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Detailed text transcripts for TV channel - CNN - 20171225:08:16:00

>> anthony: well you need to be like a 19th-century naturalist if you're going to do this. if you're going to play this -- >> alessandro: yeah, you need to be a botanist, a naturalist. >> rene: chew on this. do you taste cilantro? >> anthony: yes, it's cilantro. >> rene: disguised as grass, here, here, it's everywhere. >> rene: good to go? service. >> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them yesterday. wow. >> alessandro: this would be the future, no? your mama cooks this dish. let's go and forage guys. come on kids. >> rene: there you go, look. sea beans. salty, juicy, crunchy. >> anthony: i mean, if i were looking at this at home, i would very much be thinking, come on man it's grass. it's grass. it's green stuff. it all tastes the same. it totally doesn't. >> rene: it totally doesn't. >> anthony: now is some of this

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Detailed text transcripts for TV channel - CNN - 20171225:08:44:00

that's superb! that's really good. >> niels: don't do -- don't film me when i eat that. >> anthony: yeah, only the moments where you look good. >> niels: yeah. >> anthony: these onions are awesome. >> hotdog man: i think that's the way, you have to make something new. >> anthony: but respect the classics. >> alessandro: this what we should transmit to the young guys, you know? the passion to present something on a plate that is delicious also makes sense of your own environment, but is not tainted, it's yours. if you don't have a clear understanding about what tradition is, how can you innovate? >> anthony: come to copenhagen, noma for lunch, john's for dinner. >> niels: and gammel dansk -- gammel dansk and beer! >> anthony: right.

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Detailed text transcripts for TV channel - CNN - 20171225:08:24:00

>> alessandro: there is the hard thing, yeah. to change the way people think about food. not just the 35 people that can afford to come eat here at noma. >> soren: thank you for joining. >> rene: thank you chef. >> anthony: it's magnificent.

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Detailed text transcripts for TV channel - CNN - 20170506:06:20:00

>> anthony: the pressure in farming is to have a monoculture and to provide year-end, year out what you know is going to sell and what the market demands. >> rene: would you mind grabbing a few of these plants? they're going to grow up so don't take the root. >> anthony: it's very, very hard for a small guy to say, you know what? i'm not going to grow carrots anymore, i'm going to grow a whole bunch of interesting things and i'm going to grow them as well as i possibly can. >> anthony: yeah this is pretty much a first for me. >> rene: this is the first time you fall to your knees for a green plant? >> anthony: yeah. >> rene: how long for leeks? >> anthony: you think we'll ever reach the point where guys like soren will be in a very good place? >> alessandro: i think if we cut the middle man, get the producers, the farmers, to talk directly with a guy like rene. >> rene: nobody ever teaches you that the symbiosis you need to have intact is with these people that grow the food, you're never taught that as a cook, which is strange. >> rene: no, get a better one than this. >> noma chef: yeah, can we get another leek that looks more similar in size? >> rene: okay lets go. >> soren: and i think also respect to your chefs, how they, should you know anything about

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Detailed text transcripts for TV channel - CNN - 20170506:06:51:00

>> rene: let's taste it. >> ben: let's taste it! here we go. so, it's quite moldy! >> rene: you mean that in a positive way? >> ben: i don't know! i mean, it's an experiment, like eh -- i mean, it's a six month-old piece of raw deer, so i suppose it's somewhat inevitable. >> anthony: that's not unpleasant. >> ben: that's interesting. >> anthony: tastes like -- egyptian. >> chefs: yes! >> rene: we just have one project funded: "deliciousness as an argument for entomophagy." so, deliciousness as an argument for eating insects. >> anthony: wow. >> waiter: here, we have grilled onions, fermented pears, and salt made out of wood ants. >> anthony: wood ants. >> alessandro: wood ants, yeah. >> anthony: cool. well, that's delicious. >> alessandro: it's amazing. >> ben: you know, some of the ants we've been experimenting with, that's like, you eat it, it's like "zing!" it's like excitement in your mouth, a party everyone's invited. a lot of the other ones, they need a lot of work. here, we've got wax moth larvae moulsley, which is with hazelnuts, and then you've got a

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Detailed text transcripts for TV channel - CNN - 20170506:06:42:00

