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(Chuck) INDEPENDENCE HALL, THE LIBERTY BELL--
PHILADELPHIA, PENNSYLVANIA.
THEY SAY PEOPLE FROM PHILLY HAVE A REBELLIOUS STREAK,
AND THEY JUST CAN'T STOP MESSING WITH TRADITION.
IF WE CUT THROUGH INDEPENDENCE HALL
RIGHT THROUGH THE BACK DOOR,
WE'LL FIND OURSELVES ON WALNUT STREET,
WHERE PHILLY FOODIES ARE STARTING THEIR OWN REVOLUTIONS.
WHY WALNUT STREET? I'LL TELL YOU WHY.
IT GOES ALL THE WAY FROM THE OLD CITY
TO THE UNIVERSITY OF PENNSYLVANIA.
YOU GOT ALL KINDS OF PEOPLE MAKING ALL KINDS OF GREAT FOOD,
SO HOP ON, AND LET'S EAT THE STREET.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I'M IN PHILLY AND I WANT TO GET A GREAT FEEL FOR THIS CITY,
AND THE BEST WAY TO DO THAT IS TO HOP ON THIS BUS.
COME ON.
(Chuck) "MOVE OVER, CHEESESTEAK.
GOTTA HAVE MEATBALLS!"
THAT'S THE MOTTO OF PHILLY RESTAURANT VETERAN...
HE'S GOT MEATBALLS DOWN TO A SCIENCE.
LOCATED ON WALNUT STREET IN THE BUSTLING THEATER DISTRICT,
MARABELLA'S SERVES UP A TRADITIONAL MEATBALL
THAT'S A FAMILY RECIPE,
ALONG WITH A VEGGIE MEATBALL
THAT'S GIVING SERIOUS COMPETITION
TO ITS BEEFY RIVAL. THIS I GOT TO SEE.
YEAH.
NICE TO MEET YOU.
SO I THOUGHT PHILLY WAS ALL ABOUT THE CHEESESTEAK.
IT IS ABOUT THE CHEESESTEAK, BUT WHEN YOU COME TO PHILLY,
YOU GOT TO HAVE A MARABELLA MEATBALL SANDWICH.
FOREVER, YEAH.
YEP, ABSOLUTELY.
YOU WANT TO WORK?
ALL RIGHT,
YEAH, TEACH ME HOW TO MAKE A VEGGIE MEATBALL.
(laughing)
ALL RIGHT, CHUCK, WE'RE GONNA MAKE THE MEATBALL ROUX
COOL.
THAT'S WHAT REALLY GIVES THE MEATBALLS THEIR GREAT TASTE.
WE TAKE OUR STALE BREAD AND TOAST IT.
THEN WE MAKE OUR OWN BREADCRUMBS OUT OF IT.
WE ADD OUR WATER,
GET A NICE LITTLE MOIST BREADCRUMB IN THERE,
20 EGGS?
SALT AND PEPPER-- BEAUTIFUL.
I LOVE IT.
ITALIAN LEAF CHOPPED.
FLAT-LEAF PARSLEY-- VERY IMPORTANT.
AND YOU GOT TO HAVE THE GRATED CHEESE.
DUMP IT RIGHT IN, AND YOU'RE GONNA MIX THAT ALL UP,
BEAUTIFUL.
OH, MAN.
IT IS.
IT'S THE CHEESE, RIGHT?
CHEESE LOOKS GREAT.
THIS IS THE BASE TO THE MEATBALLS.
SO IT'S FUNNY THAT YOU CALL IT "ROUX,"
BUTTER AND FLOUR.
YEAH.
RIGHT.
I DIDN'T KNOW WHAT ELSE TO CALL IT,
IT WORKS. IT WORKS.
I COULDN'T COME UP WITH ANOTHER NAME, SO WE CALLED IT A ROUX.
NO, MEATBALL MIX WOULD HAVE BEEN CRAZY.
SO NOW WE HAVE OUR TWO BATCHES OF ROUX.
BEAUTIFUL.
WE'RE GONNA MAKE A CLASSIC BEEF MEATBALL.
SO THIS IS THE RECIPE YOU LEARNED FROM YOUR MOM.
THE ORIGINAL.
YEP.
YEP.
(laughing)
YES.
BEEF.
COME ON, YOU GOT-- YOU GOT TO GET IN THERE.
