Italian Street Food in Naples!! SEAFOOD SPAGHETTI + Pizza in Naples, Italy!!

Welcome to Naples today we are going on an Italian

street

food

tour and we are also going to eat at some of the institution's local restaurants. They are the best

spaghetti

I have ever had. You can't come to Naples without eating

pizza

. Neapolitan

pizza

. the original, this is Naples on a plate where we have Maradona represented everywhere lemon juice with legs, let's discover what makes Naples one of the best gastronomic cities in Italy. Hello everyone, I hope you are having an amazing day. Mark wants to be in Naples. and this is one of the most historic cities in Italy.

I love the narrow cobbled

street

s, it's noisy, it can be a little dirty but it's always exciting and today we're meeting Kara, she's from culinary back streets and they specialize in things really out of the ordinary Local

food

tours hi hi 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 let's go to the caprito bakery which is an iconic bakery for R Baba or Baba's room the best in the city as soon as, great rulers who settled in Naples to rule the city, so imagine kings, princes, they all passed through these gates to kapana because it led to Capa, have you ever heard of Spartacus the Gladiator?

Yes, he was in California. Oh, he's fine. so let's go through the door and that's Marble Arch, it's an amazing city and just the history, the architecture, the way things are, modern daily life is surrounded by ancient architecture and history, oh okay, and that It's Nao's soccer team, yes, here. Come on, we start in one of the most legendary bakeries in the city, what exactly is a babaa, it is something very delicious, it is a kind of Brios invented by a Polish GMA, or rather, it was a tsar in exile, it was San Linski and um, he.

He was exiled in France at that time French France was governed by Maria Antonetta who was Queen Bede and Louis 16 and since the Queen of France and the Queen of Naples were two sisters everything invented in Naples and having some success was also imitated here in and the bab arrived here and it is a kind of Brios that you have to lift three times it is very difficult to do it at home after baking it they soak it in the fourth it is not just rum I say homeopathic amount of rum along 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 Baba's process oh and he is 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 rum and there are different shapes and sizes and even different sculptures of Baba and it has a lot of cultural significance and it's really a big part of the culture. although it stands to reason that that's what we're starting with B Baba 500 Baba a day, oh and here it is in the oven baking lots of different sizes, shapes, these are all Baba, look, so this is more rum or syrup, no, no, this.

It's the rum, this is the rum and syrup with the syrup and the sugar, okay, okay, they have some seeds here on the outside, oh yeah, this is such a cool place, it's a traditional, old school bakery, very popular locally and again they are famous for Baba, different shapes and sizes with a cool story, we have the personal size classic which looks like a giant mushroom and you can smell that aroma as soon as you order it, it is already soaked in water with sugar syrup sugar and then it rings, but once you order, he just takes a shower, gives it another dip in that rum sugar syrup water and the aroma smells so good, bonao, so you just investigate wherever or maybe the proof is that must cry cry so who is really fluffy and fluffy all that syrup look at that texture there for mhm all the flavor of the rum mhm that is so good it is so fluffy and fluffy it is so fluffy and fluffy but it is also so delicate that it does not perceive the great amount of rum, it's like you can really taste the flavor of the rum, but it's not that strong of R, but the flavor is there, the sweetness is there, it's so juicy and moist, exactly that's what makes it so good, so juicy and moist, really nice, I'm not a big cake lover but this is really good because it's like a drink at the same time you have a cake and it eats very well because it's very fluffy and Baba is perfect with coffee.

You need coffee, yes. I mean Napoi is also known for coffee, yes we are moving towards the Club Napoli market and football, they take football very seriously here in Naples, and you will see all over the city the fans, the streamers , the emblems, the donkey symbol that represents the Napoli Pas football club oh okay, great and he represents the third generation of his family running this business uh this is the Water Bank ah okay all the oranges the citus all the lemons and he will prepare you a very iconic Neapolitan drink Lon if we want to translate it it means Lon Juice legs open so it's a lemon oh, it's freshly squeezed yes wo the machine is 70 years old the water comes from T oh so it's natural mineral water yes you smile it's like uh This is a healthy water with many different properties, good for the health of the stomach and head, and also when you drink too much it is good for Ang over, oh yes, it has a sulfuric aroma.

