What's up kids?
I'm Danny Smiles.
I'm out here in
the East End, Montreal.
I'm a second
generation Italian.
Though I feel like I'm
a first generation,
just watering my
driveway right now.
We're out here at
the Toronni residence.
I love these humans,
they're beautiful.
They're very special and
it's the reason
why I'm a chef.
So we're gonna go check
out their gardens.
We're gonna go check out
their cantinas full of
pickles, soppressata,
hot peppers,
wine, you name it.
And then he's gonna teach
me how to make a nice
cavatelli dish, and we'll
listen to him speak in
a Barese dialect, which
is, I don't even know.
So complicated.
Ciao.
So I'm on my way to
see the Beery Boys,
probably the best
vegetable producer
in the market,
my favorite.
Going to pick up some
specialty products.
I'm sure Mario has
everything in the garden,
but I want to bring
him something
a little special.
You never go empty handed
to someone's house.
So, we're about to
go see some really,
really cool stuff.
Hi.
Everything good?
Yeah, you?
I got you guys
some coffee.
Thank you,
you're a sweetheart, man.
So what are you doing?
Not much.
We're gonna, I wanted
to grab some stuff.
We're just gonna
cook a recipe.
So what do you need,
plants or
do you need stuff to eat?
I don't know.
What do you think I
should, we need
stuff to cook with.
But he has everything.
What do you think
he's gonna like?
You like women?
Yeah, he has
four daughters.
Four daughters, okay,
forget about it.
Thought he was single.
No.
Come for
a walk in the park.
So what do you think?
He has a full garden.
For sure he doesn't
have any cucumbers.
He doesn't have
any tomatoes.
This in a, maybe salad.
I say no cucumbers.
No cucumbers.
What the hell are you
asking me for?
I don't know,
I'm fucking,
I am just asking you,
you're the specialist.
I tell you,
you say yes or no, okay?
Onions?
Yeah, let's do onions.
Bunches, one bunch?
One bunch,
we're just, yeah
Pasta?
Yeah, he's gonna do his
homemade cavatelli with
his barese.
Salad he has.
Who's gonna cook, you?
He's gonna cook,
I'm gonna help him out.
He's gonna tell
me I'm shit,
he's gonna tell me I'm
not gonna be able,
yeah, so it's the usual
with these guys.
He's a really good cook.
You know, he has
a beautiful garden.
He has two cold rooms,
one for preserves,
one for his sausages.
He's like,
he's the real deal.
Even if you say no,
too bad for you.
And garlic scapes.
Scapes for sure.
Look at the flowers,
look at the blossoms,
zucchini blossoms,
for sure.
Look at these.
Taste.
Mm, I think we're good.
Tally her up.
All right, thank you.
Very much for your time.
Yeah, I appreciate it.
Come back anytime and
thank you very much for
the coffee.
It's a pleasure.
Thank you.
Look at this, looks
like Naples in there.
Hi.
Hi, how are you?
I'm good, good.
How are you?
Thanks for having me.
Hi.
How are you, man?
Very good, real good.
I got you
guys a little plant.
Thanks for having us.
We're happy to be here.
I'm happy to
learn how to.
I told my wife it's like
when I had to get married
in the morning.
I was so excited.
Amazing, amazing.
Good, good, I'm happy.
I need to see where
the streets goods are.
We're good for awhile.
So this is the spicy.
That's the spicy.
Soppressata?
This is more mild.
And this is our homemade
mushrooms that I do
marinade them.
Yeah.
And these are all.
The dry hot peppers,
the hot peppers, I do the
mashed, the amazing this.
The cherries, there's
olives, these are dry
mushrooms, this is dry-
You don't buy anything,
you do everything.
This is dried zucchini.
This, you have
to taste this.
That I've never tried.
This is something
really delicious.
What's TM on the wall?
TM, this is my cantina,
nobody is allowed there
without my permission.
Not even you.
You have to ask me
permission to go inside.
Mario, can we open up
the Terrone Cantina?
I'm going to
sacrifice myself.
Okay, amazing.
This is where
the goods are.
This is where
the real goods are.
This is my
homemade stuff.
What is that?
A pancetta.
That's a big
pancetta, yeah.
Yeah, last year's
prosciutto,
you could tell
the color is gorgeous,
it's beautiful.
The pancetta's like
perfectly rolled.
This man has capicola,
guanciale, prosciutto,
pancetta.
It's like the all
star salumi lineup.
And it's all homemade.
You don't find
that everywhere,
you know what I mean?
This is awesome.
Oh, yes.
That's the white.
Did you build this?
Yeah, yeah.
Right there, yeah,
this is the white.
Is there anything
you don't do?
Is there one thing
that you don't do?
My father used to
tell me if man does,
you can do it.
Yeah.
Okay, anything man does,
I can do it.
Good win.
Trust me.
That's good.
Trust me, this is
natural from scratch.
This wine bottle no
seal to nothing inside.
You're a hipster and
you don't even know.
You do things like,
you're just.
This is where
it stems from.
It all comes from here.
This is insane, Mario.
All this stuff, all
this beautiful produce.
Salumi, wine, I mean,
like, you're a,
you do everything.
But I'd like to
see the garden.
How about that?
