Cuba Reinvents Pizza!!! Havana's Eateries Adapt, Overcome or Die!

He has a couple of small clay pots and he's putting in some kind of very pink sauce. This is actually the first Michelin rated restaurant I have ever been to and it is right here in Cuba, our best food trip in Cuba has brought us so far. Vinnie Ellis on the west coast to borrowing koa on the east coast trying some of the most unique traditional foods that Cuba has to offer all these doctors for serving them today our grand finale takes place in the country's capital, levan, we I will be able to taste the Cuba of the future wear my sunglasses here we are we are on the coast of Havana to my left buildings to my right I am in the back of a convertible for decades a history of economic restrictions and a US embargo that prohibits trade With Cuba it meant difficult times here for any potential business owner in Cuba, it is very important to pay attention to the limits that those limits can change and the type of food you are making public as a witness.

A country plagued by hardship and struggle has developed a culture of innovation

adapt

ation and entrepreneurship villainous vehicles they Sochi will kill you from a Michelin rated chef site have you ever been interviewed in your own home to a giant

pizza

oven that is completely homemade normally people shop in these and other countries but they made these you drew a blueprint this is the story of how the Cuban people overcame the odds to bring delicious food to the masses look at your arm so close to mine it's like coming to a car show for why there are so many old cars here comes from the forties and fifties many car companies came and tested a car here and this was a year ago when Barger started we had stock like in a Volvo with those old cars about five times a day .

I see someone leaning over the hood of their car, yes, torn. on something, trying to make it work again, how come people can still fix these things, another thing, if you live in Cuba, you have some technology, you need to know how to carry anything, a computer, a car, our first location here all days from 9 a.m. m. to 6 p.m. m. The cafe offers locals and tourists a fusion of Cuban and international food. Behind every satisfied customer is the man who spent six years in London mastering his craft, not just cooking, while learning to run a restaurant while also being called Nelson Nelson.

A great pleasure to meet you, nice and us: you lived outside of Cuba for some time why you decided to return to what was probably my life. I need to return to Cuba to see us and my dad at that time Cuba developed in private. business, ah yes, we came here and decided to open. The Cuba of today is very different than the Cuba of a couple of decades ago, when the government owned and operated restaurants were in the north, there was a lot of catering in the beginning, so the possibilities for owners to own their own businesses took long time of course in the government owned restaurant with no owner, no vision, there was also no incentive for workers to perform at a high level these days as the government relaxes more regulations and more and more private business owners They are taking a step forward and when you are putting your heart and soul into your own company, the quality seems good.

Are tortillas called tortillas? Yes, really, where does that pain come from? I have seen many things in our homeland, never bananas in Cuba. They say that there is a great relationship between bananas and children. Mom used to put bananas in the tortilla to give it a little sweet flavor and sometimes they even sprinkle sugar on top of it, like this. Did you experience that too? Yes, sorry, I need to check if this is true. It's strange, but I don't hate it. It is something very unique. You are an entrepreneur. You had an idea and it worked.

I'm sure you've gained momentum over time, but right now, what are the challenges for entrepreneurs in Cuba? Sometimes we walk for an hour or two or walk around to buy a bottle of milk, owning a restaurant anywhere in the world is an unenviable challenge in Cuba, even more so, so she had an idea of ​​the whole day to what prepared everything. the menu and when she is running out of resources, she starts deleting every item she doesn't have, it will ruin everything. Restaurants in general may have hundreds of items that they need to start regularly with distributors.

Cooking oil, dish soap. meat napkins receipt paper in

cuba

Failures in this supply chain remain common, so even something we take for granted, like butter, can be easily found today and will be nowhere to be found tomorrow. Meet Lizzy, born and raised in Cuba, but she lived in Italy for 14 years. She returned to Cuba and opened this restaurant two and a half years ago, bringing her Italian experience and fusing it with Cuban flavors and ingredients. What are the most difficult ingredients to find cassutto rapido? First of all, she has a mother spirit, so she brought that. spirit to the restaurant where she needs to think about the future because your children, if they don't have anything to eat, you can say: Sorry, no, you need to feed them well like me, mom, that's why she chooses to keep it simple. not only for people's palates, but also for them to find ingredients.

