Well, I am an Italian living in Italy. You can spend here one month per year for the rest of your life and enjoying always new awesome foods. Every region of the country has something unique and unbelievable
As a middle aged Italian that's been a long time food lover and home cook, still to these days it just amazes me that whenever I go visiting a town where I've never been before, sooner or later they're going to come up with some local food product that I had never heard of before.
As an italian fan lover of the chemical reactions behind food and cooking let me explain what are the crystals you feel in parmigiano. During the aging process in parmigiano most of the proteins and sugars of the milk go past numerous processes of modification. Sugars like lactose tends to "Vanish", they are decomposed in more simple sugars. That's why even lactose intolerants can eat very aged permigiano. The crystal that you feel are instead made by proteins, specifically it's a single aminoacid the tyrosine that's precieved by the tongue as umami. The more the parmigiano is aged the more the tyrosine tends to form white crystals, in a 12 months they seem like little spots of white the size of a needle, if you see 24, 36 or even more months aged the white parts are much larger and so is the umami flavour. To the extreme there is 300 months parmigiano that's very very axpensive and is completely white, an unique and huge cluster of tyrosine. Sorry for my bad english, I'm more used to listen and speak than to write. Hope this little explanation is helpful to you or the readers in the comments
As Italian I have tears on my eyes on how you made the video, it's totally different from what you usually see on internet. I am happy, really happy you came to our country and left with such a memory. God bless you
Guga, from an Italian: thank you for keep on making new cuisine experiments but always with great respect on what you are doing. Glad you enjoyed the less touristy Italy, instead of the most popular (and often scammy) major cities or major places. Keep on making great contents from all of the world, and by putting other great cuisines on the map for everyone. Glad you are accomplishing such goal of Cuisine Disclosure for the millions of your followers.
Italy is an amazing country especially when you get away from any modern type cities. When you are out in the countryside you forget what year it is. I was only there for a month but it left an impression on me that will last my lifetime.
@@kristiankopera nowadays yes, it is more and more common to find English speaking people all over Italy. Btw even if they don't speak English they will be very friendly and will do their best to understand
Finalmente! Sono contento tu abbia apprezzato l'esperienza in Italia, se volessi tornare ci sarebbero ancora diverse tappe presso le quali merita fare un salto!
INCREDIBILE!!!!!!! Italian food a marvel. I enjoyed your enthusiasm, appreciation, and respect for the cuisine of this extraordinary country. I lived in Italy for one blessed year as a student, and I can say that you are 100% spot on about the food and the people. Like you. I walked through vineyards, sampled local cuisine, and even got to harvest olives and taste freshly pressed olive oil. It was wonderful!
I really enjoy seeing these videos of Guga out in the world. Even though Guga knows lots about food, it's nice to see Guga's appreciation of others cultures cuisine and methods. Keep em coming!
Italy is a beautiful place with a lot of history in every single city, in every single small town. In my city, genova, there is a house used by Roman. It’s still there after 2000 years. And every single place have his own dish. So happy to live in such a beautiful place.
I'm Italian from Modena - what I love in your videos is the respect you pay to every ingredient, this tells me you really love food and cooking. I believe the main difference between Italian cooking and other ones is the large number of top quality products we can reach around us... Btw you did a really good trip 👍
Love Italy. My family history is from Italy and it always reminds me of my great grandma. She made huge dinners ever weekend. Her food was out of this world and no matter what Italian restaurant I've been too, it doesn't compare. Look forward to more videos of you visit. My family is from south Italy. Calabria. Literally last name in the family is Barilla.
When you are used to seeing and eating something every day, lunch and dinner, you forget how special that thing is. And I'm so proud when I see other people, especially foreigners, who recognize in Parmigiano Reggiano what I see: absolute perfection.
I dream of traveling throughout Italy, spend at least a month just going to small towns and villages to taste the local wines, cheeses and cold cuts, and to learn the secrets and recipes of regional cuisines. I wish I had the money for that, because it’s been my lifelong dream since I was a teenager.
keep hustling. if you plan it well and don’t what anything fancy it’s not expensive coming to italy. You can book B&Bs and go around and you will find plenty of small local restaurants with modest prices and amazing food. actually this is what italy is all about. skip the more tourist side of italy and enjoy the people and the experience
Bravo,hai la giusta visione.Non puoi mai immaginare le meraviglie che esistono lontano dai posti più visitati.Ogni cittadina,anche la più piccola, ha i suoi tesori. Ho 73 anni e non sono mai uscito dall'Italia e con questo non sono riuscito a vedere nemmeno un millesimo del nostro tesoro culturale e naturale.Spero che possa avere l'opportunità di realizzare il tuo sogno.
