Trudi: Hi, I’m Trudi Styler and we’re here at Il Pellagio.
Sting: Well, we live in a 16th century house here in Italy.
Trudi: And in recent years, it had gone into disarray and hadn’t been nurtured and cherish. And we wanted to have Pellagio restored to its nutritious best and to its absolute beauty.
Sting: I eat a lot of food. I love food. Sometimes it’s healthy. Two hamburgers please and plenty of fires.
Joe: My name is Joe Bonzo and I work for Sting and Trudi for about 17 years.
Trudi: To me eating is one of the most important things we do in our lives. We spend three times a day for eating. So Joe is a wizard at making everything taste so delicious.
Joe: Sting and Trudi are open people. Open basically to keep moving forward in their life. And with food, they’ve taken the same sort of road.
Sting: Yeah. We’re well fed, but pretty much self sufficient in what we eat here on every levels. I know it’s good food, I know I see it being grown and I see it being prepared. So we eat very well.
Joe: Welcome to Pellagio kitchen. Today, we’re going to explain how we cook here at Il Pellagio. We’re going to cook a dentiche, which is a red snapper. We don’t really buy farm seafood. I just buy fresh fish that’s from the Mediterranean.
So I’m going to start by seasoning it, salt. I season it pretty heavily because with all the grill it gets into the meat. This is a fairly thick fish with the scales on. So the scales protect the skin from burning. Okay, so I like fresh phenol but it’s not in season right now. So this is phinocio flower. This is really strong so you have to use a little bit. But it gives it a nice fennel pop. Rosemary. And some parsley. And lots of lemon.
So basically I like to use lots of lemons. I use a lot of citrus in my cooking to balance out the fat. So I’m going to take this dentiche red snapper, and I’m going to put it on the grill because the grill is ready and it’s wonderfully hot. Voila. And that’s going to grill until it’s brown and it gets all smoky.
There’s a lot of benefits eating and cooking organically. I mean, it’s actually easy to cook because you don’t have to do much to it. There’s so much flavor in organic product, it’s not rob of its nutrients. Mostly what goes on the plate is a garden.
Trudi: For me, I mean, I'm not a vegetarian. But I love vegetables. I love the fresh of the vegetables the more seasonal vegetables. I like warming foods in winter, cooling foods in the summer. It’s sort of like a macrobiotic principle really.
Joe: So after ten minutes. This fish is going to go on, voila! How does that look? Incredible, right? Wow! So all those smoky flavors are embedded into this fish now. I come back to my cutting board. And we’re not going to really eat the tail, so we’re just going to cut this tail off. It won't really fit in the pan. Something like Julia Chiles right now, right. Okay, take some of that burnt stuff off. And I’m going to dowse it with some oil, just a little, right. Some Tuscan white wine and the cavity. And then we’ll roast it in the oven. This barely fits in there.
Sting: I think if you work out and have a balance life you can eat a lot of food and drink a lot of wine. That’s really my philosophy.
Trudi: I do consciously think about what I eat visavis working out. It’s very important because at the moment I’m working out quite a lot to prepare for this fitness DVD. But normally I care very much what goes in to my body.
Joe: You are what you eat. I mean, it’s pretty evident. I think if you eat more greens or the more meat you eat or the more fish you eat and if it’s a balance diet and it’s organic. I mean as organic as you can be, I think you’re going to be a pretty fit person.
The best way to incorporate organics into ones diet would be to find a local farmers market in their village or their town. Other than that, I mean, any other suppliers of organic vegetables like the whole foods markets or anything that’s local and indigenous to the area is the best way to eat. And that’s the best way to feed a family, I think.
Trudi: It really is better for you to have the fresher the food the better it is. More energy in it will give you more energy.
Joe: We’re going to just turn this fish. Okay, I’ll just going to do it.
Trudi: Sting and me, we’re talking about how we’d imagine paradise. So my idea of paradise is that when I die to be at the table in Pellagio under a tree with all my friends and family, just eating forever Joe’s delicious food.
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