Tomato Sauce: Italian pros' reactions to the most popular videos worldwide!
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- Опубликовано: 5 сен 2024
- Chefs Cristiano Tomei and Andrea Aprea with food critic Gabriele Zanatta are the Italian professionals chosen by ItaliaSquisita to comment the most popular videos on tomato pasta sauce, the most iconic Italian dish in the world.
Two different series close with this new episode: the first one is the 2020 series dedicated to spaghetti with tomato sauce by the great Italian chefs, the second is the series of the Reactions that began with the legendary episode on Carbonara. Someone will be very upset, some certainly less, what we can guarantee is that the upcoming new series will not let you down...
Giada Makes Parmesan Pomodoro Pasta | Food Network 0:44
How to Make Fresh Tomato Sauce | Mad Genius Tips | Food & Wine 4:49
Sauces | Basics with Babish 6:23
Roasted Tomato Sauce | Adam Ragusae 9:12
Martha Stewart's Famous One Pot Pasta Recipe 11:57
Watch the whole series "the reaction of Italian chefs to the most popular videos in the world": https: // / watch V = CqdqG ...
Spaghetti with tomato sauce by great Italian chefs: https: // / watch V = AZ1ku ...
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Babish: **EXISTS**
Italian Chefs: *”OH BOY HERE I GO KILLING AGAIN!”*
He burned that garlic.. Sorry for him tho!
"How do you explain Americans have no shame over onion and garlic breath?"
I must admit that I laughed out loud. Please do keep these excellent reaction videos coming.
if 3 cloves is "shameful garlic breath" they would die if they saw korean food xD
@@Dracounius lol true.
I don't know but in Italy if you eat 5 piece of garlic and one onion you can kill mosquito and the person 🤣
@@sifasmr6450 thats korean breakfast
@@Dracounius ok see the other video and in every video recipe you find garlic and onion, and it's American chef in 90% case
Martha Stewart: già che ci sei aggiungi anche il detersivo, così la pentola resta lavata. (cit.)
ummm. è uno scherzo?
?
Non li ho sentiti dire quella
hhahahaagh
@@HenryLeslieGraham ho scritto (cit) perchè la battuta non è mia: non mi volevo prendere l'onore.
The last one is real horror 😱😱😱
🤣🤣🤣
11:49 "io gli consiglierei di usare le foglie del pomodoro, che sono velenose" mito 😂😂
Watching italian chefs get a heart attack over Adam breaking pasta, is what I dreamed of seeing one day. Can't believe it actually happened.
I know. This whole video is a stereotype fulfilled lol.
I hate Adams videos, he makes them sound like he’s the best cook on YT, so I’m glad they made fun of his cooking.
Adam and Babish are both mediocre cooks at best but at least babish fanbase can recognize that, Adam's fans are just so in over their heads it's laughable
@@aylmao8723 THIS IS SO CORRECT
Those burnt tomatoes weren't going to give the sauce a 'smoky' flavour. It was going to taste burnt.
"I suggest he use the leaves of the tomato, that are poisonous" Jesus Christ lol.
This group is just savage and I’m here for it.
Pfft, he was being polite. Neapolitans would typically threaten to cut off a piece of your flesh and use it grate (like cheese) over their own pasta.
garlic is not used in pasta with tomato sauce. It is an insult to the recipes of Italian cuisine. Fome doesn't put onions.
@@alessiopompili8090 what?? Whenver you start a tomato sauce you use 1 to 2 garlic cloves on low temperature with olive oil. This is how they do it on their vidoes. This is how every nonna does it. Tu sei italiano ma non sai le principe.
@@gb219 lol, i live Albania, literally accross the Adriatic Sea from Italy and have been cooking profesionally.
La mia mente proprio non riesce a immaginare Tomei e Aprea nella stessa stanza. Sembra l'inizio di una barzelletta. Fenomenale.
e l'uva passa
The moment when the man broke the spaghetti in half their hearts were broken in half too
mine too
who cares
@@bertobrb all pasta shapes have their own length for even cooking and texture purposes, making overcooked broken pasta is literally shit for your stomach and taste.
