@@hawaiibound. I have very straight hair and tried to get permanent curls done to my hair around the same curls as Ava. I'm very grateful that my hair didn't stay curly, apparently my hair doesn't like to curl even permanently. I grew it out and never would think to do it again. There's a lot of work with curly hair. I had mats in my hair because I didn't know how to care for it properly and had no mom or sisters to show me how. One of my classmates was so helpful in helping me get my hair back in shape and became my best friend afterwards. I do not envy anyone who has curls that are not optional. Good luck to them.
@@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-I don't know what your stylist did to you, but I have naturally curly hair and with a good cut and good product, I wash, mousse and blow dry, and I do nothing .... I sleep on it and get up and roll with nice messy curls for two days.
You two have become my favourite TH-camrs, I absolutely love Eva’s cooking, not to mention she’s Calabrian, like myself…. omg all her food is amazing! I have been binge watching your videos & I can’t get enough, I love you guys 👏👏👏😍😍😍
As a Manitobian, I had no idea our Manitoba Flour is a thing in Italy. I called my Mom, who bakes a lot. She did not know either. I googled it, and the flour is from here, but it seems to be an Italian thing. So interesting.
it became a thing some years ago (10ish I would say). we prefer it to our own for some specific dishes, probably because it has less gluten and more proteins than our
Yea, Caputo Manitoba is very popular for NY pizza and home ovens that don’t hit high temperatures. It’s easy to get in any NA city with a Little Italy.
Other words for a "levitino" are "biga" and "poolish." It's a small bit of yeasted dough that sits around and then gets incorporated into the larger bread recipe. Biga and poolish usually sit overnight, though.
I absolutely adore you both. Been binge watching. You have tsken this American to a whole new level of greatness of flavor again. Ive starting to really dislike our foods here. Thank you for sharing your treasures with us.
Fun fact - one of the best (IMO) pasta brands from Abruzzo is Cocco, and they have two wheat sources - local Italian, and a special “Desert Durum” grown to exact specifications on a few farms in Arizona and California - it is not a cheap industrial substitute for Italian, but a preferred flour. So even here in Puglia, I buy the pasta made with American wheat. It’s superb.
Having grown up in CT, I agree it was a staple, but it is more stretched like a regular pizza rather than the small flattened disk it seems she fried. I never heard of the folded thing she calls pizza fritte. Sounds good though.
Great video like always....Well done. I'm neapolitan and Calabrian and see a talented Calabrian make neapolitan food made me double proud and double happy. Great job! And Harper....great T-Shirt ❤
I've heard from amici in Il Mezzogiorno, that pretty much all of that region (including Sicilia/Sardegna) were all pulling for Napoli to achieve the Scudetto, and humiliate the big northern teams in the process.. Yes there are regional rivalries, but when it comes to the "Terroni" versus the North, it's "all hands on deck" as we say in the navy. I was very sad that Calabria was the ONE region I never made it to in my 4 years in Italy.. Sadly it was a wee bit out of the way.. I did make my way down to Bari/Lecce though, since my plan was to train it all the way up the Adriatic coast to Trieste, which I did achieve. So how are the plans going for the bridge between Messina and V. San GIovanni?? Any news?
Don’t worry Eva…my Neapolitan mom can’t say blue jeans. Or airplane. Or hospital. I wonder if she can say batter?? I’m gonna go make the frittatina di pasta so she can criticize me 😂❤😂❤!!! Grazie ragazzi!
It looks like lievitino could be what we call in Portuguese "esponja" ("sponge"): some flour and water (equal amounts) and all the yeast in the recipe. It adds flavor and strength to the dough, rises very fast, but you need to use when it is at its peak (like what Eva shows in the video. After that, it will lose strength, and the final dough will take longer to rise. Thank you so much for your videos! You guys make my every Sunday😄
Loved learning these recipes. I agree 100% about the lard. My dad used to make sausage, cure them, cut them into 2 inch pieces and then preserve them in jars of lard. They were incredible.
