As a Dutchman, I like how you are surprised about them baking at night, because how else you get fresh bread in the morning? They don't do that in US? I remember as a kid who went to bars at friday/saturday nights, afterwards, we would knock on the bakeries back door at like 3:00 in the night, and get things straight out of the oven.
US 'bread' r drenched in preservatives .. it almost stay fresh forever and never mold unlike real bread .. hard to find anything without presevatives in US, it can bee a week old and u can never tell .. some scary s* ...
As a teen I worked weekends in a bakery in Belgium. The baker started at midnight with the bread. At 4 we started helping him with the patisserie, the cakes and viennoiseries (croissants, chocolate breads, …) until 11. He stopped at midday. He had a very successful bakery, people started coming to the shop at 7 and by 8 there was a continuions line reaching outside the shop until 11. It was in a multi-storey building with apartments above the bakery. They complaint about the noise once and he gave then all a notice giving them 3 months to move out. He made good money but he worked so hard for it.
Except in the USA where the yogamat containing thing they call bread can be made during office hours and kept "fresh" for weeks. Even the sourdough ladies on RUclips tell you what time they start in their bakery
Have you any idea how strong one of those small cups of Espresso is???.....believe me, you do not want to drink too many of them !!!! Find a good Italian outlet and try an Espresso !!!!
Actually, an espresso has around half to a third of the caffeine of a mug of drip coffee. It's more concentrated, but the amount is very minimal. If I don't have breakfast at home, I need two espresso (or a "doppio", which is essentially a double shot). Always "macchiato freddo" aka with cold milk, to cool it down.
@@teresarota8968 Io già non dormo un cazzo, se bevo più di tre caffè o te muoro. E non posso bere caffé dopo tipo le cinque. La mia amica V ne berrà una decina al giorno. A volte dice "Mi faccio un caffè prima di andare a letto", beve un caffè, e poi dorme dieci ore. Al mondo non c'è giustizia!
I'm Italian, Nutella has palm oil as an ingredient which is not healthy. For this reason I never buy it, instead I prefer the Novi hazelnut cream which is much, much better!
"Cappuccino" means literally "little hood", but the name of the milk drink is due to its colour, which is supposed to be like the cassock of the Franciscan friars, also called "cappuccini", because their cassock has a hood in the back. A coffee bar in Italy could not not have some form of alcohol because of caffè corretto (a short espresso with a half shot of grappa, sambuca, or other spirit added for measure) and risintin (a tiny shot of grappa poured in the espresso cup, after you are done drinking the coffee, to rinse it out). In Italy breakfast is very light and almost always sweet. Indeed for a lot of people (esperically adults), breakfast is the one time we eat any sweet food at all. Especially on weekdays, the dessert at the end of the meal is a piece of fruit, not a sweet treat. So you get a moderately sweet and light breakfast, and almost sweet-free lunch and dinner, except the dinner is often later than yours and fairly substantial (tonight I had scrambled eggs, vegetables, a couple almost transparent slices of prosciutto, a small piece of cheese, some bread, and half a pear).
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
Actually not. In most bars the brioches are bought frozen from specialised factories and reheated upon need (usually a few at a time). That place you saw was a pasticceria.
Le brioches non vengono fatte nei bar. Si solito li portano i fornaio o i pasticceria che li riforniscono, oppure possono essere congelati e fatti cuocere , ma di solito i bar hanno fornitori esterni. Non li fanno loro. Anche se sono comunque prodotti freschi.
It's not brosh but brioche. And that's French. Your 18 ounces probably have the same amount of coffee in them as a double espresso. You get American coffee when you put water in your cup after finishing your espresso.
As an Italian, I would like to point out that the one shown is the average modern breakfast. A hundred years ago, it was completely different. Young people, up to adolescence, drank milk with bread (with coffee added, only if rich)). Adults had a sweet (if rich) or savory (if poor) breakfast. The savory one could include bread and salami and a glass of wine (in the North) or wet bread and olives or bread and tomato in the South. At other times, in the South and in areas near the sea also in the North, people ate various kinds of flatbreads and foods similar to today's pizza (which is, however, only Neapolitan). Some ate bread and cheese. Others only had bread and vegetables.
