Yes the Mon Cherie chocolate with the Piemont cherrys this is the comercial in Germany i write it in German now Mon Cherie mit der Piemont Kirsche this mean's in english Mon Cherie with the Piemont cherrys
@@abrahamgunes2163. Aber zumindest Mon Cheri ist ein Ferrero Produkt und Ferrero, wie wir wissen, kommt aus der Region Piemont. Ob die Kirschen die da drin sind auch alle aus der Region Piemont kommen, das ist jetzt eine andere Frage.
"Calabrian bergamot" is a major player in newer fragrances. Chrysler automobiles created a Mediterranean monster with their marketing ploy of Ricardo Montalban pushing "fine Corinthian leather" even though that's not a thing.
Any sleight of hand is a bona fide Italian company purchased and relocated overseas. For example, Pernigotti, which makes a great hazelnut-chocolate spread. The label lists its address as 'Italia' and 'Made in TR'. What's TR? Trieste? Nope. Turkey.
You are the italian culture ambassador in the USA ! While fun and totally enjoyable I' m sure a lot of research goes into each video you make. Well done both of you!
Of course, there is also a lot of research to be done, partly because then Eva, as good as she is, cannot have the recipes of all areas and all regions of Italy and the various cities in her mind like a computer. She has to do some research as well. For things from your region it is a little different because she does them more often, but for things that one rarely does or maybe has never done, one has to take a look.
@@alsoarod Of course ! When one appears on TH-cam, we can actually say that he/she speaks to the whole world, and not just to a particular country or countries of a particular language. As we can also see from the comments, there are people from various parts of the world. People maybe who for better understanding write the comments in English. But if everyone here wrote in their own language, in the language of the country where they live, we would see comments in the various languages of the world. I, for example, I am Italian like Eva and write from Germany.
Research😮😮😮😮😮...Eva is from Italy... she's only lived here since lockdown. She knows Italy like the back of her hand blind folded😅. You want authentic Italian anything... watch these videos😊
My grandmother was toscana, she and her family had to emigrate to Brasil in the midst of WWII, there she met my Spanish grandfather who scaped post civil war Spain. She was a very silent woman, but always welcomed me in the kitchen while she was cooking. Sadly, she passed away when I was very young, so I'm learning all about her culture now as a adult in his twenties and living in Spain. Thank you for what you do, Ciao.
I’m from Firenze of course Tuscany, I guarantee you I never seen those kind of seasoning, spices or soup!!!!! Here we don’t use a lot of spices, often just black pepper! I never seen also that version of ribollita or “risaltata”. Must be delicious I definitely must try it! And Eva…. How you dare!!!! There is a lot of sun here 😜😜😜😜😜
I worked in a Tuscan restaurant when I was in my 20's. Napoletan American here. At this restaurant run by a man from Tuscany we made torta di fungi, dishes with wild boar and pheasant, a risotto with porcini mushrooms, a timbalo, and a soup with swis chard call Ribolita. I don't know how I remember all this now that I am in my early 60's. I remember everything.
I'm from Carrara, thank you for making a dish, testaroli, that it's not that well known even in Italy. In almost 40 years, all my life, I've never made testaroli at home, 'cause here it's so easy to find them at the supermarket. I've eaten testaroli in restaurants that cook them on the "testi" directly over a fireplace, but never made from scratch myself. Now I want to try to do it and the next time I go to visit my friends in America I will be able to let them taste testaroli, but with pesto (using olio e parmigiano is common, but not as much as pesto, we are not the last city in Tuscany before entering Liguria for nothing). Again, thank you to make real Italian cuisine known
I was like, “this is shaping up a lot like ribollita”…I’m just an American, but my familiarity with ribollita is a soup with tomato broth (Americans and our Tuscan soups!!!) so this is fascinating to see the old world version - not to mention it’s delicious, nutritious, vegetarian, and economical. Harper and Eva, you’ve educated us with something wonderful, like you do every episode! Mille grazie!
For awhile in New England, there were some fairly close-knit Tuscan-American communities in towns that had granite quarries: Barre VT, Concord NH, Quincy MA. My grandmother was the daughter of a Livornese immigrant stonecutter. She served a lot of soup, a lot of beans, lot of fish, and a lot of sausages. She also religiously removed the germ from garlic like Eva does. And she used butter or animal fat more than olive oil, I think bc olive oil was just hard to find outside of the coastal cities, so they learned to substitute.
Lard is actually a much more traditional cooking fat, in the pasta olive oil was mostly used for lighting lamps! That's how you know a recipe is super traditional, when it calls for lard 😂
I sincerely hope that Eva ADORES cooking because every time I watch your videos it’s very rare to see Eva taking any short cuts. She makes the pasta and then the sauce. If bread is involved she often makes that from scratch too. It seems she makes her own desserts from scratch as well. It’s wonderful to watch, and I thoroughly enjoy her wry sense of humour while she’s at it. But I know if it were me that had to do everything she does in a typical episode I’d have to go and take a long nap after the camera stopped. Harper again kudos to you for the very entertaining background music. Bravo 👏🏻
We cook the greens until they release all of their juices or liquid. One reason many dishes that use fresh vegetables and greens, we do not add water until we see what has been released by the veggies. This soup looks fantastic! I can only imagine the flavor of the soups after it has rested and all of the flavors have combined overnight. BRAVO!
I think she loves to respect the seasonal ingredients and to make them shine. Less fuss more flavour and better for your health. I think she's an amazing ambassador for teaching to eat healthy!
