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00:13I'm at the top of one of the most important monuments in all of Italy, at the heart of
00:19one of the most perfectly preserved cities.
00:22That city is called Urbino.
00:24It's in a region that you might not yet have heard of, called Les Marches.
00:53Les Marches is a region familiar to Italians, but far less known to international tourists.
00:59It sits quietly on the east coast of central Italy, on a stunning portion of the Adriatic.
01:11It's one of the most beautiful and cultured regions of the country, with the cuisine to
01:15match, that even now is still ripe for discovery.
01:21In the south of Les Marches, there's a place known for having an early evening imperativo
01:26culture like no other, called Ascoli Piceno.
01:33It's early evening, and the Ascolani are heading out for their passeggiata, or pre-dinner stroll.
01:44It's a moment in the day to socialize, to see and be seen, and maybe sample an appetizer.
01:53For 40 years, the migliore family have been selling stuffed olives, here known as olive ascolani,
02:01from the corner of the main piazza.
02:21So, I've seen how they're cut, but I can't imagine doing it myself.
02:26Yeah, it's easy, it's easy, I will show.
02:28It's like peeling an apple, but trying to stick the most pulp to the peel.
02:34The filling then is made with pork and beef, 50-50.
02:38And then you will grind it and add some Parmesan cheese, a little bit of nutmeg, and a little
02:44bit of egg also.
02:45And then you get some of it, like an hazelnut more or less, you put inside, then you bend
02:53it all over like that.
03:00It's an elaborate process.
03:02The stuffed and reconstructed olive is breaded and then fried.
03:08I've had this in a number of places, but this is where it originated.
03:12Yes, of course.
03:13It is now more common to eat olives because 40 years ago, my father invented to sell them
03:19in the paper cone.
03:20Oh, he invented it?
03:21Yes.
03:22Oh.
03:23By this idea, we turned it to street food.
03:27Very smart.
03:27Yes.
03:28Before that, we were eating that only in the, we were eating that only in the weddings or
03:35big occasions.
03:37Oh, really?
03:37Oh, okay.
03:38Because as you see, it's really difficult to make.
03:40Yes.
03:40It's a lot of hours involved.
03:43The work, this is a work done by the whole family.
03:46Ah.
03:47Because one of the nutmeg, the kids broke the eggs, besides the plates.
03:52Yeah.
03:52And so, all of them did something to get to the final product.
04:01And then, the jokes.
04:03So, it's good.
04:04It brings everybody, all together.
04:06All together, yes.
04:09Tell me.
04:10What about this?
04:11It's from Ascoli.
04:13Beautiful.
04:14And, fortunately, it's still a good place.
04:16There are few tourists.
04:18It's a very calm city.
04:22Yes.
04:24There are no many tourists.
04:26No.
04:26Do you want more tourists?
04:29Turismo Mordi e Fuji maybe is not good for the place.
04:33Yeah.
04:33But, we can have cultural tourists.
04:36Okay, I'm going to try it.
04:38Strictly.
04:38Only with dance.
04:39Okay, boss.
04:44Oh, yeah.
04:46Oh, that's really good.
04:48Very meaty.
04:49Like five of those is like a meal.
04:51Delicious.
04:53Wow.
04:54Mordi e Fuji, or hit and run, is the kind of breakneck mass tourism that residents of Venice
05:01and Florence are fighting against.
05:04But, here in Le Marche, there is no big city.
05:08Just a scattering of charming towns like this one, where the streets never get overcrowded,
05:13not even in high summer.
05:16In another of the town's beautiful Renaissance piazzas, there's an illustrious bar that,
05:21I've been told, is about the best in Italy.
05:24It's called Cafe Meletti.
05:34I'm heading into the cool of the interior to meet manager Giovanni Colanino.
05:40Hi, buonasera.
05:42Buonasera.
05:42Working alongside him is bartender Eva.
05:46It's a pleasure.
05:47Giovanni, it's a pleasure.
05:48Welcome to Cafe Meletti.
05:50So, what do we drink?
05:53I would say, without doubt, to start with an anisetta meletti.
06:00Anisetta is aniseed liquor.
06:03This particular version was invented here back in 1870 by a local fellow called Silvio Meletti.
