1 00:00:07,659 --> 00:00:09,531 - This is a really nice boat. 2 00:00:09,574 --> 00:00:12,447 [energetic jazz music] 3 00:00:12,490 --> 00:00:14,144 ♪ 4 00:00:14,188 --> 00:00:16,059 It's the fifth century. 5 00:00:16,103 --> 00:00:19,410 You're an urban planner pitching an idea. 6 00:00:19,454 --> 00:00:23,545 A city in the sea, you say, built on stilts, 7 00:00:23,588 --> 00:00:25,895 canals instead of streets. 8 00:00:25,938 --> 00:00:28,637 You can only get there by boat. 9 00:00:28,680 --> 00:00:31,901 And incredibly, they built it. 10 00:00:31,944 --> 00:00:33,685 Over a millennium or two, 11 00:00:33,729 --> 00:00:37,167 Venice becomes the center of a world trading empire-- 12 00:00:37,211 --> 00:00:41,954 silks, spices, ideas, and money, lots of it. 13 00:00:43,217 --> 00:00:46,089 The Venetians live between earth and water. 14 00:00:46,133 --> 00:00:51,138 It shaped their character-- salty, wise, and ingenious. 15 00:00:51,181 --> 00:00:53,183 I've never seen anyone do that before. 16 00:00:53,227 --> 00:00:55,098 - [chuckles] 17 00:00:55,142 --> 00:00:56,969 I'm Stanley Tucci. 18 00:00:57,013 --> 00:00:59,233 I'm Italian on both sides, and I'm traveling across Italy 19 00:00:59,276 --> 00:01:00,625 to discover how the food 20 00:01:00,669 --> 00:01:03,324 in each of this country's 20 regions 21 00:01:03,367 --> 00:01:06,109 is as unique as the people and their past. 22 00:01:06,153 --> 00:01:07,545 May I? Thank you. 23 00:01:07,589 --> 00:01:08,590 How are you? 24 00:01:08,633 --> 00:01:09,852 - Good. - Good. 25 00:01:09,895 --> 00:01:11,288 Surrounded by wetlands... 26 00:01:11,332 --> 00:01:12,637 [gunshots] 27 00:01:12,681 --> 00:01:14,770 These people are hunters... 28 00:01:14,813 --> 00:01:15,771 You're a great shot. 29 00:01:15,814 --> 00:01:17,686 And gatherers. 30 00:01:17,729 --> 00:01:18,817 It's perfectly balanced. 31 00:01:18,861 --> 00:01:20,993 Wow. Wow! 32 00:01:21,037 --> 00:01:23,779 The sea brought the outside world to the Venetians 33 00:01:23,822 --> 00:01:25,476 and fed their appetites. 34 00:01:25,520 --> 00:01:26,695 Mmm! 35 00:01:26,738 --> 00:01:29,437 So many different cultures right in a bowl. 36 00:01:29,480 --> 00:01:36,400 ♪ 37 00:01:39,229 --> 00:01:42,145 [energetic orchestral music] 38 00:01:42,189 --> 00:01:44,365 ♪ 39 00:01:44,408 --> 00:01:46,410 Venice is the capital of the Veneto region. 40 00:01:46,454 --> 00:01:49,457 It's flat, fertile, and damp-- 41 00:01:49,500 --> 00:01:51,676 sheltered in the west by the Dolomites 42 00:01:51,720 --> 00:01:54,897 and in the east warmed by the Adriatic Sea. 43 00:01:54,940 --> 00:01:56,681 ♪ 44 00:01:56,725 --> 00:02:01,338 117 islands sit in this salty bay, the lagoon. 45 00:02:01,382 --> 00:02:03,297 Venice is the largest. 46 00:02:03,340 --> 00:02:05,037 No food is grown here. 47 00:02:05,081 --> 00:02:07,214 It all comes in from the outside. 48 00:02:09,651 --> 00:02:11,479 I want to eat what Venetians eat 49 00:02:11,522 --> 00:02:14,482 in the places they go to eat it in. 50 00:02:14,525 --> 00:02:16,527 A friend from here says I can do it 51 00:02:16,571 --> 00:02:18,964 just two minutes from the Rialto Bridge. 52 00:02:19,008 --> 00:02:20,705 Let's go. 53 00:02:20,749 --> 00:02:25,275 My target is a wine bar, open for breakfast. 54 00:02:25,319 --> 00:02:28,409 Okay, first, north down the Riva del Vin, 55 00:02:28,452 --> 00:02:30,367 once full of wine warehouses-- 56 00:02:30,411 --> 00:02:32,891 great priorities, the Venetians. 57 00:02:32,935 --> 00:02:36,025 Take a right, and you're in a maze of alleyways. 58 00:02:36,068 --> 00:02:38,201 ♪ 59 00:02:38,245 --> 00:02:39,855 It'd be easy to lose the way, 60 00:02:39,898 --> 00:02:42,684 but the Rialto area is the fish market district. 61 00:02:42,727 --> 00:02:44,947 You just have to follow your nose. 62 00:02:44,990 --> 00:02:47,210 ♪ 63 00:02:47,254 --> 00:02:48,690 I could be hallucinating, 64 00:02:48,733 --> 00:02:51,214 but would my mouth be watering? 65 00:02:51,258 --> 00:02:54,565 ♪ 66 00:02:54,609 --> 00:02:57,133 - Hey. 67 00:02:57,177 --> 00:02:59,135 - Buongiorno. 68 00:02:59,179 --> 00:03:02,007 I found it. 69 00:03:02,051 --> 00:03:04,575 It was 2 hours and 45 minutes. 70 00:03:04,619 --> 00:03:05,968 - [grunts] 71 00:03:06,011 --> 00:03:07,187 ♪ 72 00:03:07,230 --> 00:03:08,405 Buongiorno. 73 00:03:08,449 --> 00:03:11,321 [all speaking Italian] 74 00:03:20,461 --> 00:03:22,289 [chuckles] 75 00:03:22,332 --> 00:03:25,248 All'Arco is abacaro, a neighborhood watering hole. 76 00:03:25,292 --> 00:03:27,424 This one is run by Matteo Pinto 77 00:03:27,468 --> 00:03:29,252 and has been in the family forever. 78 00:03:31,907 --> 00:03:37,217 And these are cicchetti, a traditional Venetian snack. 79 00:03:41,917 --> 00:03:43,397 It's only 8:30, 80 00:03:43,440 --> 00:03:46,356 but a Venetian breakfast is eaten standing up, 81 00:03:46,400 --> 00:03:48,184 washed down with a glass of wine 82 00:03:48,228 --> 00:03:50,708 known as anombra, or shadow. 83 00:03:50,752 --> 00:03:52,536 [upbeat music] 84 00:03:55,191 --> 00:03:56,366 Ah. 85 00:03:58,412 --> 00:04:00,283 Si. 86 00:04:00,327 --> 00:04:03,330 This is fast food lagoon-style. 87 00:04:03,373 --> 00:04:05,767 The wordcicchetti means "a nothing." 88 00:04:05,810 --> 00:04:09,161 Ironic, because it's really something. 89 00:04:12,687 --> 00:04:13,601 Yeah? 90 00:04:16,430 --> 00:04:19,302 Oh, my God. 91 00:04:20,738 --> 00:04:22,479 I love it. 92 00:04:22,523 --> 00:04:24,699 I'm coming over here so I can see it. 93 00:04:24,742 --> 00:04:28,833 Look--look at that. Oh, my God. 94 00:04:31,662 --> 00:04:34,491 [crunches] 95 00:04:37,973 --> 00:04:39,540 Okay. 96 00:04:39,583 --> 00:04:43,805 You got some--oh, my God. That is so good. 97 00:04:43,848 --> 00:04:46,373 The combination of flavors is incredible. 98 00:04:46,416 --> 00:04:49,593 You have orange, truffle, dill, radicchio. 99 00:04:49,637 --> 00:04:51,769 You have-- Come? - Stracciatella. 100 00:04:51,813 --> 00:04:55,207 - Stracciatella, which is-- it's cheese, 101 00:04:55,251 --> 00:04:57,558 and you have that incredible cross 102 00:04:57,601 --> 00:05:00,735 between a scampi and a langoustine. 103 00:05:02,476 --> 00:05:05,479 [crunches] 104 00:05:09,396 --> 00:05:11,398 - You tasting? It's good? - It is so good! 105 00:05:11,441 --> 00:05:13,748 - Mission completed. - That's incredible. 106 00:05:18,927 --> 00:05:21,364 [laughs] 107 00:05:21,408 --> 00:05:23,453 The Venetians invented cicchetti, 108 00:05:23,497 --> 00:05:26,413 perhaps because merchants could eat them standing up 109 00:05:26,456 --> 00:05:28,284 and haggle over a glass of wine. 110 00:05:28,328 --> 00:05:30,155 If we want to talk about a Michelin star, 111 00:05:30,199 --> 00:05:32,549 this should have a Michelin star. 112 00:05:34,725 --> 00:05:36,292 [both laugh] 113 00:05:36,336 --> 00:05:38,381 ♪ 114 00:05:38,425 --> 00:05:39,904 There's a local saying-- 115 00:05:39,948 --> 00:05:41,776 "If you want to know the best place to eat, 116 00:05:41,819 --> 00:05:43,168 ask a gondolier." 117 00:05:43,212 --> 00:05:45,562 Luckily, there are around 400 of them. 118 00:05:45,606 --> 00:05:49,436 This is Tobia Patias. 119 00:05:49,479 --> 00:05:52,395 He's invited me to lunch at a popular boatman's hangout 120 00:05:52,439 --> 00:05:54,615 just off the Grand Canal. 121 00:05:54,658 --> 00:05:58,706 Ai 4 Feri Storti is cicchetti heaven, he says, 122 00:05:58,749 --> 00:06:01,404 though gondola parking is limited. 123 00:06:01,448 --> 00:06:04,625 So cheers. - Cheers. 124 00:06:04,668 --> 00:06:07,105 - Oh, my God. [both chuckle] 125 00:06:07,149 --> 00:06:08,890 Grazie. 