"Usually, I would go all chefy, all geeky. " Alex, doing it outside, in nature, as the shepherds did it, is the chefiest and geekiest thing you could possibly do with this dish.
Alex is the only person who can make a 17 minutes film out of a recipiece of only three ingredients and I still remain until the end! It is simply poetic!
First was cacio and pepe, just chees and pepper. If you add meat (guanciale) you got pasta alla gricia. Then you can choose: if you add eggs you get the famous carbonara, but if you add tomato sauce you get amatriciana. You can actually see the evolution of just one dish of pasta becoming a universe of taste. Try and enjoy.
@fischerderheld4407 no, the original recipe doesn't include onions. Most italians especially in souths, adds them for more flavor, my mom is one of them and I like it. But if you want the real amatriciana the ingredients are: pecorino, guanciale, pomodori pelati, peperoncino, pasta water and, last but not least, bucatini, spaghettoni or rigatoni.
Hi Alex. Great series. I wanted to tell you about the fifth Roman pasta, the one everyone seems to foget about. And it might be the only true pasta that represents the city of Rome. As Amatriciana and Gricia come from outside the city, Carbonara is certainly a modern interpretation of both, and cacio e pepe is another shepard pasta, RIGATONI CO' LA PAJATA is an absolute masterpiece of Roman cousin and represents the workers of the big slaughterhouse that used to be in the Testaccio district. It's a simple sauce made with tomato, carrots, onions and veal intestins. Hope you'll find the time to look it up. If you need a place to go in Rome to try it, Cesare al Casaletto is absolutely fantastic and the owner Leonardo will tell you all about it.
I LOVED the joke with subtitles at the end! It's so simple, yet unexpected and made me really laugh, and I haven't laughed for a long time. Thank you, Josh or Sean!
Alex, you’re such a deep breath of fresh air when it comes to talk about food. Especially when it comes to Italian cuisine, you’re tremendously talented and incredibly curious about getting a better knowledge. As an Italian, I feel HONORED watching such a humble but very skilled guy like you dealing with our food in a professional way. Grazie di tutto Alex and please keep up with the good work you have been doing. My region (Puglia) is also waiting for you 🇮🇹 👢
Same feeling. This video stands out to me for his efforts to find the heart and soul of the dish, and understand it's roots in a respectful way. Sometimes we can find profound poetry in the simplest things. Bravo
Your cinematography is on a whole other level! Aside from making my mouth water with the pasta im left in awe of the amazing nature! You're a master of your crafts!😊😊😊😊
Hello Alex, actually the shepperds rarely used to cook in the countryside. The "cremina" hype is something more contemporary than anyone can immagine, in fact pasta dishes were used to be called "pastasciutta" (dry pasta) until the 70s and 80s. Shepperds used to cook at home, straining the pasta in a towel, and in another container they used to put the cheese and, who could affort it, the previously cooked guanciale. Then, once in the countryside, at lunchtime, they mixed everyting in the towel and the dish was ready. That was because it would have been uneasy to bring all the single ingredients (along with any other tool they needed just for work), and also cooking them would have been too much time consuming.
there are sources of what you say, but "pastasciutta" from what Iknow is to differentiate from pasta fresca (usually ,ade with eggs). The pastasciutta lasts more than a year, pasta fresca a few daysif it is made at home without presevrants
Here is a tip for you Alex to easily control the heat with a wok when you can’t adjust the heat source’s power: squirt water near the edges of the wok, the water will evaporate before touching the food, and take away a lot of heat because water has a lot of specific heat capacity. This is the traditional way woks are used with a wood/coal burning stove.
Great advice, I didn't know this method! Let me just add a comment about the physics - what's relevant here is not only the specific heat capacity but also the latent heat. The specific heat capacity, which is the amount of energy absorbed when heating, actually only contributes about half to the cooling: the rest is done by the latent heat (energy absorbed when vaporising). Also the water doesn't evaporate (a slow process occurring at all temperatures) but probably vaporises (what happens when water hits 100°C).
