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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay, and I'm here with my

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Speaker 1: daughter and co host, and I'm always Hungry. Sophie and

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Speaker 1: I gather around my stove to cook together. Well you cook,

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Speaker 1: I asked the questions, and eat the food and does

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Speaker 1: any food left? We come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. All right, so we're gonna

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Speaker 1: make some chicken Parmesan's so good. We're talking about Italian

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Speaker 1: American dishes. So what I do is I usually take

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Speaker 1: chicken thighs today by mistake, but you usually use chicken breasts.

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Speaker 1: But chicken thighs work. So I'm gonna season salt and pepper.

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Speaker 1: They're pounded out so that they're they're the they have

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Speaker 1: a uniform thickness so they cook evenly. So and then

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Speaker 1: I have flour, egg, and breadcrumbs like in a dredging station,

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Speaker 1: like a play filled with flour, and plate with legs,

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Speaker 1: and a plate with some panco bread crumbs, and each let,

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Speaker 1: each one of these components is season with salt and pepper,

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Speaker 1: including seasoning the chicken salt, pepper, every layer must be seasoned.

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Speaker 1: So we take we take the chicken, we put it

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Speaker 1: in the flour. There's a classic sort of dredging station,

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Speaker 1: just like a very light dusting of flour. Shake off

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Speaker 1: the excess. Then you go the flower chicken into the

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Speaker 1: bag again, chake off the excess, just cover it and

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Speaker 1: then into the bread crumbs, and then the egg will

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Speaker 1: hold onto the bread crumbs. This is the crispy part.

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Speaker 1: They're gonna use some canola oil a good amount because

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Speaker 1: the the bread crumbs are gonna soak it up. So

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Speaker 1: basically you're making a bread and cut with first. Yeah,

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Speaker 1: I've never made chicken parm You never have, so usually

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Speaker 1: make it with chicken breast. I'm using chicken thighs. Actually,

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Speaker 1: I read a story the other day that because there's

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Speaker 1: been so much um, there's been a shortage of chicken breast.

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Speaker 1: There is that a lot of the chicken restaurant chains

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Speaker 1: are using chicken thighs. Now, by the way, they should

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Speaker 1: be using chicken thighs in the first place. This is

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Speaker 1: your first time making chicken farmer chicken thies, No, I

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Speaker 1: mean chicken thighs, I think, But for both of us,

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Speaker 1: I want a favorite thing. Yes, it's true though I've

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Speaker 1: been trying to buy chicken breast at the grocery store

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Speaker 1: like the last two weeks, like Sunday Monday, and can't

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Speaker 1: get it. Oh, you can't get it. Really, So we're

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Speaker 1: talking today about um Italian American dishes sort of like

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Speaker 1: not versus classic Italian, but like there is a difference

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Speaker 1: and there, you know, there's there's been some creative license taken,

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Speaker 1: um you know by basically everybody, which is what happens,

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Speaker 1: which is you know, the way, you know, the way

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Speaker 1: things evolved. But I was just thinking about this before.

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Speaker 1: Like in Los Angeles is a guy named Evan Funkie

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Speaker 1: who's um he's really been um so revered as one

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Speaker 1: of the better Italian chefs in Los Angeles over the

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Speaker 1: last handful of years, and he opened a restaurant called

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Speaker 1: Felix in Venice. Speech Um. He studied in Bologna, Italy

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Speaker 1: at the school that I know of, which is really

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Speaker 1: fantastic school for pasta. And if you haven't been to Bologna,

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Speaker 1: it's a place that you should go immediately. It's so good.

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Speaker 1: The food there is so it's it's some of the

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Speaker 1: best food in Italy. You know, it's obviously where Bolognese

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Speaker 1: was born. Um, so you go you go eat there

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Speaker 1: and eat like lasagna Bolognese, and it's very different than

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Speaker 1: the lasagna that you're getting in an Italian American restaurants here.

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Speaker 1: And and that's sort of like what I was trying

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Speaker 1: to say before, which is that you go to Bologna

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Speaker 1: and you order lasagna and it's the spinach um noodles.