(laughing)
THERE YOU GO. LOOK AT HIM.
OKAY.
OH, BEAUTIFUL. SO THAT'S ACTUALLY A GOOD TIP.
WE'RE GONNA GET A, UH, ICE CREAM SCOOP.
WE ROLL OUR MEATBALLS AT 2 1/2 OUNCES.
LET'S SEE IF WE CAN GET THIS. SOMETIMES I'M PRETTY GOOD AT IT.
OH, MAN, RIGHT ON THE NOSE--2.5.
NO, I GOT TO TEACH YOU HOW TO ROLL.
HE DOESN'T KNOW HOW TO ROLL. YOU WANT TO MAKE IT TIGHT.
YOU GOT TO MAKE SURE OF THAT SO THEY DON'T BREAK UP--
LITTLE TIGHT ROLLS.
DON'T HAVE A GLAZE ON 'EM?
LOOK A LITTLE ROUGH?
WELL, YOU'RE NOT ITALIAN.
YOU GOT TO BE ITALIAN.
WE DO GET A LITTLE OIL SO WE GIVE IT A LITTLE SHEEN
OKAY, SO, SO, OKAY, OKAY, SO...
JUST A LITTLE BIT OF OIL.
LOOK AT THAT--PERFECT.
ALL RIGHT, SO WE'RE GONNA THROW THESE IN THE OVEN.
THAT'S IT, LIKE THAT? NO MORE, I'M DONE?
POP THESE BAD BOYS IN THE OVEN.
VEGGIE MEATBALL.
ALL RIGHT, I'M GONNA WEIGH IT OUT...
2 1/2 OUNCES OF...
CAULIFLOWER, BROCCOLI, PINE NUTS,
GOLDEN RAISINS, CHICKPEAS,
BREAD, EGGS, SALT, PEPPER, GARLIC,
OKAY.
AND AGAIN, THE VEGGIE IS HARD TO DEAL WITH,
SO YOU WANT TO JUST KIND OF SHAPE IT.
YOU'RE NOT GONNA ROLL IT REAL TIGHT
LIKE YOU WOULD A MEAT MEATBALL.
THAT'S IT. WE'RE GONNA BAKE THESE OFF AT 400 DEGREES
HOW DOES THIS STAY NICE AND MOIST?
THE BEAUTY OF A MEATBALL IS THAT IT HAS
YES.
ABSOLUTELY. GOT TO BE MOIST.
I THINK IT'S THE WATER CONTENT OF THE VEGETABLES.
SO AS THEY COOK, THE WATER WILL COME OUT,
NOW THESE ARE, LIKE, PRETTY MUCH FAT-FREE.
THERE'S NO BUTTER IN HERE. THERE'S NO--NO?
WE'LL LET YOU TRY ONE. WE'LL LET YOU TRY ONE.
I'M GONNA BE HONEST-- I WAS VERY SKEPTICAL
ABOUT THE MEATLESS MEATBALL.
BEAUTIFUL. PERFECTLY LINED UP, PERFECTLY ROUNDED
NO MEAT MEATBALLS.
IT PAINS ME TO SAY IT, BUT THEY LOOK--THEY LOOK REALLY GOOD.
WHAT'S THAT?
SURE.
ONCE THEY COME OUT,
(whistles)
SO THE MEATBALLS HAVE TO COOK THERE FOR AN HOUR.
WHAT ABOUT THE SAUCE?
NO, THAT'S A SECRET.
OHH, SECRET SAUCE.
OKAY, WHAT'S NOW? DISHES?
THAT'S MY SPECIALTY.
YEP.
YEP.
AGED PROVOLONE UNDER THE BROILER--THAT'S IT.
THAT'S IT.
TRADITIONAL CLASSIC MEATBALL SANDWICH.
THIS IS THE ONE.
YEP.
YEAH.
YEP.
HERE GOES NOTHING-- VEGGIE BALLS.
YOU LOVE IT.
IT PAINS ME TO SAY IT.
I HONESTLY DID NOT WANT TO LIKE THIS AT ALL.
IT'S FANTASTIC.
IT'S MOIST.
THE FLAVOR IS FANTASTIC. I MEAN, IT TASTES LIKE A MEATBALL.
IT TASTES LIKE A MEATBALL.
THANK YOU.
YEP.
NO, NO.
OKAY, GOOD.