Harper - At 10:00 in, it is called a levain, a pre-ferment, or a starter. Very common for very good bread. I do so at a 100% hydration, and from what I've seen so far, that's about what Eva's doing, probably a little drier, matters not. I wouldn't add the sugar, but to each their own. It wouldn't stop me from eating it. Let's say you make 3 kilos of preferment. In the morning, you can take so much for this type of bread, and this much for another, as a building block for everything from baguette, pizza, brioche, English muffins, delicate dinner rolls, etc. Eva - When you deep-fried the pizza-frita dough, and they blew up like blow-fish, and float like a boat, when you were to cool them all puffed up, rather than punching them down, and cut an access hole on the top (about half the width of the bread) before letting them cool (solidify), in that bloated shape. It's easier to do this before they are completely cool and crisp, obviously. I usually drop the lid I cut out, down the hole, to act as a diaper for any juices or sauces, of the food I stuff it with. You can also just bake them, to the same effect, if you want to cut down the fat. About 30 years ago, I was making some pizza-frita sort of thing (basically, a pita), but just when I put them in the oven, I got called out on some emergency. I turned off the oven and ran out the door, and when I got back a few hours later, there were 12 blow-fish crackers in my oven, baked perfectly. Because they were already cool, I couldn't easily cut a top out with a knife or razor, but I was able to just poke a little hole in the top with my pinky, and then, slowly cracked the opening wider, until large enough, that I could stuff what I was going to stuff the pita with, into these ballooned cracker pita. The party loved them, and they held up well, as bread containers go. No catastrophic fails (by leaks, or busted seams). It's just a sandwich really, but with a press agent. It's the same dough, the same stuffings, just in a different form, but they are fun to eat, in that, at first, no one had ever eaten something like this before. There were several creative ways to go about it, and all of them worked. It was fun, and very easy.
All new dishes to me and absolutely amazing , the pasta dish was my favorite, I can see myself eating all of those while taking in the sights , my mother came down from Maine to Rome new york to celebrate the birth of her new great grandson, we ate at a local restaurant that specializes in Italian food and they also make Italian cookies and mom bought a little of everything to take back to Maine to impress her friends in Augusta
Pre fermented dough = biga (?) Hope your eye feels/gets better soon. That montanarina looked divine! It would be perfect bread/tomato/cheese street food heaven for me.
La montanara! This takes me back to my childhood... we would play football in the streets and then we'd swing by the local deli and buy one of these... so tasty!
I love the fried pizza they make in Hungary. There it’s called Lángos and they top it with garlic sour cream and sharp cheese. One of the best things I tasted ever.
Langos is the best! Hungarian street food. The original version of langos is to fry the bread and sprinkle coarse salt on it and rub a garlic clove over the salt. Yummm.
@@rpaerikajoy3111 That reminds me of what my Ukranian grandmother used to eat - rye bread with lard spread on it and topped with sliced raw garlic ant a little salt. Sounds disgusting but really delicious.
I absolutely love your channel and am so glad that I found you! You are such a wonderful couple and compliment each other so well! I am Italian as well but have never been to Italy so I love traveling along with you and Ava’s cooking is amazing!! Thank you for the great content! 👍❤️👏🇮🇹🍝
This process is called a sourdough starter (poolish, levain, et al) and typically can take 12-48 hrs to proof. Looks amazing. Thank you. Buon appetito!
I do agree that the shape of the pasta for certain dishes matters. One of my favorite pasta shapes is campanella . I love it for anything with a cream or cheesey sauce. Oh I'd love a fried pizza in short the shape and size matters!
I never got to Naples on our trip in May because the rain was just so bad and watching this makes me regret it even more!! Hoping to return but now can make a few goodies while I wait. Thank you!
The montanara reminded me of South African vetkoek (pronounced fet kuk) or fatcake, which probably originated from the Dutch oliebol. Balls of unsweetened bread dough are deep fried in oil and eaten plain or filled with any number of fillings, like curry mince, chicken may, polony, chips\fries, cheddar cheese or even just jam, instead of putting a sauce on top.
Eye! What eye? All I can focus on is that crunchy, spaghetti , gooey, thingey that I can’t pronounce. My mouth is watering and I am trying to eat my iPad. OMG Eva you are magic.
LOL, Eva's expression at Harper's wild scene transition was perfect. We love watching you two, here in Arizona it's boiling we would welcome some rain.
I have only ever had taralli baked made with olive oil, found rarely at random import shops in the city where I live. I am obsessed with these adaptations, but now seeing the recipe for the original version makes me so excited!!!! Thank you so much for sharing that recipe! I will be making these just to taste them.
All ways plant the big fruits so you get a bigger plant with bigger fruits, dig the dirt around the plant like a funnel so the water runs towards the plant.
