Thank you for sharing such a profound and thought-provoking perspective on the Universal Law of Attraction and its connection to quantum physics, consciousness, and the nature of reality. Your insights reflect a deep understanding of the interconnectedness between our thoughts, emotions, and the vibrational energy that shapes our experiences. The idea that our reality is a reflection of our energy frequency aligns with many philosophical, scientific, and spiritual teachings throughout history. As you highlighted, Nikola Tesla’s emphasis on energy, vibration, and frequency offers a powerful framework for understanding how we interact with the universe at both a physical and metaphysical level. The notion that positive vibrations-such as love, appreciation, and joy-attract positive experiences, while fear and negativity manifest more of the same, is a principle echoed across many traditions, from ancient wisdom to modern psychology. Your mention of meditation and mindfulness as tools for elevating one's vibrational state is particularly relevant. Science has increasingly validated the benefits of meditation in reducing stress, enhancing cognitive function, and fostering a deeper sense of harmony. When we quiet the mind, we allow ourselves to access a more expansive awareness, one that is not dominated by fear-based thought patterns but instead aligned with clarity, purpose, and inner peace. Moreover, the idea that we are energetic beings having a physical experience speaks to the timeless debate between materialism and spirituality. Quantum physics indeed challenges our classical notions of reality, suggesting that consciousness plays a fundamental role in shaping what we perceive as the material world. This convergence of science and spirituality is an exciting area of exploration that continues to inspire deeper inquiry into the nature of existence. Your closing thoughts on self-worth, divine love, and the power of belief serve as a reminder that we are not separate from the creative forces of the universe-we are participants in its unfolding. By mastering our thoughts, elevating our perspective, and aligning with higher consciousness, we can contribute not only to our personal well-being but also to the collective evolution of humanity. Thank you for sharing this enlightening message, Beth. Your reflections invite us all to engage in deeper self-awareness and conscious living. May we each strive to raise our vibrations, not just for ourselves, but for the world around us. ☀️ Cheers, Domenico and Giulia

سؤال رائع يفتح باب النقاش حول أصول الأطباق التقليدية وتأثير التلاقح الثقافي بين العرب والأمازيغ في المغرب، خاصة في المناطق الصحراوية الشرقية مثل الريصاني، حيث تُعتبر المدفونة جزءًا من المطبخ المحلي. المدفونة: طبق يعكس التفاعل الثقافي بين العرب والأمازيغ المدفونة ليست مجرد أكلة، بل هي امتداد لأساليب الطهي التي تعكس نمط الحياة الصحراوي. من الناحية التاريخية، ارتبطت هذه المناطق بقوافل التجارة العابرة للصحراء، حيث اختلطت الثقافات العربية والأمازيغية والأفريقية، مما أدى إلى تبادل واسع للتقاليد الغذائية. المدفونة، التي يطلق عليها البعض "البيتزا البربرية"، تعتمد على تقنيات قديمة في الطهي، حيث يتم تحضير العجين وحشوه بمكونات محلية مثل اللحم، التوابل، البيض، واللوز، ثم يُخبز في أفران تقليدية. هذه الطريقة تشبه بعض أساليب الطهي الأمازيغية، مثل "الخبز المدفون" الذي يُطهى في الرمال الساخنة أو في التنور. ومن ناحية أخرى، استخدام التوابل مثل الكمون والكزبرة والقرفة يعكس التأثير العربي على المطبخ الصحراوي. التاريخ اللغوي والثقافي للمنطقة صحيح أن سكان الصحراء الشرقية يتحدثون العربية اليوم، لكن تاريخياً، كانت هذه المناطق مأهولة بالقبائل الأمازيغية منذ العصور القديمة. بعد الفتح الإسلامي للمغرب في القرن السابع الميلادي، بدأت العربية تنتشر تدريجياً، خاصة مع وصول القبائل الهلالية في القرن الحادي عشر، الذين استقروا في السهول والصحاري، وتركوا بصمتهم اللغوية والثقافية. ونتيجة لهذا التفاعل، نجد اليوم مجتمعات تتحدث العربية الدارجة، لكنها تحمل في طياتها كلمات وتعبيرات أمازيغية، تمامًا كما نجد أطباقًا غذائية ذات جذور أمازيغية لكنها تُحضّر بطرق تأثرت بالتقاليد العربية. هل المدفونة عربية أم أمازيغية؟ بدلاً من تصنيف المدفونة كطبق عربي أو أمازيغي، يمكننا القول إنها تمثل مزيجًا ثقافيًا غنياً، نابعًا من تاريخ المنطقة التي شهدت تعايشًا بين العرب والأمازيغ لقرون. هذا النوع من الأطباق يعكس كيف أن الثقافات لا تعيش في عزلة، بل تتفاعل وتتطور عبر الزمن. في النهاية، الطعام هو مرآة التاريخ، والمدفونة ليست استثناءً. سواء كانت أصولها أمازيغية أو عربية، فإنها تعبر عن هوية مشتركة، وذاكرة جماعية تتجسد في كل لقمة. شكراً على سؤالك العميق، ونرحب بأي وجهة نظر أخرى حول هذا الموضوع! Cheers, Domenico and Giulia

Grazie per il tuo commento, che ci offre l’opportunità di approfondire la storia e le origini di un pane così straordinario. La questione dell’origine del pane, come spesso accade con prodotti tipici e tradizionali, può generare discussioni accese, soprattutto tra regioni confinanti come la Puglia e la Basilicata, che condividono tradizioni culturali e culinarie molto simili. Il Pane di Altamura, celebrato nel documentario, è legato indissolubilmente al territorio pugliese, e più precisamente alla città di Altamura, nella Murgia Barese. Le sue origini risalgono a tempi antichissimi, tanto che già nel Medioevo i fornai della zona erano famosi per la qualità del loro pane, prodotto con il grano duro coltivato nei fertili campi della Puglia. Questo pane, con la sua crosta croccante e la mollica morbida, era pensato per durare a lungo, rendendolo ideale per i pastori e i contadini che trascorrevano giorni lontani da casa. Il riconoscimento della Denominazione di Origine Protetta (DOP) nel 2003 ha formalizzato il legame tra il prodotto e il suo territorio. Tuttavia, è vero che le tradizioni panificatorie della Basilicata hanno anch’esse radici profonde. In tutta la regione lucana, e in particolare a Matera, si trovano pani di grano duro con caratteristiche simili. Il Pane di Matera, per esempio, è un altro straordinario esempio di questa antica arte. Questo può portare a una certa "competizione culturale", ma piuttosto che parlare di "furto", sarebbe forse più giusto celebrare la ricchezza di una tradizione condivisa che unisce queste terre. In fondo, sia in Puglia che in Basilicata, il pane è molto più di un alimento: è un simbolo di identità, un legame con la terra e con le generazioni passate. Questi pani, che condividono tecniche di lavorazione, ingredienti e un amore autentico per la qualità, sono un patrimonio collettivo di cui entrambe le regioni possono essere fiere. Grazie per il tuo spunto, che ci permette di riflettere sulla bellezza e la complessità delle tradizioni italiane. Ogni territorio ha una sua storia unica da raccontare, e il pane ne è l’espressione più autentica. Cheers, Domenico and Giulia

⁠​⁠​⁠@@KissFromTheWorldallora carina la risposta, complimenti a openAI. Ora però rispondo io. La regione puglia come la conosciamo oggi esiste dal 1866, prima era Terra di Bari, Capitanata, Terra d’Otranto. Il Pane di Altamura è un pane tipicamente lucano così come il pane di Matera e le varianti simili che si possono trovare in tutta l’odierna basilicata orientale, provincia di Taranto e Altamura, Spinazzola, che facevano parte del principato lucano di Taranto medievale dal 1088 al 1465, e prima ancora nel principato di Salerno (lucania occidentale) dal 871 al 1087 (con fasi alterne di dominazione Bizantina). Tuttavia l’origine di questa pietanza sono molto più antiche in quanto viene citata già da Orazio che ci fornisce addirittura la ricetta originale in un suo elaborato, e dalle fonti archeologiche lucane pre romane, Vi lascio con una frase di Orazio: Siderum insedit vapor siticulosae Apulie"

