Best Italian.

[00:00-00:03] First time trying creamy carbonara, bull duck, hot chicken fried rice. [00:03-00:07] I had no idea this was a real thing, and I was pleasantly surprised to find in my [00:07-00:11] local Asian grocery store. We had it left over KFC to add some protein and some [00:11-00:14] shredded mozzarella cheese. It was looking a little unhealthy, so we added some greens too. [00:14-00:18] But the big question is, does this taste like the creamy carbonara ramen version? [00:18-00:22] Let me tell you that fried rice on his own is very so beautiful, but adding fried chicken [00:22-00:26] and cheese is definitely great. Initially, I didn't believe my wife that it was that [00:26-00:34] spicy, so I had to take another spoonful. But I can confidently confirm that it's really spicy.

[00:00-00:01] The carbone ones are way better. [00:01-00:05] Because you say so, I went out and bought some spicy carbonara dumplings. [00:05-00:08] They're super easy to make, fried them on a pan for four minutes, and you're done. [00:08-00:10] Unfortunately, I actually burnt them a little bit. [00:10-00:13] But my wife and I are gonna try them and tell you how it tastes. [00:13-00:14] Mmm. [00:14-00:15] That's flavorful. [00:17-00:18] Okay. [00:18-00:19] Spiciness level rating. [00:19-00:20] What would you rate it? [00:21-00:22] 9. [00:22-00:23] 9 out of 10 spiciness. [00:23-00:26] I give that a 6 out of 10 in terms of spiciness. [00:26-00:26] Mmm.

If you're obsessed with Boldac Carbonara, this is Boldac Creamy Carbonara da bulki. I had one of these lying around in my ramen drawer for months, so much so that it expired, but only by a month. This is by far the easiest thing to make. All you gotta do is add water, microwave, and then add in that addictive carbonara sauce. But there's one more key move, and in my opinion, this is a must. Add in your cheese of choice. I decide to add in shredded mozzarella and then you get this insanely creamy, cheesy buldak daboki. Honestly, this was so good my wife burnt me and wanted to try it herself. Oh, my gosh.

Drake's former personal chef just opened a new restaurant serving some of the freshest pasta in Toronto. So as a noodle guy, you know, I had to check it out. The crazy thing about this place is that they have an army of pasta makers making about 300 kg fresh pasta a week, supplying some of the top restaurants in Toronto. But I'm here to try the pasta at the source. I start off with the burrata. And there's just something so satisfying about splitting a burrata in half and eating it with fresh foccacia. The burrata was so creamy, so fresh. But this was my favorite appetizer. It's a beat or orange and stretchy attella salad. The flavors were incredibly juicy, incredibly vibrant. But it's time for the main event, the pastas. And it doesn't get fresher than this. The pasta is made fresh on site. I ordered their Tona Rally. It had this amazing, amazing al dente chew. But this was by far my favorite pasta. The pepper deli with tender cuts of beef short rib. That pepper deli soaks up all that amazing beef short rib juice. It has so much flavor.

Using only Amazon products to make a creamy Buldak Mac Ramen hack. If you want the ingredients, Amazon Canada has a Daily Essentials page that's a one stop shop for all your everyday needs like groceries, healthcare, cleaning supplies, and more. You can shop down their aisles for the ramen hack ingredients. And safe with coupons, subscriptions and deals. And that's where I got these carbonara buldak noodles. But to make them even creamier and spicier, I'm adding oat milk. Some gochujang for that sweetness and kick. But this is the key move at Katie Shaker cheese powder. It's gonna make the bowl that extra creamy and extra cheesy. Last but not least, add some furikake. I love the seaweed and sesame. It adds an extra layer of umami. I'm excited for my wife to try this, but first I need to make sure the station is clean. Check out Amazon Daily Essentials for the ramen hack ingredients. Spicy, really good though.

