it's crazy how guga and most foreigner consider a 7 euros margherita inexpensive but up until 2013/14 the average price was between 4 and 5 euros in most places and especially in naples
@@genocider9782 you're correcting me like It changes so much, euro to usd exchange rate Is almost 1 to 1 right know and also in my experience living in Italy and going to naples literally this August that's a common price for a margherita.
yes because here in canada if i want a margherita its over 15$ if not over $20. mind you that's not even a real italian restaurant lmao. 7 euros or $ is absolutely cheap ! i'd be eating there every week !
A little note for everyone 1) Pizza with potatoes can be found everywhere in Italy and is one of the most eaten and consumed pizzas (especially by young people). the version with French fries, which is normally paired with hot dogs, and the one with baked potatoes, which is normally paired with sausage… but the variations are endless. 2) Pizza in Italy does not exist only in Naples, the Neapolitan one is certainly one of the most traditional (and personally the best); but there are numerous variations ... The Roman one is the most famous pizza in the world, low and crispier.
I would also add Pinsa for Roma, it is recent but really good. And since I'm from Turin I have to mention Pizza al Tegamino (or Pizza al Padellino). This is the traditional Pizza in Torino. And of course I cannot really finish my comment without Farinata.
tutto vero ma la pizza con patatine fritte e hot dog andrebbe bandita più di quella con l'ananas eppure tanti italiani privi di papille gustative la mangiano. Se mi dici pizza con patate penso a tutto tranne che a quella.
@@diegodessy9700 bhe non sono un amante degli hot dog , ma inutile dire che le patatine fritte , per quanto siano un modo diverso di mangiare la pizza , perché je tolgono la sua componente principale, cioè la leggerezza e semplicità di un pasto “pesante “ trovano un buon abbinamento con questi ; anche se , quelle poche volte che ho preso una pizza con le patatine fritte la ho sempre abbinata con la salsiccia 😆.
@@diegodessy9700sicuramente è un po' esagerata, tra l'altro pesantissima, però sempre buona è Certo meglio la salsiccia ma come pizza cheap non è male
Since he's a chef, I think he probably knows that. But for those that didn't, such as myself, a 90% hydration dough means that for 1kg of flour, you have 900g of water.
I'm a Portuguese watching a Brazilian comment a Brazilian chef that lives in the US visiting Italy and speaking English with Italians. This world is indeed crazy.
If you come to the us be ready to wait even more, the myth that everything here works is Bs, you wait in restaurants and they treat you like crap, you wait at the DMV, you wait at the social security, you wait in line at the supermarket, you wait in TSA lines at major airports, you wait for ever and customer care now is inexistent
Reservations in super popular places like Masanielli basically just mean "you reserved your spot today, you will eat". You won't wait an hour anywhere else. I understand how a tourist may find it bs though, cause at the end of the day it is...
@@prippropro in realtà in qualsiasi ristorante medio grande in momenti di piena aspetti, perché da noi non fanno alzare la gente quando finisce, anzi, arrivano per il dolce, il caffè...poi c'è chi esce per la sigaretta e rientra, ce la prendiamo con calma ecco.
@@OmarBK17 vero ma spesso non si tratta di un'ora dai.. comunque sto notando sempre più ristoranti che per evitare il problema di cui parli o non accettano proprio prenotazioni oppure danno le fasce orarie
6:30 I'm from Sicily and my favourite pizza has no sauce, potato, Italian style sausage and lots of cheese. Potatoes is a very underrated topping for pizza, I love it.
Italian tip: 1:31 I love how Guga is always super positive. "Cin cin" is "cheers" in Italian, but we use it only with drinks. We don't do that with food, I guess It's a bit weird
Yeah. The whole cheers thing he does when eating something is stupid. In Australia it’s the same.. you say cheers when having a drink, not when eating something
Yeh you’re right, but he’s making a show, he needs some kind of transition from speaking to eating. I get that it is weird but the reasoning behind doing it makes sense…
I've seen a lot of Italian Americans go crazy when someone puts potato on pizza, but growing up in Italy, my brother's favorite pizza was white sauce with french fries on top. Damn near every pizzeria had some version of it.
I've had potato on pizza at 2 places, one in Boise (that used to be good before the founders retired and sold it to a corporation) and at Messenger pizza in Nampa, Idaho. Not my favorite but good.
Vito Iacopelli is prolly everyone's go to guy, when it comes to making your own pizzas. You should really check his channel out, they're very informative.
I really appreciate that the Frita Pizza guys did not claim "the best pizza in Italy" but instead "the king of pizza frita," seemingly giving a nod to the best pizza artists, and acknowledging fried pizza is different.
Pizza Fritta. In Italian the adjective almost everytimes goes after. And remember double consonants. They are very important in italian, because they sound different and may be two different words with or without the doubling. In this case frita means nothing so none should mistake it for anything else, but pay attention because this is not always the case.
@@T1ddlywinks the dough is different and the traditional filling is also different. Just the shape is quite similar, almost the same. Panzerotti and Calzoni tend to have a more regular crescent shape though.
It's a fake news that Brandi are continuously spreading out: they actually just named a pizza from Queen Margherita in 1889, but the same pizza already existed since early 1800'
@alessandrospalice2813 not at all. Raffaele Esposito was just the first to give it a name, i.e. 'Margherita', to a pizza that already existed since decades earlier without a name.
You fell for the fake tradition marketing: Brandi has no proof they were the first to invent pizza, in fact nobody does and there's no proof the dish was made for any Queen at any point
Not only that, but they’re trying to now say pizza fritte was invented after WW2, that’s ludicrous. My great grandmother was born in 1888 in Westchester NY. Her mother made it, so from at least 1850 it was a known dish. Additionally, a virtually identical item was made by Roman Jews going back to the second century. Why do people think so many things were invented within the last half century. Life existed prior to the current generation’s existence.
I'm glad I ain't the only one who scoffs at people claiming "The birth place" the "The original home of" foods. Unless it's a modern dish, 99% of particular dishes are untraceable to its origin, humans have been cooking for a long ass time and accurate and truthful fact keeping of food origin is basically impossible to find.
Pizza with potatoes is a STANDARD of Roman pizza. Especially when we talk about pizza al tajo. And I’m not talking about fries, but about thin slices of roasted potatoes, mozzarella, and maybe some rosemary on top. It’s the perfect slice of carbs to help you go through a long day.
