They did me as well . My Nona used to make what we called a "Tomato Pie " . She made it with Fresh tomato Parm and olive oil . I can taste it now . If i remember ( I am 68 so i am a bit foggy on some things ) I was 5 or 6 before I had a Pizza from a Pizzeria . So happy i discovered your channel
I Actually had Scampi in Italy. I never was fond of it. I have a suspicion that it was possibly because of the way it was prepared. You can get langostino shrimp in America. Which I highly suspect that Langostino is "scampi" in Italy. Langostino shrimp you can purchase seasonally here in America. Langostino shrimp is actually a Norwegian lobster but it is small. Langostino is similar to that of what we have here in the south as far as flavor would be crayfish aka crawdads as we call them. Although crayfish are much smaller than the langostinos or scampi. Harper since you're from Maine you should know what langostinos are. Show them to Eva. I'm unsure where Scampi were from in Italy.
it's like the Famous quote "Once you have eliminated the impossible, whatever remains , However improbable must be the truth" Sir Arthur Coan Doyal via Sherlock homes. Like American style pineapple pizza in Napoli.
Scampi are from the northern Adriatic exclusively, mainly in Croatian sea. There is a variant in Norway, which might be known as Lagostinas. Must investigate. As far as I know this are the only two places were you can get this fish. Scampi have a pale red color, almost pinkish, and most importantly they have 2 Claws.
here in Italy, my dear Harper, we use to say "lo sanno anche le pietre" (that literally means "also the stones know that") when we say something that has been repeted sooooo many times that even the stones have learned that
In South Africa, we have an expression, _"Even the stones cry out [or declare]"_ when referring to something that is common knowledge. Based on Luke 19:40 .. probably the same origin as the Italian.
I feel like the scoring in this one was quite unfair: Harper was not only particularly accurate and right in some of his answers, in a way most of us Italians, at times, wouldn't even be, but when he truly didn't know the answer his reasoning still made a lot of sense and reflected how much he has absorbed about Italian culture in all this time with Eva! Go Harper!! 👍😉
I made Eva's biscotti recipe last week and they're all gone 😶. First time making biscotti. Even my mother who is a picky eater made this face 🤤. Thanks for sharing your recipes online!
My family (Basilicata) always served the meatballs/sausage/whatever with some bread and maybe some sauteed peppers/green beans/whatever, AFTER the pasta, which was served with the ragu's juice/sauce/gravy/whatever, or maybe just oil and garlic and cheese, if it was something skinny like cappellini... My Grandma never put the meatballs on TOP of the pasta, but she did cook meatballs and pasta, but they weren't served together, unless we were eating leftovers, in which case we'd throw everything together in a pan and call it lunch... "Bolognese", only for lasagne Chicken Parm... Not really, but we did have chicken cutlets that we called "Milanese", and sometimes we'd put sauce and cheese on top, so kind of... Alfredo... Never, but oil/butter and cheese? Yes, but not called Alfredo, n o cream. Garlic bread... No, but like she said, we had little toasts with a garlic rubbed on it, sometimes with tomatoes, caponata, etc... Italian dressing... No. Again, like she said... "Shrimp scampi"? Never. We ate shellfish on Christmas Eve, but not like that... Cioppino, yes, but we knew it was from San Francisco Muffletto? No... Never heard of it. Marinara? Not a chance... It simply wasn't done. Extremely foreign to us... If I served it to my grandma, she'd say "no thanks, i don't like Chinese food, it gives me agita".✌️
These tiny tinges of "Italian" or (put in any other nation's name) are things you absorb as a baby and an infant, and cannot be learned completely. Ever. In America you don't have that - because the U.S. is an immigrant nation, without ethnic ethos, without long-dialog of the kitchen with the nature of the place you live in. Everything is imported - including the thoughts, tastes, ideas, and food styles. They can never be "real". so what you say is truth - but not on the funny side...
@@MottiShneor There is tons of authentically American stuff. It is really short-sighted to imply that America can't have culture just because it is a younger country. Italy's culture comes from other places as well! Tomatoes are from the Americas for example so you could easily argue that anything with tomato is not Italian because the dish is only 100 years old. Noodles are from china. The Spritz in Aperol Spritz is Austrian. Catholic religion is derived from the Greek Orthodox religion. America has many regional foods that are unique to the country and the people, the fact that diverse cultures have come together to make it only makes it more meaningful.
Marinara here in Naples usually is similar to your pizza but without anchovies. Like you said, sometimes pizzerias will include anchovies, olives and it is usually called "Napoletana".
Si, ma infatti è in Sicilia che la chiamiamo marinara la pizza in questo modo. Probabilmente col tempo i termini si sono differenziati, ma non la sostanza.
I appreciate that the "Italian Harper" is growing up by the fact that when he doesnt know the answer he speaks and gesticulates a lot and basically doesnt answer at all. That's really a thing of us. Kudos!
I think my favorite lost in translation Italian dish is the wedding soup. Wedding soup being a mistranslation of minestra maritata or "married soup" of the meat & greens together in one dish and is a homestyle soup of Lazio and Campania families. But became popularized in Italian American restaurants under the name Wedding Soup. I still remember one of my teachers in Italy being confused about what I was talking about till mentioning minestra maritata and then it clicked for them.
Loved this episode as I do all of them. Interesting note, my wife who’s all American worked in a pizzeria, Gargano’s in Madison Wisconsin, and the secret to their pizza which was beloved by all was a dribble of anchovy oil added to the pizza sauce. Of course, no one was told that since most American college students would say they absolutely hate anchovies. 😂
I found sometimes just a touch of Anchovie paste in dishes really enhances the flavor and does not make the dish taste fishy, just flavorful and a little more salty.
An Egyptian shoarma place here for the after drinks crowd here serves a pizza napolitana with anchovis and olives, but also with a bit less tomato sauce and thinly sliced raw tomato. They have a proper pizza oven, and it's absolutely great. Those anchovis and hardly cooked tomato are a marriage from heaven, I'd really like a proper Italian pizzeria to copy that.
The oil & vinegar separate are how I've experienced it in Italian homes here in U. S. One of my favorites. No extra mystery ingredients. I like your hair like that Harper. Happy Thanksgiving day.
I had my first pizza marinara in Genova by accident! There was a menu listing the ingredients for each pizza, and I ordered the marinara because it also gad garlic. I was expecting a pizza margherita with garlic, and only realised there was no mozzarella once it arrived at my table. It had tomato, garlic and origano (no anchovies). Great light, tangy pizza, perfect for the summer!
My very first dish in Italy as a kid was... Spaghetti bolognese. The menu said so, at least, I remember it vividly as it was so wonderful and I wanted my mom to prepare at home once we were back in Paris (she never did). Now, it was right on the other side of the French border (near Ventimiglia), so maybe influenced by what the French thought was an Italian dish? That was 40-some years ago. As to the dressing, I had Italian friends visit and I made a vinaigrette moutardée with shallots, they loved it and said they would add it to their répertoire, stating that they usually just used vinegar and oil at the table. And tonight, I am in Montreal visiting my son, and since we were served the unitalian Pasta primavera at Corneli on Boulevard Saint Laurent this summer and our son loved it, this is what I am making for dinner. Thank you for all the education you are providing, this has proven most helpful. I secured guanciale back in the US and will be trying it with spaghetti carbonara, once I return. It appears to have juniper berries as a seasoning, so I'm unsure how authentic it is, that is all I could find. I was at the Milano grocery store in Montreal's Little Italy on Monday, and none of their guanciale appeared to have juniper berries.
Don't let them gaslight you. A lot of things go out of fashion in Europe after they were already exported to other places and so these other places carry on the tradition while the original Europeans condescend and say they know nothing about it so it can't be their's.
There was a very important point that was brushed upon I believe. Some Italians often get angry in the comments on cooking videos claiming that this is just not how it is done in Italy, and referring to it as a "wisdom of the ancient" kind of thing. I am Italian too, but I realize that it is kind of the opposite: many "mistakes" in American cuisine represents the old ways, due to immigrants that never evolved their cuisine. Spaghetti and meatballs, or carbonara done with cream or garlic, are all things that were _very_ common in Italy up to 50 years ago. It is not an issue of "it was never done in that way, stop heretic!", but more an issue of "it was done in that way, but now we have found a better way". Innovation, not holding on to traditions.
Isn't also a bit like 'any other way than grandma is wrong'? Carbonara isn't even much older than 50 years, it's hard to get a good spicy (garlicky) guanciale in many places and to get the egg yokes creamy is quite a technique. I have got a not very pretentious Italian restaurant here that makes a lovely carbonara with garlic and cream. I've learned about Ragu Bolognes a long time ago, but does that mean there are no Italians who make spaghetti with a tomato and mince meat sauce? If that is the case, why not? I do agree that foreigners have a tendency to keep adding things vaguely Italian to make it more Italian, as long as it seems Italian and usually doesn't get better from that, but the authenticity is sometimes also a bit of fetish for people who lack a strong opinion about the taste itself, non Italians that is. A lot of that authenticity also has to do with availability. Parmegiano and Pecorino are not the only taste enhancing cheeses of the world. Meat, fish and vegetables don't taste the same everywhere, different breeds, different soils and different seas, and might be optimized with slightly different recipes. And if white pepper had been more available traditonally, it would probably be in more recipes.
@@DenUitvreter I was thinking about the guanciale thing. I was wondering if maybe, if you have to use pancetta, adding more flavours actually just mimics the taste of guanciale.
The reality is that italian cuisine is agrarian and extremely regional. My grandma is from the sicilian hinterland, when I go see her we eat basically only pasta e faggioli and roasted lamb meat on sunday. When she does pasta in forno, she puts eggs, peas and ham in it. Not what you'd think when you talk about "Italian cuisine" but it's what she eats everyday.
Interestingly here in emilia romagna (and i'm guessing plenty of other regions outside of campania) you can get the pizza alla marinara in plenty of pizzerias even outside of naples, but usually it's just the basic version with tomato and origano and stuff like that, while the one eva made with anchovies would be called a napoli (aka naples). The napoli is my mom's favourite pizza, too.
Here in the Marche region a "pizza alla marinara" is with tomato sauce, garlic and origano. When you add anchovies, the pizza will be called "pizza alla napoletana". Or " pizza Napoli".
