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[Music]
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Hi, I'm Stephanie. I'm Seth. And this is the Forever Young Show. The most powerful force in this
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world is a woman who knows who she is, why she is here, and what she wants to accomplish.
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And that's where self-care comes in. As a woman, it is my opportunity and my responsibility to take care of me.
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Self-care for your mind, self-care for your body, self-care for your money. Our mission is
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to serve women as they fulfill their irreplaceable roles in families, society, business, the fabric of
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humanity. So, let's get this show on the road.
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So, you have you have a castle. Yes. Right there. And you got a church right there.
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So, and the back. And you got the kitchen right here. Wow. That's pretty much everything you need. Thank you too for stay here in my
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kingdom. Okay. Uh today uh we'll prepare uh fresh
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pasta. Okay, we'll prepare uh two kinds of pasta. Talate and the typical Italian
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pasta. Okay. And the spaghetti alakitara.
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Guitar spaghetti. Guitar spaghetti. Guitar spaghetti. But not Yes. But not
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for the uh the guitar, the instruments. Okay. that you can play, but for a tool
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that we'll use for our spaghetti. This is the tool and it's as a guitar.
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Nice. Okay. So, we can prepare spaghetti here. Okay.
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Uh they are square spaghetti, not circle. Okay. Okay. But square
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spaghetti. Uh we'll serve the italate with a pesto
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made of basil, almond, uh zest of lemon, and parmesan cheese.
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Okay. Uh a a summer sauce. Okay. And then we'll serve spaghetti laitara
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with a cherry tomatoes sauce. Okay. And the rocket salad. Do you like rocket?
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Rocket. We love We love rocket. Okay, mom. Okay, that's okay. Rocket's the little green leaf.
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Okay. Basil, uh, cherry tomatoes and, uh, rocket salad are from my
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parents vegetables garden. So, wonderful.
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For me, it's important. Yes, this thing. Uh then finally we'll
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prepare uh a dessert. Okay. The semifredo.
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Okay. It's a very simple dessert with simple few and simple ingredients but
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the result is uh wonderful. Okay. It's amazing. Okay. When some of our friends
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uh invite us for dinner, they ask me the semifredoto.
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Please, Elena, can you prepare the semifarto?
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Okay. So, we can put our flower
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with our ends in one in the center. Okay.
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Okay. It's important to have a mountain on the side.
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The rule for the fresh pasta. Now we'll prepare the pasta dough. Okay. And the
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rule is uh 100 grams. I don't know if you use grams. We can we can use this.
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Okay. Uh grams and uh uh one egg. This
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is the the rule for the ratio a one big portion.
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Okay. Italian portion. Okay. Of of pasta. And I don't know if
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you have but in Italy we have uh special eggs uh with a very red yolk
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for pasta. Okay. So this is uh the the eggs that we use for uh for pasta for
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the color, okay, for the pasta and also because the red yolk is um more fat
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than the other. Okay. We So we we have a little farm. Mhm. So we have we raise our own chickens.
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These girls collect eggs every day and they look a lot like this. Okay. So, we can put our X in the
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center. Okay. What's that? Yeah. Do you want to go over there and
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do it? You're welcome to do that.
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You can have a problem with it. You can just sit out and watch.
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And you have to do this. This is correct. Not
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so. But this is all right. Okay. We don't need lumps in this
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mixture. No lumps. No lumps. So we're basically adding flour slowly
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to this. Is that correct? Yes. Very slowly. Little by little. Okay. until we have a smooth cream. Then
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we can add the rest the other flour little by little and slowly.
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[Music] Can I try that? Yes, of course. So,
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oh, it's kind it's kind of getting creamy here. I know. Yes.
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We add flour. [Music]
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slowly.
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So, how long should this process usually take when the mixture is ready?
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We're not in America, honey. We're in Italy. How long does it take you usually?
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Usually five minutes. Five minutes. Mhm. Nice. That's our goal. This is that's kind of
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our standard right now. We can add now what?
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That looks so fun. Yeah, I can. I can't wait to do that.
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So, fold it in. So, when you were learning to make
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pasta, did you uh did you make mistakes? Sorry.
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Did you ever make mistakes? Did your pasta ever like it was always perfect?
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Yes. Now? Yes. Who taught you how to make
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when I started? But now So when you started it was hard. Yes. Okay.
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I have a feeling we're going to have like a pasta making day every week.
