My interest in bread-baking came from a general fascination of life's most basic food processes.

我對烘焙麵包的興趣來自對於生活中最純粹的食品製作過程的迷戀。

Now, I'm searching to find the craftsman of the modern day, the ones who have dedicated their lives to caring on the timeless traditions that make the world rich.

現在，我正在尋找當代的工匠，那些貢獻心力去觀照讓世界更富饒的永恆傳統的人。

So part of the journey of trying to find out what an artisan is in the modern day is to understand how people are becoming artisans in the modern day.

所以在試著去找出現代工匠為何的旅程中，其中的一部分是去理解人們如何在今日成為工匠。

We're here in Bologna at Gelato University.

我們在波隆納的 Gelato University。

Let's check it out.

我們來看看吧。

50-60 years ago, the old gelateries, they were working by trying.

五六十年前，過去做 Gelato 的工廠，他們一邊嘗試一邊製作。

Now, we are lucky because we know what's going on.

現在，我們很幸運因為我們知道一切是怎麼回事。

When you know why, when you know how to move, you can do something amazing, while still remaining artisanal.

當你知道原因，當你知道怎麼做，你就可以做一些驚為天人的事，卻仍保有工匠精神。

My name is Stefano Tarquinio, and I'm a gelaterie from Carpigiani Gelato University.

我叫 Stefano Tarquinio，而我是一位來自 Carpigiani Gelato 大學的 gelato 師傅。

First of all, gelato and ice cream not the same thing.

首先，gelato 和冰淇淋是不一樣的東西。

Gelato has less fat, less air, and served at a higher temperature.

Gelato 的脂肪含量較少、空氣含量較少，且在較高的溫度仍能保存。

All of which contribute to gelato's signature soft, silky, elastic texture.

這些都賦予 gelato 具指標性的柔軟、如絲綢般、可延展的質地。

Secondly, gelato is not some chic new trendy European version of ice cream, its roots are ancient, 3000 BC ancient!

第二，gelato 並非歐洲版的新時髦品種冰淇淋，它有著古老的根源，追溯到西元前三千年！

Minor advancements were made by Sicilian fishermen with salt and temperature control, but the process was largely unchanged until the 1800s.

西西里的漁夫用鹽和控制溫度的方式做了些微的改進，但一直到十九世紀，製作流程幾乎都沒有改變過。

Making gelato before the 1800s was a physically exhausting process, taking up to four people to hand churn a single batch.

在十九世紀前，製作 gelato 的流程非常費力，每一桶都需要四個人手動攪拌器攪動。

Now some purists might say that these were gelato's glory days, romanticizing the hand churning.

現在一些純粹主義者可能會說那些日子是 gelato 的光榮時光，浪漫化手動攪拌的製程。

But the consequence of all this intense labor made gelato an expensive delicacy for the rich, out of reach to most.

然而這費力費時的結果讓 gelato 成為一種有錢人的昂貴美食，大部分的人都吃不到。

Once the first motorized batch freezer hit the market in the early 1900s, the production never looked back.

當第一台機動化製冰機在二十世紀初一上市，製作流程就不再像過去那樣了。

Fast forward to the 1940s when Bruto Carpigiani began to design the modern gelato machine.

製作流程不斷演進到1940年代， 當時 Bruto Carpigiani 開始設計現代版的 gelato 製造機。

So fast, so efficient, so seemingly easy, but it begs the question: is the gelato maker an artisan even with all these incredible technological advancements?

超快速、超有效率、看起來超級簡單，但它導向了一個問題：當科技有驚人地進步後，gelato 師傅還稱得上是工匠嗎？

The key, of course, if you want to make something good, is use fresh ingredients.

關鍵是，當然，如果你想製作出品質好的 gelato，就要用新鮮的材料。

This is a class actually we have here in Italy because we are full of very good ingredients.

這事實上是一堂在義大利的課題，因為我們有很多非常好的食材。

As you can see here we have fresh fruit, very good quality milk, from specific types of cows we have in this area.

如同你在這裡所見的，我們有新鮮的水果，品質非常好的牛奶，這些牛奶來自我們這個區域特定品種的乳牛。

So what we are going to have is something great because of the raw materials we are using here.

所以我們將得到的是很棒的東西，因為我們在這裡所使用的原料的緣故。

This is the role of the artisan, to select the good ingredients, to understand, to feel the good ingredients, in order to extract all the goodness, to give something amazing at the end.

這是工匠的職責，去挑選好的食材，去了解，去感受好的食材，以提煉出所有最好的元素在最後製作出令人驚豔的成品。

Carpigiani, the Gelato University, was certainly an interesting experience, I've never quite seen anything like it.

Carpigiani，Gelato 大學，絕對是一個很有趣的體驗，我從來沒有看過像這樣的東西。

And I think its really relevant today because here is how craftsmanship has evolved into the modern day, and technology has a lot to do with this one.

而我也覺得這和今日的一切非常相關，因為這裡正是技藝如何演變到今日的地方，而科技也和此息息相關。

Right now, actually we have the technology on our side, so you can still work in an artisanal way, but using the technology on your side.

此刻，科技事實上是站在我們這邊的，所以你仍然可以用傳統工匠的方式製作，但用科技來輔助你。

It doesn't feel very artisanal to me right now.

我現在並不覺得製作過程非常地具工匠精神。

It feels like we're just dumping ingredients into a machine.

感覺我們就只是把材料倒進機器裡。

I mean I'll give you an example to understand. Sure.

我指的是，我會舉一個例子來讓你理解。沒問題。

If I make custard on a pan, or if I'm using a machine to make the custard, it still remains my recipe, it still remains my ingredients, it still remains what I want actually.

如果我在一個平底鍋中做軟質奶油冰淇淋，或者我用機器做軟質奶油冰淇淋，它用的仍是我的食譜，它用的仍是我的食材，它仍是我想要的樣子。

So I use the technology, but it still remains mine.

所以我使用科技，但它仍是我的。

It's delicious. It's great.

它很美味。它非常好吃。

Not bad at all.

還不錯。

You can have the most wonderful machine, but if you're not there to make the adjustments that the quality of the product is really going to be noticed.

你可以有一台超棒的機器，但如果你沒有在那裡做調整，產品的品質就不會這麼地好。

So the question is, is technology getting so advanced that it pushes out the artisan, or is there a way to integrate good technology with the actual artisan and still get an artisanal product?

所以我們的問題是，科技真的已經這麼進步，進步到不用工匠，或者是否有甚麼方法可以融合先進的科技和工匠技藝，且仍然可以得到具工匠水準的產品？

And I think we're trying to figure that out.

我想我們正試著找出答案。