Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking. Treat it as a searchable index of what was broadcast, not a quotation record.
00:00:00Universal Heritage.
00:00:51where I grew up from
00:00:54Ghizdaru locality in Giurgiu county is known for
00:00:58the skill of its farmers. In the art of vegetable growing. Roxana
00:01:01Geantă decided to take this legacy to a whole
00:01:05new level. By accessing European funds, the young
00:01:09vegetable grower managed to establish an area of
00:01:1219,000 square meters of protected spaces. It's not
00:01:15about simple greenhouses, but about high-performance,
00:01:19state-of-the-art greenhouses, equipped with
00:01:22from him in the next fully automated climate control, smart fertilization
00:01:25and computerized microclimate
00:01:27control. This modern infrastructure allows
00:01:31Roxana to reduce dependence on the whims of the weather, to extend
00:01:34the growing season and to ensure constant
00:01:38productivity throughout the year. We have an area
00:01:41of 19,000 square meters of
00:01:44protected cultivation, practically two greenhouse bodies
00:01:48of nine sections each, which total 5,000 square meters, and nine
00:01:51individual greenhouses of 500
00:01:54square meters each, plus eight more greenhouses that
00:01:57total 3,000 square meters,
00:02:00which I established with the help of European funds, measure
00:02:044.1, greenhouse constructions financed by AFIR.
00:02:07This type of greenhouse is among
00:02:11the most performant, it is controlled through an application on
00:02:14the phone? Yes, yes, indeed that's right, we have applications on
00:02:18the phone, on the computer, but they can also be controlled manually in
00:02:21case we don't have internet or a power
00:02:25outage, they can be controlled manually, with heating, with
00:02:28ventilation, with a drip irrigation system,
00:02:31the greenhouse practically ventilates through
00:02:34the roof
00:02:37and through the sides, they open and close automatically depending on
00:02:40the climatic conditions, on wind speed, on
00:02:44humidity, on
00:02:47- came temperature, it depends how it's set. At this moment we see a cucumber crop. When
00:02:51did you plant them? They were planted about three weeks ago,
00:02:54but because they had warmth and conditions, they grew
00:02:58very quickly and have already started to bear fruit, we
00:03:02are already starting to harvest, these are autumn cucumbers, not autumn
00:03:05cucumbers, yes, we have drip lines at
00:03:0890 cm between rows, and the plants are
00:03:1250 cm apart from each other in order to
00:03:16perform the necessary tasks, for example
00:03:19suckering, we have to sucker them, break off every
00:03:22shoot that grows from the leaves, tie them up with strings and then we
00:03:26need space for us and for them, unlike other crops
00:03:30that I've seen in other greenhouses, with you, everything is in
00:03:34order. Yes, thank you, indeed, we wanted them to
00:03:37look good, besides the fact that we have to give them
00:03:41the conditions to grow beautifully, you're proud of a
00:03:44crop when you see that it also looks good. That's right, are they
00:03:47pretentious? Yes, they are pretentious first of all to
00:03:50temperature, too hot or too cold. They are pretentious to
00:03:54diseases. Aphids, fleas, as we call them in
00:03:57Romanian, which settle under the leaves and cause
00:04:00havoc, there is also the spider mite
00:04:04on cucumbers, the red spider mite or the common spider mite, which
00:04:07also, it effectively
00:04:10destroys the crop and you have to be present permanently, to
00:04:14monitor the crop, to see that it doesn't appear,
00:04:17of course, but we have to keep an eye on them all the time like children, it
00:04:21really looks very airy the crop, I like it very
00:04:24much, it needs a lot of water, doesn't it? Yes, we water them every
00:04:27other day, we don't have to water them
00:04:30because we also have this foil which still maintains
00:04:33humidity, it doesn't allow the water to evaporate so quickly from
00:04:36the soil and then
00:04:40The project from Ghizdaru offers a every two days is enough watering and anyway the plant
00:04:43effectively shows when it's thirsty, so to speak, then
00:04:47the leaves wither, but we don't want to get to that
00:04:50situation. And until when will you go with them? We hope until
00:04:55de minimis aid, represented December, if possible, we will also heat them at the end of the month when the temperatures
00:05:00drop at night and
00:05:03extend the crop as much as possible, as much as they produce, that's how much we want to
00:05:07enjoy the fruits, you will heat them because you
00:05:10have the possibility, we know this. In spring, when we talked, you
00:05:13said you have some central heating systems that can provide heat throughout
00:05:17the year, yes, yes, yes, we have central heating systems that
00:05:20work with pellets, but they can
00:05:23also be heated with coal, wood or
00:05:27other materials, so you made an investment with the help of European
00:05:31funds, thought out from A to Z, with everything you
00:05:34need, I said to have all the necessary equipment to have
00:05:38a good crop.
