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that we tried to shield from this volatility through the 20, 22 years, thanks to fixed price contracts we had stipulated in 2020 and 21, we typically sell for two years and we try to stick to our commitment with them, shielding them from this great crisis. why this is important, it's because, you know, our business is all about customers. we exist because of their demand and their needs for energy. and if we break the implicit back that links them with us, that's going to be a damage that is much worse than a hit on the economic results of a year or another. so we know gas prices have been at record highs, oil at near—record highs since the russian invasion. and it's left millions of households and businesses around the world just struggling to pay their energy bills without government help. so, francesco, what's it
>> felicity, >> nice to meet you. >> when angelo acquired this place 30 years ago his mission was to create an authentic osteria, accessible to everyone. you can have lunch here every day for less than $11, hang out in the afternoon, but in the evening this becomes a hotspot, celebrating the region's finest foods and entertainment. >> oh my god, that looks delicious. we were joined by angelo's nephew, francesco... >> this is nice. >> yeah....and our mutual friend, the actress lella costa. >> oh god it looks amazing. >> my god. >> oh beautiful.
actually part of puglia, and the two regions have been long tied through a shared history and culinary heritage. take a stroll and you'll see the usual stuff. people going about their business, maybe even treating themselves to pastry. may i recommend the tette delle monarche, or nun's breasts. they're a local specialty. it's a long story. >> hi, stanley. >> francesco. >> nice to meet you. >> nice to meet you too. >> none of this seems remarkable, perhaps, but it wasn't always like this, as local historian francesco foschino well knows. >> and this is your city? >> yes, this is my city. >> i was born here, my grandparents, my great-grandparents, and so on. >> really? >> yes. >> i have a surprise for you. >> really? >> yes. all right. >> it's just around the corner.
through a shared history and culinary heritage. take a stroll and you'll see the usual stuff. people going about their business, maybe even treating themselves to pastry. may i recommend the tette delle monarche, or nun's breasts. they're a local specialty. it's a long story. >> hi, stanley. >> francesco. >> nice to meet you. >> nice to meet you too. >> none of this seems remarkable, perhaps, but it wasn't always like this, as local historian francesco foschino well knows. >> and this is your city? >> yes, this is my city. >> i was born here, my grandparents, my great-grandparents, and so on. >> really? >> yes. >> i have a surprise for you. >> really? >> yes. all right. >> it's just around the corner. >> all right. >> a few steps from the relative modernity of the town square, we are transported back in time. >> that's matera old city. >> that's incredible. i've never seen an italian city like this. >> no, it's quite unique.
>> exactly. >> to build the church. amazing. >> poor sanitation and poverty meant disease was rampant. but little was done about it until the 1950s, when matera became a valuable tool in securing post-war funding for southern italy through america's marshall plan. all of a sudden, it was in italy's interests not just to pay attention, but to play up matera's desperate conditions. >> it became so infamous that it was nicknamed the shame of italy. can you believe that? such a beauty. >> no, it's incredible. >> the label served its purpose. money was secured, modern homes built, and the caves abandoned. but now a new generation has emerged. people like francesco and more recently chef vitantonio lombardo, who has turned an abandoned cave into a restaurant that celebrates matera's complicated history. >> good morning. >> good morning. >> welcome. >> customers here enjoy dishes
>> poor sanitation and poverty meant disease was rampant. but little was done about it until the 1950s, when matera became a valuable tool in securing post-war funding for southern italy through america's marshall plan. all of a sudden, it was in italy's interests not just to pay attention, but to play up matera's desperate conditions. >> it became so infamous that it was nicknamed the shame of italy. can you believe that? such a beauty. >> no, it's incredible. >> the label served its purpose. money was secured, modern homes built, and the caves abandoned. but now a new generation has emerged. people like francesco and more recently chef vitantonio lombardo, who has turned an abandoned cave into a restaurant that celebrates matera's complicated history. >> good morning. >> good morning. >> welcome. >> customers here enjoy dishes with inventive names like, i dropped an egg in the garden,
local herbs and the shells of the day's catch. >> let's go. >> let's go. >> in honor of all the gifts from visitors past and present, its only right and proper to celebrate cagliari within sight of the old phoenician ruins of nora. >> one fregola, with mixed seafood. >> how beautiful. >> i'll sit with you. >> oh, you're going to eat with us, perfect. >> yeah, please. >> perfect. >> buon appetite. >> i'm very excited. oh no, that's great. it's so delicate. >> is it good? >> yes. yes. >> fantastico. >> and i like the fact that every little piece is slightly different. >> yeah. they are like little pearls aren't they? >> yeah they are. it's all nubbly. >> it is nubbly. >> francesco has taken an ingredient once foreign to these shores and transformed it into
>> in honor of all the gifts from visitors past and present, its only right and proper to celebrate cagliari within sight of the old phoenician ruins of nora. >> one fregola, with mixed seafood. >> how beautiful. >> i'll sit with you. >> oh, you're going to eat with us, perfect. >> yeah, please. >> perfect. >> buon appetite. >> i'm very excited. oh no, that's great. it's so delicate. >> is it good? >> yes. yes. >> fantastico. >> and i like the fact that every little piece is slightly different. >> yeah. they are like little pearls aren't they? >> yeah they are. it's all nubbly. >> it is nubbly. >> francesco has taken an ingredient once foreign to these shores and transformed it into something uniquely sardinian. >> cheers. >> cheers. thanks.
>> though today the tropea onion is beginning to be produced commercially, there are still a few farmers left like francesco and onofrio who harvest their
is beginning to be produced commercially, there are still a few farmers left like francesco and onofrio who harvest their onions by hand using only traditional irrigation methods .