– In Rome we saycheese like it rains.
– [Mark] Okay.
Alright, I gotta begin with the carbonara.
Twist a, twist a fork bite.
Good morning everyone, it's Mark Wiens with migrationology.
Com, in Rome, Italy.
It is a nice, bright, sunshine morning, we have a full day ofsightseeing, and doing things and eating in Rome, so we'regonna go have breakfast real fast, and then we're gonna head out.
Ying and I are the first onesto breakfast this morning.
And we have a nice viewoverlooking the city, we have a nice view and the park and so I just got my first plate of food, I have just kind of a mish-mashof many different things, of many different proteins, an omelette, some salmon, some salami,some bacon, and then some vegetables, andthese are little, little pickled shallots I think.
And this is some wonderfullooking bacon, check out the streakiness of it.
We're getting ready toleave in a few minutes for a full day of sightseeingin Rome, but let me just quickly show youon this map, sort of the rough plan, we are stayingup here near to Spagna, we're gonna take theMetro down to Colosseo.
We're gonna go to theColosseum, we're gonna go to the Palatine Hill, and we'regonna go to the Forum.
We'll try to eat aroundhere, go to the Pantheon, go to some other sites aroundhere, walk around here, walk around here, and thenmaybe go back down here to visit San Giovanni, we'llsee how our time comes.
(upbeat music) We took the Metro fromSpagna to Colosseo Station, and immediately, rightat the exit of the Metro, we are at the base of the Colosseum.
We are here a little bitearly, before they open, so we're just gonna walkaround for a little bit, and I have pre-bought theticket online and then printed it off, so Ihope we can just enter as soon as they open.
It was really good actuallythat we printed off our tickets because thenafter we got through security we passed the whole line,just scanned in, it has a little barcode, and we areinto the Colosseum now.
We have decided to climbthe stairs to the top first to get a view, an overallview from the top.
– [Ying] Look at the view.
– [Mark] This an awesome view.
– [Ying] Oh, you can see everything here.
– [Mark] At one pointthis Colosseum could hold up to 80 000 spectators.
(upbeat techno music) And it was covered in aflooring, so now you can see sort of some of theunderground area, but this is where the gladiators wouldfight, and also this is where they would reenactbattles, and it could even be flooded, so that theycould reenact naval battles and depictions as well.
You have seen so many photos,and you've seen movies that depict the Colosseum,and so just imagining the battles and theevents, and the things that took place within theColosseum as you're walking through here, that'swhat, that's what really comes to mind when I'm walking through.
We are on our way next to the Forum.
Right across the plazafrom the Colosseum is the Roman forum, and this wasthe heart, the very center, of ancient Rome, and somany of the most important buildings, and this is thearea where Rome thrived.
(relaxed music) And I think one of thethings that's really making it amazing tovisit right now is how quiet and peaceful it is.
(relaxed music) Right behind me is whatremains of the Temple of Saturn which is one of theoldest temples in Rome.
It dates back to the sixthcentury BC, but the remains of what you can see rightnow date back to 42 BC.
Oh, they have fresh cold water.
It's just a short walkfrom the central Forum area up to the top of PaletineHill, and from up here there's the ImperialPalace, you can get a view of the Forum, as well as CircusMaximus on the other side.
(relaxed music) And now I'm overlookingCircus Maximus, which is a giant open-air horsechariot racing stadium, and also they held publicevents here, and it could accommodate up to 150 000people that would watch events.
You could easily spend acouple of hours walking and exploring around theForum area, but it is now my favorite time of theday, so we just exited.
(upbeat music) – Hi guys.
– Would you like to drink something? – Just water please.
This is a restaurantthat serves, actually I'm a little bit overwhelmedby the menu, there are so many things to order.
Crepa?- Crepa, one.
– One, and also amatriciana? – Amatriciana.
In Italy, I really honestlyhave very, very little experience with Italianfood, and even ordering Italian food, so I was lookingat that menu, there are so many things that I haven'ttried, I wanna try it all when I'm here in Italy.
To begin with, I got a plate of antipasto, and this is, this is a mixtureof different vegetables which appear to be slightlybattered and deep fried, this is a red chili, there'ssome eggplant, some onions, maybe potatoes, I'll startwith piece of eggplant.
