The Tiramisu: How It Became So Popular (Ep #1)
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- เผยแพร่เมื่อ 9 ก.พ. 2023
- Tiramisu is, I think, the best way to eat your coffee! To start our Classics of Coffee series on it, we wanted to uncover more about the origins of this dessert, where it came from and how it became so popular worldwide.
We'll dive into recipes, techniques and ingredients (beyond just getting super weird about the coffee) as we journey towards an Ultimate Tiramisu recipe.
Thank you so much to Francesco and his team at Twissen for their support on this project and to Carlo Campeol and Massimo Linguanotto for speaking with us.
Here’s a Short video we filmed to taste the top 5 tiramisus in Treviso from last year’s Tiramisu World Cup: • Tasting Five Of The Be...
The Tiramisu series continues!
Episode 2: • TH-cam's Best Tiramis...
Episode 3: • I Judged The Tiramisu ...
Episode 4: • A Very Deep Dive Into ...
Credits:
- Photographs of Le Beccherie restaurant - photo credit: Christian Bazzo, courtesy of Gheusis srl and Le Beccherie
- Mario Cosolo illustration - courtesy of ‘Il vero tiramisù lo fai con la ricetta della Coppa Vetturino’, Scatti di Gusto (12 October 2016)
- Deed n. 7947, codifying the 'Legitimate' Recipe for Tiramisu - Accademia della Cucina Italiana
- Photograph of Ado and Alba Campeol, used with permission from the Campeol family.
- Photograph of Antonietta Biasin Campeol, used with permission from the Campeol family.
- Photograph of Roberto ‘Loli’ Linguanotto with his son, Fabio - courtesy of the Linguanotto family.
- Photograph of the Campeol family and Roberto ‘Loli’ Linguanotto - courtesy of Clara and Gigi Padovani, [www.mytiramisu.it](www.mytiramisu.it/)
- Archive footage courtesy of KinoLibrary.
- La Cucina Italiana, November 2022 edition - photo credit: Guido Barbagelata
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When Carlo stopped himself and said that actually, every interpretation is valid, so it's not unfortunate...as an artist, there is so much I can learn from that. I hope I do.
His statement struck a nice balance. Every interpretation is valid... But the interpretation is also not the original thing. A wildly different take on tiramisu can be great and should exist, but it is not necessarily tiramisu. We could all stand to understand both sides of that idea, I think.
That's a nice (and rare!) thing to hear, so often on TH-cam especially when someone puts their own spin on an Italian dish (and not just Italian, happens with a lot of food) people get very upset about it.
I agree, that moment stuck with me more than maybe any other in the video. As a result I think it’d be appropriate (and I’d enjoy watching) for James to explore a good solid Tiramisu recipe as well as a handful of popular/interesting/wild interpretations.
I want to see those spin-offs, especially dairy and egg free options, but I’m honestly just super excited to see James tear down and build up a solid but simple tiramisu recipe.
This is inspiring me to create tiramisoup
Words of someone that has some wisdom!
James has been thanking me for watching over 4 years now, such a standup guy
And hoping you'll have a great day. That's a lot of great days!
Damn, I thought he was speaking to me all that time, feelsbad
"Please, enjoy."
I hope he has a great day
James is the kind of guy to leave the table and enjoy his Tiramisu alone in peace.
tiramisu is better in a dark corner away from other people.
Pretty sure it was more for the benefit of the others at the table as well as to make sure he didn't have a ton of background noise for that portion of the video.
HA! I loved when he did that. Like he needed to be alone with his slice of Tiramisu to enjoy it fully. Of course, there are 100K+ people that are watching...
Alone with his 1.69 million subscribers
@@MythicMagus no shit sherlock, he was joking
Thank you for spreading the word, James! As a Tiramisù World Cup judge (2022), I loved watching this excellent explanation of the history of tiramisù and its connection to Treviso. Anyone who is interested in competing in the Tiramisù World Cup later this year (Oct 2023) in Treviso, please join in the fun (or just come to watch and taste)!
