Thank you all for watching and for your constant support! You may have noticed a different style of subtitles in this video. What do you think? Do you prefer it to the old one? Let me know below 👇🏼
Can we take a moment to recognise that bun? Absolutely gorgeous and perfect for a lil sandwich like that. (Or a big one!) But i have to ask, why did they stack the cheese flakes all in one place inside the sandwich? Why not spread them evenly within for even flavour? Or why not serve them on the side so the eater can place them themselves. Odd to have them piled up so you get them in one overpowering bite
Hey, Claudia, I enjoy your videos. I’ve heard there’s a bacteria harming the olive trees near Bari. Do you think you could do something on that? I would like to learn more about it.
I'm from Bari too. That's a very sad situation because at the beginning it was only a bunch of trees and it was recommended by the govt to cut these and the trees around. Regional populist politicians opposed that and now it has spread in the whole region almost. The oil from these trees is still good oil but they are cutting lot of trees now unfortunately.
Yes, it’s been going on for almost a decade now. It’s so sad! A lot of olive oil producers have lost everything between sick trees and the preventative culling. The mass culling has stopped and the disease it’s still spreading. I can take note of this and perhaps talk about it on my channel, thank you for bringing this up.
This looks awesome and I feel like it should be required viewing for anyone that thinks Italian food never deviates from classic recipes. Especially pairing raw seafood with aged cheese, which is considered a no-no in many cuisines for some reason... I bet it's great.
Interestingly (to me, YMMV), I feel like Italian and Japanese food philosophies are more similar than people realise, despite superficial differences in flavour profiles. Beyond the fact that raw fish is quite traditional in both, they're also both mostly about simplicity, good ingredients, not overcomplicating the flavours, balancing different elements, etc. So a normal Italian pasta sauce might have one spice or one herb, maybe two. You'd do a sauce with just garlic, tomato, and basil. Or just onions/carrots/celery ('soffritto') instead of garlic, and no herb or spice at all. Or soffritto, mince/ground beef, tomato, and cloves. Japanese is similar, with a limited number of herbs/spices/sauces being used for flavouring each dish. Soy sauce, mirin, and sake feature heavily as liquid flavourings. Ginger. Sesame oil. But not huge lists of flavouring ingredients. Contrast that with cuisines like Korean and Indian, which use a lot more flavours/spices/sauce blends in a single dish. You'll have a curry that uses turmeric, coriander, cumin, fenugreek, black onion seeds, tamarind paste, asafoetida, garlic, chilli, and fresh coriander. Or a Korean stir fry might have garlic, ginger, chilli, spring onions, oyster sauce, gochujang, soy sauce, fish sauce, sugar, and sesame oil. The two languages also have some fundamental similarities, as they're both about consonant-vowel syllables for the most part. I find Japanese really easy to pronounce, for that reason (although I'm sure I do it with an Italian accent, same as when I try to speak Spanish).
Brava Claudia 👏👏 We Brits have been eating seafood and cheese together for a long time. It’s all about balance, good quality ingredients and most of all passion.
The translation for Seppia might have confused some people as it translates more accurately as cuttlefish in english. Squid would be calamari. Especially when eating them raw it makes a difference as cuttlefish have a thicker and less chewy flesh.
You can now book your spot to travel to Italy with me in 2024! 🇮🇹 🗓 18-23 April 2024 📍Rome and Florence 🎒Included activities: Ancient Rome visits and walking tour, traditional Tuscan farm visit, Florence walking tour, cheese and wine tasting 👯 24 spots available 💳 Pricing Early bird (7 left!): $3,250 Regular: $3,450 🌍 Prices are in USD but you can book from anywhere in the world! 25% due at the time of booking the remainder is due 90 days before the trio start date. Options to pay in 6, 12, 18 months are also available. Book your spot here: trovatrip.com/trip/europe/italy/italy-with-claudia-romeo-apr-2024 Questions? Just comment this post with “✈” and I’ll send you more details. Any questions, just comment below! I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
@@pqrstsma2011 @pqrstsma2011 Yes and no. Tagliare is the verb 'to cut' in the infinitive, but some of its uses would line up with the English use of 'slice.' 'Taglio' functions as both a noun --- 'un taglio' = 'a cut' --- and as the first person singular conjugation --- '(io) taglio' = 'I cut/am cutting' --- of 'tagliare'. So 'tagliatelle' is sort of like...'little cut-up things' but 'little sliced-up things' also works. Most English uses of 'slice' would probably be represented by the verb 'affettare' (to slice) and the noun '(una) fetta' (a slice).
They don't. This is a novelty food that won't last. I've seen a lot them come and go over the last 40 years. Experienced chefs can almost always tell the difference between what is a trend and what is a new staple. Notice he specified that it was only a specific demographic that likes his food. Young foodies.