THE CLASSIC.
HERE WE GO. (sighs)
THAT KIND OF JUST MELTS IN YOUR MOUTH, DOESN'T IT?
(telephone ringing)
(laughing)
OKAY.
YEP.
HAVE YOU EVER THOUGHT ABOUT FRANCHISING?
OKAY.
UP NEXT, WE TAKE A TRIP TO THE MIDDLE EAST
VIA WALNUT STREET.
I'M MAKING MY WAY THROUGH SOCIETY HILL
OVERLOOKING WALNUT STREET IN THE OLDEST PART OF PHILADELPHIA.
HERE AT ZAHAV,
CHEF MICHAEL IS USING SOME OF
THE WORLD'S OLDEST COOKING TECHNIQUES
TO MAKE SOME OF THE BEST
AND MOST INNOVATIVE FOOD IN PHILLY. LET'S GO CHECK IT OUT.
A SHORT WALK TOWARD THE DELAWARE RIVER
BECOMES AN AMAZING CULINARY JOURNEY AT ZAHAV,
WHERE THE MENU INCLUDES THE TRADITIONAL FOODS
OF MANY CULTURES THAT HAVE COME TOGETHER IN MODERN ISRAEL.
SO TELL ME A LITTLE BIT ABOUT ZAHAV AND WHAT DOES IT MEAN?
SO ZAHAV ACTUALLY MEANS "GOLD" IN HEBREW,
AND IT'S A REFERENCE TO JERUSALEM.
SO WE WANT TO DO ISRAELI FOOD, WHICH IS, LIKE, YOU KNOW,
MOROCCAN, YEMENI, YOU KNOW, ALL THESE THINGS.
WE HAVE, LIKE, 20 DIFFERENT CULTURES.
A LITTLE BIT, YEAH.
WELL, ARE YOU READY TO EAT, OR WHAT?
AWESOME.
ALL RIGHT, SO WE MAKE A LAFAH, WHICH IS LIKE A TYPE OF PITA.
IT'S CRISPY, BUT IT'S ALSO REALLY, REALLY SOFT.
WE THROW IT IN OUR OVEN, AND THIS IS KIND OF--
THIS IS, LIKE, WHAT EVERYBODY HAS WITH THE HUMMUS, YOU KNOW?
BRING THE BREAD OUT.
NICE.
THERE YOU GO.
OHH, MAN.
BOOM. CHEERS, BRO.
(laughs)
L'CHAIM TO YOU.
I DON'T EVEN KNOW WHAT TO SAY ABOUT THIS.
I KNOW, MAN, IT'S, LIKE, MY FAVORITE THING TO EAT STILL
ALL RIGHT, THIS IS BEAUTIFUL.
OKAY, SO WE'RE DOING OUR HANGER STEAK COOKED á LA ASH.
"á LA ASH" MEANS RIGHT ON TOP OF THE CHARCOAL--
COOKS IT AT, LIKE, 600 DEGREES.
WHAT WE'RE GONNA DO IS TAKE OUR HANGER STEAK THAT WE CUT,
AND WE'RE GONNA MAKE A MARINADE,
SPANISH ONIONS, A COUPLE GARLIC CLOVES,
A LITTLE BIT OF PARSLEY.
WE USE A LITTLE BIT OF VEGETABLE OIL
AND A LITTLE BIT OF SALT.
ALL RIGHT, LET'S PURéE IT.
IT SHOULD SORT OF LOOK LIKE A MILK SHAKE A LITTLE BIT.
SO WE'RE JUST GONNA POUR THIS INTO OUR BOWL.
WE'RE GONNA THROW IN OUR HANGER STEAK,
AND YOU CAN SEE ALL THAT ACID IN THE ONIONS
IS REALLY GONNA BREAK IT DOWN AND MAKE IT NICE AND TENDER.
I'M JUST GONNA STICK IT ON HERE. (whooshes)
(Chuck) NICE.
WE GOT OUR, UH, EGGPLANT BABA GHANOUSH.
JUST KIND OF THROW THAT DOWN.
I HAVEN'T EVEN TRIED IT YET, BUT I CAN TELL YOU
YOU'RE GONNA LOVE IT.
JUST BY THE TEXTURE AND HOW CREAMY THAT LOOKS.
