1 00:00:02,000 --> 00:00:07,000 Downloaded from YTS.MX 2 00:00:02,467 --> 00:00:04,100 [Gioconda Scott] Spain has world renowned cities 3 00:00:04,166 --> 00:00:06,300 like Madrid, Barcelona, and Seville, 4 00:00:06,367 --> 00:00:09,367 but there is a Spain that everybody is missing out on. 5 00:00:08,000 --> 00:00:13,000 Official YIFY movies site: YTS.MX 6 00:00:10,867 --> 00:00:12,567 To really experience a place, 7 00:00:12,567 --> 00:00:15,266 you have to go off the beaten track. 8 00:00:15,266 --> 00:00:18,266 If you travel just 20 minutes outside of any major city, 9 00:00:18,266 --> 00:00:21,266 you'll experience a deeper, more authentic Spain 10 00:00:21,266 --> 00:00:24,100 filled with great gastronomy, wonderful characters, 11 00:00:24,166 --> 00:00:27,000 and a history of many different cultures. 12 00:00:27,000 --> 00:00:29,300 My brother and I grew up in Andalucia, 13 00:00:29,367 --> 00:00:30,000 the largest and southern most region of Spain. 14 00:00:30,000 --> 00:00:32,000 the largest and southern most region of Spain. 15 00:00:32,000 --> 00:00:34,967 It has a rich and fascinating culinary heritage. 16 00:00:34,967 --> 00:00:37,467 And we want to show you where to eat the best food 17 00:00:37,467 --> 00:00:39,500 in this magical slice of our country. 18 00:00:40,367 --> 00:00:41,600 George and I are setting off 19 00:00:41,667 --> 00:00:44,567 on a gastronomically inspired road trip to the coast. 20 00:00:44,567 --> 00:00:46,400 We'll be starting in the hills where we live, 21 00:00:46,467 --> 00:00:48,400 driving into the marshlands on the delta, 22 00:00:48,467 --> 00:00:50,867 and we'll end up in Sanlucar near the ocean. 23 00:00:50,867 --> 00:00:53,100 Here we will host a dinner for our friends 24 00:00:53,100 --> 00:00:55,400 who provide the produce, fish, and wines 25 00:00:55,467 --> 00:00:57,567 we serve in my restaurant. 26 00:00:57,567 --> 00:01:00,000 We want to show you how to travel here, what to look for, 27 00:01:00,000 --> 00:01:01,000 We want to show you how to travel here, what to look for, 28 00:01:01,066 --> 00:01:02,300 and more than anything, 29 00:01:02,300 --> 00:01:04,867 how naturally hospitable and welcoming this country is. 30 00:01:13,567 --> 00:01:16,967 We will start this journey in our hometown of Cazalla De La Sierra. 31 00:01:16,967 --> 00:01:18,367 A typical Andalucian village 32 00:01:18,367 --> 00:01:19,667 of white washed cottages 33 00:01:19,667 --> 00:01:21,166 and orange blossoms, 34 00:01:21,166 --> 00:01:24,100 nestled in the hills of the natural park north of Seville. 35 00:01:24,166 --> 00:01:26,300 City dwellers retreat to Cazalla 36 00:01:26,367 --> 00:01:27,800 for fresh mountain air, 37 00:01:27,867 --> 00:01:29,533 a slow pace of life, 38 00:01:29,533 --> 00:01:30,000 and in search of the various gastronomic delicacies that are from here. 39 00:01:30,000 --> 00:01:31,900 and in search of the various gastronomic delicacies that are from here. 40 00:01:38,000 --> 00:01:39,567 My name is Gioconda Scott, 41 00:01:39,567 --> 00:01:41,166 and I am a cook. 42 00:01:47,367 --> 00:01:50,000 I've been cooking professionally for 25 years. 43 00:01:50,066 --> 00:01:51,467 For ten of those years, 44 00:01:51,467 --> 00:01:52,867 I've travelled around the world 45 00:01:52,867 --> 00:01:54,300 cooking in the kitchens of the chefs 46 00:01:54,367 --> 00:01:56,367 that most inspired me. 47 00:01:56,367 --> 00:01:57,967 I realized at a certain point 48 00:01:57,967 --> 00:01:59,467 that the best job I could do 49 00:01:59,467 --> 00:02:00,000 was to bring all that knowledge and experience 50 00:02:00,000 --> 00:02:01,900 was to bring all that knowledge and experience 51 00:02:01,967 --> 00:02:04,100 and invest it in the place where I belong. 52 00:02:04,100 --> 00:02:07,000 And having promised that I was never gonna open a restaurant, 53 00:02:07,600 --> 00:02:08,567 I just did, 54 00:02:08,567 --> 00:02:10,066 in Cazalla, 55 00:02:10,066 --> 00:02:12,400 this town that I was born and raised in, 56 00:02:12,467 --> 00:02:15,266 within this incredible building called the Casino. 57 00:02:18,100 --> 00:02:21,000 [speaking Spanish] 58 00:02:49,066 --> 00:02:51,367 [Gioconda in English] My restaurant is located in a casino. 59 00:02:52,100 --> 00:02:53,266 Casinos in Spain 60 00:02:53,266 --> 00:02:55,066 are not what we traditionally associate 61 00:02:55,066 --> 00:02:59,066 with a word that conjures up images of slot machines and gambling tables. 62 00:02:59,066 --> 00:03:00,000 Casinos here are social clubs, 63 00:03:00,000 --> 00:03:01,300 Casinos here are social clubs, 64 00:03:01,367 --> 00:03:03,166 they're often the cultural center of a town 65 00:03:03,166 --> 00:03:06,166 and a great place to get into a local scene. 66 00:03:06,166 --> 00:03:08,000 -[Gioconda speaking Spanish] -[man speaking Spanish] 67 00:03:08,667 --> 00:03:10,100 -[speaking Spanish] -Si. 68 00:03:10,100 --> 00:03:12,367 [speaking Spanish] 69 00:03:15,667 --> 00:03:16,900 [in English] In my restaurant, 70 00:03:16,967 --> 00:03:19,567 we serve many traditional Andalucian dishes. 71 00:03:19,567 --> 00:03:22,767 We use Iberico pork products from the nearby farms, 72 00:03:22,767 --> 00:03:24,667 mushrooms foraged in the woods, 73 00:03:24,667 --> 00:03:28,166 and we serve a selection of classic tapas like tortilla Espanola, 74 00:03:28,166 --> 00:03:30,000 the famous Spanish omelet. 75 00:03:30,000 --> 00:03:30,266 the famous Spanish omelet. 76 00:03:30,266 --> 00:03:32,266 Tapas has become a, sort of, form of eating, 77 00:03:32,266 --> 00:03:35,367 an informal way of eating socially in the bars, 78 00:03:35,367 --> 00:03:37,166 and generally, it's now referred to as 79 00:03:37,166 --> 00:03:40,166 a small version of whatever the bigger dish might be. 80 00:03:40,166 --> 00:03:42,500 Tapa means to cover, so what it was, 81 00:03:42,567 --> 00:03:44,767 normally, it was a slice of bread with something on it, 82 00:03:44,767 --> 00:03:46,266 like, maybe a piece of chorizo, 83 00:03:46,266 --> 00:03:49,000 or a bit of, you know, sausage or cheese, 84 00:03:49,066 --> 00:03:51,967 and it will sit on top of the glass, tapar, 85 00:03:51,967 --> 00:03:55,266 and it would stop the flies from going into your wine. 86 00:03:55,266 --> 00:03:57,166 You don't fill yourself with a tapa, 87 00:03:57,166 --> 00:03:59,767 you kind of just, you know, share it with some drinks 88 00:03:59,767 --> 00:04:00,000 with friends or alone, 89 00:04:00,000 --> 00:04:01,467 with friends or alone, 90 00:04:01,467 --> 00:04:03,467 and it could be more of a kind of social thing. 91 00:04:06,000 --> 00:04:08,667 Luisa runs the kitchen with me here in the Casino. 92 00:04:08,667 --> 00:04:10,100 She is the master fryer, 93 00:04:10,100 --> 00:04:11,400 and what she's going over here 94 00:04:11,467 --> 00:04:14,166 is she's sifting the flour out of the boquerones. 95 00:04:14,166 --> 00:04:15,500 They are little anchovies, 96 00:04:15,567 --> 00:04:17,000 fresh anchovies, 97 00:04:17,000 --> 00:04:18,467 and they're just tossed in flour, 98 00:04:18,467 --> 00:04:21,000 which is a mixture of chickpea and wheat flour. 99 00:04:21,000 --> 00:04:22,567 And the chickpea flour gives 100 00:04:22,567 --> 00:04:25,266 a little bit more texture to the fish when you fry it, 101 00:04:25,266 --> 00:04:26,867 so you get a nice crispy bite there. 102 00:04:27,667 --> 00:04:30,000 [speaking Spanish] 103 00:04:30,000 --> 00:04:30,266 [speaking Spanish] 104 00:04:31,700 --> 00:04:33,100 Mmm, Luisa. 105 00:04:34,200 --> 00:04:35,867 -[Luisa speaking Spanish] -[in English] Delicious. 106 00:04:36,467 --> 00:04:37,400 [speaking Spanish] 107 00:04:38,700 --> 00:04:40,900 [speaking Spanish] 108 00:04:44,400 --> 00:04:45,400 [in English] My brother George 109 00:04:45,467 --> 00:04:47,266 shares my passion for food. 110 00:04:47,266 --> 00:04:48,867 My name is George Scott. 111 00:04:48,867 --> 00:04:50,266 I was born in Spain, 112 00:04:50,266 --> 00:04:54,000 and although, I have an English name, I'm as Spanish as it gets. 113 00:04:57,200 --> 00:04:58,867 [Gioconda] George produces olive oil 114 00:04:58,867 --> 00:05:00,000 and takes people on journeys 115 00:05:00,000 --> 00:05:00,166 and takes people on journeys 116 00:05:00,166 --> 00:05:01,800 through Andalucia on horseback. 117 00:05:01,867 --> 00:05:03,467 He works with many local farmers 118 00:05:03,467 --> 00:05:05,100 and artisans in the region. 119 00:05:06,000 --> 00:05:07,700 [George Scott] I'm passionate about food, 120 00:05:07,767 --> 00:05:09,767 about travel, and my country. 121 00:05:10,467 --> 00:05:12,000 On my own doorstep, 122 00:05:12,000 --> 00:05:15,166 I'm still discovering new places and new people. 