Vincenzo makes extremely great points here. Especially the fact that the "cheap fast food" ready meals are extremely expensive compared to the cost of making a dish fresh and a lot of pasta dishes are not time consuming either. Another example of how brand's can brainwash people into buying overpriced, mediocre food with high calorific and low goodness foods.
While he does, many Americans simply don’t have the time to make a batch of Ragu like Italians do. And those 60 second pastas comes through in the clutch if you’re extremely budget conscious. I don’t fool with it, but I respect it. But I believe that channels like his(when he isn’t sneak dissin us)are very helpful and informative; hell, I use his alfredo recipe quite often!
Our family calls the Olive Garden Italian fast food. It's disgusting. We were raised to cook simple Italian meals by using our grandmother's recipes. It is actually way cheaper and does not take a lot of time. It is just a personal choice to cook at home vs going to a restaurant where you will pay way more $ and have a bad meal!
It is completely ok to crack pasta before boiling when using it like macaroni for example. I keep only one type of pasta at home any given time(there really isnt any reason to hoard multiple types of pasta, they are all almost same anyway) and modify long pasta closer to short pasta for meals that are better with shorter pasta types like macaroni. I think Italy as nation is trolling people by reacting horrified face when seeing that Pasta is cracked. They really dont care if somebody cracks the pasta. They just have seen some famous person react like that and they copy behavior
I used to occasionally buy some of those “voila” frozen meals when I was in college and living in a dorm. They weren’t very good, but it was an ok way to increase the variety of food I was eating cheaply, and with essentially no kitchen space. Honestly though, I wouldn’t recommend it. I would more often do something like pasta aglio e olio which was much better, even with a cheap olive oil.
I totally agree, you don't really need to ruin a dish just to say you were able to "recreate" it despite not having the right ingredients to create it. There are other simpler recipes out there which they could have give it a try, it might be really simple and affordable to create but the flavor will always be the important deciding factor to this.
The sad thing is, that I grew up not knowing better about the truth of Olive Garden or really most Italian places. My parents didn't either. So I was born in Vicenza, Italy while my dad served in the Air Force in Aviano. We lived in Vaijont for like 2 years after I was born. I have been obsessed with Italian food, music, language, culture bc I feel connected and just naturally fell in love and drawn to the culture. This information was not as accessible in the 90's. So it was tradition that I got to go to Italian resturants for my birthday as a way to celebrate. Mind you, most the time it was Olive Garden bc it was the only one typically close to where I grew up. I was ignorant to the food being fake. And honestly, after finding channels like your's and meeting other Italian ppl, I've been educated on the truth of the food here and it has been heart breaking to realize that all those years, I thought I was celebrating my birthplace and al things Italy with bastardized recipes. America has really done terrible things to the authenticity of many culture's foods and it's mind blowing to me. What is the point of sharing different cultures's foods if it is not authentic?
I completely understand your sentiment, and I'm glad you've gained a deeper appreciation for authentic Italian cuisine. 🇮🇹🍝 It's unfortunate that sometimes cultural dishes can get lost in translation, but the good news is that more people are now seeking the real flavors and traditions of different cultures. Keep exploring and savoring genuine Italian food and culture! 😄👨🍳🍕
But anyone that grew up in the culture can easily recognize how disgusting olive garden is. Heavily americanized. I will give only one nice compliment to olive garden, their breadsticks, that is it
My aunt lived in the Italian neighborhood in Des Moines, Iowa where she learned to cook from an elderly woman who came from Italy. That wonderful lady made her own pasta, baked her own bread in an outdoor wood oven, and taught others about real Italian food.
That's a heartwarming story! 🇮🇹❤️ Learning from a true Italian nonna is the best way to experience authentic Italian cuisine. Homemade pasta and wood-fired bread, just like back in Italy! 🍝🍞🔥😊
What i have learned over the years of eating a lot of italian is that italian food is really, food that you make with what you have at home and can be done in 10 minutes. Just look at carbonara (my favorite pasta sauce), restaurant tries to make it so elitist and fancy when it’s literally the easiest thing ever. Egg, pecorino, spaghetti, peppers and pancetta or guancale. Just look at caccio e pepe: pecorino and pepper. You can make pasta with garlic and oil. We need to stop thinking that italian food is complicated or think that it need to change. For pizza tho, i believe that pizza can be whatever a culture want to it to be because the concept of pizza exist even before it was called pizza, it existed in ancient egypt, anciant greece, so pizza is the only thing i don’t mind if culture change how to make a pizza.
just on the topic of pizza, "Hawaiian" pizza was NOT invented in America but by a Greek immigrant to Canada in 1954, and as for"THICC" pizza this statement is based on the assumption that EVERYONE prefers that, different people like different styles of pizza, I knopw personally I like NY style plain cheese pizza. from some of the amazing pizzarias we have here in NYC
Here in Ohio, we had a major influx of Italian families immigrating here, including my grandparents and great grandparents, so traditional pizzas tend to be thin crust, like super thin, and square cut, unless we're doing a nonna style pan pizza.
Seriously, the first time I went to Italy was eye-opening. There were so many small pizza shops, but rarely had any toppings on them. Never realise that before. I'm used to pizzas with lots of topping from chains. And you paid by the weight of the pizza, depending on how large of a piece you want. Those pizzas were so good and so fresh (even though they reheated it back up after purchase and has no toppings, just cheese and tomato sauce), still better than any pizza chains you can find anywhere. Really miss those pizzas. And carbonara, best carbonara I have had. The food in Italy in general is of very high standard and I didn't even go to any fancy restaurants. Hope to revisit one day.
I completely agree! Traditional Italian pizzas are simple but incredibly delicious 😋🍕 The quality of ingredients makes all the difference. And you're right, you don't need to go to a fancy restaurant to experience amazing Italian food. Hope you get to visit again soon! 🇮🇹
“For 6 dollars you can make it yourself!” Truer words have never been spoken! Why buy a frozen meal in a bag that has 150 ingredients you don’t recognize? It doesn’t take much to make an incredible meal, people over complicate things lol.
Same reason I cannot buy hamburgers at mcdonalds etc.. for the cost of 1 mcdonalds burger I can make about 4 much larger hamburgers at home or 6 to 8 smaller hamburgers.
@@BrunodeSouzaLino which your cheese is not 1 dish purposes, you can use atleast 3-4 dish if you manage it good, I know it's expensive Pecorino cost me 40 bucks in thailand I know that feelings but you had to be fair
You know, I've noticed a bit of a trend on videos about Italian-American cooking: It attracts *_MASSIVE HATE_* from modern Italians. But not just hatred of the dishes being made - hatred of Italian-Americans _themselves._ Look, we don't cook what you do today. And we mispronounce the names of Italian things. But that's a result of _140 years of cultural drift,_ not malice. If you think _we're_ bad, let me tell you what the rest of the US was like 50-100 years ago. ‣ Italian Immigrants were not considered "white" by people in the US when they came here 140 years ago. They had black hair. Their complexion darkened after time out in the sun. And worst of all, _they were Catholic._ ‣ My Great-Grandfather was thrown out of school for being, "An ill-mannered guinea" … because he wouldn't apologize to the "good white kid" _who was beating _*_him_*_ up._ This was in the 3rd grade. ‣ My Grandmother, his daughter, was pretty much offered a job at the end of an interview, only to have a secretary come in and speak with the interviewer. He came back and said, "I'm sorry, Miss G., but we thought you were Puerto Rican. We don't hire Eye-talians." This was in the fcking 1930s-1940s. ‣ Even back when I was growing up in the 1970s, the rest of the US considered us Eye-talian-Americans "ethnic" and "exotic". The best pizza was still what your great-aunt made as a treat. Pizza didn't really exist outside of the major cities with an Italian immigrant population. My mom's little brother [my mom's side is Italian-American] did a cross-country trip after he turned 18. He came back with horrifying tales of what people in the middle of the US though "spaghetti with tomato sauce and cheese" was: egg noodles with _ketchup_ and _velveeta_ on it. We were all nauseated. [For you Italians: Think those plastic American-"cheese" slices, but in the form of a brick. That's velveeta.] So, Italian-Americans ended up in fairly close-knit communities, until the 1980s-1990s. So we're working off of the dishes that Italian immigrants _from the south of Italy_ brought with them 100-140 years ago, that then got all convolved together. Getting actual hard-cheeses like Romano, Grana Padana, or Parmigiano Reggiano required taking a trip to an Italian import-shop or deli. This should partially explain why _some_ Italian-American dishes resemble bastardized versions of traditional regional dishes. Another reason is that, as _immigrants,_ the 1st generation of Italian-Americans weren't rolling in $$$, so they had to economize. It's the reason why we have a taste for lots of breadcrumbs in our meatballs: nonna had to stretch the ground-beef to make it go further! Then there's the issue of mispronunciation. I'll give a full linguistic explanation in a reply to this comment, but the quick-n-dirty is: Take speakers of the southern Italian _languages,_ throw them all together into an English-speaking country, cover and let simmer for 50-100 years. We tend to drop the final vowels on words because of the immigrants who came from parts of Italy where their language dropped the final vowels. English words don't require a final vowel on every syllable. Another thing with English: we don't have isolated unaspirated-unvoiced consonants. [See my linguistics-explanation in the reply.] Nor can we combine certain consonants that are allowed in Italian. This is why you have 'p' and 'k' turning into 'b' and 'g', respectively, and why the consonant combination 'sf' turns into 'shf' [a combination that's kinda-sorta allowed in English phonotactics]. And _none_ of this is _intentional_ … it's a result of how human language works. But more on that in the reply to this. So could you modern Italians _please_ stop hating on us Italian-Americans so much? We had to cling tightly to each other to fend off the hostility from the rest of the country, and had to become proud of our ancestral Italian-heritage as a way of fighting off the bigotry. So we _like_ you guys "back in The Old Country," we really do! We still have the highly-enmeshed sense of family that you do. Most of us still speak with our hands and don't even realize it. And we consider you guys as family. We don't mean any harm, really!
So, a quick Linguistics Lesson: Phonology: The set of sounds [consonants and vowels] that are used by a language. Phonotactics: Which combinations of consonants and vowels are _allowed_ in a language. Think of it as "the rules controlling the Phonology" Aspirated Consonants: Consonants that have a "puff of air" accompanying them when you speak them. Think "'p' as in 'pie'." Unaspirated Consonants: Same consonant as the aspirated one, but with no "puff of air". Think, "'p' as in 'spy'." Unvoiced Consonants: Your vocal cords don't vibrate - you say the consonant solely with air. "p", "t", and "k" are unvoiced. Voiced Consonants: Take the unvoiced ones but engage your vocal chords when you're saying them. "b", "d", and "g" are the voiced consonants corresponding to "p", "t", and "k", respectively. Nearly all consonants in English are either Unvoiced-Aspirated or Voiced-Unaspirated. The languages of South-Asia [India, Pakistan, etc], however, have all 4 combinations: Voiced-Unaspirated, Unvoiced-Unaspirated, Voiced-Aspirated, and Unvoiced-Aspirated. Mandarin Chinese goes with Unvoiced-Aspirated and Unvoiced-Unaspirated. Ever wonder how "Peking" became "Beijing"? It's because English-speakers get mixed up by the Voiced- and Unvoiced-Unaspirated consonants. That standalone "p"-as-in-"spy" sounds indistinguishable from "b"-as-in-"bye" to a native English speaker … from _any_ country. In fact, the Phonotactics of English more or less forbids Unaspirated-Unvoiced consonants _except after "s"._ The combinations, "st", "sp", and "sk" _must_ be Unaspirated under English-language Phonotactics. But take away the "s" and move the Unaspirated-Unvoiced consonants anywhere else in a word, and any native English speaker's brain will get scrambled and hear it as Voiced. Hence the unaspirated "c" in "ricotta" and "manicotti" turned into a "g". But this happens _in every language._ The human brain, when confronted with a foreign word that violates its native-language's Phonotactics, attempt to "fix it" … by inserting vowels between forbidden-consonant-combinations, changing vowels or consonants that don't exist in the Phonology to the nearest one that does, Voicing or Unvoicing consonants, and/or Aspirating or Unaspirating consonants. This happened not only with Italian immigrants, but with _all immigrants._ And, you Italians do this, too, but in your own way: those of you who speak an Italian language or dialect whose Phonotactics require all syllables to end in a vowel end up slapping a vowel on the end of words in other languages. Hence the accent-stereotype: "It'sa me! I make-a da pasta." It's not that you Italians _can't_ or _won't_ speak like that, it's because you guys are _also _*_human_* … so your brains are automatically trying to "fix" the words in English [or any other language] by putting the "missing" final vowels back. Hopefully, this explains why Italian-American pronunciation of Italian words that survived from our immigrant-ancestors turned into such a weird-sounding [to you] mess!
