As a food technology student I have a theory of why some non Italian recipes of pesto call for lemon juice. Jarred pesto can't be pasteurized too strongly or the color and taste of the basil will be completely ruined, therefore the industries add acidifiers to prevent bacterial growth and prolong the shelf life. People who have always eaten store-bought pesto are used to its acid/tangy taste and seek to reproduce it, thinking that that's what it's supposed to taste like, whereas lots of italians (including myself) abhor it because it's totally different from the fresh-made version.
Also dont forget acid helps avoid oxidation, maintaining the green color, which helps to sell it better as a jarred product, since it can somewhat keep the color even after opening it
This explains why flavor can be like a language. Both use the tongue, a multi-faceted, if not most useful organ second to the brain, heart, and lungs, and reproduction system when doomsday arrives and you have to start making babies to raise up a rebel army to defeat Facebook/Google-- I mean Skynet. Some people are multi-lingual. Some never venture out and try new things, and prefer their same old job with their same old friends eating the same old food everyday. It's what they were raised as in the environment they grew up in and so it's what they're used to. But people change. We are constantly changing or we are dead already. I learned to love fake shitty Sriracha in Southeast Asia, most of which are far too sweet, but after understanding more about the culture and being more open-minded, I've come to like it more, though still not as much as the original I was brought up with myself in America, heh. Embrace acidity Arturo, let your pride and biases down, and you will find, that perhaps a de-sweetened white grape juice pesto will open your eyes like having an epiphany on low-dose LSD.
My mother makes a green sause without pine nuts because I'm not a fan of them. But we never call it pesto. I think some people just think they make Italian, French, Spanish or whatever cuisine but they are wrong. In my country some dishes can be cooked differently but they are called with different names.
That's exactly the concept people should understand,i think these videos are created to inform about how the original recipe should be made,to not make misleading recipes get people to think they are doing an original recipe.In my opinion,you can cook wathever you want the way you please,and that's what makes it wonderful,but you shouldn't put a recipe video on youtube pretending to show how to do said recipe.That's just misleading to the people who watch it and want to learn how to follow the tradition of a country.Just my personal opinion on the argument.
as a no italian that love italy, this is one of my favorutie channels, and one of the best, learned alot form the chefs here on italian cuisine! and this videos are great when they are reviewing and we can hear their thoughts and then they teach us there recepies!! keep it going!
Filipino here, and I agree I always run to the hills whenever I find out that my relatives have cooked spaghetti for lunch or dinner, and they insist on adding cream to make it sweet
Huh? This is an idiot comment. Who can get it wrong on making spaghetti with just 2 ingredients: egg & flour? And besides, majority of Filipinos don't make spaghetti, they just buy it on a shelf and then boil.
even in "aglio e olio " you can in fact boil the garlic. There is a video on this channel where a chef does this and then blends the garlic with olive oil for an emulsified verison
And that we Italian never use Garlic, only for few recipes but all the world thinks that we always use it. Like the Garlic Bread that is American and not Italian😂 Garlic mayo , Garlic oil. All Americans inventions😂
@@ernestoriela4975 and it's true, I was a Greek student in Italy, and one of the jokes we were saying is that you can recognise an appartment were Greeks are from the smell of garlic. We make garlic bread but I don't know if it's a Greek recipe or not, we also have oils with Garlic inside (well also with oregano, and other stuff). Garlic mayo though nope.
all italians think the same, it is not only these famous chefs. You can change recipes, but then call it green sauce or sometingh else BUT not pesto. If there are rules these are result of hundreds year of trials and errors and, almost ever, biochemical reasons behind ( like basel put at the end and not at the beggining of the procedure so not to oxide the leaves). period
These videos are hilarious. It gives a weird window into Italian food culture. I don't think I can name a culture more rigid about what makes a dish proper. I saw one where the chefs all had a slightly different model of how the dish should be, and they all respected each other, but still savaged the videos. Other than that, though, it's remarkable how much consensus there is.
some steps in cooking can be done differently and still have the same effect, some things on the other hand ruin the whole dish or contradict what youre trying to achieve so thats when we get nitpicky
For the italians food is as much a science as it is an art. Same with alot of traditional cooking. For most modern day consumers its about flavor, flavor and flavor. As a former cook i cant even tell you how popular over seasoned over garlicd over flavored alot of people like their foods.
What these chefs are talking about is traditional Genoese pesto (where it was invented and where you can find the best). There are other variants, like in Sicily there is red pesto (made also with dry tomatoes), a basil pesto etc etc...
No you haven't been "making it wrong". Sure try it the way this video says to make it if you want to but if you find that you actually like it better the way you used to make it then don't feel pressured to think "well I actually like it better the other way but those Italians on the internet said that this is the right way so I guess I have to make it this way". Cooking is an art not a science. It's not like you're flying all the way to Italy just to break into these guys houses while they're sleeping and forcing them to eat your pesto! It's your mouth, your taste buds, your kitchen, your utensils and your produce that you bought with your money that you earned make YOUR pesto however you want.
@@illwill1991 everyone has his own taste, and some pesto could be "right" for you and not for me, but the original Pesto alla Genovese is made with those ingredients in this way. Your pesto is not wrong but it's another thing
@@fiveoctaves you mustn't put inside the pesto : lemon, pepper and other things like butter etc... Just use Basil, pine nuts , garlic, olive oil and if wont some chease
I find the video -- well, more exactly, the critiques of the panelists -- very, very valuable. Pesto is one of those dishes that are so simple that they depend critically on fine ingredients and the right technique. Pesto is too simple and straightforward to be able to hide flaws. Thanx for this video.
I loved the reaction to lemon peel -- almost like they saw the TV cook spit into the blender. And the quote of the day -- "5 or 6 cloves of garlic??? I think Americans love garlic."
Every video leaves me more and more impressed. Very insightful comments even about technicalities like mortar. Really enlightening to know how much some small details make a difference in the whole turnout. All the chefs are criticizing in very likable/charming way after all and especially older ones are just pure knowledge and experience. Would love to learn some cooking from person like that !
we take pride in our cultures and how they have remained traditional over the years I can see why they are so particular about how things are done and I respect the attention to detail
Hahaha I love that moment at when 3:35 when chef Ricciardi stopped after she had added lemon zest, it was almost as if he suddenly felt obliged to point out how pointless it is Il video fantastico, perche i hospiti sono fantastici.
I saw a reaction video from another guy who was featured in the carbonara episode. To his credit though, he DID say that his was a variation of carbonara.
God fuck off with this "no one" shit it adds fucking nothing. Not to mention you're using it wrong considering THE POINT OF THE VIDEO IS FOR THEM TO CRITIQUE
No one: Bananadog5: God fuck off with this "no one" shit it adds fucking nothing. Not to mention you're using it wrong considering THE POINT OF THE VIDEO IS FOR THEM TO CRITIQUE
I feel for these chefs, everything they said made sense. I'm glad I watched a pesto recipe video by an Italian before I made it and didn't do anything that tragic, but really why do people put so much garlic and oil and the pine nuts in the end, makes no sense at all indeed. I'll only put even less olive oil myself next time now I know it's ok to put less (than the video I watched said). Grazie mille! Thank you dear neighbors for your great recipes, sending love from Greece. 🇬🇷 💙 💚 ❤️ 🇮🇹
I laughed at the part where the young guy says, "they're all putting pepper in it! Maybe _we_ are doing it wrong?!" Also, there's only so much olive oil being made in Liguria and I assume a lot of that is being consumed _in_ Liguria; the rest of us are going to have to make do with something lesser.
