Hi guys, we are going to an artisanal sausage factory
in the province of Catanzaro.
We’re still strained by last night,
because we probably exaggerated.
But now let’s make a stop to the Autogrill.
 
 
 
 
 
So, I am inside the Marvella sausage factory
and I just met Crizia, the owner’s daughter.
This is my father’s project, indeed.
We decided to carry on an ancient tradition,
that is the tradition of cured meat from Calabria,
that is well-known all over the world.
We started this business helped by my brother too,
he has been fundamental.
-What’s his name?
-Tommaso.
-Hi Tommaso!
Then my sister and me joined the project
and it became a family business.
Let’s go see some fat.
Here we are! Welcome to our laboratory.
-There’s a very good smell.
-It’s the natural smoking.
Our factory is one of the last ones
that keep on smoking meat with wood.
We use beeches and oaks from the surroundings.
After this first step,
we place the meat here to rest.
-For the drying process.
-Exactly!
-They’ll be ready by the 17th of September.
-Yes, the drying process is a fundamental phase.
So, this was the second step.
But I feel like something is missing, right?
-Yes, let’s go see the rest.
This is already washed.
-This is a huge storage.
-So, it can appear strange,
but the mould is very important
because it makes the meat season.
But when we eat it,
should we remove the skin or not?
-We only use animal guts and it’s all natural,
however it is better to remove it
before eating the product.
It's intestine, so it's better to remove the skin
Is this the last step?
-Yes, this is the last one, then we pack them.
-And then we go eat them.
Casually, there’s a table waiting for us.
-I can see that you are watering.
Look at this slice, it has a beautiful orange colour.
It’s because of the chili pepper and the seasoning, right?
Let’s go on.
So, this one is the capocollo.
-Why is it called capocollo?
-Because it is made with the head and the neck.
I will let you enjoy it
The smoking is light,
but the meat has an amazing flavour.
There’s a very spicy aftertaste.
This one is the soppressata.
-Look at its colour.
-They say that it has to make you cry.
If you cry then it is well seasoned.
It is very good, I love the flavour and all the spices.
-You have to eat the ‘nduja at room temperature.
Even if it’s hot.
This is very spicy!
-Let’s make a toast.
-Yes, today it’s the 4th anniversary of our factory.
-Congratulations!
 
 
 
They gave me this bag of hot chili pepper, it’s 1kg.
It will be enough for the rest of my life.
 
 
 
I survived to my second day in Calabria,
now I’ll go to Scilla to meet Kento.
I also have a present for him.
 
We took a tiny thing, look at it.
If you say that Americans eat a lot
it’s because you’ve never been to Calabria.
This is the classic treat that we have for breakfast,
with rum and custard.
It’s perfect for summer days.
Mamma mia, it’s beautiful.
And it is filled with whipped cream.
There’s a lot of rum.
You could get drunk with this.
There’s a lot of alcohol.
It’s perfect for a well-balanced breakfast.
 
Obviously, after all those desserts
we decided to have an aperitivo.
These are at least 40.
-No one has it.
-Wow, amazing!
-We are the only ones who has it for now.
-Guys, it’s fantastic!
-This is a chocolate and chili pepper liquor.
-Homemade by my mom.
-Why not?
-Is it spicy?
-Yeah it is very spicy,
it seems like a spicy alcoholic mousse.
Very good.
We’re here because we are going to Messina.
-It’s very nice.
-Yeah they already told me that Messina is very nice
because you can see Reggio!
 
 
Kento told me that trains get on the ferry
to go from Reggio to Messina.
Do trains get on ferries
I don’t know Rick.
-The train is on the ferry.
Now an airplane will arrive too.
-I thought that they called a taxi for us.
There’s someone waiting for us.
 
-I’m sorry, we thought that… but where were we going?
-Up there! Because I saw the cameras.
-He wasn’t our taxi driver!
So, we are at Pasticceria Irrera in Messina
and we are talking about desserts.
Something arrived.
This is a forbidden dream.
I can’t wait to try this very thin almond paste.
-I got fond of it, it’s beautiful.
But then I got carried away
and I spent a lot of time doing experiments
because I had many ideas to try.
Let’s try it.
Hi, mom.
I’ll ask them to send one of these at home every week.
Mamma mia, amazing.
Sometimes the almond paste that covers the cassata
is too thick and it makes it cloying.
This one, on the contrary,
it’s like a cloud.
Everything is well-balanced.
This is ricotta cream,
you can see that it’s very creamy and smooth.
Spoon test: fantastic.
It’s like a cloud.
This is the first time I filled a cannolo.
I could have made it tidier, however.
 
I am surprised by the high quality
of every product of this bakery.
The owner talks about pastries
as if he was their father.
And he looks for perfection in every single pastry,
the cannolo has just 3 ingredients
but every one of them is perfect.
The pignolata is the last one of the desserts triad.
I expected it different,
I thought that it was like profiteroles.
I try some coffee granita too,
they told me that the granita of Messina
is better that the one of Catania.
Let me know in the comments
what you think about that.
I ate too many desserts, as usual,
they gave us more than we asked for.
And then a guy arrived
and asked me to try some arancini.
So now I am waiting for him.
How do you call them in Messina?
Arancini o arancine?
-Arancini, it’s masculine.
So, Emanuele knows
that I usually am not that hungry,
gave me 5 arancini.
I’ll start with the Arancino alla Norma.
Mamma mia, there’s a lot of filling.
And the crust is very crispy, I like it.
Alla Norma is always the best one.
This one is an Arancino with pesto and shrimps.
It’s very good too, but I prefer the first one.
Messina is like that, people randomly give you arancini.
Now I’m going back to the hotel
and tonight I will eat again with him.
-It’s not over yet.
 
 
 
 
We’re at Kilometro Zero in Villa San Giovanni
and Kento wants me to try two different appetizers.
-You are becoming weak,
the day before yesterday you were different.
You’ve changed.
We will have a mixed fish platter
because they told me that it’s special.
We’ll have a cheese and cured meat platter too.
-And what about the pasta stroncatura?
ok, fine
Here’s the fresh fish tasting.
There are different things.
-There’s a sword fish wrap with mint,
fried codfish,
red shrimp from Mazara del Vallo with zucchini,
local squid filled with fresh local vegetables,
an anchovies pie, and octopus with a potato mousse.
-Bon appétit!
The stroncatura, guys!
 
This is the end of the vlog in Calabria,
I wanted to dedicate you a phrase,
It’s a famous saying that I revisited:
When you go to the south of Italy, you cry two times:
when you go away,
and when they tell you
that what you ate was only the starter.
-Indeed, now we’re going to eat!
Guys, this is the end, see you soon.
Remember to subscribe to my channel
and turn on the notifications. Bye!
 
