Just shows you how much care Italian's put into their cheese. No fake plastic, only the best grass, the healthiest cows and they don't sell it after couple of weeks or months, this one is over 40 months old. I have seen expensive Wine breweries who put less care into their craftsmanship. Respect.
Have you seen some of the info about the Italian cheese makers after an earthquake a few yrs ago? They had blocks fall over and they basically had chefs come in and make crazy dishes with it so it didn’t go bad. There are a few documentaries (not boring ones) about it.
Most importantly, it is about the microbiome present in that specific region of Parma's grass. That is what it gives the cow's milk that distinct flavor we all crave and love. In my country, we also have a cheese that can only come from that region due of the microbiome. It is called Paipa cheese. It is fascinating how microbes in grass can make such huge difference.
Sta dicendo una grandissima cazzata , il latte del parmigiano reggiano arriva dal territorio di Parma dalla Lombardia dalla provincia di Mantova fino a lambire Modena , ma almeno informati prima di scrivere l erba di Parma che non esiste
@@giorgio550 they're not writing BS though The cheese is from Parma. That's correct. It's from there bc it can only be made there. That's correct also. They're talking about the variables that keep it consistently high quality- the grass, the cattle, the milk, the bacteria, the region... that's not wrong. It can only be created in Parma because of the bacteria there that work well for cheese making, the old traditional ways of production, and the high quality. That's also correct. Do you disagree yet? If you sent the cows from that region to California, and the cheese makers there moved to California as well, do you think California would be able to produce the same cheese? Even with all the same people and cows? Even if California produces wine, cheeses, olive oil, and grows vegetables... do you think California could produce a cheese like Parma can? No. Because the grass has changed, the soil has changed, the bacteria has changed. That's called the "microbiome." They come from a part of the world known for making cheese also.
it is not correct. Parmigiano Reggiano does not come from Parma but from an area that goes from Reggio Emilia to Mantova apassing through Modena and Parma e Piacenza. the one in the video comes from the province of Reggio Emilia (Scandiano). there are great differences depending on the origin of the Parmigiano Reggiano because each dairy farm must produce with milk coming from nearby areas: therefore each dairy will have different products given that the area where the cows graze is different, the altitude is different, the milk is different.
I feel like a 5 year old! I just laughed hysterically when Alesio said here are the tools for cutting the cheese! Lol, just got home from working all night.
I loved seeing this as my daughter and her beau want a cheese wheel on their Bridal Registry. Daughter is Chinese, her beau is English. Dad here is half Italian. Mom is Spanish. Obviously she is adopted. Pasta has always been her favorite made every way imaginable. I appreciate this video and can’t wait to show them.
I enjoy all of your videos, Jessi & Alessio.........whether you are joking around, doing various cuisine or restaurant ratings, demos like this or serious personal videos....I feel like I am dropping in with my friends and catching up on what is new!
That was AMAZINGGGGG!!!!!! Thank you both so much for sharing this video with us!!!! I've been curious what that experience was like so I'm really glad to have seen this!!!! Also that was soooo sweet of you guys to share it with her and for showing her reaction!!!!!! ❤❤❤❤❤
Parmigiano Reggiano does not use a coating or wax, even the outside “rind” is just hardened cheese. I always save them and add them to sauces that will simmer to impart more flavor. 💚♥️🎅🏻
You guys are my favorite Italian/American couple! You should do a giveaway for a wedge of this amazing cheese. The pasta looked SO good with this. YUM!! 😭
10 of the 10 Amore, but you are still 5% french 🥰🥰🥰 - Now that you have opened the wheel, you need to have a Parmigiano party and invite friends and family to experience it.
Oo my husband and I went to a restaurant on Block Island, Rhode Island that had this pasta dish with Wine on flames on the menu. We got to see them do this in front of us. Really cool culinary performance art. It was expensive so we never ordered it but it was really cool to watch the waitstaff make it. It was spectacular to watch.
Yep I was wondering how much the ones served in the cheese wheel is, I bet it’s ridiculous and do you get to take the cheese wheel home? If so I’d consider it lol.
