-How was it?
You just have to eat.
This is a tomato and prawns gazpacho.
This one is a carpaccio…
He's been defeated.
 
 
 
 
Sound of love.
This journey started very well,
I forgot my phone at home,
and I had to go back.
I could have ruined everything.
And then a bridge on the road was closed too.
However, the content never stops,
so here’s my breakfast
and then we’ll fly to Calabria.
 
 
Some tips for your trips:
take a power beats pro, some wallets,
and finally a must have:
the towel.
This is very important for people like me
who have problems with sweat,
because if you’re sweaty
they can’t check your heat
and you can’t go on the plane.
Hi guys, I’m at LA airport, in Lamezia Terme.
This is a Supreme hat from last summer drop
and it’s perfect for time lapses.
It is a must.
Hi guys, I’m Mocho and I’m in Reggio Calabria.
We’re going to meet our guide,
he will be a BIG surprise.
And we’ll go to eat some
ice-cream for breakfast.
Today the IRS is going to drop something new
and there’s a lot of people waiting.
Maybe we will manage to buy something.
I promised you a big surprise.
Not that big though
Our guide for this trip will be Francesco Kento.
I have a lot of faith in him.
He brought me to have breakfast at Sotto Zero.
FK: A very poor breakfast.
M: What will we eat?
FK: You have three options;
it depends on how much you want to eat.
If you want a light breakfast,
go to the beach etc,
you can have a coffee granita with
double whipped cream and a brioche.
WHAAAT?
The second option is one of the ice-cream cups
that you can choose on the menu, with a brioche.
And finally the highest level,
honestly I never had this for breakfast.
It’s the signature cup, with a brioche.
This one is extreme.
We’ll see what you’ll go for.
M: You all know that I like signature things. Let’s go.
So, the boss came to help us.
We chose the Sotto Zero cup that is the biggest one,
and then I’ll have a fig and mulberry granita.
 
-You have to try the fig first, and then the mulberry.
It tastes like an entire fig tree,
it’s super tasty and sweet.
It’s very mellow, it has the same texture of a fig,
it’s like eating a frozen fig.
The mulberry has a particular taste,
like a wild berry.
It’s not a blueberry nor a blackberry.
It tastes like flowers too,
it’s very sweet and there’s a fantastic berry taste.
In northern Italy we don’t really eat mulberries.
FK: It’s a particular berry, it gets ruined
as you take it off the tree,
so you have to either eat it very fast, or in a granita.
So, this was the starter of the breakfast
and now we’re waiting for the ice-cream with brioche.
 
 
I can see some pistachios too.
There’s whipped cream, ice-cream,
strawberries, pistachios
and other different fruits.
A fantastic breakfast.
With a brioche too.
What am I supposed to do with this?
FK: Take the brioche top
and put some ice-cream on it.
Welcome to Reggio Calabria.
M: It could have been worst.
Look at the pistachio ice-cream.
That’s the right colour of pistachio,
it shouldn’t be green.
There's some other hidden fruit too
We finished our breakfast.
Now we’re leaving this magical place,
we’ll have a walk and then an aperitivo.
FK: Yes, we’ll just have an aperitivo for lunch
because tonight we’ll have a big dinner.
 
 
Now I’ll try something very typical:
the brasilena.
 
It’s a coffee flavoured soda.
FK: You’ll love it or hate it.
M: Just like my entire life. There’s no in between.
In Reggio there are many contrasts and fights,
and there’s a fight between siesta and brasilena too.
There’s a big dissing and Kento prefers the siesta.
Tell us what you think about it.
FK: It’s perfect, it tastes like summer in Reggio Calabria.
M: To the Siesta staff, call me if
you want to contact Kento,
I’m his manager.
 
I’m ready.
I don't catch any smell.
Guys, it’s very good!
 
At first it seems like a sparkling coffee,
but then it tastes like cola too.
But there’s a predominant taste of coffee
and it’s very good and sweet.
FK: I used to drink it a lot when I was a kid,
I couldn’t drink coffee
but I used to drink a lot of this.
So, the Siesta was super,
but I want to try the Brasilena too,
so I can understand this fight better.
Like west coast vs east coast
M: the IRS still didn’t drop anything,
everyone’s still waiting for it.
FK: but they don't seem very excited about it
 
 
I bought something in Reggio too,
two pairs of stance socks, with some donuts on.
I already had this one
This one got ice cream on it
beautiful
H: You’re so polyhedral in this vlog.
M: Yeah, right?
With the drops, the socks, my princess backpack…
 
 
 
A friend invited us to drink a shakerato at Fragomeni.
They say that this is the best spot for shakerato.
I have no idea what it is, let's find out
So what’s that?
It’s a shakerato, with chestnut ice-cream,
chocolate and some liqueur.
I guess baily's
M: it’s a digestive to drink before dinner,
with a brioche, of course.
Ok I’ve mixed it.
Is there Nutella?
-Yes.
M: It’s slightly alcoholic, but it’s good.
Very good.
Guys, I am very hungry.
I really liked the shakerato,
even if I don’t really like Nutella.
However, I got very hungry,
and they gave me some presents too.
Where are we?
FK: We’re in Aretina, near Reggio Calabria,
and you are going to try
a glorious gastronomic experience.
It was a long road, huh?
I won’t ask you anything,
I’ll bring you random dishes, and you will eat.
There won’t be a pause between starters,
first course or second course.
I’ll bring you everything and you just have to eat it. Ok?
 
This is a tomato and prawns gazpacho
with some ‘nduja toasted bread.
M: I love the combo ‘nduja and prawns.
The gazpacho is pretty bitter.
FK: It contrasts with the sweet prawns.
M: In Milan you would pay that dish 60€.
That’s weird. But that’s the magic of Calabria.
M: This oyster seems like butter.
FK: Everything is super fresh and locally sourced.
M: You don’t even have to eat it, it melts immediately.
-This is a swordfish and croaker carpaccio.
M: I like the citrus vinaigrette.
Look at this chili pepper.
This is sensational.
-This is an octopus with tomatoes and mint.
FK: This was worth all the journey.
M: Absolutely.
The mint is very interesting.
M: Baked codfish with toasted almonds
and caramelized onion.
-With some tomato sauce
and balsamic reduction.
M: This is just a warmup, obviously.
This is a psychological war:
I don’t know whether this is a starter or a second course.
But I didn’t eat any first course, so…
FK: Yes, this is a starter.
M: This is very delicate.
FK: I really like the vegetables.
-Where are you going?
After this one I’ll make you pause.
M: Some fried fish.
Mussels, prawns and swordfish stomach.
FK: Fabulous.
M: This is very good.
-This was just the beginning.
FK: It’s a long climb from now on.
-You ate half a dinner.
M: Very delicate.
Some women are watching
Temptation Island
and commenting it.
They told me that when you come here
you can decide whether to eat or not a course,
but today he’s hammering us.
FK: This is amazing, I love swordfish.
M: salmon covered in squid ink
with a potato and zucchini cream.
Very good and delicate too.
These baked scampi are amazing.
After 12 appetizer courses,
we can start with the main courses.
We’ll have some spaghetti.
 
This tastes like all the previous courses in just one dish.
It tastes like sea.
Bergamot cream in a chocolate glass.
Here you eat glasses too
Guys, after the dessert
we can finally go back to Reggio.
I need to have a walk
