I just made my first Cacio e Pepe! The Cheese started clumping and sticking together, added alittle more pasta water seemed to help. TASTES WONDERFUL!!! Thank you for the wonderful recipe!!

Heirloom tomatoes are the best

is Tuscan ribolita an upgrade,

Spain produces 50% of the world's olive oil. And 70% of the evoo in this video isn't real evoo. This is based on several investigations- 70%! So 7/10 of these bottles are really just virgin oil (not extra) and are mixed with other oils, or are older oils, and have chlorophyll and carotene added for colour and flavour. Sorry to tell you!

do thin crust

What is the background music..I love it

Knowing that I’m very late to the party, in my opinion the best pizza in America can be found in New Haven, CT and the surrounding towns. In New Haven it’s Pepe’s, Modern Apizza or Sally’s. If you ever pass through Connecticut be sure to check them out.

My grandmother cooked bucatini in a thin soup when I was a small child. I used it like a straw to slurp the (lukewarm) soup 😂. Also this is what she used for macaroni gratin ( macaroni and cheese casserole).

Thank you for the video. It is soo true though you really can’t find ricotta in most places in America. Funny enough but I am from Philly and I could find true ricotta easily when I lived there. I moved down the cost and now all I can find is gallbani. It’s works well in desserts but it just not real ricotta in the traditional style. It’s very smooth and very sweet.

Low-fat dairy?? 🤮 I’ll be making it with real dairy, thx

American original Philadelphia takes purea (mashed potatoes) to mind-blowing levels. 🤯😋

I wish i could be their neighbour and hear the sentence "Come over, we got leftovers from our videos"

"Pass me the Philadelphia" is really amusing. Theres a brand of Japanese mayo called Kewpie that my friends and I have always called "Kewpie" as really a catch all term for Japanese mayo and it was rhe only brand we had ever had. When one of them went to study abroad their host family was really confused when they asked for Kewpie instead of just mayonnaise.

... and then there is Jocca, cottage cheese, also known as fiocchi di latte.

EXACTLY, we all know ... ITALIANS love cream cheese from, "The City of Brotherly Love." You need to start buying cream cheeses from Philadelphia … don’t you think so?

I don’t know if that’s unusual. In the US, we do the same. We put Band-Aid in cuts. Some of us say we like to drink Coke (referring to soda).

The chunk was the original. The others were not available years ago.

Question, can the canned tuna, be substituted for canned salmon?? Asking for a friend.

Great video!

NEXT TIME Try the " Sikkim Fireball Brandy"! It's way better!!

With the leftover polenta I put some wax paper on the pan put it in the freezer and freeze it. When it's ready you have to make a wet batter. What matter consists of water flower in any kind of seasonings you like. And yellow food coloring what you going to do is put some flour in a bowl add the water till it's like a consistency of egg yolk only meaning how thick it is when you get to that stage you up add yellow food coloring can an orange looking like really organic egg yolk from a chicken organic egg yolks will be orangish red trust me this is going to work really good plus the yellow food coloring is a tattletale when your flower is perfectly cooked golden brown or just golden looking take your Frozen polenta put it in the basket dip it into the wet batter you want your wet better between pancake batter and crepe batter when you get it that way you got it perfect then dumping in some flour make sure you're better it really good make sure you have your Greece that you're going to deep fry at 3:50 it only takes just a few minutes what you doing is cooking the outside and the inside will stay nice and warm and it's ready to come out I usually salt the polenta while it's floating it has a better chance of getting it evenly my favorite way with polenta lots of cheese in their Parmesan cheese and regular cheddar cheese you want to be like powder mix that with your polenta sort of like cheese grits and when you try this first things are going to come out of his mouth is oh mama now that's a good polenta this is Ray from Foley Alabama God bless you all may God bless you and great success in your videoing remember Jesus is our Lord and savior amen

Have you ever had deep fried polenta

Following your recipe, I ended up having to add ~7% more flour due to it being very runny and sticky. Wonder how you guys made it doughy like that?

If this isn’t the nicest kitchen i‘ve ever seen, i‘ll eat an elephant.