@@ian4683 So I thought about it before writing my comment, off the top of my head I would also have said the phase change would be the big player. But assuming a middling autumn temperature at 20°C: heating: 4180 * (100-20) ≈ 3,3 * 10^5 J/kg phase change = L ≈ 3,3 * 10^5 J/kg ...so about half (but only if you add water around room temperature - if you add hot water, then the heating is a lot less).
This just shows that cooking is more than just high class chefs who have an entire world at their fingertips Sometimes it's just you and what you have in your pockets Always thanks alex
Te lo scrivo in italiano perché questo video come molti altri lo merita. Riesci ogni volta a entrare nell'essenza di piatti che hanno strutturato la cultura gastronomica italiana. Grazie per questo e grazie di portare persone da tutto il mondo a comprendere la magnificenza che si cela dietro la semplicita.❤ Ti stimo tanto. Francesco
Fly to Sicily to search for the roots of the Pasta alla Norma. That delicious Ricotta Salata is the highlight of that dish. That would make an epic series. Salut!
This is why I love watching you! The way you use all senses to take to a simpler time and place, you took us all there, and it was absolutely beautiful!! Thank you so much for such a wonderful vid! Peace and Love from Australia
Alex, the pepper!! In the pasta alla gricia the ingredients are: water, salt (that goes in the water a little bit), pepper, guanciale, pasta and pecorino. A real gricia is with all this ingredients, but the method was amazing, I will try that in this summer Cheers from northern Italy
In Catalonia we have something very similar to Guanciale. It uses the greasier parts bacon instead of the cheek but is cured in the exact same way so it ends up being very similar (I tried both, and is almost undistinguishible). It's called "Pitillo Sec", and is meant to be eaten raw. (Not common, but you can find it for sure on the Plusfresc supermarquets) in some places you can find it as "Cansalada curada", but then the product varies a lot from brand to brand.
i dont have to mention the differance between cured and smoked meat to you - but where (in germany) can i get "Pitillo Sec"? i have a feeling, that i need this in my life :) greetings to catalonia
@@BryantHH You can find it leaner an greasier, but as it uses the belly of the pork, is usually thinner than the guanciale. That also means that some are dryer in the inside. All that depends on the butcher or the brand. Please loook for this on google: Cansalada viada seca or Cansalada viada curada.
The thing I like most about Alex is his "celebration of food" with his very own style. The curiosity, the testing and experimentation and the visualization of it all just makes me come back for more, just like at a restaurant with a great chef, where the experience is more than just the sum of the single dishes.
I had eaten Carbonara and All'Amatriciana before but some years ago I discovered Alla Gricia, needless to say it has become my favourite dish to make and eat. Simple to make with only a handful of ingredients but man, all the tastes come to their right, the heartiness of the guanciale with the saltiness and creaminess of the cheese. And lets not forget the black pepper to round it all off. Just amazing. Hats off yet again to your technique with the limited instruments to your disposal. Alors on mange.
Nice seeing you relax & cook over a fire. A friend & I used to cook over a fire a lot, & often catered for groups outdoors. You learn to build & control fires so some parts are hotter than others for different cooking methods. We reckoned with a knife, fire & Dutch ovens we could prepare pretty much anything that we could cook indoors in a kitchen & friends would challenge us...I don't think we ever failed one. I think the one that impressed guests the most were the comté soufflés, but with a little practice they weren't so difficult.
Je suis juste trop content pour toi quand je regarde tes vidéos. Content que tu ai réussi à créer une chaîne sur laquelle tu peux juste te faire kiffer. J'aime te voir partir à l'aventure. Merci pour ces moments de qualité. Vive la cuisine ! 🙂
Salut Alex, I've been following your content for 6 years now and I wanna thank you at this point for being an inspiration for people to care about foods and the tradition behind them. Also I admire the curiosity and commitment to answer the questions that haven't been answered yet. Your community appreciates your work and passion!