00:05:47As I was telling you earlier, the heating in the greenhouses is done with the help
00:05:51of central heating systems that run on pellets. In these
00:05:54boxes, we will put the pellets and with the help
00:05:58of the auger, they will be pulled towards the burner, where
00:06:01here is the combustion chamber, and the hot air
00:06:05goes through these pipes to the end of the
00:06:08greenhouses, where it is distributed evenly over the entire surface.
00:06:12And the plants enjoy the warmth and then they grow
00:06:16beautifully, so I'm waiting for you in winter to visit us
00:06:19again, to see how the burners work
00:06:23and how the plants also enjoy a
00:06:25favorable climate.
00:06:28Besides tomatoes, what else
00:06:36did you have this year? We had eggplants, we had bell peppers
00:06:39at the beginning of the season in spring,
00:06:43we had lettuce, radishes, spinach, green
00:06:46onions and we also had watermelons with which we did
00:06:50very well, we also had watermelons in the greenhouse which were
00:06:53exceptional, meaning both good production, they were
00:06:56pollinated with the help of bumblebees, offered an
00:07:00excellent taste and a unique sweetness and
00:07:02aroma. We also had red watermelons and sweet
00:07:06corn, it was a diverse crop, because we wanted to
00:07:09see what we can do better. What we know how to do
00:07:13better, what turns out better? The search for profitable
00:07:16solutions pushed Roxana towards courageous
00:07:19technological experiments. This marked an absolute
00:07:23first for her farm, the first year in which she tested
00:07:26watermelon cultivation in protected spaces. While most
00:07:30cultivators in the south of the country rely exclusively on classic
00:07:33field crops, Roxana integrated watermelons under
00:07:37the dome of automated greenhouses. The results confirmed
00:07:41the viability of the technology. Through perfect control of
00:07:44humidity and temperature, protected from the extreme heat of
00:07:48the summer months, the watermelons reached excellent quality
00:07:51parameters, taste and earliness. This
00:07:55innovation promises to become a valuable niche for the
00:07:58farm, allowing harvesting much earlier than
00:08:01open field crops. I cultivated
00:08:04watermelons for the first time, I asked for help from someone for
00:08:08technical advice and for what variety would
00:08:10be best suited for the crop. And it was very satisfying. Do you
00:08:14still have some now? Yes, they are no longer as they were, because they have been planted
00:08:18for five months, we have harvested constantly, but there are still some left.
00:08:22And what conditions did you provide for them? They like warmth, they like. They
00:08:25like warmth, they like to have plenty
00:08:28of water. Other conditions, you know, they are not that
00:08:32pretentious, I can tell you zero fertilizers, we
00:08:36never put any kind of fertilizer, it was
00:08:39100% organic, our watermelons. And when
00:08:43did the first ripe watermelon appear? I think
00:08:46around June 4th. Early?
00:08:49Yes, yes, yes, they weren't on the market yet, they only
00:08:52started appearing later, yes, I think also from protected spaces. Will you
00:08:56cultivate more next year? Yes, yes, it was, for me it was
00:09:00encouraging with the watermelon crop and I want to cultivate
00:09:03them in the greenhouse so I can heat them, I think you could also do it over winter to
00:09:07get them out in, over winter here's a problem, because we
00:09:11don't have... light in winter, sunlight is not
00:09:15enough for watermelon or cucumber
00:09:18crops, and if they don't have light, then they tend to
00:09:22go into vegetation and don't set fruit, they don't fruit as
00:09:25they should, the internodes will be very long and the plant
00:09:29will go after light. You have learned over time a lot of
00:09:33secrets about vegetable care? Well, you know how it is, you
00:09:37learn these things from practice. I say agriculture is not learned from
00:09:40books, but from practice. Maybe also from mistakes, for
00:09:44me it's also a passion, I tell you honestly that I do everything with passion,
00:09:48I care for them with passion,
00:09:52they are practically like children to me. And you were telling me
00:09:55about cucumbers a little earlier, when we were talking, you
00:09:59were telling me about the first floor, about the flowers they
00:10:02aborted. Yes, well that's why I also mentioned mistakes earlier,
00:10:06because, well, I also made a mistake this year, I
00:10:09planted the seedling a little too
00:10:12long, a bit old, and then until it rooted,
00:10:16until they started to grow, practically the
00:10:19little flowers they had could not form
00:10:23and then. look here, this, for
00:10:26those who don't know, this means they turned yellow, they aborted and
00:10:30I lost, I don't know, maybe to give an example,
00:10:34I think 3 tons of cucumbers, what
00:10:37was lost, but we have, we have
00:10:41hope that they will continue to bear fruit as they
00:10:44should, and, but it's also possible from those high temperatures, from
00:10:48yes, and from the heat, of course it was very hot and the temperature
00:10:51fluctuations during the day reached over 40 degrees,
00:10:55at night it had already started to cool down to somewhere below
00:10:5920 degrees and you realize 20 something degrees difference
00:11:02between day and night, an enormous amount for
00:11:04the plant.
