Bravo!!!! This will be my next recipe of yours that I make! I have made the soppressata 2x, the first try without the pepper sauce, the second one WITH! OMG it is 10x better with the red pepper sauce. When you make the pancetta how do you store it after it is cured? The 2 of us would not eat that up fast. thank you so much for your knowledge! Love your grandson!

I used to order a 4 cheese gnocchi when I lived in NY, it was SOOOO GOOD. Gino’s of Flushing, NY best Italian food. I’m definitely going to try this.

Bravo Mastro.Ora son' passate 9 settimane dal primo passo.Ho fatto, assaggiato e confermato.Un capolavoro veramente.Un sapporo incredibile. Ti voglio tanto bene.

❤can we have a fermentation process written?

you're not a real italian if you dont have the mario accent

I bet this guy is gonna go viral on like a month or so …..

Just made this, had to taste test, Oh BOY!! Another winning recipe Peiro. Thankyou!! I have been following you and your wonderful channel for a year and our cooking and food has improved SO much! Making this for Christmas..if I can resist the temptation !!

I made this and left in the fridge for 60 days but it came out very hard. Any idea whwre i went wrong?

Great. Thank you

the shot on beer breaking me

I have bought some beef heart - its from Japanese Black cattle. I've never bought heart before, but the butcher convinced me - I actually tried a small piece raw and it was surprisingly good! I like the simplicity of this recipe, but I'm going to add garlic and a little celery, and replace the vinegar with red wine. One of the replies suggested adding cinnamon too, so I'm going to try that as well. I'm looking forward to the finished result - thank you 🙂

Amazing

The recipe looks delicious, but it's difficult to hear your voice because of the very repetitive music, we also miss the gentle sounds of the kitchen and you cooking - please remove the music. x x x

Mmmmm. Delicious. Thanks Piero. Ciao

Overcooked, beef heart should be medium rare or medium.

Magnifico! Grazie mille 😗

My Coppa is losing weight very slowly.... lost 25% in 10 weeks. Is this normal?

I love it! ❤ i will definitly try it at home

Looks delicious, will definitely try this! Thanks!

How hot the oil, capice?

Bravissimo

Just ate my guanciale with your approach after 8 weeks of sitting in the fridge. Was salty like it should and tasted even better than the guanciale i had from the local market in italy. That it was nicely salted and pepery throughout the whole chunck of meat makes me happy that it cured perfectly

Is that a special kind of vacuum bag for charcuterie that allows the pork to dry?

I need to make this since I have a lot of basil plants

Simple ingredients prepared in a simple way - that’s the best way to take your everyday cooking to a higher level.”

i already hate the smell of fennel

Does it have to be 10 days, can it be 6 or 7 days to cure in the fridge😅

Can you do the same thing with eggplants?

Ewww

Hi, yesterday I hang seasoned guancile in the fridge. When I openned fridge I noticed that juices from guanciale started leaking and guancile is wet and there are juices everywhere. What should I do? Just pat it dry with paper towel and put plate under it? Did I screw it? please help :(

Gusikowski Extension

Grande Piero Grazie.

Hello Piero I love your videos and your dialect. I've been trying to find the video for the Red Pepper Puree. But can't find it anywhere.

These look delicious, thanks Piero

I was thinking about trying to make my own Pancetta because it is expnsive, I came across this gem on KZbin. Thank you so much for the perfect example of part of an Italian family making Pancetta. Just the best, I love it.👍👍

When will you buy a mic ? You have so many videos and the sound is terrible on all of them

Well done!:-)

It looks delicious Piero.

hey bro thank you for going thru this step by step.. my suggestion, i think you should do more videos of the process of pickling italian dishes, like this hot oil... sauce, pesto!! mm, pelate peppers, all that.. i would def want to see those.. thanks for the guidance on the hot peppers going to hurry to my kitchen and start this process. grazie bello

Buonissimo Piero 👌👍😁👍

Good afternoon Chef! I have a question. Normally before you eat pork (or chicken) you have to make sure that is is well cooked, otherwise you can get sick. Why is it that we can eat salami or other dried pork and be ok? Is it the evaporation of liquid that makes it ok - or is it the spices that cooked it and make is safe to eat?

Thank you very much, I messed. Thank you so much. God bless you

What a delightful recipe yummy

What a great idea ❤ thanks Piero

Now I can understand why your video views are so low despite having so many subscribers?

I’m making these today since my hot peppers are ready to be harvested

Cooked it last night. Fried everything then transfered it to a slow cooker then poured the Guinness in. Had it tonight for tea. Absolutely amazing. This will be my go to meal. Thanks for sharing.

Lovely, particularly like lemon and basil dressing, thanks piero

Looks fantastic. Making that this week for the family! Thank you.

Nice