YOU KNOW, WE JUST COOK THIS HANGER STEAK ON TOP OF CHARCOAL
WITH A STICK, YOU KNOW,
AND IT'S A VERY OLD-SCHOOL WAY OF COOKING,
BUT IT'S THE BEST, MAN.
YOU KNOW, IT'S KIND OF LIKE HOT SMOKING,
BUT A REALLY, REALLY INTENSE SEAR,
AND ALL THAT ONION JUICE THAT WE MARINATED
YEAH, THIS LOOKS SO GOOD.
SO WE GOT THE BABA UNDERNEATH.
WHAT WE'RE GONNA DO IS SAUTé TRADITIONAL EGGPLANT SALAD.
BOOM--EGGPLANT, A LITTLE PEPPER,
A LITTLE PINE NUT, ALL RIGHT?
WE NEED SOME OF OUR SLIVERED GARLIC WITH OLIVE OIL.
GET IN THERE.
ALL THESE, LIKE, LITTLE COOKED SORT OF COMPOTE-Y SALADS,
THAT'S A VERY BIG THING IN THE MIDDLE EAST.
OH, MAN, THAT'S BEAUTIFUL.
WE'RE GONNA PUT THE SALAD RIGHT ON TOP.
YEAH, DO IT. IT'S ALL YOU, BRO.
I WANT THIS PIECE RIGHT HERE.
I'M JUST GONNA STAND HERE AND GO THUMBS UP
OH, MAN.
OH, DUDE.
AWESOME, MAN.
AND I LOVE IT FOR SO MANY DIFFERENT REASONS,
BUT I THINK THE SIMPLICITY OF IT IS REALLY KEY.
I CAN SEE WHY YOU CALLED THIS PLACE "ZAHAV."
I APPRECIATE IT, BRO.
THIS IS--THIS IS-- THIS IS BEAUTIFUL.
CHEERS.
ANYWAYS, I'M TAKING THIS WITH ME.
YEAH, DO IT. (laughing)
(Chuck) WHILE EATING MY WAY THROUGH WALNUT STREET,
I'LL BE VISITING SQUARE PEG,
WHERE HIGH-CLASS COOKING MEETS WORKING-CLASS FOOD.
JUST A FEW BLOCKS FROM ZAHAV, SQUARE PEG ANCHORS
THE WASHINGTON SQUARE WEST NEIGHBORHOOD.
THE MENU SOUNDS LIKE CLASSIC OLD-SCHOOL DINER FARE,
BUT COMFORT FOOD GOES TO AMAZING NEW PLACES HERE
IN THE HANDS OF A CLASSICALLY TRAINED CHEF, MATT LEVIN.
(Chuck) THANK YOU SO MUCH, MAN.
I'VE BEEN MAKING MY WAY DOWN WALNUT STREET,
AND EVERYBODY'S BEEN TELLING ME,
AWESOME.
OKAY.
YEAH, I HEARD OF THAT. I'VE HEARD OF THAT.
IT'S A LOCAL FAVORITE WHERE I'M FROM--
FRENCH FRIES, GRAVY, CHEESE CURDS.
WE'RE GONNA MAKE SCRAPPLE.
EVERYTHING BUT THE OINK.
EVERYTHING THAT'S INSIDE OF A PIG--HEARTS, LIVER,
SOUNDS GOOD.
AND ALSO WE'RE GONNA TAKE A LITTLE BIT OF WATERMELON,
PICKLE IT IN KOOL-AID, SO WE GOT A LOT OF COOL STUFF GOING ON.
SO YOU'RE GONNA TEACH ME HOW TO MAKE IT?
AWESOME, MAN. I'M IN.
I DO.
LET'S GO.
(Chuck) KOOL-AID PICKLED WATERMELON? HONESTLY?
A LITTLE GINGER, A LITTLE LEMONGRASS.
THAI BASIL LEAVES.
BOOM.
KOOL-AID.
IT'S A PICKLE, SO IT'S GOT TO HAVE SOME VINEGAR IN IT.
WE'RE JUST GONNA TAKE THIS PICKLE.
POUR IT INSIDE OF THE BAG.
IT SMELLS SO GOOD. I LOVE IT.
WE'LL TAKE IT OVER TO THE CRYOVAC MACHINE
AND, UH, SUCK ALL THE AIR OUT OF IT.
SO THIS IS SUCKING ALL THE AIR OUT OF THE BAG
AND COMPRESSING ALL THOSE FLAVORS
RIGHT INTO THE WATERMELON.
