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ItaliaSquisita Eng
Приєднався 27 вер 2013
When the most loved recipes and ingredients have a face !
Italiasquisita intertwines the cult of the great chefs with the stories of artisans and makers that made Italian food culture a global phenomenon.
On these channel we translate in english our videos!!
If you want to contact as write info [at] italiasquisita.net
Italiasquisita intertwines the cult of the great chefs with the stories of artisans and makers that made Italian food culture a global phenomenon.
On these channel we translate in english our videos!!
If you want to contact as write info [at] italiasquisita.net
Rum Babas a recipe from the chef Agostino Iacobucci
In this video, the head chef of Bologna's restaurant 'I Portici' Agostino Iacobucci presents his own version of a classic dessert from Neapolitan tradition, 'Babà with Rum', with three phases of leavening. Babà is a traditional dessert, but its preparation process is peculiar and the finale contains a gourmet touch. Take a look at Agostino's tips and confront them with those of Sabatino Sirica, the famous pastry chef: ua-cam.com/video/U9lJHfzs5o8/v-deo.html
Переглядів: 44 370
Відео
Whole wheat Italian Pizza recipe by Enzo Coccia
Переглядів 10 тис.7 років тому
Enzo Coccia explains to us how to make pizza with wholemeal flour. He starts off by answering basic questions, such as 'What is wholemeal flour?', then he moves on to illustrating the ingredients and explaining how to combine wholemeal flour with superfine flour and how to keep the dough light and soft. Enzo Coccia leads us towards a new kind of pizza-making without setting tradition aside: the...
The finest italian truffle dealer: a day during truffle season (SUB ENG)
Переглядів 181 тис.8 років тому
An ancient restaurant in Turin, a Hong Kong based Iranian sales agent, and a gorge in the south of Piedmont-what do all these things have in common? The white truffle trade, of course. Every year between September and December this precious type of mushroom starts its journey from the small Italian city of Alba to be delivered to the most important restaurants all over the world. Italiasquisita...
White truffle recipe: tagliolini - chef Enrico Crippa
Переглядів 36 тис.8 років тому
Tagliolini al Tartufo Recipes with truffle as a main ingredient are supposed to enhance the mushroom's taste-yes, truffle is a subterranean fungus! Moreover, if we're dealing with the famous white Alba's truffle, it's especially important to try and preserve its properties both in the conservation and in the preparation process. As a matter of fact, white Alba's truffle is the finest among truf...
Pasta, beans and mussels (neapolitan recipe) - chef Agostino Iacobucci
Переглядів 1,7 тис.8 років тому
In this video, the chef of Bologna's restaurant 'I Portici' Agostino Iacobucci presents a variation to Naples' typical dish 'Pasta with beans and mussels'. His recipe clearly shows the influence of Emilia's culinary tradition as well, detectable in the dough kneading techniques. The ingredients of this dish are in a reverse 'hierarchical' order: on one hand, the beans become filling to the ravi...
PIzza Margherita Ingredients - Cacialli family
Переглядів 3,2 тис.8 років тому
In this video, the well-known pizzaiolo Enzo Cacialli-famous for dedicating and delivering a pizza to Pope Francis during his Naples trip-shows us the ingredients and techniques for a perfect Pizza Margherita filling. As a matter of fact, you can either season it with tomato purée or with fresh chopped tomatoes. Here you will find useful tips on where exactly to place the basil and how to cut t...
Casatiello recipe: Neapolitan traditional (trash) cooking
Переглядів 16 тис.8 років тому
Casatiello (o Tortano) di Davide Civitiello Davide Civitiello, former World Champion Pizzaiolo, is very fond of Neapolitan gastronomic tradition in general. Let us admire his amazing skills and technique in a video in which he presents the original recipe of the Casatiello (or Tortano). This savoury pie is one of the main Easter typical dishes, but the truth is it's so good that it's served thr...
Sweet and salty Danubio recipes - Davide Civitiello
Переглядів 1 тис.8 років тому
Danubio salato e dolce di Davide Civitiello Davide Civitiello presents a classical recipe of Naples' culinary tradition, which is twofold: the savoury Danubio pie, and its sweet counterpart. This is an easy dish to make. As you can easily adjust the recipe to your own personal taste and needs, as well as to the available ingredients, you can either decide to have it as a wonderful dessert or as...
