The only dish I remember my non-Italian mother cooking was macaroni and cheese from the blue box and it tasted like soap. Her specialty was raw hot dogs on a fork. Thank God my Campanese Nonna raised me.
I can cook nothing as good as my mother, but if I have to pick one that would be the pastina, and i mean the simple pastina, olio e parmigiano you eat when you're sick. My mamma pastina has healing properties ❤ Buona festa della mamma a tutte le mamme e a tutte le figlie!
My mom was a talented pastry chef, but her college degree was in art with a specialisation in sculpture. She would pullout all the stops and make a Buche de Noele (French Yule Log). Other people casually drag a fork through the icing to mimic bark; my mother sculpted actual oak bark. Other cooks use cute little blobs of marzipan as mushrooms; Mom's looked like straw mushrooms, and hen-of-the-woods and truffles and were botanically identifiable. It was her big blow-out specialty once a year. Tragically, the photos of her creations were lost in a flood. But I remember those cakes under the Christmas candles and will cherish that memory until the end of my days.
As a mother, all of my more elaborate cooking efforts aren’t for the camera, despite photography being so much more accessible now, but purely for the joy and nourishment it brings to my family, particularly my children. There is no greater satisfaction than hearing my 5yo go “oh yum!” in surprise when they were a bit dubious about it. I’m sure your mother was thinking of you during the long hours she put into making that amazing creation. What a blessing to have witnessed it 💜
I would be missing a prime opportunity if I didn't comment on what a beautiful couple you and Harper are Eva. Happy Mother's day to your Mother's for their sweet children. ✨️ 🌸🩷🪻🩵🪷 ✨️
With all the recipes you collected over the years you actually deserve an award for preserving italian heritage. I wouldn't know of any other italian cook book so comprehensive and authentic as your website!
My mom was from Ferrazzano, Molise. She made the best cavatelli made with potatoes in a tomato and loose sausage meat. As a child I would help her roll (cavare) the cavatelli and today because I had seen her make them so often, I eventually after a few trys was able to replicate the same dish. Happy Mother’s day to all moms in the world and in heaven!
Both my mother's and father's families came to America from Naples and the surrounding area. My Maternal grandmother cooked traditional Italian dishes. My mother on the other hand cooked more "Italian American"......except for one thing...Tripe. My father loved Tripe as his mother cooked more traditional Italian. The way she cooked lent itself well to raising a family in NY during the depression. My father came from a family of 9, 6 sisters and 3 brothers. My family was 6, two sisters and 4 brothers. Out of all my siblings I was the only one who liked Tripe along with my dad. Whenever my mother cooked Tripe I'd smell it the minute I walked in the door. My dad liked his a little hotter than me so he would add more red pepper flakes to his. After I moved out, got married and raised a family of my own I still would stop by my parents' house on the way home to say hello and see what my mom was cooking......Of course the days when she made Tripe I'd know the minute I walked through the door. My Mom and pop both passed some years ago. I miss them to this day. Haven't had Tripe since, even the real Italian restaurants rarely serve it. You know what? I must make it myself. Thanks guys for bringing back that memory. A special thank You to Ava, for reminding me how special real Italian women can be.
Mmmmm! My favorite dish made by my mami was Menudo, Mexican tripe! I can't wait to try the Italian version! Tripe, cooked right, is an exquisite meat... I get it Harper! I'm also with Mamma Rosa, overcooked tripe is bleagh! Thank you, Eva for sharing YOUR secrets with us! I lost my precious mami to covid. I am wishing many joyful memories to anyone experiencing an absent mama. Feliz Dia de las Madres! Buona Festa Della Mamma!
I'm not much of a commenter, but I've watched and thoroughly enjoyed every single episode! This was a fun episode to watch, hearing Eva's parents "debate" the ingredients was CLASSIC and reminded me of my grandparents! 😂 Great show, guys, and happy Mother's Day to all you wonderful mommies out there!
My mom did 3 things I can remember very well! When I was younger and came back from school, I smelled from the front door: every risotto, but especially mushroom one (with fresh mushrooms picked by papà), roasted chicken and potatoes and beef broth (actually it was beef, tongue and hen) with stelline pasta. These have been my comfort food for many years. I tried to do them myself but, as Eva said, they are close, but not the same as my mother did. I believe she's in heaven shouting to the other people and to papà and nonna: "you don't know how to do it, I can do it myself!" Love mom I miss you every day! Be kind with dad and nonna! Thanks guys for this video and for bringing up beautiful memories! ❤
I saw that Italian sign language while on the phone. I'm so glad I discovered your videos. I've been watching so many of them and they've really improved my understanding of real Italian cooking. There is a simplicity, finesse, and purpose to Eva's ingredients and dishes. I'm seeing so many things I've never seen before and learning what I feel is the truth about this cuisine.
If you think that sign language was needed in times when Italian wasn't a common, unified, language among us, and now that we all use Italian we still adopt it, you can understand how naturally ingrained it is in our communication style...I think it would be an itchy-irky feeling if someone tied our hands down and asked us to speak. But sign language must be distinguished from generic gestures accompanying speech, which every human being in the world happens to use, more or less frequently, and which is what happens more when we talk on the phone. Real signing while talking happens more in presence. I'm talking percentages of course 😅
@@videovedo36 I guess I did call it sign language. The gesture she was doing had a meaning which said perfect that Mamma Rosa was giving them the best information, so it was communicating an idea to Harper. More than just a gesture, I used it as "any means of communication through bodily movements, especially of the hands and arms, used when spoken communication is impossible or not desirable." It's cool how Italians talk with their hands too though in more of a gesture in person to person talking.
My mother's side came to the US from the Czech Republic. (It was called Bohemia then and they referred to themselves as "Bohemians"). Anyway, mom used to make a stew with homemade sauerkraut, spareribs and potato dumplings. The dumplings were always better the next day, sliced and fried in butter.
