- Have you ever wondered
what Italian people order at an Italian restaurant? It's probably not just pizza
and chicken parmesan, right? - Definitely not.
- Not at all. - Chicken parm? Oh no! - Nah, no way. - I didn't think so. Lucky for me, five of my subscribers, Eleonora, Federica, Anna, Nicola, and Vera agreed to help me order
off of an Italian menu a little bit more like a local. And the food is here.
Let's see what they picked. (upbeat music) - Hello, everyone, my name is Federica. I was born and raised in Italy. The first dish is Carciofi alla Romana, which means artichokes Roman-style. It's a really, really simple
dish made with artichokes, parsley, mint, salt and
pepper, and olive oil. My grandma used to make this
by covering all the artichokes in the pan with a paper bag. And it was like a way of steaming and not letting the artichokes
get too dry while cooking. They're really easy to do, but at the same time they're
really, really tasty. - Artichokes are one of my
all-time favorite foods, and I know that they're not
common all around the world. For example, I know that Rajat's first
artichoke was with me, and I was really excited. I was like, "This is how you eat it!" And he was like, "This
seems like a lot of work." And it is, but it's worth it. This is my first time though,
having a breaded heart. Like I've had it with the whole thing, but never just the middle. Ooh, this is gonna be really good. Should have gotten a knife,
whatever. Live, laugh, love. (jaunty music) Wow. The center of an artichoke
heart has this beautiful texture that's a little bit crunchy and soft and the flavor is very
difficult to describe. It is entirely its own thing. I think that an artichoke
tastes like an artichoke. Which is, it's like, that's not helpful. But it's like a very delicate flavor. And when you add something
crunchy and spice like these breadcrumbs have
a lot of flavor in them. It just, it's harmonious. There's a sauce that this
came with, but I am not, I'm not like such a big
fan of really creamy sauces with artichokes in general, just because I am a stan for the actual flavor of the artichoke. I'm like, "You don't need
anything, girl. You are the star." Oftentimes, when I go
out for Italian food, I tend to just like go
straight for the pastas and I'm just like, "Whatever, appetizers, get outta my way. I want the noodles!" But this is definitely a dish
that if you like artichokes, find a way to order this and don't go straight for the
pastas because this is fab. And it's great for sharing. Everybody doesn't need their own heart. I mean I could eat this
whole thing myself, but this is a good share. - Hi, my name is Nicola. And I am born and raised in Rome, Italy. - I am Vera. I was born in
Castellammare di Stabia, around between Naples and Sorrento, but I've been living in Rome together with Nico for 15 years now. - My name is Anna, and I'm from a small
town in northern Italy, near Lake Garda. From the fried selection, I chose for you to try the
Mozzarella in Carrozza. - [Nicola] That means
mozzarella in a carriage. This is a typical dish
from the Napoletana area. And it consists of slices of mozzarella enclosed in two slices of
bread that acts as a carriage. - Once you pull away the cheese and it has the stringy cheese, those should represent the harness that goes around the horse when you're going on the carriage. - I always found the name of
this dish little bit poetic and I love the mix of
crunchy and soft texture. - I think it's a staple
in a lot of families, or when you go out with friends, you're gonna get the mozzarella
in carrozza as a snack, and I think you're gonna enjoy them because who doesn't like fried food? - I mean, to me, this is just
a square mozzarella stick. I'm not mad about it. Oh, if you like mozzarella cheese, and you like bread, let me tell you, about this amazing dish. There are certain things
that certain cultures have just nailed down. The Italians got the
best cheese, you know? Like, my God, adding some fresh tomatoes with this. It's a poetic dish for sure. I don't know if that's
because of the name, or just because melted cheese is like one of the best
food groups, but I love it! I don't know if that's gonna
be a surprising reveal. It is interesting though that
like you can see in the dish that it is these two pieces of bread, like the crust that remain,
'cause I ate it so quickly. But instead of the mozzarella
stick that I'm used to, which is just like a
breaded piece of cheese. I do like the bread on the outside and just the big slab
of cheese in the middle. It's a nice change of pace. I will say though, that one of my favorite childhood memories is of going to like the
local pizza restaurant and ordering mozzarella sticks
as an appetizer to my pizza. Because that makes sense. Yeah, let's keep going.