Amatriciana sauce by Chef Cristiano Tomei
Переглядів 44 тис.8 років тому
Tomei amatriciana Cristiano Tomei, chef and owner of the “L'Imbuto” restaurant in Viareggio, presents an innovative Amatriciana recipe. Ingredients for 4: - 150 g Pecorino cheese water (see recipe below) 150 g guanciale 150 g Pecorino cheese 300 g peeled tomatoes Dried chilli peppers Fine grained salt Coarse salt 600 g Monograno Felicetti spaghetti Procedure For the Pecorino chees...
Carbonara 'tirolese' by Norbert Niederkofler
Переглядів 3,7 тис.8 років тому
Niederkofler carbonara Norbert Niederkofler, chef from Alto Adige, presents his Tyrolean Carbonara. A reinterpretation of a traditional Italian dish using local moutain ingredients. Ingredients for 4: - 280 g Monograno Felicetti Farro Fusilli - 2 leeks - 4 organic eggs - grape seed oil - 40 g butter - 12 slices of lardo slices - Speck powder - Pepper and salt to taste - 30 g mountain cheese ...
Mushroom Tagliatelle Recipe by Norbert Niederkofler - Dolomites
Переглядів 2,6 тис.8 років тому
Niederkofler tagliatelle Norbert Niederkofler presents his original recipe: Kamut Tagliatelle with Mushrooms. Ingredients for 4: - 300 g Monograno Felicetti kamut tagliatelle - 100 g carob flour - 6 dried cherry tomatoes in oil - 4 marzaioli mushrooms - salt to taste - 100 g mountain cheese - parsley to taste - 50 g butter - marjoram to taste Procedure Dice some of the mushrooms to make a c...
Amatriciana sauce: creative recipe - Chef Emanuele Scarello
Переглядів 3 тис.8 років тому
Scarello amatriciana Emanuele Scarello, from “Agli Amici” a historic restaurant founded in 1887 in Udine, (Friuli) presents his personal version of Amatriciana, unique in both its consistency and ingredients. Ingredients for 4: - 1 sliced onion - 50 g pork rind - 1 bay leaf - 260 g guanciale “seasoned pork cheeks” - 250 g tomato puree - Red pepper flakes - 1 whole onion - 320 g Monograno Felice...
Italian bean soup by chef Marianna Vitale, Naples (ENG SUB)
Переглядів 1,3 тис.8 років тому
Italia bean soup - Anthony Genovese, Rome (SUB ENG)
Переглядів 1,3 тис.8 років тому
Genovese pasta e fagioli Traditional Pasta e Fagioli recipe by Anthony Genovese, 1 Michelin star chef of "Il Pagliaccio" restaurant in Rome. Ingredients for 4: - 1 slice lardo - 60 g pork rind - 1 ham hock - 350 g borlotti beans - 1 bay leaf and parsley - 1 onion - 30 g celery - 30 g carrots - 1 clove garlic - 8 peeled Roma tomatoes - salt, pepper, paprika to taste - extra virgin olive oil...
Pasta cheese and pepper (cacio e pepe) by Italo Bassi - Florence
Переглядів 3,5 тис.8 років тому
Bassi cacio e pepe Italo Bassi’s Spagherotto recipe cooks the pasta like rest, creating an even creamier and tastier Cacio e Pepe. Ingredients for 4 people: - 280 g Monograno Felicetti spaghetti, broken in half - 2 shallots, minced - 300 g grated pecorino Romano - 100 g butter - Edible flowers - Aromatic herbs - Dry white wine - Olive oil - Black pepper Procedure For the pecorino “water”: simme...
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Thank you Chef for sharing the recipe. I'm looking for a good fresh pasta recipe.
Most burnt looking baba ever
What are the dimensions of the Madia ?
Grazzie !Tantissime grazzie! sei grosso! lo faro, un argentino a la germania ! E mortale cuel pane! Che bonta!