As an Italian, I really appreciated the respect you brought in your talk about Italy and Italian food. Something that is often lacking on youtubers that talks about italian food.
Bro we need more videos like this, you have no idea how proud you made me to be an Italian. The respect for the culture and the passion for food make you a legend. Thank you, you made my day❤
My family is from Abruzzo, and it's always been my dream to go back and visit. Much like you my trip would be the small towns, mom and pops stores and restaurants! Btw its the same thing with walking into an Italians home... "sit down, I'll get you something to eat! More bread?"
You probably can find them in some places too or even make them at home, quick research (Bec lol I want to try that) said that it is quite a simple process in general, albeit needing a little bit of practice
That breaking of the cheese wheel made me gasp out loud. Crazy expertise. To say I'm jealous is an understatement. Awesome video. Love the more educational episodes man!!
Your Italian is absolutely amazing. In UK compare the Parmigiano Reggiano with the, Cheddar. Every time I heard that I've an heart attack 😅 Welcome in Italy my friend
@@medioman-2A good quality, aged white cheddar can taste very similar to Parmigiano Reggiano. Obviously they're different but they do share similarities. Of course, the crap you find in the supermarket won't be at that standard.
The red cow breed you were mentioning in the beginning is the Reggiana Red Cow, a very traditional breed which was much more widespread in the past because the black and white frison was and is much more productive in quantity (less in quality). Anyway, nowadays that breed has been rescued even though it is still a niche, especially of the province of Reggio Emilia, between Modena and Parma.
So happy you had a good time in my motherland I'm Italian American from Bensonhurst Brooklyn but i went through the 2 year process of getting my Italian citizenship and food in Italy is unlike food anywhere it really is the best but if you ever go back go to Southern Italy next time
Finally you are on it. Italy is the place to be. I have traveled a lot and Italy is always my favorite country for the cousine and the mood of people. Thanks again for you nice videos
Guga’s passion for food is only average in Italy. We attended the same Parmesan creamery near Modena, also, vineyards, curing house for Parma ham, and Balsamic winery. Best food ever. Brought back the cheese and vinegar but you can’t get the ham through customs. Bravo
Hey man, next time you come ti Italy i Will be glad to show you many places and food traditions around Roma. Nothing Is best than a locali to unwrap some hidden gems.
A long time ago, in a galaxy far, far away, my beloved exchange student (she is like a daughter to me) taught me this very simple pasta sauce: Start with a flat pasta. Cook to a'dente. drain, and keep the boil water (this is important). In a COLD sauce pan, add enough extra virgin olive oil (usually about a cup, depending on the size of your pan), and four cloves of sliced garlic. Fry those garlic slices until golden brown. Remove the garlic from the hot oil. Add red pepper flakes for 30 seconds. Toss with your pepper garlic sauce (add salt and the reserved pasta water, as needed), garnish with a heap of parmesan cheese, salt and pepper (freshly ground, of course). Greasy? You bet! Flavorful... watch this (cue the 1980's music).
Thanks for the love man, I'll tell you this anecdote, very often when we are kids here in Italy with school they take us to visit the Parmiggiano Reggiano plants, they are amazing!
I'm from Milano, always happy to hear about great experience travelling down here. I follow you and apreciate all you experiment with meat, fire and food in general. You inspire me so much. Hope next time you come here to be your "cicerone" in Milano (and near by)
Since Guga seems to be on a bit of a traveling arc, I would LOVE to see him visit Japan and try out some of the food there directly so that he can come back and do more Japan-inspired episodes! Ramen is really only scratching the surface as there are endless dishes that I think Guga could put his own spin on once he's exposed to them.
I am happy to see you've enjoyed our country and how you talk about it in such a passionate way. I dont live there anymore and your video made me want to go back more often. Much love for you, your family and your channel!
24 months is the perfect seasoning for eating the cheese in pieces. 30 months or more is used grated over pasta or for cooking, the flavour is MUCH more intense and salty. Great video !
As someone who grew up right next to the border (Villach-Austria) and with Italian ancestors I can only say: I am looking forward to your videos of this Italy trip. We booked a week in Niapoli/Sorrent in May ourselves. Thinking of all the delicacies we will be able to eat there, my mouth already starts watering! 🤤 *La dolce vita* 😅
Do your self a favor and stay in Pompei since it is in the middle and much less crowded than Niapoli also watch out for motorbikes when walking in the some of the narrow streets there.
I have a video suggestion: biltong. It is still beef and, for me, is just a better and more natural version of jerky. You can also make biltong with wagyu which i have had, but didn't make a huge difference for me.