It would be really cool if James came up with his own recipe and then went to this years Tiramisù world cup with it.
I definitely want to taste...
Where do I sign up?
Hi, I tried tiramisu in 28 countries now. I experiment tiramisu recipes. Is it possible for normal people to compete?
@@cullly Why would you be so cruel as to put down and mock someone who is passionate about something? Why not just allow them to enjoy their journey?
FATHER YOU’RE BACK
*Daddy
Coffee Daddy
He went to get latte and came back
*Zaddy
El Papa de Café
Not only is he back, he’s back with the first tiramisu episode. We’ve been waiting for this.
I love how well this video is composed, in every way. Visually, acoustically, dramaturgically. And in these times, it is a beautiful symbol of Europe, being full of appreciation of other cultures and adapting them to something new. Truly made my day :)
Well done, inserting "dramaturgically" into a conversation!
Mine too, his videos are always so aesthetically beautiful yet calming. Such a pleasure to watch!
How'd you feel about the mise-en-scène? The soliloquy? The supernumeraries? A good thespian will have opinions.
??????
@@error.418that is some advanced vocab. 🙂
This is a fantastic video. The production on this is so good. It really feels like one of the better BBC travel series. The shots are great, the interviews exactly what you want to have, James as the perfect host: lovely and giving space to the people who star in this video (Carlo and Massimo).
It's really beyond anything I used to expect from any youtube video.
Also, I am now really craving a good Tiramisu.
That’s a thing… BBC has some amazing cinematographers and camera men. Top Gear looked better than many action movies. Many nature docs are so breathtaking. No idea what they put in their tea, but it makes for great visuals :D
James, I'm from Treviso and live abroad since 12 years now. Watching this video almost had me tear up. Thank you for going there and and showing the whole world a piece of my hometown and its Tiramisù story. I think everyone from the area will be incredibly thankful for this.
I'm a retired Australian living in Venice for a year and I enjoyed watching this. My son in Melbourne follows you and sent me the link. I'd always presumed Tiramisu had been around forever not just in my generation. I'm going to visit Treviso, find Le Beccheria and try it myself. Thank you for not feeling you had to find minor faults with this dish, enjoy it or not I say.
Please let us know once you've tried it!
What started as "here are some neat tips to brew great coffee at home" has evolved into something close to Netflix' Chef's Table. And I love every second of it. Thank you very much, James, for taking us with you on this journey. Hats tipped and sucess well-deserved. All the best from Berlin to you and the whole(some) comment section!
Amazing video! Your insight into the history of tiramisu is accurate and interesting. Collaborating with you and your staff was a pleasure. See you soon in Treviso for the competition!
After that trip, he's an expert of tiramisu :-)
Would love to join you next time!
Yes - James, are you going to compete? It look like the gauntlet has been laid at your feet here.
Fantastic video mate!
As a "trevigiano" I loved to see this round up of the story of Tiramisu. It would be interesting to see how different coffee (in roasting and in method) impact the flavour of the dessert because a lot of good tiramisu I had in my life were made with mediocre coffee and usually almost always on the darker side
I think this is the unanswered question in this video: what kind of coffee was originally used in this recipe, exactly because the brew method and roast have big impact on the flavour and perhaps even the texture.
@@santibanks well, as regards brew method, it was moka, given the period it was born.
You've proven time and time again that stepping outside the studio and expanding the format will always be a winner. You nailed it again and can't wait for the tiramisu deep-dive.
My familial version follows the traditional and we just give the biscuits a quick introduction to the espresso/coffee; Never soaking for more than a second, kiss on the cheek then move on. Look forward to seeing your interpretation of this classic!
I really love this kind of series. It reminds me of Alex (French Guy Cooking) too. I can't wait for all of the episodes!
