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00:01Look at that.
00:02This time on Eating Dirty, David's in Palermo
00:04exploring a large selection of deep-fried delights.
00:07This is like serious business.
00:09Here, there are rules.
00:11Getting into some heavy Tuscan traditional fare
00:14on the outskirts of Florence.
00:16We serve it the way we serve it.
00:18If it's too red, there's the door.
00:20And digging into burgers that take inspiration
00:22from Nonna's Neapolitan classics.
00:24Every burger tells a story.
00:26Wow, wow, wow, wow.
00:28It is out of this world.
00:29I'll be your guide as David Rocco goes on a wild ride through Italy.
00:33I'm Jamaicana, Afri-Ganna, Sonata, Milana.
00:38It's the principale product of exportation Italia.
00:42I'm Jamaicana, Afri-Ganna, Sonata, Milana.
00:47I'm Napolitan.
00:49It's eating dirty, baby.
00:55Our first port of call is the sun-soaked streets of Palermo,
00:58the raw, untamed capital of Sicily.
01:01It's loud, chaotic, and unpolished, but it's full of soul.
01:05Just a stone's throw from the sea,
01:07a small shop has been a part of the city's street food scene
01:10for over 80 years.
01:12It's called Quiluzzo, a place where you come for a snack, but leave with a story.
01:19This place, Quiluzzo, is a little joint that sells really incredible Palermo street food.
01:27And it's such a cool vibe.
01:29I mean, you come here at 8 in the morning, and you have construction workers.
01:34You've got people going to work, having breakfast with this heavy food.
01:38Potato croquettes, panella.
01:40Basically, it's all fried food, and they say it's the best way of starting their morning.
01:44They're morning.
01:45Come facciamo palermo e facciamo papà.
01:46Oh, prego, prego.
01:47You know, I'll never say no to croquette.
01:50Oh, per l'italiano.
01:51Come dai.
01:52L'italiano, io un capo con ian.
01:54Venite spesso qua?
01:55Ogni giorno.
01:56Ogni giorno.
01:57Ogni giorno.
01:58Ogni giorno.
01:59Che lavoro fate?
02:00Muratori.
02:01Quindi ha bisogno una bomba prima di...
02:03Energia.
02:04Energia.
02:05Di mattina.
02:06Si.
02:07JurronLRM,'di tu facciamo un bel burlo temore tomba.
02:09E poi vau venir av a mangià.
02:10Voi si te ... di palermo polermo.
02:12Che mi piace mangiare pesanti.
02:14Esatto.
02:15But you like it nice and happy.
02:16Esatto.
02:17Tom ca fai un bel pisolino e poi andiamo al più amare.
02:19Si, beautiful.
02:20I want to be Sicilian in my next life.
02:22Uh no, asaste so fear.
02:24No, no, no, comp pasa nonuno.
02:25писi, this is, this is Sicilian hospitality.
02:28And it's so, I focus this local cuplo .
02:30Everyone keeps eating over 10 years.
02:32So what's your favourite thing here?
02:33O.K.
02:34I like so much panella.
02:36It's amazing how this panella, water, chickpea flour
02:39creates this incredible snack.
02:42The best couple is panella and beer.
02:46Everything is fritto, if it's part of the street food,
02:49it's always better.
02:50Even if it's fritto.
02:51Even a scarf, it's fritto.
02:53Everything is better fried.
02:56This, what's this?
02:57Broccoli.
02:58I finally see something green.
03:00Some of the best-selling items on the menu
03:02are their fantastic selection of arancini rice balls.
03:06They make and sell huge quantities daily.
03:08And to avoid confusion, they make four distinct shapes
03:11to identify the different savory fillings.
03:14The egg-shaped one is imbianco, a stuffing of bechamela,
03:17mozzarella, and ham.
03:19This one is with mozzarella and spinach.
03:22The one with the little nipple is the delicious sausage,
03:25mushroom, and bechamel.
03:26But the classic is shaped like an orange ball,
03:29like the sun, the locals say.
03:31This is the mother of all arancini rice.
03:35Look at that.
03:37It's a thing of beauty.
03:38Beautiful crispness.
03:40It's like every grain of rice is moist.
03:44Not sticking together.
03:50When they cook the rice, they throw it on a metal table,
03:53they let it cool, and then they greet the arancina.
03:56In Palermo, David just discovered an interesting naming scenario
04:07about the arancino, or should I say, arancina.
04:11So, guys, is this arancino or arancina?
04:14Arancina.
04:15Arancina.
04:16Arancino.
04:17Arancino or arancino?
04:18Arancino.
04:19Arancino.
04:20Arancino.
04:21Arancino.
04:22Arancino.
04:23Arancino.
04:24Arancino.
04:25Arancino.
04:26Arancino.