This so far has actually, so far this has been very
breaded and I'm here for it. - My name is Eleonora. And I live by Lake Como in Northern Italy. From the side dishes I've
chosen Caponata for you to try, which is a mix of vegetables. Typically there are
bell peppers, aubergine, zucchini, potatoes, - And also vinegar. This gives to the dish a very distinctive, although well-balanced
sweet and sour flavor, which is typical of Sicily and not so common to find
in the rest of Italy. - In a departure from breaded, we have the most vegetable-y
vegetable dish ever. And it's crazy, like you can see, all of the different vegetables in this, from the onions to the
peppers to the eggplant. Oh, yum! There's a natural sweetness to this dish and I do think some of it
is coming from the onions, but maybe some of it's just coming from the caramelization of
the eggplant and the peppers. This is, oh, I got bread. Mm hmm. This really does taste kind
of like an end of summer, harvest type of salad. It's just like a celebration
of vegetables, which I love. (jaunty music) Have I ever had this before?
I don't think I have. I think this is one of those dishes that like when looking at
a menu, would I be like, "Oh yeah, I want that." I don't think so, especially
not at an Italian restaurant, where, like I said earlier, I literally push people out of my way to get to the pasta section of the menu, so I probably glossed right
past this and this is fab. This also seems like something that you could probably
make really easily at home. This does seem like it would
be really good with pasta. Like it would be really good. If you're somebody who loves eggplants, I think that this is a dish that you should definitely check out. The eggplants have like a
meaty texture in all of this, but the peppers kind of round it out, so it's not like you're just
eating a big plate of eggplant. It just, everything is
working really, really well. It's almost as if the Italians know what they're doing in the kitchen. - From the fritte selection,
I chose the sarde, which is a small, tiny fish
that is enjoyed all over Italy. - This dish reminds me
a lot of my granddad, who loved to cook this dish in his terrace with his portable grill. Make sure you have two pieces
of bread and a slice of lemon. Have it like a sandwich. This is one of the best
combination, in my opinion. - I'm a bit of a picky eater when it comes to elements of fish, so I do tend to leave maybe the tail out, but there are some people
who do eat the whole fish. - These are bigger than
I thought they would be. Like in my mind, I think I thought they were
gonna be more like anchovy size. Like, this is a fish. I'm also a little bit anxious
about bones, but oh, okay. Are the bones just so soft
that I can just eat them, I guess. Let's put you on some bread, fishy fish. I don't think I've ever had
a fried sardine, have I? Yeah, it's great. Mmm! I do really like sardines. I had sardines for my
first time on this show and since then I've actually
bought them in tomato sauce in cans and I really, really like them. I think mentally, I'm like,
"What about the bones?" Because like as a kid eating fish, I feel like my parents were always like, "Oh, Beryl, you don't
wanna eat a fish bone. Like you do not wanna eat a fish bone." And now I'm just scared of fish bones. But these are not, like this
feel, this is like hair. These are, well, you probably don't want
that in your throat though. They said that you can eat the tail. Oh, it's just like a little
shrimp tail! Mam. Oh! Okay. I feel like I'm like a
child discovering things. This just seems to come
off the spine so easily. Doesn't this kind of look
like a cartoon trashcan fish that cats would eat and they'd be like, "Mmm! Gulp! Gulp! Gulp!" Anyway. Can I eat the head? I guess
I could eat everything. Let's try some fish cheeks. There's not much meat in
the head, to be honest. I feel like the heads of
other fishes are better. It's got like a very, very soft flavor. This is not a fishy fish. This
is like, it's a tender fish. Come here spine, get off.