Oh, and some olives in the middle.
Set this onto my plate,oh I gotta have some of that chili as well, orsome of that pepper.
Mmmmm, it's a really soft,like fully tender pepper.
A little bit sweet, and sour.
Maybe it's the tomato sauce,or, there's some tomatoes on there that make itreally sour and tart.
Yeah, that is equally ascreamy, that eggplant.
It's kind of like a, almosttastes like breadcrumb crust, that's fried, and crispy, andkind of almost gummy as well.
– Amatriciana, okay.
The main dishes have arrived,and I got, we ordered, Ying and I ordered twodifferent dishes to split, this one is trippa, whichis tripe, and this is I think a Roman style preparation,very heavy tomato sauce, and then he sprinkled onsome cheese on top, and I think there's, I thinkit's all, I don't think there's any pasta in here,I think it's just all tripe.
My kind of a dish, just sauce and tripe.
Okay, I'm just gonna taste this first.
That tripe is nice and soft, but it also, okay bits of it are a littlebit chewy, but it's wonderful.
And then that's kind ofa, a little bit of a tart tomato sauce, but not too salty at all.
And then this is a typeof pasta, this one is called amatriciana, andthis is a, also a very common pasta dish, tomatobased, and then I'm not sure if you can see, thereare little cubes of cured pork belly, and thenwrapped up in this pasta, and let me, let me stab some.
What I love about that is thetomatoes are so sour and tart, that is delicious, and thatlittle pork belly just gives it so much flavor along withthe tart tomato flavor.
I think you gotta usesome of this bread to scoop up all of that sauce because.
You gotta scoop up allof that tomato sauce.
That really mops up all of this sauce, and you can definitely,actually after I tasted the other dish, which is just pure tomato, and then going back tothe tripe dish, you can definitely tell that it has a bit of a, an organy taste.
The name of the restaurantis Luzzi, and that was, what I really liked wasthat tripe dish, if you can imagine a texture that is both very soft, but slightly chewy at thesame time, and I know that sounds kind of ironic, butas soon as you have that tripe dish you'll knowexactly that contrast.
One of the reasons weate here is because it's right on the route ofwhere we're gonna be going, we're gonna be visitingsome churches next, and it's just kind of on the backside of the Colosseum.
We are walking towards theBasilica di San Giovanni, but on the way we were gonnastop at the Basilica di San Clemente, but unfortunatelythey have just now closed for lunch, we justmissed it, and they won't open up for another coupleof hours, so I don't think we're gonna hangaround, we're on our way now to San Giovanni.
(upbeat music) The Basilica di SanGiovanni was commissioned by Constantine in 324,and it is significantly important in Rome because it was the first Christian Basilica in all of the city.
We just got through security,and we have entered into the foyer entrance way ofthe Basilica, and it is just stunning, it's hugeand the detail in the walls, in the columns, in the floor, is amazing.
And then also the doors are just gigantic.
It almost takes my breathaway, and what really strikes me right off thebat, are the marble statues lining the side of thecathedral, of the 12 apostles, and then the roof isgolden, with so much detail.
You just walk in here andliterally this sense of like peace and quiet and calmjust overwhelms you.
And I'm just gonna stoptalking right now and just listen to the peace.
That was just amazing towalk inside the Basilica, it's so big and yeah, just such a quiet, calm, peaceful place.
We just walked across thestreet from the Basilica di San Giovanni, and righthere there's another chapel, and inside there'ssupposedly a staircase that Jesus walked up at PontiusPilate's palace in Jerusalem, and then the staircase wasbrought to Rome, and so you cannot walk up thestaircase on your feet, but you have to walk up on yourknees, and with every step that you take on yourknees you also say a prayer until you reach the top of all 28 steps.
Ying and I are gonna makethe climb up the staircase on our knees.
Ying did a really goodjob, but I was definitely in pain the entire time.
I actually wasn't expectingit to hurt that much.
I think that took us about 15 minutes, and you just kind of creepup the steps very slowly, but it was well worth it.
We walked back to theMetro, we're gonna take it a couple of stops to our next place.
We got off the Metro atBarberini Station, and we are gonna walk towards the Trevi Fountain.
(upbeat music) Hello, can I have the three cone? Chocolate chip, chocolate chip Ying.