Got my vote. Biltong is delicious. It's more moist and flavorful, and doesn't have all the disgusting sugar that normal jerkies usually have. I actually have to force myself to ration biltong when I buy it or make it because I can mindlessly snack through a whole pound in a couple of days.
YES!! Great suggestion! Biltong is wonderful stuff. I would love to see a segment about all those traditional South African meat creations like boerewors, that wonderful sausage.
I'm looking forward to the rest of your trip to our beautiful country, experiencing our food culture. Simplicity and freshness are the key ingredients you alredy underlined, I'm sure you had a great time! :)
You should’ve tried the Florence steak that Mikey Chen had and it’s gorgeous; also it’s served very rare but the beef has a beefier taste than Waygu would and the beef is from Italy raised there and only seasoned with salt or some spices and most people love it and it’s well known for a lot of other things
Forse non avete mai mangiato carne fuori dall'Italia! Ormai anche la fiorentina di chianina e marchigiana si è squalificata. Il sangue e buono per i vampiri. La cottura deve essere "media"
And, now, Guga, you know why I am very cautious about consuming anything that is called "cheese" that is made in the US. Much of what we call cheese here can barely be characterized as a true food. It's more of an artificial chemical concoction. My son lives in the south of France. Every time we go there to visit, part of the experience is to enjoy the fresh and authentic foods: cheeses, sausages, seafood, meats, olive oils, fruits and vegetables, breads and pastries, etc. I'm glad you got to visit Italy and experience some of the authentic flavors and aromas.
Good job Guga, clear and simple, no stereotypes, excellent divulgation. As an Italian I’ve to say I’m happy that brand Italy’s storytelling is changed and developed since good creators moved here and started to represent real Italy
Guga: let's visit Bologna Also him: proceed to show Imola, my city 👁👄👁 Damn man, if I knew I would have taken you to eat in very good places ahahaha Also, CLAI's salsiccia passita is a blessing, hope you liked it!
The Appenzeller extra spicy cheese is a raw milk semi-hard cheese from Switzerland that I prefer to any other cheese. And just for info, in Switzerland there are more than 450 different types of cheese. But the Appenzeller extra spicy is my absolute favorite of all the cheeses I've ever tried .Guga you should try it, although I don't even know if this cheese is available in the USA.
@@Luiz-tz6ls The cheese is not really spicy. A secret marinade made from various mountain herbs, roots, blossoms, salt and other ingredients, with which the cheese is treated during the maturing period and which gives it its special taste.Appenzeller cheese has been made since at least the 13th century. The oldest archived mention dates back to January 15, 1282. Unfortunately, I can't say whether it was seasoned at that time. And the Appenzeller cheesemakers would never tell the recipe is even more secret than the coca-cola recipe =).
As an Italian I'm very impressed! It's so lovely to see someone visit very authentic and characteristic places instead of just do the more "mainstream" things! Really glad you were able to enjoy yourself, you did something many of us Italians never did in their life. 🤣
You are welcome in Italy anytime, a food lover like you is always well received, can't wait to watch more videos, I would love to see you describe what differences can you find between your style of barbequeing and something local, I wonder if there are differences at all
As Italian I appreciate your video experience, you have to know, that almoust every single city has their own traditional foods and wines.. So if you decide to try them all, be ready for a loooong trip.. We ll wait you❤
Looks more like little droplets of the product (natural or chemical) they use to keep pests away on the Olive trees. Checked it out and the olive oil caviar is indeed producted commercialy, it is not formed using the known method with sodium alginate and water but by uncapsulating the raw olive oil INTO a thin layer of water containing sodium alginate, it is called "Caviaroli", ingenious ! Great video !!
This was such a great video, as a lover of aged cheeses this really hit the spot. If you haven't tried it, there are creameries in Cornwall, UK that have mastered dry-ageing cheddar. They produce a cheese that is so rich in crystals they call it quartz cheese, it's very expensive but tastes heavenly. If you haven't tried it, I highly recommend you do.
Great trip! My wife and I were married in Venice last May, and are going back this year as well, but will be in Imola for the Grand Prix…we love walking around and immersing ourselves in local food and people as well. Less than 30 days til we go back and can’t wait…I fell in love with Arugula and Manchego…such great flavors!
