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Stanley Tucci Searching for Italy

a little portly. meanwhile, matteo is making a walnut sauce. >> taste. >> oh, wow. >> walnut. >> walnut. >> marjoram, olive oil, and there's rock salt. >> and that's it? >> that's it. >> beautiful. >> at a table on the terrace, it's time to ask one of italy's greatest chefs why ligurian seafood is appropriate for our times. >> wow .

Taste , Walnut-sauce , Portly , Matteo-precis , Walnut , Table , Beautiful , Terrace , Marjoram , Olive-oil , Rock-salt , One

Stanley Tucci Searching for Italy

>> 25-year-old matteo precis is carlo's head chef. >> okay, let's go.

Matteo-precis , 25 , Carlo-crapo , Head-chef , Let-s-go ,

Stanley Tucci Searching for Italy

when you boil -- >> yeah. >> you mix -- >> the blender. >> the blender. and then you have a dip. >> that's what you end up with? >> yeah. >> sensa formaggio. >> yes, without oil, just a little bit. yeah. now, matteo, the pasta. in italian, we call ravioli. in liguria, it's panzotti. >> panzotti. >> panzotti. it's the real typical ravioli in liguria, very simple because we have only herbs and pasta. >> and then move the ravioli. >> don't laugh at me. >> in the local dialect, panzotti means belly, because loaded with prebugin, they look

Yes , Oil , Blender , Dip , Just-a-little-bit , Sensa-formaggio , Liguria , Genovese , Ravioli , Matteo-precis , Italian-riviera , Panzotti

Stanley Tucci Searching for Italy

>> in the local dialect, panzotti means belly, because loaded with prebugin, they look a little portly. meanwhile, matteo is making a walnut sauce. >> taste. >> oh wow. >> walnut. >> walnut. >> marjoram, olive oil, and there's rock salt. >> and that's it? >> that's it. >> beautiful. >> at a table on the terrace, it's time to ask one of italy's greatest chefs why ligurian food is appropriate for our times.

Dialect , Prebugin , Matteo-precis , Walnut-sauce , Portly , Belly , Panzotti , Taste , Marjoram , Olive-oil , Rock-salt , Walnut

Stanley Tucci Searching for Italy

iva and her husband alberto are both in their 80s. >> 83. >> 83? >> 25-year-old matteo precis is carlo's head chef. >> okay, let's go. >> this is the rucola, the wild rucola, the real one. >> that's my favorite, actually, yeah. it's delicious .

Alberto , Husband , Iva , 83 , 80 , Carlo-crapo , Head-chef , Matteo-precis , Let-s-go , 25 , One , Rucola

Stanley Tucci Searching for Italy

>> what does it mean, prebugin? that's the dialect, right? >> yeah. it is a dialect. when you boil -- >> yeah. >> you mix -- >> the blender. >> the blender. and then you have a dip. >> that's what you end up with? >> yeah. >> sensa formaggio. >> yes, without oil, just a little bit. yeah. now, matteo, the pasta. in italian, we call ravioli. in liguria, it's panzotti. >> panzotti. >> panzotti. it's the real typical ravioli in liguria, very simple because we have only herbs and pasta. >> and then move the ravioli. >> don't laugh at me.

Dialect , Prebugin , Blender , Dip , Genovese , Oil , Yes , Matteo-precis , Just-a-little-bit , Sensa-formaggio , Liguria , Herbs