@@BasterThanLight no, it’s not, it does not affect the cooking time, nor the taste it just makes spaghetti shorter.
I prefer it longer, but if someone prefers it shorter, are you the boss of them?
It’s pretentious bullshit
@@bertobrb if you want shorter spaghetti buy another type of pasta
Adam got roasted as much as his tomatoes lmao
He commited an even worse crime than putting garlic, of course they were going to put him into the meat grinder
Me: Hey that looks good
These guys: Che schifo!
Me: Che schifo!
LMAO
Bravissimo hai sbloccato il soprannome di pecora
Comunque fa schifo per davvero
@@marcopoggioni7358 ma quale pecora, quello del commento è un famosissimo meme, non il suo pensiero ahah
@@domeniconegro lo so 😅
If I’m ever feeling down I just watch the reaction to Martha Stewart 😂😂👍 these two guys are amazing chefs who have put in years of discipline, study and hard work into the art of cooking and she just throws everything in a pot 🥳
Please invite Tomei again for other reaction videos, he gives life to the group and kept making me laugh! Love the Italian sense of humour, saluti
Yes, man is awesome.
Yes especially when they go crazy over braking the pasta as well as the "onion pasta tomato sauce soup" part. Havent seen such good reactions in a while :D
Grazie for bringing authentic italian kitchen to us🇮🇹
Me: “I love Babish and Adam Ragusea!”
Me, watching these videos: “Yeah! Roast them alive!”
I love them too, but they both have some horrible things sometimes.
@@bracco23 Their recipes are not horrible, I'm sure most of the recipes in this video taste great!
These Chefs comment on how they are not traditional italian cuisine/how they break with it.
Which I understand, it can be annoying if someone calls a recipe a traditional name and shows something different!
But in some cases they just say “tomato sauce recipe“ which is what they are showing, not all of them are claiming to do it in a traditional italian way, it is still a sauce with tomatos that may taste good...
I think that the sauce made by Adam Ragusea was not horrible. Only some minor tweaks and his version of the SAUCE (only the sauce not the pasta) would be spectacular.
All of their recipies are terrible IMO. But to each his own. I'm sure they don't taste bad per-se, but just really confusing from a taste point of view.
@@Mandragara WDYM, what is wrong with adams brown chicken risotto or spaghetti and meatballs and so on?
10:05, that moment when Gabriele Zanatta thinks "It's getting harder and harder to defend those guys"
These guys were the most brutal of all the chefs I’ve seen in these reaction videos, especially the dude on the left.
The recipies were especially bad though this time. Cheese rind lady and "one pot wonder" lady deserve a trophy
brutal? maybe, but unfortunally they were right... no one deserves those dishes, no one
Every Italian react like Cristiano Tomei looking this video... Trust me (I'm italian and i worked as chef too)... xD
The dude on the left is only a "michelin chef"
No, the videos were just brutal. 5 cloves of garlic and rinds from Parmesan cheese thrown in with tomatoes and whole carrots? And the pot mess which would leave your pasta with starchy water . Pasta is cooked in a large pot of boiling water to remove the starch.
Tomei’ “Il mistero è la carota che compare e scompare, che cosa ci farà?”😅😂
confido che l'ha mangiata XD buttarla sarebbe uno spreco
Beh, io a quella avrei dato volentieri un paio di idee su come usarla.....
Un aggettivo per riassumere tutto ciò che abbiamo visto in questo video: INQUIETANTE
Hello, I really like the content of this channel. I'm French and don't speak Italian, and, as opposed to the other videos, the subtitles are really hard to follow. I have the feeling they just appear a bit too late to be synchronised with the sentences of the hosts. I understand the hosts speak a lot and they sure do speak fast, but that's the first time I struggle to follow a video on this channel and I'd like to point it out.
Please continue to show us your admirable passion for Italian cooking.
