Eva, I just want you to know, that I am forever grateful for your recipes and your lesson in Italian cuisine. Thank you!

I'm argentinian where more than half of our population has italian ancestors; italian recipes has been altered here too, mainly because ingredients are different but also original recipes were lost due to language differences during the immigration, so every video from you both is pure gold! Thank you so much.

As a neapolitan, I use panna when: - I don't want to cook - I have nothing else in the pantry or in the fridge - I want to feel bad about myself 😂 Result: pasta with cream, tuna and peas/mushrooms/whatever I can find in the kitchen.

Gives a smile every time. The Scallopina recipe with pana really looks like a french classic "escalope à la crème" from Normandy, where cream basically grows on trees 🤣

My inner voice now speaks in Eva’s accent.

LIE DETECTOR TEST: Something that will never be used on Eva, her face says it all.

As an Italian born and raised in north Italy, I can tell you that panna makes some of my favorite dishes EVER… 1 - the classic TORTELLINI PANNA E PROSCIUTTO (glad you put it in the video Cus it’s super easy and it bangs! Lol even tho I don’t really like PISELLI tbh but still) 2 - SPAGHETTI PANNA E SALMONE AFFUMICATO 3 - TAGLIATELLE ALLA VERNACCIA (Sardinian recipe, my mum is from Sardegna) I personally love panna, however yes true it’s not the most popular sauce in Italy but I do love it!

Now, I need to go back to that alfredo recipe you're talking about. When I left for college, as a graduation present, my mom gave me this book called "Where's Mom Now that I Need Her?" It's full of cleaning tips, recipes, quick diagnosis of, "why do I feel like crap?", etc.; basically, all the stuff growing up that you'd say, "Hey Mom...". (There's a dad version too with mechanical stuff as well.) Anyway, within it, is the SOLE example I've ever seen in a cookbook where they explicitly state that "true alfredo" doesn't use cream. It was something like 2C of grated cheese to a whole stick of butter, and was SO rich, but absolutely delicious. I haven't made it in years. Might have to give it a shot. After I find your other video, I'm going to dig the cookbook out and compare them to see how they match up.

Southern Italians usually don’t like panna at all, an ingredient not used in the typical southern cuisine, completely substituted with olive oil. In the North where olives don’t grow (except for some areas) and cows are breed, panna is a little more present in the traditional dishes and generally more accepted, but only for some dishes.

We usually use panna da cucina in a pasta dish when the ingredient is really dry, like porcini mushrooms or prosciutto cotto. Rest of the time it is really unused for the simple fact that panna is used in cold climates when you can't grow olive oil lol only the north uses it and not even that much

Eva: “here’s some tortellini I whipped up for lunch!” Me: “here’s some crackers and peanut butter for lunch!” Pasta Grammar definitely #lifegoals

I love watching your videos as an spaniard. Its just incredible how "brothered" are italian and spanish kitchens (except for pasta, You are masters at it), but we use common ingredients as well as cooking methods and have same tastes hahahaha

The big problem with Italian food: After a meal, a week later you're hungry again...

You two guys have opened my eyes to real Italian cuisine nothing fancy just delicious exactly like Mexican food. Muchisimas gracias

You see so much Panna in Italian grocery stores because nobody ever buys it.

I always crack up with Eva’s facial expressions. 😂Hey Eva, thank you for making this sacrifice for us. You two are too fun!! ❤️❤️🤗🤗

Eva you should make "pennette alla vodka e salmone affumicato" for Harper, it's such a simple decadent 80s Italian dish and has tons of panna in it ✨ btw love your vids guys

Let's face it, cream sauces are an American thing that comes from English and German cooking originally.

As Uncle Roger said in his "weedjio" today, "Cream makes Italians CRY"😭

Ormai aspetto il loro video della domenica come una partita dell'Italia agli Europei! Comunque Eva, da umbro, le nostre penne alla norcina (panna e salsicce) è da cappottarsi!

Interesting experience to see Eva not like something Italian.

