- 10 hours ago
Diners, Drive-Ins and Dives - Season 53 Episode 7 -
Sicilian Adventure
Sicilian Adventure
Category
😹
FunTranscript
00:00I'm Guy Fieri, and we're rolling out for a special edition of Diners, Drive-Ins, and Dives here in Sicily.
00:07And on this Italian adventure, little surprises everywhere you're turning,
00:11we're digging into all the local flavors.
00:13The perfect pasta.
00:15Which means the freshest ingredients, scratch-making just about everything under the sun.
00:20New spins on classics.
00:22I've never seen purple sauce going on a pizza before.
00:25Culinary maestros.
00:27T-shirts!
00:28And the bounties straight from the sea.
00:30This is one of the famous dishes.
00:32It's the place to come for the culture.
00:34They're doing things that you don't see every day.
00:36But then stay for the cuisine.
00:38The level of execution is incredible.
00:40Everything is delicious.
00:42That's all right here, right now, on Triple D in Sicily.
00:44All right, guys, I got us the real deal tour guide.
01:00One of my favorite chefs.
01:02He's got Il Pestao in Beverly Hills.
01:04Chef Giacomo, I told him we're coming to Sicily.
01:06He said,
01:06Yes.
01:08Welcome in Sicily.
01:09Welcome in Taormina, guys.
01:11We are at Villa Zucchero Pizzeria.
01:13The real deal.
01:14The only deal.
01:15Told you we'd get pizza.
01:16Sounds good.
01:20Margheita is going to arrive for table 10 in one minute.
01:23This pizza, yeah?
01:23It's the best.
01:24It's a combination between tradition and passion.
01:27Pass.
01:28Pronta.
01:2823.1.
01:29The simplicity of the pizza makes you understand really how good it's done.
01:33Thanks to owner Giorgio Di Pasquale and his partner, Chef Gabriele Di Gnotte,
01:38who have turned this hidden garden into a pizza fortress.
01:42Where does this fall closer to?
01:43Neapolitan or Roman?
01:44Let's say classic, close to Neapolitan.
01:47It's in the middle, like between.
01:48Kind of the two of the two.
01:49Got it?
01:50La violetta.
01:51La violetta.
01:52È una pizza che comunque di suo viene messa la mozzarella di bufala, la crema di patate
01:58viola.
01:59È bella da veder.
02:01All right, Chef, what do we start with?
02:02Biga.
02:03Pre-fermentation dough.
02:05Water.
02:05We got the flour.
02:0616 minutes on one speed.
02:08After five minutes, we put salt.
02:10Then one minute at the end, we go faster and the dough can get more air.
02:15How long do we let it rest?
02:17After two hours, we put the dough inside the machine.
02:19Does this break the cultural law of Italians making the dough with a machine?
02:25The machine will work 10 times better than your hands.
02:27You cannot stretch the dough as the machine does.
02:30Okay.
02:31Start with this.
02:32Where'd it go?
02:32Wait, what?
02:33Sploosh.
02:34And then as it spins it up.
02:35You rolls it.
02:36Dude, that's awesome.
02:37Oh, we need one of these.
02:38After this, 24 hours inside the fridge.
02:41Dude.
02:41It smells so good.
02:42How many different types of pizza do you make?
02:4450.
02:45On the menu?
02:45Yes.
02:46One five or?
02:4750.
02:48Five zero.
02:48And no special request?
02:50No, we do.
02:51Giacomo wants pineapple.
02:53Then you have to go.
02:54That's not the right way.
02:56What do we do next?
02:57Make the sauce?
02:58Yes.
02:58This is a patate vitellote.
03:00The violet potato.
03:02Is this a traditional Sicilian?
03:05It's a little bit more elaborated.
03:0820 minutes in water and a little bit of salt.
03:11Let it cool a little bit.
03:11We take the skin off.
03:12Water, salt.
03:14And then puree.
03:15An extra virgin olive oil.
03:16It's delicious.
03:20I mean, just by itself.
03:22Really, this is the secret.
03:23I'm not playing this game again.
03:26I'm delicious.
03:26All right, so now we go make the pizza?
03:28We go make the pizza.
03:30We just stretch and spin the dough and do this.
03:36And the pizza became larger and larger and larger.
03:39Actually, the pizza can also go behind me.
03:41Woo!
03:42Sick.
03:43I've never seen purple sauce going on a pizza before that.
03:46Buffalo mozzarella.
03:48Gorgonzola cheese.
03:50Gorgonzola is from the north of Italy.
03:52Cherry tomato.
03:53Look at all the color.
03:54And some speck.
03:55That's beautiful.