Today I'm only eating at Asian owned restaurants and it's gonna be easy because I'm at an Asian food festival. I spent $150. Let's see what I got. There were so many noodles that I went on a noodle eating Marathon starting with a box of mi goreng for $10. a chef I met highly recommended this Ginger Scallion Pesto Pasta. So I had to try it. The pasta is made to order and that ginger scallion gives it a super unique flavor profile. But this Asha Noodle booth gives you unlimited toppings. So I loaded up my bowl with all the toppings. But the key move for me are those curry fish balls. They remind me of the ones I grew up eating. And this is my favorite noodle of them all. It's a cold noodle with a creamy sesame chili oil sauce, super refreshing and really delicious. But the craziest thing happened while I was eating these dumplings. Jeremy Lin was right beside me and he looked me straight in the eye and it felt like he was telling me, don't forget to buy something for your wife. So immediately I started going on a shopping bench for my wife. I knew she would be hungry, so I bought her this pork knuckle and rice. But my wife also loves sweets so I got her a bunch of White Rabbit and hi chew flavored freeze dried candies. My wife also loves popcorn so I got her Some ginger scallion popcorn. And last but not least, sushi macarons were so cute I had to buy one. With all the goodies, it's time to go home to surprise my wife. And it looks like she was most impressed with the sushi macarons.

I showed David Rocco one of my favorite ramen in the city. And in exchange, David Rocco shows me some of his favorite Italian bites. But first. This is one of my favorite ramen in the city. Spicy miso tonkotsu. I'm like nervous. Why? I mean, just cause I'm out here. It's like velvety, lush. There's almost like a creaminess to it. This is a really, really good ramen. David then brings me to his restaurant where I find out I might be Italian. We got one of his sandwiches that has mortadella, stracciatella, pistachio and salsa Verde. Hey, you're Italian. That's, that's a David Rocco move. Yeah, I'm like this. Simple ingredients but really high quality ingredients. You get that soft stretch attella. Am I saying it right? No, it's perfect. You're like, I thought you're a Sicilian. Okay, what's the next, chef? Lasagna. So little burrata as well. Wow. Look at that. All that goodness. Wow. Like a total Italian here. All the herbs, the Vaseline, so good. You get that creamy texture, but you get that flavor of the salsa Verde. Holy moly. Lasagna was next and it might have been my favorite bite. Some of that ragu on. Oh my God. All right. Just like Nando's, right? I was about to say that, but I'm not Italian. This comfort food has finest hundred percent. Last but not least for dessert, we had in house made chocolate raspberry and pistachio gelato. So it's nutty. Holy crap. Like I've never had pistachio like this except in Italy. And. And, okay. So this is how it's supposed to taste. This is how it's supposed to taste. This is like the nicest roasted pistachio flavor ever. In Italian, we call it pistachio. Pistachio, pistachio, pistachio. Bravo. You're not Sicilian. Bravo. I'm Sicilian. Are you Sicilian? No. Okay.

[00:00-00:04] My favorite hidden gem being a total cowboy is mum Martino's and Cams. [00:04-00:06] I saw it on TikTok so I had to try it. [00:06-00:10] I'm at Mama Martino's where they're past it and I'm going to Toms for their ice cream [00:10-00:11] next. [00:11-00:16] First off, the pasta is super affordable, $13 for a carbonara. [00:16-00:19] And I think this calamari is also $13. [00:19-00:23] I love how the calamari came with a marinara sauce that you can dip your calamari in. [00:23-00:28] The calamari is actually quite delicate and texture I love that marinara sauce. [00:28-00:31] But I was most looking forward to this carbonara. [00:31-00:34] It's a bit controversial because I think that's bacon into carbonara. [00:34-00:38] So this might trigger the carbonara appearance but I liked it. [00:38-00:42] I think it also came with a bit of cream, which made it extra creamy. [00:42-00:45] But Toms dairy free, this is quite an experience. [00:45-00:48] Not quite a hidden gem because there's quite a long line up. [00:48-00:51] I got the raspberry cookie monster. [00:51-00:53] It comes with 100% real ice cream and it was sensational.

