caught between a rock and the sea, cabrese are notoriously tough. but this is a place where southern hospitality is a way of life. oh, my gosh. look at the size of those. you should open a restaurant. and in this poor region every meal is a celebration. oh, wow. looks like a million different flavors in there. calabria sits in the toe of the boot in italy separated from sicily in the south only by the narrow strait of mecina. it s a region of rugged landscapes, mountain ranges and 500 miles of coastline. it doesn t have that infrastructure, still a lot of abandoned buildings, a lot of poverty, a lot of corruption. it s really unfortunate because it is magnificent. like millions of calabrians, all four of my grandparents immigrated from this region with nothing but the clothes on their backs. so i m headed first to see the birthplace of my grandfather, the man who my father and i are named after. the town s population, 900 and happily i m being joined by two semi
today he s preparing me a dish that has helped cement his restaurant, a dessert called fire. so it s just egg white and sugar. we put the carbon powder. this is just charcoal. yeah. what do people think about it? i lot of people think that putting the charcoal in the meringue was something a little bit crazy. in 2021 over 60 wildfires ravaged calabria leaving a trail of death and devastation in nino s beloved mountains. foraging was completely different after the fire because you can see a lot of mountainsides completely black, but at the same time walking around you can see all the strong nature and colors going through the ground and just go up and show its greatness. then i came back home and say okay, i have to tribute the
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