hello everybody princess and bear here and we're back at the boardwalk for some dinner at trattoria
al forno i feel like this place is becoming a regular for us but they keep having new things and
you know us when they have new things we'll be back and you know we just gotta review all that
italian food so we're gonna try to on off be sure to bella notte you heard the girl
um
layer cake you should be grateful
if you know where that quote is from tell me in the comments it's nice should be grateful
slayer cake is completely vegan all of their wines are a drink event
very often and it is amazing i'm going to give it five out of five red grapes i'm being grateful
always good to get a wine you're familiar with but the price will always shock you compared
to what you pay at home i think in the store we normally nab the layer cake bottles with this uh
20 25 almost double that here but treat yourself it's monday or whatever day you watch this
nice and sweet but not too sweet and not dry and a little drinkability to it i told the friends you
could have this whole thing i'm kind of regretting that now though 4 out of 5 this is the tuscan sour
i've actually ordered this myself the last time we came here for dinner i believe
and i quite liked it i love the coloration still on the glass it's beautiful
it's so refreshing like a splash of alcohol this is a drink i can get down with i'm gonna give it
three out of four tuscan suns we do love a good dinner cocktail coloration is good
it's a nice tall cocktail glass i prefer my drinks
oh yes it's the right amount of sour and the perfect amount of bourbon no complaints for me
four and a half out of five claws are you happy now thomas we're back to bourbon
you got it okay here we go i want to make sure you get the perfect shot it's so beautiful so
this is our olive tapenade balsamic glaze and olive oil house made warm ciabatta
thank you my darling is the ciabatta vegan the ciabatta is made this beautiful
plant-laced bruschetta in like this lovely little shell of lettuce it is so beautifully executed
all this gorgeous colors it just makes me excited to try it i just want to like take it out of this
little cocoon of lettuce i don't i feel like i'm breaking the rules by doing this but i'm doing it
if i was to imagine like a vegan ceviche on a crunchy cracker
piece of bruschetta i suppose this is what i would imagine this is an incredible dish
i absolutely love the freshness of the ingredients plus all the flavors together and that crunch it's
just like everything that i need from a taste and texture perspective i'm gonna give that
four and a half out of five bruschetta breads and i love me some breads so i love the plant-based
machete here all the burchetta here isn't just like a plant-based procedure it is bruschetta
vegan as this and veganizes things and things that were given thought to just be what they are
without having to modify them it's always best it shows thought so you get this beautiful like
flower with this delicious in the middle and i'm just gonna eat the whole thing because
edible cabbage and everything else around it i'm curious
i think a wonderful bite that crunchy toast in the middle is just what the
richard needs i love the cabbage around it i just wish the cabbage was drizzled with the same sort
of like dressing as the bruschetta itself was because that would just make it amazing but
you can take what's left over because plenty of it just dip it and swirl it around this is good
that is an appetizer because now i'm hungry that's going on my beard sets this list five out of five
we have this beautiful presentation of balsamic and oil with some tomato
on it and a fresh baked ciabatta
now this tomato portion looks pretty incredible
the oil to balsamic ratio not so much but it is gorgeous looking and there's a nice
little pile of balsamic over here so i'm just gonna take advantage of that little section
it's like mostly when you grab oil when there isn't a lot of balsamic which is why i like
a little extra balsamic so you can taste that and not like overflow yourself with oil
remember when we went to kotal and we had that pan con
it was three overtoasted pieces of bread this is a thousand times better than that and we didn't even
have to pay an exorbitant amount of money for it i would give it four to five bread yeasties
the sauce and the taste and everything together is amazing this is a win the apps are so good and
we do a lot of italian here this is one of the higher-ranking italian restaurants i gotta say
it's gotten better every time we come here the balsamic that they use in this oil
is a lot sweeter than like your normal balsamic vinegar so it like brings a
nice like sweet additional sweet element to it which is very um unusual and appreciated
this is one of the better dishes even though you don't get a lot of balsamic i think it
makes up for it and sweetness so you're not like missing anything
in case you haven't noticed and something i completely approve of this is now a 100
guitar hate channel i'm still bitter being charged eleven dollars for still water
but i digress we're back on
the best coats now the east coast and it's time to show them how italian it is really done
i'm excited for this i love the presentation a little bag of bread logo nice brandon
