Today we're going on an Italian Food tour in Florence Italy If you haven't come here, if you haven't eaten the sandwich you haven't fully experienced Florence It gets the dip. oh the dip. We're in the birthplace of Galato. Take a little bit of the espresso with some of the gelato standing in an alley in Florence stuff chicken neck by far the grandest, most luxurious anti Pasto I've ever experienced in my life.

Life-changing roast beef. Get ready for street food, sandwiches, gelato and some of the best traditional Florentine Food Hey everyone hope you're having an amazing day! It's Marqueen and welcome to the beautiful City of Florence which is the capital of Tuscany In Italy it's a UNESCO world heritage site and the center of medieval and Renaissance history and culture. And of course there is some amazing food here. And so we're beginning with probably what is one of the most famous sandwiches in the world.

Welcome to Alano Veno Most legendary Famous Sandwich in Florence In Italy one of the most famous sandwiches in the entire world. Step inside. they have all the menu up on the wall. You can just feel the legendary status here.

I mean so many people celebrities. This is one of those places that people say if you haven't come here if you haven't eaten the sandwich you haven't fully experienced and visited. Florence Okay guys, next please. that's for the kids.

Oh man. and I think part of the thing here is that the the staff are really friendly, welcoming and just so passionate about what they do. Yes, Okay, cool, come on guys, that's our wow, best stinks for you look that's wonderful. Look at the bubbliness of that fresh bread.

incoming incoming yeah that bread is amazing and how's we say oh that? Aroma Oh it's so bubbly and Airy and crispy all at the same time. What is what is the type of bread called the bread is called skata which means press cuz it's not like really fluffy like a bread but it's more like a fuka bread similar to fuka buta but it's crunchier. okay but crunchier. So what what can we do? Uh definitely I want to try the Laoso is the most famous one.

Yeah it's the most famous. Basically it's the sandwich that makes sand that made you guys the INF The Inferno and Inferno my favorite actually the spicy one. oh that bread look amazing. So this one is the this one is the one you're making salami from Florence Theona salami with white Channel inside.

oh it's monstrous. This is your fabulosa. thank you. Hope you like it.

Thank you! Can and can I make a special sandwich for you guys Yes called the Paradiso which The Inferno is called is the hell. The Parad Diesel is the paradise. This used to be a limited edition sandwich but everybody likes it so much that now is like one of the most sell sandwich we have. It's made with a pistachio sauce with a balone.

Second can you make Stella cheese? You know guys what's the Stella right? No I don't know. the Bata Okay, basically the best part of the Bata the inside and the chopped pistach on top. Wow it's the fancy sandwich. Yeah this one is half of the size cuz the entire one is bigger.

This is what's used in The Inferno in The Inferno It's a pork belly that WS all the interior part of the pork, the stomach, all the organs are stuffed inside of it. These are all the interior part of the pork all wrapped with the pork belly. It look like it's like the entire Pig just rearranged. That's correct and this is the Parma ham.

How many sandwiches? It would be more more than 50 for sure. Roughly I Cannot say precisely 200. It's such an honor to be in the kitchen. The Mastery of sandwiches.

oh I'm going to order the Inferno. The meat is sliced fresh, goes directly onto the bread and then this one is the the spicy cream like it isya okay Duya goes on. Oh man, there we go that just handful W of meat goes on. eggplant, slicey spicy egg, PL and the arugula.

oh and the arugula olive oil. A drizzle of olive oil and there you go with The Inferno thank you. What's inside um cream made uh by the blood of pork called nuya which is spicy yeah, sighty spicy eggplants, a roasted pork and AR rugula. Perfect.

