I love Giovanni, and her cooking. She is so precious. And I wanna spend all my days cooking with Giovanni learning and talking about Italy.

Wonderful to have Howard as co-star this time!

Please re-publish the Emilia Romagna cookbook.

Watched this with my 2 year old son next to me. The whole time he was watching you cook he kept saying "yummy" and "mmmm". Hahah! Looks like I'm making polenta with mushrooms soon!

Oh, it looks amazing!

man, this video made more happy than you would think a random youtube video could

I love the way you look at Howard, my dear Giovanna. You are devoted to each other. This is so heart warming like this delicious meal you teach us today. Thank you.

Your videos make my heart happy. Thank you for being wonderful ❤

"2 tablespoons of butter. More or less. More is better than less." ❤

Loved this. Polenta was a staple of my growing up (and of my 4th generation Italian-mix family's). My great grandmother, Carolina, born and raised in Como, made polenta frequently for Italian workmen in the Napa Valley in the late 19th and early 20th century. The original topping was dove or songbird stew. Her "baby" (my great-uncle Bill) would go out with his .410 shotgun every morning and bring back dove, quail, robins, or whatever was available. He was a crack shot. When I was growing up, we ate it with a beef stew with many of the same things you had in your mushroom stew, including dried porcini that uncle Bill would forage. Nonna Carolina did the polenta pretty much the same way you did, though she'd grab a big handful at a time and sprinkle it in. She'd have criticized your end product as "tin polenta." She preferred "tick polenta." But NEVER "lompy polenta." What I've found is that the critical element in getting the polenta to the right thickness is hydration. While I'm heating my water, I measure my polenta farina into a largish cup, then add just enough cold water to cover. When the water boils, I scrape what looks like wet sand out of the cup into the boiling water. With the pre-hydration, I generally find it takes

Yes, would be pleased to buy the republished book please! Love the other book I have of yours x

6:15 I love the taste test and little approval dance 🥰 you put a smile on my face!

I am a guitar maker and use a similar knife which is used to separate two pieces of wood which have been joined togetehr. You can find many examples for sale if you search for "seam separation knife." Polenta is a staple in our family, which comes from Emiglia Romagna. We always eat it with a stew, or the next morning with eggs. I love the idea of serving it with mushrooms, especially because it is mushroom season and we have had lots of rain. Time to head into the forest to see what we can find. Mille Grazie!

Would love the book, please re-publish! Thank you😊

I haven't watched your videos in a little while, I love the new yellow colour in the kitchen!

When I was very young, I remember my father making Mush ( which you call Polenta ) We ate with sugar sprinkled on top with milk. I don't remember my family doing anything with cold Mush. However, when I moved to S. Florida, people there fried and ate with syrup. One of my favorite ways to eat now. Enjoyed Howard taking a more active part in your podcast. Once again, very enjoyable. Barbara

Just another vote to please reprint your other cookbook! Found your channel recently and loving it. We live in Somerset County now but lived in Fairview when we first moved to NJ :) be well!

🎉🎉🎉🎉❤❤❤wonderful!!!!Hugs from north Italy 🇮🇹 we love you 😘

I make polenta with Italian sausage and mushrooms in a tomato sauce every Christmas Eve, it's the famine before the feast! This was a tradition I learned about many many years ago. On Christmas Day I serve the Italian feast! I start by serving Holiday soup or Italian Wedding soup as some call it, I serve homemade ravioli, fettuccine, with my special recipe of meatballs and my famous homemade sauce and of course my homemade layered lasagna. Garlic bread, salad and vino!!! Dessert follows, with my famous chocolate delight! We always have a few drinks of amaretto with soda fresh orange slices... I sometimes will make polenta during the year when I need a little comforting! It's so delicious! People have no idea what they're missing!!🇺🇸 🇮🇹 🇨🇱 😁

Wonderful! I am also very excited and hopeful that your cookbook will be repainted and that you will be able to find your knife!!! Thank you!!

Yes please re-publish Emilia Romagna cookbook..the mushroom/polenta looks so good.. thanks for your KZfaq

Boy Giovanna that brings back memories of my Nona who was from Alto-Adige and Nono was from Piedmont so polenta was always served on Sunday with beef roast and a deep brown gravy and mushrooms, Everyone in their families went out for mushrooms and shared them if we had a good harvest. I have to laugh when I see the prices people want for morels because as a kid my family could find them in the woods by the sacksful . We also got frosties and hen of the woods that my grandmother would soften in a tub of water and then cut and can for use all year around in polenta and other dishes like salads and sandwiches. We always had leftover polenta from Sundays. It was made into cakes and heated with butter or syrup for breakfast. It is one of the first foods that I taught my children to make along with Nona's barley soup and dandelion salad.

