It was so good. I couldn't just eat that little.
Mortadella.
Let's just let go.
He ordered just that.
- He made up his mind. / - I'm going to get fat.
(He can't stop smiling)
Who said Italian food was healthy?
This is healthy, there's no butter.
But you used so much olive oil.
(Sprinkling generously)
(Adding mortadella on top)
You've let go.
- He's let go. / - He wasn't drunk. He just let go.
How many slices did you add?
- Did you just add that? / - Yes.
(It looks so good)
(The sandwich looks delicious)
(It's tender)
It's super tender.
You need to add a lot.
I told you...
- That I was going to cheat today. / - Yes.
I'll give you mortadella later.
- Thank you. / - He said he prepared those.
- The dumpling? / - No. The ham.
I don't know what it is
but I'll move mortadella up higher.
He ordered more because it was so delicious.
(Next dish is being served)
- Are those dumplings? / - Yes.
(Tortellini, $13)
The broth is very clear.
So it soothes the stomach from a hangover.
- What's inside? / - Meat and cheese stuffing.
We call this Italian dumpling soup.
- But there's a unique difference. / - What's that?
(How is it different from Korean dumpling soup?)
- The broth is clear. / - Yes.
Korean dumpling soup is thick.
We add dumplings in the broth and boil them.
- They pour it later. / - They boil the dumplings...
And pour the broth separately.
That's the difference.
- I'll try it first. / - Okay.
(Yummy)
It's Western soup.
- This is good. / - It's sweet.
What we had earlier was
like side dish for the alcohol.
- This is like a meal. / - It warms you up.
It'll taste good on a rainy day.
- Is it cheese inside? / - I think cheese and meat.
This is salty for the Korean palate.
I've never had tiny dumplings like these.
Tortellini. It looks like a belly-button.
(They add a little bit of ground black pepper)
- It's like fishcake soup. / - Yes.
This is the magic of black pepper.
People who don't like foreign food...
- Will like this. / - Yes.
- It feels Korean. / - Right.
- With black pepper, it's... / - Even more Korean.
That's crazy.
- I love soup. / - Yes.
(Average score for dinner in Bologna, 4.4 stars)
4.4 stars. That's high.
With that ham, bread, and wine...
I would eat nonstop.
- That's undeniable. / - Right.
Tomorrow is the last day, isn't it?
It is the last day. Time flies.
I have like a pimple here.
- Why? / - I think I'm tired. I'm so upset.
(The body is expressing that it's old)
All I had was stamina.
Now I have no stamina...
No wife.
(The night in Bologna feels extra lonely tonight)
(The second day in Bologna breaks)
(Bologna Centrale)
It's the highlight of day 2 in Bologna.
We'll go to a balsamic vinegar farm.
We'll go to Modena.
What's good about Bologna is,
if we have enough time there...
There is Modena near it.
Modena is a place where they produce
balsamic vinegar.
If we have time, we can drive there
or take a train there.
We can drive there or take a train there.
We can taste great vinegar.
How about it?
Sounds great.
(Mission success!)
You can make a tour reservation.
Booking.
This is very professional.
(Balsamic vinegar tour is popular among the locals)
That looks like fun.
- I learned a lot from that farm. / - Right.
There's a balsamic tour.
We can rent a car but that's expensive.
There is a train every 15 minutes.
It takes about 20, 25 minutes.
- That's not far. / - Most tourists take the train.
True, renting a car is expensive.
So we'll take a train.
Let's go.
(Train from Bologna to Modena, $5)
(Aceto balsamico means fragrant vinegar)
(It's known for salad dressing)
(And it's used for plate decoration)
(Balsamic vinegar)
(Even a few drops are enough to change the flavor)
It's amazing, adding a few drops in risotto.
(The ingredient itself makes it real gourmet)
(To the origin of balsamic vinegar, Modena!)
(We Will Eat Tour in Bologna, Day 2)
(The origin of balsamic vinegar)
(Bologna Centrale, Modena station)
(Balsamic vinegar farm)
- We're in Modena. / - Yes.
Don't you smell it already?
Yes, it has that sour smell.
Unfortunately, the harvesting season is over.
We can't see the grapes.
They produce grapes themselves
and make vinegar.
(Oak barrels that have been used since 1512)
(There's Pierce Brosnan's personal balsamic vinegar)
Pierce Brosnan loved it so much
that he has his own barrel.
