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eric: you re not supposed to. trois cuillères. three spoons. you re sloppy, man. you re going nowhere, man. what the is that? anthony: what? i m getting there. eric: it has to be even, the sauce. champignons. jean: champignons, jambon, fromage. eric: okay, ham, mushroom, and cheese. let s go. anthony: come on, man. the customers are backing up here. how about the pizza? eric: my pizza looks good, okay? anthony: bonsoir. eric: take that. give it to the lady. no, no, no. a little bit like that, and give it to the lady. a little bit like that. like that, like that, okay. good. female customer: hello. this one i owe? [ eric speaking french ] anthony: très bien. pizza, i soon notice, is different here. toppings are somewhat on the high end. crème fraîche, reblochon cheese, figatelli, lardons, figs, chèvre. look at this line. stop dicking around with your insane perfectionism. eric: tony, you want pizza the guy. anthony: yes. [ male customer speaking french ] ....
For much of the last century. those days are mostly over and the corsican presence has dwindled to a few thousand, which is a shame, because corsica produces some of the most wonderful charcuterie and cheese anywhere. eric: she does a lot of preparations with pancetta and cheese. anthony: awesome. we want everything. u mio paese. a cured meat and cheese shop run by marie paul and family still going after 70 years. famously or notoriously or however you want to put it, this was a corsican town. i mean, when i would go to arcachon as a kid, my aunt probably a typical, you know, sort of xenophobic french women of her, of her generation said, oh, the corsicans, you know, they re all gangsters or policemen. eric: ah, très bien, merci. anthony: oh, today just got better, lovely. eric: that s no joke. anthony: very flavorful, right? eric: this one is unbelievable. ....