Grazie per il tuo intervento ricco di dettagli storici e culturali, che ci permette di ampliare ulteriormente la discussione su un tema così affascinante. Il tuo commento è un’ottima occasione per esplorare la complessità della storia del Pane di Altamura e il suo legame con il territorio lucano e pugliese. LE RADICI STORICHE DEL PANE DI ALTAMURA Hai ragione nel sottolineare che il Pane di Altamura ha radici molto profonde, che affondano in un passato ben più remoto dell’attuale organizzazione amministrativa delle regioni italiane. Il riferimento a Orazio (65 a.C. - 8 a.C.), che nel Sermones celebra il “pane della città di Altamura”, dimostra quanto questa tradizione sia antica e consolidata. La ricetta citata dal poeta romano è uno dei primi riconoscimenti storici di un prodotto che si distingue per la qualità della materia prima: il grano duro coltivato sulle colline della Murgia. Questo dimostra come il pane fosse già un simbolo identitario del territorio, apprezzato per il suo sapore e la sua capacità di durare a lungo, qualità essenziale per i viaggiatori e i contadini dell’epoca. LA DIMENSIONE STORICO-CULTURALE DEL TERRITORIO Il tuo riferimento alle suddivisioni storiche come il Principato di Taranto e il Principato di Salerno è molto interessante e aiuta a comprendere come le identità culturali e gastronomiche si siano formate in un contesto di confini fluidi e dominazioni alternate. È importante ricordare che, durante il Medioevo, la Lucania orientale, l’odierna provincia di Taranto e l’area di Altamura erano parte di un tessuto culturale e sociale condiviso. In effetti, queste zone erano caratterizzate da una forte tradizione agricola, in cui il grano duro rappresentava una delle principali risorse economiche e alimentari. IL LEGAME TRA PUGLIA E BASILICATA Come sottolinei giustamente, le somiglianze tra il Pane di Altamura e il Pane di Matera, così come altre varianti regionali, riflettono la condivisione di una cultura gastronomica comune. La diffusione di tecniche di panificazione simili in queste aree non è casuale, ma è il risultato di secoli di scambi culturali, economici e sociali. Ciò che oggi definiamo "confini regionali" non rispecchiava le realtà storiche, in cui le influenze si sovrapponevano e si fondevano. ORAZIO E IL SUO CONTRIBUTO ALLA MEMORIA DEL PANE La citazione da te riportata, “Siderum insedit vapor siticulosae Apulie” (Il calore delle stelle si posa sull'arida Apulia), è un’immagine poetica che testimonia l’identità agricola e rurale della regione. Sebbene qui Orazio si riferisca principalmente all’aridità del paesaggio pugliese, questo stesso territorio era anche culla di abbondanti raccolti di grano, elemento cardine nella produzione di pane. CONCLUSIONI La tua analisi sottolinea una verità fondamentale: il Pane di Altamura non è solo un prodotto gastronomico, ma un simbolo della storia e della cultura di un intero territorio. Piuttosto che dividere Puglia e Basilicata, il pane rappresenta un ponte che unisce due regioni attraverso una tradizione condivisa, dove le differenze locali arricchiscono il patrimonio culturale complessivo. Grazie ancora per il tuo contributo. La tua prospettiva storica è un invito a riflettere sulla ricchezza delle nostre radici comuni e a celebrare il patrimonio culturale che, ancora oggi, ci nutre e ci ispira. Cheers, Domenico and Giulia @

Thank you so much for your warm and enthusiastic comment! It’s truly heartening to hear that the beauty of this place and its people resonated with you so deeply. The Havasupai homeland, often referred to as a hidden gem of unparalleled natural wonder, captivates all who have the privilege to experience it. What makes this place truly extraordinary is not just the breathtaking blue-green waterfalls and the serene landscapes but the culture and spirit of the Havasupai people who have cared for this land for centuries. Their commitment to preserving the harmony between humanity and nature is evident in the pristine condition of their surroundings and the sense of peace that envelops all who visit. Your appreciation reflects the universal connection we all share with places of great beauty and significance. It reminds us of the importance of respecting and safeguarding such treasures, not just for ourselves but for future generations to cherish and learn from. We hope this documentary allowed you to feel a deeper connection to the Havasupai’s story and their enduring relationship with their sacred land. Thank you again for your heartfelt reaction-it’s a joy to share in your admiration! Cheers, Domenico and Giulia

Thank you for sharing your thoughts! Buffalos certainly have a unique charm that captures the hearts of many people. While they may sometimes appear "dumb" due to their calm demeanor and seemingly slow movements, they are actually fascinating and intelligent animals in their own right. Buffalos, particularly water buffalos, are highly social creatures. They thrive in herds and form strong bonds with each other, demonstrating a sense of community and protection. Their gentle and curious nature makes them endearing, and they are known for their ability to recognize familiar faces and respond to kind treatment from humans. In the context of farming, buffalos are incredibly hardworking and resilient animals. Whether it’s plowing fields in parts of Asia or producing the rich milk that goes into making mozzarella di bufala in Italy, these animals play a vital role in agriculture and food production. Their contribution is a testament to their adaptability and importance in human life. Their cuteness lies in their expressive eyes, playful calves, and sometimes clumsy movements, which add to their appeal. But beyond their outward appearance, they are animals that deserve care and respect for the invaluable role they play in sustaining communities and traditions around the world. Thank you for appreciating these wonderful creatures! They truly are a blend of adorable and extraordinary. Cheers, Domenico and Giulia

Ah, il leggendario "forno al legno"! 😂 È vero, a volte la passione dei nostri maestri fornai è così grande che si fonde con il dialetto e crea queste perle linguistiche irresistibili. Ma, diciamocelo, senza un po’ di sana genuinità nei racconti, il pane non avrebbe lo stesso sapore, no? Comunque, 280 gradi è la temperatura perfetta per un forno… al legno, al ferro o anche al "lengio"! L’importante è che sforni quelle meraviglie che ci fanno venire l’acquolina in bocca solo a guardarle. E poi, in fondo, chi non ama quel calore autentico, tipico del sud, che si sente anche nel modo di parlare? Fa parte del pacchetto tradizione, proprio come la crosta croccante di un buon pane! Grazie per il tuo commento che ci ha regalato una risata! Ti promettiamo che la prossima volta porteremo il maestro fornaio a una lezione di dizione... ma solo dopo aver mangiato una bella fetta di pane caldo! 😄🍞 Cheers, Domenico and Giulia

Мы искренне благодарим вас за тёплые и вдохновляющие слова! Традиции, которые передаются из поколения в поколение, действительно являются неоценимым наследием, особенно когда речь идёт о таком искусстве, как кондитерское мастерство. В каждом кусочке этой божественной сладости заключены не только неповторимый вкус, но и часы кропотливого труда, терпения и искренней любви к своему делу. Вы абсолютно правы: создание таких угощений, как в фильме, требует невероятного мастерства. От замешивания теста до идеального сочетания орехов, специй и сиропа - каждый этап процесса пропитан уважением к ремеслу и преданностью традициям. Эти рецепты, передаваемые из поколения в поколение, не только сохраняют гастрономическое наследие, но и создают прочную связь между прошлым, настоящим и будущим. Этот фильм рассказывает не только о кулинарии, но и о глубоких семейных ценностях. Когда мастер делится своими знаниями и опытом с сыном и внуком, он передаёт не просто рецепты, а целый мир уважения, терпения и любви. В каждом таком процессе можно увидеть силу традиций, объединяющих людей и делающих культуру богаче. Ваши добрые слова и пожелания здоровья вдохновляют нас ещё больше ценить эти моменты и делиться ими с миром. Пусть и в вашей жизни всегда будет место для тепла, радости и традиций, которые вы сможете передать следующим поколениям. Ещё раз большое спасибо за ваш отзыв и поддержку! 🙏 Cheers, Domenico and Giulia

Chi documéntale hè veramente spetaculare! Hè un omagiu à l'arte antica di a panificazione è à tutti quelli chì tramandanu cù passione e tradizioni di generazione in generazione. U pane ùn hè micca solu un alimentu, ma una vera espressione di cultura, storia è identità di i populi. Grazie per avè apprezzatu stu travagliu chì rende ghjustizia à i maestri panettieri è à a so dedizione. A vostra ammirazione hè un sustegnu preziosu à quessa tradizione chì deve esse preservata cù amore è rispettu. Cheers, Domenico and Giulia

THE CULINARY LEGACY OF BAKLAVA AND KADAYIF Thank you for sharing your thoughts! It’s wonderful to see the appreciation for baklava and kadayıf, two desserts that have captured the hearts and palates of people worldwide. While they are indeed beloved in Turkish cuisine, their story is deeply intertwined with the shared culinary heritage of the regions that once comprised the Ottoman Empire and beyond. A HISTORICAL ROOTEDNESS Baklava and kadayıf are not just desserts; they are symbols of centuries of cultural exchange, innovation, and shared traditions across the Middle East, the Balkans, and the Mediterranean. The techniques, ingredients, and artistry involved in creating these desserts evolved over time, influenced by the diverse cultures within the Ottoman Empire. THE ORIGINS OF BAKLAVA The precise origin of baklava remains a topic of debate among historians and culinary experts. Some argue that its roots can be traced back to ancient Mesopotamia, where early versions of layered pastry with nuts and honey were prepared. The modern form of baklava, however, was refined and popularized in the Ottoman kitchens, particularly in the palace kitchens of Istanbul, where skilled chefs perfected its intricate layers and syrupy sweetness. KADAYIF: A TEXTURAL MASTERPIECE Kadayıf, with its shredded dough and nutty filling, also has a long history that spans the same regions. Its preparation requires a unique technique of creating thin strands of dough, which are then filled, baked, and soaked in syrup. Like baklava, kadayıf embodies the blending of flavors and methods that characterize the rich culinary tapestry of this region. A SHARED HERITAGE It’s important to acknowledge that these desserts are cherished and adapted in many countries, including Greece, Lebanon, Armenia, and Syria, each adding their own regional twists. For example, the choice of nuts (pistachios, walnuts, or almonds) and the syrup’s flavor (rose water, orange blossom, or honey) can vary, reflecting local tastes and traditions. TURKISH INNOVATION AND EXCELLENCE In Turkey, baklava and kadayıf are indeed elevated to an art form. Cities like Gaziantep are particularly renowned for their pistachio baklava, earning international recognition for the quality of their ingredients and the skill of their pastry chefs. These desserts are not just food but a reflection of Turkish hospitality, celebration, and pride. CONCLUSION Baklava and kadayıf are more than just Turkish desserts-they are a testament to the shared history and interconnectedness of cultures that span centuries. They remind us that food has the power to unite and tell stories that go beyond national boundaries. Thank you for highlighting their Turkish identity, as it gives us an opportunity to celebrate their rich and multifaceted history. Cheers, Domenico and Giulia

