I know very well the Osteria LeLogge! From 1988 to 1998 we were often here in our holiday in May and September. It is famous for his former chef Gianni Brunelli. Many german politicians could one meet, called the "Toskana Fraktion". Gianni and his wife were very friendly to their guests and we lived here a happy life.
Обожаю Италию и итальянцев ! ) Люблю путешествовать по Италии и посещать уютные ресторанчики с прекрасной кухней и людьми! Пусть Италия процветает в веках и дарит людям радость своим теплом, гостеприимством и любящим сердцем!
There were so many good things in Russia, too. I want to visit this country, at least once in my lifetime. I think russian dishes are not that bad either ;)
@@ВладимирМарусенко-у1х А можно я, как всегда, буду отдыхать в Италии, по привычке уже, позволите? А макарошки Вы уж как-нибудь сами хрумкайте, без серпа и молота! 😂🤣🤪
I’ve been to Milan, Bologna, and Rome. Like anywhere, the restaurants can be hit and miss. I would say that for Italy, there are more hits than misses.
I love that all-electric kitchen! It lacks a certain whoosh of the traditional flaming gas stoves, but damn, it looks a lot easier to keep clean and those induction cookers are fast and efficient.
Electric stoves do require some getting used to, as they don’t heat up/down as fast as you would want them to, but I’ll take them over the mess. They’re also finding out that gas stoves are not good for your health.
@@bluesummers5051, with the new induction stoves heat changes are almost instantaneous, just like gas. Good ones are expensive as hell but they are literally mind-blowingly fast. A friend of mine who lives where gas is unavailable (and propane tanks are not allowed either because of the fire hazard) recently spent a bundle on a new induction range and it is really impressive.
Je suis amoureux de l'Italie et particulièrement de la ville de Sienne. Je ne manquerai pas lors d'une prochaine visite d'aller dîner dans ce merveilleux restaurant. Vive l'Italie !
I loved everything about this spaghetti recipe and the chef's were phenomenal! Looks delicious for sure! The only thing that annoyed me a little as a personal preference, was the induction cooktop. I prefer FIRE 🔥 and I enjoy watching professional chef's harnessing and taming the fire 🔥 and heat to cook their amazing orders that pour in. I really don't think induction took anything away from the finished product which looked fantastic but, I just loved watch chef's cooking with fire 🔥
That threw me too. I have seen studies that say the response times are just as good as with gas but, l prefer gas. I'm sure the induction cooktops are easier and quicker to clean though.
Fire is necessary for stirfry but here I think this chef knows what he is doing. Economic and practical considerations are decisive. The effect is the same.
Man kriegt direkt diese echten, unverfälschten italienischen "Vibes". Sie hat einfach was ganz Spezielles, die ( authentische ) italienische Küche: Klasse der Rohprodukte, diese gewisse Traditionaltät ( alte Rezepte noch von der "nonna" und sowas ), gleichzeitig diese gewisse "Lässigkeit" in der Zubereitung, die ganze Atmosphäre des Lokals scheint irgendwie in die Pasta "einzuziehen"... wisst schon, was ich zu sagen versuche ;-) Übrigens "Lässigkeit": Hier schreit irgendwie gar keiner rum oder so - keiner baut irgendwie Hierarchien und Druck auf.. 🤔 Etwas, ohne das es ja - angeblich ( aus deutscher Sicht ) - in Profi-Küchen "nicht geht". Siehe da - doch: Und das Essen sieht top aus 👌🏻 👌🏻
This is the only and best way to cook. Ready in minutes, highest quality and affordable. Brands like Knorr, using a microwave, deep freeze shit and such trash has nothing to do with cooking. This is cooking.
I like a hearty meal, amazing food but I don’t want to leave the table feeling hungry, I thought that “nouvelle cuisine” was dead. I’m happy to eat at a roadside Les Routiers restaurants in France, never left hungry, don’t break the bank, what’s good enough for French truck drivers is good enough for me, they are a rather discerning group.
I think it was a tasting portion for the servers. Notice he didn’t put it in the window for a server to pick up. Also, the size of dishes are small as you are perhaps gonna eat many of different ones.
@@jeanjacques9980 I haven't had personal experience but I've seen videos like the Iron Chef with his son at a very expensive restaurant which was alot of artistic show and tell but basically some drops of sauce next to almost no food. It seems embarrassing and ridiculous to me.