Thank you Eva, my family ancestry is from Calabria and Sicilia( they cooked very differently because of being Americanized for so long) from how it's done in the old country. I am glad to know the correct way of cooking Italian foods now . Thank you! 24:51
I'm excited to meet you! My Italian daughter introduced me to you! So far I love you. I'm Polish....but....thank you God , I married an Italian from Calabrase❤ I hope to learn a lot to impress my Paulo......Love you both.
We get the same dry pasta you use in Italy, here in The Netherlands. La Molisana is one of the least expensive “better” pastas here. Cheaper than Cento or Barilla. Better than Grand Italia (yucch). I see that Vincenzo likes that brand too.
The Hubster here is in LUV with Ava’s Italian English, and l am in l❤ve with you BOTH HarpEr, treat that eye in warm teabags, earl gray will do fab; astringent AND warmth will do it good. No jokes needed here 😎
Hi guys Love your videos. Harper my eye looked like yours when I traveled to Mexico City. Went to a doctor, He said to soak it in chamomile tea. I did it was gone next day. Brew your tea, strain it, pour it in a big mug, let it cool, dip your eye a few times. Hope you try it.🙂
14:41 omg please, yes, make traditional Puglian taralli one day! The good ones are are often difficult to find in the US and I'd love all the tips to make them as they should be at home ❤
That preferment thing Eva did is called a biga. It tends to give the bread a better flavor, though there are exceptions. For example, the dough for pizza Margherita is commonly aged for 24 to 48 hours so a preferment isn't normally used (I think...). In France and Poland they have similar sorts of preferments. In the United States we don't use preferments because we have Wonder Bread. Nobody knows what good bread tastes like, so a preferment is pointless.
@@maddy131 King Arthur Flour company has a different view: "Biga is an Italian term that generically means preferment. It can be quite stiff in texture, or it can be of loose consistency (100% hydration). It is made with flour, water, and a small amount of yeast (the yeast can be as little as 0.1% of the biga flour weight). Once mixed, it is left to ripen for at least several hours, and for as much as 12 to 16 hours. Note that there is no salt in the biga. Unlike pâte fermentée, which is simply a piece of mixed white dough which is removed from a full batch of dough, the biga, lacking salt, is made as a separate step in production." That seems pretty authorative to me.
@@ps5801Biga is used in crusty chewy Italian breads like ciabatta. Poolish has a higher water ratio and produces a light and airy texture like in the fried bread she produced. It was cloud-like. They are similar but not the same. I am a professionally trained baker. There is a difference.
Um yeah my first job was in a bakery and then I worked in another one a decade later... Both used poolish, baked from scratch, etc. It's not terribly difficult to find if you look just a bit. Shrug. (Goes back to eating fresh rye toast with my breakfast)
@ Harper Regarding your eye, our eye lids have micro oil ducts along the eye lashes, occasionally one may become clogged and infected causing redness and swelling to occur. Treatment is usually a warm or hot wash cloth held on the area several times per day, if the condition gets worse then professional medical attention may be needed. The condition is also referred to as having a Stye in your eye. I've had this condition happen to me twice.
I enjoyed your quip, "at least I didn't put pineapple on it!' 🤣 The last time I was in Naples-October 2019, before the pandemic-we were walking in the neighborhood of the Museum of Anthropology. And we saw a sign IN ENGLISH that said, "No pineapples on pizza!" My son andI laughed hysterically because, of course, we agree!
WOOOOOO Harper wearing a Napoli Campione 2023 shirt! #ForzaNapoliSempre I was an actually a nationally registered tifoso of Napoli in 1988-1991, while stationed there, including the last time they won the SCudetto.
Eva! I grew up with pizza frita except my Italian mother made it as a breakfast sweet coated in cinnamon and sugar. Now I make them at every big holiday to honor her♥️
Love your channel ❤! The starter or “preferment” Eva makes is also called “poolish” and is basically when you mix the water, flour and yeast together and leave it to proof before adding it to the main dough. (I know about “poolish” starter from making baguettes 🥖.) This looks delish! Yummmy 😋
OMG! You Guys.... when you took a bite into the frittata , the sound of the crunch made my salivary glands gush lol, I totally could almost taste it!!!
I always wondered if some of the family recipes my Mom and aunts made were from the Naples region (Orchi) where my family is from. Fried dough and Pepper biscuits reigned supreme in our home, and still do! Thanks for the memories!
