Giorgio Locatelli

Okay.

Because that's where you get the best.

So is that the number of days?

The day that it's been picked.

Okay.

120 to 150.

Yeah, yeah.

Pastries, yeah, big cake all the time.

Yeah, there would be stuff like if they had a big banqueting on the Sunday with lasagna and there would be some leftovers that would be coming.

But my grandmother used to be like kind of, my grandmother Vincentina, which is, you know, the...

you know i used to cook with her that's the one that's the first person i cook with and she used to be kind of proud that she didn't want to have too many other things coming the pastry okay but for the rest you look after the old thing okay and you know and they have like a really like i don't know have you ever heard about this like it's like a stew of cabbage and it's called cassola it's cabbage and it's got pork in it you use the nose you use the ears use everything right everything was left over the pig goes in there and it's delicious you know

yeah and always serve it with polenta polenta i've never really cooked with polenta because i i really enjoy it but i kind of don't feel confident with it because i feel like i can make it too sloppy do you know what i mean look you know a bag of polenta of half a kilo cost one pound 20 is really is affordable yeah you can make a mistake okay fine and you know let's say that

One of these ingredients has 100 lives because let's imagine that you do them and it gets a little bit too heavy or too starchy.

Let it cool down, then you're going to cut it.

Then you can start again.

You can do a bechamel, you add some tomato, you can add some cheese or things like that.

You mix it again and then you bake it.

It's fantastic.

What do I have to touch now?

What do you mean what you have to touch?