126 00:06:08,933 --> 00:06:10,457 ♪ 127 00:06:10,500 --> 00:06:12,502 - How about that? 128 00:06:14,330 --> 00:06:17,202 More or less. [both chuckle] 129 00:06:17,246 --> 00:06:18,421 - That is dried tomato. 130 00:06:30,694 --> 00:06:32,740 - [chuckles] 131 00:06:32,783 --> 00:06:34,524 [both laugh] 132 00:06:34,568 --> 00:06:36,091 - I'll try it. Okay. 133 00:06:36,134 --> 00:06:40,617 ♪ 134 00:06:40,661 --> 00:06:43,968 Mmm. That's really good. 135 00:06:44,012 --> 00:06:46,318 - Grazie. [chuckles] 136 00:06:46,362 --> 00:06:50,975 - So gondoliers are eating cicchetti 137 00:06:51,019 --> 00:06:52,020 sort of throughout the day. 138 00:06:52,063 --> 00:06:53,195 It just keeps you... 139 00:06:53,238 --> 00:06:55,023 - In shape. [both chuckle] 140 00:06:55,066 --> 00:06:57,547 Rounded shape. 141 00:06:59,114 --> 00:07:00,637 - Sarde in saor. 142 00:07:00,681 --> 00:07:02,726 That's one of the most typical cicchetti 143 00:07:02,770 --> 00:07:05,599 and dishes that we have in Venice 144 00:07:05,642 --> 00:07:08,906 and comes from our great-grandparents. 145 00:07:08,950 --> 00:07:10,908 They were using this as food 146 00:07:10,952 --> 00:07:13,607 when they were going out for fishing in the lagoon 147 00:07:13,650 --> 00:07:15,478 and were staying out 10, 15 days 148 00:07:15,522 --> 00:07:17,088 before they were going back home. 149 00:07:17,132 --> 00:07:19,395 - Oh, really? - Yeah. 150 00:07:21,528 --> 00:07:22,659 - Right. 151 00:07:24,618 --> 00:07:27,055 - And I really do love it. 152 00:07:27,098 --> 00:07:29,536 This simple dish is a Venetian classic. 153 00:07:29,579 --> 00:07:34,018 Another is baccala mantecato, the king of cicchetti. 154 00:07:34,062 --> 00:07:35,629 It's made with a different fish 155 00:07:35,672 --> 00:07:38,588 from a cold ocean far away. 156 00:07:38,632 --> 00:07:41,548 Preserved by breezes on the Norwegian coast, 157 00:07:41,591 --> 00:07:44,115 these cod are destined for Venice. 158 00:07:44,159 --> 00:07:46,509 The trade started in 1432 159 00:07:46,553 --> 00:07:48,685 when a shipwrecked Venetian merchant 160 00:07:48,729 --> 00:07:50,731 went home with a gift of dried fish 161 00:07:50,774 --> 00:07:53,081 and instructions on what to do with it. 162 00:07:53,124 --> 00:07:56,519 ♪ 163 00:07:56,563 --> 00:08:00,784 I'll try the baccala mantecato. Si. 164 00:08:00,828 --> 00:08:04,396 The fish is whipped with a little sunflower oil, 165 00:08:04,440 --> 00:08:07,530 its creaminess coming from the cod's own gelatin. 166 00:08:07,574 --> 00:08:09,793 It's available everywhere in the city-- 167 00:08:09,837 --> 00:08:13,318 a snack that is to Venice what pizza is to Naples. 168 00:08:13,362 --> 00:08:14,363 It's really good. 169 00:08:14,406 --> 00:08:16,104 And if you come to Venice, 170 00:08:16,147 --> 00:08:18,454 you could just sort of eat like this throughout the entire day. 171 00:08:18,498 --> 00:08:19,760 You don't even have to go to a restaurant, 172 00:08:19,803 --> 00:08:21,675 but you should go to a restaurant. 173 00:08:21,718 --> 00:08:23,938 But if you don't want to, you can do this. 174 00:08:23,981 --> 00:08:25,722 ♪ 175 00:08:25,766 --> 00:08:28,769 I'm giving you that permission. 176 00:08:28,812 --> 00:08:31,380 And I have something stuck in my mouth. 177 00:08:36,254 --> 00:08:38,169 [upbeat music] 178 00:08:38,213 --> 00:08:41,608 - At first light, Venice is already up and working. 179 00:08:41,651 --> 00:08:44,785 Around 50,000 people live in the old city, 180 00:08:44,828 --> 00:08:47,004 and they all want to eat something fresh. 181 00:08:47,048 --> 00:08:48,963 Some of it comes from far away, 182 00:08:49,006 --> 00:08:51,792 but a great deal of it comes from the lagoon. 183 00:08:51,835 --> 00:08:53,489 It's their pantry. 184 00:08:53,533 --> 00:08:55,578 ♪ 185 00:08:55,622 --> 00:08:58,755 [bell tolling] 186 00:08:58,799 --> 00:09:03,194 I'm meeting my old friend, Chef Gianni Scappin. 187 00:09:03,238 --> 00:09:04,935 Gianni. Oh, my God. 188 00:09:04,979 --> 00:09:06,110 - Stanley. 189 00:09:06,154 --> 00:09:07,372 - Everything okay? - Yes. 190 00:09:07,416 --> 00:09:08,722 - Good. - How about you? 191 00:09:08,765 --> 00:09:10,114 - Let's go. We'll go to the boat. 192 00:09:10,158 --> 00:09:11,899 We met many years ago 193 00:09:11,942 --> 00:09:14,379 when he was the food advisor on a movie I made 194 00:09:14,423 --> 00:09:15,337 called "Big Night." 195 00:09:15,380 --> 00:09:17,426 Ciao. 196 00:09:17,469 --> 00:09:19,123 Do I give this to you? Okay. 197 00:09:19,167 --> 00:09:20,603 All right. Grazie. 198 00:09:20,647 --> 00:09:22,605 All right. Let's go! 199 00:09:22,649 --> 00:09:24,607 Veneto born and raised, 200 00:09:24,651 --> 00:09:27,697 Gianni is going to cook a Venetian classic with me-- 201 00:09:27,741 --> 00:09:30,700 risotto al nero di seppia. 202 00:09:32,354 --> 00:09:34,486 Yes? 203 00:09:34,530 --> 00:09:36,271 No. I think it's good. 204 00:09:36,314 --> 00:09:38,752 The ingredients are just a boat ride away 205 00:09:38,795 --> 00:09:40,797 across the Grand Canal. 206 00:09:43,321 --> 00:09:44,627 I don't understand it. 207 00:09:44,671 --> 00:09:47,282 I literally don't understand it. 208 00:09:47,325 --> 00:09:48,892 No. Insane. 209 00:09:51,242 --> 00:09:53,549 ♪ 210 00:09:53,593 --> 00:09:55,812 Have you been to this market before? 211 00:09:55,856 --> 00:09:58,598 - Yes. It is very old market. - Yes. 212 00:09:58,641 --> 00:09:59,990 That's an understatement. 213 00:10:00,034 --> 00:10:02,602 The Rialto Fish Market has been here 214 00:10:02,645 --> 00:10:04,995 for 1,000 years. 215 00:10:05,039 --> 00:10:07,432 Here, you're rubbing shoulders with home cooks 216 00:10:07,476 --> 00:10:09,521 and restauranteurs. 217 00:10:09,565 --> 00:10:11,567 Oh, my God. Look at that. 218 00:10:11,611 --> 00:10:12,786 - Still alive, yeah? 219 00:10:15,484 --> 00:10:16,746 - Si. - Si, si. 220 00:10:16,790 --> 00:10:17,965 ♪ 221 00:10:18,008 --> 00:10:19,488 - And wait. What are these? 222 00:10:19,531 --> 00:10:21,055 - It's like a tiny, tiny shrimp, 223 00:10:21,098 --> 00:10:23,274 and they are so tiny that you don't clean anything. 224 00:10:23,318 --> 00:10:24,580 - You don't have to clean 'em. 225 00:10:24,624 --> 00:10:26,626 Yeah, you just eat the whole thing. 226 00:10:26,669 --> 00:10:29,890 Okay, so that's cuttlefish. - Cuttlefish. 227 00:10:29,933 --> 00:10:31,631 - And that's what we're here for. 228 00:10:31,674 --> 00:10:34,677 Cuttlefish is a cousin of the squid and the octopus. 229 00:10:34,721 --> 00:10:36,461 This is squid. - Squid. 230 00:10:36,505 --> 00:10:38,028 - But this also has ink. 231 00:10:38,072 --> 00:10:40,901 - It does, and some people confuse the-- 232 00:10:40,944 --> 00:10:42,467 you know, risotto nero di seppia-- 233 00:10:42,511 --> 00:10:44,861 they use squid because they cannot find the cuttlefish, 234 00:10:44,905 --> 00:10:46,863 but a Venetian will tell you, 235 00:10:46,907 --> 00:10:50,171 "No, you have to use cuttlefish." 236 00:10:50,214 --> 00:10:52,782 - "Seppia" is Italian for "cuttlefish," 237 00:10:52,826 --> 00:10:55,089 and its ink is a key ingredient. 238 00:10:55,132 --> 00:10:56,612 - Seppia... 239 00:10:59,441 --> 00:11:00,616 - Si. 240 00:11:08,929 --> 00:11:10,495 - Yeah, so let's get the little ones. 241 00:11:10,539 --> 00:11:11,714 - Yeah. 242 00:11:13,760 --> 00:11:18,634 - First, you have to extract the ink sac unpunctured. 243 00:11:18,678 --> 00:11:22,551 It's easy if you're a tenth-generation fishmonger. 244 00:11:22,594 --> 00:11:25,075 It looks like a pearl. 245 00:11:25,119 --> 00:11:28,905 The precious ink is used to stain the risotto black, 246 00:11:28,949 --> 00:11:32,517 making the dish as theatrical as Venice itself. 