Lasagna in an Emilian Michelin restaurant with Massimo Spigaroli - Antica Corte Pallavicina*
ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2024
- The Aquadichef contest is back, a competition adressed only to professionals that continues to inspire many chefs and Italian cuisine lovers. The absolute protagonists of the 2021 edition will be lasagna (“lasagne” to be precise!), in all possible forms, without preclusions or limits to experimentation.
To launch the contest, we could only start from Emilia, inside the Parma Food Valley: Massimo Spigaroli, a member of the jury, presents the classic version from the Antica Corte Pallavicini, one of the most historic and scenic restaurants in Italy. Echoes of the composer Verdi, stories from Emilian aunts, self-produced raw materials, and a lot of love for yet another cosmopolitan dish that has come to life in the Bel Paese.
All informations to participate here: acquadichef.com/
Tutte le informazioni per partecipare qui: acquadichef.com/
In collaboration with Ferrarelle www.ferrarelle.it/
INGREDIENTI
Pasta fresca/Fresh pasta:
Farina 00/00 flour 300 g
Uova/Eggs 3
Sale qb
Ragù/Bolognese sauce;
Carne bovina/beef 500 g
Salsiccia/Pork sausage 200 g
Passata pomodoro/Tomato paste 400 g
Acqua/Water 100 g
Vino rosso/Red wine 1/2 bicchiere
Carote/Carrots 3
Cipolle/Onions 2
Sedano/Celery 1
Olio EVO/EVO oil qb
Sale/Salt qb
Besciamella/Bechamel:
Latte intero/Whole milk 1 l
Farina 00/00 flour 70 g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb
Per la guarnizione/for the garnish:
Parmigiano 24 mesi qb
Burro/Butter qb
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"I could make this no other way. It is my territory and my heritage. But you must make it how you feel, because this means that this dish has a future." Beautifully balanced. Excellent teaching.
Ohhh yes...💥👍💥
Very wise words and I agree with him. A dish, is only a dish because someone has experimented, made changes, added ingredients, removed ingredients and so on before creating the final dish. Yes, it's great to keep the "traditional" recipe but it should never be final, especially now that we are getting better and better with food. There is no need to "freeze" a recipe just because some people can't stand change, as the recipe they are so used to was probably changed at some point in the past.
It looks like the best version
A wonderful statement. Made me smile
But if you put cream in Carbonara you will get hunted down and beheaded by the people on the internet.
What I love about Italian chefs is their humility and respect for those things that have come before them.
And then they charge u 25 euros for a portion that can't even feed a dying baby bird
Yeah, better pay 10 bucks for a cheeseburger.
Basically the same cousine culture 😂😂😂
It's less of an Italian thing than it is a non-American thing. Ancient to someone from the US might be a building or tradition, or indeed cuisine, from the 18th or 19th century. In Europe, the average person likely lives in or neighbours a house that was built in those times, and he's likely less than a walk away from monuments that date to the 15th or 16th century. In Italy and Greece in particular, quite a few streets were literally tiled more than a millenium ago.
So yeah, the average European is quite aware that his chapter does not mark the climax of the story he's in.
@@allgonoemo4217 u can't talk without trying those dishes. That is culture, that is history, that is art, that is past and future. u're paying for the dish, for the location cuz it is always almost perfect and for the experience that u do.
@@Ishizaky1 imagine comment something like this. wake up. italy has a lot of problems, but every year italy is visited by lots of people from all the world
I was very close to shedding a tear. I enjoyed listening to Mr. Spigaroli telling us about his lasagna.
Oh grow up
@@danceyrselfkleen Ok
Calm down 😂😂
Buongiorno e buon inizio di settimana 😊
@@poltronafrau Let me just collect myself for a brief moment.
Questi sono i video che vi fanno onore... esempio concreto di come si possa trasmettere in pochi minuti l'amore per un piatto che simboleggia la propria storia....nota di merito va al ragazzo che prepara fattivamente la lasagna, simbolo del "nuovo" che avanza attingendo dal passato....
Scusa cosa c’e di moderno?
Guardo questo video da Londra dove vivo da anni, in un giorno di pioggia pesante. Mi sono letteralmente perso nella sacralità con cui descrive ogni passaggio, la voce calma e rassicurante. Quanta bellezza.
E prima o poi dovrai provare a farla, lo sai...
Si ha una voce ke m fa mancare L Italia.
