>> THIS IS "CHRONICLE"
>> PEOPLE WAIT FOR A FIVE HOURS.
ERIKA: THE HUMBLE MEET ALL.
PIZZA SO PERFECT IT CAN’T BE
MESSED UP.
EVERYTHING TASTES BETTER WITH AN
ITALIAN ACCENT.
TONIGHT, ONE CHICKEN PARMESAN TO
RULE THEM ALL.
PASTA FROM A PRO.
SOME YOU CAN PRETEND IS YOUR
OWN.
>> A LOT OF PEOPLE WILL CALL OUR
RAVIOLIS PASTA PILLOWS.
>> PLUS, WHAT IS THE SECRET TO
MAKING DELICIOUS COOKIES AND
CANNOLI.
>> A PINCH OF THIS AND A PINCH
OF THAT.
ERIKA: EATING ITALIAN, MANGIA.
GOOD EVENING EVERYONE.
MOST AMERICANS DON’T SPEAK ANY
LANGUAGE BUT ENGLISH.
LUCKILY, WHEN IT COMES TO
ITALIAN FOOD, NO WORDS ARE
NECESSARY.
YOU JUST NEED A KNIFE, A4, AND A
GOOD APPETITE.
♪
ERIKA: AMERICANS HAVE A LOVE
AFFAIR GOING WITH ITALIAN
CUISINE.
PIZZA AND PASTA, ANTIPASTO COME
AND CANNOLI.
FOOD FROM THE HEART MADE WITH
LOVE TO NOURISH THE SOUL.
MANGIA.
>> I THINK ITALIAN FOOD IS THE
MOST FAVORITE OF ALL THE ETHNIC
FOODS.
PEOPLE HAVE AN AFFINITY AND
ADORATION FOR EVERYTHING
ITALIAN.
THE SIMPLICITY OF THE FOOD AND
THE ROMANCE BEHIND IT.
ERIKA: TONIGHT, WE ARE LIVING
THE GOOD LIFE.
WE BEGIN IN EAST BOSTON AT THE
NEIGHBORHOOD TRATTORIA AND
EATERY ONCE CONSIDERED OFF THE
BEATEN PATH UNTIL A TV
APPEARANCE ON DINERS, DRIVE-INS,
AND DIVES.
>> PEOPLE WAIT FOR OR FIVE HOURS
AND JUST CAN’T BELIEVE IT.
I WOULDN’T DO IT.
I’M JUST SAYING.
BUT THERE ARE PEOPLE THAT DO IT
AND THEY LOVE IT.
ERIKA: HERE IS WHY THEY LOVE IT.
IN A RIDICULOUSLY CRAMPED
KITCHEN, THEY PUMP OUT
EYE-POPPING PLATEFUL’S OF MADE
FROM SCRATCH ITALIAN CLASSICS.
CHICKEN PARM, THE SIZE OF BOSTON
COMMON.
SHRIMP PANSEARED AND PLOPPED ON
A BED OF BABY SPINACH.
>> IT’S A CLASSICAL SEAFOOD
DISH.
MUSCLES, SCALLOPS, SHRIMP.
YOU GET IT OVER YOUR CHOICE OF
PASTA.
MOST OF THE PASTAS WE CUT TO
ORDER AS IT IS ORDERED.
ERIKA: RINO’S PLACE ANOTHER
RINO’S PLACE
>> WE TOP IT WITH PROSCIUTTO,
PARMA, BABY SPINACH AND WE BAKE
IT IN THE OVEN.
ERIKA: OPEN IN 1980 TIME --
1985, HE TOOK THE REALM OF
RINO’S PLACE.
THEIR GOAL WAS TO SERVE THE
AUTHENTIC FOOD OF THEIR NATIVE
LAND.
>> I ONLY BUY IT ENOUGH FOR THE
DAY AND THAT’S IT.
THAT’S WHY WERE SO BUSY AND
EVERYBODY ENJOYS IT.
ERIKA: AND THE PORTIONS, IF YOU
HAVEN’T NOTICED
>> ARE PORTIONS ARE SO HUGE.
EVERYBODY GOES HOME WITH A
DOGGIE BAG.