This restaurant is fantastic, amazing food. We booked another reservation as we ended the first meal (€500 for two with some indulgent wine). Only downside is we arranged to eat in the beautiful main room downstairs as I had just proposed to my wife and when we turned up, they had bumped us off upstairs which was not what had originally been booked. Food was great but that hacked me off, especially as we had driven from Florence just for the meal.
Gosh these are little portions! I thought it’s at least one!..Little portions for everything…probably big prices for everything..but I am sure it’s delicious! 😉😜😄
Just guessing - at 4:19: That Sting on the picture? Might be completely wrong. I just know he owns a manor in Tuscany, where he resides most of the year.
Needs fermented anchovy Sauce...liqumun or garum....kinda pricy tho so if you're on a budget just use the anchovy and olive oil they are packed in. Ancient ingredients.. Also try fresh Roman herbs
Whenever I am searing, out comes my Finex cast iron with a polished surface. BTW, I figured out how to season a carbon steel wok and the trick is to clean the pan to bare unoxidized metal and then oxidize it at a specific temperature. If you overheat the pan you lose the bluing. Then you can season at a lower temperature with a little oil.@@pookiestock
Video auto- promozionale di quel ristorante, dato che mostra cotture anche di altre pietanze, purea/purè compreso, che con "la ricetta semplice" degli Spaghetti del titolo non c'entrano una mazza. Più che le pietanze, ho trovato interessanti quelle padelline professionali di diversa fattura. Le pinze in metallo ormai sono diventate un must, ma certe volte ricordano i gessetti sulla lavagna, stridono!
0:47 - Seriously, that piece of onion fell onto the super-clean stove only a few centimeters away from the pan, why discard it instead of putting it into the pan?
I think you can add all kind of fresh herbs you have : parsley of course, but also tarragon, basil, chives, and a little bit of Salvia (not to much because it's very tasty)...
Two thousand years ago there were Roman empire there, in their late phase, it it is true that the wine cellar was built by Etruscans, there has to be like at least 2500 years ago...
I know very well the Osteria LeLogge! From 1988 to 1998 we were often here in our holiday in May and September. It is famous for his former chef Gianni Brunelli. Many german politicians could one meet, called the "Toskana Fraktion". Gianni and his wife were very friendly to their guests and we lived here a happy life.
Lucky you, did you have a favorite dish or wine?
italians are one of a kind, so many amazing things coming from ONE country its not fair
That's called culture.
😅😅😅
Indeed, it’s true!
Ok@@briteppr62
😂😂😂...
Nice lesson on making sauce in pan, adding pasta, and then mixing in the cheese. Looks creamy and delicious.
Обожаю Италию и итальянцев ! ) Люблю путешествовать по Италии и посещать уютные ресторанчики с прекрасной кухней и людьми! Пусть Италия процветает в веках и дарит людям радость своим теплом, гостеприимством и любящим сердцем!
Солидарен! Сьена великолепна! Всех благ итальяшки❤
Thank God, not in Russian hands!
There were so many good things in Russia, too. I want to visit this country, at least once in my lifetime. I think russian dishes are not that bad either ;)
сиди лучше в России с серпом и молотом и жри макарошки)))
@@ВладимирМарусенко-у1х А можно я, как всегда, буду отдыхать в Италии, по привычке уже, позволите? А макарошки Вы уж как-нибудь сами хрумкайте, без серпа и молота! 😂🤣🤪
Grazie Chef per la ricetta e spiegazione esecutiva ineccepibile. Oggi la proverò. Elisa Sanna
I’ve been to Milan, Bologna, and Rome. Like anywhere, the restaurants can be hit and miss. I would say that for Italy, there are more hits than misses.
thing is, even the misses in Italy are better than many of the "typical restaurants" in the US.
and the pasta was ALWAYS cooked perfectly
@@paolomasone3754
Not true about misses in Italy. I’ve dined in many world class US restaurants. I’ve walked out of a few restaurants in Italy.
Olive Garden cook the same like this restaurant
I love that all-electric kitchen! It lacks a certain whoosh of the traditional flaming gas stoves, but damn, it looks a lot easier to keep clean and those induction cookers are fast and efficient.
