Neapolitan Street Food... but HOMEMADE

Naples has INCREDIBLE street food, which is why Eva and I were planning on showing you guys some of our favorite examples while we were there. The weather didn't cooperate, and we were totally rained out during our stay!
Things maybe worked out for the better, because instead of just showing you guys tantalizing street food, Eva's going to show you how to make it at home! And as you'll see, there are some distinct advantages to the homemade versions of these Neapolitan treats...
If you enjoy this video, please give it a like and subscribe to the channel!
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MONTANARINA RECIPE - www.pastagrammar.com/post/mon...
TARALLI 'NZOGNA E PEPE RECIPE - www.pastagrammar.com/post/tar...
FRITTATINA DI PASTA RECIPE - www.pastagrammar.com/post/fri...
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00:00 - A Rainy Day in Napoli
00:55 - Neapolitan Street Food... HOMEMADE
02:32 - How to Make Montanara Fried Pizza at Home
06:23 - Tasting Montanarina
08:52 - How to Make Neapolitan Taralli at Home
12:57 - Trying Taralli 'nzogna e Pepe
16:24 - How to Make Frittatina di Pasta at Home
22:33 - Trying Frittatina di Pasta Napoletana
24:05 - Ciao for Now!

[@rodneyferris4089]

What makes a guy from Manitoba proud? Farina da Manitoba! ❤️❤️❤️❤️

[@HopeLaFleur1975]

Yes Italy uses our wheat!! Farina Manitoba cute!!

[@taitweigel64]

I love Eva's husky voice and huge curly hair. Her cooking is so confident. You are a fun couple to watch.

[@hawaiibound.]

I'd give anything to have her head of hair. Beautiful!

[@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-]

@@hawaiibound. I have very straight hair and tried to get permanent curls done to my hair around the same curls as Ava. I'm very grateful that my hair didn't stay curly, apparently my hair doesn't like to curl even permanently. I grew it out and never would think to do it again. There's a lot of work with curly hair. I had mats in my hair because I didn't know how to care for it properly and had no mom or sisters to show me how. One of my classmates was so helpful in helping me get my hair back in shape and became my best friend afterwards. I do not envy anyone who has curls that are not optional. Good luck to them.

[@edw.b856]

Judging by his eye, she's got a legit left hook, too 😳😂

[@hawaiibound.]

@@edw.b856 😉

[@lucilletabbutt6703]

​@@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-I don't know what your stylist did to you, but I have naturally curly hair and with a good cut and good product, I wash, mousse and blow dry, and I do nothing .... I sleep on it and get up and roll with nice messy curls for two days.

[@awallnut]

As a Manitobian, I had no idea our Manitoba Flour is a thing in Italy. I called my Mom, who bakes a lot. She did not know either. I googled it, and the flour is from here, but it seems to be an Italian thing. So interesting.

[@dariomariabalice1699]

it became a thing some years ago (10ish I would say). we prefer it to our own for some specific dishes, probably because it has less gluten and more proteins than our

[@carlawiberg6282]

Manitoba wheat flour is a thing in Sweden, too, but not imported from Canada -- it's the name of a much-prized variety of wheat, grown here too.

[@ericpmoss]

Yea, Caputo Manitoba is very popular for NY pizza and home ovens that don’t hit high temperatures. It’s easy to get in any NA city with a Little Italy.

[@overtonesnteatime198]

Manitoba has good everything so i am not surprised,

[@b.giovanni4824]

It confused me in recipes, I thought it was some crazy idiom but nope!

[@jpp7783]

Naples is SO underrated. Picture Paris’s grandeur, but bathed in sunlight, everything golden. That’s Napoli.

[@ZakhadWOW]

throw in a few mounds of trash here and there (Thanks, Camorra) and you get a missing element. I love mia Bella Napoli, but I admit it's flaws.

[@francescotrombetta8548]

@@ZakhadWOW i guess you don't bud

[@gracelink3595]

🤩Bella, Napoli!!🌹

[@BronzeTheSling]

Naples is so much better than Paris. There is no comparison.

[@BronzeTheSling]

To love something is to admit its flaws (with the exception of God).

[@josiecotrona583]

You two have become my favourite KZbinrs, I absolutely love Eva’s cooking, not to mention she’s Calabrian, like myself…. omg all her food is amazing! I have been binge watching your videos & I can’t get enough, I love you guys 👏👏👏😍😍😍

[@chrismazz75]

That first recipe, fried pizza dough with sauce and grated cheese.. a staple of every Italian festival in CT I went to growing up..

[@jmnindfw]

Having grown up in CT, I agree it was a staple, but it is more stretched like a regular pizza rather than the small flattened disk it seems she fried. I never heard of the folded thing she calls pizza fritte. Sounds good though.

[@phildcrow]

Other words for a "levitino" are "biga" and "poolish." It's a small bit of yeasted dough that sits around and then gets incorporated into the larger bread recipe. Biga and poolish usually sit overnight, though.

[@pad92011]

I've heard it called a sponge too.