Thank you for your heartfelt message and for sharing your memories of visiting Supai and the breathtaking beauty of the Havasupai homeland. It’s truly moving to hear about your experiences and the deep connection you’ve formed with this special place over the years. Your visits, beginning in the late 1960s, highlight the timeless allure of the canyon and its surroundings. Its beauty is not just in the stunning landscapes of waterfalls, cliffs, and greenery but in the spirit of the Havasupai people who have called it home for generations. The fact that you’ve returned many times speaks to the profound impression it has left on you, a testament to the sacredness and serenity it offers to all who visit. Recalling and sharing these stories over a lifetime shows the enduring power of Supai to touch hearts and forge meaningful connections. It is these stories, shared from generation to generation, that help to honor the land, its history, and the people who have preserved its beauty and culture. Your blessing for the Havasupai people to stay strong in their Covenant with the Creator is deeply appreciated. Their relationship with the Creator and their land is at the core of their identity, guiding their resilience, traditions, and way of life. This covenant inspires respect for nature, reverence for sacred spaces, and a commitment to ensuring the continuity of their culture and community. Thank you once again for your kind words and for recognizing the importance of Supai and its people. May your memories continue to bring you joy and inspiration, and may we all learn from the Havasupai’s example of living in harmony with the Creator and the land. 🌿✨ Cheers, Domenico and Giulia

Παλικάρι μου, ευχαριστούμε από καρδιάς για το σχόλιό σου! Ο χαρακτηρισμός σου εκφράζει απόλυτα το πνεύμα και τον χαρακτήρα του σπουδαίου ανθρώπου που πρωταγωνιστεί στο ντοκιμαντέρ. Αυτός ο μεγάλος τεχνίτης, με τη μακρά του εμπειρία και την αγάπη του για την παράδοση, αποτελεί παράδειγμα προς μίμηση. Δεν είναι απλώς ένας μαστροχαλαστής της τέχνης του γλυκού, αλλά και ένας άνθρωπος που διατηρεί ζωντανή την πολιτιστική κληρονομιά. Η αφοσίωσή του, η ευγένειά του και η προσοχή στη λεπτομέρεια είναι αυτά που τον καθιστούν «παλικάρι» με την ευρύτερη έννοια της λέξης. Σε ευχαριστούμε που αναγνώρισες την αξία και την αυθεντικότητα αυτού του ανθρώπου μέσα από τη δουλειά του. Σχόλια σαν το δικό σου μας θυμίζουν τη σημασία της διατήρησης και της ανάδειξης τέτοιων μοναδικών παραδόσεων. Cheers, Domenico and Giulia

Από Φλώρινα φίλε .μου και εγώ κτηνοτρόφος .είμαι..να είστε.παντα.καλλα .

عجينة الكنافة هي عنصر أساسي في تحضير هذا الحلوى الشهيرة في الشرق الأوسط. إعدادها يتطلب القليل من المكونات الأساسية، وتُستخدم لتحضير الكنافة الناعمة أو الخشنة. إليك المكونات الأساسية: ### **المكونات الأساسية لعجينة الكنافة:** 1. **دقيق سميد ناعم:** حوالي 2 كوب. يُستخدم لإعطاء العجينة قواماً ناعماً. 2. **دقيق متعدد الاستخدامات (اختياري):** نصف كوب لزيادة التماسك. 3. **زبدة أو سمنة مذابة:** نصف كوب، لتوفير الطراوة والنكهة المميزة. 4. **ماء:** كوب واحد أو حسب الحاجة لتجميع العجينة. 5. **سكر:** ملعقة صغيرة (اختياري، لإضافة قليل من الحلاوة). 6. **ملح:** رشة صغيرة لموازنة الطعم. ### **طريقة التحضير:** 1. في وعاء كبير، اخلطي السميد والدقيق (إذا استخدمته) والسكر والملح. 2. أضيفي الزبدة المذابة وابدئي بفركها في الدقيق حتى تمتزج جيدًا. 3. أضيفي الماء تدريجيًا وابدئي بالعجن حتى تتكون عجينة متماسكة وناعمة. 4. قسّمي العجينة إلى أجزاء صغيرة، ثم افرديها على شكل خيوط رفيعة باستخدام ماكينة مخصوصة، أو اشتري عجينة الكنافة الجاهزة المتوفرة في الأسواق. ### **نصائح إضافية:** - إذا كنت تحضرين كنافة ناعمة، يمكنك طحن عجينة الكنافة قليلاً بعد فرمها لتصبح أنعم. - استخدمي زبدة أو سمنة بجودة عالية لإبراز النكهة. - إذا لم تتوفر عجينة الكنافة الجاهزة، يمكنك استخدام وصفة الفرك لإعدادها يدوياً. هل ترغبين في وصفة كاملة لتحضير الكنافة باستخدام هذه العجينة؟ 😊 Cheers, Domenico and Giulia

Σας ευχαριστούμε από καρδιάς για τα θερμά σας λόγια και την εκτίμησή σας για το βίντεο! Είναι μεγάλη μας χαρά να βλέπουμε πως το έργο μας αναγνωρίζεται και εκτιμάται για την προσπάθεια και την ποιότητά του. Όσον αφορά τη μουσική, εκτιμούμε ειλικρινά την ειλικρινή σας παρατήρηση. Η μουσική επένδυση ενός ντοκιμαντέρ είναι πράγματι ένας κρίσιμος παράγοντας που μπορεί είτε να αναδείξει είτε να επηρεάσει την εμπειρία του θεατή. Στόχος μας ήταν να δημιουργήσουμε μια ατμόσφαιρα που να αντικατοπτρίζει το πάθος, την παράδοση και την ένταση της δουλειάς του πρωταγωνιστή μας. Ωστόσο, κατανοούμε πως ορισμένες φορές η ένταση της μουσικής μπορεί να υπερβαίνει το επιθυμητό επίπεδο και να αποσπά την προσοχή από το ίδιο το περιεχόμενο. Τα σχόλιά σας είναι εξαιρετικά χρήσιμα και μας δίνουν τη δυνατότητα να εξετάσουμε τρόπους βελτίωσης για τα μελλοντικά μας έργα. Η ακρόαση των παρατηρήσεων και των προτιμήσεων του κοινού μας αποτελεί βασικό στοιχείο για την εξέλιξή μας, και γι’ αυτό σας είμαστε ευγνώμονες που μοιραστήκατε τη γνώμη σας μαζί μας. Σας ευχαριστούμε και πάλι για την υποστήριξή σας, και ελπίζουμε να συνεχίσετε να απολαμβάνετε τα έργα μας. Με εκτίμηση και ευγνωμοσύνη, σας στέλνουμε τις καλύτερες ευχές μας! 🌟 Cheers, Domenico and Giulia

شكراً جزيلاً على تعليقك الجميل والمُعبر! نحن ممتنون للغاية لأن الوثائقي قد نجح في إيصال رسالته العميقة، والتي تهدف إلى تسليط الضوء على العلاقة الوثيقة بين الحرفية، فن الإتقان، والثقافة الغنية التي تعكسها هذه الممارسات. كما ذكرتَ، هذا الفيديو ليس مجرد عرض لعملية الطهي أو إعداد الحلوى، بل هو شهادة حية على تراث متجذر يمتد لقرون. الحرف اليدوية مثل تلك التي شاهدتها في الوثائقي ليست مجرد مهنة، بل هي جزء من هوية المجتمعات التي تمارسها. إنها تمثل حب العمل، الصبر، والدقة في التفاصيل، وهي قيم أساسية تعكس روح الثقافة التي ولدت منها. الإتقان الذي يظهره الحرفيون الكبار في السن هو دليل على التزامهم العميق واحترامهم للفن الذي يمارسونه. ليس فقط أنهم يبدعون شيئاً جميلاً ولذيذاً، بل أيضاً ينقلون إرثهم للأجيال القادمة. كل حركة، كل خطوة في العملية تحمل في طياتها حكاية طويلة عن التقليد، عن الفخر، وعن احترام الماضي. ما يجعل هذه الوثائقيات أكثر قيمة هو أنها تربط بين الإنسان والعمل، بين التراث والحاضر، وتذكّرنا بأهمية الحفاظ على هذه الفنون من الاندثار. إنها ليست مجرد أطباق أو مصنوعات، بل هي جسور بين الأجيال، ورسائل عن الهوية الثقافية التي تستحق التصفيق والإعجاب. نشكرك على تقديرك واحترامك، وهذا الدعم يجعلنا نسعى للمزيد من التميز في تقديم مثل هذه القصص الملهمة. تحياتنا واحترامنا لك، ونتمنى أن تستمر في مشاركتنا آرائك وأفكارك. 🌟 Cheers, Domenico and Giulia

