Thanks to Masterworks for sponsoring our wild pasta adventure! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks 🖼: masterworks.art/pastagrammar
I tried to do the skip waiting list but i had to register first for some reason it wouldn't let me skip I'm in the waiting list don't worry just letting you know. Could i fix it some how?
La cosa bella di questo canale è che, apparentemente, dovrebbe mostrare la cucina italiana agli americani, ma state scavando così a fondo nelle diverse mentalità culinarie italiane che anche per noi è una continua scoperta! Continuate così, ragazzi. Un abbraccio dal Molise!
The Prince mentioned a lot of Albanian regions but he missed one. My father’s family is from San Constantino Albanese in Basilicata, north of the border of Calabria. It is also Albanian and is the home of a world renowned Albanian folk music and dance group. Thanks for highlighting our heritage.
Basilicata gets often overlooked and it's such a shame. My mum is from northern Basilicata and i've been there often enough to know how good it is over there. It's kind of a mix of three different areas of influence, Calabrian to the south, Apulian to the north-east and Campanian to the north-west, which all meld together and form something unique but also very recognizable. Also it's one of the safest and chillest southern regions you can visit and its climate varies greatly. I recommend watching the movie "Basilicata Coast-to-Coast" to get a good deep dive into what makes the region so special.
@@mygetawayart my mom’s family is from the Basilicata Campania related area, a village called San Fele. I was disappointed that CNN canceled Stanley Tucci before he got to Basilicata.
Exactly, and actually every Southern Italy region has at least one Albanian settlement. Moreover he also made another mistake: he said that Sicily was the last place Albanian settled, but most recent settlement is the only one located in Abruzzo named "Villa Badessa", established in 1743
One of your best videos so far. The 'richness' and complexity of our country is neverending. Food is where it all comes out clearly and undeniably and I hope, actually I'm sure, that this channel is one of those which render a great service in explaining our culture abroad. When it is misinterpreted it hurts, and videos like this explain why.
All countries are misinterpreted in other countrie, Indian food, Japanese food, middle eastern food and yes it is annoying but also sushi they sell in Italy is not real sushi. I think it is normal.
Da italiana, siciliana, palermitana vi ringrazio per quello che raccontate e che ci fate conoscere che mi fa apprezzare sempre di più le nostre tradizioni, mai banali!🥰
I want to thank that prince for his singing and his inspiring speech that just brought me out of a bad mood and reminded me of how awesome life can be ❤
Anna I This is why we know we can trust what we hear on Pasta Grammar. Unlike a certain world famous chef who puts peas and mushrooms in "carbonara," or that Giada chick who adds cinnamon (!?!?!), when Eva says something is so, it is so. Careful honesty. You don't see that much anymore.
I think Eva know how difficult is made the Filindeu (a Sardinian pasta) and if you watch some videos on TH-cam (there is one for sure) you can realize why she's so "diplomatic". 😉 PS Eva, se dovessi leggere: la prima pasta non somiglia, almeno nel risultato finale, alla Fregola Sarda?
@@quiricosolinas7876 Oddio, dovresti dirlo ai tuoi compaesani anche, ora non posso andare troppo indietro nel tempo perché mentirei (nel senso che onestamente non me lo ricordo, facevo il militare a Macomer, anche se me sa la mangiai a Bosa Marina la prima volta), però qualche anno fa a Sant'Antioco ricordo che la chiamavano Fregola (magari lo facevano perché ero un turista, non lo so). Comunque non è un problema, se si chiama Fregula, così la chiamerò. 👍
Its truly inspiring to see the artisan nature of pasta and how Italy adapted by so many different regions....Eva is a natural teacher, Harper is just a lucky man!
The Sardinian Su Filindeu is probably among the most difficult handmade pasta to make because of the extreme fineness of the noodles. On your next trip to Sardinia, it would be interesting to see your reactions watching how it is made, and making a video.
I'm always blown away when you give us a tour of Italy. From the countryside, and mountains, to the very old architecture's of stone, that each one has a story all its own. The food is the cherry on top. The icing on the cake. IMO, Italian food is the best in all the world. Bravisimo. And grazie. From Washington state.
Dear Eva n Harper, l just discovered your interesting n educational videos on Italian cuisine n traditional cooking on Sep 12th 2023 n have been binge-watching nonstop. I immediately subbed n continue watching because l love your videos n sense of humor n Eva's finesse n genuineness in her cooking abilities n of course her beautiful hometown of Calabria. I truly love watching the stunning sceneries of Italy's countrysides n the Renaissance Era catholic churches n her history! Went on pilgrimages to Rome, 3 times n was captivated, but all we knew was Pizzas n pastas. But with PastaGrammar, l saw more varieties of food in the different regions of Italy. I am Singaporean of chinese descent n cant help noticing in this video "inifinite loop of pasta"(stretched pasta), is very similar to Chinese homemade pulled/stretched flour noodles from China n Mongolia, because l have eaten this stretched noodle in a Chinese restaurant, in of all places, Kobe, Japan, where l was on vacation n in China too. China's History was recorded back more that 3000/3500 yrs ago but actual fact was 5000 yrs ago(with recent archaeological findings dated back some 5000 yrs ago). I was just wondering, could Marco Polo hav brought back chinese noodles making technic n rice porridge, (pot stickers or dumplings n ravioli, we have similar noodles in shapes n sizes from China n Mongolia too) during his stay in China. I welcome anyone who are well-versed with Venetian Marco Polo's voyage to China history, to chime in. Thank you again to Eva n you, Harper, pse do continue your interesting videos abt food in Italy. ❤🙏
🥺 this video is..truly something else Beautiful Grazie Eva per mostrare le bellezze della Calabria! È una regione che troppo spesso viene criticata e trattata male..e invece siamo ricchi di bellezza e di cultura State facendo un lavoro meraviglioso
È bellissima. Poco conosciuta e quindi ha questo alone di misteriosità che contribuisce a creare un'atmosfera suggestiva che si sposa perfettamente con i suoi paesaggi mozzafiato. Purtroppo quando se ne parla spesso lo si fa in maniera negativa, e questo ha influenzato anche me fino a un certo punto, però mi sono dovuto ricredere molto felicemente. La Costa Viola è sbalorditiva, ma a giudicare dai paesaggi lungo la Salerno-Reggio anche il resto della vostra regione sarà impressionante!