123 00:05:15,166 --> 00:05:17,266 You have so much to learn for not only 124 00:05:17,266 --> 00:05:19,467 in their gastronomy, but in their ways of life. 125 00:05:19,467 --> 00:05:21,266 The hills surrounding Cazalla 126 00:05:21,266 --> 00:05:22,700 are famous for olive groves 127 00:05:22,767 --> 00:05:24,800 and for their Mediterranean oak forests, 128 00:05:24,867 --> 00:05:26,400 which produce the acorn, 129 00:05:26,467 --> 00:05:28,767 the perfect habitat for the Iberico pig 130 00:05:28,767 --> 00:05:30,000 and for its famous pata negra ham 131 00:05:30,000 --> 00:05:30,667 and for its famous pata negra ham 132 00:05:30,667 --> 00:05:32,567 and other cured meats. 133 00:05:32,567 --> 00:05:34,867 These secret treasures can be found for sale 134 00:05:34,867 --> 00:05:37,900 in many little local butcher shops, just like this one, 135 00:05:37,967 --> 00:05:39,567 a block away from my sister's restaurant. 136 00:05:39,567 --> 00:05:42,166 [speaking Spanish] 137 00:05:44,000 --> 00:05:45,300 [George in English] This is quite something. 138 00:05:45,367 --> 00:05:47,800 A small shop you'd probably walk past in the street, 139 00:05:47,867 --> 00:05:49,133 you've got a gem. 140 00:05:49,133 --> 00:05:51,767 The peculiar thing about this particular family business 141 00:05:51,767 --> 00:05:53,200 is the Jamon. 142 00:05:53,266 --> 00:05:54,867 They not only raise their own pigs, 143 00:05:54,867 --> 00:05:57,100 but Paco here, in 2015, 144 00:05:57,166 --> 00:05:59,767 became the champion of Spain Jamon Carver, 145 00:05:59,767 --> 00:06:00,000 which is a huge thing, 146 00:06:00,000 --> 00:06:01,967 which is a huge thing, 147 00:06:01,967 --> 00:06:04,000 it's a price that you get once in your life, 148 00:06:04,066 --> 00:06:05,667 he's kind of a national hero. 149 00:06:05,667 --> 00:06:09,100 [Diedre speaking Spanish] 150 00:06:18,100 --> 00:06:19,867 [George in English] The year that he won top carver, 151 00:06:19,867 --> 00:06:21,600 he also won in presentation. 152 00:06:21,667 --> 00:06:25,600 For example, here, with the first layers of fat on the pig, 153 00:06:25,667 --> 00:06:26,867 he's created a rose, 154 00:06:26,900 --> 00:06:29,300 but every plate is completely different as you can see. 155 00:06:30,066 --> 00:06:31,500 In Jamon itself, 156 00:06:31,567 --> 00:06:33,000 the things that you wanna look for 157 00:06:33,000 --> 00:06:35,367 is that it has a very thin wrist, 158 00:06:35,367 --> 00:06:37,100 which means, it's 100% Iberico, 159 00:06:37,166 --> 00:06:38,667 and the incisions of fat, 160 00:06:38,667 --> 00:06:41,467 so it shows that the pig has actually eaten acorns 161 00:06:41,467 --> 00:06:42,800 in the right quantity. 162 00:06:42,867 --> 00:06:44,667 What that's so important about this pigs? 163 00:06:44,667 --> 00:06:46,667 It's the only pig in the world 164 00:06:46,667 --> 00:06:49,300 with a metabolism which can turn the acorn 165 00:06:49,367 --> 00:06:51,367 into a fat which is beneficial for you, 166 00:06:51,367 --> 00:06:52,567 [chuckles] it's fantastic. 167 00:06:52,567 --> 00:06:54,700 So you can eat as much as you like of it, 168 00:06:54,767 --> 00:06:56,700 and even doctors recommend it to people 169 00:06:56,767 --> 00:06:58,166 with high cholesterol in Spain, 170 00:06:58,166 --> 00:07:00,000 which is, can you imagine what a delight? 171 00:07:00,000 --> 00:07:00,700 which is, can you imagine what a delight? 172 00:07:00,767 --> 00:07:02,266 Talking about family businesses, 173 00:07:02,266 --> 00:07:04,266 I went to school with Diedre. 174 00:07:04,266 --> 00:07:05,767 [speaking Spanish] 175 00:07:05,767 --> 00:07:06,867 [in English] He went to school with my brother, 176 00:07:06,867 --> 00:07:08,500 so we've known each other since we were children. 177 00:07:08,567 --> 00:07:10,400 I do wanna, well, 178 00:07:10,467 --> 00:07:12,567 ladies and gentlemen, the most important thing 179 00:07:12,567 --> 00:07:14,266 in Spanish gastronomy in my view. 180 00:07:17,467 --> 00:07:18,867 I wish you could taste this right now. 181 00:07:20,100 --> 00:07:21,367 [speaking Spanish] 182 00:07:28,066 --> 00:07:29,900 [George in English] You'll see this everywhere in Spain, 183 00:07:29,967 --> 00:07:30,000 but everybody has their secret recipe, 184 00:07:30,000 --> 00:07:31,967 but everybody has their secret recipe, 185 00:07:31,967 --> 00:07:33,767 and this particular shop 186 00:07:33,767 --> 00:07:34,767 have a very, very good one. 187 00:07:34,767 --> 00:07:37,500 People come up from Sevilla and stock up. 188 00:07:37,567 --> 00:07:38,767 Well, this is also a cured meat, 189 00:07:38,800 --> 00:07:41,767 so you can hang it in your pantry or where ever for ages 190 00:07:41,767 --> 00:07:43,567 And this is Paco, who is the father, 191 00:07:43,567 --> 00:07:45,767 so he's been here for 59 years in this shop. 192 00:07:45,767 --> 00:07:46,767 -[chuckles] Which is-- -[speaking Spanish] 193 00:07:46,767 --> 00:07:48,367 [George speaking Spanish] 194 00:07:48,367 --> 00:07:49,667 [in English] Since he was 11-years-old. 195 00:07:49,667 --> 00:07:50,700 -He's-- -[speaking Spanish] 196 00:07:50,767 --> 00:07:52,767 [George speaking Spanish] 197 00:07:54,100 --> 00:07:56,100 [in English] So I think we should probably buy some stuff 198 00:07:56,166 --> 00:07:57,967 and take them back for Gioconda, so... 199 00:07:57,967 --> 00:08:00,000 [George speaking Spanish] 200 00:08:00,000 --> 00:08:00,867 [George speaking Spanish] 201 00:08:05,467 --> 00:08:07,367 [Gioconda] In addition to Iberico pork products, 202 00:08:07,367 --> 00:08:10,667 Andalucia is the largest producer of olive oil in Spain. 203 00:08:10,667 --> 00:08:13,467 My brother makes organic olive oil on his farm, 204 00:08:13,467 --> 00:08:16,166 and I'm hoping he might've saved some for me. 205 00:08:16,166 --> 00:08:17,600 I've come to make dinner tonight, 206 00:08:17,667 --> 00:08:19,867 celebrating the local ingredients of the season. 207 00:08:21,367 --> 00:08:25,266 Now, we are surrounded by wild aromatic herbs, 208 00:08:25,266 --> 00:08:27,467 olive trees, and cork. 209 00:08:27,467 --> 00:08:29,767 Everyone is on their way back from a trail ride. 210 00:08:29,767 --> 00:08:30,000 I'm making Sunday supper for our friends from the village 211 00:08:30,000 --> 00:08:32,467 I'm making Sunday supper for our friends from the village 212 00:08:32,467 --> 00:08:34,767 before George and I head out of town in the morning. 213 00:08:34,767 --> 00:08:36,667 Tonight, I'm making a lamb dish. 214 00:08:36,667 --> 00:08:39,467 It's a really simple dish and typical of the area. 215 00:08:39,467 --> 00:08:42,600 The lamb roams all the country side around here, 216 00:08:42,667 --> 00:08:43,900 and I'm convinced 217 00:08:43,967 --> 00:08:46,166 that they marinate themselves 218 00:08:46,166 --> 00:08:48,400 as they ruminate the hills 219 00:08:48,467 --> 00:08:50,800 with all the beautiful wild herbs. 220 00:08:50,867 --> 00:08:53,000 Wild thyme, wild oregano, 221 00:08:53,867 --> 00:08:54,900 delicious, 222 00:08:54,967 --> 00:08:56,200 and bay leaves. 223 00:08:57,266 --> 00:08:59,800 We're gonna roast the lamb in the wood fired oven here 224 00:08:59,867 --> 00:09:00,000 using the last of the summer tomatoes 225 00:09:00,000 --> 00:09:01,800 using the last of the summer tomatoes 226 00:09:01,867 --> 00:09:04,867 and adding some fresh herbs that grow wild in these hills. 227 00:09:06,100 --> 00:09:09,066 Before I braise it, I'll add a slug of George's olive oil 228 00:09:09,066 --> 00:09:12,000 and some beautiful sherry wine that is typical of the area. 229 00:09:13,967 --> 00:09:16,300 So, I thought the perfect way to end dinner tonight 230 00:09:16,367 --> 00:09:17,500 would be with another fruit 231 00:09:17,567 --> 00:09:19,367 which is optimum in this season, 232 00:09:19,367 --> 00:09:20,467 the quince. 233 00:09:20,467 --> 00:09:23,166 Quince is a widely used fruit in Spain 234 00:09:23,166 --> 00:09:25,867 and a sort of cross between a pear and an apple. 235 00:09:25,867 --> 00:09:28,100 Scatter a generous amount of sugar on top 236 00:09:28,100 --> 00:09:30,000 and straight on to the plancha. 237 00:09:30,000 --> 00:09:30,567 and straight on to the plancha. 238 00:09:31,266 --> 00:09:32,166 just like that. 239 00:09:33,100 --> 00:09:33,967 Wonderful. 240 00:09:39,900 --> 00:09:41,367 Look at this wonderful 241 00:09:42,467 --> 00:09:45,900 golden caramel on the quinces, it's fabulous. 242 00:09:45,967 --> 00:09:47,667 And what we're gonna do is serve that 243 00:09:47,667 --> 00:09:50,767 with a lovely touch of acidity from the Greek yogurt... 244 00:09:52,867 --> 00:09:55,700 ...a scattering of roasted almonds, 245 00:09:56,767 --> 00:09:58,867 and some fresh mint just to finish it off. 246 00:10:02,166 --> 00:10:03,500 Absolutely beautiful. 