Jenny Scordamaglia - Don Pepe Restaurant Spain
Hot Beautiful Jenny Scordamaglia - Don Pepe Restaurant Spain enjoy now
Category
✨
PeopleTranscript
00:00We are with them, cooking something.
00:25So, we are waiting for them.
00:27How are you Robert?
00:28How are you Jenny?
00:29Very well.
00:30Hello, how are you?
00:31As you can see, I am a great secret admirer of Jenny.
00:35How nice.
00:36Of course, you always have to be with beauty.
00:39Thank you very much.
00:40How are you?
00:41It was no longer a surprise then.
00:43The truth is that I am delighted to have you here.
00:46I would like to be able to cook something for you to taste something from here, from the Mediterranean area.
00:53But I would like to ask you a favor.
00:55Please.
00:56I think that a beautiful woman always has to put her hand in the kitchen.
01:02Even if it is something that does not serve.
01:05A little brush.
01:06A little brush.
01:07A little brush of final shine to taste.
01:10So, I would like to make a dish, but of course, please, will you accompany me?
01:14Yes, of course.
01:15Well, I was just saying, I'm hungry, but the most beautiful thing is not only to eat,
01:18but to see if I learn something from you.
01:20They tell me that you are a phenomenal chef, along with your son, who is Robert Junior.
01:24And I have a question before we start.
01:26Robert and Robert.
01:27And why is it called Don Pepe?
01:28Well, Don Pepe is because, although my father is American, my mother is Spanish, from Andalusia, Seville.
01:35And in Seville, Don Pepe is a common name, it is a beautiful name, it is a beautiful image of Seville.
01:43And that is why we have the Pizza Tower, which is the Italian restaurant line with the Cordoban hat.
01:50Which is what defines a little Mediterranean food with a fusion of Andalusia.
01:57And how long has this restaurant been open?
01:59Well, we have a restaurant for about 18 years.
02:02And then we wanted to innovate here in the part of Burriana, and then we set up this great restaurant.
02:08And the truth is that, well, here we are fighting to survive and to carry on.
02:13You have a very good reputation in the town, in the town and everywhere around here.
02:17Thank you very much, thank you very much.
02:19If you come to Burriana, you have to come here, because the truth is that all the restaurants we have gone to are one of the best.
02:23And I don't say it because you are in front of me.
02:25I always say that and I am very honest when it comes to food and the service they give you in a place.
02:29Because if you feel good, you come back and if not, you don't.
02:32Yes, of course. I believe that a client always walks where he wants.
02:37Of course, he has the will to decide where he wants to eat.
02:40And when the door of this house opens, you have to take off the hat,
02:44the Cordoban hat of Don Pepe, to offer him our delicacies and our service at his disposal.
02:50Very good.
02:51Well, what do you think if we are going to cook something?
02:54I'm getting a little hungry.
02:55You need a apron, but well, let's see.
02:57I think so.
02:58Let's try not to get dirty.
03:00As you wish.
03:01Let's try not to get dirty.
03:03Let's see the apron first.
03:04Look, I'll show you, please.
03:05We're going to see if I can put something on so I don't get splattered with food.
03:10And I love the decoration, by the way.
03:12So you guys can come back with me.
03:14So he's the owner and him and his son are actually the ones that make all this run.
03:43So he's making the paninis and, you know, they're very…
03:53There you go.
03:59Huge pizza.
04:13It's so beautiful that I feel sorry to take it apart.
04:15Yes, well, you know what happens?
04:17Everything has to be in harmony.
04:18The image, the taste, a good palate.
04:21And, of course, the presentation is the most important thing.
04:24Like when I saw Jenny coming in through the door, I was heartbroken.
04:30To be honest, right now I'm a cook with few ideas.
04:36Don't worry, we're all going to be a great team and make a delicious meal.
04:40Well, here I'm going to introduce you to the staff.
04:44He's working hard.
04:45How are you?
04:46Good.
04:52How does it feel to work here as a family?
