aand find out what your case all ccould be worth.uld ve made. call one eight hundred, eight million hello. ciao. ciao stanley, nice to meet you. please. you have such good taste in clothing. absolutely. i m on the trail of another gastronomic superstar of the region. the giusti company make traditional balsamic vinegar using grapes from just outside modena. and
the gigantic deli of my dreams. but don t fret, i have the metabolism of a teenager. bologna is the capital of emilia-romagna, a wealthy region that straddles italy and is cocooned between the adriatic sea and the apennine mountains. it s a lush land of fertile river valleys stuffed with livestock and billowing soft wheat. no wonder it s also bred one of the world s best chefs. buckle up. i know you can only see a blur with glasses, but that s me in the car tearing around the roads of modena province in the tender care of massimo bottura, a man who likes fast cars, slow food ,
i remember when it started to become popular. people were using it on everything. on to make things. traditional balsamic vinegar is just one of a staggering 44 protected food products in emilia-romagna. this place has more than any other region in italy. so how are they effortlessly producing all of these famous delicacies? parmigiano, balsamic vinegar and prosciutto. to find out, i m heading to the hills outside modena to meet my friend, massimo bottura, again what do you have? i have some products.. and his wife, lara gilmore, who runs their incredible restaurant.
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