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Speaker 1: He's it's his green noodles with bejamil. You know what

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Speaker 1: benjaminin is. It's like a cream sauce, right, so not

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Speaker 1: ricotta cheese, but but um but bejamil. And then like

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Speaker 1: a you know, a meat sauce that has you know,

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Speaker 1: almost no tomato and it sometimes they put tomato paste

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Speaker 1: in it there. But basically in Italy bolognes A is

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Speaker 1: not a tomato bass sauce. It's a meat based sauce

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Speaker 1: and sometimes they put tomato paste in, but they almost

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Speaker 1: never put tomatoes in it. Now in this country, we

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Speaker 1: actually you'll see a lot of tomatoes in Bologner sauce.

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Speaker 1: I do sometimes I was gonna say, that's so different, yeah,

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Speaker 1: but usually made with like and I actually no garlic.

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Speaker 1: They don't use garlic in there. Yeah, they don't use

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Speaker 1: garlic or tomatoes garlic, So what's in there? A lot

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Speaker 1: of times it's like it's like carrot selery onions and

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Speaker 1: then um, you know meat, so it could be beef, pork, um,

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Speaker 1: you know, some sort of some sort of stock. And

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Speaker 1: then sometimes they put a little tomato paste in there.

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Speaker 1: But basically that's what it is. And um, you know.

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Speaker 1: So so so when you order lasagna Bolognesi in Bologna,

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Speaker 1: like you're getting like a bologner sauce, you're getting bejaml

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Speaker 1: and you're getting these green noodles. It's delicious. If you

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Speaker 1: order lasagna and an Italian American restaurant, it's gonna be

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Speaker 1: tomato sauce and ricotta cheese, you know, which also is delicious. Um.

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Speaker 1: But you know, it's just like you know, there's been,

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Speaker 1: for lack of better description, there's like classic Italian restaurants

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Speaker 1: in America, and then there's what we call red sauce

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Speaker 1: Italian you know restaurants, you know, and when you think

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Speaker 1: of red sauce, you're thinking about like, you know, dishes

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Speaker 1: like spaghetti and meatballs, chicken palm um, you know ville

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Speaker 1: Parmerjan Big CD you know, red sauce, lasagna, things like that,

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Speaker 1: and and that's that's been. Um. That's a very popular

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Speaker 1: cuisine here. You know, it's it's you know. But then

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Speaker 1: like you have people like Evan Funky, who you know,

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Speaker 1: does he does you know at Felix, he does classical

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Speaker 1: classic Bolognier's cuisine from Bologna. And he just opened a

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Speaker 1: new restaurant that you and I both went to the

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Speaker 1: other night separately, um called Mother Wolf, and it's based

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Speaker 1: on the cuisine of Rome, which is very different than

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Speaker 1: the cuisine of you know, Bologna or Milan or a

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Speaker 1: Moufie coast or you know. So he's cooking like you out.

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Speaker 1: I'm sure he has the four classic pastas. The carbonara

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Speaker 1: I had pepe it was so good and so um,

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Speaker 1: you know, And so those are really like those are

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Speaker 1: renditions of classic dishes in Italy. And then you have

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Speaker 1: like restaurants here. Some of them are very like casual,

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Speaker 1: some of them were upscale, but for the most part

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Speaker 1: it's it's sort of like sort of the American made

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Speaker 1: up version of that of that cuisine. And I have

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Speaker 1: to say, I love that food. I think there's I

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Speaker 1: think there's room for both. So you want to get

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Speaker 1: the basically you want to get to break from nice

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Speaker 1: and golden brown. So it's chicken thighs take longer than

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Speaker 1: chicken rest. There's more's fat in me. It's not already

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Speaker 1: doing like a bread of chicken color. Seriously, it's so

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Speaker 1: many chicken cutlets growing up. Oh my god, I love

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Speaker 1: like a chicken cutlet sandwich can like an Italian belly.

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Speaker 1: It wasn't gone to be a time place new your house,

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Speaker 1: and was so good I think, so yeah, okay, so

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Speaker 1: now you're transferring it too. It's like a sheet tray. Yeah,

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Speaker 1: but I'm gonna I'm gonna put it in the oven first.

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Speaker 1: I want to. I wanted to cook a little bit more,

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Speaker 1: cook it through before I got melt, the the tomato

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Speaker 1: and the momson. But this made on the montreto. I mean, okay,

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Speaker 1: so what else do we have here? So we have

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Speaker 1: tomato sauce. Obviously you can make your own, or if

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Speaker 1: listen in a pinch, there's good quality tomato sauceas out there.

