Italian MasterChef CHANGED MY WORLD With “Simple” Pasta (Aglio e Olio by Luciano Monosilio)
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- เผยแพร่เมื่อ 14 ม.ค. 2022
- Spaghetti Aglio e Olio, by Luciano Monosilio. Blown Away. This video is sponsored by BetterHelp, visit betterhelp.com/alex to get 10% off your first month
Big thanks to my man Luciano Monosilio : lucianocucinaitaliana.com/en/h...
Luciano is an Italian chef - recently been titled King Of Carbonara (in Rome ! ). His love for true pasta is beyond what you could imagine. In his restaurant, Luciano makes dried pasta. The only restaurant in the world t be making DRIED pasta on location. He knows the value of dried pasta, especially that dried pasta are not inferior to fresh pasta.
Aglio e Olio is a simple pasta dish, at least on paper. This dish holds the key to understanding how Dried Pasta work. There is no place to hide in Aglio e Olia pasta. In this video the chef used Spaghettoni instead of spaghetti. Spaghetti Aglio e Olio includes garlic, olive oil, pepperoncino (chili pepper) and parsley. It is a dish about balance, not about in your face flavours like it is too often mistreated (especially on youtube)
At 27, Luciano Monosilio gained his first Michelin Star and became the youngest Italian Michelin-starred chef. Then in 2018, Monosilio opened his first restaurant, Luciano - Cucina Italiana. The restaurant is located in the center of Rome, close to Campo de’ Fiori. It embodies the new direction of Italian Cuisine: the quality of a Michelin-starred restaurant but the casual atmosphere of a popular trattoria.
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Salut,
Alex - บันเทิง
Luciano is a real pasta master, a business man but also a true passionate and straightforward person. You picture that together with a beautiful aglio e olio. Nice job! Looking forward for episode 3
Look no further people, Italia Squisita is THE single most important sponsor for our cuisine in front of the world. It opens a world of historical and technical information about every dish, every recipe from every region in Italy. It's a dream come true for me having a food scientist like Alex teaming up with them and italian masterchefs. I hope your journey on pasta will go deeper also into looking how fresh pasta is done in the cradle of fresh pasta, Emilia Romagna.
@@nicetryfbi357 Indeed. They inspired me to get a huge mortar and pestle from Carrara, and it changed how I see pesto -- not that dark, oily, too bitter concoction, but bright and nutty and slightly sweet from the Genovese basilico.
If luciano has never done a video or tutorial on that aglio e olio he made for Alex before, he absolutely should make one! I've made the dish before but never has it turned out like that! I'd love to learn how
Bro u used to be so exciting, I took so many breaks and after the quality dropped big times
I think ive watched too much italia squisita when i can recognize the guy in alex's thumbnail
I think italian chefs and cuisine really want to teach us an important lesson, not only for cooking but for life: sometimes simpler things are the hardest but when you master them you realize they were the best from the start, just underrated.
Not just Italians, Japanese cuisine is an example of this as well!
You did a fatal typo
@@sephiros9883 sushi is the best example of this that I've seen!
@@drsherifff speaking of lmao
@@wolfingitdown2047 meant to edit The original one but it created a new one for whatever reason
The production quality on this episode is just amazing... The close up shots of the cooking are awesome!!
The over the shoulder shot with the pan movement was just amazing.
I was just about to comment the same! The production value of these videos is beyond your average youtubers. This could be aired on Netflix or something like that!
absolutely stunning indeed
I went to Luciano's restaurant a couple of years ago, I can tell you I literally cried eating his carbonara, it just makes no sense how something that in essence is that simple can taste so good. If you have the chance to visit Rome you should definitely go.
This is a recommendation I cannot ignore!
You can tell he is a master simply from his willingness to admit that he is incapable of making the spaghetti he needs to serve in his own restaurant. The man only accepts the best.
Totally agree! Definitive and sublime.
