Naples, les vacances à l’italienne

Bienvenue dans la vie de plusieurs personnes à Naples, dont Gino Sorbillo, un pizzaiolo célèbre, et Oscar et Pierre-Antoine, étudiants Erasmus.
Christelle, une maîtresse d’école ayant quitté la France, explore sa nouvelle vie, tandis que Domenico Candela, chef du George Restaurant, nous fait découvrir ses producteurs de légumes.
Nous suivrons également Christelle, sa collègue Corinne, et leur amie Valérie en bateau vers Capri, ainsi que leur visite du Grand Hotel Parkers avec Marco le concierge et Domenico. Christelle et Marianne, étudiantes, sortent le soir, et une visite à l’usine Gentile à Gragnano révèle le processus de fabrication des pâtes.
Le couple français fêtant une grossesse au restaurant de l’hôtel et la visite de l’île de Procida par Charlotte et Marianne complètent le tableau. Enfin, Christelle et Corinne préparent un repas du dimanche ensemble.

Dolce Vita dans la Baie de Naples

It is a city that, from the morning, smells of a perfume recognizable among a thousand, that of pizza. Not a street in Naples without its ancestral wood-fired oven, from which comes the Margherita in the colors of Italy. Fresh tomatoes, basil, Mozzarella, olive oil and that’s it. You didn’t turn on the oven Manual, We’ll have to put the dough in the oven. Gino Sorbillo’s family has been making pizza for 7 generations. At this point, We no longer speak of passion, but of art. Besides, Gino is considered today the best pizza maker in the world. He and his family developed the Neapolitan specialty. Look, you have to hit the edges well. The fried pizza. You have to add ricotta, provola, A little smoked pork, a little tomato, a little bit. And we turn, We just close the pizza like that. Like that. And then it is fried in boiling oil at 200 degrees. We take it by the ears. We water it to make it swell. Look, It’s like a little miracle. Cooking is even faster than in the oven. And you open it like this, you see It’s like the crater of Vesuvius. In Naples, we eat well, and especially for a pittance. 4 euros for a pizza. SO, when you are 20 years old, like Oscar and Pierre-Antoine, and that we are students, Erasmus, It looks like heaven. No, THANKS, I’m fine. Hello, would we like a pizza fritta A margherita, Please. The margheritas, We only make small ones. It’s 6 euros. 6 euros? Okay, I’m fine. At first, we thought it was fries in the pizza, with our Italian, a little bad. And no, In fact, It’s the pizza that’s frying. THANKS, Have a good day. It’s very, very serious, but as an Erasmus student, here, We must also taste the local customs. It can’t have. First horn of the day in the street. You really have to fight. Really, There is no priority system. If it passes, I pass. Blurring, happy, chaotic, Naples, It is one of the cheapest and most exotic destinations in Europe. Two hours flight from Paris, in the south of Italy. It has stood since ancient times at the foot of Mount Vesuvius. And among its 900,000 inhabitants, It is home to a small French community, or rather French women, came to settle here out of love for a Neapolitan. Mesmerized by a city that is famous for its thousand-year-old monuments, Its iconic footballer, Diego Maradona, his sprawling camera, or even his pizza, the unique, The first, born here in 19th century. It is three times cheaper, at least compared to pizza in France, but it is at least ten times better. But Naples, It is also a rich countryside where all Italian gastronomy comes to serve itself. This is the gold of Naples. It’s really a product that you find so far. And a bay opposite which stand the white cliffs of Procida and Capri. It’s great here, look at. It’s a paradise, Really. He would go into the alleys of Bella Napoli, the most sulphurous city in Italy. When Christelle arrived in Naples four years ago, She had a bit of trouble with the Neapolitan fury. The Sirens The sound of shops opening, which close, young people. Yes, It’s terrible. It is not a common misconception that Italians are noisy. Very, very noisy. Very talkative, effervescent, But that’s part of their charm. This kindergarten teacher at the French School of Naples found a way to escape. From the chaos, the city’s gigantic parks, where suddenly not a sound can be heard. And where you can feel summer almost all year round. Today, how many are we at It’s 27 degrees For us, This is not something surprising. This place has a special history for the French woman. It was there that she made the decision to leave her northern France to settle in Naples, with her husband, whom she met a few years earlier, during a vacation in the region. It’s beautiful. When I was engaged to my current husband, This is the place he took me to impress me. It also reminds me of those years of engagement. By moving here, She was adopted by her husband’s entire Italian clan. And in the Costu district of Vomero, It is not uncommon to come across one of the many members of his family, like his niece Benedetta. It is in this large apartment that Christelle lives with her sons, Rock, 12 years old, and