The Pasta Recipe You Never Heard Of (Pasta Alla Gricia)

No video

The Pasta Recipe You Never Heard Of (Pasta Alla Gricia)

Рет қаралды 286,765

7 ай бұрын

Forget Carbonara, Amatriciana & Cacio e Pepe. Rome has another Pasta dish hidden up its sleeve. Get exclusive NordVPN deal here : NordVPN.com/frenchguy Risk free with Nord 30 day money-back guarantee.
I sell my own kitchen tools online 🎉 : www.salutcompany.com
Subscribe to "La Technique" Newsletter, and awaken your inner Chef frenchguycooking.ck.page/932a...
Support my work on : / frenchguycooking
Get My cookbook : smarturl.it/FrenchGuyCooking
Get my posters and t-shirts : www.frenchguycooking.com/shop...
Become a member now ! / @frenchguycooking
Submit subtitles here : kzfaq.info_cs_p...
Do you know StoryBlocks ?
Great stock footage for your own videos :
videoblocks.go2cloud.org/SHHp
Amazing audio footage for your own videos : videoblocks.go2cloud.org/SHHt
Music by Epidemic sound : share.epidemicsound.com/sLDCS
Music by Artlist : artlist.io/artlist-70446/?art... ( Get 2 extra months on your Artlist subscription)
Amazing Video Footage by Artgrid.io : artgrid.io/Artgrid-114820/?ar...
My other social accounts :
/ frenchguycooking
/ frenchguycooking
/ frenchguycookin
Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
2nd Editor : Sean Miller
Producer : Eva Zadeh
2nd camera operator : Lou Assous
Planning a foodie trip to Paris ? Here are my favorite spots :
www.frenchguycooking.com/wtf/...
Salut,
Alex

Пікірлер: 604

@MrWhangdoodles 7 ай бұрын

"Usually, I would go all chefy, all geeky. " Alex, doing it outside, in nature, as the shepherds did it, is the chefiest and geekiest thing you could possibly do with this dish.

@marianopesa298 7 ай бұрын

Yeah lmao I don't mean to be negative because I liked the video but this is so extra

@Hybridesque 7 ай бұрын

It's a throwback to the old cooking shows here in the UK, where they used to do stuff like this.

@iliketraps9190 7 ай бұрын

definitely the nerdiest way he couldve done it

@andreirosca1733 7 ай бұрын

Disappointed

@tarantellalarouge7632 7 ай бұрын

I was waiting for a "garde champêtre" (country guard ???) to arrive and give Alex a ticket for making a fire in the wild ! I am disappointed ....

@hartmutehuber 7 ай бұрын

Alex is the only person who can make a 17 minutes film out of a recipiece of only three ingredients and I still remain until the end! It is simply poetic!

@Soul-Burn 7 ай бұрын

The less ingredients, the more important each step is!

@Tyron95 7 ай бұрын

First was cacio and pepe, just chees and pepper. If you add meat (guanciale) you got pasta alla gricia. Then you can choose: if you add eggs you get the famous carbonara, but if you add tomato sauce you get amatriciana. You can actually see the evolution of just one dish of pasta becoming a universe of taste. Try and enjoy.

@PeppaSauceQn 6 ай бұрын

Add them all you get my favorite - Zozzona. Even the name is boss!

@marcobiagioli3905 6 ай бұрын

Ora ti manca la sfida finale,ma non credo ne avrai il coraggio... la pajata. Stupiscici

@fischerderheld4407 4 ай бұрын

For amatriciana youre missing onion though

@DumbseekerFrampt 4 ай бұрын

@fischerderheld4407 no, the original recipe doesn't include onions. Most italians especially in souths, adds them for more flavor, my mom is one of them and I like it. But if you want the real amatriciana the ingredients are: pecorino, guanciale, pomodori pelati, peperoncino, pasta water and, last but not least, bucatini, spaghettoni or rigatoni.

@AlessandroFanelli83 7 ай бұрын

Hi Alex. Great series. I wanted to tell you about the fifth Roman pasta, the one everyone seems to foget about. And it might be the only true pasta that represents the city of Rome. As Amatriciana and Gricia come from outside the city, Carbonara is certainly a modern interpretation of both, and cacio e pepe is another shepard pasta, RIGATONI CO' LA PAJATA is an absolute masterpiece of Roman cousin and represents the workers of the big slaughterhouse that used to be in the Testaccio district. It's a simple sauce made with tomato, carrots, onions and veal intestins. Hope you'll find the time to look it up. If you need a place to go in Rome to try it, Cesare al Casaletto is absolutely fantastic and the owner Leonardo will tell you all about it.