3:58 Guga says ".. but with great quality ingredients you would expect from italy". While the pizza maker is putting seed oil on top of the pizza instead of extravirgin olive oil (that is of course to save money on one of the most expensive ingredients in a pizza, but even though the pizza might still end up being good, seed oil it's not good quality nor good at all). I'm italian: seed oil on a pizza is only something you see in turistic places to save money. :'''')
anche a me è saltato subito all'occhio... sinceramente è vergognoso, farà parte anche della tradizione (che comunque la pizza è sempre stata cucina povera) ma nel 2024 mettere l'olio di semi sulla pizza per risparmiare è da cani. E' più rispettoso alzare i prezzi che fare del male alla gente e al territorio. E chi dice che è più delicato e si usa per non coprire i sapori o tenere meglio il punto di fumo è solo un cretino o mente.🔪
Solo perché hai visto l'olio un po' più trasparente? Guarda che l'EVO perde naturalmente il suo colore verdastro col tempo, soprattutto quello artigianale con un alto residuo che col tempo si deposita
It's not difficult to make a potato pizza if you find the ingredients, but to make It soft and with the right consistency is something you need years to achieve
We've got potato pizza in Canada, it's one of my favorites and even though ours is pretty different, I knew this would be great. +1 for Guga attempting this pizza.
@@erlumen7775 I dunno a wet dough for me would be difficult to work with, especially if I want to try to make this gluten-free due to having celiac disease.. the other ones I'm able to do pretty easily..
I'm shocked how little foreigners know about pizza, there isn't only one kind of pizza even if they look the same, Pizza Romana is slimmer and ceunchier, Pizza Napoletana is softer and with high crust, then you have the "Ciccio" in puglia which is a pizza with no mozzarella and sauce, then you have derivatives like Pinsa, Focaccia barese, Focaccia Genovese, Focaccelle dell'Esselunga or if you close it up you have Pizza Fritta, Calzoni, Panzerotti fritti baresi, Panzerotti al forno and many other
I went to Pizza I Masanielli two years ago almost and had a similar but opposite experience. That night, their pizza margherita was exquisite (or it may have been their DOC pizza) but the futuro di marinara was overcooked and bad. We had a midnight reservation and they did get us in fairly close to our time with many people waiting outside, but once we got in the servers were a little hard to get the attention of so we could order more wine. I would go to Masanielli again but our favorite pizza in Italy was Re Pazzo in Naples. They also have the best rotisserie chicken I've ever had.
As a chef and food passionate I have to say that a lot of people should learn about how to eat and how to recognize good quality from bad quality food. This is something that most of the times is related to what you were used to eat in your childhood, I mean the food culture that your parents have transmitted to you. I refuse to believe that you tasted a bad pizza at I masanielli. A place that has been awarded as the best pizza restaurant in the world multiple times. And there are millions of restaurants that make pizza around the world. I know the place and there is no doubt that they do make high quality pizza, with innovations technique and very high quality products. Everyone has different preferences and of course there isn t a real world best pizza. But the quality of a product should be recognized even if it isn t your favorite above all.
@@GiovanniAngelucci-xx4xu sound like you can't accept they might not have delivered on the day. Your post come across an patronising and you have absolutely no idea of Thomas's background or how much quality food he is been exposed to at the end of the day that was his experience. It is become a cultural norm to go over the top for stuff like this because his experience didn't match your expectations, and also you are implying things he didn't actual say. There is passion and there is also being a food fundamentalist.
My go to personal pizza that I do at home is sweet potato diced and spiced with touch of paprika and bit of oil - baked for a bit and then spooned on top the prepped pizza and baked. Gotta say I like it and it’s easily in my pizza variety rotation when sausage or pepperoni isn’t top of mind.
Best pizzas i ever had were both from Caiazzo. Pepe in Grani for special occasions, but for more traditional (no less delicious) pizza, his family's piazza, Osterica was the way to go
4:55 everywhere outside touristy areas. Normal price for a margherita today is 5-6 euros (which is already a lot, since a few years ago it was 4), they charge more only where the tourists are or if the pizzeria wants to be "gourmet" with doc and dop ingredients on the menu
5:05 😂😂editors deserve a rase, anyway good video, im from italy and you like how you show our goods parts of the city. In italian: sei un grande bro hai spaccatoo
the mozzarella in pizza fritta is completely different because it's provola (another cheese) as you can see it's more yellow. But yeah, everything is so good in Naples.
4:59 In México we have a place called "Little Caesars", it's not a fancy restaurant or anything like that, but, we have something called the "Hot & ready" and it's an 8 sliced pizza that cost 80 pesos (4 dollars aprox.). I mean, when you are hungry, don't have a lot of money, and you want something fast, this is a great choice.
😂😂😂 i was lookin for the goat comment. Here it is. Little ceasers hahaha.... Dont get me wrong, i love little ceasers. One of the few ways to feed the homies on a budget
so happy to see maestro Susta getting the recognition he deserves! for me he is the underrated crazy Dough scientist. but every respectable pizzeria goes to him for consultation regarding doughs.
Why does the video description say you flew to Florence, while the whole video takes place in Naples? (UPDATE: I just noticed you have a video about steak in Florence) I hoped you also tried other styles of pizza in Italy. Here in Florence thin pizzas are more common than thick "naples-style" pizzas, and I like them very much!
Guga you have to come back to Italy! The best pizza in the world is PEPE IN GRANI, near Caserta. Maybe soon will be the first pizzeria to get a michelin star, thats the level of it.
parafrasando Gualtiero Marchesi, i francesi con le loro stellette se ne vadano a cagare. Non devono insegnare né certificare niente a nessuno, specie agli Italiani. Fra l'altro, senza nulla togliere a Pepe in Grandi, ma si da che le stelle michelin sono una mezza mafia. Si paga per avere una stella, non è solo un riconoscimento di merito. Fossi ristoratore mi rifiuterei categoricamente di aderire a questo stupido sistema e fra l'altro rivendicherei con orgoglio la parola Cuoco, basta con questo Chef da tutte le parti.
This channel has given you such an amazing and unique opportunity to meet so many wonderful masters of cooking! I’m so jealous you are able to get such a wonderful and once in a lifetime experiences!
I have a Chanel lambskin square pearl bag and a Chanel handbag but my lambskin square petal bag I have worn 2 times and I am very careful but somehow still has small scratches on the leather and the gold on the clasp. I donât know what happened but I paid over $3,000 for it a few years ago and I am upset that it already has scratches. No one notices now but I notice the price I paid for it. Iâm saving up to buy another kislux bag now that I wonât be paying full price anymore.
Great collection! I bought my first LV when I was 25 and I've only used that bag a few times haha. Also, I love your clutch! I have an Eva clutch with the DE print and I love the little chain. But I don't want to spend that much money right now and the kislux always gets me the bag I want and it's just as good as the LV and one of my favorites. Durability
Because this is how true italian cuisine is,the socials have made us into food extremists, but in reality we have always been (and in many ways still are) really creative in the kitchen, we have a few "rules" but they mostly rely on the idea of pairing and balancing what you eat
These foods are called "frittatine" and they're re made out of uneaten pasta that gets reused to make a fried sphere filled with cheese, pepper, peas, groundbeef etc. They're not considered pasta but their own version of street food
@@e39shady people don't get that pinapple pizza isn't hated cause of the combo (since there are stranger ones) but cause in most cases it's not done in a good pizzeria since they avoid having too sweet and wet pizzas cause of a topping, like 2-5% of places make it even in Italy and just a few are better than average ones
For me, the thin crust pizzas with fresh toppings in Rome are the best. I lived there for 16 months & never once stood in line for pizza. Our favorite Indian restaurant, that was another story.