Ive had the pleasure of working at a cheese shop and I've cracked open a bunch of these. It's fun! It's the king of cheeses for a reason. There is NOTHING like eating a chunk of this after the wheel was just freshly cracked. It's actually wet with oil and you get an explosion of flavor and salt crystals. It's awesome
Oh how I wish I was your neighbor. I would of had tears of joy, that cheese looked velvety smooth melt in your mouth delicious. Alessio you did a fabulous job getting the wheel of cheese opened 🤗 The Italians are proud. Enjoy it!! 🥰😋
Your reactions when you took that first swirl, got me drooling so much! I love Parmigiano reggiano so much, but I´ve yet to try it fresh like that!. I´m so jealous right now. You two always makes me smile, no matter how bad of a mood I´m in🥰. The energy, charisma and wholesomeness is on an entirely different level with you two.
How fun to watch Alessio "cut the cheese" !! Wish we were there to sample and to get a chunk of deliciousness. Love that you two were sharing with neighbors and family members. Enjoy!!
My family and I have recently moved from Colorado to Batumi,Georgia and I can say that Europeans REALLY do care about how food and it's ingredients are prepared. No shocking orange topping for their Mac and Cheese. No GMOs, No Preservatives either. The USofA could learn a lot from their sisters and brothers on the other side of the world . Thank you for sharing this method of how to prepare this pasta dish.
mia nonna di Milano usava cuocere i pezzi della costra nel risotto o nel minestrone (pulita all'esterno con un coltello) e noi bambini speravamo di trovare uno di quei pezzetti nel nostro piatto. che ricordi!!! thank you guys for this epic video. now i need to go and buy a slice of parmigiano ❤ Stefano
You guys did it! Well done, Alessio! You did a great job opening the wheel. I saw a short several months ago of this being served, and I was just so curious about the recipe! I'll have to find a place that serves it, because not only could I not open a huge cheese wheel like that, I would have no place to store it all! I now understand why quality Parmigiano Reggiano is so expensive. Also, I love that there is nothing but cheese & wine. Everything tastes better with a bit of wine. 🙂
This is something I learned from a Friuli friend (Marcello Battistutta, who sadly has passed long time ago): You don't buy bits of cheese every day; no, you go to the weekly cheese market (ours was in Aquileia), buy a wheel (well, we bought half a wheel), break it ('cause you cannot cut), and vaccumize the bits for family and friends. I still do it with Montasio which I love from stage latteria to stage very yellow and waxy. I get it from Uggovizza and all my Viennese friends get cheese-presents from me. I feel very lucky to be familiar with the cuccina Friuli!
My Niece had a cheese wheel at her wedding in NJ it was soooo good with the pasta. My hubby and I went Rome last year and I brought home Parmesan cheese it’s soooo much better from Italy. You guys are great!! Love your channel. ❤
Parmigiano Reggiano...the King of cheeses. My 100% all time, no questions asked favorite. Simply put...delicious! Yes age does make a difference. I accept no substitutes. Yes I am a cheese snob!
I love love love Parmigiano Regianno. We stumbled on Parma in 2012 and went to a restaurant where we were able to sample the different months. Love the older one. And love eating it strait up ❤️🇮🇹
You two crack me up. When I need a good chuckle I just check out your videos on RUclips. Wow, I could taste that cheese when you bit into it. OMG yummy. Grazie Mille from Lynda in B.C. Canada
Im drooling. I need this for the wine pasta water & premium pasta to eat it right out of the cheese wheel. Do they make like a 20lb sz like 12 x 12 inch round x12 inch height wheel vs the giant ones? I'm wondering how much it cost, but regardless you know it was worth the price. I so want to try this, if they make a smaller wheel like large bowl sized & authentic from Parma that can easily be shipped & stored lol. PLEASE share the link where to find this!!!!
Ale sei un grande. Fai più per il vero (e sano) made in italy di tanti discorsi di politici nazionali. Quella pasta sembrava deliziosa. Well done dude! And your wife is super nice: great couple, great food. Falla rotolare quella forma di Parmigiano!
