- hace 2 semanas
En Petroio, Gerard se reúne con Franco Bardi, el productor de uno de los mejores aceites de oliva del mundo. Luego, disfruta de un jamón en Parma e intenta cocinar ravioles en Piedmont…
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00:15I'm Gérard Depardieu. I'm a citizen of the world. I'm living. I love to eat, to laugh, to m'aimouvoir.
00:27J'ai rencontré le chef Laurent Audiot il y a 20 ans. Nous sommes devenus amis et depuis, nous partageons
00:33nos découvertes culinaires.
00:37La simplicité des produits, le contact humain et les territoires à explorer nous émerveillent toujours.
00:45Nous voulons transmettre nos passions, nos aventures et cette vie gastronomique que nous dévorons à pleines dents.
01:22Sous-titrage ST' 501
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03:53It's good!
03:54It's good!
03:56And this is a porket?
03:58This is a soppress.
04:00It's like a bread of the head.
04:03So, in Bologna they call it the testina.
04:06The testina, yes.
04:07Yes, try it.
04:09You know this?
04:10It's a little bit of a little bit,
04:12a little bit of a soy sauce,
04:15a little bit of a soy sauce,
04:17and a new oil.
04:18It's a really nice thing.
04:20This is the culo of a maiale.
04:23It's the culo of a soy sauce.
04:25It's the final part of the maiale
04:27and we make the salami.
04:30He is a big.
04:33He is a big hunter,
04:34he is hunting,
04:35and he knows his soy sauce,
04:37he is the one who loves them.
04:39He knows all these things,
04:40he knows all these products.
04:4350.
04:45So, Alejandro,
04:48please give me a hug,
04:50if you are getting hurt.
04:55Sorry, Alejandro.
04:57You have to call me.
04:58You have to call me.
04:59Thank you, sir.
05:00Thank you so much.
05:02Bye-bye.
05:03Bye-bye.
05:04Bye-bye.
05:05Bye-bye.
05:18The air-courced
05:27It's all up to the pain there?
05:29He said that he was a tailleur.
05:32Tailleur of what?
05:33Of chemise?
05:33Of chemise.
05:35And how does it mean that he wanted to change his life?
05:38No, because it's in his head, you see.
05:40He is extraordinarily têtu,
05:42but it's true that it's an artist there-dessus,
05:45because he felt things,
05:48an instinct of being done.
05:50It's a bit like my father called Berry,
05:52the bien-decided.
05:54He wanted this thing.
05:55He spent 35 years of his life
05:57to make chemise in a small hotel.
05:59And then he said,
06:01I'm going to buy a beer with his wife.
06:03It's what, 20 years ago?
06:05Yes, it was 24 years ago.
06:07It's what he was doing in the family of Daniel,
06:10it's that they come back to the house,
06:12and the girls are there,
06:13next to the house.
06:15There are houses that they have,
06:17and everyone works.
06:18Yes, it's magnificent.
06:19And they're in family.
06:21Well, that, it doesn't exist anymore.
06:23Here, the cuisine paysanne,
06:25you'll see, it's very cooked.
06:26Even the pigeons, they'll cook?
06:28They'll cook a lot.
06:28Yes, yes, yes, yes.
06:29Because the pigeons, it's too cooked,
06:30it's not...
06:32The pigeons, it's so cooked
06:34that you eat everything
06:34with the sauce and everything,
06:36and that, it's fruit.
06:37It's a coup to chopper the gala.
06:39No, the gala, I'm going to chopper
06:41in the...
06:41Here, I'm going to...
06:52I live here with Spinetta, the woman of Franco,
06:58the children of Franco, the little girl of Franco,
07:01and all the family.
07:03And,
07:03I have a very familiar relationship,
07:07and privileged relationship.
07:08I couldn't be here, finally.
07:10You feel good here?
07:11Very, very good.
07:12I feel perfectly good here.
07:14This village of Petrolio is extraordinary.
07:17All the villages around the world are beautiful.
07:20So, when you decide to make the olive oil?
07:25This house I bought in 1988.
07:28Ah, yes.
07:29It was abandoned.
07:31In short, there was nothing.
07:33The olive oil plants were little.
07:35But I didn't care about the olive oil.
07:37I thought I'd take it,
07:38to wash it, to wash it, to wash it,
07:40to wash it, to wash it, to wash it,
07:41and then, in 2000,
07:43we started to make the first bottles of olive oil.
07:45How many varieties of olive oil do you have?
07:48Here, we make the olive oil toscan,
07:50which is the varieties of olive oil.
07:52Lecino, frantoio and moraiolo.
07:54What color are these?
07:56Green?
07:56The frantoio remains a little bit on the green.
07:59And the moraiolo remains a little bit on the red.
08:03a little bit on the red,
08:04just a little bit on the red.
08:06You have a big one?
08:08How many years have you?
08:09Oh, those are 400 years old.
08:12How many years have you taken it?
08:16How many years have you taken it?
08:16How many years have you taken it from here?
08:16No, there, there, there.
08:19There, there, there.
08:20There, there, there.
08:20But on the olive oil?
08:21Nothing.
08:22You see this one inside there?
08:23Yes.
