I Thank you Eva, with Harper by your side, for showing us how to make them and be creative with our toppings! 🙌 Like the King’s son, I can only eat a bread’s crust but furthermore, I would need the Grissini to be Gluten-free and you say not to use other flours 😰. Since I have not choice, I’m wondering which other flours you tried but certainly: which would you recommend best and which to avoid for your flour based recipes. Grazie mille per tutto questo!
The beauty of this channel is that, even if it's aimed to non-italians, it's perfectly enjoyable by us, inhabitants of the Boot. Being entertained by the extreme italianness and "calabresity"" of Eva aside, she is always able to teach me something new, may it be a new dish that was lost in the big tangle of italian regionalism or techniques, that she portrays with such genuine manner. Of course, Harper's wonder, curiosity and will to learn make this show too, alongside his humor: you make a great duo. Big hugs to what became one of my favourite among all cooking channels! A fan from Rome.
!/2 of my Itaian ancestors are from Piemonte, the Italian province wherein lies Torino. When we had big family holiday gatherings, there were always "Grising" at the table, even the separate small table for us little ones. We loved them not only because they were crunchy and delicious, especially when wrapped with a slice of Mortadella or prosciutto, but also because we could karate-chop them and they would break off pieces, flying across the table and wacking into each other. A nice change from flipping olives at each other. Our folks never seemed to understand how fun this was, reminding us how lucky we were not to be starving like the poor kids in some distant foreign land.
Maybe to save Eva's pallet and embarrassment to Olive Garden, she can just read the menu online. I'm sure she'll get a headache from all the eye rolling she'll need to do.
I love Eva's facial expressions when Harper tries make her laugh with his jokes.... every Italian knows that face and what she is saying. We just cannot hide our feelings. lol
I have always been someone that wears their “heart on their sleeve“ and says everything on my mind with barely a filter. This is because I am French and Italian with my ancestry as an American, and I am absolutely positive that is the case (neither peoples are shy about opinions and feelings!). Eva doesn’t like me because of it (with my calling out a comment of hers that rubbed me the wrong way), but I’m sure she has to be used to people speaking their mind with her heritage lol.
That's real people. I am a Floridian and so is my wife and we are both honest forward people. I love people who are what they are and don't hide behind anything.
I see a trip to the Olive Garden coming up soon! Hahaa. And don’t forget to have an ambulance in the parking lot for Eva when the “experience” becomes too much for her!!! 😉
Yes, yes Eva wants to satisfy her curiosity about Olive Garden. Take her Harper please! That’s an episode I must see🙂 She can experience an American concept of Italian cooking so amazing it has spread across the country😁
Never have I ever had homemade grassini before. I am definitely making these! I agree with you Harper. I think you would blow away any dinner guest if you bring out homemade breadsticks. Great job again Harper. Bravo! 👏🏻👍🏻
1 of the things I love about this channel is how often I see something that is a flashback to my childhood. This time it is the rolling pin, it reminded me of the 1 that my Italian grandfather used to make egg noodles.
Greetings ( USA 🇺🇸) : in thanksgiving: Enormous Hug 🤗, Love ❤️: be very, very, very safe; wishing you a blessed afternoon, a wonderful evening, a fabulous night’s sleep 😴 and a beautiful day ahead tomorrow
Excellent instructions. My coooking teacher in Italy went through the recipe so quickly and made it seem so complicated, eith endless steps, that I was scared off making them. And never mastered what I now understand to be a quite simple process that I'm confident I can do. I too have difficulty digesting soft white bread, but have no difficulty with crunchy toasted variations like this. So I am looking forward to making these. Thank you!
I love how Eva clarifies the English language for us. It used to be that food was moist. Eva taught us that it's actually moisty... creamy, tasty, moisty... I didn't know that before. And it used to be that "some" was an indeterminate amount. Now we all know exactly how much "some" is. I just live in fear that one day the Italians will want her back.
I made these for NYE a few years ago but after they were baked I wrapped them in bacon & sprinkled them with brown sugar & hot peppers and baked them again. They were a HUGE hit.
Definitely going to make these. I know you realize by now how much we fans enjoy your content, wry humor and the love of making and eating authentic, traditional Italian cuisine together. It's fun, and educational. Mama mia! More please.
