Oh, yes. It's so simple, you know -that's the thing. There's no fussiness there. And you...
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Oh, yes. It's so simple, you know -
that's the thing. There's no fussiness there. And you know what everything is. The artichokes are in season -
they're the ones they're using. Just a few little langoustines, the prawns, tomato - that's it. They are so good, and I'd love
to learn how to make that. Happy with your ravioli?
Yes, very good, thank you. It's so good. Grazie mille.
Thank you so much. And it's just artichoke in there? Artichokes, ricotta
and Parmesan cheese. A bit of ricotta, yeah...
That's a secret, to make it sweeter. Yeah, it's so good. You know, Angela, Luca is so good
in front of house, because he's in and out
like a ghost. You don't see him, you don't
hear it, but he's been there, he's done the job and you can focus
on your guest, on the company that you're with. What Bruno is doing in
the kitchen is also remarkable. I'm determined to find out how
he turns such simple ingredients into some of the tastiest dishes
I've had in Italy. Next course
that's the thing. There's no fussiness there. And you know what everything is. The artichokes are in season -
they're the ones they're using. Just a few little langoustines, the prawns, tomato - that's it. They are so good, and I'd love
to learn how to make that. Happy with your ravioli?
Yes, very good, thank you. It's so good. Grazie mille.
Thank you so much. And it's just artichoke in there? Artichokes, ricotta
and Parmesan cheese. A bit of ricotta, yeah...
That's a secret, to make it sweeter. Yeah, it's so good. You know, Angela, Luca is so good
in front of house, because he's in and out
like a ghost. You don't see him, you don't
hear it, but he's been there, he's done the job and you can focus
on your guest, on the company that you're with. What Bruno is doing in
the kitchen is also remarkable. I'm determined to find out how
he turns such simple ingredients into some of the tastiest dishes
I've had in Italy. Next course
Full Transcript
00:00:01.000 --> 00:00:03.096
Oh, yes. It's so simple, you know -
that's the thing.
00:00:03.096 --> 00:00:05.004
There's no fussiness there.
00:00:05.004 --> 00:00:06.076
And you know what everything is.
00:00:06.076 --> 00:00:09.036
The artichokes are in season -
they're the ones they're using.
00:00:09.036 --> 00:00:11.002
Just a few little langoustines,
00:00:11.002 --> 00:00:12.088
the prawns, tomato - that's it.
00:00:12.088 --> 00:00:15.008
They are so good, and I'd love
to learn how to make that.
00:00:15.008 --> 00:00:18.028
Happy with your ravioli?
Yes, very good, thank you.
00:00:18.028 --> 00:00:20.064
It's so good. Grazie mille.
Thank you so much.
00:00:20.064 --> 00:00:22.559
And it's just artichoke in there?
00:00:22.559 --> 00:00:24.919
Artichokes, ricotta
and Parmesan cheese.
00:00:24.919 --> 00:00:28.679
A bit of ricotta, yeah...
That's a secret, to make it sweeter.
00:00:28.679 --> 00:00:30.002
Yeah, it's so good.
00:00:30.002 --> 00:00:32.036
You know, Angela, Luca is so good
in front of house,
00:00:32.036 --> 00:00:33.096
because he's in and out
like a ghost.
00:00:33.096 --> 00:00:36.068
You don't see him, you don't
hear it, but he's been there,
00:00:36.068 --> 00:00:39.032
he's done the job and you can focus
on your guest,
00:00:39.032 --> 00:00:41.002
on the company that you're with.
00:00:42.076 --> 00:00:45.092
What Bruno is doing in
the kitchen is also remarkable.
00:00:45.092 --> 00:00:49.008
I'm determined to find out how
he turns such simple ingredients
00:00:49.008 --> 00:00:52.088
into some of the tastiest dishes
I've had in Italy.
00:00:52.088 --> 00:00:54.044
Next course.
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Movie Summary
Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
