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00:01I'm Adam Richmond, global food adventurer, and someone who loves exploring this wonderful world fork first.
00:08I'm making the map my menu.
00:10That 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.
00:29My 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.
01:11Today I find myself in the third largest city in all of Italy.
01:16Bienvenuti a Napoli.
01:18Welcome to Naples.
01:21I'm making the map my menu here and diving into this vibrant city.
01:26So, from pizza to pasta to pastries to the people's favorite sandwich,
01:31this is my incredible edible adventure here in southern Italy.
01:35This is Adam Richman Eats Italy in Naples.
01:53There is perhaps no Italian food more famous than pizza.
01:58And truly, Naples is considered the home of the iconic pizza as we know it.
02:06The first name, the first word, the first place for pizza in Naples on most people's lips
02:11is L'Antica Pizzeria di Michele, an institution beloved the world over.
02:16And now I get a chance to go behind the scenes and make pizzas with the master.
02:20This is something you are never going to forget.
02:22Real Neapolitan pizza here in Naples.
02:26Andiamo.
02:30Antica Pizzeria di Michele
02:33has been family run for five generations.
02:38And carrying on the tradition his family started is master pizza maker, Dario.
02:44Ciao, Dario.
02:45How are you?
02:45Good to see you.
02:46Dario is taking me behind the scenes to show me how to make the perfect, authentic Margherita Nabolitano.
02:54Oh, all right, let's do it.
02:55Like a professional pizzaiolo.
02:58Oh, grazie.
02:59There we go.
03:00Okay.
03:01Fleas are up.
03:02Apron is on.
03:03Oh.
03:05There you go.
03:06Can I kick it to the side a little bit?
03:07Perfect pizzaiolo.
03:09Okay, let's start.
03:10Let's go make some pizza.
03:11Come on.
03:12First up is Dario's incredible pizza dough.
03:15Oh, it smells amazing up here.
03:17Smell it, smell it.
03:19It's fresh.
03:20It smells incredible.
03:2224 hours living.
03:24This is the secret.
03:2624 hours of fermentation.
03:28So what is it?
03:28Just farina, aqua.
03:30Flour, salt, yes, water.
03:33Nothing else.
03:35And the thyme.
03:36You have to say it like that.
03:38Thyme.
03:38Flour, water, salt, yeast, and thai.
03:46Now, first step.
03:48We flour the dough and flour the workstation.
03:51Legend has it that the margarita pizza was invented right here in Naples back in 1889
03:57to honor Margarita of Savoy, the queen consort of Italy.
04:01And the recipe at Domichelle hasn't changed to this day.
04:04Look at this.
04:07Okay.
04:08Now, this is time to adding the ingredient.
04:11So, the sauce.
04:13Tell me a little bit about it.
04:14No, we use a pale tomato and we mix it in our laboratories.
04:20We prepare every day.
04:22San Marzano or?
04:24San Marzano.
04:25Always San Marzano.
04:27I'm sorry, Vanessa.
04:28San Marzano, arguably the gold standard of, in my opinion, canned tomatoes from Italy.
04:34They grow in volcanic soil.
04:37Obviously, Mount Vesuvius is right over here.
04:39And the soil, the nitrogen, is perfect for nightshades like tomatoes.
04:45Ooh, a thing of beauty is a joy forever.
04:47Okay.
04:48Fiordilatte da Gerola.
04:49It's perfect for making the margarita.
04:51So, Fiordilatte, flour of milk.
04:54And it's also a product of this region, right by the Amalfi Coast.
04:58Okay.
04:59So, what do we do next?
05:00Next step is the tomato.
05:03One.
05:05Two.
05:07Around, around, around, around, around.
05:12Around.
05:15Cheese.
05:16What kind do we have there?
05:17Pecorino.
05:18Pecorino Romano.
05:19Okay.
05:20Basil.
05:20Silico.
05:22Oil.
05:24Around.
05:25Okay.