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Absolutely. The pasta date. Yeah. We love good pasta. But but the
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American pasta is different than Italian pasta. Italian pasta is much better.
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Well, they use they use um chemicals for the wheat.
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They spray chemicals. Is it okay? Like uh poison. Oh, in America when the when the wheat
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grows. Ah, okay. Then they spray that from the bugs and they don't do that here
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in Europe. No. Right. And so it's
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so because of that there's a concern about the health
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of our grains.
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Yeah. It makes a lot of people sick. They can't eat the flour because it
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makes their stomachs hurt. They can't eat breads. Like we come to Europe, we can eat all
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the bread and the pasta and feels great. Okay. But it's different in the United States. Oh, okay.
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So to be able to make your own pasta like this
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when the board this board is clean, we have we had a good work.
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Okay. So if the dough if the if the board is clean yes the board is clean.
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We had the good work. So who taught you how to make pasta? Mhm.
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Who taught you? Where did you learn? Who was your pasta teacher?
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My mom. My
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my grandmother. Where did she learn? Yes. From her mom. Yes.
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As I like to say, from generation to generation. Yes.
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Really is a labor of love. Okay. So, you you we use our arms. But if you
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stay in this position. Okay. Okay. Okay. You can use also
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the weight of your body. Yes. Okay. And so it's not so hard. Okay.
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The palms of your hands. When I do um a dough with one kilo of
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flour. Okay. And 10 eggs. It's a hard work. Very hard work.
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That's going to the gym. I don't need gym. Yeah.
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You can feel the dough like coming into into form like Mhm.
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It's really interesting. All of you cooks would know that or you
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bakers. I don't Can you see the difference?
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Be h when we started the dough was raw.
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Now is smooth. Yes. Smooth. You feel that?
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little bit down. Okay, it needs to rest for at least uh
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30 minutes. So during this time we'll prepare the semifredoto. So while we
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wait okay so we are ready for the semifredoto
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sauce. That is the little dessert. I'll do some. So, we had some semi fredo
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at a wonderful little restaurant. Start clean on our drive uh from Croatia
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a couple of days ago. So, we we're staying we're staying here for about five or six days.
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Okay. Uh on Monteola Monta
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[Music] we wake up every morning and look at the land. Yes. It's amazing.
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We love Monteola. Okay. Yes. Yes. A lot. We had some cichto.
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Okay. Um close to that. Mhm. But uh it was pistachio.
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Ah with pistachio and chocolate sauce. Okay. So we're excited to learn
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how to make this is very very simple few and simple ingredients. Okay.
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So we have to add oil. and sugar. Sugar. Is that brown sugar?
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Yes, brown sugar. I prefer Mhm.
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[Music]
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Beautiful. Look at that. Creamy. Okay.
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So, we can add amorete biscuit. Biscuit.
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Cookies. Yeah. Yes. Are those the ones that were at our place?
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We need the They might be 100 g. [Music] Okay. Can you see the scale?
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Okay.
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the numbers on this. We can we crumble with our hands.
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Can you crush it? Okay. Okay. Go ahead. Just do one. Just one.
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Do one or two as you prefer. Crush it really good. Show us how strong
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you are. There you go. Wow. Those are easy.
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Pay attention.
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Now, okay.
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All right. Thank you. You're welcome.
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Oh, is it going to be So, I'm looking at this thinking, do we have to wait for it? Like I would be so
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tempted right now to eat it just to be dipping my spoon and eating all of this.
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I could see you doing that. Here I'm going to scrape the outside
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really fast. Okay. Little by little. Oh, okay.
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Okay. Hang on, sweetie. Let her show us. You have to do this movement from bottom
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to top. Okay. Slowly.
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Because the cream is so soft. So we have to do this very slowly. Okay.
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Or else it will lose the air. Okay. We'll squish it and lose to top.
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Okay. Daddy.
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Okay. We finished the um semifredo. Okay. So that's the semifredo. Yes. The
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It'll go into the freezer. Yes. For 8 hours. Okay. If you want, you
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can uh put uh this in uh single portions. Okay. Maybe or
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Oh, okay. Okay. So, at the end you finally you have a semifredo,
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a single portion or in a a big dish. Yes. A big pan. And then with the spoon
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uh a tablespoon you have the the portions. Mhm. Great.
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Okay. Now we put in a big dish. So because we have the small portions
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for our lunch. So Elena, do they still make these
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pasta machines like they did in the in the old days?