In the case of finding ingredients, especially like cheese, because you have more skills, it can be difficult to find them, they are all gone, but you found a local supplier who made them so you don't trust the government to create, they pass on the connections they make each other, that's what keeps businesses like this alive. Lizzie is serving one of her favorite creations, pico lacornera, it's basically a Cuban calzone with cheese, ropavieja, a mix. of beef and pork then fried ripe banana in the middle of your homemade

pizza

dough, fold it in half, cover it and put it in your home oven.

Where do you get a pizza oven like this? Reema said this is tailor-made. by local friends in the USA, if you need a commercial pizza oven, just go online, find a distributor and order one in Cuba, hire a welder, an engineer and a plumber to work together and do it from zero, they imagine what I need and then, with the materials they have here, they shape their own Cuban product made in Cuba, it looks like a giant calzone, but I know it is filled with delicious Cuban ingredients, in reality this is what we had in Miami, the Rope Babe wheel was on my grandmother's thigh.

I'm going to dig into it, oh look at this, we've got some dough, some cheese, some of this delicious pork. People always complain on my show that I take small bites, so I'll try to take a big bite, let's go for it. Do you feel that rumba? I don't know what that is, yes it's very delicious, it's doughy with cheese and then I feel like the banana has some sweetness too, yes it's a combination between salty and a little sweet, oh and that mozzarella is very good. It's still very difficult when you were a kid growing up in Cuba.

Could you get mozzarella cheese anywhere? I didn't know what cheese. My next stop. A hidden gem outside. A photo that doesn't look that remarkable, but inside you can't ignore it. aroma of baked bread or the food lab made by some kind of mad culinary scientist. I've been all over the world with my show, many different countries, tons of different restaurants, this is actually the first Michelin rated restaurant I've ever been to. and it's here in Cuba, meet the Alberta head chef and owner of savory pizza. Thank you very much for inviting us today. He was born and raised in Cuba but lived in Italy for 16 years becoming a teacher in his vocation.

He now he is back sharing the passion of him. food creation and innovation in Havana in 2007 he was the first Cuban chef to receive a Michelin star When did he first become interested in food? His grandmother is inspiring him to eat, but his mother wants him to be an engineer who has more prestige, so Kimber became a food because he had to do something to satisfy his parents. I do not know yet. Practical fantasy is about commitment, in the end it was actually more beneficial because I could understand food on a more technological level so you can do science and art and you can do something that can go straight to the emotion my heart is not here it is here yes, in advance your heart is exactly today's menu okay, there is no menu, the chef will take us on a journey of flavors of several dishes after sizing us up and playing with our palates to start his pride and joy famiglia The family from Freddie - bread friend he is French an 87 year old family recipe of three types of whole wheat bread served with homemade jam this is delicious super sweet as well as aromatic you have to try it in my mouth I say, stay in my nose, we have some beef pork and pink things, it's something made with beef, it's nice to have a window here, we can really see the magic happen, the power of the beets that have completely transformed the color of this mani boy hmm, it's more the rhythms in Yes they are very earthy and a little sweet.

What is interesting to me is as if it had the tradition of the history of Cuban flavor, which is putting this little thing for the third course. chopped lobster tail placed on top of a glass of pumpkin puree, finally drizzled with an infused oil that the chef won't identify until I try to guess, voila, I know, I'm going to smell good. Oh, the truffle is like this man has a really good nose, delicious, super delicious truffle. He could go to a bar and have a shot of vodka and a shot of whatever now, since he knows my palate, make a plate of pasta and white sauce that he calls forest aroma.

