Some may view this as snobbish and elite but I take it as an honest look at how real, authentic PROFESSIONAL Italians cook their dishes. I'm not Italian but I've seen firsthand how Westerners change and modify the dishes of my homeland and I'm always appreciative when someone is able to provide a clearer method on how the dish is truly prepared. This is absolutely the same. I'm learning so much about the culture and the simplicity of some of these dishes. I absolutely love this channel- I feel it has such an amazing education value. I really hope to see more content in the future.
these are some of the best videos on youtube. How lucky we are to live in a time when if we want to learn how to authentically cook great food from around the world we can watch videos from cooks who actually know the food rather than just people from our own country making pale imitations
These 3 Italian chefs were so gracious and polite in their comments. If my Italian mother-in-law and my other Italian in-laws watched this, they would have been much harsher. Probably a lot of "schifo" and "merda" would be heard from them
I think the difference of the way they make is a result of Italy having one of the finest agriculture products in the World. From my personal experience, when I had a cooking lesson in Tuscany making Ragu using Chianina beef, it was amazing! But using different kind of beef (US or Aussie beef) its good, but its not Chianina. Don't even get me started on the Bistecca Alla Fiorentina....
I like how these Italian chefs are very constructive in their critics to the 3 level chefs of Epicurious. Now I want to see Lorenzo's and Frank's reaction to this. 😁
Cari Chef Corradetti, Monosilio e Paolini: Siete dei campioni non solo in cucina, ma anche di sensibilita' e gentilezza! Io non sarei stato cosi generoso con tutti i cafoni che pensano di essere esperti della nostra cucina! se torniamo indietro alla storia delle polpette Italiane, sappiamo che le nostre nonne non avevano il lusso di farle come palle di calcetto come le fanno questi esagerati cafoni Americani! E poi non venivano mai servite nel piatto insieme alla pasta! ma bensi' dopo la pasta!
Giulia Coco C. Got news for you. It was Italian immigrants who called it gravy. Back around 125 years ago when many came to the US. Probably a misunderstanding of the language. No big deal. Gravy or sauce it’s all good.
@@cb5754 I was refering to how us, Italian people, born and raised in Italy , call it the way you are supposed to call it. Italian immigrants sure was not the only thing they gave different names to. They totally changed the basics of Italian cuisine, as matter of fact, you can easily tell OG Italian and American Immigrants style apart. I tell you more, when restaurant people want to copy from here, they almost never take it as it is, but always have to rebrand it in order to please American taste. Usually more butter, more dressings or weird combos. Or brand new dishes you will never find here like chicken parmisan.
@@giulia2098 And I was referring to thousands of immigrants in my very large Italian American community in a very large American city who were born in Italy. They called it gravy. Many people from Campania, Abruzzi (Molise), Calabria, Apulia and Sicily. This was circa 1900. Their descendants still call it gravy. A misunderstanding of the English language at the time that remains in the dialect. And butter? Never have I seen my mother or grandmother use butter except for baking. It was too expensive for them to use. Most of our Italian cooking is exactly what I have eaten in Italy. I agree with you about the celebrity TV chefs. Over the past 20 - 25 years they have implemented "fusion" cooking not only with Italian recipes but other cultures too. A lot of it is good; a lot of it is bad. I don't complain about it though.
13:30 When I was still a young lad, and this was in 90s eastern Europe, I always remembered that one had to add oil to pasta when boiling or else it would stick together hopelessly. At some point I was told not to do it anymore. Apparently that was because previously only wheat pasta was available and no durum. These days we get a lot of Italian brands, some cheaper and some on the expensive side.
Very true, i know the Problem (also eastern Europe here. There however two main factors in sticky pasta: a) bad pasta and b) not enough water. I have seen friends of mine cooking Barilla Spaghetti to a lump, "cause we need to skimp on water and energy". 100 grams of pasta need a litre of water to swim in, which seems unimaginable to too many people in my region. They use like 100 mk, pour oil on, because they think it saves them instead of just uselessly swimming on top, and always up with spaghetti glued together by all the concentrated starch they could not give to the water anymore..
As an american, I had no idea garlic was used so sparingly in italian food. For my palate, I usually double or triple garlic amounts in recipes since I like that taste profile.
