Page 364 - Baker News Today

Its my last nights in rome. during my time here ive learned that, above all else, food in lit is about who you are and where youre from. but where does that leave you if youre an outsider? ive come to bistro 64, a restaurant that has won a michelin star for serving up some of the best italian food in the city. the thing is the chef is an out of towner.

[ speaking foreign language ] >> this is a world away from the huge steaks and fine wines of florence. the people here cook what they grow. after toiling and milling the wheat, what theyre left is bread. [ speaking foreign language ] >> lots and lots of bread. so here, the dough is rising and you cook it in that oven. [ speaking foreign language ] like it was done years ago. over in the kitchens, some of the 200 villagers are hard at work preparing the feast, and here, too, bread plays a starrin...

Teen teenager. bologna is cocooned between the sea-and the mountains. it is a lush land of fertile-river valleys, stuffed with livestock, and billowing, soft wheat. no wonder, its also bred one of the worlds best chefs. buckle up. i know you can only see a blur with glasses but thats me, in the car, tearing around the roads in the tender care of mossimo. a man, who likes fast cars, slow food, and michelin stars. hes got three of them. >> faster. >> i love this place. >> he is taking me behind th...

Open! >> oh, my god. >> smell, smell, smell! this is the smelling is unbelievable. >> oh, my god. >> the smelling is unbelievable. >> oh, my god. >> mama mia. >> thats too much. wow. [ bleep ]. i mean, yes. gino is up at 5:00 a.m., pouring the morning milk into copper vats, massaging the pampered cheeses and running them salt baths that last for 19 days. >> you have to love the ingredients. you have to caress them. hi, ingredient. hi, love, parmesano. >> both gino and mossimo see

Multicultural-melting pot. and this finely-ground pork sausage definitely has some german influences cooked into it. >> 200 grams. >> which -- which is a lot. but -- >> im starving. >> spiked with peppercorns and pistachios, also, beautifully bejeweled with white polka dots of sweet fat from pigs throats. back in the 17th century, it became one of the earliest protected products with an official decree from the church outlining the recipe and ingredients. >> dates back to the 15th century. >> re...

Came. >> 20,000 people showed up? jesus. >> and the picture of square crowd was the most-famous picture of the day. >> yeah. and it really created a movement. >> yeah, it was like this. from the south, to the far north. >> and since then, salvini -- >> finally, lost the elections. >> yeah. will -- will you go into politics? >> i dont think so, because i -- i dress like a normal guy. my hair is disastrous. >> i cant help thinking that this dashing italian is too modest. >> eat something. >> but i...

When the nazis seized rome in october 1943, the ghetto was a sitting target. and its 1,204 residents were sent to the gas chambers. italia was one of just a handful who escaped when her uncle hid her outside the city. for the few who survived, food became a vital link back to their past. the jews of rome had lived in poverty for centuries and were forced to rely on the cheapest of ingredients.

With oscar mayer deli fresh its not just a sandwich, far from it. its a reason to come together. its a taste of something good. a taste we all could use right now. so lets make the most of it. and make every sandwich count. with oscar mayer deli fresh was that your great-grandmother, keeping the family together? was that your grandfather, paving the way for change. did they brave mother nature... and walk away stronger? did they face the unknown, with resolve...and triumph. ♪♪ theres strengt...

And walk away stronger? did they face the unknown, with resolve...and triumph. ♪ theres strength in every family story. woo! you are busy... learn more about yours. at ancestry. working, parenting, problem solving. theres strength in every family story. at new chapter vitamins weve been busy too... innovating, sourcing organic ingredients, testing them and fermenting. fermenting? yeah like kombucha or yogurt. and we formulate everything so your body can really truly absorb the natural goodness...

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