Great Videos Guys. It reminds me of my childhood. I'm from France, and back in the days, we used to live in Nizza, close to the Italian Border. Sometimes my parents went to San Remo or Vintimiglia and we always brought back some Grissinis. It's so light and tasty that you can eat quite a bunch of it, which is great for kids
made breadsticks so long ago i forgot my kids like these..will make em tomorrow!! tx for reminding.. that dividing technique tho..you guys always amazed me with new things
The classic grissini of Torino are longer as Eva said and they are without any topping, but you do a great job. In Torino you can also find grissini easily with sesame and rosemary. Grissini with olives are rare.
OMG you guys can grow rosmarino in Arizona in the garden or patio! Molti anni fa, I tried to make bread and it was a disaster. Came out like a brick. I was traumatized. You guys inspire me to try agai n I think because Eva's approach is so natural.
My older brother has a huge rosemary bush in his back yard, he lives in VA. I want to grow some here in NY, just might have to pot it and bring inside during winter.
You guys are awesome! I have learned a great deal watching your video's.. I hope to see more in the future! The brucheta and the pesto videos are exceptional!!! It's nice to know that there are still real people out there who still know how to do real things. ..love you.
Finally! a recipe for grissini. Ever since I tasted them in Italy, I've been looking for a proper recipe for grissini but couldn't find one until now. Thank you Eva and Harper. I will try this recipe.😋🥰
The olive one looks quite amazing, but I am sure that they are all very good. Good job, with that recipe. And, Harper, keep Eva far away from mess that is Olive Garden. Italians deserve better.
Thank you, and Harper, I really do like you, despsie my occasionally caustic comments. You know, I studied with Marcella Hazan, though she made me ceu on occasion, she taught mr to RESPECT Italian food.
beautiful, including the choice of toppings. a couple words about the dough: 1) no matter what people believe about salt and yeast it is perfectly fine and less fussy to mix the dry instant yeast and salt into the flour, and then add water to the mixed dry ingredients-- no purpose is served by adding the yeast to water in this case or by adding the salt later, 2) you could follow this recipe except make a lean dough with only a tiny pinch of yeast (maybe 1/16 of a teaspoon or less), autolyse the rough mix for about an hour, followed by 3x stretch and folds 1/2 hr apart, then let proof in a coolish place overnight or longer depending on temperature. the long slow rise will allow enzymes to work on the starches and gluten you'll have an even more crunchy, aromatic and digestible result without all that kneading. thank you for sharing this and all your other fantastic italian cooking style and sensibilities
I have to stop watching your videos at night when I’m in bed trying to sleep because all the delicious food makes me hungry and crave all that Italian goodness! 😋👍🏼😎😴
At my Local Olive Garden my goto is the Five Cheese Ziti al Forno. I ask them to add Gorgonzola Cheese. Soo many flavors mixed together. I'm drooling just thinking about it.
I love learning the real things Italian people eat thank you for these amazing 😍🤩 videos. Eva and Harper you really need a TV cooking show. Bellísimo molto grazie Chao..
I always make some bread sticks to go with hearty soup during the colder months. When I was in Italy, some people wrap a piece of prosciutto around the stick.
Eva, if you have the misfortune to eat at Olive Garden, you should have a batch of these to take along. Would be the best part of the meal 🤣 I'm making these this weekend since Boston is expecting a lot of snow. They look amazing! EVERYTHING you guys make looks amazing!
Won't be after Olive Garden. For the love of life Eva spare yourself. Remember the US created pineapple pizza. What's next? Fruit cup gnocchi? Strawberry polpetti? Oh no... What have I done? I hope that there are no marketing executives here...
@@WexMajor82 Never mind ✋ 🛑 I agree with you I can’t eat that either it tastes like rubber. Eva don’t you dare go to Olive Garden! We love your cooking videos the food looks amazing and so delicious!! 💯
Thank goodness! I’ve been to Torino, where I had grissini, so I never ever liked what Olive Garden called breadsticks: soft, puffy, relatively flavorless … and all you can eat. But who would want to eat even one of those cheap fillers, when grissini are light years better? It’s like a completely different food! Chopped garlic and Parmesan would also be great toppers IMO. Yes, Eva, garlic. Even za’atar would be fantastic. Hmm … ras el hanout? garam masala? jerk seasoning? And on and on. The possibilities are endless. Even dessert grissini, with cinnamon/cardamom sugar, pumpkin pie spice …
Eva is completely fine with garlic. Just remember to remove the germ and use the right amount. Of course, she can't force you to use less than what you like. But removing the germ will make it taste delicious still, but not as pungent, no matter how much garlic you use.
