How Authentic Pesto Is Made In Italy | Regional Eats
HTML-код
- Опубликовано: 16 сен 2021
- Pesto is one of the most popular sauces in the world. The original recipe calls for seven ingredients, no more, no less: basil, extra-virgin olive oil, pine nuts, Parmesan cheese, pecorino cheese, salt, and garlic. We traveled to Genoa, Italy, where pesto was invented, to meet Roberto Panizza, owner of Pesto Rossi and the restaurant Il Genovese, and find out what makes each of the seven ingredients so distinctly Genovese.
MORE REGIONAL EATS VIDEOS:
How Authentic Croissants Are Made In France | Regional Eats
• How Authentic Croissan...
How Cornish Cheese Is Made Using A 400-Year-Old Recipe | Regional Eats
• How Cornish Cheese Is ...
How Tea Is Made At The Oldest Tea Farm In Europe | Regional Eats
• How Tea Is Made At The...
------------------------------------------------------
#Pesto #Italy #FoodInsider
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Subscribe to our channel and visit us at: www.insider.com
Food Insider on Facebook: / foodinsider
Food Insider on Instagram: / thisisinsiderfood
Food Insider on Twitter: / insiderfood
Insider on Snapchat: / 4020934530
Insider on Amazon Prime: www.amazon.com/v/thisisinsider
Insider on TikTok: / insider
Food Insider on Dailymotion: www.dailymotion.com/foodinsider
How Authentic Pesto Is Made In Italy | Regional Eats
"If we all used the same recipe we'd all eat the same pesto, everywhere. It would be awful" is such a great sentiment. That and the pestle and mortar being shared among all cultures of humankind. What an awesome dude!
Italians on the internet though would have you believe there's only one way to make it.
That's the great part! Here in Italy you'll never eat the same pesto everywhere . My grandmother's pesto is different from my mum's!
Different recipes, but same ingredients. Anyway in recipes like this you cannot have a single recipe because the basil taste changes, the garlics change, the oils change, the pine nuts change and the cheeses change. If you do the exactly same recipes with two plants of basil grown in 2 different place or in 2 different days, you'll have 2 different pesto.
And this happens in all the traditional dishes. But you can't call "carbonara" something made with cream and ham.
Yep
@@rajvinder89we are just jealous of our things, if made by foreigners, we fear you could strip to us, but for real no italians so the same thing, not even for a recipe
This feels like a dad showing his daughter how the family business works. They look adorable!
Uhhjjj
claudia isnt a child they're an adult
...idk man... it's sound..kinda.... nevermind
@@JoeMama-1diot so adult women dont have fathers?
@@giicupcake No i meant that the commenter is infantilizing claudia. Claudia is an adult, the original commenter made it sound like they were a small child.
Can we talk about how proud this man is about his job? I can see him talking about this with so much passion
He really is lovely to watch work.
There’s something so wholesome about how much the Italians cherish their food. I love the way they talk to each other about it.
They have a very scientific, detailed and meticulous approach to food, as if they are doing a chemistry experiment or building a device.
David, as an Italian I can tell you, you’re right, but just leave out the “as if”. 😂👌
I love how this man also appreciates other methods and other flavors! Not just his own! He is so great
A true chef ☺️
he didn't toast the pine nuts! i'm mad!!!!!! i always do the same recipe but i toast the pine nuts, that's what I'm taught and it always come out beautiful.
@@danieldieni3188 so? Raw or toasted, it is preference not law. If raw leaves you roasting, then you need to cool off.
@@danieldieni3188 woah daniel just cool off okay dont try to cook your brain in the process
@@davidthedeaf i have tri3ed both ways and in my opinion toasting the pine nuts gives a much stronger aroma which overpowers the basil and garlic but to each their own.
I really appreciate that they didn’t talk over the italian parts, makes it much nicer to listen and follow especially for someone learning italian
Yes and Italian language is so beautiful as well
I think that should be the case with any foreign language in a video. Use subtitles dammit, allow people to hear what a language sounds like.