Pizza Napoli or napoletana would have the anchovies, true, but in my experience it normally has cheese too. I would agree with Eva on the marinara certainly having no cheese and normally garlic and oregano. Beyond that, the addition to the marinara of other ingredients such as anchovies, or olives, or capers I wouldn’t be surprised if it varied from place to place, even pizzeria to pizzeria.
Great show as always! I have always been fascinated by the differences between Italian and Italian American dishes. As students in Italy, we would buy "panini" from little stands and carts on the street; they are literally "little breads" with just a slice of cheese or salami. No condiments, etc. They were 1200 lire each (pre-EU days, that's how old I am), about 90 cents at the time. We lived on them for lunch. In America "panini" are more Cuban than Italian, something completely different...I wonder how that happened...
hey I was stationed in western Napoli (Agnano) 1987-1991 and one of the major sources of monthly drama for active duty americans was what would the Lire exchange rate be when we got our monthly pay. I remember 50000 lire notes and such.
Cioppino looks like it has some roots in common with cacciucco alla livornese. That could be a good recipe for Eva to try out? Also, great looking marinara pizza! That and the humble margherita are personal faves of mine (though I can also highly recommend pizza with 'nduja and gorgonzola).
Eva, I was just thinking of you......For lunch I had a delicious Mortadella Sandwich....my favorite and I understand that it is yours too! Yummy! My Italian grandmother had a list of cheeses she used all the time: Pecorino, Caciocavallo, Ragusano, Ricotta, Sweet Sheep Ricotta, Gogonzola .... And she loved Scampi, yes a fish, with Lemon, AND she would eat it with Bread toasted with Olive Oil and topped with chopped olives, mushrooms, tomatoes, and Gorgonzola !!! Also, She told me that her mother made Pasta with Meatballs sprinkled with Pecorino and she would love when her mother put eggplant or peas in the sauce ! And, she never ate a round pizza, they were always rectangular and wonderfully thick. It is interesting to hear what Italians from different families had for meals.
This final pizza brought me back to being a small child! My great grandmother (from Palermo) lived with my grandmother. My grandmother would make this pizza at her request! Wow! I haven’t seen this specific pizza in 40 years! Thank you for sharing!!! Brought back wonderful memories!!! 💖
During my University years in Rome, I had a flatmate from Scalea in Calabria who brought many frozen jars of meatballs made by his grandma to be used for pasta (normal pasta, not egg pasta). They were bigger then the teramane ones, around 1/1,5 cm in diameter.
Definitely a couple surprises. Starting with my childhood favorite dish, cioppino. I knew there was a similar seafood stew from Liguria, and other parts of Italy, but always presumed the San Francisco version was an amalgamation with a made up name. Perhaps the biggest surprise is that Eva's own Dad remembers spaghetti and meatballs! One thing I've learned since watching this show is that many Italian American traditions come from things they used to do in Italy a long time ago, but stopped.
Those traditions haven't stopped, they're just a small niche in the vastness of Italian cuisine. Also, the Italian immigrants were mostly very poor, and when they came to the US where prestigious foods like meat were much cheaper than in Italy, they modified the original recipes to feature those ingredients a lot more. Hence, the meatballs became much bigger.
@@gorgonzolapalustre I think some have stopped. I grew up with a pitcher of wine and a pitcher of water on the table at dinner. 'Pure' wine was only drunk on holidays and maybe Sundays. I know this is still done in France, but in Italy, it seems the tradition of wine and water is forgotten.
@@gregmuon That’s interesting. As recently as the 1980s, wine and water was still common in Italy (at least where my family lived). But what’s interesting is that I haven’t seen it recently. The other major trend I’ve noticed is that, particularly for millennials and younger people, wine drinking seems to have diminished, replaced by beer.
@@dinosilone7613 When I was there 2 years ago after many years absence, I wanted a small salad AFTER my main course. The restaurant, in Catania, seemed totally flustered by this but I know it was normal 50 years ago and always in my family. I think I wound up with a large salad and a to go box. And I speak Italian and look like a native but I think I picked a place that was a bit too touristy. When I had guests one evening I served marinated alice, then a small portion of risotto followed by a baked fish. No one wanted salad as I recall. That to me is a typical meal. I did notice the wine and water thing too. Years ago, when I stayed in a pensione alone, I ordered a bottle of wine then they would keep it for subsequent meals since one glass was enough. I'm going to Salerno in a few months. It will be interesting to see what the locals are doing in restaurants although I have a flat where I can cook. I was in Napoli last year but I didn't eat out.
I was thinking Eva's dad (hansome man, does he have a brother? haha) was remembering how some of the nonne probably made spaghetti and meatballs for the Italian American G.I.'s during the war and even after who were homesick. My first visit to Italy as a kid was in 1958 and more people actually spoke English than do now.
Oof, that was some harsh scoring. I would've given Harper credit on the spaghetti & meatballs, chicken parm, and ciopinno. But thanks both for the fun educational video.
It´s weird, that being italian, she didn´t mention that chicken parm actually comes from parmigiana di melanzane (eggplant). It is mostly the same dish but instead of fried chicken, with eggplant in the oven. Nice video anyway!
Their interactions are very cute, I feel like it’s time for Harper to start trying to pronounce Italian words correctly, considering he has access to hear the correct pronunciation whenever.
When I visited Spain in one restaurant spaghetti bolognese was spaghetti with tomato puree. In Finland spaghetti bolognese is understood as spaghetti with ground meat/minced meat sauce.
I'm sorry Eva, but Harper is right about chicken parm, my grandmother made fried cutlet (chicken, pork or veal) with tomato sauce, cheese and peas with butter. It's not one of those maybe traditional recipes from cookbooks, but it exists. Obviously without pasta, we're not criminals.
@@tizioincognito5731 capisco quello che intendi, ma non è una ricetta che ha inventato mia nonna, ma una variazione di tante ricette tradizionali che esistono in Italia. Se ci pensiamo esistono tante ricette che si basano su questa mentalità, cotoletta alla bolognese, cotoletta valdostana, cotoletta alla pizzaiola e tante altre.
In my family (Tuscany. Florence/Prato) we currently eat quite often chicken (not fried tho) with tomato sauce and cheese. But had the fried version in at least a couple of restaurants. 🤔
Harper, you have solely ..... well, not solely as Eva must get a heap of the credit ..... raised the level of respect I have for Americans who "think" they know about Italian food. You and Eva are a real joy to watch. Thank you both immensely for all your great work.
Hi! I really enjoy your videos! Here in Argentina (where almost everyone has an Italian surname and, therefore Italian ancestors), we have at least three dishes which are definitely not Italian (since they we're invented here) but with a really strong Italian influence: sorrentinos, milanesa a la napolitana (invented in a restaurant called 'Napoli', hence the name) and pizza canchera (a cheeseless pizza eaten during football matches at the stadiums) and also (dish number four) the fugazzeta rellena (a thick pizza with an oozy mozzarella filling and an onion topping). Have you tried any of these?
I find Italian cuisine quite minimalist, which I like. Pasta with peas, risotto with radicchio, pasta with tomato. Simplicity. It does however get slightly complicated with when you make meat ragus, bakes or layered dishes. Lasagne for example will have bechamel layer, ragu layer, cheese layer, etc. And each of those layers have a list of ingredients. Its not heavy load of spices or anything, but it would take a while to prep. Also bolognese has two or three meats mixed in. I find it interesting that Italians mix pork and veal, its normal for non-Italins to do this with meatballs now. But I’ve always find it intriguing why Italians mix meat together when making meatballs or ragus.
We mix together because pork meat has more fat than beef. Otherwise will result in a very dry minced meat. this is the reason why you can put pancetta if u don´t have ground pork meat.
It makes sense from what I’ve heard that her father remembered having spaghetti & meatballs as a kid. I often heard it wasn’t a common dish, but something made for kids…and that even a few restaurants would have it on a kids menu.
No, there is no such things as "kid's menu" in 90% of Italian restaurants here in Italy. Only in large cities like Milano, Roma or Napoli it's something some places have started to put on their menus for tourists but if you go just a few Km out of these cities the "kid's menu" disappears.... because we have the tradition of "MEZZA PORZIONE" (half portion): if you bring your 7yo kid to a restaurant you simply order any item on the menu and tell the waiter "mezza porzione per lui" (half portion for him) and the waiter will bring a smaller portion at half price for you son. 🤗 Italy as any place is in continuous evolution specially in large touristy cities so many traditions have been "watered down" a bit or even radically changed but if you go to smaller towns be it in the mountains, countryside, seaside or else you see these things disappear and find real traditions which vary greatly from Region to Region but are consolidated and well know both to locals and to most Italians. ☺️
7:06. Harper evidently still does not know the Italian saying that says..... “anche le pietre lo sanno” (even the stones know it). To say that practically everyone knows this. 😊 PS: ed Eva che dice….. io non so se le pietre rotolano o meno…. comunque le pietre là fuori. 😅
Hi guys! I can’t even begin to tell you how much I enjoy your videos. I am Greek and I find many similarities between the two cuisines, though mostly in the materials and less the way we use them. I ve been to Italy many times and I also visited Calabria, so I have a request: could you prepare something from the “griko” speaking areas, like Amendolea, Galiciano etc. I was very impressed that after so many centuries I could understand their language. So I am intrigued by their culture. Thank you anyway and keep up the good work 😘
OMG......." you said everything and nothing".....sounded exactly like my Nona......she was from Roma.....and used to laugh at americanized recipes, mumbling "atsa no a real".....LOL......thanks for yet more great content....Ciao
Not always! It’s rare but sometimes I’m not a fan and I say so. One notable instance was when she made squid ink pasta for me in a Halloween video we made a while back
Squid ink tastes like squid barf, which it kind of is. There's very few foods I don't like, but that's one of them... Maybe I haven't tried the good squid barf yet. 🤣🦑
*@**9:25**: "Is garlic bread Italian?"* Since even French food has garlic bread (chapon, préfou), I assumed that there must be a continuum for something similar back in Italy. It must've been a thing during the Roman Empire.
