In­side the Fac­tory

TV Times - - Tuesday -

doc­u­men­tary / 8.00pm / BBC2

Gregg Wal­lace and Cherry Healey get through a lot in tonight’s episode as they in­ves­ti­gate the world of pasta. While Gregg goes on a tour of the world’s largest dried pasta fac­tory, Bar­illa in Parma, Cherry finds out how pesto and tomato sauces are made and why match­ing your sauce to your pasta is a se­ri­ous mat­ter (‘Don’t mess with Ital­ians,’ says an Ital­ian chef ). His­to­rian Ruth Good­man, mean­while, looks at pasta’s his­tory in Bri­tain, from a 14th-cen­tury scroll con­tain­ing a lasag­ne­like recipe for Richard II’S ta­ble to the BBC’S fa­mous 1957 spaghetti har­vest hoax, which saw Richard Dim­bleby re­port­ing on spaghetti crops in Switzer­land. Fas­ci­nat­ing stuff, al­though Gregg could do with ton­ing down the ‘Brit abroad’ act in the fac­tory…

You should prob­a­bly cook that first, Gregg

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