Hi there! The pizza you ate at Michele's style is called "a rot e' carrett" (tr.: cartwheel) and the dough is worked to be stretched out as much as possible so the base gets very thin with a low crust and cooks very fast, and in the past it used to be the standard in Naples, before what most of pizzeria's now make: the "contemporanea" (tr. contemporary) which is instead smaller, thicker, and with a high and soft crust. Another type you can find in Naples is the "canotto" (tr. dinghy): the smallest in size but not the lightest. It is very concentrated in the crust which is large and soft and make up a sort of dam around the very generous toppings, just like a proper dinghy, but I doubt it will float on water though!
Pizza Fritta is much older then what we know as neapolitan pizza EDIT: You have to understand that vor the normal people 100+ years it was impossible to have a pizza oven, or even remotly to that. But oil for frying yes.
That's not quite right. Originally people cooked in shared ovens, often bakeries after they closed. Oil was very very out of reach to everyone but royalty until about 1856. Before that all oil was pressed, even with ultra modern presses like the Dutch tamper press in 1600 it was still not viable for the masses to have enough oil to fry at home. In 1750 the roll mill was invented in England by smeaton, later the hydraulic press by Bramah, between these two English inventions oil was able to be mass produced and available to most of society.
A pizza oven can be cheaply made out of bricks, bit of wood for the heat.. presto, done. And like @sarchlalaith8836 said, people in cities used the ovens from bakeries.
@@sarchlalaith8836 But pizza is more recent than you think, especially the margaritha - we have no record of margaritha existing until the 1930s. And pizza fritta is definitely older - yes, oil was expensive, but who said it was always food for peasants?
Are these issues happening if these bags are used daily? I just got the pochette metis in monogram canvas from the Kusama collection. I love the multicolored polka dots and hope they donât melt on me, lol. But I donât think itâll be in my regular rotation. I also have a NoeNoe in DA but only use that a few times a year in the spring and summer so I havenât put that much wear and tear into it. I hope I donât see the fraying for a while. Also, Iâm saving up for a kislux . Has your colleague seen the same issues with that size? I donât mind some relaxation in shape but I donât want it to be a puddle either. Thanks for the video!
One of my friends is a butcher here in Italy, one time he told me a story about a customer asking for big steak bc he wanted to marinate it in coca cola. He later told him the sugar in the cola has caramelized during the cooking and the meat was uneatable for how sweet it was. This reminded me of all the experiment on your channel and how they'd be disgusting for our european palate and for that reason I shouldn't be mad about your opinion on neapolitan pizza.
Saw the fan pedal for the pizza oven….. lol practiced black smithing for 5yrs+….. lol fire makes smiles especially with a coal forge. 😅 never a fire hazard!
I lived 10 years in Rome, the best pizza I ever had there was with the dough made with potatoes and the borders filled with Salsiccia. The BEST pizza I have ever had in my live. Pizza + potatoes is the final combination, agree with the chef.
Italians. Fold up an entire pizza as “on the go street food”. They’re all still thin and beautiful. Really makes you suspicious of the crap they put in modern foods.
@@jonathanmassaro3142out of the approximately 200 countries of the world Italy is ranked 119th in their obesity rate. Higher rankings mean more obesity. Italy has a 17.97% obesity rate. The US is ranked 10th with an obesity rate of 41.64%. By any metric Italy is quite low on the obesity spectrum. And to be clear, the overwhelming majority, almost all, of countries with less obesity than Italy are poverty-stricken third world countries or countries that are just coming to prominence. There are a few exceptions, but not many. By the numbers, for a high income country, Italy is very near the bottom for obesity.
@@jonathanmassaro3142 People are so obsessed w statistics and videos they see online that they never actually go outside and experience it for themselves lmfao. Ty for telling them how it is
@@cross9508 yeah, but that's not "obsession". It is a confirmation bias (or cherry picking bias). To have a lower obese rate doesn't mean all Italians are beautiful and fit. Also, nobody cares about statistical trends. You cannot simply look at the punctual statistic.
when someone is straight forward and good at what she does best. People will always speak for them. For me I can would say give Mrs Moraine of finance education a try and you be happy you did
Italians: Throw anything on top of bread and call it a pizza Sam Papadopoulos: Look guys i thrown pineapple on it, it's pineapple pizza! Italians: NOOOOOOOOOOOO IT'S NOT, only Italians get to do that!
Italians too busy making fun of you instead of gettin mad of what you use for topping a pizza? You think thats the only abomination outside italy ahahhahaha
If you're in the North Park area of San Diego, please try Gelati & Peccati. You might find slices of their Pizza Lussuria: potatoes, mozzarella, prosciutto crudo, and black pepper
I make chicken cutlets and I use butter with the bread crumbs and marinade the chicken in Italian dressing. It makes the best chicken every time. Also cook it in butter too.
3:18 Im sorry but this movie base margherita looks so unappetizing that it honestly looks grosser than little ceasars pizza. What? Just 3 and 1/8 basil on an entire pie? Appalling...
A local gourmet Italian restaurant near my house makes a potato pizza - named Patate E Salsiccia (potato and sausage). It has the aforementioned two ingredients (specifically pork sausage), as well as rosemary and Pecorino cheese. It's delicious!
I will try to say it again Pizza is not an Italian invention it comes from North Africa, some call it man'oushe, depends which country. But it is made with tomatoe sauce Herbs and seeds, or minced lamb. Was designed for nomads, as an easy way to carry food. I Love Italy, lived in Florence, Cagliari. Roma. Travelled extensively there. Every region has their own way of making food. Food is far more immportant there than any other country I have visited or lived. 'Fruit of the Sea' Pizza is amazing everywhere in Italy, I like mine with razor clams, and those huge anchovies you find in Italy! The Best Pizza Ive ever had is in Venice in the Jewish quarter, from memory it was called the Four Ducks, or something like that. No tourists just Italians eating there. A real gem!
I like that, this time, Guga just lowered himself to the same level as us mortals that are not RUclipsrs, and just said plainly that the scope of this video was crowning the best pizza in the world ACCORDING TO HIM. Good job, Guga! Keep it simple and enjoy every little thing my Country has to offer. I recommend you to watch some video from Gambero Rosso's Giorgione. You will bloody love the guy! At least his recipes...