“Once you overcome the one-inch tall barrier of subtitles, you will be introduced to so many more amazing films” - Bong Joon-ho (director of film Parasite)
I’m also trying to learn Italian
@@realnoahsimpson she has a very nice accent,so you will learn the good one :)
Claudia is just the perfect host for this series. Knowledgeable, personable and a great listener
You forgot the part beutiful very "heyo mama le me getchon numbah" type
shes got a heck of a jawline too
I completely agree. And Roberto is so proud of this pesto heritage and eager to show her how everything is made. It's like watching a master teaching their pupil.
Yes, thank you. So many food shows have really annoying hosts. There was another series with a another good looking girl as well but it was terrible just because like she was the type to like say like to many times and like end every sentence as a question?
@@snailswrath
K Im
Claudia is my favorite host on the food insider. She’s polite, respectful, & engaging.
Very talented
I feel opposite, I do agree she was engaging with the person, but felt forced, didn't look natural. Her body language always shows her pushing away in this video. Had a more awkward vibe that she was working through for the sake of the video. That being said, she does attempt engagements, its like an introvert trying to be extroverted.
Claudia has more talent in her thumb than any fake-excited food vlogger has in their entire body
@@choomanfoo157 Keep in mind "introvert" doesn't mean "shy", or "socially awkward". It just means you get "recharged" from being alone and get drained from being with others.
It's a spectrum, like most things with humans.
I've met some real extroverts, people who couldn't stand being alone with their thoughts for more than five minutes, who were utterly terrible at socializing.
@@OrdinaryLatvian I like your definition of introvert, that's a great perspective to think about, in aligning with that perspective, I want to use socially awkward instead of the word introvert, since introvert is a type of person who recharges from being alone.
So I will repeat this part from my previous comment as follows: "..... its like a socially awkward person trying to be social and not awkward."
I think that will suffice and will clarify the same statements meaning instead of semantics.
Claudia speaking multiple languages in different videos fluently never fails to amaze me.
@@gianlucabolzacchini6561 Not fluent? She's Italian mothertongue. But for sure we can see from the use of your "either" that you are not fluent in English ;).
@@tuloski na she had Italian origins but she might be from the states of something, that's why the guy speaks slowly to her
@@gianlucabolzacchini6561 I'm Italian mothertongue too. She speaks perfectly fluent. No more errors than an average Italian.
@@tuloski perfetto, allora chiariamo: parlare fluentemente e parlare senza errori son due cise ben diverse. Impariamo la differenza fra una cosa e l'altra, che ne dici ?
@@gianlucabolzacchini6561 A me sembra che parli fluentemente. E' così il format dei video e/o forse lei. Anche quando parla nelle altre lingue scandisce tutto con calma per chiarezza. Cosa dovrebbe fare in un video dove si fa il pesto? Parlare di schopenhauer e usare termini aulici?
Claudia and Robert's chemistry is such a delight!
I'm glad YOU like it, it felt awkward to me. At least I know someone enjoyed :)
Were they…. flirting? 😆
@@mccormickja it's just the Italian way
@@kayceeone I thought I was the only one!
@@sonodiventataunalbero5576 well that's what Cuomo said 😉
The TRUE most italian sentence.
"Of course, a bit more olive oil"
😋
Just a little bit more.
*Tips entire bottle upside down for 10 seconds*
Ah, perfect.
We mediterraneans sure do love our olive oil.
Same goes for Greece and Spain. We all pour it over everything
@@stamatism.3076 Italy, Greece and Spain are practically cousins ❤️
The reverence they show for the ingredients is heartwarming
I love pesto, I just wish it was more nutritious. It has a high unsaturated fat content due to the olive oil, but the cheese kinda offsets that. Marinara sauce is ultimately better for you.
@@nahor88you can certainly make healthier versions of the same recipe.
@@nahor88 living your whole life restricting yourself because of nutrition sounds a bit boring
@@mohawk4759 bruh they never said they never eat it because of nutrition, simply said they wish it was more nutritious cuz ofc you have to care about the fats (and carbs if that’s the case) but nobody was restricting themselves… you gotta chill the F up lol no need to offend anyone by saying the live a boring life
@@nahor88 you know that un-saturated fats are healthier than saturated ones, like the ones in cheese or meat, right?
The constant banter between them is Grade A stuff. More shows need that type of interaction, maybe it's that they're both outspoken Italians.
As an Italian and specifically a Genoese, it's just the way we usually talk.