Since you're French I'll ask this: that you know of, is there a dish made only with potatoes and (I think) milk and butter? When I went to Paris I got to ate this dish in a resturant and I've never been able to find it ever since. The potatoes were cut quite slim and stacked on top of each other.
Sì t'as besoin d'aide demande á moi sans soucis, dis-moi s'il y a quelque passage qui t'interesse en particulier. Love from ita.
@@TettaVolante based on your description sounds like Pomme dauphinoise or potatoes au gratin
@@TettaVolante French here. It makes me think of Gratin Dauphinois (which usually also includes cream, nutmeg, and a bit of garlic but you may not have noticed in your plate).
@@TettaVolante you seem to describe "gratin de pommes de terre" or potato gratin. Not sure how this recipe is typically done in the US (or wherever you are from), but they way I know it is that you slice potatoes tinly, stack them in some container, similar to ratatouille confit byaldi, then pour a mix of cheese, milk, cream, butter, ... over them.
Mi è piaciuto moltissimo l’atteggiamento del giornalista Zanatta che ha cercato di mantenere la mente aperta per provare a comprendere alcune scelte.. certo all’ultimo video non ce l ha fatta nemmeno lui 😂 povera pasta al pomodoro!
Mente aperta con il piatto con le croste e 5 spicchi d aglio con olio bruciato???
A me, invece, è piaciuta la risposta di Tomei alla posizione "relativistica" di Zanatta: tolleriamo modifiche solo se hanno un motivo.
@@AF-if1vx quella è perfetta
Peccato che loro sono chef serissimi e l'altro scrive...
La stessa mentalità aperta di quei critici che definivano "arte" l'orinatoio di Duchamp e che hanno finito per portare i musei attuali ad avere banane attaccate al muro con lo scotch. Allora diciamolo ad alta voce quando un piatto fa schifo, prima di ritrovarci in un futuro dove i cuochi stellati faranno la cacca in pentola per poi dirci che è "tutta una questione di gusti".
Tubers: "Here's my take on the classic Italian tomato pasta sauce."
Don Zaluchi:"I don't want it near schools - I don't want it sold to children! That's an infamia."
In my city we'd keep the traffic with the tiktokkers. They're animals anyway so let them lose their souls.....
Vogliamo più Cristiano Tomei! I suoi interventi mi hanno fatto morire dal ridere, finalmente qualcuno con il coraggio di dire che queste ricette fanno schifo!
guarda se leggi i commenti degli italiani non trovi uno che difende la versione americana della nostra cucina XD
It is cool to see how these chefs share their different opinions based on what they are watching. They know how to agree to disagree in a civil way.
its the way they HATED every single recipe for me.... i love it
Yeah I love Babish and Ragusea... But I can see these guys’ point pretty easily. Especially with the burnt tomatoes lol
@StavroGavro no it's not. LMAO
@@Gomlar lol you know the saying. Dont knock it until you try it. Besides, I bet Babish and Ragusea can cook miles better than whatever a random commenter on the Internet makes. Besides, not the best advice comes from random people on the Internet.
@@sonofaquack6987 I use babish a lot but coming from an Italian heritage I stay away from his Italian dishes
Non esiste un cuoco più simpatico di Cristiano Tomei 😂
Lo Basso
Carlo Cracco è simpatico dai
Max Mariola
@@Davide-xk4bg Un programma con tutti e due sarebbe favoloso
this is the funniest one yet but above all - informative. I really enjoyed it, please keep making them
13:30 "The ancient Military Camp Lunchtime Cauldron Soup had more sense than this dish!"
He speaks the truth, folks! 🤣🤣🤣
Uno dei video più divertenti di 'sto canale, un abominio dopo l'altro ahahah! Giuro non saprei dire qual è il peggiore. Ma nel rovinare una semplice pasta al pomodoro sono stati creativi, va riconosciuto.