@@Maggies87 I am very aware that the USA is a big country, I didn't want to offend anyone, just to praise Alessia for enjoying and understanding food, unlike the vast majority of Americans. I think he taught you a lot too.
Alessio, you need to make Jessi some Parmesan crisps with this cheese. You coarsely grate about a half-liter of the cheese, put it into little piles on parchment or a silicon mat, bake at 350ºF/175ºC for 8-11 minutes, depending on your oven and how brown you like it. These are my wife's favorite snack. There isn't a potato chip that can compare to it. The thing is, they don't store well, absorbing moisture from the air in about a day, so they need to be served fresh for best results. Cheers from Minnesota! 👋 EDIT: Credit where credit is due, I got the idea from watching Iron Chef: America, where one of the Iron Chefs did the same thing. Looked so good, I had to try it for myself.
in Italy they mostly like the younger parmesan. The aged one is mostly used for export. They also use the defective wheels - if it's slightly defective (meaning it can not withstand the one year minimum aging process), they score it with lines across the whole wheel and it's used as table cheese for mostly restaurants. It's made in 5 provinces Parma, Reggio Emilia, Modena, parts of Mantova and Bologna. The individual dairies work with with Local milk producers and they deliver the milk twice a day! However, visiting these dairies was not exactly what it seems...although the cows are given specific feed they still do not roam on fields...as most dairy cows don't. Ask me anything Parmigiano Reggiano and I can likely answer. Split over 500 wheels....I'm a Parm nerd.
Just shows you how much care Italian's put into their cheese. No fake plastic, only the best grass, the healthiest cows and they don't sell it after couple of weeks or months, this one is over 40 months old.
I have seen expensive Wine breweries who put less care into their craftsmanship.
Respect.
Have you seen some of the info about the Italian cheese makers after an earthquake a few yrs ago? They had blocks fall over and they basically had chefs come in and make crazy dishes with it so it didn’t go bad. There are a few documentaries (not boring ones) about it.
you've never seen a wine brewery...ever. Wine is NOT brewed.
However The process of making Parmesan using the animal intestines, especially baby cows is horrible
@@oneearthan if only there was even a dash of truth in what you posted. The "Parmigianno Reggiano" is 100% ONLY cow milk
@@oneearthan if only even a dash of what you are saying was true... it is ONLY used milk and salt
Most importantly, it is about the microbiome present in that specific region of Parma's grass. That is what it gives the cow's milk that distinct flavor we all crave and love. In my country, we also have a cheese that can only come from that region due of the microbiome. It is called Paipa cheese. It is fascinating how microbes in grass can make such huge difference.
Sta dicendo una grandissima cazzata , il latte del parmigiano reggiano arriva dal territorio di Parma dalla Lombardia dalla provincia di Mantova fino a lambire Modena , ma almeno informati prima di scrivere l erba di Parma che non esiste
@@giorgio550 they're not writing BS though
The cheese is from Parma. That's correct.
It's from there bc it can only be made there.
That's correct also.
They're talking about the variables that keep it consistently high quality- the grass, the cattle, the milk, the bacteria, the region... that's not wrong. It can only be created in Parma because of the bacteria there that work well for cheese making, the old traditional ways of production, and the high quality.
That's also correct.
Do you disagree yet?
If you sent the cows from that region to California, and the cheese makers there moved to California as well, do you think California would be able to produce the same cheese? Even with all the same people and cows?
Even if California produces wine, cheeses, olive oil, and grows vegetables... do you think California could produce a cheese like Parma can?
No. Because the grass has changed, the soil has changed, the bacteria has changed. That's called the "microbiome."
They come from a part of the world known for making cheese also.
it is not correct. Parmigiano Reggiano does not come from Parma but from an area that goes from Reggio Emilia to Mantova apassing through Modena and Parma e Piacenza. the one in the video comes from the province of Reggio Emilia (Scandiano). there are great differences depending on the origin of the Parmigiano Reggiano because each dairy farm must produce with milk coming from nearby areas: therefore each dairy will have different products given that the area where the cows graze is different, the altitude is different, the milk is different.
Come al solito gli Italiani devono litigare, magari senza rendersi conto di dire le stesse cose!