They contributed on an episode before for Eclair au Café 🙂
Right on the money with that one! 👍
i know right! very similar vibes, maybe we'll see alex in this series too!
@@Glyn-Leine you might be right
I would watch an actual James Hoffman food/travel series 100%
YESSSS HE HAS RETURNED!!
SO excited to see you again James. Thank you for your amazing, and quality content that has made me better coffee at home.
I remember the episode you all did for chasing the ultimate Espresso Affogato and how egg based ice creams did a lot to negatively affect the taste of the coffee. I would be interested in seeing how the relationship between egg and coffee is addressed in chasing your ultimate tiramisu.
My sister used to work in an Italian restaurant. Although we're in Scotland it set itself apart by trying to be more "authentic" Italian rather than the versions of dishes that had travelled, or at least that was the owner's vision (He was Italian BTW). He taught my sister to make Tiramisu and to this day she can still make it, at incredible speed, and it's absolutely delicious. She usually asks me to make the coffee for it when she makes it for family meals, as she knows she'll get good coffee.
How do you prepare the coffee for your sister's Tiramisu?
@@lonestarr1490 French Press usually due to the amount she wants
@@cruachan1191 And just as you would drink it, I suppose? Not particularly strong or something?
can I ask where about in scotland, because I know a few places that fit the description!
@@lonestarr1490 A wee bit stronger than normal as it gets balanced out by the sugar in the sponge fingers, certainly not Moka Pot or espresso strength though.
Learning the origin of Tiramasu - interesting
Hearing how the recipe has evolved from those who witnessed it - fascinating
Seeing James on a bridge, enveloped in a giant heart - Priceless.
I feel like you can't fully get the vibe of Tiramisu without exploring another Italian dessert/beverage classic, zabaione. This is clearly the inspiration for the egg yoke foam that is incorporated with the Mascarpone to both stabilize it and give that unique tart note to it that you don't get from other cream cheeses.
Finding the best of each ingredients would be incredibly fun, both the ultimate, meaning that which is sourced from an artisan cheese maker in Italy, an artisan baker for the lady fingers, a heritage hen farmer for the eggs, and of course the finest coffee to add that flavorful kick of bitterness to the dish but brewed expertly to bring out all of the other flavor notes that can only enhance the dish further. Additionally it might be interesting to find the "Best Widely Available Version", meaning ingredients that can be sourced widely through shipment from bakers for the Lady Fingers or cheese makers for the Mascarpone, and Rosters for the coffee.
In case its not obvious I love this dessert, its near perfect IMHO so I'm excited to see where this goes.
I’m so intrigued by this new series of episodes about tiramisu! My foreign friends always expect from me, average Italian living abroad, a perfect tiramisu. I hope that James will be able to scientifically dissect the recipe and give to me all the knowledge to create my personal family recipe.
Some questions that I would like to be answered:
1. which side/sides of the savoiardo should meet the coffee, and which side should be down on the tiramisu
2. How to make a perfect mascarpone cream
3. How many levels of savoiardi
4. What kind of coffee
I've lived in Italy for more than 20 years, I've eaten a lot of tiramisù and I make a pretty good one myself. A 2-cup moka makes the right amount of coffee for 12 savoiardi biscuits, and I sweeten the coffee a bit before I pour it on the biscuits. I really don't like it when there's a pool of cold coffee in the bottom of the dish. It's also worth experimenting with how much of the sugar to put in with the whites before you beat them (the rest goes in with the yolks and cheese) because no sugar makes it very dry and hard to fold into the yolks-cheese mix while all the sugar means it never takes on much air. Also, don't overdo it with the cocoa powder on top or it spoils to mouth feel.
Outstanding cinematography! Portrait lighting, script, structure, pace - it works perfectly in unison!
A coffee story, a travel story and a history lesson all wrapped up in 13 minutes - Bellissimo!