I’m sure any extra-virgin olive oil from Italy will do you just fine; the regional varieties are for people who have either the money or the access to spoil themselves lol
@@stesegreto656 Ohh gotcha Yeah, I’m starting to learn that American RUclips is a terrible place to learn true Italian cooking from. I think these chefs prefer the oils from Liguria etc. because they have a low acidity to prevent spoiling the “delicacy of the basil”, whatever the heck that means lol
@@corpsefoot758 of course they try to sell the oil made in Liguria, but I think the point for chef Sperandio is that the oil from Liguria is generally light, bitter, with few structure, and very aromatic, so for him it's important to find this qualities, that are not so common (due to the peculiar ground and climate of Liguria). Anyway with any good olive oil (even if not italian) it would be a good pesto. ;)
I mean, I live in Sardinia, we make A LOT of oil, and every place has a different kind of EVO oil, some are really strong, others really light, some taste almost like anchovies, others like basil, is not like "Toscana have strong oil, while Liguria lighter one" it all depends on the (idk how to say it in english tbh) frantoio where the oil is made
10:10 "As a general rule in the kitchen, what is fresh and young is always tastier. We agree on that, perfect.” *Gives a smirk* That guy just ruined the other two old chefs. 😂
i love hearing about the common mistakes (and deciding whether or not i want to keep making them according to my preferences, hahaha) but it would be cool if after the videos the chefs showed their own methods so we can see exactly where and how people are going wrong
Forse è già stato detto prima, ma a Italia Squisita avete considerato fare sottotitoli in italiano (la trascrizione) per i video? Sono francese e anche se parlo italiano non troppo male, a volte faccio fatica a capire gli diversi accenti dei chefs. In questo caso uso gli sottotitoli inglesi, e devo dire che lo sforzo di traduzione è davvero bravo, è fantastico che lo fatessi. Ma ascoltare l'italiano leggendo l'inglese col mio cervello di francese mi da il mal de testa ;). E poi (e forse dovrei l'avere detto prima), avere la trascrizione in italiano renderebbe i vostri video accessibili alle personne sorde e audiolese. Grazie!
@@charlottematou5896 ahah sei bravissima! Davvero, il congiuntivo è qualcosa che tantissimi italiani sbagliano, purtroppo... io avrei scritto *che lo abbiate fatto*, ma per il resto veramente complimenti! Fa così piacere vedere qualcuno che apprezzi la nostra lingua, così bistrattata dagli italiani...
Mexicans we do almost the same green pasta except we use a fresh chile poblano and its delicious we simmer the chilies not boil until they cook but first we remove all the seed and we blend them or on the mortar or molcajete and ready.
From what i can gather, food for italians is as much a science as it is an art. Individual flavors, complimentary flavors, few ingredients, whilst retaining the flavor of the main component. Modern day cooking especially what consumers are used to, seems to be about how many flavors one can cram into a thing. Using heavy creams, oils, seasonings, meats, more meats, heavy use of herbs and spices, sweets and sours. Everything seems to be about covering over or diminishing the main component of a dish. Like the difference between eating an orange piece by piece and eating a fruit bowl with as much fruit crammed in your mouth as possible. Both are good, but the fruit bowl loses alot of the distinctness of each piece of fruit in doing so. I used to be a line cook, i know people like alot of things overseasoned. In my own kitchen i let the food do the job of creaminess, oily, juicy, etc. When i would make omellettes, id use a fillet of talapia, a can of tuna, sliced cherry tomatoes, spinach, green peppers, some slices of pepper jack cheese, a little salt, sprinkle some cayenne , a squeezed slice of lemon on the inside, before folding it on itself, etc. The creaminess would come from how the egg yolks where used, the juice from the tomatoes peppers talapia tuna quasi boiling on the inside. The end result was a super rich, flavorful experience without over using seasonings.
Alastriana Teregov well yea european culture has usually been peasants and serfs so their foods an lack of spices reflected that, with the richer foods meant for aristocracy and nobility. Mediterrenian food has usually been simple yet rich, middle eastern, indus and asian have usually been spice heavy.
Each Italian region has ancient recipes. Each dish takes years of practice without ever reaching perfection. Seeing American people making Italian dishes is like a comic video.
I’ll admit I use a food processor for my pesto, but no lemon and no pepper. One is too acidic and the other is too bitter. I will now try a mortar and pestle next time, but good call on the pestle being too small. I never thought of the proper dimensions.
The one reason I could see _maybe_ boiling the garlic is if the cook is in a region where the water is not suitable for drinking, so maybe the boiling is hygienic. They grow their own basil, maybe with boiled water, so the basil can be eaten without cooking. I just made trenette (linguine) al pesto tonight. It was my first time making pesto. I've used my tiny all-marble mortar and pestle many times for grinding spices. It's good for that application because the small head means more pressure for breaking hard things down. But for a pesto.... I need to get a different one. It took me maybe ten minutes to break down the basil (for one serving, so only 15g or so of basil leaves), and even then it wasn't as fine and incorporated as I want. I need to get one of those large marble mortars and a wide wooden pestle, like I've seen on this channel. It seems it's not a popular style in America. Which is probably why we usually buy pesto in jars.
I love how some youtubers make arrogant asmr videos without dialogues thinking that in that way their recipe looks divine. To every italian, or to every person who knows how real pesto is made, that looks incredibely cringe haha
I think it's important to respect others culture cruisine modernism. In USA people wants to "Americanize" everything that originated from somewhere else but USA and, correct you if you didn't say or do it the " Americanized way" . Specially in NYC is full of "Italians" that can't even pronounce their last names right nor can't even say "spaghetti" If someone pronounce it in Italianb or original language, they think you're saying it with an "accent" . " You can't speak English"? You're saying it wrong. " Idiot, I can't be wrong by saying the original way. If you're not going to do it right just call it something else or use the word "inspired by such recipe
I think that's true to an extent, but most cultures adapt the things they like from other cultures. Like in China they fucking love KFC but it's a Chinese version of KFC with big adaptations to the menu.
To be fair, here in north America, garlic is not as fragrant as other parts of the world where the climate is warmer. This is why i tent to use more garlic when i make a Mexican recipe for example.
Everyone is entitled to his own opinion ( or taste, in this case), but cuisine is part of a nation history and culture and should be treated as such, with respect. Plus, if you feel confident enough to teach other through videos or generic lessons, you should do it properly, after at least have memorized the ingredients, which in italian cuisine are often the fewer possible. That being said, you can cook whatever satisfies your tastes
It's not really a matter of ingredients or of "opinion". Many recipes can be easily "updated" with modern techniques/ingredients provided one understands the nature of the recipe itself. All those "alternative" recipes are problematic not because of the ingredients/doses per se, but rather because they structurally fail to understand what makes pesto pesto. You could easily make a pesto with cashew nuts and coriander or with hazel nuts and parsely, provided that you keep the nature of the recipe, i.e. crushing the garlic, adding the nuts to slowly grind them and eventually slowly rotating the mortar around the edges in order to release the oils of the leaves without burning them. As soon as you pull out a blender, that's not pesto anymore but a green sauce. If you put the nuts after the basil you cannot grind the nuts anymore since the squishy basil will make it impossible to grind them. And so on. Ingredients, often, are a secondary matter.
