How Traditional Italian Parmigiana is Made | Claudia Romeo

[@anthonyjudeaggabao2302]

There’s something very authentic about how you make these videos Claudia. It makes the food look more tastier and the stories more interesting. Gonna give this one a try during the festive season.

[@claudia-romeo]

Thank you so much!

[@spektrograf]

I love that you started your own channel! I just found your videos after searching YT for "insider food claudia" because your videos are always the best. FINALLY can just see your work on your own channel! 🎉

[@claudia-romeo]

Thank you for your support! Welcome 🥂

[@timpeterson8085]

Claudia, please, more videos of the chefs preparing the different dishes! Your questions are on point and the comments are very informative. Very real.

[@nixtarma]

Before finding her channel, I didn't even know Puglia existed, and now I know more about its lovely food scene than any other part of Italy!

[@MrZacdeath]

I didn't even know what Italy was. It's like a place, right?

[@aris1956]

Fortunately, you at least knew that Italy existed.

[@ericpmoss]

Puglia is fabulous. I was lucky enough to live in Martina Franca for a month, and then south of Puglia in Lecce. The stracciatella there is my favorite thing to put on top of pasta with hot spicy tomato sauces or spicy panini. And the focaccia in Bari at El Focacciaro is to die for, like the spaghetti at Urban l’Assassineria. And the frutti di bosco gelato at Salvatore Petriella… OMG.

[@quelodequelo]

In Bari (puglia capital ) they say: "If Paris had the ocean, it would be a little Bari"

[@thechunkyone7118]

1im about to offend Italians here but does anyone else not think mozzarella is ABIT tateless it's missing a little punch to it. Great texture thou

[@lawrencetaylor4101]

Merci beaucoup. My Mother made this and it was a favorite. Italian is the most beautiful language in the world, and using it to describe Italian food is a triple pleasure.

[@hanshans387]

absolutely love your style of food video and asking the chef questions about the process - amazing work!!

[@claudia-romeo]

Thank you!

[@SangheiliSpecOp]

As an American that has always been in love with Italy and wants to travel and perhaps move there one day, I just want to say thank you for your videos. I love the "on the ground" feeling I get from them, you show us everything and it is great!

[@MarcusAnderson0308]

Could you make a series of great restaurants/cafés in Puglia not to miss (for some reason - atmosphere, tradition, quality, quirky) when visiting! Both coast and inland. Need to go down south in Italy again :-) From Sweden!

[@claudia-romeo]

Thank you for the suggestion, I’ll keep it in mind!

[@swisski]

Claudia, I absolutely love hearing you speak to your experts in Italian. Somehow my heart understands what you are saying and my eyes canconfirm through the subtitles. Also Parmigiana di Melanzane is one of my top favourite Italian dishes and I learned a lot about the process and how to make mine even better. Thank you for presenting to us these deep dives into ingredients and food by letting, like in Italian cuisine, the main ingredient shine, in this case the chef presenting the intricacies of their dish. Best wishes for the new year, tanti auguri! Love from New Zealand!

[@claudia-romeo]

Thank you! I’m glad you appreciate these videos in Italian, it allows me to go much more in depth with the chefs

[@Ben01tM]

@@claudia-romeo I'm learning the language so it's and absolutely amazing resource. Thanks!

[@TheEaglesvisions]

Claudia is an informed person in many subjects in my experience of her over the years of enjoying her contents. I am always enriched by Her being so professional and prepared. How fun to learn and grow ❤ thank you for your service and kindness ❤️

[@Nothing-zw3yd]

My brother and I had an Italian style restaurant and pizzeria, I never once thought about making this. It would have been a hit! I don't buy sauce from the store, I only make my own (imported San Marzano tomatoes, olive oil, salt, pepper, simmered for at least two hours, fresh basil added near the end, that's all), and this simple recipe would be fantastic with it.

[@teardrop720]

Love Parmigiana, so fantastic to have a restaurant dedicated just to Parmigiana! Heavenly!