I also heard italians that live in America saying that your garlic it's less strong than italian one so probably for this reason you use more garlic than us
Well I personally think, garlic is a seasoning, not a main ingredient. And Italians seem to think similiarly, not just in this video. If you want to taste just garlic, just eat a clove in a spoonful of oil or so. If you actually want to taste food, not just garlic, use it sparingly. Same goes basically for everything that gives strong flavours, like chili or such. For some reason many hobby- and youtube-"chefs" seem to be obsessed with turning those flavours up to 11, sometimes even competing ones. As a result - everything they make tastes all the same, just a cacophony of overpowering flavours which makes it utterly redundant what dish you actually eat. A curry, a pasta, a salad - in the end all basically tastes the same. Another example is steak, when I see some people, mostly Americans on youtube, salting a steak, I get dizzy. I am like: "Dude you still want to taste the expensive meat or do you wanna make salt beef 1800's style. If the latter, watch Townsends to see how it's done properly." Yikes this turned into a bit of a rant. But honestly, sometimes less is more. Most people these days don't even know anymore that a potato actually has a flavour of it's own.
I lived in Italy for a couple of years and love Italian food. This is one of my favorite channels watching Italian chefs crap all over Americanized Italian. Even Italian restaurants that are run by Italians in America still manage to ruin their food. I suspect they were chased out of Italy because of their cooking rather than having left voluntarily.
The main wave of Italian immigration consisted of mostly very poor people who, after they got to the USA, were just focused on getting by as best they could. It wasn't an immigration of trained chefs.
you forgot the olive oil, butter, egg and cream. Most important - everything must be used in one dish. Otherwise it's not considered Italian on TH-cam.
@Evi1M4chine you hit the nail on the head mate, but you don't know it yet. Exactly as you said: Italian cooking is a variation of a few ingredients. This channel shows us the techniques to make *many* unique dishes from those few ingredients. Maybe there is a little snobbism with tomatoes from this region, or mozzarella from the other particular region - but that is only because those places grow that particular ingredient the best! Same goes for most countries - they all have a region which is renowned for this or the other crop. And there is a distinction between hard cheeses - say Romano or Parmigiano Reggiano, between Carnaroli and Arborio rice, although you'd have to develop a taste palate to recognize it. I truly hope for your own sake, that you will once *taste* the difference, and drop that "hype" nonsense. Italian eateries have been popular far longer than this word became mainstream on the internet. Heck, they have been for far longer than the internet exists!
2:55 I think the reason for this is the quality of ingredients. At least in the UK, garlic and basil I buy in the supermarket simply doesn't have the same strength and flavour as garlic and basil bought in Italy. Probably it is freshness and sunshine. Anyway, if the basil doesn't taste of much, you will end up putting in a forest.
You should start reviewing some Indian chefs as Indian Italian food scene needs some education and to be reviewed. Most of the ingredients will be regional, but the basics can still remain same. It will really help! And its nice to see new content again. Hope things are settling there and life is coming back to normal.
@@xMissEerie it's probably expired staff , I guess. Consider supermarkets , restaurants , catering business throw away an inconsiderate number of food then
I really agree with the idea of showing the world the traditional, the authentic Italian cuisine. But I just don't understand all the judgement... These videos and Italian culinary just can't be compared or analysed in the same perspective. Being a Brazilian, ofc I know nothing about any of those. But maybe I'm not parcial (?). Still, I like the channel very much and I want to see it growing.
My commentary would be based on the level of cook the person is. I wouldn't judge Elaina as harshly because she nor Lorenzo should know better. They don't claim to be professionals, they don't sell their food, they're doing their best. It's the people who claim to be really really good cooks who can't cook at all, that's what I dislike
@@jaredgreathouse3672 The thing I like about most of these videos on this channel is that the chefs are not too judgmental ( Most of the time) they do not insult the person's methods, here at max they are poking a bit of fun but that's it. Also personally as an Italian i think that sometimes we get too triggered by american interpretation of our dishes, and we shouldn't since for me Italo - American dishes are a thing, and through the years these dishes have evolved to the tastes of american people more than Italian traditions
@@cangaroojack Yeah I agree. The reason I like this channel is coz they'll show you real, authentic cacio e pepe or risotto or whatever, like the way Italians would recognize it in Italy. I do appreciate the authenticity, even though I'm not Italian myself
Mi piacciono molto i vostri video, ma questo non l'ho molto apprezzato. Le ricette parlano di una ricetta tipicamente americana, quindi non ha senso criticarla, è vero la pasta con le polpette la facciamo anche noi, ma non commettono lo stesso peccato di fare una pasta coi fughi e chiamarla carbonara. Inoltre non fanno errori così ridicoli come per gli altri video (a parte i soliti pasta scotta, spaghetti spezzati quantità industriali di roba). Infine How to Basic... La mia vuole essere una critica costruttiva, spero che i prossimi video vi vengano meglio!
