 Do you call it cappicola or gabbagool? Cappicola. Cappicola, right. Italian-American slang. Gabbagool breaks down like cappicola, and then it went cappicol, and then it went gabbagool. Yeah, that's some damn good gabbagool right there. Hey, Regina's was good, but this one. One of the main things that we do on the Fun Bros. channel is explore culture through food. Today, we're with our Italian friend Marco, and we're going to be having Italian sandwiches in four different formats, the heritage, hipster, homestyle, and even one directly from Italy, the homeland. So which one's the best? What's the story behind each one? Which one do you relate to? Let's find out. What's going on, everybody? Welcome to another episode of The World, and why we try to travel the world through New York City. We are in Little Italy again with our Italian-American friend Marco. What's good, everybody? I think a lot of people have had an Italian-style sandwich in their life, whether it was at a major commercial chain or at their local store. But very few people know about how this culture came from Italy to New York to the rest of America. So we're here at Preci Bakery. It's been here since 1903. It's specialized in the Italian subs and their fresh bread. So this is the old school Italian-American one. We're going to go try some very authentically Italian from Italy sandwiches. Shoot, we might even try subways. Marco, you told us your Italian great-great-grandfather came to America in what, 1900? About 1900, yes. We actually have found a photo of him chilling on this street. Not everybody always has an authentically Italian friend to walk them through. But you're going to do that for us today. 100%. Let's go. Hey, guys, thanks for clicking on that video real quick. Let me tell you about our sponsor, Yemibai. Yemibai is the online destination to get Asian snacks and appliances. We recently did a two-hour livestream for them on the Yemibai TV YouTube channel. So check it out. All right, you guys, we just arrived at the Yemibai offices. This snack-a-thon is going down. Let's go. Woo! Hi. Hello. Oh, perfect. Lots of lights. Look at the. They've got the ring lights here. Team Yemibai is here. All right, so we're about to kick off the two-hour livestream with Yemibai. And then we're going to find out who's winning that year's worth of snacks. Reminds me a little bit of almost like a meagre rang. All right, everybody, we just wrapped up the two-hour livestream. Shout out to the Yemibai team right here. Yay! We tried a whole bunch of snacks and foods and instant hot pods that we've never had before. Two people walked away with a year's worth of snacks. And then also, we gave away a whole bunch of packages. I wore a Hydramass like half the time, too. If you guys want to see that stream or any part of the stream again, you can go to Yemibai TV or just go to Yemibai.com. This has everything from like face-covering masks to Hydramass to steamer snacks that people ate growing up in China, the snacks that people grew up eating in Japan, Korean snacks. There's all types of snacks there at Yemibai. So check out Yemibai.com. That was a lot of fun. I can really feel like the old schoolness in here. Like, almost like it could be the 60s right now. Like the flow 100%. Two guys cutting meat, cutting bread, putting it together. And so you got the plan. You said I'm gonna eat half now and half later. Eat the whole thing, you get knocked out. The spicy is good. Little spicy is good? We'll get a little spicy. What's the best thing to add on that third sandwich? That's a whole mozzarella, rosé and peppers. Okay. All right, so we just got our sandwiches here at Parisi Bakery. It was a very authentic experience in there. This is the most famous sandwich that they're known for. Fresh mozzarella, sliced of tomato. They have chicken cutlets with prosciutto and with a little balsamic glaze as well they have on there. This is more of an Italian-American stuff because of the chicken cutlet and prosciutto on the sandwich. Okay. The Dennis. Oh my gosh. Where do we begin? Dude, there's three chicken cutlets. See that prosciutto? Oh good. Really interesting to have prosciutto mixed in with like a fried chicken cutlet. For me, I give it a 3.5 out of 5. I give it a 3 out of 5. All right, I'm excited about this next sandwich, okay? It's called the gabbagoo. But that is the Italian-American way of saying it, right? Yes, that is. So it's funny because when I ordered it before, I said to the guy, can I get the cappicola? Do you have the cappicola? The cappicola? And then he said, oh, you want the gabbagoo. Gabbagoo breaks down like cappicola and then it went cappicol and then it went gabbagoo. Hey, where's the freaking gabbagoo? All right guys, let's get into this gabbagoo. Oh my gosh, this looks incredible. Look at that perfect stacking. So this is obviously the Italian cured meat. I believe this is the hot one we got. Gabbagoo. That's some damn good gabbagoo right there. This is crazy. I will give this a 4.5 out of 5. I'm a fan of the gabbagoo. There's that nice, thick, dense stack of the cappicola, a gabbagoo. Let's wrap that up because we got our third sandwich here at Parisi. You are a meatball sub guy. Andrew is that person with strong opinions on meatball sub. In Italy, they would not eat this, right? Yeah, because a lot of the times they don't put like that