Chef, I've been doing the zeppole with anchovy for about 10 years now, continuing a family tradition since my wife's grandmother passed. Thank you for sharing.
I feel like I'm watching a master class in Italian cuisine and it's free! Those panzos look amazing. Deep frying them is the only way to go. Panzos taste so much better deep fried than baked. I especially love the crispy crunchy ends. Pizza dough and the deep fryer were and are just meant to be together.
I loved watching my nonna make pizza fritta when I was young thanks for posting the video brings back so many memories and can almost smell her cooking again
My Grandma used to say Pitzie Fritz now I know she was actually saying Pizza fritas. We ate them with regular table sugar and peperoni inside. SO DELICIOUS! Thank you for the video.
Chef, you are magic in the kitchen. Everything you make looks so wonderful. I have my Calabrian Grandmom’s rolling pin. I’m sure Grandpop made it for her. It’s about 3’ long and as big around as a quarter. I treasure it and use it, feeling she’s with me every time. Buon Natalie.
Hello Pasquale enjoyed watching you as you explained how you were making the different dishes. On the Z EPPOLE FOR CHRISTMAS my Mom did not roll out the dough but pulled it apart and stuffed a piece of Baccala in the middle then drop it in the hot oil and it came out in different shapes. 11/17 2017.....HAPPY THANKSGIVING TO YOU AND FAMMILY
I just watches 'Buon-A-Petitti' video on zeppole. I really like to see all the recipes from the long ago. Some of them take time, but they are so much better than store bought. I have been watching many of your videos. Thank You.
loved this video and you made me happy so many people don't know what a zeppole is. when i tell them i use to put anchovies it the center they make funny faces ha they do not know what they are missing. i use anchovies in so many dishes and no one knows how the flavors are so rich and delicious...send more videos, i loved it and you are just so adorable i feel like a kid again at my families sunday dinners.
My La Nonna used to make a wine cookie. White wine in the dough, and after frying, she would dip in a Red Wine and Sugar glaze. May all time favorite cookies. Do you know how to make those? Saluda!
I burned myself! Lol! They were wonderful! Love watching you! Your videos are such a blessing! Your knowledge is priceless! May the Lord, keep you and bless you! Your son too! You are a blessing to him and these videos will be his greatest treasure!
Thanks chef for your delicious recipes. We make something very similar to your pizza fritta and we always add sugar on top then sprinkle with cinnamon... smells so good...
Thank you for this video! I have been trying to find a recipe for something my grandparents sometimes made at Christmas that they called "dough babies" and it recently occured to me that it was probably Zeppole. I tried a recipe, but it wasn't right - it was too airy. I think this might be it! I'll try it next and see.
This may be a strange request, but could you do a video speaking Italian? I love your voice! I'm sure you speak dialect. I'm so happy to hear your voice.
@@joshfontanella I'm from Naples. It's very interesting. That being said, EVERY region has it's own dialect. No one speaks "dialect". Dialect is *not* a language.
@@johnchase4408 Sometimes it's a bit of a grey area. Generally a language is written as well as spoken, while a dialect is just spoken until it is promoted to the status of a language usually for political purposes. When a dialect becomes a national language it then becomes codified into the nation's literary tradition. The Italian standard language comes from the Tuscan dialect as there where was already lots of literature published in that dialect, Dante, Leonardo da Vinci etc. That being said all of the dialects in Italy are dialects of vulgar Latin some mixed with with other influinces, for example Puglia, Sicily and Calabria have influince from the Catalan, Greek and Arabic languages and French to some degree. I'm sure you already know this being from Napoli. As well as Spanish, French, portugese etc. Being dialects of vulgar Latin. In the end all linguistic codes are essentially beautifuly complex dialects, some of which have been better polished and chosen to occupy a particular role and this becomes standardised and recognised as a language.
Where I am from,pizza fritta is known as Beavertails...someone took that idea and has made a fortune marketing pizza fritta as something new. Italians knew about this ages ago.
I don't deep fry like you do all that often, because of how much oil is used by deep frying. Am just curious do you re-use your oil , and also how long does the oil keep after it has been used once? Do you use the oil that has previously been used in other recipes or do you use new oil? Your answers would be greatly appreciated.
