Nelson is one of the better "tv" - chefs here in germany and i really like his calm non-arrogant attitude. he knows what he doin

A German here. Nelson is a very famous cook in Germany, he wrote books, was a coach in German master chef, has his own TV shows... and I dont know exactly, but he is a michelin star chef too.

German here. The automated subtitles showed the words "Cemetery" or "Graveyard" for "Suffrito" because it sounds similar to the German word "Friedhof" which means... Cemetery/Graveyard :D

Nelson Müller is a well known cook in Germany and i really respect him. He cares about the food and the traditions behind the recipes he‘s cooking. I would love to see a colab between you and him!

This time Vincenzo don't get upset or is suffering. 😂 He's relaxed and in good mood. Nelson Müller did a great job.

To quote Chef Jean Pierre: "Butter makes everything butter." 😁

Nelson is very creative and always puts his own spin on things. It might not be always the 100% traditional recipe, but it always comes out nice!

Nelson is very famous in Germany. He is a lovable person like yourself Vincenzo. I can very well imagine you two cooking together 🎉. Buona fortuna!

Nelson is a legend. He makes some of the best Spätzle

I absolutely agree. The wine is used for the meat and to dissolve any roasted substances. This also makes it easier to reduce the wine. I add the wine after sautéing the tomato paste. Neson Müller is a famous Chef here in Germany! Thx for the Video!

Nelson is a Michelin-Star chef and does a lot of cooking shows on TV. He is a pretty good musician as well.

I think every German loves the Italian cuisine. We have so many Italians in Germany with very, very old traditional family restaurants. The official Pizza world champion of 2021 even lives in Germany and got his restaurant there. In Germany you have so many cooking styles, which some people might understimate. Traditional German local cuisines (very variable from German state to state), Eastern European, French, Dutch, South-German / Austrian / Hungarian... and also Italian. From German Beef Rouladen over German-French Flammkuchen and German style Roastbeef to Italian Ragù - there is a reason why Germany got the 4th most Michelin restaurants in the world (after France, Japan and Italy). It's just a very centrally located country for cooking.

Nelson Müller is a very popular german tv-chef, He is until today in many tv-shows. He starts his tv-carreer in the popular german cookshow Küchenschlacht, which he was a juror. Then he was juror in the german version of the Taste. He has also his own restaurant. i like him a lot, he is a great guy and a good chef. I think, you will like him, if you contact him. He cares about food. I am very happy that you liked his cooking generally.

Never heard of Nelson before watching this video but from what I've seen, I like his calm manner and his cooking style a lot! Gonna look up his recipes.

Wow! I am very happy you reacted to a full german cooking video. Yes Nelson Müller is a famous chef here and also a Singer. Like many famous chefs here he does add some of his touches like the tumeric, I guess he wanted the pasta to be more yellow 😂. But overall he knows his craft and didn't destroy the dish. He followed traditional techniques and made it with much passion. He didn't become a cook from nothing which he showed in the video. So I am very happy that a german chef was able to impress you this much!

I'm kind of a bolognese nazi, but i admit all the stuff Nelson was doing was based on some nice ideas. Normally wine is used to deglaze, but he used the veggies, which is actually a brilliant idea. You said its acidic in cause of the wine being added too late. But from a chemistry pov acidity doesn't goes away just because you add it to the meat. It will not evaporize in a different way or something. So i doubt it was more sour or something. And he is right with the milk. You cook milk for 4 hours? What is left? Is it really that much different to butter? Nice idea, i have to admit. And what i like even more: Nothing of it was done to make some shortcuts or so. So i think i can respect this recipe.

My grandmother was from the Bologna area (she died in 1984). I don't remember her using garlic or oregano. She used beef from her soup stock from what I can remember and not ground meat. She made her own pasta. It was on the thin side and just over a 1/4 inch wide.

Dear Vincenzo, I' m so happy to see my favourite Chefs together in one Video. You and Nelson, are wonderful chefs and in all what you are creating, you see the effort and love for what you are doing. I will never ever get your skills but I learn a lot from your Videos and so I hope my food got a better and healthier quality😊

This guy is great! Thanks for posting the reaction.

It's always a good thing to think about what we do and how we do it. Vincenzo and Nelson make me eat better, thank you very much for that.

When Vincenzo is learning something from your video on an Italian dish he wants to try himself, you know you did something right. 😁

Nelson Müller is a famous TV cook in Germany and is well appreciated for his care for the ingredients of our foods. Nice reaction. Thanks for sharing.