Thanks for sharing your family history with me. It's important to remember where we come from and how far we've come. As an Italian, I can't speak for all modern Italians, but I appreciate the Italian-American community for keeping our culture alive in the US. Let's continue to celebrate our shared heritage 🇮🇹❤️🇺🇸
@@benjaminberkey2920 So you want I should react to hostility with hostility? Considering that Vincenzo, who owns the channel, appreciated and liked my "pedantic waste of time", I'd say that you're in the wrong here.
Mark McCummins here: As someone who has a similar ethnicity to this literary critic, I am of Scottish, Irish, and English heritage on dad’s side, Spanish & Italian on mum’s side. And I’m a traditionalist Catholic. No, Sr. B, many, many people here in the US suffered when they accepted the promise of America and her unlimited freedom and prosperity. Neither were immediate. Watch the movie “Cabrini” for a taste. Italians in particular had a very difficult assimilation in this country. Religion was often the first compromise. No, Mr. B, America was a “melting pot” that requires at least some blending. Italians did their best against the odds. Ettore Boiardi (Chef Boyardi) actually introduced Italian food to non-Italians in Cleveland, Ohio. He slightly modified it for his non-Italian diners. He jarred sauce due to diners’ requests. People started to like that there Eyetalian food. This could be where the “corruption” of the cuisine began. Hope that I’m not too long-winded for you, B-guy!
I'm from NYC and my mom and I used to love eating pizza with mushrooms on top. There are plenty of places that sell pizza without toppings. The typical NYC style pizza has a thin crust. Overall, I feel like most of his points are valid when it comes to Italian food in America for some parts of America.
A Quattro Stagioni is a nice traditional Italian pizza with mushrooms representing Autmn, there are also artichokes (Spring), tomato&basil (Summer) and prosciutto&olives (Winter). Or jumble it all up and call it Cappriciosa! ;)
So he checked the frozen food section and Olive Garden. That's like going to McDonalds to see how good American burgers are. There's a dry pasta aisle in every supermarket and an Italian restaurant in almost every town. In the northeast there a lot of Italian American family owned restaurants that have a slightly different take on Italian food but they're pretty good. Also Hawaiian pizza is pineapple and ham.
I’ll admit I eat at Olive Garden sometimes because I enjoy the taste of processed and cheap food at times. 🙈 but mi Nonno and bisnonni would roll over in their grave if they saw me ⚰️ 😂
It is completely ok to crack pasta before boiling when using it like macaroni for example. I keep only one type of pasta at home any given time(there really isnt any reason to hoard multiple types of pasta, they are all almost same anyway) and modify long pasta closer to short pasta for meals that are better with shorter pasta types like macaroni. I think Italy as nation is trolling people by reacting horrified face when seeing that Pasta is cracked. They really dont care if somebody cracks the pasta. They just have seen some famous person react like that and they copy behavior
@@jylauril This is terrible. Different shapes are good for different types of sauces and fillings Please don't tell me you make Mac and cheese with angel hair
I live in Florida and have not been to Olive Garden in years. Even my 24 year old son thinks it sucks. Between RUclips and cooking websites it's so easy to whip up something at least close to authentic.
@@SimuLordonsense. Spinasse serves excellent Piedmontese food on Capitol Hill. Across the lake in Kirkland is Cafe Juanita. And there are at least two good Italian-style pizzerias: Lupo in Fremont and Bar del Corso on Beacon Hill. I’m undoubtedly missing other restaurants serving good Italian food in and around Seattle.
Ho visto molti tuoi video ed apprezzo tanto come divulghi la tradizionalità, l'essenza e la semplicità, intesa come pochi ingredienti ma freschi e buoni, della cucina italiana. Meriteresti 20 milioni di iscritti al canale!
In addition to adapting food to local ingredients and local tastes, there is also the issue of drift - the immigrants were basing their recipes (and their descendants were basing theirs) off a snapshot of however food was made when they left home. Then home continued to evolve. So I would love to see the opinion of a 1800s youtuber of how the emigre adapted their food to what they could find in the new country and compare it to how it was at home.... And then how things changed over the following decades.
That's a fascinating perspective! 😃🍝 The evolution of immigrant cuisine over time is a complex and intriguing topic. It would indeed be interesting to see a historical comparison between the adaptations made by immigrants and how their traditional dishes evolved in the new country. Food has a rich history that reflects the cultural and culinary journey of people across generations. Buon appetito to the food historians of the future! 🇮🇹🍽️🕰️
Vincenzo! YT suggested your channel after I watched "King of Carbonara" video, can't stop watching your channel ever since! German born, European raised (I ditched Mettbrötchen and Schweinshaxn asap), traveled the world, settled on the US West Coast (California, Oregon, Nevada) and now make just about every meal fresh from scratch. Any style, Pacific Northwest, Korean, Italian, Mexican, Japanese, whichever. Never any frozen food, fast food or any chain restaurant food. We go out to eat once every 2-3 months, the rest is homecooked fresh. Your reviews are hilarious and your recipes are awesome! You've reviewed some of my favorite channels, Sam the cooking guy, Josh Weisman and Brian Lagerstrom. Have you seen "Sip and Feast"? Anyway, I do not eat pizza in the US, ever, either at a restaurant, or, for goodness' sakes, frozen. I love to eat pizza in Europe. Germany actually has some really nice authentic pizza restaurants. Funny thing is, my German friends LOVE Olive Garden. FREE breadsticks! FREE pound of pasta and two liters of tomato sauce! They also LOVE Panda Express...such a great deal on genuine Chinese food! Anyway, keep up the great work!!
I went to olive garden for a kitchen job once and by the end of it the interview the manager told me I probably wouldn't like working there because they just heat bags of food. I thanked him for the info and now I avoid that place like a plague haha.
Haha, it sounds like you had an interesting experience! It's good that you followed your instincts and preferences when it comes to the kind of kitchen work you enjoy. Authentic cooking and quality ingredients can make all the difference. Keep pursuing your passion for great food! 👨🍳🍽️😄
2:18. Ma io mi chiedo semplicemente una cosa. Se fossero delle marche locali americane, ovviamente non mi meraviglierei. Ma vedere su quelle confezioni nomi famosi italiani offrire quelle cose, c’è solamente da scuotere la testa ! I manager delle nostre famose marche, pur di far soldi all’estero (adeguandosi allo strano gusto della gente locale e rovinando così la cultura culinaria italiana), sarebbero capaci di vendersi anche l’anima. In effetti fanno la stessa cosa che fanno molti ristoratori italiani sparsi per il mondo. Io lo vedo qui in Germania. A loro interessa solo guadagnare soldi fregandosene dell’originalità dei nostri cibi ed offrono pietanze tipo una “carbonara” con scritto sul menu…. “prosciutto cotto, uova e panna” (praticamente come la farebbe anche un classico tedesco a casa sua).
si adeguano al palato americano, deve essere veloce senza perdere tempo in cucina, e così nasce la pasta che cuoce in pochi secondi, la Barilla non la vende in Italia xke nessuno la comprerebbe, ma in america che non capiscono una mazza e vogliono essere veloci, dove tutto si trova in scatola pronto per consumare, va più che bene. Neanche un purè di patate fanno il più delle volte usano quello istantaneo disidratato, aggiungono acqua e il purè è pronto. Ho visto anche americane che mettono le patatine fritte in tegame con acqua per fare il purè, ne vogliamo ancora parlare?
I really loved your spaghetti alio e olio recipe Vincenzo!!! I strictly follow your recipe and make it atleast once a week!!! ❤️❤️ Thanks and lots of love from India!!!
It is completely ok to crack pasta before boiling when using it like macaroni for example. I keep only one type of pasta at home any given time(there really isnt any reason to hoard multiple types of pasta, they are all almost same anyway) and modify long pasta closer to short pasta for meals that are better with shorter pasta types like macaroni. I think Italy as nation is trolling people by reacting horrified face when seeing that Pasta is cracked. They really dont care if somebody cracks the pasta. They just have seen some famous person react like that and they copy behavior
Italian American, Mexican American, Chinese American cuisines are just that, individual cuisines and are just as legitimate as the ones that inspired them. I'm glad that there is more interest in the traditional mother country versions. It brings fresh blood into the kitchen. But the test of any cuisine is if it tastes good and the best of American hybrid foods pass that test.
Bravo Vincenzo! Great video, you are truly an ambassador for Italian cuisine! I like how you debunked some of what he was generalizing about Italian food...there are a lot of stereotypes about both America and Italy (by the way, as a Canadian, Kraft Mac and Cheese is an iconic staple, but I would say that poutine is right up there with our "national dish" HAHA). We have some great authentic Italian restaurants here, I worked at one owned by a couple from Roma (best gnocchi dish I have ever had so far). There are a few pizza places here that use wood burning ovens and authentic ingredients. Places like Dominos and Pizza Hut I cannot stand. I would say that the most disgusting yet successful food chain here and around the world is McDonalds. If you like eating plastic and chemical infused cardboard, that's the place to eat. Grazie again!!!
You're absolutely right! Italian Americans, like many immigrant groups, adapted their culinary traditions to their new home while still keeping their heritage alive. It's a beautiful blend of cultures and flavors! 🇮🇹🇺🇸🍝😄
at 17:22, actually the channel, ''Tasting History'', found that the oldest written reference to the term pizza was from Rome and it was a dish served to the pope.
The name voila is not even correct written.... Voilà would be better but as you said it is French and not Italian. Thank you very much, Vicenzo, for sharing your wonderful reaction video with us. Greetings to Suzanne, to Sebastian, to your familiies in Italy and in Australia and to you from the Swiss Kitchen Dummy.
I have made many of your recipes and turn my nose up at most Italian restaurants here in America. It is hard to even find the ingredients to make authentic Italian food. I have to find the ingredients on the web or specialty stores and even that is a long search before you find good quality ingredients. I found an “authentic” Italian meat market from New York and bought a bunch of different meats to try, mostly because they have imported guanciale which is very hard to find, I also got some meatballs, and those were nowhere near as good as the ones I made from your recipe, very disappointing, but at least I can make some Carbonara in 2024! Thank you Vincenzo for the great recipes and funny reaction videos❤ HAPPY NEW YEAR 🎉
@@vincenzosplate I learned a lot from you also the dough recepie from your video with Lucio de Falco and because i traveled to italy every year since i was 2 years old and always miss the original cuisine at home (even if i only live a 3 hour drive away from the Italian border) i try to find the most original recepies. Thank you for your channel 😁😊. And of corse the first Pizza when i make the dough is made with a fresh ball of dough 😉😁
Vincenzo...new subscriber here! Ok, I have to reply. I am (or was) a typical American. I grew up thinking places like Olive Garden, Maggiano's, and Carrabba's served authentic Italian food. It wasn't until the past few years (I'm 56), that I realized I've been lied to! Now, I'm starting to make my own Italian food, and I don't put cream in my Carbonara or use cream cheese in my Alfredo...and I'll never go back! As far as the rest of Americans, they'll still be happy enjoying the "Italian' experience through places like Olive Garden. I can't blame them though. Most Americans think microwave BBQ chicken Alfredo pizza is authentic Italian food! Side note: I love pineapple pizza too!
Thank you so much for subscribing and for sharing your experience! I'm glad to hear that you're making your own authentic Italian food now. It's always a pleasure to help people discover the real Italian taste 😊👨🍳🍝
Mark McCummins here: Vincenzo, your channel is the best for, not only recipes, but also an enjoyable look at life. Food should enhance life; good food makes this tough world a bit more tolerable.
Okay, I like this guy (talking about the guy you're watching, you earned my appreciation a year or 2 ago), using the Team America - World Police clip is pretty great, even if he is not always super accurate.
You're absolutely right, and I stand corrected! Hawaiian pizza does indeed have its roots in Canada, and it's named after the brand of canned pineapple used in its creation. Thank you for the clarification! 🇨🇦🍕🍍
I agree with you, there are hidden gems waiting to be discovered. I would really like to suggest people to take on authentic Italian pizzas as they are healthier compared to those bought at chain restuarants.
indeed! but it's still American style pizza. There is absolutely nothing wrong with good American pizza, but compared to what you find in Italy, it is not the same thing. I live in Munich now and I am lucky enough to have two pizza joints in my neighborhood that never fail me. One goes in the traditional neapolitan style, and the other is the closest thing I've found over here to NY style pizza (which is weird, as I could never find anything close to that in the US outside of NY). I enjoy both but the neapolitan pies are much lighter, with fresh mozz + good olive oil and fresh basil, and the crust is more flavorful with a fantastic texture. Objectively speaking, the neopolitan style is far superior in every way. But for nostalgia and a taste of "home" I will never be able to quit the other place.