08:23This one has a flower,
08:25then it becomes olive oil.
08:27But...
08:27Last year, the olive oil was here?
08:30Yes, it was here.
08:32Yes, it was here.
08:33And you like the green.
08:34Well, it's good.
08:36It's good.
08:36And that's, like,
08:38blessed.
08:50But Franco,
08:51I tried much oil from the area,
08:55it isn't the same thing,
08:57because it's the front level,
08:58and you have a secret...
09:01The secret of oil is this one.
09:03Today, the old ways,
09:06all of them collect olive oil in November and December,
09:08they arrived until January to collect olive oil.
09:10Today, I make a precoce story,
09:12I start the first October,
09:14and the middle of November will be finished
09:15to make an olive oil of quality.
09:17Because olive oil is right for maturity,
09:19because if you expect olive oil when it's black,
09:21the olive oil is no longer good.
09:22It's like an artist, it's a philosophy.
09:25Exactly.
09:26That's why his oil is piquant.
09:28It's because there are oils of olive oil
09:30that make a mistake.
09:31No, the sien is equilibrated.
09:33It's a good balance,
09:34an acidity very, very beautiful.
09:37You take the same product
09:39for a recipe,
09:41and you put two, three cuisiniers.
09:42It's never the same thing.
09:44The three guys who make an olive oil,
09:45it's never the same thing.
09:46Because it's your sensitivity to you.
09:50It makes the difference.
09:51I remember the first time
09:53when I got the olive oil of Franco.
09:55I've never tasted an olive oil so typical.
09:59I, Franco, your olive oil,
10:00I never cook it.
10:02I always cook it.
10:03I think it's very bad to cook it.
10:06There are people who make it warm up
10:08and for me,
10:09they lose all its qualities.
10:10Yes, of course.
10:12Of course,
10:13Now, the oil is of very high quality.
10:15If you raise the temperature,
10:17you lose the smell.
10:18It's clearly all the sensations.
10:20It's like a beautiful sotterne.
10:21To heat it,
10:22I make a wine brulee,
10:23it's stupid.
10:24So,
10:24So,
10:25our olive oil,
10:26it's crude,
10:27the right foods,
10:28where the smells are
10:30and everything else.
10:31It's clear.
10:32This is the moulin.
10:33So,
10:33how does it happen?
10:34The olive oil arrive,
10:35and I would like to understand
10:36all the process.
10:38Yes.
10:38So,
10:39the process consists
10:40of taking the olive oil,
10:42making the first
10:43of the strange parts,
10:46like the leaves,
10:48like the leaves,
10:49and so on.
10:51After that,
10:52these olive oil are washed,
10:53they are washed with the
10:56hygienically perfect water,
10:57so that the water is made,
11:01then they are washed,
11:02and then they are washed,
11:03the olive oil in a pasta,
11:05including the nocciola.
11:07After that,
11:08they try to taste it very slowly,
11:11so that the oil will be separated
11:14from the water,
11:15and in the meantime,
11:17because of the enzim,
11:19they begin to extract the flavors,
11:21the flavors,
11:22the flavors,
11:23the flavors,
11:23the flavors,
11:24the flavors,
11:25the flavors.
11:26After that,
11:28we move on
11:29to the real and proper centrifugation.
11:32There is a big decanter
11:34that goes fast,
11:36and slowly
11:37breaks the solid part
11:39towards the outside,
11:40and then
11:41form the liquid part
11:43inside,
11:44water and oil.
11:45cafeteria
11:47with the water,
11:48and the water,
11:50the water
12:02together and the water,
12:03This is a perfect color,
12:05And the water is also
12:12based upon the ethics of the water.
12:13The water is also made
12:28There you have beautiful anchois behind, which are anchois of cuve,
12:31that is to say that when we hunt them, we put them directly in big holes with glass,
12:36which gives them this shape.
12:39So it's a very good product.
12:40The Encornets are not bad, the little Vangolets, of course.
12:44It's not bad.
12:45It's typical, it's the first time I see a fish,
12:47a fish in a place like that to sell fish.
12:52Bye.
12:53Bye.
12:58You have a Veto, right?
12:59Yes, I do the command, as usual.
13:12Look at these colors.
13:13Yes.
13:16These landscapes of childhood.
13:18Yes, right?
13:19Yes.
13:19Those smells, I had not heard from very long.
13:24We are at 450 meters of altitude.
13:26It's the ideal for the olive oil, including for the vine.
13:31Yes.
13:33Come on, Franco.
13:36Take a little bit of salt.
13:37Come on, Franco.
13:39Do you want a little bit of salt?
13:41Yes.
13:42I love it.
13:45Give it a little bit of salt.
13:47Like this.
13:49Yes.
13:56It's really good.
13:59It's very good.
14:00It's very good.
14:00It's very good.
14:00It's very good.
14:01It's very good.
14:01It's very good.
14:01It's very good.
14:01It's very good.
14:01It's very good.
14:02The olive oil.
14:03First, we made a mix of olive oil.
14:05Frantoio, olecine, morayolo, a little bit of a pendulum.
14:07Then there are aromas that come from the same oil.
14:10When the pastry is going to the oil, the paste becomes the oil profumated.
