>> stahl: and hardly anyone did. his food was seen as a sacrilege in a country that reveres mothers and their home-cooking. did you ever say to yourself, "okay, i'm going right back to the old italian cooking? i can do it. i know how to do it." >> bottura: never. >> stahl: never? >> bottura: no, you can't do that. >> stahl: but after six years of bad reviews and empty tables, he gave in and introduced a handful of traditional italian dishes, including an old- fashioned tagliatelle. and then, a prominent national food critic happened by, ordered the tagliatelle... and wrote-- >> bottura: that "these are the best tagliatelle in the world." >> stahl: he said that. >> gilmore: yes. >> stahl: so that turned everything around? >> bottura: totally. >> stahl: you are known as the maestro. >> bottura: yeah, now. >> you are known as the maestro. before, they want to crucify me in the main piazza. >> yeah, now. now, they call me maestro. that's the difference. before, they want to crucify me in the main piazza. >> stahl: some of the maestro's dishes are improvisations born

out of accidents, like his the lookout for places we've never been before. "oops! i dropped the lemon tart." so when our late colleague bob simon heard about a magical >> bottura: oh, that's a classic. place in the hebrides islands >> stahl: the story begins when off the coast of scotland known for making some of the great his pastry chef, taka, was making a lemon tart. whiskies in the world, well, the story spoke to him. >> ( laughs ) cheers. >> bottura: i saw taka completely white. >> we get literally thousands he drop one of the two tart in upon thousands of single malt the plate, upside down, just tourists coming here. like that. >> stahl: oh, god. they come from all over the >> bottura: taka was like, ready to kill himself. world just to set foot on islay. >> to study it? >> no, to drink it. ♪ ♪ and i said, "taka! taka, no! please, no." >> now, that's the thing, you know. >> stahl: "don't kill yourself." good little band. >> bottura: "don't, don't. look at that. ♪ jojo was a man that lemon tart is so beautiful who thought he was a loner ♪ that we have to serve the second one exactly the first one." >> have you ever wondered what it would be like to meet paul we did it. mccartney and talk about the beatles? we rebuilt, in a perfect way, well, so have we. the imperfection. >> this is outside abbey road, we smashed the other tart after we'd made the "abbey road exactly as the first one. crossing" picture. i can't believe-- i can't and i remember talking to john believe we did that. about his taxes. if i think now, i-- like, we were crazy. someone had said to me, "you better warn him, because he doesn't know what's going on." i was like, totally out of mind. >> about taxes.

that's why you have this glum look on your face? >> stahl: "oops, i dropped the >> that's maybe why he's got the lemon tart" is jackson pollack glum look. on a plate! ( laughs ) i've got the, "i need to talk to you about your taxes" look. and it's one of the most popular dishes on a tasting menu of 12 courses that, with wine, can cost more than $500 a person. they serve lunch and dinner five days a week, and it's always booked. reservations open three months in advance, and fill up in minutes. >> bottura: are you prepare for, for the best salad of your life? >> stahl: he invited us to sample some of his other signature dishes in his well- stocked wine cellar. >> bottura: caesar salad in bloom. >> stahl: those are flowers? >> bottura: all flowers, edible flowers. >> stahl: all edible flowers? >> bottura: 27 elements in that dish. >> stahl: it takes two cfspebyl. and for this dish, it takes a splash of sea water. >> bottura: this is seawater transformed into paper. >> stahl: you make paper out of seawater?

>> bottura: yes. >> stahl: it may not look like it, but this is bottura's filet of sole, topped off with wisps of dehydrated seawater. he calls it "mediterranean combustion." >> stahl: how am i ever going to eat normal food again, ever? >> bottura: but you feel how light you feel? >> stahl: very light. but totally delicious. how long did it take you to create this one dish? was it months? was it-- ? >> bottura: 32 years. >> stahl: come on. >> bottura: 32 years of experience. >> stahl: now 56, after all his hard work, bottura is riding high-- sometimes on his customized ducati motorcycle. but a few years ago, he began to feel something was missing in his life, that serving fancy food to international foodies wasn't enough. so, like other celebrity chefs, he began to think about helping the poor, by feeding them. >> gilmore: this is late 2013. we had just sort of-- one year

