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♪ ALI: FEDERAL HILL IS RHODE ISLAND'’S MOST CULINARY NEIGHBORHOOD.

IT ORIGINALLY SETTLED BY IRISH IMMIGRANTS IN THE 1800S, NEIGHBORHOOD SAW A HUGE INFLUX OF ITALIAN IMMIGRANTS MOSTLY FROM SOUTHERN ITALY AND SICILY STARTING IN THE 1800S, CREATING PROVIDENCES OF LITTLE ITALY.

THE ICONIC ARCHWAY GREAT TO YOU ENTER THE EAST PART OF FEDERAL HILL.

OFTEN MISTAKEN FOR A PINEAPPLE, LOCKED IN EULA IS ACTUALLY A PINECONE, THE ITALIAN SYMBOL OF WELCOME, ABUNDANCE, AND QUALITY.

IT'’S A FITTING SYMBOL FOR AN AREA WITH SUCH GREAT ITALIAN FOOD.

IN PART TWO OF OUR EXPLORATION OF FEDERAL HILL, WE ARE GETTING A TASTE OF TUPELO CLASSIC SPOTS, AND WE WILL ALSO BE TAKING YOU INTO THE KITCHENS OF TWO NEWER SPOTS, PANE VINO AND MASSIMO, WHICH HAVE REINVIGORATED AND THERE OCCURRED WITH THEIR REGIONAL ITALIAN CUISINE.

JOIN US AS WE GO INTO THE HEART OF FEDERAL HILL ON A TASTE OF RHODE ISLAND.

J.R.: RHODE ISLANDERS ARE INTENSELY PROUD OF THEIR HISTORY, CULTURE, AND ABOVE ALL, THEIR FOOD.

WITH OVER 400 MILES OF COASTLINE, DIVERSE CULTURAL INFLUENCES, AND A RICH ADDITION OF FISHING AND FARMING, RHODE ISLAND IS A FOOD LOVER'’S NECK.

WE ARE TAKING YOU ON A TRIP ACROSS THE OCEAN STATE TO TASTE THE FOOD AND MEET THE CHEFS, FARMERS, BREWERS, DISTILLERS, AND WINEMAKERS THAT MAKE RHODE ISLAND ONE OF AMERICA'’S MOST EXCITING FOOD CULTURES.

FROM CLASSIC TO CUTTING EDGE, THIS IS "A TASTE OF RHOD ISLAND."

>> THIS IS GORGEOUS.

[CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] J.R.: "A TASTE OF RHODE ISLAND" IS BROUGHT TO YOU BY DAVE'’S FRESH MARKETPLACE.

NOW WITH 10 LOCATIONS.

DAVE'’S FRESH MARKETPLACE, BETTER FOOD, BETTER SERVICE.

PROVIDING SUIT -- FOOD SERVICE PRODUCTS TO OUR NEW ENGLAND CUSTOMERS FOR OVER 40 YEARS.

GOOD THINGS COME FROM CISCO.

AND RICH'’S SWEET HEAT.

IT IS NOT A BARBECUE SAUCE, IT IS NOT A HOT SAUCE, IT IS RICH'’S SWEET HEAT.

ALI: TWO OF FEDERAL HILL'’S MOST AWARD-WINNING ITALIAN RESTAURANTS ARE BOTH OWNED BY THE DEQUATTRO FAMILY.

>> THIS IS MY FAMILY, WELCOME TO PANE VINO AND MASSIMO.

ALI: LOCATED ON THE WEST END, IT'’S A FAVORITE FOR THOSE SEEKING AN AUTHENTIC OLD WORLD SOUTHERN ITALIAN EXPERIENCE IN A RUSTIC, COZY SPACE.

>> MY NAME IS SAM DEQUATTRO, WE ARE HERE AT PANE VINO RESTAURANT IN FEDERAL HILL.

PANE VINO HAS BEEN THERE FOR 15 YEARS, BASED OFF OF MY MIND -- MY FATHER'’S GRANDMOTHER'’S FAMILY RECIPES.