@@RobertSmith-up9rz Jesus, the ignorance... 🤦🏻♂️
@@RobertSmith-up9rz So because someone is expressing how much they enjoyed something they are dramatic, when I call you ignorant you say I’m a fruit loop with a childish palate?
Righto mate, you have a good day. Don’t overthink life, enjoy a bowl of Oats while you’re at it
The cinematography and editing in this episode is amazing! Kudos to you and ours for creating this beautiful episode.
Its pretty hard to make something that cinematic the lighting the preparation for angles and the camera settings.
Its probably also an unusual environment for a chef to work in.
I always appreciate alex content even though it changed so much over the years.
Yeah this episode was on another level!
@@Erksah68 He's an engineer, not even a "real" chef lol
Maybe there is something to skillshare after all. Seed to work for him
Yet to return, the pastaless one who quests for the Twilight Pasta
That's the best looking Aglio Olio I have ever seen in my life. The dude just made something so simple look like a work of art, it's amazing
Aglio olio is not so simple!! I’ve tried making it so many times and it’s so difficult because you only have four ingredients and if one is not perfect , the whole dish goes down. I hope you get try to make aglio olio . Cheers
@@kamitebyani5309 Exactly. The parsley teaches me humbleness when I think I can cook.
Kami Tebyani
You’re right, simple is not so simple. But it really *IS* _that_ *simple* . It just doesn’t mean it’s easy to do. It’s simple in that it only has a few elements, but because there are so few elements, each one is exposed and this is what makes it so difficult in putting it all together.
It’s like a Mozart piano sonata, a simple melody in the right hand, a simple accompaniment in the left hand, and not much else. Just a few, *exposed* , very *transparent* elements.
*The* *complexity* *is* *in* *the* *execution* , *the* *performance* , *and* *maintaining* *the* *transparency* *and* *simplicity* *of* *those* *elements* *throughout* .
"And then Alex accidentially traveled around italy for 80 days."
The pasta was amazing, I felt I could feel the bite through the screen.
Aglio e olio was the first recipe that opened my eyes to the technicality of cooking due to sheer simplicity. it made me go from frozen meals and pre packaged foods to learning home chef skills, global recipes and personal lessons like patience, timing and being humble to the fact that some things need to be done the correct way and in sequence in order to be perfect. It is pure art and has for years been the gold standard of how much care and attention should go into anything I cook. I encourage everyone to try to make this dish and perfect it you will learn a lot from using very little.
Well said man.
Luciano is a national treasure here in Rome! One of the very best 🍝🍝🍝
Overpriced and overhyped restaurant. I love al dente but this restaurant serves half cooked pasta for the sake of being different. I had the Carbonara and counted 3 pieces of guanciale.
Ma come cazzo Mai Alex si Mette pantaloncini? Io sto gelando qua a Sicilia.. dovrebbe esserci più freddo da voi..o mi sbaglio?
A negative experience is of course not good, but it can't overshadow the hundreds of accomplishments Luciano has reached. Surely, the carbonara you had was not on point and I feel for you, I had there a totally different experience.
Non so quando è stato registrato però per me è più Alex che il caldo, è l'unico con pantaloncini corti in tutto il video 🤣
@@mattiatorre6665 ……”È l’unico con pantaloncini corti in tutto il video”……..
Ti sbagli ! Qui (0:26) arriva una ragazza in canottiera e pantaloncini corti ! 😉
This realization about the starch changed my pasta forever a few years back when I was looking for a cacio e pepe recipe. The italian chef in the video had used a shallow pan to cook his dry pasta to maximize how much starch was in the water and also made sure to toss it into a nice emulsion
that was my lesson from a superbly made video as well. Thank you Alex and Luciano.
Also buying the right type of dry pasta. Getting a bronze cut pasta maximizes the starch.
I still don't understand HOW he got it so starchy/creamy, even after watching
@@networkn I'm hoping that that explanation will come in this series. C'mon Alex - promise?