- Oh, my. / - There's also Mark Zuckerberg.
It's not a winery but "balsaminery."
- It's similar to maturing wine. / - Yes.
Is that him over there?
- Hello. / - Hello.
- Nice to meet you. Hi. / - You too.
- Thank you. / - So, this is your farm?
This is my farm.
- He was very kind. / - We make...
Traditional balsamic vinegar here.
- Pleasure to meet you. / - Okay.
(Balsamic vinegar farm tour, $13 per person)
You can apply for a tour on their homepage,
and it's only 10 euros per person.
- Wine? / - That's grape juice.
It was sour down there
but it smells sweeter as we go up.
It smells like sherry wine.
(What kind of place is this?)
It smells very nice.
(Balsamic vinegar maturing cellar)
- It smells really nice. / - It smells very sweet.
Good.
(It's obvious that these barrels are very old)
For this production,
they cut the grapes, pressed, squeeze out the juice.
The only white grape I can use is Trebbiano.
- Trebbiano. / - It's a kind of grape.
For red, only Lambrusco.
Then the juice is cooked for about...
The only difference from wine is that it's boiled once.
It's boiled down.
You put the juice in the barrel.
(Pour boiled grape juice in the barrel and mature)
And through an observation process,
the cooked juice is transformed
into traditional balsamic vinegar.
It's important...
- In Korea... / - We just use it.
Koreans often use balsamic vinegar even at home.
You need to know the definition.
When we say balsamic vinegar in Korea,
people think it's a high quality wine vinegar.
But wine vinegar and balsamic vinegar
are two different things.
Wine vinegar is made of wine.
You make wine from grape juice
and use that to make vinegar.
That's wine vinegar.
(How to make wine vinegar)
Harvest grapes, boil grape juice
and use that to make balsamic vinegar.
It's made straight from grape.
You take a long time
to get the result solely from grape juice.
That's balsamic vinegar.
Aceto Balsamico Tradizionale.
This started in 1998.
It was even before my debut.
When SHINHWA debuted,
it began.
What's the difference between the sizes?
This set is called batterie.
(Several barrels in a set for maturing balsamic vinegar)
The small ones are always the older.
Oh, they keep moving.
It's all done manually.
The bigger, the younger and smaller ones are older
because the quantity reduces.
(The oldest vinegar remains in the smallest barrel)
Each year, I move a little quantity of product
from one barrel to another barrel.
- And it takes 12 years. / - So much work.
But we must wait minimum of 12 years.
- 12 years? / - It's 12 years minimum.
We must wait minimum of 12 years
for traditional balsamic vinegar.
It's matured for 12 years?
Balsamic vinegar can get super expensive.
- It's very expensive. / - Yes.
It's like whiskey, right?
- Whiskey also... / - They reduce.
- But in this one, no alcohol. / - No alcohol.
This isn't alcohol though.
The barrels are always open.
(There's a white cloth on top of every barrel)
As it matures,
it shouldn't contain alcohol.
So they leave the cap open to evaporate the alcohol.
As moisture evaporates, the flavor condenses.
That's how the process works.
And for the wine production,
the wooden barrels are always closed.
(Alcohol evaporates and moisture condenses)
- Now I'll show you. / - Okay.
Oh, really?
It's all moved manually using that.
(Every process is done manually)
So, every process follows the traditional way.
(Meeting traditional balsamic vinegar)
It's almost like honey.
It's like grain syrup.
Right. It's as thick as grain syrup.
Sticky.
(It's thick even to the naked eye)
Isn't that an appetizing density?
I just want to dip my finger to taste it.
Yes.
(Off they go to taste traditional balsamic vinegar)
It's a tasting area.
This is the product?
These are the products.
Very important for the traditional balsamic vinegar
to have this kind of bottle.
The shape of the bottle.
The shape of the bottle matters
for the traditional balsamic vinegar.
As for traditional Modena balsamic vinegar,
it has absolutely no additives and that's the shape.
Only the balsamic vinegar in that type of bottle
is traditionally made.
"Aceto Balsamico Tradizionale." This is what matters.
When you look here,
only the ones with no additives are authentic.
(It's a government certified mark)
Here.
- Spoon. / - Thank you.
(It's finally time to try balsamic vinegar)
First of all, balsamic vinegar.
