I have just bought a bag of Mezze Maniche today and was thinking it would be great for carbonara but would maybe try this instead. I just love that it's a little bit thicker than other pasta so has a bit more texture to it, I previously used it for Cacio e Pepe and it was amazing.
Thanks for this nice reaction video! Mr. Mariola obviously did a brilliant job. I too like alla Gricia very much, but sometimes still have to fight against lumpy pecorino in the pan.
I'm following Vincenzo since almost one year now. Amazing how my cooking skills have improved, due to his videos. I really became recently happy with my own pizza dough, it's crusty as it should be, I do my own soffrito tomato sauce which I use everywhere (sauce al ragu, even in my Puttanesca). And now, since a few months, I do my own pasta, often "alla nonna" way, one egg to 100 grams semolina de grano duro. My friends enjoy my cooking...
I'm Chinese, and my family has a stainless steel wok that's very similar to the one he uses! We also have a proper steel wok and a cast-iron wok as well. They all work great! I also believe the wok you have from Marion's Kitchen is sensational because that's a proper one!
I'm so glad you've got Max on the channel; he has such great energy in the kitchen. Between Max, Giorgione and yourself, my Italian channels are complete.
Try to see also "casa pappagallo"..but yes..max and Giorgione are very the best traditional cooker now in Italy, parola di italiano in Italia, see you!!
You two guys teached me to cook proper Italian food..with your carbonara and max’s bolognese I make myself, family and friends happy! Greeting from a fellow Greek! 🇬🇷 🇮🇹 P.s my mother is English and always loved to make Jamie’s and Gordon’s pasta recipes for me…always felt that something was not right!😂
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️
My favorite cheese based pasta. Simple and unassuming with a strong aroma of pepper (I put really many when I make it). I prefer it to carbonara as I find the latter heavy on the stomach due to the eggs. Signor Massimo did a great job
Hey chef Vincenzo, do you know Dario Cecchini? called the butcher of Tuscany, he is quite famous for his food and skills. For example he serves his tartar with nothing but his knife skills, salt, and a bit of extra virgin olive oil. Nothing else needed. Perfetto
Hi Vincenzo. I love your videos. The reaction ones as well as the straight up recipe vids. Thank you for putting them out. BTW, I've found guanciale as well as La Molisana pastas online at Bella Italia Food Store. The price of he guanciale was not as expensive there as I had prepared myself for. The pastas are right inline with what I'd expected to pay for the premium brands. Thanks again and looking forward to your next upload.😉
Guanciale is also hard to find here in Greece, I know two places in all Athens. Also the quality is different, I got some from Malta and was astonished! Imagine what awesome ingredients you can find in Roma!
Hello Vicenzo In France, we are currently experiencing a "Guanciale crisis". While until a few months ago it was quite common in serious Italian products shops, it is now nearly impossible to find. Are you experiencing the same issues ? Thanks again for making these great videos
Wow! How do you do it? I have a great farmer I buy pork from. I'm sure he would save me the cheeks and I could do likewise. I buy a lot of things most American's don't buy and he loves it, hates waste.
something to consider about finding guanciale outside of italy - here in the US, ive seen a few different kinds of guanciale, unfortunately even some carried in specialty italian shops, that are not dry cured, and are instead cured with a brine and/or preservatives and/or sugar. these kinds of guanciale, despite being pork cheek, do not have anywhere close to the flavor of real dry cured guanciale, and actually have all the same issues as using bacon in dishes like carbonara, aside from the smoke flavor. IME it would be preferable to use some other kind of traditionally dry cured pork over these kinds of low quality guanciales. when you are outside of italy, this is a huge factor in finding guanciale, it MUST be real, dry cured guanciale, with the only ingredients being pork, salt and spices. in the US, we also have this same problem with pancetta. in the worst case scenario, these products contain sugar, that unfortunately burns before youre able to get it cooked to the proper texture. i live in an area with a big food culture and lots of great shops, but still was unable to find real dry cured guanciale in person, despite finding many inferior versions that are not actually dry cured, so there is a whole nother layer to finding the proper guanciale outside of just finding something called "guanciale" made of pork cheek. i ended up just ordering the good stuff online.