@@Animiel1 since you’re Italian, I want to know why y’all complain so damn much when someone changes the recipe a bit from a traditional Italian recipe.
@@2kmichaeljordan438 regional identities. Italy has a lot more recent history as a buch of commons/city states/regional kingdoms that as a unified entity. Of those identities, what remains? Accents, dialects, culture, food. And food is no accident. It's based on what you can get from your specific soil and on what you could get your hands on by trade or conquest. It requires passion, study and practice and literally keeps you alive. So traditional food is important to us. That said I think Italian sometimes are too dogmatic on this. Traditional food is a product of an evolution and should continue to evole. Slowly, if possible :-)
Sono tutti i due simpatici ❤️❤️❤️
@@2kmichaeljordan438 perche sono molto gelosi per la loro cucina💗💗
That’s the most beautiful basil leaves I’ve ever see.
Seen*
@@satyaanakbali Sawn*
@@hellohello2711 😂
Yea but he is very biased I have tried many basils from all over the world and there are some in Africa especially Ghana that I honestly think makes a far superior Pesto but he wouldn't know that since probably has never tried it. Basil originates from India (in fact it was thought to make people sick in Italy back in the day so wasn't eaten for awhile) and many places have cultivated new varieties that have unique textures and flavors, so there is no best or "only one" like he states, as flavor is highly subjective and there are hundreds upon hundreds of cultivars out there
@@satyaanakbali seent
Claudia can represent Italian food whenever she likes. Greetings from Italy, that pesto looked honestly delicious.
Qptteutwuitwotot
On eurotttei
she is from Italy....
@@theodoreaguglia8902 You sure? For some reason I thought she was from Spain.
@@MrGilRoland Yeah she is
Ahhh...I love Claudia. She knows how to engage with her interviewees. It makes their conversation more natural and fun to watch. She's also very knowledgeable, and knows how to distinguish flavors. I also love watching how pesto is made in two ways.
Now, I'm craving for some pesto. Please bring me to Italy 😭
Same, I've been eating crappy American pesto all my life. I want the real stuff so bad
@@carstarsarstenstesenn you should try with Italian delis
I feel opposite, I do agree she was engaging with the person, but felt forced, didn't look natural. Her body language always shows her pushing away in this video. Had a more awkward vibe that she was working through for the sake of the video. That being said, she does attempt engagements, its like an introvert trying to be extroverted.
Claudia:The end justifies the means
Machiavelli: Ah, a woman of culture
Savage
To be fair, we all study some Machiavelli in school in Italy, plus "il fine giustifica i mezzi" it's a widely used saying
Slave
I can only imagine how strong the fragrance from that sea of basil must be. My single basil plant is making its mark in my living room
Love how when they're tasting the first pesto, Roberto is just taking a small taste from the tip of the spoon, whilst Claudia just takes a big dollop which she devours in one bite.
I learned to make pesto (& many other Italian foods) from my grandma. I follow our family tradition of making jars of pesto, canned tomatoes, fettuccine, & chocolate dipped biscotti, lemons (from our tree) for gift baskets to each mother at the holidays. I do make some with sun dried tomato & no nuts for my eldest son’s wife because my granddaughter has a nut allergy. She loves dipping bread in the pesto. Thank you for this wonderful video.
You are such great grandma
@@user-kr2pu8wv6v Thank you very much.
How lovely!!
This is lovely! Do you substitute the nuts for anything in particular? My son has a nut allergy too but luckily he is ok with pine nuts or almonds so they are usually always the base of my pesto :) my mother in law is Italian so I get to enjoy fresh lemons and biscuits often :)
@@evanotmendez Thank you. I have substituted black olives for nuts before, making it more of a tapenade. My husband likes me to serve a dipping selection of bottles of olive oil, balsamic vinegar, dishes of red pepper flakes, toasted garlic, pesto, & crushed toasted almonds. You can take any combination of condiments to your bread plate & dip your breads or focaccia. It’s a great little nosh for casual gatherings.
I love this chef. He has a passion for food and sharing it without being exclusionary. He knows that a love for making and eating pesto is deep inside every human.
Really beautiful. I could almost taste the pesto just watching!
