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- Просмотров 506 398
Natalina's Flavours of Italy!
Канада
Добавлен 10 окт 2013
Experience the flavours of Italy with Natalina. Join me and small groups of like-minded travelers as we explore together the historic, off the beaten path towns, and food & wine of Southern Italy!
With 4 different itineraries to choose from, see why our guests return to travel with me repeatedly!
An Italian Canadian cookbook author, Italian cooking school owner and fluent in Italian, I have lived in Italy and travel there often!
Do you love to travel? Are you a travel foodie? Are you interested in the "slow travel movement"?
Are you ready to hit the Southern Italian Road and explore with Natalina?
Check out our upcoming tours: www.natalinaskitchen.com/culinary-events-tours/
www.natalinaskitchen.com/culinary-events-tours/
With 4 different itineraries to choose from, see why our guests return to travel with me repeatedly!
An Italian Canadian cookbook author, Italian cooking school owner and fluent in Italian, I have lived in Italy and travel there often!
Do you love to travel? Are you a travel foodie? Are you interested in the "slow travel movement"?
Are you ready to hit the Southern Italian Road and explore with Natalina?
Check out our upcoming tours: www.natalinaskitchen.com/culinary-events-tours/
www.natalinaskitchen.com/culinary-events-tours/
Our visit to Victoria, Malta on the Island of Gozo! Taste of Sicily with Malta 2024.
Our 10 night Taste of Sicily with Malta experience includes a trip to Gozo... here is a glimpse of Victoria, Malta , the capital of Gozo.
Просмотров: 26
Видео
Packing light with Natalina (all my tips!)
Просмотров 2802 месяца назад
I have been hosting trips to Southern Italy with my guests since 2015! Post pandemic I started traveling with just 1 carry on bag and 1 personal item and I have not looked back. I travel like this for up to 1 month! This video is my actual packing for an 8 day, personal trip to France with family for a summer wedding. I share all my light packing tips here plus show you how to create a light, t...
No checked luggage here...part #2 Liquids!
Просмотров 5395 месяцев назад
Guests ask me how I can pack my liquids in a 1 litre bag for carry on traveling for as long as 1 month...this is how! Join Natalina in Southern Italy! www.natalinaskitchen.com/culinary-events-tours/
Southern Italian food culture with Natalina
Просмотров 1806 месяцев назад
Italian food is extremely regional and Southern Italian food culture is no exception. With the Mediterranean nearby the Mediterranean diet is one of the healthiest diets in the world! Join Natalina in the South of Italy on one of her food and wine experiences to experience Southern Italian food culture like a local!
Carnevale di Putignano, Part II, the parade 2024
Просмотров 737 месяцев назад
Carnevale di Putignano is the oldest Carnevale celebration in Europe. I visited in 2024... here is a video of the parade. My position was not optimal at the beginning as it was extremely crowded but as the video progresses my position improves! Enjoy! #nomad #southernitaly #italianlife #italianculture #carnevalediputignano #Putignano
Carnevale di Putignano 2024, part 1
Просмотров 2167 месяцев назад
Follow along as we experience the Carnevale di Putignano for the first time! Canadian expats wintering in Puglia... food and wine tour designer and group hostess! Part II is the parade... this is part I...pre and post parade! Enjoy! Natalina www.natalinaskitchen.com
Wandering Italy: Giovinazzo (BA)Puglia
Просмотров 1208 месяцев назад
My husband and I are digital nomads in the winter, escaping Canadian winters! I am a dual Italian Canadian, former expat, entrepreneur in the food, wine and travel space. Join our adventures here and in social media!
Wintering in Southern Italy 🇮🇹
Просмотров 3728 месяцев назад
Join us as we explore Southern Italy in January and February... our second winter here in Puglia. Former expats from Canada... I am an Italian Canadian entrepreneur! In the Spring and Fall I conduct small group food and wine experiences here in Southern Italy! #nomads
January in Puglia, 20 degrees Celsius!
Просмотров 1029 месяцев назад
Just finished our first week in Puglia this winter and it's 20 degrees Celsius at 11:30 am! Many people think Italy is too expensive or too cold...NOT in Southern Italy! As a former expat, now wintering in Italy, I shard my tips with tour guests who would like to give it a try! www.natalinaskitchen.com/culinary-events-tours/
Join Natalina in Abruzzo in 2024... plus Rome!
Просмотров 1019 месяцев назад
Join Natalina in Abruzzo in 2024... plus Rome!
Learn to cook like an Italian Mamma!
Просмотров 7410 месяцев назад
Learn to cook like an Italian Mamma!
