Chef in Tuscany shares easy Spaghetti Recipe - Food in Siena

A visit to Le Logge in Siena (Tuscany) to watch the Chef preparing "Spaghetti Mancini con Rigatino, Cipolla e Pecorino" - Spaghetti with Rigatino Toscano (pork belly), onion and pecorino cheese.

[@ToddAndelin]

italians are one of a kind, so many amazing things coming from ONE country its not fair

[@shaftlamer]

That's called culture.

[@johnmc3862]

😅😅😅

[@briteppr62]

Indeed, it’s true!

[@miknitsch]

Ich hab mir gedacht wer wohl mit den paar nudeln satt werden würde und dann hat der Koch auch noch zwei Portionen daraus gemacht.

[@barbarawillis5187]

Nice lesson on making sauce in pan, adding pasta, and then mixing in the cheese. Looks creamy and delicious.

[@johnkoval1898]

I’ve been to Milan, Bologna, and Rome. Like anywhere, the restaurants can be hit and miss. I would say that for Italy, there are more hits than misses.

[@serpmolot5263]

Обожаю Италию и итальянцев ! ) Люблю путешествовать по Италии и посещать уютные ресторанчики с прекрасной кухней и людьми! Пусть Италия процветает в веках и дарит людям радость своим теплом, гостеприимством и любящим сердцем!

[@user-gh7es4qd2l]

Солидарен! Сьена великолепна! Всех благ итальяшки❤

[@AK-so4rl]

Thank God, not in Russian hands!

[@the_shield82]

There were so many good things in Russia, too. I want to visit this country, at least once in my lifetime. I think russian dishes are not that bad either ;)

[@jpbanksnj]

Aden, I need another video of just that wine cellar! And every cellar going forward... LOL! Awesome!

[@billc6087]

I love that all-electric kitchen! It lacks a certain whoosh of the traditional flaming gas stoves, but damn, it looks a lot easier to keep clean and those induction cookers are fast and efficient.

[@jankaufmann4305]

You donT WANT to know how it was cooking in the 70s or 80s...todays much better

[@tonipammer4641]

I know very well the Osteria LeLogge! From 1988 to 1998 we were often here in our holiday in May and September. It is famous for his former chef Gianni Brunelli. Many german politicians could one meet, called the "Toskana Fraktion". Gianni and his wife were very friendly to their guests and we lived here a happy life.

[@annickcanival5909]

bravissimo chef !!

[@ElisaSanna-hp7rj]

Grazie Chef per la ricetta e spiegazione esecutiva ineccepibile. Oggi la proverò. Elisa Sanna

[@skywlker2494]

Piatto fantastico! 🤤

[@nonsensorama]

That onion.... that one piece of (the whole) onion... Stressed me out.

[@Dontfearthereaper01]

Videos like this should come with a trigger warning for us OCD types. 😂

[@reginabiwald5050]

😂🤣😂 I thought when there is no camera he certainly puts it back!

[@petermuller9940]

Right. Because the root is still there in the Food

[@jcm9356]

Me too!

[@IBOGW]

It was an artichoke

[@markt.3685]

Outstanding, thank you for sharing, cheers!😎🥂👍

[@Hey-Googootz]

I loved everything about this spaghetti recipe and the chef's were phenomenal! Looks delicious for sure! The only thing that annoyed me a little as a personal preference, was the induction cooktop. I prefer FIRE 🔥 and I enjoy watching professional chef's harnessing and taming the fire 🔥 and heat to cook their amazing orders that pour in. I really don't think induction took anything away from the finished product which looked fantastic but, I just loved watch chef's cooking with fire 🔥

[@andreamucciarelli7499]

Sei nella mia città e il ristorante Le Logge è sempre una garanzia 😊

[@diretordecriacao]

Stupendo Chef!

[@vedo.ascolto.commentotecni7345]

Siena è stupenda

[@pskully57]

If I lived in one of those apartments above that restaurant, I would go insane.