This is the water. It has many medicinal benefits, health benefits and then. gra and now we're about to see what you add next but it's a tablespoon of baking soda I think H okay it goes open oh wow oh that's amazing oh the lemon isn't sweet at all it's just pure 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 salty man the nutrients the vitamins the electrolyte you can feel the electrolytes in that it's so satisfying I love that and you You literally have to spread your legs to avoid getting soaked because it just bubbles non-stop and overflows over the edge of the cup.

That's delicious. I could drink it every day, so this market is 500 years old. the market known in Naples by the name of Borgo d s anonio as protector of this neighborhood is s Antonio B, okay it's a cool market, just a lot of vegetables, fresh products, you can buy clothes and shoes, it seems like basically everything you you need for your daily life. You could shop in this market that spreads across the streets of Naples, surrounded by the ancient architecture of the ancient walls. This is, I mean, multicultural, it just represents Naples, what a market and it's just a massively vast, yeah, feisty market that you would never have met. from the entrance of the street which is a vibrant and busy market hello and this is the football team, yes, and you will see that Maradona is celebrated in Naples because he previously played here in Naples, oh wow, the protector of football, ​​​​is a saint of the city, I don't think the intensity can be overestimated and, just like the love for football in Naples, I know many other teams that don't like coming to Naples because the fans are so unconditional, so intense, I mean one of the The most important things you will love about Naples are these narrow and emblematic alleys.

Have you seen all the signs at the local market? He is the only one who paints this. This is the rain. The kingdom of Pasala. Who is the one I told you? The Ultimate Sign Maker. wow town and the only family of sign makers at the end of the alley and inside the store we were meeting. He is the last painter of traditional signs in Naples. He is truly honored and he does everything hand painting, especially for restaurants, especially menu signs. It used to be common but now it's a lost art so it's amazing, wow what a cool place.

We gave my son a gift and it's his own font, he invented his own style, it was so cool, okay, this whole square. is dedicated to Diego Maradona Sanctuary of Diego Maradona, we have this whole square here newly decorated with the blue colors of the Napoli football field, the Italian flag, wow, what a square man, so cool, yes, oh man, Maradona is represented everywhere, we will stop below. an old restaurant called AO Mana ready to eat is a local old style Neapolitan restaurant oh what a restaurant man this this restaurant you only see the antiques you see the pictures on the wall that represent the history of Naples this is a classic restaurant an institution and we Me I stopped here, I mean, their entire menu is full of essential classic Neapolitan dishes from Naples and we're going to go into the kitchen to see what they're cooking for us.

Oh, let's go to the kitchen now. Lou Antonio Chef, okay, Chef Antonio. Antonio, okay, oh, the fresh

seafood

, the boiling octopus, wow, all the aroma of that tomato sauce, what are you doing first? and P, okay, oil and butter, garlic. The

seafood

goes in this are the classic clams, this is a mixture of

spaghetti

with seafood, spaghetti, that's the spaghetti, oh oh, that octopus broth goes in octopus, all that fresh seafood is simmered with that broth octopus with the garlic, butter and oil and then he just waits, he's very gentle, he doesn't really want to stir it too much, he just waits until those clams and shellfish like popsicles open naturally from the heat of boiling yeah, it smells amazing that octopus bra amazing 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 minute and all the broth and parsley goes in wow oh Turn directly on the dish oh oh man those spaghetti making skills on that are amazing so he waits for the seafood to cook perfectly and then he takes it out and then he takes out the spaghetti and puts it in. the pan drains the juice the tomato juice the garlic the infused flavor of that seafood into the broth and pours it into the noodles Cooks the noodles and spaghetti until they are cooked and then combines them on the plate oh man this is this spaghetti Paradise Antonio amazing amazing thank you thank you so kind so friendly oh I can't wait to try ciao let's start here spaghetti with uh bongol uh these are shells actually they are fine and they should be eaten very quickly because otherwise they start to be fresh um they start to be sticky spaghetti , you know, it's an Institute, it's O spaghetti, oh man, tomato sauce.