into having our third michelin star, that we had worked 20 years to get. and i'm thinking, "now, you want to start doing this?" i thought it was a terrible idea. >> stahl: but she relented, and helped him open a number of what he calls refettorios-- kind of souped-up soup kitchens. but he didn't want them to feel like down-and-out, stand-in-line cafeterias. so, partnering with local charities, he created warm, inviting dining rooms in old abandoned theaters or unused space in churches, where the working poor and homeless italians and refugees from africa sit side-by-side, with volunteers who serve them three-course meals, like in high-quality restaurants. the food, donated by local grocery stores, would've been thrown out because it's slightly damaged, or near its sell-by date. >> bottura: we are italian, so we're going to make pasta. >> stahl: he's opened seven

refettorios so far: in london, paris, rio de janeiro, and four in italy, with more to come. where did that inspiration come from? >> bottura: the numbers, are math. numbers: 33% of the world production are wasted every year. 1.3 billion tons of food is wasted every year. you know, think about one trillion of apples goes in the garbage. think about how many, you know, >> alfonsi: good evening. i'm sharyn alfonsi. welcome to "60 minutes apple pie you could create with presents." those-- with trillions of, you tonight, in this season of know. that's insane! celebration, we'll eat, drink, and be merry. the food is from italy. >> stahl: the man who has, for the drink from scotland. decades, insisted on the oldest and for merriment, songs from a lad from liverpool. balsamic, the finest parmigiano, first, let's eat. the freshest tomatoes, now today, chefs can be as famous as realizes there's salvation in movie stars, but few rival discarded leftovers.

the success and celebrity of massimo bottura. his restaurant, osteria francescana, has three michelin if cooked well, they can nourish the poor, as he says-- by filling their stomachs and lifting their spirits. stars and ranks number one on >> massimo bottura, number one. this year's list of "the world's 50 best restaurants." >> stahl: and his, as well. it's located in northern italy in a city called modena, where >> bottura: it's absolutely the great tenor, luciano necessary to give back some of pavarotti, was born. the lucky life you're living. so this is about giving back. this fall, when lesley stahl it's what we need. went to modena to meet chef we need dreams. bottura, she was struck by how operatic he is... if you don't dream and you don't >> massimo bottura: imagine, imagine, imagine, dream. dream big, you know, you cannot change the world. you have to dream about food, okay? so-- i really didn't expect to learn >> stahl: do you dream about food?ra: i ream abofood. >> shl: west so many interesting details. bottura shopping for food in modena, the home of italy's ancestrydna was able to tell me finest balsamic vinegar and where my father's family came from in columbia. parmesan cheese. they pinpointed the columbian and ecuador region and then there's a whole new andean region. like green tomatoes, that he that was incredibly exciting because i really didn't know that. likes to top off with 25-year- old balsamic vinegar. we never spoke about that in my family. it just brings it home how deep >> bottura: are you ready? my roots are and it connects me to them, >> stahl: i can't wait.

>> bottura: okay. and to their spirit, and to their history. it's an experience that is going to stay with you for the rest of 20 million members have connected your life. to a deeper family story. i'm telling you that. order your kit at ancestry.com. >> stahl: this is a huge moment, massimo. >> bottura: yeah, it's a huge moment for you. >> stahl: the whole thing, just like that? >> bottura: yeah, just one bite. and close your eyes, connect your mental palate, and understand. your perception, your receptors are talking to you right now. >> stahl: there are so many different things going on in my mouth. i can't believe it. >> bottura: yeah, it is. it is, it is. complexity. >> stahl: and that's his signature as a chef... and what's he making? >> bottura: he's making risotto, toasting rice, with, look, orange juice. >> stahl: ...dishes that are complex mixtures of unexpected flavors. >> bottura: due persone, due mini-soupe, no marza. >> crew: no marza! >> stahl: in his kitchen at osteria francescana, he oversees a staff of 35, as they build his beautiful, avant-garde masterpieces that he says are inspired by contemporary art.

his creations are like canvasses, and he christens them. he calls this "camouflage," made of wild hare, juniper berries, and cocoa powder. oh, that's spectacular. some of his dishes are beautiful, some are whimsical. and then, there's his version of popular italian cuisine. that's chicken cacciatore? >> bottura: so, this is chicken cacciatore. >> stahl: oh my god. you wouldn't recognize most of his italian dishes. this is "the crunchy part of lasagna." >> bottura: spaghetti with tomato, spaghetti with parmigiana, spaghetti with fresh herbs. >> stahl: bottura is one of the most successful chefs in the so-called deconstruction school, where food is presented like abstract art. what do you call this dish? >> bottura: ah, i don't know. ( laughter ) >> stahl: his culinary creations are rooted in the traditions of

