1 00:00:46,421 --> 00:00:49,091 -One hundred years. -One hundred years. 2 00:02:55,384 --> 00:02:58,679 We are in Sanità which is an amazing historical place. 3 00:02:58,762 --> 00:03:01,598 -A very special place. -A special place, yes. 4 00:03:01,682 --> 00:03:03,183 And why is that? 5 00:03:03,266 --> 00:03:06,478 It has an impressive energy, 6 00:03:06,561 --> 00:03:11,149 and we've always respected the community 7 00:03:11,233 --> 00:03:16,196 because it's important to maintain their energy in the district. 8 00:03:23,328 --> 00:03:28,417 In the early days in Sanità, let's say around the time I was 11, 9 00:03:28,500 --> 00:03:32,796 this was a neighborhood with a high rate of crime. 10 00:03:32,879 --> 00:03:37,717 Because of the mafia, one or two people would be murdered every month. 11 00:03:39,010 --> 00:03:42,973 And the people from other districts of Naples 12 00:03:43,056 --> 00:03:45,100 didn't come to my district. 13 00:03:45,559 --> 00:03:48,603 We managed to create a network 14 00:03:49,062 --> 00:03:51,148 of young guys from the district. 15 00:03:51,231 --> 00:03:53,483 And through art and culture 16 00:03:53,567 --> 00:03:55,193 we managed, step by step, 17 00:03:55,277 --> 00:03:57,446 to change what the district of Rione Sanità used to be. 18 00:04:31,646 --> 00:04:32,647 -Stanley. -Hi. 19 00:04:32,731 --> 00:04:33,732 -Good morning. -Morning. 20 00:04:33,815 --> 00:04:34,816 How are you? 21 00:05:56,982 --> 00:05:59,192 -Breadcrumbs. -I don't like it. 22 00:05:59,276 --> 00:06:00,694 It's too heavy. 23 00:06:51,870 --> 00:06:52,871 Guys. 24 00:06:53,955 --> 00:06:56,666 -Legend, Salvatore. -Hello. 25 00:06:57,626 --> 00:06:59,711 The eggplant parmigiana. 26 00:07:02,213 --> 00:07:03,632 -Shall we cut it? -Sure. 27 00:07:03,715 --> 00:07:05,216 Let's serve Stanley first, come on. 28 00:07:05,300 --> 00:07:07,093 Serve Stanley. 29 00:07:07,969 --> 00:07:09,512 That's typical from Naples. 30 00:07:09,929 --> 00:07:11,723 100% Naples. 31 00:08:45,316 --> 00:08:46,317 Long live Naples! 32 00:10:10,401 --> 00:10:13,404 Here we are on Via Roma. 33 00:10:13,822 --> 00:10:15,865 This is "pasta street." 34 00:10:24,415 --> 00:10:27,252 This street has become famous 35 00:10:27,335 --> 00:10:33,091 for its exposure to the sea breeze 36 00:10:33,174 --> 00:10:38,304 that helps the pasta dry slowly. 37 00:10:38,763 --> 00:10:41,683 Then the stones also make a big difference. 38 00:10:41,808 --> 00:10:47,313 Our pavement is made of volcanic rock from Vesuvius. 39 00:10:47,772 --> 00:10:52,360 It absorbs the heat and then releases it. 40 00:10:53,319 --> 00:10:58,992 Up till the '60s the streets were full of pasta, left and right, 41 00:10:59,659 --> 00:11:02,203 left to dry for 24-36 hours. 42 00:11:48,666 --> 00:11:53,755 We know pasta was being made in Gragnano as far back as 1500. 43 00:12:00,678 --> 00:12:03,806 Look how little water is in the dough. 44 00:12:05,892 --> 00:12:07,852 -It looks like sand. -Yes. 45 00:12:07,936 --> 00:12:09,729 Look, this is the semola. 46 00:12:10,355 --> 00:12:11,814 This is the water. 47 00:12:12,232 --> 00:12:17,779 The important thing is the pressure that pushes the pasta into the die 48 00:12:17,862 --> 00:12:20,698 so that it comes out in those shapes. 49 00:12:23,326 --> 00:12:24,494 Here you are. 50 00:12:24,577 --> 00:12:26,829 -What are these called? -These are called Trottole. 