@@nodezsh “Pungent” means intense in flavor or odor. Eva is WAY sensitive to garlic’s pungent properties. I, otoh, am totally addicted to intense garlic flavor - as a child I often ate what my Russian immigrant grandparents had for breakfast: hard-crusted rye/pumpernickel bread rubbed with raw garlic dipped in kosher salt, along with coffee. The garlic that isn’t rubbed, is eaten raw. I don’t care if I smell like garlic - I have only myself to please, and it’s my perfume of choice (next to bacon).
@@Hollis_has_questions Yeah but there's some specific characteristics of foods that in cooking are described as pungent. For example, garlic, onion, or the smell of soy sauce while it's being boiled for the first time before bottling. I don't know why that's the third example that came to mind. Anyways, if we compare those to durian, or stinky cheeses… They're all strong smells, but in completely different ways. I don't know if I'd call a stinky cheese pungent the way I'd call garlic pungent. The distinction is there, but it only applies to cooking, the same way tomatoes are fruits but we treat them as if they were vegetables when cooking them.
Please, please, please do a video after you take Eva to Olive Garden :D Love watching you two so much!! I am a mom, back in school, and you are my favorite study break
Wow! Way different than "Olive Garden"! Does not even fall into an "American" bread stick ideal... actually more like a seasoned pretzel stick. Interesting. Bread, but not bread, a stick, but like a yeast risen pretzel. I'm intrigued! Will attempt the recipe, but.. Boy Howdy... that is really different! And mind boggling. Harper, you are getting the Italian dough handling style down pat! Love this channel as it makes me realize the differences of our food (American vs Italian) is very broad and fascinating at the same time.
Ciao from Torino! By looking at his reaction,I think Harper doesn’t know much about my home town. Eva, you should definitely bring him here next time you’ll come to Italy!
Ciao Eva! I grissini sono originari di Lanzo, un paese fuori Torino, dove abito! Si può pure trovare una placca che celebra i grissini e la sua storia nel luogo in cui sono nati! Bellissimo video, grazie mille ❤️
These breadsticks may not be unlimited, but they're sure delicious and we hope you try them! What recipe should I learn from Eva next?
Chicken dishes.
The government of Italy should support you two since you are bringing the love of Italy to the world.
Eva, please make an Sunday Italian breakfast or the best Italian breakfast ever.
I Thank you Eva, with Harper by your side, for showing us how to make them and be creative with our toppings! 🙌 Like the King’s son, I can only eat a bread’s crust but furthermore, I would need the Grissini to be Gluten-free and you say not to use other flours 😰. Since I have not choice, I’m wondering which other flours you tried but certainly: which would you recommend best and which to avoid for your flour based recipes. Grazie mille per tutto questo!
@michele try Caputo gluten free flour
The beauty of this channel is that, even if it's aimed to non-italians, it's perfectly enjoyable by us, inhabitants of the Boot. Being entertained by the extreme italianness and "calabresity"" of Eva aside, she is always able to teach me something new, may it be a new dish that was lost in the big tangle of italian regionalism or techniques, that she portrays with such genuine manner. Of course, Harper's wonder, curiosity and will to learn make this show too, alongside his humor: you make a great duo.
Big hugs to what became one of my favourite among all cooking channels! A fan from Rome.
I love your analysis of what makes Eva and Harper so special, individually and together. You capture all the reasons I love Pasta Grammar.
Grazie mille! ♥️
Ta mluvi,jako kdyz je ozrala.
"The more you put, the more you will find" is a great Eva catch phrase. Love it.
!/2 of my Itaian ancestors are from Piemonte, the Italian province wherein lies Torino. When we had big family holiday gatherings, there were always "Grising" at the table, even the separate small table for us little ones. We loved them not only because they were crunchy and delicious, especially when wrapped with a slice of Mortadella or prosciutto, but also because we could karate-chop them and they would break off pieces, flying across the table and wacking into each other. A nice change from flipping olives at each other. Our folks never seemed to understand how fun this was, reminding us how lucky we were not to be starving like the poor kids in some distant foreign land.
