- All right, check it out, guys.
It's Trevor James.
We just got into Naples, Italy.
Look at this beautiful, beautiful city.
And today, I'm so pumped
because we're meeting up with Culinary Backstreets.
These guys go deep for street food all around the world,
and they're taking us full on
to their signature food tour here in Naples.
Let's go check it out, guys.
(upbeat music)
How are you?
- (laughing) Ciao!
(Chiara kisses) - How are you?
- Fine, thank you. - Nice to meet you.
Nice to meet you. - Nice to meet you.
So nice to meet you, Chiara, finally.
Yeah. - Nice to meet you, Trevor.
- [Trevor] So starting off first
with a Naples coffee, right?
- (laughing) Yeah.
You will try my favorite coffee.
It is caffe schiumato.
I love it because it's a little bit different
than the macchiato.
You know, in Naples, there's a long tradition
we like to drink coffee,
and the way to enjoy the coffee.
Here. - Okay.
- Buongiorno. - Buongiorno.
- Okay, here we are, a coffee bar.
- [Chiara] Yeah.
- Okay, so they give you water as well.
- [Chiara] Yeah.
- [Trevor] Grinding the beans.
Wow, the beans. - That's rich espresso.
- [Chiara] And now, he's using the fresh powder.
- [Trevor] That's number one coffee in Naples.
- [Chiara] Si. Absolutely, yes.
- [Trevor] Here we go.
- [Chiara] Then the cups must be always very very hot.
- [Trevor] Oh.
- [Chiara] In Naples, they say that you enjoy the coffee
with a triple C.
So triple C means comm, cazz, coce.
How much it burns, okay? - How much it burns.
(chuckles) Okay.
Number one coffee in Naples. - And you see
that it stops the dripping.
- [Trevor] Oh yeah, look at that.
- [Chiara] This is for you. Cin cin.
- [Trevor] All right, no tink?
How's that?
- [Chiara] So they give you normally
the water. - It's strong.
- It's strong. - Yeah.
- [Trevor] Just hanging out, getting the first coffee.
- Bellissimo.
This is my, it is not my first coffee.
- Best coffee in Naples.
- [Trevor] Number one.
(speaking in Italian)
- He's saying you cannot find that Passalacqua normally
at the supermarket, because it's a niche product.
- [Trevor] Oh, number one.
- [Chiara] Ah, coffee challenge 2020.
Best coffee in Naples, Bar Mexico.
- Amazing. - Best in Naples.
- Best in Naples. - Yeah.
(speaking in Italian)
- Mmm.
Oh, oh! - It's fantastic.
- Wow. That is strong.
It's very very earthy.
Mmm, very nice. Mmm.
- Thank you so much.
- Grazie, grazie.
Okay, so next up, we're just heading
to the local seafood market,
and Chiara's taking us. - Yeah.
- through the back streets. - We are going back there.
- Here, look at this.
Back alleys of Naples.
- [Chiara] Pescheria Azzurra.
They are an institution in Naples
because they started here two years ago.
They have only a fish shop. - Look at these giant fish.
Look at this fresh seafood market.
They literally have everything here guys.
Anchovies, they got squid, octopus.
They got, looks like salmon and tuna and swordfish.
It's all here.
- [Chiara] This is swordfish.
- [Trevor] Swordfish?
So you can get this and take it to the restaurant?
Is that right? - Yeah.
- [Trevor] Needs a saw to cut through that middle bone.
Right? - Yeah.
- [Trevor] And you can just choose exactly what you want,
and the restaurant beside will cook for you, right?
(Chiara laughing)
- Signora Carmela. - Carmela.
Nice to meet you.
- And she's the owner of the place.
- And here we are.
Take a look at this, guys.
Chiara's bringing us in.
This place is busy.
So what do we got here?
- [Chiara] We are getting spaghetti con vongole.
That is a must for Sunday.
- A must on Sunday? - Yeah.
Okay, and here's the kitchen.
Oh, the fried good stuff.
Look at this.
Oh, look at them mix seafood.
There's squid, there's prawn, there's salmon.
It's all in there.
Sardines.
That's the ultimate seafood fry.
He's gonna coat it in flour.
And look at this pasta station.
Oh wow.
We've got so many pastas.
Oh, look at this one.
Lobster with pasta.
Look at that.
- [Chiara] This is the best way to enjoy the mussels.
- [Trevor] Oh my goodness.
- [Chiara] Okay, so just open the vent.
They provide you with lemon,
- A little black pepper. - Pepper, si.
- [Trevor] Lemon.
(speaking in Italian)
- And ready to go.
- Now it's our time probably.
- Yeah. - Okay?
