i know this might sound presumptious, but i am honestly wondering, not out of malice, as to why people oversea started caring only now about italian tragedies... earthquakes like this happen almost once every 2 years(the most famous and recent one being the molisan earthquake theat hit l'aquila) but this is the first time i hear oversea people "caring" about it, any idea why is that? this is a honest question not intended to insult i swear.
I'm not really sure why the reason is. My guess is that technology has improved to the point where information is instant and anyone can easily send photos and videos around the world. But that's just my guess.
+iota-09 this is not the first time that people globally have reached out to Italians devestated by natural disasters. When the earthquake hit, several food importing companies both in Canada and the US purchased several containers of food to distribute to those that were affected. I'm Canadian and in my community we raised money that was sent to several groups in Italy aiding those that were affected.
I'm italian and I saw so many videos like this, but you're simply amazing. Usually i get really disappointed by foreigners trying "italian food" that often it's not even italian, but you lighted my day. I'm so glad to see you like our national heritage, that a great joy thank you guys, go on with your channel, you are awesome
You are a very, very funny friends!!!! And also lucky men, because you have tried a very good quality product sent by your Italian friend. No discount or cheap products. But only first class. In Italy we have also very shit food =)
Every time american do this, they act like they're eating a piece of shit and get all dramatic about it... i like this dudes, at least they enjoy it and are nice about it. 👍🏼
Mat si ma gli americani e il cibo sono 2 mondi diversi. Chissene frega del parere di gente che mette il ketchupp sulla pasta al posto della salsa al pomodoro
Hi we are two italian girls and we want to give you some advices about what to try next. First of all we would like to advice you to mix pasta with sauce before eating it, and you must eat it very hot, just token out from the pan, because it will be better and you can better enjoy your pasta. Also "preparato d'acciughe balena"(アチュゲ バレナ) is not for pasta: we use it to give more flavour to fish preparations, because it is really savoury! At least we want to specify that we say ブオン アッペティト. About the sweets we advice the "amaretti", "pan di stelle", "savoiardi" (used for "tiramisù") and "cantucci" some kinds of cookies, children appreciate a lot "ovetti kinder", which are chocolate eggs whit surprise inside, in chirstmas time in the north we usually eat "torrone", "croccante", "panettone" and "pandoro". As other type of goodies "ferrero rocher", "gianduiotti", "mon cheri" "raffaello" and "toblerone". Like "caramelle" in english candies we suggest: "golia", "rotelle di liquirizia", "haribo cocobat", "liquirone", "goleador". in regard of main courses we suggest "trofie liguri con pesto alla genovese" this is a typical kind of pasta with its typical sauce . Very common like street food in the north we have the "piadina" which we eat hot with ham and "fontina" cheese. Very tasty are "gnocchi" too , which we advice with "ragù alla bolognese". At last we want to suggest "ravioli", which are the italian version of dumplings: our favourite ones are "tortellini ricotta e spinaci", seasoned with melted butter and sage. We would like to suggest "risotto" too, but it's very hard to cook and prepared ones aren't really good: the one you tried is nothing compared to handmade ones.. If you want to taste some traditional salty snacks you have to try "friselle" typically from the south, "grissini", from the north, "tigelle", cooked like "piadina"s or with "nutella", "schiacciatine", similar to crackers, " cipolline in agrodolce", "peperoncini ripieni". we saw you liked "melanzane" and "peperoni grigliati", so we suggest "funghetti sott'olio" and "carciofini sott'olio". about alcoholic drinks we suggest "limoncello", "sambuca", "bombardino" and "grappa bianca" which are typically drank at the end of meals: sambuca is really liked in espresso which we call "caffè corretto".
The anchovies paste is wonderful on toasted bread, especially with butter! If you want to combine it with pasta I'll give you one hell of a dish: Cut some garlic in thin slices and put it in a pan with some vegetable oil (olive oil is the best), Let it cook at medium heat until the garlic turns from white to gold (if it goes brown it's overcooked and the flavor will be too strong), then immediately add tomato sauce and capers, Reduce the heat to low and let it boil for 5 minutes, Add the anchovies paste, mix well and continue cooking for 3/4 more minutes (if the sauce gets too dry, add 2 or 3 spoons of water), Combine this sauce with spaghetti and enjoy yourself ;)
Italian sounds much, much more like Japanese than English. The 5 vowels sound exactly the same as in Japanese, as do the consonants. So caramel in Italian is "caramello" and you should literally read it as カラメッロ (with ラ as R and ロ as L, you know, _that_ difference.) In fact, you can read any Italian word with a few simple rules, as we have a very regular spelling (like 仮名, and unlike English.) "Caramella" has the same root, but it means a piece of candy! 🍬 I suppose that centuries ago, candies were just pieces of caramel.
So, to answer your questions: 1. You pronounced "buon appetito" right the first time 2. Farina is indeed flour 3. "Tic Tac" is an italian candy, it's been exported in America too and so that's why many think it's an american candy 4. "Caramella" means candy in italian, while "caramello" means "caramel" (confusing, I know) I'm really liking your videos and you too are fun. This italian has subscribed!
pasta d'acciughe: you take a thin toast bread , a layer of fresh butter on it and a layer of tha sauce et voila delicious appetizer, or you can take some bread put some juicy mozzarella on it and put it in the oven, wait for the mozzarella to mealt then a layer of sauce and in the over for 3 minutes, really good!
Che fame ahahah Se penso che siete giapponesi, mi viene voglia anche di sushi! La prossima volta la "pasta d'acciughe", non mettetela nella pasta hahahah
you guys are so lovely! I started watching your videos with my girlfriend as we are both food lovers and we really like you a lot! we always talk about what snacks/products we have in our countries (she's Swedish and I'm Italian) and it was great to actually be able to show her fonzies through your videos! thanks a lot!
Pasta d'acciughe Balena is AWESOME on a fresh and juicy mozzarella! But there are trickier hints: you can use it when making "Pasta al tonno" (Pasta witn tuna fish): dissolve a little quantity in hot oil, then add canned tuna, then add tomatoes, black olives (Gaeta olives are the best) and capers, garlic, chili and parsley if you want. Make it simmer about 10 minutes, then use this sauce on pasta (spaghetti or linguine above all). Beware of salt! Don't use it too much! Oh, and you can try it with eggplants! Same trick: dissolve it into oil, add vinegar, (add also garlic, parsley and chili if you like) then spread this sauce (emulsione) over grilled or deep fried eggplants. You can skip all of this and just spread it as it is on eggplants, then add oil, vinegar and the aromas. You can eat it anyway you choose with a bit of bread and mozzarella. Hope my instructions are clear! Buon appetito! :D
Leone candies are amazing! They remind me of my childood and you can find the strangest flavours like violet (that's probably why they remind you of soap)!
Hi guys!! Next time try to put a little piece of butter and a teaspoon of parmesan into your risotto..it will be even tastier! :D As regard the anchovies paste, you can also use it in this way: put some olive oil (about 3-4 tablespoon per person) in a pan with a chopped garlic and half a teaspoon (or a little bit more) of anchovies paste and heat them up. When the garlic is almost golden add 10 (the number depends on the size and the preferences) cherry tomatoes cut in half, a pinch of salt and some fresh basil. Stir-fry for some minute, till the tomatoes have become more soft, and it's done! I usually don't squash the tomatoes, but you can if you prefer so! Now put the "sauce" on your spaghetti (not cold ones please!!) and buon appetito! Delicioussss!:) Love from Italy!