I love the fact that the video has been out for less than an hour and there is already 100+ comments. We have all been waiting -rather impatiently - for this video and upcoming series. I for one would love to see you looking into each ingredient trying to optimize them the way you do with coffee. I loved your coffee cake video. I would like to see this series be like that but so much more.
This is by far my favorite video of yours James!
The amount of obsession, dedication and bonding that the people on the video have over a little bit of desert is delightful!
Really well captured!
Your new episodes make my day!
Thank you for the high quality content and your time, effort, research, attention to detail and sense of humor.
Your content matters to me. Thank you!
So excited about this series, this starting episode was fantastic! The amount of work you and your team must have put into it is greatly appreciated! It was really lovely being introduced to the history of tiramisu, by some of the people who had real-life connections to it and were passionate to talk about it :) Thank you!
I have such nostalgic memories of working in a mom&pop Italian restaurant in my teen years and having the owner's wife creating some of the most incredible tasting home-made Tiramisu's. Thanks for the memories with this great video James!
I have never been more excited for a video than I am for an oncoming Ultimate Tiramisu video.
The sheer kindness and admiration you hold for the subject of the video, not just the dessert but the people too, is as present here as ever and it is a wondrous delight.
"Each interpretation is valid". In that a unique video was born, of an Italian acknowledging that his family recipe isn't the only correct one in the universe...
James, thank you so much for making this video. This one is close to my heart. My father who passed away last August at the age of 91 was from a small town just outside of Treviso, called Postioma. My father would frequently visit Treviso during his early years. He probably enjoyed eating tiramisu during his visits to the city.
Even after immigrating Canada, my father would request my mother make him tiramisu for his birthdays.
It was his all-time favourite dessert!
Cheers!
This format, and the fact you're breaking it out into a series, feels so much in the same vein as what Alex does and I love it! Looking forward to the rest!
So happy to see you again James and so excited for what’s to come!
This is such a good mini-documentary like wow for some reason this really hit the sweet spot for me
The editing was on point, the cinematography and the balance between the interviewees talking and James, really really well done!
I absolutely love tiramisu, it's not too sweet, creamy and light. I don't like many cakes because they tend to be overwhelming with sweetness, but this one has a special place in my heart.
The tiramisu my aunt made was exactly like this. It was considered like chicken noodle soup. Something to build your health back up. Like the one son said, it was for grandmothers, new mothers and kids. Not a uber bougie dessert.
God I miss it.
This is wonderful. it's great how you are traveling and interviewing and digging in to the Tiramisu history. Looking forward to more on this series!
YAY! A new video and a new series! 🤗 I've never tried Tiramisu but I gotta try it now after this video and reading the comments. I hope to see many more videos from you in the future James. Much thanks to you and your team.
Tiramisu is that one dessert I had at an italian restaurant years ago while travelling that was amazing and I've never been able to recreate it and have it taste the same. I am so excited for this series!
SAME! And, weirdly a kind of cauliflower cheese dish too
though not in that order
not spectacular or revolutionary but breathtakingly competent
a great regret that I never went back
strange, it's really easy and quick to make, that's also why it became this popular.
I don't know how easy is to find mascarpone outside of italy though (or savoiardi, but there are a lot of substitute for the bisquits)
A brilliant episode James. Being of Italian descent and I have had hundreds of portions.
I'm "sorry" you had to go to the considerable effort to tour Italy on our behalf to search and savour its roots but I'm sure glad you did. Salute.
Sooo excited that you are back! Love the vibes and the whole feeling of this episode! Can’t wait for more ❤
Thank You James! Your travels are always interesting and informative, keep them coming!
Flippin heck, it just dawned on me that it’s just incredible content like this is just out there on TH-cam, for free… Madness! Great stuff as always, James.
And now I'm hungry. Ever since Brian Lagerstrom's video on tiramisu came out I've been mildly obsessed with it (his pumpkin version was great for Thanksgiving dessert). Anything James has to add to this is only going to elevate my dessert game. Great video.
