chefs table noodles season 1 episode 3

  • 2 days ago
Daily_Shows Movie

All rights reserved @Dailymotion.com - Daily_Shows
Transcript
00:00Lots of regions in Italy have dry pasta, but Campania does it better than anyone.
00:12Here on the Sorrento coast, overlooking the Bay of Naples, you have the sea air,
00:25you have Vesuvius and volcanic soil. It's also where you find Pepe Guida.
00:45I don't think there's anybody anywhere in the world who does with dry pasta what he does.
00:52His pasta is just on another plane. Pepe Guida is the Pope of pasta.
01:07Pasta dishes are not simple. Pepe can create a tasting menu only made of pasta.
01:19Dishes that will make you go from one side to the other of your spectrum of emotions.
01:25Every single dish can change the mood around the table.
01:32The most elegant dish is a caress, and the next one is a punch in your stomach,
01:42and the next one is a slap on your face and wakes you up.
01:45Pepe has two restaurants. Osteria di Nonna Rosa, a Michelin star restaurant,
01:56and a simpler place, Villa Rosa. His restaurants are named after his mom.
02:06She's still working every day peeling vegetables, shelling peas, and approving all the dishes.
02:16He's cooking the food that he grew up eating, that he's brought to another level.
02:24It's a fantasy of an incredible Italian homestyle restaurant.
02:32It's also the most incredible pasta that you will ever encounter.
03:02Mmm, look how beautiful this is.
03:06The branches are bending because they're full of lemons.
03:12Ah, I'm getting there too.
03:14Oh, look at this.
03:16Come on, push it.
03:21Every pasta dish I make never exceeds the three or four ingredients.
03:32You don't need to put ten ingredients together.
03:37You just confuse the palate and the mind.
03:52It's so sweet.
03:55The lemon has incredible and distinct aromas.
04:02If I use the lemon to make a pasta dish, I have to make sure that the lemon emerges.
04:17The lemon is very useful for infusions.
04:25For this reason, cooking a pasta dish directly in a lemon infusion
04:33the spaghetti absorbs the essential oils of the lemon.
04:38Imagine for a moment the taste that you have to taste.
04:43Take a lemon, grate it and put it next to it.
04:49You can smell the extraordinary aroma of the essential oils.
04:54The same thing is transmitted to the pasta.
05:02It's a dish of extreme simplicity.
05:06With a taste that is unique.
05:14This is the philosophy of all my dishes.
05:19My goal is that when you put my spaghetti in a lemon infusion,
05:25it must remain imprinted in your mind, you must not forget it.
05:49Always make them small.
05:57I grew up with my mother in the kitchen.
06:07She parked me in the carriage, in a corner of the kitchen.
06:19I was fascinated by the smell of the onion, of the tomato that began to cook.
06:29At that time we had little.
06:33There was no steak or chicken every day.
06:39But there was always pasta.
06:47I saw my mother cook.
06:52With love, passion and sacrifice.
06:58Dishes of great flavor.
07:04I began to breathe and grow, to be raised with her traditions,
07:10her perfumes, her dishes.
07:18I was fascinated by her cooking.
07:23I was fascinated by her dishes.
07:37That's why I can say that I was fascinated not with milk, but with tomato.
07:45With meatballs, with the tradition of my land.
07:53With the tradition of my land.
08:14Naples has not always been rich.
08:19There have been times in which Neapolitans had to invent dishes every day to survive.
08:26But one thing they had was the sea.
08:33And if they didn't catch any fish or didn't have any shellfish,
08:39they found ways of making a dish with nothing.
08:48The rich ate spaghetti with seafood.
08:57When people had no money and wanted to eat something from the sea,
09:02in Naples they invented the fact of using stones as if they were seafood.
09:09It's a dish that dates back to the night of the times.
09:14I reinterpreted it in my own way.
09:20The stones must have at least one centimeter of algae on them.
09:25They will be the ones that give the flavor of the dish.
09:31I make a garlic oil.
09:35I make the garlic go further.
09:40The slightly burnt garlic releases an extraordinary scent
09:46and makes the difference of the dish.
09:51Then I add the tomatoes and put the stones down, as if they were seafood.
10:03It's a dish that dates back to the times of hunger.
10:10Nowadays, it's something scenographic and luxurious.
10:20You can expect any ingredient in a pan.
10:27But you certainly can't expect spaghetti with stones inside.
10:40It's a dish that has a rich flavor.
10:46It's a dish that has a rich flavor.
10:52It's a dish that has a rich flavor.
10:58It's a dish that has a rich flavor.
