What Italian Mother-in-Law Cooks For Me ｜ Sicilian Homemade Food

Federico, we're waiting for you. What are you doing? I was crying. Federico is hungry. He wants pizza. He eats pizza every day. Don't you understand that we are in the middle of life? At some point, life is a business. I can speak in any language. Yes, you can. Why does dad eat pizza? Because dad is like Federico. He eats everything. Federico, we're waiting for you. I can't see you. It's complicated. I don't like these manipulative tricks. Manipulators. Can you do the duck? What style? I don't know. No, no, no. No, Riccardo. Look, mom. Thank you, mom. It's very stylish, I swear. Yes, there are four points. But why do I have two points? I wanted to try it. He got four points. Thank you. It's beautiful. It's a sports car. I'm deflating it. Close it. Leave me alone. I fried onions. And now I do this. And I add wine. What kind of flour? Manitoba, maiozza. Let's see. First thing, butter. I found it. Here is the butter. No, this. It could be anyone. Instead, if we throw 500 grams of this, it will increase more. No, no, no. Because this is 500 grams of fresh pasta. This increases more? Of course, because it absorbs water. It's ready. Good, Riccardo? Yes. I don't work with my brother anymore. No, no. It's our way. It could be this. When we made the video, in our house, there was... It's the humidity. Sometimes, when it's cold and humid, it doesn't rise. She does it with her hands. Later, when she folds it. In this phase, what are they? Two spoons? Two? Two. Also three, because they are... No, but later they add it. We are covering it with this. Yes. And this? You pinch it. It loses air and it doesn't rise. It's a different thing. It's a fold that comes from the outside. Again. It's not dry yet. Yes, but we don't want to put too much. Uncle, uncle. Because there is too much. It's a problem of flour absorption. It's the flour. So, can I remove the covers? No. Not yet. Then you turn it slowly. I won! We didn't cut it in half. Two pieces. We have to cut the mozzarella. So it's full, unfortunately. Crunchy, good. Yes. We cut the mozzarella. We put it there. Let's put the one that's done there. Then you put it. Thank you. You wash your head with water. It enters the brain. That's right. With this too. Let's take a picture. No, you have to take a picture. Oh my. It's the face of Michelin restaurants. How is it good? It's good. Is it good, Ricardo? Very good. I love it. Good, good. It's good. He bought it. He wanted to give it to his mother. Before the father died. They divided it. Now the children are dead too. We're getting to the point. These are the pumpkin plants. There's a pumpkin there. No, there isn't. There is. When he got married. It was a property. It's dead. Let's take a picture. Five people. Italian or English? Do you want to know how much it is? A little pepper. We'll put it in. Yes, yes. Thank you. We'll put it in. There's a structure. They still exist. 15,000 people. When did you get married? When?