Dear Sebastian. Thank you ever so much for your wonderful episodes on Italian food and wine. Every single one of them is a pleasure to watch being very informative, beautifully composed and to the point. Keep on going! 🎉
Dear Maria, thank you for your kind and encouraging words. They truly mean a lot and blow some wind into my sails to keep going! All the best to you. 🙏🙏
Your channel is one of the most informative and interesting i ve ever seen . Im hooked and your editing and style resembles a 1 million sub channel which i wish the algorithm was more kind to you to reach this milestone at one point . Bravo e salute mio amico .
Thanks! The algorithm will get kinder over time and thanks to encouraging comments such as yours. Do let me know what other channels you mean that have a similar editing style. I’d be curious to see. :)
Do more of classic venetian traditional dishes because this cuisine doesnt get the recognition it deserves being overshadowed by the likes of Tuscany , Bologna , Roma , Sicily and Napoli .
![13 Restaurant Faux Pas in Italy [Food Guide Reveals All]](http://i.ytimg.com/vi/UP1NEFPYK2E/mqdefault.jpg)
![13 Restaurant Faux Pas in Italy [Food Guide Reveals All]](/img/tr.png)
![How the SPRITZ Conquered The World [Origins & Recipe]](/img/1.gif)
Please keep up your great work! it is like a breath of fresh air among all other travel channels
Dear Sebastian. Thank you ever so much for your wonderful episodes on Italian food and wine. Every single one of them is a pleasure to watch being very informative, beautifully composed and to the point.
Keep on going! 🎉
Dear Maria, thank you for your kind and encouraging words. They truly mean a lot and blow some wind into my sails to keep going! All the best to you. 🙏🙏
Your channel is one of the most informative and interesting i ve ever seen . Im hooked and your editing and style resembles a 1 million sub channel which i wish the algorithm was more kind to you to reach this milestone at one point . Bravo e salute mio amico .
Thanks! The algorithm will get kinder over time and thanks to encouraging comments such as yours. Do let me know what other channels you mean that have a similar editing style. I’d be curious to see. :)
@@sebastianmessinger In general i mean that the quality reflects channels which have millions of subs kind of magnitude
Thanks! We’ll get there 💪
I totally agree - lets all help the "algorithm" recognize that gem of a channel!!!
Fantastic episodes, found your channel through a la pavoni rabbit hole.... But stayed for the food and wine! Keep it up!
So happy to hear that! Sometimes rabbit holes can bring us to new places. Cheers!
Another great piece! Keep up the good work!
Thank you kindly!
Do more of classic venetian traditional dishes because this cuisine doesnt get the recognition it deserves being overshadowed by the likes of Tuscany , Bologna , Roma , Sicily and Napoli .
That’s the plan! Showcasing regional dishes to the forefront through their unique stories or cultural significance :)
Great video, thanks ❤
Wonderful. I make the second version and it is always received well. Your pairing of Valpolicella Amarone is perfetto! Salud 👏🏽
Thanks! Lucky you have guests who appreciate raw meat :)
So good as always!!
Schnitzel 🙏
Schnitzel 🙏
Much love! Nice. Est-ce qu'on peut prendre de la viande à fondue?
Merci! Oui, avec du ketchup
Molto bene
Grazie
Hi Seb, is your mayo homemade or store bought? What is your mayo of choice? Ciao!
Hey Michi! Although using kewpie was tempting, I made it myself! Quick & easy. Egg yolk, mustard, neutral oil, lemon and salt. Basta
@@sebastianmessinger That was my guess! I'll make the carpaccio as soon as we get home. We are in Bologna now :)