I have now made this recipe about five times and it is untouchable, and if you can, make the lasagne sheets too, it makes such a difference. Here in England the lasagne sheets you buy in the supermarket are so thick and rubbery (fresh or dried), and if you make it yourself you can get the sheets thin and papery like they need to be!🙏🏻❤️🇿🇦
i made it for the first time today and holy shit it’s crazy good
I’m also from SA, my mothers recipe is pretty much this recipe, but with some coriander seeds and a bit of mrs. Balls in the ragu with some worchestershire sauce added toward the end of cooking. Gives it a bit of a South African flair (at least for me)
Hi Andrew, did you make 4 layers also?
@@famousseamus17 Pretty much. I’ve made it three times now. It is just too good.
@@AndrewJohnClive thanks for the reply! Just so I'm clear, you used 4 layers in total when you make it?
Il video di cucina più bello in assoluto. Il giovane cuoco che lavora in maniera magistrale. Lo chef che spiega in maniera quasi poetica. Bravissimo e soprattutto gran lasagna❤
🙏🙏
Questo canale è veramente un grande patrimonio per tutti noi. Grazie di cuore
*Testing AI dubbing on this video, you can switch to original language plus Eng subs in the yt options*//*Testando el doblaje con IA en este video, puedes cambiar al idioma original más subtítulos en las opciones de TH-cam*
Abbiamo girato un documentario dedicato al Culatello di Massimo Spigaroli/We've shot a documentary dedicated to Massimo Spigaroli's Culatello ham 👉th-cam.com/video/_jnQ_I3l4nI/w-d-xo.html
INGREDIENTI/INGREDIENTS
Pasta fresca/Fresh pasta:
Farina 00/00 flour 300 g
Uova/Eggs 3
Sale qb
Ragù/Bolognese sauce;
Carne bovina/beef 500 g
Salsiccia/Pork sausage 200 g
Passata pomodoro/Tomato sauce 400 g
Acqua/Water 100 g
Vino rosso/Red wine 1/2 bicchiere
Carote/Carrots 3
Cipolle/Onions 2
Sedano/Celery 1
Olio EVO/EVO oil qb
Sale/Salt qb
Besciamella/Bechamel:
Latte intero/Whole milk 1 l
Farina 00/00 flour 70 g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb
Per la guarnizione/for the garnish:
Parmigiano 24 mesi qb
Burro/Butter qb
Grazie!
Attenzione tomato paste è concentrato di pomodoro, non salsa
Sale nella pasta fresca perché viene solo scottata invece di essere cotta in acqua salata?
@fawn fairy Humble?!
Translation for bicchere
goosebumps. that's how I feel seeing this video. I can't talk enough about how much I appreciate Italian cuisine. All my respect and gratitude
This is a joke
@@happychappyz I m sorry if you feel it like this. for me this is the truth
@@happychappyz 11
@@rosaumbrello9837 le corna che tiene 😂
Then you must make Rosa di Parma. An AMAZING meat dish like NO other !!! Look it up.
I am always amazed how humble these chefs are. All of them seem like amazig persons as well, and not just professional chefs.
We should learn from them how to stay humble and still take pride.
Greetings from Hungary!
Qué experiencia tan increíble! Ver cómo se preparan las lasañas en un restaurante Michelin emiliano con Massimo Spigaroli es simplemente fascinante. La atención al detalle y la pasión por la cocina se reflejan en cada paso del proceso. Sin duda, una experiencia gastronómica única que me encantaría vivir algún día. ¡Gracias por compartir este vistazo a la excelencia culinaria con nosotros! 🍽👨🍳
“Fate quel che volete. La contaminazione di questo piatto, sta a significare che questo piatto avrà un futuro”. Dedicato a tutti gli chef da tastiera che se uno si azzarda a proporre la sua versione alternativa di un piatto storico, viene subito criticato. Viva il passato e viva il futuro. Abbasso a voi.
👏🏻👏🏻👏🏻👏🏻
@@drake7729 Quindi lei deciderà chi dovrà sposare sua figlia? Se non ricordo male si faceva in questo modo nei tempi passati e sa tanto di sottomissione.
Inoltre qui si sta parlando di lasagne, che cosa centra il matrimonio?
@@drake7729 se a mia figlia piacesse un musulmano, potrebbe sposarlo senza problemi. Su chi forse le darei un consiglio sul non sposarlo, e’ lei dopo un commento del genere.
