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Across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. how s it going? everything is fine. let s eat a bit of meat today. just a little. opened by vito s grandfather in 1927, this fornello isn t your average butcher shop, but we ll get into that in a minute. what do you want to try? i want to try everything. but tell me what they are. some pugliese rib-eye. wow. pork panchette. yes. cisternino s fornelli grew from the ancient tradition of communal feasting at village fairs. so keeping that tradition alive, the modern fornelli don t just sell the meat, they cook it for you on the spot. bombette, the meat famous and renowned. bombette. bombette means little bomb, a reference to the explosion of flavor that comes from cooking the tastiest strips of fatty ....
And if you follow your nose, chances are you ll stumble across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. how s it going? everything is fine. let s eat a bit of meat today. just a little. opened by vito s grandfather in 1927, this fornello isn t your average butcher shop, but we ll get into that in a minute. what do you want to try? i want to try everything. but tell me what they are. some pugliese rib-eye. wow. pork panchette. yes. cisternino s fornelli grew from the ancient tradition of communal feasting at village fairs. so keeping that tradition alive, the modern fornelli don t just ....
so when i used to get in a class, i was bullied with the sounds of cow, like moo. they bullied you? yeah. so has that changed now the way people view cheesemakers? you re like a hero now. luckily, things have changed. yeah, yeah, yeah. we put the burrata on top of the focaccia like this. that s it. thank you. that s delicious. that s so good. listening to vito s stories, it makes perfect sense that for him, both profession and family are inextricably linked. we call her baby burrata when she born. and who knows, thanks to vito s drive to revitalize the family business, their daughter chiara might just represent the fifth generation of casari. ....
Right? yeah, five of us. and we work all year, all together. how is that? it s amazing. is it? yeah. sometimes a little hard? yeah. you know, we fight every day, but at the same time, we love each other. and your grandfather started yeah, angelo antonio, my grandfather bought this place. but before him, his father start in a farm in altamura with nothing, with two, three cows, and he start to make mozzarella, scamorza, caciocavallo. four generations of diceccas have continued to make these iconic southern italian cheeses. follow me, please, stanley. i will. i will. but bucking convention, vito chose not to join the family business, escaping puglia to travel the world instead. when he told people he was a cheese maker, he was surprised ....
Base is goat milk. 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. ....