Alex did have an episode about Cacio e Pepe.
The starch coats the noodles, so when you boil them it comes off.
But it also works as an emulsifier, which allows water to mix with the cheese.
In Italy, many people consider this as the typical "emergency dish" when your fridge is empty and it's too late to start cooking something fancy but, for me, this is the best example of italian cuisine and also my second favourite pasta (first one is spaghetti con le vongole in bianco, hands down).
It is believed that pasta, aglio and olio is the cheap version of pasta e vongole (poor people coudn't afford the price to buy them).
Anche il mioo. Alla fine la base è la stessa ma l'aggiunta delle vongole la porta su un alto livello
It’s like watching a mini tv series, your video editing and sound editing combined with the culinary professionalism and good cinematography as well. I absolutely love watching your videos every single time 🔥.
What I love the most about Alex and his videos is his unbridled curiosity and relentless pursuit of excellence. Just ‘good’ is never good enough. And I also think that it takes a lot of humility to admit that you’re wrong and you don’t know what you’re doing. I also love the generosity of all of the chefs and experts that help Alex on his pursuit of culinary perfection. They’re all so generous with their time and knowledge, and so passionate about what they do. And the cinematography of these videos, WOW. Such a gift. Looking forward to more, Alex! Salut!
The simplest things can be the hardest, because each little element *must* be perfect. I thought I knew that already from music and design, but after I started to try and learn cooking it really hit home on another level...
Aglio e olio is such a perfect example- unless you really know what you're doing, it's *so* bloody hard to get right. The tiniest error in timing or quantity or technique, and instead of a magic glistening emulsion sauce, you get either garlic water or fried pasta.
idk what your doin. Just make some Pasta. Fry some Garlic in Olive Oil dont let it get to dark and just pour the Garlic and Olive Oil over the Pasta. Its like the easiest Dish you can make
@@leeloosaasindustries2295 Check out the creaminess of Luciano's sauce. That's not just "garlic infused oil".
It's so damn hard when you know what a good aglio e olio is. I got close one time lol.
@@leeloosaasindustries2295 If you don't get the pasta water and oil emulsion then it's not as good as it can be. The good thing with Carbonara, Aglio e olio, Cacio e pepe, and the likes is that even the "failed" attempts taste good. It's not going to be a bad dish, but it can be so much better and that takes skill that I still don't have.
@@leeloosaasindustries2295 Gj proving OP's point lol. The dude showed in his clip that you can only get the sauce like this if you let the starch work it's magic on both the pastawater and the olive oil for a specific amount of time.
This is honestly one of the best videos you have ever made. The editing, music, commentary, even your sponsorship is 12/10 great work.
4:44 That’s how pasta al dente really looks like. Also, this chef was making a very “easy” receipt, but looking at the results you can tell nothing is ever easy when excellence has to be achieved. In this case: the ingredients, the timing, the pan, literally every single step makes the difference. The final result is apparently simple and I have no doubts whatsoever it just tastes like Gods food. Cheers from Italy.
Aglio olio is incredible and a great dish when low on funds
What was the red ingredient ? some pepper ?
@@bravomanel yes, called peperoncino piccante in italian (chili pepper I guess?)
Ehy Alex! Come here in Conegliano near Venice and Verona. We show how we make PROSECCO 🍾🥂😎👍🏻
This ^
Oh yes please!
Yes! I want to see too!
Oh hell yes!
The story telling is full of character, the subject is riveting of both simple and complex ideas, you are left with an appreciation and a desire for more, and the camera work is so good.
Thanks ... MORE !!!
Your level of respect and curious about cuisine inspires so much, thanks for that and for lots of work you do to create such an easy-understandable and entertaining videos
Hey Alex,
I’ve been following you from the very start on TH-cam. The progress you have made is surreal. Everyone with a culinary heart should watch and enjoy your video’s. Greetings from belgium!
the aglio olio sauce he ended up with just the little ingredients he used is mind boggling, the viscosity is off the charts
Absolutely agreed. What was the red ingredient, looked like a thin pepper ... hot or sweet? And did Chef Luciano say he did NOT salt the pasta? Awesome video.