My Italian grandfather who was born and raised in Campania (Presenzano) made a sauce he called Marinara. Started it by making an aglio e olio (garlic and oil) then added tomatoes then finished it with fresh basil. A quick sauce. It was always delicious. My first generation Italian mother would make a quick Marinara on Fridays using the aglio e olio and added anchovies and capers. I absolutely loved that dish. She always served it in thin spaghetti
The real Balsamic vinegar from Modena is pretty expensive. So, you'll usally see apple cider vinegar or wine vinegar. I personally never used or heard about malt vinegar here in italy
Minor tips for pizza making at home worth a try - Eva might like these: 1) Get two pizza steels Put them on different racks Bake normally on one And then for the last minute or so put it on the (so far) untouched one The heat of the steel will bake the floor of the dough better 2) If you have a gas oven use the open flame broiler for a minute This gives great charring and open flame taste (for some reason in my oven this was below the actual oven)
Biology lesson: Scampo is a specific species (Nephrops norvegicus), also known as the Dublin Bay Prawn or Norway Lobster, which despite its North Atlantic name, is also native to the Adriatic Sea. Gambero, on the other hand, is more generic term for shrimp. Some common species found in Italian cuisine are the 'gambero grigio' (Crangon crangon / Grey Shrimp), 'gambero rosso' (Aristaeomorpha foliacea / Giant Red Shrimp), "gamberetto" (Palaemon elegans / Rockpool Shrimp), 'gamberone' (Metapenaeus intermedius / MIddle Shrimp), and several others. The more you know
9:20 This is a cheap dish to make and tastes amazing. Noodles, butter, parmesan. That's it. I can remember being at a friend's house and he was low on groceries but he had those three ingredients. He loved it and asked me what it was. Even though I used spaghetti I told him fettucine alfredo. He probably still loves that dish.
You are an unintentional cooking genius because the original Alfredo is made the SAME exact way, check it out. No “Alfredo sauce”, not even any cream, nothing: th-cam.com/video/Sk9HCxfIREo/w-d-xo.html The only things I would say are non-negotiable: 1) make sure your pasta is “bronze-drawn” so it absorbs the sauce well, 2) you CANNOT skimp on Parmigiano Reggiano by substituting with any of the cheap stuff, and 3) the butter I would recommend is unsalted “Kerry Gold” grassfed brand, which you can find stocking the shelves of your local grocery store Oh, and make sure to salt the pasta water before boiling them, so the noodles themselves aren’t bland. Enjoy! ☺️
@@corpsefoot758 Thank you so much for the compliment and the tips. When we have Kerry in the house, it's "the good butter." I've always salted my pasta and potato waters but the amounts Eva uses astounds me. I've only recently learned about bronze-drawn and haven't tried it yet. Something else I found is by adding a little milk for creaminess, you can use block chesses for the cheddar lovers in the house.
Love your channel and love Eva's hair. A marinara pizza in Australia is a seafood pizza with tomato and occasionally with cheese. We also have spaghetti marinara with or without tomato.
Hi, A curiosity for you. At Brazil and Uruguay, the first Italian imigrants (19th century) created a receipe using a beef milanese (prepared like Vicenzo's Plate Pork Milanese, but using beef instead of pork), they add tomato some ham, cheese and tomato sauce and his receipe started to be known as " Beef Parmigiana" here in Brazil, so Chicken Parmesan was adapted from the South America's Beef Pargeniana.
In Britain, scampi is fairly cheap. Deep-fried breaded or battered scampi is often sold in pubs and at fish and chip shops. It's simple fast food, rather than being fancy or fashionable.
Mah.... io sono siciliano, ho superato i 40 anni e in tutta la mia vita, non ho mai trovato da nessuna parte "spaghetti con le polpette". Non lo definirei un piatto della tradizione del Sud Italia. Forse è più che altro un piatto della cultura culinaria "locale", del posto in cui abitava Eva.... ma a livello nazionale, non esiste. Solo di recente alcuni ristoranti turistici delle grandi città, hanno cominciato a proporli, ma più che altro perchè c'è la richiesta dei turisti stranieri, che immaginano questo piatto come tipico italiano, e se lo aspettano quando arrivano nel nostro paese! P.S. Eva è sempre Bellissima!!!
Yes, even between Calabrian towns and families it's different. My ex is from Cosenza and he never grew up with gli spaghetti con le polpette. I have Sicilian and Pugliesi friends who don't know it, either. Boh
È sicuramente un piatto "di ritorno". La gente lo ha visto fare nei film, o ne ha sentito parlare da parenti italoamericani. E lo ha copiato. Ma col piffero che in Italia è tradizione mangiare polpette con la pasta.
A cutlet with whatever the local sauce happens to be is a dish so old and popular that basically every city in Europe has their own iconic variation. Most of Asia as well for that matter, though a certain amount of religious vegetarianism throws a wrench into that.
I think Harper mentioned she used to be a tour guide back when her in-laws became some of her regular customers, so it’s kinda like her old job at this point :P
@@corpsefoot758I am Italian. Harper answered properly and very good with clever observation and questions better than a medium level Italian student. They teached something to meet too. Nice work ✌️
I've seen videos in which fresh pasta is being made. When I was first taught to make home made pasta, I was told to let the pasta dough rest before rolling it out, either by hand or in a crank pasta roller. I don't see that step in the videos. Do you let your pasta dough rest or is it dependent on what kind of pasta you are making?
Eva's expression with the stones knowing the truth has a really interesting history! It comes from the expression in Luke 19:40, right in the middle of events commemorated on Palm Sunday. While entering Jerusalem on a donkey and being acclaimed with palm branches, many people were shouting messianic acclamations which prompted the Pharisees to ask Jesus to discourage his disciples from making these messianic acclamations. In response, he says that even the stones would cry out if the people were silent. So, this expression has entered into many languages as a proverbial expression to describe an obvious truth that even the stones, inanimate objects, recognize such truth. Eva was saying that fettucine alfredo is so obviously not Italian, that even the stones know this to be true. 😉😂
Americans change every international cuisine. My Japanese friends trip out on "sushi" in the US because they've never seen anything like it in Japan. (Rolls smothered in sweet sauces and stuffed to an extreme with ingredients that don't go together lol)
It's interesting how what you grew up with impacts your preference. Not having access to true authentic Italian food, I am fond of Italian-American food. What I enjoy would probably be consider heresy in Italy. I like my pastas over sauced - a 2-1 ratio of sauce to pasta (too many carbs in pasta). I like my pasta with fennel sausage, a meat sauce, or even "gasp" chicken parmesan. I like herbs mixed in a vinaigrette, rather than a simple olive oil and vinegar. Oh, and oregano and thyme in additional to basil tastes really good in tomato sauce, especially if cook it with sausages or minced pork....
My mom has a more delicate palate, and when you look at these recipes, the Italians obviously have a delicate palate… I though like to over season my foods, just a plan over easy egg I like to have sooo much black pepper🤤🤤 when I make tomato sauces I add a ton of oregano, Italian blends(rosemary, thyme, parsley), lots of salt and pepper… I haven’t gotten to try any of these recipes but I’m curious if I’d like them, the bones, yes, but I may add more spice🤗 oh, and most dishes start with celery, carrot, and onion, it’s soo cool to see where your family cooking comes from🤗
Fun video! A couple clarifications if it is ok? We own a cooking vacation company in Italy and do cooking schools, so we run into this stuff all the time. Garlic Bread actually derived from Bruschetta. When the massive influx of immigrants came to the US, they could not get olive oil or decent bread, so they attempted to make due with what they could find. I find it funny now that we DO have the ingredients, you can find both Bruschetta and Garlic Bread on a menu. Second: Alfredo sauce is by no means a "Roman recipe". It was originally plain old Pasta in bianco that you can get anywhere in Italy (and would never have in a restaurant). There was a guy named Alfredo that had a trattoria in Rome, and when some American actors were eating there one night, they noticed that the owner's wife was eating some "white pasta" and asked to try it. She was pregnant, and her stomach was bothering her. They loved it and asked for the "recipe" and started telling people in Hollywood about this place that makes this amazing white pasta. The owner of the trattoria was a businessman and saw opportunity with the tourists and made it into a "thing" for Americans. Over time they made it a little more rich with cream and pepper, but that was it. The trattoria is still in Rome, being run I think by his grandkids, but it exclusively serves Americans. Imagine paying $50 for a dish of pasta in bianco!
Regarding the Alfredo thing, sorry but I don't think so. Pasta in bianco is the pasta you eat when your stomach is upset and you most certainly don't wanna put butter nor cheese in it. It's just boiled pasta (and if you mom/grandma/wife was merciful they would add a little bit of raw olive oil). Alfredo comes from pasta al burro (pasta with butter), which was a common "poor" and quick pasta dish, to which, if you could afford it, you would add some Parmigiano or Grana Padano or pecorino
Scampi (as mr google pants informs me) is a type of small lobster common in the Mediterranean and up the western coast of Europe. It's about the size of shrimp.
15:19 In Sweden, we use scampi (Nephrops norvegicus) as a *cheaper* substitute for both crayfish and lobster. If I remember correct, most scampi caught in Sweden used to be exported (something like 80% in the 1980's). But as scampi has lost some of its reputation, in Sweden, as a poor man's substitute food, higher prices can be demanded in Sweden, and now most of the Swedish scampi is sold within the domestic market. In my opinion. The Swedish scampi doesn't taste as good as Swedish crayfish or lobster, but sure beats the imported stuff. We export lobster to US and Canada, as a luxury item, but then import lobster of lesser quality back from the same two countries. Almost no Swedes can afford the cost of buying Swedish lobster, with prices set by high demand outside Sweden. Our domestic, wild, crayfish (Astacus astacus) is almost extinct in Sweden (crayfish plague), and instead we import almost all crayfish we consume in Sweden, mostly of other, less tasty (at least when used in traditional Swedish recipes), species of crayfish, and mostly farmed crayfish.
@Martin Jansson So, is Swedish lobster in the U.S. and Canada served only in very high end restaurants? BTW, a very lucky me ate Swedish kräftor and lots of locally caught Baltic herring (strömming) in the Summer of ‘79 on Vindö as a YFU student from California. The strömming were so plentiful that I was shocked to hear they went nearly extinct.