I’m SO excited to see this ribollita recipe! Nearly 20 years ago, I studied for a summer in Italy, and had a ribollita in Florence that - no joke - I haven’t forgotten since. I’ve tried duplicating it with what I’ve found online, but none of those attempts looked like your version which reminds me of what I had back then. I can’t wait to try it!
Thank you so so so much, Eva and Harper for sharing these authentic Italian recipes with us. As an Italian American 3rd generation, this has all been lost. I tell everyone I know to follow you because your recipes are each more amazing than the last. Thank you! Grazie mille a voi!
Sembra strano,ma il primo riso coltivato in Europa e'stato coltivato in toscana dai Medici a Tavola ,ma in seguito abbandonata la coltivazione per la comparsa della malaria. Grazie per la ribollita❤
Vero,ma l'epoca e'diversa,300 anni prima. Ma e' un vero piacere vedere la Mangano ballare "y arriba el negro Zumbon qui baila alegro el bayom" e' una delle scene iconiche del cinema italiano.
1:02 The best tomatoes in Italy? Well if you live in Sicily and you grow tomatoes, then those are the best tomatoes. If you live in Lazio and you grow tomatoes, then those are the best tomatoes. If you live in Toscano and you grow tomatoes THEN the Tuscan tomatoes are the best tomatoes.
For what i know Tuscany is famous for Wine and : Tuscan black crouton, Colonnata Lard, Panzanella, Pappa al pomodoro, Ribollita, Cacciucco, Tripe and lampredotto, Bistecca alla Fiorentina, Castagnaccio and Cantuccini with almonds
I admit to being one of those who are drawn to the word “tuscan”. Ill add my two cents to the reasons why it captures people… Or at least, me. For whatever reason, “Tuscan” conjures images and my senses and transports me to feelings of warmth, family, friends, stone fireplaces, lots of red wine, laughter, Sinatra, joy, and aromas of something that has been cooking in the kitchen for a long time! I dont know why they come…but something tells me i am not alone in this imagery in one form or another…. Thank you both for the effort you out into your videos. I hope you both have a blessed and wonderful Christmas season together and with family! Something tells me you will!
Da Toscana posso solo farti i complimenti. Qualche purista forse potrebbe criticare che la ribollita dovrebbe essere piú liquida e che il pane si dovrebbe sfare nel brodo( mio babbo la fa cosí), ma sinceramente credo sia buona anche ripassata in padella come fai tu.. un solo appunto: il sole c'è anche in Toscana eh- magari non dalle parti di Firenze, ma se vai sulla costa Etrusca( dalle mie parti)ti assicuro che di sole ne vedrai molto. Vi seguo sempre e aspetto con ansia la domenica pomeriggio per vedervi. Un caro saluto
I sometimes take a Break from Italian cooking, although it defines “scratch cooking” but, when I return I am always entertained! Stay with me, put out content for me, and realize that this channel provides much more than recipes
I would add to the recipes tuscany bread has to be unsalted! 😜 Bravissima Eva... Come sempre... ❤👏🏻👏🏻👏🏻 P.S. Un giorni fagli anche il caciucco e il peposo! 😀🙏
The deer ate the rest of the kale, last night in my garden. Will have to buy from now until next years crop. New Hampshire winter has begun. Good time to try your soup recpe.
One minute in and I'm 100% engaged. Loving the almost debunking angle of this video. This channel changed my cooking philosophy for the better and I am very grateful.
Firenze is one of my favorite cities in Italy and the food there us amazing! I know that it probably doesn't represent all Tuscan food, so going to the Tuscan countryside is definitely a goal of mine. I want to try all the food.
Grazie ragazzi, soprattutto ad Eva per sfatare certi miti gastronmici italiani nel mondo. Fate un lavoro di diffusone culturale pazzesco, in questo periodo storico dove c'è una confusione pazzesca su cosa sia autentico e cosa no. GRAZIE, da una Toscana delle provincia di Firenze!
Eva Darlin, thank you for sharing with us your SUPERB knowledge of regional & especially the historical roots of the BEST food in the world. At such a young age, how did you learn so much? We REALLY appreciate the authenticity. 💛🧡❤️♥️
I learn so much and I thought I knew Italian cooking. I say as an American who has never left North America. Go ahead. Say it. I set it up for you. My knowledge of Italian home cooking is because my grandmother grew up with several Italian nuns at a convent while my widowed great grandmother was a nurse at the Catholic Hospital and they lived at the convent. Having told the story before, that’s more than enough. I have never seen, nor heard about, what looked like tortillas made from a batter and then boiled as a pasta. It looks like something I could make just for me. Need to find out how! The toast we do with sweeter tomatoes and my mother called them stewed tomatoes. I would always make a face when mom would make it every week but always get a second helping. Soon (cross your fingers!) I will have a little kitchen in my little bus and will be able to cook again. Thanks!!! Disappointed that you have a love/hate relationship with bucatini. One of my favorite pastas. Didn’t notice the mess and can’t ask husbaand. When I find some (can’t buy it around here and have only paid Amazon’s $12 box once then didn’t get to use it) I will watch closely to see how messy I am. And buy some lobster bibs. I don’t slurp my pasta (because of the mess) so am curious to know. Great videos!
She summoned The umani out of every one of those vegetables, served it to him on a platter, and blew his taste buds to heaven. I believe the "refry" is what did it.
Ribollita is probably the most "unexpected" dish in Italian cuisine. When you see the chef preparing it you think of a normal vegetable soup, but when you taste it you think it's anything but a vegetable soup. 😁 
For a family birthday last week we went to a Tuscan restaurant here in Padua. I had ribollita, it was definitely a soup because it came with a spoon. Instead of cannellini there were ceci (chick peas). Of course, like many peasant dishes you put in whatever you have in the house. Some of my best pasta dishes come out that way .... a suprise every time.