@@drake7729 Mia figlia non è di mia proprietà.
@@drake7729 lei invece cosa fa di mestiere per essere così operoso e intelligente?
Come restare 10 minuti senza parole, incantati. Complimenti
Ma stai zitto grandissimo abbonato e menomato che sei
@@vincenzoricci2154 ha battuto molto forte la testa da piccolo?
@@danielcavatorta3007 si tanto tanto
@@danielcavatorta3007 sicuramente indelicato.Ma stiamo parlando di cio'che tutte le ns nonne fanno la domenica.Sinceramente non vedo tutta questa magia..
Se non quella che e'comune a tantissimi piatti emiliani.
La vera differenza??che forse una porzione la paghiamo 25/30 euro.
Io la domenica dopo la messa porto le pastine alla nonna e lei mi da una teglia di lasagne che sfamerebbe un plotone...Ma non si fa tutte ste pugnette per una teglia di lasagne
@@danielcavatorta3007 forse sei caduto dal seggiolone da piccolo e ancora non ti sei ripreso
Kudos to the chef/staffer who was putting the dish together, he was so Pro!!!
Seriously this is such a good video, I keep coming back to watching it even a year later. About a month ago I was in Bologna and Modena and had to have both cities Lasagna's just because of how they could be different at each city. Both were of course incredible. The fact this recipe is easy to make at home makes it so great coming from a great chef and restaurant.
Me too…❤
Missing Modena, my hometown😢
Un saluto da Modena
The most romantic lasagne I've ever seen... the real story told here is not the spoken words, but a personal narrative of humility, gratitude, and celebration of life. This was beautiful.
Sono tedesco e quindi non capisco niente, ma l'amore, la passione e il rispetto con cui si cucina in Italia è meraviglioso.
grazie da un italiana 🥰
...so ging's mir auch, also Sprachkurs machen.. es rentiert sich. La cucina italiana è la migliore al mondo,
Thanks a lot. 🙏🌹🤗
Non esiste non capire niente. Anche se non fa parte della vostra tradizione l’impegno per capire e adottare culture diverse è quello che conta
😍😍😍😍😍😍
I discovered this channel today and have been watching videos nonstop. This is beyond beautiful, thank you so much for producing these
Me too...!!!
Grazie mille per averci fatto partecipi di questa storia affascinante opera vino e lasagne dalle origini ai giorni nostri , e grazie infinite di aver condiviso questa preziosa ricetta della lasagna antica che è assolutamente sublime 😍
Guardo questo video dagli Stati Uniti e quasi mi commuovo. Grazie mille.
Queste persone mi fanno essere orgoglioso del mio Paese.
po c'e fedez... e ti cascano i maroni
@Taver Nello 🤣🤣🤣🤣
Cultural, arte, cibo, vino Moda e` musica. I am very proud to be Italian born, and a proud Canadian citizen. Ciao.
This was wonderful to watch! I'm no chef----but so admire the skill and pride of heritage I see here. I envy that young man (a relative?) whose cooking actions seemed so skilled as he brought the complicated simple wonder of this lasagna forth for us. Grazie!!
Astonishing how a man can have such respect for the heritage of this dish and to speak in the same sentence just as wise when it comes to adapting the whole recipe to not get lost. He has my highest regard for this!
I made this recipe at home including homemade pasta. The best lasagna I ever had no doubt. Took a lot of hours, but I enjoy working in the kitchen. I'm a food nerd and this recipe is one of my all time favorites! Try it.
My wife and I made it yesterday. By far the best lasagna we've ever tasted.
Good job 👏🏻👏🏻👏🏻
I'm gonna do it. I gotta make gluten-free pasta, because other than me, my whole family is sensitive. Other than that, I'll do it exactly the same way. Fingers crossed.
Thanks for the recommendation. I don't have a mincer is my only problem. What does qb denote in the recipe?
@@networkn Just buy ground pork and ground beef from store.
Wow what a message at the end. No bitterness to any new methods, he's just saying do it however you want with whatever you want. Amazing dish, young chef demonstrating it and philosophy
Che piacere vedere un video di questo livello...viva l'Italia ❤️
Uno dei video più belli del canale. Grazie Italia Squisita, siete una boccata d'aria fresca in un mondo in apnea.
I appreciate how this Chef recognizes that a dish can evolve and thus maintain itself over time… beautiful recipe!!