@Claudia Romeo I highly doubt they were actually raw, but instead in a cure of some kind. As with pesce crudo or a ceviche. Or even a simple salt cure. The Mazara red is done as a carpaccio or tartar and still a cure because of the oil and lemon. I get you are used to the general RUclipser. But this one has been an Executive Chef for thirty years with a double degree from Le Cordon Bleu, a food science degree from Cornell, and five other industry certifications. I also studied in Italy and Sardinia. I also don't think you actually enjoyed the food much by your look. And that you don't bring up the dangers of raw seafood was horribly irresponsible. Any raw seafood can be dangerous, but specific ones, such as shrimp, are extremely dangerous and cause neurological issues.
@@Facetiously.Esoteric He didn't say only a specific demographic likes raw seafood, though. He meant specifically his creative pairings with said raw seafood. Raw seafood itself has been around in Italy for ages.
@@FlailTVIt's literally the topic of this video because it's unusual (aka novel) & so IS a novelty, despite your attitude that everyone who doesn't think like you is a boob.
Thank you all for watching and for your constant support! You may have noticed a different style of subtitles in this video. What do you think? Do you prefer it to the old one? Let me know below 👇🏼
Maybe U don't need the rectangle Claudia, just white text and a little dark drop shadow. big fan here :)
Daaaaaamn... those sandwiches look delicious! 😍
It would be better if you used English spellings for words such as flavour rather than the American version!
@@amitbasu8159 Disagree 😆
I like it this way 😊
Can we take a moment to recognise that bun? Absolutely gorgeous and perfect for a lil sandwich like that. (Or a big one!)
But i have to ask, why did they stack the cheese flakes all in one place inside the sandwich? Why not spread them evenly within for even flavour? Or why not serve them on the side so the eater can place them themselves. Odd to have them piled up so you get them in one overpowering bite
Claudia just made me mark every food checklist she intro for my next visit to Italy. + from this video, its like sushi but with bread =P
Hey, Claudia, I enjoy your videos. I’ve heard there’s a bacteria harming the olive trees near Bari. Do you think you could do something on that? I would like to learn more about it.
I'm from Bari too. That's a very sad situation because at the beginning it was only a bunch of trees and it was recommended by the govt to cut these and the trees around. Regional populist politicians opposed that and now it has spread in the whole region almost. The oil from these trees is still good oil but they are cutting lot of trees now unfortunately.
Yes, it’s been going on for almost a decade now. It’s so sad! A lot of olive oil producers have lost everything between sick trees and the preventative culling. The mass culling has stopped and the disease it’s still spreading. I can take note of this and perhaps talk about it on my channel, thank you for bringing this up.
NEW CLAUDIA VIDEO AHHHHHHH ❤🍕🍲🐟
now I don't have to feel bad eating shrimp vampiros! Cheese and seafood can live in harmony.
OMG, those panini looked delicious! 😋😋
Very interesting. Never thought of pairing raw seafood and cheese. I guess the sea food has to be super fresh and equally the cheese.
Oh man thank you for sharing ima have to fly out there just to try this place. They even have burritos!
This looks awesome and I feel like it should be required viewing for anyone that thinks Italian food never deviates from classic recipes. Especially pairing raw seafood with aged cheese, which is considered a no-no in many cuisines for some reason... I bet it's great.
The raw squid and cheese flakes were truly great!
I think pairing the raw seafood with cheese should be in between fish bites, like in sushi with vinegar
Fabulous video, Claudia - thanks! And some new ideas to try in the kitchen ....
I guess the Italians can't let Japan have all the fun
Interestingly (to me, YMMV), I feel like Italian and Japanese food philosophies are more similar than people realise, despite superficial differences in flavour profiles. Beyond the fact that raw fish is quite traditional in both, they're also both mostly about simplicity, good ingredients, not overcomplicating the flavours, balancing different elements, etc. So a normal Italian pasta sauce might have one spice or one herb, maybe two. You'd do a sauce with just garlic, tomato, and basil. Or just onions/carrots/celery ('soffritto') instead of garlic, and no herb or spice at all. Or soffritto, mince/ground beef, tomato, and cloves. Japanese is similar, with a limited number of herbs/spices/sauces being used for flavouring each dish. Soy sauce, mirin, and sake feature heavily as liquid flavourings. Ginger. Sesame oil. But not huge lists of flavouring ingredients.
Contrast that with cuisines like Korean and Indian, which use a lot more flavours/spices/sauce blends in a single dish. You'll have a curry that uses turmeric, coriander, cumin, fenugreek, black onion seeds, tamarind paste, asafoetida, garlic, chilli, and fresh coriander. Or a Korean stir fry might have garlic, ginger, chilli, spring onions, oyster sauce, gochujang, soy sauce, fish sauce, sugar, and sesame oil.
The two languages also have some fundamental similarities, as they're both about consonant-vowel syllables for the most part. I find Japanese really easy to pronounce, for that reason (although I'm sure I do it with an Italian accent, same as when I try to speak Spanish).
Brava Claudia 👏👏 We Brits have been eating seafood and cheese together for a long time. It’s all about balance, good quality ingredients and most of all passion.
No sandwich should be denied some good cheese...nice Claudia 😊
There is truly a cheese for everything!
Where did you find this Claudia? Wow very different. Good for you
Wow, looks super tempting 😍
Love the bloopers at the end. ❤❤❤
id do a complete action bronson thing here id be in the kitchen whipping up these sandwiches like crazy 100🔥🔥🔥@fuckfuckthatsdelicious
Not for me personally, but a very interesting sandwich.