11:04It's a dish that has a rich flavor.
11:09It's a dish that has a rich flavor.
11:13It's a dish that has a rich flavor.
11:17It's a dish that has a rich flavor.
11:40First, the chef's opinion.
11:43First, I want to smell it.
11:45First, I want to smell it.
11:47First, I want to smell it.
11:51If you notice, there are tears.
11:58When I was 18, I had to start working.
12:07I understood that I liked to cook.
12:12But I still had to learn everything.
12:15But I still had to learn everything.
12:19When I started working in the kitchen,
12:23I was the last of the whole brigade.
12:28But I was hungry.
12:31I wanted to understand and learn.
12:36No one was there to waste time
12:38to say, take the knife like this.
12:41You looked at how they used a tool.
12:46You slowly approached and tried to acquire that mastery.
12:54One day, the chef proposed to me
12:56to go with him to work in a large hotel
13:00at a very high level in Positano,
13:03which are the Sirenose.
13:07It didn't seem real to me.
13:11I didn't know what I was seeing.
13:16He told me, you will come with me
13:19not because you are good, but because you are ambitious.
13:29I stayed there for a year.
13:35That year was fundamental for me
13:37to embark on a line of high cuisine.
13:59When the year ended at the Sirenose,
14:02that was the turning point.
14:05I realized that I really liked to cook,
14:12but I couldn't have someone to give me orders,
14:16to tell me how to make the dish.
14:22I started to think of opening my own place.
14:29My fears at the beginning of this activity
14:31were many.
14:37I was just married.
14:40Lella and I were two boys who didn't have a penny.
14:50Lella told me, don't worry.
14:54She tried to make me understand that it was complicated,
14:58but together we could do it.
15:02And she told me, let's do it.
15:09My mother lent us the house where she opened
15:12the simplest restaurant among the simplest.
15:18A small kitchen with four tables and plastic chairs.
15:24The kitchen that my mother made at home.
15:32Of course, I was very shy.
15:38But Lella was naturally open to the welcome.
15:46A great housewife.
15:49My voice and my eyes were out in the living room.
15:57Lella gave Pepe the possibility
15:59of doing what he wanted in the kitchen,
16:02because she took care of everything else.
16:06She was the other half of Pepe.
16:30I don't know how to do it.
16:32Go.
16:39Who is he?
16:43He's a shepherd.
16:49Spaghetti al pomodoro is the symbol dish
16:52of all Italian families.
16:55It's something that has been handed down
16:58from generation to generation.
17:05For us, it's something that goes beyond
17:08the fact of filling your stomach.
17:20I wanted to make it a modern dish,
17:23and try to immerse the tomato.
17:32When you make the preserves,
17:35a tomato that has risen from the sun,
17:38that has matured,
17:41is put in a bottle, fresh.
17:45It's beautiful.
17:48Then where is the mistake?
17:51When you cook it to make a sauce,
17:54half an hour, 40 minutes,
17:57you ruin it.
17:59So I thought,
18:01how do I make a spaghetti al pomodoro
18:04that leaves the scent and color
18:07of when it's put in a bottle?
18:10After you put the pasta in the water,
18:13it has to start to boil.
18:16It has to boil.
18:17When you put the pasta in the water,
18:20the tomato sauce has to start cooking.
18:25Then the countdown starts.
18:28The pasta takes 8 minutes to cook,
18:314 minutes in the water,
18:34and the other 4 minutes to cook the tomato.
18:39By doing this,
18:41the tomato has a very short cooking time.
18:44The taste,
18:46the color,
18:48and the scent
18:50of the tomato that has risen from the sun
18:52of its season remain.
18:57Most people take pasta with tomato sauce for granted.
19:03Pepe wants to make it something that you venerate.
19:09It's called la devozione
19:10because once you taste that,
19:12you become a devotee.
19:41I'll eat this mozzarella.
19:44You see,
19:46there's a lot of mozzarella in this part.
19:50It takes 3 minutes to cook it.
19:53I'm smiling because of the tomato sauce.
20:01The first Nonna Rosa osteria,
20:04what we ate at home,
20:07was served
20:11with a tomato sauce.
20:17I wanted to do something more.
20:25So I started studying.
20:30I bought books
20:33about the greatest cooks in the world.
20:36I started to understand their thoughts,
20:45their cooking philosophy.
20:53Then I put everything in a cauldron.
20:58I took the best of it
21:00and I tried to apply it
21:02to the dishes on my table.
21:04That's where my idea for spaghetti
21:07with lemon water came from.