04:27Arancino is femmina.
04:28But in all of Italy, they call it arancino.
04:30In Palermo, must be female.
04:33Arancino.
04:34Arancino.
04:35Arancino.
04:36Arancino.
04:37Arancino.
04:38Now that the morning rush has settled down,
04:39he's being joined by Salvo, a fifth-generation family member
04:42to run the place.
04:43This is amazing because all the streets in Palermo,
04:46you see the panella, which is chickpea flour.
04:49Yes.
04:50Water and parsley.
04:51Basta.
04:52And finish.
04:55And, of course, fried.
04:56Simplicissimo.
04:58It's like a pancake, a delicious, savory pancake.
05:03And then, these little crispy bits.
05:09Now, these croquettes are just potato, patate.
05:13Only potatoes.
05:14Yeah.
05:15Uova.
05:16No egg, none of it.
05:17Yeah.
05:18No uova, no farina.
05:19Wow, the mint.
05:20Again, this is simplicity.
05:22Just mashed potatoes, some salt, mint, which pops,
05:27and then fried pasta.
05:28All right, pasta.
05:32Wow.
05:33They have these incredible sesame seed buns
05:36that they stuff with potato croquettes and panella.
05:40Here in Palermo, this is like serious business.
05:43Prego, fammi vedere how...
05:45Due.
05:46Due.
05:47Not three, but two, okay.
05:48E queste rigorosamente sei.
05:51Wow.
05:52Three and three.
05:53And three.
05:54Okay, so...
05:55So this is like carbs on carbs on carbs.
05:57I'm liking this place.
05:58And six.
05:59And six.
06:00If I was to do five...
06:01No, no, no, no, no.
06:02No, no, no, no.
06:03It has to be six.
06:04Ma scusa, isn't the customer always right?
06:05You voy a meter this seven.
06:06I want to put seven.
06:07Okay.
06:08He's like...
06:09Okay.
06:10Okay.
06:13It's crazy good.
06:15It's crazy good.
06:16Cheers, buddy.
06:17Yeah.
06:18There's no sauce or dressing of any kind.
06:20Nothing's covering up these flavors.
06:22It's just all those delicious carbs.
06:24Amazing.
06:25This is magic.
06:28Not everything's fried here.
06:30Oh, this smells so good.
06:32They also make an amazing Anoletti al Forno,
06:34which is a traditional Palomo comfort food,
06:36made with pasta rings, creamy bechamela,
06:39fried eggplant, tomatoes sauce with peas,
06:42and finished with Parmigiano Reggiano.
06:44The legend goes Anoletti pasta was inspired by the earrings
06:47of local Arab women in medieval Sicily.
06:50There are countless variations of this dish,
06:52but all are rich, heavy, and delicious.
06:54Ideal for local construction workers grabbing a mid-morning bite.
06:59Last up is this very special sweet arancini.
07:02An uncommon item is the only place around here that makes it.
07:05Filled with a chocolate cream and rolled in sugar
07:07before being, of course, deep-fried.
07:10It was Gianni, Salva's brother-in-law, who introduced it.
07:14And it's now their top seller.
07:16So this is the sweet arancina,
07:18and it's rice that's cooked with milk and vanilla,
07:21and then there's chocolate.
07:25Salud.
07:26Salud.
07:27After a heavy breakfast like that, I think David could use a little stroll.
07:44After a quick hour-and-a-half flight, we arrive in Florence,
07:47the land of food, fashion, and frescoes.
07:49On the outskirts of Florence is a traditional restaurant
07:50that's been serving up Tuscan pride since 1901.
07:53With over 125 years in the family,
07:55Chef Paolo and his team protect Tuscan tradition
07:57like it's a closely guarded secret.
07:59And they're not about to change.
08:00And they're not about to change.
08:01It's rustic, proud, and above all, delicious.
08:05I want to taste everything here.
08:20This is Trattoria da Burdi.
08:23Arriving ahead of the Friday rush, David settles in for a staff lunch.