[@carolinereis23]

O privilégio que queria ter! ❤

[@ouyrwq]

That is one gorgeous kitchen with a plus plus mis en place.

[@kamint2258]

シンプルで、例え字幕なしでも観て分かり易く一般家庭でも出来るところが素晴らしいです！😊✨👍 調理場がIHの調理器具で、IHだけしかない家庭や1人暮らしの人にも、真似しやすくて参考になります！😊💡✨

[@ThorsElephant]

that spaghetti im trying with that pancetta ..yummy

[@tikibun542]

これなら作れそう

[@Emmanuele_Valente]

Quanti bei ricordi Siena ❤

[@the_shield82]

Simple dish with less ingredients, I will try this out today, but I don't have Pecorino, using Grana Padano instead. NOTICE: A dish without garlic!

[@mariochipolata7760]

Je suis amoureux de l'Italie et particulièrement de la ville de Sienne. Je ne manquerai pas lors d'une prochaine visite d'aller dîner dans ce merveilleux restaurant. Vive l'Italie !

[@dale5898]

It’s a good thing I’m fluent in Danish. Now I know how to make noodles.

[@reginabiwald5050]

Gosh these are little portions! I thought it’s at least one!..Little portions for everything…probably big prices for everything..but I am sure it’s delicious! 😉😜😄

[@mrianrock]

Pasta is a starter, no need for huge plates

[@otto15232]

Do you know an Italian set menu? Antipasti, zuppa, pasta, pesce, carne, dolce. How big should the portions be?

[@Vivarius_RLPBY]

Man kriegt direkt diese echten, unverfälschten italienischen "Vibes". Sie hat einfach was ganz Spezielles, die ( authentische ) italienische Küche: Klasse der Rohprodukte, diese gewisse Traditionaltät ( alte Rezepte noch von der "nonna" und sowas ), gleichzeitig diese gewisse "Lässigkeit" in der Zubereitung, die ganze Atmosphäre des Lokals scheint irgendwie in die Pasta "einzuziehen"... wisst schon, was ich zu sagen versuche ;-) Übrigens "Lässigkeit": Hier schreit irgendwie gar keiner rum oder so - keiner baut irgendwie Hierarchien und Druck auf.. 🤔 Etwas, ohne das es ja - angeblich ( aus deutscher Sicht ) - in Profi-Küchen "nicht geht". Siehe da - doch: Und das Essen sieht top aus 👌🏻 👌🏻

[@TaisinViper]

I have no idea what you said my italian friend but your food looks delicious

[@riccardofregi2013]

In this recipe what is translated with broth (water) is actually vegetable broth i.e. broth made with water, salt, celery, onion and carrot.

[@gerardodandrea1166]

It can be used pasta cooking water, less taste, more smoothy IMHO

[@riccardofregi2013]

@@gerardodandrea1166 yeah it is common to use it to thicken a sauce for pasta but then it is not a broth

[@DavidKarlsson-ti6sb]

Thank you! I wondered what that was.

[@jeanjacques9980]

I think in English you would describe the liquid as vegetable stock?

[@user-fv4xb3zi7s]

Бред!

[@jeanjacques9980]

I like a hearty meal, amazing food but I don’t want to leave the table feeling hungry, I thought that “nouvelle cuisine” was dead. I’m happy to eat at a roadside Les Routiers restaurants in France, never left hungry, don’t break the bank, what’s good enough for French truck drivers is good enough for me, they are a rather discerning group.

[@IBOGW]

I think it was a tasting portion for the servers. Notice he didn’t put it in the window for a server to pick up. Also, the size of dishes are small as you are perhaps gonna eat many of different ones.

[@jeanjacques9980]

@@IBOGW Perhaps, but I’ve had experience, tiny meal and huge bill.

[@jamesgoacher1606]

Well, apart from turning one portion into two I was seriously considering flying off to Tuscany for lunch. That was absorbing.

