I love how Eva defined store-bought bread as "chemical brioche" 😂😂😂

I am Sicilian American, both parents all grandparents were Sicilian, my grandmother used to make the potato salad with red onion and tomato and fresh green beans. Red white and green! Delicious! Thanks for reminding me to do this with all my fresh veggies from the garden.

It cracks me up when Harper said "Boh?" like a real italian!

I've been watching Pasta Grammar videos non-stop all day. Eva has an encyclopedic knowledge of Italian dishes. It's very impressive. I'm astounded by the huge variety of dishes she whips up that come from so many different regions in Italy. Eva could easily publish a best-selling cookbook. I'd definitely buy it.

(Eng.) Barley = (Ita.) Orzo (Ita.) Farro = (Eng.) Spelt Different cereals :)

Farro = spelt ; orzo= barley. In Italian supermarkets you can get the simple grain or 'farro perlato' o 'orzo perlato' which is pearled spelt or pearl barley. Both farro and orzo, pearled or not, are great for making salads or alternative risottos.

Sumac is highly underrated and overlooked, but it adds a fascinating depth or even earthiness to a dish. Turkish lentil soup wouldn’t be the same without it.

Just discovered your channel. Your videos are fabulous and adorable! I’m a typical American cook of disgusting foods. At 56 with auto immune diseases (Hashimoto’s, high BP) from our poisoned food industry I’m always hearing “get off the grains” regarding my disease management. However, even Dr. Gundry says..”if it comes from Italy you can eat it” (paraphrased). He says he never suffers inflammation when traveling in Europe. THANK YOU Eva for sharing your recipes!

No joking guys, I'm passing through some real tough stuff right now like depression to say the least, but I keep binge watching you two all day, for days, with a smile on my face. Thank you for being you. ❤

Once again, Eva astounds me with her knowledge and cooking techniques. My mother (Napolitana) used to make pasta salads for us while growing up. I don't remember them being too soft - we loved them. However, she never made one with farrow or polenta. The bread salad and potato salad looked incredible - so nice to the the potatoes without being drowned in mayonnaise. The rice salad also looked amazing and the combination of fruit and avocado I would never have thought of. My former Sicilian partner - of 13 years - used to make insalata di riso for all special occasions but never used black rice - I really must try it - and YES - you gave some good ideas for recipes. Thank you both very much.

farro is wheat(can be 3 types including 'spelt'), orzo is barley, orzo is also a pasta shape.

Would y’all consider doing episodes with (1) anchovy recipes, (2) sardine recipes, (3) nut recipes? Eva, how do you make YOUR bagna cauda? I love all of these salads, especially the one with black rice, avocado, pineapple, and shrimp!!! You even grated garlic - or was it ginger? - over the shrimp!

Holy Moly MACARONI, Ava you are by far, the most AMAZING "authentic" Italian cook anywhere on KZfaq. Since I found your channel, I've been watching non-stop. You have beautiful presentation and and a wonderfully delightful personality. I appreciate you so much. Harper is a very lucky Cowboy. Keep up your awesomeness! ❤❤❤❤🎉🎉🎉

I missed the episode where we became neighbors. I'm not a huge fan of pasta salad but I usually find myself making a couple of huge batches around this time of year. It's actually pretty good, I stop cooking the pasta early so that when it absorbes the vegetable juice (lots of vegetables) it's just about right.

Eva reminds me of my grandma, she always finds joy in people loving her cooking. I can see that joy in Eva when Harper enjoys her dishes.

When I’m having a rough day, or I’m just sad, and or I’m sick, I go to your KZfaq channel and watch the two of you as long as I don’t have the stomach flu lol🤪. You just make me happy. My favorite place to be is in my kitchen. Now I am mostly cook Mexicana Comida. But I love to cook Italian. Often when I just need to make something out of nothing using whatever in my pantry, fridge and freezer, I whip up pasta and it’s always good because you can do anything with pasta. Watching the two of you just brings me so much joy. I love your chemistry, your relationship and your styles in the kitchen or on vacation lol. Thank you for bringing so much happiness to my life and my tummy🤤

Everything she cooks looks terrific, there's so much love in how she prepares the meals.

My maternal grandfather's mother made fried polenta, delicious. Since she passed away, no one has matched that recipe. They are flavors of childhood that remain in the memory like Prust's cupcake.

You guys are more entertaining than most of the food network shows. 🤣🤣🤣 Giada has got nothing on Eva 😁

Those salads looks so good! My Nonna made Italian Potato Salad with String Beans with slice Red Onions..Add some olive oil, red wine vinegar, some oregano, black pepper and salt..Mix all together, put in the fridge overnight and you have a delish Italian potato salad! 😋

Those salads are just magnificent. Never have seen anything like them. Eva definitely has to write her own cookbook. Her recipes and methods are unique.

Eva is so so talented I feel there’s something out there special for her. I don’t know what. But definitely a cookbook or what does everyone else think?

