Grazie a te! Thanks for introducing us to a new favorite!

I love your channel!

Eva loved your dish, that's amazing.

My children KNEW she would love yours! We’re going to make stromboli with our vegetarian tomato “pepperoni” and see how it turns out! Be blessed. 🙏🏼

What a hoot this one was! I wonder why Italian cooks like Lidia suddenly load up the garlic? In her cooking shows she always does what Eva does by starting with the whole cloves and then removing them before starting a sauce. But you were kind Eva! And respectful. Your versions are really tempting ! I just love your postings! First thing on Sunday morning it’s Pasta Grammar!!

Italy has amazing quality ingredients, so most of their recipes are purposely simple, to highlight their natural flavors. Italian-American dishes are more complex because they were developed in a tima and place where such quality wasn't really all that available. The predominance of garlic is a good example: it's great at covering up the flavor of sub-par ingredients.

Fake Italian foods also use too much tomato sauce from the bottle/can. It makes them taste sour and awful compared to authentic Italian foods which use only a small amount of tomato sauce.

@@HenriqueErzingerthe prominence of sauce, too! When you’re ingredients aren’t fresh-fresh, masking them hides if they’re slightly off in flavor, texture or smell. Doesn’t sound appetizing but Italian immigrants predominantly moved from rural and coastal land to a metropolitan island in America. Farming on fire escapes in a tenement isn’t easy, so you work with what you can get 🤷🏻‍♀️

No one thinks Italian food has lots of ingredients. I’m not sure where you’re getting that from. And even if there are people who believe that, “a lot” is a huge exaggeration.

I grew up in New Orleans, we are a melting pot of French, Italian and Spanish with Creole influence, plus being a port city we have Jamaican etc influence. I think Eva would hate our pasta because it is full of garlic and spice , onion, bell pepper, celery etc. Everything here is super flavorful and complex. It is New Orleans cuisine and it's own thing . I did wait tables at what was a traditional Italian restaurant and that is one thing I noticed was most things were super simple with few ingredients and I loved that for what it is. Buon appetito

Spot on. We were very poor people (hence why the emigration to America) and most Italian families could not afford meat (unless it was once a day, usually Sunday and they were farmers with their own pigs/cows). But once italians reached the states, being wealthier, they started to add a lot more meat that they couldn't afford previously in the dishes.

@@davidepannone6021whats most important to remember is things change from family to family. I grew up in an Italian American family my great grandmother being 100% italian our family uses alot of garlic and our family dish that we have every Christmas and thanksgiving is a beef and pork ravioli in a sauce using the leftbover filling. But I coukd try something thats considerd traditional in your family and think its not "italian" basically im sqying the thing that makes italian food italian is italians and thats it

Amen. Tomato gravy is much simpler.

@@AttommicDog gravy is made from meat juices tomato is called sauce not gravy

Each region has its own version of pasta al forno. but i always say, everything in moderation

The crucifixes usually get to the vampires first before they even come in contact with any of the garlic

As someone from Romania with half my family in Transylvania I would like to state that we don't apologize for any excessive use of garlic ever, thank you. If there were ever any vampires here they died quickly and horribly

I think piccata milanese or just piccata is really similar to chicken parm, it has also pasta a side dish. At least in Germany and Austria, maybe a German/Austrian Italian dish.

@@matthiasblum6555 Although the Milanese piccata is Italian, which however is not exactly like chicken parm, in Italian cuisine the main course is never accompanied with pasta as a side dish, this version you are talking about is an American version which then became common in the rest of the world, but it is not Italian.

Correct

My grandma never made a chicken cutlets. It was veal and maybe once she made pork cutlets. They weren't deep fried. They were sauted in olive oil. Always olive oil! Yes, we made eggplant parmigiana. It was one of the first dishes I learned to make at about 13 years old. Grandma was pretty old by then I would help her with the Sunday cooking.

Veal parmigiana absolutely did propagate to the rest of the US--it's an On-Cor frozen dinner, for God's sake, and that goes back to it being a very popular one of the "TV dinners" everyone was brainwashed into eating three times a week in the 1960s and 1970s. Chicken parm displaced veal only after humane treatment of farm animals became a big deal, starting in the 1980s.

Joseph you brilliant man! Veal was popular throughout the USA for many years. I grew up in northern Indiana and we had veal 2 or 3 times a month in the 1960s and 1970s. It was more expensive than beef, pork, or chicken so that's why we didn't have it more, it was a treat. As a father I was still making it for my family into the early 1990s then I decided to stop and substitute pork tenderloin or chicken for the protein. Your take on this is one of the most ignorant and pompous statements I've ever seen on a topic such as this. Is parmigiana hard to pronounce, NO. It's the propensity for Americans to shorten everything to a nickname.