I really enjoyed this episode! These are the types of surprising interactions, unplanned, that make for the most pleasurable travel experiences. Very fun to watch.
The Chef is both a natural teacher and so natural on camera. Both of you should produce a show or two with him showing more Albanian/Italian dishes. I would be excited to watch them.
Superb! Thank you for taking us along - for the drive, the meal with history and music, and for the special pasta lessons. ❤ Eva’s radiant face in Italy.
Vi saluto dall'Albania. Vi seguo sempre e mi piacciono tanto i vostri video. Adoro la cultura italiana, il cibo, la musica, i film ect. Le mie vacanze a Roma sono state una delle vacanze piu belle che ho mai fatto e spero tanto di ritornarci presto. Grazie per i bellissimi video che fate. 💕
What a FANTASTIC episode. History, food, and how the two are hopelessly intertwined. Incredible. Now take this concept across he country. (Come on, it’s Italia. Every 5km there’s a whole story like this, different from the one 5km ago.)
This was awesome. The views of Calabria, the story of the people, the history, the pasta and the pasta making skills. When food is that simple it has to be good. Loved this video
How amazing and varied Calabria (and Italy as a whole) is. It's easy to understand how a country so beautiful inspired the Renaissance. From art, fashion, music, literature, and cuisine, Italy's history and influence from the influx of different cultures all became a wonderful masterpiece. Thank you for sharing your glorious adventures❤️.
I'm glad to see this video because I know Civita and Kamastra very well, you gave them the chance to let people know the amazing history there is behind Civita's existence. Grazie Eva per far scoprire un angolo di Calabria conosciuto a pochi.
This was incredibly interesting. The food looked magical. The color was so deep and rich, but I knew without a doubt that Eva would figure it out. Really looking forward to you making it on PG. Harper, you are an integral part of everything. You explain everything so well in detail, that we can almost taste it. Thank you.
I’ve watched countless videos of yours but this one had me feeling everything, from childlike awe and wonder to downright envy to an unquenchable longing for something I can’t even name. This was beautiful and emotional and so human. Thank you!
Grazie mille per questo video. Come un albanese (sebbene dall'Albania) mi sento così orgoglioso della cultura arbereshe. Il vostro canale è il mio preferito su TH-cam. Saluti 🇦🇱 🇮🇹 🇺🇸
It's places like Civita and experiences like you had at that restaurant that make me want to move to Calabria. Completely unheralded, untouristed yet beautiful and surprising. Reminds me of how we literally stumbled upon the 500th year anniversary celebration for Cosenza's church; something that would be overmarketed and overhyped and over attended to the point where its charm is lost if it'd occured in the US or just more well-known places in Europe.
This is the best food and travel show I have seen since Anthony Bordain passed. I hope you can show us more of this beautiful country and it's people. You both feel so fun and warm. Thank you for what you are sharing
when you say at the beginning of the video that you go north you are not compleatly wrong, you know, because calabrian moutains are geologically speaking (stricto sensu) Alps. we geologist call them Calabrian Alps, so that's why you have this narrow valleys and landscapes that resembles actual alps, the origin and the composition is very similar because it's a piece of alps that has migrated in the south of italy
I am an Italian that lives in the US for many years and thoroughly enjoy Pasta Grammar for many recipes, AND above all for introducing me to places and culinary traditions that I didn't know. Grazie mille
Thank you so much for sharing the history and traditions of this part of Calabria with me. I didn't know that Albanians relocated to southern Italy. As always, my deepest thanks for the hard work that you both do to share culture and history with the world. God Bless You and Your Family 😊
Loved this video and it also shed some light on family stories about how my great grandmother and her sisters would speak in Albanian when they didn’t want anyone to know what they were talking about. I now see the Albanian - Italian connection which shows up in my DNA too. These videos teach so much while being so fun! Thank you Eva and Harper!
Se avessi saputo che foste a Civita vi avrei fatto visita, non vivo lontano da lì. Comunque contentissimo che abbiate parlato della cultura arbëreshë, abbiamo un sacco di piatti sconosciuti a molti che vale la pena far conoscere. P.S. il ponte che sembra uscito dal signore degli anelli si chiama ponte del diavolo, c'è una vecchia leggenda al riguardo.