BUON APPETITO! yes farina is flour tic tac are absolutly italian and are surprising and refreshing and you shouldn't bite them but let them melt in your mouth. CARAMELLA is candy and CARAMELLO is caramel
I really like you guys, thanks for your videos. you are right about those crostini from san carlo... you can eat them on salads and any pureed soup. anyway many people in italy like to eat anchovies paste on pasta, so you didn't eat it in the wrong way... not the best way but not the wrong. we use it as a flavour to reinforce some sauces for pasta like the "puttanesca" wich is basically a tomato sauce with black olives and capers... or the orecchiette con (with) broccoli baresi. you have to use 1 or 2 teaspoons at the very first of your recipe... let it fry in few spoons of olive oil with garlic, parsley and chili pepper then go on with your recipe. anyway we prefer (I guess) to spread anchovies paste on a toast or crostini after a thin layer of butter. keep it up guys... greetings from Italia! sayonara
Love your video. I'm glad you liked most of our food! That was not too much pesto, if anything it was too little. Also, we usually mix it with the pasta inside the pot, while the pot is still hot (after draining the water) so that the sauce can get warm. (This is true of any pasta sauce.) Add back in half a cup or so of the hot cooking water you drained (but not so much that it gets watery) and beat together the pasta, pesto, and water energetically with a wooden spoon. Also, it was super weird to see you guys eating risotto with a spoon! I don't know why, but we always eat it with the fork.
Btw I eat it with a spoon too :D And I'm venetian. I can confirm Italians usually use fork but I find spoon more practical to get till the last rice from the plate :)
The balena anchovy paste is perfect for enriching tomato sauce, you just need to put a spoonful along with the onion celery and carrots when you sautee them, the anchovy flavour will be lost but all the umami will be released in the tomato.
You guys are so incredible, love your reaction!!!! I'm italian, and most of these products are really the best, Rossana candles are so good, you guys should try to find "Goleador" a really good candy.
Caramel has a different pronunciation depending on where you're from. The norm I find in Canada is "Care-a-mel" while when I visited the States they pronounced it "Car-mull" and "Car-mel". When I was in England most pronounced it "Care-a-mel" as well but with a softer emphasis on the second "a" sound.
Anchovies paste with pasta, as spaghetti, is really good but you have to melt it into a cooking pan with some olive oil, black olives and capers. Another good way is with boiled eggs! Mix the paste with the yolk and than put the mix into the boiled albumen half splitted (if you want, you can squeeze some mayonaise over the halves). With the paste you can also make "bagna cauda": olive oil, anchovies paste, garlic and a little bit of butter all slowly cooked togheter; with the souce you have obtained you can dress pasta, fry eggs or season vegetables as "pinzimonio". Guys you are fantastic! A big hug from Piemonte!
Here in central Italy we use the Pasta d'Acciughe Balena in this recipe for an amazing bruschetta sauce: you have to cook chicken liver in some olive oil with sage, rosemary, some pieces of apple, vinegar, and pasta d'acciughe, and when all has been in the pot on a low fire for about an hour you have to put everything in a blender and turn it into a delicious velvety sauce, wonderful!
you guys are soooo sweet and your italian pronunciation is soo funny, I've just discovered your channel and I think I'll enjoy most of your videos! Have a nice day ^-^
Loving this series. My way of using anchovies (both whole and pastes) is to fry some garlic and finely chopped shallots and chilli in some olive oil. Then throw in some halved cherry tomatoes and the anchovies. Cook till soft and throw in some seafood. King prawns work really well. Cook and serve with some fine pasta.
Guys, thanks for sharing such fun treats from Italy for us! I would love a big bag of the Rossana candies for myself! But, indeed, everything looked enticing to me!
Nothing from Sicily ?? Uff .. there are lots of good things done ONLY in Sicily. Ordered for example the "paste di mandorla and\or pistacchio", and the "pesto al pistacchio di Bronte"! Are some of the typical products and the most famous in all of Italy. But to truly experience the goodness of Sicilian food, coming on holiday in Sicily! We wait for you !! Great video and thanks for your thoughts to us Italians! A warm greeting from Sicily!
A little notice on "pasta d'acciughe" (anchovy paste)... Already during the Roman Empire it was used in food to flavor dishes. His name was "Garum" ... a liquid sauce of fish guts and salted fish. With the centuries it has been refined to become the modern anchovy paste, and is one of the main ingredients of many Italian sauces. In your video, you can test it with "crostini dorati", before putting on them a little bit of 'butter and then a very small dose of anchovies pasta. Buon appetito :)
hi guys! just a tip for you about anchovies cream: cook some spaghetti,while they are boiling put some oil(it has to be about 30g of oil for two persons),garlic ,anchovie's cream and some chili pepper in a large pan and let all heat,then turn off. when spaghetti are ready turn the stove on again and put spaghetti in the pan (no water) on the flame and mix everything just for a minute . if you want you can add some breadcrumbs preheated or toasted to get them browned and crispy and also some fresh persil on spaghetti and mix! trust me,that's really good and tasy .oishii desu ne . oh,by the way I love Japan,I love studying japanese and I adore you both! ganbare ! sayounara. hugs from Salerno (south of italy)
You HAVE to use Balena souce in this way: A piece of bread, a bit of butter, and Balena souce, it's the best way, i love it and i could eat it everyday and every night
I only use anchovies for making pasta sauce. While the oil is in the pan I add the anchovies and let them melt into the oil, then build the sauce. Caramel is supposed to be said 'care-a-mel' but in California we just say 'car-mal'...like going to Starbucks people would look at you strange for saying caramel instead of carmal. I don't know why.
that sounds delicious! We'll try making it that way. So it's kind of like bruschetta. I remember the waiter corrected me in America saying that it's pronounced like brushetta. I pronounced it like a k. But all my Italian friends say it's like brusketta.
hey guys!! first of all I wanted to let you know I love your videos and you look like you're really kind people irl^^ second thing! you should try that pasta d'acciughe on buttered bread, that's how I prefer it ....that's not A LOT of pesto for an italian, in fact I personally would have put the double of that... at least! XD also Barletta is a town in southern Italy, in Puglia.. and yes, Farina is flour and nocciola is hazelnut (= lastly, it's " buòn aPPetìto"
i think the issue here is that people outside of italy think that a plate of pasta should be mainly pasta, but that's wrong, the past ais important, sure, but it is mostly to give a consitency and mantecare(sorry dunno the word) everything, what is important to taste is the sauce, if there's no sauce, you might as well just eat boiled pasta and not waste that food.
