Italian eats at Italian restaurant in Little Italy, NYC
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- เผยแพร่เมื่อ 2 ต.ค. 2024
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/ whatashamemaryjane
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Open minded and honest, candid without being a snob. It's so refreshing. This is why you are my absolute favorite Italian reviewer of Italian-American food (please do more such as you travel), and I enjoy watching you experience America. NYC is an amazing place, but I hope you also have the opportunity to see more of the country beyond the northeast. All the best to you.
you're crazy - her smug condescension is palpable.
bit of a snob
@@dennismoore7935 Italians like the French can be snobby of course.
I'm an American living in italy for the last 30 years your so right!! No where else do you eat as good as in italy 🇮🇹😍👍
Not true...in NYC....you can eat much better with many types of food than in Italy.
I’m from the Netherlands and i’m half italian, i really look forward to visit NYC and little italy so i always watch your video’s! Great content as always and keep uploading!
Thanks!
I worked for a chef that had a restaurant in Italy and Atlanta. He said when immigrants came here they used what was available. Many poor people came at first so variations in food can be attributed to what was available and financials.
It always takes an European to remind me how crazy my country is. Keeps me grounded. 🇺🇸
Did you know between 1943 and 1944 thirty thousand Americans were killed liberating Italy? How's that for crazy?
You're not insulted by that?
@@AmandaFromWisconsin If you feel insulted because a European prefers his culture over the abomination you do in the USA, that is your problem. Luckily for us, Europe has a much larger and more diverse culture than hamburger ersatz made with rat meat and barbecue sauce even on ice cream.
I wish Italians would quit saying “In Italy we never…” or “An Italian would never…”. For everything you preface with that, you will find someone who’s grandmother ALWAYS did it that way back home in Italy.
I love viewing your culture and food comparison videos because we are so different. You are Italian, young, and live in NY ... I am American, old, in live in the Rocky Mountain West. That makes your perspective on culture and food so very interesting to me.
6:40 the term is mappazzone.
My granmother from Genoa would do a fried breaded pork cutlet.. It would be dry, pasta and sauces to the side.. Having said that, I go to NYC often and love all those tatstes.
The biggest problem of any restaurant that aspires to offer true Italian cuisine, wherever it is in the world, is that they always choose to adapt to local tastes rather than do a work of culinary culture. Every type of cuisine must be understood in order to be appreciated, it is necessary to educate the palat if you really want to explore and enjoy food. There is a reason why pasta has to be cooked al dente or why less seasoning is better, why a fried food has not to be covered with sauce, etc. In the same way we should talk about raw materials and how an alchemy is used to get the best out of each one. Culture, story and education. Without this approach you will never find a superb Italian or Spanish or Japanese or Turkish or any other country restaurant.
I couldn't agree more.
It is understandable and it is done for evry cuisine everywhere. It has economic reason( if you mesh the foreing cuisine with the loca one the taste will be better received by locals, that are your main customers).
Even in Italy if you go, fo example, to a japanese restaurant, even an high quality one, you will find things like Uramaki that do not exist in Japan or gunkan withouth the seaweed, whreas original gunkan always has seaweed
@@valeriomartino1638 It is definitely understandable. Nonetheless there are cases where this doesn't happen. Let's stay on the Italian cuisine in New York: there are great authentic Italian restaurants here, that I've personally tried. They would be adequate to an Italian market or even be considered of high level and they've been doing great for years here in the city. I could say the same for any other major cuisine present in the city: there are restaurants that maintain the original authenticity and perform great on the market.
👏👏👏
very good, excellent review on the situation.
I am Italian, so when I go abroad I never go to an Italian restaurant because, to be honest, i'm going to eat certainly badly
Beef Braciole is basically beef rolled up with cheese parsley and prosciutto
This reminds me of the first time you had Spaghetti & Meatballs with me 😅
I told you! 😊
The original "Italian eats at Italian restaurant in Little Italy": th-cam.com/video/31nXrcG_TcY/w-d-xo.html&ab_channel=ActionKid
I think Aktion Kid is missing NYC heavily.
@@TH-camAndal
I think so too ...
That video was the first time I ever watched either you or Mary Jane. One of the best TH-cam videos ever. I prefer watching Mary Jane more for obvious reasons. But you both make great and interesting videos and are my 2 favorite youtubers.
Spaghetti e polpette esistono..