@@bimbogiallo Sorry, but I can't agree! The traditional recipes, at least in Italy, are born accordingly to the ingredients that people could find in nature and in a particular environment. If you change the ingredients of course you can, and I'm sure you will obtain a tasty and delicious new dish, but in that case, please, don't call it pesto or carbonara or whatever!
@@luigiquartucci5844 What is traditional? Our concept of traditional is just a snapshot in time of always evolving recipes. Pesto itself is one of many basil/garic based sauces that existed in the mediterranean. And what is "traditional" when Pecorino and Parmigiano are used? Pesto is also done, in Liguria, with walntus as well, and potatoes (clearly a recent addition) are added to the pasta to incraese its creaminess. And what about pesto trapanese, an almond based pesto made in Sicily after the Genovese introduced their original version, but being replaced with locally available ingredients? If the same hardcore extremists of original recipes had been around the first time a Sicilian made pesto with almonds there would have been a national crisis instead of developing yet another amazing dish. Not to mention that original recipes don't exist in the first place. What we call now "original" is nothing but a random aggregation/sampling of many recipes that widely changed from village to village or from household to household. There are historical documents that talk about Ragu with chicken meat and liver. And it used to be without tomato sauce until the war period. Ragu was just a generic term to indicate any meat based stew with vegetables that was reduced over a long period of time. Turns out the now "traditional" recipe is less than a century old.
@@luigiquartucci5844 lol i don't agree about disagreeing with what he/she said but i agree about the origins/traditions of the food. With that said, if you're an italian disagreeing with the comment then the more i hate you in a mere fact that italians hate versions that is not made by italians and even disagreeing to other italians about it. And also the mere arrogance that only italians can do it right when they just copied pastas to chinese. Chinese were disgusted by copying their noodles and not being traditional with their own food.
I have learned much from viewing the critiquing of the video. Because everything wrong is pointed out. I now know what I can do to fix what I am doing. If you are going to do this, it is better to do this the correct, traditional way or not do it at all. Grazi! ❤ 🍷
@@giulianomamane897 Ho capito perfettamente il concetto semplice che cerchi con poco successo di divulgare....il fatto è che malgrado non dichiarino apertamente di voler riprodurre pesto alla genovese, cercano di fare esattamente questo, lo hai notato vero?
giuliano mamane senti caro, se tu metti quasi tutti gli ingredienti del pesto alla genovese (ovviamente non sto dicendo che lo abbiano fatto bene) cioè basilico, pinoli, pecorino, aglio, olio che altro pesto può essere? Che io sappia ogni altro tipo di pesto ha degli altri ingredienti...
Signori dopo 23 anni negli usa ne ho viste di cappellate. Ricette di come rovinare la cucina Italiana. 23 in the USA, I have seen everything from wrong to worst. The issue is no one defends Italian cooking
i suggest continue to eat hamburger. Pasta,pizza and generally italian's food let do it to us italian please. I've never seen one of us italian recipe done as it should be!!!
Francamente l'affermazione che il Pesto sia nato nato a Cervo mi lascia alcuni dubbi (ma io sono di parte, essendo genovese di Prà - dove si produce il basilico migliore in assoluto). Per il resto bel video e soprattuttoongratulazioni agli chef per aver assistito con freddezza allo scempio di Sua Maestà Il Pesto. Ed infine un saluto speciale alla Signora Pina Beglia, che ho già visto in un altro vs video: l'eleganza e la compostezza di una signora d'altri tempi.
Would be interesting to do a blind test feeding these people people pestos made with ingredients added in different orders to see if they can tell the difference
They can tell the difference. They explained exactly why. In its own way cooking it's like chemistry, they explained that the pine nuts would have become creamy (no pieces left) and the basil is so delicate that you need to avoid excessive friction causing heat and degrading the product. They also said that they can understand that some people have their personal preferences or are used to different dishes because of their background, but respecting the single foods (again: keeping the flavor of garlic and basil, using the expensive pine nuts in the best way possible) should be the basis. Otherwise it's a waste of time and money.
@@b.t.7454 You don't understand what a blind test is. What you have listed are possible differences caused by technique and ingredients. The reason one does a blind taste test is to see if there is a noticeable difference or if people are making up post hoc rationalizations for using a particular method/ingredients. Also explaining a difference is not the same a detecting one.
These videos made me understand why I wasn’t a huge fan of food in italy. I mean some dishes were great but overall, I was underwhelmed. I think it’s because the whole word completely does their own thing with Italian food and adds flavors italians would never add. I found food in italy to be quite bland as a result. Of course, I’ve also grown up with completely different flavors but I am amazed at how different actual ITalian food is.
If having flavor means throwing random things in the plate then there's clearly an issue. That said saying that Italian food is bland is a very big oof unless you're eating stuffs with 30 different spices and 200k Scoville peppers in it
This is because Italian cuisine, which is very varied and very different according to the region of origin, prefers first and foremost the quality of the ingredients and not the quantity. When basic ingredients are good and genuine, they do not need many spices or seasonings. The basic ingredients are generally very few (two or three) and must be in such proportions that can all be well perceived. Spices must enhance and not cover the flavors. If it is true that "we are what we eat", eating well is fundamental, and cooking is an art that deserves respect.
sono genovese e posso capire tutti gli errori tipo riscaldarlo, mettere i pinoli dopo ecc ecc... del resto questa è una ricetta che se non sei genovese non puoi rispettare così minuziosamente in maniera sacra come facciamo noi, ma il limone? il limone cosa cavolo c'entra? perchè è così diffuso come errore?
Scusa belin non son genovese ma rispetto tutte le ricette del paese e le più povere le stimo più di quelle ricercate quelle povere hanno sapore di vittorie e mix di sapori nati in contesti storici...
as an Italian living in Italy but traveling a lot, I can say that garlic outside of Italy tastes much much less. Italian garlic is far stronger that's why we use less.
1. Your cooking and your understanding of it, need to be of a certain level before you create variations of a dish, or tutorials. 2. If you deviate from the original in more than one way, give it a new name or state your deviation clearly.
Having dated an Italian in Italy, they’re great and passionate about their own food, but they are generally very reluctant to try other cuisines. It’s a miracle they embraced the tomato (and before that the concept of pasta) as a foreign food item into their cuisine, because these days it would be impossible to introduce new ingredients into their established cuisine.
viodio tutti • That was my point exactly, the Italians used to incorporate foreign ingredients into their cuisine, but these days no changes can be made. By the way, _all_ cuisines are abused and mistreated (interpreted and adapted to local taste) when prepared abroad. Chinese or Thai food in Italy is also not the same as in China or Thailand.
@@eleo_b In Italy you definitely won't find a Chinese restaurant owned by Italians... as a lover of Chinese and Japanese food, the ones who runs those restaurants in Italy are all Chinese people, they're abusing and mistreating they're own food culture, its not our fault
@@roccodallago1015 | They're adapting their dishes to local preferences. They want to be commercially successful. Italians have done the same when abroad. There are a lot of American-Italian dishes.