@@alexiluther that was hot pepper, usually we make Aglio, Olio e Peperoncino (Garlic, oil, hot pepper)
@@alexiluther
The salt is in the water. When you cook pasta, you salt the water where it is boiled (more or less a punch of big grain salt is enought for two person, depending on how much water you are actually using. You get to reconize the right “saltyness” of the water by taste by experience).
@@marcorizzoni9766 In this case Luciano didn't put any salt
@@TheLifeLaVita just because the video didn't show it doesn't mean he didn't
Italians just have really good taste in art, composition and design - paintings, opera, sculpture, architecture, city layout and landscape design (Venice, Amalfi etc), classical music, fashion, interior design, sports cars, wine and of course, food. As an Asian American I really admire how good they are at all of these things. Also how they use many ingredients that came from Asia but interpreted them in a completely original, unique and simple way to create one of the most delicious cuisines in the world that isn't similar to any pre-existing cuisines. They always find the right combination whether it be super complex and intricate paintings, colors and layering of houses on a hill overlooking the Mediterranean, sleek curves and shapes on a Ferrari or Tolomeo lamp, patterns, textures and tailoring in a Prada dress or Brioni suit or the right combination of ingredients and cooking techniques to create contrast and complimentary flavors. I think even with all of their contributions, they're still heavily slept on in terms of the quality of the stuff they create. It takes a lot of creativity, discipline, experimentation, practice and high standards to produce their products. It's mind boggling really.
Thank you so much for your amazing words from an Italian guy ☺
Real Recognize real fam
But not of love… according to Mozart.
can you give some examples of ingredients cause I am not sure what you are referring to
@@andreaspolitis7737 Pasta....
Wow, just wow Alex. That was beyond amazing. Absolutely beautiful and profoundly inspiring. Thank you for putting so much heart in what you do.
The people you visit must feel so proud when they finally get to watch these videos. Your passion is palpable.
Alex has been so great to watch and to really feel his enthusiasm towards food it brings back my own inspiration to cook good food again
yea, and showing great cheffs makes me think "can I do that as well? lemme try"
same. Started with omelet :)
Salut Alex,
Tes vidéos sont toujours une expérience sensorielle incroyable. Merci de partager tes passions, et de nous faire rêver!
Seriously when you took your first mouthful combined with the moving soundtrack I got very emotional. To eat this magnificently basic dish created by one of the greatest Italian chefs would be such an honour. I think I would cry at that moment. So looking forward to the rest of your series.
you sound like a woman
@@jasonfuentz7681 You sound insanely insecure
The editing work on this video is simply beautiful! That montage with Luciano cooking pasta was pure art!
Every “Alex in Italia” video has its own style of cinematography, different from that of “Alex at home sweet home France” and i love it.
I'm Italian and I live near the Felicetti factory and when I was 10 I got the chance to visit it and It was amazing. From the first frame where we see the monograno pasta I hoped that you would go visit them and well, it happened.
I'm so happy you will see how the best commercial pasta in the world is made
@@RobertSmith-up9rz it's the infrastructure and the difficult place where is located that amazed me
@@faffo6289 Don't listen to that guy has been trolling other commentors on the other threads.
I bet you had an awesome experience at the factory. Hopefully I'll be able to visit Italy some day and be able to visit the factory as well.
It's so amazing that these top tier Chefs give you their time and energy. What an awesome thing to be a part of. Merci Alex for passing on the experience.
When Chef remarks, “It’s creamy…with no cream,” I joined the cult of Pasta Perfection. And when Alex took that 1st bite…YUM! 🍝
What blows me away when you do these series, is that first reflex I have. "Well, what on earth could be the problem? You get the best ingredients, you make the best fresh pasta, stellar dish." The way you are able to play with these expectations, flip the narrative and deep dive is so insanely satisfying for a curious person such as myself. Thanks for these videos, Alex, truly.
