I used to visit Asti in Italy for years as I worked for a company called Sacla, and the food was just divine. On one visit, I went to lunch with the CFO, and he took us to a little specialist restaurant where, for the 1st time, I tried Duck, Aged Balsamic and parmesan; oh my god, it was terrific, and he bought me a bottle of the Balsamic which cost over €40, but oh my god I dined out on that with various meats and salads yum yum yum. In one restaurant (a very expensive one owned by a friend of the owner of Sacla) where we had a 7-course meal; the owner of Sacla told us this was a typical meal, stunning, and between each course (small amounts of food), we had various kinds of wine to cleanse the pallet. Authentic Italian food is just amazing
I live in Asti, and I hope you can come back to our territories, because here (as in the rest of Italy) there are a lot of products and wines to try. 😉 p.s. if you want some advice, come to Asti in September, to see the Palio and the Festival delle Sagre.
Alessio's verdict is a tribute to Italian kitchen. It is brutally honest in a factual manner. American 'Italian' restaurants should hire native Italian advisors.
I am so surprised at how many restaurants claim to have ITALIAN dishes and are yet never measuring up to their claims. So happy that you two share your take on these foods. Makes me want to go back to Italy. Sadly, I was only in Verona, but even there the foods were great. Love you both and please keep up the wonderful videos.
Why would this be surprising? The entire world is like that. I've eaten at places claiming to be American in other countries and it's not authentic in the least.
@@Danse81-n6g Italians being triggered over food has descended into self parody long ago. Their food culture is the worst. It's incredibly toxic, ridiculing and shaming other Italian diasporas thousands of miles away from having the audacity to use a different ingredient. As far as Mediterranean cuisine is concerned, I'd take Greek over Italian any day.
@@COLOGAL riding the wave ofc, rule number one, never eat at italian restaurant outside Italy ahahahaha unless you talk to the owner and hes italian ahahaha in italy we know this very well
My Nonno and Nonna were born in Italy. I knew that polenta was all wrong as soon as he lifted it with his fork. I love these reviews because Alessio takes the time to explain the food. He really is doing a public service. I've also learned from him.
There is a difference between how it's made in the North and in the South though, Southern Italians call us Northerners Polentoni, and we call them Terrone, both are considered slurs😂😂😂
Love your channel! My grandmother came to the US from the Trieste area after WW2. We grew up helping her make pasta, always made with egg, stretched on the machine with the crank. She would lay out clean linens everywhere in her house to dry the big pasta sheets on. Then, once the big pasta sheets were dry enough, she’d put them back through the crank machine to cut into noodles. We’d crank the machine and also hold the pasta as it came out of the machine. Lots of giggling and fun. Her lasagna with her homemade noodles was the best I’ve ever had. The noodles were so light and fluffy and the sauce was thinner and had so much flavor. And she’d serve us spaghetti with just sauce mixed in, and cheese sprinkled on top. We used to call it “stinky cheese” when we were kids lol, but we liked it. Her pasta dishes were not like what is out there in the restaurants. ❤❤
@@IdahoHomeschoolersLive Was she fleeing from that part that got conquered by Jugoslavia at the end of WW2? Basically two whole Italian regions (Istria and Fiume) next Trieste were taken by the communists Slavs at the end of the war, and most of the 300'000 italian natives underwent ethnic cleansing. In Italy we call this "the Exodus". Many of them fleed to the neighbouring Friuli and Trieste, but I guess some of them could have to America as well (lady Bastianich should be one of them)... My grandma was a refugee from that area as well. A sad page of history. It's always made me sympatize even more with victims of genocide or ethnic cleansing around the war
Thankyou, from Australia ,you just passed on great knowledge to me from your Grandmother. I make my own pasta but I’m very insecure about clothes and tea towels all around the kitchen. Now I do it wrecklessly. I actually have a 1000 count sheet that was torn and I use it to drain my homemade lasagna noodles on. I’m so jealous of people who grew up in homes like you.
North, Flower Child, Wildflower, Blanco, Culinary Dropout, The Henry, Dough Bird, Arrogant Butcher, Olive & Ivy were all started by Sam Fox. Cheesecake Factory bought the entire Fox portfolio of restaurants in 2019.
I love that his opinions are written all over his face - even without saying , you know he has noticed! A sparkling personality - and some well trained good taste !
2 minutes in and I can already see you guys doing food reviews for a living !❤Alessio is very knowledgeable, has a refined palate (he is of course Italian) and is very natural on screen. I love you guys so much and have been following you for a few years and I wish you both so much love and happiness ☺️ and that is so true about eating with your hands and eating with a knife and fork… you definitely eat more and quicker with your hands !
Jessi commenting on Alessio's good vs. bad energies. I recall him standing in Buc-ee's parking lot, hopping around after just a few bites of Buc-ee's BBQ sandwich, huge grin, telling the Buc-Ee Gods to put one near their home. ha ha
In Italy we like to say “you’re like parsley” to someone! 😂 It means it’s always everywhere.. even the Nutella is different in America so I can see why some products taste off! Love from Reggio Emilia❤
Funny we say exactly the same in Greece , for someone who is always at gatherings, doesn't miss a party etc even invited at a push - friend of a friend of my cousin , you know !
Those prices are ridiculously high, especially regarding the quality! Don't forget it's the USA where tax and mandatory tipping isn't included yet in the prices shown. Big fail if you ask me, thanks for trying and letting us know.
I wanted to say that too. I am from Austria and been to Friuoli Venezia often. Cividale and Triest are my favourite cities. I was even in the city Prosecco.
There’s no such thing as mandatory tipping in America. It’s optional. Always has been. Where do you Europeans get this notion of a “mandatory tip” in America? It’s like many other things that Europeans are so ignorant about when it comes to America but so spread all over the internet as if you know what you’re talking about. And it’s still 8% cheaper to dine out in America than in Europe even with tax and tip included. Plus the person sizes are larger. Americans have the highest disposable income in the world so it makes sense to eat out more in America.
A very thoughtful food review. I like very much how each of you go back-and-forth to discuss each item and also I appreciate the background educational info provides. Fair and measured review. I look forward to your next ones.
Yes and Americans shouldn’t feel bad, it’s Italians who open these restaurants up and cook, it’s Chinese who cook Chinese food it’s Mexican who cook Mexican. Do it’s their people cooking it and giving it to us lol .. Forreal you may have few Americans who do it, but for the most part it’s those people who do it
I have been following yu guys for over 2 years now, oh actually since pandemic, if I'm not mistaken, I really love to see you guys. And feels like I know you so I get happy if you guys are happy! Please don't stop making these vids, they are so comfortable to watch. BTW, even though my first language is Portuguese I definitely can understand some words in Italian when Alessio speaks, that's incredible.
Thank you guys for this video, it was so much fun to watch! I am from Panama and we have quite a few Italians in my country, There I have tasted the best Italian food outside of Italy. So, so good!