06:10I serve you, as the tradition says, with three kiki of coffee, which is called La Mosca.
06:17La Mosca.
06:18Prego.
06:19The flies.
06:19Yes, the flies.
06:20They do look like flies.
06:22Yes, yes.
06:22Of course.
06:23Of course.
06:23When you happen to eat the mosca, mangiala.
06:26Ah, yes.
06:27So it changes directly all the flavors and flavors of the anisetta.
06:31Always three.
06:33Sempre three.
06:33Sempre three.
06:34Sempre dispari.
06:34Ma perché?
06:36A question di fortuna.
06:37Yeah.
06:38Tre è il numero perfetto.
06:44Oh, yeah.
06:45Ah.
06:46Non è tanto forte.
06:47No, no, no.
06:48Anche non è troppo dolce.
06:51Questa è perfetta.
06:53E c'è un'altra versione di questa anisetta che è la dry.
06:58Cheese.
07:01Si presenta una giornata difficile.
07:04Si, si, si.
07:08Well, I'm never getting out of here alive.
07:10The dry is made with the same technique, just far less sugar.
07:15Oh, yeah.
07:16Yeah, but it's good.
07:17Yeah.
07:18You get the sweetness, but definitely it's drier.
07:21Oh, you can make a martini with that.
07:23Yeah, martini or spritz.
07:26Spritz?
07:26Yeah.
07:29After more than 150 years, this anisetta is still distilled right here in town by the
07:36Maletti family.
07:38The green anise that can be seen painted in the fresco on the ceiling is the crucial ingredient.
07:45Anise cresce qua, soltanto nella nostra zona.
07:48Che è molto diverso dall'anise stellato.
07:51I semi sono molto più delicati.
07:53Si.
07:54E per questo fatto la anisetta è un prodotto eccezionale.
08:00Ah.
08:02Having found great success being the first to commercialize this drink, Silvio Maletti next
08:08set his sights on creating the ideal location in which to drink it.
08:12Questa è tutto originale.
08:14Questa è originale.
08:15Questa è originale.
08:15Questa è originale.
08:15Le vetrine sono originale.
08:16Ma sembra come un posto da, come si dice?
08:20Viena.
08:21Sì.
08:21Bravissimo.
08:22Sì.
08:23Bravissimo.
08:23È come un coffee house.
08:24È un Liberty.
08:25È un Liberty style.
08:27Liberty style is Italy's version of Art Nouveau, a response to industrialization.
08:33It had the aim of taking everyday objects and elevating them into works of art.
08:38È un palcoscenico che rappresenta la nostra città in una piazza così meravigliosa.
08:43Sì.
08:44È bellissimo.
08:46È un orgoglio poter lavorare qui.
08:49Grazie.
08:50Oh, che bello.
08:51Possiamo fare un brindisi.
08:53Un brindisi.
08:53Un cincere.
08:54Un cincere.
08:55Un cincere.
08:56Un cincere.
08:59Un cincere.
09:00You feel better now?
09:01I feel much better.
09:02Ah, me too.
09:02Much better, yeah.
09:03Me too.
09:08In Oscar e Piceno, life is beautiful, and that's official.
09:12It recently made the top ten in a national survey of the best places to live in Italy.
09:18But frankly, in this region, the competition is pretty fierce.
09:22There are many remarkable towns, including one where high art and pasta meet.
09:42The landscape of Le Marchais' interior is a patchwork of rolling hills.
09:46Until as late as the 1960s, it was divided into small pockets, each farmed by a peasant family, but owned
09:53by a noble family.
09:57That's the backdrop in Macerata, a landlocked town in the heart of the region.
10:09While the peasants worked, the noble landowners played, spending money on culture and on buildings such as this spheristerium, where
10:18I'm meeting restaurateur Letizia Carducci.
10:23It's the seat of Macerata's internationally renowned opera festival.
10:27The preparations for tonight's performance are in full swing.
10:32The place of the city is very important.
10:38It's a city that obviously loves culture, the culture.
10:44It's important.
10:46It's important.
10:46It's important.
10:47Chi ha abitato questa terra ha avuto sempre molta cura del territorio, ma anche delle sue passioni.
10:56È la terra dei teatri, ci sono più di 100 teatri.
