*Se qualcuno se lo stesse chiedendo, nelle opzioni di TH-cam sono disponibili i sottotitoli in italiano* Un grande grazie alla famiglia Vitolo per averci accompagnato nel cuore della tradizione italoamericana di New York in questo primo episodio dedicato alla Grande Mela. Per chi non lo sapesse vi ricordiamo che è attivo il Summer Sale su tutti i nostri libri, non perdetelo, visitate il sito Ita -> shop.vertical.it/ Eng -> shop.vertical.it/en/ *If anyone was wondering, for the Italian speaking part, Eng subtitles are available in the TH-cam options* A big thank you to the Vitolo family for accompanying us into the heart of the Italian-American tradition of New York City in this first episode dedicated to the Big Apple. For those who don't know, we remind you that the Summer Sale is active on all our books, don't miss it, visit the website
Please make a video on your channel how to make brodo di pollo from old tough stewing hens and another video how to make brodo di carne. Thank you so much
The Italian Parm has become quite a local favourite in the Middlesbrough, UK . Very common in restaurants and takeaways. Great respect to the NY Italian's, gritty folk who like a drink love their food, salt of the earth sort of people. Great video thank you.
un piacere scoprire che queste persone di successo nel mondo provengono dalla tua stessa terra. Ottimo servizio, come sempre, da parte di Italia Squisita
To bad I retired 20 yrs ago to Fl.That's worth a trip back.I gotbout of the bar bussiness in 88. We never herd of your place.We always went into the city on monday night tobeat and drink.That's my favorite.Thankyou.
Thanks for the recipe. I followed it exactly today and it was delicious, the best I've ever made. I made sure I bought better quality whole milk mozzarella and pounded the cutlets like you showed. Great video.
Actually we have something very similar. I live in Nocera, attached to Sarno, hometown of this family. Down here we do "cotoletta alla pizzaiola": more or less the same recipe, but using veal meat, seasoned with a very simple tomato salt and oil sauce, no spices, or at least a few aromatic herbs, like basil.
Thanks for the great video, Emilo Ballato and Italia Squisita. If I'm ever in Manhattan again, I'd like to try Ballato's Chicken Parm because it looks so phenomenally delicisous!
As a person who’s been a long time fan of this channel to get in touch with his Italian heritage. It not only means a lot to see one of these videos in english. But one that takes place in my home town of NYC?? This is amazing!!
ho vissuto in brasile 6 mesi, ho scoperto la chicken parm li, (chiamata parmegiana de frango\de carne) a seconda se di pollo o manzo. subito ero disgustato, poi è diventato il mio comfort food preferito nella mia permanenza sud americana. god bless chicken parm!
Really great video. I loved eating at this place when I lived in NYC. The owner and his son are good people and their success is down to hard work and dedication. This is a story of citizens prospering. Thank God for immigration.
Al di la della qualita' del cibo che puo' essere soggettiva a seconda della cultura.......pagherei solo per mangiare li ed avere il Signor Emilio che si siede al tavolo alla fine del turno serale :D :D :D
@@NOTANOTHERCOOKINGSHOW Yeah, and I've seen him on a few occasions leave some all night card games with the same clothes on for a couple days at an undisclosed building location.
It's great that you are not only exploring Italian cuisine, but also expressions of it outside of Italy. Perhaps you could come to Brazil someday and see what we did to your pizza 🤣🤣🤣
I like Ballato restaurant as where is located 🔝 I definitely liked the main entrance 🔝 I sure like the trousers of the fellow Italian stripes white/black 🔝 The way the owner talked 🔝 Definitely a taste of Italy blended in NY✔️ Thank you 🎼
fatti un giro negli altri video di italia squisita e poi ritorni a raccontarmi se non ci sono insulti. ti basta vedere quello della settimana scorsa quanta merda si è preso Tomei, e stiamo parlando di un personaggio del suo calibro, figurati su quelli che trattano l'america
@@paololuvara7955 ma il bello è che il commento medio arriva dal boomerone che non conosce niente al di fuori della cucina di sua madre, o in generale da persone che hanno zero competenza in cucina. classico italiano medio.
