When I visited Italy, I FELT like I ate like a pig. However, I LOST so much weight! I had wine daily and NEVER got drunk or got a headache like I always do in the U.S. I literally would move there for the food and friendly smiles alone. I love their culture so much. I had the best time. 👌🏾
@@brunor.2895I think they’re talking about all the immigrants that’ve been flooding out of Africa and into Europe for the past… 20 years now?? Give or take
Wow this was incredible to see all these foods get made in such a traditional way! We love Italian food and can't wait to go back to Italy someday. Thanks for such a great video!
bravo!!!Mi scuso per gli errori, sto traducendo tramite Google, sono felicissimo di questo meraviglioso video! Ho cucinato le linguine per tre ore e mi sono piaciute le tue storie! sei ben fatto!!!!
I love tomatoes so my mouth was watering watching the sauce being made. That sauce looked fantastic - such a beautiful color and I’m sure it tasted fantastic. So interesting to see it made from scratch.
Ohhhh, I so remember eating focaccio with tomato made in these wood ovens from the south of Italy. Italians know how to make food just perfect. Simple ingredients, but pure quality so it has the best flavors.
It’s sad to see traditional methods such as these become a thing of the past :( and it makes me love the people like Isabella and her family keeping these traditions alive for as long as they have
I remember every late August my dad would clean out the garden and also bring home 3 bushels from the neighbors farm and he mom and I would start the process.. I can still smell the tomatoes cooking and him always reminding me “Don’t let the machine run dry!!!” 60 years later, I still have his machine, but unfortunately haven’t used it in years 🙏🙏🙏 just like they’re doing it! We’d put up 50+ quarts.
I’m from south Italy and my grandparents used to make their own tomato sauce and also olive oil ❤ rn they’re too old to do that but these are amazing memories
Orecchiette has always been a favorite pasta shape and I could watch Nonna make it all day long. @ 13:30-24:30 The sizes, the flip for the “everywhere except Bari” style, the rough texture to hold the sauce, and all with a butter knife. Wow. She makes it look so easy it lulls one into a false sense of thinking, “…I can totally do that!” Except I most likely cannot lol. She makes me want to try though. I’m pretty sure I’ve got the semolina flour somewhere over near the…
It's normal just like no menopause bfre 60 n every year new love pure good normal no wrong type kids wth daily love sx attachments full of life always every secnd normal life wth appropriate righteous true lover young virgin innocent jaan boy husband.
Making the sauce... Years ago in the fall, my sisters-in-law and I made 900 quarts. It took a few weeks to get them done. we had an assembly line going (with seven kids under the age of 7 underfoot!). We used the same process as the lady in the story except we didn't cook the sauce before putting it through the sieve. We cold packed the jars in a 50 gallon drum in the back yard and let them cook over night... and yes, this was in the U.S. in the 70s. :)
Thanks so much for the very thorough and informative video-I just bought a ninja and was concerned about the hot surface after “cleaning” the racks/inside/etc. Your video acknowledged this issue but also balanced it out with tons of concrete, professional advice-thanks!
While there are some commonalities, every Italian family I know swears by their homemade sauce and makes it a bit differently. As soon as she added sugar and left out the garlic, I could hear my grandmother make that derisive noise all Italian grandmothers make at new cooks: you left out an essential ingredient/step. We leave bigger chunks of tomato pulp, use garlic and olive oil, tomato paste as well as fresh tomatoes (skinned) salt, basil AND a touch of fresh parsley and oregano, a pinch of red pepper and then time in the big cast iron pan. Yes, we do pass down equipment - my daughter uses some tools passed down from my great grandmother. Whatever recipe you use, the freshest ingredients and family traditions make the best sauce!
i use garlick and white pepper, also i like to put one blended caramelized onion per 4kg of tomato, i dont use basil/oregano/parsley cause i put those AFTER when i do pasta/pizza/lasagna the amounts varies i like oregano and no parsley on pizza, basil and parsley for pastas
Woah the process of making tomato sauce brought back memories. When it came to making tomato sauce, my task as a kid was cleaning the jars, which I despised with every fiber of my being lol We would process up to 180 kg of tomatoes, and I had to clean over 100 jars all by myself. It was a laborious task that left my hands wrinkled and my knees hurting :( But it is true that as you grow up, you are promoted to more fun activities hahaah Nevertheless, it was all worth it when we sat down for pasta: spaghetti, lasagna, gnocchi, or cannelloni. As I grew older, we would celebrate a successful day of making tomato sauce with a bottle of apple or pineapple cider💕
1. Tomato sauce: I never thought about how lucky I am for the tradition my uncle introduced my dad and me to. My uncle grows tomatoes, and has an Italian MIL who has taught him all about her recipes and traditional methods. He was the only one who showed any interest in it. Now, we collect up all the tomatoes my uncle grows (screw a green thumb, he has a whole green arm) and we spend a day making sauce together. We don’t add the basil, just salt, and it’s so good. We use it in everything from sauce, to salsa, to tikka masala.
