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. yeah. so we dip the taralli inside the blue cheese.
the grain that s completely burned gets discarded. we only use what is toasted. right, toasted, not burned. so half of it goes. toasting the grain is a delicate yet labor-intensive process. this is heavy. it s heavy. but it produces a dark flower, which can be used for making bread, as well as the puglian snack taralli, a kind of cross between a cracker and a breadstick. taralli made with burned wheat. they have a strange color. they re really good. you can smell it. they re really good. the flour is used to make dark pasta, which pietro prepares for his restaurant antichi sapori, or ancient flavors, in the town of montegrosso, with the help of a local expert. this is my mother, concetta. hi, concetta. nice to meet you. using a mixture of burnt and