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The best pizzas I eat are the ones I make myself from scratch. I live in rural Australia and the take away pizzas or frozen/fresh supermarket pizzas are greasy, full of processed cheese and have bases they buy ready made and are doughy and yuk, Making your own is time consuming, but for a treat worth it I use yeast, 1/2 plain 1/2 wholemeal flour, olive oil and some dried herbs maybe,. I let it rise and then freeze half for later (if I’m still alive ) and roll out the other half to fit my oven,. I make a base sauce with tomato paste, a fresh tomato feta cheese, spices and a tiny bit of oil from the anchovies blitz it up. Then I cut everything up finely, red onion, capsicum, mushrooms let them dry out, pineapple. Squeeze that.,ham or bacon,(Aussie bacon is the best) anchovies and then mozzarella, parmison and cheddar. Heat up the oven till the fire brigade is on alert, and I put the pizza on a sheet of baking palaver straight onto the oven shelf. 200C fan forced and 15 minutes later . Darn delicious.

Hello Vince, You did say you would make a video explaining the cheeses and other Italian ingredients you use, please do that sometime if possible. I’ve never heard of half the ingredients you use. I’d never eaten pasta till I was an adult. In rural Australia back in the 60’s and 70’s it just wasn’t heard of. Well, we did have tinned spaghetti in tomato sauce which was very sweet and I didn’t like it.,when I tasted real spaghetti for the first time I was amazed. Wow . 🌈🦘

Тигр лев👍

Looking great. Keep going !

Barilla! I’m out

Hi Vince, I'm not sure why TH-cam put your video in my feed (I'm a 56-year-old man from Australia) but I'm glad it did. Great content although you probably should work on the lighting at your desk. My sister married an Italian so I know how good a Nonna's cooking can be. I married a Sri Lankan girl, they call Nonnas, Ammammas. Unfortunately, I'm divorced (over 10 years). The funny thing is that what I miss the most is Ammammas cooking. :) She'd make everything from scratch like a Nonna

I like you left the skins on the potatoes, a lot more flavor.

If you rub oil on your hands you won’t get the dough sticking to them like it is. 🌈🦘

Another yum recipe Vince. 🌈🦘

excellent

Lucky Vince’s dad getting to eat yummy Italian cooking. 🌈🦘

Fifty years ago, I grew up bordering a lemon orchard in Southern California. Those large, thick skinned lemons are from trees that have received too much irrigation. They are pithy and flavorless. The white pulp under the skin isn’t necessarily bitter, but it is basically flavorless and useless as a lemon product. Back then, lemons were all “organic”, because pesticides and fertilizers are unnecessary for lemons due to their natural resistance to pests. Bugs and diseases were nearly unheard of when it comes to lemon orchards, because most problems were due to improper irrigation or climate.

Many of my neighbors make limoncello and also make a version with mandarins. I’ve tried it….the best. -Retired in Sicily.

You are not southern Italian. Bro you are American. Why bother making a reaction video? Dude, I am Italian Born and the channel you are reviewing has to be the absolute BEST Italian cooking channel ever! Exactly like my Nonna and Aunty Maria used to cook. You sir are not qualified to comment here. You even admit you know squat about limoncello.

I hate da Nort' and Christopher Columbus 😂😂😂

Do it with blood orages.. will blow minds!

That looks amazing, bet it smells wonderful. What state are you in? Thanks to you I’ve discovered it’s ok to use a good quality extra virgin olive oil for frying. I the one cooking class I attended they said to use peanut oil or coconut oil as it had a higher smoke point but EVOO has a smoke point of 410 or so. Just because an “expert” tells you something doesn’t mean it’s correct. Where I live a cutlet is an eye fillet of lamb, beef, veal or pork, with the bone on. We call what you’re using veal schnitzel which term and dish originated in Austria. (I’m sure you know all that. I realise your recipes are Italian based. The first time I had crumbed veal in an Italian restaurant . I was about 20 and had just moved to Sydney from the small country town I was born in. I thought I had gone to heaven, it was delicious. I’d never eaten pasta either . Just tinned spaghetti in a sugary tomato sauce, which I didn’t really like. Only time I’ve seen fried peas is in Bubble and Squeak which my mum used to make with the leftover cooked veg on the weekends. Do you use fresh or stale bread for your crumbs? All the best and thanks for an interesting and yummy 🙃video. If only I could pop over for supper- I’ll bring a nice Aussie wine. 🥂🦘

Such a good recipe. I will try to make this next week. But to remind: somebody made a lot of work to make these sausages. I would simply cut the sausages into really small strips. It would be disrespectful of the work of the butcher. If I wanted only the inside of the sausages I would ask the butcher to give me only this instead of wasting the skin of the sausage. In a kitchen nothing should be wasted. The best kitchen is where everything is used.