Si chiamano CORNETTI, CORNETTI. SONO ARRIVATI PRIMA DA NOI, Dall' Austria DOVE IL SUO VERO NOME E (Gipfel) POI IN FRANCIA. E sono completamente diversi
Brioche is french, and it's a type of sweet bread. In common parlance in some areas of Italy it has become a generic word for those pastries you saw making at the start of the video. Cornetto is fairly similar to a croissant superficially, but the dough is different. Cornetto is more "bready" (not a good term, but I hope it makes sense) and as you said often filled, but not necessarily, empty cornetto are an option.
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
@@SuperCesareaugusto Quella della cucina portata in Francia da Caterina dé Medici la sapevo, come del croissant portato in Francia dagli Austriaci. Buono a sapersi anche questa della brioche...
Lived for over 20 years over and sharing a front door with a bakery. The bakers where there every day at one o clock except Friday when they where there at 11 PM. (Saturday and Sunday evening they had their evening off) Just Imagine coming home after a Friday night out and coming home to the sweet and cinnamon smell of dutch appelflappen (Translate it yourself or google what it actually is). Unfortunately at that time they were still raw. Also imagine buying a bread in the morning where the bakery people told jou not to close the bag so the fresh bread could still let off steam. Furthermore imagine the brad still being warm enough to melt fresh butter and how the combo would taste. Finally they also had fresh croissants where the crust, even at the end of the day, mornings were even better, was not only flaky but also crispy. And those where just the regular weekday things. on Saturday there was even more interesting stuff and they did not even really do pastry.
You’re talking about cannoli - Italian dough that’s rolled flat, deep fried, then formed around a stick till it cools. Once cooled, the cannolo (tube) is filled with ricotta cream at one end and a contrasting creamy filling at the other, dusted with icing sugar and eaten on the same day for crunchy yumminess! Cannoli is the plural. Cappuccino was named after the Capuchin Monks who wear brown robes with a white rope tied around the waist.
Technically, for cannoli, you shape the dough around a little metal tube and you deep fry it with the cylinder inside. When they are cooked and cooled down, you remove metal thingy. It would be impossible to shape the dough after frying it. 😊
Actually, the only filling in the cannoli is the ricotta cream. Then some topping is added at the ends (grounded pistachios, chocolate chips etc). Also, the cannolo should be filled just before eating, otherwise the dough softens 😜
@@sabrinasambo7570 Here in Australia, my Italian friends use Mascarpone and often have chocolate cream at one end and vanilla at the other. It depends on who makes them or where you buy them. It’s the same with Tiramisu, some add eggs while others don’t.
@@Jeni10 maybe the Australian version is different, but rest assured that here in Italy and especially in Sicily the original version has only ricotta cream 😅
LOL! You Americans! Always with the long black without ever tasting the REAL coffee - Espresso! 😋😋. I challenge you to find a family owned cafe with a trained barista and order an espresso! Yes, you may add sugar if you wish.
All bread in Denmark is made daily and will be ready to buy from 2-4 am in most bakeries here... I would go by my baker when coming back from clubs at 4-6 in the morning and everything was ready to go... Rundstykker was made to go from 2.30 or so... And Weiner brød about the same time... So loved that. But bread is made fresh here... No body cares about the supermarket stuff reallly...
In Italia iniziano alle 4 di mattina altri anche prima x i nottambuli nei fine settimana che prima di andare a dormire fanno colazione con briosc o focacce bomboloni alla crema e ache pane e marmellata 🤤🤭👍
You have your own counters, on the side of a hotel, bar, where you can grab a coffee.(Italy, Spain,Portugal) Bakers get up at night to bake fresh bread, etc., for sale during the day, it is a hard job. Brioche is French, soft sweet fluffy bun.Recipe can be found on YT.
Brioche is from the French, a light sweet yeast bread that’s lightly sweet and very buttery, typically served in the form of a small round roll or torn from a plaited loaf.
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
OK, I'm going to have to return and watch all the Montalbano episodes again just to see what he had for breakfast apart from too much espresso [look up the series, I can highly recommend this Italian TV series based on a series of books, both Montalbano and the Young Montalbano are well worth watching even without the glorious foods they describe in such glowing terms].