@@panterone1769 mio italiano non e molto buono, ma abbiamo intenzione di mangiare molto. guiderò attraverso la Toscana prima di andare a Imola/Bologna. Multipulciano, Firenza, e naturalmente Maranello....adoro Ferrari :)
@@dylanlamb8710 dopo la tradizionale Toscana turistica, bellissima, perditi nelle strade delle montagne fra Firenze ed Imola, a Bologna puoi andare anche dopo. Un tour che pochi fanno ad esclusione dei motociclisti, in quanto c'è poco traffico. Scegliti i paesini dove fermarti, anche a caso, si possono fare piacevoli scoperte. Per mangiare, fermati dove vuoi, si mangia bene dappertutto. Stupirai i tuoi amici nelle sere invernali parlando di un' Italia che nessuno conosce. Una volta ho fatto un esperimento. Un amico mi ha chiesto, visto che sono un viaggiatore per lavoro, un posto dove fermarsi una notte in Abruzzo. Ho preso la carta giografica e gli ho indicato un paese a caso, mi piaceva il nome. Dopo anni ancora mi ringrazia x il consiglio, il paesino era bellissimo ed ha mangiato da Dio. Questa è quasi tutta l'Italia.
Well, I am an Italian living in Italy. You can spend here one month per year for the rest of your life and enjoying always new awesome foods. Every region of the country has something unique and unbelievable
Every town...
Every town has its own typical food, like 1 region in italy has the same quantity of typical food of an entire other nation
As a middle aged Italian that's been a long time food lover and home cook, still to these days it just amazes me that whenever I go visiting a town where I've never been before, sooner or later they're going to come up with some local food product that I had never heard of before.
Absolutely true
True😊
As an italian fan lover of the chemical reactions behind food and cooking let me explain what are the crystals you feel in parmigiano. During the aging process in parmigiano most of the proteins and sugars of the milk go past numerous processes of modification. Sugars like lactose tends to "Vanish", they are decomposed in more simple sugars. That's why even lactose intolerants can eat very aged permigiano. The crystal that you feel are instead made by proteins, specifically it's a single aminoacid the tyrosine that's precieved by the tongue as umami. The more the parmigiano is aged the more the tyrosine tends to form white crystals, in a 12 months they seem like little spots of white the size of a needle, if you see 24, 36 or even more months aged the white parts are much larger and so is the umami flavour. To the extreme there is 300 months parmigiano that's very very axpensive and is completely white, an unique and huge cluster of tyrosine.
Sorry for my bad english, I'm more used to listen and speak than to write. Hope this little explanation is helpful to you or the readers in the comments
Your English is damn good 👍. I didn't know all that. Thanks.
Brother, your English is better than some first born speakers I know lol. Cool info, thanks for sharing!🤙🏻
@@BromanderInChief agreed! Amazing work
You're the man out here! Come on! Really nice explanation! GUGA, PIN THIS COMMENT!!!
that was an awesome explanation, man. Really interesting.
I wish I was there when you came to Italy. Next time we have to catch up
Haha yes!
I have never seen your channel before but, if you have any sexy risotto recipes, youv got a new subscriber :'D
Ciao
Those will be some epic videos!
@@Cornishdemon He absolutely does, along with plenty of others. Great channel, just search through his channel.
youtube's cooking comunity coming together... We need to see a meeting with representatives from all countries😂
As Italian I have tears on my eyes on how you made the video, it's totally different from what you usually see on internet.
I am happy, really happy you came to our country and left with such a memory. God bless you
Agree. Reactions are on point 👌🏻
Guga, from an Italian: thank you for keep on making new cuisine experiments but always with great respect on what you are doing. Glad you enjoyed the less touristy Italy, instead of the most popular (and often scammy) major cities or major places.
Keep on making great contents from all of the world, and by putting other great cuisines on the map for everyone.
Glad you are accomplishing such goal of Cuisine Disclosure for the millions of your followers.
@ My Cancer Journey idk why you replied this rather than make it a comment
Italy is an amazing country especially when you get away from any modern type cities. When you are out in the countryside you forget what year it is. I was only there for a month but it left an impression on me that will last my lifetime.
is it posible to comunicate in english in the countryside ? iam visiting italy soon, but i know zero italian language :D
@@kristiankopera it depends where you going, in north is easier to find people who knows english in the countryside
@@kristiankopera all you have to do is use your hands and smile, people will understand you.
@@kristiankopera nowadays yes, it is more and more common to find English speaking people all over Italy. Btw even if they don't speak English they will be very friendly and will do their best to understand
It’s pretty hard everywhere in the country. Might be easier if you run into some young people.
Italians are the most passionate people on the planet about their cuisine. Properly made Italian food is just fantastic.
I love Guga because of the professionalism and respect he has for cooking and others.
Finalmente!
Sono contento tu abbia apprezzato l'esperienza in Italia, se volessi tornare ci sarebbero ancora diverse tappe presso le quali merita fare un salto!
INCREDIBILE!!!!!!! Italian food a marvel. I enjoyed your enthusiasm, appreciation, and respect for the cuisine of this extraordinary country. I lived in Italy for one blessed year as a student, and I can say that you are 100% spot on about the food and the people. Like you. I walked through vineyards, sampled local cuisine, and even got to harvest olives and taste freshly pressed olive oil. It was wonderful!