@reggiebuffat 6 ай бұрын

Pasta with tripe sounds wonderful...

@rjfaber1991 7 ай бұрын

The subtitles joke at the end is just perfect. 😄

@phightinphil25 6 ай бұрын

As someone who speaks English and French I loved that 🤣

@Dapur-0073 7 ай бұрын

Alex might just be the type of man that could go to space only to make space ice cream

@emmanuelbouilhol 7 ай бұрын

Don't give him ideas !

@th.e.nglish 7 ай бұрын

he could make space jam

@willingmrkay 7 ай бұрын

Dry and cold (sans uv). It would be the Ultimate Dry Aged beef.

@Loufilmmaker 7 ай бұрын

We're actually going next week.

@arashai 7 ай бұрын

@@willingmrkay I'm suddenly compelled to start writing grant proposals.

@Homer89th 7 ай бұрын

Hello Alex, actually the shepperds rarely used to cook in the countryside. The "cremina" hype is something more contemporary than anyone can immagine, in fact pasta dishes were used to be called "pastasciutta" (dry pasta) until the 70s and 80s. Shepperds used to cook at home, straining the pasta in a towel, and in another container they used to put the cheese and, who could affort it, the previously cooked guanciale. Then, once in the countryside, at lunchtime, they mixed everyting in the towel and the dish was ready. That was because it would have been uneasy to bring all the single ingredients (along with any other tool they needed just for work), and also cooking them would have been too much time consuming.

@FrenchGuyCooking 7 ай бұрын

Interesting. Sources ?

@Homer89th 7 ай бұрын

@@FrenchGuyCooking I know this primarily from my father's memories, but if you search "cacio e pepe al fazzoletto" you'll find lots of references.

@robinder6885 7 ай бұрын

Simple logic.

@diegodessy9700 3 ай бұрын

there are sources of what you say, but "pastasciutta" from what Iknow is to differentiate from pasta fresca (usually ,ade with eggs). The pastasciutta lasts more than a year, pasta fresca a few daysif it is made at home without presevrants

@RyanMulligan92 7 ай бұрын

One of my favorite episodes in a while. Well done, Alex. What about rural, provincial French dishes, please?

@tastybread69420 7 ай бұрын

same. this was the best story telling so far.

@FB711_ 7 ай бұрын

Omg yes

@mufumugu 7 ай бұрын

Alex, you are a poet, we love you from Italy just as you love the best of Italy more than the Italians do.

@angrypotato_fz 7 ай бұрын

I LOVED the joke with subtitles at the end! It's so simple, yet unexpected and made me really laugh, and I haven't laughed for a long time. Thank you, Josh or Sean!

@danielsantiagourtado3430 7 ай бұрын

Your cinematography is on a whole other level! Aside from making my mouth water with the pasta im left in awe of the amazing nature! You're a master of your crafts!😊😊😊😊

@pvs1681 7 ай бұрын

Gotta give camera guy credit too

@GordonTravels 7 ай бұрын

Fly to Sicily to search for the roots of the Pasta alla Norma. That delicious Ricotta Salata is the highlight of that dish. That would make an epic series. Salut!

@michiferrucci 7 ай бұрын

Alex, you’re such a deep breath of fresh air when it comes to talk about food. Especially when it comes to Italian cuisine, you’re tremendously talented and incredibly curious about getting a better knowledge. As an Italian, I feel HONORED watching such a humble but very skilled guy like you dealing with our food in a professional way. Grazie di tutto Alex and please keep up with the good work you have been doing. My region (Puglia) is also waiting for you 🇮🇹 👢

@noonynoonynoo 7 ай бұрын

Same feeling. This video stands out to me for his efforts to find the heart and soul of the dish, and understand it's roots in a respectful way. Sometimes we can find profound poetry in the simplest things. Bravo

@deniaridley 6 ай бұрын

Yes! I ate so well in Puglia (Bari).

@3thern 7 ай бұрын

Les sous-titres a la fin 😂😂😂. Alex you just made a piece of art with this video!