(A regular store product with artificial additives)
This one is made with 65% vinegar.
65%.
(It's clearly watery)
Good for salad if you want.
Or if you're cooking.
- It's good but sour. / - It's light...
For salad.
It's the traditional method but young.
- 6 years old. / - It's 6 years old.
(You can see 6-year-old balsamic vinegar is thicker)
- In this case the juice is... / - It's thicker.
Cooked a little bit more. 30 hours instead of 24.
(How does 6-year-old balsamic vinegar taste?)
Since it's been matured for a while,
the scent from oak barrel controls the sour taste.
Also, it's a bit thicker.
Because we talked about grain syrup,
it tastes like grain syrup.
Yes, it's like grain syrup.
(6-year-old balsamic vinegar)
And this is white grape.
It's already thick.
- It's sticky. / - It's made of white grape.
The white label means it's 12 years old.
(Wow)
Whiskey and wine are funny.
The more you pay, the better whiskey tastes.
- Really? / - I'm serious.
Really?
Unless you pay more, it can't be good.
The more you pay, the better it is.
(12-year-old balsamic vinegar)
Minimum 25.
(Traditional balsamic vinegar matured for over 25 years)
- So this is... / - This is gold label?
- The gold. / - Yes, the gold.
(The thicker, the slower)
(He sniffs first, then tastes)
Okay.
(Very thick)
It must be really good.
Those lips are so annoying.
The stickiness spreads in my mouth,
and the smell comes out of my nose.
It was so thick.
(6 years old, 12 years old, 25 years old)
(Sticky)
It's thick.
100-year-old will be even thicker.
(Stickiness, scent, sourness)
The sour taste keeps reducing.
(Exclaiming)
- Gelato. / - Okay.
- Gelato. This is frozen ice cream. / - Gelato.
With 6-year-old balsamic.
(Another way to enjoy balsamic vinegar)
Isn't that what we had before?
For us, it's a nice combination.
They put 100% milk ice cream
and 6-year-old balsamic vinegar on it.
The sourness will go well with sweet ice cream.
This is my first bite.
(How does it taste together?)
(It's amazing)
(Thumbs up)
- Very good. / - First?
At first, it's too sour
and you think they don't go together
but then it's sweet. And the scent!
You know, you add chocolate or caramel syrup
in vanilla ice cream?
It looks and tastes like that.
It's just that it's sour from grape.
It's perfect.
If you add it in salty food,
the sourness
enhances the salty flavor.
However, when it's added in ice cream,
the sweet flavor and caramel scent add up...
- Yes. / - And enhance the sweet flavor.
I told you. It tasted like caramel.
Right.
Chef Lee Wonil seems like giving up.
If you can get original balsamic vinegar,
it'll hold its own flavor
with any kind of ice cream.
You should try it at home.
This is really good.
- The balsamic is so good. / - This is classy.
It's not just sweet and sour.
It has sour and sweet and aromatic.
It has the taste of grape and caramel.
It is very harmonious.
But we can't go back only after this.
We've come all the way here
to Modena.
In Modena,
there's a restaurant where they use
the balsamic vinegar of Modena.
I heard the place is very famous here.
We will go there and have balsamic risotto.
You've never heard of it before, right?
Balsamic risotto? That sounds strange.
I haven't tried it before.
Sweet and sour risotto? It doesn't sound good.
Actually, the ice cream didn't sound good either.
Ice cream is sweet though.
But people say it's good.
It gets good reviews.
Alright then. Let's go try
balsamic risotto.
- Let's try. / - Let's go.
Aren't you buying balsamic vinegar?
I'm buying it now.
They have to buy it.
(20 minutes to the restaurant by taxi)
This is the dish that will mark...
The end of our trip in Italy.
The best restaurant.
Isn't this romantic?
Right, it looks amazing.
- It looks beautiful. / - Because of the wood fire.
I heard they have dishes that are not on the menu.
Basic dishes like risotto and pasta
are not on the menu.
We can just order off the menu.
- In Italy? / - Yes.
We rarely do that.
We don't order dishes that aren't on the menu
unless we're regulars.
People don't like it in Korea.
But they have this culture in Italy.
The thing people usually eat here is
balsamic risotto.
Since this is our last day, we should have pasta.
Pasta?
It's coming.