@@eleo_b you are comparing two completely different contests... Italians, especially from South of Italy, migrated in the northern states of USA at the end of the eighteenth century, year after year, through integration a part of they're food culture became part of American culture and vice versa, an example : spaghetti with meatballs...now, having sad that, here in Italy Chinese restaurants do Chinese food, Thai food and lately Japanese food, but they'are using cheap and unhealthy ingredients, those restaurants are more like fast food, we Italians, as tradition taught us, like good healthy and fresh ingredients, it is theirs decision and theirs only to cook their food in a cheap and unhealthy way, economically speaking its more convenient for them to cook this way... there are top authentic Chinese or Japanese restaurants, sadly just a few of them in comparison to the cheap ones, and only in the major cities
Rocco Dal Lago • no, I’m not comparing different things. The majority of Italian restaurants abroad are also cheapish by the way. And the reason higher quality Chinese or whatever restaurants don’t flourish in Italy is because Italians prefer their own cuisine over anything else. There is not a large market for high-end Chinese food. So they stick to takeaway level with the adjusted ingredients. Unlike other countries, where the Chinese cuisine _has_ integrated, just like Italian cuisine in America. Like in the Netherlands or in the U.K. for example. But happy to hear you’re so proud of your food. It’s great. But you’re not the only country using nice ingredients in their traditional cuisine.
As a food technology student I have a theory of why some non Italian recipes of pesto call for lemon juice.
Jarred pesto can't be pasteurized too strongly or the color and taste of the basil will be completely ruined, therefore the industries add acidifiers to prevent bacterial growth and prolong the shelf life. People who have always eaten store-bought pesto are used to its acid/tangy taste and seek to reproduce it, thinking that that's what it's supposed to taste like, whereas lots of italians (including myself) abhor it because it's totally different from the fresh-made version.
Also dont forget acid helps avoid oxidation, maintaining the green color, which helps to sell it better as a jarred product, since it can somewhat keep the color even after opening it
Si,bad habits..
This explains why flavor can be like a language. Both use the tongue, a multi-faceted, if not most useful organ second to the brain, heart, and lungs, and reproduction system when doomsday arrives and you have to start making babies to raise up a rebel army to defeat Facebook/Google-- I mean Skynet. Some people are multi-lingual. Some never venture out and try new things, and prefer their same old job with their same old friends eating the same old food everyday. It's what they were raised as in the environment they grew up in and so it's what they're used to. But people change. We are constantly changing or we are dead already. I learned to love fake shitty Sriracha in Southeast Asia, most of which are far too sweet, but after understanding more about the culture and being more open-minded, I've come to like it more, though still not as much as the original I was brought up with myself in America, heh.
Embrace acidity Arturo, let your pride and biases down, and you will find, that perhaps a de-sweetened white grape juice pesto will open your eyes like having an epiphany on low-dose LSD.
Thanks, now I know why store bought pesto tastes disgusting. I don't even know why people would buy that stuff since making it is cheaper anyways.
Well if we are talking about industrial products, yeah, but that's off the shelf pesto (which usually tastes terrible btw).
sono genovese.Datemi un defibrillatore vi prego
non potete capire quanto aspetto questi video assieme a quelli delle ricette originali
Can't believe established chefs had to review a YSAC video and why didn't they show the song at the end!
who is YSAC???
@@Roldanosan It's a youtube channel called You Suck At Cooking
Same dude
Disappointed at the lack of wangjangling.
tone cc yeah you totally suck
My mother makes a green sause without pine nuts because I'm not a fan of them. But we never call it pesto. I think some people just think they make Italian, French, Spanish or whatever cuisine but they are wrong. In my country some dishes can be cooked differently but they are called with different names.
That's exactly the concept people should understand,i think these videos are created to inform about how the original recipe should be made,to not make misleading recipes get people to think they are doing an original recipe.In my opinion,you can cook wathever you want the way you please,and that's what makes it wonderful,but you shouldn't put a recipe video on youtube pretending to show how to do said recipe.That's just misleading to the people who watch it and want to learn how to follow the tradition of a country.Just my personal opinion on the argument.
tutto assolutamente gisuto.
As an Italian, I appreciate your way of thinking. That means you respect other cuisines. 🌸
Chef Ramsay: And now I’m going to make the most amazing pesto!
Italian Chef: That’s salsa verde. Not pesto.
@John James Rambo It actually is and should be XD
I would love to see Gordon go head to toe with these amazing chefs! Now that would be very interesting!
These reaction videos tell me so much about concepts that recipes and cookbooks don't. Keep making them! Thanks.
as a no italian that love italy, this is one of my favorutie channels, and one of the best, learned alot form the chefs here on italian cuisine! and this videos are great when they are reviewing and we can hear their thoughts and then they teach us there recepies!! keep it going!
show them how filipinos make spaghetti and their souls will leave in no time 😂
Filipino here, and I agree
I always run to the hills whenever I find out that my relatives have cooked spaghetti for lunch or dinner, and they insist on adding cream to make it sweet
Huh? This is an idiot comment. Who can get it wrong on making spaghetti with just 2 ingredients: egg & flour? And besides, majority of Filipinos don't make spaghetti, they just buy it on a shelf and then boil.
lmao - they're rolling.. and not even in their graves yet!
alienboyguitar ...I think they mean the spaghetti sauce not the pasta itself....
Carbonara with all the creams and mushrooms looooool nooooo
boiling garlic? omg i dont need to be an italian chef to know that’s just wrong
even in "aglio e olio " you can in fact boil the garlic. There is a video on this channel where a chef does this and then blends the garlic with olive oil for an emulsified verison
@@stefanschwartze9932 You can do whatever you please, even add nutella, but boiling garlic neuters it.
And that we Italian never use Garlic, only for few recipes but all the world thinks that we always use it. Like the Garlic Bread that is American and not Italian😂
Garlic mayo , Garlic oil. All Americans inventions😂
It may not be for pesto, but in some asian cuisine we do boil garlic.
@@ernestoriela4975 and it's true, I was a Greek student in Italy, and one of the jokes we were saying is that you can recognise an appartment were Greeks are from the smell of garlic. We make garlic bread but I don't know if it's a Greek recipe or not, we also have oils with Garlic inside (well also with oregano, and other stuff). Garlic mayo though nope.
Italian chefs are such savages haha i always love this series
all italians think the same, it is not only these famous chefs. You can change recipes, but then call it green sauce or sometingh else BUT not pesto. If there are rules these are result of hundreds year of trials and errors and, almost ever, biochemical reasons behind ( like basel put at the end and not at the beggining of the procedure so not to oxide the leaves). period
Savages? They are totally upset outraged... 😀😎😘
@@Digressor666 Remember something about italians: 1 we r all mafious. 2 we r everywhere
Pirate Property maybe if 'muricans weren't complete tards unable to respect other cultures we would be less pretentious.
