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Carlo heads to the birthplace of pizza, Naples, Italy, in hopes of finally discovering the answer to, "Why Pizza?"
- This is it. And as the journey begins here, and ends here. Forget everything you've seen so far. Naples, the birthplace of pizza. If you can't find an answer here, we have to confront the possibility there may be no answer at all. If there was an essential truth to be found about pizza's universal, almost mystical appeal, it would be found in Naples. But more than that, I was returning to Italy. The birthplace of both pizza and me, Carlo. To unlock the mystery of my own obsession. If I could truly understand pizza, maybe I could understand myself. Invented in the city, and legally protected by a designation of origin. You can only get real Neapolitan pizza here. And the streets are full of people from all over the world. Hungry for it, looking for it. Heading from one bite to another. But to see a truly Neapolitan eat pizza, is to understand joy. A cheap honest food created for the poor, but equally adored by the rich. It brings a smile to one's face. No matter their circumstance. These folks are enjoying traditional pies, folded for the street. But my first stop is another specialty of the city, fried pizza. Oh my god. The history of the fried pizza is particular because it's cheaper to fry the pizza than actually bake it oven because you don't need an oven. You just fry the dough inside oil. And then this comes out. And just put tomato and mozzarella and basil, that's it. That simple. And it tastes incredible. Can you find me some napkins please? There it was. My ultimate destination. Antica pizzeria port alba. Wildly believed to be the oldest pizzeria in the world. Begun as a stove for eating around workers in the 1700's, it became a tavern in 1830. At this very spot, fame pizzaiolos have created pies in an oven lined with volcanic rock from Mt. Vesuvius for over 180 years. Wow, that's incredible. That's my pizza. It was indeed the best pizza I'd ever eaten. The essence of simplicity. Just the best dough. The best sauce. The best cheese. Cooked by one of the best pizzaiolos. In one of the world's oldest ovens. What else is there? But that was just the problem. What else was there? I came to the end of my journey. And I no closer to the truth. I wasn't enlightened. I was just a man who had eaten a lot of really good pizza. Suddenly, nothing made sense. What was I doing here? Why did I travel halfway across the world for a pizza? I found myself wandering with no clear destination. I just knew I had to keep going. Had to keep looking until something made sense. Soon, I found myself in a strange seaside town. Where was everybody? Empty streets, empty houses. Like the set of a field, waiting for octos. I had come to a place with no people. And no pizza. And I began to crack up. It was obvious. I was going through pizza withdrawal. Forget answers. If I didn't get a pie soon, something much worse could happen. Cold, hungry, and afraid. I wandered back into the strange town. Blow up? Hello, old friend. I was saved. ♫ Take on me ♫ Take me home ♫ Take on me ♫ I'll be there ♫ In a day or two ♫ Restored by the holy duo of pizza and music, I resolved to start my journey anew. The answers were out there. I just had to find them. Soon I came to a strange complex. Populated entirely by buffalos and dogs. Was I still hallucinating? Hi. How are you? Sorry, it's freezing outside.
- I'm fine, I wanna help you.
- Walked by this beautiful buffalos. What is this? What do you guys make here?
- We make cheese. We make buffalo mozzarella cheese. Can I have your bag?
- Oh yeah, thank you.
- I will show you all to see inside.
- Yeah, I would love to see that. It looks incredible.
- First, we need to change our clothes.
- Yeah, I see that.
- Getting this on.
- Yeah, let's do it.
- You know, for safety reasons.
- Do I need one for my beard?
- Let me show you our gadit.
- Okay, let's do it.
- I will show you the process before I feed you.
- This is amazing. Buffalo milk has twice the fat of cow's milk. And when it's turned into cheese, it creates a consistency between solid and liquid that almost defies physics. ♫ Mia bella, come to me ♫ For my heart is longing for you ♫ Mia bella, say you will ♫ For it's you that I adore ♫ In mechanical production, the cheese is molded into what they call the pearl of the table. But there is an older way.
- But now I have a surprise for you. I will show you how we used to make mozzarella cheese.
