Medieval & Renaissance Italian Food

[@MrGilRoland]

So, thanks Harper for making us Italians discover Eva, she’s definitely a national treasure that we didn’t know to have.

[@PastaGrammar]

☺️☺️☺️☺️

[@MrMikkyn]

That was so poetic ❤️

[@adolfgor8479]

I agree with you

[@ElizaDolittle]

@@PastaGrammar would you consider a video on ancient Roman cuisine? There are many primary source recipe books from the period!

[@brandillysmom]

Hmmm, not just Italians….. People everywhere, from Marge in Southern California!….(binge watching again….)

[@kobayashimaruaikiken]

You could make an entire channel just with these medieval recipes... I want MORE!

[@marycerullo8455]

If you like this then you might want to check out “Tasting History with Max Miller”. It’s historical foods from England. He does his research and is very knowledgable. Absolutely fascinating how food has evolved. Max has even put out a cook book.

[@forearthbelow]

@@marycerullo8455 Totally agree, Mary, but his recipes are not just from England, plenty of Roman ones in there too. A good enjoyable watch, as was this excellent episode 👍👍

[@gregmuon]

Don't forget "Historical Italian Cooking". Great stuff. kzbin.info/door/sDUyQI88LLvpu9RCevwQEA

[@Rottwiler44]

You should check out cookingwithhistory’s channel. He makes all kinds of old and ancient recipes.

[@johnnybarricelli5703]

me too!!!! I want an entire entree and dessert...maybe they dress up in medieval garb and invite their friends.

[@BackDownSouth]

Good early morning (4am) from Las Vegas. I am a High School World History teacher and this is one of my favorite episodes. When we hit the middle ages I have the gremlins try to translate a medieval recipe (old English) then we have a day where they try to recreate it and share. It is lots of fun and it gets the parents involved. Medieval recipes usually have no measurements so some of the results are interesting.

[@PastaGrammar]

I wish my history teacher had done that!

[@pvillelde]

That sounds like a lot of fun!! That's awesome that you do that.

[@marroosh]

Gremlins😂 That is a very accurate way to describe High School students!

[@monkeygraborange]

You might also enjoy “Tasting History with Max Miller” if you like challenging recipes from the past.

[@BackDownSouth]

@@monkeygraborange I was an very early subscriber.....Thanks for the heads-up

[@QuarterAcre]

Launching point for a whole medieval cooking playlist.

[@ThatBernie]

Now I want to host a medieval-themed dinner with recreated dishes like these. Let the lutes commence!

[@eluemina2366]

@@ThatBernie Hear hear! 😃

[@italianduded1161]

@@ThatBernie it seems something like that already exists Even in Italy I wish to partecipate, and obviously, to eat 🤤

[@thespiritualadvocate]

Eva is the Bomb and Harper is generous hearted to share her talents with us, he wants to platform her genius and that is absolutely beautiful to see a man do that for his wife, HE IS BEYOND PROUD AND HE SHOULD BE, at the same time honoring his wife’s talents is a women’s deep fulfillment!! HE HONORS HER TOTALLY and completely!!

[@khangdo3611]

That liver meatball dish is so interesting. I am Vietnamese and we have a similar dish in which a mixture of ground beef and liver is wrapped in caul fat into hand-sized balls and then steamed. I can see how delicious those medieval mortadella balls can be. ❤️

[@ic3653]

In Romania there is a similar dish called 'drob'. Delicious! It's shaped into a loaf and baked and has no cheese. It's also somewhat similar to haggis I believe.

[@alexojideagu]

There is a very similar dish in the UK. Pork and Liver wrapped in Caul.

[@henryblunt8503]

​@@alexojideagu You rarely see it in butchers these days, and I haven't seen it wrapped in caul-fat for years. I think the use of that was banned for a while (foot and mouth epidemic?) And the recipe used to include other temporarily banned offal too. The modern version isn't what it was. We call the dish "savoury duck" here. Other names are available.😂

[@teetrevor]

History lessons have never been so delicious

[@crochetifique]

A bulgarian here, married for an italian, living in Calabria, i can't express enough how much i loved this video! Such a fun and creative way to descover history, thank you so so much for posting.