the balena sauce is a salty fish sauce used to give more rich flavour to siple sauces for pasta like a siple tomato sauce. sorry for my terrible english ;)
Hi, I'm italian and I'll try to explain your doubts. 1.pesto is originary of Genova in Liguria, not Milan 2. we say ''buon appetito'' 3. ''acciughe'' or ''Alici'' are ''anchovies'' and we say ''aht/TCHOO/geh '' 4.nocciola means hazelnut 5. they read double s like a s not a z, it isn't like rozana, but "Rossana"(ps. it is also a woman name) bye from Italy
The Leone candies are famous in Italy. They help you digest and come in very different flavours, from fruit ( as lemon, orange) , vanilla, flowers (like Violet, rose) and spices like cinnamon. The most famous ones are the absinthe ones (assenzio in Italian). You got a mixed box :)
try to melt a little bit of butter inside the "risotto" and a little bit of grated parmesan cheese at the end and you will see the stars :) , we usually eat risotto with fork and not with the spoon...trust me the taste is different :)
the correct way to use that anchovy paste for pasta, would be to First lightly toast a smashed clove of garlic in olive oil, remove the garlic, then add the paste to taste lightly sauteed for about 10 to 15 seconds, and then add a splash of the water you cooked the pasta in. Toss the pasta through that and you'll have a more silky sauce.
hi tabieats! im italian and i can tell you that "pasta d'acciughe" doesnt go directly on top of pasta. we use it as a flavour in tomato sauce for example or also with crackers
Pasta C'Anciova from Sicily: take a small pan put olive oil inside and let it heat, then put sliced or chopped garlic and achovies or anchovies paste, let the garlic brown and the anchovies should be almost dissolving into the oil because of the heat. Then put tomato sauce and let it dry a bit (if you can use tomato estract or tomato paste mix it with tomato sauce so you don't have to let it dry) when de pasta is ready; don't overcook it, let it a bit hard, just a bit because the cooming process will continue for a minute in the pan.
Hi guys you have to try that pasta d'acciughe with this sauce: heat some good olive oil (about 3/4 spoon per person), disolve half teaspoon in it with some chilli flakes and put the pasta in that sauce...it's very good...you can also add some vegetables
My mother loves that anchovies paste and uses it pretty much everywhere, even on toasts as is... That said, I've mainly seen it added to tomato sauce together with olives and capers, or as a topping for rustic-style finger food (like, a piece of mozzarella with it on top). You could also try making "salsa verde" with it, made with chopped parsley leaves, crushed capers, anchovies sauce, an hard boiled egg cut in very small cubes and olive oil, some people add a touch of vinegar, in north Italy we use it mainly with bollito (which is just a big chunk of meat, usually the less tender parts of the animal, simmered for hours in a vegetable broth.
i'm sure it could also be used to make a fish meatloaf(or i guess you could call it... fishloaaf) which my uncle usually made with olives, pancarrè(american white bread) tuna, blended anchovies and other things... actually that might not have been anchovies, it's alici, but i'm not sure how it is translated.
I would use the anchovy paste in soups or stews, very VERY small amounts. On toast if you like it, or in pasta like you did. A little goes a long way, it is such a strong taste!
A way to use acciughe paste; a pan, evo olive oil, garlic sliced, a red chilli, sautè for a couple of minutes making sure they don't burn by becaming brown, add the acciughe paste adding the water from the pasta to make it smooth and wet, good sauces should cook just as long as the pasta, drain pasta al dente and pu it in the pan to stir remebering always to save a little water from the cooked pasta you will need it, finally add a sprinkel of grated pecorino cheese, the only chees that merries well with fish, and there you have. Impressive to impress your impressed friend about italian food.
I feel u with the anchovies lol they have to be hidden for me to eat it and love it haha .. I don’t want to see it’s lil face looking at me before I bite it lol lol 😆 but they r so good n salty !
this video is amazing! Thanks for sharing!!! and how may memories!!! Rossana Caramelle Are like a "grandma treat" Every Italian Nonna (grandmother) was used to gives these caramelle to her nephew!!!! You may use Pasta Balena - Pasta d'Acciughe in many different ways: Raw: just put a little touch of butter on the bread and then a tiny tiny splash of pasta d'acciughe on top, and spread it on the top! Believe me, it's Amazing (it is was a snack that my grandma was used to make for me!), or in some Tuna and Mayo sauce for crostini, or dipping sauce for "Pinzimonio" it's an appetizer, you dip vegetables (celery, carrots, fennel...) into sauce or just olive oil with salt and pepper, delicious, or you may mix it with tomatoes for a salty bruschetta... Cooked: use it in a pot with olive oil, garlic or onion and parsley, let it stir fry, then add chopped, or canned tomatoes for Pasta (spaghetti, linguine, penne, farfalle...) or you may add chicken leaver to make "crostini toscani sauce", or you may add cabbage, spinach, broccoli, or any kind of vegetables with water for garnish Pasta or with veggie stock for eat them as they are! You just have to try it with your fantasy! ;)
those orange candies seems to be orange bloom water flavored. As for that tube of 'sauce' You can use that also as a replacement for salt in some dishes you want a lil salty and fishy bite in. It's also better when heated with olive oil in a pan than tossed with pasta. It can be used as a base to make cesar salad dressing. All the goodness of anchovies with out the work to cut them up!
Was nice to watch you guys taste our food, awesome how you read the italian descriptions and , to be honest, you even nailed most of them (or almost at least :P) . Just one thing, "caramella" in italian is used for "candies" in general, so as a matter of fact caramella means candy, while caramel it's called caramello. Tiny difference so it's understandable you got confused about it.
Aaahhh, I've always dreamed of going to Italy!! My Father's Family is from Sicily. One day...until then I'll "share" these treats with you via TH-cam!!
Great video :-) By the way, yes: "farina di grano" o "farina di frumento" is wheat flour. And here is how to use "salsa di acciughe": Grind some bread. Put the breadcrumbs in a frying pan with just that sauce. Stir untill the crumb become toasted then put it on pasta. Cheers from Italy
Thinly slice garlic & saute in olive oil with chili flakes, melt anchovie paste, then add freshly cooked pasta to pan, cook to incorporate. You can add pasta cooking water to loosen it up & make it saucier.
Sure, you can make spaghetti with "pasta d'acciughe". Just put some extra virgin olive oil in a pan with two garlic cloves and some finely chopped "peperoncino", stir fry until fragrant and add a little of the paste, one tea spoon is enough for 2 persons, and sprinkle some white wine, in order to melt the paste and make a sort of cream. Cook on low heat until the paste is dissolved and the wine evaporated, add some roughly chopped cherry tomatoes and cook just few minutes on high heat, put the cooked spaghetti "al dente" directly in the pan and stir fry one minute to distribute the sauce, if there's not enough liquid, you can use the water in which you cooked the spaghetti, so remember to not throw it away :) You can also add some fresh chopped parsley at the end, it will be delicious! Oishii! If you want, you can also add some capers, but maybe it's difficult to find them in Japan. I will come in November to Japan, so I could bring them to you :D. Love you guys! Baci dall'Italia!
Oh and those Leone candies are produced just near my hometown! They have so many flavours, and make chocolate too. Their factory has pastel multicolour walls, just like their signature candy, so from the outside it almost looks like a Willy Wonka style factory, I love it.
I'm a bit late, but here's a couple of quick suggestions for Balena sauce ;) - sweet bread, butter and a thin layer of Balena - make a sanwich with: roasted red peppers, a thin layer of mayonnaise and Balena. It's a classic sandwich here in Piemonte (a northern italian region).
