Cacio e pepe: the reaction of Italian experts to the most popular videos in the world!
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- Опубликовано: 3 окт 2019
- In recent years Cacio e pepe, an ancient recipe of Roman pasta, has become a trendy dish in many countries even outside the Western world. It is a seemingly simple dish, with only three ingredients, but there are so many variations that appear every day on the web. We have selected three of the most popilar, provocative and interesting ones, and asked three "very Roman" experts to review them: the long-time food critic Luigi Cremona, the Michelin chef Cristina Bowerman and the famous restaurateur of Armando al Pantheon, Claudio Gargioli. After this video it will still be easy to define this recipe as "simple" !?
Adam Makes Cacio e Pepe, the New Way by Bon Appétit 0:42
REACTING TO ITALIAN CHEFS REACTING TO ME (FRESH CACIO E PEPE RECIPE) 4:13
Did I Just Make Cacio E Pepe Better ? (Italians don't watch) by French guy cooking 7:03
See also the recipe of cacio e pepe by Claudio Gargioli and Cristina Bowerman (original vs. gourmet): • Cacio e pepe: original...
See all the series "Italian chef react to most popular videos in the world!": bit.ly/2Hr40W7
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Cristina Bowerman and Claudio Gargioli show their recipes here: ruclips.net/video/kkQUblKCkOg/видео.html
I haven't found Roman pecorino in Finland.
*Esos gestos y forma de exponer a los demás son poco profesionales, pueriles y ridículos. MADUREN TRÍO DE ANCIANOS O ¿CUANDO PRETENDEN HACERLO, EN EL MÁS ALLÁ?* ¿porque no se dedican únicamente a divulgar como se hacen verdaderamente las recetas y punto? Ni ustedes son profesores de gastronomía en curso virtual, ni mucho menos tienen el conocimiento o ley universal. Es como si yo criticara como hacen un mole; cuando no nacieron en una cultura donde pudieran desarrollar el gusto por una de las gastronomías patrimonio inmaterial de la humanidad. Dejen que la gente reinterprete la cocina italiana sin juzgarla y ustedes dediquense a conservar en su tierra su tradición cultural. Para eso voy a italia, para comer la mejor comida italiana, no pretendo comer la mejor comida italiana en timbuktu o la mejor comida mexicana en italia, aun cuando México heredó al mundo el JITOMATE (pomodoro, tomato, tomate) los italianos no tienen ni la menor idea de la complejidad de la comida mexicana y no por eso se expone a nivel internacional su ignorancia. ¿o sí?
I love these videos. I'm eager to at least know what is authentic, and they help immensely.
@@VeryEvilGM Pecorino Romanoa löytyy K-Markeitesta ja Prismoista semmosina 200g paloina joista voi raastaa. Alepoissa en oo Pecorinoon törmännyt. K-kaupoissa brändi on QuattroColli, Prismassa Ambrosi, ja löytyvät ihan juustohyllyistä. Hintaluokka on muistaakseni semmoista 4-5€ tuosta palasta.
@@olbaze
Things have changed? Good to know. Now if they'd just start to sell provolone or other great cheeses too.
Wow. Thank you.
Thank you! Keep doing your great ‘crazy’ job!
Praise deserved
Can you do a collab or so on Pecorino Romano? I've had the described issue where too fresh Pecorino would gum up my pasta, but it's difficult to find the right type.
Lol - even before seeing the others I knew you’d come out ahead - your recipe stayed absolutely true to the simplicity of the dish. I think this is the least criticism I’ve seen of an unorthodox approach on this channel. You should be super proud.
Alex But remember they adviced you to put black pepper right before serving and not during cooking next time... 😂😀😎😘
I dodged a bullet this time...
I was literally about to comment on this one that they didn't feature your recipe! Maybe it was too on point to be commented on? P.s. Italian here
@@Nephirulez haha! Grazie amico. I want to hear their cutting board criticisms
Your Cacio e Pepe is perfect! But they would kill you for the pasta on the cutting board :P
@@Xenio2007 hahaha they'd MURDER me
@@NOTANOTHERCOOKINGSHOW you are talented, i like your video. I suggest you try to do the pasta al forno. It's a typical italian cuisine dish. Not a rastaurant dish, but home dish. it's very good.
Erwan: Italian chiefs please don't judge me anymore
Italian chiefs: *judges him anyway*
Although they didn't judge him nearly as harshly as they did last time!
they were pretty positive comments overall
Good for him to accept some responsibility and learn this time, before posting a title without researching the cuisine (and therefore the culture) which the name represents. And for the future: if you don't want to be judged - don't take somebodys cultural heritage (in form of a name) and post your own recipe using the name as clickbait.
I do dunno if he saw this...
he got a positive review on balance anyway.
I’ve worked for Christina as her personal interpreter in China last year, and even back then I was impressed by her integrity, wit, and kindness. A real professional chef!
Giacomo Oreglia, accordo al 100%! Avendo lavorato come interprete/traduttore legale in Ontario, Canada, mi rendo conto che il suo Inglese e' ottimo, e qualsiasi cosa spiega e' molto sensata ed utile!
@Abdeljalil ????
Good Roman Pecorinican be found everywhere? I fear he never left Italy.
Never seen pecorino except Costco
I live in central america and you can buy Pecorino Romano D.O.P. in any wallmart or gourmet super market over here.
