Italian chef, writer and television personality Gabe Bertaccini dishes on his experience hosting the first season of Ciao House.
Italian chef, writer and television personality Gabe Bertaccini dishes on his experience hosting the first season of Ciao House. Chef Gabe compares his craft to the art of storytelling and details his mission to share the mouthwatering flavors of his culture with a broader audience. He opens up about the added pressures and purpose that he felt representing his roots through food and paints a stunning picture of the production’s backdrop, sharing which elements of the set flooded him with fond childhood memories. Gabe remembers picking vegetables from the garden with his grandmother and cooking with her for hours. He explains why the show needed to be set in Italy, how they landed on the location and the benefits of working in a food epicenter, with fresh ingredients at your fingertips. Gabe talks about the cultures that inspire Italian cooking and how he feels about the American artisanal movement unfolding in U.S. kitchens. Pivoting to the spicier side of Ciao House, he opens up about his relationship with co-host Alex Guarnaschelli on and off set, sharing why their Italian and French-trained collaboration created craveable entertainment. Finally he reveals the recipe for a well-rounded chef and how to turn food into his consumers’ favorite story.
Note: Please be advised this episode contains un-beeped curse words
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Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/gabe-bertaccini-dishes-on-his-love-letter-to-italy
Jaymee Sire:
Hello, hello and welcome to Food Network Obsessed. This is the podcast where we dish on all things food with your favorite chefs, food influencers, and Food Network stars. I'm your host, Jaymee Sire, and today we have an Italian chef talking about the new competition show everyone is buzzing about, and what he and Alex Guarnaschelli got up to in Tuscany when the cameras were off. But before we get to our guest, I do have some exciting news to share. Food Network Obsessed has been nominated for a Webby Award. Our team is incredibly excited, but we do need your help to win, so please click into the episode description, and you will see a link to vote. Alright, back to our guest. He is a chef, writer, television personality, and the host of Ciao House. It's Gabe Bertaccini. Gabe, welcome to the podcast. Or should I say Benvenuto?
Gabriele Bertaccini:
Oh My God. Do you, wait a second. You speak Italian now?
Jaymee Sire:
No, I don't. I looked up the pronunciation before this so I could impress you.
Gabriele Bertaccini:
This is now, this is shady. You said it too. It it's like, you know, you knew it. You knew, but Well, Bonjourno.
Jaymee Sire:
Well, I have to say I am so excited for the show. I have not been this pumped for a show in quite a while. Variety,
Gabriele Bertaccini:
I was like, oh my God, this is is my Eat, Pray, Love moment,
Jaymee Sire:
Fair.
Gabriele Bertaccini:
I was like, oh, dang. I'm like, Alex
Jaymee Sire:
Yeah. I mean, the setting for the show is a bucket list destination for most. Yeah. But as you mentioned, it's just home for you. So I know you, you like to go back home as you mentioned a lot, but how did it feel to go back home kind of in this, this work capacity and be able to share it with so many people?
Gabriele Bertaccini:
You know, I, I think the, the responsibility for every chef, it's really to go beyond just the cooking and really understand the connection between food and the culture. And there is no better cuisine and better culture really, to understand that fully than Italian culture. So for me, going back and sharing that with the 10 chefs, and also with Alex, or with everybody in production, really, it was much more than just teaching them how to make pasta or, you know, the importance of, you know, raising healthy, you know, cows in Tuscany or whatever. It, it was much more than that. It was almost like, let me, let me explain to you that I'm not the odd one. We are all like this
Jaymee Sire:
What, what are some of your favorite, especially like food memories from childhood growing up in Tuscany?
