Extraordinary Dishes with Pork anda Cheese Infested with Live Maggots in Sardinia, Italy

Extraordinary Dishes with Pork anda Cheese Infested with Live Maggots in Sardinia, Italy

Big wow that it like Butter can’t see the head Mar can you see That big oh the pig is going on Wow so he’s protecting the baby Pig semolina flour water salt and pork fat goes into That It’s coming of the goat yes the the the covering you know wow up they’ll start jumping all over the Place amazing p M was uh the first person in Sardinia who coined his wine volcanic you know the Sicilians were very good with ET and everything you know Sardinia is the one of the oldest lands in Europe it is actually the oldest piece of land in Europe it’s volcanic yes and we’re in

Front of an extinct volcano and then you can see here this is you know look at look at you know it’s and nik’s wines are very minerally you’ll see they’re just absolutely volcanic wines that’s a lentisco right there okay and then Mio which have you ever had the

Mio berries tonight we’re going to have a a purple liquor drink it’s a Sardinian after dinner drink called MTO and they’re like little uh they look like almost black currant um they’re very balsamic um and uh we make a wonderful uh sweet liquor out of that anyway the

Mir branches and the lentisco branches you will see when you eat the the suckling pig tonight or maybe tomorrow morning depending on how long the stakes uh you will see that uh you will taste all that those Aromas of that of those wood very very strong tradition of fires

In Sardinia starting in January almost every small town has there kind of festiv he he was saying this is a pi oosa which is oily okay and this is Lenco oh the wood this is kind of this is where um gum the original gum comes from mastic ah okay okay that’s what and

That’s the oh if you can put this in a bottle yeah yeah the Smoky Aroma it smells wonderful it’s going to embed into the pig but right now he has a a pit going here in the backyard so suckling pig in Sardinia depending on the the town they’re fairly small they

Are they’re suckling okay so you have towns where you can even eat a suckling pig almost 2 three kilos uh M you know this area there the suckling pig is a little bigger five six kilos okay today one 5 yeah and a difference between the suckling pig underground and the

Suckling pig that we just usually use as a ro rotisserie is you will see since this is a slow cook and you cover it it just it it it just kind of melts off the bone you know uh compared to the suckling pig on the on the fire which it gets very [Laughter]

Crunchy so you guys know about n right no these shaped structures in Sardinia which date back to 2000 BC and they’re they’re a mystery because they’re in the middle of nowhere and the stones are very big are there some around here yeah so on Mel’s Farm there are two

Nores so there are 5,000 on the island uh one of his noris is actually underground we can go see it later tonight or tomorrow morning yeah it’s actually it’s really welled underground I’m wow it’s amazing wow yeah oh my go can you hold me one more time yeah but we will hold it

With another Pig we’re happy with this one let’s go in the kitchen this is his Bed oh that’s the that’s the liver these are old ints oh my gosh the heart and the lungs he already took the Li so put them inside with herbs okay the the Orin yes berries if you want to taste it it’s very balsamic it’s fairly fairly bitter

We we actually make a very nice myto Jam but you use Quints oh okay you wouldn’t do it 100% me and this he going to stuff stuff the pig with this it’s almost impossible in Sardinia to have myto without myto so myto is always on on

The I’ve never had it so tonight after dinner we’re going to have a a white with worms the kid stach chees sausage sausage uh made of goat and then and the sausage is from the skin of the the the stomach of the goat ham this one or this one oh all of them

Same all of them okay so no no from the bush to the pig is extremely simple compared to Sicilian Cuisine which can be very lot of ingredients kind of busy um and this is it exactly what you said from the bush to the you know table that’s what

They specialize in yes super simple yeah and this is just going to be you know Theo uh the the pig and salt that’s it okay okay we’re here at the kuuza dairy farm and this is Mela kuuza preparing a suckling pig how old is the peak 45 days 45 days

Only it’s illegal before but now it’s okay you’re sure no I’m joking I’m joking Rosemary it’s going to go in too oh chilies wow yes tast so he’s putting salt in it it’s stitching it a lot of people don’t know how to do it anymore and it’s just too expensive so a dying

Tradition like me that’s good one what is it something something yeah told me in Sardinian all right okay so he’s covering it the whole pig so he’s protecting the baby pig in the tree we need Kevin to crash it Kevin fresh green branches it protects yeah they’re very aromatic yeah it’s festive

Almost festive smelling going to keep the flame away from protected a little bit of the air but it’s the it’s the humidity in the the soil it’s there’s so many different variables you never know how the pig is going to actually come out so what he’s

Trying to do right now is he’s just trying to figure out what what the soil is this time of year his fire you know and he’s just kind of you know doing all an experience calculation yes yes and he’s an Agy Chef so you I’ve I’ve seen

