Rosetta from Tivoli, a historic imperial retreat, shares a recipe for an authentic riso e chicoria, and her secrets to taking any soup to the next level. Ollie then takes her insights, and heads to our studio kitchen to cook an easy-to-follow pasta e fagioli soup that even he can do.
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FEATURING: Rosetta Bernardini
PRESENTED BY: Ollie Horn
PRODUCER/DIRECTOR: Philip Seifi
CULINARY ADVISERS: Bobby Judo, Alice Kiandra Adams
VIDEO OPERATORS: Daniele De Carro Carella, Nick Scholey, Timur Seyfi
SOUND RECORDING: Alberto Calvano
VIDEO EDITING: Timur Seyfi
KITCHEN STUDIO: Latteria Studio
SPECIAL THANKS: Gruppo Jobel, Milie Nguyen, Tom Rowland, Martin Oetting, Pierre Gaubil, Carlos Diaz, Geraldine Le Meur, Michelle Fantasia