Love the Primativo from San Marzano

Bravo,completely agree with everything you told in the video,it's just one love to make a shots with la pavoni,and it's most beatyfull thing in my kitchen 😁 and of course if there is nothing wrong,so it will make the best and iconic espresso for you ❤

I balance the downward force holding the (basket) handle on the left with my left hand. For the milk my machine came with a frother that sucks milk from a container and heats it with the steam. It maybe an accessory.

My advice is to visit Venice in the period after Carnevale, but before the Easter holidays… week after Carnevale and two weeks before Easter… Weather is iffy, but it doesn’t matter…many fewer tourists… Venice is so small and with so few original residents now… It’s hard to find good reasonable restaurants that are NOT geared toward the tourist trade… But look carefully, and you will find them… Good video… You get ideas? 😊😋😋🧨😎

I use Carpano, white wine and soda - and call it Veneziano, served with two Olives and no Orange...

Chicken on Pizza or in Pasta? NO GO

Good video, grazie! but you could also add my favorite: Cappelitt Spritz also with a story of Austrian soldiers. Less sweet, than Aperol and with natural color. Try it if you have not. Made in Italy, and available in the United States at Totalwine.

Excellent video, makes me want one of these. Question is, how many espresso’s you downing each morning?

how is your hair so beautiful

luv pineapple

So, basically, a lot of design flaws (with potential for serious injuries) for a lot a money. No thanks. I'll just keep my old moka instead.

America Locando Mornin is my favorite Venetian Restaurant.

l live near Venice, sadly It's honestly really difficult even for people of Veneto region to differentiate from tourist trap to good places in Venice nowdays, you did a very good job. A tip to find a good "cicchetteria": if you see a lot of college student in it, usually is a good one. Another tip: if you have the possibility, go to eat in Lido or in Pellestrina island, even if the last one is a bit out of Venice (40 minutes of ferry) and there are only a few restaurant, but it's cozy and romantic.

A lot of great information here, thank you!! I am looking for Italian white wines besides Pinot Grigo, which to me, doesn't have much of a taste. I like a wine called Gavi from Piedmont. I will try and find the Soave. Grazie Mille!

Great content, and love the editing! Some of the tips seem so obvious 😂, but definitely most of them are very useful 🎉

Select tutta la vita!

Wow maybe the best khao soi video I've ever watched. Keep up the great work!

Along with everything you've put to create this video. Your pronunciation is superb! 👍

Nice video. I really enjoy dining at Osteria alle Testiere, You should go and just to say you have been the Harry's Bar was an overpriced disappointment.

Osteria alle Testere and Ale Covo are my favorite places for dinner in Venice.

Omg, I went to paradiso perduto in the ‘80s just because of the name! It’s still there?😂

16:16 I take the plane every single time ! I'm running my own company and thus "my time is money" ! Period !

You're definitely a perfectionnist and I appreciate your style. From the music to the lighting everything is well thought out and entertaining to watch. Are you from Montreal by any chance? I feel like i'm detecting a very familiar accent lol I hope your channel will grow because it truly deserves it.

Really enjoyed the video and I'm usually very .. difficult lol Nice clips and all.

❤❤❤❤❤

Excellent video! I especially enjoyed the editing with the old films - they added a special "flavour" to your commentary. I've been to Venice at least 50 times and was still able to pick up some good, useful tips.

Thanks for the video! Just one comment: “Osteria alla rampa” should be “ Trattoria alla rampa” 😊

I have travelled all over the world and Italy is so frustrating for having a premium on sitting down at a table as opposed to take out or bar service. Most countries it’s the same price and good table service is rewarded with a tip (or in some countries included in the bill). And it’s hard for us Australians. It’s not that we think our coffee is better (we have lots of bad coffee too) but if you have a preference for how you like your coffee our baristas are happy to accomodate you. In Italy it’s love it or leave it; oh, and you are uncultured if you don’t like it? Not very fair tbh. And not all of us are convicts by the way… some are more recent immigrants from Europe who also have a strong coffee culture 😉. But it just seems like resistance for the sake of being resistant. Why not have BYOB? Why not have split bills (there are POS systems that do the math for you now). And having to froth milk at dinner time being an inconvenience for the staff… sorry to make you do your job hahaha It’s not that hard to froth milk… especially if you are paying more to sit at a table to drink it 😉😬

Order a Fettuccini Alfredo with a Slice of Pineapple Pizza + a Pumpkin Spice Frappuccino to wash it all down & wait for the Chef to come at you with a cleaver......😵 First time in Sicily, took a photo of a fellow passenger by a church fountain. Insisted she share a bench with a local. Long story short, confirming that we're from California, he's now showing us pictures of his Son & family living in San Diego. Made His day & ours!🤩

Any tips on dining sola?