Alex, as a Frenchman you are awesome :) Your film skills get better and your passion is undiminished. And your topics are spot on. Neither french or italian, my father taught me this dish 30 years ago. He is now very old but I will take this eposode back to him to do again with my boys. Many thanks!
Alex is the perfect incarnation of a man living in a modern world. A French man talking about Italian food in English language !!!! 😎😎😎😎😎😎
I love your videos man,, I've been following for 5 years or so now. The way you're posting in these organized series is fantastic, especially when you travel out to make videos, some of the best cooking content on youtube! Much love from a chef in Nanaimo BC, Canada!
Man his films are on a next level. I love his enthusiasm and love for food and the art of cooking.
I swear Alex, I'm building up a very good cooking inventory with your perfection series 👌🏼👌🏼Can't wait to see the next one 🙌🏼
I've been following you from the start and your production quality has improved SO much. Great job and super happy for all that you''re doing now. Your content is very engaging.!
“Learn the rules like a pro, so you can break them like an artist.”
Pablo Picasso
I thought it was widely known that what makes Italian cuisine so good is the simplicity and the focus on the highest quality of fresh ingredients.
No other cuisine can come even close with the same number of ingredients.
It's also important that we recognize that how people preserve food is an important part of their food culture. Drying pasta, making cured meats, cheese, dried herbs and spices, pressing olives into oil, it's all about making their food storable and transportable based on the needs of where they live. There's nothing in that pasta dish that you can't store at room temperature
It's the reason why Italians get a little bit mad when on the internet people make "fancy" variations of Italian dishes, most of the times those variations are not on point because they kind of go against the principle "less is more", which is the very foundation of Italian cousine.
Other cuisines do have simple food, many in this comment section have mentioned Japanese food, but their thought process and needs come from a different history than Italy. Oh Hungarian food has simple dishes too.
@@itsdonuttime7729 yeah sushi is very simple.
@@AlRoderick Growing food too. "High quality ingredients" for most people is arbitrary or natural depending on their country. The cheapest vegetables in Italy, Croatia, France, etc are better than many of the best, most expensive ones in the US. Taking care of soil, using more natural growing methods, not growing for durability are all important for getting great flavor.
Alex, on top of the food, people, and places featured in this episode, the cinematography of this video was a masterpiece. It evoked so many emotions within me, thank you.
Loved this video! Thank you for getting me so invested in such a short period of time
I learned so much from this channel. I love cooking and I do have some skill... but Alex shows that with understanding and effort, even *some* skill can be elevated to the next level.
You are fighting the good fight here. The fight for wonderful taste.
Aglio e Olio is one of those dishes that everyone can prepare and make a pretty good job at it, but also has a potential that is only unlocked when done by someone with the years of work and experience that someone like Monosilio has. One of the dishes I make at home the most often, but also one I will absolutely have at a good restaurant.
Aglio e Olio is hands down my fav dish to make. It's always good and it's the only dinner I can make that's occasionally transcendent.
Italian cooking and to a degree French is making something simple and then spend a thousand years perfecting it
I don’t think I have ever felt this inspired to go figure out how to make that artwork of a dish. Simple but perfect. Instant subscription! Amazing content!
Fantastic show Alex!!! Looking forward to the next in the pasta series. Thank you. We love real pasta!
Salut my man, what a great episode! I have to say, as a amateur home cook I really enjoy making pasta dishes, and I've pretty much attempted multiple times to cook every single one of the "big four" (carbonara, cacio e pepe, amatriciana, and alla Gricia), but after many attempts to get it right, the first time I nailed Aglio e Olio, it was mind blowing and crazy good! It's honestly my favorite pasta to cook, and since my girlfriend is vegetarian, it's one of our favorite dishes to make together. Very affordable ingredients too!