14:15If you take only an olive oil, it doesn't smell the aroma.
14:18It's very good.
14:19If you want the talent of the man, like the talent of the vineyard,
14:23it feels, at the moment, he is always listening to these olives.
14:28It's a job for all year.
14:29It's not only when the olive oil comes out.
14:31The olive oil comes out all year.
14:32Now, we start with potatoes, potatoes, vegetables,
14:39potatoes and vegetables.
14:40Then, we collect olive oil.
14:41How many people work here?
14:44We work here as a family.
14:45For the olive oil.
14:48For the olive oil, it's only 10 or 12 people outside.
14:51And the rest of the year?
14:52Yes.
14:53Two?
14:54Yes, three people.
14:55Three people.
14:56From the family.
14:57Family.
14:58You saw the poissonnier?
14:59Yes.
14:59I saw the poissonnier.
15:00I took the anchovies and calamars.
15:01Very beautiful.
15:02You see?
15:02We're going to try it with the franco oil oil.
15:06We're going to exclure it to the cat.
15:07And hop!
15:08At the last moment, a little bit of oil.
15:10We're going to eat the pasta.
15:12We're going to let it rip.
15:15It's cold.
15:17It's cold.
15:33It's cold.
15:38We're going to eat the Storm OLED.
15:39They love the tarp in Italy.
15:40They are very strong.
15:42So, a very strong.
15:44See?
15:45A little bit hard.
15:46A very cold.
15:47You see a cold.
15:49It's all.
15:49A cold cold.
15:51It's a cold cold.
15:52A cold cold.
15:53The most of the time, people don't eat anymore.
15:56They don't eat anymore. I remember the time of Gabin.
15:59You had everything. You had the entrance,
16:01which was a pâté.
16:02You had a fish.
16:03You had a salmon.
16:05You had an oseil.
16:06After you had a veau-maringo.
16:10Or a civet.
16:14A civet.
16:15I love the Guarenne.
16:17After you had the fromage, dessert.
16:20And the calva and the café.
16:21And then it turned out.
16:24Now, you can see them all.
16:27On TV, the guys,
16:29they don't have a band.
16:30We don't even know who they are.
16:37It's not the guys who can casser like me.
16:43Oh, baby, baby, who will die.
16:48The calva.
16:50Are you pretty?
16:56You're not the male.
16:57You're a female.
16:57You're a female male.
16:58You're both male,
16:59You're both Estamos.
17:01You're a female male male.
17:04Oh, you're better?
17:06You're a male male male.
17:08You're a female male male.
17:10But many love the man because it has bigger cuts.
17:16This gives you only herbs?
17:20Yes, we give herbs and then there is the soy sauce that integrates its diet with minerals.
17:29Is there any animal farina that you can do?
17:32No, absolutely no.
17:35This is a IGP, Indicazione Geographic and Geographic product.
17:42How many years do you eat it?
17:4718 months.
17:50And how many weeks do you eat it before?
17:56At least a month of fry, in cella.
18:00In France there are 60 days.
18:03Oh, my baby.
18:07Oh, my baby.
18:08Oh, my baby.
18:10We're going to eat it.
18:14The meat, the meat.
18:17The meat.
18:20It's not so good.
18:21The meat.
18:27The meat.
18:29The meat.
18:38The meat.
18:40The meat.
18:42The meat.
18:42The meat.
18:51The meat.
18:55The meat.
19:03The meat.
19:16The meat.
19:24The meat.
19:25The meat.
19:26The meat.
19:26The meat.
19:33The meat.
19:40The meat.
19:40The meat.
19:41The meat.
19:43The meat.
19:44The meat.
19:45The meat.
19:47The meat.
19:51The meat.
20:00The meat.
20:06The meat.
20:09The meat.
20:12The meat.
20:13The meat.
20:14The meat.
20:16The meat.
20:18The meat.
20:20The meat.
20:24The meat.
20:32The meat.
20:35The meat.
20:39The meat.
20:44The meat.
20:49The meat.
20:54The meat.
20:56The meat.
20:58The meat.
20:59The meat.
21:00The meat.
21:00The meat.
21:01The meat.
21:01The meat.
21:03The meat.
21:04I think that's what it is.
21:05Yes, I think that's good.
21:11For me, to eat, it's good.
21:14My father used to say, for example,
21:16bones.
21:18Yes, because it was the most expensive.
21:20He felt the smell.
21:21Yes, he felt it.
21:23He did it in the butter, with the butter.
21:25No, no, no.
21:26He did it in a cold.
21:28Yes, I remember.
21:29He put his mou just to come,
21:31after he put his vin,
21:33he put a little bit of farine,
21:35two or three onions on it,
21:36a little bit of lardons on it.
21:39And he did this for him.
21:42We never ate together.
21:45And I learned to eat
21:50by simply what I felt
21:52in what he did.
21:53I looked at him and said,
21:56it's good.
21:58And he pushed the plate,
22:00and he said,
22:01I didn't eat anything.
22:03I worked, but I didn't eat anything.
22:05I said, it's good.
22:08I did it.
22:09I was in a garden.
22:10I ate a lot of vegetables.