This video was a wonderful feast: the beautiful Calabrian countryside, the lovely and talented host and hostess, the marvelous prince, the festive dancing, the ebullient music, the generous chef, the perfectly imperfect pastas. This was one of Your most delicious videos. Che bella cosa!!! ❤
Eva , and Harper you always seem to out do the previous videos. Civita, how charming, and so incredible , the narrow lanes, I am in awe of your travels. The Chef was so giving ! He shared all of the little secrets that made recipes end result exactly perfect . I can not say thank you enough! I am a huge fan . Someday when I can I will join your pasta grammar tour . thank you, merci, gracias, efharisto, Grazie
My family is from siciliano and by far this is your best show yet! I absolutely loved it and the chef was fantastic. Such a beautiful place that still cares about old customs.
I love how Eva doesn't play ball with the requirement to fit in with a neat TH-cam conclusion regarding the question of the most difficult pasta - much to Harper's mild chagrin - but shows what a good team they are, that such wrinkles can be so smoothly ironed over - just as if it were a length of the finest Venetian silk moiré!😄
That's so amazing! You met a Prince 🤴. Memories of a lifetime. I just love Italy, we want to travel there again. I just love your TH-cam channel. Thank you for sharing.
Wow. Just wow. This is definitely my favourite Pasta Grammar video now. Will definitely try making shtridhelat, and I will most definitely follow that consiglio by chef Algeri: if I break the pasta I will just put it back together and won't tell anyone 😁
In their later years, my Calabrese parents would often make Pasta with Parika. My mom would say the trick is not to cook the paprika too long or it would turn bitter. I never tried it but now I'm inspired to. Thanks for an interesting and fun video!
Only you two could run into a Prince. What a beautiful story he told, made me so emotional and the tears kept flowing over watching this amazing pasta being made. Both dishes looked so delicious and the chef was a wonderful teacher, loved the interaction between him & Eva. I think she has it no problem. Once again lucky Harper 🤣🤗😋
Hi Eva and Harper, I think this video ranks among your top 10. You’re excellent story tellers - congratulations! Well done and keep up your impressive work.
This was one of your best. Showcasing other smaller immigrant cultures and their contributions to Italy as well. We are all the same while we are different.
Your best video yet!! Beautiful videography, editing, narrating, and hosting. Francesco is a wonderful teacher, and that area around Civita is so unique. We've eaten at that restaurant and the owner is a friend of my husband's cousin there. The hike down that gorge is spectacular and there is a fantastic raptor sanctuary worth a visit!
Thank you Harper and Eva for taking us to this beautiful historic place and showing us these very unique pasta dishes!! This was a wonderful experience!!!
This episode brought me to tears of joy, absolutely amazing, traditions so rooted and entrenched with the culture, just what I love about Italy, genuine people opening their hearts to show the value of those traditions and why it is worth to keep them. Eva, Calabria is a world in itself. I need to go.
Wow...this new video was so interesting...not only about pasta..but descover this beautif Italian gems ...history...and of course new way you can mix flour water egg...
That was so fascinating! When he made the first pasta by “baptizing” the flour with oregano I was amazed at the end result. Thank you for sharing your experiences of meeting the Prince and learning new pasta techniques!
This was INCREDIBLE and I look forward to visiting this amazing place! Thanks so much PG for helping us discover places like this which add to the variety, depth, respect and acceptance of other cultures that Italy has to offer. I will share this with my Albanian-American brothers and sisters! 😘🇦🇱🇺🇸🇮🇹☮🙏
Definitely one of the best of your videos. A beautiful journey of discovery meeting lovely people and learning of their history and food (and the techniques!). So wonderful that a simple quest for a pasta would lead you into this sweet rabbit hole. But typical that you never separate the food from the culture and history. Food is a living history. Mille grazie, Ava and Harper!
What an amazing pasta making I’m 73 years old I’ve made a lot of different pastas in my lifetime like you Eva, but never made anything like it,thank you for sharing this wonderful recipes I’m going to try to make it, god bless from Australia 🇦🇺
An outstanding episode! Thanks to your noble hearted, Albanian dinner companions and to Chef Algeri Franscesco. Your channel is ia culinary and cultural infusion to us. Thank you. Both of you look happier and younger with time. It is the love and good food.
Ciao, I saw your channel on Civita, an arbreshe town. I also was born in an arbreshe town, Firmo, Cosenza. I still speak the arbreshe language and miss my hometown and the wonderful people and language. My mother made the shrtidhelat often and we had them with beans or tomato sauce. They are by far one of my favorite homemade pasta. It brings back so many memories. Thank you for taping this segment on this pasta and the language. Giuseppina
Thank you for this magnificent video. THIS is why we travel. Specifically to encounter these types of experiences. My wife and I have been lucky that way (we're musicians and it generally comes with the territory), but it's something I wholeheartedly wish to everyone. The Arbëreshë songs were quite moving: my wife is of Ukrainian parentage, and so she heard a lot of songs about leaving home in her life! And these pasta-making techniques are just too cool. We will try. I can't thank you enough for posting this. It brought your already interesting site to a whole new stratum.
A terrific video. A moving exploration of a particularly unique historical community that is presented with the sense of place of an exceptional natural and cultural locale. Your work is deepening and becoming more empathic and intuitive. Very warm and poignantly engaging. Transcendent. Thank you!
It was awesome the chef took the time to make those pastas and invite them to try. Its extraordinary how food and the process of making it tells the story of the people.