Gabriele Bertaccini:
Oh my God. How much time, how long is this podcast for now? You know, Alex, Alex office always tells me, oh my God, here you go. Now he's gonna tell you about his great-great-grandmother and how she's connected to, you know, it's some of my favorite food memories. You know, I think I was very lucky to grow up in a region that it's really kind of the food belly of, of Italy where all these, you know, farmers and food makers, Kuno, serves kind of like come together in one very unique and small region of Italy, Tuscany, Toscana. There is a connection with the land and the connection I experienced at a very young age with my grandmother where I was eight or nine. And you know, the first memories, it's really her bringing me to what we call the art, which is a vegetable garden, right? Outside of our farmhouse where we had goats and rabbits and chickens and cows. And, you know, she would bring me around and kind of like, you know, in a very natural way, she would just basically connect me with, you know, the different seasons and the times and, you know, the weather and make me understand how important it is that connection that we have with, with our city and with our culture. So some of those best memories, really with my grandmother going through the, or picking up the tomatoes, the, you know, the zuka, the zucchini flowers, and just come back and spend an hour, two, three in the kitchen with her. Mm. And just sometimes watching her, you know, or helping her and the smells. I think as a cook, the smells always bring me back to that there are specific smells.
Jaymee Sire:
Yeah.
Gabriele Bertaccini:
You know, of, you know, the onions cooking down or the carrots or, you know, the, the sugo, the, the sauce. Kind of like simmering. They take me back still at 37, takes me exactly back to 9 year old moments. So 10 year old moments. It's quite magical.
Jaymee Sire:
What was the first thing that you learned to cook?
Gabriele Bertaccini:
Well, it's, it would be Pappa al Pomodoro, which I do, do you know Pappa al Pomodoro?
Jaymee Sire:
I mean, I know, I know Pomodoro, but yeah.
Gabriele Bertaccini:
It's a bread soup. I mean, in, in, in, in Italy, in Tuscany especially, uh, bread is seen as secret. Like you never throw a loaf of bread away. So what happens when the bread is still, you save it. We used to have like this giant bag in the closet and, you know, in the, the pantry. And she would, you know, throw the still bread in there. Usually once a week, sometimes once be two weeks, she would go in and pick up the still bread. And we have a bunch of dishes, especially in, in Florence that are made with still bread. But papa, it's so simple. It's just really a bread soup with broth and tomatoes. Often tomatoes that are too ripe to be enjoyed as they are. And so you either make a sauce or you make a soup, and then you let it simmer and, you know, you add some basil and parmigiano reggiano really like four or five ingredients, but it's complex and the flavors are complex and the ritualistic part of, of cooking Papaa al Pomodoro, it's what makes it very special. So that's probably one of the first things, you know. And we used to have this beautiful Camino, which actually in Ciao House, you see it, there is this fantastic kitchen, which of course has a range and a stove, but then there is a open, you know, fireplace. Right. Which is really where my grandmother used to cook. And when I walked into the kitchen for the first time at Ciao House, I got goosebumps. And it was just like going back to my childhood then, you know, seeing my grandmother sitting next to the, you know, to the Camino and cooking in these big copper pots where of course you would make Pappa al Pomodoro. So that was, that was a big, yeah. That would, that would be my, my memory.
Jaymee Sire:
How much did that upbringing really influence your culinary style, as you kind of grew and developed as a chef? A and how much did you deviate from it?
Gabriele Bertaccini:
You know, I have the luxury. I'm very fortunate. I live in California, and I think as far as the state goes, California is the closest, you know, region of the United States in terms of food, farming that I can think of. Yeah. When I think of Italy, you know, and so cooking, you know, what we call like California cuisine, which is very farm to table, reminds me a lot of Italian cooking. You know, you just slap an avocado on it and then you're good.
Jaymee Sire:
Gabriele Bertaccini:
Oh you know, you know. You know very well. That's true. No, but I, I think with me, I will always carry these essence of Mediterranean flavors, because, you know, we forget to think that Italy, it's really 95% touched by water. And then around the Mediterranean, we have influence of, you know, Spanish cuisine, Moroccan cuisine, Greek cuisine. So we have a lot of these flavors, you know, as, as go down, as you actually travel down and you go down to Sicily, you see a lot of dishes, you see cous, you see, you know, you see a lot of things that instead come from North Africa. So the influence of Italian cuisine is much more than just, you know, meatballs and spaghetti. It's really like the meean flavors that come, you know, around the peninsula of, of the Italian culture and Italy as a country. So there, I will always stick with me. I absolutely love the movement that we have been having here in the States for the last really 10 years of going back to the basic, you see a lot of young people kind of moving out of the cities and going and creating their own regenerative farms. And, you know, I have a friend there just opened, just started actually, uh, bison Ranch in Montana, and oh my gosh, you know, just like it, you know, it's just, it's stunning to me. You know, they make their own whiskey or they make their own cheese. I feel like there is a movement of American artisanal that is extremely inspired by the Italian artisan movement, which has been there for centuries. And I can only imagine, you know, a hundred years from now, 150 years from now, 200 years from now, what American cuisine would be like. And I think it would be much more like Italian cuisine where there is a connection, a personal connection to the land.
