I’ve never actually made one, but a roast beef po’ boy from New Orleans is an effort. Think pot roast with deep, dark gravy, not sliced deli meat. They’re a mess to eat but TOTALLY worth it.
The recipes are wonderful. But what keeps us coming back to the channel are the relationship between you two and the constant loving banter that accompanies the food.
I love this couple and their dedication to authentic Italian food and recipes. I still have my grandmother's hand written recipe book she brought over on the boat from Sicily over 100 years ago.
Excited to watch a show on Italian sandwiches. Then I suddenly realize, "oh wow, that's right, she's going to make the bread from scratch 🤦🏽♀️". I need to get my bread making mojo going...god, I love this woman.
My grandfather worked at a bread factory in Brooklyn and would bring us bags of that Sicilian bread. He would also bring me pane panelle, my favorite sandwich stuffed with potato croquettes, ricotta and shredded parm. What a treat!
With so much gloom and bad news in the World, you two have made me smile and have filled my head with all the wonders of beautiful Italy. Grazie mille.
In Northern Italy, we have some memorable paninis too, often sold at food stalls now popularly known as street food. Essential ingredients include grilled onions and bell peppers, which can make these paninis a bit hard to digest, hence they're often enjoyed with a cold Peroni or Nastro Azzurro beer.
Thank you for the incredible hours you put into these videos, and the imaculate clean kitchen every step of the way! It is so appetising to see! Also, no jewelry when cooking…. Wonderful! Love you guys! 😊
OMIGOSH - I almost skipped this video. I am so glad that I did not - they look absolutely tantalizing, and that is high praise from me - a person who NEVER eats sandwiches here in America. Thank you for creating this video :)
Over the past few weeks, I've been making a lot of bread, trying to get back into it. These panini recipes are here at the exact correct time! The panino Napoletano looks insane!
That first bread utilizes the same recipe for pita bread, even the way it’s cooked! I can eat that fresh bread plain all day long but I have not had broccoli raab since we left the states. We cannot find the seeds to plant it here and it is one of our favorite veggies. Now combined with a good sausage, it has to be heaven! Really all three of these sandwiches made me hungry! ROAD TRIP TIME!
I am a vegetarian who leans towards veganism, so I am glad that you included the chickpea sandwich. It is something that I will try, and including the potato croquettes actually makes sense to me.
These are not only sicilian, there are very similar chickpea paninis in Liguria and Tuscany as well 😊 I grew up with the Liguria ones (pane con le fette), I'm so obsessed❤
Oh Eva, your poor stand mixer!!! 😄 Thank you for all the amazing bread recipes; I am sure to try them all. Also, Harper has to be the luckiest man in the entire universe ... Eva is gorgeous AND an amazing, fantastic cook!
I am amazed at Ava's knowledge of Italian dishes and how to prepare them all, from soutern Italy to Northern Italy and east to west. She is a fountain of knowledge and a charming instructor. She makes cooking look fun and enjoyable. I did not know about so many of these meals. I love Italian food. For Italians, It's not about just whipping up dinner or supper, serving up the evening slop, no, with Italian's, it act of passion, an expression of their love of family and freinds. Ava is, "Magnifico !"
Spent some time in Sicily in1986 and have not had a pizza or calzone or panini to satisfy me since. Two things the bread and brick oven. Spent that Christmas in Rome ,it would take one person a year or more to try all the pastries. Enjoying.
Eva you are just delightful 😊 I used to have the kind of energy and enthusiasm you possess... I enjoy watching you and Harper more than you can imagine. Thank you for sharing your time with us today! ✨️ ♥️
You are a lucky one Harper, let me say.. Eva is an amazing italian chef, and your recipes, all of them, are delicious. Can you guys make a 4 cheeses lasagna, or some other recipe involving 4 cheeses.. Here's my request, thank you. Salutations from Brazil! Eu amo lasanha!