The passion and respect is a pleasure to behold. On top of that we learn from the best and get entertained by your, masterful work.
I love you, man. You are the madness of the food world in a normal person. I seriously learn so much about the passion of cooking from you. Combines with the anime food wars you truly have guided me into my own cooking style and kitchen. Although I am a simple student, but it has enriched my life.
Great video.
Man your filming game is on point, that's some "Chef's Table" worthy filming right there.
Congrats on 2M subs
Beautiful food video my friend
One of my favorite TH-cam videos of all time. Great work Alex!
Great work Alex !!!
C'est toujours un plaisir de découvrir tes vidéos. 🙏👍🤌
You know, Alex, for decades I've seen chefs make the sauce in the skillet, boil the pasta, and then put the drained pasta in the skillet and do it in a way ONLY to get the sauce fully mixed into the pasta as a quick flip or twelve before serving. But the CONCEPT of the emulsification of the pasta/starch water and the oil/sauce never, ever was clear until now! That 3-4 minutes is the MAGIC. Thanks!
I'm SOOO looking forward to this series. I consider myself pretty knowledgeable about food but it never even crossed my mind there was a difference in indegrents between fresh and dry pasta. Never.
Can't wait to find out more!!
"Always question everything" is the saying that comes to mind when I read this comment lol. Reading the ingredients label on everything you buy at least once, opens up your eyes to what your putting in to your body and how food is made.
Also, there is a difference between cheaper, Teflon-cut pasta, and the more expensive bronze-cut pasta. If you want to cook Italian dishes like cacio e pépé, you will need the bronze-cut pasta to generate the starch to emulsify the sauce. Teflon-cut pasta doesn't release as much starch, and these pasta dishes will be watery, instead of juicy. You need the bronze cut to get it right.
fiuuuuu just in time Italian food police was coming to knock at your door
man your content is so original, i dont know how i ended up finding this channel but i love the content you make. it's so intimate, groundbreaking and not clickbaity at all
Thanks for all you do; I really love your work
In my humble experience (8 years of perfecting my pasta) the best pasta I've used is Rustichella d'abruzzo. The texture of that pasta is incredible and releases so much starch for these type of dishes
So good! Very expensive where I live though :(
AUD17-20/kg in my city.
Rustichella d'abruzzo which ones exactly for making aglio2
Alex, you inspired me with this video to change plans and make pasta tonight! I added olive oil for the first time and that gave it a huge flavor boost
Also as a foodie I love that you dive deep during each series- every time it gets me excited and inspired!
Care to share the recipe? Did not saw it mentioned in this video. Also thinking if it is possible to emulsify oils and water better in a bottle that is put in ultrasonic bath.
@@cubertmiso4140 Just the agilio e olio they made inspired me. What I ended up doing was put olive oil in with the marinara for spaghetti. Never tried it before but good stuff
Your video closeups show the nature of the sauce better than I have even seen. A credit to you and the chef. It's clearly an emulsion, not just oil in pasta. Skill and patience.
Great video. I have just discovered your channel and your relationship with food and everything behind it is very fascinating. Moreover your Italian is also very fluent. Respect from Italy 🇮🇹🇮🇹
Many of my best memories are related to aglio e olio. It is the pasta you eat when you go at home with your friends after a party, it's the pasta you eat in the summer when you are with a lot of people, because it is easy. It is the pasta that makes you feel good at home when you have nothing in the fridge or you do not have enough money to buy anything. It the pasta that unites people and it is affordable for everyone.
I make Aglio e olio a lot at home because it’s so quick, easy and cheap but at the same time amazing. I’d highly recommend everyone adds it to their weeknight meals plan because you can get it made in like 15 minutes
I love making it with Anchovies too
This was just the video I needed, at a time where I love enjoying exploring the fundamental elements of food that make it so enjoyable ❤
i really liked the loading bar you did during the ad i've never seen another channel do that, definitely going to show this video to my nonna from rome & try the recipe
A light bulb moment for me. I could never really understand what was lacking in fresh pasta, which you would think would be the ultimate in pasta "cookery". But it is definitely the "al dente" textural superiority that gives dried pasta the advantage.
