DOCUMENTARY | ITALY | ITALIAN WITH ENGLISH SUBTITLES | TV-G
In this sparkling travelogue, food and wine expert Mathieu Champretavy takes us through the French, Italian and Swiss Alps to explore local methods of making wine, cheeses, cured meats, honey, bread and spirits.
A taste-off between two famous cheeses: Fontina and Beaufort.
Mathieu takes us to vineyards that produce two of the region's crown jewels: Prié Blanc and Rèze.
Mathieu heads to Piedmont to discover the key ingredient in polenta… corn!
Mathieu hops in his RePorter to explore the production of goat cheese.
A Nordic ski champion joins the Petit Tour table to discuss the characteristics of lard.
We visit Piantagrossa farm and Proprietà Sperino to watch the wine-making process.
Mathieu returns to Valais to discover another alpine grape variety, Humagne Rouge.
A search for the phantom "Saucisse de Sang," the most popular sausage in Savoy!
Mathieu discovers cider, once an Alpine staple but somewhat forgotten in the last century.
It's the last trip of Le Petit Tour and ends on a sweet note made of flour, butter and sugar.