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Speaker 1: I use Rao sauce pretty good like it too. Do

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Speaker 1: you make your spata sauce? Sometimes three mdients tomatoes, growing tomatoes.

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Speaker 1: I like to make cherry tomato sauce too in the summer.

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Speaker 1: That's like a fresh one. Yeah, yeah, that's good. That's

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Speaker 1: different than this. This is can tomatoes. But like when

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Speaker 1: you go to Italy, you like, you don't see you

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Speaker 1: see meatballs, but you don't see spaghetti and meatballs and

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Speaker 1: you see spaghetti on its own. Of course, you know,

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Speaker 1: spaghetti is one of the most popular noodles, and it's

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Speaker 1: used you know, not just with tomato sauce, but with

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Speaker 1: you know, cream sauces and mushroom sauces and zucchini sauces,

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Speaker 1: and you know, all kinds of things, you know, but

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Speaker 1: you never see spaghetti and meatballs alone. I always think

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Speaker 1: of that meal. I always think of these sort of

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Speaker 1: Italian American red sauce meals is like great Sunday dinners

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Speaker 1: for this country. Like what's an example of a restaurant

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Speaker 1: of a red sauce Italian? I mean, Carbone is the

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Speaker 1: It is probably the most upscale one that I can

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Speaker 1: think of. It's not it's not inexpensive. They have you know,

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Speaker 1: it's very good service. When I say very good service,

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Speaker 1: I mean it's like, you know, very serious professional service.

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Speaker 1: You know, it's not just like you know, running gun restaurant,

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Speaker 1: but which you know there there's definitely restaurants like that,

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Speaker 1: you know when you think of like, um, you know

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Speaker 1: there's a place called Carmines in New York and also

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Speaker 1: in Las Vegas. I think there's one of Atlantic City

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Speaker 1: as well. There's one of the Bahamas too. Yeah, I

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Speaker 1: mean they just fill your table with giant platters. Like

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Speaker 1: if you order squid, it's for like nine people. Fried calamari,

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Speaker 1: you know, it's fun. Yeah, I know, it really is.

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Speaker 1: And like that's like that's another kind of dishes, like

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Speaker 1: you know, fried calamari with like red sauce next to it,

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Speaker 1: Like that's you know, that's definitely an Italian an Italian

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Speaker 1: American version, you know John and Vinni's is would I

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Speaker 1: would consider an Italian American restaurant as well? Oh definitely.

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Speaker 1: God really really really really well done. And you know

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Speaker 1: it's like it's really interesting because in this country, like

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Speaker 1: in Las Vegas, like you know, Maufie is very very Italian,

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Speaker 1: and but there are still people who are like where

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Speaker 1: are the Italian where's the Italian restaurant here? Because they're

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Speaker 1: looking for chicken parm and they're looking for spaghetti mepos,

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Speaker 1: which which a lot of America thinks of as as

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Speaker 1: as classic Italian, but it's really an American Italian version

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Speaker 1: of it, which by the way, I have no problem with.

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Speaker 1: It's like, you know, I love a bake ZD. Now,

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Speaker 1: so big ZD is ZD which looks like pana, but

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Speaker 1: it's ZD and you know, it's tomato sauce and it's

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Speaker 1: mozorele cheese parmesan, you know, and you bake it in

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Speaker 1: the oven. Baked pastas or I love like pasta alforno,

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Speaker 1: which is like you know, you can obviously find those,

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Speaker 1: especially in the south of Italy, you know where they're

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Speaker 1: you know, they're they're done in like earthen ware dishes

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Speaker 1: or some cast iron or cast roles, like really beautiful

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Speaker 1: and they're they're really like um you know, like baked

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Speaker 1: yolki and things like that, Like they're they're really really

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Speaker 1: beautifully done um as opposed to like when I think

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Speaker 1: about big z D, I think of it it's just like,

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Speaker 1: you know, just trying to feed a bunch of people,

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Speaker 1: you know what I'm saying. It has a different sort

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Speaker 1: of finesse to it. That said also delicious, and I

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Speaker 1: think that that's really the key, Like chicken parmesan. I

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Speaker 1: mean it's like I crave chicken parm all the time.

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Speaker 1: I mean, let's face it, it's chicken, a breaded chicken.