05:26With the pizza toppings done, we head to the wood-fired oven.
05:29Ice cream.
05:30He's locked in with space.
05:31Oh, my God, that was perfect.
05:33Okay.
05:33I tried to make a round pizza.
05:37See the last details.
05:39Ah, I like it.
05:43So, now 35, 45 seconds.
05:45Yes.
05:4635, 45 seconds.
05:48And, you see, you see, in Italian, say, quagliando.
05:53We are cooking.
05:54And now, the crown graved up.
05:57I take a good result.
06:01Oh, my God.
06:02That smells amazing.
06:04Now, you must eat.
06:05Oh.
06:06Enjoy.
06:07Salute.
06:14Salute.
06:15It's like an opera.
06:17The crust is so delicate.
06:20It's like a handkerchief.
06:21It's just the lightest thing.
06:23But there's so much flavor in the dough.
06:25And then the tomatoes are so bright, so sweet, tart a little bit in the back, like here.
06:31And the fiorda latte is incredible.
06:34A muff.
06:35Come back.
06:36Another one.
06:39Neapolitan-style pizza is as much at play back home in New York or England or anywhere you go.
06:45It's called Neapolitan because it's from here.
06:49You're in Naples.
06:50Eat Naples.
06:52Manta di Napoli.
06:53Mmm.
06:55But I want you all to just remember this one life lesson.
07:00You can't please everyone.
07:02You're not a pizza.
07:04Remember that.
07:13Naples isn't just famous for its savory dishes.
07:17Its sweet pastries are just as essential to try on your trip to this incredible city.
07:23Here, pastries are part of daily life for the Napolitani, with many of the recipes going back centuries still unchanged.
07:32And this next one is no exception.
07:34Svoglia della Riccia.
07:36I'm heading to the famous Cartuccio Pasticceria Lab in the heart of the old city,
07:42so I can get a sneak peek at how this crispy, creamy 17th century treat is brought to life.
07:48Ciao, ciao Bruna.
07:50Oh, welcome, madam.
07:51Hi, Adam.
07:51How are you?
07:52Yeah, Ceri, nice to meet you.
07:53Welcome in our lab.
07:55Your lab smells amazing.
07:57Yeah, follow me.
07:57All right, I'm going to follow Bruna.
08:00There are actually two versions of Svoglia della.
08:03There's the short crust frolla, but today Bruna...
08:07Roberto.
08:08...and Pastry Chef Roberto are giving me a master class in making the classic Arricha,
08:13the flaky Svoglia della.
08:15Anna, Anna, a piacere.
08:17A piacere a mia.
08:18Prima cosa viene preparata, la crema.
08:22So la crema è qua?
08:23È fatta di ricotta, simola, canditi, zucchero e cannella, sugar, e le uova.
08:31And eggs.
08:33Arrancia?
08:33No.
08:34Arrancia, zucca e cedro.
08:36And then we just mix all this together.
08:38Sì.
08:39This is the result.
08:40Well, now that I know what's in the creamy filling, next up is the pastry.
08:44È una sfoglia con acqua e farina e strutto.
08:48Stesso pasta con...
08:50Sì, viene questo impasto qua.
08:51Un cornetto.
08:52Con tutti questi giri.
08:54Mh, mille giri.
08:55Really?
08:56Yeah.
08:57A thousand different layers.
08:58Yeah, yeah.
08:58You can see that there's multiple layers in that pastry.
09:02That's actually where the name sfogliatella comes from.
09:06So someone that makes pasta, they call it sfogliatella because you're making sheets.
09:11So sfogliatella, multiple sheets.
09:14It's...
09:14Okay.
09:15Si mette sotto al laminatore.
09:17Sarebbe.
09:18Si stende la pasta.
09:20E con due persone.
09:21Uno tira di là e uno tira di qua a destra.
09:25Facciamo sinistra e destra.
09:26Two people.
09:28E si mette.
09:29Primo strato di strutto.
09:30First strutto.
09:32The lard.