INSTANT, RIGHT.
YOU SEE THE COLOR CHANGE. IT'S CRAZY.
AND YOU CAN SEE, LIKE, TOTALLY, TOTALLY DIFFERENT.
OH, MAN, LOOK AT THAT. BEAUTIFUL.
IT MAKES IT POP, FOR SURE.
MMM. THAT'S AWESOME.
LET'S DO IT.
(Chuck) POUTINE PHILLY-STYLE.
SAUSAGE, ONIONS.
ROASTED GARLIC.
ROUX--FLOUR AND BUTTER.
HEAVY CREAM. (laughing) OH, MAN.
THIS IS WRONG.
LET'S NOT FORGET THIS IS GOING WITH CHEESE CURDS
AND BACON LARDONS.
AND BACON LARDONS. I LOVE IT.
BEAUTIFUL.
SET THAT OFF RIGHT THERE.
FRIES.
FRIED EGGS GOING DOWN, CHUCK.
GRAVY RIGHT OVER THE TOP.
AND DON'T BE SHY.
A COUPLE FRIED EGGS.
SLIDE THOSE RIGHT ON TOP.
BEAUTIFUL, AND THAT'S IT, MAN--
A MONTREAL CLASSIC PHILLY-STYLE. LOOK AT THIS.
(laughing) I LOVE IT. CHEERS.
COMING UP, I FINALLY GET TO DIG INTO SQUARE PEG'S FINEST,
AND THEN I GET DESSERT STRAIGHT FROM THE SOURCE.
HERE AT SQUARE PEG, MATT LEVIN IS GIVING ME
A CRASH COURSE IN PHILADELPHIA COMFORT FOOD.
LUCKILY, ALL THIS WORK HAS MADE ME GOOD AND HUNGRY.
WHOO!
BEAUTIFUL.
KOOL-AID PICKLED WATERMELON.
POUTINE.
SCRAPPLE HASH.
IF YOU'RE IN PHILLY, YOU GOT TO GET SOME SCRAPPLE.
CLASSIC PHILADELPHIA LANCASTER COUNTY COMFORT FOOD--
PORK LIVER, A LITTLE BIT OF PORK BUTT, LOTS OF SPICES,
A REALLY RICH, GELATINOUS PORK STOCK.
GRIND IT ALL UP, TIGHTEN IT WITH SOME CORNMEAL, AND THEN FRY IT.
I'M IN. SO THIS IS IT RIGHT HERE, RIGHT?
THAT'S IT, MAN. YOU'RE IN PHILLY,
NEVER HEARD OF THIS, MAN.
THIS IS THE FIRST, FIRST TIME I HEAR OF SCRAPPLE,
YOU KNOW, AND--AND HONESTLY WHERE I'M FROM,
NOTHING GOES TO WASTE. I MEAN, YOU GOT TO USE IT ALL.
AND ALL THOSE OFF-CUTS IS WHERE ALL THE FLAVOR IS, SO...
AND EVERYTHING IS IN THERE--
CRISPY PORK POLENTA, MAN. HOW DO YOU GO WRONG?
FRIED EGGS, A LITTLE BIT OF POTATO,
SOME LONG HOT PEPPERS, ROASTED ONIONS.
THAT IS FANTASTIC.
TRY A LITTLE BIT OF THE KOOL-AID PICKLED WATERMELON, FOR SURE.
YOU KNOW, HOW ABOUT THAT? LIKE, KOOL-AID, RICE WINE VINEGAR,
THIS IS GOOD.
WHAT'S THE HISTORY? WHAT'S THE IDEA?
WE SERVE IT WITH OUR CHICKEN DISH.
CHICKEN HAS HOMEMADE HOT SAUCE WITH IT,
YEAH.
HONESTLY, THIS IS, LIKE, THE PERFECT COMBO.
I GOT PHILLY IN FRONT OF ME. YOU GOT MONTREAL IN FRONT OF YOU.
EXACTLY, AND THEN WE GOT THE LONG HOTS,
I LOVE IT. THIS IS IT. THIS IS IT RIGHT HERE.
MAN, THIS IS SO GOOD.
MMM.
I MEAN, I KNOW I'M FROM THE LAND OF POUTINE.
