Welcome to Naples Today we're going on an Italian street food tour and we're also going to eat at some of the institution local restaurants. It's the best spaghetti I've ever had. You can't come to Naples without eating pizza. Neapolitan pizza the original this is Naples on a plate w we have Maradona represent everywhere lemon juice, op legs.

Let's find out what makes Naples one of the best food cities in Italy Hey everyone hope you're having an amazing day! It's Mark Wans great to be in Naples and this is one of the most historical cities in Italy I Love the narrow cobblestone streets, it's loud, it can be a little grungy, but it's always thrilling and we're going to meet up today with Kara She's from Culinary Back streets and they specialize in really off the beaten path. Local Food Tours Hello hello Ni, nice to meet you. nice to meet you first of all. yeah, where are we? Where are we going first? hello hello.

First of all we go to the Caprito Bakery which is an iconic uh Bakery for R Baba or Baba room. the best in town ni Okay, great rulers settling in Naples to rule the city. So imagine Kings princes. Everyone passed through these gates for Kapana because it led to Capa Have you ever heard about Spartacus the Gladiator yes he was in CA Ah okay so so we're going to pass through the gate and that's a Marble Arch It's an amazing City and just the history, the architecture, how things are just modern.

Daily life is just surrounded by ancient architecture and history, Oh okay, and that's Nao Football team? Yes! So here we go. We're starting at one of the most legendary bakeries in the city. What exactly is a babaa is a something very delicious. It's a a kind of Brios invented by a Polish GMA oh better say was a zar in Exile was San Linski and um he was in Exile in France.

At that time French France was ruled by Maria Antonetta, the one who was Beed the queen and Louis 16 and as the queen of France and the queen of Naples were two sisters. Everything invented in Naples and having a certain success was imitated also here. in and the Bab arrived here and it's a kind of Brios which must raise three times. It's very difficult to be made at home.

After baking, they soak it in the room, which is not only rum I say homeopathic quantity of rum together with water and sugar, they soak it, they squeeze it and the Ba is ready back to the depths of the kitchen to see more of the Baba process. Oh and he's the fourth generation of his family. Wow. Okay okay so Baba is something with so much cultural significance in uh in Naples and it's a cake but it's really bubbly and Airy and you smell the aroma of the rum and there's different shapes and sizes and even like different sculptures of Baba and it has so much cultural meaning and significance.

and it's really a huge part of the culture. though it's only fitting that that's what we're starting with. the B Baba 500 Baba per day. Oh and here it is in the in the oven baking many different sizes, shapes.

all of these are Baba See So this is more rum or syrup? No no, this is the rum. This is the rum with syrup with the syrup and sugar. Okay, okay, they have some seeding here on the outside. Oh yes this is.

It's such a cool place. It's a Heritage and old school Bakery Very locally popular and again they're famous for the Baba. All different shapes and sizes with such a cool history. We got the classic just a personal sized which kind of looks like a giant mushroom and you can smell that Aroma As soon as you order it, it's already been soaked in the sugar syrup water and then rung out.

but then once you order he just showers. It gives it another drenching in that sugar syrup water with rum and the aroma smells so good. all right, Bonao. So you just kind of dig in wherever or do you.

Maybe the proof is that it must cry, cry. So who? It's really fluffy and spongy. All that syrup. look at that texture in there by Mhm.

All the flavor of the rum. Mhm that is so good. It's so fluffy and spongy. It's so fluffy and spongy.

But It's also so delicate. you don't perceive the uh, the big quantity of rum. It's like you can really taste the flavor of the rum, but it's not that strong of R But the the flavor is there. The sweetness is there.

It's so juicy and wet. Exact. That's what makes it so good. So juicy and wet.

Really nice. Not a huge cake lover, but this is really good because it's like a a beverage at the same time as you have a cake and it goes down really well because it's so so fluffy and that Baba's perfect with coffee. You need coffee. Yes, I mean Napoi is known for coffee as well.