09:32Yeah.
09:33Si.
09:33Si gira.
09:34Turn around.
09:35Si tira.
09:37Strutto.
09:37Si gira.
09:39Continuamente.
09:39Finché non finisce la pasta.
09:41So you roll it one way and then you roll it the other way.
09:45Yeah, yeah.
09:45So sinistra a destra, destra a sinistra.
09:49Sinistra, yeah.
09:50So what that's doing, technically, it's called laminating.
09:53And you're laminating the dough.
09:55So when you have a typical, like, come a cornetto,
09:59you have what's called viennoiserie.
10:03And that's the pastry that's layered.
10:05That's why croissants have all multi-multistrata,
10:09that there's a lot of layers in it.
10:11Well, it's because when you make the dough,
10:14you laminate it with butter in between,
10:15so when it cooks, it makes these little flaky pockets.
10:19So I take the pasta.
10:20Si.
10:21Now you hear me use the word pasta,
10:23and you're like, those aren't noodles.
10:25That's, it's dough, is what the meaning is.
10:27So we go this way first.
10:28See, look.
10:31It's harder to actually open the dough
10:34than you think without breaking it.
10:36Mm-hmm.
10:41Is this good for the tray?
10:43Si, si.
10:43Yeah, yeah, yeah, you can.
10:44Ah!
10:45Campione, campione.
10:48Ole, ole, ole.
10:51This batch is now ready for the oven.
10:55And after 20 minutes...
10:57Whoa.
10:59Oro, oro, oro.
11:00It's for us.
11:01A dusting of powdered sugar,
11:02and the sfogliatella are ready.
11:05That is beautiful.
11:07Salute.
11:08Wow.
11:09Wow.
11:15Usually, the pasta, molto duro, very hard, very tough.
11:21You have to tear through it this, crocante, like a shell.
11:25Crunchy it.
11:25And it's just very thin, so it's just your teeth crack it, and then the filling comes right
11:32out.
11:33The flavors meld together, so you get the ricotta, the sugar, the fruit, the custard from the
11:41uovo, the eggs, it's a game-changer.
11:44It's really incredible.
11:46Molto, molto buono.
11:47Molto buono.
11:48And it's perfect balance between his talent, the tradition, good ingredients.
11:59Molto buono.
12:02Sfogliatella Riccia, the classic Neapolitan pastry.
12:17I am in the truly unique city of Naples.
12:25Located on the coast in southern Italy, a place that's got a proud history of doing
12:30things its own way.
12:32I'm here to embrace the culture and uncover the best local bites.
12:39And up next is a local-style sandwich made from cozziatiello, the crusty end of a loaf
12:45of bread that the locals love to joke about.
12:48Salsiccia Friarielli Cozziatiello, Naples sausage and broccoli rabe sandwich.
12:55And to get my hands on this cheeky bite, I'm heading to Ocuzziatiello e Sofì in the city.
13:01A little hole-in-the-wall spot that's named after an Italian superstar.
13:06Ciao.
13:07Ciao.
13:08Adam.
13:09Valeria.
13:09It's so nice to meet you.
13:11So, Valeria, I have to ask, cos'è un cozziatiello?
13:15Il culo del pane.
13:16The ass of the bread?
13:18Yes.
13:18You make a sandwich with the ass of the bread?
13:20Sì.
13:21Cozziatiello sa dialetto neapoletano?
13:23Sì, dialetto neapoletano.
13:25Ocuzzietiello.
13:26Sette ristorante, Cuzziatiello, it says Ocuzzietiello.
13:31Ocuzzietiello e Sofì.
13:33E Sofì.
13:34OK.
13:34Sofì e Sofìa Loren.
13:35Sofìa Loren, sì.
13:37Perché Sofìa Loren?
13:38Sofìa Loren, because she is a symbol of Naples, the heart of Naples.
13:43Screen goddess Sofìa Loren came from humble beginnings in Pozzuoli, near Naples, but went
13:49on to become a Hollywood star making nearly 100 films in a 70-year career.