I have never been more excited for the next episode in a series!!!
Love the cinematography of this video, the tight focused shots of the interviews combined with the wide shots during the narrative sections. Really frames the video on the people and place.
Great video. Treviso is such an underrated city considering the world-famous dessert it gave us. Can't wait to see more from this series!
That "home" feeling about tiramisu is so true. I'm Austrian and in my family it's tradition to serve the tiramisu at special occasions...I like to think that it's not just because of the popularity of the dish but also because some of my family members from many generations before me migrated to Austria from Italy.
I hope you call it Tirolmisu then!
We bought the Oracle 2 weeks ago, and so i started drinking coffee for the first time in my life (I'm 55, never drank it until now) i have been watching your videos (like a fiend) among others for the last month to learn everything to become a coffee nerd. Last weekend we had 8 for dinner, and i was the Barista for the night... my guests had thought i was some kind coffee Nazi when they saw my machine. When they found out i have only been drinking coffee/espresso for 2 weeks, they were nervous to order theirs after dinner... i have dialed in my machine, my beans, my recipes, my drink styles. I was informed by no less than 3 of the coffee drinkers that evening, that what i presented each of them was the best coffee/espresso they had had in years, or in one case, ever. So it seems that you truly do know what you're talking about. 😅
What a wonderful journey. Thank you James.
You’re back! I would love a deep dove into the different kinds of tiramisu that exist :) Carlo Campeol mentioned ”real” tiramisu to only consist of lady fingers, coffee, sugar, egg yolks, dark cocoa, and mascarpone, but i’d love for you to compare this recipe with more modern versions that might include whipped cream, liquor or egg whites, and how any variables affect the final product (and of course what kind of coffee is best to use). I’m looking forwards for more!
I find that egg whites make the dish a little lighter and fluffier, so that’s usually my preferred method!
As an Italian, I’ve been waiting for your tiramisu recipe for a very long time. Can’t wait to see how you’re gonna handle this masterpiece, and I wanna say something. Tiramisu, like you said, is the dessert of the family, the first dessert you learn to make in Italy, the dessert you make at home. That’s why we ALWAYS make coffee to soak savoiardi in with the moka pot. I hate that coffee because it’s really really harsh and bitter (I know you can make good coffee out of it but in Italy, moka pot coffee is BAD 99,9% of the times, trust me). However, I think that the concept of a slightly bitter coffee for tiramisu is a good idea for the overall balance. I wouldn’t use a light-roasted coffee (that I normally prefer), but I guess that a more developed roast could be the right call. A good italian-espresso-roast profile. Curious to see what you’ll come up with! Bye 👋🏻
Love all this. Totally want James to dive into all those things. Also, I just went to Italy for the first time last summer, and was almost universally disappointed by the coffee. Very different taste preferences.
@@segamble1679 Italian people will never admit that 99% of coffee they buy/make/drink is absolute trash!
Moka pot coffee is utter garbage. I have never ever had a near-decent one, no matter how good the person making it claimed it to be.
@Robert Smith have you Tried the Hoffmann method from his mokka pot series?
Im into super meticulous fancy espresso, but if I'm in a hurry a good moka also hits the spot and is quick to make. That is with all the hacks explored by James in his series. So preheated water, good coffee, paper filter and gentle heating. It gives a very good mix between filter and espresso :)
@@RobertSmith-up9rz I have, using Hoffmann recipe for it. The only real issue is it’s harder to make then just a French press or Aeropress or pour over or… It can be made good, great even, but the effort you’re putting into it is simply not worth it relative to other options on the market.
Your videos are so good. There is so much detail in care in their production. New uploads always make me very happy
Thank you so much for your work James
The concept of uovo sbattuto is key here-a breakfast/snack/old-school Red Bull made of of beaten egg white and sugar (often with a touch of coffee) that in Italy universally recalls "nonna", "mamma", "home". Everyone their own story of sbattuto. To properly make your own tiramisù, you will need one too! 😃
Zabaione
I think it'd be fun to take a look at different coffees. Does it have to be an Italian style blend? Is there fun to be had with African or natural coffees?
