però è anche vero che i tempi pagani sono finiti ormai xd

Deve esserci un ragionamento però

all our videos have english subs. Now the most popular ones have spanish subs too :)

Want you to eat italian food? Please learn italian language!

@@italiasquisita ill tell Donald, he will be pleased.

@@italiasquisita u should defenetly add Austrian coz of the cultural heritage and probably farsi and Arab coz of byzantine and simular times

Why you want english???

Grande Flash!

A lot of Italian Americans are from the south of Italy so it is different go to Sicily or Calabria or Naples it is very different to Rome etc

A majority of Sicilians won’t use onion and garlic at the same time

For instance a ragu from Bologna to me is not nice but ragu from Sicily is the best thing in the world with peas added and a lot more tomato tasting but each to own what you like

@@joshlondon1829 I am from Naples and I prefer ragù from Bologna, but as you said, to each their own. Sicilian food is one of the best anyway.

But that would require you to know how to actually do it. One pot recipes are easier to get a decent dish from, easier to prepare, easier to clean etc. it's a care free way of cooking. But I agree, it doesn't produce nearly as good a result as a real sauce would

@@justagerman140 Good point

Because the one pot pasta it's used as a click bait for people that don't know about cooking pasta techniques: it does exist a "one pot" method as a variation of the "risottatura" technique, but is actually longer and requires perfect dosage of liquid. There are a lot of mistakes in the famous one po pasta video, but for someone who has no idea it's just another quick and easy way to make pasta...but actually, the traditional way it's faster and garantee a better result.

One pot pasta is for beginners or people who lives alone (or without a dishwasher), you can make a decent thing while just having to clean one pot. But yes, if you're good at cooking and don't mind having to clean two pots, you can make some great recipes, you don't need to be an expert to make a good gricia, or an aglio e olio pasta wich are really easy to make and fast, if you are good with the "mantecatura" you can even do pasta Alfredo that is like the easiest thing once you have the technic for doing the sauce.

@@kiliang96 the most beginners pasta needs just one pot, but there's no need for weird ingredients. Boil water, salt, cook pasta, drain it, put it in a plate with some butter (or oil). Sprinkle some cheese if you want. Done.

They seem to care way too much about tradition, who gives a shit if someone wants garlic in their carbonara, or likes a lot of garlic in their pesto.

@@xZConfusedBearZx if you make a recipe thats it's called carbonara u can't put cream or bacon becouse the carbonare is made witout cream and with guanciale. You can do whatever you want in your cuisine but if you make a dish that don't follow the right recipe you can't call it carbonara or whatever it is, its just a pasta with eggs and bacon. So if you want to make just random food with your taste don't call it with the name of another recipe :) ... soz for the errors in the sentences but I need to sleep lol

@@Sas-ss2db sleep

@@DillonTrinhProductions already done, it was week ago lol

@@Sas-ss2db lol

Cristinact “ruined”? I’d say adapted. You do realize types of food is highly dependent on geography? Italians should be grateful and proud for how popular “Italian cuisine” has become around the world. Any smart person realizes that matching the level of exactness that goes in to traditional foods of any culture is unrealistic. I think this channel is great for correcting misinformation and educating people who are interested in traditional food. But if the only pleasure you get out of this channel is watching chefs “bash” internet cooks, then that’s a poor use of your time.

Cesar your’re talking about “adapted pasta” in a video named “perfect pasta”. I’m pretty sure you dont understand what this experts say. This kind of video help all the people understand their error when thei cook. Geography different food is a great think, but stop pass shit cooked thinks as traditional italian cousine. Thanks.

@@greatcesari Italian food is cooked in a certain way with very specific recipes. the fact that around the world some people with limited cooking skills thought it was ok to "bastardise" the food in order to do their own version is just plain wrong. Italian food is the worls most consumed food in the world because you find the genuine ingredients now in all supermarkets but if you twist any recipes the way you feel like that i am afraid that Italians are not grateful for this.

Nah these videos are pretentious. I’ll put whatever I want in my “perfect pasta” fuck what some Italian food critic I’ll never meet thinks.