I’m Czech and it’s very cool to read about someone keeping these traditions in the US! Sauerkraut and potato dumplings are a must :) We also fry them in egg a bit like French toast when they go a bit stale the next day, super good…greetings from Prague!
@@Mirabelle176 Thanks, Mirabelle176! When I traveled to Prague, I could not find the same potato dumplings my mother and her side made. I tried them all over your country and even bought the dough from a grocery store. I realized that the recipe must have changed a lot from Bohemia to the Minnesota prairie, where my ancestors ended up. My family's dumplings are quite heavy and the ones I had in your country were much lighter (and better, frankly). Your country and Prague is so beautiful! I hope to return some day.
My mom's parents came to the U.S. from Bohemia. One of her specialties that I loved as a kid was smoked butt (pork shoulder) with sauerkraut and homemade dumplings.
@@jelsner5077Bramborove knedliky might be different in the US vs. Czechia because of differences in the potatoes and flour used. My hunch is that it would be the flour. My mother added some farina (1 cup of farina to 3 cups of flour) as well as baking powder to the potato dough.
I loved that too!! I would have loved to have seen a closeup of Eva maybe poking it with a fork to show what the consistency should be when it’s just right.
Thanks so much for this special Mother’s Day tribute to Mama Rosa. My Caserta-born Grandmother Iolanda’s most amazing specialty was her Sunday gravy featuring meatballs with raisins. They were beyond delicious!!!
My grandmother made meatballs with raisins in them, too. Sometimes they had raisins and walnuts. I remember them well but didn't like them. My grandmother would make them a flat shape so we knew which had the raisins and which didn't. She wasn't from Caserta. She was from Leone, which is in the same region of Campania.
Part of my family literally comes from Dasà, so hearing all that dialetto over the phone was exactly like when my mother talks to our relatives over there. Only they're a lot older, so the phone calls tend to involve more yelling :)
My parents are from Dasa and the same btw I just made the tripe like that my mothers receipt which is the same as Rosa’s receipt yesterday. Delicious especially during winter 🇦🇺
This must be the best video that you've put on this channel, and it's because you can fell the Italian way of living in the Eva's parent words. They are all about family and tradition. The way they argued on the garlic dilemma is showing how even the smallest things are crucial for a dish to be considered authentic, and can lead to passionate discussions and in some cases big disputes (Arancine o Arancini - The Eternal Dilemma). Italian cuisine is all about this in the end. Simplicity, usage of quality ingredients and respect for the traditions.
Happy Mother's Day! My momma wasn't known for her cooking, she made basic things, but she did make cinnamon rolls and homemade bread. Her thanksgiving stuffing was basic but delicous.
My mom wasn't always an amazing cook, but if i can think of a dish that no one makes like her, is Pozole, she makes the BEST POZOLE EVER, and i try other ones and i don't like them as much I love my mum, a very mexican mom❤🇲🇽
I swear Italian food just tell the age of the cook and their link to Italian food. My Italian grandma can be stood there telling what to do and it never tastes the same. My mother is the same and I swear as she is getting older her food is starting to resemble my grandma's food 25 years ago.
What a lovely way to honor Mamma Rosa on Mother's Day. On the CROCCHETTE DI RISO RECIPE it is the Mamma's hands that make it with love that makes the difference.
Greetings from California! My angel mom used to make the best Buseca for my birthdays back in Uruguay. It's a dish pretty popular in Uruguay from Italian immigrants, It's made with tripe, pancetta and chickpeas/beans. It's delicious especially for winter. Would love to see Eva making it!
I love your videos. I am always smiling watching you. I look forward to them every week. My Mother was an amazing cook. I don’t know how I could ever pick my favorites. I can say with absolute certainty that she made the best pies I have ever had in my life. I miss her pie💝 Her fried chicken was amazing. Very simple but I can never make it taste like hers. For many years I requested her pork chops, mashed potatoes and English peas for my birthday meals. It was so delicious. She made the best gravy ever. Every kind she made was amazing. Maybe her roast beef gravy was number 1? Hmmm I’m not sure. Her chicken gravy was up there tied with it. Thank you for bringing those special memories back to me tonight. I truly enjoyed this video. If Mamma Rosa made me the Tripe, I would definitely be brave and try it, though everything in me is saying nooooo!😂. But since it’s Harper’s favorite, and I’m sure he has had amazing food cooked by her, I would try it on his word alone. 😊💝
Can we get an Eva hair care video one day? I’d love to see her wash and style her hair and brush it too - does it go frizzy if she brushes it when curly? Maybe you could cook for her while she does it and film it.
What a lovely idea! The first thing I thought about this show, even before the glorious cooking, was, "I would kill to have such gorgeous hair." I'll bet she doesn't brush it much (Unless maybe before she washes it) because brushing makes curly hair frizzy and really unmanageable.
