I have always made the sauce first. Not because I know or knew why. Always because I usually start the sauce and pasta at the same time. Only because we make a lot of sauce and pasta at once for leftovers lol. And while the big pot of pasta is cooking, the sauce is on med low at this point. I allow some slight color on the sauce. Not burning but mylar reaction. No paste needed hehehe. Yes lazy cook. I know haha.
Sadly, most Americans don't learn this, but most of us end up just pouring sauce from a jar (or maybe a pan, after pouring it from a jar) ont the pasta. It may not sit long, but most just don't take the time. I've started taking the time to make most of my sauces from scratch and it is definitely a huge improvement tweaking during cooking instead of trying to touch up something premade from likely suspect ingredients.
I laughed out loud a lot during this video. 🤣 Partly from Vincenzo’s comments and partly from the giant spaghetti-stuffed burger. It’s nothing like making actual meatballs. I think the “cheese” bothers me the most. I haven’t made your meatballs Vincenzo, but I’ll check out your recipe. Grazie!!! 💕💕💕
Heyyy! Well I’m glad you enjoyed the video, but the recipe he made was revolting 🤢 do you agree? Anyway, try making my meatballs recipe, I’m sure you would love it
@@vincenzosplate let’s just say I’ll never be attempting this recipe. Poor spaghetti. 😢 I’m from New Jersey, so I don’t know if the pizza comment was supposed to be a joke or what. Obviously untrue! Don’t take it to heart. We all know the truth!💕💕💕 Meatballs this weekend!
In Greek we call this big malakia 🤦♂️ Vincenzo i love how you make your traditional Italian meatballs, I’ve made them the way you show us and my family loved it. Thank God we have Vincenzo to save Italian food 🇮🇹 ❤️🇬🇷
Thank you for the love and support! 🙌 I'm glad you enjoyed making the traditional Italian meatballs. Food brings us all together, no matter where we're from. 🍝🇮🇹❤️🇬🇷 Keep cooking with passion! 😊👨🍳
I don't even have words to that comment he made...I am so sorry he disrespected your culture like that. I am glad you spoke up and defended your culture. Big hugs!
Thank you for the support and understanding! It's important to stand up for our culinary traditions and share the love for authentic Italian cuisine. Sending you big hugs too! 🤗🇮🇹
You know it's bad when Vincenzo is getting quiet. I can't imagine what it would be like for them to watch this, I'm not involved at all and felt bad, damn
@@vincenzosplate I was specifically talking about your reaction to the NY pizza joke he made. I'd sink into the ground if that was me, seeing your reaction
Thank you for your feedback! Happy to hear you're enjoying the videos and learning about Italian cuisine 😊👨🍳 Keep watching for more delicious recipes!
I felt bad that were suffering, but I thoroughly enjoyed seeing your reactions! 🙈🤣 I absolutely love how passionate you are about your cuisine! Love from India! ♥️
Thank you so much for the love and support all the way from India! 🇮🇳❤️ Passion for cuisine knows no borders, and it's wonderful to connect with food enthusiasts worldwide. 😊🍝🌏 Keep sharing the culinary love!
You know Vincenzo, that sauce actually reminds me a lot of a traditional sugo from Sardegna called sa bagna. If you're interested in trying it, sa bagna is made with 1 finely chopped onion, 1 or 2 cloves of garlic chopped not too fine and not too coarse, fry lightly in abundant olive oil, then add around 500-550 ml of passata (it should look orange, just like at 12:37), add salt and let simmer for a few minutes until it looks more red (minute 13:43) then the sa bagna is ready. No pepper, no oregano or any other herbs. It should look thick because of the onion vs. tomato ratio, it should taste really sweet because the onion cancels the acidity of the tomato almost completely. It goes particularly well with any pasta ripiena (ravioli, tortelli, or if you're skilled enough try making culurgiones as that is the ideal pasta for sa bagna). The best filling for this recipe is: Potato, dry mint, either goat or sheep ricotta, and pecorino. Since the sa bagna is quite sweet it pairs perfectly with pecorino strong flavored pecorino, Sardo, Siciliano, but never Romano unless you can't get any other. After boiling the pasta, serve on a plate and add some spoons of sa bagna on top of each raviolo/tortello/culurgione. No cheese on top!!!
Wow, thank you for sharing this traditional Sardinian recipe! I'm always excited to learn about new regional dishes. Can't wait to try it with culurgiones! 🍝🇮🇹
last minute of this video was really sad. Saying that Italians copy new york style pizza is ridiculous. I know Italians are proud of their food (and they should be, its really good) and I think it was really offensive 🤌🤌🤌
Didnt American copy pizza so to speak? I wish i could go to italy one day to try real italian cooking. I watch your show and i want to make your recipes but here its very limited in getting quality ingredients no cheese thats real. No italian meats, just pasta and filipino sauce. I make my own bolognese but its not prefect as no real cheese. But its a whole other level still
@@mikesavoie1205it’s a weird thing, because NY pizza was invented by Italian immigrants to America. So there is a link to Italy, but also making pizza to fit the ingredients available in their new home. A synthesis. And it wasn’t eaten by mainstream Americans until much later, it was a dish made by immigrants for other immigrants mostly.
If you repeat a lie enough times, it becomes the truth for many. I have always said that traditional Italian cuisine is the most abused and bastardized.
@@vincenzosplate yeah... America should respect all things European a little more but that's never going to happen 😉. I just didn't believe he was genuine when he said it was really good hahaha. So much pepper and shit he put in there.
@eriktabbers3599 , @vincenzosplate , the accent does have a country drawl like an american , but he’s 100% from nz. or aus. ( he fooled me at first , but a few minutes is all it took). bbqpitmaster keeps their nationality vague , and hence have a huge global platform to selling a brand . seems anyone can destroy a cultures food equally , for likes and views .