Every time I watch one of your episodes I always cook pasta. Wish the pasta was made by Eva!! Thank you for all of your instructional videos! You're the best! 😊👍
Interesting that Tuscan pasta (MLINCI) is also made in Croatia. Mlinci are typical pasta, which are mostly consumed in the Croatian regions of Zagorje and Slavonia.They are thin, and they have characteristic baking bubbles. Mlinci are served as a side dish with roasted meat such as turkey, pork, and chicken. They are also dipped into a juice from the roasted meat. This was always a Christmas staple, growing up. Thank You both, for bringing back this childhood memory! th-cam.com/video/uk-tJHcFDi0/w-d-xo.html
The links between Croatia and Italy are, for some reason, not much discussed. But those of us whose families come from Italy’s northeast are not at all surprised-our food resembles Croatian cuisine fairly closely, while central and southern Italy’s better-known pastas and other dishes seem almost foreign to us.
@@jpp7783 LOL Even to most of Italians some of your northeast dishes that are similar to Croatian ones are foreign, even to other North Italians for that matter, or you think that Piedmontes or say people from Val Brembana all eat the same stuff of yours ? The links between Croatia and Italy are just limited to the border as it happens everywhere in the world infact, that's why they are not much discussed. Duh. I doubt too they are all just Croatian dishes on top of it, more like a melting of both North Italian and Croatian. It is Venetians that ruled Balkans for centuries, not the other way around, my AMERICAN friend. Also in Central Italy like Umbria, Marche and Tuscany there are all but pasta dishes. LOL Those regions are much more famous for meat and cured meat, soups and cheeses rather than pasta and pizza.
Tuscany is a big region. My family are from the Province of Lucca and therefore Il Tordello Lucchese is our dish of choice, along with Castagnaccio and Necci con la Ricotta, both made with Chestnut Flour, which is more common than Wheat. Once a week my grandmother would also make Manafrgoli, a salty, Chestnut Flour Polenta eaten with milk accompanied by boiled pork ribs.
It's really great how much I've learned about Italian food on your channel over the past years and believe me, I knew quite a lot about Italy and it's cuisine, prior to finding you here on YT. What I definitely like about your channel is, that you present dishes that are delicious, simple and outside of the typical mainstream Italian cuisine! 👍🇮🇹
YESSS....FINALLY. ., RIBOLLITA !!!!!!!!!! THANK YOU!!! THANK YOU!!!!! Harper's reaction was the same exact reaction the first time I tasted it, when I was in Italy.
In my experience living in Florence for many years and traveling throughout Tuscany, I've never seen a ribollita so dry. It's not a very brothy dish but it is "soupy" in texture and eaten with a spoon. Love your videos!
When you said you were doing Tuscan food, I thought of a dish I made that I got from an Italian cookbook.. it was a soup called ribollita. I liked it ok, but not enough to add to the regular menu. What you did is nothing like that book said. Yours looks amazing.
@chrismazz75 Devi sapere che in ogni paese,ogni casa,ci sono ricette con lo stesso nome,ma il risultato può essere molto diverso,un libro con tutte le ricette italiane(nelle varie versioni) dovrebbe avere almeno 1.000.000 di pagine e non è detto che sia sufficiente... 🤣🤣
Tuscany is known more for Arts and Artists, but Eva is known for Italian culinary arts and sciences in every region of Italy. Thank You for this delicious journey. I gotta make the Ribollita! ❤
Cara Eva da lunigianese doc devo dirti che questi non sono testaroli assomigliano di più ai panigacci .i testaroli si preparano nei testi di ghisa sul fuoco di fascine e si condiscono col pesto ..i panigacci sono cotti in piccoli testi di terracotta scaldati su fascine e impilati uno sulll altro e si consumano un po’ come la piadina detto questo complimenti per il vostro lavoro❤
Wow! This was very informative. After the first pasta I thought, “this will be my favorite” then I saw the second dish and I’m salivating 😂. Waiting for the 3rd one, we shall see at this point 😂❤️. All I know is that I wish I had the job of being a taste-tester for Eva! Fantastic👏👏❤❤
Real Tuscan things for me, being often a guest of friends in Siena include for pasta pici al ragù di cinghiale, for main peposo (beef stewed in red wine with black pepper) abd if it's the right season cavallucci.
We would have that once a week, with a heavy accent of Oregano, and it was called Pizziola. I know different regions call them different names, but same dish with a slight difference in the herbs. Looks delicious all the same. ohh yea it was done with whole canned tomatoes so the sauce was more chunky and finished with olive oil.
In Australia (as in Britain), we call cavalo nero ‘cavalo nero’ (never ‘Tuscan kale’). In Australia, ‘silverbeet’ (known in North America as ‘Swiss Chard’) is very common, and often used as an alternative. (It’s great to see a Tuscan recipe with three types of ‘cabbage’). In Australia, an immersion blender is simply called a ‘stick mixer’.
In 90s Tuscany was marketed in Europe as a desirable location. Hover since then other regions have been promoted. So while I do see occasionally products marketed as Tuscan, it more common now to see recopies for actual dishes or "inspired" dishes. That is becuase likely those that actual care about Tuscan in the labelling have already been to Tuscany, otherwise it is not reaching those that are not in the niche group.
Hello I found your channel a few hours ago. Really glad I did, just found a puciutto knife online wow its 36.5cm long that's just the blade length, I've been catching up on your videos. Learning so much
I am intrigued by the refried soup.. am going to try it for my best friend’s birthday dinner… I would never try this if you and Harper hadn’t gone crazy for the taste experience!