I'm from southern Italy (PUGLIA) and the word "braciola" indicate a little meat roll, cooked into the tomato sauce. Usually, the roll has inside ham (or Mortadella), Parmigiano and Parsley.
It's a typical dish on Sunday launch.
bragi[u]òla) s. f. [der. di brace]. - 1. Fetta di carne magra, di manzo, di vitello, di maiale, da cuocere arrosto sulla brace, oppure in tegame o in padella.
@@lucafavaron1543 si infatti per definizione è quella definita da Mary Jane, ma per nostra usanza locale intendiamo un'altra cosa
Ciao Angelo grazie della spiegazione. In effetti mia mamma chiama braciole delle bistecche con l'osso, che lei faceva in padella con un po' d'olio e burro, quindi nemmeno quelle che ha richiamato Luca. Chiameresti questi braciole Angelo? th-cam.com/video/HXsdQ5AsCCU/w-d-xo.html
@@WhatashameMaryJane non proprio. Partiamo dal fatto che come hai già detto ci sono tante versioni rispetto alle ricette originali ed è così anche per le braciole pugliesi. Ognuno le fa come mamma o nonna (patrimoni dell'umanità !!) hanno insegnato loro.
Nel tuo caso hai mescolato tutto e hai poi avvolto il tutto nella carne. In realtà gli ingredienti si mettono un po' per volta singolarmente dentro ogni involtino - tranne l'uovo (quello è abolito!).
La carne usata in genere è di manzo o cavallo (a casa mia usiamo quest'ultima - molto saporita). Molto tempo viene portato via dalla cottura all'interno del sugo, poiché oltre a far cuocere gli involtini la stessa passata deve prendere il sapore della carne.
Considera che il sugo viene non solo servito sugli involtini, ma è adoperato anche sul piatto di pasta servito per primo (in genere sono orecchiette).
Questo video ti potrebbe aiutare:
th-cam.com/video/uHd4fxPF28Q/w-d-xo.html
@@angelosanteramo2924 La ricetta con le cotiche che ho fatto io è lucana. Anche in quel caso il sugo viene poi usato per la pasta (solitamente fatta in casa la domenica mattina, almeno nella famiglia che frequentavo io). Per vicinanza geografica ho pensato che forse fosse una diversa declinazione della stessa cosa.
your facial expressions had me LOLing all the way through 😂
Loved the video, MJ. Interesting comparison between Italian-American and genuine Italian cuisine. ( That chicken parmigiana did look good, the penne a la vodka, not so much...) Thank you for sharing your experience...very enjoyable!
People outside NYC may not realize that the Bronx Little Italy you are in is considered more authentic than the Manhattan Little Italy all the tourists visit.
If you are interested in trying a really unique take on Italian-American cuisine try Italian-Cajun fusion. Its a little known fact, but the first American city to have a large Italian immigrant population was New Orleans and people there found that Italian food blended well with Cajun ingredients and spices.
For what it's worth most of the Italian immigrants that came to New Orleans were Sicilians. Look up this one New Orleans/Italian recipe for a muffuletta sandwich or a muffuletta olive salad or mixture.
"Italian-American" food does not exist. It is a degradation of Italian recipes to adapt to the taste of the Anglo-Saxons. Like that "mac&cheese" garbage. It's like when in Japan or China they prepare "Spanish paella" and the only thing that's paella is that they put rice in it.
It's nice that Italian Americans are so well integrated in America that they adapt the flavor to American preferences, but inevitably the true tradition of Italian cuisine has been lost. This is normal. For example, I'd like to know what Brazilians think of their restaurants in Italy. ;-) ;-)
Very interesting video.
There were reasons for that. A lot had to do with poverty. No access to better ingredients, having to make a single deliberately highly caloric family meal to keep the family fed, with the other meals skipped or prioritized less, with restaurants very few of the immigrants having been food professionals before moving, etc. Other changes were admittedly what American patrons liked the most as well.
As an Italian American who has been living in Florence for 6 months now I have to be honest that I am a little conflicted. I love the food here and experiencing REAL Italian food. However, the American in me is missing some chicken parm!!! LOL Thanks for the fun video! Paul in Firenze
That nostalgia of home....I know I know. Glad you're enjoying the food in Florence though :)
@@WhatashameMaryJane We have chicken or Veal " Ala Milanese" which is the crunchy fried chicken or Veal. It is served as you said with the cold salad on top with vinaigrette dressing.