@@simpson3048 ah well that's a valid point if you're correct. In that case I haven't been fair to Americans in this case. Although the comment is valid in general. I mean some people think pizza or hamburgers are American inventions..... Nevertheless thanks for your sharp observation 😉. Sometimes it's hare to tell usa/aus apart. Usually i hear the diff.
Yes, that's correct. You shouldn't call something "authentic" when in reality it isn't. It would create massive expectations from everyone and if it doesn't go as planned. People will be disappointed.
I kind of remember this kind of spaghetti from school canteen. The sauce was launched from two feet away to the almost vertically held target plate then swung out below the window casually whether there was someone to catch or not.
3-4 giorni fa ho scoperto il tuo canale e non riesco a smettere di ridere, ammiro quanto coraggio e quanto buono stomaco hai per guardare questo genere di cose
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Actually that Kirkland Parmigiano Reggiano is actually quite good, it's sold at Costco and it IS from Italy, aged 24 months :) they also sell it ungrated in chunks, or even an entire wheel if you really want it!
@@vincenzosplate - it's Costco's "house brand", but unlike most generic labels, they partner with top tier brands to offer bulk sales for those companies without diminishing the real brand name. Apparently their parmigiano reggiano is produced and exported by Formaggi Zanetti.
@@fabiorossetto2826 - a 2 second Google search would tell you that they are one of the biggest cheese producers in Italy and have been around for over a century.
@@vincenzosplate ciao Vincenzo, Happy Weekend to you all.. my father was originated from San Marzano di San Giuseppe in puglia, my mother is german, and personally i do some Italo-Disco Mixes and my new oldskool Rave Mix.. and sure, i love pasta, every day haha so please stay safe..here is a video from the hometown of my father.. m.th-cam.com/video/OKOEiZnVp74/w-d-xo.html&pp=ygUlc2FuIG1hcnphbm8gZGkgc2FuIGdpdXNlcHBlIGFyYmVyZXNoZQ%3D%3D
@@vincenzosplate Yes it was spaghetti pomdoro because I am vegetarian and also it seemed to be the easiest. Cheery tomatoes are too expensive here so I had to use crushed can ones.
Love the video like always but don't diss the Kirkland parmigiano reggiano it's D.O.P. you can tell by the rind on the the whole wedges they sell next to it at Costco for cheaper per once than the pre ground. It's the only way I can afford to keep up with my cheese habits lol. Edit: changed dop to D.O.P.
It's great to know that the Kirkland Parmigiano Reggiano is D.O.P. certified and available at a more affordable price. I apologize if I gave the impression that it is not a good option - I always encourage people to use the best quality ingredients they can afford. Happy cooking!
French ppl dont want to be accused of that one! we say spaghetti like everyone on the planet my friend ! (i made your mushrooms risotto last night, it was amazing and creamy, creamy, sooooo creamy, it was really creamy :'D
While watching this I had an idea. Yes, this sucks with spaghetti but you know what it wouldn't suck with? Gnocchi! Just make gnocchi that are ballshaped, one inch diameter --> boil them over for a half minute --> freeze them for easier forming of meatballs later --> coat them in the meatball mixture and make meatballs about two inch diameter --> bake in oven like normal meatballs (or on the grill to stay in the spirit of the original video) --> boil them over in a nice tomato sauce with lots of red wine --> cheese and basil on top and some garlic bread on the side Gonna try that today.
That's wonderful to hear! 😄 Authentic Italian food is indeed a unique and delicious experience. And sometimes, a little twist can create something equally yummy. Buon appetito! 🇮🇹🍝😋
Yummy only to an American, I understand why you would think this abomination looks delicious... after all you don't even know how to pronounce Spaghetti.
To be fair, I don't think there was ever an intention to make an italian dish there. The ingredients are italian, but I don't think these guys have ever made something that wasn't aggressively american.
Haha, cooking spaghetti and meatballs with the care and attention of a brisket is quite a unique approach! Culinary creativity knows no bounds. 😄🍝🥩 Keep enjoying the variety of cooking styles!
I love how Vincenzo got triggered at the end haha But yea, I'm with you Vincenzo, what he said was really disrespectful for your cuisine. I'm not an Italian but to me you guys have the best food on this planet.
He kinda says what I do about the oil in the pasta water. It just makes it so the sauce doesn't stick to the pasta and will just slide off. But that's the only thing he did right here 😂.
That is real Parmigiano reggiano, DOP, 24 month. Kirkland is Costco's house brand. They sell it in 1.5lb wedges from the wheel, but they also sell the same cheese preshredded, which is what he used. They also recently started carrying a 36 month Parmigiano reggiano at my local store, looking forward to trying that, but the 24 month is very good.
La France solidaire de l'Italie ! Les américains n'apprendront jamais aux européens à cuisiner… Et la réflexion sur les supposées copies de pizzas new-yorkaises est une offense. Bravo pour ta chaîne géniale Vincenzo !
Merci beaucoup pour ton soutien et ton appréciation ! 🙏 C'est vraiment encourageant de recevoir des commentaires positifs comme le tien. Je suis ravi que ma chaîne te plaise et que tu apprécies la cuisine traditionnelle italienne. Reste à l'affût pour plus de délicieuses recettes ! 😊🇮🇹
Judging by the accent, he is not an American. I like Vincenzo's reactions, he gives credit where credit is due, but when he criticizes he is sincere without ad hominem attacks.
I would never make this. I would never serve it as a host. But I would eat it to be respectful to the host if served to me. It won't be better than the real stuff, but it's definitely better than some other abominable dishes people have made. Especially on tiktok.
Disrespect for the lovely Italian cousine ! New York pizza ? Really ? 😂😂 that is a joke ! Thank you Vincenzo that you had the paciente to watch this until the end and share it with us !
Thank you Vincenzo for standing up for food culture! If you're making something totally different and not authentic, say, "hey this is not authentic, please people who know Italian cooking tell me how to improve this creation with better techniques," don't try to claim it's better than centuries-old recipes that have been passed down for generations. Food is personal, deeply connected to our culture and identity. I'm happy you are on TH-cam showing people the right way to make your foods. Your work has changed the way I eat pasta and I'm so thankful to you every day when I sit down for a nice meal after work. Cheers, tonight I'm making your arrabiatta, not some science experiment like this!
