24 Hours in PISA - The Best Local Pasta & Italian Street Food!

Hello and welcome to the pizza place! On this culinary tour through pizza we start with a light Italian breakfast. Then we will of course visit the Schiefenturm von Pisa. And then it goes on with some local, fantastic dishes, which are made with love in these typical Italian Ories. Then it goes on with some street food, mostly sweet, and zum Abschluss gibt es noch eine köstliche lokale Pizza. Also, take a look! Behind me is a café called La Borsa, and that will be our first stop in Pisa. Also, let's try a typical Italian Frühstück. Okay, that's it. And this organic sandwich is filled with Käse, Schinken und Salami. We also ordered Eristen, the Blätterteig, which was also turned into a Po und Käse filled sandwich. We ordered the Blätterteig with Chocolate and Bomba, the Italian Donut. Also, let's get to work. Very tasty Butter-Brioche and this war is extra toasted. The case is there. Okay, let's try the first Bissen. Honestly, it's a little dry, but the Teig is fresh. It's delicious, and the cheese, the salami and the ham are also very good. The middle of the sandwiches is a little better, because there is the molten case. The Teig looks similar, but the shape is different. And there's a nice piece of fish tocotó, the gekochten ham and also a couple of Scheiben Käse. Let's go! This Teig is a little more schmackhafter. It's a little better, it's also fresh, but there's no Aufstrich in it. I think it's a local thing, probably because of how the Pfanne is made, because the sandwiches are made here. But then it turns out that it's also dry. It's not necessarily the best experience I'd wish for. You fool! And now the moment I've definitely gotten to. That's my vanilla cream filled cornetto. I'm still not at the vanilla cream, but the Teig is the Hammer. Locker, airy, very, very crisp and hat a lemon Nachgeschmack, which I very much like. Usually these Teigtaschen in Italy are overfilled with crema pastitsche with vanilla cream. But here there's only a little bit of it in the middle and you have to swallow it. The only thing missing is more vanilla cream. The war is our breakfast, a typical Italian breakfast. But now we're going to the Leaning Tower of Pisa, to try some great local courts. We'll see you there. That's all, the war is all. The head of the Tower of Pisa. Probably one of the most photographed places in the world. Behind me is the Austria Quarantine, where we will be to lunch. We got a table, even though we didn't have a reservation and the restaurant is always full. It's midday and this is a very beautiful look, very cozy, typical Austrian place. You even have your own fireplace, and the atmosphere is very nice and cozy. Besides, there's the daily menu with some very good dishes. There's a standard menu, not too many courts, which is a good sign. Most of the things are made in house, like ravioli, gnocchi and other dishes. The interesting thing is that these two ladies do all the work. One of them takes the orders and serves the guests, while the other is busy as a cook. She's preparing the food for all these people here. This is the first time my food is served directly in the kitchen. And this is pasta with rag from Tuscan sausage. The Essen comes pretty quickly. After the pasta, there's also lasagna. Night and day our judgments are brought. This Pfanne with Tuscan sausage is my order. It's damp and hot and it smells incredible. The sauce is very good, not too heavy, but very, very tasty. This sausage is different, especially when you turn it into Ragu. It's an excellent pasta. It has no uniform shape, but look at these layers here. It looks gut out, looks weak out, looks incredible. Also, the los geht's. She is very good, she is very weak. Die Soße in dem Fleisch zergeht einfach im Mund. The meat in the meat is not in the mouth. It's just so cute. Next you should try Pasta Pici. Or as you call it, the fat spaghetti. Typical pasta from Tuscany, which comes from the city of Siena. But it also smells absolutely fantastic and is prepared with this very good looking Ragu Soße. Al dente gekocht und mit sehr stückiger Reussoße, which is perfect, like the previous pasta. And she is a border-worthy scarf, very good in taste. The meat is fast in the mouth. These pasta are also very tasty. If I had to compare them with these Pfannen mit Ragu from