Eva is just soo Cute she was like "Do you think this would be bad ?"

Eva’s hair looks great! I love the color and her gorgeous curls look so soft. She’s always beautiful but she’s especially radiant… and the food looks great too.

A good episode idea would be, "Eva's favorite non-American non-Italian dishes." Can she make Japanese, Indian, Mexican, and Martian dishes? Okay, not so much the last one, but your back yard resembles it.

Can’t wait to make the salads, they all look amazing! Never liked cold pasta salad in the U.S. we need to clone Eva, not fair that only Harper gets to enjoy this lady’s fabulous creations.😘

Burmese Tofu is like polenta but it's made with Chickpea flour instead of Durum wheat. Good alternative if you have gluten problems. I'm Vegan so replacing the cheese and salmon is a challenge.

For the panzanella the bread soaked in water can also be squeezed and crumbled, to make it mix better with the vegetables: I believe that this is the traditional version of Tuscany, in which only tomatoes, onions and cucumbers would go (it was a poor dish, made not to throw away the old bread). However, this richer version must certainly be very good.

That ending made the whole video for me. 🙂

Eva's hands make the food a work of art. True artist 🎨 🙌 👌 👏

Farro isn't barley ... it's Farro, an ancient grain from the Roman times, known as the "Mother of all Wheat", and was used to feed the Legions... Okay, history lesson over...salad looks great!

Once again , I’m blown away with the farro salad. All of them really can be deliciously vegan for me. I have never seen Italian Black Rice ! Amazing ! Thank you again

I’ll make the first salad,but no egg plant, this summer I’m making a salad a week, next week it’s Armenian potato salad last week it was Palestinian farmers salad, so Eva’s salads are in the lineup, thanks guys

I fell in love with farro years ago in Italy-on one vacation I’d appear at the grocery store daily at lunch (the clerks called me “farro boy”). The only caution: there are different grains being sold, at least here in Canada, all called “farro” but in fact slightly different (probably slightly different species?).

I now know what to add to my food prep routine. Thank you Eva!

LOVED this episode! They all look delicious. I can't wait to make these. Thanks so much!

They all look perfect.

Everytime I heard "Si Arper' I know an awesome recipe is coming. Legends.

Why hasn’t anyone picked up Eva for a cooking show?🧐 hoping they don’t miss out on Eva’s talent in cooking❣️

These all look delicious! You're making me hungry! Brava Eva! 👏👏👏

Pure inspiration!

Great variety of recipes in this video. I love it, thank you!!

Another beautiful program. Thanks

What a surprise guys! Some Juan made that dish some time ago and it kinda sounds familiar to me 😂 Miss you guys and see you soon!

Yum that insulate di farro looked fantastic Eva, I’m definitely going to try that one out for sure. I love all your recipes x

Wow! I’m so inspired. Thank you.

Haha, the unspoken yet obvious competition for the tastiest bits. My wife & I do this too. Counting of bites is involved but not mentioned until the very end when one of us invariably says something like, "Wait, did you get 6? I only got 5." 🤨

LOVE you guys!

Ciao, in the summer I make panzanella, farro's salad and octopus with potatoes, but also rice salad and cold pasta. For Harper:farro is the oldest grain, it was the basis of the diet of the Roman legionaries. Today I discovered a new use for ricotta, they make ice cream with it

I love you guys. The chemistry you share is priceless. The passion of Eva towards cooking and for you is very evident in all your videos.

I can’t get enough of your chemistry!

Thanks!

You never cease to amaze me. I would love any and all of those.

Salmon and asparagus w/ fried polenta...OH MY GOODNESS!!! YUM!!!

Stunning. Will try them all. Mush is an issue even from real good delis. We always eat pasta salad immediately once it's chilled for 20 minutes (in the fridge actually). Raos fusilli (bronze cut in Italy), tons of Parm Regg (1/4 cup per serving), and good "Italian" salad dressing which contains olive oil, chunks of garlic and peppers. The zesty dressing and cold cheese cling to the pasta like a flavorful crust. We never have any left so that first hour is important for flavor and texture.

Those are such fabulous options!

LOVE it. One note: barley and farro - while similar and interchangeable - are not the same. Farro is a more ancient grain while barley is more cultivated.

The salads are so Unique! Love this!💕

this is amazing recepies

I seriously love you two birds 🌸

OMGI that's amazing looks so good...

Much enjoyment here !

Wonderful as always guys, thanks for sharing and Bon apitito!

Oh, yes. Thanks for this vlog. Ciao.

Bravo this is my favorite channel for real Italian food. You both are awesome. Thank you 🙂

I love how you interact with each other to present a different cooking show. Love you both ❤❤❤

Loved this - such great salads! I have saved this video so I can make all of them for my family!

Omg- I want to try them All. They all look so amazing !!!

Si Harper! I love Eva’s little smile when she says that.

I was looking for a rice salad recipe, thank you!