247 00:11:32,561 --> 00:11:35,912 [all chuckling] 248 00:11:38,785 --> 00:11:42,702 For our two-person feast, we're buying ten cuttlefish 249 00:11:42,745 --> 00:11:45,313 then heading to my hotel to cook. 250 00:11:45,356 --> 00:11:47,924 But the problem is, I just want to buy all of it. 251 00:11:47,968 --> 00:11:49,839 I want to buy all of it, but I can't. 252 00:11:49,883 --> 00:11:51,188 I'm staying in a hotel. I can't. 253 00:11:51,232 --> 00:11:53,103 - [chuckles] Not a good idea. - I can't. 254 00:11:53,147 --> 00:11:56,367 This fabulous dish is identified with Venice 255 00:11:56,411 --> 00:11:59,936 because there are so many cuttlefish in the lagoon. 256 00:11:59,980 --> 00:12:02,417 Maybe it's also because the whole fish is used, 257 00:12:02,460 --> 00:12:03,940 and despite their wealth, 258 00:12:03,984 --> 00:12:06,290 the Venetians are a thrifty people. 259 00:12:06,334 --> 00:12:09,859 But we haven't been in a kitchen together for 20 years. 260 00:12:09,903 --> 00:12:11,687 Did we even cook at my house? 261 00:12:11,731 --> 00:12:13,950 - I think we did with your mom, your dad. 262 00:12:13,994 --> 00:12:15,517 You know, your mom was the boss. 263 00:12:15,560 --> 00:12:18,476 She was very judgmental. - [laughs] 264 00:12:18,520 --> 00:12:22,829 - So cuttlefish risotto is a three-stage process, 265 00:12:22,872 --> 00:12:24,831 one of them very messy. 266 00:12:24,874 --> 00:12:28,008 - Just very gently, because you don't want to break the sac. 267 00:12:28,051 --> 00:12:29,923 Look, see? - Where is the sac? 268 00:12:29,966 --> 00:12:31,272 If you try it at home, 269 00:12:31,315 --> 00:12:33,100 be prepared to repaint afterwards. 270 00:12:33,143 --> 00:12:34,884 Oh, shit, oh, shit. - You just push-- 271 00:12:34,928 --> 00:12:36,581 - I broke it. - Great. 272 00:12:36,625 --> 00:12:38,018 - Anyway, if there were people 273 00:12:38,061 --> 00:12:39,541 that knew what they were doing here, it would work. 274 00:12:39,584 --> 00:12:40,760 - Yeah. Exactly. 275 00:12:40,803 --> 00:12:43,110 Squeeze it down. 276 00:12:43,153 --> 00:12:45,939 - As well as the cuttles, we bought fish heads, tails, 277 00:12:45,982 --> 00:12:50,204 and other bits to make a stock that we'll use in the rice. 278 00:12:50,247 --> 00:12:51,858 Aren't those pieces too big, though? 279 00:12:51,901 --> 00:12:53,685 - But they will braise. 280 00:12:53,729 --> 00:12:55,122 We're gonna break down the fiber... 281 00:12:55,165 --> 00:12:57,037 - Okay. - Become super, super tender. 282 00:12:57,080 --> 00:12:59,387 - Okay. 283 00:12:59,430 --> 00:13:02,738 - White wine. - I like to bring--go ahead. 284 00:13:02,782 --> 00:13:04,305 That's good. 285 00:13:04,348 --> 00:13:06,873 Now we can put a little bit of the passato di pomodoro. 286 00:13:06,916 --> 00:13:09,745 Not too much, 'cause, remember, it's all about the black ink. 287 00:13:09,789 --> 00:13:12,487 ♪ 288 00:13:12,530 --> 00:13:14,532 Now we put the stock. - Okay. 289 00:13:14,576 --> 00:13:17,274 - You can cover until they become nice and tender. 290 00:13:17,318 --> 00:13:18,798 - So that's stage one. 291 00:13:18,841 --> 00:13:20,408 With the cuttlefish tenderizing, 292 00:13:20,451 --> 00:13:22,453 now it's time for the rice. 293 00:13:22,497 --> 00:13:24,064 - So do you have the onion? 294 00:13:24,107 --> 00:13:25,587 Oh, let me see. Yeah, it's getting hot enough. 295 00:13:25,630 --> 00:13:27,197 - Uh-huh. 296 00:13:27,241 --> 00:13:30,418 - So you want to make sure you coat the rice with the fat. 297 00:13:30,461 --> 00:13:33,421 - Arborio is the famous risotto rice, 298 00:13:33,464 --> 00:13:35,640 but Gianni has chosen something richer. 299 00:13:35,684 --> 00:13:37,207 It's turning white in the center. 300 00:13:37,251 --> 00:13:39,079 - Yeah, this is all like a-- - And that's what you want. 301 00:13:39,122 --> 00:13:39,949 - Yes. - Yeah. 302 00:13:39,993 --> 00:13:41,995 This rice is carnaroli. 303 00:13:42,038 --> 00:13:44,432 - I'm gonna start putting my stock. 304 00:13:44,475 --> 00:13:46,434 ♪ 305 00:13:46,477 --> 00:13:48,392 So there you go. 306 00:13:48,436 --> 00:13:50,786 - Final stage-- shuttle fish into rice. 307 00:13:50,830 --> 00:13:51,874 - Pasty stuff. 308 00:13:51,918 --> 00:13:53,397 - Do you want me to put it all in? 309 00:13:53,441 --> 00:13:54,834 - Yeah. 310 00:13:54,877 --> 00:13:56,009 - The more ink, the blacker the rice. 311 00:13:56,052 --> 00:13:57,837 - You see the pasty stuff on the bottom? 312 00:13:57,880 --> 00:13:58,881 - Oh, yeah. Yeah, yeah. 313 00:13:58,925 --> 00:14:00,622 - That's probably very concentrate. 314 00:14:00,665 --> 00:14:02,319 - Thanks to the spillages, our limited supply of ink 315 00:14:02,363 --> 00:14:05,453 gives us a fashionable gray beige. 316 00:14:05,496 --> 00:14:07,847 - This, as you can see, we just call it all'onda, 317 00:14:07,890 --> 00:14:09,979 which is we create a big wave. 318 00:14:10,023 --> 00:14:13,113 ♪ 319 00:14:13,156 --> 00:14:15,289 And then the cheese. 320 00:14:15,332 --> 00:14:16,986 - Parmigiano. 321 00:14:17,030 --> 00:14:20,555 - Right in the center. - Oh, that looks so good. 322 00:14:20,598 --> 00:14:27,431 ♪ 323 00:14:27,475 --> 00:14:28,693 Mmm. - Tender, right? 324 00:14:28,737 --> 00:14:29,869 - Mm, yeah. Perfect. 325 00:14:29,912 --> 00:14:31,087 - They're not mushy. 326 00:14:31,131 --> 00:14:32,219 - Yeah, not chewy, not mushy. - No. 327 00:14:32,262 --> 00:14:33,524 And at the end, 328 00:14:33,568 --> 00:14:35,091 you taste the actual cuttlefish flavor, right? 329 00:14:35,135 --> 00:14:37,485 Just coming in. - Yeah. You do. 330 00:14:37,528 --> 00:14:38,790 That's delicious. 331 00:14:38,834 --> 00:14:40,923 But also, the rice is perfectly cooked. 332 00:14:40,967 --> 00:14:43,795 So this is a quintessential... 333 00:14:43,839 --> 00:14:45,145 - It is a classic Venetian food. 334 00:14:45,188 --> 00:14:46,624 - I'm very happy to see you again. 335 00:14:46,668 --> 00:14:49,018 - Hug again? - Yeah. Sure. 336 00:14:49,062 --> 00:14:50,585 - Thank you. - [chuckles] 337 00:14:50,628 --> 00:14:54,067 Risotto al nero di seppia is so great, 338 00:14:54,110 --> 00:14:55,938 it's claimed by some neighboring countries 339 00:14:55,982 --> 00:14:57,679 as their invention. 340 00:14:57,722 --> 00:15:00,160 We can't really know, but in the Venetian cookbook, 341 00:15:00,203 --> 00:15:03,772 the ink's been dry for a very long time. 342 00:15:08,646 --> 00:15:10,561 [upbeat music] 343 00:15:10,605 --> 00:15:13,173 ♪ 344 00:15:13,216 --> 00:15:16,480 - In the fall, the soft light in Piazza San Marco 345 00:15:16,524 --> 00:15:19,614 makes it easy to step back more than 1,000 years 346 00:15:19,657 --> 00:15:22,138 to the start of the Venetian Republic. 347 00:15:22,182 --> 00:15:26,969 It was ruled by the doge, a sort of elected city boss. 348 00:15:27,013 --> 00:15:29,972 Back then, a favorite fall delicacy, 349 00:15:30,016 --> 00:15:33,628 eaten by doge and commoner alike, was duck. 350 00:15:33,671 --> 00:15:35,325 Today, eaten with pasta, 351 00:15:35,369 --> 00:15:37,545 it's still a warm treat for the cold months, 352 00:15:37,588 --> 00:15:41,462 when Venetians have always hunted birds for the pot. 353 00:15:41,505 --> 00:15:43,986 To find out more about their fowl habits, 354 00:15:44,030 --> 00:15:46,597 I've come to Harry's Bar... 355 00:15:46,641 --> 00:15:48,208 Grazie. 356 00:15:48,251 --> 00:15:50,950 Favorite of Ernest Hemingway, writer, drinker, 357 00:15:50,993 --> 00:15:52,386 and duck hunter. 