04:54Very good, yes, really good.
04:56And tomorrow, are you going to lead the team?
04:58Yes, I hope so.
04:59If God wants, yes.
05:00I think he's training well.
05:01Yes, yes, really.
05:02They look like brothers, right?
05:03They don't even look like father and son.
05:05Brothers.
05:07Look at them, look at them.
05:19I told them, you know, it's father and son, but they look like brothers.
05:22Same smell, same generosity, everything.
05:36Calm down.
05:38Calm down.
05:43Good, very good, yes.
05:46It's very important that the staff, every time we work day by day and elbow to elbow,
05:52it's very important, regardless of the fact that at the moment of the jaleo, it's jaleo,
05:56but then it's like a football team.
05:58When the game is over, everyone is going to celebrate the success,
06:02and every day is always a success, regardless of whether it can be improved.
06:06Very good, that's right.
06:07Well, then, if you don't mind, we're going to make some zunchi porcini sandwiches.
06:13It's about making beef sirloin, we're going to make some speciatini,
06:17which are some pieces of meat, and we're going to sauté them to make them with a boletus sauce.
06:24Here I have the boletus, this is a boletus, it's a totally natural mushroom,
06:29very flavoured, it's called zunchi porcini in Italian, which is the boletus edulis.
06:34Fungi in Italian, fungi.
06:36So this mushroom is very flavourful, it gives it a great flavour,
06:40and well, it's to eat it, it's to taste it, it's an exquisite dish.
06:46So, no, she's going to cook, if you don't mind, but I'm going to accompany her.
06:52You have to know it, here things are going to be a little prepared for us,
06:57so we don't have to be here all the time, because otherwise we get bored.
07:00I think it's important that we get together when we cook.
07:03So we're going to try, look, to start, we're going to turn on the fire.
07:07Does this dish have a name?
07:08Yes, this dish...
07:09Can you say it in English?
07:11I want to see if I can, the name of the plate, I don't really know what we're doing here,
07:14you just said, you know, meat, a little bit of fungi.
07:18It's a dish that we call bocaditos al funghi porcini.
07:22It's presented...
07:23I don't know how to say that in English.
07:26With the meat, and we wait for it to boil a little bit,
07:29and in the meantime, if you want, we can go and see how Robert Junior is preparing an exquisite salad,
07:35an appetizer, and now we continue with the dish.
07:38Okay.
07:39Do you think it's okay, Jenny?
07:40Let's go there. Give us a minute.
07:56The heat, the truth is that...
07:58I think it's okay.
07:59It's a custom to come here in this heat.
08:03All right, so, now, free hands, we're going to have a different audio.
08:07Well, we're here, we go in front of you, what do we do?
08:09Now?
08:10Now, we stay here?
08:11Yes, we stay here.
08:12Okay.
08:13Very well, then...
08:14What is this, meat or pork?
08:15No, this is meat, beef sirloin.
08:17Okay.
08:18We are sautéing it, the first thing is to sauté it with salt, a little bit of nutmeg,
08:24and a little bit of pepper, and then we're going to proceed to flambe it.
08:28Flambear is a typical Spanish word that means fire, flambear.
08:34Okay.
08:35So...
08:36So, if you guys want to do this at home, you actually have...
08:38If you allow me, please.
08:40They gave me the hardest part.
08:42Put the cognac there.
08:43A little, right?
08:44No, put it, put it, put it, put it, put it.
08:46A good dish always has to be...
08:48No, but we're not going to throw it away.
08:50And now, you see, now comes when it is flambeed.
08:53As you can see, this serves to heat, flambe, enhance the meat,
08:58and also to help improve our...
09:02our... our cold.
09:04When we have a cold...
09:05Very good.
09:06We warm up.
09:07So, I guess...
09:08You can add some cognac to it, you know, and this is, you know,
09:11first you put it in a little bit of oil, pepper, salt, add some cognac,
09:14and that's when the fire goes off.
09:16Now?