Hi James, I'm glad you enjoyed my little city of Treviso! I saw you while you were filming, but didn't want to bother you while working, so I hope you had a nice stay ☕
For those interested in visiting, Treviso has its own airport where many low-cost flies as "Venice Treviso" (Airport Antonio Canova, TSF), or you can reach us with a 20min train ride from Venice! Treviso is also where prosecco wine is made 🥂
Loved this! Looking forward to the series!
I am making a tiramisu today and I am excited to try again with your recipe! A few things I hope you can cover:
- In your earlier shirt, you mentioned the ladyfingers at Etto we’re still a bit crunchy but had lots of coffee flavour. I hope you can unlock this mystery.
- How to make sure the raw eggs are safe. Should I be using pasteurized eggs or is there an option to heat them in the recipe?
- Coffee options for people without espresso machines. I would love to see a V60 or Aeropress option for the tiramisu coffee, and maybe options for specialty instant too.
☕️ ☕️ ☕️
Perhaps a moka pot brew would be good for the task? Moka pots are as Italian as coffee gets, while also preserving the home-made spirit of the recipe
Eggs should come from legitimate "commercial" producer. You should not serve tiramisù made with your aunt's eggs, so to speak, as genuine and organically grown as they can be. Coffee for tiramisu should be made with a Moka, that's the normal and "original" way to do it, at home, and an inversion pot (a "napoletana") works just as well. I don't think a V60 would work equally well because there is just too much water in it (that's true in general). Lady fingers, "savoiardi", have this wonderful capability to absorb liquids without totally losing structure, they are full of "cavities" and they have something (don't ask me what, but it might be eggs addes somehow in the recipe) that makes them not-immediately permeable to liquids. It's like a plastic sponge, in a sense. The liquid fills the cavities of the biscuit without undoing the biscuit itself as it would happen with a "frollino".
Regarding the ladyfingers, the trick is to quickly dip them in coffee without waiting for them to soak completly. They will then absorb more humidity from the mascarpone when the dessert is assembled. So the key to not have soggy ladyfingers is the right timing between the dessert build up and its serving, which changes according to the water content of the mascarpone-egg cream and the initial soaking. Sounds complicated, but it's just trial and error. Quick dip and overnight rest usually work.
Fun fact: I was on a trip in Milan and as I was searching for speciality coffee shops, I found one called "Mascherpa" which is Speciality Coffee & Tiramisu shop. It was amazing.
I looked it up. Turns out I was staying a street away on my trip to Milan last summer and now I'm sad I didn't try the tiramisu or the coffee there.
A fun fact is a piece of obscure trivia that sheds light on the topic. This is just a pointless travel anecdote. A "fun fact" would be if you were the guy who filmed the dude talking about the brothels and you had additional info to share.
@@KevinJDildonik aye man nobody gives a fuck man maybe just keep that to yourself instead
@@KevinJDildonik A fun fact is that there is a place that is a tiramisu concept store & speciality coffee. It's an interesting fact, but I understand if the use of "fun fact" was not quite appropriate. Nonetheless, I don't see the need for criticism, especially since English is not my first language.
I thoroughly enjoyed this and I can't wait for the rest of this series.
James, thank YOU for making the video, it has made my day that little bit more great!
Finally, the ultimate Tiramisu recipe is coming that we - the fans bullied James into making. Thank you!
Well you asked... my partner is gluten intolerant (genuinely, diagnosed by a doctor, not a fad thing) and both of us are vegan. I dearly miss tiramisu, and would love to discover a version I can make at home with some lovely specialty coffee for us both to enjoy. So there's your challenge, James!