Nelson, a nice and funny guy, a passion for food and also traditonal kitchen (i like the swabian stuff). I cooked his "Spätzle" recipe! Amazing!

I’m sure it’s really good and definitely enjoyed watching him. Still anticipating your cookbook!

i love watching nelson. please more. he is such a nice and skilled chef

Nelson got his Michelin Star 13yrs ago. HE tends to know what he is doing

loved seeing the reaction video here

He uses the oil to cook at high temperature to gain all the flavor in the pan. And also Cook the meat seperat, to Not lose heat in the Pan. Because he is a real cook!

I've been making Bolognese sauce a few times and I'm still trying to work out what I did right when I made a certain batch that came out nicer than other batches. I am sure I used huge onions when making it. Using really fatty minced beef makes a big difference. It seems to be something like 50% onion, 25% carrot, 25% celery. I think Marcella Hazan says 60%/20%/20%. 🤔 To end up with 2 liters of sauce (that makes 4 huge meals around 1400 cals each, or 8 smaller meals around 700 cals each) here's the amounts: 10 Tablespoons Olive Oil (150ml) 880g Chopped Red Onion 425g Chopped Carrot 425g Chopped Celery 900g Mince Beef 23% Fat 625ml Passata 2.5 Teaspoons Black Pepper 500ml Whole Milk 3 Heaped Teaspoons Beef Gravy Granules I know I fried the veg in 6 tbsp olive oil and the meat in the other 4 tbsp olive oil on the nice batch. After that I made the mistake of frying the veg in all 10 tbsp olive oil and not frying the beef with any olive oil, which was the mistake I think I made and it just didn't come out the same. At least 5 hours cooking time! If this is split into 4 huge meals I use 125g dry pasta. For 8 smaller meals, 63g pasta per meal. Nicest meal ever. Food of the gods!

Southern German cook here. Vincenzo i really like your Videos and now you also react to german cooks great🎉❤. We do have a lot of really good german cooks and i would love to see you react to more of them. Im going to make a Tour through italy soon and i cant wait to eat all of the delicous italian food❤

Caro Vincenzo, questo è un famoso chef tedesco che appare spesso in alcuni programmi di cucina in televisione qui in Germania, dove fa anche qualche programma tutto suo. Da non molto ha aperto anche un suo canale su KZfaq, ma è da molti anni che si vede in televisione. È praticamente uno chef di televisione, ed ha anche un suo ristorante. 😊 Si tratta in effetti, come vediamo dai vari passaggi, che è un cuoco che è andato a scuola, ha imparato il suo mestiere da cuoco, non si è per così dire “improvvisato” cuoco. Poi ovviamente ogni cuoco professionista ha un po’ il suo stile personale, mette diciamo così il suo tocco personale alle varie cose. Quello che poi alla fine fa anche la differenza, nel mangiare un determinato piatto in vari ristoranti. Le persone invece che si improvvisano “cuochi”, i dilettanti, provano a fare qualcosa, si mettono a guardare un video o a leggere una ricetta e cercano di seguire quello che vedono o quello che leggono.

Guys the problem with putting alcohol in a sauce is that it will mix with water to form an azeotrope, meaning it will evaporate at the same speed of water in the mixture (mostly due to hydrogen bond). Basically you will have a percentage of alcohol in your end dish which is quite disgusting. If you put wine on the meat or on the soffritto it will release its aroma, add acidity (wine is pretty acidic and has low to zero volatile acids) and the alcohol will practically completely evaporate. That's why you shouldn't put wine in something watery like tomato sauce.

Greetings from Germany! Youre my favourite cooking channel on KZfaq, my Pasta and Pizza have improved worlds because of your content! Cheers! Edit: you need to try adding butter to your pasta, thats very common in Germany and while I don't do it when making classical italian pasta I would occasionally do it when making a more german pasta-sauce, it really adds lots of flavour!

never thought you would watch a german cooking video ^^ i would really like to see you react to the Pizza Neapolitana video from Teichners Pizza Palace, i dont know how close to the original it really is, but the way to do pizza from scratch changed how i eat my pizza 🤌 no more frozen pizza anymore

I like both variants of bolognese, with and without soffritto. My dad taught me to make Bolognese with mixed minced meat, red wine, garlic, red onion, mixture of herbs, salt, black pepper, a bit of broth. He started with the meat garlic and onion ( mix some herbs with the meat ), then put it to the side, and start combine tomato (tin) with herbs / red wine /salt and pepper. Boil it, let it cool down a bit, then put the cooked onion/garlic/ meat in it and the broth / tomato paste, last boil it again. Then it was ready to eat. realy good :) He told me a italian cook told him how to make it.