00:11:12It was a big challenge this year with the marketing
00:11:16of products, but slowly but surely we are trying
00:11:19to find a contract, we recently found one with a supermarket
00:11:23that promised us. It said it would take all the products and
00:11:27we hope it will help us with the
00:11:30sale of vegetables. Conscious that
00:11:33the future of a 19,000
00:11:36square meter farm cannot depend exclusively on
00:11:39market sales or the whims of intermediaries, Roxana
00:11:42Geantă is preparing the next strategic step for her
00:11:46business. In the coming period, the young vegetable grower will
00:11:50sign a firm contract with a large supermarket chain, through
00:11:54which she will ensure the sale of the entire vegetable production.
00:11:57This move will completely change the rules of the game for the farm in
00:12:01Ghizdaru. The contract with a large retailer offers financial
00:12:05predictability, guarantees
00:12:07stable prices and completely eliminates the risk of remaining with
00:12:11unsold goods in the greenhouse during periods of overproduction. For
00:12:15the supermarket, the partnership means a reliable source of Romanian
00:12:19vegetables with an authentic taste, grown to European
00:12:22standards, delivered consistently
00:12:25due to state-of-the-art technology in the greenhouse. I find it an
00:12:29extraordinary thing that you started negotiations with a
00:12:32supermarket, probably for a start with
00:12:35cucumbers, but in the future with all the vegetables you grow. I don't know
00:12:39about the future yet, I think in the future
00:12:42I will only cultivate cucumbers
00:12:45because it's a profitable crop for us,
00:12:49they produce a lot, they are very productive and then for this
00:12:53area, I think it's worth
00:12:55cultivating, and the problem is that
00:12:59if you intersperse several varieties of tomatoes, cucumbers, peppers, they also have
00:13:02different pests, then treatments cannot be applied because
00:13:06diseases spread from one to another and it's harder to have
00:13:09a mixed crop. But how did you manage to take this step
00:13:13towards the supermarket, because there are other vegetable growers who don't have
00:13:17access? Probably because we also have a fairly large cultivation
00:13:21area and excessively
00:13:23much production, so to speak, and then
00:13:27we also looked through acquaintances and we still
00:13:30managed to find a contract and what are the conditions
00:13:34that the supermarket imposes on you? There are several. First of all, their size
00:13:38must be between 9 and 14 cm,
00:13:42not to mention they must be fresh, natural, without
00:13:45pesticides if possible or rather to pass the 7-10
00:13:49day period
00:13:52after spraying, they must be packed
00:13:55in certain crates or cardboard boxes, we have to take them to
00:13:59the collection point, there are
00:14:01some conditions, but it's good, at least it's
00:14:05good that we can sell them. And are you satisfied with
00:14:09the price? At this moment the price is not
00:14:12satisfactory, but we hope it will increase and
00:14:15it will be good. Although from a technical
00:14:19point of view, the greenhouses functioned impeccably, offering
00:14:22extremely rich vegetable and watermelon harvests. The joy
00:14:26of the farmers was quickly overshadowed by the economic reality
00:14:29of the market. This year proved to be one of paradoxes
00:14:32for cultivators. Good
00:14:35productions generated an oversupply that collapsed
00:14:38prices at the farm gate. For some crops,
00:14:41such as cucumbers or certain tomato varieties, prices
00:14:45dropped during peak harvesting periods, leaving
00:14:48producers unable to cover their basic
00:14:51costs. The situation is critical because the
00:14:55collapse in selling prices coincided with an aggressive wave of rising
00:14:59agricultural inputs. Romania ranked among the top
00:15:02European countries in terms of increasing costs for farmers,
00:15:05registering a significant increase in prices
00:15:08for energy, fuel, fertilizers and plant
00:15:12protection treatments. For a young farmer, the correlation
00:15:16of European funds with direct support programs, such as
00:15:20the only safety net to avoid final financial
00:15:24collapse in the face of this economic imbalance on
00:15:28the market. I would also like to discuss a bit about the tomato crop that
00:15:32we saw in the seedling stage, you were about to
00:15:35plant, how was it? "The tomato
