@@CantoMando Too true! Even with individual hot pot, it’s the best to have some people. One individual doing hot pot….It’s a very lonely experience. And yes, if you somehow can get everyone together, no individual hot pot, go for the true experience. One large “pot” in the middle, with a divider in the middle, non-spicy soup base one side, spicy the other. Hot pot brings out the meaning of getting together and sharing and experiencing the joy of eating together.
As an Italian who had some difficulty to learn how to use chopsticks, I was kind of glad to see that the Chinese chef had his hard time to swirl the fork to collect the pasta, it felt like “revenge”. 😂
This is so wholesome! You've got some quality chefs on your channel recently that deserve to keep coming back. Very respectful, genuine, and open-minded!
Very true! I'm from Switzerland and my ex girlfriend's family comes from Italy, first time I met her grandparents her grandfather showed me his garden. "Here I grow tomatoes, onions, radish, lettuce. There I have aprictot trees, figs, and some flowers". These were the best tomatoes too
太好了。你们真厉害。perfecto Here in Australia it's the Italian Chinese emigrants that are big on growing food in their back yards. I have fond childhood memories of both ethnicities as neighbours from different times in my childhood. One was watching the elderly Italian couple have their whole Italian family over for tomato sauce or pasata making day. The other was my elderly Chinese aboriginal neighbour sharing some exotic Asian vegetables we had never here of before from his garden and telling us how to cook them. Food is such a wonderful way to bring people together.
to explain the variety we have in italy a little bit better: in the south pasta is made with semolina and water, in the north with 00 and egg. but different regions have different rules: in emilia, where bologna is, they use whole eggs, in piemonte they do all yolks for special occasions, in liguria they use egg and water. plus the dry pasta is semolina and water but it is not just homemade fresh pasta that has been dried. it is a totally different process. modern approaches to egg pasta that are gaining in popularity here in italy are based on compromise and getting the best of both worlds: i mean they make some whole eggs with some extra yolks, they mix semoilina and 00 in a 1:1 or 1:2 ratio... i mean... we're experimenting too. don't think italians are that strict on tradition
And in the Alps they don't use either semolina or 00 flour, but they use buckwheat flour instead. Very different pasta. Also, there's gnocchi, which don't use either water nor eggs, but are made with flour and mashed potatoes, or sometimes even with ricotta or squash. Then there's pasta made with vegetables, like spinach.
@@trevorcook4439 eggles fresh like orecchiette, regular dry pasta, egg noodles of many kinds, gnocchi… it’s all good but every kind shines in different contexts. but there can also be a trick to make most things work. i made carbonara with egg tonnarelli and to break the egg-on-egg redundancy, i put a bit of lemon zest in the egg+cheese mix and i liked it
I can definitely tell you there are a lot of commonalities in the cultures. I am Korean, so I will speak to the Korean - Italian similarities; Passion for food, family, and tradition.
We have 3 kids together and he’s Vietnamese and he told me the same thing, there is a lot of similarities and he introduced me to so many new foods when we met and that’s what got me hooked was learning everything about his culture it was so much fun
I love this video. When i see italians cook in short clips i am devastated because they literally drown everything in oil. This was sooo satisfying to watch. My faith in italian chefs is restored!
I love that the chef has a garden. Nothing beats the taste of fresh herbs and vegetables. Myself I grow a lot of rare veggies that are not available at supermarkets. Many Italian and Chinese families have gardens.
uhg this is such a feels good watch. super heartwarming to know that the italian chef remembered the chinese chef's love for bolognese and made it just for him! i love this duo, hope this is the start of a friendship fr!
There's something in common between italian, spanish, greek and japanese food: focusing on bringing out the natural flavour of high quality ingredients and simplicity (sushi, for example).
Making Ragù alla Bolognese is so worth the time. And as they said, it can be eaten with different pastas, and it also makes up the main ingredient in another very popular dish from Italy: Lasagna. However I doubt many places make it with a proper Ragù alla Bolognese. I for sure know I hadn't tasted anything near it in a lasagna until I made it myself at 36.
Need to do another episode covering dried pasta. Has a different texture can form an emulsion better than fresh pasta and suits some sources better than fresh pasta.