Oh yeah, that one looks amazing. Yeah! Finally time to eat. Man there are sandwich magicians. just that bread you can already tell is special.

it's so crispy feeling it and then so bubbly fluffy on the inside. Oh this one is the The Inferno the spicy one with Uya with the the pork with the eggplant with arugala rocket on the inside and olive oil. this is a spectacular sandwich. just look at the it's huge the insides wo I think I got a PCT of the pig.

oh man the bread is amazing. the olive oil, the crispiness, the bubbliness Thea it's so flavorable with the creaminess of the eggplant, the the spice of the rocket, the olive oil Awesome! That bread is something special. so that first bite on the sandwich this is skin that's how you know it's the real real pig, real pork, everything used, nothing goes to the waste pieces of Skin Within it and the texture is amazing. So good.

the combination, the fluffiness, everything is in a Harmony together. but I love that bread. oh it's so good. I love how you got the indya the creaminess of the fried eggplant.

Okay so we got another version to try. their most famous sandwich for this one it's called Brona which is uh, fennel seed, salami, pecorino cream, artichoke cream. There's eggplant in here and that's this is the foundation of they said that built their sandwich Empire this is the sandwich Cheers Cheers What a sandwich. Wow oh man What which one are you eating now? Oh bed Amazing man it's like you could just Dart around this entire Lane just double-handed sandwiches.

That bread is incredible and this one has a totally different taste actually. the ingredients: the salami this one is with u fennel seed. you really taste the flavor of that fennel seed and those creams and the flavor of the creamy eggplant is will really just adds to it contrasting the texture of the crunchy crispy bread. Watch and you have another W this one's am you taste the garlic in it as well The garlic yeah what's amazing also is it is huge and it looks huge but it goes down so easily I think because of the fluffiness of the bread like and The Addictive taste I mean you just keep biting, you just keep eating all of a sudden you finish it off W Okay we've got one more to try.

This one is the Paradiso that he specifically made for us. full of pistachios. You're definitely going to get some of that on your cheek. the nuttiness of the pistachios in that pistol, the creaminess I love the nuts I love the pistachios.

this one's really rich and creamy and again that like I think he said it was balona, just totally shaved thin melts in your mouth Every Sandwich has a completely different flavor. They must have thousands of combinations they could make. Now we're going out. Man what a sandwich shop I mean I understand a little.

what a little bit more why it's the world's most famous sandwich shop I mean we got here right as they opened. they were already busy when we got here. You can only imagine as you start to get towards lunchtime, this entire Lane filled with people ordering sandwiches, eating just enjoying this. Landmark culinary destination in Florence And then just so you know, they kind of have this entire Street this entire Alleyway Here there's one on this side.

this one is actually the original where we were. uh but then they have this one on this side. this one on this side. uh it's all the same place.

uh kind of just depending on which line just to spread out the lines. Thank you! Really appreciate it. Thank you very much Amazing! Thank you thank you so much thank you so much Man thank you man! We're off to an incred rible start but we have so much more to eat in Florence she superce Eduardo What's up man? good morning and Eduardo is our local friend here in Florence Are you said you're from? you're from Florence I'm from Florence we do things all around Italy and yes I was born here all right and so for the rest of the day we're going to be hanging out with Eduardo He's going to be showing us some of the best food to eat in. Florence We're in very good hands.

Yes thank you oh my. God What's up man? Yeah! awesome to meet you Mark I Follow you all the time man I See you on Facebook YouTube Like to see your uh videos. Keep doing what you're doing man. thank you so much! You must be having a serious detox going too.

This entire setting is beautiful I mean Florence is absolutely a stunning city with a history Renaissance Medieval streets and architecture Santa Church dant Florentine the most famous poet probably in history div Comedia is his Masterpiece and this is one of the most important Gothic churches in the world in English we say Florence but how do how do local people say it? f F f yes yes, that's the real name. What's in front of us Pat Del D in front of us is D The main Cathedral of Florence one of the most beautiful churches on Earth and I mean it's breathtaking. Breathtaking. An unbelievable sight to see.

the Cathedral of Florence So approximately on the dome which is the world's biggest self-standing Dome It's an architectonical, uh mystery. Uh, there are about 4 million Stones Wow. Digest that. 4 million self-standing Stones Wow.

Built without machines, it is unbelievable. Step into this. Square I mean this is the most iconic site in all of Florence one of the most beautiful cathedrals in all of Italy and the Dome with the golden ball and golden cross on the top. It's literally breathtaking.