@@MrJohn8912 I live in spain, an u dont see pecorino in the market and supermarket
quality pecorino is difficult to find even in northern Italy
You can find it in the UK, but it's definitely not common or easy to find, which is a shame as it's an interesting cheese!
Italian food critic: “He should use authentic Pecorino Romano. It’s available everywhere.”
Me: “True, it’s not hard to find. I have a choice between two different kinds in my local supermarket. So salty.”
Italian chef: “Salty? Not really. Only the export crap - we keep the good stuff for ourselves, obviously.”
Me: “Wait, what? So where can I get good Pecorino Romano?”
Italian chef: “In Rome. Good luck with your Cacio e Pepe.”
ahahah
Sometimes they have legitimate criticisms and sometimes they're just snobs. They criticized Alex for eating with chopsticks. Jesus Christ, it's just food. Eat it how you want to, it's not like it alters the flavor of the dish.
@@magicvibrations5180 but tradition in Italy is important, you can expect to bastardise everything and get away with it....
Ur definitely a female or just a very unfunny sad male
stefano neri
It’s food. Idc
Can we get more of Christina? Not only does she understands English but she translates well, criticises what is wrong and also give useful tips :D
And she is not as condescending as other 'chefs'.
She's awesome, and great mitigation beetween old schoolers and new style chefs.
She smart
To be fair, Alex (the french guy that is shown last) did make another video - before that one - where he basically makes Cacio e Pepe traditional style... The one you showed was his personal rendition/attempt to improve it his own way. But of course, there would be no point in making a critique of that one because they would probably agree 100% with his tecnique.
Completely true, but the other video had more watches. So maybe it should be called "some of the most known videos" btw Big fan of Alex
Also he's criticized for cooking the pasta in 100% starchy water, but you can see he uses part of starchy and part of clean water...
@@FilipBorowski. they are complaining for cooking the pasta in only one pan and not in the water first
Also, they criticize Alex for being French.
@viodio tutti Bowerman made a remark stating that in Italy there exists special starchy pasta that can be used for Cacio e Pepe, but elsewhere mostly medium starch pasta is sold. This makes cooking the pasta with added starch meaningful. Cremona already demonstrated that he has little knowledge about ingredient availability abroad with his remark on Pecorino Romano, stating it is to be found everywhere, when in reality it can only be found in very large supermarkets or special cheese stores in most countries. When cooking you need to adapt to what you have. Alex' recipe is more suited for a cook who does not live in Italy.
Alex (French guy cooking) è un grande e il suo talento come cuoco e come videomaker è evidente in tutti i suoi video. Ha una grande passione per il cibo italiano e ha dedicato diversi video alla cucina italiana (pizza, mozzarella, lasagna etc) che lo dimostrano. Keep doing what you're doing, Alex!!
Sarà pure appassionato, ma se fa piatti che sono completamente scorretti rispetto alla tradizione italiana, allora non è rispettabile.
@@lorenzpaulinho1154 but he made the traditional recipe in his previous video, this one is just his version, that is user friendly so to say
@@lorenzpaulinho1154Mandai su
To the first guy that said Roman pecorino is in everyplace of the world; NO! I tried for much time to get pecorino here in Chile in many places but in all of them they don't even know that this exist. So again, no.
si weon, de hace poco que hay en el jumbo
Magdalena Reisenegger voy a buscar entonces. Alguno en específico?
@@avrikovshka00 dices como alguna marca? no recuerdo, pero fui al jumbo del alto las condes el otro día y habia unos canastos encima del mostrador de los quesos con pecorino romano, grana padano y parmesano todo en bloques y mas de una opcion de cada uno
No se si teneis Carrefour en Chile, pero en España es el unico sitio donde hay Pecorino...
Jamie_ D0G no... llegó hace años pero quebró jajaja
I don't know why, as an American, I've always had this assumption that Italian food _always_ has garlic. Maybe it's an Italian-American practice. But after watching so many videos on this channel and learning how many original dishes do not contain garlic... I'm even starting to second-guess aglio e olio. At least there's garlic in that, right?
Yes, but many people raise the garlic after flavoring the oil
Lol. I also think that that's an italo-american thing.
Michele is right, we don't actually eat the garlic, neither in aglio e olio.
@@angelararara6350 we gotta kiss girl lol
@@NonCapiteNiente ...as we Italians always do!
Well garlic everywhere is a common misconception, however you might be curious to hear about a recipe from Piemonte called "Bagna Cauda" that basically requires a whole garlic head per person!
Audio cuts out for a minute in the middle, then comes back.
I think there was music in the original video so they muted it to avoid any copyright issues (though I think the music Alex uses is copyright free but they may not have known)
@@scribey2541 So why is the commentary muted?
The way RUclips is with copyrights, I would believe that it was quite likely a copyright strike placed against them and then they had to mute that whole section to get the video back online. If they would have muted it in production you would have still heard them talking but it's most likely an after the fact alteration of the original video
Luckily the subtitles are still there so at least you can follow.
Damn, I thought I suddenly became deaf
“Is he commiting homocide?” XD
"Italian people look away."
But they did not look away, and they were horrified at his atrocities.
@@fckcptlsm huge difference.
Italians, please don't be offended if we don't use Peccorino in recipes that call for it. At least in the UK, it's really hard to find in shops, but Parmagiano is everywhere!
Yeah... except that it's not Parmesan.