Wonderful video & demonstration. I would love to see what you like to cook on Xmas eve. Do you have a favorite fish dish for a large gathering? Thankyou for your videos & your hard bringing them to us. Cheers :)
I just recently found out that I am Italian!! Who knew haha!! Explains why I keep getting asked if I'm Italian lol. I need some help learning too cook REAL Italian food. Any suggestions you could offer??? Thanks
Your recipes are very similar to what my mother used to cook. My mother's family was from Casserta. Your fried zeppole were the same except at Christmas she would drench them with honey and candy shots. My paternal grandmother was a Bove from Sorrento. Do you have a recipe for stuffed veal breast?
Signor Pasquale, mille mille grazie per averci mostrato come fare pizze fritte come si fare a Orsara. Just like my family made. You inspired us to make this for our christmas table (con nu boun bicchier de vino rusc !) Did you ever make calciuncell'? Like panzerotti, but smaller and inside is I think ceci and chocolate and rum? I could never figure out what my grandmother put in those things. But, we always had them around for when people came by to visit during the holidays. Grazie, Love your posts! Buone feste
This man doesn’t need classes in English. Maybe you should try some classes in Italian, see how you do. My father barely spoke English. He did homework with me when was going to school and became a union Plumber. I enjoy him Pasquale immensely
Hi, thank you for sharing the recepy ...one question ... for the zeepole you use the same pizza dough but is more liquid so just need to add more water to the dough ?
Wow, that's cool. What kind of camera is that on your glasses? Tell Santa Clause to bring you a single induction burner to put on your middle counter so the cameraman does not have to follow you over to the stove and you can stay in one spot to make it easy on you while filming. Looks great thanks for posting.
Thank you for speaking Italian (dialect) I love it- reminds me of my dad and family!
I felt the same! Miss listening to my dad speaking with my Aunts and Uncles
I could watch Pasquale cook for hours, so entertaining and educational!
Chef, I've been doing the zeppole with anchovy for about 10 years now, continuing a family tradition since my wife's grandmother passed. Thank you for sharing.
My grandmother was from calibria. She would make them for Christmas Eve with anchovies .they were the best
I feel like I'm watching a master class in Italian cuisine and it's free! Those panzos look amazing. Deep frying them is the only way to go. Panzos taste so much better deep fried than baked. I especially love the crispy crunchy ends. Pizza dough and the deep fryer were and are just meant to be together.
I loved watching my nonna make pizza fritta when I was young thanks for posting the video brings back so many memories and can almost smell her cooking again
My Grandma used to say Pitzie Fritz now I know she was actually saying Pizza fritas. We ate them with regular table sugar and peperoni inside. SO DELICIOUS! Thank you for the video.
Bonjour, j'aime beaucoup ce que vous faites. Vs êtes génial. Merci beaucoup
I love this guy! Thank you, Chef.
just spent 10 hours cooking at a 4 star Italian restaurant and I can't stop watching your amazing cuisine you have a new fan,thank you sir.
The nerve of this guy so happy. Love this guy makes me want to do a cook
Makes you want to do a cook? O_o
He’s so sweet. So adorable!
Grazie per la ricetta chef! I made this recipe for my wife and she says I poso sposare! We live in Canada and love your recipes! Mille grazie!
Chef, you are magic in the kitchen. Everything you make looks so wonderful. I have my Calabrian Grandmom’s rolling pin. I’m sure Grandpop made it for her. It’s about 3’ long and as big around as a quarter. I treasure it and use it, feeling she’s with me every time. Buon Natalie.
Love pizza frittata with butter and sugar! Yummy! I make it with Sunday breakfast 🍳
I love watching you cook! Grazie 😘
My grandmother made these for us in the 60’s @ Christmas for us kids and we all called them “old ladies”. Powdered sugar on top too.....yummmm.
Hello Pasquale enjoyed watching you as you explained how you were making the different dishes. On the Z EPPOLE FOR CHRISTMAS my Mom did not roll out the dough but pulled it apart and stuffed a piece of Baccala in the middle then drop it in the hot oil and it came out in different shapes. 11/17 2017.....HAPPY THANKSGIVING TO YOU AND FAMMILY
Tried a recipe of urs and it tasted amazing, keep up the good work
I just watches 'Buon-A-Petitti' video on zeppole. I really like to see all the recipes from the long ago. Some of them take time, but they are so much better than store bought. I have been watching many of your videos. Thank You.
I was looking all over for a traditional panzarotti recipe. Yours is the best!
What?
We would eat pizza on Friday’s!!!! Especially during a Lent. And then the sugar and cinnamon fried massa! Yum!
