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00:01I'm Adam Richman, global food adventurer and someone who loves exploring this wonderful world fork first.
00:08I'm making the map my menu.
00:09That is beautiful.
00:11And eating my way through a country that is synonymous with delicious food that's beloved the world over.
00:16Italy!
00:18Risotto alla Milanese.
00:20I'm seeking the iconic dishes that are named for the legendary Italian cities that invented them.
00:26From prosciutto di Parma in Parma.
00:29Her knee's got a little weak.
00:30To world famous pizza.
00:32Real Neapolitan pizza here in Naples.
00:35Monte di Napoli.
00:36To Polonese lasagna in Bologna.
00:39It's magic. It's beautiful.
00:41If you want to uncover a city's true food soul, eat the food that wears its name.
00:46Bistecca alla Fiorentina in Florence.
00:49I'm exploring the best.
00:52The freshest.
00:54Oh my God, it's amazing.
00:55The most delicious bites of each region of Italy I travel to.
00:59Tiramisu at the restaurant where it was born.
01:02This is my incredible edible adventure.
01:05This is Adam Richman Eats Italy.
01:12Right now I am surrounded by the beautiful and incredibly clean waters of the Adriatic.
01:18A place that is the second largest city in southern Italy.
01:21A place that has been called the gateway to the east.
01:25Bienvenuti a Bari.
01:27Welcome to Bari.
01:28If I'm making the map of my menu in Bari, that means I have to try their famous Orecchiette Little
01:34Ear Pasta.
01:36Focaccia Barese.
01:37The local type of focaccia that infuses the flavors of fresh tomatoes.
01:42And hey, if I'm on the Adriatic, I have to try some fresh seafood.
01:45Whether it's in a dish that dates all the way back to the 16th century and still enjoyed by the
01:51barese today.
01:52Or some of the freshest seafood street food you're likely to find anywhere in Italy.
01:58This is my incredible edible adventure in the heel of the boot.
02:02This is Adam Richman Eats Italy in Bari.
02:09The Puglia region of which Bari is the capital is known for wheat, for wine, and for olives.
02:16And I think when we talk about Italian cuisine, Italian bread is deeply beloved and deeply respected.
02:22But before there was piadini, before there was even pizza, there was focaccia.
02:26And while you can get focaccia pretty much everywhere in Italy,
02:30some places have their own distinct and wonderful versions.
02:33Like Genoa and, yes, in Bari.
02:36And for focaccia barese, we're heading for some of the best, panficcio fiori.
02:42While Bari may not have invented focaccia, they definitely have put their stamp on it.
02:47With a unique local version that's soft, crunchy, uses more local olive oil to more tomatoes and olives
02:54than many other regions of Italy, creating a signature dish,
02:57and head baker Antonio is going to show me how it's done.
03:00Roll up my sleeves.
03:02I love focaccia.
03:04Okay.
03:04Okay.
03:04Vieni qua.
03:06Sì.
03:07Segui.
03:09Ok, so olio di oliva.
03:10Olio d'oliva.
03:14Olio.
03:15Sì.
03:16Olio di barese.
03:18Olio di Bari.
03:19You're going to do all the oil.
03:20This is the region to do it.
03:22Quello lo puoi bere.
03:23Ah?
03:23Lo puoi bere quello.
03:25Tu beri?
03:26Ottimo.
03:27È vero.
03:30Ottimo.
03:31Olio buono.
03:33Un po' like, un po' picante.
03:35Un po' picante.
03:35Óptimo.
03:36Oh, wow.
03:37The little spicy, super fragrant, almost perfumey.
03:41Wow, that's delicious.
03:44The whole tomato.
03:46Vai.
03:48Si?
03:49Si.
03:50Oh, that's awesome.
03:51Oh, my God.
03:52I get to take out so much frustration and tension on these poor little tomatoes.
03:56Oh, wow.
03:57That's why we have the apron.
03:59Oliva.
04:01Oliva.
04:04Dentro.
04:04Dentro.
04:05Oh, press them in.