This is my go-to lunch when I'm at home. I recently broke a bunch of ribs and was home a lot. Now I'm healed, I need to work off the extra layer of Italian love handles 😂.
I have made several Max dishes and they are all amazingly good; he is very funny and serious all at the same time. Subs on though - it's only in Italian.
Question for Vincenzo: In the US, we are riddled with what we call food deserts, which, for many home cooks, finding either the freshest or the right ingredient is sometimes very difficult. Pair that with an exported cured meat like guanciale, it is sometimes very difficult to come across it without paying a rather exorbitant premium. I've used some of the pancetta we have here that are prepackaged, and the flavor is substandard, mostly because they are typically uncured and pre-diced. That being said, I've had luck with smoked, cured, center-cut bacon, which I know is fundamentally a completely different cut, but from a technique standpoint, where do you stand on home cooks using something like this which is readily available and affordable, with a guaranteed level of freshness, as a substitute ingredient?
Vincenzo, might I ask if you plan to make a video for Pasta Genovese? My god it was good when I had it in a restaurant far from home (It was ran by a Spanish guy but by God is that thing good)
Vincenzo, have you see scott conant tomato sauce pasta? I think it was part of Anthony Bourdain Christmas special. To this day I do that recipe and for me it’s the best pasta ever.
Thanks Vincenzo that was fun to watch. I’m gonna try the white wine next time and also the pecorino Romano I get around here is about nine months old. Is that too old?
Gravity can be a 'asterd with a b': it could take something out of your hand & drop it down. I finally grated the whole pecorino wedge; I grated it like 'I had the NEED for CHEESE' - our grater is kinda falling apart. I might use the bigger grates to try to get a 'strings of cheese' effect out of pecorino, I also use that for the finish, & to get more flavor from that cheese.
What I've learnt from this channel, is that you can make a pasta dish from any combination of the ingredients Italians might use, but just don't use a name for it, that they already use. Just use your own town name, or maybe even your name.
@@vincenzosplate Looks great, but also looks like it actually makes sense, the wok shape makes "mantecare" a breeze, and stainless steel is a great material for pasta. win/win :)
There was this japanese anime with a princess called Pecorine.. she was allways hungry so she was called Peco-pecorine-sama (peco(peckish/hungry)) Didnt find the anime too entertaining tbh but whenever i hear the word pecorino i hear that carracter shouting peco-pecorino-sama!!! -In my head. They made fun of her for eating all the food or something, im not sure. It was fun Maybe i should give it an other try I tried to find a clip of it but i couldn't find the phrase on RUclips. Princess connect re dive is the name . Great video btw
There are many instructional videos made by Giorgio ("Giorgione") ("Big George") Baschieri. It would be nice to get Vincenzo's commentary on a few of those.
So the difference between a Cacio E' Pepe and a carbonara is essentially this, an egg and some pork jowel... Looks delicious! this is Cacio E' Pepe with some meat
I really like the idea of white wine! As he says himself, this brings some acidity to the dish, which in turn has a slightly flavor-enhancing effect. This also binds all the fat nicely. I will try it, but without "Guanciale", because it is not available here and on the Internet only in far too large a quantity. I have to work with smoked bacon, which I also use for my "Amatriciana". Not original, but feasible.
If you can find pancetta I would advice you to use it because it works better than bacon! As for the wine, I loved the cream that it created together with the guanciale fat, so definitely worth giving it a try!
In most countries, guanciale doesn't pass food safety regulations. In fact, pancetta has only been accepted in the last couple decades. Not sure about the 'why' but that's how the butcher explained it to me.
I have a question is 9 month old pecorino Romano not good to use it on pasta? is what I usually us but as you mentioned is kind of salty should I try to find a less aged pecorino or is that one good enough?
This guy cookes in such a hectic way, I think it reflects the personality. I prefer to watch you cook, slowly, gently, with love, taking your time. I mean he almost broke the bottle of wine, just because he is too hectic... in a situation where it is not needed. Lesson is - stay calm, take your time, otherwise you are not making love.
Another great recipe courtesy of Vincenzo, grazie! I have a question about perhaps another recipe. In the US, there is popular a dish called 'Marry Me' chicken, supposedly so good it was to entice a lady to go against her better judgement and marry this guy after he cooked for her. I wonder, is there a recipe or story like this that you know of in Italia? I am not looking to marry anyone! 😄 I just wonder if there is the perfect pasta for influencing Love in stories.
