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00:00Oh
00:42I'm in Sardinia.
00:48Would you have guessed that?
01:00Sardinia, an island untamed and isolated.
01:06A jagged outcrop marooned in the Mediterranean.
01:12It's a wild place, a land of folklore and fairy tales,
01:16where people march to the beat of their own drum.
01:20But how has isolation shaped Sardinia's remarkable cuisine?
01:27Sardinia sits 120 miles from both northern Africa and mainland Italy.
01:33My first stop is the city of Sassari.
01:45I've arrived during the Cavalcata Sarda,
01:48a folkloric parade that's been celebrated here since the 1700s.
01:52You will see different colours, different attire, different jewels.
01:58Right.
01:59Sardinian travel writer Claudia Tavani has been a regular attendee for many years.
02:05So they all come from different villages?
02:07Every year 60 villages are selected to participate.
02:1160?
02:1160, yes.
02:1360 small towns and villages, and they all wear a different costume,
02:17which represents their heritage, their tradition, you know.
02:22You see how the women covered their head?
02:25Yeah.
02:26That is a tradition that was probably brought from the Moors
02:30when they came to Sardinia.
02:32Right.
02:32And it's interesting to know that even in villages, even now,
02:37Sardinian women still wear the handkerchief on their head.
02:41It's very traditional.
02:43Right.
02:45The Cavalcata is a celebration of Sardinian pride and identity.
02:50But its vibrant costumes are a testament to a history of invasions
02:55from Romans to Phoenicians, Arabs, and Spanish.
03:00Some even say that the last 160 years of Italian rule
03:04is just the latest failed attempt to conquer the island.
03:08This is all the pecorino.
03:11This is all pecorino.
03:12But the Cavalcata is about more than just costumes.
03:16The celebration brings in some of the best street food
03:19from all over the island,
03:21a veritable spread of wonderful grilled delicacies.
03:25This is interesting.
03:26They are cooking Sardinian's prime specialty,
03:31maialetto in Italian,
03:33forceddo in one of the dialects of Sardinian.
03:37What's that?
03:38It's a Sardinian sausage, susatizzo.
03:40It has fennel inside, usually.
03:43A lot of, a big component of fat.
03:46That's what gives it the flavor, really.
03:48Yes, you have to have the fat.
03:48You have to have the fat.
03:50It tastes so moist.
03:51Oh, I love it.
03:51I love it.
03:52It's delicious.
03:53All right, I'm going to get that sausage.
03:55I love it.
03:55Good morning.
03:57I'll give you a pan with sausage and a pan with maialetto.
04:01Okay.
04:02Have you noticed how a lot of it is meat, pork, lamb?
04:08And very little is actually fish and seafood.
04:11I know that.
04:12I know.
04:13Yes, your cipolla.
04:14You know, through time, we were invaded by the Romans, by the Phoenicians, and so population
04:19started moving inland, and so the culinary tradition changed.
04:24Right.
04:25Grazie.
04:32Is it good?
04:34Oh, yeah.
04:35Good?
04:36Delicious.
04:37Moist?
04:38Mm.
04:39This is really good.
04:41Is it?
04:41And the onions are really good.
04:44Let's go to the parade.
04:45Yeah.
04:48The climax of this festival is a violent dance between two figures of Sardinia's pagan past.
04:55These are the boys and the boys.
04:57The boys are the ones wearing the bells, and the are the ones that have them on a row.
05:03So it's about taming.
05:05It's about taming the animals.
05:06It's about taming the animals.
05:07It's about taming nature.
05:11This primal dance recalls the ancient struggle to survive in Sardinia's rugged terrain.
05:19But to experience that terrain, you've got to get out of the city.
05:27I'm leaving Sassadi and heading to a farm near Gonostramazza.
05:35This is shepherd country.
05:37Up here, herding sheep for milk and wool became first a tool for survival, and for centuries, this island's primary
05:46economy.
05:47There's a moving obstacle up ahead.
05:50Obstacles.
05:53But these are not your average sheep.
05:57But these are not your average sheep.
05:57The Pecora Sarda is a hardy indigenous breed with a high milk yield, able to walk great distances over rocky
06:05terrain.
06:09Unless, of course, they're being sheared.
06:13The Pecora Sarda's family have been shepherds and pecorino producers for 300 years.