Ma veramente è il contrario ahahah. Non c'è video su Italia Squisita che si salvi. Se è cucina semplice si lamentano. Se è cucina stellata si lamentano. Se è carne si lamentano. Se è verdura si lamentano. Non c'è scampo.
The old world Italians get too offended that the diaspora DARED to stray from the single recipe for each dish by law and DARED to use local ingredients and cater to the tastes of the new land. Italians are the biggest food gatekeepers on the planet, by far.
People talk A LOT about the US-italian food and culture, and often ignore the whole lot of italian heritage and cuisine that Brazil has. I think it received even more italian immigrants than the US has. I hope to see one day this channel showing it.
Tal cual todo el sur de Brasil y Argentina, esta lleno de descendientes de italianos. Acá en Argentina a ese mismo plato también con carne de pollo o vaca, se le llama milanesa napolitana.
It may not be "refined" but I'd take this over the chefs on this channel serving blended pine needles, flowers, and foam on a plate for €80. Deal with it, haters. 😎😎😎
I like putting the sauce over the middle leaving some of the cutlet exposed so you get some nice crispy bits. Not traditional but adds some great texture
1) il piatto esiste da sempre in italia, è la cotoletta alla pizzaiola. La variante in “bianco” la trovate a bologna. 2) mi sembra un’ottima mossa quella di bruciare il prezzemolo nell’olio di frittura 😂
Io conosco la bistecca alla pummarola o alla pizzaiola, non la cotoletta. Dove la fanno? Sempre con il pollo? Mentre la cotoletta bolognese è un po' distante da questa ricetta, anche se ha dei passaggi in comune.
Glia americani sono bravi solo a fare cazzate, non solo in cucina. E quello sbruffone di Bastianich lo chiamano a fare il giudice a masterchef. Che scandola😂
Ma sbaglio o questo ristorante si è visto in diversi film? Cmq, voglio provare a rifare questa ricetta perché sembra molto gustosa. Magari dopo l'estate... 🤣
It’s so funny to see Italians get triggered by this dish as if it’s an abomination simply because it was created in the USA. But they’ll have no problems with the “cotoletta alla bolognese”, a fried cutlet, simmered in stock, then topped with prosciutto and parmigiano. I know there’s a lot of bastardizations of Italian food in the USA, but I can assure you that chicken parm is the finest example of the marriage of the two cultures.
I said the same thing! I said to myself dude those are your people. And if you feel inclined to s*** on them, good for you. But that's a direct window into your personality.
Please make a video on your channel how to make brodo di pollo from old tough stewing hens and another video how to make brodo di carne. Thank you so much!))
I honestly don't know what italians expected to happen when they crossed the ocean by the thousands to USA and Brazil. People adapt and their cuisine adapt with it.
Lol, those are your people. When you watch a movie and a an Italian walks in, and he's fat, dumb, obnoxious, loud, self-righteous, alienating, don't ever forget that those are your people. We simply gave them a home here. If you feel inclined to s*** on your own people that's who you are and I feel very bad for you lol.
Bello vedere le varie declinazioni della nostra cucina nel mondo, senza distruggerla, bel piatto! L'unica cosa che non avrei fatto e' l'olio a crudo alla fine, non mi pare necessario e non penso sia una buona combinazione.
There is one thing that makes no sense to me in this recipe (and please correct me if i'm wrong). It's not the chef's fault, he's great. But why did someone one day, came up with the idea of going through the process of frying a piece of chicken, only to sandwich it between sauce and melted cheese ? I mean, you lose the best thing about fying something with breadcrumbs : the crunch.