It's an unbelievable sight and so unfortunately we won't be able to go inside because we're here too early. They haven't opened yet, but you can definitely check out some photos. The inside but the outside is just unbelievably spectacular. Just the grandness, the size, the detail truly just Immaculate Unbelievable sight in Florence Oh man here we are at the next spot.

I can smell it in the air we are at Tri Pini this is from probably the most beautiful Lotto shop in Florence and we're going to try Lamoto which is a typical cab basum sandwich. Going to try two versions of it. the classic one with just salt and pepper and then the most popular one with green sauce for acidity and chili oil. It's called loto because that means eel and because the tripe looks like an eel.

Yeah, that's where the name came from. Okay, okay and I mean I'm for sure it's a food that has very humble Origins but it's just using every part of the animal and then being able to just use it to the best possible way. Ohi Oh with the mushrooms, the mushrooms and the loto. Oh okay.

oh Breakfast of Champions that's a breakfast of champions. He's so friendly. Chow chow breakfast champion. Okay so begins with bread.

This is the lumo mixed together. Okay also it's two different, two different. the is just a little fat. This one is the Obama Su the four stomach.

Okay man, it's so hot and steamy. really slices it up then directly onto the bread. Salt and Pepper black pepper. oh what is that? It's so parsley, garlic, pepper, onion and this one is extra virgin oil and chili.

Olive oil and chili. extra virgin and chili. It gets the dip. Oh the dip.

oh the dip move is genius. Genus the submersion. Okay, you're welcome. Salt goes on the dip.

What a move. Beautiful And this one is classic. Okay Florentine Style Okay, two different versions. The Classic Florentine is just salt and pepper.

but then the compto which is the most popular version now includes the parsley oil with chili oil. So we're going to try two different versions and I absolutely love how he empties out some of the bread, some of that fluff of the bread to be able to load it fully, fill it with the the loto. aasum, the variety of stomachs. Let's start with the traditional version First Abdomen our Rel oh squeezing out wow oh that just the L the Obim the tribe.

it just melts in your mouth. it's so tender. that's what I think stands out to me, just it's incredibly tender. Going in for another their bite.

the classic that salt and pepper I mean when you I mean one thing I mean I I Do love sauces. But definitely one thing when you don't have the sauce and you you really taste the flavor of the actual Obamas some that stomach, the fat in there, the just the salt and pepper. Oh and that broth dip. he dips it in the juice that is boiling in it just absorbs and increases the flavor.

enhances the flavor. I Love how it's so tender, just melts in your mouth, you barely need to chew and then you've got that crispy bread is incredible. Okay but let's try the the Compto I Do love sauce. Okay here we go for the for the Compto I Can't wait.

Oh man. the parsley in there, the garlic, the olive oil, the chili. oh wow yes okay I do love tradition but I also love innovation. Oh that sauce takes it to the next level.

The Parsley the garlic, the chili oil. that's where it's at. the cetto the same just delicious. tripe.

the four stomach that is, um and then again just how it's boiled. it's so tender and how they he just slices it really finely so it just it really literally just melts in your mouth. Sometimes you get stomach that can be very chewy rubbery. in fact, this one just totally melts in your mouth.

I mean they're experts with the stomach. They know exactly what they're doing. and with sausage that just takes it to the next level. Again, that dip.

The top half of the bread is uh, forked dipped in the broth to just absorb it and yet it. Still Remains Incredibly crunchy. Wow. Cool.

So this was the original. This is how the shop was. Oh so how many can we get a photo? How many? Yes Yes. how many years Has my your family? my family 25 years, 25 years here.

Okay, but the activity? 120 years. Wow! On an unassuming Corner in the heart of Florence that's one of the greatest sandwiches ever. That's a warming sandwich too. I I Feel much better after that.

Got a little dark and rainy outside, but we're stopping in what is one of the most famous gelato shops in all of Florence and I Think has has has gelato. Is it from Northern Italy or is it they don't know exactly where it is from Florence by med family in Florence Ice and fruit flavor okay ice and this is this is something native to Florence Native we're in the birthplace of gelato. yes, worldwide famous around the world around Italy One of the most famous forms of ice cream gelato and it originates in Florence and we are at a very historical place. about to try the grand.