Let's go check
out the garden.
It's not ready yet, but
it's going on,
it's going pretty good.
After seeing all this,
I'm sure there's some
great produce out there.
How does it work?
How does the garden work?
What do you plant?
What do you know?
What is the secret
to a healthy?
It has to be natural.
You're natural.
Manure at all,
in autumn, and
then all the vegetable
leftovers and
the scrap of vegetable
thing in the house.
Compost.
Yes, to go in the garden.
Every year we have
a fight with my wife, but
I don't care cuz I
like to do that.
I don't want no
chemical in the garden.
Okay.
So which ingredients
are we gonna use today?
The arugula.
Wild arugula.
Yeah.
Amazing.
And you've been growing
arugula for a long time?
All my life,
since I'm here.
Once the seeds come out,
they spread all
over the place.
Amazing.
I want you to taste this,
this is amazing.
Oh, good, good, good.
This is watermelon.
Watermelon radish.
There we go,
look at this beauty.
I'm gonna show
you something
you never tasted
in your life.
This is because this
comes from Italy, this.
So what,
how do you prepare that?
I'm gonna prepare it.
Amazing.
Let's do it.
Let's get into
the kitchen.
And now what we're
gonna do is super easy,
we're gonna make
the cavatelli.
You need three
ingredients.
You could do
this at home,
anybody could do this.
Right?
If man could do it,
anybody could do it?
Anybody could do it.
That's what Mario says.
You're gonna need
half a kilo of flour,
you need a cup and
a half of water, and
a teaspoon of salt
to make this beautiful
little cavatelli dough.
Who's gonna teach me?
Who's the best
cavatelli roller?
My wife,
she's the specialist
of the rolling.
Oh, wow, amazing.
I'm pretty good
at rolling too.
Yeah.
Yeah.
Oh yeah.
It depends what
you want to roll.
But I'll try with
the cavatelli.
Look at this technique.
Look at this.
So just roll it down.
I remember doing this
with my grandma for sure.
Just a bit of flour,
not too much.
And what's amazing
about this dish,
Mario's cooking
everything.
We're starting with some
onions, a bit of garlic,
his homemade tomatoes.
Everything is from
the garden, except for
the flour and
the water, I guess.
You need some help or
just, look at that.
This is from the garden.
Sweeter.
We got the garlic,
the onions going,
a bit of olive
oil as well.
That's it,
just a bit of olive oil,
and then you caramelize
the onion and the garlic.
White wine?
No I'm joking,
I was just joking.
No wine, no.
No wine, guys,
keep it original.
Tomatoes, onion, garlic,
olive oil, that's it.
Now we have our
sauce going.
Yeah.
We have our
cavatelli ready,
the water is boiling.
Yeah, we're gonna put the
arugula inside the water
when it boils.
We're putting arugula
in the water?
First.
And
then we gonna
put cavatelli.
I'm excited.
Cuz they're gonna
cook together.
The cavatelli get the
flavor of the arugula.
Amazing, can't wait.
I've never cooked arugula
with my cavatelli.
So while we're waiting,
look at this.
Salumi, kashkaval,
let's open her up.
Is there anything more
beautiful than cheese,
soppressata, and wine?
100 years.
Our tomato
sauce is ready.
The water is boiling,
what do we do now?
We put the arugula.
We put the arugula?
Yes, first.
Let's do it.
This is interesting.
Amazing.
So we're gonna wait for
that to boil and we're
gonna add the cavatelli.
There you go.
So we're.
Then we give it a stir.
Look at that.
Am I allowed to look?
Yeah.
I'm allowed.
I love salt.
Yeah?
The radish whisperer
in the back over here.
That's what a vegetable
should taste like.
Are you sure it's
100% natural?
What is he doing now?
Teach me how to say
something in Barese.
If you have to go,
let's go.
And do we not, we stay.
Behind you?
Okay, so we're gonna
put this back in there.
Look at that.
Okay.
Beautiful, okay.
Our cavatelli
are finally ready.
So we have our arugula.
We have our cavatelli.
We have the beautiful
tomato sauce, and
we're gonna just put
everything together,
so this is
the last touches.
The last, yeah.
This is where
the magic happens.
Beautiful.
The ricotta salata.
I'm getting excited.
I've never had
these three
ingredients together,
I'm excited.
Look at that.
You've got basil,
there you go.
So now we have our.
Cavatelli arugula.
Awesome, amazing.
How do you say,
let's go eat in Barese?
Let's go eat
in the garden.
Good.
Well?
Very good.
Yeah, you're good.
I'm trying, I'm trying,
I'm trying,
I don't wanna
get kicked out.
I don't wanna
get kicked out.
All right, let's go,
let's do it.
Hey.
So good.
You taste the arugula,
you taste you know in
the cavatelli, the dough
is, it's becoming more
and more rare where you
can actually appreciate
a plate of pasta that
from start to finish is
extremely natural and
fresh.
Has to be.
My kids all love to cook.
Cheers.
Cheers.
Thank you so much for
letting us into
your home and-
A real pleasure to
have you here.
It was a pleasure.
And you know what, thanks
for the little secrets.
I only wanted a little
plate of cavatelli,
we ended up having
a full meal.
That's what happens.
