>>> WE ARE BACK.
8:49 NOW WITH "TODAY FOOD."
THIS MORNING, WE ARE JOINED BY
OUR GOOD FRIEND, THERE HE IS,
BOBBY FLAY.
>> HEY, BOBBY.
>> BOBBY.
>> BEFORE THE PANDEMIC --
>> WHAT’S UP?
>> -- BOBBY EM PARKBARKED ON THE
OF A LIFETIME, GOING TO ITALY
WITH HIS PAL.
THEY TOOK IN THE LOCAL HISTORY
AND CUISINE ITALY HAS TO OFFER.
MUST HAVE BEEN AMAZING.
>> WOW.
YOU CAN FOLLOW ALONG ON THEIR
ADVENTURES IN THEIR SHOW CALLED
"BOBBY IN ITALY."
LOOKS LIKE YOU HAD A GREAT TIME.
>> IT WAS A TOUGH ASSIGNMENT.
I VOLUNTEERED.
IT WAS FANTASTIC.
WE’VE BEEN GREAT FRIENDS FOR
SUCH A LONG TIME.
SHE WAS BORN IN ROME.
I’M A TOTAL -- JUST OBSESSED
WITH ITALY.
IT WAS GREAT.
>> DID SHE SAY, SPAGHETTI ALL
THE TIME?
>> I KNOW.
IT’S HARD TO KEEP UP WITH HER.
I THINK HER FAVORITE PASTIME NOW
IS CORRECTING WHEN I TRY TO
ACTUALLY SPEAK ITALIAN WORDS.
I GOT CORRECTED CONSTANTLY.
>> Y’ALL HAVE KNOWN EACH OTHER A
LONG, LONG TIME, BOBBY.
WHAT’D YOU LEARN ABOUT HER ON
THIS TRIP THAT YOU DIDN’T
ALREADY KNOW?
>> I LEARNED THAT EDED THAT SHE’
MORE RELAXED IN ITALY.
SHE’S SMILING FROM EAR TO EAR.
SHE’S GOT FAMILY THERE.
HER MOM, VERONICA, ONE OF MY
FAVORITE PEOPLE IN THE WORLD,
WAS THERE.
SHE HAS THIS, YOU KNOW,
DIFFERENT KIND OF FEEL ABOUT
HER.
IT’S LIKE -- AND I FEEL THE SAME
WAY.
WHEN YOU’RE OVER IN A PLACE LIKE
THAT, IT IS REALLY EASIER TO
RELAX.
YOU KNOW YOU CAN’T REALLY GO TO
WORK.
THE
IT’S A NICE FEELING.
ALSO, WE HAD GELATO THREE TIMES
A DAY.
NOTHING WRONG WITH THAT.
>> WE CAN’T HAVE YOU ON WITHOUT
COOKING SOMETHING FOR US.
WHAT’S GOING ON IN THE KITCHEN?
>> WE WENT TO ROME AND TUSCANY,
AND WE WENT OUT TO DINNER AND
LUNCH.
GOT DRESSED UP AND WENT OUT.
WE GOT TO TUSCANY, GOT OUR
APRONS ON, AND WE COOKED.
ONE OF THE CLASSIC DISHES IN
TUSCANY IS LIKE A MEAT SAUCE AND
PASTA.
I’LL SHOW YOU WHAT I’M DOING
HERE THAT YOU CAN DO AT HOME.
IT IS GROUND PORK, GROUND BEEF,
AROMATIC VEGETABLES LIKE ONIONS,
CELERY, AND CARROTS.
THEN I’M GOING TO ADD SOME TOMATOES, SOME MUSHROOMS, WHICH
TOMATOES, SOME MUSHROOMS, WHICH
YOU’LL FIND A LOT IN TUS KAMY.KA
TUSCANY.
IT’LL GIVE IT A GREAT EARTHY
FLAVOR.
90 MINUTES OR SO.
YOU CAN GO LONGER IF YOU WANT.
BEAUTIFUL RED WINE TO MAKE IT
HEAVY.
LET THAT COOK FOR ABOUT 90
MINUTES.
IT IS A GREAT SUNDAY NIGHT DISH.
OVER HERE, I HAVE SOME FRESH
PASTA THAT I MADE.
CLEARLY, YOU CAN MAKE YOUR OWN,
OR, OF COURSE, YOU CAN BUY SOME.
DON’T FORGET, IF YOU HAVEN’T
MADE FRESH PASTA BEFORE, GIVE IT
A WHIRL.
THERE’S A COUPLE INGREDIENTS.
EGGS AND SOME FLOUR.
THE MORE YOU DO IT, THE BETTER
YOU GET AT IT.
IT’S REALLY SATISFYING.
IT’S ONE OF MY FAVORITE THINGS
TO DO, WHICH IS TO MAKE SOME
PASTA.
SO WE’RE GOING TO PUT THE FRESH
PASTA IN THERE.
NOW, THE FRESH PASTA IS
BEGINNINGGOING TO
COOK QUICKLY.
>> DO YOU NEED A SPECIAL MACHINE
TO MAKE THE HOMEMADE PASTA?