Thank you so much! I’ll use your video to show my friends that you don’t need mayo, mustard, tomato, lettuce, or “cheese” (I use quotes because what they eat isn’t cheese at all) and prove that I’m not the only one who thinks this way. Your videos (and simple sandwiches) are greatly appreciated ❤
Sunday morning is one of my favorite days because of your videos ❤ You bring a smile to my face and make my heart lighter for a bit. 🥰 They joy I see on your faces is so genuine,and it just makes me happy ☺️ I love seeing Harper’s eyes light up at every single sandwich. The excitement could be felt through my screen. These sandwiches ladies and gentlemen are exactly, a perfect example of why Italians are so much healthier than Americans. Their bread is made with a few ingredients for example and the bread here can have up to 20 ingredients, things in it you can’t even pronounce. It’s horrible to me. The sandwiches aren’t smothered in mayonnaise, ( which has its own laundry list of ingredients) or other sauces. By the time the sauces have been smothered on a sandwich you can’t even tell what your “filling” tastes like. If I knew what I do now, I would have moved to Italy in my 20’s and never moved back here. That you for such a great video, thank you for starting my Sunday off with joy. ❤❤❤❤
Those look amazing, I wouldn't know where to start! Thank you for giving Sicilian recipes throughout, it's been fun learning about all the regions though.
Broccoli rabe has been my favorite sandwich since childhood. Before I was old enough to use the stove, I'd beg my mom to make it for me as a lunch or snack.She always looked a little surprised (and granted, I guess it is an odd request from a little kid) but I think was grateful that I didn't want Twinkies etc like my friends. Lots of good chats at the kitchen table over those sandwiches ❤️
In Uruguay it is popular to eat fainá (farinata) with/as an appetizer before pizza. It's usually grilled/baked in a pizza oven, but now that I know you can take more or less the same stuff and fry it, I know panelle are something I need to try.
Eva!!! You outdo yourself each time. I loved all the recipes, but the first one - broccoli rabe! Sausage! Hollow bread = more filling, less gluten!!! Win, win, win- would be my first pick in a line up! Napoli would be my least due to high gluten flour (intolerant)
Removing the bread from the oven like a boss! Reminds me of the days my Mom and Gran used to do the same, old hands use to hard work. Love the recipe thank you.
These are some inspiring breads and paninis….I can’t wait to get baking. If only I didn’t have an engagement party to go to in a couple hours….😭 Thank you both, Eva and Harper for the effort in make the food and creating these videos you both put! You both are amazing! ❤
I tried this today with my sour dough starter and it’s absolutely amazing, it’s the best panini I’ve ever had😋😋😋 my goodness, Italian does eat so well ❤ thank you so much to share this , ur wonderful 😘
PANELL! Or panece. I make panell, every day, for a vegetarian “stax” entree’ at our restaurant. My right arm is HUGE from cooking POUNDS of this dough😊with a whip. It requires CONSTANT stirring to avoid burning. The original, I use parmesano reggiano and fresh parsley. Spread out, while still hot, on sheet pans, cover with plastic wrap then cool
Thank you for your amazing receipes as usual. With the title panini, i was expecting something else. In the region of Nice, France, a panini is a rectangle bread stuffed with various ingredients but always mozzarella. This sandwich is warmpressed and given hot cheesy. Aslo, as a round bread sandwich, i only knew the pan-bagnat made always with the same ingredients with olive oil between a round great type of bread.
In Italy a panino is not a dish, it's a way to eat simple foods when you are in a hurry. Panino is essentially anything eaten between two piee of bread, which can be two slices of a loaf or a roll cut in two, depending on what you have hand. Inside the bread you put what you have hand, generally only one or two ingredients. It could be a piece of leftover frittata, or two slices of prosciutto, or a piece of cheese, or some slices of tomato and some of mozzarella, or a cold cotoletta. It's not something you eat for a special occasion, it's what you rustle up when you have no time to eat.
@@stephen6307You don't cook the bread at home though, you buy it at the supermarket or in a bakery. Panino napoletano is kinda an exception, Neapolitans love rosticcerie or cafés that also serve savoury stuff, such as pizzette, parigine or rustici
Incredibly delicious! Have been following you ever since my late friend Leo told me about your channel. In his honor I had to post and say thank you for all the wonderful eating you’ve brought my family!
It’s great to see you both doing so well. The sandwiches looked delicious! I was stationed in Sigonella Sicily for two years with the navy. I ate wonderful food there and the panini sandwiches were always pressed and also had mozzarella cheese in them.