My mother and father , are from Italy . I have been to Italy many times, but I like Italian food in North America much more than in Italy , although I love the ice cream in Italy .
@@Jay-vr9ir It is called gelato in Italy. It is question of taste as well.
You probably miss McDonald’s and KFC too
Two of my favorite authentic italian restaurants in NY are San Carlo Osteria Piemonte and Noodle Pudding (owners from Ischia). I can confidently say I’d be glad never to see chicken parm again LOL the official food of brooklyn catering halls
I like how at 8:08 you sighed because you were dreading trying the second food lol
Ciao M.J! You are absolutly right, there are differences, but as long as it s cooked with some quality and love, it‘s fully ok!
I‘m speaking as a Italien living in Belgium!🤣
Love your content, ciaooo😘
Ciao!
Ik ben het met u! I guess some need to feel "superior" about themselves or things related to them. Food/cuisine differs from country to country. I do not see that as a bad thing. I do not understand the whole "this is not real" perspective.
Riassunto del video: tutto commestibile ma niente che ti sia piaciuto o che ordineresti di nuovo 😂
All ethnic groups modify their cuisines in the U.S. from their native countries. That's not necessarily a bad thing. New York pizza was derived from Neapolitan pizza. New York pizza is it's own unique style and is known around the world.
BTW, next time go to Dominick's restaurant on Arthur Avenue if you want an excellent meal.
Agreed!
Never been a snobby italian regarding our food. Even stones knows that ours is the best! 😂 Ciao da Londra Mary Jane! 😁
I enjoyed watching your reactions...I have the same feelings towards Chinese-American food compared to Chinese food. Completely different animals!
Ah my dream is to finally eat some authentic Chinese food in China! I just wouldn't know where to start because it's such a big country with so many different regional cuisines...
@@WhatashameMaryJane Go to Flushing Queens.
@@robin212212 I've already been, what I need is to go to China! ;)
@@robin212212 The New Chinatown In NYC!
you are the first person on youtube who I've seen eat food and not said, "OH MY GOD ITS SOOOOOOOOOOOO GOOD!!" and then have a "shocked" expression on your face. Your make it feel like I'm watching real person try some new food, and not someone acting for a camera. Bravo! You've gained a new sub!
Holy macaroni! Your Italian cultural comparison vids have always been my favorite. 😀
I’m from Hong Kong (English is my second language ) and now learning Italian after studying abroad. Although the aim of your video is trying to speak English for gli italiani, I find your Italian subtitles very useful for me to familiarise myself with Italian vocabulary using in daily life! Grazie mille, and please keep uploading! Wish you all the best ❤️
Your amazing
"There is no connection between Italian food and Italian American" lol ... From all your charming video and captivating authenticity, I was reminded again how much food is a bridge between cultures, and how my late father and I heard the song "What you put in my coffee" on Saturdays. ', We tried to guess the lyrics and also listened to all of Nicola Barry's records with Mom. Thanks to you I will look for the favorite song, and thank you so much for the wonderful memories.
I wouldn't blame Italian Americans. Aside from pepperoni sausage and maybe a few others, most of the "Italian" food here in USA was invented by Americans, not Italians. And for sure NO Italian invented putting pineapples on pizza!
Also, "Mexican" food in the USA is almost 100% American 'Tex-Mex', completely different than real Mexican food. I go out and enjoy both knowing full-well I'm eating lies. :D
Another planned for next week Ralph! That one is going to be more serious.
Per quanto riguarda le braciole ti parlo da napoletano. Solitamente le braciole vengono servite e cotte con il sugo del ragù (che ovviamente è una tipica cosa napoletana come certo saprai). La braciola consiste in carne di manzo avvolta con lo stesso filo con cui si chiude il salame (così lo preparano i macellai solitamente) oppure sono chiuse con gli stuzzicadenti. Per farla breve una braciola consiste in carne di manzo bollita in un sugo preferibilmente il ragù a mio avviso è che sia speziata. Varianti della braciola classica sono quelle che ad esempio con la provola e i friarielli (sempre messi nella braciola). La provola in quel caso deve perdere acqua quindi si mette a "scolare" finché si asciuga sennò si a guasta il ragù. I friarielli infine hanno una storia particolare in quanto nati specificatamente a Napoli e nello specifico sulle colline di Materdei, quartiere che si trova tra la sanità e il Vomero. È proprio per questa ragione che si fa la "festa del friariello" ogni anno a Materdei. I friarielli sono simili agli spinaci ma di un sapore e una consistenza tanto diverse. È un classico la pizza salsiccia e friarielli ad esempio. Non mi dilungo. Ciaooooo ;)
Ps signorina a ogni modo ci tenevo a sottolineare anche che il pollo alla cacciatora (presente in molteplici varianti in Italia - ho vissuto sia a Napoli che a Siena) è fatto a Napoli con il sugo di pomodoro. ;) Quando vieni a Napoli fammi sapere 😄
Try fried ravioli and mozzarella sticks. Which ironically exist in Italy as ravioli fritti and mozzarella fritti.