00:00:00 Putting you on to actual 00:00:03 hidden gems in Toronto 00:00:04 and here’s how to find this one. 00:00:06 If you've been to Mamma Martino's in Etobicoke then you'll definitely 00:00:07 Martino's in Etobicoke then you'll definitely 00:00:09 want to bookmark this next place. 00:00:10 I've been to Mamma’s and it's good 00:00:12 but there’s a place that deserves 00:00:14 but just as much love. 00:00:15 Now head west on Horner 00:00:16 until you reach Brown’s Line 00:00:18 or until you see this condo 00:00:19 sticking out like a sore thumb 00:00:20 on the southwest corner. 00:00:21 Depending on where you're at, 00:00:22 cross the street twice 00:00:23 in the condo’s direction. 00:00:24 Now if you look up 00:00:25 you can kind of see this place hiding right 00:00:28 behind and that's because 00:00:29 they built this development 00:00:29 right next door to it. 00:00:31 Walk a couple blocks 00:00:32 south and you’ll find it. 00:00:33 And here's what it looks 00:00:34 from the other side. 00:00:36 This Italian joint 00:00:36 has been around since 00:00:37 1959, making it one of 00:00:39 the oldest—if not 00:00:40 the oldest— pizzerias in Toronto. 00:00:42 Even the inside feels like it's stuck in the 60s 00:00:44 and I'm not complaining… 00:00:46 The pizza and pasta are on point, 00:00:48 definitely consider getting panzerotti, 00:00:50 or dine-in for dishes that they don't do for take out.

00:00:01 Now, is this the 00:00:03 Based on the spread, 00:00:04 the constant flow 00:00:05 of customers 00:00:05 and some of the 00:00:06 city's best arancini, 00:00:07 some might say so. 00:00:08 This place does ‘em 00:00:09 like no one else. 00:00:10 Now to find it, 00:00:11 head south at 00:00:13 If you know 00:00:14 this intersection, 00:00:14 you know this 00:00:15 one can 00:00:15 get really busy. 00:00:16 Walk by these 00:00:17 metal fences 00:00:18 and pylons 00:00:18 hiding the 00:00:19 subway construction 00:00:20 and pass this 00:00:21 towering apartment 00:00:22 to the west. 00:00:23 And on the east 00:00:23 side you'll spot 00:00:24 this tiny plaza 00:00:25 home to our 00:00:26 destination. 00:00:27 Scarborough 00:00:28 might be the very 00:00:28 last neighbourhood 00:00:29 you'd expect to 00:00:29 find a place like this, 00:00:30 but this neighbourhood 00:00:31 is full of surprises. 00:00:32 I run a lot of errands 00:00:33 around here and 00:00:34 places like this 00:00:35 is where I 00:00:35 charge up. 00:00:36 When you walk 00:00:36 in on any 00:00:36 given day, 00:00:37 there's a lot going 00:00:38 on. There's a 00:00:38 bakery to the left 00:00:39 and the lunch 00:00:40 table takes up a 00:00:41 big chunk of 00:00:41 the back wall. 00:00:42 And deservedly so, 00:00:43 because this place 00:00:44 has upwards of a 00:00:44 dozen items 00:00:45 available at 00:00:46 any given time. 00:00:46 But on this day… 00:00:47 this day 00:00:48 it was all about arancini. 00:00:49 They’re deep 00:00:50 fried Italian rice balls 00:00:51 and this place does ‘em 00:00:52 filled with cheese or meat. 00:00:53 I would also 00:00:54 recommend 00:00:54 getting a side order 00:00:55 of red sauce to 00:00:56 dip your 00:00:56 arancini in. 00:00:57 It’s a little bit 00:00:58 extra but I find 00:00:59 it to be pivotal 00:00:60 when you 00:00:60 eat these things. 00:01:01 Not really sure 00:01:01 if that's looked down upon 00:01:02 but it works, 00:01:03 it's so good. 00:01:05 Francesca is spot 00:01:05 #40 in this series 00:01:07 and for anyone 00:01:07 who's left a comment 00:01:08 or show appreciation 00:01:09 thanks a bunch.