Crema Cafe VII Gelato cream. So Crema So egg gelato with an espresso shot inside? Oh no mix, just a little spoon of each. So that's the gelata. W Who? oh the espresso goes directly into that cup.

Oh nice gra. What's the correct method? Never mix. Take a little bit of gelato a little bit of the coffee. When it's raining outside, it's better.

We're trying this classic Italian style standing bar and you got to. You Don't want to take too many photos of this because that ice cream will melt as Eduardo mentioned, Take a little bit of the espresso with some of the gelato into your spoon but don't mix it. Oh man oh the sweet and the toasty bitterness of the coffee mixing together in your mouth and the the gelato starts to melt so that combines with the flavor of the coffee wa that's so good. Oh man, the strength of the espresso, the creaminess of the gelato.

Wow what a combination! I mean to me it's almost like a gelato espresso float and as you keep on eating it, the espresso starts to get Fier and foamier from the as it starts to mix more with the gelato. It's an amazing combination. I Love this place. Old school Heritage wonderful sorry oh man.

I mean this is one of those things that's not only delicious, but it's an experience and it's just a a part of the culture of Florence the history. The Heritage Oh cheers, Cheers and then you can start drinking it as oh sh oh the drink is so satisfying. Man that's good. So the gelato and espresso was incredible.

but from here Eduardo is leading us down an alley to a place to eat another sandwich and Florence that you can't miss. They do have a little indoor section but the coolest part about this place is the Outdoor window. so you can just be walking by on the go. Stop at the window, order a sandwich and we're going to have a sandwich we haven't tried yet.

Well we've had the fourth stomach. Now we're going to try the first stomach which is Tria and that's also a classic Florentine sandwich that you absolutely have to try when you come here. Oh nice. Oh the smell of that pepper? Yeah chili flakes? Yes nice.

Oh she's on top. Oh the Poke oh oh what a move SP it. oh baptized in the broth. That's a way to put it yeah.

I'd like it I can sell it Wow this is one okay Gra, you're welcome Eduardo this is house Wine House wine. Okay, but this is what you need with this kind of food. All right in the alley, amazing In the alley, in the darkness, nobody sees you, you get dirty and you drink house wine. That was kind of scary Eduardo Cheers Cheers Man thank you standing in an alley in Florence First ever Tria Yeah La Fantina Tria Fiorentina This is another classic again we've had well, the fourth stomach.

now the first stomach yeah in a bun here Florence Style Mr Taster Cheers Cheers So the Tre The tripe has been cooked in tomato sauce so it has that acidity, the sprinkle of cheese, the salt and pepper. M I Love it! and the bread is really nice too. Yeah, it's like srai in Iran Did you have it in chips head? I think so. Yes, yes.

that light tomato sauce but not not too acidic. just a nice balance. and it's not chewy at all. it's really no really stewed down until it's tender and soft.

Oh I Love it Cheers! love your forance Cheers! What a combination! Another extraordinary sandwich in Florence and couldn't be happier in this environment in this place in an alley. What a city Florence is man and I love I Love that uh bread. Again, the bread is nice I mean it's just is just daily average normal bread. but it's so good because it's so crispy on the outside, so fluffy on the inside.

oh yeah, almost forgot which side was dipped the first side. Yeah, it's so crispy that even he did a full dunk into the broth into the juices. Uh, he did a full submersion and it's still crispy, but that's why it's so juicy. It has absorbed the the puffy part of the bread has totally absorbed all that broth from the from the boiled um stomach.

the pepper. The cheese has just kind of melt melted into the bun into the broth. What? I love about this too is it's really warming. It's hearty delicious.

I Really love the sandwiches and Florence man the juiciness that just absorbs into the bread with the crispiness is is a a wonderfully warming sandwich. From here we're going to go eat another gelato. This is going to be more of a modern but one of the greatest gelato in Florence Uh, before we have dinner Mr Taster How how was how was that sandwich? I Need number seven? a stomach? Do we have number seven? No. Well we need it.