I really enjoy seeing these videos of Guga out in the world. Even though Guga knows lots about food, it's nice to see Guga's appreciation of others cultures cuisine and methods.
Keep em coming!
I love the love Italians are showing, ne kind to them and they give you the world back. Bellissimo paese!
🇮🇹
2:52 I fully expected Guga to say "I know my Italian is not that good, BUT WATCH THIS!"
Glad you enjoyed Italy, come back soon!
"So let's do it!"
Proceeds to dry age an Italian dude
I'm SOOOOO HAPPY that you have enjoyed our country and our food culture.
Hope to see some more coming! ❤️
Italy is a beautiful place with a lot of history in every single city, in every single small town. In my city, genova, there is a house used by Roman. It’s still there after 2000 years. And every single place have his own dish. So happy to live in such a beautiful place.
I'm Italian from Modena - what I love in your videos is the respect you pay to every ingredient, this tells me you really love food and cooking. I believe the main difference between Italian cooking and other ones is the large number of top quality products we can reach around us... Btw you did a really good trip 👍
Love Italy. My family history is from Italy and it always reminds me of my great grandma. She made huge dinners ever weekend. Her food was out of this world and no matter what Italian restaurant I've been too, it doesn't compare.
Look forward to more videos of you visit. My family is from south Italy. Calabria. Literally last name in the family is Barilla.
When you are used to seeing and eating something every day, lunch and dinner, you forget how special that thing is. And I'm so proud when I see other people, especially foreigners, who recognize in Parmigiano Reggiano what I see: absolute perfection.
I dream of traveling throughout Italy, spend at least a month just going to small towns and villages to taste the local wines, cheeses and cold cuts, and to learn the secrets and recipes of regional cuisines. I wish I had the money for that, because it’s been my lifelong dream since I was a teenager.
😄👏
keep hustling. if you plan it well and don’t what anything fancy it’s not expensive coming to italy. You can book B&Bs and go around and you will find plenty of small local restaurants with modest prices and amazing food. actually this is what italy is all about. skip the more tourist side of italy and enjoy the people and the experience
Bravo,hai la giusta visione.Non puoi mai immaginare le meraviglie che esistono lontano dai posti più visitati.Ogni cittadina,anche la più piccola, ha i suoi tesori. Ho 73 anni e non sono mai uscito dall'Italia e con questo non sono riuscito a vedere nemmeno un millesimo del nostro tesoro culturale e naturale.Spero che possa avere l'opportunità di realizzare il tuo sogno.
@@felicespampanato5783 Concordo assolutamente con lei signor Felice👏
@@felicespampanato5783 signor felice ha veramente ragione. abbiamo un tesoro immenso e spesso ce ne dimentichiamo
As an Italian, I really appreciated the respect you brought in your talk about Italy and Italian food. Something that is often lacking on youtubers that talks about italian food.
Bro we need more videos like this, you have no idea how proud you made me to be an Italian. The respect for the culture and the passion for food make you a legend. Thank you, you made my day❤
My family is from Abruzzo, and it's always been my dream to go back and visit. Much like you my trip would be the small towns, mom and pops stores and restaurants! Btw its the same thing with walking into an Italians home... "sit down, I'll get you something to eat! More bread?"
"mangia, mangia!" ....greetings from an Abruzzo guy 😉
It's true. Italians will pull you off the street and sit you down for a meal. No formal invitation necessary. Love it!
Ti aspettiamo! We are waiting for you. From Abruzzo ❤
those olive oil pearls need to be brought to the states!
You probably can find them in some places too or even make them at home, quick research (Bec lol I want to try that) said that it is quite a simple process in general, albeit needing a little bit of practice
That breaking of the cheese wheel made me gasp out loud. Crazy expertise. To say I'm jealous is an understatement. Awesome video. Love the more educational episodes man!!
Your Italian is absolutely amazing.
In UK compare the Parmigiano Reggiano with the, Cheddar. Every time I heard that I've an heart attack 😅
Welcome in Italy my friend
Ma lo sai cos'è il Cheddar, vero?
@@medioman-2 Tu non hai capito un emerito 🍆 allora!
@@medioman-2 Sei molto coerente, sai?! 😂 Buona vita, sguazzando nell’ignoranza!
@@bbmcgee33 vivo in UK!