He is a chef in Germany and He is Guide Michelin Cook 😁 like Gordon Ramsay 🤣

i know many people have written that Nelson Müller is quite famous, but more than that he is a Michelin Star Chef (Just thought i should leave this tidbit of information here)

Hi Vincenzo I like this chef. He’s very nice. I definitely agree with you on following the traditional Italian bolognese recipe from bologna!

Nelson is a good guy and so is Vincenzo. Let’s enjoy Italian cuisine together

Nelson is a 1 Star Michelin Cook. 1 Michelin-Stern (2011). But I also put the wine with the meat when I cook a Bolognese. Love Italian food. Am German as well !! And I also put a tiny bit of butter into the noodels. Just Empowers the taste of the noodles by 10. What I learned today is also to use Pork meat. I only use beef. Will try it !!

Hey, nice Channel Vincenzo ! Really cool Video. I found you because if the german cook Nelson in the Video. Nor you have a new follower, i start to cook your meals now =) . best regardes from germany

Hello you great one, Vincenzo … first, learnt a lot from u and still learning and I enjoy ur videos and the reaction videos are such cool ones, u are respectful and kind but on the other hand u stand ur ground and I trust you. I Afro. Germany and like Nelson a lot but the best Bolognese sauce is and was made by Italian chefs, cooking ones, nonnas and others in my opinion…. LoveAndHappiness cheers from Germany

He is the owner of the restaurant "Schote" since 2009 and got 2011 a Michelin Star and still has it, I think.

He is a German Michelin Star chef. So he must be a machine in the kitchen.

Si, you can NOT critizise this guy. It is NELSON MÜLLER, not just any hobby cook. HE IS A PROFESSIONAL. MORE THAN YOU!!! Sorry, to say!

I made a lasagne last week [U seen pix of my lasagne before, Vinnie, and replied approvingly] that looked like a classic, but tasted like a ground beef taco in a flour tortilla with all the trimmings. I knew this because it tasted better with a dab of guac than on its own - as I planned. Bon apetit.

I actually make my fresh "german pasta" from 1 part egg, 1 part 'Type 550' (the closest german equivalent to Tipo 0) wheat flour and 1 part coarse durum wheat flour (Hartweizengrieß/semolina). I do weigh the egg first to the exact gramm in a mixing bowl and then add both flours. Combining with a spoon until sticky and then strong kneading for five to 8 minutes. I can feel it, when the dough is ready. Usually i add a little more 'Type 550' during the kneading and after flattening it with the pasta machine, right before rolling up and cutting it into tagliatelle / tagliolini. It's a good baseline recipe with consistent results. Once i substituted a tiny amount (e.g. a teaspoon) of the wheat flour with dried and pulverized mushrooms.

Thank you so much Vincenzo 🥰 sry for my Bad english, but this react is so true, nice, beateful, autentic and i love your voice so much 😃best reagards from germany and from a lot still follower .... please " Komme bitte mal nach Deutschland! Ich wünsche dir weiterhin viel Erfolg! " Du bist die beste "italien Pate Stimme" mit dem besten Food Content was italy Speisen bestrifft!

Hello Vincenzo this guy is a very Good Cook i think by now he got 2 Stars but anyway he is really humble

Give it a try Vincenzo, the butter in the end makes the pasta rich and full of flavour 😍, also the combination of 3 types of fresh vegetables and 3 different good quality meat types makes it so good in terms of smell, also juicy. It really gives a despicable end result (yes the wine on the pelte is different than yours to tie the tow different peltes). You can also find this recipe with fresh tomato instead of standardized ones. 💝 Bonne appetite Chief! 🧁

What I would like from you, Vincenzo, is that you cook the recipe the same way as the chef in the video. Maybe he's got a point in doing it that way. Maybe it really tastes better. You certainly have friends who are willing to blind test, in this case, Nelson's dish prepared by you and your dish -- and then evaluate both.

I can't believe that you react to our good old Nelson! We germans with italian tastes really do it a lil bit different but we respect the origins.

