Latest / Go News To Go: More Good News / Coldiretti with Italian Chef Francesca Buonaguerelli

Transcript

Coldiretti with Italian Chef Francesca Buonaguerelli · Go News To Go: More Good News

• 0:00
  Speaker 1: All right, we're here at the cold already and they're
• 0:03
  Speaker 1: gonna have a wine tasting and this is all good,
• 0:06
  Speaker 1: and I'm here with Francesca.
• 0:08
  Speaker 2: How do I pronounce your last name?
• 0:09
  Speaker 3: It's very complicated.
• 0:12
  Speaker 1: So where did you taught me how to cook?
• 0:17
  Speaker 2: Was the result of what was the dish that you made?
• 0:19
  Speaker 1: And that we were in Italy?
• 0:21
  Speaker 2: Right?
• 0:21
  Speaker 4: Am?
• 0:21
  Speaker 2: I at your plate? Don't you have a place like
• 0:25
  Speaker 2: a farm?
• 0:26
  Speaker 3: Or I can hear?
• 0:28
  Speaker 2: Oh, don't you have a.
• 0:29
  Speaker 4: I have a farm in Italy? Yes, I tell us.
• 0:32
  Speaker 2: About your farm.
• 0:34
  Speaker 3: My farm is a little one compared to the Italian
• 0:36
  Speaker 3: to the American size of the parts.
• 0:38
  Speaker 4: And my farm is I'm a big keeper and an
• 0:41
  Speaker 4: only boy producer.
• 0:42
  Speaker 3: Kids about four hundred dollar trees and about two hundred hives.
• 0:49
  Speaker 4: That was my main photo of honey.
• 0:52
  Speaker 3: So I'm a big heaper.
• 0:53
  Speaker 2: That's it. And you're doing what here at the food.
• 0:56
  Speaker 4: Estivals a farmer chef walk you know, which means not
• 1:01
  Speaker 4: first we.
• 1:02
  Speaker 3: Are farmers and chef, but we are able to deal.
• 1:04
  Speaker 4: About our food, and we're.
• 1:06
  Speaker 3: Able to explain how the food that we put on
• 1:08
  Speaker 3: your dish.
• 1:10
  Speaker 4: Is done and why we trust in.
• 1:12
  Speaker 3: That food, and we are able to talk about why
• 1:16
  Speaker 3: traditionally we produce that food, because Italy is different every
• 1:20
  Speaker 3: five meters, we produce different things belonging to the soil, belonging.
• 1:25
  Speaker 2: To the sun, belonging.
• 1:26
  Speaker 3: To cultures, belonging to the borders that we have in
• 1:30
  Speaker 3: past times. So it's as well as political things. So
• 1:33
  Speaker 3: those who had some product on the side because of
• 1:38
  Speaker 3: the border side, they had not able to cook because
• 1:40
  Speaker 3: they were on the other side. Please create our traditional food.
• 1:46
  Speaker 3: But now and obviously knowing and our.
• 1:49
  Speaker 2: Flames all over the world, that's why far true and
• 1:53
  Speaker 2: it's marvelous over there. How do people reach you?
• 1:56
  Speaker 1: How is there a way?
• 1:58
  Speaker 3: How do people reach me?
• 2:00
  Speaker 2: Like with a website or a world of.
• 2:03
  Speaker 3: Mount mostly because I offer cooking classes as well.
• 2:08
  Speaker 2: Right in my place remotely. Also are just at your
• 2:12
  Speaker 2: place remotely.
• 2:13
  Speaker 3: During COVID we were doing remotely.
• 2:15
  Speaker 2: Now we're doing Tarzan.
• 2:16
  Speaker 4: Which is free. And your place is where my place
• 2:19
  Speaker 4: is in Tuscany, northern part of Tascany, in between two
• 2:22
  Speaker 4: marvelous chains of mountains, the Apennine and.
• 2:25
  Speaker 3: The abana Us. And the town is named Baga is
• 2:29
  Speaker 3: in Luka Province, northern part of Tuscany.
• 2:32
  Speaker 2: All right, I got your name right there in my face,
• 2:36
  Speaker 2: all right, crazy
• 2:37
  Speaker 4: Thank you so much,