See you in March in NYC: I can’t wait

Who else didn't realize Matteo was a miniature Arnold Schwarzenegger??!! Holy moly!!

kzfaq.info/get/bejne/eM-mmdujuNbdZWg.html

Hahaha so funny

Funny seeing you here Vinny 😂

@@NOTANOTHERCOOKINGSHOW Why not? Vincenzo is the savior of Italian culinary traditions. He’s much better than either Elizabeth Minchilli or that mess, The Pasta Queen, are. In fact, Matteo is also better than both of them. And let’s not forget those tragic interlopers, Pasta Grammar, who look like they’re in it for a free meal.

Vincenzo has real respect for Italian food. So does Matteo.

@@lizbay6625 I agree with everything you write. Vincenzo is the king. The Pasta Queen is an embarrassment. She dresses like a streetwalker. Minchilli’s blog is filled with spelling and grammatical errors. I don’t even read it any more. She repeats a lot of information. And the way she’s trying to make her not-too-bright daughter a food star is absurd. As for Pasta Grammar, they look desperate to figure out a thematic hook. The woman looks old enough to be the guy’s mother.

@@WinstonSmithGPT haha wonderful

So, what I read, is that Romans have their own Mac and Cheese variant x) (ni judgement, we also have here in Wallis Switzerland where we use just raclette cheese melted in the pasta and it's also the "don't have anything in the pantry/home alone and lazy" x) I don't think you can make a lazier variant than ours, tho)

@@NWolfsson I don't fully agree with your "variant" definition, but yeah, you can call it like that. If you get the same ingredients in different dishes, doesn't mean they're all variants. It really depends on too many things (cooking method, the state of the ingredient, etc.). In "pasta burro e parmigiano" the parmesan is grated on top, it's not melted, so it does taste different, it's not just the look. But I get you can think of it just as an italian over-categorization haha

@@AmicoCinghiale It was more meant as a tongue-in-cheek observation, sorry I wasn't too clear about that x)

Ciao Cinghià pure io so romano de Roma! Comunque scherzi apparte negli Stati Uniti non sanno fare la Carbonara per esempio e quindi fanno le cose più semplici. Certo, non significa che non ce vole niente però meno so elaborate le ricette e meno è probabile che il risultato sia na caciara de sapori indefiniti.

Is Tommaso, you know?

@@lizbay6625 God, we can only hope.

👍🏼💓

What an absolutely adorable young man!

Y’all are weird

Yeeessss! Forget the cheese pasta! I'm going to Italy for Tomaso! 😍

I thought I was the only one picturing his legs behind his ears…

@@peryole I think he Tops.... 😜

He had to bring some of America with him!

i too would “appreciate” and “respect” the fuck out of tommaso

@@alexmdiaz fall in line please

​@@alexmdiaz 😂😂😂

​@@alexmdiaz 😂😂😂

That’s what I was thinking 🙌🏼

I come from a family that puts ketchup on _everything_ and even *I* was shocked when he said it! The audacity! The nerve!

😩

You’re using « fox » wrong I think …

@@gabrielleroux2333 No, a Fox can be a cute sexy young guy who is not butch, or worked out, enough to be a "hunk." Mateo's actor friend is a hunk!

@@brucetidwell7715 for most people “fox” imply older …. But yes he’s a fuckin hunk :p

In truth, you could switch out the cow’s milk Parmigiano for the sheep’s milk Pecorino Romano. It would still be cheese and butter, and the creaminess would still be present. Also, true Italian parmigiano, the 24 or 36-month kind, would have much less lactose because it’s a hard cheese. Hard, aged cheeses like Swiss, parmesan, and cheddars are lower in lactose. Sheep and goat milk cheeses are a completely different kind of cheese and you should be able to eat them.

This might be criminal but u can swap the lactose here. butter with vegan butter/margarine and the parmigiano with pecorino. Though you must know the flavor profile will be different and quite noticeable as margarine is usually very sweet and has distinct aroma. But you combined it with pecorino anyway which is a whole different world than parmigiano

Aged cheeses have very little lactose

Take an enzyme pill and go nuts!

💪

Thank you!!

I am loving these cooking / Italian videos! I am from Peoria IL! My Grandma was made in Italy and born in America! My grandmother loved Fettuccine Alfredo and Fettuccine Alberto!

The gay gasp...

We gotta cook together

It’s really not that hard to get the emulsion right, I think ppl are intimated by it for no reason

Tomato 💀

lmao

On the plus side, now I know how to get out of paying the bill.

And, is Tommaso a member of the club?

@@kadenduiffard2388 I hope so.

Or ... Make it at home? Seriously it is sooo simple.

KISS

Good for you, it’s worth leaving it out.

Why not, if you enjoy that? Both can have a place if you want them to.

Hahahah yes

in italy the cuisine is very regional and restaurants may or may not have other regions dishes in their menu. also menus are evolving: until 20 years ago, in central italy you could only have the roman trattoria, the classic fish restaurant, the fine dining place. now the influence of fine dining has pushed some of the other categories to include some modern twists in their menus so you can have all the hybrid categories. my favorite is the bistro like type of thing: modern variations of classic dishes, nice decoration but not fancy, small seasonal menu to keep the prices medium-low. if you stay in italy for long enough you can learn to tell the kind of menu of a restaurant just by eyeballing the place. but if you can’t do that you gotta do two things: 1. ask the locals. 2. beware of places which seem to have all the classics on the menu. if you’re in rome and you see Lasagne alla bolognese on the menu, that’s a big red flag for a tourist trap

Yes actually

@@matteolanecomedy 😄