06:38Math might not be Michele Strong's suit, but along with his business partner, John Brownstein, he exports many of his
06:46cheeses to the U.S.
06:49Today, they're going to cook one of the island's oldest recipes, one which is curiously lamb-free.
07:05So, one of the most beautiful things about this is, when we talk about typical, you can't get any more
07:13typical.
07:13This way of making a maialino, ormai, is very difficult, very difficult, very difficult.
07:20Before, even when my father was little, when my father was little, I maialini lo rubavano,
07:27chi non ne aveva, lo rubava,
07:29per non farlo sapere agli altri che stavano cucinando, avevano un maialino,
07:34ce l'avevano nascosto sotto terra.
07:54For centuries, Sardinian shepherds did not own land, and instead fended for themselves against the elements, and other shepherds.
08:03So, cooking the suckling pig in subterranean pits was a useful technique to protect what was theirs.
08:10Because, in any case, the maialino has to take all the flavors of what is inside it.
08:19Salvia.
08:20Salvia.
08:21Salvia.
08:22Origano.
08:24Rosmarino.
08:24Rosmarino.
08:26Rosmarino.
08:26What is this?
08:27This is mirto?
08:28Mirto.
08:28Si.
08:29You're going to taste all of these herbs all together, and it's like an aphrodisiac.
08:35Ok.
08:36I'll do that.
08:37If you insist, yeah.
08:40Allora, adesso, c'è un fuoco sotto.
08:43Si.
08:44Dopo che scende la braccia, ci mettiamo questo sopra.
08:47Ok.
08:48Chiudiamo con la braccia, poi ci mettiamo la terra sopra, e fuoco sopra.
08:51Ok?
08:53Ok.
08:54The pig will cook for 12 hours underground.
08:58Allora.
08:59Luckily, though, I'm getting to taste one that Michele's been roasting all night.
09:04Immaginiamoci che troviamo solo bracci.
09:09Stiamo cercando un tesoro.
09:12Well, it does smell good.
09:17Oh, wow!
09:24Oh, wow!
09:26Senti un po'.
09:28Oh!
09:29Oh, my God.
09:31That's gorgeous.
09:32Cioè, qua si mangiava un tempo, è chiaro che non c'era...
09:38He's the boss.
09:39Grazie.
09:51Wow.
09:52Look at that fat.
09:52Bravo, Michele.
09:55It's so good.
09:56Mmm!
09:58You're really tasting the meat, like it's not adulterated with anything except...
10:03Puri torta.
10:04Grazie.
10:05...except the herbs.
10:07It's like purity, right?
10:09Yeah.
10:09From the earth.
10:12For shepherds living alone on this frontier landscape, the earthy taste of suckling pig
10:17is a reminder of what it means to survive here.
10:22Living in isolation taught Sardinians to do things their own way.
10:26And it also shaped the island's unusual set of beliefs.
10:35This is an archeological park.
10:37Yes.
10:37It's one of the most beautiful parks in Sardinia.
10:40Ah.
10:46Before the Romans discovered it, Sardinia was home to an advanced Bronze Age civilization.
10:53Though they left no written texts behind, the island is dotted with some 7,000 mysterious
10:59stone structures, which hold special meaning for many Sardinians.
11:04When were they built?
11:08It's very ancient.
11:09We are a historical and powerful place.
11:11Yes.
11:13Food rider Claudia Zedda is showing me around Montessou Necropolis, an archeological site
11:19that predates the Egyptian pyramids.
11:23They were tomb?
11:25They were tomb.
11:27They were tomb.
11:28They were tomb.
11:29They were tomb.
11:31They were sometimes used to use for different houses.
11:33They were symbolic.
11:33In some cases they became chieses.
11:35They were.
11:36When did they were Christian other times, all the Middle East were used.
11:39They were christian stories as well.
11:41Here they were.
11:42Wow.
11:44This is amazing.
11:45They are modern.
11:47They are small.
11:48They are so very special.
11:50in the symbol of the grembo of the mother.
11:53Yes.
11:55One of the most interesting things
11:57that these domus have been able to do
11:59was to link themselves to the Janas, the Sardes.
12:03Like a fairy?
12:06Exactly, yes.
12:09In Sardinian mythology,
12:11Janas were benevolent, magical pixies
12:14who guarded these rocky burial sites.