51 00:12:33,378 --> 00:12:34,921 How much pasta every day? 52 00:12:35,004 --> 00:12:36,464 Three tons. 53 00:12:36,881 --> 00:12:38,341 It's a small quantity, very small. 54 00:12:38,883 --> 00:12:42,762 Because our drying process is very specific 55 00:12:42,845 --> 00:12:46,516 but the things that take longer always turn out better. 56 00:13:04,951 --> 00:13:08,204 We dry it in these chambers. 57 00:13:08,788 --> 00:13:09,998 -Right, these chambers. -Are you ready? 58 00:13:10,081 --> 00:13:11,165 Breathe in. 59 00:13:14,252 --> 00:13:16,170 It's a sauna. A pasta sauna. 60 00:13:16,254 --> 00:13:17,839 A pasta sauna, yes. 61 00:13:17,922 --> 00:13:21,551 Consider that this aroma and this heat... 62 00:13:21,634 --> 00:13:23,094 just comes from the pasta. 63 00:13:23,177 --> 00:13:25,305 There is no added heat. 64 00:13:26,472 --> 00:13:28,850 -Can I see it? -Take a look. 65 00:13:32,020 --> 00:13:35,023 The pasta rests in here for 36 hours. 66 00:13:35,106 --> 00:13:39,736 When it's completely full, we close them in and can't reopen 67 00:13:39,819 --> 00:13:42,238 until they've completely dried. 68 00:13:42,780 --> 00:13:44,532 Well, we have to close it then. 69 00:13:44,615 --> 00:13:47,076 No, otherwise we'll dry up too. 70 00:14:14,228 --> 00:14:15,229 What are we doing? 71 00:14:15,313 --> 00:14:18,274 Let's turn the stove on. Start full throttle. 72 00:14:19,067 --> 00:14:22,403 We add some oil. 73 00:14:22,737 --> 00:14:24,280 I'm going to make you some... 74 00:14:24,947 --> 00:14:29,452 "spaghettino alle vongole fujute" which means runaway clams. 75 00:14:30,787 --> 00:14:35,500 You can only taste their aroma. The clams are an illusion. 76 00:14:36,042 --> 00:14:37,210 Let's start. 77 00:14:37,293 --> 00:14:39,629 Is this "poor" cuisine? 78 00:14:39,962 --> 00:14:41,672 -Extremely poor. -Extremely poor. 79 00:14:41,756 --> 00:14:43,257 So then, garlic... 80 00:14:44,050 --> 00:14:45,635 a couple of stalks of parsley, 81 00:14:48,721 --> 00:14:50,723 a whole chili pepper... 82 00:14:50,807 --> 00:14:52,183 and we will leave it to brown. 83 00:14:52,975 --> 00:14:57,688 Here we have the "piennolo," some typical hanging cherry tomatoes. 84 00:14:57,772 --> 00:15:00,399 So, the technique to avoid getting all red... 85 00:15:00,483 --> 00:15:04,070 so it does not look like you were shot with a tomato gun. 86 00:15:04,153 --> 00:15:07,824 You put the tomatoes in water and squeeze them. 87 00:15:09,909 --> 00:15:11,160 You see? So simple. 88 00:15:11,244 --> 00:15:12,787 Now we add them. 89 00:15:19,293 --> 00:15:20,419 So, 90 00:15:20,503 --> 00:15:22,088 now we add the... 91 00:15:22,755 --> 00:15:23,881 here it is. 92 00:15:24,423 --> 00:15:26,134 This is the secret ingredient. 93 00:15:28,803 --> 00:15:29,846 Stones. 94 00:15:31,347 --> 00:15:33,099 I've never heard of this. 95 00:15:33,182 --> 00:15:33,850 May I? 96 00:15:33,933 --> 00:15:35,143 Smell it. See? This is the sea. 97 00:15:36,519 --> 00:15:38,271 -It's the sea. -The sea. 98 00:15:38,813 --> 00:15:41,440 That's it. We place them in here. 99 00:15:41,524 --> 00:15:45,194 We choose the ones which are richer... 100 00:15:46,279 --> 00:15:47,321 in algae. 101 00:15:57,415 --> 00:15:59,167 Now it's time to add... 102 00:15:59,834 --> 00:16:00,835 our spaghettino. 103 00:16:01,169 --> 00:16:03,171 It's the thinnest kind in production. 