Cacio e Pepe: Original vs. Foolproof vs. Gourmet with Luciano Monosilio | Answering Babish
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- Опубликовано: 23 сен 2021
- It is a very quick recipe, made out of only three ingredients and still the Cacio e Pepe can drive insane even the most experienced professional. In this special episode Luciano Monosilio tries to clarify and solve the "botch" made by Andrew Rea of @Babish Culinary Universe (below the link). It starts with the original recipe, the most difficult one, to then discover the "fullproof" method developed by Monosilio to manage the large numbers of his restaurant. In the end the Roman chef shows a superb gourmet dish, a signature recipe of Riccardo Camanini, a cacio e pepe coming from a long gastronomic research, with a spectacular impact on both palate and eyes.
NGREDIENTI/INGREDIENTS
Cacio e pepe orignaole/original
Spaghetti 240 g
Pecorino romano/Pecorino cheese 300 g
Acqua/Water 30 ml
Pepe nero/Black pepper 2 g
Cacio e pepe infallibile/follproof
Spaghetti 240 g
Grana padano cheese 150g g
Pecorino romano/Pecorino cheese 120g
Olio EVO/EVO oil 20 g
Maizena/Corn Starch 5g
Pepe nero/Black pepper 2g
Acqua 50ml
Cacio e pepe gourmet
Vescica di maiale/Pig bladder 1 pz
Pasta rigatoni 300 g
Acqua bollente 210 g
Pecorino buccia nera grattato 135 g
Olio Evo 90 g
Pepe nero mignonet/Mignonet black pepper 2 g
Sale di Guerande/Guerande salt 7 pz
Watch the full episode of Botched by Babish in collaboration with ItaliaSquisita dedicated to Cacio e Pepe: • Cacio e Pepe | Botched...
Watch all Luciano Monosilio's videos on IS: • Pasta Perfetta: le cin...
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This is a phenomenal channel, I’ve been watching for years. It has the absolute authority on Italian cuisine on RUclips. Please never stop making videos!
Just got into it myself and totally agree!
Seconded
There's no such thing as "authority" in Italian cooking. It is - or at least used to be - about using whatever ingredients were local to you to adapt a dish. This channel goes around being a bunch of snobs accusing literally everyone of doing their dishes incorrectly. Even when people live in parts of the world where they can't get guanciale, or pecorino, for example. It is the opposite of the spirit of Italian cooking; it has instead become what the French used to do to every other style of cooking where they look down their noses at everybody.
@@saltedllama2759 “disclaimer” i’m Italian, and also a cook, i’ll be probably sorry for my english
This channel serve u the expierience of really italian CHEF (overused title in our edge) with a whole knowledge based on the culture and the history of our territories, but also based on coocking rules and recipe that cannot be changed, because they would change the dishes. Something inspired by another work, is not the original, sorry, and be humble
@@bioofficial3860 You are totaly right on your disclaimer, like this guys doesn't know the meaning and limit of the things, this is a beutful channel, and the only that i found that take us to michelin stars, recipes and dishes, without talking about all the traditional and real culture that they always bring to us. It's like a bonbon filled with all the tradition that we expect. A gem to be appreciated, Thank You
I recently got the opportunity to eat at riccardo camaninis restaurant lido 84 in gardone! Must be the nicest chef I‘ve ever met, food is absolutely outstanding and the cacio e pepe was an experience I‘ll never forget. He even showed me and the family the kitchen and the whole restaurant. Definatly worth a visit!
Andrew: Cacio e Pepe Class 101
Luciano: Cacio e Pepe PhD
Luciano: Importanza straordinaria del controllo della temperatura per il cacio e pepe.
Nah, this is 101 and shows that these youtube so called "cooks" are rather just entertainers often lacking basic cooking techniques that real chefs, such as Luciano here, have learned and perfected over years. That explains why Babish has no fucking clue why he fucked up the recipe.
@@Schandmowl to be fair to babish, he has always maintained that he is not a trained chef and basically learned how to cook through the show (in a way). I don't think he ever expected his channel to take off the way it did or for him to become known more for cooking than for anything else.
@@melodramatic7904 So why bother watching him? He acts like a know it all and always makes mistakes a commis chef would get a boot up the backside for. He has good productions skills, but his cooking skills are shit. Every Italian dish he cooks he makes a fundamental error. Perhaps he should rename his channel "Botched by Babish".
