Hi Guga, Culatello is not a salame (a spiced sausage with pepper, garlic and other spices, and a mix of different meats) but ham (the whole pig's dried/cured (only salt and "mold") leg). In fact is a very specific parma ham and quite similar (in the way it is made, not so much in the taste) to the spanish jamón serrano/ibérico...
@@NumberFourteen yes all "Salumi" are the product made from animals , treated with various technique and let them rest in a basement or cellar for months to years
@@NumberFourteen"Salumi" would literally translate to "charcuterie" while "salame" is just one type of charcuterie...I don't know if I explained myself well but at least I tried 😂
@@NumberFourteen Yep. Salume means "Salted meat" from latin. So it's a way to call all the cured meets that are done in italy, like Prosciutto, prosciutto cotto, bresaola, salame (kinda confusing, uhm? ahaha), Capocollo etc... If you see them, they are a lot similar in the exterior, but what it changes is the process or the type of meat. A lot of salumi are made of cured pork, but there are also bresaola that is beef for example.
This may not be a big deal to you but I really appreciate how respectful and quiet you are when filming in public. I can't stand to watch videos when TH-camrs act obnoxious in public places outside their sets. So, just letting you know I (and I'm sure others) notice how you act and treat other people and that makes your videos even nicer to watch and is a testament to the kind of person you are!
@Dave2.0 when you're the boss you can rock whatever threads you want. I would definitely be wearing slacks and something with a collar, but I am not Guga, so I can't pull off this gangster move.
@Dave2.0 when you're a boss you don't show off your boss status. It just comes with the territory. It's like asking the sun not to shine or the water to not be wet.
I love the idea of extremely expensive meat having mold involved, because you know that it was originally discovered because somebody was starving and had no choice but to eat moldy meat and realized it tasted amazing. To go from "I am so poor that I have no choice but to eat moldy meat" to "This moldy meat is so amazing you have to pay a ton of money to eat it" is hilarious to me.
About the same story for seafood here in the US. It used to be in the 1800s and I think really early 1900s, if you ate lobster, clams, shrimp, oysters, etc it meant you were poor. At that time the rich man's food was beef and maybe lamb.
Well, you are both right and wrong. It's not exactly mold but it is a fungus that is similar. Like the fungus that make blue cheese. But yeah, you are just about right.
@@JAF30 to add to your comment lobster was often given to slaves. Lobster and likely the others you listed would get stuck in fishing nets. So they would throw things like lobster to slaves cause they saw it as scraps.
I live in Parma and I m very happy your appreciation to our foods. The restaurant you visited is one of the most highly rated in the area. Except for culatello, the other plates are not classic parmesan food, but I m sure you ate marvellous dishes prepared with the best ingredients. Thanks for these videos
Guga… I cannot wait to see what new inspirational dishes result from your trip to Italy. You could almost see your mind building and creating with each bite you took.
I’ve been here a few times. It is by far the best ham in the world. And to be honest, the michelin star restaurant is good, but the best one is the one that is across it. It is a cosy small italian “simple” bistro where they serve all handmade pasta and home made bread together with the Culatello. It is just heaven if you’d ask me, definitely recommended and still not touristic. Hopefully it stays that way:)
@@SomeDude2346 I don’t think it has a name. You have the Michelin starr one, and then literally at the same “square/garden” lays the other one. It is also where you can purchase the Culatello and the wine
I can't help but smile when watching these videos of you experiencing these amazing things, Guga. It makes me really excited, as my brother and I are planning to take my mother to Rome. It was her 70th birthday last year, and we couldn't go because of the lingering effects of Covid on travel, but we're looking to make this trip happen real soon, and I cannot wait to explore Italy again!
@Guga Italian here; as you might've guessed, you are basically guaranteed to enjoy decent to marvelous food nationwide, and Emilia-Romagna is no exception. The amount of praise and respect you put in your descriptions is out of this world. But I'm Sicilian and obviously a little biased towards our own regional cuisine, I think you'd love it. I sure hope you'll give it a shot someday.