Next thing, might be to discover Pasta Alla Zozzona (roughly translating into 'Dirty pasta' but has many different quirks in the translation as zozzo also could mean greedy, greasy, succulent and many more things). It's effectively a combination of Carbonara and Amatriciana (some would argue that it's a combination of all four classic roman pastas). It consists of guanciale, tomatoes, pecorino cheese, egg yolks, and then a wildcard (being pork sausages). It's creamy and intense, and I don't think the Romans could've given it a much more fitting name than "filthy" (in the best of ways)
I go through these phases where I have very little appetite or very little interest in cooking, and then I remember I can come watch a couple of your videos and I'm completely inspired again 🤩❤️ Also very the end is sweet, sharing is caring !!! 😊
I so enjoyed this journey with you, it was like a great movie for me. Really put me in touch with nature with you as if I was there….Muchas Gracias para todo
This is just gorgeous! I so envy you when you're sitting there enjoying that. Cooking outdoors over an open fire is just the best experience ever, that food tastes so infinitely better than anything else. Thank you Alex for sharing, and salú!
Besides it being an amazing video teaching us how to make this pasta, we need to appreciate the another lesson in it as well. Whatever we do, we must be grateful. We don't need to get all cheffy and beat ourselves up if its not perfect. Happiness comes from gratefulness. Be grateful, be happy, enjoy life.
@FrenchGuyCooking I watched your video around 1:30 PM and could not help but pull out my paella pan and take my scrap meats and tomato sauce to make pasta in it. As you have demonstrated, the pasta starches added wonderfully to the sauce that developed. I added 2 cm sized onions early after the pasta had flexed. You had definitely spiked my appetite and demonstrated how easy it can be to eat well, even when literally on the run.
Dear Alex, I think you may get crazy when you will discover the "spaghetti all'assassina". They are truly a masterpiece and about unkown. But la pasta alla Gricia, if you have traveled in Rome or you are Italian, are quite famous. A part of that point, your videos are amazing like ever ❤
@FrenchGuyCooking please go to Bari, and then repeat the recipe. You will not regret. Who is writing comes from the rice and risotto area, but they are astonishing. Hope I made you interested 😉 Bisous Alex
Alex, I have been watching your videos for years. This one is the one that I needed to comment on. "Where is the library?" Edit: the library is in the city while you my dear are in the country. Love it. Merci
Haha, when you were flipping the pan at 14:19 the squelchy noise was making me think of Chef Max Mariola & his slightly risqué "Ah the sound of love" as he does the same.
What an amazing experience, thank you for sharing this with us Alex. So relaxing and beautiful. I may watch it over and over just for the purity of the nature cooking ambiance.
I loved when you brought your cameraman into the shot. It made the whole situation that much more inviting. Even though you were cracking jokes I imagine thats how the shepherds would behave if there was annother person nearby. Just invite them in, enjoy the food and have a good time.
I love your pasta videos! Now it’s time to explore new regionals pasta dishes and if I can give you a suggestion you should try pasta alla genovese (from Napoli), it’s something that I’m sure you will love
alla gricia is my absolute favorite Roman pasta! I've been doing it for about 3 years now, using local ingredients (very hard to get guanciale and pecorino here, panceta is the best I get, sometimes I just choose a fatty bacon, and only did with pecorino once), and it is always amazing!
I'm Greek, English and Spanish. My best outdoor recipe is a wood fire potato tortilla on a blackened aluminium frying pan used hundreds of times. In Crete, the stove is often an oil drum half filled with rocks, a sand platform with a couple of bricks to nest the fire and cradle your pan and the top of the barrel is used as a wind break.
love it! I'm no stranger to alla Gricia, but this year i'm planning to build an outdoor kitchen in my garden, and the vibe you have going in this video is totally what i'm going to try to carry forward into my garden kitchen. More people should go into nature with a wok, some guanciale, pecorino and pasta in the backpack :)
I have a name for the ad placement on Alex's videos: "the point of no return". You can't look away or close the tab just when the video is getting exciting or interesting.
Just as a heads-up you can get Jowl or Jowl Bacon in the US pretty easy. It’s the same cut of meat that’s also cured. Different than Guanciale I’m sure, but similar.
