Page 9 - Massimo News Today

Traditional circular flints at the oven door. >> then were gonna add a little bit of vinegar, some honey that we produce here in maria luigia >> ... and a little bit of fire and thats it. you trained with massimo. did you speak italian before? >> no, i learned it here. >> wow! >> in the kitchen. >> thats incredibly brave. >> i was learning from the cooks so i was pretty much saying bad words for the first six months. so this is the elderflower vinegar? look how crusty and beautiful it is. jesus,...

Of the worlds best chefs. buckle up. i know you can only see a blurb with glasses. that is me tearing down the roads with the tender care of a man who likes fast cars, slow food, and michelin stars. he has got three of them. he is taking me behind the scenes of the rosalynn gary and socha, about 30 miles outside of bolognese. i am playing it cool. this is where massimo has been coming to get his beloved homicidal for the past 20 years.

>> with ingredients in this good, simplicity is key. local wood is piled high in the hot oven and the ricotta is tucked away, roasting for a few minutes while the flatbreads cook in these traditional circle flint at the oven door. >> then, we will add a little vinegar, some honey that we reproduce here. >> a little bit of fire, that is it. >> you trained with massimo, did you speak italian before? >> no, i learned here in the kitchen. i was learning from the cooks, so i was pretty much saying ba...

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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 maria luigia. >> 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! >> in the kitchen. >> thats incredibly brave. i was learning from the cooks so i was p...

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 theriver 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 god. smell, smell, smell! this...

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 death in a pasta. it has everything in it. im here to discov...

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 cool. [ stanley groaning enthusiastically ] che belle! really! jesus christ! this is wh...

>> oh, wow, look at that. oh my god. >> see, theres still more perfume, more intensity, harmonic. >> whoa. >> so there is a series of flavors -- >> soft and sweet. >> harmonic, balanced. >> and acidity and everything. yes. i remember when it really became -- started to become very popular. people were using it on everything. >> yes. >> on actually, too many things. >> never too many things. >> traditional balsamic vinegar is just one of a staggering 44 protected food products in emilia-romagna. ...

>> 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 creates the perfect microclimate in emilia-romagna. >> even the regions beloved fresh pasta is explained by this humid climate which means soft wheat can grow here, a very different breed from the heat-loving, dry durum wheat of the south. >> if you dont believe in ...