7:51 Oh that rattling makes memories come back. That's how my mom used to make noodles. My grandma was from Sicily so she taught my mom everything she knew. Homemade noodles were always so much fun to make. And they tasted better than anything you can get in stores or restaurants. That rattling is forever connected to: Best meal of the week coming up soon. I loved every second of this video, just seeing the things made was already enough to make me happy. Thank you
I think 00 flour is VeRY high protein. It’s more fine than All-Purpose. In fact… Italian 00 flour would be perfect for Chinese handpulled noodle cuz it had to be VERY elastic for hand pulling. In China they use noodle flour which i think is VeRY similar to Italian 00 floue
This is so cool❤ I love how the Chinese Chef is so moved by the flavors of the different pastas. I am now going to watch the Italian Chef being moved by the noodle dishes. ❤❤❤
I respectfully disagree. Semolina and water is as flavorful or more than egg and 00 (which is not all purpose). Semolina and water is how traditional pasta is made in the south and it is incredibly delicious. Good semolina has a fantastic flavor that egg will cover up. Egg and flour is to be eaten fresh (not dried) and semolina and water can be either dried or fresh 5:15
love these series...2 different chefs from different cultures learning about their respective food. on a side note....loooove papardelle and taglitelle pasta😋😋 pretty please show the part where the chinese noodles were made to go with the bolognese 🙏🙏
Loved it, this tied the two video’s together perfectly, I am more than certain that the two chef’s will be getting together more often to come up with more outstanding dishes..❤❤❤❤❤❤❤❤
As Gianluca said, pasta focuses a lot on the condiment/sauce. Pretty much all pasta tastes good with all sauces, but there is a specific type of "noodle" for every type of pasta. An aggio e olio doesn't taste bad with fettucini, but with spaghetti it is just a little better, and a bolognese doesn't taste bad with tagliatelle or spaghetti, but with papardelle it is just slightly different and in my opinion, better.
so, in dry pasta (at the stores), the yellow hue does not depend on the flour used but depends on how the pasta was dried. faster drying brings a yellower pasta which is generally bad, as it means higher drying temperatures and so a loss in major nutrients.
Really cool chanel guys . Hello from Switzerland . The road of Silk made the All World a Pasta joint. If you go in the mountain of the Alpes you can eat Ravioli Dumplings in Soupe in 8 différents country's and each made them in there own ways.
My dad was lucky enough to go to Italy while he was in the military. He said the Chef work so hard to make the longest noodles as possible and to cut them with a knife or even fork is a insult that will get you kicked out.
As a guy from Bologna, it's lowkey painful seeing the "ragú" paired with "pappardelle" instead of "tagliatelle" 😂😂😂 Anyway I loved you friends reaction to a good dish of pasta! Sharing good food is one of the best way to share culture🥰
the thing with the yellow colour is not entirely correct. of course it has something to do with the flour used but the key step which gives the store bought pasta the specific yellowish colour is because of the drying process (temperature and how long)
I've never had a snack like that, never seen either, i'm for sure from Italy, what about the snack? 😁 but the video is super cool, thanks guy.. grande Gianluca
Fun Fact: Fettuccini Alfredo is actually Cacio e Pepe made with fettuccini by Alfredo. North Americans often fail at making the creamy sauce without cream so thats why North American fettuccini Alfredo has cream in it.
@TheRomanoChef Well, the way you made it seemed very similar to Alfredo's Fettuccine Alfredo, the original version without cream. I was more so making a joke in the comment because of your joke in the video but was too lazy to timestamp. Cheers chef. Long may your big jib draw.
The " love you man" came from the heart they just became bros through food. It's a beautiful thing
hair*
Hare*
And then him getting more of the pasta as they talked spoke even more of how much he loved it
I didn't know he was feed him in the thumnail but I can't find that
That came from the belly
I love how expressive the chinese chef shows so much more emotion than any words could convey.
He became corrupted by westerners decadence. He's lost to the CCP.
Chinese noodle chef doesnt even need to talk. His sounds and face says it all lol
Asian expression
Best part was when the others were talking and he was just smashing the pasta 😂
Now, take the BBQ chef, Darien, this pasta chef, and the southern chefs to a Chinese hot pot!
This please!
Avengers unite
@@CantoMando Bring Eric, Haidilao
@@CantoMando Too true! Even with individual hot pot, it’s the best to have some people. One individual doing hot pot….It’s a very lonely experience. And yes, if you somehow can get everyone together, no individual hot pot, go for the true experience. One large “pot” in the middle, with a divider in the middle, non-spicy soup base one side, spicy the other. Hot pot brings out the meaning of getting together and sharing and experiencing the joy of eating together.
@@CantoMandowe want Sheldon!
As an Italian who had some difficulty to learn how to use chopsticks, I was kind of glad to see that the Chinese chef had his hard time to swirl the fork to collect the pasta, it felt like “revenge”. 😂
This is top tier cultural appreciation from both sides, extremely wholesome. More of this content, PLEASE!
This is so wholesome! You've got some quality chefs on your channel recently that deserve to keep coming back. Very respectful, genuine, and open-minded!