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Like like ah okay. You can buy those at the store today. Yeah. Are they the are they good?
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Like the good quality? Yes. Okay. Not from China. No. Yeah. Are they Italian made?
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Imperia. Imperia. This is the name. Okay.
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Before we leave today, we need you to tell us where we can go. Ah, okay.
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To get one. Okay. So we can take it home. There is a shop here. Perfect. Ino.
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Ino. Oh, wonderful. Perfect. Perfect. Perfect. You're We're We're being converted. We're being converted. This
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is called Pasta Baptism. Oh my goodness.
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Some soft.
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Yeah. It's so fluffy, too. Yeah. Do you see how it bounced back?
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Yeah. Yeah. What in the world? These more or less uh 30 minutes are
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very important. Okay. Okay. Because uh with uh this movement
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we stress we stress a lot uh our dough. So Okay.
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Uh it needs to rest to rest. Okay. Wait, are we going to be here with the
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hospital? So
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this is created with 200
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uh grams of flour and two eggs. So are two big portions. Okay. So now we have
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two of these two big portions. Okay. of our pasta
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and we divide in four parts more or less the same for our sheets.
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Okay. Okay. We need to create with the hand or
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with the rolling pin. That's the rolling pin.
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A rectangle more or less. Okay. So, is that what the pasta is going to
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look like? No, there's much. That's how it fits through the machine. Oh, yeah. And then the machine will cut
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it. Yes. I think you roll it first in the largest hole. Okay.
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At first, I'm going to flatten it.
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Does it cut it or does it flatten? Not this one. Just this one flattens it out. Makes a little
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backward. Twice. Twice. Okay.
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Twice. Now I show you. Then we do. Okay. Twice.
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Then we change the all on the third.
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Okay. And again.
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Does that make it thinner out? Okay. When you change that, does that make it
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thinner? So, squish it more. Yes. Yes.
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And look how long it's getting. Yeah. I can't wait to try it.
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Yes. I'm excited. It's very floppy. Okay. Look how beautiful.
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Hi mom.
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So here we we are making taglate or is this spaghetti the Okay. Here.
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Okay. On this on the fourth third or fourth is ready for the spaghetti
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because they are more okay then the talate are thinner. Okay.
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Okay. So this is ready for spaghetti laara and for talate.
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Sure. She'll let us know when we can help. Okay.
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I know. Focus on the first play after then you can do
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two times. I have a feeling we're going to be doing this at home.
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Like I said, pasta day. And Isaac's going to love it until he
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goes out on his mission. He's going to miss it.
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For all of those of you at home eating American Beauty.
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This is Okay. So, do we we have to get the the eggs
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that are here? No, we'll use our chicken eggs. But we do need to get Italian flour.
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Oh, look how thin. [Music] Oh, yes.
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Whoa. Bigger.
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Yes. So, can you see how you can see the the print of Yeah. underneath
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enough for spaghetti and half for we can
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prepare. Okay. Then uh while we wait because we need to um the sheets are
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ready when this part is dry.
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Okay. And not fresh. Okay. Okay. To do tayatell and spaghetti we
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need that this part is h is dry. Okay.
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Wonderful. We can start. Okay. Begin. Would you like to start? So you teach classes. How often do you
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teach classes? Uh two two times a week more or less.
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Oh okay. So do I. So do I do it again? Mhm. Watch me do.
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Okay. I'm I want to do one. Okay. I'll let you do one and I'll do
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Oh, thank you. So, where should we go with this? Perfect. Just on top.
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Yes. Yes. Just right on top. Mhm. Okay. Here. So,
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now we cook. Yay.
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It's time to get saucy. I do like a good
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Do you like garlic? Yes. Chili pepper. A little bit. A little bit. A little bit.
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But if you In Italy, we use a lot of uh extra
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virgin olive oil. Yes. Okay. We we have consumed a lot being
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here. We love it. Interesting. And it it tastes so good,
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you know, versus buying stuff in the US and then eating it here and it's like,
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yeah, this is the good stuff.
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Okay. Cherry tomato sauce. Okay, so we need uh extra virgin olive oils, three
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tablespoon, but in Italy uh we use more.
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Okay. That's why Italians have good health.
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Garlic. M. Okay.
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And chili pepper. [Laughter]
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A little bit. It's going to do a lot.
