Hi.
I’m Josh.
I’m Ollie.
And I'm Mr Z.
I’m gonna show you guys and JOLLY some real Italian food.
Yes!
We’re on his turf now
Let's do it!
Welcome to my world!
To your world
- So this is one of the places you come for good Italian food?
- Precisely.
- Good Italian food.
- This is home turf for you.
Oh yeah.
Get ourselves a lovely carbonara pizza.
Oh yes.
Well...
Last time, we were very much on our turf.
I don't even know what to say.
He's still disappointed.
You know that I had some nightmares?
- No!
- After the episode, nightmares.
Three nights in a row.
Ghost dressed like a carbonara pizza.
I'm just glad he forgot about the beans.
Now, I'll have more nightmares.
So...
What are we doing here?
You guys chill.
Eat some bread, some olives.
And I'll talk with the gentleman to order some things.
Fantastic!
So food wise, courgette flower, buffalo mozzarella of course, toro tartare, tigelle,
ravioli with artichokes, farfalle, rigatoni...
Little bit of sausage Calabrese...
- I'm catching like one in ten words - And some asparagus
- I've literally no idea what's happening right now
- I think we're happy what do you think?
Do you have a carbonara pizza?
Okay.
Ahahaha.
For first, of course, we are gonna have three glasses of lambrusco.
- Thank you.
- Oh, it's cold.
So this is cold, red sparkling wine.
What?
They come from my region.
You drink out of a bowl.
It's like Italian "makgeoli".
Correct.
So Koreans copied Italians.
- Okay.
- Ah, okay...
So of course, you say "salute" in Italian.
Oh, salute.
Salute.
It tastes the most.
Oh, it tastes like grapeskin!
Lambrusco goes through one fermentation.
Super Sparkly, they close the bottle.
And they don't age.
If you age it, it explodes.
Because it ferments too much.
Like makgeoli!
- Wow.
- That's crazy!
We start with the classic.
So, the rule for mozzarella, when you take it,
you squeeze it to see if milk comes out.
If milk comes out, it's real mozzarella.
That's fascinating.
So in Neapolitan, we say cacca latte.
It means to release the milk.
Catcholatay?
It feels like that would be a useful phrase.
- Of course.
- Release the milk!
So, we take a piece of bread and then you go here
and you put some tomatoes on top
Oh you have it with bread!
Wow just straight in
Wow!
Is this a kind of thing you would have, just around the family table?
Anytime.
There's always, at lunch, at least some tomato and Mozzarella on the
table.
So when did your love of food start?
Was it something that you just had growing up?
I was influenced by my father to like food.
Because he used to travel around the world, from China to Japan, to Lebanon...
and bring in food from these countries.
And me growing up in a small town in Italy,
I was like I need to go out, I need to explore.
So when I was older, I decided to come to London.
Got off from the train station, I saw Wasabi,
"Oh my God, there is sushi in boxes!"
"That's incredible!
That's so gourmet.""
And then I found out after 3 years it is not super gourmet.
But I'd never seen a sandwich in a box, and so my world exploded.
so I remember in my first year, I did not eat at home once.
I ate breakfast, lunch and dinner out for one year.
You must've spent all your money on food.
Yeah yeah yeah, no chance.
Literally every single penny on food.
To be honest, it still is!
- Okay, ahahaha.
At what point in the journey did you meet your arch nemesis James Bond?
Erm I can tell you...
It took me a few years...
And as soon as I met him, I told him "I can feed you"
Oh!
Ohhhh, OK.
- Have you actually met Bond?
- I can feed you
You fed Bond?!
I fed one of the Bonds
No, really?
It was one of the Bonds.
Which one?
I cannot tell you.
I feel like I've been given a mission for this meal now.
Yes.
Which is?
Find out which Bond you've cooked for.
Ollie don't be that guy.
Come on
I literally am that guy.
I'm gonna tell you something.
So this is called 'fiori di zucca fritti', which is a courgette flower...
stuffed, and deep fried.
Inside, ricotta and salami.
I don't think I've ever had something deep fried
that has such a light texture to it.
That is genuinely unlike anything I've ever had.
This is amazing
- Oh, next food, next food!
- Thank you.
Wow.
Tuna tartare.
It's a classic.
There is a little bit of oil but this is Italian style.
Olive oil, lemon, pistachios...
So take your crustino and then it goes on top.
Are you sure crustino is a real word?
It is a real word.
It sounds like someone who's pretending to speak Italian.
And then what you can do...
there are two things you can do.
One of them you bite it in half, the other you bite the whole thing.
You can't do the whole-
Oh my word!
Okay, that was impressive
Mine is bigger.
Very good.
Very delicate, very aromatic.
The orange comes out.
It's good.
Yeah?
Refreshing opening and getting ready...
- To start the next experience.
- Wow!
Wait wait, this is just the start?
Of course.
Getting ready to start the experience...
We've had 3 dishes already!
This is before the start.
Okay.
It's like we're in the queue for a ride at Disneyland.
The attraction's already started.
This comes from Modena.
They have this thing called Tigelle.
Take off this... and take some Squacquerone
That's the cheese?