22:12And I think that consciously,
22:13it's what I wanted to do
22:15to make my cooking.
22:17I remember.
22:18It's the garden.
22:20I was in the holidays.
22:23I had to go to the table,
22:25and I was always in the kitchen.
22:27I had to finish the dishes,
22:27I had to go to the table.
22:29Before?
22:30Before it arrived.
22:31Before it arrived.
22:31I took everything,
22:32I ate everything.
22:34Even now,
22:35I always put on the side of
22:36those who need a regime
22:37to take in their food,
22:39everything to eat.
22:41That's...
22:43But that's life.
22:44You see?
22:45Yes.
22:46But when you're sitting,
22:47he doesn't eat anything,
22:48he doesn't eat anything.
22:49I'm going to take his food.
22:52I'm going to take his food.
22:54I don't know.
22:58A few miles from north,
23:00we left the 12 Toscane
23:02to the region of Parme.
23:05When the Frérie des Jambons
23:07of Parme proposed
23:08to become their ambassadeur,
23:10I was very excited.
23:11Yes, very excited.
23:13It's essential
23:14to be able to transmit
23:16the passion
23:16of these families
23:17who, for centuries,
23:19work their products
23:20according to the rules
23:21and strict traditions
23:23all in adapting to modernity.
23:29This is not a coincidence
23:36if the Jambons of Parme
23:38is known in the whole world.
23:41It's not only
23:42by the beauty
23:43but it's also the air.
23:44Of course.
23:45This place is very good
23:47because the air
23:47of the mountain
23:48is dry,
23:49so the drought,
23:50the neb,
23:50it's here,
23:51it's all the time.
23:53I remember,
23:54in 1900,
23:55I came very often
23:57to see
23:58these jambons
24:00that are dry,
24:00attached to the air
24:02of the mountain.
24:03It's extraordinary.
24:04It's amazing.
24:06Yes.
24:08Yes.
24:09Yes.
24:15It's amazing.
24:17It's amazing.
24:30It's amazing.
24:33It's amazing.
24:34It's amazing.
24:43It's amazing.
24:47It's amazing.
24:48It's amazing.
24:48It's amazing.
24:57It's amazing.
24:59It's amazing.
25:12It's amazing.
25:14It's amazing.
25:14the same region
25:14where there's enough air,
25:16the mountain and things
25:17to affine here.
25:21But,
25:22the water is high above the region.
25:26In the region of Parme,
25:27along the port,
25:29it goes from Brescia
25:30to Milan.
25:31This,
25:32it's marked normally
25:35with Cremona.
25:40It's with a tibia of steel steel that the specialist picks and picks the jambon.
25:45The os pore conserve the smells and allows to verify the flavors and the good quality.
25:56Ah yes, it smells really.
26:02With your old finger you push the hook.
26:06Ah!
26:08Hello!
26:13Lorenzo!
26:14How are you?
26:16It's extraordinary.
26:18You like it?
26:19Yes, a lot.
26:20So, Carlo, which generation of prosciutto?
26:23Allora, da sempre si è fatto prosciutto in queste zone.
26:28Noi abbiamo fatto una ricerca a parte di mia madre, nel 1400 Antonio Bodria faceva i prosciutti.
26:34Ah, sì.
26:34Mio padre ha cominciato a fare i prosciutti, mio nonno faceva i prosciutti, mio figlio continua a fare i prosciutti.
26:40Cioè è una tradizione che si trasmette e è un sapere.
26:43In questa zona, da un punto di vista proprio geografico e climatico, ci sono le condizioni per lavorare il prosciutto
26:51nel modo naturale.
26:52Poi col tempo abbiamo imparato che la carne è fatta di proteine e durante la stagionatura queste proteine generano sapori.
27:02La lisina che sta nel prosciutto, sta anche nel formaggio, dà un gusto buono al prosciutto.
27:06Ma c'è un altro sapore che viene dalla cantina, viene dall'ambiente.
27:09Sono soprattutto lieviti.
27:11Il lievito è un organismo unicellulare, molto delicato, che cresce in ambienti particolari.
27:18Non ci vuole troppa umidità, non ci vuole poco umidità.
27:21Soprattutto soffre la ventilazione forzata.
27:24Con aria condizionata senti l'aria che ti arriva a 7 metri al secondo, viaggia.
27:28L'impianto è più sofisticato.
27:29Quando noi apriamo le nostre finestre, l'aria si muove a mezzo metro al secondo, molto dolce.
27:36E questo fa sviluppare questo bianco, che è lievito profumato, e questo cresce.
27:42E cresce, sì.
27:59E del peperoncino che prenava quando ho fatto Cyrano, in Hongria.
28:06Tutti questi aromi sono trasmi per voce liposoluble a travers il gras.
28:11Il gusto del vino circolare a travers il gras.
28:13Il gusto dell'ail è trasmi per voce hydrosoluble, quindi a travers il muscolo.
28:18A questo lato, mettiamo dell'ail, del poivre, della coriandre, un po' di genièvre e un po' di pimenti.
28:23Un po' di peperoncino, eh?
28:25E poi, c'è vero, c'è vero, c'è un profumo...