12:18Their presence was so strongly felt
12:20that these prehistoric tombs
12:22became known as domus de Janas, or fairy houses.
12:27And Janas, perché Janas?
12:31Perché fate?
12:32Noi quindi andando a studiare il mito
12:34noi scopriamo che erano donne,
12:36vivevano in comunità di donne
12:38e in più avevano dei talenti.
12:40Alcune, per esempio, tessevano.
12:43Alcune altre panificavano, quindi cucinavano.
12:45Col tempo, probabilmente, sono state mitizzate
12:49e da donne sagge sono diventate fate.
12:52Sì, sì, sì.
12:58At its core, the myth of the Janas
13:01reflects the belief
13:02that the island's most revered trades
13:04like basket weaving, costume design,
13:07and wool weaving
13:08were gifts handed down from the gods.
13:12While in reality, it was the deft and tireless hands
13:16of Sardinia's women
13:17that created these exquisite crafts.
13:23And Claudia believes that something of this magic
13:26still exists in Sardinia's most distinctive pasta.
13:30Benvenuto a casa.
13:31Grazie.
13:33Allora, siamo qui per mostrarti,
13:36per insegnarti a preparare i Culler Jones.
13:38Che vuol dire?
13:39L'origine del nome è un po' ignoto,
13:40probabilmente significa culla,
13:43un luogo che accoglie l'impasto.
13:45Non culo.
13:45No, non culo.
13:47Culla.
13:47Ok.
13:48Ok.
13:48Si prepara con la sfoglia.
13:51Questa sfoglia è una sfoglia di semola,
13:53acqua e sale,
13:54abbastanza semplice.
13:55L'impasto è a base di patata,
13:58formaggio e la menta.
14:00Ah, menta?
14:02Sì.
14:02Formaggio e pecorino.
14:04Sì, esattamente.
14:04L'idea è questa.
14:06Prendi l'impasto,
14:07fai la pallina,
14:11la posizione è sempre tanto.
14:18Lavoro è un po' certosino,
14:19è un lavoro da Jonas.
14:20Si pizzica,
14:21si torna indietro.
14:27Fino a che il Culler Jones non è chiuso.
14:31Oh.
14:33Beautiful.
14:36Shaped like an ear of weed,
14:38traditionally,
14:39Culler Jones
14:40were only eaten
14:41on the day of the dead,
14:43when they were thought
14:44to act as protective amulets
14:46to ward off evil spirits.
14:48E per quanto tempo devono cucinare?
14:51Normalmente sono un paio di minuti,
14:53loro tornano a galla
14:54e ne sapevamo assolutamente.
14:55Ah, come gnocchi?
14:55Sì.
14:57Ok, grazie.
15:00Ecco qua.
15:02Ok, ora il sugo.
15:04Lo porto qui.
15:05Sì, sì.
15:07Claudia serves them
15:08in a simple tomato sauce,
15:09topped, of course,
15:10with more cheese.
15:12Ok.
15:12Wow.
15:13Ok.
15:14And that tomato smells so good.
15:17Go.
15:18Insieme.
15:22Mmm.
15:23Mmm.
15:24Yeah.
15:26Buoni?
15:26Mmm.
15:29Ok, questa è menta.
15:30La menta.
15:31I love that.
15:33Mmm.
15:34Mmm.
15:34Ma poi arriva a fasi il gusto.
15:37Yeah, yeah.
15:38Sì, sì, sì.
15:39Oh, yeah, I love that.
15:41È come pasta e gnocchi insieme.
15:44Sì, sì, hai ragione, sì.
15:46Sì.
15:48Sì, è un piatto che io adoro.
15:50Mmm.
15:52Non solo per la prova a costume, però buoni.
15:54Come dice.
15:55Sì.
15:58sì, sì, sì.
16:24Barbadja, is one of the most remote and least populated areas in Europe.
16:31Here, time seems to stand still, not that anyone is complaining.
16:39In fact, the longer lives of Barbadja's population became the basis of a famed study into blue zones.
16:50I'm in Seulo, a small town which at one time housed more centenarians per capita than anywhere else in the
16:57world.
17:17Acclaimed Sardinian chef Maria Carta grew up in Seulo and makes a point of returning here to spend time with
17:24the village elders.
17:25All these old ones that you have met today live in tranquillity, in symbiosis with nature.