You guys are so adorable together!! I love her funny little comebacks!! I love all the recipes you guys share!! I love her hair!! Seriously so jealous of her beautiful hair!! You guys have a beautiful healthy relationship whilst still making fun of each other in just the sweetest way!! I love your vids!! I binge watched like 12 of them today lol 🤣🤣🤣
Harper, You got the pink eye from the Stink Eye from Eva for taunting her about not being able to say "Batter" Such a Cad. :-) . Everything Eva makes is special...
I must try to make all these especially the last one, I have 90 percent of the ingredients for most of your recipes on hand at all times, I even have my own lard form all the pork trimmings I keep
The last time I was in Naples I was 10 in 1994. I imagine it's changed slightly in 29 years. Also didn't really travel and explore it. Most of the time we went to school, came home, and played at the park near the apartments. So, I wouldn't know what changed. And I never actually tried any street food. This was fun video.
What makes a guy from Manitoba proud? Farina da Manitoba! ❤️❤️❤️❤️
Yes Italy uses our wheat!! Farina Manitoba cute!!
Fellow Canadian here! Good on you Manitobans, eh!❤
I love Eva's husky voice and huge curly hair. Her cooking is so confident. You are a fun couple to watch.
I'd give anything to have her head of hair. Beautiful!
@@hawaiibound. I have very straight hair and tried to get permanent curls done to my hair around the same curls as Ava. I'm very grateful that my hair didn't stay curly, apparently my hair doesn't like to curl even permanently. I grew it out and never would think to do it again.
There's a lot of work with curly hair. I had mats in my hair because I didn't know how to care for it properly and had no mom or sisters to show me how. One of my classmates was so helpful in helping me get my hair back in shape and became my best friend afterwards. I do not envy anyone who has curls that are not optional. Good luck to them.
Judging by his eye, she's got a legit left hook, too 😳😂
@@edw.b856 😉
@@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-I don't know what your stylist did to you, but I have naturally curly hair and with a good cut and good product, I wash, mousse and blow dry, and I do nothing .... I sleep on it and get up and roll with nice messy curls for two days.
My mother was from Cormons, Italy. Your accent sends me back to my youth!
You two have become my favourite TH-camrs, I absolutely love Eva’s cooking, not to mention she’s Calabrian, like myself…. omg all her food is amazing!
I have been binge watching your videos & I can’t get enough, I love you guys 👏👏👏😍😍😍
As a Manitobian, I had no idea our Manitoba Flour is a thing in Italy. I called my Mom, who bakes a lot. She did not know either. I googled it, and the flour is from here, but it seems to be an Italian thing. So interesting.
it became a thing some years ago (10ish I would say). we prefer it to our own for some specific dishes, probably because it has less gluten and more proteins than our
Manitoba wheat flour is a thing in Sweden, too, but not imported from Canada -- it's the name of a much-prized variety of wheat, grown here too.
Yea, Caputo Manitoba is very popular for NY pizza and home ovens that don’t hit high temperatures. It’s easy to get in any NA city with a Little Italy.
Manitoba has good everything so i am not surprised,
It confused me in recipes, I thought it was some crazy idiom but nope!
Naples is SO underrated. Picture Paris’s grandeur, but bathed in sunlight, everything golden. That’s Napoli.
throw in a few mounds of trash here and there (Thanks, Camorra) and you get a missing element. I love mia Bella Napoli, but I admit it's flaws.
@@ZakhadWOW i guess you don't bud
🤩Bella, Napoli!!🌹
Naples is so much better than Paris. There is no comparison.
To love something is to admit its flaws (with the exception of God).
Harper only has one eye on each side of his face. Hope that comment helps the YT algorithm. :) Always love your vids.
Other words for a "levitino" are "biga" and "poolish." It's a small bit of yeasted dough that sits around and then gets incorporated into the larger bread recipe. Biga and poolish usually sit overnight, though.
I've heard it called a sponge too.
Levitino = Levain
While she was describing it I said “poolish“! 😊
@@dmz7550 We're going to levitate the dough!? :O
@@dmz7550 levain is a sourdough starter and should never get bread yeast. Only wild yeast.
18:30 Harper's shy scream at the sound of breaking pasta ... hilarious 😂😂😂
I absolutely adore you both. Been binge watching. You have tsken this American to a whole new level of greatness of flavor again. Ive starting to really dislike our foods here. Thank you for sharing your treasures with us.