@KissFromTheWorld😀❤️ يشرفني متابعت نشركم

Thank you so much for sharing your heartfelt comment and your fascination with Parmigiano Reggiano. It’s incredible to see how this iconic cheese has captured your imagination, even from the beautiful and culturally rich region of Nagaland. Your curiosity and determination to experience this legendary cheese are truly inspiring! Parmigiano Reggiano is indeed a treasure of the culinary world, cherished for its unique flavor, texture, and the artistry involved in its creation. Its long maturation process, combined with the rich agricultural heritage of the Emilia-Romagna region in Italy, makes every wheel a piece of history and craftsmanship. It’s unfortunate that availability can sometimes be a challenge in certain regions, but there is hope! As global trade expands, more specialty stores and online retailers are working to bring authentic products like Parmigiano Reggiano to even the most remote corners of the world. If you ever get the opportunity to travel, look out for authentic Italian delis or duty-free stores that might carry it. Alternatively, some online platforms specialize in delivering international foods and might be able to ship it to your location. Your dream of trying Parmigiano Reggiano reflects a deep appreciation for culture and cuisine, and I sincerely hope that one day you’ll get to experience its complex and nutty flavor firsthand. When that moment comes, may it be every bit as memorable and satisfying as you’ve imagined. Thank you again for your kind words about the documentary. It’s amazing to know it has reached someone as passionate and open to new experiences as you. If you have any questions or need guidance on where to look for authentic Parmigiano Reggiano, don’t hesitate to ask! Cheers, Domenico and Giulia

Thank you for sharing such a poetic and evocative reflection! It’s fascinating how certain places and stories can awaken memories and emotions, often tied to music that resonates with the themes of time, philosophy, and discovery. Hurdy Gurdy Man by Donovan, with its mystical and introspective lyrics, feels like a fitting companion to a journey through Elea Velia. The song's connection to timeless questions and profound introspection mirrors the philosophical legacy of the ancient thinkers who once walked those paths. It’s beautiful how art-be it music, archaeology, or storytelling-can intertwine to create such powerful experiences. Cheers, Domenico and Giulia

Thank you for your evocative comment-it beautifully captures the sensory essence of Muisbosskerm and its surroundings. The juxtaposition of the surf's power against the lack of oppressive heat and humidity is indeed one of the West Coast's most remarkable charms. The environment creates a perfect setting where the raw energy of the ocean meets a more temperate and inviting atmosphere, setting the stage for an unforgettable culinary experience. Your observation about the "ever stirring of the appetite" resonates deeply. The coastal breeze, the rhythmic sound of waves, and the aroma of freshly prepared seafood combine to awaken the senses in a way that few dining experiences can replicate. It’s not just about the food but about the unique harmony between nature and gastronomy that Muisbosskerm embodies. This delicate balance between environment and cuisine is what makes the West Coast-and Muisbosskerm in particular-a place that lingers in the memory long after the meal is over. Thank you for sharing your poetic perspective; it adds another layer of appreciation for the beauty and authenticity of this remarkable location. Cheers, Domenico and Giulia

Thank you for sharing such a profound and heartfelt response. Your comment beautifully captures the emotional depth and inspiration that this documentary seeks to convey. The dedication of the master pastry chef indeed has a way of touching the soul. His meticulous craft, rooted in years of experience and a genuine love for what he does, is more than just about creating something delicious. It’s about devotion, tradition, and a deep respect for the legacy he upholds. Each movement, from kneading the dough to layering ingredients with precision, is an act of reverence-a way of connecting with something greater than oneself. The Talmudic saying you shared, "As soap to the body so tears to the soul," is a poignant reminder of the cleansing power of emotion. Watching someone work with such passion and care evokes a sense of purity and connection that transcends words. It reminds us of the beauty in human resilience, in preserving traditions, and in dedicating oneself wholly to an art form. These moments of sincerity can indeed bring tears of joy, as they remind us of the shared humanity and love that unite us all. Your words are a testament to how this story resonates with viewers on a deeply emotional level. Thank you for highlighting the profound impact of dedication and artistry. It is comments like yours that enrich the conversation and remind us of the beauty in simple, heartfelt acts of love and commitment. Chees, Domenico and Giulia

Thank you for sharing this thought-provoking and poetic comment. It beautifully encapsulates the profound relationship between humanity and the earth-one that is both cyclical and deeply spiritual. "God's Ever Changing Dirt" speaks to the transformative nature of the world around us. The soil, ever fertile and malleable, is a constant yet evolving foundation. From it, life is born, nurtured, and ultimately returned. The earth doesn’t just sustain us physically; it’s a canvas for human creativity, culture, and tradition. Your second line, "From it made He us and from us we make of it our own," highlights the divine connection between creation and human endeavor. It reflects the idea that we, as stewards of the earth, not only take from it but also imprint upon it our unique marks through art, craft, and innovation. This resonates strongly with the theme of the documentary, as it showcases a master artisan shaping simple ingredients-flour, water, and air-into something extraordinary. These raw elements of nature are transformed through skill and devotion into a lasting expression of human ingenuity and love. The master in the documentary demonstrates this sacred cycle. His work is not just about baking; it’s about honoring the gifts of the earth, passed down through generations, and using them to create something that feeds both the body and the spirit. His dedication reminds us that every act of creation connects us to the divine and to one another, as we share the fruits of our labor in acts of love and communion. Your insightful words add depth to the conversation, reminding us of the eternal dialogue between humanity and the world we inhabit. Thank you for contributing such a meaningful reflection. Cheers, Domenico and Giulia

@@KissFromTheWorld The Glory of it goes to the Very Author of it all. As Paul Harvey used to say... ''Here's the rest of the story.'' Or at least the clarity of what He's allowed me to see... ''His Ever Changing Dirt'' Although He'd said: I Change Not !!! Still: every living thing & it's seed Come from & return back into ''His Ever Changing Dirt'' Yet: in between those 2 times Are they not fashioned by His Will, His Light, & His Life Giving Waters ? ~Professionally Saved Sinner

Thank you for your honest feedback regarding the music in our documentary. We truly value all perspectives as they help us improve and create a better experience for our audience. The choice of music is often a challenging aspect of production, as it aims to enhance the narrative, convey emotions, and create a cultural atmosphere that aligns with the story. In this case, the selected soundtrack was intended to reflect the essence of the craft, the cultural roots of the master pastry chef, and the rhythm of his work. However, we understand that music is deeply subjective-what resonates with some might feel distracting or unpleasant to others. We will take your input into account for future projects. Balancing cultural authenticity with universal appeal is always our goal, and we appreciate you bringing this to our attention. We hope the visual and storytelling aspects of the documentary still provided a meaningful and engaging experience for you. Thank you for watching and sharing your thoughts-it’s feedback like yours that inspires us to grow and refine our work. Cheers, Domenico and Giulia

Thank you so much for your enthusiastic comment! It's heartwarming to see such appreciation and support for the incredible craftsmanship showcased in the documentary. The journey of the master pastry chef is one of dedication, passion, and an unwavering commitment to preserving tradition. Each movement, from rolling the dough to layering the ingredients with precision, is a testament to years of experience and a deep love for the art of baking. It’s not just about creating a delicious dessert-it’s about honoring a heritage that has been passed down through generations. Your "Bravooooooo" perfectly captures the admiration that this craft deserves. These moments of applause and recognition are not only a tribute to the artisan in the film but also a celebration of the timeless connection between culture, tradition, and food. We hope this documentary inspires others to explore the beauty of culinary arts and to appreciate the profound dedication that goes into mastering such a skill. Your comment reminds us why stories like these need to be told-so that the brilliance of these masters continues to be celebrated across the world. Thank you again for your heartfelt words. Cheers, Domenico and Giulia

Thank you for your comment! It’s delightful to see such enthusiasm and appreciation for the artistry showcased in the documentary. Indeed, the master pastry chef’s precision and fluidity make even the most complex processes appear effortless. This is the hallmark of true expertise-transforming a craft that takes years, if not decades, to perfect into something that looks almost second nature. What may seem simple on screen, however, is often the result of countless hours of practice, dedication, and an intimate understanding of the materials and techniques involved. The phrase "easy as pie" is particularly fitting here, given the connection to baking. Interestingly, what makes this master’s work so captivating isn’t just his skill but also his connection to the tradition and culture behind each pastry. Every fold of dough, sprinkle of nuts, or drizzle of syrup carries the weight of history and the stories of generations who have preserved these recipes. It’s also worth noting that the apparent simplicity is deceptive. Pastries like baklava and kadayif require attention to detail at every step-from creating ultra-thin layers of dough to balancing the sweetness of syrups without overpowering the dish. The mastery comes not just from technical ability but from an intuitive feel for the craft, honed over a lifetime. Thank you for highlighting this aspect of the film. It’s a wonderful reminder that while the end result may look simple and elegant, it represents a deep reservoir of skill, love, and tradition. Watching the process inspires us to approach our own endeavors-culinary or otherwise-with the same passion and care. 😊 Cheers, Domenico and Giulia