>> niels: look at the beautiful girl, there. here we go. >> anthony: what was that? >> niels: gammel dansk. >> anthony: what's in it? >> niels: it's gammel dansk! >> anthony: i know, but what is that? >> niels: i don't know exactly how you make that. but this has been drinking in denmark for many years. >> waitress: so, we have gammel dansk. >> alessandro: it's a liquor. >> waitress: so, it's a danish bitter that has 30 different herbs or so. so, we've made an ice cream with dehydrated milk and soy. >> anthony: that was delicious. >> alessandro: oh. exceptional. >> niels: oh! here we go! gammel dansk! it is good! >> anthony: it works. >> niels: it is good. >> anthony: yeah. >> niels: it works! it works! look at this -- where you come from -- new york? >> anthony: yeah. >> nils: yeah? yeah, yeah, yeah. >> anthony: how did you know? what, what? >> niels: it works! he said! >> rene: so i'm asking, can you come help with the rest here? yeah, don't let them touch each other okay? yeah, just there, perfect. >> anthony: what would traditional danish food be for you? >> niels: potatoes -- >> rene: two potatoes.

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Detailed text transcripts for TV channel - CNN - 20170506:06:28:00

out there who hate the very idea of your existence. from the very minute they even think about you. there's a danish expression for not wanting to stand out, not wanting to talk about yourself too much. >> rene: yeah, that's called -- the law of -- wow. >> anthony: so it's yeast? >> noma waiter: yeast broth. >> anthony: it looks beautiful. >> rene: here we are, 10 years ago, we're opening. we're saying we're going to try something else. >> rene: two lobster on hold. >> noma chef: lobster broth gone out? >> noma chefs: yes. >> rene: stuff like that, in that time, was just unheard of. it was beyond stupid and why do you even try? why are you fiddling with stupid concepts? >> noma waiter: we have a broth of wild lobster claws and nasturtium petals. alessandro: wow. look at this. >> anthony: this is very complex. i know in the beginning a lot of danes were calling him the seal --. and they were laughing at him. >> alessandro: it's a very new thing, you know, food here in denmark. it's not something that they have like we have in italy, or they have in france.

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Detailed text transcripts for TV channel - CNN - 20170506:06:50:00

>> ben: so, this is the ferment of a conopodium -- a wild type of spinach, which grows around here, and no one uses them. maybe even reminiscent of foie gras. >> anthony: serious foie. >> rene: and, this is from a weed that grows everywhere. if you do it with gooseberries, lacto ferment gooseberries, you get golden drops of perfection. >> rene: can we have two berries on four? >> chefs: yeah! >> rene: all right, fellas, the next thing we serve you is the dried in juices of last year's harvest of black currant, and then we wrap it in wild roses that we've had in vinegar for two years now. >> alessandro: mmm! acidity, creamy. >> anthony: it's like super powered. i need to ask about this. >> ben: you need to ask about this! well, this is pretty interesting. this is a born out of a desire to study mummification. everyone used to eat mummies, apparently. they were considered a panacea. this has been cured with resins, with alcohols, with spices, with honey, with propolis, all kinds of things that would have been used in a mummification embalming process.

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Detailed text transcripts for TV channel - CNN - 20170506:06:43:00

>> niels: and some kind of meat and sauce. >> rene: do you taste the sauce? yeah? >> chef: i did taste the sauce. >> rene : hello, fellas. we fermented barley, and we cooked the potatoes in that, and served with sturgeon roe from the lakes of finland. >> alessandro: wow, man. >> anthony: it has that grappa, homemade whiskey after taste. i know this flavor well. >> niels: one more time! here we go! what are we doing -- what are we doing -- going -- i'm a little bit hungry. >> anthony: the famous -- the danish national late-night dish! ♪ john's hotdog. >> niels: yes. >> anthony: i'll have the deluxe. >> hotdog man: this one's an organic sausage. >> anthony: organic sausage? >> hotdog man: made with wild garlic and bacon. >> anthony: sounds good to me. >> niels: he make his own mustard. >> anthony: wow. >> hotdog man: onions are

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Detailed text transcripts for TV channel - CNN - 20170506:06:17:00

stuff poison? >> rene:yeah. >> anthony: have you ever eaten something that -- >> rene: oh yeah. on the spot diarrhea. >> anthony: really? the dark side of foraging. >> rene: two fish heads. >> kitchen staff: yes chef. >> anthony: growing your own food, finding your own food, that was life in macedonia. but for a lot of people right now it is an affectation. >> rene: the worst moments, the worst meals are when people are just following a sort of culinary trend. and they will see, oh, there's an edible, but it tastes like --. but it'sdible and 's foraged, therere i'll put it on the menu. the fish no matter what.go on >> anthony: oh wow. >> noma cook: grilled pike heads with the beach herbs you foraged yesterday. >> anthony: oh! >> alessandro: wow. >> anthony: then you just pick off every little bit. but i think even at its most ludicrous manifestation, surely it is a positive thing that people are actually starting to look around and see where -- grows. >> rene: it still is good,

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