104 00:16:18,519 --> 00:16:23,524 When we were young and had no money, 105 00:16:23,608 --> 00:16:27,153 we'd come back from the beach starving, 106 00:16:27,236 --> 00:16:30,364 a spaghetti with stones and a nice glass of beer, 107 00:16:30,448 --> 00:16:32,992 add in a guitar and you've got a fantastic time. 108 00:16:41,250 --> 00:16:42,752 Isn't it gorgeous? 109 00:16:42,835 --> 00:16:44,003 Let's turn it off. 110 00:16:49,717 --> 00:16:50,885 OK, so, 111 00:16:51,385 --> 00:16:53,137 let's finish it off... 112 00:16:54,305 --> 00:16:55,932 with our pesto. 113 00:16:58,809 --> 00:17:00,228 And it's ready. 114 00:17:12,615 --> 00:17:13,616 Here it is. 115 00:17:19,330 --> 00:17:21,582 -Thanks, Chef. -My pleasure. Thank you. 116 00:17:23,918 --> 00:17:26,754 The great thing about this dish is eating it like this. 117 00:17:26,837 --> 00:17:27,838 I am too... 118 00:17:28,506 --> 00:17:30,007 -Wait. -I'm too short. 119 00:17:30,091 --> 00:17:33,678 I'll move it closer to you. There you are. 120 00:17:41,435 --> 00:17:43,145 Doesn't smell bad, right? 121 00:17:43,604 --> 00:17:45,064 The sea. 122 00:17:45,898 --> 00:17:47,066 Maybe even too much sea. 123 00:17:55,866 --> 00:17:57,451 Like you're diving into the sea. 124 00:18:28,399 --> 00:18:31,235 So, I need to buy one of these. 125 00:18:31,819 --> 00:18:33,946 I'll sort you out. 126 00:19:46,310 --> 00:19:49,105 This is a variety called Procida lemons. 127 00:19:49,188 --> 00:19:51,565 Their white part, the albedo, 128 00:19:51,649 --> 00:19:53,859 is much thicker and sweetish. 129 00:19:53,943 --> 00:19:57,405 -It's different from the other ones, -It's different-- 130 00:19:57,488 --> 00:20:00,157 the white bit is too bitter. 131 00:20:00,241 --> 00:20:03,285 But in these lemons, it's very sweet. 132 00:20:04,453 --> 00:20:07,206 Are these in other parts of Italy or not? 133 00:20:07,289 --> 00:20:08,416 -No. -Only here? 134 00:20:08,499 --> 00:20:09,625 Yes, only here. 135 00:20:29,854 --> 00:20:34,066 Once upon a time, these lemons had a low market value 136 00:20:34,150 --> 00:20:38,070 because they had little aesthetic defects. 137 00:20:38,154 --> 00:20:42,408 My first job, when I was 13, was collecting lemons and 138 00:20:42,825 --> 00:20:47,413 then going to sell them in the fruit markets in Naples or Pozzuoli. 139 00:20:47,496 --> 00:20:50,499 And our lemons didn't get bought at all. 140 00:20:51,167 --> 00:20:54,754 Did you study to be a chef? 141 00:20:54,837 --> 00:20:59,842 My high school was a hospitality school on Ischia island. 142 00:20:59,925 --> 00:21:01,677 I worked and studied at the same time. 143 00:21:01,761 --> 00:21:06,182 I got the ship every morning from Procida at 7:30 to go to Ischia 144 00:21:06,265 --> 00:21:09,769 to attend school. Then in the afternoon I'd come back for work. 145 00:21:10,936 --> 00:21:12,605 -Yes. -Yes? 146 00:21:12,688 --> 00:21:17,193 I've never been to Procida before, only Ischia, 147 00:21:18,527 --> 00:21:21,864 Capri, never here. It's so beautiful. 148 00:21:21,947 --> 00:21:23,657 Procida is very beautiful. 149 00:21:23,741 --> 00:21:26,994 It's a small community where everyone helps each other 150 00:21:27,077 --> 00:21:29,580 and it's a wonderful place to live. 151 00:21:46,096 --> 00:21:48,015 Come on, I'll introduce you to Francesco. 152 00:21:49,058 --> 00:21:51,268 -This is Francesco, our chef. -Hi, Francesco. 153 00:21:51,352 --> 00:21:52,770 -I'm Stanley. Nice to meet you. -Good morning. 