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black pepper. i will add it right away to our sauce. >> beautiful. >> like this. another thing, the cumin. >> oh, cumin. >> and the other spices that i need here is the paprika. the sweet one and the spicy one. a lot of it. >> wow. >> we use much more spices than other parts of the north of italy. >> sure. >> and -- >> because you're getting the influence from -- >> from the port, you know? in the port we received all these influences from the turkish, the greece, the albanians, croatians. >> the last ingredient is straight out of the wild east. >> i put some apricot, the dried ones. >> to use fruit in eastern europe as part of the cooking is very traditional, yeah. >> exactly. exactly. >> to help the traditional, something modern. is it stewing or steaming? whatever, it's genius. >> in this way, it's perfectly
i will add some of this here and bay leaves, and black pepper. i will add it right away to our sauce. okay. >> beautiful. >> like this. another thing, the cumin. the other thing i need here is the paprika, the sweet one and the spicy one. a lot of it. we use much more spices than the northern part of italy. >> because you're getting the influence from -- >> from the port. in the port, we received all these influences from the turkish world, the greek, the al banians. >> the last ingredient is straight out of the wild east. >> i used apricots, dried ones. >> it's very traditional. to then tradition along, something modern. is it stewing or steaming?
whatever. it's genius. >> in this it's perfectly her mattic. >> sealed. >> sealed. >> if i may never seen anyone do that before. >> antonia sister and business partner vitoria runs the restaurant they keep the place intimate with nine tables. but this amp a chef's table. >> i thought you'd never arrive. >> thank you. thank you. let's sit. our goulash with some veg at the side. >> the side dishes are made with ingredients from antonia garden. chicory with lemon and then the delicious leaves of the zucchini plant. >> i started to always from the. >> oh, my god. that cheek.
along, something modern. is it stewing or steaming? whatever, it's genius. >> in this way, it's perfectly her hermetic. >> sealed. >> yeah, sealed. >> i've never seen anyone do that before. antonia's sister and business partner vittoria runs the restaurant. they keep the place intimate with just nine tables. but this afternoon there is a 10, a chef's table. oh, i thought you'd never arrive. hi. >> thank you. thank you. let's eat our goulash with some veggies as a side. >> the side dishes are made with ingredients we harvested from antonia's garden. chicory with lemon, and then the delicious leaves of the zucchini plant. >> i started to always. mmm. >> oh my god.
pepper. i will add it right away to our sauce. okay. >> beautiful. >> like this. another thing, the cumin. >> oh, cumin. >> and the other spices that i need here is the paprika. the sweet one and the spicy one. a lot of it. >> wow. >> we use much more spices than other parts of the north of italy. >> sure. because you're getting the influence -- >> from the port, you know? in the port, we received all these influences from the turkish war, the greece, albanians, croatians. >> the last ingredient is straight out of the wild east. >> i put some apricot, the dried ones. >> to use fruit in eastern europe as part of the cooking is very traditional. >> exactly. >> and to help the tradition along, something modern. is it stewing or steaming? whatever, it's genius.