[@RoseBrunoBailey]

I’m Italian American, but my maternal grandfather was from Sophia, married my grandmother and passed away with my Mother was 12 from a freak ladder accident. He never spoke of relatives. I’ve always been curious about my Bulgarian background.

[@nivescorazza4019]

I’ve grown up with ricotta gnocchi as my parents are from Trentino-Alto Adige and we had it with brown butter with sage

[@fuferito]

I almost expected a _Tasting History_ with Max Miller collaboration, but I'm glad I learned about Luca Cesari.

[@JustIn-mu3nl]

What a fun character and tash.

[@CarolynParsons-mv1ji]

Me too! I immediately thought of Max!

[@FilippoGualandi]

Medieval Mortadella seems basically the Polpettone di Fegatini that we still do in Bologna around Christmas and in the full Bollito courses. That's so good, I usually skip the other Bollito meats... :)

[@lisapiselli2176]

And I have a theory that fegatini were taken to Britain (in particular Wales) by Italian immigrants in the 19th century. We have a dish called 'faggots' which is made in exactly the same way (although no Parmesan).

[@rosariacarlostella9105]

@@lisapiselli2176 that’s a very interesting theory and quite plausible too.

[@chemistryofquestionablequa6252]

@@lisapiselli2176 lasagna was originally a British recipe called "losayne", so it's definitely possible. They shared foods back and forth

[@Rsama60]

The cheese gnocchi still live in today in the Alpine region as „Kassnocken“ with a diffrent cheese of course.

[@OmegaOmega2009]

Siete incredibili! Avete vinto su tutto stavolta. In particolare i miei ringraziamenti ad Eva che cucina con una semplicità come "Mamma sa fare". Grazie per il vostro impegno a portare la vera e reale cultura culinaria italiana nel mondo, e di farla scoprire anche ad alcuni italiani che l'hanno dimenticata.

[@PastaGrammar]

❤️❤️❤️❤️❤️

[@ajipboy]

I was watching some medieval armor and weapon stuffs then this pops out, guess my journey is complete now !

[@valeriehernandez209]

This just goes to show that Italians have been masters of making good food throughout their history.

[@stefanob.6551]

I recently discovered a very interesting thing. I live near Avellino, in the country, and my grandma told me her mom and a lot of other women made these little "meatballs" with pork liver, and they named them "tomaciélli". This recipe has therefore been known since the Middle Ages here and they kept on doing that until the middle of the 20th century! 🤗

[@claudiatomaselli6818]

That is amazing! As an Italian archeologist and crazy food lover I cooked Roman recipes more than once, finding it both delicious and funny. Now I really do want to try with medieval food. That mortadella looks deliziosa (plus, I'm a "no waste theory" supporter: once you killed an animal for the main purpose of eating it... You'll be better to try to eat everything you can from it)

[@random_name3977]

Those gnocchi are basically Knöpfles which are still quite common in South-West Germany and neighbor Germanic regions in Austria, France and Switzerland. You can also fry them in butter immediately or when reheating them.

[@Rsama60]

Kassnocken

[@dee_dee_place]

It's really amazing to see how many food items are actually made around the world, but called by different names. Just goes to show you that people, from everywhere, used what they had on hand, & a lot of the time, it was the same foodstuff. I think the biggest difference was the spices used... totally dependant on the terrain & weather.

[@axel0_02]

@@Rsama60 that makes me think of cheese gnocchi, in Italian cheese can also be called cacio (and some specific kinds of cheeses are still called that) and the second half really sounds like gnocchi

[@arronhope9349]

From the Alps

[@Lorenai13]

We also have them in Poland. We call them "lazy dumplings". Fried ones, with butter and breadcrumbs, are delicious.

[@raymondgirardtan4978]

Interesting to see what Italian food was like before potato, tomato, etc.

[@robbiekop7]

The Romans invented the three course meal

[@Maverickhunt100]

The potato comes from south America, inmedieval times there was no potatoe in Europe.