Jaymee Sire:
Yeah. No, I love that. I mean, when I was living in California, even though I, I actually grew up on a ranch, a cattle ranch in Montana.
Gabriele Bertaccini:
Oh my God. Know you. What is the, what, what is this Yellowstone? I know, right? What is
Jaymee Sire:
Yeah. No, I, I love that experience I had, but also, you know, living in California and getting all the fresh produce and Yeah. Definitely reminded me of my time in Italy as well. And we're so excited to see all of those things that you just mentioned on display with this show, because it really does focus on the authentic Italian principles for the Yeah. The various challenges. Yeah. How much does it capture the essence of the region and all these things that you've been talking about?
Gabriele Bertaccini:
Yeah. You know, when we decided to also with Alex, like where to do that in Tuscany in the region, we had to take in consideration that, again, there is no such a thing as, you know, Italian dishes. You know, there are a thousand different ways of making, you know, a classic. So, you know, Alex and I kind of really had to think about where to where to bring these 10 chefs, what what space, what place. Mugello, which is about 35, 40 minutes from, from the city of Florence was we decided it was going to be, it. It's really the center. And it's surrounded by the three major industries, actually four, I would say, in Tuscany, which is, you know, you get the dairy cheese area of the picori know, you know, and all the amazing cheeses of Tuscany. Then you get the meat, you know, the cuddle with the cows called kina, which are these giant white cows that they raise only in this specific area of, of Italy.
Then you have, you know, the, of course wine. So you think about San JoVE, then you have the olive oil production. So it's really like epicenter of Italian, you know, food culture. And it was very magical, not only for us, but to see these 10 chefs flying from the states and be immersed like immediately, you know, into the culture of food. And, you know, it was a, it was a culture of shock for them as well, which made it for really a really good show. I have to be honest. It was, there is a lot of, you know, to play there.
Jaymee Sire:
Yeah. Yeah. And, and as I understand it, you know, each challenge is accompanied by a local traditional experience, some of what you're talking about. What was it like to get involved with the local community and, and what was the reaction like around town?
Gabriele Bertaccini:
Yeah. You know, it, it doesn't happen often that Food Network
Jaymee Sire:
What's the balance like? I mean, what do you look for when you're watching and kind of mentoring these chefs in terms of kind of taking and interpreting these traditional techniques, but also kind of incorporating it into their own style and p o v?
Gabriele Bertaccini:
Mm-hmm, you know,
Jaymee Sire:
Gabriele Bertaccini:
And we kind, and we kind of like, you know, we, we go back and forth through the show very naturally, but I have an approach to food that it's very sentimental, as you can see, just talking to me. I mean, I bring out, you know, stories of my mom or like, you know, leaving there. So for me, really, food is about emotions. And so when I'm tasting a dish, when a chef presents something for me, it's, are you paying respect to the region of the dish? But am I tasting yourself in it? Am I, is there, is there the, something that reminds me, oh, you know what, this is Gabe's dish, or this is Alex's dishes. I can eat a thousand dishes. And I'll tell you a spot, Alex's just with my eyes closed, I know exactly how her cooking is, and she's able to kind of take it and elevate it and pay respect to the region of it, but in her own way. So for me, that's what I'm looking for. Alex is French trained. You know, and, and although she's actually, she's Italian, she's like, you know what? The beans are burnt. Okay, so they're burnt. And I'm like, no, but you know, you were thinking about your mother, and I kind kinda see that
Jaymee Sire:
Speaking of Alex, what was it like working with the I C A G herself?
Gabriele Bertaccini:
Jaymee Sire:
To me,
Gabriele Bertaccini:
Jaymee Sire:
Yeah. You mentioned the, you know, the good cop, bad cop kind of dynamic. So what perspectives did you kind of each bring to the, the judging table, do you think?