03:56And we're good.
03:58What degree Celsius do you keep it at?
04:00Around 350.
04:01And the pizza cook for three minutes.
04:03I am hungry.
04:04You could smell the dough cooking right now.
04:07You're getting all that yeast.
04:08And walnuts.
04:10And we don't cut it?
04:11No.
04:12You have this.
04:13It's sacrilege to be eating a pizza with a pork and a knife.
04:17It's good.
04:19Yeah, everything is delicious.
04:21But the dough is next level.
04:23Potato sauce really gives it that nice little texture for me.
04:26I like it.
04:26Smooth and silky.
04:28A little sweet.
04:29The gorgonzola.
04:30Very tanginess to it.
04:31Nice and creamy and doesn't overpower the dish.
04:33And personally, I like when a pizza doesn't have the tomato sauce.
04:38Because you can taste more of all the other ingredients.
04:41Delicious.
04:42Fantastic.
04:43Violetta Verley.
04:44The mozzarella and the speck was really, really nice.
04:48The flavor is phenomenal.
04:50This pizza is my favorite.
04:52In all of Termina.
04:53And more.
04:56It's a beautiful place.
04:57It's not very easy to find.
04:59Yeah.
05:00You got one little gate.
05:01A lot of stairs.
05:02Violetta Sicilia.
05:03What are we making now?
05:04What's the sauce?
05:05The green sauce is made from friarelli.
05:08Wild broccolini.
05:10Rapini.
05:10Yes.
05:11Cooked down in water with a little salt.
05:13Right.
05:14Let's see it.
05:15First with some oil, we put the garlic on, and then we put the broccoletti on.
05:18Salt and pepper.
05:20Now we can go on the blender.
05:21Some of the liquid from the broccoletti.
05:24Very simple.
05:25Now we're going to make the pizza with the broccoletti.
05:27Green sauce.
05:28Buffalo mozzarella cheese.
05:29And it's ready to be cooked.
05:30So we get this in the oven.
05:32We need to make one for the guy who wants one with tomato sauce.
05:35The spicy one.
05:36Yes.
05:37Tomato sauce, mozzarella cheese, spicy salami, and doula, and local sausage.
05:44Look at that.
05:45Guanciale.
05:46Oh, wow.
05:47Crema di pecorino.
05:48Oh.
05:49Hot.
05:50Oh.
05:51Yeah.
05:51Wow.
05:52This is such a mature pizza.
05:54Real earthy.
05:55Really big flavors.
05:56Rapini.
05:57Got a little bitterness to it.
05:58Love the saltiness that comes in from the pecorino.
06:01And a little crunch of the bacon.
06:02Mm.
06:03You can distinguish each ingredient.
06:07Now we go for the spicy one.
06:10The andouja is the key.
06:11That whole thing's screaming because of the andouja.
06:13It's kind of a sausage meat paste.
06:16It's not really super spicy.
06:18Let's go back and eat.
06:19Good spice.
06:20It's got a really good kick to it.
06:21Yeah.
06:21Yeah.
06:21That is money.
06:22Delicious.
06:22Very good.
06:29To cut the pizza with a knife and a fork.
06:31Normal.
06:31A lot of people eat the pizza with the hands.
06:33I prefer with the knife and pork.
06:35It's a better look.
06:36It's not so.
06:37Yes.
06:37Yeah.
06:38They got a brisciote.
06:39Three different pizzas.
06:45All completely different.
06:47I mean, not anything the same.
06:48You have a lot of ingredients here in Italy.
06:51You can create everything.
06:53The level of execution is incredible.
06:55Well done.
06:56Delicious.
06:56Thank you, bro.
06:59Up next, our Sicilian journey continues.
07:01Her mouth is on like four alarms, over drooling.
07:05At a place all about excellence, you're crazy.
07:07Passionate.
07:08In every detail of every dish.
07:11This is really an orchestra of flavors.
07:12So I'm here in Taramina, Italy, and I'm looking for a restaurant that's not your typical Italian restaurant.
07:27This chef is into locally sourcing ingredients, forages twice a week.
07:31I mean, he's really into making sure that the guests have not just a dynamite culinary experience,
07:35but they see a real performance.
07:38This is Ethica, Chef's Table and Garden.
07:40Two spaghettons in seconda and a guaglia in thirda.
07:44Yes, Chef!
07:45How did you find Ethica?
07:47I asked the concierge for the best, and he directed me without hesitation right here.
07:52Here we have our little octopus.
07:54La freschezza è garantita in ogni piatto.
07:57That commitment to fresh, local, organic ingredients is the driving force for Chef Antonio Manuti
08:03because the food needs to measure up to the name.