Dannazione con questo video mi avete fatto venire fame di carbonara e di sushi!! Siete bravi, un saluto dall’Italia! ✋🏻🇮🇹 Damn, you make me hungry of carbonara and sushi!! You are good, bye from Italy!! ✋🏻🇮🇹
I don't use it, but there are Italian (and French?) recipes which use anchovies as seasoning in sauces. I think having it already pureed in the tube would help make that easier. It doesn't taste fishy in the sauce; it just gives a different savory, salty flavor if you use a small amount. I hope you really do the Japanese potato chip episode! There are some really interesting varieties out there. It's not particularly unusual where you are, but I love the seaweed potato chips. My friends here think those are very odd, but they are so tasty. We don't get them in regular stores. I have to go to the Japanese market to get them. :-) They are wonderful! I have also tried the honey butter potato chips, which seem popular lately, but I confess that I didn't enjoy those as well. That's okay - everyone likes different things. Have a good weekend!
Thanks so much for commenting! Yes, we do love the nori chips as well and are NOT huge fans of the butter ones. We will definitely have a Japanese snack haul soon. Cheers!
It's nice that someone doesn't speak about Italy using clichès like Mafia or Football , I love your videos, both you seem spontaneous!! *ps you can also use "Pasta di acciughe" with "crostini dorati"👍🏻👍🏻
I live in Genova, the city where pesto and canestrelli that you ate in the second part are born, so if you like that so much you can come here for a trip and taste the original ones 😄
yeah try pasta d'acciughe like the other guys said but in my family we do a recipe for a delicious appetizer: let some butter soften out of the fridge for circa 30 minutes and meanwhile chop up some capers than with a fork squash the butter until it looks like a thick cream than mix capers and pasta d'acciughe with the butter and when is all well mixed spread it on roasted slices of bread. it's AWESOME! trust me and try it!
Here is some information about the Leone Mist Dissetanti candies. "Many flavors are offered by Pastiglie Leone including: Absinthe, Alpine Herbs, Anise, Balsamic, Currant, Blueberry, Cedar Mint, Cedar Sage, Cinnamon, Cloves, Chamomile, Coffee, Fernet, Gentian, Green Tea, Lemon, Liquorice, Mint, Orange, Orange Blossom, Polar Relief (Menthol and Eucalyptus), Propolis (Honey), Raspberry, Rhubarb, Spices, Strawberry, Tangerine, Vanilla, and Violet."
taralli or tarallini are from Puglia region, where I am from 😀 ... u should try and dip them lightly in red wine 😉...about the Pasta di Acciughe, it is nice on toasted bread, a bit like in bruschetta 😁
pesto is a typical Ligurian cuisine, and throughout Italy. It is one of those products that represent Italy. next time do not wait for it to dry the dough, it should be immediately put in pesto just pulled out of the water with lots of pesto! the whale tube can also put in a slice of bread, toast made with a little rubbed garlic on hot bread. or spinach. the bagels are typical of the Puglia region! you can eat them with anything, even chocolate! or alone! the risotto ready to eat, I have a much lower taste of real :). Leone is one other ancient and famous Italian company specialized in candy sweets. we Italians love very Japanese cuisine, but we is fashionable only sushi, few Japanese restaurants with Japanese chefs put in menu hot dishes ... I believe there is much more to Japanese cuisine. In fact, not everyone likes raw fish, just because our kitchen provides for most cooked fish, or if still raw seasoned to perfection. do not forget that in many cities of central Italy you eat raw meat, even horse. Another problem is the Japanese fake. Chinese people riding the fashion of sushi, Japanese restaurants open ... but many are not good quality ... unfortunately they attract people with the all you can eat menu ... sacrificing quality. I'd rather have a real chinese restaurant to try, one of the highest quality, but to us their restaurants are not welcome because of the poor quality of most, compared with our own kitchen, and the fact that they tend to copy bad, many of our things :) it's a problem...like fake parmigiano in america :) i tasted once the fake one....the flavor is all wrong ! terrible....
Our hearts go out to everyone who has been affected by the earthquake in Italy. I hope all our friends over there are safe.
i know this might sound presumptious, but i am honestly wondering, not out of malice, as to why people oversea started caring only now about italian tragedies... earthquakes like this happen almost once every 2 years(the most famous and recent one being the molisan earthquake theat hit l'aquila) but this is the first time i hear oversea people "caring" about it, any idea why is that? this is a honest question not intended to insult i swear.
I'm not really sure why the reason is. My guess is that technology has improved to the point where information is instant and anyone can easily send photos and videos around the world. But that's just my guess.
in Italia è :
Buon Appetito
+iota-09 this is not the first time that people globally have reached out to Italians devestated by natural disasters. When the earthquake hit, several food importing companies both in Canada and the US purchased several containers of food to distribute to those that were affected. I'm Canadian and in my community we raised money that was sent to several groups in Italy aiding those that were affected.
+TabiEats
Thanks anyway , for better respect between peoples internet can make a difference
I'm italian and I saw so many videos like this, but you're simply amazing.
Usually i get really disappointed by foreigners trying "italian food" that often it's not even italian, but you lighted my day.
I'm so glad to see you like our national heritage, that a great joy
thank you guys, go on with your channel, you are awesome
Thanks so much!
You are a very, very funny friends!!!! And also lucky men, because you have tried a very good quality product sent by your Italian friend. No discount or cheap products. But only first class. In Italy we have also very shit food =)
Everyone loves Italian food
Hi guys! Hope you all enjoy part 3 of our Italian Food Haul! Huge thank you to Isos for sending us all these amazing treats!!!
are you guys a gay couple?
Yes we are :)
You are so cute toghether :)
lovely birds as ever
aww thanks :)
Every time american do this, they act like they're eating a piece of shit and get all dramatic about it... i like this dudes, at least they enjoy it and are nice about it. 👍🏼
Mat si ma gli americani e il cibo sono 2 mondi diversi. Chissene frega del parere di gente che mette il ketchupp sulla pasta al posto della salsa al pomodoro
A me fanno incazzare però 😆
Mat io sempre visto gente che apprezza molto!! ;P
TomboyVale infatti e sembra che lo facciano apposta
I am feom italy and I feel so good that u are showing so much respect to my country and I realy want to go to Japan
Thank you so much!
Hi we are two italian girls and we want to give you some advices about what to try next. First of all we would like to advice you to mix pasta with sauce before eating it, and you must eat it very hot, just token out from the pan, because it will be better and you can better enjoy your pasta. Also "preparato d'acciughe balena"(アチュゲ バレナ) is not for pasta: we use it to give more flavour to fish preparations, because it is really savoury! At least we want to specify that we say ブオン アッペティト.
About the sweets we advice the "amaretti", "pan di stelle", "savoiardi" (used for "tiramisù") and "cantucci" some kinds of cookies, children appreciate a lot "ovetti kinder", which are chocolate eggs whit surprise inside, in chirstmas time in the north we usually eat "torrone", "croccante", "panettone" and "pandoro". As other type of goodies "ferrero rocher", "gianduiotti", "mon cheri" "raffaello" and "toblerone". Like "caramelle" in english candies we suggest: "golia", "rotelle di liquirizia", "haribo cocobat", "liquirone", "goleador".
in regard of main courses we suggest "trofie liguri con pesto alla genovese" this is a typical kind of pasta with its typical sauce . Very common like street food in the north we have the "piadina" which we eat hot with ham and "fontina" cheese. Very tasty are "gnocchi" too , which we advice with "ragù alla bolognese". At last we want to suggest "ravioli", which are the italian version of dumplings: our favourite ones are "tortellini ricotta e spinaci", seasoned with melted butter and sage. We would like to suggest "risotto" too, but it's very hard to cook and prepared ones aren't really good: the one you tried is nothing compared to handmade ones..