Oh, wow! This episode is inspiring. One of my favorite things about traveling in Italy are the wonderful little restaurants that seem to be everywhere, like the one in your video. And all like going to a "fancy" restaurants in the U.S. but they're so homey, earthy and usually family-run. The love and care that goes into the food is heartwarming. Even a sandwich from a street cart is a gourmet treat in Italy.
That was amazing!! What a beautiful experience and such kindness of the people there!! You were in the right place at the right time. Isn’t life amazing when everything aligns for the perfect moment .
This ethnic Albanian pasta isn’t too different from various noodles in Northwest China like “Biang Biang Mian” or the Central Asian “Lagman”. Both involve stretching dough into ropes (or thin belts with Biang Biang Mian) and using oil to prevent drying and cracking. It’s amazing how completely different and separate cultures come up with similar ideas! It would be so interesting to see Eva’s and Harper’s reaction to Lagman or Biang Biang Mian!
I found it so cool watching how the shtridhelat was made, because I’ve watched people make Chinese noodles in a similar way. It’s not exact- the Chinese noodles were stretched and looped in the figure 8, but also bounced while being stretched. Not sure how else to explain it. However, the shtridhelat was made even more so like how Chinese Dragon’s Beard candy is made- the stretching and looping in a figure 8, no bouncing. Except with Dragon’s beard candy, it’s made with sugar, and you keep going with the process until you have countless thin, little strands. It’s similar to cotton candy/fairy floss, and all of it is reminiscent of hair, hence the name. 💗 I love when things like this happen, these similarities & overlapping of techniques between different cultures. It makes us all feel so much more connected as a species, if you get what I mean. 💗
Oh my goodness...I want to jump on a plane and go tomorrow. I love Aka Maria, but this is my fave video so far. Discovering is living. Grazie mille Pasta Grammar.
Wow what a great video I loved seeing different areas in Italy with less tourist This looked like so much fun thank you for taking us along on your beautiful trip!!
Wow! It looks amazing! And also the place itself. How incredible that the Alberesh community keeps its culinary arts, that marry exceptionally well into the surrounding more "mainstream" Italian (Calabrese) traditions. Another local community is the Griko community, which I also find highly interesting and worthy of your visit. However, the "dromsa" remind me of fregula from Sardinia. Would you consider show-casing that type of pasta (and also other types of Sardinian pasta such as malloreddus and the amazing seadas)? Please please, it's time you guys went to Sardinia and did a few episodes there!
E' incredibile cosa riesce ad inventarsi l'essere umano. Una creatività smisurata. Bellissimo video ricco in tradizione e cultura, mi ha commosso. Anche quello con la Zia!
I love watching videos like this. When I was little, if you watched to watch how something was made to make it correctly it was either from a cooking show or watching a family member make it. Cookbooks are great but sometimes you have to watch someone actually make the dish in order to do it correctly. I wish I had hung around in the kitchen of my old neighbor when I was young to see how she made things instead of playing with her kids outside. They were from Italy and her food was so good. The father made his own wine in the cellar and the majority of what she made (including all the bread) was from scratch.
Thanks to Masterworks for sponsoring our wild pasta adventure! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks 🖼: masterworks.art/pastagrammar
I tried to do the skip waiting list but i had to register first for some reason it wouldn't let me skip I'm in the waiting list don't worry just letting you know. Could i fix it some how?
Masterworks is kind of a scam tbh
🤔
ponzi scheme in disguise
La cosa bella di questo canale è che, apparentemente, dovrebbe mostrare la cucina italiana agli americani, ma state scavando così a fondo nelle diverse mentalità culinarie italiane che anche per noi è una continua scoperta! Continuate così, ragazzi. Un abbraccio dal Molise!
Grazie mille! ♥️
Un Synergo selvaggio è apparso in chat.
Synergo sempre buon gustaio
Esatto! Sono d'accordo!
Ora vogliamo un video crossover tra QDSS e PastaGrammar 😍😍😍😍
The Prince mentioned a lot of Albanian regions but he missed one. My father’s family is from San Constantino Albanese in Basilicata, north of the border of Calabria. It is also Albanian and is the home of a world renowned Albanian folk music and dance group. Thanks for highlighting our heritage.
Basilicata gets often overlooked and it's such a shame. My mum is from northern Basilicata and i've been there often enough to know how good it is over there. It's kind of a mix of three different areas of influence, Calabrian to the south, Apulian to the north-east and Campanian to the north-west, which all meld together and form something unique but also very recognizable. Also it's one of the safest and chillest southern regions you can visit and its climate varies greatly. I recommend watching the movie "Basilicata Coast-to-Coast" to get a good deep dive into what makes the region so special.
@@mygetawayart Please, where can I find “Basilicata Coast-to-Coast”? I would love to take that deep dive!
He also missed Molise, which hosts 3 or 4 villages founded by Albanians. But we all know… Molise does not exist… ;)
@@mygetawayart my mom’s family is from the Basilicata Campania related area, a village called San Fele. I was disappointed that CNN canceled Stanley Tucci before he got to Basilicata.
Exactly, and actually every Southern Italy region has at least one Albanian settlement. Moreover he also made another mistake: he said that Sicily was the last place Albanian settled, but most recent settlement is the only one located in Abruzzo named "Villa Badessa", established in 1743
One of your best videos so far. The 'richness' and complexity of our country is neverending. Food is where it all comes out clearly and undeniably and I hope, actually I'm sure, that this channel is one of those which render a great service in explaining our culture abroad. When it is misinterpreted it hurts, and videos like this explain why.