@@antonioturra9084 You are correct! They are saying many of the same things!
I feel like a 5 year old! I just laughed hysterically when Alesio said here are the tools for cutting the cheese! Lol, just got home from working all night.
Same!!! Lolol
I laughed when he opened up rest of the fridge filled with nothing but cheese
Night nurse like me? Last night was a poop fest. So yah! Laughing too!
🎉😂This is me right now getting off work!
Same!🤣
I loved seeing this as my daughter and her beau want a cheese wheel on their Bridal Registry. Daughter is Chinese, her beau is English. Dad here is half Italian. Mom is Spanish. Obviously she is adopted. Pasta has always been her favorite made every way imaginable. I appreciate this video and can’t wait to show them.
Just something awesome about people enjoying food.
Please open a restaurant somewhere?
Maybe in Canada?
There's a line even for that. If you think I'm exaggerating, go watch Nikado Avocado old videos...
I LOVE the excitement and pride of cutting the cheese wheel! Wish I was your neighbor! lol
Me too!!! What a gift!!
Alessio is adorable! I love his personality!
It is one if the best in my opinion.
Well done!!! I could almost smell the cheese when you opened it 😋 amazingly delicious!!!
your mother in law is super enthusiast of italian cheese!!! that's pure edible gold!
She's our neighbor , Jessi's mother lives further away
@@ThePasinisIf this is the neighbor that accepts the Olive Garden, they’ll never want the Olive Garden again after getting this amazing cheese! 😆
@@ThePasinisHow do you store the cheese?
@@ThePasinisWhat a kind neighbor. It's always wonderful to have neighbors who feel like part of the family 😊❤
@@dovie2blueJust like they showed. Vacuum sealed and refrigerated. It will stay good like that for up to 6 months. 😊
I want to make someone as happy as this cheese makes this man 😭🫶🏻
The rinds are often given to teething babies. I give them to my Labradors. I also save them in my freezer and put them into risottos and soups.
Thanks for the tips! Will do this too from now on 😊😋
I got tears in my eyes when Alessio opened the cheese and exclamed😂😂😂I've had fresh parmigiana. Nothing like it.❤🇮🇹vengo subito!! Buon appetito!!
I have been waiting for this day to come. You did a fantastic job opening that wheel of cheese. Love this video ❤❤❤
Yay! Thank you!❤️
I clapped when Alessio opened the cheese 😂 Bravo! Guys, it looks amazing, delicious!
The fridge and freezer full of cheese 😅 I love it 😊
You guys need to do a show together with Pasta Grammar. I'd love to see Alessio and Eva in a cook-off with Harper and Jessi in a taste-off.
@@johntamburo2334 I've said that as well, and also on the Pasta Grammer channel too.
Northern Italy vs Southern. Parmigiano vs Pecorino. Who will win?
Yes!
I enjoy all of your videos, Jessi & Alessio.........whether you are joking around, doing various cuisine or restaurant ratings, demos like this or serious personal videos....I feel like I am dropping in with my friends and catching up on what is new!
Thanks for sharing this wonderful video! So much fun! And really interesting.... gosh i just gotta try some! The creamy pasta sauce... beautiful ❤
That *pop* was so magical
I can literally smell the cheese from here!
Adding this to my list of things to do! Thank you! ❤
That was AMAZINGGGGG!!!!!! Thank you both so much for sharing this video with us!!!! I've been curious what that experience was like so I'm really glad to have seen this!!!! Also that was soooo sweet of you guys to share it with her and for showing her reaction!!!!!! ❤❤❤❤❤
Love... good Italian food and passion for it.
This one was so special, loved it! Enjoy the King of all cheeses.
You two are so cute! I’ve watched another RUclipsr open a wheel, but you were more entertaining. I’m still smiling!
Yay! Thank so much you! 🙏🏼
I’m sure the other RUclipsr didn’t come from a lineage of cheesemakers. This man truly made his family proud.
Parmigiano Reggiano does not use a coating or wax, even the outside “rind” is just hardened cheese. I always save them and add them to sauces that will simmer to impart more flavor. 💚♥️🎅🏻
You guys are my favorite Italian/American couple! You should do a giveaway for a wedge of this amazing cheese. The pasta looked SO good with this. YUM!! 😭
Omg, yes!