Seriously, though, really looking forward to the series and I'm sure the added insight will let me figure something out for our unusual dietary weirdnesses.
you just need to take out the ladyfingers, or sub them for a gluten free alternative, it's not that hard
@@StGeorgedragonhunter I haven't seen any gluten free lady finger biscuits that aren't made with egg. Plus the egg and mascarpone aren't suitable for vegans either and substitution isn't obvious... so it isn't as easy as you suggest.
James and crew, thank you so much for your wonderful & clear work, powered by curiosity and love for food, coffee and their obvious cultural ramifications. Always a joy to see your vids.
Thank you for the informative video. Looking forward to the series.
Excellent video! Please do more of these videos exploring other coffee related subjects. Looking forward to your upcoming tiramisu videos, too!
Loved this one James! Have fun finding your Tiramisu!
James talking about tiramisù feels so right. I’m waiting for the rest of episodes !! Thank you!
Thanks! I'm looking forward to the next installment.
Fantastic piece, I’d be happy to wait longer between uploads for videos with this quality!
Always a pleasure to watch your videos. I just want you to know I do enjoy coffee with your videos. Can't wait for these recipes!!
Love the history, amazing stories & great quality video again!
I like this kinds of videos. Thank you, James!
First time commenting on one of James' videos, just because after all this time talking my favourite non-alcoholic beverage, he's now going full-on video-series on my favourite dessert, the Tiramisu. funny story: I make it a point to taste every single tiramisu I find, in restaurants or dinner parties.. and keeping score in my mind of what is the best. So I'll be following along James's journey to the heart and soul of the Tiramisu, eagerly awayting his conclusions... 'cause this start is already making my mouth water... Thanks for making great videos James!
What a great video 👏🏻. Getting a better understanding of the evolution of this great desert has left me inspired to experiment and find my own ‘best version’ for my family 🥰
Fantastic. Looking forward seeing the next part!
My favorite desert without a doubt :D looking forward to the next vid!
One of your best videos yet! Fantastic story! Bravo!
Most underrated TH-cam channel! Hands down
Cheers from San Diego California
So I started watching recently having just bought a coffee machine and loved all of his content. But this vide certified to me, that James' videos have a quality that is truly valuable to me and to culture in the sense that he examines the creation of popular ideas in coffee and food
This introduction was wonderful. Very much looking forward to your deep dive into the layers, if you will, of tiramisu on your journey to create your ultimate one.
Bring out on! 😁 Thank you for sharing.
That was really wholesome. Thank You.
Thank you for such a beautiful first video of the year. Has become worth the wait… contrary to my rumblings the last month.
Please make a lot of this videos! This is awesome!
This is just a wonderful video to put it simply, well done!
It's a delight to hear these Italians talk about tiramisu. Beautiful portraits of these people.
Soo looking forward for this series
Very interesting. Can't wait for the next installment.
This on-location material has a welcome energy, a dynamic
You should return to Italy often James, so much coffee history and recipes to explore! This was wonderfully put together, thanks for sharing. ☕
This is an incredible documentary James, thank you for this!
Very much into culinary history and love this channel. Talk about a perfect balance to go along with this sublimely balanced dish! Thanks for the video.
Yeeeah at last ! We’ve been waiting for it for so long since you first talked about it and now, the journey begins. Great idea to start the serie in the birth town of that dessert (I didn’t know it but look forward to go and taste it at Le Beccherie). I’d say the more episodes the better 😅
I'm Italian and I simply love this content. Thanks.
Great to see a new video. I've been mainlineing my 3 favourite videos of yours. Most of all of course the almighty Barriseur video, to which I am addicted.
fantastic video. loved how he took himself out of the resteraunt setting and went to a separate room with good audio, lighting and so on. certainly a pre-planned move, but fantastic for the video and shows amazing planning and mindset when doing what is basically an "experience vlog", but retaining informational as a key point.
its what makes james and his team such a high quality youtube channel.