Ainda não tinha visto limões desse tamanho nem tampouco comer a casca do limão siciliano, mas tão somente a raspa que segundo ela é macia e levemente adocicada. Interessante, gostaria de provar até porque adoro limonada, sendo meu suco favorito (depois do de açai,, cupuaçu, buriti, etc...rs..).
OOOOOOOOOOO in the pesto part...that cheese...as a Norwegian I can tell you this...cheese is bliss especially brown cheese, but with that one I think it's because it 's the most common cheese in Norway...but you give me a cheese board...I might even eat the board yes!!!! 🧀🧀
My heritage is part Norwegian and you’re confirming that my love of cheese is in my 🧬 lol. Do you claim coffee, too, or is that from my Swedish ancestors lol?
jeez, the very first video made me feel like I'm back in Sorrento/Salerno visiting family and being taken to their farm to make food lmao. What makes it funnier is how here in the US visiting a farm entails smelling manure and the excessively burly guy running the farm. Whereas in Italy it's borderline models gently picking tomatoes and smiling at you lmao. Also, tomatoes have got to be one of, if not THE most versatile "fruit" in the world lmao.
Boa tarde, essa máquina para produzir o extrato de tomates lembra-me as antigas máquinas de fazer carnes moídas; meio que artesanal. modernizado, porém mais saudável do que as industrializadas,, sem dúvida. Acredito que devem existir no mercado para uso doméstico. Fazer esses macarrões me lembra pessoas quando estão nervosas ou mesmo que querem relaxar e distrair-se, e estouraram as bolinhas que vem no plástico. Tem aqueles que divertem-se usando os dedos com ideias criminosas para estourarem pessoas. Bom, parabéns pela reportagem, obrigada a todas e todos.
Love the info, I'm traveling to Italy for 2 weeks in about 19 days...would be great to put the name of the city you are featuring because closed captioning didn't pick it up
I started making my own sauce from the canned certified Italian tomatoes, I won’t be going back. I can imagine the sauce they have if my canned ones are good lol.
Don't be so sure about those so called Italian Tomatoes. Search for that very important and informative documentary about the Chinese takeover of that red gold...
You guys HAVE to try the Limomcello if you drink!!! I loved the process so I wanted to try it, but when I went to the liquor store, the 26% alc volume made me a little nervous lol. BUT IT IS SO SMOOTH!!! You can barely taste the alcohol LOL, it tastes like juice and you dont have to make a cocktail with it if you dont want to. Which i also say be careful, one glass is enough fpr me, and i have a fairly high tolerance 😅 but it is VERY much worth a try. I'd also say it its worth the price!! Where I am, it's only $30 USD, which for the amount, alc content and sweetness, is worth it to me!!! I recommend drinking it cold, i had it both room temp and refrigerated, and cold is best in my opinion. I hope this helps anyone wondering if its good or not... it is!! Not tart at all!!
You'd think that during 60 years they might at least once try to raise the terra cotta bowl up so it's closer to the outlet and doesn't create as much splatter and overspill. 🤷♂
@@nandanasalvi Aluminium pots are absolutely traditional! In French cuisine, Escoffier REMOVED them to be replaced by copper ones. I think, a bit of splashing probably adds to the overall experience but yes, someone might have thought of raising that bowl.
This is my 2AM thing whenever I can't sleep. But I always end up starving.
Current mood. Can confirm.
Current mood too
Samsies
@@gull5604. I j sww
True artisans in everything they do. That's what makes Italian products so special. The care in production shows.❤
Got to say Italians have a deep appreciation for food and they are amazing at preparing it
I want to come italy can you help me?
When I visited Italy, I FELT like I ate like a pig. However, I LOST so much weight! I had wine daily and NEVER got drunk or got a headache like I always do in the U.S. I literally would move there for the food and friendly smiles alone. I love their culture so much. I had the best time. 👌🏾
me too I love Italy so much Im Tunisian nearly we have the same traditional food and warm weather and beautiful beaches 🥰
It’s like Africa now though
@@gerRulewhy do you say so?