northern italy and his hometown, modena, an ancient city of narrow streets and grand piazzas, where they've been making parmesan cheese and balsamic vinegar the same way for centuries. it's where bottura's love of food began, when he was just a little boy, hiding under the kitchen table. >> bottura: i remember my grandmother was rolling pasta. in the meantime, what i was doing, i was stealing the tortellini from-- from under the table, and eat the raw tortellini. >> stahl: that's how you were beginning to develop your palate, was from raw tortellini. >> bottura: i think so. yeah, from a raw tortellini, you can understand a lot. you can understand the amount of spices they use, the amount of parmigiano, the amount of ham, you know, those kind of things. >> stahl: even as a little kid. >> bottura: balance. balance. >> stahl: how old are you at that point? you're a kid. >> bottura: yeah, like seven, six. >> stahl: and you're falling in love with food. >> bottura: in that moment.

>> stahl: yeah. >> bottura: exactly. >> stahl: he started cooking for his friends when he was in high school, but his father wanted him to become a lawyer in the family's lucrative fuel business. >> bottura: i have to show my dad he was wrong. because he tried to, you know, tried to convince me not to get into that business. >> stahl: of being a chef. >> bottura: yeah. >> stahl: he didn't respect that as a serious profession. >> alfonsi: when our late >> bottura: he didn't, no. no, no, no. colleague bob simon heard about no, no, he didn't. a magical place in the hebrides islands off the coast of >> stahl: no more money from daddy. scotland, known for making some >> bottura: nope. >> stahl: that was it. of the great whiskies in the >> bottura: no, no. that was it. world, well, the story spoke to >> stahl: cut you off. and you're saying to yourself, him. "i have to show you." >> bottura: i don't want to the place is called islay, and say... "revenge" is a very it's one of five whisky- strong word. producing regions in scotland that make an expensive type of scotch called single malt. >> sta: show him-- show that yowere right. >> bott. islay's distilleries turn out >> stahl: but he wasn't right, relavely small aunts of right away. when he and his american wife their own handcrafted brands for lara gilmore opened osteria a worldwide luxury market that's francescana in 1995, amidst all more than doubled in size in the last decade, and become the spirit equivalent of the fine wine business. that tradition in modena, they were offering bottura's

bob liked good scotch and minimalist rendition of a bowl beautiful places, so he went off of tortellini-- just six little pieces of pasta. to scotland, but died before he could finish the piece, leaving >> stahl: so, six little, tiny, behind a stack of video tapes and that was it. and some random notes. >> lara gilmore: so, the biggest provocation of all. >> stahl: yeah. ( chuckle ) back in 2015, steve kroft decided to finish it for him and >> gilmore: a tortellini is something-- it's comfort food raise a glass in bob's memory. for, for modenese. it's like a religion. if you don't believe in god, you believe in tortellini. but you don't want six. >> kroft: islay is a small you want a nice, big abundant bowl of tortellini with the hot island 20 miles off the west broth. coast of scotland. and he was serving this sort of there are a few trees, miles of windswept heather, and some of warm, room-temperature broth gel the most fertile agricultural and the tortellini were there. land in scotland. and there were six of them. there are sheep and cattle and the modenese were, like, everywhere, and an abundance of putting their hands, like-- wildlife. "what did i come here for? why am i here?" but, that's not why people come here. ( laughs ) this is. >> stahl: food critics asked themselves the same question. eight small distilleries that produce some of the world's >> bottura: a very important finest single malt whiskies. gretheedenese food >> jim mcewan: this is the whole critic. lifeblood of this island and >> bottura: ...and he-- the modenese food critic-- everybody on it. this is all we know. ( laughter ) >> kroft: jim mcewan has been came and eat at our restaurant. working in islay's distilleries like the-- the-- since he was 15 years old. >> stahl: oh god. ( laughter )o ere." he's now master of the works at bruichladdich. >> mcewan: i just thank god that

he chose the scots and gave them whisky, because we appreciate the gift and we look after it. >> kroft: they've been making it here since the 15th century, when, supposedly, some monks taught the locals how to use barley, water, and yeast to make a spirit the scots now call "the water of life." they have been perfecting it for 600 years. the distilleries are easy to find, but hard to pronounce: ardbeg, bowmore, bruichladdich, bunnahabain, caol ila, kilchoman, lagavulin and laphroaig. as bob simon noted, they get harder to pronounce the more you visit. >> mcewan: for us guys on the west coast of scotland, whisky is a religion, because it's a provider. and the great thing about whisky, it's not just a drink. it's much more than that. have you ever watched some old hollywood movies? >> simon: yes, i have. >> mcewan: scotch was always portrayed in hollywood as a whisky. when you were down or you were in trouble, the one thing that was going to get you back on your feet and out there was a scotch.

