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- เผยแพร่เมื่อ 3 ธ.ค. 2020
- Hi! This is the second part of my grocery haul in Italy. Here's part one: • GROCERY HAUL IN ITALY ...
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This one is complete with American Thanksgiving buys (and substitutions), chocolate hazelnut spread comparisons, the full shopping list of both videos, and much more! This was produced during the covid pandemic restrictions imposed as Italy tries to reduce the spread of coronavirus.
Video 1:
Onions
Garlic
Carrots
Yogurt (Fage)
Cereal - Nature Mix - Fiocchi
Milk
Refillable dishwashing liquid
Can opener
Butter - salted and sweet
Arborio rice
Polenta (yellow)
Oregano
Cinnamon
Black olives
Pistachios
Walnuts
Fennel herbal tea
Taralli (peperoncino)
San Pellegraino (flavors: Chinò & l’aranciata)
Pasta (Rummo brand: Spaghetti No. 3 & Gnocchetti Sardi No. 63, Orecchiette)
Tomato paste
Cans of whole peeled tomatoes
Passata di Pomodoro
Eggs
Parmiggiano Reggiano
Chocolate (milk chocolate and dark chocolate)
Video 2:
Grisbi
Pan di Stelle
Abbracci
Potatoes (for mashed potatoes)
Dried cranberries (for cornbread)
Fresh Currants (instead of fresh/frozen cranberries)
Pecans (for topping of sweet potato casserole)
Sweet potatoes (for sweet potato casserole)
Campari soda
Pan di Stelle Spread (used in a pan di stelle babka)
Nutella (glass turned into a wine glass)
Crema Spalmabile al pistacchio (pistachio spread, used to make pistacchio cookies)
Cream Novi (yet another chocolate/hazelnut spread)
Baking Soda
Coarse salt (sale grosso)
Fine salt (sale fino)
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Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :) - แนวปฏิบัติและการใช้ชีวิต
Anyway, 80% of glasses in Italian households are Nutella jars. They also used to make many limited edition jars with cartoon characters, Christmas decorations etc, but I am afraid they are harder to find these days.
😂😂😂
80% Nutella glasses, 20% IKEA glasses
Crema Novi feels more real because technically... it is. Nutella kinda sees hazelnuts and cocoa from VERY far away, as in they happen to be present in the same building but not necessarily in the same room when it's made :P
Crema Novi instead has a higher percentage of actual ingredients instead of flavors and oils (something like 13% hazelnuts in Nutella, 45% in CN). The same applies to most of the "off-brands" varieties of chocholate and hazelnuts spreads.
Such great info. Thanks for sharing!
We can say Novi is the Ferrari among the Italian choco cream, but it's less common. Anyway Nutella and Novi... It's always a pleasure
Give a try to Caffarel, the inventor of gianduia en.m.wikipedia.org/wiki/Gianduja_(chocolate)
The backing soda in italy, is used for stomach ache.
You put it into water and drink it.
And a lot of people don't know you can use it for baking.
interesting!
@@TheQKatie If u have stomach ache, take a little spoon of baking soda, put it in your mouth and drink a lot of water.
Don't put it into the water... flavour is terrible XD
Try cedrata Tassoni it is excellent. It is better than a lemonade.
Katie, if you like hazelnut spreads you need to try the ancestor of Nutella. The OG Gianduia… which is like 50% Italian hazelnut from Piedmont if authentic :)
You should try “Nocciolata” by Rigoni di Asiago
It’s organic (and there’s a milk free version which is simply divine) and it tastes 1000 times better than nutella
NOCCIOLATA is the best! I love the dark version!
The dark chocolate Rigoni d'Asiago is THE BEST!
I don't like it. it's way too sweet, gloopy and gluey just like Nutella and does not have the same hazelnuty intensity as Novi.
There's also the "nocciolata bianca", which is only hazelnuts and no cocoa! My favourite!
I’m glad to see the Novi spread! It’s the only real hazelnut spread with 45% of real nuts! I would also suggest to try the NOVI NOCCIOLATO GIANDUJA 😍
I notice you look for bio products in Italy. Rigoni di Asiago makes chocolate hazelnut spread that is organic and divine! Thanks for the videos!
I sincerely hope things will be going better so you can enjoy Italy's "sagre" (each town, more or less, has its traditional festival, where you can taste the typical food from the area).
Me too! Thanks for watching!
Every Tuesday in via superga from 8 to 13 there is the weekly market, like your local shops of fruit, vegetables, salumeria but bigger. Street vendors from nearest city also gather there. That is the real italian style shopping
I do prefer the Novi... mostly because I live in the city where it's made, Novi Ligure. We have a big chocolate factory and a dedicated Novi chocolate shop.
