Ep. 295 #iobevoacasa - LOCKDOWN SERIES | Susannah Gold and Luca Giavi

That sounds delicious. I'm actually getting hungry. I mean, it's kind of early in the morning here, but I could have resulted for breakfast. Welcome come to the Italian wine podcast lockdown series. Every Monday, we'll be connecting with Italian wine people. Join us to find out what they're doing and drinking today. This podcast is brought to you by Colangelo and Partners, the leading fine wine and spirits agency in the US. Visit Colangelo and partners on w w w dot colangeloPR dot com. Hi, Luca. Hi, Susan. So nice to see you. Me too. It's wonderful. It's been such a long time. This wasn't the circumstance that I thought I would see you, and I thought I would meet you and we need to leave. Hundred, for a second tent and have some result though. Even if it was better, but now this is, the occasion, the home that we have, and, enjoy. Absolutely. And interesting to see you with an apron on. So are you cooking? Yes, sir. I want to cook you, a Italian dish, a advantage dish. What are you gonna make? I make a risotto with asparagus. That sounds delicious. I explained to you what is possible make with the some some simple ingredients. That sounds delicious. I'm actually getting hungry. I mean, it's kind of in the morning here, but I could have resulted for breakfast. Do you eat a lot of risotto in your house? Yes. We eat a risotto. We make a different risotto along the year. We make with the mushroom in option. We managed with the, asparagus in spring, in summer, we need to reuse, use other ingredients. For example, vegetables and, and also with the the fish, you can choose there are a lot of operations. Do you do you make risotto? What do you use for a second? Yes. Sometimes to, in the receipt, I put also a perspective because it's possible to have a a result more creamy. And, the just a little bit of acidity, and, and then is a muted ingredients. That sounds delicious. I I I don't make enough risottos. I think maybe, I'm always nervous. So I sit there and I stand over the pot waiting for it to cook, and maybe I stir it too much. Can you give us some tips as to what to do to make a better result, though? Is it is there a secret ingredient? No. I I think that's a say, you need a good ingredients as a a good rice and a a good asparagus. And, some grana padano. Okay? And I forgot to have, the butter, and the is a water. And then, salt and pepper and olive oil. Okay. Yes. I like, a lot of cooking, in my family, the large parts of the time, I I put you in a year. I kind of just I cook Yes. I cook it. And, and, I love to make a risotto, but also in barbecue, and, sometimes, make a ragu, and, or sometimes also, pizza. Yeah. I am able to make it not higher level, but, from the for every day, it's good. It's fine. Do your kids? Do your do you have kids? Do you have kids? Yes. I did fromazo, thirty, thirteen years old, and, thirty. Do they cook with you? Either sometimes, they cook with the meat after they prefer it than food. Well, that's because they're smart. That's because they're smart. So what have you been doing other than cooking in this quarantine time? Have you been reading or in the garden. Yes. In Susana, can I, make the result in at the Yes? Absolutely. I'm excited. Just a moment because, yes, I needed to I have some broad and Okay. Because it's not simple. We need about fifty minutes. Then, they already done, some, you can see I have already posted the asparagus in the path and the rise now. Okay. Yes. In this period, I have choose to do what's normally I can't do. And then I I have the occasion to, read some books, get out of that, both, and I never have the occasion to read. And then, and also to stay with family is a good occasion because normally, I live from home at, seven o'clock, and then we return at, eight PM, and then it's not possible to stay with my children, and then this is a good occasion to stay with the time. I understand. I know I'm homeschooling my son too. It's an interesting different period of time. So do you stir the risotto a lot? Or do you just stir it once every few Oh, I think not. Fifteen new minutes, sir, we need about And, it's not necessary to stay, every time to This collateral? Stir. Uh-huh. Just on sometimes. Okay. Uh-huh. And then okay. That's a good this way. So is the is the heat high or low? It's hard for me to see how high it is. Medium? Medium. Yes. It's perfect. Because my rice, whenever I make a risotto, it gets very sticky on the bottom of the pan. So I'm trying to figure out what I'm doing wrong. If I'm putting the heat, the the four zero two high, or if I should make it lower. Do you have any any technique suggestions? Maybe I'm impatient. But but we need to have a a broad, very, warm, outdoor. A hot? Mhmm. A hot? And, and, for cooking the rice at the medium level is fine. I have no particularly, secrets, Yeah. I think that's, for me, the most important, is choose a a good rise. Because I use Camaroli is, for the risotto is, for me, is the, the the the best? The best. The best. Is Canada only from the Veneto or from Lumberdi? Does it grow? It's from Veneto. Yes. I'm from no far from, no far from Venice. Okay. Okay. That's interesting. And, so while you're cooking, I just wanted to ask you if you are thinking of what you might wanna do when this time is over. Is there something that you can't wait to do when you get out of the house again? I want to work around the Dolovatti. Oh. The mountain not from from apart from rehab. And then I want, I wanted to see some exhibition that are open, at the beginning of the containment at Roman. We have, an exhibition for the five hundred, Nashita, of Rafael Sansi. Both of Rafael. Yeah. Sortofalo. And, yeah, I think you want to move on on one of the most important situation, at this moment in, in Italy. Okay. Just a moment. I stopped off the road and up. Okay. What do we do again then? And then, I won't I want to return, to make a a flyer on the world, to explain to the specs about, speak about the prosigna. Of course. I understand. So do you slowly put the broth into the rice? Do you put it in a little bit at a time? A little bit at a time? Yes. Yes. Yes. Yes. Yes. Did you make the broth? Is it homemade