Pizza fritta is the most traditional pizza in Naples. As a street food it was way more popular than pizza cooked in the oven. It's worth seeing L'Oro di Napoli, a great film from 1954 in which Sofia Loren sold fried pizzas cooked by her husband in a pan full of oil. Frying was a much cheaper cooking method, so in post-war Italy, poor and devastated, it was very easy to find kiosks selling fried pizza. The tradition of selling fried food on the streets and pizzas is very ancient, we still have the pots of oil arranged in an orderly fashion in the site of Pompeii, accompanied by frescoes depicting banquets where you can also observe beautiful pizzas topped with seafood. Then some clever people can even boast of having invented pizza, but they will only be able to convince a few gullible tourists.
Since I live in Rome but having also visited Naples, my personal opinion is that on average Roman-style pizza is much better than Neapolitan-style pizza, especially when it comes to pizza al taglio, whether it's cutting from a pan or cutting from a pizza cooked in the shape of a long tongue, which is incidentally the shape of pizza that I traditionally buy, since I can order a whole tongue with three flavors, typically boscaiola, napoli and four cheeses.
I've had designer pieces and knockoffs of kislux . I ultimately prefer the knockoffs because I'm not worried about scratching it, preserving it, or someone stealing it.
10:11 my dude sweating his ass off while putting toppings on that pizza, now we know what the secret ingredient is to make pizza taste number 1 in Italy.
it's crazy how guga and most foreigner consider a 7 euros margherita inexpensive but up until 2013/14 the average price was between 4 and 5 euros in most places and especially in naples
pretty sure he said dollars lmao
@@genocider9782 you're correcting me like It changes so much, euro to usd exchange rate Is almost 1 to 1 right know and also in my experience living in Italy and going to naples literally this August that's a common price for a margherita.
@@maxis5427 euro
What exactly are you trying to say though? For todays standards 7 dollars is cheap. We weren’t in 2013 😂
yes because here in canada if i want a margherita its over 15$ if not over $20. mind you that's not even a real italian restaurant lmao. 7 euros or $ is absolutely cheap ! i'd be eating there every week !
That $7 dollar ad placement was perfect. I was getting ready to skip
Sameeee frr though 😂😅
@@samanthabendickson3661 I can't believe I dindn't skip either even with my auto one clip skip add-on it's crazy, the comedy was on point!
Same 😂😂😂
Same
Same 😂😂😂😂
A little note for everyone
1) Pizza with potatoes can be found everywhere in Italy and is one of the most eaten and consumed pizzas (especially by young people).
the version with French fries, which is normally paired with hot dogs, and the one with baked potatoes, which is normally paired with sausage… but the variations are endless.
2) Pizza in Italy does not exist only in Naples, the Neapolitan one is certainly one of the most traditional (and personally the best); but there are numerous variations ... The Roman one is the most famous pizza in the world, low and crispier.
I would also add Pinsa for Roma, it is recent but really good.
And since I'm from Turin I have to mention Pizza al Tegamino (or Pizza al Padellino). This is the traditional Pizza in Torino.
And of course I cannot really finish my comment without Farinata.
tutto vero ma la pizza con patatine fritte e hot dog andrebbe bandita più di quella con l'ananas eppure tanti italiani privi di papille gustative la mangiano. Se mi dici pizza con patate penso a tutto tranne che a quella.
@@diegodessy9700 bhe non sono un amante degli hot dog , ma inutile dire che le patatine fritte , per quanto siano un modo diverso di mangiare la pizza , perché je tolgono la sua componente principale, cioè la leggerezza e semplicità di un pasto “pesante “ trovano un buon abbinamento con questi ; anche se , quelle poche volte che ho preso una pizza con le patatine fritte la ho sempre abbinata con la salsiccia 😆.
@@diegodessy9700sicuramente è un po' esagerata, tra l'altro pesantissima, però sempre buona è
Certo meglio la salsiccia ma come pizza cheap non è male
la quantità di cagate dette da Guga in questa serie di video sull'Italia è incommensurabile.
Should be named: "How to write your holiday trip up as a business expense" 😂😂
Its not working like that but funny tho
@@damienrobine6782in the US, I pretty much think it works that way. Here in Italy, no.
@@damienrobine6782 it literally does
@@boxlad7583 it literaly not
@@damienrobine6782 explain how it works then.
07:18 90% hydration doesn't mean the dough is almost water, but it means that the water in the dough is almost as heavy as the flour
Eh, vaglielo a spiegare che 90% idratazione non vuol dire 900 grammi di acqua e 100 di farina ahahaha
@@aqsw57 not sure why but I expected Italians to laugh in spanish (jajajaja)
Since he's a chef, I think he probably knows that. But for those that didn't, such as myself, a 90% hydration dough means that for 1kg of flour, you have 900g of water.
@@igor-3942 right! Guga, who is not a chef but a awesome cook, didn't know that
@@irgendeinname9256 Probably becuse you're ignorant, and you think all Southern European are the same.
Ahahaah.
As a napoletan, Margherita wasn’t made either at da Michele or at Brandi. But by Raffaele Esposito in the kitchen of Capodimonte palace.
I'm a brazilian watching a brazilian chef that lives in the US visiting Italy and speaking english with italians. This world is crazy.
I'm a Portuguese watching a Brazilian comment a Brazilian chef that lives in the US visiting Italy and speaking English with Italians. This world is indeed crazy.
The delay after the reservation is the most italian part of this video lmfao, if you come here, be ready to WAIT for stuff.
If you come to the us be ready to wait even more, the myth that everything here works is Bs, you wait in restaurants and they treat you like crap, you wait at the DMV, you wait at the social security, you wait in line at the supermarket, you wait in TSA lines at major airports, you wait for ever and customer care now is inexistent
just in that pizzeria. You don't have to wait anywhere else
Reservations in super popular places like Masanielli basically just mean "you reserved your spot today, you will eat". You won't wait an hour anywhere else. I understand how a tourist may find it bs though, cause at the end of the day it is...
@@prippropro in realtà in qualsiasi ristorante medio grande in momenti di piena aspetti, perché da noi non fanno alzare la gente quando finisce, anzi, arrivano per il dolce, il caffè...poi c'è chi esce per la sigaretta e rientra, ce la prendiamo con calma ecco.
@@OmarBK17 vero ma spesso non si tratta di un'ora dai.. comunque sto notando sempre più ristoranti che per evitare il problema di cui parli o non accettano proprio prenotazioni oppure danno le fasce orarie
6:30 I'm from Sicily and my favourite pizza has no sauce, potato, Italian style sausage and lots of cheese. Potatoes is a very underrated topping for pizza, I love it.
Dominos pizza in NZ has potato wedges on it
So it's not a pizza it's more of a pierogi abomination
@@Kentucky-n2k not really the same thing 😂
I thought I was weird, started as a pregnancy craving, and it's stuck with me
I want to go to Sicily.
Italian tip: 1:31 I love how Guga is always super positive. "Cin cin" is "cheers" in Italian, but we use it only with drinks. We don't do that with food, I guess It's a bit weird
Yeah. The whole cheers thing he does when eating something is stupid. In Australia it’s the same.. you say cheers when having a drink, not when eating something
Same in Spanish, you never said “salud” when eating
@ damn straight you don’t. I speak Spanish as well
Yeh you’re right, but he’s making a show, he needs some kind of transition from speaking to eating.