If you want to taste some traditional salty snacks you have to try "friselle" typically from the south, "grissini", from the north, "tigelle", cooked like "piadina"s or with "nutella", "schiacciatine", similar to crackers, " cipolline in agrodolce", "peperoncini ripieni". we saw you liked "melanzane" and "peperoni grigliati", so we suggest "funghetti sott'olio" and "carciofini sott'olio".
about alcoholic drinks we suggest "limoncello", "sambuca", "bombardino" and "grappa bianca" which are typically drank at the end of meals: sambuca is really liked in espresso which we call "caffè corretto".
In italian, CaramellA it's candy. CaramellO it's caramel. ;) Rossana and Alpenliebe, they remember me my childhood! So good!
The anchovies paste is wonderful on toasted bread, especially with butter!
If you want to combine it with pasta I'll give you one hell of a dish:
Cut some garlic in thin slices and put it in a pan with some vegetable oil (olive oil is the best),
Let it cook at medium heat until the garlic turns from white to gold (if it goes brown it's overcooked and the flavor will be too strong), then immediately add tomato sauce and capers,
Reduce the heat to low and let it boil for 5 minutes,
Add the anchovies paste, mix well and continue cooking for 3/4 more minutes (if the sauce gets too dry, add 2 or 3 spoons of water),
Combine this sauce with spaghetti and enjoy yourself ;)
+Giulio Fiumi thanks so much. We will try it that way.
Italian sounds much, much more like Japanese than English. The 5 vowels sound exactly the same as in Japanese, as do the consonants.
So caramel in Italian is "caramello" and you should literally read it as カラメッロ (with ラ as R and ロ as L, you know, _that_ difference.) In fact, you can read any Italian word with a few simple rules, as we have a very regular spelling (like 仮名, and unlike English.)
"Caramella" has the same root, but it means a piece of candy! 🍬 I suppose that centuries ago, candies were just pieces of caramel.
So, to answer your questions:
1. You pronounced "buon appetito" right the first time
2. Farina is indeed flour
3. "Tic Tac" is an italian candy, it's been exported in America too and so that's why many think it's an american candy
4. "Caramella" means candy in italian, while "caramello" means "caramel" (confusing, I know)
I'm really liking your videos and you too are fun. This italian has subscribed!
freshmints Tic Tacs are the best! Thanks, Ferrero!
Omg Rossana candies, I completely forgot about them, thanks for bringing back memories you guys!! :D
caramel in italian is "caramello", caramella is candy!
Ohhh I see!!!
Tic Tac is a Ferrero's brand, and Ferroro is italian so you are right!
pasta d'acciughe: you take a thin toast bread , a layer of fresh butter on it and a layer of tha sauce et voila delicious appetizer, or you can take some bread put some juicy mozzarella on it and put it in the oven, wait for the mozzarella to mealt then a layer of sauce and in the over for 3 minutes, really good!
Listen to this person, that's exactly how you eat Pasta d'acciughe! Also on fresh mozzarella without the oven part.
Che fame ahahah
Se penso che siete giapponesi, mi viene voglia anche di sushi!
La prossima volta la "pasta d'acciughe", non mettetela nella pasta hahahah
you guys are so lovely! I started watching your videos with my girlfriend as we are both food lovers and we really like you a lot! we always talk about what snacks/products we have in our countries (she's Swedish and I'm Italian) and it was great to actually be able to show her fonzies through your videos! thanks a lot!
Pasta d'acciughe Balena is AWESOME on a fresh and juicy mozzarella! But there are trickier hints: you can use it when making "Pasta al tonno" (Pasta witn tuna fish): dissolve a little quantity in hot oil, then add canned tuna, then add tomatoes, black olives (Gaeta olives are the best) and capers, garlic, chili and parsley if you want. Make it simmer about 10 minutes, then use this sauce on pasta (spaghetti or linguine above all). Beware of salt! Don't use it too much! Oh, and you can try it with eggplants! Same trick: dissolve it into oil, add vinegar, (add also garlic, parsley and chili if you like) then spread this sauce (emulsione) over grilled or deep fried eggplants. You can skip all of this and just spread it as it is on eggplants, then add oil, vinegar and the aromas. You can eat it anyway you choose with a bit of bread and mozzarella. Hope my instructions are clear! Buon appetito! :D
You should be putting pasta d'acciughe On a buttered slice of bread
Sounds great!
yes and the best is tuscany bread without salt toasted and buttered
Con quale naturalezza viene detto "Alla campagnola" 😂
Ve se ama Nippò 💕💕💕
Leone candies are amazing! They remind me of my childood and you can find the strangest flavours like violet (that's probably why they remind you of soap)!
You're always so kind and polite❤️I'm Italian and watching your videos always makes me smile
Hi guys!! Next time try to put a little piece of butter and a teaspoon of parmesan into your risotto..it will be even tastier! :D
As regard the anchovies paste, you can also use it in this way: put some olive oil (about 3-4 tablespoon per person) in a pan with a chopped garlic and half a teaspoon (or a little bit more) of anchovies paste and heat them up. When the garlic is almost golden add 10 (the number depends on the size and the preferences) cherry tomatoes cut in half, a pinch of salt and some fresh basil. Stir-fry for some minute, till the tomatoes have become more soft, and it's done! I usually don't squash the tomatoes, but you can if you prefer so! Now put the "sauce" on your spaghetti (not cold ones please!!) and buon appetito! Delicioussss!:)
Love from Italy!
you guyz are sooo cute when you do these types of food videos, your reactions are just tooo cuuuttee 🙈❤❤❤
aww thanks so much!
Rossana are a part of my childhood😻😻😻😻😋
BUON APPETITO!
yes farina is flour
tic tac are absolutly italian and are surprising and refreshing and you shouldn't bite them but let them melt in your mouth.
CARAMELLA is candy and CARAMELLO is caramel
It's a joy watching you both enjoy the foods of my country.
I really like you guys, thanks for your videos.
you are right about those crostini from san carlo... you can eat them on salads and any pureed soup.
anyway many people in italy like to eat anchovies paste on pasta, so you didn't eat it in the wrong way... not the best way but not the wrong.
we use it as a flavour to reinforce some sauces for pasta like the "puttanesca" wich is basically a tomato sauce with black olives and capers... or the orecchiette con (with) broccoli baresi.
you have to use 1 or 2 teaspoons at the very first of your recipe... let it fry in few spoons of olive oil with garlic, parsley and chili pepper then go on with your recipe.
anyway we prefer (I guess) to spread anchovies paste on a toast or crostini after a thin layer of butter.
keep it up guys... greetings from Italia! sayonara
Thanks so much for the suggestions! And thanks for watching!
Love your video. I'm glad you liked most of our food!
That was not too much pesto, if anything it was too little. Also, we usually mix it with the pasta inside the pot, while the pot is still hot (after draining the water) so that the sauce can get warm. (This is true of any pasta sauce.) Add back in half a cup or so of the hot cooking water you drained (but not so much that it gets watery) and beat together the pasta, pesto, and water energetically with a wooden spoon.