cheese on their meat for the most part. How could you not like this? Meatball sub. Italian Americans have a kind of slang way. They say mozzarella as well. I always say mozzarella or mutts. Mutts. Mutts, mutts. Again, we don't pronounce our vowels. The meatball texture and quality was great. Yeah, I could have used a little kick. They're gonna give it a 3.5 out of 5. I'm gonna give it a 4.5. I like how homemade it is. Obviously it's been around since 1903. Our next spot is gonna be a huge switch up. Let's go. All right, you guys. We are comparing authentic Italian sandwiches to, of course, the most famous purveyor of Italian sandwiches globally, Subway. How do Italian Americans view Subway? Because it's probably different than the way we do it. Yeah, I'll tell you this. If we're in New Jersey, say, and there's like nowhere to go, it's convenient. If you're gonna compare it to the spots that we're gonna go to, sorry Subway, but... You just shaded Jersey, all right? I'm sorry. Don't fence people in Jersey, South of Jersey. So price-wise at Parisi, each sandwich is only about $8. Here at Subway, depending on what you get, it can be about that price too. I've never had the meatball from there, so this is gonna be funny. Let's cut to the chase, guys. Let's do it. Andrew likes Subway. Andrew likes Subway a lot. Not the greatest sandwich spot in the world. I like it, though. Here's the thing about Subway, guys. You have the option of putting anything you want on the Sub, and to an extent does not cost extra. I'm saying you gotta put the work in to make that Sub what it can be. You know how Jersey Mike's got Mike's way? Yes. I got Andrew's way. We're gonna do a direct head-to-head comparison, Andrew's Sub versus some authentic Italian Sub's. Let's see who wins. You gotta get the talent herb and cheese. Andrew right now is totally focused. I'm just dressing up my meatball marinara because at Subway, you can do that. That's the whole point of coming here. I'm not saying this is the greatest sandwiches. I'm not saying that if you walk out, you don't smell like the bread for some weird reason. When you can customize it and you know what you're doing, you can really make it worth it. Guys, we got our Subway Sub's. Let's go to Regina's, which is owned by a second-generation Italian-American. Let's go. All right, Marco, what is next? So next we have Regina's Grocery. It's a newer generation, but has a lot of old feeling there. And we're gonna meet right now with the owner, Roman, who is a second-generation Italian. Second-generation, you're fifth-generation. I'm fifth-generation. He's a little bit more Italian than you. He's way more Italian than me. All right, man. We elevated what we kind of grew up on. We elevated your classic deli sandwich, and we just don't put the same ingredients as everyone else. I think that's the difference. I pay tribute to my family as a whole with the names of the sandwiches. And the sandwiches, it's a blank canvas. You do what you want, you know what I mean? But you gotta get creative. All right, you guys, we are here at Regina's. This is our hipster option. Obviously, I'm gonna go ahead and include Subway as the homemade. I mean, you still decide what goes on. So obviously, judging by the looks, I can tell that there's a difference between Subway and Regina's flour, dust, and bread. It obviously looks a lot more artisanal and nicer. Make way for this one. What do we got here? Meatball Parm. That's what I've been waiting for, yes. Don't sleep on Subway's taste. Okay, okay. Do we need to try this right now? We just need to do this. We just need to go down right now. Regina's Meatball Parm. Let me do it side by side. Andrew's Meatball Parm, Regina's Meatball Parm. I love how they have the garl cloves. How the bread is just crunchy. Look at this mozzarella right here. That's beautiful. I give this a five out of five. Perfect. I got to give it a 4.5 out of five just to leave some room. Subway's Meatball Parm right now. This thing will surprise you. Subway Meatball Marinara. The bread's soggy. You don't have that crunch. I do like how the peppers and the onions give it a better flavor. The meatballs remind me, though, of the elementary school meatballs that I used to get served. A little nostalgic. I'm gonna give it a 1.5. What? Whoa! Yeah, it's not better than Regina's. But I would say the way I made it, Andrew's way, it wasn't bad. I'd still give it a 3.5 out of five. They're fresh mozzarella and I love how the bread is all crispy. If these high quality Meatball Parms do a little bit of peppers in there, I would rock with that. This is the Uncle Jimmy. It's a hot suprasata with brujuto, fresh mozzarella, and you got a balsamic glaze on there, I believe, with his own mother's homemade hot sauce. Uncle Jimmy. I love that kick that it has, that hot sauce kick. Oh man, you know, the addition of the homemade hot sauce in there, which you don't really find in homemade hot sauce on an Italian sub. And I love the arugula gives another good taste and the fresh mozzarella. I would give that a 4.5 out of five. But this has to go up against Marco Spicy Italian from Subway. This is cousin Marco right at sandwich. It's not even the same, man. It's not even the same stratosphere. So next up, we got the cousin Anthony. It has smoked chicken, fresh mozzarella cheese, and we got balsamic glaze with arugula. I