Ribollita is probably the most "unexpected" dish in Italian cuisine. When you see the chef preparing it you think of a normal vegetable soup, but when you taste it you think it's anything but a vegetable soup. 😁
I would have never expected to see you make testaroli, and kudos to you for trying without the proper "pan". Even in Lunigiana (many many Tuscans would disagree with you calling it part of Tuscany) basically noone makes them at home, we just buy them at the grocery store. If I may give you a suggestion in case you decide to make them again: your batter was a bit too thick, it should be slightly runnier, and the pan was probably too cold. Here they heat the cast iron pans putting them directly on a wood fire, bringing them to 350°C and let them cook away from the fire for a couple minutes, without flipping them. Very nice try, anyway! Last but not least, we usually eat them with pesto or a nice mushroom sauce too.
Lovely :) I always loved how the Tuscan food is so very different from what people usualy imagine :) It seems to me very much connected to medieval times- as much as the Tuscan wine. And about the famous book you mention: I read it when I actually lived in Italy and found is so annoying!
would you be interested in making baccala salted cod recipe now that the Christmas season is upon us. Happy first Sunday of Advent too you both . My Grandmother was from Sicily and I haven't had it since I was a child and would like to see your version . Thanks
I'm surprised I've not seen it on TV yet "Amazing new Tuscan seasoning, similar to Italian seasoning but 3 times more expensive". After many decades in the kitchen I'm still at a lost, what's Italian seasoning ?.😂 Great video guy's!!
Hah! Testaroli reminds me very much of a northern swedish dish called 'blöta' (wet ones or wetting). It's dry, very thin bread you soak in stock to soften and eat with butter.
Ciao bellissimiii e bravissimiii!! So for the record, I felt obliged to say that mutti produces also passata siciliana, pugliese ed emiliana! It’s the regional line launched 4 years ago! It may be just a marketing strategy but I tried the four of them and they taste different!!! :D :D Evaaaaa sei la numero unoooooo! Un abbraccio da Palermo!!!
i have waited so long for this video and more people talking about this in general! we have seen non-italian creations that stretch the definition of italian food in the past of course, but this new trend of slapping the name of Toscana on everything and everything that has cream and tomato is so much more painful to me! keep up the good work eva and harper!
It's just like my Irish ancestors when people believe what Irish foods are for st Patrick's day. I roll my eyes. Colcannon is my favorite . Yes look that up it's amazing . Very Irish from where my ancestors came from. I appreciate these Tuscan lessons
I think you’re right about the book, and also the movie! I remember when the book came out and it was very popular, so much so that the movie was made pretty soon afterwards. Tuscan this and that exploded into the marketplace. I have to admit I read and reread the book several times, also the movie. I really liked the food descriptions and recipes in the book, even tried to grow artichokes and wild asparagus. 😂
Ever seen some Italian regions used as a marketing ploy for food that has nothing to do with the place itself? Let us know and we'll investigate!
Yes the Mon Cherie chocolate with the Piemont cherrys this is the comercial in Germany i write it in German now Mon Cherie mit der Piemont Kirsche this mean's in english Mon Cherie with the Piemont cherrys
@@abrahamgunes2163. Aber zumindest Mon Cheri ist ein Ferrero Produkt und Ferrero, wie wir wissen, kommt aus der Region Piemont. Ob die Kirschen die da drin sind auch alle aus der Region Piemont kommen, das ist jetzt eine andere Frage.
SADLY IT'S ONLY MARKETING(OFTEN WITHOUT HONESTY)..
"Calabrian bergamot" is a major player in newer fragrances. Chrysler automobiles created a Mediterranean monster with their marketing ploy of Ricardo Montalban pushing "fine Corinthian leather" even though that's not a thing.
Any sleight of hand is a bona fide Italian company purchased and relocated overseas. For example, Pernigotti, which makes a great hazelnut-chocolate spread. The label lists its address as 'Italia' and 'Made in TR'. What's TR? Trieste? Nope.
Turkey.
You are the italian culture ambassador in the USA ! While fun and totally enjoyable I' m sure a lot of research goes into each video you make. Well done both of you!
Of course, there is also a lot of research to be done, partly because then Eva, as good as she is, cannot have the recipes of all areas and all regions of Italy and the various cities in her mind like a computer. She has to do some research as well. For things from your region it is a little different because she does them more often, but for things that one rarely does or maybe has never done, one has to take a look.
@@aris1956I totally agree but I would like to stress,as an italian living in Italy,how exceptionally well executed all her "creations" are!
Hey they're the ambassadors in the US, true, but also in many other English speaking countries and places!
@@alsoarod Of course ! When one appears on TH-cam, we can actually say that he/she speaks to the whole world, and not just to a particular country or countries of a particular language. As we can also see from the comments, there are people from various parts of the world. People maybe who for better understanding write the comments in English. But if everyone here wrote in their own language, in the language of the country where they live, we would see comments in the various languages of the world. I, for example, I am Italian like Eva and write from Germany.
Research😮😮😮😮😮...Eva is from Italy... she's only lived here since lockdown. She knows Italy like the back of her hand blind folded😅. You want authentic Italian anything... watch these videos😊
My grandmother was toscana, she and her family had to emigrate to Brasil in the midst of WWII, there she met my Spanish grandfather who scaped post civil war Spain. She was a very silent woman, but always welcomed me in the kitchen while she was cooking. Sadly, she passed away when I was very young, so I'm learning all about her culture now as a adult in his twenties and living in Spain.
Thank you for what you do, Ciao.