08:26rush David settles in for a staff lunch when you have staff lunch does everyone eat the same dish
08:32not everybody choose everyone picks up again so is he the no no the group because I remember my
08:38no-no after the meal used to cut apples and give it to everyone chef Paolo one of two brothers who
08:46owned the place grew up in this restaurant Paolo doesn't have formal chef training but he has the
08:51best training one can get from his grandmother and he talks about when she was bedridden and
08:56she couldn't go down to the kitchen she would call him on his cell phone saying something doesn't smell
09:01right I think that that goo has to be a little this or a little that because she understood the
09:05smells the fragrances that had to come out of that kitchen the first day she's preparing is
09:11the traditional chicken liver crostini fegatini toscani a Tuscan favorite but not mr. Rocco's
09:17favorite what can I say I'm not a fan of liver once cooked it's chopped together with anchovies
09:23and capers Paolo adds butter and chicken stock until it's reduced creamy and spreadable they're
09:30joined in the kitchen by Paolo's brother and co-owner Antonio but I know you actually do it different
09:36here that's part of the cure you guys serve your figatino with Vinsanto the Tuscan sweet one does
09:42never seen it done with anchovies and capers it breaks the flavor of the liver and gives us a
09:50little saltiness it actually works really and you actually are eating liver unbelievable who knows
09:57he might be converted perhaps as chef Paolo prepares for the first main dish a delivery arrives from their
10:04friend Cristiano he's a fourth-generation truffle hunter and he's bought the first truffles of the
10:09fall season including some extremely rare white truffles lucky David these rare delicacies are
10:15going straight into this peachy pasta dish the sauce for this dish is made with a special local giant
10:20garlic call a leone so rare it only grows in Tuscany and it's so expensive it makes wild truffles look
10:26like supermarket mushrooms the garlic is pureed and cooked to release the delicate flavors then the
10:32fresh truffles which were only dug up this morning are grated straight into it before adding parmigiano
10:38Reggiano some pasta water and then cooking it all together with a pasta to make this incredible rich
10:44dish you can't get much more Tuscany than this Cristiano has started adding even more trouble but I can't
10:54help but notice his friend here is getting a lot more than David you can really smell the I'm young
11:00garlic wow so I want to know something why were you so generous with it and he was a little tight on
11:08the on the truffle jokes aside this is one seriously delicious lunch despite the hundred and twenty year
11:15history a menu that stays traditional this family's never been afraid to adjust with the times we were
11:21at the first place here to have the television now we are the first that you can take Bitcoin really
11:27just like wow that's very non-Italian I mean I thought the Italians wanted cash in gold bars or in
11:36tartufo it goes without saying that the main course is their signature dish the bistecca Fiorentina a
11:44massive porterhouse steak charcoal grilled and served extremely rare yes folks it's practically still
11:51mooing it's being served with sauteed spinach and a Florentine staple for jolly alla Toscana which is
11:57Tuscan cannellini beans with extra virgin olive oil the bistecca Fiorentina comes to the table and
12:03you're like wow you don't try to ask a bit more cooker no no no no of course no that would be a sin
12:13that you guys cook it one way one way check this guy even more truffle he probably puts it on his
12:18ice cream if a client asked to cook it well done no it's impossible I like how here the philosophy is
12:25we serve it the way we serve it you have no choice Antonio went from consulting on multi-million dollar
12:30EU projects to working in the family restaurant in the beginning was a total shock it was really
12:34brick and mortar no so it really tough work it was totally different talk about tough work that was a
12:40huge stake slowly but surely though they demolished it where's the bone here I've been told that you
12:45only eat the bone with your hand and if you leave it and pick out it's it's a sin we always take one
12:51extra towel if you are going to eat I know I'm making a mess but whatever it shows my love of
12:57that's why the extra towel while David's looking his classiest Paolo's son stops by to say hello
13:02the steak is good excellent I wish it was cooked a little more it's a joke it's a joke it's a joke
13:12cheers people come here because they love the atmosphere they love the environment and the
13:19customers here recognize that the quality love materia prima as they say here the ingredients are number
13:24one I think this is no restaurant is a pharmacy you don't feel good I'm here but you know the
13:31secret we choose the office because it was next it was a good way of attracting workers first of all
13:38because every time we come in the office and we have a lunch here secondly because that every time you
13:42speak about your office to the customer say you know good day yes of course we are those are very good
13:48office perks we ended the meal with scatchata louva which is the famous Tuscan pizza but done in a
13:55dessert style and the dough gets stuffed with Sangiovese grapes and a little bit of sugar there's a second
14:03layer of dough more grapes more sugar and that is baked after baking all the juices that get released
14:11are saved and then added on top before being baked a second time so when it's baked it gets caramelized
14:18into this unbelievable dish and here in Tuscany during the fall harvest it's an absolute must what I love
14:26about it is the grapes with the seeds and the crunch so you have this caramelized sugar it's beautiful and
14:33then you get this pop of seed it's fantastic when you look at the new trends of restaurants you ever have
14:39the temptation of getting away from the ribollitas the fagioli's all like do or do you say no this