Guga, by my understanding, you went to very unique and expensive places but I really really hope you got the chance to go and eat somewhere with homemade cuisine like dishes; and here I'm not talking just about having pizza, but trying different dishes in different places. We especially have farmhouses who are pretty lovely to stop by and eat to, and they offer a huge variety of dishes for such a cheap price mostly, but you'll never leave famished. Anyway, culatello is delicious, for me it's hard to choose between it and the prosciutto of Parma, but there are so many delicious hams and salami here in every part of Italy, its actually hard to choose.
@bshorta It depends on where you're, mostly, cause you can find them more on the countryside or where there are hills or mountains.. Anyway, usually mostly outside of a city, but they're called "agriturismo" in italian; or you can also find them as "azienda agricola" and if lucky they might have a restaurant, but it's better to look into it first for those, cause in the last case they don't always have a restaurant but just sell products. Just look a bit into it and I'm sure you'll find something! Hope my answer has been helpful somehow, enjoy your trip!
@@gregkutvirt3341 huh, that's actually reasonable, a non italian speaker could actually misunderstand "salume" (cured meat not made from ground meat and fat) with "salame"
@@Stormvogel262 culatello is made with the best part of a pig's thigh, and undergoes a particuar treatment, very controlled. So yeah, it bears resemblance with prosciutto. Wouldn't know about the products you mentioned, not an expert on spanish cured meats.
@@robertocavicchi5333 Interesting. I'm curious to try but a quick google search says that it's not that easy to obtain (in The Netherlands). Curious how it compares to the prosciutto di parma.
I love to see people from the new world visiting these amazing old places in Europe. Of course you have your own amazing history in the Americas, but it is different. :) Great video Guga.
Guga I absolutely love your delivery and demeanor. One of the best You tube content providers. Top 3 for sure maybe the best. Thank you and your team . You make me smile and brighten my day.
Man eats Walmart steaks covered in Doritos and nearly falls over from groaning about how good it is. Goes to Italy, eats at a multigenerational Michelin starred restaurant with 4 chefs working to impress him. Instead, he stares like "My doritos steak tastes better." 😂
Pre-ordered your book and it came in yesterday. I have to say that I like what's in it. Lots of cool recipes and idea and also some good basic knowledge. Definitely glad I picked it up and I can't wait to make some of those recipes.
As an italian I tell you to go in a traditional family restaurant in Emilia, trust me, it will blow your mind. That was certainly a good restaurant, but the traditional emilian cuisine (and the traditional cuisine of every region) it's the real deal here.
0:38 we have those beetles in northern Missouri when the peaches and apples at our orchard are fruiting, they are the worst, they bury into and eat them
Very nice Guga. There's very much more to discover around Italy. For me Italian cuisine is atop the world's greatest. Charcuterie is as old as meat. Long before refrigeration existed men and women cured meats out of necessity. Hundreds of years later and we such great delicious foods to enjoy.
"Salumi", in Italy, usually pork, though sometimes other animals like beef, horse or turkey, air dried, sometimes ground and fermented first, called "Salame" (plural. "Salami"). "Culatello" is a type of "Salumi", tough not "Salame", the carefully trimmed, isolated largest muscle of the "Prosciutto" (Ham), washed with wine and proprietary seasonings depending on producer, then stuffed into a pork bladder, tied for even drying, and cured for at least 9 months, (espescially for smaller ones), and up to 3 or 4 years. (The trimmings are used to produce salami.) The mold grows on the outside of the casing, never actually touching the meat, and imparts the flavors of the humid air coming off the Po River, traditionally regulated by opening and closing special louvers depending on the time of day. The mold also slows the moisture loss so that, espescially in the larger hams, the Culatelli dry and equalize the moisture slowly to avoid case hardening and rot. Charcuterie is the French tradition of preserving meat, literally by cooking, though often is associated with dry curing as well, but only in France, not Italy, definitely not in Parma. The word itself translates to "cooked flesh". Most would argue that saucisson sec, and jambon Bayonne, for example would also be considered charcuterie; certainly the term is used more broadly here in America.