I’m from Firenze of course Tuscany, I guarantee you I never seen those kind of seasoning, spices or soup!!!!! Here we don’t use a lot of spices, often just black pepper! I never seen also that version of ribollita or “risaltata”. Must be delicious I definitely must try it! And Eva…. How you dare!!!! There is a lot of sun here 😜😜😜😜😜
I worked in a Tuscan restaurant when I was in my 20's. Napoletan American here. At this restaurant run by a man from Tuscany we made torta di fungi, dishes with wild boar and pheasant, a risotto with porcini mushrooms, a timbalo, and a soup with swis chard call Ribolita. I don't know how I remember all this now that I am in my early 60's. I remember everything.
Timballo is from Rome.
Testaroli is one of the oldest pastas in the world. Known and loved by the Etruscans, well over 2000 years old (maybe older?).
I'm from Carrara, thank you for making a dish, testaroli, that it's not that well known even in Italy. In almost 40 years, all my life, I've never made testaroli at home, 'cause here it's so easy to find them at the supermarket. I've eaten testaroli in restaurants that cook them on the "testi" directly over a fireplace, but never made from scratch myself. Now I want to try to do it and the next time I go to visit my friends in America I will be able to let them taste testaroli, but with pesto (using olio e parmigiano is common, but not as much as pesto, we are not the last city in Tuscany before entering Liguria for nothing). Again, thank you to make real Italian cuisine known
I was like, “this is shaping up a lot like ribollita”…I’m just an American, but my familiarity with ribollita is a soup with tomato broth (Americans and our Tuscan soups!!!) so this is fascinating to see the old world version - not to mention it’s delicious, nutritious, vegetarian, and economical. Harper and Eva, you’ve educated us with something wonderful, like you do every episode! Mille grazie!
For awhile in New England, there were some fairly close-knit Tuscan-American communities in towns that had granite quarries: Barre VT, Concord NH, Quincy MA. My grandmother was the daughter of a Livornese immigrant stonecutter. She served a lot of soup, a lot of beans, lot of fish, and a lot of sausages. She also religiously removed the germ from garlic like Eva does. And she used butter or animal fat more than olive oil, I think bc olive oil was just hard to find outside of the coastal cities, so they learned to substitute.
Lard is actually a much more traditional cooking fat, in the pasta olive oil was mostly used for lighting lamps! That's how you know a recipe is super traditional, when it calls for lard 😂
What a crazy mix those towns were. Italian, French, and Scots all brought to the quarries.
I sincerely hope that Eva ADORES cooking because every time I watch your videos it’s very rare to see Eva taking any short cuts. She makes the pasta and then the sauce. If bread is involved she often makes that from scratch too. It seems she makes her own desserts from scratch as well. It’s wonderful to watch, and I thoroughly enjoy her wry sense of humour while she’s at it. But I know if it were me that had to do everything she does in a typical episode I’d have to go and take a long nap after the camera stopped. Harper again kudos to you for the very entertaining background music. Bravo 👏🏻
We cook the greens until they release all of their juices or liquid. One reason many dishes that use fresh vegetables and greens, we do not add water until we see what has been released by the veggies. This soup looks fantastic! I can only imagine the flavor of the soups after it has rested and all of the flavors have combined overnight. BRAVO!
As someone from the Lunigiana, testaroli are almost always served with pesto.
I just love Eva's reaction to the taste of REAL food 😘
She is so passionate about her country's cuisine 👋👋😎
I think she loves to respect the seasonal ingredients and to make them shine. Less fuss more flavour and better for your health. I think she's an amazing ambassador for teaching to eat healthy!
I’m SO excited to see this ribollita recipe! Nearly 20 years ago, I studied for a summer in Italy, and had a ribollita in Florence that - no joke - I haven’t forgotten since. I’ve tried duplicating it with what I’ve found online, but none of those attempts looked like your version which reminds me of what I had back then. I can’t wait to try it!
i've been to italy a few times, and i deplore the world wide commercialism of tuscanization. thanks for bringing real tuscany to your channel.
Thank you so so so much, Eva and Harper for sharing these authentic Italian recipes with us. As an Italian American 3rd generation, this has all been lost. I tell everyone I know to follow you because your recipes are each more amazing than the last. Thank you! Grazie mille a voi!
Sembra strano,ma il primo riso coltivato in Europa e'stato coltivato in toscana dai Medici a Tavola ,ma in seguito abbandonata la coltivazione per la comparsa della malaria. Grazie per la ribollita❤
legendary movie about it : Riso amaro (Giuseppe de Santis, 1949 with Silvana Mangano and Vittorio Gassman)
Vero,ma l'epoca e'diversa,300 anni prima.
Ma e' un vero piacere vedere la Mangano ballare "y arriba el negro Zumbon qui baila alegro el bayom" e' una delle scene iconiche del cinema italiano.
1:02 The best tomatoes in Italy? Well if you live in Sicily and you grow tomatoes, then those are the best tomatoes. If you live in Lazio and you grow tomatoes, then those are the best tomatoes. If you live in Toscano and you grow tomatoes THEN the Tuscan tomatoes are the best tomatoes.
For what i know Tuscany is famous for Wine and : Tuscan black crouton, Colonnata Lard, Panzanella, Pappa al pomodoro, Ribollita, Cacciucco, Tripe and lampredotto, Bistecca alla Fiorentina, Castagnaccio and Cantuccini with almonds
Where you from?
I admit to being one of those who are drawn to the word “tuscan”. Ill add my two cents to the reasons why it captures people…
Or at least, me.
For whatever reason, “Tuscan” conjures images and my senses and transports me to feelings of warmth, family, friends, stone fireplaces, lots of red wine, laughter, Sinatra, joy, and aromas of something that has been cooking in the kitchen for a long time!