13:56So, per lo momento perfetta a Napoli, un cozziatiello di salsiccia friarelli, per favore?
14:04Certo, vado a prepararlo.
14:05Oh, perfect.
14:06She's not going to make one.
14:07I'm going to go grab a seat.
14:08To make the perfect salsiccia and friarelli cozziatiello, Valeria starts off by cutting
14:14off the heel of the bread and takes out the dough.
14:17Once the Italian sausage and broccoli rabe has been sautéed, it's packed to the brim
14:22in the, well, pole of the cozziatiello.
14:26Hey, look, I'm just the messenger here.
14:28This is a legendary food combo that's Naples in a bun.
14:33Ooh, oui.
14:35Grazie, Valeria.
14:36Prego.
14:37Wow.
14:38Okay.
14:39I don't know how to eat this.
14:41I need an attack plan.
14:42Does this come with an instruction manual?
14:48Wow.
14:49Wow, wow, wow.
14:51Absolutamente buono.
14:52Inbelievably delicious.
14:54It's everything.
14:55The sausage is perfectly made.
14:57The friarelli creates a perfect balance.
15:00It's a little bit bitter.
15:01It's kind of silky because it kind of traps all the oil it's been sautéed in, and it is the
15:07most perfect balance.
15:08It's garlicky.
15:09There's a sweetness to the pork itself, and the bread is ridiculously good quality.
15:15Mmm.
15:16Sophia Loren is a beautiful woman, but this is one very sexy sandwich.
15:32Naples sits between Mount Vesuvius and the Mediterranean Sea, and the ingredients produced from both of
15:39these spectacular places have shaped nearly every recipe from this incredible city.
15:45And for my final dish, we combine the best of both, spaghetti alla vangola, spaghetti with clams.
15:52And to sample this classic, I'm heading to one of the city's culinary institutions, Mimmi alla Ferrovia, where for three
16:01generations, they've been serving up some of the best food in Napoli.
16:06Now, this dish is typically made with garlic and parsley, but today, Chef Salvatore, son of the owner and all
16:15-around salad dude,
16:17Wow.
16:18The perfect wife doesn't exist.
16:19The perfect pasta does.
16:21No es sista.
16:22Is showing me how to make Napoli's version that is macchiato, or stained by tomato.
16:30Beautiful.
16:31Beautiful.
16:31All ready for your spaghetti.
16:33Spaghetti alla vangola, and most people think of it as garlicky, parsley, and pasta, and now I see tomatoes.
16:42Yeah, this is a tomato from Vesuvio, and we call it piennolo.
16:45What does that mean, piennolo?
16:46Piennolo, because it's, this is the piennolo, okay?
16:49A bunch.
16:50Yeah, the bunch, the grappolo, like the, like the uva.
16:52Like uva, like grapes.
16:54Like grapes, okay.
16:55It's a kind of method of conservation.
16:57Look at this.
16:58In this way, we conserve for all the, the wintertime, the tomatoes from the, from the summertime.
17:03Really?
17:04And you can save this for, for months.
17:06And this is perfect for the clams, for the seafood.
17:09I think most foodies, regardless of whether or not they're Italian, know the word vangole.
17:14Yes.
17:15Does vangole refer to a specific size clam, or any clam is a vangole?
17:19This is the vangole, for me.
17:21This size is vangole.
17:23This size.
17:24Let's get cooking.
17:25Okay, what are we going to do, chef?
17:26The first thing to do is to cook a little bit of tomatoes, because we have the skin very, very
17:30strong.
17:32Then, when we have a wild vangole, we have to do this process, because sometimes you can find a little
17:39bit of sand inside.
17:41We have to listen to the sound in a dish, okay?
17:45If you listen, this sound is a very good sound, you know?
17:49There's no sand inside.
17:51If you listen to a sound, I don't know how to say.
17:54Hollow.
17:54Yeah, there is a sand inside.