Can someone please tell me what the hell is going on with the chicken breasts in the tri-state area…all of a sudden it’s tough, grainy and stringy…😮and it’s disgusting to eat…😢 anyone else experiencing this new phenomenon…
*Se qualcuno se lo stesse chiedendo, nelle opzioni di TH-cam sono disponibili i sottotitoli in italiano* Un grande grazie alla famiglia Vitolo per averci accompagnato nel cuore della tradizione italoamericana di New York in questo primo episodio dedicato alla Grande Mela. Per chi non lo sapesse vi ricordiamo che è attivo il Summer Sale su tutti i nostri libri, non perdetelo, visitate il sito
Ita -> shop.vertical.it/
Eng -> shop.vertical.it/en/
*If anyone was wondering, for the Italian speaking part, Eng subtitles are available in the TH-cam options* A big thank you to the Vitolo family for accompanying us into the heart of the Italian-American tradition of New York City in this first episode dedicated to the Big Apple. For those who don't know, we remind you that the Summer Sale is active on all our books, don't miss it, visit the website
😊😊rh
😊😊😊😊😊
The clearest explanation of a recipe I’ve ever heard. Mille grazie for a precious gift.
I lived in the apartment above Emelio's place in the 80's and 90's and ate there 3 or so times a week. I'm happy to see he's still going strong ❤
My home away from home
Please make a video on your channel how to make brodo di pollo from old tough stewing hens and another video how to make brodo di carne. Thank you so much
@@helmutkrusemann9194 He has brodo recipes
The Italian Parm has become quite a local favourite in the Middlesbrough, UK . Very common in restaurants and takeaways. Great respect to the NY Italian's, gritty folk who like a drink love their food, salt of the earth sort of people. Great video thank you.
What a wonderful video. I love this stuff. che Dio vi benedica!
Sono un' istituzione a NYC ed hanno creato la cucina italoanericana.non è uno scandalo intervistarli per italia squisita,anzi.
Esatto.
Non sono d'accordo, questo è solo per avere più visibilità su TH-cam in USA 🇺🇸
Chicken parm? Haha dai per favore...
@@rubeniannaccone8979 ma i sottotitoli ci sono.
un piacere scoprire che queste persone di successo nel mondo provengono dalla tua stessa terra. Ottimo servizio, come sempre, da parte di Italia Squisita
As much as I hate NYC because of how Adams & DeBozo destroyed it, seeing little treasures like this make me fall back in love with my city.
This channel rocks! Never a dull moment, always showcasing heart and skills.
To bad I retired 20 yrs ago to Fl.That's worth a trip back.I gotbout of the bar bussiness in 88. We never herd of your place.We always went into the city on monday night tobeat and drink.That's my favorite.Thankyou.
You can go to Anthony’s restaurant in Fort Lauderdale called vitolo ! Fabulous restaurant
Heard...not Herd
Thanks for the recipe. I followed it exactly today and it was delicious, the best I've ever made. I made sure I bought better quality whole milk mozzarella and pounded the cutlets like you showed. Great video.
Actually we have something very similar. I live in Nocera, attached to Sarno, hometown of this family. Down here we do "cotoletta alla pizzaiola": more or less the same recipe, but using veal meat, seasoned with a very simple tomato salt and oil sauce, no spices, or at least a few aromatic herbs, like basil.
Veal meat makes IT more tasty. And IS good Recycling. Every milk cow has to born a veal once a year to continue giving milk.
That sounds delicious
That looks fantastic. I’ve been making my version of Chicken parm but now I’m doing it this way.
Thanks for the great video, Emilo Ballato and Italia Squisita. If I'm ever in Manhattan again, I'd like to try Ballato's Chicken Parm because it looks so phenomenally delicisous!
As a person who’s been a long time fan of this channel to get in touch with his Italian heritage. It not only means a lot to see one of these videos in english. But one that takes place in my home town of NYC?? This is amazing!!
ho vissuto in brasile 6 mesi, ho scoperto la chicken parm li, (chiamata parmegiana de frango\de carne) a seconda se di pollo o manzo. subito ero disgustato, poi è diventato il mio comfort food preferito nella mia permanenza sud americana. god bless chicken parm!