SOME PEOPLE COME IN AND SAY
SERIOUSLY COME AT THIS COULD
FEED A FAMILY OF FOUR.
♪
ERIKA:
TO CAMBRIDGE WHERE PIZZA CRUST
IS THE CANVAS ON WHICH TO CREATE
CULINARY ARTS.
THE ACCLAIMED FARM TO TABLE
RESTAURANT WAS TOO SMALL FOR A
SERIOUS PIZZA OVEN, SO WHEN HE
OPENED HIS SECOND RESTAURANT, HE
KNEW HE WANTED TO UP THE GAME ON
THE CRUSTY ITALIAN PIES HE GREW
UP ON.
>> IT WAS TOP OF THE LIST FOR
ME.
PIZZA IS MY FAVORITE FOOD.
ERIKA: PIZZA IS MY FAVORITE
FOOD.
ISN’T IT EVERYONE’S FAVORITE
FOOD?
>> IT REALLY IS.
IT’S THE PERFECT FOOD.
THERE WAS AN OPPORTUNITY TO HAVE
FUN AND DO DIFFERENT THINGS.
I’M JUST DEADLY POLLING AND
GIVING IT A TURN.
ERIKA: HE TELLS ME HE AND HIS
PASTRY CHEF SPENT MONTHS
DEVELOPING THE PERFECT CRUST FOR
THE FOUNDATION FOR WAYPOINT
PIZZA.
>> STRETCH AND TURN, NOT TOO
FORCEFULLY.
I WANTED A BALANCE OF THE
NEAPOLITAN LIGHT AND FLUFFY AND
MORE OF THE PAN STYLE WHICH HAS
A STURDIER CRUST THAT CAN HOLD-
THE TOPPINGS.UST THAT CAN HOLD-
>> PICK IT UP AND TURN IT.
ERIKA: HE MADE ME HIS SOUS CHEF
AS WE WHIPPED UP THIS BEAUTY.
THESE PIZZAS ARE RICH AND
BRIMMING WITH FLAVOR, PERFECT AS
A MAIN COURSE OR APPETIZER.
AS THE TABOR -- TABLE WAITS.
ERIKA: SOME PEPPER.
>> THE PUMPKIN IS NICE.
SWEETNESS.
ERIKA: I LOVE THE TEXTURE.
YOU WILL ALWAYS FIND AT LEAST
SIX OF PIZZAS ON WAYPOINT’S
MENU.
>> IT’S REFLECTIVE OF THE
SEASONS AND WHAT IS AVAILABLE IN
THE MARKETPLACE.
WHAT I CARE ABOUT MOST IN FOOD
AND IT HONORS THE THINGS THAT I
LOVE ABOUT PIZZA.
THERE IS A CLAM PIZZA ON THE
MENU.
ERIKA: OTHER PIES CURRENTLY, ONE
WITH ITALIAN SAUSAGE, WHITE BEAN
CREAMA.
AND HOUSEMATE RICOTTA AND A
FRENCH ONION PIZZA WITH LAMB AT
APPLE.
>> WE HAVE A WHITE FISH PIZZA.
THEY FLIP OUT FOR IT HERE IT IS
ALWAYS HAVE A COUPLE SEASONAL
EDUCABLE VARIETIES.
WE HAVE A FEW MEET VARIETIES.
WE EVEN HAVE A LOBSTER PIZZA
OCCASIONALLY OFF MENU THAT
PEOPLE KNOW TO ASK FOR.
ERIKA: HUNGRY YET?
BACK TO RINO’S PLACE, THEY ARE
OPEN UNTIL 9:00 AND 10:00 ON
WEEKENDS.
THERE TIP IS TO COME MID
AFTERNOON FOR A SHORTER WAIT
TIME.
ONE SERVER SAYS THEY ARE
CONSTANTLY ASKED IF THE MAIN
DINING ROOM UPSTAIRS IS BIGGER.
THEY ALWAYS LAUGH AND SAY HONEY,
THIS IS IT.
IT TAKES TWO PEOPLE TO LIFT IT,
22 EAT IT.
GET READY FOR THE SIX FOOT
CHICKEN PARM SUB.
>> TAKE IT HOME, T
