🇮🇹 Questo episodio e quello dedicato all'anatra arrosto sono ciò che chiamiamo un vero crossover culinario! Un grande ringraziamento a Umberto Bombana e a tutti gli chef coinvolti//🇬🇧 The Fried Rice and the Roasted Duck episodes are what we call a real culinary crossover! Big thanks to Umberto Bombana and all the chefs involved 🙏🇭🇰
thank you so much team Italia squista as well for bringing truly wonderful culinary experience on TH-cam. I was fascinated watching these two fantastic episodes.. it has been a wonderful journey !
Veramente due colpi da maestro... Complimenti,anche se i Cinesi stessi dicano che il "Cantonese" che ci piace tanto non ha nulla a che fare con la patria d'origine...❤😂
I smell the wok smell from France 😋 My wife is cantonese, being French and loving Italian and Thai cooking, I am a blessed person 😂Thanks for the video, great channel!
For the comments that are saying no pepper no garlic Cantonese fried rice, especially in Hong kong is often seasoned with soy sauce a hinge of salt and a hinge of white pepper, which compliments the ingredients well while enhancing the natural flavours of the ingredients The chef in this case used a ham broth, which is a broth that had been stewed for many hours using dried ham herbs and potentially chicken and seafood components. The broth contains such in-depth flavours that there is no need for extra condiments like garlic and pepper, which is overpowering. The essence of Cantonese cuisine is simple ingredients with natural flavours. To anyone who hasn’t tried an authentic fried rice before, I do recommend trying one as you will find it very tasty and different from the cheap and quick ones you normally find in takeaways shops in europe
I think it's in the video editing. It's pretty unusual to see a fried rice being made without adding soy sauce or fish sauce, salt, white pepper, MSG. It would be terribly bland otherwise.
People need to start explaining why not to overseason food. Otherwise others might think that they can improve on the dish by adding flavours that don't belong. They then fail to see the point about the original dish.
@@pjacobsen1000 I suppose the 'ham' broth could mean the Jinhua ham (Similar to Jamon Iberico/Prosciutto). If that's the case then it has quite bit of natural MSG and salt in it.
wow sono davvero impressionato dalla professionalità del primo chef cinese nel fare quel "semplice" riso . Una cura in ogni movimento incredibile ... Complimenti
no , non andrei ad hong hong . Ma rispetto la sua dedizione nel fare una ricetta semplice e amata cinese . Al 3 stelle lui sicuramente non gli farà un riso cantonese @@albertorudi5168
sono impressionato dalla sua professionalità nel fare un piatto semplice , non dal piatto in se . Chiaramente nel suo ristorante Michellin userà tecniche più complicate etc@@giobronskij8249
Semplicemente straordinario.Complimenti ancora per la grande ricerca che Italia Squisita effettua per offrirci dei servizi davvero belli e interessanti.
People have been watching Uncle Roger too much, who is Malaysian Chinese (Malaysians and Singaporeans like bold, spicy flavors). There's no garlic or onion/shallot in Cantonese fried rice, only spring onion. Most of the high end restaurants don't use added MSG either, it is up to the chef and his skills to extract the umami from the natural ingredients. Expensive ingredients like dried seafood and dried ham have tons of natural umami. Hong Kong and Cantonese food are more refined and subtle in flavors with emphasis on ingredients. I think up until the economic boom around 30 years ago, you can only find good Chinese food in Guangzhou in China or you'd cross the border into Hong Kong.
So true. I remember when I went to Beijing 20 years ago for one month long trip , the food there was horrible… even the Peking duck was so rubbish compare to Cantonese roast duck. I often left the restaurant starving. Funny enough the best thing I eaten there was a pizza made by some Italian guy. Second best was lamb hotpot. That’s it. Then I escaped to Shanghai hoping to find better food, only to find out Shanghai was even worse😂😂😂 I went back to Beijing for the lamb hotpot again.
@@User-vz4xm I used to ask my friends here in Vancouver from Shanghai or Beijing which ones are their favourite restaurants in Shanghai or Beijing. And their answers all turned out to be Cantonese restaurants.
Us Asians respect Italian chefs deeply. They were one of the few countries on earth that innovated their own cuisine and techniques. Italians are known for their mastery of art in all forms and cooking is just one of them.
woe fried rice on IS? As a Chinese myself this recipe is definitely authentic. Huge fan of this episode and S/O to IS for bringing such an iconic Chinese dish onto the channel
13:59 Actually when I see this restaurant is introduced in this channel, I will expect the chef will perform fried rice in that way. This is the signature way to cook fried rice in this restaurant. Using the claypot to create crispy rice texture like paella and bibimbap.