21:09That dish comes from
21:11an ancient recipe
21:13full of fats.
21:18My studies led me
21:20to look at the dish
21:22in a modern way.
21:26How can I make it lighter,
21:29but leaving the flavors
21:31of the tradition of my land?
21:36I started to take away
21:38and leave only the essence.
21:46It's a dish with an extreme flavor
21:49and elegance.
21:53That's where my real happiness
21:56in cooking began.
21:57Real happiness in cooking
22:03playing with tradition,
22:09but in my own way,
22:11with my ideas.
22:27I was hungry for notoriety.
22:47I wanted to talk about
22:49the stamp of my hostess,
22:51of my family.
22:54If it was possible,
22:55if it was possible to get
22:57to the Michelin star.
23:07We reset everything.
23:11Wooden tables,
23:15linen towels on the table,
23:20cushions,
23:22crystals.
23:27The customers were displeased.
23:32Once they arrived at the restaurant,
23:35they found everything upside down.
23:38And that was not good.
23:41They got up from the table
23:43without even looking at the menu.
23:46Within three or four months,
23:49all the customers disappeared.
23:54There are cooks who mocked us,
23:57saying,
23:59does he want to make a big restaurant?
24:01Where did he study?
24:04Who are the cooks who trained him?
24:08He invented himself a chef,
24:10but he's not a chef.
24:18This worried me.
24:23But there was always Lella
24:25who did it with me.
24:33Then gradually,
24:36people started coming
24:38to try,
24:40to try, to try, to try.
24:45And there was a boom.
24:49We had to send people away
24:51because we couldn't
24:53accommodate them.
24:55The cooks
24:57who aim for the stars
25:00have to be focused
25:02every day
25:04so that
25:06they can
25:08achieve
25:10what they want
25:12and
25:14achieve
25:16what they want
25:18and
25:20achieve
25:22what they want
25:24and
25:26achieve
25:28what they want.
25:30You never know
25:32when an inspector
25:34comes to visit you.
25:36Many times
25:38you don't even know
25:40who they are.
25:42So putting your customers
25:44at ease
25:46is a fundamental thing.
25:50But there was a problem.
25:54I've always been
25:56quite shy.
26:12It's a star-studded restaurant.
26:14The usual routine
26:16is that the cooks
26:18come out after work
26:20and say hello.
26:22I didn't do that.
26:25Lella
26:26was shouting
26:27over the kitchen,
26:28Pepe,
26:29can you come up?
26:31And you could hear him
26:33say no.
26:35And I
26:37said,
26:39no.
26:41I said,
26:43no,
26:45no,
26:47no,
26:49no,
26:51no,
26:52no,
26:54no.
27:17She pushed him
27:19to talk to people
27:21and he started
27:22to come out.
27:52It's a star-studded restaurant.
27:53The usual routine
27:54is that the cooks
27:55come out after work
27:56and say no.
27:57And I said,
27:58no,
27:59no,
28:00no,
28:01no,
28:02no,
28:03no,
28:04no,
28:05no,
28:06no,
28:07no,
28:08no,
28:09no,
28:10no,
28:11no,
28:12no,
28:13no,
28:14no,
28:15no,
28:16no,
28:17no,
28:18no,
28:19no,
28:20no,
28:21no,
28:22no,
28:23no,
28:24no,
28:25no,
28:26no,
28:27no,
28:28no,
28:29no,
28:30no,
28:31no,
28:32no,
28:33no,
28:34no,
28:35no,
28:36no,
28:37no,
28:38no,
28:39no,
28:40no,
28:41no.
28:42So,
28:43so,
28:44so,
28:45one of the reasons
28:46why
28:47I've decided
28:48I'm going
28:49to make
28:50Who's going to make spaghetti? It's the best thing in the world.
28:55There's a lot of basil in June. Who's going to cook it?
29:00We, the Carparians, haven't done it in days like these.
29:05Wait, I'll put it right in front of you.
29:09It'll pinch you.
29:13In 2012, I wanted to find a beautiful place
29:19where I could build a small country house.
29:26They took me to see this piece of land.
29:31All the plants had become gigantic.
29:41There hadn't been a cure for years.
29:44Careful.
29:49It was an incredible, beautiful scenery,
29:51a breathtaking view.
29:58I knew this was the place I was looking for.
30:06We spent the first six months just cleaning the bottom.
30:14Every day we cleaned, or planted a plant,
30:19or put everything in order in the family,
30:28it was always just flour in our bag.
30:37An idea began to bloom in my mind.
30:43It was a dream come true.
30:49On Sundays, the whole family gathers together.