Un buon piatto di pasta al pomodoro si mangia qui in Italia, sia per i materiali primi che per le tecniche di cucinare, punto e basta! 👍👍
Esatto
That made my day 🙂 the reactions were so candid and humorous; love it! 🤌
Adam: "call the pasta police"
Pasta police:
11:48 "io gli consiglierei di usare le foglie di pomodoro che sono velenose" ahhahahaahahha non ce la posso fare, troppo forte Tomei🤣🤣🤣
Dopo il primo video pensavo che Italia dichiarasse la guerra agli Stati Uniti. Generale Tomei commincia l'attaco!
Salve, sono spagnolo e questo video rassomiglia tantissimo quelli dove gli americani cucinano una paella. 😂
Traumi
Europa inventa, America destruye
credo che il pomodoro da insalata grattugiato messo a crudo su quei noodles (non ho il coraggio di chiamarli spaghetti) sia una delle cose peggiori che abbia mai visto su questo canale..
edit.
Mi correggo: arrivate alla fine...
infatti appena ho visto quel pomodoro mi sono chiesto ma quello non per fare il sugo. Un offesa vera alla nostra tradizione culinaria, poi aglio burro su qualsiasi tipo di pasta che vogliono replicare questi anglosassoni. Dovrebbero studiare per proporre piatti della nostra tradizione
l'ultima è come un incidente, terrificante da guardare ma non riesci a distogliere lo sguardo
😂😂 questa puntata è degna di ricevere premio oscar horror 😂😂
Peor es la cebolla, el ajo y la albahaca cocidos del final!
Veramente da film dell'orrore
Ognuno fa quello che gli pare, ma non si dovrebbe consentirgli di chiamarli spaghetti al pomodoro, dategli un altro nome.
E chi dice in qualsiasi momento la parola Italian andrebbe portato in tribunale
i loved every second of this reaction video, as i usually do. please keep them coming! (and, in the meantime i am learning how to cook properly.)
These videos always make me want to go to Italy lol
You have to trust me,i'm italian and you will never eat better in any other place than here
@@edoardofestarovera8777 As long as he goes to real restaurants, good trattorias. I've been in italy for a time and the good food is great, the bad food is really disappointing
@@edoardofestarovera8777 France?
@@edoardofestarovera8777 Spain, France, India, China, Thailand, Mexico?
I love the “trust me” responses on RUclips. Yes, why not trust a random stranger from the comment section of a video, that’s probably going to work just fine
Oggi si sono aggiornati.
Nessun piu' fa la pasta al pomodoro così.
Avete ragione, e' allucinante!!! 😉
As a 2nd generation Italian American, I thought I knew how to make tomato sauce. Yikes! I’m on the next plane to Italy (in a year ???) to go to the source and get re-educated. Mea culpa, my Italian cousins! For now, I will practice with the help of your videos.
And that’s why the guy on the left has clinical depression now.
Qualunque ricetta italiana secondo gli americani: aglio, olio, burro, aglio, olio, un altro spicchio d'aglio, pasta stracotta, aglio, olio e per concludere un altro spicchio d'aglio.
Per non domenticare l'abuso di panna da cucina che mettono nella carbonara o nei piatti italoamericani come le fettuccine Alfredo, o l'abominevole Chicken Parmesan...
E non leggo falsità in questa tua considerazione
Quella di aglio e burro sarebbe cucina francese, mica italiana...
Scusi ma non siamo tutti animali qua.
L'unica cosa che mi ha sorpreso veramente è il comportamento di chef Tomei, che da buon toscano, vedendo quell'ammasso immondo di biomassa non ha iniziato a bestemmiare come un indemoniato....chapeau per il self control!
"log of basil"
im dead hahaha☠️😭😭
This is way beyond awesome sauce. Just ❤ how all three of these gentlemen responded to the recipe's being presented before them. Makes me want to watch this channel even more so! Grazi!