Il riso è un alimento clamoroso, versatile e con il quale ci si può sbizzarrire nella creazione (o esecuzione) di molte ricette. Da almeno 10 anni ho iniziato a cucinare, spaziando tra le molte culture e tradizioni delle varie cucine caratteristiche del mondo. Il riso alla cantonese è tra i miei preferiti, purtroppo spesso sottovalutato da quelli che nemmeno sanno lessarsi un boccone di pasta. Generalmente preparo quello che ben conosciamo qui in Italia, ovvero con uova, prosciutto cotto e piselli, ma proverò assolutamente questa versione. Il risotto mostrato nel video merita altrettanto, ma ci vuole molta pazienza e, soprattutto, reperire vari ingredienti che si potrebbero forse sostituire, ma non credo sarebbe poi lo stesso. In generale: video molto interessante e utile 👌👨🍳🍚
Ecco appunto!!, non solo la 1° ricetta è con basso contenuto tecnico, ma la scelta IMBARAZZANTE dello chef Bombana di sponsorizzare uno dei grassi polinsaturi omega6 + tossici in commercio soprattutto ad alte temperature, come tutti gli oli vegetali d'altronde!! (alto oleico??🤣.. classico marketing fuorviante all'italiana!!!) Beh si! tutto sommato in linea con i piatti presentati, poco SALUTARI entrambi
barely even an homage lol it's just like "yeah we just made seafood risotto in the most intense way possible...oh yeah s/o to my culinary homies in china who also like rice (but totally different kinds)"
For anyone who has tried to reproduce Chinese fried rice at home - the actual reason this can never be done is because it's not about the rice, or the ingredients you put in it, it's the jet engine of a flame that the professional stove can produce (0:22) - it's like comparing food cooked on a grill vs on a skillet, the temps are just way too high for any standard kitchen stove to reach, which produces that final taste.
@@andrewfyfe8986 Thank god someone else thought this. I thought I was the only one 😅 Like the dishes are only similar enough in the most topical of ways and are otherwise completely different.
The Italian chef had to explain the origins of every single ingredient used in his dish while the Chinese chef just get into the thick of the action. The difference
Great timing chef. Late Oct and late Nov have become national days of fried rice in China, preferably with sides of roast duck and preserved pork. Bon appetit!
Ciao sono cinese di Hong Kong😊 4:19 the chef lowered the heat by his hand instead of using his knee😯 Maybe becuz of being filmed😂 Traditionally, chefs in Hong Kong (Chinese restaurants) use their knees to control the temperature cuz one hand holds the Wok, tossing, and the other one holds spatulas or ladles to do stir-frying. 6:01 The three leged woman💕 🦵🏽 🦵🏽👩🏽🦰🦵🏽 even though just a snapshot, but lucky enough i knew this guy is a Siciliano👍🏼 A city full of tastes and cultures
I like how this man uses the video as an advert for selling sunflower oil as if Adam Wong is endorsing it in his use. I also love that when he's eating the rice in the bowl he utters the words "...or you can even use chopsticks" (to eat rice). It's in Hong Kong. Only the infirm and children under 6 use spoons. Not middle-aged men. I've never heard of it called Cantonese rice, either. What is with that?
Appreciate the video! For the fried rice, at the beginning the shrimp seemed already cooked before he blanched it. Was the shrimp pre-treated with lye water?
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
🇮🇹 Questo episodio e quello dedicato all'anatra arrosto sono ciò che chiamiamo un vero crossover culinario! Un grande ringraziamento a Umberto Bombana e a tutti gli chef coinvolti//🇬🇧 The Fried Rice and the Roasted Duck episodes are what we call a real culinary crossover! Big thanks to Umberto Bombana and all the chefs involved 🙏🇭🇰
thank you so much team Italia squista as well for bringing truly wonderful culinary experience on TH-cam.
I was fascinated watching these two fantastic episodes.. it has been a wonderful journey !
Veramente due colpi da maestro... Complimenti,anche se i Cinesi stessi dicano che il "Cantonese" che ci piace tanto non ha nulla a che fare con la patria d'origine...❤😂
I smell the wok smell from France 😋 My wife is cantonese, being French and loving Italian and Thai cooking, I am a blessed person 😂Thanks for the video, great channel!
@danc9164 termal shock extracts flavour.
❤❤❤❤❤😂 we WWE
For the comments that are saying no pepper no garlic
Cantonese fried rice, especially in Hong kong is often seasoned with soy sauce a hinge of salt and a hinge of white pepper, which compliments the ingredients well while enhancing the natural flavours of the ingredients
The chef in this case used a ham broth, which is a broth that had been stewed for many hours using dried ham herbs and potentially chicken and seafood components. The broth contains such in-depth flavours that there is no need for extra condiments like garlic and pepper, which is overpowering.
