I did not understand that Nina's post was in Japanese letters or I would have searched it. Yes Gabriele does knead the dough very fast to develop the gluten. I also found it interesting how it stuck to his fingers at the beginning and then became easier to work with. It appears that as the dough develops and you align the gluten by forming a ball. The stretching over and balling then acts as a girdle to make it less tacky.
It appears that the word rigenero means to regenerate. I would assume that it is a generic term for developing the gluten by letting it relax and then start again. I forgot to mention that besides Varesano, I used Essen1's method. Essen1 had used a method of incorporating, waiting, mixing, waiting, and then mixing again. I tried that and found by relaxing the dough and restarting it worked very well. Hopefully someone else could comment on this thought.
I really liked both videos, I really hope to get there and try it someday. You can really see that Gabriele has a passion. From what I gather, he laid it all on the line to start the business, and it paid off.