Yes!
10 of the 10 Amore, but you are still 5% french 🥰🥰🥰 - Now that you have opened the wheel, you need to have a Parmigiano party and invite friends and family to experience it.
Oo my husband and I went to a restaurant on Block Island, Rhode Island that had this pasta dish with
Wine on flames on the menu. We got to see them do this in front of us. Really cool culinary performance art. It was expensive so we never ordered it but it was really cool to watch the waitstaff make it. It was spectacular to watch.
Yep I was wondering how much the ones served in the cheese wheel is, I bet it’s ridiculous and do you get to take the cheese wheel home? If so I’d consider it lol.
@@highjinx6519 The cheese wheel is giant. You don’t get to take it home. The restaurant uses it over and over again for other patrons.
@@jenniferwinsor7740 ew, definitely won’t be ordering that then.
Guys this is not cheese. Parmigiano Reggiano is much more than just cheese. Its real art, a masterpiece
It’s a way of life
Ive had the pleasure of working at a cheese shop and I've cracked open a bunch of these. It's fun! It's the king of cheeses for a reason.
There is NOTHING like eating a chunk of this after the wheel was just freshly cracked. It's actually wet with oil and you get an explosion of flavor and salt crystals. It's awesome
Oh how I wish I was your neighbor. I would of had tears of joy, that cheese looked velvety smooth melt in your mouth delicious. Alessio you did a fabulous job getting the wheel of cheese opened 🤗 The Italians are proud. Enjoy it!! 🥰😋
Meraviglioso!! So much fun watching this. Thank you for sharing this experience with us!
Your reactions when you took that first swirl, got me drooling so much! I love Parmigiano reggiano so much, but I´ve yet to try it fresh like that!. I´m so jealous right now.
You two always makes me smile, no matter how bad of a mood I´m in🥰. The energy, charisma and wholesomeness is on an entirely different level with you two.
At the end when she said can we eat it all in 6 months...I was expecting him again to say... Challenge Accepted!! 😂😂
How fun to watch Alessio "cut the cheese" !! Wish we were there to sample and to get a chunk of deliciousness. Love that you two were sharing with neighbors and family members. Enjoy!!
Hi sweethearts, this old lady doesn't use Telegraph... 😔. You know we enjoy you two and pray for you. Sending you blessings!
@JessiAndAlessio-m Hi again. Sent you a msg somewhere or other. So enjoying (vicariously) your journey in life. God bless you both.
FABULOUS 🎉💖🥳🤯. Bellisimo. LOL... you made your own cheese drawer!! That's GREAT!!
That pasta in the wheel half was one of the most delicious looking things I've ever seen. Enjoy you two!
Absolutely fantastic. BRAVO ALESSIO!!!!
Oh my! It worked. You have performed the ultimate! Nice work.
I can taste it through the screen.
Ti amo.
My family and I have recently moved from Colorado to Batumi,Georgia and I can say that Europeans REALLY do care about how food and it's ingredients are prepared. No shocking orange topping for their Mac and Cheese. No GMOs, No Preservatives either. The USofA could learn a lot from their sisters and brothers on the other side of the world . Thank you for sharing this method of how to prepare this pasta dish.
Meraviglioso!! Mi sembrava di sentire il profumo e il sapore! In Italia abbiamo dei prodotti fantastici 🇮🇹💪🏻 Bravi ragazzi ❤un abbraccio dal Friul
Grazie mille Martina , abbiamo già finito due blocchi in 4 gg lol cmq concordo con te abbiamo dei prodotti di altissima qualità
Il Parmigiano Reggiano viene prodotto soltanto a Parma, Reggio, Modena e Bologna a sinistra del fiume Reno e a Mantova a destra del Po...
mia nonna di Milano usava cuocere i pezzi della costra nel risotto o nel minestrone (pulita all'esterno con un coltello) e noi bambini speravamo di trovare uno di quei pezzetti nel nostro piatto. che ricordi!!! thank you guys for this epic video.