It’s comfort food .
Quality wholesome ingredients, easy to cook at home !
What’s not to like.
Sir, my family and I will definitely come see you the next time we are visiting NYC. Chef's food looks delicious! Much respect from Northern NY.
Ecco perche nei film e nelle serie gli italiani vengono rappresentati così 😂😂
Really great video. I loved eating at this place when I lived in NYC. The owner and his son are good people and their success is down to hard work and dedication. This is a story of citizens prospering. Thank God for immigration.
That looks more like vodka sauce than marinara sauce.
He is New York. The real New York. Enjoyed.
At 6:45, chef says "marinara sauce". My eyes say Vodka Sauce. Can we get some clarification, please?
excellent presentation, thank you for sharing your awesome recipe!
perfect, not to much sauce, hate when ppl put to much sauce. this looks perfect, well done sir
Al di la della qualita' del cibo che puo' essere soggettiva a seconda della cultura.......pagherei solo per mangiare li ed avere il Signor Emilio che si siede al tavolo alla fine del turno serale :D :D :D
He sits outside the restaurnat in that chair all year guarding the restaurant. The chef usually leaves before he does. Hes a true NYC legend.
@@NOTANOTHERCOOKINGSHOW Yeah, and I've seen him on a few occasions leave some all night card games with the same clothes on for a couple days at an undisclosed building location.
That looks absolutely delicious! My compliments to you.
Yum! Looks fabulous! Thanks for sharing. I may have to hit you up next time I'm in NYC!
Perfect‼️👍🏻🇩🇪🇮🇹
I don't have to go to NY for this. I cook it at home in my kitchen in 🇩🇪👍🏻
It's great that you are not only exploring Italian cuisine, but also expressions of it outside of Italy. Perhaps you could come to Brazil someday and see what we did to your pizza 🤣🤣🤣
I like Ballato restaurant as where is located 🔝
I definitely liked the main entrance 🔝
I sure like the trousers of the fellow Italian stripes white/black 🔝
The way the owner talked 🔝
Definitely a taste of Italy blended in NY✔️
Thank you 🎼
Looking good, yum!💜
Se non fossimo su ItaliaSquisita i commenti sarebbero solo insulti
fatti un giro negli altri video di italia squisita e poi ritorni a raccontarmi se non ci sono insulti. ti basta vedere quello della settimana scorsa quanta merda si è preso Tomei, e stiamo parlando di un personaggio del suo calibro, figurati su quelli che trattano l'america
@@MrYoite96 niente di nuovo da parte degli italiani, ma se fossimo sul canale di Mochohf sarebbe pure peggio
@@paololuvara7955 ma il bello è che il commento medio arriva dal boomerone che non conosce niente al di fuori della cucina di sua madre, o in generale da persone che hanno zero competenza in cucina. classico italiano medio.
Ma veramente è il contrario ahahah.
Non c'è video su Italia Squisita che si salvi. Se è cucina semplice si lamentano. Se è cucina stellata si lamentano. Se è carne si lamentano. Se è verdura si lamentano. Non c'è scampo.
@@mariodoccia6129 quando ho scritto c'erano quasi solo commenti positivi.
E io questo piatto lo proverei eccome.
The way Chef makes this is so close to mine!!! Exquisite! I think mine would be close, but Ballatos I know would be better! Chef's Kiss! 😘
Crispy, the key. Looks fantastic.
Immigrant Italians reimagined a new cuisine based on what was available. Pls do more on Italian diasporic cuisine.
The old world Italians get too offended that the diaspora DARED to stray from the single recipe for each dish by law and DARED to use local ingredients and cater to the tastes of the new land. Italians are the biggest food gatekeepers on the planet, by far.