[@jakart1404]

The colour of your top really compliments you, it feels you're blooming. Love your videos from Insider Food to your own channel. Keep it coming😍

[@MyDogmatix]

I’m addicted to this channel! Fantastic!

[@sonodiventataunalbero5576]

Che buono! Quanto me la mangerei volentieri. Buon natale 😊🙋‍♀️

[@graemelliott3942]

OMG you made me really hungry with this episode!

[@mml1224]

great job! i thumbed it, i hear u should stack the sliced egg plant, w / lite salt on each slice, ontop of each other to excrete more moisture from them before breading/egging?

[@davidlynn5170]

Such a great video Claudia. I’m glad you shared this

[@joesantoro4964]

When I was younger my Nona would always make this dish with zucchini and eggplant. I used to love eating the fried eggplants/zucchini before she put sauce on them. She would layer them up on paper towels to drain the oil. She used to keep her wooden spoon holstered like a pistol in her apron making sure I wouldn't sneak in and eat it all. Such great memories of this dish. Thanks for sharing.

[@patrickkealy4387]

Damn would I love to open a huge Christmas present I found under the tree and when I've finally unwrapped it it's Claudia. Best Christmas ever. LOL.

[@micaylabirondo836]

Merry Christmas, Claudia! I am so glad you made this channel. I have watched you on the other channel for years and your videos were always the best! Now, because of you, I want to visit Puglia, I want to try new things, to see the places and people that make Puglia a special place. If you lead with your heart we will follow you.

[@claudia-romeo]

Thank you for your continued support! Puglia is a magical region 🏡

[@gfair2]

Claudia, in other parts of the world they also use starch for frying - corn starch, rice startch, potato starch. Potato starch is a good pick because it is a familiar taste and slightly crispier, but using a starch batter makes for a very, VERY light batter, yet extremely crispy too. Give it a shot!

[@fkarmadi]

And in India/Pakistan chickpea flour is used

[@nonenoneonenonenone]

The starch turns to sugar, which adds sweetness, so I mix corn starch with the flour, and seasoning. But I soak my eggplant first in salted water because it is always bitter. I can't believe they were saying other varieties were worse. At least, the purple ones we get in the US have plenty of bitter seeds. They also have to be very fresh to be sweet, and cooked as long as possible.

[@annedon776]

Claudi thank you, this was amazing! The chef was very cut too 🤣🤣🤣! Merry Christmas 🎄

[@davidlynn5170]

Such a great video Claudia. I thank you for sharing this informative video

[@Syrra13]

This is one of my favorite dishes. Thank you for sharing!

[@ze_ep]

You deserve more subscribers! Wonderful stories and authentic style. Appreciate the variety, and not centering meat all the time.

[@claudia-romeo]

thank you! We do love cheese on this channel though 😆

[@ze_ep]

@@claudia-romeo I know, and I love cheese, but it's still notable. Good balance.

[@marco4one]

Claudia, I am very happy you started your channel!

[@claudia-romeo]

Welcome 🥳

[@PuentesRE]

These kinds of food vids are delightful. We get such a story on so many levels. From the ingredients to techniques to the history to the people, it truly is a complete tale of an incredibly tasty looking food. In every delectable image, you can feel the importance and practically taste and smell the glory. Continued excellent food journalism, it’s a privilege to have Claudia doing this.

[@claudia-romeo]

Thank you so much for your support!

[@jjforcebreaker]

Delicious episode, as always. *Merry Christmas, Claudia!* 🎄🌠

[@Cchogan]

This version has definitely been added to my notes - especially with the long-cooked sauce!

[@aris1956]

Many people unfortunately do not know that tomato sauce must be cooked for a certain time !

[@scrtasnmn9826]

I love this one! Thank you!

[@ryangies4798]

Classic. Simple recipe.

[@Jumbaride]

Beautiful food. Beautiful people.

[@matt_freund]

thats one of my most beloved dishes ever! I always use our own garden grown veggies, mozzarella from our cheese monger in the village and it‘s always a show stopper. Simple but absolute legendary flavours!