I put our spaghetti with seafood.
- Let's see how it's done.
Oh, look at this.
So we got a seafood pasta right here, right?
- [Chiara] Yeah, this is our seafood pasta.
- [Trevor] Seafood, three's clams, there's mussels.
- [Chiara] Yeah, this is probably our ticket.
- [Trevor] A little olive oil, a little parsley.
- [Chiara] So you can see how they make our dish.
- [Trevor] Oh, look at that.
So we got the signature tomatoes from the volcano.
- [Chiara] Yeah, exactly.
- [Trevor] We got clams, mussels.
Oh. Look at that.
And that's our swordfish there.
That's our swordfish in the back being fried, being grilled.
Here it is. Oh oh oh.
A little parsley, olive oil.
Wow, look at that.
Grazie.
- [Chiara] Grazie mille.
- [Trevor] Let's eat.
- This is ours - Let's eat.
Okay, and here we are.
This is, what type of pasta is this?
This is spaghetti. - Look at that.
- Spaghetti con frutti di mare.
And then these are fasolari.
They are in the family of clams.
- Mussels. - Mussels.
Buttini, okay? - Oh.
- [Chiara] And then vongole veraci.
Vongole veraci - This one here?
- [Chiara] All clams but different.
If you see the shells, the shells are different.
Okay? - Mm, yeah.
- And then the tomato. - The tomato from the volcano.
- Yeah. - That's the number one tomato
in the world, right? - Absolutely.
- [Trevor] The most flavorful.
And then we've got this signature,
what we saw them cutting in the market, right?
We got the swordfish.
- [Chiara] It was cut, and then it is plain grilled.
- [Trevor] Plain grilled, right?
- [Chiara] Plain grilled.
- [Trevor] With a little bit of parsley, a little bit
of lemon, and olive oil, right?
- [Chiara] And olive oil.
- And then we got the fried seafood basket.
- Yeah. - Right?
- The typical with shrimps, calamari, zeppoli with seaweed.
If you open, - Oh.
- You see that. - Ah, a little bit of seaweed.
Yeah. - Yeah, exactly.
- Nice.
- And it's what you find normally on the paper cone.
And now buon appetito. - Let's do it.
Okay, so let's go for the pasta first.
- Let me. - Thank you Chiara.
- Okay.
- Oh, that looks good.
- Ah, this is a normal dish. - Simple and delicious, right?
So the seafood flavor must just infuse
into the pasta, right?
'Cause they add the seafood in first.
- Absolutely. - Right?
And add the pasta in second.
- Yeah.
- Looking good.
I want to try one of these.
This is the signature. - Fasolari.
- Fasolari, okay, let's try that.
Mmm.
(Chiara laughing) Mmm. Whoa.
Loaded with seafood flavor.
This is so smooth and elegant.
Wow.
Let's try this swordfish.
So you just squeeze a little lemon on it, right?
- Yeah. - Look at that.
- [Chiara] It depends on how much you want, okay?
- [Trevor] Okay.
It's like a steak.
It almost looks like a steak.
- [Chiara] (laughs)Yeah.
- It's meaty.
Mmm.
Oh, it's so juicy. - Bellissimo.
- That is the steak of the sea, right there.
It's so juicy. Mmm.
- I think that's the best pasta I have in this trip.
- [Trevor] Really?
- Probably in my life.
- [Trevor] In your life?
And I just wanna highlight how amazing the tomatoes are
in this meal.
Those tomatoes, from the volcano, right?
Right. - Vesuvius tomatoes.
- [Chiara] Vesuvius.
- They're so packed with flavor
and juicy and just unreal.
Mmm.
Oh my goodness.
That was one of the best pastas I've ever eaten.
Those tomatoes are just. - So you appreciate it?
- Yes. We're coming to Italy again.
- I am very happy you love it.
- What a hot spot. - Perfect.
Spaghetti with clams and mussels,
and then your new fasolari.
That you didn't know what was fasolari.
- So beautiful.
Now let's go for pizza. - For a pizza.
- Let's go.
Okay, next stop we're going
for a most famous Neopolitan pizza.
Just crossing the street here.
- Yeah.
- It's a beautiful city, Naples.
- Naples is amazing.
Come to Naples. (Trevor laughing)
- What do you think?
- Yeah, it's beautiful.
- Okay, here we are, guys.
Chiara was just saying this is the most historic pizzeria.
- I was telling you about the importance
of the historic pizzerias in Naples.
So we are on Via dei Tribunali.
Here, there are four historic pizzerias,
and Vesi is one of these.
- Okay. Grazie.
We'll move right in the kitchen.
Grazie. Grazie.