Wolf Reds lmao what where you trying to say?
i really enjoy this series, thanks for making them
it's so funny how they respected that her mom passed the habit of putting black pepper in
whyilee And then later tore their whole family tradition to shreds by calling it a ‘complete mess’ 😄😅
@@FaithsStardust everything that Laura bird cooks is a mess
@@InDisskyS131 Nothing can be good if it comes from a smily-teenager-look-alike gastro-youtuber
Stupid people are typical likw that ... want to teach others their wrong shit instead learning how improve...no shame only huge dumbness
What I'm taking from these videos is that Italian cooking always has less ingredients than we think it does. No pepper, no lemon
Whaaaaaat they just show them a completely normal episode of you suck at cooking and they react as regularly? Unbelievable
First Name they skipped all the humor too! He literally said “while this may earn you an instant lifetime ban from italy” after that parsley pesto
ikr...thts unforgivable......YSAC baby
whatr
Pine Apple They‘re rating the recipe, not the humour
They cut all the funny parts I think they only showed the actual 'recipe' parts :(
These videos are hilarious. It gives a weird window into Italian food culture. I don't think I can name a culture more rigid about what makes a dish proper. I saw one where the chefs all had a slightly different model of how the dish should be, and they all respected each other, but still savaged the videos. Other than that, though, it's remarkable how much consensus there is.
some steps in cooking can be done differently and still have the same effect, some things on the other hand ruin the whole dish or contradict what youre trying to achieve so thats when we get nitpicky
@@azaroth09 like boiling garlic for example :D
For the italians food is as much a science as it is an art. Same with alot of traditional cooking. For most modern day consumers its about flavor, flavor and flavor.
As a former cook i cant even tell you how popular over seasoned over garlicd over flavored alot of people like their foods.
@@moguldamongrel3054 no its quite heavily about art and tradition. You as a chef should know that.
What these chefs are talking about is traditional Genoese pesto (where it was invented and where you can find the best).
There are other variants, like in Sicily there is red pesto (made also with dry tomatoes), a basil pesto etc etc...
I've been making pesto wrong all these years. Can't wait to try the real way!
That's perfect! Now you'll be able to spot the differences. Please share your findings with us after you're able to try it :)
No you haven't been "making it wrong". Sure try it the way this video says to make it if you want to but if you find that you actually like it better the way you used to make it then don't feel pressured to think "well I actually like it better the other way but those Italians on the internet said that this is the right way so I guess I have to make it this way". Cooking is an art not a science. It's not like you're flying all the way to Italy just to break into these guys houses while they're sleeping and forcing them to eat your pesto! It's your mouth, your taste buds, your kitchen, your utensils and your produce that you bought with your money that you earned make YOUR pesto however you want.
@@illwill1991 everyone has his own taste, and some pesto could be "right" for you and not for me, but the original Pesto alla Genovese is made with those ingredients in this way. Your pesto is not wrong but it's another thing
You put lemon in your pesto? Or black pepper?
@@fiveoctaves you mustn't put inside the pesto : lemon, pepper and other things like butter etc...
Just use Basil, pine nuts , garlic, olive oil and if wont some chease
I find the video -- well, more exactly, the critiques of the panelists -- very, very valuable. Pesto is one of those dishes that are so simple that they depend critically on fine ingredients and the right technique. Pesto is too simple and straightforward to be able to hide flaws. Thanx for this video.
I loved the reaction to lemon peel -- almost like they saw the TV cook spit into the blender. And the quote of the day -- "5 or 6 cloves of garlic??? I think Americans love garlic."
Every video leaves me more and more impressed. Very insightful comments even about technicalities like mortar. Really enlightening to know how much some small details make a difference in the whole turnout. All the chefs are criticizing in very likable/charming way after all and especially older ones are just pure knowledge and experience. Would love to learn some cooking from person like that !
Did you check their pesto tutorial!?
@@italiasquisita I will for sure as it looks delicious but for now I'm educating myself in pizza ;)
we take pride in our cultures and how they have remained traditional over the years I can see why they are so particular about how things are done and I respect the attention to detail
this is the best series on youtube!
**Pulls out Lemon
Italians: **Triggered**
It destroys the flavor.
It has nothing to do with the pesto
Hahaha I love that moment at when 3:35 when chef Ricciardi stopped after she had added lemon zest, it was almost as if he suddenly felt obliged to point out how pointless it is
Il video fantastico, perche i hospiti sono fantastici.
Grazie per avermi corretto, come vedi il mio italiano è miserabile xD
Me: let’s cook something Italian! It’s so good!
Italian chefs: You are WRONG!
chiara936 I’m not American, and I’m quite a good cook.
Gerarda Cronin I didn’t meant you were american hahahahaha
They are right. Cook and eat your usual shit. You can prepare whatever you like. But you can't call your shit with our names.
And surely you really are!!!
Try doing the real recipe
Young guy: 'Everyone likes pepper in it. We may be mistaken...'
Old lady: 'You're just young.'
HAHAH I can't XD
how is that even funny dumbass
"Any product made should include respect for the raw materials. When there’s respect for raw materials, everything’s good"
I want a video of the youtubers reacting to the chefs watching their videos.
they would say that their recipe is a evolution and the chefs are dinosaurs 😂
@@titanio784 i would say that you are very wrong 😂
@@titanio784 If they do then they are shit "Chefs".
Check the criticism video of Carbonara and the redemption video Babish made
I saw a reaction video from another guy who was featured in the carbonara episode. To his credit though, he DID say that his was a variation of carbonara.
no one:
chef on the left: THAT PESTLE IS TOO SMALL
😂❤️
God fuck off with this "no one" shit it adds fucking nothing.
Not to mention you're using it wrong considering THE POINT OF THE VIDEO IS FOR THEM TO CRITIQUE
@@bananadog5813 EEEY, 'ATSA MATTA WITCHU, EH!?
No one:
Bananadog5: God fuck off with this "no one" shit it adds fucking nothing.
Not to mention you're using it wrong considering THE POINT OF THE VIDEO IS FOR THEM TO CRITIQUE
@@bananadog5813
Absolutely no one
But you
Uzzie B shut up dork
I feel for these chefs, everything they said made sense. I'm glad I watched a pesto recipe video by an Italian before I made it and didn't do anything that tragic, but really why do people put so much garlic and oil and the pine nuts in the end, makes no sense at all indeed. I'll only put even less olive oil myself next time now I know it's ok to put less (than the video I watched said). Grazie mille! Thank you dear neighbors for your great recipes, sending love from Greece. 🇬🇷 💙 💚 ❤️ 🇮🇹
I laughed at the part where the young guy says, "they're all putting pepper in it! Maybe _we_ are doing it wrong?!"
Also, there's only so much olive oil being made in Liguria and I assume a lot of that is being consumed _in_ Liguria; the rest of us are going to have to make do with something lesser.
I’m sure any extra-virgin olive oil from Italy will do you just fine; the regional varieties are for people who have either the money or the access to spoil themselves lol
@@corpsefoot758 i don't think so, the chef said that you need a delicate oil.
The olive oli from Tuscany for example is really strong.
@@stesegreto656 Ohh gotcha
Yeah, I’m starting to learn that American RUclips is a terrible place to learn true Italian cooking from. I think these chefs prefer the oils from Liguria etc. because they have a low acidity to prevent spoiling the “delicacy of the basil”, whatever the heck that means lol
@@corpsefoot758 of course they try to sell the oil made in Liguria, but I think the point for chef Sperandio is that the oil from Liguria is generally light, bitter, with few structure, and very aromatic, so for him it's important to find this qualities, that are not so common (due to the peculiar ground and climate of Liguria). Anyway with any good olive oil (even if not italian) it would be a good pesto. ;)
I mean, I live in Sardinia, we make A LOT of oil, and every place has a different kind of EVO oil, some are really strong, others really light, some taste almost like anchovies, others like basil, is not like "Toscana have strong oil, while Liguria lighter one" it all depends on the (idk how to say it in english tbh) frantoio where the oil is made
10:10 "As a general rule in the kitchen, what is fresh and young is always tastier. We agree on that, perfect.” *Gives a smirk*
That guy just ruined the other two old chefs. 😂
Love this series! Savage af, BUT learning a lot. TY!
