Cheese Gnocchi from Medieval Italy

[@TastingHistory]

Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 60% OFF your subscription ➡Here: bit.ly/TastingHistoryJan

[@danielsantiagourtado3430]

You're the Best max! Keep up the good work

[@KiomonDuck]

Hay Max. Start doing foods from video games and anime. You'll have plenty of content there too.

[@Scorchedseraphina]

Pick?@!9) CBC CB bb ❤

[@Bit-2-Bot]

Will u make a patishapta video this year😋, i came here to remind u cos my maa is making them now with coconut and evaporated milk and palm jaggery

[@astrol64]

I just wanna start eating some gnocci (either kind *grins*)

[@theycallmeJacko]

In Argentina we have a long living tradition of eating gnocchi every 29th of each month. This is also why we call corrupt workers/politicians "gnocchi" because they only show up at the end of the month (for payday)

[@ThinWhiteAxe]

Haha I might steal that term

[@privacyvalued4134]

Joe "Gnocchi" Biden. He pardoned his son, pardoned himself and his family and various people not convicted of crimes on his way out of the White House. Corrupt, corrupt, corrupt. Don't get me wrong: Trump is equally corrupt and will probably do lasting, permanent damage over the next four years...possibly longer if he decides to be king/dictator.

[@devapaths]

you forgot that is tradition to put some money under the plate of gnocchi during the 29 so it can atract fortune next month

[@kayerin5749]

@@devapaths or greedy politicians!😋

[@ary3901]

Argentina mentioned 🇦🇷🇦🇷🇦🇷🇦🇷 no sabía que decirles ñoqui era por la tradición, siempre se aprende algo nuevo 😂

[@fra7427]

15:43 Gnocchi on thursdays became a tradition because of the christian practice of the friday fast (which usually meant you couldn't eat meat, hence the fish on fridays). Gnocchi were considered very filling yet easily available and prepared you for the forthcoming fast.

[@Jeffro5564]

He just said that haha

[@OlEgSaS32]

This reminds me so much of what in eastern europe would be called "lazy varenyky" where dough is made with cottage or farmers cheese, flour, salt, and sugar, rolled into strands, cut and boiled and then served with butter instead of making a separate farmers cheese filling wrapped in a dough like a pirogi or dumpling (hence the "lazy" part)

[@kappa731]

I love those so much! They are always weirdly filling for me though. Maybe because of the cottage cheese, it's pretty nutritious

[@bluebambue]

My family from Russian-German ancestry also has basically the same dumpling recipe

[@Baysha1000]

Yes! We serve them with a sauce made of fruit (often strawberries) boiled with sugar. Or with ground poppy seeds, sugar and butter.

[@tamarothA]

In Poland we have "lazy pierogi", which is basically identical to this but we use twaróg

[@foxykc]

Funny you should mention that because i was wondering how to do it with cottage cheese

[@CleverCover05]

This is wild. My mother literally made this last week. She's been watching you so much, now she knows what you are going to make in the future. Also, yeah, it's delicious af.

[@moscitra]

I live in Italy and gnocchi are pretty much everywhere. They put just a little bit of Parmigiano in the recipe. Depending on the type of potato they use to make them, they adjust the measurement of the flour. Many old ladies (le nonne) make them from scratch and often sell them to restaurants.

[@donkeyhobo34]

I'm in love with you

[@lenalyles2712]

I lived in Germany for many years and visited Italy several times. Absolutely feel in love with the food.

[@christinegraham2579]

I am also in love with the delicious Italian foods!

[@K1ddkanuck]

Aren't these also referred to as gnudi?

[@donkeyhobo34]

@@moscitra I want to marry moscitra

[@Themudeater]

I know this is a little odd, but I want you to know that like some people with disordered habits relating to food or who don’t like eating alone watch mukbangs to help while they eat, I watch you. I hate eating alone but when I have to force myself to, I always play your videos to help stir the appetite. Thank you!

[@davidruff7514]

I can totally relate to that. You and I should create a way for people from all over the world to share a meal together. Call it IFeast or something

[@spoonsfull]

​@@davidruff7514: No joke, but if you DO make it happen, I bet you will be rich beyond belief. It would be super cool to share a meal with people from all over the world, especially to learn what others eat for breakfast or dinner.

[@bethanyc5786]

You're not alone. Due to a medical issue I have no appetite. I don't ever feel hunger. But I'm oddly fascinated by other people eating, or describing food to me. This condition is relatively new. I find myself very envious of people with big plates of food. Even when I can eat it's only small portions. What I wouldn't give for a huge bowl of gnocchi in something like a vodka sauce, with good grated hard cheese on top!

[@maeve4686]

Thankyou for sharing this. I never understood what a service Mukbang offered...not only entertainment & history from Max, but from caring human beings, such as yourselves, sharing personal information helps so many others know they're normal & not to be embarrassed about this & educating us that didn't know ! Thanks & have a lovely life.. ❤

[@adityathakur6435]

​@@davidruff7514 omg...that would be so great!!!!