Beautiful Video.. Alex becomes a bushcrafter😂. I am really happy that you take the wok with you. Its the lightest and biggest pan, you can get for a tour. Reminds me at my first days outside
That was great! This reminds me of the nobles who held shepherd games in the castle gardens in the Baroque era to enjoy the simple life! Could only be surpassed by a series about paleo cooking
Too many comments to be noticed, regardless, this video made me think that the ultimate pasta dish for convenience and flavour is the “pasta risottata” in my simple italian mind. It does not marry well with all pasta condiments but it works exceptionally well with most, especially where vegs are involved. Try it and you will not go back. A good pasta is a must to release the pasta starchy goodness! Enjoy Ivan
It's hard to find guanciale here in Brazil and I love alla Gricia, so what I do is use the fatty part of the parma ham and season it with dried garlic and black pepper for a few days before finally using it to make the dish. I can't say how far it tastes from actual alla Gricia, but everybody loves when I make it this way.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
"Usually, I would go all chefy, all geeky. " Alex, doing it outside, in nature, as the shepherds did it, is the chefiest and geekiest thing you could possibly do with this dish.
Yeah lmao I don't mean to be negative because I liked the video but this is so extra
It's a throwback to the old cooking shows here in the UK, where they used to do stuff like this.
definitely the nerdiest way he couldve done it
Disappointed
I was waiting for a "garde champêtre" (country guard ???) to arrive and give Alex a ticket for making a fire in the wild ! I am disappointed ....
Alex is the only person who can make a 17 minutes film out of a recipiece of only three ingredients and I still remain until the end! It is simply poetic!
The less ingredients, the more important each step is!
First was cacio and pepe, just chees and pepper. If you add meat (guanciale) you got pasta alla gricia. Then you can choose: if you add eggs you get the famous carbonara, but if you add tomato sauce you get amatriciana. You can actually see the evolution of just one dish of pasta becoming a universe of taste. Try and enjoy.
Add them all you get my favorite - Zozzona. Even the name is boss!
Ora ti manca la sfida finale,ma non credo ne avrai il coraggio... la pajata. Stupiscici
For amatriciana youre missing onion though
@fischerderheld4407 no, the original recipe doesn't include onions. Most italians especially in souths, adds them for more flavor, my mom is one of them and I like it. But if you want the real amatriciana the ingredients are: pecorino, guanciale, pomodori pelati, peperoncino, pasta water and, last but not least, bucatini, spaghettoni or rigatoni.
Hi Alex. Great series. I wanted to tell you about the fifth Roman pasta, the one everyone seems to foget about. And it might be the only true pasta that represents the city of Rome. As Amatriciana and Gricia come from outside the city, Carbonara is certainly a modern interpretation of both, and cacio e pepe is another shepard pasta, RIGATONI CO' LA PAJATA is an absolute masterpiece of Roman cousin and represents the workers of the big slaughterhouse that used to be in the Testaccio district. It's a simple sauce made with tomato, carrots, onions and veal intestins. Hope you'll find the time to look it up. If you need a place to go in Rome to try it, Cesare al Casaletto is absolutely fantastic and the owner Leonardo will tell you all about it.
Pasta with tripe sounds wonderful...
One of my favorite episodes in a while. Well done, Alex. What about rural, provincial French dishes, please?
same. this was the best story telling so far.
Omg yes
Alex, you are a poet, we love you from Italy just as you love the best of Italy more than the Italians do.
The subtitles joke at the end is just perfect. 😄
As someone who speaks English and French I loved that 🤣
Watching this from hospital after surgery. I needed something Zen like this to chill.
I LOVED the joke with subtitles at the end! It's so simple, yet unexpected and made me really laugh, and I haven't laughed for a long time. Thank you, Josh or Sean!
Alex, you’re such a deep breath of fresh air when it comes to talk about food.
Especially when it comes to Italian cuisine, you’re tremendously talented and incredibly curious about getting a better knowledge.
As an Italian, I feel HONORED watching such a humble but very skilled guy like you dealing with our food in a professional way.
Grazie di tutto Alex and please keep up with the good work you have been doing.
My region (Puglia) is also waiting for you 🇮🇹 👢
Same feeling. This video stands out to me for his efforts to find the heart and soul of the dish, and understand it's roots in a respectful way. Sometimes we can find profound poetry in the simplest things. Bravo
Yes! I ate so well in Puglia (Bari).