I love Harper and Eva's videos. They are amazing. Here something needs to clarified. I am Italian and I now live in the US. Actually I have some Calabrese heritage as Eva does. But I was raised in the North of Italy for 30 years. So I was exposed to Northern cousine as well as Southern. 1) Panna da cucina is 100% homogenized cream. It is widely used in Northern Italian cuisine , not much (VERY LITTLE) in the South of Italy (that is why I believe Eva is not aware of it). 2) what Eva made and calls "panna da cucina" is not. What she made is some hybrid of Panna Vegetale (sold in Italy with that name). Panna Vegetale is a 'fake'cream made by vegetable oil and a nut milk (like soy milk or similar). So it is actually vegan. And that is not called "panna da cucina". Actually in Italy it would be illegal to call "panna da cucina" a product that does not contain cream.

Just discovered this channel and can't get enough! The blend humor, culture, human joy and of course amazing recipes is just perfect. When Eva comes out with her cookbook (I say when, not if because it's only a matter of time) you bet I'll be one of the first buyers!

Everyone in Normandy is hopping mad, and preparing to march all the way down to the border.

Harper: we want the truth! Eva: You can’t handle the truth. Harper: The truth is delicious.

Thank you! As a student in Rome in the late 80's I lived on Panna! Scarfed that stuff up like crazy! Taught how to prepare it with spaghetti by an Italian and we ate boatloads of it with probably more parm than legally allowed in Italia! Can't get it easily here and regular cream snuffs out the cheese! Now I can prepare it from scratch so thanks Eva! I know this was difficult hee hee!

I didn't know anyone could hate cream. Its delicious and adds that little something to kick up any dish up a notch.

In India they sell panna da cucina under the name of "veg mayonnaise"😂

16:49 “Panna cotta” is one of the best and most famous Italian desserts in the world, even if Eva doesn't like it. :)

It's not Sunday without Pasta Grammar 😍 Eva: I hate panna cotta too!!!!!

I am so jealous of Eva’s hair. It is just too amazing.

That clip of Gino D’acampo! He’s an honorary Brit now 🇬🇧

Con la panna c'è anche il filetto al pepe verde che non è male (se piace la panna ovviamente). E grazie per la ricetta per far la panna da cucina in casa :) non pensavo fosse cosi semplice!

I watch your channel for many reasons, but one of my favorite reasons is waiting in anticipation what kind of facial expression Eva is going to give us. Priceless! Hilarious!

I just love how honest Eva is. If she likes it, she says that it's good. If she doesn't like it, she doesn't like it, even if that means admitting that she doesn't like some Italian dishes.

Thanks! That was fun to watch. I love learning more about Italian cooking and food from your channel :)

You guys are AMAZING! You brighten my Sunday every week. Thank you SO much! Unemployed due to Covid at the moment but once $$ come back, Definitely want to do one of your trips to Italy. I lived in France for a couple years but have never been to Italy. I would love to see a complete coffee drink episode! Again, Thank you!

All these Italian recipes make me glad to know i will be leaving next week for Portofino and then a fortnight later going back to italy for 2 weeks more. Plus i get Eva’s aversion to cream as my wife hates it too.

Love watching your videos. Tried some of your recipes. All came out excellent! Thank you.

I just love y’all! I’ve learned so much! Keep up the great videos!

Thank you both for always sharing your recipes with us! Now that you have joined the cool club and moved to Arizona (hello from Phoenix!), you two should do a video where Eva tries all the foodie spots for Mexican cuisine.

To think about it, it's really funny, as Harper said in Italy there even are two or three types of Panna da Cucina on the shelves, I've got three packets of panna in the pantry myself, but do we use it? NO, NEVER! Or hardly ever, might with some ethnic dish, but never ever in our cuisine.. but we do have it.. you never know, might need it, one of those things...

Chefs around the world try to incorporate as much of the local ingredients as possible.Countries with an abundance of grass and cattle have lots of cream. Northern Europe, Northern USA, Canada, Argentina. I notice Eva and chefs around the world use a lot of butter made from......you guessed it, cream. I grew up on a dairy farm and love the taste of cream, freshly made butter and putting fresh cream on desserts like chocolate cake.. But having tasted cream around the world it is not all created equal. For example the Jerseys in France make some of the best cream in the world because of their diet but the buffalo cream in Georgia( Eastern Europe) is amazing and is to die for. Keep up the great work creating much watch YT videos!

Another great video Eva and Harper. Kudos to Eva for being a trooper and teaching us to cook with cream even though its not her favorite.

I never liked cream in coffee, in pasta or in any sauce. I empathize with Eva. I have to admit, though, that the Panna da cucina dish did look better than the cream dish in the beginning of the video. If cream belongs anywhere it’s in a cold dessert. And raspberries are my favorite fruit in any situation. I might try that.