DeLaurentis is absolutely clueless, while Martha is criminally insane
She hot tho
Marthas recipe was created by an italian homecook who taught her to her son and someone from Marthas staff tried it and developed. So yes, Marthas is the most authentic italian, created by an italian mother, shown to his italian cook son to be developed and finessed for Martha
I confess I love watching these videos because the stubbornness and eurocentric reactions are a bit over the top so it's funny to laugh a bit at the chefs. But I do like that the journalist brings up a much broader perspective. Also I don't know if it was a translation issue, but I don't think rice being "ennobled" by italians is quite accurate. It's always been quite noble. :)
Italian cuisine is special and should not be ruined with those shit videos where they put carrots in tomato pasta in Italy these things don't exist.
I think by using the term "enoble" the chef meant "to give importance" and not to disrespect it, he wasnt saying that like italians made it better. About the eurocentric thing, its an italian dish ahah what do you expect, italy is in europe, of course it's eurocentric
Tomei è sempre il migliore! In ogni suo video mi strappa un sorriso, in questo mi ha fatto ribaltare dalla sedia per le risate! Lo voglio presidente del consiglio.
I had no idea you could just toss solid blocks of parmiggiano into a pot luck, alongside a ton of basil, tomatoes, 5 cloves of garlic and a carrot. Thanks Giada!
10:31 "you can actually pinpoint the second when his heart rips in half"
So are we gonna get professional chefs roasting cooking tubers now? Because boy im ready for a 3 entrance meal
Greetings from Mexico
I love this 3 people!
(from Hungary)
The guy in the plaid shirt is freaking out❤️❤️❤️😂😂😂
The dream of seeing someone talk crap about Babish and Ragusea comes true.
Well Adam sounds like he invented all food... and life.
Just go on /ck/ and all you see is ameteur chefs ripping into both of them lmao
@@underdude9818 aye it's the antidote to Reddit and RUclips fawning over them like they're anything more than decent home cooks. Babish is particularly bad, he's a better cook than Adam but his total lack of culinary creativity is a terrible failure.
@@itsgeegra what dishes have you personally invented?
@@grandpriestess1042 that's no what I'm talking about - I'm talking about developing ones own recipes, which I do! And have done many times.
Babish doesn't - or didn't when I watched him last. I'm better off watching Kenji, or Chef John directly and cutting out the middle-man.
Alla seconda ho sentito una fitta al cuore
Edit: ho visto l'ultimo
Presumo che a quel punto il risultato sia stato un arresto cardio-circolatorio in piena regola. Credevo che ormai tutti i connazionali fossero al corrente che avvicinarsi a questo tipo di reinterpretazioni pseudo-italiane della cucina tradizionale costituisse un serio rischio per la salute e fosse quindi consigliabile soltanto in assenza di patologie pregresse.
As an Asian, it's nice to see the Italians being so passionate about their food. The Americans take the culture/tradition/recipes of others, Americanised them and market them as the original. Eventually, the real tradition is lost.
Italians took your noodles and made it Italian. What have you got to say about that, hey?
Americans don't claim these recipes as original. They were created by immigrants and they came up with a style of food all their own, given the ingredients at hand. I wouldn't call that copying, rather its innovating if you ask me.
@@pphedup again with this false mith... Italians and Chinese developed two different kind of pasta in their history. In Italy we eat pasta since etruscans times, so enough with this story of Marco polo and Chinese noodles, is cringing.
@@tizioincognito5731 I stand corrected, Don Tizio. Yes another example of my country's aggressive ignorance right down to school curriculums. Sorry.
@@pphedup no worries.
These videos are amazing. Please never stop making them.
Non c'è bisogno di essere uno chef per vomitare vedendo questi video. Basta essere italiani.
Basta avere buon gusto al di là di qualsiasi nazionalità...
@@raffaeleirlanda6966 Ma il buon gusto mica è un dato acquisito. Fatti un giro qui su yt sui piatti italiani cucinati da stranieri e poi ne riparliamo.
@@trickydick6152 Intendevo che qualsiasi persona di buon gusto vomiterebbe al di là della nazionalità... 😀😎😘
La cosa sconvolgente è che persino un italiano che sa cucinare poche cose sia meglio di questi chef americani subumani
Mio Dio mettono burro da per tutto gli americani nn parliamo dell'aglio🤮
The journalist is on his game. I do admire the others’ effort to provide strong reactions.