You donT WANT to know how it was cooking in the 70s or 80s...todays much better
Electric stoves do require some getting used to, as they don’t heat up/down as fast as you would want them to, but I’ll take them over the mess. They’re also finding out that gas stoves are not good for your health.
No sane cook will opt for electric.
@@bluesummers5051, with the new induction stoves heat changes are almost instantaneous, just like gas. Good ones are expensive as hell but they are literally mind-blowingly fast. A friend of mine who lives where gas is unavailable (and propane tanks are not allowed either because of the fire hazard) recently spent a bundle on a new induction range and it is really impressive.
@@aragregorian6039 What are the benefits of gas over a new induction stove? I don't know much about stoves that's why I ask.
Aden, I need another video of just that wine cellar! And every cellar going forward... LOL! Awesome!
Je suis amoureux de l'Italie et particulièrement de la ville de Sienne. Je ne manquerai pas lors d'une prochaine visite d'aller dîner dans ce merveilleux restaurant. Vive l'Italie !
I admire the relaxed, serious concentration 🖤
Commitment.
In this recipe what is translated with broth (water) is actually vegetable broth i.e. broth made with water, salt, celery, onion and carrot.
It can be used pasta cooking water, less taste, more smoothy IMHO
@@gerardodandrea1166 yeah it is common to use it to thicken a sauce for pasta but then it is not a broth
Thank you! I wondered what that was.
I think in English you would describe the liquid as vegetable stock?
Бред!
I loved everything about this spaghetti recipe and the chef's were phenomenal! Looks delicious for sure! The only thing that annoyed me a little as a personal preference, was the induction cooktop. I prefer FIRE 🔥 and I enjoy watching professional chef's harnessing and taming the fire 🔥 and heat to cook their amazing orders that pour in. I really don't think induction took anything away from the finished product which looked fantastic but, I just loved watch chef's cooking with fire 🔥
That threw me too. I have seen studies that say the response times are just as good as with gas but, l prefer gas. I'm sure the induction cooktops are easier and quicker to clean though.
@@nikiTricoteuse right??? I totally agree 👍
Fire is necessary for stirfry but here I think this chef knows what he is doing. Economic and practical considerations are decisive. The effect is the same.
If I lived in one of those apartments above that restaurant, I would go insane.
Yep, me too! Lol!!
That is one gorgeous kitchen with a plus plus mis en place.
Sei nella mia città e il ristorante Le Logge è sempre una garanzia 😊
The emulsification and texture of that sauce is PERFECT
That onion.... that one piece of (the whole) onion... Stressed me out.
Videos like this should come with a trigger warning for us OCD types. 😂
😂🤣😂 I thought when there is no camera he certainly puts it back!
Right. Because the root is still there in the Food
Me too!
It was an artichoke
Man kriegt direkt diese echten, unverfälschten italienischen "Vibes".
Sie hat einfach was ganz Spezielles, die ( authentische ) italienische Küche:
Klasse der Rohprodukte, diese gewisse Traditionaltät ( alte Rezepte noch von der "nonna" und sowas ), gleichzeitig diese gewisse "Lässigkeit" in der Zubereitung, die ganze Atmosphäre des Lokals scheint irgendwie in die Pasta "einzuziehen"... wisst schon, was ich zu sagen versuche ;-)
Übrigens "Lässigkeit":
Hier schreit irgendwie gar keiner rum oder so - keiner baut irgendwie Hierarchien und Druck auf.. 🤔
Etwas, ohne das es ja - angeblich ( aus deutscher Sicht ) - in Profi-Küchen "nicht geht".
Siehe da - doch: Und das Essen sieht top aus
👌🏻 👌🏻
Outstanding, thank you for sharing, cheers!😎🥂👍
Siena è stupenda
Grazie❤, è semplicissimo! E che ristorante e cantina squisiti fossero, ovviamente, sono rimasto stupito:)))
bravissimo chef !!
Ich hab mir gedacht wer wohl mit den paar nudeln satt werden würde und dann hat der Koch auch noch zwei Portionen daraus gemacht.
ja unfassbar, ich dacht mir, die pfanne mal 10 is meins. unfassbar echt
Die Italiener sind eben nicht so verfressen wie die Deutschen. Und deshalb auch nicht so fett.
Meist gibt es ja mehrere Gänge 🤗
Wow! Looks good and really interesting seeing that Etruscan built cellar!