Nelson Müller is a good cook and I think he's doing some of the stuff to make it easier for the viewer, to get people to try it for themselves. But from my experience, and I learned that from the Italian Nonna that lived across the floor from me about ten years ago, the most important step to get a creamy sauce is to stir in milk very slowly, one sip every few minutes.

this guy have a michelin star ;)

I like him! That guy seems so smooth.

Shoutouts from Aachen I'm currently eating Fusili Bolognese with Pecorino Romano hehe

Nelson has 1 Star Michelin and is a very famous Chef. He has TV Shows and I think a couple Restaurants. Great Video @Vincenzo`s Plate :)

legendary Vincenzo

Butter can really add an extra flavor. We often use it in Germany. For my Ragù alla bolognaise I use clarified butter instead of virgin olive oil to cook the meat and the soffritto.

I ususaly use half 00 and half semolina flavour, NO EGGS but a bit olive oil as well. This is the southern Italy and Sardegna way. And of course salt ...Nelson is a very good and lovely German cook who looks behind the scenes about industrial products and all around food.He has 1 Michelin star!

Vincenzo, my mother was German, so I know that butter is a given in basically ANY recipe. Nelson's Bolognese may not be authentic Italian, but is a very good German version that follows a few important parts, such as the sofrito, but errs on the German side with the wine afterwards and seasoning the pasta. I am sure his version was delicious, but agree with you that it wasn't authentic to Italian standards. Great video!

Nelson is one of the only German cooks I watch, very cool to see you react to him. Hope to see more reactions to his videos from you! Also would love to see reaction to Pizzaiolo Luigi, recently made a Parmigiana!

Vincenzo... I will tell you a little secret about the action of wine on this dish... It's not necessary to use wine you can use vodka instead.. remember the Penne Alla Vodka??... All of the ingredients in this dish have a level of Umami (natural MSG) that can be amplified by the use of alcohol//you need very little vodka to create that action..... And here's the thing.. you put the alcohol in as soon as you can and while that Ragu is cooking for perhaps 4 hours the alcohol is definitely cooked out//but the magic transformation means UMAMI BOOSTER!!!

As a German I know, a bit Butter at the End is a secret weapon to all meals in the german kitchen. My Granny did it back in time when I was a Kid. I do my Bolognese usually in the way I saw it in a video from Antonio Carluccio, I think it is kind of similar to your way Vincenzo. Sometimes I use fresh Basil to finish the Sauce. Before I pour the wine to the Meat I add some Whole Fat Milk and let it avopourate. BtW would love to see more Reactions video of german TV Chefs cooking italien. You should check Tim Mälzer, Steffen Henssler, Johann Lafer and Cornelio Poletto, she was married to an italian vine sommelier, so she has true italien cooking skills. Would be interessting what you gonna think about germanys most famous TV Chefs.

Great video once again! Speaking of bolognese, did you ever get around to try my suggestion of making a pizza with leftover bolognese? Greetings from germany!

"This guy is a machine" - that's a very German thing to say 😂😂😂

Butter may not be traditional, but it makes tomato sauces taste just a little bit better. I find myself sneaking a big chunk of butter into many simple quick sauces in particular.

Perfect video. My nieces will visit me.tomorrow and we will make our own pasta (yeah, we are cheating with a Kitchenaid, but I guess it's the thought that counts). Let's see if the little ones want Spaghetti or Tagliatelle.^^ The Bolognese he made though is pretty much the same as my grandma used to make it. So a "Germanized" version of the Bolognese. It filled my heart with some joy watching the video because I could taste my Oma's Bolognese we had as kids. Is it authentic Italian?, Nope. Did it taste great? Absolutely. ❤ Tbh, we have a lot of Italian restaurants in Germany but even it is run by Italians, it is often not that great and hard to find a nice one in a sea of Italian restaurants. It just does not taste like food in Italy. I guess, like Americans, we just get some watered down version of Italian cuisine here.

Hi Vincenzo, you probably notice all this because you see the process, i’m sure that if you had to taste this in a restaurant it would taste great. While i agree with you on the process of a proper Bolognaise, i still believe the end result is very similar. Kind regards from Malta :-)

Nelson is a pretty famous and beloved chef. He ofen appers in TV-poductions, has his own cooking YT channel and works with public broadcast on YT for cooking education. He has a restaurant with one michel star and a small brasserie with take away, mixed with a high quality food shop. On his YT channel he cooks some italien rezepies, like ceasers salad (just kidding), like a risotto with pesto and tomatos.