17:34You come here in the afternoon, it seems to enter in silence.
17:41They do good.
17:43Hello, Zia Irma.
17:44Hello.
17:45How are you?
17:45Can we greet her?
17:47Yes.
17:48Maria, from Giovanna.
17:50How are you?
17:51I'm going forward to it.
17:53Good.
17:53Can I introduce you, Stanley?
17:55Yes.
17:56He's an actor and director, but he's also our friend.
18:01Yes.
18:02A pleasure.
18:03A pleasure.
18:04How many years have you, Zia Irma?
18:06Ninety-one with more.
18:07Ninety-one with more.
18:09L'ha passate per fare la spesa?
18:12Sì, sì, sempre.
18:13Sempre vengo, non porto il carrello.
18:15Io prendo le buste e me le porto e sono sempre carica.
18:19Così, benissimo, intendi sei giovane.
18:21Ah, ecco, ecco.
18:23Ma cos'ha stata facendo?
18:25No, stiamo facendo un documentario.
18:28Un documentario?
18:28Un documentario.
18:29Per sistemare il paese?
18:30Eh?
18:31Che uno schifo!
18:32Eh?
18:33Eh?
18:33Anfetto.
18:34Eh?
18:34We have the mayor, who my parents, and you, didn't do anything, only for their salaries.
18:42He's arrabbiated with the mayor.
18:44Yes, he's my nephew.
18:50It's a pleasure.
18:52Bye.
18:56Though some of the data behind Blue Zones has been debunked,
19:01Maria believes that something in Barbagia's culinary traditions
19:05plays a role in preserving the high quality of life necessary to live to be a hundred.
19:15Today, alongside her extended family, Maria is organizing a traditional Sunday lunch for some older relatives.
19:23Let's start with what we want.
19:25Come on.
19:26This one?
19:27Yes.
19:28That's so important.
19:30Okay.
19:32And for the main, she's showing me her family's recipe for vegetable minestrone.
19:42Okay.
19:43Here we go.
19:44Then we take the cauliflower, which is important and the same.
19:47Can we do this?
19:48Have you cooked in a forest?
19:51Yes.
19:52Yes.
19:52Yes, I like it.
19:54Yes.
19:55All the taste is the best.
19:58I don't know why.
19:59It's true.
20:01One onion for you, one onion for me.
20:05Every Sardinian family has their own recipe for minestrone, which changes with the seasons.
20:12these are beautiful maria's relatives eat it every day
20:16questo qua è la dieta la selvattica ok c'ha un pochino di sporco vero tutto naturale quando
20:28tu era giovane faceva la cucina con la mamma con ti voglio raccontare una cosa a 14 anni mio babbo
20:40mi hanno bocciato a scuola non mi ha fatto andare a scuola per un anno e mia da mi ha
20:45detto per
20:46punizione dovevo cucinare per tutta la famiglia e mi ha dato un orto è una cucina ha detto adesso
20:55tu impari a cucinare per tutta la famiglia capito no è nata lì quel tutto questo è nato lì capito
21:03era un regalo era un regalo poi era una punizione ma era un regalo oh my god ok le carote
21:13messe le
21:13zucchine messe adesso che facciamo adesso abbiamo finito questa parte qua l'ultima cosa da mettere
21:21e il formaggio che si mette così e questo basta questo abbiamo finito
21:31it's easy to see the benefits of a life spent outdoors eating a healthy diet
21:37just ask maria's uncle giovanni a retired shepherd who celebrated his 90th birthday this year
21:55as the guests gather around the table maria adds the final ingredient an ancient handmade pasta
22:04called sue feeling deo questo è il minestrone della longevità ti aiuta a campare cent'anni
22:17prima si servono gli anziani adesso io sono vecchio è ottimo è buono
22:34buonissimo è buono devi prendere così e qua puoi abbinare o il mele di castagno o il miele di timo
22:49poi un'altra cosa per essere più buona la carne e tutto quanto ci deve essere anche la fame
23:00era così quando lei era giovana la fame da noi si faceva il pane io ricordo piccolina non portavo
23:18era una famiglia in piccina
23:24besides eating this incredibly healthy food perhaps the secret to this area's longevity
23:29lies in the sense of community and the responsibility each village feels to take care of its elders
23:38che pensi tra 50 anni questo villaggio non ci sarà più nessuno no perché non stiamo ne crescendo ma
23:55stiamo morendo invecchiando invecchiando che sappiamo nascono due o tre all'anno e basta