[@1Ringsmith]

I count myself lucky to share my life with a lady who learnt to cook gnocchi alla romana years ago, semolina based, light, beautiful & gorgeous ! ( so is the gnocchi...)

[@ReaperCH90]

Gnochi is a plural, but congrats on the lady

[@ginahaider8205]

​​@@ReaperCH90 "so ARE the Gnocchi" But as a dish... never mind. Happy now? But you wrote GNOCHI. Who made the bigger mistake? (🤫You)

[@tgbluewolf]

I love the implication that your lady is semolina-based. 😂

[@MossyMozart]

@@tgbluewolf - She sounds delicious.

[@MossyMozart]

@@ginahaider8205 & @ReaperCH90 - Girls! Girls! You're _BOTH_ pretty!

[@Michael-es4dt]

Brand new medieval (period I generally find most interesting) tasting history episode, with just enough time to watch before I go and play D&D? what a fantastic afternoon I am having.

[@craig.a.glesner]

What?! You’re actually playing D&D? Lucky bugger. Have a good time and make a level. :)

[@ShellyS2060]

May you roll many nat 20s when appropriate

[@wumologia]

Max, I live in Poland, Eastern Europe and for the time immemorial we've had this local variation on gnocchi going on, called "pierogi leniwe" (lazy pierogis.) It's a simple dish designed by and for the poor - and it's amazing. The dough consists of white curd cheese, egg and flour, mixed by hand and rolled into a thick rope, cut into short pieces and then boiled just like yours. We serve it with butter and sugar on top. I started adding cinnamon on my own as an adult. Who knew that I inadvertently went in Bartolomeo Scappi's noble footsteps. Isn't cooking an adventure?

[@marcinmiklaszewski9336]

We are using cinnamon and sugar with leniwe in my family as long as I can remember.

[@chrisshepherd6878]

@wumologia you are so lucky.in 2013 I went to Vienna, Budapest, Krakow and then to Prague. I would love to move over there .any ideas how to or what I need to know any information would be very appreciated. Chris from Australia

[@DonnaBarrHerself]

I always have more tofu than cheese. I wonder...

[@Alex_Koban]

Holy shit, polish had them too? We had "lenivye varenyky" in Ukraine. My mind was blown when I realised, I ate medieval style pasta when I was a kid

[@SigriedBuchweitz]

Here in Brasil, in the cities that were colonized by germans, we make a dish called Klöße, which is a thick dough cooked like gnocci. I don‘t know if they still do it in Germany, since many habitudes that persist here have already vanished there.

[@spacecowboy5486]

In the letter at 7:14 you can see that Guerrini sent it to Giosuè Carducci, who was one of if not the most prolific Italian poet of the 19th century. So that's probably the reason why Guerrini thought he would've been interested in an antique manuscript

[@naamadossantossilva4736]

Was he a nationalist?That would surely increase his interest even more.

[@resmaurow]

@@naamadossantossilva4736he was considered the poet of the Kingdom, but I wouldn't call him a nationalist, though he was quite conservative. Because of that he has been despised by modernist critics and now he's often skipped in Italian literature courses in high school. I suggest reading his epistolary with Annie Vivanti (there is an Italian edition titled "Addio caro orco", but I don't know if it was ever translates) to get a real insight of the man (who was so sweet).

[@notmyname327]

7:36 "Because who needs a toaster when you can have a... reconstructed medieval manuscript" made me lol

[@NioneAlmie]

I love how all of the best youtubers are former theatre kids. Max puts his theatre training to great use.

[@alessandrocoatti5186]

7:20 max doesn't mention it here but the letter and gift are for Giosué Carducci, who is among the most important italian poets and first Italian to win the nobel prize for literature. Just a very interesting coincidence Noticed as soon as i commented this that someone already pointed it out, but oh well

[@Fraxxxi]

Scappi Doodle went to town, unknown if on a pony, he rolled a gnocchi on cheese grater, and called it macaroni

[@ShanRenxin]

Scappi Doodle keep it up, Scappi Doodle Dandy, mind the cardinals and the Pope, and with the cheese be handy!

[@SylverstoneKhandr]

I'm a bit scared at how easily I was able to sing this in my head. 🤣

[@chrisshepherd6878]

😅

[@Blue_Grass_Girl]

Cheese. It's cheese. Have to make those. Love cheese.

[@danielmantell3084]

Seriously. I thought Gnocchi was already pretty great, but this is a revelation. I don't think I've ever wanted to try a recipe from this channel more than this one.

[@VALERIAN19899]

Omg right! Cheese is my favorite food group 😂

[@theoriginalbridgetconnors]

I worship at the altar of Cheesus!

[@jeromethiel4323]

Indeed. I have always thought that gnocchi were basically pasta with potato added. Never knew they started as cheese, with a little flour and egg yolk. That sounds a LOT tastier than what you get in the freezer section today.

