This is just another macho duo who wants just the women to do the dirty work, i.e. the so-called "labour of love", but not the men. You are chefs yourselves, why don't you educate the men as well and teach them the respect for working with food?

I like it with cream and mushroms😂

51 5 grams of Pine Nuts... You mean 51.5 or 51 to 55???

I cant find pure alcohol in uk 🤔😔🤷🏻‍♂️

There's nothing stopping the gentleman at the head of the table to get up and help out in the kitchen...you lost me at this part.

Not sure if lady burns her mouth or enjoys flavors in the end :D

the crime scene lady had a very lovely smile, i hope she found a good man

Ffs...imagine sending him a Grand Daughter & imagine that she actually went

I love lobster. My first lobster noodle at Nhung Restaurant/Bar downtown 4th street. Order it ever since when I'm there. 18 years. I don't know if the place still in business. If I'm going to eat shrimp. I like Tiger Prawn. If I'm going to eat prawn. I like lobster and Alaskan King Crab. More meat.🐺

The eggs got scrambled a bit.

Nothing but respect for you, Gennaro. You and Antonio are great men. The pair of you truly understand the meaning of life: family and food.

Lovly ginaro

I miss bologna. I know bolognese food is known for it's richness, but i was so surprise to find it clean and pure in flavors. The piadina was a revelation! I'm surprised it's not more popular globally. It was a pleasure watching the chefs making tortellini by hand.

Wonderful!! What a great friendship and understanding of life ❤

great vids these two friends produce

Gennaro the nervous Igor/Cupid of Antonio's date night. loved it

I always use cooking wine ha ha

Why deseed the tomato

I would like to think there is going to be an election and Trump is going to win!

Thanks Gennaro Konkaldo!

1:28 here the women are still women 😂

Bellissimo, Maestro!

What is the background music at 35:00 please? :)

Il pepe va messo Pima di sbattere l’uovo e deve essere molto abbondante, non si usa olio e la pentola deve essere più fredda altrimenti diventa una frittata

Potrà piacervi, ma personalmente non assocerò mai il limone a qualsiasi cibo, nemmeno sulla frittura di pesce

Antonio is right. Someone who cooks for you loves you. Gennaro is such a great friend! I hope you relish these lovely memories with happiness.🙏

Genaro, Great recipe but we need more spaghetti on the plate.There's not enough spaghetti if we want pasta we want a full portion of spaghetti please next time we visit your restaurant.😢

The italian grandpa I never had.

Soooo fantastic, ti amo! :)

looks not creamy at all. Also he actually made scrambled eggs, because the pan was too hot and he wasn't adding additional pasta water. Also nowadays you put more cheese in your carbonara.

I met Gennaro when I was 18, working for Jamie Oliver (well, his restaurant, never met him). He is as lovely and passionate in real life as he is on TV.

This is soo good. There are so many preservatives in-store stock.you are better off making your own and freezing it

Very simple and lovely recipe. I just did it and the paprika with the sauce is just delicious especially

I can imagine it took many takes for the chocolate "seduction" recipe with Gennaro and Antonio struggling to keep a straight face 😂

Putrid

I went to Italy last month. I didn't found any Ferrari found many toyota and fiat.

I made this over the weekend, it’s the best limoncello I’ve ever had

This rehabilitation makes me “cry for happy”…..

I may live alone but I cook international dishes every day….I reject going out to eat most of the time because I resent paying for food that is better made at home….going out to eat is only for companionship in my book…

❤lexus 🐕 ❤

Bello Gennaro, shoot more episodes alone showing us your view of italian kitchen!

I hope Andrea got the family he dreamt of 53:52

Miss these two

Hi Gennaro!! Mia figlia Siena ed io (la piccolina a cui hai mandato una Carolina) stiamo guardando questo episodio.. stupendo, grazie xxx

Yeah no, that's not how to do a carbonara

What is the name of opening classic mussic theme?

🇹🇷💞🇮🇹

👌🤌👍🌈🥳🎉🎊🎂🍾🥂

That' s right what did you say about Gennaro CONTALDO. He is very wonderful personality. 🌍🇹🇷💖✨🌟⭐🌠🌌☄️🇮🇹🌍 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹

I'm fortunate to travel to Italy for work several times of the year ,and I usually will take anti pasti in the evenings, and that's all I eat, because usually lunch has been extensive. A combination of either Grana/Parmigiano and some salumi is all that is needed to have a feast. In the Bologna area this usually accompanied by gnocco fritto, a sort of small pillow breads, served warm. This, accompanied by a bottle of dry Lambrusco, is absolute heaven. Eat slowly, sipping that wonderful wine, absorbing every bite of ham, sausage and cheese. And its true, the Parmegiano on its own in little blocks, is just heaven! In Parma, they serve them often as a sort of desert, after your main dish, wonderful!!