@@peterperfect848 Not to mention the guy is a walking cringefest. I kinda liked his channel back when he was just recreating dishes from movies / TV shows, at least he had a niche, and could always pull off the excuse that he is recreating stuff literally. But now it's basically a less funny version of epic meal time.
dovete sapere che Luciano Monosilio non solo è un talento del nostro paese, del quale ho provato la cucina (la carbonara n1 di Roma, fama meritatissima), ma è anche un ragazzo gentilissimo, umile e disponibile. Durante lo scorso lockdown non mi riusciva la cacio e pepe... ho chiesto info direttamente a lui, lui che, invece di "mandarmi", mi ha spiegato qualche trucchetto (qui abbiamo una vera e propria masterclass :D)... risultato? cacio e pepe fenomenale. Grazie Luciano e Grazie Italia Squisita, io l'ho conosciuto grazie a voi :)
This great video wouldn’t have happened if Babish didn’t post his honest and raw version first, admitting the challenge and struggle to find the right technique that even very experienced chefs have. Kudos to both content creators!
So thanks to that guy for not knowing how to cook properly.
@@skrotomon lol
@@skrotomon 😂😂😂don’t be so simple minded. Babish is a phenomenal cook.
@@mehoffjack1874 He seems like a good home cook, but phenomenal?
Andrew Rea is clearly acting when he's so completely confused about how the sauce curdled. He's either really good, in which case he'd understand the sauce was too hot, or he doesn't understand the sauce was too hot, in which case he's not a good cook.
I just wanted you at IS to know that many of us outside Italy have been appreciating your videos for years. I have enjoyed both your instructional videos - showing both the respected, original recipe along with multiple chefs’ interpretations of the sane dish - AND the opinion videos in which chefs watch ridiculous versions from around the world and critique them accordingly. Never did I consider them mean spirited or something you needed to “move away from.” It was refreshing to see people passionate about respecting the traditions of their cuisine. It’s important for non-Italian audiences to know where others around the world were appropriating Italian culture and changing recipes with no accountability. Frankly some videos were absurd! It was nice that you included Andrew’s response in your new format but at least his original attempt was sincere despite not working. As for Cacio e Pepe, it’s deceptively difficult! I’ve watched a several videos made by professional chefs from Italy, in Italian, and even there I found disagreement. Some start the emulsification by adding pasta cooking water to a pan containing only the roasted pepper and blending for several minutes THEN adding pasta, THEN adding cheese, often repeating steps as necessary. While I can admit I won’t be seeking out a dried pig’s bladder, it made me wonder if the result is edging toward the flavors of Alla Gricia and I WILL try both other versions you presented. So thank you for your dedication to sharing original and traditional Italian recipes with the world; I look forward to many more!
Not everyone is the same, I am not the only one in my circle of family and friends that had largely stopped watching the channel, all completely independently from each other, because of the often negative and clickbaity nature of those types of reaction videos. I'm very excited to see them moving back to a type of content more focused on teaching and spreading the love of cooking, and much less negative crapping on people because they are different or uninformed.
The foolproof recipe is incredible. I've been trying to master this dish for 7 years, and this is the only technique I'll use from now on. Huge thanks to Chef Monosilio for sharing his expertise with the world!
Indeed. This is now my go-to channel for exquisite Italian dishes.
I loved this. Loved that there was some subtle poking fun at Andrew / RUclips cooks in general, but then following it up with such precise instructions and defining how seemingly small adjustments can make or break a dish.
Brave of Andrew to post an Italian recipe he screwed up in the first place. This recipe, Carbonara and Aglio Oleo are some of the most common Italian pastas and their ‘simplicity’ and lack of ingredients do not mean they are simple to cook properly :)
I love the switch. It's a positive change and I respect you guys even more for it. :)
Yeah one of the Amatriciana critiques came off as quite arrogant, this is constructive, helpful, masterful, and done in good spirits.
Thanks, I've been trying to improve my Italian with this channel, but I've gained a couple kilos in the process. But that's life.
I'm SOOO happy you are doing this route. I told some of my family members about this, as we all watched the channel, to find out that they too had scaled back how much the watched the channel just because of the negativity of those types of videos.