Sounds like a classic childhood, I'm happy for you.
for the sole purpose of science, we need to bring Eva to Olive Garden.
😂😂😂
Maybe to save Eva's pallet and embarrassment to Olive Garden, she can just read the menu online. I'm sure she'll get a headache from all the eye rolling she'll need to do.
OG needs a whole revamping.
Why oh why do you wish this on the poor woman? What has she done?
Haha! Yes! Carnage will ensue!
I love Eva's facial expressions when Harper tries make her laugh with his jokes.... every Italian knows that face and what she is saying. We just cannot hide our feelings. lol
😂😂😂😂
I have always been someone that wears their “heart on their sleeve“ and says everything on my mind with barely a filter. This is because I am French and Italian with my ancestry as an American, and I am absolutely positive that is the case (neither peoples are shy about opinions and feelings!).
Eva doesn’t like me because of it (with my calling out a comment of hers that rubbed me the wrong way), but I’m sure she has to be used to people speaking their mind with her heritage lol.
That's real people. I am a Floridian and so is my wife and we are both honest forward people. I love people who are what they are and don't hide behind anything.
I see a trip to the Olive Garden coming up soon! Hahaa. And don’t forget to have an ambulance in the parking lot for Eva when the “experience” becomes too much for her!!! 😉
😂😂😂
And it will (be too much,.....!
Now, the question is - Is Harper that cruel & sadistic? Only Eva can tell..🤣
Don’t you mean an ambulance for the food poisoning?
I 2xpect her better sense will kick in and keep her from eating drech.
Yes, yes Eva wants to satisfy her curiosity about Olive Garden. Take her Harper please! That’s an episode I must see🙂
She can experience an American concept of Italian cooking so amazing it has spread across the country😁
Never have I ever had homemade grassini before. I am definitely making these! I agree with you Harper. I think you would blow away any dinner guest if you bring out homemade breadsticks. Great job again Harper. Bravo! 👏🏻👍🏻
1 of the things I love about this channel is how often I see something that is a flashback to my childhood. This time it is the rolling pin, it reminded me of the 1 that my Italian grandfather used to make egg noodles.
I love Eva’s “I married this man” face when Harper makes the joke about us smelling the rosemary 🤣
Greetings ( USA 🇺🇸) : { btw } : the presentation is outstanding: again, the presentation is outstanding
Greetings ( USA 🇺🇸) ( fwiw : Ms. Lovely 😊 Eva and Mr. Fabulous Harper, thank you: again, Ms. Lovely 😊 Eva and Mr. Fabulous Harper, thank you
Greetings ( USA 🇺🇸) : in thanksgiving: Enormous Hug 🤗, Love ❤️: be very, very, very safe; wishing you a blessed afternoon, a wonderful evening, a fabulous night’s sleep 😴 and a beautiful day ahead tomorrow
Greetings ( USA 🇺🇸) : special intention: GOD BLess
LMAO
Eva, I love your Italian-ness! You make my heart smile!!
Thus is the best recipe I have ever found in TH-cam. I’ve been looking for this forever.
Thank you Eva and Harper for this recipe.
Excellent instructions. My coooking teacher in Italy went through the recipe so quickly and made it seem so complicated, eith endless steps, that I was scared off making them. And never mastered what I now understand to be a quite simple process that I'm confident I can do. I too have difficulty digesting soft white bread, but have no difficulty with crunchy toasted variations like this. So I am looking forward to making these. Thank you!
I love how Eva clarifies the English language for us. It used to be that food was moist. Eva taught us that it's actually moisty... creamy, tasty, moisty... I didn't know that before. And it used to be that "some" was an indeterminate amount. Now we all know exactly how much "some" is. I just live in fear that one day the Italians will want her back.
Goodness the crunch sound, sounds wonderful!!!! Thank you Harper and Eva!!!
I made these for NYE a few years ago but after they were baked I wrapped them in bacon & sprinkled them with brown sugar & hot peppers and baked them again. They were a HUGE hit.
Definitely going to make these.
I know you realize by now how much we fans enjoy your content, wry humor and the love of making and eating authentic, traditional Italian cuisine together. It's fun, and educational. Mama mia! More please.