04:06Okay.
04:06Cusci.
04:08Ok.
04:09Ok.
04:10Sale?
04:11Sale.
04:12Salt.
04:13Cusci sale.
04:15Ooh, molto bene.
04:18Oregano, okay?
04:22Ok.
04:23Molto oregano.
04:25Ok.
04:25Ok.
04:25The focaccia rests and proofs for 20 minutes to get the perfect state that will give us
04:31the airy, crusty texture it's known for, and then it's straight into what feels like
04:36the biggest and hottest oven in Italy.
04:39Wow.
04:39That thing is huge.
04:41That thing is huge.
04:42That's like Tutankhamen's tomb.
04:44Seriously.
04:45This is bigger than a one-bedroom apartment in New York City.
04:48One thing you need to hear, hey, Marco, could you throw your boom in here?
04:53See if you can hear the sizzle.
04:58That's the olive oil, the juices of the tomatoes, the olives themselves, all the little pockets
05:04in the yeast moving and flapping and just soaking up.
05:07Oh, my God.
05:08Molto bone.
05:09Ok.
05:10We have the focaccia coming out.
05:12I'm degloving.
05:13Ready to do some focaccia loving.
05:16Oh.
05:17Wow.
05:20Oh, wow.
05:22Oh, wow.
05:24Look at that leoparding.
05:25Look at that crust.
05:27Look at that crust.
05:30I mean, it's wild because pretty much everything is from here in Puglia.
05:36Occasionally, seasonally, they may have to source tomatoes from Sicily, but everything.
05:40This is a taste of Bari.
05:43Un sapore di Bari, sì?
05:44Sapore di Bari.
05:45Let's have a taste.
05:47Saggiamo?
05:47Sì, sì, certo.
05:52Oh.
05:55Oh, grazie.
05:56So, look, it's crunchy, it's soft, and you smell olive and olive oil throughout, even if
06:02you don't have a piece of olive on it.
06:04Salute.
06:14It is crunchy on the bottom, pillowy in the middle, and then that rich tomato, olive, oregano thing.
06:28It's got this golden smell, this spice, this sweetness, this caramel nuttiness, and that's
06:34just the olive oil.
06:35And that's what's underneath the focaccia and on top and in between all the layers.
06:40So, all of this color, that comes not just from the heat, but from the olive oil baking
06:45into it.
06:46It's just perfect.
06:47Perfecto.
06:51Many iconic local dishes throughout Italy are rooted in the traditions of cucina povera,
06:58the kitchen and culinary traditions of the poor.
07:01And puria, the region of which Bari is the capital, is no different, where humble ingredients
07:07are transformed into complex, incredible flavors.
07:11In many ways, the dish that truly embodies this here is orequete a la cima de rapa, ear-shaped
07:18pasta made from local durum wheat cooked with turnip tops that flourish in the rich coastal
07:23soil.
07:24I've come to Larpie in Barivecchia, the ancient part of the city, where owner Vincenzo's secret
07:29to this dish is to call on extremely experienced hands.
07:34Ciao, Vincenzo.
07:35Ciao, Vincenzo.
07:36How are you?
07:36How are you?
07:37Piacere.
07:38Piacere mio, Montoglieto.
07:39So, this restaurant is what?
07:41This is my restaurant, yes.
07:43And this is a home for Maria to prepare the homemade pasta from orecchietta with turning
07:48tops.
07:49The real, the real orecchietta.
07:50Do you want to come inside?
07:52Adiamo.
07:52Okay.
07:53Come on, come on, come on.
07:54Let's go see Maria.
07:55Signora Maria is only yards away.
07:58Talk about fresh.
08:00Buongiorno, buongiorno.
08:02Allora, Maria, lui è Adam.
08:05Buongiorno, Maria.
08:05Buongiorno, piacere mio.
08:06Her 40 years of pasta craft and know-how supplies the pasta for Vincenzo's restaurant.
08:13Who taught you?
08:14Mia madre.
08:15Ah.
08:16E facevo lima chiarun con mia madre.