Also, it was super weird to see you guys eating risotto with a spoon! I don't know why, but we always eat it with the fork.
+etatoby thank you! We never knew risotto was eaten with a fork.
Btw I eat it with a spoon too :D
And I'm venetian.
I can confirm Italians usually use fork but I find spoon more practical to get till the last rice from the plate :)
Pink8118 Heretic! Blasphemous!! :D
I know :)
I even eat pizza with fork and knife.
Chicken legs and pork ribs too XD
WOOOOW, HERE WE GO AGAIN! I LOVE YOUR VIDEOS! AND I'M HAPOY BECAUSE YOU LOVE THE ITALIAN FOOD!
yay!!!
TabiEats I Hope you LIKE the italian food
We LOVE Italian food!
TabiEats you should come in italy :)
The balena anchovy paste is perfect for enriching tomato sauce, you just need to put a spoonful along with the onion celery and carrots when you sautee them, the anchovy flavour will be lost but all the umami will be released in the tomato.
thanks guys you have caught the right spirit to taste the Italian food. Bye from Palermo, Sicilia, Italia
The first Japanese I ever interacted with, his name was Shinishi Nakamura. Never heard that name again until now.
You guys are so incredible, love your reaction!!!! I'm italian, and most of these products are really the best, Rossana candles are so good, you guys should try to find "Goleador" a really good candy.
Caramel has a different pronunciation depending on where you're from. The norm I find in Canada is "Care-a-mel" while when I visited the States they pronounced it "Car-mull" and "Car-mel". When I was in England most pronounced it "Care-a-mel" as well but with a softer emphasis on the second "a" sound.
I see. I guess We'll pronounce it differently depending on where we are. :)
Anchovies paste with pasta, as spaghetti, is really good but you have to melt it into a cooking pan with some olive oil, black olives and capers.
Another good way is with boiled eggs! Mix the paste with the yolk and than put the mix into the boiled albumen half splitted (if you want, you can squeeze some mayonaise over the halves).
With the paste you can also make "bagna cauda": olive oil, anchovies paste, garlic and a little bit of butter all slowly cooked togheter; with the souce you have obtained you can dress pasta, fry eggs or season vegetables as "pinzimonio".
Guys you are fantastic!
A big hug from Piemonte!
Here in central Italy we use the Pasta d'Acciughe Balena in this recipe for an amazing bruschetta sauce: you have to cook chicken liver in some olive oil with sage, rosemary, some pieces of apple, vinegar, and pasta d'acciughe, and when all has been in the pot on a low fire for about an hour you have to put everything in a blender and turn it into a delicious velvety sauce, wonderful!
Sounds amazing. Thanks for the recipe!
Tastes like "a bar of soap"! Shinichi~ how do you know what a bar of soap tastes like? Were you THAT naughty that were made to taste it??? ^__^
haha!
you guys are soooo sweet and your italian pronunciation is soo funny, I've just discovered your channel and I think I'll enjoy most of your videos!
Have a nice day ^-^
Nice videos guys. I am happy that you liked our food, It makes me feel proud :)
I loved your videos guys. It is a great pleasure to see you try and enjoy Italian food! Cheers from Florence.
Loving this series.
My way of using anchovies (both whole and pastes) is to fry some garlic and finely chopped shallots and chilli in some olive oil. Then throw in some halved cherry tomatoes and the anchovies. Cook till soft and throw in some seafood. King prawns work really well. Cook and serve with some fine pasta.
Come in Milan!! Please! You are adorable, i'd like to bring you in my favourite restaurants!😊
Thank you so much. We would love to!
Guys, thanks for sharing such fun treats from Italy for us! I would love a big bag of the Rossana candies for myself! But, indeed, everything looked enticing to me!
These Italian treats would be perfect for you my italian friend!
oh, also the music... this is a better choice than the last episodes, dunno of how much, but definitely better.(at least at the start)
thanks!
in italian "Caramella" is "Candy" and "Caramello" is "Caramel. You have to pronunce all vowels and consonants, especially the final vowels.
Nothing from Sicily ?? Uff .. there are lots of good things done ONLY in Sicily. Ordered for example the "paste di mandorla and\or pistacchio", and the "pesto al pistacchio di Bronte"! Are some of the typical products and the most famous in all of Italy. But to truly experience the goodness of Sicilian food, coming on holiday in Sicily! We wait for you !!
Great video and thanks for your thoughts to us Italians! A warm greeting from Sicily!
I am eating pasta al pesto as I'm watching this video!! :D
... aaanddd... I only speak English so I can't understand any of your videos :(
A little notice on "pasta d'acciughe" (anchovy paste)...
Already during the Roman Empire it was used in food to flavor dishes.
His name was "Garum" ... a liquid sauce of fish guts and salted fish.
With the centuries it has been refined to become the modern anchovy paste, and is one of the main ingredients of many Italian sauces.
In your video, you can test it with "crostini dorati", before putting on them a little bit of 'butter and then a very small dose of anchovies pasta.
Buon appetito :)
Oh thank you so much for that information! It makes it all the more appetizing!
you are welcome ;)
hi guys! just a tip for you about anchovies cream: cook some spaghetti,while they are boiling put some oil(it has to be about 30g of oil for two persons),garlic ,anchovie's cream and some chili pepper in a large pan and let all heat,then turn off. when spaghetti are ready turn the stove on again and put spaghetti in the pan (no water) on the flame and mix everything just for a minute . if you want you can add some breadcrumbs preheated or toasted to get them browned and crispy and also some fresh persil on spaghetti and mix! trust me,that's really good and tasy .oishii desu ne . oh,by the way I love Japan,I love studying japanese and I adore you both! ganbare ! sayounara. hugs from Salerno (south of italy)
You HAVE to use Balena souce in this way:
A piece of bread, a bit of butter, and Balena souce, it's the best way, i love it and i could eat it everyday and every night
Thanks! It is very delicious.
I only use anchovies for making pasta sauce. While the oil is in the pan I add the anchovies and let them melt into the oil, then build the sauce.
Caramel is supposed to be said 'care-a-mel' but in California we just say 'car-mal'...like going to Starbucks people would look at you strange for saying caramel instead of carmal. I don't know why.
that sounds delicious! We'll try making it that way. So it's kind of like bruschetta. I remember the waiter corrected me in America saying that it's pronounced like brushetta. I pronounced it like a k. But all my Italian friends say it's like brusketta.
Yes, Brusketta. Something to do with all of the c's. C, CC and CH all make different confusing sounds depending where in the word they fall. :)
I love watching these guys enjoy food. MMMMMMMMMM!
Lol @ the very technical term~ “GOO” 😂
hey guys!! first of all I wanted to let you know I love your videos and you look like you're really kind people irl^^
second thing! you should try that pasta d'acciughe on buttered bread, that's how I prefer it
....that's not A LOT of pesto for an italian, in fact I personally would have put the double of that... at least! XD
also Barletta is a town in southern Italy, in Puglia.. and yes, Farina is flour and nocciola is hazelnut (=
lastly, it's " buòn aPPetìto"
i think the issue here is that people outside of italy think that a plate of pasta should be mainly pasta, but that's wrong, the past ais important, sure, but it is mostly to give a consitency and mantecare(sorry dunno the word) everything, what is important to taste is the sauce, if there's no sauce, you might as well just eat boiled pasta and not waste that food.