Mr. Tomei's argument about the reasoning behind cooking methods at 8:45 hits the nail on its head, he managed to encapsulate the annoyance some cultures have about bastardization of their traditions in a nutshell, bravo.
I also liked the way that he expressed that idea. I'd like to see more videos with this trio.
I'm still very new to Italian cuisine, but one thing that I've really enjoyed is learning (in Italy) the _why_ between the 'what' and 'how'; that's helped me better understand why some Italians react so passionately to what to them isn't just sacrilege, but ignorance.
Contamination is good, but you have to do it right. The first recipe for example: What's the point of putting so much garlic, carrot and the parmigiano in that way, you have to remove them before using it and they give 0 flavour to the sauce. If we use soffritto for the sauce there's a reason. The one pot pasta are a disgrace cause every ingredient has a different cooking method and timing, you can't put raw onions and raw pasta with water and boiling them at the same time
Questo ‘e il perch’e io amo questo canale. Ho imparato come cucinare la vera cucina italiana... come si faccia la pasta. Mia figlia dice “grazie.” Ell’ ama i tagliatelle Alfredo... la versione vera. Grazie mille (dagli Stati Uniti).
Tagliatelle Alfredo in Italia don't exist Sorry...
@@Aiidenn728 Certo…. Fettuccine. Non so perché ho scritto tagliatelle. Errore mio.
I would love to watch these 3 review Gordon Ramsey next 🤣
This went from informational video to a parody very quickly. Will be saving this video and will watch it in future when life will get depressed to give me some good laugh like I had watching it!
The reason behind butter for "Salsa al Pomodoro" in every recipe, out of Italy, is for a famous cookbook called "Marcella Hazan - Essentials of Classic Italian Cooking"
Most famous RUclips's cooks, outside of Italy, rely on it for Italian recipes.
In the book you can find a recipe for tomato sauce where butter is used together with one onion and some "pelati"
Il motivo dietro il burro per la salsa al Pomodoro, fuori dall'Italia, è un libro di cucina italiana chiamato "Marcella Hazan - Essentials of Classic Italian Cooking"
I cuochi più famosi della scena di RUclips, all'estero, si affidano molto a quel libro per le ricette italiane, spesso lo "sponsorizzano" anche.
Nel libro, tra le varie ricette, si trova una ricetta per la salsa al pomodoro dove viene usato il burro, insieme una cipolla e dei pomodori pelati
Bruciate quel libro XD
è un libro non veritiero, da denuncia quasi,seriamente.
In Italy they use olive oil, not butter. Butter is used for making cookies and cakes.
Anche Cracco mette il burro nella pasta al pomodoro. Vorrei vedere un confronto tra lui e i 3 personaggi del video
@@lorenzomorandi7199 Per iniziare infatti Zanatta dice che in Lombardia e tollerato mettere una piccola noce di burro.. cracco e milanese e quindi bon.. in più, cracco ha fatto una ricetta per spaghetti al pomodoro per italia squisita e il burro non ce lo mette.. ruclips.net/video/AZ1kuh0pZ_g/видео.html
Il cuoco a sinistra è fenomenale : "Un pò di dolcezza si".
Martha Stewart giustamente e' finita in carcere.
In jail. one pot cooking becomes convenient. Now we know where she got that idea from. She's making prison food.
@@Adam.P AHAHAHAHAAHAHAHAHAH CAMADONNA
Purtroppo ci è finita per altre cause, andrebbe semplicemente presa a sberle tutti i giorni per mezz'ora...e due volte la domenica
This was the best video, I almost fainted from laughing. The reaction on the chef when he broke the pasta was hilarious.
These guys are hilarious! More of them please 😂
quando adrea aprea ha detto "le penne so diventati paccheri" sono morto dalle risate
Waiting for Adam Ragusea to write/film a super long response to this video
Aw man I wish he did watch this video hahaha
I can't stop laughing at their reactions 🤣
I would love the format of this to be slightly updated with a recipe at the end where the chefs share what they think is the right way.
