PERFECT DAY IN ITALY | a mini movie

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Le Marche, Italy // Our 52nd country!
Homemade pizza in a brick oven, vespa drives through the Italian countryside, visiting the smallest alley in Italy, getting lost in the cutest hill town ever, filling up a gallon jug of wine for 3 euros, and eating in front of the sunset with friends – These are all the reasons we had to create a MINI MOVIE 🙂

Thank you Bob & Gina!!! 🙂

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Originally from Nashville, Tennessee, we got married June 2013 and quickly caught the travel bug! We started traveling full-time January 10, 2016. While daily vlogging was not the original plan, we were having way too many cool experiences not to share every single day! Now travel vlogging is our full-time gig and we feel like we have the greatest job in the world! We are incredibly thankful to do something we love every day. 🙂

We’ve pulled inspiration from several of our favorite travel vloggers on YouTube, such as: +CaseyNeistat +FunForLouis +Jon Olsson +Mr Ben Brown , and any other talented travel vloggers that YouTube’s algorithm will hopefully connect us with 😉

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***TRAVEL VLOG 385*** Music: 
First song – “Washed Out” From Epidemic Sound
Second song – “you play with my heart” by bungalow
Third song “Tender Islands” From Epidemic Sound
Fourth song – “Tourists in Italy 3” From Epidemic Sound

We get all of our good vlogging music from Epidemic – get your free trial through our link! https://goo.gl/8Gf2qB

[Applause] [Applause] Bob is going to teach me his ways we were going to make homemade pizza dough and cook it in their brick oven outside you ready I’m ready are you ready uh-huh are you ready there’s only five ingredients in this there’s flour water yeast salt and a

Tiny little bit of olive oil okay okay and we’re gonna do this and do most of the measurements by weight not by volume okay okay you’re ready for that I’m ready so we got our little scale right turn this on thank you 600 grams of flour go ahead okay it’s

Gonna be close to four scoops I believe four cups almost there you’re so precise and so nervous huh good that’s good Oh 650 okay now we’re going to add let’s see a little bit of salt okay ten grams which is about two teaspoons so you can use you can do it

By measure or you can do it by weight for chipping boy oh we’re way in it okay good I appreciate the precision but it’s probably not that important how you remember how bad of a baker I am 12 pasta no that’s all skill okay now we

Need 6 grams of yeast but I use just a teaspoon because as the numbers get smaller this scale is not that good you feeling good about that okay good okay so what are we done so far we’ve done flour salt salt is yeast we need two more things right we need water and

Olive oil it all was at the very end it’s gonna pull everything together before we need it need it with kme yeah so it turns out that in the metric system one gram of water is one so 360 grams is going to be 360 milliliters they can get pretty close

Just by looking at the side of that cup 361 Wow fantastic Macy’s you did it After we mixed in the water it was still a little dry so Bob added to the final ingredient which is a tad bit of olive oils these pro so you didn’t have to mention I think you’ve done pretty well really yeah we’ll just go out for pizza tonight

This is where it’s all gonna come together this is actually magic a feeling pretty good right so give that up it needs to be needed for about five minutes The dough is officially needed with lots of love next it goes into a slightly oiled bowl and it’ll be covered at room temperature for about two and a half hours so in the meantime Nate and I are gonna go into town and show you the biggest tourist attraction in all of

Repattern so Nate or is it this false that’s good China looks smooth yes I’ll have local people watching me You So we’ve just arrived in a little town of repo transana which is like a two-minute Vespa ride from their house at this point I’m just looking for excuses to get on the Vespa and go somewhere because I have so much fun driving it but this town is really cool

We’re actually here a few nights ago having dinner it didn’t make the vlog but it’s just like a really really cool town like so cool I can’t believe that tourists just don’t flock here but there’s no tourists it’s just local and I feel really awkward walking around

With this camera yes we stick out like a sore thumb we don’t have super long to walk around this we have to go back and tend to our pizza dough I’ve had a really traumatic experience with homemade pizza dough I’ve had traumatic experiences eating her homemade pizza dough anything that

Involves yeast and flour it was like a cracker it was so bad and so I was really nervous about this I’m hoping the fact that it was bothering Gina’s kitchen Bob and Jeanne its ingredients and they showed me what to do I won’t ruin pizza for everyone I have a feeling with Bob