It's not parmigiano. It's a bad copy, a generic cheese called "parmesan" without any reason.
@@gfjhkgfjghfghkfj Authentic Italian Parmaggiano is easy to find these days in the UK.
I went to Canada and the Parmesan was yellow, I threw that “pasta” in the bin
@@giovannil8244 I've found it fairly easy to find parmigiano reggiano DOP here in cities and metropolitan areas of eastern Canada. It's definitely not every grocery store, but it's not too hard to find with some searching.
I've yet to find pecorino romano, though. Closest I found was a fairly young Spanish sheep's milk cheese (I don't remember the name)-which, of course, isn't close enough.
“Frech guy cooking” è inattaccabile.
Tutto quello che fa lo fa con un buon ragionamento alla base!
Peccato faccia schifo probabilmente questa roba amidosa abbia fatto
@@superjojojovetic non ci è dato saperlo, ma sono sicuro che è meglio del tuo italiano
French guy cooking ha fatto un video precedente con la ricetta originale seguita alla lettera ed è venuta perfetta. Il video che hanno mostrato è il secondo, dove usa l'acqua amidosa solamente per aiutare gli aspiranti cuochi meno capaci a creare una cosa cremosa anche quando non hai tecnica.
E comunque non prendiamoci in giro, i ristoranti cuociono due o tre volte almeno nella stessa acqua, semplicemente scolano la pasta e ne mettono un'altra porzione
Non capisco perché abbiano fatto vedere solo la seconda parte del video; nella prima per esempio parla appunto di dosare l’acqua per ottenerne con più amido invece di fare quella doppia operazione del secondo video
@@martinowong perche` se sceglievano quel primo video, non avrebbero avuto alcunche` da criticare... ed anche per quello che criticano Alex in questo video lo fanno come dei beceri maleducati
I learn so much from these!
Hey Glen! Nice to see you here :)
Hi Glen! Love from italy:)
Gleeennnn!
I love your channel!
Welcome friend!
Siete simpaticissimi e preparati, ma secondo me la ricetta più buona che io personalmente, da romano puro ho sperimentato per cucinare la migliore cacio e pepe è la ricetta consigliata dal ristorante Il Panzotto, ossia la pasta si scola a tre quarti di cottura, prima a parte si mette del pepe nero macinato in una padella, e a fuoco medio si lascia tostare e profumare.
In una ciotola si crea con tre quarti di pecorino romano e un quarto di parmigiano (io, da romano puro a me me piace saporita e ce metto solo er pecorino perché ha da esse saporita!), si aggiunge a gradi qualche cucchiaio di acqua di cottura della pasta e con una spatolina si crea una sorta di crema composta appunto da pecorino, parmigiano (per chi ce lo vuole aggiungere) e acqua ricca di amido...
Ora si rimette sul fuoco la padella con il pepe prima tostato, si aggiunge la pasta con tre mestoli di acqua di cottura, si gira e manteca fino a un notevole assortimento dell'acqua di cottura, lasciando la pasta comunque morbida... Si spegne il fuoco e si aggiunge subito la crema prima realizzata, si inizia subito a girare facendo sciogliere con il calore della pasta la crema, e facendola legare insieme con la pasta, creando la famosa e splendida cremina... Si impiatta e buon appetito! 😋😋😋😋😋😋😋
Oh how I love these videos! It’s so great to hear from authentic voices what makes a classic dish. I’ve learned a ton.
Getting addicted to this channel, great content! Thanks for sharing all this knowledge, I love Italian cuisine
Alex: *Italian don't watch*
Italian: watched it, even more, Italian pasta chef
haha not too bad this time!
we are getting there
ahahhaha ciao Erwan!
I'm not even Italian but enjoyed this anyway. Was able to understand most of it as well, very clear pronunciation, bravo!
Che bel video, grazie. Siete stati professionali, simpatici, tecnici e rispettosissimi, senza sarcasmo inutile. Molto costruttivo
I love the engaging discussion of this series.
I find these critiques very informative and helpful for those that can't live in Italy. I'd love to move full time to Italy to learn the language and the culture, despite the fact that I grew up in an area that was 60% Italian, it was Italian-American, which means heavy on the garlic and meat. Most people here have no comprehension of pasta as a dish amongst several dishes, so they try to combine it into one dish, so we get meat and seafood, etc. have access to imported Italian cheese of many kinds, but they can be very expensive for aged varieties. I'll have to find Roman Pecorino, so I can make this beautiful past dish.
you won't be disappointed, it's delicious!
I love this series. More, please! Do every dish up and down the boot.
I love how these Italians always assume their hyper-local ingredients are available at the same quality all around the world in regular supermarkets. Even here in NYC, where we have everything, you need to go to an expensive gourmet supermarket to find good guanciale, Pecorino Romano, San Marzano tomatoes, etc. People adapt the cuisine to what is affordable and reasonably accessible.
We’ve found great and cheap guanciale at Biancardi’s in the Bronx.. still you’re right, some good quality products are hard to find!
@@italiasquisita Thank you for the recommendation! I'll have to check them out. Maybe I can finally make a proper Carbonara.
Anyway pecorino is sold in any major supermarket chain as "romano cheese". Maybe not immense quality, but good enough for the purpose.
@@ilkov You mean the American "pecorino" that isn't even made from sheep's milk, but can be made from cow and goat's milk?