This not 100% whole wheat, it's a lie
He is great
Sará pure un maestro ma un video del genere con il fondo tutto bruciato non avrei MAI il coraggio di postarlo, da cliente rifiuterei la pizza, inoltre non é assolutamente salutare
Se ve fácil, a ver si me sale, deseen me suerte 😌😌😌
There’s an interesting food war between France and Italy over the Rhum Babà. It’s weird cause none of them are responsible for this pastry: ua-cam.com/video/h8aupYVG5Wg/v-deo.html
I wish I was in Napoli eating Enzo's pizza! Finish with babba cakes and a couple limoncello while watching the beautiful girls go by!
Mercie 🤩
A "one spoon dish". Nice.
WTF, put some food in the plate, 10grams of pasta...so miserable !
Awesome
Great recipe.. Wish he wore gloves when doing all that squeezing though.. The thought of someone's fingers all over cooked sticky food ain't appealing😂
Please..... You may never eat out again if you are so concerned.
@@crimsonfancyno people with sense don’t like germs when there’s a such thing as gloves maybe your culture is primitive
@@missym877 Please expound. What "germs"" are you trying to suggest people contract? My culture? Interesting. primitive? If anything, CERTAINLY *not fragile and weak.* If you'd like to carry on though, I will happily help you understand "your culture."
I am glad that you didn't put the egg white in the spaghetti
This is an advertisement, not a recipe! Please, what a shame!
Started playing the video and was immediately put off with the crap music. I know it's about 7yrs ago, but come on. it is horrid.
Can't see what he's doing because of all the text.
Everything is Italian here except for the portion size
Thank you for not burning the dough.
Terrible editing
Give us the recipe please
Bravo 🎉
2 bites.
Beautiful. ❤ I LOVE the simplicity in a Carbonara, yet so critical techniques to make it perfect.
Nobody can see a freaking thing you're doing with all the typing over it. Stupid
Amazing Gracie Maestro
Le porzioni sono troppo poche
Didn't think italians cared for canadian products haha, nice.
Your company should export to America
👏👏👏👏👏👏💖💖💖💖💖💖
whoever has the opportunity for this product, let me know
Grazie per America!!! Mia padre e per Napoli!
Mine was a bit of a disaster , I used wholewheat pasta and it seemed to absorb all the sauce , I used 280g but seems a whole lot more than the chef used
Chef is the cheese used Parmesan or Gran Pandano. I’ve seen it used on your carbonara recipe
He uses pecorino Romano and Gran Padano (I think 3:2)
i love the ending where he says to enjoy your pasta. i dont think i can enjoy pasta that only fits on 1 spoon.
dont eat too much fatties
The letters are Annoying. Next time put them on the info section
Versta er geen klote van
Spagettoni Carbonara * Pecorino 20gr Parmigiano 30gr Svartpeppar 20gr Äggulor 4st Guanciale 200gr Spagettitoni 280gr 1) Rör ihop Äggulor, Pecorino o Svartpeppar till en kräm i en metallskål 2) Bryn upp Guancialen till fin färg, häll av fettet i ett glas 3) Koka upp Spagettonin 4) Häll Spagettonin i ostsås ställ metalskålen ovanpå kokande vatten kastrull och rör ihop tills rätt krämighet 5) Tillsätt Guanciale, en skvätt pastavatten, rör ihop igen 6) Häll i Guanciale fettet och rör upp önskad krämighet 7) Lägg upp Fågelbon, toppa med Guanciale, Pecorino och svartpeppar
Lupa... NYC best amatriciana in the world. I know because I cured the jowls myself...
I've made Carbonara hundreds of times, 300+ for sure. I really believe that by now i'm very good at the traditional method, and my results are very, very nice every time. I've tried his method a few days ago, and it really does improve it further. This guy is legit.
I’m a little confused here. Chef said “pecorino y grana” so is that pecorino and grana padano? Bcz its says in the subs that it’s supposed to be pecorino and parmeggiano reggiano
You got it right, the subs are wrong
What about the amount of cocoa butter?
Did this dough not need any time to sit ... repeat folding?
Super interesting. Thanks for this!!!!
wow that mfn technique
👍👍👍👏👏🙋