10:59Non sapevo.
11:00Ma perché?
11:01Perché le famiglie nobili spendevano le loro risorse anche nella cultura e questo è stato sempre nel tempo.
11:10Sì, io sono un attore, allora per me è importantissimo.
11:15No, ma è importante, perché ancora oggi questi teatri sono tutti attivi, natura e cultura.
11:20Sì, sì, perché è bella, la campagna è bellissima.
11:24È disegnata.
11:25Sì, natural.
11:28Oh, time's up.
11:30All right, shall we go to your restaurant?
11:32Ok.
11:39Along with the arts, the noble families of Macerata spent their money on good food.
11:45Most wealthy homes had a chef, one of whom, Antonio Nebbia, published a cookbook back in 1779.
11:53E quindi la cucina era di buon livello, tanto che abbiamo questo ricettario del cuoco maceratese.
12:02Tra i piatti più importanti c'è questo famoso piatto che si chiama princess grass, che significa principe grasso, ricco
12:12di grassi e di profumi.
12:14Ah.
12:15Il prosciutto con il tartufo.
12:17Tutto.
12:23Vincis grassi was a decadent layered pasta dish made with the truffles and meats only the noble households could afford.
12:32Today, at Osteria dei Fiori, Letizia's restaurant, we are about to lunch on vincis grassi, an evolution of the original
12:41dish.
12:43So, vincis grassi, but it was princess. Why did it change?
12:48Something happened.
12:49From the rich house, people tried to repeat this dish in their houses with the ingredients they had.
12:58Ah.
12:59Here we go.
13:01Oh, my God.
13:02We have to eat.
13:03Let's go.
13:05Vincis grassi may look familiar, but don't call it lasagna.
13:09What sets it apart is the number of layers of pasta, at least seven, made fresh and enriched with sweet
13:16wine.
13:18Then there's the ragù, which is a complex affair.
13:22It's a very sourdough.
13:25What kind of meat is it?
13:27It is called meat of animals
13:30because in the countryside
13:32we had all the animals necessary
13:35to feed the family
13:37so there is pollo, coniglio, anitra
13:41this is fundamental
13:42these three
13:44Coniglio?
13:44Yes, yes
13:46with their paws
13:47some pieces of pollo
13:50and stomach
13:51and this makes the soup
13:53a very different taste
13:54but it seems like a poor recipe
13:56but it requires a lot of time
13:58and a lot of attention
13:59It's a soup that must cook
14:02for at least 8 hours
14:04It's really...
14:05Do you like it?
14:06Yeah, yeah
14:07This is a version that is 100 years old
14:11we are eating
14:14Two years ago
14:15Letizia and her siblings
14:16were part of a group that won this dish
14:19an STG designation
14:21which means
14:22it's a very special
14:23traditional recipe
14:24to be preserved at all costs
14:27If you want to make vincis grassi
14:29to the maceratese
14:30you have to make them like this
14:32Yes, we are very proud of this thing
14:35It's a dish that tells the territory
14:37tells the story of our residents
14:40that have created the landscape
14:42that we see
14:43Yes, yes
14:46This dish from this restaurant
14:48made the cut
14:48in a high-profile list
14:50of the 25 essential pasta dishes
14:52to eat in Italy
14:58I heard, I heard
15:00I never believed the New York Times
15:03but now I do
15:05It's so good
15:08I've eaten everything
15:09I've eaten everything
15:09Me too
15:12There's a focus
15:13on appreciating
15:15and preserving
15:15good things here
15:16in Le Marche
15:17whether that be a theatre
15:18or a recipe
15:21That same care
15:23is extended
15:23to the natural world
15:25notably
15:25the coastline
15:26and seas
15:27which are abundant
15:28with exceptional produce
15:36There's a cluster
15:38of limestone cliffs
15:39and coves
15:40at the midpoint
15:40of Le Marche's seaboard
15:42called
15:42the Conero Riviera
15:53The waters here
15:54are category A
15:56which means
15:56they're very clean
15:58and home
15:59to a very local delicacy
16:00wild mussels
16:02known as
16:02Moscheli
16:04Moscheli
16:05are among
16:06the rarest
16:07of shellfish
16:07They only grow
16:08during the summer months
16:09and only on a roughly
16:1112-mile stretch
16:12of coast
16:14They have to be
16:15harvested by hand
16:16each one
16:17collected by a diver
16:18submerged
16:19with just
16:20a rudimentary
16:21breathing hose
16:28in the winter
16:28and
16:31in the winter
16:32in the winter
16:33in the winter
16:34Chef Lorenzo
16:35Focante
16:36is waiting
16:36for today's catch
16:40Lorenzo
16:41Buongiorno
16:42Buongiorno
16:42Buongiorno
16:43Come va?