I get that it is weird but the reasoning behind doing it makes sense…
@@Alvin-jr9ot What about buon appetito ?
Wait until guga finds out that potato on pizza is very common in Italy and almost every Italian pizzeria serves it
I've seen a lot of Italian Americans go crazy when someone puts potato on pizza, but growing up in Italy, my brother's favorite pizza was white sauce with french fries on top. Damn near every pizzeria had some version of it.
I've had potato on pizza at 2 places, one in Boise (that used to be good before the founders retired and sold it to a corporation) and at Messenger pizza in Nampa, Idaho. Not my favorite but good.
and the Chef was gloating like he did something extraordinary but not telling him it was pretty common
Trash comment
Try to tell them we eat pizza with hot dogs, the last time I said so I had to defend my self
Vito seems like such an honest and down to earth guy. A good friend to have
He has a channel
Vito Iacopelli is prolly everyone's go to guy, when it comes to making your own pizzas. You should really check his channel out, they're very informative.
He's a tur@ who doesn't even know where to bring Kojack to eat..
@@trr4488 His channel is great.
I really appreciate that the Frita Pizza guys did not claim "the best pizza in Italy" but instead "the king of pizza frita," seemingly giving a nod to the best pizza artists, and acknowledging fried pizza is different.
Pizza Fritta. In Italian the adjective almost everytimes goes after. And remember double consonants. They are very important in italian, because they sound different and may be two different words with or without the doubling. In this case frita means nothing so none should mistake it for anything else, but pay attention because this is not always the case.
Isn't it basically a deep-fried calzone?
@@T1ddlywinks nope, more similar to a Panzerotto (calzon is cooked in the oven, panzerotto is fried), but it is slightly different.
@@watchit3746 I get its cooked differently, but it is essentially the same thing and splitting hairs. For sure it is not a pizza though.
@@T1ddlywinks the dough is different and the traditional filling is also different. Just the shape is quite similar, almost the same. Panzerotti and Calzoni tend to have a more regular crescent shape though.
It's a fake news that Brandi are continuously spreading out: they actually just named a pizza from Queen Margherita in 1889, but the same pizza already existed since early 1800'
How could it be true? Margherita became queen of Italy only after the kingdom of Italy was formed and it is 1860
@brasdas6044 that's why it is a fake news. This type of pizza was named after queen Margherita but existed already since decades earlier
Yeah but brandi is the first one to make the margherita. The first pizza ever made is Cosacca
@alessandrospalice2813 not at all. Raffaele Esposito was just the first to give it a name, i.e. 'Margherita', to a pizza that already existed since decades earlier without a name.
Cosacca? Quindi russa?😅@@alessandrospalice2813
You fell for the fake tradition marketing: Brandi has no proof they were the first to invent pizza, in fact nobody does and there's no proof the dish was made for any Queen at any point
This is 100% true
All this history is lost and or a big fat lie like everything in this world
pizza was created in America
Not only that, but they’re trying to now say pizza fritte was invented after WW2, that’s ludicrous. My great grandmother was born in 1888 in Westchester NY. Her mother made it, so from at least 1850 it was a known dish. Additionally, a virtually identical item was made by Roman Jews going back to the second century. Why do people think so many things were invented within the last half century. Life existed prior to the current generation’s existence.
I'm glad I ain't the only one who scoffs at people claiming "The birth place" the "The original home of" foods. Unless it's a modern dish, 99% of particular dishes are untraceable to its origin, humans have been cooking for a long ass time and accurate and truthful fact keeping of food origin is basically impossible to find.
4:37 lmao 🤣🤣🤣 Do a challenge - Angel eats greens or he gets dry aged
People tastes like pork. Just dry age a pig that is finished on steak.
I this context „boom! roasted!” meme gets more new meaning.
Ahhh yesss and he’ll look like bacon and smell like trash for a week 🤣🤣🤣
Gotta love the Angel-abuse 😂
@@seandeib619 🤣🤣
Pizza with potatoes is a STANDARD of Roman pizza. Especially when we talk about pizza al tajo. And I’m not talking about fries, but about thin slices of roasted potatoes, mozzarella, and maybe some rosemary on top. It’s the perfect slice of carbs to help you go through a long day.
Yeah, pizza with sliced potatoes, pepper and rosemary is a roman classic.
And it's not an easy pizza to make.
Pizza tajo or "pizza al taglio"?
@@kirjia5233 "pizza al taglio" in italian. "pizza ar tajo" in roman dialect, with the "j" pronounced as an "y"
@ “al tajo” in Roman dialect, “al taglio” in Italian.
@@baroncicala1934pepper….
01:46 did the lady steal the purse or was it hers?
Lol, no. That's the same lady that appears at 04:10. I think it's Vito's wife or maybe niece/sister?
Bro my jaw dropped and went straight to comments when i saw that🤣
I think she stole his purse
@@paultruzzi911 You're worse than Toby.
Appreciate the integrity in sharing your experiences and likely saving most of hours and $$$ going to places that are tourist traps. Thank you!
3:58 Guga says ".. but with great quality ingredients you would expect from italy". While the pizza maker is putting seed oil on top of the pizza instead of extravirgin olive oil (that is of course to save money on one of the most expensive ingredients in a pizza, but even though the pizza might still end up being good, seed oil it's not good quality nor good at all). I'm italian: seed oil on a pizza is only something you see in turistic places to save money. :'''')
anche a me è saltato subito all'occhio... sinceramente è vergognoso, farà parte anche della tradizione (che comunque la pizza è sempre stata cucina povera) ma nel 2024 mettere l'olio di semi sulla pizza per risparmiare è da cani. E' più rispettoso alzare i prezzi che fare del male alla gente e al territorio.
E chi dice che è più delicato e si usa per non coprire i sapori o tenere meglio il punto di fumo è solo un cretino o mente.🔪
Solo perché hai visto l'olio un po' più trasparente? Guarda che l'EVO perde naturalmente il suo colore verdastro col tempo, soprattutto quello artigianale con un alto residuo che col tempo si deposita
much love from italy man, really apreciate the accurance of how u explain the pizza concept in italy
MAKE THAT AT HOME WE WANT TO SEE!!!! POTATO PIZZA! POTATO PIZZA! YOU CAN DOOO IT! 😎😎🥰🥰🤗🤗🔥🔥
It's not difficult to make a potato pizza if you find the ingredients, but to make It soft and with the right consistency is something you need years to achieve
POTATO PIZZA!
We've got potato pizza in Canada, it's one of my favorites and even though ours is pretty different, I knew this would be great. +1 for Guga attempting this pizza.