That sentiment could apply to almost everything, right?
this is how you know a real chef, more interested in teaching, sharing and showing the warmth and love found in not only the end result itself but the whole of the journey from gathering the bits, prep'n the build and putting it down. the opportunity to create bonds, grow family, friends and community to learn and experience . . . that's what its all about. the love and steady zeal for respecting heritage, sharing it and welcoming its incorporation into the lives of all those with whom you walk that path is also VERY refreshing, god bless and keep you may you always find family and friends at your table in joy and cheer!
@Jake Klar hey man don't sweat my caricature 😜. . . I am a meat popsicle, I identify as a strong black woman. . . "y'all muthaphkez need jaeezsus!" ... dont make me break out the ogre DNA and dispense a.dose of "act right"! heh
I followed this recipe and it is STUNNINGLY delicious. Made it again for family and didn't get to take any leftovers home! 100% worth all the time and effort
Just put love in it...and it will come
I love the internet.
A piece of history travelled half around the world and was thouroughly enjoyed by some. ❤️
@@simorote And it will be passed down through my family 😍 Seems like the whole world could use a good dose of history
I’m so looking forward to making it!!
I gotta be honest. I was underwhelmed by this video. Not enough meat & sauce & no mozzarella topping. I make lasagnas with multiple cheeses. Sharp cheddar, mild cheddar, mozzarella parmesan & ricotta.
Io ho pianto.
Non mi interessa se sia solo una ricetta, personalmente ho visto la storia della mia patria.
Mi sono commosso e non me ne vergogno.
Viva l’Italia
Nel cuore
Per sempre
Como Argentina, habiendo heredado tantisimo de nuestros hermanos italianos, no pude evitar sentir algo similar. Realmente emocionante. Saludos, querido Francesco!
Vero. Sto video è arte
Anch'io, che sono Croata mi sono commossa🥺 perché ho un grande rispetto per la vostra cultura e buona gente come Sig.Massimo
anche io mi sono commosso, incredibile
Sto imparare a parlare Italiano con questa “channel.” A million thanks and I love Italy and the people and the food. Much love from Chicago.
Make sure to come visit Italy ! If you need any pointers to what/where to go i'll be more than happy to help!
Cheers from Milan !
Well, I'm writing a part of my thesis on the Amoco building in Chicago, it is about the big failure of the Carrara marble on the facades. It was so hard to find material about it in Venice...
Much appreciated that u wrote that comment in Italian even if there are some mistakes. We (italians) love when people do, or even try to, speak our language. Thank you for choosing our language and our culture between all, it make everyone of us very proud. Have a great day, ciao!
Sembrava una storia più che una ricetta!
Complimenti! 👍👍
Cosi’ deve essere una ricetta , una storia , la faccio esattamente come questo cuoco , che conosco ora ,
Le ricette sono parte della storia di un popolo, tanto quanto i monumenti e la letteratura.
So far the most passionate way of cooking authentic lasagna recipe out of the hundreds of lasagna cooking videos i have ever watched. Thanks Chef!
C’è da commuoversi per il suo modo di raccontare questa meraviglia
È verissimo, la sua... semplicità che è, soprattutto autenticità, senza fuffa... che noia 'sti chef in cattedra, sembrano dei tacchini che fanno la ruota... Lui è affascinante🎉❤geandioso!
really nice to see him saying that people should do it the way it pleases them, some Italian chefs can be really annoying talking about legitime or one true way of doing a recipe, but he knows better!
I think they're both right. Let me explain my opinion : if a dish it's called carbonara, it follows a certain recipe, sure you can add or remove certain ingredients, depending on your taste, but it's not the same anymore. What I mean is, you need to follow certain "rules". Of course, you don't have to be a nazi about it, and the chef in this video is right, you can try different solutions, but too many ignorant people "rape" many recipes, thinking they know what they're doing. In my opinion there should always be an official recipe, a guideline, then if you want to try something different, you should say "this is my version of so and so recipe", but expecially, you should know what you're doing, and this is not something you learn overnight.
@@bruttosporcoecattivo Problem is, who decides the rule? Because almost all dishes have local variations dating back potentially hundreds of years.
@@schmidth Well, in Italy, there're many variations, that's true, but there're also certain dishes that have a "patent", just like the Sacher Torte...
