♪♪♪♪N
EARLIER THIS YEAR WE MET A
CHAFF WHO REPRESENTED TUCSON
AS A CITY OFFABRIZIO.
IAN SMITH, HOW WAS ITALY?
>> OH, MAN, ITALY WAS GREA
FESTIVAL, SERVED ABOUT 80
PEOPLE, AND MY DISH WAS
ALONGSIDE NINE OTHER CHEFS,
AND IT WAS GREAT.
I DID THEEIVE
THIS
DESIGNATION FOR MULTIE
REASONS, FROM FARMING
PRACTICES TO OUR LOCAL
HERITA GOING TO HAVE AN
EVENT, YOU BROUGHT SOMETHING
YOU'RE GOING TO MAKE.
>> THIS I A PUMPKIN
AND A BUTTERNUT SQUASH.
TO START THE SOUP, WE'LL
START WITH O ROASTED
IN THE OVEN UNTIL IT JUST
GOT A NICE LITTLE GOLDEN
BROWN AND COOKED THROUGHOUT.
IN HALF, RUBBED IT WITH
OLIVE OIL AND ROASTED IT IN
THE OVEN UNTIL IT WAS
TOASTED A YEARS WITH THE
ARIZONA UNIVERSITY IN ITALY,
SO I'M BASE IN VIETO, AND
THNG TO
SHOW CHEF FABRIZIO AROUND
TOWN.
WHAT ARE YOU GOING TO SHOW
HER?
>> WE HAVE BREAD, AND
VISIT OTHER MEXICAN
RESTAURANTS EAT LOCAL FOOD,
DRINK LOCAL WINE, KIND OF
HAVE HER IMMERSED IRY INTO THE
SOUTHWEST, BUT YOU'LL BE
BRINGING YOUR ITALIAN
INFLUENCES.
>> IN MY SUITCASE I GOT SOME
FOOD, SO DO THAT
AS A PRESENT AT THE EVENT,
AND I'M GOING TO USE IT IN
ONE OF MY DISHES.
>>NOW?
>> AFTER YOU'VE GOT THIS
SAUTEED MAGIC.
>> YES, IT'S ALL ABOUT
PRESENTATION.
THIS SOUP IS GOING TO BE
SERVED HOT, IT'S GOING TO BE
REALLY GOOD, SOMETIMES
THEY'RE A
>> THE FLAVOR IS VERY NICE.
WE'RE GOING TO TOP THIS WITH
TARRAGON MOUSSE, W
FINISH IT OFF WITH BLACK
GARLIC OIL, WHICH ADDS
SWEETNESS AND ALMOST LIKE A
UMAMI TYIT OF
EVERYTHING, SOME OF THAT OIL
ON TOP, AND...
OH, THAT IS SO GOOD, AND IF
IT'S JUST A TASTEEA GO AND
EAT WITH YOU GUYS AND EAT
THE COMBINATIONS.
IT'S SO G I'M CHOKING ON MY
WORDS!
THANK YOU FTALY MEETS ARIZONA THIS
SUNDAY, FEATURING UNESCO'S