(Amazed)
(The climactic last dinner of their trip)
- I can't believe this. / - Gosh, what's that?
(Gnocco fritto)
Truffle pasta.
- That's it. / - My gosh.
It looks great.
(Balsamic risotto)
(Steak)
It's finally here. Steak.
My goodness.
What's that steak?
(Steak)
(Four kinds of dessert)
What's that? It's a dessert.
They serve dessert.
(They complete their order for the last dinner)
You guys really did let go of yourselves.
Completely.
(Is team Spain giving up like this?)
(A refreshing start with white wine)
Ladies first.
- The wine was really good. / - This is our last dinner.
It was really good.
- It looks delicious. / - It has to be good.
(Cheers)
It sounds like a cathedral.
(Sipping)
This is so good.
It's delicious.
This is great.
As I sip it,
it feels like a cold and clear rock on my tongue.
It feels clear and cool.
It's called minerality.
And if you smell it...
You can feel the almond flavor.
It smells like apricot seed.
I can feel it.
It's quite dry,
cool and clear.
It stimulates your appetite.
(It's perfect for aperitif)
Those who like wine will love that.
I should go to the restaurant.
I really want to go there.
(The antipasto is served)
- Gnocco fritto. / - Gnocco fritto.
Some kind of gnocco fritto.
It's like an Italian dumpling.
I thought it was boiled but it's actually deep-fried.
It's like a fried dumpling.
It smells like sweet and sour pork because of vinegar.
It smells just like sweet and sour pork.
It smells like a Chinese dish.
(He keeps making nasal sounds)
This is an appetizer.
It's salty
and the balsamic is sour.
So it really increases your appetite.
(A fantastic harmony of saltiness and sourness)
I've never seen such food before.
What's in it?
(Parmesan cheese is hidden in the dough)
It doesn't feel like an appetizer. It's like a main dish.
(He strongly agrees)
How can we beat this?
This is too good.
There's nothing to get rid of.
I guess he is grinding it here.
(Truffle pasta)
They grind truffle like that.
Is it truffle?
- They give you so much. / - It's expensive.
It's called truffle.
As I said, it smells like musk.
It's one of the three great delicacies of the world.
It's truffle.
It's expensive.
(Truffle pasta, $20.80)
- Is that true? / - It's about $20.
- It has this much truffle on it. / - It's going down.
Oh, no.
Falling down.
They're eating.
They should go down.
(Truffle pasta, $20.80)
Truffle is called tartufo in Italian.
That's truffle.
(It makes him take pictures of it)
(Deeply moved)
What should we do?
It smells so good.
The world's best truffle is produced
in South West France and here.
(He tastes it reverently)
- It looks so good. / - Look at the pasta.
The pasta looks so good.
It must be delicious.
Wow.
It's good.
It tastes like the pasta has a lot of egg in it.
The scent of egg is very strong.
It was like chewy egg yolk garnish.
It looks so fresh.
The truffle is...
Just like a good supporting actor.
I can't believe that.
The pasta is the main here and they never miss that.
- Exactly. / - When Korean people eat meat...
They don't like it if rice doesn't taste good.
- It's the same. / - You're right about that.
It feels like I'm eating very good rice right now.
The pasta is very important.
I love fresh pasta.
(They add some olive oil to it)
Alright.
This is ragu pasta with truffle...
Parmesan cheese
and olive oil.
Gosh, nothing can beat this.
It's good.
(This is it)
I miss my parents a little bit.
When you eat something good...
- You think of your parents. / - It was so good.
So I wanted my parents to taste it.
- It was that good. / - This is the best.
This is the best dish.
(It's the best dish that makes you miss your parents)
(The next dish is served)
And this is so...
I'm sorry to say this but it's a headache.
(What kind of dish is it?)
- What is he doing now? / - Wow.
Thank you.
- Oh, it's risotto. / - Is it risotto?
It looks good.
This is just amazing.
(Balsamic risotto, only in Modena)
Made with broth and parmesan cheese.
(It's basic risotto made with broth, butter and cheese)
(It's completed with Modena's balsamic vinegar)
With traditional balsamic vinegar.
It's risotto with balsamic vinegar.
I've never tried this before.
(Balsamic risotto, $20.80)
This is so hard.
This is so hard.
They are coming down again. My goodness.
It's super saturated.
What should I do?