Him do this many times where he’s just kind of like you said he’s very fast he’s almost like an artist like doing things by Nature you know yeah I mean he knows his way around the land you can tell yes it’s a very expensive oil uh we use it for medicinal

Purposes mastic though too yes yes this is this is mastic this is the Mastic and you can eat them too it’s very very yeah yeah yeah go ahead yeah you can eat it yeah go ahead the reassuring the reassuring you’re going to taste you’re going to taste um the oil

Today it’s like a pepper corn almost oh awesome I can’t wait big oh the going on Wow goodbye good piggy thank you we love you has to work really fast too probing it cuz I guess you don’t want the flame on the pig mhm you just

Want the eat you want to kill that flame immediately yeah and just get that Steam and Vapor wow I also think as you see it’s a pretty fast way of not being seen so you know of course you have to make a fire but right now nobody’s going to see you

Cooking how long it takes yeah 12 hours 12 hours and again you know M he explained that there’s so many variables but you see this is a 3our version Someh so that’s like six hours yeah is that six hours away yeah he he did he did a quick version put some charcoal in there last time we did 12 it was 12 hours 12 hours said it’ll take 12 hours but we’ll see dinner or breakfast yeah it’ll be

Kind of you know somewhere in between but the process is not over now they’re covering more LS more fire goes on it’s supposed to for 12 hours everything we’re going to eat tonight is organic everything is that good yeah you won’t get a headache that’s for sure what is it that’s a

Reason for celebration it’s a semi it’s a DLC from the town of Muro which is where mikel’s wife is from and where they live okay and it’s the only Sardinian white that likes to be aged Sans drink their their vermentino um in the same year amazing this gets better and better

Cheers we say Sal saluted Sal is grain or money stomach juices that’s know stach the dessert we had today for lunch right now we’re making it from scratch simina flour water salt and pork fat goes into that the people in the town when they have breakfast they might have

Gotten up really early and then we’ll have a piece of bread and then some pig fat like large and a piece of bread you know Sardinian semolina uh it’s Duram wheat okay and uh absolutely no eggs so okay water no eggs never eggs so just some seol and water and hands and

Of which one is the pork fat this oh can you show me see wow pork fat guys yeah thank you welcome so then in Sardinia to make a seadas and this is why it’s very hard to find a proper seadas outside yet is this is the first cheese not so

No salt even yet and we we we like to get it a little bit sour so it’s the first cheese left out for two or 3 days all right and then there’s some lemon peel too oh lemon peel yes she says there’s two ways to make it

Two different ways to make it the one way is this natural way where they they take this fresh cheese and they fill up the the ravioli the other way is you melt this cheese you add the sugar you add the lemon and then you use that inside your

Ravioli but as you can see the second way is a little more elaborate and here this is really what I would say the most simple way to cook oh the pork f is going in this s Wow support do you need a cream for your hands so it is true you see so you know when you have fresh cheese in you call it primo when it’s already been in the salya this has not been in the salamo yet okay so you’re adding sugar to the cheese

Cover this with with like a damn cloth and let it sit for about a half an hour okay one of the big differences between um French cooking and Italian cooking is the French when they bake they like to measure everything and do everything perfectly you know in an Italian recipal

You see you’ll see the letters QB Quanto Basta just enough you need you know and as you can see what they’re doing here like she added a little more pork on the outside and they’re both touching it and you watch what they’re doing with their

Hands and now she just add a little more semolina it’s all feel it’s all it’s all natural you know so much different than French cook home I don’t and it’s been handed down from mother to from Grandmother to Kid Mother to mother you know so you’re really you’re seeing something which is 2,000

Years of History right now amazing and it’s hard for Italians to teach when you go do Italian cooking lessons it’s hard for them to teach because you say how much and they say oh just you know enough you know and you you the only way to really learn Italian cooking is you

Was it was the best now it’s like Beyond it was addictive like you couldn’t scrape into your mouth like the car Valencia the caramelized crust is just Unbelievable [Applause] wow how is that called oras oras in in in s of red Tuna from Seria it’s like 45 yeah yeah for as long as she needs to especially because she didn’t let her rest so she’s she’s fighting a little bit so she’s making the roli yeah mhmm So she’s feeling it the cheese huh lemon and sugar as well and now watch so take the air out like you do with rolis with your hands not too hard but not too soft for wow look at this beauty go salami stach of the salami stomach of the goat yes the

The the covering you know wow this a goat ham regular wild from Wild pork that’s a a goat sausage hey can you do one more time just sweep across the table goat salami yes a wild pork uh pruto uh goat keep going and goat sausage and fresh cheese keep going across the table

Gona the kid kid and this is K and it’s covered because the worms are going to start jumping all over the place that’s that’s that’s the worms up in there they can’t get out wow amazing what’s the name again rotten cheese Kazu gotes in it Italian oh my God which means means