@@brunor.2895immigrants
@@brunor.2895I think they’re talking about all the immigrants that’ve been flooding out of Africa and into Europe for the past… 20 years now?? Give or take
Wow this was incredible to see all these foods get made in such a traditional way! We love Italian food and can't wait to go back to Italy someday. Thanks for such a great video!
Beautiful host , love from Kenya 🇰🇪🇮🇹
I’m Vietnamese but the Italia tomato sauce is very delicious to my taste. I think I must trust this way of making it soon. It looks so good.
Nice tasty helthy food👍👍👍
Don't know how I found myself here but it was such a great watch
bravo!!!Mi scuso per gli errori, sto traducendo tramite Google, sono felicissimo di questo meraviglioso video! Ho cucinato le linguine per tre ore e mi sono piaciute le tue storie! sei ben fatto!!!!
❤❤❤I pass through this channel to educate myself about Italians cuisine. I find it all amazing to learn and to watch ❤
I love tomatoes so my mouth was watering watching the sauce being made. That sauce looked fantastic - such a beautiful color and I’m sure it tasted fantastic. So interesting to see it made from scratch.
It's wonderful to see three generations come together to make sauce out of the garden's bounty!
All the food look tasty. I felt like I’m already in Italy just by watching this video! Would love to visit Italy one day!
The making of foccaccia is beautiful to watch
I watched this eating pasta with tomato sauce, made of butter, onion and garlic. Simple and delicious!
Ohhhh, I so remember eating focaccio with tomato made in these wood ovens from the south of Italy. Italians know how to make food just perfect. Simple ingredients, but pure quality so it has the best flavors.
It’s sad to see traditional methods such as these become a thing of the past :( and it makes me love the people like Isabella and her family keeping these traditions alive for as long as they have
I want to come italy can you help me?
Soon we’ll just put s capsules in a machine and in 3 seconds an entire turkey dinner pops out
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
I remember every late August my dad would clean out the garden and also bring home 3 bushels from the neighbors farm and he mom and I would start the process.. I can still smell the tomatoes cooking and him always reminding me “Don’t let the machine run dry!!!” 60 years later, I still have his machine, but unfortunately haven’t used it in years 🙏🙏🙏 just like they’re doing it! We’d put up 50+ quarts.
I’m from south Italy and my grandparents used to make their own tomato sauce and also olive oil ❤ rn they’re too old to do that but these are amazing memories
Go and learn that shit from them with you physical power and their knowledge
I want to come italy can you help me?
Olive oil, sauce, dfrnt spice mixture making, dfrnt herbs mixture making, etc, I hav been thinking n interested . I love
@@nature.112 u urself provide all ur info's n why,fr wht, next etc issues make clear wth self
@@JorisSchweppe I also want to, I would love to
Orecchiette has always been a favorite pasta shape and I could watch Nonna make it all day long. @ 13:30-24:30 The sizes, the flip for the “everywhere except Bari” style, the rough texture to hold the sauce, and all with a butter knife. Wow. She makes it look so easy it lulls one into a false sense of thinking, “…I can totally do that!” Except I most likely cannot lol. She makes me want to try though. I’m pretty sure I’ve got the semolina flour somewhere over near the…
😊😊😊😊
Terrific video! Very informative.
Grateful to my Italian friends who showed me how to make sauce years ago! Thank you for verification 🥰
That old lady, making the tomato sauce, being 81 and walking around like someone in their 50's, strong like an ox. Must be all that tomatoes.
It's normal just like no menopause bfre 60 n every year new love pure good normal no wrong type kids wth daily love sx attachments full of life always every secnd normal life wth appropriate righteous true lover young virgin innocent jaan boy husband.
what a triumph of a video, in one fell swoop it's preserving (ha!) an entire food culture
Making the sauce... Years ago in the fall, my sisters-in-law and I made 900 quarts. It took a few weeks to get them done. we had an assembly line going (with seven kids under the age of 7 underfoot!). We used the same process as the lady in the story except we didn't cook the sauce before putting it through the sieve. We cold packed the jars in a 50 gallon drum in the back yard and let them cook over night... and yes, this was in the U.S. in the 70s. :)
Great sharing....have a wonderful day.....
This channel always offers the best quality videos. We hope to see more of these.
No matter what the country or culture, cooking with FIRE
Thanks so much for the very thorough and informative video-I just bought a ninja and was concerned about the hot surface after “cleaning” the racks/inside/etc. Your video acknowledged this issue but also balanced it out with tons of concrete, professional advice-thanks!
Thanks for a wonderful video full of great inspiration for the kitchen and some wonderful tips on cooking
As one born there but gone many years, watching this has been restorative to my Italian soul.