What do I do with Bologna?
- Gosh, it must be delicious. / - It looks great.
It tastes good already.
They boiled the rice until it's al dente.
- It looks so good. / - It's tender...
- Risotto. / - But slightly chewy.
I like the texture.
I like the mouthful of rice starch.
Good rice
with balsamic vinegar.
It looks great.
I'm not watching it.
- Gosh. / - Wonil, you have to watch it.
- I'm not watching. / - You can't do that.
Look at that.
- Gosh, it looks so good. / - Stop it.
Balsamic, balsamic.
You have to watch this.
They are eating so well.
This is so good.
We kept saying it looked like soy sauce.
- The balsamic vinegar. / - Right.
Simply put, it tastes like
fancy and expensive rice with soy sauce and butter.
(Fancy rice with soy sauce and butter)
Rice with soy sauce and butter.
But the soy sauce is very flavorful.
Okay, I get it,
I think they can sell this in Korea.
The rice would taste different though.
All I need is this.
You can make this by grating parmesan cheese
on a frying pan and frying it.
On a special day, I should make risotto
and add balsamic to it.
It's like rice with soy sauce and butter.
And it has a fried egg on it.
- The crispy one. / - A Chinese style fried egg.
This is my favorite.
I want to go to a risotto restaurant
and take my own balsamic vinegar.
With risotto, I suggest Lambrusco.
I see.
He says the Lambrusco goes well with the risotto.
The red wine.
It's a red sparkling wine made in this neighborhood.
It's a really famous wine from this neighborhood.
- It's famous worldwide. / - Really?
We usually drink white or rose sparkling wine
but never red, right?
It's from Italy.
It's Lambrusco wine that is only grown
from that neighborhood.
- It's carbonated? / - It is and it's sweet.
Lovelyz are talking noisily.
They get noisy when you talk about alcohol.
He just said the wine would go well.
Let's drink this first and then eat.
(Lambrusco wine, $7.80 per glass)
The flavors burst inside my mouth.
- The tastes go well together. / - Yes.
I've only had white sparkling wine.
Is it a dessert wine?
- No, it's semi-sweet. / - Semi-sweet?
It's not that sweet.
It's not like ice wine, it's a little drier than that.
- The rice can be... / - That's right.
A little too rich.
It feels so nice to drink refreshing carbonated red wine
that isn't too sweet nor strong
after eating the rice.
I want to go outside on the terrace and eat this.
I think it's a perfect pair to drink this wine with this.
Look at that!
- What is it? It's here. / - I'm curious about that meat.
Look at that!
- Is that a T-bone steak? / - Isn't that a T-bone?
It's a T-bone steak.
Are they going to cook it in that fire behind you?
- Yes! / - They grilled it for us there.
Did they grill it for you there?
Do they grill it using the fire behind?
- That's amazing. / - Gosh.
That's amazing.
That is so nice.
You can see it in front of your eyes.
(The steak is full of olive oil and smoke aroma)
Look at it getting sliced.
(After the steak is rested, it gets cut right away)
Actually, that's not easy.
Grilling the steak in that kind of fire
and resting it to make it more delicious.
(T-bone steak, $54.60)
Sook, here.
- Just pick this up right away. / - Okay.
I'll make the decision right away today.
I won't do this today. I'll just choose this right now.
- Is this beef tenderloin? / - Yes.
The small cut is tenderloin and
the large cut is sirloin.
(Drizzling)
This is insane.
(He fully appreciates the aroma of the meat first)
I'm a little nervous right now.
You should try it first.
No, I'll try it first.
(He nervously takes the first bite of the steak)
Is this the best steak of your life?
(His face is a little ambiguous)
No, it's before the flavor of the meat has burst.
(This is amazing)
It burst.
- It burst. / - It looks really good.
Even I think that it looks good.
(This really is the best steak)
Gosh.
(Is it that good?)
(This steak is really done properly)
(An unexpected silent broadcast)
Hey...
What is this?
- This is a little... / - That is insane.
I'm not exaggerating. This is really delicious.
The inside is like really expensive tuna...
- With only red flesh. / - Yes.
- Look at the juice. / - It's so tender.
Usually, when meat is this rare...
- It's gamey. / - Yes.
But it's not and it has a pleasant aroma.
It's aroma from the meat if put in a good way
and odor in a bad way.