Questi video sono i più belli tra quelli dedicati alla cucina reperibili su RUclips. Bravi, fateli più spesso 👍
What's more delicate than the oil..? the feelings of Italians every time they see how the rest of the world makes their food
No, vabbè, avevo appeno finito il tour dei vs video di "chef reagiscono a".... ve se vole bene!
Facci le reaction in live manfro
è come vedere un film horror
@Gatto ho aperto le risposte solo per vedere se qualcuno lo avesse scritto, bravo soldato
Bestie di Satana, non si, diauli, posseduti...cade retro...ci vuole un esorcista per queste persone...🤦🏽🤷🏾
AHAHAHAHA
omg thank you so much, real chefs!!
i love hearing about the common mistakes (and deciding whether or not i want to keep making them according to my preferences, hahaha) but it would be cool if after the videos the chefs showed their own methods so we can see exactly where and how people are going wrong
here: ruclips.net/video/EFv5ZmztvSI/видео.html
Forse è già stato detto prima, ma a Italia Squisita avete considerato fare sottotitoli in italiano (la trascrizione) per i video?
Sono francese e anche se parlo italiano non troppo male, a volte faccio fatica a capire gli diversi accenti dei chefs. In questo caso uso gli sottotitoli inglesi, e devo dire che lo sforzo di traduzione è davvero bravo, è fantastico che lo fatessi. Ma ascoltare l'italiano leggendo l'inglese col mio cervello di francese mi da il mal de testa ;). E poi (e forse dovrei l'avere detto prima), avere la trascrizione in italiano renderebbe i vostri video accessibili alle personne sorde e audiolese. Grazie!
Hai perfettamente ragione, dovrebbero mettere anche i sottotitoli in Italiano! Comunque complimenti, scrivi benissimo!
@@gnamorfra Grazie! 😊 Spero di aver usato il congiuntivo correttamente 😅
@@charlottematou5896 ahah sei bravissima! Davvero, il congiuntivo è qualcosa che tantissimi italiani sbagliano, purtroppo... io avrei scritto *che lo abbiate fatto*, ma per il resto veramente complimenti! Fa così piacere vedere qualcuno che apprezzi la nostra lingua, così bistrattata dagli italiani...
Looks like my man chef John did pretty good
tough crowd, but it seems he was the most liked. or maybe least disliked.
I stressed so much when he showed up. I love him like a family member
Nah, they criticised him quite a bit. Too much garlic, adding ingredients in the wrong order, wrong kind of basil, bad pestle and mortar technique...
Patavinity compared to the others and for this series in general, he did alright
@@patavinity1262 yeah they were just happy he recommended their region's olive oil. Bunch of chauvinistic dinausors
I love these videos I am learning so much.
They should see how Brazilians make pizza. That would be funny.
Why? What do they do?
This is my favourite cooking series
BELIN,vedere il pesto rovinato da questa gente,mi devasta
non hanno rovinato proprio nulla,non é pesto alla genovese
@@TheRockerxx69 ma ignorante sei tu ahahahahaah quanto qualunquismo
@@giulianomamane897 ma ci sei o ci fai te?
@@TheRockerxx69 e quindi?io sono chef e ho fatto l'alma nel 2011...quindi saprai benissimo la differenza tra pesto e pesto alla genovese
@@marcoricci3202 ci sei o ci fai tu?PESTO NON PESTO ALLA GENOVESE!
Per chi mette il limone nel pesto gli aspetta un girone riservato all’inferno..
"Limone nel pesto" is the new "Pancetta nella carbonara". xD
Raffaele Totaro peggio ancora Speck nella carbonare 🤣
@@Reverendo_ è molto peggio il limone nel pesto!
Guarda che neanche all'inferno lo vogliono...
@@lucaal77 io lo voglio... è un'alternativa al pesto classico, ma l'importante è solo che è buono!!
Mexicans we do almost the same green pasta except we use a fresh chile poblano and its delicious we simmer the chilies not boil until they cook but first we remove all the seed and we blend them or on the mortar or molcajete and ready.
Ah ah ah ah sul "daghe de l'oeriu" in perfetto ventimiùsu sono morto! Ah ah ah ah GRANDE!
From what i can gather, food for italians is as much a science as it is an art. Individual flavors, complimentary flavors, few ingredients, whilst retaining the flavor of the main component.
Modern day cooking especially what consumers are used to, seems to be about how many flavors one can cram into a thing. Using heavy creams, oils, seasonings, meats, more meats, heavy use of herbs and spices, sweets and sours. Everything seems to be about covering over or diminishing the main component of a dish.
Like the difference between eating an orange piece by piece and eating a fruit bowl with as much fruit crammed in your mouth as possible. Both are good, but the fruit bowl loses alot of the distinctness of each piece of fruit in doing so.
I used to be a line cook, i know people like alot of things overseasoned.
In my own kitchen i let the food do the job of creaminess, oily, juicy, etc. When i would make omellettes, id use a fillet of talapia, a can of tuna, sliced cherry tomatoes, spinach, green peppers, some slices of pepper jack cheese, a little salt, sprinkle some cayenne , a squeezed slice of lemon on the inside, before folding it on itself, etc. The creaminess would come from how the egg yolks where used, the juice from the tomatoes peppers talapia tuna quasi boiling on the inside. The end result was a super rich, flavorful experience without over using seasonings.
European culture is one that uses minimal seasoning whereas most other cultures (latin, african, asian) tend to prefer more spice rich foods.
Alastriana Teregov well yea european culture has usually been peasants and serfs so their foods an lack of spices reflected that, with the richer foods meant for aristocracy and nobility. Mediterrenian food has usually been simple yet rich, middle eastern, indus and asian have usually been spice heavy.
what is your problem
Each Italian region has ancient recipes. Each dish takes years of practice without ever reaching perfection. Seeing American people making Italian dishes is like a comic video.
Italians think that "veal parmiggiana" covered in tons of cheap & questionable Cheese is authentic italian cuisine.
I’ll admit I use a food processor for my pesto, but no lemon and no pepper. One is too acidic and the other is too bitter. I will now try a mortar and pestle next time, but good call on the pestle being too small. I never thought of the proper dimensions.
I love these videos...
Miglior canale di cucina
Those were some quality reactions...
Ahahaha " e dagghe de l oggiu"
koli 1 ho urlato anch’io quando l’ho sentito ahaha
Ahahahaha e dagghe belin
i love this food culture is soo great , learning so much. i gota show my dad this.
Me: ok then a squeeze of lemon...
Chefs: lemon?! Nooooo!
Me: lemon?! Nooooo!
Ahhhhh i Balzi Rossi...... che ristorante e che caletta! mare stupendo e posto suggestivo...
Pina Beglia - "quando uno ha il rispetto per la materia prima, poi va tutto bene"
E invece ci sarebbe da aprire anche qualche libro.
Capisco comunque lo sforzo.
I love this channel its so funny!