Gosh, if the southern part of Italy can't get the good guanciale, I don't think we can expect to get it in Arizona. This is why we eat at Olive Garden. We can't expect anything better.
@@vincenzosplate saw it on a short reel on RUclips he starts it out with butter, basil stem and lemon peel, add pasta water and parmigiano mix and creamy. Add zest lemon and basil. That really makes it happen. I could not find the video now but I wrote it down. I want to tell you you are my favorite Chef of all time. Really you are my number 1 thanks for all you do. God bless you. Mike bugby
Hi chef, where do you get tour pecorino from and what brands are good, i can only get the one from Woolworths where i am its $12 for 200 grams and i dont think its very good
I have perfected carbonara - I have no problem with that, but when I try to make grigio or cacio e pepe the cheese just turns into a rubbery watery substance, so I am slightly afraid to waste more expensive ingredients. What is the trick?
The pan is Demeyere owned by Zwilling. Wonder that you don't see that. They are well known- at least i thought so. Max has all the infos about his gear on his channel.He also uses a lot of Staub-Staub is also owned by Zwilling,did you know that-i didn't.
Max is a great chef but he sometimes uses ingredients that are local and impossible to find in US (and make me miss Italy even more). On that Vincenzo is much more helpful.
Please react to carbonara video by italia squisita. The name of the video is, "Carbonara: 3 recipes by Roman chefs Luciano Monosilio, Flavio De Maio e Marco Martini". Would love to hear your takes on the modern stuff they do in that video.
Your intro about gricia, carbonara, amatriciana and cacio e pepe made me wondering... Is there a name for pasta that is basically carbonara without pepper and guanciale? My little son dont like guanciale and pepper, so I make him this lite version. Is there a proper name?
We love Max too - With Vincenzo and Max in your corner you can never go wrong
aw thank you so much for the love and support my friend! It means a lot to me!
Ive been following Chef Max for years, great Chef!
Which of his recipes is your favorite? 😊
@@vincenzosplate My goto when tired is the classic Pasta Pane Burro e alice olio.
Love Max Mariola! There's no better way to keep up my Italian language skills than to watch some authentic Roman recipes 👌 Daje Max e Daje Vincenzo!!
Whenever the "Pecorino" comes into play you can see Vincenzo's eyes light up! 🤩 ... "Aaah yes! Pecorino! Very important!" 😌👍 I love it! 😁✌️
It is good to see you smile when reacting to someone else‘s video.
Thank you very much, Vincenzo , for sharing your video with us.
I love the snowfall of cheese he added, and the way it melted in to a luscious sauce. Fantastic👍😊
The more cheese the better my friend! 👨🍳
Max Mariola is the real deal! Been subscribing to his channel for years. I remember that the adding wine part was considered "brave" hehe
Max is one of the few chefs I follow for italian receipts. Great react Vincenzo!
Stay tuned for more similar content!
I have just bought a bag of Mezze Maniche today and was thinking it would be great for carbonara but would maybe try this instead. I just love that it's a little bit thicker than other pasta so has a bit more texture to it, I previously used it for Cacio e Pepe and it was amazing.
Thanks for this nice reaction video! Mr. Mariola obviously did a brilliant job. I too like alla Gricia very much, but sometimes still have to fight against lumpy pecorino in the pan.
I know the struggle my friend but remember that practice makes perfect and you'll get there!
I'm following Vincenzo since almost one year now. Amazing how my cooking skills have improved, due to his videos. I really became recently happy with my own pizza dough, it's crusty as it should be, I do my own soffrito tomato sauce which I use everywhere (sauce al ragu, even in my Puttanesca). And now, since a few months, I do my own pasta, often "alla nonna" way, one egg to 100 grams semolina de grano duro. My friends enjoy my cooking...
Love the way Max cooks!!Bravo!!
Glad to hear that you're a fan of his!
I'm Chinese, and my family has a stainless steel wok that's very similar to the one he uses! We also have a proper steel wok and a cast-iron wok as well. They all work great! I also believe the wok you have from Marion's Kitchen is sensational because that's a proper one!