247 00:10:08,767 --> 00:10:11,066 [speaking Spanish] 248 00:10:15,867 --> 00:10:17,166 [speaking Spanish] 249 00:10:20,367 --> 00:10:23,166 [speaking Spanish] 250 00:10:23,166 --> 00:10:24,867 [George speaking Spanish] 251 00:10:28,367 --> 00:10:30,000 [Gioconda in English] Oh, my God, that looks so delicious. 252 00:10:30,000 --> 00:10:30,700 [Gioconda in English] Oh, my God, that looks so delicious. 253 00:10:32,166 --> 00:10:35,367 The tomatoes have all confited in there with the olive oil, 254 00:10:35,367 --> 00:10:38,900 and you can get this amazing perfume from all the wild herbs. 255 00:10:38,967 --> 00:10:40,367 It's gonna be fantastic. 256 00:10:42,266 --> 00:10:43,767 [speaking Spanish] 257 00:10:46,767 --> 00:10:49,467 [speaking Spanish] 258 00:10:49,467 --> 00:10:51,567 [Gioconda in English] Gatherings like this at George's farm 259 00:10:51,567 --> 00:10:53,800 only happen a few times a year, 260 00:10:53,867 --> 00:10:55,500 and I love creating a menu 261 00:10:55,567 --> 00:10:58,367 that's an expression of the season in the area. 262 00:10:58,367 --> 00:11:00,000 This evening is a true celebration of this time of year. 263 00:11:00,000 --> 00:11:01,967 This evening is a true celebration of this time of year. 264 00:11:01,967 --> 00:11:03,100 [speaking Spanish] 265 00:11:03,166 --> 00:11:06,800 [speaking Spanish] 266 00:11:06,867 --> 00:11:08,567 [speaking Spanish] 267 00:11:08,567 --> 00:11:11,700 [in English] Everybody, thank you for being here. 268 00:11:11,767 --> 00:11:15,000 Thank you for this incredible dinner that you have fed us all. 269 00:11:15,000 --> 00:11:16,767 [woman speaking Spanish] 270 00:11:16,767 --> 00:11:19,767 -[speaking Spanish] -[woman speaking Spanish] 271 00:11:21,166 --> 00:11:23,367 [George in English] We can't linger too long tonight. 272 00:11:23,367 --> 00:11:25,900 Tomorrow, our journey to the coast begins, 273 00:11:25,967 --> 00:11:27,000 and there are so many more 274 00:11:27,000 --> 00:11:28,767 secrets to the region to discover, 275 00:11:29,467 --> 00:11:30,000 there is so much to explore. 276 00:11:30,000 --> 00:11:31,667 there is so much to explore. 277 00:11:37,567 --> 00:11:39,066 Don't you find it unbelievable 278 00:11:39,066 --> 00:11:40,767 how varied the landscape is here, 279 00:11:40,767 --> 00:11:42,467 -it's just incredible. -In Andalucia, no? 280 00:11:42,467 --> 00:11:44,266 [Gioconda] Yes, you come from Cazalla, 281 00:11:44,266 --> 00:11:47,967 it's hills, cork trees, olive trees, 282 00:11:47,967 --> 00:11:49,700 -forests, green, you know? -Rice fields. Yeah. 283 00:11:49,767 --> 00:11:51,166 And then you come down, and you got this, 284 00:11:51,166 --> 00:11:54,266 -like, marshlands, flat, the skyscape. -Coastal. 285 00:11:54,266 --> 00:11:56,066 It's a pretty a pretty special place. 286 00:11:58,300 --> 00:12:00,967 [Gioconda] Many things you may think of as distinctly Spanish 287 00:12:00,967 --> 00:12:02,767 like flamenco and bull fighting 288 00:12:02,767 --> 00:12:04,110 are Andalucian in origin. 289 00:12:04,110 --> 00:12:04,166 are Andalucian in origin. 290 00:12:05,000 --> 00:12:06,867 But in Spain, we know that 291 00:12:06,867 --> 00:12:09,200 Andalucia is recognized for its raw material 292 00:12:09,266 --> 00:12:12,600 and the purity and quality of its ingredients. 293 00:12:12,667 --> 00:12:14,967 And we are off to meet the people responsible 294 00:12:14,967 --> 00:12:16,767 for making this wonderful food. 295 00:12:17,867 --> 00:12:20,467 Our journey will end in Sanlucar de Barrameda, 296 00:12:20,467 --> 00:12:22,767 a beautiful town on the Atlantic coast 297 00:12:22,767 --> 00:12:25,667 situated right at the mouth of the Guadalquivir River. 298 00:12:26,867 --> 00:12:29,300 Not only of enormous historical importance, 299 00:12:29,367 --> 00:12:32,600 but also home to a very special variety of wine 300 00:12:32,667 --> 00:12:34,100 unique to this area. 301 00:12:34,166 --> 00:12:37,367 Not to mention that this is where the explorers set off 302 00:12:37,367 --> 00:12:39,000 to discover the new worlds 303 00:12:39,000 --> 00:12:42,000 in the 15th and 16th centuries. 304 00:12:42,000 --> 00:12:44,100 But before we get too far down the road, 305 00:12:44,166 --> 00:12:46,800 we want to share a favorite food secret of ours, 306 00:12:46,867 --> 00:12:48,200 the Venta. 307 00:12:52,100 --> 00:12:54,700 A Venta is our version of a truck stop 308 00:12:54,767 --> 00:12:56,767 or roadside diner. 309 00:12:56,767 --> 00:13:00,266 What's so surprising about these humble and unassuming canteens 310 00:13:00,266 --> 00:13:03,000 is how well you eat here. 311 00:13:03,066 --> 00:13:04,110 They originated in the 11th century 312 00:13:04,110 --> 00:13:04,967 They originated in the 11th century 313 00:13:04,967 --> 00:13:07,867 and are virtually unknown outside of Spain. 314 00:13:07,867 --> 00:13:09,900 The are small, no-frills restaurants 315 00:13:09,967 --> 00:13:12,500 found off the highways or country roads. 316 00:13:12,567 --> 00:13:14,467 A place where many people pass through 317 00:13:14,467 --> 00:13:18,166 to have a quick coffee, a snack, or home cooked meal, 318 00:13:18,166 --> 00:13:20,100 you'll even see fruit and vegetable vendors 319 00:13:20,100 --> 00:13:22,200 coming in with their fine produce, 320 00:13:22,266 --> 00:13:24,100 families gathered for a big lunch 321 00:13:24,100 --> 00:13:25,767 or celebrating a birthday party. 322 00:13:25,767 --> 00:13:27,867 George and I love a good Venta, 323 00:13:27,867 --> 00:13:29,700 and they tend to be lively. 324 00:13:31,467 --> 00:13:33,166 Even amongst us Spaniards, 325 00:13:33,166 --> 00:13:34,110 knowing a good Venta is sacred local knowledge. 326 00:13:34,110 --> 00:13:36,266 knowing a good Venta is sacred local knowledge. 327 00:13:37,200 --> 00:13:39,266 The word venta translates literally 328 00:13:39,266 --> 00:13:41,200 from the word to sell, vender. 329 00:13:41,266 --> 00:13:42,266 -[Gioconda] Yes. -Venta, a place where you sell. 330 00:13:42,266 --> 00:13:43,634 [Gioconda] Venta, exactly. 331 00:13:43,667 --> 00:13:45,700 And normally it will have, like, a very simple menu of the day, 332 00:13:45,767 --> 00:13:47,500 -maybe eight or ten euros. -Yeah. 333 00:13:47,567 --> 00:13:49,367 That's what I would recommend anybody to order. 334 00:13:49,367 --> 00:13:51,166 -And this, this is a, this is a great thing. -Even the table cloths. 335 00:13:51,166 --> 00:13:52,467 A nice paper table cloth, 336 00:13:52,467 --> 00:13:53,767 -you know you're in the right place. -Yes. 337 00:13:53,767 --> 00:13:54,700 You know you're in the right place. 338 00:13:54,767 --> 00:13:56,300 -Neon strip lights. -Yeah. 339 00:13:56,367 --> 00:13:57,400 A lot of noise. 340 00:13:57,467 --> 00:13:58,667 How would you describe this one, 341 00:13:58,667 --> 00:14:01,100 -it's like marisco, some stew, no? -It's like a-- 342 00:14:01,166 --> 00:14:03,166 Yeah, like a fish stew with corvina, 343 00:14:03,166 --> 00:14:04,110 which is a wonderful fish from the area, 344 00:14:04,110 --> 00:14:05,166 which is a wonderful fish from the area, 345 00:14:05,166 --> 00:14:07,000 and little gambitas, shrimps. 346 00:14:07,066 --> 00:14:10,467 -Let's have a little, -And plenty of garlic by the looks of it. 347 00:14:11,000 --> 00:14:11,967 Mmm. 348 00:14:12,967 --> 00:14:14,667 This potato salad is absolutely delicious. 349 00:14:14,667 --> 00:14:16,100 It is a very good one. 350 00:14:16,100 --> 00:14:18,300 I mean, I would travel for a potato salad. 351 00:14:18,367 --> 00:14:20,300 -We got a big lunch, no? -People, people travel-- 352 00:14:20,367 --> 00:14:23,400 I know, but I couldn't let the moment go by without ordering one. 353 00:14:23,467 --> 00:14:25,100 [man singing flamenco] 354 00:14:25,166 --> 00:14:26,100 Can you hear that? 355 00:14:26,100 --> 00:14:27,100 Yeah, that's incredible. 356 00:14:27,100 --> 00:14:28,900 So great, man. [stammers] 357 00:14:28,967 --> 00:14:33,467 [speaking Spanish] 358 00:14:33,467 --> 00:14:34,110 -I don't think you'll get this anywhere else in the world. -No. 359 00:14:34,110 --> 00:14:35,300 -I don't think you'll get this anywhere else in the world. -No. 360 00:14:36,000 --> 00:14:37,367 It's fantastic. 361 00:14:37,367 --> 00:14:40,500 [man singing flamenco] 362 00:14:44,367 --> 00:14:46,767 [all applauding] 363 00:14:50,000 --> 00:14:51,300 We better hit the road, no? 364 00:14:51,367 --> 00:14:53,166 -We really better. -Okay. 365 00:14:53,166 --> 00:14:54,266 [George] That was really good. 366 00:14:55,767 --> 00:14:57,767 [Gioconda] Another favorite insider tip. 367 00:14:57,767 --> 00:15:00,066 Don't be shy to approach the local farmers 368 00:15:00,066 --> 00:15:02,166 you see along the road selling their wares 369 00:15:02,166 --> 00:15:04,110 maybe under a canopy stand or from the back of a van. 370 00:15:04,110 --> 00:15:04,900 maybe under a canopy stand or from the back of a van. 371 00:15:04,967 --> 00:15:09,367 It's sure to be inexpensive, fresh from the farm, and delicious. 