Fun fact - one of the best (IMO) pasta brands from Abruzzo is Cocco, and they have two wheat sources - local Italian, and a special “Desert Durum” grown to exact specifications on a few farms in Arizona and California - it is not a cheap industrial substitute for Italian, but a preferred flour. So even here in Puglia, I buy the pasta made with American wheat. It’s superb.
@@ericpmossMaybe that's why Eva and Harper moved to Arizona!
Best DIY Italian educational channel on the internet. Always something new to improve my skills. Massively entertaining
The pre ferment can also be called a poolish :) or a sponge. Love your show!
or levain among other im sure :)
OR a biga
That first recipe, fried pizza dough with sauce and grated cheese.. a staple of every Italian festival in CT I went to growing up..
Having grown up in CT, I agree it was a staple, but it is more stretched like a regular pizza rather than the small flattened disk it seems she fried. I never heard of the folded thing she calls pizza fritte. Sounds good though.
Eva's on fire today with her sassy comebacks! I am here for it!
Great video like always....Well done. I'm neapolitan and Calabrian and see a talented Calabrian make neapolitan food made me double proud and double happy. Great job! And Harper....great T-Shirt ❤
I've heard from amici in Il Mezzogiorno, that pretty much all of that region (including Sicilia/Sardegna) were all pulling for Napoli to achieve the Scudetto, and humiliate the big northern teams in the process.. Yes there are regional rivalries, but when it comes to the "Terroni" versus the North, it's "all hands on deck" as we say in the navy. I was very sad that Calabria was the ONE region I never made it to in my 4 years in Italy.. Sadly it was a wee bit out of the way.. I did make my way down to Bari/Lecce though, since my plan was to train it all the way up the Adriatic coast to Trieste, which I did achieve.
So how are the plans going for the bridge between Messina and V. San GIovanni?? Any news?
Bug eye...bug eye...bug eye...bug eye...ok, I made fun of his eye! Great video again guys, thanks!
I am in love with this amazing and engaging couple. Eva is intoxicating! I am learning so much from her💜
In sourdough land it's called a "levain"
Sending peace & love from Prince Edward Island, Canada! ✌️
Don’t worry Eva…my Neapolitan mom can’t say blue jeans. Or airplane. Or hospital. I wonder if she can say batter?? I’m gonna go make the frittatina di pasta so she can criticize me 😂❤😂❤!!! Grazie ragazzi!
It looks like lievitino could be what we call in Portuguese "esponja" ("sponge"): some flour and water (equal amounts) and all the yeast in the recipe. It adds flavor and strength to the dough, rises very fast, but you need to use when it is at its peak (like what Eva shows in the video. After that, it will lose strength, and the final dough will take longer to rise.
Thank you so much for your videos! You guys make my every Sunday😄
Harper your hairdo is on another level, in the best possible way
Loved learning these recipes. I agree 100% about the lard. My dad used to make sausage, cure them, cut them into 2 inch pieces and then preserve them in jars of lard. They were incredible.
We just had Eva’s dad’s braciole today for lunch which is made the same way. Incredible, I want to show it in a video
@@PastaGrammar Wow, that sounds delicious. I would love to see that and 'm sure many others as well.
Yes, please. Show braciole
Pozza frita is central Euroe Langos. You can get it almost everywhere here 😂
Starter = leaven.
Harper - At 10:00 in, it is called a levain, a pre-ferment, or a starter. Very common for very good bread. I do so at a 100% hydration, and from what I've seen so far, that's about what Eva's doing, probably a little drier, matters not. I wouldn't add the sugar, but to each their own. It wouldn't stop me from eating it.
Let's say you make 3 kilos of preferment. In the morning, you can take so much for this type of bread, and this much for another, as a building block for everything from baguette, pizza, brioche, English muffins, delicate dinner rolls, etc.
Eva - When you deep-fried the pizza-frita dough, and they blew up like blow-fish, and float like a boat, when you were to cool them all puffed up, rather than punching them down, and cut an access hole on the top (about half the width of the bread) before letting them cool (solidify), in that bloated shape.
It's easier to do this before they are completely cool and crisp, obviously. I usually drop the lid I cut out, down the hole, to act as a diaper for any juices or sauces, of the food I stuff it with. You can also just bake them, to the same effect, if you want to cut down the fat.