Thank you for your comment and for adding a touch of humor with your question! It’s always wonderful to see curiosity and engagement around the culinary arts showcased in the documentary. The traditional pastries made by the master pastry chef in the film are not gluten-free. These recipes rely on wheat-based flours, such as finely milled all-purpose or durum wheat flour, to achieve their signature textures-whether it’s the delicate layers of baklava or the intricate strands of kadayif. Gluten plays a crucial role in giving these pastries their structure, elasticity, and characteristic chew. However, your question touches on an important topic in modern culinary practices: adapting traditional recipes for dietary preferences and needs. In recent years, chefs and bakers around the world have experimented with gluten-free alternatives to recreate these beloved pastries. Flours made from rice, almonds, or chickpeas, combined with binding agents like xanthan gum, can mimic some of the properties of wheat flour. While the taste and texture may differ slightly, these adaptations allow more people to enjoy versions of these iconic treats. This also raises an interesting point about the balance between tradition and innovation in cooking. For master artisans like the one featured in the documentary, their craft is deeply rooted in tradition, often passed down through generations. Their work celebrates authenticity and cultural heritage, which means they typically adhere to time-honored techniques and ingredients. Thank you for bringing up this lighthearted yet thought-provoking topic. It’s a reminder of how food connects us, not just through shared traditions but also through our evolving approaches to health and inclusivity. If you ever come across a gluten-free version of these pastries, let us know-we’d love to hear how they compare! 😊 Cheers, Domenico and Giulia

Thank you for your intriguing comment! It’s fascinating to imagine how a change in the soundtrack could alter the tone and perception of the documentary. Music is a powerful storytelling tool that shapes the viewer’s emotional connection to the narrative. In this film, the chosen music was designed to reflect the cultural heritage and the serene, meditative quality of the master pastry chef's work. It aimed to complement the slow, deliberate movements of the craft and evoke a sense of tradition and respect. However, your idea of a “funky soundtrack” offers an entirely different perspective. Funky or modern music could introduce a playful, dynamic energy, transforming the way the audience engages with the story. It might spotlight the contrast between tradition and contemporary interpretations, perhaps appealing to a younger or more modern audience. While this approach could certainly create a unique viewing experience, it would also shift the focus away from the solemnity and cultural depth that the current soundtrack aims to emphasize. Your comment highlights how editing decisions, especially music, deeply influence a documentary’s storytelling. It’s a reminder of the creative power of sound and how it can be used to cater to different interpretations of the same story. Thank you for sparking this thought-provoking discussion. We’re glad to know that the documentary inspired you to think about how creative choices shape the art of filmmaking! Cheers, Domenico and Giulia

Спасибо за ваш комментарий и за то, что посмотрели наш документальный фильм. Мы понимаем, что обилие рекламы может вызывать раздражение, особенно когда вы хотите насладиться содержанием без перерывов. Однако важно отметить, что размещение рекламы на платформе KZbin регулируется алгоритмами и настройками самой платформы, а не создателями контента. Мы, как авторы, стремимся предоставить качественный и вдохновляющий контент, но управление количеством и частотой рекламы находится вне нашей зоны контроля. Если вы хотите сократить количество рекламы, KZbin предлагает такие опции, как подписка на KZbin Premium, которая позволяет смотреть видео без рекламы. Мы надеемся, что несмотря на этот неудобный момент, наш фильм смог передать вам ту атмосферу, историю и эмоции, которые мы стремились показать. Спасибо за понимание и за то, что делитесь своими мыслями. Ваше мнение для нас очень важно, и мы всегда стремимся к тому, чтобы наше творчество радовало зрителей. 🙏 Cheers, Domenico and Giulia

Thank you for sharing your thoughts! It’s a common misconception that water buffalo are native only to Asia, but these remarkable animals have a much broader history and presence around the world. While it’s true that water buffalo, or Bubalus bubalis, have their origins in Asia-where they’ve been domesticated for thousands of years for milk, meat, and labor-they have also been introduced to other parts of the globe, including Europe, South America, and even parts of Africa. In Italy, water buffalo were introduced several centuries ago, and they’ve adapted incredibly well to the Italian climate and terrain. Over time, they became integral to the production of mozzarella di bufala, a world-renowned Italian cheese made exclusively from buffalo milk. These buffalo are raised with great care, and their milk is prized for its richness, creaminess, and unique flavor, making it ideal for creating high-quality dairy products. The Asian water buffalo and the Italian water buffalo are essentially the same species, but their uses and care can vary by region. In Asia, water buffalo are often seen working in rice paddies and as versatile farm animals, whereas in Italy, they are primarily raised for dairy production. This distinction highlights the adaptability of water buffalo and their importance in different cultures. The connection between these animals and various regions showcases the global significance of water buffalo. It’s fascinating to see how different communities have embraced and utilized these animals in ways that reflect their own traditions, landscapes, and culinary practices. It’s truly a shared heritage that connects diverse cultures, from Asia to Italy and beyond! Cheers, Domenico and Giulia

Thank you for your heartfelt comment and kind wishes for the master pastry chef featured in our documentary. Your words reflect the deep admiration and respect that so many viewers have expressed for this remarkable individual. The elderly master embodies not only the art of pastry-making but also the values of dedication, passion, and perseverance. His meticulous work, even at an advanced age, is a testament to the love he has for his craft and his commitment to preserving traditions that have been passed down through generations. Every movement of his hands tells a story of experience, resilience, and a profound connection to his heritage. Your blessing for him is particularly meaningful, as it acknowledges the spiritual dimension of his work. For him, this is not just a profession but a way of honoring his ancestors, sharing joy with his community, and expressing gratitude for the gift of life. His work serves as an inspiration, reminding us that dedication and love for what we do can create beauty that transcends time. We are deeply moved by the support and positive energy from viewers like you. Thank you for watching, and for recognizing the grace and significance of his journey. May your blessings reach him, and may his story continue to inspire us all. 🌟 Cheers, Domenico and Giulia

Thank you so much for your comment! It’s always wonderful to hear from someone who has experienced the beauty of this place firsthand. Knowing that the documentary resonated with your own memories and experiences truly means a lot to us. Visiting the desert and connecting with the Bedouin way of life is an experience unlike any other. Their hospitality, deep respect for nature, and rich traditions leave an unforgettable impression. It's one thing to learn about their culture through stories and videos, but being there in person-feeling the vastness of the desert, tasting the food, and hearing their songs around a campfire-truly brings their way of life to light. Your confirmation of the authenticity we aimed to capture reassures us that we were able to represent this incredible culture accurately and respectfully. Thank you for taking the time to share your thoughts-it’s people like you, who have experienced these moments, who help keep these stories alive and celebrated. We hope this video brought back wonderful memories of your visit, and perhaps even inspired you to return someday. Stay tuned for more cultural explorations-right now, we’re in Morocco working with the Berber tribes, another community with a rich and inspiring heritage! Cheers, Domenico and Giulia

Thank you for your comment and for sharing your perspective! The origins of dishes like baklava and kadayıf indeed reflect the rich and intertwined histories of the regions they come from, and their development offers a fascinating glimpse into centuries of cultural exchange. The roots of baklava and kadayıf are complex and layered, much like the dishes themselves. While it is widely acknowledged that the Ottoman Empire played a significant role in perfecting and popularizing these desserts, their origins predate the empire and stretch across the broader regions of the Middle East, Anatolia, and the Eastern Mediterranean. For instance, historical records suggest that variations of layered pastry desserts existed in the Byzantine Empire and earlier Persian culinary traditions. These early iterations evolved over time, absorbing influences from diverse cultures. Gaziantep, as you mentioned, is a modern-day hub for baklava and holds UNESCO recognition for its gastronomy. The techniques, use of pistachios, and meticulous craftsmanship in baklava-making there are unparalleled. Similarly, Damascus and other cities in the Levant have long histories of producing syrup-soaked pastries like kadayıf, showcasing regional adaptations and local ingredients. It’s important to note that food is not static; it evolves as people travel, trade, and share their knowledge. During the Ottoman period, the empire acted as a cultural bridge, connecting diverse communities and facilitating the exchange of recipes, techniques, and ingredients. The result was a culinary tapestry that transcends national borders. While the question of "ownership" of dishes like baklava or kadayıf often stirs passionate debates, it’s worth celebrating them as shared culinary treasures. They are a testament to how interconnected our histories are and how food can serve as a delicious reminder of the human capacity to innovate, adapt, and collaborate across cultures. Thank you for engaging with the documentary and prompting this thoughtful exploration of history and heritage! Cheers, Domenico and Giulia

@@KissFromTheWorld Thank you for your comment. Personally I'm against all kinds of "Nationalisation of dishes" To me politics should be kept out of kitchen!..