[@Blondie42]

I particularly love that painting of the medieval man eating while his yellow dog is lying before him with judgmental expression of "Why you no share hoomin?" Nothing has changed. My yellow lab does the exact same thing even for foods toxic to dogs. 13:55 I have a 1918 recipe for Potato Parker house rolls that includes 2 cups of freshly mashed mashed potatoes. After making it as smooth as possible you cannot tell there's "tators" in the rolls.

[@crusher9z9]

truly a food designed for the blender before it existed.

[@svenvalefisk8713]

Dog at 6:14 for anyone looking

[@zap_collection6511]

"hoomin" So cringe 😬

[@Blondie42]

@zap_collection6511 Not nearly as cringe as your trolling

[@jeanmariani1496]

The sheer variety of dumplings available across cultures is breathtaking! They are comfort food in any language. I know it's a pasta, but it cooks like a dumpling, which is what ravioli is too! Lordy I love a dumpling!

[@jeromethiel4323]

Same. Although i prefer mine mainly from the pacific rim. Bao, Mandu, soup dumplings, pot stickers, you name it. But i have eaten a lot of other style dumplings from all over the world, and i haven't met one i hated yet.

[@legregio2]

If you're coming to Italy, you,ll find that there's a VERY SIMILAR recipe to this one, and a very popoular one, called "Gnocchi alla Romana" (Gnocchi Roman-Style). Those are made with the same ingredients (Cheese, semolina flour, egg yolks) adding some nutmeg, the only differences being the shape (they are disk like) and that there's no boiling but they are cooked in a oven after being covered with Pecorino Romano and butter.

[@JKwakulla]

That sounds delicious and would actually fit my restricted kidney diet. You don't have a written recipe you could share? Thanks

[@JKwakulla]

Also, there's a KZbin channel called The Townsend's. Max has collaborated with them before. They have an old recipe for mushroom ketchup. The 2 sound like a match made in heaven to me.

[@sportybaker4273]

I can imagine that the leniwe (Polish for lazy) dumplings might derive from those medieval gnocchi because I mean Poland did have an Italian queen who brought a lot of new food to the court and therefore the country she was married into. 😊 Great episode Max!

[@somethingclever8916]

A lot of cultures had dumplings. It's pretty easy to come up with. Just eggs, flour and boil.

[@kirdi6125]

When i married my husband, a triffle lover, his friend compiled 20 or so trifle recipes from many places and gave that to us as a wedding present. We've gone thru them over the years and discovered our one favorite trifle recipe which has now gone into my book. Super and thoughtful.

[@jjudy5869]

As a retirement gift to a co-worker who loved oatmeal. I made an oatmeal cookbook with all the recipes I could find that looked good using oatmeal. He was looking forward to trying them out as he had no idea oatmeal could be used in so many ways.

[@angelamaryquitecontrary4609]

But is it trifle, or truffle? I think I deserve to know.

[@zap_collection6511]

​@@angelamaryquitecontrary4609I think she's talking about triefftle

[@fruitpunchsamurai4837]

That's wonderful, thank you for sharing

[@lottatroublemaker6130]

I usually make sweet potato gnocchis, plant based ones, but after boiling them, I add them to a hot pan with butter and sage and let them get a bit brown on the outside. That just makes them a lot more interesting, I think. I would bet the same would go for these midieval cheese gnocchis too!!! And serve them with a bit of the butter on top!!! I bet it would be delicious!!! But of course, not meant for me, LOL ☺️

[@Plasmastorm73]

It also brings out the sweet potato flavor more and adds a nuttiness.

[@pinkhope84]

Maybe you can use silken tofu?

[@Erewhon2024]

If you like phytoestrogens. Sweet potatoes may not have much protein, but they do have carotene and won't mess up your endocrine system. ​@@pinkhope84

[@Plasmastorm73]

@ You wouldn't have much flavor then. Tofu is flavorless and absorbs the flavors it's mixed with or cooked in.

[@danielsantiagourtado3430]

1:42 As always your cutaways to sponsors are flawless max! My days are always better with your videos lifting my spirits! Longtime fan! Your enthusiasm is such a joy to watch! Always look forward to more of your amazing content! I’m so proud to be a Tastorian! Hearth please!

[@danielmantell3084]

The one channel where watching the ads isn't a chore. Thanks for not just dialing it in Max.

[@jlshel42]

Good morning Max and all my fellow Tastorians

[@ilikemandalorians9861]

Good evening to you, dear fellow!

[@norahmikkelsen5745]

Good morning!

[@aerynrowe5574]

Good day

[@brendakrieger7000]

Hi!

[@zombieasparagus6021]

Hello there!!!

[@BrunoNascimento-ip6pp]

When you talked about gnocchi being eaten on thursdays, fish on fridays and tripe on saturdays, it immediately reminded me that here in Brazil (or at least in the state of São Paulo), some restaurants with a somewhat fixed menu always serve pasta (or chicken parmegiana) on thursdays, fish on fridays and feijoada on saturdays (which include sausages so... tripe in a way? hahah) Got me wondering if it's a coincidence or some influence of the italian immigrants

[@weldonwin]

Many years ago, in my late teens I would cook for my family once a month and one of the best things I made was Gnocchi with mushrooms and pancetta, cooked in goats butter. Was super simple, just pan-frying the mushrooms and pancetta in the butter while the gnocchi boiled. Then combine in a big dish and sprinkle some pepper over the top and serve-it-forth. This was a favourite to serve if we had people over, especially with a green salad on the side.

