No taste of Naples is complete without a pizza.
Antica Pizzeria da Michele is a favorite.
Baking in just the right combination
of fresh dough, mozzarella, and tomatoes
in traditional woodburning ovens,
this restaurant is considered by many the birthplace of pizza.
They brag it takes several years of practice
to get the dough just right.
Catering to pizza purists, the menu is brief --
just two kinds.
Marinara comes with tomato sauce, oregano, and garlic --
no cheese.
Margarita celebrates the unification of Italy.
Named after the first Italian queen,
it comes with the colors of the Italian flag --
red tomatoes, white mozzarella cheese,
and a garnish of green basil.
Italians who come to the States
are not impressed by thick and fancy pizzas.
Judging from the enthusiasm
of those munching these hot and tasty pies,
what really matters is not the quantity of ingredients,
but the quality.
For a break from sightseeing and a fun meal,
explore the back lanes, and pop into a bar
serving "cicchetti," uniquely Venetian hors d'oeuvres.
This is a great way to try a variety of dishes.
With a good regional wine in a rustic
setting you can eat cheaply and make
new friends or enjoy old ones. Allesandro is
joining us to give our nibbles some meaning...
Rick: So, what is "cicchetti?" Allesandro: It is a small bite, you know,
that you normally have when you have a glass of wine with a friend.
Rick: It can make a small meal.
Allesandro: If you keep going for three, four bars, yes.
Because you can't drive a car in Venice it's
perfectly suited to bar hopping like this.
Allesandro: This is "cicchetto"....a little thing
that you grab with the hand that's to be finger food.
Rick: Eat with your fingers, with your wine.
Allesandro: With your finger, with your wine, yeah.
You help yourself, one for you, one for me,
a little for you, a little for me, and they try you see, look, yeah.
Rick: Good one.
Allesandro says it's alright to just point
at what you want, but your selection will
be limited to what's fresh from the market that day.
Allesandro: When you come here to the bar you
have to order what they find in the market
in the morning, has to be fresh.
Rick: So this is representative of what Francisco
found in the market good this morning.
Allesandro: Yes, yes, to find in the market
in the morning.
Eating "cicchetti" is a tasty opportunity
to try something new and unusual.
Allesandro: This, this one they are cooked in the oven.
You grab it, they sell it from the tail...
Rick: By the tail.
Allesandro: By the tail and you eat it, just you want, they are fantastic...
These are fantastic.
Rick: Oh, that's an explosion of taste!
But don't forget, according to Allesandro, you
only eat "cicchetti" so you can have more
of the main course....wine.
Nazaré has a strong fishing heritage.
While nothing like its heyday,
fishermen still manage to harvest the sea.
Working as a team as the sun drops,
they set their nets with wisdom
passed down from their grandfathers.
The next morning, the women of the town
prepare the day's catch.
Splayed and salted fish are put out on nets
to dry under the midday sun.
This simple way of preserving fish
carries on, unchanged for generations.
Locals claim they're delicious,
but I'd rather eat another salty treat -- barnacles.
So, this is a barnacle? -Yep.
-How do you say that in Portuguese?
-"Percebes." -"Percebes."
Can you show me the trick to opening it?
-Okay. -Yeah.
-You...
-Oh!
[ Laughs ]
Mmm, it's good! -Yeah.
-So, where do these come from?
-From the rocks, from there.
-Just from right over there, huh?
-Yeah. -Today?
-Yeah. -Really?
Today. So it's fresh.
So, I break it, okay, like so.
Look at that. It's beautiful.
Mmm.
How do you say "delicious"?
-"Muito bom." -"Muito bom."
-"Percebes -- muito bom." -Good.
-And with beer, perfect.
-"Obrigado." -"Bon appétit."
Thank you. -Thank you.
-"Obrigado."
One of the charms of Vienna
is how things are so close together.
For generations, shoppers have grabbed
a quick lunch just around the corner.
Buffet Trzesniewski is an institution,
famous for its cheap and charming finger sandwiches.
Simply point to whatever looks tasty.
Three different sandwiches make a light lunch.
I'm having ham and eggs, herring with onion,
and chicken liver.
"Ein pfiff, bitte."
The traditional drink here is a tiny beer called a "pfiff."
Fast food -- Vienna-style.
On the road to Konya, we drive deep into the Taurus Mountains.
Get off the main road.
Any little town will have
the local equivalent of a pizza joint.
It's dinner time and that's our plan.
When you drop into a place that rarely sees a tourist,
you're likely to enjoy a particularly warm welcome.
A Turkish pizza is called "pide,"
and that's what's cooking.
[Conversing in Turkish]
Diced meat, minced meat,
cheese, and eggs.
He can either make plain ones
or a combination of these ingredients.
Okay, let's get a variety.
Okay. [Speaking Turkish]
Rick: So, this is the mixed with the cheese?
Lale: Yes, and this is with the diced meat.
The beef.
Rick: Oh, and we have more even.
[Speaking Turkish]
Ayran -- I love this stuff.
It's a yogurt drink -- it's healthy, it's cheap,
it's a fun part of the "pide" culture.
For dinner in Madrid, it's a movable feast.
For maximum fun, people and atmosphere, do the "tapa tango."
It's a time-honored tradition going from one bar to the next,
munching, drinking, and socializing.
When it comes to variety,
Madrid is Spain's tapas capital.
Grab a toothpick and stab something strange.
While Spaniards don't eat dinner until 9:00 or 10:00,
with a meal like this,
I can eat early and still go local.
For starters,
we're going for one of Madrid's quirkiest snacks,
and this spot is named for it, "la oreja de oro,"
sautéed pigs' ears.
Pigs' ears are a favorite here,
and Jamie is a frantic one-man show
who somehow gets everything just right.
[ Speaking Spanish ]
See, this wine is like house-made wine
from the northwest of Spain, from Galicia.
Okay, and it's cloudy a little bit.
Yeah, it's a little bit cloudy
so you do not see the poor quality.
[ Laughs ]
Yay, all right.
"Gracias."
So this is?
Yeah, so this is pig's ear.
This is the cartilage, actually.
This is sautéed with a little bit of olive oil,
Spanish paprika and parsley.
And that's actually the cartilage?
That's right.
Mmm.
Crunchy.
Yeah.
Wow.
Pigs' ears.
I never thought I'd be eating actual pigs' ears.
Yeah.
Just up the street, Casa Toni is run by...
Toni.
He's popular for his refreshing gazpacho,
the cold tomato and garlic soup.
Carlos, the gazpacho is really refreshing in the summer, right?
Yeah.
Gazpacho is like a vegetable soup with a tomato base.
But cold.
And it's very refreshing.
Yeah, it's cold.
It's nice, yeah.
At Toni's, you can have "huevos con chorizo,"
"patatas bravas,"
mystery meats,
and the house vermouth.
Don't worry about paying until you're ready to go.
Then ask for "la cuenta," the bill.
Next, it's La Casa del Abuelo, packed with seafood lovers
savoring sizzling plates of tasty shrimp and prawns.
I like "gambas al ajillo," shrimp sautéed with garlic,
and "gambas a la plancha," grilled shrimp.
A glass of the house red wine, right out of the keg,
is incredibly cheap.
The litter on the floor is normal.
That's where people traditionally
toss their trash and shells.
For a sweet, late-night finale,
enjoy pudding-like hot chocolate and churros.
Churros are the favorite local doughnut.
Dunk and chat,
recalling highlights of the day
and looking forward to tomorrow.