14:44is my heritage I think that this is my mission because if I stop to cook these traditional dishes
14:50these dishes will disappear I like a panda yeah yeah all right you figure but other people uh innovate
14:56I'll just keep to the tradition you can eat this all the time you'll figure so tanto press
15:09from Florence we're heading south to Naples where the chaos in this town is Mr Rocker's happy place
15:14by night Naples is electric and full of life tonight David's visiting an old friend who 10 years ago went
15:21from being a food blogger to realizing his dream of making the best burgers imaginable meet Egidio
15:27this is his hole-in-the-wall gourmet burger joint called Pouac but this is not your average burger place it stands out just like Egidio the toppings are all inspired by classic Neapolitan ingredients but each one has a unique spin crafting something new and unforgettable
15:46for Egidio Bergidio book is about legacy it's about his family's past it's about his childhood memories these aren't just burgers every burger tells a story my favorite story is obviously Nona Sunta
16:00Nona Sunta is the they say tribute to my grandmother and here this is a piece of my life a piece of your life this is your childhood your dish of your grandmother I mean it's roasted potatoes with onion and you give tribute to her in the form of
16:16these potatoes on your burger that flavor is for me like a time machine it's a way to remember her forever I have to try you know I'm here to
16:26no no no no no sorry sorry so I should not be messing around in your kitchen the best way is the best way is one potato yeah and a lot of onion okay I was getting there what an amazing tribute to his grandmother oh my goodness what I love about you is your dedication and commitment to Neapolitan dishes
16:44I mean you take these these are bitter greens only found here in Naples and he puts them in his burgers
16:52he did you had this dream to make the best burger around but it wasn't just to sell burgers it was to
17:00transport people these are roasted potatoes but in another way the triple to
17:05Trattoria Nenilla famous Trattoria you have pasta and patate right so these are roasted potatoes with the cherry tomatoes pancetta wine
17:13to give you a little insight into his commitment to Neapolitan dishes pasta patate is one of those iconic Neapolitan dishes that every family makes and he's created this in his
17:25you know that's how crazy this guy is obsessed obsessed you want to try of course we think I'm here to brush my hair
17:31how crazy are you are you in your room at night time devising crazy ass menus I'm a food dreamer I'm not sure if I like it I'm not sure if I like it
17:43follow me put your yeah are you ready this is another ingredient of the Nenilla sandwich
17:57when you open that lid I thought angels were gonna come from heaven and start singing I thought Sanjanata
18:05was gonna appear from the heavens I thought yeah yeah of course those roasted potatoes were just one
18:13half of this crazy burger to make the patty they need pancetta sauteed with onions some white wine and
18:20a roasted tomato puree then it's mixed with cherry tomatoes and lots of basil the fact that this is the
18:30meat in the burger two super complex fillings he says he's a food dreamer more like a mad scientist and he's even
18:38working on the evil laugh oh mamma mia are you ready for the sandwich no oh yeah I'm ready I'm ready man I'm ready
18:46I'm ready
18:46pork has become the town's top burger spot where the cool crowd comes to eat that's why Mr. Rocco is here
18:55obviously can you believe it is almost 10 years since we first met you're this kid that had this
19:02dream and you said Rocco it's not gonna be any burger shop it's gonna be Neapolitan culture it's
19:08gonna be street culture street culture dude I mean this is fantastic it's my way to express myself I want
19:16to tell my story for my sandwiches my story my dreams this is my life and my life is in my book
19:22good what's your favorite burger my favorite burger is this general reason you know it's also
19:28but salad because he's a me a great shit out your your next line I am a to Rita my turn the genovese burger
19:35is something special made with this amazing sauce for me this is the real flavor on apples genovese
19:40sauce is that beef with lots of onions this stewed beef sauce forms the patty of the genovese burger
19:48served with grilled cascavallo cheese a genovese flavored mayonnaise and fried onions and his name
19:54is genovese astro spatiale that means out of this world yes yes the staff meal tonight is made from
20:03this sauce but surprisingly not in the form of a burger this is the classic genovese it is slow
20:09cooked beef and onions that's pulled and shredded and then tossed with some pasta now this genovese
20:16has been slow cooked for five hours this is what they have as their staff meal sorry folks this is
20:22not on the pork menu it's backstage access only wow wow wow wow wow wow wow this is out of this world
20:33yes on the menu what's your favorite burger yeah it's a very very very complicated burger yes the
20:45demogorgon burger is definitely complex mayo friarielli the juicy burger patty melted provolone cheese
20:52sweet potato fries and lastly garlic mayo look at that it's definitely a monster and then you're
21:01eating it on the streets of napoli chaos motorcycles going by a guy playing music i mean this is napoli and
21:09having his burger makes napoli taste so much better their flavor is amazing what are you eating yeah i'm eating
21:20vanilla pasta patas yes one of the most incredible things you have to try it do you want to bite
21:26don't ask twice when i met egidio there was like one person who believed in his dream and that was egidio
21:33now he's got a team of over 40 and he's got a city of napoli that just loves him people come to see
21:39this guy they want to take selfies with them egidio here in napoli is like a rock star you know what
21:45brother i'm really proud of you you had a dream and you did it
22:03you
22:04you
22:04you
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