@@davidb5205 For example the one sold in whole foods is absolutely decent and i believe imported from italy. The one with the crust, and coming from a bigger form cut in pieces. I am not sure about who made the milk, as i don't live in the US anymore, but it is comparable to italian ones in taste, and made of sheep's milk according to their website.
Alex (the last guy) also did an "traditional" cacio e pepe recipe, why didn't they review that one?
We need to get alex to see this
Because it doesn't have as many views
but still they liked Alex's "improved" cacio e pepe. Awesome
We have chosen this video from Alex because it turned out to be much richer in insights!
@@italiasquisita then there is more popular video... the "original" video had much more watches.
I really can't stress how hard it is to get Pecorino Romano in Asia. Usually you'll need to order from specialised cheese shop online and pay around 10 USD per 100g. If I go for the "supermarket quality" Pecorino, there is one single store within 10 km which sells them.
This is a hard fact for most exports. One of my friend work for a foreign government in APAC to import and promote their wine and other product here. The difficulty is the producers are generally happy for the idea, but they will do little to help. If you ask them to come and show up for an expo, they refuse. If you ask them to lower their price or ship in bulk, they refuse. Then when it comes to the local, they are not really interested in these imports because the advertising is mediocre, and without experts to explain and spread the knowledge, why would one spend extra dollar to get high quality product.
Love these series. Helps me a lot
first, they're saying right pecorino is available everywhere, then they say Alex has the wrong pecorino, while he explicitly mentioned the right one is not as easily available .-. I'd go with Alex's idea to just use the best quality local cheese. also, I feel that guy on the left completely missed the point of the recipe - it's not meant for chefs to use in a professional kitchen, it's for home cooks to make a good quality pasta dish with as little potential to mess up as possible. even with chopsticks, professional restaurants probably have to change their pots and pans occasionally anyway, but for homecooks using utensils that won't scratch their equipment is far more sustainable. it's just not a recipe meant for them at all.
there's always something wrong when it's not them cooking
Since the Cacio e Pepe is a professional dish? It's a dish for people so a professional kitchen isn't needed nor necessary. So this point is wrong from the start.
Yeah, the recipe is meant to make the pasta more accessible to everyone. Alex is trying to demystify the dish, and he does achieve his objective.
Queste ricette vengono sempre giudicate fuori contesto. Alex dice chiaramente all'inizio del video "questa è una variante, chef italiani se volete la ricetta tradizionale guardate il mio video precedente"
Abbiamo scelto questo video di Alex perchè si è rivelato molto più ricco di dispunti di riflessione!
@@italiasquisitacerto, ma non ne parlate minimamente. Anzi sembra che nel giudizio non se ne tenga minimamente conto. Non si tiene neanche conto delle ragioni per cui ha deciso di sviluppare questa tecnica
Comunque gli hanno criticato principalmente l'uso del pecorino fresco, cosa che è sbaglia anche nel primo video. Per il resto più che una critica rivolta a lui mi è sembrata una riflessione sull'innovazione delle tecniche applicata a una ricetta tradizionale
@@giacomozema6325 non tutti erano consapevoli, e soprattutto non all'inizio. Non critico le critiche, ma il metodo comune a tutti questi video, decontestualizzano sempre.
@viodio tutti sei un idiota che ha capito meno di Claudio e Luigi. e Alex pure lo spiega ESPLICITAMENTE nel suo video: e` una tecnica per produrre risultati piu consistenti e ridurre la possibilita` di sbagli (con il sottotesto che si rivolge a noi, cuochi amatoriali), non che sia meglio come gusto. devi essere proprio ebete per non capirlo.
@Giacomo Zema: lo criticano per l'uso di pecorino fresco perche` dicono che non ti puo riuscire bene con un formaggio cosi` fresco... ebbene nel video gli riesce perfettamente. ed usando un variante della sua tecnica, riesce anche a me perfettamente usando qualsiasi "gradazione" di freschezza e "provenanza" di formaggio pecorino. criticano solo per farlo non solo non capendo il contesto del video, ma anche non capendo un tubo di quello che si fa e PERCHE` nel video. Cristina e` stata l'unica intelligente
I once heard an Australian chef articulate the dilemma perfectly. In Italy he said, pasta is about the pasta. Everywhere else pasta is more about the sauce. Additionally, wide access to watch experts prepare these dishes is relatively new.
9:49 Ossau Iraty cheese is not at all like emmental which is made of cow milk. Ossau Iraty is made of sheep milk just like pecorino Romano. His point is that outside of Italy, good italian cheeses are super pricey so he proposes to use local sheep cheeses instead. Old Ossau Iraty can be crumbly as Pecorino is. I think it is a decent substitute even if in my experience Ossau Iraty is way less salty.
Plus ossau iraty is an unbelievably tasty cheese which is why it was chosen as the best cheese in the world not long ago.
Guilhem you are right,in fact a good seasoned ossau iraty is even superior to so many pecorino cheeses !
Rewarded with an update to my favourite youtube series :D
The critic really loves the sound of his own voice.
I am with you! Then again I find all critics useless to humanity! the only critics needed are the patrons that return over and over again! When it comes to food the only critic I need is my palate!
Hey Italians, in Chile if I want to buy 200gr of Peccorino I have to sell one of my kidneys.