17:56Is that right?
17:58Then, here, there is no sand.
17:59Okay?
18:00I love this.
18:02I think there's no sand.
18:03Yeah, yeah, you can see, you can feel it, you can feel it.
18:07At this point, we chop a little bit of garlic.
18:09Okay.
18:10We put inside.
18:13After this, we put the vangole.
18:17And now we have to wait that the vangole will open.
18:20And that's also going to create steam, by the way, that inverted pan.
18:23Yes.
18:23So it's going to actually allow those things to really pop open.
18:26Vangole are opening very, very, very slowly.
18:30Look at this.
18:31They are opening with the garlic, the tomatoes.
18:34The natural smell of the clams is, like, crazy.
18:37And now we can cook the spaghetti inside while the clams are opening now.
18:44We don't have to move the clams, okay?
18:47If you move too much, we will lose from the...
18:49The pop off the shell.
18:51Yes, from the shell.
18:52That's a great tip.
18:53That's so beautiful.
18:54The sauce is ready.
18:55We put a little bit of parsley now inside.
18:57Okay.
18:58With the clams.
18:59And then another part we put with the pasta.
19:03We do it like this.
19:05Pasta is ready.
19:06Pasta is ready.
19:06Let's go with pasta inside.
19:09Okay, perfect.
19:11Come on.
19:12Look at this.
19:13All the flavor is inside the pasta.
19:15Look at the color of the pasta.
19:17It's totally changed.
19:18I'm drooling.
19:19And we put the vangole on top.
19:22Oh, come on.
19:25Oh.
19:28So traditional one.
19:30We have the farcchetta.
19:34Mare.
19:36Mare.
19:37No, but the clam is amazing, man.
19:39Can I tell you everything infused into that?
19:42With all the garlic and all the parsley and all the olive oil and tomatoes,
19:46you still taste the clam.
19:48Like you said, mare.
19:49Mare.
19:49You still taste the ocean.
19:52Okay.
19:55Man, it's mare, mare.
19:57Mare.
19:59The pasta could not be cooked better.
20:02Oh.
20:03The sauce, like, develops.
20:04There's, like, a silkiness.
20:06It, like, coats your tongue, coats your mouth, and then it's fresh again.
20:10You're free for the next bite.
20:11Of course.
20:12It's undeniably a taste of Naples.
20:15Mount Vesuvius and the sea.
20:17And you truly have a representation of both of them.
20:20So, andiamo.
20:22My father.
20:24Buono, eh?
20:25Molto buono.
20:26He will say, arravois, arravois.
20:28Arravois.
20:29Arravois.
20:30Molto, molto, ose.
20:31Arravois.
20:32Arravois, arravois, arravois, arravois.
20:34Melanché, melanché, melanché.
20:36Okay, okay.
20:37Mi dispiace, si.
20:38Si, signore, si, si, si.
20:40I feel like my taste buds are getting promoted to Serie A.
20:45Palau.
20:54Papà, sto tocando un cielo con lo natito.
20:56No, no, cielo.
20:59Okay.
21:00That handsome, vibrant, mozzarella and ragu-eating man is this handsome dude's dad.
21:06He's 92.
21:07This is the secret.
21:09Come on.
21:10Grazie, grazie per tutti.
21:13This is an amazing adventure.
21:15The city of Naples is an amazing adventure.
21:18Come on.
21:19I'm going to wait for you guys.
21:20He's waiting.
21:21He's waiting.
21:22Yeah, he's waiting.
21:22So is his dad.
21:23And his dad's going to yell at you if you don't twist your pasta fast enough.
21:32Legalized marinara.
21:34Legalized marinara.
21:35I'm going to wait for you guys.
21:46I'm going to wait for you guys.
21:48I'm going to wait for you guys.
21:50I'm going to wait for you guys.
21:51I'm going to wait for you guys.
21:51I'm going to wait for you guys.
21:53I'm going to wait for you guys.
21:57You
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