DISTANCING GUIDELINES WENT INTO EFFECT.
[ITALIAN MUSIC] >> THE NORTH END IS BOSTON’S TRADITIONAL ITALIAN HEART, BUT MIDA IS A TASTE OF ITALY ON THE SOUTH LINE.
>> IT TRANSLATES TO GENEROSITY, FROM THE WORD HE OR SHE GIVES ME.
PASTA IS ONE OF THE MOST PERFECT VEHICLES TO PROVIDE GENEROSITY AND TO SHOW LOVE FROM THE HEART.
>> WILLIAMS LOVE FOR PASTA IS PALPABLE AND YOU SEE HIM MAKE IT BY HAND.
>> WE TAKE RICOTTA, A LITTLE BIG , PARMESAN CHEESE, PEPPER AND SALT.
>> ALL OF THE PASTAS HERE ARE MADE IN-HOUSE.
>> THIS IS THAT NIKKI -- GNIOCCI.
>> ONCE THEY MAKE IT TO THE STOVETOP -- THE PASTA IS COOKED DOWN IN A PEPPER TEA.
>> YOU GET THE AROMA, THE SPICE, THE SPICE REAL DEEP FLAVORS FROM IT.
>> THEN TOPPED WITH PECORINO ROMANO CHEESE.
THIS IS JUST ONE OF THE ITEMS ON THE ROMAN INSPIRED MENU.
>> ROME, I WOULD SAY, HAS THE MOST POPULAR DISHES OUT OF ALL OF ITALY.
GOOD BALANCE, NOT TOO SPICY, NOT OVERLY RICH.
>> A SIMPLE AND DELICIOUS STYLE INFORMED IN PART BY HIS OWN HEALTH HISTORY.
HE HAS CROHN’S DISEASE.
>> I HAVE TO COOK IN A SURVIVALS SENSE.
>> DOESN’T HOLD HIM BACK.
>> IT JUST MAKES YOU ABSOLUTELY GIDDY WHEN YOU EAT IT.
IT’S AIRY, LIGHT, CRISPY AND CRUNCHY.
IT JUST HAS EVERY SINGLE ELEMENT THAT YOUR TONGUE AND SOUL APPRECIATES.
>> BORN TO A SYRIAN-LEBANESE MOTHER AND AN AFRICAN-AMERICAN FATHER, HE MAY NOT HAVE ITALIAN BLOOD HAS PASSION NONETHELESS RUN THROUGH HIS VEINS.
>> FOR ITALIANS, THEIR SOUL IS IN IT BECAUSE THEIR FAMILY AND BLOOD ARE IN IT.
THAT’S WHO THEY ARE.
I AM NOT OF ITALIAN DESCENT, BUT IT DOESN’T MEAN I CAN’T HAVE THE SAME HEART AND DETERMINATION.
>> STEADFAST TO SERVE EACH SOUL HERE WITH LOVE.
>> WHEN PEOPLE COME IN AND THEY SAY THEY JUST WENT TO ITALY AND THIS IS JUST AS GREAT AS THE EXPERIENCE THEY HAD, THAT’S WHAT WE ARE WORKING FOR.
IT’S NOT ABOUT US BEING BETTER OR ON THE SAME PAR, IT’S ABOUT HOW MUCH HEART WE ARE COOKING WITH.
♪ >> OLEANA IN CAMBRIDGE IS WIDELY KNOWN FOR THE TURKISH DELIGHTS OF JAMES BEARD AWARD-WINNING CHEF ANA.
WHY SUCH A FOREIGN FLAVORS FROM THIS SEATTLE NATIVE?
>> I WAS COOKING AT A RESTAURANT IN HARVARD SQUARE CALLED CASABLANCA AND A WOMAN FROM TURKEY WAS HAVING DINNER WITH MY BOSS.
SHE SAID YOU SHOULD SEND YOUR CHEF TO TURKEY TO STUDY WITH ME AND I WILL TEACH HER EVERYTHING ABOUT TURKISH CUISINE.
>> THAT WAS THE TURNING POINT.
SHE OPENED OLEANNA IN 2001, ARTFULLY CREATING SIGNATURE DISHES.
>> IT’S A PASTRY MADE WITH REALLY THIN DOUGH.
ALMOST LIKE A DUMPLING, ALMOST.
>> THERE IS A GLOSSARY TO HELP NEWCOMERS COME AND FOR REGULARS, THERE ARE THE CLASSICS.
>> THESE ARE DIFFERENT KIND OF FALAFEL.
THEY HAVE A LOT OF SPINACH INSIDE OF THEM AND ARE MADE WITH CHICKPEA FLOUR.
>> MY GOAL WAS TO BROADEN PEOPLE’S PERCEPTION OF WHAT MEDITERRANEAN FOOD WAS AND BRING MIDDLE EASTERN FLAVORS INTO THE MAINSTREAM.
>> FLAVORS THAT ARE ENRICHED TO THE USE OF EXOTIC SPICES.
>> THIS IS A TART LEMONY SPICE.
YOU USE THIS WITH A HEAVY HAND.
WHAT TURKEY REPRESENTS IS THIS CROSSROADS OF EAST MEETS WEST.
THE OTTOMAN EMPIRE REALLY INFLUENCED AND LIFTED THE LEVEL OF COOKING, IN MY OPINION.
IT IS MUCH, MUCH MORE SOPHISTICATED THAN OTHER CUISINES IN THE MIDDLE EAST.
>> SHE IS THE CO-OWNER OF TWO OTHER MIDDLE EASTERN EATERIES, EACH WITH ITS OWN UNIQUE SPIN.
THEY SHARE FRESH FROM THE FARM PRODUCE FROM SIENA FARMS IN SUDBURY, OWNED AND FARMED BY HER HUSBAND.
IT IS AN INTERESTING COMBINATION.
TURKISH TASTES -- >> AND FRESH VEGETABLES FROM MASSACHUSETTS, YEAH.
>> HER LOVE AFFAIR WITH TURKEY IS STILL STRONG TODAY.
>> EVER SINCE THAT FIRST TRIP I’VE GONE ONCE OR TWICE A YEAR.
IT’S AN ANNUAL SOURCE OF INSPIRATION.
I HAVE MANY FRIENDS AND RESOURCES THERE.
IT’S WHERE I GET JUICED UP.
>>OLEANNA OFFERS TAKE OUT SERVICE AND WILL BE OPEN FOR DINING IN MID JULY.
IN FACT, ALL OF THE RESTAURANTS FEAT