@@erlumen7775 I dunno a wet dough for me would be difficult to work with, especially if I want to try to make this gluten-free due to having celiac disease.. the other ones I'm able to do pretty easily..
I think the dough sounds good... But I'd not top that with potato. I want toppings that kick savory taste up.
Yesss that’s what I’m thinking about brother ❤❤❤❤
I'm shocked how little foreigners know about pizza, there isn't only one kind of pizza even if they look the same, Pizza Romana is slimmer and ceunchier, Pizza Napoletana is softer and with high crust, then you have the "Ciccio" in puglia which is a pizza with no mozzarella and sauce, then you have derivatives like Pinsa, Focaccia barese, Focaccia Genovese, Focaccelle dell'Esselunga or if you close it up you have Pizza Fritta, Calzoni, Panzerotti fritti baresi, Panzerotti al forno and many other
Margherita pizza made with buffalo mozzarella and sauce made from the local tomatoes was delicious.
I went to Pizza I Masanielli two years ago almost and had a similar but opposite experience. That night, their pizza margherita was exquisite (or it may have been their DOC pizza) but the futuro di marinara was overcooked and bad. We had a midnight reservation and they did get us in fairly close to our time with many people waiting outside, but once we got in the servers were a little hard to get the attention of so we could order more wine.
I would go to Masanielli again but our favorite pizza in Italy was Re Pazzo in Naples. They also have the best rotisserie chicken I've ever had.
As a chef and food passionate I have to say that a lot of people should learn about how to eat and how to recognize good quality from bad quality food. This is something that most of the times is related to what you were used to eat in your childhood, I mean the food culture that your parents have transmitted to you. I refuse to believe that you tasted a bad pizza at I masanielli. A place that has been awarded as the best pizza restaurant in the world multiple times. And there are millions of restaurants that make pizza around the world. I know the place and there is no doubt that they do make high quality pizza, with innovations technique and very high quality products. Everyone has different preferences and of course there isn t a real world best pizza. But the quality of a product should be recognized even if it isn t your favorite above all.
@@GiovanniAngelucci-xx4xu sound like you can't accept they might not have delivered on the day. Your post come across an patronising and you have absolutely no idea of Thomas's background or how much quality food he is been exposed to at the end of the day that was his experience. It is become a cultural norm to go over the top for stuff like this because his experience didn't match your expectations, and also you are implying things he didn't actual say. There is passion and there is also being a food fundamentalist.
In Sicily a lot of the white pizzas had potatoes, I really enjoyed it
Calabria as well...
I would not want potatoes on my pizza.... Too bland.
Potato on pizza's good, more places need to try it, same goes for eggs on pizza
im italian and i even put fries on my pizza@@tanikokishimoto1604
My go to personal pizza that I do at home is sweet potato diced and spiced with touch of paprika and bit of oil - baked for a bit and then spooned on top the prepped pizza and baked. Gotta say I like it and it’s easily in my pizza variety rotation when sausage or pepperoni isn’t top of mind.
Best pizzas i ever had were both from Caiazzo. Pepe in Grani for special occasions, but for more traditional (no less delicious) pizza, his family's piazza, Osterica was the way to go
4:55 everywhere outside touristy areas. Normal price for a margherita today is 5-6 euros (which is already a lot, since a few years ago it was 4), they charge more only where the tourists are or if the pizzeria wants to be "gourmet" with doc and dop ingredients on the menu
“I-a have-a magic-a touch” was adorable
When I see Vito and Guga do a video together, I know it's going to be a good one.
Guga brother you are lookin healthy my friend good job!
5:05 😂😂editors deserve a rase, anyway good video, im from italy and you like how you show our goods parts of the city.
In italian: sei un grande bro hai spaccatoo
Isn't it a calzone? Correct me if I'm mistaken. 6:00
calzone isn't fried
That's a cheburek.
the mozzarella in pizza fritta is completely different because it's provola (another cheese) as you can see it's more yellow. But yeah, everything is so good in Naples.
4:59 In México we have a place called "Little Caesars", it's not a fancy restaurant or anything like that, but, we have something called the "Hot & ready" and it's an 8 sliced pizza that cost 80 pesos (4 dollars aprox.). I mean, when you are hungry, don't have a lot of money, and you want something fast, this is a great choice.
Ok
😂😂😂 i was lookin for the goat comment. Here it is. Little ceasers hahaha....
Dont get me wrong, i love little ceasers. One of the few ways to feed the homies on a budget
Yeah in India you can get a pizza that will feed 3-4 people for 2-3 USD, Americans tend to forget that the rest of the world exists.
Hot and ready 😋 but when it gets cold it turns into cardboard 😔.
El pequeño cesar, never lets me down after a buena peda
Guga needs to recreate the pizza fritta for the boys.
5:00 Pizza Hut Jumpscare
I tried many in Napoli, my favorite (where mainly locals eat) is Tuttino’s by far! Best pizza I ever ate, I've been there 4 times over 3years.
so happy to see maestro Susta getting the recognition he deserves! for me he is the underrated crazy Dough scientist. but every respectable pizzeria goes to him for consultation regarding doughs.
i think angel just found his soulmate 4:37
Pizza Fritta and in general pizza in Napoli is absolute love, Napoli is such a stunning food city!
11:02 that side-eye is insane😂😂😂
2:45 You know it's good when you see, "LIVE, LAUGH, LOVE" on the wall
You gotta wait that long cuz every youtuber is sitting there ordering 5 pizzas :P hahaha Love ya Guga!
Why does the video description say you flew to Florence, while the whole video takes place in Naples? (UPDATE: I just noticed you have a video about steak in Florence) I hoped you also tried other styles of pizza in Italy. Here in Florence thin pizzas are more common than thick "naples-style" pizzas, and I like them very much!
As an italian i will not say what my favourite pizzeria is, you will go there, complain that the prices are low and they are going to go up with them.
Zio la demografica del canale sono gli Americani obesi, il loro patriottismo non gli lascia capire che va solo in trappole per turisti
As an Italian I am going to stick DiGiorno... it's not delivery. It is Italian!
😂😂
Haha that’s a smart strategy
Guga you have to come back to Italy! The best pizza in the world is PEPE IN GRANI, near Caserta. Maybe soon will be the first pizzeria to get a michelin star, thats the level of it.
parafrasando Gualtiero Marchesi, i francesi con le loro stellette se ne vadano a cagare. Non devono insegnare né certificare niente a nessuno, specie agli Italiani. Fra l'altro, senza nulla togliere a Pepe in Grandi, ma si da che le stelle michelin sono una mezza mafia. Si paga per avere una stella, non è solo un riconoscimento di merito. Fossi ristoratore mi rifiuterei categoricamente di aderire a questo stupido sistema e fra l'altro rivendicherei con orgoglio la parola Cuoco, basta con questo Chef da tutte le parti.