Also if you haven't yet, try the Novi gianduiotti: tiny chocolate ingots, really soft and delicious.
Oh, I love how things are found in different places and even different stores in other countries! I find it fun to figure it out!!
Yesss, I agree! It's almost like a code to crack :)
Novi has the best taste and is the healthier... The winner to me ❤️
I use sale grosso for pretty much everything. Sale fino I only use for very last minute corrections or for the table.
if you like pandistelle i suggest you to try cookies tre marie "ancora uno al cacao", amazing!
Awesome video. I love these!
Yaaaay!!!
Campari Soda ... so good!!!!!
I just found you; great video.
I came back a week ago after three weeks in Italy. Now I want to go back!
That was fun Katie and we need to try that taste testing! 😋
So many excellent taste testing opportunities in Italy!!! :) :) :)
People use (here as wel) the bigger salt (sale grosso? here is sal gruesa) because its lets salt per volume, and so its easier to mesure by hand how much to put each time without ruining it
Love me some sale grosso!
Also called Sale Marino
Loving your videos! You should definitely try the lemon Grisbi cookies, nocciola and lemon are my absolute favourite! 😋 p.s you should also try Stracchino cheese (a type of Italian cow's-milk cheese) and Baci Perugina (individually wrapped chocolates with a love note) enjoy the South! 😎
Amazing. Thanks for watching and thanks for all the reccs!
Hi. Science and culinary art. You'd better put your salt (sale grosso) in the water only when it's boiling (not before, as I saw in the video), and together with the pasta. And here is the reason. Putting cold things, like pasta, into boiling water (or any other material), reduces the temperature of the water (which will stop boiling, even though just for a few seconds), and that affects the cooking of pasta, that should be immersed in water at the evaporating point (which is 100 °C at sea level). On the contrary, adding salt (for some chemical reasons I am not able to explain, or even understand) reduces the loss of temperature of the water (you will notice that water will boil in a more turbulent way when you add salt), and that will counter-balance the lowering of the temperature obtained when you add a relevant mass of cold things in it (pasta), and will permit an ideal temperature for the initial cooking conditions of pasta to be reached. Well, this is what some cooks told me long ago, and I have done so since then: I really have not made experiments with that, anyways… Try. Bel video, complimenti.
Interesting! Thanks for watching!
Negligible.
If you don't mind the 'crunchy' version, making your own is super easy and there's nothing like the nuts in Italy -- toast the nuts in a small pot, take off the skins as best you can, and while they cool, heat cream, cacao, real vanilla and sugar until it starts to bubble. Let it cool, mix into the hazelnuts and use a hand blender on it. It's 10x tastier and you can control the sweetness and use better cacao.
🤯🤯🤯
Give us the pistacchio cookies !! A video for "How you made it"! tip: You can make your personal Nutella with chocolate,much more flavourful...(I was at Bari as student.I remember with nostalgia these days!)
The best is Pernigotti spread cream!!!
Pan di stelle is so good to dip apple in
yummm
You've to try: Kinder Delice, le Gocciole, Kinder fetta al latte, Nutella biscuits for have a complete list of sweetnesses :-)
Added to the list!
Mulino Bianco has great cookies...currently eating “Cuor di Mela”, they are apple filled cookies. 😋
Mulino Bianco -- noted! It's on my list for next time. Thanks!!
@@TheQKatie they’re the same as your Abbracci, it’s from Barilla, it says Mulino Bianco on top of the cookie bag. 😉
Mulino Bianco biscotti are the best! They make so many favorites. They have such wonderful names! Batticuori e Settembrini are my favorites! Fabulosi! You have a great channel! Puglia is one of the best places inItaly! Enjoy your stay!
you absolutely must also try the spreads of pernigotti
pernigotti is the "classy" nutella... definetly the best
Try the Calabrese Nduja spread.
Dont' know if you already tried the Milka cookies(violet box with the cow!) but well, those are awesome!(we are talking about "industrial cookies"). Otherwise, I'm sure that you can find local cookies in Trani much healthier(and tastier too!). Oh, about the choco creams: Baci Perugina one has come!Try it!
So many good sweets to eat. Thanks for watching!
Gocciole biscuits along with Pan di stelle are the most popular/sold breakfast biscuits in Italy, just perfect for your milk (preferably without coffee, which is not cocoa's best friend).
Anyway: Campagnole and Molinetti (made with whole wheat and buckwheat = saracen wheat in italian) are my choice!