358 00:15:52,429 --> 00:15:55,476 The house martini is named after him. 359 00:15:55,519 --> 00:15:57,217 That's good. 360 00:15:57,260 --> 00:15:58,870 ♪ 361 00:15:58,914 --> 00:16:00,524 - Stanley... Nice to see you. 362 00:16:00,568 --> 00:16:02,222 - Nice to see you, too. - Great to see you. 363 00:16:02,265 --> 00:16:04,180 - Thank you for coming here. - Glad you're in Venice. 364 00:16:04,224 --> 00:16:07,357 - Do you want water? Martini? 365 00:16:07,401 --> 00:16:09,969 - Maybe water and martini and a coffee as well. 366 00:16:10,012 --> 00:16:11,535 [laughter] 367 00:16:11,579 --> 00:16:14,495 - Andrea di Robilant is a Venetian historian 368 00:16:14,538 --> 00:16:17,106 with a passion for duck and hunting. 369 00:16:17,150 --> 00:16:20,370 - It was a great tradition of the doge... 370 00:16:20,414 --> 00:16:21,545 - Yeah. 371 00:16:21,589 --> 00:16:23,895 - The ruling authority here in Venice, 372 00:16:23,939 --> 00:16:25,941 to donate five ducks... - That's right. 373 00:16:25,985 --> 00:16:30,250 - To every member of the main legislative body in Venice, 374 00:16:30,293 --> 00:16:33,427 but there were about 1,000 of them, 375 00:16:33,470 --> 00:16:35,342 so it meant 5,000 ducks. 376 00:16:35,385 --> 00:16:37,039 - 5,000 ducks? 377 00:16:37,083 --> 00:16:39,259 - 5,000 ducks before Christmas. 378 00:16:39,302 --> 00:16:41,957 So imagine the rush. 379 00:16:42,001 --> 00:16:45,178 They had special state-run boats 380 00:16:45,221 --> 00:16:48,181 that would go out in the lagoon and shoot these ducks 381 00:16:48,224 --> 00:16:50,357 so that they would make sure that they had 382 00:16:50,400 --> 00:16:51,793 a big enough supply. 383 00:16:51,836 --> 00:16:53,273 - Whoa. 384 00:16:53,316 --> 00:16:56,537 - And there are some beautiful paintings... 385 00:16:56,580 --> 00:16:59,496 Venetian artists depicting these scenes in the lagoon. 386 00:16:59,540 --> 00:17:03,239 They would serve these ducks in any kind of... 387 00:17:03,283 --> 00:17:05,372 you know, there was duck fricassee, 388 00:17:05,415 --> 00:17:07,026 stewed duck, roast duck. 389 00:17:07,069 --> 00:17:08,853 - Duck-duck. - All sorts of quack-quack. 390 00:17:08,897 --> 00:17:11,073 [laughter] 391 00:17:11,117 --> 00:17:13,554 - Oh, my God. - So, yeah. 392 00:17:13,597 --> 00:17:16,209 - To reach the doge's happy hunting ground, 393 00:17:16,252 --> 00:17:17,949 you head west out of the city 394 00:17:17,993 --> 00:17:20,343 about 20 miles as the duck flies. 395 00:17:20,387 --> 00:17:22,128 ♪ 396 00:17:22,171 --> 00:17:25,609 It's an environment hard to describe as mainland. 397 00:17:25,653 --> 00:17:28,308 The solid-to-liquid ratio shifts 398 00:17:28,351 --> 00:17:30,658 and becomes a vast wetland. 399 00:17:30,701 --> 00:17:32,616 ♪ 400 00:17:32,660 --> 00:17:34,575 [ducks quacking] 401 00:17:36,272 --> 00:17:37,839 [groans softly] 402 00:17:37,882 --> 00:17:40,233 I'm absolutely frozen. 403 00:17:40,276 --> 00:17:42,365 Okay, for this kind of hunt, 404 00:17:42,409 --> 00:17:44,106 you have to get up before the ducks, 405 00:17:44,150 --> 00:17:46,587 andthey get up before daybreak. 406 00:17:48,154 --> 00:17:52,071 I wish I had brought some of those hand-warmer things. 407 00:17:52,114 --> 00:17:54,595 - The first time for you? - Yes. First time. 408 00:17:54,638 --> 00:17:57,119 - Important is that you manage the coffee. 409 00:17:57,163 --> 00:17:58,990 - Oh. [laughs] - I manage the rest. 410 00:17:59,034 --> 00:18:00,862 - [chuckling] Okay. - Okay? 411 00:18:00,905 --> 00:18:02,603 ♪ 412 00:18:02,646 --> 00:18:04,213 - I had no idea we'd start 413 00:18:04,257 --> 00:18:06,085 with a lake full of sitting ducks. 414 00:18:06,128 --> 00:18:07,999 Actually, they're wooden decoys, 415 00:18:08,043 --> 00:18:10,611 and they'll encourage the real thing to drop by. 416 00:18:10,654 --> 00:18:12,613 So me in here? Okay. 417 00:18:12,656 --> 00:18:15,964 My host, Oliver Martini, aptly named, 418 00:18:16,007 --> 00:18:18,227 is by day a top businessman. 419 00:18:18,271 --> 00:18:21,012 In the past, he might have made doge. 420 00:18:21,056 --> 00:18:23,276 - Now the autumn is particular 421 00:18:23,319 --> 00:18:26,279 because many ducks arrive from the north, 422 00:18:26,322 --> 00:18:30,065 and they stay here until March. 423 00:18:30,109 --> 00:18:31,936 - There's thousands of them. - Yeah. 424 00:18:31,980 --> 00:18:35,201 Okay, now we try to catch some, otherwise you don't eat. 425 00:18:35,244 --> 00:18:37,290 [duck call sounding] 426 00:18:37,333 --> 00:18:39,857 - Most of these ducks are mallards... 427 00:18:39,901 --> 00:18:42,164 [gunshots] 428 00:18:42,208 --> 00:18:43,644 And so numerous, 429 00:18:43,687 --> 00:18:46,168 they're officially listed as unendangered. 430 00:18:46,212 --> 00:18:48,301 Obviously, these particular specimens 431 00:18:48,344 --> 00:18:50,912 are in quite a lot of danger. 432 00:18:50,955 --> 00:18:53,175 - The dog will find him. 433 00:18:53,219 --> 00:18:54,959 - This isn't just for sport. 434 00:18:55,003 --> 00:18:58,093 Every duck shot here is destined for the table. 435 00:18:58,137 --> 00:19:01,444 ♪ 436 00:19:01,488 --> 00:19:04,665 So how many did you get? Eight? Ten? 437 00:19:04,708 --> 00:19:06,406 - 15. - 15? 438 00:19:06,449 --> 00:19:08,277 Jesus. 439 00:19:08,321 --> 00:19:12,716 That's a good lunch. [both chuckle] 440 00:19:12,760 --> 00:19:15,545 The doge's men hunted in an age 441 00:19:15,589 --> 00:19:18,374 before conservation was a hot topic. 442 00:19:18,418 --> 00:19:21,986 Oliver sees his role as environmental management 443 00:19:22,030 --> 00:19:23,640 and animal husbandry. 444 00:19:23,684 --> 00:19:28,471 - We having in Veneto about 500,000 ducks. 445 00:19:28,515 --> 00:19:30,560 The population is increasing a lot. 446 00:19:30,604 --> 00:19:32,910 - Over the last... - 10, 15 years. 447 00:19:32,954 --> 00:19:37,219 10 times more than 10 years ago. 448 00:19:37,263 --> 00:19:40,396 So here the job to conserve 449 00:19:40,440 --> 00:19:43,312 and improve the environment is all what we do. 450 00:19:52,016 --> 00:19:54,280 How do you say "magical" in Italian? 451 00:19:54,323 --> 00:19:55,542 - Magico. 452 00:19:55,585 --> 00:19:57,152 - That's how you say it? both: Magico. 453 00:19:57,196 --> 00:20:00,329 - The same. - Unbelievable. 454 00:20:00,373 --> 00:20:01,809 [chuckles] 455 00:20:01,852 --> 00:20:04,507 ♪ 456 00:20:04,551 --> 00:20:08,250 Just across the lagoon is the island of Torcello, 457 00:20:08,294 --> 00:20:09,817 renowned as the place 458 00:20:09,860 --> 00:20:12,428 where the people who built Venice first lived. 459 00:20:12,472 --> 00:20:14,474 [person speaking Italian] Grazie. 460 00:20:14,517 --> 00:20:17,477 I've come to the restaurant Villa Seicento, 461 00:20:17,520 --> 00:20:19,435 where its chef, Nicola Codolo, 462 00:20:19,479 --> 00:20:22,046 is from a family of duck hunters. 463 00:20:22,090 --> 00:20:25,354 A third-generation duck lover, he's cooking his take 464 00:20:25,398 --> 00:20:30,011 on the Venetian classic sugo d'anatra, or duck ragu. 465 00:20:30,054 --> 00:20:34,450 The elements are simple-- onions, carrot, celery, thyme, 466 00:20:34,494 --> 00:20:37,801 and bay leaf are sauteed in olive oil. 467 00:20:37,845 --> 00:20:41,631 A simple stock made with the bones stands ready. 468 00:20:41,675 --> 00:20:44,417 The chopped duck is gently browned with the stock 469 00:20:44,460 --> 00:20:46,549 in a little white wine, then it's slow-cooked, 470 00:20:46,593 --> 00:20:50,423 because wild birds can be tough. 471 00:20:50,466 --> 00:20:53,339 The scent of sugo d'anatra 472 00:20:53,382 --> 00:20:55,602 has lured Andrea across the lagoon. 473 00:20:55,645 --> 00:21:00,346 You have no idea how tired I am from hunting. 