I was amazed that Italian also makes makes sandwich filling made of chickpea flour. Mafalda reminds me of Mumbai's Vada Pav - sandwich with filling of boiled potato balls/disc coated with chickpea flour paste that was fried. Eaten with chutneys.
When it comes to a special bread. I can never forget the fluffiness in the crispness of the Italian of t Sicilian ring loaf. I've only had a true one once in my life. I don't think Martha Stewart can come up with one. Please prove me wrong.
As an Italian born in the uk you have introduced me to real regional Italian food o know some of them but a lot I don’t my tobacco growing family come from paduli benevento o will have to try all these breads Madonna🎅👍👍👍😊
Americans caught the Porto Rico and Cuban Sandwich that is pressed. That is where the press sandwich comes. And are so so good with melted cheese melted in with the ham. I am more of a pastrami or roast beef sandwich girl.
Actually not. Panini started being warmed up since the 1970's. One of the first places that started doing it is (it still exist) on piazza San Marco in Milan, which started to cheap out by making the panini in advance and often with stale bread (that they bought half-price). The result was quite unpalatable, so they started warming them up in a griddle (the "panini press" is a griddle!) to make them more popular.
Grazie per far conoscere ad un audience internazionale la mia amata puccia pugliese! Noi pugliesi ti ringraziamo. E anche il pane e panelle da vegana non posso che approvare! ❤❤❤
Back in my hometown, near Napoli, my local favorite pub had the mindblowing PANINO P with all the ingredients having namea starting with P: provola, porchetta, parmigiana di melanzane and pesto. Is probably my all time favorite panino.
no potatoes? the way i usually have it myself is provola, porchetta, potatoes/crocché and mushrooms(champignon or porcini, both work) works best in a saltimbocca(the neapolitan one, not the roman one)
Well I thought a good video idea might be to explain which cold cuts go with which cheese etc etc. For example prosciutto is strong and I find some cheeses don’t complement it well.
It's a matter of open the fridge and see what you have. But honestly, if you have a prosciutto and a cheese you either choose one or the other, of if you don't have enough of either you make a small panino with one and a small panino with the other. Or you make a panino with both but, heck, you use two very savory ingredients together with not enough bread and you get a mouthful of salt and will not appreciate the bread's flavor!
Even if Italians consider them "too simple" to make a video abkut, I would really appreciate a video just quickly running through all the varieties you can think of because there are so many ways to mix and match, and in America the "paninis" people market at Italian are obviously fake, but no one has made the all-inclusive video on what the real ones actually are.
Oh my goodness! These videos always make me hungry. For the Panino Napoletano can you use all 10% or 12% flour rather than a mix of regular and high protein? What is the benefit of a mix rather than finding a flour with the correct protein content to begin with.
Have you watch Max Mariola channel? he makes crazy sandwiches..I don't know if they are standards but he does seem to love what he is making. Perhaps you can enjoy with Max and meet him in Italy next time.
Do you have a favorite sandwich that maybe takes a little more effort, but is totally worth it? Let us know and we'll try to give it a shot!
Has Eva ever had a Reuben?
I’ve never actually made one, but a roast beef po’ boy from New Orleans is an effort. Think pot roast with deep, dark gravy, not sliced deli meat. They’re a mess to eat but TOTALLY worth it.
Cubans are pretty amazing. I've eaten a lot of them during the almost 21 years I've lived in Florida. Has Eva tried a true Cuban?
My all time favorite sandwich a grilled Reuben , new york
Tony Bourdain's favorite sandwich: fried mortadella and sharp provolone is great!
The recipes are wonderful. But what keeps us coming back to the channel are the relationship between you two and the constant loving banter that accompanies the food.
I love this couple and their dedication to authentic Italian food and recipes. I still have my grandmother's hand written recipe book she brought over on the boat from Sicily over 100 years ago.
That IS a true treasure!
That's so cool! Please upload it online so others can see!
Excited to watch a show on Italian sandwiches. Then I suddenly realize, "oh wow, that's right, she's going to make the bread from scratch 🤦🏽♀️". I need to get my bread making mojo going...god, I love this woman.