I love the complexity in such simple food. I can't imagine how subtle his carbonara is if he didn't even want to entertain letting you make it there after all of the practice you've had through this series so far.
Also I think you're living the dream of every culinary student in the world and thank you for letting us experience it with you.
Go to his website. The link is in the description. The Spaghettoni Carbonara recipe is there but, you will need to watch the video there (and download the captions in English) because whilst the ingredients are correct, the instructions as strictly translated by Google are sketchy. Follow the steps in the video and you won't go wrong. It has English subtitles.
Beautiful video, Alex! Thank you for featuring Luciano. I made this for dinner tonight. My family loves it. After watching Luciano I see I can improve mine with a little more of the starchy water. Also I need to go to Rome soon. Xx
You had me at "it's BUSINESS TIME". That slo-mo reel was so beautifully done. Continuing to impress with your skills man.
There is nothing simple about Spaghetti Aglio e Olio besides the ingredient List. There is so little in this Dish but the impact it has is astonishing. And this goes for many Italian Dishes. The Ingredients seem so few and so simple but once you combine them and cook them the right way they show you a world of falvour and texture that you cant get in any other Cuisine :D
It's a dish with zero margin for errors you taste each ingredient and even a slight change in each ingredient changes the taste drastically.
Yeah. There is a sensibility to Italian cooking that we usually attribute to Japanese cooking. I'm sure it's also present in other cuisines if we look close enough.
@@KT-pv3kl fr. personally the hardest dish I've ever made is cacio e pepe. The first like 10+ times I made it the cheese would clump together and become stringy and sticky. Then I realised my grater wasn't fine enough; then the water I was adding was too hot etc etc etc. Took me like 20+ tries before I finally made a half decent one and even then I knew I still had a long way to go.
@@BassssicBasssssssss cacio e pepe is like making mayonnaise, it seems simple but you often end up crying
@@RobertSmith-up9rz spoken like a true american ;)
Ca y est, je sens qu'il va encore me donner faim celui-là. Vidéo à regarder après avoir mangé.
i love this. great storytelling Alex!!
Loving the series Alex! Amazing content and fantastic editing!
I almost laughed watching this, because watching someone so talented working at the height of their skill is a delight in of itself. Subbed.
What I love in all of these videos is, how all these chefs, and you, Alex, are passionate about something that so many people consider normal or unimportant! Thank you for showing us that!
in a way this is a perfect representation of why Italians are so obsessed about food. Simple great ingredient cooked in the best way possible. Taste has no shortcuts.
After years of watching your videos im happy that till todayyour Videos with the Editing and your advebtures themslefs still hook me instantly and i cannot wait for the next Episode
I‘m dying watching this series. It’s just so so sooo amazing. Not only is the content itself absolutely mind-blowing, but also cinematography, editing, all of it is just supremely done. It’s a fckin masterpiece! Keep up that work Alex, PLEASE!
I am an INDIAN. I love my spices, and yet, the simplicity, the cinematography almost made me cry! Jeez, you're really putting out CONTENT ❤️
I love how this channel is evolving. From a humble beginning, we now have a travel series. I look forward to the next one Alex!!
One of my COVID-Lockdown goals was to get my Aglio e Olio game happening. When you get it right, you know it.
Awesome video & gave me much enjoyment, thank you Alex!
if we could all be blessed with finding a person so passionate about their trade and someone so passionate about learning and teaching it we would all be better humans. What a fun series, especially about something as nurturing and intimate as food. Alex has a gift, and I love everything about how he presents it. His camera shots and video editing really push this all over the edge. Too exciting, I need to go outside and do some jumping jacks. Holy Mackerel!!