Everything looked so delicious there. I wish I could just reach through the screen and grab a bit.
The translation for Seppia might have confused some people as it translates more accurately as cuttlefish in english. Squid would be calamari. Especially when eating them raw it makes a difference as cuttlefish have a thicker and less chewy flesh.
a little too fancy for me. jersey mikes and firehouse for this redneck
Well done Claudia, we will watch your career with great interest..
Hello there!
May the force be with me!
Puglia ❤
You can now book your spot to travel to Italy with me in 2024! 🇮🇹
🗓 18-23 April 2024
📍Rome and Florence
🎒Included activities: Ancient Rome visits and walking tour, traditional Tuscan farm visit, Florence walking tour, cheese and wine tasting
👯 24 spots available
💳 Pricing
Early bird (7 left!): $3,250
Regular: $3,450
🌍 Prices are in USD but you can book from anywhere in the world!
25% due at the time of booking the remainder is due 90 days before the trio start date. Options to pay in 6, 12, 18 months are also available.
Book your spot here: trovatrip.com/trip/europe/italy/italy-with-claudia-romeo-apr-2024
Questions? Just comment this post with “✈” and I’ll send you more details. Any questions, just comment below!
I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
I’ll try anything twice
i love the cinematography - it feels so real
Thank you! This means a lot, I’m filming everything myself🙏🏼
Do they cure the seafood somehow with some type of acid like ceviche?
so fresh, so exiting to taste.
1:14 does the _tagliatelle_ pasta take its name from the squid?
Being from Bari, I would like for that to be true, but sadly no, the pasta came first!
I would guess it's more likely that they both take their name from how they're cut.
@@FlailTV from _taglio_ meaning 'slice'? 🤷♂... the very little Italian i know is all food-related
@@pqrstsma2011 @pqrstsma2011 Yes and no. Tagliare is the verb 'to cut' in the infinitive, but some of its uses would line up with the English use of 'slice.' 'Taglio' functions as both a noun --- 'un taglio' = 'a cut' --- and as the first person singular conjugation --- '(io) taglio' = 'I cut/am cutting' --- of 'tagliare'. So 'tagliatelle' is sort of like...'little cut-up things' but 'little sliced-up things' also works. Most English uses of 'slice' would probably be represented by the verb 'affettare' (to slice) and the noun '(una) fetta' (a slice).
@@FlailTV I said 'slice' because of _pizza al taglio_
Like I said, my knowledge of Italian is all food-related 😀
Wow thanks for this video. I never knew Italian enjoy raw seafood as well.
They don't. This is a novelty food that won't last. I've seen a lot them come and go over the last 40 years.
Experienced chefs can almost always tell the difference between what is a trend and what is a new staple. Notice he specified that it was only a specific demographic that likes his food. Young foodies.
@@Facetiously.Esoteric My grandparents were eating raw seafood (not in a sandwich, but as is) so I'm pretty sure this not a novelty anymore
@Claudia Romeo I highly doubt they were actually raw, but instead in a cure of some kind. As with pesce crudo or a ceviche. Or even a simple salt cure.
The Mazara red is done as a carpaccio or tartar and still a cure because of the oil and lemon.
I get you are used to the general RUclipser. But this one has been an Executive Chef for thirty years with a double degree from Le Cordon Bleu, a food science degree from Cornell, and five other industry certifications. I also studied in Italy and Sardinia.
I also don't think you actually enjoyed the food much by your look.
And that you don't bring up the dangers of raw seafood was horribly irresponsible. Any raw seafood can be dangerous, but specific ones, such as shrimp, are extremely dangerous and cause neurological issues.
@@Facetiously.Esoteric He didn't say only a specific demographic likes raw seafood, though. He meant specifically his creative pairings with said raw seafood. Raw seafood itself has been around in Italy for ages.
Never knew italians consumed raw seafood aswell
I mean, 80% of Italy is surrounded by sea and we have centuries of fisherman heritage 🤣
Team Claudia :D
There is zero chance I would eat that. I don't mess with sushi, sashimi, or tartare, and those raw shrimp and squid are non starters.
I'm sorry for your loss.
@@FlailTV ahh, there's your tolerance & acceptance of differences - served w/ a side of sarcasm laced superiority.
@@hensonlaura Oh, give me a break. I was being silly, not making a political statement.
Lmao
No, just no. Raw squid is chewy and unappetizing to taste. That's why we cure or cook it.
Novelty food.
Depends on the quality, the italian one is not as chewy as you think.
calamari are kinda chewy, good finely sliced squid is almost like biting into butter ;)
Not when it's fresh. Fresh, raw squid is far less chewy than cooked.
(P.S. Something isn't a novelty just because you personally don't enjoy it.)
@@FlailTVIt's literally the topic of this video because it's unusual (aka novel) & so IS a novelty, despite your attitude that everyone who doesn't think like you is a boob.
@@hensonlaura What on God's green earth are you talking about?
Actually, don't answer that. I don't care. Go bother someone else.