Lovely video. In Europe, we take food seriously and artesans are proud of their products and don't mind getting up and starting work in the middle of the night ... Take a look at this, on a French bakery making croissants: "French bakery behind the scenes: Making croissants | Life in France" - Oui In France
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
@@SuperCesareaugusto "impossesarsi di roba altrui" ??? Nobody "steals" culinary recipes: "viennoiseries" - including croissants" were created in Vienna, as their name indicates, and they have become a staple of French specialties. The world is made of thousands of "imported/exported" cultural specialties. If the receiving county/region adopted, personnalised, improved, ... them, well, I don't see any "stealing" there. Would you say that the French "stole" the magnificent Renaissance architectural style that originated from Italy? You'd better be angry when your magnificent products are butchered, such as your marvellous pizzas that the Americans have turned into the abomination that they call "pizza" in the US. In France, we love and respect Italian food, fashion, perfumes, architecture and tutti quanti.
At least in Germany, Brioche is the dough used. There are brioche bread and buns made out of fluffy dough with yeast. It is completely different from Crossiants and puff pastry. Brioche is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings. Brioche is sweet but is often eaten with hearty dishes and brioche buns gain popularity as Hamburger and Hotdog buns.
In italy we have croissants and then we have brioche but also something that is traditionally italian called "cornetto" nd is a inbetween croissant and brioche in the ingredients. Many people call cornetto as brioche or croissant at times here which can make it confusing for others 😂
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
When į spend hollydays in Italy. I always ask bring to me with espreso, normal cap of hot water for mix it. Becouse its imposible to drink raw espreso. Sorry for broken english
Not brioches, it is CORNETTI, the name is CORNETTI, invented 100 years before those croissants/brioches ....AND I NEVER saw an Italian person having breakfast with Kinder Pingui', or Kinder Fetta al Latte..these are NOT for breakfast but for the evening, a snack for 4-5 PM, the classic Italian "merendina"..... Then Kinder Colazione Piu' here is missing, the QUEEN of merendina for breakfast. Then those industrial Kinder snack for home use are not "brioches" ...we all call them "merendina" ...the Cornetto Bauli can be classified as a "brioches" because it is a cornetto (similar to croissant but better)
@@giorgiodifrancesco4590 In this You made me doubt myself since it was some time ago; I went to find their menu on the internet and what they describe it as is a 'Pizza with nutella and powdered sugar'.
I am italian, and that's exactlt why I rarely have breakfast... only sweet things, and I don't like them at all. So I just have a couple of coffees, and that's it. When I am abroad, I always have breakfast! Eggs, sausage, bacon... or whatever savory food I find (cheese, cold cuts, and so on)
@@Michele-tp7mx Guarda che al Nord si è sempre mangiato pane e salame a colazione, fino a qualche decina di anni fa. I muratori e i minatori non mangiavano certo brioche e cappuccino :-) Al massimo, pane e mortadella con un bicchiere di vino locale.
If you like a savoury breakfast, why don't you eat it? At home you can have whatever you want, I guess... I like tea in the morning, even if I am Italian, and I drink tea...
Gosh I have just seen something from my childhood and give PTSD, I always hated Fiesta, whereas my sister loved it and she ate a ton of it. Only the memory of the smell makes me want to puke 😅
No coffe bar , ma BAR only ,,se non sai non dire niente è meglio,, un giorno vai in Italia e capisci ,non puoi mettere a confronto la pasticceria italiana ❤ il TOP nel mondo, con quella americana che fa 🤣🤣 ..La Nutella è italiana 🇮🇹 💯
Next video I propose to react to the American's video about the nickname IWrocker . He compares the European Fanta with the Fanta from the US and Mexico . The conclusions are very interesting regarding the composition of the product.
If you you add to all that some savoury pastries, toasted (grilled) sandwiches, any kind of sponge cake, eggs (preferably boiled), cereal, milk (plain or with cocoa), yogurt, fruit, and some different types of coffee this would be a video about greek breakfast. 3-4am is the usual hour a traditional baker starts working in Greece, too. Customers will come for fresh bread and pastry 🍞🫓🥐🥖🥯🥧 for their breakfast early in the morning. In most working places the morning shift is 7-3 and schools start at 8-8:30am (depending on the school level), so traditional bakeries open around 6am.
