Page 11 - Massimo News Today

This place has more than any other region in italy. so how are they effortlessly producing all of these famous delicacies? parmigiano, balsamic vinegar and prosciutto. to find out, im heading to the hills outside modena to meet my friend, massimo bottura, again >> what do you have? >> i have some products. ...and his wife, lara gilmore, who runs their incredible restaurant... many ingredients come out of what you have available. >> right. >> ...in your back yard. ...to discover the secrets of wh...

World brought to life by students flaunting their youth. this bread is an aphrodisiac. im all alone in a hotel. why would i want to do that? this place is rich and its food is famous. some bold souls whisper that its the best in italy. >> massimo: smell, smell, smell! the smell is unbelievable. >> im stanley tucci. im italian on both sides and im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. anger, religion, and dea...

Crunchiness on top. with ingredients this good, simplicity is key. local wood is piled high in the hot oven and the ricotta is tucked away, roasting for just a few minutes to crisp up while the flatbreads cook in these traditional circular flints at the oven door. >> massimo: then were gonna add a little bit of vinegar some honey that we produce here in >> jessica:...and a little bit of fire and thats it. you trained with massimo. did you speak italian before? >> no, i learned it here. >> wow! >...

>> time. >> time. >> yeah. >> wait, wait. grow slow like a tree, big, deep roots. it just gets more and more intense-- more and more... more pleasure. the people here have perfected the aging process to create iconic products from simple, quality ingredients. and nothing is wasted. gino will use the liquid whey from this parmigiano-making process to produce fresh ricotta. when the milk is coming up, its ready. if youre feeling hungry already you may want to close your eyes at this point. >> preg...

>> massimo: the only parmigiano that can be fire-stamped is from the white cows. >> right. >> this is a very, very small production and extremely high-quality. milk is king in emilia-romagna. the white cows are the bianca modenese breed unique to the valley of the river po that runs through this region. >> massimo: bravo, bravo! emilia-romagnas medieval monks hungry for a long-lasting cheese... it looks like a magic act. ...invented parmigiano. thank god for them. three, two, one, open! oh my go...

>> massimo: slow, slowly, slowly arrive at the point of excellence. >> and because theyve waited... >> man: 25 years old. whoa! it really is good. so good! oh my god! i dont have to. so good! its just one of the most delicious things on earth. [upbeat jazz-style music] for a greedy man this place is the gigantic deli of my dreams. but dont fret, i have the metabolism of a teenager. bologna is the capital of emilia-romagna a wealthy region that straddles italy and is cocooned between the adriatic...

Thats too much. wow, f...! i mean, yes. ginos up at 5am pouring the morning milk into copper vats massaging the pampered cheeses and running them salt baths that last for 19 days. >> massimo: you have to love the ingredients you have to caress them. hi, dear ingredient. hi, love parmigiano. both gino and massimo see these cheeses not as mere products, but as precious babies. ones happily that you can eat. what am i gonna do with you? you are just born! >> massimo: this is the cheese of this morn...

>> massimo: slow, slowly, slowly arrive at the point of excellence. >> right. and because theyve waited -- >> man: 25 years old. whoa! it really is good. so good! oh my god! i dont have to. so good! its just one of the most delicious things on earth. [upbeat jazz-style music] for a greedy man this place is the gigantic deli of my dreams. but dont fret, i have the metabolism of a teenager. bologna is the capital of emilia-romagna a wealthy region that straddles italy and is cocooned between the a...

>> 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. because of the pandemic, his team led by canadian chef, jessica, have gotten used to cook...

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 outside bologna. im playing it...