I remember as a kid when I was told some very good advice about cooking, the simplest of meals are the simplest to mess up but the hardest to master
This is why I will always love italian food..... italian food is advice for life
Totally true. As an Italian I can tell you that the paradox is that most Italians are able for example to make a very good lasagna (quite complex dish) but very few are able to make a very good aglio e olio, which is apparently the easiest dish in the world.
@@teomarik Yeah, just like cacio a pepe. I saw a video recipe and thought to myself: "That's easy and simple." I soon came to realize I will need a lot more practice to do it right.
@@Qlicky it is simple, but it's a kind of simple you need to master. Like riding a bike, after you learn it's easy
“There is the world down there at the bottom” from a man who clearly has mastered from bottom to top. Amazing video Alex.
alex you always go above and beyond with your videos! the content, the production, the editing! just perfecto
Nice video Alex, thank you for what you do!
There's a qualitative difference between a good cook, like at home or in most restaurants, and a great chef (or even a pretty darned good chef). I can cook good carbonara, but I never put in the work to tweak it to make it a tastebud work of art. I can cook good bread pudding, but a dessert chef can make a bread pudding you'll remember for years.
It's okay to pay more, if you can afford it, for something cooked superbly. But almost everyone can cook something decently delicious, and you can nearly always learn something from a cooking show.
But of all the arts you can practice, either seriously or as a hobby, cooking is the one most likely to win you friends and feed your family.
Very well said
Kind of a weird question but, if you don’t mind me asking, what is the brand/ model of your glasses, Alex?
Oh my god! I can't stand the fact that your video-making skill in this episode is soooooo epic! This is way above every video I ever saw. I wanted to write that I felt as I was sitting in a cinema, but actually I would like cinemas to be that addictive, dramatic, passionate. Man, you're bringing so much happiness to my face and soul by simply letting me watch this piece of art. I feel so inspired right now. Wow!
Looking forward to learn more.
Thanks a million Alex you are awesome.
Hope my skills will be more improved after this series again.
This is the way to export true Italian cuisine
Honestly I see many video of Italian dish cooked by foreigners, every time I notice that they don’t want to learn the philosophy, the ancient and poor nature of the cuisine, but do the simple recipe.
So they don’t get the philosophy, they modify badly
This kind of content is the best, you can understand, slowly mix cultures for making better
Amazing editing as welll Alex!!! Imagine if Alex got his own show on Netflix 😱
Amazing video. It brought genuine tears of joy to my eyes. Thank you.
The production quality and value is immense my guy. I really enjoy watching your videos. Your work is exciting. That being said, and with respect, it it funny that the chef broke a sweat making a ladle full of pasta.
I've never seen Aglio e Olio like this???? it looks INCREDIBLE, why didn't you show how he made it 😭😭😭
The secret is tossing the pasta.
@@TheKoog97 those heatcycles,yes.
I've never seen an aglio olio so creamy! That looks amazing! I must try cooking the pasta in the oil for 3 min like he said and hopefully get that same creamyness
Chapeau pour la qualité de chacune de tes vidéos....La qualité d'image (les réglages cam, la lumière..) , le montage, le rythme, la qualité du son, le choix de la "bande sonore", la trame, en somme tout y est ! Il n'y a qu'une chose que je regrette..qu'elles ne soient pas plus longues !
thanks for another great video alex. i cant wait to see the next one now lol. we live in crete and are planning a long weekend in rome this year and will check this out. blessings from crete
Amazing video as always Alex, your in depth researches and your creativity in your videos are truly great ! As Italian , as pastaio and chef myself , I really love Luciano for what he is bringing into the restaurant industry, only thing i really find in his statements, he is pushing a bit too far is the fact that he is over estimating himself when he says that he is the only one in the world producing pasta asciutta in his restaurant,
That is not true and a bit offensive, i can bring you many names of restaurants producing their own fresh pasta as well as pasta asciutta ,
Anyway, always looking for your new and amazing videos and series, thanks for your passion !!!