Brief Summary
This video documents a culinary tour of Bari, Italy, showcasing various local foods from focaccia and handmade pasta to panzerotti and pizza. The host visits several establishments, including bakeries, markets, and restaurants, providing viewers with an insight into the local cuisine. However, the experience takes a turn when the host suffers from food poisoning after eating at a pizzeria, leading to a mixed review of the visited places.
- Explores local Bari cuisine, including focaccia, pasta, panzerotti, and pizza.
- Visits various establishments like bakeries, markets, and restaurants.
- Highlights the use of local ingredients and traditional cooking methods.
- Ends with a negative experience due to food poisoning at a pizzeria.
Intro
The host introduces the video, welcoming viewers to Bari and setting the stage for a food tour. The initial moments capture the vibrant atmosphere of the city and hint at the culinary adventures to come.
Foccacia at Melo
The first stop is "Melo panificio," a local bakery known for its focaccia and pastries. The host showcases the variety of baked goods, including focaccia with cherry tomatoes and olives, croissants with various cream fillings, and mini panzerotti. He samples the focaccia sandwich with prosciutto and mozzarella, praising its combination of salty and sweet flavors and the pastry's texture. He also tries other pastries, like those with cheese and spinach, and a vanilla cream-filled cornetto, which he finds fresh and not too sweet.
Pasta making at Old Town
The host visits the Old Town area, famous for its handmade orecchiette pasta. He observes women making the pasta by hand and notes the different sizes and colors available. Additionally, he mentions taralli, a local dry pastry, and showcases fresh, locally grown grapes from the Puglia region, emphasizing their quality and affordable price.
Panino at Nino
The host visits Salumeria Nino, a busy local spot, to try their panino. He highlights a huge mortadella and a special traditional meat, comparing it to mortadella on steroids. The resulting "monster panino" includes mortadella, provolone cheese, sun-dried tomatoes, spicy salami, pepper, and olive oil. Despite wanting stracciatella, he tries the typical panino, appreciating the combination of flavors, though noting it's a bit dry without a spread.
Open Market
The host explores an open market on a Sunday morning, featuring organic fruits, vegetables, cheese, and wine produced locally in the Bari area and Puglia region. He emphasizes the opportunity to sample products before buying. He tries truffle-infused products, including truffle paste and honey with whiskey, and enjoys freshly squeezed pomegranate juice.
Panzerotti at La Puccia
The host visits La Puccia, known for its authentic Bari food, including La Puccia sandwiches and panzerotti. He tries the la puccia con braciola, a bread bun stuffed with stracciatella cheese and slow-cooked beef, praising its simplicity and flavor. He also samples the classic panzerotti with mozzarella and tomato sauce, appreciating its soft pastry and non-dripping filling. For dessert, he tries "Tette de la Monaca," a traditional pastry filled with vanilla cream, which he finds incredibly soft and flavorful. He praises the quality ingredients and family tradition at La Puccia, considering their panzerotti the best he's had.
Julius Cezar Tavern
The host visits Trattoria Giulio Cesare, drawn in by its name. The tavern is full of locals, and the host orders orecchiette with tomato sauce and basil, a seafood platter with fried triglie and merluzzo, and a mixed salad. He finds the tomato sauce strong and acidic but the orecchiette well-made. The fried fish is tasty, especially the boneless pieces. However, he is disappointed by the mixed salad, which consists of only a few slices of tomato and lettuce for the price. He jokes about the salad and the service, noting the initial reluctance of a waiter to offer a table. Despite the good seafood and decent pasta, the salad and service leave a lasting negative impression.
Pizza in the oven
The host visits a pizzeria called Pizza in Forno. While waiting for the pizzas, they try local taralli pastries and fried olives as appetizers. The host finds the olives bitter and acidic. They order pizza "Burrata" with burrata cheese, sundried cherry tomatoes, and prosciutto crudo, and pizza "Settembre" with yellow daterino tomatoes, guanciale bacon, and caramelized onion sauce. The host enjoys the inventive toppings and perfectly baked crust. However, after returning home, the host experiences severe food poisoning, which he attributes to the fried olives and possibly the burrata cheese. He cannot recommend this place due to the bad experience.