SHE WAS BORN AND RAISED IN A SMALL TOWN IN THE LAZIO REGION OF ITALY AND IMMIGRATED HERE WITH HER FAMILY IN THE EARLY 1900S, AND BOUGHT A HOUSE IN NARRAGANSETT.

THAT IS WHERE MY FATHER FOUND HIS INSPIRATION.

GOING TO SUNDAY DINNERS WITH THE FAMILY, SEEING THE FOOD COME OUT.

SHE WOULD COOK THREE MEALS A DAY EVERY DAY OF THE YEAR.

THE FOOD HAD A MAGIC ABOUT IT, WHERE IT WOULD BRING PEOPLE TOGETHER, AND THAT IS WHERE THE INSPIRATION CAME FOR PANE VINO.

THEY WANTED TO USE THESE RECIPES, THE SAME FOOD, INGREDIENTS, MAKE IT COME ALIVE FOR PANE VINO, HAVE AN EDUCATIONAL EXPERIENCE WHEN THEY COME IN, DINE, EXPERIENCE THE FLAVORS, TAKING THEM BACK TO WHERE IT ALL CAME FROM.

♪ ALI: PANE VINO SOURCES ALL OF THEIR SEAFOOD LOCALLY, INCLUDING POINTERS CALAMARI, AND NEW BEDFORD SCALLOPS.

BUT THE MOST POPULAR SEAFOOD DISH YEAR IS THE CRAZY WATER, WHICH REFERS TO A DISH OF NORTH HALIBUT SUBMITTED IN A TRADITIONAL SAUCE MADE FROM TOMATOES, OLIVE OIL, AND GENEROUS SEA SALT.

>> WE ARE GOING TO PREPARE FOR YOU OUR SPECIALTY DISH, FEATURING NORTH ATLANTIC HALIBUT.

>> YOU START WITH OLIVE OIL FIRST, AND THEN YOU ADD THE FISH.

TO THAT WE ARE GOING TO ADD OUR TOMATOES, GARLIC, WHITE WINE.

THEN WE ADD SOME FRESH SEA SALT, PARSLEY.

THEN WE HAD THE COUSCOUS, AND LET IT COACH FOR 10 MINUTES.

NOW THIS WILL POACH FOR 10 MINUTES.

WHILE THAT COACHES, WE ARE GOING TO MAKE THE ESCAROLE.

A LITTLE MORE OLIVE OIL.

GARLIC.

RED PEPPER FLAKES.

AND A LITTLE BIT OF CHICKEN STOCK TO GIVE IT SOME FLAVOR.

WE MAKE THIS HOMEMADE EVERY DAY.

♪ THESE ARE COLLABORATING CHILIES IMPORTED FROM ITALY.

THAT IS WHERE THE OWNERS ARE FROM.

EVERYTHING THAT WE USE HERE IS ALL IMPORTED FROM ITALY.

WE LIKE TO KEEP EVERYTHING TRUE TO YOU COMING TO AN ITALIAN RESTAURANT, TRUE TO BEING ITALIAN.

♪ SOME FINISHING OIL.

♪ >> PANE VINO.

IT IS ONE OF THE BEST RESTAURANTS IN PROVIDENCE.

I LOVE IT.

BEING FROM ITALY, IT IS LIKE BACK HOME.

SLUTALUT.

♪ ALI: DOWN THE ROAD TOWARD LOCKING YOUR LUCK, MASSIMO FEATURES REGIONAL TIME CUISINE IN A STYLISH SETTING.

>> HERE WE ARE AT MASSIMO, SISTER RESTAURANT TO PANE VINO.

RESOURCE OUR FOOD FROM LOCAL FARMS IN RHODE ISLAND AS WELL AS IMPORTING PRODUCTS FROM ITALY.

IT COVERS ALL REGIONS OF ITALY AND WHAT WE LIKE TO CALL ITALY TO TABLE, WHAT YOU WOULD SEE IN ITALY TODAY.