Yeah, we're moving on to the market. and Club Napoli Football. They take football very seriously here in Naples uh and you'll just see all over the city. The fans, the streamers, the emblems, the symbol of the donkey which represents the football club in Napoli Pas Oh okay, great and he represents the third generation of his family running this business.

Uh, this is the Bank of the water. Ah okay. all the oranges, the citus, all the lemons and he's going to prepare for you a very iconic Neapolitan drink. Lon If we want to translate it, it means Lon Juice Open legs So it's a lemon.

Oh, it's freshly squeezed. Yes wo the machine is 70 years the water comes from T Oh so it's natural mineral water. If you smile it, it's like uh, this is a healthy water with many many different properties. good for health, for stomach, for head, and also when you drink too much good for Ang over.

Oh yeah that has a sulfuric Aroma to it. This is the water. This is many medicinal benefits, health benefits, and then Gra and then now we're about to see what he adds next. but it's a a spoon of sodium bicarbonate I believe H Okay there it's going in open.

Oh wow oh that's incredible. Oh the lemon. It's not sweet at all. it's just straight lemon.

It's uh, that mineral water. Oh and the gases that just all those bubbles. oh that's so good. That's so refreshing I Love it.

a little bit salty man. the nutrients, the the vitamins, the electrolyte. you can just feel the electrolytes in that that's so satisfying I Absolutely love that. And you literally have to spread your legs so that you just don't soak yourself because it just it just bubbles non-stop overflows over the edge of the cup.

That's oh that's delicious I could drink that every day. So this Market is 500 years who it is. The market known in Naples with the name of Borgo D S. Anonio as the protector of this neighborhood is S Antonio B Okay, such a cool Market Just a sprw of vegetables, fresh produce you can buy clothes and shoes.

Looks like basically everything you need for your daily life. You could buy at this. Market Sprawling on the streets of Naples just surrounded by the ancient architecture by the old walls this is I mean Multicultural just representing Naples What a market! And it's just a it's just a hugely sprawling yes, brawling. Market You never would have known from the entrance of the street that it's such a busy, vibrant.

Market Hello and this is the football team? Yeah and you'll see Maradona is celebrated in Napoli because he formerly played here in Napoli. Oh wow. The protector of soccer place. He's a saint of the city.

I Don't think you can overestimate the intensity and just like the the love of football in Naples and I know many other teams they they don't like coming to Naples cuz the fans are just so hardcore. so intense. I Mean one of the greatest things that you'll love about Naples are these iconic narrow alleys. Have you seen all the signs in the local market? He's the only one who paints this.

this is the rain, the kingdom of Pasala who is the I told you the last sign maker of the city. Wow! and the only one family of sign makers down the alley and within the shop house he we were meeting with. He's the last traditional hand sign painter in Naples. It's really an honor and he does everything by hand painting, especially for restaurants, especially signs.

Menus used to be common but now is A is a lost art so he is W Incredible! Wow Oh man. such a cool place! We got a gift for my son and it's his own font that he invented his own style. That was so cool. Okay, this entire square is just dedicated to.

Diego Maradona Diego Maradona Shrine We've got this whole Square here just decorated in the the blue colors of Napoli football field Italian Flag Wow what a square Man: So cool! Yes Oh man. Maradona represented everywhere. Next up, we're stopping into an old restaurant called AO Mana Ready to eat. It's a local old style.

Neapolitan Restaurant Oh what a restaurant Man this this restaurant. You just see the Antiques You see the pictures on the wall representing the history of Naples This is a classic, an institution restaurant and we stopped here. I mean their entire menu is full of just classic essential Naples Neapolitan dishes and we're going to get into the kitchen to see what they're cooking for us. Oh, we're coming in the kitchen now.

Lou Antonio Chef Okay Chef Antonio Antonio Okay oh the fresh seafood boiling octopus. Wow! all the aroma of that tomato sauce what are you making first and P okay. oil and butter garlic Seafood goes in. This one is the classic clams.

This one is a mix of seafood. spaghetti spaghetti. That's the spaghetti. Oh oh that octopus broth goes in octopus.