The essence of Cantonese cuisine is simple ingredients with natural flavours. To anyone who hasn’t tried an authentic fried rice before, I do recommend trying one as you will find it very tasty and different from the cheap and quick ones you normally find in takeaways shops in europe
I think it's in the video editing. It's pretty unusual to see a fried rice being made without adding soy sauce or fish sauce, salt, white pepper, MSG. It would be terribly bland otherwise.
People need to start explaining why not to overseason food. Otherwise others might think that they can improve on the dish by adding flavours that don't belong. They then fail to see the point about the original dish.
@@pjacobsen1000 Wrong
@@pjacobsen1000 I suppose the 'ham' broth could mean the Jinhua ham (Similar to Jamon Iberico/Prosciutto). If that's the case then it has quite bit of natural MSG and salt in it.
@@candyjaywee Fair point. We also don't know if the rice was cooked with salt already, although that is even more unusual.
Uno dei risotti più elaborati, complessi e incredibili che abbia mai visto, grazie ❤
Non è un risotto.
@@camporossoè una pizza napoletana sisì
@@pragmatica_fantasy3874 Hai ragione scusa, credevo si riferisse al fried rice, non avevo visto l'altra ricetta del video.
wow sono davvero impressionato dalla professionalità del primo chef cinese nel fare quel "semplice" riso . Una cura in ogni movimento incredibile ... Complimenti
Andrebbe a HK per magiare quel pout pourri di riso cinese, anche se (ammesso sia vero) ha 3* ??
no , non andrei ad hong hong . Ma rispetto la sua dedizione nel fare una ricetta semplice e amata cinese . Al 3 stelle lui sicuramente non gli farà un riso cantonese @@albertorudi5168
andrei volentieri ad hong hof per visitarla però . @@albertorudi5168
Notevole il gesto con cui mette il riso nel mestolo muovendo la padella
sono impressionato dalla sua professionalità nel fare un piatto semplice , non dal piatto in se . Chiaramente nel suo ristorante Michellin userà tecniche più complicate etc@@giobronskij8249
Il tributo deve essere qualcosa di meraviglioso, complimenti.
Die Därme der Scampis wurden mit durchpassiert, statt weggeworfen, schlimmer Fehler
Love seeing IS in Asia and repping Italian chefs out there respecting the local cuisine.
Un risotto da paura che mette insieme in modo armonioso elementi della cucina italiana e di quella cinese.
Davvero impressionante!
il contributo antropologico e sociologico dello chef Bombana sta al passo della sua esperienza gastronomica!!! Bravo!
I love this cross over to a different cuisine and the collab with other chefs
C'è modo e modo di sponsorizzare un prodotto. Questi video sono incredibili, dubito che ci sia qualcosa che vorrei mangiare più del risotto mostrato
Semplicemente straordinario.Complimenti ancora per la grande ricerca che Italia Squisita effettua per offrirci dei servizi davvero belli e interessanti.
People have been watching Uncle Roger too much, who is Malaysian Chinese (Malaysians and Singaporeans like bold, spicy flavors). There's no garlic or onion/shallot in Cantonese fried rice, only spring onion. Most of the high end restaurants don't use added MSG either, it is up to the chef and his skills to extract the umami from the natural ingredients. Expensive ingredients like dried seafood and dried ham have tons of natural umami. Hong Kong and Cantonese food are more refined and subtle in flavors with emphasis on ingredients. I think up until the economic boom around 30 years ago, you can only find good Chinese food in Guangzhou in China or you'd cross the border into Hong Kong.
Uncle Roger is a joke.
@@orlandoalessandrini2505 Well he's a comedian, I don't imagine he tries to be anything more than a joke
@@orlandoalessandrini2505 NenenePupu
So true. I remember when I went to Beijing 20 years ago for one month long trip , the food there was horrible… even the Peking duck was so rubbish compare to Cantonese roast duck. I often left the restaurant starving. Funny enough the best thing I eaten there was a pizza made by some Italian guy. Second best was lamb hotpot. That’s it. Then I escaped to Shanghai hoping to find better food, only to find out Shanghai was even worse😂😂😂 I went back to Beijing for the lamb hotpot again.
@@User-vz4xm I used to ask my friends here in Vancouver from Shanghai or Beijing which ones are their favourite restaurants in Shanghai or Beijing. And their answers all turned out to be Cantonese restaurants.
che bomba il risotto dello chef De Buono😋
This channel is a culinary treasure
Us Asians respect Italian chefs deeply. They were one of the few countries on earth that innovated their own cuisine and techniques. Italians are known for their mastery of art in all forms and cooking is just one of them.
