1 mention
“Italian food. Well, this is one of my favorite spots in Coral Gables called Tullio. They have incredible Italian food and the owner's family's from Venice, so Venetians, Veneto. Let's go inside.”
3 dishes- 1Beet Salad with Gorgonzola32:10
“So here we have a beet salad with gorgonzola. We have some walnuts and some balsamic glaze. I love this. Oh my god. This is something about Italian food. I personally love beets. Gorgonzola. It's like a almost like a creamy gorgonzola. Nice crunch with the walnuts. Definitely light entry. Some nice pungent gorgonzola cheese from North Italy. Gorgonzola is from like Lombardia, Piedmont. Northern Italy makes amazing food. I need to go visit more. Milan. Who's coming with me? Oh, that's good.”
- 2Rigatoni with Cream of Zucchini33:50
“And of course we're going to have a pasta and this one's rigatoni with a cream of zucchini with mozzarella and some olives. Looks phenomenal. I personally love rigatoni. So those olives are from Liguria. Phenomenal. Definitely love that acidity in that olive. Just like burst. The mozzarella. This one's like melting here, dude. This is so good. This is such a different type of pasta, the zucchini cream. Yeah, I'm more about the white creams, not like a huge tomato guy, so this is perfect for me. FENOMENAL. You know, I love here at Tullio. They do it just like in Italy. The size, portion size. This is more Italian. And Liguria is home to pesto, so they have more of those herbaceous creams. They also invented focaccia. Portofino's there. They have a lot of good stuff there. So there's a lot of debate of where pasta came from now. My understanding is Marco Polo when he went over to China, the Silk Road, he brought back noodles and that's when the Italian cuisine evolved. I don't know. Don't take my word for it. All my Italian friends get mad about it, but and it's like over a thousand types of pasta and this is rigatoni. One of my top. Oh my god.”
- 3Tiramisu35:51
“The owner's family's from Venice and of course we have to go with my favorite Italian desserts of all time. This is tiramisu. Invented in Treviso, which is right outside of Venice. So it's a Veneto dish and it's basically mascarpone, ladyfingers, then you have some coffee and some cocoa powder. I'm going to break into it. Oh, look, it just popped. Oh my god, look at that. Oh, I love how much cocoa powder they put on top. So fluffy. Oh my god. I'll tell you. Ladyfingers literally melted down there. This is my little piece of heaven in Italy. So the American way, we're going to dip the cookie. You can see the tiramisu just like that. A nice buttery little biscuit. When I eat this, all I see is Venice. The gondola. Lucio, best tiramisu, bro. I just had some of the best in in Rome, but this is outstanding. They make it fresh. They make it fresh every every single one of them. Wow. This with some grappa next to it. And that's and that's Venice, bro. That's Venice, that's Venice. You got it. I love it. Grazie. Thank you for being with us. I have to ask you, do you speak Veneto? See. Oh yeah, you speak Veneto? Yes, Venetian is a real language more than a slang. Very similar to Spanish. And uh, see. Mi parlo proprio il Venetian, Venetian. Wow. So dimmi qualcosa diverso che c'è diverso che non è italiano. Ma non potrei dirti, però tra tra noi si parla proprio stretto stretto il dialetto veneziano. So is there any specific words? Ciao veccio. Ciao veccio. È il saluto dei gondolieri. All the gondoliers say hello this way. Oh yeah. Ciao veccio. So when I see the gondolier, I'm like, ciao veccio. They're like, what? Who is this guy? Yeah, yeah, they're going to say back to you. Grande, grande. Venezia. No, no. I love this place. Hey, I love your restaurant. I'm going to keep coming back for many more years. Thank you. Thank you so much. We'll be here serving you. Thank you. I I will finish this because it's too good.”