Thank you for making this video 🤍
This channel always offers the best quality videos. We hope to see more of these.
Cheese, bread, pasta, tomatoes, olive oil, cured meat, red meat. Gotta love it!
On the "Grannie's pasta" I wish they would do a slo-mo of her pasta making. She is SO fast!! Amazing!!
The orecchiette? Once it's in the wormy shape, cut and indent each w your thumb :)
While there are some commonalities, every Italian family I know swears by their homemade sauce and makes it a bit differently. As soon as she added sugar and left out the garlic, I could hear my grandmother make that derisive noise all Italian grandmothers make at new cooks: you left out an essential ingredient/step. We leave bigger chunks of tomato pulp, use garlic and olive oil, tomato paste as well as fresh tomatoes (skinned) salt, basil AND a touch of fresh parsley and oregano, a pinch of red pepper and then time in the big cast iron pan. Yes, we do pass down equipment - my daughter uses some tools passed down from my great grandmother. Whatever recipe you use, the freshest ingredients and family traditions make the best sauce!
Your family's sauce sounds absolutely amazing 🤩
@@MIDNITE69 Thank you! It's how my husband and I started dating. lol
i use garlick and white pepper, also i like to put one blended caramelized onion per 4kg of tomato, i dont use basil/oregano/parsley cause i put those AFTER when i do pasta/pizza/lasagna the amounts varies i like oregano and no parsley on pizza, basil and parsley for pastas
9⁰
I want to come italy can you help me?
First time I watch your video and loved it...very educational.
I really enjoyed watching this documentary. Congratulatiojns!
Very nice - I love it.
Great! congratulations! nice... my respects. Chao from Paraguay
tamsak done po waiting
Ivan with his Focaccia made me drool
very good
The clipping of the ends of some words just reminds me of my nonna and her very Neapolitan accent ❤
The tomato sauce makes me wanna learn Italian and find a wife over there.
very good video !
Thats some good eats right there!😋
Italians do everything right related to food.
Their food are disgusting and taste bland
@@VoltzV1 you are american tho
Nah, Italian food is overrated af. The same bland and boring ingredients with no flavor.
@@Tigerdriver91Academy average american opinion about food
@@andreavallone3673 Not American. Cope.
Grateful to my Italian friends who showed me how to make sauce years ago! Thank you for verification
Italian food is my favorite.
So grösser Pizza & Wunderschönes Wochenende
Good ideas!
Yummy pomodoro fresco ❤
Me encanta la comida italiana 😊
My brothers name is BARI so it was nice to see BARI it self 🎉
I adore Nunzia!
great job!
You have make me so hungry ❤
The women of Italee are a different breed. They are great chefs and mothers and wives. They are great people.
Woah the process of making tomato sauce brought back memories. When it came to making tomato sauce, my task as a kid was cleaning the jars, which I despised with every fiber of my being lol We would process up to 180 kg of tomatoes, and I had to clean over 100 jars all by myself. It was a laborious task that left my hands wrinkled and my knees hurting :( But it is true that as you grow up, you are promoted to more fun activities hahaah
Nevertheless, it was all worth it when we sat down for pasta: spaghetti, lasagna, gnocchi, or cannelloni. As I grew older, we would celebrate a successful day of making tomato sauce with a bottle of apple or pineapple cider💕
I want to come italy can you help me?
@nature.112 I'd love to, but I don't live in Italia :( I'm not even European lol I hope you can get help from a local!!! Best of wishes
@@sabssabssabs miss you are so beautiful & cute.
@@sabssabssabs can you arrange me a local, if you can?
@melodeebeasley8494 but i have no visa.can u help me to arrange a visa.
Watching here👏
Awesome ❤
I’m just so charmed by them using an old glass coke bottle! ❤
I want to come italy can you help me?
1. Tomato sauce: I never thought about how lucky I am for the tradition my uncle introduced my dad and me to. My uncle grows tomatoes, and has an Italian MIL who has taught him all about her recipes and traditional methods. He was the only one who showed any interest in it. Now, we collect up all the tomatoes my uncle grows (screw a green thumb, he has a whole green arm) and we spend a day making sauce together. We don’t add the basil, just salt, and it’s so good. We use it in everything from sauce, to salsa, to tikka masala.
How much salt do you use? Any particular salt type?
They'd be nothing if it wasnt for the introduction of the devils red tomatoes from mexico.🍅🍅🍅 😂
most of these dishes have NO tomato, smartypants
Gratzé Millé Bella 🌺✨♨️🙏🏼☺️🔆
Good job
O toque final, não poderia ser de outro, mas da vovó.