Great Videos Guys. It reminds me of my childhood. I'm from France, and back in the days, we used to live in Nizza, close to the Italian Border. Sometimes my parents went to San Remo or Vintimiglia and we always brought back some Grissinis. It's so light and tasty that you can eat quite a bunch of it, which is great for kids
I want tickets to watch Eva eat at Olive Garden. Watching outspoken Eva wrestle with polite Eva seems like it would be entertaining.
made breadsticks so long ago i forgot my kids like these..will make em tomorrow!! tx for reminding..
that dividing technique tho..you guys always amazed me with new things
I adore grissinni. The real ones. Like these. I also adore Pasta Grammer. ❤️
The lady that taught me to make them used to put rough ground green pepper and sesame seeds on them. Grissini are so easy and soooo yummy.
The classic grissini of Torino are longer as Eva said and they are without any topping, but you do a great job.
In Torino you can also find grissini easily with sesame and rosemary. Grissini with olives are rare.
OMG you guys can grow rosmarino in Arizona in the garden or patio! Molti anni fa, I tried to make bread and it was a disaster. Came out like a brick. I was traumatized. You guys inspire me to try agai n I think because Eva's approach is so natural.
My older brother has a huge rosemary bush in his back yard, he lives in VA. I want to grow some here in NY, just might have to pot it and bring inside during winter.
You guys are awesome! I have learned a great deal watching your video's.. I hope to see more in the future! The brucheta and the pesto videos are exceptional!!! It's nice to know that there are still real people out there who still know how to do real things. ..love you.
I spread thinly chopped anchovies fillets in olive oil... I just love it ! 🥰
Finally! a recipe for grissini. Ever since I tasted them in Italy, I've been looking for a proper recipe for grissini but couldn't find one until now. Thank you Eva and Harper. I will try this recipe.😋🥰
The olive one looks quite amazing, but I am sure that they are all very good. Good job, with that recipe. And, Harper, keep Eva far away from mess that is Olive Garden. Italians deserve better.
Good job, Harber, under Eva's watchful tutelage. I will definitely make these. What a wonderful treat. Thank You
It is nice learning things from your spouse!
These are wonderful! And Harper, you are a better cook than you let on!
Thank you, and Harper, I really do like you, despsie my occasionally caustic comments. You know, I studied with Marcella Hazan, though she made me ceu on occasion, she taught mr to RESPECT Italian food.
beautiful, including the choice of toppings. a couple words about the dough: 1) no matter what people believe about salt and yeast it is perfectly fine and less fussy to mix the dry instant yeast and salt into the flour, and then add water to the mixed dry ingredients-- no purpose is served by adding the yeast to water in this case or by adding the salt later, 2) you could follow this recipe except make a lean dough with only a tiny pinch of yeast (maybe 1/16 of a teaspoon or less), autolyse the rough mix for about an hour, followed by 3x stretch and folds 1/2 hr apart, then let proof in a coolish place overnight or longer depending on temperature. the long slow rise will allow enzymes to work on the starches and gluten you'll have an even more crunchy, aromatic and digestible result without all that kneading. thank you for sharing this and all your other fantastic italian cooking style and sensibilities
Delicious, easy and also vegan! The best! I'll try to put some fennel seeds and chilli flakes :) Thanks guys!
I just made these with sourdough discard and some rye and flour. I like the crunchy texture and very thin shape.
I was not expecting the literal twist at the end, I cannot wait to make some soon!
Thanks for this recipe I have wanted to learn how to make this type of breadstick. The two of you together is just too cute.
Cool! My family is from Piemonte!!! These look delicious and I’m going to try them soon! Hopefully it will make my Bisnonno proud! 💗
Sooo gorgeous! My guests will definitely be getting these!
"But I am shy" My heart melted.
My daughter moved to Tuscon late last year. I am going to visit her this year. I would love to see a video of what to do and where to eat in Tuscon.
I have to stop watching your videos at night when I’m in bed trying to sleep because all the delicious food makes me hungry and crave all that Italian goodness! 😋👍🏼😎😴
😂😂😂😂
At my Local Olive Garden my goto is the Five Cheese Ziti al Forno. I ask them to add Gorgonzola Cheese. Soo many flavors mixed together. I'm drooling just thinking about it.