16:44Right?
16:44Good, good.
16:45Good, good.
16:45Yes.
16:47These mussels
16:48are different from the others?
16:51These mussels
16:51have a different smell
16:53one day
16:53one day
16:55more
16:55and less
16:57and it depends
16:58on the currents.
17:01Massimo Mengarelli
17:02has likely collected
17:04more mussels
17:04than any man alive.
17:06There are so many!
17:07Yes, on three quintals in the boat.
17:11This morning?
17:13Yes, this morning.
17:14Wow!
17:16What are you doing today?
17:19It's going well, it's going well.
17:24Yes, yes.
17:26Here.
17:27Beautiful.
17:30Are you tired now?
17:32No.
17:33Every day?
17:34Every day.
17:37How many years?
17:3850.
17:4050.
17:41We started working for 14 years.
17:44Yes.
17:46If we are old, we keep us here.
17:49Yes, yes.
17:57Give me this one.
17:59Yes, yes.
18:01Lorenzo works at a restaurant called Da Emilia, located right on the beach, adjacent to where
18:07the Moscioli come ashore.
18:10I'm having lunch with Federica Rubini.
18:13Ciao, Federica.
18:14Hey, buongiorno.
18:14Ciao.
18:15Ciao.
18:15She's the granddaughter of Emilia, who started this place and came up with a now iconic dish,
18:22spaghetti con i moscioli.
18:29Firstly, the mollusks are slightly steamed, then carefully shelled.
18:34This is a famous dish that my grandmother invented.
18:39A fisherman brought him the Moscioli and said to her,
18:44can I cook these Moscioli?
18:46Can I cook the pasta?
18:48In 1950, seafood wasn't a part of the Market Gianni diet.
18:53Emilia applied her knowledge of making meat based ragù to the wild muscles.
19:00E allora, lei ha iniziato, ed è stato un successo, è stato fantastico.
19:06Non mangiavano prima?
19:09No.
19:09Perché?
19:11Il pesce sembrava una cosa povera.
19:13Ah.
19:14Ok?
19:15Sembrava, insomma, di poco valore.
19:18Il valore era la carne negli anni cinquanta, anni sessanta.
19:22No.
19:23Io l'ho presa dalla mamma di Federica.
19:26Si.
19:26E l'ha trasmessa la nonna.
19:29Si.
19:30Come la faceva lei, io lo faccio.
19:32Si.
19:32Uguale.
19:32The recipe remains exactly as it always has been.
19:36Even the tomato paste is the same brand Emilia used.
19:42Si può mangiare così?
19:43Yeah.
19:44Come?
19:44Come?
19:57Come?
19:58It's very strong.
20:01You need some water.
20:03I need a martini.
20:08Oh, my God.
20:10That's really strong.
20:11That's really delicious though.
20:13E non c'è aglio solo un po' di fredda.
20:15Solo...
20:15Assolutamente no.
20:17Solo...
20:17Aglio vietato.
20:19Solo cipolla.
20:20Solo cipolla.
20:21Solo cipolla.
20:22Perché mia nonna diceva che l'aglio è una spezza così forte che nasconde il vero gusto,
20:32la vera delicatezza del pesce, del mollusco.
20:36Adesso per quanto tempo...
20:37Adesso facciamo bullire cinque minuti e la salsa...
20:39Cinque minuti è finita.
20:40Cinque minuti è finita.
20:42Semplice.
20:43Sì.
20:44Sì.
20:44Spero sì.
20:45And then we're gonna go eat.
20:47Ah, of course.
20:47You and me.
20:48Yeah.
20:48Come on.
20:50Grazie Lorenzo.
20:51Grazie Lorenzo.