Question: in this series of videos it's common for Eva to use lard/pig fat as in ingredient, especially for dough, is this common in Northern Italian cooking? Thank you

@@emailuser8668 My nonna (I'm from Umbria, central Italy) used lard to make a sort of traditional flatbread which is served cut in slices and then opened with the knife and filled with various savory ingredients like bunny tomato sauce, or grilled sausage and spinach. Very simple but oh so good. Look for "torta al testo" if you're curious :)

I'm from the north and we use olive oil.

@@iMorands We all use olive oil now, it's more of a traditional thing.

@@iMorands I’m from Bologna and I know people who eat tortellini with vegetables broth, you can do whatever you want at home that doesn’t mean it’s traditional

Chicken Parm it's not an Italian dish, I don't think we even have something similar (I may be wrong, maybe something similar exists but I don't know it). When I found out about Chicken Pam, all my American guests were surprised that I didn't know about it, seems to be a classic for Italo-Americans.

American Italian chicken parm is so heavy with the tomato sauce.. Veal cutlets are much lighyer in taste. But its all about personal choices.

Sip and Feast is a great channel. He cooks true North East Italian Amercian food. That's how my grandmother cooked and shes straight of the boat thru Ellis Island.

​@DS-nv2ni But, it is an Italian Amercian dish.

Sip and Feast, Pasta Grammar and Vincenzo's Plate are our go-to for Italian and Italian-American food. Fantastic resources, well produced and very entertaining.

yeah I call that: SHAKING THE FORK

Eva signature

Bologna here, our cotoletta is unesco 👍 give it a try 😉

It's like she's saying it's a symphony of flavors.

Overrated

My Sicilian grandmother would disagree with you. She is where I got my love of garlic.

I don’t know about Italians but the basque restaurants I go to drown everything in garlic, and I wouldn’t have it any other way.

@@rythmicjea I appreciate Eva very much but I wish she would acknowledge the fact that before the 1860s there was no "Italy" there were seperate and distinct regions like Sicily which had completely different languages, food, government etc. Modern Italy which has muddled the differences has also lost alot of the local distinctiveness. Your grandmothers Sicilian cooking is very authentic and as such there is no way a modern Italian can judge the authenticity of her cooking.

It varies a lot, as other people say. But I also think that just a lot of Americans have an extremely strong love of intense garlic flavors, possibly in part due to there being so much influence from many food cultures which also loved garlic. I come from a mix of Asian and European cuisines that all love dumping garlic in everything and honestly I feel like a lot of Italian food would be a bit flat to my palate without it.

@@WHO-xi4zp , BASQUE ? Totally different place.

marinara means from the sea, american marinara has nothing to do with the sea, like making clam chowder without the clams, can't call it clam chowder if there are no clams

ayy my man add a bit of 'nduja to your aglio & olio to spice it up!

@@simon20002 nduja in aglio e olio is my favorite, che spettacolo

No peas

Okay, now you've done it. I'm going to try peas in my aglio olio

❤️❤️❤️

And complaining constantly! Porca la miseria

BRAVO

This!!! Teach us how to make pasta, please!! And gnocchi!

She can't fucking make ravioli if it came out of her body.

@@cindowsxp she most definitely can. First, they are quite simple. then, in other videos she made tortellini already, which are way more difficult. before lessening other people, you'd better get your facts straight. cheers

Yeah, my Nonna was from Northern Italy and I never saw or heard about backed ziti until the Sopranos..lol

Northern Italy and Southern Italy are extremely different in culture, food, language and history. They were different countries until fairly recently - 1871, and some states (mostly in Dalmatia) didn’t join until 1918.

Yea and god we never put butter in our red sauces either.

I love both this channel with Eva and Vincenzo's Plate for real Italian recipes. Both are amazing!!

Hell yeah!

Damn right!

Yes. Yes.

I love me some garlic!

That says a lot about the obesity percentage

Great idea!

Eva and Harper you can stay at our house lol, cause this Grandma Gina can cook as well! And Grandma Gina is adorable just like you Eva!

Take Mama Rosa along.... I’d love to see Gina and Rosa cook together too!

I’m all for that!

I love watching Grandma Gina!

