Chaos: Diplomatic Dinner at the Embassy Up Close - We've all battled in an Italian kitchen!

Wonderful this cocoa, wonderful! Two bottogni rossi sopra, one and two, all and two. Partigiano, in the cup, not in the busta. Fabio, if you want, you can make me another little foglioline. If they're not here anymore, they must be so leafy. If you don't have more, there's another cardboard with the basil inside, for the others. What a wonder! So, or not so! But I remember. What about cacao sopra? In any case, there's no cardboard. This too, no? It's just a little cotto. I'm going to go. Doesn't it look like an onion coming out of the ground? I'm not going to tell you. I'm awake and I look like Hulk. But at some point I couldn't reason anymore. My zucchero di carne a grezzo is not it? I'm a wounded man. There's still a little. The bottom, Alba. What's up, man? Allora, take him to the sinistra. We haven't figured it out, but hey! It's also the tradition of Zaccaia. And we want the traditional Zaccaia. No, it's Godzilla, come on, that makes the smoke. Ah, yes? Ah, that's it! It's a casino of the Madonna. Then let's go there. Question 24? Yes, you are. - Good night, then. You know? No, Al Japone. I'm not going to tell you. And then for flour we have a pancia of beef, Cotta by 13 ore. That was served with the cost of a spaghetti diet. Good evening and good fun! I'm already sbalazzato, huh? And the cream of the crop, how did it come? Not so China, eh? Not so. There's almost a vacancy here today. Then we put it on? The sole? - I'm not going to. It's a classic. What about Parmigiano? No, nothing. I'm not going to. - I'm not going anywhere. Okay, that's it. - What? I'm going to have to go. It's too acidic. Otherwise I put some water in here. - You want to come? I didn't put it on sale in the rice. I put it in. Giorgio, I ate the rice, huh? I'm going to get some water. It's too acid, huh? Can you boil the water or add a little inside? Have you put it up for sale? Yes, yes, not for sale. I'm going to eat. I'm going to Assaggia. It's too thin. So why don't we make the risotto in Italy? One of the most important things is to make it smaller. And then add the rice. Because if so happens that the hunting via tutto l'acido I need less fat. Oh, you think it's my fault? Why? The rice is under. No, you're not. No, I put it on a little the other day. If we do not use it, we will be repaired. But now it's not. Ma proprio, look how rotten it is. Yes, it is very much. I mean, not exactly one of our own, ma guarda. Yes, yes, I know. I'm going to put it on. We are going to transfer. Then, I want you to organize. Go, go, go. Let's go. In there. Then we put the battery. Okay, the battery is here. The battery is here. Sbacchio, what's going on? Okay, let's go, let's go, let's go. I'm going to go. - Thank you. - Thank you. Ah, this is what we're trading. Panna, panna di Mastro Panna. This is the first time I've seen you. Have you seen the flower? No, not that I'm aware of. I've never seen him before. - No, I'm not going. Ah, you know. Why was it the last set? No, I was just coming in. Because it was a little bit of a light. Because he put it on the assaggiata prima. Oh, the Christmas. Stefano, what's going on? I present to you the entire team that this evening He gave you a hand. Leo, you're the chef here. Therefore resident chef. Fabio, I'll call you Fabio. And Stefano, the same as I love a due camini. Thank you very much. I hope it was a fun dinner for you. First of all, it was a beautiful experience. Take off your clothes. Okay, so now that we're done eating, And today I came to an embassy I'm going to help you a little. How did you get here? Not if you can see the embassy kitchen, So I think it was a valuable commitment. So, see you in the next video. - I'm going to the hospital.