As an hommage to the title I would even say THE BEST video so far.
Totally agree! One of the best videos!
Agree one of the best so far
All countries are misinterpreted in other countrie, Indian food, Japanese food, middle eastern food and yes it is annoying but also sushi they sell in Italy is not real sushi.
I think it is normal.
@@JackFate76
I agree 100%
You can tell how passionate Eva is about food and traditions by the way she asks and carefully listens to people teaching her 💚👍🙋♀️
You know you got gold when all the Italian- speaking followers comment how amazing this video was. The video is fantastic. It's the best yet!!
This video was just perfect. I usually love your content but this... you kept me constantly smiling at the screen for 25 minutes
Da italiana, siciliana, palermitana vi ringrazio per quello che raccontate e che ci fate conoscere che mi fa apprezzare sempre di più le nostre tradizioni, mai banali!🥰
I want to thank that prince for his singing and his inspiring speech that just brought me out of a bad mood and reminded me of how awesome life can be ❤
I love how Eva is so diplomatic and not putting up with the "the most difficult pasta" label!
Anna I This is why we know we can trust what we hear on Pasta Grammar. Unlike a certain world famous chef who puts peas and mushrooms in "carbonara," or that Giada chick who adds cinnamon (!?!?!), when Eva says something is so, it is so. Careful honesty. You don't see that much anymore.
I think Eva know how difficult is made the Filindeu (a Sardinian pasta) and if you watch some videos on TH-cam (there is one for sure) you can realize why she's so "diplomatic". 😉
PS Eva, se dovessi leggere: la prima pasta non somiglia, almeno nel risultato finale, alla Fregola Sarda?
@@lazios fregula... Fregola è un errore dovuto a voler italianizzare un termine. In sud Sardegna fregula, Nord Sardegna succu
@@quiricosolinas7876 Oddio, dovresti dirlo ai tuoi compaesani anche, ora non posso andare troppo indietro nel tempo perché mentirei (nel senso che onestamente non me lo ricordo, facevo il militare a Macomer, anche se me sa la mangiai a Bosa Marina la prima volta), però qualche anno fa a Sant'Antioco ricordo che la chiamavano Fregola (magari lo facevano perché ero un turista, non lo so).
Comunque non è un problema, se si chiama Fregula, così la chiamerò. 👍
@@lazios figurati mi sono rassegnato che fregola prenderà ufficialmente il posto come termine corretto!
Its truly inspiring to see the artisan nature of pasta and how Italy adapted by so many different regions....Eva is a natural teacher, Harper is just a lucky man!
The Sardinian Su Filindeu is probably among the most difficult handmade pasta to make because of the extreme fineness of the noodles.
On your next trip to Sardinia, it would be interesting to see your reactions watching how it is made, and making a video.
I'm always blown away when you give us a tour of Italy. From the countryside, and mountains, to the very old architecture's of stone, that each one has a story all its own. The food is the cherry on top. The icing on the cake. IMO, Italian food is the best in all the world. Bravisimo. And grazie. From Washington state.
The Prince is like come out from a fable. Its what you expect from a Prince, so charming. He can become a very good actor with that voice tone.
Dear Eva n Harper, l just discovered your interesting n educational videos on Italian cuisine n traditional cooking on Sep 12th 2023 n have been binge-watching nonstop.
I immediately subbed n continue watching because l love your videos n sense of humor n Eva's finesse n genuineness in her cooking abilities n of course her beautiful hometown of Calabria. I truly love watching the stunning sceneries of Italy's countrysides n the Renaissance Era catholic churches n her history!
Went on pilgrimages to Rome, 3 times n was captivated,
but all we knew was Pizzas n pastas. But with PastaGrammar, l saw more varieties of food in the different regions of Italy.
I am Singaporean of chinese descent n cant help noticing in this video "inifinite loop of pasta"(stretched pasta), is very similar to Chinese homemade pulled/stretched flour noodles from China n Mongolia, because l have eaten this stretched noodle in a Chinese restaurant, in of all places, Kobe, Japan, where l was on vacation n in China too. China's History was recorded back more that 3000/3500 yrs ago but actual fact was 5000 yrs ago(with recent archaeological findings dated back some 5000 yrs ago).
I was just wondering, could Marco Polo hav brought back chinese noodles making technic n rice porridge, (pot stickers or dumplings n ravioli, we have similar noodles in shapes n sizes from China n Mongolia too) during his stay in China. I welcome anyone who are well-versed with Venetian Marco Polo's voyage to China history, to chime in.
Thank you again to Eva n you, Harper, pse do continue your interesting videos abt food in Italy. ❤🙏
🥺 this video is..truly something else Beautiful
Grazie Eva per mostrare le bellezze della Calabria! È una regione che troppo spesso viene criticata e trattata male..e invece siamo ricchi di bellezza e di cultura State facendo un lavoro meraviglioso
Grazie! ♥️
È bellissima. Poco conosciuta e quindi ha questo alone di misteriosità che contribuisce a creare un'atmosfera suggestiva che si sposa perfettamente con i suoi paesaggi mozzafiato. Purtroppo quando se ne parla spesso lo si fa in maniera negativa, e questo ha influenzato anche me fino a un certo punto, però mi sono dovuto ricredere molto felicemente. La Costa Viola è sbalorditiva, ma a giudicare dai paesaggi lungo la Salerno-Reggio anche il resto della vostra regione sarà impressionante!
