00:00My mouth is too small to try this on camera.
00:04You don't drink Folgers, though.
00:05I mean, I would if they want to pay me.
00:08Gouda.
00:08Gouda.
00:10Eccedara.
00:10Would you like to be a peppa too?
00:13Did you use that voice in Italy, Will?
00:14Yes, it was very popular.
00:21Do we know each other's favorite snack?
00:23I'm trying to think through what we would eat on set.
00:26Mine's so obvious.
00:27What did people bring you all the time?
00:28Wasabi peas?
00:30No.
00:31No.
00:31Sweet or savory?
00:32Sweet.
00:32Sweet peas?
00:33No, Jamie would even have them in the bag for me.
00:36Bagged peas.
00:37No, not bagged peas.
00:38Chocolate?
00:38Is it a form of chocolate?
00:39No, they're everywhere and they're usually because of me.
00:42Gummy bears.
00:43Now we know.
00:44Now we know.
00:45So the answer is no.
00:46We don't know.
00:52Ooh, that's exciting.
00:54Wait, it's Nutella.
00:55I don't like Nutella.
00:56You don't?
00:57No, the whole idea of it.
00:58What?
00:59What is it?
01:00What is Nutella?
01:00It's a chocolate nut butter.
01:02Okay, the game is we have to guess which one of these things is Italian and which one
01:06is American and then we also have to say which thing is our favorite.
01:09She's very shiny, so I'm feeling like she's more processed.
01:12I think they do say that Nutella is like the worst thing you can eat in the world.
01:17It's just like palm oil and a wish.
01:20Yeah, I was going to say that that.
01:20It's a nut.
01:21It doesn't look attractive either.
01:23It's delicious.
01:24That's regular.
01:25That's Nutella.
01:26No one's over here.
01:27What kind of nut is in there?
01:28Hazelnut.
01:29I think that's why I don't like it.
01:30This is a lot thicker.
01:32I don't know a second brand besides.
01:34Talk with your mouth full more.
01:35Jesus.
01:36Disgusting woman.
01:37But why with bread?
01:38That's weird, isn't it?
01:39It's European.
01:42To me, this one is a little more processed.
01:45Nutella, I love you, but you're a little processed.
01:47And this feels a little more like, hey, we're Italy.
01:50We're not going to process as much.
01:54Did you use that voice in Italy, Will?
01:56Yes, it was very popular.
01:58Nutella and some European brand that we don't know.
02:02Poop and more poop.
02:02Kinder.
02:03Nutella and Italian.
02:10Nutella, yes.
02:12So this is the American.
02:13Nutella is European.
02:16We got played.
02:17This is Justin's hazelnut and almond butter combined.
02:20Do you like the Justin's?
02:21I did like it.
02:22Because it's like, this I'd be more likely to enjoy
02:25in a stuffed crust pizza.
02:26So we actually lost that one.
02:28We identified Nutella, but we tried to colonize it
02:31and claim it as our own.
02:35As we're wont to do.
02:36Is it healthy?
02:37No.
02:38Not at all, right?
02:39That palm oil will kill you.
02:41What, I got sued by Nutella?
02:43You got sued by Nutella.
02:49Oh, jeez.
02:50Which one of these is an authentic mozzarella?
02:53Yeah, better watch out.
02:54And which one of these is from a school lunch?
02:56Oh, my jacket's caught.
02:57Oh, this is American right here.
02:58This?
02:59String cheese.
02:59Taste the process.
03:01I still don't understand burrata.
03:02It's suddenly everywhere, but I feel like it doesn't taste like anything.
03:05Yeah.
03:05And people keep trying to convince me that it does, but it doesn't.
03:07Why do you like burrata?
03:08Yeah, I don't...
03:09Why are you accusing me?
03:11I'm coming so strong.
03:11No, this, I don't...
03:12Boy, I'm really never getting invited back to Italy.
03:14I don't love burrata either.
03:16We're from Philly.
03:17We're like, we don't understand.
03:18I want provolone.
03:20I want provolone.
03:21I want some whiz.
03:21I want a hard cheese.
03:22I know it's safe.
03:23Burrata is like when you go to an art museum.
03:27Yeah.
03:27And somebody's put up a painting where they've just painted it white.
03:31And hung it and said, this is art.
03:32Yeah.
03:33Yeah.
03:34Just so clear, Will hates burrata and art.
03:38My mouth is too small to try this on camera.
03:40Am I going to bite this on camera?
03:42I am.
03:47I guess it takes the flavor of other things, but there's nothing the burrata's giving.
03:50I kind of like it.
03:52Or maybe it's the...
03:52But suddenly it's been everywhere.
03:53The things that go with it.
03:54It's everywhere.
03:54It's everywhere.
03:55Burrata's got a good publicist.
03:57For real.
03:57I love a cheddar.
03:58I love a feta.
03:59I love a feta.
04:00Gouda.
04:01I love you at the same time.
04:02It's not Italian.
04:03Gouda.
04:04Gouda.
04:04And cheddar.
04:07America.
04:09Ah, there we go.
04:11Yep.
04:11That was right.
04:11Horizon Organic.
04:14And house made mozzarella.
04:15Made in Italy.
04:17Well, we got that right.
04:22Oh!
04:23Okay.
04:23Are we looking at, like, sweet tea?
04:25What are we talking about here?
04:25Is this soda?
04:26Okay, is it root beer?
04:27Dr. Pepper.
04:27Classic Dr. Pepper, I think.
04:28Ooh, it's like a Dr. Pepper.
04:30Yeah, that's Dr. Pepper.
04:31Oh, and this?
04:31Wait, is this?
04:32That's like an Amaro cocktail.
04:34Yeah.
04:34Amaro base something.
04:36Bitters.
04:36Maybe just classic bitters.