I've had some of those supermarket cakes she showed, they are OK but nothing special. Here in Croatia a lot of the cakes are made up of several thin layers of sponge with fillings between. Some of those hand made brioche cakes reminded me of Danish pastries.
As a Swiss who can enjoy both the Italian and French proximity I have to say that French pastries are better than Italian pastries. They are more refined and lighter. But I guess it's very subjective view and I am just glad that there are so many different delicious pastries and cuisines around. Brioche is French (the word is French even) btw. It is pronounced briioshe not brosh
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
@@SuperCesareaugusto Sorry my Italian is not so good in writing, my French and German are better; France adapted many things and refined them. Caterina for example brought the idea of macarons to France but it was Ladurée and Hermes who created what is known today. You'd also not say that Tempura was Dutch just because they fried things in dough before the Japanese did. Brioche in Austria is very different and has a different name there too.
AH, all these industrial made fake imitations need to be avoided, the family businesses supported. I don't even know, why that girl presented all that. >>Has nothing to do with Italian breakfast. Money from Kinder and Bauli and nutella????????????
croissants originated in Austria, sometime between the XIII.-XIV. centuries I'm sorry, but what you drink is not coffee, I'd say it's horse piss, but no offence go to a small café and have a real espresso, or start with a cappuccino I should also add that these are not healthy breakfasts either, they are just better quality than American baked goods. If you want a healthy breakfast, you should opt for eggs, bacon
As a Dutchman, I like how you are surprised about them baking at night, because how else you get fresh bread in the morning? They don't do that in US? I remember as a kid who went to bars at friday/saturday nights, afterwards, we would knock on the bakeries back door at like 3:00 in the night, and get things straight out of the oven.
Yes we did this too 😂. Man that was really fresh baked stuff 😁.
yup, litterally ...
US 'bread' r drenched in preservatives .. it almost stay fresh forever and never mold unlike real bread .. hard to find anything without presevatives in US, it can bee a week old and u can never tell .. some scary s* ...
We did that too. Where do you live?
As a teen I worked weekends in a bakery in Belgium. The baker started at midnight with the bread. At 4 we started helping him with the patisserie, the cakes and viennoiseries (croissants, chocolate breads, …) until 11. He stopped at midday. He had a very successful bakery, people started coming to the shop at 7 and by 8 there was a continuions line reaching outside the shop until 11. It was in a multi-storey building with apartments above the bakery. They complaint about the noise once and he gave then all a notice giving them 3 months to move out. He made good money but he worked so hard for it.
ALL bakeries start hours before dawn, no matter which country you’re in!
Except in the USA where the yogamat containing thing they call bread can be made during office hours and kept "fresh" for weeks. Even the sourdough ladies on RUclips tell you what time they start in their bakery
Have you any idea how strong one of those small cups of Espresso is???.....believe me, you do not want to drink too many of them !!!! Find a good Italian outlet and try an Espresso !!!!
Actually, an espresso has around half to a third of the caffeine of a mug of drip coffee. It's more concentrated, but the amount is very minimal. If I don't have breakfast at home, I need two espresso (or a "doppio", which is essentially a double shot). Always "macchiato freddo" aka with cold milk, to cool it down.
Io sono Italiana e ne bevo minimo 5 tazzine al giorno piu' il capuccino al mattino e sto benissimo 👍☕️🥐
@@teresarota8968 Io già non dormo un cazzo, se bevo più di tre caffè o te muoro. E non posso bere caffé dopo tipo le cinque. La mia amica V ne berrà una decina al giorno. A volte dice "Mi faccio un caffè prima di andare a letto", beve un caffè, e poi dorme dieci ore. Al mondo non c'è giustizia!
Hod do u keep an Brit awake three days: give him/her a mug of Italian/Swedish coffe 😁😂
@@alicetwain r ur friend swedish by any chance?
I'm Italian, Nutella has palm oil as an ingredient which is not healthy. For this reason I never buy it, instead I prefer the Novi hazelnut cream which is much, much better!