They usually do these reaction videos right after they upload a traditional version of the same recipe and/or a combo of traditional+gourmet recipe.
@@antistiolabeo8950 :o!! I didn't even make that connection. I might be an idiot. Thanks so much!
Ma io ho seguito una lezione di storia enogastronomica del prof. Zanatta questo lunedì! Un grande, figata di coincidenza
When they started clapping i lost it 😂😂😂😂
Ho riso come un matto. Grazie per questo contenuto, mi fa sentire meno solo per i momenti in cui impazzisco guardando "ricette italiane" fatte dagli ammmericani (come sempre super super seguite, che peggiora solo il mio stato mentale).
7:34 Bravo Tomei, hai voglia di spiegarglielo questa cosa dell'aglio ad Americani e Inglesi. La loro risposta è sempre che dopo non sa di nulla.
non so se hai avuto l'occasione di viaggiare e quindi mangiare piatti italiani all'estero, a me è capitato ed in verità debbo dirti che hanno ragione!! la quasi totalità delle materie prime non sa di nulla e quel che è peggio anche quei prodotti che sono originari del continente americano quali ad esempio i pomodori... questo è il motivo per cui anche i nostri emigrati furono costretti ad aggiungere alle salse altri ingredienti ed in grandi quantità ; i miei parenti in America Latina aggiungono di tutto ai pomodori anche i peperoni per una salsa con un po' di sapore.. quando sono là non sai come "soffro" nel vedere pomodori di tutti i tipi e non poterli mangiare sul pane, cosa che a casa mia (Campania) faccio sempre consumandone quantità industriali
I love watching this channel. The shade is off the charts haha.
L’ultima mi ha fatto venire un colpo al cuore
The reactions of Tomei and Aprea are priceless. Being half Italian, growing up in northern NJ (60's-70's) my aunts and uncles lived in Berkeley Heights - an Italian American enclave. NONE of my aunts - whose lineage was Milanese - ever put butter into tomato sauces. They were also delicate with the garlic so as to not have it overpower. They only used onions and root veggies (soffrito) when making their long simmer Sunday meat sauce. Speaking for myself - I tend to follow the traditional methods and recipes. What these videos showed was a travesty.
Love and respect from Cremona ❤️
La magia secondo cui, più la ricetta è semplice e composta di ingredienti poveri e più riescono a complicarla, peggiorarla e ad aggiungere burro, panna e sto benedetto aglio manco stessero facendo una caccia alle streghe
Ma mans said "Stop it, I'm going away" and stood the fuck up to walk off 😂😂😂😂
spezzo una lancia in favore del "sugo" di pomodoro crudo, non va grattuggiato ma frullato, con olio, aglio (1 spicchio senza anima) e sale, poi ci butti la pasta scolata, un filo d'olio e lasci raffreddare, poi la chiudi in un tupperware. ha un vantaggio enorme, se devi farti una pasta da mangiare fredda il giorno dopo (io me la portavo nei campi in australia per la pausa pranzo) la pasta non si secca e regge benissimo agli sbalzi di temperatura (mattina alle 4 gelido e poi per mezzogiorno c'erano 40 gradi).
ma ti sei fatto la pasta fredda che è la cosa più buona che puoi fare se devi portarti il pranzo al sacco, ma non credo fosse l'idea dello youtuber ^_^
I pomodori non vanno mai frullati ma passati al passaverdure, questo perché le lame del frullatore scaldano e fanno ossidare la polpa... prova a schiacciarli o passarli al passaverdure / estrattore e vedrai la differenza ;)
@@sifasmr6450 cazzo se per te la pasta fredda e la cosa piu buona da portare al sacco, sono felice di non essere te
@@EGOCOGITOSUM ci sono tante cose che si possono portare al sacco che mi piacciono, ma ammetto che in estate campare a sola pizza e fichi mi danneggia la salute. Poi sono gusti c'è chi piace a chi no
Basta anche tagliare il pomodoro fresco a pezzetti col coltello, liberando così il succo. Da noi si chiama crudaiola e ci suò aggiungere olive per aumentare il sapore. La stupidità è grattugiarlo, non si sa per ottenere cosa di diverso dallo spezzarlo semplicemente.
