Estomago Page #5

gets cold here. Get ready for it!

Why do we lay the bottles down?

To store the most you can.

No, it keeps the corks dry. When

you pull it, it won't fall apart.

They're mostly Italian wines.

I used to sell them cheaper.

Now we can sell them for 40 bucks...

--without scaring the customer.

--Forty reais?

You think it's pricey?

Some guys come here to screw a

girl, so they drink some wine...

get her dizzy and score.

Forty bucks for a gettin laid,

plus dinner...

Look.

Check out this wine.

It's a Sassicaia.

It's one of the best wines ever!

--Sassicaia, right?

--They call it "Super Tuscan".

Very limited production.

It's made from Cabernet Sauvignon

and other French grapes.

It's much better than

most French wines.

--The French, right Mr. Giovanni?

--Those people that love orgies.

I got that one from my father.

May God rest his soul.

--God be praised!

--Amen...

I'm saving it for my sixtieth

birthday.

--60th, Mr. Giovanni?

--Yep.

--How many years left?

--Six. I'm 54.

Won't it go out of gas?

Sassicaia... gas?

Go f*** yourself, Nonato!

Thank God you'll be back here,

away from the customers.

--Lino...

--What?

Come here.

Shoot.

--Hey, Rosemary.

--Sir!

Bottom bunk is yours now.

Skinny's bed is yours now.

Get your stuff.

Move, dude.

It's all ours, redneck.

--Water is boiling, right?

--Yes.

OK, come here, Nonato.

Grab some salt.

That sea salt, right...

add a handful of it.

Add some more.

That's OK.

Don't you dare add some oil,

that's for cheap pasta.

Hand me the spaghetti.

Great.

OK, first we mix...

then we wait...

Till it's ready.

When do we know it's ready,

Mr. Giovanni?

It takes practice.

You need cooking experience.

Cooking is an art!

It's like painting, singing...

One must know how to mix the

ingredients.

You gotta know when this is gonna

go well with that.

You gotta know the exact cooking

time, so it won't lose its taste.

Cooking is an art, Nonato.

Here is our studio, the kitchen

and the spices and

the ingredients are our paints.

--Paints?

--F***, what was I saying?

Yeah, cooking time.

Since you don't have experience,

you gotta taste it.

--Can I fry the garlic?

--Not yet.

If you fry the garlic too soon,

it'll turn brown and bitter.

I've had a hard time with garlic many

times. It seems easy, but it's not.

That's why I start frying it

just before the pasta is done.

The easier, the harder.

It's easy to mess it up, right,

Mr. Giovanni?

Everyone thinks it's easy,

but they're wrong.

Simple recipes are like...

like a Picasso painting.

Picasso?

Simple, but intense.

Do you wanna see art

with the most basic ingredients?

--Yes

--Francesco...

--What?

--Your turn.

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