I'm going to try to twist some of that spaghetti and get, oh, there I have one of those clams, yeah, okay, oh, wow, Bishi, man, the flavor. of the clams, the taste of the octopus broth, the tomato sauce in it, it all comes together covering each spaghetti, it's so good, the spaghetti is crispy, yeah, it's not like Americans take alente to perfection, He is a remarkable American. I join in, of course, but usually outside of Italy, but that's how I like to eat, that's how I like to eat pasta, how I like to eat chewy spaghetti, you really feel the texture, it doesn't get mushy, it absorbs all that sauce perfectly and all that flavor. that's awesome and then you can just nibble on the little clams that they like, but I think it's the essence of the flavor of all those clams that just gets embedded in the spaghetti that makes it so good.

This is a mix of seafood with octopus c bonga and canoli this is a typical type of shells found here in Naples and it is a razor, I think in English, can you see the small fish are not bong, they are called lupini oh oh octopus, are there knives here? Yeah, and then the tomatoes, the olives here and one of the things that he did that I really loved is when he finished it, he sprinkled it with chili oil, oh, this is another just beautiful spaghetti, okay, try that one. spaghetti. first before trying that octopus, so this is a good time, oh wow, the tomato, the chili oil, the parsley, again, the octopus broth, that seafood mixture, was completely released into the spaghetti, okay, and now we have to try that octopus, let me. bite into it, the octopus is so tender, so meaty, it's one of the best spaghetti I've ever had, razor clams, oh, it's so sweet, oh, they have a little more chili on the table, oh, I love this place , little chili, oh, there we are.

Wow, oh, I mean, all of these, I mean, they're all spectacular, we still have one more to try, one more pasta to try, but that spaghetti with the seafood mixture I think is the winner for me with that chili oil . m m wow, you understand an olive and that gives you that extra salty salty taste in your mouth to go with that seafood and all those flavors oh, this is really something spectacular, okay, let's try the next pasta, it's called lailana, it means Sicilian pasta, oh okay, ah, because it was, it's a oh thank you, it's a traditional pasta made with fresh tomato sauce and eggplant, this is the traditional one, so this is a Sicilian Naples, yes, fresh tomato sauce, but with sauce tomato and meat.

Oh, and there are muscles, there are muscles. Not here too, they come with eggplant, everything is eggplant, well, now it's starting to be lunch time and a lot of people have arrived, so this is a Sicilian pasta but made in the Naples style, really tomato and this is something that I was in the kitchen. making the spaghetti and they had some big pots of this and they were just handing it out, a lot of people were buying this to go and I said we have to try this really vibrant with the tomato sauce and the eggplant and I love itthe eggplant.

I will never miss a chance to eat eggplant, oh it's so tomato, just a little parmesan cheese on top and the eggplant melts in the pot again, it's the best spaghetti I've ever had in my life, oh, this iscal fish, okay, wow, wow, okay, okay, okay, wow. thank you second course a platter of fresh fried seafood Naples style there are anchovies there are mullets the mullet fish there are prawnsThere are squid there and simply fried fresh sprinkled with salt served with lemon slices. These are the typical French parans that define Friday things, mainly seafood, but local.

I love how they serve them on a whole metal tray. Should we squeeze the lemon first? would be the oh I think I think I know that oh you like it okay okay wait we have a fork I think I learned the Italian way of sprinkling lemon let me see if I can do it you fork the lemon and then that gives you a perfect oh perfect to squeeze nice and traditional eat it with your hand. I'm going to start with I think this is the mullet oh salty the taste of lemon juice crunchy fresh oh hot and you can eat it whole face and all oh that's good and this is the anchovy yes oh oh anchovy what a bite sized gem gem it just collapses i mean it totally dissolves in your mouth you don't even feel the bone structure of the shrimp I love how you can just eat everything, the seafood takes on everything and the bone structures are fried until they are perfect, soft and tender, fresh, have a few more things down here, oh we have another fish here, this is a different or bigger fish, a bigger anchovy, it's a baby cod, oh, a baby cod, yes C. before you try this is the best this is the best okay, you said this is the best the baby or is it a young cod oh oh wow that's the best the texture totally melts in your mouth it's so silky there's one I can't eat it all no there's one you can Take out, take out that steak, oh man, but look how buttery it is on the inside, oh, wow, that's hot, oh, it's so hot, wow, sprinkle some lemon and lime juice, oh, hot man, that's it melt again. in your mouth that fish is so tender, so silky, so buttery, I love it with that splash of lemon juice which is 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 best.