There is also the pasta/noodle affiliation. Thanks to Marco Polo
I’ve learned so much by watching this channel and how simple videos
Simply out of this world! thank you, Chefs for taking the time to teach us!!!!
Bravissimo lo chef Giuseppe, giovane preparato e molto appassionato, complimenti per tutto!
Vedere lo chef che rispetta e ama la cucina cinese è bellissimo
As a hker, I'm so glad that I clicked into this great video, as I'm gonna try this restaurant asap😛😛
Both rice dishes are immaculate. I would love to try both one day.
woe fried rice on IS? As a Chinese myself this recipe is definitely authentic. Huge fan of this episode and S/O to IS for bringing such an iconic Chinese dish onto the channel
non ho parole. la versione italiana mi ha commosso. voglio andare a Hong Kong
Bravo il giovane chef italiana per la scelta della qualità degli ingredienti e la cura della preparazione completa del piatto.
as a hong konger . this is really nice to see. thank you IS.
13:59 Actually when I see this restaurant is introduced in this channel, I will expect the chef will perform fried rice in that way. This is the signature way to cook fried rice in this restaurant. Using the claypot to create crispy rice texture like paella and bibimbap.
Complimenti a questi maestri.
That AI dubbing is perfect 🙌👍
Che grande manualità questi chef.
E che bontà questo riso e risotto, li vorrei assaggiare.
Complimenti a tutti ma specialmente allo Chef Giuseppe per il suo capolavoro di risotto.
Il riso è un alimento clamoroso, versatile e con il quale ci si può sbizzarrire nella creazione (o esecuzione) di molte ricette.
Da almeno 10 anni ho iniziato a cucinare, spaziando tra le molte culture e tradizioni delle varie cucine caratteristiche del mondo.
Il riso alla cantonese è tra i miei preferiti, purtroppo spesso sottovalutato da quelli che nemmeno sanno lessarsi un boccone di pasta. Generalmente preparo quello che ben conosciamo qui in Italia, ovvero con uova, prosciutto cotto e piselli, ma proverò assolutamente questa versione. Il risotto mostrato nel video merita altrettanto, ma ci vuole molta pazienza e, soprattutto, reperire vari ingredienti che si potrebbero forse sostituire, ma non credo sarebbe poi lo stesso.
In generale: video molto interessante e utile 👌👨🍳🍚
E' vero! Ed molto buono per la dieta ...
In un 3 stelle Michelin fanno ricette di quel (basso) livello?
Ecco appunto!!, non solo la 1° ricetta è con basso contenuto tecnico, ma la scelta IMBARAZZANTE dello chef Bombana di sponsorizzare uno dei grassi polinsaturi omega6 + tossici in commercio soprattutto ad alte temperature, come tutti gli oli vegetali d'altronde!! (alto oleico??🤣.. classico marketing fuorviante all'italiana!!!) Beh si! tutto sommato in linea con i piatti presentati, poco SALUTARI entrambi
@@albertorudi5168 Taci.
what an intriguingly resourceful clip. both dishes look amazing. bravo!
complimenti. veri maestri bellissima puntata finalmente nuova
Grande bel video!!!! Chapeau.
Amazing art especially with that risotto’s presentation
Risotto dalla bellezza straordinaria ed immagino ... meraviglioso al gusto
Entrambi piatti di Altissimo livello complimenti 💪🏻
Spettacolare questi due video 👍🏻👍🏻
The risotto dish is absolutely stunning.
so beautiful one great chef appreciation for another great chefs food
Complimenti Beppe sei un grande!!!!!! Risotto incredibile
I cant stop thinking about the amount of dishes I would have to do after this.
che qualità ragazzi, che qualità
most italian thing ever... homage to fried rice - risotto.... but what a beautiful video
barely even an homage lol it's just like "yeah we just made seafood risotto in the most intense way possible...oh yeah s/o to my culinary homies in china who also like rice (but totally different kinds)"
Ma che roba stupenda... complimenti!
Mamma mia che risotto mostruosoooo ✌️❤️🔥
I would kill for a taste of that risotto 😋
This looks delicious. Will give this rice preparation technique a try!
Uncle Roger needs to react to this!
Ayaaaa
no msg, best I can pay for this fried rice is HKD$40
This is definitely fuiyoh! 4:39
The ingredients alone would bring his rage. They're quite lacking.