Tuscan sausage, These Pfannen would be a found fressen. But this is also an excellent pasta. I'm going to be a good boy. The last thing on our table is this mixed Arosto. And here there are three kinds of meat. There is pork, there is lamb and there is normal beef. Also, greifen wir zu. This bread is eaten with a piece of bread that has been dipped in olive oil. And this first piece is so tender, so crummy. Look at that, it's practically impossible. - I'm not going to. This is again such a court, that nothing special seems to be. There's no wow-effect when you look at it. But when you try, there's a big wow-effect. And, oh Mann, is that delicious. This olive oil, the extra pepper and the Gewürze and then this Arosto. It's just an incredible combination of aromas. This war, I think, is more normal Rinder- or Kuh-Arosto. And this one, because it's pretty white, I'm sure it's pork. A completely different texture, not so crummy, not so zergehend in the mouth. But still very thin and very tasty. And the best is coming to an end. Look at this pink color of flesh and let's start with the first bite. This dish or Vitello is something special. Although these Scheiben are so thin, they are still safe. This pink color in der Mitte says a lot. It was also a good idea, it is bis zum Schluss aufzuheben. This rotomisto is the absolutely perfect Abschluss des Mittagessens. This place is one of those local Kleinodes, about which the man is accidentally stolpert. It was a fantastic lunch in Austria-Karatara. I must say, these were some of the best lasagna and Eintöpfe we've ever had. These two ladies, Mutter und Tochter, run this business together. And are not only proud of their great Essen, but also of the fact that they charge no service. There is no Coperto here, as in most restaurants in Italy and also in all other restaurants here in Pisa. Anyway, it was a great experience. But now we're going to the next place. This is an arena. They'll be cut before you and then you can take whatever you want. Crema Pasticcera oder Chocolate, white chocolate, citronencreme, Pistaziencreme, was also always the most popular. You really fill the donut with a cream of your choice. My daughter has taken Raphael Aumbulo and I have taken it with Lemon Cream. And the rice is really very good and it's still hot. So a weaker Teig, airy, delicious, the Lemon Cream is very tasty and also a bit fluid. I liked it because it was so beautiful. A very interesting looking pizzeria, which combines Südländische cuisine with local cuisine. And if we're hungry again, maybe we'll stop by and try some of these pizzas later. Behind me is the Pizzeria Mar, der Laden, which we saw today. And everything looked so good, that we had to come back to Abendessen. Also, let's go and see. I will. We have pizza margarita and also pizza funghi. And they look incredible. The war was obvious before the Backen der Pizzen started. Although it's in the electric oven, it's a really, really good result. The edge is very pretty, it's upside down and also a little fluffy. And in the middle the pizza is pretty thin. Let's catch them with the first bite. A very nice pizza. I think the Teig is the one used for Pizza Romana and Pizza Ina. It's also a bit sour, but it tastes so good when you make it like a real pizza. The tomato sauce is very pretty and sweet. The fresh mushrooms are obendrauf und auch der Teig is very, very good. We also got a couple of fried Zwiebel rings. The usual beautiful and sweet taste of Zwiebeln and the outside is very tasty. We have to order another pizza. This is Pizza Diabola with Sharper Salami. And that sound alone, when he opens the pizza, says it all. This knife shows how good the Teig und die Pizza are. Der Teig is thicker than a Neapolitan pizza. But Junge, she is delicious and wonderful. We'll catch them with our first kiss. Oh, already again this excellent Sauerteig. But now in a very spicy variant with this sharpened salami. Perfectly baked. And he used the same technique, which he would also use in a wood oven, I'll bring the pizza to the hot spring, and I'll get it back. So we end our culinary tour of Pisa. That was a pretty long day for us, but short enough, to try more courts. We didn't have as much time as usual. There were also less than 24 hours of culinary pizza-aventure. I hope you enjoyed this video and see you next time. All is well!