in the world.

在這個世界上。

The original recipe calls for seven ingredients,

原始配方需要七種成分。

no more, no less.

不多，也不少。

Basil, extra-virgin olive oil,

羅勒，特級初榨橄欖油。

pine nuts, Parmesan cheese,

松子，帕瑪森奶酪。

pecorino cheese, salt, and garlic.

坡裡諾奶酪，鹽，和大蒜。

We are in Genoa, Italy.

我們在意大利的熱那亞。

Here is where pesto was invented.

這裡是發明香蒜醬的地方。

And ask any Genoese you know,

再問問你認識的任何一個熱那亞人。

and they will tell you that pesto made outside of the city

他們會告訴你，在城外製作的香蒜醬

just can't compete with the one that is made here.

只是不能與這裡生產的競爭。

Why? Because all the seven ingredients here

為什麼？因為這裡的所有七種成分

are just a little bit more special.

只是更特別一點。

Take the basil, for example.

以羅勒為例。

This variety is considered the finest in the world

這個品種被認為是世界上最好的。

because it has smaller leaves than usual

因為它的葉子比平時小

and a more delicate flavor.

和更細膩的味道。

And just like basil,

而且就像羅勒一樣。

all the seven ingredients are distinctly Genoese.

所有這七種成分都是明顯的熱那亞風格。

We're here to find out why.

我們在這裡找到了原因。

Claudia: Once we've got our basil, we're at a crossroads:

克勞迪婭：一旦我們得到了我們的基爾，我們就處於一個十字路口。

mix the seven ingredients with the more traditional,

將七種成分與更傳統的成分混合。

time-consuming pestle and mortar,

耗時的杵和臼。

or use a more common mixer.

或使用更常見的混合器。

Both methods are possible and, most importantly,

這兩種方法都是可能的，最重要的是。

accepted by pesto experts like Roberto.

被羅伯託這樣的香蒜醬專家所接受。

Today, we'll see both methods,

今天，我們將看到這兩種方法。

because each one leads to a different-tasting pesto sauce.

因為每一種都會導致不同味道的香蒜醬。

Let's start with the more modern approach.

讓我們從更現代的方法開始。

At the production site, the first thing that happens

在生產現場，首先發生的事情是

is washing the leaves.

正在清洗樹葉。

They are washed three times and disinfected

它們被洗了三次並被消毒。

to lose all residues of dirt

去掉所有殘留的汙物

and to make sure the leaves are absolutely clean.

並確保葉子是絕對乾淨的。

Then they're dried.

然後他們就被晒乾了。

Claudia: I think we got it by now:

克勞迪婭：我想我們現在已經得到了它。

Basil is an essential part of pesto.

羅勒是香蒜醬的一個重要組成部分。

About one-third of it, in fact.

事實上，大約有三分之一。

Here, we just washed 5 kilos of basil,

在這裡，我們剛剛洗了5公斤的羅勒。

which will make 15 kilos of pesto.

這將使15公斤的香蒜醬。

But what about the other six ingredients?

但是其他六種成分呢？

Unlike basil, not all of them come from Genoa

與羅勒不同的是，它們並非全部來自熱那亞

or its region, Liguria,

或其地區，利古里亞。

but they're all tied to its history.

但它們都與它的歷史聯繫在一起。

We'll tell you more about them as they go in the mixer.

當他們進入混合器時，我們會告訴你更多關於他們的資訊。

The first one to go in is extra-virgin olive oil.

第一個要進去的是特級初榨橄欖油。

Claudia: The second ingredient is the basil.

克勞迪婭：第二個成分是羅勒。

We now have the two cheeses, Parmesan and pecorino.

我們現在有兩種奶酪，帕馬森和佩科裡諾。

And when cheese is involved,

而當涉及到奶酪的時候。

it wouldn't be a "Regional Eats" episode

這不會是 "地區性的吃 "的情節

without some tasting.

沒有經過一些品嚐。

Unlike the basil and the olive oil,

不像羅勒和橄欖油。

these two cheeses are not local ingredients.

這兩種奶酪不是在地原料。

So how did they become part of the pesto recipe?

那麼，它們是如何成為香蒜醬配方的一部分的呢？

Well, the answer, at least for Parmesan, is simple.

好吧，答案，至少對於帕爾馬乾酪來說，是簡單的。

The same way it is the king of cheeses

同樣地，它也是奶酪之王

for 21st-century Italians, including me,

對於21世紀的意大利人來說，包括我在內。

Parmesan held a special place in the hearts of Italians

帕瑪森在意大利人心中佔有特殊地位

and Genoveses in the Middle Ages.

和中世紀的Genoveses。

Claudia: Back in the Middle Ages and until the 18th century,

克勞迪婭：回到中世紀，直到18世紀。

notation was not the only thing happening in Genoa.

在熱那亞發生的事情不僅僅是記號。

Genoa was also one of the most powerful trading cities

熱那亞也是最強大的貿易城市之一

in the Mediterranean.

在地中海地區。

One of the main trade routes

主要貿易路線之一

of the Genovese maritime republic was Sardinia.

熱那亞的海上共和國是撒丁島。

From there, sailors would bring building stones

從那裡，水手們會帶來建築石料

back home to Genoa, but most of all --

回到熱那亞的家，但最重要的是 --

and, I mean, can you blame them? --

而且，我是說，你能怪他們嗎？--

pecorino cheese.

佩科裡諾奶酪。

Claudia: We're getting to the end.

克勞迪婭：我們快到終點了。

The fifth and six ingredients to go in for the mix

第五種和第六種成分要進去混合

are pine nuts and garlic.

是松子和大蒜。

This garlic is a local variety called Vessalico,

這種大蒜是當地的一個品種，叫做Vessalico。

named after a small town in this region.

以這個地區的一個小鎮命名。

It has a strong aroma

它有強烈的香氣

but a more delicate flavor than other varieties.

但比其他品種的味道更細膩。

Claudia: Last but not least is a touch of coarse sea salt.

克勞迪婭：最後但並非最不重要的是加點粗海鹽。

And, why not, a bit more olive oil.

還有，為什麼不呢，再來點橄欖油。

Claudia: We've seen the more modern way to make pesto.

克勞迪婭：我們已經看到了更現代的方法來製作香蒜醬。

So now it's time to travel back in time

所以現在是時候回到過去了

and familiarize ourselves with these two tools:

並熟悉這兩個工具。

a wooden pestle and a marble mortar.

一個木杵和一個大理石臼。

We'll do this in Roberto's restaurant, Il Genovese,

我們將在羅伯託的餐廳Il Genovese進行這項工作。

in the center of the city.

在城市的中心。

When making pesto with a pestle and mortar,

用杵和臼製作香蒜醬時。

the order the ingredients go in is a little bit different.

成分的順序有一點不同。

Roberto starts with garlic.

羅伯託從大蒜開始。

Claudia: Now, it's the basil's turn.

克勞迪婭：現在，輪到羅勒了。

Claudia: Sea salt.

克勞迪婭：海鹽。

We add the two cheeses and olive oil,

我們加入兩種奶酪和橄欖油。

and our pesto is ready.

我們的香蒜醬已經準備好了。

But we didn't taste it with pasta as promised, after all.

但我們畢竟沒有如約用意大利麵來品嚐。