Yes Oh man. Number one. Number seven, Number four. We are at Lur Beter.

This is a more modern approach to gelato if you want to call it that way. Before at Vivoli we saw the tradition, we saw history and now we see how younger people approach the genre of gelato that was born again here in Florence. And what do you think? Is this your one of your favorite gelato? Probably. Yes.

Definitely Yeah we cone with the Kat please. I'm going for the Kat which is 75% chocolate, no cream. oh that is one of their Specialties and then also got the Florentine cream. that's you.

Oh man. so the the Florentine cream is on top but I Can't wait to get to that chocolate on the bottom and again gelato originates in Florence. Oh yeah, wow that is the complete flavor of milk. Yeah it's fantastic.

Try to dig down to the Katama that is the the dark chocolate. Oh there it is. Look at that color. Wow Wow! The chocolate is amazing.

75% pure chocolate, no cream? It is perfect. I mean that's the the true Taste of chocolate Amazingly Rich Amazing texture that's exceptional kind of. You can kind of mix it up so you get chocolate plus the cream all together in a bite. Okay so next up on this Florence Food tour.

we're going to one of the most legendary local restaurants in the entire city we are at Chibo. This is the most legendary restaurant in Florence Very important for the whole Italian cuisine and we will eat a typical Florentine dinner. Awesome! Thank you. Okay oh it smells good immediately.

Nice! Wow what a restaurant and step in here you can just feel the history. the Antiques I love the the white tablecloth us, the striped chairs. Beautiful restaurant and we're again here to eat some Absolutely! Classic Heritage Florentine Food Chairs Wow what a wine Dude! Oh okay Oh so we have a beautiful golden tusin wine. are you from Um California Thailand Florence Oh that's amazing Man that is perfectly fruity and sour.

Really nice look at the look at the color on that wine. it's golden, straight up gold. Really nice. Really complex.

Oh man. so all these different little side dishes and now the kapacho. Did you say it's it's beef or or beef? Okay, a beef caracho. A beef F sliced by hand.

Very very good quantity of meat. thicker than the usual kacha okay and salt, olive oil, lemon and black pepper. Wow that's shimmering. That is gorgeous.

Stuffed Chicken Neck Stuffed Chicken Neck Specialty here: Stuffed Chicken Neck What a dish! I Love the presentation. that's a big head. Okay, they literally brought about 20 different dishes to the table. I'm completely overwhelmed.

Eduardo What do we do? Well, um, let's start with what we have in the plate: Ricotta flan, Tuskan chicken liver mousse with raisins bread. Wow. then codfish. okay, whipped.

oh yeah, okay with milk and that's on a little piece of bread on the bottom and then you just go wild. I Make sure to come here at least once a month. Oh I Have to do You know how long this restaurant has been here for 40 years. 40 years.

Okay, around 40 years. Oh I'm going to start with that liver. Oh oh the liver is amazing. Okay Eduardo is going in to the kpacho.

It's melty. It's the best oyster you can have from Tus. So yes, thank you. Okay, all the flavor, the combination of the lemon and the olive oil and salt and pepper and then the meat.

just it melt in your mouth. This is by far the grandest, most luxurious anti Pasto I've ever experienced in my life. Okay I'm moving in for the tri. The texture of that.

it's so soft, it's jelly, they're not. It's not smoked pruto aged in ashes so it should have a smokiness is what they explained. Oh wow, that is extraordinary. Shaved so finely so it just liquefies on your tongue with that smokiness and that complexity of meaty porkiness.

Okay, this one is VE with tuna. Classic. finish that W it's creamy. the lemon, the Caper's in there.

It's a combination I wouldn't necessarily really think of, but like the tuna just makes this creamy sauce to go over the ve. Excellent Mr taster and I yeah are you ready? Mr Tter this is one of the prised dishes of Chibo w the head and that's a big head too look at. look at my chicken. he's a little crosy.

