Out there, and even further still.
Antonio, be careful, please.
Climb! Climb!
This is one of the most beautiful places in Galicia
I have some snacks here.
This is amazing cheese.
This is a tetilla cheese.
Galicia, for me, is one of the most special
regions of the world.
Most of the people know Barcelona, know Madrid,
know the south.
But we are in the northwest of Spain.
Our secret is there, is in the sea.
And also we have the land. So this is very important for us.
I have the mussels here too.
This is one of the more iconic products that we have
here in Galicia.
This is with oil and paprika - pimentón.
For this week,
what I want is for you to go all around Galicia.
Find the products, find the people,
know how the people cook...
...and how the people live.
At the end of the week...
...you can show me everything you learn around Galicia.
My son, Dario, is going to cook with me.
Yeah, he really wants to kick your ass.
In Galicia, I recommend you get the percebes...
...and you can get the mussels.
Welcome to Costa da Morte.
Because of all of the sinkings,
and all the people that work in...
...collecting percebes that have died.
Go for it.
Well done, Gordon.
There you are, man!
Keep going!
You almost got it!
Good work, my man!
Yes, the best ones are here. Where should we go?
Out there, and even further still.
The best percebes are where the seas is the roughest.
That's where the sea breaks and the sea is roughest.
Antonio, be careful, please.
Climb! Climb!
We call it pan gallego.
Yeah, the bollo is a bun...
...and the barra is like a baguette.
It slows the fermentation.
Very slow and cold.
The flavor is special because...
...we use birch wood.
And then we use local wheat.
You can find it just here in the region of Galicia in Azumara.
More, more, more. Take it. Take it. Take it.
Ok, minus one roll.
What a mess!
We're going to the bateas, to the mussel farms.
The current coming from the Gulf of Mexico...
...and brings all that food...
...and that's why supposedly it's one of the best seafoods
in the world.
To make the cheese, we first need milk.
And here are the cows we're going to milk.
We'll milk them in the stable.
Well, we try to have a pasture of only native plants.
Careful.
We are going to spread out and do like this, so they move.
It's not from there!
They're here.
This one...
...10 days.
Do you want to make some cheese?
Let's go make some cheese.
These curds come from the raw milk...
...from the cows we moved into the barn earlier.
Don't put pressure because they want
the cheese to have the holes...
...in between so that the penicillium can develop.
Yes, everyone falls in love with the smell.
So, let's caress it.
Caress it like you're stroking...
...I don't know, your wife.
We do it to fill in all of these little holes.
And what you see here is penicillium.
We want to stop it from developing.
After this, they are left in the aging chamber
for three weeks.
You see how well the blue is distributed?
We're gonna do some work, Help offload all the sardine.
From then, we should be able to allow you into the auction house
Yeah, they have restaurateurs. They have -
The chaos started.
This is a type of sea bass...
...but I think you want the Spanish sea bass, yeah?
The sea bass, the sea bass, the sea bass!
What price did these sell at yesterday?
33, 34...
There are no sales here.
Starting seabass here! Starting seabass here!
So, you tasted the ropes of Galicia.
Having more stars than him, maybe.
Maybe even more stars than you.
I have pressure from your dad, too, so.
That's really Galician style.
So, you're rushing, yeah?
Wow, it looks really good but it doesn't
look better than ours.
I have to say.
We make beef ribs.
The flavor with the chorizo...