Thanks,
When do we eat?!? Fantastic! Oh my!
Just put some prosciutto on my 13 topping pizza! So good!
I can eat pal ! But you in a league of your own!
Your Mrs a star ! Cleaning up after you 😂
thanks
Looked tasty Insider Food I liked this video yes!!!!👍😅
Ainda não tinha visto limões desse tamanho nem tampouco comer a casca do limão siciliano, mas tão somente a raspa que segundo ela é macia e levemente adocicada. Interessante, gostaria de provar até porque adoro limonada, sendo meu suco favorito (depois do de açai,, cupuaçu, buriti, etc...rs..).
Nunzia is bad ass and she looks like a fun lady! ❤️
Oh I want those jars!
希望有一天我能去吃這些 正宗義大利食物，看起來超讚的!
Love watching food when I am hungry!!!
OOOOOOOOOOO in the pesto part...that cheese...as a Norwegian I can tell you this...cheese is bliss especially brown cheese, but with that one I think it's because it 's the most common cheese in Norway...but you give me a cheese board...I might even eat the board yes!!!! 🧀🧀
My heritage is part Norwegian and you’re confirming that my love of cheese is in my 🧬 lol. Do you claim coffee, too, or is that from my Swedish ancestors lol?
jeez, the very first video made me feel like I'm back in Sorrento/Salerno visiting family and being taken to their farm to make food lmao. What makes it funnier is how here in the US visiting a farm entails smelling manure and the excessively burly guy running the farm. Whereas in Italy it's borderline models gently picking tomatoes and smiling at you lmao. Also, tomatoes have got to be one of, if not THE most versatile "fruit" in the world lmao.
Boa tarde, essa máquina para produzir o extrato de tomates lembra-me as antigas máquinas de fazer carnes moídas; meio que artesanal. modernizado, porém mais saudável do que as industrializadas,, sem dúvida. Acredito que devem existir no mercado para uso doméstico. Fazer esses macarrões me lembra pessoas quando estão nervosas ou mesmo que querem relaxar e distrair-se, e estouraram as bolinhas que vem no plástico. Tem aqueles que divertem-se usando os dedos com ideias criminosas para estourarem pessoas. Bom, parabéns pela reportagem, obrigada a todas e todos.
Love the info, I'm traveling to Italy for 2 weeks in about 19 days...would be great to put the name of the city you are featuring because closed captioning didn't pick it up
She says the city's name on each segment.
I started making my own sauce from the canned certified Italian tomatoes, I won’t be going back. I can imagine the sauce they have if my canned ones are good lol.
Don't be so sure about those so called Italian Tomatoes.
Search for that very important and informative documentary about the Chinese takeover of that red gold...
Federica and Claudia 😍
Claudia makes me want to learn Italian. Just love the accent, but that women in the ham section was super fast.
Delish recipe.
You guys HAVE to try the Limomcello if you drink!!!
I loved the process so I wanted to try it, but when I went to the liquor store, the 26% alc volume made me a little nervous lol. BUT IT IS SO SMOOTH!!! You can barely taste the alcohol LOL, it tastes like juice and you dont have to make a cocktail with it if you dont want to. Which i also say be careful, one glass is enough fpr me, and i have a fairly high tolerance 😅 but it is VERY much worth a try. I'd also say it its worth the price!! Where I am, it's only $30 USD, which for the amount, alc content and sweetness, is worth it to me!!! I recommend drinking it cold, i had it both room temp and refrigerated, and cold is best in my opinion.
I hope this helps anyone wondering if its good or not... it is!! Not tart at all!!
You'd think that during 60 years they might at least once try to raise the terra cotta bowl up so it's closer to the outlet and doesn't create as much splatter and overspill. 🤷♂
But that would break the tradition, right?
After using an aluminium pot and plastic colanders, what's exactly left from that tradition?
@@ireneinbarcelona
@@nandanasalvi Aluminium pots are absolutely traditional! In French cuisine, Escoffier REMOVED them to be replaced by copper ones. I think, a bit of splashing probably adds to the overall experience but yes, someone might have thought of raising that bowl.
Che bello 🎉🎉🎉🎉
Wish i was born and raised in Italy 😊
good
Superb Video Very Nice Food 👍
U could knit a pressed flowers shawl w a black background using the candy handspun
I would love to be taught by Nunzia to make pasta.
Oh my that is so delicious delicious
I love the pot at the beginning of the video about four minutes in I want one that size
Hello! Watching