Antoine, 15 years old. Francesco, the husband, arrives just in time for snack time with little gifts for his children. The family set about redecorating the apartment. Francesco inherited it, it is more than 150 square meters, which is a real treasure for Naples. But he is still in his play. Who is no longer there, but who left my husband this apartment which is quite spacious, even very spacious for an apartment in Naples, with furniture that we may have just had restored, renovate, But we kept it to have this cachet. And the paintings, On the other hand, These are the paintings of Francesco’s father, who was an art collector. In the city, especially in this privileged neighborhood, burglaries are frequent, so you have to protect yourself. There are always bars everywhere, all the time on the first floor. You must not lose the keys. There, She is angry. But that, It was the Neapolitans who said that, It’s noisy. The family learned to live the Italian way, even if certain culinary traditions persist. He has to make croissants without fire or Neapolitan croissants in Italian. Ah, Me too. You are happy to be in Naples Yes. It must be said that the City has solid arguments for young boys. I love football. Naples, I think it’s the ideal city for football. Wherever you go in Naples, Every time we talk about football and Naples. Naples, It’s football. And football, It’s Diego Maradona. This young Argentinian, who grew up in the slums, propelled the modest SSC Napoli team to the top of European clubs upon his arrival in 1984. His panache, his excesses, his alleged links with the Camorra, the local mafia, made him a living God in the eyes of the Neapolitans. Each street still bears his mark. A big truck for a small delivery. Domenico Candela, 34 years old, is the chef of one of the best restaurants in the city. For almost three years, here, He spends his days preparing. The only evening service, in his kitchen, with magnificent views of the Bay of Naples. ” The morning, I come to work with a smile. With blue lobster on the menu, and for the chief, everything about lobster is good. “That’s lobster coral. It is used for American sauce, to give a little color and flavor to the sauce. Anthony will cook the omas in the broth. Neapolitan by origin, He grew up with a passion for good food. But Naples is more famous for its street food. SO, having won a Michelin star last year, It’s a small feat. In my opinion, it really is, After winning a star here in Naples, It’s like winning the World Cup. The influences of this world champion, a blend of the flavors of its region. But also very French inspirations. Domenico learned his trade with multi-starred chefs such as Yannick Alénaud and Alain Soliverès. Today, he offers colorful and very plant-based cuisine. There are 30-40 different herbs here. There’s a little flower on top too. If this dish is one of his specialties, what made the chef famous is a typical dish of Italian gastronomy, pasta with tomato sauce. But obviously, A star chef doesn’t prepare his tomato sauce like everyone else. Fortunately, in Naples, we find something other than blue lobster and exceptional products. Are we going shopping or not? That would be nice, We’re missing a few things. Which suits Pierre-Antoine and Oscar well, who have just arrived for a year of studies. We shouldn’t take too much time like this, we can go and revise a little later. These friends, 20 years old. Both of us, decided to leave Nantes for the first time and try learning Italian together. Wait, take some vegetables, take some vegetables. Ah, berries, small fruits. Go ahead, dude, make him eat small apples. An Italian who is still at a faltering level. How do we deal with people? We make names for ourselves in Afghan. In Afghan. Afghan. You would have You would have There ? Over there, You are not Yeah, Yeah. Yeah, That Yeah, That Yeah, Yeah. Ah, Thank you very much. It’s a bit of a struggle in Italian. For now, we just arrived, so we try to make ourselves understood. But it will get better. The cost of living is 3 to 4 times lower in Naples than in France. A boon for students. Do we have enough pasta? We’ll have some more, Yes. Who still head towards what they know best, pasta. So, there, We have entire shelves of pasta. There’s the one next door, too. There is the one next door, so we really have a choice. There are lots of pastas that we are not necessarily used to seeing in France. I would make the dough. Ah, yeah, why not, to dare. Okay, we’ll take that too. Pesto, pesto. I’m a big fan of pesto, so in Italy, It’s almost mandatory for me. But there is a fresh product that is not allowed, because here, it’s worthless. And it is of very good quality. Afterwards, what would we need Ah, Mozzarella. We’ll have mozzarella. Half a kilo of Mozzarella for 3.40 euros. This one? Yes, that one, we’ll take that one. These are the little pleasures that can be given. Okay, we need codos. Are we going to be good here or not? Okay, It’s good, I think. The neighborhood where the boys found an apartment is the oldest and