08:06Why Ethica?
08:07Because we wanted to make everything ethical, every behavior behind the restaurant.
08:12So was this always the dream?
08:14Yeah, exactly.
08:15This is the only immersive kitchen in this part of Sicily.
08:20Everything's prepared with precision to make sure that you love the food.
08:25Favore, una tartare.
08:26Chef, Table 10.
08:27Steak tartare's everywhere.
08:29How do they do?
08:30Fantastic.
08:30There's a lot of flavor going around.
08:32Honestly, the best tartare I've ever had.
08:33Okay, Chef.
08:35We start with our wild oregano extra virgin olive oil for our tartare.
08:39Okay.
08:39Wild oregano.
08:40Boil it, ice bath it.
08:42Squeeze it, then blend with some flour oil.
08:45We strain.
08:47Got it.
08:47Next, black baked olives.
08:49Salt.
08:50Oregano.
08:51Espelette from the Basque Country.
08:53Fresh red garlic.
08:55Extra virgin olive oil.
08:56Bit of green lemon zest.
08:58We cook it 180 degrees, 5-10 minutes.
09:00If you're a dental hygienist and you're missing your tray, I know where it ended up.
09:04Okay, Chef.
09:05Next.
09:05Our homemade sriracha.
09:06We use this.
09:07Homemade sriracha.
09:08Just what I expected.
09:09You're crazy.
09:10Passionate.
09:11That's another way to spell crazy.
09:13Sicilian aromatic chilies.
09:15Red garlic.
09:16Sea salt.
09:16Homemade dried garlic powder.
09:19We just blend it.
09:20It needs to ferment for a week.
09:23What do we do next?
09:24A Mediterranean tartare sauce.
09:26Okay.
09:26Organic sunflower oil.
09:28One egg.
09:29Pinch of salt.
09:30This is a mix of white wine vinegar and pickled onion vinegar.
09:35Reblend it.
09:37Cooked egg yolks.
09:38Making it extra eggy.
09:40A mix of capers of the Aeolian Islands.
09:43Homemade mustard seeds.
09:45Wild fennel and wild oregano.
09:47That little combo, you could serve that on old napkin.
09:51We are chopping the beef tartare.
09:53It's been dry haze for 60 days.
09:55Sicilian flaky salt.
09:57Homemade sriracha.
09:58Oster sauce.
09:59You don't make this?
10:01Not at the moment.
10:03Arrivederci.
10:04Red garlic.
10:04Extra virgin olive oil.
10:06Plated.
10:07Tass sauce.
10:08Black baked olives.
10:10Pickled kumquats.
10:11Oregano.
10:12Wild oregano.
10:13Oil.
10:13This is our tartare.
10:15And now you think I should eat this.
10:17I'm going to take a picture with it.
10:19Read it a book.
10:20There's so many components to this that individually and collectively make so many different flavor profiles.
10:31The sriracha and the coarse sea salt.
10:34Delicious.
10:35Then you elevate.
10:36You get into the brininess of the olive.
10:39The herbaceousness of that oregano.
10:41Honestly, chef, one of the best tartars I've had in 10 years.
10:50I really loved it.
10:53You have the tartness, the tenderness.
10:55It's all in one place.
10:56Are you a cook?
10:57I'm terrible.
10:58But you eat well.
10:59I eat very well.
11:00I'm professional at eating.
11:01Irish oyster, a Sicilian kumquat kosho, and a bit of grilled juniper berries to finish.
11:06I know, Antonio, I love his way to explain food.
11:09He's able to put you inside the dish.
11:12Don't go anywhere.
11:13If this is what we're kicking things off with, I can't imagine what's coming up next.
11:18A medium spoon of tomato paste.
11:22I can't watch that.
11:23You didn't measure.
11:25No.
11:25I've been following this whole thing about everything measured.
11:29Now you're measuring like I measure.
11:31Welcome back.
11:34Triple D hanging out in Taramina, Sicily, at Ethica with Chef Antonio.
11:38They're doing things that you don't see every day.
11:40Definitely you haven't seen on Triple D.
11:41Scratch making just about everything under the sun.
11:44Using local grains, organic everything that they can get their hands on.
11:48In tutto abbiamo tre corse.
11:50How do you describe the restaurant, the experience?
11:52There's explosions happening in my mouth.
11:54I'm loving every second of it.
11:56E' uno spaghetto nel di uno.
11:57De pasta?
11:58Si, incredible.
11:59Tutto quello che, insomma, spesso altrove si trova secco, già preparato.
12:03Loro lo preparano tutti i giorni, invece lo fanno...