>> kroft: today, if you are down on your luck, you probably can't afford an islay single malt. the good ones start at around $70 a bottle; the rare ones can go for hundreds of dollars a glass at chic whisky bars around the world, where they are known for their distinctive smoky taste. it comes from peat, the mossy earthen fuel that's cut from bogs on the island. it was used to heat scottish homes for centuries, and is still used to toast the barley at islay distilleries. john campbell is the master distiller at laphroaig, one of the top-selling single malts in america. >> john campbell: peat is the thing that makes islay unique, and it really resonates with people and it just engenders a kind of love/hate relationship. and the people that love it absolutely love it with a passion.therseemto be no shortage of them. islay is not easy get to, usually requiring multiple flights, a long drive, and a two-hour ferry ride, yet enthusiasts continue to make the pilgrimage, especially for the whisky festival.

>> mcewan: we get literally thousands upon thousands of single malt tourists coming here. they come from all over the world, just to set foot on islay. >> simon: to study it? >> mcewan: no, to drink it. it's lovely. it's clean. it's fresh. it's vibrant. >> kroft: officially, whisky fest is a celebration of islay's culture, but mostly it's about drinking. >> mcewan: it's absolutely beautiful. no off notes at all. >> kroft: as they listened to jim mcewan extol the virtues of bruichladdich, the novitiates, connoisseurs, and whisky snobs approached each glass with reverence bordering on the religious. >> mcewan: ah, wow, the fruit in that is incredible. >> kroft: as the glasses empty, the smiles got bigger. but the islanders will tell you that all of this warmth and good feeling comes not from the alcohol in the spirits, but from the spirit of the place. it is almost mystical-- beautiful, dramatic and quiet. there's no road rage, barely any traffic.

if you do get hung up, it's probably because of a farm animal. they have the right of way. and if you do happen upon people, they'll almost always greet you with the islay wave. >> ailsa hayes: everybody just waves because it's just friendly. there's not so many of us, so you just wave to say hi. >> kroft: it's what ailsa hayes liked about the island when she moved her family here from london to take a manager's position at one of islay's thriving distilleries. >> simon: it's strange, is it not, that such a small place with so few people, your products are known everywhere in the world? >> hayes: i know. well, it makes us all very proud, it does. there's such a boom, worldwide, for single malt. it's fantastic. and you can really feel that on the island, a lot of the distilleries have double production. and so, there's a lot of opportunities there, as well. >> simon: and there's no reason to believe that won't continue? >> hayes: well, times are good, people drink. times are bad, people drink. ( laughs ) >> simon: is it possible to be socially acceptable to be a

teetotaler on this island? >> hayes: yes. >> simon: are there any? >> hayes: yes. no... i'm not one of them. ( laughter ) >> kroft: over the years, the island's people have learned how to entertain themselves, often at gatherings called ceilidhs, which feature traditional dance and sad songs, mostly about leaving islay and yearning to return. ♪ to sit with my love on the bridge above ♪ the rippling waterfall to go back home ♪ never more to roam is my dearest wish of all ♪ >> kroft: if this looks and feels a lot like ireland, that's no coincidence. it's only 25 miles away. they come from the same tribe, share the same celtic culture and gaelic language, not to mention a love of good whisky that gets them through stormy weather and the long winter

nights. there are no movie theaters on islay, no dry cleaners, no supermarkets, no mcdonald's-- at least in the fast-food business. jim mcewan says there is a long list of things that islay doesn't have and doesn't want. >> mcewan: we don't have any crime, we don't have mugging, car-jacking, house breaking, rape, just... dope, drugs, we don't have that. you can keep that. you're very welcome to it. >> simon: how do you explain the fact that there's no crime here? there's crime everywhere else. >> mcewan: if you commit a crime in a small community, you'll be ostracized and have to leave. not only that, your family-- your children and your children's children will be remembered as the children of the man who committed the crime. >> kroft: most scots are forthright, practical people who are proud of their country and the fact that their most famous export has withstood the test of time. they see themselves as artisans, and making whisky is more about

art and alchemy than manufacturing. every distiller has their own secrets and superstitions. we'll give you the unclassified, two-minute tour. sorry we can't offer you free samples. it begins with a bit of trickery on the malting floor, when barley that's been soaked in water is spread out and raked over and over to convince the grain it's spring and time to germinate, releasing the starches that are locked inside. it's then dried with peat smoke to add flavor, and ground into flour, sometimes with 19th century machinery, and then mixed with hot water, transforming the starches into a sugary concoction called mash. >> mcewan: smell that, bob. >> simon: oh, yeah. >> mcewan: isn't that... you can smell the goodness. >> kroft: yeast is then added, changing the sugar into alcohol, a primitive ale, which is then cooked a couple of times in copper stills, where the vapor is collected and condensed into this clear liquid. >> mcewan: and that's the stuff we want to go into the barrel.