09:17Excuse me?
09:18I get the...
09:19I get the...
09:20I put the bag, I put everything?
09:21Yes, I put everything.
09:22Like this, very well.
09:23This would be a fungus, right?
09:24Yes, very well.
09:25The head.
09:26I'm afraid I'll get the head and the...
09:27Oh, yes, I understand.
09:28Okay, that's fine.
09:32And now we're going to saute it.
09:36We do it like this.
09:39They have a name for everything here.
09:41Each step is a different name.
09:42Exactly.
09:44Very good.
09:45Once it's sauteed,
09:46Once it's sautéed, we're going to emulsify it with cream.
09:51One more word, emulsify.
09:55We have cream, like this.
09:59We're going to season it with more salt and more pepper.
10:03I think that's what we used to do, what we used to use in the Kitchen 305.
10:07If you guys remember, it's like this cream.
10:10It doesn't really taste like anything, and it tastes,
10:12whatever you add to it, that's what it's going to taste like.
10:15And now we let the mushroom release its aroma,
10:20release that wonderful flavor.
10:25And that flavor actually ends up impregnating what you just added, right?
10:29Yes, that cream sauce is going to make the sauce thicker,
10:38and of course, it's going to take on a wonderful color.
10:43And is this dish Italian?
10:45This is a dish, for us, it's an Italian restaurant,
10:48we're here in Spain, so what we do is,
10:51inside the Italian restaurant, we work with Italian products,
10:54but with the idea of the Mediterranean, Mediterranean is everything.
10:58So we're going to add the mojo picó, which we call it here,
11:04which is the essence of soaking with the tomato, with the bread.
11:08When I go back to Miami, I'm going to miss that part.
11:11There's one thing that should never be missed, and it's the same as before.
11:14We can call a dish funghi porcini,
11:17or we can call it a dish with a typical, innovative name,
11:20but there's one thing that shouldn't be missed,
11:22which is the same as before, being able to enjoy that dish,
11:25and for that there has to be a little mojo picó.
11:28So I asked if that was an Italian dish,
11:30and he's like, well, you know, it has a little bit of everything,
11:32it's more like Mediterranean, but it's an Italian restaurant,
11:35but they pretty much mix all sorts of dishes.
11:37You're actually going to see, this is just what we're doing now here,
11:39but there's a bunch of dishes waiting for us outside,
11:41so you see a little bit of what they have been doing
11:44and preparing for us this whole afternoon.
11:46And I have to tell you, the food here, not only is it great,
11:49but it's overflowing, it's crazy how they present it in the dishes,
11:53it's beautiful.
11:55Okay, now we're going to proceed to the plating.
11:58Okay.
11:59Another word, plating.
12:01So it consists of...
12:03It's only steps, right? Step one, step two, step three.
12:05If you're so kind, I'd like you to help me plate it.
12:10Here.
12:11I'll hit it here.
12:13If you're so kind.
12:14Very good, take it.
12:16I'll help you.
12:18Put it in the middle.
12:20So you want to add it in the middle?
12:22Very good.
12:24More?
12:25I think we'll give the camera a little piece so it can try it,
12:28because I think Miki's mouth is watering.
12:31A little more?
12:32A little more.
12:33I think everyone's mouth is watering.
12:35And how does it smell?
12:36I don't know how you don't get fat.
12:38If I worked in this kitchen, I would be so fat.
12:40Mediterranean cuisine is very healthy.
12:42Yes?
12:43It's very healthy and it's very light, very rich.
12:47So now we proceed to the decoration.
12:50The decoration consists of...
12:52Now, decoration time.
12:53This is the most important part.
12:55We put some potatoes.
12:57A little bit of potatoes.
12:59He's saying that Mediterranean food doesn't really make you fat.
13:02So I'm like, if I were here, oh, he's so fat.
13:04And he's like, Mediterranean food doesn't make you fat.
13:06You know, it's actually good.
13:07We put a ball of rice.
13:09The rice is Arborio rice.