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Speaker 1: It's got delicious tomato sauce and some melted cheese on top.

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Speaker 1: Who's who's going to say no to that? I used

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Speaker 1: to go to. This is crazy, but I used to

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Speaker 1: go to when I ran cross country in high school.

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Speaker 1: I used to go to that Italian deli A and

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Speaker 1: S and Fairfield and eat a chicken parm sandwich before

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Speaker 1: my races. What yeah for stamina? I don't know, go

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Speaker 1: really quickly before the bus left the chicken parm sandwich

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Speaker 1: and eat. I do not know that I would have

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Speaker 1: voted against that if I knew that. That's why I

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Speaker 1: wasn't talking. You're actually a pretty good runner. That's one

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Speaker 1: of the things that um, you and I have in common.

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Speaker 1: We both ran a cross country in high school, so random,

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Speaker 1: you're you're a really good runner. Though M had my day.

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Speaker 1: Um So Chapino Italian or Italian American Italian. It's actually

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Speaker 1: it actually um originated in San Francisco. Oh yeah, it

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Speaker 1: was the Italian American immigrants on the on the docks

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Speaker 1: of the on the water in San Francisco. Actually I

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Speaker 1: knew that. And they would they would make tomato sauce.

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Speaker 1: They would take the scraps of fish that the fishermen

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Speaker 1: didn't want. They'd make stock out of the bones, and

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Speaker 1: then they would chip in, so to speak, like whatever

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Speaker 1: fish they had, put it in the brothy tomato sauce

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Speaker 1: with like crushed red peppers and some garlic, and they'd

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Speaker 1: make this this broth and that's chapino. It's actually an

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Speaker 1: American dish. I forgot about that story. Yeah, people wouldn't

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Speaker 1: think no, all right, okay out of the oven. Right,

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Speaker 1: so I'm gonna take I'm gonna take to tomato sauce.

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Speaker 1: I'm not gonna cover every piece of the chicken. Okay,

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Speaker 1: what's on crispiness there? This is so simple soul first

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Speaker 1: once a real yeah in parmrigano. Top of that, back

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Speaker 1: in the oven, yep, salt and pepper, salt and pepper.

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Speaker 1: Then you kind of melt them all together. How long

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Speaker 1: are we gonna leave it in the oven? Forna leave

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Speaker 1: it in the oven. Probably about six or seven minutes.

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Speaker 1: We want to tomato sauce to get nice and hot

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Speaker 1: and bubbly, and then we of course we want to

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Speaker 1: cheese to melt as well. Are there any like um?

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Speaker 1: Italian American Rush? So you go to in l A? Well, yeah,

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Speaker 1: I mean I go to John and Viney's all the time.

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Speaker 1: Of course, you and I go to John and Venez

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Speaker 1: a decent amount. What's the place in Los Vilas? Yea, yeah,

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Speaker 1: really fun, really fun brunch place. They have a good

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Speaker 1: chicken parm there too, Yeah, really good chicken parm there. Um.

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Speaker 1: I have a concept that I want to do. I'm

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Speaker 1: not telling people the name, but it's based on It's

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Speaker 1: based on this kind of cuisine, but like in a

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Speaker 1: very swanky way. It's uh. I'm struggling with the idea

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Speaker 1: of it because it's one more thing for me to do.

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Speaker 1: I'm not struggling with the concept. I've written the menu,

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Speaker 1: I've worked with Olivia on you know, our designer on

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Speaker 1: you know conceptual boards as they call them, and you know,

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Speaker 1: it feels like a very New York or Old Hollywood

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Speaker 1: kind of restaurant to me, could be both, could be

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Speaker 1: Vegas too, But it's you know, it's based on this

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Speaker 1: kind of cuisine, but sort of um, you know, just

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Speaker 1: kind of polished up a little bit in terms of

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Speaker 1: like um, in terms of like maybe the service or

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Speaker 1: or the you know, or the presentation of it so

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Speaker 1: to speak. You know, but still you know, kind of

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Speaker 1: you know, fun and bustling. Yeah. Do you like a

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Speaker 1: swanky or Italian restaurantor would you rather go casual? No?

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Speaker 1: I I you know, I like a little I like

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Speaker 1: a little swank in my step, so to speak. So like,

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Speaker 1: you know, we went to this restaurant, Mother Wolf last night.