Ciao my friend, first of all let me thank you for this beautiful comment, second thing I'm super happpy to have subscribers like you, that understand my point of view! I'm glad you decided to try my Pasta Arrabbiata recipe, let me know how it was!
The number of times I've seen Americans chaste other countries for copying "their" dishes yet it turns out it never came or even created in America lol the ignorance runs high.
@@vincenzosplate it was delicious as always! I season the oil with garlic and chili, sauté some cherry tomatoes to release the juices (another technique I learned from you), then add a can of peeled Italian tomatoes crushed by hand and seasoned with salt and pepper for the passata. Living in Thailand we have great chilis and cherry tomatoes year-round, combining them with Italian flavors from the peeled tomatoes and pasta always makes my belly happy. I even found a shop that carries real Italian Parmigiano, no luck finding Pecorino yet but I'll keep trying. ☺️ Thanks to you I will never buy premade pasta sauce again! 🚫
It is my pleasure, I always try to be as informative as possible to teach everyone the proper ways to recreate Italian cuisine. We should always continue to teach them that simplicity in our dishes is the main focal point of Italian cuisine.
The spaghetti did it for me… so wrong. I’d like to think he was trolling but he actually believes it. The wine, the cup, spilling it all over. Not even dogs would eat that. I think I’m gonna fast today….😢
Imagine that betrayed feeling Amerigo Vespucci must endure to have the people of the continent that was named after him to mock his culinary heritage and tradition
Haha, your secret is safe with me! 😄 Everyone has their own twist on recipes, and that's what makes cooking fun and personal. Just keep savoring the flavors and enjoying your culinary journey! 🍝👨🍳😋
Vincenzo, Kirkland (the cheese brand) is a Costco home brand. Mixing good quality ingredients with Costco home brand stinky cheese is still not as bad as not even mixing the spaghetti with the sauce. And then to end saying Italians need to copy New York rubbish. Great reaction Vincenzo to a not very good video. Definitely not trying this one.
I think it's funny how Italians get so offended when someone doesn't cook Italian food exactly how the authentic way is. I think when cooking you should always be creative, if people didn't do that some dishes would never exist. Also authentic doesn't necessarily mean it's the best or most flavorful way for your palate. Now if someone comes out and says they are making an "authentic Italian" or "authentic Japanese" dish then yea make it authentic. Also I don't think this guy is American, he sounds Australian, or Canadian, or something.
The amount of garlic or garlic powder Americans use would make the French blush - they seem to add it too everything even when garlic is not even required lol. I love Extra virgin olive oil, it adds a nice taste and a good mouth feel 👍. My pet hate is when people do not mix the spaghetti with a sauce or Ragu and just dump the sauce or Ragu on uncoated pasta which is sitting in a puddle of pasta water - shudders.. no no no Your rage is like mine when I see crap like this and I'm not Italian but from the UK. When I cook Italian I try to find the old classic traditional recipes - not always the modern hybrid versions you sometimes get. I feel the more traditional the closer to the original you get and of course lots of love while cooking it.
It's interesting to hear your thoughts on the amount of garlic used in American cooking. I do agree that sometimes people can go a bit overboard with it, but I also think it depends on personal preference. Extra virgin olive oil is definitely a great addition to any dish, as it adds a lovely flavor and texture. I also completely agree with your pet peeve about pasta not being mixed with the sauce or ragu properly. It's such a simple step but makes a huge difference in the overall taste and texture of the dish. When it comes to cooking Italian food, I also prefer to stick to the more traditional recipes as they often have a rich history and cultural significance. Cooking with love is also key - it's amazing how much of a difference it can make in the final product. Thanks for sharing your thoughts!
@@vincenzosplate I'm not American but love in the UK, however Ives seen many American recipes and cooks go made with garlic and garlic powder. Many be it's an cultural thing? Or been adopted when South Americans migrated into North America? Maybe the Native Americans used garlic and was adopted that way? Or just a knock on from french immigration. I do love garlic but fully aware too much can totally kill a dish, the same way too much salt can do the same.
Dal barbone che gli spunta in faccia sembra il tipico montanaro yankee,spesso ignorante come una capra(senza offesa per le capre!),cosa ti puoi aspettare da questo "signore",anzi! ha superato il livello medio se non altro per la scelta degli ingredienti,mi sarei aspettato l'uso massiccio del fottuto cheddar che sembra essere l'unico "formaggio" conosciuto in USAho visto salsa di pomodoro italiana,olio d'oliva,vino italiano,quindi non è proprio un selvaggio,qualcosa ha assimilato della cucina italiana(poco!),ma qualcosa è riuscito a capirla,soprassediamo sulla "tecnica" non mi sarei aspettato di meglio,diciamo che ha enormi margini di miglioramento,cucina come un bambino italiano di 5 anni,col tempo può solo migliorare (forse!)... 🤣🤣😂😂
My heart was weeping with you, Vincenzo! And New York pizza style is an adaptation of Italian pizza style brought by the Italian migrants, so we aren't copying anything.
Indeed, New York pizza has its own unique style, influenced by Italian migrants. It's all about adaptation and embracing different culinary traditions! 🍕🗽
You're absolutely right! Pre-shredded cheese can lack quality and affect the melting. Nothing beats freshly grated cheese for that perfect ooey-gooey texture. 🧀👌
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I think Vincenzo needs at least a month vacation after watching this
Lol, I agree.
Mamma mia James, probably a year vacation
In american middle west 😂
@@stalphonzo8110 Stranded in a mountain with red necks cooking italian dishes for him LOL
@@stalphonzo8110 OH NO PLEASE NOT THAT TORTURE!!! 😂
I never knew to cook the sauce first until watching your videos. It makes perfect sense and I no longer have mushy pasta. So thank you. ❤
Ciao! This is great to hear 🙏🏻 I’m glad my videos helped you! ❤️
I've learned SO many simple, tiny tips that make a HUGE difference from Vincenzo. This was definitely one of them!