♪ HERE AT MASSIMO WE HAVE OUR HANDCARVED PROSCIUTTO.

EACH SERVER GOES TO THE CARVING STATION AND SLICE IT FRENCH DAILY.

>> HERE WE HAVE OUR PROSCIUTTO TO PARMA THAT WE HAND CAR FOR OUR GUESTS.

WE HAVE A STAMPEDE OR THAT STATES KARMA, WHICH MEANS IT CAME FROM THE REGION OF PARMA.

WE ALSO HAVE TWO THE VIEW OF BUTTONS THAT STATE WHEN THE PROSCIUTTO WAS HUNG, SO WE KNOW HOW LONG IT'’S BEEN AGED FOUR.

IF YOU LOOK CLOSELY WE HAVE LUG 15, WHICH MEANS THAT THIS LEG OF HER SHOOTER WAS HUNG IN AUGUST 15, MAKING IT ALMOST THREE YEARS NOW.

THE BEAUTIFUL PART ABOUT SLICING HANDCARVED ISSUE DON'’T, IT IS DIFFERENT THAN YOUR SLICER.

WHEN IT IS HUNG AND AGED, ALL OF ASSAULT FROM THE CURE COME DOWN TO THE BOTTOM.

WHEN WE SLICE THE PRO-JUDO ON THE SLICER, WE SLICE FROM POINT A TO POINT B, MAKING IT A VERY SALTY CUT.

WHEN WE HANDCARVED, WE SLICE FROM A TO BE HERE, WHICH GIVES US A SWEET AND SALTY PROSCIUTTO, MAKING A BALANCED FLAVOR.

WE ARE ONE OF 12 RESTAURANTS IN THE UNITED STATES THAT IS PART OF THE PROSCIUTTO DI PARMA SPECIALIST GRUB, AND WE HANDCARVED FOR OUR GUESTS.

>> NOW WE ARE GOING INTO THE KITCHEN OF MASSIMO TO PREPARE A COUPLE OF SPECIALTY DISHES, OUR CARBONARA AND OUR PANSEARED SEA SCALLOPS OVER A RISOTTO.

>> WE ARE PREPARING OUR SPAGHETTI ALLA CARBONARA.

SOME OLIVE OIL.

♪ >> NEXT WE ARE GOING TO MAKE THE PASTE, THE SAUCE.

BLACK PEPPER.

WHISK A LITTLE BIT.

NOW WE HAD PEKKA RINNE ROMANO.

NOW WE ARE GOING TO GRAB THIS.

DROP THIS IN THE PAST MACHINE.

THEN WE ARE GOING TO DRAW THE PASTA.

YOU WANT ALL THE FLAVOR FROM THE GLYCOLIC -- GUANCIALE.

HERE WE ARE GOING TO USE A LITTLE BIT OF WATER FROM THE PASTA.

A LITTLE MORE CHEESE.

♪ IT IS READY.

NOW WE ARE GOING TO PUT A LITTLE BIT OF CHERRY TOMATOES ON TOP, BLACK PEPPER.

SPAGHETTI A LA CARBONARA.

♪ >> TODAY, WE ARE GOING TO PREPARE OUR SEA SCALLOPS.

WE WANT TO START WITH A RISOTTO.

WE ARE MAKING A SWEET CORN RISOTTO.

SWEET CORN RIGHT HERE.

SWEET CORN PUREE.

WE ARE GOING TO GET SOME PECORINO ROMANO, HEAVY CREAM, A LITTLE BIT OF BUTTER.

ONE OF THE PANS WILL BE FOR THE SEA SCALLOPS, THE OTHER ONE WILL BE FOR CHARRED BRUSSELS SPROUTS.

♪ >> THAT IS WHAT YOU'’RE LOOKING FOR, A LITTLE CHAR.

THAT IS WHAT YOU WANT.

♪ RED MUSTARD GREENS.