@tokiomitohsaka7770 7 ай бұрын

Here is a tip for you Alex to easily control the heat with a wok when you can’t adjust the heat source’s power: squirt water near the edges of the wok, the water will evaporate before touching the food, and take away a lot of heat because water has a lot of specific heat capacity. This is the traditional way woks are used with a wood/coal burning stove.

@asthmen 7 ай бұрын

Great advice, I didn't know this method! Let me just add a comment about the physics - what's relevant here is not only the specific heat capacity but also the latent heat. The specific heat capacity, which is the amount of energy absorbed when heating, actually only contributes about half to the cooling: the rest is done by the latent heat (energy absorbed when vaporising). Also the water doesn't evaporate (a slow process occurring at all temperatures) but probably vaporises (what happens when water hits 100°C).

@ian4683 7 ай бұрын

@@asthmen I'm surprised the heating of water takes 50% of the energy. In my head the phase change from liquid to gas would be the big majority.

@asthmen 7 ай бұрын

@@ian4683 So I thought about it before writing my comment, off the top of my head I would also have said the phase change would be the big player. But assuming a middling autumn temperature at 20°C: heating: 4180 * (100-20) ≈ 3,3 * 10^5 J/kg phase change = L ≈ 3,3 * 10^5 J/kg ...so about half (but only if you add water around room temperature - if you add hot water, then the heating is a lot less).

@stuart207 7 ай бұрын

Great thread, thanks for the education 🙏

@lechatbotte. 7 ай бұрын

Ooh the videography in this is a feast for the eyes. Then comes the feast for the mouth. It’s all a feast for the soul. Joyuex Noel, Buon Natale

@thomasdidonato8418 7 ай бұрын

Alex is gonna have a last one with pasta zozzona, the fusion of all of the Roman pastas

@Getpojke 7 ай бұрын

Oh naughty! 😁 Nice dish.

@francescopelle6030 7 ай бұрын

Te lo scrivo in italiano perché questo video come molti altri lo merita. Riesci ogni volta a entrare nell'essenza di piatti che hanno strutturato la cultura gastronomica italiana. Grazie per questo e grazie di portare persone da tutto il mondo a comprendere la magnificenza che si cela dietro la semplicita.❤ Ti stimo tanto. Francesco

@felixroeser7031 7 ай бұрын

The wrongly translated dialogue at the end killed me :D :D Wonderful video as always Alex!! =)

@MarkEichin 7 ай бұрын

The lession: if you're Alex's cameraman, always carry a spoon :-)

@henscheco4855 7 ай бұрын

Your cinematography gives me goosebumps...

@villaratanaphom-sg3hg 7 ай бұрын

This just shows that cooking is more than just high class chefs who have an entire world at their fingertips Sometimes it's just you and what you have in your pockets Always thanks alex

@framegrace1 7 ай бұрын

In Catalonia we have something very similar to Guanciale. It uses the greasier parts bacon instead of the cheek but is cured in the exact same way so it ends up being very similar (I tried both, and is almost undistinguishible). It's called "Pitillo Sec", and is meant to be eaten raw. (Not common, but you can find it for sure on the Plusfresc supermarquets) in some places you can find it as "Cansalada curada", but then the product varies a lot from brand to brand.

@BryantHH 7 ай бұрын

i dont have to mention the differance between cured and smoked meat to you - but where (in germany) can i get "Pitillo Sec"? i have a feeling, that i need this in my life :) greetings to catalonia

@framegrace1 7 ай бұрын

@@BryantHH You can find it leaner an greasier, but as it uses the belly of the pork, is usually thinner than the guanciale. That also means that some are dryer in the inside. All that depends on the butcher or the brand. Please loook for this on google: Cansalada viada seca or Cansalada viada curada.

@keyos1955 7 ай бұрын

No way they are similar

@jays3350 6 ай бұрын

You made me miss France and Italy. Haven’t watched your videos in a while but I loved this, thanks

@Gianpino_Pezzi 7 ай бұрын

Alex, the pepper!! In the pasta alla gricia the ingredients are: water, salt (that goes in the water a little bit), pepper, guanciale, pasta and pecorino. A real gricia is with all this ingredients, but the method was amazing, I will try that in this summer Cheers from northern Italy

@Gianpino_Pezzi 7 ай бұрын

And if you are not going to use pepper your guanciale needs to be very peppery

@Gamovore 7 ай бұрын

Je suis juste trop content pour toi quand je regarde tes vidéos. Content que tu ai réussi à créer une chaîne sur laquelle tu peux juste te faire kiffer. J'aime te voir partir à l'aventure. Merci pour ces moments de qualité. Vive la cuisine ! 🙂

@natashaszydlak4411 7 ай бұрын

This is why I love watching you! The way you use all senses to take to a simpler time and place, you took us all there, and it was absolutely beautiful!! Thank you so much for such a wonderful vid! Peace and Love from Australia

@StarCitizenJorunn 7 ай бұрын

What an amazing experience, thank you for sharing this with us Alex. So relaxing and beautiful. I may watch it over and over just for the purity of the nature cooking ambiance.

