Page 27 - Allium News Today

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>> ill go from this side here. this is good. i like this. its absolutely delicious. and he says that he makes it and makes it at home, but he cant make it as good as this. >> yeah. >> after that little appetizer, we head up to the house of one of fabios friends in the hills above the town. hes gathered together the ingredients for a livornese classic. this is a fake caccula? i need to keep my voice down so the neighbors dont here. but if youre not from livorno, youre not supposed to be making

Tuscany may be renowned for incredible need for winefine wi. >> so you want to show me some beans? >> the best are sofini. these kinds of beans you dont need to put in the water before cook it. >> we dont have to soak them.

The bowl. >> a little renaissance, and a lot of future. >> after tasting this new version of panzanella, we made some inquiries and found the chef who created it. narina martinelli and her team are just about to open a brand-new restaurant that reimagines tuscanys rural food in the heart of the city. >> the menus and the dishes that we do is to take traditional dishes, traditional recipes, and then add something new. all the theme of the restaurant, were around 30 years old. so were really young...

>> no. my parents, mom and pop said why you going? and, you know. >> your parents who came from italy. >> came from italy. >> didnt want you to go to italy. >> not calabria. it worked out. >> i came for sculpture. certainly joan, the food. >> it changed everything. it changed everything for me, certainly. while my father was studying art, my mom was studying something just as beautiful, the local cuisine. one of these because its so big? >> no, a little more. a little more. i didnt know how to c...

We are 30 years old so we were really young. >> these young chefs are seeing old tuscan dishes with new eyes. >> thankuscan dish. basically made with simplest ingredients. on onions, tomatoes and bread and cucumbers. >> old bread. >> right. you are taking it to another level by foaming it. >> it becomes very light. but, still keeping the flavor of the panzanella. >> now we finish with the basil and a couple of drops. extra virgin oil.