I can smell the rosemary and it smells nice just like me😎😁
Eva teaches great... Harper applies it perfectly.. I love the recipe, thank you.. 😊
I love learning the real things Italian people eat thank you for these amazing 😍🤩 videos. Eva and Harper you really need a TV cooking show. Bellísimo molto grazie Chao..
What do you mean? They have a TV cooking show. It’s name is Pasta Grammar. Watch it on your wide screenTV😁
And Napoleone Bonaparte was fond of grissini. Once he discovered them, during his missions in Italy, he always wanted them.on his table for his meals!
No doubt your bread sticks are much better than any Olive Garden imitation
If Olive Garden opened a restaurant here in Italy it would bankrupt after one week
I always make some bread sticks to go with hearty soup during the colder months. When I was in Italy, some people wrap a piece of prosciutto around the stick.
I love κριτσίνι(grissini)! ❤❤❤
Wow! That's so great! Im excited to try ❤ thank you so much ❤
Eva, if you have the misfortune to eat at Olive Garden, you should have a batch of these to take along. Would be the best part of the meal 🤣 I'm making these this weekend since Boston is expecting a lot of snow. They look amazing! EVERYTHING you guys make looks amazing!
You two are a joy to watch.
Won't be after Olive Garden. For the love of life Eva spare yourself. Remember the US created pineapple pizza. What's next? Fruit cup gnocchi? Strawberry polpetti? Oh no... What have I done? I hope that there are no marketing executives here...
We really want to see Eva go to Olive Garden!
😱😱😱😂😂😂
Why do you hate her??
@@WexMajor82 Noooo! Why would say that? I really want her opinion on the food. I can only eat the breadsticks and some salad when my work orders it.
@@grodrigueze.b1455 Because it's a nightmare, for an italian; just like canned ravioli, or whatever fresh hell is "fettuccine alfredo".
@@WexMajor82 Never mind ✋ 🛑 I agree with you I can’t eat that either it tastes like rubber. Eva don’t you dare go to Olive Garden! We love your cooking videos the food looks amazing and so delicious!! 💯
Another excellent presentation. Informative and entertaining. You guys play off each other beautifully. Best cooking show ever! Grazie mille.
Thank goodness! I’ve been to Torino, where I had grissini, so I never ever liked what Olive Garden called breadsticks: soft, puffy, relatively flavorless … and all you can eat. But who would want to eat even one of those cheap fillers, when grissini are light years better? It’s like a completely different food! Chopped garlic and Parmesan would also be great toppers IMO. Yes, Eva, garlic. Even za’atar would be fantastic. Hmm … ras el hanout? garam masala? jerk seasoning? And on and on. The possibilities are endless. Even dessert grissini, with cinnamon/cardamom sugar, pumpkin pie spice …
Eva is completely fine with garlic. Just remember to remove the germ and use the right amount.
Of course, she can't force you to use less than what you like. But removing the germ will make it taste delicious still, but not as pungent, no matter how much garlic you use.
@@nodezsh “Pungent” means intense in flavor or odor. Eva is WAY sensitive to garlic’s pungent properties. I, otoh, am totally addicted to intense garlic flavor - as a child I often ate what my Russian immigrant grandparents had for breakfast: hard-crusted rye/pumpernickel bread rubbed with raw garlic dipped in kosher salt, along with coffee. The garlic that isn’t rubbed, is eaten raw. I don’t care if I smell like garlic - I have only myself to please, and it’s my perfume of choice (next to bacon).
@@Hollis_has_questions Yeah but there's some specific characteristics of foods that in cooking are described as pungent. For example, garlic, onion, or the smell of soy sauce while it's being boiled for the first time before bottling.
I don't know why that's the third example that came to mind.
Anyways, if we compare those to durian, or stinky cheeses… They're all strong smells, but in completely different ways. I don't know if I'd call a stinky cheese pungent the way I'd call garlic pungent.
The distinction is there, but it only applies to cooking, the same way tomatoes are fruits but we treat them as if they were vegetables when cooking them.
@@nodezsh When I read “stinky cheese,” I immediately started salivating. True. It must be biochemical. Like with cilantro.
Yummy! Nicely done Harper. Thank God for Eva though.
My family from Torino area did not add flavorings. Plain, served vertically in a tall glass on the table, is best!