@@Maggies87 As I understand it, most of the Swedish lobster is bought, by agents at auctions, to high end restaurants, and to private chefs to the very rich. As an ordinary Swede, your only way to afford to eat Swedish lobster, is if you caught it yourself, or know someone who caught one. But both commercial and hobby fishing of lobster, is highly regulated and limited. The lobster isn't caught in the Baltic sea, but outside the Swedish West Coast. The Baltic Sea is very polluted, and was even more polluted in the 1970's (basically before the collapse of the Soviet union, and its satellite states, since then the countries that used to belong to the former Eastern block, have been allowed to recieve help, to pollute less, from the Baltic Sea Nations bellonging to the western block). But it's not only local pollution of the Baltic Sea, but also Atlantic Ocean streams that bring polluted water into the Baltic Sea, were the water has nowhere else to go, and the pollutants aggregate. E.g. The Baltic Sea is the most radioactive salt water body in the world, and this is caused by repeated radioactive leaks from nuclear power plants on the coast of the British Islands. So it isn't healthy to eat to much food from the Baltic Sea. As for the recent Baltic Sea herring decline. I've heard it being blamed on both the Russians (who do not partake in the organised efforts to make the Baltic Sea less overfished (and less polluted), that all the other Baltic Sea nations partake in), and on fishermen, for decades, underreporting how much herring they have caught.
I thought I’d read that somewhere, too…that Italian immigrants to the UK (originally) couldn’t find eggplant so went with the next best thing to serve “parmigiana style”…
I grew up in New York and every Italian restaurant served Chicken Parmigiana and in just about every place it was served with a side of spaghetti. I haven't been in New York for over 20 years so I'm not sure what they do now.
right, bolognese dont mean ragu and the are many many ragu´s in Italy! ;) My Favorit is "ragu di salsiccia with Gnocchi sardi". Meetballs with Pasta or Pasta con le polpette, this meal is common in our family (born in Cagliari, live in Germany). Great Channel!
Traditionally, most Italians meals consisted of separate courses with separate spaghetti course and a separate meat course. So whilst you don't have "Spaghetti and Meatballs" as a dish, it was (and is) very common to see a Spaghetti dish followed by a meatball dish. It was probably Italian American immigrants who started simplifying the course structures that led to the combined dish.
Traditionally in an Italian American home (NYC), "Spaghetti and Meatballs" is not served with the meat piled on top of the pasta. Instead, the pasta is served in a large bowl with sauced mixed in, and the Meat, consisting of meatballs and cuts of beef a pork is served on a large platter along side the pasta. And yes it is a VERY ITALIAN dish regardless of what predominantly what northern Italians will tell you.
Pasta burro e parmigiano è chiamata la pasta del cornuto,perché la moglie,avendo altro da fare,prepara il piatto in 3 minuti. La fettuccina Alfredo è quel piatto ma in più c’è la mantecatura,che lo rende cremoso.
Okay, I"m from an Italian family in KC, and all of these dishes are something that they all made! The way I heard it ...... coming to 'Murica my people in the 1910's didn't have all the ingredients they had from home so they used what they could get. Spaghetti and meatballs as we see here is a New York dish but it was made by Italians. Canned tomatoes were cheep and easy to get so they made a ragout that they could afford and it became a thing! ALL of these recipes you listed are from that NEW tradition that was spawned out of poverty and 'shoot from the hip' innovation. Alfredo sauce with heavy cream was cheep compared to the cheese from overseas so, yea, there you have it! My Italian grandmother's spaghetti sauce was brought to Kansas City from New York and was the envy of all the families. My Anglo mother stole it from her and made it her own thing - better than my grandmother's. I stole the recipe from my mother and I've put a Southwest spin to it. My mother had 6 kids to feed so when it came to lasagna she used cottage cheese because ricotta was out of her price range. I'll probably be struck by lightening by saying that but it is what it is! Italian cuisine was always based upon available ingredients and innovation. It's like bitching about Chinese food here in the states, they did with what the had so American Chinese is okay by me! I refuse to be a snobbish purist when it comes to "ethnic" foods. American-Italian food was founded on the Italian tradition, and it should be appreciated for those desperate choices our ancestors had to make when they came here. I'll shut up now......... [addendum: Tony Daddario is right, Eva, your hair does deserve it's own channel!]
Ok, i kinda understand but then call them only ameritalian and not italian... Right now you can make dishes in the right italian way, Is no more the 1920... If you want to keep your modified cheap version for remembering hard times never Say that are Italians but ameritalian or you are insulting yor roots as here nobody would eat most of the shit you do in the u.s. and you call It italian...
Anyway we happen to make chicken with tomato sauce and mozzarella in Italy, it's usually called "Pollo alla pizzaiola" and it's a neapolitan recipe, but never served on top of spaghetti.
Finally someone who know that Spaghetti with meatballs is 100% an Italian dish from the south of Italy and not an American variation. We have to be proud of our culture and not diminish it because it changed a bit over some decades
You say that and yet most Italians I've met hold their noses up at their American cousins. They are the first ones to tear down others, just because an Italian is in another country doesn't make their food less Italian, otherwise Italians should just disown all the dishes with tomatoes in it because tomatoes are from the Americas.
I mean from how I’ve seen Northern Italians speak about Southern Italians it might just be because Italian Americans and their food for the most part originate from the South of Italy. So if you’re from Milan or something I guess it’s not that unusual to be disgusted by a regional variation of the dreaded cuisine of the inferior southerners that is eaten in a country you dislike because of geopolitics
@@jamesbael6255 Please tell me you are stupid, because at least then I can somewhat accept your retarded comment. The Italic peoples have been around long before the unification occurred, we still call the peoples of ancient Greece Greeks even though they were different city states similar to the peoples of the Italic peninsula, or are you going to do mental gymnastics to further dig yourself in the hole.
I had a pan bagnat in Venice made with scarpetta and mortadella that looked a lot like a muffaletta. I remember having it with a nice glass of red standing at the sandwich stand drinking from a real glass tumbler. As a 23 year-old Minnesotan on his Eurail-adventure, I boarded the wrong train to Vienna and crossed war-torn Yugoslavia with a pair of Australians sitting in one of the "old" trains in a first class box where we were fined and moved by the porter. Our fine? SOOO many lire: twenty bucks.
the Marinara was always confusing for me, until now. also for the Spaghetti alla bolognese, all my life was a lie, the real deal is made with tuna fish 😅, but that sounds delicious because I love tuna fish!
Italian food kind of got the same treatment as Chinese food. The most popular dishes are inspired by actual italian food but a lot of them are a bit different and we use a lot more garlic in italian food than italians.
Another fun fact: Lasagna originally wasn´t "italian" This Dish dates back to ancient greece where it was called Laganon. Later the Romans named it "Lasanon"
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Ciao, guys! A lot of these surprised me, how about you?
They did me as well . My Nona used to make what we called a "Tomato Pie " . She made it with Fresh tomato Parm and olive oil . I can taste it now . If i remember ( I am 68 so i am a bit foggy on some things ) I was 5 or 6 before I had a Pizza from a Pizzeria . So happy i discovered your channel
I Actually had Scampi in Italy. I never was fond of it. I have a suspicion that it was possibly because of the way it was prepared. You can get langostino shrimp in America. Which I highly suspect that Langostino is "scampi" in Italy. Langostino shrimp you can purchase seasonally here in America. Langostino shrimp is actually a Norwegian lobster but it is small. Langostino is similar to that of what we have here in the south as far as flavor would be crayfish aka crawdads as we call them. Although crayfish are much smaller than the langostinos or scampi. Harper since you're from Maine you should know what langostinos are. Show them to Eva. I'm unsure where Scampi were from in Italy.
@@blueyedmermaid1447 en.wikipedia.org/wiki/Langostino There is a difference :)
it's like the Famous quote "Once you have eliminated the impossible, whatever remains , However improbable must be the truth" Sir Arthur Coan Doyal via Sherlock homes.
Like American style pineapple pizza in Napoli.
Scampi are from the northern Adriatic exclusively, mainly in Croatian sea. There is a variant in Norway, which might be known as Lagostinas. Must investigate. As far as I know this are the only two places were you can get this fish. Scampi have a pale red color, almost pinkish, and most importantly they have 2 Claws.
here in Italy, my dear Harper, we use to say "lo sanno anche le pietre" (that literally means "also the stones know that") when we say something that has been repeted sooooo many times that even the stones have learned that
We have a phrase in Ireland that means the same thing. “Even the dogs in the street know.”
In South Africa, we have an expression, _"Even the stones cry out [or declare]"_ when referring to something that is common knowledge.
Based on Luke 19:40 .. probably the same origin as the Italian.
In Spain we say "lo saben hasta debajo de las piedras" which means "They know that even under the stones ". Kind of simmilar ^^
@@Dreyno
In Australia, we say "no shit"
@@grantsmith505 A contraction of “No shit Sherlock”?
Another way of saying “Thank you, Captain Obvious”?
I feel like the scoring in this one was quite unfair: Harper was not only particularly accurate and right in some of his answers, in a way most of us Italians, at times, wouldn't even be, but when he truly didn't know the answer his reasoning still made a lot of sense and reflected how much he has absorbed about Italian culture in all this time with Eva! Go Harper!! 👍😉
Grazie! 😊
Right! And after forcing Harper to answer with yes or no, Eva started her explanation with "It's complicated ...." 🤔🤣🤣🤣 poor Harper
It's always unfair lmao she never scores fairly
It's their schtick. And no, that's not an Italian word.
I agree. I wanted to see if I got full points for his marinara answer because his explanation was pretty much spot on.
Eva's hair needs it's own channel.
I totally agree.Absolutely gorgeous!!!🙂😁😁
ngl I've often wondered how she keeps it so well.
It is so beautiful isn't it?🥰🥰🥰
I’’m so envious.
Love love love her hair but that scratchy voice is grating.
As an Italian I give Harper 10/10... all questions were soo difficult even for Italians!!!
Totally agree. Harper answered well at every questions 💪✌️💪
I made Eva's biscotti recipe last week and they're all gone 😶. First time making biscotti. Even my mother who is a picky eater made this face 🤤. Thanks for sharing your recipes online!
My family (Basilicata) always served the meatballs/sausage/whatever with some bread and maybe some sauteed peppers/green beans/whatever, AFTER the pasta, which was served with the ragu's juice/sauce/gravy/whatever, or maybe just oil and garlic and cheese, if it was something skinny like cappellini... My Grandma never put the meatballs on TOP of the pasta, but she did cook meatballs and pasta, but they weren't served together, unless we were eating leftovers, in which case we'd throw everything together in a pan and call it lunch...
"Bolognese", only for lasagne
Chicken Parm... Not really, but we did have chicken cutlets that we called "Milanese", and sometimes we'd put sauce and cheese on top, so kind of...