10:28 - 10:42 -- The Italian chef in the middle was really affected by breaking the pasta. Please, don't ever break his heart again.
When I saw adam in the thumbnail I got a lil scared.
L'ultimo video gli ha distrutti 😂
03:35 cosa ci farà con sta carota 😂😂
Sto male giuro 😂😂😂
"Brava" (applaudendo) 🤣🤣
13:10 "son curioso di vedè vel che vien fòri da vesta roba vì" se non si fosse capito LULLÀ è di Lucca.
The first cook is the granddaughter of Dino di Laurentis, the famous Italian movie maker
My heart is broken when the spagetti is broken in half
Think he said he did it for his kids. Besides, what’s the big deal?
This channel is wonderful, please keep up good work.
Ora però dovreste fare una serie in cui gli chef reagiscono alle ricette dei colleghi! Tipo Tomei che commenta Cracco! Sarebbe interessantissimo!
bell'idea, qui in parte l'abbiamo fatto ruclips.net/video/CqdqGKGLGwI/видео.html
@@italiasquisita eh, lo so! :-) è da lì che mi è venuta l'idea! :-D la faccia che hanno fatto quando hanno visto Cracco è stata da like immediato...
Ive eaten pasta once at Olive Garden and now am a Italian food expert! Here's my carbonara with bacon garlic and cream.
Fantastico, come per la nostra lingua , ormai neanche più si trovano le traduzioni in italiano neanche per una tv , la storpiatura totale di semplici paste al pomodoro, diventate praticamente tutte una cozzaglia di aglio, sugo e burro ... l’ultima è invece paragonabile alla melanzana di Romito 😂😂😂😂
I lived in the US for 20 years.
In 1979 in San Diego pasta
was overcooked and mushy,
in 1998 it was almost raw, never right except eating with wonderful friends who cooked
real American home food and
had Italian recipe books and
followed them religiously with
no weird mutations. The many
Restaurants (still displaying the royal Italian flag) and TV
and youngsters were part of
the official US which went from barbaric to decadent
avoiding civilization in the middle. My old friends were
humble and did not add their
2 cents out of arrogance to
other cultures. A girlfriend fixed me Lasagna with cottage
cheese, I was polite, ate it and
later cooked one for her and she saw the light.Easy does it.
Tomei ha preso l’appuntamento dallo psichiatra dopo aver visto questi video 😂
Mi scappa da piangere 😭
For those who do not understand Italian:
All recipes were wrong, lousy and senseless
They have subtitles in english.
@@Mr.Sax. I don't have it Because I'm Italian
@@nickname2732 I guess you didn't because of your comment and your username, I can understand some parts because I speak spanish and has some similarities, but I need subtitles for some words.
@@RC-rk2xs Why?
@@RC-rk2xs The way you wrote your comment it seems like you are saying that they can't prepare a single dish properly.
1:08 "don't let them go any darker than that" LOL sono neri!!! 🤣🤣🤣🤣🤣
This is my favourite channel in the whole world. These videos really destroy famous people who think can cook. You should have 15 mil subs
Lol what? Do you see these videos and their channels? You think people on the fucking Food Network claim they’re Michelin star chefs? And they can cook. Well, at least for the last 2 people. Babish is really popular for making recipes out of pop culture media- usually shows and movies- and Ragusea is popular- not nearly as much as Babish though- for making more simplistic and easier styles of recipes for your average AMERICAN home cook. Gotta stress the American.
@@sonofaquack6987 They are clowns and their cooking is crap. Pro chefs are a completely different level.
Came here to see Adam getting disowned by his ancestors and wasnt disappointed