[@agingerbeard]

Beautiful love of food! ❤ i can just imagine the smells while cooking!

[@JochenVogel]

Devo cucinare questo piatto. Buon Natale, Claudia!

[@matteframe]

what a great surprise video! Merry Christmas!!

[@doc145]

My wife loves making eggplant parmigiana. After the egg wash she dips it into Panko breadcrumbs then into the hot oil. Also she removes the skin and presses the slices overnight to remove any excess water. The result is a firm eggplant dish that’s outstanding. My mother and grandmother made it this way.

[@Martin_Priesthood]

Merry Christmas ❤️. Great recipe by the chef. 👍💪🙏❤️. 👀🤔 Eggplant is an emerging 🌟 in the veggie world.

[@SangheiliSpecOp]

I'm definitely visiting this restaurant one day!

[@Super_LASH]

I will temp to make this,this week thanks

[@karenbarnatny6247]

I made this. It was delicious. It tasted just like my moms. I never got the recipe from her. And I have to say I love hearing you speak Italian. Sounds like I'm hearing my pop talk to my dad when he didn't want us to understand what he was saying.

[@vajayna_eklhabouh]

chef francesco is a babeeeeee

[@pvoshefski]

Thank you for an excellent video! I can't wait for next summer's eggplants....

[@newgen85]

Grande! Speravo facessi vedere di più sulla bellissima Trani...ma comunque un video moooolto interessante...tanto che, nonostante il periodo di abbuffate, mi ha fatto venire un'aquolina pazzesca! 😅😍🤤

[@Bolldere]

Merry Christmas Claudia. Interesting, in Italy the double batter is flour + flour. In the states our double is breadcrumbs. I do mine both ways, I like the flavor/ lightness of flour only, but if I double it's breadcrumbs to make it super crispy. Great video as always.

[@nonenoneonenonenone]

The trouble with breadcrumbs is, they soak up so much more oil. I know an Italian nonna who just does flour, then egg. I do starch, egg, then flour.

[@Aarm-nu5bc]

I sense chemistry between them.

[@shaunthornton2381]

thanks , I learned something very important that is to let the tomato sauce cool , the eggplant batter is very delicate, my one question would be what is the minimum resting time before cutting ?.. maybe 30-40 mins

[@PacoTube926]

Your videos make me want to move to Italy 🇮🇹 ❤😁

[@felipenachmanowicz9393]

Was not expecting this. We have parmigiana here in Brazil, but it's something else. We do have that dish here, but we call it an eggplant lasagne. What we do call parmigianna is breaded beef beneath a layer of prosciutto and cheese and pomodoro sauce which is finished off in the oven.

[@claudia-romeo]

Interesting! Perhaps it’s a relative of the version with ragù from Campania the chef mentioned here

[@sneakerhead4770]

That’s more like veal parm or even how chicken parm is but with prosciutto is extra

[@ALehrer-s8f]

same here, and Merry Christmas!!! 🌟

[@nonenoneonenonenone]

Eggplant and Chicken, Veal Parmigiana are on the menu at virtually every Italian restaurant in the USA, including pizza parlors. The chef is intensely handsome.

[@brett.jordan]

Ahhh I didn’t know you had your own channel! Congrats!!!!

[@frisodenijs]

I'll definitely visit Trani next time i go to Italy!

[@SnipetsofTime]

That looks amazing

[@jimurrata6785]

I doubt my dinner will be as delicious as chef Francesco's, but youve made my very hungry Claudia. 😅

[@armuk]

great as always... I also note the subscriber count increasing. keep grinding claudia

[@claudia-romeo]

Let’s go🏎️🏎️🏎️

[@redshirt256]

I had no idea you ran your own channel, I am excited to see what you put out there

[@claudia-romeo]

Thank you! Here’s to a great new year!

[@VitaminBeez]

That looks so delicious. By the way, how is your hair so thick?! I'm envious.