Looks so delicious! 😋 we are VERY interested in a reprint of your cookbook! Grazie Mille 🤗 Kraig & Sue ♥️

Oh those mushrooms look scrumptious! Theres been a new seller at my local Farmers market, selling only mushrooms, I'm soo happy and looking forward to trying new mushroom recipes, Thank you soo much Giovanna & Howard💞💞💞

My grampa made polenta also called mush. He put marinara and meatballs and homemade Italian Sausage. Then we sat around the table with a really large board( that he made). With forks in hand we tried eat the polenta in the shape of the USA! He was a proud Italian and proud to be an American! ❤ I miss that so much! Thanks for this video! 😊

Cooking coupled with a history and geography lesson, and guest staring Howard! You two are way too cute!!! I wish I could be there with you enjoying that meal too, but you know what? You make your audience feel like we are with you, and I know what I’m cooking for dinner tonight here in Melbourne, Australia; thank you so much ❤️ PS: if you republish and advise where I can purchase it, I’d love to buy your book 😊

Thank you for showing us your wonderful recipes. I would love it if you could republish your lovely book as it would be a wonderful way of passing on your knowledge so we can all enjoy this fabulous food

WOw! It looks so delicious. Thank you for continuing to share with us.

hearty and delicious

Looks absolutely delicious 😋😋😋😋. I love mushrooms 🍄 I will try to make it . Also I love your apron is gorgeous. Thank you so much Giovanna . Sending you lots of love from Utah .🌟🩷🌟🩷🌟🩷🌟

That looks so delicious. I have try to make this. Yumm

La seguo da un po' con grande piacere. In un colpo solo esercito il mio inglese scolastico grazie alla Sua pronuncia bella chiara e imparo ottime ricette della tradizione. Ho condiviso con mia nipote l'aver scoperto il Suo bel canale. Buon lavoro.

I just love your videos! I would also love to get a copy of your cookbook. I hope you can get it back in print. I grew up eating what we called cornmeal mush. My mother would make it in the evening so in the morning, we would slice it and fry it up in butter. The crispy bits around the edges and the ones that would stick to the bottom of the pan were the best part. We would eat it for breakfast in the morning with some maple syrup. I made it for my kids growing up too.

Always such a pleasure to learn from your expertise !! 👍. What’s next?

My Grandfather had a shoe repair shop. The same knife that you use, were always in their kitchen 😊

I love your recipes. Please put me on for a reprint of your book! Thank you.

Looks so delicious! The mushrooms were just beautiful 💕My favorite 🥰

Thank you so much for sharing all those beautiful recipes with so many people all around the world! This polenta looks so delicious, I'll definitely try that soon. It's so beautiful to learn so much about the dish and the memories that you connect with it. Much love from Germany!

Delicious! Please reprint your book!♥

Yummy.. love from India ❤

Thanks for the best lunch! Enjoy!!❤❤❤❤❤❤

Looks very tasty!

Thank you...Thank you❤

We need the book, please!!!

I miss polenta ~ festivals~buonissima

Oh, Giovanna, what a great video! The polenta and mushrooms look delicious. Great to see Howard, too. 🥰

Looks delicious 😋

Please republish your cookbook. Love watching you on KZfaq. Great recipes

Would love a [signed] copy of your book! 😃

Yummy Polenta. Greetings from Ticino 😊

i would spring for 2 copies of your book, bella nona!

What a wonderful way to make use of mushrooms !!! this recipe has gone onto my meal planner list for this week- thank you (I’ll aldo buy some extra butter 😉) In Australia we are into the colder weather so this is perfect

Beautiful dish! I labsolutely love mushrooms, yummy ❤️

Thank you so much for posting this! I have been wanting this recipe for a long time❤

Adorable couple making wonderful dishes! Ciao

Yummy

Looks lovely! Hmmm, 🤔??? I might improvise this recipe with quinoa due to dietary restrictions.❤

Amazing 💖💖

I have been meaning to text you. My father always had that same knife on his workbench. I always thought it was strange looking. When I cleaned out his garage, I took the knife. It now sits on my workbench, which was also my fathers workbench.

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❤❤❤🎉🎉🎉 Thank you, nice people!

Yes polentoni 😂😂😂😂😂!!!!!It is a name of northern Italy 🇮🇹

❤ we all enjoy you Giavonnia and your beloved Husband and Your Daugther too. Bone'Petit

This looks delicious! Will request this cookbook. I have your first one and just love it! This is made with "fine" polenta? Not medium or corse grind correct?

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Please republish the book...I would do a pre order🩷

Please republish ❤