Eva - goes to hospital for eating too much Nutella Also eva - I don't like panna cotta " it happens "😄😄😄😄😄

Oh my! That scaloppina looked absolutely delicious- both versions! All of the recipes did, really, but that one is my favorite. I'd really like to try it. Thank you for more great recipes and knowledge! Ciao!

I learn so much from you. Look forward to your videos. Need a cook book though!

First post! Love you guys - We are spending most of next April in Tuscany! Hope you two get to go next year too...

During the First World War, Italian soldiers massaged their feet with cream, then put on their socks. This was to avoid chilblains on the feet during the winter war in the mountains.

In Milan, I first saw cream used in savory dishes in the 1960s. In many restaurants appeared the "Pasta of the house". These were the leftovers of ragu and other sauces (bottom of the roast in casserole, amatriciana, sausage sauces, a little peas, etc.) sautéed in a pan with pasta and cream. This last was put on to mask the fact that they were leftovers. It looked like vomiting from a nursing infant. A Milano, ho visto per la prima volta la panna usata in piatti salati negli anni Sessanta. In molti ristoranti comparve la "Pasta della casa". Si trattava degli avanzi del ragu e di altri sughi (fondo dell'arrosto in casseruola, amatriciana, sughi di salsiccia, un poco di piselli ecc.) saltati in padella con pasta e panna. Questa ultima era messa per mascherare il fatto che si trattava di avanzi. Sembrava vomito di lattante in via di svezzamento.

Hope you guys are liking your new home! Love you guys! entertaining and informative as usual !

Harper stop tormenting your wife. What's next? Pizza with ketchup vs tomato sauce

In Italy when you put the cream/panna da cucina in a dish, that means that your dish sucks ahahah, Tortellini must be done without cream/panna , if you want smthg that reminds of it, you can make tortellini with butter sage and parmigiano reggiano.. or with the tomato sauce/sugo di pomodoro.. or ragù.. these are the only way where your tortellino become a King

Thank you for the explanation! In canada we have whipping cream like in the USA but we also have cooking cream which is closer to the panna da cucina.💕

I gotta say- pretending to be ignorant about everything Italian is a remarkable ruse to continue getting Ava cooking in the kitchen all day, every day! Genius!!

Tortellini panna e prosciutto cotto si mangia da fuori sede all’università ;)

Here's the difference between panna da cucina and cream: panna=savoury dishes / cream=sweet dishes and desserts

Thanks you two. I'm told by the butcher here panna de cucina is a must for the way they make pasta alla norcia in this part of Umbria. The first time I tried it I was shocked at what came out of the box, so I tried to thin it by adding a little milk. But thank to your video, I can make my second attempt with more confidence. Again, thanks.

I love Panna da Cucina for Risotto alla crema di Scampi and pasta alla boscaiola, today Iearn how to make panna da cucina fatta in casa , you are my Italian cooking Guru. GRAZIE Eva and Harper.

This what veg mayonnaise called in India. Panna da cucina is veg mayonnaise

I'm from Bologna and I was screaming 😅

Never to old to learn new recipes and making small changes makes the food amazing…

I’ve learned so much watching this channel

Can you please make a video where u walk us through the dishes they make in each region/city in Italy? Would be cool to learn stuff we have never heard of before

I don't like cream either. There's people who add panna in tortellini, pasta al prosciutto or pasta al salmone though it's not required but this is not the rule. I think tortellini taste much better with soup.

Thank you for the video, I now learned something new....

I really like that you guys explain how to use Italian ingredients! I see panna in the Italian market and never know what to do. Harper, try granita con panna.

Eva is officially an American now: She's wearing Daisy Dukes.

Hilarious 😂 when Gino says e scivo!!

Great video. Always love the fact that Eva doesn't hide the fact she does not like something. Her face says it all!♥️

Your use of music is brilliant!

