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'Mandela coin' spin fails poacher's son

With a judge not buying the story that the son of a convicted perlemoen poacher was able to buy a house in cash through the sale of a Mandela coin, Morne Blignault Jnr may have to kiss his family home goodbye.

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Stanley Tucci Searching for Italy

to make for his school lunches. >> so when i used to get in a class, i was bullied with the sounds of cow, like moo. >> they bullied you? >> yeah. >> so has that changed now the way people view cheesemakers? you're like a hero now. >> luckily, things have changed. >> yeah, yeah, yeah. >> we put the burrata on top of the focaccia like this. >> that's it. thank you. that's delicious. that's so good. >> listening to vito's stories, it makes perfect sense that for him, both profession and family are inextricably linked. >> we call her baby burrata when she born. >> and who knows, thanks to vito's drive to revitalize the family business, their daughter chiara might just represent the

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Stanley Tucci Searching for Italy

and if you follow your nose, chances are you'll stumble across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. >> how's it going? >> everything is fine. let's eat a bit of meat today. >> just a little. >> opened by vito's grandfather in 1927, this fornello isn't your average butcher shop, but we'll get into that in a minute. >> what do you want to try? >> i want to try everything. but tell me what they are. >> some pugliese rib-eye. >> wow. >> pork panchette. >> yes. >> cisternino's fornelli grew from the ancient tradition of communal feasting at village fairs. so keeping that tradition alive, the modern fornelli don't just

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Stanley Tucci Searching for Italy

how enthusiastic they were. he returned to his family's casa ficcio, eager not just to continue the family tradition, but to do something no one in this region had ever done before, create a puglian blue cheese. >> as you know, puglia is most famous for burrata, so today i want to show you what i did 15 years ago. this was my first blue cheese i did in puglia. >> vito's created 66 different types of blue. pretty impressive when you consider how hard they are to make. typically, mold is injected into a cow's milk base, which is left to age in mountain caves for up to six months. >> right now, wherever you go, you find gorgonzola. it's an amazing cheese, but i want to do my own cheese. so we break it. this one is a goat blue cheese, one of the stronger taste cheese that we have. and this is the art of the burrata. it's a burrata cream. >> so then this is a cow's milk. >> this is cow's milk, but the

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Stanley Tucci Searching for Italy

base is goat milk. yeah. so we break like this. what made you think to do this? >> i live in california for a while. >> oh, you did? >> yeah, in pasadena. >> oh, in pasadena. and i love surfing. so, you know, the blue of the ocean, so i want to do blue cheese. >> while vito's brothers were open-minded about creating new cheeses, a puglian blue was a step too far for the family. >> what did you think? >> i thought, he is crazy. what is he doing? >> my father shouted, it's too salty. >> my father said to tell him, don't let him do that. >> then he improved a lot over time. >> yes, yes. >> eventually, with the help of his family's constructive criticism, vito perfected the recipe and a spoonful of blue was born. >> so these are taralli. >> yes. >> made by my mom.

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Stanley Tucci Searching for Italy

right? >> yeah, five of us. and we work all year, all together. >> how is that? >> it's amazing. >> is it? >> yeah. >> sometimes a little hard? >> yeah. you know, we fight every day, but at the same time, we love each other. >> and your grandfather started -- >> yeah, angelo antonio, my grandfather bought this place. but before him, his father start in a farm in altamura with nothing, with two, three cows, and he start to make mozzarella, scamorza, caciocavallo. >> four generations of diceccas have continued to make these iconic southern italian cheeses. >> follow me, please, stanley. >> i will. i will. >> but bucking convention, vito chose not to join the family business, escaping puglia to travel the world instead. when he told people he was a cheese maker, he was surprised

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Stanley Tucci Searching for Italy

>> yeah. >> so we dip the taralli inside the blue cheese. >> that's really incredible. >> yeah. >> the mixture of the two, you have the sharpness of the blue, but then it's softened by the burrata. >> yeah. >> that's incredible. you're smart, aren't you? >> others might be content to stop there, but vito's continually improving on his creations and experimenting with new ideas. and where better to put his theories to the ultimate taste test than a cheese bar, which he opened with his fiancee, roberta, in the middle of the mercadante forest just outside altamura. >> i've never heard of a cheese bar before. i like this. >> this is the only one in the world. >> here customers enjoy the full selection of vito's invented cheeses, but he's never forgotten how he started out on this unconventional journey. one item on the menu is focaccia barese, which vito's mother used

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Stanley Tucci Searching for Italy

across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. >> how's it going? >> everything is fine. let's eat a bit of meat today. >> just a little. >> opened by vito's grandfather in 1927, this fornello isn't your average butcher shop, but we'll get into that in a minute. >> what do you want to try? >> i want to try everything. but tell me what they are. >> some pugliese rib-eye. >> wow. >> pork panchette. >> yes. >> cisternino's fornelli grew from the ancient tradition of communal feasting at village fairs. so keeping that tradition alive, the modern fornelli don't just sell the meat, they cook it for you on the spot. >> bombette, the meat famous and renowned. >> bombette. >> bombette means little bomb, a reference to the explosion of flavor that comes from cooking the tastiest strips of fatty

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Stanley Tucci Searching for Italy

>> that's really incredible. >> yeah. >> the mixture of the two, you have the sharpness of the blue, but then it's softened by the burrata. >> yeah. >> that's incredible. you're smart, aren't you? >> others might be content to stop there, but vito's continually improving on his creations and experimenting with new ideas. and where better to put his theories to the ultimate taste test than a cheese bar, which he opened with his fiancee, roberta, in the middle of the mercadante forest just outside altamura. >> i've never heard of a cheese bar before. i like this. >> this is the only one in the world. >> here customers enjoy the full selection of vito's invented cheeses, but he's never forgotten how he started out on this unconventional journey. one item on the menu is focaccia barese, which vito's mother used to make for his school lunches.

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Stanley Tucci Searching for Italy

>> nice to meet you. this is my sister, victoria. >> nice to meet you. pleasure. and there are more, right? >> yeah, five of us. and we work all year, all together. >> how is that? >> it's amazing. >> is it? >> yeah. >> sometimes a little hard? >> yeah. you know, we fight every day, but at the same time, we love each other. >> and your grandfather started -- >> yeah, angelo antonio, my grandfather bought this place. but before him, his father start in a farm in altamura with nothing, with two, three cows, and he start to make mozzarella, scamorza, caciocavallo. >> four generations of diceccas have continued to make these iconic southern italian cheeses. >> follow me, please, stanley. >> i will. i will. >> but bucking convention, vito chose not to join the family business, escaping puglia to travel the world instead. when he told people he was a cheese maker, he was surprised how enthusiastic they were. he returned to his family's casa ficcio, eager not just to

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