- Squacquerone.
- Yes, Squacquerone.
This like an Italian McMorning.
Mac morning?!
Yeah, OK, sorry
*Swears in Italian*
And then you close it...
Then you have it in your hands.
Go for it!
Luke, you gotta try this.
Literally you gotta try this.
Soon the cheese will start to melt.
Mate.
It's unbelievable
You can have it cold and hot and it's creamy and it's savoury.
Look at that.
- I've never even heard of this!
- Crazy.
A squakallini!
Stop.
The thing is called "tigella".
Oh, not even close!
It's not even close
We did a trip to LA.
The amount of fast food we had was just horrendous.
After you eat it, you're just full of regret.
I'm literally two weeks later still in gastrointestinal distress.
- Wow - Seriously my farts have...they're not good.
Okay, let's not talk about that.
Anyway...
As a bond villain you can bottle them up and use them in the final act.
Okay, let's move swiftly onwards.
This is a breath of fresh air, literally.
Thank you.
A breath of fresh air that was much needed.
It was much needed.
Let's be honest.
Yeah.
Cheers...
Salute, salute.
Salute.
You didn't look at me.
- Oh sorry sorry.
Salute.
- Salute.
Ohh OK.
Now I know what Sean Connery felt...?
I'm not saying anything
Is that the main course done now?
No, that was the pre starter done.
- PRE starter?
- Yes.
That's like putting the keys in the engine, not even turning it on.
Here we go.
Next up.
So, artichoke ravioli.
Can you smell something?
It is one smell.
- Oh my gosh, that smells heavenly.
- Cheese!
- No.
- OK wait, give me another try.
Brown sugar.
No.
Cinnamon.
No.
Balsamic vinegar.
No.
Cumin.
Hang on, hang on, hang on...
Butter?
Yes!
Yes!!
But, but!
But burnt butter, aka burnt noisette.
It smells absolutely phenomenal!
Oh next thing as well already, OK.
Rigatoni with guanciale.
You should know that in Italy,
It's classic to have 3 types of pasta because you try different types...
Please come in any time.
Oh so is this the third?
I love that right as you were saying it's traditional
to start with 3, he brings out the third.
- Oh my gosh.
- It's really nice.
I think it's the best ravioli I've ever had.
- Wow.
- That is unbelievable!
Okay, note your bingo cards everyone.
Josh says it's the best he's ever had in basically every episode.
No, no.
OK, that's not fair.
Do you remember the last time we had pasta on this channel?
It was a low point.
This is not even in the same category.
Like to call this pasta and that pasta is genuinely insulting.
What shape?
Bow-ties.
They're the bow-tie pasta.
Farfalle.
Butterflies.
Yeah, or bow-ties.
I'd say it probably looks more like a bow-tie.
So we got some prawn here?
Red prawn from Sicily.
So this is pesto pasta.
Correct.
Cos that's a classic uni student meal.
You crack open a little jar of pesto, make some dry pasta...
- That's it!
That's the one.
- ...Combine it.
This doesn't look like the pesto pasta I made in uni.
It doesn't?
Really?
It looks very distinctively different.
Oh yeah!
- A citrus zest!
- I love the citrus.
The acidic zing.
And this is gonna re-bring it down to where we are heading next.
This type of pasta is actually from Naples.
So what you can do is you can suck on it, or you can bite it.
Suck on it?
Yes, it's crazy.
Sorry - like you can use it as a straw?
This is not a thing.
Yes.
This is not a thing.
- He's got to be trolling us.
- He's got us in the palm of his hand, he can say whatever.
I was so ready to believe him.
So ready to believe him.
So also you can have a cigar while eating here.
No, I'm joking.
He just pulled a cigar out of his pocket!
Where did that come from?
- Is there a weapon concealed within it?
- That is a very classic Bond villain move.
So I've got a random question unrelated to anything.
Yes.
Daniel Craig.
Yes.
When you met him in real life what was he like?
- How is this unrelated?
- You're an idiot.
If I have met Daniel Craig, where do you think I would have?
If you guess the country, I'm gonna say yes or no.
Italy.
No.
Japan.
No.
Spain.
No.
Australia.
No.
Greece.
No.
America.
Americas.
The Americas.
OK, damn it that's a huge continent.
This is the lamest game of I-spy.
That's it, done.
Game over.
I have met Daniel Craig.
Have you cooked for him?
Yes.
There we go.
Mission accomplished.
Antigua was the place.
Antigua.
I love how this ridiculous story has actually turned out to be true.
So I think the steak is coming.
So we should finish this glass before starting this one.
No probs.
No no, salute, salute!
Sorry, you said stop!
Sorry.
- Salute.
- That was literally the worst.
Salute.
I'm not gonna cheers Ollie.
Salute.
Oh yes, sorry salute.
Then cheers each other, cheers each other.
- Ok fine.
- Reconciliate.
I'm dead.
He just one-shotted that.
It's really nice wine!
A very good wine.
You guys were laughing but I actually got to drink that glass of wine twice.
So...
You're right.
I think I kinda won.
That wine has been hanging out in that bottle since 2005, only for you to drink it...