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Speaker 1: We just went to the bar and had a couple

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Speaker 1: of cocktail oside of the spagliato, and um, they're making

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Speaker 1: some beautiful Italian cocktails with like blood orange. So it's

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Speaker 1: really nice. And the bar actually reminded me a little

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Speaker 1: bit of a maufie, very sort of um grown up bar,

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Speaker 1: you know what I mean. And uh definitely had that

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Speaker 1: sort of like that Italian like of Italy classic feel

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Speaker 1: to it. I just kind of love that feeling, you know.

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Speaker 1: And the you know, the staff, the service staff had

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Speaker 1: like the white jackets and black ties on, and so

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Speaker 1: it felt like a little more buttoned up and frankly, like,

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Speaker 1: there's so many casual restaurants in the world. It's nice.

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Speaker 1: And when you can go to something that's a little

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Speaker 1: bit more upscale, every one's in a while, you know,

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Speaker 1: why not, because that's you know, that's the way restaurants

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Speaker 1: used to be in general, and everything got casual, and

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Speaker 1: so now I think, like, I like being able to

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Speaker 1: like put on a sports coat and like go hang

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Speaker 1: out at a bar and drink a fancy cocktail. I

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Speaker 1: think it's really nice. Oh you know what I had

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Speaker 1: to do the night that I loved were like these artichokes?

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Speaker 1: Is that classic Italian fried artichokes? I don't think they

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Speaker 1: were fried? Hold on because in the Jewish ghetto in Rome,

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Speaker 1: that's one of the most classic dishes. I love artichoke.

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Speaker 1: That's something I didn't always. That's like a new love

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Speaker 1: of mine. Yeah, they're really good, but that's a that's

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Speaker 1: a classic Jewish ghetto Roman things. Oh and what about

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Speaker 1: the um fried stuff? Squash blossoms? Love when you make those,

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Speaker 1: and he makes a great he makes great squash blossoms.

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Speaker 1: You remember what was in him was acatta classic I

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Speaker 1: usually served by with the nanchovy sauce. I don't know

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Speaker 1: what he did. Yeah, that's so good. But I I

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Speaker 1: love fried squash bossoms. How do you feel about spahetti meatballs?

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Speaker 1: I don't like spaghetti meat balls. No, I like them both,

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Speaker 1: but separately, I don't like them together. Yeah, have you

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Speaker 1: made balls? I've made turkey meatballs, so the classic meatballs

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Speaker 1: as you use three meats, use veal, use um, pork

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Speaker 1: and beef, and then I put a little bit caught

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Speaker 1: of cheese and mine and some bread crumbs and then uh,

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Speaker 1: the Rocottic gives it some some juiciness keeps them. Yeah,

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Speaker 1: and then um, parmesan cheese, garlic, onions, and then you know,

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Speaker 1: you fry them in tapan, get him crispy, and then

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Speaker 1: you put them in tomato sauce and let them cook

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Speaker 1: for like hours. So good. And then we also had

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Speaker 1: a calibrese a pizza. So that was that was good?

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Speaker 1: Was it like spicy sauceage on top or something? Okay,

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Speaker 1: like soaper soda? It was? And what was the dough

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Speaker 1: like crispy very which yes, my favorite? Um mazzarella palmadoro.

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Speaker 1: How do you pronounce this? N d u j A

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Speaker 1: and Julia Julia spigger, spiggarello, spiggarella. Okay, pepper and Chino.

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Speaker 1: That was on the pizza pepper Yeah, yeah, so it's

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Speaker 1: like a spicy sausage. It was so good. Yeah, but

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Speaker 1: I like and I also like, my pizza has to

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Speaker 1: be crispy. Yeah, so you don't like Naples salt pizza. Okay.

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Speaker 1: I will eat any pizza. I'll eat Domino's pizza, but

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Speaker 1: I prefer crispy, crispy pizza. All right. At the oven, oh,

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Speaker 1: with sizzling. Hopefully stricken is cooked. It smells good. I

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Speaker 1: don't know, chicken parm with some thighs. It doesn't sound

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Speaker 1: all that bad. No, a little chili oil talked with

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Speaker 1: some basil. Thank you. Wow, it looks so good. This

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Speaker 1: is so good. All right, Let's just say you were

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Speaker 1: a judgeing the Food Network and you tasting, how would

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Speaker 1: you describe it? Okay, so it's a little on the outside.