28:27Après 17 mois, on place le jambon dans une salle a 30 degrés,
28:30de façon a ce que le gras à l'intérieur puisse se dissoudre.
28:34Ensuite, on le mette au réfrigérateur et le gras durcit,
28:37en changeant sa composition chimica.
28:39Lorsqu'on le coupe, il devient plus huileux
28:42e se révèle extrêmement agréable au palais.
28:45Ce jambon a 20 mois.
28:4620 mois, oui, c'est un jambon de 20 mois.
28:49La machine est importante pour couper le jambon.
28:51Et là, il est vraiment très fin.
28:53Et le gras, justement, apporte...
28:55Moi, je trouve qu'il apporte vraiment beaucoup au maigre.
28:59Voici un jambon différent, encore plus délicat.
29:02Non, il faut toujours que tu me le fasses goûter d'abord.
29:06C'est une vieille règle.
29:08C'est une vieille règle, non ?
29:08Oui.
29:10C'est vraiment un pochuto.
29:12Merci.
29:13Tu vois la chair, là ?
29:15Non, mais attends, le goût !
29:17Encore une, mon genre ?
29:18Encore une ?
29:19Ça, c'est de la noisette.
29:21Oui, c'est de la noisette, comme ça.
29:22Tu vois ?
29:24Regarde, tu vois ?
29:25J'ai fait ça toute ma vie.
29:27Ça, c'est pour moi, je suis là.
29:30C'est normal.
29:31Si.
29:33La famille est merveillosa.
29:34La lumière de l'Italie me réconforte.
29:36La dolce vita.
29:38Cette vie douce transalpine.
29:40C'est aussi cette communion avec la nature.
29:44Parfois, j'aime aussi prendre mon temps.
29:46Le slow food, dont je suis adepte depuis ses premières heures,
29:50est né en Italie.
29:52Ce label prône une qualité extrême des produits.
29:55Un retour à la simplicité culinaire et au plaisir de manger.
30:00C'est le long du pot et dans la campagne parmesane
30:03que j'ai tourné le film 1900.
30:05Pendant 15 mois.
30:08C'est la pace.
30:09Qui c'est la pace.
30:09C'est la pace.
30:10Et ça, c'est vrai.
30:11La sérénité.
30:13Si.
30:14Si fait la mozzanelle.
30:17Arrivo.
30:20J'ai pu y découvrir le culatello qu'il convient de ne pas appeler jambon.
30:24Le culatello s'obtient en ne conservant que la meilleure viande de la cuisse du porc élevée ici,
30:30dans le brouillard de Zibel.
30:32On extrait une petite poire recouverte d'un salage,
30:36qui est placée dans une vessie de cochon,
30:39puis affinée, séchée en cave.
30:42Son goût, son parfum, sa douceur en font une charcuterie rare.
30:46Pas plus de 50 000 culatello par an.
30:49Que les grands de ce monde s'arrachent.
30:52Ça.
30:53Oh là là, ça sent bon.
30:54Oh là.
30:55Nous sommes arrivés dans la cave du culatello de Zibel.
30:58Le culatello français.
31:00C'est notre paradis.
31:02Mais c'est extraordinaire.
31:05Le parfum du culatello.
31:06Le parfum du culatello, c'est...
31:08Alors c'est...
31:09C'est quoi ?
31:09C'est la noix du jambon, le culatello.
31:11La part meilleure du jambon.
31:13L'autre de la fesse.
31:14De la fesse, le haut de la fesse.
31:17Et je vois que tu as des culatello qui sont réservés...
31:19Pour tous les autres amis.
31:21Son Altesse, c'est rédissible.
31:23Les autres restaurateurs italiennes.
31:25Trois gros aussi, des français.
31:26Trois gros, il y a trois gros, oui.
31:27Trois gros là.
31:29Marquesi.
31:30Le prince.
31:31Le charme.
31:32Oui, le charme, bien sûr.
31:33Combien il pèse, un cochon ?
31:35250 kg.
31:37Oh oui, c'est des belles...
31:38200 kg.
31:39Nous avons la cuisse...
31:40Nous voulons la cuisse très grande.
31:42La plus grosse.
31:42La plus grosse.
31:43La cinese c'est trop petite.
31:45Et questo...
31:46C'est le même âge ?
31:49Non.
31:50Ça, ils arrivent à 10 mois.
31:53Oui.
31:54Il y en a qui sont 22, 25, 40 mois aussi.
31:58Ah oui.
31:5840 mois.
31:59On les va brosser.
32:00Ah, tu brosses le tissu ?
32:02Oui.
32:03Parce qu'ici, on a des musissures qui sont des musissures qui sont nobles.
32:06Oui.
32:06Ce sont des musures blanches qui arrivent avec la bouillard et le tout.
32:09Ils restent là pour 30, 40 jours après.
32:11Ils tombent.
32:12Ils tombent.
32:12Et là, on doit...
32:14Brosser.
32:14Brosser.
32:15Et après, on va remettre avec un tourgent...
32:18Le vin blanc.
32:19Le vin blanc.
32:19Oui.
32:20On les laisse là pour 2, 3 jours.
32:23Et là, c'est la...
32:24Ça, c'est la cave à fromage.
32:26La cave à fromage.