And anything else Ying? Thank you.
– Thank you.
– I don't know if anybodyever comes to Rome without having some gelato,there are many places to get gelato around thisarea, we came to a place called GelateriaValentino, we ordered half chocolate chip and half coconut.
Oh yeah, that is prettyawesome, really really milky.
Wow the coconut is really good too.
It has again a really, reallymilky, milky, creamy flavor to it, and even a very smooth texture.
And then in the coconutyou can have, you feel the little pieces of dried coconut as well.
And that gelato shouldlead us to what is one of the most iconic sights in all of Rome.
I'm gonna look over to my right hand side.
And there it is.
(upbeat music) As much as that was coolto see, we are pretty hot and tired now, so Ying and Iare heading back to the hotel, we're gonna spend a coupleof hours, and tonight we have a very special big dinnercoming up, stay tuned, dinner coming soon.
Tonight Ying and I aregoing to go meet Valentina and Antonio, and theyare from Rome, they were really helpful and theyreached out to me when I mentioned that I was comingto Rome, and they really helped me put together agood itinerary of what to do and see, and also eat, inRome, so we're going to meet them for dinnertonight, I am predicting a very good dinner.
We arrived at Piazza diSpagna, and this is another famous plaza in Rome,there are the Spanish steps over here but it lookslike they are doing some renovation on them rightnow, so I don't think they're open, but thenit's a nice plaza to just walk around and people watch as well.
We are walking on ourway to dinner now, and we have just stopped by the Pantheon.
But we're gonna come backtomorrow to go inside and to explore more, we'rejust kinda passing through but it is just a breathtaking sight.
(upbeat music) (Italian conversation) – He's not sure about therabbit, he has to catch it first.
(Italian conversation) (Italian conversation) – We met up with Valentinaand Antonio, and we have come to a restaurantcalled Trattoria Dal Gino, and it specializes inespecially Roman style dishes.
So normally it would be commonfor you to have your own plate of pasta and youwould eat by yourself? – [Antonio] Everyone chooses it's own.
– [Mark] Okay, but wehave decided to combine Italian food with Asianeating style, so we're gonna have a bunch of dishesand share them all together, so that we can taste allof the different dishes.
This one is cacio e pepe.
– [Antonio] Cacio isthe other Roman name for sheep cheese.
– [Mark] Ah, okay.
And then this one is the carbonara.
– [Antonio] Pork cheeks.
– [Mark] Pork cheeks.
– [Antonio] And pepper.
– [Mark] Thank you very much.
– [Antonio] You shouldtake this, this and that, and you scrape it on top.
– [Mark] Antonio says — [Antonio] That side.
– [Mark] Oh, other side, okay, okay.
Antonio says always morecheese is a good idea.
What type of cheese is this? – [Antonio] This is sheep cheese.
– [Mark] Sheep cheese.
– [Antonio] Roman sheep cheese – [Mark] Roman sheep cheese, wow.
And then, over bothpastas? Over everything? – [Antonio] Just put it, inRome we say cheese like it rains – [Mark] Okay.
Alright, I gotta begin with the carbonara.
Twist a, twist a fork bite.
Mine's gonna be a big bite.
– [Antonio] If you'renot careful, you're gonna get everything.
– [Mark] Sauce all over, yes.
Okay, I gotta work on myfork, okay there we go, I think I've got a nice twirl.
And this is also cookedwith pork cheek, so there's little pieces of porkcheek in here, and that gives a lot of flavor tothe entire dish, and also you can taste that blackpepper in there as well.
That is just absolute rich deliciousness coating the noodles.
I'll try this one next.
Wow, okay that one is incredible.
The combination of thatsheep cheese, which has this like salty, kind of complexcheese flavor, and then it's complemented so welljust with that black pepper.
And then just coatingthat pasta, that is a, just a superb combination,it tastes just simple, but all about the flavor fromthat cheese, and the pepper.
(Italian conversation) Oh the wine is amazing.
– [Antonio] The wine's good huh? – [Mark] Yeah, oh it's so like smooth.
Oh, grazie, grazie.
And we also got anotherpasta, with anchovies and tomatoes, and anything else in this one? Anchovies and tomatoes and garlic.