E io voglio bene a loro!!! ❤️❤️❤️

yes people can now enjoy traditional Italian dishes as the produce is more widely available that they used in Italy. Back when (southern) Italians came to America they did not have access to the same ingredients as they did in Italy and things like meats, beef, pork and the like were cheaper to buy, acquire. American Italian food is just a new tradition those immigrant Italians brought over to their new country and adapted to.

Would you mind explaining why it is considered a trick question?

Genovese means "from Genova" (Genoa). In Italian.

@@anti-ethniccleansing465 ragu alla genovese is a recipe from napoli even though it means "ragu from Genova"

@@zeldosotube yes, we understand the Genvese breakdown. I believe the question was in the word "trick"!

@@monermccarthy7198 a trick question is a deceptive question that is intended to make one give an answer that is not correct. In this case the answer is not Genoa, as the "Genovese" in the recipe name imply, but Naples ("Napoletano" in Italian)

Except marinara involves the sea - always. Thats why US marinara is not marinara in any way, shape or form. At best its a pomodoro.

I never checked that channel out. Now I will have to.

@@thomaskotch4770 Definitely do. Dude has mad skills and his vids are so well produced. He has a genuine personality and is just really likable. Bonus: he’s Italian-American (so I’m sure a lot of skills came from his family teaching him) - his name is Stephen Cusato.

@@anti-ethniccleansing465 I like his channel as well.

Dude got really annoying about BLM. Unfollowed him

This guy forgot more than Eva knows

Omg, Indian food > Italian food of any variety, hands down. So lip smacking good. The layering of spices is amazing, from the whole spices at the beginning to the oil with spices at the end. I love it, it's my favorite cuisine, which is hard to pick because Thai, Cambodian, Vietnamese, Mexican, etc exist. Like I'm drooling just thinking about it, who has ever done that with anything Italian except maybe pizza? 🤷‍♀️

@@TheBLGL I think every cuisine has it's standouts but Indian food is pretty amazing :D

@@TheBLGL you don't know shieeeeet about italian food obviously lmao

You should make Panzerotti….we make them every NYE 🥂🇪🇸

I'd love to see Eva make her version of wedding soup.

@@michelealoia1320 or minestrone soup..... 😋

For the next video, how about Eva improves on these recipes?

@@erikskole7669 we have minestrone in Italy though (unlikely some of the recipes shown in the video)

I have watched most of their videos several times, they are just so relaxing.

Well not always the case. They are a bit "crazy" in southern Italy. Look t these two videos :) kzfaq.info/get/bejne/eNl5atqkm8-YYp8.html kzfaq.info/get/bejne/brCgZruCm5a4f58.html

exactly "too much" and "too many" also the quantities are crazy, this plate is for 3 persons ..... and also sometimes the chicken is not good, unless it is organic free range chicken of course ....

They serve minanesas with fries in Mexico too, but I think it's more common to make a torta (sandwich) with milanesas, sliced tomato, onion, pickled jalapenos, cilantro, and that sort of thing.

She got an ALEXANDRIA LIBRARY 📚 knowledge of Italian gastronomy it’s amazing , she’s amazing

To bad she has no knowledge that Lydia was born in Italy

I'll bet you know what part of your home country certain regional foods come from (I assume you're american) - Biscuits n' gravy, Deep dish pizza, cheesesteak, shrimp gumbo, clam chowder, etc. Also makes it easier when the region is in the name (philly cheesesteak, Cotoletta alla Bolognese)

Food in Italy is very important.. 😉

You know that was a joke right?

Thanks for sharing that's really interesting ! seeing how people adapt to different countries and cultures is fascinating.

Das K Italians that moved to the U.S made their food better because they could afford it. She only speaks from one region I have noticed.

@@mattmattix2598 they made the food better 😂

I go to a little Catholic church in Haifa, Israel. Our Acolyte is Italian, Abruzzeso. He is being ordained a deacon tomorrow so we are holding a party for about 20 Italian guests. I'm the only Italian in the group except for him. When they said there were 20 guests, I said, "oh, so we need food for 40!" We have a number of Filippina members and they are wonderful, warm, generous people. They remind me of us, actually. They offered to bring a lasagna but I told our priest to tell them to make eggplant parm instead. A Ukrainian lady is bring a soup so you can't serve Italian Italians pasta after soup, The Filippinas are also bringing meat. The bigger issue is what their idea of "Italian" is. Food here is expensive and even a small lasagna is a fortune. I have been cooking for over 60 years, and you just can't do a good one here. I had nightmares when they said that's what they were bringing. Having seen what they consider "good" pizza, I hope they listened to me and are making the eggplant.

in this case marinara is named as such because sailors would make it

@@littleminx79 you could say the same about dragon rolls, general tso's chicken, and countless other so-called Asian dishes (and even European dishes for that matter). Japan makes sense. They don't have ingredients outside a very limited set (in terms of global ingredients) so foreign food for them tends to mutate like crazy. I couldn't find flour tortillas and tomato sauce in a major city back in 2016... Couldn't believe it. Had to make due with ketchup... Was disgusting but pretty sure that's the cause. What excuse does the western world have where everything is readily available in grocery stores?

