Anthony Bourdain – Wine Tasting Rome | Rimessa Roscioli

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Anthony Bourdain visits Rimessa Roscioli and tastes fresh mozzarella, parmigiano 48 months, prosciutto, and is in awe about his experience with us. Do a wine tasting in the same location he visited in Rome, and learn how to pair Italian wines with the best selections of Roscioli restaurant.

Anthony Bourdain fa visita a Roscioli e racconta la pregiata selezione di formaggi, salumi, vini. Insieme a Pierluigi degusta la migliore mozzarella, il prosciutto e un Parmigiano 48 mesi.

Transcript:
Campo de Fiori did I did I hear that or
did I dream it
ciao Alisha welcome to rush Yoli a
family Empire of the old good stuff in
English we can only say Delhi only it’s
not really a Delhi
it’s a treasure trove of salumi cheese
tuna words fail here it’s also a bakery
and more they’ve got master crafted
breads and pizza Bianca only got like
ten other shops to Irish Olli is a four
generation with eleven brothers so in
Rome is a very easy to find back in a
little shali because all eleven brothers
they’re going they have it beckoning me
join this we’re surely Pierluigi in the
back of his shop to try some of his old
good stuff holy look at that fresh
buffalo mozzarella I’ve never in my life
never had anything like it
look at how it separates along the fault
line so palms so moist so fresh the
bread just listening to it makes you
stand right up and of course prosciutto
prosciutto I gotta get that right my
wife’s always busting my about that oh
shoot talk Jesus Lord this is good
Parmesan Reggiano we opened at the wheel
and we taste the cheese from Agra mido
up until it cuts into it essentially
this thing is alive there’s also just
stuff going on in there things are
happening once you’re right once you cut
into it though things stop happening it
starts slowly to die yes you see they
are Eureka it’s a very difficult you
need to have a knowledge right for to do
that this wheel is a very special a very
rare these are from a free-range they
eat fresh glass you’re talking about a
happy animal yes eating the best grass
at the best time that the grass is good
yes is the 2007 so it’s almost four
years the moment that you know if the
cheese is a good or now and they
perfectly flavor he’s only the moment
when they open
nice – because after you open already
ten minutes after they change that’s it
yes nothing like it in the world and
that you see these white points are
fantastic because the density coming
from the fat the cheese is it combo
because these are the three years at a
good meal
Magna Charta dorami perfumey a Kiribati
DeGrazia sugar our quindi name America
based upon Madeira come at a certain to
waste cheese this wine all of these
things these are living living things
anything that’s left over
this is slowly slowly knock yes