Meraviglioso e bello...Brava Eva !
Please, please, please do a video after you take Eva to Olive Garden :D Love watching you two so much!! I am a mom, back in school, and you are my favorite study break
I had made my garlicky bread sticks & it was good, the garlic wasn't overpowering the flavour of the bread stick itself 😋
Eva and Harper, you two are amazing!!!! Love your videos. Very fun, informative, and entertaining :)
This will probably be a fave of your channel. The crunch! Mama Mia!
I'd like to see a video of you taking Eva to Olive Garden and her tasting some of the dishes there.
I hated bread sticks until I saw these.
I'll have to make some. ❤
Wow! Way different than "Olive Garden"! Does not even fall into an "American" bread stick ideal... actually more like a seasoned pretzel stick. Interesting. Bread, but not bread, a stick, but like a yeast risen pretzel. I'm intrigued! Will attempt the recipe, but.. Boy Howdy... that is really different! And mind boggling. Harper, you are getting the Italian dough handling style down pat! Love this channel as it makes me realize the differences of our food (American vs Italian) is very broad and fascinating at the same time.
Crunchy! Like an Italian pretzel? Mamma mia!
I am in Rome! Amazing.
Thank you Eva! Again you've outdone yourself! 😊
I'd love to try them with bagna cauda!!!!
Great recipe. My grissini got raves, thanks!
hey eva one of those rounf pizza cutters make this cut way faster. I hate them for pizza but for cutting these and crackers , are awesome
So simple, Harper can make them!
Those look so good! I just made red pepper spicy hummus and they'll be perfect for dipping into. Thanks!
I’m definetely making these. Eva and Harper u make us very happy. Thank u both, ur the best.
I cannot believe Eva has never been to Olive Garden. I am not from the US but truly enjoying the "Italian husband/wife in Olive Garden videos"😁😁😁
omg....I need these in my life...to the supermarket I gooooo!!
I love all these bread videos. I know it's not necessarily the best thing to eat tons of bread but I love crunchy things.
Beautiful grisinni!I didn't know that that's the way they r supposed 2 look.Bravi.I can't wait 2 try making some.
Mammamia Eva potevo sentirlo l'odore dei grissini ! Bravissima!
Grazie!
I dont eat OG bread sticks, these look so good.
We, folks of Italian ancestry, hereby do declare that Olive Garden's breadsticks are no match for Eva's delightful recipe.
I can't wait for the olive garden episode!!
Those look so beautiful! A feast for the eyes and the taste buds! 😍
Ciao ciao from Modesto, CA, home of Sciabica Family California Olive Oils and Gallo Wines.
Oh snap… PG goin to OG! The universe will fold in on itself (and it will be a very entertaining reaction video).
😁GORGEOUS! I am so going to make these for my family. Grazie, Eva and Harper!
I should try making this! It looks heavenly delicious.
Yum yum yes the heck with the carbs. 😃
Yummy love Grisini but never had homemade
Eva's first Olive Garden experience, this must be made!
WHAT FUN! ! ! Gonna try for sure! I love you guys!❤
Ciao from Torino! By looking at his reaction,I think Harper doesn’t know much about my home town. Eva, you should definitely bring him here next time you’ll come to Italy!
Molto presto (anzi, prestissimo) andremo a Torino! 😉
@@PastaGrammar Fatecelo sapere! Vi aspettiamo a braccia aperte!
Greetings from southcentral Texas USA 🇺🇸, North America
Ciao Eva! I grissini sono originari di Lanzo, un paese fuori Torino, dove abito! Si può pure trovare una placca che celebra i grissini e la sua storia nel luogo in cui sono nati! Bellissimo video, grazie mille ❤️
Grazie a te!
Bella storia. Grazie!
Great recipe, especially the olive.
I'm from Torino so I'm a grissini expert LOL. Wrap around it a slice of Parma ham and you are in paradise.
I actually don't like olive garden breadsticks!! This looks like a wonderful alternative!!!!😂😋💕
They are horrible. They are like little hot dog buns. 😣
The more you put the more you find ❤❤❤
I love those breadsticks Eva and Harper, they look great, I will give them a go. Grazie
I feel like she was a character from The Princess Bride that I somehow forgot about till now. Great vid, folks.