@KareiTV 7 ай бұрын

I had eaten Carbonara and All'Amatriciana before but some years ago I discovered Alla Gricia, needless to say it has become my favourite dish to make and eat. Simple to make with only a handful of ingredients but man, all the tastes come to their right, the heartiness of the guanciale with the saltiness and creaminess of the cheese. And lets not forget the black pepper to round it all off. Just amazing. Hats off yet again to your technique with the limited instruments to your disposal. Alors on mange.

@Haghighat1000 7 ай бұрын

Salut Alex, I've been following your content for 6 years now and I wanna thank you at this point for being an inspiration for people to care about foods and the tradition behind them. Also I admire the curiosity and commitment to answer the questions that haven't been answered yet. Your community appreciates your work and passion!

@Exmorted 7 ай бұрын

Next thing, might be to discover Pasta Alla Zozzona (roughly translating into 'Dirty pasta' but has many different quirks in the translation as zozzo also could mean greedy, greasy, succulent and many more things). It's effectively a combination of Carbonara and Amatriciana (some would argue that it's a combination of all four classic roman pastas). It consists of guanciale, tomatoes, pecorino cheese, egg yolks, and then a wildcard (being pork sausages). It's creamy and intense, and I don't think the Romans could've given it a much more fitting name than "filthy" (in the best of ways)

@leonardo_8322 7 ай бұрын

I was thinking the same thing!

@UrbanPanic 7 ай бұрын

Basically Italian Garbage Plate?

@davidfranchetti4935 6 ай бұрын

Exactly! Thats what I commented also 👌🏼😄🔥 Its sooo goood 👌🏼

@drbrainlp 7 ай бұрын

Always going above and beyond. Thank you for your content Alex!!! You are on another level! ❤

@theonepoet 7 ай бұрын

Watching this from hospital after surgery. I needed something Zen like this to chill.

@hellagaming3815 7 ай бұрын

Thank you Alex for another wonderful year of content. I really enjoy your cooking and is slowly making want to cook different things.

@Gilyarth 7 ай бұрын

This is just gorgeous! I so envy you when you're sitting there enjoying that. Cooking outdoors over an open fire is just the best experience ever, that food tastes so infinitely better than anything else. Thank you Alex for sharing, and salú!

@Getpojke 7 ай бұрын

Nice seeing you relax & cook over a fire. A friend & I used to cook over a fire a lot, & often catered for groups outdoors. You learn to build & control fires so some parts are hotter than others for different cooking methods. We reckoned with a knife, fire & Dutch ovens we could prepare pretty much anything that we could cook indoors in a kitchen & friends would challenge us...I don't think we ever failed one. I think the one that impressed guests the most were the comté soufflés, but with a little practice they weren't so difficult.

@Joseju 7 ай бұрын

You outdid yourself, Alex! Outstanding cinematography!

@Loufilmmaker 7 ай бұрын

Thank you so much 🙏🏼

@DiamaXIV 7 ай бұрын

I love your pasta videos! Now it’s time to explore new regionals pasta dishes and if I can give you a suggestion you should try pasta alla genovese (from Napoli), it’s something that I’m sure you will love

@Mo-dj1yp 7 ай бұрын

I really appreciate the different takes on the "donde esta la biblioteca" joke lmao

@Pauli-COJ 7 ай бұрын

ah, merci pour la traduction à la fin, mdrrr x) super vidéo, l'ambiance est très apaisante, traditionnelle. o/

@feralgrandad4429 7 ай бұрын

one of my favourite videos you've uploaded......thankyou

@bertol97 7 ай бұрын

You've captured the soul of this dish. It's really an amazing episode. Congratulations, it's beautiful.