Guga, we call those beetles “June bugs” because they come around when it starts getting warmer and they are harmless. They are blind and are always running into things and they are tanks as well. My dog and I have a great time catching them together! Lol.
Lol, the experience is Priceless! The food is good… I’m a Chef and that’s my opinion. Lol, I think that Guga was saying the same but more Diplomatically!
Got your book.!!! and is Amazing. A real piece of art. Didn't have a chance to get to the event at Coral Gables. I just wanted to say thank you for all the inspiration and the knowledge. I didn't know how fun is to cook until discovered your TH-cam channel years ago. Thanks.!!
the reason for shaking the wine is that if it's very old it needs some time to mix with oxygene otherwise it doesn't tastes at its best. Shaking like that helps to accelerate the process
I was in one of those cellars in januarin South-Tiroli, the smell is just incredible, its almost like your walking inside of a smoked ham, its my happy place =D
I'm not fancy or bougee! (says the guy who cooks more A5 Wagyu than anyone else I know ROFL). Great video. Don't be shy about having strong reactions at fancy restaurants. As someone who has dined out at a fair number of Michellin star restaurants, I can tell you the Chefs work really hard to create those dishes, and everyone is worried about over reacting, but some of the best experiences I've had at those restaurants is when I have given strong positive feedback and the chef has come out almost giddy with excitement that someone is enthusiastic! I really enjoyed you sharing your experiences. Keep it up.
Guga, you can make your own butter. It's easy and you can control how much and what type of salt you add. Do it in one of your next videos, make compound butter using your own butter
There’s a really good video on the “Italia Squisita” TH-cam channel where the chef Massimo Spigaroli prepares that Culatello and explains its amazing history
For me, as an ESL, I do not know why you would call this "Salami"? Is that what Schinken is called in the US? But I live here for 12 years now and I never heard of it. Maybe it is just me. Not sure, but we call it Parma Schinken! (Schinken translates to Ham, so it would be Parma Ham). And yes, it is the best in the world, by any means! I miss that so much. Whenever I traveled to Italy, that was the one thing I got first! Great video, as always! Really enjoying your content!
For everyone who wants to know - Guga and his Wife experience the tasting menu - "THE FIRST TEN YEARS OF HISTORY OF ANTICA CORTE PALLAVICINA" and it is cost € 160 per person.
Great place to visit if you can afford it .I been twice when visiting Italy the whole region of Parma is famous for dairy and meat products only thing is very expensive and hard to find a good accommodation...this is the only negative thing hotels in the region are really bad...
Hey Guga, for the next videos it would be cool to have the all in prices of everything so that way we can get an idea of how accessible it is and how to plan trips if we go to these places!
Guga, Since your expertise is in steak, it would be great to see your impressions of the classic "Bistecca a la Fiorintina" made from Chianna Cattle. How about it? 👍
@@mrgalaxy396 Ikr... I'm from Serbia..😁 He would have a great time. To be honest, Balkan peninsula is the most beautiful part of Europe. I'm not writing or talking about this because I'm from Balkan... I'm writing and talking about this, because it's true and real. Been traveling across the Europe and world, but there is no place as Balkan. Balkan forever in my heart and soul. ❤
@@Vm94-p7u I'm from Serbia too, I haven't travelled nearly enough to claim Balkans is the most beautiful, but it's definitely very underrated for tourists. Cheaper too, unless you go to the fancy spots in Croatia/Greece.
Dear, google I got a crazy experiment for you freeze dry, a dry age steak do you remember the old video you did one time with freeze dry steaks ain’t how you rehydrate it down with tallow and water and beef stock. Try that with dry age steak and also with Wagyu or Kobe that will be an interesting experience.
the bladder sounds weird but you dont eat the bladder itself and sausages are tied with intestines and intestines are alot worse than bladder if you think about it
Guga, I’m taking my fiancé on our honeymoon to Italy this fall! we are huge foodies and so I would love your recommendations as well as if your comfortable how much that meal and tour cost? Thanks so much, love your videos!