It's so good to know that we didn't put too much. Next time we'll put double that amount. haha
the balena sauce is a salty fish sauce used to give more rich flavour to siple sauces for pasta like a siple tomato sauce.
sorry for my terrible english ;)
Hi, I'm italian and I'll try to explain your doubts.
1.pesto is originary of Genova in Liguria, not Milan
2. we say ''buon appetito''
3. ''acciughe'' or ''Alici'' are ''anchovies'' and we say ''aht/TCHOO/geh ''
4.nocciola means hazelnut
5. they read double s like a s not a z, it isn't like rozana, but "Rossana"(ps. it is also a woman name)
bye from Italy
+Beatrice Rognoni thanks so mixh
The Leone candies are famous in Italy. They help you digest and come in very different flavours, from fruit ( as lemon, orange) , vanilla, flowers (like Violet, rose) and spices like cinnamon. The most famous ones are the absinthe ones (assenzio in Italian). You got a mixed box :)
try to melt a little bit of butter inside the "risotto" and a little bit of grated parmesan cheese at the end and you will see the stars :) , we usually eat risotto with fork and not with the spoon...trust me the taste is different :)
Oh it's interesting to know. Next time we eat with a fork!
TabiEats you are very nice i always watch your videos!!
TabiEats rossana are famous in italy to be the candy of all grandma have in their house.
Nitta Vergaska Sayuri io sono stupido e il risotto lo mangio col il cucchiaio😂😂😂
Riccardo Ventisette e questi cacchi tuoi sono 😂 cmq al ristorante è servito con forchetta....
the correct way to use that anchovy paste for pasta, would be to First lightly toast a smashed clove of garlic in olive oil, remove the garlic, then add the paste to taste lightly sauteed for about 10 to 15 seconds, and then add a splash of the water you cooked the pasta in. Toss the pasta through that and you'll have a more silky sauce.
Also add a small amount of hot red chili
you can put the anchovy sauce with tomato cubes on bruschetta!! its amazing
hi tabieats!
im italian and i can tell you that "pasta d'acciughe" doesnt go directly on top of pasta.
we use it as a flavour in tomato sauce for example
or also with crackers
+JEEXO™ oh thank you! We will remember that next time :)
Pasta C'Anciova from Sicily: take a small pan put olive oil inside and let it heat, then put sliced or chopped garlic and achovies or anchovies paste, let the garlic brown and the anchovies should be almost dissolving into the oil because of the heat. Then put tomato sauce and let it dry a bit (if you can use tomato estract or tomato paste mix it with tomato sauce so you don't have to let it dry) when de pasta is ready; don't overcook it, let it a bit hard, just a bit because the cooming process will continue for a minute in the pan.
Thanks for sharing your recipe. Sounds delicious
Hi guys you have to try that pasta d'acciughe with this sauce: heat some good olive oil (about 3/4 spoon per person), disolve half teaspoon in it with some chilli flakes and put the pasta in that sauce...it's very good...you can also add some vegetables
oh and i forgot the garlic...you have to fry garlic a little bit in the oil
ohh thank you so much for that suggestion! We will do that tonight!
+TabiEats hope you like it ;)
Awesome video! I love watching these videos!
Thanks so much!
My mother loves that anchovies paste and uses it pretty much everywhere, even on toasts as is... That said, I've mainly seen it added to tomato sauce together with olives and capers, or as a topping for rustic-style finger food (like, a piece of mozzarella with it on top). You could also try making "salsa verde" with it, made with chopped parsley leaves, crushed capers, anchovies sauce, an hard boiled egg cut in very small cubes and olive oil, some people add a touch of vinegar, in north Italy we use it mainly with bollito (which is just a big chunk of meat, usually the less tender parts of the animal, simmered for hours in a vegetable broth.
i'm sure it could also be used to make a fish meatloaf(or i guess you could call it... fishloaaf) which my uncle usually made with olives, pancarrè(american white bread) tuna, blended anchovies and other things... actually that might not have been anchovies, it's alici, but i'm not sure how it is translated.
Ohhh thank you so much for that suggestion!
I would use the anchovy paste in soups or stews, very VERY small amounts. On toast if you like it, or in pasta like you did. A little goes a long way, it is such a strong taste!
Rossana are the tipycal Grandma's candy! She used to give them to me all the time if I was being a good girl!! so nostalgic!
Taralli are made in Puglia!
Potato chips are heaven!!!!! I'll love to try exotic flavors
A way to use acciughe paste; a pan, evo olive oil, garlic sliced, a red chilli, sautè for a couple of minutes making sure they don't burn by becaming brown, add the acciughe paste adding the water from the pasta to make it smooth and wet, good sauces should cook just as long as the pasta, drain pasta al dente and pu it in the pan to stir remebering always to save a little water from the cooked pasta you will need it, finally add a sprinkel of grated pecorino cheese, the only chees that merries well with fish, and there you have. Impressive to impress your impressed friend about italian food.
Thnaks for the advice!
Just do it, you we'll be amazed.
Your such a sweet couple:)
Thanks so much!
I feel u with the anchovies lol they have to be hidden for me to eat it and love it haha .. I don’t want to see it’s lil face looking at me before I bite it lol lol 😆 but they r so good n salty !
this video is amazing! Thanks for sharing!!! and how may memories!!! Rossana Caramelle Are like a "grandma treat" Every Italian Nonna (grandmother) was used to gives these caramelle to her nephew!!!!
You may use Pasta Balena - Pasta d'Acciughe in many different ways:
Raw: just put a little touch of butter on the bread and then a tiny tiny splash of pasta d'acciughe on top, and spread it on the top! Believe me, it's Amazing (it is was a snack that my grandma was used to make for me!), or in some Tuna and Mayo sauce for crostini, or dipping sauce for "Pinzimonio" it's an appetizer, you dip vegetables (celery, carrots, fennel...) into sauce or just olive oil with salt and pepper, delicious, or you may mix it with tomatoes for a salty bruschetta...
Cooked: use it in a pot with olive oil, garlic or onion and parsley, let it stir fry, then add chopped, or canned tomatoes for Pasta (spaghetti, linguine, penne, farfalle...) or you may add chicken leaver to make "crostini toscani sauce", or you may add cabbage, spinach, broccoli, or any kind of vegetables with water for garnish Pasta or with veggie stock for eat them as they are!
You just have to try it with your fantasy! ;)
yay. So happy you enjoyed this video!
Love your channel! Keep up the amazing work! :)
Thanks so much!
If you had captions on you will laugh so hard😂😂 "once again we have to thank Isis for sending us this box"
those orange candies seems to be orange bloom water flavored. As for that tube of 'sauce' You can use that also as a replacement for salt in some dishes you want a lil salty and fishy bite in. It's also better when heated with olive oil in a pan than tossed with pasta. It can be used as a base to make cesar salad dressing. All the goodness of anchovies with out the work to cut them up!
Thank you for those suggestions and also for letting us know what that flavor was!
Was nice to watch you guys taste our food, awesome how you read the italian descriptions and , to be honest, you even nailed most of them (or almost at least :P) . Just one thing, "caramella" in italian is used for "candies" in general, so as a matter of fact caramella means candy, while caramel it's called caramello. Tiny difference so it's understandable you got confused about it.