20:52Ci vediamo dopo.
20:53Sì, grazie.
20:53Grazie.
20:54Prego.
21:03Oh, grazie.
21:04Oh, here it is.
21:06Grazie.
21:07Wow.
21:09Do I have to eat it?
21:10Oh, my God.
21:14Oh, I'm very excited.
21:25Oh, I'm very excited.
21:27It's not too tomato-y.
21:29Yeah.
21:30This is really delicate.
21:32Because you have so much in the broth and the mussels and everything.
21:35Yeah.
21:36It's really amazing.
21:41Mia nonna credo sia stata una pioniera.
21:45Quindi il dopoguerra c'erano molte donne sole nel paese.
21:51Molti uomini erano rimasti feriti o uccisi dalla guerra.
21:55Quindi lei ha detto alle donne, andiamo a portare cibo in questo posto meraviglioso.
22:07E ha iniziato a cucinare.
22:11Quindi lei suggeriva alle donne, apri anche tu un piccolo ristorante, apri anche tu un piccolo bar.
22:20Ah, sì.
22:21E si sono rimboccate le mani che noi diciamo.
22:24Ah, sì.
22:25Per mia nonna la sua vita era cucinare per gli altri.
22:30Per lei non era importante incassare.
22:33Questo lo ha trasmesso mia nonna, mia mamma e io ho respirato questo.
22:38Sì.
22:39Io non voglio fare i conti.
22:41Ah, sì.
22:41Non voglio incassare, voglio far felici le persone.
22:43Perché le persone sono felici quando mangiano il cibo è felicità .
22:48Non credi?
22:49Sì.
22:50È uno dei momenti più belli che abbiamo ora.
22:56Emilia did things on her own terms.
22:58And this dish is a masterclass in simplicity.
23:03But further along the coast, there's a restaurant with a rather different approach.
23:26Senigallia could be the backdrop for a Fellini film.
23:32It's situated up towards the north of Le Marche's Adriatic shore.
23:38In the summer, it's full of life.
23:40A seaside playground packed with beach bars.
23:46One of them is called Uliassi.
23:50Which, unlike its neighbors, has three Michelin stars.
24:01With 38 staff prepping for lunch service, the kitchen is a little hectic.
24:08So I'm talking to the owners, brother and sister Mauro and Katia Uliassi, out on the deck.
24:14What was the beginning of this place?
24:18We opened it in 1990.
24:21It was a small cage.
24:24It was a cage that was in pied with the stucco and the vernice.
24:27We were, for her, to make it beautiful.
24:30One time a week.
24:31It was a terrible place.
24:34It was a place where it was.
24:35It was a smaller place.
24:36It was a smaller place.
24:53Yes.
24:53But we preferred to completely invest everything on the company,
24:58which is growing slowly.
25:24In 2004, the first Stella Michelin, in 2008, the second, and then in 2018, the third.
25:37Mauro is preparing something that is never off the menu,
25:42his unique take on a classic inspired by this coastal location.
26:00Also buco is a cross-cut of veal shank.
26:03The bone marrow is the dish's defining feature.
26:18The clam and veal bone broth is then used to cook the cod tripe.
26:24The tripe begins to put out the collage and comes out something of this kind.
26:30It is very close.
26:33The idea starts from the collagenosis of the ossobuco,
26:39which is very similar to the collagenosis of the baccala.
26:43This is the association of pensions that allowed us to develop this type of food.
26:55The dish is topped with parsley, basil, and celery seeds.
27:02And finally, a punchy distillation, which is the result of experiments in the lab.
27:10Oh wow!
27:12And it's a lemon, lemon.
27:13Oh yeah!
27:14And then you take the ossobuco and it's done.
27:20And it's done.
27:21And it's done.
27:22And it's done.
27:23And it's a very loved one person from all over the world.
27:27Can I try it?
27:28Yes.
27:30Please.
27:35This is a breakfast for me.
27:39Oh wow!
27:46This is incredible.
27:49Yes.
27:50Different kind of a favor.
27:54Different.
27:54In a mode complex.
27:59Wow.
28:01It's good.
28:02It's a pleasure.
28:03Mmm.
28:04Mmm.
28:05Mmm.
28:05Mmm.