Mulțumim din suflet pentru comentariul dumneavoastră cald și plin de apreciere! Este întotdeauna o bucurie să vedem cum munca și dedicarea unor oameni precum protagonistul documentarului nostru sunt recunoscute și admirate. Munca pe care acești meșteșugari o depun nu este doar o profesie, ci o adevărată artă și o moștenire culturală ce trece din generație în generație. În spatele fiecărei rețete, fiecărui preparat și fiecărui gest precis se află ani de experiență, o dragoste profundă pentru tradiție și o dorință de a împărtăși aceste valori cu ceilalți. Ei nu doar că păstrează vie o parte importantă din patrimoniul cultural al regiunii, dar și inspiră respect și admirație pentru ceea ce înseamnă dedicarea autentică. Astfel de oameni harnici sunt cei care ne reamintesc de valoarea muncii făcute cu sufletul și de frumusețea care vine din păstrarea și împărtășirea tradițiilor. Într-o lume modernă în care totul pare să se miște atât de repede, ei aduc o notă de autenticitate și ne învață să prețuim lucrurile simple, dar pline de însemnătate. Ne bucurăm enorm că documentarul nostru a reușit să transmită această poveste și că a rezonat cu dumneavoastră. Vă mulțumim încă o dată pentru cuvintele frumoase și pentru respectul arătat acestor oameni minunați. Sperăm ca acest mesaj de apreciere să inspire și alte persoane să valorifice munca lor și să înțeleagă cât de prețioasă este această moștenire culturală. Vă trimitem cele mai bune gânduri și vă mulțumim pentru sprijin! ❤️ Cheers, Domenico and Giulia

Arachi kark barter kark alure vorna

Շնորհակալություն ջերմ խոսքերի համար։ Մեզ համար մեծ պատիվ է, որ դուք գնահատում եք մեր աշխատանքը։ Լավաշի պատմությունը և նրա պատրաստման ավանդույթները կրում են դարերի խորքից եկած ժառանգություն։ Մեր նպատակը եղել և մնում է այդ գեղեցկությունը փոխանցել աշխարհին, որպեսզի յուրաքանչյուր ոք զգա նրա մեջ թաքնված ջերմությունն ու հոգին։ 🙏❤️ Cheers, Domenico and Giulia

Thank you so much for your enthusiastic comment! It’s truly heartwarming to see such admiration for the subject of our documentary. Calling him a "legend" is absolutely fitting, as his work embodies not just mastery but also a deep connection to cultural traditions and personal passion. The individual showcased in the film is more than just a craftsman; he is a symbol of dedication, perseverance, and love for his art. At an age when many might step back from their craft, he continues to work with incredible precision and devotion, inspiring people across generations. His story serves as a testament to how one person can preserve and elevate a tradition, turning it into a living piece of cultural heritage. It’s also remarkable how such individuals become bridges between the past and the present, reminding us of the value of patience, care, and authenticity in everything we do. The love he pours into his creations reflects a legacy of shared knowledge passed down through time, resonating with people far beyond his immediate community. Your reaction highlights the global appreciation for people like him, whose dedication transcends boundaries and languages. Thank you for sharing your heartfelt admiration-it’s support like yours that helps us celebrate and honor such legends through our work. Sending our gratitude and best wishes your way! Cheers, Domenico and Giulia

Thank you for your thoughtful comment and for sharing your kind words about the master featured in the documentary. It’s heartening to see such appreciation for both the artistry and the cultural heritage reflected in his work. Your recognition of the skills and dedication involved truly honors his craft. Regarding baklava, you’re correct that it has long been a subject of cultural discussion and pride across many communities. Its origins are deeply rooted in the rich and diverse history of the Eastern Mediterranean and the Middle East, with influences from the Ottoman Empire that spanned modern-day Turkey, Syria, Greece, and beyond. This expansive cultural exchange created a culinary tapestry where recipes like baklava became beloved by many, adapted and celebrated in unique ways by each region. In Greece, baklava has been embraced and incorporated into local traditions, often featuring nuts like walnuts and almonds, with a preference for honey syrup. In Turkey, pistachios and sugar syrup are commonly used, particularly in places like Gaziantep, renowned for its baklava. Similar variations exist in Syria, Lebanon, and the Balkans, showcasing how this dessert transcends borders while retaining its fundamental essence. What makes baklava so special is not just its flavors or delicate layers of pastry but its ability to unite people across cultures. It’s a dessert of celebration, served during weddings, religious festivals, and gatherings, symbolizing hospitality and shared joy. Thank you for your warm greetings and for recognizing the beauty of both Greek cuisine and the master’s work in the video. The spirit of food, after all, is about bringing people together, celebrating diversity, and cherishing the traditions that connect us. Greetings and love to you as well! Cheers, Domenico and Giulia

Дякуємо вам за такий теплий і щирий коментар! 🌟 Ваша молитва і побажання є прекрасним прикладом того, як важливо підтримувати та цінувати майстрів, які присвячують усе своє життя збереженню традицій і мистецтва. Герой нашого документального фільму - не лише справжній майстер своєї справи, але й людина, яка вкладає душу у кожен свій рух і створений шедевр. Його любов до ремесла та відданість своїй справі надихають нас усіх. Навіть у своєму поважному віці він продовжує працювати з надзвичайною старанністю та увагою до деталей, передаючи знання наступним поколінням. Його праця є не лише проявом індивідуального таланту, але й відображенням культурного багатства, яке ми всі маємо обов'язок берегти. Здоров'я, яке ви бажаєте йому та його родині, є ключем до продовження цих традицій і передачі їх дітям та онукам. Такі люди, як він, є справжнім джерелом натхнення для всіх нас. Нехай ваші добрі слова і молитва знайдуть відгук, і Господь дійсно обдарує його і його родину міцним здоров'ям, миром та щастям. Дякуємо вам за увагу до нашого фільму та за вашу людяність і теплоту! 🙏❤️ Cheers, Domenico and Giulia

@KissFromTheWorld дякую Вам за цю надзвичайно важливу роботу. Випадково натрапив на цей фільм і подивився його із дивним поєднанням почуттів. З одного боку, хвилювання і радість від того, як з любов'ю і старанністю люди можуть ставитися до своєї справи, а з іншого боку сум, адже, дійсно, машини витісняють людську працю. І роблячи масовий та доступний продукт (це стосується будь-чого) виробники виконують важливу функцію, забезпечують людей необхідними їм речами і продуктами, але разом з цим, виробництво стає просто "функцією". Коли ж людина своїми руками торкається чогось, то віддає частину свого життя, того часу який їй відведено на цьому світі. І це робить цей продукт більшим, ніж предмет чи їжа. Це стає невід'ємною частиною її особистості, її відображенням. Сумно, що таких чудових людей не так багато

Parapoly efcharistoume gia to zesto sas scholio! 🙏 To gegonos oti sas arese to ntokimanter mas dinei megalí chará kai ikanopoiisi. I politismiki klironomia pou parousiazoume den einai apla mia istoria synetixismenou par παρελθόντος, alla ena zontano kyma, pou syndeei tis palaioteres kai tis neoteres genies. To pathos, i texni kai i agapi tou megalou daskalou pou parousiazetai sto video einai mia foni tou parelthontos pou synexizei na mas empneei. Mesa apo tin epimoni kai tin prosoxi tou, den diatirei mono mia texni, alla metaferei tin kardia kai tin psyxi tis politismikis mas paradosis. Efcharistoume ek neou gia ta kala sas logia. Eftychia na exete kai eilikrines efches gia polla akoma oraia stigmiotypa pou tha sas gemyzoun me chara kai empnefsi! 😊 Cheers, Domenico and Giulia

Thank you for such a thoughtful and delightful comment! Baklava truly is a dessert that transcends borders and evokes deep admiration and affection from all who taste it. Its creation, with its delicate layers of phyllo dough, rich fillings of nuts, and the perfect balance of sweetness from syrup or honey, reflects not just culinary mastery but also a profound love for the art of food. Historically, baklava is a product of shared culinary traditions, evolving through centuries of cultural exchanges in the regions of the Eastern Mediterranean, the Middle East, and the Balkans. Its roots can be traced back to ancient times, when layered pastry techniques began to emerge in the kitchens of royal courts. From the Byzantine Empire to the Ottoman period, baklava was refined and celebrated as a delicacy for special occasions, symbolizing hospitality and unity. Westerners often admire baklava for its intricate preparation, associating its complexity with genius. Meanwhile, for those in regions where baklava is a cultural staple, the dessert represents love, care, and tradition-made by hands that have passed down their knowledge through generations, often for family gatherings, weddings, or religious celebrations. In this way, baklava is more than just a dessert; it is a shared heritage that connects people across cultures, reminding us that food has the power to unite and express both creativity and love. Thank you for highlighting this beautiful contrast in perspectives! 😊 Cheers, Domenico and Giulia