372 00:15:16,467 --> 00:15:19,367 We're heading south away from the Sierra Norte hills 373 00:15:19,367 --> 00:15:22,000 and into the flat lands surrounding Seville. 374 00:15:22,000 --> 00:15:24,367 This is home to the rice paddies of Andalucia, 375 00:15:24,367 --> 00:15:26,700 the biggest in all of Europe, 376 00:15:26,767 --> 00:15:30,567 a great secret that, even here, many do not know. 377 00:15:30,567 --> 00:15:33,700 But before head into the marshlands and our lunch destination, 378 00:15:33,767 --> 00:15:34,110 we have to pull over to fill up. 379 00:15:34,110 --> 00:15:35,266 we have to pull over to fill up. 380 00:15:36,266 --> 00:15:37,867 What most people don't realize 381 00:15:37,867 --> 00:15:39,066 is that in Spain, 382 00:15:39,066 --> 00:15:41,100 unassuming gas stations like this one, 383 00:15:41,100 --> 00:15:44,100 especially independent ones or in rural areas, 384 00:15:44,100 --> 00:15:45,700 sell incredible food. 385 00:15:46,266 --> 00:15:48,367 Olive oil, dried beans, 386 00:15:48,367 --> 00:15:51,867 honeys, preserved fish, wines, liqueurs, 387 00:15:51,867 --> 00:15:54,867 and locally made cheeses unique to the area. 388 00:15:54,867 --> 00:15:57,567 They can make for some of the best fine food shops, 389 00:15:57,567 --> 00:15:59,467 and George and I are unable to stop at one 390 00:15:59,467 --> 00:16:01,266 without stocking up for local produce. 391 00:16:04,100 --> 00:16:04,110 During hunting season, partridge here is plentiful. 392 00:16:04,110 --> 00:16:07,100 During hunting season, partridge here is plentiful. 393 00:16:07,166 --> 00:16:10,000 It's usually cooked in a light sauce with a touch of vinegar, 394 00:16:10,000 --> 00:16:13,266 and it's so popular, they even sell it by the tin. 395 00:16:13,266 --> 00:16:16,600 What I love is also getting all the things like 396 00:16:16,667 --> 00:16:18,467 the honey, for example, just from here, 397 00:16:18,467 --> 00:16:19,767 which has been awarded. 398 00:16:19,767 --> 00:16:22,166 I've even saved a couple of Sunday lunches coming here. 399 00:16:22,166 --> 00:16:23,900 -Also? -Yeah. [laughs] 400 00:16:23,967 --> 00:16:26,400 You know, I think we should definitely get the Iberico sausages. 401 00:16:26,467 --> 00:16:27,767 -Yeah. -Absolutely, I want to do 402 00:16:27,767 --> 00:16:30,266 a little picadillo with chorizo and egg. 403 00:16:31,266 --> 00:16:34,100 [George speaking Spanish] 404 00:16:34,166 --> 00:16:36,467 -[speaking Spanish] -[Gioconda speaking Spanish] 405 00:16:36,467 --> 00:16:37,467 [shopkeeper speaking Spanish] 406 00:16:37,467 --> 00:16:39,367 [Gioconda speaking Spanish] 407 00:16:40,367 --> 00:16:41,867 [speaking Spanish] 408 00:16:41,867 --> 00:16:43,467 -[shopkeeper speaking Spanish] -[George speaking Spanish] 409 00:16:43,467 --> 00:16:44,600 [George in English] What I love is that 410 00:16:44,600 --> 00:16:47,000 you can buy all these things at a gas station, 411 00:16:47,000 --> 00:16:49,567 even a five liter extra virgin olive oil 412 00:16:49,567 --> 00:16:50,567 produced down the road, 413 00:16:50,567 --> 00:16:52,000 and it's here at the checkout counter 414 00:16:52,000 --> 00:16:54,100 [speaking Spanish] 415 00:16:54,100 --> 00:16:55,000 Okay. 416 00:16:55,000 --> 00:16:57,867 [speaking Spanish] 417 00:16:57,867 --> 00:17:00,300 So many, everybody who comes to Cazalla 418 00:17:00,367 --> 00:17:02,000 takes some of the stuff from the town, 419 00:17:02,000 --> 00:17:03,367 and it's such a great gift to take back 420 00:17:03,367 --> 00:17:04,110 without having to... 421 00:17:04,110 --> 00:17:04,567 without having to... 422 00:17:04,567 --> 00:17:06,500 I mean, people come when they come on the holidays, 423 00:17:06,567 --> 00:17:07,834 and they, like, stock up, 424 00:17:07,834 --> 00:17:10,000 -and they take it to where ever else they live. -I do. 425 00:17:10,000 --> 00:17:12,200 That's what's so great about travelling around Spain, 426 00:17:12,266 --> 00:17:13,367 it's picking up all the things, 427 00:17:13,367 --> 00:17:14,867 and then you take them back, put them as gifts, 428 00:17:14,867 --> 00:17:17,400 but you have your little selection of things that you want for yourself. 429 00:17:18,367 --> 00:17:20,467 [speaking Spanish] 430 00:17:22,367 --> 00:17:24,066 All right, let's get on the road. 431 00:17:24,066 --> 00:17:26,066 This is our favorite thing about this country. 432 00:17:26,066 --> 00:17:29,166 You find quality ingredients at every turn. 433 00:17:34,500 --> 00:17:35,500 We're back on the road. 434 00:17:35,567 --> 00:17:37,100 I have surprise for George 435 00:17:37,100 --> 00:17:40,300 in a sleepy little town called Villamanrique de la Condesa. 436 00:17:40,367 --> 00:17:43,100 Located 45 minutes south-west of Sevilla, 437 00:17:43,100 --> 00:17:45,567 it's a town you'd probably never hear about. 438 00:17:45,567 --> 00:17:47,100 I was recently introduced 439 00:17:47,100 --> 00:17:48,667 to an extraordinary tavern here 440 00:17:48,667 --> 00:17:50,100 called El Bolero, 441 00:17:50,166 --> 00:17:53,266 a 300 year old wine dispensary full of character, 442 00:17:53,266 --> 00:17:55,567 and a place most tourist might overlook. 443 00:17:56,567 --> 00:17:57,567 For a few euros, 444 00:17:57,567 --> 00:17:59,166 you can enjoy a home cooked meal 445 00:17:59,166 --> 00:18:01,567 and glass of house wine with the locals. 446 00:18:01,567 --> 00:18:02,801 This is a guaranteed slice of authentic life in rural Spain. 447 00:18:02,801 --> 00:18:05,166 This is a guaranteed slice of authentic life in rural Spain. 448 00:18:05,166 --> 00:18:07,700 [indistinct chatter] 449 00:18:07,767 --> 00:18:10,400 [singing in Spanish] 450 00:18:17,600 --> 00:18:20,300 [Gioconda] So we're in this completely unbelievable place 451 00:18:20,367 --> 00:18:21,667 that I've just bought George to, 452 00:18:21,667 --> 00:18:23,467 and I'm with my friend, Manri. 453 00:18:23,467 --> 00:18:25,867 He has a restaurant about 20 minutes away from here, 454 00:18:25,867 --> 00:18:28,266 and on his days off, he decides to come and cook. 455 00:18:28,266 --> 00:18:29,400 And today, he's gonna make 456 00:18:29,467 --> 00:18:32,000 this incredible duck with rice. 457 00:18:32,066 --> 00:18:32,801 It really is the dish of the area. 458 00:18:32,801 --> 00:18:34,000 It really is the dish of the area. 459 00:18:34,066 --> 00:18:35,700 You've got the rice paddies, 460 00:18:35,767 --> 00:18:38,400 the duck fly down, they eat the delicious grains of rice, 461 00:18:38,467 --> 00:18:41,367 and so they make the perfect marriage for the pot. 462 00:18:41,367 --> 00:18:43,567 Manri is cooking the lunch that is served today, 463 00:18:43,567 --> 00:18:45,000 and I'm here to help him. 464 00:18:45,000 --> 00:18:47,567 I'm preparing a few simple tapas to open the appetite 465 00:18:47,567 --> 00:18:50,767 using the delicacies we picked up the gas station. 466 00:18:50,767 --> 00:18:52,066 I thought it would be interesting 467 00:18:52,066 --> 00:18:55,600 to serve something refreshing with this rich duck rice. 468 00:18:55,667 --> 00:18:58,000 To drink, there is Mosto on the menu. 469 00:18:58,000 --> 00:19:02,667 Mosto is a young wine, a fermented grape juice with low alchohol content, 470 00:19:02,667 --> 00:19:02,801 it's light and refreshing, and will pair perfectly with a rich rice. 471 00:19:02,801 --> 00:19:06,667 it's light and refreshing, and will pair perfectly with a rich rice. 472 00:19:07,467 --> 00:19:09,767 [speaking Spanish] 473 00:19:19,600 --> 00:19:21,166 [Gioconda in English] So what Manri does 474 00:19:21,166 --> 00:19:22,900 is he makes the broth at home, 475 00:19:22,967 --> 00:19:25,600 and he comes here with his ducks and his broth. 476 00:19:25,667 --> 00:19:27,367 So this is smelling amazing now. 477 00:19:31,166 --> 00:19:32,801 [speaking Spanish] 478 00:19:32,801 --> 00:19:33,266 [speaking Spanish] 479 00:19:37,867 --> 00:19:40,166 [in English] I've just thrown some onions into the ashes, 480 00:19:40,166 --> 00:19:43,100 and I'm going to cook them in there in their skins, 481 00:19:43,166 --> 00:19:45,467 and then I'm gonna make the most incredible salad with them. 482 00:19:48,767 --> 00:19:50,467 [George speaking Spanish] 483 00:20:00,967 --> 00:20:02,801 [man speaking Spanish] 484 00:20:02,801 --> 00:20:02,900 [man speaking Spanish] 485 00:20:06,667 --> 00:20:08,166 [man 2 speaking Spanish] 486 00:20:11,800 --> 00:20:13,767 [in English] No, no, I'm playing here with the-- 487 00:20:13,767 --> 00:20:15,100 I'm never gonna win this game. 488 00:20:15,166 --> 00:20:18,200 [speaking Spanish] 489 00:20:18,266 --> 00:20:19,367 [George speaking Spanish] 490 00:20:21,567 --> 00:20:23,867 [Gioconda] So, Manri has poured the rice, 491 00:20:23,867 --> 00:20:26,367 and it tastes so delicious. 