I was in Rome two years ago and this instantly became my favorite meal. I am from Costa Rica and I’ve tried with different cheese options. There simply is no equivalent for pecorino. It has a unique taste and blends well with the pasta water. No other cheese tastes the same in Cacio e Pepe. But it is hard to find and it is expensive!
I like the insights these videos provide. But I think they are starting to get overly critical and lose sight of the audience the videos they usually pick are made for.
They are for homecooks to get a better idea of what the dish is and how they can try to recreate them themselves and help them solve tricky challenges like getting the cacio e pepe not to be to sticky or fluid.
These videos are not to educate star chefs and foodcritics on the intricacies of classic dishes loaded with emotional and personal tradition that everybody outside of your close family and especial outside of italy did not grow up with.
I think earlier videos struck a better balance between informative critique and appreciation of what the intent of the video was.
The videos are made for a home cook with limited access to pro equipment and 20 years of commercial kitchen experience. Of course they simplify. That said I have never seen this dish in an Italian restaurant and I've hit almost every one on Palm Beach.
I 100% agree, though I felt the chef in the middle did a perfect job of balancing this (identifying the lack of variety of easily available types of pasta/cheese, benefits of nontraditional techniques, etc.)
I don't agree. The wrongful use of olive oil and huge amounts of garlic have nothing to do with the differences between a pro and a homecook. You see this frequently: - english/american chefs/homecooks who think italian dishes are loaded with garlic and olive oil. It just ruins the dish! You spend money on a nice cheese and then kill it in an ultra-garlicky oily mush?
@@andpinto1 that is not what i am talking about.
Im talking about rings like criticizing the extra starchy water. Using chopsticks. Or maybe even the critic of the pasta choice of the first guy.
I understand the critic of the use of oil and garlic.
Thought I find it a bit hypocritical to complain about the use of garlic and then publish a recipe using lemon zest for cacio e pepe.
@@andpinto1 I've almost completely stopped using olive oil for cooking. I've switched to avocado oil for it's 520 degree smoke point plus it's excellent balance of omega acids.
I kind of want them to react to the whole "making perfect pizza" that bon appetit did. Maybe they'll even enjoy it!
glad they called out Adam Rappaport who I personally believe is a bit of a hack...
Thought I was the only one thinking he's the worst in all of BA
rappaport is easily the worst one, you can see in the videos with the other members that they're always correcting him
he's just another one of those cooking school preps who thinks he's better because he had an academic training, when in reality he's not much more of an amateur
he features in videos only because he's the boss, they would't even let him near the stoves otherwise
While I agree that I doubt every recipes he makes for BA, the chefs are just mad that he calls his recipe "Cacio e Pepe" when it's clearly not.
That's why he's not in the kitchen but behind the desk. The star of BA is the recipes made by the chefs.
Just because he's editor in chief doesnt mean he's actually one of the best chefs in the world. He's only editor in chief because he was editor in chief of another magazine before that and has a lot of experience with media. Imo he's an amateur chef and to me it seems like his arrogance is highly played up and not genuine but I could be totally wrong. I'm hoping I'm right tho....
Sempre giusto i cordialli, Grazie, IS!
Grazie per il video e i consigli.
Sono spagnola ma vivo in Francia, e in entrambi i paesi è davvero difficile trovare un vero pecorino romano. Infatti non sapevo della sua esistenza finché non ho iniziato a guardare i video di italia squisita (e mi piace molto il formaggio).
Parmigiano e grana padano ovunque, ma non pecorino.
09:45 In what world is this Emmental cheese?
And also Pecorino is not available everywhere. It costs about two times more than a local sheep's milk cheese from where I live.
Vogliamo la reazione alla pizza (o alla carbonara) parte 2!
I think what they don't understand is that in some countries it's damn hard to find pecorino for sale. And when you find it, it's very expensive.
So for a quick and simple recipe, I think it's normal for people to just use a more affordable cheese that they like and that's available where they live.
But it's a great video, I love these videos of chefs reacting!
These chefs were so much nicer than the other ones in this series.
They are completely charming. I can never keep from smiling broadly when I listen to Italians who know their stuff talk about food. Bravi tutti!
I'm sorry but the guy on the Left was looking for any excuse to criticize anything and the Woman in the middle seemed very reasonable.
Yeah I quit these videos when it got to bashing practices I learned from Massimo Bottura's masterclass. If the despised Americans are doing the same thing as the founder of best restaurant in Italy, you're the one who's wrong, buddy.
@@la_scrittice_vita I mean. If there's anything that Italians love to bash more than Americans, it's each other.
@@la_scrittice_vita this is your opinion but this isn't the true!!
americans kill all culinary coulture they meet!!!
I love how Bowerman gives something people usually ignore: how italian cucina is not only traditional, but also technical.
I was tagging Alex, then I realised that I was a bit like 2 months late. As I Italian I am now happy and proud to see also Italian admire the technique and genius he is expressing. Knowledge and beauty will save the world
Pero il pecorino NON si trova ovunque. Anche qui in Croatia il pecorino e una cosa rara.