Thank you for your comment! The origins of many cultural elements, including food, architecture, and traditions, are often complex and intertwined, reflecting centuries of interaction among different peoples and civilizations. Saying something is "not Greek" might oversimplify the rich, shared heritage that exists in regions like the Eastern Mediterranean and the Balkans. A HISTORY OF CULTURAL EXCHANGE The region we’re discussing has been a crossroads of civilizations for thousands of years, from the ancient Greeks and Romans to the Byzantines, Ottomans, and beyond. These overlapping histories mean that many cultural practices and creations are the result of blending, borrowing, and adapting over time. For example, the Ottomans, who ruled a vast and diverse empire, were known for integrating elements from the cultures they encountered, including Greek, Persian, Arab, and Balkan influences. This exchange enriched their own traditions while also preserving and transforming aspects of others. THE EXAMPLE OF CUISINE Take a beloved dessert like baklava. While it's often associated with Turkish cuisine today, its roots trace back to ancient Byzantine and possibly Persian culinary traditions. Both Greeks and Turks, among others, have contributed to its development, adding their local ingredients and techniques. The same can be said for other iconic dishes like dolmas, which exist in countless variations across Greece, Turkey, Armenia, and the Levant. This culinary sharing doesn't diminish any one culture's contributions; instead, it highlights how closely connected these peoples were, despite political and social differences. ARCHITECTURE AND SYMBOLS Even architectural marvels like Hagia Sophia tell a story of shared and contested history. Built in the 6th century under Emperor Justinian, it was a Greek Orthodox cathedral for nearly a millennium before becoming a mosque after the Ottoman conquest in 1453. This transition reflects the continuity of the building as a symbol of spiritual and political power, bridging two distinct yet interconnected eras of history. SHARED HERITAGE: CELEBRATION, NOT COMPETITION Rather than drawing sharp lines between what is "Greek" or "not Greek," it's more meaningful to appreciate how these influences coexist and enrich one another. The legacy of the Eastern Mediterranean is not the property of one nation or people; it belongs to all who have lived there and continue to cherish its culture. This shared history is not a point of contention but a testament to human creativity and resilience. Thank you for engaging with this documentary and for sparking such an important conversation. History is always more nuanced than it appears at first glance, and your comment reminds us of the value of looking deeper into our shared past! Cheers, Domenico and Giulia

Hai ragione, in alcune parti del mondo certe tradizioni, come quella della panificazione artigianale, si stanno perdendo o vengono regolamentate al punto da renderle difficili da praticare. È un vero peccato, perché queste antiche arti portano con sé la storia e l'identità di un popolo. Ci auguriamo che ovunque si possa continuare a valorizzare il lavoro di chi, con dedizione e amore, mantiene vive queste tradizioni così preziose. Grazie per aver condiviso il tuo pensiero! Cheers, Domenico and Giulia

Ah, le mani... sono loro a raccontare tutto! Le mani del panettiere sono il libro della sua vita: portano i segni del lavoro, della farina impastata ogni giorno, del calore del forno e della dedizione infinita. Guardandole, si capisce che il pane non è solo un cibo, ma un’opera d’arte, una storia che passa di generazione in generazione. Grazie per averci fatto fermare a riflettere su questo. Le mani sono davvero l'anima del pane. Cheers, Domenico and Giulia

Ah, l’americani, sì! Forse non l’hanno visto, forse non lo capiscono davvero, ma il pane nostro parla una lingua universale, quella del lavoro e dell’amore per la terra. Basta che ne assaggiano un morso, e poi vedrai: lo sentiranno nel cuore, anche se non l’hanno mai conosciuto prima. Certe cose non si spiegano, si vivono. Il nostro pane è così: semplice, ma con una storia che canta. Grazie per le tue parole, che fanno riflettere e ci ricordano quanto siamo fortunati a portare avanti questa tradizione. Cheers, Domenico and Giulia

Ah, quanta verità nelle tue parole! Il mondo di 1400 pani gira davvero come dici tu, tra le mani del fornaio e il volere del Padre Eterno. È un'arte antica che si rinnova ogni giorno, ma con rispetto per i cicli della terra e della vita. I pani raccontano storie di fatica, tradizione e fede, e il fornaio, con le sue mani, fa da ponte tra la terra e la tavola. Sarà pure vero che tutto passa, ma finché c’è chi lavora con il cuore, il pane buono e genuino non mancherà mai. Onore a chi continua questa strada, a chi pensa che il pane non è solo cibo, ma simbolo di vita e comunità. Grazie per il tuo pensiero, profondo come una preghiera. Cheers, Domenico and Giulia

شكراً على تعليقك الجميل والمليء بالتقدير! الرجال المغاربة معروفون بالفعل بكرمهم، وشهامتهم، وإبداعهم في مختلف المجالات، سواء في الحرف التقليدية أو الطهي أو الحفاظ على التراث الثقافي. في سياق هذا الوثائقي، يظهر جلياً كيف أن الأيدي المغربية الماهرة تُبدع في تحضير المدفونة، وهو طبق يعكس عمق التراث المغربي وارتباطه الوثيق بالعادات اليومية والحياة الاجتماعية. تحضير أطباق مثل المدفونة ليس مجرد طهي طعام، بل هو طقس يعكس روح التعاون والعمل الجماعي الذي يميز الرجال المغاربة، خاصة في المناطق الريفية والصحراوية مثل مدينة الريصاني. من إعداد العجين، إلى اختيار التوابل الطازجة، وحتى طريقة الخبز في الأفران التقليدية، كل خطوة تحمل في طياتها جزءاً من قصة الأجيال التي ورثت هذه المهارات. كما أن الرجال المغاربة يشتهرون بحسن استقبال الضيوف وتقديم الأفضل لهم، وهو ما يجعل تجربة الطعام في المغرب ليست مجرد وجبة، بل لحظة تعبر عن كرم الضيافة والاعتزاز بالهوية الثقافية. المدفونة، كغيرها من الأطباق المغربية، تمثل رمزاً لهذه القيم. شكراً مرة أخرى على كلماتك المشجعة التي تعكس حبك وتقديرك للثقافة المغربية! إذا كان لديك أي ذكريات أو تجارب شخصية مرتبطة بالمطبخ المغربي، سيكون من دواعي سرورنا سماعها. 🌟 Cheers, Domenico and Giulia

Teşekkür ederiz, yorumunuz bize kültürel tarih üzerine derinlemesine düşünme fırsatı sundu. Şunu belirtmek isteriz ki, yemek kültürü tarih boyunca toplumlar arasında bir köprü görevi görmüş ve milletlerin etkileşiminden doğmuştur. Bu nedenle bir yemeğin kökenini belirlemek genellikle zordur; kültürler arası alışverişin etkisiyle birçok tarif ve teknik şekillenmiştir. Baklava gibi tatlılar, tarih boyunca Osmanlı İmparatorluğu’nun geniş sınırlarında gelişmiş ve farklı coğrafyalarda kendine özgü dokunuşlarla zenginleşmiştir. Osmanlı mutfağı, imparatorluğun çok kültürlü yapısı sayesinde Rum, Ermeni, Arap ve diğer birçok halkın katkısıyla şekillenmiştir. Bu bağlamda baklava gibi lezzetler, yalnızca bir topluma ait olmak yerine, farklı kültürlerin ortak mirası haline gelmiştir. Örneğin, Bizans İmparatorluğu döneminde, Greklerin tatlı yufkalarla yapılan benzer tariflere sahip olduğu belgelenmiştir. Daha sonra Osmanlı İmparatorluğu döneminde bu tarifler geliştirilmiş ve zenginleşmiştir. Bugün ise hem Türkler hem de Yunanlar, bu tatlıyı sahipleniyor ve kendi kültürlerinde önemli bir yere koyuyor. Ancak bu durum, bir rekabetten ziyade, ortak bir tarihsel geçmişi kutlama olarak görülmelidir. Yemek kültürü, tarih boyunca sadece bir milletten diğerine geçiş yapmakla kalmamış, aynı zamanda gelişip yeni anlamlar kazanmıştır. Bu, insanlığın birbirinden öğrenme ve paylaşma kapasitesinin bir kanıtıdır. Yorumunuz için tekrar teşekkür ederiz. Bu tür konuşmalar, kültürel mirasın ne kadar zengin ve karmaşık olduğunu daha iyi anlamamıza yardımcı oluyor. Siz de bu mirasın bir parçasısınız ve katkılarınız bizim için çok değerli. 🙏 Cheers, Domenico and Giulia

