1 Vs 1 000 Italian Food

I'm rating every level of Italian food, including this caviar and wagyu I ate at an exclusive Miami restaurant, this authentic Neapolitan spot where the pastas are made fresh, and everything in between. Starting off with this $1 meal. 7-Eleven is the only place I can find something for a dollar. Here go to $1 meal, y'all. F*** Chef Boyardee. Oh! No, trash. This canned pasta is nothing compared to this four-star meal we'll be having later in the video. F*** that. This tastes like a 9-to-5 at McDonald's. Let's head on over to our $10 spot. Our $10 meal is at the Olive Garden. It's where Italian food goes to die. I'm going to try the most basic Italian dish, a spaghetti and meat sauce. Now, it looks good on the menu. I'm going to compare this photo to the spaghetti they bring out later to see how similar they really are. Y'all like spaghetti? With meat sauce? Yeah. Okay. Now, I didn't ask for all this, but for $10, you get a free salad and breadstick for you brokies. All right, let me try this poor people's salad. I'm scared. Oh, hell no. Disgusting. All right, let's try this weak bread. I can already tell it came out the freezer. It's drier than a f***ing heater. Okay, that's the pasta, the spaghetti. Let's compare it from that picture from earlier. This don't look nothing like it. I don't even know where to begin, y'all. This is disrespectful to Italians. Where y'all get this pasta from? Are these frozen? The sauce tastes like it came out of, like, not even ragu. Like, what type of beef is this? Is that, like, ground beef? It's giving dog food. I'm going to be nice. I'm giving it a one. All right, we're about to get up out of Olive Garden. Thank God. Our $100 restaurant is Limoncello. They have the most Google reviews in the city, and we'll be trying a four-course meal. All right, Giancarlo, so what should I get to eat? The chicken parmigiana with tomato sauce from Napoli. I'll take it. You can tell a good restaurant by its bread, and you know, if this bread ain't busting, I'm gonna be scared. Yeah, this is focaccia. Mm, the bread is very crispy, and it's nicely seasoned on top. Salty, a little bit of those rosemary herbs, crunchy, approved. Now here, I didn't get that Michelin star vibe, but later on the video, I will, and much, much more. All right, let's taste these mussels, y'all. They smell really fresh, and they give you a decent amount of it, too. Mm, the mussels are very fresh, not overcooked, not too chewy, and the sauce, the white wine sauce is nice and light with a little bit of saltiness in it, and that lemon just spices it up a little bit. All right, let me taste this pasta first. Let's see, you know I'm a big chicken Alfredo connoisseur. I love the plating. Ooh, the pasta is very fresh. It's not too cheesy, and the sauce is nice and creamy. Simple, I enjoy it. All right, we're about to taste this chicken parmigiano. Let's see what it's hittin' for. Mm, that breaded skin is crunchy as f**k, and then you get that cheese, and a little bit of the saltiness. The chicken is cooked perfect, not overcooked at all. Let me taste some of this pasta. Oh, the spaghetti is fresh. The tomato sauce, we got these tomatoes from Italy. Delicioso. All right, you know we got the cannoli for dessert. I feel like I'm in Little Italy right now. They're kinda small, though. What's going on, limoncello? Mm, so the cannoli shell is nice and crispy. The cream on the inside is not too sweet either. It's nice and light, and the pistachios just add a little luxury touch. And finally, we have made it to our $1,000 Italian dinner, a six-course meal in the private room of the luxurious Casa Donna, cooked by some of the highest-trained chefs in the world. All right, so we're here with Adrian, the guy who makes sure this place runs like a smooth machine. Buonasera, welcome to Casa Donna. Thank you for having me, brother. Let's go. All right, Hannah, what do we got here first? What is this? Prosciutto. Hamachi Crudo, bestseller. Our tuna tartare. Your local burrata. Dessert with caviar. Housemade focaccia. Famous focaccia. What are we gonna try first? I think I wanna start off with the prosciutto, Adrian. Prosciutto San Daniele. Oh, San Daniele. The melon, the prosciutto, they complement. Adrian, perfect freshness with the melon. It lightens it up. 9.75. Hamachi Crudo, baby, let's do it. The coconut basil base. Oh my goodness. Perfect. Where the chef at so I can slap him? Where you at? First of all, the fish is fresh as. Then we got the basil. And what is this, coconut milk? Coconut base. I won't give out a 10, but this is a 9.98. Now we got the burrata