@@bruttosporcoecattivo I both agree and disagree with what you've said. I think as long as you're not claiming that the recipe is original anything goes. Lasagne for example, you can basically call every dish that is made out of layered flat pasta a Lasagne. You don't need to make it with béchamel and ragú, it won't be the traditional Lasagne, but it is still a Lasagne. Other dishes like Bolognese for example are a little bit different, since those are specific recipes that do not really allow too much variation without becoming something else, even though you will still find different versions of the dish which can all be called traditional.
In the end i believe it doesn't really matter as long as the people who eat it enjoy it. It's nothing more than a name we give the food to give people an idea of what they are about to eat. If i make a Carbonara for myself i mostly stick to the traditional recipe and i love it, but if i have some left over parsley or basil i will add it and i can enjoy it just as much. Is it still Carbonara ? In my opinion yea it is, it's Carbonara with parsley/basil and not a completely different dish.
@@schmidth Especially considering the ingredients available. "traditional" recipes are based on local produce etc. That is why it is best to travel to truly experience it.
One of my favorite dishes. It is nice to see somebody proud of his history and traditions.
Greetings from a French neighbor :)
This man is a great chef and a great teacher. What a pleasure to watch this.
I am so happy to see someone who despite the fact that has great culinary skills has defended and protected a national dish to keep it to its truest form. This is what many restaurants and chefs should do around the world. We all know they can do magic with food, but they can also be the protectors of traditions through keeping recipes simple and as close as possible to its original form. Congratulations, well done. The young man who is cooking is wonderful.
I agree - chefs want to 'show their stuff' and change recipes that are timeless - do the common thing uncommonly well and it works.
Quanta professionalità e passione. Grazie.
Stai zitto che sei morto.
@@MM-ly8nl maaa
@@toxiclorebtw1736 quant'è bello andare in girooo!
@@MM-ly8nl ma ti droghi?
@@toxiclorebtw1736 solo tutti i giorni!!!
Gran bel piatto , ho fatto lo Stage all’ Antica Corte Pallavicina e posso confermare che in tutto ciò che producono . Ci mettono amore , passione ed impegno . Complimenti allo chef ed alla brigata
Molte grazie per questo meraviglioso video!
For me, Italiano is the most beautiful Language in world. Since i was a child, i loved everything about Italy. The People, the Food, the Landscapes, everything. I wish that one Day i can move to Italy and live there for the Rest of my Life.
Hope you can achieve your dreams and be happy everywhere you'll live in the future
I don't know if it's the most beautiful but definitely sparks the imagination, turns a light bulb up in the head for some odd reason
I'll move to germany then, I might even be able to retire one day!
Italy is a country with no future, a place where people are crooked, amoral. There are those who mock you, calling you an idiot and a fussy pain in the ass, if you diligently obey positive laws and morality. This is the country where fascism was born, which is the most violent expression of an envious and revanchist nationalism. It is no accident that the average Italian looks down on other peoples with arrogant contempt, believing himself smarter. Average Italian is also the one who smiles at you, addressing nice words, while clutching a dagger behind his back. The Italian is the quintessential egoist, respecting others only if he has an interest in doing so. Think of the dumbest thing you can do to solve a problem, make it a thousand times dumber than you imagined, and only then will you understand how the average Italian has managed to come up with what to him is the smartest solution. Infrastructure, hospital facilities, industry, jobs, schools, tolerance, respect for norms, these are the factors that make a nation great. Food only makes the belly great.
I will pray for you. Mi anche! (Same here). Lets join forces and move together.i
I really need to get to Italy.
Your surname suggests you are no stranger to Italy.
Or the supermarket
Il maestro che racconta e il giovane allievo che esegue, molto suggestivo.
molto italiano...
@@pietrosidoti guarda che anche negli altri paesi ci sono gli allievi e i maestri😂
@@jacko6444 si si....era solo una piccola polemica al fatto che il maestro parlasse e l'allievo facesse materialmente le cose, nulla da dire alla ricetta o allo chef
@@pietrosidoti preferiresti in contrario?
il lavoro tocca ai giovani, i maestri indichino la via.
@@darkopeth1574 in cucina preferisco un maestro che fa le cose, non che indica la via, ma son visioni personali, nulla da dire, giusto anche il tuo pensiero del maestro indicatore di vie...
Why is it that in every one of the videos from this channel i can always see italy is very beautiful? Full of nature and sunshine. I never expected a first world country to be this beautiful. I wonder if the rest of italy is like this because if it is, i’ll definitely have it on my must travel bucket list!