@@vincenzosplate Hey, don't blame america for this one. The guy in the video is not American. He's from down unda.
I have always made the sauce first. Not because I know or knew why. Always because I usually start the sauce and pasta at the same time. Only because we make a lot of sauce and pasta at once for leftovers lol. And while the big pot of pasta is cooking, the sauce is on med low at this point. I allow some slight color on the sauce. Not burning but mylar reaction. No paste needed hehehe. Yes lazy cook. I know haha.
Sauce needs to cook for at least an hour according to my grandmother lol
As an Italian American my soul left my body watching the pasta die in the sieve. Never cook pasta until the sauce is ready that’s so basic.
Ciao my friend, you can only imagine how I am feeling as an Italian 😭 he’s ruining Italian food
You know, Quasimodo predicted it would happen
As another Italian American, it just made me laugh. Of course, but stupid can be funny.
Sadly, most Americans don't learn this, but most of us end up just pouring sauce from a jar (or maybe a pan, after pouring it from a jar) ont the pasta. It may not sit long, but most just don't take the time. I've started taking the time to make most of my sauces from scratch and it is definitely a huge improvement tweaking during cooking instead of trying to touch up something premade from likely suspect ingredients.
I laughed out loud a lot during this video. 🤣 Partly from Vincenzo’s comments and partly from the giant spaghetti-stuffed burger. It’s nothing like making actual meatballs. I think the “cheese” bothers me the most. I haven’t made your meatballs Vincenzo, but I’ll check out your recipe. Grazie!!! 💕💕💕
Heyyy! Well I’m glad you enjoyed the video, but the recipe he made was revolting 🤢 do you agree?
Anyway, try making my meatballs recipe, I’m sure you would love it
@@vincenzosplate let’s just say I’ll never be attempting this recipe. Poor spaghetti. 😢 I’m from New Jersey, so I don’t know if the pizza comment was supposed to be a joke or what. Obviously untrue! Don’t take it to heart. We all know the truth!💕💕💕 Meatballs this weekend!
Closer to a spaghetti-stuffed meatloaf at this size! 🤮
I really love how you do reaction videos of cooks you generally respect. You comment on the good and the bad. Makes for an interesting video. Ciao!
Thanks for your feedback! It's important for me to show both the good and the bad of cooking. Have a great day! 😊
This guy is not from the US, he is from New Zealand or australia
Oh, thanks for the info!
@@vincenzosplate Listen to his accent, how can you be that clueless? I’m embarrassed for you.
Australia
@@vincenzosplate Which means you could visit him and throw a copyrighted New York style Pizza after him :D
He could be from South Africa
In Greek we call this big malakia 🤦♂️ Vincenzo i love how you make your traditional Italian meatballs, I’ve made them the way you show us and my family loved it. Thank God we have Vincenzo to save Italian food 🇮🇹 ❤️🇬🇷
Thank you for the love and support! 🙌 I'm glad you enjoyed making the traditional Italian meatballs. Food brings us all together, no matter where we're from. 🍝🇮🇹❤️🇬🇷 Keep cooking with passion! 😊👨🍳
I don't even have words to that comment he made...I am so sorry he disrespected your culture like that. I am glad you spoke up and defended your culture. Big hugs!
Thank you for the support and understanding! It's important to stand up for our culinary traditions and share the love for authentic Italian cuisine. Sending you big hugs too! 🤗🇮🇹
Great video as usual and the reaction when the guy made that comment about the NY pizzas was so good.😂
Ahhah it was just unnecessary comment 😂😂
Yeah this guy doesn't have a clue. Its like saying chef boyardee is the epitome of italine cuisine sorry man.
NYC Pizza is very good
Have you tried NY Pizza? Better than the pies in Italy. It's the water. NY Has the best Pizza.
@@mikesavoie1205 Actually the Boyardee brand was founded by an Italian chef who ended up in America called Ettore Boiardi.
You know it's bad when Vincenzo is getting quiet. I can't imagine what it would be like for them to watch this, I'm not involved at all and felt bad, damn
It is truly painful to watch, it wasn't the worst but there are definitely several points of improvement that they need to do for the coming videos.
@@vincenzosplate I was specifically talking about your reaction to the NY pizza joke he made. I'd sink into the ground if that was me, seeing your reaction
This is not spaghetti with meatballs, he turned it into a cake 😭
This is something disgusting 🤮
Spaghetti meatloaf maybe? lol
It's a nauseating mess, that's what it is...
He did say "Spaghetti IN meatballs", not Spaghetti and meatballs .
That looks like sh*t on a plate! I'm so sorry that Vincenzo has to put himself through this torture for us. We love you Vinnie!
I've fully recovered.
🤣
I’m sorry for your loss, Vincenzo. In fact, all of us feel your pain.
RIP Meatballs.
Ahahha
These videos are what I need on a boring Friday. I learn more about Italian cuisine and I get a good laugh out of it. 😂❤❤
Thank you for your feedback! Happy to hear you're enjoying the videos and learning about Italian cuisine 😊👨🍳 Keep watching for more delicious recipes!
I felt bad that were suffering, but I thoroughly enjoyed seeing your reactions! 🙈🤣 I absolutely love how passionate you are about your cuisine!
Love from India! ♥️
Thank you so much for the love and support all the way from India! 🇮🇳❤️ Passion for cuisine knows no borders, and it's wonderful to connect with food enthusiasts worldwide. 😊🍝🌏 Keep sharing the culinary love!
You know Vincenzo, that sauce actually reminds me a lot of a traditional sugo from Sardegna called sa bagna. If you're interested in trying it, sa bagna is made with 1 finely chopped onion, 1 or 2 cloves of garlic chopped not too fine and not too coarse, fry lightly in abundant olive oil, then add around 500-550 ml of passata (it should look orange, just like at 12:37), add salt and let simmer for a few minutes until it looks more red (minute 13:43) then the sa bagna is ready. No pepper, no oregano or any other herbs. It should look thick because of the onion vs. tomato ratio, it should taste really sweet because the onion cancels the acidity of the tomato almost completely.