It's terrific that not only are you deciding to change course and move to a more positive teaching format, but actually addressing the mistakes of going too far down that negative clickbait route. I'm really excited for what the future holds, and will definitely be watching more of this channel again!
Ti voglio bene Italia. Ti porto nell cuore.
Nel*😉
❤️
Anche io! Vivo in Nuova Zelanda ed anni fa in vari ristoranti "italiani" vedevo original italian chicken risotto o chicken pizza e mi veniva da piangere 🙂
La nostra cucina è unica per bontà e diversità di ricette! ❤
I love the exchange of cooking methods and ideas between cooks such as this video shows. I love both channels and the video conversation going on and it is a perfect example of the best the internet can be.
👆..THIS 👍
That was an excellent explanation on what and what not to do
Who knew with just three ingredients Cacio e Pepe would be so complicated?! This dish is all about technique in processing. Wow!
Italian cuisine in a nutshell
In France, some chefs at restaurants will test a new recruit by asking them to make an omelette, just 2 ingredients, eggs and butter, and boy there are a billion ways to mess it up and only a couple to master it. The less the ingredients the more difficult it is to hide flavor and technique.
This format is really incredible! It addresses the problem with these cooking video straight to the point and with masterful details that will guide cooks through the exact art of accomplishing the dish. Anyways, I am curious about one thing. On the foolproof method, how long does that cheese mixture last? Can it be stored in the fridge so that it can be used for future preparations of cacio e pepe? Or is it still better to scale down the amount of ingredients on the video and just prepare the necessary amount for a serving or two each time the cook will prepare it? Would love to have an insight on that.
Ciao! You can storage it in the fridge for one week. That's why Luciano did not toast the black pepper...
@@italiasquisita what about putting it into a freezer? Would that Work?
@@Sirhackbard1001 yes
Yeah as long as you speak Italian!
@@italiasquisita The funniest line in the video is when Andrew Rea ( Binging With Babish ) is hunched over the pan containing his cacio e pepe train wreck, as he furiously stirs the stringy disaster with tongs, and in utter disbelief, mutters that he's "made cacio e pepe a million times...I've never seen this happen!" Uh huh...
Careful technique and experienced observation are what separate the experts from the amateurs. Well done, Luciano. Even 3 simple ingredients can be elevated, or ruined.
I have screwed this dish up about 99 times of 100 times. Yet I keep trying. It is the classic Italian dish that is all about execution; just a simple combination of few beautiful ingredients in a way that is shockingly difficult to execute.
Thank you, I ran into the same stringy problem when I first tried to make Cacio e pepe, and it was very frustrating! Luciano cleared it right up for me and the next time I made it, it was great!
A pleasure to watch you respectfully explain to Andrew the mistakes he made and how to avoid them through the right technique. Some RUclips chefs get a little arrogant and entitled about these things, especially when a non-Italian tries to do Italian cuisine.
Absolutely not the case with this one, it is obvious to me that you’re really trying to help everyone prepare the best dish possible.
Thank you for putting so much love, effort and understanding into this, I am truly excited to try this at home tomorrow.
(And as soon as I’m financially able to I will visit one of your restaurants)
One of the channel's that I am really happy to have found long time ago. The videos are very well edited and the information is always presented very nicely. Big congratulations to the people behind this wonderful channel.
La dritta di far raffreddare l'acqua di cottura è fondamentale, come pure il trucco del gel di amido. GRAZIE!!!
I have made this dish passably but learning the science behind it from a master like Luciano is incomparable. More Luciano vids please!!
ABSOLUTELY OFF THE HOOK! I’ve been working on my version of this dish for a LONG time! I cannot even exress how many times I’ve botched it like Babish! I’m over the top excited and can’t wait to apply what Luciano has taught here! Grazie Luciano Grazie!!!
There's several more videos with Chef Luciano right on Italia Squisita. And they are EVENTS.
I adored your review videos. I loved the passion and enthusiasm and your mutual disagreements. I certainly did not get a bad impression of neither Italian cuisine nor Italian chefs. Gonna miss it. But will of course stay being a loyal subscriber and looking forward to each new posting.
btw: the hack with the starch water is brilliant. grazie mille.
What a wonderful, wonderful video and message! Thanks so much for making this!
As a great lover of Italian food I must say that this channel is no doubt the best one on RUclips, period. So many great recipes and explanations from masters of Italian cousine. Keep up the good work.