SCALLOP DISH WITH SWEET CORN RISOTTO AND CHARRED BRUSSELS SPROUTS.

♪ >> SCALLOPS ARE DELICIOUS, THEY HAVE THAT PERFECT SWEETNESS THAT MATCHES THE SWEETNESS OF THE CORN RISOTTO.

BUT THE CORN RISOTTO IS A LITTLE CREAMIER, SAVORY.

GREAT TEXTURE BECAUSE OF THE FRESH CORN.

THIS IS A PHENOMENAL DISH.

THE CHARRED BRUSSELS SPROUTS.

WITH THE BEAUTIFUL RISOTTO.

GOING TO HAVE TO PUT SOME MORE GORGEOUS SCALLOP ON THERE.

J.R.: ONE OF THE EXCITING THINGS HAPPENING IN RHODE ISLAND, ALL OF THESE CLASSIC FOODS THAT USED TO BE IMPORTED, ARE NOW BEING MADE RIGHT HERE IN RHODE ISLAND, LIKE THIS BURRATTA.

REALLY EXCITED THAT IT IS COMING FROM RIGHT HERE IN THE STATE.

AND WHY NOT?

YOU CAN TASTE JUST HOW FRESH THAT SHE IS IS.

PHENOMENAL.

THAT IS PERFECT.

BURRATTA.

♪ >> IF YOU ARE LOOKING FOR PIZZA ON FEDERAL HILL, THERE IS NO SHORTAGE OF GREAT OPTIONS AND TYLES.

BUT BY FAR THE MOST INFAMOUS PIZZA ON FEDERAL HILL IS ANOTHER LONG-STANDING CULINARY LANDMARK, CONCERT AS PIZZERIA.

CONSERVATIVES HAS ABOUT A FANATICALLY LOYAL FOLLOWING THINGS TO THAT EXTRA CRISPY CRUST, THEIR SAUCE ON TOP STYLE, PLAIN PIZZA, AND A SIGNATURE SPINACH PIE THAT KEEPS CUSTOMERS COMING BACK AGAIN AND AGAIN.

>> CASERTA PIZZERIA HAS BEEN IN PLACE SINCE 1953.

MY DAD AND HIS PARTNERS PURCHASED IT AROUND 1931.

WHAT WE DO WE DO PRETTY WELL.

WE ARE DEDICATED TO PROVIDING OR PRODUCING A PRODUCT OF THE FINEST INGREDIENTS, GETTING OUR FAMILIES AND FRIENDS THAT COME A GOOD EXPERIENCE.

THIS IS THE KITCHEN AT CASERTA PIZZERIA.

WE HAVE ABOUT 35 EMPLOYEES, VERY DEDICATED STAFF.

WE ARE FORTUNATE THAT SOME OF OUR EMPLOYEES HAVE BEEN HERE IN EXCESS OF 40 YEARS.

THESE GENTLEMEN COMBINED HAVE OVER 60 YEARS EXPERIENCE HERE AT CASERTA'’S.

WE THINK THAT TRANSLATES TO THE QUALITY PRODUCT WE CAN PUT TOGETHER.

WE HAVE BOTH SQUARE PIZZAS, OUR LARGE PRODUCT, AND OUR ROUND PIZZAS, OUR SMALLER PRODUCT.

WE PREBAKED THE SHELVES, SO WE DRESS THE PIZZA AND DO A DOUBLE TAKE, WHICH GIVES IT A FIRM, CRUNCHY CRUST.

IT IS A NEW POLITICIAN TYPE OF PIZZA, A LITTLE THICKER THAN NEW YORK, BUT NOT AS THICK AS SICILIAN.

THE CHEESE GOES ON TOP, THE TOPPINGS AFTER THAT, AND THEN IT IS DRESSED WITH A TOMATO SAUCE- ON TOP.

ALI: CASERTA'’S IS ALSO FAMOUS FOR THEIR PLAIN PIZZA, A VOTE ON TRADITION.