So this is the the legendary, the famous uh stuffed chicken neck. and what a oh yeah. You see these whole slices are just full of the chicken neck and the skin is still rotating around them. What a dish? Yeah.

dish. and there is a sauce on the inside. Maybe dip in the sauce? Yeah. I did All right.

All right, You ready? Yes. all right. Wow. Going neck, neck to neck.

Oh oh man. the texture is incredible. like really fluffy and spongy. Almost? yeah it is.

It's like a spongy chicken neck. M I Think not heavily seasoned so just oh look at this. so just kind of. um it's the flavor of the chicken with a little bit of parsley.

maybe? Um, you ready to have the head and if you look at the head we got the head here and on the bottom it's stuffed with sausage. still deep it oh yeah. so good. Yeah what's amazing to me is how like light yet condensed it is.

It's kind of like condensed chicken all stuffed within its neck. I Love it. It is really good. Really good.

Yeah. classic. It tastes absolutely classic. Brunello De Monino Tus known as a super tusin.

They call it the wine of Kings and the king of wines. the wine of Kings and the king of wines. Man what a wine. Yeah what a wine.

What a wine. And this is going to get better in the glass. Cheesecake of potato and Ric cheese with meat sauce Ru on the side olive oil and Paran and when you eating that, try to have cheese, meat and the SE cheesecake at the same time. please don't separate them.

I'm try that one. This is the famous Talini Kchup. One of the best pastas in the let's have it together. Yeah, it's a tusin pasta F it's not a specifically Tuscan pasta, cheese, parmesano and the secret ingredient that you will have to guess.

Cheers! So this is pasta. This is a pasta cake pasta. Oh, there's pasta underneath now. I Get it okay.

Pasta cake with parano, parano and truffle. Wow. And that aromatic white truffles and it has this crust around it as well. It's so aromatic.

All right. All right. The cheese is so good, it's indulgent. It's rich man, very rich.

that is extraordinary One and rotta flam a little parmesano. and Ru this is lasagna before lasagna and with potato? Yes, so originally with potato. Okay, it's not, but who cares. Free know.

So she said to try a little bit of everything. Oh, it's so fluffy. Try a little bit of everything. a little bit of everything on one bite.

Coach into the parm. Okay, wow, it's like Silk m How is that potato? perf? It's a lasagna I told you it's the richest creamiest potato I've ever experienced in my life K Cheese and butter. But there is one secret ingredient that we will guess. okay and we got to figure that out.

Amazing! I Love the color of that swe cheese and butter came from. That is unbelievable. Cheese butter, pepper yeah and what's inside you'll never get. look at the color, you're the color.

termeric carrot cream, Carrot cream boiled carrots cream M yeah never would have guessed. Carrot Fon I'll cheese and butter is unbelievable. This pasta is unbelievable. Get out of here I Love this! All three dishes are exceptional.

It's rabbit cooked with chocolate and the syrup of the mustard. Crona Fruits preserved in a liquid mustard w Wow What a dish. So much. The rabbit is on the bone so it's necessary you use your fingers.

Is it? Oh excellent. Making sure to scoop up as much of that chocolate as possible. Almost has a a chocolate and a coffee sweet kind of flavor to it. Oh, that's really succulent.

like a sweet glaze. The flavor of chocolate Excellent. I Think what's quite amazing here is that every single dish has been totally unique from any other. Italian Dish that I've ever tried before.

Totally like blowing away any kind of stereotypes of Italian food here. and Royal sticky like straight up chocolate sauce. Okay, next one is the loto and what type of vegetable is in it? it's chimira. Chima Chima it's a it's a sort of broccoli, a sort of Swiss chard.

it's something in the middle. It's very interesting. okay. Lotto so kaab basum nice and potatoes and fenel which is the fourth stomach right fourth stomach stomach potatoes.

fennel. This looks delicious. All right. the flavor of that vegetable.

it does taste like Swiss chard. just perfectly green and flavorful and perfect chocolate sauce. PS Perfectly almost tastes like mustard greens and pairs perfectly with the tenderness of the the fourth stomach. Imag.

