Page 10 - Massimo News Today

What do you have? >> i have some products. ...and his wife, lara gilmore, who runs their incredible restaurant. >> many different ingredients come out of what you have available in your backyard. >> right. to discover the secrets of why this area is famously known as food valley. the po river is the longest in italy, and its fertile flood plain has made this region an agricultural powerhouse. the extraordinary food valley lies between the po river in the north and the apennine mountains to the s...

Child. >> mamma mia. >> e una bomba. e una bomba, its a bomb! >> ive never had ricotta like that. no, never. this is -- jesus. put that in my car. >> thank you so much! >> no problem. >> massimo is whisking me back to the country home and art hotel of the botturas on the outskirts of modena, casa maria luigia, named after his mother. because of the pandemic, his team led by canadian chef, jessica, have gotten used to cooking outside. >> massimo: the ricotta we had this morning is going in there....

The Next 365 Days is coming out on August 19, Michele Morrone said on the chat show. Following Micheles statement, co-star Simone Susinna also took to his social media handle snad shared the update.

Tonight Master Chef season 12 is premiering and I had the opportunity to interview one of the competitors who is also in town to compete in Bite Club! Get it!

Tonight Master Chef season 12 is premiering and I had the opportunity to interview one of the competitors who is also in town to compete in Bite Club! Get it!

Crosswind blows all the way down into the valley. the valley then heads out to the adriatic sea and creates this kind of microclimate. >> massimo: its about the fog. >> lara: [laughs] >> oh fog! >> oh fog! oh fog, thanks to you! the fog and humidity really makes the difference in all this. the humidity that comes from the apennines, that protects from south is cool but not too cool. hot summer, cold winter and

Its like... its like mozzarella, no? the back taste of mozzarella but less intense. its so good. oh my god! five hundred and fifty liters of milk compressed into this. every morning. as demand for milk grew in the 1960s the white cows were nearly forsaken for the more bountiful udders of foreign friesian cows. >> were they almost extinct? >> almost. >> really? >> there were very few left. and how long will you age this? thirty-six months... forty and 50. one of massimos iconic dishes is five age...

Thats beautiful, beautiful. mmm, oh my god! [massimo laughing] its so good. you cant stop eating this kind of stuff. >> massimo: its almost a dessert. >> stanley: the vinegar with the honey... oh wow! wow! thats delicious. you forget that youre making a television show and youre like, "whats that guy doing here?" shes feeling the power of listerine. hes feeling it. yep, them too. its an invigorating rush... ...zapping millions of germs in seconds.

Livestock and billowing soft wheat. no wonder its also bred one of the worlds best chefs. [upbeat swing-style music] buckle up. i know you can only see a blur with glasses but thats me in the car tearing around the roads of modena province in the tender care of massimo bottura a man who likes fast cars slow food and michelin stars. hes got three of them. next time do it faster. >> massimo: i love this place. hes taking me behind the scenes at the rosola dairy in zocca which is about 30 miles out...

Its so fresh that you can taste the grass and herbs the cows have eaten. its so good! >> warm, just baked. >> mmm. it makes you feel like youre a child. >> mamma mia. >> e una bomba. e una bomba, its a bomb! ive never had ricotta like that. no, never. this is... jesus. put that in my car. >> thank you so much! >> no problem. [car engine whirring] massimo is whisking me back to the country home and art hotel of the botturas on the outskirts of modena, casa maria luigia named after his mother. bec...