154 00:22:03,572 --> 00:22:04,615 Thank you. 155 00:22:05,241 --> 00:22:06,700 So this is lemon? 156 00:22:07,034 --> 00:22:09,495 This is lemon. As I explained before, 157 00:22:09,578 --> 00:22:12,122 the white part is much thicker, 158 00:22:12,873 --> 00:22:14,333 and it's called the albedo. 159 00:22:22,842 --> 00:22:24,885 -It's sweet. -Sweet. 160 00:22:24,969 --> 00:22:27,346 The white part of our lemon is very sweet. 161 00:22:44,738 --> 00:22:49,577 For this pesto, we use the juice of Procida lemons, 162 00:22:50,035 --> 00:22:53,414 fresh mint and basil. Extra-virgin olive oil. 163 00:22:53,873 --> 00:22:58,127 Garlic, pine nuts and grated cheese. 164 00:22:58,210 --> 00:23:01,881 We use a cheese made only with Italian milk. 165 00:23:06,385 --> 00:23:08,178 Chef will make it. 166 00:23:11,432 --> 00:23:13,142 Okay, now it's time for the spaghetti. 167 00:23:19,106 --> 00:23:20,649 Where are the mussels from? 168 00:23:20,733 --> 00:23:23,068 The mussels are here. We already blanched them. 169 00:23:23,152 --> 00:23:25,154 Yes, from Vivara. 170 00:23:38,918 --> 00:23:42,046 Away from the fire it melts slowly, 171 00:23:42,713 --> 00:23:44,214 then bit by bit we add the mussels. 172 00:23:48,177 --> 00:23:51,388 OK, we're ready, just a bit more pasta water. 173 00:23:52,181 --> 00:23:55,434 Is this really just from Procida? 174 00:23:55,517 --> 00:23:58,020 Just from Procida. Everything... 175 00:23:58,687 --> 00:24:00,439 lemons from Procida. 176 00:24:00,898 --> 00:24:02,316 -Everything from Procida. -Everything from Procida. 177 00:25:09,883 --> 00:25:13,554 So, we're in Ercolano... 178 00:25:20,978 --> 00:25:25,566 And here, thanks to Vesuvius's volcanic soil and to the sea, 179 00:25:25,649 --> 00:25:31,155 we manage to grow something magical. 180 00:25:41,457 --> 00:25:43,542 Here he is, at work. 181 00:25:43,625 --> 00:25:45,335 Hello, hello... 182 00:25:45,419 --> 00:25:46,670 Hello. Nice to meet you. 183 00:25:46,754 --> 00:25:49,006 -My pleasure. -Hello. 184 00:25:49,089 --> 00:25:51,050 Have you been doing this your whole life? 185 00:25:51,133 --> 00:25:54,178 -Yes. I'm the fourth generation -Really? 186 00:25:54,261 --> 00:25:56,889 cultivating the Piennolo del Vesuvio tomato. 187 00:25:56,972 --> 00:25:59,224 -Right here? -Here. 188 00:25:59,933 --> 00:26:03,687 We can only cultivate it here, at the foot of Vesuvius, 189 00:26:03,771 --> 00:26:07,483 because, look, we have a soil that's very sandy 190 00:26:07,566 --> 00:26:09,068 and full of minerals. 191 00:26:09,526 --> 00:26:11,236 This tomato, as you can see, 192 00:26:11,737 --> 00:26:13,072 it stays low. 193 00:26:13,655 --> 00:26:16,700 It's a lot of work, it requires many hours of work, 194 00:26:16,784 --> 00:26:19,995 and it grows low so we're always crouching. 195 00:26:20,079 --> 00:26:21,080 Ah, yeah. 196 00:26:21,163 --> 00:26:24,792 We work on quality, not on quantity. 197 00:26:24,875 --> 00:26:27,086 -Should we taste the tomato? -Yes, yes. 198 00:26:27,961 --> 00:26:29,505 -May I? -Sure, sure. 199 00:26:30,464 --> 00:26:32,007 See, that's how we eat it. 200 00:26:32,091 --> 00:26:34,093 -We clean it... -We clean it, right. 201 00:26:34,968 --> 00:26:37,054 because we're in the countryside. 202 00:26:50,442 --> 00:26:51,735 Intense. 203 00:26:51,819 --> 00:26:53,320 So intense. 204 00:27:29,606 --> 00:27:31,608 Tell me your story. 