Marinara sauce is one of the 5 Mother Sauces from classical French cooking. It's made with a base of French mirepoix (onions, carrots, celery), garlic, and pureed whole, peeled tomatoes. Sometimes red wine is added after sauteing the mirepoix in butter. The sauce is simmered until thickened. Some people flavor with basil and oregano. My New Jersey Italian-American relatives always called it tomato gravy, and it was served on Sundays with braised beef and pasta.

I think I will make that guy's dish soon. I've never even eaten Stromboli, Americanized or otherwise.

Olive Garden has absolutely _nothing_ to do with Italian cooking! Zero, zip, nada!

Right!? I thought to myself “finally!!!”. I mean, I think we all already know what her experience will be like, but I still want to see it.

I did too and was cringing. Their food is awful. I'm glad she didn't have to be subjected to that.

@@monkeygraborange Only thing Italian about it is it has pasta.. Otherwise nothing else and it's not even good at being Italian American.. It's so bland and tasteless.

@@ms.pirate You sir must try some actual food, Olive Garden is so bland and tasteless.

Pesaro, I guess

@@TheEurostar correct. Totally my bad! I was speaking the painter lol

Thank you!

👏👏👏

Vivendo da molti anni in Belgio e affacciandomi a nuove realtà culinarie come quella vietnamita, mi sono un po' abituata (anche a casa) a mangiare una sorta di piatto composto con ad esempio riso, carne, contorno nello stesso piatto. MA la pasta mischiata con il secondo non ce la faccio proprio.

in brazil is served with plane white rice.

🤢

@@imhangryyall good

Also the way he formatted the cutlet toppings and putting butter in the sauce felt a bit off - a fellow nyer

❤️❤️❤️❤️

Bingo. American Italians came here poor and were able to live richly on working class wages because meat was cheap and easy to come by. Beyond that, I find that the Italians that like to snear at American Italian food are almost all from northern Italy and are betraying their prejudice against southern Italians as well as ignorance of southern Italian cooking and their historic poverty which led many to move to the US.

@@redwingfan9393 look I'm from Sicily, you can't go more south than that in Italy, I've got to tell you the "Italian American" cuisine is just a bastardise version of the original Italian dishes. Americans put too much ingredients in their food and also don't know a thing about the right cheese to pick, what type of pasta to use or how to cook it. I'm sure this dishes are good in their own way but they are not Italian, not in the slightest.

@JoeEyeballGaming whole point of my comment was to note that Italians in America slowly began to differentiate themselves from the ones in the Italian peninsula, therefore their life stile changed, their language, their culture and their food. In a couple of generation they were Italians no more and instead became Italo Americans which came with all the differences listed above.