>> simon: but what i'm looking at, this looks like rubbing alcohol. this is, in fact, the whisky. >> mcewan: it's very good if you need a rub, there's no doubt about it. >> simon: i bet it would be good. but once this goes into the barrel, from then, it's just time? >> mcewan: it's just time. it's a great journey, you know. this is a child, but the cask is the mother, and that's what makes the journey. if you get a good cask, you're bound to get a good child, it's that simple. >> kroft: it takes less than three weeks to make, but requires at least ten years of aging in these oak casks, which add flavor and color, to turn it into world-class single malt whisky. >> mcewan: you'll see some of the names. there's clermont springs, buffalo trace, jim beam. >> kroft: bob was surprised to learn that 97% of the casks used to make single malt whisky had been previously used to age american bourbon, and bought secondhand from u.s. distillers. it's testimony to the ingenuity and frugality of the scots, who have very few oak trees.

>> mcewan: without the american barrels, there would be no whisky industry. it's as simple as at. will detect a hint of the oak and bourbon in islay's single malt, as well as the sweetness of sherry that comes from wine casks bought in europe. before the final product is sold, it will have done time in a number of different casks. master distiller jim mcewan is the one who decides when to rotate them and when each barrel is ready to be bottled. he opened a young cask for bob to sample. >> mcewan: i would describe that as mellow yellow. absolutely pure. >> simon: and it's only seven years old? >> mcewan: that's right. young whiskies are like young people-- they're vibrant, they're full of life. in fact, this for me is like coming home from work at the end of the day. i worked really hard-- nobody appreciates me, my wife doesn't appreciate me, my kids don't appreciate me, life's a bitch. >> simon: couple glasses of that and it doesn't matter. >> mcewan: couple of shots of that and i am the king of the world. >> simon: absolutely.

you know, frankly, i never liked this stuff, but the way... you're talking me into it. >> mcewan: but you've got to check every barrel. >> simon: i certainly hope so. cheers. >> kroft: mcewan is the man responsible for the taste and consistency of the whiskies at bruichladdich, which requires a very personal involvement with the product. >> simon: i have heard you described as the "cask whisperer." >> mcewan: i do talk to casks. there's no doubt about it... >> simon: in what language? >> mcewan: mainly english. depends how many whiskies i've had. if i've had a few whiskies, i tend to revert to the gaelic language when i'm talking to the casks. it's just one of these things-- you go into the warehouse and you pop the bung out. you draw your sample, yeah, and you look at it. and you think, "wow," you know, "beautiful, but you're not just ready yet. tell you what, i'm going to come back and see you in three months, okay?" and other times, you find a cask which is so incredibly good, you can't not speak-- "oh, my god, you are the most beautiful thing i have ever tasted in my life." you know, and it's like, oh, geez, i just want to share this

with somebody. but there's nobody around. there's just me and the casks. >> simon: we'll stay! ( laughter ) >> kroft: on most days, mcewan devotes several hours to quality control, checking up on several hundred casks. >> mcewan: but it's a fantastic job-- nosing and tasting whiskies. >> simon: and you can still walk out of here in the evening? >> mcewan: occasionally, i need some help. there's no doubt about that, yeah. >> kroft: dying devotion to one's whisky is apparently not all that unusual. while we were on islay, the camera crew ran into a party of canadians, the friends and family of a deceased single malt lover named bill who wanted his ashes scattered in the waters opposite his favorite distillery. funds for the pilgrimage were set aside in his will. >> it's what he wanted. it's good. it's good. >> to bill! slainte mhath. >> to bill. slainte mhath. >> now, he's happy. now, he's happy.