[@juliusfucik4011]

@@Maverickhunt100 so does the tomato and maize. What did Europe eat? Wheats.

[@phrog5003]

@@juliusfucik4011 bread cucumbers idek

[@Maverickhunt100]

@@juliusfucik4011🧙‍♂️European food pigs smoked and salted meat bacon turkey cows sheep deer hares cheeses cereals breads desserts butter carrots onions peas beans mushrooms apples cherries strawberries oranges lavender rosemary people too beers citrons vinegar spices imported from the East too expensive at that time🧚‍♀️🤤🧚‍♀️

[@blakfloyd]

Man, you can just see the unwavering respect she has for Cesari. The way she hangs on his every word.

[@annother3350]

That's how she's learnt all that cooking knowledge

[@mohammadsohail1368]

Eva looks so happy here!! Bless you

[@alwaysinprayer900]

Noticed the glow!

[@jeanneamato8278]

You need to write a modern medieval cookbook for us. This was fascinating. You two were the perfect couple to bring us to the past.

[@jeremywinston7199]

U guys are the best!! Can't wait for the cook book!!

[@ufopsi]

Ci vuole un libro di ricette!

[@gabriele7381]

we still make gnocchi with ricotta and cheeses from the alps in Verona. They're absolutely delicious!

[@filipporivalta9780]

Ammetto di interessarmi molto alla cucina ed alle figure che ruotano attorno ad essa (non solo cuochi ma anche scienziati e chimici) ma non conoscevo questo Luca Cesari ed ancor meno della storia medievale sul cibo. Oggi mi avete fatto scoprire una persona davvero affascinante ed un aspetto della cucina molto interessante. Grazie e continuate così

[@clementbellande8720]

Cheers from France, Really cool video. Baci.

[@icoborg]

well now a Pasta Grammar ft. Tasting History (and viceversa) video is required.

[@someinteresting]

Yes, please.

[@dianapohe]

I thought the sameee😍

[@lottatroublemaker6130]

@@dianapohe Me too❗️☺️

[@eyechartny]

Max and Eva together?! Adorableness overload!

[@domenicocaruso2153]

Pasta History or Tasting Grammar? :D

[@michaelmullard4292]

Wow! This was so exciting. Would love to see more medieval Italian cuisine!

[@Dirtguerilla]

The "Medieval Mortadella" is still eaten in some parts of Slovenia and Austria, especially in some fancy restaurants ;)

[@sonodiventataunalbero5576]

We have something quite similar in the German part of Switzerland called Adrio

[@georgegarcia2455]

Eva and Harper thanks for breaking down all these recipes and really giving us a background on how these recipes are born. Hoping to make your southern version of lasagna next week! Ciao from Boston, MA!

[@costantinodicarlo3233]

Probably the best episode of Pasta Grammar! Grazie!

[@pollykent2100]

I love when you have Italian speakers on the video. I slow the playback time to try and understand. Still working on my Italian.

[@quercus5398]

99%. Of all Italian words end with a vowel,and each letter is pronounced,no silent letters Referring to anything feminine the word ends with an A anything masculine ends with an O A-B-C-D-E-F-G-H-I-L-M-N-O-P-Q-R-S-T-U-V-Z========21 letters--A-E-I-O-U. Vowels

[@phrog5003]

@@quercus5398 J,Y,K ik they are not athentically ita but they are on the alphabet

[@nathcascen473]

@@phrog5003 in modern italian alfhabet we dont have and we dont use those letters j y k neither w

[@vincenzogentile1869]

È da pochi giorni che vi seguo e sono affascinato da quanta passione che ci mettete per far conoscere le prelibatezze della nostra bella Italia. Braviiiii

[@lairbox]

This is why every Sunday at this time I connect my pc and watch KZbin!!! :)

[@johnpeschke7723]

Eva, I think the way you cook seems so important, you are gentle with all the ingredients from way you cook pasta, prepare and combine the ingredients for the sauces, add (or not) the spices and then serve the dish. great care every step of the way. thank you.