>> CLASSIC RHODE ISLAND STYLE PIZZA.

FRESH CRUST WITH OUR TOMATO SAUCE, OIL DRESSED ON IT, OREGANO.

SOME ENJOY IT WITH PECORINO ROMANO, HOT PEPPER.

THE DOUGH THAT WE HAVE TODAY, WE PROVE IT OVERNIGHT, WE PUT IT IN THE STEAM OVEN, DO A PREBAKED ON IT, AND THAT IS THE SHELL FOR THE PRODUCT THAT WE WILL BE SELLING TOMORROW.

>> THANK YOU.

LOOK AT THIS.

PERFECTLY COOKED.

GREAT SAUCE.

>> LARGES ARE SQUARE, THE SMALLER ONES ARE AROUND.

THEY DOUBLE DATE THE CROSS SO IT IS NICE AND CRUNCHY.

A TINY BIT OF SAUCE ON IT FIRST.

CHEESE AND THEN THE SAUCE AND TOPPINGS ON TOP OF THAT.

>> IT DOES STAY CRUNCHY.

THAT IS EXACTLY WHY.

>> [LAUGHTER] OH, YEAH.

SO CRISPY.

DELICIOUS.

ALI: THE OTHER ITEM ON THE CASERTA'’S MENU THAT'’S BECOME A CULT FAVORITE IS THE WIMPY SKIPPY.

>> WE TAKE OUR SPINACH PIE, WE BAKE IT, OPEN IT, DRESS IT WITH MOZZARELLA AND PEPPERONI.

THEN WE DO A FINAL BAKE ON IT, PULLED IT TOGETHER, GIVE IT A FEW MINUTES, AND THAT IS THE WIMPY.

SPINACH PIE, A DIFFERENT TWIST THAT PEOPLE SEEM TO ENJOY.

FORTUNATELY, WE SAW QUITE A BIT OF THEM.

>> LOADED WITH SPINACH.

THERE IS THE WIMPY, FAMOUS FOR THEM.

SPINACH, PEPPERONI, MOZZARELLA.

AND THAT BEAUTIFUL CRUST.

LOOK AT THAT.

COME ON.

[LAUGHTER] MMM.

THAT IS GOOD.

WOW.

THEY CALL THIS THE WIMPY?

THE WIMPY SKIPPY?

THAT IS NOT WIMPY, THAT IS FUN.

LOTS OF CHEESE.

WHAT IS NOT TO LOVE?

>> I REALLY LOVE THIS PIZZA.

WE CAME DOWN FROM WORCESTER, MASSACHUSETTS.

THE SAUCE IS AMAZING.

I LOVE THE WAY THEY PUT THE DOUGH ON THIS.

GREAT PIZZA.

♪ >> TAKE CARE.

ALI: DOWN THE STREET FROM CASERTA'’S IS PASTICHE.

FOR THREE DECADES, THEY, A EUROPEAN CAFE ON FEDERAL HILL HAS BEEN MAKING FOR MAJOR -- HOMEMADE DESSERTS FROM SCRATCH.

THE OWNERS HAVE COMBINED THEIR PASSION FOR FOOD AND ARTISTIC EYE FOR DETAIL, AND IT SHOWS IN EVERY DESSERT THEY MAKE.

ENDING YOUR DAY AT PASSTITICHE FINE DESSERT IS A GREAT WAY TO WRAP UP YOUR FEDERAL HILL STROLL.

ALI: AN AMAZING WAY TO END YOUR WONDERFUL STROLL ON FEDERAL HILL, A MUST STOP.

THEIR PASTRIES ARE AMAZING.

THEY ARE KNOWN FOR THEIR TIER MASSOUD THEIR CREAM TART IS GORGEOUS.

ANYTHING YOU CAN HAVE, YOU CANNOT GO WRONG.

IT FEELS LIKE WE'’RE IN A EUROPEAN PASTRY SHOP.

GORGEOUS DISPLAYS, IT IS PACKED ALWAYS, YOU CAN SMELL THE COFFEE.