now i need to go and buy a slice of parmigiano ❤ Stefano
You guys did it! Well done, Alessio! You did a great job opening the wheel. I saw a short several months ago of this being served, and I was just so curious about the recipe! I'll have to find a place that serves it, because not only could I not open a huge cheese wheel like that, I would have no place to store it all! I now understand why quality Parmigiano Reggiano is so expensive. Also, I love that there is nothing but cheese & wine. Everything tastes better with a bit of wine. 🙂
This is something I learned from a Friuli friend (Marcello Battistutta, who sadly has passed long time ago): You don't buy bits of cheese every day; no, you go to the weekly cheese market (ours was in Aquileia), buy a wheel (well, we bought half a wheel), break it ('cause you cannot cut), and vaccumize the bits for family and friends.
I still do it with Montasio which I love from stage latteria to stage very yellow and waxy. I get it from Uggovizza and all my Viennese friends get cheese-presents from me. I feel very lucky to be familiar with the cuccina Friuli!
Mandi dal Friul
@@OxyGreen7470 Mandi da Vienna!
Eu estou sem palavras para expressar a alegria que senti ao assistir esse vídeo. Esse queijo deve ser surreal de gostoso! Viva à Itália!
My Niece had a cheese wheel at her wedding in NJ it was soooo good with the pasta. My hubby and I went Rome last year and I brought home Parmesan cheese it’s soooo much better from Italy. You guys are great!! Love your channel. ❤
Love how you stored the cheese
Omg his little excited wow and pitter patter made me so happy for him to enjoy that cheese 😂 well deserved for sure!🎉
I was smiling the whole time I was watching this video and I learned something too. Thanks for the demonstration and smiles. 😊
I can only imagine how incredible that tastes.
I want that pasta … yummy 😊
This just made my day !!!
It’s beautiful, outstanding quality cheese . So many uses and ideas ..
I WANT ONE !!!
Buonissimo il parmigiano reggiano!! La sciüra (la signora) americana poi è simpaticissima 😂! Un abbraccio forte ragazzi 😘🇮🇹
You are such a wonderful couple! I enjoy your videos so much. Alessio"s enthusiasm is contagious!
Wow!! I'm making that!! Can't afford a big cheese wheel but going to get organic parm block at Adam's Farms and add white wine and noodles.
I can feel goosebumps when the cheese open perfectly 👌 👍
to be your guys' neighbours omg im so beyond jealous. youre both absolutely sweet people
My mouth is watering so much 😋😋😋 If you have trouble finishing all that beautiful cheese, let me know😂😂
METOOMETOOMETOO!!!!!
I enjoyed this video so much! I love watching someone open a cheese wheel. I wish I could smell it!❤
Watching from NC💕
Parmigiano Reggiano...the King of cheeses. My 100% all time, no questions asked favorite. Simply put...delicious! Yes age does make a difference. I accept no substitutes. Yes I am a cheese snob!
I love love love Parmigiano Regianno. We stumbled on Parma in 2012 and went to a restaurant where we were able to sample the different months. Love the older one. And love eating it strait up ❤️🇮🇹
😂😂😂😂😂 @ “people are gonna call me French forever”
That was a fabulous video. Alessio is like a kid on christmas day throughout. You made the best purchase ever! Enjoy! 🇨🇦♥️
Omg! That's Heaven right there! God bless all!
so beautiful watching you eat the pasta ... you can literally taste the great pasta and cheese, thank you for sharing this
"People are gonna call me French forever if I ruin this!" 😂😂😂
The most beautiful thing you could ever see, is having good communication 👍🏻
Thats a family together 💪🏻
My mouth is watering. What a beautiful sight. Now you can survive the winter in the US in style.
Voi due siete i migliori. I'm learning so much and you are fun to watch. So happy I found your channel.
grazie mille 🙏🏼
OMG, I am so jealous! I have had 20 months aged Parmigiano Reggiano, and it was amazing. I can only dream of how heavenly this is!😋🥰
You guys are soooo underrated I love this
Complimenti per come hai aperto la forma di parmigiano non è facile siete simpaticissimi un saluto dall'Italia...