i love the top not i'm surprised the princess likes it because tabanat is basically like an
olive relish and she does not like olives this is olivier but not like too much not too tart
with a little bit of sweetness in the balsamic it works good in warm fresh bread it's top tier four
and a half out of five claws i didn't realize it was olive i thought it was tomato i feel sheepish
so we have this beautiful plant-based bolognese i'm excited for this it is a huge portion you guys
we have some like chopped up pieces of looks like beyond sausage we got these beautiful pieces of
tomatoes and then these lovely
pieces of pasta
let's see how this it's like steaming so hard i'm afraid to try it i'm afraid i'm gonna burn myself
blow on your food kids if it looks hot
so it's plant-based meat heavy nothing wrong with that it's got a nice
beautiful italian flavor to it the sauce is nice and light it's very um acidic
so if you have acid reflux you might want to stay away from this a little bit
it's got two different types of plant-based like beef it's got like
the beyond sausage it's like cut up and then the crumbles and i kind of like the fact that
you've got like two texture combinations it gives it like a nice interesting taste
i quite like this pasta it's great compared to the risotto that we had the last time we were
here this is leaps and bounds better so i'm going to give this a three out of five beyond sausages
here we go again i want you to look at the difference
like this is an on menu plant-based pasta versus something like say like we got at um
say universal or lombard like this is a process that's on the menu and prepared with care to be
plant-based there's intention in this that matter it's a lot throwing something together is nice
i'm glad that you have a kitchen that can do that but i would like something that you plan
to have on the menu with everything to adhesive anybody can cook and throw food together as uh
gasto would say but i want something special if i'm gonna come out and pay disney prices for food
get some of that let's get some of this meat sauce love how the herbs shine through
and it's like it tastes like a bee i'm gonna guess that it's almost basic beyond meat the
combination of the herbs and the flavors and the different textures goes a long way to making this
a dish that if you put in front of me and not told me this plant base i'd never known the
difference this is something that i would order and honestly i was going a bit far i know a lot
of our community doesn't agree with me in a lot of things obviously because i'm not vegan this is
something i would order on my own that i'm going to run better necessities list five out of five
so i got a pizza recommended by one of the chefs here dino it's pizza time we have this
pizza blanca which is rigatoni with lemon and garlic it's basically
a cheese pizza topped with more cheese with garlic and lemon i'm not mad at it i'm strangely curious
admit this is probably the perfect size for a personal pizza not too big not too
small i probably won't be able to eat it all but if it's good i'll have leftovers later
let's go ahead and just take some of the ton of ricotta on the end
so that nice pizza fold the bread is nice and light and we're kind of just dripping off the end
what's ricotta with you
i'll admit i was worried about this when i asked for it the weight just reminded
me that it's got lemon on it but the ricotta the lemon it's like a pizza cake it is like so sacred
they hit them sweet the lemon is like purple on top of the cheese like if you're a cheese
person this is the pizza for you this is like i don't even know how to describe this
it's like main course dessert but not it's that level of savory and sweet
this is a problem this is a real problem for me because i probably gotta over eat
this pizza and i don't normally don't i'm giving what two five out of fives already
it's another five out of five pretoria i'm impressed
so another successful trip to trattoria i thought this service was so much better it
i feel like every time we come here it just improves the scale mad props to chef diana
amazing dina gina you know dina tina i kept saying diana right my bad dina she's had a little bit of
water chef dina was amazing recommendations she came by check us on a couple times
she was amazing service amazing was amazing her food was amazing everything was amazing that pizza
was her recommendation to her so good every time we come here surprise i'm always expecting to be
disappointed when we come here and every time it's better but it's not yeah it's so much better each
iteration is better i can't i can't begin to say anything horrible about this place i did ask them
if they had vegan pizza and the answer was no but perhaps coming soon yes we'll see but that
um rigatoni that i had was it uh whatever it's called definitely it was amazing but we want to
know why haven't you been to the boardwalk because i know a lot of you haven't been here if so why
haven't you gone on a tutorial if so let me know in the comments if there's anywhere else around
the boardwalk or epcot period you'd like to see us go that's gonna be a place to let us know hit the
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