It goes particularly well with any pasta ripiena (ravioli, tortelli, or if you're skilled enough try making culurgiones as that is the ideal pasta for sa bagna). The best filling for this recipe is: Potato, dry mint, either goat or sheep ricotta, and pecorino. Since the sa bagna is quite sweet it pairs perfectly with pecorino strong flavored pecorino, Sardo, Siciliano, but never Romano unless you can't get any other.
After boiling the pasta, serve on a plate and add some spoons of sa bagna on top of each raviolo/tortello/culurgione. No cheese on top!!!
Wow, thank you for sharing this traditional Sardinian recipe! I'm always excited to learn about new regional dishes. Can't wait to try it with culurgiones! 🍝🇮🇹
@@vincenzosplate And we can't wait for the video :)
@@vincenzosplate we're still waiting....👍
last minute of this video was really sad. Saying that Italians copy new york style pizza is ridiculous. I know Italians are proud of their food (and they should be, its really good) and I think it was really offensive 🤌🤌🤌
Ciao my friend, I fully agree with your words! We’re super proud of our food and hearing we copied new your style pizza was super offensive
Didnt American copy pizza so to speak? I wish i could go to italy one day to try real italian cooking. I watch your show and i want to make your recipes but here its very limited in getting quality ingredients no cheese thats real. No italian meats, just pasta and filipino sauce. I make my own bolognese but its not prefect as no real cheese. But its a whole other level still
@@mikesavoie1205it’s a weird thing, because NY pizza was invented by Italian immigrants to America. So there is a link to Italy, but also making pizza to fit the ingredients available in their new home. A synthesis. And it wasn’t eaten by mainstream Americans until much later, it was a dish made by immigrants for other immigrants mostly.
If you repeat a lie enough times, it becomes the truth for many. I have always said that traditional Italian cuisine is the most abused and bastardized.
I thought he was making a joke.
Damn never thought i would see vincenzo getting (seemingly truly upset).
Ciao Erik! Well this video really made me upset 😭 I can’t believe that someone could have come up with something like this
@@vincenzosplate yeah... America should respect all things European a little more but that's never going to happen 😉. I just didn't believe he was genuine when he said it was really good hahaha. So much pepper and shit he put in there.
@eriktabbers3599 , @vincenzosplate ,
the accent does have a country drawl like an american , but he’s 100% from nz. or aus.
( he fooled me at first , but a few minutes is all it took).
bbqpitmaster keeps their nationality vague , and hence have a huge global platform to selling a brand .
seems anyone can destroy a cultures food equally , for likes and views .
@@simpson3048 ah well that's a valid point if you're correct. In that case I haven't been fair to Americans in this case. Although the comment is valid in general. I mean some people think pizza or hamburgers are American inventions..... Nevertheless thanks for your sharp observation 😉. Sometimes it's hare to tell usa/aus apart. Usually i hear the diff.
@@eriktabbers3599 I don’t care for Americans much. Their good is over hyped, oily, too salty, and has mediocre.
This was a great reaction video. 😂😂😂
Oh wow thank you, I’m glad you enjoyed this video 🙏🏻 what do you think of spaghetti in meatballs?
I definitely won’t try it 😂
I'm proud of Vincenzo for defending your culture...❤
Thank you for your support, it means a lot to me 🙏🏻🇮🇹
How to torture Italian Feelings.
...BBQ Pit Boys: No Problem, ...wait
Hahaha exactly 🤣😭
This one was painful 💔
@@vincenzosplate 🚑💨💫
He is not wrong, it is the best meatball with spaghetti I have ever seen because it is the only one I have ever seen. :D
Aahahhaha
Vincenzo you are the best of the best and sincere in what you say.
Thanks for your kind words! Always happy to share my passion for Italian cuisine 🇮🇹🍝👨🍳
Im polish , but i love italian food
And i love you, and your amazing sense of humor!!
❤❤❤❤❤
You have a talent for finding such aliens of Italian cuisine. Congratulations, I had a great time and didn't go hungry....
Aahhaha can't get hungry watching that 😂😂
@@vincenzosplate Lol!
@vincenzo thank you for the pointer on making meatballs. I never got my hands wet when making them.
What's even more funny was when the guy said authenticity that's what makes it worse man 😂
Yes, that's correct. You shouldn't call something "authentic" when in reality it isn't. It would create massive expectations from everyone and if it doesn't go as planned. People will be disappointed.
Thanks allot. Now my grandmother is crying and my family is broken.
Ahhahahah
I kind of remember this kind of spaghetti from school canteen. The sauce was launched from two feet away to the almost vertically held target plate then swung out below the window casually whether there was someone to catch or not.
Ah, the memories of school canteen spaghetti! Reminds me of the good ol' days. 🍝😄
3-4 giorni fa ho scoperto il tuo canale e non riesco a smettere di ridere, ammiro quanto coraggio e quanto buono stomaco hai per guardare questo genere di cose
Grazie mille! 😂 Il coraggio è il mio secondo nome! 🦁 Continua a ridere con me! 🤣
Certo 👍@@vincenzosplate
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
I bet this comment, with all these compliments, Vincenzo will put it above all ! ;)
Ciao my friend, thank you so much 🙏🏻 what do you think of this guy’s recipe?
Actually that Kirkland Parmigiano Reggiano is actually quite good, it's sold at Costco and it IS from Italy, aged 24 months :) they also sell it ungrated in chunks, or even an entire wheel if you really want it!
I heard from another fan that kirkland is indeed a good brand. I'd like to try it out sometime.
@@vincenzosplate - it's Costco's "house brand", but unlike most generic labels, they partner with top tier brands to offer bulk sales for those companies without diminishing the real brand name.