most typical of Naples. Nicknamed the Spanish Quarter because it was built by Peter of Toledo in 1530. It is sloping, narrow, borderline unsanitary in places and covered in graffiti. Do you have the keys? Do you have the keys? Do you have the keys? So. But the accommodation there is the cheapest in Naples. This is our humble abode. It’s a huge apartment. It’s really huge. A large kitchen. When there are seven of us, we’ll see if it’s that big. The rent, It’s 2100 euros for more than 120 square meters. The French each pay 300 euros. They have their own bathroom. There, There is Oscar’s room. Fitted out by me, care, Of course. With a small balcony overlooking the tree. Luckily their new home is spacious. You have arrived Here we go, both. Because since they arrived in Naples, the university is closed. Covid cases have soared, while the city, Unlike that of Northern Italy, had not been affected by the first wave. When we made the choice to come to Naples, I think Covid wasn’t really present yet. As a result, We said to ourselves that we were going to have classes in the amphitheater. Or in rooms like we had in Nantes. It cooled us down a bit, but hey. We still consider ourselves lucky in the end. We tell ourselves that we were able to leave while there are others who stayed at home. In the absence of the corridors of the university, Young students are resigning themselves to learning Italian by videoconference for the time being. The situation is not ideal, Except it’s going to get even worse. Domenico, our starred chef, get a breath of fresh air as often as possible, far from the hustle and bustle of the city. He comes to breathe in the flavors of the vegetables produced by his local supplier. And he sniffs everything. Leeks, cabbage… Beets and even carrots, that’s eggplant, that’s local eggplant. It will be released in October/November. It took him six months to find Dario, this small organic producer, he chose it for the quality of its products and especially for the flavor of its tomatoes which grow here, at the foot of Vesuvius. They are essential for his signature dish. Pasta with seven tomato sauce. NOW, The harvest is almost over, because it’s October. This tomato has the particularity of being quite sweet. The skin is not too thick, but it’s tricky. There is… The San Marzano tomato grows in generous soil, rich in water, even in summer, because it retains its moisture. When you cook a sauce or stew with this, It perfumes the whole house. It is the gold of Naples, because it’s really a product that you find so far. Domenico buys 10 kilos of tomatoes every week. While they work, Some have decided to set sail. Hello, Valerie, Are you doing well ? Today, Valerie, a friend of Christelle and her colleague Corinne, organized a girls’ trip. And not just anywhere. Opposite Naples, only 45 minutes by boat, in Capri. It’s super beautiful Valérie also moved to Naples for love, more than 20 years ago. She even founded the Association of French People in Naples. There are now 6,000 of them and she loves showing them her favorite places. At noon, we are on the boat, at one hour and four minutes. And to begin, the visit, What could be better than the terrace of a dream villa? It’s great here, look at. This is paradise, Really. Oh yes, Oh, my. This house, she has a soul. It’s really… Sleep here, it’s really… It’s horrible. We celebrate Franco-Italian friendship. Fresh sparkling wine, a breathtaking view, You could almost believe that the Italians invented holidays. The birds, the sea, champagne. I mean, It’s really relaxing. Yes, then it’s not surfed, It’s true. It’s part of the mentality, of their philosophy. It is not for nothing that we speak of the Upariente, of the Dolce Vita. It’s Italian, This is where it was invented. Between two bursts of laughter, Christelle and her friends take the time to rediscover their classic. Christelle, Don’t you want to take a picture of me next to the Lady, there? Heading towards the heart of the city, the piazzetta Umberto I. I wrote this, It is… But above all, The Faraglioni, the Giant Rocks of Capri. Oh, my! It’s too too beautiful. It is the contrast of white, green, blue. It looks like a masterpiece. It’s beautiful. No, That’s it. I’m starting again, but I did wrong. Let’s start again. Goat, will end. No, You’re not proud. And as we are right in the middle of October, the sea is still 24 degrees. Frankly, it wasn’t my painted jersey, Otherwise… She is great, Shingles Yes ! Facing Capri, A hotel has overlooked the Bay since 1870. The Grand Parkers Hotel, a prestigious institution where Marco, the Neapolitan concierge, has been in office for 16 years. Good morning, I am Marco, Please. Obviously, like all hotels in the world, he is taking the full brunt of the health crisis. Currently, we have 20% of skills in the hotel. Unfortunately, there aren’t many people, of customers at this time. We hope that he will improve the situation very soon. But the hotel remains in the heart of the city. A bubble of romance that, despite the season, attracts young couples from