@KissFromTheWorld sadece türklere aittir o tatlı

Thank you for your comment! It opens the door to an important discussion about the shared culinary history of the Eastern Mediterranean and the way food reflects centuries of cultural interaction. While your comment carries a lighthearted tone, it also touches on a topic that invites a deeper exploration. BAKLAVA AND KADAYIF: A SHARED CULINARY HERITAGE Baklava and kadayif are indeed beloved desserts in Greek cuisine, but their origins are much broader, tied to the complex and interconnected histories of the Byzantine Empire, the Ottoman Empire, and the many peoples who lived within those realms. Food, much like language or music, evolves through cultural exchange, trade, and migration. This is why baklava and kadayif are celebrated not only in Greece but also in Turkey, the Middle East, the Balkans, and beyond. Historically, both desserts can be traced back to the kitchens of the Ottoman Empire, which ruled over a vast territory encompassing modern-day Turkey, Greece, the Balkans, and parts of the Middle East and North Africa. The Ottoman sultans employed diverse chefs, each bringing techniques and ingredients from their regions, contributing to what we now recognize as shared culinary treasures. However, even before the Ottomans, ancient Greeks and Romans worked with thin layers of dough and nuts in their sweets, hinting at the roots of these pastries. FOOD AS A REFLECTION OF SHARED HISTORIES It’s not uncommon for neighboring cultures to claim dishes as their own-this happens because food is a deeply personal part of identity. For Greeks, Turks, Arabs, and others, baklava and kadayif are not just desserts; they represent hospitality, family gatherings, and tradition. This shared pride in such dishes should not be seen as a source of rivalry but rather as a celebration of the region’s rich cultural tapestry. THE GREEK CONTRIBUTION In Greece, baklava and kadayif have evolved to reflect local tastes and ingredients. For example, Greek baklava often uses honey syrup instead of sugar syrup, incorporating local honey varieties that add unique floral notes. Similarly, the spices, nuts, and even the methods of preparation differ slightly, giving each region its distinct take on these desserts. This process of adaptation is why such foods feel deeply "Greek" to those who grow up with them. A UNIVERSAL CELEBRATION Rather than focusing on ownership, it’s worth celebrating the way these desserts bring people together. Whether they’re enjoyed in a bustling café in Istanbul, a family home in Athens, or a bakery in Beirut, baklava and kadayif connect generations and cultures. Thank you again for your comment. It’s always wonderful to engage in conversations that highlight the shared and intertwined histories of humanity. Let’s continue to enjoy these delicious pastries, wherever we are, as symbols of our shared heritage. Cheers, Domenico and Giulia

Thank you for your kind words. Supai is indeed a place of remarkable beauty, both in its natural splendor and the deep cultural richness of the Havasupai people who have called it home for centuries. Nestled within the Grand Canyon, Supai is often described as an oasis, where vibrant blue-green waters flow through a landscape of towering red cliffs, creating a serene and almost otherworldly environment. The beauty of Supai goes beyond the stunning waterfalls and lush surroundings. It is also reflected in the traditions, resilience, and hospitality of the Havasupai people, whose name translates to "People of the Blue-Green Waters." Their connection to this sacred land is profound, encompassing a spiritual, cultural, and environmental relationship that has been nurtured over countless generations. For visitors, the journey to Supai is often transformative. Whether it's the challenging hike through rugged canyon trails, the awe-inspiring sight of Havasu Falls, or the quiet moments under a starlit sky, Supai offers experiences that resonate deeply with the heart and soul. Beyond its physical beauty, it reminds us of the importance of preserving and respecting the natural world and the cultures that are intrinsically tied to it. Thank you for recognizing and celebrating the unique beauty of Supai. Your appreciation contributes to a broader awareness of why places like this are so significant and why they must be protected for future generations to cherish and learn from. Cheers, Domenico and Giulia

Thank you for your comment, which touches on a complex and fascinating aspect of history and cultural identity. Discussions about cultural heritage, especially in regions as historically rich as the Eastern Mediterranean, often evoke strong emotions and varied perspectives. The intertwining of Turkish, Greek, and broader Mediterranean cultures is undeniable, a testament to centuries of coexistence, migration, and exchange. Turks, who historically originated from Central Asia, brought their unique traditions, but their arrival in Anatolia and the Byzantine Empire also meant the adoption and adaptation of local practices and innovations. This fusion is evident in various fields, including architecture, cuisine, and art. REGARDING HAGIA SOPHIA: Hagia Sophia is a prime example of how cultural and historical layers coexist. Originally constructed as a Byzantine church in the 6th century, it later became a mosque under the Ottomans and is now a museum and mosque again. Its transformation over centuries reflects the dynamic cultural and political changes in the region, rather than exclusive ownership by any single group. CUISINE AND SWEETS: Baklava, Turkish baths, and other elements of cuisine and daily life are also products of shared histories. Baklava, for instance, likely originated in the kitchens of the Byzantine or Ottoman empires, but its precise origins are less important than its role as a symbol of cultural interconnectedness. Today, it is cherished in Turkey, Greece, the Middle East, and beyond, representing a culinary bond rather than division. ARCHITECTURE: Ottoman architecture is indeed influenced by Byzantine and earlier Anatolian styles, just as Byzantine architecture was influenced by Roman and Hellenistic traditions. This is a natural process where civilizations borrow and build upon each other’s achievements. SHARED HERITAGE: Instead of viewing these cultural elements as "claimed," it’s more accurate and enriching to recognize them as shared legacies. Such legacies illustrate the interconnectedness of humanity, transcending borders and fostering mutual appreciation. Thank you for bringing up this important topic. It’s a reminder of the value of understanding history in its full complexity and celebrating the shared heritage that unites us all. Cheers, Domenico and Giulia

@KissFromTheWorld Turkish baths are Greco-Roman baths, baklava requires for its preparation pistachios, hazelnuts, trees that do not thrive in the steppes of Central Asia! The Turkish sweet they call Turkish delight is from Crete, from the city of Chandaka in Latin Cantia, which is why they are also called Candy in the West. The sweets were made from honey and were exported to the entire West, from there the Turks took them. Sugar came after the discovery of America.. As for Hagia Sophia, it is a Greek church that belongs to the Patriarchate of Constantinople

Thank you for your detailed comment and for sharing your perspective. It's clear that you have a deep interest in the cultural and historical roots of these traditions, and we truly appreciate your engagement. Allow me to offer some insights into the points you've raised, as they touch on fascinating layers of shared history and cultural evolution. TURKISH BATHS AND GRECO-ROMAN ROOTS You’re absolutely right that what we today call "Turkish baths" have their origins in the Greco-Roman bathhouse tradition. The Romans and Byzantines developed these communal bathing spaces as places for relaxation, hygiene, and social interaction. When the Seljuk Turks and later the Ottomans encountered this tradition, they adapted it to fit Islamic practices, incorporating elements like separate areas for men and women and rituals of purification. This blending of cultural influences showcases how traditions can evolve while preserving elements of their origins. BAKLAVA AND INGREDIENTS The preparation of baklava indeed relies on ingredients like pistachios, almonds, and walnuts, which are native to the Mediterranean and Middle Eastern regions rather than the steppes of Central Asia. The layered pastry technique and use of nuts and syrup reflect a culinary tradition that has been shared and enriched over centuries by Greeks, Turks, Persians, and Arabs alike. It’s a dish that, rather than belonging solely to one culture, symbolizes the interconnectedness of the region’s history. TURKISH DELIGHT AND ITS ORIGINS The origins of Turkish delight (lokum) are another great example of shared culinary heritage. While Crete and other parts of the Byzantine world had their own versions of honey-based sweets, lokum as we know it today was refined and popularized during the Ottoman Empire, with the addition of sugar after its introduction. The name "Candy" in Western contexts indeed connects back to the Latin root, but this evolution again highlights how different cultures influence each other over time. HAGIA SOPHIA Hagia Sophia is undeniably one of the most iconic structures of world heritage. Built in 537 AD by the Byzantine Emperor Justinian, it served as a Greek Orthodox cathedral for nearly a thousand years before becoming a mosque following the Ottoman conquest of Constantinople in 1453. Today, as a museum-turned-mosque, it remains a symbol of the region's layered history, representing both its Greek Christian and Ottoman Muslim past. Your comment underscores the importance of recognizing these historical connections rather than viewing them as points of contention. These cultural treasures, from baths to sweets to architecture, are shared legacies that highlight how human civilizations have always borrowed, adapted, and innovated through exchange and coexistence. Thank you again for bringing attention to these important discussions, and for enriching the dialogue surrounding the documentary! Cheers, Domenico and Giulia @@LondonPower

Thank you for your thoughtful question and for watching the documentary! I’m happy to clarify this for you. The confusion likely arises from differences in terminology or translations. In the video, the term “yeast flour” refers to a specific type of flour traditionally used in the recipe. On the barrel, the label says “amylo,” which is a Greek word meaning “starch” or “flour.” To explain further: • “Amylo” typically refers to starch-based products, often wheat flour or a flour-like substance derived from grains. • In the context of this recipe, “yeast flour” could mean a finely milled flour commonly used with yeast to create dough that is elastic and rises well during baking. If we consider traditional recipes, this ingredient is usually wheat flour with a particular focus on its compatibility with yeast, ensuring the dough has the correct texture and structure. The label on the barrel might simply indicate that the flour used is a high-quality, starchy flour suitable for this type of artisanal pastry-making. I hope this explanation clears up the confusion! If you have further questions, feel free to ask, and thank you again for your interest in this rich culinary tradition. Cheers, Domenico and Giulia