04:38Bitters.
04:39That's Italian.
04:40That's American.
04:40This is, yeah.
04:41This is my personal physician, Dr. Pepper.
04:43That's Dr. Pepper.
04:44And this is...
04:45We grew up off that shit.
04:46The devil's piss.
04:49But, I mean, maybe, like, in the same way that Nutella surprised us, maybe Dr. Pepper
04:54is Italian.
04:55Because it's like, remember, I'm a pepper, you're a pepper, he's a pepper.
04:58Dr. Pepperoncini.
05:00Allora.
05:01Would you like to be a pepper, too?
05:03This could be something nice as a pair of teeth.
05:06Yeah.
05:06But just, like, these are two different categories in a way.
05:09I could see some booze sliding very nicely into that.
05:11Very well-pressed with this, absolutely.
05:13I don't know, I just feel like this, I need, like, sailing the Mediterranean.
05:16Yeah, I retract the devil's piss.
05:18Yeah.
05:19American, Italian.
05:20American, Italian.
05:21American, Italian.
05:21Favorite.
05:23Okay.
05:24I have Italian heritage, so I'm doing that accent out of love for my people.
05:31Yo!
05:32We got it right!
05:33Oh!
05:34Dr. Pepper.
05:35Pepper and...
05:36Galvanina.
05:37Sparkling flavor.
05:38That's good.
05:38That's good.
05:44Oh!
05:45Oh, we're looking at some gelato or some ice cream.
05:48Okay, consistency.
05:52Cookies and cream, right?
05:53I think, or just, like, chocolate chip, maybe?
05:55Or stracciatella, if it's Italian, we don't know.
05:57I'm feeling that that's Italian.
05:59This feels like Breyers to me.
06:01It's lighter.
06:02Yeah, it doesn't feel, like, gelato-y.
06:03Feels like ice cream.
06:04And this little chocolatey flake.
06:05I feel like in Europe, they like to flake their chocolate.
06:09And we chunk it.
06:11I keep going back and forth.
06:13I'm torn, I know.
06:14This is, like, it's a little stretchy.
06:16Is that more Italian for you?
06:17I'm pretending, like, I know that that means it's got more eggs in it.
06:21But I'm feeling, like, this seems creamier and this seems milkier.
06:25Right.
06:26That's why I'm feeling Italian more cream.
06:28Yeah, and it's, like, just a little icier, this one.
06:31Mm-hmm.
06:31And the flakes.
06:32This you can get at Whole Foods.
06:33A bit of chunks in here.
06:34This is chunks.
06:35Because America.
06:36Italy.
06:37Italy, America.
06:38America.
06:39Oh, I'm going the other way.
06:40I'm going America, Italy.
06:41Okay.
06:42Oh!
06:43I think that's my favorite.
06:44I like this guy better, because I'm basic.
06:47Will, what's your favorite?
06:48Oh, you mixed them.
06:49I'm ripping them together.
06:52I think you guys are right.
06:54Nope.
06:55Oh!
06:56Oh!
06:57This was the good stuff.
06:59Wow.
06:59Semi-sweet chocolate chip from the private selection.
07:02The private selection.
07:03Will, you got it.
07:04I got it?
07:05Yeah.
07:06God, I almost went that way.
07:07I almost went counterintuitive.
07:08Uncultured.
07:08Wow.
07:09Ugh.
07:10My apologies, Italy.
07:11I loved it.
07:12Can't take you anywhere.
07:15Here we go.
07:16Oh!
07:17Oh, okay.
07:19Okay.
07:19So one of these is Italian espresso, and one of them is some kind of American?
07:24One is coffee.
07:26Oh, I can already tell.
07:27Yes.
07:27Oh, one's regular coffee.
07:28Smell.
07:28Now I'm going to know this.
07:31It burns.
07:31That's espresso.
07:32This is my favorite, yeah.
07:33And this looks almost like Turkish coffee.
07:35It's leaving a little...
07:36You could tell your fortune on this guy.
07:39Coffee.
07:41Espresso.
07:41This is coffee and this is espresso, but yet...
07:43Yeah, this is espresso.
07:44Strong and wrong.
07:45Coffee, espresso.
07:46I'm an espresso person.
07:47It's short and strong.
07:48Like my man.
07:49No, I'm too bad.
07:51I like a red eye.
07:52What's a red eye?
07:53What's a red eye?
07:53It's a drip coffee with a shot of espresso in it.
07:57Espresso in it.
07:57Oh, yeah.
07:58Okay, here we go.
07:58I do prefer a drip coffee.
08:00I like them both.
08:02Oh!
08:03Big money.
08:03Big money.
08:04So this side was Folgers.
08:06Yes.
08:07And then Italy's.
08:08Yep, right on.
08:09The one thing when we were shooting Italy, I was like, I want to go home and make regular
08:12coffee.
08:12I'm sorry, Italy.
08:13You don't drink Folgers though.
08:15I mean, I would if they want to pay me.
08:20Italy also does have a drip coffee.
08:22Then I would enjoy that.
08:23It's just drip coffee.
08:24I like a very strong drip coffee.
08:26Mm-hmm.
08:26Same here.
08:27But I also like a flat white or a Cortado.
08:30A flat white.
08:30Cortado's always good.
08:31I have to say as an Australian accent.
08:32A flat white.
08:32Will also found an amazing candy product in Italy called pocket coffee.
08:36Yes.
08:37That was a little bite of chocolate with a shot of espresso in it.
08:40And you got really into those, right?
08:42I got a bunch of them to give them to people and they were, nobody liked them.
08:48Thank you so much for snacking with us.
08:50We'll see you next time.
08:51Bye.
08:51We love you, Italy.
08:52Sorry.
08:52Bye.
08:53Bye.
08:54Bye.
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