I love Chicken Parmigiana, very Italian American, also popular in Australian pubs. I also love Mainland Italian recipes, super different. Italian Cuisine uses A LOT less garlic, minimal cream (no cream in carbonara) except in Boscaiola sauce. Less meat in their sauces except for timbales, ragu alla bolognese and lasagne. They also don’t add lemon juice to their pesto, no pineapple on pizza, no meatlovers pizza, no american smoked bacon. I’ve made a few traditional Italian, but each region has a different style so its hard to describe. Gnocchi alla Romana from Rome is different to Spaghetti alla Nerano from Nerano, and those are completely different to Spaghetti all’assassina from Bari where the spaghetti is burnt, and different again is Blecs from Friuli made with buckwheat pasta and served with cornmeal butter sauce, then you have Risotto alla Milanese from Milan seasoned with onion, white wine, butter and saffron, and the trio is always the same for any risotto: butter, onion and white wiine. Like its hard to pin point one thing. Hardly any of the recipes I’ve made so far have called for onion, other than soffrito for ragu alla bolognese, or for some pomodoro passata recipes, something I find incredibly surprising. In fact I find onion is found in all risotto recipes, more than in pasta recipes, something surprising to me as well. No garlic in risotto, no garlic in bolognese, but heaps of garlic in aglio e olio. Some regions have very little tomatoes in their recipes, there is even a recipe that uses a lot of garlic in a dish called All’aglione which is an exception to the rule. So there are always exceptions to the rule. Even the way couscous is served in Italy is completely different to the couscous is served in Morocco. There is such diversity within each region of Italy that it’s hard to pin down a core theme. Pasta is definitely a theme, but you also have many pasta dishes in Germany like Spaetzle which also exist in Northern Italy. Small crossover with germanic cuisines and Northern Italian, pizzocheri has potatoes and speck which is super germanic. Culorgionis uses mint and mashed potato in their dumplings, which gives it a pierogi vibe because of the potatoes. Pollo Milanesa is similar to Wiener Schitzel. I definitely find Italian cuisine minimalistic. The most complex Italian dishes I’ve seen are Timbalo or Lasagne. Lasgane because of the layers: ragù which contains wine, canned tomato, onion, carrot, celery, veal, pork and sometimes milk, béchamel, provolone and mozzarella cheese - at least in Gennaro’s recipe. (which i’m not sure is traditional). Timbalo another thing with many elements, that stands out as different. I mean these seem like more celebratory dishes anyway compared to standard Italian pastas. American Italian food is definitely interesting. I saw a Parmigiana Chicken from Rachel Ray with Calabrian Chilli Honey, sounded awesome but definitely not Italian.

Eva does like Harper’s American BBQ. I found that quite impressive.

Thank YOU!!!

Well put. :)

It looks like something you could eat and digest in a week

this kind of excess is at the core of american cooking for those exact reasons

Lidia Bastianich was born in Pola, Italy, just before the city was assigned to Yugoslavia in September 1947. Her family emigrated to the U.S in 1956. I don't know the origin of marinara but it always contains a lot of garlic in the U.S.

Wow, didn’t look at it this way! Makes sense and is indeed something beautiful

Well said. Very well said.

Lucky you! The lake provides a lot of good fish, so keep an eye out for fritto misto, pesce in carpione, and missultini. Enjoy the trip!

@@PastaGrammar My heart skipped a beat when I read you reply because I am so grateful for your recommendations. Love you both!

@R. Z. Yes, tradition should die!

@@just83542 maybe that’s why they share the traditions on here? Not everyone wants children. Having them so you can pass on traditions will backfire because kids will do the exact opposite of what you want.

@@almostacrone8046 Kids are not automatons to enslave with your directions. A lifetime of experience and living multigenerational traditional wisdom and experience cannot be transmitted through a parasocial connection to a corporate simulacrum in a video clip. Sure, it's informative and enjoyable watching these KZfaq video clips, but they're not a replacement for the human experience and ongoing existence. R.Z. was weirdly triggered by the concept that someone would want children, and tradition requires family structures, otherwise it's ideology.

I agree with all points in this comment, especially the three meats in the Stromboli. I also don’t roll it it up like a pinwheel. Same sort of shape but only dough on the outside like a long calzone.

Peanut oil is the best oil to fry anything, because it's rich in mono-unsaturated fats.

My mother would have thrown herself out a window before she’d use a jarred sauce. She never used garlic for anything other than garlic toast, and her veal cutlets never slept under a blanket of cheese.

@@laurar.durban3696 as I said….I would never fry my chicken cutlets in peanut oil and I would never use peanut oil for ANY of my Italian cooking. For my Italian cuisine I am looking for specific flavors especially the flavor that olive oil brings to the dishes. My Sicilian grandmother would roll over in her grave if I used peanut oil. I do however use peanut oil for stir fry dishes. It’s about the flavor combinations not so much the mono-unsaturated fats …

@@lisajohnson6296 - In Italy we would never fry chicken cutlets in olive oil, but if that's what you like, then it's ok...

Grazie!

I use a little butter in my pasta after draining. I tell myself that it's so the pasta won't stick to itself, but I'm not even fooling myself. It's just delish 😊

Ah ah ah! Pasta without sauce and just butter, is called pasta al burro in Italy and it is usually served to kids when they are recovering from some kind of sickness... That is no secret at all 😂. An alternative from south Italy is pasta all'olio which is just pasta and olive oil.

@@marcn6 When my nieces were at their picky food ages, about the only thing they'd eat was pasta with butter. (Fortunately, they also liked raw vegetables with a dip, probably a specific dip.)