How this channel is not at a million subscribers is beyond me. Bravi ❤
My grandfather worked at a bread factory in Brooklyn and would bring us bags of that Sicilian bread. He would also bring me pane panelle, my favorite sandwich stuffed with potato croquettes, ricotta and shredded parm. What a treat!
I love Mortadella so much, I leaned to make my own.... with extra pistachios.
Making another soon.
I love watching Eva make bread. I fell off the bread horse years ago and was traumatized but watching her is inspiring me to get back on!
With so much gloom and bad news in the World, you two have made me smile and have filled my head with all the wonders of beautiful Italy. Grazie mille.
In Northern Italy, we have some memorable paninis too, often sold at food stalls now popularly known as street food. Essential ingredients include grilled onions and bell peppers, which can make these paninis a bit hard to digest, hence they're often enjoyed with a cold Peroni or Nastro Azzurro beer.
Thank you for the incredible hours you put into these videos, and the imaculate clean kitchen every step of the way! It is so appetising to see! Also, no jewelry when cooking…. Wonderful! Love you guys! 😊
But it's ok for Ava to wear her long hair down when cooking as long as the kitchen is clean 🤣🤣🤣
@@rellyperrone6593You're not eating it. Who cares. Besides, it needs some lettuce, tomato and cheese.
All the best stuff is the simplest stuff, not so much the preparation but the ingredients. I'm always amazed at Eva's culinary skills and knowledge!
I just started noticing that she pours the water in to her doughs over her hands. What a great idea!
It makes sense dosent it❤
I lost it with the shot of the stand mixer and “all by myself🎶” on the audio! I love their sense of humor 😂
OMIGOSH - I almost skipped this video. I am so glad that I did not - they look absolutely tantalizing, and that is high praise from me - a person who NEVER eats sandwiches here in America. Thank you for creating this video :)
Glad you enjoyed it and thanks for watching!
Over the past few weeks, I've been making a lot of bread, trying to get back into it. These panini recipes are here at the exact correct time! The panino Napoletano looks insane!
Being a Salento's citizen I can confirm that puccia is my way to go. 😗👌🏼
That first bread utilizes the same recipe for pita bread, even the way it’s cooked! I can eat that fresh bread plain all day long but I have not had broccoli raab since we left the states. We cannot find the seeds to plant it here and it is one of our favorite veggies. Now combined with a good sausage, it has to be heaven! Really all three of these sandwiches made me hungry! ROAD TRIP TIME!
Where is "here"? Where are you located now?
@@billkelly8222 southern Greece in Greek redneck country as I like to call it.
I am a vegetarian who leans towards veganism, so I am glad that you included the chickpea sandwich. It is something that I will try, and including the potato croquettes actually makes sense to me.
You could make all of these vegan, so many options!
Don't procrastinate good health. Go back to meat while you're still young.
These are not only sicilian, there are very similar chickpea paninis in Liguria and Tuscany as well 😊 I grew up with the Liguria ones (pane con le fette), I'm so obsessed❤
Oh man. Why do I watch your channel when I'm hungry?? I never learn haha. You had me at the Mortadella shot in the beginning lol. Love you guys!
100% with you on this.
Oh Eva, your poor stand mixer!!! 😄 Thank you for all the amazing bread recipes; I am sure to try them all. Also, Harper has to be the luckiest man in the entire universe ... Eva is gorgeous AND an amazing, fantastic cook!
Feel free to donate a new one 😝
I am amazed at Ava's knowledge of Italian dishes and how to prepare them all, from soutern Italy to Northern Italy and east to west. She is a fountain of knowledge and a charming instructor. She makes cooking look fun and enjoyable. I did not know about so many of these meals. I love Italian food. For Italians, It's not about just whipping up dinner or supper, serving up the evening slop, no, with Italian's, it act of passion, an expression of their love of family and freinds. Ava is, "Magnifico !"
My best panino was with olive oil salt and half squashed ripe tomato.
I grew up eating escarole sandwiches. Sometimes with sausage and shallow fried sliced potatoes, mostly on its own. This was a lovely video.
A panino of canned tuna, capers, hard boiled egg, onion, maybe tomato, et cetera is a classic.