I do nearly the same except: put onion first until translucent then add the celery and carrots ( those cut in cubes) , until the onions start to brown, then I add the tomato paste and brown it in seconds and add the meat. The meat contains a lot of water and keep constantly stir it until the meat gets grey. To help the water evaporate I add some salt. When all the meat is grey I add the wine, white or red depending what’s in the board and if I make a white or a red ragu. For a red ragu it does not matter. When the alcohol is mostly evaporated approximately 5 min. I add fresh two San Marzano tomatoes(in summer), cook them a bit ( one minute) then incorporate two small tins or one big , cook them a bit to warm it up and the Sugo. Each thing time by time so that the cooking temperature doesn’t fall too much in one time. When it starts bubbling after the last ingredient I turn down the heat to simmer and add the pepper and salt again. Taste after 5 min. and adjust salt and pepper. And simmer for 3 to 5 hours. In the last 5 min. I add a glass of milk or half a glass of cream, depending on my fridge. Sometimes I add fresh laurel leaves (2) thinly sliced, but they are not necessary for the last 30 min. because I have them in my garden. No Basil nor origanum despite I have them in my garden as well. First dish will be: ragu in a bowl and salad on the side. On the next day I will use a part of this ragu with egg noodles like tagliatelle. Another day I like to eat it with boiled potatoes and the rest will be incorporated into a lasagne. For a ragu I sometimes use spices mixed into the meat in the grinding process, therefor I give my butcher the advice how she should mix it. For Georgian cuisine or French or Balkan cuisine I change only the spices or have no spices at all and can produce food for my beloved ones but the technique is always the same to produce this basic and stable food.

Just two comments: did Joshua Weißmann used Thai Basil? And do you knead the meat? I would not do. Otherwise I use the same method as you making soffritto instead of mirepoix and I use a splash of milk also. But I never tried with ricotta but I substitute pork with wild boar shoulder and put my signature spices in the meat mix, which has to be stringy and not mushed before I put it into the pot to produce the tiny dots of meat. Not only for lasagna but for every ragu. I usually make a big pot of ragu every two months on a Sunday and use it for several different dishes for the next week, which usually last till Wednesday. When I make a white ragu I add fennel and use duck and chicken meat, when making a red ragu I use wild boar, veal and beef and add as well red peppers not bell pepper the pointy ones they are cheaper and more tasty.

Awesome video and reaction! Will definitely try the pesto technique! I love some pesto! Keep up the goodwork!😊

Interesting. I guess I am a little confused. If Pasta Grammar used 1 liter of 195 proof grain alcohol (or about 97% alcohol by volume (ABV)) and they add a syrup which if as they suggest is a solution of 750 ml water and 500 g sugar, the total dilution is about 1 liter and that means that they diluted the alcohol by 50% (more or less) which means that they are drinking their limoncello at close to 50% ABV. I would think that most folk who enjoy liqueurs drink them at closer to 30 -35 % ABV so that the 'burn' from the ethanol is not quite as intense. Is limoncello traditionally consumed at 50% alcohol? Heck, normal drinking vodka, scotch, gin, tequila is typically 80 proof (40% ABV). No?

Looks really yummy Vince. I live in rural Australia so don’t have access to a some of the ingredients. However I do have a lot of lovely Italian parsley and long red chillies in my garden so I’m hoping I can find at least one of the cheeses you use. Have you a video where you explain what each cheese is and its uses? I have no idea. I’ll have to look them up.

hol' up, you don't sound like a Italian.

Thanks to the crappy Australian government it cost about $130 for a 500ml bottle of grain alcohol

Great Video and reaction! I just subscribed will be checking out ur other videos!

Recipes are a gift that can be handed over for many generations, Even long after we have gone people can enjoy this gift. Also, it takes you places. Thank you for sharing.

You don't have to live in Pittsburgh, but it's not far to a state without ridiculous alchohol laws.

In which region of Italy were you born?

This right here is the one I've been waiting for. Bolognese is my favorite! Vinnie, I have to pay you to come to my house & make it, or you have to tell me what to buy (besides the meat, pasta, and the veggies that go into it) so I can attempt to make it the real way 😂👏🍝.

I love it, it’s the Amalfi lemons. It’s only real genuine when made on the coast of Amalfi. Made anywhere else, it’s not authentic. So Make sure you check where it was made before you buy it..Because it’s doesn’t taste the same. Anyone claiming anything else is stupid..👍🇬🇧👍

Good video. I'm happy that I got to learn what's up with ricotta. Other Italian content creators usually get really angry about ricotta, so I always thought it was not done by Italians. Either way, I'm going to stick to bechamel. A tip for the future: it would be nice to have a more balanced sound because your voice has a totally different volume than the source video.

Those lemons are like citrons

You say you are a Southern Italian? You can't say AMALFI.. and it's not LEMONCELLO. It is LIMONCELLO. Seriously. Ma va'.....

For make this recipe you have to buy a good "raw material"; those lemons are not for the great distribution (it is impossibile to find them in a supermarket). For this reason homemade limoncello (from South Italy) is so good. P.S. I made it with normal (but with a good quality) lemons, it was good but it was not the "real thing".

You don't distill the limoncello. You macerate the lemon peels in the alcohol--which is already distilled.

I consider the pesticide sprayed lemon issue really important, but I can't help but worry about all those recipes that call for lemon zest. True, lemon zest might not be as bad as lemon peels soaking in alcohol for a whole month, but still not good if sprayed. Fortunately my sister has a lemon tree in her garden.

Use white vinegar and soak. Soap and a brush don't always cut it

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Italian kitchen + metal music = ❤

This looks like my favorite dish yet! I would love this!

Looks really good 👍

This is an incredible video for teaching! Thank you so much, Vince. I never knew how to make pesto, well done!

Can’t wait to try this 🎉

I must admit as someone that drinks out of a mug everyday I've never considered it as a unit of measurement 😂

I'm curious if your name was originally spelled Chianese like Dominic "uncle June " Chianese?

How to cook spaghetti that writes home to Mom for you!

Love your cheerleader dad. I don’t have a pasta laundry bed sheet water remover thingy, so kaput for me. I’ll just drool at this recipe . It was fun to watch. Thanks. 🌈🦘