alright guys it is time for another food video this time coming to you from
matera Italy and yes check out the views we are showing them off again because we
just can't seem to get tired don't get tired but anyways we're in the region of
Basilicata and we found a restaurant that specializes in matheran cuisine and
one thing I've learned here in Italy is that you never say you're having Italian
food to an Italian because the food really varies across the country so it's
more about the region you know trying regional dishes so that's what we're
gonna be doing one of the most highly recommended restaurants in the city is
just like around the corner from our Airbnb Suites down another walk yeah
seriously yeah and it just opened a few minutes ago so we're hoping to be the
first customers there 12:30 let's go eat
so we are all settled inside the restaurant this place is called lecithin
a sassy and guess what we're in Italy like most of the buildings in this
palace that's pretty cool we've ordered our drinks already we got
some sparkling water and we also want to order red wine and they didn't have any
at least not the house right over it and I've never seen anyone's face dropped so
quickly like the mammoth a but they said there's no red of the house wine he was
just like so we yeah the other one it cost like double so he decided to go for
the roof a instead yeah I'm gonna mix it up a bit right yeah Sam doesn't like
white so this is kind of like an all-around I would say I don't like it I
just have a strong preference or red yeah
Rosanna is sure try that
I like it yeah yeah it's very light and very refreshing I don't think it's your
kind of wine but I'm going to enjoy this with my Neal for sure and yeah we
ordered pastas as our mains and they asked us if we wanted like antipasti and
all these other things which is not known still up same thing to do yeah I
think our stomachs aren't quite adjusted to the Italian ways there we have like
four courses so we're just gonna do pasta and dessert and wine you've
already gone red so I think that's plenty to work with
yeah I'd say all right so rosy not ready that it has a very fruity smell yes it's
super lights it's the ladies wine would say you know it's it's it's refreshing
you know give me that yeah but it's I would never choose this over over a drag
rent you never ever anyways let's try the local bread looks
really cool yeah Wow spongy this parts really spongy you can tell this part
it's gonna be really crispy it's just like either a crusty crusty that's it
crust oh can you hear that crunch mm-hmm I read that quite the contrast between
the crust and the sponginess of the bread this would be amazing to like dip
in olive oil or something would pop it up but I think what we'll do is probably
use it for our pasta sauce really good stuff all right guys the food is here
and oh my oh my this looks so good does so I ordered the pasta that's called
orecchiette which i believe me ears or little ears because of the shape
if you have a look at the noodle here it kind of has that form
mix it around for us a bit you know me to mix it but I think it's already all
mixed in but yeah this pasta comes with kind of doing chili mushrooms and pork
sausage so let's try to get a little bit of everything in one bite deep it looks
rowdy absolutely marvelous I have to say still
piping off my gosh
this is so one second so you can describe your thoughts and feelings it
is wonderful the pork sausage is so flavorful I really like that it's not
like hot spicy but there's like spices mixed in with the meat so it's just
really lovely it goes so well with the tomato sauce
and I also really like the mushrooms also I think something that's kind of
neat about this restaurant is that they've kept the portions very
reasonable it's like gargantuan size past us it's just very you know very
reasonable we noticed that too and the portions came because we're so used to
you know like them North American pasta bowls um but it makes sense I mean if
people are eating like four horses yeah you can't really have a heaping plate of
pasta otherwise you won't have you know space for your meat or your seafood or
whatever it's it's good for us to soar we're not gonna be leaving in a food
yeah we have some things to do for dessert we always complain about being
yo today we'll have lots of room this is just alright okay so I'm sharing mine
with ya super exciting so I'm getting a little bit of everything the my shoe and
the pork sausage pasta all in one bite all in one go
Wow yeah it's just like I always I think
I've said this before but like at the pasta Italy is just so next level mm-hmm
it's like you can't even compare it to anything you have in North America yeah
it tastes like hardcore too that yeah just like cardboard in comparison we
still reach the richness of the sauce and the freshness of the ingredients