All that fresh seafood is simmered with that octopus broth with the garlic with the butter and oil and then he's just waiting. He's very gentle actually doesn't want to. Stir It Up too much just waiting till those clams and the seafood like pops open naturally from the heat from the boiling. Yes, it smells incredible.

That octopus bra incredible. That's the flavor. Oh more octopus broth feeding it with that broth. Okay wow.

all the seafood broth goes into the spaghetti one minute. Okay, 1 minutes and all the broth and parsley goes in. Wow! Oh Twirls Directly onto the plate. Oh oh man, those spaghetti making skills that's in that is unbelievable.

So he he waits for the seafood to cook perfectly, then he takes it out. Then he takes the the spaghetti out. He puts them into the pan, drains the juice, the tomato juice, the garlic, the infused flavor of that Seafood into the broth and pours them into the noodles. Cooks The noodles the the spaghetti until they're through and then he combines them on the plate.

Oh man, this is this is spaghetti. Paradise Antonio Amazing amazing, Thank you Thank you! So nice, so friendly! Oh I Can't wait to try Ciao! Let's start here. Spaghetti with uh bongol. uh these are shells actually okay and they must be eaten uh very quickly because otherwise they start being fresh.

Um they start being sticky. Spaghetti is you know it's an Institute is O spaghetti. Oh man the Tomato Sal I'm going to try to twirl some some of that spaghetti and get oh there got one of those clams. Yeah all right oh wow Bishi man the flavor of the clams, the flavor of the octopus broth, the the tomato sauce in there all coming together coating every spaghetti.

It's so good. The spaghetto is crunchy. yes it's not sof like Americans toook alente perfectly. it's notal American I'm joing of course but normally outside from Italy but this is the way I like to eat.

This is how I like to eat pasta how I like to eat spaghetti chewy you really feel the texture of it. It doesn't get mushy on you, it perfectly absorbs all that sauce and all that flavor that is stunning. and then you can just nipp on the little the little clams that like they're tasty. but I think it's the essence of the flavor of all those clams that just embeds within the spaghetti that makes it so good.

This is a mix of seafood with the C, bonga, octopus and canoli. This is a typical type of shells you find here in Naples and it's a I think in English a razor can you see the small sh are not bong? they are called lupini. oh oh octopus there's razor clams in here yeah and then the Tomatoes the olives in here. and one of the things that he did which I loved so much is that he when he finished it then he sprinkled on he drizzled on chili oil.

Oh this is another just just beautiful spaghetti. Okay try that spaghetti first before trying that octopus. so that's this. This is a good moment.

Oh wow the Tomato the chili oil The Parsley again the octopus broth, that mix of seafood the just completely released into the the spaghetti. Okay and now we got to try that octopus. Let me just bite it. Octopus is so tender, so meaty.

that's one of the greatest ples of spaghetti I've ever had in my life. Razor clam oh it's so sweet. Oh they have some more chili pepper on the table. Oh I Love this place.

Little chili oh there we go. Oh I mean all of this I mean they're all spectacular. We still have one more to try one more pasta to try but that spaghetti with the mix of seafood I think is the the winner for me with that chili oil m m wow you get an olive it and that gives you that extra Savory like pickled Briny taste in your mouth to go with that that seafood and all those flavors. Oh this is really really something spectacular.

Okay let's try the next pasta. This is called Lailana. It means the Sicilian pasta. Oh okay ah because it was.

It is a oh thank you. It's a traditional pasta made with fresh tomato sauce and egg plants. This is the traditional one so this is a Sicilian Naples yes fresh tomato sauce but with the meat tomato sauce. Oh and there's muscles.

There's muscles in here too. No they come from eggplant. It's all eggplant. Okay well now it's starting to become lunchtime and lots of people have arrived.

So this is a Sicilian pasta but made na Naples style really tomato and this is something that I I was in the kitchen. we were making the the spaghetti and they had some big pans of this and they were just dishing it out. A lot of people were getting this for takeaway and I said we have to try this. Really vibrant with the tomato sauce and eggplant and I love eggplant.

