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. the ricotta that we had this morning is going in there. a pizza oven? a wood-burning pizza oven and we have aggressive cooking to give it this crunchiness on top. with ingredients this good, simplicity is key. 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 the flatbreads cook in these
warmed, just baked. it makes you feel like you are a child. [ laughter ] i have never had it like that. no. this is, jesus! put that in my car. thank you, so much. massimo is whisking me back to the country home and art hotel on the outskirts. [ speaking non-english ], named after his mother. because of the pandemic, his team lived by canadian chef jessica have gotten used to it. we burn in the pizza oven and we will have aggressive cooking to get this crunchiness on top.
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. 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. local wood is piled high in the
crunchiness on top. with ingredients this good, simplicity is key. 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 the flatbreads 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 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 elderflower 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.
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.