About 30 years ago, I was making some pizza-frita sort of thing (basically, a pita), but just when I put them in the oven, I got called out on some emergency. I turned off the oven and ran out the door, and when I got back a few hours later, there were 12 blow-fish crackers in my oven, baked perfectly.
Because they were already cool, I couldn't easily cut a top out with a knife or razor, but I was able to just poke a little hole in the top with my pinky, and then, slowly cracked the opening wider, until large enough, that I could stuff what I was going to stuff the pita with, into these ballooned cracker pita.
The party loved them, and they held up well, as bread containers go. No catastrophic fails (by leaks, or busted seams). It's just a sandwich really, but with a press agent.
It's the same dough, the same stuffings, just in a different form, but they are fun to eat, in that, at first, no one had ever eaten something like this before. There were several creative ways to go about it, and all of them worked. It was fun, and very easy.
You and eva are just such couple goals! Love you guys sm, you're my comfort channel.
Rain is how we get all those wonderful ingredients!
The frittatina de pasta looks amazing!
All new dishes to me and absolutely amazing , the pasta dish was my favorite, I can see myself eating all of those while taking in the sights , my mother came down from Maine to Rome new york to celebrate the birth of her new great grandson, we ate at a local restaurant that specializes in Italian food and they also make Italian cookies and mom bought a little of everything to take back to Maine to impress her friends in Augusta
Street food in Naples looks delicious, I want to eat 👍
Pre fermented dough = biga (?)
Hope your eye feels/gets better soon.
That montanarina looked divine! It would be perfect bread/tomato/cheese street food heaven for me.
La montanara! This takes me back to my childhood... we would play football in the streets and then we'd swing by the local deli and buy one of these... so tasty!
Enjoying my coffee amaretto and watching Pasta Grammar on a Sunday morning is becoming a ritual!
Love you guys and Italy too Napoli is the pick pocket capital of Europe, if not the world. It's a family business in some neighborhoods.
I hate it when Harper says "thank you guys for watching" means a whole 7 days more to wait for another video. You two are great!
I love the fried pizza they make in Hungary. There it’s called Lángos and they top it with garlic sour cream and sharp cheese. One of the best things I tasted ever.
Totally looked like a version of langos to me. Absolutely love it!
Langos is the best! Hungarian street food. The original version of langos is to fry the bread and sprinkle coarse salt on it and rub a garlic clove over the salt. Yummm.
@@rpaerikajoy3111 That reminds me of what my Ukranian grandmother used to eat - rye bread with lard spread on it and topped with sliced raw garlic ant a little salt. Sounds disgusting but really delicious.
I knew Eva would finally poke him in the eye!
I can’t get over the cookware, the Clay Pots 🤩 Absolutely beautiful
Eva you look truly happy when you are in Italy.
Yes Eva my wife Rosilena is from Italy and just as soon as I sell my home, we are moving there.
I absolutely love your channel and am so glad that I found you! You are such a wonderful couple and compliment each other so well! I am Italian as well but have never been to Italy so I love traveling along with you and Ava’s cooking is amazing!! Thank you for the great content! 👍❤️👏🇮🇹🍝
Grazie mille! We're glad you found us, too!
This process is called a sourdough starter (poolish, levain, et al) and typically can take 12-48 hrs to proof. Looks amazing. Thank you. Buon appetito!
Maronna mia i che spettacolo!!Eva si supera semper ❤🙏👏Sempre grandissimi!!!
Harper's eyes finally match!
Pasta Grammar, Thank You.
I used to live in Naples.
Man, I would LOVE one of those "Napoli" t-shirts like Harper is wearing!!!
Frittatina di Pasta Napoletana is a gift! It hits differently!
I do agree that the shape of the pasta for certain dishes matters. One of my favorite pasta shapes is campanella . I love it for anything with a cream or cheesey sauce. Oh I'd love a fried pizza in short the shape and size matters!
I never got to Naples on our trip in May because the rain was just so bad and watching this makes me regret it even more!! Hoping to return but now can make a few goodies while I wait. Thank you!
The montanara reminded me of South African vetkoek (pronounced fet kuk) or fatcake, which probably originated from the Dutch oliebol. Balls of unsweetened bread dough are deep fried in oil and eaten plain or filled with any number of fillings, like curry mince, chicken may, polony, chips\fries, cheddar cheese or even just jam, instead of putting a sauce on top.