I'm so glad you've got Max on the channel; he has such great energy in the kitchen. Between Max, Giorgione and yourself, my Italian channels are complete.
Try to see also "casa pappagallo"..but yes..max and Giorgione are very the best traditional cooker now in Italy, parola di italiano in Italia, see you!!
@@marioTURIDDEN I follow him on Facebook for sure and have his books.
Amo chef Mariola!!🎉🎉🎉 we love you too Vince'!
You two guys teached me to cook proper Italian food..with your carbonara and max’s bolognese I make myself, family and friends happy! Greeting from a fellow Greek! 🇬🇷 🇮🇹
P.s my mother is English and always loved to make Jamie’s and Gordon’s pasta recipes for me…always felt that something was not right!😂
Finally you did it because I am a big fan of you two
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️
Thank you so much for all the love and support my friend😊
We love Max too - With Vincenzo and Max in your corner you can never go wrong
Aw thank you so much for the love and support my friend! It means a lot to me!
Vincenzo I noticed your Italian espresso maker in the background! I still have my Nonna's, love using it. Makes the best coffee ever!
An espresso maker is a must for all Italians my friend ❤☕️
My favorite cheese based pasta. Simple and unassuming with a strong aroma of pepper (I put really many when I make it). I prefer it to carbonara as I find the latter heavy on the stomach due to the eggs. Signor Massimo did a great job
It's an excellent option for who finds Carbonara a little bit heavy!
Hey chef Vincenzo, do you know Dario Cecchini? called the butcher of Tuscany, he is quite famous for his food and skills. For example he serves his tartar with nothing but his knife skills, salt, and a bit of extra virgin olive oil. Nothing else needed. Perfetto
“The sound of love.”
Hi Vincenzo. I love your videos. The reaction ones as well as the straight up recipe vids. Thank you for putting them out. BTW, I've found guanciale as well as La Molisana pastas online at Bella Italia Food Store. The price of he guanciale was not as expensive there as I had prepared myself for. The pastas are right inline with what I'd expected to pay for the premium brands. Thanks again and looking forward to your next upload.😉
Bookmarked. Looks great.
Thanks.
I made it like this and the wine really gives extra flavour. Try it, it's worth it!
This is by far the most underrated pasta!
So simple and delicious!
Yes, carbonara is so famous that you forget about this one!
Max is peak Italy.
I saw your video just after coming from my Italian grocery store to buy Guanciale and Pecorino ! Now Iknow what I have to do ! :D
I hope you enjoy every delicious bite my friend!
@@vincenzosplate Me and my fiancée will enjoy every bite ! Oh yeah !
Damn.. that did look really good. Thanks for the video . I have no idea of I can get Guanciale in my area.
I hope you can my friend! Using pancetta is also a good option but nothing beats the flavors of a well made guanciale 👨🍳
Vincenzo much love from Poland !
Much love from Italy my friend!
Guanciale is also hard to find here in Greece, I know two places in all Athens. Also the quality is different, I got some from Malta and was astonished! Imagine what awesome ingredients you can find in Roma!
Guanciale is always hard to find outside of Italy my friend! Pancetta can be a good option in these cases 😊
Hello Vicenzo
In France, we are currently experiencing a "Guanciale crisis". While until a few months ago it was quite common in serious Italian products shops, it is now nearly impossible to find. Are you experiencing the same issues ?
Thanks again for making these great videos
Luckily I am in Italy right now and enjoying guanciale to the fullest but I know the struggle! Abroad it's very difficult to find it!
I still can’t really find guanciale so I make my own. Absolutely amazing
Wow! How do you do it? I have a great farmer I buy pork from. I'm sure he would save me the cheeks and I could do likewise. I buy a lot of things most American's don't buy and he loves it, hates waste.
Homemade is always the best option❤
@@vincenzosplate I'm going to talk to my farmer. I want to try this.
I have been making this for years, now I know what to call it.
Hahah I'm glad that you finally found out that this is a legit recipe!
Great video! I just subscribed to your channel after watching you and your Nonna make spaghetti.