@@IvyMaeInReno It would go frizzy, yes but I’d still love to just see it. It must be huge if brushed! I’d love to see how she gets those curls defined like that. Glad you agree. 😊
Tripe is amazingly good!! I lived in Barcelona, but now in the US. One of my favorite things to eat in the world is callos a la madrileña = tripe! Eva is adorable, and it’s wonderful when you include her family in the videos . 👏🏼👏🏼
So funny, I'm in my 60s now and I learnt cooking the Italian way (which in those days also was our Bavarian way) starting as a little girl just being around my mom and my grandma in the kitchen. As a toddler just watching and imitating with a wooden spoon and a plastic bowl while mom/granny told me what "we" were doing, then "helping" by fetching things, stirring, tasing. Then I got to help peeling and cutting up veggies, shredding cheese, mixing things... slowly I "grew into cooking". In my family we never weighed ingredients. It was always a handful of this or a pinch of that, the size of a finger or "a good amount of..." Granny always said, "you know when it's right when it looks, feels, smells and tastes right, just trust yourself". Later mom would let me try a sauce or whatever else and ask me what spice is missing or what it needed a bit more of. I'm 50% German (mom from the Bavarian Alpine Region) and 50% Italian (dad from Santa Maria del Cedro/Calabria) so my cooking was dominated by Bavarian dishes with great Italian influence. What a mix (on the plate as well as in my soul and temperament). One might think when you grow up doing things with your mom and like your mom did, it should taste the same... well... It does and it doesn't. It's very similar and yet not the very same. We all loved my mom's Goulash for instance, but mine never had that one special kick. It irked me because I knew, I'm doing it exactly her way. One day mom came over, brought her big "meat pot" We used the same ingredients, cooked the Goulash the same way side by side. Then we knew - it must be the pot. Good Goulash cooks for hours on low heat to reduce the sauce, make the meat tender and bring it all together. Mom's old cast iron pot did the job a lot better than my stainless steal thing no matter the expensive brand. Mom's pot was a wedding gift from her parents, very heavy and not a designer piece - black outside, blue enamel inside - the best pot ever. It "got lost" in later years, I guess it's hiding somewhere in my sister's kitchen 😂... and she doesn't even enjoy cooking. Anyway, I'm old now, spending most of my time in a sickbed, my days of cooking for hours are over. I cook one meeal/day if possible. It's quick meals which is pasta in all kind of versions most of the time. I'll never grow tired of it. When you do it the Italian way (the only right way in my book), you only need very little ingredients and you use your spices carefully not to kill the natural flavours but to underline them or " to tickle them out". On my bad days, I just make a handful of spaghetti with olive oil, garlic, pul biber (Turkish chili flakes) and a load of cheese and I feel better. Although cooking my own meals is very hard in my condition, I insist in doing it. Why? Because I love doing it. Doesn't matter I'm totally spent by the time I sit and eat. It is what brightens up my days. It brings back memories, it's called "soul food" for a reason. If you have children, let them watch and help and taste and try things for themselves. Show them what you buy, teach them about the products you use and let them cook a meal for the family. Nothing makes you prouder than seeing the happy faces around the dinner table and hearing the mmmm's of joy. It doesn't have to be an expensive meal or something complicated with very expensive ingredients - the secret is in the thoughtfulness and love we put into a dish - be it a plate of pasta, a juicy burger, a delicious vegetarian dish. ❤️ Happy cooking everyone 🙋🏻♀️
I just made the chickpeas with pasta. I used rigatoni from Trader Joe's, 3/4 of the 1 pound bag. I used 2 large cloves of garlic, 1/2 of a 28-oz can of peeled san marzano tomatoes and juice (4 whole tomatoes, to be exact), 1 home-canned pint (16oz, so just a bit more than the recipe calls for) of chickpeas, surely a cup of olive oil after all was said and done. I think next time I will use the whole 1 pound bag, 2 pints of home-canned chickpeas (increasing the ratio - more chickpeas would make me happy), the whole 28-oz can, 4 cloves of garlic, and an unreasonable amount of olive oil. This way there might be enough for leftovers! New favorite dish! Thank you Eva, Mamma, and Harper!
Whenever I visit my mother around my birthday she prepares the same dish for me: Crespelle! She doesn't have exact measurements too so I tried to do a similar version...failed. No one prepares food like Mamma! Or maybe she didn't tell me the real amount of cheese and fat aswell... XD Thank you for that epic recipes!
Thank you! Have you guys ever thought of making an app? I would 100% pay for the ability to enter the ingredients I have in the house, and pull up what of Eva’s recipes that I can make with what I have. Or maybe make your website searchable by ingredient? I have some beautiful yellow cherry tomatoes right now, and I’d love to use them up but there’s no way to search the website recipes by ingredient.
@@valenesco45 thank you! I can’t tell you how many times I bought a product that I saw Eva use (like anchovy paste or mostarda) and I can remember seeing her add it to a pan but I can’t remember the name of the dish or the name of the video, and the item ends up sitting in my fridge and never getting used. I try scrolling through the plated pictures to see if I remember, but you can’t tell all the ingredients by looking at it, so that doesn’t help.
Congratulations on your new community restaurant! What a great idea to use this building for the benefit and enrichment of the Dasa community and beyond! Love the look of the restaurant it is beautiful!!!! The way everyone in Dasa can.e together to make it happen. I wish all of you much much continued success ❤❤❤!🎉🎉🎉🎉🎉🎉
I completely resonate with this video. No matter if I follow my Mom's recipe step by step everything... it never tastes the same as when she made it. Everytime! Even down to how she made Kraft Macaroni and cheese!!
My mother was not a very good cook(my dad was 1st gen. Sicilian and was a great cook, but my mom’s spaghetti sauce was great and her chicken soup was the best. I love you both so much. I always say a prayer for you.
Oh my goodness!! This was such a wonderful video!! The crocchette di riso looked sooooo good!! And the two other dishes, I would love to try!! I think what I loved most was trying to convert general terms to a specific amount so we can replicate the recipe, too! Grazie mille!!
Great video. My grandma was from Cuba but her croquettes were the star of our family gatherings too. They were ham and cheese though. I’ll have to try making Mama Rosa’s. The tripe looked delicious.
This was such a lovely show! Of course, I am enchanted with everything about your shows -- not just the amazing food, but also watching the way you relate to each other and how you don't need to even touch each other to express all the love, consideration and humor you share. You are a very blessed and remarkable couple and I pray all the best success for you in all your endeavors.
Oh my God You two, the more videos I see the more resemblances I find! We too have tripe in Portugal, we make it with beans, tomato and "choriço" (sausage) it's sooooooo good, also theres another dish with tripes and cow's feet super delicious!
Sono fiera di te, di parlare in dialetto con tua Mamma, siete grande! I live in Boston, born in Italia (Irpinia). Parlo Avellinese con tutta la mia famiglia ❤ Absolutely love you two ❤ ricette eccezionale!