Y’all aren’t at a million yet?! The heck?!? Everyone should know about y’all by now and love you as much as I do!
As a EUropen I know that fresh yeast is the "normal" yeast. 😁
Pre-fermented dough is called poolish. 9:50
Eye! What eye? All I can focus on is that crunchy, spaghetti , gooey, thingey that I can’t pronounce. My mouth is watering and I am trying to eat my iPad. OMG Eva you are magic.
LOL, Eva's expression at Harper's wild scene transition was perfect. We love watching you two, here in Arizona it's boiling we would welcome some rain.
They all look amazing, but that last one! 😮😮😮 yes please!
Fried Dough.. great memories of growing up. My Mom would make it for us... Yummy 🤤
I have only ever had taralli baked made with olive oil, found rarely at random import shops in the city where I live. I am obsessed with these adaptations, but now seeing the recipe for the original version makes me so excited!!!! Thank you so much for sharing that recipe! I will be making these just to taste them.
Ooh, yay! Fried pizza! I hope there's a next vid of more Italian streetfood recipe. Now Eva's using the "BUT" keyword perfectly!
All ways plant the big fruits so you get a bigger plant with bigger fruits, dig the dirt around the plant like a funnel so the water runs towards the plant.
Thank you Eva, my family ancestry is from Calabria and Sicilia( they cooked very differently because of being Americanized for so long) from how it's done in the old country. I am glad to know the correct way of cooking Italian foods now . Thank you! 24:51
I'm excited to meet you! My Italian daughter introduced me to you! So far I love you. I'm Polish....but....thank you God , I married an Italian from Calabrase❤ I hope to learn a lot to impress my Paulo......Love you both.
Harper has an EYE for you Eva!!! ❤️
You guys rock!!!! Wish you much success.....
We get the same dry pasta you use in Italy, here in The Netherlands. La Molisana is one of the least expensive “better” pastas here. Cheaper than Cento or Barilla. Better than Grand Italia (yucch). I see that Vincenzo likes that brand too.
Yeah, it’s good stuff!
cant wait to make the Frittatina!!! I would give an additional thumbs up due Harpers shirt of Napoli with El Diego!!!
The Hubster here is in LUV with Ava’s Italian English, and l am in l❤ve with you BOTH
HarpEr, treat that eye in warm teabags, earl gray will do fab; astringent AND warmth will do it good. No jokes needed here 😎
Neapolitan street food is fantastic! The montanarina reminds me of the Crescentine from Bologna, which my grandmother used to fry in lard❤
Wonderful recipes..
But I can't get over how beautiful and rustic is your restaurant!
Your videos are blowing my mind...and Harper's eyes!!! 😂😂😂😂
Go guys! ❤❤❤❤
Having a lot of fun over here in the north; feels like being guest of you both.
When the moon hit his eye like a big pizza pie😊
Hi guys Love your videos. Harper my eye
looked like yours when I traveled to Mexico City. Went to a doctor, He said to soak it in chamomile tea. I did it was gone next day. Brew your tea, strain it, pour it in a big mug, let it cool, dip your eye a few times. Hope you try it.🙂
14:41 omg please, yes, make traditional Puglian taralli one day! The good ones are are often difficult to find in the US and I'd love all the tips to make them as they should be at home ❤
That preferment thing Eva did is called a biga. It tends to give the bread a better flavor, though there are exceptions. For example, the dough for pizza Margherita is commonly aged for 24 to 48 hours so a preferment isn't normally used (I think...).
In France and Poland they have similar sorts of preferments. In the United States we don't use preferments because we have Wonder Bread. Nobody knows what good bread tastes like, so a preferment is pointless.
It’s a poolish starter because of the water ratio. It’s loose. Biga is more like an actual dough. Lower water content.
@@maddy131 King Arthur Flour company has a different view:
"Biga is an Italian term that generically means preferment. It can be quite stiff in texture, or it can be of loose consistency (100% hydration). It is made with flour, water, and a small amount of yeast (the yeast can be as little as 0.1% of the biga flour weight). Once mixed, it is left to ripen for at least several hours, and for as much as 12 to 16 hours. Note that there is no salt in the biga. Unlike pâte fermentée, which is simply a piece of mixed white dough which is removed from a full batch of dough, the biga, lacking salt, is made as a separate step in production."