Your cinematography is on a whole other level! Aside from making my mouth water with the pasta im left in awe of the amazing nature! You're a master of your crafts!😊😊😊😊
Gotta give camera guy credit too
Hello Alex, actually the shepperds rarely used to cook in the countryside. The "cremina" hype is something more contemporary than anyone can immagine, in fact pasta dishes were used to be called "pastasciutta" (dry pasta) until the 70s and 80s. Shepperds used to cook at home, straining the pasta in a towel, and in another container they used to put the cheese and, who could affort it, the previously cooked guanciale. Then, once in the countryside, at lunchtime, they mixed everyting in the towel and the dish was ready. That was because it would have been uneasy to bring all the single ingredients (along with any other tool they needed just for work), and also cooking them would have been too much time consuming.
Interesting. Sources ?
@@FrenchGuyCooking I know this primarily from my father's memories, but if you search "cacio e pepe al fazzoletto" you'll find lots of references.
Simple logic.
there are sources of what you say, but "pastasciutta" from what Iknow is to differentiate from pasta fresca (usually ,ade with eggs). The pastasciutta lasts more than a year, pasta fresca a few daysif it is made at home without presevrants
Here is a tip for you Alex to easily control the heat with a wok when you can’t adjust the heat source’s power: squirt water near the edges of the wok, the water will evaporate before touching the food, and take away a lot of heat because water has a lot of specific heat capacity. This is the traditional way woks are used with a wood/coal burning stove.
Great advice, I didn't know this method!
Let me just add a comment about the physics - what's relevant here is not only the specific heat capacity but also the latent heat. The specific heat capacity, which is the amount of energy absorbed when heating, actually only contributes about half to the cooling: the rest is done by the latent heat (energy absorbed when vaporising). Also the water doesn't evaporate (a slow process occurring at all temperatures) but probably vaporises (what happens when water hits 100°C).
@@asthmen I'm surprised the heating of water takes 50% of the energy. In my head the phase change from liquid to gas would be the big majority.
@@ian4683 So I thought about it before writing my comment, off the top of my head I would also have said the phase change would be the big player.
But assuming a middling autumn temperature at 20°C:
heating: 4180 * (100-20) ≈ 3,3 * 10^5 J/kg
phase change = L ≈ 3,3 * 10^5 J/kg
...so about half (but only if you add water around room temperature - if you add hot water, then the heating is a lot less).
Great thread, thanks for the education 🙏
You made me miss France and Italy. Haven’t watched your videos in a while but I loved this, thanks
This just shows that cooking is more than just high class chefs who have an entire world at their fingertips
Sometimes it's just you and what you have in your pockets
Always thanks alex
Alex might just be the type of man that could go to space only to make space ice cream
Don't give him ideas !
he could make space jam
Dry and cold (sans uv). It would be the Ultimate Dry Aged beef.
We're actually going next week.
@@willingmrkay I'm suddenly compelled to start writing grant proposals.
Your cinematography gives me goosebumps...
Les sous-titres a la fin 😂😂😂.
Alex you just made a piece of art with this video!
Te lo scrivo in italiano perché questo video come molti altri lo merita.
Riesci ogni volta a entrare nell'essenza di piatti che hanno strutturato la cultura gastronomica italiana.
Grazie per questo e grazie di portare persone da tutto il mondo a comprendere la magnificenza che si cela dietro la semplicita.❤
Ti stimo tanto.
Francesco
Fly to Sicily to search for the roots of the Pasta alla Norma. That delicious Ricotta Salata is the highlight of that dish. That would make an epic series. Salut!
This is why I love watching you! The way you use all senses to take to a simpler time and place, you took us all there, and it was absolutely beautiful!! Thank you so much for such a wonderful vid! Peace and Love from Australia
Ooh the videography in this is a feast for the eyes. Then comes the feast for the mouth. It’s all a feast for the soul. Joyuex Noel, Buon Natale
Alex, the pepper!!
In the pasta alla gricia the ingredients are: water, salt (that goes in the water a little bit), pepper, guanciale, pasta and pecorino.