I'll never miss an opportunity to eat eggplant. oh it's so tomatoey, just a Sprinkle of Parmesan cheese on top and the eggplant just melts into the pot. again. it's the best spaghetti I've ever had.

Oh this iscal fish. okay wow wow okay okay okay wow than thank you. Second course: a platter of fresh fried seafood Naples style there's anchovies, there's mullet, the red mullet fish, there's shrimp, there's uh squid in there and just simple fried fresh sprinkled with salt, served with wedges of lemon. This is the typical FR parans which defin Fri stuff mainly Seafood uh but local I love how they serve it on a whole metal tray should we squeeze lemon first, what would be the oh I think I I think I know the oh? do you like it Okay okay wait do we have a fork I think I learned the the Italian way to to sprinkle lemon.

Let me see if I can do it you Fork the lemon and then that gives you a perfect oh perfect to squeeze on okay and traditionally eat it by hand. I'm going to start with I think this is the mullet. Oh salty. The flavor of the lemon juice.

Crispy, fresh, oh hot. and you can just eat the entire thing face and all. Oh that's good. and this one is the anchovy.

Yeah oh oh anchovy. What a what a gem. Bite size gem, just collapse I mean totally dissolves in your mouth. You don't even feel the bone structure.

the shrimp I Love how you can just eat everything. shell fish, face, everything and the bone structures fried until perfect. Soft and tender fresh. Have some more things down here.

Oh we have another fish here. This is a different fish or a bigger, a bigger anchovy. It's a baby. Cod Oh a baby Cod yeah C Before you taste this is the best, This one is the best.

Okay, you said this is the best. The baby or it's a young young Cod Oh oh wow that is is the best. The texture, it just totally melts in your mouth. It's so silky there's one.

you cannot eat the whole thing. No, there's one. you pull. Pull off that fillet.

Oh man. but look how look how buttery it is on the inside. Oh wow, that's hot. Oh it's so hot.

Wow. Sprinkle on some lime lemon juice. Oh hot man. that just again that melts in your mouth.

That fish is so tender, so silky smooth, so buttery. Love it with that squeeze of lemon juice. That's all you need when you have fresh seafood like this. Oh yeah, but I think he was right when he said these mini clods are the the best of the whole plate.

I'm definitely not going to not going to argue with that. Here we go head first. Yeah, this is amazing. So so good.

I think it's the prize of the sea here asz everybody says it's the M stays so hot. yeah because if you go, keep digging down into that mountain of seafood. Okay, one more. Seafood I Forgot to try the squid.

The fried squid. make sure you give everything a squeeze of lemon. I like to give it a squeeze of lemon right before putting it in my mouth cuz that gives it just that b burst of citrus. Oh fresh and tender, not rubbery goes down so easily I mean I think they were they were boiling octopus.

they were boiling the squid they know how to handle Seafood Spaghetti This place is just comfort food of Naples done well. Family Recipes Old school tradition, sticking to tradition and authenticity. An absolutely amazing meal and now we're sitting in. well they wanted to show us a local dessert.

What is it? It's a local DT called the PTI till few years ago before Global times this uh cake was especially eaten during Easter Let's try go you have. let's try this dessert. okay with Rota and orange candied fruits. m M Yeah Amazing! the the use the tradition ones that you prepare the wheat with the milk the night before.

okay you cook it and then you work. you process the ricotta with all the ingredients so it's very long process. It's like a home dessert. You really taste the ricotta in the center, creamy, the Wheat really moist and then the flavor of those uh dried fruits, the orange in there and then we've also got some called a melon cello and it's like a digestive at the end of your meal made from a melon like a cantaloupe melon.

Oh that's good. Oh that's really really good. Oh it's very good. Yeah oh that's just going to Aid in the digestion of the spaghetti and just oh work in your work in your stomach.

that's going to warm you up too. Oh this is really good. That is a A Perfect Ending to an outstanding meal. One last beverage Espresso Napolitano Oh that's what I need.