Gabriele Bertaccini:
Well, you know, just like I said, for me, judging these dishes, it's, you know, I have to, sometimes I actually take, had to take a step back from the personal connection I have with the dish, right? There were certain times that I was served dishes and food by the chefs that I've been eating since I was, you know, two year old or so, I, I have a personal connection with that, but that wouldn't be fair judging. You know what I mean? Like, it's almost like if I ask you, Hey, do you like my apple pie? You're probably gonna be like, well, my mom's apple pie. It's probably the best apple pie I've ever gonna, you know, I'm ever gonna taste. Because for you, that has meaning, you know? It, it's connected to your heart, to your soul. So for me, judging Adi based on, well, my grandmother made it better, it's like a whole different, you know, dynamic. You know, Alex is dead. She is very technical, and she's French trained. I mean, you know, I'm Italian train completely different. So, so for her, it was very much about, okay, you had these ingredients, but did you cook them correctly? You know, and yes, the flavors go well together, but you know, the steak is overcooked, the duck is overcooked, I can’t serve this. You know, and overall, this is not a good dish. I, you know, I was more like, okay, I can see
Jaymee Sire:
Yeah. Which I think we're all looking forward to as well. And I, you know, you mentioned this, this beautiful historic villa Yeah. And these contestants living there together. And that's definitely a, a twist for Food Network, I think. How does that change the dynamics of the show and the competition for these chefs?
Gabriele Bertaccini:
Well, you know, the chefs compete in familia, so we divided them into different groups within the same familiar. I mean, I don't know if you ever had a family meeting you probably had when you were a kid, but I did. It was a big family. We were, you know, six and they're completely dysfunctional. Like, they start with, you know, good intention
Jaymee Sire:
Wait, no. So you, you, you talk about how they're divided into their, you know, these famils. Is it, is it the same, do they say in the same like familia the entire time? Is it change every episode? Like without obviously giving away spoilers, but, um,
Gabriele Bertaccini:
Yeah, yeah, yeah, yeah. So we divide the chefs in two Familiars. There are 10, 10 chefs. So there are five and five. And then Alex and I really decide which team or which Fami won. Within that, they are assigned a couple, which is, you know, the family head, right? And that person is going to pick up the next team. So that person decides who is gonna be part of the familia. So that two is very strategic. It's like, you know, it's not up to us deciding which Fami, you know, or how the com, how it's composed. It's really up to the capital. But, you know, we get to choose which Fami did the best, which one is the loser, which one is the winner. And then within the winner, we decide, okay, well I think, you know, Jaymee did the best and Jaymee’s gonna be the head of the family.
Mm. And Jaymee gets to decide now who is gonna be in her team next. Ah, and that is a very, very, you know, strategic decision. Right. Also, there is another element to it. We decided to, uh, divide the cookouts one for lunch service and one for dinner service. So, would you like dinner service so that you can see what the lunch service looks like, and then adjust? Or would you like to have the lunch service because, you know, maybe you like to go first and you don't, you know, you don't want to worry about that. So there is a lot of little things littles, that really make this show, make Ciao House very unique to Food Network and extremely addicting, to be honest,
Jaymee Sire:
H how attached did you and Alex get to some of these contestants? Like, do you have, I mean, you can't say who your favorites are, but like, do you have secretly some, some favorites or people that you're kind of rooting for privately? I,
Gabriele Bertaccini:
Of course. I mean, it's, we know we had to take a step back and, and judge clearly this competition very fairly. But I think, I think we were attached to really all of them, because I think, at least for me, in every chef, you see that hunger of wanting to win and, and the vulnerability in showcasing who they are through food. And I'm telling you, it's extremely, it's a very vulnerable process. You know, chefs are artists and just like a painter decide to paint something and put it on the wall for everybody to criticize, you know, making a dish on national television and then, you know, in a, in a competition, and then let Alex and I judge it, and then every viewer will have their own, you know, it's a very, it's a very vulnerable process. And that to me is what made me, you know, get attached to them. I, I saw myself in them. You know, especially when I was younger, and this hunger of saying, this is who I am on a plate. Let me show it to you. And, you know, when the feedback was good, you know, you get, you get very excited. But when it's, when it's not good, that's really where the test comes in or comes in. You're like, okay, are you, are you gonna rise to the occasion? Or are you letting this like, you know, kind of crumble you down?