I used to work in an Italian restaurant years ago and they made fresh pesto everyday. I really miss it, then covid happened and I have too much time during quarantine so I ordered herbs and flowering seeds online including Basil. In less than 2 months I was able to make my own pesto 😋
Good for you. ^^
@Jojojo Quando assaggi la vera cucina italiana,non puoi farne a meno,è una droga,passi dal mangiare per vivere al vivere per mangiare(bene!).
Once you get handy, you can see pesto is actually very easy to be done. It's a sauce that requires good ingredients and a good hand, that's it. I love it
Fresh pesto is such beautiful shade of green! You can really see the fresh blessings of nature’s gifts.
Wow the pesto expert was so open and friendly about pesto, he seems like a great person!
why is this surprising though? Why is being friendly and open something to be congratulated? Are pesto experts normally condescending?
@@hans3331000 Go to Italians mad at food - the group
Exactly. There are some people that are as open minded as the talibans about food
1) Italian is beautiful
2) So is Claudia
Not all pecorino cheese is born equal…
The one Roberto uses is "Fiore Sardo", recognizable from the smoked grind.
It's the only one that gives the authentic flavor, and it's possibly the most expensive pecorino cheese in Italy.
Pesto and Pasta are a match made in heaven. One of my favorite foods.
We also use mortars but they are called molcajete in Spanish . We use them to ground up stuff like hominy for corn tortillas and tamales or even guacamole or toasted seeds Chili’s and spices for mole .
Italian cuisine is truly a gem. 💎
I love the comment about how the pestle and mortar is more than artisanal, it's primitive. We use it a lot in our tradition cuisine as well. My mom can definitely tell when I make something using pestle and mortar vs a food processor--no prizes for guessing which one she prefers!
Food processor!
Claudia, your show is absolutely amazing, you're such a great host. You ask very good questions, always with a dash of humor, while never taking the spotlight off of your interviewee. That is talent!
Roberto, your passion for pesto is mesmerizing. Not a single note of pedantry or condescension in your explanations, rich with the history of the ingredients and the art of making pesto. It was an absolute pleasure to hear listen to you!
And to the rest of the team who made this episode possible, amazing work! From the camera work to the music, everything was amazing! Thank you :)
I feel opposite, I do agree she was engaging with the person, but felt forced, didn't look natural. Her body language always shows her pushing away in this video. Had a more awkward vibe that she was working through for the sake of the video. That being said, she does attempt engagements, its like an introvert trying to be extroverted.
I loved this video. As italian, I really appreciate it. It’s well done, polite and without south-Italy tarantella-like songs. Italy was a super fragmented country, for this reason we have some many different foods, dialects, songs, culture, architectures. It’s like a full continent packed in a small country. I love travelling, I have been in many countries all over the world but I never found one as rich in diversity as Italy, especially for food.
Hi, I believe Iran is much more diverse. You might like to search about it
@@armintou Iran is in my top travel wishlist. I hope to have the opportunity to visit it soon! Even though, i don’t think there is a higher food diversity than in Italy.
Convido você a visitar o Brasil amigo! Temos muitos países em um. Meu sonho é ir na Itália, mas se você é um apaixonado por culturas, o Brasil irá te impressionar. Cada estado brasileiro é um país diferente. Eu sou da Amazônia e nossa cultura é profundamente indigena e africana. No sul, temos uma cultura mais voltada para a imigração europeia (Alemanha, Itália…). O São Paulo tem muita influência Italiana e Japonesa. O nordeste brasileiro é um show à parte também! Ou seja, qualquer estado que você visitar, você encontrará um Brasil diferente. Abraços!
Geez.. the sound of Italian is so soft. I loved it. Loved the original words in Italian. All so good.
In fact, it is other countries in the world that destroy Italian using that Super Mario-style accent, and give such a beautiful language bad publicity.
When we were on holiday our Italian neighbor Gina made fresh pesto for us to take home. She put it in little plastic espresso cups, we later transferred from her freezer to the one in our caravan. She was quite some fierce (but very loving) senior lady. So she sent me out to buy the basil at the local vegetable and fruit market where is was so hot my sun glasses almost melted on my nose, and our son to find the pine nuts on the camping site. I vividly remember how black her hands became from cracking them. But we had fresh pesto made in Italy for over half a year. Ever since then I make pesto myself Gina's way coz pesto from the supermarket tastes like nothing compared to the fresh thing.