Apparently their parmigiano reggiano is produced and exported by Formaggi Zanetti.
@@jduncanandroid and whotf are "formaggi zanetti"?
@@fabiorossetto2826 - a 2 second Google search would tell you that they are one of the biggest cheese producers in Italy and have been around for over a century.
@@jduncanandroid ah, ok. I'm italian and in fifty years never heard about this brand, but you have Google...
Poor poor generation, live in a matrix
I would love to see you review some american-italian food like the muffaletta or wedding soup.
Nice idea! I'll make a video probably
Vincenzo never saw the - somebody toucha ma spaghet - meme haha
Ahahahhah no I didn't!
Ciao Vincenzo and many greetings from Brunswick in Germany 🙂
Ciao Sandro, un abbraccio da Sydney! 😁
@@vincenzosplate ciao Vincenzo, Happy Weekend to you all.. my father was originated from San Marzano di San Giuseppe in puglia, my mother is german, and personally i do some Italo-Disco Mixes and my new oldskool Rave Mix.. and sure, i love pasta, every day haha so please stay safe..here is a video from the hometown of my father..
m.th-cam.com/video/OKOEiZnVp74/w-d-xo.html&pp=ygUlc2FuIG1hcnphbm8gZGkgc2FuIGdpdXNlcHBlIGFyYmVyZXNoZQ%3D%3D
"everybody's so creative " 😂
Aren't we all creative? Hahaha!
I have never seen anything like this being made and no desire to make it or taste it.
Ciao Randy, yeah this should not exist! That’s horrible 🤢
BBQ pit boys has always been a meme
I honestly love some of their recipes… but this one was too much for me
Come on Vicenzo. Don't you live in Australia? This is an Australian man not American 😂
I thought they were americans ahah
Hi vincenzo. Day before Yesterday I finally cooked pasta on my on and it is because of you I did it.
Ciao! Wow I love to hear that 😍 well done my friend!
Did you enjoy you Pasta?
@@vincenzosplate Yes it was spaghetti pomdoro because I am vegetarian and also it seemed to be the easiest. Cheery tomatoes are too expensive here so I had to use crushed can ones.
Love the video like always but don't diss the Kirkland parmigiano reggiano it's D.O.P. you can tell by the rind on the the whole wedges they sell next to it at Costco for cheaper per once than the pre ground. It's the only way I can afford to keep up with my cheese habits lol.
Edit: changed dop to D.O.P.
It's great to know that the Kirkland Parmigiano Reggiano is D.O.P. certified and available at a more affordable price. I apologize if I gave the impression that it is not a good option - I always encourage people to use the best quality ingredients they can afford. Happy cooking!
I agree with you. That last comment was totally uncalled for.
I swear, I will never make this.😂. I love Italian food, that is not what that was. I don’t know what that was😂
Brava 👏🏻 please never try making anything like that 😭
@@vincenzosplate 😊👍. Promise I won’t.
It's actually the world famous "meat-crust tomato and noodle pot pie". Literally
French ppl dont want to be accused of that one! we say spaghetti like everyone on the planet my friend ! (i made your mushrooms risotto last night, it was amazing and creamy, creamy, sooooo creamy, it was really creamy :'D
Haha, no offense meant, my friend! 🍝😄 Glad you enjoyed the creamy mushroom risotto! Creaminess is the key! 👌👨🍳
Just one single recipe to destroy two italian classics: cooked pasta and baked pasta. A real double-down! 😱
It was just so baaad 🙈🙈🙈🙈
Its an American thing when we pour in black pepper , pepper overload is just something that we like.
Ah, the pepper overload! It's interesting how tastes can vary across different cultures and preferences. 🌶️😄
While watching this I had an idea. Yes, this sucks with spaghetti but you know what it wouldn't suck with? Gnocchi!
Just make gnocchi that are ballshaped, one inch diameter --> boil them over for a half minute --> freeze them for easier forming of meatballs later --> coat them in the meatball mixture and make meatballs about two inch diameter --> bake in oven like normal meatballs (or on the grill to stay in the spirit of the original video) --> boil them over in a nice tomato sauce with lots of red wine --> cheese and basil on top and some garlic bread on the side
Gonna try that today.
That'd be a nice idea thank you!
I love Italian food. I’ve been to Rome and I had a lot of authentic Italian food and it was incredible. Nothing like it. But this still looked yummy
That's wonderful to hear! 😄 Authentic Italian food is indeed a unique and delicious experience. And sometimes, a little twist can create something equally yummy. Buon appetito! 🇮🇹🍝😋
Yummy only to an American, I understand why you would think this abomination looks delicious... after all you don't even know how to pronounce Spaghetti.
To be fair, I don't think there was ever an intention to make an italian dish there. The ingredients are italian, but I don't think these guys have ever made something that wasn't aggressively american.
This was really american ahah
@@vincenzosplate This guy isn't American, that's not any of the American accents. Could be Canadian, Australian, New Zealand something of that nature.
he is cooking spagetti meatballs like he is cooking a brisket lol.
Haha, cooking spaghetti and meatballs with the care and attention of a brisket is quite a unique approach! Culinary creativity knows no bounds. 😄🍝🥩 Keep enjoying the variety of cooking styles!
I love how Vincenzo got triggered at the end haha But yea, I'm with you Vincenzo, what he said was really disrespectful for your cuisine. I'm not an Italian but to me you guys have the best food on this planet.
That's just so bad ahaha
The original video should be called the Spaghetti funeral.
Hahahaha! Nice comment.
Me when he started to mix the "sauce" with the knife: 😭🤬😭Why .. just WHY??
Hahahaha yeah I was like “wtf????” 🙄😨🤯
That's the most authentic Italian dish i've ever seen.
😂😂😂
And vegetarians can adapt this recipe by stuffing a pineapple instead of meat 😂
Idk what would be worse ahaha
He kinda says what I do about the oil in the pasta water. It just makes it so the sauce doesn't stick to the pasta and will just slide off. But that's the only thing he did right here 😂.