[@christopheles7198]

Molto buono

[@michaelmertens813]

beautiful

[@PM-fs2eg]

"Some herbs..."...what herbs?

[@JoseAntonio-hs8ik]

excelente.. solo me queda una duda. ¿qué clase de hierbas le agregó?

[@marcobenedetti2897]

Erba cipollina (cebollin)

[@user-pu6jc7wd8d]

Place for wine cool

[@ReynoldsDavid76]

I have no place like you all seems having..wish I had. My place is just ashes. I would love running a restaurant

[@anieldelouvain153]

Mon rêve, ce serait d'avoir inventé la cuisine italienne. My dream would be to invent Italian cuisine.

[@adayortwo]

👍👍

[@deelo2281]

What’s with the tweezers for cooking??

[@Alfakkin]

It is quite usual...

[@johnmc3862]

Pigeon with mash, order a sandwich on the side. 😂 10:38

[@LucaSannacocco]

Non si usa più il capello in cucina?

[@ThorsElephant]

great video...at least the chef is saying something...unlike the steak video...he told us no details

[@jeantillie1332]

Top kitchen

[@user-fs7df1xg9v]

Needs fermented anchovy Sauce...liqumun or garum....kinda pricy tho so if you're on a budget just use the anchovy and olive oil they are packed in. Ancient ingredients.. Also try fresh Roman herbs

[@JOEPIE11]

omg, what if that place is full of customers, hours of waiting!!

[@peterblum613]

Is that a carbon steel pan the young cook was using? I’ve been wondering if they can be used on an electric stove.

[@TomJones-tx7pb]

They work well with induction, although that pan looks stainless to me.

[@pookiestock]

@@TomJones-tx7pb the soups chef had the carbon steel pan. The chef had stainless😊 steel

[@TomJones-tx7pb]

Whenever I am searing, out comes my Finex cast iron with a polished surface. BTW, I figured out how to season a carbon steel wok and the trick is to clean the pan to bare unoxidized metal and then oxidize it at a specific temperature. If you overheat the pan you lose the bluing. Then you can season at a lower temperature with a little oil.@@pookiestock

[@jmg6012]

I would feel a bit short changed if I got that 2nd bowl of pasta. The first one was loaded up.

[@blackened4me]

It was a sample plate ( to taste )

[@jenovia22]

Wish this food exist in my country. Would love to make a video about it!

[@stooge81]

molto bene

[@ismalinkin]

So sad you erased your video of the ballerina dancing stravaganza the only video i used to watch frequently from your channel

[@deelo2281]

Electric stove top?? No gas?

[@user-vv4hg7me1q]

See you there...table booked?

[@tedrao1393]

I wonder why this is called Spaghetti Mancini? Is this video produced by the Mancini pasta company (artisan brand)?

[@DavidKarlsson-ti6sb]

That exhaust vent was designed to torture the hungry that walk the path.

[@suzannemostafavifar1686]

Better not be too hungry.

[@aloisfrauenholz3284]

da würde ich verhungern. Sowas den Gästen vorzusetzen ist schon krass. Da mache ich mir meine Spagetti selber.

[@petermueller7407]

aha, und warum genau bitte?

[@Nagroddy]

Wow! No flame cooking!

[@wilfrieddegeest1644]

Onion, spring onion (?), pancetta, vegetable stock, what green stuff was added then??

[@marcobenedetti2897]

Erba cipollina, chives in english, molto buona anche cruda nelle insalate

[@jjarm]

Chive?

[@Krakaklat]

"5 minutes without water" Adds water after 2 minutes.

