1 00:00:08,633 --> 00:00:10,760 Out there, and even further still. 2 00:00:16,683 --> 00:00:17,976 Antonio, be careful, please. 3 00:00:32,782 --> 00:00:33,658 Climb! Climb! 4 00:02:37,490 --> 00:02:40,493 This is one of the most beautiful places in Galicia 5 00:02:51,629 --> 00:02:53,590 I have some snacks here. 6 00:02:54,048 --> 00:02:55,842 This is amazing cheese. 7 00:02:55,925 --> 00:02:57,802 This is a tetilla cheese. 8 00:03:14,611 --> 00:03:17,113 Galicia, for me, is one of the most special 9 00:03:17,197 --> 00:03:18,823 regions of the world. 10 00:03:18,907 --> 00:03:21,159 Most of the people know Barcelona, know Madrid, 11 00:03:21,242 --> 00:03:22,243 know the south. 12 00:03:22,785 --> 00:03:25,246 But we are in the northwest of Spain. 13 00:03:25,330 --> 00:03:28,291 Our secret is there, is in the sea. 14 00:03:28,374 --> 00:03:32,253 And also we have the land. So this is very important for us. 15 00:03:38,593 --> 00:03:40,929 I have the mussels here too. 16 00:03:41,012 --> 00:03:43,181 This is one of the more iconic products that we have 17 00:03:43,264 --> 00:03:44,933 here in Galicia. 18 00:03:45,475 --> 00:03:48,228 This is with oil and paprika - pimentón. 19 00:04:20,176 --> 00:04:21,261 For this week, 20 00:04:21,344 --> 00:04:24,013 what I want is for you to go all around Galicia. 21 00:04:24,097 --> 00:04:25,431 Find the products, find the people, 22 00:04:25,515 --> 00:04:26,724 know how the people cook... 23 00:04:26,808 --> 00:04:27,934 ...and how the people live. 24 00:04:28,017 --> 00:04:28,935 At the end of the week... 25 00:04:29,060 --> 00:04:32,272 ...you can show me everything you learn around Galicia. 26 00:04:40,154 --> 00:04:42,448 My son, Dario, is going to cook with me. 27 00:04:47,537 --> 00:04:49,414 Yeah, he really wants to kick your ass. 28 00:05:46,679 --> 00:05:49,849 In Galicia, I recommend you get the percebes... 29 00:05:49,932 --> 00:05:51,267 ...and you can get the mussels. 30 00:06:36,020 --> 00:06:37,980 Welcome to Costa da Morte. 31 00:06:42,110 --> 00:06:43,236 Because of all of the sinkings, 32 00:06:43,319 --> 00:06:44,570 and all the people that work in... 33 00:06:44,654 --> 00:06:46,572 ...collecting percebes that have died. 34 00:07:26,154 --> 00:07:27,280 Go for it. 35 00:07:33,536 --> 00:07:34,662 Well done, Gordon. 36 00:07:39,417 --> 00:07:41,002 There you are, man! 37 00:07:41,961 --> 00:07:43,254 Keep going! 38 00:07:44,380 --> 00:07:45,506 You almost got it! 39 00:07:48,509 --> 00:07:50,094 Good work, my man! 40 00:08:15,661 --> 00:08:17,497 Yes, the best ones are here. Where should we go? 41 00:08:17,580 --> 00:08:19,707 Out there, and even further still. 42 00:08:20,208 --> 00:08:22,084 The best percebes are where the seas is the roughest. 43 00:08:22,168 --> 00:08:24,795 That's where the sea breaks and the sea is roughest. 44 00:08:52,532 --> 00:08:54,116 Antonio, be careful, please. 45 00:10:00,766 --> 00:10:01,726 Climb! Climb! 46 00:10:34,592 --> 00:10:35,593 Climb! Climb! 47 00:11:30,815 --> 00:11:32,983 We call it pan gallego. 48 00:12:37,214 --> 00:12:39,216 Yeah, the bollo is a bun... 49 00:12:40,301 --> 00:12:42,011 ...and the barra is like a baguette. 50 00:13:12,666 --> 00:13:14,835 It slows the fermentation. 51 00:13:15,669 --> 00:13:16,712 Very slow and cold. 52 00:13:19,507 --> 00:13:21,801 The flavor is special because... 53 00:13:21,884 --> 00:13:23,552 ...we use birch wood. 54 00:13:24,845 --> 00:13:26,806 And then we use local wheat. 55 00:13:27,139 --> 00:13:31,268 You can find it just here in the region of Galicia in Azumara. 56 00:14:00,756 --> 00:14:02,758 More, more, more. Take it. Take it. Take it. 57 00:14:57,396 --> 00:14:58,856 Ok, minus one roll. 58 00:14:59,440 --> 00:15:00,441 What a mess! 59 00:17:07,818 --> 00:17:09,570 We're going to the bateas, to the mussel farms. 