I dont know why they come…but something tells me i am not alone in this imagery in one form or another….
Thank you both for the effort you out into your videos. I hope you both have a blessed and wonderful Christmas season together and with family! Something tells me you will!
Da Toscana posso solo farti i complimenti. Qualche purista forse potrebbe criticare che la ribollita dovrebbe essere piú liquida e che il pane si dovrebbe sfare nel brodo( mio babbo la fa cosí), ma sinceramente credo sia buona anche ripassata in padella come fai tu.. un solo appunto: il sole c'è anche in Toscana eh- magari non dalle parti di Firenze, ma se vai sulla costa Etrusca( dalle mie parti)ti assicuro che di sole ne vedrai molto. Vi seguo sempre e aspetto con ansia la domenica pomeriggio per vedervi. Un caro saluto
La Toscana è baciata dal sole isola d elba compresa
In Sweden we call the tuscan kale "svartkål" wich literally translates to "black cabbage"
In Germany we call it "Schwarzkohl" = black kale
Siamo tutti d'accordo,io sono toscano,e vi assicuro che lo chiamiamo cavolo nero.
Eva, your knowledge about pasta is breathtaking…you make me want to eat pasta EVERYDAY 😅
I sometimes take a
Break from Italian cooking, although it defines “scratch cooking” but, when I return I am always entertained!
Stay with me, put out content for me, and realize that this channel provides much more than recipes
I would add to the recipes tuscany bread has to be unsalted! 😜
Bravissima Eva... Come sempre... ❤👏🏻👏🏻👏🏻
P.S. Un giorni fagli anche il caciucco e il peposo! 😀🙏
I walked past the Mutti farm for Tuscan passata - it’s in Parma. To be fair, it’s so large it might reach into Toscano. :)
Into ToscanA.
The deer ate the rest of the kale, last night in my garden. Will have to buy from now until next years crop. New Hampshire winter has begun. Good time to try your soup recpe.
One minute in and I'm 100% engaged. Loving the almost debunking angle of this video. This channel changed my cooking philosophy for the better and I am very grateful.
Firenze is one of my favorite cities in Italy and the food there us amazing! I know that it probably doesn't represent all Tuscan food, so going to the Tuscan countryside is definitely a goal of mine. I want to try all the food.
Grazie ragazzi, soprattutto ad Eva per sfatare certi miti gastronmici italiani nel mondo. Fate un lavoro di diffusone culturale pazzesco, in questo periodo storico dove c'è una confusione pazzesca su cosa sia autentico e cosa no. GRAZIE, da una Toscana delle provincia di Firenze!
Eva Darlin, thank you for sharing with us your SUPERB knowledge of regional & especially the historical roots of the BEST food in the world. At such a young age, how did you learn so much? We REALLY appreciate the authenticity. 💛🧡❤️♥️
I learn so much and I thought I knew Italian cooking. I say as an American who has never left North America. Go ahead. Say it. I set it up for you. My knowledge of Italian home cooking is because my grandmother grew up with several Italian nuns at a convent while my widowed great grandmother was a nurse at the Catholic Hospital and they lived at the convent. Having told the story before, that’s more than enough. I have never seen, nor heard about, what looked like tortillas made from a batter and then boiled as a pasta. It looks like something I could make just for me. Need to find out how! The toast we do with sweeter tomatoes and my mother called them stewed tomatoes. I would always make a face when mom would make it every week but always get a second helping. Soon (cross your fingers!) I will have a little kitchen in my little bus and will be able to cook again. Thanks!!!
Disappointed that you have a love/hate relationship with bucatini. One of my favorite pastas. Didn’t notice the mess and can’t ask husbaand. When I find some (can’t buy it around here and have only paid Amazon’s $12 box once then didn’t get to use it) I will watch closely to see how messy I am. And buy some lobster bibs. I don’t slurp my pasta (because of the mess) so am curious to know.
Great videos!
She summoned The umani out of every one of those vegetables, served it to him on a platter, and blew his taste buds to heaven. I believe the "refry" is what did it.
Reboiled is good too
The Ribollita looks amazing! I kept waiting to see the 'soup' but I like this idea better! I'll be making that for sure! Thank you!!
Ribollita is probably the most "unexpected" dish in Italian cuisine. When you see the chef preparing it you think of a normal vegetable soup, but when you taste it you think it's anything but a vegetable soup. 😁

For a family birthday last week we went to a Tuscan restaurant here in Padua. I had ribollita, it was definitely a soup because it came with a spoon.
Instead of cannellini there were ceci (chick peas).
Of course, like many peasant dishes you put in whatever you have in the house.
Some of my best pasta dishes come out that way .... a suprise every time.
This cold, wet Fall weather is really drawing me to these comforting, rustic dishes.
I would love to try these soon.
Yea! Christine couldn't be Happier! Love you guys!.
Every time I watch one of your episodes I always cook pasta. Wish the pasta was made by Eva!! Thank you for all of your instructional videos! You're the best! 😊👍
Interesting that Tuscan pasta (MLINCI) is also made in Croatia. Mlinci are typical pasta, which are mostly consumed in the Croatian regions of Zagorje and Slavonia.They are thin, and they have characteristic baking bubbles. Mlinci are served as a side dish with roasted meat such as turkey, pork, and chicken. They are also dipped into a juice from the roasted meat. This was always a Christmas staple, growing up. Thank You both, for bringing back this childhood memory! th-cam.com/video/uk-tJHcFDi0/w-d-xo.html
Do you make it in the same way as testaroli?