Jaymee Sire:
How emotional does it get? Especially as you get further into the competition with, you know,
Gabriele Bertaccini:
Oh, we go cry. We got tears,
Jaymee Sire:
Oh,
Gabriele Bertaccini:
We even got love affair. And I'm not talking about the love affair between Alex and I,
Jaymee Sire:
Sabotages. So there's.
Gabriele Bertaccini:
Oh my God, you have no idea. Jaymee
Jaymee Sire:
Coming up next, Gabe gives us the behind the scenes scoop on Food Network's, new competition show, Ciao House, and how the contestants living together sets it apart and leads to lots of drama. What about some behind the scenes stuff? Can you share? What, what did you and Alex get up to when, when the
cameras weren't rolling?
Gabriele Bertaccini:
It was really immersive also for us. You know, when you are cooking and leaving the show, you know, really 13 hours a day, you know, you go home, you eat something, and then you know you're ready to do all over again. You know, there is, there is a very fun moment. Actually, I remember I wanted to get in the good graces of Alex. So it was July 4th, which is, you know, during the time we were shooting, and Alex was very sad that she missed July 4th in America for her was like a big, you know a big holidays. And so she was a little, you know, set. And she told me that a couple of days before July 4th. So I went to a producer and I said, okay, well listen, she's gonna be very set. So let's bring in a truck and let's have them making hot dogs, you know, and donuts, like, very America, you know, why not? So July 4th comes, and we are in the same car. We're being driven on set. And I'm so excited. I'm like a little kid, you know, Christmas, like, I can't wait for her to see, to see the hotdog truck. And so she goes in and I'm like, look, Alex, look to your left. And she's like, what's that? I was like, I brought you a hot dog cart. She's like, oh my God, you didn't. So she goes in, has this, it was the worst fucking holiday
Jaymee Sire:
Do they sell hotdog bones in?
Gabriele Bertaccini:
No, I don't know. Probably not. I mean, we have, you know, we should stick to fucking cheese and olive oil
Jaymee Sire:
Yeah. You should've done like sausage and peppers or something like that, that.
Gabriele Bertaccini:
Oh my God, it was the worst, Jaymee. So that's what we got up to. Im, I was trying to make her happy, and I didn't.
Jaymee Sire:
Ah, well, I, I feel like it's the thought that counts. Right.
Gabriele Bertaccini:
I know, I know, I know. It's, it's very true. She was actually, she was actually very, very, very grateful, let's say.
Jaymee Sire:
Yeah. I mean, it sounds like, obviously these chefs are, are learning a lot, you know, as they go about, about the cuisine and the history. What did you guys, what did you learn? Did you learn anything new?
Gabriele Bertaccini:
I mean, of course I did, especially for me, like, I mean, cooking is never something that, it's like going to yoga. It's not that, you know, you, you go to yoga for a, for a year, and then you're like, okay, I never have to go to yoga again. I know yoga
Jaymee Sire:
Do you think that viewers at home will also be able to kind of pick up some, some tips and tricks as well?
Gabriele Bertaccini:
Absolutely. Yes. And that's the beauty of the show is that we, you know, we have, we have of course the element of like, them living together, a little drama there, which is always good. And, and it's human, you know, it's human-like, then you have the competition aspect, right? So they're coming down there cooking in this kitchen, you know, it was July, it was 120 degrees with a heat wave there. And, you know, so there is the stress of like, it's hot and we are working in a kitchen that we don't know. But then you have a very aspirational side of the show, which is when we take these chefs, like we say to these field trips, right? And, and, and the viewers will go to these field, you know, on these field trips with them. And, and I think the aspirational part, the special component of just seeing, I mean, these shots are beautiful.