Tripe is SO underrated! My family makes it the same way in Avellino. SIETE GRANDI! Never stop sharing these recipes! My mother had hands of gold. Whatever she made for us was amazing. I'd give anything just to sit and eat a plate of ANYTHING she made.
Pasta & CeCe is also my favourite pasta dish I grew up eating.nothing beats it.& Your parents are adorable to hear talking reminds me of my relatives ..your dialect is almost identical to ours.💗 Btw You need to eat the tripe with some crusty wood oven baked bread....
My mom's German Potato Salad: boiled and diced red potato, leave a hint to red skin, oil, vinegar, salt, pepper, green onion, bacon bits, hint of fresh parsley. Toss. Slightly chilled. OMG❤
Enjoyed your video very much you two are so cute to watch. Glad you got the tripe right. My Mother and Father liked tripe too. They were both raised on farms and in the country
Love your videos! My grandparents were from Sicily, but my mother was born here. My mother had the job as a kid of cleaning the tripe, which meant scraping it back then. She hated it! So growing up, my mother never cooked tripe for us!
Our family grew up on my beautiful mom’s “Norwegian” spaghetti! That’s what her Italian brother-in-law always called it but we always loved it. While I love, and have to have, a traditional Italian sauce now, I always think back to my childhood, with my mom at the stove, making a mean Norwegian attempt! I think the one ingredient she always left out was the garlic because she didn’t like the flavor. I still love the memory. Rest in peace, Mom. ❤️
Mom’s Italian meatballs in sauce…via my Dad’s mom (Swedish-Norwegian 1st Gen. American) learned from my Grandma’s Italian immigrant friend in Minnesota. Ironically, Grandma never made Swedish meatballs despite marrying a Swedish immigrant. They liked the Italian meatballs better. 😂
I love tripe, in Spain we have different recipes for it, my prefered is the one we call Cap i Pota where you use all the parts of the pig/cow for it. Head, feet and trip (and stuff like chorizo can be added too). Some of the best winter dishes.
Eva, Harper and Momma Rosa - thank you for another wonderful episode! I loved tripe and onions when my Dad made it, this recipe is so different but looks very tasty, I'll definitely be trying it!
This was great, I love how momma Rosa would explain the recipe and dad with add the spicy pepper. 😂 My mom is Italian and her specialty would be her meatballs and sauce, so much flavor very delicious. My grandma who cooked so many wonderful things but her side dish of mushrooms were the best and no one has come close to replicating it sadly.
I an so jealous. If I had the money the money, I'd move to Italy in a heartbeat. I could not work as an RN so I don't know how I'd support myself. From the very beginning, I have loved your show!❤❤❤
Happy Mother's Day! Are there any dishes that no one can cook as well as your mamma?
Ciao Eva, ciao Harper, vi seguo dagli inizi. Siete un ispirazione per il mio canale. ❤❤❤
Fried chicken. Hers was always the best anyone had ever eaten. Mine is close sometimes, but I don't get the same crunchies on the crust that she did.
It would be my Grandma's Cuban style cutlets "Castaletta"
The only dish I remember my non-Italian mother cooking was macaroni and cheese from the blue box and it tasted like soap. Her specialty was raw hot dogs on a fork. Thank God my Campanese Nonna raised me.
I can cook nothing as good as my mother, but if I have to pick one that would be the pastina, and i mean the simple pastina, olio e parmigiano you eat when you're sick. My mamma pastina has healing properties ❤
Buona festa della mamma a tutte le mamme e a tutte le figlie!
My mom was a talented pastry chef, but her college degree was in art with a specialisation in sculpture. She would pullout all the stops and make a Buche de Noele (French Yule Log). Other people casually drag a fork through the icing to mimic bark; my mother sculpted actual oak bark. Other cooks use cute little blobs of marzipan as mushrooms; Mom's looked like straw mushrooms, and hen-of-the-woods and truffles and were botanically identifiable. It was her big blow-out specialty once a year. Tragically, the photos of her creations were lost in a flood. But I remember those cakes under the Christmas candles and will cherish that memory until the end of my days.
As a mother, all of my more elaborate cooking efforts aren’t for the camera, despite photography being so much more accessible now, but purely for the joy and nourishment it brings to my family, particularly my children. There is no greater satisfaction than hearing my 5yo go “oh yum!” in surprise when they were a bit dubious about it.
I’m sure your mother was thinking of you during the long hours she put into making that amazing creation. What a blessing to have witnessed it 💜
@@Liliarthan Truth, as I have lived it: your kids will be amazed and delighted with anything special that you do for them :-)!
My mother was English and used to make the best apple pie. I've never been able to make it as special as hers. R.I.P. mum. ❤
Mine too. Miss you mum. And her mince pies at Christmas.... so special.
I agree..My mommy had to secrets to fried yellow squash and stuffed peppers.
Miss u mommy
Please see my reply earlier about the missing ingredient being Mamma's love.
It's usually tallow. Love and some sort of animal fat.
I
Miss my mother’s pies. She made the best pies.
Eva’s look of pride when she realized she nailed the tripe…almost had me in tears 🥰❤️
That was the sweetest tribute to a Mother! Mamma Rosa and Eva are legends!!
I think my head would explode if I tried Mama Rosa’s cooking. I mean, Eva learned from her and I can imagine how delectable her cooking is. Brava…
❤
Trippa is one of the most good dish in the world and one of my favourite dishes. In Northern Italy we do it with beans, carrots and celery. A bomb!!
I would be missing a prime opportunity if I didn't comment on what a beautiful couple you and Harper are Eva.
Happy Mother's day to your Mother's for their sweet children.
✨️ 🌸🩷🪻🩵🪷 ✨️
With all the recipes you collected over the years you actually deserve an award for preserving italian heritage. I wouldn't know of any other italian cook book so comprehensive and authentic as your website!