across Europe. Bye. We hope to have some sleep here. Welcome to Naples. We have planned a very beautiful room for you with a sea view. We hope you will be happy with us. It’s an engagement trip actually. Initially, we were supposed to go a little further, in Asia. Due to the health situation, it was canceled. And suddenly, We said to ourselves that we’ve been wanting to go to Italy for a long time. In October, it was thought that in southern Italy, the weather would still be nice, hot. The fiancés’ program is simple and reflects the wealth of the region. Pompeii, Capri, visit Naples, eat good pizzas hoping to get good advice. Good addresses. We will show you a classic bedroom. The couple booked a room like this. 35 square meters, parquet floor, velvet. And above all, a major asset. With its fantastic view. The beautiful Napoline. Grand Panorama of Naples. It’s just like in the pictures. On the terrace, The young couple discovers this dream view. The Island of Capri on the right and Vesuvius on the left. Gorgeous, it’s not that it’s Vesuvius, That’s it. On the same floor and at the same time, in the hotel kitchens. For his evening service, Domenico will make his signature dish, pasta with seven tomato sauce. Obviously, He uses seven different varieties of tomatoes. In this preserve, the tomatoes that grow at the foot of Vesuvius, It’s the basis of his sauce. He pours them into a base of garlic and onion, seared in olive oil. They will simmer with basil. You always have to clean the edge because it will be too hot, It will burn the rim and it will be too bitter. So, and I let it cook quietly for an hour. Waiting for, He cooks the other six varieties of tomatoes separately. Each tomato, there, It’s cooking. For example, That, it’s smaller, it is cooking, less long. The greatest, It takes a little longer to cook. They must retain their shape and remain whole, like that, with skin and everything. When I go to dress the plate, Me, I put it whole, like that. That’s ready, There. Once ready, the tomatoes are put in the refrigerator. Waiting for, It’s cooking the pasta. Nine minutes in boiling water. As classic as it gets. Go check. But the chef’s trick, Here it is. He finishes cooking the pasta over low heat. The dough is ready. So. The Yellow Terrine, corbarine, These are little illusions, it’s called. Inside, there is parmesan, parmesan cream. Outside, a tomato gelatin. And for the final touch, three varieties of basil. Customers, they eat a little dough and taste a tomato, a little bit of dough, the other tomato. And it will feel the difference in the varieties of tomatoes. The best compliment one can give to the Neapolitans, it’s just me, I make a good tomato pasta dish. It is thanks to this dish, which seems very simple, that Domenico got his first star. But he is still looking for a way to improve his recipe. Enjoy your food On the side of young Nantes students, We haven’t heard anything for several days. And for good reason? We have bad news, we learned that we were in contact at Covid-19. I take a blow to the head, a bit of a blow, though. We arrived for the races, We were super happy to be here. And to think that we will be confined for at least a week, or even more, if we are ever positive, It’s true that it puts us off a little. It’s just that you have bad days to get through. And then, after that, that’s it. Are we enjoying it? Not so much, No Being young and confined in Naples, It’s the ultimate frustration. Because the Italian city has nothing to envy Barcelona, level, life, location. When night falls, another Naples begins. The one that Charlotte takes advantage of, 20 years old, 3rd year art history student. She is a friend of someone not from Nantes, now confined to their homes. How are you, fat ? Yeah, calm. But there, We’re going out with Marianne. As a result, I agree that you can’t come tonight for a bit. What’s the program? as a result But suddenly, there, we’re going out with Marianne Abelini. We’ll go see Lisa, the Hungarian girl. And after, we’ll see, We might have a party in an apartment. And apparently, yesterday, There were a lot of people. Abelini. SO, It’s starting to come out a little again. That’s cool. Ah, yeah Yeah. See you soon, as soon as you come out. The kiss. Go ahead, my bike, You’re not kidding me, are you? As usual, don’t worry. Kisses. Charlotte met Marianne, 22 years old, Master’s student in architecture, a few weeks ago when I arrived in Naples. Both of them quickly realized that the party here was in the street. And, in this case, around this small square. This is Piazza Bellini, It’s one of the places… The most important things for going out at night for students. Hello It’s been so long time If everyone gathers here, is that the cocktails are at lower prices and free. Free thousand. Free, a thousand and one. 5 euros, you have 5 beers. In fact, here, so you can have your evening. Me, I never spend more than 20 euros on a night out and we can have a great time. While in France, It’s not the same. It’s party time, we’re going to Paris, all that. The