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But then we remove. Smells delicious. So, Elena, I'm noticing you just put the
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whole clove of garlic in. You didn't mint. No, usually I use the
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Yeah, I don't know. Yes. Yes. Yes. And then I remove
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just Yes. Two, three minutes and then I remove. Okay.
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just for the flour, the the flavor of it. I I had a friend who lived in uh Katana
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Mhm. is that in Sicily Mhm. years years ago and he came back and he
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said Italian and I don't know if I remember this correctly, but he said never cook
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you don't that Italians don't cook garlic and onions together. No. Yes,
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it's correct. Separated. Separate. Yes.
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Okay.
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[Laughter] Salted water. We need
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So you put salt in your water. Mhm. Uh before you cook. Yes.
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Today before because I think that I don't remember.
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Okay. When Okay. But usually when water boil, I add salt.
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Oh, okay. Okay. Not before. Okay. But before you put the pasta in. Yes. Before you put the pasta.
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Wonderful. Okay. I don't know what this is for.
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And then So, did you pull all of this basil from your herb garden?
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Yes. I already waited. Okay.
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We put basil. Step back. Less
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50 g. Okay. 25 grams of almonds.
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Now, why did you choose almonds today? Uh today because is uh with the zest of
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lemon. This is an organic lemon. Uh it's um a fresh pesto. Okay.
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You can uh uh feel summer with this pesto.
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So, she's making the sauce. She isn't getting it from like those jars. Jars. Yeah.
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The typical Italian pesto is with basil, parmesan cheese, and pine nuts.
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Okay. This is the traditional. Yes. Yes. But in summer, I love a lot this pesto
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with the zest of lemon and almonds. I think I know what I could grow in my
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garden. Now, we just need a few ingredients from the store. We use all
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the lemon. Yes.
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Only the yellow, not the white. The white is bitter.
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Yes.
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50 g of parmesan. If you use 50 gram of
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basil, 50 g of parmesan, 100 g of basil, 100 g of parmesan.
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Okay. You can smell that lemon.
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Oh yeah, it smells like Yeah. We mix at home. We have the pesto. Uh
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you have to mix very quick. Oh okay. Okay. Very quickly.
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Okay. Because so in this way the pesto um is green and not brown.
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Oh okay. [Music]
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[Applause]
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Okay. Oh, yum. Whoa. Smell. You smell it.
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Oh, we need divine.
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Is that basil? Basil. Yes. Do you I wonder if she has a recipe in
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the book. Yes. She's going to give us the rest. We need olive oil.
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Oh, wow. See, the machine's measuring out how much grams she's adding.
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One grams. That's incredible. Should we get one of those here, too?
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That's German made, isn't it? Yes.
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in Italy is very famous. The name is Bimi and uh Bimi in Italian is a child.
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Ah Bimi like because yes when they
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uh the first uh Bimi in the 70s. Okay.
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Uh the the families uh use used uh the bimi
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for the uh papa uh I don't know uh for for babies
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to make their own baby. Yes. We check our sauce.
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Yummy. So, can you tell us the difference
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between We've seen this word in Italy a lot of times. Pomodoro. Pomodoro.
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What is that's Is that a tomato? Yes. As a type of tomato. Uh, no. Pomodoro are tomatoes.
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Okay. So, this could be cherry tomatoes, samartano,
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buomoro, blungo. We have a lot.
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Okay. So today you were making a cherry tomato sauce, but we could you also call this Could you call this pomodoro sauce?
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Pomodorini. Pomodorini pomodori. Because they're small tomatoes.
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[Laughter] Pomodorini or chilini?
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Chini. Chili. Chini. Chiliino is a small cherry.
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Okay. Chilina. Okay. Look how beautiful
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that fresh pesto is. Oh my goodness. We need to make pesto.
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We definitely will make pesto at home. Well, now we are learned how to make
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pesto. We have learned. Welcome to home school, girls.
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It's true. We use the pesto. We uh in Italy we use
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also for the brusqueta. You know brusqueta. Yeah. Bruseta bread. Toast bread with
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the pesto and tomato and fresh tomato. Oh, yum.
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Well, we know that we put we have been putting pesto on our bread. Huh? Yeah, we put pesto on bread. Eating it.
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Now we need to add a tomato on top. for pasta. Okay. For cream, we you need
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a little bit of uh salted water. Oh, okay. Okay. When we cook the pasta.
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Okay. We try. All right.