- So no machines.
- By hand.
- Oh my god.
- Not everybody is allowed to do this job.
- [Voiceover] This milk, it's just straight from the buffalo that I saw before coming here.
- [Voiceover] Exactly, exactly.
- [Voiceover] Those buffalos looked so happy and beautiful. This is the process that's been happening for centuries.
- They are making a braid.
- Oh my god. This is incredible.
- So now, they are making double braid. Made by two lines of mozzarella.
- [Voiceover] How do you call it, double?
- [Voiceover] Double braid. Look.
- Oh my gosh. Thank you. It's like holding the holy grail and a baby combined together.
- Hey, you, this is not a baby, it's a mozzarella. You know that?
- There's so much love here. I love you.
- Yes, yes. Yes, you can.
- Go back to your world.
- There we go.
- I am so excited. The most beautiful food thing I've ever see in my life.
- Finally, this is your time.
- [Voiceover] This is incredible.
- You can also bite it. Yeah. Okay, that's the way. That's the way, man.
- This is the best mozzarella I've had in my life. I feel like I'm in heaven right now. It doesn't need anything. It feels like somebody put already like extra virgin olive oil and salt. It doesn't have that, but it's... I taste it. I was cold, I was hungry, you fed me, you took me in, you showed me your beautiful craft. Now I feel, after I saw that, that I understand pizza more. I'm closer to pizza now.
- That's nice. That's very nice for me.
- And I'm not afraid anymore for my journey.
- What is your next journey?
- I'm gonna follow my luck, see what happens. I'm gonna head north.
- So then, keep this.
- Thank you. This will keep me alive. Ciao, grazie. Ciao, ciao.
- See you.
- Grazie mille. After a short time, I came to another factory. Seemingly abandoned. But what was being made inside? Hello? Hi, I'm Carlo, nice to meet you.
- Massio, nice to meet you.
- What do you guys make here?
- We produce flour. You are in the polselli flour plant.
- Okay. That's very good. Because I'm on a journey to answer pizza.
- Do you wanna have a tour? See what we do? Come.
- In the laboratory, they test the purity and elasticity of the flour and dough. That is so cute. It's like a mini, tiny pizza. Mini dough. Whoa.
- [Voiceover] Don't worry.
- They sat me down, and painstakingly explained all the science behind a properly made Neapolitan pizza. They even had their own pizzaiolo on hand to demonstrate. This guy, this is nice. We have margherita. We have fresh cherry tomatoes and mozzarella. Prosciutto and rucola. And then we have a dessert pizza with nutella, strawberry on tumeric dough.
- [Voiceover] Yes, correct.
- [Voiceover] Let's start from the beginning.
- [Voiceover] Yes.
- Let me cut this. Cheers.
- [Voiceover] Cheers.
- Cheers. I can't believe my luck. I've been very lucky on this journey. And you guys are part of this beautiful thing that's happening in these days.
- You're welcome, Carlo.
- Next. This looks like a summer edition of a pizza. This is fresh tomato, fresh mozzarella. Oh my goodness.
- I love it.
- This one prosciutto from Parma. Okay.
- Arugula and Parma ham, fantastic together.
- I'm very excited actually to try this because I never had tumeric dough. Oh my god, okay.
- [Voiceover] Now, taste.
- Whoa, whoa, whoa. I'm very confused right now because this is... What's happening?
- [Voiceover] It's incredible.
- [Voiceover] It's an explosion of taste.
- Wow. Grazie. Grazie mille. What a day.
- What a wonderful day. Thank you for your time. This is a gift.
- Grazie. I'll do great things with this. I promise.
- I'm sure.
- Ciao. Grazie mille. Fortune was smiling upon me. I still didn't know where I was going. But I was starting to think there were forces beyond nature propelling me towards the answer to pizza. All I had to do was keep walking.
- Good guy.
- Let's work. ♫ Take on me ♫ Take on me ♫ Take me home ♫ Take me home ♫ I'll be there ♫
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