Back in the 60s & 70s, I ate at Giambone's... A LOT. The last Italian restaurant on Mulberry below Canal Street, it closed in 2003 after a successful 90-year run. According to the write-up in the NYT, it succumbed to a sluggish economy. But it was quite good. Probably not authentic in many respects, having adapted to the tastes of Americans over the decades, but good all the same! My favorites were the veal marsala, osso bucco, and sweetbreads.
Braciola in Puglia è una fettina di carne condita e arrotolata cotta nel sugo. Il condimento in genere è formaggio grattugiato, prezzemolo, aglio e peperoncino
Mary Jane should consider to have consulting side business for Italian American restaurants who wish to add legit Italian cuisine to their menus!
Funny thing is vodka sauce likely came from Italy which makes it really odd as Italians don't tend to cook with heavy cream at all. That, plus if you sauce at a native Italian level with vodka sauce it tends to dry out so it always requires a bit more than what is typical for almost anything else. It got popular there in the 80s, then super unpopular and stayed popular in a lot of other places. I think the only function of the vodka in the sauce is to act as an emulsifier for the fats. There was another dish as well I can't remember which was super popular here in the 80s with sun dried tomatoes that disappeared when they stopped using real sun dried and started using horrible machine air dried tomatoes. As far as the chicken parmigiana, if that's made properly the breading should retain texture. That place used too much sauce for everything.
After a few bites your primary gustatory cortex
calls it a day.
I think the ingredients come from the ever so popular 4 food groups? The 4 food groups became an educational tool for good health in that became popular in the 1970's. The 4 groups are Meat, Dairy, Veggies and Starch. Chicken Parm is that well rounded American meal?
I’m American, and I sort of agree with you about breaded, fried food, and liquid on top. Why make crunchy breading soft? It kind of defeats the purpose. Although I will make exceptions for American Chicken Tenders drenched in hot sauce…😁
Same thing ...
you should check pallazone 1960 in wayne nj, they have authentic italian food and pastries.
La braciola (per un pugliese ad esempio) è un involtino di carne (solitamente di cavallo) ripieno di prezzemolo, aglio, formaggio, cotto nel sugo di pomodoro, usato anche per cuocerci la pasta.
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The Braciola (for an Apulian for example) is a meat roll (usually horse) stuffed with parsley, garlic, cheese, cooked in tomato sauce and used to dress pasta
Nice work, MJ! Last week Forlini closed down after decades. They are descendant of Piacenza migrants.
Mandi!
Actually the place a lot Italians got things from was Manganeros grocieria. It was started in the 20s expanding a bit into a small cafe next door. It was like super old school like wood floors and antique cash registers. They tried fusing old and new. The food was a mix of the old but adding slight American style. Like the meatballs are super old Italy but added on top of pasta which was a new thing back in the day. Their lasagna was void of sauce until they ladle it on top. It’s very old world but with a 1920s flair. It shut a few years ago due a bad argument between the two owner brothers something about adding a sandwich shop across the street or something. Anyway everyone loved that place as you felt like it was another home. Now it really hard to find decent Italian stores that serve exclusively the Italian community in Manhattan.
I Loved It Too!
Complimenti per i tuoi bellissimi video.Però ho notato che in questi ristoranti vanno per la maggiore i piatti di terra come ad esempio la carne o la pasta al forno.Sarebbe interessante vedere come cucinano in America i piatti di mare,come ad esempio gli "Spaghetti con le vongole" o il polipo.Poi non ho mai capito perchè gli americani sono convinti che noi italiani mangiamo gli "Spaghetti con le polpette".Mai mangiati in vita mia.😄
Yes, I'm italian and yes, italian is the best cuisine in the world! (just kidding, if you know Italy you know that 'italian cuisine' doesn't exist; there are hundreds of regional and local cuisines).