"Cappuccino" means literally "little hood", but the name of the milk drink is due to its colour, which is supposed to be like the cassock of the Franciscan friars, also called "cappuccini", because their cassock has a hood in the back.
A coffee bar in Italy could not not have some form of alcohol because of caffè corretto (a short espresso with a half shot of grappa, sambuca, or other spirit added for measure) and risintin (a tiny shot of grappa poured in the espresso cup, after you are done drinking the coffee, to rinse it out).
In Italy breakfast is very light and almost always sweet. Indeed for a lot of people (esperically adults), breakfast is the one time we eat any sweet food at all. Especially on weekdays, the dessert at the end of the meal is a piece of fruit, not a sweet treat. So you get a moderately sweet and light breakfast, and almost sweet-free lunch and dinner, except the dinner is often later than yours and fairly substantial (tonight I had scrambled eggs, vegetables, a couple almost transparent slices of prosciutto, a small piece of cheese, some bread, and half a pear).
🤣🤣🤣🤣👍😘
La brioche Italiana ha preso solo il nome francese noi li chiamiamo cornetti e sono molto piu' buoni🤤🥐☕️
Teoricamente croissant brioche e cornetto son diversi proprio di impasto. Il cornetto é a metá tra un croissant e una brioche
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
As we can see in Italian bars you don't find industrial food but it is prepared during the night in an artisanal way... I'm very hungry now
Actually not. In most bars the brioches are bought frozen from specialised factories and reheated upon need (usually a few at a time). That place you saw was a pasticceria.
Le brioches non vengono fatte nei bar. Si solito li portano i fornaio o i pasticceria che li riforniscono, oppure possono essere congelati e fatti cuocere , ma di solito i bar hanno fornitori esterni. Non li fanno loro. Anche se sono comunque prodotti freschi.
Cappuccino (little hood) is a priests order used to wear dresses of the same colour of milk and coffee. This is where the name is from.
Also the capuchin monkey coloured the same
It's not brosh but brioche. And that's French. Your 18 ounces probably have the same amount of coffee in them as a double espresso. You get American coffee when you put water in your cup after finishing your espresso.
I mean Café Americano is literally espresso and water xD
pronounciation translation of brioche to English speakers: "Bree-Osh"
American coffee, since water drops slowly through it with not much pressure, has more caffeine and less flavour than the Italian one
Italian breakfast is cornetto (a kind of croissant but better) and cappuccino but the variety of padtries is enormous.
As an Italian, I would like to point out that the one shown is the average modern breakfast. A hundred years ago, it was completely different. Young people, up to adolescence, drank milk with bread (with coffee added, only if rich)). Adults had a sweet (if rich) or savory (if poor) breakfast. The savory one could include bread and salami and a glass of wine (in the North) or wet bread and olives or bread and tomato in the South. At other times, in the South and in areas near the sea also in the North, people ate various kinds of flatbreads and foods similar to today's pizza (which is, however, only Neapolitan). Some ate bread and cheese. Others only had bread and vegetables.
Si chiamano CORNETTI, CORNETTI. SONO ARRIVATI PRIMA DA NOI, Dall' Austria DOVE IL SUO VERO NOME E (Gipfel) POI IN FRANCIA.
E sono completamente diversi
bravooo.
Yeah, brioche is basically your "pastry". In italian it's translated into "pasta" which you can differentiate from the pasta at lunch from context
Is the cappuccino French??? Come on...the whole world knows that cappuccino is Italian!!!
E pure la Nutella 😂
Brioche is french, and it's a type of sweet bread. In common parlance in some areas of Italy it has become a generic word for those pastries you saw making at the start of the video.
Cornetto is fairly similar to a croissant superficially, but the dough is different. Cornetto is more "bready" (not a good term, but I hope it makes sense) and as you said often filled, but not necessarily, empty cornetto are an option.
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
@@SuperCesareaugusto Quella della cucina portata in Francia da Caterina dé Medici la sapevo, come del croissant portato in Francia dagli Austriaci. Buono a sapersi anche questa della brioche...