Overseeing the process it’s gonna turn out great okay but I will show you this tourist attraction the problem is that don’t remember at us I really have no idea I remember there is a sign that’s like here it is yeah oh we also just passed the bank I feel too awkward going back So this city claims to have the narrowest alleyway in all of Italy at the entrance it is only 43 centimeters which is apparently how wide my shoulders are and there’s a distinction between an alleyway and just like a crack between buildings and Holloway has a window in it so back here behind me

Which I’m sure you can’t see there is a window but yeah it’s tiny I actually like have to do my shoulders like this in order to be able to go down so that’s this town’s claim to fame and I say that jokingly because this is like an incredibly beautiful town it’s just

Funny that they have something that’s the most missed in Italy the narrowest anything that’s the most missed if I feel like I have to go see ESD best and next up I want to show you the thing that’s probably blowing my mind more than anything else since we’ve been in

Italy but we have to get on the scooter back to the alleyway This is seriously the most picturesque town we’ve ever been to and the best part is you can have a photo shoot and you don’t even have to try to not get people in the background because there’s no people to be in my crew it’s great So we’re back at the co-op where Bob and Gina brought us the very first night for dinner and as we were on the way I spotted something that like I just couldn’t believe existed so if you’re in the United States or at least in Tennessee where we’re from and you go to

The store to buy wine you’re probably not going to be able to find a bottle for less than five dollars and if you do it’s not gonna be good let me show you what they have inside China and Sangiovese great yeah Brett or one Carlo was virtually

Come from the year is one now they may know drink does it go how crazy is that inside they have a tap where they have six different lines all of them cost less than two euro per liter and you just bring in whatever bottle you want and you fill it up

She didn’t even weigh it I’m sure this is more than 2 litres and she charged us 3 Europe we just have to make it home on the Vespa with me holding it so there’s not gonna be any filming on the way home we made it back with the wine that is

The most Italian I’ve ever felt whatever cliches you have about Italy and Italians we just rode home on a Vespa with wine that we filled up at the local cop the table is all set by mangina and it’s so cute and the brick oven is nice and hot bob has had plenty

Of time to remake the dough if I messed it up he’s just 30 years out and that is that it’s very likely that that happened but now we’re gonna go check out it no the idea is to create a little bit of tension on the outside they’re just

Gonna sit for a few minutes and try that cure another big deal you’re gonna smash it in a few minutes and cover it with cheese it’ll be fine like really pushing it into the table so it rolls on the friction causes it to roll you got it like it’s natural right oh I

Smashed it on so good there’s some more squish it like this okay I don’t know Okay don’t attempt a circle okay so just roll roll roll roll it out yeah okay majestic Pizza rolling cool that’s it you have to try look just start spreading the olive oil it’s about quarter inch to the edge you’re not using that sauce on this one it’s just onion salt pepper and you Next we’re sprinkling mozzarella oh it’s just such a pro she’s so good Okay so while they were gone I got the pizza oven fired up it’s hot now I’m gonna move the embers over to the side clear the deck for the pie it’s high so I can read it yeah it’s off the chart so it’s over a thousand degrees Fahrenheit

Now if this thing dropped down a couple hundred degrees and then we’ll be ready to roll Windom in how about if I do the first one yeah I’ll do this one and then that you can do yours wow that is cooking so fast oh my gosh look at it that cooked in seriously how long do you think that was in there two minutes yeah okay Nate you

Ready I’m scared but I’m ready you know how you pull the tablecloth off you’re gonna get it in there and give it a little bit of forward motion not too much you don’t want the sausage to fly off the touch you know the touch that’s good that’s beautiful man like I know

What I’m doing already yeah Smokin I don’t know when to take it out All right now yeah Wow I’ve learned since we’ve been in Italy that a margherita pizza is what it is because it’s the three colors of the Italian flag green basil red tomatoes and white teeth and it’s named after the lady that been in it is that right

Invented Oh what was she like a princess Queen Minnie We did it now we get to eat them this totally feels like an episode of Anthony Bourdain making something really cool and then eating it with the locals with a view so excited looks good good level of floppiness okay this is not a cracker like my other time I made

Pizza it’s so delicious I can’t believe that the view we have right now getting to enjoy a dinner it just keeps getting better and better we’re never going to leave the farm Whose turn since I bought like in the crack I like this yeah yeah are my hands super funky up here we need to come up with a Italian version of need now because he’s clearly gone native