@@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.
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.
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.
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.
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?
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♥️
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.
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😄
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.
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.
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!
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! 👍❤️👏🇮🇹🍝
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!
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.
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!
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)
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!
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.
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.
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.
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.
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.
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.
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!
The size of the onion has to do with the amount of the leaves it has before the daylight gets long enough to make the onion bulb out. Every layer in the onion is the result of the amount of leaves. Each leaf is an onion layer.
I grew up eating "fried dough" on Sundays. We would have sauce and parmesan or butter and powdered sugar. Later I learned about "fry bread" and then "Indian tacos". Amazing what can be done with fried pizza dough!
@ 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.
Bechamel is one of the five mother sauces in French cookery and yes Eva, it's the same as what we call white gravy or cream gravy in the south....white roux, milk.
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!❤
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).
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.
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.
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.
My mother was from Cormons, Italy. Your accent sends me back to my youth!
The pre ferment can also be called a poolish :) or a sponge. Love your show!
or levain among other im sure :)
OR a biga
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!
18:30 Harper's shy scream at the sound of breaking pasta ... hilarious 😂😂😂
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?
Best DIY Italian educational channel on the internet. Always something new to improve my skills. Massively entertaining
I am in love with this amazing and engaging couple. Eva is intoxicating! I am learning so much from her💜
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♥️
The frittatina de pasta looks amazing!
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
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😄
Enjoying my coffee amaretto and watching Pasta Grammar on a Sunday morning is becoming a ritual!
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!
Even not cooking, we just love you guys ❤
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.
You and eva are just such couple goals! Love you guys sm, you're my comfort channel.
I can’t get over the cookware, the Clay Pots 🤩 Absolutely beautiful
Rain is how we get all those wonderful ingredients!
Frittatina di Pasta Napoletana is a gift! It hits differently!
Street food in Naples looks delicious, I want to eat 👍
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!
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!
Harper your hairdo is on another level, in the best possible way
You guys rock!!!! Wish you much success.....
You guys fill the soul with goodness! ❤
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!
As a EUropen I know that fresh yeast is the "normal" yeast. 😁
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.
The last one looks amazing
They all look amazing, but that last one! 😮😮😮 yes please!
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.
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!
Maronna mia i che spettacolo!!Eva si supera semper ❤🙏👏Sempre grandissimi!!!
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)
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!
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.
My mouth is watering. Loved.
Pre-fermented dough is called poolish. 9:50
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.
Looking forward to new lessons from Eva.
Neapolitan street food is fantastic! The montanarina reminds me of the Crescentine from Bologna, which my grandmother used to fry in lard❤
I love the rain.
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.
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.
Supremely talented you are expert across all categories
That last dish oh my
Wonderful recipes..
But I can't get over how beautiful and rustic is your restaurant!
I JUST found this channel and now am binging. Y'all are so cute and I am learning so much!
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!
Harper has an EYE for you Eva!!! ❤️
Bug eye...bug eye...bug eye...bug eye...ok, I made fun of his eye! Great video again guys, thanks!
🎶When the moon hits your eye, and you looka' like you cry, thatsa' 'Arper!🎶
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.
Love watching you guys!!!
Harper only has one eye on each side of his face. Hope that comment helps the YT algorithm. :) Always love your vids.
Fried Dough.. great memories of growing up. My Mom would make it for us... Yummy 🤤
Having a lot of fun over here in the north; feels like being guest of you both.
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.
Roma, Venezia e Milano sono le capitali ....
Barcellona e parigi
Ooh, yay! Fried pizza! I hope there's a next vid of more Italian streetfood recipe. Now Eva's using the "BUT" keyword perfectly!
Watching you make these beautiful, delicious foods, makes me want to move to Italy. ❤
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!
My new favorite channel!
I love your channel!!
We adore y'all! Your weekly videos are the highlight of our Monday lunch breaks!!
That was pretty cool.
I like the last recipe it actually made sense.
Thanks guys.
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!
Now I’m craving Neapolitan street food.
Everything looked delicious
cant wait to make the Frittatina!!! I would give an additional thumbs up due Harpers shirt of Napoli with El Diego!!!
I love your videos guys! Thanks for the awesome content! 😊
Your videos are blowing my mind...and Harper's eyes!!! 😂😂😂😂
Go guys! ❤❤❤❤
Awesome recipes, thanks for sharing ❤️❤️👍👍❤️❤️
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!
Awesome dishes. Thankyou for teaching them ❤️
White gravy...bechamel...so good
Love the Pasta Grammer Chanel. Eva & Harper you are both Amazing!
Lievitino is Starter Dough
A way to a mans heart is thru his stomach,you a lucky man what a lovely person and a great chef she is!
The size of the onion has to do with the amount of the leaves it has before the daylight gets long enough to make the onion bulb out.
Every layer in the onion is the result of the amount of leaves.
Each leaf is an onion layer.
I grew up eating "fried dough" on Sundays. We would have sauce and parmesan or butter and powdered sugar. Later I learned about "fry bread" and then "Indian tacos". Amazing what can be done with fried pizza dough!
Y’all are the best!!
@ 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.
That last dish?! You have got to be kidding... I'd go to Naples just to try that!!
I’m so happy we see eye to eye on all things food
Harper's eyes finally match!
Harper -
"I love me some street food 😋
*Rain* .....
Guess we're doing this at home!"
Beautiful even in the rain 🌧 ❤🤗 love Eva!
Everything looked tasty!
Once again proves why "va fa Napoli" is not an insult! 😊😉✌️🍻🚬
Thank you!❤
Like the last 2. Willing to try!
Grazie per un altro fantastico video! ❤
Guess I'm weird because street food in the rain sounds amazing.
My kids love it when I make deep-fried pizza..
Love the channel..
Bechamel is one of the five mother sauces in French cookery and yes Eva, it's the same as what we call white gravy or cream gravy in the south....white roux, milk.