32:27Oui.
32:27La cave à parmesan.
32:28Le fromage, pour nous, c'est parmesan.
32:30Eh oui, bien sûr.
32:32C'est incroyable, ces odeurs.
32:34Ça, c'est magnifique.
32:35Alors ça, c'est...
32:36Ça, c'est quoi ça ?
32:37Un gramme.
32:38Oui, parmesan.
32:39C'est une vache.
32:43Oui, ça.
32:45C'est très bon.
32:46Ça, c'est bon.
32:47Très bon.
32:48Parmesan.
32:49Un gramme.
33:04Un gramme.
33:05Beginnes parmesan.
33:06Un gramme.
33:07Un gramme.
33:09Un gramme.
33:13Unron.
33:13Un gramme.
33:14Un gramme.
33:15Un gramme.
33:16Un gramme.
33:16Flour у него.
33:21Un gramme.
33:21Un gramme.
33:23Un gramme.
33:24Un gramme.
33:26Il gramme.
33:30Partического.
33:31De la media.
33:31Lui Chef.
33:32Do you want to try it?
33:34You are good.
33:35Explain it.
33:37The pasta is a passion.
33:40Where is it from?
33:41From the mother?
33:42From the mother.
33:42From the mother?
33:43From the mother, too.
33:44My bisnonna made all the cuts like this.
33:47Because the pasta made with the mat is a pasta that is not snervated by the machine.
33:53Because the machine presses the pasta and the snervates.
33:55Instead, with the mat is taken sweetly, the pasta is more cooked.
34:01Yes.
34:02Everything is done at home?
34:03Yes.
34:04Yes?
34:04Yes.
34:05Yes?
34:06Yes.
34:07Yes.
34:101 kg of flour.
34:121 kg of flour.
34:131 kg of flour.
34:1413, 14 eggs.
34:16Do you want to do it?
34:18Yes, of course.
34:20I love it.
34:24I love it.
34:25It's like this.
34:26Here.
34:28There's a spin and it's like this.
34:32And it's turning right now, right?
34:34Cool.
34:35Yeah.
34:44That's good.
34:45Good.
34:46That's good.
34:47The chateau is a piece of pasta.
34:48You have to cook.
34:50You have to choose.
34:52So, there's half meat and half vegetables.
34:54I put vegetables, spinach...
34:57Yes.
34:58And spinach.
34:59There's also an onion.
35:00Yes, onion, onion, rosemary.
35:03Do you want to do it?
35:04No, I want to do it.
35:05Arrosto.
35:06Arrosto?
35:07Yes.
35:08Here we go.
35:10Here we go.
35:11You see?
35:13It's very nice.
35:15It's very nice.
35:15It has to clean your head when you do it.
35:17Yes, I think.
35:18Yes.
35:18Well, in the kitchen, I really clean my head.
35:21When I'm mad at me, you see...
35:23That's a dexterity.
35:24Those people...
35:27You have to always cut it close to the sopra.
35:30The sopra, yes.
35:31Yes.
35:32Because you cut it well.
35:33Because you cut it well.
35:33So you cut it well.
35:35Otherwise, when you cut it off, it's done.
35:37Yes, it's done.
35:38Yes.
35:44Yes.
35:44Do you want to try it?
35:45No, no, no, because you're too strong.
35:47Okay, I like it.
35:47I want to look.
35:48But...
35:48How do you do it?
35:50You have to learn.
35:51Yes, you have to learn.
35:52You have to learn.
35:53You have to learn.
35:54You have to learn.
35:55Always.
35:58It's not easy, right?
35:59I said it.
36:00I put too much.
36:01It's a big one.
36:02Well, well, we'll eat it with her.
36:04Yes.
36:06Well, I'm going to take it.
36:09Yes, but...
36:10It's good, you're good.
36:12You're good.
36:13Go ahead.
36:14Go ahead.
36:16Go ahead.
36:18Go ahead.
36:19Go ahead.
36:19You want to have a drink?
36:20Yes.
36:27Go ahead.
36:29Go ahead.
36:31Go ahead.
36:38That's the difference.
36:39Wait, I'm going to get there.
36:41It's fine?
36:43It's fine?
36:44It's fine.
36:45It's fine.
36:46It's fine.
36:47It's fine.
36:48It's better than this.
36:48It's better, yes.
36:57So, thank you.
36:59All right, Gil, ma tu, tu hai vissuto sempre dentro la cucina?
37:05No, io che faccio questo lavoro sono 27 anni.
37:09Prima facevo la sarta.
37:11La sarta?
37:11E la casalinga.
37:12Però a me piaceva fare cucina.
37:14E poi quando sono tornata a abitare a Rodino, mi hanno offerto di gestire il circolo di Rodino.
37:20Ah, sì?
37:21Sì.
37:21E allora ho detto, beh, ci provo.
37:24E così mi sono messa lì per scherzo, in quella casetta che c'è lì sotto, in un garage.
37:30Sono stata 19 anni in un garage.
37:32Solo?
37:33Da sola?
37:33Sì.
37:34Ho visto un ristorante pieno di gente.
37:37La gente viene da lontana per vederli.
37:39Sono un po' innanzipato.