❤

~ There are other brands in America, but Philadelphia dominates the field by a wide margin. Same deal with ketchup and mayonnaise, more than one brand in most stores, but Heinz & Hellman’s rule the roost by a wide margin ~

I found a lovely recipe that had a substitute for Ricotta. I've never cared for Ricotta because I found it dry and tasteless. Yes, I believe it is possible that I just never used the right brand, but... This substitute was to be spread over layers of a pasta dish, but I found the recipe didn't make enough, so I doubled the substitute and was left with a small 2oz amount of cream cheese-- so I tossed it in. Fortunately, I always have the 2 ingredients on hand. So, soften one 8oz brick of Philly Fold in a 16 oz container of Daisy sour cream and blend til smooth. (I will only ever use Daisy-- even my grandmother said it was the closest thing to the farm fresh cream she remembered as a child in the 20s and 30s). That's it. Use it in place of Ricotta-- it has a great flavor and I will never use Ricotta again. Unless, of course, someone can recommend an actual flavorful/moist Ricotta-- I'm game! I used to feel Mozzarella was only used for the pull/stringy effect. I never thought it had flavor either-- but I found a local brand that I am beyond thrilled with (still, I am open to recommendations)! The Petaluma Creamery is only half an hour from my town. One of their brands, Petaluma Gold, is *wonderful*! Haven't tried the other yet... They have a website to order from, but I can't recall how far they'll ship their products. Jic, here's the addy: www.springhillcheese.com Thanx for the recipe! Take good care, all!😊

Is chili flake not a traditional Italian ingredient on this one?

Dishes that have cultural significance and defined heritage have every right to be preserved and not bastardized by dishes masquerading as “authentic cuisine “ even though the the people involved may have originated from the region and adapted to their new food environment, their food while appreciated is not the true food of their culture and homeland as a amateur food historian and a believer in cultural heritage and preservation the stories and traditions and historical significance of food and its influences should be preserved and maintained and dishes that are fusion or adapted can and should be enjoyed, but never substituted or appropriated for the true cuisine

Eva is truly in a class by herself Him..ehh

Harper , my friend, you look more handsome with shorter hair.

how does your wife allow you to pronounce parmeggiano reggiano like that? you are a lucky man in MANY different ways. god bless

Our I got nothin' in the pantry" meal is Aglio e Olio cause flour is always in stock as well as olive oil and usually garlic. If garlic is gone, we replace it by crushed rock salt and black pepper.

I’ve been buying my tuna from a company called natural catch online. Try it once you’ll never buy that canned stuff in the grocery store ever again it’s so much better. Do yourself a favor. Try it!

"Phily" no need for the full name

Native Italians NEVER make grammar mistakes!

Us brits say hoover instead of vacuum cleaner

The best one is blue cheese philadelphia, which I have only seen in Spain. It's so good!

This was so much fun! As for me, my entire life growing up I never really saw my mom, my Nanna or Great Gramma ever measure a darn thing; it was always by feel and sight. To see Harper having learned this is really cool! Now I gotta try my own hand at each of these (and remember to tag). Ciao E gracie

and here i thought cream cheese parm pasta sauce was about the most inauthentic thing you can get- a lot of americans will make this white sauce and call it "alfredo" (perhaps the inauthentic thing about it anyways is saying its the same thing)

So Stinking jealous.

Harper! Spell your latin root language double "L" .... "ll" is "J"! You gotta do pollo as pojo! Don't miss it! (almost a silent J)

Ok, hachet face.

Tuna casserole has LOTS of cheddar cheese, lol.

You gotta butter that bread before smashing the meatball in. Then the sauce and butter seep into the bread!

Italian recipes using cream cheese and mixing fish with cheese? What alternate universe did I fall into? But seriously, these all look great. I made the zucchini and tomato pasta tonight since I already had a block of neufchatel (the lower fat version that Ava said was closest to the Italian Philadelphia) sitting in the fridge and it was excellent!

I thought Italians hate penne lisce?? I never liked them. I prefer penne rigate to hold the sauce better! and wouldn't it be better to use mascarpone (although yes I know Philadelphia is big in Italy!)

Oh my goodness I would love to go to Dasa and take a cooking class with my hubby ❤ Italy & Japan are on my bucket list.

The Strüdel is Germanic food (let's give them this one at least), it's just that Italy is part germanic. Also, Strüdel dough takes part in a larger continuum of fine doughs in the Balkans, Turkey and Arab world with börek, baklava...