Spent some time in Sicily in1986 and have not had a pizza or calzone or panini to satisfy me since. Two things the bread and brick oven. Spent that Christmas in Rome ,it would take one person a year or more to try all the pastries. Enjoying.
My favorite sandwich is a toasted sourdough tuna sandwich. I'm simple.
Thank you for showing a picture of my town, Alberobello, when you mentioned Puglia!!!! The local panino is pasqualino: salami, provola and tuna fish.
Thank you for the picture of Cefalu, Sicily. I miss it. It's a beautiful town...the beach, the mountain, the people.😂😂😂
Great video. and Eva makes it look so effortless. I’ve got to try the Napletano bread with the stuffing asap!
Eva you are just delightful 😊 I used to have the kind of energy and enthusiasm you possess... I enjoy watching you and Harper more than you can imagine. Thank you for sharing your time with us today! ✨️ ♥️
You are a lucky one Harper, let me say.. Eva is an amazing italian chef, and your recipes, all of them, are delicious. Can you guys make a 4 cheeses lasagna, or some other recipe involving 4 cheeses.. Here's my request, thank you. Salutations from Brazil! Eu amo lasanha!
Yum! We love mortadella in New Orleans. I have been watching ya'll for years now and I am never disappointed by any video. Keep it up! I love it!
Now along with all of Eva’s sandwiches I want a Muffuletta!
Thank you so much! I’ll use your video to show my friends that you don’t need mayo, mustard, tomato, lettuce, or “cheese” (I use quotes because what they eat isn’t cheese at all) and prove that I’m not the only one who thinks this way. Your videos (and simple sandwiches) are greatly appreciated ❤
Sunday morning is one of my favorite days because of your videos ❤
You bring a smile to my face and make my heart lighter for a bit. 🥰
They joy I see on your faces is so genuine,and it just makes me happy ☺️
I love seeing Harper’s eyes light up at every single sandwich. The excitement could be felt through my screen.
These sandwiches ladies and gentlemen are exactly, a perfect example of why Italians are so much healthier than Americans. Their bread is made with a few ingredients for example and the bread here can have up to 20 ingredients, things
in it you can’t even pronounce. It’s horrible to me.
The sandwiches aren’t smothered in mayonnaise, ( which has its own laundry list of ingredients) or other sauces. By the time the sauces have been smothered on a sandwich you can’t even tell what your “filling” tastes like.
If I knew what I do now, I would have moved to Italy in my 20’s and never moved back here.
That you for such a great video, thank you for starting my Sunday off with joy. ❤❤❤❤
Those look amazing, I wouldn't know where to start! Thank you for giving Sicilian recipes throughout, it's been fun learning about all the regions though.
I landed in Bologna and this was the first thing I purchased in the airport. It was delish
Broccoli rabe has been my favorite sandwich since childhood. Before I was old enough to use the stove, I'd beg my mom to make it for me as a lunch or snack.She always looked a little surprised (and granted, I guess it is an odd request from a little kid) but I think was grateful that I didn't want Twinkies etc like my friends. Lots of good chats at the kitchen table over those sandwiches ❤️
The last one is called Lard Bread in NY... I have flown home with luggage full of this ans sfogliatella
In Uruguay it is popular to eat fainá (farinata) with/as an appetizer before pizza. It's usually grilled/baked in a pizza oven, but now that I know you can take more or less the same stuff and fry it, I know panelle are something I need to try.
Surely it came from Liguria immigrants!
I love this channel, Eva you are a great cook
Eva!!! You outdo yourself each time. I loved all the recipes, but the first one - broccoli rabe! Sausage! Hollow bread = more filling, less gluten!!! Win, win, win- would be my first pick in a line up! Napoli would be my least due to high gluten flour (intolerant)
Removing the bread from the oven like a boss!
Reminds me of the days my Mom and Gran used to do the same, old hands use to hard work. Love the recipe thank you.
These are some inspiring breads and paninis….I can’t wait to get baking. If only I didn’t have an engagement party to go to in a couple hours….😭 Thank you both, Eva and Harper for the effort in make the food and creating these videos you both put! You both are amazing! ❤
Oh yum! That first sandwich looks right up my alley. Will have to try it.