37:41Mi fa ingrossare.
37:43Scusi.
37:44A Parigi, sì, arriviamo a fare le cose che abbiamo fatto stamattina.
37:49Sì.
37:50Mettiamo sulla tasca.
37:52Sì.
37:53Ravioli da gemma.
37:55Ovviamente.
37:56Sì.
38:08Sì.
38:22Sì.
38:25Sì.
38:28Sì.
38:37Sì.
38:46Sì.
38:50Sì.
38:59Sì.
39:01Sì.
39:05Sì.
39:08Questo è un maiale che fa parte del concorso associato di Cuneo.
39:14Ah sì.
39:14Che si chiama il consati.
39:16Che tritata.
39:17Non metti cipolle o niente?
39:19No, no, adesso la mettiamo.
39:21Oh sì.
39:22Adesso mettiamo.
39:23E sale?
39:24Io metto 20 grammi ogni chilo.
39:27Ogni chilo, sì.
39:28Allora 6 kg sarebbero un netto 120 kg, di pelle ne mettiamo 150 kg e di droga si mette un
39:39grammo ogni kg,
39:41perciò sono 6 grammi, io ne metto 8 kg, poi le diamo una piccola mescolata così.
39:47Ok, questo è un arnaise, che è in fusione, abbiamo messo aglio, chiodi di garofano e cannella.
39:57Non, è infusato, è interessante.
40:03Allora adesso, fai così.
40:15Adesso, cosa bisogna fare così? Con calma, bisogna carezzarla, come fosse una aronna, bravo!
40:24Una bella aronna, con una bella aronna.
40:30Minus bene.
40:31Bisogna impastarla bene, così lei prende tutto il gusto.
40:36Sì.
40:38Sono molto, un altro gioco.
40:42Allora, adesso passiamo a insattare, eh?
40:44Sì.
40:45Questa qui è una budella di montone, è naturale, non è sintetica.
40:51No.
40:53Adesso vediamo se reciti bene, come nei film.
41:00Allora, qui bisogna iniziare così, poi pian pianino, giri e lei esce da sole.
41:08Avanti, maestro.
41:10Sì, va bene, va bene, giri.
41:16Guarda, guarda, guarda.
41:18Non importa, non importa, vieni, vieni.
41:23Bravo, maestro.
41:28Guarda, guarda.
41:29Guarda come è bella.
41:31Merda, è succedente ma non importa.
41:35Un incident di lavoro.
41:38Vediamo buono, non?
41:39Non, è impeccabile, è impeccabile.
41:42È bella, eh?
41:43Guarda.
41:44Fai bene.
41:44Guarda.
41:45È la fine.
41:45Bene, grazie.
41:46Perfetto.
41:47Benissimo, bravo!
41:50Va bene.
41:50to make a sausage, especially as it is made here.
41:53The parts of the port are very noble.
41:56Ukraina.
41:59Very good taste.
42:26All the trees, there are branches underneath,
42:31the leaves, the leaves.
42:35And the leaves.
42:36The leaves are also an apple.
42:39The taste of the leaves is different.
42:43All of the flavors are very profunds
42:47but it changes the interior color of the tarp blue.
42:52That's dark, normally it's of querc.
42:55Querc, yes.
42:57That's dark, it's of pioppo.
42:59Pioppo.
43:00And that's dark, very dark, normally it's of tibio.
43:04But it's profumato, the pioppo.
43:06Yes, very profumato.
43:09Brava, eh?
43:11Andiamo, va.
43:12Andiamo piano, eh?
43:13Ci facciamo una bella passeggiata.
43:16Dopo quando arriviamo a casa,
43:18ci facciamo un bel uovo al tegamino e ce lo mangiamo.
43:23Vista.
43:26Vai che si vai.
43:28Jolly.
43:31Vai.
43:33Vista.
43:34Vista.
43:35Vista.
43:38Vista.
43:39Vista.
43:41Vista.
43:42Vista.
43:42Vista.
43:43Vista.
43:43Vista, слушai, vai.
43:45Vista.
43:45Vista.
43:46Vista.
43:46Vista, fai Inglesa.
43:48Vista H Segura, zina
43:49Zila.
43:51Asensi, lei.
43:53Vista, lei.
44:01Vista.
44:03Ah.
44:05Vista, 먹à.
44:07Ablesa, Olivet.
44:09Vista, torrentci密urul volunteers.
44:16Here we have the best, not for my merit, it's the nature that they give us, and we are very
44:27content.
44:29And the tortoise? How long does it grow?
44:35Normally two months, two months, 60 days.
44:40But do you remember better the full moon?
44:44Bravo, the moon incide a lot, eh?
44:47Yes.
44:52Peta, peta, peta.
44:55There it is.
44:57There it is.
44:58There it is, look.
45:02There it is.
45:07There it is.
45:09There it is.
45:10There it is.
45:11Yes, yes, yes.
45:12It is beautiful, there.
45:13Yes.
45:17I am happy, Jolie.
45:19Jolie, bravo.
45:20Here, a bit of vodka.
45:22It is beautiful, eh?
45:25It is beautiful, eh?
45:27It is very, very beautiful.
45:30Look, I smell the perfume.