No checked bags here! Just 1 carry on and 1 personal item for 2 weeks!
Просмотров 534Год назад
No checked bags here! Just 1 carry on and 1 personal item for 2 weeks!
Making espresso with a vintage Bialetti moka pot!
Просмотров 409Год назад
Making espresso with a vintage Bialetti moka pot!
Taste of Puglia Tour, add on a few days!
Просмотров 58Год назад
Taste of Puglia Tour, add on a few days!
Easter Stations of the cross and procession April 7, 2023. Bisceglie, Prov Bari, Puglia
Просмотров 160Год назад
Easter Stations of the cross and procession April 7, 2023. Bisceglie, Prov Bari, Puglia
Easter Procession #2... Mother Mary in Bisceglie, Prov Bari, Puglia
Просмотров 279Год назад
Easter Procession #2... Mother Mary in Bisceglie, Prov Bari, Puglia
Good Friday Passion of Christ procession , Bisceglie, prov Bari, Puglia
Просмотров 898Год назад
Good Friday Passion of Christ procession , Bisceglie, prov Bari, Puglia
The doors of Lecce, Puglia ( porte Leccese)
Просмотров 62Год назад
The doors of Lecce, Puglia ( porte Leccese)
Antique Market, XX Settembre in Lecce, Puglia!
Просмотров 635Год назад
Antique Market, XX Settembre in Lecce, Puglia!
Join Natalina in Puglia, April 19-29, 2023!
Просмотров 98Год назад
Join Natalina in Puglia, April 19-29, 2023!
Tomato sauce with garden fresh 🍅 tomatoes!
Просмотров 1452 года назад
Tomato sauce with garden fresh 🍅 tomatoes!
PP Summer 2020 Strawberry, balsamic jam
Просмотров 692 года назад
PP Summer 2020 Strawberry, balsamic jam
Great recipe!!!!!❤️❤️❤️❤️❤️❤️❤️🤣🤣🤣🤣🤣🤣
Thank you 😋
I’ve been using this recipe for a while now. I keep adding water, until I’m now using 420 grams!
Awesome! You totally get it... adapt and learn and advance... well done! ;)
I just found out your channel just now. WHY? I have been looking for years for a channel that is STRAIGHTFORWARD and not only doing video for views and endorsements. I am glad I found you. Will soon try this measurement and hopefully my spouse will love the pizza I will make.
Welcome aboard!
My family was from Naples and always cooked the Meatballs raw in the sauce! ( Gravy if you were from Philly! LOL! )
The best...so moist!
best method ever, it's so hard to roll meatballs while some are frying at the same time and u gotta rush because u need to flip them so they don't burn and stick to the pan and fall apart when prying them up, now I'll just take my time and plop raw meatballs into my gravy and cook the sausages later on the pan or maybe throw them into the gravy raw too
I brown my sausage in oliveoil, then onions, then add tomatoe passatta, then add meatballs once the sauce comes to boil. Both will cook in the sauce while it thickens. . finish with salt, peperoncino, basil
finally , someone who knows how to cook meatballs, bravo
Ha ha .. ♡
Fabulous presentation here. You did a great job in explaining the how's and why's of each step which makes it easy to follow. Loved the background info about the Napolitan pizza requirements. My first attempt at pizza dough was a textbook disaster, having followed one of Vito's recipes, but I missed enough info about the process that led to massive mistakes. The pizza's were okay, but the dough was unmanageable, with the consistency of a thick slime. Not giving up though, we're going to try it again! ps this is the first tutorial I've seen where yeast is added a second time together with the poolish.
Yes, they are all different... the bit of yeast betters your chance of " no fail"... ;) thanks!
Looks good
So yummy!!
"These need to be processed". How?what? "These have been cooking a while". Ten minutes? Thirty minutes? An hour? Give an absolute beginner a little tiny clue.
If you watch the video in it's entirety you will see I mentioned a few times... you need to follow the jar manufacturers instructions on processing the jars...also in the drop down description. Cooking time depends on the tomatoes... as mentioned you are releasing the water. Some crops have more water than others depending on how wet a season it was. Also cook time depends on how big a pot, how thick the base is, temperature ,,how many tomatoes you have etc... trial and error my friend!
am manitoban and i was watching a bunch of itialian pizza dough videos and to hear Manitoba Flour be praised like that was really weird and got me curious. like its some special soy sauce thats been ageing in the basement of some sacred japanese shrine but then i watched this and no its pretty much just bread flour XD
Yes, exactly... :)
hi sorry to bring up another question but can i vacuum seal portions in my sous vide bags and freeze it so i can avoid jars but then store in freezer? thanks
I have never frozen it but I suppose you could try... I have frozen whole tomatoes to use for soup and they were fine.