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Hey, Ruthie. Hannah, it's okay. Okay.
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[Music] Do you want to hand me the camera and we can get it on this side?
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Yes. Look at that beauty.
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Fresh pasta. Yeah.
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Wow. Oh, change America. I wish.
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Oh, and then they wrap it. Yeah. Okay. Beautiful.
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You see the lines coming through.
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Dang, these are going to be so small.
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When we go back home, we're going to say we wish we had more.
34:48
[Applause]
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So this is probably the more tradition the most traditional way of making uh Yes.
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So you cannot make spaghetti with the machines, right? The machine, the pasta machine.
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You cannot do it's too thin. No tulini.
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This with the pasta machine we have talate or talolini.
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Oh, talini. Is that bigger? No, the thinner. Oh, it's thinner.
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Yes. Oh, talini. Yeah.
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This is for talate. This is for talini.
35:38
Okay. And so where's spaghette square?
35:44
So we love pesto. Mhm. But honestly, you know, we just go to Costco.
35:51
Okay. Have you heard of Costco? Costco. Costco. It's a big store. Okay.
35:56
You know, in the United States. Okay. And we buy our pesto in a in a in a
36:02
plastic bottle. Oh, no. Yeah. Yeah.
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in a glass bottle. Exactly. It should be in glass. Right. Right. And it's not fresh and and it's
36:15
okay. It's it's good, but it's all we we've known. So, being here in Europe and, you know,
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in Spain, buying fresh pesto, but here today in in your kitchen here
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in Italy, making fresh and I take that I've made pesto before,
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right? In Alaska. Oh. with Alaska with parmesan.
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They basil in Alaska. We we we used carrot greens.
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Carrot greens, organic carrot greens from a fresh garden. Okay. With parmesan and olive oil.
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Oh. And of course, it didn't have the basil flavor. Yes. But uh it still was still very good.
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But we we we are forever changed people. We will never be able to like Costco. We
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will never buy Costco pesto. Oh, again we do in Italy a lot of kind of pesto
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because we can do pesto uh with basil but also with rocket salad.
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Uh it's a a good pesco. Oh, you you make pesto with rocket?
37:26
Yes. Rocket which in the United States salad instead basil we call rocket arugula.
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Arugula. Arugula. Arugula. Yes. And we do pesto also with dry tomatoes. You know, dried tomatoes.
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Oh, sundried tomatoes. Yes. Sundried tomatoes. Yes. That would be so good.
37:47
Spaghetti alakitara. Uh, cook in
37:53
3 4 minutes more or less. Tate in 2 minutes. Wow. One two minutes.
37:58
Wow.
38:20
So, is it common for you to mix the sauce with your pasta?
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Mhm. Yes. Always
38:32
we mix.
38:37
Can you stand
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a little bit of rocket
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from the garden? This is rocket. Yeah.
39:00
escape from the army.
39:06
See, I still
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Oh my goodness. It I feel like it's um
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I don't know, all my senses, you know, like you see it, you smell it, you taste
39:28
it. Such an experience.
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Okay, this is our summer. Italian summer.
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Like the Italian flag. White, red, and green.
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Yes. We join our
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I prepared the spoon. I don't know if you use or not. How do How do we do this
40:00
properly? Usually we don't. No. Oh, you don't do it. No. No. In Italy? No. Oh, in Italy. No.
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No. No. No. No. But usually foreign people. Yes.
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That's funny cuz we're told that in Italy that's how you do it. That's the
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proper way. But that's not. No. No. No. No. No. No. I never I've never seen it.
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No. somebody
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only tourist because it's difficult.
40:39
It must be the movies. All the Italians in movies
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movies use the spoon. They use a spoon and their fork to do their So we think when we go to eat
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Italian, oh, we want to be Italian, we better use the spoon. It's a mistake. It's a mistake.
41:00
[Laughter]
41:06
I've just had this little hint of that chili pepper. Mhm. Just a little just enough
41:13
to to to important for us. Oh, I can I can see that without it. Oh,
41:18
where did you stay in Italy? Where is your trip around Italy? So, we've
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actually been on a six-w weekek tour of Europe.
41:32
Oh, of Europe. Okay. Of Europe. It's our first time in Europe.
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Mhm. So, our first week we were in Split, Croatia.
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Okay. Sparto splito. Spalato.
41:51
And did you want to go back and forth or are you chewing? It's up to you. I'll take the first two. you. I'm enjoying my food.