Now, about the chicken. I know that in Italy we have 'scaloppine di vitello alla pizzaiola': a slice of veal, a little of tomato, a little of mozzarella on top and a pinch of oregano. Since I don't like veal that much, I usually replace it with a thin slice of chicken breast.
So, yes, we have something like that.
The difference: the chicken (or veal) is neither breaded nor fried (hint: oven is your friend...).
I really can't see chicken and tomato going well together... Spero che qualcuno un giorno sarà in grado di smentirmi però.
@@WhatashameMaryJane pollo
Pollo alla Cacciatore?
Braciola al Sud é essenzialmente una fettina di carne battuta di suino, equino, bovino, con un piccolo ripieno, in genere aglio prezzemolo pecorino/parmigiano e asseconda della regione pepe o peperoncino, arrotolata su se stessa e poi chiusa con filo di cotone o stecchini in legno o acciaio, generalmente viene inserita nel ragù della domenica assieme agli altri tagli di carne
Buono a sapersi, grazie!
@@WhatashameMaryJane non è proprio cosi, la braciola è una fetta di carne di maiale (collo). Quello che ha descritto il giany si chiamano involtini.
sei fantastica!
Cucinavo così quando avevo 8 anni. Più pomodoro, più panna, più tutto... è meglio no? Mi sembrava un'wvidenza quasi matematica.
Poi sono cresciuto però xD
My family is Japanese. I had the same reaction to seeing, "Oysters Motoyaki," on menus here, as you had when you found the Chicken parm. haha
Bonjour Buongiorno hello Mary jane,
I am Anthony from Paris France, i follow your video Since your first visit in little Italy manathan then the little Italy of the Bronx, i like your style so i already subcribe to your channel, you are fantastic in your comment on italian american food, in bocca lupo, bonne chance, see you very soon, ciao a presto 😉 👍 🔜🗼🏟 🗽🇫🇷 🇮🇹 🇺🇸 ☀
My nonna from southern Italy makes pasta with clams in it. So maybe not *all* of Italy avoids seafood in noodles.
MJ: if you "don't really know how to comment on this "penne alla vodka", do like Gordon Ramsey! But you have to use bad words! Ha ha ha! Ciao!
I think anywhere that you bring some food elements to your own country. It usually gets spun with some of your country's flair. No matter where it is. Chinese american and mexican american food are all different as well. It's like if you see a BBQ place in another country. It looks different, and probably not done as well. Getting some memphis/carolina, or other good southern ribs, won't be beat anywhere else in the world.
Little Italy has changed so much over the years ago. I don't even think many Italian Americans run the restaurants there anymore but not sure....Lol. By the way my Grandparents were from Napoli and my Grandmother never made fried food with mozzarella on top or sauce. I think it's a restaurant thing, she never cooked like that either.
Actually, la "cotoletta alla bolognese" is breaded chicken breast slice, fried with a slice of prosciutto crudo on top of it and melted Asiago cheese on top at the end, it is similar to what they call "Chicken alla parmeggiana" except that we don't cook it in tomato sauce.
While meat slices cooked in tomato sauce with basil leaves is called "fettine di carne alla pizzaiola", so the correct name to what is cooked in tomato sauce with basil leaves should be "alla pizzaiola" but again, not chicken alla pizzaiola.
Io ti stimo e ti ammiro per come sei fermamente convinta di poter trovare un ristorante italiano che possa essere portatore di un qualche similare gene italico in quel dell'America. Come evinto dai precedenti video, è molto raro trovare un vero italiano che gestisca una rivendita alimentare (drogheria, salumeria o ristorante) a Little Italy, da qualsiasi parte. Ne viene che sia logico che se si va in un ristorante, denominato italiano, probabilmente l'unica cosa italiana che c'è è l'insegna e forse qualche altro particolare.
Il modo di cucinare la pasta lo conosciamo qui in Italia dagli anni '80 in modo molto noto. La loro volontaria peculiarità di voler per forza cucinarla tra i 15 ed i 20 minuti per renderla praticamente molla, condirla con una quantità inimmaginabile di salse e condimenti per cercare di riproporre i gusti ed i sapori di quella che invece dovrebbe essere una ricetta tipica. Onestamente le penne alla vodka, anche io non la sento più nominare in un ristorante almeno dai '90...ma tant'è, probabilmente per loro è un piatto immancabile, quasi che dall'altra parte dell'Oceano non fossero arrivate (nonostante la diffusione di informazioni via web ed affini) le nuove tendenze culinarie europee ed in particolar modo, italiche.