492 00:20:28,767 --> 00:20:29,767 Mmm. 493 00:20:30,567 --> 00:20:31,900 [George] What's going on here? 494 00:20:31,967 --> 00:20:32,801 -Ooh... -Manri's just made this unbelievable duck with rice 495 00:20:32,801 --> 00:20:34,667 -Ooh... -Manri's just made this unbelievable duck with rice 496 00:20:34,667 --> 00:20:36,000 that he's bought from the arrozales. 497 00:20:36,000 --> 00:20:37,266 [George] I can already taste it. 498 00:20:37,266 --> 00:20:38,867 -Yeah, you can. -[in Spanish] 499 00:20:40,767 --> 00:20:41,567 [Gioconda] So simple. 500 00:20:42,367 --> 00:20:43,166 So... 501 00:20:44,567 --> 00:20:45,867 [in Spanish] 502 00:20:50,567 --> 00:20:51,567 What else have you made here? 503 00:20:51,567 --> 00:20:53,300 [Gioconda] We've made some little tapas. 504 00:20:53,300 --> 00:20:56,300 I really wanted to bring Manri some products from where we're from, from the Sierras. 505 00:20:56,367 --> 00:20:58,467 He doesn't have the Iberico pork that we have. 506 00:20:58,467 --> 00:21:00,200 So I made probailla, 507 00:21:00,266 --> 00:21:02,600 spicy chorizo with fried egg on top 508 00:21:02,667 --> 00:21:02,801 and with a bit of fresh mint to lighten it up, 509 00:21:02,801 --> 00:21:04,367 and with a bit of fresh mint to lighten it up, 510 00:21:04,367 --> 00:21:07,000 some of that delicious white cheese with the anchovies, 511 00:21:07,000 --> 00:21:10,200 and got a couple of delicious refreshing salads to have with the duck. 512 00:21:10,266 --> 00:21:14,000 I put the onions in the ashes and served it with that lovely sherry vinegar, 513 00:21:14,066 --> 00:21:16,266 and this is just my type of salpicon, 514 00:21:16,266 --> 00:21:18,166 just a very simple vegetable salad. 515 00:21:18,166 --> 00:21:19,200 That's very nice. 516 00:21:19,266 --> 00:21:21,100 All right, you've got quite a hot crowd here, 517 00:21:21,166 --> 00:21:23,000 so I'm interested to see what they think. 518 00:21:24,000 --> 00:21:25,700 [singing in Spanish] 519 00:21:37,867 --> 00:21:39,800 -I mean, this is just... -How did this happen on a Monday? 520 00:21:39,867 --> 00:21:41,600 -[laughs] -On a Monday. 521 00:21:48,667 --> 00:21:53,400 [Gioconda] Sevillanas are a type of folk music and dance unique to this area. 522 00:21:53,467 --> 00:21:55,900 We learn these songs and dances when we're children, 523 00:21:55,967 --> 00:21:58,900 and they're danced at any given opportunity. 524 00:21:58,967 --> 00:22:00,667 Whether in a small neighborhood plaza 525 00:22:00,667 --> 00:22:02,767 or at a wedding or family party, 526 00:22:02,767 --> 00:22:02,801 everyone present will join. 527 00:22:02,801 --> 00:22:05,367 everyone present will join. 528 00:22:05,367 --> 00:22:08,100 It's sort of like a classic square dance of the Americans. 529 00:22:08,100 --> 00:22:10,100 [men singing in Spanish] 530 00:22:18,467 --> 00:22:21,767 The trick in sevillanas is just if you don't know how to dance, 531 00:22:21,767 --> 00:22:24,266 you just copy what the person next to you is doing. 532 00:22:27,266 --> 00:22:28,567 [singing continues] 533 00:22:42,667 --> 00:22:43,600 [Gioconda] We're back on the road 534 00:22:43,667 --> 00:22:45,467 and fast approaching Sanlucar, 535 00:22:45,467 --> 00:22:47,467 about an hour south of Sevilla. 536 00:22:48,300 --> 00:22:49,700 This is a favorite area of ours. 537 00:22:49,767 --> 00:22:52,667 It's just brimming with culture, history, 538 00:22:52,667 --> 00:22:54,567 delicious food and wine, 539 00:22:54,567 --> 00:22:56,767 and we'll be setting off to explore all of it. 540 00:22:57,967 --> 00:22:59,600 [George] What is so special about this region 541 00:22:59,667 --> 00:23:03,000 is how much award-winning produce it is known for. 542 00:23:03,066 --> 00:23:05,700 From its fish to its wines to its salt, 543 00:23:05,767 --> 00:23:08,567 all are unique to this area. 544 00:23:08,567 --> 00:23:09,358 Sherry is a very particular thing, 545 00:23:09,358 --> 00:23:10,367 Sherry is a very particular thing, 546 00:23:10,367 --> 00:23:14,266 as only the wines produced with the grapes from here can be called sherry. 547 00:23:14,266 --> 00:23:16,000 [Gioconda] The salt is the cleanest in Spain 548 00:23:16,066 --> 00:23:19,367 because it's cultivated in a national park called Donana. 549 00:23:19,367 --> 00:23:21,900 Even the common potato has its own varietal 550 00:23:21,967 --> 00:23:24,567 that makes it as unique as a truffle. 551 00:23:24,567 --> 00:23:27,867 George is taking me to meet Juancho, a local farmer here, 552 00:23:27,867 --> 00:23:29,567 and he's excited to show us around. 553 00:23:30,767 --> 00:23:33,166 [in Spanish] 554 00:23:33,166 --> 00:23:35,767 Oh my God, George, that's amazing! 555 00:23:36,166 --> 00:23:37,600 [in Spanish] 556 00:23:39,266 --> 00:23:39,358 [Gioconda] Seashells. This is amazing. 557 00:23:39,358 --> 00:23:41,266 [Gioconda] Seashells. This is amazing. 558 00:23:41,266 --> 00:23:42,500 [George] Like digging up gold, isn't it? 559 00:23:42,567 --> 00:23:44,066 [Gioconda] Oh, George, this is the most exciting thing 560 00:23:44,066 --> 00:23:45,667 -I think I've seen all year. -[George chuckles] 561 00:23:45,667 --> 00:23:47,166 [in Spanish] 562 00:23:51,166 --> 00:23:54,400 [Gioconda speaking] 563 00:23:54,467 --> 00:23:56,600 -[George] You just peel it with your thumb. -[Gioconda] It's amazing. 564 00:23:56,667 --> 00:23:57,767 Do you know what was really cool? 565 00:23:57,767 --> 00:23:59,166 In all the cooperativas, 566 00:23:59,166 --> 00:24:00,367 they always have a canteen 567 00:24:00,367 --> 00:24:01,867 which is where they go and eat, and I had this... 568 00:24:01,867 --> 00:24:05,000 They made patatas there in different ways, like a la plancha. 569 00:24:05,000 --> 00:24:06,100 Have you ever had patata a la plancha? 570 00:24:06,100 --> 00:24:07,567 Never had patata a la plancha. 571 00:24:07,567 --> 00:24:09,358 [in Spanish] 572 00:24:09,358 --> 00:24:09,367 [in Spanish] 573 00:24:26,867 --> 00:24:30,000 [George] I'm taking Gioconda to a recent discovery of mine, 574 00:24:30,000 --> 00:24:33,100 a cantina found at the local farmers' co-op. 575 00:24:33,100 --> 00:24:35,900 [man speaking Spanish] 576 00:24:35,967 --> 00:24:39,358 [George] Most cooperatives in Spain, whether vegetables, olives, or grapes, 577 00:24:39,358 --> 00:24:39,900 [George] Most cooperatives in Spain, whether vegetables, olives, or grapes, 578 00:24:39,967 --> 00:24:43,967 will have a local cafe where the farmers and people from the area stop by 579 00:24:43,967 --> 00:24:47,800 to have a quick bite or sample the recent harvest. 580 00:24:47,867 --> 00:24:51,367 All who know to look for these places are most welcome here. 581 00:24:52,567 --> 00:24:55,166 Imagine, we've been where all of this is grown. 582 00:24:55,166 --> 00:24:56,500 The first place it arrives is here. 583 00:24:56,567 --> 00:24:58,000 So fresher than here, you couldn't have it. 584 00:24:58,000 --> 00:25:01,100 So we have courgettes, the new first potatoes of the season, 585 00:25:01,100 --> 00:25:02,266 they're sweet potato, 586 00:25:02,266 --> 00:25:03,667 and some of those delicious tomatoes. 587 00:25:03,667 --> 00:25:06,567 Top quality raw material, 588 00:25:06,567 --> 00:25:09,358 -bit of olive oil and salt. -That's it. 589 00:25:09,358 --> 00:25:09,400 -bit of olive oil and salt. -That's it. 590 00:25:09,467 --> 00:25:11,667 -All from the area. -And you can do it at home. 591 00:25:11,667 --> 00:25:13,367 -[in Spanish] -[George laughs] 592 00:25:16,767 --> 00:25:18,100 [Gioconda] The jewel in the crown. 593 00:25:23,500 --> 00:25:25,567 -[Gioconda] Peel it... -[George] Little bit, and open it up. 594 00:25:25,567 --> 00:25:27,367 [Gioconda] ...and scatter it with a little bit of salt 595 00:25:27,367 --> 00:25:29,700 which comes from the salt plains in the area. 596 00:25:29,767 --> 00:25:31,300 -Chin-chin with the potatoes, I like this. -Cheers. 597 00:25:31,367 --> 00:25:32,367 [both laugh] 598 00:25:34,066 --> 00:25:36,367 Mmm. Sublime. 599 00:25:37,600 --> 00:25:39,100 Perfectly seasoned. 600 00:25:39,100 --> 00:25:39,358 -I'm gonna offer some of these to our friends, eh? -Yeah, definitely. 601 00:25:39,358 --> 00:25:42,367 -I'm gonna offer some of these to our friends, eh? -Yeah, definitely. 