24:06nessuno si sposa io ho 53 anni fra cinquant'anni avrò cento tre anni
24:20though it's unclear whether anyone will be around to take care of maria's generation she has no intention of stopping
24:27this tradition
24:48but while the clock may be ticking on sardinia's centenarian villages
24:54there's something about maria's family that makes me think they'll outlive us all
25:16the rocky spine of sardinia is an ancient chain of granite mountains that divides the island
25:23very little grows in this arid landscape but there is one plant that thrives cannabis
25:34it's quite interesting there used to be a big industry here for ropes and then once it became
25:41like a drug the whole thing was kind of shut down though it's recreational use is still illegal in
25:51italy in 2022 sardinia began allowing the farming of non-psychoactive low thc cannabis taking advantage of
26:01its political autonomy i've come to a restaurant in the town of guzpini where they've taken that idea
26:09one step further hello dove la mia pasta ecco stana pronta ciao ciao ciao ciao best friends and pot
26:23aficionados andrea panni and roberto pisa do believe that cannabis has a place in the sardinian pantry
26:36they have worked on these recipes for eight years wow and i'm excited to try them
26:44va mischiata con la farina normale perché ha molte fibre ma non ha glutine ah si si si si si
26:53ne attacca
26:54e quindi da sola non sarebbe possibile fare i tortelli allora quindi va un po' mescola farina di
27:02semola di semola e canapa in piccola percentuale si è molto forte il sapore si è un po amaro
27:11il retrogusto si allora che c'è dentro allora il ripieno sono patate lime e gambero rosso la pasta
27:21amara del ripieno e dolce ok all right besides using hemp seeds in the pasta dough andrea's also
27:31making a vegetable stock with onions carrots and cannabis leaves ok that is if you can remember to
27:39turn on the stove is the flame on yeah yeah yeah no i'm sorry no okay now yes okay andiamo
27:53pasta si
27:53ok ok ok stanley questo in sardegna si chiama caso agedo formaggio acido in antichità ah si i pastori
28:04facevano la colazione con questo e questa è dalla vacca no pecora pecora pecora quindi abbiamo l'amaro
28:13della canapa e del brodo il dolce del del ripieno si è un po di acidità data da questo questa
28:21è la tua
28:21ricetta la mia ricetta non è scombo genio si tacchurani in my house ok e finalmente proviamo il brodo wow
28:39ha un profumo diverso intenso diverso dentro questo non c'è come si dice thc
28:51no no purtroppo no purtroppo no purtroppo no purtroppo ok ok ok buon appetito surprise vediamo siamo stati
29:09bravo yeah that's good i sento il lime oh lime this that's what it is
29:18ma sono mille sapori yes fantastico e la pasta delicata a me si sentono i semini no la consistenza
29:30ok ok cannabis perché perché mi è sempre piaciuta sì e perché non voglio che rimanga un tabù
29:43perché la cannabis ha un sacco di proprietà e come lo togli il tabù in italia a tavola
29:51ah per forza via via ok e prima che hai fatto prigione no non ancora ci sto lavorando
30:14no prima che hai fatto informatica ma la cannabis è sempre stata comunque come si nel mio percorso
30:24sì sì no sardino producers are pushing to legalize hemp farming mainland italy has recently clamped
30:34down on it while they await a clear ruling from the european courts Andrea and roberto
30:40are continuing to create new recipes.
30:42Wow, soup, don't you?
30:43No cheese.
30:45Like today's Maine, flank steak cooked sous vide topped with puffed hemp seeds.
30:52Oh, look at that.
30:57And it's accompanied by a rich beef stock that's been simmered for two days.
31:03Voilà.
31:04You're welcome.
31:06Okay.
31:14Good, good, good.
31:15Chef, good, good.
31:16Chef, good.
31:18Come on.
31:20It's sweet, it's sweet, it's strong, it's intense.
31:25It's intense, but it's, how do you say, gentle, balanced.
31:31It's balanced.
31:34And this, this I like.
31:37Crunchy.
31:37Yeah, the crunch of it.
31:40Oh, my God, it's so good.
31:43Yeah, I love it.
31:44Yeah, I love it.
31:46Yeah, I love it.