[@Plasmastorm73]

🤤🤤🤤🤤🤤 That sounds divine!

[@oonaghmarguerite6752]

​@@Plasmastorm73 This ! Oh definitely this!

[@ArthAlexLp]

We eat gnocchi butter cinammon and raisins in Veneto, it's amazing

[@allthingsnerd.4484]

Good to see you back, Max! Glad you got through the fires ok! We were all worried for you.

[@Plasmastorm73]

I believe he lives in LA proper. No fires there. The fires are in the hills surrounding LA.

[@j.m.b.greengardens968]

In my years in restaurants, I was taught to make gnocchi by rolling the little dough-balls over the back side of a fork to thin out the middles and put a few grooves in them. Once you get the hang of it, they can be prepped quite rapidly.

In austria there is something like "Nockerl" (which are also small lumps of dough). I always wondered whether there is a linguistic connection to the word "gnocchi". "Nockerl" here is translated somewhat to "small bumps/hills" (like in "Nockberge")

[@willjackson1955]

Wikipedia says there is. Also for Salzburg Nockler, even though are not gnocchi per se but more resembling the hills you've mentioned.

[@ViciousCABLU]

Thank you for the awesome content Max Miller from Tasting History with Max Miller please never stop posting

[@GraciDunn]

Thank you so much Max, your videos are always such a perfect mix of fun and educational. I can never get enough! I’m so excited for this recipe, my mom’s family came from Italy so we had a LOT of gnocchi but never heard of cheese gnocchi!

[@katielin2379]

My boyfriend and I really enjoy your tasting history lessons. We also enjoy pasta grannies.

[@enidan_]

Yes, Pasta Grannies is great! Glad to see someone else here mentioning them :)

[@snaxolotl548]

Hey max I just want you to knoe that I've had struggles with eating for years, but your videos help me so much to the point where I put them on every time I eat so thank you so much!

[@Plasmastorm73]

I'm just the opposite. I try NOT to watch when I'm hungry because I end up eating even more. LOL

[@xXTomokoKurokiXx]

9:13 Really interesting point here - my father (a staunch Italian) _always_ mixes cinnamon sugar into riccotta when we have it with any dish, especially savory ones. It adds a really distinct flavor that contrasts the rest of our Italian meals, and I suppose that must have originated from or around Signore Scappi here!

[@PatrickCondra-h4u]

0:40 you dont understand doctor, I am Migliacci

[@Firegen1]

😂

[@JoyfulOrb]

😂 🤡 😢😂

[@feelthejoy]

HA

[@NicoBabyman1]

I don’t get it. Can someone explain the joke please? 😕

[@hugocastermans4048]

@@NicoBabyman1 It's a reference to a joke, which goes as follows: A man goes to the doctor, and says: 'Doctor, I feel miserable. It just feels like life has a way of getting to me, and I don't know what to do.' The doctor has a suggestion: 'The great clown Pagliacci is in town tonight, go to his show and you'll feel much better.' 'But doctor' the man replies 'I am Pagliacci!'

[@kitchentroll5868]

My friend's mother was born in Corsica. Every Thursday, she made a similar sort of cheese gnocchi, but after they were boiled, she would dust them with four and pan-fry them n garlic and butter, then top with grated cheese and crushed toasted pignoli. Usually served as a side dish with her version of Lasagne alla forno, usually served with a bottle of retsina in summer or grappa in winter.

[@sheenachristina2385]

2 weeks ago I made 16th century sausage. Saturday I cooked a Song Dynasty feast. Looks like I am medieval gnocchi tonight. 🤣

[@TastingHistory]

I need to do a Song Dynasty recipe

[@sheenachristina2385]

I made stove baked chicken, Spiced Mustard Greens, Dongpo tofu, char siu, pickled radishes, garlic cucumber, and dumplings- all recipes from either Madame Wu’s or Delicacies of the Song.

[@QwertiusMaximus]

11:57 Max is already talking like an Italian with the hand.

[@dasja9966]

Dang, never seen one of your vids this fast after posting. Nice recipe, can't wait to watch more.

[@lavieestunsonge4541]

Almost reminds me (slightly) of an ancient predecessor of Gnocchi alla Romana. At the time I was very poor and had to devise recipes to make use of what very little I had. I stumbled upon the dish, ground up some dried couscous, that was 100% Semolina, some parmesan and a bit of butter and water. I am happy to say that even though those days are long behind me, dishes prepared during times of hardship will somehow comfort you, when you are destitute and humble you, when you have everything you can possibly need.

[@Kasamira]

In the middle of making gnocchi and I see this video drop. Your timing is perfection haha

[@froggymk]

In Poland we have a popular dish called " leniwe pierogi". It's basically the cheese gnocchi with butter cinnamon and sugar. I see now where it may have originated.