28:05And I should say that cooking and having a look in front of the people,
28:10that you have cooked,
28:11that you look seated, completely enamored of you,
28:16is something that makes you happy.
28:19Yes.
28:21I live in London.
28:22Do you want to make a restaurant in London?
28:24Near my house, please.
28:27Yes?
28:28Enough of this.
28:29This is already very complicated.
28:32Yes, yes, yes.
28:36From Shabby Beach Bar to one of the world's top 50 restaurants.
28:40It's an extraordinary story.
28:44There's a quiet excellence here, working hard towards perfection,
28:48without courting publicity.
28:51It's a spirit reflected in the region's other food businesses.
29:04Back south along the coast, Campo Filone has the hallmarks of many Marchigiani towns.
29:15It's beautifully preserved.
29:19And set in rolling hills with a sea breeze.
29:24All that, and it gives its name to a very fine pasta that they've been making here for at least
29:30600 years,
29:31called Macaroncini di Campo Filone.
29:41There are two ingredients.
29:44Farina.
29:44Farina.
29:45Doppio zero.
29:47Vincenzo's father was the first to sell this pasta commercially.
29:50He and his wife, Paola, are demonstrating how it's always been made,
29:54with the recipe that's been passed down through the generations.
30:17The only liquid used to make this pasta is eggs.
30:22Although this may seem luxurious, it was originally a poor food,
30:26a way of making protein go further.
30:33The third ingredient, I told you.
30:35The third?
30:39The experience.
30:42This is not to buy in the supermarket.
30:44Yes, yes.
30:45That's true.
30:47This is not to learn only.
30:49You have to feel it.
30:51Yeah.
30:53Now we're going to break it.
30:55And when I take it, as you see,
30:57Yes.
30:59For not to make it out.
31:00I learned to go on.
31:02Yes.
31:04Yes.
31:04What did you do?
31:05My mother did this?
31:05Yes.
31:06My mother did this?
31:08Yes.
31:10Yes.
31:13Yes.
31:14Yes.
31:15Yes.
31:17Yes.
31:18Yes.
31:20Yes.
31:21Yes.
31:21Yes.
31:23Yes.
31:24Yes....
31:25No...
31:25Yes.
31:25I went home.
31:30Yes.
31:30Well so,
31:31yes...
31:31Yes.
31:31You ran around.
31:44Use the pic.
31:46that. When Vincenzo took over from his father, he grew the business, opening the factory next door,
31:58where they replicate the original recipe. Much of the process is done by hand, from cracking 7,000
32:10eggs daily, to carefully packaging the delicate pasta to prevent tangling.
32:41And so, they absorb it from four sides, from the sugo.
32:50It should be rather liquid, otherwise the macaroni won't absorb it.
33:11Any excess liquid not absorbed by the pasta is soaked up by the wooden board. That's key
33:17to achieving a perfect consistency. Vincenzo's son Marco now helps run things with his brother
33:25and father. And business is booming, not just in Italy, but all over the world.
33:34Sonny, this is the third generation.
33:38Really?
33:39No!
33:43Parmigiano.
33:44Parmigiano.
33:46A bit of pecorino.
33:47A bit of pecorino.
33:48But I have to do this.
33:50With my children.
33:53They would love it.
33:54It's like a project of art.
33:59A bit of pecorino.
34:02The table, ladies.
34:03Let's go.
34:04The table.
34:06When the former pope visited Le Marche in 2004, he was served spinossi pasta for lunch.
34:14Please.
34:14So, this is as close to holiness as I'll ever get.
34:37Thank you very much.
34:43Thank you very much.
34:43Thank you very much.
34:45Thank you very much.
34:51Yeah.
34:53Yes.
34:54We will have a little bit of pecorino.
34:55I mean that is delicious.