Aaahhh, I've always dreamed of going to Italy!! My Father's Family is from Sicily. One day...until then I'll "share" these treats with you via TH-cam!!
We dream of visiting Italy again as well! Good to see you are doing well!
I love crostini!
li mangiavo sempre a scuola e li prendevo dal distributore ahaha
Take bread,spread the butter on it and add a little bit of Balena's sauce (not to much) and spread it on the butter.That's how i eat it.
Thanks for the suggestion!
Great video :-)
By the way, yes: "farina di grano" o "farina di frumento" is wheat flour.
And here is how to use "salsa di acciughe":
Grind some bread. Put the breadcrumbs in a frying pan with just that sauce.
Stir untill the crumb become toasted then put it on pasta.
Cheers from Italy
+Evyxam oh thanks so much for the recipe!
Thinly slice garlic & saute in olive oil with chili flakes, melt anchovie paste, then add freshly cooked pasta to pan, cook to incorporate. You can add pasta cooking water to loosen it up & make it saucier.
I eat anchovy paste on crostini or toast with butter. Also in a sandwich along with butter.
Sure, you can make spaghetti with "pasta d'acciughe". Just put some extra virgin olive oil in a pan with two garlic cloves and some finely chopped "peperoncino", stir fry until fragrant and add a little of the paste, one tea spoon is enough for 2 persons, and sprinkle some white wine, in order to melt the paste and make a sort of cream. Cook on low heat until the paste is dissolved and the wine evaporated, add some roughly chopped cherry tomatoes and cook just few minutes on high heat, put the cooked spaghetti "al dente" directly in the pan and stir fry one minute to distribute the sauce, if there's not enough liquid, you can use the water in which you cooked the spaghetti, so remember to not throw it away :)
You can also add some fresh chopped parsley at the end, it will be delicious! Oishii! If you want, you can also add some capers, but maybe it's difficult to find them in Japan. I will come in November to Japan, so I could bring them to you :D.
Love you guys!
Baci dall'Italia!
Oh and those Leone candies are produced just near my hometown! They have so many flavours, and make chocolate too. Their factory has pastel multicolour walls, just like their signature candy, so from the outside it almost looks like a Willy Wonka style factory, I love it.
I'm a bit late, but here's a couple of quick suggestions for Balena sauce ;)
- sweet bread, butter and a thin layer of Balena
- make a sanwich with: roasted red peppers, a thin layer of mayonnaise and Balena. It's a classic sandwich here in Piemonte (a northern italian region).
Dannazione con questo video mi avete fatto venire fame di carbonara e di sushi!! Siete bravi, un saluto dall’Italia! ✋🏻🇮🇹
Damn, you make me hungry of carbonara and sushi!! You are good, bye from Italy!! ✋🏻🇮🇹
I don't use it, but there are Italian (and French?) recipes which use anchovies as seasoning in sauces. I think having it already pureed in the tube would help make that easier. It doesn't taste fishy in the sauce; it just gives a different savory, salty flavor if you use a small amount. I hope you really do the Japanese potato chip episode! There are some really interesting varieties out there. It's not particularly unusual where you are, but I love the seaweed potato chips. My friends here think those are very odd, but they are so tasty. We don't get them in regular stores. I have to go to the Japanese market to get them. :-) They are wonderful! I have also tried the honey butter potato chips, which seem popular lately, but I confess that I didn't enjoy those as well. That's okay - everyone likes different things. Have a good weekend!
Thanks so much for commenting! Yes, we do love the nori chips as well and are NOT huge fans of the butter ones. We will definitely have a Japanese snack haul soon. Cheers!
you're such a cute couple and i'm happy you enjoyed almost all italian snacks
It's nice that someone doesn't speak about Italy using clichès like Mafia or Football , I love your videos, both you seem spontaneous!!
*ps you can also use "Pasta di acciughe" with "crostini dorati"👍🏻👍🏻
*doesn't talk
Sorry for my bad English!
your English is perfect!
Glad you enjoy our style. :)
I live in Genova, the city where pesto and canestrelli that you ate in the second part are born, so if you like that so much you can come here for a trip and taste the original ones 😄
We want to visit!
+TabiEats you'll be welcome!
yeah try pasta d'acciughe like the other guys said but in my family we do a recipe for a delicious appetizer: let some butter soften out of the fridge for circa 30 minutes and meanwhile chop up some capers than with a fork squash the butter until it looks like a thick cream than mix capers and pasta d'acciughe with the butter and when is all well mixed spread it on roasted slices of bread. it's AWESOME! trust me and try it!
09:44 - 09:56 Looks like the longest 12 seconds of Satoshi's life. He's *eyeing* that risotto, lol :D
Here is some information about the Leone Mist Dissetanti candies. "Many flavors are offered by Pastiglie Leone including: Absinthe, Alpine Herbs, Anise, Balsamic, Currant, Blueberry, Cedar Mint, Cedar Sage, Cinnamon, Cloves, Chamomile, Coffee, Fernet, Gentian, Green Tea, Lemon, Liquorice, Mint, Orange, Orange Blossom, Polar Relief (Menthol and Eucalyptus), Propolis (Honey), Raspberry, Rhubarb, Spices, Strawberry, Tangerine, Vanilla, and Violet."
Wow! So many flavors!
I am not Italian but I saw someone spread anchovy paste(or sauce) on toast with butter, salt, and soft-boiled eggs
Tmntlovernumber1 yes, we usually use it on bread with butter
love it!
pasta d'acciughe.. you must taste with bred butter and pasta d'acciughe...fabolous
Please come to Italy, I would love to meet you and show you around our best places to eat! xxxx
taralli or tarallini are from Puglia region, where I am from 😀 ... u should try and dip them lightly in red wine 😉...about the Pasta di Acciughe, it is nice on toasted bread, a bit like in bruschetta 😁
+Alice Secret Whispers that sounds nice
pesto is a typical Ligurian cuisine, and throughout Italy. It is one of those products that represent Italy. next time do not wait for it to dry the dough, it should be immediately put in pesto just pulled out of the water with lots of pesto! the whale tube can also put in a slice of bread, toast made with a little rubbed garlic on hot bread. or spinach.
the bagels are typical of the Puglia region! you can eat them with anything, even chocolate! or alone!
the risotto ready to eat, I have a much lower taste of real :).
Leone is one other ancient and famous Italian company specialized in candy sweets.
we Italians love very Japanese cuisine, but we is fashionable only sushi, few Japanese restaurants with Japanese chefs put in menu hot dishes ... I believe there is much more to Japanese cuisine.
In fact, not everyone likes raw fish, just because our kitchen provides for most cooked fish, or if still raw seasoned to perfection.
do not forget that in many cities of central Italy you eat raw meat, even horse.
Another problem is the Japanese fake. Chinese people riding the fashion of sushi, Japanese restaurants open ... but many are not good quality ... unfortunately they attract people with the all you can eat menu ... sacrificing quality.
I'd rather have a real chinese restaurant to try, one of the highest quality, but to us their restaurants are not welcome because of the poor quality of most, compared with our own kitchen, and the fact that they tend to copy bad, many of our things :)
it's a problem...like fake parmigiano in america :) i tasted once the fake one....the flavor is all wrong ! terrible....