Of the whole dish I'm definitely not going to argue with that, here we go headfirst, yes, this is incredible, very good, I think it's the prize of the sea here, since everyone says it's the M that stays so hot, yes, Because if you keep digging through that mountain of seafood, okay, one more seafood. I forgot to try the calamari, the fried calamari, make sure you give everything a squeeze of lemon. I like to give it a squeeze of lemon right before I put it in my mouth because that gives it that burst of citrus, oh, fresh and tender, not rubbery, it goes down so easily.

I mean, I think they were boiling octopus, they were boiling calamari, they know how to handle Seafood Spaghetti, this place is just Naples comfort food done right. Family recipes Old school tradition that sticks to tradition and authenticity, absolutely amazing food and now we are sitting pretty, they wanted to show us a local dessert. What is it? It is a local DT called PTI until a few years ago before global times, this cake. It was especially eaten during Easter, let's try, come on, let's try this dessert, okay, with Rota and candied orange fruits m M, yes, it's incredible, they use the traditional ones, 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 a very long process, it's like a homemade dessert, you really taste the ricotta in the center, creamy, the wheat very moist and then the flavor of those dried fruits, the orange there and then also I have something called melon cello and it's like a digestive at the end of your meal made from a melon like a cantaloupe oh that's good oh that's really good oh it's really good yes oh that will only help in the digestion of the spaghetti and just, oh, work on your work in your stomach, that'll warm you up too, oh, this is really good, it's a perfect ending to a great meal, one last drink, espresso, Napolitano, oh, that's what I need, you will not sleep. keep you awake keep you energized yes this is exactly the fuel you need to have an adventure and experience Naples oh he just the recharging of the cello melan that is the fuel you need too oh gra Regards Regards Che regards but here we are in Italy and we must say chin chin sal sal chinin wonderful greeting to this amazing family oh that was an amazing meal thank you gra thank you bra thank you thank you very much thank you very much and when we leave it is very busy packed and that has to be one of the friendliest restaurants in all of Naples .

They are so friendly and welcoming that we almost couldn't leave. They kept bringing more melanello and more things to eat. Oh, what a family, what a family! It was an amazing spaghetti and probably the best I have ever had in my entire life. Okay, let's continue with this gastronomic tour of Naples. We're going to eat what is easily one of the most famous dishes in the world. meals and it originates here in Naples, here we are, you can't come to Naples without eating pizza, Neapolitan pizza, the original, we are in Lombardi, which dates back to 1892, this is an old school pizzeria and I mean, as the history of pizza uh, pizza, I mean, they've been baking flatbreads in this region of Italy for so long, for centuries, and they would sell them from the back of a bicycle and often even carry them on top of their heads, but then, inside Naples uh finally opened the first indoor pizzeria so the pizzeria dates back to Naples and is originally from Naples and the Margarita Pizza Buffalo mozzarella and San Marano San Marano the San Marzano tomatoes continue parano parano extra oh basil oh this one It's with salami, it's so quick When making pizzas, the dough is kneaded very gently and then it continues with the variety of toppings and I love that stretch.

Transfer to the palette directly into the oven. The pizza takes no more than a minute and a half and 90 seconds to cook and you just monitor it so closely until the dough bubbles that the crust bubbles perfectly uh chars on the edges and on the bottom and then it just does that rotating motion just to make sure it's all even and that also ensures that the crust Dr. evenly on the bottom Roman Pizza does not exist that is for catcha no because there is 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 can meet your friends SE and eat a pizza is an ancestor, so the first generation is the first, not only of his family, but in general, that brought us pizza, oh , actually, in 1933, LOM, New York, oh, and that's why it's called Lombardi and then. in New York Jano Lombardi oh and in New York there is a very famous Lombardi legendary pizza that originates from it's from your family wow, the same family, so the same family basically a lot of the pizza in the United States I mean, it comes from from Neapolitan Naples and has its origins here and Roots right here, oh that's incredible, the amount of influence that this restaurant has had on pizza is almost incomparable.