35:02I just love how thin that pasta is how delicate that pasta the cooking time is
35:09only in one minute we are the unique company that to use fresh eggs
35:38lunch with the spinosi family is a joy that same passion for food
35:43is unexpectedly also evident at my final stop
35:54churches shrines and other religious buildings are scattered all throughout my market
36:02they are a legacy of the centuries during which the region was a papal state governed by the church
36:09today many of these sit empty but not the monastery in the remote village of Monte Fiorentino and that's
36:17down to one radical food-loving monk
36:31after six years of living here removed from the world fra Pierluigi began to do things differently
36:39his monastery is now much more than a place of worship together with one of the workers Claudio
36:44I'm meeting the flock that's a dear
36:53looking are too yet yeah we are to the macho del gruppo poi abbiamo farina muso lungo
37:12there's no quick way to list everything that goes on here the monastery is an animal sanctuary but it
37:19also generates income as a food cooperative where they grow vegetables they make their own olive oil
37:26wine flour you run a butcher's and a bakery as well as hosting schools to teach kids about all of
37:36it
37:36you have done this in five years six years
37:42yes yes there was nothing here nothing here nothing this was a camp in colt
37:47wow only the alpaca oh maroon
37:52let's eat
37:55senape pepe e polpetta però il capobranco e inferno inferno inferno in un convento francescano
38:03proprio teniamo a bada l'inferno l'economia che facciamo che poi vedrete ha come finalità l'aiuto dei
38:16bisognosi ma non c'è lucro tutti quelli che lavorano guadagnano qualcosa per vivere
38:22sì
38:25the workers are all paid giving jobs not charity is the key in the kitchen nadia is preparing a meal
38:33with
38:34fra pierre luigi for the team who are finishing up their shift baby a voti to lori
38:44how come i never met a priest like you when i was a kid
38:48questa è tutta qui
38:51tutta roba nostra i salumi sono nostri le uova sono delle nostre galline i prodotti dell'orto
38:57i biscottini che facciamo con la nostra farina col nostro olio assaggiare anche grazie
39:04questa è la salsiccia buonissima e con questi lavori vendendo questi prodotti facciamo lavorare
39:17i ragazzi disabili bello questa è la nostra pizzettina
39:27l'italiani su questo siamo fantastici e dobbiamo mangiare e far mangiare guarda e guarda come cuoce bene
39:38wow questa è come una pizzeria ristorante uguale uguale 27 anni quando sono entrato in convento
39:48perchè
39:49perchè io volevo essere felice
39:52e da lì è cambiata la mia vita
39:55ho capito che potevo essere me stesso
39:58non dovevo più essere
40:00una maschera nel mondo
40:02perchè non dovevo più bestemmiare
40:04ero me stesso
40:06e ho scelto francesco perchè francesco è radicale
40:10ok
40:10si vive nel bene punto
40:13basta
40:22e allora questo convento così grande per chi è se non per i poveri
40:33allora se possiamo far sì che in un luogo come questo ci possano essere i poveri
40:41si i malati i poveri
40:43e noi frati abbiamo tanti conventi che sono dei musei
40:48il Vaticano è pieno di queste cose
40:50si
40:51a cosa servono
40:53se noi non stiamo con i poveri perchè ci siamo fatti frati
40:56allora abbiamo questa possibilitÃ
40:59secondo me possiamo realizzare anche questo sogno
41:03si
41:06allora noi siamo per l'accoglienza
41:08questo è il luogo dove ci si incontra
41:11dove si parla
41:12dove si prendono le decisioni
41:15dove si piange insieme
41:17attorno alla tavola
41:18perchè il cibo non è soltanto per il corpo
41:22è proprio un modo per stare insieme
41:36Lui mi ha risposto subito ha detto vieni che se fa
41:42domani andiamo e così è nato questo sogno
41:46vale sempre la pena sognare perchè serve per camminare nella nostra vita nella vita di ciascuno
41:53attraverso le cose belle e attraverso anche le cose meno belle
41:58bello
42:00e speriamo di crescere ancora perchè ogni anno
42:03ogni idea ogni sogno che abbiamo avuto
42:07l'abbiamo realizzato a partire dai cervi dagli alpaca
42:11e tanti altri animali che abbiamo sempre recuperato
42:14e siamo come mi ha insegnato Pierluigi
42:18e vogliamo essere un esempio per le generazioni future
42:21se sei se vieni in vacanza nelle Marche
42:26si
42:26ma voglio ma voglio
42:29dai volentieri
42:30grazie a tutti
42:31e un pensiero particolare per la pace nel mondo
42:40grazie
42:41grazie
42:42grazie
43:04grazie
43:05So, please, don't all rush here at once.
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