My favourite cooking channel. So many recipes to try. You two are a great team x
I laughed so hard when Celine started singing… 😂
The last ones Ava made are spectacular. I could see myself grossly over indulging
I save all your recipes, I can’t believe how delicious everything you make is. ❤
I tried this today with my sour dough starter and it’s absolutely amazing, it’s the best panini I’ve ever had😋😋😋 my goodness, Italian does eat so well ❤ thank you so much to share this , ur wonderful 😘
PANELL! Or panece. I make panell, every day, for a vegetarian “stax” entree’ at our restaurant. My right arm is HUGE from cooking POUNDS of this dough😊with a whip. It requires CONSTANT stirring to avoid burning. The original, I use parmesano reggiano and fresh parsley. Spread out, while still hot, on sheet pans, cover with plastic wrap then cool
Thank you for your amazing receipes as usual. With the title panini, i was expecting something else. In the region of Nice, France, a panini is a rectangle bread stuffed with various ingredients but always mozzarella. This sandwich is warmpressed and given hot cheesy. Aslo, as a round bread sandwich, i only knew the pan-bagnat made always with the same ingredients with olive oil between a round great type of bread.
Delicious recipes! I love Italian sandwiches, I grew up with just plain mortadella panino and it was the best
In Italy a panino is not a dish, it's a way to eat simple foods when you are in a hurry. Panino is essentially anything eaten between two piee of bread, which can be two slices of a loaf or a roll cut in two, depending on what you have hand. Inside the bread you put what you have hand, generally only one or two ingredients. It could be a piece of leftover frittata, or two slices of prosciutto, or a piece of cheese, or some slices of tomato and some of mozzarella, or a cold cotoletta. It's not something you eat for a special occasion, it's what you rustle up when you have no time to eat.
these all take the whole day to make. lol
@@stephen6307 yes, because Eva made the bread. In Italy who makes the bread? Well, I have a couple friends that do, because they love making bread!
@@stephen6307You don't cook the bread at home though, you buy it at the supermarket or in a bakery. Panino napoletano is kinda an exception, Neapolitans love rosticcerie or cafés that also serve savoury stuff, such as pizzette, parigine or rustici
Incredibly delicious! Have been following you ever since my late friend Leo told me about your channel. In his honor I had to post and say thank you for all the wonderful eating you’ve brought my family!
It’s great to see you both doing so well. The sandwiches looked delicious! I was stationed in Sigonella Sicily for two years with the navy. I ate wonderful food there and the panini sandwiches were always pressed and also had mozzarella cheese in them.
Ava’s face always tells the story. 👏🏻
Palermo born and raised here! :) next time try mixing in the panelle dough a bit of fennel seeds! Amazingggg :)
@Eva, the land of panini reheated in a "panini press" is Milan. The bars do it because they use stale bread, sad but true.
Good to know!
I love you guys 🤗❤️❤️ thank you Eva🌹for teaching me how to cook like a pro Italian chef 👩🍳 😊
Love all these. Especially the last one!!
Have you guys seen Tony Bourdain's favorite sandwich? Mortadella piles fried briefly and topped with sharp provolone. Really decadent and delicious!
I was amazed that Italian also makes makes sandwich filling made of chickpea flour. Mafalda reminds me of Mumbai's Vada Pav - sandwich with filling of boiled potato balls/disc coated with chickpea flour paste that was fried. Eaten with chutneys.
Pitta with pipi e patati is my absolute favourite, and it's vegan too!
Oh my gosh, yes… 🤤
Extremely satisfying video!
I love this channel!!! I'm a bologna and hot dog guy. I don't know if I have the patience to make these wonderful sandwiches.
Joe's of Avenue U in Brooklyn have been making panelle forever. They used to have a second location on Staten Island, but that closed down.
When it comes to a special bread. I can never forget the fluffiness in the crispness of the Italian of t Sicilian ring loaf. I've only had a true one once in my life. I don't think Martha Stewart can come up with one. Please prove me wrong.
Hey Vincenzos Plate check out that rolled panino at the end! Holy Smokes im hungry!
