OldItaly

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@giovannilofaro2843 Жыл бұрын

Cittadina maestosa del Padovano gloriosa per le illustri terme curative rinomata per la celebrità e la fama storica per il memorabile folclore popolare

@mortenrobinson 3 жыл бұрын

1:21 why oh why? Why is it impossible to find a pesto recipe? A recipe contains exact amounts and measures... we all know the ingredients, however no one has the measures.

@Warmolt48 2 жыл бұрын

because it really depends on preference.

@kille7543 3 жыл бұрын

This looks like somthing from 1970 and it’s soooo slow.

@SFTheOtherSide 3 жыл бұрын

Kille - you have a choice: you can turn it off!

@MsShellectable 4 жыл бұрын

You sea nymph, you!!! Ciao Bella, VeeKee!!!

@nycbklynrmp 5 жыл бұрын

can we use prosciutto meat? we dont have 'coppa' in USA

@OldItaly 5 жыл бұрын

Yes you can.

@johnblount1935 5 жыл бұрын

Yes, I would use cured prosciutto and not cooked ham.

@antoniettamascitti2131 5 жыл бұрын

Amico non sbagliare le orecchiette sono il fiore all'occhiello dei foggiani

@johnblount1935 5 жыл бұрын

D'accordo con te antonietta.

@ugogarufi9326 8 жыл бұрын

she didn't make the pesto herself, what a sick green pesto

@OldItaly 8 жыл бұрын

If you make the pesto yourself, then you are not eating real pesto. Real pesto comes from Liguria with basil grown in Liguria, which is where the pesto that she used in the jar comes from. This is real pesto and not whatever sick green pesto you are referring to.

@ugogarufi9326 8 жыл бұрын

I'm from Genoa, I tasted a real good pesto in San Francisco, a couple of years ago the winner of international pesto championship ( held in Genoa every year , blindfolded jury ) was a chef from San Francisco, this city has an optimal climate for basil,, I suggest, no deep soil, no directly sunshine, and young plants, a proper mixing of all ingredients will give the best flavour and a fresh green color, in case you have to use grown basil, add a spoon of milk, it will avoid the mint ''tail'', sorry if I appeared rude, it wasn't my intention

@OldItaly 8 жыл бұрын

I live in San Francisco and I'm from Rome. I know the chef who won the award in Genova. He is from Genova as well. The basil you find here is minty. It is not like the basil in Genova. It may be good, but it is not the real pesto that you find in Liguria. You are not rude, but I'm surprised that if you are from Genova you are praising pesto made in San Francisco and appearing to say it is better than pesto made in Genova.

@OldItaly 8 жыл бұрын

Here is another video you may be interested in watching: kzbin.info/www/bejne/mqKZmqxqjcxogKs

@ugogarufi9326 8 жыл бұрын

yes,Genoa palazzo Ducale, sala del maggior consiglio, where chef James D. Bowien or Danny Bowien won the award in 2007 or 2008, if I remember correctly chef of italian/Ligurian restaurant in San.Francisco. maybe Farina, I dind't say that pesto of your city is better than ligurian, in S.F.,I just tasted a very good pesto , if you have time have a look at the producers 's greenhouses mainly located at the west coast of Genoa . Even in my terrace if I don't protect basil from direct sunlight the basil get minty, same if plants are overgrown, for my opinion the best season for basil is spring, during winter greenhouses are heated and you don't smell basil as it should , believe me if I say that you may grow a good basil in S.F. city very similar to Genoa. Thanks again

@tonicita9356 8 жыл бұрын

grande Alberto,saluti da Antonio masiello da new york city

@Morterosdemarmol 9 жыл бұрын

marble mortar and pestle: goo.gl/JiKuBS

@westfalenstadion7325 9 жыл бұрын

Beautiful Italy

@SuzanaLinhares 11 жыл бұрын

Ma che meraviglia, io amo il pesto alla genovese. Perche alcuni mettono i fagiolini le patate?

@ailse491 12 жыл бұрын

can you freeze these

@ailse491 12 жыл бұрын

good video thank you

@OldItaly 13 жыл бұрын

There is no smoking involved. The natural high sugar content of these tomatoes is such they are not attacked by bacteria or other biologic agents, so that they can hang outside of people's homes without refrigeration for months.

@emeraldshine 14 жыл бұрын

Grazie ! fascinated by these tomatoes after seeing them on an American cooking show it was mentioned that they are "smoked" - is there actual smoking involved or were they simply referring to their hanging in a dry place for months ?

Ең жақсы KZbin

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