@@stefanoghidetti6340 first video they shit on: one pot pasta. Dude didn't claim it to be perfect pasta or claim it was an Italian recipe. It is what it is: one pot pasta. Now please tell me more about the original one pot pasta recipe from italy that this poor Irish fellow "bastardized" so that I can share the outrage. Maybe he shouldn't have called it pasta? I would be outraged too if someone called something carbonara or cacio e pepe and then added a bunch of garbage to it. But Italians seem to have a bug up their ass about any non Italian using Italian ingredients to make things that taste good to them. You guys need to chill a little.

One thing is doing pasta with garlic, another one is doing garlic with pasta😂 (obviously i don’t want to offend anyone)

Garlic is tasty though... besides that American Italian cuisine runs on Garlic.

Is not just tradition is science

Vincent-Giacomino Van Gogh nella seconda parte

no coment…

@@mouradbettar6054 cosa?

AND SKIP THAT CHEESE lol

È nel secondo video

Ma chi sei, il suo avvocato difensore o il paladino di sto cazzo?

Bressanini chi? Quel gran cafone? Ah

@@alexex95 non è mai sbagliato difendere la divulgazione scientifica 😉

@@francescogazzetta97 concordo, ma in questo caso, se invece di parlare a vanvera avessi seguito fino alla fine entrambi i video, avresti realizzato che non c'è nulla per cui "difendere" Bressanini o la divulgazione scientifica in generale

Se uno si è abituato a usare il sale fine, si regola ugualmente bene.

To be fair, a derogatory for germans in Italy is '' Crucco maledetto ''

To be fair we call you mangia crauti "Krauts eater" and tease you because you are dirty :), and it's not just a joke, I think 80% of Italians really think that.

@@brunoconte399 that's funny as we have the same dirty/ stinky stereotype about Latin people in general in reverse. Latins/ romanics have the stereotype of being hairy, oily/ greasy and sweaty around here, as well as having stunningly bad breaths. Funny thing is you can go back to antiquity and find sources that our people didn't like each other's smell even more than 2000 years ago ^^ Apparently it is primarily due to the different types of fats and oils that we use in our cooking that we can't stand each other's smell. Edit: oh and for some reason we are especially convinced that the French only own soaps as decoration and never shower at all in their lives (no idea where that comes from, but there are tons of jokes about the safest place on earth to hide anything being under a Frenchman's soap)

From the way he said "We evolved a little bit. We're not like that anymore," somehow I get the impression that Italians look down on people who love to put garlic in their food

@@Ivan-td7kb No we don't look down... We just turn head any side we are not forced to smell this over-abuse of garlic... =_=

It's not looking down at cuisines that use a lot of garlic: Indian or middle East food is delicious and garlic is at the basis. The point they raise here is that Italian food known abroad is very different than what you can find in Italy and garlic is not such a big part of it as everybody think.

​@@Ivan-td7kb evolution is referred to our first emigrants that started to spread italian cusine around the world. Our concept of food is changed in the last 100 years but for some reason these very old ideas of Italian cuisine still resist abroad.

@@rifra100 What I mean is that the way he said it can be easily misunderstood as implying that people who like to put lots of garlic in their food are somehow less evolved. I don't think people adding garlic to Italian food is due to misinformation, it's just that people abroad love to put garlic in their food more than Italians do.

Nooo, in italy nobody knows him

I think most of italian people have no idea who Gennaro is, unfortunately! For what i've seen, and it's not much, he genuinely tries to make italian recipes "doable" for english people. There are differences in our cousines and also not all the ingredient we have can easily be purchased in the uk, so - in my opinion - that's the reason why he often make some adjustmente to italian recipes. I like him, tho'! :-)

No one knows him in Italy, but he makes a good job to try to teach the italian food culture, to the other countries, in 'his way' (i have to say 😁) Try to watch something about chef Luciano Monosilio (the guy on the right), he is a young 1 star chef. For me the number one is Gualtiero Marchesi.

Do not trust people talking shit about Gennaro,he tries his best to adapt italian recipes for uk people.Gennaro is a really good italian chef.