Just wow! So simple and easy, thank you!!
Excellent video, with such clear explanations of what to do and why.
Thanks for perfect recipes that You share over the Italy's borders!
Really authority cuisine recipes. Please do not stop in this!
The first two recipes are just fantastic, thank you so much! This is a few levels up from what I'm used to when watching Vincenzo's Plate. As soon as you mentioned the bladder, I was pretty sure you were trolling us big time though, lol.
Il miglior canale youtube. Complimenti per le 3 ricette
Love Luciano Monosilio's videos!
Would love to see more videos from Liguria/Genova
My jaw has been on the floor through this whole video. This man is a culinary genius and I have learned so much in this 17 minutes and 18 seconds.
Contentissimo di apprendere che l'era delle "reaction" supponenti e derisorie è finita. Lasciamo questo tipo di contenuto grezzo a qualcun altro, sicuramente fuori dalle cucine, che non fa altro che darci una cattiva fama
Sono d'accordo, ma è anche vero che grazie a quella serie di video questo canale è diventato molto più seguito - specialmente all'estero, raggiungendo nuove audience.
Secondo me dipende anche da come le si fa, quelle di questo canale generalmente erano critiche costruttivamente e utili per l'analisi degli errori, poi sì, in giro il trend è degenerato e abbiamo creato la solita macchietta
@@simonecamplani2430 Ma infatti erano video simpatici e anche didattici
dipende, la versione gourmet dovrebbe essere (a suo dire) MOLTO al dente all'interno e cremosa" fuori, si potrebbe anche considerare CRUDA all'interno e SCOTTA fuori, a volte le derisioni se le vanno a cercare
@@brandon0099 Infatti tu sei un grandissimo chef che comprende benissimo cosa sia la cottura in vescica quindi sicuramente sarai mejo te, grande zi!
For people who cooking and ingredients is more than passion, this channel is a must have. Mille grazie
That part with the pork bladder is some high level cooking technique I won’t even think to try at my level. Seriously, I’ve been watching your videos from time to time (ever since you featured in one of Alex’s videos) but this one made me a subscriber. Can’t wait to see what else I’ll be able to learn.
I've been able to make the traditional cacio e pepe in small portions but always had issues when trying to make it in a large batch. First go with the foolproof method and it was perfect. Much thanks from this amateur chef!
I have botched this recipe myself so I appreciate the education!
I can't get enough of how incredibly helpful this channel is for me. Yes, the Chinese and the French and even the Cajun/Creole hotbeds of Louisiana are magnificent dishes, but it's Italy that emanates romance and grace like no other.
Thanks, Chef! May Italia Squisita be eternal.
WOW I’m not gonna lie, I’ve watched probably tens of cacio e pepe videos, and this is actually the only one needed to watch. Outstanding!!
Sta Canale mi aiuta un sacco studiare l’italiano! Amo la genialità nella semplicità della cucina italiana.
Mi piacerebbe vedere più ricette di questo bravissimo chef! Mi vergogno a dirlo...ma non lo conoscevo prima di ora! Adesso è già nella lista dei preferiti😇
There is nothing like watching a great master at work while he explains his movements step by step.
Complimenti! Bellissimo video 😍 grande professionalità
Perfección! La receta en vejiga es espectacular. Mi pregunta es si se puede duplicar con sous vide?
Just made this and it finally came out perfect, I screwed up many times before since recipes didn't warn about letting the pasta water to cool off. Thanks!
around what temperature should the water be before adding the cheese?
@@bigdaddychavs2844 He mentioned that above 70 is going to cause the cheese to get stringy. Also, you want to use top quality cheese, would recommend a local cheese shop or whole foods.
Bravo Luciano! You are my favourite Italian chef.. And I am happy you with Italia Squisita have decided to put an end to this silly trend of Itlaian Chef reactions , and be more positive and teaching..!!
One of my favorite pasta dishes from a true master of the art! Fantastic!
I must say, this was a masterclass in under 20 mins! Absolutely great, thanks. I am going to his restaurant in Rome at New Year this year.
Best video of its kind. Lots of good tips!
Great video and great channel! I’ve just subscribed!
While learning about cooking I can also work on the language of my late father’s family side, all this from a perspective that united us all at the table. So cool!