[@webbergj]

There's quite a bit of Italian influence on Polish cuisine around the Renaissance period. After King Sigismund the Old married Bona Sforza, she brought her Italian chefs to Poland and they introduced a lot of new dishes and ingredients.

[@Plasmastorm73]

@@webbergj There's quite a bit of Italian influence on cultures around the world. I've seen similar dishes in even the smallest island nations.

[@vickiekostecki]

I just wanted to say how much I love the setup of the presentation photographs of the final dish. The plates, the accessories, and the artfully arranged ingredients are absolutely beautiful.

[@Plasmastorm73]

Max really thinks out his presentation well. His production quality just keeps getting better and better, so professional now.

[@majintab7710]

Nooo, when in Florence don't skip the sandwich with "lampredotto" and green sauce, it is heavenly

[@aL3891_]

"If you want x" is a really funny way to start a recipe 😊 I imagine it in the voice of a grumpy Nonna being approached by the recipe writer

[@quiteright81]

I make ricotta gnocchi all the time! I prefer them to potato gnocchi because I don't have to wait 2 hours for a potato to bake! They're also jammed with protein, which helps. I like to make sure I handle the dough as little as possible so that the pasta is light, not tough. It shouldn't be that chewy! They also go beautifully with so many sauces. It's so fun to see their origins on here

[@xKore94]

Even though you're not a huge tripe fan you could consider trying out the "Lampredotto" while in Florence since it's one of the most important historical popular dishes, popular as in of the common folk since it was a very appreciated and loved sandwich of the working class even during the Renaissance. Just hop on the Piazzale Michelangelo that oversees the entirety of the city (do it during the evening, it's much more scenic and beautiful with all the lights) and not too far from the panoramic view there will be a vendor which makes a very authentic Lampredotto that is peobably very close if not the same as what was commonly eaten all the way back as well. Fiorentina steak is also hugely popular and very good but to list and explain everything would be a big endeavour in of itself. Regardless, have fun while you'll be visiting around here and be safe, great show!

[@angelamaryquitecontrary4609]

Well thank you very much! Now you've made me want to go there. I shall look at paintings, and eat my own bodyweight in local foods. If you're very good, I'll bring you back some hand-made chocolates.

[@chrisball3778]

Rome's most underrated ruin is the Domus Aurea- Nero's 'Golden House'. It has been preserved underground because his successors buried it and built the Baths of Titus on top. It was rediscovered in the 15th century when a young boy fell through a hole, and found himself in a chamber, surrounded by beautiful painted scenes. These frescos were one of the main inspirations for the Italian Renaissance, with many of the great painters coming to Rome to see them and guide their own creativity. You can book a guided tour of the Domus Aurea and walk the corridors of a palace built by an insane god-emperor, still adorned with delicate hand-painted motifs that were put there nearly 2000 years ago, all underground, whilst the city bustles above your head. It's truly incredible, and I don't know why it's so much less famous than many of Rome's other sights.

[@Laurilue13]

How funny that you did gnocchi today! Today is my chemo day and on chemo day I always have pasta with butter and Parmesan, as it is a chemo belly friendly meal. Today, it’s gnocchi on deck for the pasta. Great timing! 👍

[@margaretkrantz1469]

Good luck with the chemo!

[@MrZarathas]

Oh! If you're going to be in Rome on a day they're open, you simply MUST visit Garum Biblioteca e Museo della Cucina! It's a museum dedicated to the history of cooking and food in general. It's next to the Circus Maximus, so it's not even particularly out of the way, either.

[@intractablemaskvpmGy]

Ricotta works well. Aim for the dough to be very soft- and the reward will be pillow-ey clouds for gnocchi. If the cooked dumplings are stodgy or dense they were made wrong. But even those are pretty good! Fantastic job as always, thanks Max!

[@Blitzkrieg1976]

I'm SO HERE FOR THIS!!! Thanks, Max!❤

[@deathmetalpuppies]

Ever since i’ve been making gnocchi lately i’ve been looking forward to this video! I’ve been using 4 potatoes, an egg or two, with about a cup of flour and making my own cheese sauce, Gonna have to try it this way now

[@JM-lq1tt]

Hi Max, we just got back from our honeymoon in Italy and our big advice for Florence is to a) make sure you have dinner reservations each night or you will struggle to find a place to eat (not an issue in Rome, but it was in Florence) and b) try to book your tickets for the touristy things (Statue of David, Uffizi, etc) for as early as possible in the mornings to avoid delays, long lines, and crazy crowds.

[@Woodclaw]

My mom does a similar recipee two or three per year for what she calls "gnocchi alla romana" (which is a bit of a misnomer since they're not from Rome). The biggest difference is that she prepare the dough in a way similar to polenta, then roll it into a tube and cut it into disks, then sprinkle them with grated cheese and some butter before putting them into the oven.