[@Carol-Bell]

This was so wonderful! Many thanks to Luca for sharing his knowledge with us! And thank you Eva, for being so brave to try making the recipes, and thank you to Harper and Eva both for tasting them. I love this channel.

[@nickvie71]

The "Mortadelle" reminded me a lot of the "Liver Dumplings" which are still very popular in some german Regions like Pfalz & Bavaria, but also in Bohemia (Czech & Slovakia), Austria, Solvenia and northest parts of Italy - often cooked and served in a strong beef broth (great soup for cold winters days ;) ) or also roasted and served on Sauerkraut. There are many local variations but I can imagine that the basic idea of it came from the "Mortadelle" en.wikipedia.org/wiki/Leberkn%C3%B6del

[@chemistryofquestionablequa6252]

German food is SO good, but underrated

[@susanherbert3014]

Best part of the weekend - a new Pasta Grammar video! This was so fascinating to learn about medieval recipes. And that castle is pretty awesome!

[@rickbrauer6794]

Anything that gets a 'Momma' rating from Eva deserving of trying. Thank you again for all you do and God bless.

[@joeperkins4309]

You can tell when something tastes spectacular. Eva gets that look on her face and she starts spinning her fork in circles. I love it!!! Thanks for sharing your videos. Keep them coming!

[@arkadiuszzet2208]

Hi P.G. We are from Poland and we used to eat potato-less gnocchi all the time when we were kids. We call them lazy dumplings and they are fabulous. Big part of our culinary traditions :-)

[@tompach5]

The second dish you made is what we make all the time in Puerto Rico. It's know as a breakfast empanada. You might want to go to Puerto Rico and try some of our recipes and make and Italian twist.

[@MrSamosisimo]

Wow, the raviolo with egg, reminded me of the Colombian "Arepa de Huevo" which is very popular in costal Colombia. Thanks for the historical trip, I'm always fascinated by Eva's culinary talents.

[@MiThreeSunz]

These medieval recipes are most interesting. I’m familiar with the medieval gnocchi since my paternal nonna from Le Marche always made her gnocchi with ricotta and flour. They were light tender and delicious. The fried egg filled ravioli was new to me as was the fried ground pork liver mortadella (meatballs). Just like Harper, I’m not a fan of liver, but definitely try this mortadella recipe! 😋🇮🇹🇨🇦

[@therobertfaulkner]

One of my favorite YT channels. I really need to start making some of these amazing dishes.

[@stevieg4201]

Just love this episode, I share this with so many people

[@AkOdOnxIgEn02]

Food and history. My favorite combo. Thanks for the video as always!

[@annwilliams2075]

I first saw ravioli made with an egg inside on a programme, Simple Italian, made by Michela Chiappa - one of the very large Welsh Italians here in South Wales. (Her father is originally from Northern Italy I believe.) In her version the ravioli was cooked in water and I love it. But now I have a second one to try and can not wait. It has one of my favourite combinations- pasta, eggs and easy cooking yuuuuuuuuuuum!!!! Also we have a meat ball dish very similar to the one Eva made. It is an extremely favourite dish especially in winter. It is served in a thick gravy (sauce) with mushy peas. That is peas that have been cooked until the resemble lumpy mashed potatoes. Tastes a lot better than it sounds. 😂😂😂😂😊😊😊😊 So again you have given me another version that I can not wait to try.

[@maar1626]

I love how Eva always puts her hand under the fork when tasting the food

[@izzyrazzbuffnik2326]

The drone footage really helped to lift this video to a new level. Really showed context very well. More please

[@rpowling]

Pasta Grannies youtube channel has posted some amazing italian grannies making ricotta (no potato) gnocchi recipes! I think you guys should do a Pasta Grannies-Pasta Grammar cross over episode! That would be awesome 🙏🏻

[@carriemartinez2933]

Yes!!!! This!!! Please make this happen!!!!

[@codadivolpe]

Bellissima puntata! Nice idea , so interesting also for us as italians. Thanks ... bravissimi!

[@PastaGrammar]

Grazie! ❤️

[@aarongall9191]

The technique for making Chinese and Italian noodles are really different, so it makes sense they developed independently.