I was born in Germany, but I lived in Italy for 14 years of my childhood and early teenage. The first time I visited America, in 1977, I went to a food chain called Sbarro's in NYC and believe me: it was the most hideous experience I've had with what they call pizza. Soggy, salty, oily slice of baked dough covered with the most terrible tomato pasta and slices of some salsiccia they call pepperoni for some reason I can't understand, covered with an elephantine amount of fake mozzarella and powder garlic. Tons of garlic powder. I've tried once more back in the 90's but it was the same s**t as it was before. I don't dare to try eating a "really Italian meal" in America. I've learned my lesson with vile lasagna, horrendous spaghetti, Alfredo pasta swimming in heavy cream and carbonara made wit peas, creamand garlic.
Loved the video vincenzo your a amazing RUclipsr I love watching your videos thay are amazing and fantastic and the greatest and the coolest and the best I love learning things from you vincenzo
"Some Americans actually believe pizza is from America" "This is a declaration of war!" I also love your diplomatic response to Barilla pasta. It's not even in my top ten. I know what you really wanted to say. It's not even in my top ten, in fact I'd just throw it in the trash.
Well to tell you honestly, I used to cook pasta using Barilla as a brand, and since I progress further into the industry, I was introduced to different kinds of brands that had better quality over Barilla. After I tried those other brands, I never wanted to go back to the low quality ones.
The glorious thing about food is that you can add and take away things to make it to your liking. Sure it is not authentic then but who cares? A lot of restaurants that make this sort of food say inspired. Heck look at olive garden... it doesn't say Authentic anywhere in fact it literally says Italian-American. I really hate how so many get angry at this stuff but don't realise they almost never claim it as authentic food. As for the quality that's different of course. I think another thing that's kinda dumb to bring up is the fact that its cheaper to make your own... Everyone knows that? People are not going to these places, ordering etc for cheaper food. They are doing it as they are out with a family, date, work made them really tired etc.
In Germany (where I'm from) an Italian restaurant is led by Italians. They came to Germany in the 50s to find work. That period ist called "the economic miracle". At the same time Germans discovered Italy as a destination for vacation. We luckily know what faked Italian food is and avoid it. ❤🇮🇹
That's a wonderful piece of history, amico! 🇮🇹❤️ It's great to hear that in Germany, Italian restaurants are often led by Italians, ensuring an authentic culinary experience. It's all about savoring the real flavors of Italy. Buon appetito! 🍝😄👍🇩🇪
It's not just Italain food, Chinese too. I was in an Indian restaurant and ordered Palak paneer, the waitress asked "you know that doesn't have meat in it?" Yes, I know. I went to an authentic Chinese restaurant and ordered a bitter melon dish, she looked at me and asked if I was sure I wanted that. Friends took me to a Thai restaurant in Iowa. I used to live in Thai Town in LA, the moment I walked into the door in this place in Iowa I knew it was fake. No picture of the King ot Thailand, amd when I ordered a Thai dish I could easily get in LA, they said "what's that?"
I totally get what you mean, it's frustrating when restaurants claim to serve authentic cuisine but fall short. 😔 Hopefully, my recipes can help you recreate the real deal at home! 🇮🇹👨🍳
@@vincenzosplate I'm trying. I've started making myself Margherita pizza, when the teen wants pasta Alfredo I make the cheese sauce instead of using the sticky gloop out of the jar. I'm ordering good pasta over the internet, I bought "traditional" vinegar over the weekend, inspite of the price. 😲 My doctor told me to lower my salt intake, so I've been watching videos on making my own Tuscan salt-free bread, and I'm going to make my own pasta sauce today and not use the (admittedly good) jarred stuff I've been buying which is loaded with salt. Been watching videos on what Itlalians actually eat daily, since it's my favorite cuisine, and see a lot more veggie dishes and not the mounds of wonderful pasta I expected. I'm going to try making some of those. Need to lose weight, getting old is not great. 😆 All of this can be traced back to watching one of your reaction videos on someone making something Italian badly. By the way, if you go to Hawaii, have pineapple. It's amazing the difference when you get it there. I was there for a week years ago, and had it every day. So different when it's really fresh and served at its optimal time for flavor.
That's wonderful to hear! 😄👨🍳 Learning and sharing culinary knowledge is what it's all about. Keep experimenting and enjoying your Italian cooking journey! 🇮🇹🍝👌
I remember about 10 years ago, lots of chefs on TV and on the net were telling people to save time by cooking pasta directly in the pan with the sauce. That cooking it this way would allow the pasta to absorb the sauce so that it would have more flavor. Don't be surprised if so many people these days make this mistake. They were thought bullshit by celebrity chefs who don't know shit.
Ah, I understand your frustration! 🍝😅 While some cooking tips may work for certain dishes, traditional methods often yield the best results in Italian cuisine. Grazie for sharing your thoughts on this! 🇮🇹👨🍳👌
I think it works only on lobster pasta. I didn't do it in my kitchen (had a restaurant in a small island in Greece) but a friend of mine did it at his house and it was tasty as any other lobster pasta. Probably because you have the time to cook it all together.
The thing is, about frozen pizza, it is cheaper to buy a frozen pizza than make a pizza from scratch. I love making pizza from scratch. It is delicious, but with the cost of food these days...
Late to the party. Like most generalizations about the quality of American food - you get what you pay for. You either have the time and energy to actually cook food - or the money to go where it is stocked and/or prepared well - or you don't. The lowest quality is definitely worse in the US than in Europe, but you can get ingredients at the store that are every bit as good as what you would get in Europe (except San Marzano). Going to the frozen food section to showcase how bad American Italian food is while totally skipping the massive produce sections and pasta aisles that feature generic, mass-produced, or artisan is disingenuous. Wealthier areas have stores devoted just to selling oil and vinegar, let alone produce and butchers
Those 60 second pastas are interesting. They taste similar to cheap pasta, but are already moist and soft so you just get it warm, basically. It doesn't require refrigeration and I think it usually lasts at least a few months. I tried some out of morbid curiosity and it's no De Cecco or Rao's (or especially not fresh handmade pasta) but if you're looking looking for a very quick pastaish thing and don't care much about what it tastes like, it's pretty edible. But for those of us who love cooking great food and have time to do something decent, they're somewhat silly IMO.
Unfortunately, cater to customers might be reason why many restaurants had to tweak something may never existed in Italy. It's just like American-Chinese restaurants came up with egg rolls and some dishes/Appetizers such as General T'sao Chicken, Crab Rangoon, etc don't exist in China ,but they're designed to attract Americans. Olive Oil Garden may not true Italian ,but I do love never ending Pasta Bowls along with salad and breadsticks. Speaking of pizza, local pizza restaurants are always superior to chained pizza restaurants. I do agree there are no such true Italian pizza unless they happened to be created by Italian immigrants who might brought Italian cuisines to US many years ago.
Absolutely, catering to local tastes sometimes leads to unique creations. 🍽️😄 While not strictly Italian, those never-ending Pasta Bowls do have their charm! Grazie for sharing your thoughts and embracing the diversity of cuisines! 🙏🏻🍝❤️
I understand your sentiment, amico! Many agree that Olive Garden doesn't quite capture the essence of authentic Italian cuisine. It's all about savoring real Italian flavors! 🇮🇹🍝😄
If you enjoy an Italian grocery store, you would absolutely love a Mexican grocery store in the southern part of the US. And you would really really love a Cajun meat market.
@@vincenzosplate Asian markets in the US are also very much worth a visit. The best ones are on the west and east coasts for sure. I had one near my house in Boston that I visited often, and I swear walking through the doors was like instantly traveling to another, far away land. The unfamiliar ingredients were abundant - teeny tiny gobi fish, duck tongues, an insane fish counter with tanks of live crabs and fish that they would club to death then clean to order, fresh durian (yes the place reeked of durian, which is somewhere in the direction of rotting meat), unusual vegetables, herbs, endless rows of snacks from japan, china, korea, etc... absolutely fabulous.
To be clear, we have bottom of the barrel pizza (chains). Mid grade pizza, usually thicker or breadier than neopolitan, but with fresher and higher quality ingredients than the chains. And artisanal pizza. Neopolitan style crust, but still typically with more toppings. But you can often order a decent thin beautiful neopolitan pizza at any mid grade and up pizzeria. Roca in Baton Rouge makes an outstanding pizza, dare I say, better than some of the pizzas I had in Rome/Naples.
Hi Vincenzo. Really like your video's. You nail it. Mi mother was born in Loreto Aprutino, we still have family there. When we go, we also visit Pescara, Monte Silvano. Keep up the good work. Greetings from Belgium
I lived 7 years in California, and people there (even older people) can't cook. My ex-girlfriend learned cooking from me, but her mom AND her Grandmom couldn't cook at all. Her grandma could cook only one recipe (a bland vegetable soup) and her mom was even worse. Some of her food was hardly edible at all, my dog would not have touched it..... My German mother and grandmother were excellent cooks and I learned a lot from them. In the USA there are generations of people who can't cook and eat microwave meals or fast food instead. The worst cooking videos you find on the internet are all from the US.
@@vincenzosplate It is completely ok to crack pasta before boiling when using it like macaroni for example. I keep only one type of pasta at home any given time(there really isnt any reason to hoard multiple types of pasta, they are all almost same anyway) and modify long pasta closer to short pasta for meals that are better with shorter pasta types like macaroni. I think Italy as nation is trolling people by reacting horrified face when seeing that Pasta is cracked. They really dont care if somebody cracks the pasta. They just have seen some famous person react like that and they copy behavior
Would be interesting to see you react to Argentinian Italian. I think it is much closer to Italian than Italian American (because we had lots of Italian nonnas and our infrastructure is more like europe than US-no hugely massive processed food industry. But also there are local inventions by Thise of Italian descent-like “milanesa napolitana”-not quite unlike chicken parm, but made with breaded veal) and the pizza (very different and to be honest, pretty amazing). I sometimes think of it as another Italian regional cuisine, but I wonder.
Argentinian Italian cuisine does have its unique character, influenced by Italian immigration and Argentine culture. It would indeed be interesting to explore and react to the culinary creations that blend Italian traditions with local ingredients and tastes. Milanesa napolitana and Argentine pizza are great examples of how Italian culinary traditions have evolved in different regions! 🍕🍽️🇦🇷😄
I've been making more REAL Italian food since watching this channel, but I can say I was shocked at how expensive Italian ingredients are in the states. A very very small block of Pecorino Romano was nearly $20 usd at my local supermarket. And when I looked on the label, MADE WITH COWS MILK!! Americans simply do not understand Italian food, even down to the simplest of basic neccessary ingredients.
oh yes I know. I have lived in Germany for 12 years and I'm *still* amazed at the stuff I can buy here, and for such reasonable prices. I picked up a cheap, prepackaged wedge of pecorino romano (about 200 g) for about 4.50 euros last week. The really good stuff from a cheese shop goes for a little more than twice that price. Of course even the cheap stuff is made with sheep milk. It's *actually* pecorino ;)
You've touched on an important point, amico! 🧀 Italian ingredients can be expensive and sometimes challenging to find in the U.S., and there can be variations in the quality and authenticity of certain products. It's all about the passion for authentic Italian cuisine and the dedication to sourcing the best ingredients when you can. Keep exploring and enjoying the flavors of Italy in your own kitchen! 🇮🇹🍽️😄
His statement about Americans eating pizza sauce cooked from a jar makes no sense most pizza shops buy number 10 cans of sauce usaally from California and a pizza sauce is never cooked
Corporations ruined Italian food not Americans themselves. You had corporations tell you this and that were authentic but Italian Americans like myself know that it isn't real Italian food and we adapted our palates to what was readily available in America and made Italian American cuisine and corporations took even that and bastardized it so much that many blame Italian Americans for saying things were authentic when many never claimed it was authentic to Italy. Blaming America is such a cop out when it comes to food when other countries bastardize the cuisine way worse than even we did
@vincenzosplate. actually, chain pizzas are that bad here in America. But there are excellent pizza places - although I am only familiar with NY or Connecticut style.