Your videos are so enjoyable to watch 😅❤ this video reminded me of my grandpa Sante, who was also from northern Italy. A small town named Chivago. He also loved his food and did not allow anyone else to make the polenta in his house 😂 He had a veggie garden and around 12 fruit trees of all kind. The boys would pick and the girls would can them each for winter. Some of the best memories I have are spending weekends with my grandparents ❤
I’m from Italy and fyi it’s spelled Civago❤ it has my heart! Polenta is one of the best dishes! Next time try with ragù and a bit of parmigiano on top 😃
@@rorytribbet6424 I can guarantee my short ribs would blow them out of the freaking water its my go to dish, But mine is my own recipe and i have a local butcher who gets me very specific short ribs from a specific ranch I like best meal ever when you want to show off cooking and make it fancy for a date.
The intensity in Alessio's eyes, makes me think he summoned, then channeled all the ancestors of North Italy into this review. He did not hold back. And I can't blame him, since the owners decided to name this restaurant 'North Italia'. Lol
I mean he doesn’t have to. They exist. These 2 always go to corporate chains and act like that’s all America has lol there’s not really any good Italian outside of the east coast in NY Philly and NJ. Everywhere else sucks lol
Alessio eating this food reminds me of Buddy the Elf when the department store Santa walks in. 'Santa's here.' 'That's not Santa.' 'Yes it is.' 'No it's not.' Just replace Santa with Italian food.
You hit the nail on the head, Alessio. Mexican cooks that haven't grown up with the nuances of Italian regional food. I'd say the same thing about mediocre/bad Mexican food prepared by another culture. Good call! :)
"Fresco" or fresh with pasta has several meanings in the US: 1) fresh made from scratch (using flour and forming it) within the hour or less, 2) recently handmade pasta cooking it fresh but it was stored a 1-4 days in a fridge, and 3) dried pasta cooking it "fresh" to order.
@@bastardslayer5625 aka it's edible by date standards . Same approach 99% chains take IE enchiladas at a Mexican restaurant are rolled and stored in the freezer days 😂
It's funny that you mentioned Stracciatella when discussing your Bruschetta choice. When I went to Switzerland (where one of the official national languages is Italian) they had a favor of gelato with the same name as Stracciatella. When I went to Italy (earlier) I don't remember hearing about it (but I only got gelato once as I was waiting till we got to Rome)
Mericans should take notes. Our food in the European Union is so good and much, much healthier. I haven’t been in the USA since 2005 and yikes. I am in no hurry to go there again if ever.
I ate at this restaurant in Franklin, TN last year. I thought the food sucked and the prices were expensive. No salad or bread was included w/ the entre. I prefer Carrabba's over North Italia any day of the week.
Almost 30 years ago, a family from Northern Italy opened a restaurant on Ft. Myers Beach with excellent and original Italian cuisine, which we really appreciated and visited often, but didn’t stand a chance to become a “go-to” place for the prevalent American clientele. So after a year or so of constant struggle, they finally decided to “Americanize” their cooking, but not thoroughly, and got more traffic to the restaurant, but after another 1 and 1/2 year (approximately) they had to quit nevertheless… In my humble opinion, most of Americans are not used to enjoy the “real deal” of genuine Italian kitchen, be it Northern, central or Southern Italy, and all the nuances from regional distinctions you can find in Italy. Some friends have said to me, that in New York and maybe in California there are “real” Italian Restaurants -I don’t know- , but for the rest of America… it’s like Alessio says : “da far incazzare”… I would add : “ma andate affanculo”
Alessio, per una volta devo contraddirti riguardo ai capperi. Ci sono anche nel nord Italia da epoca antica: ad esempio ci sono città del Monferrato (in Piemonte) dove crescono spontanei sulle mura dal '500 😉
Se è per questo il tartufo si trova anche nelle Marche e la polenta è stato il piatto unico, al posto della pasta, per tante famiglie fino a metà del secolo scorso.
The best way I like to eat polenta is to make a big pot then pour it into a big dish and let it cool and it will set like Jell-O. Then you slice it into quarter inch thick pieces and fry it. It’s crispy on the outside and soft on the inside. Yummy!!!!!
That would probably freak Allesio out for days.!!! lol. Sounds good to me though...born Yankee raised on a farm. Dad made Johnny Cake and we put cream and sugar or Maple Syrup on it for snacks or breakfast. Dad had a huge cast iron chicken fryer skillet that was his mother's... that he made full of cream gravy that we poured over buttermilk buiscuits that Dad and my oldest sister made. HUGE BISCUITS!!!😊
Scusa Alessio, ma i capperi non fanno proprio parte delle ricette originali del pesto. Probabilmente lo aggiungete in Friuli, ma non è la ricetta originale. Qui la ricetta più diffusa qui in Liguria. Abbracci ❤ Ingredienti Quantità per condire circa 500 gr di pasta (4 - 6 persone) 50 gr di foglie di basilico (fresco, perfettamente integro e asciutto) 2 spicchi d’aglio piccoli (qualità di Vassalico, dal sapore meno intenso e forte) 100 ml di olio extravergine (ligure DOP) 40 gr di Parmigiano Reggiano 20 gr di Pecorino (qualità fiore sardo) 15 gr di pinoli (1 cucchiaio da tavola) 1 pizzico di sale Anyway...love your videos ❤❤❤
La Veneta in Gallatin is a locally owned restaurant that grew from an Italian coffe and pastry shop. Definitely worth a try if her pastries are any indication of quality, they are wonderful!
I'm so thankful I got to eat real Friuli food for two years. At the time I was 23 and I had no clue there would be a huge difference between the American version on authentic. I remember my first meal in Aviano and my mind was blown away. I have never found such a good cream suace than that night.
Ok, after watching a dozen enjoyable reviews by this couple, I feel compelled to try and explain a couple of things. Americans have a distinct food bias that is based on what we have been used to eating for most of our lives in America. Could anyone out there eat young raw horse meat, horse blood sausage and horse intestines as the people in Yakutsk do in Russia? Growing up in Italy would make one biased to Italian tastes and preferences. I spent a couple of years in Western Europe back in the mid 1980s while an American Naval officer. I thought that pizza in Italy and France was horrible, but it was simply completely different than what I grew up here eating. I spent every summer with my Sicilian Great Grandmother and grandmother in NY from 1965 to 1979. Scapeds (bland fried dough) with powdered sugar was always what my kid sister and I were given for breakfast and for our desert after dinner and I never cared for it. Their pasta sauces tasted great to me, especially as they were my respected elder family members and they cooked a lot of meals either all day long or for half of the day to feed everyone. Once I went to Europe, it was a food shock to me. It was so very different, not necessarily bad, just not what I was accustomed to. So I did not care for much of it. In Genoa, Sicily and Venice, it was just very different. Every time we would be a day out at sea away from pulling into an Italian port city, the number of dead livestock floating out in the ocean was so prominent and bizarre. So when we came into Genoa and Venice, I never ordered any seafood when eating out in town. The way that seafood was displayed in trattorias over there made me queesy, as it was kept all day on countertops in glass lid covered platters raw, while soaked in some kind of oil and it was un-refrigerated. The pasta to me was gluey in taste everywhere that I ate locally and I was rarely impressed by the mediocre quality of the ingredients. Livestock is butchered very differently in Europe as well, so the cuts of most meats are different. Very few Americans are used to eating organ meat as well, which is frequently found when dining out in Europe. I refused to eat tripe as a child and I endured more than a few sessions of being smacked on my rump by my grandmother with a belt or wooden spoon for that offense. I always avoided the tourist laden areas overseas in town, preferring to walk to little mom and pop places for lunch and dinner and none of them were memorable for their food. Alessio, please shampoo your hair and shave for your future reviews as you would look much more handsome.