[@marcelw6827]

I enjoyed this item very much. It is amassing to find old recipes that still bring happiness to the modern papille gustative! Thank you! Will try it soon.

[@stormwatch01]

The third dish looks delicious. In Austria we have some quite similiar kind of "Mortadella". We call it Leberknödel (Liver-dumpling) and eat it normally in a soup. Sadly my wife doesn't like liver, so i can only eat it in restaurants.

[@cominghometorome811]

Please do more shows like this 🇮🇹👏

[@arthurmiller9434]

This was such an interesting segment! Perhaps your best!! Great work Eva and Harper. Will we see more of these medieval recipes?

[@TravelAddictGuy]

I really enjoyed this one, love the way you put it all together too. Great job guys!

[@sarathezawi2932]

The second recipe is similar to a recipe we have in Libya, we call it " bourek " !!!

[@yasmeenamzk]

Borek is the best

[@theresawilliams7327]

Such a wonderful episode! Thank you for the history lesson!

[@caraevans2609]

Can you do the history on Bagna Cauda? It’s a favorite handed down recipe in my family.

[@donnapoirier]

Excellent video. History of food is fascinating. Well done!

[@fm9529]

you should collaborate somehow with the "Tasting History" channel!! That would be amazing!

[@sandeakilpatrick2386]

I loved watching this today! You're such a delight. Thank you.

[@riccardodemedici7116]

Italian castles! Every town seems to have one, but they do not get the commercial attention they deserve! I have never seen a book on the Italian castles. I have visited many castles in Emilia-Romagna, Le Marche, and Puglia and loved every one of them. Harper - start filming and create your own channel…. It would be interesting to know which European country has the most castles - I would bet it is Italy.

[@koen8185]

Germany has lots , Wales has lots....

[@ChampionOfCinder]

They really needed these to defend the coast from islamic empires

[@sharendonnelly7770]

I don't know how anyone would think this is worth a thumbs down..... The information is outstanding and very good knowledge and history of Italian foods! Boo to those trolls out there!!

[@sharendonnelly7770]

Hmmm.... second thought on my post, perhaps the negatives were due to the liver as the main ingredient. I say "don't knock it until you have tried it!"

[@camaro8570]

The second dish looks like panzerrotti basicly a deep fryed calzone. And the music in this video was very calming somehow :)

[@randyattwood]

Fantastic and fascinating episode. Thanks so much.

[@LaFarinadelSacco]

I think that the secret of meatballs (mortadella) that makes the dish tasty is cooking in lard. You made me hungry. Bravissimi!!!! 👍🤤

[@harryhill9794]

You guys are absolutely the best! And with this episode, you've even outdone yourselves!

[@bohboh5220]

I hope you'll bring a pre-medieval "Italian" dish next!🙂

[@flaviopons142]

Ragazzi siete semplicemente troppo bravi. Amazing video as always!

[@a.m.bluerose2568]

You should get in touch with Max Miller tasting history. IT would be great when you get back to the US tanti auguri 😘😘

[@RoseBrunoBailey]

My hubby and I were watching videos of the origins of corn, potatoes and tomatoes today, and this video showed up. We are history buffs, loved this one in particular.

[@wingtguru4697]

Man.......a spin-off with Luca focusing on history, Eva cooking, and the taste tester host Harper. 🧠💥 has it been done? FOOD + HISTORY= La Storia a Morsi

[@moltogusto8133]

This video continues to show why you guys are the best out there...no one is doing this...you are both incredible....

[@PastaGrammar]

And we love you!!! ❤️❤️❤️

[@CologneCarter]

I wonder how a delicious thing like those "meatballs" got lost in time. There were no "exotic" (terribly expensive or hard to lay your hands on) or extinct ingredients used, there was nothing too expensive included and the preparations aren't overly time consuming. Yet the outcome looks like something you'd have to dish out a lot of money in a 5 star restaurant today.

[@1spiny]

Fascinating stuff! I may have to find some caul fat and pork liver! BRAVISSIMO!

[@sg-ww4km]

The "mortadella" one couldn't be more Bolognese if it tried; the true "Del porco non si butta via niente" spirit.