[@donezo1558]

amazing!

[@Javaman92]

Okay, I've watched two and liked them both. I guess I am going to subscribe.

[@claudia-romeo]

Welcome!

[@JackJackKcajify]

I AM YOUR BIGGEST FAN CLAUDIA !!!! I LOVE YOU !!!

[@jordymatthew3330]

Chef Francesco is gorgeous

[@zenarkia]

Here in Brazil we also have a steak layered parmigiana. It's delicious too.

[@dridley2011]

Excellent! 🤜🤛

[@johnnypham2850]

WONDERFUL

[@drandrewtan]

In Australia, "chicken parmigiana" is a well known dish. It's a piece of fried chicken schnitzel topped with a tomato sauce and melted cheese, and commonly served with chips +/- salads. No eggplant what so ever. So this video is really educational!

[@pepejjgl]

Happy NY Claudia!!!!!!

[@TheWarthogRunGame]

claudia claudia claudia!!! thank you for a new video

[@donnaroeder2431]

Mouth watering

[@Vinoth22389]

Wow... wish i could taste it... looks so good, especially the mozzarella..!

[@samchapple6363]

❤ wonderful

[@jimmywr32]

great video Merry Christmas

[@80Jay71]

Wow!

[@daneurope9167]

italian foods are the most easy recepis in the worls..you only need market ingredients..any house can do it..

[@Wrecktoid]

Same way I make it!

[@vsznry]

awesome.

[@vsznry]

so italian frying is like japanese tempura.

[@hoilst265]

Claudia's gonna make the best nonna ever someday.

[@claudia-romeo]

Give me some time😂

[@hoilst265]

@@claudia-romeo Think of all the recipes you're collecting! 😁

[@GodzHarleyGirlStudio]

Dang, Claudia, you didn’t even chew the Parmigiana! It looks absolutely delicious! I must make some! Is there a recipe from the Chef? Love his Chef finger tattoos! Hugz, Tree

[@claudia-romeo]

It was pretty neat👌 he didn’t give a recipe unfortunately but I hope this video is helpful

[@jjbba]

The secret ingredient to your videos-Your sense of humour :B

[@domochoa]

Hello from New Orleans!!

[@JamesSmith-pc6bh]

Love her accent.

[@gigabrother458]

Merry Christmas from Boston, Claudia!

[@marjavainio6761]

Absolutely delissimo

[@macpulse7]

Can you also make a small video on beef stroganoff,I like it ,it's my favorite in capri

[@JIndigo]

my lord 😍 I wish the food can jump out my phone !

[@headintheclouds123]

Aubergine is what we say too in the UK. I only ever say use eggplant when talking about the emoji!🍆🍆

[@fkarmadi]

Eggplant it is

[@adamchurvis1]

9:49 She's directly refuting the chef! And she digs it in deeper by expounding on it, then using it as a prime example of how Italians prefer to fry their eggplant. How did no one else catch this?

[@margaretsavino-in3zk]

Nothing wrong with having an opinion or a preference, especially when it comes to ancestral foods.

[@filiuslaurentius]

yum

[@richardtirre3001]

I had eggplant in Naples and it wasn't with all the breaded garbage like in the US and it was the best I've ever had.

[@cantrait7311]

Nice 👍

[@NNNIII972]

One of my favorite dishes, unfortunately my family hates it lmao

[@blktauna]

My Nona was a Pinto and my people are from Naples. This is almostt exactly how I make Parmigiana

[@vannethvon2066]

So beautiful

[@WeaponKnight]

13:20 He knows what's up.

[@claudia-romeo]

🧀🧀🧀

[@boathousejoed1126]

I really miss my Mother's eggplant.

[@artemmelnik7965]

😋

[@claudia-romeo]

Thank you!

[@adeadcrab]

a refreshing palate cleanser before the next Insider Food episode??

[@SailfishSoundSystem]

Does he not salt the eggplant first and let it sit for an hour? It's bitter.

[@kanfoosj]

Did he not salt the eggplants?