You won't sleep, that'll keep you awake, keep you energized. Yeah, this is exact exactly the fuel you need to go around to have an adventure to experience. Naples Oh he just the refill on the melan cello. That's the fuel you need too.

Oh Gra Cheers Cheers Che Cheers! But here we are in Italy and we must say Chin Chin Sal Sal Chinin Salute Wonderful to this amazing family! Oh that was an incredible meal! Thank you Gra! Thank you Bra thank you thank you thank you very much thank you very much And as we're leaving it's so busy, packed and that has to be one of the friendliest restaurants in all of Naples. They're so friendly, so welcoming we almost couldn't leave. They just kept bringing more of the melanello and more things to eat. Oh what a family! What a family! Just a That was an incredible and again probably the best spaghet I've ever had in my entire life.

Okay, we're moving on. Next up on this food tour of Naples We're going to eat what is easily one of the world's most important famous beloved foods and it originates right here in Naples. Here we are: Wow! you can't come to Naples without eating pizza. Neapolitan pizza the the original we are at Lombardi which dates back to 1892.

This is an old school Pizzeria and I mean as the pizza Story Goes Uh, pizza was I mean they've been making baking flatbreads in this region of Italy for so long for for centuries and they would sell it from the back of a bicycle and often even carry it on top of their heads. But then within Naples uh, they finally opened the first pizzeria indoor. Pizzeria So the pizzeria date back into Naples are originally from Napl and the Margarita Pizza Buffalo mozarella and San Marano San Marano the San Marzano Tomatoes Go on Parano Parano extra Oh Basil! Oh this one is with salami. He is so fast at making pizzas.

The dough is really gently kneaded and then on goes your variety of toppings. and I love that stretch. Move onto the paddle directly into the oven. It takes no longer than about a minute and a half 90 seconds for the pizza to cook and he just like monitors it so closely till the dough bubbles up.

that crust bubbles up perfectly. Uh, chars on the edges and on the bottom and then he just does that that twirling rotation move just to make sure it's all even. and that also ensures that the crust Dr out evenly on the bottom. Roman Pizza doesn't exist.

That is for catcha not because there is so no. Roman Pizza Neapolitan pizza, Neapolitan pizza Napl pizza. The pizza was born in Naples Naples Here the pizza here. the concept of Pizzeria So a place where you could gather with your friends SE and have a pizza is ancestor.

So the first generation is the first one not only of his family but in general who brought the pizza in us. Oh really really? In 1933 LOM New York Oh and that's why it's called Lombardi and then in New York Jano Lombardi Ah and in New York there's very famous Legendary Pizza Lombardis originates from. it's from your family. Wow.

same family, so same family. Basically a lot of the pizza in the United States I mean it comes from Neapolitan Naples has its Origins here and Roots right here. Oh, that's incredible. The amount of influence that this restaurant that the pizza has had is almost unparalleled.

Mark Do you know Frii? oh yes, this the type of like a broccoli from Naples Frii. Oh, it's really good. I Love it. You hold the pizza for you.

Ro Okay, not typical size. big big pizza. Okay, oh, you're making a big pizza now. Are you ready? I'm ready.

Okay, move that twirl. Wow with F, do A and we move. Sal Okay, we're getting the the double size. the super sized pizza.

Oh it has a special paddle wow that goes into the oven. It's going to bake for about a minute, possibly 90 seconds as it's a larger size. Oh that's going to be amazing. All fresh ingredients, all natural ingredients.

The San Marzano tomato sauce. Oh man what a place! I Love the energy, the action. Oh it's Huge! Here we go. What a pizza! Oh man.

Amazing Are you ready? M Okay ready. Alberto The name to be given to this pizza is Margarita Just like the name of the Queen of the Queen, it takes up the whole plate. Yes! Okay here we go. So the margarita and oh man, the Buffalo mozzarella.

The aroma of the basil, the fresh olive oil. the San Marzano tomatoes. Look at that puffy. the crust is Puffy and charred and yet just Saucy and juicy on the inside.