Okay, it doesn't matter. The bones are fine. The bones
are fine. The bones are fine. The bones are fine. Yeah. Okay. The bones are fine. They're just like kind of
freaking me out to see them. Oh, if I had a glass of
white wine right now, ooh, that'd be great! You guys were so close
to getting the pasta. I'm really excited. Next dish! - From the salads I have chosen
Insalata Finocchi e Arrance for you to try, which is a salad made
of fennels and oranges. It's super refreshing. - It's a typical winter salad, since its main ingredients are
in season during the winter. - I personally love it and it also convinced even my husband, who's a fennel hater. It's really, really good. - Despite the simplicity
of its ingredients, the taste is very complex. - I am a very big fan of fennel and I've definitely had this salad before. I love how crunchy fennel is raw. And when you cook it, it
still retains the crunch, but the flavor changes ever so slightly. Raw fennel has that kind of very slight black licorice taste, but I don't like black
licorice, let that be known. I do really like the
flavor of it in fennel. Combined with citrus also, it's like the most perfect
pairing of salt and oil and citrus and fennel. I also think that this is kind of nice. It almost acts a little
bit as like a refresher. I've just had a lot of heavy flavors. I feel like I'm getting the
reset for the pasta course. I feel like I'm not eating
this very gracefully on camera. Every time I put it in my mouth, there's like fennel hanging out. It's just kind of, these are
big pieces and that's okay. It's just like, it doesn't
look so great on camera, when you're like, "Mmm,
I'm taking a bite." I'm just taking a bite. Anyway, if you're somebody who's like, "I really don't like
black licorice," like me, don't write off a raw fennel
salad or fennel in general because of its association
with that flavor. It's really good. You
don't wanna miss out on it. It's, yeah, that's my PSA. Pasta! - From the pasta selection, I chose the Tagliatelle
Verdi con Ragu di Cinghiale for you to try. It's just tagliatelle, so the fresh pasta, together
with wild boar bolognese. It's not your average bolognese sauce. This one is a bit more particular because it is made with wild boar, which I think it's a
very important ingredient of the culinary tradition of Tuscany. I think the wild boar just gives this dish a very warm and cozy taste, which kind of makes you feel like winter, like having dinner with your
family near a fireplace. Whenever I see it in a menu, I know that that restaurant means good. I just link it with cozy
traditions and family. - This pasta smells fricking good. Ugh! I love a wild boar ragu. I don't, okay, I don't mean to be that girl
who's like "My husband!" Like Rajat really loves a wild boar ragu. Anytime it's on the menu, he's like, "Well, that's what I'm getting." Like, I don't know if you guys
do this with your partners, but we like to play the game of like, "What is the other one going to order?" And if that's ever on the menu, I'm like, "That's what you're getting." Ooh, God, these noodles look good. All the pasta from this
place was homemade. So I was really excited that this was the one that got picked. I can't! It's like hard to.. Without the spoon, I feel like an idiot. Oh my God. Wow. Even for delivery, this pasta
is cooked really, really well. I was worried it might
be a little too squishy, but it's actually still al
dente, which is really nice. Ooh, this sauce. There's, oh, because there's like truffle. I was like, "What is this
little flavor enhancer?" There's truffle on this. Like
shaved bits of truffle on it. Mm. God, pasta just like, you just like feel it
inside your body, you know? When you eat it, you just like, even if you're crying and
sad, eating a bowl of pasta, it's still better than not
eating the bowl of pasta when you're sad. I think in general, I'm not usually somebody
who gets meat sauces. I usually like getting
like white wine sauces or seafood pastas. This ragu is like really,
really nice though. And I can see why this was recommended. I think one of the interesting
things about Italian food is all of the different
shapes and types of pastas and how they're all used. And not to plug a video that I have made, but I did a video with a pasta expert and she talks to us about
all these different shapes of pastas and the correct way to eat them. Meaning like the right types
of sauces to eat them with. I'll show you a little clip. But then I'm also leaving
a link in the description so you can watch the whole thing. It's a very interesting video
and I honestly learned a lot. This is a lot of pasta, honestly. And like, okay, so when
the delivery came, hold on. I have to just show you how
many people they thought that this food was for. Let's count. One, two, three, four, five, six. Party of six. Party of one. I was a little upset that
nobody recommended a cannoli because cannolis are
honestly my favorite food. But I'm also like actually
really full from all of this and like I feel like a cannoli would be wasted on me right now 'cause I would just be
going through the motions, but emotionally, I don't know
if I would really be there. Italian food to me is definitely not known for being the best like
leftovers type of cuisine. I do think that the caponata
is gonna be very good leftover. But like three-day old pasta, like, that's not really the vibe. So I'm gonna have to do
a little bit of sharing with all this food. But man, what a feast
today was! So delicious. I feel like I definitely got
introduced to some new dishes. I am beyond satisfied and happy. Asha has been waiting so
patiently for me to finish. She's like, "Come on!
Gimme some of that pasta." Asha, I'm not gonna give
you any. Look over there! - [Off-Screen Voice] Asha. - She's like making such
direct eye contact with me. It's been very aggressive. I hope that this video has inspired you to try some new Italian dishes
next time you go out to eat. Don't forget that
everything that I ordered is in the description, along with everything else
that everybody recommended. Thank you to everybody who helped me out, and let me know in the
comments what other cuisines would you like to see in
this "Delivery" series. In the meantime, here are two more episodes of the show to keep you entertained and I will see you all in my next episode.
