Italian Summer Food: What We Eat in a Week

It's like a frosty, right? You make the best smoothie. Thank you. In the world, right? Thank you. I believe in you. A little silent meow, she's not even making any sound. Okay. There we go. And now the secret is, let one hour rest. In the refrigerator. You want to tell everybody what you're making? I'm going to make pepperonata. Kind of like ratatouille, right? Yeah. This is one of our favorite meals right now. Yeah. Like we eat this all the time. What is this? Amazing. Seriously, this is like one of my favorite meals that you ever made. So much atmosphere with the candle. We actually eat with this candle a lot. It's not just for the video. No. We like a little bit of cute candle light and then sometimes we put on like restaurant music in the background. Like Frank Sinatra or Italian. We can't or they block the video. Yeah. We're copyrighted. But imagine that nice background. Exactly. With music in the background. But with a bed. You with your little gloves. Okay. Now we have something I know I'm going to hate. A new recipe from Alessio Pazzini. I'm very scared. She's scared because she's scared about butter. But I got it. Iron. Libre. This looks like you're going to make a cold risotto salad. That's what it is, isn't it? It is. It's so easy. I know. I can recognize the ingredients. Cold rice salad. You told me when people eat, when the moms make cold rice salad in Italy, everybody cries. Yeah. But this is not salad. It's farro. Yeah. Salata di riso is different. Okay. So this is cold farro salad. Look at the colors of Italy here. Green, white, red. Put it backwards for the camera. It's better than that. Look at the colors. It's green, white, red, right? Italy, yeah. It actually looks really good on it. You're such a lie. You're just angry. No, it actually looks really good. With all the cooked vegetables. Listen. You want feta or no? On top? Yeah. Sounds good. Of course it sounds good. So you need to leave me cook. And then you speak. Good evening. Thank you. You're welcome. Here we go. So inside there's avocado, lentils, cherry tomatoes, farro, feta, zucchini, cherry tomatoes, onion, artichokes. I'm sorry, Amore. Yeah, I put some artichokes. You start. Today it's pretty hot. What we do in Italy when it's hot? We eat melone with prosciutto. But we add in some mozzarella and some cheese. I love this mozzarella brand. Buffalo. This is the best buffalo mozzarella I can ever find in the United States. This is cheese. It's good cheese, but this is for us a memory. Yeah, I love that cheese. This is what we can afford. We were eating slice. We were barely cutting half a centimeter. Half a centimeter for 10 longer. And this prosciutto, Amore? So this is prosciutto San Daniele, where we are from, Amore, in Italy. Where I'm from, but now you're from. Honorary. I don't expect it. So if people eat this, don't expect that this is what we sell in Italy. Yeah, it doesn't look as melt in your mouth as what we have in Italy. So even in Italy, when you go all over the place, you go wrong, and they offer you prosciutto San Daniele, it's not prosciutto San Daniele. You eat prosciutto San Daniele. They do it in a small quantity. It's just for that area. Not for everybody else. This is for producing really low SN. Amore? What is it? I don't know. Because they can't elope. Can't elope? Because they can't elope. Can't elope? For the Italians, sorry if you saw me preparing a mozzarella like this. Amore! So, the oil doesn't go first. We need salt. I knew it. Pepper. It's the last oil because the oil makes the clothes slip and it won't stay there. But these are details that don't exist here in America. I don't have pizza tonight, Amore. Friday night, candle in. I love carrots. Of course, for some American people. Boom! Carrots! We're roasting carrots. This is one of our favorite side items. Today we have veggie burger with tomato and pickle. And salad. And a nice brioche bun. I wish it's potatoes. We have some carrots. Thank you. Not bad. Veggie burger. With eggplants and zucchini. Here we are, Amore. Look how beautiful it is out of the tree. It is beautiful. Did you see the price? Where did you see the price? This tag down here. 300 bucks? It's not even as tall as it looks because it's on those blocks. Spicy. Yeah. Only the essentials. See you at home, little guy. Honestly, it doesn't look like the most appetizing thing I've ever made. No. But it's really good. Because the olives are the black. Usually I do the green. Attenzione. Big packets are here. Big packets. Attenzione. Thank you. Yeah, me too. I appreciate it. Wow, looks like ice cream. It's really thick. Enjoy, Mitch. Is that done? Nah, you smell this. Okay, okay, okay. Hold on. Amore, it's time to change camera. Almost. We have a couple more dinners left. This is... Sotto di oreo. Oreo piave. That's the best ever, Amore. Like always. You always cook well when we make these videos. It's like you're under pressure and you do better than you've ever done before. I don't know why. I don't know why you can say it. Wow. It's really good, right? I made it. Yeah. Surprising. Bonus plate. Ricotta cake.