474 00:21:00,389 --> 00:21:01,999 - Let's hear about it. - Yeah. 475 00:21:02,043 --> 00:21:03,784 - I hope you didn't go out in the lagoon dressed like that. 476 00:21:03,827 --> 00:21:05,264 - No, I didn't. - Didn't change your clothes. 477 00:21:05,307 --> 00:21:07,222 - No. I was dressed appropriately, yeah. 478 00:21:07,266 --> 00:21:08,615 But that landscape-- 479 00:21:08,658 --> 00:21:10,356 I really had no idea that that landscape existed 480 00:21:10,399 --> 00:21:11,618 outside of Venice. 481 00:21:11,661 --> 00:21:13,359 - Yeah. - I had never seen it before. 482 00:21:13,402 --> 00:21:16,013 - Since the very beginning of Venetian history, 483 00:21:16,057 --> 00:21:17,319 men have shot ducks. 484 00:21:17,363 --> 00:21:19,365 That's why there are so many recipes. 485 00:21:19,408 --> 00:21:20,757 - Yeah, yeah. 486 00:21:20,801 --> 00:21:22,411 ♪ 487 00:21:22,455 --> 00:21:26,285 This dish refers back to the days of the doges. 488 00:21:26,328 --> 00:21:29,549 Old recipes feature nutmeg, cinnamon, and saffron. 489 00:21:29,592 --> 00:21:32,682 Today Chef Codolo plays with tradition, 490 00:21:32,726 --> 00:21:36,338 switching noodle-shaped bigoli pasta for gnocchi. 491 00:21:36,382 --> 00:21:37,383 [bell dings] 492 00:21:37,426 --> 00:21:39,689 - Ah, look. - Well... 493 00:21:39,733 --> 00:21:41,735 - The result of your duck shooting, no less. 494 00:21:41,778 --> 00:21:43,432 - [chuckling] Yeah. - [chuckles] 495 00:21:43,476 --> 00:21:45,869 Buon appetito. - Buon appetito. 496 00:21:45,913 --> 00:21:47,001 - Mm. 497 00:21:47,044 --> 00:21:48,350 - Yeah. - This is good. 498 00:21:48,394 --> 00:21:51,222 - Okay, I'd eat that, yeah. That's really good. 499 00:21:51,266 --> 00:21:52,702 - It's really tender, the duck. 500 00:21:52,746 --> 00:21:55,401 - It has, like, a sweetness to it. 501 00:21:55,444 --> 00:21:57,359 What is that? - The carrots, the carrots. 502 00:21:57,403 --> 00:21:59,796 - It's the carrots? - Yeah. 503 00:21:59,840 --> 00:22:01,972 Gnocchi works very well with it, I think. 504 00:22:02,016 --> 00:22:03,583 - Yeah. 505 00:22:03,626 --> 00:22:05,367 - It's quite a rich taste. - Yeah, yeah. 506 00:22:05,411 --> 00:22:07,238 - So you don't need a lot of it. 507 00:22:07,282 --> 00:22:08,805 - Right, and so that whole experience 508 00:22:08,849 --> 00:22:11,939 of the lagoon and, you know, and early morning 509 00:22:11,982 --> 00:22:14,898 and the nature, all of that is captured by this. 510 00:22:14,942 --> 00:22:16,552 - Yeah. 511 00:22:16,596 --> 00:22:19,381 Venetians have always thrived on a diet of fish, 512 00:22:19,425 --> 00:22:20,861 but when fall beckons, 513 00:22:20,904 --> 00:22:22,819 their friends out in the Veneto marshes 514 00:22:22,863 --> 00:22:24,908 have supplied an alternative protein-- 515 00:22:24,952 --> 00:22:29,217 duck fit for a king, or at least a doge. 516 00:22:34,091 --> 00:22:36,485 [upbeat music] 517 00:22:36,529 --> 00:22:38,357 - At the height of its success, 518 00:22:38,400 --> 00:22:40,881 Venice was called La Serenissima-- 519 00:22:40,924 --> 00:22:42,578 "the most serene." 520 00:22:42,622 --> 00:22:45,538 It still is, despite the fact that every few years, 521 00:22:45,581 --> 00:22:48,410 the Adriatic Sea floats in. 522 00:22:48,454 --> 00:22:50,891 Maurizio? [both chuckle] 523 00:22:52,501 --> 00:22:56,070 Journalist Maurizio Danese knows the trials 524 00:22:56,113 --> 00:22:58,072 of living by and in the sea 525 00:22:58,115 --> 00:23:01,510 and also the best place to eat scartosso. 526 00:23:01,554 --> 00:23:04,470 Like Venice, this delicious street food, 527 00:23:04,513 --> 00:23:06,515 a jumble of fried calamari, 528 00:23:06,559 --> 00:23:10,606 becomes more delicious from a final dose of sea salt. 529 00:23:10,650 --> 00:23:13,304 Oh, wow. 530 00:23:17,091 --> 00:23:18,266 Si. 531 00:23:26,753 --> 00:23:27,841 Si. 532 00:23:35,501 --> 00:23:37,285 [laughter] 533 00:23:37,328 --> 00:23:38,591 Yes. Yeah. 534 00:23:38,634 --> 00:23:40,506 ♪ 535 00:23:40,549 --> 00:23:42,812 For as long as Venice has existed, 536 00:23:42,856 --> 00:23:46,076 every four years or so, extra-high tides in fall 537 00:23:46,120 --> 00:23:48,644 and spring have done this. 538 00:23:48,688 --> 00:23:50,820 It's called theacqua alta. 539 00:23:50,864 --> 00:23:54,302 1966 was the worst in living memory. 540 00:23:54,345 --> 00:23:58,828 2019 established a record for this century. 541 00:23:58,872 --> 00:24:02,528 And, says Maurizio, the seawater has a legacy. 542 00:24:18,152 --> 00:24:19,762 It's all salt? 543 00:24:21,938 --> 00:24:23,331 [both chuckle] 544 00:24:23,374 --> 00:24:25,202 'Cause they weren't salty enough. 545 00:24:25,246 --> 00:24:26,900 [chuckles] 546 00:24:26,943 --> 00:24:28,945 ♪ 547 00:24:28,989 --> 00:24:31,339 The people of the lagoon are adaptable. 548 00:24:31,382 --> 00:24:33,123 They have to be. 549 00:24:33,167 --> 00:24:36,736 On the island of Mazzorbo, they regularly get wet feet. 550 00:24:36,779 --> 00:24:38,477 ♪ 551 00:24:38,520 --> 00:24:40,609 Five miles northeast of Venice, 552 00:24:40,653 --> 00:24:43,699 the place comprises a few homes, farmland, 553 00:24:43,743 --> 00:24:45,135 and a medieval vineyard 554 00:24:45,179 --> 00:24:48,487 that's been flooded hundreds of times. 555 00:24:48,530 --> 00:24:50,532 How do you grow vines in a place 556 00:24:50,576 --> 00:24:53,622 where the roots are soaking in brine? 557 00:24:57,060 --> 00:24:58,714 Matteo Bisol's family 558 00:24:58,758 --> 00:25:02,109 has been making wine in the Veneto since 1542. 559 00:25:02,152 --> 00:25:03,980 - Italy's full of vineyard, but this is... 560 00:25:04,024 --> 00:25:05,765 - I've heard that, yes. - Quite special. 561 00:25:05,808 --> 00:25:08,768 This is a vineyard of dorona grape. 562 00:25:08,811 --> 00:25:10,160 - Dorona? - Yes. 563 00:25:10,204 --> 00:25:11,640 This grape variety, dorona, 564 00:25:11,684 --> 00:25:14,556 adapt itself to survive exactly in this place, 565 00:25:14,600 --> 00:25:17,341 so this is why you can find this variety 566 00:25:17,385 --> 00:25:18,995 only in the lagoon of Venice. 567 00:25:19,039 --> 00:25:20,649 - Really? - Yeah. 568 00:25:20,693 --> 00:25:23,304 - For centuries, Venetians drank this local wine, 569 00:25:23,347 --> 00:25:24,871 but the grape was the victim 570 00:25:24,914 --> 00:25:27,221 of their increasingly sophisticated tastes. 571 00:25:27,264 --> 00:25:30,267 Dorona went extinct, or so they thought. 572 00:25:30,311 --> 00:25:34,184 In 2001, Matteo's father found a few surviving plants 573 00:25:34,228 --> 00:25:36,012 and brought them here. 574 00:25:36,056 --> 00:25:38,058 No sooner had the vineyard started producing 575 00:25:38,101 --> 00:25:41,714 than the 2019 acqua alta arrived. 576 00:25:41,757 --> 00:25:43,803 - Acqua altaand the salt, 577 00:25:43,846 --> 00:25:45,761 it's a big stress for the vine. - Right. 578 00:25:45,805 --> 00:25:47,807 - But this is very important for quality, 579 00:25:47,850 --> 00:25:49,591 because to produce very good wine, 580 00:25:49,635 --> 00:25:50,723 it's important that there has to be 581 00:25:50,766 --> 00:25:52,507 a little stress for the vine. 582 00:25:52,551 --> 00:25:53,726 - No pain, no wine. - No pain, no gain. 583 00:25:53,769 --> 00:25:56,076 [both chuckling] No pain, no wine. 584 00:25:56,119 --> 00:25:58,078 We start with Venissa. 585 00:25:58,121 --> 00:26:01,864 - First, we try a pre-flood bottle. 586 00:26:01,908 --> 00:26:02,909 That's amazing. 587 00:26:02,952 --> 00:26:04,911 It's really fresh. 588 00:26:04,954 --> 00:26:08,218 It's dry, and it's soft. It's so soft. 589 00:26:08,262 --> 00:26:09,611 - Yeah. 590 00:26:09,655 --> 00:26:11,570 - And, understandably, not inexpensive. 