>>
>> THIS
>> THIS MIGHT BE OUR MOST INTERNATIONAL SHOW.
INTERNATIONAL SHOW. FROM BRAZIL, WE'LL TAKE YOU TO
ITALY.
ITALY.
ITALY. LOOK AT THIS WONDERFUL FOOD.
WE'RE TALKING ABOUT THE CHEF,
ITALIAN PRIVATE CHEF.COM.
YOU ACTUALLY GO BACK AND FORth
BETWEEN LIVING IN ROOM AND
TEACHING US HOW TO KICK IN
PORTLAND.
PORTLAND.
PORTLAND. >> I USUALLY GO TO PEOPLE'S
HOUSE.
HOUSE.
HOUSE. THIS YEAR I WILL BE LIVING IN
AMERICA THE WHOLE YEAR.
I USUALLY GO BACK TO ROME FOR
FIVE MONTHS.
FIVE MONTHS. >> WHEN YOU THINK OF ITALIAN
FOOD, WHAT DO YOU THINK OF.
AMERICANS THINK PIZZA AND
SPAGHETTI, IS THAT FAIR?
MAYBE A SAN NA -- LASAGNA.
WHAT ELSE WOULD YOU ADD?
>> THIS IS A CASH SHA --
FOCACCIA BREAD.
FOCACCIA BREAD. >> THE FLARE FROM NAPOLY, A
LITTLE BIT OF EGG.
THEN I PUT CHERRY TOMATOES
BECAUSE IT'S STILL SUMMER,
BLACK OLIVES AND THE OREGANO.
>> OLIVE OIL.
>> EXTRA VIRGIN OLIVE OIL.
>> SUPER IMPORTANT.
THE QUALITY HAS TO BE REALLY
HIGH.
HIGH.
HIGH. JUST A FEW INGREDIENTS.
SO IF YOU USE VERY HIGH QUALITY
INGREDIENTS, BOOM, YOU HAVE AN
PAY MAIZING -- AMAZING MEAL.
FETTUCCINE, CHERRY TOMATOES,
FRESH MOZZARELLA ON TOP.
I MADE THIS THIS MORNING AND
THEY COOK LEAK IN TWO MINUTES
-- LIKE IN TWO MINUTES.
>> THE SECRET TO A GOOD NOODLE.
>> NOODLE.
>> NOODLE. >> PASTA, FETTUCCINE, HANDMADE.
>> IT IS EXTREMELY IMPORTANT
FLOUR.
FLOUR.
FLOUR. 20% OF SELL LENA -- SEMOLINA
FLOUR.
FLOUR.
FLOUR. >>
FLOUR. >> IS THERE A DIFFERENCE -- THE
PASTA IS DIFFERENT.
>> IT'S THE SHAPE.
YOU HAVE THE SAME MACHINE.
I USE THE SAME MACHINE MY MAMMA
USED BECAUSE I COME FROM A
RESTAURANT FAMILY, SO THE SAME
MACHINE.
MACHINE.
MACHINE. YOU CAN TURN THE --
>> INTO THE SHAPE YOU WANT.
>> PEOPLE START TO LEARN AND
HAVE THIS LOVE FOR THE HAND
MADE FRESH PASTA AND THEY HAVE
AMAZING, AMAZING PASTA.
>> HAVE YOU EVER BEEN HIRED TO
GO IN COOK FOR A PARTY AND THEY
ASK YOU TO DISAPPEAR LIKE
THEY'VE DONE THE WORK?
I JUST WONDERED IF A HOSTESS
WAS LIKE THANK YOU.
>> ITALIAN PRIVATE CHEF.COM.
FOR AN EXTRA $20 YOU WILL TEACH
US ITALIAN WHILE YOU'RE
COOKING.
COOKING.
COOKING. >> YOU WERE TEACHING US HOW TO
SAY PLEASE AND THANK YOU.
>> GRACA.
>> GRACA.
>> GRACA. >> PREGO.
>> PREGO.
>> PREGO. >> WHAT IS THAT?
>> THE NAME OF A SAUCE HERE.
>> I'LL TAKE THE CHEESE
VERSION.
VERSION.
VERSION. >> THERE'S NO RAGU.
RAGU MEANS NOTHING IN ITALIAN.
>> NO.
>> NO.
>> NO. RAGU MEANS VERY GOOD MEAT
SAUCE.
SAUCE.
SAUCE. >>
SAUCE. >> AND