I really enjoyed this episode! These are the types of surprising interactions, unplanned, that make for the most pleasurable travel experiences. Very fun to watch.
This has been my favorite episode. All of it. Every bit.
by far the best episode.......
It's my absolute favorite video ever. I felt the passion in every cell of my body. Thank you, Harper and Eva. I love you guys❣️
Johnny Zaita
♥️♥️♥️♥️
Johnny speaks for me!
The Chef is both a natural teacher and so natural on camera. Both of you should produce a show or two with him showing more Albanian/Italian dishes. I would be excited to watch them.
Superb! Thank you for taking us along - for the drive, the meal with history and music, and for the special pasta lessons. ❤ Eva’s radiant face in Italy.
Vi saluto dall'Albania. Vi seguo sempre e mi piacciono tanto i vostri video. Adoro la cultura italiana, il cibo, la musica, i film ect. Le mie vacanze a Roma sono state una delle vacanze piu belle che ho mai fatto e spero tanto di ritornarci presto.
Grazie per i bellissimi video che fate.
💕
What a FANTASTIC episode. History, food, and how the two are hopelessly intertwined. Incredible. Now take this concept across he country. (Come on, it’s Italia. Every 5km there’s a whole story like this, different from the one 5km ago.)
This was awesome. The views of Calabria, the story of the people, the history, the pasta and the pasta making skills. When food is that simple it has to be good. Loved this video
How amazing and varied Calabria (and Italy as a whole) is. It's easy to understand how a country so beautiful inspired the Renaissance. From art, fashion, music, literature, and cuisine, Italy's history and influence from the influx of different cultures all became a wonderful masterpiece. Thank you for sharing your glorious adventures❤️.
Calabria is the most varied region of Italy
I'm glad to see this video because I know Civita and Kamastra very well, you gave them the chance to let people know the amazing history there is behind Civita's existence. Grazie Eva per far scoprire un angolo di Calabria conosciuto a pochi.
This was incredibly interesting. The food looked magical. The color was so deep and rich, but I knew without a doubt that Eva would figure it out. Really looking forward to you making it on PG. Harper, you are an integral part of everything. You explain everything so well in detail, that we can almost taste it. Thank you.
Plus, his videography is amazing! What a fabulous episode.
I’ve watched countless videos of yours but this one had me feeling everything, from childlike awe and wonder to downright envy to an unquenchable longing for something I can’t even name. This was beautiful and emotional and so human. Thank you!
Grazie mille per questo video. Come un albanese (sebbene dall'Albania) mi sento così orgoglioso della cultura arbereshe. Il vostro canale è il mio preferito su TH-cam. Saluti 🇦🇱 🇮🇹 🇺🇸
It's places like Civita and experiences like you had at that restaurant that make me want to move to Calabria. Completely unheralded, untouristed yet beautiful and surprising. Reminds me of how we literally stumbled upon the 500th year anniversary celebration for Cosenza's church; something that would be overmarketed and overhyped and over attended to the point where its charm is lost if it'd occured in the US or just more well-known places in Europe.
This is the best food and travel show I have seen since Anthony Bordain passed. I hope you can show us more of this beautiful country and it's people. You both feel so fun and warm. Thank you for what you are sharing
when you say at the beginning of the video that you go north you are not compleatly wrong, you know, because calabrian moutains are geologically speaking (stricto sensu) Alps. we geologist call them Calabrian Alps, so that's why you have this narrow valleys and landscapes that resembles actual alps, the origin and the composition is very similar because it's a piece of alps that has migrated in the south of italy
This just shows why Italy is such an amazing country: the people are kind, and the food is awesome; even in the smallest and most remote villages
The food looks delicious but I really love when the Prince said that their hearts are link and that link doesn’t break. Culture is amazing!!
I am an Italian that lives in the US for many years and thoroughly enjoy Pasta Grammar for many recipes, AND above all for introducing me to places and culinary traditions that I didn't know. Grazie mille
Thank you so much for sharing the history and traditions of this part of Calabria with me. I didn't know that Albanians relocated to southern Italy. As always, my deepest thanks for the hard work that you both do to share culture and history with the world. God Bless You and Your Family 😊
Loved this video and it also shed some light on family stories about how my great grandmother and her sisters would speak in Albanian when they didn’t want anyone to know what they were talking about. I now see the Albanian - Italian connection which shows up in my DNA too. These videos teach so much while being so fun! Thank you Eva and Harper!
This was one for the record books. Great job. Please keep making videos of these communities.
Se avessi saputo che foste a Civita vi avrei fatto visita, non vivo lontano da lì. Comunque contentissimo che abbiate parlato della cultura arbëreshë, abbiamo un sacco di piatti sconosciuti a molti che vale la pena far conoscere.
P.S. il ponte che sembra uscito dal signore degli anelli si chiama ponte del diavolo, c'è una vecchia leggenda al riguardo.
This video was a wonderful feast: the beautiful Calabrian countryside, the lovely and talented host and hostess, the marvelous prince, the festive dancing, the ebullient music, the generous chef, the perfectly imperfect pastas. This was one of Your most delicious videos. Che bella cosa!!! ❤
Eva , and Harper you always seem to out do the previous videos. Civita, how charming, and so incredible , the narrow lanes, I am in awe of your travels. The Chef was so giving ! He shared all of the little secrets that made recipes end result exactly perfect . I can not say thank you enough! I am a huge fan . Someday when I can I will join your pasta grammar tour . thank you, merci, gracias, efharisto, Grazie
This video was really cool. I loved the interview of the prince.