My family is from Molfetta. We also stuff the panzerotte with tuna & fried onions. Have you ever stuffed them like that. Delicious.
In Abruzzo we call these Scorpelle the dough is flavored with anise seeds molto delicious. Buon Natale.
Once again many thanks You are wonderful
Bouna Natale
loved this video and you made me happy so many people don't know what a zeppole is. when i tell them i use to put anchovies it the center they make funny faces ha they do not know what they are missing. i use anchovies in so many dishes and no one knows how the flavors are so rich and delicious...send more videos, i loved it and you are just so adorable i feel like a kid again at my families sunday dinners.
My mother is Pugliese , she always puts tomato sauce on the pizza fritta. We eat it for lunch on the 24th December
I’m gonna make a panzerotti for the guys at work ! Thank you for the tutorial! As always it looks amazing!
I love everything you make....thank you.
My La Nonna used to make a wine cookie. White wine in the dough, and after frying, she would dip in a Red Wine and Sugar glaze. May all time favorite cookies. Do you know how to make those? Saluda!
So glad I stumbled upon your video's. You take me back to my youth. I feel like I'm standing in my Nonna's kitchen.
I burned myself! Lol! They were wonderful! Love watching you! Your videos are such a blessing! Your knowledge is priceless! May the Lord, keep you and bless you! Your son too! You are a blessing to him and these videos will be his greatest treasure!
Thanks chef for your delicious recipes. We make something very similar to your pizza fritta and we always add sugar on top then sprinkle with cinnamon... smells so good...
Thank you for this video! I have been trying to find a recipe for something my grandparents sometimes made at Christmas that they called "dough babies" and it recently occured to me that it was probably Zeppole. I tried a recipe, but it wasn't right - it was too airy. I think this might be it! I'll try it next and see.
This is the best.... what i miss so much.❤❤❤❤❤ this takes me back....
I also make Zeppoles using either Baccala ( Cod Fish) or Anchovies for Christmas etc.
Thank you looks delicious
❤could you please show us how to make crispelli. Ricotta. I would like to make them. Thank you
This may be a strange request, but could you do a video speaking Italian? I love your voice! I'm sure you speak dialect.
I'm so happy to hear your voice.
Everyone speaks "dialect". Bar none. Dialect is the regional speach pattern. That's it. It itself is not a language.
@@johnchase4408 please reaserch dialects of italy you will find it very interesting
@@joshfontanella I'm from Naples. It's very interesting. That being said, EVERY region has it's own dialect. No one speaks "dialect". Dialect is *not* a language.
@@johnchase4408 Sometimes it's a bit of a grey area.
Generally a language is written as well as spoken, while a dialect is just spoken until it is promoted to the status of a language usually for political purposes. When a dialect becomes a national language it then becomes codified into the nation's literary tradition.
The Italian standard language comes from the Tuscan dialect as there where was already lots of literature published in that dialect, Dante, Leonardo da Vinci etc.
That being said all of the dialects in Italy are dialects of vulgar Latin some mixed with with other influinces, for example Puglia, Sicily and Calabria have influince from the Catalan, Greek and Arabic languages and French to some degree. I'm sure you already know this being from Napoli.
As well as Spanish, French, portugese etc. Being dialects of vulgar Latin.
In the end all linguistic codes are essentially beautifuly complex dialects, some of which have been better polished and chosen to occupy a particular role and this becomes standardised and recognised as a language.
Why u dont speak italian buy Rosetta stone dipshit
dude ur skills have so much improved over 2 years lol.
Thank you for sharing these. Could you please show us how to make torrone one day? Thank you
Where I am from,pizza fritta is known as Beavertails...someone took that idea and has made a fortune marketing pizza fritta as something new. Italians knew about this ages ago.
I don't deep fry like you do all that often, because of how much oil is used by deep frying. Am just curious do you re-use your oil , and also how long does the oil keep after it has been used once?
Do you use the oil that has previously been used in other recipes or do you use new oil? Your answers would be greatly appreciated.
Wishing you well pasqual.
Do you have a porchetta recipe...
Love love love watching you! You’re hilarious….making zeppole look like chubby baby…lol
Wonderful video & demonstration. I would love to see what you like to cook on Xmas eve. Do you have a favorite fish dish for a large gathering? Thankyou for your videos & your hard bringing them to us. Cheers :)
Great video....just subscribed to your channel! Keep up the great cooking!
Can these be baked for the non fryer people ;)
That laught at 16:15 Great recipes, probably gonna try them out.