It was filmed beautifully when I saw it. I was like, this is just literally, this is my ere, you know, love moment. I'm like, where is Julia Roberts? I'm like, I need, I need to, I need to be with her. This was, this was like stunning. And I cannot, I really cannot wait for the viewers. I'm so damn excited. Yeah. I think, I think this is such a, an amazing and unique show for Food Network. And I hope it will just kind of start a whole new amazing trend for, of course, the Food Network, but also for shows in general cooking shows. This is really like mentorship, a little bit of competition. And then of course, it's all about the food. So it's, it's really, really beautiful to be a part of.
Jaymee Sire:
Yeah. And then of course, the, the last chef standing who has we know now is Oh yeah. Is somewhat of a surprise. But what they win is very much a life-changing grand prize. It's an immersive culinary education across Italy training with renowned Italian master chefs. What advice do you have for the winner before they embark on this very much life-changing journey?
Gabriele Bertaccini:
For me, it's about being humble, wanting to learn, you know, and, and, and just kind of leave your ideas and preconceptions back home and at home, and just come into this trip and join this trip fully, like open and willing to learn things and ways that you might not be familiar with, you know, and, and, and be willing to understand the culture of it. Because again, you know, we're not, this is not about, you know, making a sauce and, and how to make it, or, you know, and, and that's just the recipe and that's what you have to do. This is, this is more, there is more to it. There is a element of, of culture and connection and stories that it's extremely important for whoever embarks into this amazing prize to really, to really accept and, and embrace. Yeah.
Jaymee Sire:
Ah, well, we are so excited to see it all unfold on our television screens. Anything before we let you go? Anything like that? People would be shocked to find out about the filming of this show, or We pretty much covered it.
Gabriele Bertaccini:
No, we covered everything. It was 120 degrees Jaymee. It was miserable. It was the heat wave in summer in Europe. And I was like, did we just pick the three worst weeks
Jaymee Sire:
So prop magic activity. Props to the hair and makeup in the wardrobe. Oh my God, department.
Gabriele Bertaccini:
It'd be amazing. It'd be amazing.
Jaymee Sire:
All right, we're gonna finish off with a little rapid fire round, and then we have one final question for you here on Food Network obsessed favorite pasta shape.
Gabriele Bertaccini:
Uh, pappardelle.
Jaymee Sire:
Okay. Signature.
Gabriele Bertaccini:
Wait, you say that Okay. That, no, that was a loaded. Okay. No, no, no, no. Ok. No, no,
Jaymee Sire:
I know it.
Gabriele Bertaccini:
You know. Okay.
Jaymee Sire:
No, actually that's my favorite. I mean, that's like my go-to as well. I should, I mean, I should have been more excited about it. I'm so sorry. I should have, yeah. Let's, let's, you know what, you know what, let's just start over. What's your fa what's your favorite pasta shape?
Gabriele Bertaccini:
Penne. No, I'm kidding.
Jaymee Sire:
Pappardelle. No, I love pappardelle. I love doing a meaty ragu. And I think that it goes great with that. Uh, all right. Signature dinner party dish.
Gabriele Bertaccini:
Oh my God. It would be, it would be a chateaubriand which is a filet mignon, right? Cooked. And, but, but I do it with herbs and butter and I love to just slice it and just serve it, even a room temp. It's just delicious. It's what, in Italy, we call it roast beef, but you know, in, in French it sounds more elegant.
Jaymee Sire:
It does. It sounds like
Gabriele Bertaccini:
Pistachio. Which, by the way, it's pistachio not pistachio.
Jaymee Sire:
Oh, really?
Gabriele Bertaccini:
Say this. Okay. It's like, it's like bruschetta bruschetta. Let's just go with that.
Jaymee Sire:
So wait, which one is it? Bruschetta or Bruschetta?
Gabriele Bertaccini:
Oh, no, Bruschetta. It's same with pistachio. Same thing.
Jaymee Sire:
Pistachio.
Gabriele Bertaccini:
Delicious.
Jaymee Sire:
I I said it wrong again.
Gabriele Bertaccini:
Uh, ‘Nduja sausage. Ooh. Oh, yeah, yeah. Which is this beautiful spicy pork and prosciutto sausage from the, so pizza.
Jaymee Sire:
Oh, you can spread it, right?