This video makes it sound like Italian Americans had no influence on the evolution of Italian Food in America, or Canada. When Italian families settled in America, in NY especially, they brought their food with them and they made changes to appeal to a wider range of customers. Italian American food is like Chinese American food. Its not "authentic" Italian or Chinese food but that does not mean that its crap. Italian American food was inspired by Italian food and then became something all its own. There are Italian restaurants in North America that offer a more authentic experience and if you want that you need to find it. Italian American food is not garbage.
I got a gift card to Olive Garden recently. I thought it was a good experience. Maybe because I didn't have to put up my own cash for it though. Something to note is there are regional versions of real Italian American food. NY, Philly, Chicago, San Fransisco all have their own take. I think closest to Italy is probably Little Italy San Fransisco because they have the climate to get the freshest ingredients.
Thanks for sharing your experience! Yes, every region in Italy has its own take on traditional dishes, and even in America, Italian American food can vary. It's all about respecting tradition and using fresh ingredients. 😊🍝
Hey there! You're absolutely right! 🍕🌶️ Peperoni pizza is undeniably popular, but in Italian, "peperoni" actually refers to bell peppers. Fun linguistic twist! 😄🇮🇹 Thanks for the comment!
yes...as Vincenzo says, that's peppers over here. And in Germany it's quasi-hot pickled peppers (like pepperoncino). Sure you can get pizza with salami. There are so many varieties that may be used, but not one of them is anything like American pepperoni.
My favourite toppings are spinach and pineapple. The bitterness of the spinach and the sweetnes of pineapple is just great. Call it creative or call it disgusting, I love it
Haha...we have the czech restaurant nearby (Berlin-Karlshorst) which has seven main dishes....at first i was surprised, but then i remembered "the fewer the better". And they a pretty good.
Honestly … Go to any Restaurant wich was Awarded any Stars by guide Michelin … Many of the best only offer a Multi course Menu … Of the have more its usually 2-3 entrees, 2-3 Main courses (usually 2 meat and one Fish dish) and one or two Desserts, Thats it … Less is more … fresh local high qualitativ ingredients
@@klofisch That actually isn't true. I went to a Michelin starred Restaurant in Berlin and had an amazing experience. Yes, the dishes are kind of small but you get a lot of them and you won't leave the place hungry, trust me. I was absolutely full, couldn't eat anymore ahaha
Ciao, sono italiano, ti seguo e stasera vado a mangiarmi una bella pizza artigianale in una birreria che la fa lievitare con gli lieviti della birra da loro prodotta. Vedere certe cose mi fa solo dispiacere per coloro che non possono godersi il "real deal". Peccato perché credo che la gastronomia americana locale tutto sommato possa offrire delle ottime cose senza emulare troppo le gastronomie altrui - anche perché un conto é ispirarsi, un'altro é imitare male.
Vincenzo, have you considered publishing a book of original traditional Italian recipes I think that this would benefit the whole Internet community pizza! you can commentary and comment practices in the recipes and ways to vary them in an Italian way! Of course, I would love to purchase a copy of this book for my cooking library!
I’ve been visiting a small town outside of Venice, Italy since 2014, and finally moved there last year. Although there is a supermarket within walking distance from my home, I prefer to buy products, from the butcher, the fruit and vegetable store, the bakery, deserts from the pasticceria, and anything else from the local mom & pop store. They get to know you, and you become friends, almost family. I buy what I need for a day or two. To ME, it’s a more enjoyable experience. When I order pizza, I usually get diavola, (salame piccante our pepperoni pizza there is no pepperoni in Italy) or an everything pizza.
ChatGPT Living in a small town near Venice and embracing the local shopping experience sounds absolutely wonderful! Building relationships with local shop owners and enjoying fresh, quality products is a fantastic way to immerse yourself in the culture and community. Diavola pizza is a popular choice with its spicy salami, and Italian pizzas do have their unique characteristics compared to their American counterparts. It sounds like you're savoring the true Italian lifestyle! 🍕🛍️🇮🇹😄
My momma (and now I) would break spaghetti into sixths to use along with ditalini and other pastas in fagioli, but never when spaghetti is a main dish.
That's interesting! It's amazing how food traditions can vary from family to family. Thanks for sharing your mom's method, it's always fascinating to learn different cooking techniques. 😄🍝👨🍳
@@vincenzosplate oh please don't. You can just walk in and look at what people are eating to get the full picture, then leave without poisoning your soul with that stuff. OR just find a youtube video :D I still remember the look of horror on my Italian coworker's face when I described typical Italian American food to him, and in particular, olive garden food. At one point I actually thought he was going to cry. He kept asking questions and I should have known to stop or at least leave out the worst of the details. Poor guy - he had no idea! I still feel a bit guilty for telling the whole truth.
Olive Garden is a running joke in my family. Basically dad went to NYC once and not only does that city have perhaps the best Italian cuisine in the US but also other fantastic cuisine from around the world too. Dad was getting off a public transit system and saw two women from somewhere in the deep south and he overheard these two individuals saying "Look an Olive Garden, we have some place to eat tonight." I mean come on. Another bad "Italian" restaurant is The Original Spaghetti Factory.
Haha, that's quite a story, amico! 🍝 It's true that New York City offers a diverse culinary scene with some of the best Italian cuisine you can find. It's always amusing when people's perceptions of Italian food vary, especially in places like NYC. As for The Original Spaghetti Factory, it seems it didn't quite live up to the Italian food standards either. 😄 Let's continue to appreciate the real deal when it comes to Italian cuisine! 🇮🇹👍
OMG the most dangerous and disgusting fake italian thing I've made a mistake to buy is the green "pesto." I'm afraid to name the brand. I was horrific and is the most pestulant, putrid and pest filled puree!!! Sorry, i cant say it with nice words. The stuff was a lardy, greezie and tastess slime!!! It coated my mouth like a plastic frosting pumped from an old abandon oil well! It was beyond salted. It was so salted as to prevent swallowing it. It was salted, to leave No OTHER flavor on this death bed a chance to even sqeek out a faintly whispered "Ciao". " Hello, are you in there, my sweet basil???😢 anyone???".... "Pesto Pesto Pesto!!!!" There was not an answer in any "basil" or pine nut language from the fake green depths of that disparate derangement and it's thinnly disguised diminution of death in a jar. :_(
Oh no, that sounds like a true pesto nightmare! 😱🌿🤢 It's always disappointing when fake imitations ruin the authentic flavors. Stay tuned for more real Italian goodness to cleanse your palate! Grazie for sharing your experience! 🙏🏻🍝
Chef Boyardee is barely edible! It comes in a can and is good for someone who is starving. But it tastes like canned glop. Maybe Chef Boyardee was a great chef somewhere but not now.
This comes from Wikipedia. Just easy to grab it from it Ettore Boiardi (October 22, 1897 - June 21, 1985), better known by the Anglicized name Hector Boyardee, was an Italian-American chef, famous for his eponymous brand of food products, named Chef Boyardee. He was an Italian immigrant came from Emilia-Romagna Italy
A few comments here... Saying that "you would rarely have an American pizza that doesn't have meat on it" is a flat out lie. More than half of all pizza sold in the US is "plain cheese" pizza that has no meat. Also, claiming that pizza in general is Italian and that Americans have somehow ruined it is also a lie. For starters, flat breads were invented in northern Europe long before Italy was a glint in anyone's eye. And tomatoes are native to the Americas. People were making "pizza" in America before anyone in Italy ever even saw a tomato.
Not really Europe has been around for tens of thousand of years american two hundred years. For example apple pie actually is British not American. Apple pie came too America with the British.
Same goes for the burger bbq so on. America just steals other countries food and claims it as their own. You want real apple pie cone to britain. It is very different from the us "version" and much better. I'm British and I have had American versions of fish and chips. It is a complete laughing stock. Over here the fish is fresh from the ocean homemade chips and a slice of lemon. Lemon is optional. It is delicious. Especially the fish. In America it tastes like crap. I had to remind them the fish and chips is a british dish not American.
I appreciate your feedback! 🍕😊 Pizza in America can indeed vary widely from region to region, with each area having its unique style and preferences. It's all part of the diverse pizza landscape! 🇺🇸🍕👍
Vincenzo makes extremely great points here. Especially the fact that the "cheap fast food" ready meals are extremely expensive compared to the cost of making a dish fresh and a lot of pasta dishes are not time consuming either. Another example of how brand's can brainwash people into buying overpriced, mediocre food with high calorific and low goodness foods.
A burger costs more than a salad in most places.
Grazie mille! I’m happy to hear someone that agree with me 🙏🏻
While he does, many Americans simply don’t have the time to make a batch of Ragu like Italians do. And those 60 second pastas comes through in the clutch if you’re extremely budget conscious. I don’t fool with it, but I respect it.
But I believe that channels like his(when he isn’t sneak dissin us)are very helpful and informative; hell, I use his alfredo recipe quite often!
@@mindme6904 use carrots to replace sugar then remove them
Yes! It's like this for a vast majority of "cultural" foods and creates a stigma in and around the beautiful stories behind the dishes.
Olive Garden is Italian McDonalds. To even call their food Italian is an insult.
I’ve heard it called the Italian Denny’s .
@@donna7873 I agree even though McDonald’s also failed at spaghetti and pizza
Yeah 👏🏻👏🏻👏🏻 well said
Our family calls the Olive Garden Italian fast food. It's disgusting. We were raised to cook simple Italian meals by using our grandmother's recipes. It is actually way cheaper and does not take a lot of time. It is just a personal choice to cook at home vs going to a restaurant where you will pay way more $ and have a bad meal!
I think thats a good comparison. I love cheeseburgers, but not mcdonalds cheeseburgers.
My friend told me he ate at Olive Garden for his birthday I told I’m sorry but then he got confused
Hahahaha omg
He probably loved it
It is completely ok to crack pasta before boiling when using it like macaroni for example. I keep only one type of pasta at home any given time(there really isnt any reason to hoard multiple types of pasta, they are all almost same anyway) and modify long pasta closer to short pasta for meals that are better with shorter pasta types like macaroni. I think Italy as nation is trolling people by reacting horrified face when seeing that Pasta is cracked. They really dont care if somebody cracks the pasta. They just have seen some famous person react like that and they copy behavior
@@jylauril No
@@anitaiovinelli1903 dont be such drama queen
@Atomiton stop spamming
I used to occasionally buy some of those “voila” frozen meals when I was in college and living in a dorm. They weren’t very good, but it was an ok way to increase the variety of food I was eating cheaply, and with essentially no kitchen space. Honestly though, I wouldn’t recommend it. I would more often do something like pasta aglio e olio which was much better, even with a cheap olive oil.
I totally agree, you don't really need to ruin a dish just to say you were able to "recreate" it despite not having the right ingredients to create it. There are other simpler recipes out there which they could have give it a try, it might be really simple and affordable to create but the flavor will always be the important deciding factor to this.
The sad thing is, that I grew up not knowing better about the truth of Olive Garden or really most Italian places. My parents didn't either. So I was born in Vicenza, Italy while my dad served in the Air Force in Aviano. We lived in Vaijont for like 2 years after I was born. I have been obsessed with Italian food, music, language, culture bc I feel connected and just naturally fell in love and drawn to the culture. This information was not as accessible in the 90's. So it was tradition that I got to go to Italian resturants for my birthday as a way to celebrate. Mind you, most the time it was Olive Garden bc it was the only one typically close to where I grew up. I was ignorant to the food being fake. And honestly, after finding channels like your's and meeting other Italian ppl, I've been educated on the truth of the food here and it has been heart breaking to realize that all those years, I thought I was celebrating my birthplace and al things Italy with bastardized recipes. America has really done terrible things to the authenticity of many culture's foods and it's mind blowing to me. What is the point of sharing different cultures's foods if it is not authentic?
I completely understand your sentiment, and I'm glad you've gained a deeper appreciation for authentic Italian cuisine. 🇮🇹🍝 It's unfortunate that sometimes cultural dishes can get lost in translation, but the good news is that more people are now seeking the real flavors and traditions of different cultures. Keep exploring and savoring genuine Italian food and culture! 😄👨🍳🍕
But anyone that grew up in the culture can easily recognize how disgusting olive garden is. Heavily americanized. I will give only one nice compliment to olive garden, their breadsticks, that is it
Should I open a restaurant in USA?
Yes 😂
Yes
Yes
Yes
NO! You will have to change the ingredients so it will not taste Italian anymore!
You can always pick out the Olive Garden regulars. You’ll spot them in their pajamas at the Wal-Mart next door.
My aunt lived in the Italian neighborhood in Des Moines, Iowa where she learned to cook from an elderly woman who came from Italy. That wonderful lady made her own pasta, baked her own bread in an outdoor wood oven, and taught others about real Italian food.