Cheers that's tasty! I'll fight you. that is one of the most beautiful things I've ever seen. I'll fight you a whole head of lettuce. Next up for the roast beef.

This is the most amazing plate of roast beef I've ever seen in my life. I Love the pool of juice on the bottom. oh it sliced so thin so let's Let It absorb that beef. Juices that tastes like butter.

tastes like butter on the inside that is so rich. Oh man that is incredible there. The pure Taste of the beef tastes like straight butter beef beef and I just love how it's just served. Cool, fresh, intensely beefy that's outstanding.

and now we're going to move directly into I Love the presentation at this restaurant. Look at this like a whole head of lettuce on a plate we're in the heart of Florence and this is lettuce that comes 1 km from 1 km away. This is is real. Can I help you I think it's our first.

it's our first vegetable together. Oh man, this roast beef. Something truly life-changing Normally you get roast beef and 50/50 it's like totally dried out and not that good. This is life-changing roast beef drenched in butter, soaked in butter, transparent, perfectly cooked so it's pink on the inside.

Oh wow. I'm going to call that the best roast beef I've ever had in my life. It's a new perspective on roast beef and these beans. I am loving these beans.

That's the best roast beef I've ever had in my life. This one is made uh in so that means is there is egg inside egg YK Oh okay okay and uh we have the interior of the chicken, the liver. we got the the Comba okay, the Comba Thea the crust and then we got the testicles. okay yes yes the yellow one and the her yes and which one is called yes the yellow one oh that's big Yes in Italy we got big one chicken chicken.

I'm sorry and uh you should eat any way. All right. Okay, so much. All right.

So we've already eaten 35 dishes, but this might be the most important of them all. The Chib: This is what the the entire restaurant is named after this dish. All the organs. The testicles.

The rooster comb. Everything from the rooster in a lemon egg yolk sauce, sprinkle of parsley that it's aromatic. it's it looks incredible. Mark: This is our first time eating testicles together.

Well roosters. oh it just kind of Pops it kind of feels like a a little balloon when you poke your fork into it. Here we go get a little sauce. Yeah I want to Sauce mine sauce your bowls.

Wow what a texture that is so good that is that is elegant. Yeah, almost is the texture of a what is the texture like melting cheese in your mouth. kind of like. It also reminded me of like a a big uh Bean like a a giant Lima Bean or something lima bean.

Exactly. Yeah, here we go. Come on. Wow.

that's ridiculous. That sauce is incredible. Oh man. oh and that bite I did taste the acid of the lemon juice in there and the texture again is just so gratifying.

It's super attractive. It's not like you look at a rooster comb. you think that's going to be gross like either chewy or soggy or Tender it almost has the flavor of bacon to be honest with you. Flavor and texture of bacon.

Okay liver. oh that is so soft. look at the inside. oh cooked perfectly.

Is it pink? it is? Oh God I mean it's so creamy. That's world class that is incredible. So rich, so such a just absolutely a beautiful way to prepare all the organs and all the odd bits of a rooster not letting anything go to waste. So we've got some beautiful desserts! I'm going to start with the panacotta with caramel.

Oh wow the panacotta is so thick. One of the thickest panac cotas. I've had some. Some panas can be more light and fluffy.

this one is is just full richness, full cream butter. Next up the fruit and nut. um tart. Did she say yeah? Honey and dried fruits.

honey, dried fruits and but ice cream. the fruit nut the honey. it's incredible Famous! Their desserts are really topnotch. Very nice meeting you.

Thank you very much thank you for yes Incredible man! Florence What an incredible City Immense history, delicious food and what a well-rounded tour that we've had today. I Want to say huge thank you to my friend? Eduardo to Mr tter to Jeffrey for everyone who helped who hung out, who, uh just. we had an incredible time eating our way through. Florence And I'll have all the information in the description box below that you can check out.

Remember to give this video a thumbs up if you enjoyed it. Leave a comment below I'd love to hear from you and if you're not already subscribed, make sure you subscribe now because you're not going to want to miss more. Italian Food coming your way. Stay tuned.

Good night from Florence.