13:11It's white rice.
13:13A very good rice for the Mediterranean diet.
13:17A little bit of rice.
13:19And then we put a ball of rice.
13:24Like this.
13:25Very good.
13:26And now we proceed to put a little bit of chives.
13:30Like this.
13:33We mix it with a little bit of oil.
13:36A little bit of oil.
13:38I still can't figure out what that green stuff is, but...
13:41A little bit of decoration.
13:42Tastes good.
13:43What's that?
13:44That's a little bit of pepper sauce.
13:47A little bit of pepper.
13:48And as you can see,
13:50there are some Al Funghi Porcini sandwiches
13:53with a garnish of some potatoes
13:55and a ball of Arborio white rice.
13:57Voila.
13:58Very good.
14:00He made it.
14:01And now, if you want, we can go and offer you an entrance.
14:05All right, so now we're doing the appetizer.
14:07One moment.
14:09We're trying to squeeze in through here.
14:10And I'm going to turn this off.
14:12I'm going to leave this here.
14:14Don't cook it.
14:15Don't cook it.
14:18It's on its way.
14:19I'm going to cook it.
14:20Yes, it's on its way.
14:21Cook everything you put in front of it.
14:24She's so cute.
14:27She's like,
14:28I'll cook anything you put in front of me.
14:29So depending on what you put,
14:31we'll cook it.
14:32We'll go ahead and cook it.
14:34That's your pose, right?
14:35Yes.
14:36Hi, how are you?
14:37Hi.
14:39You have a lot of friends here, right?
14:41They always come.
14:42The truth is, this is like a small town.
14:44It's all very crowded.
14:45And people, of course,
14:46it's all very familiar.
14:47Yes.
14:48And your father has also told me
14:49that a lot of well-known people come.
14:51Yes, the truth is that yes.
14:52From Uruguay, Argentina.
14:53Also, yes, correct.
14:54Football players.
14:55Correct, correct.
15:03They're the first customers in.
15:04They're the first customers who have come in today.
15:06Yes, yes, correct.
15:07People here eat very late.
15:08So we take advantage,
15:09we come early
15:10so as not to disturb, of course, the place.
15:11And what time do people eat here?
15:13At night, right?
15:14Yes, they even come in at 12 at night.
15:16Yes.
15:17And until what time are they open?
15:18For us, until 12,
15:19just at 12.
15:20There are even people who come
15:21at 1 or 2 in the morning.
15:22Those are a little lost already.
15:23But they don't let them in anymore, right?
15:25No, not anymore.
15:26Now, they've always told me
15:27the worst thing that can happen
15:28is when you're closing the restaurant
15:29and someone passes you through the door
15:30because you don't want to cook anymore
15:31with the desire that you have.
15:32Correct, yes, yes, yes.
15:33And then they come to clean everything and such,
15:35and everything is clean and nothing.
15:37But sometimes it doesn't taste bad,
15:38we even open for well-known people.
15:40Yes?
15:41Yes, yes.
15:42Quick dishes or to take away.
15:43They're good people.
15:45So, I'm going to grab the microphone
15:47and I'll be right back.
15:48All right, guys.
15:59All right, guys.
16:07So, this is actually a place
16:08that a lot of people that are known,
16:10especially soccer players from Uruguay
16:12and Argentina and things like that,
16:14I mean, Robert was telling me that,
16:16come in here.
16:17So, it's definitely a place
16:18that if you're visiting,
16:19it's very known,
16:20not only for its rich food,
16:22but also for the great presentation.
16:24And we actually have,
16:26well, not only this.
16:27Okay, it's very cozy,
16:28I have to say that.
16:29It's a family restaurant, you know?
16:30So, you're going to a place
16:31where you're going to feel
16:32like you're right at home.
16:42We want to show you the dishes
16:43that they've prepared for us,
16:44but for you to see,
16:45you're going to drool directly.
16:47I'm going to practice the dish
16:48that we just made at home.