30:57The mother and grandmother fill the table with food.
31:05They take out anything they can eat,
31:08in the fridge, in the cupboard, anything.
31:14Even my mother taught me this culture.
31:20Here, in a restaurant, I can offer my guests
31:24what happens on Sundays in the houses of these places.
31:35When my guests sit down, the table must be rich,
31:40full of food, until they say,
31:43that's enough.
31:53When we opened,
31:56I was in the kitchen with my team,
32:01my son,
32:04my mother.
32:07In the living room there was Bella, with the help of Rossella.
32:13The feeling of family.
32:18It was a dream.
32:37In Villarosa,
32:40we had, perfectly,
32:42what I always aimed to do.
32:47Then, half the world turned upside down.
32:52Bella began to understand that something was wrong.
32:57She began to think,
33:01Bella began to understand that something was wrong.
33:07She felt nauseous.
33:15I went to the doctor, he wrote down all the analysis of the case.
33:21When we found out that it was one of the most aggressive tumors,
33:31I was literally speechless.
33:39We took her to Naples for therapy.
33:44The doctor told us that he was happy with the result of the therapy.
33:55After a week, everything was back to normal.
34:03I pretended to be positive,
34:07but I was not.
34:10I pretended to be positive,
34:16but I cried at night.
34:25The fact that I was wearing a mask,
34:29with the guests behind me,
34:32and pretending that everything was normal,
34:42was terrifying.
35:02In the next few days,
35:05I had a bad dream.
35:11I was in a hospital.
35:15I was in a hospital.
35:19I was in a hospital.
35:23I had a bad dream.
35:27When I left,
35:33I left an indescribable emptiness.
35:43An immense emptiness.
35:56An immense emptiness.
36:21After Lella left, we were shocked.
36:27We didn't know what to do.
36:34The pandemic made me do something.
36:39Being unable to do anything,
36:45I couldn't cook for anyone.
36:51What could I do?
36:54I couldn't speak.
36:59I said to Rossello,
37:02I'll cook for you.
37:06I'll explain it to you.
37:09You'll film me.
37:12Let's see what happens.
37:17Here we are!
37:20Good morning!
37:24Good morning!
37:28How are you?
37:31One day, I asked him to cook ragù.
37:34We met at 6.30 a.m. via social media.
37:38The first day, I gave the ingredients to everyone who followed me.
37:43A lot of people told me,
37:46tomorrow you'll be the only one who wakes up at 6.30 a.m.
37:50and starts cooking ragù.
37:53The next morning,
37:56there were more than 1,500 people
37:59connected and live with us from all over the world.
38:04We started cooking ragù.
38:07Me and everyone who was live.
38:15And then we let it boil.
38:21How did it go?
38:24On the first day, we put the pasta down.
38:28Everyone in the world.
38:31And we cooked the ragù live.
38:36We strained the pasta.
38:39I did this and everyone did this.
38:42I seasoned the pasta and everyone seasoned the pasta.
38:45I closed the restaurant, wishing us a good appetite.
38:50And we sat at the table,
38:53eating with 1,500 families of Italians who emigrated to the world.
39:00This was an incredible emotion.
39:08We were connected with my directives all day long.
39:13It was like a roar,
39:17an immense cry.
39:21And people understood our authenticity.
39:26It literally saved lives.
40:13A film by
40:19A film by
40:25A film by
40:31A film by
40:37A film by
40:42A film by
41:13A film by
41:24For Pepe, having the restaurant without Lella,
41:28this must have seemed like the end of the world.
41:32And instead, he went beyond.
41:36A film by
41:40He decided to make the villa that they had purchased together
41:45into a monument to her.
41:49He made it into the place that she would have wanted.
41:58Every day, when I arrive at the gate,
42:02I see her presence.
42:08It's an incredible emotion.
42:24I want my children to be happy and to live life.
42:32For the most part, we have already done this with Lella.
42:39I am continuing to give them all the opportunities
42:44to have a place where they can express their passion
42:49and pass on these traditions.
42:53My son, Francesco, is a great fan of Leviti,
42:58and he gives us a hand.
43:01Especially in the pastry shop, but also in the kitchen.
43:08Rossella has this innate gift, like her mother,
43:13to welcome the guests as if they were at home
43:17and to make them feel at ease
43:20the moment they set foot in our premises.
43:22A film by
43:28When I started to think about having a small restaurant,
43:35it already seemed something gigantic.
43:41Not even in my wildest dreams
43:44could I have imagined getting to where I am now.
43:52It's a wonderful feeling.