Probably only the lunch will cost something around 400 euros for a couple. That's the price for a michelin star meal paired with wine but it dipends in a lot of things. If you want to taste traditional delicatessen like culatello it's not that expesive. Even good supermarket have good stuf but there are botteghe that sell high quality food in which you can taste them. If you want some other info i will help you
The most impressive thing is Guga creating a third TH-cam channel just so he can take his wife on holiday to all the fanciest places in Europe as a business expense. I enjoy these videos even though TH-cam is always trying to hide them from me, even though I’m subscribed.
Hi Guga, Culatello is not a salame (a spiced sausage with pepper, garlic and other spices, and a mix of different meats) but ham (the whole pig's dried/cured (only salt and "mold") leg). In fact is a very specific parma ham and quite similar (in the way it is made, not so much in the taste) to the spanish jamón serrano/ibérico...
Yeah it didn't even look like salami.
But it is a "Salume" right?
@@NumberFourteen yes all "Salumi" are the product made from animals , treated with various technique and let them rest in a basement or cellar for months to years
@@NumberFourteen"Salumi" would literally translate to "charcuterie" while "salame" is just one type of charcuterie...I don't know if I explained myself well but at least I tried 😂
@@NumberFourteen Yep. Salume means "Salted meat" from latin. So it's a way to call all the cured meets that are done in italy, like Prosciutto, prosciutto cotto, bresaola, salame (kinda confusing, uhm? ahaha), Capocollo etc...
If you see them, they are a lot similar in the exterior, but what it changes is the process or the type of meat. A lot of salumi are made of cured pork, but there are also bresaola that is beef for example.
This may not be a big deal to you but I really appreciate how respectful and quiet you are when filming in public. I can't stand to watch videos when TH-camrs act obnoxious in public places outside their sets. So, just letting you know I (and I'm sure others) notice how you act and treat other people and that makes your videos even nicer to watch and is a testament to the kind of person you are!
Spot on with this 🙌🏼
Absolutely correct. Also because of the place he was at - silence itself is part of the experience.
@@ianhawke I assume there were some stipulations for filming there, but he acts the same in other vids which is cool
Young people are obnoxious in public cuz they haven't grown up yet
It's even bigger than mia khalifa's collection of meat.
Love Guga going to a Michelin Starred restaurant rocking jeans, New Balance kicks, and a zipup. Straight baller.
YOU FORGOT HUGO BOSS BABY
idk seems kinda out of touch for sich a fancy ocasion
@Dave2.0 when you're the boss you can rock whatever threads you want. I would definitely be wearing slacks and something with a collar, but I am not Guga, so I can't pull off this gangster move.
@@Rufo2188 a fancy restaurant isnt the place to show off your boss status but i cant change it now
@Dave2.0 when you're a boss you don't show off your boss status. It just comes with the territory. It's like asking the sun not to shine or the water to not be wet.
- Guga eating at the restaurant: hmm... it's ok
- Guga explaining at his home: Woow! the flavour was incredible!
when you eat something bizarre it doesn't always hit right away.
Dude was way out of his league!
I love the idea of extremely expensive meat having mold involved, because you know that it was originally discovered because somebody was starving and had no choice but to eat moldy meat and realized it tasted amazing. To go from "I am so poor that I have no choice but to eat moldy meat" to "This moldy meat is so amazing you have to pay a ton of money to eat it" is hilarious to me.
About the same story for seafood here in the US. It used to be in the 1800s and I think really early 1900s, if you ate lobster, clams, shrimp, oysters, etc it meant you were poor. At that time the rich man's food was beef and maybe lamb.
hahaha so good. some salt dried stuff how gets moldy is some of the most dlicoius stuff kinda strange but whats doent kill you makes you stronger😂😂
Well, you are both right and wrong. It's not exactly mold but it is a fungus that is similar. Like the fungus that make blue cheese. But yeah, you are just about right.
Yeah your absolute right my bad english make my sentences in english not precisely 😂
@@JAF30 to add to your comment lobster was often given to slaves. Lobster and likely the others you listed would get stuck in fishing nets. So they would throw things like lobster to slaves cause they saw it as scraps.