That's a heartwarming story! 🇮🇹❤️ Learning from a true Italian nonna is the best way to experience authentic Italian cuisine. Homemade pasta and wood-fired bread, just like back in Italy! 🍝🍞🔥😊
I just turned 22 and I found you last year I have not bought jarred Parmesan or shredded cheese ever since
Woooow 🤩 great job 👏🏻 and Happy birthday!
Parmesan is an imitation of Parmigiano Reggiano, they are not the same thing
@@gr122 "Parmesan" is sawdust that thinks it's been to Italy.
What i have learned over the years of eating a lot of italian is that italian food is really, food that you make with what you have at home and can be done in 10 minutes. Just look at carbonara (my favorite pasta sauce), restaurant tries to make it so elitist and fancy when it’s literally the easiest thing ever. Egg, pecorino, spaghetti, peppers and pancetta or guancale. Just look at caccio e pepe: pecorino and pepper. You can make pasta with garlic and oil. We need to stop thinking that italian food is complicated or think that it need to change. For pizza tho, i believe that pizza can be whatever a culture want to it to be because the concept of pizza exist even before it was called pizza, it existed in ancient egypt, anciant greece, so pizza is the only thing i don’t mind if culture change how to make a pizza.
Couldn’t agree more with everything you said, my friend! Wow! Thank you for this comment 👏🏻👏🏻👏🏻
@@vincenzosplate Thank you for your amazing videos. You made me want to learn how to cook.
It's not just Italian food. Americans do it with every food they cook.
The pizza thing is not true, pizza is what evolved in Napoli, which is different, other dishes are more like focacce etc
@@neilgayleard3842 Americans mess up the food around the world.
just on the topic of pizza, "Hawaiian" pizza was NOT invented in America but by a Greek immigrant to Canada in 1954, and as for"THICC" pizza this statement is based on the assumption that EVERYONE prefers that, different people like different styles of pizza, I knopw personally I like NY style plain cheese pizza. from some of the amazing pizzarias we have here in NYC
thanks for letting me know
@Vincenzo's Plate your channel is awesome Vincenzo! Thanks for the amazing videos
Pineapple with hot peppers actually taste pretty good 🤷🏻♀️
Here in Ohio, we had a major influx of Italian families immigrating here, including my grandparents and great grandparents, so traditional pizzas tend to be thin crust, like super thin, and square cut, unless we're doing a nonna style pan pizza.
Seriously, the first time I went to Italy was eye-opening. There were so many small pizza shops, but rarely had any toppings on them. Never realise that before. I'm used to pizzas with lots of topping from chains. And you paid by the weight of the pizza, depending on how large of a piece you want. Those pizzas were so good and so fresh (even though they reheated it back up after purchase and has no toppings, just cheese and tomato sauce), still better than any pizza chains you can find anywhere. Really miss those pizzas. And carbonara, best carbonara I have had. The food in Italy in general is of very high standard and I didn't even go to any fancy restaurants. Hope to revisit one day.
I completely agree! Traditional Italian pizzas are simple but incredibly delicious 😋🍕 The quality of ingredients makes all the difference. And you're right, you don't need to go to a fancy restaurant to experience amazing Italian food. Hope you get to visit again soon! 🇮🇹
“For 6 dollars you can make it yourself!” Truer words have never been spoken! Why buy a frozen meal in a bag that has 150 ingredients you don’t recognize? It doesn’t take much to make an incredible meal, people over complicate things lol.
When every single recipe requires a type of cheese that can cost over 200 bucks per slice in some countries, you can't.
Same reason I cannot buy hamburgers at mcdonalds etc.. for the cost of 1 mcdonalds burger I can make about 4 much larger hamburgers at home or 6 to 8 smaller hamburgers.
Exactly I can get solid Parmesan and Great fettuccine here for about ten bucks
@@BrunodeSouzaLino which your cheese is not 1 dish purposes, you can use atleast 3-4 dish if you manage it good, I know it's expensive Pecorino cost me 40 bucks in thailand I know that feelings but you had to be fair
Wow 🤩 I love you now! Thank you so much for your comment, I’m so glad you agree with me!
You know, I've noticed a bit of a trend on videos about Italian-American cooking: It attracts *_MASSIVE HATE_* from modern Italians. But not just hatred of the dishes being made - hatred of Italian-Americans _themselves._
Look, we don't cook what you do today. And we mispronounce the names of Italian things. But that's a result of _140 years of cultural drift,_ not malice. If you think _we're_ bad, let me tell you what the rest of the US was like 50-100 years ago.
‣ Italian Immigrants were not considered "white" by people in the US when they came here 140 years ago. They had black hair. Their complexion darkened after time out in the sun. And worst of all, _they were Catholic._
‣ My Great-Grandfather was thrown out of school for being, "An ill-mannered guinea" … because he wouldn't apologize to the "good white kid" _who was beating _*_him_*_ up._ This was in the 3rd grade.
‣ My Grandmother, his daughter, was pretty much offered a job at the end of an interview, only to have a secretary come in and speak with the interviewer. He came back and said, "I'm sorry, Miss G., but we thought you were Puerto Rican. We don't hire Eye-talians."
This was in the fcking 1930s-1940s.
‣ Even back when I was growing up in the 1970s, the rest of the US considered us Eye-talian-Americans "ethnic" and "exotic". The best pizza was still what your great-aunt made as a treat. Pizza didn't really exist outside of the major cities with an Italian immigrant population. My mom's little brother [my mom's side is Italian-American] did a cross-country trip after he turned 18. He came back with horrifying tales of what people in the middle of the US though "spaghetti with tomato sauce and cheese" was: egg noodles with _ketchup_ and _velveeta_ on it. We were all nauseated. [For you Italians: Think those plastic American-"cheese" slices, but in the form of a brick. That's velveeta.]
So, Italian-Americans ended up in fairly close-knit communities, until the 1980s-1990s. So we're working off of the dishes that Italian immigrants _from the south of Italy_ brought with them 100-140 years ago, that then got all convolved together. Getting actual hard-cheeses like Romano, Grana Padana, or Parmigiano Reggiano required taking a trip to an Italian import-shop or deli. This should partially explain why _some_ Italian-American dishes resemble bastardized versions of traditional regional dishes. Another reason is that, as _immigrants,_ the 1st generation of Italian-Americans weren't rolling in $$$, so they had to economize. It's the reason why we have a taste for lots of breadcrumbs in our meatballs: nonna had to stretch the ground-beef to make it go further!
Then there's the issue of mispronunciation. I'll give a full linguistic explanation in a reply to this comment, but the quick-n-dirty is: Take speakers of the southern Italian _languages,_ throw them all together into an English-speaking country, cover and let simmer for 50-100 years. We tend to drop the final vowels on words because of the immigrants who came from parts of Italy where their language dropped the final vowels. English words don't require a final vowel on every syllable. Another thing with English: we don't have isolated unaspirated-unvoiced consonants. [See my linguistics-explanation in the reply.] Nor can we combine certain consonants that are allowed in Italian. This is why you have 'p' and 'k' turning into 'b' and 'g', respectively, and why the consonant combination 'sf' turns into 'shf' [a combination that's kinda-sorta allowed in English phonotactics]. And _none_ of this is _intentional_ … it's a result of how human language works. But more on that in the reply to this.
So could you modern Italians _please_ stop hating on us Italian-Americans so much? We had to cling tightly to each other to fend off the hostility from the rest of the country, and had to become proud of our ancestral Italian-heritage as a way of fighting off the bigotry. So we _like_ you guys "back in The Old Country," we really do! We still have the highly-enmeshed sense of family that you do. Most of us still speak with our hands and don't even realize it. And we consider you guys as family. We don't mean any harm, really!
So, a quick Linguistics Lesson:
Phonology: The set of sounds [consonants and vowels] that are used by a language.
Phonotactics: Which combinations of consonants and vowels are _allowed_ in a language. Think of it as "the rules controlling the Phonology"
Aspirated Consonants: Consonants that have a "puff of air" accompanying them when you speak them. Think "'p' as in 'pie'."
Unaspirated Consonants: Same consonant as the aspirated one, but with no "puff of air". Think, "'p' as in 'spy'."
Unvoiced Consonants: Your vocal cords don't vibrate - you say the consonant solely with air. "p", "t", and "k" are unvoiced.
Voiced Consonants: Take the unvoiced ones but engage your vocal chords when you're saying them. "b", "d", and "g" are the voiced consonants corresponding to "p", "t", and "k", respectively.
Nearly all consonants in English are either Unvoiced-Aspirated or Voiced-Unaspirated. The languages of South-Asia [India, Pakistan, etc], however, have all 4 combinations: Voiced-Unaspirated, Unvoiced-Unaspirated, Voiced-Aspirated, and Unvoiced-Aspirated.
Mandarin Chinese goes with Unvoiced-Aspirated and Unvoiced-Unaspirated. Ever wonder how "Peking" became "Beijing"? It's because English-speakers get mixed up by the Voiced- and Unvoiced-Unaspirated consonants. That standalone "p"-as-in-"spy" sounds indistinguishable from "b"-as-in-"bye" to a native English speaker … from _any_ country.
In fact, the Phonotactics of English more or less forbids Unaspirated-Unvoiced consonants _except after "s"._ The combinations, "st", "sp", and "sk" _must_ be Unaspirated under English-language Phonotactics. But take away the "s" and move the Unaspirated-Unvoiced consonants anywhere else in a word, and any native English speaker's brain will get scrambled and hear it as Voiced. Hence the unaspirated "c" in "ricotta" and "manicotti" turned into a "g".
But this happens _in every language._ The human brain, when confronted with a foreign word that violates its native-language's Phonotactics, attempt to "fix it" … by inserting vowels between forbidden-consonant-combinations, changing vowels or consonants that don't exist in the Phonology to the nearest one that does, Voicing or Unvoicing consonants, and/or Aspirating or Unaspirating consonants. This happened not only with Italian immigrants, but with _all immigrants._
And, you Italians do this, too, but in your own way: those of you who speak an Italian language or dialect whose Phonotactics require all syllables to end in a vowel end up slapping a vowel on the end of words in other languages. Hence the accent-stereotype: "It'sa me! I make-a da pasta." It's not that you Italians _can't_ or _won't_ speak like that, it's because you guys are _also _*_human_* … so your brains are automatically trying to "fix" the words in English [or any other language] by putting the "missing" final vowels back.
Hopefully, this explains why Italian-American pronunciation of Italian words that survived from our immigrant-ancestors turned into such a weird-sounding [to you] mess!
Thanks for sharing your family history with me. It's important to remember where we come from and how far we've come. As an Italian, I can't speak for all modern Italians, but I appreciate the Italian-American community for keeping our culture alive in the US. Let's continue to celebrate our shared heritage 🇮🇹❤️🇺🇸
@@John_Weissthat is the most pedantic waste of time I've ever seen.
@@benjaminberkey2920 So you want I should react to hostility with hostility?
Considering that Vincenzo, who owns the channel, appreciated and liked my "pedantic waste of time", I'd say that you're in the wrong here.
Mark McCummins here:
As someone who has a similar ethnicity to this literary critic, I am of Scottish, Irish, and English heritage on dad’s side, Spanish & Italian on mum’s side. And I’m a traditionalist Catholic.
No, Sr. B, many, many people here in the US suffered when they accepted the promise of America and her unlimited freedom and prosperity. Neither were immediate. Watch the movie “Cabrini” for a taste.
Italians in particular had a very difficult assimilation in this country. Religion was often the first compromise. No, Mr. B, America was a “melting pot” that requires at least some blending. Italians did their best against the odds. Ettore Boiardi (Chef Boyardi) actually introduced Italian food to non-Italians in Cleveland, Ohio. He slightly modified it for his non-Italian diners. He jarred sauce due to diners’ requests. People started to like that there Eyetalian food. This could be where the “corruption” of the cuisine began.
Hope that I’m not too long-winded for you, B-guy!
I'm from NYC and my mom and I used to love eating pizza with mushrooms on top. There are plenty of places that sell pizza without toppings. The typical NYC style pizza has a thin crust.
Overall, I feel like most of his points are valid when it comes to Italian food in America for some parts of America.
Yeah mushrooms are good on pizza! The big problem is the pizza dough made sometimes
A Quattro Stagioni is a nice traditional Italian pizza with mushrooms representing Autmn, there are also artichokes (Spring), tomato&basil (Summer) and prosciutto&olives (Winter).
Or jumble it all up and call it Cappriciosa! ;)
So he checked the frozen food section and Olive Garden. That's like going to McDonalds to see how good American burgers are. There's a dry pasta aisle in every supermarket and an Italian restaurant in almost every town. In the northeast there a lot of Italian American family owned restaurants that have a slightly different take on Italian food but they're pretty good. Also Hawaiian pizza is pineapple and ham.