What wow Mark you ready they have to warm up a bit because they’re cold now so they’re a little slow but once they wake up they’ll start jumping all over the place that texture it’s like butter almost first taste of the Maru oh man that’s incredible K Mar m was saying

It’s very it’s persistent has a long taste in fact long taste in fact in a couple hours you’ll still be tasting it unbelievable wow it’s the stomach of the kid it it’s you take out the stomach you empty it you put in freshly squeezed milk and you then you put back the the

Little the stomach the stones the stomach which give off the renit and then you cure it in salt and then you’re ready to go if you go and visit a Sardinian Shepherd these are two dishes which you always will have at the table with worms and stomach yeah this is very hard to

Find um in in in the market for example it’s extremely hard hard to find something that you eat with the shepherd this is this is a a bit more harsh okay this is a bit more gentle it’s so sour Mr T you you look younger now yeah

M was saying do you remember the cheese that we tasted to make the seadas yeah that’s a fresh cheese um which doesn’t even go in the salt and you leave it for two or three days this he let it go he let it uh you know go a little bit more

So it say he says it’s his I just want maggs yeah yeah yeah I can see that yeah extra maggots sprinkle them sprinkle them on it’s putting more Fork oh my gosh got a fork oh look at all the maggots Oh oh I can feel it I can feel m it’s going up my head oh my God it’s coming out my ears it is so intense this is not for everybody but it is for [Laughter] me it’s your T it’s a Lorita it’s an earring oh earrings so it’s lovely

Ragu the earrings pasta yeah is it for Sardinia yeah oh from the next Village one Village away they imported it look at this amazing pasta It’s earrings other side amazing Cluster as well what kind of meat is it you know the rooster has this pork that’s the yeah oh not the earrings amazing wow I love It hey oh hey come on oh just a head took a shower so the one to go again moment I can’t see the head Mark can you see that yes as Ash there it is at that can see the teeth wow amazing oh man up big he’s cutting the leg cut

Good C perfect perf It’s not cooked smell Inc the Mystic yeah the B the Mystic mtic here oh my God w w rebar cutter hand it like [Laughter] butter oh my God we have to eat the whole pig that won’t be hard let’s cook I would perfectly Cooked SM I oh man man it’s Smokey the herbs you can taste every single yeah you can taste those herbs like eded into the meat wow it’s perfect one more [Laughter] minute wow that’s a brain huh all right I never hadde it in my life look oh creamy guys so

Delicious wow all right guys hope you enjoyed this video amazing day with Marken with my brother Jeffrey and also Eduardo thank you so much and thanks to the guys for making that amazing PE it was amazing day guys thanks to yeah thanks to yeah thanks to everyone and thanks to

And thanks to this dog amazing dog brought he brought us here oh lovely dog and thanks to fly Dubai for supporting us amazing Airline you must travel and buy ticket from them fly fly Dubai take us all to Dubai we love you and yeah please share this

Video love you Italy love you guys bye for Now

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► Unique Sardinian Pasta with Broth & Cheese, Made by Only Three People Worldwide, Italy :https://youtu.be/pe8q_bdT-iU

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Welcome, foodies! Join me, Mr. Taster, as we uncover the extraordinary culinary delights of beautiful Sardinia, Italy with Mark and Jeffrey at Agriturismo Testone! ! 🍝🇮🇹

An incredible experience at Agriturismo Testone where we witnessed the fascinating tradition of cooking a pig underground. The process is absolutely mesmerizing as they prepare a 45-day-old pig with mystical leaves, fresh rosemary, chili, and more, then cook it for 12 hours until it’s beautifully well-cooked and ready to be enjoyed. And the finishing touch of sprinkling salt on its brain truly makes it extraordinary! 🐷🔥

But that’s not all – we also delved into the world of famous Italian Ravioli and the extraordinary Casu Marzu cheese. We witnessed the traditional preparation of Ravioli with fresh cheese, the artistry of shaping the pasta, and the tantalizing flavors of goat salami, goat ham, wild pork prosciutto, and unique traditional cheese. 🧀

And the cheese adventure didn’t stop there! We savored the unique and extraordinary Casu Marzu, a cheese with live larvae inside and cream. The Callu de Cabrettu, a delicacy that’s an exclusive experience with Sardinian shepherds. 🐐 The passion and tradition behind these cheeses are truly remarkable, and they can only be fully appreciated in the company of the local shepherds. I tried the exceptional pork ragu pasta, which was truly outstanding. Juicy braised pork with tomato and pappardelle which is truly a must try🌄

From the earthy traditions of underground cooking to the exclusive flavors of Sardinian cheeses, this journey was nothing short of incredible! Stay tuned for more epic culinary explorations with us.

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Jeff Bovon:https://www.instagram.com/mrgourmetla
Edoardo Celadon:https://www.instagram.com/edoceladon
Fine Dining Explorer:https://www.instagram.com/finediningexp

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