[@tgbluewolf]

I'm wearing my new "Bedight with Christmas Cheer" shirt while watching this, but as a pasta and cheese fiend this video will make me bedight with cheer any time of the year! Also, thank you so much for the book recommendation! I collect pasta cookbooks so I could honestly hug you through the screen right now (hope that didn't come off weird lol) 🤪

[@TadaNoEssai]

as an italian, your pronounciation is pretty much perfect of every word you said in italian. that's kinda rare when i listen other english natives pronounce them, i'm impressed :D

[@Noneya5241]

The tradition of giving recipes as wedding gifts is a beautiful idea!!! Just think of all the recipes that have been lost from our ancestors that we wish we had taken the time to write down or watch them make!! I have only one cherished recipe from my fathers mother she was famous with family and friends for here cinnamon rolls. I’m scared to make them in case they’re not right lol.

[@lucasdegennaro]

Loved this! Here in Argentina ñoquis, are a very traditional dish, brought by our Italian ancestors, My mom uses the same recipe, that was given to her from her great grandmother, who also got it passed down from her great grandmother, and that recipe is made with ricotta and not potatoes, so they are kinda my favorite kind. also traditionally here, we eat Ñoquis on the 29th of each month. Not sure why...

[@HoJu1989]

I recommend visiting Ostia Antica. It's very near Rome and quite spectacular but not very crowded at all (at least when I visited 15 years ago it was almost empty). It's not as well preserved as Pompeii but you can walk the streets and see the layout, and even get a little lost among the (hopefully empty) ruins.

[@paulwagner688]

When in Florence, do a video on Peposo. THE dish of Tuscany, and one that helped build Il Duomo. Today there's a HUGE peposo festival where everyone puts their recipes on display like a chili cook off.

[@Serenity_Dee]

16:36 Strangely enough, it was Italy that made forks popular in the rest of Europe.

[@shaventalz3092]

They've got the grip down, obviously, and the spaghetti was a mess without forks.

[@lellab.8179]

9:00 Today, in northern Italy, in Friuli Venezia Giulia, they make "gnocchi de' susini": they are big potato gnocchi which have dried or fresh plums inside (the plum is in the center of the "ball") and, after boiling them, they are seasoned with bread crumbs, butter, sugar and cinnamon. They are usually served as a first course, not as a dessert. They are just in the middle: not totally savoury and not totally sweet.

[@Moonpearl121]

OMG - they sound great. Now I have to wait until the susine (damsons) are in season to try and make them.

[@AnnieWarbux]

Geez!! The research that you do is outstanding! I raised my kid on potato gnocchi. It is inexpensive and great fun for kids to help out with. And, YUMMY! Thanks for the History lesson! (Except the kitty cat part.. 🥺) An old Italian woman showed me how to make gnocchi. I have to cut her recipe down from using 10# of spuds!! It makes sense that Thursday would be THE day to make them. More time for more helpers to make loads more. And, the little dumplings can be used as leftover sides, for upcoming meals. Italians are known for large gatherings, for meals. I believe Sunday dinner is most important. Having dumplings and fish leading up to Sunday, is more affordable. It makes sense to me, now, that the word gnoochi could mean knuckle because, that's how the ol' lady did it. I still can't do it well but, she would roll bits of dough toward her and use her knuckle to sort of dent it and flip it over and aside, all at once. Like in The Godfather (3?) with Andy Garcia. She also showed me how to use a butter knife to cut a bit off and flip the knife to use to bulbous end to dent and flick it, aside. She was amazing!! She made them so FAST! She taught me just how important the shape and texture of any pasta, is. You wouldn't want soup noodles for a pasta sauce and ya would't want spaghetti, for soup. Even though, they are essentially the same ingredients. Linguini and vermicelli are a pastas that sauces can stick to easily. But, like, with gnoochi, the sauces will run off, hence, the grooves. The twists and grooves and shapes of pastas are meant for better adhesion, depending on what they are used for and topped with. She told me that a gnocchi does Not have to be perfect or uniform, (like I tried, at first) She said the most important thing is that the little dumplings need to be dented, pinched, crimped, forked over (she showed me that too).... some way and just enough so that a sauce can cling, within the grooves, while eating it. I love gnocchi!!! My favorite is to cook Italian links with green peppers, and lay it on a bed of gnocchi that is smoothered in red sauce!! Yummmm!! 🤌Bella Bella!! Good Job, on you!! You will have a fantastic time in Italy!! Can't wait to see what you get up to. ❤

[@flannelpillowcase6475]

i had to go back and listen to that part again. pretty sure he said calf, not cat, thankfully.

[@jean-baptisteemmanuelli8998]

I am happy to see my island (Corsica) appears in one of your video ! In my region (Castagniccia, in the north of the island) we cook migliacci on chestnut leaf in a pizza oven. It was a great video, always here to see great food and history !

[@paytonturner1421]

I really appreciated videos about recipes from the past and learning how the people at the time use the ingredients. The video was knowledgeable and delicious to watch at the same time.👍🏾😎🤩💯❤️🔥💪🏾🤤😋

[@theBaron0530]

I remember a cook using a fork to mark the uncooked dumplings before tossing them into the water. He said the ridges gave sauces more things to hold onto when served up. Kind of like the ridges on pasta like rigatoni.