16:50Then, if any of you
16:52want to join me,
16:53then we'll be live
16:54another day,
16:55another of these days,
16:56to see how it goes.
16:57But in the meantime,
16:58well, we're in Burriana,
17:00we're live,
17:01the schedule,
17:02let's see the time,
17:03if we have it.
17:04It's around 9 and 5 pm,
17:07so people here
17:08are just starting to come in.
17:10It's 9 and 5 pm in Burriana, Spain,
17:13and people here
17:14are just starting to have dinner
17:15at 10 pm.
17:16People in the United States
17:17have dinner much earlier.
17:18You can have dinner
17:19at 6 pm,
17:20or at 8 pm,
17:21but it's very difficult
17:22to have dinner later,
17:24even though the restaurants
17:25are still full,
17:26but on the contrary,
17:27here I've seen that,
17:28for example,
17:29the nightclubs,
17:30also when we go out
17:31to record live,
17:32the nightclubs just fill up
17:33around 2 or 3 in the morning,
17:34why?
17:35Because they have dinner
17:36until 2 or 1 in the morning,
17:37and then they go out
17:38and do what's called
17:39a discotheque,
17:40which is when they drink
17:41before going to the discotheque
17:42so as not to spend so much money,
17:43which is also done
17:44in the United States.
18:10and that's something
18:11that I'm like,
18:12why?
18:13I don't understand,
18:14not even 1 am,
18:15sorry,
18:16maybe like 2 am or 4,
18:17and it's because
18:18people eat at 12,
18:19then they go ahead
18:20and do what's called
18:21the botellón,
18:22which is pretty much
18:23drinking in the cars,
18:24even though the police
18:25has been stopping
18:26a little bit,
18:27if you guys were with us
18:28last year in Spain,
18:29Caliente,
18:30you saw all the,
18:31not the kids,
18:32all the teenagers
18:33drinking in the street
18:34with the cars open
18:35and the music blasting,
18:36because they didn't want
18:37to spend money
18:38and they wanted to give
18:39a good buzz to the club,
18:40and that would be around
18:412 or 3 am,
18:42so,
18:43well,
18:44we're waiting a little bit,
18:45I know he had some people
18:46come in from England,
18:47so,
18:48but since we're live,
18:49you know,
18:50we're going to be over
18:51in a little bit,
18:52just going to show you
18:53the few plates,
18:54and that's it for tonight,
18:55if you guys are watching us,
18:56tonight is Wednesday,
18:57so I'll let you know
18:58if we have a Jenny Live,
18:59like I said,
19:00the internet is a little bit poor,
19:01back in our so-called
19:02studio now,
19:03you know,
19:04that's like our temporary studio,
19:05but we'll let you know.
19:06So,
19:07if you guys are waiting
19:08for a Jenny Live tonight,
19:09we'll let you know
19:10if we're going to have
19:11a Jenny Live,
19:12because from here
19:13we're going to go back
19:14to our temporary studio,
19:15of course,
19:16but,
19:17as I already told
19:18most of the members,
19:19at least,
19:20the internet is a little bit
19:21poor,
19:22so,
19:23well,
19:24for the people,
19:25since we're live,
19:26not to make you wait,
19:27do you want to present
19:28the rest of the dishes
19:29you have with us?
19:30Yes,
19:31look,
19:32for the pizza lovers,
19:33we've prepared
19:34a Roman pizza,
19:36always the finest dough,
19:37it's always,
19:38regardless of the taste,
19:39it's always much easier
19:40to digest.
19:41And it doesn't make you fat.
19:44And then,
19:45well,
19:46we've put some anchovies,
19:47a little bit of red pepper,
19:48tomato,
19:49mozzarella,
19:50the mozzarella is always
19:51100% natural,
19:52and it's a typical Roman pizza,
19:55typical Italian,
19:56and, of course,
19:57delicious.