Alfredo... Never, but oil/butter and cheese? Yes, but not called Alfredo, n
o cream.
Garlic bread... No, but like she said, we had little toasts with a garlic rubbed on it, sometimes with tomatoes, caponata, etc...
Italian dressing... No. Again, like she said...
"Shrimp scampi"? Never. We ate shellfish on Christmas Eve, but not like that...
Cioppino, yes, but we knew it was from San Francisco
Muffletto? No... Never heard of it.
Marinara? Not a chance... It simply wasn't done. Extremely foreign to us... If I served it to my grandma, she'd say "no thanks, i don't like Chinese food, it gives me agita".✌️
20 years from now Harper will be saying something about Italian food and Eva will say " Well Arper that's not quite right. In Italy we...."
🤣😂🤣💯
R-Pear
These tiny tinges of "Italian" or (put in any other nation's name) are things you absorb as a baby and an infant, and cannot be learned completely. Ever.
In America you don't have that - because the U.S. is an immigrant nation, without ethnic ethos, without long-dialog of the kitchen with the nature of the place you live in. Everything is imported - including the thoughts, tastes, ideas, and food styles. They can never be "real". so what you say is truth - but not on the funny side...
@@MottiShneor There is tons of authentically American stuff. It is really short-sighted to imply that America can't have culture just because it is a younger country. Italy's culture comes from other places as well! Tomatoes are from the Americas for example so you could easily argue that anything with tomato is not Italian because the dish is only 100 years old. Noodles are from china. The Spritz in Aperol Spritz is Austrian. Catholic religion is derived from the Greek Orthodox religion. America has many regional foods that are unique to the country and the people, the fact that diverse cultures have come together to make it only makes it more meaningful.
@@itsmederek1 for example just ask southerners about their stance on which mayo is the best...you will get VERY fervent answers!
Here in Piedmont it's quite common soma d'aj (roughly translates as garlic on top), toasted bread, olive oil and then rubbed with garlic.
Same in Spain and Greece ❣️
Marinara here in Naples usually is similar to your pizza but without anchovies. Like you said, sometimes pizzerias will include anchovies, olives and it is usually called "Napoletana".
Si, ma infatti è in Sicilia che la chiamiamo marinara la pizza in questo modo. Probabilmente col tempo i termini si sono differenziati, ma non la sostanza.
I appreciate that the "Italian Harper" is growing up by the fact that when he doesnt know the answer he speaks and gesticulates a lot and basically doesnt answer at all. That's really a thing of us. Kudos!
Watching this while I have your Sicilian orange cake in the oven 🤩 You’re the best!!
I think my favorite lost in translation Italian dish is the wedding soup. Wedding soup being a mistranslation of minestra maritata or "married soup" of the meat & greens together in one dish and is a homestyle soup of Lazio and Campania families. But became popularized in Italian American restaurants under the name Wedding Soup. I still remember one of my teachers in Italy being confused about what I was talking about till mentioning minestra maritata and then it clicked for them.
"I don't know if they roll or not" was the funniest thing I have ever heard. Keep it up guys!
Loved this episode as I do all of them. Interesting note, my wife who’s all American worked in a pizzeria, Gargano’s in Madison Wisconsin, and the secret to their pizza which was beloved by all was a dribble of anchovy oil added to the pizza sauce. Of course, no one was told that since most American college students would say they absolutely hate anchovies. 😂
How can you not love anchovies? Barbarians... 🤣
That's a good way to get sued out of business.
I found sometimes just a touch of Anchovie paste in dishes really enhances the flavor and does not make the dish taste fishy, just flavorful and a little more salty.
@@kfl611 Umami...it's full of it, like putting a tablespoon of peanut butter in curry...OMG, jump one level up!
An Egyptian shoarma place here for the after drinks crowd here serves a pizza napolitana with anchovis and olives, but also with a bit less tomato sauce and thinly sliced raw tomato. They have a proper pizza oven, and it's absolutely great. Those anchovis and hardly cooked tomato are a marriage from heaven, I'd really like a proper Italian pizzeria to copy that.
The oil & vinegar separate are how I've experienced it in Italian homes here in U. S. One of my favorites. No extra mystery ingredients. I like your hair like that Harper. Happy Thanksgiving day.
I had my first pizza marinara in Genova by accident!
There was a menu listing the ingredients for each pizza, and I ordered the marinara because it also gad garlic. I was expecting a pizza margherita with garlic, and only realised there was no mozzarella once it arrived at my table.
It had tomato, garlic and origano (no anchovies). Great light, tangy pizza, perfect for the summer!
My very first dish in Italy as a kid was... Spaghetti bolognese. The menu said so, at least, I remember it vividly as it was so wonderful and I wanted my mom to prepare at home once we were back in Paris (she never did). Now, it was right on the other side of the French border (near Ventimiglia), so maybe influenced by what the French thought was an Italian dish? That was 40-some years ago. As to the dressing, I had Italian friends visit and I made a vinaigrette moutardée with shallots, they loved it and said they would add it to their répertoire, stating that they usually just used vinegar and oil at the table. And tonight, I am in Montreal visiting my son, and since we were served the unitalian Pasta primavera at Corneli on Boulevard Saint Laurent this summer and our son loved it, this is what I am making for dinner. Thank you for all the education you are providing, this has proven most helpful. I secured guanciale back in the US and will be trying it with spaghetti carbonara, once I return. It appears to have juniper berries as a seasoning, so I'm unsure how authentic it is, that is all I could find. I was at the Milano grocery store in Montreal's Little Italy on Monday, and none of their guanciale appeared to have juniper berries.
Mine too about 10 years ago so I am really confused.
Don't let them gaslight you. A lot of things go out of fashion in Europe after they were already exported to other places and so these other places carry on the tradition while the original Europeans condescend and say they know nothing about it so it can't be their's.
Eva should do a local cooking class! I’m up in phoenix, but would definitely make the drive to Tucson for that!
There was a very important point that was brushed upon I believe. Some Italians often get angry in the comments on cooking videos claiming that this is just not how it is done in Italy, and referring to it as a "wisdom of the ancient" kind of thing. I am Italian too, but I realize that it is kind of the opposite: many "mistakes" in American cuisine represents the old ways, due to immigrants that never evolved their cuisine. Spaghetti and meatballs, or carbonara done with cream or garlic, are all things that were _very_ common in Italy up to 50 years ago. It is not an issue of "it was never done in that way, stop heretic!", but more an issue of "it was done in that way, but now we have found a better way". Innovation, not holding on to traditions.
Isn't also a bit like 'any other way than grandma is wrong'? Carbonara isn't even much older than 50 years, it's hard to get a good spicy (garlicky) guanciale in many places and to get the egg yokes creamy is quite a technique. I have got a not very pretentious Italian restaurant here that makes a lovely carbonara with garlic and cream.
I've learned about Ragu Bolognes a long time ago, but does that mean there are no Italians who make spaghetti with a tomato and mince meat sauce? If that is the case, why not? I do agree that foreigners have a tendency to keep adding things vaguely Italian to make it more Italian, as long as it seems Italian and usually doesn't get better from that, but the authenticity is sometimes also a bit of fetish for people who lack a strong opinion about the taste itself, non Italians that is.
A lot of that authenticity also has to do with availability. Parmegiano and Pecorino are not the only taste enhancing cheeses of the world. Meat, fish and vegetables don't taste the same everywhere, different breeds, different soils and different seas, and might be optimized with slightly different recipes. And if white pepper had been more available traditonally, it would probably be in more recipes.
@@DenUitvreter I was thinking about the guanciale thing. I was wondering if maybe, if you have to use pancetta, adding more flavours actually just mimics the taste of guanciale.
The reality is that italian cuisine is agrarian and extremely regional.
My grandma is from the sicilian hinterland, when I go see her we eat basically only pasta e faggioli and roasted lamb meat on sunday.
When she does pasta in forno, she puts eggs, peas and ham in it. Not what you'd think when you talk about "Italian cuisine" but it's what she eats everyday.
The way Italians approach the "purity" of their food, you can really tell why they also invented fascism.
The Thanksgiving episode is what got me hooked on your channel. And I’ve made the cranberry sauce for every Thanksgiving and Christmas since 😊
Interestingly here in emilia romagna (and i'm guessing plenty of other regions outside of campania) you can get the pizza alla marinara in plenty of pizzerias even outside of naples, but usually it's just the basic version with tomato and origano and stuff like that, while the one eva made with anchovies would be called a napoli (aka naples). The napoli is my mom's favourite pizza, too.
In Salerno, Campania too, marinara has no anchovies!
Here in the Marche region a "pizza alla marinara" is with tomato sauce, garlic and origano.
When you add anchovies, the pizza will be called "pizza alla napoletana". Or " pizza Napoli".
Pizza Napoli or napoletana would have the anchovies, true, but in my experience it normally has cheese too.
I would agree with Eva on the marinara certainly having no cheese and normally garlic and oregano. Beyond that, the addition to the marinara of other ingredients such as anchovies, or olives, or capers I wouldn’t be surprised if it varied from place to place, even pizzeria to pizzeria.
All across the north ‘marinara’ is plain tomato and garlic, ‘Napoli’ is tomato and anchovy
@@branc2658 same in piedmont
Sei stata severa sui punteggi Eva 😄 se un americano qualsiasi sapesse 1/10 di quello che Harper sa, la nostra cucina sarebbe salva.🍺
😂
Great show as always! I have always been fascinated by the differences between Italian and Italian American dishes. As students in Italy, we would buy "panini" from little stands and carts on the street; they are literally "little breads" with just a slice of cheese or salami. No condiments, etc. They were 1200 lire each (pre-EU days, that's how old I am), about 90 cents at the time. We lived on them for lunch. In America "panini" are more Cuban than Italian, something completely different...I wonder how that happened...
hey I was stationed in western Napoli (Agnano) 1987-1991 and one of the major sources of monthly drama for active duty americans was what would the Lire exchange rate be when we got our monthly pay. I remember 50000 lire notes and such.