Swill it, and spit it back and drink it again.
This one is a tagliata.
Grazie mille.
And what is that?
Beef steak.
Wow.
Let's go.
Oh, oh!
He's going straight in with the steak.
Alright let's try this.
Juicy, aromatic, simple.
I love it.
Ohhh, wow.
Wow.
Why would you bother going to a steakhouse if you can get this in an Italian restaurant?
This is genuinely better than most of the steaks I've had in my entire life.
Precisely.
So you went on this kind of journey of discovery, an obsession.
Where did it lead?
It led to me releasing a food guide that was placed in the best hotels in London.
Really?
And you've cooked for some of the most famous people in the world.
Some of the most famous and influential people in the world.
From 7 years ago until today.
I am the most expensive private chef in London because people, they don't value themselves
enough.
Food is not just food.
Its presentation, the service, the seating.
And that's what the top people appreciate.
Yeah, like Daniel Craig.
Like Daniel Craig.
Like when I was in Antigua, I cooked for the 30 most influential people
in the US.
What?
Obama?
Yes.
Ridiculous people.
Obama?
Can you say this?
The Queen?
Yes of course, twice.
The Queen??
No, come on.
Hang on, hang on.
- Once at a large party twice.
- You're not allowed to say that surely.
Oh sorry, not at all.
- Ok, you just tried the sausage.
- It's really good.
Is it good?
Oh yeah.
This is smoky!
Yes, this is a Calabrian.
So it has a chilli inside.
You can have a little bit of this...
This kills the spicyiness.
What is it?
It's a shallot.
Oh, massive shallots.
Got it.
This is incredible
- Why is that shallot so good?
- It's good, no?
- It's sweet!
- Sweet.
It's like a fruit.
I could eat that like an apple.
Genuinely.
I could literally just sit at the bus stop with a shallot and eat it like an apple.
This food together it is just unbelievable.
You know, you guys showed me the worst of British Italian food.
I'm showing you the best In London.
Which is not the best in the world.
Best in the world is gonna come at some point in the future.
What are you gonna take us to Italy?
Listen to me, if you leave a like and a comment, we can make it happen.
Presumably, the best Italian food is in Italy.
Of course.
*Swears in Italian*
Oh sorry, OK.
I'm just checking.
YOU moved to London for the good food
You're an idiot.
This has been absolutely incredible.
I'm just gonna grab this and-
- We have to do dessert before we go.
- Dessert?
- And of course a negroni.
- There's more?
- Oh of course, the negroni needs to happen.
- Yes, you owe me.
So we have a limoncello, and we have torta al limone with pine nuts.
So the top is the best part, we're gonna have to do rock paper scissors.
- Oh, you mean the first bite.
- Yeah, rock paper scissors.
This is not my strength.
I was born for this moment.
Rock paper scissors (in Korean).
You're out.
Rock paper scissors.
He always wins.
Ah, man.
Go for the top.
That was the best victory of rock paper scissors I've ever had.
Yeah alright, don't rub it in.
Don't rub it in.
Just eat it.
I can't believe I actually won that.
Wow, it's not overly sweet.
Take a bite with the cream.
Its delicious!
Hang on, what's this made from?
Pinenuts, and ricotta.
What do you think?
How good is this?
Genuinely unbelievable.
You can let your colleague know we are ready.
Ready for what?
Dont worry about it.
I think Daniel Craig's coming out.
Wait, what is that?
In Italy we spin the glass like this, after the coffee and then we drink it.
A sambuca?
- Are we doing shots?
- Yeah, that's how we do it in Italy.
Are you serious?
Espresso, then you clean the glass with sambuca.
Or a grappa, one of the two.
That's actually really good.
Why is that so good?
That shouldn't be good.
The coffee-flavoured sambuca.
Exactly.
I really like you.
- We need to do more of this.
- This is so much better than eating fast food.
And then grappa di moscato distillato a bagnomaria
What's this?
This is not another sambuca.
No no, it's grappa.
It's the strongest alcohol in Italy.
It's 80 proof usually.
80 proof?!
That's basically paint stripper.
Then you drink half of it.
Your aromatising your mouth.
I don't know what that sound you made is but I like it.
It's like you're speaking Zulu.
Good?
You feel it, you feel the aroma.
That is delicious, I mean I don't know what the sound is doing, but the taste is delicious.
The sound helps to...
So the tongue...
Listen to me, the tongue to the palate.
Why is he struggling so much?
Your tongue should be inside.
No, the tongue inside.
Your tongue is too far out of your mouth.
Ollie just give up, give up while you're ahead.
Salute.
Salute B.
Salute.
Luke [off camera] *laughing* Salute B...
I couldn't do it so I didn't think I was warranted an A.
I spat that everywhere.
So genuinely, this is easily the best Italian meal
I've ever had in my whole life.
By a long way.
One of the best meals we've ever captured on camera, so thank you for that.
Thank you guys.
We've got to go to Italy.
Of course, that would be a must.
As Elon says, a must.
A musk.
An Elon must.
Can I make a t-shirt for our trip in Italy?
Elon must.
Guys, we'll see you JOLLY soon.
What's happening?