My family is from siciliano and by far this is your best show yet! I absolutely loved it and the chef was fantastic. Such a beautiful place that still cares about old customs.
This is maybe your best episode yet! A real cultural journey 🤩🙌
I love how Eva doesn't play ball with the requirement to fit in with a neat TH-cam conclusion regarding the question of the most difficult pasta - much to Harper's mild chagrin - but shows what a good team they are, that such wrinkles can be so smoothly ironed over - just as if it were a length of the finest Venetian silk moiré!😄
That's so amazing! You met a Prince 🤴. Memories of a lifetime. I just love Italy, we want to travel there again. I just love your TH-cam channel. Thank you for sharing.
Wow. Just wow. This is definitely my favourite Pasta Grammar video now. Will definitely try making shtridhelat, and I will most definitely follow that consiglio by chef Algeri: if I break the pasta I will just put it back together and won't tell anyone 😁
In their later years, my Calabrese parents would often make Pasta with Parika. My mom would say the trick is not to cook the paprika too long or it would turn bitter. I never tried it but now I'm inspired to. Thanks for an interesting and fun video!
Only you two could run into a Prince. What a beautiful story he told, made me so emotional and the tears kept flowing over watching this amazing pasta being made. Both dishes looked so delicious and the chef was a wonderful teacher, loved the interaction between him & Eva. I think she has it no problem. Once again lucky Harper 🤣🤗😋
This show is so much more than a cooking show. It’s about the traditions and culture and wonderful diversity of cooking in Italy. Bravo!
Probabily one of the best video you two ever made, informative and funny, thank you.
Hi Eva and Harper, I think this video ranks among your top 10. You’re excellent story tellers - congratulations! Well done and keep up your impressive work.
This was one of your best. Showcasing other smaller immigrant cultures and their contributions to Italy as well. We are all the same while we are different.
Love that Prince. What a soul- majestic, compassionate and so open hearted.
Your best video yet!! Beautiful videography, editing, narrating, and hosting. Francesco is a wonderful teacher, and that area around Civita is so unique. We've eaten at that restaurant and the owner is a friend of my husband's cousin there. The hike down that gorge is spectacular and there is a fantastic raptor sanctuary worth a visit!
What an awesome experience! Thank you for letting us be part of it!
Thank you Harper and Eva for taking us to this beautiful historic place and showing us these very unique pasta dishes!! This was a wonderful experience!!!
The best so far hands down! Cooking with the two of them was extraordinary, Thank you from back in Tucson.....
This is by far the BEST video! Amazing how you got to know a deeper sense of history in that town.
This episode brought me to tears of joy, absolutely amazing, traditions so rooted and entrenched with the culture, just what I love about Italy, genuine people opening their hearts to show the value of those traditions and why it is worth to keep them. Eva, Calabria is a world in itself. I need to go.
Italian cuisine always makes me cry :')
One of the best episodes ever. Everyone was just so passionate about these interesting and for sure delicious pasta dishes and their heritage!
Grazie, questo sicuramente uno dei video più belli sul cibo Italiano che ho visto negli ultimi anni.
Wow...this new video was so interesting...not only about pasta..but descover this beautif Italian gems ...history...and of course new way you can mix flour water egg...
That was so fascinating! When he made the first pasta by “baptizing” the flour with oregano I was amazed at the end result.
Thank you for sharing your experiences of meeting the Prince and learning new pasta techniques!
This was INCREDIBLE and I look forward to visiting this amazing place! Thanks so much PG for helping us discover places like this which add to the variety, depth, respect and acceptance of other cultures that Italy has to offer. I will share this with my Albanian-American brothers and sisters! 😘🇦🇱🇺🇸🇮🇹☮🙏
Definitely one of the best of your videos. A beautiful journey of discovery meeting lovely people and learning of their history and food (and the techniques!). So wonderful that a simple quest for a pasta would lead you into this sweet rabbit hole. But typical that you never separate the food from the culture and history. Food is a living history. Mille grazie, Ava and Harper!
What an amazing pasta making I’m 73 years old I’ve made a lot of different pastas in my lifetime like you Eva, but never made anything like it,thank you for sharing this wonderful recipes I’m going to try to make it, god bless from Australia 🇦🇺
I'm in awe of the total experience!! ...I just have to note, at the dinner with the Prince, I was stunned to see garlic bread!!! 😋
An outstanding episode! Thanks to your noble hearted, Albanian dinner companions and to Chef Algeri Franscesco. Your channel is ia culinary and cultural infusion to us. Thank you. Both of you look happier and younger with time. It is the love and good food.
I love how generous everyone is.
What an incredible time for you!!
Ciao, I saw your channel on Civita, an arbreshe town. I also was born in an arbreshe town, Firmo, Cosenza. I still speak the arbreshe language and miss my hometown and the wonderful people and language. My mother made the shrtidhelat often and we had them with beans or tomato sauce. They are by far one of my favorite homemade pasta. It brings back so many memories. Thank you for taping this segment on this pasta and the language.
Giuseppina
My fiance comes from a family of Arbëresh Italian-Albanians! Thanks for the shout out!