- But... / - That's right.
Usually, we eat tenderloin
because it's really tender and it has a clean taste.
We like to eat sirloin because
it's a little greasy and has firmer texture.
But both of them are so tender.
The sirloin isn't greasy like we thought.
- It only has a little of that. / - Yes.
(Tender yet firm, the steak is very charming)
This...
I wasn't going to put things on top again
but I have to do it.
I think I'm getting dizzy.
I'd like to give some advice to people who come here
after seeing this show.
You should try 1 or 2 pieces of the meat plain first.
After that, you should drizzle olive oil on top and try it.
All of the bitterness of the meat goes away
and it tastes sweet.
That's right.
You will experience the meat
suddenly becoming sweet.
I put too much salt.
It goes so well with the olive oil.
(It's so delicious)
(He sweeps his hair because he's moved)
He's finally doing it.
Honestly, it's so good.
Please just watch next week
focusing on the entertainment.
(How was the meal?)
Yes, we are very fine.
Can I have the menu for dessert?
Yeah.
No, no, no! Please don't take it away!
Yeah.
No, no, no! Please don't take it away!
Don't break my heart.
He almost got in trouble.
What happened? I was so surprised.
I should hurry and put it on my plate.
(Clattering)
Something is coming.
(What is the noise that boasts its presence?)
What is this?
(The dessert trolley came in)
Is this?
What is that?
That's the dessert?
Amazing.
- Oh, my. / - What is this?
The dessert menu also changes every day.
This is a classic English...
(He doesn't have time to pick)
(Too busy taking photos)
- Too many I want to eat. / - You want it all, right?
Hey... We'll just get rid of this.
I'm full but I want to eat,
so I don't know what to choose.
Today has been the hardest episode of Battle Trip.
I'll have one piece of this tart.
- Yes. / - That, that and this.
- That's everything. / - These?
- Yes, please. / - Yes.
(Dessert, $2.40 per piece)
Did you eat that many desserts?
That's not a lot.
It really looks good.
- It's good. / - This one?
- The chocolate? / - The inside is moist.
This really feels homemade.
I think it's right to eat this
if you really want to feel Italy.
I should eat the last piece of meat as dessert.
Steak...
(I shall stick to my steak)
He's eating the remaining steak.
- I want to try that steak. / - The steak is...
Ridiculous.
It's my first time eating something like that.
- We gained a lot of weight. / - Yes.
- But it's sad to end like this. / - Yes.
Let's go back to Bologna.
Let's just have one more drink.
Okay, let's have one more drink.
(No matter what they say, it was a good last banquet)
I didn't have a lot of awareness for Italian beef.
After eating that, my perspective completely changed.
I didn't know that Italian meat was so delicious.
(Average score for the last supper of Modena, 5 stars)
(They recommend balsamic risotto and truffle pasta)
(We Will Eat Tour in Bologna, Day 2)
(A trendy place for dinner)
(30 minutes from the restaurant to the pub)
(The last evening in Bologna is coming to a close)
(Darkness veils Piazza Maggiore)
(The streets are lively with people)
Let's find a place to have a light last drink.
Okay, good.
- It changed like this. / - There are...
A lot of people here.
- This is the alley where we ate... / - So many people.
- The sandwich. / - Yes.
- And the fish shop. / - It seems completely different.
It's a market during the day
and they clear everything at night.
It completely changes into a street for young people.
They become like outdoor cafes and outdoor bars.
The atmosphere is almost like Itaewon.
It completely becomes a trendy place like this.
- Yes. / - There are empty seats there.
Okay, let's have some beer.
You need to have some beer to end the day well.
(Refreshing)
That must be so refreshing.
It was nice.
I think we focused on the concept of a gourmet tour
and tasted everything of the Italian cuisine.
I really liked it.
- Was it "Bologna la grassa?" / - Yes.
It means that Bologna is the city of gluttony.
I fully understand the meaning of that saying.
The cheese, ham, bread
and wine are delicious.
So if you lose your mind a little,
you will quickly become a grassa.
I think the food tasted better as time went by.
I'm happy to be here.
It was an experience that made me feel so good.
Eat, enjoy and love. This is Italy.
Italy is love.
(Their enjoyable trip ends here)
- Thank you. / - Thank you. Good job.
Italy is amazing.
It was amazing.