I’m excited to see if any of the food resembles my Nonna food…my grandparents were from Azzano Decimo, and Pordenone…hoping to get there next September …
when you come to italy you should go to one of the American chains like 'old wild west' (its in verona at least) and see what jessi thinks of the food! that would be too funny!
Love your food reviews, so specific. I can tell by looking at dishes that they may be wrong. Bolognese with chunks, wrong. I understand not getting to use boar but sausage meat?! Maybe lamb would be a better choice? Tiramisu in US is a lost cause. You two should do a tutorial on how to make proper one
Venice is full of tourist traps. There are tons of videos about how to avoid them. Especially if you go to Venice once in a lifetime, it is worth to see those videos and have a true local experience
For Cucina Milanese, there is the upscale New York restaurant named Casa Lever. Among many other great dishes, you will definitely enjoy their Vitello Tonnato, their Carciofi and Parmigiano salad, their Cuteletta alla Milanese, their Ossobuco alla Milanese, and their perfect, off-the-menu, Risotto allo Zafferano - un capolavoro!
These are kind of fun to watch as someone from a region that has dishes that gained popularity, but are typically not that similar to what we would make or they "break" certain rules. That said, I never call the food "disgusting". To me that word has a very specific meaning - it is inedible and would quite literally be difficult to swallow without gagging. I think someone needs to expand their vocabulary. That said, I don't eat at Italian restaurants because I know most of it is just covered in some sauce and there is no way this is an authentic way people eat. Just like not everyone in MX eats salsa or queso on every dish.
I loved living in Veneto. The food was spectacular. Currently looking at becoming an expat in Sardegna or Rome. Wherever you go in Italy, the food will be fantastic if you stick to the places where Italians eat, not the tourist traps. GREAT VIDEO.
If yall ever find yourselves in Atlanta there is an Amazing Northern Italian restaurant called Pasta da Pulcinella! It’s my wife’s and my favorite restaurant. They make everything from scratch and they are known for their ravioli
This is what I don't like about Italian-American restaurants today. Right off the bat the bruschetta is suspect. Why? Because they are charging $15 for ONE PIECE of bread, cut into 4 pieces with a smattering of ricotta, a bit of basil, not even 15 dollars worth of prosciutto, and a little sprinkle of what might be parmesan. This is supposed to be a simple dish with simple ingredients. This is not how real bruschetta is anyway. There is zero tomato to be found. $15 for a nothing makes me doubt the entire restaurant. Probably why they empty as well.
you don't need tomato to make a bruschetta, as long as it is toasted bread with garlic, olive oil and salt on it you can call it a bruschetta basically (same goes for the pizza, you don't need tomato sauce and mozzarella to make a pizza, that's just the Margherita pizza but the actual pizza is the cooked dough)
I’m from Philly and we have the 2nd largest Italian population behind NY. Outside of the tristate (NY PA and NJ) Italian food in the US is always suspect but the Italian food is great in my area.
@@romulus_I can get those ingredients imported from Italy for next to nothing but I live on the east coast where we have speciality stores and great Italian food
Well Jessi, Polenta is on of those dishes that seem simple but are not. It starts with the quality of the flour (made of corn, of course). and goes over of the right mix of water and flour. You can burn it, you can make it too soft or you can make it hard like a brick. So if you aks how you can mess up polenta, the answer is: "Yes you can!" and it's easier than you might think. So if Alessio says it's the easierst thing to do only means 2 things: Or he underestimates cooking Polenta, or he has done it so many times that he can't imagine to mess it up. But once again: Yes you can mess up Polenta! I mean the dish he had showed that it is very much possible!
Alessio hai ragione.....la location sembra tipica della Milano moderna..... confermo.....io sono di Milano e ci abito da tutta la vita. Siete davvero simpatici. Abbraccio da Milano😊😊😊
Seems like it might be good business for you two to start an Italian authentic food truck in America. Big thank you to you two for sacrificing your taste buds for us with these different not so yummy foods.🤣💓🤣💓 Stay cool and hope you can visit Nikki & Carlo from Positano Diaries when you go to Italy. 🍀
I'm originally from New Orleans but have lived in London, Paris, and Barcelona for the past 30 years and I can tell you that eating pizza with a knife and fork is the norm pretty much all over Europe, not just in Italy. Only "fast food" pizza chains (Pizza Hut, Dominos, etc) slice the pizza but never in a restaurant, under any circumstances.
Not really, a lot of us cut slices and eat the slice with our hands. Almost everyone, really. "Us" as in central Italians. And in the North too, from my experience.
Venite a DC e vi dimostriamo che è possibile portare qualcosa di autentico ITALIANO in US…nel nostro caso LA PINSA ROMANA ma siamo l’unica certificata su questa costa! Vi aspettiamo ragazzi LA CASINA DC
Parma and Friuli are NOT the only places in Italy where prosciutto traditionally is made. What about Prosciutto Toscano, Prosciutto di Carpegna (Marche) and Prosciutto di Faeto (Puglia)? But anyway, thanks for an entertaining video. I fail to understand how restaurants/restaurant chains like this one think. If they do know anything about Italian cuisine, why not serve authentic Italian dishes? Millions of Americans have been to Italy, have had great food there and wish to experience the same delights back home. You risk leaving such guests disappointed. Of course, plenty of Americans have little acquaintance with genuine Italian food, but that kind of people tend to go to Olive Garden instead, don't they? If you call a restaurant North Italia, then guests will expect to find authentic food from Northern Italy on the menu, right?
I think he meant the two most known varieties of prosciutto crudo...he also forgot a friulian variety of crudo, "di Sauris" not well known as the other two anyway...
@S1byll4 Some would perhaps say these two are the most famous, but Tuscan prosciutto is very popular too and is exported to several other countries. Leaving it out is like saying "There are two well known French car brands; Citroën and Renault" (without mentioning Peugeot). It might be different in other countries, but here in Sweden prosciutto toscano is more common than San Daniele, but all of these three types of prosciutto are appreciated. Prosciutto di Carpegna and Prosciutto di Faeto are more rare.