A 300 year old mortar?! Amazing.
Now, I know how Pesto is made from the seven ingredients. Thanks for sharing
Roberto is delightful! He's so passionate and I love how he makes it clear that there are many ways to make pesto. He doesn't categorise things in good or bad just that they have different qualities and outcomes. He seems like a wonderful person to be around!
Love the very appropriate basil 🌿 colored mask 😅
she definitely picked the right colour for this video :D
I love how she's not afraid to joke around!
I love how passionate and serious the people of Italy are about their food on every level.
I've been growing my own basil for pesto for many years now, of course Genovese! This episode was highly interesting for me as I make pesto along the same lines. Each batch is indeed different, not bad, just different. The Chef was insightful and informative. Claudia has wonderful interviews with the artisans, playful and respectful and gets to the heart of the food created. Thank you
I am from Genova/Genoa and I really appeciated this video! Plus I find that Genoese people/dialect/accent are one of the most blunt of Italy and maybe of the world and we absolutely love it (we also have a reputation for being stingy)
doubt the most "blunt" in the world. No one is more "blunt" than Chinese people
im from lecce, i think that genoese dialect is so beautiful and easy to understand
@@alexcontreras6103 They are never blunt with bosses, officers, teachers and rich people in general.
One of the reasons why I would love to visit Italy. The vegetables looks so vibrant.
such a pleasant experience watching these two interacting with each other
I love how her clothes had a touch of green which just blended with her environment in th restaurant especially. It's so cute!
This was such a fun episode. Claudia is as charming as ever. Made me crave for this pesto tho...😂
She is really good, she has good knowledge and vibes well with everyone naturally. Doesn't seem fake.
I love it when people genuinely like each other.
A big thank you to this channel for sharing videos of real authentic food. Its a joy to watch the origins of pesto. Many have their own versions of this sauce but now we know what goes into making this traditional sauce
I would love to live in that greenhouse. Basil smells AMAZING!!!!!!
such a kind and humble man, is a master of his craft as well. would love to see more of Robert! he's a very delightful man. absolutely wonderful. Claudia was the perfect host for sure, her personality is delightful.
I love it when people are articulate and still keep their accent.Claudia is a joy to listen to and watch.
These are some of my favorite videos, Claudia is the greatest. She always asked the best questions.
A beautiful lady, a cool gentleman, and a sauce, which I can only imagine! Bravissimo!
The mortar and pestle - a great exercise plan! That looks divine and I'll bet it tastes heavenly!
Omg! There’s a pesto world championship?! I’d totally go to that to taste them all 😀
Loving this series so far, the presenter asks good questions and listens to the answers and the chef is passionate and engaging.
My favourite episode! I’m from the Scottish highlands and I’ve never had an urge to visit Italy until now! I want to visit Roberto’s restaurant to eat that beautiful looking pesto! He’s a lovely guy too!
Awesome insights about the history of the ingredients!! Regional Eats!!
This woman can say anything and im listening. Ti amo.
I ended the video with a smile on my face. This was so warming.
My favorite brand of pesto is H3 in LA California
Pesto, the food of my Ligure ancestors ❤️ Love the green carpet of basil 🌿
This is by far this channel's sophisticated show. So very informative! There are few things as densely magical as italy's ever refined food world.
I love Claudia's accent, I could listen to her talk all day, it's so relaxing :-) Great video too, so interesting!
Wow! The color is amazingly green! I would love to taste it.....😋😋😋
I've been in Genova and I didn't even try the pesto genovese such a shame on me
There's only one thing you can do now - you've got to go there the second time! 😃😃
Same! We went there for our honeymoon
I was there in 88, in the Navy, and ate local, but I don't remember if I tried or had Pesto. I do remember however,
Genova was where I FIRST had Espresso in my life!!!!!
Later on, Starbucks would help me out after I got home, to fix my fix! LOLOLOL HAD to have MORE Espresso!!!!!! :)
I was in Salerno and got pesto from a small Genovede stand at a Christmas fair. Omg, I've never eaten so much with just some toasts. They loved me cause I went twice (exchange semester and after falling for the city we organized Christmas there).
That's a mortal sin! Pasta with this is THE Genovese dish par excellence!
