ANNOUNCER: THIS IS "CHRONICLE," ON WCVB NEWS CHANNEL FIVE.
>> NEW ORLEANS SHRIMP DONE THE CLASSIC WAY.
>> YOU LET IT COOK FOR FIVE HOURS.
>> THE HUMBLE MEATBALL, REBOOTED.
PIZZA SO PERFECT EVEN A ROOKIE CAN’T MESS IT UP.
EVERYTHING TASTES BETTER WITH AN ITALIAN ACCENT.
TONIGHT, ONE CHICKEN FARM TO RULE THEM ALL.
>> PASTA FROM A PRO.
AND SOME YOU CAN PRETEND IS YOUR OWN.
>> A LOT OF PEOPLE CALL IT THE PASTA PILLOWS.
>> PLUS, WHAT IS THE SECRET TO MAKING DELICIOUS COOKIES AND CANNOLI?
WE ARE EATING ITALIAN.
MANGA, NEXT ON CHRONICLE.
GOOD SNOWY EVENING, EVERYONE.
MOST AMERICANS DON’T SPEAK ANY LANGUAGE BUT ENGLISH.
LUCKILY, WHEN IT COMES TO ITALIAN FOOD, NO WORDS ARE NECESSARY.
ALL YOU NEED IS A NICE, A FORK, AND A GOOD APPETITE, AS ERICA DISCOVERED.
ERICA: AMERICANS HAVE A LOVE AFFAIR GOING WITH ITALIAN CUISINE.
PIZZA, POTS A -- PASTA, FOOD FROM THE HEART MADE TO NOURISH THE SOUL.
>> I THINK ITALIAN FOOD IS PROBABLY THE FAVORITE OF MOST ETHNIC FOODS.
PEOPLE HAVE AN AFFINITY FOR EVERYTHING ITALIAN.
THE SIMPLICITY OF THE FOOD AND THE MOMENTS BEHIND IT.
>> TONIGHT, WE ARE GRAZING ON ITALIAN FOOD ALL OVER TOWN.
WE BEGIN IN EAST BOSTON AT THE HUMBLE NEIGHBORHOOD TRATTORIA RENO’S PLACE, A NEIGHBORHOOD EATERY ONCE CONSIDERED OFF THE BEATEN PATH UNTIL "DINERS, DRIVE-INS, AND DRIVES," SHINED A
BEACON ON IT.
>> PEOPLE COME FOR FIVE HOURS.
I CAN’T BELIEVE IT.
-- COME FROM FIVE HOURS AWAY.
I CAN’T BELIEVE IT.
I LOVE IT.
>> IN THE REDACTOR LESLIE CRAMPED KITCHEN, THEY POP-OUT IFO’S MADE FROM -- RIDICULOUSLY CRAMPED KITCHEN, THEY POP-OUT EIFFEL’S -- POP-OUT CLASSICS.
>> IT’S A CLASSIC SEAFOOD FRUTTI DE MARE.
SCALLOPS, MUSCLES, SHRIMP, HOMEMADE PASTA.
MOST OF OUR PASTA IS CUT TO ORDER.
>> ANOTHER HOUSE FAVORITE, VEAL.
>> A LITTLE WHITE WINE, BUTTER SAUCE, AND PROSCIUTTO, SPINACH, CHEESE, AND WE BAKE IT IN THE OVEN.
>> OPEN IN 1985, CHEF TONY TOOK THE HELM FROM HIS DAD IN 1994.
THEIR AIM FROM THE GET-GO WAS TO SERVE AUTHENTIC CUISINE FROM THEIR NATIVE TOWN IN AN AFFORDABLE, NO-FRILLS KIND OF WAY.
>> I ONLY BUY ENOUGH SEAFOOD FOR THE DAY.
THAT’S WHY IT’S SO BUSY AND EVERYBODY ENJOYS IT.
>> AND THE PORTIONS, IF YOU HADN’T NOTICED -- >> EVERYBODY GOES HOME WITH A DOGGIE BAG.
EVERYONE.
SOME PEOPLE LOOK AT ME LIKE, SERIOUSLY?
THIS COULD FEED A FAMILY OF FOUR.
>> NEXT, WE ARE OFF TO CAMBRIDGE WHERE THE CHEF IS TREATING PIZZA CRUST AS A CANVAS ON WHICH TO CREATE CULINARY ART.
HIS ACCLAIMED FARM TO TABLE RESTAURANT WAS TOO SMALL FOR A SERIOUS PIZZA OVEN, SO WHEN HE OPENED HIS SECOND RESTAURANT, HE KNEW HE WANTED TO UP THE GAME ON THE CRUSTY ITALIAN PIES HE GREW
UP ON.
>> IT WAS TOP OF THE LIST FOR ME.
IT’S MY FAVORITE FOOD.
>> ISN’T IT EVERYONE’S FAVORITE?
>> IT REALLY IS.
IT IS KIND OF THE PERFECT FOOD.
I THOUGHT THERE WAS AN OPPORTUNITY TO HAVE SOME FUN.
I AM GENTLY PULLING, GIVING IT A TURN.
>> OH, BOY.
HE AND HIS PASTRY CHEF SPENT MONTHS DEVELOPING THE PERFECT CRUST TO BE THE FOUNDATION OF THE PIZZA.
>> TURN, TURN, NOT TOO FORCEFULLY.
I WANTED A BALANCE.
LIGHT, FLUFFY, A FEW BUBBLES ON IT, AND THEN A LITTLE BIT MORE OF A HAND STYLE THAT HAD A LITTLE BIT MORE OF A SKIRT CREST.
THERE YOU GO.
>> HE MADE ME HIS SOUS CHEF AS WE WORKED UP A HAZELNUT BEAUTY.
THESE PIZZAS ARE RICH AND BRIMMING WITH FLAVOR, PERFECT AS A MAIN COURSE OR AN APPETIZER.
THE TABLE SHARES A CHICKEN AND LAMB.
>> NICE, HAS SOME SWEETNESS, CRUNCH, SAVORY.
>> IT’S REALLY GOOD.
I LOVE THE TEXTURE.
>> IT’S REFLECTIVE OF THE SEASONS.
IT’S REFLECTIVE OF FORTS AVAILABLE IN THE MARKETPLACE.
IT’S REFLECTIVE OF WHAT I CARE ABOUT MOST IN FOOD.
THERE IS A CLAM PIZZA IN THE MENU.
>> OTHER TRIES ON THE ROSTER INCLUDE ITALIAN SAUSAGE, FRENCH EGGPLANT, -- FRIDAY CLAD, AND A FRENCH ONION PIZZA.
-- FRIED EGGPLANT, AND A FRENCH ONION PIZZA.
>> WE ALWAYS HAVE A SEASONAL VEGETABLE VARIETY.
WE EVEN HAVE A LOBSTER PIZZA THAT PEOPLE IN THE KNOW KNOW TO ASK FOR.
>> BACK TO RENO’S PLACE.
THEY ARE OPENED MOST DAYS FROM 11:00-9:00.
IT IS SO SMALL, THEY GET SLAMMED.
ONE SERVICE SAYS THEY ARE CONSTANTLY ASKED IF THE MAIN DINING ROOM UPSTAIRS IS BIGGER.
THEY ALWAYS LAUGH AND SAY HONEY, THIS IS IT.
WE ARE A TINY CORNER RESTAURANT.
GET READY FOR A SIX FOOT CHICKEN FARM SUB