Diego Širola hai ragione spesso non si trova fuori dall’ Italia
Potete cercare un formaggio di pecora locale che ci si avvicini se é proprio impossibile trovare il pecorino, se le materie prime sono buone e gli ingredienti simili nelle caratteristiche non c'é problema
@@uhk9428 e quello e` esattamente quello che ha detto Alex nel suo video, e per quello quegli ebeti di Claudio e Luigi lo hanno criticato con un' aria di superiorita` veramente deplorevole.
e poi, qui in Croazia si trova il miglior formaggio di pecora al mondo: Paški sir (anche piu costoso di mooooolti, se non tutti, pecorini DOP), che anche produce un "cacio e pepe" superiore
@@praetor47 non stiamo parlando del gusto, perché anche il pecorino Sardo è superiore, però il Romano ha una salatura ed una composizione perfetta per preparazioni di Pasta, tutto qui.
Dammi l'indirizzo te lo spedisco io
Questa è una tortura 😭😭😭😭
I was wondering what this channel's take on Alex's recipe was going to be the moment he posted it ;). Have to say they were generous with him as he didn't fail to show a certain french pomposity during his demonstration.
Alex sei un grande!! Miglior ricetta!!
I have done shallow pan pasta cooking (even starting in cold water) for years now and yields such better results than the great big pot.
Consiglio su produzione del video:
chiaramente con questi video ricercate un pubblico straniero english-speaking. Per questo vi consiglio di usare i cosiddetti "hardsub", che vuol dire mettere i sottotitoli direttamente nella traccia video.
Per due motivi: primo, so che sembra ovvio di schiacciare l'icona del close caption, ma potrebbe essere che uno a) non ci pensa b) è pigro, e lì avete un possibile spettatore che si trova con un video in italiano che non capisce e va al prossimo.... e secondo, capisco che questo aggiungerebbe una nuova mole di lavoro non da nulla per l'editore (scusami ahah) ma, anche perchè i CC di youtube sono abbastanza noiosi come stile, e non aiutano e differenziare parole diverse, con i sottotitoli ci si può fare un po' di cose carine esteticamente, tipo evidenziare parole, usare font/misure/stili/colori diversi etc. Questa è una tecnica che ho visto molto in canali di educazione lingue su youtube, e aiuta molto a seguire il filo del discorso
Per il resto, video fantastici, buon lavoro
I have been living in U. A. E and Oman for 8 years. You cannot find Peccorino in this area. It is very rare.
È saltato l'audio a un certo punto del video ma adoro questo format
Great feedback! One note: pecorino isn't totally easy to find in France. The supermarket version, you need a reasonably big one. The real deal, still in one piece, it gets really complicated if you're not in a big city. The closer from where I live is 40km.
Nelle "critiche" ad Alex si sente chiaramente il rumore dei polpastrelli degli chef che si arrampicano sugli specchi.
Tbh on AlexFrenchGuyCooking, I feel like they were just grasping at straws, he made his own version as a recipe, whether or not Italian chefs could take advantage of it shouldn't be part of the criticism. If the ease of use of a recipe is to be a factor, the original recipe is very much problematic cuz a lot of people don't actually cook it well; even in Italy. And reg starchy water, it's actually a technique used by restaurants and is already a part of other recipes. And if you get the balance and measurements right, it's actually a systematic and sure way of getting the ratios of cheese salt starch water pepper perfect
Douglas Chong yea no shit dude, your comment is full of crap!
Niccolò Battistoni well it takes a pile of shit to know one....
It is nice and interesting but pointless, he cooked 100g of pasta which is half of a portion for one person and it does not fit on a pan so it is not practical at all and you end put with a cooked pasta in fridge which is nowhere good as fresh you might as well throw it away as it will dry out and become lumpy after rehydrating.
Thank you so much for the tip. I've learned a lot from you. Buona notte signor and signora.
Curious. Why is butter considered part of the Roman Hebrew tradition? Is that because it was a replacement for lard? I have Marcella Hazan's cookbook and in it she lists using olive oil with butter together as a replacement for lard.
churiso Actually Jewish Cuisine is part of the Roman tradition as Hebrew Community in Rome lasted 2000 years. An ancient trick of Jewish Cuisine for "Cacio e Pepe" is to make melting a tiny (fingernail) sized nut of butter on spaghetti as it helps cheese to stick on the pasta.
It is a little trick but if you exxagerate too many with the butter the flavour of butter will emerge, and you got your "Cacio e Pepe" ruined...
ATTENZIONE non guardatelo perché il secondo usa delle tagliatelle: abbiamo già avvertito le autorità competenti. Grazie per l’attenzione
È talmente difficile da fare la pasta che a Roma dietro tutti i fornelli ci sono i cingalesi 😂😂😂😂
Fra, non dire le cose vere che qua ci sono i fondamentalisti delle seghe in cucina.
Zí se il cingalese segue le ricette e non butta merda nelle pentole allora la roba che fa non é da buttare
Se la fa buona perché no xD
@@Madeguydo avessimo avuto lo stesso patriottismo che abbiamo nel calcio e nel cibo, l'Italia a quest'ora sarebbe il primo paese nel globo.
Ho visto alcuni video di Alex (manco farlo apposta quellodella cacio e pepe) e trovo scorretto mettere questo video perché qui lui sta sperimentando, vi assicuro che ha fatto anche la cacio e pepe a regola d'arte spiegando anche chimicame te il piatto
love this series
I love how they are disgusted with Adam’s addition of garlic, but using lemon zest is okay?!?! Wtf.
It's still non traditional, but garlic is going to completely change the flavor profile of the dish, while the zest (not even the juice) will just add an aroma and a mild flavor.
Alex Reinking naw. How come garlic instantly makes a completely new dish but zest just brings out the brightness? Lmao
@@Yungdil ...have you tasted garlic?