That seems pretty authorative to me.
come to the SF bay area. We have amazing bread. It's very easy to avoid white bread.
@@ps5801Biga is used in crusty chewy Italian breads like ciabatta. Poolish has a higher water ratio and produces a light and airy texture like in the fried bread she produced. It was cloud-like. They are similar but not the same. I am a professionally trained baker. There is a difference.
Um yeah my first job was in a bakery and then I worked in another one a decade later... Both used poolish, baked from scratch, etc. It's not terribly difficult to find if you look just a bit. Shrug.
(Goes back to eating fresh rye toast with my breakfast)
@ Harper Regarding your eye, our eye lids have micro oil ducts along the eye lashes, occasionally one may become clogged and infected causing redness and swelling to occur.
Treatment is usually a warm or hot wash cloth held on the area several times per day, if the condition gets worse then professional medical attention may be needed.
The condition is also referred to as having a Stye in your eye.
I've had this condition happen to me twice.
I enjoyed your quip, "at least I didn't put pineapple on it!' 🤣 The last time I was in Naples-October 2019, before the pandemic-we were walking in the neighborhood of the Museum of Anthropology. And we saw a sign IN ENGLISH that said, "No pineapples on pizza!" My son andI laughed hysterically because, of course, we agree!
WOOOOOO Harper wearing a Napoli Campione 2023 shirt! #ForzaNapoliSempre I was an actually a nationally registered tifoso of Napoli in 1988-1991, while stationed there, including the last time they won the SCudetto.
Eva! I grew up with pizza frita except my Italian mother made it as a breakfast sweet coated in cinnamon and sugar. Now I make them at every big holiday to honor her♥️
Love your channel ❤!
The starter or “preferment” Eva makes is also called “poolish” and is basically
when you mix the water, flour and yeast together and leave it to proof before adding it to the main dough.
(I know about “poolish” starter from making baguettes 🥖.)
This looks delish! Yummmy 😋
OMG! You Guys.... when you took a bite into the frittata , the sound of the crunch made my salivary glands gush lol, I totally could almost taste it!!!
Love the Pasta Grammer Chanel. Eva & Harper you are both Amazing!
Lievitino is Starter Dough
Beautiful even in the rain 🌧 ❤🤗 love Eva!
Now I’m craving Neapolitan street food.
Even not cooking, we just love you guys ❤
A way to a mans heart is thru his stomach,you a lucky man what a lovely person and a great chef she is!
I always wondered if some of the family recipes my Mom and aunts made were from the Naples region (Orchi) where my family is from. Fried dough and Pepper biscuits reigned supreme in our home, and still do! Thanks for the memories!
Love seeing videos from the Locanda. Such a great location. Ciao ❤
I JUST found this channel and now am binging. Y'all are so cute and I am learning so much!
Love love love. "Mama Mia!" I remember the very funny Alka seltzer commercial.."Mama Mia that is some spicy meat a ball"
Looking forward to new lessons from Eva.
Supremely talented you are expert across all categories
The last one looks amazing
You guys are so adorable together!! I love her funny little comebacks!! I love all the recipes you guys share!! I love her hair!! Seriously so jealous of her beautiful hair!! You guys have a beautiful healthy relationship whilst still making fun of each other in just the sweetest way!! I love your vids!! I binge watched like 12 of them today lol 🤣🤣🤣
Harper, You got the pink eye from the Stink Eye from Eva for taunting her about not being able to say "Batter" Such a Cad. :-) . Everything Eva makes is special...
I must try to make all these especially the last one, I have 90 percent of the ingredients for most of your recipes on hand at all times, I even have my own lard form all the pork trimmings I keep
The last time I was in Naples I was 10 in 1994. I imagine it's changed slightly in 29 years. Also didn't really travel and explore it. Most of the time we went to school, came home, and played at the park near the apartments. So, I wouldn't know what changed. And I never actually tried any street food. This was fun video.
I love the rain.
You guys fill the soul with goodness! ❤
Great t shirt Harper! Forza Napoli Sempre!
Watching you make these beautiful, delicious foods, makes me want to move to Italy. ❤
Love what ever you cook! You two so good!😊😊😊😊
In Thanksgiving: ( USA 🇺🇸) : btw - the Presentation { Awareness- Delicious Culinary} is outstanding: again; outstanding