know you like arugula because when we were in Subway, you asked them for arugula. You got any arugula? Oh, no arugula. All right, that's almost like a prank. The cousin Anthony. Of all the sandwiches we had today, this might be the most similar to Italy. Yes, I would definitely say that. Cousin David's Subway sandwich. Cousin David, how you doing? Out of the Subway sandwiches, that's my favorite for sure. Really, I give like a 2.5 out of five. The winner was clearly Regina's. Regina's winner. I think Regina's is like the future of Italian sub. So our next spot, Tremazzini, actually serves these Venice style sandwiches, which is started by guys who are straight from Venice. Yo, let's go ahead over to Tremazzini. All right, Marco, we gotta make a quick stop because we are in little Italy. A lot of the supermarkets are closed. Obviously they're a little bit worried about the election. One spot that's not scared is Fomante Ravioli. They're not scared. I saw they have the Panettone cake there. And Chinese people actually love to eat that. I gotta get the originator. Immediately, my eye is drawn to the La Florentine Italian special cake. So this is a Paoli in Panettone Classico. So right over here, we have our Ladyfingers, which is a certain type of Italian finger food for dessert. We gotta get some raviolis. I'm gonna be cooking all night raviolis, and that's it. I'll be on my Emerilagazzi. There's a 50 count. Maybe they have something because I cannot cook 50 raviolis any because I might eat all 50 and that's a bad look for me right now. I'm not gonna lie. I think I've ridden by this shop 1,085 times, and I've never been in here. They said it looks exactly the same after 100 years. We don't like change. We like it the way it is. Cause you know why, it works. Sando, I've secured the Panettone. Oh my gosh. It's like a Chinese holiday right now. Smell that wine that's like liquor. It looks like a muffin. It's like a car. Yeah. Panettone Classico. It's better than the Chinese one. Wow, it's really good. It's like so soft, but not that oily. Gotta be good right now with a little espresso. Yo, let's just pop the top real quick cause Marco, you're about to cook these with your family later. Whoa! Let's hit another spot. Let's go. I'm actually gonna cook some raviolis tonight. Cause I know you love making raviolis. So I have some. I'll clean up and everything. I want you there. Alright you guys, we just arrived at Tramazzini on Houston Street. Let's go meet the owner, Filippo. We are the first one in United States that makes these kind of sandwiches because we import the bread directly from Venice on a weekly base. It's a very old sandwich, about 100 years old. So Tramazzini, until you guys exported it to New York City, literally only was contained in Italy. It never even went to Spain. Not before. Okay. This is a traditional Venice sandwich. Like does the Pope eat this? I mean, I hope so. I mean, he better eat that. Tramazzini, alright you guys, I am looking at a roast pork porquetta one that has been toasted, which is not traditional, but they did it for the winter time. So I got the bejuto with arugula and fresh mozzarella. Here I have the tuna and egg one. And I'm actually really excited about this because I actually like regular tuna sandwiches. I'm a fan. So guys, each sandwich is roughly about $10. The bread was actually super thin. It's almost like a sourdough, but with less sourdough flavor. And it was really easy to eat through. It was almost like the most elevated, uncrustable you ever had in your life. I gotta say, this sandwich is just a well-balanced sandwich. You know, the right amount of mayo and the bread is amazing. If you're not the biggest fan of tuna sandwiches, because I know not everybody is, but this one will speak to you. The toasted one is something special in the winter, but I think I might like the untoasted one even better. It's pretty different to compare it to like a Regina's or a Parisi. That might have been one of my favorite tuna sandwiches. If not my favorite tuna sandwich I've ever had. What do you think about the way that, the slang that New York Italians use for everything? You know? I think it's very sweet. Oh, it's sweet. You can call it prosciutto. You can call it prosciutto. Still is gonna be the same product. Do you call it capicola or gabbagool? Capicola. It's not pure Italian-American slang. But mozzarella is the funniest one. Mozzarella or mozzarella is amazing. Mozzarella and prosciutto is this. The most authentic Venice experience you can get in New York City. 100%. Product-wise, it is the only one and unique and done the way it should be. Salute. Cramazzini on Houston, check it out. All right, before we go on to our next spot, we got to stop by some Italian spots that we didn't get to include in our Italian crawl a couple of months ago. We're at four hours right here. This is one of the best pastry shops in literally. The key word when we go inside is lobster tail. All right. That's a go-to and free rainbow cookies you get in there. You love the rainbow cookies. I love it. It's the best. That's from Marco. Let's get the lobster tail. All right, let's go. All right, guys, so here we have the very hard to pronounce scoffegliata. It's better than what I would say. And then you have, of course, the lobster tail. This is the more popular one. This has ricotta. This