Per la cotoletta ricoperta di mozzarella (??? chissà se era davvero mozzarella) e salsa, da napoletano ti posso confermare che è una cosa che al Sud si fa. Anche io l'ho mangiata una o due volte nella mia vita. Probabilmente invece arricchire di ulteriori condimenti una cotoletta fritta non è usanza in altre parti dello stivale ma ci sta.
Sulle porzioni, leggermente più piccole, potrei ironicamente sostenere che loro in USA le fanno così grandi per giustificare anche dei costi leggermente un po' più altini rispetto a quelli italiani. Però delle belle porzioni grandi, In Italia, le puoi anche trovare in alcuni locali un po' più "tipici" e "locali" (trattorie, osterie, ristoranti tipici).
E sicuramente hai fatto benissimo a confermare che mote ricette che vengono proposti in questi pseudo ristoranti che vorrebbero riproporre la nostra cucina da loro, siano state quantomeno "romanzate" dagli avventori con loro personali aggiunte per renderli più gonfi e ricchi, quasi a voler far credere agli statunitensi che accedono a quei locali che da noi qui si mangi in quel modo. Forse da qualche parte in Italia ma sicuramente nel 90 / 95 % dei casi non è assolutamente così ed anzi i menu di quasi la totalità dei ristoranti italiani propone dei piatti prelibati ed una cucina molto più "leggera" ma gustosa.
Ed in questo io sono contento che ci sia un'italica che riesce a spiegare in modo così eccelso, proprio con la loro lingua, il loro accento, la loro inflessione, cosa di differente ci sia tra lì e qui, e che riescano a vederlo soprattutto coloro che hanno quelle brillanti idee di volersi imbarcare per venire da noi, contemplando che qui troverebbero le stesse cose che gli vengono proposte lì, cosa assolutamente falsa.
PS: probabilmente sarebbe interessante anche sapere come invece si comportino le panetterie americane ad insegna italiana che ci sono lì, perchè dalle vetrine che si intravedono dal video, ci sono quelle pagnotte che sembrano promettenti (a prescindere da che gusto abbiano poi, una volta assaggiate)
Love your videos, Mary Jane. Though I must confess that in Bologna also we do have cutlets with some “liquid things” on top, that is cotoletta alla bolognese, which is basically a traditional deep-fried breaded pork cutlet, then sautéed with some parmesan and Parma ham slice on top of it, and half ladle of broth to make all the ingredients melt. ;D Sounds quite odd? In fact it sounds weird also for many Italians (and for me who I'm local), it's by far the most famous second course we have in Bologna. :)
Davide, I’ve been in Bologna countless times and the food from your region is my favorite in Italy. Nonetheless, I don’t recall this dish at all. Probabilmente nemmeno a leggerlo dal menu mi ha impressionato abbastanza da ricordarmelo.
That Sounds So Good!
Actually when Americans landed to Italy after WW2 they were asking for Pizza and meatballs. Nobody of the locals knew what they were until they figured it out. Except in naples at least for the pizza.
You Went To Little Italy In The Bronx I Assume, Which Is Not To Be Confused With Little Italy In Manhattan Which Is A Shadow Of What It Once Was. Brooklyn Is Far More Diverse And Has A Greater Selection Of Italian Restaurants, Pizzerias And Delis In New York City. Mary Jane You Should Expand Your Field Of Exploration To Include Brooklyn.
In Italian "Italian" Cuisine Portions Are Smaller, Courses Are Prioritized And Meats And Fish Are Separated From The Posta. To Me American Italian Food Is A Conglomeration Of The Italian Foods From All The Different Regions! I Am A First Generation Southern Italian American And My Mom Was A Fantastic Cook And Baker. I Was Blessed To Be What I Am And To Live In A City Of Such Diverse Itnesity. Mary Jane Keep Up The Good Work!
It's been 15+ years since most Italian shops in Little Italy closed and moved to the Bronx :) - I bet there's great Chinese food to be found in Littaly Italy by now 🙂
I'm a new subscriber!!! Mary Jane is charming...I'm ready to do battle with MJ on culture and everything else...Cheers
Both plates looks like Argentinian food.
The second one, “suprema napolitana”, in the first the sauce is alright but with cheese on top.
