Name: BBC - Italy Unpacked: Looking to the Future : Learn English!
Uploaded: 2013-02-25T07:26:38.000Z
Duration: 58 min 54 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

I'm Andrew Graham Dickson and I'm an art historian.

We are both passionate about my homeland, Italy.

The smells, the colour, this is what food is all about for me.

The rich flavours and classic dishes of this land are in my culinary DNA.

and history have captivated me since childhood.

It's enough to make you feel as if you are being whirled up to heaven.

We're stepping off the tourist track and exploring Italy's

Northern regions of Emilia-Romagna, Lombardy and Piedmont.

It's part of Italy that's often overlooked, but it drives

the whole country and I want to show off its classic dishes.

Not to mention its hidden legacy of artist, designers, intellectuals.

This week we are in Lombardy, where I grew up.

I can't wait to introduce Andrew to the hearty Lombardy food of my youth.

We'll also enjoy the ingenious art and thrilling design that

reveal how this region really is the motor of Italy.

Lombardy may not be the most exotic region in Italy,

Bordering Switzerland, we are closer here to Zurich than Rome.

There is only one place to start our journey,

my home town of Corgeno, by Lake Maggiore.

I've cooked for Andrew many times at my restaurant,

but I'm taking him to where it all started, Casa Locatelli.

He used to be bigger than me, but now he's...

No, I'll remember, I'll remember. I'm hungry.

'We're here for lunch and polenta's on the menu.'

You see, what happens here is, my mum runs the kitchen

and even when I come home, I'm not allowed to cook.

An exception is made for polenta. Polenta is a man thing.

So my dad, as you can see, he's ready with his apron.

No. No, no, we do it on the fire on the garden.

So we're going to cook the polenta downstairs. Let's go.

It has to taste of smoke, otherwise, it's not good.

Even though she's the captain of the kitchen,

she's still telling you how to do the polenta.

She's got to prepare the mushroom and the thing

'Polenta, made from ground maize, really is the pasta of the north.

'In fact, the southerners call us Lombards, Polentoni,

OK, you see, it's the most simple thing. You know, you just need a fire

and a paiolo, which is this like cast iron, and then copper inside.

And so, I remember when I was little I used to see all the shepherds

going around with their flocks, and they had the donkey

and on the donkey they will have the paiolo on the back.

So that would actually make polenta in the field? That's right.

On the open fire? That's why you make it on the open fire.

During the war, that was the only thing that they had,

polenta and when the partisan, which were striving here,

you know it's like lost... The heroes? The heroes. That lived in the woods.

Yeah, you know they were living in the woods.

They'll camp, you're duty as a, somebody that

didn't like the Fascists, obviously, at that point

was to give half of your polenta to them.

A beautiful colour! It's like saffron or something.

Beautiful yellow. This is Roberto This is your... This is my brother.

This is your brother. You look exactly, nothing like you.

No, he's been training how to do polenta for the last 20 years.

And he's the one that's getting all the training.

I'm just been around just doing Michelin starred food.

The man job is done, now we've got to go upstairs

and see what the girls have managed to... Fantastic.

I like the way, I like the way it's all swaddled up like a baby.

While we were making the polenta, my mum was busy whipping up

a meaty brochette and some delicious porcini mushrooms.

'This is the kind of food that ignited my love affair with cooking.

'Hearty and simple, just the way I like it.'

Eh, and eat the polenta. Now you are full emersion.

You see how the flavours are so settled, so...? Mellow, gentle.

Almost like it reflects the personality of the people.

and the nature determine what the people eat, but it almost

looks like you almost determine the character of the people.

Having visited Giorgio's home, it's only reinforced my sense of how

strong an influence his earthy Lombard roots have had on him.

But there are still sides to this region he doesn't know.

Lombardy is a treasure trove of surprising little known

works of art, and near the town of Bergamo there's a fascinating

masterpiece Giorgio has never seen before.

Just a few miles from where you live, there's this chapel attached

to a grand house, and inside the chapel is one of the most

extraordinary weird fresco cycles of the whole Renaissance.

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BBC - Italy Unpacked: Looking to the Future : Learn English!

food

beautiful

place

great