Your experience with the "Bolognese Ragu" is interesting, as I had the exact same experience at a small restaurant claiming to be authentic Italian. Besides the fact that they served the sauce with spaghetti, instead tagliatelle or pappardelle, they also used the same type of sausage, and the taste of the fennel overpowered everything! It's possible that the ragu simmered for 4 hours and developed some deep flavor, but since the only thing I could taste was fennel, I will never know. American cooks, restaurants, etc., please stop putting this sausage in your meat sauces and marketing it as Bolognese!
Restaurant style (and I am not talking about typical restaurant) polenta is typically done in "rustic" loaf style. It is usually done like you have it on the plate, OR allowed to set, cut into strips and fried. And there is a fine line between polenta and grits. They are basically one in the same. In fact corn-based polenta is pre-colombian. Italians did not invent it. It is early FUSION cuisine, a direct result of the colombian exchange and versions of it can be found all over the Americas, Southern Europe and Africa.
Ciao, Ma Alessio sei veramente del Friuli?? Se si di che zona? Complimenti per i vostri video, concordo pienamente con te per quanto riguarda le ricette è il cibo.
Living in a larger city, especially one with an Italian community, you should be able to find authentic Italian cuisine. A chain restaurant or a large "trendy" place is not going to deliver home style cuisine
Please try zero Otto Nove in Manhattan _ the owner Roberto is from Salerno , it has 4 of these restaurants and his original called Roberto’s in Arthur Avenue. Bronx- just like being in Italy 3:03
I’m not from the states, so we don’t have these restaurants, but I absolutely love these videos! Alessio’s honesty and genuine reactions, whether good or bad, are always on pointe!
@@ILoveFountainPensCdn I would like to dine at an American restaurant like this just to find out how bad it actually is! I'm from Sweden and have only been to the US once. When I visited Florida I was very disappointed in the overall food quality. Fancy meals sucked, things like sushi and 'Mexican' food was average at best. Cheap fast food was awful. McDonald's and Burger King tastes so much better in Europe! I'm certain there IS good food in the US and I've actually prepared dishes inspired by the cuisine of Florida back home in Sweden that came out great, so it isn't the recipes and style of cooking as such that's bad. It's more about the poor ingredients and the widespread inability to cook in America. But again, I'm sure there exists good cooks and delicious food in the US. For instance, I've eaten at BBQ restaurants in Sweden where cooks from Texas were working. A truly magnificent experience!
I used to visit Asti in Italy for years as I worked for a company called Sacla, and the food was just divine. On one visit, I went to lunch with the CFO, and he took us to a little specialist restaurant where, for the 1st time, I tried Duck, Aged Balsamic and parmesan; oh my god, it was terrific, and he bought me a bottle of the Balsamic which cost over €40, but oh my god I dined out on that with various meats and salads yum yum yum. In one restaurant (a very expensive one owned by a friend of the owner of Sacla) where we had a 7-course meal; the owner of Sacla told us this was a typical meal, stunning, and between each course (small amounts of food), we had various kinds of wine to cleanse the pallet. Authentic Italian food is just amazing
I live near Modena,a very good balsamic cost 90/100 , pay attention,be carefull
Palate
You have eated an other regional cuisine than Milan. It's Piemontese that once was made of more than 7 course....
I live in Asti, and I hope you can come back to our territories, because here (as in the rest of Italy) there are a lot of products and wines to try. 😉 p.s. if you want some advice, come to Asti in September, to see the Palio and the Festival delle Sagre.
Saclà , the sottoli e sottaceti
Alessio's verdict is a tribute to Italian kitchen.
It is brutally honest in a factual manner.
American 'Italian' restaurants should hire native Italian advisors.
These videos are fun to watch. You both are a precious part of the internet.
Happy December 🎄✨ Jess & Alessio.
❤❤
I am so surprised at how many restaurants claim to have ITALIAN dishes and are yet never measuring up to their claims. So happy that you two share your take on these foods. Makes me want to go back to Italy. Sadly, I was only in Verona, but even there the foods were great. Love you both and please keep up the wonderful videos.
Why would this be surprising? The entire world is like that. I've eaten at places claiming to be American in other countries and it's not authentic in the least.
@@Danse81-n6g Italians being triggered over food has descended into self parody long ago. Their food culture is the worst. It's incredibly toxic, ridiculing and shaming other Italian diasporas thousands of miles away from having the audacity to use a different ingredient. As far as Mediterranean cuisine is concerned, I'd take Greek over Italian any day.
@@ins1981Lest"their food culture Is the worst" 😂 you are a poor ignorant man.
@@COLOGAL riding the wave ofc, rule number one, never eat at italian restaurant outside Italy ahahahaha unless you talk to the owner and hes italian ahahaha in italy we know this very well
This part
My Nonno and Nonna were born in Italy. I knew that polenta was all wrong as soon as he lifted it with his fork. I love these reviews because Alessio takes the time to explain the food. He really is doing a public service. I've also learned from him.
There is a difference between how it's made in the North and in the South though, Southern Italians call us Northerners Polentoni, and we call them Terrone, both are considered slurs😂😂😂
Love your channel! My grandmother came to the US from the Trieste area after WW2. We grew up helping her make pasta, always made with egg, stretched on the machine with the crank. She would lay out clean linens everywhere in her house to dry the big pasta sheets on. Then, once the big pasta sheets were dry enough, she’d put them back through the crank machine to cut into noodles. We’d crank the machine and also hold the pasta as it came out of the machine. Lots of giggling and fun. Her lasagna with her homemade noodles was the best I’ve ever had. The noodles were so light and fluffy and the sauce was thinner and had so much flavor. And she’d serve us spaghetti with just sauce mixed in, and cheese sprinkled on top. We used to call it “stinky cheese” when we were kids lol, but we liked it. Her pasta dishes were not like what is out there in the restaurants. ❤❤
Your grandmother, in my opinion, was the last generation of Europeans to immigrate to the USA.
@@IdahoHomeschoolersLive learn italian then
@@sky-pv7ff yeah, there was a wave back then.
@@IdahoHomeschoolersLive Was she fleeing from that part that got conquered by Jugoslavia at the end of WW2?
Basically two whole Italian regions (Istria and Fiume) next Trieste were taken by the communists Slavs at the end of the war, and most of the 300'000 italian natives underwent ethnic cleansing. In Italy we call this "the Exodus". Many of them fleed to the neighbouring Friuli and Trieste, but I guess some of them could have to America as well (lady Bastianich should be one of them)...
My grandma was a refugee from that area as well.