>> kroft: after that, the only thing left was for bob to say goodbye to jim mcewan. and it turned out to be last call for our old pal, bob simon. >> mcewan: cheers, bob. hope you've enjoyed this little visit here. >> simon: you're speaking in the past. it's not over. >> mcewan: yeah, i've got to get you out of here, man. ( laughter ) this is... you're costing me a fortune! >> alfonsi: not long after our story first aired, master distiller jim mcewan retired-- but not for long. mcewan is now part of the team opening islay's ninth distillery, called ardnahoe, the first to open on the island in more than ten years. >> cbs sports hq is presented by progressive insurance. i'm james brown with scores from the n.f.l. today. the patriots and rams both clinch a first-round playoff bye. houston rolls to the a.f.c. south crown. k.c. wraps up home-field advantage throughout the a.f.c.

playoffs. baltimore locks up the a.f.c. north title. pittsburgh keeps its playoff hopes alive. minnesota falls and philly grabs the last n.f.c. playoff berth. for 24/7sports and highlight, visit cbssportshq.com. ♪ he's your home and auto man ♪ big jim, he's got you covered ♪ ♪ great big jim, there ain't no other ♪ -so, this is covered, right? -yes, ma'am. take care of it for you right now. giddyup! hi! this is jamie. we need some help.

>> alfonsi: at the beginning of this season, we wondered why we had never profiled the most successful musician and composer in popular music history. maybe it's because it's nearly impossible to try and find something surprising to talk to sir paul mccartney about. how do you jostle a new memory from a beatle who, over the decades, may be the most written-about person on the planet? well, this fall, as the beatles' "white album" turned 50 years old, we decided to go for it. mr. mccartney was funny, and reflective, as we used rare photos and film to walk him through some very personal beatles stories, and wondered who, at the age of 76, he is still trying to impress. but let's start with a bit of a revelation-- the man who has sold an estimated billion records, and may be rock and roll's best bass player... can't write or read music.

>> paul mccartney: it's-- it's embarrassing. >> alfonsi: is that true? >> mccartney: i don't read music or write music. none of us did, in the beatles. we did some good stuff, though. but none of it was written down by us. it's basically notation. that's the bit i can't do. because i don't see music like that. i don't-- >> alfonsi: that's interesting. you don't see music like that? >> mccartney: yeah, i don't see music as dots on a page. it's something in my head that goes on. ♪ one, two, three, four! >> alfonsi: from his first countdown, on their first song, off their first album, that "something" has translated globally and across generations. ♪ i won't let you down so you don't need to shout ♪ >> alfonsi: today, mccartney is still seeing music in his head. how do you feel about this one? >> mccartney: i'm proud of it. i like this one. ( ♪ "come on to me" ) >> alfonsi: this one, mccartney's latest album, "egypt station," debuted at number one.

when you are writing these songs, who are you trying to impress? >> mccartney: ah, ha ha. everyone. i suppose-- >> alfonsi: that's a tall order. >> mccartney: yeah. well, that is an impossible order, you're right. it doesn't stop me trying. >> alfonsi: but don't people always say, "i love it, paul. you're wonderful"? >> mccartney: that-- that is a occupational hazard. >> alfonsi: we spent two days with macca, as friends have called him since liverpool, touring his relic-filled recording studio on the south english coast. >> mccartney: this was at abbey road. and this is-- like, the fireman rushes in. ( ♪ "penny lane" ) >> alfonsi: and we were surprised to find paul mccartney, at 76, seems to feel the same need to prove himself as he did when he was a teenager. >> mccartney: i think people worry about things. and it doesn't matter how elevated you get, or your reputation gets, you still worry about things. i mean, i'm sure--

>> alfonsi: what are you worried about? what else do you have to prove? >> mccartney: i've heard people say that about me. oh, you know, he wants to be liked. but i'm going, doesn't everyone? >> alfonsi: do you worry more now than you used to? >> mccartney: no, it's just who i am, maybe. you know, for instance, when we'd done, we were now famous with the beatles and we had done "revolver," one of the early beatle records, and-- i got the horrors one day. i thought it was out of tune. i thought the whole album was out of tune. i listened to it and for some reason, just, like, oh my god. and i went to the guys, i said, "it's out of tune. it's out of-- i don't know what we're going to do." you know? and they said-- and they got a bit worried and listened to it. they said, "no, it isn't." i go, "oh, okay." ♪ i hope you're having fun >> alfonsi: we were with mccartney as he prepared to tour, warming up with some surprise shows, including this one, at liverpool's cavern club.