205 00:27:32,401 --> 00:27:35,779 I've got Cameroonian heritage. 206 00:27:35,863 --> 00:27:38,574 I came here because of my studies. 207 00:27:39,283 --> 00:27:42,536 And then I tried working around Italy 208 00:27:42,619 --> 00:27:44,955 in order to pay my university costs. 209 00:27:46,081 --> 00:27:47,749 So, yes, I moved here, 210 00:27:47,833 --> 00:27:50,711 I was told that if I wanted to work, 211 00:27:50,794 --> 00:27:53,297 I should speak to the foreman. 212 00:27:53,714 --> 00:27:54,756 Foreman? 213 00:27:55,173 --> 00:27:58,260 A few days later this big man came in. 214 00:27:58,343 --> 00:28:01,430 I saw everyone going over to him 215 00:28:01,513 --> 00:28:02,931 with their documents. 216 00:28:03,682 --> 00:28:06,810 He said, "You're hired. You start tomorrow at 5:00 a.m. 217 00:28:07,311 --> 00:28:10,939 We meet here at 4:00 a.m., then we leave." 218 00:28:11,356 --> 00:28:15,319 Our job was to fill these cases of tomatoes. 219 00:28:15,402 --> 00:28:17,905 One of these cases was about 660 pounds, 220 00:28:17,988 --> 00:28:19,656 300 kilograms of tomatoes. 221 00:28:20,115 --> 00:28:26,914 The foreman only pays you when the case is full. 222 00:28:27,539 --> 00:28:30,500 €3.5 for 300 kg. 223 00:28:31,543 --> 00:28:33,295 And the foreman then says, 224 00:28:33,378 --> 00:28:36,423 "You've got to pay me €5 for the transport." 225 00:28:36,506 --> 00:28:40,886 Then there's the sandwich, like this €3.50. 226 00:28:40,969 --> 00:28:43,847 Water for €1.50. 227 00:28:43,931 --> 00:28:47,726 So, for a 14 euros earned, I got only 4. 228 00:28:48,894 --> 00:28:52,022 In the end after a few days, 229 00:28:53,315 --> 00:28:54,733 I said, "That's enough." 230 00:28:54,816 --> 00:28:58,070 I organized a strike with my friends. 231 00:28:58,362 --> 00:29:02,783 I've been threatened by the foreman. 232 00:29:33,563 --> 00:29:38,694 The difference between a fair-wage product and one that is not, is 10 cents a tin. 233 00:29:39,444 --> 00:29:45,826 Because otherwise we'll keep fueling this model 234 00:29:45,909 --> 00:29:49,413 of capitalism, where the product is worth more than human beings. 235 00:29:49,496 --> 00:29:53,875 Because this is in our society today, this matters more than me… 236 00:29:53,959 --> 00:29:55,377 -Yes. -...the worker. 237 00:29:55,460 --> 00:29:56,461 Yes. 238 00:30:48,764 --> 00:30:50,557 Here we sell the cheese. 239 00:30:58,315 --> 00:31:02,319 This is the counter with all the products from buffalo milk. 240 00:31:03,320 --> 00:31:06,782 I'll let you taste the mozzarella which is our most important product. 241 00:31:09,242 --> 00:31:12,996 Just a little salt, so you can taste the milk, it's intense. 242 00:31:26,718 --> 00:31:32,057 They are swamp animals, they love water. 243 00:31:32,432 --> 00:31:37,979 What's the difference between cow's milk and buffalo milk? 244 00:31:38,063 --> 00:31:41,399 Buffalo milk is two and a half times fattier. 245 00:31:41,983 --> 00:31:46,988 The yield is different. It yields more because there is more fat. 246 00:31:48,323 --> 00:31:51,993 -How many are there? -We have 450 animals. 247 00:31:52,077 --> 00:31:58,542 Buffalos arrived here in the 10th century, in Norman times, from Sicily. 248 00:31:58,625 --> 00:32:03,213 Before, buffaloes were used as working animals 249 00:32:03,296 --> 00:32:06,508 to pull ploughs, to work the land. 250 00:32:06,591 --> 00:32:08,218 For agriculture. 