No..please don't..... Italian cousine has so much more to show....no need for US fast food🤨
@@oskifan1 Some of us, I would really like to try this chicken Parm instead😍
Nice! The parsley trick! ❤
Very good place. Liked going for. Lunch when I was in the neighborhood
Love ir.Thanks guys.
I think this is really cool stuff!!!!
People talk A LOT about the US-italian food and culture, and often ignore the whole lot of italian heritage and cuisine that Brazil has. I think it received even more italian immigrants than the US has. I hope to see one day this channel showing it.
We know and we will! 🇧🇷
Tal cual todo el sur de Brasil y Argentina, esta lleno de descendientes de italianos. Acá en Argentina a ese mismo plato también con carne de pollo o vaca, se le llama milanesa napolitana.
@@ikkigames. In Brazil we call milanesa when it's just the meat coated and fried, parmegiana when it has the sauce and cheese.
@@ikkigames.O è milanese oppure è napoletana.
Don't forget the diaspora in Australia!
Perfection! 🤤
Buonissimo, braviiiiiii
fa strano sentire un ragazzo con un perfetto accento newyorkese dire "I don't want to complicate it too much" parlando di cucina italo-americana 😁
Ci ha messo 12 strati di formaggio su quella chicken parm, ma lo perdoniamo 😂
Love that @italiasquisita came to New York!
Mi piacete molto. Bravo chef. Il locale mi piace tanto.
Thanks for sharing!! Question... What is typically served with this?
Questa nel panino al mare.....Che te lo dico a fare!!❤ Vogliamo più servizi di altri italiani all'estero!!!!
Bravo!!
my favorite. you can also make this with mignon, its even better
Looks amazing
Do you change the oil out everytime
An honor to view this video..
Are you Stevie Wonder?😂
It may not be "refined" but I'd take this over the chefs on this channel serving blended pine needles, flowers, and foam on a plate for €80. Deal with it, haters. 😎😎😎
Well...the channel was originally about cousine not fast food 😉....just sad to see where it's going now🫤
@@themountain59spell check 😢
What is the sauce the chef uses? Marinara? Does not look like one. Can't figure out what he is saying.
Fate altri video in italia o francia ❤❤❤❤
Continuate cosi👌👌👌
Perfection 👌
Looks delicious! How can I make a good marinara sauce?
I like putting the sauce over the middle leaving some of the cutlet exposed so you get some nice crispy bits. Not traditional but adds some great texture
Outstanding
That looks 🔥😋✌️🙏❤️
Cooked beautifully
It looked perfect without squirting oil on top of the finished product. ❤️
Complimenti.....
Una Cotoletta Semplicemente Perfetta.....!!!!!
Well, you could call it an interpretation of an Italian "fettina alla pizzaiola"..a richer one indeed! :)
Gooall.. Bravi e Basta!❤😂
How much $ is that in NYC?
The menu says the charge is $40. I would love to meet Emilio & Anthony!
Looks great
I Have To Go There! WooF!!🐶🐶
È una cotoletta alla pizzaiola praticamente ❤️
1) il piatto esiste da sempre in italia, è la cotoletta alla pizzaiola. La variante in “bianco” la trovate a bologna.
2) mi sembra un’ottima mossa quella di bruciare il prezzemolo nell’olio di frittura 😂
Bravissimo,volevo dirlo pure io😅😅😅😅
Non volevo scriverlo per non fare il solito rompi palle. Pensavo che magari il prezzemolo non bruciasse ahha
Io conosco la bistecca alla pummarola o alla pizzaiola, non la cotoletta. Dove la fanno? Sempre con il pollo?
Mentre la cotoletta bolognese è un po' distante da questa ricetta, anche se ha dei passaggi in comune.