Tipicamente americana non proprio perché chi la cucina crede di fare qualcosa di italiano, e si capisce dai tipici riferimenti come il basilico, l'aglio, il parmigiano, ecc. Il format è semplicemente che dei cuochi reagiscono a dei video popolari di un certo piatto. Sottolineo, dei cuochi, non Gino il postino o Debora la portinaia, quindi le piccole critiche che in questi video si fanno, hanno sempre dei motivi, data dalla loro esperienza, e sono così pacati che mi spaventano.
Penso abbiano messo howtobasic perché è nella natura del format, prendono i video più visti che riguardano il piatto, poi non lo hanno di certo criticato, ha fatto anche ridere
A differenza di altri video-reaction in questo caso non ci sono state critiche particolari. Io ho preferito questo proprio perché non sapevo cosa avrei potuto vedere. In un video con protagonista la pizza o la carbonara, specialmente se fatta da stranieri, è ovvio che si troveranno critiche (talvolta poco costruttive, tipiche degli integralisti della cucina).
ma non hanno criticato, giusto allo spaghetto spezzato la signora è rimasta basita XD Il problema è che gli americani pensano che sia un piatto italiano, quando in realtà(almeno per me)si facevano le polpette al sugo e il sugo che avanzava veniva usato il giorno dopo per la pasta come un ragù ma non tutte e due messe insieme XD
Penso che HowToBasic si potesse evitare, bastava non considerarlo un video di cucina (che effettivamente non è) ed escluderlo dalla top3. Però hanno recuperato poi con Epicurious che erano praticamente 3 ricette in una.
Scusate per il mio italiano crudo, ma... sapevano che Frank è un chef italoamericano? Il suo cognome è "Proto". La sua riceta era un po' di sapienza come chef e un po' di storia della famiglia.
The first one did say she was making an Italian-AMERICAN dish. This is how Americans make Italian food. Garlic….and then more garlic. And then even more garlic.
Ciao italia squisita, ho scoperto che c'è un canale giapponese che propone i vostri video sottotitolati in giapponese, per caso vi hanno chiesto il permesso?
a plentiful dose of shade thrown here: 1. we use so much garlic because we are like children, with no delicateza of taste. 2. same goes for basilico : una foresta ! We have skyscrapers, so everything has to be BIG! 3. we can't pronounce Italian words ! 4. who eats pasta for the main course? and puts salsa On TOP! 'appogiata sopra addiritura! ' 5. "the decisive moment of an overwhelming end" says one cook, damningly, and too fast for me to catch the Italian.
Sono del Nord e quando vado in Sicilia, a Lentini, mi servono la pasta scondita sulla quale versano un "coppino" o più di salsa. Ho visto fare la stessa cosa anche dalle varie zie: Concetta, Ciuzza, Peppina, Lucietta, ecc... Quindi, per me, che vengo dal Nord, è verità inconfutabile che al Sud si "appoggia la salsa sulla pasta" .
qui al Nord non è un piatto molto conosciuto, né in casa e nemmeno al ristorante, quindi si può tranquillamente affermare che è espressione di cucina tipica Abruzzese
They kept saying how the first cook was so American with the way she cooks but she wasn’t American. I don’t necessarily disagree because Americans tend to go overboard with everything but they were quick to judge.
![Perfect Pasta [Part 1]: the reaction of Italian experts to the most popular videos in the world!](http://i.ytimg.com/vi/FJhiFWPxUNY/mqdefault.jpg)
L'ultima cosa che mi aspettavo di vedere in questo canale era how to basic. Posso morire felice.
È riuscito nel suo intento non ci credo
Esatto
immagina chi veramente cerca dei tutorial e finisce nei suoi video lol
Considera che una volta fu preso un video di Luis..
Somebody tell Frank he officially unlocked Level 4
My man Frank pulling out all the stops to impress the Italians
@Keren C But he is not Italian
@Keren C didn't know technique are passed through the blood
@@seraph9384 Pretty sure he is.
