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Stanley Tucci Searching for Italy

>> warm, just baked. >> mmm. it makes you feel like you're a child. >> mamma mia. >> e una bomba. e una bomba, it's a bomb! i've 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 cooking outside. >> massimo: the ricotta we had this morning is going in there. >> stanley: a pizza oven? >> massimo: a wood-burning pizza oven and we have aggressive cooking to give it this crunchiness on top. with ingredients this good, simplicity is key.

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Stanley Tucci Searching for Italy

this is unique. >> 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-romagna's 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! the smelling is unbelievable. the smell is unbelievable. >> oh my god !

Massimo , Cows , Production , Milk , River-po , Valley , King , Emilia-romagna , Bianca-modenese-breed , Oh-my-god , Three , Region

Stanley Tucci Searching for Italy

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 flat breads cook in these traditional circular flints at the oven door. >> massimo: then we're gonna add a little bit of vinegar some honey that we produce here in maria luigia >> jessica:...and a little bit of fire and that's it. you trained with massimo. did you speak italian before? >> no, i learned it here. >> wow! >> in the kitchen. >> that's 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 elder flower vinegar? look how crusty and beautiful it is. jesus, look at that. almost ready to taste it. oh with the balsamic. >> stanley: oh come on. >> massimo: this is like the crunchy part of the lasagne. it's exactly the same. >> stanley: that everybody fights over. >> massimo: yeah. that's beautiful, beautiful. mmm, oh my god!

Massimo , Roasting , Local-wood , Vinegar , Jessica , Casa-maria-luigia , Bit , Honey , Fire , Flints , Flat-breads , Oven-door

Stanley Tucci Searching for Italy

[massimo laughing] it's so good. you can't stop eating this kind of stuff. >> massimo: it's almost a dessert. >> stanley: the vinegar with the honey... oh wow! wow! that's delicious. you forget that you're making a television show and you're like, "what's that guy doing here?" stanly tucci is brought to you by expedia. and get sought-after recipes from all over italy. "i wish i'd bought an even thinner tv, found a lighter light beer, or had an even smarter smartphone." do you think any of us will look back on our lives and regret the things we didn't buy?

Massimo , Kind , Eating , Stuff , Vinegar , Stanley-tucci , Dessert , Guy , Honey , Television-show , Stanly-tucci , Recipes

Stanley Tucci Searching for Italy

it's called tosone. taste it, it's unbelievable. it's so good. it's like... it's like mozzarella, no? the back taste of mozzarella but less intense. it's 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 massimo's iconic dishes is five ages of parmigiano which, as the name suggests, is a love letter to this cheese. >> in my mind, there was this idea of expressing with one ingredient the slowly aging process in emilia-romagna. actually, the ingredients were two, parmigiano-reggiano and

Oh-my-god , Mozzarella , Taste-it , Back-taste , Tosone , Milk , Cows , Demand , Udders , 1960 , Five-hundred-and-fifty , One

Govt wants makers of Massimo bread to explain price increases

PETALING JAYA: Bakery company The Italian Baker Sdn Bhd, which owns the Massimo brand, will be called up to explain its decision to increase the price of its breads to the Domestic Trade and Consumer Affairs Ministry.

Italy , Petaling , Malaysia-general- , Malaysia , Italian , Berita-harian , Baker-sdn-bhd , Datuk-rosol-wahid , Consumer-affairs-ministry , Italian-baker-sdn-bhd , Domestic-trade , Consumer-affairs

Prices of Massimo products set to go up from Monday (Jan 3)

PETALING JAYA: Bakery company Massimo Bread has revised the prices of most of its products on Saturday (Jan 1), a month after Gardenia Bakeries increased the price of its products.

Italy , Petaling , Malaysia-general- , Malaysia , Italian , Baker-sdn-bhd , Consumer-affairs-ministry , Massimo-bread , Gardenia-bakeries , Italian-baker-sdn-bhd , White-sandwich , Wheat-germ

Stanley Tucci Searching for Italy-20211125-23:05:00

that's too much. wow, f...! i mean, yes. gino's 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 morning. it's called tosone. taste it, it's unbelievable. it's so good.

Wow , F- , Milk , Massimo-bottura , Yes , Cheeses , Gino , Vats , Baths , 19 , 5 , Ingredients

Stanley Tucci Searching for Italy-20211125-23:04:00

this is unique. >> 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-romagna's 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 smell is unbelievable. >> the smell is unbelievable. >> oh my god! >> massimo: ladies, ladies .

Massimo , Cows , Production , Emilia-romagna , Milk , River-po , Valley , King , Bianca-modenese-breed , Three , Oh-my-god , Cheese

Stanley Tucci Searching for Italy-20211125-23:02:00

life. >> massimo: slow, slowly, slowly arrive at the point of excellence. and because they've waited... >> man: 25 years old. whoa! it really is good. so good! oh my god! i don't have to. so good! it's 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 don't 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 sea and the apennine mountains. it's a lush land of fertile river valleys stuffed with livestock and billowing soft

Massimo , Oh-my-god , The-good-life , Man , Point , Excellence , I-dont-have-to , 25 , Music , Things , Earth , One