Con il metodo "infallibile" mi hai aperto un mondo... Grazie per questa chicca raffinatissima, con stima ed affetto ti auguro buona giornata a te ed a tutto il tuo staff.
The last part with cooking with the bladder was splendid. I think that methode is a high level of cuisine.
grande lucy hai fatto 3 versioni di questa ricetta della tradizione Romana stratosferiche, ma l'ultima quella nella vescica del maiale non ci sono aggettivi per descriverla!! da qui si vede la grande professionalità di cui sei plasmato grande LUCIANO SEI IL PAVAROTTI DELLA CUCINA ITALIANA!!!!!!
Mi piace molto che abbiate cambiato format e soprattutto che ne abbiate spiegato il motivo
I dunno what to say.. Luciano Monosilio, you are a brilliant, passionate chef. Thank you for sharing all this.
Complimenti a questo cuoco! Con estrema semplicità ha proposto delle esecuzioni che altri se ne sarebbero gloriati in eterno!💕
C'est un réel privilège d'avoir accès à un tel contenu de qualité. Grazie!
Love how Luciano is so much more careful and gentle with the recipe compared to the American RUclipsr. True sign of craftmanship!
The American is a horrible representative, his show is more for production value not actual recipes and technique. If you want to see our best check out J Kenji Lopez Alt
Americans and food, not a very good combination.
Thank you!!! The stringy cheese in my cacio e pepe always perplexed me. Now I am anxious to try it your way!
A good trick I got from the NotAnotherCookingShow channel when you make Carbonara but also works for Cacio e Pepe is to make your emulsion (mantecatura) in a double boiler or "bain-marie". That way you can gently heat the dish up and control the temperature and if you just don't let it sit without stirring it won't become stringy and your dish will be warm.
I'm betting that he got that technique from Luciano. That's where I first saw it and a lot of people that I see using the technique credit him at least for popularizing the technique
Best vid on cacio e pepper on YT! Best wishes from Germany! Will do it (again) this night and wanted some new impressions. Therefore I searched for this basic recipe. Great!
Sei uno spettacolo ❤️ l'ultima versione mi ha quasi emozionato
Just found this great channel. Am I able to assume that any sauce that requires cheese and starchy water can use the starch gel to ensure the cheese doesn't string??
Amazing, it's all just temperature control. Thanks for posting this, crazy seeing tips from such a master of the craft.
Bravo chef. Esecuzione perfetta. Complimenti.
Recently subscribed to your excellent channel. Please allow two questions regarding the mousse in the foolproof method:
1. How long and at what temperature can you keep it? Can I prepare it to be used the next day if I refrigerate it?
2. Is it possible to make this mousse with egg and fat from Guanciale for a Carbonara? Will the starch mix also keep egg from coagulating?
Thank you for your time!
3 of my go-to twice a week recipes come from this channel, and I often cook these dishes for guests, they're that good. Awesome channel and content!
which recipes are your go to?
Would you mind sharing what these are?
@@coops1234 Sure, - the traditional carbonara, not certain on the name of the 2nd, (think it is Aglio, dei fratelli cerea??) scribbled it down without a name), but the one with pasta/basil cream/chunks bread/anchovies/caramelised cherry tomatoes, and 3rd, the pizza dough from the man in Naples. I use it for pizza, as well as garlic bread.
Grazie!! Dopo tanto tempo sono riuscito a rifarla bene! Grande
Grateful for the change in format!
Bellisima la Cacio & pepe in Vescica! Over the TOP!!! Altri video di questo chef please!
Respect for sharing your knowledge
Gran receta y auténtica!
Best video ever!!! Thank you for the 70c hint chef!
thank you very much for sharing this with the world
For reference, the water going into the grated cheese is ideally between 145-160°F (62-70°F) to get a nice melt without going stringy.
I prefer the lower end of this scale and it makes a nice paste.
Chef, have you used sodium citrate rather than cornstarch to prevent the stringiness of the cheese? I have used it so well with macaroni and cheeses of the cheddar type.
Davvero un bel video, complimenti!
