I cooked the most iconic dish from each Italian city

It was truly emotional to revisit Italy through its cities and dishes. I hope you enjoyed this journey of flavors as much as I enjoyed cooking it! 🇮🇹❤️

📍Cities and Dishes:
• Rome – Saltimbocca alla romana
• Milan – Saffron risotto with ossobuco
• Florence – Lampredotto
• Naples – Fried pizza
• Palermo – Arancini
• Bologna – Bolognese lasagna
• Perugia – Homemade Baci Perugina
• Genoa – Genoese focaccia
• Venice – Mixed fried fish
• Pisa – T-bone steak Italian style (Tuscan grilled steak)
• Tropea – Eggplant Parmigiana
• Urbino – Crescia sfogliata

#italianfood #italytravel #musttry #italiancuisine

What are the most iconic dishes of Italian cities? In this series, we set off together to explore Italian specialties. Of course, I had to start from Rome. Famous not only for its pasta, but also for special main dishes. Today, we’re making salty bokalomana. Literally jump in the mouth because they are so delicious. Traditionally, ve is used making it lean and tender meat paired with pursuit. Adding sage gives a unique touch and a toothpick keeps everything in place. Lightly fry them. Then use the mixture olive oil and butter. Couple of peanuts and the rain. For the perfect sauce, don’t forget what wine. Get plenty of bread ready. The plate will be clean as new by the time we [Music] finish. Which is the second most famous Italian soup? I received many comments. So today as the second city, we’re going to Milan. If you ever go to Milan, this dish is a must, right? It combines two of Milan best dishes, riotto is a thick slice of venk that includes bombro. The best way to cook it if it’s slow and for a long time, at least 1 hour. In Italy, rice is as important as pasta, and cooking perfectly is no. The bright yellow color comes from saffron, one of the most expensive spices in the world. It’s ready when it’s alone, meaning it has creamy and fluid consistency that forms waves when stirred. It takes some time, but the result is absolutely worth it. Big up for Milan. Come on. What’s the best dish in Florence? Some said is thick, but for me it’s the lampot. Today we’re heading to Florence. Let’s go. First of all, how hard is to find cow sto especially the four one? It was tough, but here it is. 1 hour and 30 minutes in Florence. There are many street styles selling this famous streets. You can’t miss them. Let’s talk about the salsa. This sauce is amazing and works great with any kind of meat. Just two spoons make everything incredible. Some love it, some hate it, but for me, it’s a must try at least once in your life. And the most unique part of this panini is dipping the top into the broth for extra flavor. Now that I think about it, I’m craving again. Good. If you thought pizza was only baked, you’re totally wrong. Today, we’re making fried pizza. So, let’s go to Naples. The dough for this pizza is simple. You just need a bit of patience to let it rise. Good things take time. You don’t need to be too precise with the dough. Uh, doing a little bit casually is totally fine. Wait 10 minutes. When shaping the dough balls, just like making mozzarella, you can fill it with whatever you like. I use mozzarella and salam. When you fry them, they puff up and grow. It’s like watching your kid grow up. If you’re starving, tear it open and let it cool down while you start eating around the edges. Oh man, watching this video games make me emotional. It’s too good. Why don’t Italians gain weight? Watch this video and you’ll find out. Today we are going to Sicily. Just saying. Okay, this is my first time making aranchi. Warchi. Yes, they have two names. Low heat 20 minutes. They use this very special cheese and it looks like this. It’s a long process, but totally worth it. Let it cool down. Besides the classic ragu filling, you can find them with a variety of fillings like ham and mozzarella, spinach and cheese, and even sweet versions like chocolate and pistachio. Put in the freezer. These fried rice balls are an amazing street food and a symbol of Sicily. They have this shape because they resemble Monte, the largest volcan in Sicily. One of the most active in the world. How beautiful is when food and landscape come together. I don’t know. Look at this. [Music] Look, you guessed it. Today we’re going to Bolognia. Choosing a dish to represent Bolognia was really hard. There are just too many. 4 minutes and that’s it. And this is the classic Sunday family lunch. So when the whole family is at home, lasagna is off on the menu. And the best part is the edges. The slightly crisp burn