60 00:17:31,300 --> 00:17:33,469 The current coming from the Gulf of Mexico... 61 00:17:33,552 --> 00:17:35,137 ...and brings all that food... 62 00:17:35,220 --> 00:17:37,973 ...and that's why supposedly it's one of the best seafoods 63 00:17:38,057 --> 00:17:39,266 in the world. 64 00:22:41,651 --> 00:22:44,988 To make the cheese, we first need milk. 65 00:22:45,072 --> 00:22:47,824 And here are the cows we're going to milk. 66 00:22:47,908 --> 00:22:50,577 We'll milk them in the stable. 67 00:23:08,887 --> 00:23:13,934 Well, we try to have a pasture of only native plants. 68 00:23:14,059 --> 00:23:14,810 Careful. 69 00:23:14,893 --> 00:23:22,025 We are going to spread out and do like this, so they move. 70 00:23:52,639 --> 00:23:54,015 It's not from there! 71 00:24:05,026 --> 00:24:06,236 They're here. 72 00:24:10,490 --> 00:24:12,284 This one... 73 00:24:12,367 --> 00:24:13,285 ...10 days. 74 00:24:35,807 --> 00:24:37,184 Do you want to make some cheese? 75 00:25:05,795 --> 00:25:07,422 Let's go make some cheese. 76 00:25:25,232 --> 00:25:28,276 These curds come from the raw milk... 77 00:25:28,360 --> 00:25:32,531 ...from the cows we moved into the barn earlier. 78 00:25:37,994 --> 00:25:40,038 Don't put pressure because they want 79 00:25:40,121 --> 00:25:41,915 the cheese to have the holes... 80 00:25:41,998 --> 00:25:46,628 ...in between so that the penicillium can develop. 81 00:26:00,976 --> 00:26:04,020 Yes, everyone falls in love with the smell. 82 00:26:26,501 --> 00:26:28,670 So, let's caress it. 83 00:26:28,753 --> 00:26:31,006 Caress it like you're stroking... 84 00:26:32,048 --> 00:26:34,050 ...I don't know, your wife. 85 00:26:48,481 --> 00:26:51,318 We do it to fill in all of these little holes. 86 00:26:51,401 --> 00:26:53,528 And what you see here is penicillium. 87 00:26:53,612 --> 00:26:56,698 We want to stop it from developing. 88 00:27:08,710 --> 00:27:11,921 After this, they are left in the aging chamber 89 00:27:12,005 --> 00:27:14,257 for three weeks. 90 00:27:20,305 --> 00:27:22,807 You see how well the blue is distributed? 91 00:28:37,716 --> 00:28:40,844 We're gonna do some work, Help offload all the sardine. 92 00:28:40,927 --> 00:28:43,888 From then, we should be able to allow you into the auction house 93 00:30:18,608 --> 00:30:21,402 Yeah, they have restaurateurs. They have - 94 00:30:21,486 --> 00:30:22,987 The chaos started. 95 00:30:55,311 --> 00:30:56,563 This is a type of sea bass... 96 00:30:56,646 --> 00:30:59,023 ...but I think you want the Spanish sea bass, yeah? 97 00:31:41,608 --> 00:31:44,527 The sea bass, the sea bass, the sea bass! 98 00:31:48,698 --> 00:31:53,161 What price did these sell at yesterday? 99 00:31:53,244 --> 00:31:54,537 33, 34... 100 00:32:10,219 --> 00:32:11,512 There are no sales here. 101 00:32:13,514 --> 00:32:15,558 Starting seabass here! Starting seabass here! 102 00:34:54,675 --> 00:34:56,969 So, you tasted the ropes of Galicia. 103 00:35:48,688 --> 00:35:50,940 Having more stars than him, maybe. 104 00:35:52,108 --> 00:35:53,943 Maybe even more stars than you. 105 00:36:03,911 --> 00:36:06,080 I have pressure from your dad, too, so. 106 00:37:35,628 --> 00:37:37,171 That's really Galician style. 107 00:38:22,675 --> 00:38:23,592 So, you're rushing, yeah? 108 00:38:30,141 --> 00:38:32,351 Wow, it looks really good but it doesn't 109 00:38:32,435 --> 00:38:33,394 look better than ours. 110 00:38:33,477 --> 00:38:34,353 I have to say. 111 00:39:23,361 --> 00:39:25,279 We make beef ribs. 112 00:40:31,929 --> 00:40:33,806 The flavor with the chorizo...