Jesus christ did they really just add how to basic in front of the Italians? Ahahahahaha
Yea
Its one of the most viewed, the format of the series. They don't choose who to watch
you could feel the disturbance in the force when she broke the spaghetti. all three of them flinched.
Someone was having fun on their job
Some may view this as snobbish and elite but I take it as an honest look at how real, authentic PROFESSIONAL Italians cook their dishes. I'm not Italian but I've seen firsthand how Westerners change and modify the dishes of my homeland and I'm always appreciative when someone is able to provide a clearer method on how the dish is truly prepared. This is absolutely the same.
I'm learning so much about the culture and the simplicity of some of these dishes. I absolutely love this channel- I feel it has such an amazing education value. I really hope to see more content in the future.
These videos are so high quality and I love every single one of them!
Also grandma is so adorable!
these are some of the best videos on youtube.
How lucky we are to live in a time when if we want to learn how to authentically cook great food from around the world we can watch videos from cooks who actually know the food rather than just people from our own country making pale imitations
for real, this channel literally has everything you need to know to get into geniune italian cuisine, for free. Amazing.
I like this series but sometimes they bash others while doing contrary things as well. The "perfect pasta" was the most sober video.
12:34 la signora con quel aah ha perfettamente espresso il fisiologico dolore fisico provato da noi italiani nel vedere spezzare gli spaghetti
In realtà era il rumore degli spaghetti era il suo cuore che si spezzava 😂
La signora Patrizia è una grandissima! Se passate a Colonnella Zenobi è un must
È stato dolore allo stato puro xD
it's joyful watching these chefs I admire take pleasure in watching Lorenzo cook, a strange youtube crossover
Our boy Frank impressing left and right. He used his own cow and pig, and I'm pretty sure he made the meat grinder and his pots himself.
I love the guy when Lorenzo added the parmesan rind: "Nonna!"
Those reactions are simply hilarious!!!! Keep'em coming!!!!! Bella Italia!!!!
1) Great that Lorenzo got approved by real deal Italian chefs
2) Why in the blue hell that HowToBasic is in the thumbnail?
That part sucked, they should never add howtobasic to this again. Really stops the flow of the video,
@@santiagoparris the theme of this video is the most viewed videos on the topic. They don't choose them.
Non sapevo che Venditti fosse anche critico gastronomico!
Ovviamente si scherza! 😂😂😂😂
Che fantastica storia è la polpetta 😂😂
Ahahaha mortacci! Ho pensato la stessa cosa, comunque simpatico da morire quel cristiano😂
Really appreciate the tone of the chef's in the video being respectful while also honest. Not as confrontational as some videos in the past.
Frank and Lorenzo will be very happy to see that :D
I hope they make a reaction video :D
These 3 Italian chefs were so gracious and polite in their comments. If my Italian mother-in-law and my other Italian in-laws watched this, they would have been much harsher. Probably a lot of "schifo" and "merda" would be heard from them
Also vaffanculo probably
Those are the nicest, most kind and fair ciritcs you ever had in a reaction episode :)
Hanno davvero messo howtobasic? Non so se esserne divertito o spaventato
Si sono fatti trollare
loro mettono in maniera " ignorante" i primi video visti per click . Quello che viene fuori viene fuori .
meglio essere spaventato penso che sai quello che fa how to basic ad OGNI video...
Mettono i video più visti, sapevano fosse un troll, ma, essendo che è tra i più visti al mondo, lo hanno messo.
12:40 non ha spezzato gli spaghetti ha spezzato i nostri cuori
Everytime they review a video from Jamie Oliver, his content gets heavily criticized. Love it!!! 👏
Porque es un pesado, escuchó campanas y no sabe dónde!!
That’s what he gets for adding chili jam into egg fried rice
I'm so happy my man Frank got a pass from the Italian Chefs!
A pass? They wanted to have some of his food. I'd say this is more than a pass in my book.
I think the difference of the way they make is a result of Italy having one of the finest agriculture products in the World.
From my personal experience, when I had a cooking lesson in Tuscany making Ragu using Chianina beef, it was amazing! But using different kind of beef (US or Aussie beef) its good, but its not Chianina. Don't even get me started on the Bistecca Alla Fiorentina....
The problem is never the beef. Many people mess up the sauce or the pasta. It is a technique preference
I like how these Italian chefs are very constructive in their critics to the 3 level chefs of Epicurious. Now I want to see Lorenzo's and Frank's reaction to this. 😁
Lorenzo in a Italia Squisita thumbnail - Oh Boy
I like that the guy loves cooking, he's cheesey but a good man
I like to call him the HAHAHA-Level Chef.