19:58Then,
19:59we've prepared here
20:00some foie gras ravioli,
20:02which,
20:03the ravioli,
20:04the filling,
20:05is foie gras,
20:06and we've made a sauce
20:07with sage,
20:08gorgonzola,
20:09and...
20:10I love it,
20:11because he tells me all this
20:12and I have no idea
20:13what it is,
20:14neither foie gras
20:15nor gorgonzola.
20:16But maybe it's because
20:17we named it differently,
20:18right?
20:19Maybe, yes,
20:20but gorgonzola
20:21is a typical Roquefort cheese,
20:22but softer in taste.
20:23Very good.
20:24Okay?
20:25The sage
20:26is an aromatic,
20:27tercio-peeled herb,
20:28which is exquisite,
20:29very rich.
20:30And foie gras?
20:31It has some independent properties.
20:32And foie gras
20:33is a natural duck liver.
20:36I would have never guessed
20:37because I don't eat duck.
20:38You eat a lot of duck here,
20:39that's why.
20:40So, that's actually
20:41a liver of a duck.
20:42People eat duck here a lot.
20:43You go to the restaurants
20:44and you have duck
20:45and you even have rabbit,
20:46by the way.
20:47You also eat rabbit,
20:48right?
20:49Rabbit is eaten a lot here.
20:50Yes,
20:51we usually eat rabbit,
20:52although,
20:53every time,
20:54I have to say
20:55that it's used less.
20:56It's always been
20:57typical
20:58the garlic rabbit,
20:59but every time
21:00we remove the rabbit
21:01from the Mediterranean diet
21:03because,
21:04really,
21:05people
21:08see that
21:09every day
21:10they feel more pity
21:11for the rabbits
21:12because the rabbit
21:13is becoming
21:14a pet
21:15and, of course,
21:16people don't see it well.
21:17So,
21:18we don't cook it
21:19and I think
21:20many restaurants
21:21don't cook it anymore.
21:22Very good.
21:23So, you're saying
21:24that the rabbit
21:25is actually becoming
21:26a little bit less
21:27custom in most of the restaurants
21:28because people are feeling pity
21:29for the little rabbits,
21:30of course.
21:31Yes.
21:32So,
21:33we have gone
21:34from the mountain
21:35and the garden
21:36to the sea.
21:37The sea
21:38is a risotto
21:39that we make
21:40with bogavante,
21:41it's a fruit of the sea
21:42and it consists
21:43of a rice
21:44that gives hard grain
21:45with some clams,
21:46some mussels,
21:47the bogavante
21:48and a little bit
21:49of sepia.
21:50It's an exquisite
21:51dish,
21:52typical
21:53of our land,
21:54of the Valencian community.
21:55The rice
21:56is the amateur
21:57weapon here.
21:58In fact,
21:59we are
22:00the best
22:01rice harvesters
22:02regardless of the fact
22:03that this
22:04is a risotto.
22:05But
22:06this is
22:07a dish
22:08and well,
22:09I'm going to invite you
22:10to try it later.
22:11So, he's saying
22:12this is one of the
22:13typical Valencian
22:14plates here
22:15and he says
22:16that it's exquisite.
22:17It's obviously
22:18a sea dish
22:19so,
22:20I guess we'll try it
22:21later.
22:22This is
22:23an entrant
22:24that consists
22:25of a mix base
22:26of lettuce
22:27with caramelized
22:28apple.
22:29We also have
22:30the foie gras.
22:31The foie gras again?
22:32Yes, the foie gras.
22:33We are
22:34very fond of
22:35the foie gras
22:36and although
22:37the foie gras
22:38has always been
22:39a French dish,
22:40it has been introduced
22:41to the cuisines
22:42of the whole world
22:43and of course
22:44with a lot of success
22:45and a lot of reason
22:46because the truth is
22:47that the weight
22:48is an exquisite
22:49dish.
22:50So,
22:51we present it like this,
22:52the mix of lettuce
22:53with the caramelized
22:54apple,
22:55they go in blondes
22:56and in foie gras blondes
22:57and then it ends
22:58with the foie gras
22:59that is caramelized
23:00and has some
23:01apple brushes
23:02with cherry tomato.