Per curiosità ho guardato anche i sottotitoli in inglese e mi sento di dare un paio di feedback: il primo riguarda le temperature dell'acqua, che andrebbero specificate in "degree Clesius" (a 4:26 per esempio) perché per gli americani potrebbe confondersi con i gradi Fahrenheit; il secondo è sul nome della seconda cacio e pepe, perché è vero che "infallibile" si può tradurre con "flawless" ma quest'ultimo termine ha più il significato di "senza difetti" invece che "impossibile da sbagliare" come mi pare di aver capito intenda Luciano. Non saprei dare un suggerimento esatto al 100% ma i primi che mi vengono in mente sono "foolproof" e "sure hit".
Grazie per il vostro video, continuate così ☺
Io sono madrelingua inglese e sono d'accordo che "foolproof " sarebbe la traduzione jiusta per infallible, poi per i gradi penso che solo gli americani continuano a usare fahrenheit per cucinare. Forse sarebbe meglio specificare quale però.
this is great, thank you!
Ciao Chef Luciano - how much cornstarch gel do you add to the sauce (using the 120g of Pecorino, 150g Grana Padano and 20g of EVO)?
È probabilmente la pasta più difficile da fare, pure un sacco di italiani (quelli che sanno cucinare, chiaramente) fanno fatica a farla bene, però con i giusti accorgimenti non è impossibile. Gran bel video comunque!
Awesome pivot, can't wait to learn more
Could you put italian subtitles also please? I think that it would be great for the diffusion of the italian culture, and for me personally, it would help with my studies of the italian language (with content that I love to watch and learn about - food! haha). Voi siete troppo forti, congratulazione!
La Prego!
Brilliant! very nice and impressive. Looking at him looks easy to cook, but it is a difficult dish to do.
What's the ideal temperature for the pasta water before adding it to the cheese? Thank you!
Very interesting. Was there any particular reason to add the Grana Padana to the foolproof recipe or was it just a little twist? I'm thinking that maybe it had something to do with hiding the corn starch flavour in some way.
Vielen Dank für den Tipp mit dem Stärkewasser!
Quanto tempo si conserva la miscela di formaggio?
Saluti dalla Germania
10 THUMBS UP 👍👍👍👍👍👍👍👍👍👍I imagine the first two techniques can be used when adding cheese to any dish to keep the cheese from getting stringy and separate from the pasta. (I'll pass on the pork bladder.) Your channel is the best at giving great tips on making Italian dishes. Thank you so much.
Fantastica la seconda versione!
I made it today, a whole lot of it and it disappeared in a few minutes, my family left no trace of it! Thanks!
You forgot one thing : pecorino has to be freshly grated. Pre-grated industrial pecorino contains potato or veal protein, and it makes the cheese stringy no matter what the temperature is 😉
Just saying this for home cooks who would buy this kind of cheese.
io a casa la faccio come la prima versione, da sempre, unica differenza quando tosto il pepe nella padella poi ci metto un po' di acqua calda assieme mentre tosta, poi butto gli spaghetti dentro la padella con pepe ed acqua a circa 2 minuti prima dell'indicazione di cottura della pasta e faccio la crema di pecorino ed acqua (non troppo bollente ) in una boule a parte, poi mescolando tutto in padella a fornello spento, grande chef!
another amazing video. just wondering why it wasn't colour graded? looks like it was filmed in log. minor detail. this channel is magic.
Oggi, 30/4/2024 per la prima volta mi è riuscita la Cacio e Pepe grazie al tuo trucco del gel di amido! Grazie mille!
Il metodo tradizionale significa rischiare di fondere il formaggio invece di scioglierlo e comunque servire la pasta fredda. L'unico modo infallibile è il gel di amido e il formaggio grattugiato finissimo.
AMAZING VIDEO! THANK YOU! Any information on the ratio of how much water and how much corn starch to make the starch gel ? Also, is storing the gel ? or the cheese mixture an option ? for how long is it safe ? can it be frozen ? thanks again!!
Quantities for the three recipes are listed in the dropdown. There’s a reply in comments somewhere above yours for how long it can be kept in the refrigerator and that it can be frozen. Cheers!
My favorite cooking on RUclips. Wonderful. Enjoy.
🤩fantastica ricetta di Luciano!
Huge thank you "Italia Squisita", few people at this level of cooking accept to share their pro tips with the Internet! It is so "altruiste"!!!
Thank you so much
Grazie mille per tutti le informazioni rispetto caccio e pepe. Ho cucinato un buon pasto caccio e pepe ma intenterò la ricetta classica di Luciano che mi piace molto. saluti a tutti..