Lived for over 20 years over and sharing a front door with a bakery. The bakers where there every day at one o clock except Friday when they where there at 11 PM. (Saturday and Sunday evening they had their evening off)
Just Imagine coming home after a Friday night out and coming home to the sweet and cinnamon smell of dutch appelflappen (Translate it yourself or google what it actually is). Unfortunately at that time they were still raw.
Also imagine buying a bread in the morning where the bakery people told jou not to close the bag so the fresh bread could still let off steam.
Furthermore imagine the brad still being warm enough to melt fresh butter and how the combo would taste.
Finally they also had fresh croissants where the crust, even at the end of the day, mornings were even better, was not only flaky but also crispy.
And those where just the regular weekday things. on Saturday there was even more interesting stuff and they did not even really do pastry.
-8:30 This is called puff pastry.
-Italian coffee is very tight. While American coffees are long, almost water flavored for Europeans.
You’re talking about cannoli - Italian dough that’s rolled flat, deep fried, then formed around a stick till it cools. Once cooled, the cannolo (tube) is filled with ricotta cream at one end and a contrasting creamy filling at the other, dusted with icing sugar and eaten on the same day for crunchy yumminess! Cannoli is the plural.
Cappuccino was named after the Capuchin Monks who wear brown robes with a white rope tied around the waist.
Technically, for cannoli, you shape the dough around a little metal tube and you deep fry it with the cylinder inside. When they are cooked and cooled down, you remove metal thingy. It would be impossible to shape the dough after frying it. 😊
@@lellab.8179 Oh OK, I thought they came out soft like waffle cones! Thanks for that!
Actually, the only filling in the cannoli is the ricotta cream. Then some topping is added at the ends (grounded pistachios, chocolate chips etc). Also, the cannolo should be filled just before eating, otherwise the dough softens 😜
@@sabrinasambo7570 Here in Australia, my Italian friends use Mascarpone and often have chocolate cream at one end and vanilla at the other. It depends on who makes them or where you buy them. It’s the same with Tiramisu, some add eggs while others don’t.
@@Jeni10 maybe the Australian version is different, but rest assured that here in Italy and especially in Sicily the original version has only ricotta cream 😅
Yeah 18 ounces of expresso , like to see that , even your dreads staighten!!
LOL! You Americans! Always with the long black without ever tasting the REAL coffee - Espresso! 😋😋. I challenge you to find a family owned cafe with a trained barista and order an espresso! Yes, you may add sugar if you wish.
Italian coffe is so strong that its probably have as much caféine than your big cup😅
All bread in Denmark is made daily and will be ready to buy from 2-4 am in most bakeries here... I would go by my baker when coming back from clubs at 4-6 in the morning and everything was ready to go... Rundstykker was made to go from 2.30 or so... And Weiner brød about the same time... So loved that. But bread is made fresh here... No body cares about the supermarket stuff reallly...
"The 12 must régions to visit in France" of Les Frenchies channel, thank you
In dutch it is calt getoerd gerezen deeg. For croissants . Yes i work 1 am In a bakery
when you want fresh bread for breakfast, what time did you think the bakers start? lol
In Italia iniziano alle 4 di mattina altri anche prima x i nottambuli nei fine settimana che prima di andare a dormire fanno colazione con briosc o focacce bomboloni alla crema e ache pane e marmellata 🤤🤭👍
I the US due to the insane amount of chemicals bread is baked in factories once every 10 days, cause it stays yoga mat fresh 😂😂😂
You have your own counters, on the side of a hotel, bar, where you can grab a coffee.(Italy, Spain,Portugal) Bakers get up at night to bake fresh bread, etc., for sale during the day, it is a hard job. Brioche is French, soft sweet fluffy bun.Recipe can be found on YT.
The name is french. the pastry is from Vienne, in Austria.
Brioche is from the French, a light sweet yeast bread that’s lightly sweet and very buttery, typically served in the form of a small round roll or torn from a plaited loaf.
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
Only the name is french. It arrived from Austria and it came first to Italy.
OK, I'm going to have to return and watch all the Montalbano episodes again just to see what he had for breakfast apart from too much espresso [look up the series, I can highly recommend this Italian TV series based on a series of books, both Montalbano and the Young Montalbano are well worth watching even without the glorious foods they describe in such glowing terms].