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Speaker 1: It's like a little crispy. The bread crumbs are crispy

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Speaker 1: on the outside. Oh, whoa, you put chili oil on tops.

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Speaker 1: I'm getting a little kick there back of my throat. Um.

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Speaker 1: I think that the cheese is melted perfectly like it's

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Speaker 1: not too spread out, so you get bites of just

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Speaker 1: tomato sauce and then bites of mozzarella tomato and chicken.

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Speaker 1: I actually really like, I mean, I'm just a chicken

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Speaker 1: thigh person in general, but the chicken thige is how

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Speaker 1: much juicier than like a chicken breast? Always it's good, right,

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Speaker 1: it's it's yeah, it is good. What about Okay, so, um,

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Speaker 1: there's been some debate whether or not one of your

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Speaker 1: favorite dishes is Italian American or not. I'm not We're

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Speaker 1: not going to. We're not going to to finalize the

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Speaker 1: debate here. Penny Alla vodka, that's got to be American

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Speaker 1: Italian I think so too right? Yeah, God, it's so

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Speaker 1: it's like too creamy almost for it to be well.

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Speaker 1: Also vodka, I mean, I love Penny Alla vodka so much.

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Speaker 1: Oh my god, you do for sure? Yep. Where do

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Speaker 1: you eat that? Jhona, Venny's Jon and Vinny's Uh yeah,

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Speaker 1: where do I eat that? I don't. I make that

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Speaker 1: for myself at home a lot. So, like you know,

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Speaker 1: there's also like interestingly enough, like in the south of

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Speaker 1: Italy there is, um, there is a Parmigiana situation, but

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Speaker 1: they never use meats. But there's no chicken parmegian. There's

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Speaker 1: no veal parm jan, there's no port parmesan, there's none

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Speaker 1: of that. There is an eggplant parmegiano, but it's different

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Speaker 1: than what you think. There's no mozzarella cheese. It's basically

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Speaker 1: a little tomato and some and some parmesan. That's it layered. What. Yes,

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Speaker 1: it's baked in the oven. It's alforn. No. Yes, it's

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Speaker 1: very good. So you get you get that like um

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Speaker 1: crispeak and creamy sort of texture of the eggplant. You

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Speaker 1: have the saltiness from the parmegiano regiano cheese and some tomato,

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Speaker 1: so it's that's it. So it's not like a bunch

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Speaker 1: of melted cheese on top of it. They also do

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Speaker 1: with zucchini. Okay, I don't know. I find the mazzarella

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Speaker 1: to be very important. That's your that's your American palette.

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Speaker 1: There's also something called chicken franchise, which is really kind

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Speaker 1: of funny. This is something that they created like in

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Speaker 1: the fifties or sixties when French food was like king

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Speaker 1: you know, everywhere, including America. They wanted to do an

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Speaker 1: Italian version of a French dish. So they called it

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Speaker 1: Chicken Franchise, which is basically a lemon butter sauce on chicken,

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Speaker 1: but it's you know, it's like breaded and then it's

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Speaker 1: like a lemon butter sauce on top of it. It's weird,

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Speaker 1: but it's basically chicken cutlet with lemon and butter. What

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Speaker 1: about a margarita pizza? What about it? Is it Italian

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Speaker 1: or American? I think it's Italian, but you have to understand, like,

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Speaker 1: you know, then like New York style pizza and all

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Speaker 1: that was really New York style pizza was It's such

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Speaker 1: an amalgamation because it has some it has some margarita elements,

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Speaker 1: but it's also it's it's it's it takes its cue

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Speaker 1: from Naples, but it's usually crispier than that, you know,

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Speaker 1: So they took like the Naples sort of style, but

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Speaker 1: they made it crispy as opposed to a knife and

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Speaker 1: fork pizza, which is what you find in Naples. Right.

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Speaker 1: You basically can't pick up a slice of Naples pizza.