Hi from the UK . Lovely job from that chef well done. I dont mind the herbs . The Italians get hung up on (their way) The final result is ALL that matters. !

I totally get the red wine with the res sauce.... but I actually have tried white wine with res sauce... sweet wine, Moscato....it's actually pretty good 😉👍

I don't know if Vincento can really judge that. I saw his Limoncello Tiramisu video. In it, he tried to whip egg whites into a foam using greasy whisks. It didn't work and the egg whites didn't set. Afterwards, he claimed that it had to be "exactly like that". The tiramisu wasn't creamy, but mushy. He wouldn't have even passed his journeyman's exam with that.

I saw him once t a food exhibition in Berlin and he made Beef Tartar and I could try it. Guess that was one of the most amazing thingss Ive tasted

Nelson Müller... alles ist gesagt ! 😅🤣🤣

Nelson IS famous and also a musician, a very interessting person

Totally agree with you sufrito and meat needs to cook a bit before adding RED wine and tomato.

He is actually kinda famous in Germany and German TV. And he really is one of the "not totally over the top" chefs, like that Flash Gordon... His Maultaschen (some sort of a huge german ravioli) are absolutely awesome! edit: funny that I had to watch that video on your channel, and not on domestic TV or whatsoever ;-)

The problem with adding the meat to the sofrito is that you can't have the maillard reaction to the meat which adds la lot of flavor. If you increase the temperature to get the maillard reaction you burn the sofrito. So best fry the meat seperately and add it to the sofrito.

I would love to see some kind of a blind test where you try the same dish from 4 different chefs and then rate it without knowing who cooked it.

He may not have made it like a true Italian, but I enjoyed listening to him speak in my mother tongue.

I'm the family cook and whenever I don't know what to cook and don't want to hear the "Schnitzel" "Pizza" calls from the kids, I turn to Nelson. He offers a lot of very practical, tasty and often classic recipes.

I only knew about Nelson when he was a judge on the show "The Taste" he is very good though.

Hi, i make my bolognese also mostly like Nelson, you and other Italian chefs. And i also use of course olive oil. But i don't know if it is extra virgin, it is the Tipp olive oil without information if it's virgin. Is Tipp olive oil alright too?

Besides changing a few technical aspects of the recipe, I think he stood true to most of the principles. Adding wine into the sauce doesn't make a large difference if you cook it out long enough. In fact, adding alcohol to a tomato product enhances the flavors (due to some molecules in the tomato being better soluble in alcohol). Using butter also has some chemical reasoning behind it. Milk (which is traditionally used) consists of mainly water, some fat and traces of milk protein. The same goes for butter (of course in different ratios). If you cook out the milk in the ragu, the water evaporates mainly and therefore the fat and protein content becomes concentrated giving it that deep flavor profile. Adding that little bit of butter in the end is just a shortcut without losing out most of the original flavor profile. Of course he will never satisfy any hardcore Italian tradionalist - but then I don't think that this is even possible in most of the cases anyways.

I use extra virgin oil to make Bolognese and some of the pasta dishes on your channel but I tend to not have the heat as high as when I want to sear a steak and get a deep crust. The smoking point is just too low and I literally get smoke in the air. For high temperature cooking, I go with avocado oil.

German here. It is extremely difficult to get decent olive oil here. It is called "extra vergin" but most of them is honestly just cheap trash sold expensively. So neutral veggie oil is a good alternative.

When I read the title of the film, I thought to myself: What will be the verdict of the grandmaster from Eataly? I have to say - it turned out more mercifully than expected. I live in Germany and of course I know Nelson Müller. I consider him to be a very affable contemporary in the circle of numerous kitchen tyrants in the country. As far as cooking is concerned, he interests me little to not at all. 😉

😂 funny things in here

I cooked many times the ragu from David. My Girl, Family and Friends loved it and me too. I also have many of your recipes in my repertoire. There is nothing better than honest and simple food. Star cuisine often thinks theyre take a dish to a new level with crazy shit but original is simply better. amore per te fratello

Oh reacting to Nelson Müller? Awesome! Greetings from Germany!

yes i use spises and ground bases like wine in the meat before sofritto an then mixed in a pot. then mixed with pasta in the end,

Today it's the first time that I heard from this German Cook and I am surprised that he is so famous in Germany. Maybe the reason is that I left Germany for good in the 80's because when I lived in Germany I wasn't interested in TV cooking. I think that his Bolognese and his homemade noodles are a little bit overload with flavours but I am sure it tastes good. I prefer the more simple Italian way of using only what you need. Butter in Bolognese is no go for me but some Herbs at the end I could agree with. I like the way how he explained his cooking...

