The Street Food Prince of Portland | Street Food Icons

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-On the West Coast, researching, there is no one that makes the panzerotti fritti, I am the only one bringing this food from Puglia in the West Coast. Why we keep this panzerotti just in Puglia? Why? It's a secret? Dough? Who knows? I have to tell everyone I can. None of my customers have never heard about the panzerotti. They try one small, and they don't even finish one small and they run back, they want another one. And say, "Look what I found today! Who are you? What are you doing? This is magic!" ♪♪ Janet, panzerotti quattro formaggi! [ Honking ] My name is Trifone Walter Ferrante. We are in Portland. I run Bari Food Cart, and we make panzerotti fritti. The panzerotti fritti is typical of southern, east Italian food. It is very like the thin pizza bread dough filled with a base of fresh mozzarella, chopped tomato, fresh oregano, pepper. Fold as technique as a calzone, but is fried. We have 13 panzerotti on the food cart. The most popular is the country which is with fresh tomato, mozzarella, home-made basil pesto, sun-dried tomato, and oven-roasted chicken. The dough is the key. It is not heavy. It's not chewy. It's not greasy. And when you fry it, it's just gourmet. When the dough fried and the mozzarella melts, everything inside -- I wish we can give like the smell from the camera. Now we are making the barese. This is what we make at home, what I make. But at home, our parents, they do the carne, which is the ground beef. This 'nduja -- cured pork, salt, chili flakes. This is magical ingredient. See the technique I have to take the filling because it's not like you fold. If you fold, they all will fall, so, it's difficult work with. So, with my finger, I help keeping the filling inside. You have to be gentle, delicate, because if it broke, it broke. You have to know when they are ready. It's by experience and by feeling and by the smell. See, this is very ready. You don't want really brown, brown, brown. You want it nice and gold. We have a barese, carne, and calabrese. Robin, Robin, Robin, my lady. My special. -Here you go, Robin. -Thank you. -Thank you, sweetie. -You're very welcome. Thank you for always being here ready to serve your customers. -And of course, don't eat all by yourself. Save something for your husband. -[ Laughs ] It might not make it home. -I know. That's why I'm telling you. I'm from a little metropolitan called Adelfia, which is a city in Apulia region, in the southeast Adriatic coast. Whole town knows me and knows my father because he's the mailman. Around ten, 11 year old, I started work in a little bar in my town making cappuccini and espresso. Eleven year old. Cappuccini and espresso. Like at 5:00 in the morning, opened the bar. Then I worked in a little local pizzeria serving -- serving the pizza everywhere. I was the only waiter. Like 12 year old, I was the only waiter serving like 40 -- 40 people in one time. I was always there, like looking in oven, and looking in, putting the pizza, like smoking like this. And my mom always yelling, "Come here, leave them alone! They have to work." And they would say, "No, leave him here." They were petting me because blond, blue eyes. Said, "No, leave him here. It's fine. It's no bother to us." So, see, when I was already a kid, this kind of thing. ♪♪ This is the Glenn Jackson Bridge, which now we are on the border. We are entering in Oregon state. There is the sign there, welcome in Oregon. Ciao, Washington, I'll see you tonight. Hi, Oregon, good morning. I'm coming. We're going to Alexis Food in almost downtown Portland, the other side of the river. It is a nice warehouse. They specialize in this like Italian and south cheeses, flours, all imported from Italy. Hello. -Hi, Walter, how you doin', man? -Buongiorno. Good. -Got your mozzarella. We got your 'Nduja. -Ah, ha, ha, ha. -Yes! -We got some nice Levoni prosciutto. -Si. -Got your ricotta, the burrata, and of course you have your salami -- -Ah, ha, ha! Muah! These, these, these, these, these, these. Mama Mia! [ Sniffing ] Smell them. Can't smell? No. I can smell from here. Can take a bite. The salamette. This is 'Nduja. This product in Italy, just the Calabria people can make. It is a spicy spread salami. ♪♪ In the south it is -- it's great, but financial, economic -- economically it is very difficult. If you want to have success, you have to move to go somewhere. In 2004, my friend, manager here in America, my friend from my town knew me as a -- I was a good waiter, he would start to call me and gave me this chance to come in California to work for this restaurant which was opening a new restaurant. When I came here, I was 29 years old. I was scared, but I said, this is the only chance of my life. I never took