Guga you're a gem and many people in this video made me proud of being italian. Good job everybody much love
This channel has given you such an amazing and unique opportunity to meet so many wonderful masters of cooking! I’m so jealous you are able to get such a wonderful and once in a lifetime experiences!
0:50 fun story but not true, its a myth unfortunately
You're wrong! It's a fact!
@@MrRepsie[citation needed]
@@MrRepsie that style of pizza was popular way before she became queen and it didn’t start being called a margarita until after she had died.
8:15 Excuse me what?
No Diddy.
Stop the cringe pls
I don't get why you think potatoes on pizza are a weird thing. It's like the second most popular pairing in Italy after tomato.
because you will never EVER see that in the states
@@spiritpyros Bar Pizza in New Haven CT is well known for their potato pizza
@@spiritpyros There is a pizza chain in Maine called Otto's that makes the best mashed potato pizza ever, I would recommend trying it at some point
The US is weird
@@spiritpyros I've seen it. But anyway Guga has been to Naples and Rome where you find potato on pizza everywhere.
I have a Chanel lambskin square pearl bag and a Chanel handbag but my lambskin square petal bag I have worn 2 times and I am very careful but somehow still has small scratches on the leather and the gold on the clasp. I donât know what happened but I paid over $3,000 for it a few years ago and I am upset that it already has scratches. No one notices now but I notice the price I paid for it. Iâm saving up to buy another kislux bag now that I wonât be paying full price anymore.
Great collection! I bought my first LV when I was 25 and I've only used that bag a few times haha. Also, I love your clutch! I have an Eva clutch with the DE print and I love the little chain. But I don't want to spend that much money right now and the kislux always gets me the bag I want and it's just as good as the LV and one of my favorites. Durability
My friend Stephan here in Pattaya makes the worlds best Pizza. He will open a store here soon.
Australia:Are we a JOKE to you?
Italians: "If you cut the pasta, you should be put in jail"
Also italians: "Just put the pizza in the oven or deep fry it, whatever"
also Italians: "What? I don't care what they do, I do it this way"
Because this is how true italian cuisine is,the socials have made us into food extremists, but in reality we have always been (and in many ways still are) really creative in the kitchen, we have a few "rules" but they mostly rely on the idea of pairing and balancing what you eat
These foods are called "frittatine" and they're re made out of uneaten pasta that gets reused to make a fried sphere filled with cheese, pepper, peas, groundbeef etc.
They're not considered pasta but their own version of street food
@@tommasobianchi5496 so pineapple on pizza is acceptable? :D
@@e39shady people don't get that pinapple pizza isn't hated cause of the combo (since there are stranger ones) but cause in most cases it's not done in a good pizzeria since they avoid having too sweet and wet pizzas cause of a topping, like 2-5% of places make it even in Italy and just a few are better than average ones
3:58 what the hell that's not olive oil
For me, the thin crust pizzas with fresh toppings in Rome are the best. I lived there for 16 months & never once stood in line for pizza. Our favorite Indian restaurant, that was another story.
Hi there! The pizza you ate at Michele's style is called "a rot e' carrett" (tr.: cartwheel) and the dough is worked to be stretched out as much as possible so the base gets very thin with a low crust and cooks very fast, and in the past it used to be the standard in Naples, before what most of pizzeria's now make: the "contemporanea" (tr. contemporary) which is instead smaller, thicker, and with a high and soft crust.
Another type you can find in Naples is the "canotto" (tr. dinghy): the smallest in size but not the lightest. It is very concentrated in the crust which is large and soft and make up a sort of dam around the very generous toppings, just like a proper dinghy, but I doubt it will float on water though!
Pizza Fritta is much older then what we know as neapolitan pizza
EDIT: You have to understand that vor the normal people 100+ years it was impossible to have a pizza oven, or even remotly to that. But oil for frying yes.
That's not quite right.
Originally people cooked in shared ovens, often bakeries after they closed.
Oil was very very out of reach to everyone but royalty until about 1856.
Before that all oil was pressed, even with ultra modern presses like the Dutch tamper press in 1600 it was still not viable for the masses to have enough oil to fry at home.
In 1750 the roll mill was invented in England by smeaton, later the hydraulic press by Bramah, between these two English inventions oil was able to be mass produced and available to most of society.
@@sarchlalaith8836 can you link me the source
@@MrBoesartighow about you link your source first!
A pizza oven can be cheaply made out of bricks, bit of wood for the heat.. presto, done.
And like @sarchlalaith8836 said, people in cities used the ovens from bakeries.
@@sarchlalaith8836 But pizza is more recent than you think, especially the margaritha - we have no record of margaritha existing until the 1930s. And pizza fritta is definitely older - yes, oil was expensive, but who said it was always food for peasants?
12:46 12 dollars for pepsi zero 🤯
Criminal
It's for 4 Pepsis.
line above with quantity and unit price and the below one with the total of 12€
Yep, 4 Pepsi.
1:46 ATTENZIONE PICKPOCKET!!!
ATENÇÃO PICKPOCKET!!!
a mulher pegando a bolsa ali da cadeira kkkkkk
The wife
I saw this as well.. had to watch again
She's with them
Lol I thought that too
Are these issues happening if these bags are used daily? I just got the pochette metis in monogram canvas from the Kusama collection. I love the multicolored polka dots and hope they donât melt on me, lol. But I donât think itâll be in my regular rotation. I also have a NoeNoe in DA but only use that a few times a year in the spring and summer so I havenât put that much wear and tear into it. I hope I donât see the fraying for a while. Also, Iâm saving up for a kislux . Has your colleague seen the same issues with that size? I donât mind some relaxation in shape but I donât want it to be a puddle either. Thanks for the video!
One of my friends is a butcher here in Italy, one time he told me a story about a customer asking for big steak bc he wanted to marinate it in coca cola. He later told him the sugar in the cola has caramelized during the cooking and the meat was uneatable for how sweet it was.
This reminded me of all the experiment on your channel and how they'd be disgusting for our european palate and for that reason I shouldn't be mad about your opinion on neapolitan pizza.
7:00 he said the thing.
Saw the fan pedal for the pizza oven….. lol practiced black smithing for 5yrs+….. lol fire makes smiles especially with a coal forge. 😅 never a fire hazard!
i grew up eating bone marrow on toast with potato and mustard it's so good. potato on bread sounds strange but it's amazing.
Potato bread with Texas BBQ 10/10
Brit here. Chip butties are loved for a reason.
I lived 10 years in Rome, the best pizza I ever had there was with the dough made with potatoes and the borders filled with Salsiccia. The BEST pizza I have ever had in my live. Pizza + potatoes is the final combination, agree with the chef.
A whole day of eating pizza in Italy 😭 I love your life
Italians. Fold up an entire pizza as “on the go street food”. They’re all still thin and beautiful. Really makes you suspicious of the crap they put in modern foods.