The way he said”Cazzo dici la mozzarella “😭 HAHAHA
“Tf u sayin’ mozzarella “
He has a lovely Roman accent 😂❤
Sono morto 🤣
noouh cazzoh dici lah mozzarellah? ahah
That really came from the heart ahahhahaha
AHAHAH non poteva essere più spontaneo 😂❤💛
the chinese chef brings such good energy tbh and for reason i keep thinking he is fluent in english
An italian showing his garden is the most italian things to do for an italian XD Remember my nonna always showing her garder to people XD XD
Asian are very passionate about gardening too since most of our dishes use multiple vegetables in just the one dish
Ma che ha scritto questo
Very true! I'm from Switzerland and my ex girlfriend's family comes from Italy, first time I met her grandparents her grandfather showed me his garden. "Here I grow tomatoes, onions, radish, lettuce. There I have aprictot trees, figs, and some flowers". These were the best tomatoes too
太好了。你们真厉害。perfecto
Here in Australia it's the Italian Chinese emigrants that are big on growing food in their back yards. I have fond childhood memories of both ethnicities as neighbours from different times in my childhood. One was watching the elderly Italian couple have their whole Italian family over for tomato sauce or pasata making day. The other was my elderly Chinese aboriginal neighbour sharing some exotic Asian vegetables we had never here of before from his garden and telling us how to cook them.
Food is such a wonderful way to bring people together.
to explain the variety we have in italy a little bit better: in the south pasta is made with semolina and water, in the north with 00 and egg. but different regions have different rules: in emilia, where bologna is, they use whole eggs, in piemonte they do all yolks for special occasions, in liguria they use egg and water. plus the dry pasta is semolina and water but it is not just homemade fresh pasta that has been dried. it is a totally different process. modern approaches to egg pasta that are gaining in popularity here in italy are based on compromise and getting the best of both worlds: i mean they make some whole eggs with some extra yolks, they mix semoilina and 00 in a 1:1 or 1:2 ratio... i mean... we're experimenting too. don't think italians are that strict on tradition
And in the Alps they don't use either semolina or 00 flour, but they use buckwheat flour instead. Very different pasta.
Also, there's gnocchi, which don't use either water nor eggs, but are made with flour and mashed potatoes, or sometimes even with ricotta or squash.
Then there's pasta made with vegetables, like spinach.
I often prefer eggless pasta. Particularly things like carbonara as it’s too much egg then.
@@rivox1009 is it only pizzoccheri or is there any other kind of buckwheat pasta? pizzoccheri are not 100% buckwheat though. it’s a mix
@@trevorcook4439 eggles fresh like orecchiette, regular dry pasta, egg noodles of many kinds, gnocchi… it’s all good but every kind shines in different contexts. but there can also be a trick to make most things work. i made carbonara with egg tonnarelli and to break the egg-on-egg redundancy, i put a bit of lemon zest in the egg+cheese mix and i liked it
i was about to write the same thing
As an Italian girl married to an Asian guy I LOVE these videos ❤️
I can definitely tell you there are a lot of commonalities in the cultures. I am Korean, so I will speak to the Korean - Italian similarities; Passion for food, family, and tradition.
We asian guys need more Italian girls 😅😂😊
Yupp@@ZELLEZFARGOEZ-wl9nb
We have 3 kids together and he’s Vietnamese and he told me the same thing, there is a lot of similarities and he introduced me to so many new foods when we met and that’s what got me hooked was learning everything about his culture it was so much fun
@@madds1319 nice I'm viet too I'm looking to find a nice Italian girl so we can make pastas together xD
Without TH-cam we wouldn't see this. Thanks to all good people in the world
I love this video. When i see italians cook in short clips i am devastated because they literally drown everything in oil. This was sooo satisfying to watch. My faith in italian chefs is restored!
I love that the chef has a garden. Nothing beats the taste of fresh herbs and vegetables. Myself I grow a lot of rare veggies that are not available at supermarkets. Many Italian and Chinese families have gardens.
That italian really shining through when asked if it was Mozzarella :P
I couldn’t help it
"Cazzo dici la mozzarella?"
MORTO 😂
LOL adoro.. sono scoppiata a ridere anch'io XD
uhg this is such a feels good watch. super heartwarming to know that the italian chef remembered the chinese chef's love for bolognese and made it just for him! i love this duo, hope this is the start of a friendship fr!
The chemistry between these two chefs are magical. You definitely need to link them up for more videos!
Gianluca, I can appreciate the love he has for his Italian cuisine. I hope he can pass that on to the next generation.
Thank you!!!!
What an honour to cook for you guys it’s been!!!