@@Apollo440 HeuhuehUeheueuEuHeu
@@tobiasopsahl6163 couldn't have described it better myself. :) that's how he sounds like! :D
This is the best group with commentary and chemistry together of all the breakdown videos imho.
How to basic in the thumbnail?
*My body is*
*READY*
Cari Chef Corradetti, Monosilio e Paolini: Siete dei campioni non solo in cucina, ma anche di sensibilita' e gentilezza! Io non sarei stato cosi generoso con tutti i cafoni che pensano di essere esperti della nostra cucina! se torniamo indietro alla storia delle polpette Italiane, sappiamo che le nostre nonne non avevano il lusso di farle come palle di calcetto come le fanno questi esagerati cafoni Americani! E poi non venivano mai servite nel piatto insieme alla pasta! ma bensi' dopo la pasta!
That first woman calling tomato sauce "gravy" hurt my poor British soul
There's a significant history of Italian Americans calling it gravy, so it's not without any kind of reason.
Imagine how bad it is for the tomato sauce to be called gravy.
And for italian people to hearing it as well.
Giulia Coco C. Got news for you. It was Italian immigrants who called it gravy. Back around 125 years ago when many came to the US. Probably a misunderstanding of the language. No big deal. Gravy or sauce it’s all good.
@@cb5754
I was refering to how us, Italian people, born and raised in Italy , call it the way you are supposed to call it.
Italian immigrants sure was not the only thing they gave different names to. They totally changed the basics of Italian cuisine, as matter of fact, you can easily tell OG Italian and American Immigrants style apart.
I tell you more, when restaurant people want to copy from here, they almost never take it as it is, but always have to rebrand it in order to please American taste.
Usually more butter, more dressings or weird combos.
Or brand new dishes you will never find here like chicken parmisan.
@@giulia2098 And I was referring to thousands of immigrants in my very large Italian American community in a very large American city who were born in Italy. They called it gravy. Many people from Campania, Abruzzi (Molise), Calabria, Apulia and Sicily. This was circa 1900. Their descendants still call it gravy. A misunderstanding of the English language at the time that remains in the dialect.
And butter? Never have I seen my mother or grandmother use butter except for baking. It was too expensive for them to use. Most of our Italian cooking is exactly what I have eaten in Italy. I agree with you about the celebrity TV chefs. Over the past 20 - 25 years they have implemented "fusion" cooking not only with Italian recipes but other cultures too. A lot of it is good; a lot of it is bad. I don't complain about it though.
13:30 When I was still a young lad, and this was in 90s eastern Europe, I always remembered that one had to add oil to pasta when boiling or else it would stick together hopelessly. At some point I was told not to do it anymore. Apparently that was because previously only wheat pasta was available and no durum. These days we get a lot of Italian brands, some cheaper and some on the expensive side.
Very true, i know the Problem (also eastern Europe here. There however two main factors in sticky pasta: a) bad pasta and b) not enough water. I have seen friends of mine cooking Barilla Spaghetti to a lump, "cause we need to skimp on water and energy". 100 grams of pasta need a litre of water to swim in, which seems unimaginable to too many people in my region. They use like 100 mk, pour oil on, because they think it saves them instead of just uselessly swimming on top, and always up with spaghetti glued together by all the concentrated starch they could not give to the water anymore..
"And these are my meatballs with grevy, proper mafioso style"...a 4.03. Solo per questo quel video andrebbe distrutto.
Sì esatto, quello che ho pensato anch’io!
1:24 Luciano's face when he saw how much garlic is out there 🤣🤣
Grazie mille
I like how actual chefs know how much of a joke Jamie Oliver is
As an american, I had no idea garlic was used so sparingly in italian food. For my palate, I usually double or triple garlic amounts in recipes since I like that taste profile.
I also heard italians that live in America saying that your garlic it's less strong than italian one so probably for this reason you use more garlic than us
@@Im-trying-but-its-difficult Huh, I had no idea! Neat!
Well I personally think, garlic is a seasoning, not a main ingredient. And Italians seem to think similiarly, not just in this video.
If you want to taste just garlic, just eat a clove in a spoonful of oil or so. If you actually want to taste food, not just garlic, use it sparingly. Same goes basically for everything that gives strong flavours, like chili or such.