00:15:37crop was very good, they were very
00:15:40productive, we cultivated the precocious variety, those with
00:15:44a tip, as everyone knows them, what I didn't expect was for them to be so
00:15:47productive, because the precocious variety produces
00:15:50somewhere around 1-2 kg per plant, but
00:15:54for us it was up to 5 kg, but the problem
00:15:58was, as I told you earlier,
00:16:01the marketing, the selling price was very bad, we sold them for 2
00:16:04lei a kilogram and for 1 leu and a few bani
00:16:08for preserves, so no, it
00:16:11was not profitable, which is not good at all, it's not
00:16:15good, but we can't do anything, because we
00:16:19don't have, in our area there are no warehouses
00:16:22or, somehow a form of association, because in
00:16:25Giurgiu county there are many vegetable growers and if there was a
00:16:29form of association where we could somehow
00:16:31gather and all take the goods,
00:16:35probably these blockages wouldn't happen, but
00:16:39for now there isn't a well-established system. Well, since you
00:16:43set the tone with these high-performance greenhouses, maybe you can also set the tone with
00:16:47a cooperative. Uh, yes, we already have a cooperative
00:16:50established and there are several members in the cooperative,
00:16:54but we still have work to do before we can
00:16:58build a warehouse or I don't know,
00:17:01it's still difficult for now. I think that would be the next
00:17:04step and maybe again with European funds. Yes. Yes, you know, I
00:17:08thought about that too, I also thought about a cannery,
00:17:11for pickles, including for purees, but
00:17:14in the future. For all these you
00:17:18need manpower, how are you with manpower? Friends help me,
00:17:22cousins, neighbors, they come to harvest, they come
00:17:26to tie. We don't have employees at the moment, because we
00:17:29can't afford it with these selling prices. In
00:17:32the future, I was thinking of collaborating somehow with
00:17:36people with... Asians because they are much
00:17:39more hardworking than our Romanians. And you can
00:17:43make a long-term contract, for two years or for how long. Yes, I understand that
00:17:46these contracts are for an unlimited
00:17:50period, there isn't a specific time,
00:17:53but I would like to have loyal workers who
00:17:57will stay with me, so that we get along well and
00:18:00work together. I have acquaintances
00:18:03in other fields of activity, not in agriculture, who work with
00:18:07Asians and are very satisfied, they are very correct, very
00:18:11honest, they are clean and indeed they
00:18:15suggested that I also make
00:18:18such an engagement to collaborate with
00:18:22them. Drawing a line at this moment, how is this
00:18:26year, how is the balance sheet? Not very good this
00:18:29year, because first of all the raw material is
00:18:33expensive and it will continue to get more expensive, from
00:18:36seeds to the peat in which we sow
00:18:39the cells and everything we need to
00:18:42produce the seedlings until harvesting, so
00:18:46to speak, all the treatments, everything they
00:18:49need, the water
00:18:51for irrigation,
00:18:54including the drip lines, everything has become more expensive,
00:18:57and the selling price was very bad and
00:19:01so we are somewhere slightly in profit, but slightly
00:19:05in profit, someone else told me:
00:19:16Yes, that's right, you have to fill it and take care of it, because practically agriculture takes
00:19:20up all your time, you have to be with them all the time, especially with
00:19:24cucumber cultivation, now that they have all the necessary
00:19:27conditions for growth, you always have to sucker them, you have to twist them around
00:19:31the strings, because if the growing tips go down, then as I
00:19:35told you, they are no longer after the light that... is absolutely necessary
00:19:38for photosynthesis and it's not what it should
00:19:42be, then they grow deformed, they grow, they are no
00:19:46longer within parameters. I hope
00:19:49the market will settle down somehow, I hope you will achieve positive
00:19:53results with this contract and end the year in profit,
00:19:56thank you very much, God help us, so be it, and we wholeheartedly hope
00:20:00that it will somehow regulate itself, there were some blockages
00:20:03this year, but we hope they won't happen again in the future. Through people
00:20:07like Roxana Geantă, Romanian vegetable growing
00:20:10acquires a new face, digitized and resilient in
00:20:13the face of economic crises.