Mark, you know, oh, yeah, this is like a Naples broccoli, frii, oh, it's really good, I love it. you Ro, okay, not the typical size, big, big pizza, okay, oh, you're making a big pizza now, are you ready? I'm ready, okay, move that twist, wow with f, make one and we'll move, Sal, okay, we'll get the double size, the super. pizza size oh it has a special paddle that goes in the oven it will bake for about a minute possibly 90 seconds since it is a larger size oh that will 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 that pizza oh amazing man are you ready M ok ready Alberto the name that will be given to this pizza is Margarita just like the name of the Queen of the queen that occupies the entire dish yes, okay, here we go, so the margarita and oh man, the buffalo mozzarella, the aroma of basil, the fresh olive oil, the San Marzano tomatoes look so swollen, the crust is swollen and charred and yet just spicy and juicy inside, oh. that's a huge plate sized piece of pizza wow I have to get this in my mouth quick oh wow oh man oh that's so good it's almost like a soup 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 flattening is slightly chewy perfect charred on the bottom Smoked by the fire oh that's perfection and in the center is the dough the crust is really nice and thin and then a As you go up and further into the crust it becomes increasingly puffier, more bubbly and slightly, it has a nice little chew to it.

I really love that fire smoke, um, yeah, that perfect charcoal that gives it so much flavor. It's a spectacular pizza. The original Neapolitan Margarita. I love those big slices of buffalo mozzarella. It's just that it doesn't actually melt completely, so you just have these big chunks of mozzarella that taste so good. I don't know if it is a true harmony. Perfection of the combination of ingredients. All together baked without flatbread, oh, okay, okay, grain, okay, now I want to try. the difference because we have half buffalo mozzarella, which is from buffalo, and then half with cow mozzarella, so there are two, that's a big distinction and they even cut it differently, it acts differently, let's try this , oh yes, sometimes you can almost do it.

I think it's called the envelope fold where you fold it because it's so juicy, you fold it and then you fold it again. M oh man, okay, both cheeses are delicious, the mozzarella is more of that fresh, milky Buffalo flavor, um, and I think it melts less than cow's mozzarella, cow's mozzarella I think melts a little more I want to say both are good you just have to try half and half oh yes happiness in Naples thank you very much amazing so on their sign it says Vera Pizza the real Neapolitan Pizza, the real Naples Pizza Lombardi and again it's a great story.

His family is responsible for bringing the Napoli Pizza to New York, where it is also one of the most famous pizzas, but this is like the legend of the pizza legend. birthplace of pizza and they are very proud of Naples food pizza so next I'm meeting up with some friends and we're going to go eat a different type of pizza super balloons wow we got them. huge, those are huge, friend, so Fernando, what do we have? Hey, this is Naples Fried pizza. It was invented before real pizza because everyone had oil and a frying pan, not everyone had an oven, so this is the first Fried pizza with choli, which is yes, fried choli pizza, which is like pork belly but with tomato sauce and rotten Neapolitan style mozzarella, so there's a way to eat this, if you're going to bite into it, you're going to burn your tongue and your face, so what do you do is open it up here, open it up, let the steam out , you see that, wow, and then you have to bite it, but I'm afraid.

Fried pizza, look at its size, oh, it's heavy, I think so. let's try the break style let's split it down the center oh it's starting to ooze uh oh we've got an ooze I think this could take the table oh wow 30° burnt oh yeah Wow first fried pizza oh Smokey pillow the cheese the Pork cheek is like a huge balloon of fried dough with tomatoes, ham and cheese that heats this tomato sauce as if piled up in one section. Wow, this is oily and rich. I mean, it can be a little rough around the edges. Busy, it's hectic uh but it's always exciting and the food is amazing, now we know why it's one of the best Italian food cities in the world and I want to say a huge thank you to Kiara from culinary back streets, they offer something really out of the ordinary the usual.

Well, they will give you a local food experience in Naples and other cities around the world. I'll have your info in the description box below, but many thanks to culinary back streets. I mean, this wouldn't have been possible without With them we were able to navigate through the lanes through places that were very far from Beaton's path, so thank you again and also thank you very much for watching this video. Remember to give it a thumbs up and leave a comment below. I love hearing from you and remember to subscribe because you won't want to miss any more of the Italian food that awaits you.

Thanks again for watching goodbye from Napoli, Italy.