Alex Reinking have you had lemon zest?
@@Yungdil adding a bit of lemon zest is completely different from adding 2 cloves of garlic lmao - they are from two different flavour palates. lemon zest, while essentially pure lemon flavour (for the most part) can temper creamy cheese dishes by cutting through the richness without changing the flavour of the dish.
in cooking, garlic doesn't act quite as mildly as zest does and can, if not careful, alter the overall flavour of the dish - it's quite an overbearing taste, and not welcome in some simple dishes because of that fact.
also, the lemon zest can overpower as well, and not adding a lot of garlic won't either, but the garlic would most likely not be able to be tasted (unless by someone culinary trained), where as even a small amount of zest can help ease the sweetness of a recipe.
Per favore! è così difficile sentire quando solo uno degli chef ha un microfono!
That was informative. At least I now know where I made my mistakes in making one especially I bought the wrong pasta thinking any type is okay and is not using pecorino romano.
Pasta aside, here in the Philippines, I haven't seen any pecorino or pecorino romano even in super markets that I know that sells international products so it being available anywhere is not 100% true.😔
Un paso más allá ,Siempre gracias Alex.
6:05 rispetto per il mappazzone 😂
Barbieri approved
I'm an Italian American, and I enjoy cooking. That said, the typical Italian requirements that all cooking and preparation must be done in accordance with strict rules is simply wrong. Most often, I cannot find any reason for these rules other than tradition alone. Tradition is fun, but should never be used to guide us as law. Cooking is about interpretation and adaptation, not a pompous critique of any deviation from the prescribed rules. Bravo to these TV chefs and others who strive to improve and interpret tradition rather than being shackled by it. And yes, I see no problem putting grated Pecorino Cheese on my Seafood Pasta!!!!
Sound cuts off seemingly at random parts of video. Copyright on music or something?
Questi cuochi hanno un grandissimo talento. Grazie per tutte le informazioni sulla pasta
The wonderful (and funny) paradox about these videos - and it is, I think, an Italian thing - they always are totally sure of the recipes, like: "this is the right method, no discussion". The funny part is... if you look to another italian chefs, there's a huge chance to you find another "totally sure opinions" and different ways to do the same recipe.
This is why they always make a separate video where the Italian chefs cook their version and you can see totally different approaches again. Check out the Carbonara videos - quite fun.
No no no, they didnt say it was wrong, they just said it wasnt cacio e pepe
Yep. It always pissed me off when Mario Battali made pronouncements about what "real Italians" did with this or that. I've been all over the boot. Every town, every street, every family has their own techniques, their particular pasta, cookie, and bread. To say "Italians" do this is like saying "Americans" do this.
Sometimes I wish that @Italia Squisita would have people on-hand to help the chefs understand/translate what's going on. There's generally a lot that's lost in translation. There are many examples in this video alone. Here's one: the explanation given by the French guy about the cheese is not properly understood by the chefs, which means their comments become irrelevant.
Actually it seems to me like they understood pretty well. Maybe they were wrong, but not because of not understanding what he said.
The spellbound look on their faces when he let the pasta tips he cut off cook down in the water - their chef senses knew good things were possible.
Although these videos are fun, I would really enjoy that the chefs actually make the recipes and grade everything in totality.
French guy cooking aveva fatto ( e si vede all'inizio di questo video) un video CORRETTO sulla cacio e pepe, dovevano guardare quello
Italians: I respect Italien food tremendously. HOWEVER I find it sad to see how Italy is falling behind when it comes to:
1. Quality: Its getting harder and harder to find really good restaurants in Italy today. Lots of restaurants save money by buying lower quality ingredient and hire migrants who works in the kitchen.
2. Interior design is very poor or old school. Many restaurants in Italy looks like they are from the 1980 or 1990. Run down with too bright lights. No attention to detail.
3. Lack of innovation: There is an almost religious focus on keeping the dishes as they have been. Also it’s quite astonishing to see how few other types of restaurants there are in Italy. Very few Japanese, Chinese, French, German or “modern global” restaurants compared to what you see in Germany, France and England....I think this due to a certain arrogance towards other countries kitchen. But this also means that Italian food does not get that much new influence and thereby gets a bit stale. I find for instance that Spain has a very modern and interesting kitchen, but also the nordic countries like Denmark and Sweden.
I travel a lot for business across Europe, have done it for many years and I can honestly say that restaurant food in Italy is on the decline and I often eat better and more interesting food elsewhere. Sad to say since Italy used to be on the top of my list. Not anymore.
And this kind of program where Italian chefs arrogantly critic youtubers is part of the problem. No willingness to change and modernize.
absolutely love these, the perspective of these chefs is rigidly critical in a way that plays perfectly against less experienced chefs trying to get views on youtube
Someone: "Garlic."
Italian chefs: *D i a p p r o v e s i n i t a l i a n*
"Roman Pecorino can be found anywere". Well... I don't even know where to start...