Thank you for this magnificent video. THIS is why we travel. Specifically to encounter these types of experiences. My wife and I have been lucky that way (we're musicians and it generally comes with the territory), but it's something I wholeheartedly wish to everyone. The Arbëreshë songs were quite moving: my wife is of Ukrainian parentage, and so she heard a lot of songs about leaving home in her life! And these pasta-making techniques are just too cool. We will try. I can't thank you enough for posting this. It brought your already interesting site to a whole new stratum.
I appreciate eva communicating with the chef & enjoying the results.
I felt as though i was observing eva in her element.
A terrific video. A moving exploration of a particularly unique historical community that is presented with the sense of place of an exceptional natural and cultural locale. Your work is deepening and becoming more empathic and intuitive. Very warm and poignantly engaging. Transcendent. Thank you!
Really amazing video, thanks for sharing. Now we need to wait on Eva‘s take on this pasta.
Wow, what a treat! Loved just watching Eva and Francesco interact in Italian.
It was awesome the chef took the time to make those pastas and invite them to try. Its extraordinary how food and the process of making it tells the story of the people.
Oh, wow! This episode is inspiring. One of my favorite things about traveling in Italy are the wonderful little restaurants that seem to be everywhere, like the one in your video. And all like going to a "fancy" restaurants in the U.S. but they're so homey, earthy and usually family-run. The love and care that goes into the food is heartwarming. Even a sandwich from a street cart is a gourmet treat in Italy.
Loved this episode so much! And not only because I am of Albanian descent! ❤
La seconda è una pasta molto comune in Sabina (senza uova), si chiamano "maccheroni a fezze" o "maccheroni a cento", dipende dalle zone.
Alright this is the best videos you guys ever made. Almost in tears. Thank you!
You guys! This episode struck a chord in me and moved to happy tears. Such a beautiful hommage to where our heart really is. ♥w
I adore that you both are helping keep the old ways of cooking alive by sharing them with the world. ❤😊
That was amazing!! What a beautiful experience and such kindness of the people there!! You were in the right place at the right time. Isn’t life amazing when everything aligns for the perfect moment .
This was like visiting Pasta Grannies, where the Nonas make all different pastas by hand. Thank you for the history and culinary lessons.
Hey Harper, Please sell your stuff in Tucson, AZ and then move permanently to Italy because I love your filming there!
This ethnic Albanian pasta isn’t too different from various noodles in Northwest China like “Biang Biang Mian” or the Central Asian “Lagman”. Both involve stretching dough into ropes (or thin belts with Biang Biang Mian) and using oil to prevent drying and cracking. It’s amazing how completely different and separate cultures come up with similar ideas!
It would be so interesting to see Eva’s and Harper’s reaction to Lagman or Biang Biang Mian!
Noodle making originated in Asia and was brought westward by various people and into Italy probably with Arab trade.
I found it so cool watching how the shtridhelat was made, because I’ve watched people make Chinese noodles in a similar way. It’s not exact- the Chinese noodles were stretched and looped in the figure 8, but also bounced while being stretched. Not sure how else to explain it.
However, the shtridhelat was made even more so like how Chinese Dragon’s Beard candy is made- the stretching and looping in a figure 8, no bouncing. Except with Dragon’s beard candy, it’s made with sugar, and you keep going with the process until you have countless thin, little strands.
It’s similar to cotton candy/fairy floss, and all of it is reminiscent of hair, hence the name. 💗 I love when things like this happen, these similarities & overlapping of techniques between different cultures. It makes us all feel so much more connected as a species, if you get what I mean. 💗
Oh my goodness...I want to jump on a plane and go tomorrow. I love Aka Maria, but this is my fave video so far. Discovering is living. Grazie mille Pasta Grammar.
Wow what a great video I loved seeing different areas in Italy with less tourist This looked like so much fun thank you for taking us along on your beautiful trip!!
Definitely, I must go to Civita on my next trip to Italy
Excellent job editing.
Wow! It looks amazing! And also the place itself. How incredible that the Alberesh community keeps its culinary arts, that marry exceptionally well into the surrounding more "mainstream" Italian (Calabrese) traditions. Another local community is the Griko community, which I also find highly interesting and worthy of your visit. However, the "dromsa" remind me of fregula from Sardinia. Would you consider show-casing that type of pasta (and also other types of Sardinian pasta such as malloreddus and the amazing seadas)? Please please, it's time you guys went to Sardinia and did a few episodes there!
E' incredibile cosa riesce ad inventarsi l'essere umano. Una creatività smisurata. Bellissimo video ricco in tradizione e cultura, mi ha commosso. Anche quello con la Zia!
I love watching videos like this. When I was little, if you watched to watch how something was made to make it correctly it was either from a cooking show or watching a family member make it. Cookbooks are great but sometimes you have to watch someone actually make the dish in order to do it correctly. I wish I had hung around in the kitchen of my old neighbor when I was young to see how she made things instead of playing with her kids outside. They were from Italy and her food was so good. The father made his own wine in the cellar and the majority of what she made (including all the bread) was from scratch.
My grandma would make this pasta…we called it raindrop pasta because of the water droplets. This makes me so happy. I haven’t seen this in years. ❤
My goodness, I want to go there so badly now!
I love cold weather. Must visit in the winter. So crisp and refreshing!
Now this is content I love seeing on TH-cam. So wholesome