08:18Ah, so this is mom's recipe.
08:20Her mom taught her.
08:20You can see how these little concave ear shapes are going to be perfect to catch and hold
08:26the sauce.
08:27Maria, tu potresti insegnare ad Aman a fare le orecchietta?
08:32Oh, grazie, grazie, grazie.
08:35This way, the other way.
08:37Con due mani, così, e devi tirare, lo devi tirare.
08:46Insieme, fagli vedere, prende il coltello e fagli vedere il movimento giusto con le due mani.
08:51Ok.
08:52E così.
08:53Dei due mani.
08:54Bravissima.
08:55Giu-giu-and.
08:56Agire, devi girare così.
08:59Oh, oh, oh.
09:01Non fai niente.
09:06The five second rule is international, right?
09:09Devi schiacciare.
09:11I didn't push.
09:12Mocca la capi e tof.
09:16I'm scared out of my mind.
09:18I don't know.
09:19Will someone translate?
09:20What did she say?
09:21Did I not push hard enough?
09:22Giu-giu-giu.
09:23Why is she yelling at me so much?
09:24Devi schiacciare, schiacciare.
09:27Schiacciare, good.
09:28I don't know what that means.
09:28Schiacciare, coi diti.
09:30Does schiacciare mean you scaring the out of me?
09:33Because schiacciare all the way.
09:36I am sketched out.
09:38What does schiacciare mean?
09:39Ol' ne, you.
09:40Schiacciare.
09:42No, cheers.
09:43Spingele, spingele, spingele, spingele.
09:45E no, spingemo.
09:46Capi e tof.
09:49Oh, she's starting, brav.
09:51Dai.
09:52Okay.
09:52Yeah?
09:53Ado e man.
09:54I cannot tell you the immense fear in my heart right now.
09:58Spinge, spingele, man.
10:01Bravissimo!
10:06Hallelujah, I finally managed to schiacciare.
10:10Mi brimo, rechete.
10:12He's going to speak bigger.
10:15It's me, bambini.
10:16It's me, bambini.
10:16Conserve it all.
10:17See, I will save it.
10:19Conserve.
10:20See you.
10:20It's me, bambini.
10:22It's me, bambini.
10:22He's more happy for Adam.
10:24My first time.
10:25Bravissimo!
10:29I'm so emotional.
10:31It's me, bambini.
10:33Bravissimo!
10:33With the pasta made, it's over to Chef Usen, who's been making this dish for 20 years.
10:40Extra virgin olive oil from Puglia, shaved garlic, and anchovy for extra seasoning and flavor.
10:47Next, the turnip tops, or chimederappa, quickly cooked with a fresh orecchiette.
10:52It's essentially part of the mustard family.
10:55It's part of the brassicae family, to be honest.
10:58That's why it has a nuttiness, a bitterness, an almost almond-like taste.
11:02Finally, a few juicy tomatoes into the anchovy oil, then in with the veg and the pasta to create an
11:10Italian flag of beautiful flavors.
11:12The pasta's so fresh, it came from across this narrow walkway.
11:16It went from the Cucina de Maria to the Cucina de Arpia.
11:20Like, that was it.
11:21I mean, olive oil is from Puglia.
11:24The pasta came from Maria right over here.
11:27She's actually watching me just off camera right now.
11:30So I better like it, because she's a very tough lady.
11:40It tastes like springtime at the seaside.
11:44That's the best, clearest explanation.
11:47And there is no substitute for handmade pasta.
11:52There just never will be, there never has been.
12:03Wow.
12:04It's just the most bright, beautiful, flavorful, colorful punch in the mouth you ever did have.
12:16Oh.
12:18Oh.
12:38My eating adventure across Italy has been exquisite.
12:43I've had some of the finest food I've ever eaten as I've crisscrossed this beautiful boot, making the map my
12:48menu.
12:49I'm in Bari, a city that sits on the internationally recognized, pure, clean waters of the Adriatic coastline,
12:56which makes it home to an abundance of world-class seafood.