My mom was from Ferrazzano, Molise. She made the best cavatelli made with potatoes in a tomato and loose sausage meat. As a child I would help her roll (cavare) the cavatelli and today because I had seen her make them so often, I eventually after a few trys was able to replicate the same dish. Happy Mother’s day to all moms in the world and in heaven!
Both my mother's and father's families came to America from Naples and the surrounding area. My Maternal grandmother cooked traditional Italian dishes. My mother on the other hand cooked more "Italian American"......except for one thing...Tripe. My father loved Tripe as his mother cooked more traditional Italian. The way she cooked lent itself well to raising a family in NY during the depression. My father came from a family of 9, 6 sisters and 3 brothers. My family was 6, two sisters and 4 brothers. Out of all my siblings I was the only one who liked Tripe along with my dad. Whenever my mother cooked Tripe I'd smell it the minute I walked in the door. My dad liked his a little hotter than me so he would add more red pepper flakes to his. After I moved out, got married and raised a family of my own I still would stop by my parents' house on the way home to say hello and see what my mom was cooking......Of course the days when she made Tripe I'd know the minute I walked through the door. My Mom and pop both passed some years ago. I miss them to this day. Haven't had Tripe since, even the real Italian restaurants rarely serve it. You know what? I must make it myself. Thanks guys for bringing back that memory. A special thank You to Ava, for reminding me how special real Italian women can be.
Thank you Eva for calling your Mom on Mother's Day! What a lovely episode listening to your conversation!!!
What you think you're watching live or something. That call took place 2 or 3 days ago. They have to edit the video.
@@gat2asp919 so what?
Mmmmm!
My favorite dish made by my mami was Menudo, Mexican tripe! I can't wait to try the Italian version! Tripe, cooked right, is an exquisite meat... I get it Harper! I'm also with Mamma Rosa, overcooked tripe is bleagh!
Thank you, Eva for sharing YOUR secrets with us!
I lost my precious mami to covid. I am wishing many joyful memories to anyone experiencing an absent mama.
Feliz Dia de las Madres! Buona Festa Della Mamma!
We really need to try menudo!
Covid😂😂😂😂😂😂😂
@@HopeLaFleur1975 umm 😂 is the "tears of joy" or "laughing crying" emoji.... Like so happy or laughing so hard that tears come out
Viva la mamma! Happy mother's day to all mothers everywhere. ❤
I'm not much of a commenter, but I've watched and thoroughly enjoyed every single episode!
This was a fun episode to watch, hearing Eva's parents "debate" the ingredients was CLASSIC and reminded me of my grandparents! 😂
Great show, guys, and happy Mother's Day to all you wonderful mommies out there!
My mom did 3 things I can remember very well! When I was younger and came back from school, I smelled from the front door: every risotto, but especially mushroom one (with fresh mushrooms picked by papà), roasted chicken and potatoes and beef broth (actually it was beef, tongue and hen) with stelline pasta. These have been my comfort food for many years. I tried to do them myself but, as Eva said, they are close, but not the same as my mother did.
I believe she's in heaven shouting to the other people and to papà and nonna: "you don't know how to do it, I can do it myself!"
Love mom I miss you every day! Be kind with dad and nonna! Thanks guys for this video and for bringing up beautiful memories! ❤
I saw that Italian sign language while on the phone. I'm so glad I discovered your videos. I've been watching so many of them and they've really improved my understanding of real Italian cooking. There is a simplicity, finesse, and purpose to Eva's ingredients and dishes. I'm seeing so many things I've never seen before and learning what I feel is the truth about this cuisine.
If you think that sign language was needed in times when Italian wasn't a common, unified, language among us, and now that we all use Italian we still adopt it, you can understand how naturally ingrained it is in our communication style...I think it would be an itchy-irky feeling if someone tied our hands down and asked us to speak. But sign language must be distinguished from generic gestures accompanying speech, which every human being in the world happens to use, more or less frequently, and which is what happens more when we talk on the phone. Real signing while talking happens more in presence. I'm talking percentages of course 😅
@@videovedo36 I guess I did call it sign language. The gesture she was doing had a meaning which said perfect that Mamma Rosa was giving them the best information, so it was communicating an idea to Harper. More than just a gesture, I used it as "any means of communication through bodily movements, especially of the hands and arms, used when spoken communication is impossible or not desirable." It's cool how Italians talk with their hands too though in more of a gesture in person to person talking.
I didn’t realize how much Eva and her mother look alike until I watched this video. She definitely takes after her Mama. 2 beautiful ladies!
My mother's side came to the US from the Czech Republic. (It was called Bohemia then and they referred to themselves as "Bohemians"). Anyway, mom used to make a stew with homemade sauerkraut, spareribs and potato dumplings. The dumplings were always better the next day, sliced and fried in butter.
I’m Czech and it’s very cool to read about someone keeping these traditions in the US! Sauerkraut and potato dumplings are a must :) We also fry them in egg a bit like French toast when they go a bit stale the next day, super good…greetings from Prague!
@@Mirabelle176 Thanks, Mirabelle176! When I traveled to Prague, I could not find the same potato dumplings my mother and her side made. I tried them all over your country and even bought the dough from a grocery store. I realized that the recipe must have changed a lot from Bohemia to the Minnesota prairie, where my ancestors ended up. My family's dumplings are quite heavy and the ones I had in your country were much lighter (and better, frankly). Your country and Prague is so beautiful! I hope to return some day.
My mom's parents came to the U.S. from Bohemia. One of her specialties that I loved as a kid was smoked butt (pork shoulder) with sauerkraut and homemade dumplings.
@@jelsner5077Bramborove knedliky might be different in the US vs. Czechia because of differences in the potatoes and flour used. My hunch is that it would be the flour. My mother added some farina (1 cup of farina to 3 cups of flour) as well as baking powder to the potato dough.
This episode was fantastic 😂 so funny with mamma Rosa's chit chat and delicious stuff
I loved that too!! I would have loved to have seen a closeup of Eva maybe poking it with a fork to show what the consistency should be when it’s just right.