[@fabricetremblay9023]

Les pâtes ne sont assurément pas "All Dente". Trop cuites à mon goût. Mais la sauce me semble excellente!!! 🙂

[@DarkAndAvid]

Gas stoves. 😢

[@fernandosiniscalchi6548]

It looks amazing and I am sure it tastes amazing too but nowhere near the amount of food that would be sufficient for my hunger

[@Vivarius_RLPBY]

Just guessing - at 4:19: That Sting on the picture? Might be completely wrong. I just know he owns a manor in Tuscany, where he resides most of the year.

[@petermueller7407]

That man knows how to live

[@daniel_berlin]

What (fresh?) herbs did the chef put in the sauce? Parsley?

[@francabandini1730]

Erba cipollina.

[@sylvie.lathoud6003]

I think you can add all kind of fresh herbs you have : parsley of course, but also tarragon, basil, chives, and a little bit of Salvia (not to much because it's very tasty)...

[@jjarm]

Looked like chives

[@ptech88]

You have never really had food until you have eaten in Italy

[@iceKAMAZ]

Когда он сказал ежеминутно, я подумал он русский 😍

[@serpmolot5263]

А когда сказал: - Три минуты, что подумал?😂

[@user-wc3yo7lk6v]

Er ist Ukraina,geflohen von der Krim???

[@serpmolot5263]

@@user-wc3yo7lk6v😅 Те, кто умеют готовить вкусную пищу, остались в Крыму ! Спрос только растёт….😊

[@julie4n4lLvr]

I feel like he’s been boiling that pasta forever

[@Eitner100]

This is the only and best way to cook. Ready in minutes, highest quality and affordable. Brands like Knorr, using a microwave, deep freeze shit and such trash has nothing to do with cooking. This is cooking.

[@manuelmontoya4613]

la receta no esta mal, pero la cantidad de comida que pone es para un jilguero

[@HRommes]

What are the fresh herbs that were used?

[@KimiMD]

Looked like sahe and rosemary.

[@marcobenedetti2897]

Erba cipollina, in english chives

[@mk23909]

2:00 That piece of onion with the root on it is making me nervous

[@debbiegee2835]

Why so small plate of noodle?

[@svensvensson6705]

Why so little pasta

[@danielkantor3248]

Once you experience induction stoves, there’s no going back.

[@Marjopolo302]

Chefs love making as much noise as possible

[@parsrecording3751]

Se a me portassero un piatto di spaghetti in tale quantità li denuncerei alla procura della repubblica!!!

[@albertocelli8329]

Ma cosa è il rigatino?

[@ricardoaraujo8741]

É muita quantidade! Vou passar mal 🤣🤡🤡🤡

[@albertorudi5168]

Video auto- promozionale di quel ristorante, dato che mostra cotture anche di altre pietanze, purea/purè compreso, che con "la ricetta semplice" degli Spaghetti del titolo non c'entrano una mazza. Più che le pietanze, ho trovato interessanti quelle padelline professionali di diversa fattura. Le pinze in metallo ormai sono diventate un must, ma certe volte ricordano i gessetti sulla lavagna, stridono!

[@cct2513]

wasn't Dennis Nunes CEO running that company and has stock in it!

[@Green-wk4bn]

EASY???????

[@Skaol]

It's pretty easy ngl.

[@ottawamountainman]

Every time he lifts the pan the induction cook top cuts out. I feel his frustration of trying to toss properly while keeping the pan in contact with the cook top. He’s unable to properly emulsify the sauce while keeping the heat on. Ouija board hell. I have both induction and gas. No contest gas win hands down for this type of cooking.

[@pietropallini17]

That's no sense: the pan bottom keeps its temperature even when not in contact with the induction board... moreover, each time the contact is re-established heat comes up quite istantaneously

[@juanabaurrellorente]

Creo que poca cantidad para lo rico que tiene que estar

[@maturatreffen]

Sehr schön, aber ich glaube mehr "broth" in die sauce. So ist vieles schon verdampft, die Spaghetti saugen den Rest weg: Ergebnis trockene Pasta.

[@danlogg]

How much would a meal like this cost please?