602 00:25:44,100 --> 00:25:45,667 [in Spanish] 603 00:25:45,667 --> 00:25:47,100 [all laughing] 604 00:26:01,266 --> 00:26:03,300 [Gioconda] When we travel in a town or city, 605 00:26:03,367 --> 00:26:06,266 I always like to find the central markets. 606 00:26:06,266 --> 00:26:09,166 Aside from visiting castles, churches, and museums, 607 00:26:09,166 --> 00:26:09,358 I find the way I truly enjoy drinking in the life of a place 608 00:26:09,358 --> 00:26:12,467 I find the way I truly enjoy drinking in the life of a place 609 00:26:12,467 --> 00:26:15,867 is walking its streets and going to its markets. 610 00:26:15,867 --> 00:26:17,800 Sanlucar has a splendid market, 611 00:26:17,867 --> 00:26:19,667 and I'm off there now to collect ingredients 612 00:26:19,667 --> 00:26:21,367 for the dinner I'm preparing tonight. 613 00:26:23,367 --> 00:26:25,467 Isn't this amazing? 614 00:26:25,467 --> 00:26:27,166 I haven't been here. I can't believe it. 615 00:26:27,166 --> 00:26:29,700 [Gioconda] You're not gonna believe it. 616 00:26:29,767 --> 00:26:32,600 -Each stand looks better than the other, doesn't it? -[George chuckles] 617 00:26:32,667 --> 00:26:33,867 [George] Look at this one. 618 00:26:34,900 --> 00:26:36,100 [in Spanish] 619 00:26:44,767 --> 00:26:46,066 [laughing] 620 00:26:47,000 --> 00:26:48,266 -You want some? -Yes. 621 00:26:48,266 --> 00:26:50,066 [man speaking Spanish] 622 00:26:52,066 --> 00:26:53,667 Mmm. 623 00:26:53,667 --> 00:26:55,667 He's showing us all the different varieties 624 00:26:55,667 --> 00:26:57,767 of tomatoes that are grown in the area here, 625 00:26:57,767 --> 00:26:59,867 so we're gonna buy a selection of everything. 626 00:26:59,867 --> 00:27:02,467 These are the sweet potatoes that along with the potatoes 627 00:27:02,467 --> 00:27:04,066 are grown locally in this area. 628 00:27:04,066 --> 00:27:07,000 -Look at that. [laughs] -[Gioconda] And they were just roasted this morning 629 00:27:07,000 --> 00:27:08,700 in a wood-fired oven. 630 00:27:08,700 --> 00:27:09,358 There's one man, apparently, who's responsible for roasting all the sweet potatoes 631 00:27:09,358 --> 00:27:11,867 There's one man, apparently, who's responsible for roasting all the sweet potatoes 632 00:27:11,867 --> 00:27:13,266 that are sold in the town. 633 00:27:13,266 --> 00:27:15,000 Delicious vegetarian breakfast. 634 00:27:17,867 --> 00:27:18,867 Mmm. 635 00:27:18,867 --> 00:27:22,367 It's sweet, caramel, a little bit salty, 636 00:27:22,367 --> 00:27:25,166 and you've got the aroma of the wood-fire coming through, as well. 637 00:27:25,166 --> 00:27:26,467 Absolutely delicious. 638 00:27:30,367 --> 00:27:32,266 [George] I get too excited in these places. 639 00:27:32,667 --> 00:27:34,300 [in Spanish] 640 00:27:42,467 --> 00:27:44,467 I've got Cristian to prepare a couple of fish 641 00:27:44,467 --> 00:27:47,500 -that I'm gonna bake in salt for dinner. -Oh, lovely. Oh, lovely. 642 00:27:47,567 --> 00:27:49,667 Look at these. Fantastic. 643 00:27:49,667 --> 00:27:52,567 This is one of the king products of this area, of Sanlucar. 644 00:27:52,567 --> 00:27:54,367 It's famous for it, the langostino. 645 00:27:54,367 --> 00:27:56,600 I'd like to give you a little tip 646 00:27:56,667 --> 00:27:58,400 when you come to markets 647 00:27:58,467 --> 00:28:01,867 on how to cook your fish if you don't have my sister, 648 00:28:01,867 --> 00:28:03,900 and that is ask the fishmonger. 649 00:28:03,967 --> 00:28:07,066 The fishmonger knows the amount of time it needs to be in the oven, 650 00:28:07,066 --> 00:28:08,400 the temperature it needs to be, 651 00:28:08,467 --> 00:28:09,358 and how much salt if you're cooking it in salt. 652 00:28:09,358 --> 00:28:10,266 and how much salt if you're cooking it in salt. 653 00:28:10,266 --> 00:28:12,500 They really know what they're doing, and they've learned... 654 00:28:12,567 --> 00:28:14,166 They're multi-generational, as well. 655 00:28:14,166 --> 00:28:16,667 So they are 40-year-old recipes from their grandmothers. 656 00:28:18,200 --> 00:28:19,667 -[in Spanish] -[chuckles] 657 00:28:33,600 --> 00:28:36,867 So we're here at this amazing stand, Yuste, of Juan Carlos, 658 00:28:36,867 --> 00:28:38,967 and he sells a little bit of everything, 659 00:28:38,967 --> 00:28:39,358 and everything is delicious. 660 00:28:39,358 --> 00:28:40,567 and everything is delicious. 661 00:28:40,567 --> 00:28:42,867 -Look at the hams. We should learn to... -[George] Wow. 662 00:28:42,867 --> 00:28:43,967 [in Spanish] 663 00:28:48,667 --> 00:28:49,600 Mmm. 664 00:28:57,367 --> 00:28:58,567 That's a really good olive oil. 665 00:28:58,567 --> 00:29:01,000 You can tell how green it tastes. 666 00:29:01,066 --> 00:29:03,266 In olive oil, you talk about the greens in olive oil. 667 00:29:03,266 --> 00:29:05,967 It could be green banana, it could be artichoke, 668 00:29:05,967 --> 00:29:07,667 green apple, freshly-cut grass. 669 00:29:07,667 --> 00:29:08,867 It's always a green, 670 00:29:08,867 --> 00:29:09,358 and this one is what I would call a green leaf olive oil. 671 00:29:09,358 --> 00:29:11,166 and this one is what I would call a green leaf olive oil. 672 00:29:11,166 --> 00:29:13,100 So if you bit the leaf of the olive tree, 673 00:29:13,166 --> 00:29:14,100 it's got that taste. 674 00:29:14,100 --> 00:29:15,567 It's more of a bitter type of olive oil. 675 00:29:15,567 --> 00:29:18,900 In Spain, there's about 300 varieties of olives. 676 00:29:18,967 --> 00:29:20,300 [in Spanish] 677 00:29:20,367 --> 00:29:22,066 Gracias, mmm. 678 00:29:25,800 --> 00:29:28,800 The delicious products we just bought made us a little hungry. 679 00:29:28,867 --> 00:29:31,166 We're gonna pull over and build a sandwich 680 00:29:31,166 --> 00:29:33,166 before we take you to the most unexpected 681 00:29:33,166 --> 00:29:34,967 and authentic place for dessert. 682 00:29:40,667 --> 00:29:41,867 [George] Let's just make it here, no? 683 00:29:41,867 --> 00:29:43,767 Yeah, perfect. Why not? 684 00:29:43,767 --> 00:29:45,767 [George] The easiest places. 685 00:29:45,767 --> 00:29:48,467 -So you can do this anywhere in Spain is the great thing. -[Gioconda] Mmm. 686 00:29:48,467 --> 00:29:50,000 They're the best, the markets. 687 00:29:50,000 --> 00:29:52,000 You go shopping to buy everything to make your lunch, 688 00:29:52,000 --> 00:29:54,100 -and you've already had lunch before you've left it. -Fresher stuff. 689 00:29:54,100 --> 00:29:55,500 -Exactly. -[Gioconda chuckles] 690 00:29:55,500 --> 00:29:58,567 -[George] So we've got the delicious tomatoes... -[Gioconda] Mmm. 691 00:29:58,567 --> 00:30:00,500 [George] ...the tuna, this delicious manchego. 692 00:30:00,567 --> 00:30:02,300 -It's like a manchego, yeah? It's a cured goat's cheese. -[Gioconda] Yes. 693 00:30:02,367 --> 00:30:03,567 [George] No, it's sheep's cheese, yeah? 694 00:30:03,567 --> 00:30:06,000 -[Gioconda] From those payoya goats. -[George] Mmm. 695 00:30:06,000 --> 00:30:07,500 -Perfect! Wow. -[Gioconda laughs] 696 00:30:07,567 --> 00:30:09,000 [in Spanish] 697 00:30:09,066 --> 00:30:09,358 -Wonderful, cheers. -Chin-chin. 698 00:30:09,358 --> 00:30:11,000 -Wonderful, cheers. -Chin-chin. 699 00:30:11,867 --> 00:30:12,700 Mmm. 700 00:30:17,600 --> 00:30:18,667 [Gioconda] Here's a secret. 701 00:30:18,667 --> 00:30:21,166 Convents make delicious sweets. 702 00:30:21,166 --> 00:30:22,767 Sanlucar has many convents, 703 00:30:22,767 --> 00:30:24,600 and this particular one is cloistered. 704 00:30:29,100 --> 00:30:31,800 How to buy sweets from a lovely nun you can't see? 705 00:30:31,867 --> 00:30:33,800 An ingenious system called the torno, 706 00:30:33,867 --> 00:30:35,000 just like a lazy Susan. 707 00:30:35,867 --> 00:30:37,467 [in Spanish] 708 00:30:42,266 --> 00:30:44,900 Place some money on the turntable and spin it around. 709 00:30:44,967 --> 00:30:46,166 On the other side of the panel, 710 00:30:46,166 --> 00:30:47,500 a nun collects the payment, 711 00:30:47,567 --> 00:30:51,367 places sweets on the turntable and spins it back to you. 712 00:30:51,367 --> 00:30:54,567 The thing that's so special about Sanlucar and Jerez in this area, 713 00:30:54,567 --> 00:30:55,867 is that what they make is... 714 00:30:55,867 --> 00:30:57,567 -[in Spanish] -My favorite. 715 00:30:57,567 --> 00:31:00,066 And it's because they have such an excess of the egg yolks 716 00:31:00,066 --> 00:31:03,400 because they use the egg whites to clarify the fortified wine 717 00:31:03,467 --> 00:31:05,300 -and the Manzanilla sherry... -No way. 718 00:31:05,367 --> 00:31:06,800 Yeah, so they clean it. 719 00:31:06,867 --> 00:31:09,358 So all these excess yolks come to the nuns of Sanlucar. 720 00:31:09,358 --> 00:31:11,200 So all these excess yolks come to the nuns of Sanlucar. 