Lovely video. In Europe, we take food seriously and artesans are proud of their products and don't mind getting up and starting work in the middle of the night ...
Take a look at this, on a French bakery making croissants: "French bakery behind the scenes: Making croissants | Life in France" - Oui In France
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
@@SuperCesareaugusto "impossesarsi di roba altrui" ??? Nobody "steals" culinary recipes: "viennoiseries" - including croissants" were created in Vienna, as their name indicates, and they have become a staple of French specialties.
The world is made of thousands of "imported/exported" cultural specialties. If the receiving county/region adopted, personnalised, improved, ... them, well, I don't see any "stealing" there.
Would you say that the French "stole" the magnificent Renaissance architectural style that originated from Italy?
You'd better be angry when your magnificent products are butchered, such as your marvellous pizzas that the Americans have turned into the abomination that they call "pizza" in the US.
In France, we love and respect Italian food, fashion, perfumes, architecture and tutti quanti.
At least in Germany, Brioche is the dough used. There are brioche bread and buns made out of fluffy dough with yeast. It is completely different from Crossiants and puff pastry. Brioche is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings. Brioche is sweet but is often eaten with hearty dishes and brioche buns gain popularity as Hamburger and Hotdog buns.
In italy we have croissants and then we have brioche but also something that is traditionally italian called "cornetto" nd is a inbetween croissant and brioche in the ingredients. Many people call cornetto as brioche or croissant at times here which can make it confusing for others 😂
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
@@SuperCesareaugusto credevo anche io ma a quanto pare no i krapfen si ma la brioche é stata inventata in Normandia
Fette Biscottate are not toast, but rusk.
This!
She said “ Ànd of course alcohol,…”…
Yes brioche or pasta is the catch all term for “breakfast” pastry. Cornetto is just the horn shaped one.
La Luisona...
And if we have to make a comparison to something from the USA I would think that "Danish" is the closest I can think of
@@raisan5989 We call them “Swedes” (svedesi) but yes: that’s a pasta of buttery dough with custard (crema pasticciera)
03:00....those are normal times for me and others in transport to get up😄
These are not American sandwiches that you can leave lying around for weeks🤣
My breakfast this morning was with cappuccino and chocolate brioche 😊
When į spend hollydays in Italy. I always ask bring to me with espreso, normal cap of hot water for mix it. Becouse its imposible to drink raw espreso. Sorry for broken english
Not brioches, it is CORNETTI, the name is CORNETTI, invented 100 years before those croissants/brioches ....AND I NEVER saw an Italian person having breakfast with Kinder Pingui', or Kinder Fetta al Latte..these are NOT for breakfast but for the evening, a snack for 4-5 PM, the classic Italian "merendina"..... Then Kinder Colazione Piu' here is missing, the QUEEN of merendina for breakfast. Then those industrial Kinder snack for home use are not "brioches" ...we all call them "merendina" ...the Cornetto Bauli can be classified as a "brioches" because it is a cornetto (similar to croissant but better)
I kinder sono le merendine che si portano molti bambini a scuola, al massimo.
By the way, in sicily the brioches are something totally different :)
Brioché it's not Italian. They use this word to speaks about viennoiseries ( breakfast's pastry). We call cornetto and pastry for that
Speaking of Nutella, a pizza place near here (Happy Italy) has a thing called a nutella pizza. Never had it, but still…
It's a focaccia with Nutella.
@@giorgiodifrancesco4590 In this You made me doubt myself since it was some time ago; I went to find their menu on the internet and what they describe it as is a 'Pizza with nutella and powdered sugar'.
@@jfw413 Even if you use pizza dough, that will never be a pizza. It may be called that for advertising purposes only.
I am italian, and that's exactlt why I rarely have breakfast... only sweet things, and I don't like them at all. So I just have a couple of coffees, and that's it. When I am abroad, I always have breakfast! Eggs, sausage, bacon... or whatever savory food I find (cheese, cold cuts, and so on)
Sausages for breakfast? disgusting
@@Michele-tp7mx great,so you leave more for me! :)
@@Michele-tp7mx Guarda che al Nord si è sempre mangiato pane e salame a colazione, fino a qualche decina di anni fa. I muratori e i minatori non mangiavano certo brioche e cappuccino :-) Al massimo, pane e mortadella con un bicchiere di vino locale.