13:00Its rocky seabeds and warm currents make it the perfect location for the Barreze tradition of fishing for octopus.
13:08While I know that the world at large may have mixed feelings about eating them,
13:12I'm a guest here, and the Barreze have been catching and eating octopus for centuries,
13:16celebrating its firm, clean bite and briny sweetness.
13:21I've come to the aptly named La Tanna de Pulpo, The Den of the Octopus,
13:26to try their famous octopus sandwich, The Hot Pulp, a cheeky, fishy riff on the hot dog.
13:32And owner Michele says it's the best.
13:36Oh, buongiorno, Michele.
13:37Oh, buongiorno, welcome, Adams.
13:39Ah, Adam, piacere.
13:40My name is Filippo.
13:42Filippo, Adam, piacere mio.
13:44So the name, Tanna de Pulpo, means The Den of the Octopus.
13:48So, pulpo is, like, number uno.
13:51Pulpo is...
13:51Number one, yes.
13:53But this is, like, street food tradizionale, right?
13:56This is for Bari, like...
13:57Yes, tradizionale.
13:59In addition to the octopus sandwich, I've ordered gamberi fritti e calamari fritti,
14:05fried squid and fried prawn.
14:08Okay.
14:09Okay, so we're going to have a little bit of a street food mix.
14:12We're in Octopus City, so you have to step it up.
14:15I'm loving the food in Bari.
14:17Did you grow up to Esparese?
14:19Yes, sono Bari's.
14:20Yes, sì, sì, sì, sono Bari's.
14:22The culture of Bari is the culture of the ocean.
14:24Owner Michele gets his octopus fresh, straight off the boat from local fishermen each day.
14:31First, they're boiled until tender, in water with lemon vinegar and a bay leaf.
14:36And then they're ready to be taken to the next level.
14:39Extra virgin olive oil, fresh lemon and pepper, three minutes each side over the flames,
14:45gives the octopus a smoky, tender bite, and it's time to assemble the dish.
14:49I'm heading outside.
14:50I mean, this is street food, after all, so I may as well eat it on the street.
14:55So we have calamari.
14:57Everyone loves calamari fritti, the best, with the shrimp.
15:01And to me, lemon and seafood go together like hugs and kisses.
15:05Now, I get a lot of grief for this.
15:08Very often they say you got to take the head out, it's where all the stuff is.
15:11But I feel you kind of lose the essence of the shrimp.
15:15So I may get letters, but it's okay.
15:17The algorithm will honor the mentions.
15:19Here we go.
15:23Mmm.
15:25What's nice is I taste shrimp.
15:27I don't taste batter.
15:28I don't taste oil.
15:30I'm not tasting a ton of extra seasoning.
15:33And that while there is batter on it,
15:37it's very thin.
15:38And it's just a suggestion of the crunch.
15:41And it just enhances the eating of already deliciously fresh seafood.
15:46So this is the hot pulp.
15:49It's like the bratwurst of the sea.
15:57Mmm.
16:01Mmm.
16:03That's truly fantastic.
16:05Octopus has a chewiness.
16:06And unless you cook it well, it's like chewing on a tire or a sneaker.
16:10And it's so soft and tender.
16:12And it gives you just enough of that resistance that it reminds you that that's what you're eating.
16:17And if you're in città de pulpo, like, you want to know what you're eating.
16:21You want to eat the thing that everyone loves.
16:28Barri is definitely a seafood town.
16:30When you see food in Barri, you should eat it.
16:34Mmm.
16:42Mmm.
16:42Mmm.
16:43Mmm.
16:43Mmm.
16:43Mmm.
16:45Mmm.
16:45Mmm.
16:46To know the food of Barri is to understand the relationship with the ocean,
16:50and a dish that dates back to 16th century Barese cooking is tiella,
16:55a hearty one-pot peasant dish with rice, potatoes, and mussels.
17:01I've come to Ai Due Ghiottoni, the two gluttons,
17:04for my very first taste of la tiella barese,
17:08a dish which proudly wears its city's name.