For some reason many hobby- and youtube-"chefs" seem to be obsessed with turning those flavours up to 11, sometimes even competing ones. As a result - everything they make tastes all the same, just a cacophony of overpowering flavours which makes it utterly redundant what dish you actually eat. A curry, a pasta, a salad - in the end all basically tastes the same. Another example is steak, when I see some people, mostly Americans on youtube, salting a steak, I get dizzy. I am like: "Dude you still want to taste the expensive meat or do you wanna make salt beef 1800's style. If the latter, watch Townsends to see how it's done properly."
Yikes this turned into a bit of a rant. But honestly, sometimes less is more. Most people these days don't even know anymore that a potato actually has a flavour of it's own.
I lived in Italy for a couple of years and love Italian food. This is one of my favorite channels watching Italian chefs crap all over Americanized Italian. Even Italian restaurants that are run by Italians in America still manage to ruin their food. I suspect they were chased out of Italy because of their cooking rather than having left voluntarily.
Or maybe americans eat americanized ethnic dishes. Its across the board. Your sanctimonious platitudes are a waste of energy
The main wave of Italian immigration consisted of mostly very poor people who, after they got to the USA, were just focused on getting by as best they could. It wasn't an immigration of trained chefs.
italian food for the world: garlic+onion+sauce.... my god 😔
you forgot the olive oil, butter, egg and cream. Most important - everything must be used in one dish.
Otherwise it's not considered Italian on TH-cam.
@Evi1M4chine /whoosh
@Evi1M4chine What are you doing here? Go eat your hot dog
@Evi1M4chine you hit the nail on the head mate, but you don't know it yet.
Exactly as you said: Italian cooking is a variation of a few ingredients.
This channel shows us the techniques to make *many* unique dishes from those few ingredients.
Maybe there is a little snobbism with tomatoes from this region, or mozzarella from the other particular region - but that is only because those places grow that particular ingredient the best! Same goes for most countries - they all have a region which is renowned for this or the other crop.
And there is a distinction between hard cheeses - say Romano or Parmigiano Reggiano, between Carnaroli and Arborio rice, although you'd have to develop a taste palate to recognize it.
I truly hope for your own sake, that you will once *taste* the difference, and drop that "hype" nonsense. Italian eateries have been popular far longer than this word became mainstream on the internet. Heck, they have been for far longer than the internet exists!
@Evi1M4chine non parlare di cose che non sai te pregooooo :c
Ma che bello vedere qualcuno che commenta in modo serio un video di how to basic
They seem to be the nicest Italian judges so far 😂
"Vai"
Grande Antonellone Venditti 😅👍
Even they want to meet and hang out with Frank. That's awesome
Frank pass the test with flying colours, he should be proud for himself man
Vedere How To Basic su questo canale è un qualcosa di mistico xD
2:55 I think the reason for this is the quality of ingredients. At least in the UK, garlic and basil I buy in the supermarket simply doesn't have the same strength and flavour as garlic and basil bought in Italy. Probably it is freshness and sunshine. Anyway, if the basil doesn't taste of much, you will end up putting in a forest.
So, Frank and Lorenzo get a pass from those Italian chefs? Good, good.
Grandioso, Grazie
You should start reviewing some Indian chefs as Indian Italian food scene needs some education and to be reviewed. Most of the ingredients will be regional, but the basics can still remain same. It will really help!
And its nice to see new content again. Hope things are settling there and life is coming back to normal.
Thanks for the advise! Check the lasagna reaction though...
4:05 ho sentito "Bella M..." si è fermato perchè è un signore ma è anche molto sincero. Grand uomo.
Grande Venditti ti seguo da quando facevi musica
Meatballs are one of my favourite things to eat ❤
Was that a howtobasic video?
Mia madre napolitana non mette mai le polpette nella pasta. Sono sempre in un altro piatto. Lei dice che solo Americani le mette nella pasta.
This is a dish from the Abbruzzo region
io sono italiano e le metto...
ma Antonello Venditti che c'entra?
7:54 Antonio Sorrentino, featured on Squisita, added sausage.
‘Proper Mafioso Style’??? Sarebbe da contattarli
o fargli saltare la redazione! 😅 🤣
I'm glad they only had good things to say about Frank otherwise we would have to riot.