41:57
Uh after a week in Split, then we went to uh Malaga,
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Espa. Espa in Spain. Uh for about 9 days. Mhm. Uh we had some business.
42:10
Okay. In Malaya, we did a we have some business partners and we did a a retreat, a business retreat
42:16
for about 20 women. 20 women. It was powerful.
42:22
Spanish. uh in SP all yeah they were from Canaras ah okay
42:27
uh Madrid Barcelona uh Malaga Malaga
42:32
uh Mexico Spanish language yes Spanish and then because we were
42:38
there a little English we spoke
42:43
you spoke in Spanish or English in English we speak in in English but we had a
42:49
translator okay uh then After Spain, I'll give it to you, Steph.
42:55
You're done. I'm still eating. Oh, after Spain, uh, then we went to to
43:00
Venice Nitia for just three three or four days.
43:06
Uh, it was very hot. Very, very hot. When ago,
43:12
two two weeks ago, two weeks ago, it was absolutely Oh, yeah. We know. on Sundays to the
43:19
next Sundays. It was impossible to stay in my kitchen. Sunday, two weeks ago,
43:24
Monday, sorry, the next Monday. Too hot here. Sweet. It will be it will be very very
43:30
very see 50 gra
43:36
see 50 now the next week.
43:46
The forecast forecast. Okay. So Venice was hot. It was nice. You know
43:52
we went to uh the do's palace uh St. Marks, basilica,
43:59
uh, gelato and gelato and gelato and gelato.
44:06
Gelato. We're going to get gelato today. And then then we went uh up to the
44:13
dolomi. It's similar to a gelato. So, bzano,
44:18
the dessert that we prepared. So, we went to Alba
44:24
Sushi. Oh, it was amazing.
44:29
Yeah, Bzano was was absolutely uh just tremendous. So, we
44:35
Alui we hiked. Um and then we also mountain bike
44:42
all around the mountain. Um and then we went to Richter Horn. Uh
44:47
many mountains, many hikes. A is very beautiful because I know
44:54
and then felt like felt like we were um biking in a fairy tale.
45:00
All the wild flowers and the trees and the streams and the big mountains. It
45:05
was beautiful. Yes, they're not twi is up and down.
45:11
Up and down. But we had Isl
45:19
the chili pepper. Yeah. So we stayed there just 4 days and
45:26
then we loved it so much that we stayed more.
45:31
Then we uh from there uh from Botzano and the Alps the Dolommiti we went back
45:37
to Croatia to Ria for a week in Italian.
45:44
Yeah. So, so few men and we visited Pula
45:50
and uh we went up to uh why so often in
45:56
Katia because she has come from No, no, no.
46:04
So, our son served a a church mission in uh Croatia and they moved to Croatia
46:12
with their three kids. So our three grandkids. Okay. For the summer. Okay. And so we went and visited them
46:19
to visit the Yeah. They were in Split. Okay. For a month. Mhm. Then they moved to
46:25
Reca for a month. So we visit them in Split. Go to Spain, go to Italy, go to Venice, go to Dome,
46:31
we go to Riea, stay with them for a week and then uh here uh in Monte Isola Mont
46:41
for uh 5 days. Why Montes? I don't know.
46:46
So, we were going to go to We We were going to go to Verona.
46:52
We wanted to maybe go to uh see the opera, right, in the in the arena.
46:59
Um wanted to go uh do uh I'm sure you know they have a a
47:04
traveling uh play of Romeo and Juliet where you go from place to place. But
47:11
right now, it's not the time. It's not going. It's not showing right now. And
47:17
the arena, the arena, it starts so late in the summer, like
47:23
9:15 p.m. It's 3 hours. It's for if you want to to watch the the
47:30
opera, if you want to for the baby. It was too late.
47:35
So, so we said, "No, it's is a wonderful. was wonderful. But the the child
47:43
Yeah. So we said no Verona this time and then magically
47:49
right God opened up my Airbnb. Mhm. And we were looking Well, we were looking at Lake Garda,
47:56
right? Okay. Lago de Gard. Yes.
48:03
Tourist in summer. Okay. So, but we couldn't find a good a good place
48:09
and so I just had this idea somewhere else and I looked I looked on the I look
48:14
on the app and I see I see iso ongo and I think and I see an Airbnb
48:22
little apartment on Monteo on the island. Now you stay there on the
48:27
island. Yeah. We literally from the ferry five
48:33
minute We get there, every room in the house,
48:39
beautiful view of the lake. We go often in Monteola
48:45
for trekking. Oh, yeah. Hiking around the island. Yes. Oh. Oh, don't don't interrupt.