721 00:31:11,266 --> 00:31:13,166 Similar to a rich caramel custard, 722 00:31:13,166 --> 00:31:16,667 this traditional Spanish dessert dates back to the 1300s 723 00:31:16,667 --> 00:31:19,200 and originates in this area. 724 00:31:19,266 --> 00:31:22,500 It's a wonderful thing to know, support, and enjoy. 725 00:31:22,567 --> 00:31:24,567 I think that was the best tocino I've ever had. 726 00:31:25,166 --> 00:31:26,166 Oh! 727 00:31:26,166 --> 00:31:27,867 It really is "lard of the heavens," isn't it? 728 00:31:32,200 --> 00:31:34,000 [George] While Gioconda's gone off to start preparing dinner, 729 00:31:34,000 --> 00:31:37,166 I am picking up some wines to pair with the food. 730 00:31:37,166 --> 00:31:40,867 This part of Andalucia is known as "the triangle of sherry," 731 00:31:40,867 --> 00:31:44,266 and includes the towns of Jerez, El Puerto de Santa Maria, 732 00:31:44,266 --> 00:31:46,066 and Sanlucar de Barrameda. 733 00:31:46,066 --> 00:31:49,367 I'm on my way to one of my favorite family-run bodegas 734 00:31:49,367 --> 00:31:53,300 in Puerto de Santa Maria called Bodegas Obregon. 735 00:31:53,367 --> 00:31:55,400 Traveling from town to town around these parts, 736 00:31:55,467 --> 00:31:57,900 you'll see acres and acres of vineyards. 737 00:31:57,967 --> 00:32:01,055 There are hundreds of family-owned wineries here. 738 00:32:01,055 --> 00:32:01,066 There are hundreds of family-owned wineries here. 739 00:32:01,066 --> 00:32:03,567 Bodegas and tabancos are two mainstays 740 00:32:03,567 --> 00:32:07,066 to enjoy sherry in the most authentic and local way. 741 00:32:07,066 --> 00:32:10,100 Bodegas are places where sherry is put into casks, 742 00:32:10,100 --> 00:32:12,367 fortified and aged. 743 00:32:12,367 --> 00:32:15,100 You can stop in for a quick drink and a homemade tapa 744 00:32:15,100 --> 00:32:17,767 or pick up a bottle of the many varieties of sherry 745 00:32:17,767 --> 00:32:19,367 right from the barrels. 746 00:32:19,367 --> 00:32:22,967 It's the perfect stop for an ultimate sherry tasting experience. 747 00:32:24,100 --> 00:32:26,066 So I've come to one of my favorite places 748 00:32:26,066 --> 00:32:27,367 probably in the world, 749 00:32:27,367 --> 00:32:29,500 [chuckles] which is called Bodegas Obregon, 750 00:32:29,567 --> 00:32:31,055 and it's in El Puerto de Santa Maria. 751 00:32:31,055 --> 00:32:31,166 and it's in El Puerto de Santa Maria. 752 00:32:31,166 --> 00:32:34,567 And in these beautiful barrels sits this [chuckles] wonderful product, 753 00:32:34,567 --> 00:32:37,367 which we have all over here which we're about to taste. 754 00:32:37,367 --> 00:32:40,367 I'd like to learn a little bit more about what we can pair 755 00:32:40,367 --> 00:32:42,600 with the things that my sister's cooking this evening. 756 00:32:42,667 --> 00:32:45,667 So I'm waiting for a friend of mine who's an expert. 757 00:32:45,667 --> 00:32:48,266 For somebody who's never tried a jerez before, 758 00:32:48,266 --> 00:32:50,266 how would you explain it, because... 759 00:32:50,266 --> 00:32:51,300 What is it? 760 00:32:51,367 --> 00:32:53,000 Sherry is a wine. 761 00:32:53,000 --> 00:32:55,300 -Some people forget that it is sherry wine. -It's a wine. Yeah. 762 00:32:55,367 --> 00:32:57,467 [Almudena] It's a fortified wine. 763 00:32:57,467 --> 00:33:00,967 That means that it has distilled wine alcohol added to it. 764 00:33:00,967 --> 00:33:01,055 [in Spanish] 765 00:33:01,055 --> 00:33:02,500 [in Spanish] 766 00:33:05,166 --> 00:33:07,266 This is something typical from this area. 767 00:33:07,266 --> 00:33:09,400 -It's called berza. -[George] Berza. 768 00:33:09,467 --> 00:33:12,066 [Almudena] And it's got chickpeas, beans, 769 00:33:12,066 --> 00:33:14,800 broad beans, and peas. 770 00:33:14,867 --> 00:33:16,467 They are stewed with meat. 771 00:33:16,467 --> 00:33:19,066 Then they take the meat out and it's minced up, 772 00:33:19,066 --> 00:33:20,700 -and that is perfect. -[George] That is the perfect thing. 773 00:33:20,767 --> 00:33:22,166 Please, will you take the honor? 774 00:33:23,000 --> 00:33:24,467 I was never a coward. 775 00:33:26,266 --> 00:33:27,800 You know what I love about this place? 776 00:33:27,867 --> 00:33:31,055 -Mmm. -Or any places where you order a drink, 777 00:33:31,055 --> 00:33:31,667 -Mmm. -Or any places where you order a drink, 778 00:33:31,667 --> 00:33:33,100 and they just bring you a little tapa. 779 00:33:33,100 --> 00:33:35,567 In this part of the world, you don't serve alcohol 780 00:33:35,567 --> 00:33:37,767 without either olives or lupins 781 00:33:37,767 --> 00:33:40,100 or even some crisps. 782 00:33:40,100 --> 00:33:41,600 This is an aperitivo place. 783 00:33:41,667 --> 00:33:43,600 You'd never come here for lunch. 784 00:33:43,667 --> 00:33:46,367 We have this incredible wine which is so particular, 785 00:33:46,367 --> 00:33:47,367 only from this region. 786 00:33:47,367 --> 00:33:49,467 For me, I always say it's as important 787 00:33:49,467 --> 00:33:51,867 -as Champagne is to the French, right? -Oh, absolutely. 788 00:33:51,867 --> 00:33:55,100 -It's covered by Denominacion de Origen, a DO... -[George] A DO, yeah. 789 00:33:55,166 --> 00:33:56,567 ...which guarantees quality. 790 00:33:56,567 --> 00:33:59,467 -And it can only be made here, like this. -Here, absolutely. 791 00:33:59,467 --> 00:34:01,055 -Unique to this area. -Because the microclimate, it's unique to here. 792 00:34:01,055 --> 00:34:01,867 -Unique to this area. -Because the microclimate, it's unique to here. 793 00:34:01,867 --> 00:34:04,467 We have a very dry sherry, 794 00:34:04,467 --> 00:34:05,800 -which is the lightest, no? -Yes. 795 00:34:05,867 --> 00:34:07,500 [George] And they go in escalation, 796 00:34:07,567 --> 00:34:09,367 and all of it's to do with the aging 797 00:34:09,367 --> 00:34:10,700 that we're talking about it. 798 00:34:10,767 --> 00:34:11,800 [Almudena] And the sugar content. 799 00:34:11,867 --> 00:34:13,467 And the sugar content and the alcohol content. 800 00:34:13,467 --> 00:34:16,000 -So this has, it's a very dry wine. -So this is good for me? 801 00:34:16,066 --> 00:34:18,166 -It's very good for you. It's very good for you. -[chuckles] Okay. 802 00:34:18,166 --> 00:34:19,767 [Almudena] Okay, so that's a cream sherry. 803 00:34:19,767 --> 00:34:21,166 [George] Look at the difference of the color, as well. 804 00:34:21,166 --> 00:34:24,467 [Almudena] And look at the different viscosity of this wine. 805 00:34:24,467 --> 00:34:27,000 Okay, I think definitely this one. 806 00:34:27,066 --> 00:34:29,500 -The Palo Cortado. -Palo Cortado and something sweeter. 807 00:34:29,567 --> 00:34:31,055 And something sweeter, I would go for medium sweet, 808 00:34:31,055 --> 00:34:31,700 And something sweeter, I would go for medium sweet, 809 00:34:31,767 --> 00:34:33,300 -which would be the cream. -The cream. 810 00:34:33,300 --> 00:34:35,166 -Yeah, yeah, yeah. -Gioconda will love that, so we'll take those three. 811 00:34:35,166 --> 00:34:36,767 -So these three. -Before I forget. 812 00:34:36,800 --> 00:34:39,600 Now while bodegas are a great place to learn about the sherry, 813 00:34:39,667 --> 00:34:42,867 tabancos is where the fun is at. 814 00:34:42,867 --> 00:34:45,767 Tabancos are also local wine dispensaries 815 00:34:45,767 --> 00:34:48,166 that serve a sampling of wines from the area, 816 00:34:48,166 --> 00:34:50,266 and you'll even get a tapa with your drink. 817 00:34:50,266 --> 00:34:54,367 Also, a great place to see local color. 818 00:34:54,367 --> 00:34:57,567 Our brother Jackson's come to town to join us for this dinner, 819 00:34:57,567 --> 00:34:59,767 and we're making a little pit stop on the way. 820 00:35:01,800 --> 00:35:03,800 [singing in Spanish] 821 00:35:06,567 --> 00:35:08,500 Have you been to this place before? 822 00:35:08,567 --> 00:35:10,567 I've never seen this place, man. Pretty cool. 823 00:35:10,567 --> 00:35:13,867 It's the kind of place where anything could happen at any moment. 824 00:35:13,867 --> 00:35:18,567 The great thing about tabancos is it's like, local people on a Sunday night... 825 00:35:19,200 --> 00:35:21,367 [in Spanish] 826 00:35:21,367 --> 00:35:23,266 -Yeah? -But I hope it doesn't happen tonight. 827 00:35:23,266 --> 00:35:24,200 I had no idea. 828 00:35:25,400 --> 00:35:26,266 Gracias. 829 00:35:26,300 --> 00:35:28,867 -[George laughs] -[man speaking Spanish] 830 00:35:31,767 --> 00:35:32,767 [laughs] 831 00:35:35,867 --> 00:35:36,734 Cheers. 832 00:35:44,867 --> 00:35:46,667 They're pretty obsessed with these here. 833 00:35:50,000 --> 00:35:52,266 A really good potato. 