591 00:26:11,613 --> 00:26:14,529 ♪ 592 00:26:16,096 --> 00:26:18,620 - This is very special. - Is it? Oh. 593 00:26:18,664 --> 00:26:20,709 - This is 2020 vintage. 594 00:26:20,753 --> 00:26:24,060 - It's way too early to taste theacqua alta vintage, 595 00:26:24,104 --> 00:26:25,453 but we do anyway. 596 00:26:25,496 --> 00:26:28,369 - Yeah. - Okay. Cheers. 597 00:26:28,412 --> 00:26:31,067 ♪ 598 00:26:31,111 --> 00:26:34,636 It's literally like licking a rock. 599 00:26:34,680 --> 00:26:35,811 - But you can feel that this guy 600 00:26:35,855 --> 00:26:37,857 is going to be something amazing, 601 00:26:37,900 --> 00:26:41,295 because the beauty and the genius of Venice... 602 00:26:41,338 --> 00:26:42,731 - Of Venice. 603 00:26:42,775 --> 00:26:44,690 - To make something amazing out of impossible. 604 00:26:44,733 --> 00:26:45,647 - Yeah. [both chuckle] 605 00:26:45,691 --> 00:26:47,736 ♪ 606 00:26:47,780 --> 00:26:50,696 - Chef Chiara Pavan also makes something amazing 607 00:26:50,739 --> 00:26:52,698 out of the apparently impossible. 608 00:26:52,741 --> 00:26:54,917 She runs a restaurant within the vineyard, 609 00:26:54,961 --> 00:26:59,705 cooking with things that thrive in the salty soil. 610 00:26:59,748 --> 00:27:02,011 The restaurant is called Venissa. 611 00:27:02,055 --> 00:27:04,710 Her food is of the lagoon and about it. 612 00:27:04,753 --> 00:27:08,888 ♪ 613 00:27:08,931 --> 00:27:10,324 Hello? - Hi. 614 00:27:10,367 --> 00:27:11,717 - Hi. - Nice to meet you. 615 00:27:11,760 --> 00:27:14,589 - Good. Nice to meet you, too. 616 00:27:14,633 --> 00:27:16,678 - I know you are a very good cook, so... 617 00:27:16,722 --> 00:27:19,072 - Not like you. - [chuckles] 618 00:27:19,115 --> 00:27:21,465 - No. I mean, I haven't tasted your food yet, 619 00:27:21,509 --> 00:27:23,772 so, you know, we'll see. 620 00:27:23,816 --> 00:27:26,862 We'll just see what happens. - [chuckles] 621 00:27:26,906 --> 00:27:28,864 - I know you have a Michelin star, don't you? 622 00:27:28,908 --> 00:27:30,605 - Yeah, I do, but-- - That's pretty good. Yeah. 623 00:27:30,649 --> 00:27:33,652 - Michelin star is not my aim. It's not my joy. 624 00:27:33,695 --> 00:27:34,870 - Right, right. 625 00:27:34,914 --> 00:27:37,699 - I mean, I like clients. I like nature. 626 00:27:37,743 --> 00:27:40,136 - Yeah. - I like cooking. 627 00:27:40,180 --> 00:27:41,877 - So what's cooking? 628 00:27:41,921 --> 00:27:44,706 It's spaghetti, obviously, but-- 629 00:27:44,750 --> 00:27:48,710 And what do you call this dish? - We call it spago oro. 630 00:27:48,754 --> 00:27:50,233 - Golden spaghetti. 631 00:27:50,277 --> 00:27:52,409 This is not traditional. 632 00:27:52,453 --> 00:27:56,762 - With this dish, I want to express the flavor of lagoon. 633 00:27:56,805 --> 00:27:59,242 So this is the garum. - Yeah? 634 00:27:59,286 --> 00:28:01,114 Loved in the ancient world, 635 00:28:01,157 --> 00:28:05,248 garum is liquid fermented fish with a delicate umami taste. 636 00:28:05,292 --> 00:28:06,989 Oh, you can really smell that. 637 00:28:07,033 --> 00:28:08,774 - The fish. Yeah. - The garum. Yeah, yeah. 638 00:28:08,817 --> 00:28:13,387 - I give the sour flavor with dorona grape. 639 00:28:13,430 --> 00:28:15,911 This is the unripe grapes. 640 00:28:15,955 --> 00:28:18,827 In French, they call it verjus. 641 00:28:18,871 --> 00:28:19,959 - Oh, ver-- - Verjus. 642 00:28:20,002 --> 00:28:21,482 - Oh, I've heard of that. Yes. 643 00:28:21,525 --> 00:28:22,962 - So try to open it. 644 00:28:23,005 --> 00:28:25,747 ♪ 645 00:28:25,791 --> 00:28:27,923 It's boiling. 646 00:28:27,967 --> 00:28:29,969 - It's boiling? Is it fermenting? 647 00:28:30,012 --> 00:28:33,146 - Yeah, it's fermentation, acid-lactic fermentation. 648 00:28:33,189 --> 00:28:36,105 - Chiara uses leftover unripe dorona grapes 649 00:28:36,149 --> 00:28:38,238 from the vineyard for her verjus 650 00:28:38,281 --> 00:28:41,632 that is soft and acidic, like a light vinegar. 651 00:28:41,676 --> 00:28:44,418 What did you just put in there? What was that you just put in? 652 00:28:44,461 --> 00:28:47,638 - Sea asparagus and sea parsley. 653 00:28:47,682 --> 00:28:50,076 Please. - So this is the sea asparagus. 654 00:28:50,119 --> 00:28:54,036 This is the Italian version of samphire, 655 00:28:54,080 --> 00:28:58,258 which has a really great-- [chuckles] 656 00:28:58,301 --> 00:28:59,346 Salty. - What happened? 657 00:28:59,389 --> 00:29:00,390 - No, no. [clears throat] 658 00:29:00,434 --> 00:29:01,783 - [chuckles] - Sale. 659 00:29:01,827 --> 00:29:04,699 It's very salty. - Really? 660 00:29:04,743 --> 00:29:06,005 - But it's incredibly delicious. 661 00:29:06,048 --> 00:29:08,355 ♪ 662 00:29:08,398 --> 00:29:10,009 Actual gold leaf, 663 00:29:10,052 --> 00:29:12,838 as used by Renaissance artists. 664 00:29:12,881 --> 00:29:14,709 Stop it. 665 00:29:14,753 --> 00:29:20,846 ♪ 666 00:29:20,889 --> 00:29:23,065 [chuckling] Oh, it's delicious. 667 00:29:23,109 --> 00:29:24,066 It's perfectly balanced. 668 00:29:24,110 --> 00:29:26,765 Creamy, unctuous. 669 00:29:26,808 --> 00:29:28,854 Wow. Wow! 670 00:29:28,897 --> 00:29:31,595 Balancing them with sweet and sour tastes, 671 00:29:31,639 --> 00:29:34,860 Chiara transforms salty ingredients into gold. 672 00:29:34,903 --> 00:29:37,906 It's culinary alchemy. 673 00:29:37,950 --> 00:29:39,995 I seek the deep. 674 00:29:40,039 --> 00:29:41,431 Oh, fantastico. 675 00:29:41,475 --> 00:29:43,825 Regularly dunk a community in seawater 676 00:29:43,869 --> 00:29:45,566 for 1 1/2 millennia, 677 00:29:45,609 --> 00:29:48,003 and you'd expect them to grow resilient. 678 00:29:48,047 --> 00:29:52,660 The Venetians always see challenges as opportunities. 679 00:29:57,534 --> 00:29:59,449 [upbeat music] 680 00:29:59,493 --> 00:30:02,844 ♪ 681 00:30:02,888 --> 00:30:04,977 - For centuries, wealthy Europeans 682 00:30:05,020 --> 00:30:07,849 depended on spices to enliven their food. 683 00:30:07,893 --> 00:30:11,418 They came overland from Asia and Arabia 684 00:30:11,461 --> 00:30:12,898 and entered through Venice. 685 00:30:12,941 --> 00:30:16,858 Spice was like gold, only more valuable. 686 00:30:16,902 --> 00:30:19,121 I'm headed to the north of the city 687 00:30:19,165 --> 00:30:21,602 and a district called Cannaregio, 688 00:30:21,645 --> 00:30:24,344 one of the six oldest parts of the city, 689 00:30:24,387 --> 00:30:26,259 which means it's very old, 690 00:30:26,302 --> 00:30:30,045 but it's home to something new and very spicy. 691 00:30:31,742 --> 00:30:33,048 - Yes. - Okay. 692 00:30:33,092 --> 00:30:34,920 - Hamed Ahmadi is from Afghanistan. 693 00:30:34,963 --> 00:30:36,225 Having upset the Taliban, 694 00:30:36,269 --> 00:30:38,227 he was in an Italian refugee camp 695 00:30:38,271 --> 00:30:40,882 when he dreamed of giving Venetians this... 696 00:30:43,929 --> 00:30:45,452 The tastes and flavors 697 00:30:45,495 --> 00:30:47,933 of a place their ancestors once traded with. 698 00:30:47,976 --> 00:30:51,806 His restaurant is called Orient Experience. 699 00:30:54,156 --> 00:30:55,549 Hello. 700 00:30:55,592 --> 00:30:57,812 - Hey, good morning, Stanley. - Hey. Good morning. 701 00:30:57,856 --> 00:30:59,074 How are you? - I am fine, thank you. 702 00:30:59,118 --> 00:31:01,860 - Good. Nice to see you. - Nice to see you. 703 00:31:01,903 --> 00:31:04,340 - Thanks for meeting me. - Thanks for being here. 704 00:31:04,384 --> 00:31:06,560 - Buongiorno. - Buongiorno. 705 00:31:06,603 --> 00:31:09,171 - Buongiorno.Thank you. What are we drinking? 