A sad page of history. It's always made me sympatize even more with victims of genocide or ethnic cleansing around the war
Thankyou, from Australia ,you just passed on great knowledge to me from your Grandmother. I make my own pasta but I’m very insecure about clothes and tea towels all around the kitchen. Now I do it wrecklessly. I actually have a 1000 count sheet that was torn and I use it to drain my homemade lasagna noodles on. I’m so jealous of people who grew up in homes like you.
I just saw that North Italia is owned by The Cheesecake Factory. I guess that explains the quality.
The Cheesecake Factory does several dishes well. The most popular ones, no. They DO have delicious cheesecake, however!
Yeah came down to make this comment.
Hope Italian govt sue them
😂😂😂😂
North, Flower Child, Wildflower, Blanco, Culinary Dropout, The Henry, Dough Bird, Arrogant Butcher, Olive & Ivy were all started by Sam Fox. Cheesecake Factory bought the entire Fox portfolio of restaurants in 2019.
I love that his opinions are written all over his face - even without saying , you know he has noticed! A sparkling personality - and some well trained good taste !
2 minutes in and I can already see you guys doing food reviews for a living !❤Alessio is very knowledgeable, has a refined palate (he is of course Italian) and is very natural on screen. I love you guys so much and have been following you for a few years and I wish you both so much love and happiness ☺️ and that is so true about eating with your hands and eating with a knife and fork… you definitely eat more and quicker with your hands !
*palate
Jessi commenting on Alessio's good vs. bad energies. I recall him standing in Buc-ee's parking lot, hopping around after just a few bites of Buc-ee's BBQ sandwich, huge grin, telling the Buc-Ee Gods to put one near their home. ha ha
In Italy we like to say “you’re like parsley” to someone! 😂 It means it’s always everywhere.. even the Nutella is different in America so I can see why some products taste off! Love from Reggio Emilia❤
Funny we say exactly the same in Greece , for someone who is always at gatherings, doesn't miss a party etc even invited at a push - friend of a friend of my cousin , you know !
Those prices are ridiculously high, especially regarding the quality! Don't forget it's the USA where tax and mandatory tipping isn't included yet in the prices shown. Big fail if you ask me, thanks for trying and letting us know.
I wanted to say that too. I am from Austria and been to Friuoli Venezia often. Cividale and Triest are my favourite cities. I was even in the city Prosecco.
There’s no such thing as mandatory tipping in America. It’s optional. Always has been. Where do you Europeans get this notion of a “mandatory tip” in America? It’s like many other things that Europeans are so ignorant about when it comes to America but so spread all over the internet as if you know what you’re talking about. And it’s still 8% cheaper to dine out in America than in Europe even with tax and tip included. Plus the person sizes are larger. Americans have the highest disposable income in the world so it makes sense to eat out more in America.
tax and tip never will get included.
A very thoughtful food review. I like very much how each of you go back-and-forth to discuss each item and also I appreciate the background educational info provides. Fair and measured review. I look forward to your next ones.
Yes and Americans shouldn’t feel bad, it’s Italians who open these restaurants up and cook, it’s Chinese who cook Chinese food it’s Mexican who cook Mexican. Do it’s their people cooking it and giving it to us lol ..
Forreal you may have few Americans who do it, but for the most part it’s those people who do it
Northerners don’t know food. Real Italian food is only made in the south.
I have been following yu guys for over 2 years now, oh actually since pandemic, if I'm not mistaken, I really love to see you guys. And feels like I know you so I get happy if you guys are happy! Please don't stop making these vids, they are so comfortable to watch. BTW, even though my first language is Portuguese I definitely can understand some words in Italian when Alessio speaks, that's incredible.
I don’t know why you had to mention you’ve been following them for two years like you’re special or something. No one cares.
@@sO_RoNerY But why do you have to make such hateful comments?
Stracciatella created in Bergamo by Enrico Panattoni is just an ice cream flavor. Stracciatella as a cheese is purely from Puglia
tell this poor man from the north
*from Puglia whether ist buffalo or cow.
oh grazie , da bergamasco che vive in toscana sono rimasto sbigottito !
io gelato è credibile il formaggio no !
La stracciatella è quello che sta dentro le burrate
Pizza places here in Italy do not pre-cut the pizza also because it gets colder quicker.
Thank you guys for this video, it was so much fun to watch! I am from Panama and we have quite a few Italians in my country, There I have tasted the best Italian food outside of Italy. So, so good!
😂😂 "fammi parlare in italiano:il prezzemolo nel ragù?!"usito dal cuore! Un saluto da Trieste!
"Okay che il prezzemolo va dappertutto..."😂😂😂 Se non mangi bene t'incazzi"😂😂😂 100% agree, Alessio is all of us northern italians 😂
Your videos are so enjoyable to watch 😅❤ this video reminded me of my grandpa Sante, who was also from northern Italy. A small town named Chivago. He also loved his food and did not allow anyone else to make the polenta in his house 😂 He had a veggie garden and around 12 fruit trees of all kind. The boys would pick and the girls would can them each for winter. Some of the best memories I have are spending weekends with my grandparents ❤
Non esiste nessun luogo che si chiama Chivago. L'orto vegetariano cosa sarebbe?! C'è anche l'orto carnivoro?!
I’m from Italy and fyi it’s spelled Civago❤ it has my heart! Polenta is one of the best dishes! Next time try with ragù and a bit of parmigiano on top 😃
@@chiarabreveglieri4854
Allora non si scrive Chivago!
Imparare a scrivere correttamente, grazie.
@@margheritasapino763 How you try to correct an English speaking person in Italian? doesn't seem you a little weird if not rude?
@@gabrieleangelocalvillo3364
Mi sembra doveroso. O a te stanno bene l'errore e l'ignoranza?
I love watching you two. Makes me smile watching your chemistry with each other!
The price for a bowl of (mediocre or bad) pasta is outrageous.
They have some good dishes. The short rib and polenta there has withstood the restaurant being sold off to Cheesecake Factory.
@@rorytribbet6424 I can guarantee my short ribs would blow them out of the freaking water its my go to dish, But mine is my own recipe and i have a local butcher who gets me very specific short ribs from a specific ranch I like best meal ever when you want to show off cooking and make it fancy for a date.
The intensity in Alessio's eyes, makes me think he summoned, then channeled all the ancestors of North Italy into this review. He did not hold back.
And I can't blame him, since the owners decided to name this restaurant 'North Italia'. Lol
We need Alessio to open an Italian Restaurant so he can serve authentic Italian food.
I mean he doesn’t have to. They exist. These 2 always go to corporate chains and act like that’s all America has lol there’s not really any good Italian outside of the east coast in NY Philly and NJ. Everywhere else sucks lol
He would hate it.
@@scbs7768don’t include Philly !!!
Just because he can critique what is not Italian food doesn’t mean he can cook it 😂
@Yungdil if you can't do better than people shouldn't knock others for trying
Alessio eating this food reminds me of Buddy the Elf when the department store Santa walks in. 'Santa's here.' 'That's not Santa.' 'Yes it is.' 'No it's not.' Just replace Santa with Italian food.