A real gricia is with all this ingredients, but the method was amazing, I will try that in this summer
Cheers from northern Italy
And if you are not going to use pepper your guanciale needs to be very peppery
In Catalonia we have something very similar to Guanciale. It uses the greasier parts bacon instead of the cheek but is cured in the exact same way so it ends up being very similar (I tried both, and is almost undistinguishible). It's called "Pitillo Sec", and is meant to be eaten raw. (Not common, but you can find it for sure on the Plusfresc supermarquets)
in some places you can find it as "Cansalada curada", but then the product varies a lot from brand to brand.
i dont have to mention the differance between cured and smoked meat to you - but where (in germany) can i get "Pitillo Sec"? i have a feeling, that i need this in my life :) greetings to catalonia
@@BryantHH You can find it leaner an greasier, but as it uses the belly of the pork, is usually thinner than the guanciale. That also means that some are dryer in the inside. All that depends on the butcher or the brand. Please loook for this on google: Cansalada viada seca or Cansalada viada curada.
No way they are similar
The thing I like most about Alex is his "celebration of food" with his very own style. The curiosity, the testing and experimentation and the visualization of it all just makes me come back for more, just like at a restaurant with a great chef, where the experience is more than just the sum of the single dishes.
I had eaten Carbonara and All'Amatriciana before but some years ago I discovered Alla Gricia, needless to say it has become my favourite dish to make and eat. Simple to make with only a handful of ingredients but man, all the tastes come to their right, the heartiness of the guanciale with the saltiness and creaminess of the cheese. And lets not forget the black pepper to round it all off. Just amazing. Hats off yet again to your technique with the limited instruments to your disposal. Alors on mange.
Nice seeing you relax & cook over a fire. A friend & I used to cook over a fire a lot, & often catered for groups outdoors. You learn to build & control fires so some parts are hotter than others for different cooking methods. We reckoned with a knife, fire & Dutch ovens we could prepare pretty much anything that we could cook indoors in a kitchen & friends would challenge us...I don't think we ever failed one. I think the one that impressed guests the most were the comté soufflés, but with a little practice they weren't so difficult.
Je suis juste trop content pour toi quand je regarde tes vidéos. Content que tu ai réussi à créer une chaîne sur laquelle tu peux juste te faire kiffer. J'aime te voir partir à l'aventure. Merci pour ces moments de qualité. Vive la cuisine ! 🙂
Salut Alex, I've been following your content for 6 years now and I wanna thank you at this point for being an inspiration for people to care about foods and the tradition behind them. Also I admire the curiosity and commitment to answer the questions that haven't been answered yet. Your community appreciates your work and passion!
Alex is gonna have a last one with pasta zozzona, the fusion of all of the Roman pastas
Oh naughty! 😁 Nice dish.
Non mais c'est quoi cette traduction à la fin ?!?!!!
Enorme !!
The wrongly translated dialogue at the end killed me :D :D Wonderful video as always Alex!! =)
Next thing, might be to discover Pasta Alla Zozzona (roughly translating into 'Dirty pasta' but has many different quirks in the translation as zozzo also could mean greedy, greasy, succulent and many more things).
It's effectively a combination of Carbonara and Amatriciana (some would argue that it's a combination of all four classic roman pastas).
It consists of guanciale, tomatoes, pecorino cheese, egg yolks, and then a wildcard (being pork sausages). It's creamy and intense, and I don't think the Romans could've given it a much more fitting name than "filthy" (in the best of ways)
I was thinking the same thing!
Basically Italian Garbage Plate?
Exactly! Thats what I commented also 👌🏼😄🔥 Its sooo goood 👌🏼
You outdid yourself, Alex! Outstanding cinematography!
Thank you so much 🙏🏼
I go through these phases where I have very little appetite or very little interest in cooking, and then I remember I can come watch a couple of your videos and I'm completely inspired again
🤩❤️
Also very the end is sweet, sharing is caring !!! 😊
the filmmaking, the cinematography, the food - this video is truly beautiful. well done alex!