Go on with your channel!
Napolitana is a big piece of meat. Little tomat sauce over and mozzarella on top. Restaurant use lots of sauce when basic products are of low quality.
Thank you for sharing 🙏 love your vlogs!
Thank you!
Mi sei piaciuta molto, non hai specificato però che sei nella Little Italy del bronx(la nuova little Italy). Complimenti per aver parlato dell'ossidazione del basilico 😉. È bello come alla fine i 2 piatti non ti dispiacciano. Brutti e senza senso ma abbastanza buoni. Parli perfettamente le 2 lingue, complimenti
Great video I'm a foodie in NYC and I love eating in city I don't get a California roll or any roll eating sushi I don't eat chop suey or chow mein in Chinese and I don't go to Taco bell. A lot of Italian restaurant here is Americanized but there are good places and I won't order parm or a LA vodka. I go to da Nico in garden cos it's nice carbone has great dishes best carpacio I ever had Raos makes best broccoli rabbe orchetta babbos has great dishes
Hi first comment from Torino.I like your videos and positivity.Can you also share your favorite recipes about Italian food that can be made at home sometime?
I have made a few videos already, they're all in this playlist th-cam.com/play/PLLn9YKWH2mmTtHnQilay4YvtviwsHAASE.html
I will be in Turin in a couple of weeks. I haven’t been for a couple of years now. I’m very excited. My gf is from Piedmont 👌
@@wendywolfman Enjoy your trip!!
I'm getting tired of these condescending Europeans telling us how much better they do food than we do here. I've been all over Europe and I have not been very impressed with any meal in any country. Maybe I'm just used to the way we do it here but the meals j get here in top new york restaurants are much better.
dont be afraid eat the food. enjoy it
le cotolette al sugo si mangiano anche in Italia, di solito si fanno quando avanzano e si rinsecchiscono , si mettono al sugo per ammorbidirle , sono ottime
se in cucina non c'è un vero chef italiano .....non c'è niente da fare !!! la pasta si vede lontano un km che è passata ...la pasta deve essere al dente !!! mamma che rovina 🤦
Very interesting. Living in Italy, I lost weight! Fabulous food, lots of pasta, bread, gelato, but small portions and lots of walking! Ciao!
Loved this video. Loved the look of it, so bright and clear. Loved the content as well. 😊
Thank you John
Italian cuisine can only be tasted in Italy .. in the world it is imitaded by people who may have italian origins, but they know nothing of Italy. If you want an italian resturant in America , pretend you know the schef and that he and imported ingredients are Italian.
Agree on the food portions. Way too much food, but a good way to save money on a date. Ask for an extra plate and split the damn thing.
That restaurant is an ‘American Italian’ restaurant and the food is authentic. It shouldn’t be compared to the exact ways Italian food is prepared in Italy.
It shouldn't be called "Italian" then, but "American Italian".
😂@@WhatashameMaryJane
Braciola is thin slices of meat(usually beef) wrapped around cheese, breadcrumbs and cooked in tomatoe sauce.
i believe the italian american invented this kind of food just to meet the american taste,they are far away from real italian food,aniway there”s no italian food but different italians taste,from north to south italy there’s many cuisibe
Great video 👍
Loved The Video Mary Jane im italian im from toronto and we do have Little Italy here too i would have to agree with u on the food too its just not the same as it is in italy.
Hi Michael, I know Toronto has a very big community of Italian emigrants!
@@WhatashameMaryJane Yes we do
9:02 what about pollo alla cacciatore?
My family immigrated from 1892 to 1912. I'm a dual citizen. I thought I knew how to cook, but after watching this video, I am not so sure. Sadly , I never learned the language :( When my family came over they wanted to become American so the grandchildren never learned the Italian language. Next time I am in NY, maybe we can meet. What do you do in the USA?
Good day Madame Mary Jane, I am Sicilian. braciola is a specific meat chop (the beef one is truly just a steak with the bone). risotto e asparagi is a real thing in some Sicilian place
You are really opening minded when it comes to food .
I really enjoyed your video. 👌🏼
Great channel. 🤝 ⭐️
Greetings from Albania. 👋🏼 🇦🇱
Thank you! Big hug to Albania!
don’t forget that “real” Italian food changes too. If Italians came to US 100 years ago, Italian food in Italy was different then also. Aren’t there foods in Italy that are new and now considered Italian? it’s a moving target.