48:51
Yes. Yes. Go ahead now. Bye. Okay. Um but we get the view and there's
48:56
like stairs to go upstairs and then there's um like windows around. We have three levels.
49:03
Okay. Oh. So, just a small little place. And I said to Stephanie, I said, "We can go to
49:09
Lake Garta." Mhm. Maybe we'll cycle, you know, but what if
49:14
we do, and we know Verona this time, we'll go to Verona when it's not so hot.
49:19
Um, what if we go to this little island, you know, called Mount Isola, Mount
49:25
Isola, and just have an adventure and be relaxing.
49:30
You can go make a Is it tracking to the church on the
49:36
Yeah, very easy. Relaxing. Oh, go to see the church.
49:47
It is not very easy. So, so easy. It is not easy because
49:55
there is a little many steps from
50:01
it's difficult. Yes. Ponadano from other side
50:08
because we made with with our daughter remember to
50:17
Okay, now I know you you're right. You're right. You're right. Did you hear that? I'm right.
50:24
It's difficult. So So we haven't done that one yet. We
50:29
we got here uh late at night and the next day Seth
50:34
said, "Let's go hike." No, no, no. Bike. Let's go bike. So, we
50:40
got Oh, you can do old bikes. We rented rented city bikes. Rented old city bikes.
50:45
No bike, but order bike. Yes. Around the whole island.
50:52
Yes. It was like the first what 45 minutes was like this and I was like
51:00
this is not a relaxing island getaway.
51:06
And then the next day he said let's go on a walk a short a short walk for like
51:13
20 minutes. How many hours were we gone? Four. We were gone four hours on this little
51:20
walk. And then today has been very relaxing.
51:27
Okay. Today we are relaxing getting sweaty in the kitchen. Yes.
51:33
Because in Italy we have air conditioning. No, never.
51:39
Elena said, "What can I do this summer?" So I like to I like to I like cooking.
51:48
Okay. A cooking. So she started to So So she hasn't been teaching this
51:55
class for years. Oh, I I can I can say the the truth.
52:02
This is the second time. Are you serious?
52:07
This is the second time. No. Okay. Uh normally she she she
52:15
used to make classes for France or so.
52:21
No, but for tourist this is the second one. Wow.
52:26
But we we are not tourists. Two days ago was the first. We are not tourists now. We are friends.
52:31
Yes. Yes. Yes. This is the second
52:37
he said the first one was two days ago. Yes. The first ones that
52:43
wonderful because so my I think
52:48
this is the beginning of a something of maybe
52:55
normally she organizes um it's a buffet buffet catering
53:02
catering. See when there was a party echo. Yes, she's well practiced but this is kind of
53:10
a new application. This is a new job. New
53:16
Oh, wonderful. No, normally when the friend organizes
53:21
or organize party, okay, fa
53:27
she prepares food. [Music] Was she a good teacher?
53:34
Oh, wonderful teacher. Very, very good with the girls.
53:40
It isn't the first the second time that she prepares pasta.
53:47
all the time. She she was so patient with the girls
53:54
with with our daughters in teaching them, right? Sometimes
53:59
teachers aren't patient, but she's very very patient and
54:05
what about your podcast? What about it? Hey.
54:10
So, so we uh we started it last year.
54:16
Uh because in our business, so we have kind of two businesses, right? The main
54:21
business we're in healthcare. See, so how can we help people
54:26
you like fresh pasta as they age? [Music]
54:32
I not break down, right?
54:38
So that's our mainline business people when they are not how can we prevent health problems
54:45
right it's not with medicine right um and it's not just with food
54:53
right as you get older right you're you're about what 40
54:58
58 oh 58 okay 58 I'm 50 I'm 50 can you smell
55:04
as you get older your body kind of slows down, right? So, we're working with a
55:11
new a new approach to turn the body to activate
55:17
activ.
55:31
And literally like like a light, right?
55:36
You get old, the light gets low, you get slow, you got the pain,
55:43
you take, you activate, okay? And you don't have the pain, right? You
55:49
turn on the light in the human body and some of them. So that's what we do
55:55
all around the world. Uh we work with thousands of women
56:01
she made last night. That's exciting. Look at that pesto.