Or "milanesa al caballo" 😂 she would faint

Mexico has milanesa as well. Usually on a torta (sandwich roll)

I was thinking the same thing, ha! I believe the name is due to that dish version mimics the pizza version but no one thought about the huge contradiction. Now I wonder, if the cotoletta is from Bologna, why milanesa? I bet the spaniards here invented the names, no wonder why all my italian relatives died young, too much stress lol.

How about Japanese Spaghetti Napolitan. The tomato base is KETCHUP lol.

​@@elonmust7470 Ewww I tried spaghetti with ketchup once because I forgot I didn't have tomatoes, that's the reason why now I dislike ketchup with everything else :( but who am I to judge? I can eat pineapple pizza if it has the right cheese type. Maybe your ketchup is not so far away from tomato sauce? Here it is more like a bbq sauce cousin.

Considering that part of Italy was Austria for a while... Does it really matter?!? 🙂😉

That kind of breaded fried meat is pretty common across all of Europe too north south east and west.

Some Viennese food looks Italian. And Friuli and Valtellina cuisine looks germanic with Blecs and Pizzocheri.

not really though.

@@elonmust7470 nah, Italians are always complaining about too much garlic😂😂

@@silviamic9295 What are you 14?

@@elonmust7470 Except it’s true. Northern Italians rarely use garlic and Southern Italians do use it, but nowhere close to how Italian-Americans do. To poor immigrants in America, many foods were flavorless or tasted weird compared to what they were used to. Garlic was cheap, stored well and was considered healthy, and masked odd flavors.

@@afcgeo882 I mean, I have a grandmother from Lake Como, so..

Always remember my friends!.. you cannot please everyone.. so stay true to you and what YOU want to do..🎎

How can you fail at making a decent soda bread, though, I do prefer a soda farl, to an oven baked soda/wheaten bread. However, a well made soda bread, is neither dry or tasteless. Indeed, whatever variation of soda bread you make, in Ireland or anywhere in the Irish diaspora, it is always served with lashings of butter - sounds like your mum just needed a better recipe or more butter.

My Newfie great granny always made her bread whether it was soda, wheat, potato, any type of flavour in her woodstove (the type of wood used was important to her) & it was always delicious.

When soda bread is good, it's _really_ good. With a big bowl of stew.

Irish soda bread rules. I have an Italian American mother in an Irish Irish father.

Italian and Irish is a great combination ☘️

yes they can

Stop torturing our Eva! She's a national treasure. We love her❣🥰😍🤩

Only if you never tried real italian food

Italian American food can be very good without the American influence.

lol, "Fettucine Alfredo", go no further, you already went off the rails if you're asking an Italian KZfaqr.

The Alfredo sauce really has to ask what it did? Huh? It came to the table smelling like dirty socks! There! Lol

oh god no

Because we are not used to eat pasta with chicken, never in my life, spent in Italy, I saw a piece of chicken meat touch pasta. But I tried it once I moved abroad, and I didn't like it.

Do you think all Italians are just stupid? We tried all the possible combinations in the centuries and, believe me, chicken is disgusting in pasta, compared to pork or beef. We simply do not want to waste ingredients.

In Italy, the tomato sauce is not called "marinara". Marinara means "in relation to the sea". So you might think of a certain food that contains seafood. The reason why in the States, a simple tomato sauce is called "marinara", is due to the "pizza alla marinara" (one of the 3 ancient and traditional pizzas of Naples, in addition to the "Margherita" and the "calzone"). It is an even simpler pizza, without mozzarella, with only tomato sauce, lighter and more economical and for this reason, loved by the many Neapolitan fishermen who could quickly enjoy a hot meal. So: only tomato gravy with olive oil, garlic, and salt. This has become, in an improper way, synonymous with marinara sauce.

It's even confusing as an American with no Italian roots lol. "Marinara" sometimes means "simple tomato sauce" but often it also is used to refer to "deeply flavored (garlicy) dipping sauce". We clearly just make things up here and everything is contextual lol.

When I make my sauce, I only use a little bit of garlic. I know it's not authentic, but my wife just loves garlic for some reason lol.

@Rodrigo Santos Valeriano well, great. I'm not so much of a degenerate as I thought.

a worldwide one.

I’m sicilian, born and raised, and It is too garlicky

Sicilian dont eat garlic that much and the fact that your grandma like garlic doesnt mean that italians in general like it too. It's a misconception that italian put that much of garlic in every dish. The garlic in the italian kitchen is very subtle, except for few dishes.

I think she would faint.