And sheeps' cheese, also.
And this one is the house special.
This one is really goodtoo, you can taste, of course you can taste the anchovies.
A little bit of cheesein there, and then also, I think some kind ofparsley in there as well.
That tastes like kind of refreshing.
Adding a little extra pepper.
All of the pastas arejust unbelievably good, I really, I think I reallyloved that one with the sheep's cheese, and pepper,that combination just complements each other sowell, but the carbonara is also impressivelygood, it's so rich, and so like, yeah it's justincredibly rich and creamy and just packed with flavor,the butter, the eggs, the pig cheek, and Idefinitely need to work on my pasta twirl.
(Italian conversation) All of the pasta, thatwas only the beginning of this meal, we have nowmoved on to the main courses, and we have a bunch of different dishes.
We got some liver, which isa Venice style preparation, boiled beef which is thenfried and then combined with tomatoes and onions andpine fruit, and then this is another interesting vegetabledish that we got here, which is chicory weeds,which I don't think I've ever had before, rabbit whichlooks like it's, I think it's been braised in somewine, and also rosemary, and then the final meatdish I think we got is veal, thin strips of veal, with prosciutto? – Prosciutto.
– Prosciutto, with prosciutto on top, andthen with fresh sage on top, butter and white wine sauce.
I'm gonna start with theliver, liver and onions.
I love liver, oh that'sreally nice because you can actually tastethe white wine in there, and I also got a piece ofsage in that bite as well.
That sage is wonderful.
Okay onto the rabbit, andit looks like I got the, I got some ribs portion.
Let me flip him over.
Oh it's okay to grab it? Okay, I think it's maybe easierto grab it with my fingers.
The rabbit is amazing, it's so tender.
It's almost like dark meat chicken.
Onto the beef now, with the tomatoes.
Yeah, that is a stunner.
That beef, again it'sfall-apart tender but it sort of like, it sort oflike flakes in your mouth.
And then that's like a,a sweet, but like very, very fragrant tomatoand onion topping, and I'm trying to distinguishthe spices in there, the herbs and there's definitely the pine, the pine cone fruit, inthere, although I'm not sure if I can decipher that onit's own, but also there's a little bit, Antonio wastelling me that there's also a little bit offennel in there as well, that's an amazingly,an amazing combination, that's delicious.
Veal, let me take out atoothpick, and you can see that piece of sage on top.
That is awesome as well.
The sage on there is whatgives it it's twist of flavor.
This is the vegetable, thatchicory, the chicory leaves.
We're eating that sort ofat the end of the meal.
Just a hint of a bitter taste to it.
Really good, and you cantaste that it's fried with garlic as well.
I have a piece of bread, inItalian it's called scarpetta, and what you do is youtake a piece of bread, I'll go over here to thisplate, and you just mop up all of that juice and oiland flavor from that dish, oh and some rosemary aswell, you mop that all up, you get that all in there, and you clean the plate that way.
That would make any typeof bread taste good.
We finished off all of thefood, and we decided it would be a great idea toorder one more dish, and not only any one dish,but a baby lamb dish.
Oh that just, oh that's beautiful.
That is like.
It almost has a creamytexture, it's fantastic, and again that like, butter, I'm guessing butter and white wine sauce with rosemary.
(Italian conversation) Thank you very much.
Mmmm, wow, you can tasteall those herbs in there.
– It's about a hundred herbs or something.
– It almost has a littlebit of an anise flavor, a little bit of a peppermintflavor, a little bit of a, and that's the combinationof all those herbs.
Do we stand here and have it? – [Antonio] We stand here, yeah.
– [Mark] Probably one ofthe best Italian meals I've ever had, huge thank youto Valentina and Antonio, it was fun to hang outwith them, I'm gonna end the video for today rightnow, thank you all very much for watching, pleaseremember to give this video a thumbs up if you enjoyedit, leave a comment below, and also make sure yousubscribe if you're not already subscribed, for lots morefood videos, and I will see you on the next video,thank you again for watching, see you for the next day in Rome.
(beep) Or some of that pepper.
Oh, I'm using the, I'musing the knife upside down.
In Italian it's called carpetta.
– [Antonio] Scarpetta.
– [Mark] Scarpetta.
In Italian it's called scarpetta.