31:48Amazing.
31:50Whether cannabis should be legalized or not, and to what extent, is a question for another
31:55time.
31:56Thank you so much.
31:57Thank you, Chef.
31:58However, these young men should be applauded for their passion and commitment.
32:05Despite its traditionalism, Sardinia is an island that prides itself on accepting alternative
32:11views.
32:12Perhaps, though, that's putting it mildly, despite being Italian for the better part of 200 years,
32:24Sardinians have always maintained a strong separatist identity.
32:28But there's a little corner of this region where that mindset might be taken to its limits.
32:37I'm headed towards Tavolara, off the coast of Sardinia, a little island that supposedly is the smallest
32:46kingdom in the world.
32:48I'm going to meet the king, who has a restaurant.
32:57Named for its distinctive table-shaped mountain, Tavolara is only a quarter of a mile wide and
33:04less than three miles from the coast.
33:07Today, it's home to only 11 residents, and a seafront restaurant run by its most illustrious
33:15inhabitants.
33:2292-year-old Tonino Bertolione is the king of Tavolara.
33:35His family have laid claim to this tiny island since his great-great-grandfather took the
33:40reins in 1836.
33:44So, it was Giuseppe Bertolioni, who was born from the origin of Genovese, and one day
33:51he decided to come to Sardinia with his boat, he saw this mountain here, and then he
33:58lived in this island of Tavolara.
34:02And there were people here before him?
34:07No, no.
34:09No, no.
34:10No, no.
34:11No, no.
34:12No, no.
34:12Though no official records exist of Giuseppe's arrival on the island, his storied reign began
34:17after an improbable encounter with the king of Sardinia, Charles Albert of Savoia.
34:24So, in Savoia, they knew this Bertolioni, who took these islands, wanted to know this Giuseppe
34:33Bertolioni.
34:34They met him and he invited himself to come to come to Tavolara, to come here to Tavolara
34:42to make a hunt.
34:44And in this hunt, Giuseppe Bertolioni told him, he told him, he told him, he told him, he told
34:54the king of Sardinia, but I am the king of Tavolara.
34:59This hunt with him.
35:00And the king Charles Albert, when he heard this hunt, told him he said, I would really
35:07be the king of Tavolara.
35:10He took the card and pen, wrote, Giuseppe Bertolioni and all the other.
35:16He was the king of Tavolara.
35:20What might have just been an amusing family story became the basis for the Bertolioni's
35:26claim to the throne.
35:29And here, this is the cimitero?
35:34Yes.
35:35These are my parents.
35:38And these are...
35:39That one there is Paolo Bertolioni, Paolo I.
35:45The first.
35:46The first.
35:47The first.
35:48The first.
35:49The second.
35:51Yes.
35:53And we are the rete.
35:55Yes.
35:56We are the descendants of Paolo I.
36:00This here is my mother.
36:03In fact it is written Regina di Tavolara.
36:06Yes.
36:07And my father Paolo II, rei di Tavolara.
36:11Yes.
36:24In the 1860s, during the Italian unification, Sardinia was absorbed into the kingdom of Italy,
36:31but Tavolara maintained its independence, producing another five kings and two queens.
36:38Today, Tonino is the living legacy of this 200-year-old fairytale.
36:47But to find out how this kingdom has managed to stay sovereign,
36:51I'm going to meet the rest of the family at a royal banquet of sorts.
37:03The crown jewel of the kingdom is the family round of Tavolara.
37:08They serve whatever they can get their hands on, meaning seafood.
37:24Tonino's son Giuseppe is the next heir to the throne.
37:29He also happens to run the kitchen.
37:32I'm going to do this.
37:33Yes, yes, yes.
37:35Mischiamo a bit of oil.
37:35Yes, yes, yes.
37:36It's better.
37:36Yes, yes, yes.
37:38And then we add calamari and seppie.
37:42Oh!
37:44Oh my God, look at that!
37:45Look at that!
37:46Oh yeah!
37:47Ah!
37:48Poi aggiungiamo un po' di pomodorini.
37:52Sì.
37:53Ok.
37:54Primo.
37:55Adesso questo facciamo soffriggere un po'.
38:03Sì.
38:04Ma tu abita qui?
38:05Sì.
38:06E lavora?
38:06E lavoriamo qui, sì.
38:08E quando eri giovane?