Thanks so much for this special Mother’s Day tribute to Mama Rosa.
My Caserta-born Grandmother Iolanda’s most amazing specialty was her Sunday gravy featuring meatballs with raisins. They were beyond delicious!!!
My grandmother made meatballs with raisins in them, too. Sometimes they had raisins and walnuts. I remember them well but didn't like them. My grandmother would make them a flat shape so we knew which had the raisins and which didn't. She wasn't from Caserta. She was from Leone, which is in the same region of Campania.
Caserta is stunning. The royal palace of caserta is the largest in europe ❤
Part of my family literally comes from Dasà, so hearing all that dialetto over the phone was exactly like when my mother talks to our relatives over there. Only they're a lot older, so the phone calls tend to involve more yelling :)
My parents are from Dasa and the same btw I just made the tripe like that my mothers receipt which is the same as Rosa’s receipt yesterday. Delicious especially during winter 🇦🇺
That finger hover over the phone waiting for that last "ciao" absolutely killed me!!
This must be the best video that you've put on this channel, and it's because you can fell the Italian way of living in the Eva's parent words. They are all about family and tradition. The way they argued on the garlic dilemma is showing how even the smallest things are crucial for a dish to be considered authentic, and can lead to passionate discussions and in some cases big disputes (Arancine o Arancini - The Eternal Dilemma). Italian cuisine is all about this in the end. Simplicity, usage of quality ingredients and respect for the traditions.
Mama Rosa is the source for all good cooking. There is no other. Happy Mother's Day to Mama (and we love Papa, too).
My mother always makes me homemade gnocchi when I go home. It's my favorite and I don't think I've ever been able to replicate hers. ♥
Happy Mother's Day!
My momma wasn't known for her cooking, she made basic things, but she did make cinnamon rolls and homemade bread. Her thanksgiving stuffing was basic but delicous.
My mom wasn't always an amazing cook, but if i can think of a dish that no one makes like her, is Pozole, she makes the BEST POZOLE EVER, and i try other ones and i don't like them as much
I love my mum, a very mexican mom❤🇲🇽
I swear Italian food just tell the age of the cook and their link to Italian food. My Italian grandma can be stood there telling what to do and it never tastes the same. My mother is the same and I swear as she is getting older her food is starting to resemble my grandma's food 25 years ago.
Omg same in my family lol
What a lovely way to honor Mamma Rosa on Mother's Day. On the CROCCHETTE DI RISO RECIPE it is the Mamma's hands that make it with love that makes the difference.
Ty for adding the Queen of Music for Mamma, that was a quick add-on....just perfect!😂
I love how much Harper loves Mamma Rosa!
"Nu pocu i pepe stricatu i supra" grande!🤣👍
Great episode ! Your facial expressions are so wonderful!
Greetings from California! My angel mom used to make the best Buseca for my birthdays back in Uruguay. It's a dish pretty popular in Uruguay from Italian immigrants, It's made with tripe, pancetta and chickpeas/beans. It's delicious especially for winter. Would love to see Eva making it!
Ahhh... the Italian goodbye! I get off of the phone the same way with my mom, Grandma, Aunts, Uncles....
Eva Harper HAPPY MOTHERS DAY TO YOUR MOMS.
I love your videos. I am always smiling watching you. I look forward to them every week.
My Mother was an amazing cook. I don’t know how I could ever pick my favorites. I can say with absolute certainty that she made the best pies I have ever had in my life. I miss her pie💝
Her fried chicken was amazing. Very simple but I can never make it taste like hers.
For many years I requested her pork chops, mashed potatoes and English peas for my birthday meals. It was so delicious. She made the best gravy ever. Every kind she made was amazing. Maybe her roast beef gravy was number 1? Hmmm I’m not sure. Her chicken gravy was up there tied with it.
Thank you for bringing those special memories back to me tonight.
I truly enjoyed this video. If Mamma Rosa made me the Tripe, I would definitely be brave and try it, though everything in me is saying nooooo!😂. But since it’s Harper’s favorite, and I’m sure he has had amazing food cooked by her, I would try it on his word alone. 😊💝
Can we get an Eva hair care video one day? I’d love to see her wash and style her hair and brush it too - does it go frizzy if she brushes it when curly? Maybe you could cook for her while she does it and film it.
What a lovely idea! The first thing I thought about this show, even before the glorious cooking, was, "I would kill to have such gorgeous hair." I'll bet she doesn't brush it much (Unless maybe before she washes it) because brushing makes curly hair frizzy and really unmanageable.
@@IvyMaeInReno It would go frizzy, yes but I’d still love to just see it. It must be huge if brushed! I’d love to see how she gets those curls defined like that. Glad you agree. 😊
Thank God for TH-cam! You've saved my life a million times over. ❤
Tripe is amazingly good!!
I lived in Barcelona, but now in the US. One of my favorite things to eat in the world is callos a la madrileña = tripe!
Eva is adorable, and it’s wonderful when you include her family in the videos . 👏🏼👏🏼
Eva is so adorable but Mamma Rosa is where she gets it from! I love this channel! Grazie mille!
It is all about the taste…
The dance of marinated
Flavors upon the tongue. ❤
So funny, I'm in my 60s now and I learnt cooking the Italian way (which in those days also was our Bavarian way) starting as a little girl just being around my mom and my grandma in the kitchen. As a toddler just watching and imitating with a wooden spoon and a plastic bowl while mom/granny told me what "we" were doing, then "helping" by fetching things, stirring, tasing. Then I got to help peeling and cutting up veggies, shredding cheese, mixing things... slowly I "grew into cooking". In my family we never weighed ingredients. It was always a handful of this or a pinch of that, the size of a finger or "a good amount of..." Granny always said, "you know when it's right when it looks, feels, smells and tastes right, just trust yourself". Later mom would let me try a sauce or whatever else and ask me what spice is missing or what it needed a bit more of. I'm 50% German (mom from the Bavarian Alpine Region) and 50% Italian (dad from Santa Maria del Cedro/Calabria) so my cooking was dominated by Bavarian dishes with great Italian influence. What a mix (on the plate as well as in my soul and temperament).