Cioppino looks like it has some roots in common with cacciucco alla livornese. That could be a good recipe for Eva to try out? Also, great looking marinara pizza! That and the humble margherita are personal faves of mine (though I can also highly recommend pizza with 'nduja and gorgonzola).
that entire litoral region of Livorno around to San Remo probably has many such things in common, even if the *regional* (political) boundaries differ
Eva, I was just thinking of you......For lunch I had a delicious Mortadella Sandwich....my favorite and I understand that it is yours too! Yummy! My Italian grandmother had a list of cheeses she used all the time: Pecorino, Caciocavallo, Ragusano, Ricotta, Sweet Sheep Ricotta, Gogonzola .... And she loved Scampi, yes a fish, with Lemon, AND she would eat it with Bread toasted with Olive Oil and topped with chopped olives, mushrooms, tomatoes, and Gorgonzola !!! Also, She told me that her mother made Pasta with Meatballs sprinkled with Pecorino and she would love when her mother put eggplant or peas in the sauce ! And, she never ate a round pizza, they were always rectangular and wonderfully thick. It is interesting to hear what Italians from different families had for meals.
Thank you so much Harper and Eva for this interesting discussion! I am excited to try the Pizza Marinara!
This final pizza brought me back to being a small child! My great grandmother (from Palermo) lived with my grandmother. My grandmother would make this pizza at her request! Wow! I haven’t seen this specific pizza in 40 years!
Thank you for sharing!!! Brought back wonderful memories!!! 💖
During my University years in Rome, I had a flatmate from Scalea in Calabria who brought many frozen jars of meatballs made by his grandma to be used for pasta (normal pasta, not egg pasta). They were bigger then the teramane ones, around 1/1,5 cm in diameter.
Sundays since Pasta Grammar came into the world are so, so much better.
Definitely a couple surprises. Starting with my childhood favorite dish, cioppino. I knew there was a similar seafood stew from Liguria, and other parts of Italy, but always presumed the San Francisco version was an amalgamation with a made up name. Perhaps the biggest surprise is that Eva's own Dad remembers spaghetti and meatballs! One thing I've learned since watching this show is that many Italian American traditions come from things they used to do in Italy a long time ago, but stopped.
Those traditions haven't stopped, they're just a small niche in the vastness of Italian cuisine. Also, the Italian immigrants were mostly very poor, and when they came to the US where prestigious foods like meat were much cheaper than in Italy, they modified the original recipes to feature those ingredients a lot more. Hence, the meatballs became much bigger.
@@gorgonzolapalustre I think some have stopped. I grew up with a pitcher of wine and a pitcher of water on the table at dinner. 'Pure' wine was only drunk on holidays and maybe Sundays. I know this is still done in France, but in Italy, it seems the tradition of wine and water is forgotten.
@@gregmuon That’s interesting. As recently as the 1980s, wine and water was still common in Italy (at least where my family lived). But what’s interesting is that I haven’t seen it recently. The other major trend I’ve noticed is that, particularly for millennials and younger people, wine drinking seems to have diminished, replaced by beer.
@@dinosilone7613 When I was there 2 years ago after many years absence, I wanted a small salad AFTER my main course. The restaurant, in Catania, seemed totally flustered by this but I know it was normal 50 years ago and always in my family. I think I wound up with a large salad and a to go box. And I speak Italian and look like a native but I think I picked a place that was a bit too touristy. When I had guests one evening I served marinated alice, then a small portion of risotto followed by a baked fish. No one wanted salad as I recall. That to me is a typical meal. I did notice the wine and water thing too. Years ago, when I stayed in a pensione alone, I ordered a bottle of wine then they would keep it for subsequent meals since one glass was enough.
I'm going to Salerno in a few months. It will be interesting to see what the locals are doing in restaurants although I have a flat where I can cook. I was in Napoli last year but I didn't eat out.
I was thinking Eva's dad (hansome man, does he have a brother? haha) was remembering how some of the nonne probably made spaghetti and meatballs for the Italian American G.I.'s during the war and even after who were homesick. My first visit to Italy as a kid was in 1958 and more people actually spoke English than do now.
Oof, that was some harsh scoring. I would've given Harper credit on the spaghetti & meatballs, chicken parm, and ciopinno. But thanks both for the fun educational video.
About 5 seconds before Harper mentioned the link for Eva's pizza dough I thought I MUST get that recipe!!!!!😆❤❤
It´s weird, that being italian, she didn´t mention that chicken parm actually comes from parmigiana di melanzane (eggplant). It is mostly the same dish but instead of fried chicken, with eggplant in the oven. Nice video anyway!
Their interactions are very cute, I feel like it’s time for Harper to start trying to pronounce Italian words correctly, considering he has access to hear the correct pronunciation whenever.
When I visited Spain in one restaurant spaghetti bolognese was spaghetti with tomato puree. In Finland spaghetti bolognese is understood as spaghetti with ground meat/minced meat sauce.
I'm sorry Eva, but Harper is right about chicken parm, my grandmother made fried cutlet (chicken, pork or veal) with tomato sauce, cheese and peas with butter. It's not one of those maybe traditional recipes from cookbooks, but it exists. Obviously without pasta, we're not criminals.
Quindi se mia madre cucinasse il pollo con l'uvetta e le acciughe sarebbe una ricetta italiana?
@@tizioincognito5731 capisco quello che intendi, ma non è una ricetta che ha inventato mia nonna, ma una variazione di tante ricette tradizionali che esistono in Italia. Se ci pensiamo esistono tante ricette che si basano su questa mentalità, cotoletta alla bolognese, cotoletta valdostana, cotoletta alla pizzaiola e tante altre.
@@tizioincognito5731 La cotoletta alla pizzaiola è molto simile alla chicken parm americana. Ovviamente non servita sulla pasta.
In my family (Tuscany. Florence/Prato) we currently eat quite often chicken (not fried tho) with tomato sauce and cheese.
But had the fried version in at least a couple of restaurants. 🤔
Harper, you have solely ..... well, not solely as Eva must get a heap of the credit ..... raised the level of respect I have for Americans who "think" they know about Italian food.
You and Eva are a real joy to watch. Thank you both immensely for all your great work.
In Australia we call it a parma but I've never seen spaghetti involved
Hi! I really enjoy your videos! Here in Argentina (where almost everyone has an Italian surname and, therefore Italian ancestors), we have at least three dishes which are definitely not Italian (since they we're invented here) but with a really strong Italian influence: sorrentinos, milanesa a la napolitana (invented in a restaurant called 'Napoli', hence the name) and pizza canchera (a cheeseless pizza eaten during football matches at the stadiums) and also (dish number four) the fugazzeta rellena (a thick pizza with an oozy mozzarella filling and an onion topping).
Have you tried any of these?
I find Italian cuisine quite minimalist, which I like. Pasta with peas, risotto with radicchio, pasta with tomato. Simplicity. It does however get slightly complicated with when you make meat ragus, bakes or layered dishes. Lasagne for example will have bechamel layer, ragu layer, cheese layer, etc. And each of those layers have a list of ingredients. Its not heavy load of spices or anything, but it would take a while to prep. Also bolognese has two or three meats mixed in. I find it interesting that Italians mix pork and veal, its normal for non-Italins to do this with meatballs now. But I’ve always find it intriguing why Italians mix meat together when making meatballs or ragus.
Mixing meats is to balance flavor and texture.
We mix together because pork meat has more fat than beef. Otherwise will result in a very dry minced meat. this is the reason why you can put pancetta if u don´t have ground pork meat.
What qualifies as a correct answer from Harper changes from question to question! 😆
It makes sense from what I’ve heard that her father remembered having spaghetti & meatballs as a kid. I often heard it wasn’t a common dish, but something made for kids…and that even a few restaurants would have it on a kids menu.
No, there is no such things as "kid's menu" in 90% of Italian restaurants here in Italy.
Only in large cities like Milano, Roma or Napoli it's something some places have started to put on their menus for tourists but if you go just a few Km out of these cities the "kid's menu" disappears.... because we have the tradition of "MEZZA PORZIONE" (half portion): if you bring your 7yo kid to a restaurant you simply order any item on the menu and tell the waiter "mezza porzione per lui" (half portion for him) and the waiter will bring a smaller portion at half price for you son. 🤗
Italy as any place is in continuous evolution specially in large touristy cities so many traditions have been "watered down" a bit or even radically changed but if you go to smaller towns be it in the mountains, countryside, seaside or else you see these things disappear and find real traditions which vary greatly from Region to Region but are consolidated and well know both to locals and to most Italians. ☺️
I’ve been away for a while so I wasn’t exactly prepared for Eva’s hair! Wow! Magnificent!
Scampi is langoustine I think, which is pricey yes. I knew, by watching your channel about most dishes whether they were or were not Italian😁
I think you're right because we also call them langoustine
Correct
Eva is such a good cook, never wielding any knife bigger than a paring knife. I would have cut my thumbs off by now trying that!
7:06. Harper evidently still does not know the Italian saying that says..... “anche le pietre lo sanno” (even the stones know it). To say that practically everyone knows this. 😊
PS: ed Eva che dice….. io non so se le pietre rotolano o meno…. comunque le pietre là fuori. 😅
Hi guys! I can’t even begin to tell you how much I enjoy your videos. I am Greek and I find many similarities between the two cuisines, though mostly in the materials and less the way we use them. I ve been to Italy many times and I also visited Calabria, so I have a request: could you prepare something from the “griko” speaking areas, like Amendolea, Galiciano etc. I was very impressed that after so many centuries I could understand their language. So I am intrigued by their culture. Thank you anyway and keep up the good work 😘
OMG......." you said everything and nothing".....sounded exactly like my Nona......she was from Roma.....and used to laugh at americanized recipes, mumbling "atsa no a real".....LOL......thanks for yet more great content....Ciao
Harper loves everything Eva cooks... I would like to suggest the video idea "5 Italian dishes Harper doesn't like"!
Not always! It’s rare but sometimes I’m not a fan and I say so. One notable instance was when she made squid ink pasta for me in a Halloween video we made a while back
@@PastaGrammar Yeah, sure it happened, but I can't take your judgement too much seriously... How can I fully trust someone who likes everything?
@@FedericoSpada13 I like everything including the squid ink pasta.
Squid ink tastes like squid barf, which it kind of is. There's very few foods I don't like, but that's one of them... Maybe I haven't tried the good squid barf yet. 🤣🦑
1. Sushi alla Bolognese
*@**9:25**: "Is garlic bread Italian?"*
Since even French food has garlic bread (chapon, préfou), I assumed that there must be a continuum for something similar back in Italy. It must've been a thing during the Roman Empire.