I love how respectful you are of the cultures of the places you travel to. I'm so happy to see you enjoyed Italy!
I live in Parma and I m very happy your appreciation to our foods. The restaurant you visited is one of the most highly rated in the area. Except for culatello, the other plates are not classic parmesan food, but I m sure you ate marvellous dishes prepared with the best ingredients. Thanks for these videos
Guga… I cannot wait to see what new inspirational dishes result from your trip to Italy. You could almost see your mind building and creating with each bite you took.
These are the most thoughtful and respectful videos I have seen on Italian cuisine... Very nice can't wait for the next one❤
I’ve been here a few times. It is by far the best ham in the world. And to be honest, the michelin star restaurant is good, but the best one is the one that is across it. It is a cosy small italian “simple” bistro where they serve all handmade pasta and home made bread together with the Culatello. It is just heaven if you’d ask me, definitely recommended and still not touristic. Hopefully it stays that way:)
what is the name of the restaurant?
@@SomeDude2346 I don’t think it has a name. You have the Michelin starr one, and then literally at the same “square/garden” lays the other one. It is also where you can purchase the Culatello and the wine
I can't help but smile when watching these videos of you experiencing these amazing things, Guga. It makes me really excited, as my brother and I are planning to take my mother to Rome. It was her 70th birthday last year, and we couldn't go because of the lingering effects of Covid on travel, but we're looking to make this trip happen real soon, and I cannot wait to explore Italy again!
@Guga Italian here; as you might've guessed, you are basically guaranteed to enjoy decent to marvelous food nationwide, and Emilia-Romagna is no exception. The amount of praise and respect you put in your descriptions is out of this world.
But I'm Sicilian and obviously a little biased towards our own regional cuisine, I think you'd love it. I sure hope you'll give it a shot someday.
Guga, by my understanding, you went to very unique and expensive places but I really really hope you got the chance to go and eat somewhere with homemade cuisine like dishes; and here I'm not talking just about having pizza, but trying different dishes in different places. We especially have farmhouses who are pretty lovely to stop by and eat to, and they offer a huge variety of dishes for such a cheap price mostly, but you'll never leave famished.
Anyway, culatello is delicious, for me it's hard to choose between it and the prosciutto of Parma, but there are so many delicious hams and salami here in every part of Italy, its actually hard to choose.
Can you tell me how to find those farmhouses? I'm in Italy right now and would love to visit one!
@bshorta It depends on where you're, mostly, cause you can find them more on the countryside or where there are hills or mountains..
Anyway, usually mostly outside of a city, but they're called "agriturismo" in italian; or you can also find them as "azienda agricola" and if lucky they might have a restaurant, but it's better to look into it first for those, cause in the last case they don't always have a restaurant but just sell products.
Just look a bit into it and I'm sure you'll find something!
Hope my answer has been helpful somehow, enjoy your trip!
@@Debora_9x Thank you so much!
@bshorta You're welcome, hope it's been helpful! :)
Culatello is the king of cured meats, but really not a Salame
Perhaps they told him it was salUmi and he mistook it for salami
Looks like a ham? And is it better than pata negra bellota?
@@gregkutvirt3341 huh, that's actually reasonable, a non italian speaker could actually misunderstand "salume" (cured meat not made from ground meat and fat) with "salame"
@@Stormvogel262 culatello is made with the best part of a pig's thigh, and undergoes a particuar treatment, very controlled. So yeah, it bears resemblance with prosciutto. Wouldn't know about the products you mentioned, not an expert on spanish cured meats.
@@robertocavicchi5333 Interesting. I'm curious to try but a quick google search says that it's not that easy to obtain (in The Netherlands). Curious how it compares to the prosciutto di parma.
I'm Italian, I'm proud of your words. Viva l'Italia 🇮🇹
I love to see people from the new world visiting these amazing old places in Europe. Of course you have your own amazing history in the Americas, but it is different. :) Great video Guga.