Comunque how to basic ha fatto la polpetta migliore
La salsa apogiatta....🤣🤣🤣🤣🤭 muoio
I dont wanna introduce them howtobasic:( Of course I know he is just joke but he lacks the respect for every foods.
That's why I hated that channel. So much meat wasted and the disrespect for food in general. For the sake of entertainment (and money).
@@xMissEerie it's probably expired staff , I guess. Consider supermarkets , restaurants , catering business throw away an inconsiderate number of food then
@@Giacomo020189 I was thinking the same (I hope so)
@@Giacomo020189 Hope it is.
Shame you didn't do Alex the French guy cooking he has whole series about meatballs!
Ecco in partenza la voce della cuoca ... 😢 allegria prima di un funerale ... 😂😊
I really agree with the idea of showing the world the traditional, the authentic Italian cuisine. But I just don't understand all the judgement... These videos and Italian culinary just can't be compared or analysed in the same perspective. Being a Brazilian, ofc I know nothing about any of those. But maybe I'm not parcial (?). Still, I like the channel very much and I want to see it growing.
My commentary would be based on the level of cook the person is. I wouldn't judge Elaina as harshly because she nor Lorenzo should know better. They don't claim to be professionals, they don't sell their food, they're doing their best. It's the people who claim to be really really good cooks who can't cook at all, that's what I dislike
@@jaredgreathouse3672 The thing I like about most of these videos on this channel is that the chefs are not too judgmental ( Most of the time) they do not insult the person's methods, here at max they are poking a bit of fun but that's it. Also personally as an Italian i think that sometimes we get too triggered by american interpretation of our dishes, and we shouldn't since for me Italo - American dishes are a thing, and through the years these dishes have evolved to the tastes of american people more than Italian traditions
@@cangaroojack Yeah I agree. The reason I like this channel is coz they'll show you real, authentic cacio e pepe or risotto or whatever, like the way Italians would recognize it in Italy. I do appreciate the authenticity, even though I'm not Italian myself
Isn't that the guy from the carbonara video?
Mi piacciono molto i vostri video, ma questo non l'ho molto apprezzato. Le ricette parlano di una ricetta tipicamente americana, quindi non ha senso criticarla, è vero la pasta con le polpette la facciamo anche noi, ma non commettono lo stesso peccato di fare una pasta coi fughi e chiamarla carbonara. Inoltre non fanno errori così ridicoli come per gli altri video (a parte i soliti pasta scotta, spaghetti spezzati quantità industriali di roba). Infine How to Basic... La mia vuole essere una critica costruttiva, spero che i prossimi video vi vengano meglio!
Tipicamente americana non proprio perché chi la cucina crede di fare qualcosa di italiano, e si capisce dai tipici riferimenti come il basilico, l'aglio, il parmigiano, ecc. Il format è semplicemente che dei cuochi reagiscono a dei video popolari di un certo piatto. Sottolineo, dei cuochi, non Gino il postino o Debora la portinaia, quindi le piccole critiche che in questi video si fanno, hanno sempre dei motivi, data dalla loro esperienza, e sono così pacati che mi spaventano.
Penso abbiano messo howtobasic perché è nella natura del format, prendono i video più visti che riguardano il piatto, poi non lo hanno di certo criticato, ha fatto anche ridere
A differenza di altri video-reaction in questo caso non ci sono state critiche particolari. Io ho preferito questo proprio perché non sapevo cosa avrei potuto vedere. In un video con protagonista la pizza o la carbonara, specialmente se fatta da stranieri, è ovvio che si troveranno critiche (talvolta poco costruttive, tipiche degli integralisti della cucina).
ma non hanno criticato, giusto allo spaghetto spezzato la signora è rimasta basita XD Il problema è che gli americani pensano che sia un piatto italiano, quando in realtà(almeno per me)si facevano le polpette al sugo e il sugo che avanzava veniva usato il giorno dopo per la pasta come un ragù ma non tutte e due messe insieme XD
Penso che HowToBasic si potesse evitare, bastava non considerarlo un video di cucina (che effettivamente non è) ed escluderlo dalla top3. Però hanno recuperato poi con Epicurious che erano praticamente 3 ricette in una.
Però se in un video di ricette spunta HowToBasic c'è qualcosa di sbagliato
I'm so proud of Frank
Me too
Mi spaventa quanto ci ho messo a capire che era howtobasic
Scusate per il mio italiano crudo, ma... sapevano che Frank è un chef italoamericano? Il suo cognome è "Proto". La sua riceta era un po' di sapienza come chef e un po' di storia della famiglia.