Cicchetto is originally an excuse for drinking a glass of wine. Now with a disneylization of Venice is a solution not very expensive for a simple meal. Not a choice but necessary. Sadly funeral for an ancient way of life 😢

The problem is too much tourism in Venice and the consequence kill of the authentic food made now only for tourists and price very expensive for natives 😢

Such a detailed tour of food at Venice by a very capable young man. Thanks much. We will visit Venice in October, 2024.

What about Antico pignolo, Do Forni, Al Conte Pescaor? they are good restaurant too, in the mid/top side, all 3 of them near each other and near San Marco's Square

The squid ink pasta or risotto are my favorite too on this list...and i leve and work there

I am shocked! All these years I thought gazpacho was Spanish or Mexican. I previously lived in Southern California where gazpacho is always on the Mexican menu. Thank you! Aloha from Honolulu 🇺🇸🏄🏼‍♂️🏖️

I regret not seeing your video before going to Venice last August. I could have gone on a food tour with you. But at least, I was able to eat the pasta with onions and anchovies and the liver. Next time!

I want one but need to know what the upkeep is.

Love your comment about a traveler compared to a tourist.

Wished I watched you before I toured Venice a year ago. I would have liked to try the all Venetian foods like the sardine or cod mousse sandwiches, or the caramelized onions pasta, and the wines. The Italian restaurant industry simplifies the cuisine and so the narrative of each dish's origin is lost.

So, why the name Harry's Bar? It seems to detract from the whole Venetian vibe/aesthetic.

What a great channel: informative, interesting, without the ME-ME-ME. I've seen many videos on Venice yet almost everything here was new to me.

The finest coffee that Venice imports is from Costa Rica

It is like an Italian car that when it runs it is magnificent and when it doesn’t than you start missing it.

For a crema, first you need been freshly roast. With old bean, your caffee will be good, but the co2 trapped during the roast will no longer exist. In fact, watever you use a bialletti or a 2000 dollars machine, you need good coffee bean at the beggining and coffee bean well grind

I make coffee with a Hugh leverpresso machine for now 2 years. So yes i need a lever machine. In fact, the one times i tried an manual machine with a pump, the pumo didn't want to work.... with a lever, you are the pump

Please keep up your great work! it is like a breath of fresh air among all other travel channels

Vini da Gigio

Bravo!

Milk texturing is more difficult than on a traditional cafe machine, and has a steep learning curve, but it can make good milk drinks. I find it fairly easy to make an Italian-style dry-foam-capped cappuccino, though it took me quite a long time to learn how to get artisan-cafe-style wet-microfoam for flat-white style milk drinks. There are also alternate steam wand tips with single holes that can make the process slightly easier, though I am using the original tip. The power from the steam wand is more than sufficient to create the foam, but creates a relatively slow/weak vortex, which doesn't reincorporate foam as well, so I find it easier to very slowly incorporate a tiny amount of foam at a time until the texture is visually correct, rather than the more common creating a lot of extra foam quickly and then burying the wand until it all reincorporates fully. It also is somewhat easier if you get a milk pitcher with a rounded bottom inside, that assists the vortex movement (I use one from Kruve, but several companies make them). To me the biggest limitation / difficulty of the machine is temperature management / overheating of the grouphead, especially when you're making more than 2 shots. Also, you have to be willing to do some maintenance, I typically replace the gaskets and seals at least once a year. If you have small children, this is also a machine to be careful with, as it is very easy to get badly burned on the metal. That said, my older 1980s Europiccola is one of the best purchases I've ever made, a beautiful little machine. PS Fun upgrades include an IMS competition/precision portafilter baskets (make sure to choose the right diameter) and/or a bottomless/naked portafilter (ditto).