[@jjcaron72]

$9.99 on pasta Tuesdays.

[@robp9129]

21 Euros on the menu 😉

[@ragnarnknk6315]

Как может такая сковородка со спагетти разделиться на 2 порции?? Тут на вид и для одного человека то мало.

[@Rolden__210_1]

È solo un assaggio, una degustazione. Almeno spero 😅

[@kulErm]

Вот- вот, вкусно же, чего делить то, одному мало, да под бокальчик..😊

[@marcobenedetti2897]

Restaurant gourmet, porzioni piccole e conto salato. Certa gente preferisce l'esclusività alla porzione abbondante, ma ci sono ovviamente ristoranti dove mangi tanto e spendi il giusto

[@unclebenny]

I trust no chef that doesn't cook with gas.

[@einundsiebenziger5488]

0:47 - Seriously, that piece of onion fell onto the super-clean stove only a few centimeters away from the pan, why discard it instead of putting it into the pan?

[@socallawrence]

Ohh the humanity 🙄

[@altermann5636]

どの成分ですか？ もっと詳しく教えてください！

[@craigmiller5926]

Why are they not using gas?

[@tomthalon8956]

Until this video, has spaghetti really been hard, for folks? lol

[@fatdogtavern]

A glass top stove in an Italian restaurant......IN ITALY? No constant heat, just pulsing up and down. Bwahahahahahaha!

[@pookiestock]

What kinda of cheap induction stove have you been using? I put one in my old house before I sold it and it was great. Infinite adjustment. Super steady….

[@fatdogtavern]

What was the brand name? Thanks.@@pookiestock

[@pookiestock]

@@fatdogtavern it was a GE Profile. I would have to look back through stuff to get the model number.

[@dirtyunclehubert]

7:45 that babe tho

[@Tsukuyomi127]

I thought we were learning to cook😂

[@MegaRocketstar]

С умным видом повар делает примитивную еду ! Самое главное, что-то он Тосканский шеф. Никто не заметил, что открытые контейнеры с пекорино, пармезаном, свининой и луком расположены прямо под электрическими розетками и выключателями? А это источники грязи и пыли!

[@civin2023x]

😂piatti semplici, ma se non sapete nemmeno far bollire l' acqua. Poi le prese sono incassate nel muro e protette. Non essere geloso dai.

[@user-wc3yo7lk6v]

Der "Koch"kann nur dieses eine Gericht zubereiten...

[@KuesterKarl]

Wer soll denn von dem bisschen Nudeln satt werden? Da verhungert man doch schon während des Essens!

[@user-eg3fr5lr7g]

Wait…. Did he just set a timer for the pasta? My grandmother just rolled over in her grave! 😮

[@EllisBoydRedding]

I'm Italian and we do it all the time at home

[@user-eg3fr5lr7g]

@@EllisBoydRedding I’m Italian too and no one in my entire family has ever set a timer. Furthermore I am a Chef and have never set a timer. Just saying

[@EllisBoydRedding]

@@user-eg3fr5lr7g then speak for your family, and only that; that's not an Italian thing; on the other end, a very Italian feature is to claim the right way to do something (cooking, especially), is their family's or their region's way of doing; so, I definitely recognize the Italian in you

[@user-vv4hg7me1q]

I live in the mountains and the pasta takes ages to cook.

[@albertorudi5168]

@@user-eg3fr5lr7g Anch'io non uso il timer e conto a voce alta sino a 480, 600 o 720 a seconda del tipo di pasta. Just saying.

[@marcocresta92]

I piatti devono essere abbondanti......... questi mi sembrano i piatti dell'ospedale, anzi sono più abbondanti.............

[@marcobenedetti2897]

Cucina gourmet, porzioni piccole conto salato e quando esci cerchi na pizzeria....

[@joseluismariotti3128]

Con todo respeto... no me parecio una gran cosa. Facil si.

[@christopherrichardwadedett4100]

8.0/10