I love this style. where he reads you what seasonings you like and then gives you more and then cod with a coconut corn tamale, first he fries the okra, a grated Conn and his homemade secret sauce, then he adds layers of flavor using a vacuum smoking machine and served on plates. drizzles that serve, have you ever seen a tamale like that? No, he elevated the tradition of eating okra by mixing it with the car and then I never also tried the tamale with taco. Oh, it really seems like an obvious addition, so a good spicy one is usually very light fish, but you have made it very tasty, very good food, yes, running a restaurant let alone a Michelin rated restaurant is a huge task in Cuba , moon.

Alberto, here is a true success story, sir. The same thing happened to me when I met him. I feel like I know. You'd better just try your menu. You're like a food alchemist and an artist all in one. Thank you very much, this is the Cuban art factory, a group of art galleries, clubs, exhibitions and restaurants, all tangled inside what used to be an oil. factory this is the definitive community project that fights against limitations and now symbolizes the Cuba of the future, what do you think of this? Interesting, he has a great body mm-hmm like I have been mine for a long time.

I heard this used to be an oil factory, but now. it's art arts what happened how that worked Just answer heart okay, could you maybe go into more detail? Well, more than 30 years the walls were abandoned, but now they are ready, built in a cultural framework. I have heard it said that limitations push creativity. Cuba. It is one of the most creative and inventive business places I have ever been to in this restaurant. Lizette, the owner of FAC tapas, is introducing me to a food invented by Cubans in Tampa, Florida and then adopted in Cuba, the Cubano made with roasted and smoked pork gouda cheese lettuce. pickles and spicy mustard on baguette oh this is good thank you so much she's eight if you don't say it she'll kill you super cheesy nice mustard cake and man that bread is perfect soft inside nice bread padded, toasted inside. very outside I love it, yes that's good, this is your place, this section of the factory, there are just a bunch of different sections with different owners, it's actually a team that works independently, they are private companies, all different , but somehow they collaborate and interact.

As a complete team on this trip, we have traveled all over Cuba, from the west coast to the east coast, in the countryside, meeting many different types of people, many different types of cuisine, this place is unique, definitely in Cuba, what do this? place represents for Cuba she does not have much to add because this place speaks for itself she is very grateful to have been able to create more than a team more than a group of workers she thinks that this place is a center of culture, entertainment and love, but Also, the exhibition is done by Cubans.

In just seven days, we toured this entire country and returned to its capital. One week is not enough time to get to know a place well, but I can still say what Cuba means to me. Cuba is a struggle. Cuba is surpassing Cuba. success in the face of adversity Cuba is being grateful for what it has but Cuba is also fighting for a better future what is the future of entrepreneurs did not give up I don't know Bob the only thing I can say is and we I need to be flexible and try to do something different with everything you can get here in Cuba, where fromcomes that idea of ​​continuing to fight, finding a different way, being ingenious, Cubans are not from here, do we have to come here and

adapt

to the circumstances? island sometimes we don't realize it because it has become that survival, like if you stop doing it you die, so that type of survival has told the path of where we are now for your other question, they may not know what the future is of the entrepreneur. now in the country but surely the future of the country is in the businessmen because I believe that more than politics more than controlling everything they are shaping what the future of this country can be my harvest hello guys before you leave I wanted to read some from your comments TWA says great content stupid channel name Augusto ceilings says this is stupid you and your channel are SH Oh Patrick Bateman commented on your stupid channel there is too much hate in the world right now the things you say matter so next time don't spread insults don't spread hate, spread please do you think that will say love, there is no cheese, cheese spread, you can put anything amazing, this is such an important message that we decided to put it on a t-shirt that you can buy now , how is that?

I think they can be cut all together mmm one take good good cut and make sure you check out our second channel the best full review show of all time to see raw clips and deleted scenes that didn't make it. in the show oh boom boom it's the end of the episode we did it orally thank you very much guys look at auro on Instagram that is his main platform of interest he makes all kinds of artistic endeavors it's quite a pleasure that's all for this Guys, I'll see you Next time, oh, breathe, I'll pass you.