17:11Owner Massimiliano and his chef Donato are preparing this humble dish of land and sea.
17:17Qual è la storia di questo piatto?
17:19Allora, and the story of this plate is the story of Barri.
17:24It's the most important plate of Barri.
17:26Is it?
17:27Traditional, for the traditional of Barri,
17:30because we have vegetables and mussels and rice.
17:35What's really beautiful, again, is once again we return to this principle of semplice,
17:40of simplicity, and cucina povera, a dish that was really born of peasantry, of necessity.
17:48Let's make it. Andiamo. I'm excited.
17:50I've had the pleasure of sampling the traditional hearty casserole layered with potato protein and veg
17:56in surely England that's known as Lancashire hot pot.
18:00And in many ways, this could be considered Barri's version.
18:04La tiella barese starts with humble, perfectly prepared ingredients
18:08that are bountiful and inexpensive.
18:11Chopped onions, potatoes, and garlic.
18:14Next, it's pomodoro puree, parmigiano, freshly cut tomatoes, pecorino cheese,
18:21parsley, salt, and extra virgin olive oil.
18:26Give it a good mix, and then we build one soulful layer of flavor at a time.
18:32The local Adriatic mussels go in raw,
18:35an ingredient that nods to Puglio once being under Spanish rule
18:39and being a giant in the seafood game.
18:42Oh, wow. All of the potato liquid probably has starch in it.
18:47It's important for the cooking of rice.
18:50Okay, so at the very top was pane grattugiato?
18:53Yes, a lotto.
18:55A little bread drum.
18:56The last ingredient.
18:57Just to sort of make a nice crust and soak it up.
19:00So, alla forno, una ora.
19:02Una ora.
19:03So, one hour in the oven.
19:04One and ten degree.
19:06Two ten centigrade, and then after that, un otro ora.
19:11Ora to eat.
19:12And then we have to wait another hour to let it cool.
19:14Okay, alla forno.
19:15Alla forno.
19:21Okay, my friend.
19:22Oh, grazie, ma.
19:24Buon appetito.
19:25Grazie per tutti, fratello.
19:26Wow.
19:28This smells like everything that's right with the world.
19:34Oh, just cutting it.
19:37Release the flavor from underneath.
19:40It's almost like coce ripiena, like stuffed mussels.
19:51Wow.
19:52Because all that marine flavor and all those aromatics, you know, the onion, the tomato, the garlic all cooked into
20:01the rice, that bite was almost like paella.
20:05It's like an Italian-tinged paella.
20:07But then remember, there's also so many different layers of the two cheeses, parmigiano-reggiano and pecorino romano, that there's
20:17almost that cheese and rice risotto umami thing.
20:22It is the Barrese synthesis, to me, of paella and Lancashire hot pot.
20:30It is Barre sure hot pot.
20:32The beauty of a crispy potato, I think, transcends culture.
20:40Mmm.
20:42And the potatoes catch everything.
20:45The beautiful thing is, it's the juxtaposition of this high culinary skill with good old home cooking, and that's what
20:52I'm looking at.
20:53Tiele di Barrese, a dish in the 16th century, still eaten on Sundays.
20:58Eat Barre come la Barrese.
21:02Eat Bari like the Bari natives do.
21:04Have a taste of authentic tradition for this region, for Italian food, and for your own experience.
21:11Mangia bene, mangia tutto.
21:15Mmm.
21:18And don't eat the shells, the shells will hurt you.
21:20Just saying, for what it's worth.
21:23B.
21:26B.
21:27B.
21:27B.
21:27Are you going to scratch?
21:29Will you translate what...
21:30Hey, I'm skachari, I don't know.
21:33Skachari, skachari.
21:35Skachari.
21:35Skachari.
21:36Skachari.
21:36B.
21:37B.
21:37B.
21:38B.
21:39B.
21:39B.
21:40B.
21:40B.
21:49B.
21:49Butter!
21:50Brace.
21:51All right, I'll try to sketch Ari one more time.
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