has Bavarian cream. This is a popular Toroni bar. I have these honey-covered, small, mini Italian donuts here. Tiny Italian donut. Kind of like that Chinese snack from the bakery that's fried, you know? I don't know the name of that. Marco, why do you hype yourself so much, man? I don't know. There's just something about them that I just love, my rainbow cookies. The Italian rainbow cookie from Ferrara. This is definitely better than the lobster one you had. Okay, Andrew, we've got our ricotta pastry, which nobody can pronounce. It's spelled like a S-F-Fagoledetta. Here, I got this lobster tail filled with Bavarian cream. One of the most popular items you can get. Italian pastries. Very subtle. I like this. The ricotta one's a sleeper. I don't know. The lobster tail's more the conventional pickup. I think this is all of a get-it, soffa get-it. We're gonna call this soffa, forget about it. I'm taking the ricotta pastry with the cream from the lobster tail. I'm a Galvone right now. Who's a Galvone? A Galvone is like an animal. When the eat food all over the place, that's what I'm like right now. Yeah, I don't like a Galvone. Over here, we have a Taroni bar. This one is the original vanilla flavor. Wow. This is really interesting. It has this layer of wafer to keep it all together. It's like Nugget pressed between two really thin wafers. Woo! On to the next. Aren't you guys, we just came from the Venice spot. Now we're at the Naples spot. La Pinaria. This guy, Mario, is raised in Naples and he came here and started this shop with his brother and his girlfriend. I feel like the more NYC, like 1900s Italians, they hang out in LES. This is why I believe like the more high-end Italian cuisine. I heard you could pay in euros here. No, you can't. Let's go. As we get into this, I've actually never had an authentic Italian soda before. I've had it from like the brands called like Rosanna's. This is straight from Italy. I want to show you something really funny. Look at the calories. They're like the exact number. Salute. Wow, that's good. Green tangerine, I've never even had this one. He's drinking an orange. Okay guys, we are looking at the spread here at La Pinaria. You know what it is? Americans love sandwiches where it's really hard to eat. Where you gotta like stretch your mouth and squeeze it together. Nice. Look at the dimensions. More to Della. The Italian spots, they just focus on few ingredients. Really high quality, really strong flavors. You know what's really letting everything shine right now? Is the lack of mayo with the presence of olive oil. I love how they have the pistachio in the more to Della. It's a nutty. Guys, of course, I ain't the meatball sub guy. I gotta go in. This is not a meatball sub though. It's a meatball with parmesan, olive oil, arugula. Let's go. That's the best meatball sub of this whole video, bro. It's simple, it's tasty, it's being held together. Hey, Regina's was good, but this one. For me, that was my favorite as well. Yeah, that was it. To be fair, the Italy spots have been kind of pricey. How much were these sandwiches? Like 14. This is probably the simplest sandwich of them all. Little bit of basil, olive oil, thick mozzarella, prosciutto. I think that was my favorite prosciutto sandwich I had today. This basil leaf had a lot of flavor. This might have been my favorite. Oh my goodness, you guys, that does it for our heritage. To hipster, to homemade, to motherland crawl. We tried so many different Italian sandwich spots. My Italian sandwich IQ jumped up like two to 300% in the past day. Prior to that, you know, we've had a couple of Italian subs, but I didn't really think about it. You really see the difference when you try all the sandwiches one after another. I didn't have an experience like this ever in my life. From Italian subs, American subs, to authentic Italian subs. So it was a great experience. Top two sandwiches that we had this video. The tuna egg, tramazzini, the basil prosciutto here. My two favorite sandwiches was the uncle Jimmy. My second one, tramazzini, was the prosciutto. It was fresh. And there's something about that bread. I might have to go to Italy just to grab the bread and go. I gotta have one meatballs up. And this meatball sandwich here was definitely the best one that we had. My other favorite sandwich was probably the uncle Jimmy's at Regina's. I think for me, the most interesting thing about this crawl was to explore Italian America through several different lenses. All right, everybody, thank you so much for watching that episode of The World NY. I know a lot of people out there are not traveling anytime soon, and we aren't either, but you can even travel within your own city, especially a place like New York City. Let us know in the comments down below what your favorite sandwich is of all time. It doesn't have to be Italian. Thank you so much. Shout out to Marco. Follow him down below. He's trying to get his comedy career profit. He's trying, baby. He's trying. He's set up some love, set up some encouragement. And until next time, we out. Peace. We are here with Grandma. Grandma, say what's up, terribati. Hello, what's up? This is a spicy matana. Here you go, guys. Okay. Ooh, Grandma, like always. Thank you, love you. That's amazing. Okay. All right, guys. Thank you, Grandma. I appreciate it. We're going to enjoy the bariolis now.