quality is just it's outstanding it just yes it's a wonderful start to the meal
for sure yeah and I can't wait to show your pasta because you went for
something super decadent I did I did okay so it should be secure master oh my
gosh it's an exciting moment so this is very jelly with the cheese fondue oh
yeah and also comes with big chunks of mushrooms and also pistachio all ground
up yeah and we ordered this the waitress with like oh yeah yeah yeah this looks
really cheesy it's got a really nice creamy cheesy sauce let's try that yeah
what do you think yeah if you have to choose between your cheese fondue and
mine do you have a favorite I think I like the cheese fondue yeah it's it's
not as is overpowering as I thought it would be though yeah but what I really
like about it is the crunchiness of the pistachio and then the juiciness of the
mushrooms and just it's creamy it's just well it makes for a wonderful place
so I'm trying Sam's dish now and both of her past has had mushrooms but yours had
porcini which are different from the ones I got right so let's see what this
is all about I'm trying to get it all the posh yes I know they did not skimp
on this pistachio let me tell you mom good it's just coated in that like thick
creamy cheese like yeah it's not very often that I eat fondue yeah I still see
it more with dessert no yeah I do that's true a lot of times when I've had
a cheese fondue it's been like a swiss one and it's also come with chocolates
there were you kind of like dip strawberries in the chocolate but this
is the completely different off on a tangent here you don't even need me like
these mushrooms just have a wonderful texture yeah I agree
Yama Yama Yama really that well well dessert is here Sam claims he had
ordered this one for himself
hi ricotta cheesecake with pears yes and if you have a closer look at the
cake you can kind of see the layers of cream and pear and cream and pear like
oh my that looks amazing and it has a dusting of icing sugar so amazing so
let's dig right in let's have a bite of this
Wow what say you actually wow you say well do you describe Wow are you but I
wonder think to begin the the ricotta cheese and like mixed it with whipped
cream yeah for the middle layer because it's just so fluffy
okay I'm so light yeah this is just a really good place tea huh
and I really like the pink layers as well yeah just really very light very
good good meal my turn well you're letting me try yours yeah
parent Lee apparently I am apparently apparently who it is later than I
thought I thought it was more dense yeah it's a very light cheese cake what do
you think ricotta cheese cake oh the fruit the food is what makes it for me
yeah we already nice that is some kind of
food okay and now yours oh it's like a chocolate
cake it looks more like a chocolate lava cake yeah I'm supposed to have
caramelized walnuts so we're not seeing you're not seeing any in there about
less maybe they're out of season or maybe they forgot I'm not touching the
walnuts but that is one heck of a good lava cake like eh
rich chocolate flavor you want to round around so he conceded it don't you get
each other got them not that kind of like awful over sugary
chocolate like this is more of the powerful like the richness of it with
the chocolate tastes not with sugar and so this is just it's very decadent it's
very yeah we're gonna be known for the dessert oh yeah now your
did you try this one okay hold on here I go chocolate a lot of cake it is look at
that oh yeah that's why you stay it's almost like a
brownie yeah fresh art of the yarn for the oven with but with the chocolate so
melty chocolate yeah this is really good they don't I kind of like that they're
very different desserts likely contrasting desserts just you have a lot
lighter mister like more refreshing on the politics of the crew yeah
whereas this one is just pure chocolaty chocolate goodness yeah I kind of felt
that way about her pasta - it's nice to have tomato and it's used what we've
really had a nice assortment of flavors anyway so yeah we're gonna we're gonna
polish that off and we'll let you know the price afterwards
all right so Sam that made me run back into the restaurant because forgot his
glasses well whole seventies Colossus was her
prescription look it came to 37 years total and that included a big sparkling
water half the leader of roses a two passes as a mean to desserts mhm yeah
there's something there's a little bit of a service charge included in that it
was two euros per person it's basically how do you explain it's like the right
to sit down at the restaurant I know they charge you for like sitting down I
don't know it's like cutlery usage or bread or whatever fairly sure it sort of
affects how much of a tip weight you have to be back in to get the glasses a
good restaurant to and we had a really good time it's just in they setting
quality food and I was time here siesta ciao guys