23:03This is apple
23:04that we have given
23:05that color
23:06so that...
23:07It looked like a watermelon
23:08or melon
23:09as they call it
23:10in some places.
23:11Yes, it looked like a watermelon
23:12but it really is apple
23:13that we have given
23:14that color
23:15so that...
23:16That's actually
23:17apple, guys.
23:18They actually
23:19gave it the color.
23:20Very good.
23:21So that it looks
23:22a little more appetizing,
23:23right?
23:24Exactly.
23:25What you just said
23:26at the beginning
23:27I'm going to say it
23:28directly
23:29but you will never forget
23:30the food here.
23:31Here we have made
23:32pasta again.
23:33This pasta
23:34is a riccioli
23:35that is, let's say,
23:36it's made like a pasta arm
23:37filled with ricotta.
23:38The ricotta
23:39is a fresh cheese
23:40that is great
23:41with spinach
23:42to the cream.
23:43Very good.
23:44So,
23:45we have made
23:46a roll
23:47and then we have cut it
23:48into some wheels.
23:49We put it like this
23:50and we make
23:51a sauce
23:52of eight cheeses.
23:53It has buffalo
23:54cheese,
23:55it has schnitzel
23:56and it has
23:57grana padano
23:58and semi-cured,
23:59so it has eight cheeses
24:00and then we have
24:01decorated it
24:02with some sheets
24:03or some grana padano
24:04flakes
24:05which are these
24:06that are here.
24:07I'm going to try this
24:08in the next
24:09cooking show
24:10that we do.
24:11Let's see if I can do it.
24:12So,
24:13this is actually,
24:14you know like the lasagna
24:15how you have those
24:16pieces of pasta
24:17that are thicker?
24:18It's actually
24:19a whole roll
24:20and they mix it
24:21with ricotta cheese
24:22and spinach
24:23and then of course
24:24cut it.
24:25So they make
24:26the whole roll
24:27of pasta
24:28and then they go ahead
24:29and cut it
24:30and they add
24:31four cheese sauce
24:32on top.
24:33The previous one
24:34has goat cheese,
24:35apple
24:36and well,
24:37it's like I said,
24:38you feel,
24:39it's a little bit of pity
24:40to even eat it
24:41because it looks
24:42so great,
24:43you know?
24:44Bueno y ahora
24:45continuamos
24:46por el último plato.
24:47Hemos hecho también
24:48una ensalada
24:49de pollo.
24:50Chicken salad.
24:51Lleva una mezcla
24:52de lechugas,
24:53luego lleva el pollo,
24:54es un pollo
24:55de pechuga
24:56que es laminado,
24:57que es con hierbas
24:58provinciales
24:59y luego lleva
25:00unas lascas
25:01de jamón york
25:02con unos ricos
25:03de jamón york,
25:04queso feta
25:05y lombarda.
25:06Lombarda,
25:07como puedes ver,
25:08la lombarda
25:09tiene también
25:10un color,
25:11es un color
25:12y está un poco
25:13dulce también.
25:14Y el pollo
25:15está adentro,
25:16¿no?
25:17El pollo
25:18está adentro,
25:19exactamente,
25:20para que no se escape.
25:21Vivo está el pollo.
25:22The chicken is inside.
25:23He's like,
25:24so it doesn't run away.
25:25Ahora,
25:26el especialista
25:27en las ensaladas,
25:28¿quién es?
25:29Ese es Robert Junior.
25:30Robert Junior
25:31es el que se encarga
25:32de hacer los chubestates
25:33y bueno,
25:34estamos ahí
25:35intentando cada uno
25:36tener su departamento,
25:37aunque cada uno
25:38ayudamos al bar.
25:39Claro,
25:40porque me imagino
25:41que todos son buenos
25:42haciendo todo,
25:43pero...
25:44Se puede siempre presentar
25:45con un buen vinito.