00:20:17living lesson in survival and evolution, in a year in
00:20:21which low prices and expensive inputs brought
00:20:24many farmers to their knees. The transition from the traditional market
00:20:28to large contracts with modern retail is the only
00:20:32way for Romanian farms to remain
00:20:35profitable and secure.
00:20:54In a previous edition, I presented to you
00:20:57the Blacksmith's House in Tupilați commune, Neamț
00:21:00county, which was founded by Vasile
00:21:04Vezeteu, whose life story could
00:21:07be the subject of many films. At just
00:21:1115 years old, he would walk for miles
00:21:14to learn the trade alongside a farrier
00:21:17blacksmith. He was fascinated
00:21:20by fire and the way iron could
00:21:23be transformed from a cold piece of metal
00:21:26into a useful object. But
00:21:30even from childhood, Vasile Vezeteu had another
00:21:33dream, that of becoming a famous
00:21:36chef. He left at 17 years
00:21:40old for the Romanian seaside in Mangalia
00:21:42where he saw for the first time a
00:21:46fully equipped kitchen and then he
00:21:49spent many years abroad, learning how to
00:21:53cook. When he returned, he
00:21:57transformed his blacksmith shop into a museum, but he
00:22:00also continued the chef trade he had
00:22:04in Italy and Norway, but about
00:22:07all this you will find out directly
00:22:12few minutes. From a young
00:22:15age I liked cooking and
00:22:18my... even said that I am
00:22:22the girl, we are three boys and I am
00:22:25the girl of the house, because I liked to iron, I liked to
00:22:29cook and after
00:22:32I learned blacksmithing I also opened my blacksmith shop, I
00:22:36also, I went to a school
00:22:39for chefs, bartender waiters was
00:22:42the school and I had to go
00:22:45to Mangalia to do an internship,
00:22:48my parents, my father, he didn't want me to leave blacksmithing to
00:22:52go, I didn't even know what the earnings were for
00:22:56a chef, I knew from blacksmiths, but I didn't know from
00:22:59a chef, only that it was a cleaner
00:23:02trade, more stylish, that you were in
00:23:06a different environment, you were among other people, you were not just among
00:23:10horses and carriages and blacksmithing and rust, yes, and
00:23:13then one morning at 4 AM, me and a
00:23:17cousin of mine left for Mangalia where we had to go. to that hotel
00:23:20to do our internship and I stayed there all summer, I
00:23:24also worked as a bartender and as a waiter and in the kitchen,
00:23:28it was the first time I saw an industrial kitchen,
00:23:31but what stuck in my mind very much
00:23:35which
00:23:37true
00:23:40many years later was that the clients were very many
00:23:43Italians, foreigners, yes, but what stuck in my mind was
00:23:46the Italians and I really liked it when we had Italian
00:23:50clients at the table. I was very curious about
00:23:53everything and they told me that
00:23:56if you came to Italy to work
00:24:00you would be someone being young then and that and
00:24:04tired as I was working
00:24:0712-16 hours at 17 years old I was at
00:24:11Mangalia and
00:24:15I finished, I also went to Brașov and did more internship
00:24:18as a ... I liked
00:24:22being a chef, a waiter, but in restaurants I really
00:24:25liked it,
00:24:31first I had a shop, a shop with a bar, as
00:24:35it used to be and
00:24:36I,
00:24:40yes, I thought to myself that I had reached a level where
00:24:44I had some money and I said let me also open a
00:24:47shop with a bar with... and
00:24:50I thought I would earn more, but
00:24:54no, it brought me more losses then, because
00:24:58people were very short on money and they came with money
00:25:01for horseshoeing, but they didn't come for shopping
00:25:05and so they remained debtors either at the blacksmith shop or
00:25:09at the pub, at the bar,
00:25:12the moment came when I had to decide whether to stay in
00:25:16the country or leave because there were already...
