the island of Moretti MO is two hours
from Sicily Italian foodies go there all
the time just to take a pilgrimage to a
restaurant run by Giovanni a fisherman
come chef
over the next few days Giovanni teaches
me how to cook Giovanni style which
seems to be to have a really good time
he wants me to smoke and he wants me a
drink that’s got what I need anyway he’s
decided he want to meet a cook on
Saturday night it gets in the kitchen
about four or five cooks all night after
service pisses it up as a party and goes
to bed about three or four in the
morning
vo at least Giovanni’s son thinks he’s
found the veg van no ma’am
this is ridiculous Oh fantastic
okay leave me grab 2 million and the
good news is he’s got fennel so I think
I’ll make a cuttlefish and fennel salad
for a starter
well the customers don’t get any harder
really also I’m making the menu a little
bit more complicated it might be a
mistake
we’ll see I’ll cook this cuttlefish
little garlic a little parsley chopped
sun-dried tomatoes you know sicily sweet
and sour and then here I’ve got the
fennel and also those lemons slice those
as well little bit of Sicilian dressing
orange lemon olive oil or Agana that
might be too complicated for Sicily I
think it’s okay quanto tempo giovanni
shoot me I’ve fallen in love with it’s
fantastic smoked swordfish which I’m
gonna combine with my lovely fresh
cuttlefish salad but I’m not quite sure
if it’s gonna be well simple enough for
Giovanni non portobello Vadra taharoa
unos two vido lui a Veneto
apparently one of the customers wants to
talk to me about my salad complex often
flavors of the Clippers no not together
not too complicated okay my giving me
marks man I can’t believe it Giovanni is
making me count up the schools I feel
like I’m at school again anyway
personally I’m really chuffed
but it ain’t exactly 100% wear sock
water
waist-deep
throw away the good ones doesn’t mean
nothing take the bad ones and go away
and learn for me Damir to Bianca
no water or any type of velocity here a
tank we’re marítimo
from Sicily Italian foodies go there all
the time just to take a pilgrimage to a
restaurant run by Giovanni a fisherman
come chef
over the next few days Giovanni teaches
me how to cook Giovanni style which
seems to be to have a really good time
he wants me to smoke and he wants me a
drink that’s got what I need anyway he’s
decided he want to meet a cook on
Saturday night it gets in the kitchen
about four or five cooks all night after
service pisses it up as a party and goes
to bed about three or four in the
morning
vo at least Giovanni’s son thinks he’s
found the veg van no ma’am
this is ridiculous Oh fantastic
okay leave me grab 2 million and the
good news is he’s got fennel so I think
I’ll make a cuttlefish and fennel salad
for a starter
well the customers don’t get any harder
really also I’m making the menu a little
bit more complicated it might be a
mistake
we’ll see I’ll cook this cuttlefish
little garlic a little parsley chopped
sun-dried tomatoes you know sicily sweet
and sour and then here I’ve got the
fennel and also those lemons slice those
as well little bit of Sicilian dressing
orange lemon olive oil or Agana that
might be too complicated for Sicily I
think it’s okay quanto tempo giovanni
shoot me I’ve fallen in love with it’s
fantastic smoked swordfish which I’m
gonna combine with my lovely fresh
cuttlefish salad but I’m not quite sure
if it’s gonna be well simple enough for
Giovanni non portobello Vadra taharoa
unos two vido lui a Veneto
apparently one of the customers wants to
talk to me about my salad complex often
flavors of the Clippers no not together
not too complicated okay my giving me
marks man I can’t believe it Giovanni is
making me count up the schools I feel
like I’m at school again anyway
personally I’m really chuffed
but it ain’t exactly 100% wear sock
water
waist-deep
throw away the good ones doesn’t mean
nothing take the bad ones and go away
and learn for me Damir to Bianca
no water or any type of velocity here a
tank we’re marítimo
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