@jr-vq6vj 7 ай бұрын

@FrenchGuyCooking I watched your video around 1:30 PM and could not help but pull out my paella pan and take my scrap meats and tomato sauce to make pasta in it. As you have demonstrated, the pasta starches added wonderfully to the sauce that developed. I added 2 cm sized onions early after the pasta had flexed. You had definitely spiked my appetite and demonstrated how easy it can be to eat well, even when literally on the run.

@SubaruLove 7 ай бұрын

You are always pleasant. I appreciate the deep dives into specific foods or ingredients.❤

@dwaynewladyka577 7 ай бұрын

It's good to get out in nature, and cook. That pasta dish looks heavenly. Sometimes the best dishes use few ingredients. Cheers, Alex! 👍🏻👍🏻✌️

@danielsantiagourtado3430 7 ай бұрын

Happy holidays alex! Wish you all the best and thanks for your videos! 🎄🎄🎄❤️❤️❤️❤️

@danielsantiagourtado3430 7 ай бұрын

Love seeing you outside alex! The experience is always great! Love your content ❤❤❤

@chrisre9847 6 ай бұрын

The thing I like most about Alex is his "celebration of food" with his very own style. The curiosity, the testing and experimentation and the visualization of it all just makes me come back for more, just like at a restaurant with a great chef, where the experience is more than just the sum of the single dishes.

@SuitUpDubstep 7 ай бұрын

This video was absolutely fantastic. Loved the scenic shots in the beginning.

@mariaelenaorozco7312 7 ай бұрын

I so enjoyed this journey with you, it was like a great movie for me. Really put me in touch with nature with you as if I was there….Muchas Gracias para todo

@jetporter 7 ай бұрын

This is your best video up to this point. How lovely to be in the woods. I must try this.

@upg8520 7 ай бұрын

Dear Alex, I think you may get crazy when you will discover the "spaghetti all'assassina". They are truly a masterpiece and about unkown. But la pasta alla Gricia, if you have traveled in Rome or you are Italian, are quite famous. A part of that point, your videos are amazing like ever ❤

@upg8520 7 ай бұрын

@FrenchGuyCooking please go to Bari, and then repeat the recipe. You will not regret. Who is writing comes from the rice and risotto area, but they are astonishing. Hope I made you interested 😉 Bisous Alex

@deniaridley 6 ай бұрын

I agree. Definitely one of the best things I ate in Bari! ... and that says a lot.@@upg8520

@DannyNorway 6 ай бұрын

So much feelings in this video, the respect for food and origin is so beautiful🙌 great work😍

@Getpojke 7 ай бұрын

Haha, when you were flipping the pan at 14:19 the squelchy noise was making me think of Chef Max Mariola & his slightly risqué "Ah the sound of love" as he does the same.

@StanislavPogrebnyak 7 ай бұрын

Dope translation in the end. Great stuff! Thanks Alex!

@dominiquejackson6107 6 ай бұрын

I go through these phases where I have very little appetite or very little interest in cooking, and then I remember I can come watch a couple of your videos and I'm completely inspired again 🤩❤️ Also very the end is sweet, sharing is caring !!! 😊

@markmulder996 7 ай бұрын

love it! I'm no stranger to alla Gricia, but this year i'm planning to build an outdoor kitchen in my garden, and the vibe you have going in this video is totally what i'm going to try to carry forward into my garden kitchen. More people should go into nature with a wok, some guanciale, pecorino and pasta in the backpack :)

@aelitalens 7 ай бұрын

Sooooooo cozy video 😊 Thank you!

@TeddieEddieBear 7 ай бұрын

Thanks for posting on my birthday Alex, it feels like a little present from my favorite KZfaq channel ❤

@padders1068 7 ай бұрын

Salut Alex! Great video, this format is beau! Thanks for sharing! ❤

@alpacagirl4622 7 ай бұрын

Incredible setting and content, thank you Alex

@grahamsong4585 7 ай бұрын

You're such a good videographer Alex. I love the way you present your videos

@jimmyquck 7 ай бұрын

You're an excellent filmmaker Alex, those first 15 seconds were magical

@yoitsdan 7 ай бұрын

Set and setting can add so much to a dining experience. It's like eating fish and chips on a cold day on the coast.

@sebastianoyarzo1857 7 ай бұрын

Everything will go completely crazy when Alex discovers the meaning of pasta alla zozzona 🤯

@yesno5286 7 ай бұрын

great video, enjoyed the nature and the artistry.