[@HextorBane]

I really appreciate that you pronounce gnocchi as it shouold be. But I wouldn't have expected anything less from someone as precise as you. Congratulations for the great job you are doing in this channel 👍👍👍👍

[@zhargidabeoulve]

I know everybody says this, but try and go for a non-touristy place for bistecca...they might get exasperated with you, but the price for quality is incomparable. It is a life changing meal. I heard about chiannana beef my whole life from the many chefs in my family, but I'm the only one who's actually tried it. One of the best meals ever, I wish I could remember the name of the place.

[@HankSielski]

I had bistecca in Florence at a place called Tredici Gobbi (13 Hunchbacks) many years ago. It was delicious!

[@Sabrowsky]

Here's a linguistic factoid relevant to 5:08, in Portuguese, the word "Macarrão", which is a direct derivative of the Italian "Macaroni", is still used to describe any type of pasta, but curiously, I don't think most people would categorize gnocci (or nhoque as we call them here in Brazil) as macarrão.

[@thepagnaet6361]

Have fun in Italy!

[@morrigankasa570]

Cheese by itself is awesome & many varieties are delicious. Potatoes are also amazing, combine them together....EVEN MORE AMAZING & DELICIOUS!!! Anyhow, my favorite thing to get when I go to Olive Garden along with the endless Breadsticks & Salad is their endless Soup and my favorite is the Gnocchi Soup! Cute Growlithe by the way.

[@romanwolf0072]

When in Florence I went to Trattoria Ponte Vecchio and had the “Pecorino and Pear” Stuffed Fiocchi with Robiola Cream and Truffle. It was the BEST pasta I have ever had, I cannot recommend it enough.

[@danielsantiagourtado3430]

Love your content max! You always make tuesdays better! Keep up the good work 😊😊😊😊

[@SuperDaveP270]

I always like all of your videos, and I usually wait for the moment to click the "like" button. In this one the moment came when you said, at 15:31, " isn't that what food is? the talisman of happiness" Superb wordsmanship, you have the heart of a poet

[@SuperDaveP270]

17:22 Who doesn't like cheese?? Nobody I'd want to have dinner with, that's for sure

[@carlopraderio8194]

Hi im from italy, i think you can also do a cool video about “testaroli al pesto”, it’s a very ancient recipe still eaten in the region of liguria, it has a peculiar way of cooking the pasta

[@robertofrigo7454]

If you're coming in Italy in early march, you absolutely must go and visit Venice during the Carnival! Venice (and Veneto in general) has such a diverse and well documented culinary culture i'm confident to say its unmatched. One dish I absolutely recommend is Baccalà a la Vicentina, a dish with an incredible story behind it, and it was the Venetian substitute for hard tack!

[@umpalumpaflea]

You should try making Panforte or Panpepato, a medieval sweet that are still making today (speciality of Siena)

[@ayeah52]

5:02 , actually here in italy gnocchi are usually pretty plain like those in the video, there are grooved ones but they are rare and less popular, at least in my region.

[@Daughterofminerva]

Hi, fellow Italian here ( from Naples). I agree, when my granma makes gnocchi she never makes grooves on them. But I have seen mass-made frozen gnocchi and they had grooves on them.

[@nicolasemboloni9097]

Some context on "migliaccio": in Siena (just south of Florence) it is indeed a flatbread cooked in a skillet, made with eggs, flour, sugar, Christmas sweets and... pork blood, traditionally cooked in winter when pigs are slaughtered. After all, there is saying that you don't trow away anything with the pig ;-) Difficult to find except in families that grow (buy...) a pig to make at home all the cured meats. There is also a kind of cured meat, named "buristo", which contains a good dose of pork blood.

[@fruitpunchsamurai4837]

When my grandad was a kid in Hercegovina, during the winter season him and his friends would go around asking any neighbors who were slaughtering pigs for the pigs' stomachs. They would blow them like a balloon and use them as a makeshift football or basketball, because actual footballs were too expensive. This would last them a few days until an older kid came around and kicked the ball too hard, destroying it.

[@RogerLevesque-s8x]

Thank u for everything u do bro u combined the two things I enjoy most out of life , history (the reason why cultures and people in general are the way they are) and food ( an art of love and communication) I hope u ,Jose and the cats are doing well and are safe from all the fires

[@riccardob9026]

12:39 "...potato.... quite nourishing, both cooked and raw" Raw potato?!?😯

[@brandino97yyc]

Raw potato with a sprinkle of seasoning salt is great just peel first

[@jacquelyns9709]

Also, don't eat any part of it that's green. It can make you sick. When I was a girl, I used to sneak pieces of raw potato and eat them. My mother didn't want us eating raw potatoes, but I don't remember why.

[@Cheyne_TetraMFG]

THE WAY I IMMEDIATELY CLICKED! Gnocchi is one of my favorite foods, so stoked for this episode.

