Respect.

Those look amazing. I cant believe no one has commented lol easy instructions also

You guys continue to make money off the backs of Barbadians. Visiting and making videos, gaining information, stealing our recipes, developing patents and claiming rights to origins of which you are clueless. The friendly lady in the video, did you offer her any type of compensation? I doubt it as you just wanted to get the "secrets" from her for your own gain. Did you ever think that she was making minimum wage? Barbadians, STOP becoming victims to these people?visitors who want to prey off our local dishes.

What, did you run out of onions?

Looks yummy

Lose the music,jeez.

Do you press them when they are in the room temp curing phase or when they go in the cantina prior to or after hanging?

I heard this place is under new management now and they hiked up their prices a lot.

Age old secret you keep to yourselves

ew

I would've appreciate this video more if she started from scratch with this recipe.

It’s gone now

Are you like part Italian or like was your mother raped or like was she planning on sawing his head off or something?

Loved this. My mother's side of the family (Carpino) emigrated from Calabria to America in 1900. Love seeing & learning about where my family came from.

I miss them burgers, the same display case, and tiles

Best Anchovies I've ever eat.

A wonderful look back in time - fantastic - thank you

I make these every year because of you guys, and everyone LOVES it. Typical Calabrese dish....so simple yet so delicious!

It was fantastic to see them at work

i need to learn that skill

Nice

Great stuff, thanks Frank

As a fellow Calabrian from New York, I truly enjoy watching your videos. Ty Frank!

Frank Mazzuca The Best !!!!

Great day! Was awesome to meet you and so many other Pizza Passionatos! Hope we meet again my friend!

hard to enjoy,went too fast.

video went too fast to really see the photos.

Hey Adriano Celentano didnt know you were calabrese

this is trippy because im in the school and mr alan s my sub

Bei ricordi eravamo tutti sereni e felici oggi c'è tanta rabbia e tanto dispiacere😢

I've sat in that exact spot dozens of times.

Excelente video Frank, saludos desde Argentina.

Recipe

I hope you guys receive these messages it's Vince up the hill at 104....So nice to see you all.

We Calabrians eat like Champs .

My old neighbors Dom and Rita

Love this! Great memories, seeing Giovanni.

Unfortunately I found out about this festa just after the start of covid. Does anyone know if there is any plan for the festival to happen in 2022 if it's allowed? Because I've got some Soppressate and Capocolo that will buckle all your knees, and an N'duja that'll make you cry for mamma! I wanna show everyone what Calabrese-Canadians from the east end of Toronto are doing! :) A presto!

Döner, döner, döner!!!

Thank you for enriching our knowledge of the sopressate making process. What a learning experience from a master.

Do you use any starter culture?

Absolutely love it! ♥️

A che temperatura?Per quanti minuti?

so did mcdowells rip off these guys or mcdonalds?😆😆😆

♥️♥️♥️♥️

My friend'smother is Bajan and she would make these during the holidays or special events when we were kids growing up. They are delicious!

Ma due paroline per spiegare cosa si sta facendo sono di troppo?

Non e' cosí che si fanno le olive al forono. Vada ha imparare dopo di che' faccia il video

What a treasure. Keep up the good food traditions paesanu

Probamos estos waffles , muy ricos , soy mexicana vamos a un lugar donde regalan alimentos , es por parte de una iglesia , nosotros no comemos mucho pan dulce , no azúcares , por eso nos encantaron los waffles Reko , gracias