251 00:32:08,301 --> 00:32:11,596 Then they discovered the milk was very good and nutritious 252 00:32:11,680 --> 00:32:18,019 and Benedictine monks of Capua started making mozzarella. 253 00:32:18,186 --> 00:32:19,396 They called them "mozzate". 254 00:33:16,870 --> 00:33:18,455 -Hey, Stanley. -Hi. 255 00:33:25,295 --> 00:33:26,880 Come and have a look. 256 00:33:28,757 --> 00:33:33,136 So, Stanley, this area is called Capo di Fiume. 257 00:33:33,220 --> 00:33:36,973 Already in medieval times, 258 00:33:37,057 --> 00:33:40,268 there were mills here and water was used differently. 259 00:33:41,978 --> 00:33:45,815 And it's in the last 22 years 260 00:33:45,899 --> 00:33:50,403 that the restaurant was born and we built this place up. 261 00:34:01,831 --> 00:34:05,252 We use all buffalo milk-based products. 262 00:34:05,335 --> 00:34:07,128 Normal ricotta, 263 00:34:07,837 --> 00:34:09,506 and the smoked one. 264 00:34:09,589 --> 00:34:10,590 Yeah. 265 00:34:10,674 --> 00:34:14,177 And this one - you know when you're bringing mozzarellas back home? 266 00:34:14,261 --> 00:34:17,138 That you have water that is a bit salty? 267 00:34:17,722 --> 00:34:20,767 Well, this one we use to cook the pasta. 268 00:34:32,737 --> 00:34:33,738 It's hot... 269 00:34:35,365 --> 00:34:36,825 Can you taste the salinity? 270 00:34:43,331 --> 00:34:44,708 And we'll put it here. 271 00:34:45,125 --> 00:34:46,293 Are you from here? 272 00:34:46,376 --> 00:34:48,253 -I'm Neapolitan. -Neapolitan. 273 00:34:49,004 --> 00:34:50,088 And for how long have you been here? 274 00:34:50,171 --> 00:34:52,007 -Six years. -Six years. 275 00:34:52,090 --> 00:34:53,091 Do you like it? 276 00:34:53,174 --> 00:34:54,175 Yes. 277 00:34:54,259 --> 00:34:57,178 -Well, it's beautiful, right? -Beautiful. 278 00:34:58,471 --> 00:35:01,558 For the sauce we just melt the butter. 279 00:35:03,977 --> 00:35:06,187 And the water we talked about. 280 00:35:10,609 --> 00:35:12,319 So, let's get the pasta out. 281 00:35:26,416 --> 00:35:28,168 See, now the heat... 282 00:35:29,085 --> 00:35:30,462 and it melts. 283 00:35:39,262 --> 00:35:41,890 You have a bit of sauce, wait. 284 00:35:42,390 --> 00:35:44,267 -So... -Thank you. 285 00:35:44,768 --> 00:35:45,852 And that's it. 286 00:35:48,813 --> 00:35:50,315 Now we're putting it on the plate. 287 00:35:52,233 --> 00:35:54,653 We're going halves on this. Not all for you, OK? 288 00:35:56,696 --> 00:35:58,281 Now I'm starving. 289 00:36:02,035 --> 00:36:03,495 Can you see the texture? 290 00:36:04,496 --> 00:36:06,122 It's creamier. 291 00:36:23,807 --> 00:36:25,183 Can you tell the pasta was cooked al dente? 292 00:36:25,266 --> 00:36:26,267 Yes. 293 00:36:26,351 --> 00:36:28,019 The acidity, the creaminess? 294 00:36:28,103 --> 00:36:29,229 Yes. 295 00:36:29,312 --> 00:36:31,022 It feels like you're eating a mozzarella. 296 00:36:33,233 --> 00:36:35,193 Super interesting. 297 00:36:36,486 --> 00:36:37,821 Thank you, Stanley. 298 00:37:11,980 --> 00:37:14,232 It's a clever combination. 299 00:37:14,357 --> 00:37:15,483 It's genius. 300 00:38:55,708 --> 00:38:56,709 ...apple of our eye. 301 00:40:06,529 --> 00:40:07,030 Can I? 302 00:40:21,252 --> 00:40:22,962 Was it all done by hand? 303 00:41:51,759 --> 00:41:53,219 So, this is... 304 00:41:53,302 --> 00:41:54,929 This is the Falanghina. 305 00:43:26,521 --> 00:43:28,773 -Thank you for everything. -Thank you.