38:09Io sempre qui.
38:10Sempre qui?
38:11Sempre qui.
38:12Ok.
38:13Allora.
38:14E da dove sono?
38:16Papà.
38:17Allora, questi pesci sono…
38:19Una volta anche papà andava a pescare.
38:22Sì.
38:22Adesso non più.
38:23Adesso si è un po' fermato.
38:25Sì.
38:25Mi nipote Antonio.
38:27Poi all'ultimo, proprio quando è pronto, si aggiungono le cozze e le vongole.
38:34Il tempo di aprirle e il piatto è pronto.
38:37Sì.
38:38Perfetto.
38:39Allora.
38:39While the fish stew stews, Giuseppe e I join the rest of the royals for appetizers and
38:46formal introductions.
38:48Sì.
38:49Sì.
38:50Sì.
38:51Sì.
38:52Sì.
38:53Sì.
38:55Sì.
38:56Sì.
38:56Sì.
38:59Sì.
39:00We're starting with spaghetti with clams and botarga, which is dried Sardinian mullet
39:05roe.
39:05Tu sei il re? Sì. Lui è? Principe. Sì. Principessa? Sì, mia figlia, mia figlia. Principessa? Sì, Loredana. Mia nipote,
39:22Elisa. Io sono Alessandro, il figlio di Loredana.
39:26Tutta la famiglia. Perfetto. Allora, buon appetito. Grazie, buon appetito. E lei fa la cucina anche? No, io sono alla
39:36cassa. La cassa? I soldi. È quella che vi tira. Sì, io riferisco. E loro? Lavorano qui anche? Sì, sì,
39:49tutti. Sì? Sì, sì. Che fai qui?
39:53Sì. Lei accoglie clienti all'ingresso. Ah, ok. Del ristorante, sì. Ok. Sì, io lavoro sul traghetto che porta le
40:01persone al ristorante invece. Sì? Sì. E io faccio il re. E lui non fa nulla. Stavo per chiedere, buona?
40:11Buona. Buonissimo. Io amo botarga. Ah, sì? This is really good.
40:25Questo è mio nonno. Nonno? E i fratelli, moglie e nipoti. Questa foto, la regina Vittoria, sarà tenuta a Badegampales,
40:38dove c'è scritto, c'è scritto, il più piccolo regno del mondo, isola di Tavolà.
40:47This black and white portrait is the family's most prized possession.
40:51Amazing. No. I love that.
40:54Proof that their royal lineage was once respected around the world.
41:00It's fantastic.
41:05Oh, my God.
41:08Gorgeous. Gorgeous.
41:10Oh, Madonna.
41:11Grazie.
41:14Papà.
41:15Eh, poco poco.
41:16Cosa ti do?
41:17Ok. Basta così, dai.
41:19Ok.
41:20Gorgeous.
41:21Comunque buono, eh?
41:24Allora, tu sono un re.
41:27I re sono ricchi.
41:30Io sono un re povero.
41:33Ancora?
41:33La legge, le legge, poi dicono del governo che questo è un regno?
41:44Un regno?
41:44Un regno o no?
41:48Perché?
41:49Eh, perché non si è mai proseguito come il regno, quindi si è perso il tutto.
42:00E quindi, attualmente, diciamo, è rimasto simbolico. È simbolico. Non è un vero regno.
42:10In 1946, Italy voted to abolish its monarchy and depose the king of Savoy, rendering Tavallara's
42:18royal recognition meaningless, which put an end to the island's independence.
42:23Per me è un regno.
42:25Sì.
42:25Cherto.
42:27Sì, sì, sì.
42:27Sì.
42:31Grazie, grazie, grazie, grazie, grazie.
42:34Grazie a voi.
42:36Grazie, grazie, grazie.
42:39Kingdom or no kingdom, Tonino is still the beloved ruler of this little paradise.
42:46Just ask his royal subjects.
42:50A Sardinian writer once said, if Sardinia is an island, then every Sardinian is an island
42:57unto themselves.
42:59Its isolation has given traditions both weird and wonderful.
43:04And some might say it's even made fairy tales come true.
43:10And some might say it's even more confident that it iswie the true of this temple.
43:10Oh, come.
43:13Ogro on…
43:14Maika In созol a her�� horizon, and Hora on Sports Woman, the Church met with Sardinian.
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