@@erzsebetkovacs2527 Yes. My mother made mlince just like Eva, only thinner so that we could break the pieces off by hand.
The links between Croatia and Italy are, for some reason, not much discussed. But those of us whose families come from Italy’s northeast are not at all surprised-our food resembles Croatian cuisine fairly closely, while central and southern Italy’s better-known pastas and other dishes seem almost foreign to us.
@@jpp7783 very well said!
@@jpp7783 LOL Even to most of Italians some of your northeast dishes that are similar to Croatian ones are foreign, even to other North Italians for that matter, or you think that Piedmontes or say people from Val Brembana all eat the same stuff of yours ? The links between Croatia and Italy are just limited to the border as it happens everywhere in the world infact, that's why they are not much discussed. Duh.
I doubt too they are all just Croatian dishes on top of it, more like a melting of both North Italian and Croatian. It is Venetians that ruled Balkans for centuries, not the other way around, my AMERICAN friend.
Also in Central Italy like Umbria, Marche and Tuscany there are all but pasta dishes. LOL
Those regions are much more famous for meat and cured meat, soups and cheeses rather than pasta and pizza.
Tuscany is a big region. My family are from the Province of Lucca and therefore Il Tordello Lucchese is our dish of choice, along with Castagnaccio and Necci con la Ricotta, both made with Chestnut Flour, which is more common than Wheat. Once a week my grandmother would also make Manafrgoli, a salty, Chestnut Flour Polenta eaten with milk accompanied by boiled pork ribs.
It's really great how much I've learned about Italian food on your channel over the past years and believe me, I knew quite a lot about Italy and it's cuisine, prior to finding you here on YT. What I definitely like about your channel is, that you present dishes that are delicious, simple and outside of the typical mainstream Italian cuisine! 👍🇮🇹
YESSS....FINALLY. ., RIBOLLITA !!!!!!!!!! THANK YOU!!! THANK YOU!!!!! Harper's reaction was the same exact reaction the first time I tasted it, when I was in Italy.
In my experience living in Florence for many years and traveling throughout Tuscany, I've never seen a ribollita so dry. It's not a very brothy dish but it is "soupy" in texture and eaten with a spoon. Love your videos!
the "Tuscan kale" is sometimes also labelled "Lacinato" in the US
It’s also called dinosaur kale in some of the farmers markets. I don’t see it called Tuscan in my area.
That's just marketing to get the kids to eat it (I sell it at market...)
This was an amazing cultural experience through Tuscany dishes! Thank you Eva and Harper!
Mind blown, pancake pasta , refried soup , I learn something new every week , rome new york
They all looked amazing! I will definitely be making the Ribollita this week for sure! Perfect soup weather in the desert!
My friend gave me one of those blenders as a gift--amazing. I love it.
I made the ribolita, it was fabulous. Thanks for the delicious recipe.
When you said you were doing Tuscan food, I thought of a dish I made that I got from an Italian cookbook.. it was a soup called ribollita. I liked it ok, but not enough to add to the regular menu. What you did is nothing like that book said. Yours looks amazing.
@chrismazz75 Devi sapere che in ogni paese,ogni casa,ci sono ricette con lo stesso nome,ma il risultato può essere molto diverso,un libro con tutte le ricette italiane(nelle varie versioni) dovrebbe avere almeno 1.000.000 di pagine e non è detto che sia sufficiente... 🤣🤣
Tuscany is known more for Arts and Artists, but Eva is known for Italian culinary arts and sciences in every region of Italy. Thank You for this delicious journey. I gotta make the Ribollita! ❤
Oh I think I’m going to make the ribolita to take to our Family Christmas week… would be wonderful to fry some up for a quick lunch or snack!!!😋
Great video as always. Have to try Ribollita 😊
Cara Eva da lunigianese doc devo dirti che questi non sono testaroli assomigliano di più ai panigacci .i testaroli si preparano nei testi di ghisa sul fuoco di fascine e si condiscono col pesto ..i panigacci sono cotti in piccoli testi di terracotta scaldati su fascine e impilati uno sulll altro e si consumano un po’ come la piadina detto questo complimenti per il vostro lavoro❤
Never called it scottiglia but made this a lot! I usually add olives too because they add so much flavor. This and polenta or puree are to die for.
Rice is also grown in Tuscany. in Maremma in particular for centuries. Spilucco estate and San Carlo estate grow excellent rice
Wow! This was very informative. After the first pasta I thought, “this will be my favorite” then I saw the second dish and I’m salivating 😂. Waiting for the 3rd one, we shall see at this point 😂❤️. All I know is that I wish I had the job of being a taste-tester for Eva! Fantastic👏👏❤❤
In the 1980s here in the Midwest Tuscan style kitchens became super popular. Brown tiles, etc.
Finally you cooked my favorite pasta: testaroli!!!! Let's also say that they are very good with pesto alla genovese.
10:24 The word you were looking for might be "wilt"; when the leafy greens start to soften and shrink. 😉
I associate the words Tuscan and/or Tuscany with Etruscan. When Eva says, 'ancient Tuscan pasta', yeah, that tracks 10:21 *wilt* is the word.
What beautiful plates you have. Reminds me of my grandmother's plates from Ukraine. Plates that used to be made by potters at home, not in factories.
Testatoli - from the Lunigianna, north-west Tuscany, Pontremoli to be precise. Great with pesto. It resembles carpet underlay, but in a good way!
Real Tuscan things for me, being often a guest of friends in Siena include for pasta pici al ragù di cinghiale, for main peposo (beef stewed in red wine with black pepper) abd if it's the right season cavallucci.