00:25:21I don't know how many tractors in the village, the horses had become fewer,
00:25:24if there were no horses there were no carts, if
00:25:27there were no horses there were no plows, if
00:25:31there were no, they were all connected to, yes, they were connected to each other, to
00:25:35each other, at 24 years old
00:25:39he left for Italy to continue his
00:25:41culinary training, which would consecrate him as a
00:25:45master chef, instructor of the national
00:25:48school.
00:25:56In 2003, Vasile Vezeteu entered an Italian
00:26:00kitchen for the first time.
00:26:03to cook for their clients. I went abroad
00:26:06and it helped me a lot,
00:26:09the thing is I'm going back to the
00:26:12kitchen phase. Yes.
00:26:15So, it helped a lot. My experience
00:26:19as a chef when I arrived in
00:26:21Italy, I had some, until I
00:26:25learned the language, I also went and worked in the forest, on other
00:26:28things, I had other jobs,
00:26:31but. In 2003, 2002, 2003,
00:26:35I ended up at a restaurant, I found work on the
00:26:39seaside, in Numana,
00:26:42near Ancona, on the seaside and as a chef's
00:26:45assistant, those who hired me appreciated me, I stayed seven years in
00:26:49the same restaurant
00:26:53a chef's assistant to a chef, then
00:26:56a level three chef, at level three
00:26:59there is quite a good chef. I had the opportunity
00:27:03to work in an archaeological
00:27:05park, in Vulci,
00:27:09near
00:27:11Rome,
00:27:14where the tradition
00:27:17was Etruscan, so it was not Roman.
00:27:21And I cooked
00:27:25many traditional
00:27:27Etruscan dishes.
00:27:34They took a dessert, for example, they took it from
00:27:37a photograph from a palace, from a royal
00:27:41palace, it was the casata of Oplontis
00:27:44and, a painting, and they
00:27:47developed it in their laboratory, these professors
00:27:51so, and they told me that we know
00:27:54the taste, we want to see if you manage to make
00:27:57this dessert, yes
00:28:00and then. Ingredients that they wrote for me, of course,
00:28:04there was no order or there was a way of preparation, there was nothing,
00:28:08you had to intuit it yourself and of course
00:28:11not use ingredients with sugar or anything
00:28:15modern, so and what did you see there in the photograph, how
00:28:18did it look? The photograph looked very beautiful and I had to
00:28:22do the same, and the colors here were because
00:28:25the taste I think was precise, I made
00:28:28it, but they appreciated the color very much.
00:28:32It was very colorful, bright red and you had to know
00:28:35what ingredients were used at
00:28:38that time, exactly, exactly, so how did the photo
00:28:42practically look, what was it, it was a cake, a cake yes, a
00:28:46kind of cake about this
00:28:47big,
00:28:50and about this thick with a
00:28:53red band, that gave it that
00:28:56very beautiful color, it was surrounded by red and
00:28:59on top there were many ... dried
00:29:03fruits,
00:29:07you deduced that, didn't you? And they told
00:29:10me that they are, but I have to guess which dried
00:29:14fruits they are to give sweetness, and
00:29:17color and taste, yes and what
00:29:20did you use, I made a cream of
00:29:23ricotta, as they say, a ricotta cream
00:29:27sweetened with honey, what dried fruits did you use,
00:29:31plums,
00:29:35"grapes," as they say, raisins, yes, raisins of many
00:29:38colors so that it is a mix, it was a mix
00:29:42of and
00:29:45then I also put it in the composition, because I made about three
00:29:49original cakes, I made them all identical
00:29:52and when I had many
00:29:55clients and I took them to the judges' table as
00:29:59it would be for those who organized the scene and..." he told
00:30:02me what, what do the gentlemen there taste, what do they
00:30:05eat? And I stopped and I say, well, it's
00:30:09an Etruscan sweet and I told them too, let's start over to tell
00:30:12them where and how it is, we want it too
00:30:16because they were also tourists passionate
00:30:19about history, passionate
00:30:21about
00:30:23these old foods and that's why they came to the park there to this small
00:30:27restaurant to eat something they hadn't eaten in Rome. The next day, an
00:30:31actor came. He came with his family and said that he didn't know
00:30:35how he heard about this: do you still have a piece
00:30:38of Oplontis's casata for us to taste? And indeed, from one piece
00:30:42all three tasted. The first
00:30:46diploma for pizza ioli he obtained in
00:30:492009, after more than 15
00:30:53years spent in Italian and
00:30:56Norwegian kitchens, Vasile Vezeteu...