Vincenzo you need to visit the BBQ Pit Boys and really to show how to make some Italian food. This was funny thanks again
Ciao my friend, do you think I should visit them to teach some Italian recipes? Hehe
@@vincenzosplate It's the only solution! 🤣
@@louiseed1997
It would make for a great video.
That is real Parmigiano reggiano, DOP, 24 month. Kirkland is Costco's house brand. They sell it in 1.5lb wedges from the wheel, but they also sell the same cheese preshredded, which is what he used. They also recently started carrying a 36 month Parmigiano reggiano at my local store, looking forward to trying that, but the 24 month is very good.
La France solidaire de l'Italie ! Les américains n'apprendront jamais aux européens à cuisiner… Et la réflexion sur les supposées copies de pizzas new-yorkaises est une offense. Bravo pour ta chaîne géniale Vincenzo !
Merci beaucoup pour ton soutien et ton appréciation ! 🙏 C'est vraiment encourageant de recevoir des commentaires positifs comme le tien. Je suis ravi que ma chaîne te plaise et que tu apprécies la cuisine traditionnelle italienne. Reste à l'affût pour plus de délicieuses recettes ! 😊🇮🇹
Judging by the accent, he is not an American.
I like Vincenzo's reactions, he gives credit where credit is due, but when he criticizes he is sincere without ad hominem attacks.
I appreciate your kind words about my reactions and sincerity. Let's keep cooking and enjoying delicious food together! 🇮🇹👨🍳
I would never make this. I would never serve it as a host. But I would eat it to be respectful to the host if served to me. It won't be better than the real stuff, but it's definitely better than some other abominable dishes people have made. Especially on tiktok.
Yeah not gonna give this to a host because he/she would run away ahahah
That is not an American accent
Spaghetti has been since Christmas😂
Ahahhaha
@@vincenzosplate I consider it disrespectful to do this with a recipe. It’s terrible)
and call it vomit, not similar to the original recipe😂😂😂
Cook Italian food wrong and you break their Italian hearts
Definitely!
This guy might be your neighbor mate. He's definitely Aussie.
So they made a meatloaf stuffed with pasta?
basically...
Disrespect for the lovely Italian cousine ! New York pizza ? Really ? 😂😂 that is a joke !
Thank you Vincenzo that you had the paciente to watch this until the end and share it with us !
Thank you Vincenzo for standing up for food culture! If you're making something totally different and not authentic, say, "hey this is not authentic, please people who know Italian cooking tell me how to improve this creation with better techniques," don't try to claim it's better than centuries-old recipes that have been passed down for generations. Food is personal, deeply connected to our culture and identity. I'm happy you are on TH-cam showing people the right way to make your foods. Your work has changed the way I eat pasta and I'm so thankful to you every day when I sit down for a nice meal after work. Cheers, tonight I'm making your arrabiatta, not some science experiment like this!
Ciao my friend, first of all let me thank you for this beautiful comment, second thing I'm super happpy to have subscribers like you, that understand my point of view!
I'm glad you decided to try my Pasta Arrabbiata recipe, let me know how it was!
The number of times I've seen Americans chaste other countries for copying "their" dishes yet it turns out it never came or even created in America lol the ignorance runs high.
@@vincenzosplate it was delicious as always! I season the oil with garlic and chili, sauté some cherry tomatoes to release the juices (another technique I learned from you), then add a can of peeled Italian tomatoes crushed by hand and seasoned with salt and pepper for the passata. Living in Thailand we have great chilis and cherry tomatoes year-round, combining them with Italian flavors from the peeled tomatoes and pasta always makes my belly happy. I even found a shop that carries real Italian Parmigiano, no luck finding Pecorino yet but I'll keep trying. ☺️
Thanks to you I will never buy premade pasta sauce again! 🚫
That looks so delicious that i think i'll check the pit boys out~
Apologies from the rest of New Zealand. for this monstrosity... 😋😋
Ahahha 🙏🙏
Too funny! Vincenzo needs a glass (or 2) of wine after that!
I'd love to have a glass of wine, what are your recommendations?
It would be great if you can you do a video of the best homemade italian sausage recipe?👍👍😊
I'll definitely add that to my list!
@@vincenzosplate 👍👍😊
Forget Spaghetti all'Assassina. He buried it in a shallow grave of mince. It's Spaghetti Francisco Franco.
😅😅
Should I be laughing, or should I be crying? Vincenzo is great. LOL
I do both watching those videos hahaha they're just a no 🙅♂️🙅♂️
Great video, it shows almost everything you should NOT do if you cooking food for eat. 😂😂😂
Yes, thanks for defending our Italian culture & food. 👍❤️🌹
It is my pleasure, I always try to be as informative as possible to teach everyone the proper ways to recreate Italian cuisine. We should always continue to teach them that simplicity in our dishes is the main focal point of Italian cuisine.
Was that guy claiming to be making an Italian dish? No.
Thank you Vincenzo 🤗
You are the best !
Italy is the best ✨❤️✨
Thanks for your support! Can't wait for you to try more of my recipes and let me know your thoughts 🤗👨🍳🍝🇮🇹️
I'm with you.
I subscribed to BBQ Pit Boys just so I could unsubscribe.
HAHAAHAH Well done, wll done 👏🏻 that channel does't deserve our subscirbe
I agree this is from traditional and I wouldn't give it to my mother but I would eat it 1000 percent. As long as it tastes good.
As nasty as this was, it's still not as brutal as the spaghetti casserole tragedies on tik tok
Wow yes those videos are a complete disaster!
My Italian American grandmother would say, "This poor boy, kick him out of the kitchen".
Everything looked delicious to me, they weren’t trying to make anything authentic
😱😱
It does
@@vincenzosplate still a huge fan!!!! 😃🤟 love this chan!