This is amazing🤩
I'm honestly salivating. This looks amazing.
You are very good neighbors. Look how happy you make her. Beautiful!! Pasta with Parmigiano is my favorite way to eat.
You two crack me up. When I need a good chuckle I just check out your videos on RUclips. Wow, I could taste that cheese when you bit into it. OMG yummy. Grazie Mille from Lynda in B.C. Canada
How do you store the other half of the wheel u made the pasta in?
they just throw it out. just making content
@jordanalexander1592 -- 😖 that would b a waste..
@@AmyMahoney-m6y I agree
That was amazing to watch thank you 🥰🥰🥰
I mean, the way you two look at each other when you first have a bite of that pasta says it all ❤
Im drooling. I need this for the wine pasta water & premium pasta to eat it right out of the cheese wheel. Do they make like a 20lb sz like 12 x 12 inch round x12 inch height wheel vs the giant ones? I'm wondering how much it cost, but regardless you know it was worth the price. I so want to try this, if they make a smaller wheel like large bowl sized & authentic from Parma that can easily be shipped & stored lol. PLEASE share the link where to find this!!!!
❤wish I was there to taste the cheese and pasta. Enjoy. Love you two❤😊
yall are amazing i always enjoy watching your videos
Ale sei un grande. Fai più per il vero (e sano) made in italy di tanti discorsi di politici nazionali. Quella pasta sembrava deliziosa. Well done dude! And your wife is super nice: great couple, great food. Falla rotolare quella forma di Parmigiano!
So much fun to watch you two!
That looks delicious 😊
I would eat one half that cheese wheel out of hand. I love that you made the pasta in the Parmesan wheel! Auguri!
It looooks soooooooo goood
I was in the USA 5 years ago and I can say that you have no idea what authentic food is. I love watching Alessia enjoy and understand real food.
The U.S. is a big country. Not true for everywhere.
@@Maggies87 I am very aware that the USA is a big country, I didn't want to offend anyone, just to praise Alessia for enjoying and understanding food, unlike the vast majority of Americans. I think he taught you a lot too.
Alessio, you need to make Jessi some Parmesan crisps with this cheese. You coarsely grate about a half-liter of the cheese, put it into little piles on parchment or a silicon mat, bake at 350ºF/175ºC for 8-11 minutes, depending on your oven and how brown you like it.
These are my wife's favorite snack. There isn't a potato chip that can compare to it. The thing is, they don't store well, absorbing moisture from the air in about a day, so they need to be served fresh for best results. Cheers from Minnesota! 👋
EDIT: Credit where credit is due, I got the idea from watching Iron Chef: America, where one of the Iron Chefs did the same thing. Looked so good, I had to try it for myself.
Can we just appreciate how amazing Jessi's mother voice is?
It's their neighbor!
she is our neighbor
Wow, this was really amazing to see. Good job! Very exciting.
Not sure if there’s enough cheese! 😂 how fabulous! Yummy! Enjoy every bite! ❤
I love different types of 🧀🧀!!! Great video!
This is a super happy video! I couldn't stop smiling the whole video😂😂😂
I LOVE Parmigiano Regiano....I'd like to help you eat it...I live in the beautiful PNW🙏🙏🙏
Your kitty is so cute❤❤ and of course I love the cheese too!!
Thank you for sharing! Amazing! Delicious!
in Italy they mostly like the younger parmesan. The aged one is mostly used for export. They also use the defective wheels - if it's slightly defective (meaning it can not withstand the one year minimum aging process), they score it with lines across the whole wheel and it's used as table cheese for mostly restaurants. It's made in 5 provinces Parma, Reggio Emilia, Modena, parts of Mantova and Bologna. The individual dairies work with with Local milk producers and they deliver the milk twice a day! However, visiting these dairies was not exactly what it seems...although the cows are given specific feed they still do not roam on fields...as most dairy cows don't. Ask me anything Parmigiano Reggiano and I can likely answer. Split over 500 wheels....I'm a Parm nerd.
Oh my that looks fantastic! Maybe you should insure it! ❤
Love and best wishes for everyone!!
That kitchen is so pretty 🩵