an airplane in my entire life. The first airplane, Milano, London; London, San Francisco. I cannot read the ticket. I don't know what I'm in gate. I start to work, no speak English, but because my skill, my natural skill, is like be a waiter. And they said, "You don't speak English, how you make possible I have a great dinner?!" That's my job! After three months I was here, I meet my girlfriend which become my wife. It was hard to communicate, but love is blind. We started with a little dictionary, with a notebook. Slowly, slowly, slowly become natural. People knows me because always I talk wrong. I no say grammatically correctly things. I -- I tell this company to make the sticker like "Southern Italian Street Food." And I spell for them, and I spell "Southern" with an A. And then they want to change it. I say, "No, no, no, no, leave that. People knows me. People know what I mean." You know what I mean? ♪♪ And let's go. This is a particular dough from Apulia, it is made with double, zero-zero pizzeria flour. It's not like I go to the bakery, I buy the bread and I fill up with stuff. I make that. It's not just flour, but the semolina give the texture on the dough. It's nice -- crispy and fluffy in the same time. And that semolina give the goldness color to the panzerotto. No aggressive, no violent. This is a dough gentle. It's like your wife, like your girlfriend, something you love it. The logo, the logo. My business partner create this because the panzerotto, this is the panzerotto. It just looks like a smiley face. I give some smiles, some happiness. That's what it is all about. Buongiorno! Buongiorno! Bella! How are you? Thank you, sweetie! Grazie mille! In 2014, me and my coworker, good friend from the Italian restaurant where I was working, we went in Italy for a trip. We were in Bari, and we were in my friend house, Salvatore. And then eating the panzerotti. Salvatore stopped to ask me, "But what do you want to do in your life? You are waiter for your life. It's time, do not underestimate yourself anymore." He started to ask question about Portland, he start talking about the food cart. And then he looked at me, he said, "We have to make panzerotti. Who does the panzerotti there?" We start to look, we start to look, like I said: nobody. He look at me, he said, "You are crazy." I like the idea, but I need to know what I have to start. And one year later after that, Salvatore came in the summer. Step by step, one year later, we opened the food cart. But when I opened, I was selling two panzerotti in one day. Three panzerotti in one day. I go home, "Christina, I sold nine panzerotti, I make $50! Oh, my gosh, people like it!" But every single person try, become a regular. Year by year, more customer, more regular, and the panzerotti, the voice of the panzerotti is spreading. This is my family. This is one reason it make me keep going because they really believe in myself and they really support me. And that's why the reason they're here -- they are here every day with me. Compared to Italy, here you can succeed with your dream because it's America. In America you come, the dream can come true. But you have to work for your dream. You have to chase your dream. You have to earn it. ♪♪ I'm done, I give up -- where can I make panzerotti in Portland? Where are these people gonna go to find the panzerotti? Nowhere. My customer is my life. Without my customer, Bari cannot be successful. The money goes -- come and go, come and go. Buy and blah, blah, blah. But this is what I love. The love of the people. They make me feel good. I don't need the million dollar. More people happy I make, the more happy I am. I go home, I feel rich, I feel like content. ♪♪ When we do the cannoli, I have this big sign. I have car from the road, look at the sign. They run to it and say, "Do you have cannoli?! Do you have a cannoli?! I'm from East Coast." ♪♪ ♪♪ When we do the cannoli, I have this big sign. I have car from the road, looking the sign. They run up to me and say, "Do you have cannoli?! Do you have a cannoli?! I'm from East Coast." ♪♪
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Channel: Munchies
Views: 641,871
Rating: undefined out of 5
Keywords: food, food icons, nyc street food, street eats, street food, street food icons, portland food, portland eats, portland food trucks, food trucks, Trifone Walter Ferrante, Panzerotti, how to make panzerotti, panzerotti near me, panzerotti recipe, panzerotti deep fried, deep fried foods, best panzerotti, how to make turnovers, best turnovers near me, turnovers near me, fried turnovers, mozzarella, italian food, italian food near me, best italian food, italian recipes
Id: x0yRXwopTRM
Channel Id: undefined
Length: 10min 25sec (625 seconds)
Published: Thu Jun 03 2021
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