Ooh the pizza's hot spot.
Buongiorno. Buongiorno.
- Buongiorno.
- [Trevor] Oh. Wow.
Look at this.
Oh oh. Neopolitan pizza.
Okay, so we just ordered two pizzas,
one Margherita, and one basilico pesto.
And the chef here is gonna make them for us.
Ooh.
Okay, so we got the tomato, parmesan, basil,
oh and then one pesto.
That's pesto Basilico. - Yeah.
- It has basil, - Pesto Basilico.
- Pine nuts, garlic.
Oh my goodness.
Fresh tomato.
- [Chiara] Tomato, fresh tomato.
- And basil. - And parmesan.
- [Trevor] Oh okay.
- Buffalo mozzarella. - Buffalo mozzarella.
- [Chiara] And I'm sorry no,
fior di latte. - Fior di latte.
Oh. A little olive oil. - Olive oil.
- Buffalo. - Buffalo.
- [Chiara] Yeah, you recognize it by the milk.
- [Trevor] Look at that.
And that's our Margherita.
Margherita.
It's amazing.
This is what we came to Naples for.
Amazing.
Right in there.
Oh, and here's the basilico pesto.
- 90 secondi. - 90 seconds cook.
Wow.
Right in the oven.
Okay, so the pizza just went in the oven 90 seconds,
that's a quick bake.
There's our Margherita.
Wow, that's the home of pizza.
Delicioso.
(laughing) Look at that.
Those are so bubbly.
Okay, and there they are. - This is a Neopolitan pizza.
- That's what we came for.
UNESCO pizza.
- UNESCO pizza.
Come to Naples, and you will enjoy the best pizza.
- Look at that.
So we've got the Margherita.
- In Vesi.
- And the pesto, the basilico.
That's hot. (laughs)
Let's go. - Let's go.
- [Trevor] Look at this guys.
Pizza in the back streets of Naples.
Grazie.
Okay, so here we are.
Look at that.
The basil pesto, right? - Yeah.
And then Margherita.
So it's a sourdough yeast, fresh tomatoes.
- Fresh tomatoes. - Basil
- And fior di latte. - And the cheese.
- Cheese.
- [Trevor] So we got the pesto, we got the tomato.
This one has mozzarella.
This one has the.
- This one is fior di latte. - Fior di latte.
- Yes, fior di latte. - Different light cheese.
- [Chiara] It is lighter.
You see?
- [Trevor] Ohh, so that's how it's done.
You cut it right when you want it.
Right there. - Yeah.
- Oh ho. Let's try it out.
- Mmm. - Mmm.
Oh my goodness. - Bonissima.
- That is so flavorful. - Excellent.
Excellent. - That is so flavorful.
That tomato, that tomato sauce
is so flavorful. - Incredible.
- That margherita's so simply delicious.
The tomato sauce
- Was incredible. - Was incredible.
Slightly sweet, slightly sour.
The dough is like spongy and has this elasticity
with the cheese that combines together so well.
Okay, next up, let's go for this.
Oh, it's so soft.
Look at that.
This is buffalo mozzarella, right?
- Buffalo mozzarella. - Buffalo mozzarella.
- [Chiara] This is a triumph for the senses.
- A triumph for the senses. - (laughing) You like it?
- That's a good one.
It sure is, isn't it? - It's a triumph
because you will feel it in your mouth.
Mmm. - Mmm.
Oh my goodness.
That is insanely delicious.
Wow.
- Bellissima.
Because you taste the pesto,
together with the fresh tomato,
which gives the freshness.
- It is really fresh.
Really aromatic.
The cheese, the buffalo mozzarella, all the tomatoes.
Oh my.
It's just amazing guys.
I just wanna highlight how delicious these pizzas are.
I personally am just in love with this pesto pizza.
And I think I can just finish this,
'cause everyone is full.
Look at the flap there.
That's the way you want it to be,
just soft and flappy, juicy pizza.
Mmm. Mmm.
Grazie. Thank you.
Oh my God.
That was amazing.
The pesto. The pesto basilico.
Buono? - Buono. Buono.
What an amazing day in Naples, guys.
I wanna give a big thank you to Culinary Backstreets
and a big thank you to Chiara
for that awesome street food tour.
They're offering 10% off for any of you guys,
any of our Food Ranger followers,
for any of their street food tours around the world.
They have tons of different street food cities
with street food tours just like this,
where they go deep, they bring you deep into the kitchen
to see them making, just like we did today.
Check them out in the description below.
They're offering 10% off.
Use the coupon code, FR10,
to get 10% off any of their tours.
Thanks for watching guys.
Definitely check 'em out next time
you wanna go deep for street food.