Who else is looking on Amazon for the "right" kind of mortar and pestle? LOL!
mortar is so 'spensiv, am i right?!
The one reason I could see _maybe_ boiling the garlic is if the cook is in a region where the water is not suitable for drinking, so maybe the boiling is hygienic. They grow their own basil, maybe with boiled water, so the basil can be eaten without cooking.
I just made trenette (linguine) al pesto tonight. It was my first time making pesto. I've used my tiny all-marble mortar and pestle many times for grinding spices. It's good for that application because the small head means more pressure for breaking hard things down. But for a pesto.... I need to get a different one. It took me maybe ten minutes to break down the basil (for one serving, so only 15g or so of basil leaves), and even then it wasn't as fine and incorporated as I want. I need to get one of those large marble mortars and a wide wooden pestle, like I've seen on this channel. It seems it's not a popular style in America. Which is probably why we usually buy pesto in jars.
In my dreams, these three turn up at my front door and demand to cook for me.
:)
I hope they could fix the english subtitles next time because it doesnt appear for the most part of this video. But great video by the way!!
Noi italiani abbiamo la cucina migliore del mondo e i nostri prodotti sono ineguagliabili in tutto il pianeta!!!
The best quote, " When one has respect for the raw materials everything is good".
I love how some youtubers make arrogant asmr videos without dialogues thinking that in that way their recipe looks divine. To every italian, or to every person who knows how real pesto is made, that looks incredibely cringe haha
Lol love these series
oh no, another video where Italians tell me I've been wrong all this time. _|￣|○
why am I coming back {*≧∀≦}
Came to Italy and learn to cook with the masters!
Mi viene da piangere! Ma quante cose ho imparato!
"I think Americans love garlic." We do, we do! And pepper...and sometimes lemon. ;)
Quando ho visto l'aglio bollito mi si è spento il cuore
I think it's important to respect others culture cruisine modernism. In USA people wants to "Americanize" everything that originated from somewhere else but USA and, correct you if you didn't say or do it the " Americanized way" . Specially in NYC is full of "Italians" that can't even pronounce their last names right nor can't even say "spaghetti" If someone pronounce it in Italianb or original language, they think you're saying it with an "accent" . " You can't speak English"? You're saying it wrong. " Idiot, I can't be wrong by saying the original way. If you're not going to do it right just call it something else or use the word "inspired by such recipe
I think that's true to an extent, but most cultures adapt the things they like from other cultures. Like in China they fucking love KFC but it's a Chinese version of KFC with big adaptations to the menu.
You want your own national version? So, for the sake of God, don't call it with the original names that scam the costumers... 🤦
👏👏👏
@@Digressor666 A broad generalization of any culture only confirms one's ignorance.
The right way to say spaghetti is to put thumb to index and middle finger and "SPAAA-GHEEEE-TTI.
To be fair, here in north America, garlic is not as fragrant as other parts of the world where the climate is warmer. This is why i tent to use more garlic when i make a Mexican recipe for example.
Chef John!!!!!!!!!!!!!!!!
“Chef” John sucks!!
@@albertledesma5173 Too many unhealthy recipes.
clone him
Italia Squisita: this is the best channel, by miles. I'm a convert. I want to do it right. x Grazie Mille.
Unica pecca del video è l'audio basso. Il resto ottimo come sempre (Y)
alzalo
I love seeing their input on the dishes, but I’d love to also see them make the dish how they would make it at the end.
here we go :) ruclips.net/video/EFv5ZmztvSI/видео.html
I found the video today. Thank you! 😆 it looks so beautiful and delicious. Thank you for sharing to the RUclips world the true art of pesto! ❤️
@@italiasquisita mmm yes
Everyone is entitled to his own opinion ( or taste, in this case), but cuisine is part of a nation history and culture and should be treated as such, with respect. Plus, if you feel confident enough to teach other through videos or generic lessons, you should do it properly, after at least have memorized the ingredients, which in italian cuisine are often the fewer possible.
That being said, you can cook whatever satisfies your tastes
It's not really a matter of ingredients or of "opinion". Many recipes can be easily "updated" with modern techniques/ingredients provided one understands the nature of the recipe itself. All those "alternative" recipes are problematic not because of the ingredients/doses per se, but rather because they structurally fail to understand what makes pesto pesto. You could easily make a pesto with cashew nuts and coriander or with hazel nuts and parsely, provided that you keep the nature of the recipe, i.e. crushing the garlic, adding the nuts to slowly grind them and eventually slowly rotating the mortar around the edges in order to release the oils of the leaves without burning them. As soon as you pull out a blender, that's not pesto anymore but a green sauce. If you put the nuts after the basil you cannot grind the nuts anymore since the squishy basil will make it impossible to grind them. And so on.
Ingredients, often, are a secondary matter.
well said...fully agree
@@bimbogiallo Sorry, but I can't agree! The traditional recipes, at least in Italy, are born accordingly to the ingredients that people could find in nature and in a particular environment. If you change the ingredients of course you can, and I'm sure you will obtain a tasty and delicious new dish, but in that case, please, don't call it pesto or carbonara or whatever!
@@luigiquartucci5844 What is traditional? Our concept of traditional is just a snapshot in time of always evolving recipes. Pesto itself is one of many basil/garic based sauces that existed in the mediterranean. And what is "traditional" when Pecorino and Parmigiano are used? Pesto is also done, in Liguria, with walntus as well, and potatoes (clearly a recent addition) are added to the pasta to incraese its creaminess. And what about pesto trapanese, an almond based pesto made in Sicily after the Genovese introduced their original version, but being replaced with locally available ingredients? If the same hardcore extremists of original recipes had been around the first time a Sicilian made pesto with almonds there would have been a national crisis instead of developing yet another amazing dish. Not to mention that original recipes don't exist in the first place. What we call now "original" is nothing but a random aggregation/sampling of many recipes that widely changed from village to village or from household to household. There are historical documents that talk about Ragu with chicken meat and liver. And it used to be without tomato sauce until the war period. Ragu was just a generic term to indicate any meat based stew with vegetables that was reduced over a long period of time. Turns out the now "traditional" recipe is less than a century old.
@@luigiquartucci5844 lol i don't agree about disagreeing with what he/she said but i agree about the origins/traditions of the food. With that said, if you're an italian disagreeing with the comment then the more i hate you in a mere fact that italians hate versions that is not made by italians and even disagreeing to other italians about it. And also the mere arrogance that only italians can do it right when they just copied pastas to chinese. Chinese were disgusted by copying their noodles and not being traditional with their own food.
I have learned much from viewing the critiquing of the video. Because everything wrong is pointed out. I now know what I can do to fix what I am doing. If you are going to do this, it is better to do this the correct, traditional way or not do it at all. Grazi! ❤ 🍷
Quanti Genovesi sô morti?
tutti quelli che non hanno capito che nessuno di questi ha detto "pesto alla genovese" ma semplicemente PESTO!
@@giulianomamane897 ma quanto ti piace ripetere questa frase?