broth? Yes. With, oh, and and I I told in Italy and they translate with, to Metro. I know. I don't know. Salary, celery. Onion. Uh-huh. And the meat. Okay. And, with the bones, you made the broth with the bones? Yes. And if if I don't make homemade broth, Can I use, a bullion cube, you know, a dado? Can I use a dado? No. No. No. No. No. No. In No. I know. But can I you can use also data? Okay. Okay. SSSs. Okay. Alright. Well, that that looks good. That's the other thing that I always have trouble with when I make a result, though. I either put too much broth in or not enough. You know, I'm never sure how much to put in at any time. Oh, look at you. That's what I would like right now. No, ma'am. I I I needed to use a for the a a a I put a just a little bit of prosecco in the result at the moment. Oh, that sounds great. I thought you were gonna pour me a glass. Yes. Okay. Okay. So you put the broth in first and then the prosecco? Yes. Yes. Yes. Okay. Because it makes it creamier? Yes. Uh-huh. And then And then do I we we use also just a little bit of batter, but at the at the end, because it is not a good, it is not a good way to cook the the the the batter. And then Okay. Yes. Do you put salt and pepper in too? Do you use any other spices? Yeah. No. No. Only salt and pepper. Okay. And just a little bit of pepper, we we put it at the end. Okay. So since you've been home and not walking in the mountains, do you in your family? Do you exercise at home? I know. I'm trying to exercise at home because it's so easy to gain so much weight. Just eating, think, great things like risotto. Right? Yes. Yes. I think that at the moment, uh-uh, all it's all changed. And then, we need to understand the good way to stay at home to produce, to make a work, to make, school for the children, and, in, in another way, in another way is all is changed. But I think that's, is, is also a good occasion to, rethink our way our our life? Our way of life. Yes. I agree. I agree with you. We need to to try to, understand the the positive, the things that happens. I agree with that. Certainly, that result, though. I'm sure your kids are eating well. Are your children happy to have you home more? Yes. Yes. When I play with them, yes, when I look for the homework or not, Well, you can't be happy about everything. Right? Yes. Yes. Yes. It is. I'm sure. You play also with me and then, they Yes. No. I know myself happy to have me home, but, you know, I think He just wants to play all day, which is is hard if you're trying to work. So I was, I was thinking I didn't know that about you that you like to hike so much in the mountains. The regional of my family name is on the north of the Bennett region Okay. Where there are the dolomites. Okay. And then, I have, every time in the summer, I go to mountain to to work around in the winter to ski. Okay. I like it very, very, very much. Yeah. You're an Alpine man. That's interesting. That's it. It's interesting the things you find out about people. I mean, I've known you, I think maybe not ten years, but almost A long time. And maybe Yes. Yes. Yes. That's interesting. And I've certainly never seen you in your apron. How's our re how's our result going? How's the result of? Yes. Yes. Great. Thank you. That's a we are quite ready, Ayask? To my son if it keep the butter. I always forget something. Yeah. I always forget something. Butter? Yes. Is that right? Yes. A lot of butter? Yes. Okay. I understand sort of the top of the butter. If you want to translate? Yeah. I'm not sure how to translate that, actually, but I'm just looking at how much butter that is. Yes. Yeah. Alright. That looks like a nice amount. And are you making this for your family for the four of you? Are there four of you in your family? You, your wife, and your two kids? What are you? It there are four people in your family? Yes. Yes. Yes. Yes. Yes. Very important. But I have, make a a a result of a two person only. Okay. Yes. That sounds nice. Does your wife cook too? Yes. Yes. Yes. Yes. Yes. Just a moment because I we are quite ready. Okay? That looks great. You look like you have a very good technique to Ms. Galarda to stir. I see. Thank you. That in the hand. It's so impressive to me. Next time when we come in, in, in, in the United States, I we will make a result of Resaltogether. I'd love that because I just don't have that technique. I just don't. I don't know. I don't know. It's interesting to me the way different people cook. You can tell, by the way, they use certain utensils, things that they're very used to doing. Alright. I I okay. In in Vanator, the result a a a new we we call Alonda. Not a very, I don't know. Okay, Alonda. I how long that would mean, like, on the wave, I think. But what you mean is it's not tow totally dry. Right? Yes. It has a little liquid? Yes, sir. Okay. That's interesting. Oh, wow. Look at that. That looks delicious. I'm really getting hungry. That looks beautiful. Yes. And then and then we can, use pepper. Okay. Just a little bit. Okay. That's great. And then and then I bring some Yeah. That looks great. You know, as you're doing this, I'm thinking, if you ever don't wanna work at the pro seco consortium, you could always try to have a TV show. You're kind of looking very professional with your Mandalin and your parmigiano and, you know, your prosecco. Yes. Because because I think that's, we needed to promote, not only prosecco, all the Italian way of life, but And our way of life, we need to have, a good, glass of wine. We need to have rice. We need to have cheese and, and as a as a consultant or prosecco, we try to to work with other consultant. We work a lot with, San Daniella ham, with, gorgonzalo, cheese, And, we tried to make what an Italian tank called systema. Right. That was systema. We need, a network. In particular in their occasion, I think that's, is, is, the, the moment to understand that uh-uh we are all in the same boat. When we try to work uh-uh everybody in together together. Well, that is really a delicious risotto. I wish I were there to enjoy it with you, and I look forward to the next time that I get to see you. Thank you. Cheers. Next time. See you next Monday for another virtual wine journey Italian wine podcast lockdown series.