Mamma mia, arte, storia, cultura… tutto insieme in un grande piatto! Bravissimi
Questo chef si vede che è una persona umile ma che ha tanta, tanta cultura
As a chef from the US, this looks incredible. Squisito! Chef!
C'è poco da dire , davanti a tanta genuinità e sapienza. Grazie...
I made this recipe, not making fresh pasta myself though, bought fresh lasagna sheets. This is one of the best dishes I have ever tasted. Thank you IS for these amazing recipes. There no single resource anywhere on authentic Italian recipes better than this channel.
Im an aspiring chef and a lover of Italian food and this channel has helped me so much when it comes to authentic italian cooking.
Same with us, can't wait to make my Lasagna for our channel! Wow, what a pleasure it is to learn from great chefs of all cultures! Cheers!
This whole "authentic" thing is romantic nonsense. Do what creates the best product, not what's "authentic". Many of the details of the recipe might be there because of constraints in the past and not because it produces the best product.
@@maximilianmusterhans4659 I agree Max.... we would never achieve, or learn great creations if we merely stuck to authentic traditions... while I love authenticity i'm open for expansion, and creativity. For example my home of New York City would not have great pizza if the immigrants stuck to traditional style... and we have arguably better pizza dare I say it.
Check out our Channel for EPIC Random Recipes! 🍔
@@maximilianmusterhans4659 do it with your culture dude, why go and tell other people how they should make the food of their country? do you make schnitzel and pommes variations?
@@maximilianmusterhans4659 no tomato...
Thank you Chef Spigaroli for that informative and detail instructions on how to make the perfect Lasagna. I’m starting my Culinary Arts study this fall. Italian cuisine will be my specialty because I love not only the food, but the people and country as well. I’ve been to Italy, it is a beautiful country!! Grazie!!
Ma che belluomo! Come parla bene e si sente la passione per il cibo e la tradizione. Complimenti veramente dalla Spagna, mi ha piascuto tanto sentire la sua visione di questo piatto istorico.
Wonderful to watch this much loved version of lasagna being crafted; it reminds me of watching my mother and grandmother making their lasagna which incidentally was every bit as traditional to our family's home region, and yet a little different in interesting and still authentic ways. Variations in how ingredients are prepared and which specific ingredients and their reasons make a lasagna like a story about each family's own journey
Half of my ancestors came from Italy and we are so proud of that heritage. I still miss my visit to La Toscana over ten years ago, wondering around Rome, driving through Sicily ...
Lasagna is the finest form of pasta for me, and the love that Signor Spigaroli shows for the traditional recipe is really moving. Bravo!
much love from italy diego
Grazie Massimo! E stato un vero piacere ascoltarti e vedere questa magnifica lasagna ❤ mi manca la mia italia. La gente la cultura e fantastichi paesaggi. Non c'è di meglio al mondo
Go home then grease ball. You obviously don’t love Italy that much, or you wouldn’t have left. Dirty immigrant.
I never thought making Lasagna would feel poetic. I suppose this is what great cooking is about.
Grazie! for those words of wisdom, this world is on so much need of people like Mr Spigaroli, people who appreciate and keep nurturing the value of local traditional knowledge with an open heart and mind for the future. This is art, love, history, tradition, passion all at once. He and his family deserve prices and recognition as a food and cultural heritage not only from their fellow and hopefully pride Italians, but from all the humans who had the pleasure to have had their palates and hearts melted from a steaming plate with fresh lasagne.
Oh what a pleasure to watch this video. This is the way I learned to make lasagna in Todi, Umbria. So much better than the heavy handed way it is prepared in America.
Mille grazie.
Grazie al chezzo.
@@MultiIras ??
why americans are so self-loathing? maybe because of hollywood, you know, jerry seinfeld, woody allen, etc.
I really want so eat some "light" lasagna napoletana
@@rodneiestuarte5821 you get it...
@@rodneiestuarte5821 Americans are NOT self loathing. Most of them are even more arrogant and nationalistic than italians xD
This is the true art of cooking, and can hear the respect and love he has for food and cooking. Truly a thing of joy, and I'll be making my next lasagna in this manor. Much #respect
Dear Chef Spigaroli, I am deeply touched to discover your matchless recipe. About forty-five years ago I had lasagna at a wonderful restaurant in Los Angeles, California. It was unlike any lasagna I had ever had before. Its flavors were new to me, having only had lasagna with lots of tomato sauce while I was growing up. I learned that it was made with béchamel sauce and nutmeg, but I was never able to obtain a recipe. Now, I am certain I have seen the most exquisite lasagna made right before my eyes. I cannot thank you enough.