Please ask questions here... I cannot reply to email questions. Thanks!
Everyone in the comment section does not know how to cook
I am a culinary teacher...hoping they learn something here! Thanks for watching!
How long am I cooking these balls for?
Depending on the size, the pot and how high the heat is it will vary... test one after 10-12 minutes...
They look delish 😋 What do you put in the sauce? Or do you just use the sauce itself without adding any water or condiment? Thank you!
It's my basic, tomatoe, basil sauce but using pureed tomatoes or passata... ruclips.net/video/-ClfIpz6fgI/видео.htmlsi=p6qQaXSatP0DJAOp
Awesome video!
Thanks for the visit
Thanks (DHANYA WAAD) from INDIA....
Your welcome
We don't such numbering in UK so this doesn't apply to all of Europe
Yes... not all of Europe....
I have never fried my meatballs. My Italian family taught me also. It also adds great flavor to the sauce.
Agreed!!
Don't fry them first! Just makes it much more unhealthy and an unnecessary mess!
That's exactly how my family does it! 😊
The best!
Would you mind sharing your recipe for how you mix your meatballs? I would also send you my mother's recipe...just curious. :-)
Hi, Can you use Semola flour with egg pasta recipes? Or what is the best flour for homemade Spaghetti & Fettuccine? Google just mainly gives Semolina information. Thanks
Yes you can. There are as many pasta recipes as there are Italians! In my travels to Italy i have seen for different pastas...straight semola and water/ semola, 00, eggs and water/ water, semola and 00.... (no eggs) ...I have seen semola, water and a bit of whole grain flour and water. Plus some have salt, some have olive oil ...some do not. The combinations are endless. My fettuccine recipe and video instructions , adapted from my Calabrese mother , is in our Online Classic Italian Online Cooking Program . It is all-purpose flour or 00, eggs, water, olive oil and salt. www.natalinaskitchen.com/online-school/ Personally I like that combination for fettuccine as it is lighter than semola and egg recipes.
Thank you.
No mention of ambient temperature or the temperature of the stones on the floor. K
This video is just about lighting the oven... I created this content during Covid-19 when i couldn't work ...as stated many times i am not a Pizzaiolo but an Italian cooking instructor. Besides, I have a Saputo stone from Italy in my oven....not everyone does and it behaves differently than a standard stone.
@@natalinasflavoursofItaly Did you order with the Saputo stones or add later? I've seen after market ads for the stones, and wonder if the sizing works well. The ads are for genuine saputo stones from the naples area
Very helpful demo. Thanks
Glad it was helpful!
Ciao dove posso acquistarla? Link?
Google cavatelli machine...
Thank for this important subject. I have a question which would make the best focaccia? I like more bread like not cake like dough.
Either would work fine for focaccia but mixed with "0" or "00"....
Onde compro essa maquina
Google cavatelli pasta machines
Can I make pancakes using 00 Italian flour
I never have ....
If I do this, it’s because I’m low on oil. However, they do taste great either way in my humble opinion.❤
Ultimately we cook how we prefer in our own kitchen!
Wonderful video. Thanks for sharing ❤
Thanks for watching!
This is no nonsense no pretending pizza tutorial and I say most authentic. All RUclipsers must take note of this beautiful charming Presentation
So kind... thank you!
I made mine like this too, it’s the way my mom made them! She always made them this way! The sauce and the meatballs are very good!
Yes they are!!
I'm not here to hate, but isn't 24 hours a lot of time for the poolish to rest?? I've tried it before, and my poolish became sour and had no yeast activity. Also, 70-80% hydration is a lot!!! XD I believe the recommended amount of hydration for neapolitan pizza is 55 - 62%. Otherwise, everything you do is amazing👏
Your room temperature is likely too warm. My room temperature is around 20-21 degrees Celsius... there are a lot of variables here. I am not a pizzaiolo ...I am an Italian cooking instructor that was not working during the Pandemic and produced this course for beginners. If you calculate the hydration on this recipe it's actually not that high. What everyone forgets here is everyone's flour, temperature, oven etc are different so you have to make a pizza dough tons of times to see what works best with what YOU have available. It's not a 1 recipe works well for everyone. It takes a very long time to perfect a good pizza dough with what YOUhave. So it's not for lazy cooks... it's hours and hours of work... failed attempts and then awesome results. There are lots of professional pizzaiolo videos out there...happy pizza making!