@@elijahvud8281 a roma si fa, ma con il vitello più frequentemente
Glia americani sono bravi solo a fare cazzate, non solo in cucina. E quello sbruffone di Bastianich lo chiamano a fare il giudice a masterchef. Che scandola😂
see you Oct 31st when my wife and I visit from Toronto. ciao!💖
Ma sbaglio o questo ristorante si è visto in diversi film? Cmq, voglio provare a rifare questa ricetta perché sembra molto gustosa. Magari dopo l'estate... 🤣
Also popular in the north east of england known as the Parmo, mainly around Middlesbrough
Totally different from when I ate here in'93 '94.!
It’s so funny to see Italians get triggered by this dish as if it’s an abomination simply because it was created in the USA. But they’ll have no problems with the “cotoletta alla bolognese”, a fried cutlet, simmered in stock, then topped with prosciutto and parmigiano. I know there’s a lot of bastardizations of Italian food in the USA, but I can assure you that chicken parm is the finest example of the marriage of the two cultures.
I said the same thing! I said to myself dude those are your people. And if you feel inclined to s*** on them, good for you. But that's a direct window into your personality.
italians are triggered because its just schnitzel with cheese lmao
Well...people who actually know how to cook are riled up because how it is made in this clip.... abomination. And I am not even Italian 😅
Italy didn’t even have tomatoes until America gave it to them
Please make a video on your channel how to make brodo di pollo from old tough stewing hens and another video how to make brodo di carne. Thank you so much!))
Every Italian that watched this looked at the calendar to see if today is April 1st...
I honestly don't know what italians expected to happen when they crossed the ocean by the thousands to USA and Brazil. People adapt and their cuisine adapt with it.
Lol, those are your people. When you watch a movie and a an Italian walks in, and he's fat, dumb, obnoxious, loud, self-righteous, alienating, don't ever forget that those are your people. We simply gave them a home here. If you feel inclined to s*** on your own people that's who you are and I feel very bad for you lol.
Italians are the biggest food gatekeepers on the planet, by far.
Good job Anthony. Where is my coupon for watching your chicken parm tutorial? 😆
Lookas great but no sauce on the top or as a side?
Nice to see this on this channel considering how much disdain Italians have for Italian-American food.
There's a growing minority that's not that superficial and would try American-italian dishes with no problem or prejudice.
That guy owes me money.
nice to see such low fat low calories meal
Sto piatto me lo faceva mi madre da piccolo
I so miss New York and all the Italian food , not so in Pennsylvania ❤ Ciao Baby
Coloro che violentano la cucina italiana all’estero… mai esistita in Italia sta ricetta
is this an Italian dish?
La tecnica di cottura seppur con ingredienti diversi è quella della cotoletta bolognese. Chi critica senza sapere e’ il classico italiano da rdc.
Bello vedere le varie declinazioni della nostra cucina nel mondo, senza distruggerla, bel piatto! L'unica cosa che non avrei fatto e' l'olio a crudo alla fine, non mi pare necessario e non penso sia una buona combinazione.
Agree. Why would you deep fry and then throw more oil on? Especially with all of that cheese.
excellent
Great Good!
There is one thing that makes no sense to me in this recipe (and please correct me if i'm wrong). It's not the chef's fault, he's great. But why did someone one day, came up with the idea of going through the process of frying a piece of chicken, only to sandwich it between sauce and melted cheese ?
I mean, you lose the best thing about fying something with breadcrumbs : the crunch.
Looks like he added about a pound of butter to his marinara
Can someone please tell me what the hell is going on with the chicken breasts in the tri-state area…all of a sudden it’s tough, grainy and stringy…😮and it’s disgusting to eat…😢 anyone else experiencing this new phenomenon…
Il piatto più godurioso della cucina italoamericana. Sicuramente da ripetere a casa!
Ma quel sugo alla marinara che ha aggiunto alla cotoletta, cosa sarebbe?
We will!
Il prezzemolo bruciato ñell olio a che cosa serve?
Damn, I wished I lived in the neighborhood. Mine never looks that good.
I’m on my way. 😊