♪ band on the run >> alfonsi: the beatles played this club almost 300 times, and while mccartney's fans know every word to "hey jude," "yesterday," and "band on the run," we were surprised who didn't-- >> mccartney: when i'm doing shows, i listen to a lot of music, beatles music, wings music, to see what ones we're going to do. and to learn them. >> alfonsi: yeah. what do you mean, you've forgotten them? >> mccartney: yeah. >> alfonsi: really? >> mccartney: there's too many. too many words. ( laughs ) too many notes. they're very hard. i mean, you know, it's not like they're all three chords. ♪ i'll pretend that i'm kissing ♪ the lips i am missing >> alfonsi: mccartney is at least a co-author of rock and roll's constitution. ♪ maybe i'm amazed at the way you-->>siited wh a stunning 29 number-one hits-- ccartn's work has covered by icons from almost every musical genre.

♪ you and me-- >> alfonsi: famously, john lennon and paul mccartney became songwriting partners as teenagers. one: a full-throated, lyrical rock and roller. the other: a musical polymath with a gift for melody and experimentation. ♪ ♪ those first flute-toned notes on "strawberry fields," john lennon's masterpiece, were mccartney's idea. ♪ let me take you down 'cause i'm going to-- ♪ >> alfonsi: were you guys competitive, writing with each other? or did you complement each other? >> mccartney: me and john? yeah, we were competitive, yeah. not openly, but we-- we later paul's written a gooone there, i better get going." and i would similarly-- "hmm, that's a bit good, right, here we go, come on." if he'd have written "strawberry fields," i would write "penny lane." you know, and it's-- he's

remembering his old area in liverpool, so i'll remember mine. >> alfonsi: and when that happened, did you compliment each other? >> mccartney: once... >> alfonsi: one time? >> mccartney: ...john gave me a compliment. >> alfonsi: in how many years? ( laughter ) >> mccartney: it was only once, the whole time. no, i think it was "revolver," but it was "here, there and everywhere," was-- was one of my songs on it. ♪ here, making each day of the year ♪ >> alfonsi: and-- but john says, just when it finishes, "that's a really good song, lad. i love that song." i was like, "yes, he likes it." you know, and i-- i've remembered it to this day. it's pathetic, really. >> alfonsi: did you ever heap prn artnyeah, i wod te him his stuff s great. you'd normally have to be a little bit drunk. it helped. >> alfonsi: you don't need to be a beatle fan to appreciate the importance of this part of london. for tourists, it rivals big ben, or trying to catch a glimpse of the royal grandkids.

abbey road studios, where paul, john, george, and ringo, along with producer george martin, began denting pop culture, first with jangly, flirty harmonies. ♪ but she don't care >> alfonsi: and later, by exploring, then defining, what music could be. ♪ blackbird singing in the dead of night ♪ >> alfonsi: but during tense sessions for what would become the "white album," 50 years ago, the beatles, still only in their 20s, began breaking apart. ♪ you were only waiting for this moment to arrive ♪ >> mccartney: i love this picture. yeah, this is very special for me, this series. because after the beatles broke up, i kind of got accused of being "the one that broke them up," and that we always had terrible relationships. so this always reminds me of how happy we were together. i'm checking some lyrics or something.

and it's just great the-- the way john's sort of just smiling. we're obviously just two mates, you know. >> alfonsi: taking the pictures was paul's first wife, the late linda mccartney. her photos, from "life in photographs," are intimate and historic. >> mccartney: we were in the studio downstairs putting finishing touches to the album. and-- we had another title going on that we didn't really like. so i just said, "hey, why don't we just call it 'abbey road?' and what we could do, we just go right outside, walk across the crossing. ( slaps ) it's done." you know, and it was like, "yeah, okay." everyone agreed. so... >> alfonsi: where-- where were your shoes? >> mccartney: i had sandals on. but i just left them over here to the left, because it was a very hot day. this is outside abbey road, after we'd made the "abbey road crossing" picture. and i remember talking to john about his taxes. someone had said to me, "you better warn him, because he doesn't know what's going on." >> alfonsi: about taxes.