@@lost_in_the_echo4189 People who shit on Gennaro have probably never tried to promote Italian cuisine to non-Italian people. Yes you might say that he's eccentric or that his recipes are not authentic but he's passionate, he's exciting and his method works. You don't attract people by being nitpicky and prideful.

That's exactly how things went. Most Italian recipes are very simple and use only a few, high quality ingredients. Back then they couldn't find such ingredients and they used garlic to enhance the flavor of the dish, since the ingredients hadn't a great flavor. And that's not bad, they adapted to the situation. But too many people still think that italian eat a lot of garlic, and most American chefs think that an Italian recipe must have garlic in it

Perché è quella più commercializzata. Trovi anche altri formati, ma non tanti quanto in Italia.

The first cook used chicken stock, so they supposed his pasta was salted enough.

E' vero, quello dovevano dire! Non cuociono, non rilasciano un cazzo...quella pasta la darei al cane...forse

I think it's more about "you ask an opinion to a chef expert on a specific argument, so i make an expert critique on it". This is the Format, so if i watch it means i'm looking for this kind of product.

Actually there is a difference between a "reinterpretation" and a mistake.

He is a good actor more than a good cook

I'm italian, i saw sone Gennaro's recipes, and he's quite good and traditional most of the time. Also the chefs told he was the best amongst all

valentina a casa mia il sale (fino o grosso che sia) si scioglie in acqua e basta. La pasta assorbe l’acqua, quindi se è salata allo 0,9 % (o qualunque altra percentuale) con sale grosso o fino non cambia nulla.

Gianluca Pellini secondo le leggi della fisica e della chimica no, infatti, come ho scritto precedentemente, le molecole di sale fino in acqua non vengono assorbite dall’alimento ma si attaccano sulla sua superficie, mentre quelle del sale grosso, a causa della diversa conformazione e dei legami che si formano tra gli atomi, penetrano con l’acqua all’interno, quindi se cuoci poca pasta il risultato è pressacchè identico, ma se cuoci molta pasta in una sola pentola è consigliabile mettere sale grosso, altrimenti se metti sale fino ci saranno parti piú salate e parti meno salate

valentina fonti? Secondo Bressanini se sciolti in acqua non ci sono differenze (se non la velocità con cui si sciolgono) bressanini-lescienze.blogautore.espresso.repubblica.it/2011/09/26/cristalli-di-sale-1/

Gianluca Pellini la fonte è il libro di chimica fisica che ho utilizzato per dare l’esame, è scienza non un’opinione

It's pasta risottata. A different method of cooking it. You effective cook the pasta as though your were making a risotto. Adding water (or broth) slowly as it get's absorbed. The results are much different since the pasta absorbs the flavors from the sauces (rather then just being covered in the sauce). Also, since it's not drained, the starches that typically get poured out, remain with the dish resulting in a rich and creamy sauce. It's a bit tricky to get right as each ingredient has to be added at the right time to ensure everything is cooked properly at the end, but give it a shot. The result is amazing.

@@ptrinch "Pasta risottata" in Italy exists, but it is a very exotic method. At least 95% of italians do not use this method, but they first boil the water, then put pasta. You can eat "pasta risottata" in some high-level restaurant or when you want to try some eccentricity.

Here! kzfaq.info/get/bejne/erFjeaZiyLe0e5s.html

meno male che qualcuno,affermando cio,stia anche affermando che le "nonne" ls pasta risottata NON L'HANNO MAI FATTA!!!

rocco cane diciamo che più che risottata, quella delle “nonne” è tipo a zuppa. Per intenderci, pasta e fagioli (o altri legumi) o pasta e patate etc, dove dopo aver preparato il condimento si aggiunge la pasta negli ultimi minuti. Il concetto di pasta risottata e di cuocerla come fosse un risotto, quindi aggiungendo il liquido caldo poco per volta.

@@emma_16 eeh..ma quella non è pasta risottata..anche il minestrone si fa cosi : la pasta risottata è una cosa completamente "nuova" e a mio avviso "disdicevole"...🤭🤭🤭

True.

ci sono!

No, the only thing that matters is a correct amount of salt for litre (my grandma puts always the perfect amount with her hands. Me: I taste the water with a spoon and add salt if needed or water if too salty).