place fills up quickly, mainly Spanish, the largest student population in Naples, but also French and Italians. Towards 11 p.m., the sound of loud firecrackers echoes throughout the city. These are local customs. All the sounds of fireworks or firecrackers, It’s every day in Naples and it’s supposed to announce… The arrival of drugs or the fact that a mafia member was released from prison. And apparently also, When it really bangs a lot, it means that a mafioso is dead, I believe. Or also, It can mean that a girl has lost her virginity. Here, everything is an excuse to party. And even though for a week, as in France, The region’s governor has ordered the bar to close 10 p.m., Naples obeys nothing. It’s in his DNA. In the steep countryside, 35 km south of the city, the small village of Graniano, also called the pasta village, since the 16th century, The best pasta in the world is said to be made there. Chef Dominico, accompanied by his deputy Antonio, came here looking for a way to improve this famous pasta with tomato sauce. Hello everyone, Welcome. Hello, Signora. My mom. This family business has been making pasta since 1876. Hundreds of varieties, sold today in 46 countries around the world. Even Gérard Depardieu knows the address. Here, pasta receives all the attention usually given to luxury products. Real gifts. In Italy, It is very common to offer pasta and all products related to pasta. And especially at Christmas time, We much prefer to offer pasta rather than flowers or scarves. Here, the pasta is made in an artisanal way. Fine semolina and drying at low temperature. The same recipe for 144 years. The problem, for Dominico, it’s that they are not the right size. He would like them shorter, to make them more convenient to eat. We’ll see what we can do. Because Chef Dominico makes top-quality pasta anyway. So the entire production line would have to be changed. But we’ll see what we can do. The factory manager is still hesitant. But Dominico will insist. It’s the same as heat. It’s the same as heat. It’s the same as heat. It’s the same as heat. It’s the same as heat. It’s the same as heat. It’s the same as heat. It’s the same as heat. You already gave me this measurement of 8. He’s a difficult guy, the boss there. The leader is the most demanding species on Earth. You know how they say it in Naples. No, No, Stop filming. The leader will win his case. His new pasta will be delivered to him in three days. These are the Bongolese Back from Capri, Christelle invited her friend Corinne to come and do the shopping with her. She plans to cook Sunday dinner together. I’ll have some chili peppers. Good morning, No Chili pepper is a must. It recalls the shape of the corno, the protective amulet of the Neapolitans, who are very superstitious. It’s against the evil eye, They put it like that in front of the doors of houses. Do you put this chili pepper in your house? Me, I have it. You, You’ve been in Italy for 25 years. I’ve been here for 30 years, Me. Me, 4 years old, so I haven’t yet… No, not completely. No time to waste. Preparing the meal will take hours, because eating is the most important thing in Italy. Even on the beach, already, we think, what are we going to cook tonight, what are we cooking tomorrow, Especially for Sunday. On Sunday, it’s sacred, It’s a tradition. It’s a tradition, We sit down at the table at… Two hours and we’ll know at six in the afternoon. At nightfall, exactly, The kitchens of the Georges, Chef Dominico’s restaurant is starting to come alive. There is a briefing No allergies? There is someone allergic to dry curd. There are two French paintings, there is one from Italian, one of Napoleonic, one of a vole, The rest is all vole. It’s good Yes, Good service. Every evening, the leader sets himself an additional challenge. Between the first appetizers and the dessert miniardists, no more than 50 minutes should pass. Yes, You have to make a living and organize your work well. If it is well organized, How’s it going. Let’s walk, two blankets, two risottis, a dry fruit, We have no problem, two linguine, two maggots, to be continued, two tatins. Dominico offers three tasting menus for five, seven or nine dishes. French cuisine, with pigeon or blue lobster and beetroot mousse. Japanese-influenced dishes, such as these buckwheat talioni with eels, mushrooms and lemon caviar. And coriander oil. Second service, go ahead. Quickly, quickly, quickly, This is the first order, Go on. And, of course, Neapolitan specialties, such as the famous pasta with seven tomatoes. The menu, It’s 90 to 130 euros without drinks. This is what this French couple came to treat themselves to. A romantic getaway to Naples to celebrate a happy event, Madame’s first pregnancy. They fell in love with Domenico’s cooking, but especially of the city. It is to rejoice in his life, It’s colorful. And there you have it, We have incredible gastronomy. We have culture, we are in Capri, we have ruins from Siberia. And we feel the working-class neighborhood, We have pizzas for 5 euros. We are glad to have