Thanks for visiting our country and appreciate our food culture❤🇮🇹
I love to listen how you talk about my country’s food, great videos❤️
I wish I was there when you were in Italy. I am waiting for you in Australia
Have you guys met?
This is a collaboration I’d love to see!!!
Guga I absolutely love your delivery and demeanor.
One of the best You tube content providers.
Top 3 for sure maybe the best.
Thank you and your team .
You make me smile and brighten my day.
Man eats Walmart steaks covered in Doritos and nearly falls over from groaning about how good it is. Goes to Italy, eats at a multigenerational Michelin starred restaurant with 4 chefs working to impress him. Instead, he stares like "My doritos steak tastes better." 😂
The American one is the walmart version of everything, the taste is no exception
Pre-ordered your book and it came in yesterday. I have to say that I like what's in it. Lots of cool recipes and idea and also some good basic knowledge. Definitely glad I picked it up and I can't wait to make some of those recipes.
As an italian I tell you to go in a traditional family restaurant in Emilia, trust me, it will blow your mind. That was certainly a good restaurant, but the traditional emilian cuisine (and the traditional cuisine of every region) it's the real deal here.
Stavo per scriverlo io 😂
There is not italian traditional cuisine, unless you like fat and cavoli a morsi.
@@threepotatoes4388 tf u on😂
@@threepotatoes4388 You're absolutely clueless.
nice name u got there lol
Thank you Guga for sharing all those amazing experiences with us ❤
0:38 we have those beetles in northern Missouri when the peaches and apples at our orchard are fruiting, they are the worst, they bury into and eat them
I'm always really living through guga and his travels. Good work love these vlogs. Have a great day guga.
In Italy 🇮🇹 we drank wine at lunch and dinner or in-between for desert with peaches as kids, and I never became an alcoholic, it was our kool-aid/soda
Very nice Guga. There's very much more to discover around Italy. For me Italian cuisine is atop the world's greatest. Charcuterie is as old as meat. Long before refrigeration existed men and women cured meats out of necessity. Hundreds of years later and we such great delicious foods to enjoy.
"Salumi", in Italy, usually pork, though sometimes other animals like beef, horse or turkey, air dried, sometimes ground and fermented first, called "Salame" (plural. "Salami").
"Culatello" is a type of "Salumi", tough not "Salame", the carefully trimmed, isolated largest muscle of the "Prosciutto" (Ham), washed with wine and proprietary seasonings depending on producer, then stuffed into a pork bladder, tied for even drying, and cured for at least 9 months, (espescially for smaller ones), and up to 3 or 4 years. (The trimmings are used to produce salami.) The mold grows on the outside of the casing, never actually touching the meat, and imparts the flavors of the humid air coming off the Po River, traditionally regulated by opening and closing special louvers depending on the time of day. The mold also slows the moisture loss so that, espescially in the larger hams, the Culatelli dry and equalize the moisture slowly to avoid case hardening and rot.
Charcuterie is the French tradition of preserving meat, literally by cooking, though often is associated with dry curing as well, but only in France, not Italy, definitely not in Parma. The word itself translates to "cooked flesh". Most would argue that saucisson sec, and jambon Bayonne, for example would also be considered charcuterie; certainly the term is used more broadly here in America.
Guga, we call those beetles “June bugs” because they come around when it starts getting warmer and they are harmless. They are blind and are always running into things and they are tanks as well. My dog and I have a great time catching them together! Lol.
Best food & wine in the world, I love Italy
Incredible video Guga !
Lol, the experience is Priceless! The food is good…
I’m a Chef and that’s my opinion. Lol, I think that Guga was saying the same but more Diplomatically!
Lol, I’ve also been to Italy…
I think I’m reading between the lines in this vid Guga!
Surprised the video isn't sponsored by Expedia. Loving the travel series.
Frog legs are briny.
Liked the variety of the dishes.
Prosciutto and salami in Italy goes beck before the Romans. The word salame comes from sale, salt, they dried the meat with salt or smoked.