that's why you have this glum look on your face? >> mccartney: ( laughs ) that's maybe why he's got the glum look. i've got the, "i need to talk to you about your taxes" look. >> alfonsi: what about this one? >> mccartney: this is in our back garden. and, yoko's in it. and you could see by the looks on our faces, all-- all except john, we're kind of going-- "why is she in the beatles' photo?" >> alfonsi: but how did that happen? >> mccartney: because-- how did what? >> alfonsi: that she was allowed in the photo? >> mccartney: because they were madly in love, and john wanted to take her everywhere. i think none of us dared say, "john," you know... but we all felt it.soit bwardor, i must admit. >> alfonsi: this is my very favorite photograph. >> mccartney: oh, yeah. that little baby in my jacket now has four children of her own. >> alfonsi: mccartney credits his love of family and music to his father, jim, who raised paul after his mother died when he was just 14. today, the man who wrote "mother

nature's son" has four grown children, a 15-year-old daughter and eight grandchildren. we also showed mccartney what amounted to home video of the beatles... >> mccartney: here we are. it's cold. and we're coming out. >> alfonsi: ...from their last live performance together. >> mccartney: there's me testing the roof. >> alfonsi: the apple rooftop concert in london. ( ♪ "get back" ) >> mccartney: now, that's the thing, you know. good little band. ♪ jojo was a man who thought he was a loner ♪ but he knew it couldn't last >> alfonsi: sounds pretty good. >> mccartney: it does, yeah. ♪ get back get back ♪ >> alfonsi: million dollar business conflicts and creative differences were carrying a lot of weight. but watch them try and hold back smiles as they rock through a song they wrote as teenagers. i think you see it here. ♪ say move over once move over twice ♪ come on baby don't be cold as ice ♪ she said she's traveling on the one after 909 ♪

>> alfonsi: that doesn't look like a band about to break up. that look between you two-- >> mccartney: yeah, i know. it's funny, isn't it, yeah. it was when the business crept in and it got a bit sticky, you know. it never got really that bad. but we do-- we ended up bitching at each other from afar, you know. >> alfonsi: the business part of things worked out pretty well for mr. mccartney-- he's worth more than a billion dollars. but for the last seven years, he says his good fortune is due to his wife, nancy, an american, who he calls beautiful and real. though, he realizes it's probably tricky being married to one of the most famous faces on earth. >> mccartney: just being recognized by everyone-- i mean, you don't always need that. it's-- it's a very difficult thing, you know, because you-- you don't want to sort of be mean to them, because they're nice people, they genuinely like you. but you have to draw the line. these days, everyone's got a camera.

>> alfonsi: everyone has a camera-- >> mccartney: so-- so the first thing, when i see people, they go-- and they're not-- they can't say anything. they just go-- "we'll do a picture"-- "no," i say, and i say, "i'm sorry, i don't do pictures, but i'm very happy to shake your hand and we'll have a chat." >> alfonsi: no selfies? who cares? ♪ ♪ the headline is, if you meet paul mccartney, you can have a chat! and who doesn't want to have a chat with a beatle? ♪ lady madonna children at your feet ♪ >> alfonsi: or listen to one, on his new world tour. ♪ make ends meet >> alfonsi: where are you most content? when are you most content? >> mccartney: i live on a farm in england, it's about 20 minutes from here. and for me, it's great, because i can be in, like, australia, playing to 40,000 people two days before. now i'm back on the farm and i'm on my horse, and we're going into the woods, and it's quiet,

little bi-- ( whistles ) birds singing. so, that is very satisfying, and it's a great balance. >> alfonsi: what's the biggest misconception about you? >> mccartney: i don't know, really. i don't-- i don't hear about them. i don't know what people think about me. i can-- i can try and guess. i'll-- i'll-- i'll tell you what: "you must have no insecurities." just like anyone else, you have insecurities. because everyone has them. and no matter how high and great and wonderful you get, there's still something will make you worry. >> alfonsi: were you ever just going to go, "i'm good, i did it all?" >> mccartney: i would like to think i could do that. but i think it would be boring, and i think i'd sort of give up trying. and i quite like that i don't think i've done good enough yet. >> alfonsi: imagine that, paul mccartney won't just let it be. >> we'll see you next time! ( cheers and applause )

>> insecurities. we all have them. did john lennon? >> john, listen to me. look at me. >> go to 60minutesovertime.com. sponsored by ibrance. ♪ carla is living with metastatic breast cancer, which is breast cancer that has spread to other parts of her body. she's also taking prescription ibrance with an aromatase inhibitor, which is for postmenopausal women with hormone receptor-positive her2- metastatic breast cancer as the first hormonal based therapy. ibrance plus letrozole was significantly more effective at delaying disease progression versus letrozole. patients taking ibrance can develop low white blood cell counts, which may cause serious infections that can lead to death. before taking ibrance, tell your doctor if

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>> alfonsi: i'm sharyn alfonsi. thanks for joining us. we'll be back next week with a brand new edition of "60 minutes." happy new year.

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