45:32Wait a minute.
45:34Oh, la, la.
45:36This is gross, this one.
45:39Oh, look.
45:40Come here, come here.
45:42Oh, my gosh.
45:43Come here.
45:44Come here.
45:45Come here.
45:46Come here.
45:47Come here.
45:48Come here.
45:50Come here.
45:56Come here.
46:01Hmm.
46:03Come here.
46:03Ohhh.
46:06Come here.
46:07Come here.
46:08Come here.
46:09Oh, my gosh.
46:12Come here.
46:13Cake.немog那個.
46:20dal bosco facciamo la bella vita buon appetito eh grazie c'è una fettina di
46:31pane perché grazie a mannina la mano lì prendi un pezzo
46:41delicato mangiare i grissini e crissini noi pane poi si lui è delicato si lui è un po snob
46:49lo è un po francese tiens ça c'est dieu qui me rappelle a l'ordre io penso che c
46:55'est
46:55c'est bon elle est exactement comme on aime c'est-à-dire comme des gens simples et
47:01comme la terre et comme monsieur c'est à dire voilà comme monsieur la truffe c'est
47:06comme le vigneron le vin ressemble à celui qui le fait la truffe qui vient d'ici
47:10elle ressemble à elzio et à son chien johnny qui est fabuleux et puis cette odeur
47:16de truffe c'est miraculeux
47:22la france n'est pas loin derrière les montagnes piémontaises pourtant ici
47:28aussi l'italie transpire à force de gravir des coteaux ou pousse les vignes du
47:34barolo ce vin au minimum vieilli trois ans est issu d'un cet âge unique le
47:41nebbiole ce vin fruité épicé était apprécié par louis xiv par le pape piscette ou par
47:49cavour l'homme de l'unité italienne
47:52alors là voilà en plein en plein milieu du barol
48:00barolo est là bas alba c'est ici que vit la famille pio cesare encore une dynastie
48:07transalpine fraternelle nouvelle preuve de la qualité des produits est une affaire de
48:12transmission d'un savoir ancien sans cesse protégé
48:15nous avons la même philosophie de depuis 130 parce que c'est la même étiquette la même style
48:21de vin de barolo de barbares que depuis
48:241880 je suis la cinquième génération avec le boulot et alors ce ceci le barbares
48:30pour santé
48:39c'est quelle année ça 2009 qui sera sur les marchés à avril de 2013 il est un peu fermé
48:46il est un peu vexé au nez il est complètement fermé il voit la qu'il est comme comme la
48:51personne
48:51depuis moi ils sont très timides mais quand vous vous en voulez les yeux car et c'est ça
49:01ce que j'aime c'est pas c'est quand un vin ne sent pas trop au départ quand il
49:07se donne après
49:08il est en vain une barbares que parole qu'ils seront prêtes à un vingt-vingt ans
49:12c'est quelque chose à vraiment
49:22non mais tu vois le nez donne rien mais après donc qu'est ce qu'il ouvre
49:26oui c'est là il est en train de s'ouvrir
49:31les gens ne comprennent pas ils pensent que le vin c'est l'ivresse mais c'est pas ça baudelaire
49:37on a parlé très bien du vin
49:40Rimbaud pareil mais je pense que baudelaire a fait les plus beaux verts sur le vin
49:44verts pas à boire
49:48car j'éprouve une joie immense quand je tombe dans le gosier d'un homme usé par ses travaux
49:55et sa chaude poitrine est une douce tombe où je me plais bien mieux que dans mes froids caveaux
50:06dans les solitudes de chacun je pense toujours à l'enfant l'enfant qu'on est
50:11et chez Laurent je vois toujours un enfant aussi où il regarde les autres comme s'il n'était pas
50:17désiré
50:18moi j'étais pareil quand tu n'es pas tout à fait désiré tu es là tu es le dernier
50:24tu t'attends à une baffe tu t'attends à une chose
50:27et puis finalement si tu regardes trop là où d'où peut venir la baffe alors elle vient
50:35alors il faut être ailleurs il faut être malin il faut sourire sentir que tu peux être plus fort que
50:42tout
50:42il faut détourner il faut passer derrière le soleil et puis comme ça tu vois les autres dans les yeux
50:49et tu vas voir tout ce qui est vivant et c'est pour ça que j'aime les fenêtres qui
50:55s'allument dans la nuit
50:56j'aime la rivière parce que je voudrais poser une ligne une ligne c'est rien
51:03c'est un bout de bois avec un hameçon un appât
51:07et puis il y a une vie dessous qui grouille et tout à coup tu as une touche
51:12tu tires et tu as un poisson qui frétille et bien c'est ça
51:15à la liberté
51:16il n'est pas conseillé de discuter de la bouche pleine et pourtant ici en Italie parler et manger se
51:26combine la légèreté de la vie la profondeur de la culture la cuisine simple vont à l'essentiel
51:32l'huile d'olive les pâtes la truffe le vin le jambon ces produits touche émeuve rassasie aussi et quand
51:42je
51:42quitte l'Italie pour toujours y revenir j'ai la sensation d'abandonner mon coin de paradis
52:12c'est très beau
52:15bah oui
52:23les gars pour toi
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