I so enjoyed this journey with you, it was like a great movie for me. Really put me in touch with nature with you as if I was there….Muchas Gracias para todo
You've captured the soul of this dish. It's really an amazing episode. Congratulations, it's beautiful.
This is just gorgeous! I so envy you when you're sitting there enjoying that. Cooking outdoors over an open fire is just the best experience ever, that food tastes so infinitely better than anything else. Thank you Alex for sharing, and salú!
Besides it being an amazing video teaching us how to make this pasta, we need to appreciate the another lesson in it as well.
Whatever we do, we must be grateful. We don't need to get all cheffy and beat ourselves up if its not perfect. Happiness comes from gratefulness. Be grateful, be happy, enjoy life.
@FrenchGuyCooking I watched your video around 1:30 PM and could not help but pull out my paella pan and take my scrap meats and tomato sauce to make pasta in it. As you have demonstrated, the pasta starches added wonderfully to the sauce that developed. I added 2 cm sized onions early after the pasta had flexed. You had definitely spiked my appetite and demonstrated how easy it can be to eat well, even when literally on the run.
"there is something about this...very human..."
I felt that one!
Dear Alex, I think you may get crazy when you will discover the "spaghetti all'assassina". They are truly a masterpiece and about unkown. But la pasta alla Gricia, if you have traveled in Rome or you are Italian, are quite famous. A part of that point, your videos are amazing like ever ❤
@FrenchGuyCooking please go to Bari, and then repeat the recipe. You will not regret. Who is writing comes from the rice and risotto area, but they are astonishing. Hope I made you interested 😉 Bisous Alex
I agree. Definitely one of the best things I ate in Bari! ... and that says a lot.@@upg8520
At the core, this is what food is about. Comfort, cozeyness, simplicity, life. And this is why 'peasant' food is always better to me.
This is what food should be about...choose ingredients with care, cook with love and enjoy it with people ❤ splendid 🎉
Alex, I have been watching your videos for years. This one is the one that I needed to comment on.
"Where is the library?"
Edit: the library is in the city while you my dear are in the country. Love it. Merci
Haha, when you were flipping the pan at 14:19 the squelchy noise was making me think of Chef Max Mariola & his slightly risqué "Ah the sound of love" as he does the same.
Set and setting can add so much to a dining experience. It's like eating fish and chips on a cold day on the coast.
What an amazing experience, thank you for sharing this with us Alex. So relaxing and beautiful. I may watch it over and over just for the purity of the nature cooking ambiance.
This video reminded me of Beau Miles for some reason, the tone, the way it was shot. You guys should do a collab! You live so close to each other.
can i get like 90 minutes of just the first 30 seconds of this video? omg so relaxing.
You're an excellent filmmaker Alex, those first 15 seconds were magical
I really appreciate the different takes on the "donde esta la biblioteca" joke lmao
one of my favourite videos you've uploaded......thankyou
I loved when you brought your cameraman into the shot. It made the whole situation that much more inviting. Even though you were cracking jokes I imagine thats how the shepherds would behave if there was annother person nearby. Just invite them in, enjoy the food and have a good time.
I love your pasta videos!
Now it’s time to explore new regionals pasta dishes and if I can give you a suggestion you should try pasta alla genovese (from Napoli), it’s something that I’m sure you will love
alla gricia is my absolute favorite Roman pasta! I've been doing it for about 3 years now, using local ingredients (very hard to get guanciale and pecorino here, panceta is the best I get, sometimes I just choose a fatty bacon, and only did with pecorino once), and it is always amazing!
I'm Greek, English and Spanish. My best outdoor recipe is a wood fire potato tortilla on a blackened aluminium frying pan used hundreds of times.
In Crete, the stove is often an oil drum half filled with rocks, a sand platform with a couple of bricks to nest the fire and cradle your pan and the top of the barrel is used as a wind break.
love it! I'm no stranger to alla Gricia, but this year i'm planning to build an outdoor kitchen in my garden, and the vibe you have going in this video is totally what i'm going to try to carry forward into my garden kitchen.