Been waiting for this video, these world vlogs are really fun to watch. great video Guga!
Very happy to see that you enjoyed our country hopefully you will come visit again and try some new foods
Guga, pls do various trips where you visit the various regions of Italian and typical food specialties. It would be really nice
Probably not tha same quality but if you good in a good supermarket you can find a very good culatello in italy and it's not so expansive.
@@lazyscream7 I don't know, it could be. But that's not what I wrote or asked in my message
guga really is Good at anything about meat keep up the good work guga foods :0
Love seeing your trip following where @thekoreanenglisman & @Jolly did their Italian Food Tour! It’s soo good to see a different perspective! 😊❤
Thanks for taking us along, great video
Love the content from italy bro!!! I love how you talk about our country with a lor of respect
Got your book.!!! and is Amazing. A real piece of art. Didn't have a chance to get to the event at Coral Gables. I just wanted to say thank you for all the inspiration and the knowledge. I didn't know how fun is to cook until discovered your TH-cam channel years ago. Thanks.!!
Cooking meats in bladder is the origin of SOUS-VIDE. Tried it, works well. Exept it doesn't store for multiple years.
the reason for shaking the wine is that if it's very old it needs some time to mix with oxygene otherwise it doesn't tastes at its best. Shaking like that helps to accelerate the process
Been there a couple of years ago, the appetizer with 3 different shades of culatello (from the less to the most cured) were awesome
That bug is called a green fig beetle, you can also find it in western parts of the US and Mexico
I was in one of those cellars in januarin South-Tiroli, the smell is just incredible, its almost like your walking inside of a smoked ham, its my happy place =D
Dude, you need to make your own cultured butter. It is so easy to do and so much better than any store bought.
Blader cooking is medieval sous-vide
Guga travel videos are the best.
Guga você é brasileiro?
I'm not fancy or bougee! (says the guy who cooks more A5 Wagyu than anyone else I know ROFL). Great video. Don't be shy about having strong reactions at fancy restaurants. As someone who has dined out at a fair number of Michellin star restaurants, I can tell you the Chefs work really hard to create those dishes, and everyone is worried about over reacting, but some of the best experiences I've had at those restaurants is when I have given strong positive feedback and the chef has come out almost giddy with excitement that someone is enthusiastic! I really enjoyed you sharing your experiences. Keep it up.
Great Guga! Enjoy Italy!
Guga, you can make your own butter. It's easy and you can control how much and what type of salt you add. Do it in one of your next videos, make compound butter using your own butter
Well That does it, I have a very good friend in Parma, Italy. I'm booking that trip ASAP
Chapeau Guga ... my favorite video of yours ,,, Brilliant
There’s a really good video on the “Italia Squisita” TH-cam channel where the chef Massimo Spigaroli prepares that Culatello and explains its amazing history
What a cool experience man thanks for shafting !!!
Ogni volta che dice Salame, l'Italiano produttore del culatello Muore.
🤣🤣🤣
Guga when tasting something amazing 4:57. HOOO HO HUEE HOOOOO
The Emerald Ashe Borer are very distinct. Nice to see you enjoying your success Guga.
As an Italian American I really appreciate these videos .
A must try is Prosciutto Danielle. The pigs are only fed acorns.
For me, as an ESL, I do not know why you would call this "Salami"? Is that what Schinken is called in the US? But I live here for 12 years now and I never heard of it. Maybe it is just me.
Not sure, but we call it Parma Schinken! (Schinken translates to Ham, so it would be Parma Ham). And yes, it is the best in the world, by any means! I miss that so much. Whenever I traveled to Italy, that was the one thing I got first! Great video, as always! Really enjoying your content!
0:37 That's a fig beetle!!! I used to tie a string and let em fly when I was a kid LOL
Thats not salami!
I love the fact that guga went to a really special place like Emilia Romagna and not to the standard touristic points💪🏼💪🏼
I hope you made a video on bistecca florentina while you were there! It'd be awesome to see your reaction to that steak
Italians took tail to snout literally. I hope you're going to South Italy
For everyone who wants to know - Guga and his Wife experience the tasting menu - "THE FIRST TEN YEARS OF HISTORY OF ANTICA CORTE PALLAVICINA" and it is cost € 160 per person.