YOU KNOW, LIKE, POUTINE IS GOOD, BUT THIS IS A NOTCH ABOVE.
YOU KNOW WHAT I MEAN? THIS IS REALLY--
I GOT TO TRY IT, SO...
YEAH, YEAH, MAN, DIG IN.
AND WHAT'S WRONG WITH, LIKE, FRENCH FRIES, SAUSAGE,
HEAVEN.
I LOVE IT.
YOU'VE TAKEN CLASSIC DINER FOOD AND DONE IT WELL.
ONE MORE BITE.
YOU'RE WELCOME, BUD. THANK YOU.
CHEERS.
♪♪
PHILADELPHIA IS HOME TO ONE OF THE ULTIMATE UNDERDOG STORIES,
AN UNKNOWN AMATEUR GOING TOE-TO-TOE
AGAINST THE BEST IN THE WORLD
OF ITALIAN GELATO.
LET'S GO MEET STEPHANIE REITANO.
FURTHER DOWN WALNUT STREET IS STEPHANIE'S SHOP, CAPOGIRO.
THE ONLY THING MORE AMAZING THAN THE GELATO
IS THE STORY BEHIND IT.
SHE WENT KNOWING NOTHING ABOUT GELATO
TO MAKING TO WHAT SOME PEOPLE CALL THE WORLD'S BEST.
HEY, CHUCK, NICE TO MEET YOU.
NICE TO MEET YOU. NICE TO MEET YOU.
I'VE BEEN HEARING ONLY AMAZING THINGS.
YEAH.
WE TRY, WE TRY ON OUR LITTLE SPOT ON THE GLOBE.
GELATO'S SIMPLY ITALIAN ICE CREAM,
AND IT'S MADE FRESH EVERY DAY.
MY HUSBAND AND I WENT TO ITALY. I HAD MY FIRST GELATO IN CAPRI,
AND IT BLEW ME AWAY.
YEAH, I LEARNED IN ITALY.
I STUDIED WITH CHEFS HERE THAT WOULD COME HERE,
ITALIANS THAT WOULD COME HERE,
ANYONE THAT WAS WILLING TO LET ME INTO THEIR KITCHEN...
AND LET ME GET MY HANDS DIRTY.
YOU KNOW, WE USE THE FRESHEST LOCAL SEASONAL INGREDIENTS.
I THINK YOU SHOULD.
OH, NICE.
THERE. THANK YOU, JAY. (laughs)
ALL RIGHT, WE'RE GONNA START YOU NOW.
THIS IS FIOR DE LATTE.
ALL IT IS IS MY FARMER'S MILK AND SUGAR,
AND THIS FLAVOR WILL CHANGE WITH THE SEASONS.
IN THE FALL--YEAH, IT CHANGES. IT'S REALLY EXCELLENT.
AND THEN WE'VE GOT THESE STRAWBERRIES,
WHICH ARE FROM GAP, PENNSYLVANIA,
WOW.
YEAH, LOCAL, LOCAL, LOCAL.
(laughs)
MMM! THE FIRST BITE IS BLUEBERRY,
YEAH.
WHAT HAPPENS IS WHEN THE GELATO HITS YOUR TONGUE,
IT IMMEDIATELY MELTS, SO YOU'RE TASTING ALL THOSE FLAVORS,
AND YOU'RE NOT GETTING BRAIN FREEZE.
ITALIANS ACTUALLY HAVE A WORD FOR "BRAIN FREEZE,"
MALLATIA CAFONI.
MM.
MALLATIA CAFONI RIGHT HERE.
OKAY, SO WHAT'S THE SECRET? IT'S GOT TO BE THE MILK.
WELL, WE HAVE A BUNCH OF SECRETS,
BUT I CAN'T TELL YOU THEM, BECAUSE I'D HAVE
UNH-UNH.
HERE YOU GO.
BUT I CAN TELL YOU, I HAVE THIS FARMER.
ARE YOU SERIOUS?
LET'S DO THIS.
OKAY, ONE MORE BITE.
MMM.
MAN, THIS IS GOOD.
UP NEXT, WE MEET THE MAN AND THE COW
WHO HELP MAKE GREAT GELATO POSSIBLE.
AT CAPOGIRO, IT'S NO SECRET
THAT STEPHANIE'S GELATO IS THE BEST.
