and today I'm going to meet with Vincenzo and Giuliana,

今天我要去見文森佐和朱莉安娜。

who make some of the most exquisite gelato in the country.

他們製作了全國最精美的冰淇淋。

Their story is as rich

他們的故事一樣豐富

as the one of their hometown, Ruvo,

作為他們家鄉魯沃的一個。

that is renowned for its architecture

聞名遐邇

and rich craftsmanship.

和豐富的工藝。

For the two siblings, it's all about keeping

對於這對兄妹來說，就是要保持

the craft of gelato making alive.

活著的冰淇淋製作工藝。

And the best way to do that

而最好的方法是

is to take your family recipe from 1840

就是把你1840年的家傳祕方拿出來。

and never changing it.

而從不改變它。

Let's go find out more.

我們去了解一下吧。

This is a story of how one family took gelato

這是一個關於一個家庭如何吃冰淇淋的故事。

to a small southern Italian town 180 years ago

180年前，在意大利南部的一個小鎮上

and gave it a home.

並給了它一個家。

The family recipe calls for only three ingredients:

家庭配方只需要三種材料。

Claudia: Gelato at Mokambo has been made this way since...

克勞迪婭：Mokambo的冰淇淋一直都是這樣做的，因為...

well, since 1840.

好吧，自1840年以來。

It's all thanks to Uncle Luigi,

這一切都要感謝路易吉叔叔。

who brought the art of gelato making

誰帶來了製作冰淇淋的藝術

from the royal courts of Naples to his hometown, Ruvo,

從那不勒斯的皇室宮廷到他的家鄉魯沃。

which has been synonymous with gelato ever since.

從此，它就成了冰淇淋的代名詞。

The original 1840 recipe,

1840年的原始配方。

which is called the King's Cream,

這就是所謂的王者之膏。

has been joined by seven other flavors:

已有其他七種口味的產品加入。

pistachio, almond, chocolate, quince,

阿月渾子，杏仁，巧克力，桲。

nougat, gianduia, and hazelnut.

牛軋糖、薑餅和榛子。

All ingredients are seasonal,

所有的食材都是應季的。

and that is why your go-to winter flavor here

這就是為什麼你在這裡的冬日裡的首選口味

would never be, say, strawberry,

將永遠不會是，說，草莓。

but almond.

但杏仁。

This flavor in particular is made

特別是這個味道是由

with a homemade almond butter,

配上自制的杏仁醬。

which is actually grinding before our eyes as we speak.

在我們說話的時候，它實際上就在我們眼前磨合。

We're now finally adding

我們現在終於增加了

that third and final ingredient, milk.

第三種也是最後一種成分，牛奶。

Claudia: But we are not finished yet.

克勞迪婭：但我們還沒有完成。

First, we need to cook it.

首先，我們要把它煮熟。

And if you think that you could just skip this step,

如果你認為可以直接跳過這一步。

please keep watching.

請繼續關注。

Giuliana feels pretty strongly about it.

朱莉安娜對此感受頗深。

Claudia: It's now time to pour our cooked mixture

現在是時候倒入我們煮好的混合物了。

in the gelato machine,

在冰淇淋機裡。

which will freeze the cream

凍結奶油

and transform it into gelato.

並將其轉化為冰淇淋。

Claudia: You may have been watching this

克勞迪婭：你可能一直在看這個。

for only a few minutes,

僅僅幾分鐘的時間。

but it actually took us five hours

但實際上我們花了五個小時

to make only one flavor.

只做一種味道。

And while I feel for Giuliana

雖然我為朱莉安娜感到難過

having to do this eight times every day

每天要做八次

for each flavor,

每種味道的。

I can't wait to taste the one I worked for today.

我迫不及待地想嚐嚐今天我工作的那個。

So let's get to it.

所以，讓我們開始吧。

Will I be transported to 1840 with this gelato?

有了這個冰淇淋，我會不會被傳送到1840年？

Claudia: You know what I just said

克勞迪婭：你知道我剛才說什麼嗎？

about making one flavor taking five hours?

做一種口味要花五個小時？

Well, this tasting part was no joke either.

嗯，這個品鑑部分也不是開玩笑的。

Giuliana and Vincenzo are very serious about

朱利亞娜和文森佐非常認真地對待

letting me taste every single flavor.

讓我品嚐每一種味道。

Giuliana keeps scooping some more gelato for me.

朱莉安娜一直在為我多舀一些冰淇淋。

And a special mention goes to...

特別要提到的是...

[Vincenzo laughs]

[文森佐笑]

I really thought we ended with a bang

我真的以為我們是以爆炸結束的

with pistachio, which I loved,

與開心果，我喜歡。

but I may have a new favorite after all:

但我可能有一個新的喜愛，畢竟。

the King's Scepter.

國王的權杖。

This one takes three days to make

這個要三天才能做好

and is made from Iranian saffron.

並由伊朗藏紅花製成。

Giuliana serves it in a cone

茱莉亞娜把它裝在錐子裡

filled with cream and pistachio paste.

用奶油和開心果醬填充。

She then covers the gelato

然後，她覆蓋了冰淇淋

with some more cream and gold leaves.

再加上一些乳白色和金色的葉子。