834 00:35:52,266 --> 00:35:53,767 [George] Tabancos are also known 835 00:35:53,767 --> 00:35:56,567 for spontaneous performances of music and dance. 836 00:35:56,567 --> 00:35:59,567 And if you're lucky, you might find one in action. 837 00:36:06,066 --> 00:36:06,967 Hey! 838 00:36:06,967 --> 00:36:08,800 [all singing] 839 00:36:15,767 --> 00:36:18,300 [George] A tabanco is as fun as it looks, 840 00:36:18,367 --> 00:36:21,266 but we better get going, or we're never gonna get out of here. 841 00:36:22,166 --> 00:36:23,166 No, no... 842 00:36:23,166 --> 00:36:25,200 [in Spanish] 843 00:36:48,600 --> 00:36:50,900 [Gioconda] Through these iconic and beautiful Mediterranean pine forests 844 00:36:50,967 --> 00:36:53,266 lies our final destination. 845 00:36:53,266 --> 00:36:55,100 In this region of Andalucia 846 00:36:55,100 --> 00:36:57,867 known for producing some of the best food and wine in Spain, 847 00:36:57,867 --> 00:36:59,367 it's salt that stands out 848 00:36:59,367 --> 00:37:02,867 as the most ancient ingredient cultivated here. 849 00:37:02,867 --> 00:37:06,100 The history of salt in this area goes back to the second century 850 00:37:06,166 --> 00:37:10,567 when the Phoenicians discovered that salt occurred naturally in these marshlands. 851 00:37:10,567 --> 00:37:12,567 They used salt to preserve food, 852 00:37:12,567 --> 00:37:15,467 a technique that continues to this day. 853 00:37:15,467 --> 00:37:17,079 I could not think of a more perfect setting for tonight's dinner 854 00:37:17,079 --> 00:37:18,567 I could not think of a more perfect setting for tonight's dinner 855 00:37:18,567 --> 00:37:21,066 than within these spectacular salt mountains. 856 00:37:21,600 --> 00:37:23,166 What a place, this. 857 00:37:23,166 --> 00:37:25,600 -How did you find this place? -[Gioconda] Well, it was introduced to me 858 00:37:25,667 --> 00:37:29,767 by a fantastic biologist that looks after this area, all the beautiful marshlands. 859 00:37:29,767 --> 00:37:32,600 First time I came here, I knew I wanted to make a dinner here. 860 00:37:32,667 --> 00:37:34,767 -It's one of the best settings I've ever been into. -It's so dramatic. 861 00:37:34,767 --> 00:37:38,667 -Also, your favorite way of cooking, outdoors. -[Gioconda] Exactly. 862 00:37:38,667 --> 00:37:40,900 Cooking over wood-fire is the natural way 863 00:37:40,967 --> 00:37:44,166 we've cooked throughout the world throughout time. 864 00:37:44,166 --> 00:37:46,300 In some places, like South America, 865 00:37:46,367 --> 00:37:47,079 this tradition has remained strong 866 00:37:47,079 --> 00:37:47,867 this tradition has remained strong 867 00:37:47,867 --> 00:37:49,467 in a contemporary world. 868 00:37:49,467 --> 00:37:52,667 When I returned from cooking in Uruguay and Argentina, 869 00:37:52,667 --> 00:37:55,667 I was determined to keep this way of cooking alive at home. 870 00:37:55,667 --> 00:37:57,667 It slows you down and keeps you present 871 00:37:57,667 --> 00:37:59,767 and attentive to what you're preparing. 872 00:37:59,767 --> 00:38:03,500 The gentle smoke and rich embers enhances the wonderful flavors 873 00:38:03,567 --> 00:38:05,967 of the ingredients from this land. 874 00:38:05,967 --> 00:38:09,567 The first we're gonna do is we're gonna pack some salt into these trays. 875 00:38:12,600 --> 00:38:15,800 Wetting a little bit the salt so that I can pack it down. 876 00:38:17,100 --> 00:38:19,467 With the intensity of the heat from the fire, 877 00:38:19,467 --> 00:38:21,266 the water's going to immediately evaporate 878 00:38:21,266 --> 00:38:23,567 and help make more of a solid crust with the salt. 879 00:38:23,567 --> 00:38:25,800 We picked these up in Sanlucar. 880 00:38:25,867 --> 00:38:28,166 They're a very particular fish local to here. 881 00:38:28,166 --> 00:38:32,266 So what we're gonna do is we're going to fill this with some wild fennel 882 00:38:32,266 --> 00:38:34,100 that I found growing on the roadside 883 00:38:34,166 --> 00:38:36,200 and a little bit of fresh lemon. 884 00:38:36,266 --> 00:38:39,667 And I'm gonna pack them into a salt bed like this, 885 00:38:39,667 --> 00:38:41,600 and George is gonna cover them with salt. 886 00:38:43,000 --> 00:38:44,066 There you have another one. 887 00:38:45,266 --> 00:38:46,266 Perfect. 888 00:38:50,367 --> 00:38:51,900 The way that this contraption works 889 00:38:51,967 --> 00:38:54,800 is to have a fire underneath and a fire on top, 890 00:38:54,867 --> 00:38:57,400 and that's what creates the temperature you want inside. 891 00:38:57,467 --> 00:38:58,900 We're taking some of the embers 892 00:38:58,967 --> 00:39:00,400 out from underneath to cool them down, 893 00:39:00,467 --> 00:39:03,166 and we're gonna cook the potatoes in the ash. 894 00:39:05,200 --> 00:39:06,567 Now I'm gonna do the salsa. 895 00:39:06,567 --> 00:39:09,367 It's using up the last of the summer vegetables 896 00:39:09,367 --> 00:39:12,166 which we've picked up at the cooperativa today. 897 00:39:12,166 --> 00:39:14,500 I'm going to throw them into the deep heat 898 00:39:14,567 --> 00:39:15,767 on the top of the fire, 899 00:39:15,767 --> 00:39:17,079 and I'm going to char them entirely. 900 00:39:17,079 --> 00:39:18,000 and I'm going to char them entirely. 901 00:39:18,000 --> 00:39:19,900 They're going to steam inside, 902 00:39:19,967 --> 00:39:23,867 and they're going to absorb all the flavors from the delicious wood smoke. 903 00:39:23,867 --> 00:39:26,367 This is exactly the effect I'm looking for here. 904 00:39:27,767 --> 00:39:31,700 Now, this is really a kind of inspiration of my own 905 00:39:31,767 --> 00:39:33,500 based on a traditional dish. 906 00:39:33,567 --> 00:39:36,667 Sort of ratatouille of Andalucia, if you like. 907 00:39:36,667 --> 00:39:39,467 When I went to work in Mexico a long time ago, 908 00:39:39,467 --> 00:39:41,000 I really loved this concept 909 00:39:41,000 --> 00:39:43,166 of a salsa being used a bit more like a sauce, 910 00:39:43,166 --> 00:39:44,567 so loosening it up a bit. 911 00:39:44,567 --> 00:39:47,079 So I kind of merged the pisto with the salsa. 912 00:39:47,079 --> 00:39:48,467 So I kind of merged the pisto with the salsa. 913 00:39:48,467 --> 00:39:51,800 Finally, I'm gonna dress that with a little of the fantastic salt 914 00:39:51,867 --> 00:39:55,367 that I literally just pinched out of the mountain next to me. 915 00:40:05,567 --> 00:40:08,200 Wonderful, it's exactly what I'm looking for, 916 00:40:08,266 --> 00:40:10,400 this kind of smoky sauce 917 00:40:10,467 --> 00:40:13,467 that we're going to have to eat with the beautiful sweet potatoes 918 00:40:13,467 --> 00:40:15,266 and the divine orata. 919 00:40:17,867 --> 00:40:20,567 Baking the orata and the sweet potato in salt 920 00:40:20,567 --> 00:40:22,400 means they'll be perfectly seasoned 921 00:40:22,467 --> 00:40:25,400 and need nothing more than some delicious fruity olive oil. 922 00:40:26,467 --> 00:40:28,467 A spoonful of the smoky vegetables 923 00:40:28,467 --> 00:40:30,266 will finish it off beautifully. 924 00:40:32,100 --> 00:40:35,367 Concluding our journey in this extraordinary saltscape 925 00:40:35,367 --> 00:40:38,600 surrounded by rural, beautiful nature and sea 926 00:40:38,667 --> 00:40:41,166 seems quite fitting an end to this chapter. 927 00:40:42,767 --> 00:40:45,300 It sums up so much of what we've wanted to express 928 00:40:45,367 --> 00:40:47,079 about how varied the food, history, and culture of Spain is 929 00:40:47,079 --> 00:40:48,867 about how varied the food, history, and culture of Spain is 930 00:40:48,867 --> 00:40:51,467 and how much there is to see and experience. 931 00:40:52,800 --> 00:40:54,300 [in Spanish] 932 00:41:01,367 --> 00:41:02,500 [man] You read my mind. 933 00:41:03,300 --> 00:41:04,600 [in Spanish] 934 00:41:05,100 --> 00:41:06,500 [all chattering] 935 00:41:10,767 --> 00:41:12,367 [laughs] 936 00:41:21,100 --> 00:41:24,600 [Gioconda] Sometimes, the best secrets are not the ones you keep, 937 00:41:24,667 --> 00:41:26,667 but the ones you share. 938 00:41:26,667 --> 00:41:29,567 Imagine, we've just traveled through a small corner 939 00:41:29,567 --> 00:41:32,266 of our region here in western Andalucia, 940 00:41:32,266 --> 00:41:34,900 an area probably half the size of the state of Delaware, 941 00:41:34,967 --> 00:41:37,066 and yet, there's so much ahead to discover. 942 00:41:38,100 --> 00:41:40,100 To come back to Spain and build this story 943 00:41:40,166 --> 00:41:42,266 with you, George, is such a treat, 944 00:41:42,266 --> 00:41:43,867 and I'm really excited. 945 00:41:43,867 --> 00:41:46,100 [George] Not only a treat, but it's an honor 946 00:41:46,166 --> 00:41:47,079 and a huge responsibility. 947 00:41:47,079 --> 00:41:47,567 and a huge responsibility.