This is a dish and a recipe that truly lives up to the channel name! Grazie mille, can't wait to make a huge mess in the kitchen attempting this beautiful lasagna
Really great to see a great dish being prepared by a young chef.
He worked really nice.
@@typedef_ :)
Finally, an Italian with an open mind who understands people around the world love their food and making personal changes is not about disrespecting the traditional recipe but in fact adding a personal touch of their culture and personality. If a dish never evolves with time, it won't pass the test of time.
The fact is that the majority of people do shit with italian cuisine all around the world. We believe that first you learn to do the real recipe and you appreciate it. And then if you are talented ,you can try to improve it. Good luck guy ! It s not a question of open mind , it s a question of humility : theses recipies are the result of history , of many generations with stile , with genius . And then you see on the internet some guy that comes and believe in one day to improve this and call it lasagna or carbonara etc . And we, italians most of times, think that is shit. That s the point...
@@domdellaquila1841 Both of you make interesting points, I think that it is a question of degrees, for someone to take a traditional dish and claim that it is "the" dish rather than "their version" of the dish is disrespectful. However recipes should evolve, a Ragu didn't appear out of thin air it is the result of experimentation and iteration.
Should the respect be for the love of food maybe? Now my ragu is MUCH more complicated than this beautifully elegant one shown here, but mine serves a different purpose perhaps, plus my palate has been differently informed. Hence claiming that it is my ragu not "the" ragu :)
I think it is possible for both opinions to cohabit :)
@Gursameer Singh "making personal changes is not about disrespecting the traditional recipe" you clearly have no clue how disgracefully italian food is treated in america
@@domdellaquila1841 The fact is what you consider "traditional" lasagne is nothing of the sort. The earliest recorded recipes for lasagne involved cooking the pasta in chicken broth and dressing it with cheese and chicken fat. Tomatoes were used primarily as table decorations for at least 150 years, until they were finally used in cuisine towards the end of the 17th century. There's no such thing as a truly original recipe - there are good recipes and there are bad recipes. This particular recipe seemed bland in comparison to my lasagne recipe, but a lot of "traditional" Italian recipes are quite simplistic in my opinion.
@@-_James_- then just replace "traditionnal" with"classic" What do you add to improve the classic and so simplistic lasagna ?
Thank you for sharing it! It is amazing to see how much care is taken for making the dish perfect, respecting tradition. It makes me feel ashamed of how I have been cooking it until now, but I also find it really motivating to try to improve my cooking and stick more to how it should be.
Questa non è una lo lasagna , e una poesia grazie da buon napoletano
Wow!
From seeing the Master speak, to the Young Future Master elegantly create this dish for us was truly a work of art, poetry in motion.
Thanks to all…
Me he hasta emocionado viendo el vídeo! Bravo! Espectacular! Que pasión! Que profesionalidad! Mis respetos! Grazie
I love the way he speaks about his food-the closeness he has with it... I miss that from when I lived in Italy! And an amazing lasagna!
Questo è un video importante... Fatto da una persona importante che fa un piatto importante in un ristorante importante che si trova in una regione importante con una tradizione culinaria importante
Sorprendente! Orgoglioso delle mie origini da parte dei miei bisnonni che sono venuti dall'Italia in Brasile più di 80 anni fa e hanno costruito vita e famiglia qui in questo paese che ama anche il buon cibo.
Una presentazione Unica, per la prima volta Nella mia vita, ho sentito parlare uno chef Vero.......complimenti, complimenti ancora ....no show, ma Arte culinaria......la nostra Italia.
Grazie
Marco 🇯🇲 Jamaica
Magnifique.
Beaucoup d'émotion.
🇨🇵🇮🇹
Professionisti come lo Chef Massimo Spigaroli rappresentano un patrimonio nazionale. Noi Italiani dobbiamo essere fieri di avere fra noi i cuochi migliori del mondo. Viva la cucina italiana!
Sono stato più volte in questo “tempio della ristorazione” dove la cucina è “ cultura “ !
Quando?
