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Hello Chef luciano I see that you have updated recipe videos in a while. Any chance you come back to youtube? On sharing your delicious recipes?

Why are you kowtowing by wearing masks?

You have a new fan

AWESOME

I initially thought that making the apertif during the video was nonsense but now that I'm actually following along it makes total sense. I just has a glass of Prosecco. 😊

I have shopped at several Italian stores, unable to get pepper paste in the Chicago area.

Bueno

Non è guanciale quello manco per finta😨😨😨

Ormai chiunque cucini si definisce chef🤦‍♂️ sei un cuoco non uno chef

NICE IDEA!!! I NEVER KNOW HOW TO USE LEFT OVER RAPINI I WILL TRY FOR SURE!! THANK YOU!!

You did not give us the exact ingredients. Why did you buy pepper sauce and not use the pepper sauce? You didn’t break down the ingredients how much salt how much pepper how much of each ingredients. It was not helpful at all.

Been Sicilian for 64 years and have my grandfather's recipe for sausage which I make, never seen a sandwich like that in my life

Don’t you feel like an arsehole now after your fist bumps and masks? Idiot mate of yours was wearing gloves🤪

Please make a video on making the muffaletta.

Chef, I can’t find that pepper sauce in my country. Do you have a recipe for it? Thank you.

Chef, I can’t find that pepper sauce in my country. Do you have a recipe for it? Thank you.

Can use pork butt and pork belly if pancetta (pork belly rolled and cured) or guanciale (cured jowl bacon) is hard to come by. It was inaccurate to use those titles (at least in english translation of cut), for there would be no need to place in curing chamber if already cured.

😬 ｐｒｏｍｏｓｍ

Thank you for an in-depth demonstration. I did it tonight and all the result so fantastic!!!! (in Chiangmai, Thailand, Pecorino Romano cheese so expensive but it worth worth to try on.

Really? Gluten free pasta? I have never enjoyed gluten free pasta before, I don't like the texture. Is Rummo gluten free any good?

Love your video's. would you do this one again in english please or just do another with a voice over.. Very sad for me to say I can't speak or understand Italian.

Il giorno del tuo compleanno...🥳🥳.. complimenti come sempre Chef Luciano

Complimenti Luciano e sempre bello vederti preparare prodotti della tua terra....

Caro Chef, complimenti per la passione e per la semplicità con la quale spieghi le ricette rendendole eseguibili anche da noi "sporca cucine" 😁😁😁!!! Un consiglio...cambia guanti/presine...bianconere non si possono vedere 😁😁😁. Ti abbraccio amico mio!!!

where is the pepper sauce you purchased?

Hi Luciano. I discovered you on L’arte di Cucinare. I immediately became of your fans!! You cook like I do. Calabrese dishes. I look forward to seeing you as a guest on his show again.

Good cook

18:39 that sausage is pink, no?

Muito bene

Muito bene.

Uno dei miei piatti preferiti; come diciamo da noi, a Vallelonga, Pasta e Posa. lo cucino spesso, perche' mi fa' ritornare a quei tempi semplici della mia infanzia in Calabria. Ciao Luciano. Nazzareno

Bit concerned that you inflated an otherwise sterile skin by blowing down it, although I appreciate that opening the skin will assist with its filling. Wonder if that fab sausage maker you recommend comes with a pump and nozzle for inflating skins or was that another thing the manufacturer forgot to include.

How about some new videos ?

NO no no to the pepper sauce . I bought the real deal and i added to my sausage and do not like it. I will make it again and leave it out.

I like your vids. 😀 You’ve got a new subscriber. Did you check promosm!!? You should use it to promote your videos.

That moment at 1:56 when signore said "I like that you speak Calabrese." Love it! Great video! Thank you for sharing!

Ciao Luciano , I’m making sausage this weekend and I’m going to use your technique and recipe…..wish me luck 🇭🇺🇭🇺🍷 Jim Fiore from Massachusetts

I was born in Lago close to Amantea, Paola e i Greci. I love your recipes. Can I ask you please to make eggplant polpette; turdilli; culurelle. Grazie!

Grande chef! my family is from Serra San Bruno. I love sharing all things Calabrese :)

Ciao caro, bellissima ricetta e ben preparata da te. Seguirti nei tuoi video e´davvero molto bello perche´ si vede che cucini con amore ma sopratutto con l´orgoglio di noi tutti calabresi,grande Lucianeddru...

This was such a relaxing, informative, and enjoyable video. With all the sadness and violence in the world right now, I thoroughly enjoyed this wholesome respite. Your conversation made me feel like was in the kitchen with old friends and cooking along with you. Both gnocchi dishes looked scrumptious. 🙂

Looks delicious, Chef Luciano!

Che buona Luciano! Great way to use up leftover rapini

Sono Massimiliano il nipote di Salvatore e Peppe Fulciniti e mia nonna Rosina te la ricordi?

Ciao Lucianeddru, ti ricordi di me e delle belle serate passate insieme a Olivadi ,quando avevi la pizzeria vicino al campo sportivo?

I use a regular stuffer and I don't have the trouble with air in my casings. The piston head on my stuffer has an release Valve.

Italy is certainly the fount of Western civilisation with its beautiful language, music & cuisine!

Pecorino and White wine will def be in my next batch. Thank you!

колбаса сырая получилась

Luciano, please make traditional Calabrese recipes of melanzane (eggplant) stuffed, polpette, etc.