No madame, we are not. But if you came from the USA i can understand why you had such an impression
@@jonathanmassaro3142out of the approximately 200 countries of the world Italy is ranked 119th in their obesity rate. Higher rankings mean more obesity. Italy has a 17.97% obesity rate. The US is ranked 10th with an obesity rate of 41.64%.
By any metric Italy is quite low on the obesity spectrum. And to be clear, the overwhelming majority, almost all, of countries with less obesity than Italy are poverty-stricken third world countries or countries that are just coming to prominence. There are a few exceptions, but not many. By the numbers, for a high income country, Italy is very near the bottom for obesity.
@williameldridge9382 the world is not splitted between "obese vs fit". There is a full spectrum. Trust me, I'm Italian. I know what i see everyday.
@@jonathanmassaro3142 People are so obsessed w statistics and videos they see online that they never actually go outside and experience it for themselves lmfao. Ty for telling them how it is
@@cross9508 yeah, but that's not "obsession". It is a confirmation bias (or cherry picking bias). To have a lower obese rate doesn't mean all Italians are beautiful and fit. Also, nobody cares about statistical trends. You cannot simply look at the punctual statistic.
I'm favoured, $22K every week! I can now give back to the locals in my community and also support God's work and the church. God bless America.
As beginner what do I need to do? How can I invest on which platform? If you know any please share.
Ms Moraine Ann Hammerton was my
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I was skeptical at first till I decided to
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when someone is straight forward and good at what she does best. People will always speak for them. For me I can would say give Mrs Moraine of finance education a try and you be happy you did
Started with 5,000$ and Withdrew profits
89,000$
Italians: Throw anything on top of bread and call it a pizza
Sam Papadopoulos: Look guys i thrown pineapple on it, it's pineapple pizza!
Italians: NOOOOOOOOOOOO IT'S NOT, only Italians get to do that!
Pineapple on pizza should be forbidden. 😤
On behalf of Greeks everywhere, we apologise...
(Although, Canada and Cyprus really hold the blame here)
@@StergiosMekras no we don't! Τα σπάει, γιατί να απολογηθώ;!
The only issue I have with it is using canned pineapple. However I'm also quite heretic for Italian standards lol
Italians too busy making fun of you instead of gettin mad of what you use for topping a pizza? You think thats the only abomination outside italy ahahhahaha
If you're in the North Park area of San Diego, please try Gelati & Peccati. You might find slices of their Pizza Lussuria: potatoes, mozzarella, prosciutto crudo, and black pepper
Nice, I used to live in North Park... Will have to try next time I'm in the area. My go to was always Luigi's:)
I make chicken cutlets and I use butter with the bread crumbs and marinade the chicken in Italian dressing. It makes the best chicken every time. Also cook it in butter too.
3:18 Im sorry but this movie base margherita looks so unappetizing that it honestly looks grosser than little ceasars pizza. What? Just 3 and 1/8 basil on an entire pie? Appalling...
This man never misses a chance to diss salt bae 😂
Rightfully so!!
The editors did u dirty tho 😂😂... that 7$ pizza add was on point...
This is one man's POV! Everyone should go out there and decide 4 yourselves!
A local gourmet Italian restaurant near my house makes a potato pizza - named Patate E Salsiccia (potato and sausage). It has the aforementioned two ingredients (specifically pork sausage), as well as rosemary and Pecorino cheese. It's delicious!
In Italy you can find It every where
I will try to say it again Pizza is not an Italian invention it comes from North Africa,
some call it man'oushe, depends which country. But it is made with tomatoe sauce Herbs and seeds, or minced lamb. Was designed for nomads, as an easy way to carry food.
I Love Italy, lived in Florence, Cagliari. Roma. Travelled extensively there. Every region has their own way of making food. Food is far more immportant there than any other country I have visited or lived.
'Fruit of the Sea' Pizza is amazing everywhere in Italy, I like mine with razor clams, and those huge anchovies you find in Italy!
The Best Pizza Ive ever had is in Venice in the Jewish quarter, from memory it was called the Four Ducks, or something like that. No tourists just Italians eating there. A real gem!
How to make Italians mad with a title..
You missed one of the most traditional pizza in Naples :salsiccia e friarielli!
I like that, this time, Guga just lowered himself to the same level as us mortals that are not RUclipsrs, and just said plainly that the scope of this video was crowning the best pizza in the world ACCORDING TO HIM.
Good job, Guga! Keep it simple and enjoy every little thing my Country has to offer.
I recommend you to watch some video from Gambero Rosso's Giorgione.
You will bloody love the guy! At least his recipes...
1:46 minute the lady got the bag looks like she stole it 😂😂
These reviews are the best. Can you come to northeast Indiana and review all our restaurants?
Ok this is dumb idea but hear me out:
Guga, can u dryage a steak in eggs? Let it sit in egg whites or just coat it in the whole eggs?
The $7 Pizza Hut add pop in was hilarious 😂😂😂
Chef Roberto looks like he could be Gugas brother 😂😂
Guga making a pizza video to write off his paris trip with his wife... priceless
Pizza fritta is the most traditional pizza in Naples. As a street food it was way more popular than pizza cooked in the oven.
It's worth seeing L'Oro di Napoli, a great film from 1954 in which Sofia Loren sold fried pizzas cooked by her husband in a pan full of oil.
Frying was a much cheaper cooking method, so in post-war Italy, poor and devastated, it was very easy to find kiosks selling fried pizza.
The tradition of selling fried food on the streets and pizzas is very ancient, we still have the pots of oil arranged in an orderly fashion in the site of Pompeii, accompanied by frescoes depicting banquets where you can also observe beautiful pizzas topped with seafood.
Then some clever people can even boast of having invented pizza, but they will only be able to convince a few gullible tourists.
7:15 90% hydration doesn't mean it's almost water, it means it's almost 1:1 ratio of water and flour. 100% hydration is 50% water and 50% flour
I start to think that Guga lost all that weight just for this European Series xD It's really cool to watch :)
Since I live in Rome but having also visited Naples, my personal opinion is that on average Roman-style pizza is much better than Neapolitan-style pizza, especially when it comes to pizza al taglio, whether it's cutting from a pan or cutting from a pizza cooked in the shape of a long tongue, which is incidentally the shape of pizza that I traditionally buy, since I can order a whole tongue with three flavors, typically boscaiola, napoli and four cheeses.
Guga, thanks for visiting Italy and enjoying its food.
I've had designer pieces and knockoffs of kislux . I ultimately prefer the knockoffs because I'm not worried about scratching it, preserving it, or someone stealing it.
incredible that u had Vito as your guide haha
After watching this, I am going straight to Costco to get my $1.50 pizza with coke! Now that's a deal.
Welcome to Italy my friend!!🇮🇹🇮🇹🇮🇹🇮🇹🍕🍕🍕🍕🍕
10:11 my dude sweating his ass off while putting toppings on that pizza, now we know what the secret ingredient is to make pizza taste number 1 in Italy.