This is the only and best way to cook. Ready in minutes, highest quality and affordable. Brands like Knorr, using a microwave, deep freeze shit and such trash has nothing to do with cooking. This is cooking.
I like a hearty meal, amazing food but I don’t want to leave the table feeling hungry, I thought that “nouvelle cuisine” was dead. I’m happy to eat at a roadside Les Routiers restaurants in France, never left hungry, don’t break the bank, what’s good enough for French truck drivers is good enough for me, they are a rather discerning group.
I think it was a tasting portion for the servers. Notice he didn’t put it in the window for a server to pick up. Also, the size of dishes are small as you are perhaps gonna eat many of different ones.
@@IBOGW Perhaps, but I’ve had experience, tiny meal and huge bill.
Ignorant oaf!
@@jeanjacques9980 I haven't had personal experience but I've seen videos like the Iron Chef with his son at a very expensive restaurant which was alot of artistic show and tell but basically some drops of sauce next to almost no food. It seems embarrassing and ridiculous to me.
@@jdub8766 Agree, apparently six chips served with fish and chips meal at Kerridge restaurant and brutally expensive.
Stupendo Chef!
So happy to see NO Teflon coated pan! 🎉
シンプルで、例え字幕なしでも観て分かり易く一般家庭でも出来るところが素晴らしいです！😊✨👍
調理場がIHの調理器具で、IHだけしかない家庭や1人暮らしの人にも、真似しやすくて参考になります！😊💡✨
Piatto fantastico! 🤤
This restaurant is fantastic, amazing food. We booked another reservation as we ended the first meal (€500 for two with some indulgent wine). Only downside is we arranged to eat in the beautiful main room downstairs as I had just proposed to my wife and when we turned up, they had bumped us off upstairs which was not what had originally been booked. Food was great but that hacked me off, especially as we had driven from Florence just for the meal.
I am so very sorry that happened to you. I am a pork belly FREAK... I like it in any form and prepared any way.. But hey... Your wife said yes!!!
that spaghetti im trying with that pancetta ..yummy
It’s a good thing I’m fluent in Danish. Now I know how to make noodles.
Gosh these are little portions! I thought it’s at least one!..Little portions for everything…probably big prices for everything..but I am sure it’s delicious! 😉😜😄
Pasta is a starter, no need for huge plates
Do you know an Italian set menu? Antipasti, zuppa, pasta, pesce, carne, dolce. How big should the portions be?
It's really very nice and professionally done, but the portions are manageable
これなら作れそう
Simple is best. I will do it today😋
These guys cook so quietly and intensely, it almost feels like they are cooking in a church.
Simple dish with less ingredients, I will try this out today, but I don't have Pecorino, using Grana Padano instead. NOTICE: A dish without garlic!
Suuuper, Danke, Top....
Ganz in Ruhe.... Profi
Quanti bei ricordi Siena ❤
Maybe the only „normal“ restaurant without having aluminum pans in use! You are great! ❤ Aluminium causes Alzheimer…
O privilégio que queria ter! ❤
I have no idea what you said my italian friend but your food looks delicious
Mon rêve, ce serait d'avoir inventé la cuisine italienne.
My dream would be to invent Italian cuisine.
A beautiful life. Molto bene.
What’s with the tweezers for cooking??
It is quite usual...
I trust no chef that doesn't cook with gas.
"5 minutes without water"
Adds water after 2 minutes.
Les pâtes ne sont assurément pas "All Dente". Trop cuites à mon goût. Mais la sauce me semble excellente!!! 🙂
Super ! Chef 😊
Wish this food exist in my country. Would love to make a video about it!
Well, apart from turning one portion into two I was seriously considering flying off to Tuscany for lunch. That was absorbing.
Edit is a great function.
It looks amazing and I am sure it tastes amazing too but nowhere near the amount of food that would be sufficient for my hunger
It's just the starter after the soup and before the fish course, stupid 😢
great video...at least the chef is saying something...unlike the steak video...he told us no details
Place for wine cool
Merci pour la recette de belgique.
That exhaust vent was designed to torture the hungry that walk the path.
Better not be too hungry.
man kann es fast riechen,wie lecker das sein wird
You have never really had food until you have eaten in Italy
da würde ich verhungern. Sowas den Gästen vorzusetzen ist schon krass. Da mache ich mir meine Spagetti selber.
aha, und warum genau bitte?