Thanks for subbing! Hope you enjoy my contents.
something to consider about finding guanciale outside of italy - here in the US, ive seen a few different kinds of guanciale, unfortunately even some carried in specialty italian shops, that are not dry cured, and are instead cured with a brine and/or preservatives and/or sugar. these kinds of guanciale, despite being pork cheek, do not have anywhere close to the flavor of real dry cured guanciale, and actually have all the same issues as using bacon in dishes like carbonara, aside from the smoke flavor. IME it would be preferable to use some other kind of traditionally dry cured pork over these kinds of low quality guanciales. when you are outside of italy, this is a huge factor in finding guanciale, it MUST be real, dry cured guanciale, with the only ingredients being pork, salt and spices. in the US, we also have this same problem with pancetta. in the worst case scenario, these products contain sugar, that unfortunately burns before youre able to get it cooked to the proper texture. i live in an area with a big food culture and lots of great shops, but still was unable to find real dry cured guanciale in person, despite finding many inferior versions that are not actually dry cured, so there is a whole nother layer to finding the proper guanciale outside of just finding something called "guanciale" made of pork cheek. i ended up just ordering the good stuff online.
Next step- a collaboration with Max Mariola!
That would be such an interesting experience 😊
The pan is probably a Demeyere Apollo7 flat bottom wok. It’s a 7 ply pan that was hard for me to find in the US.
Hi Vincenzo - He did a great job! I love the video!
Same here my friend, I enjoyed the way Max cooked pasta alla Gricia! I hope you stay tuned for more similar content
@@vincenzosplate Yes I will!
Hey Vincenzo, great video!
I like Max but I saw him make Ragu Alla Bolognese and he used butter and said that in bologna region they use butter 😮😅
This is my go-to lunch when I'm at home. I recently broke a bunch of ribs and was home a lot. Now I'm healed, I need to work off the extra layer of Italian love handles 😂.
Nice info about types of pecorino Vito, thanks ❤
You're welcome my friend! Stay tuned for more!
Vincenzo, Thank you so much for sharing all your knowledge and passion for italian food! Do you know Mariolla’s pan brand name?
ur finally happy in a reaction video😅 chose a good chef 🧑🍳
12:33 this is the SOUND OF LOVE in every sense hahahaha
I have made several Max dishes and they are all amazingly good; he is very funny and serious all at the same time. Subs on though - it's only in Italian.
I just discovered Max on IG. Now I have two favorite Italian chefs. Is there any better style of food than Italian? If there is I have not seen it.
That pan is a Demeyere Apollo 7 Wok. I want one too!
Vincenzo fai più video reactions con Max, lui è molto bravo a cucinare da davvero importanza alla materia prima!
I will my friend! Stay tuned!
Question for Vincenzo: In the US, we are riddled with what we call food deserts, which, for many home cooks, finding either the freshest or the right ingredient is sometimes very difficult. Pair that with an exported cured meat like guanciale, it is sometimes very difficult to come across it without paying a rather exorbitant premium. I've used some of the pancetta we have here that are prepackaged, and the flavor is substandard, mostly because they are typically uncured and pre-diced. That being said, I've had luck with smoked, cured, center-cut bacon, which I know is fundamentally a completely different cut, but from a technique standpoint, where do you stand on home cooks using something like this which is readily available and affordable, with a guaranteed level of freshness, as a substitute ingredient?
Vincenzo, might I ask if you plan to make a video for Pasta Genovese? My god it was good when I had it in a restaurant far from home (It was ran by a Spanish guy but by God is that thing good)
I love to make a smooth ‘cream’ using the Parmigiano and pasta water to avoid clumping in the pan when mixing 👍
Excellent technique my friend😊
Vincenzo, have you see scott conant tomato sauce pasta? I think it was part of Anthony Bourdain Christmas special. To this day I do that recipe and for me it’s the best pasta ever.
Thanks Vincenzo that was fun to watch. I’m gonna try the white wine next time and also the pecorino Romano I get around here is about nine months old. Is that too old?
It's just perfect my friend! Let me know how the recipe will turn out for you!
nice, i love chef max😊 he's in my list of italian channel for pasta recipes. just hard to find his ingredients.
@@aris1956 yeah like i did my own locally made guanciale charcuterie but the taste of pork itself is very different from imported ones from italy.
Which of chef Max's recipes is your favorite?