I FEEL LIKE I WALKED INTO EUROPE.

>> YOU ARE WELCOME.

YOUR DESSERTS WILL BE A FEW MINUTES.

>> AWESOME.

>> THE BEST BROWNIES.

OH MY GOD.

AMAZING.

>> THE BEST OF THE BEST.

>> EVERYTHING AT PASTICHE IS BAKED IN HOUSE THESE TWO OF ENDS.

WE BIG PRETTY MUCH ALL DAY LONG FROM 6:00 A.M. UNTIL 10:00 AT NIGHT.

FOR THE VOLUME WE DO, IT'’S PRETTY AMAZING EVERYTHING COMES OUT OF THESE TWO OVENS.

EVERYTHING FROM CAKE LAYERS, COOKIES, BROWNIES, ALL OF OUR SPECIALS.

MY BACKGROUND, I'’VE BEEN HERE ALMOST 20 YEARS.

I STARTED AT JOHNSON AND WALES, KIND OF ON A WHIM, OUT OF HIGH SCHOOL.

I WENT TO SCHOOL AND THEN STARTED HERE AND STUCK AROUND.

IT HAS BEEN A GREAT EXPERIENCE WORKING HERE.

>> WE HAVE THE TIRAMISU, CLASSIC SPONGE CAKE WITH HOUSE ESPRESSO, MARS CAPONE CHEESE AND BUTTER CREAM ON THE OUTSIDE.

OUR SPECIALTY, THE FRESH TART WITH SEASONAL FRUIT.

WE HANDPICK ALL OF IT TO MAKE SURE IT'’S FRESH.

IT HAS VANILLA CUSTARD AND EIGHT TART SHELL.

IT'’S AMAZING.

WHEN WE PROVED THEM IN-HOUSE, WE DECORATE THE PLATES WITH DIFFERENT FRUIT SAUCES.

THIS ONE IS A MANGO SAUCE.

HERE WE HAVE SOME KIWI.

THIS IS RASPBERRY SAUCE.

VANILLA ANGLAISE.

AND BLACKBERRY SAUCE.

MAKE SURE WE GET ALL THE FRUIT ON THERE.

OUR FAMOUS FRESH FRUIT TART.

CHOCOLATE MOUSSE, WE ACTUALLY MAKE THE COOKIE CRUST HERE IN-HOUSE, LIKE EVERYTHING.

IT HAS A WONDERFUL, CRUNCHY OUTSIDE, COOKIE CRUST ON THE BOTTOM.

DARK CHOCOLATE MOUSSE WITH WHIPPED CREAM.

HOUSEMATE CHOCOLATE SAUCE TO GO ALONG WITH IT.

I HAVE BEEN WITH PASTICHE FOR SIX YEARS.

I ACTUALLY HAVE AN ARTS SCHOOL BACKGROUND, WHICH A LOT OF US IN THE FRONT OF HOUSE DO, TO MAKE SURE EVERYTHING OOKS NICE.

HERE WE GO.

SOMETIMES IT GETS A LITTLE STICKY.

THAT IS OUR CHOCOLATE MOUSSE CAKE.

BUT THE MOST IMPORTANT PART, TOP IT OFF WITH SOME FRESH WHIPPED CREAM.

THERE YOU GO, CHOCOLATE MOUSSE CAKE.

♪ >> LOOK AT THAT.

I DON'’T EVEN WANT TO RUIN THAT.

THEY ARE FAMOUS FOR THAT HERE.

WHEN IN ITALY, RIGHT?

♪ J.R.: "A TASTE OF RHODE ISLAND" IS PRESENTED BY DAVE'’S FRESH MARKETPLACE, PROUD TO BE SERVING OUR RHODE ISLAND NEIGHBORS AND COMMUNITY SINCE 1969.

NOW WITH 10 LOCATIONS.

DAVE'’S FRESH MARKETPLACE, BETTER FOOD, BETTER SERVICE.

♪

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