This is so wholesome. Food unites people! Nothing is better than sharing food cultures and traditions and in the end everyone enjoys everything...
I'm just here for all the wholesome interactions and the absolute joy of good food!
There's something in common between italian, spanish, greek and japanese food: focusing on bringing out the natural flavour of high quality ingredients and simplicity (sushi, for example).
These 2 chefs giving S tier vibes
Chefs looks so happy x enjoying their time this is great
Chef Gianass has some great insights about Italian cuisine, awesome.
Watching 2 cultures come together and enjoy food and life made me smile so much so cool
Tanto amore per questo chef che cuoce il ragù alla bolognese 5-6 ORE.
All my love for Chef Gianluca that cooks Bolognese ragù 5-6 hours.
Making Ragù alla Bolognese is so worth the time. And as they said, it can be eaten with different pastas, and it also makes up the main ingredient in another very popular dish from Italy: Lasagna. However I doubt many places make it with a proper Ragù alla Bolognese. I for sure know I hadn't tasted anything near it in a lasagna until I made it myself at 36.
Need to do another episode covering dried pasta. Has a different texture can form an emulsion better than fresh pasta and suits some sources better than fresh pasta.
I love these cross overs! Ya'll need to get together and do one food you guys havent tried
Just by how these two dudes act, you can tell they are high end chefs.
It's so fun seeing people do things they're good at and love. I can feel his passion through the screen haha
7:51 Oh that rattling makes memories come back. That's how my mom used to make noodles. My grandma was from Sicily so she taught my mom everything she knew. Homemade noodles were always so much fun to make. And they tasted better than anything you can get in stores or restaurants. That rattling is forever connected to: Best meal of the week coming up soon.
I loved every second of this video, just seeing the things made was already enough to make me happy. Thank you
I think 00 flour is VeRY high protein. It’s more fine than All-Purpose. In fact… Italian 00 flour would be perfect for Chinese handpulled noodle cuz it had to be VERY elastic for hand pulling. In China they use noodle flour which i think is VeRY similar to Italian 00 floue
one of the best pasta videos i've seen. just friends having fun.
i love how wholesome these people are, absolutely phenomenal folks
I appreciate how Dennis is learning, curious, happy to share the experience. Well done sir !
Thank you for showing the correct way to twirl the pasta on a fork, especially using the side of the bowl or plate.
I think I learned more from this video than any pasta dish video I've ever seen. including our French TH-camr who goes into depth about the dishes
love the italain chef. man cant believe u blue balled us on the fusion dish
试过很多种融合做法，做担担面的时候用过意面，然后跟vincenzo学做carbonara的时候用的宽面（油泼面和烩面常用那种宽面）这两种是我觉得融合的最好的😋
Literally the best Italian dishes are peasant food. They can make the most basic ingredients taste phenomenal.
I’m just loving these crossovers ❤
LMAO the look of concern that Italian guy got after the assumption that graded chesse was a mozzarella XD
man his such a nice guy i love this
I love how these guys are just loving every minute of this. ❤❤❤
This is so cool❤ I love how the Chinese Chef is so moved by the flavors of the different pastas. I am now going to watch the Italian Chef being moved by the noodle dishes. ❤❤❤
I respectfully disagree. Semolina and water is as flavorful or more than egg and 00 (which is not all purpose). Semolina and water is how traditional pasta is made in the south and it is incredibly delicious. Good semolina has a fantastic flavor that egg will cover up. Egg and flour is to be eaten fresh (not dried) and semolina and water can be either dried or fresh 5:15
I have been dying to see this one after the noodle episode and am completely thrilled as a chef of 23 years I love this content
Damn i love this collab and the mutual appreciation!
love these series...2 different chefs from different cultures learning about their respective food.
on a side note....loooove papardelle and taglitelle pasta😋😋
pretty please show the part where the chinese noodles were made to go with the bolognese
🙏🙏
Such a wholesome, genuine moment.
17:44 pasta was so good it turned him into a patriot!
😂
Loved it, this tied the two video’s together perfectly, I am more than certain that the two chef’s will be getting together more often to come up with more outstanding dishes..❤❤❤❤❤❤❤❤
Mans looked liked he leveled up after tasting the second pasta. Love it.
Love both these chefs. Please keep having them on!
Pasta in iItaly is like a religion… But with better sauce.
Now that is sentence that writes itself.😂
It's so goddamn legendary to see two amazing food cultures to meet and appreciate each other!❤
Chinese noodle chef wolfing down the third pasta as Mike and the Italian chef are talking haha
Loving all these chef crossover videos. I make Aglio e Olio all the time. Super simple, but always satisfying.