[@chelseagabzdyl7271]

What a gorgeous thing to wake up to!!

[@Suikage]

I don’t have any recommendations, but I wanted to say thank you for the content you make, and I hope you have a great trip!

[@danielsantiagourtado3430]

GROWLITHE SPOTTED 🔥🔥🔥🔥🔥

[@Firegen1]

I wish that initiated a pokemon battle in app. Suddenly you hear the OG game music and bam you get to play against Max and Josés Growlithe.

[@chrisc1914]

My favorite!! Though I’m puzzled as to why he’s related to this recipe

[@NeroTheBoop]

Things to see you say? In Florence definitely the Uffizi Museum and the not so well known Loggia Del Bigallo(it has a beautiful museum inside), in Rome definitely the St Peter's Basilica, the church of Saint Ignazio Loyola and to end the Basilica of Santo Stefano Rotondo al Celio.

[@lellab.8179]

7:15 Fun fact: the dedication of the book is not for some unknown friend, but for Giosuè Carducci! He was a writer and a poet and he won the Nobel prize in Literarure in 1906! We actually study him in school.

[@ZimaCyberia]

Speaking of old manuscripts... The Vatican has published tens of thousands of high definition scans of its highly restricted library online for free. Maybe you can find some old recipes there. :)

[@joshh9755]

I love gnocchi 🤤

[@TheSpiritBeaver]

While in Florence.... Make sure you hit Semel Street Food for a sandwhich. Best in Florence. Local joint and not touristy and flashy. Near the other market, and lots of cool vendors around there too. Get dinner at Trattoria Pandemonio one night. Trust me. If you want to get a little off the beaten track but LOVE HISTORY, hit the Stibbert Museum. Largest collection of arms and armor from the middle east, Japan and Europe that I have ever seen. You'll love it. Cheers and have fun!

[@PokhrajRoy.]

1:39 He knows such good Italian that he’s actually Maximilian Migliacci

[@charlottar0403]

the veneto word gnòco comes from longobard knohhil, a knot (in wood), and in the northern Veronese region Lessinia there are wonderful gnocchi di Malga, also made with cheese.... yum. We had potato gnocchi today, with gorgonzola and mascarpone sauce. was divine.

[@LenaBelleMusic]

Small Italian correction. When describing food, it’s “molto buono” not “molto bene”. It’s similar in French when describing food, you say, “tres bon” instead of “tres bien”

[@WaterShowsProd]

I worked in opera for a bit and while I've always had a high vocabulary level in English, and have become bi-lingual, I was always envious of the singers' ability to joke about in various languages. Opera is a really intriguing mixed art of music, language, theatre, literature, and history. Sometimes puppetry, as well. In case anyone is wondering: yes, opera singers love the Bugs Bunny cartoon "What's Opera, Doc?" It came up as a conversation many times.

[@chanelvillarreal6527]

I go to Florence often for work and spent a month studying art history there also, I can give you a TON of recommendations but one I think you’ll enjoy is a restaurant that stumbled upon ancient Roman ruins in their basement while doing reno’s, they don’t promote it to the public and they use it as a wine cellar but they will take you there if you ask 😄 you MUST book your tickets in advance for Santa Maria di Fiore tower and duomo climb, l’accademia and Uffizi. and Piazzale Michelangelo at sunset it an absolute must. Walk around at night, get lost, and enjoy! get yourself a tour guide, it’s crazy how much art and history the city has to offer in its streets alone. ENJOY!

[@danielsantiagourtado3430]

UNDER A MINUTE GANG

[@factsoftheconfederacy7151]

Damn, bet your wife is disappointed

[@kingsteel2972]

UNDER AN HOUR GANG (*KLAK KLAK*)

[@CastleBravo023]

@@factsoftheconfederacy7151I came here to make a derisive comment about OP having no life, but I see you have already murdered them. XD

[@adamkluckner3429]

​@@factsoftheconfederacy7151I came to say the same thing lol

[@ElizabethEllison-z1g]

🙌🏻

[@DragonAceSg7]

One of the aunt's of the family I married into gifted us us a cookbook with family recipes. It felt extra special since cooking wasn't a huge thing in the family so these were few but precious. It was one of the best gifts we received.

[@borchmore9]

Im here asking for an insect based dish again.

[@Erewhon2024]

Look for over-processed juice drink that contains what is variously called "carmine," or cochineal. It is a dye made from the smashed carcasses of female scale insects that feed on prickly pear cacti (the similar kermes, from the Caucasus I think, and no longer as profitable to harvest, is from a scale that feeds on oaks). Lots of people are allergic to it. A few decades ago, my dad got hives from a Muana Loa (?) guava cocktail that had it.

[@Erewhon2024]

Also remember that just because "locusts" are kosher doesn't mean all grasshoppers are decent food. Lubbers (SE USA) are toxic. In Oaxaca, México, they have an edible (though I am guessing not strictly kosher, if that matters to you, since not native to the Levant) type they call "chapulines."