HER FORMULA FOR MAKING IT, THOUGH,
IS A SECRET SHE KEEPS A TIGHT LID ON,
BUT SHE WAS OPEN TO GIVING ME AN INSIDE, AND OUTSIDE, LOOK
INTO WHERE IT ALL STARTS.
STEPHANIE DISCOVERED HER NUMBER-ONE SECRET INGREDIENT
(mooing)
IN THE ROLLING GREEN PASTURES
OF DAIRY FARMER AND VETERINARIAN MARK LOPEZ.
I'VE HAD THE GELATO,
AND NOW I'M HERE TO SEE WHY IT'S SO GOOD.
(cows mooing)
A COUPLE OF THE SECRETS?
I'LL TELL YOU EVERYTHING--
EVERYTHING YOU NEED TO KNOW.
ALL RIGHT, COOL.
OOH.
YOU STRAP THAT ON MY BACK?
SO YEAH, SO EVERY COW HAS A NAME?
OH, OF COURSE.
(Mark) THIS IS TEQUILA. TEQUILA'S AN AYRSHIRE COW.
AND I GUESS THAT HAS A LOT TO DO WITH THE QUALITY OF THE MILK?
YEAH.
YOU ALREADY KNOW THIS IS HER UTTER, ALL RIGHT,
BUT THIS IS WHERE THE MILK IS MADE.
(Stephanie laughing) OH, MY.
YOU MIGHT HAVE BEEN ALONE WITH COWS FOR A LITTLE TOO MUCH.
I NEED TO GET OUT MORE.
(Chuck) YEAH, LET'S DO IT.
THIS IS BOVADINE, AND THIS HAS GOT IODINE IN IT.
AND IT'S GONNA PREPARE TEQUILA'S TEATS
TO MAKE 'EM NICE AND CLEAN-- SURGICALLY CLEAN.
THAT'S GOT TO BE CLEAN ENOUGH FOR YOU TO PUT YOUR MOUTH ON,
BECAUSE THEORETICALLY
THAT'S WHAT ALL OF OUR CUSTOMERS ARE DOING
WHEN THEY DRINK THE MILK. THERE YOU GO, GOOD.
RIGHT, EXACTLY.
I THINK SHE KNOWS WHAT YOUR INTENTIONS ARE.
(Chuck) SO HOW MANY GALLONS A DAY CAN SHE PRODUCE?
WELL, WE ACTUALLY MEASURE IT IN POUNDS.
REALLY?
A GALLON IS, UH, 8.4 POUNDS.
AND HOW LONG DO WE HAVE TO WAIT TILL WE CAN HOOK IT UP?
OH, WE'RE READY TO GO?
OKAY, COOL.
LET'S DO IT. I'LL SHOW YOU WHAT TO DO.
JUST TAKE THIS FIRST ONE
AND JUST PUT IT RIGHT ON HER ***,
AND TAKE THIS ONE AND PUT IT ON THE BACK.
GOOD. NOW LOOK AT THAT MILK COMING OUT.
SHE'S NOT KIDDING.
YEP, JUST LET IT GO. YEAH, LET IT GO.
REALLY, THEY'RE MOTHERS NURSING.
IT'S JUST THAT WE'RE USING A MACHINE TO CAPTURE THE MILK
YEAH.
SO WHAT MAKES THIS MILK SO GOOD FOR GELATO?
BEING GRASS-FED, KEEPING 'EM CLEAN, NOT STRESSING THEM OUT.
ALL THESE THINGS COME IN TO MAKE THE MILK TASTIER,
HEALTHIER, CLEANER.
WELL, I DO THINK THAT IT'S THE BEST MILK
I'VE EVER HAD, PERIOD.
(Mark) MM-HMM.
MM-HMM.
FILTERED RIGHT IN HERE.
YES.
THAT'S IT.
RIGHT.
STRAIGHT OUT OF THE TANK. ALL RIGHT.
AND THERE YOU ARE.
(laughs)
MAN, THAT'S FANTASTIC.
I CAN ALMOST TASTE THE GRASS.
THERE'S A LOT OF SECRETS TO MAKING THE GELATO--
THE BEST STRAWBERRIES, THE BEST CHOCOLATE,
YOU KNOW, AWESOME TECHNIQUE,
AND THE BEST MILK.
I'LL HAVE ANOTHER CUP, SIR.
THANK YOU. THIS WAS, UH, QUITE THE EXPERIENCE.