12:06What is our next dish?
12:08Spaghetto nel di uno made butter of smoked and grilled langoustine.
12:11We're making spaghetti.
12:13Semolina.
12:14Filtered water.
12:15And then we extrude.
12:16Yeah.
12:17Hit a little bit of the semolina on it so it doesn't bind.
12:20Okay, chef.
12:20We are going to make smoked langoustine butter.
12:23We use the head of the langoustines.
12:25Put a bowl on just to smoke.
12:27A minute and a half.
12:28Switch the head.
12:30Another minute and a half.
12:31And then it's ready to be mixed with this organic butter.
12:35Tomato paste.
12:36Green lemon zest.
12:37Blend it around five minutes.
12:40Using the back of this ladle, he's pushing this through.
12:43But he's also clearing the bits of the shell away.
12:47That's like liquid shrimp toast.
12:49Yeah.
12:50We have to chill it.
12:52And then we have the butter for service.
12:53Sure.
12:54Boil the pasta for four minutes.
12:56Okay.
12:57Red garlic extra virgin olive oil.
12:59Green lemon zest.
13:00All the bread is made in-house, chef.
13:02Everything show off.
13:03Water with unsolved the pasta.
13:06Butter.
13:07Her mouth is on like four alarms over...
13:09The langoustines are tortured,
13:11which are inner part of green lemon.
13:14It will give a real kick to this dish.
13:16Ready to plate.
13:18Langoustines.
13:19Lemon.
13:19Those little crown jewels there.
13:21Smoked paprika from Spain.
13:23Carly endive on top.
13:24It's seasoned with red garlic extra virgin olive oil and sea salt.
13:28And that's it.
13:29I feel bad breaking it.
13:35It's silky, creamy.
13:37The smoke in the char of the shell.
13:41The smoke from the charred endive.
13:45The lemon segments.
13:47All these little components tied together.
13:49This is really an orchestra of flavors.
13:52The perfect pasta.
13:54Spaghetti with butter of smoked and grilled langoustines.
13:57How do you tell people that this is what Italian food was?
14:00Just light and fresh.
14:01Not what typically people would expect.
14:02No, because at home, you're walking out of there sleeping.
14:04You're walking out of there sleeping.
14:07Ecole.
14:08If you're going to come to a meeting, this place is essential.
14:11Un cui vivi, un'esperienza straordinata.
14:13Enjoy.
14:15The guests watching how proficient and organized you are.
14:20This is almost transporting people into your world of food.
14:24Come in with an open mind and an open palate.
14:26And this guy is going to rock your world.
14:28Coming up, we're headed down the coast to a seaside family-run spot.
14:35To see the father-daughter team working this.
14:37The real deal.
14:38Serving a Sicilian favorite.
14:40Fantastic.
14:41And piling on the fresh catch.
14:43When the ingredients are this good, they speak for themselves.
14:46Delicious.
14:46Delicious.
14:47This is Tartaria da Antonio.
15:17Martina, servizio.
15:21How did you find this restaurant?
15:22Our hotel that's right next door.
15:24We could smell everything that was coming from here.
15:26We had to come in.
15:27The muscle soup.
15:28You can feel the passions to make these amazing encelands wonderful.
15:34That passion comes from Chef Piero Blanco, who's teaming up with his daughter Martina
15:38to bring in the treasures of the Mediterranean Sea.
15:41We have a lot of seafood, but we make modern presentative.
15:47In presentation.
15:48How long have you cooked?
15:50He started at 18 years old, and now we are here.
15:55Everybody's so happy in this family.
15:57I want what they had.
15:58Arancini pronto.
16:00The Cindy pese arancini.
16:01He said, what the hell is going to happen.
16:03The presentation is really beautiful.
16:05The salmon on top is the classic.
16:09Okay, Chef.
16:10Iniziamo per condire il riso, che è la cosa più importante.
16:14Acqua.
16:15Butter.
16:17Vegetable sprot.
16:18And the saffron.
16:19When it starts to boil, we add the rice.
16:21How many minutes?
16:2215.
16:23Then we let it cool.
16:24What are we putting inside the arancino?
16:26I'm going to show you.
16:27Yeah.
16:28This is the step of the bechamel, yeah?
16:30Butter.
16:31Flour.
16:32Milk.
16:33Salt.
16:33Salt.
16:34Pepper.
16:35And a little nutmeg.
16:36Yeah.
16:37We're going to let it cool.
16:38Then what are we going to add to that?
16:39Parmesan.
16:41And this is pistachio pesto?
16:43Pesto.
16:44Allora, granella di pistacchio.
16:46The granules of pistachio.