Grande Chef, Grande Uomo, rappresenta un pezzo di storia Italiana, legato ad un territorio e alla sua espressione, un pezzo di storia d’Italia che ci rende orgogliosi. Grazie Chef Massimo Spigaroli
uno dei miei video preferiti, ne parla con così tanta passione, sembra stia recitando una poesia, con la musica azzeccatissima di sottofondo. meraviglia
I love your passion and how you maintain the traditions in a more modern version of your dish. I grew up in New York and worked in the kitchens of some fine restaurants starting as a dishwasher to learn how to cook like the professionals. My greatest passion is to continue my personal education from people like yourselves and to cook both with and for my family. I look forward to preparing this dish with my family. Thank you!
for those who dont understand what food means in Italy: the tradition, the values around the cooking, the getting together with family, the amazing ingredients, the work of the farmers and all others who work in the sector.. its more than food, its our culture.. thats why we get pissed when our recipes get 'violated' ;)... greetings from a proud Italian..
But OK for you to take a French sauce and put it in your recipes when you want to...
I suppose Massimo Bottura is not welcome at your house. He violates all sorts of traditions.
Bechamel sauce was introduced to the French, by the Italian chefs of Catherine d Medici
@@_woothang3666 he innovates, he creates and doesn’t put ketchup on pasta nor cream in carbonara.
@@eddy_6502 But when he does put cream in carbonara as a substitute you're willing to call that innovation right?
This is the fifth time I'm doing this recipe, and it's always a blast. Thank you so much for your sharing chef !
Quando la cucina diventa poesia, e la poesia diventa cucina. Grazie ❤
Sono sincero, quel momento nel quale la porzione di lasagna viene adagiata nel piatto mi ha commosso.
Forse la parola commozione potrà sembrare fuori luogo o esagerata, non la più adatta trattandosi di cibo, di alimentazione, di materia utile a sfamare.
In realtà è il compimento di un qualcosa che dura e si migliora di vita in vita, di padre o madre in figlio o figlia, tante vite.
C'è storia, tradizione, cultura, gesti che si perpetuano, epoche lontane che ancora ci tramandano il frutto dell'ingegno umano.
In questo caso la parola commovente diventa più che appropriata.
Grazie
😅 Fantastico!
Una presentazione meravigliosa. Complimenti di cuore. E complimenti per l’eleganza del ristorante. Il lato più bello dell’Italia 😍🥂.
mi sono commosso ...grazie chef per la grande motivazione ...storia di casa
In ogni sua parola Chef, si sente l amore per la cucina e per questo piatto straordinario che è la lasagna... Si avverte che la lasagna è presa dal serio e che va eseguita con amore e rigore ad ogni passaggio ... Grazie Chef
Fantastica e di orgoglio...Questa Italia e Questi Italiani🇮🇹🙏
Mia famiglia e` di Parma provincia. Questa ricetta e` magnifica! Bravo!
Aun recuerdo cuando trabaje en Antica Corte Pallavicina hace 12 largos años, una experiencia muy grata, largas jornadas pero bien pagadas con experiencia, la cuadrilla de trabajo muy pequeña, lo que hacia que nos sintieramos como familia, inclusive siempre llevare en mi el apodo que me pusieron por ser Mexicano, "Pedrito", saludos, si tienen la posibilidad prueben su culatello simplemente el mejor
I saw this recipe last month. I made it that day, from scratch. My wife loved it. That's what counts. Thank you.
Lei è un vero chef! Parla proprio con l'amore per la cucina 👍
Non solo la dolcezza della sua spiegazione dello chef Massimo Spigaroli, di come si fa la vera lasagna. Ma la bravura dell'operatore che ha eseguito, e fatto questa meraviglioso primo piatto italiano. Solo nella mia amata Italia ci sono piatti cosi speciali, che il mondo ci invidia. Per non parlare dei culatelli che ha in stagionatura nella sua proprietà
💪🏼🙏
Eccezionali entrambi
Absolutely magnificent dish. Any Italian grandmother would be proud to see that on the table!
What a beautiful and inspiring video. Thank you!❤
Mai visto un ragù così bello
Che emozione e che retaggio culturale.. complimenti!
Enjoyed it to the point of almost crying... Straordinario!
Grazie ad IS e poi ovviamente pure allo chef, per questi video! :-)
un piatto delizioso raccontato in un modo sublime. Complimenti