Devo dire che ho trovato un po' scorretta la scelta del video di Alex (quello francese). Seguo il suo canale ed avevo già visto quel video, voi non lo dite ma in realtà quello è un esperimento, che seppur molto ben riuscito non mi sembra corretto da inserire in "reazioni alla cacio e pepe"... Il suo video precedente era una magistrale esecuzione della cacio e pepe tradizionale ad opera di un FRANCESE, che (altra cosa che mi sembrava doveroso far notare) è l'unico che SALTA la pasta.... Forse per questo vi siete concentrati sulla versione più "controversa", e ci potrebbe anche stare, però senza dire tutte queste cose mi sembra scorretto e sminuisce quello che non è solo uno youtuber che si mette ai fornelli e cuocicchia qualcosa ma ci mostra sia la versione normale che i suoi esperimenti, chiedendo tralaltro mille volte scusa per l'azzardo :D
Is it just me, or was the audio cut for 40 seconds between 4:40 and 5:20? I did not hear much of Heussaff's speech or the chefs' comments.
Bel video.
Ricetta fondamentale dell'arsenale di chiunque voglia migliorare le proprie capacità culinarie.Erano esecuzioni imperfette, adattate ad una audience meno esigente e meno qualificata, ma che comunque avrei mangiato di gusto. La cucina italiana all'estero, soprattutto per studenti e neofiti, é un gioco di compromessi. Se una ricetta, ricreata per adattarla al proprio gusto e agli ingredienti reperibili, consente di variare la propria dieta e passare un pasto piacevole, ha adempiuto al suo compito. Parlo per esperienza. Poi naturalmente non sostituisce quella vera, sia chiaro. Eseguita da un professionista o anche meglio da una nonna, é imbattibile. ;D
PS: Lavorate sui livelli audio e sui microfoni. Di norma la qualità audio e importante quanto se non più di quella video.
Hardcore Italian chefs should understand, that once a dish has escaped the traditional Italian restaurant, it has become a world dish. You shouldn't judge it to the Italian standards, but be rather flattered that your dish is popular everywhere even if not so authentic. I can imagine that this dish came into existence out of the few simple basic ingredients Italians had at hand, coupled with the desire to make the most out of them. Well you shouldn't forget this basic idea when judging someone making an Italian dish outside Italy, where pecorino, parmigiano, fior di latte or a 450 C oven might be hard to get. Besides I can hardly imagine that most people outside Italy are aware that cacio e pepe is only a starter - primi piatti, like are most authentic Italian pasta dishes. Traditionally you are supposed to have some more stuff to eat afterwords. But let's be honest, nowadays after a hard day at work, it is an occasion even to cook the sauce for your pasta. So the urge to put more stuff in it is natural, even if barbarian from a traditional Italian standpoint.
Dear Italian chefs, educate those illiterate foreigners first, create a common understanding, and then point fingers at us.
The guy on the left needs to condense his thoughts a bit.
I think he made good points about when new "trends" overdo something and then take the gastronomical world by storm. E.g. when everyone condenses and you can't find the original anymore and it gets lost.
Yes he rambles a bit but that's to be expected from a critic.
What happens to the audio in the middle of the video?
Haha, crushing pepper in such a funny way is apparently good!
Non é vero. Io in Spagna non trovo il pecorino da nessuna parte
web shopping?
premesso che trovo il video di Alex (il terzo) francamente eccellente, mi sembra doveroso segnalare che si tratta in realtà solo dell'"appendice" ad un altro video dove presenta la ricetta e la procedura "standard" come la conosce, concepisce ed esegue lui. il video è all'indirizzo ruclips.net/video/Ng7GWl57nQM/видео.html e forse sarebbe stato più corretto che le vostre riflessioni si indirizzassero a quello.
personalmente trovo la cottura "risottata" direttamente in padella spesso veramente preferibile; richiede è vero (come tutte le cose, peraltro) un poco di pratica perché non sia l'occasione di far pasticci, ma una volta acquisita la necessaria dimestichezza (quantità di sale e di acqua, scelta della pasta, materiali e dimensioni della padella) non trovo più ragione per sporcare una pentola ed una padella e sprecare il triplo dell'acqua per per cuocere la pasta in modo tradizionale (vale, è ovvio, per le ricette ove quel'"amidosità" è ricercata)
Mi puzzano le ascelle mi leccano le bidelle tito ceccherini balla nudo sotto la pioggia
I think this channel is wonderful. I'm upset it took RUclips so long to let me find it. Yes!!! This is the way people should cook. Just like a raw piece of fish and some rice isn't sushi, pasta dishes are as important to understand and celebrate. It's wonderful to see these videos filled with humor and knowledge and PRIDE. I am not Italian, but when I make a dish is an icon, even if I make it badly... I respect the ingredients, the history, the skill and what it means. If you go on TV or RUclips and you don't have the simple respect to find the ingredients and listen to the masters you insult everyone. Fantastic, funny, articulate and informative videos. My carbonara is getting better......
Why does the sound cut out at 16:28?
I knew Alex was going to give something to talk about, I've always seen him as a genius. He probably thought he was gonna be much more disliked.
1:03 Chef's facial expression is just priceless.
I have used Alex's risotto method for cooking pasta. It's obviously more labor intensive than just dropping the pasta in a pot of boiling water. But in my opinion there are some advantages: you don't lose any of the starch when you drain the pasta; the pasta cooks in whatever sauce you're using, adding flavor; you will get the pasta perfectly al dente every time.
Teniendo como Chef a Ud. Aqui en Peru me sale muy Ricoo las recetas que uds preparan siguendo exactamente tal cual sus indicacion. Mama mia como me gusta toda las preparaciones italianas. Y no se como es que comoprendo el Italiano. Manyare . 😋😋😋