What are those glasses for.??? What
How do those glasses help you with cooking? Please respond! ♥️
I just recently found out that I am Italian!! Who knew haha!! Explains why I keep getting asked if I'm Italian lol. I need some help learning too cook REAL Italian food. Any suggestions you could offer??? Thanks
GOING OUT TO MAKE SOME RIGHT NOW!
Love love love 💕 watching you! You’re hilarious~your foods look awesome and I have made many. Your zeppole that looks like a baby cracked me up…lmao 🤣
What did you do to the dough to make it softer for the zeppoles? Add water?
Like you said, you just have to add a little more water to it.
+OrsaraRecipes do you add more water to the previously made dough or do you add more water to the dough recipe from the beginning?
Mi piacciono le tue ricette!
Love you cooking we need more
I am so in love!
Your recipes are very similar to what my mother used to cook. My mother's family was from Casserta. Your fried zeppole were the same except at Christmas she would drench them with honey and candy shots. My paternal grandmother was a Bove from Sorrento. Do you have a recipe for stuffed veal breast?
What is the recipe for Zeppolis?
Signor Pasquale, mille mille grazie per averci mostrato come fare pizze fritte come si fare a Orsara. Just like my family made. You inspired us to make this for our christmas table (con nu boun bicchier de vino rusc !) Did you ever make calciuncell'? Like panzerotti, but smaller and inside is I think ceci and chocolate and rum? I could never figure out what my grandmother put in those things. But, we always had them around for when people came by to visit during the holidays.
Grazie, Love your posts! Buone feste
This man doesn’t need classes in English. Maybe you should try some classes in Italian, see how you do.
My father barely spoke English. He did homework with me when was going to school and became a union
Plumber. I enjoy him Pasquale immensely
I've got to try this, thank you
Orsara has his apache helicopter aiming device on. Does he have some hellfire missals he's cooking up?
Google Glass, there is no end to Chef's surprises!
Love this. Sure brings back some great memories.
Hi, thank you for sharing the recepy ...one question ... for the zeepole you use the same pizza dough but is more liquid so just need to add more water to the dough ?
Did you ever find out about the zeppole dough? I was wondering the same thing and I can’t find the recipe for the dough even on his website
👏 Pasquale sembrano squisiti grazie per condividere io sono di Triggiano Bari 😊🍷☕️🍰
Hi Chef, is there a written recipe for the panzarotti?
Sei un grande paesano
The subtitles made me almost die of laughter! brilliant
+Roz Sa LMAO! That was hilarious. Some of his words came out as yiddish.
Why the hell do you need subtitles??
Ffs.
To add taste to the zeppole, add fresh rosemary in the mixture.
Looks yummy!!!!
Grazie!
Love Pasquale my grandbabies watch with me lol
I'm from Orsara too
Can you bake these?
Bravo! What part of Italy do you come from?
Grazie
Gilberto
I believe he comes from Puglia..a Real Southerner, Like Myself
Here in Uruguay we call them Pizza Fritta= Torta Frita , Panzerotti= Empanadas , Zeppole= Buñuelos
Heavy italian heritage down in this area.
Yes, sausage is beautiful in a panzarotti. There was not enough sause though!
Finally a fried calzone! Mmmmm
Can you make a braciole? I tuoi video sono fantastici. i use them to cook off to my dad
You are a pleasure to watch, Sir. :o)
My mom used granulated sugar on hers yum
What kind of oil did you use to fry?
I used canola oil for this recipe.
Yes, I saw your bottle of oil on your counter after I asked the question. Thanks for getting back to me though. Merry Christmas!
THANKS SO MUCH.... :p
Love your channel :)
Lmfaoo 😂 the part about the baby zepole
I am so hungry right now.
Wow, that's cool. What kind of camera is that on your glasses? Tell Santa Clause to bring you a single induction burner to put on your middle counter so the cameraman does not have to follow you over to the stove and you can stay in one spot to make it easy on you while filming. Looks great thanks for posting.
grande!
The audio keeps changing.
(casatelle) casadeddi
puoi fare questa ricetta!
We ate pizza frita with vino cotto.
Per favore la ricetta per la sfoglia
Show respect 🤌🏾
We don’t use garlic
Butter and sugar
yum!
We call the first ones empanadas, pizza fritta, we call it buñuelos.... Viva Pasquale!
Fried pizza Pizza Fritta
good glasses by the way
:)
ma tu sei grande! hahahaha