@@medioman-2A good quality, aged white cheddar can taste very similar to Parmigiano Reggiano. Obviously they're different but they do share similarities. Of course, the crap you find in the supermarket won't be at that standard.
i was in italy 5+ times already and its such a beautiful country
I would love to see more travel videos like this. I enjoy the fact you went to the smaller towns instead of the touristy places
The red cow breed you were mentioning in the beginning is the Reggiana Red Cow, a very traditional breed which was much more widespread in the past because the black and white frison was and is much more productive in quantity (less in quality).
Anyway, nowadays that breed has been rescued even though it is still a niche, especially of the province of Reggio Emilia, between Modena and Parma.
I so badly want to experience Italy myself and you did a GREAT job with this video! That 1st dish looked divine!
Thank you for coming and appreciating Italian culture, hope you enjoyed your stay
Thank you very much for taking us to Italy! Looks so amazing!
Love this video format. The way you explain everything is very relaxed and respectful. Hope you continue doing it!
As an italian, Im so proud of everything you see in this video🇮🇹❤️
Best explanation for Italy. Everything you eat is super fresh and natural. You can taste it, seriously.
Guga, you need to do more of these travel videos!
Just seeing Guga being so happy about food makes me happy too. So wholesome to see that such simple things are enough to make someone happy!
He gets straight up *emotional* when describing being in a giant room full of cheese. That's why we love him.
Thank you so much for sharing your experience in my county! We are really proud of our traditions and our culinary culture! Welcome to Italy
So happy you had a good time in my motherland I'm Italian American from Bensonhurst Brooklyn but i went through the 2 year process of getting my Italian citizenship and food in Italy is unlike food anywhere it really is the best but if you ever go back go to Southern Italy next time
Big hug from an italian. Thanks for doing this!
you are the best food content creator
Finally you are on it. Italy is the place to be. I have traveled a lot and Italy is always my favorite country for the cousine and the mood of people. Thanks again for you nice videos
You look so happy just talking about your trip, good for you! Loved watching this video and you describing it!
Hi Guga! I'm Italian, welcome!
Guga’s passion for food is only average in Italy. We attended the same Parmesan creamery near Modena, also, vineyards, curing house for Parma ham, and Balsamic winery. Best food ever. Brought back the cheese and vinegar but you can’t get the ham through customs. Bravo
Hey man, next time you come ti Italy i Will be glad to show you many places and food traditions around Roma. Nothing Is best than a locali to unwrap some hidden gems.
This is pure gold.......more please...
A long time ago, in a galaxy far, far away, my beloved exchange student (she is like a daughter to me) taught me this very simple pasta sauce: Start with a flat pasta. Cook to a'dente. drain, and keep the boil water (this is important). In a COLD sauce pan, add enough extra virgin olive oil (usually about a cup, depending on the size of your pan), and four cloves of sliced garlic. Fry those garlic slices until golden brown. Remove the garlic from the hot oil. Add red pepper flakes for 30 seconds. Toss with your pepper garlic sauce (add salt and the reserved pasta water, as needed), garnish with a heap of parmesan cheese, salt and pepper (freshly ground, of course). Greasy? You bet! Flavorful... watch this (cue the 1980's music).
I have never heard of this recipe before. Where was she from? I mean which part of Italy
It's not a simple aglio olio e peperoncino? Btw very good!
@@MrPinkokaglio e olio con parmigiano é un po' strano però... Diciamo che era una ricetta "di casa"
@@ohmino2866 vabbè ci sta bene, secondo me... è un po' un'eresia ma ci sta bene
@@ohmino2866magari era una aglio e olio con pomodorini o qualche tipo di salsa.
Thanks for the love man, I'll tell you this anecdote, very often when we are kids here in Italy with school they take us to visit the Parmiggiano Reggiano plants, they are amazing!
Guga is the type of guy to deep fry a Italian and call it a cheese stick
What does this mean
That an Italian is a good cook
AN
and its highly recommend!
Wow that's racist
As an Italian i’m so greatful that you visited our country, tasted our products and admired how beautiful is living here. Greetings
I'm from Milano, always happy to hear about great experience travelling down here. I follow you and apreciate all you experiment with meat, fire and food in general. You inspire me so much. Hope next time you come here to be your "cicerone" in Milano (and near by)
Since Guga seems to be on a bit of a traveling arc, I would LOVE to see him visit Japan and try out some of the food there directly so that he can come back and do more Japan-inspired episodes! Ramen is really only scratching the surface as there are endless dishes that I think Guga could put his own spin on once he's exposed to them.
I am happy to see you've enjoyed our country and how you talk about it in such a passionate way. I dont live there anymore and your video made me want to go back more often. Much love for you, your family and your channel!
24 months is the perfect seasoning for eating the cheese in pieces. 30 months or more is used grated over pasta or for cooking, the flavour is MUCH more intense and salty. Great video !