I like how chill and fun Roberto is!
Roberto is so kind and energetic.
I only watch when Claudia’s the host 🙊🙈 she’s the best!
yes her curiosity is awesome :)
Next time take the mask off I mean you did take the mask off to eat might as well
@@sergiothegrower she is doin her best to flatten the curve!!
@@overtonesnteatime198 the mainstream narrative is inconsistent for me to follow on. First it was two weeks to flatten the curve and now look at Australia.
@@sergiothegrower i think that was sarcasm
Using coarse salt with leaves helps the grinding when using a mortar. My brass mortar and pestle is 80 years old but I’d love to have one like Roberto’s
Oh.my.god
The greens are just so pleasing to the eyes
An authentic pesto like that just hits different. It really elevates the entire dish, delicious!
Wonderful and illuminating episode. Also Claudia
I want to see more videos with Roberto, he seems fun and nice.
What a great series this is... been binge watching all day.
Claudia is amazing! Thank you for your work!!
This is probably the best episode ive seen so far of regional eats. Firstly, Claudia seems so relaxed in this, usually she seems -at least to me- more reserved. In this episode she seems more relaxed, almost if she was talking to a friend. Also Roberto has a very pleasant style of talking and explaining. Also I just love pesto and this was super interesting to me.
I feel opposite, I do agree she was engaging with the person, but felt forced, didn't look natural. Her body language always shows her pushing away in this video. Had a more awkward vibe that she was working through for the sake of the video. That being said, she does attempt engagements, its like an introvert trying to be extroverted.
RUclips recommending this after watching Ethan's Pesto from h3 podcast.
The sound of spoken Italian is wonderful.
I really enjoyed watching her interact with the chef. She is very knowledgeable and their back and forth was nice, it reminds me of my grandpa lol
This lady is very talented.
This video is a good advice how in Italy garlic is used in very small quantities, not in big ones, as foreigners usually think
Thank you Claudia for your videos. I'm learning Italian as I watch them and I love the foods you find.
What a nice person. I loved his attitude.
2:58 That pestle and mortar are comically large, I was not expecting that lol
The bigger it is, the easier it is to grind. :)
I was impressed by how old it is. I thought perhaps he was joking.
@@Bootstataboots a lot of stuff in italy is extremely old, so this isn't really surprising. They walk down the street and see 400 year old and older buildings every day lol
I make pesto Atleast twice a month… it’s the ultimate comfort food! The only disappointment for Basil here is, it only grows a few months of the year and the grocery store variety is ok, but it’s not great. I would LOVE to go to Genoa to see the Basil fields and greenhouses… I mean the aroma alone … wow. I’m drooling laying in bed at 10pm! 😋 🌿
Love your work Claudia!
The pesto looks amazing!!! so vibrant!!!
Claudia's basil blouse adds extra flavor to this episode 🌿
Hearing him talk about how the path of making pesto and food in general is in the dna of humanity was something special 🥰✨
Nothing like this is in anyone's DNA. It's such a stupid, pseudo-modern expression for "deeply engraned".
She is such a doll ! Very professional and an effective communicator.But,I'll always come back just see her !
Some generous helpings of Pesto mixed with Alfredo sauce is TOP TIER!!
If you are into pesto try the mortar and pestle method. When using a blender some of the flavoring directly goes into the oil and is lost. The big difference is that the mortar and pestle has a chlorophyll taste like a plant smell that has not especially anything to do with basil in particular. This note eludes me with a blender.
Buying a mortar and pestle was something I wanted to do since I first played Morrowind in 2002.
I'm so obsessed with pesto I could bathe in it! Pesto's gotta be one of my top three flavors in the world!
my man u got it👌
I love your focus and analysis. thank you!
What an absolutely wonderful article. So genuine. I can almost taste the pesto. Preferred the mortar version! Yummy.
크으... 진짜 신선해 보인다
I went straight to the store to buy the ingredients and i am now eating my own pesto. A shame i cant have this amazing produce, but it does taste really really good still. Can only imagine how this original pesto tastes.
Excelente vid Claudia! Siempre alegre y bella! Tu personalidad es el toque que hace la diferencia!
Venga el proximo vid!
Beautiful. Thank you. Very enriching.