@@vincenzosplate like his amatriciana di baccala, also teaches what wine to pair the dish, so its a package
Gravity can be a 'asterd with a b': it could take something out of your hand & drop it down. I finally grated the whole pecorino wedge; I grated it like 'I had the NEED for CHEESE' - our grater is kinda falling apart. I might use the bigger grates to try to get a 'strings of cheese' effect out of pecorino, I also use that for the finish, & to get more flavor from that cheese.
What I've learnt from this channel, is that you can make a pasta dish from any combination of the ingredients Italians might use, but just don't use a name for it, that they already use. Just use your own town name, or maybe even your name.
The Wok is made by the Belgian company Demeyere, I asked Mariola about it a couple of years ago.
Great Wok, it's around 200€.
It looks like the perfect wok!
Max Mariola perfect as always.
PS. The pan he uses is a "DEMEYERE Apollo 7". There's an affiliate link under the original video.
Thanks for sharing the name of the pan, it looks beautiful foesn't it? 😊
@@vincenzosplate Looks great, but also looks like it actually makes sense, the wok shape makes "mantecare" a breeze, and stainless steel is a great material for pasta. win/win :)
i have that pan a demeyere wok I do follow chef max I love his show
Have you ever recreated his recipes at home?
Yes his lemon pasta creamy
It's really good
Have you ever done a video on Pasta Fagioli?
Max recently opened a restaurant in Milan.
Really? I must visit it! 😊
I love all the Roman sauces... but I love Gricia...it is my favorite
It's so simple but full of flavors!
There was this japanese anime with a princess called Pecorine.. she was allways hungry so she was called Peco-pecorine-sama (peco(peckish/hungry))
Didnt find the anime too entertaining tbh but whenever i hear the word pecorino i hear that carracter shouting peco-pecorino-sama!!! -In my head. They made fun of her for eating all the food or something, im not sure. It was fun
Maybe i should give it an other try
I tried to find a clip of it but i couldn't find the phrase on RUclips. Princess connect re dive is the name .
Great video btw
It would be nice if Chef Mariola could speak a little faster! 😂😂😂 😚👌🍷Pasta è sempre cosi appetitosa.
😂😂😂 well he has a style 😊
There are many instructional videos made by Giorgio ("Giorgione") ("Big George") Baschieri.
It would be nice to get Vincenzo's commentary on a few of those.
Great video. The only part that hurt me was 8:33 when cheese was spilled on the stovetop!
When cooking sometimes we make a mess 😅
Max is great as well 👍
He did an excellent job with this recipe😊
So the difference between a Cacio E' Pepe and a carbonara is essentially this, an egg and some pork jowel... Looks delicious! this is Cacio E' Pepe with some meat
Yeah they are very similar recipes but the guanciale and eggs are a must in a carbonara! 😊
I really like the idea of white wine! As he says himself, this brings some acidity to the dish, which in turn has a slightly flavor-enhancing effect. This also binds all the fat nicely. I will try it, but without "Guanciale", because it is not available here and on the Internet only in far too large a quantity. I have to work with smoked bacon, which I also use for my "Amatriciana". Not original, but feasible.
If you can find pancetta I would advice you to use it because it works better than bacon! As for the wine, I loved the cream that it created together with the guanciale fat, so definitely worth giving it a try!
Love the video ❤️❤️❤️🩷
Happy to hear ❤
First time seeing Max with a shirt on.
😂😂😂😂😂😂
In most countries, guanciale doesn't pass food safety regulations. In fact, pancetta has only been accepted in the last couple decades. Not sure about the 'why' but that's how the butcher explained it to me.
That's such an interesting fact. But why does this happen?
Great video, and i agree, a bit more water to make it creamier.
Thanks for agreeing with me on that one!
I have a question is 9 month old pecorino Romano not good to use it on pasta? is what I usually us but as you mentioned is kind of salty should I try to find a less aged pecorino or is that one good enough?
This guy cookes in such a hectic way, I think it reflects the personality. I prefer to watch you cook, slowly, gently, with love, taking your time. I mean he almost broke the bottle of wine, just because he is too hectic... in a situation where it is not needed. Lesson is - stay calm, take your time, otherwise you are not making love.
Another great recipe courtesy of Vincenzo, grazie! I have a question about perhaps another recipe. In the US, there is popular a dish called 'Marry Me' chicken, supposedly so good it was to entice a lady to go against her better judgement and marry this guy after he cooked for her. I wonder, is there a recipe or story like this that you know of in Italia? I am not looking to marry anyone! 😄 I just wonder if there is the perfect pasta for influencing Love in stories.
