Thank you Chef. I would enjoy a video explaining the other Italian cheeses. Risotto class would be fun as well. On another note. Years ago, I used to get Italian pepperichinos in a brine at the market. They were a deep green and quite limp. Unlike the golden Greek style, they were less fibrous. Do you know where I can get these?
Ok thanks for letting me know :) I will definitely plan a risotto class for sure. I'll try to incorporate more info about the regions in the coming videos as well. As far as the pepperonccini go, I couldn't say. Have you tried: Eataly? It sounds like something you could definitely get at an Italian Deli in NYC. Let me do some research and I'll get back to you on that.
@@chefsabrinamancin4229 , thank you Chef for the Eataly site. WOW, I am going to go nuts ordering from them. Unfortunately they don't carry the pepperichinos. But, living in a small town. Access to quality products is non existent. This site and others are a Godsend. Thanks again.
Thank you for your detailed explanation. That’s really useful for me who live in Asia and don’t know how to start preparing Italian cuisine. All those ingredients are very expensive or may not be easily found in the local supermarkets in Asia.
I'm glad you enjoyed it! I understand the price problem. I have also lived in countries where certain ingredients are super expensive. If I really had to pick, I would try to spend my money on a good extra virgin olive oil and a good cheese like Parmigiano, Pecorino or even Grana Padano which is similar to Parmigiano but less expensive. I'm sure pasta is cheaper and herbs and spices are as well. But a good evoo is a must. Notice that it doesn't have to be Italian, there are excellent extra virgin olive oils from Spain, Greece, Portugal, California and other places. Enjoy!
Thanks chef, I've found your videos very helpful for understanding the large variety of products and quality within Italian cuisine. I would be very interested to hear your take on bread. I have heard of people from the US with gluten issues being able to eat bread while in Italy with no problems. My understanding is in Italy they don't spray their wheat with pesticides. I also have noticed that I feel better eating products made with Italian flour such as bread, pasta, pizza, etc. Might be an interesting and contemporary topic, since many Americans seem to think gluten and carbs are so bad for you.
I could hear you talk for hours lol. You're so informative, so opinionated, witty, and of course, beautiful:) Thank you for giving us the REAL information on this country's cuisine!
Grazie !! Love you videos ! Isn’t it true that for Extra Virgin Olive Oil the label should spell Virgin in the French way : “Viergene”? To indicate the oil is from a small family farm (along with numbered bottles ) rather than a large industrial production facility ? The former being true evoo while the latter is heated, mixed with but oils like walnut and flavors colorings added?
Grazie per aver nominato il Grana Padano (Lombardia), un meraviglioso formaggio che risale al 1300... ed è il formaggio più usato in tutte le regioni d'Italia e nel mondo. Anche perché il Grana Padano e il Parmigiano Reggiano sono praticamente uguali ma diversi solo nel prezzo. Il formaggio Pecorino è poco usato perché è molto salato e quindi si usa solo per ricette particolari
YEEEESSS!!! Please teach to make risotto!!!! Milanese, or with pesto or with clams and calamari or my favorite, with mushrooms!!!!!!
haha ok ok got it! I love risotto so expect a master class soon! :)
I would absolutely love a video on making risotto! Thank you so much for all your tips. Your videos are so good!
Make more videos please! I love how much information you include.
Thank you Chef. I would enjoy a video explaining the other Italian cheeses. Risotto class would be fun as well. On another note. Years ago, I used to get Italian pepperichinos in a brine at the market. They were a deep green and quite limp. Unlike the golden Greek style, they were less fibrous. Do you know where I can get these?
Ok thanks for letting me know :) I will definitely plan a risotto class for sure. I'll try to incorporate more info about the regions in the coming videos as well.
As far as the pepperonccini go, I couldn't say. Have you tried:
Eataly? It sounds like something you could definitely get at an Italian Deli in NYC. Let me do some research and I'll get back to you on that.
@@chefsabrinamancin4229 , thank you Chef for the Eataly site. WOW, I am going to go nuts ordering from them. Unfortunately they don't carry the pepperichinos. But, living in a small town. Access to quality products is non existent. This site and others are a Godsend. Thanks again.
Thank you for your detailed explanation. That’s really useful for me who live in Asia and don’t know how to start preparing Italian cuisine.
All those ingredients are very expensive or may not be easily found in the local supermarkets in Asia.
I'm glad you enjoyed it!
I understand the price problem. I have also lived in countries where certain ingredients are super expensive. If I really had to pick, I would try to spend my money on a good extra virgin olive oil and a good cheese like Parmigiano, Pecorino or even Grana Padano which is similar to Parmigiano but less expensive.
I'm sure pasta is cheaper and herbs and spices are as well. But a good evoo is a must. Notice that it doesn't have to be Italian, there are excellent extra virgin olive oils from Spain, Greece, Portugal, California and other places.
Enjoy!
Thanks chef, I've found your videos very helpful for understanding the large variety of products and quality within Italian cuisine. I would be very interested to hear your take on bread. I have heard of people from the US with gluten issues being able to eat bread while in Italy with no problems. My understanding is in Italy they don't spray their wheat with pesticides. I also have noticed that I feel better eating products made with Italian flour such as bread, pasta, pizza, etc. Might be an interesting and contemporary topic, since many Americans seem to think gluten and carbs are so bad for you.
I could hear you talk for hours lol. You're so informative, so opinionated, witty, and of course, beautiful:) Thank you for giving us the REAL information on this country's cuisine!
Grazie !! Love you videos ! Isn’t it true that for Extra Virgin Olive Oil the label should spell Virgin in the French way : “Viergene”? To indicate the oil is from a small family farm (along with numbered bottles ) rather than a large industrial production facility ? The former being true evoo while the latter is heated, mixed with but oils like walnut and flavors colorings added?
Grazie per aver nominato il Grana Padano (Lombardia), un meraviglioso formaggio che risale al 1300... ed è il formaggio più usato in tutte le regioni d'Italia e nel mondo. Anche perché il Grana Padano e il Parmigiano Reggiano sono praticamente uguali ma diversi solo nel prezzo. Il formaggio Pecorino è poco usato perché è molto salato e quindi si usa solo per ricette particolari
Hello! Please film a anchovies why must have and the best brands etc, olive oil, cheese.
Must-Haves
1:34 Pasta (Long and Short)
2:35 Cheese (Parmigiano reggiano, Pecorino)
5:01 Rice (Carnaroli, Vialone Nano)
6:18 Fresh Herbs (Basil, Sage, Rosemary, Parsley)
8:39 Dried Herbs (Oregano)
9:53 Extra Virgin Olive Oil
13:11 Butter
Optional
13:54 Canned San Marzano Tomatoes or Canned Whole Peeled Tomatoes
15:18 Anchovies and Dried Peperoncino
???? 🤔
It would have been nice if you can talk about how to choose good quality olive oil or good quality anchovies
You make so cool videos. And I do not really understand, why you have so little subscribers
Ummm garlic! ESPECIALLY for the south!
sei brava e bella ..
ma vivi in Italia ? grazie delle belle parole