As an Italian born in the uk you have introduced me to real regional Italian food o know some of them but a lot I don’t my tobacco growing family come from paduli benevento o will have to try all these breads Madonna🎅👍👍👍😊
Just made the Puccia!! Yummy
Mafalda! Pane Panelle! The top of the mountain has been reached.
Love your videos- thanks for sharing ❤
Last Friday I had a kind of pitta stuffed with salami and eggs. Sooo goood.
I’ve never made bread 😱Eva makes it look so easy! Maybe one day🙄
Wow! I would love to try them all!
Sundried tomato and golden currant “jam” is KILLER on these
Americans caught the Porto Rico and Cuban Sandwich that is pressed. That is where the press sandwich comes. And are so so good with melted cheese melted in with the ham. I am more of a pastrami or roast beef sandwich girl.
Actually not. Panini started being warmed up since the 1970's. One of the first places that started doing it is (it still exist) on piazza San Marco in Milan, which started to cheap out by making the panini in advance and often with stale bread (that they bought half-price). The result was quite unpalatable, so they started warming them up in a griddle (the "panini press" is a griddle!) to make them more popular.
I often eat a breakfast with the broccoli rab , sausage and over medium eggs with a spicy sauce soo good !
Oh my goodness!!! I’m Sooooooo hungry now!!!😋 they All look amazing!!!
Amazing!!
Grazie per far conoscere ad un audience internazionale la mia amata puccia pugliese! Noi pugliesi ti ringraziamo. E anche il pane e panelle da vegana non posso che approvare! ❤❤❤
Great content. Love your stuff.
Back in my hometown, near Napoli, my local favorite pub had the mindblowing PANINO P with all the ingredients having namea starting with P: provola, porchetta, parmigiana di melanzane and pesto. Is probably my all time favorite panino.
no potatoes? the way i usually have it myself is provola, porchetta, potatoes/crocché and mushrooms(champignon or porcini, both work)
works best in a saltimbocca(the neapolitan one, not the roman one)
@@iota-09 no it didn't have the potatoes (although the idea is tempting) but it was made in a saltimbocca.
@@psyco3193 hmhm, sounds good either way, i'm not too big a fun of putting prmigiana in sandwiches but hey, if it works...
@@iota-09 trust me, it does!
I have to return to Naples-the last time was in October 2019. And I have to make the Panino Napoletano...😋!!!
Well I thought a good video idea might be to explain which cold cuts go with which cheese etc etc. For example prosciutto is strong and I find some cheeses don’t complement it well.
It's a matter of open the fridge and see what you have. But honestly, if you have a prosciutto and a cheese you either choose one or the other, of if you don't have enough of either you make a small panino with one and a small panino with the other. Or you make a panino with both but, heck, you use two very savory ingredients together with not enough bread and you get a mouthful of salt and will not appreciate the bread's flavor!
Great suggestion!
I really enjoyed this video. In New York, I think we get a false picture of Italian cuisine. Thank you for choosing sandwiches as a topic.😊
That Puccia seems like a much better way to make the "meatball sub" it would actually be easy to eat in that form
I never thought I could make them but I'm going to try it...
The last one almost reminds me of mini Stromboli :)
Ava deserves an awesome and relaxing massage!!! Bravo on all these once again ❤😊
Oh now I must have those 😅
Even if Italians consider them "too simple" to make a video abkut, I would really appreciate a video just quickly running through all the varieties you can think of because there are so many ways to mix and match, and in America the "paninis" people market at Italian are obviously fake, but no one has made the all-inclusive video on what the real ones actually are.
Awesome as allways
Oh my goodness! These videos always make me hungry. For the Panino Napoletano can you use all 10% or 12% flour rather than a mix of regular and high protein? What is the benefit of a mix rather than finding a flour with the correct protein content to begin with.
Started off with My absolute favorite 😍
An Italian 'chip butty' I'm here for that.
Translation: a chip butty is French fries between two slices of buttered bread or in a bread roll.
This looks a lot something we find here in my Brazilian town of Niterói (just besides Rio de Janeiro) and which is called "italiano". 🤔
Have you watch Max Mariola channel? he makes crazy sandwiches..I don't know if they are standards but he does seem to love what he is making. Perhaps you can enjoy with Max and meet him in Italy next time.
Love the passion. Can definitely relate!!!