One might think when you grow up doing things with your mom and like your mom did, it should taste the same... well... It does and it doesn't. It's very similar and yet not the very same. We all loved my mom's Goulash for instance, but mine never had that one special kick. It irked me because I knew, I'm doing it exactly her way. One day mom came over, brought her big "meat pot" We used the same ingredients, cooked the Goulash the same way side by side. Then we knew - it must be the pot. Good Goulash cooks for hours on low heat to reduce the sauce, make the meat tender and bring it all together. Mom's old cast iron pot did the job a lot better than my stainless steal thing no matter the expensive brand. Mom's pot was a wedding gift from her parents, very heavy and not a designer piece - black outside, blue enamel inside - the best pot ever. It "got lost" in later years, I guess it's hiding somewhere in my sister's kitchen 😂... and she doesn't even enjoy cooking.
Anyway, I'm old now, spending most of my time in a sickbed, my days of cooking for hours are over. I cook one meeal/day if possible. It's quick meals which is pasta in all kind of versions most of the time. I'll never grow tired of it. When you do it the Italian way (the only right way in my book), you only need very little ingredients and you use your spices carefully not to kill the natural flavours but to underline them or " to tickle them out". On my bad days, I just make a handful of spaghetti with olive oil, garlic, pul biber (Turkish chili flakes) and a load of cheese and I feel better. Although cooking my own meals is very hard in my condition, I insist in doing it. Why? Because I love doing it. Doesn't matter I'm totally spent by the time I sit and eat. It is what brightens up my days. It brings back memories, it's called "soul food" for a reason. If you have children, let them watch and help and taste and try things for themselves. Show them what you buy, teach them about the products you use and let them cook a meal for the family. Nothing makes you prouder than seeing the happy faces around the dinner table and hearing the mmmm's of joy. It doesn't have to be an expensive meal or something complicated with very expensive ingredients - the secret is in the thoughtfulness and love we put into a dish - be it a plate of pasta, a juicy burger, a delicious vegetarian dish. ❤️ Happy cooking everyone 🙋🏻♀️
I love listening to your mama speak the calabrese dialect as my husbands family are from a town near to yours called Varapodio 🥰🥂
I love the father chiming in (basically barking) his two cents worth, at times sounding like war is breaking out.
That was really a lot of fun to listen to Momma Rosa give you instructions on the phone. Use to do that with my Mom all the time. too.
I just made the chickpeas with pasta. I used rigatoni from Trader Joe's, 3/4 of the 1 pound bag. I used 2 large cloves of garlic, 1/2 of a 28-oz can of peeled san marzano tomatoes and juice (4 whole tomatoes, to be exact), 1 home-canned pint (16oz, so just a bit more than the recipe calls for) of chickpeas, surely a cup of olive oil after all was said and done. I think next time I will use the whole 1 pound bag, 2 pints of home-canned chickpeas (increasing the ratio - more chickpeas would make me happy), the whole 28-oz can, 4 cloves of garlic, and an unreasonable amount of olive oil. This way there might be enough for leftovers! New favorite dish! Thank you Eva, Mamma, and Harper!
I love❤❤❤❤❤ it when my mother-in-law in Napoli makes trippa for me. It's absolutely delicious 😋😋😋😋
Whenever I visit my mother around my birthday she prepares the same dish for me: Crespelle! She doesn't have exact measurements too so I tried to do a similar version...failed. No one prepares food like Mamma! Or maybe she didn't tell me the real amount of cheese and fat aswell... XD Thank you for that epic recipes!
Pasta con cece! Simple pleasure in life one of my favorites ❤️
Thank you! Have you guys ever thought of making an app? I would 100% pay for the ability to enter the ingredients I have in the house, and pull up what of Eva’s recipes that I can make with what I have. Or maybe make your website searchable by ingredient? I have some beautiful yellow cherry tomatoes right now, and I’d love to use them up but there’s no way to search the website recipes by ingredient.
Honestly thats an amazing idea.
@@valenesco45 thank you! I can’t tell you how many times I bought a product that I saw Eva use (like anchovy paste or mostarda) and I can remember seeing her add it to a pan but I can’t remember the name of the dish or the name of the video, and the item ends up sitting in my fridge and never getting used. I try scrolling through the plated pictures to see if I remember, but you can’t tell all the ingredients by looking at it, so that doesn’t help.
Use them in salads, roast them, etc. like you'd do with any other cherry tomatoes.
Congratulations on your new community restaurant! What a great idea to use this building for the benefit and enrichment of the Dasa community and beyond! Love the look of the restaurant it is beautiful!!!! The way everyone in Dasa can.e together to make it happen.
I wish all of you much much continued success ❤❤❤!🎉🎉🎉🎉🎉🎉
Oh my gosh! After reading some comments, I was remiss and forgot about her chicken and dumplings!! The best ever! ❤
I completely resonate with this video. No matter if I follow my Mom's recipe step by step everything... it never tastes the same as when she made it. Everytime! Even down to how she made Kraft Macaroni and cheese!!
Ciao guys
My dad used to take me to the neighborhood bar where my grandma cooked there every Wednesday she made tripe. Thanks for bringing me back!!!
Happy 😃 Mother’s Day : awesome 😎 presentation: again: awesome 😎
My mother was not a very good cook(my dad was 1st gen. Sicilian and was a great cook, but my mom’s spaghetti sauce was great and her chicken soup was the best. I love you both so much. I always say a prayer for you.
Oh my goodness!! This was such a wonderful video!! The crocchette di riso looked sooooo good!! And the two other dishes, I would love to try!! I think what I loved most was trying to convert general terms to a specific amount so we can replicate the recipe, too! Grazie mille!!
