[Narrator] Naples loves this mac 'n' cheese street-eat.
Claudia: Hi. Today we're in Naples,
and I'm standing outside of T'Imballo,
a street-food shop here.
What they have done that is very special
is they have revisited a typical Italian pasta bake
that is called, actually, timballo.
And they have turned it into a street food
and something that is, like, cool
and that's appealing to young people.
And also, the recipes they use,
they go from, like, traditional Naples cuisine
to, like, even sushi.
So we're going to go inside to see
what makes this places so special.
[Narrator] T'Imballo opened in February 2018.
The team serves about 1,000 timballi a week.
Apart from the pasta format,
the shop also serves a sweet timballo called cakeimballo
and a sushi version, the sushimballo,
filled with salmon, avocado, and cream cheese
and topped with teriyaki sauce.
Claudia: We got four timballos,
and we tried to be, like, as broad as possible.
So we got the Nonna Tracchia, which is the bestseller.
Then we got this one that has pesto.
Purple potato cream, provola cheese,
and a drizzle of a drunken cheese.
And this one here is the special one they have with sushi.
Let's dig in, and let's start with the bestseller.
It's so weird for me as an Italian to have pasta like this.
Like, I never have anything that was served, like,
that I can actually hold in my hands.
Like, pasta for for me needs a fork, and no question.
So this is, like, a real novelty.
It's really just like having that, like, homey
sort of, like, pasta dish that you will have
when you go and visit your friends
or, you know, you have your Sunday lunch with your family,
but just, like, literally holding it in your hands.
And it's so weird that you can do that just by,
you know, just by walking down the road.
This one has an interesting texture
because it's slightly less, sort of, like, juicy
than the one with tomato sauce.
In here, you can feel more of the pasta.
In the other one it was kind of, like, lost in the sauce.
This one is amazing as well.
The potato cream really makes everything so uniform.
Amazing.
I love it.
And actually, because it's such a warm day today,
it's about, like, 35 degrees here in Naples,
even though this one is baked, it's really nice
because the crust is slightly warm
but then the inside is, like, still sort of fresh.
And that teriyaki sauce,
it's really adding up to so much to the flavor.
If I weren't so fond of pasta,
I would probably pick this one as my favorite.