Friuli also has (a very European) interesting history - not only Italian background though. Makes it even richer, including the cuisine.
Y’all are so adorable!!
I am so glad you guys are still at it. Just discovered you this week and a more’ a more’ amore’
You hit the nail on the head, Alessio. Mexican cooks that haven't grown up with the nuances of Italian regional food. I'd say the same thing about mediocre/bad Mexican food prepared by another culture. Good call! :)
"Fresco" or fresh with pasta has several meanings in the US: 1) fresh made from scratch (using flour and forming it) within the hour or less, 2) recently handmade pasta cooking it fresh but it was stored a 1-4 days in a fridge, and 3) dried pasta cooking it "fresh" to order.
America, the land of deception.
So basically any Pasta in America is called fresco? 🤣
@@bastardslayer5625 aka it's edible by date standards .
Same approach 99% chains take IE enchiladas at a Mexican restaurant are rolled and stored in the freezer days 😂
The green stuff looked dangerous. - And the prices: Insane!!
Ciao Alessio. Come stai? Io mi chiamo Margarita e vengo dall´Ecuador. Guardo i tuoi video da un anno fa. Sei fantastico.
It's funny that you mentioned Stracciatella when discussing your Bruschetta choice. When I went to Switzerland (where one of the official national languages is Italian) they had a favor of gelato with the same name as Stracciatella. When I went to Italy (earlier) I don't remember hearing about it (but I only got gelato once as I was waiting till we got to Rome)
Jessi giggling every time Alessi said balls has me weak 🤣🤣🤣🤣🤣
I love so much that Alessio has standards, please never lose those high italian standards
Don't worry about that, Italians never quit their standards on food. 😄
Mericans should take notes. Our food in the European Union is so good and much, much healthier. I haven’t been in the USA since 2005 and yikes. I am in no hurry to go there again if ever.
@@verttikoo2052 - there’s plenty of trash (not good food) in Europe too.
@ Like what? Cupcakes?
I ate at this restaurant in Franklin, TN last year. I thought the food sucked and the prices were expensive. No salad or bread was included w/ the entre. I prefer Carrabba's over North Italia any day of the week.
Almost 30 years ago, a family from Northern Italy opened a restaurant on Ft. Myers Beach with excellent and original Italian cuisine, which we really appreciated and visited often, but didn’t stand a chance to become a “go-to” place for the prevalent American clientele. So after a year or so of constant struggle, they finally decided to “Americanize” their cooking, but not thoroughly, and got more traffic to the restaurant, but after another 1 and 1/2 year (approximately) they had to quit nevertheless…
In my humble opinion, most of Americans are not used to enjoy the “real deal” of genuine Italian kitchen, be it Northern, central or Southern Italy, and all the nuances from regional distinctions you can find in Italy.
Some friends have said to me, that in New York and maybe in California there are “real” Italian Restaurants -I don’t know- , but for the rest of America… it’s like Alessio says : “da far incazzare”… I would add : “ma andate affanculo”
I’m from NYC and it’s the closest to good Italian cuisine
You two are so adorable! What are the balls in the tiramisu? Chocolate? Alesso is so funny!
Alessio, per una volta devo contraddirti riguardo ai capperi. Ci sono anche nel nord Italia da epoca antica: ad esempio ci sono città del Monferrato (in Piemonte) dove crescono spontanei sulle mura dal '500 😉
Se è per questo il tartufo si trova anche nelle Marche e la polenta è stato il piatto unico, al posto della pasta, per tante famiglie fino a metà del secolo scorso.
Si ma non fanno parte della tradizione culinaria del nord, è questo il senso
Y’all need to try Valentino’s ristorante in Nashville really great Italian
The best way I like to eat polenta is to make a big pot then pour it into a big dish and let it cool and it will set like Jell-O. Then you slice it into quarter inch thick pieces and fry it. It’s crispy on the outside and soft on the inside. Yummy!!!!!
Polenta tastes like nothing.
@@silkscreenart5515well yeah, you need to season it. Its milled corn…
@@silkscreenart5515 it's a vehicle for other flavors. just like rice.
Polenta fritta is an actual dish in Italy, confirming from Piedmont
That would probably freak Allesio out for days.!!! lol. Sounds good to me though...born Yankee raised on a farm. Dad made Johnny Cake and we put cream and sugar or Maple Syrup on it for snacks or breakfast. Dad had a huge cast iron chicken fryer skillet that was his mother's... that he made full of cream gravy that we poured over buttermilk buiscuits that Dad and my oldest sister made. HUGE BISCUITS!!!😊
I love for the tiramisu part he said to film the coffee part because that's the only coffee part you're going to see 😂😂
U had me with the triple zoom after the polenta 😂
If we really want the authentic Italian food then we need to go to Italy. Here it is Americanized.
crazy how expensive it is and how much he doesn't enjoy it, wish there was more authentic food
There is. America is huge. You have to go to specific places. Chains are designed to capture a wide audience.
Scusa Alessio, ma i capperi non fanno proprio parte delle ricette originali del pesto. Probabilmente lo aggiungete in Friuli, ma non è la ricetta originale. Qui la ricetta più diffusa qui in Liguria.
Abbracci ❤
Ingredienti
Quantità per condire circa 500 gr di pasta (4 - 6 persone)
50 gr di foglie di basilico (fresco, perfettamente integro e asciutto)
2 spicchi d’aglio piccoli (qualità di Vassalico, dal sapore meno intenso e forte)
100 ml di olio extravergine (ligure DOP)
40 gr di Parmigiano Reggiano
20 gr di Pecorino (qualità fiore sardo)
15 gr di pinoli (1 cucchiaio da tavola)
1 pizzico di sale
Anyway...love your videos ❤❤❤
Si, ma infatti era sarcastico.. glieli hanno messi ma ovviamente non c'entravano niente..
La Veneta in Gallatin is a locally owned restaurant that grew from an Italian coffe and pastry shop. Definitely worth a try if her pastries are any indication of quality, they are wonderful!
thank you for posting, enjoyable moment of my day.
I'm so glad you enjoyed it!
you guys are so fun to watch!
I'm so thankful I got to eat real Friuli food for two years. At the time I was 23 and I had no clue there would be a huge difference between the American version on authentic. I remember my first meal in Aviano and my mind was blown away. I have never found such a good cream suace than that night.
5:21 I also use a knife and fork with pizza (and I was born in Calabria), and people ALWAYS give me a hard time. Thank you for vindicating me!