DO YOU NEED THE SPECIAL MACHINE
THAT YOU ROLL THINGS WITH?
>> YOU CAN CUT IT BY HAND.
YOU PROBABLY WANT TO HAVE A HAND
CRANK MACHINE.
IT IS SOMETHING THAT, YOU KNOW,
WILL LAST FOR A REALLY LONG
TIME.
YOU’LL GET TONS OF GREAT PASTA
DISHES OUT OF IT.
SAVANNAH, HAVE YOU MADE FRESH
PASTA BEFORE?
>> NO.
>> NEGATRON.
>> HAVE YOU BOILED WATER?
>> YEAH, OKAY.
>> PASTA GOES INTO THE SAUCE.
PASTA GOES INTO THE SAUCE.
THEN WE JUST FINISH IT UP WITH A
LITTLE PARMESAN CHEESE.
>> KILLING ME.
>> A LITTLE BIT OF BUTTER.
>> YES.
>> A LITTLE BIT.
>> LOOK AT THAT.
>> IS THERE ANY WINE IN THAT
BUTTER?
>> WHAT’S THAT?
>> ANY WINE IN THAT?
>> OH, YEAH.
WE HAVE SOME RED WINE IN THE
SAUCE, FOR SURE.
GIVES IT A KIND OF GOOD, HEADY
FLAVOR.
YOU WANT TO MAKE SURE THAT YOU
TOSS THE PASTA WITH THE SAUCE.
RIGHT TO OUR BOWL.
>> HI, CUTIE.
>> GOES RIGHT IN.
>> HEY, BOBBY, WHAT WAS THE
BEST -- WHAT WAS THE ONE BEST
THING YOU ATE WHILE YOU WERE IN
ITALY, LIKE THE ONE THING YOU
REMEMBER?
>> GREAT QUESTION.
IT’S A DISH THAT IS
REPRESENTATIVE OF THE WILD BOOR.
THEY’RE RUNNING ALL OVER
TUSCANY, AND UNFORTUNATELY, ENDS
UP IN A LOT OF PASTA DISHES.
THAT’S THE MOST CLASSIC DISH
THAT YOU CAN EAT IN TUSCANY.
SOME FRESH PASTA, A GREAT BOTTLE
OF WINE, AND IT’S GAMETIME.
>> DO YOU EAT ANY FISH, STEAK,
OR CHICKEN, OR IS IT ALL PASTA
THERE?
>> NO, NO, NO.
WELL, I MEAN, OBVIOUSLY, IN
ROME, IT’S EVERYTHING.
I THINK TUSCANY, FOR THE MOST
PART, INCREDIBLE VEGETABLES,
LOTS OF DELICIOUS MEATS, SORT OF
GRILLED OUTSIDE, OPEN WOOD.
I MEAN, THAT’S REALLY KEY.
IF YOU WATCH THE SHOW, YOU’LL
SEE WE DID TONS OF COOKING.
IN FACT, INSPIRED ME TO OPEN A
RESTAURANT IN LAS VEGAS.
AN ITALIAN RESTAURANT IN LAS
VEGAS.
I’M ALL IN ON THE ITALIAN THING.
GOT IT RIGHT.
>> BOBBY, DID YOU LEARN -- YOU
ARE, OBVIOUSLY, AN ACCOMPLISHED
CHEF.
DID YOU LEARN ANYTHING IN ITALY
DURING YOUR EAT PORTION OF "EAT,
PRAY, LOVE"?
>> YOU KNOW WHAT, ACTUALLY, A
COUPLE YEARS AGO, SAVANNAH, I
WENT TO ROME FOR SIX WEEKS BY
MYSELF AND KIND OF LIVED THERE
AS MUCH AS I COULD AS A LOCAL.
WENT TO SCHOOL EVERY DAY.
TOOK ITALIAN LANGUAGE CLASS.
OBVIOUSLY, CAN’T SPEAK MANY
WORDS.
YOU’LL SEE IT IN THE SHOW THAT
I’M CORRECTED EVERY TWO SECONDS.
BUT IT DOESN’T MATTER.
IT’S FUN.
I LOVE THE LIFESTYLE THERE.
IN TERMS OF COOKING, I LEARNED
SO MUCH.
>> WOW.
>> JUST THE WAY THEY ENHANCE,
THE WAY THEY EMBRACE LIFE IN
GENERAL, AND ALSO EMBRACE THE
FOOD.
IT’S A HEALTHIER LIFESTYLE.
IT’S ALL WRAPPED TOGETHER WITH
EXTRA VIRGIN OLIVE OIL.
>> TAKE A BITE OF THAT FOR ME.
>> ALL RIGHT.
YOU CAN CATCH BOBBY IN ITALY.
>> SO GOOD.
>> GOSH, I WOULD HAVE LOVED TO
TROY THAT
TRY THAT.
DISCOVERY PLUS.
>> REMEMBER WHEN THEY USED TO
COOK HERE?
>> ONE DAY.
>> WE CAN TAKE THE WHOLE SHOW TO
ITALY.
>> YES!