Great video. My grandma was from Cuba but her croquettes were the star of our family gatherings too. They were ham and cheese though. I’ll have to try making Mama Rosa’s. The tripe looked delicious.
This was such a lovely show! Of course, I am enchanted with everything about your shows -- not just the amazing food, but also watching the way you relate to each other and how you don't need to even touch each other to express all the love, consideration and humor you share. You are a very blessed and remarkable couple and I pray all the best success for you in all your endeavors.
Grazie mille ❤❤❤
Oh my God You two, the more videos I see the more resemblances I find! We too have tripe in Portugal, we make it with beans, tomato and "choriço" (sausage) it's sooooooo good, also theres another dish with tripes and cow's feet super delicious!
Eva you are amazing. Fantastic cook you are. God bless. I just found you and I love all your recipes. And your Mom is fantastic too. God bless. ❤ ❤
Tripe is awesome. One of my favorite soups as a child was pepper pot with tripe! Yummy!!
Those family croquettes are so good that i know instinctively EXACTLY how many are in the bag when hubby brings them! 😮
Beautiful episode, amazing recipes! Thanks for letting us hang out with your family 💕
"Momma Mia, Momma Mia, Momma Mia........" LOL Good One!!!!
Happy Mother’s Day Mama Rosa!!💐😊
My Mom is like Mama Rosa. Everything she does is the best.
My grandmother loves to make pasta with tomatoes every special occasion here in our Filipino home. 🌹❤️
I actually had a good laugh that tripe recipe sounds delicious.
Thanks for the fun🎉
Video molto bello e divertente. Bravissimi come sempre
Sono fiera di te, di parlare in dialetto con tua Mamma, siete grande! I live in Boston, born in Italia (Irpinia). Parlo Avellinese con tutta la mia famiglia ❤ Absolutely love you two ❤ ricette eccezionale!
Tripe is SO underrated! My family makes it the same way in Avellino. SIETE GRANDI! Never stop sharing these recipes! My mother had hands of gold. Whatever she made for us was amazing. I'd give anything just to sit and eat a plate of ANYTHING she made.
I love how the Papa is in the background trying to interject his opinions.
Italian style tripe is a gift from the gods. ❤❤❤❤
I like your channel and the recipes. Thanks for the authentic recipes. God bless you!
I love it! Eva, your parents sound awesome! Thanks for sharing! I really need to try the chickpeas and pasta. Looks so good!
My mother's family comes from Cassano al' Ionio, so everything she made was delicious!!!!
Pasta & CeCe is also my favourite pasta dish I grew up eating.nothing beats it.& Your parents are adorable to hear talking reminds me of my relatives ..your dialect is almost identical to ours.💗 Btw You need to eat the tripe with some crusty wood oven baked bread....
Che delizia!.... Grazie per aver condiviso queste ricette!... un grande abbraccio e un bacio a Mamma Rosa nel suo giorno!
Grazie! ❤️❤️❤️
My mom's German Potato Salad: boiled and diced red potato, leave a hint to red skin, oil, vinegar, salt, pepper, green onion, bacon bits, hint of fresh parsley. Toss. Slightly chilled. OMG❤
Enjoyed your video very much you two are so cute to watch. Glad you got the tripe right. My Mother and Father liked tripe too. They were both raised on farms and in the country
The music in this video is fantastic !
Love your videos!
My grandparents were from Sicily, but my mother was born here. My mother had the job as a kid of cleaning the tripe, which meant scraping it back then. She hated it! So growing up, my mother never cooked tripe for us!
Quanto adoro la trippa 🤤
E tutti gli altri piatti che hai fatto ovviamente 😁👍🇮🇹🇮🇹🇮🇹🇮🇹
Our family grew up on my beautiful mom’s “Norwegian” spaghetti! That’s what her Italian brother-in-law always called it but we always loved it. While I love, and have to have, a traditional Italian sauce now, I always think back to my childhood, with my mom at the stove, making a mean Norwegian attempt! I think the one ingredient she always left out was the garlic because she didn’t like the flavor. I still love the memory. Rest in peace, Mom. ❤️
Thank you. Eva's face on hitting the tripe recipe is great! God Bless and stay safe.
I am now interested what Italian dishes could be prepared with offals. Could you please e.g. show a recipe for chicken hearts or liver in general ?
The third dish is the Italian version of...menudo!! Yummmm!!!
Thank you guys🙏
You are respectful and amazing.
Mom’s Italian meatballs in sauce…via my Dad’s mom (Swedish-Norwegian 1st Gen. American) learned from my Grandma’s Italian immigrant friend in Minnesota. Ironically, Grandma never made Swedish meatballs despite marrying a Swedish immigrant. They liked the Italian meatballs better. 😂
All of the dishes look amazing!!
I love tripe, in Spain we have different recipes for it, my prefered is the one we call Cap i Pota where you use all the parts of the pig/cow for it. Head, feet and trip (and stuff like chorizo can be added too). Some of the best winter dishes.
Ohhhhhh I am going to make all of these! Thank you!
I’m a new viewer of your channel. I’m catching up on videos. I absolutely love your recipes. Your new friend from Canada.🇨🇦
Eva, Harper and Momma Rosa - thank you for another wonderful episode! I loved tripe and onions when my Dad made it, this recipe is so different but looks very tasty, I'll definitely be trying it!
This was great, I love how momma Rosa would explain the recipe and dad with add the spicy pepper. 😂 My mom is Italian and her specialty would be her meatballs and sauce, so much flavor very delicious. My grandma who cooked so many wonderful things but her side dish of mushrooms were the best and no one has come close to replicating it sadly.
I an so jealous. If I had the money the money, I'd move to Italy in a heartbeat. I could not work as an RN so I don't know how I'd support myself. From the very beginning, I have loved your show!❤❤❤
Happy Mother’s Day, mama Rosa!