Oh, my god.
Do you see it?
Yeah.
NICKY ZAHORCAK: I've never
really been able to eat much.
SILVIA CORRADIN:
When he was smaller,
he would always ask
me to taste things.
Can I taste this?
Can I taste that?
Food has always been a
huge part of our life.
I've always felt that I've
been missing out on tons
of different types of food.
And so I've always wanted to
just-- just try those foods.
He would love nothing
better than to be a chef.
And if only he didn't
have this condition,
or if there's ever
going to be a cure,
that's what he's going to do.
We're going to
make fresh Pasta
Tagliolini with Parmesan
cheese cream sauce.
SILVIA CORRADIN: Nicky was born
with the recessive dystrophic
epidermolysis bullosa.
It's a skin disorder.
It is painful, just
even to move around.
Growing up in
Italy, we all had
dinner together all the time.
And, of course, Nicky can't eat.
It makes me sad.
And it's really hard for me
sometimes to eat next to him
because I don't want
him to feel left out.
I made this this morning
with the egg yolks,
the semolina, and the flour.
SILVIA CORRADIN: Here's a
kid that can't even eat,
and all he does is
watch the Food Network.
It's a real big passion of his.
At this point, I started
with the high heat.
And I'm going to take it
down, lower down the heat,
so it doesn't burn
it, but slowly
cooks all the way through.
SILVIA CHIAVE: We have organized
a Master Class with the chef.
Our aim is not only to
fulfill Nicky's dream today,
but to be able to help
him for the next years.
You see, at this
point, the sauce, it's--
it's on the thick side?
- Mhm.
SILVIA CHIAVE: And we want
to launch this initiative
to fundraise, and to help the
family for his cures, that
are very expensive.
We add some cooking water.
Well, today, we are
going to make two dishes.
The sour will be tagliolini
with the Parmesan cheese cream.
And the sweet will be tiramisu.
I'm here to just learn
about cooking more things.
And then, hopefully, get to
try some of those things.
LUIGI FINEO: How does it smell?
Can you smell it?
Et voila.
I added the onion so
it gives some kicks.
But this is the alfredo.
Taste that?
Mm.
Yeah.
That's good.
Bon appetit, to enjoy.
SILVIA CORRADIN: You got to say
it's good though because he's
standing right behind you.
LUIGI FINEO: Yeah.
Don't feel the pressure.
Don't feel the pressure.
I'm just-- [LAUGHS]
SILVIA CORRADIN: [INAUDIBLE]
What is that?
LUIGI FINEO: Hold on.
I have also--
NICKY ZAHORCAK: Well, my
mom's Italian, of course.
And a little food
that I've seen doesn't
look nearly as
good as, say, like,
pasta, or lasagna, and stuff.
We are making tiramisu.
Because pretty much my
main goal now is not to--
Yeah.
Not to flatten
the whipped cream.
Not too-- correct.
Are you serious?
He knows.
- He's an expert.
- He knows.
He's an expert.
Try it.
Oh, my god.
Feeling the [INAUDIBLE]
[LAUGHTER]
That's the
reaction you wanted.
That's the reaction I wanted.
[LAUGHS]
Mm.
So cute.
[LAUGHS] I'm glad
you enjoy it, Nicky.
Mm.
Oh.
WOMAN: Tiramisu!
Tiramisu!
MAN: Beautiful.