If you add water to eggs, it make them fluffier. This goes also for bread and pasta, noodles, etc. less water = more dense and chewier
this deserves wayyyyy more views
20:12 hahaha love that noooo sound and face. Authentic italian food pain :D
As Gianluca said, pasta focuses a lot on the condiment/sauce. Pretty much all pasta tastes good with all sauces, but there is a specific type of "noodle" for every type of pasta. An aggio e olio doesn't taste bad with fettucini, but with spaghetti it is just a little better, and a bolognese doesn't taste bad with tagliatelle or spaghetti, but with papardelle it is just slightly different and in my opinion, better.
Great food, the universal love language.
Awesome video 👏 So heartwarming to watch the connection, enjoyment, and appreciation of foods across cultures. More videos like this!
My new fav food channel
The cacio e pepe looks so great!! May I know how the chef prepare for the pecorino romano cheese before he mix it to the pasta?
I just mix it with black pepper and little bit of hot water 😊
Convincing a chinese noodle master to take the challenge and then making him like the pasta took some real skill.
Yaaas the crossover I’ve been waiting for!! I’m def gonna have to head over to patreon to watch how the fusion came out👀
so, in dry pasta (at the stores), the yellow hue does not depend on the flour used but depends on how the pasta was dried. faster drying brings a yellower pasta which is generally bad, as it means higher drying temperatures and so a loss in major nutrients.
Great videos, man. I'll watch as many vids of this format as you can put out.
that looks so good wtf its 12am and now im craving that bolognese pasta
Really cool chanel guys . Hello from Switzerland .
The road of Silk made the All World a Pasta joint.
If you go in the mountain of the Alpes you can eat Ravioli Dumplings in Soupe in 8 différents country's and each made them in there own ways.
My dad was lucky enough to go to Italy while he was in the military. He said the Chef work so hard to make the longest noodles as possible and to cut them with a knife or even fork is a insult that will get you kicked out.
As a guy from Bologna, it's lowkey painful seeing the "ragú" paired with "pappardelle" instead of "tagliatelle" 😂😂😂
Anyway I loved you friends reaction to a good dish of pasta!
Sharing good food is one of the best way to share culture🥰
ngl the bolgnese looks fire af
these chefs are awesome!
Can confirm on the failing cacio e pepe, took me an embarrassingly long time to get it right.
Look how happy he is they're enjoying the food :D
the thing with the yellow colour is not entirely correct. of course it has something to do with the flour used but the key step which gives the store bought pasta the specific yellowish colour is because of the drying process (temperature and how long)
Pasta in Italy by law cannot have less than 8% protein content, very often it is on 10/11%.
I don´t even care what specific culture it is, all noodels are love
Tagliatelle al ragù is the final boss of the bolognaise sauce experience
The thing is idk if i can trust this i cant imagine a MASTER never ever had pasta before
Noi italiani e i cinesi siamo così tanto distanti ma così tanto vicini a livello culinario. Le migliori cucine del mondo
In questo momento sono in Giappone e devo dire che snche qui non scherzano.
In questo momento sono in Giappone e devo dire che anche qui non scherzano.
Chef makes it look so ez. 🎉🎉🎉
Looks so simple but difficult to get it right.
common mannn post the full video it was so great
Beautiful fun video. I will definitely use this technique for cacio e pepe. But he forgot the milk and wine in the Bolognese! Now I'm hungry.
i love how on the italian pasta map the little italian cook is kicking the fettucine alfredo across the ocean hahahaha
I've never had a snack like that, never seen either, i'm for sure from Italy, what about the snack? 😁 but the video is super cool, thanks guy.. grande Gianluca
Kayne and Kayne. . LOL. LOL. LOL.. that was the best laugh this week!
Bro you cant cut out the end 😂😂😂
I totally thought of making biang biang noodles with Italian ragu. So glad it wasn’t just me who thought of it
Like Biang biang! hell yeah!! Great dish aswell!
Fun Fact: Fettuccini Alfredo is actually Cacio e Pepe made with fettuccini by Alfredo. North Americans often fail at making the creamy sauce without cream so thats why North American fettuccini Alfredo has cream in it.
No it’s not lol cacio e pepe is a very specific recipe, Pecorino and Black Pepper. The second you change an ingredient, the recipe changes 😘
@TheRomanoChef Well, the way you made it seemed very similar to Alfredo's Fettuccine Alfredo, the original version without cream. I was more so making a joke in the comment because of your joke in the video but was too lazy to timestamp. Cheers chef. Long may your big jib draw.
In Italy the ORIGINAL PASTA MACHINE, made by IMPERIA, is called "NONNA PAPERA"