My Italian grandfather who was born and raised in Campania (Presenzano) made a sauce he called Marinara. Started it by making an aglio e olio (garlic and oil) then added tomatoes then finished it with fresh basil. A quick sauce. It was always delicious. My first generation Italian mother would make a quick Marinara on Fridays using the aglio e olio and added anchovies and capers. I absolutely loved that dish. She always served it in thin spaghetti
The vinegar on the tables in Italy is balsamic vinegar and not malt/clear vinegar?
The real Balsamic vinegar from Modena is pretty expensive. So, you'll usally see apple cider vinegar or wine vinegar. I personally never used or heard about malt vinegar here in italy
@@albertoclocchiatti1510 malt vinegar (or sometimes white) is what we in Ireland and the uk put on french fries
Minor tips for pizza making at home worth a try - Eva might like these:
1)
Get two pizza steels
Put them on different racks
Bake normally on one
And then for the last minute or so put it on the (so far) untouched one
The heat of the steel will bake the floor of the dough better
2)
If you have a gas oven use the open flame broiler for a minute
This gives great charring and open flame taste
(for some reason in my oven this was below the actual oven)
Biology lesson:
Scampo is a specific species (Nephrops norvegicus), also known as the Dublin Bay Prawn or Norway Lobster, which despite its North Atlantic name, is also native to the Adriatic Sea.
Gambero, on the other hand, is more generic term for shrimp. Some common species found in Italian cuisine are the 'gambero grigio' (Crangon crangon / Grey Shrimp), 'gambero rosso' (Aristaeomorpha foliacea / Giant Red Shrimp), "gamberetto" (Palaemon elegans / Rockpool Shrimp), 'gamberone' (Metapenaeus intermedius / MIddle Shrimp), and several others.
The more you know
Must save this post ... 😉
9:20 This is a cheap dish to make and tastes amazing. Noodles, butter, parmesan. That's it. I can remember being at a friend's house and he was low on groceries but he had those three ingredients. He loved it and asked me what it was. Even though I used spaghetti I told him fettucine alfredo. He probably still loves that dish.
You are an unintentional cooking genius because the original Alfredo is made the SAME exact way, check it out. No “Alfredo sauce”, not even any cream, nothing:
th-cam.com/video/Sk9HCxfIREo/w-d-xo.html
The only things I would say are non-negotiable: 1) make sure your pasta is “bronze-drawn” so it absorbs the sauce well, 2) you CANNOT skimp on Parmigiano Reggiano by substituting with any of the cheap stuff, and 3) the butter I would recommend is unsalted “Kerry Gold” grassfed brand, which you can find stocking the shelves of your local grocery store
Oh, and make sure to salt the pasta water before boiling them, so the noodles themselves aren’t bland. Enjoy! ☺️
@@corpsefoot758 Thank you so much for the compliment and the tips. When we have Kerry in the house, it's "the good butter." I've always salted my pasta and potato waters but the amounts Eva uses astounds me. I've only recently learned about bronze-drawn and haven't tried it yet. Something else I found is by adding a little milk for creaminess, you can use block chesses for the cheddar lovers in the house.
Love your channel and love Eva's hair. A marinara pizza in Australia is a seafood pizza with tomato and occasionally with cheese. We also have spaghetti marinara with or without tomato.
Seafood and cheese? Yuk...
@@tizioincognito5731
Fish goes together with cheese commonly in French cooking
Not sure about your taste
@@grantsmith505 yuk.
@@tizioincognito5731
If you have poor taste, or an undeveloped palate so what?,
@@grantsmith505 🤣🤣🤣
Hi, A curiosity for you. At Brazil and Uruguay, the first Italian imigrants (19th century) created a receipe using a beef milanese (prepared like Vicenzo's Plate Pork Milanese, but using beef instead of pork), they add tomato some ham, cheese and tomato sauce and his receipe started to be known as " Beef Parmigiana" here in Brazil, so Chicken Parmesan was adapted from the South America's Beef Pargeniana.
I’m very impressed with myself because as an Italian I nearly got them all correct 😊 I love your videos guys
Another interesting episode, the Cioppino one surprised me the most.
I would love to see Eva try Alton Browns good eats brined& roasted turkey. I think she would love it
In Britain, scampi is fairly cheap. Deep-fried breaded or battered scampi is often sold in pubs and at fish and chip shops. It's simple fast food, rather than being fancy or fashionable.
Mah.... io sono siciliano, ho superato i 40 anni e in tutta la mia vita, non ho mai trovato da nessuna parte "spaghetti con le polpette". Non lo definirei un piatto della tradizione del Sud Italia. Forse è più che altro un piatto della cultura culinaria "locale", del posto in cui abitava Eva.... ma a livello nazionale, non esiste. Solo di recente alcuni ristoranti turistici delle grandi città, hanno cominciato a proporli, ma più che altro perchè c'è la richiesta dei turisti stranieri, che immaginano questo piatto come tipico italiano, e se lo aspettano quando arrivano nel nostro paese!
P.S. Eva è sempre Bellissima!!!
Yes, even between Calabrian towns and families it's different. My ex is from Cosenza and he never grew up with gli spaghetti con le polpette. I have Sicilian and Pugliesi friends who don't know it, either. Boh
È sicuramente un piatto "di ritorno". La gente lo ha visto fare nei film, o ne ha sentito parlare da parenti italoamericani. E lo ha copiato.
Ma col piffero che in Italia è tradizione mangiare polpette con la pasta.
A cutlet with whatever the local sauce happens to be is a dish so old and popular that basically every city in Europe has their own iconic variation. Most of Asia as well for that matter, though a certain amount of religious vegetarianism throws a wrench into that.
Eva is a food encyclopedia. How can she always be so right?
Because Italian women are Always RIGHT!! LOL
I think Harper mentioned she used to be a tour guide back when her in-laws became some of her regular customers, so it’s kinda like her old job at this point :P
@@corpsefoot758 I think she was a language teacher, that's why the channel is called Pasta Grammar.
Because cooking in Italy is pure art. We never cook only for hungry, and every time we cook we put a piece of Heart together ❤😂❤
@@corpsefoot758I am Italian. Harper answered properly and very good with clever observation and questions better than a medium level Italian student. They teached something to meet too. Nice work ✌️
I've seen videos in which fresh pasta is being made. When I was first taught to make home made pasta, I was told to let the pasta dough rest before rolling it out, either by hand or in a crank pasta roller. I don't see that step in the videos. Do you let your pasta dough rest or is it dependent on what kind of pasta you are making?
Eva's expression with the stones knowing the truth has a really interesting history! It comes from the expression in Luke 19:40, right in the middle of events commemorated on Palm Sunday. While entering Jerusalem on a donkey and being acclaimed with palm branches, many people were shouting messianic acclamations which prompted the Pharisees to ask Jesus to discourage his disciples from making these messianic acclamations. In response, he says that even the stones would cry out if the people were silent. So, this expression has entered into many languages as a proverbial expression to describe an obvious truth that even the stones, inanimate objects, recognize such truth. Eva was saying that fettucine alfredo is so obviously not Italian, that even the stones know this to be true. 😉😂
When we lived in Bari we bought kilos of scampi every Sunday .. Couldn’t get enough 😊Aren’t crayfish scampi ? More or less ? Love this channel !
Do scampi taste like lobsters?
@@logarithmic7 yes, they do taste more like lobsters, their meat is softer but still compact.
Americans change every international cuisine. My Japanese friends trip out on "sushi" in the US because they've never seen anything like it in Japan. (Rolls smothered in sweet sauces and stuffed to an extreme with ingredients that don't go together lol)
The scissors on the pizza cracks me up every time!!
It's interesting how what you grew up with impacts your preference. Not having access to true authentic Italian food, I am fond of Italian-American food. What I enjoy would probably be consider heresy in Italy. I like my pastas over sauced - a 2-1 ratio of sauce to pasta (too many carbs in pasta). I like my pasta with fennel sausage, a meat sauce, or even "gasp" chicken parmesan. I like herbs mixed in a vinaigrette, rather than a simple olive oil and vinegar. Oh, and oregano and thyme in additional to basil tastes really good in tomato sauce, especially if cook it with sausages or minced pork....
My mom has a more delicate palate, and when you look at these recipes, the Italians obviously have a delicate palate… I though like to over season my foods, just a plan over easy egg I like to have sooo much black pepper🤤🤤 when I make tomato sauces I add a ton of oregano, Italian blends(rosemary, thyme, parsley), lots of salt and pepper… I haven’t gotten to try any of these recipes but I’m curious if I’d like them, the bones, yes, but I may add more spice🤗 oh, and most dishes start with celery, carrot, and onion, it’s soo cool to see where your family cooking comes from🤗
Fun video! A couple clarifications if it is ok? We own a cooking vacation company in Italy and do cooking schools, so we run into this stuff all the time. Garlic Bread actually derived from Bruschetta. When the massive influx of immigrants came to the US, they could not get olive oil or decent bread, so they attempted to make due with what they could find. I find it funny now that we DO have the ingredients, you can find both Bruschetta and Garlic Bread on a menu. Second: Alfredo sauce is by no means a "Roman recipe". It was originally plain old Pasta in bianco that you can get anywhere in Italy (and would never have in a restaurant). There was a guy named Alfredo that had a trattoria in Rome, and when some American actors were eating there one night, they noticed that the owner's wife was eating some "white pasta" and asked to try it. She was pregnant, and her stomach was bothering her. They loved it and asked for the "recipe" and started telling people in Hollywood about this place that makes this amazing white pasta. The owner of the trattoria was a businessman and saw opportunity with the tourists and made it into a "thing" for Americans. Over time they made it a little more rich with cream and pepper, but that was it. The trattoria is still in Rome, being run I think by his grandkids, but it exclusively serves Americans. Imagine paying $50 for a dish of pasta in bianco!
Molto interessante!!!very interesting. Fro me , an Italian. Are you american? thank you!
Regarding the Alfredo thing, sorry but I don't think so. Pasta in bianco is the pasta you eat when your stomach is upset and you most certainly don't wanna put butter nor cheese in it. It's just boiled pasta (and if you mom/grandma/wife was merciful they would add a little bit of raw olive oil). Alfredo comes from pasta al burro (pasta with butter), which was a common "poor" and quick pasta dish, to which, if you could afford it, you would add some Parmigiano or Grana Padano or pecorino
I would like to see Eva cook some American Italian dishes, and see her take on it.