@miquerto 7 ай бұрын

that was really cool, thanks for sharing it.

@stefanosnapshots463 7 ай бұрын

Salut Alex ! I didn't know you spoke Italian! Keep it up & happy festive season!!!🎉

@XekTOr89 7 ай бұрын

What an experience this must've been, thanks for sharing, Alex!

@theofficialkev2454 7 ай бұрын

We need to get this man a meeting with Marco Pierre white I honestly think Marco would tear up at the site of someone so dedicated to food

@rerolley 7 ай бұрын

When we are out camping, we often say "everything tastes better outdoors".

@victoriyap 7 ай бұрын

awesome aesthetic of the video, plot and the dish. bravissimo!

@merlinjover5689 7 ай бұрын

"where is the library" is such a great inside-joke

@jperin001 7 ай бұрын

Is that a reference to a Cicero quote?

@leightoncooke 7 ай бұрын

Great pasta. I love cooking outdoors. Bravo Alex!

@rlnel 7 ай бұрын

So much atmosphere in this video! My favourite episode in a long time.

@tifftight5737 7 ай бұрын

that was inspiring! went out in the woods, spend a night and made that dish! thanks for that!

@CanalGabrielCoelho 7 ай бұрын

alla gricia is my absolute favorite Roman pasta! I've been doing it for about 3 years now, using local ingredients (very hard to get guanciale and pecorino here, panceta is the best I get, sometimes I just choose a fatty bacon, and only did with pecorino once), and it is always amazing!

@acastusglade4092 7 ай бұрын

Just as a heads-up you can get Jowl or Jowl Bacon in the US pretty easy. It’s the same cut of meat that’s also cured. Different than Guanciale I’m sure, but similar.

@polasboek 7 ай бұрын

Your videos are awesome! Loved the Ramen stuff too

@MasterTheKeys 7 ай бұрын

Thank you for this Alex!! 🥰🥰🥰

@brettmuir5679 7 ай бұрын

Alex, I have been watching your videos for years. This one is the one that I needed to comment on. "Where is the library?" Edit: the library is in the city while you my dear are in the country. Love it. Merci

@kristoforiluca 7 ай бұрын

This is what food should be about...choose ingredients with care, cook with love and enjoy it with people ❤ splendid 🎉

@paul912scott 6 ай бұрын

Beautiful video, thanks for sharing!

@udoheinz7845 7 ай бұрын

Love the pasta videos pasta has a special place in my heart

@bertol97 7 ай бұрын

The quality is outstanding, I'm so impressed by it

@nilsgunnarkohler6435 7 ай бұрын

"there is something about this...very human..." I felt that one!

@SpenceSesh 7 ай бұрын

When a Parisian goes to nature, haha I love it! You did good and it was a fun watch

@Damage_Inc 7 ай бұрын

I have a name for the ad placement on Alex's videos: "the point of no return". You can't look away or close the tab just when the video is getting exciting or interesting.

@gbasilveira 7 ай бұрын

The most beautiful episode I've even seen from you. What a day

@slowestjabroni 7 ай бұрын

can i get like 90 minutes of just the first 30 seconds of this video? omg so relaxing.

@GTBMuckface 7 ай бұрын

This video reminded me of Beau Miles for some reason, the tone, the way it was shot. You guys should do a collab! You live so close to each other.

@laurentnicolas1550 6 ай бұрын

Non mais c'est quoi cette traduction à la fin ?!?!!! Enorme !!

@Otherman101 7 ай бұрын

I like the idea of finding the soul of a dish before you tackle it back in the studio. Fun video!

@BearMeat4Dinner 7 ай бұрын

Alex, le cadre est tellement beau !

@ianflem3717 7 ай бұрын

Thank you for sharing these recipe. First time hearing these too.

@aris1956 7 ай бұрын

This is one of the four famous dishes of Roman cuisine that you absolutely must know, along with the.....Carbonara, Amatriciana and Cacio e Pepe. When you are in Rome sometime, you must try all four of them.

@Kopite96 7 ай бұрын

Nice to see Alex outside and not in his kitchen for once 😂

@KulinaryAdventures 7 ай бұрын

Hahah yes so happy that he’s getting some sun!

@JB-ch2sw 7 ай бұрын

That was great! This reminds me of the nobles who held shepherd games in the castle gardens in the Baroque era to enjoy the simple life! Could only be surpassed by a series about paleo cooking