Bob’s Red Mill and King Arthur both have a ‘00’ flour milled here in the USA.
This video was filmed a few years ago...it is possible that they have them now!
I have one more question, please. After removing the dough balls from the refrigerator, do you let the dough balls warm up any or stretch them cold?
Always let them come to room temperature...19 or 20 degrees Celsius
@@natalinasflavoursofItaly Again, thanks for the quick reply. I have a 1/2 batch in the refrigerator now (4 dough balls.) :):):)
Question please. You mention using lukewarm water for the poolish. What about the water temperature of the water for the main dough? Thank you.
Same, lukewarm ! Great question! 👍
Thank you so much for the quick reply. I'm a newbie at the pizza dough. I have made quite a bit of Ciabatta and Focaccia, so I'm not a total newbie at bread making or high hydration doughs. I did try pizza dough once before but didn't have much success at shaping and stretching. So, this batch of dough is for practicing those skills. Thank you again.
I just wanted to thank you for this video! I've been searching for the right recipe and process for the past year and a half. This is the one! Easy to follow your directions and the taste and texture was exactly what I was looking for. Cheers!
You are so welcome! Glad it worked out! Please share the videos and subscribe!!
what's the end goal with biga methods or poolish mother?? You then mix it with the noral recipe for making pizza dough?? Sooo confused..
Yes, if you watch the complete Poolish recipe you will see how it is used. Both Biga and Poolish are "preferments" used to leaven and provide a "slight sour dough like flavor " and a lighter dough. Here is the link to the complete Poolish recipe... ruclips.net/video/1V9HR3CCQOE/видео.htmlsi=ee4Mj1AvYBEclBJX
Could you half this recipe? Or would you have to adjust the yeast amount? Thanks! Great video btw!
Yes, you would half everything including yeast...
@@natalinasflavoursofItalythank you!
dry yeast no water? yeast together with salt? 🤦🏼🤦🏼🤷🏻end result doesn't look like real deal. cornicione not airy at all 🤦🏼
Instant yeast gets added directly to the flour and traditional yeast must be dissolved in water... see my yeast video. ruclips.net/video/u2AdrIui1PM/видео.htmlsi=HQOk1VU89D7i562f Are you saying your cornicione is not airy at all or mine? As stated I am not a Pizziolo, I am an Italian cooking instructor.... these are good starter recipes but I am not a professional pizza maker.
I just came across your video. Excellent. Correct me if I’m wrong, but isn’t your recipe below a 63% hydration, not just under 70%
That is correct it is actually 63%!
@@natalinasflavoursofItaly In your video you said that it is a high hydration dough, just under 70%. & that makes a better Neapolitan Pizza dough. Being a novice I am now a bit confused.
@@Dj-zz it's a beginner, dough with poolish... higher hydration is much harder for a beginner...good starting place! As I have stated many times I am not a pizziola...but rather an Italian cooking instructor. It's a great recipe for novices...
@@natalinasflavoursofItaly I wasn’t being critical. I’m a home novice at making pizza. Just wanting to understand, as I believe you referred to a just under 70% hydration. Wonder if your written recipe was an error as it is 63%. Thanks for sharing your expertise.
@@Dj-zz no worries, all good... I get a lot of criticism from die hard pizzaiolo's or pizzaiolo wanna be's that's all. It's a very good recipe for beginners and novices It's at the lower end of high hydration but it's good and very predictable! Happy pizza making! 🍕
How long do you cook them?😮
Depends on the size of the meatballs, type of pot and how high the heat is etc...cut one open to check!
I’m going to try your technique, looks easy and does an amazing job
Easy, Peasy!! :)
Do you have a dough recipe you’d be willing to share?
Yes I do! This Blog post has my semola pasta dough recipe... natalinaskitchen.com/semolina-or-semola-whats-the-difference-pasta-recipe/
@@natalinasflavoursofItaly 👍🫶
what about the protein content of 00?it is high in Gluten?
As stated in the video "00" is only the grind has nothing to do with protein/gluten content... i am in Italy right now and at the supermarket there are lots of "00" flours all with different protein % ...depending on what the recommended use is. Grind is 1 thing, protein content is a completely other thing.
Needs Pineapple 😂 I'm kidding 🤣
Thanks for all this info!!!
You are so welcome!
Bravo 👏🏻. Excellent video- Grazie
Thank you... very kind!
👍👍👍
Room temperature for the 24 hour rest?
There are a number of resting times for the poolish and then the complete dough, in the fridge and at room temp... they are all in the video. This is not a direct dough ...
@@natalinasflavoursofItaly Thank you. Turned out great. By far my best pizza results.