706 00:31:09,215 --> 00:31:11,608 - The original recipe is from Iran, 707 00:31:11,652 --> 00:31:15,351 and it's a mixture of, like, saffron, sugar water, 708 00:31:15,395 --> 00:31:18,702 and, obviously, some prosecco. - [chuckles] 709 00:31:18,746 --> 00:31:20,400 Cheers, cheers. 710 00:31:24,752 --> 00:31:26,319 Wow. That's delicious. - Yeah, yeah. 711 00:31:26,362 --> 00:31:27,973 - Yeah, I love it. 712 00:31:28,016 --> 00:31:29,757 - Would you like to see some of my colleagues? 713 00:31:29,800 --> 00:31:30,889 - Yeah, sure. Why not? - Let's go. 714 00:31:30,932 --> 00:31:32,455 - All right. Let's go. 715 00:31:32,499 --> 00:31:34,588 Buongiorno. - "Good morning," we're saying. 716 00:31:34,631 --> 00:31:37,460 - Hey. Hello. 717 00:31:37,504 --> 00:31:40,028 - Hello. Good morning, guys. - Good morning. 718 00:31:42,204 --> 00:31:44,032 How are you? Nice to meet you. 719 00:31:49,342 --> 00:31:50,909 Ravioli? - Yeah. 720 00:32:01,528 --> 00:32:02,877 - Beautiful. 721 00:32:02,921 --> 00:32:04,357 How many different cuisines are you cooking? 722 00:32:12,582 --> 00:32:15,150 Right, right. 723 00:32:18,501 --> 00:32:21,200 No, it's fantastic. 724 00:32:21,243 --> 00:32:24,638 Hamed's staff are all former refugees. 725 00:32:24,681 --> 00:32:27,075 They keep the link to their own cultures alive 726 00:32:27,119 --> 00:32:29,034 through the dishes they add to the menu. 727 00:32:35,692 --> 00:32:37,477 Is it beef? 728 00:32:37,520 --> 00:32:38,957 Oh, wow. Mmm. 729 00:32:42,134 --> 00:32:43,265 Right. 730 00:32:51,273 --> 00:32:52,231 Yeah. 731 00:33:00,587 --> 00:33:01,501 Yeah. 732 00:33:04,156 --> 00:33:05,635 Yeah, yeah. That's great. 733 00:33:05,679 --> 00:33:06,985 - Yeah. - That's great. 734 00:33:07,028 --> 00:33:09,857 ♪ 735 00:33:09,900 --> 00:33:11,511 Listen, we know that Italians... 736 00:33:11,554 --> 00:33:13,730 - Mm. - Basically eat Italian food. 737 00:33:13,774 --> 00:33:16,211 It's very hard to find anything except Italian food. 738 00:33:16,255 --> 00:33:18,039 You might find a French restaurant. 739 00:33:18,083 --> 00:33:19,345 You might find a Japanese restaurant. 740 00:33:19,388 --> 00:33:21,825 It's not like other cultures. - That's true. 741 00:33:21,869 --> 00:33:25,003 Actually, Venice is different from the rest of Italy. 742 00:33:25,046 --> 00:33:26,569 - Is it? - Yeah. 743 00:33:26,613 --> 00:33:30,138 We are saying, like, Venetians are like people from south 744 00:33:30,182 --> 00:33:32,010 living in-- - In the north. 745 00:33:32,053 --> 00:33:33,228 Oh, really? - Yeah. 746 00:33:33,272 --> 00:33:34,447 They're more open-minded? - Yeah, yeah. 747 00:33:34,490 --> 00:33:35,448 - That's good. 748 00:33:35,491 --> 00:33:37,102 ♪ 749 00:33:37,145 --> 00:33:40,235 Hamed's feast is a culinary United Nations, 750 00:33:40,279 --> 00:33:42,020 sights and scents that underscore 751 00:33:42,063 --> 00:33:44,065 the traditional Venetian openness 752 00:33:44,109 --> 00:33:45,806 to outside influences. 753 00:33:45,849 --> 00:33:48,069 ♪ 754 00:33:48,113 --> 00:33:50,898 I'm starving. Yeah. 755 00:33:50,941 --> 00:33:54,032 Oh, my God. Oh, my God! 756 00:33:54,075 --> 00:33:56,382 Wow. Thank you. 757 00:33:59,820 --> 00:34:00,995 Yes. 758 00:34:05,739 --> 00:34:07,958 Mmm. That's really good. 759 00:34:12,137 --> 00:34:13,703 Oh, I love that. 760 00:34:13,747 --> 00:34:15,270 With the lentils. 761 00:34:15,314 --> 00:34:16,663 Wow. 762 00:34:16,706 --> 00:34:18,969 There's a multiplicity of flavors here. 763 00:34:19,013 --> 00:34:22,277 There's turmeric in the kabuli and cardamom in the rice-- 764 00:34:22,321 --> 00:34:26,064 tastes brought home to Venice by Hamed's team. 765 00:34:34,855 --> 00:34:36,204 Mm-hmm. 766 00:34:37,858 --> 00:34:39,033 Right. 767 00:34:42,080 --> 00:34:43,211 Right, right. 768 00:34:43,255 --> 00:34:44,995 ♪ 769 00:34:45,039 --> 00:34:47,172 Your restaurant attracts a lot of people. 770 00:34:47,215 --> 00:34:50,958 - 80% with the residents and the students here 771 00:34:51,001 --> 00:34:53,352 and 20% with tourists. - Right. 772 00:34:53,395 --> 00:34:55,180 - 'Cause we work a lot with Venetians 773 00:34:55,223 --> 00:34:57,878 and really thank Venetians that they are coming to us. 774 00:34:57,921 --> 00:34:59,619 - Yeah, that's great. - Yeah. 775 00:34:59,662 --> 00:35:01,621 - This project will work wherever there is 776 00:35:01,664 --> 00:35:04,232 a refugee population who need a new start 777 00:35:04,276 --> 00:35:08,280 and where diners are open to new experiences. 778 00:35:08,323 --> 00:35:12,675 And Venice has been very accepting of you, 779 00:35:12,719 --> 00:35:14,155 accepting of your food? 780 00:35:14,199 --> 00:35:16,114 - I think we did a good exchange. 781 00:35:16,157 --> 00:35:17,419 - Yeah. - Yeah. 782 00:35:17,463 --> 00:35:21,162 And the other part-- 783 00:35:21,206 --> 00:35:23,382 somehow, I am Venetian, too. 784 00:35:23,425 --> 00:35:24,861 - Yeah. 785 00:35:24,905 --> 00:35:26,776 - After 15 years, I have to say that I am Venetian. 786 00:35:26,820 --> 00:35:27,995 - Of course. Yeah. 787 00:35:28,038 --> 00:35:30,040 - And I'm proud of that. - Yeah. 788 00:35:30,084 --> 00:35:33,870 Some Italian politicians see the arrival of foreign food 789 00:35:33,914 --> 00:35:36,525 and the people who bring it as a bad thing. 790 00:35:36,569 --> 00:35:40,312 I say adding new ingredients just makes the stew richer. 791 00:35:40,355 --> 00:35:42,009 That's the Venetian way. 792 00:35:46,883 --> 00:35:48,798 [upbeat music] 793 00:35:48,842 --> 00:35:51,236 ♪ 794 00:35:51,279 --> 00:35:55,327 - There's a car coming. I better hurry up. 795 00:35:55,370 --> 00:35:58,068 In medieval times, the Veneto was larger, 796 00:35:58,112 --> 00:36:01,159 extending into what is today the next-door neighbor 797 00:36:01,202 --> 00:36:03,813 of Friuli-Venezia Giulia. 798 00:36:03,857 --> 00:36:05,337 Here we are. 799 00:36:05,380 --> 00:36:08,209 We're in Friuli, a mile away from the Slovenian border. 800 00:36:08,253 --> 00:36:11,081 This is northeast of Venice, 801 00:36:11,125 --> 00:36:14,302 and it's incredibly beautiful, very lush. 802 00:36:14,346 --> 00:36:16,913 You're just not gonna get all that fish 803 00:36:16,957 --> 00:36:18,480 that you get in Venice. 804 00:36:18,524 --> 00:36:21,222 When it was part of the Venetian empire, 805 00:36:21,266 --> 00:36:23,093 this was the overland entry point 806 00:36:23,137 --> 00:36:25,270 for goods from the East and Asia, 807 00:36:25,313 --> 00:36:27,576 where spices entered Europe. 808 00:36:27,620 --> 00:36:30,579 For most of its history, Friuli was Austrian 809 00:36:30,623 --> 00:36:33,539 and part of the Austro-Hungarian Empire. 810 00:36:33,582 --> 00:36:37,673 All these influences have made this very desirable crossroads 811 00:36:37,717 --> 00:36:39,719 a culinary gold mine. 812 00:36:45,159 --> 00:36:47,770 It's just so pretty. 813 00:36:47,814 --> 00:36:51,252 I've come to the restaurant L'Argine a Venco 814 00:36:51,296 --> 00:36:53,211 to meet Chef Antonia Klugmann. 815 00:36:53,254 --> 00:36:54,777 - Welcome. 816 00:36:54,821 --> 00:36:57,215 - She has Polish, Jewish, and Italian roots, 817 00:36:57,258 --> 00:36:58,390 and so do her menus. 818 00:36:58,433 --> 00:37:00,392 She's fusion personified. 819 00:37:00,435 --> 00:37:01,915 Thank you so much. 820 00:37:01,958 --> 00:37:03,612 - It's such a pleasure. - No, it's a pleasure for me. 821 00:37:03,656 --> 00:37:06,920 Thank you, thank you. Grazie. Grazie. 822 00:37:06,963 --> 00:37:08,530 - I want to show the best part. 823 00:37:08,574 --> 00:37:10,358 For me, the garden is important. 824 00:37:10,402 --> 00:37:12,926 - And this is where you grow everything, but you use it. 825 00:37:12,969 --> 00:37:17,147 - Some of them are really here to inspire me, you know? 826 00:37:17,191 --> 00:37:18,497 - Right. 