with the chives. Ooh, this is creamy. Ooh, look at that. Oh. That's authentic. I feel like I'm in Tuscany right now. 8.64. A good focaccia got that nice oily crust on top, okay? Crunchy, salty, fluffy, and light on the inside. This is some of the best focaccia I've had. Superior. All right, so we got the carpaccio. If you broke, you just don't know. It's kind of like a fancy tartare. Oh my God. The flavors just keep hitting me. Tuna, fresh. And again, it doesn't taste like it's raw. This is our shared octopus. I hate octopus. Damn, why y'all got me eating this? Keep watching if you want to see if I'm going to face my fears and eat this octopus. Tartare, or it's a filet mignon. Oh, the famous burrata. Calamari fritti. I like to go with the calamari rings. These are my favorite here. Finally, finally somebody does calamari right in Miami. Crispy, fresh, the breading, light, not too heavy. The sauce, busting, it just worked. 9.22. All right, y'all, here go one of my least favorite dishes again, but all these fancy restaurants, they love serving octopus. 6.7. Actually, it's not bad. I really don't like octopus, but I'm going to give this a 7.75. Why would you want to eat raw cow? Try to put all these onions on top to distract me. Now I'm getting down to the bottom of it. Look at that filet mignon right there. It's all right. I don't want to be carpaccio. Adrian forced me to eat this. Oh my goodness. I love it. I'm a big fan of burrata. And this one, it's got to be one of the creamiest, freshest. Just this whole dish just works. It's light, but it's still got a little bit of a punch to it from the tomatoes. 9.08. For our primi or pasta section, we have our figatoni cacio e pepe. Our bestseller, our lobster muffled bean. Of course, my personal favorite, our linguine bongole. Oh, wow. That looks amazing. All right, y'all, so we've got the cacio e pepe. Basically just like a black pepper cream sauce with cheese. Oh my goodness. Listen, if you like Alfredo, this is similar, not the same, but better. This is amazing. I'm going to give this a 9.48. Now this is fancy, y'all. I don't even know what type of pasta this is. I immediately got smacked in the face with that basil. That's some fresh basil. Where'd y'all get this? From Italy? Tomatoes, fresh. The sauce, it's not too much sauce either. And of course the noodles are al dente. This is a 9.11. All right, we've got the pasta with the little neck clams. I like this. It's got a nice light sauce. The sauce is so light. It must be like a white wine butter sauce. Let's try some of these clams. That's fresh. 9.22. We have our filet mignon. Filet mignon. Our chicken milanesa. Oh, the branzino, ooh. All right, so we're going to start off with the chicken milanesa. Oh, it smells so fragrant. The little, oh, oh, oh, my eyes, oh. Oh, that's crispy. Y'all hear that crunch? At this point, I need to meet the chef. I need to shake his hand. First of all, we're going to talk about the breading. I don't know if that's panko breadcrumbs. Whatever it is, it's crispy as. And the chicken is perfectly cooked. It's not dry, it's juicy, nicely seasoned. I love this little roasted red pepper sauce. And the kale just freshens everything up. 8.88. This is perfectly cooked, too. This is like a medium rare. Ooh, that au jus, too. Oh, my goodness. This almost tastes like ribeye. Let's talk about the crust on top of that filet. Nicely crusted, almost like charred. All right, let's get a little taste of this branzino. I like mine with the skin on, too. Oh, mm. Fresh, flaky, light. That citrus sauce with a little butter on there, bustin'. And I like the texture from the pine nuts. I'm going to give it a 9.17. We have my favorite three desserts. Lemon cheesecake on our tiramisu. This is a tiramisu affogato on the pistachio cloud. Mm. Listen, I thought this was going to be heavy and sweet, but it's light and airy. I love the crunch from the chocolate on top. 9.00. Mm. Wow, that's refreshing. I love the cake on the bottom of it. This is a solid dish. This is a 9.67. Mm. That's zesty. The macadamia crust is just so different. The 9.87. Yeah, I like this little bowl. Is this sterling silver? Taking it. Right in the Marc Jacobs. Now, let me see the damage. Damn! $1,000? Well. You know, we're going to do a quick fit check real quick. I got the Italian designer shirt on with the Swarovski crystals. You can't even pronounce Swarovski. You know, we hit them with the McQueens on the feet with the Swarovskis on them. But look at the socks. McQueen socks? Stop playing with them. You know, we stay with the pistachios on the face. Stop playing with them.