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Speaker 1: It's very hard to do it because it's it's SAgs,

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Speaker 1: it doesn't have a doesn't have a firm crust, and

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Speaker 1: it's meant to be that way. It's very quickly cooked,

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Speaker 1: very high heat, and then it's just kind of like

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Speaker 1: soon is like the cheese melts, it's it. They take

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Speaker 1: it out. So you would consider Rio's to be a

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Speaker 1: red sauce totally Italian. Yeah, with Rayo's, it's like, you know,

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Speaker 1: you sit down, it's like you know, they have there's

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Speaker 1: a guy named Joe there, who who there's no menus,

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Speaker 1: there's no menus. Um. Joe sits down, so you're at

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Speaker 1: the table. Joe grabs a seat. He had a chair,

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Speaker 1: he turns it backwards, sits on the chair, so he's

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Speaker 1: sits on the chair so it's backwards, and he says,

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Speaker 1: he always says the same thing, Welcome to Rao's. This

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Speaker 1: is what we like to do. You know. We have

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Speaker 1: we have um. You know, he talks about like the

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Speaker 1: seafood salad that's famous there. It's like lobster crab and

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Speaker 1: shrimp in a lemon dressing. Then they have um, you know,

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Speaker 1: then they have mozzarella and tomatoes, they have mozarell they

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Speaker 1: have roasted peppers. You know, he goes you know, he

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Speaker 1: goes through all the salads and this and that. Then

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Speaker 1: he's like then we have pasta's you know, we have

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Speaker 1: they have one pasta that has cabbage in at that

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Speaker 1: famous for what Yeah. And then um, but you know

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Speaker 1: then they have like, um, you know, spaghetti and clams

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Speaker 1: and I mean you know you can imagine spaghetti with

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Speaker 1: tomato whatever. And then it's like then then he says,

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Speaker 1: and then we have veal. We can do a veal pacata.

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Speaker 1: We can do veal of milonnaise. We can do He's

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Speaker 1: just rattling all this off. We can do a vealed shop. Yeah.

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Speaker 1: And then it's like and we have chicken. We It's

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Speaker 1: just like honestly, he goes through it. It's like he's

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Speaker 1: a machine. But just like there's like he's Joe is

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Speaker 1: famous for that. He's the best. Um. And then he's

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Speaker 1: like you have to have a meat balls, you know,

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Speaker 1: And so the peoples come out and you're like they're huge,

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Speaker 1: and it's like it's that though they don't come on

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Speaker 1: a ball of spaghetti. It's like it's sauce. And that's

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Speaker 1: how I like pet balls. I want him in a

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Speaker 1: lot of sauce. They also have lemon chicken. Their famous

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Speaker 1: for that. Okay, really good, I mean yeah, but that's

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Speaker 1: definitely an Italian American situation. Yeah for sure. What's like,

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Speaker 1: what's like a pizza that you make that maybe is traditional,

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Speaker 1: but then you add your own flavor to do you

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Speaker 1: have like a signature in that in that sense that

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Speaker 1: starts off traditional and then whether it's topping wines or

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Speaker 1: I like to make this sort of I like to

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Speaker 1: make a pizza with with an Shoby's and squash blossoms

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Speaker 1: on it, but I put an egg in the middle.

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Speaker 1: Oh that's so American. Well it isn't. It isn't really. Yeah, Um,

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Speaker 1: I haven't really seen it that much in Rome, but

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Speaker 1: like I've seen like the squash blossoms in the antio.

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Speaker 1: I meant the egg. It's a great lunch pizza, you know,

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Speaker 1: or brunch. I love a brunch pizza. Yeah. So I'm

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Speaker 1: gonna give you two choices. You get to eat an

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Speaker 1: Italian American meal, we get to go. You get to

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Speaker 1: go to Italy and eat an Italian meal. I'm gonna

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Speaker 1: choose the Italy one. Okay, I'll see it, let's go.

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Speaker 1: Always Hungry is created by Bobby Flay and Sophie Flay.

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Speaker 1: Our executive producer is Christopher hasiotis Always Hungary is produced, edited,

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00:26:59,280 --> 00:27:02,560
Speaker 1: and mixed by Nathan hosts Dressler. Always Hungry is engineered

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00:27:02,560 --> 00:27:05,560
Speaker 1: by Sophie Flay. For more podcast in My Heart Radio,

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00:27:05,680 --> 00:27:09,320
Speaker 1: visit the I heart Radio app, Apple podcast, or wherever

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00:27:09,400 --> 00:27:10,840
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