Scampi (as mr google pants informs me) is a type of small lobster common in the Mediterranean and up the western coast of Europe. It's about the size of shrimp.
I love your show! Our Creator made so many delicious foods that Ava cooks so well I can almost smell it through my phone. ❤
My dad usually eats spaghetti with meatballs as a no waste plate with leftovers (meatballs and sugo) that become another wonderful lunch!
La Marinara non ha acciughe,solo pomodoro,aglio e prezzemolo.
Poi c’è la pizza alla Marescialla,che piaceva a Badoglio,che ha in più tanto parmigiano.
Prezzemolo ? Io ho sempre sentito parlare di origano.
Anche,il prezzemolo è molto usato a Roma,per la marinara.
15:19 In Sweden, we use scampi (Nephrops norvegicus) as a *cheaper* substitute for both crayfish and lobster.
If I remember correct, most scampi caught in Sweden used to be exported (something like 80% in the 1980's). But as scampi has lost some of its reputation, in Sweden, as a poor man's substitute food, higher prices can be demanded in Sweden, and now most of the Swedish scampi is sold within the domestic market.
In my opinion. The Swedish scampi doesn't taste as good as Swedish crayfish or lobster, but sure beats the imported stuff. We export lobster to US and Canada, as a luxury item, but then import lobster of lesser quality back from the same two countries. Almost no Swedes can afford the cost of buying Swedish lobster, with prices set by high demand outside Sweden. Our domestic, wild, crayfish (Astacus astacus) is almost extinct in Sweden (crayfish plague), and instead we import almost all crayfish we consume in Sweden, mostly of other, less tasty (at least when used in traditional Swedish recipes), species of crayfish, and mostly farmed crayfish.
@Martin Jansson So, is Swedish lobster in the U.S. and Canada served only in very high end restaurants? BTW, a very lucky me ate Swedish kräftor and lots of locally caught Baltic herring (strömming) in the Summer of ‘79 on Vindö as a YFU student from California. The strömming were so plentiful that I was shocked to hear they went nearly extinct.
@@Maggies87 As I understand it, most of the Swedish lobster is bought, by agents at auctions, to high end restaurants, and to private chefs to the very rich. As an ordinary Swede, your only way to afford to eat Swedish lobster, is if you caught it yourself, or know someone who caught one. But both commercial and hobby fishing of lobster, is highly regulated and limited.
The lobster isn't caught in the Baltic sea, but outside the Swedish West Coast. The Baltic Sea is very polluted, and was even more polluted in the 1970's (basically before the collapse of the Soviet union, and its satellite states, since then the countries that used to belong to the former Eastern block, have been allowed to recieve help, to pollute less, from the Baltic Sea Nations bellonging to the western block). But it's not only local pollution of the Baltic Sea, but also Atlantic Ocean streams that bring polluted water into the Baltic Sea, were the water has nowhere else to go, and the pollutants aggregate. E.g. The Baltic Sea is the most radioactive salt water body in the world, and this is caused by repeated radioactive leaks from nuclear power plants on the coast of the British Islands. So it isn't healthy to eat to much food from the Baltic Sea.
As for the recent Baltic Sea herring decline. I've heard it being blamed on both the Russians (who do not partake in the organised efforts to make the Baltic Sea less overfished (and less polluted), that all the other Baltic Sea nations partake in), and on fishermen, for decades, underreporting how much herring they have caught.
I thought the american chicken parm is originally derived from melanzana alla parmigiana, though they changed about everything.
I thought I’d read that somewhere, too…that Italian immigrants to the UK (originally) couldn’t find eggplant so went with the next best thing to serve “parmigiana style”…
I grew up in New York and every Italian restaurant served Chicken Parmigiana and in just about every place it was served with a side of spaghetti. I haven't been in New York for over 20 years so I'm not sure what they do now.
@@apuz13 It's still a typical Italian American dish in restaurants there.
“Pretty right”… is as close to a yes as you can get from Eva. And I’d take it! 😊
Holy crap I think Eva needs to start a hair care channel 😍
right, bolognese dont mean ragu and the are many many ragu´s in Italy! ;) My Favorit is "ragu di salsiccia with Gnocchi sardi". Meetballs with Pasta or Pasta con le polpette, this meal is common in our family (born in Cagliari, live in Germany). Great Channel!
I saw Clara on Clara’s kitchen make garlic bread the way you showed.
I've also read Clara's book, there are lots of interesting stories and many more recipes of Italian tradition. Beautiful photos too.
@@cristinalivi-harris3267 I bought the book also! It’s always a go to for me.
In Australia, Chicken Parmigiana (we call it Chicken Parma) is massively popular except we serve it with chips (French fries) and salad not spaghetti.
For me, you guys consistently nail it. Grazie!
Traditionally, most Italians meals consisted of separate courses with separate spaghetti course and a separate meat course.
So whilst you don't have "Spaghetti and Meatballs" as a dish, it was (and is) very common to see a Spaghetti dish followed by a meatball dish.
It was probably Italian American immigrants who started simplifying the course structures that led to the combined dish.
Traditionally in an Italian American home (NYC), "Spaghetti and Meatballs" is not served with the meat piled on top of the pasta. Instead, the pasta is served in a large bowl with sauced mixed in, and the Meat, consisting of meatballs and cuts of beef a pork is served on a large platter along side the pasta. And yes it is a VERY ITALIAN dish regardless of what predominantly what northern Italians will tell you.
Good to know Cioppino might have some homeland roots! GreatGrandpa loved a good chickpea recipe too.
Pasta burro e parmigiano è chiamata la pasta del cornuto,perché la moglie,avendo altro da fare,prepara il piatto in 3 minuti.
La fettuccina Alfredo è quel piatto ma in più c’è la mantecatura,che lo rende cremoso.
I watched you guys’ videos too many times now that I can immediately recall which episodes the answers come from! 😂
I think it's just safe to say that there are authentic Italian dishes and American Italian dishes!
This episode was so much fun! I enjoyed it.
Okay, I"m from an Italian family in KC, and all of these dishes are something that they all made! The way I heard it ...... coming to 'Murica my people in the 1910's didn't have all the ingredients they had from home so they used what they could get. Spaghetti and meatballs as we see here is a New York dish but it was made by Italians. Canned tomatoes were cheep and easy to get so they made a ragout that they could afford and it became a thing! ALL of these recipes you listed are from that NEW tradition that was spawned out of poverty and 'shoot from the hip' innovation. Alfredo sauce with heavy cream was cheep compared to the cheese from overseas so, yea, there you have it! My Italian grandmother's spaghetti sauce was brought to Kansas City from New York and was the envy of all the families. My Anglo mother stole it from her and made it her own thing - better than my grandmother's. I stole the recipe from my mother and I've put a Southwest spin to it. My mother had 6 kids to feed so when it came to lasagna she used cottage cheese because ricotta was out of her price range. I'll probably be struck by lightening by saying that but it is what it is! Italian cuisine was always based upon available ingredients and innovation. It's like bitching about Chinese food here in the states, they did with what the had so American Chinese is okay by me! I refuse to be a snobbish purist when it comes to "ethnic" foods. American-Italian food was founded on the Italian tradition, and it should be appreciated for those desperate choices our ancestors had to make when they came here. I'll shut up now.........
[addendum: Tony Daddario is right, Eva, your hair does deserve it's own channel!]
Well said
Ok, i kinda understand but then call them only ameritalian and not italian... Right now you can make dishes in the right italian way, Is no more the 1920... If you want to keep your modified cheap version for remembering hard times never Say that are Italians but ameritalian or you are insulting yor roots as here nobody would eat most of the shit you do in the u.s. and you call It italian...
Anyway we happen to make chicken with tomato sauce and mozzarella in Italy, it's usually called "Pollo alla pizzaiola" and it's a neapolitan recipe, but never served on top of spaghetti.
Finally someone who know that Spaghetti with meatballs is 100% an Italian dish from the south of Italy and not an American variation. We have to be proud of our culture and not diminish it because it changed a bit over some decades
You say that and yet most Italians I've met hold their noses up at their American cousins. They are the first ones to tear down others, just because an Italian is in another country doesn't make their food less Italian, otherwise Italians should just disown all the dishes with tomatoes in it because tomatoes are from the Americas.
I mean from how I’ve seen Northern Italians speak about Southern Italians it might just be because Italian Americans and their food for the most part originate from the South of Italy. So if you’re from Milan or something I guess it’s not that unusual to be disgusted by a regional variation of the dreaded cuisine of the inferior southerners that is eaten in a country you dislike because of geopolitics
@@nerofl89 Italy has no pre columbian food history...founded in 1861...there were always tomatoes in Italy...during it's ENTIRE existence.
@@jamesbael6255 Please tell me you are stupid, because at least then I can somewhat accept your retarded comment. The Italic peoples have been around long before the unification occurred, we still call the peoples of ancient Greece Greeks even though they were different city states similar to the peoples of the Italic peninsula, or are you going to do mental gymnastics to further dig yourself in the hole.
@@nerofl89 love it!
I had a pan bagnat in Venice made with scarpetta and mortadella that looked a lot like a muffaletta. I remember having it with a nice glass of red standing at the sandwich stand drinking from a real glass tumbler. As a 23 year-old Minnesotan on his Eurail-adventure, I boarded the wrong train to Vienna and crossed war-torn Yugoslavia with a pair of Australians sitting in one of the "old" trains in a first class box where we were fined and moved by the porter. Our fine? SOOO many lire: twenty bucks.
ciao io vivo in lombardia e la pizza marinara ha solo pomodoro aglio e origano, invece pomodoro acciughe e origano la chiamano napoli
the Marinara was always confusing for me, until now.
also for the Spaghetti alla bolognese, all my life was a lie, the real deal is made with tuna fish 😅, but that sounds delicious because I love tuna fish!
Curious if Eva likes any of the Italian influenced American dishes?
Italian American food tends to be complete shit compared to actual Italian food.
@@sneer0101 tell that to my new york relatives and you'll likely get shot
Definitely! One that she really liked in particular was Stromboli
Italian food kind of got the same treatment as Chinese food. The most popular dishes are inspired by actual italian food but a lot of them are a bit different and we use a lot more garlic in italian food than italians.
Another fun fact: Lasagna originally wasn´t "italian" This Dish dates back to ancient greece where it was called Laganon. Later the Romans named it "Lasanon"