We would have that once a week, with a heavy accent of Oregano, and it was called Pizziola. I know different regions call them different names, but same dish with a slight difference in the herbs. Looks delicious all the same. ohh yea it was done with whole canned tomatoes so the sauce was more chunky and finished with olive oil.
I ate ribollito almost every day while walking the Via Francigena through Tuscany. When I returned home, I learned to make it. Still a fabourite soup.
In Australia (as in Britain), we call cavalo nero ‘cavalo nero’ (never ‘Tuscan kale’). In Australia, ‘silverbeet’ (known in North America as ‘Swiss Chard’) is very common, and often used as an alternative. (It’s great to see a Tuscan recipe with three types of ‘cabbage’). In Australia, an immersion blender is simply called a ‘stick mixer’.
Re-fried soup?!! What a time to be alive! Wow
Ribollita never sounded appetizing to me, but after watching the reactions to this version, I have to try it! Thanks!!
In 90s Tuscany was marketed in Europe as a desirable location. Hover since then other regions have been promoted. So while I do see occasionally products marketed as Tuscan, it more common now to see recopies for actual dishes or "inspired" dishes. That is becuase likely those that actual care about Tuscan in the labelling have already been to Tuscany, otherwise it is not reaching those that are not in the niche group.
Also why I love your videos!😊
Excellent..
I would like to see Eva evaluate all the Hunt's tomato products. And maybe Contadina.
I like your idea of Tuscan pancakes with maple syrup ......
Hello I found your channel a few hours ago. Really glad I did, just found a puciutto knife online wow its 36.5cm long that's just the blade length, I've been catching up on your videos. Learning so much
I am intrigued by the refried soup.. am going to try it for my best friend’s birthday dinner… I would never try this if you and Harper hadn’t gone crazy for the taste experience!
The soup with the bread reminds me of stuffing
Tuscan cigars, you should try those Harper
Beautiful sharing ❤
Ribollita is probably the most "unexpected" dish in Italian cuisine. When you see the chef preparing it you think of a normal vegetable soup, but when you taste it you think it's anything but a vegetable soup. 😁
I would have never expected to see you make testaroli, and kudos to you for trying without the proper "pan". Even in Lunigiana (many many Tuscans would disagree with you calling it part of Tuscany) basically noone makes them at home, we just buy them at the grocery store.
If I may give you a suggestion in case you decide to make them again: your batter was a bit too thick, it should be slightly runnier, and the pan was probably too cold. Here they heat the cast iron pans putting them directly on a wood fire, bringing them to 350°C and let them cook away from the fire for a couple minutes, without flipping them.
Very nice try, anyway!
Last but not least, we usually eat them with pesto or a nice mushroom sauce too.
Lovely :) I always loved how the Tuscan food is so very different from what people usualy imagine :) It seems to me very much connected to medieval times- as much as the Tuscan wine. And about the famous book you mention: I read it when I actually lived in Italy and found is so annoying!
Harper, I love and support you and Eva. Please, the music!
would you be interested in making baccala salted cod recipe now that the Christmas season is upon us. Happy first Sunday of Advent too you both . My Grandmother was from Sicily and I haven't had it since I was a child and would like to see your version . Thanks
We love you both so much!
I'm surprised I've not seen it on TV yet "Amazing new Tuscan seasoning, similar to Italian seasoning but 3 times more expensive". After many decades in the kitchen I'm still at a lost, what's Italian seasoning ?.😂 Great video guy's!!
Hah! Testaroli reminds me very much of a northern swedish dish called 'blöta' (wet ones or wetting). It's dry, very thin bread you soak in stock to soften and eat with butter.
Ciao bellissimiii e bravissimiii!! So for the record, I felt obliged to say that mutti produces also passata siciliana, pugliese ed emiliana! It’s the regional line launched 4 years ago! It may be just a marketing strategy but I tried the four of them and they taste different!!! :D :D Evaaaaa sei la numero unoooooo! Un abbraccio da Palermo!!!
I love meat, and Scottiglia looks so good! 🤤
bravo, Eva! 👏
The first dish reminds me of flour tortillas from northern Mexico.
What Eva made does look like a flour tortilla. Testaroli are more like a spongy crepe.
i have waited so long for this video and more people talking about this in general! we have seen non-italian creations that stretch the definition of italian food in the past of course, but this new trend of slapping the name of Toscana on everything and everything that has cream and tomato is so much more painful to me! keep up the good work eva and harper!
It's just like my Irish ancestors when people believe what Irish foods are for st Patrick's day. I roll my eyes. Colcannon is my favorite . Yes look that up it's amazing . Very Irish from where my ancestors came from. I appreciate these Tuscan lessons
Hello! Tuscan kale is called Tuscan kale in Australia too! I've also heard of it called Dinosaur kale, the leaves are not as Curly
Fantastica Eva!!!
Non è che potresti fare dolci, tipo pizzicotti di noci, e così?
This receipe is from northeastern Tuscany, on the border with Liguria: there food is completely different from other part of the Region.
I'll have all three of those dishes in one meal. I can almost taste them here. 😋
A presto. Ciao 😊😊
Do you have a recipe book out? If not, will you be creating one?
My favorite Italian TH-cam,,pasta Grammar,,and ,,Love what Ueat,
I think you’re right about the book, and also the movie! I remember when the book came out and it was very popular, so much so that the movie was made pretty soon afterwards. Tuscan this and that exploded into the marketplace. I have to admit I read and reread the book several times, also the movie. I really liked the food descriptions and recipes in the book, even tried to grow artichokes and wild asparagus. 😂
The authentic Tuscan Gummy treats are my favorite treats. Is it any wonder Italian food is so famous.