56:07
Oh my goodness. Can you smelly? I told you.
56:21
[Applause] That is amazing. It is.
56:26
It's kind of like homemade gelato but but not It's
56:32
different, right? Yes. It's amazing. Semi fredo in English is
56:38
uh half cold. Oh, half cold. Half cold.
56:43
The translation. Okay. Half frozen. Half frozen. Yes.
56:49
Thank you so much. Thank you. So delicious. Thanks a lot. An incredible experience experience.
56:55
Yes. For me, too. Yes. With children, I think that it's so
57:02
nice. Mhm. Not everybody would feel that way. So, we're grateful that you do. Like, we
57:09
just did a 4hour class, three or four hour class, and you're smiling.
57:17
Very nice. Can you tell us a little more about what you're doing volunteer-wise? You're
57:23
doing volunteer work here in Yes. in an association. The name is
57:28
Reap. I don't know. in ret is the rate for
57:35
fish. I don't know in English. Uh a net for fish in the sea to
57:41
Oh, okay. Um a fishing net. A fishing net. Okay.
57:47
So, and we support
57:52
women that had violence, okay, from husbands or boyfriends
58:02
or and we support them. Uh we have I'm a volunteer, okay, at uh the
58:11
the place where where we have the association. So women can uh form or can
58:18
come there directly and uh tell us
58:23
uh them stories and uh we can support them with uh a
58:32
lower uh psychologist and uh for all the steps.
58:40
Mhm. uh for they they are free for for healing for Yes.
58:46
Yes. Okay. And I love it. It's very important for me.
58:54
What a beautiful work. So why why did you start? Uh
59:00
I don't know why I started uh because uh I'm very I I
59:08
need to help uh other people and uh
59:16
and women is uh best for me.
59:21
Yes. Okay. Yes. There are a lot of women who need help. Yes. Yes.
59:27
I think that it's nice. Uh my uh eldest daughter, okay, studies uh cultural
59:34
anthropology and development sociology. And now she is in Kal in France. Okay.
59:43
On the in the north. Yes. Okay. In a house for migrants.
59:50
Okay. And she is a volunteer uh there for migrants. This house are uh
59:58
um I don't know Catholic uh houses uh
1:00:05
Padis Calabrini I don't know if you know okay it's the name of
1:00:13
Benedini San Francesco okay these are Padis Calabbrini okay and they have this house
1:00:21
in Kh for migrants to help them. Okay. And I think that this thing is of I
1:00:30
think of our family. Yes. To help uh to help the other. Okay.
1:00:36
A family of helpers. Yes. Yes. Beautiful.
1:00:44
It reminds me of that show that we saw, Mother Mother Cabrini. Have you seen
1:00:50
the the movie Mother Cabrini? Mother Cabrini. Mhm. No.
1:00:55
Oh, do you like to watch? There is a movie. A movie. Yes. Okay. Cababrini.
1:01:00
Cababrini. Yes. Okay. It's beautiful. A story about mother Cababrini's life.
1:01:07
So, she she was obviously she's in Italy. I don't remember where. Okay. Uh but she wanted to go to China.
1:01:13
Mhm. To do social work. Okay. Right. She did orphanages in Italy.
1:01:19
Okay. So, she told the pope, right? She told the cardinal. She told the I want to go and he's like no.
1:01:24
Okay. She demanded to see the pope. Okay. Pretty strong woman.
1:01:30
Because it was all she communicated through letters to the pope. And so finally she said, "No, I'm going
1:01:36
to see him in person and we are going to talk and I am going to go."
1:01:42
Yes. Yes. So she meets with the pope and he says,
1:01:47
"We're not going to send you to China." Okay. But we will send you to New York City. Mhm. So she went to New York City in the
1:01:53
United States and set up uh orphanages and social work, hospitals,
1:02:01
business. She was, you know, she was a she was a a soul saver and an
1:02:06
entrepreneur. Anyway, mother fab.
1:02:12
Yes. Well, thank you.
1:02:17
It was been a dream dream come true. It's beautiful. Thank you.
1:02:24
And cut. It's a wrap. Thank you so much for being here today,
1:02:30
and thank you for sharing this episode with that one friend who needs this conversation. Thank you for all the
1:02:37
ratings, the reviews, the comments, and especially the support. We so appreciate
1:02:42
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