[@alentejaneiro]

As we say in french :"dans le cochon, tout est bon"...

[@GiuseppeAvella]

Questo canale sta diventando sempre più interessante. Bravi, bravi, bravi. :)

[@PastaGrammar]

Grazie grazie grazie

[@petereggers7603]

Ricotta gnocchi are recently quite popular in Germany too.

[@robertlemoine3500]

A delicious education , Thankyou ,I love your program .

[@4theloveofAJ2023]

I would love to have seen the looks on everyone's faces when the first Tomato was introduced to the first Italian. "What is this red thing? I'm going to put it in everything and call it love!"

[@Plan73]

Well, at first, for years, they thought it was poisonous 🙂

[@bohboh5220]

@@Plan73 I think the nobles thought it was poisonous, because it stained silver plates, however I'm not sure

[@hilariousbenjamin5614]

@@bohboh5220 I heard the nobles thought tomatoes were poisonous because they used to keep them on pewter plates, but tomatoes are acidic, so they would leach the lead out of the pewter and poison them. Poor people didn't have fancy pewter plates and so didn't get poisoned. But I don't know if that's exactly how it happened or if it is just a myth

[@SilvaDreams]

@@hilariousbenjamin5614 It's originally name was Poison Apple because it is in the family of the nightshade and they looked like apples. No one really wanted to eat it purely for the name, eventually someone try eating them obviously and the name was changed.

[@reginapolo3357]

I'm from Panamá, and I have always been curious about pre-Columbian "Italian" cooking. Now you are making me set time aside to delve more into it.

[@TheAverageNooob]

The pasta being invented independently is part of a phenomenon where humans invent things around the same time independently.

[@LetsCookItaliano]

Bellissimo video e ricette interessantissime, da provare!

[@quelodequelo]

Gnocco fritto and nduja, because yes👍

[@rosettapstone]

These are going to be alot of fun to try. Thanks so much for teaching us about this!!

[@radianttadpole6363]

You know Eva’s loving it when her fork dances in the air!

[@ginlemon29]

Grazie mille Eva e Harper! Mi avete fatto scoprire delle tradizioni italiane che non conoscevo, come pure dell'esistenza del mio conterraneo Martino. Saluti da Como!

[@tbirdparis]

Literally only came to the comments section to see how many people still can't let go of the myth that Italy supposedly got pasta from China. As expected, the KZbin comments section did not disappoint! :)

[@inocenciotensygarcia1012]

I loved your video driving to work at 5 a.m. I was born in La Habana, Cuba, on 5/01/1961. Came to the USA on April, 1970. I loved the video because of all the information you shared and Eva was able to talk to the food historian. Just last night, I made a video on your recipes and I mentioned it was yours of course about the tomato sauce and the left over pasta. I wanted to record the recipe about the Chinese egg plant but it was too late and it was 12 midnight and I had to get up at 4:15 a.m. to work at the hospital. Thank you for everything. God Bless you both.👨‍🍳👍🏼❤️

[@timothyrylatt1231]

The gnocchi reminded me of gnudi, or malfatti

[@fusadiluna]

Same!

[@alexandrameister8543]

Grazie mille per le ricette medievale.Grazie mille a Luca.🍀🥰

[@edwardmiller5237]

No tomatoes in the before that time too

[@baronesselsavonfreytag-lor1134]

Really interesting episode, thank you for making it.

[@GDG-qq2oy]

Italian cuisine is so vast that no Italian and least of all a foreigner will be able to understand it all!

[@brentdillahunty3314]

Your soundtrack in this vlog is AMAZING. You music choices are always enjoyable but this one IS perfecto!! I so appreciate the time and dedication you spend in compiling your vlogs.

[@clandestine5319]

Ya'll MUST try Indian food. Love your videos.

[@PastaGrammar]

It’s definitely on our list!

[@clandestine5319]

@@PastaGrammar Awesome

[@dad15241]

Thanks for the picnic setting. Wanted to see you two sprawled on your blanket with a basket filled with the typical delights Eva's family would enjoy outdoors.