@@petermueller7407 50g Spaghetti auf dem Teller, warum den Wohl. 😂
keep whipping those potatoes, Sting was here once 🐝
So sad you erased your video of the ballerina dancing stravaganza the only video i used to watch frequently from your channel
"Some herbs..."...what herbs?
Thyme, rosemary, sage, oregano, marjoram, tarragon ...-- have your pick!
Se a me portassero un piatto di spaghetti in tale quantità li denuncerei alla procura della repubblica!!!
Pigeon with mash, order a sandwich on the side. 😂 10:35
Italien ist das Himmelreich der Kochkunst. 😋😊
I would feel a bit short changed if I got that 2nd bowl of pasta. The first one was loaded up.
It was a sample plate ( to taste )
Just guessing - at 4:19:
That Sting on the picture?
Might be completely wrong.
I just know he owns a manor in Tuscany, where he resides most of the year.
That man knows how to live
Needs fermented anchovy Sauce...liqumun or garum....kinda pricy tho so if you're on a budget just use the anchovy and olive oil they are packed in. Ancient ingredients..
Also try fresh Roman herbs
Why ruin a superb simple dish?
Yummmmm.
Electric stove top?? No gas?
My thought exactly
beautiful
Когда он сказал ежеминутно, я подумал он русский 😍
А когда сказал: - Три минуты, что подумал?😂
Er ist Ukraina,geflohen von der Krim???
@@FriedbertHanika😅 Те, кто умеют готовить вкусную пищу, остались в Крыму ! Спрос только растёт….😊
Molto buono
2:00 That piece of onion with the root on it is making me nervous
Why so small plate of noodle?
Ein Traum😊
The manage ot times requiers great experience
👍👍
Is that a carbon steel pan the young cook was using? I’ve been wondering if they can be used on an electric stove.
They work well with induction, although that pan looks stainless to me.
@@TomJones-tx7pb the soups chef had the carbon steel pan. The chef had stainless😊 steel
Whenever I am searing, out comes my Finex cast iron with a polished surface. BTW, I figured out how to season a carbon steel wok and the trick is to clean the pan to bare unoxidized metal and then oxidize it at a specific temperature. If you overheat the pan you lose the bluing. Then you can season at a lower temperature with a little oil.@@pookiestock
I wonder how the chef likes cooking on that electric stovetop.
Wow! No flame cooking!
Once you experience induction stoves, there’s no going back.
Gas stoves. 😢
Top kitchen
Я бы тоже хотел такое ведёрко с тёртым пармезаном.
Not often you see a pro using induction cooktop, is it?
Onion, spring onion (?), pancetta, vegetable stock, what green stuff was added then??
Erba cipollina, chives in english, molto buona anche cruda nelle insalate
Chive?
Video auto- promozionale di quel ristorante, dato che mostra cotture anche di altre pietanze, purea/purè compreso, che con "la ricetta semplice" degli Spaghetti del titolo non c'entrano una mazza. Più che le pietanze, ho trovato interessanti quelle padelline professionali di diversa fattura.
Le pinze in metallo ormai sono diventate un must, ma certe volte ricordano i gessetti sulla lavagna, stridono!
I wonder why this is called Spaghetti Mancini? Is this video produced by the Mancini pasta company (artisan brand)?
Why so little pasta
Did anyone else click on this just to see if the chef was actually Graham Coxon from Blur?
Chefs love making as much noise as possible
0:47 - Seriously, that piece of onion fell onto the super-clean stove only a few centimeters away from the pan, why discard it instead of putting it into the pan?
Ohh the humanity 🙄
That hob would drive me mad!
Wer soll denn von dem bisschen Nudeln satt werden? Da verhungert man doch schon während des Essens!
What (fresh?) herbs did the chef put in the sauce? Parsley?
Erba cipollina.
I think you can add all kind of fresh herbs you have : parsley of course, but also tarragon, basil, chives, and a little bit of Salvia (not to much because it's very tasty)...
Looked like chives
One mouthful and it’s gone!
Two thousand years ago there were Roman empire there, in their late phase, it it is true that the wine cellar was built by Etruscans, there has to be like at least 2500 years ago...