Good to know!! 😂😂
Thank you Vincenzo for what you are doing. Keep teaching what authentic Italian food is all about. We need people like you.
Grazie mille! 🇮🇹 Your support means the world to me. Let's keep spreading the love for authentic Italian cuisine together! 🍝❤️😄
I’ll admit I eat at Olive Garden sometimes because I enjoy the taste of processed and cheap food at times. 🙈 but mi Nonno and bisnonni would roll over in their grave if they saw me ⚰️ 😂
Poor nonni 😰
It is completely ok to crack pasta before boiling when using it like macaroni for example. I keep only one type of pasta at home any given time(there really isnt any reason to hoard multiple types of pasta, they are all almost same anyway) and modify long pasta closer to short pasta for meals that are better with shorter pasta types like macaroni. I think Italy as nation is trolling people by reacting horrified face when seeing that Pasta is cracked. They really dont care if somebody cracks the pasta. They just have seen some famous person react like that and they copy behavior
@@jylauril This is terrible. Different shapes are good for different types of sauces and fillings
Please don't tell me you make Mac and cheese with angel hair
@@KaitouKaiju Difference is only visual to me
@@vincenzosplate ❤❤❤❤❤
I live in Florida and have not been to Olive Garden in years. Even my 24 year old son thinks it sucks. Between RUclips and cooking websites it's so easy to whip up something at least close to authentic.
It's better to cook at home then waste your money on those Italian restaurants that doesn't even serve authentic Italian dishes.
@@vincenzosplate and it's so much cheaper
@@SimuLordonsense. Spinasse serves excellent Piedmontese food on Capitol Hill. Across the lake in Kirkland is Cafe Juanita. And there are at least two good Italian-style pizzerias: Lupo in Fremont and Bar del Corso on Beacon Hill. I’m undoubtedly missing other restaurants serving good Italian food in and around Seattle.
Ho visto molti tuoi video ed apprezzo tanto come divulghi la tradizionalità, l'essenza e la semplicità, intesa come pochi ingredienti ma freschi e buoni, della cucina italiana. Meriteresti 20 milioni di iscritti al canale!
Grazie mille, il mio obiettivo è proprio divulgare la cucina italiana della tradizione anche al di fuori dei confini nazionali 🙏
In addition to adapting food to local ingredients and local tastes, there is also the issue of drift - the immigrants were basing their recipes (and their descendants were basing theirs) off a snapshot of however food was made when they left home. Then home continued to evolve. So I would love to see the opinion of a 1800s youtuber of how the emigre adapted their food to what they could find in the new country and compare it to how it was at home.... And then how things changed over the following decades.
That's a fascinating perspective! 😃🍝 The evolution of immigrant cuisine over time is a complex and intriguing topic. It would indeed be interesting to see a historical comparison between the adaptations made by immigrants and how their traditional dishes evolved in the new country. Food has a rich history that reflects the cultural and culinary journey of people across generations. Buon appetito to the food historians of the future! 🇮🇹🍽️🕰️
Vincenzo! YT suggested your channel after I watched "King of Carbonara" video, can't stop watching your channel ever since! German born, European raised (I ditched Mettbrötchen and Schweinshaxn asap), traveled the world, settled on the US West Coast (California, Oregon, Nevada) and now make just about every meal fresh from scratch. Any style, Pacific Northwest, Korean, Italian, Mexican, Japanese, whichever. Never any frozen food, fast food or any chain restaurant food. We go out to eat once every 2-3 months, the rest is homecooked fresh. Your reviews are hilarious and your recipes are awesome! You've reviewed some of my favorite channels, Sam the cooking guy, Josh Weisman and Brian Lagerstrom. Have you seen "Sip and Feast"? Anyway, I do not eat pizza in the US, ever, either at a restaurant, or, for goodness' sakes, frozen. I love to eat pizza in Europe. Germany actually has some really nice authentic pizza restaurants. Funny thing is, my German friends LOVE Olive Garden. FREE breadsticks! FREE pound of pasta and two liters of tomato sauce! They also LOVE Panda Express...such a great deal on genuine Chinese food! Anyway, keep up the great work!!
I went to olive garden for a kitchen job once and by the end of it the interview the manager told me I probably wouldn't like working there because they just heat bags of food. I thanked him for the info and now I avoid that place like a plague haha.
Haha, it sounds like you had an interesting experience! It's good that you followed your instincts and preferences when it comes to the kind of kitchen work you enjoy. Authentic cooking and quality ingredients can make all the difference. Keep pursuing your passion for great food! 👨🍳🍽️😄
2:18. Ma io mi chiedo semplicemente una cosa. Se fossero delle marche locali americane, ovviamente non mi meraviglierei. Ma vedere su quelle confezioni nomi famosi italiani offrire quelle cose, c’è solamente da scuotere la testa ! I manager delle nostre famose marche, pur di far soldi all’estero (adeguandosi allo strano gusto della gente locale e rovinando così la cultura culinaria italiana), sarebbero capaci di vendersi anche l’anima. In effetti fanno la stessa cosa che fanno molti ristoratori italiani sparsi per il mondo. Io lo vedo qui in Germania. A loro interessa solo guadagnare soldi fregandosene dell’originalità dei nostri cibi ed offrono pietanze tipo una “carbonara” con scritto sul menu…. “prosciutto cotto, uova e panna” (praticamente come la farebbe anche un classico tedesco a casa sua).
Si hai pienamente ragione! È tutto molto triste
si adeguano al palato americano, deve essere veloce senza perdere tempo in cucina, e così nasce la pasta che cuoce in pochi secondi, la Barilla non la vende in Italia xke nessuno la comprerebbe, ma in america che non capiscono una mazza e vogliono essere veloci, dove tutto si trova in scatola pronto per consumare, va più che bene. Neanche un purè di patate fanno il più delle volte usano quello istantaneo disidratato, aggiungono acqua e il purè è pronto. Ho visto anche americane che mettono le patatine fritte in tegame con acqua per fare il purè, ne vogliamo ancora parlare?
I really loved your spaghetti alio e olio recipe Vincenzo!!! I strictly follow your recipe and make it atleast once a week!!! ❤️❤️ Thanks and lots of love from India!!!
I love to hear that, thank you so much 🙏🏻❤
It is completely ok to crack pasta before boiling when using it like macaroni for example. I keep only one type of pasta at home any given time(there really isnt any reason to hoard multiple types of pasta, they are all almost same anyway) and modify long pasta closer to short pasta for meals that are better with shorter pasta types like macaroni. I think Italy as nation is trolling people by reacting horrified face when seeing that Pasta is cracked. They really dont care if somebody cracks the pasta. They just have seen some famous person react like that and they copy behavior
Careful with the spelling there. It's Aglio e Olio
Only people who are familiar with Aussie slang understood the rooted reference 😂
🙈😂🙈
Italian American, Mexican American, Chinese American cuisines are just that, individual cuisines and are just as legitimate as the ones that inspired them.
I'm glad that there is more interest in the traditional mother country versions. It brings fresh blood into the kitchen.
But the test of any cuisine is if it tastes good and the best of American hybrid foods pass that test.
Bravo Vincenzo! Great video, you are truly an ambassador for Italian cuisine! I like how you debunked some of what he was generalizing about Italian food...there are a lot of stereotypes about both America and Italy (by the way, as a Canadian, Kraft Mac and Cheese is an iconic staple, but I would say that poutine is right up there with our "national dish" HAHA). We have some great authentic Italian restaurants here, I worked at one owned by a couple from Roma (best gnocchi dish I have ever had so far). There are a few pizza places here that use wood burning ovens and authentic ingredients. Places like Dominos and Pizza Hut I cannot stand. I would say that the most disgusting yet successful food chain here and around the world is McDonalds. If you like eating plastic and chemical infused cardboard, that's the place to eat. Grazie again!!!
You are amazing! Great pointers here, thank you so much for sharing this with me.
It’s Italian Americans that used what they knew and got creative in a new country. Most immigrant groups adapt to their new land across the board.
You're absolutely right! Italian Americans, like many immigrant groups, adapted their culinary traditions to their new home while still keeping their heritage alive. It's a beautiful blend of cultures and flavors! 🇮🇹🇺🇸🍝😄
In Mexico we have Olive Garden and a cheap version called Italiannis. And we suffer from the same thing as Italian food in the US.
They always know how to ruin other cultures, don't you agree?
The problem with pre-made dishes is that it never tastes fresh, even if they use authentic ingredients and methods.
Hawaiian pizza was actually not invented in the USA. It was invented in a small town in Canada called Chatham in the 1960s.
Growing up in Hamburg, Germany, we had a lot of Italian owned and operated restaurants that served amazing food. Very hard to come by in Florida
Authentic Italian restaurants are hard to find in America, generally.
Like which one? I live in HH
at 17:22, actually the channel, ''Tasting History'', found that the oldest written reference to the term pizza was from Rome and it was a dish served to the pope.
14:32 Bear in mind that during the Great Fire of London in 1666 Samuel Pepys saved only two things: His reel of Parmigiano Reggiano and his wine.
Clever guy ahaha
Fun fact: Hawaiian Pizza (ham & pineapple) was created in Canada.
The name voila is not even correct written.... Voilà would be better but as you said it is French and not Italian.
Thank you very much, Vicenzo, for sharing your wonderful reaction video with us.
Greetings to Suzanne, to Sebastian, to your familiies in Italy and in Australia and to you from the Swiss Kitchen Dummy.
Thank you my friend
I have made many of your recipes and turn my nose up at most Italian restaurants here in America. It is hard to even find the ingredients to make authentic Italian food. I have to find the ingredients on the web or specialty stores and even that is a long search before you find good quality ingredients. I found an “authentic” Italian meat market from New York and bought a bunch of different meats to try, mostly because they have imported guanciale which is very hard to find, I also got some meatballs, and those were nowhere near as good as the ones I made from your recipe, very disappointing, but at least I can make some Carbonara in 2024!
Thank you Vincenzo for the great recipes and funny reaction videos❤ HAPPY NEW YEAR 🎉
I have selfmade pizzadough balls (250g each) in my freezer. Takes a bit longer than ready frozen Pizza but... sooo good 😁
They’re much better! Bravo 👏🏻
@@vincenzosplate I learned a lot from you also the dough recepie from your video with Lucio de Falco and because i traveled to italy every year since i was 2 years old and always miss the original cuisine at home (even if i only live a 3 hour drive away from the Italian border) i try to find the most original recepies. Thank you for your channel 😁😊. And of corse the first Pizza when i make the dough is made with a fresh ball of dough 😉😁
Vincenzo...new subscriber here! Ok, I have to reply. I am (or was) a typical American. I grew up thinking places like Olive Garden, Maggiano's, and Carrabba's served authentic Italian food. It wasn't until the past few years (I'm 56), that I realized I've been lied to! Now, I'm starting to make my own Italian food, and I don't put cream in my Carbonara or use cream cheese in my Alfredo...and I'll never go back! As far as the rest of Americans, they'll still be happy enjoying the "Italian' experience through places like Olive Garden. I can't blame them though. Most Americans think microwave BBQ chicken Alfredo pizza is authentic Italian food! Side note: I love pineapple pizza too!
Thank you so much for subscribing and for sharing your experience! I'm glad to hear that you're making your own authentic Italian food now. It's always a pleasure to help people discover the real Italian taste 😊👨🍳🍝
Not all Americans eat pasta with ketchup 😂
Luckily ahah
Mark McCummins here:
Vincenzo, your channel is the best for, not only recipes, but also an enjoyable look at life. Food should enhance life; good food makes this tough world a bit more tolerable.
Man puts cheese on pizza : Vincenzo: that’s not love
Hahahaha
Okay, I like this guy (talking about the guy you're watching, you earned my appreciation a year or 2 ago), using the Team America - World Police clip is pretty great, even if he is not always super accurate.
Hawaiian pizza is not from USA. Its from Canada and is named that because the pineapple used is said to be a brand called "Hawaii"
You're absolutely right, and I stand corrected! Hawaiian pizza does indeed have its roots in Canada, and it's named after the brand of canned pineapple used in its creation. Thank you for the clarification! 🇨🇦🍕🍍
Nice Vincenzo, that's how to react to constructive critizism. This attitude makes your Channel very enjoyable and informative.
I never got the whole “breaking the pasta” thing cause I was always like “that seems rude to do, why would you do that”
Breaking the pasta shouldn't even be an option, pasta will soften up and it would be easier to serve later on.