I looked this vid from Nelson sometime ago. And I like this guy. But I also thought, the time for adding the wine was really wrong. You have adding the wine to the soffritto/meat mix and let him cook out, add another part of the wine and cook it out till you have a less part and than adding the tomatoes.

I would love if Vincenzo tasted my ragu alla bolognese. I'm from Switzerland and I cook it as a mix between how my mother cooked it and what I learned from cook books and the internet. I'm not a chef. I just like to cook sometimes. Some parts are not 100% authentic and I think you question some things I do. But believe me, it tastes amazing and I love it too much to change anything :-). I make a soffritto from celery, carrots and onions. I use only about half as much celery as carrots because I don't like celery very much. But it's important for the taste. In total I use more vegetables than in this video. And I also chop them very finely. I also add one clove of garlic for around 1 kg of meat. Its important to only use a little bit of garlic. It should not taste garlicky. Its just a hint of garlic. I only use beef because we have so many other recipes containing pork. I season the beef with salt, Aromat (Swiss MSG with salt, yeast etc.), black pepper, paprika and a bit of mild yellow curry powder (important to not overdo it with curry, it should not have a curry taste, it blends in very well with the other spices). Then sear the beef with extra vergine olive oil until the beef is very brown. Be careful to not burn it. Just brown to darkbrown without any black spots. Then I add tomato paste to the meat, reduce the heat and then I use (italian ;-)) redwine to deglaze the pan. It can be quite a bit of wine. I wait a few minutes for some alcohol to evaporate. Not all liquid should evaporate, just some of the alcohol. Then I add two cans of chopped italian tomatos preferably San Marzano. If it is to dry or the colour is not right I add another can of chopped tomatos. Then I add some finely chopped fresh chili. Not too much. Just a hint of fire. Add some water and cook on low heat for several hours. The longer the better. You taste the difference. Add water if needed. It should never get too dry. Then I add some dried italian herbs (its a mix of several herbs) and some chopped rosemary. I cook it for a bit longer, check if it needs more salt, spices and herbs. Be careful to taste when most of the water has evaporated. Never season and taste when you just added a lot of water. Otherwise it can be way too salty when the water is evaporated. In the end I cook it to a bit thicker consistency. It should not be too dry or too watery. It should hold its form a bit when you use a wooden spoon in the pan and not immediately float together. Its quite a bit of work but worth it. I always make a big pan ragu alla bolognese and the freeze it in Weck Jars (Weck is the brand, you can google it if you want to know how they look). One Weck jar (of the ones I have) is the perfect portion for two people. When I want some pasta with bolognese sauce I defrost one jar, put the sauce into a pan, cook it through add pasta and a bit of pasta water (be careful because of the consistency). I really like it best with spaghettoni or spaghetti. Italian people will probably roll their eyes. Mix everything in the pan. When you have put it onto the plate add some cheese. Most of the time I use Grana Padano because it is my favourite cheese (and I say that as a Swiss person :-)). Always grate the cheese yourself and don't buy pregrated. It makes a huge difference. If you prefer Parmigiano Reggiano you can use that. I personally prefer Grana Padano. And this is my take on Ragu alla Bolognese. I hope I did not forget anything. Try it out :-)

I've never seen a recipe where you don't put in the alcohol after you've browned the meat and veggies. I have a really nice chili recipe in which you add beer after you've browned the meat, softened the onions, peppers, and aromatics (so that you're scraping up the fond and cooking off the alcohol).

The reason that the subtitles translates soffrito as cemetary is that the word for cemetary is Friedhof, which is the closest match to soffrito. The subtitles probably don't expect random italian words in the middle of a german sentence.

4:14 Sì, in tedesco la parola proprio tedesca sarebbe “Möhren”, ma dicono anche “Karotten”. 😊

I think you didnt add the wine to the meat since the wine wouldve washed up all the flavours engrained into the pan. He wanted the roasted flavours in his sauce so he didnt put wine into the meat. At least thats my guess

Germany is not as far away from Italy as other countries if the man is a professional chef he naturally has some idea about it 😅