Gabriele Bertaccini:
Yeah. Oh, you can, you can use it on anything. It's, it's basically my anchovy, you know, it's like I use it on anything. It add this umami flavor. You can use it on pizza, you can use on pasta in your sauce, you can use in anything. And it adds such a beautiful umami flavor. Fantastic. Yes.
Jaymee Sire:
I love it on pizza, for sure. Yeah. Favorite thing to do with your dogs.
Gabriele Bertaccini:
Oh, oh, 300%. Go skiing with them. And you might be, you know, yeah. I go ski with it. Isn't it crazy?
Jaymee Sire:
With you, they go skiing.
Gabriele Bertaccini:
Yeah. I actually, this is so funny. I, I bought
Jaymee Sire:
Down double.
Gabriele Bertaccini:
Yeah, no, you're not going down a double black, you know, in, in Jackson Hall. But, you know, it's a, it's beautiful. I love to see my dogs in this now. I live through them. I have three beautiful Aussies. They're so important to me. Alex keeps telling me, Gabe, you need to cook. Stop posting your dogs on Instagram,
Jaymee Sire:
All right. Must have travel item.
Gabriele Bertaccini:
Must have. Oh, oh, you know what? An iPhone charger. My, my phone is always at 10% constantly. Am I the only one? Jaymee? I never.
Jaymee Sire:
You gotta get a new phone. The new phones have longer battery.
Gabriele Bertaccini:
Okay. Well, thank you.
Jaymee Sire:
Alright,
Gabriele Bertaccini:
Okay. Alright. Well, I would recap in the morning, and I am, I love eggs. I'm like, so I would do a beautiful French, for me, it would be a French scramble. Instead of bacon. I would love a little panache, crispy panache on the sides, you know, some roasted tomatoes and a beautiful piece of sourdough like that to me is just amazing. Now, that's a great breakfast. Halfway through the day, in the morning, like around 11 or 12, which for me it’s the middle of the day. By the way,
Jaymee Sire:
Gabriele Bertaccini:
Exactly what I'm talking about. It's so delicious. I absolutely love that. Lunchtime, if I was, see, the best lunch I've ever had was with a baguette, a bunch of cheese, and an amazing natural wine. Mm. A ur in Paris, you know, outside the church. And just like overlooking the entire city that speaks volume of, you know, the, the simplicity of food. I mean, you really don't eat much. And it was also, of course, the location and the place. And, you know, everything else. But that would be my favorite, you know, and, and if I'm in New York, Central Park would be amazing as well. But I love a little picnic moment at lunchtime. And then dinner. Oh, dinner, dinner. This is difficult. I, I had this the other night, so I'm gonna say this, but I absolutely, so it would be, it would definitely be steak. But my second favorite, it would be Fried Rabbit. I went to Via Carota, which is an amazing restaurant here. And um.
Jaymee Sire:
Same owners as, uh, Buvette.
Gabriele Bertaccini:
Well, yeah.
Jaymee Sire:
You know,
Gabriele Bertaccini:
I know, I know. They, they, they still half of my stipend every month.
Jaymee Sire:
Okay. And are you having dessert?
Gabriele Bertaccini:
Uh, I'll have dessert when I go home with a little piece of bread and some Nutella.
Jaymee Sire:
Okay.
Gabriele Bertaccini:
That would be my dessert right before going to bed.
Jaymee Sire:
That’s perfect. That's perfect. Sounds like a, a perfect, very Gabe food day.
Gabriele Bertaccini:
Yeah, it definitely, definitely will be a you got, you got me hangry Jaymee.
Jaymee Sire:
I know
Gabriele Bertaccini:
Oh you’re so sweet. Thank you, Jaymee. Thank you so much for having me on your podcast. And, and I hope the viewers will really enjoy Ciao House. It was a, it was Teter, like it was so beautiful to film. And we're very much looking forward to sharing this with all of you.
Jaymee Sire:
Uh, just two more sleeps until the premiere of Ciao House. It's coming up this Sunday, April 16th at 9:00 PM and also streaming on Discovery Plus, make sure to follow us wherever you listen to podcasts so you don't miss a thing. And if you enjoy today's episode, please rate and review. We love it when you do that. That's all for now. We'll catch you foodies next Friday.