My hand 😂 hand to mouth when it comes to pizza . I not city slicker rich type only those types have use fork and knife for everything 😂
I love how much he knows about his country, some many people in America have no idea
This restaurant sounds and looks like an upscale Olive Garden…
Ok, after watching a dozen enjoyable reviews by this couple, I feel compelled to try and explain a couple of things. Americans have a distinct food bias that is based on what we have been used to eating for most of our lives in America. Could anyone out there eat young raw horse meat, horse blood sausage and horse intestines as the people in Yakutsk do in Russia? Growing up in Italy would make one biased to Italian tastes and preferences. I spent a couple of years in Western Europe back in the mid 1980s while an American Naval officer. I thought that pizza in Italy and France was horrible, but it was simply completely different than what I grew up here eating. I spent every summer with my Sicilian Great Grandmother and grandmother in NY from 1965 to 1979. Scapeds (bland fried dough) with powdered sugar was always what my kid sister and I were given for breakfast and for our desert after dinner and I never cared for it. Their pasta sauces tasted great to me, especially as they were my respected elder family members and they cooked a lot of meals either all day long or for half of the day to feed everyone. Once I went to Europe, it was a food shock to me. It was so very different, not necessarily bad, just not what I was accustomed to. So I did not care for much of it. In Genoa, Sicily and Venice, it was just very different. Every time we would be a day out at sea away from pulling into an Italian port city, the number of dead livestock floating out in the ocean was so prominent and bizarre. So when we came into Genoa and Venice, I never ordered any seafood when eating out in town. The way that seafood was displayed in trattorias over there made me queesy, as it was kept all day on countertops in glass lid covered platters raw, while soaked in some kind of oil and it was un-refrigerated. The pasta to me was gluey in taste everywhere that I ate locally and I was rarely impressed by the mediocre quality of the ingredients. Livestock is butchered very differently in Europe as well, so the cuts of most meats are different. Very few Americans are used to eating organ meat as well, which is frequently found when dining out in Europe. I refused to eat tripe as a child and I endured more than a few sessions of being smacked on my rump by my grandmother with a belt or wooden spoon for that offense. I always avoided the tourist laden areas overseas in town, preferring to walk to little mom and pop places for lunch and dinner and none of them were memorable for their food. Alessio, please shampoo your hair and shave for your future reviews as you would look much more handsome.
Love tripe my mother made it so you could not even know unless you ask she always used organ food it had to be prepared correctly only by mom
Things got serious when: "escolta escolta, vamo a parlare en italiano"
I live near one of the first North Italia, in the Catalina Foothills of Tucson.
I choose to go to Vivace across the street. It’s just better.
Thanks for the info Tucson is only 1.5 hours away
I’m excited to see if any of the food resembles my Nonna food…my grandparents were from Azzano Decimo, and Pordenone…hoping to get there next September …
when you come to italy you should go to one of the American chains like 'old wild west' (its in verona at least) and see what jessi thinks of the food! that would be too funny!
I have a feeling she would be easy on how she rates the food.
@@padraig5335 yes probably! also as a canadian i went there and i thought it was legit, the decor was a bit weird tho
It's from Venezia-Giulia region, in Prosecco; in Trieste
Love your food reviews, so specific. I can tell by looking at dishes that they may be wrong. Bolognese with chunks, wrong. I understand not getting to use boar but sausage meat?! Maybe lamb would be a better choice? Tiramisu in US is a lost cause. You two should do a tutorial on how to make proper one
I was shocked in Venice, it was like cafeteria food. Just a dry veal cutlet, some veggies and I asked for some pasta and it came out cooked but dry.
Venice is full of tourist traps. There are tons of videos about how to avoid them. Especially if you go to Venice once in a lifetime, it is worth to see those videos and have a true local experience
The polenta we had in Sulmona was more “runny” than I expected, but the meat sauce on top was an amazing combo.
"Go eat your cheeseburger.....do not come here" he says cutely 😭😭😭 love you guys ❤
E pensare che la polenta è una delle cose più versatili e economiche della cucina del nord Italia!
Those prices are beyond absurd.
For Cucina Milanese, there is the upscale New York restaurant named Casa Lever. Among many other great dishes, you will definitely enjoy their Vitello Tonnato, their Carciofi and Parmigiano salad, their Cuteletta alla Milanese, their Ossobuco alla Milanese, and their perfect, off-the-menu, Risotto allo Zafferano - un capolavoro!
Vitello tonnato is not part of Milanese recipes. It belongs to Turin. (And it is cotoletta) 😊
Right! It’s cotoletta - my typo.
These are kind of fun to watch as someone from a region that has dishes that gained popularity, but are typically not that similar to what we would make or they "break" certain rules. That said, I never call the food "disgusting". To me that word has a very specific meaning - it is inedible and would quite literally be difficult to swallow without gagging. I think someone needs to expand their vocabulary.
That said, I don't eat at Italian restaurants because I know most of it is just covered in some sauce and there is no way this is an authentic way people eat. Just like not everyone in MX eats salsa or queso on every dish.
There nothing like authentic Italian food! My favourite food of all time!! Love ❤️ watching you both you’re so beautiful together..
I loved living in Veneto. The food was spectacular. Currently looking at becoming an expat in Sardegna or Rome. Wherever you go in Italy, the food will be fantastic if you stick to the places where Italians eat, not the tourist traps. GREAT VIDEO.
If yall ever find yourselves in Atlanta there is an Amazing Northern Italian restaurant called Pasta da Pulcinella! It’s my wife’s and my favorite restaurant. They make everything from scratch and they are known for their ravioli
Pulcinella is a typical neapolitan mask, it doesn’t feel so northener 😂😂😂
This is what I don't like about Italian-American restaurants today. Right off the bat the bruschetta is suspect. Why? Because they are charging $15 for ONE PIECE of bread, cut into 4 pieces with a smattering of ricotta, a bit of basil, not even 15 dollars worth of prosciutto, and a little sprinkle of what might be parmesan. This is supposed to be a simple dish with simple ingredients. This is not how real bruschetta is anyway. There is zero tomato to be found. $15 for a nothing makes me doubt the entire restaurant. Probably why they empty as well.
that's an item that subsidizes the cost of more expensive ingredients. same for a cocktail or marked up bottle of wine. it's a business, in the end.
you don't need tomato to make a bruschetta, as long as it is toasted bread with garlic, olive oil and salt on it you can call it a bruschetta basically (same goes for the pizza, you don't need tomato sauce and mozzarella to make a pizza, that's just the Margherita pizza but the actual pizza is the cooked dough)
I’m from Philly and we have the 2nd largest Italian population behind NY. Outside of the tristate (NY PA and NJ) Italian food in the US is always suspect but the Italian food is great in my area.
@@romulus_I can get those ingredients imported from Italy for next to nothing but I live on the east coast where we have speciality stores and great Italian food
Well Jessi, Polenta is on of those dishes that seem simple but are not. It starts with the quality of the flour (made of corn, of course). and goes over of the right mix of water and flour. You can burn it, you can make it too soft or you can make it hard like a brick.
