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Where s karen? karen? come here. right. ok. ok. ok. this is karen who works with us - one of the producers. she s from rome. so you tell us what you think, karen. ok. ok. no pressure. no. no pressure, no pressure. he s not nervous at all. noda: i m not nervous. tucci: he doesn t care about our opinion. noda: va bene? it s divine. yes, it s so good. it s perfectly creamy. it s not too intense, it s not overloaded with flavour. yeah. it s the perfect amount of pepper. yeah. and it really respects, you know, how it would be cooked in a family. ....
stanley. kotaro. nice to meet you. pleasure. nice to meet you too. kotaro noda was lured here 20 years ago by his obsession with the flavours of italian cuisine. noda s food has won praise for its creativity but tonight he s making the simplest roman classic. it s one of the famous four pastas - cacio e pepe - literally cheese and pepper. there are just three main ingredients but it takes great skill to make this roman favourite perfect. of course, another italian ....
I m sorry. but here s the thing - the one thing romans can t resist is a good meal and i m hopeful that soon noda s food will be another culinary landmark in this eternal city . so here we are in milan, the fashion and industrial powerhouse of italy. i ve only been to milan a few times and always in passing. i ve never stayed here long enough to really get a sense of it. the first thing that strikes you about milan is its dynamism. ....
There s always a secret. there s always a secret, when it comes to food, romans know what they like and like what they know. beyond his masterful take on the classics noda s menu is full of incredible innovations - from sweetbreads with heart to purple potato cream with plum gelato. i was curious how the city had taken to his creations . the downside of rome being so steeped in history is that sometimes great things are resisted because they re new and not what people are used to. missing food this good is a real shame. ....
But where does that leave you if you re an outsider? i ve come to bistro 64 - a restaurant that has won a michelin star for serving up some of the best italian food in the city. the surprising thing is that the chef is an out-of-towner. and no he s not from naples or even milan. he s from japan. buono sera. stanley. kotaro. nice to meet you. nice to meet you too. kotaro noda was lured here 20 years ago by his obsession with the flavors of italian cuisine. noda s food has won praise for its creativity, but tonight he s making the simplest roman classic. it s one of the famous four pastas - cacio e pepe - ....