Gianni: And we can do pasta. This is very poor pasta. This is only water, flour, every kilo of pasta, one eggs. (Ok.) Our wine list is representing only Italian wine. We have a great pizza. We have a great variety of pasta.
Host: So you’re just twirling it with your hand?
Gianni: Yes, actually, it was not translation of this pasta in English then we find the translation hand twist pasta because we twist in our hand and then we call hand twist pasta. Here we have already some pasta ready we make. (Ok.) We use this one. It’s always very important to have a salty water. It’s been already salted in advance.
I like very much to use fresh, fresh herbs. I think the freshness is always give extra spin to dish. Fresh pasta cannot be al dente like the dried pasta but this one, because it’s no egg pasta it will keep always kind of chewiness. (Ok.) Always for a best pasta always the secret of Italian, it’s to using ___. The water where you’re boiling the pasta, you always give that kind.
It’s taking the color the pasta with the fresh tomato give that kind of fresh. Sometime they use, I love the tomato sauce and everything but for fresh items or for fresh food, I like to use the fresh tomato because they give you the freshness, the mildness from tomato.
Host: The color is great, the red of the tomatoes and the red of the (Lobster.) lobster.
Gianni: Bon appetite.
Host: That’s fantastic. So thanks for taking the time to talk to us today.
Gianni: It’s a pleasure.
Host: And I would encourage everyone sitting at home in their apartment watching this to come to Hong Kong and come to Isola and enjoy this for themselves. Thanks a lot.
Gianni: It’s a pleasure.
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