Brava Mary jane, cerchiamo di sfatare queste credenze e diffondiamo la vera cucina italiana. Tutto giustissimo. L'unica cosa che mi viene in mente con formaggio sopra una fetta di carne impanata è la cotoletta alla bolognese, ma solo quella. Mentre le braciole qui al sud sono degli involtini di carne conditi all'interno con pepe, pecorino e prezzemolo e cotte nel sugo.
I think you are so sweet! I am old enough to be your mother and so I can say that..lol
I am Italian heritage on both sides and originally from NY, but in Virginia now.
Your husband is a lucky man to have a wife willing to move so far from family.
Do you have any children yet?
I will have to set a reminder to watch you on Sundays!
Thank you for such entertaining streams!
Thank you Lois! No children yet. See you on Sunday! 😊
whats the name of that restaurant?
In my brooklyn/staten island italian american accent we pronounce braciola"brajole" and it's usually just sliced or rolled up steak or other cut of beef that we cook in the sauce.
It shouldn't be surprising that Italian food in New York is different from Italian food in Italy. Lasagne in Bologna is very different from Lasagne in Naples and it's only 500 miles. New York is 6000 miles away. My mother used to make Lasagne with cottage cheese (Ricotta was not available.) I'm an old man and Lasagne that I get in restaurants never tastes as good as my mother's. (It's not really Lasagne if it's not made with cottage cheese.)
Braciola è un termine che, nell'Italia settentrionale, si riferisce a un taglio di carne con osso proveniente dal carré di animali bovini e suini. Un tempo stava a indicare addirittura la costata di manzo o il nodino di vitello. Oggi si definisce braciola il nodino o la costoletta di maiale.
L'uso della pasta all'estero insieme ai secondi piatti(carne ecc)nello stesso piatto,è praticamente diventato come l'uso che ne fanno del riso in Cina,Giappone e India 😲
PS.la tua reazione alla pasta sembra la sigla di Francesco Panella nella trasmissione tv "Little Big Italy"...che spasso😂
The portion sizes are definitely too big
Noi italiani siamo un po' "nazi" riguardo al cibo e vedere il nome dell'Italia associato a questi piatti fa comunque un po' storcere il naso, anche se si sa che la cucina italo-americana è una cosa a sé. Complimenti per l'ottima qualità del video!
Eh, lo so.
Grazie!
If you go to Babbo in Manhattan, they still try to serve authentic Northern Italian cuisine.
That's Arthur Avenue in The Bronx. Little Italy is in Manhattan. You actually went to the superior location though. I do think in recent years they've starting labelling this area "Bronx Little Italy" but it is going to confuse some people without the qualifier.
A lot of the Italian-American adaptations were a poverty thing. These were (originally) very poor people. Even the large portions were arguably a result of this, because it would be large portions of more affordable dishes. Cheese and a lot of sauce... deliberately filling/caloric because you might only be able to have one big family meal per day and the others meals on the run, or of opportunity, or not at all if you were too poor. I also think you probably have to request al dente in those very old school restaurants. Most more modern style restaurants would default to it, but not these places. They're very stodgy and old fashioned, meaning in Italian-American terms what their ancestors HAD to eat as immigrants. Also, to a degree they kept what American patrons at their restaurant responded best to. Which wasn't always the Italian norm, because this was in the early part of the 20th century and it wasn't until the later part of the 20th that Americans discovered fresher, lighter prepared food. And the kind of restaurant you were in firmly represents the older style.
You need to try Roberto's if you ever go back to Little Italy in the Bronx. The food is truly amazing!
Ciaoo MJ, mi è piaciuto il video, molto curato. La camminata all'inizio assomiglia a quella di Celentano in "segni particolari...".
Ti andrebbe di fare un video sul modo di lavorare degli americani?
Matte
vada a Bensonhurst/Dyker Heights (a Brooklyn). In ste zone si troveranno sicuramente tanti italiani/Italo-americani che parlano la lingua, sia per le strade che nei negozi/ristoranti.
Chicken Parmesan started back with eggplant parmigiana in the Southern regions of Calabria, Campania, and Sicily in Italy. Melanzane alla Parmigiana. Italian Americans added the chicken.
Melanzane alla parmigiana is my favorite summer dish and from my point of view has very little to do with chicken parm.
@@WhatashameMaryJane But that's the history, isn't it tomato sauce and mozzarella and eggplant? Substitute chicken and presto, Chicken parm.