bits. Come on. You know, low heat. Five minutes. I remember we eat an entire tray of lasaga and the next day that tastes even better. Here, as always, you have to make a lot. You work so hard on it, so you don’t want to finish too soon, right? Maybe. It’s one of my favorite dishes. Lasagna reminds me of my childhood and the old great memories. Uh-huh. Every home should have a tree of chocolates at the center of the table. It’s for yourself and for your guest. There is nothing better than inviting someone over and watching them finish all the chocolates you bought. Did you know that this chocolate was born from a mistake? Before being called bacho, it was originally named katso. Put in the fridge for 30 minutes. It was made using leftover scraps from other chocolates. Then came the idea of putting little notes inside. Kind of like fortress cookies. The chocolates we make here are just as delicious. So what should we write inside? Positive one. Do you hear the sound? Yes. Today we’re making faukatcha and it’s perfect with a capuccino. Trust me, there are many types of faukatcha, but today we are making the genovves one. What I love about faukatcha is that you don’t need to be too precise with kneading. It needs to have this rustic texture. And once you mix all the ingredients, place it in a oil baking, cover it, and let it rest for at least 2 hours. Then make the classic dimples with your fingers. They help hold all the mix of oil and water. And this is a crucial step. Bake it at the highest temperature you oven can reach. And then you can eat it as this or stuff with proushut or cheese. But you have to try with cappuccino at least once. Frito misto. The best way to eat seafood. Try to convince me otherwise. You can use all kind of seaf squid rings. Cuttlefish. Baby octopus. Small yellow crocker. Remember to clean the fish both outside and inside. It’s better to cut the small octopus into small pieces. And for the shrimp, leave only the tail. All kinds of different seafood. Simony. Even a shoe saw tastes good when fried. But is there anything better than a crispy bite, the saltiness, and a splash of fresh lemon? Mia, they all have different cooking times. So, I recommend frying them one by one. Okay, don’t get mad. Frito isn’t just in many Italian regions. [Music] How do you cook stick in Italy? Okay, I’m being honest. This video is just an excuse to eat a good stick. Sumi, pizza, tuskani, tuskani stick. Here’s how my brain works. This stick is about 5 cm thick. The best is using charcoal. But without this, a cast iron pan can definitely since it’s so thick, the cooking is rare. First, sear the fatty edge properly. Next, I sear both main sides of this. Finally, I cook it on the bone side for another 2 or 3 minutes. Let it rest at least double the time you cook it because the bone transfer heats slowly, but it helps cook the inside more evenly. I finish with kosher salt, a drizzle of olive oil, and a bit of black [Music] pepper, eggplant parmyana. Before the Italians insult me, eggplant parmyana isn’t exactly from topa, but here the magnets are getting fewer. I have to come up with something, right? Technically, there is no specific region. So where egg bump paragiano was born. So if you don’t fill the sauce bottle with water to get every last drop. Are you even Italian? And the next step is the most important one. Don’t be stingy. This step needs plenty. This is kind of like paint. Lotting the eggplant piece to piece layering like a game of Jenga. It kind of looks like mosaka, right? Ah, by the way, I I recently saw the ranking of the 100 best cuisine in the world. One° 30 minutes. And Greek food now is better than Italian food. How do we feel about that? I love Greek food, huh? But we have reached the end of the series. And what better way to end with my hometown is a small town in central Italy. Not very famous, but with a rich history. Today I’m making a dish that really represent who I am. See, I hope this video brings the recognition this Creia deserves. There are many types of creation all across Italy. But what makes version special is the use of lard and black pepper. First, roll it out nice and wide. Then slather on a ton of lard. Then more the better. Roll it up, slam into the table, and stretch into a long snake. Then twist it into little snail shapes. Why so many animal reference? I have no idea. Grill it three, four minutes per side, then boom, done. You can fill it with anything. But the classic combo is pushuto cheese and greens. Hope you had as much fun as I did. And I wonder where we going next.