827 00:37:18,540 --> 00:37:20,063 - And some of them are for the guests. 828 00:37:20,107 --> 00:37:21,630 - Gorgeous. - You know? 829 00:37:21,674 --> 00:37:23,328 - This is my favorite. 830 00:37:23,371 --> 00:37:26,287 - Chicory is a really fundamental ingredient 831 00:37:26,331 --> 00:37:27,419 of Italian tastes, 832 00:37:27,462 --> 00:37:31,640 and I think we can have some of them. 833 00:37:31,684 --> 00:37:33,425 - Oh, yeah. - You know? For our kitchen. 834 00:37:33,468 --> 00:37:35,383 - Yeah, they're gorgeous. Yeah. 835 00:37:35,427 --> 00:37:37,733 The restaurant is a modernist gem 836 00:37:37,777 --> 00:37:40,475 in the fields-- remote but celebrated. 837 00:37:40,519 --> 00:37:41,998 It's got a Michelin star. 838 00:37:42,042 --> 00:37:44,174 Wow. - Welcome in my kitchen. 839 00:37:44,218 --> 00:37:46,133 - Antonia wants me to taste a dish 840 00:37:46,176 --> 00:37:47,613 her grandparents made for her, 841 00:37:47,656 --> 00:37:49,919 food that reflects the cultural collision 842 00:37:49,963 --> 00:37:51,791 that defines this area. 843 00:37:51,834 --> 00:37:54,315 - I wanted to show you a dish 844 00:37:54,359 --> 00:37:57,318 that it's really a comfort food for me-- 845 00:37:57,362 --> 00:37:58,537 important to my family... 846 00:37:58,580 --> 00:38:00,539 - Yeah. - Important to my region. 847 00:38:00,582 --> 00:38:02,410 And the goulash really represent it all. 848 00:38:02,454 --> 00:38:04,412 - A goulash is what people 849 00:38:04,456 --> 00:38:07,415 would think of a Hungarian recipe. 850 00:38:07,459 --> 00:38:09,722 - Austrian-Hungaric. - Austria, yeah. 851 00:38:09,765 --> 00:38:11,332 - Austrian-Hungaric. 852 00:38:11,376 --> 00:38:15,380 So you put the base of a normal tomato sauce, 853 00:38:15,423 --> 00:38:17,817 but you start from the garlic. 854 00:38:17,860 --> 00:38:19,732 So, when it's like this... 855 00:38:19,775 --> 00:38:22,169 [sizzling] You put the tomato in. 856 00:38:22,212 --> 00:38:24,824 - Yeah. - Now, you add the onions, 857 00:38:24,867 --> 00:38:28,480 and they will use the water of the tomato 858 00:38:28,523 --> 00:38:32,266 to stew more gently, okay? 859 00:38:32,310 --> 00:38:34,747 - It's Austrian but in Italy. 860 00:38:34,790 --> 00:38:37,445 Goulash is usually made with beef or lamb, 861 00:38:37,489 --> 00:38:40,274 but Antonia prefers pork cheek. 862 00:38:41,754 --> 00:38:43,364 - Okay. - That's really interesting. 863 00:38:43,408 --> 00:38:45,584 Okay. - I prepare some red wine. 864 00:38:45,627 --> 00:38:50,023 I will add some of this here and bay leaves, 865 00:38:50,066 --> 00:38:53,243 génépi, and black pepper. 866 00:38:53,287 --> 00:38:56,464 I will add it right away to our sauce. 867 00:38:56,508 --> 00:38:57,639 Okay. - Beautiful. 868 00:38:57,683 --> 00:38:58,640 - Like this. 869 00:38:58,684 --> 00:38:59,554 Another thing-- 870 00:38:59,598 --> 00:39:01,730 the cumin, okay? - Oh, cumin. 871 00:39:01,774 --> 00:39:05,865 - And the other spices that I need here is the paprika. 872 00:39:05,908 --> 00:39:07,475 The sweet one... - Mm-hmm. 873 00:39:07,519 --> 00:39:10,435 - And the spicy one-- a lot of it. 874 00:39:10,478 --> 00:39:11,566 - Wow. 875 00:39:11,610 --> 00:39:13,307 - So we use much more spices 876 00:39:13,351 --> 00:39:16,354 than other parts of the north of Italy. 877 00:39:16,397 --> 00:39:17,616 - Sure. - And that-- 878 00:39:17,659 --> 00:39:19,182 - Because you're getting the influence from-- 879 00:39:19,226 --> 00:39:20,532 - From the port. - Yeah. 880 00:39:20,575 --> 00:39:21,881 - You know? - Yeah. 881 00:39:21,924 --> 00:39:23,665 - In the port, we received all these influences 882 00:39:23,709 --> 00:39:27,626 from the Turkish world, the Greeks, the Albanians... 883 00:39:27,669 --> 00:39:29,671 - Mm-hmm, mm-hmm. - Croatians. 884 00:39:29,715 --> 00:39:33,327 - The last ingredient is straight out of the wild East. 885 00:39:33,371 --> 00:39:36,286 - I've put some apricot, the dried ones. 886 00:39:36,330 --> 00:39:38,463 - To use fruit in Eastern Europe 887 00:39:38,506 --> 00:39:40,421 as part of the cooking is very traditional. 888 00:39:40,465 --> 00:39:42,118 - Exactly. Exactly. - Yeah. 889 00:39:42,162 --> 00:39:45,383 - And to help the tradition along, something modern. 890 00:39:45,426 --> 00:39:47,167 Is it stewing or steaming? 891 00:39:47,210 --> 00:39:49,256 Whatever. It's genius. 892 00:39:49,299 --> 00:39:51,954 - In this way, it's perfectly hermetic. 893 00:39:51,998 --> 00:39:54,304 - Sealed. - Yes, sealed. 894 00:39:54,348 --> 00:39:55,915 - I've never seen anyone do that before. 895 00:39:55,958 --> 00:39:58,091 - [chuckles] 896 00:39:58,134 --> 00:40:01,529 Antonia's sister and business partner Vittoria 897 00:40:01,573 --> 00:40:03,270 runs the restaurant. 898 00:40:03,313 --> 00:40:05,577 They keep the place intimate, with just nine tables, 899 00:40:05,620 --> 00:40:07,883 but this afternoon, there's ten-- 900 00:40:07,927 --> 00:40:09,624 a chef's table. 901 00:40:09,668 --> 00:40:11,365 Oh, I thought you'd never arrive. 902 00:40:11,409 --> 00:40:12,453 Hi. 903 00:40:12,497 --> 00:40:14,760 - Thank you. - Wow. 904 00:40:14,803 --> 00:40:16,196 - Thank you. 905 00:40:16,239 --> 00:40:19,068 Let's eat our goulash 906 00:40:19,112 --> 00:40:22,942 with some veggies as a side. 907 00:40:22,985 --> 00:40:25,597 - The side dishes are made with ingredients 908 00:40:25,640 --> 00:40:27,947 we harvested from Antonia's garden-- 909 00:40:27,990 --> 00:40:32,081 cavolo nero with beans, chicory with lemon, 910 00:40:32,125 --> 00:40:37,173 and then the delicious leaves of the zucchini plant. 911 00:40:37,217 --> 00:40:40,829 - I start always from the meat. 912 00:40:40,873 --> 00:40:42,744 Mmm. 913 00:40:42,788 --> 00:40:44,616 - Oh, my God. 914 00:40:44,659 --> 00:40:46,748 That cheek. It's the guanciale. 915 00:40:46,792 --> 00:40:47,532 - Mm-hmm. - Right? 916 00:40:47,575 --> 00:40:49,621 Oh, that's really good. 917 00:40:49,664 --> 00:40:52,537 This is delicious. Delicious. 918 00:40:52,580 --> 00:40:55,191 - I'm happy that you love. - I love it. 919 00:40:55,235 --> 00:40:59,457 It's the perfect mix of so many different cultures... 920 00:40:59,500 --> 00:41:02,503 - Yes. - Right in a bowl. 921 00:41:02,547 --> 00:41:07,508 - We have to tell the people that Italy is not a cliché. 922 00:41:07,552 --> 00:41:11,077 Every region has many shades, 923 00:41:11,120 --> 00:41:12,818 and Friuli-Venezia Giulia 924 00:41:12,861 --> 00:41:17,605 is one of the most interesting place to visit, 925 00:41:17,649 --> 00:41:19,781 because of this complexity. 926 00:41:19,825 --> 00:41:23,524 - And you've had a great impact making people aware of that, 927 00:41:23,568 --> 00:41:27,920 because you have this incredible restaurant. 928 00:41:27,963 --> 00:41:32,664 The rich fusion of tastes in Friuli comes from geography 929 00:41:32,707 --> 00:41:35,405 and a history of the citizens' openness 930 00:41:35,449 --> 00:41:37,625 to outside influences. 931 00:41:37,669 --> 00:41:39,540 But they weren't the only ones. 932 00:41:39,584 --> 00:41:42,587 The Venetians, too, relied on centuries of trade 933 00:41:42,630 --> 00:41:45,546 to create immense wealth and global influence. 934 00:41:45,590 --> 00:41:47,548 ♪ 935 00:41:47,592 --> 00:41:51,334 Visiting the Veneto today, we can still enjoy ingredients 936 00:41:51,378 --> 00:41:54,773 first brought home by the merchants of Venice 937 00:41:54,816 --> 00:41:57,427 and eat the dishes they created with them 938 00:41:57,471 --> 00:42:00,996 in their city by the sea... 939 00:42:01,040 --> 00:42:04,696 very clever people with a taste for adventure.