Ho mangiato il 36 mesi a scaglie, straordinario!
Awesome! I Hope to see more from Guga's Italian journey!!!!
As someone who grew up right next to the border (Villach-Austria) and with Italian ancestors I can only say: I am looking forward to your videos of this Italy trip. We booked a week in Niapoli/Sorrent in May ourselves. Thinking of all the delicacies we will be able to eat there, my mouth already starts watering! 🤤
*La dolce vita* 😅
Do your self a favor and stay in Pompei since it is in the middle and much less crowded than Niapoli also watch out for motorbikes when walking in the some of the narrow streets there.
Why are you calling it “Niapoli”??
Awesome experience. Thanks Guga!
I went to Bologna, Modena (near the Parmesan region, Cattoloica(on the coast). Rented a Ferrari, ate fantastic food, and had a blast. Fantastic trip.
Wow how much was the Ferrari? In Italy we are poor 😂
Tons of love from Italy, the video is Amazing!
As I a Cypriot I have never heard a weirder sentece than, "I ve never seen an olive tree before".
Ισχύει
Welcome in my country. I happy that you enjoied it as much I enjoy your video.
I have a video suggestion: biltong. It is still beef and, for me, is just a better and more natural version of jerky. You can also make biltong with wagyu which i have had, but didn't make a huge difference for me.
Got my vote. Biltong is delicious. It's more moist and flavorful, and doesn't have all the disgusting sugar that normal jerkies usually have. I actually have to force myself to ration biltong when I buy it or make it because I can mindlessly snack through a whole pound in a couple of days.
Are you're from Sa bro?
Sorry, substituting vinegar for sugar doesn’t make biltong better.
@@brians2733 it does if you're like me and don't like sweet meat
YES!! Great suggestion! Biltong is wonderful stuff. I would love to see a segment about all those traditional South African meat creations like boerewors, that wonderful sausage.
I'm looking forward to the rest of your trip to our beautiful country, experiencing our food culture. Simplicity and freshness are the key ingredients you alredy underlined, I'm sure you had a great time! :)
You should’ve tried the Florence steak that Mikey Chen had and it’s gorgeous; also it’s served very rare but the beef has a beefier taste than Waygu would and the beef is from Italy raised there and only seasoned with salt or some spices and most people love it and it’s well known for a lot of other things
As a Florentine, I can only agree! Our steak is great, but don't ask It well cooked!!!
Forse non avete mai mangiato carne fuori dall'Italia! Ormai anche la fiorentina di chianina e marchigiana si è squalificata. Il sangue e buono per i vampiri. La cottura deve essere "media"
Il suo entusiasmo nel descrivere la sua esperienza è davvero contagioso! Grazie, bellissimo video
And, now, Guga, you know why I am very cautious about consuming anything that is called "cheese" that is made in the US. Much of what we call cheese here can barely be characterized as a true food. It's more of an artificial chemical concoction. My son lives in the south of France. Every time we go there to visit, part of the experience is to enjoy the fresh and authentic foods: cheeses, sausages, seafood, meats, olive oils, fruits and vegetables, breads and pastries, etc. I'm glad you got to visit Italy and experience some of the authentic flavors and aromas.
Grazie per questo video. Un abbraccio dall'Italia🇮🇹👋
Can someone instantly make this guy a legit ambassador of Italian food and traditions for America? 😂❤❤❤
Good job Guga, clear and simple, no stereotypes, excellent divulgation.
As an Italian I’ve to say I’m happy that brand Italy’s storytelling is changed and developed since good creators moved here and started to represent real Italy
Come try northern Portugal’s enchidos and of course wine . Alheira, chouriço,…
Invidia?
@@panterone1769 Sono insaccati eccellenti. prova e poi dimmi.
Ne sono convinto, ma non vado in Portogallo per delle salsicce.
Your reaction at 5:12 brings me so much joy with being a cheese lover myself. I'm so SO glad you got to expirence this. One day, I hope to as well.
Guga: let's visit Bologna
Also him: proceed to show Imola, my city
👁👄👁
Damn man, if I knew I would have taken you to eat in very good places ahahaha
Also, CLAI's salsiccia passita is a blessing, hope you liked it!
I love Parmigiano Reggiano! Nice 👍
The Appenzeller extra spicy cheese is a raw milk semi-hard cheese from Switzerland that I prefer to any other cheese. And just for info, in Switzerland there are more than 450 different types of cheese. But the Appenzeller extra spicy is my absolute favorite of all the cheeses I've ever tried .Guga you should try it, although I don't even know if this cheese is available in the USA.
My closest Whole Foods (USA) just got a wheel in a month or two ago, and I agree with you, it’s definitely one of the best cheese I’ve had.