16:47At least I picked that up.
16:49This poor little whisk is dying here.
16:51And now the smoked salmon.
16:52Salmon.
16:53Ten minutes in the freezer.
16:56Rice is ready.
16:58Open.
16:58And the bechamel.
17:00And then we let it rest.
17:02In the fridge.
17:03And then we bring it out?
17:04Yeah.
17:05What is in this?
17:06Flour, water, a little salt.
17:09Bread.
17:09Breadcrumbs.
17:10Okay.
17:11This goes back in the cooler.
17:13For one hour.
17:14And after this, we fry.
17:16Okay.
17:16Cheese burrata.
17:19Then on the plate.
17:20Again burrata.
17:22Some salmon.
17:23Again burrata.
17:25Pistachio.
17:26And some fresh herbs.
17:28You have to eat by your hand or you eat with a fork?
17:30With the hand here in Sicily.
17:32Wow.
17:35The rice is nice and tender.
17:37Look at how creamy that is from that bechamel.
17:42But it's that unique combination of the nuttiness of the pistachio and the smoked salmon.
17:48It's a perfect marriage.
17:49Yeah.
17:49It's equilibrato.
17:51Fantastic.
17:51Arancini.
17:52Arancini.
17:53L'abbinamento con la cremina e il salmone è un arancino straordinario.
17:59Authentic?
18:00Yes, it's very, very nice.
18:01When you eat your arancino and you can see the seaside, the mountains, it's one of my
18:08favorite part of the restaurant.
18:11I found the sea and I eat the sea in my mouth.
18:15It's wonderful.
18:16She can hear the sea.
18:18She can see the sea.
18:19She can taste the sea.
18:21Linguine allo scoglio.
18:23This is one of the famous dishes.
18:25You love all your fresh seafood.
18:27Linguine and the seafood.
18:29Linguine.
18:30Okay.
18:30And now.
18:31Garlic oil.
18:32Garlic oil and regular oil, okay?
18:34And cherry tomato.
18:35Mussels and clams.
18:37Calamari.
18:38Octopus.
18:39Polpo.
18:40Wine.
18:40Vino blanco.
18:41Vino blanco.
18:43Bianco, that's right.
18:44Everything I'm saying is in Spanish.
18:47Un poco di prezzemolo.
18:49Gambara.
18:50Rosso.
18:51That's a very famous shrimp.
18:53Yeah.
18:53With the heads on and the langostino.
18:55Langostino.
18:56And then the stock.
18:57Yeah, the head of the shrimps, and we mix it all with water and vegetables.
19:04That's robot, okay.
19:05Tomato sauce.
19:06Little salt, little pepper.
19:08The pasta.
19:09And you let it finish in the sauce.
19:10Yeah.
19:11One minute, so it's already.
19:12So that's tightening the sauce up in there.
19:15Now he's going to nest it.
19:17Sifudu, the bowl.
19:21Oil.
19:22More fresh parsley.
19:23Finish.
19:24It smells like the ocean.
19:35You know, he had made the stock with the head of the shrimp.
19:39There's so much flavor.
19:40That's why people love crawfish.
19:42All the liquor that came out of the mussels and the clams.
19:48All that seafood being cooked together at once.
19:51Everything is super tender.
19:53Little surprises everywhere you turn.
19:55Very simply done.
19:56But when the ingredients are this good, they speak for themselves.
20:00Delicious.
20:01Linguina allo scoglio, tavolo sette.
20:05La pasta è una cultura perfetta.
20:07Il pesce l'ho sentito, era molto fresco.
20:11It's just delicious.
20:12Carbonara di mare, via veloce, tavolo uno.
20:15How would you explain this restaurant?
20:17It's very vibrant.
20:18It's amazing.
20:19I've never had anything like it before.
20:21Lo consiglia a chiunque.
20:23Do you go to the seafood market every morning?
20:25Yeah.
20:26And you look at everything?
20:27Yeah, yes.
20:28You can taste it.
20:29And to see the father-daughter team working this.
20:32The real deal.
20:34Grazie.
20:37So that's it for this trip.
20:39But don't worry, there's funky joints all over this world.
20:41I'll be looking for you next time on Triple D.
20:43L'arancino è nato dal nome dall'arancia,
20:46quindi l'hanno chiamata arancina.
20:49So the difference...
20:49Good luck.
20:51Good luck with that one.
20:53No, I explain...
20:54Wait, but you've got to do the hands the whole time.
20:56Yeah.
20:57So, eh...
20:58Wait, wait, wait, wait.
21:00Wait, wait, wait, wait.
21:00Wait, wait, wait, wait.
21:00You
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