If you like a savoury breakfast, why don't you eat it? At home you can have whatever you want, I guess... I like tea in the morning, even if I am Italian, and I drink tea...
You have to work on your making of "Danse Macabre " reactions. Episode 7 aired already and the 31st of October it will open
X me focaccia è cappuccino al mattino😂❤
Genovese, eh! 8-D
Liguria per sempre !!
Gosh I have just seen something from my childhood and give PTSD, I always hated Fiesta, whereas my sister loved it and she ate a ton of it. Only the memory of the smell makes me want to puke 😅
No coffe bar , ma BAR only ,,se non sai non dire niente è meglio,, un giorno vai in Italia e capisci ,non puoi mettere a confronto la pasticceria italiana ❤ il TOP nel mondo, con quella americana che fa 🤣🤣 ..La Nutella è italiana 🇮🇹 💯
Italian espresso is like Colombian Cocaine 😂😂😅
Cocaine is for teens
Nutella! ❤🇮🇹
4:31 So Americans dont know how bakerys work? Aslo she keeps saying brioche the correct way, it's not the mad way you say it😂
Next video I propose to react to the American's video about the nickname IWrocker . He compares the European Fanta with the Fanta from the US and Mexico . The conclusions are very interesting regarding the composition of the product.
If you you add to all that some savoury pastries, toasted (grilled) sandwiches, any kind of sponge cake, eggs (preferably boiled), cereal, milk (plain or with cocoa), yogurt, fruit, and some different types of coffee this would be a video about greek breakfast.
3-4am is the usual hour a traditional baker starts working in Greece, too. Customers will come for fresh bread and pastry 🍞🫓🥐🥖🥯🥧 for their breakfast early in the morning. In most working places the morning shift is 7-3 and schools start at 8-8:30am (depending on the school level), so traditional bakeries open around 6am.
Its a brioce😊
WHAT? NO GLOVES? EUWWWW!!!
I've had some of those supermarket cakes she showed, they are OK but nothing special. Here in Croatia a lot of the cakes are made up of several thin layers of sponge with fillings between. Some of those hand made brioche cakes reminded me of Danish pastries.
As a Swiss who can enjoy both the Italian and French proximity I have to say that French pastries are better than Italian pastries. They are more refined and lighter. But I guess it's very subjective view and I am just glad that there are so many different delicious pastries and cuisines around.
Brioche is French (the word is French even) btw. It is pronounced briioshe not brosh
la brioche è Austriaca, in Italia è arrivata 100 anni prima della Francia, i Francesi sono bravi ad impossesarsi di roba altrui, per esempio la cucina Francese, portata in Francia dalla Fiorentina, Caterina D'e Medici.
@@SuperCesareaugusto Sorry my Italian is not so good in writing, my French and German are better; France adapted many things and refined them. Caterina for example brought the idea of macarons to France but it was Ladurée and Hermes who created what is known today.
You'd also not say that Tempura was Dutch just because they fried things in dough before the Japanese did. Brioche in Austria is very different and has a different name there too.
@@MrsStrawhatberry French pastry, full of margarine, you can have it all.
@@giorgiodifrancesco4590 it seems you bought cheap pastries
@@MrsStrawhatberry Do you know me? I don't think. I was born 20 kms from the border.
AH, all these industrial made fake imitations need to be avoided, the family businesses supported. I don't even know, why that girl presented all that. >>Has nothing to do with Italian breakfast. Money from Kinder and Bauli and nutella????????????
The way, even though she said Brioche about 10 times you still mispronounced it, 😢
Brioche is sweet bread.
Nutella is a palm oil filled abomination (though people just stop at the taste ...)
croissants originated in Austria, sometime between the XIII.-XIV. centuries
I'm sorry, but what you drink is not coffee, I'd say it's horse piss, but no offence
go to a small café and have a real espresso, or start with a cappuccino
I should also add that these are not healthy breakfasts either, they are just better quality than American baked goods. If you want a healthy breakfast, you should opt for eggs, bacon
bravooo.