Interessante. Perché latte? Non c'è latte nel pesto e dovrei usarlo per allungarlo? Molto meglio l'olio, ingrediente fondamentale del pesto. Più coerente.

​@@camporosso C'e il parmigiano che e fatto con il latte, il latte ha un gusto neutro mentre l' olio no, il basilico e la pianta aromatica con il piu alto nummero di oli essenziali quando viene pestato, questi si sprigionano nell' olio gia presente cambiandone l' aroma, si sconsiglia quindi l' eccessiva temperatura, aggiungere altro olio ne cambierebbe inevitabilmente il gusto, stesso motivo per il quale non si aggiunge olio crudo sulla maggior parte delle paste, in piu il pesto genovese e gia al 50% olio! Tutti gli chef e nonne a genova usano acqua, latte e burro per allungare il pesto che di solito e molto denso,ha la consistenza di un pate' non come quelle schifezze che si vendono nei supermercati o nei pastai fuori dalla Liguria.

Qesta e solo la punta di un icebearg il Pesto e la ricetta sicuramente piu bastardizzata nel paese questi sono tutti gli studi piu importanti fatti sul pesto e il basilico. Flavor characteristic compounds found in the essential oil of Ocimum basilicum L. with sensory evaluation and statistical analysis. LY Sheen, YHT Ou, SJ Tsai J. Agric. Food Chem., 39, 939 (1991) Differences in Essential Oil Composition of Basil (Ocimum basilicum L.) Italian Cultivars Related to Morphological Characteristics. M. Marotti, R. Piccaglia, and E. Giovanelli J. Agric. Food Chem., 44 ,3926 (1996) Light Reflected from Colored Mulches Affects Aroma and Phenol Content of Sweet Basil (Ocimum basilicum L.) Leaves. J.H. Loughrin, and M.J. Kasperbauer. J. Agric. Food Chem. 49, 1331, (2001) Aroma Content of Fresh Basil (Ocimum basilicum L.) Leaves Is Affected by Light Reflected from Colored Mulches J. Agric. Food Chem. 51, 2272 (2003) Methyleugenol in Ocimum basilicum L. Cv. Genovese Gigante. M. Miele, R. Dondero, G. Ciarallo, and M. Mazzei J. Agric. Food Chem. 49, 517-521 (2001) Morphological characterization, essential oil composition and DNA genotyping of Ocimum basilicum L. cultivars.Grassi, F., Labra, M., Sala, F., Mazzei, M., Miele, M., Ledda, B. Plant Science, 167, 725 (2004) Basil conservation affected by cropping season, harvest time and storage period. F. da Silva; R. H. Silva Santos; N. J. de Andrade; L. C. Almeida Barbosa; V. W. Dias Casali; R. R. de Lima; R. V. de Melo Passarinho. Pesquisa Agropecuária Brasileira 40 no.4 (2005)

Sì ma soprattutto non versata all'ultimo nello stesso piatto della pasta già col pesto, che se non mantechi finché non si è amalgamato BENE il tutto, e ti fermi un attimo prima, rischi di fare la zuppetta...

Tecnicamente la cottura continua anche dopo, visto che versi nel piatto della pasta bollente e specialmente quella che sta sotto continuerà a subire ovviamente l'influenza del calore, per quanto questo si disperda ovviamente nell'ambiente.

MrInsensibile 😂😂😂mi fai morire

It's overcooked when it melts in your mouth. In Italy usually you eat pasta "al dente" that is approximately 1 and half minute before the cooking time you see on the package of the pasta,and that is the correct way to eat pasta because it mixes well with sauce you using, is more easy to digest and just tastes better. Riassumo in italiano, la pasta scotta no dio merda.

Parliamo che dovresti ascoltare esattamente le critiche che esprimono? Parliamo che risottare la pasta in sé è una pratica che esiste dall'alba dei tempi, non è americana. Loro semplicemente la usano in modo sbagliato. Parliamo che parli di chef pluristellati che cucinano da 40 anni e che hanno contribuito allo sviluppo della tradizione culinaria italiana e del suo progresso?