25:46Podemos utilizar
25:47vinos blancos
25:48de dominación de origen,
25:49de verdejo,
25:50de rueda.
25:51Podemos utilizar
25:52un vino exquisito,
25:53blanco,
25:54o podemos utilizar
25:55el vino,
25:56el pétalo del amore,
25:57que es un frisante
25:58espumosito,
25:59blanco.
26:00This is a sparkling
26:01white wine,
26:02so you can go ahead
26:03and of course,
26:04you have to eat
26:05this kind of food,
26:06you have to go ahead
26:07and have a little bit
26:08of wine,
26:09you know,
26:10finishes the taste.
26:11Pero realmente,
26:12el vino...
26:13¿El favorito?
26:14Nosotros tenemos
26:15un vino aquí,
26:16en España,
26:17que este es
26:18un vino
26:19de Ribera,
26:20este es un vino
26:21de Ribera del Duero,
26:22es una zona
26:23estupenda
26:24de aquí de España,
26:25tiene...
26:26es un crianza,
26:27y bueno,
26:28pues voy a invitar
26:29a una copita.
26:30Que raro que no hagan
26:31olivas, ¿eh?
26:32Sí.
26:33Porque aquí
26:34la gente se dedica
26:35mucho a hacer
26:36sus olivas.
26:37Teniendo un restaurante
26:38tendrías que tener
26:39tus olivas.
26:40Sí, ya tenemos
26:41las olivas,
26:42tenemos las olivas,
26:43porque en las olivas
26:44no falta ningún
26:45restaurante,
26:46por supuesto.
26:47Además,
26:48vivimos en una zona
26:49donde no hay
26:50ningún restaurante.
26:51Entonces,
26:52voy con permiso.
26:53So this is actually
26:54one of their wines.
26:55They make this wine,
26:56and I'm like,
26:57it's very normal here
26:58in Spain,
26:59what I've seen,
27:00not only...
27:01You know Florida,
27:02how it's like
27:03the orange state?
27:04Here it's actually
27:05the same thing,
27:06it's an orange place
27:07because there's a lot
27:08of oranges,
27:09but also olives.
27:10People here,
27:11you know,
27:12grow their own olives.
27:13I'm like,
27:14I'm surprised
27:15that you guys
27:16don't have it.
27:17It's like,
27:18it's not pure olives.
27:19Very good.
27:20Great.
27:21I see that you understand.
27:22We leave it here,
27:23just in case.
27:24It's very soft.
27:26Because...
27:27There are many people
27:28who like strong wine,
27:29right?
27:30Or very dry.
27:31I'm more in love
27:32with soft wines
27:33and a little sweeter,
27:34so to speak.
27:35And you
27:36don't try it with me?
27:37Cheers!
27:42So you guys
27:43want to come join us,
27:44have dinner with us?
27:45Well,
27:46whoever wants to,
27:47We are waiting for you to have dinner with us.
27:49Cheers, guys!
27:51Cheers!
27:53You speak Italian very well, don't you?
27:55Well, no, I've only been to Italy once.
27:57Really?
27:59Tell the Italians that are watching us.
28:01Guys,
28:03see you soon,
28:05we hope to see you soon here,
28:07because this is wonderful,
28:09this is the best Italian cuisine.
28:11You have to come to Spain to know it.
28:13Ciao!
28:15Cheers!
28:21It's good, isn't it?
28:23It's soft.
28:25It's very soft.
28:27However, for those who like
28:29the Cabernet Sauvignon,
28:31it has a very similar taste,
28:33but not so strong.
28:35It always surprises us
28:37how we,
28:39who serve the wine,
28:41but I imagine that when a client comes,
28:43whether it's a man or a woman,
28:45we always imagine that they have a cook's hat,
28:47because they understand more than the cook himself.
28:49And the truth is that I love it,
28:51I love to see how people
28:53are able to taste
28:55and know how to savor
28:57when there is something
28:59that is really good.