@@mcapps1because it’s not swimming in MSG? This recipe is way above his pay grade
This risotto looks insanely good. I can smell the aroma from my screen.
炒饭 chaofan, not rissoto
the italian guy loves his ice.
For anyone who has tried to reproduce Chinese fried rice at home - the actual reason this can never be done is because it's not about the rice, or the ingredients you put in it, it's the jet engine of a flame that the professional stove can produce (0:22) - it's like comparing food cooked on a grill vs on a skillet, the temps are just way too high for any standard kitchen stove to reach, which produces that final taste.
Un opera d arte quello italiano bellissimo
The Italians knocked this one out of the park! That mix of the sea urchin and that concentrated broth must be divine!
Stunning risotto but hardly a tribute to Cantonese fried rice. It is nothing like fried rice. It is classically Italian and a creamy risotto.
@@andrewfyfe8986 Thank god someone else thought this. I thought I was the only one 😅 Like the dishes are only similar enough in the most topical of ways and are otherwise completely different.
this channel has sold its soul to "olitalia"
When cooking is an art… 💯
@rockyraccoon ::
There's cooking as an art form and then there's cooking taken to absurdity.
awesome as always ❤
Capolavoro ❤ bravissimo.
Opera d'arte. Bravi bravi bravi
Beautiful culinary arts.
this is the perfect fried rice and perfect risoto.
Giuseppe complimenti, un piatto eccezionale!
Great video!
Bel video e bel consiglio che applicherò sicuro ai miei video, grazie!!
These videos always make me so hungry 🙃
Nice Japanese-Italian fusion for the risotto.
Incredibile il tributo!
IL risotto del ragazzo Siciliano e un qualcosa Di Divino🎉🎉🎉
Cantonese cuisine is always the best.
Gran bel piatto Giuseppe
Il risotto é da sturbo!!!!!❤
Straordinaria fusione di due mondi
Il risotto è fantastico!!❤
Amazing! Fried rice is so simple yet do nuanced in execution. The tribute is simply amazing in technique and layers. Wonderful in every way
They both look delicious.
Adoro i riso saltato cinese, bello vedere uno stile differente
The Italian chef had to explain the origins of every single ingredient used in his dish while the Chinese chef just get into the thick of the action. The difference
The best looking dishes I could never make, even knowing the steps.
how does this relate or inspired with chinese fried rice?
Great timing chef. Late Oct and late Nov have become national days of fried rice in China, preferably with sides of roast duck and preserved pork. Bon appetit!
quel risotto sembra spettacolare !!!
poi altro che salse di soia ovunque. in italia mangimo una cucina cinese de merda. AH lo chef bomba cm cazzo parla??? :D accento strano
Ciao
sono cinese di Hong Kong😊
4:19 the chef lowered the heat by his hand instead of using his knee😯
Maybe becuz of being filmed😂
Traditionally, chefs in Hong Kong (Chinese restaurants) use their knees to control the temperature cuz one hand holds the Wok, tossing, and the other one holds spatulas or ladles to do stir-frying.
6:01 The three leged woman💕
🦵🏽
🦵🏽👩🏽🦰🦵🏽
even though just a snapshot, but lucky enough i knew this guy is a Siciliano👍🏼
A city full of tastes and cultures
Che meraviglia
Beautiful food…!
My favorite fried rice ingredients are dried scallops, salted dried fish and egg whites.
I'm Italian.. fav foods are 1. Italian, of course 2. Asian. Love fried rice!
altro che tributo, la versione italiana ha un aspetto molto più appetitoso!
belissimo!
Imagine going to a 3 michelin star restaurant to order fried rice, arguably one of the simplest dishes on the planet haha
Ok I will stop by
Grazie
Spettacolo!!!Complimenti
I’m salivating
I would love to try that Rissotto.
Thank you
⭐️⭐️⭐️⭐️⭐️
I like how this man uses the video as an advert for selling sunflower oil as if Adam Wong is endorsing it in his use.
I also love that when he's eating the rice in the bowl he utters the words "...or you can even use chopsticks" (to eat rice). It's in Hong Kong. Only the infirm and children under 6 use spoons. Not middle-aged men.
I've never heard of it called Cantonese rice, either. What is with that?
Yeah definitely smells of strong sponsorship with the oil
The second recipe is amazing looking, but its a huge stretch to say its even inspired by fried rice. Its just seafood risotto
This, exactly. One might say a stretch so big as to rival the distance between italy and china 😆
fantastico"!
Appreciate the video! For the fried rice, at the beginning the shrimp seemed already cooked before he blanched it. Was the shrimp pre-treated with lye water?
I think only the Chinese Fry Rice can fill my stomach.