I am not a grocery list writer. I often decide what to make based on what is looking best or on sale at the store. Pistachio "paste" is awesome. Pistachio is definitely underrated. Looks like you are having "too" much fun in Italy. If I wasn't jealous before (yeah kinda was) I am now ;).
I agreeee! That was one of my favorite things about visiting Sicily last year -- they find such incredible ways to use pistachios in everything (sweets, savory dishes, drinks!)
Ok, the Campari Sodas made my heart skip a beat.
They’re delicious and adorable!
Dear Katie,
since you love chocolate, in Italy you should try the "Fiesta" brioches and the "Pocket Coffee" and "Mon Cherie" little chocolates (they are all produced by the same brand as Nutella [Ferrero], which you will find in the supermarket). Have a good taste!
P.S. - Also the "After Eight Classic" by Nestlé are excellent mint chocolates...
Fabio G.
Panna da cucina .... that's what I dream of when I'm here in the States. It should be found in abundance here in our supermarkets but isn't. It can be stored in the pantry (until opened) and lasts a long time.
In Canada growing up I remember nutella being in reusable glasses. Great way to recycle.
I keep all mine -- they're perfect wine glasses!
@@TheQKatie my parents might have a few left but they don't sell them in glasses anymore. 😞
Cookies: Krumiri al cioccolato, le gocciole pavesi
Aperitivo : prosecco from Valdobbiadene, (the best one is Cartizze grape type) aperol, if you mix the two you obtain spritz. You can also buy pastasfoglia buitoni, cut it in little squares, then in a cup put tomato concentrato cream ortolina with olio di mais maya and salt. Mix, then with a little spoon paint pastasfoglia red. Put it in the oven 170 degrees, when they grow you obtain pizzettine for your aperitivo
OOOO!! GRAZIE! Oh my gosh, these are all added to the list. Non vedo l'ora di assaggiarli.
Keep prosecco refrigerated, mi raccomando 😜
You really got me with the Pistacchio spread... it's one of those foods I LOVE but they're kind of occasional, so you really kicked me hard with that ASMR video ahaha
😂😂😂😂
Omg thank you for responding!! I love your videos and appreciate you and your work so much!!!! Continue like this ❤️❤️
Katie, as far as I know (I am not Italian but I have been learning the language for quite a while now), they say that the water you cook your pasta in should be as salty as the Mediterranean sea :) Hence, sale grosso :))
I use an app called Listonic for my list :) it works
Oh my god! I cannot eat chocolate for a while because of stomach issues I would suggest also the Baci Perugina spread. I am addicted.
Noted! Thanks!
Hi, i see in your vlogs like in others, that when it comes to try food always you opted for mass production version, which has sense because you can find those all over Italy, but, maybe you can warn your audience that exist, or even better try, small company stuff. Though are not the same brand, you can find the "more artisanal", version of cookies, spread etc... all along the boot, something between pastry workshop and factory product. Anyway for your taste comparison you need also Rigoni spread is organic and is avaiable everywhere.
Hi! Thanks for watching! Every day is an adventure here. Trying my best to get familiar with a new place and it's brands is a lot of work. I hope to explore and eat all kinds of delicious things every day! I'll keep looking for Rigoni!
@@TheQKatie thanks you for your work.
I think It's useful and to me it's also amazing see Italy through "others" eyes, even though you are leaning versus the good of us 😉
those pistachio cookies tho 🤤
they were so yummy! very much like shortbread...but with a pistacchio flavor. yummm!
Bitter, campari and all the other sparkling drinks that you'll see in those tiny bottles should be used on Christmas (Italians don't celebrate thanksgiving), yet they're supposed to be for the everyday life, summer above all.
Biscotti alla farina di riso, ci sono diverse marche, la più comune è Dr. Scotti che fa anche riso
You live such a delicious life!
You help make it even more yummy!!!
La nutella a cucchiaiate 😁 beata gioventù
yummm!
IMHO the caffarel spread is the best. Anyway, try to mix the spread you like the most with salty warm focaccia... Be prepared for the explosion of flavors in Your mouth!
Woah. Will try!
I don't think there's much difference between sale fine and sale grosso, in terms of what they can do and the amount it takes so salt the water. I believe we use sale grosso for this (and that's possibly its only real use) just because for salting water you need quite a lot of salt, and having something which is "bigger" ("grosso" literally means "large" or "big", whereas "fino" means "thin") just makes the process easier, so we don't have to deal with huge amounts of a powdery thing for an operation (salting the water) which we do on a daily basis.
I may be wrong, but I suspect it's just a matter of convenience and ease of use.