I was in the pizza industry
Please you must realize this guys format is all chains there are a lot of delicious places that make very good pizza
I agree with you, there are hidden gems waiting to be discovered. I would really like to suggest people to take on authentic Italian pizzas as they are healthier compared to those bought at chain restuarants.
indeed! but it's still American style pizza. There is absolutely nothing wrong with good American pizza, but compared to what you find in Italy, it is not the same thing.
I live in Munich now and I am lucky enough to have two pizza joints in my neighborhood that never fail me. One goes in the traditional neapolitan style, and the other is the closest thing I've found over here to NY style pizza (which is weird, as I could never find anything close to that in the US outside of NY). I enjoy both but the neapolitan pies are much lighter, with fresh mozz + good olive oil and fresh basil, and the crust is more flavorful with a fantastic texture. Objectively speaking, the neopolitan style is far superior in every way. But for nostalgia and a taste of "home" I will never be able to quit the other place.
I was born in Germany, but I lived in Italy for 14 years of my childhood and early teenage. The first time I visited America, in 1977, I went to a food chain called Sbarro's in NYC and believe me: it was the most hideous experience I've had with what they call pizza.
Soggy, salty, oily slice of baked dough covered with the most terrible tomato pasta and slices of some salsiccia they call pepperoni for some reason I can't understand, covered with an elephantine amount of fake mozzarella and powder garlic. Tons of garlic powder. I've tried once more back in the 90's but it was the same s**t as it was before.
I don't dare to try eating a "really Italian meal" in America. I've learned my lesson with vile lasagna, horrendous spaghetti, Alfredo pasta swimming in heavy cream and carbonara made wit peas, creamand garlic.
Loved the video vincenzo your a amazing RUclipsr I love watching your videos thay are amazing and fantastic and the greatest and the coolest and the best I love learning things from you vincenzo
Thank you so much my friend, you’re always too kind! Thank you for the support, I appreciate it!
@@vincenzosplate same here, enjoy your videos greatly
Olive Garden should be renamed: Diarrhea Garden.
😂😂😂
"Some Americans actually believe pizza is from America"
"This is a declaration of war!"
I also love your diplomatic response to Barilla pasta. It's not even in my top ten. I know what you really wanted to say.
It's not even in my top ten, in fact I'd just throw it in the trash.
Well to tell you honestly, I used to cook pasta using Barilla as a brand, and since I progress further into the industry, I was introduced to different kinds of brands that had better quality over Barilla. After I tried those other brands, I never wanted to go back to the low quality ones.
The glorious thing about food is that you can add and take away things to make it to your liking. Sure it is not authentic then but who cares? A lot of restaurants that make this sort of food say inspired. Heck look at olive garden... it doesn't say Authentic anywhere in fact it literally says Italian-American. I really hate how so many get angry at this stuff but don't realise they almost never claim it as authentic food. As for the quality that's different of course. I think another thing that's kinda dumb to bring up is the fact that its cheaper to make your own... Everyone knows that? People are not going to these places, ordering etc for cheaper food. They are doing it as they are out with a family, date, work made them really tired etc.
In Germany (where I'm from) an Italian restaurant is led by Italians. They came to Germany in the 50s to find work. That period ist called "the economic miracle". At the same time Germans discovered Italy as a destination for vacation. We luckily know what faked Italian food is and avoid it. ❤🇮🇹
That's a wonderful piece of history, amico! 🇮🇹❤️ It's great to hear that in Germany, Italian restaurants are often led by Italians, ensuring an authentic culinary experience. It's all about savoring the real flavors of Italy. Buon appetito! 🍝😄👍🇩🇪
Vincenzo mamma Mia ma dove siamo arrivati😬🫣🫣🫣 so funny thankyou for sharing😂😂👍🏼🙏🙏🙏
Haha! 😄 Siamo arrivati in un mondo di gustose avventure culinarie, solo non in questo video!! Grazie mille for joining the fun, amico! 🇮🇹🍽️😂👍🙏
It's not just Italain food, Chinese too. I was in an Indian restaurant and ordered Palak paneer, the waitress asked "you know that doesn't have meat in it?" Yes, I know. I went to an authentic Chinese restaurant and ordered a bitter melon dish, she looked at me and asked if I was sure I wanted that. Friends took me to a Thai restaurant in Iowa. I used to live in Thai Town in LA, the moment I walked into the door in this place in Iowa I knew it was fake. No picture of the King ot Thailand, amd when I ordered a Thai dish I could easily get in LA, they said "what's that?"
I totally get what you mean, it's frustrating when restaurants claim to serve authentic cuisine but fall short. 😔 Hopefully, my recipes can help you recreate the real deal at home! 🇮🇹👨🍳
@@vincenzosplate I'm trying. I've started making myself Margherita pizza, when the teen wants pasta Alfredo I make the cheese sauce instead of using the sticky gloop out of the jar. I'm ordering good pasta over the internet, I bought "traditional" vinegar over the weekend, inspite of the price. 😲 My doctor told me to lower my salt intake, so I've been watching videos on making my own Tuscan salt-free bread, and I'm going to make my own pasta sauce today and not use the (admittedly good) jarred stuff I've been buying which is loaded with salt. Been watching videos on what Itlalians actually eat daily, since it's my favorite cuisine, and see a lot more veggie dishes and not the mounds of wonderful pasta I expected. I'm going to try making some of those. Need to lose weight, getting old is not great. 😆
All of this can be traced back to watching one of your reaction videos on someone making something Italian badly.
By the way, if you go to Hawaii, have pineapple. It's amazing the difference when you get it there. I was there for a week years ago, and had it every day. So different when it's really fresh and served at its optimal time for flavor.
I’m a good Italian cook, but I must say, Vincenzo has taught me a lot!
That's wonderful to hear! 😄👨🍳 Learning and sharing culinary knowledge is what it's all about. Keep experimenting and enjoying your Italian cooking journey! 🇮🇹🍝👌
Just recently myself learning how to cook real Italian food... it's so hard telling "Americans" chicken and pasta isn't really good....
I know 🤦♂️🤦♂️
I use to goto Olive Garden back in HS because it was the most affordable Italian food option. And most places wouldn’t sit 8 nyc kids.
I remember about 10 years ago, lots of chefs on TV and on the net were telling people to save time by cooking pasta directly in the pan with the sauce. That cooking it this way would allow the pasta to absorb the sauce so that it would have more flavor.
Don't be surprised if so many people these days make this mistake. They were thought bullshit by celebrity chefs who don't know shit.
Ah, I understand your frustration! 🍝😅 While some cooking tips may work for certain dishes, traditional methods often yield the best results in Italian cuisine. Grazie for sharing your thoughts on this! 🇮🇹👨🍳👌
I think it works only on lobster pasta. I didn't do it in my kitchen (had a restaurant in a small island in Greece) but a friend of mine did it at his house and it was tasty as any other lobster pasta. Probably because you have the time to cook it all together.
The thing is, about frozen pizza, it is cheaper to buy a frozen pizza than make a pizza from scratch.
I love making pizza from scratch. It is delicious, but with the cost of food these days...
Late to the party. Like most generalizations about the quality of American food - you get what you pay for. You either have the time and energy to actually cook food - or the money to go where it is stocked and/or prepared well - or you don't. The lowest quality is definitely worse in the US than in Europe, but you can get ingredients at the store that are every bit as good as what you would get in Europe (except San Marzano). Going to the frozen food section to showcase how bad American Italian food is while totally skipping the massive produce sections and pasta aisles that feature generic, mass-produced, or artisan is disingenuous. Wealthier areas have stores devoted just to selling oil and vinegar, let alone produce and butchers
Yeah in some areas you can find good italian ingrediends such as guanciale!
Those 60 second pastas are interesting. They taste similar to cheap pasta, but are already moist and soft so you just get it warm, basically. It doesn't require refrigeration and I think it usually lasts at least a few months. I tried some out of morbid curiosity and it's no De Cecco or Rao's (or especially not fresh handmade pasta) but if you're looking looking for a very quick pastaish thing and don't care much about what it tastes like, it's pretty edible. But for those of us who love cooking great food and have time to do something decent, they're somewhat silly IMO.
Unfortunately, cater to customers might be reason why many restaurants had to tweak something may never existed in Italy. It's just like American-Chinese restaurants came up with egg rolls and some dishes/Appetizers such as General T'sao Chicken, Crab Rangoon, etc don't exist in China ,but they're designed to attract Americans. Olive Oil Garden may not true Italian ,but I do love never ending Pasta Bowls along with salad and breadsticks.
Speaking of pizza, local pizza restaurants are always superior to chained pizza restaurants. I do agree there are no such true Italian pizza unless they happened to be created by Italian immigrants who might brought Italian cuisines to US many years ago.
Absolutely, catering to local tastes sometimes leads to unique creations. 🍽️😄 While not strictly Italian, those never-ending Pasta Bowls do have their charm! Grazie for sharing your thoughts and embracing the diversity of cuisines! 🙏🏻🍝❤️
Yes, Olive Garden is the worst, and it's not real Italian food. It's crap!!
I understand your sentiment, amico! Many agree that Olive Garden doesn't quite capture the essence of authentic Italian cuisine. It's all about savoring real Italian flavors! 🇮🇹🍝😄
If you enjoy an Italian grocery store, you would absolutely love a Mexican grocery store in the southern part of the US.
And you would really really love a Cajun meat market.
Thanks for the suggestion! Southern US Mexican groceries and Cajun meat markets are definitely on my list to visit 😍
@@vincenzosplate Asian markets in the US are also very much worth a visit. The best ones are on the west and east coasts for sure. I had one near my house in Boston that I visited often, and I swear walking through the doors was like instantly traveling to another, far away land. The unfamiliar ingredients were abundant - teeny tiny gobi fish, duck tongues, an insane fish counter with tanks of live crabs and fish that they would club to death then clean to order, fresh durian (yes the place reeked of durian, which is somewhere in the direction of rotting meat), unusual vegetables, herbs, endless rows of snacks from japan, china, korea, etc... absolutely fabulous.
To be clear, we have bottom of the barrel pizza (chains). Mid grade pizza, usually thicker or breadier than neopolitan, but with fresher and higher quality ingredients than the chains. And artisanal pizza. Neopolitan style crust, but still typically with more toppings.
But you can often order a decent thin beautiful neopolitan pizza at any mid grade and up pizzeria.
Roca in Baton Rouge makes an outstanding pizza, dare I say, better than some of the pizzas I had in Rome/Naples.
Thanks for sharing your thoughts on pizza! It's great to hear different perspectives and experiences. 😊🍕
Hi Vincenzo. Really like your video's. You nail it. Mi mother was born in Loreto Aprutino, we still have family there. When we go, we also visit Pescara, Monte Silvano. Keep up the good work. Greetings from Belgium
That's awesome 🥰
I lived 7 years in California, and people there (even older people) can't cook. My ex-girlfriend learned cooking from me, but her mom AND her Grandmom couldn't cook at all. Her grandma could cook only one recipe (a bland vegetable soup) and her mom was even worse. Some of her food was hardly edible at all, my dog would not have touched it..... My German mother and grandmother were excellent cooks and I learned a lot from them. In the USA there are generations of people who can't cook and eat microwave meals or fast food instead. The worst cooking videos you find on the internet are all from the US.
Big fan of Vincenzo video
His Italian recipes are so delicious
Many many thanks 🙏🏻 I appreciate!
@@vincenzosplate It is completely ok to crack pasta before boiling when using it like macaroni for example. I keep only one type of pasta at home any given time(there really isnt any reason to hoard multiple types of pasta, they are all almost same anyway) and modify long pasta closer to short pasta for meals that are better with shorter pasta types like macaroni. I think Italy as nation is trolling people by reacting horrified face when seeing that Pasta is cracked. They really dont care if somebody cracks the pasta. They just have seen some famous person react like that and they copy behavior
Would be interesting to see you react to Argentinian Italian. I think it is much closer to Italian than Italian American (because we had lots of Italian nonnas and our infrastructure is more like europe than US-no hugely massive processed food industry. But also there are local inventions by Thise of Italian descent-like “milanesa napolitana”-not quite unlike chicken parm, but made with breaded veal) and the pizza (very different and to be honest, pretty amazing). I sometimes think of it as another Italian regional cuisine, but I wonder.