@@dadodim79 se non capite concetti semplici non é colpa mia
@@giulianomamane897 Ho capito perfettamente il concetto semplice che cerchi con poco successo di divulgare....il fatto è che malgrado non dichiarino apertamente di voler riprodurre pesto alla genovese, cercano di fare esattamente questo, lo hai notato vero?
giuliano mamane senti caro, se tu metti quasi tutti gli ingredienti del pesto alla genovese (ovviamente non sto dicendo che lo abbiano fatto bene) cioè basilico, pinoli, pecorino, aglio, olio che altro pesto può essere? Che io sappia ogni altro tipo di pesto ha degli altri ingredienti...
the channel should make a playlist with all the reaction videos
Signori dopo 23 anni negli usa ne ho viste di cappellate. Ricette di come rovinare la cucina Italiana.
23 in the USA, I have seen everything from wrong to worst.
The issue is no one defends Italian cooking
i suggest continue to eat hamburger. Pasta,pizza and generally italian's food let do it to us italian please. I've never seen one of us italian recipe done as it should be!!!
So like he said, Americns we are basically just making Salsa with basil and pine nuts and we are calling it pesto 😆
I mean salsa just means sauce, so they were saying it's a green sauce that doesn't quite fit their definition of pesto. But pretty much yeah.
Francamente l'affermazione che il Pesto sia nato nato a Cervo mi lascia alcuni dubbi (ma io sono di parte, essendo genovese di Prà - dove si produce il basilico migliore in assoluto). Per il resto bel video e soprattuttoongratulazioni agli chef per aver assistito con freddezza allo scempio di Sua Maestà Il Pesto. Ed infine un saluto speciale alla Signora Pina Beglia, che ho già visto in un altro vs video: l'eleganza e la compostezza di una signora d'altri tempi.
Would be interesting to do a blind test feeding these people people pestos made with ingredients added in different orders to see if they can tell the difference
They can tell the difference. They explained exactly why. In its own way cooking it's like chemistry, they explained that the pine nuts would have become creamy (no pieces left) and the basil is so delicate that you need to avoid excessive friction causing heat and degrading the product. They also said that they can understand that some people have their personal preferences or are used to different dishes because of their background, but respecting the single foods (again: keeping the flavor of garlic and basil, using the expensive pine nuts in the best way possible) should be the basis. Otherwise it's a waste of time and money.
I have no doubt that they would be able to tell the difference.
I mean, I don't think you need to be an expert to tell something has lemon juice in it. It's pretty... recognizable.
@@antonioscendrategattico2302 Especially when it has a function correlated on its percentage use, but not a taste solution.
@@b.t.7454 You don't understand what a blind test is. What you have listed are possible differences caused by technique and ingredients. The reason one does a blind taste test is to see if there is a noticeable difference or if people are making up post hoc rationalizations for using a particular method/ingredients. Also explaining a difference is not the same a detecting one.
i kinda like that format :D keep on going
These videos made me understand why I wasn’t a huge fan of food in italy. I mean some dishes were great but overall, I was underwhelmed. I think it’s because the whole word completely does their own thing with Italian food and adds flavors italians would never add. I found food in italy to be quite bland as a result. Of course, I’ve also grown up with completely different flavors but I am amazed at how different actual ITalian food is.
If having flavor means throwing random things in the plate then there's clearly an issue. That said saying that Italian food is bland is a very big oof unless you're eating stuffs with 30 different spices and 200k Scoville peppers in it
This is because Italian cuisine, which is very varied and very different according to the region of origin, prefers first and foremost the quality of the ingredients and not the quantity.
When basic ingredients are good and genuine, they do not need many spices or seasonings. The basic ingredients are generally very few (two or three) and must be in such proportions that can all be well perceived. Spices must enhance and not cover the flavors. If it is true that "we are what we eat", eating well is fundamental, and cooking is an art that deserves respect.
muck uof
Bravi !!
Da genovese so già che mi verranno le convulsioni
I like how Laura Vitale is roasted in all of these reaction videos. 🤣
I didn't know I was making pesto all wrong 🥺 Never again
i lost it when he started boiling the garlic. immediately the chef said stop haha
sono genovese e posso capire tutti gli errori tipo riscaldarlo, mettere i pinoli dopo ecc ecc... del resto questa è una ricetta che se non sei genovese non puoi rispettare così minuziosamente in maniera sacra come facciamo noi, ma il limone? il limone cosa cavolo c'entra? perchè è così diffuso come errore?
Credo che lo mettano per evitare che si ossidi il basilico... Immagino sia questo il ragionamento che fanno.
@@mikelogh93 perché informarsi su come fare bene una cosa quando puoi fare un colossale errore per rimediare ad un altro colossale errore, dico bene?
Scusa belin non son genovese ma rispetto tutte le ricette del paese e le più povere le stimo più di quelle ricercate quelle povere hanno sapore di vittorie e mix di sapori nati in contesti storici...
Forse perché ha una funzione precisa, quindi l'intuizione è giusta?
@@AlexDainese e quale sarebbe?
as an Italian living in Italy but traveling a lot, I can say that garlic outside of Italy tastes much much less. Italian garlic is far stronger that's why we use less.
1. Your cooking and your understanding of it, need to be of a certain level before you create variations of a dish, or tutorials. 2. If you deviate from the original in more than one way, give it a new name or state your deviation clearly.
First one did though
Grazie x il vid
Having dated an Italian in Italy, they’re great and passionate about their own food, but they are generally very reluctant to try other cuisines. It’s a miracle they embraced the tomato (and before that the concept of pasta) as a foreign food item into their cuisine, because these days it would be impossible to introduce new ingredients into their established cuisine.
viodio tutti • That was my point exactly, the Italians used to incorporate foreign ingredients into their cuisine, but these days no changes can be made. By the way, _all_ cuisines are abused and mistreated (interpreted and adapted to local taste) when prepared abroad. Chinese or Thai food in Italy is also not the same as in China or Thailand.
@@eleo_b In Italy you definitely won't find a Chinese restaurant owned by Italians... as a lover of Chinese and Japanese food, the ones who runs those restaurants in Italy are all Chinese people, they're abusing and mistreating they're own food culture, its not our fault
@@roccodallago1015 | They're adapting their dishes to local preferences. They want to be commercially successful. Italians have done the same when abroad. There are a lot of American-Italian dishes.
@@eleo_b you are comparing two completely different contests... Italians, especially from South of Italy, migrated in the northern states of USA at the end of the eighteenth century, year after year, through integration a part of they're food culture became part of American culture and vice versa, an example : spaghetti with meatballs...now, having sad that, here in Italy Chinese restaurants do Chinese food, Thai food and lately Japanese food, but they'are using cheap and unhealthy ingredients, those restaurants are more like fast food, we Italians, as tradition taught us, like good healthy and fresh ingredients, it is theirs decision and theirs only to cook their food in a cheap and unhealthy way, economically speaking its more convenient for them to cook this way... there are top authentic Chinese or Japanese restaurants, sadly just a few of them in comparison to the cheap ones, and only in the major cities
Rocco Dal Lago • no, I’m not comparing different things. The majority of Italian restaurants abroad are also cheapish by the way. And the reason higher quality Chinese or whatever restaurants don’t flourish in Italy is because Italians prefer their own cuisine over anything else. There is not a large market for high-end Chinese food. So they stick to takeaway level with the adjusted ingredients. Unlike other countries, where the Chinese cuisine _has_ integrated, just like Italian cuisine in America. Like in the Netherlands or in the U.K. for example. But happy to hear you’re so proud of your food. It’s great. But you’re not the only country using nice ingredients in their traditional cuisine.
I don’t know whether to laugh or cry 😂😭.