Hehe, I think you're totally right! In American it's really hard to even find sale grosso. But Italians swear by using it for their pasta water! (And I won't be the one to tell them they don't HAVE to use it!) :)
Grissini, gianduiotti and torcetti are a must! But handmade only, not industrial... :)
Novi is better than Nutella; nowadays Nutella contains too much palm oil.
And as you're near to Sicily, torrone al pistacchio! Maybe with some chocolate inside! :)
So many goodies to eat!
where i could find the music that you used in your video? i dont know the title
It’s from TH-cam’s audio library. Hope that helps.
manca la nocciolata della rigoni!
for me it’s Pan di Stelle> Novi> Nutella, i feel like over the years Nutella became too sugary
If you could find pistachio cream, then you can easily find also almond cream!
Super yummy.
Oh wow! Gotta find some!
Katie you have a sweet tooth lol. Sweet potatoes can be white sometimes I've had them myself. Enjoying your videos. Have you permanently moved to Puglia? Thanks for sharing
That's a tough question. I never know what "permanent" means in our lives. Let's just say we don't have any plans to move anywhere else yet!
@@TheQKatie Well it truly does look beautiful in Puglia so whether temporary or permanent at least your experiencing something amazing
@@TheQKatie sounds a bit like me. I came to Tropea for 2 or 3 days, I’m still here (3 years later)
Now ‘per sempre’!
how is nutella chocolatey? I mean you can definitely say it's nutty and sweet but chocolatey?
Le goccioleeeeeeeeeeeeeee! Le basi proprio…
I love that pistachio paste. I've seen it in London but it costs so much. Also I know if I bought it I'd just eat it all in one sitting.
Haha, TRUTH! It's so good it's tempting to just keep eating it! It's dangerously reasonably priced here....
Sale grosso is not necessary at all , trust me I am from Naples.
1:28 did she actually call her channel "Just Eat Life" ? LMAO
Gocciole>pan di stelle.
Decisamente si, ma.. Gocciole Extra Dark>Gocciole :D
Sei molto simpatica e piena di contagiosa energia positiva e, evidentemente, sei anche quella che noi chiamiamo una “buona forchetta”.
La mia domanda è come fai a restare così magra? 😊
Novi is definitely a better product. You have to check out the ingredients, Novi has 45% hazelnuts, Nutella I can't remember the percentage but it's basically made of palm oil. 🍕🍷
Yeahh... the ingredients are the big difference! I'll do a side by side comparison... great point
I’m a cookie fanatic love it sadly I have to be gluten free and that makes it harder to find delicious cookies 😒
Oy!! There's got to be some enterprising baker out there to fill the void! I'm sure there are lots of other people out there in the exact same situation as you!
Grisby has great gluten free cookies options!
Why are Italian products so hard to open, like the Abbracci? Hahaha 😂
I loved this and the last episode! Can we have more of these videos comparing life in the UK, USA and Italia please? I love your perspective!!
@@kishens1 Hehehe I like that you noticed my struggle in opening that :) And yes -- thanks for this feedback, I'll definitely brainstorm future video ideas like this!
Coming from the US can you confirm Nutella is better here in the EU?
Ooo, that's a good question. I haven't lived in the US for nearly 4 years now (I can Italy after living in London)....so I'm not actually sure that I remember! I'll need to bring some with me the next time I go back to the US, and I'll do a side-by-side comparison!
I no longer eat the American stuff I grew up with. To me it just tastes like sugary crisco with mediocre cacao. Here in Italy I can get great cacao, fresh cream, great nocciola and vanilla pods. So I make my own. The thing I can't duplicate at all is the amazing pistacchio pastes available here in Italy.
@@ericpmoss oh the pistachio pastes are life!
something makes me think that you have a sweet tooth. I can't quite put my finger on it... xD
Io vedo che voi americani non siete abituati a verificare gli ingredienti per stabilire quale cibo o bevanda è più salutare.
0:36 0:52. Already only the names of the Italian products are fabulous ...... real music !
I have one objection to raise about Nutella. I was briefly a fan until I saw a news piece about Palm Oil, which is one of the ingredients in Nutella. Apparently, lots of rain forest is destroyed to make room for farming to produce Palm Oil, which is a lucrative money crop. I'll let you make your own decision.
How much weight are you now? 😄
Stopped The view when i heard pistascio...
sarebbe carino se pronunciassi i prodotti come sono scritti tipo Pan di Stelle e non Pen dei Stéilei.. sarebbe molto apprezzato
The risk is that you get fat !!
A risk I'm willing to take ;)
@@TheQKatie oh yes, you will remain a pretty woman 😉
Give a try to Caffarel, the inventor of gianduia en.m.wikipedia.org/wiki/Gianduja_(chocolate)