Oh that's a massive plate-sized piece of pizza. Wow! I Got to take this to the mouth fast. Oh wow oh man. oh that is so good.

it's almost like soupy in the center. It's so juicy from those Tomatoes The juicy saltiness of the mozzarella, the aroma of the basil. Wow. Slightly chewy the dough.

the crush is slightly chewy. perfect Char on the bottom Smoky from the fire. oh that's Perfection and in the center it's the dough. The the crust is really nice and thin and then as you go higher and higher to the crust gets more and more puffy, more bubbly, slightly has a nice little chewi I Really love that fire smoke.

um yeah, that perfect Char that gives it so much flavor that's a spectacular Pizza The original Neopolitan Margarita I Just love those big slices of Buffalo mozzarella. they're just it doesn't really fully melt. so you just got these big lumps of mozzarella that tastes so good I don't know it's a true Harmony uh Perfection of ingredient combination Al together baked un flatbread Oh okay, okay graan. okay now I Want to taste the difference because we got half of the Buffalo mozzarella which is the from the Buffalo and then half with the cow mozzarella.

So there's two. That's a big distinction and they even slice it differently. It acts differently. Let's try this.

Whoa. Oh yeah. sometimes you can almost do the I think it's called the envelope fold where you fold it in because it's so juicy. Fold it in and then you you fold again.

M Oh man. Okay, both cheeses are delicious. The mozzarella is more of that fresh milky Buffalo Taste. um and it I think it melts less than the cow mozzarella.

The cow mozzarella I think it melts a little more. I mean they're both good. You just got to try half and half. Oh yeah.

happiness in Naples Thank you very much. Amazing! So on their sign it says Vera Pizza The true Pizza Neapolitana the true Naples Pizza Lombardi and again, that's such a cool story. Their family is responsible for bringing Naples Pizza to New York where it's also one of the most famous pizzas. but this is like the legend of the Legend of pizza.

you absolutely at the birthplace of pizza and they're just so proud of pizza of the food from Naples So next up I'm meeting up with some friends and we are going to go eat a different type of pizza. Super balloons up! Wow we got them. They're Huge! Those are massive dude. So Fernando what do we have? Hey this is pizza Frita from Naples It was uh, invented before the real pizza because everybody had oil and a pan.

not everybody had uh, an oven. So this is the first, uh, pretty much pizza. Frita with choli which is yeah, deep fried pizza. choli which is like a pork belly but Napolitan style rot, mozzarella, tomato sauce.

So there's a way to eat this. If you're going to bite into it, you're going to burn your tongue, your face. So what you got to do is you got to open it here. Open it up.

let the the steam out. You see that? Wow. And then you got to bite into it. But I'm scared.

Fried pizza. look at the size of it. Oh it's heavy. I Think we're going to try the breaking style.

Let's split it down the center. Oh it's starting to ooze. Uh oh, we've got a oozer. I Think this might take the table? Oh wow.

30 burn. Oh yeah. Wow First fried pizza. Oh Smokey pillowy the cheese.

The pork cheek. It's like this huge balloon of fried dough stuff with tomatoes and ham and cheese that is warming this tomato sauce kind of got bunched up on one section. Wow, this is oily and Hearty Naples I mean it can be a little rough around the edges, it's busy, it's frantic. uh, but it's always thrilling and the food is incredible.

Now we know why it's one of the greatest. Italian food cities in the world. and I want to say a huge thank you to Kiara From Culinary Back Streets? Uh, they provide really off the beaten path. Well, they'll give you a local food experience in Naples and through other cities uh, around the world.

I'll have their information in the description box below. But a huge thank you to Culinary Back Streets I mean this would not have been possible without them. We were able to navigate through the lanes through places that were, yeah, way off the Beaton path. So thank you again and also a huge thank you to you for watching this video.

Please remember to give it a thumbs up. Leave a comment below I'd love to hear from you and remember to subscribe cuz you don't want to miss any more of the Italian food that's coming your way. Thanks again for watching goodbye from Napoli Italy.