I'm surprised nobody passed out after 12:33 ahaha
4:03 "Proper mafioso style" lol I thought those chefs were gonna get triggered.
If anyone would say “mafioso” to me, I would punch them directly at their faces. Sorry about that. Enough is enough.
@@MrRealgar What about, "It's a me, Mario!"?
@@Yorosero Ahaha if you say that to an italian, he would probably stares at you like "wtf, super marios?"
@@MrRealgar that's what makes you a mafioso so maybe it's right to call you that way 😅
Italians hate mafia. It's like to say "sushi yakuza style" or "american hamburger crips style"
The first one did say she was making an Italian-AMERICAN dish. This is how Americans make Italian food. Garlic….and then more garlic. And then even more garlic.
Lorenzo needs to meet these chefs lol
Stai a magná eh Luciá 🤣🤣🤣
12:40 why!!?!? Pls Leave the kitchen... grazie !!
Ragazza :”mortacci *^#+=!” 😆
Breaking the pasta in half? Someone's got to be kidding.
And they didn't find out Alex's own series on meatballs!
What are ‘Mafiosa style’ meatballs🤔
These French chefs speak very good Chinese.
They are spanish, and they are speaking russian... get your facts right
Wait......
Ciao italia squisita, ho scoperto che c'è un canale giapponese che propone i vostri video sottotitolati in giapponese, per caso vi hanno chiesto il permesso?
No, no! Puoi condividere il link? Grazie
@@italiasquisita il canale si chiama gourmetda
a plentiful dose of shade thrown here:
1. we use so much garlic because we are like children, with no delicateza of taste.
2. same goes for basilico : una foresta ! We have skyscrapers, so everything has to be BIG!
3. we can't pronounce Italian words !
4. who eats pasta for the main course? and puts salsa On TOP! 'appogiata sopra addiritura! '
5. "the decisive moment of an overwhelming end" says one cook,
damningly, and too fast for me to catch the Italian.
Notare nel primo video che visionano la donna alla fine dice "proper mafioso style", perché la mafia è bella, ben fatto yankees👍🏻
I love Luciano Monosilio and everything but he better not mess with Lorenzo >:(
La signora ha avuto un infarto quando ha visto gli spaghetti spezzati XD però a questo giro Lorenzo (tra i non professionali)è piaciuto
Really mafioso style ahah
They also didn’t put Adam regusea on here, who I think has one of the best Italian American spaghetti and meatballs recipes on the internet
A lot of people prefer panko since it provides a crisper result. Not sure if it makes sense for meatballs.
Quella su Bottura era una frecciatina?
Quando ho visto spezzare gli spaghetti mi è venuto un principio d'infarto
2:52 -- "Americans think big" - Please insert photo of Roman Colosseum.
6:56 veramente hanno messo how to basic?!!!??
Ma no raga, il video di how to basic potevate risparmiarglielo ahahah
Che ci fa Luca Ward in questo video?
12:32 guarda Lisa! Puoi vedere l'esatto momento in cui si spezza il suo cuore!
4:13 nato a napoli, vivo in sicilia, mai vista la salsa appoggiata sulla pasta🤷♂️
Sono del Nord e quando vado in Sicilia, a Lentini, mi servono la pasta scondita sulla quale versano un "coppino" o più di salsa. Ho visto fare la stessa cosa anche dalle varie zie: Concetta, Ciuzza, Peppina, Lucietta, ecc... Quindi, per me, che vengo dal Nord, è verità inconfutabile che al Sud si "appoggia la salsa sulla pasta" .
looks like babish upset the other Italians so much they didn't feature his dish in this one lol
qui al Nord non è un piatto molto conosciuto, né in casa e nemmeno al ristorante, quindi si può tranquillamente affermare che è espressione di cucina tipica Abruzzese
io sono Sardo e ogni qual volta ho un sugo con polpette vario spesso i tagli di pasta...ci passano anche gli spaghetti..nulla di scandaloso
Do a lasagna video of this
No.1 said she was making American Italian, not Classic Italian. There is a huge difference people. Get over it😂
They kept saying how the first cook was so American with the way she cooks but she wasn’t American. I don’t necessarily disagree because Americans tend to go overboard with everything but they were quick to judge.
Dopo che ho visto la tipa rompere gli spaghetti ho spento !