Non sono un amante della panna, però in alcune pietanze non mi dispiace.. a volte ci sta, Eva e troppo integralista 😅😜👍😋

Well, as an italian, i have to admin that i love pasta panna e prosciutto cotto or tortellini panna e prosciutto ... sorry 😂😂😂❤

For all the American viewers: IT CANNOT BE MORE AUTHENTIC THAN THIS!! Please listen to this girl if you want to cook like a real italian

Looks amazing Eva

devo provare la tua ricetta di panna cotta, a me la panna piace solo nei dolci, ma la panna cotta mi è sembrata sempre noiosa niente di che diciamo ma la proverò solo per curiosità e per assaggiare quella salsina di frutti di bosco che non si vede per niente male :)

cream belongs to the 80s with penne alla vodka, shrimp cocktail... and pizza mari e monti

Gino in the first minute made my heart melt...my two favourite Italians in the same video!

I am an Italian who has lived in Canada for 20 years now. Panna da cucina is something that I have missed!!!!! as I could rarely if ever buy it here. I am so excited to find out I can make it!! Grazie mille Eva!

I’m so confused. I looked up that Sterilgarda brand of panna da cucina and it’s just UHT pasteurised cream with carrageenan as a stabiliser. I really doubt that Italians would use that “mayonnaise” in place of real cream.

I learned a lot on this one. Thank you! I'm with you Eva. I don't like cream at all and never use it in my cooking. If I really need to, I'd use Mascarpone instead. Besides, here in Germany, like in America, they drench everything in cream and I can't handle it. 😀😀😀

I didn't even know that Italians didn't like cream. That dish with the meat and mushrooms looked amazing!!!

I just came accross this channel. You guys are so fun to watch. Question, what is that machine called that Eva used to roll the dough out? I really enjoyed seeing her make the tortellini.

When you can make cheese the as well as the Italians do, anything else is a waste of dairy.

Northern Italian cuisine is awesome

Awesome episode

Knorr Parma Rosa Sauce (a dry packet) just kicks butt with friends and family. Al dente Pasta + Knorr Parma Rosa + condensed milk (not sweet) + fresh Parm Regg + good olive oil is....heaven on earth. That is my favorite pasta out of 40+ I know. They sell tons of this stuff so tell me if I'm wrong. The recipe here has both olive fat and milk fat so Panna is covered here. (I have no financial interest in Knorr products other than my lifelong addiction to some of them)

He obviously has Norman background for his love cream.

Eva scusa ma che panna usate in Calabria?! La panna che compriamo qui al nord al supermercato è esattamente identica a quella che si trova in America e ci cuciniamo abitualmente... devo dire che stavolta sono rimasta con un grande punto interrogativo... ma quella che tu chiami panna da cucina... che roba è?

I like panna cotta, but I adore Eva!!! Keep up the great videos Eva and Harper!

The fact that she knows the recipes and cooks dishes she doesn't like is amazing to me. Cuz I wouldn't even bother.... Thanks Eva!!!

She’s from the South and they don’t do cream at all.

harper your beautiful wife is a superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr genius and superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr smart mamma mia what a couple of superrrrrrrrrrrrrrrr stars both are wowwwwwwwwwwwwwwwwwwwwwwwwwwwww

I made your carbonara recipe I was so happy I could make something so good thx

I love love Eva’s facial expressions. I love you too Harper.

this idea that Italians don't use cream is BS. There are just massive regional differences in its use. Southern Italians tend to not use much dairy in cooking apart from the hard cheeses (pecorino etc.) because the climate was not hospitable to rising cows. Instead they raised sheep and pigs. So fats tend to be either olive oil or lard. In northern Italy, it is much easier to raise cows, and you'll tend to find more use of cream and butter. Panna vs 'cream' is just about the % of milk fat in the product. Panna is closer to what Americans would call 'light cream' (18-30% milk fat) or half and half that has been whipped to a thicker consistency. What Americans call cream has >35% milk fat and can be close to 50% (heavy cream). All Eva did was take whole milk and add additional fat in the form of olive oil and blended it, which emulsifies the fat and thickens it (i.e. whipping air into it). Depending on how much fat you add you'll either end up with panna or 'cream'.

The sparse use of cream in the Italian kitchen makes it a natural, authentic kitchen, unlike the French cuisine, which drowns all the flavors in a thick cream sauce!

Your videos give us so much education on the Italian culture- bravissimi!! 🥰. I recently had Semifreddo al Pistacchio. It was nice but I could really only eat a small amount. It was a bit too creamy for my taste. I prefer the taste of gelato much more than creamy desserts like pannacotta (I think gelato uses yogurt - is that right?) Have a great week both of you!

I love Panna Cotta! I first had it in Tuscany and I became obsessed!