come to Italy. They took the 7-course formula. With this one, a sea bass back cooked in salted butter, on a bed of oysters and marinated cucumbers. Issue, Raw fish is strictly not recommended for pregnant women. The server will then try to make up for the loss. Domenico will quickly cook the oysters in salted water. Last Little Touch. In less than five minutes, Madam is served again. A small mistake without consequences. In 50 minutes flat, dessert is brought to their table. It’s really well done. Like almost every evening, the restaurant was full. Alessandro, tell me, Because I look pretty finished. And like every evening, the timing was respected. I am happy. Faced with such success, Domenico now has bigger ambitions for his restaurant. You always have to make the team want to go further and win a star. Maybe one day, I don’t know, I didn’t mean to say, but the dream is perhaps the second. You still have to work, always. To cure the difficult aftermath of the holidays, Charlotte and Marianne, our students, opted for something more fun than napping on the couch. We’re going to put down the Chitane pot. No, pot of Chitane. The awakening was complicated, but they are on the right boat, He who goes to Procida, the closest island to Naples. We’re going to rest, have coffees, maybe visit a little, But we’re not going to overdo it anyway. And we’re going to go swimming afterward too. Perniente. This small fishing island, with pastel facades, is barely 4 km². Good, here we go, Here we go. The girls feel like they are alone in the world. The few tourists in the area are all in Capri. It’s calming, it changes, there is no noise. There are no people shouting there. There’s no one honking at you on the streets, It’s weird, a little. Who’s honking at you for nothing? Wow also, the little video jobs for my friends in Paris, stuck like rats for my parents in Normandy, in the rain, the same for my parents and who can see that I’m in the sun. It doesn’t even have to go very far, does it? It’s truly sublime. Marianne chose Italy for this kind of landscape, but also for what has become a real obsession for her. Me, my goal, is to try all the pizzas in Naples. And that, I’m not sure I’ll have time. And that makes me very sad. Before testing all those in Naples, The girls will test those from Procida. But there, bad surprise. Ah, yeah It’s hot, I’m dead. It’s annoying, but it’s hot. I’m going to drink a Naples. 6 euros for a plate of pasta with tomato sauce. I don’t know, We’re going to see another one. We’ll check. Ah, wait, There it is. Fuck, but it’s super expensive there, On the other hand. Maybe we can check there, there. Because there are people, If you want. There, there are pizzas. 5 euros, 5 euros. Oh, my. How are you, Yes. I quickly got used to the price of alcohol and the price of food. When we return to France, it’s going to be weird for us, I think. Oh yes. I wouldn’t eat so much pizza if they were all that pricey. It’s not so bad. The wild coves, they, are fortunately free. But full of surprises. Ah, there, he is there, the fish Hey, There is something, there ! There’s something! No, but I swear to you, I think it’s a paper. There’s a fish behind me, I hate There are some everywhere, In fact. That’s cool, it rests a little, it’s less noisy. It was quiet. Yes, It was good. But the clicks, the horns, I miss them. Rested, Young girls have only one desire, Rediscover the magnetic bustle of Naples. SO, we’re going to put on our little aprons. Sunday, the most important day for Christelle and Corinne. It’s rich. Okay. The Sicilian is you and I am the Bongolese. So. All right, We do it like this. But she’s still a ch’ti. So you cut them in D or Lavelle In D. In a family, we ask what is the square of our two locks, That’s it And yes, because everyone has our habits. Each to their own recipe, but the common point, It’s because here, meals are always prepared while singing. Corinne browns the cockles in olive oil, datterinas, cherry tomatoes and chili peppers bought at the market. Cooking is always a bit of a spectacle for the Neapolitans. This song is beautiful. Yes, I came to the re-season a little sometimes. Ah, no, Never. I have a husband who is very, very Neapolitan. And who wants to eat? Napolita. I’ve never cooked French at home. You never make quiche, Lorraine? Never. Oh, no, Me, My boys would miss it if there wasn’t quiche every now and then. Lorraine. Antoine, did you tell me what you did? And there you have it, It’s ready! He is 2 p.m. After hours of cooking and singing, the family finally sits down to eat. Everyone is waiting for the approval of the little Neapolitans. Like every day, It’s very good. In addition, It wasn’t your mother who cooked, It’s me. Stop, I do everything. That’s it, He’s not your mother’s kid. The family will be able to spend time at the table, Because the governor of the region, faced with the spread of the virus, has just decided to close all schools until further notice. But not its restaurants. In Naples, There are priorities that we do not deviate from. THANKS.