So if you aks how you can mess up polenta, the answer is: "Yes you can!" and it's easier than you might think.
So if Alessio says it's the easierst thing to do only means 2 things: Or he underestimates cooking Polenta, or he has done it so many times that he can't imagine to mess it up.
But once again: Yes you can mess up Polenta! I mean the dish he had showed that it is very much possible!
Prosecco was my most favortist adult beverage. And, I had to finish the bottle because you can't save the bubbles. Yay!!🤣🤣🤣
Love the review!
I so enjoy sharing this with us.
My father was from Castle novo del Friuli. The polenta we always had was more like a cake ( not sweet). Often had it with rabbit.
Love Northern Italy
Alessio hai ragione.....la location sembra tipica della Milano moderna..... confermo.....io sono di Milano e ci abito da tutta la vita. Siete davvero simpatici. Abbraccio da Milano😊😊😊
When you've had tagliatelle ragu in Bologna, there is no going back to anyone elses bolognese. Unless you make it properly at home.
I love that city I love Italy could be I was born and raised in Trieste heaven
David (Jessi) Attenborough: As a good Italian, Alessio realized he needed to switch sides for better light. But he already knew what was on the menu.
Seems like it might be good business for you two to start an Italian authentic food truck in America. Big thank you to you two for sacrificing your taste buds for us with these different not so yummy foods.🤣💓🤣💓 Stay cool and hope you can visit Nikki & Carlo from Positano Diaries when you go to Italy. 🍀
I love alessio so honest 😂❤❤
A lot of times people will put provolone on their pizza to give it more of a stringy effect
I'm originally from New Orleans but have lived in London, Paris, and Barcelona for the past 30 years and I can tell you that eating pizza with a knife and fork is the norm pretty much all over Europe, not just in Italy. Only "fast food" pizza chains (Pizza Hut, Dominos, etc) slice the pizza but never in a restaurant, under any circumstances.
Not really, a lot of us cut slices and eat the slice with our hands. Almost everyone, really.
"Us" as in central Italians. And in the North too, from my experience.
We need Alessio to teach us how to make polenta! Or anything authentic. 😋
I'm scared but I watch the video 😂 ti sono vicina 😂😂 the wine in good😂😂 meno male ❤
Wish yall could try this little whole in the wall italian restaurant that me and the wife eat at.
Ok what's the name they are the best
Venite a DC e vi dimostriamo che è possibile portare qualcosa di autentico ITALIANO in US…nel nostro caso LA PINSA ROMANA ma siamo l’unica certificata su questa costa! Vi aspettiamo ragazzi LA CASINA DC
I like how Jess is easy going 😊
Wow, this video saved me some grief. - I looked into who owned the brand, and it's...The Cheesecake Factory Incorporated. Says a lot.
$20 for that "pizza" is insane!
Parma and Friuli are NOT the only places in Italy where prosciutto traditionally is made. What about Prosciutto Toscano, Prosciutto di Carpegna (Marche) and Prosciutto di Faeto (Puglia)? But anyway, thanks for an entertaining video. I fail to understand how restaurants/restaurant chains like this one think. If they do know anything about Italian cuisine, why not serve authentic Italian dishes? Millions of Americans have been to Italy, have had great food there and wish to experience the same delights back home. You risk leaving such guests disappointed. Of course, plenty of Americans have little acquaintance with genuine Italian food, but that kind of people tend to go to Olive Garden instead, don't they? If you call a restaurant North Italia, then guests will expect to find authentic food from Northern Italy on the menu, right?
I think he meant the two most known varieties of prosciutto crudo...he also forgot a friulian variety of crudo, "di Sauris" not well known as the other two anyway...
@S1byll4 Some would perhaps say these two are the most famous, but Tuscan prosciutto is very popular too and is exported to several other countries. Leaving it out is like saying "There are two well known French car brands; Citroën and Renault" (without mentioning Peugeot). It might be different in other countries, but here in Sweden prosciutto toscano is more common than San Daniele, but all of these three types of prosciutto are appreciated. Prosciutto di Carpegna and Prosciutto di Faeto are more rare.
E il Norcia?😅@@HerrBrutal-bl2fk
@enricacantori2984 Assolutamente! Non credo di aver provato il Prosciutto di Norcia, ma so che è famoso. Saluti dalla Svezia!🇸🇪❤️🇮🇹
The cheese on the pizza looks like they blended in some swiss cheese like emmentaler
Your experience with the "Bolognese Ragu" is interesting, as I had the exact same experience at a small restaurant claiming to be authentic Italian. Besides the fact that they served the sauce with spaghetti, instead tagliatelle or pappardelle, they also used the same type of sausage, and the taste of the fennel overpowered everything! It's possible that the ragu simmered for 4 hours and developed some deep flavor, but since the only thing I could taste was fennel, I will never know. American cooks, restaurants, etc., please stop putting this sausage in your meat sauces and marketing it as Bolognese!
Fresh pasta means “not dried” pasta. It doesn’t mean handmade
Restaurant style (and I am not talking about typical restaurant) polenta is typically done in "rustic" loaf style. It is usually done like you have it on the plate, OR allowed to set, cut into strips and fried. And there is a fine line between polenta and grits. They are basically one in the same. In fact corn-based polenta is pre-colombian. Italians did not invent it. It is early FUSION cuisine, a direct result of the colombian exchange and versions of it can be found all over the Americas, Southern Europe and Africa.
Thanks for the info
Ciao, Ma Alessio sei veramente del Friuli?? Se si di che zona? Complimenti per i vostri video, concordo pienamente con te per quanto riguarda le ricette è il cibo.
Living in a larger city, especially one with an Italian community, you should be able to find authentic Italian cuisine. A chain restaurant or a large "trendy" place is not going to deliver home style cuisine
Please try zero Otto Nove in Manhattan _ the owner Roberto is from Salerno , it has 4 of these restaurants and his original called Roberto’s in Arthur Avenue. Bronx- just like being in Italy 3:03
I’m not from the states, so we don’t have these restaurants, but I absolutely love these videos!
Alessio’s honesty and genuine reactions, whether good or bad, are always on pointe!
@@ILoveFountainPensCdn I would like to dine at an American restaurant like this just to find out how bad it actually is! I'm from Sweden and have only been to the US once. When I visited Florida I was very disappointed in the overall food quality. Fancy meals sucked, things like sushi and 'Mexican' food was average at best. Cheap fast food was awful. McDonald's and Burger King tastes so much better in Europe! I'm certain there IS good food in the US and I've actually prepared dishes inspired by the cuisine of Florida back home in Sweden that came out great, so it isn't the recipes and style of cooking as such that's bad. It's more about the poor ingredients and the widespread inability to cook in America. But again, I'm sure there exists good cooks and delicious food in the US. For instance, I've eaten at BBQ restaurants in Sweden where cooks from Texas were working. A truly magnificent experience!