(We Will Eat Tour's final evaluation of Bologna)
That was amazing.
(We strongly recommend Bologna for a gourmet trip)
- Isn't that so funny? / - I think it really was...
The hardest episode to endure.
I really thank you deeply for last week.
- Wasn't the food too good? / - Just stop.
We accept it was good.
The corner inside a corner, Sook's Choice.
- Let's check the ranking. / - Okay.
Personally...
I wasn't going to put things on top.
But the balsamic risotto looked so good.
- Don't you want to try it? / - For the T-bone steak...
Sikyung judges taste objectively
because he's a gourmand.
But he said this was the best steak of his life.
I really want to try this.
I can't leave out the truffle pasta too.
Because it's only $19.
Then for 1st place...
(Deliberating)
I'll choose the balsamic risotto.
(Sook chooses the balsamic risotto)
I really want to try this.
- It was good. / - Yes.
Let's decide then. Lovelyz?
What did you choose for 1st place?
- We chose... / - We had a hard time choosing.
We wanted to try all of those.
- Isn't that right? / - All of them looked delicious.
We wanted to try everything so
we agonized a lot over it.
We finally chose the T-bone steak.
The T-bone steak.
We'll put T-bone steak in 1st place.
PENTAGON? They're still discussing.
- Our 1st place is... / - 1st place?
- The truffle pasta. / - The truffle pasta.
We have similar tastes in food. All of them are here.
There's nothing to leave out here.
- Very true. / - I put everything on top...
I didn't replace anything. The list just moved down.
- Hwijae, what's wrong? / - Yes?
Can't we watch Barcelona again?
No, we can't. This isn't the end.
We told you before.
We will continue to foul until we're ejected.
- Please ring the bell. / - Do I have to ring the bell?
Let's see what the foul is.
- What is it? / - It can't be.
We prepared the ham that is the color of my shirt.
- Gosh. / - Oh, my.
(Oh, my)
Mortadella!
The smell is amazing.
There are pistachios.
I was really curious.
This is insane.
I know now why you had so much of this with bread.
That's right. You have to eat this with bread.
Don't refrigerate the mortadella.
It has a lot of minute fat inside.
- You can just eat it as it is. / - Just enjoy it as it is.
This isn't salty.
- So you don't need bread. / - It's really tender.
You have to put a lot of slices
when you eat it with bread.
I recommend eating one piece
if you're going to eat just this.
You should eat it with beer.
You really need beer with this.
How can the texture be like this?
They sell this in Korea but it's expensive.
You can get tired of eating this,
so the way to not get tired
is to first eat like this. When you start eating a lot,
I recommend eating it with white kimchi.
- They go well together. / - It will be great with kimchi.
I want to wrap it with hot rice.
- Isn't that right? / - Yes.
PENTAGON, what do you think?
They completely emptied it.
- This answers for us. / - Yes.
- This was the best ham of my life. / - Me too.
(Mortadella was the best sausage of his life)
He said it was the best ham of his life.
They won't forget us when we did this much, right?
We need to check the most important thing now.
Instead of the total expense spent in Bologna, Italy...
- We should also check... / - Yes.
The food expense for this week.
For Venice, they spent $204.
- $204. / - I think they spent more than that.
For 1 night 2 days,
the total food expense for 7 meals is...
- Per person. / - Per person!
(How much did they spent on food in Bologna?)
(How much will it be?)
$166.
It's for 7 meals. 7 meals.
- The prices are low. / - It's for 7 meals.
Bologna isn't a tourist spot like Rome or Venice.
- It's quite cheap. / - It's much cheaper.
Why does Hwijae's face look so bad?
I'm okay.
- I'm okay. / - Wonil, are you okay?
- They will forget it next week. / - Yes.
- We'll begin afresh. / - My gosh.
We're just talking like this.
We have gourmet and also entertainment.
Chef Wonil will do slapstick comedy next week.
Please look forward to it.
(Next episode)
It's the most futuristic city in Europe.
Are we going over there to eat?
The texture of this is so unique.
I'm salivating and gastric juices are starting to pump.
My kids would love this.
Everything's so close by. No need for cars.
The warm sun of the Mediterranean.
It's been saturated in it.
This is totally nice.
It's still chewy. But it's also soft.
(Battle Trip)
("Beautiful Pain" by BTOB)
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