Argentinian Italian cuisine does have its unique character, influenced by Italian immigration and Argentine culture. It would indeed be interesting to explore and react to the culinary creations that blend Italian traditions with local ingredients and tastes. Milanesa napolitana and Argentine pizza are great examples of how Italian culinary traditions have evolved in different regions! 🍕🍽️🇦🇷😄
I've been making more REAL Italian food since watching this channel, but I can say I was shocked at how expensive Italian ingredients are in the states. A very very small block of Pecorino Romano was nearly $20 usd at my local supermarket. And when I looked on the label, MADE WITH COWS MILK!! Americans simply do not understand Italian food, even down to the simplest of basic neccessary ingredients.
oh yes I know. I have lived in Germany for 12 years and I'm *still* amazed at the stuff I can buy here, and for such reasonable prices.
I picked up a cheap, prepackaged wedge of pecorino romano (about 200 g) for about 4.50 euros last week. The really good stuff from a cheese shop goes for a little more than twice that price. Of course even the cheap stuff is made with sheep milk. It's *actually* pecorino ;)
You've touched on an important point, amico! 🧀 Italian ingredients can be expensive and sometimes challenging to find in the U.S., and there can be variations in the quality and authenticity of certain products. It's all about the passion for authentic Italian cuisine and the dedication to sourcing the best ingredients when you can. Keep exploring and enjoying the flavors of Italy in your own kitchen! 🇮🇹🍽️😄
God you're such an elitist
I hear you! I live in the city where fried ravioli was "invented". Disgusting and also an insult to Italian cuisine.
His statement about Americans eating pizza sauce cooked from a jar makes no sense most pizza shops buy number 10 cans of sauce usaally from California and a pizza sauce is never cooked
Good point!
Corporations ruined Italian food not Americans themselves. You had corporations tell you this and that were authentic but Italian Americans like myself know that it isn't real Italian food and we adapted our palates to what was readily available in America and made Italian American cuisine and corporations took even that and bastardized it so much that many blame Italian Americans for saying things were authentic when many never claimed it was authentic to Italy. Blaming America is such a cop out when it comes to food when other countries bastardize the cuisine way worse than even we did
I went to an Olive Garden once…
ONCE.
Also, I agree that you should come to the US and start a pizza shop. You’d make millions.
Are their pizzas really that bad?
@@vincenzosplate - Yes.
@vincenzosplate. actually, chain pizzas are that bad here in America. But there are excellent pizza places - although I am only familiar with NY or Connecticut style.
I love you Vincenzo, I'm sorry I couldn't watch the whole video. It was just too painful.
Yeah the dish was just so bad ahah
Actually, i like Hawaiian pizza,
but, of course, with no pineapples
🤣🤣🤣
This video makes it sound like Italian Americans had no influence on the evolution of Italian Food in America, or Canada. When Italian families settled in America, in NY especially, they brought their food with them and they made changes to appeal to a wider range of customers. Italian American food is like Chinese American food. Its not "authentic" Italian or Chinese food but that does not mean that its crap. Italian American food was inspired by Italian food and then became something all its own. There are Italian restaurants in North America that offer a more authentic experience and if you want that you need to find it. Italian American food is not garbage.
I'm gonna be honest. It's the breadsticks for me at olive garden.
It's really that good?
I'm with you, Vicenzo!
thank you my friend, I'm glad you agree with me
Respectful reaction Vincenzo...!!
Thank you so much George!
I got a gift card to Olive Garden recently. I thought it was a good experience. Maybe because I didn't have to put up my own cash for it though. Something to note is there are regional versions of real Italian American food. NY, Philly, Chicago, San Fransisco all have their own take. I think closest to Italy is probably Little Italy San Fransisco because they have the climate to get the freshest ingredients.
Thanks for sharing your experience! Yes, every region in Italy has its own take on traditional dishes, and even in America, Italian American food can vary. It's all about respecting tradition and using fresh ingredients. 😊🍝
peperoni is literally one of the most popular pizzas
Hey there! You're absolutely right! 🍕🌶️ Peperoni pizza is undeniably popular, but in Italian, "peperoni" actually refers to bell peppers. Fun linguistic twist! 😄🇮🇹 Thanks for the comment!
yes...as Vincenzo says, that's peppers over here. And in Germany it's quasi-hot pickled peppers (like pepperoncino).
Sure you can get pizza with salami. There are so many varieties that may be used, but not one of them is anything like American pepperoni.
My favourite toppings are spinach and pineapple. The bitterness of the spinach and the sweetnes of pineapple is just great.
Call it creative or call it disgusting, I love it
Haha...we have the czech restaurant nearby (Berlin-Karlshorst) which has seven main dishes....at first i was surprised, but then i remembered "the fewer the better". And they a pretty good.
oh wow, that's great
Honestly … Go to any Restaurant wich was Awarded any Stars by guide Michelin …
Many of the best only offer a Multi course Menu …
Of the have more its usually 2-3 entrees, 2-3 Main courses (usually 2 meat and one Fish dish) and one or two Desserts, Thats it …
Less is more … fresh local high qualitativ ingredients
@@karstenbursak8083 no thanks.....the more stars it has the less is on the plate.....maybe too less....
@@klofisch wenn du satt werden willst, dann geh zu Metzger Domke in der Warschauer ;-)
@@klofisch That actually isn't true. I went to a Michelin starred Restaurant in Berlin and had an amazing experience. Yes, the dishes are kind of small but you get a lot of them and you won't leave the place hungry, trust me. I was absolutely full, couldn't eat anymore ahaha
Ciao, sono italiano, ti seguo e stasera vado a mangiarmi una bella pizza artigianale in una birreria che la fa lievitare con gli lieviti della birra da loro prodotta. Vedere certe cose mi fa solo dispiacere per coloro che non possono godersi il "real deal". Peccato perché credo che la gastronomia americana locale tutto sommato possa offrire delle ottime cose senza emulare troppo le gastronomie altrui - anche perché un conto é ispirarsi, un'altro é imitare male.
Ben detto Paolo, sono pienamente d'accordo con quello che hai detto!!! 👏🏻
Fammi sapere com'era la pizza eh!
@@vincenzosplate una delizia Vincenzo! Pizza Bianca con fiordilatte, gorgonzola, noci e fichi. Da provare!
Vincenzo, have you considered publishing a book of original traditional Italian recipes I think that this would benefit the whole Internet community pizza! you can commentary and comment practices in the recipes and ways to vary them in an Italian way! Of course, I would love to purchase a copy of this book for my cooking library!
Congrats on 1 million!
Thank you SO much! 🙏🏻
Only thing to think about is, it's supply and demand. This is not only happening to Italian food it happens to all food.
Olive garden isn't Italian. It is Olive garden food. But I eat there once a year to satisfy my breadstick and soup craving
Yeah, they're not really authentic Italian.
Yes; I do like the unending salad bowl, and one or two of their soups, but not so interested in the rest of their food. And, true, it's not Italian.
I’ve been visiting a small town outside of Venice, Italy since 2014, and finally moved there last year. Although there is a supermarket within walking distance from my home, I prefer to buy products, from the butcher, the fruit and vegetable store, the bakery, deserts from the pasticceria, and anything else from the local mom & pop store.
They get to know you, and you become friends, almost family. I buy what I need for a day or two. To ME, it’s a more enjoyable experience.
When I order pizza, I usually get diavola, (salame piccante our pepperoni pizza there is no pepperoni in Italy) or an everything pizza.
ChatGPT
Living in a small town near Venice and embracing the local shopping experience sounds absolutely wonderful! Building relationships with local shop owners and enjoying fresh, quality products is a fantastic way to immerse yourself in the culture and community. Diavola pizza is a popular choice with its spicy salami, and Italian pizzas do have their unique characteristics compared to their American counterparts. It sounds like you're savoring the true Italian lifestyle! 🍕🛍️🇮🇹😄
TACO BELL is not MEXICAN EITHER!! Mexican food goes through this too !
Really sad and insulting at the same time.
@@vincenzosplate Indeed it is
My momma (and now I) would break spaghetti into sixths to use along with ditalini and other pastas in fagioli, but never when spaghetti is a main dish.
That's interesting! It's amazing how food traditions can vary from family to family. Thanks for sharing your mom's method, it's always fascinating to learn different cooking techniques. 😄🍝👨🍳
I'd like to see you go to Olive Garden now just to experience it yourself 😂
Edit: I've gone once and never went back lol
Maybe one day!
@@vincenzosplate oh please don't. You can just walk in and look at what people are eating to get the full picture, then leave without poisoning your soul with that stuff. OR just find a youtube video :D
I still remember the look of horror on my Italian coworker's face when I described typical Italian American food to him, and in particular, olive garden food. At one point I actually thought he was going to cry. He kept asking questions and I should have known to stop or at least leave out the worst of the details. Poor guy - he had no idea! I still feel a bit guilty for telling the whole truth.
Olive Garden is a running joke in my family. Basically dad went to NYC once and not only does that city have perhaps the best Italian cuisine in the US but also other fantastic cuisine from around the world too.
Dad was getting off a public transit system and saw two women from somewhere in the deep south and he overheard these two individuals saying "Look an Olive Garden, we have some place to eat tonight."
I mean come on.
Another bad "Italian" restaurant is The Original Spaghetti Factory.
Haha, that's quite a story, amico! 🍝 It's true that New York City offers a diverse culinary scene with some of the best Italian cuisine you can find. It's always amusing when people's perceptions of Italian food vary, especially in places like NYC. As for The Original Spaghetti Factory, it seems it didn't quite live up to the Italian food standards either. 😄 Let's continue to appreciate the real deal when it comes to Italian cuisine! 🇮🇹👍
OMG the most dangerous and disgusting fake italian thing I've made a mistake to buy is the green "pesto." I'm afraid to name the brand. I was horrific and is the most pestulant, putrid and pest filled puree!!! Sorry, i cant say it with nice words. The stuff was a lardy, greezie and tastess slime!!! It coated my mouth like a plastic frosting pumped from an old abandon oil well! It was beyond salted. It was so salted as to prevent swallowing it. It was salted, to leave No OTHER flavor on this death bed a chance to even sqeek out a faintly whispered "Ciao".
" Hello, are you in there, my sweet basil???😢 anyone???".... "Pesto Pesto Pesto!!!!" There was not an answer in any "basil" or pine nut language from the fake green depths of that disparate derangement and it's thinnly disguised diminution of death in a jar. :_(
Oh no, that sounds like a true pesto nightmare! 😱🌿🤢 It's always disappointing when fake imitations ruin the authentic flavors. Stay tuned for more real Italian goodness to cleanse your palate! Grazie for sharing your experience! 🙏🏻🍝
Sadly, an authentic Italian restaurant in the U.S. will often charge about $30 or more for a pasta dish.
Par for the course in Australia. Seafood pastas, e.g gamberi or vongole, even more.
Chef Boyardee is barely edible! It comes in a can and is good for someone who is starving. But it tastes like canned glop. Maybe Chef Boyardee was a great chef somewhere but not now.
I tried canned spaghetti and… 🤢🤢
This comes from Wikipedia. Just easy to grab it from it
Ettore Boiardi (October 22, 1897 - June 21, 1985), better known by the Anglicized name Hector Boyardee, was an Italian-American chef, famous for his eponymous brand of food products, named Chef Boyardee.
He was an Italian immigrant came from Emilia-Romagna Italy
Exactly, it here to be shoveled into mouth for energy and dopamine. Also, it's better if not cooked that way too!
Chef Boyardee and Heinz helped defeat the Germans and Italians in WW2 with converting their food into canned goods.
A few comments here...
Saying that "you would rarely have an American pizza that doesn't have meat on it" is a flat out lie. More than half of all pizza sold in the US is "plain cheese" pizza that has no meat.
Also, claiming that pizza in general is Italian and that Americans have somehow ruined it is also a lie. For starters, flat breads were invented in northern Europe long before Italy was a glint in anyone's eye. And tomatoes are native to the Americas. People were making "pizza" in America before anyone in Italy ever even saw a tomato.
Not really Europe has been around for tens of thousand of years american two hundred years. For example apple pie actually is British not American. Apple pie came too America with the British.
Same goes for the burger bbq so on. America just steals other countries food and claims it as their own. You want real apple pie cone to britain. It is very different from the us "version" and much better. I'm British and I have had American versions of fish and chips. It is a complete laughing stock. Over here the fish is fresh from the ocean homemade chips and a slice of lemon. Lemon is optional. It is delicious. Especially the fish. In America it tastes like crap. I had to remind them the fish and chips is a british dish not American.
His whole pizza section of the video was completely generalized and not really accurate for America as a whole.
I appreciate your feedback! 🍕😊 Pizza in America can indeed vary widely from region to region, with each area having its unique style and preferences. It's all part of the diverse pizza landscape! 🇺🇸🍕👍