The spaghetti did it for me… so wrong. I’d like to think he was trolling but he actually believes it. The wine, the cup, spilling it all over. Not even dogs would eat that. I think I’m gonna fast today….😢
Ciao Rubén… I believe he was serious while making that recipe 😭
Vincenzo needs ALL of that Gran Sasso Abruzzo Wine Bottle (and then some) now! 🍷😅
I totally need it after that video ahaha
Imagine that betrayed feeling Amerigo Vespucci must endure to have the people of the continent that was named after him to mock his culinary heritage and tradition
Ahahhahah 🙈🙈
I hope vicenzo never finds out i put chopped tomatoes in the ragu or he will end me
Haha, your secret is safe with me! 😄 Everyone has their own twist on recipes, and that's what makes cooking fun and personal. Just keep savoring the flavors and enjoying your culinary journey! 🍝👨🍳😋
Vincenzo, Kirkland (the cheese brand) is a Costco home brand. Mixing good quality ingredients with Costco home brand stinky cheese is still not as bad as not even mixing the spaghetti with the sauce. And then to end saying Italians need to copy New York rubbish. Great reaction Vincenzo to a not very good video. Definitely not trying this one.
Better not try it! Ahah thanks for the info!
thanks for the laughter !!
Ciao Joey! Glad you enjoyed the video!
What do you think of that recipe?
@@vincenzosplate still shaken my head at this in disbelief !!! lmao
Even if this was done correctly i think it would still be horrible....
Well, you’re probably right
stirring with a knife seems like a great way to simultaneously ruin both the edge of your knife and the finish on your pan lmao
True ahaha
That comment at the end really pissed me off. The world doesn't need people like him. The world needs more Vincenzo! 💪💪🇮🇹🇮🇹
Thank you so much for your support and kind words, it means a lot to me 🙏🏻🇮🇹 Let's focus on spreading positivity and love through food!
What exactly was he really said that made Vincenzo pissed? I don't really get it
I think it's funny how Italians get so offended when someone doesn't cook Italian food exactly how the authentic way is. I think when cooking you should always be creative, if people didn't do that some dishes would never exist. Also authentic doesn't necessarily mean it's the best or most flavorful way for your palate. Now if someone comes out and says they are making an "authentic Italian" or "authentic Japanese" dish then yea make it authentic.
Also I don't think this guy is American, he sounds Australian, or Canadian, or something.
The amount of garlic or garlic powder Americans use would make the French blush - they seem to add it too everything even when garlic is not even required lol.
I love Extra virgin olive oil, it adds a nice taste and a good mouth feel 👍. My pet hate is when people do not mix the spaghetti with a sauce or Ragu and just dump the sauce or Ragu on uncoated pasta which is sitting in a puddle of pasta water - shudders.. no no no
Your rage is like mine when I see crap like this and I'm not Italian but from the UK. When I cook Italian I try to find the old classic traditional recipes - not always the modern hybrid versions you sometimes get. I feel the more traditional the closer to the original you get and of course lots of love while cooking it.
It's interesting to hear your thoughts on the amount of garlic used in American cooking. I do agree that sometimes people can go a bit overboard with it, but I also think it depends on personal preference. Extra virgin olive oil is definitely a great addition to any dish, as it adds a lovely flavor and texture.
I also completely agree with your pet peeve about pasta not being mixed with the sauce or ragu properly. It's such a simple step but makes a huge difference in the overall taste and texture of the dish.
When it comes to cooking Italian food, I also prefer to stick to the more traditional recipes as they often have a rich history and cultural significance. Cooking with love is also key - it's amazing how much of a difference it can make in the final product. Thanks for sharing your thoughts!
@@vincenzosplate I'm not American but love in the UK, however Ives seen many American recipes and cooks go made with garlic and garlic powder. Many be it's an cultural thing? Or been adopted when South Americans migrated into North America? Maybe the Native Americans used garlic and was adopted that way? Or just a knock on from french immigration.
I do love garlic but fully aware too much can totally kill a dish, the same way too much salt can do the same.
This guy is Australian
Looks like a spaghetti pot pie. An instant “classic”. 😉😭😂
😂😂😂
Dal barbone che gli spunta in faccia sembra il tipico montanaro yankee,spesso ignorante come una capra(senza offesa per le capre!),cosa ti puoi aspettare da questo "signore",anzi! ha superato il livello medio se non altro per la scelta degli ingredienti,mi sarei aspettato l'uso massiccio del fottuto cheddar che sembra essere l'unico "formaggio" conosciuto in USAho visto salsa di pomodoro italiana,olio d'oliva,vino italiano,quindi non è proprio un selvaggio,qualcosa ha assimilato della cucina italiana(poco!),ma qualcosa è riuscito a capirla,soprassediamo sulla "tecnica" non mi sarei aspettato di meglio,diciamo che ha enormi margini di miglioramento,cucina come un bambino italiano di 5 anni,col tempo può solo migliorare (forse!)... 🤣🤣😂😂
Ha fatto uno schifo! Non ci sono margini di miglioramento per una roba così disastrosa ahah
BBQ pit boys make a way better spaghetti meatballs than what vincenzo could cook any day of the week
Wow ok
@@vincenzosplate Only joking. They make some really good things and some really questionable recipes
My heart was weeping with you, Vincenzo! And New York pizza style is an adaptation of Italian pizza style brought by the Italian migrants, so we aren't copying anything.
Indeed, New York pizza has its own unique style, influenced by Italian migrants. It's all about adaptation and embracing different culinary traditions! 🍕🗽
I love you, Vincenzo!!! So funny. xoxoxo
Love you too ❤️
What do you think of that spaghetti in meatballs?
@@vincenzosplate An absolute travesty!!!!
thank god I'm vegetarian 😂
Hahahaha I could become a vegetarian after this video
@@vincenzosplate 😂😂😂😂😂
pre-shredded cheese is coated in cellulose to keep it from clumping, makes it bad for melting. probably quality is not that great.
You're absolutely right! Pre-shredded cheese can lack quality and affect the melting. Nothing beats freshly grated cheese for that perfect ooey-gooey texture. 🧀👌