More people should go into nature with a wok, some guanciale, pecorino and pasta in the backpack :)
Always going above and beyond. Thank you for your content Alex!!! You are on another level! ❤
I like the idea of finding the soul of a dish before you tackle it back in the studio. Fun video!
I have a name for the ad placement on Alex's videos: "the point of no return". You can't look away or close the tab just when the video is getting exciting or interesting.
Just as a heads-up you can get Jowl or Jowl Bacon in the US pretty easy. It’s the same cut of meat that’s also cured. Different than Guanciale I’m sure, but similar.
The lession: if you're Alex's cameraman, always carry a spoon :-)
When we are out camping, we often say "everything tastes better outdoors".
alla gricia is hands-down the best of the four (or, really, 5 ;) roman pasta dishes.
So much feelings in this video, the respect for food and origin is so beautiful🙌 great work😍
ah, merci pour la traduction à la fin, mdrrr x)
super vidéo, l'ambiance est très apaisante, traditionnelle. o/
This is your best video up to this point. How lovely to be in the woods. I must try this.
I feel so blessed here (Singapore) now you can get guanciale in many specialty butcheries or even the main grocer
I think this is the real man doing what he likes, it’s amazing
Thanks for posting on my birthday Alex, it feels like a little present from my favorite TH-cam channel ❤
Those pasta dishes, the emulsion he talks about, im obsessed.
Sometimes i cook not because i want to eat pasta but i want to get it right😂
This video was absolutely fantastic. Loved the scenic shots in the beginning.
that was inspiring! went out in the woods, spend a night and made that dish! thanks for that!
Romantic. Alex presents italian foods as a poetry. I wish it was like that
Beautiful Video.. Alex becomes a bushcrafter😂. I am really happy that you take the wok with you. Its the lightest and biggest pan, you can get for a tour. Reminds me at my first days outside
So much atmosphere in this video! My favourite episode in a long time.
6:38 man what an incredible shot
Thanks!
You're such a good videographer Alex. I love the way you present your videos
The quality is outstanding, I'm so impressed by it
That was great! This reminds me of the nobles who held shepherd games in the castle gardens in the Baroque era to enjoy the simple life! Could only be surpassed by a series about paleo cooking
That was nice at the end with lou
Alex you must find Pasta alla Zozzona next time you are in Italy 😊
It's truly amazing, and a marriage of sorts, of all of the major pasta dishes.
Food also tastes way better when you’re out in nature for a while and wandering/exercising somehow. Makes a huge difference in my experience.
Oui, on a tendance a oublier que nos reliques ont une âme. Vous m'avez convaincu.
I was hoping you'd share your shepherd's meal with your cameraman. So glad you did!!!!
The cuteness overload in this video is beyond words!
France is so beautiful! Great video; different setting, but still the same Alex touch.
The crudeness adds to the taste. It’s a wonderful dish
It's good to get out in nature, and cook. That pasta dish looks heavenly. Sometimes the best dishes use few ingredients. Cheers, Alex! 👍🏻👍🏻✌️
When a Parisian goes to nature, haha I love it! You did good and it was a fun watch
Please do some regional delicacies/dishes from France too! 🇫🇷 You have so many from Italy, I'm interested in similar things from France.
Everything will go completely crazy when Alex discovers the meaning of pasta alla zozzona 🤯
Too many comments to be noticed, regardless, this video made me think that the ultimate pasta dish for convenience and flavour is the “pasta risottata” in my simple italian mind. It does not marry well with all pasta condiments but it works exceptionally well with most, especially where vegs are involved. Try it and you will not go back. A good pasta is a must to release the pasta starchy goodness! Enjoy Ivan
...I wasn't there but a sniff of wine may have been a key factor?? Great vid!!
It's hard to find guanciale here in Brazil and I love alla Gricia, so what I do is use the fatty part of the parma ham and season it with dried garlic and black pepper for a few days before finally using it to make the dish. I can't say how far it tastes from actual alla Gricia, but everybody loves when I make it this way.
Dope translation in the end. Great stuff! Thanks Alex!
We need to get this man a meeting with Marco Pierre white I honestly think Marco would tear up at the site of someone so dedicated to food
Beautiful. I felt that