That's such an interesting story but I don't think there's anything similar in Italy 😅
@@vincenzosplate Ah, that is probably because your food is already too good. You probably need a recipe that is called 'Get Away From Me' chicken! 😅
Spaghetti with a bit of cheese sprinkles. Nek level
The beauty of simplicity in one plate!
Ciao Vincenzo, la marca del wok usato da Mariola è Demeyere
Grazie per l'informazione amico mio ❤
I want that pan! You can use metal utensils in it 👏
That pan is a work of art 😍
Gosh, if the southern part of Italy can't get the good guanciale, I don't think we can expect to get it in Arizona. This is why we eat at Olive Garden. We can't expect anything better.
Guanciale can be very difficult to find sadly 😅
Nice video and now I know, the next time I like to make Carbonara, but run out of eggs, I just say it’s alla Gricia… problem solved. 😂
hahaha that's right, his recipe is basically carbonara without the eggs
try his lemon creamy pasta its epic
Which one? 😅
@@vincenzosplate saw it on a short reel on RUclips he starts it out with butter, basil stem and lemon peel, add pasta water and parmigiano mix and creamy. Add zest lemon and basil. That really makes it happen. I could not find the video now but I wrote it down. I want to tell you you are my favorite Chef of all time. Really you are my number 1 thanks for all you do. God bless you. Mike bugby
don enzo, i hope u also react to Casa Pappagallo's pasta videos
I'll see what I can do my friend 😊
@@vincenzosplate thank u chef! the holy trinity would then be complete! Vincenzo-Mariola-Pappagallo
Hi chef, where do you get tour pecorino from and what brands are good, i can only get the one from Woolworths where i am its $12 for 200 grams and i dont think its very good
I have perfected carbonara - I have no problem with that, but when I try to make grigio or cacio e pepe the cheese just turns into a rubbery watery substance, so I am slightly afraid to waste more expensive ingredients. What is the trick?
The pan is Demeyere owned by Zwilling. Wonder that you don't see that. They are well known- at least i thought so. Max has all the infos about his gear on his channel.He also uses a lot of Staub-Staub is also owned by Zwilling,did you know that-i didn't.
Thanks for sharing your thoughts about this video!
Max is a great chef but he sometimes uses ingredients that are local and impossible to find in US (and make me miss Italy even more). On that Vincenzo is much more helpful.
❤❤
Would be a cool collab between you and max
Maybe in the future, who knows! 😊
Hey Vincenzo..i believe it is a Demeyere pan...
You're correct! They are high quality, beautiful pans 😊
Also, you say you won't taste the wine, it evaporates. The alcohol will evaporate, but the wine will impart flavour.
The residual heat will carry on cooking the guanciale 👍
That's correct! Do you like your guanciale on the crispy side?
Please react to carbonara video by italia squisita. The name of the video is, "Carbonara: 3 recipes by Roman chefs Luciano Monosilio, Flavio De Maio e Marco Martini". Would love to hear your takes on the modern stuff they do in that video.
Thank you for bringing it to my attention my friend! I'll see what I can do 😊
I truly need to order Guanciale.
It's always a good idea to have your guanciale stoked
@@vincenzosplate I will need to buy from Italian import places, I have found a few online, so will make work of it!
hirokoliston is also based in Melbourne, Japanese recipes.
Have you ever been there?
@@vincenzosplate No, but her page she says she from here if is it interessesting for other food channels like yours.
I missed the sound of love😊
Your intro about gricia, carbonara, amatriciana and cacio e pepe made me wondering... Is there a name for pasta that is basically carbonara without pepper and guanciale? My little son dont like guanciale and pepper, so I make him this lite version. Is there a proper name?
No, there's not a pasta name for a recipe that doesn't use pepper and guanciale 😅
@@vincenzosplate Thanks for info. Therefore I name it al Adam. :))
I'm not 100% sure, but it looks like he was using All-Clad D3 Tri-Ply Stainless-Steel Wok, 14.
It’s a Demeyere 32cm wok
Never seen you say that you prefer how someone else does things!!