Got it in Finland, but not the extra spicy I think. It was still quite amazing, especially for making some pasta sauce.
@@Luiz-tz6ls The cheese is not really spicy. A secret marinade made from various mountain herbs, roots, blossoms, salt and other ingredients, with which the cheese is treated during the maturing period and which gives it its special taste.Appenzeller cheese has been made since at least the 13th century. The oldest archived mention dates back to January 15, 1282. Unfortunately, I can't say whether it was seasoned at that time. And the Appenzeller cheesemakers would never tell the recipe is even more secret than the coca-cola recipe =).
I'm italian… Thank you for this video. I love to know you have appreciated my country and the hidden treasures it has!
As an Italian I'm very impressed!
It's so lovely to see someone visit very authentic and characteristic places instead of just do the more "mainstream" things!
Really glad you were able to enjoy yourself, you did something many of us Italians never did in their life. 🤣
You are welcome in Italy anytime, a food lover like you is always well received, can't wait to watch more videos, I would love to see you describe what differences can you find between your style of barbequeing and something local, I wonder if there are differences at all
As Italian I appreciate your video experience, you have to know, that almoust every single city has their own traditional foods and wines.. So if you decide to try them all, be ready for a loooong trip.. We ll wait you❤
Awesome storytelling of your trip to my home country! Enjoy the parmigiano!
As an italian that live in Bologna and work for the ICQRF I can just appreciate all this video.
Many thanks!
I thought Americans ate McDonalds only when travelling...
Thancks mate that you appreciate our country...
Looks more like little droplets of the product (natural or chemical) they use to keep pests away on the Olive trees.
Checked it out and the olive oil caviar is indeed producted commercialy, it is not formed using the known method with sodium alginate and water but by uncapsulating the raw olive oil INTO a thin layer of water containing sodium alginate, it is called "Caviaroli", ingenious !
Great video !!
I'm glad you loved Italy. I hope you give the south of Italy a chance next time, but I can tell you have every intention of coming back!
This was such a great video, as a lover of aged cheeses this really hit the spot. If you haven't tried it, there are creameries in Cornwall, UK that have mastered dry-ageing cheddar. They produce a cheese that is so rich in crystals they call it quartz cheese, it's very expensive but tastes heavenly. If you haven't tried it, I highly recommend you do.
Fantastic work, Guga. Tks from 🇧🇷
Thank you very much for the passion you put to understand our passion for food.
What a great episode my brother.
Guga, man of the people!
Very happy to see you in my country and to see that you enjoyed the time spent in Italy
Definitely Parma heaven wow crazy to see more food tours guga
Thanks for sharing. Really enjoy this format.
Visited Italy about 6 times in the 90's loved it very much spent Christmas there in 91.
I'm a long time Guga fan from Italy. Thank you for visiting my country.
Thanks guga to share our culture 🙏
This is the most genuine reaction❤ this is me when traveling.😅
Great trip! My wife and I were married in Venice last May, and are going back this year as well, but will be in Imola for the Grand Prix…we love walking around and immersing ourselves in local food and people as well. Less than 30 days til we go back and can’t wait…I fell in love with Arugula and Manchego…such great flavors!
Imola scelta fantastica, vai a mangiare nei paesini nelle colline dietro il circuito. Il circuito è permanente ed è dentro la città.
@@panterone1769 mio italiano non e molto buono, ma abbiamo intenzione di mangiare molto. guiderò attraverso la Toscana prima di andare a Imola/Bologna. Multipulciano, Firenza, e naturalmente Maranello....adoro Ferrari :)
@@dylanlamb8710 dopo la tradizionale Toscana turistica, bellissima, perditi nelle strade delle montagne fra Firenze ed Imola, a Bologna puoi andare anche dopo. Un tour che pochi fanno ad esclusione dei motociclisti, in quanto c'è poco traffico. Scegliti i paesini dove fermarti, anche a caso, si possono fare piacevoli scoperte. Per mangiare, fermati dove vuoi, si mangia bene dappertutto. Stupirai i tuoi amici nelle sere invernali parlando di un' Italia che nessuno conosce. Una volta ho fatto un esperimento. Un amico mi ha chiesto, visto che sono un viaggiatore per lavoro, un posto dove fermarsi una notte in Abruzzo. Ho preso la carta giografica e gli ho indicato un paese a caso, mi piaceva il nome. Dopo anni ancora mi ringrazia x il consiglio, il paesino era bellissimo ed ha mangiato da Dio. Questa è quasi tutta l'Italia.
Thank you, Guga! You made May Day better.
I love your videos and I adore the respect you show here towards my country