I love your channel & your videos I can't wait for Sunday mornings to come

These are for me some of the more unusual recipes. I think I should try them, as usual 🙂

Yum! I wish I had some of each. They look delicious.

I would love all of them.

This is an incredible amount of wonderful recipes for one video. How do y'all do it? Can't wait to try them all. Love your approach. Both of you offer so much.

Good morning Eva and Harper, thank you for sharing this amazing video. I can't wait to try this amazing dishes. Have a wonderful blessed day today. 🙏🥰🌹🤗🌼🌺

Out of ALL the videos I watch, involving couples, you and one other (Evan and Katelyn), always make me smile watching you too interact with each other on camera!

Sourdoughs usually still have yeast, it's just wild yeast and lactobacillaceae doing the leavening instead of the yeast you usually buy for bread making.

I love Eva’s potato salad, reminds me of my German potato salad that I make, made with vinegar no mayonnaise

Omg the Laurel&Hardy ending (reference for Harper: Stanlio&Ollio) 😍😍 That hit me right in my childhood. Love you guys

I'm trying all of them!

Farro is different from the round pearl barley I grew up with, and from other forms of barley here. I had a farro dish at a restaurant several years ago, and was immediately intrigued. I finally found actual farro (which is larger, nuttier and chewier), and immediately made a basic dish similar to the one Eva made, with onion, zucchini, garlic, chopped fresh basil, kalamata olives and pine nuts, basically what I had on hand that I thought would work. It was delicious, and I was hooked. But I ate it warm. I didn't know farro could work as a cold salad. Now, I do. :D I also absolutely love polenta, but I've not cooked it well myself. The first time I made polenta, I pretty much wasted it. I need to practice more. That fried polenta is already amazing, and the salmon and asparagus make it even better. I'm a bit wary of the panzanella, but I'll try it. That is, if we ever have any leftover bread, since it gets eaten up pretty fast when I get a fresh loaf from the bakery. I've always used the leftovers to make croutons (doesn't matter if I buy a French or Italian loaf), which I don't personally like, though I like mine so much better than the commercially sold stuff that passes for croutons, but everyone else in the household eats through my croutons in a day. The potato salad is definitely one I would love to have. American potato salads are just too rich, too much cream/mayo. Even when I make my own, I probably use only half of what is used in most recipes. But I really love this Italian potato salad, and have purchased it from delis. I will have to try this one. The last one is interesting. I don't like cold rice, but I know that black rice has such a nice, chewy texture. I think I've had a salad with it before, but I've mostly had a form of black rice in Asian dishes. Thank you, Eva, for all these dishes and for sharing your vast knowledge.

I just found you today and this is my first video…..in love with you both. Was married to a first generation Italian man for 24+ years. He and my three children have dual Italian/American residency. I’ve visited our Italian relatives in Calabria (Gerrace). Love both of you so much. Wow!

A casa facciamo l'insalata di farro con frutti di mare, tonno, uova sode, pomodorini e olive 😊

Spectacular. Way to go Juan!

All beautiful dishes, especially the barley one was my favourite!

Anchovies tomatoes and stale bread salad. Heaven. Mmm.

La panzanella è la perfezione nella sua semplicità!

i have made this pasta salad recipe three times in the past 2.5 months. it is wonderful. my only quibble is that these are not roasted veggies, they are sauted! i have doubled the eggplant and use whatever i want to get rid of in the fridge. i made it correctly the first time. the second time, i couldn't find sundried tomatoes in oil at my store, so i bought "bruschetta topping" which is sun dried tomatoes, garlic, some vinegar... and added that. it's great. keep the good recipes coming!

The barley salad looks great, and obviously very good for you. Thank you.

I love how Eva cooks everything and looks and I wish I could taste everything. You are a gem of a cook. God Bless. ❤

I've been making polenta with my Nona since I was very young. We would always make an enormous amount. Some for soft polenta that night, some left for baking and frying in the next couple days. One of my very favorite bases of a dish.

Love that one with the shrimp. I have some riso venere in my pantry. Tomorrow I will get the rest of the ingredients and make that. I always made pasta salad or rice salad to take to the beach with us when the kids were little. Brought back so many memories. Thank you! 💜

Great ideas, I love all different kinds of salads especially during the hot summer so these are perfect. My mom would make a potato salad using oil and vinegar, I liked that so much better than the mayonnaise one.

Wow!!! Thank you for so many AWESOME alternatives to soggy pasta salad. I have potatoes so that will be my first.

The last recipe looks yummy 😋

I visited Pantelleria while on a Navy med cruise in 1970. Pretty little island. Love the recipes. Love you Ava.

I adopted that rice salad right away. It will be difficult for me to source venere but I can get some longgrain black rice which isn't starchy either. And btw. if you use black beans in stead of rice, the dish almost could be Cuban 🙂

These look amazing ❤️👌🏼I’m obsessed with Italian grilled pepper salads so I can’t wait to make these

if 3 minutes pass it will be not al dente anymore. such life wisdom, you are completely right!