0:38
Theese or alike bugs are quite common in Poland, in spring.
Hey Guga, as much compound butters you use in your experiments, would you do a video of you churning butter from scratch
Guga bout time you got to Italy, hopefully you all enjoyed the beef.
Great place to visit if you can afford it .I been twice when visiting Italy the whole region of Parma is famous for dairy and meat products only thing is very expensive and hard to find a good accommodation...this is the only negative thing hotels in the region are really bad...
Welcome to Emilia Romagna.
Land of food, luxury cars and love.
Good morning Guga ☕️ happy Friday
Hey Guga, for the next videos it would be cool to have the all in prices of everything so that way we can get an idea of how accessible it is and how to plan trips if we go to these places!
Both jealous as hell and happy for you lol. Looks like I need to go back to Italy lol
My boy lookin good, like healthy af
Many Italians are very proud of their meat
2:46 If menu doesn't have price, it must be free. Very cool.
Is this becoming a travel series? Would love to see that imagine you travelling with dry edged angel
Guga you're one f**king lucky man!
such an amazing experience, hope i'll try it one day
Guga hopefully you mecican food god take some this what we have seen with you to home from europe! And we are really waiting for it!
Guga,
Since your expertise is in steak, it would be great to see your impressions of the classic "Bistecca a la Fiorintina" made from Chianna Cattle.
How about it? 👍
The bladder is the originator of souvide
You should come to Balkan peninsula. It's near Apennine peninsula.
Guga would be right at home here. Tons of meat centric dishes, more laid back culture, great scenery.
@@mrgalaxy396 Ikr... I'm from Serbia..😁 He would have a great time. To be honest, Balkan peninsula is the most beautiful part of Europe. I'm not writing or talking about this because I'm from Balkan... I'm writing and talking about this, because it's true and real. Been traveling across the Europe and world, but there is no place as Balkan. Balkan forever in my heart and soul. ❤
@@Vm94-p7u I'm from Serbia too, I haven't travelled nearly enough to claim Balkans is the most beautiful, but it's definitely very underrated for tourists. Cheaper too, unless you go to the fancy spots in Croatia/Greece.
Plead guga, I want to see all your videos in Italy rn😭😭
Dear, google I got a crazy experiment for you freeze dry, a dry age steak do you remember the old video you did one time with freeze dry steaks ain’t how you rehydrate it down with tallow and water and beef stock. Try that with dry age steak and also with Wagyu or Kobe that will be an interesting experience.
"I'm not saying it was bad!" Vs his face 😂
the blader gives a verry interesting aftertaste if u do this with meat and its really not rare to see in Italy
the bladder sounds weird but you dont eat the bladder itself and sausages are tied with intestines and intestines are alot worse than bladder if you think about it
Intestines are delicious, they are a traditional ingredient in my country
there's a old recipe in spain similar to the peach with red wine, but with pears instead
We just need a GugAdventures for this kinda stuff! :D
Guga, I’m taking my fiancé on our honeymoon to Italy this fall! we are huge foodies and so I would love your recommendations as well as if your comfortable how much that meal and tour cost?
Thanks so much, love your videos!
Probably only the lunch will cost something around 400 euros for a couple. That's the price for a michelin star meal paired with wine but it dipends in a lot of things. If you want to taste traditional delicatessen like culatello it's not that expesive. Even good supermarket have good stuf but there are botteghe that sell high quality food in which you can taste them. If you want some other info i will help you
The most impressive thing is Guga creating a third TH-cam channel just so he can take his wife on holiday to all the fanciest places in Europe as a business expense.
I enjoy these videos even though TH-cam is always trying to hide them from me, even though I’m subscribed.
"I saw it on TikTok... That's what you're supposed to do"
Lionfield: *smacks*
Come over to Norway!!
Guga! You Should visit Giorgione in Umbria in his restaurant! Please