00:00Grazie.
00:01This is, I think, one of the most beautiful things
00:04I've ever seen in my life.
00:09Listen to how crunchy it is.
00:12Saggio.
00:14I'm Sara Ciccolini, and I'm going to show you
00:16some of my favorite restaurants in Rome.
00:20This is Where Chef Eats.
00:28So we are in Fiumicino today.
00:30I'm happy to introduce you to Pizzeria Clementina,
00:33which is one of my favorite pizza places in Rome.
00:36We are in Fiumicino, but it's still Rome,
00:38and Fiumicino is the first sea location of the city.
00:41So we are not in the center,
00:43but it's also a beautiful place where I work in the sun,
00:46where you can see fishing boats and all men in the sun.
00:49But now, I'm hungry, so let's go in.
00:58Grazie.
00:59This is, I think, one of the most beautiful things
01:03I've ever seen in my life.
01:05So this is a twist on the traditional marinara,
01:08which is basically made with tomato and garlic
01:11and oregano, and that's it.
01:13In this case, we have marinara del futuro,
01:16so we have many more ingredients.
01:17For example, the anchovies, the dried tomatoes,
01:21the fresh oregano, and the garlic, too.
01:24Every time I order this pizza, for me,
01:26it's like a big, big, big emotion
01:29because I can come here like every day of my life,
01:32but I wish I could do it.
01:35Listen to the sound, how crunchy it is.
01:38And one of the main peculiarities of Luca and Elisa's pizza
01:43is this burned border of the pizza,
01:46which gives the pizza something very special,
01:49I think both in terms of texture and in terms of taste, too.
01:54Look at this.
01:59Very good.
02:00So the first bite of this pizza
02:03is this very, very, very intense tomato taste that I love,
02:07and also the taste of the herbs and the capers, too.
02:09So these three things on the top of everything.
02:12When you do the first bite,
02:14you can also feel the texture of the pizza,
02:18how beautiful and well-cooked it is.
02:22Sometimes I feel emotional with this pizza
02:24because it's the perfect match
02:26between very simple ingredients,
02:28and this is the example of how simple ingredients
02:30can do a very, very, very good dish.
02:33There is a thousand pizzeria in Rome,
02:35but sometimes you have to choose.
02:44You can't come to Rome without eating gelato,
02:46so I'm going to bring you
02:48to my favorite gelato place.
02:50The name is I Mannari.
02:55The owner Giuseppe is very, very obsessed with the ingredients.
03:01It's very exciting to go there
03:02and try every day something different.
03:04I'm Giuseppe Bassanelli
03:05and this is my gelateria, I Mannari.
03:07It's a very famous gelateria
03:09especially in the world of Roman restaurant.
03:13Why?
03:13Because, basically,
03:15working with high-gum products,
03:17all the people who do restauration
03:20is not invented ieri.
03:21This technique has 40 years,
03:23because I'm 40 years old
03:24and I do this work.
03:25The technology helps us,
03:27helps us,
03:27as well as the chef cooks,
03:29with the techniques that are better,
03:32in the same way,
03:33the gelatiere is,
03:34in fact,
03:35a metric,
03:36a metric classier,
03:37a metric chocolatier.
04:01So, we are in Osteria Grappolo d'Oro,
04:05which is in the very center of the city.
04:07This place is very genuine.
04:09It's ruled by a man that loves cooking
04:11and loves ingredients.
04:13That's why I think it's very, very different
04:15from the other touristic places you can find
04:18just around here.
04:19What I love about this restaurant is,
04:21first of all, my friendship with Antonello.
04:24We come from Abruzzo Botte.
04:25This place is the proof that Italian cuisine is not only about pizza and pasta.
04:30So, what he's doing right now is cooking sausages for me,
04:33because they are my favorite dish in the world.
04:37So, today there is also a surprise for me.
04:40It is a sausage made with heart and liver of the pork,
04:44made also with orange peel
04:46and it's preserved in olive oil.
04:49It's not easy to find.
04:54It's a unicorn.
04:56So, this is for Bravehearts.
05:01Very good.
05:06I love every season of eating in Rome,
05:09but I think spring is the most interesting one,
05:12because look at this.
05:14The spring.
05:15Spring things.
05:16Flowers and asparagus and fennel.
05:18Yeah, the best.
05:21What's your favorite season?
05:23Well, in every season there's something interesting.
05:28In every season.
05:30From the point of view of vegetables,
05:32every season there's something unbelievable.
05:43Here we are with the two most delicious things in the world.
05:47The two different sausages.
05:49The traditional one and the one with the red sweet pepper.
05:52And this is the queen.
05:55The wild herb mysticanza.
05:58Antonello cooks it like ripassata, which is a traditional way to cook vegetables in Rome.
06:04So, the guy who brings Antonello these herbs is a forager.
06:07So, he goes all around the lakes and close to Rome, but outside of the city.
06:12So, the thing about these greens is that they change in every season.
06:17Right now, when it's springtime, this is very sweet.
06:22It's sweet, it's tasty, sometimes it's bitter, but it depends from the season.
06:39And I really want these sausages to become the most famous sausages in the world.
06:48So, we are in Sinosteria here, which is my favorite Chinese restaurant.
06:54This place is located in the south part of the city.
06:57This is a family-run business.
06:59This is the best part because John is one of my best friends.
07:02His family is like my family.
07:04This neighborhood is outside of the city walls, also very close to Basilica di San Paolo,
07:09which is a religious interest place.
07:12Living in a big city like Rome means living in the middle of a big, big, big melting pot.
07:19So, the most important thing for me as a chef is having fun both while I'm cooking and while I'm
07:25eating.
07:25So, that's why I always look for new ingredients that come from other cultures.
07:30For example, from the Chinese cuisine.
07:34So, tripe is like a religion in Rome.
07:37I cooked Roman tripe since I opened the restaurant, so like since 10 years.
07:42And this version of the tripe is made with fresh garlic, coriander, and it's very, very, very spicy.
07:48So, we have a lot of chili pepper.
07:55This is my favorite tripe ever.
07:58The name is 100 skin tripe.
08:01The tripe is made from four different pieces and this is 100 skin.
08:05What do you say to people who are scared to eat tripe?
08:08People are scared of this.
08:09I'm scared of foods.
08:11I think sometimes people are scared of tripe, but it's the same texture as squid.
08:15It's very tender.
08:16This one is spicy.
08:18I love it.
08:22I could eat a ton of this.
08:26Get ready, huh?
08:35Every time is an emotional moment for me because this dish is not on the menu.
08:40The family prepares it for me, especially for me.
08:43So, it's covered with shrimps and vegetables and there is some oregano from Pantelleria today for me.
08:55So, this is crunchy fried rice and then they put on it this sauce and it becomes like very delicious.
09:01This is a unique dish.
09:02Never seen something like that.
09:03So, that's why they always cook it for me.
09:14Sometimes people are wrong with the Roman cuisine.
09:18They think it's just about carbonara and amatriciana and cacio e pepe, but it's not.
09:23Roman cuisine is very rich.
09:24It's very full of interesting recipes.
09:27When you come to Rome, you have to avoid places with a long queue.
09:31The places with people making pasta on the windows.
09:35It's not good.
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