[@dmz7550]

Levitino = Levain

[@kirby7379]

While she was describing it I said “poolish“! 😊

[@The_Gallowglass]

@@dmz7550 We're going to levitate the dough!? :O

[@sebastienbouchard5136]

​@@dmz7550 levain is a sourdough starter and should never get bread yeast. Only wild yeast.

[@1234Teelady]

Best DIY Italian educational channel on the internet. Always something new to improve my skills. Massively entertaining

[@jaytee777]

Eva's on fire today with her sassy comebacks! I am here for it!

[@partinsheritagehomestead4981]

I absolutely adore you both. Been binge watching. You have tsken this American to a whole new level of greatness of flavor again. Ive starting to really dislike our foods here. Thank you for sharing your treasures with us.

[@ericpmoss]

Fun fact - one of the best (IMO) pasta brands from Abruzzo is Cocco, and they have two wheat sources - local Italian, and a special “Desert Durum” grown to exact specifications on a few farms in Arizona and California - it is not a cheap industrial substitute for Italian, but a preferred flour. So even here in Puglia, I buy the pasta made with American wheat. It’s superb.

[@zigweegwee]

​@@ericpmossMaybe that's why Eva and Harper moved to Arizona!

[@blezen4727]

18:30 Harper's shy scream at the sound of breaking pasta ... hilarious 😂😂😂

[@moniayoung3050]

Don’t worry Eva…my Neapolitan mom can’t say blue jeans. Or airplane. Or hospital. I wonder if she can say batter?? I’m gonna go make the frittatina di pasta so she can criticize me 😂❤😂❤!!! Grazie ragazzi!

[@sharonshiner]

The pre ferment can also be called a poolish :) or a sponge. Love your show!

[@tamhewitt-baker5602]

or levain among other im sure :)

[@dianepeak6833]

OR a biga

[@AntoninoDiGiglio]

Great video like always....Well done. I'm neapolitan and Calabrian and see a talented Calabrian make neapolitan food made me double proud and double happy. Great job! And Harper....great T-Shirt ❤

[@ZakhadWOW]

I've heard from amici in Il Mezzogiorno, that pretty much all of that region (including Sicilia/Sardegna) were all pulling for Napoli to achieve the Scudetto, and humiliate the big northern teams in the process.. Yes there are regional rivalries, but when it comes to the "Terroni" versus the North, it's "all hands on deck" as we say in the navy. I was very sad that Calabria was the ONE region I never made it to in my 4 years in Italy.. Sadly it was a wee bit out of the way.. I did make my way down to Bari/Lecce though, since my plan was to train it all the way up the Adriatic coast to Trieste, which I did achieve. So how are the plans going for the bridge between Messina and V. San GIovanni?? Any news?

[@cindyfaust7344]

I am in love with this amazing and engaging couple. Eva is intoxicating! I am learning so much from her💜

[@GigiStar01]

The frittatina de pasta looks amazing!

[@alcyonae]

Harper your hairdo is on another level, in the best possible way

[@DJMarcO138]

Enjoying my coffee amaretto and watching Pasta Grammar on a Sunday morning is becoming a ritual!

[@user-un6ze4ro1e]

My mother was from Cormons, Italy. Your accent sends me back to my youth!

[@flemess]

It looks like lievitino could be what we call in Portuguese "esponja" ("sponge"): some flour and water (equal amounts) and all the yeast in the recipe. It adds flavor and strength to the dough, rises very fast, but you need to use when it is at its peak (like what Eva shows in the video. After that, it will lose strength, and the final dough will take longer to rise. Thank you so much for your videos! You guys make my every Sunday😄

[@christinemoore9380]

Eva! I grew up with pizza frita except my Italian mother made it as a breakfast sweet coated in cinnamon and sugar. Now I make them at every big holiday to honor her♥️

[@popelgruner595]

As a EUropen I know that fresh yeast is the "normal" yeast. 😁

[@tronogaming-xw2lt]

You and eva are just such couple goals! Love you guys sm, you're my comfort channel.

[@dazuotv]

Street food in Naples looks delicious, I want to eat 👍

[@annamariaayyad2891]

Loved learning these recipes. I agree 100% about the lard. My dad used to make sausage, cure them, cut them into 2 inch pieces and then preserve them in jars of lard. They were incredible.

[@PastaGrammar]

We just had Eva’s dad’s braciole today for lunch which is made the same way. Incredible, I want to show it in a video

[@annamariaayyad2891]

@@PastaGrammar Wow, that sounds delicious. I would love to see that and 'm sure many others as well.

[@ninadukette3340]

Yes, please. Show braciole

[@FleaChristenson]

Y’all aren’t at a million yet?! The heck?!? Everyone should know about y’all by now and love you as much as I do!

[@phil4208]

All new dishes to me and absolutely amazing , the pasta dish was my favorite, I can see myself eating all of those while taking in the sights , my mother came down from Maine to Rome new york to celebrate the birth of her new great grandson, we ate at a local restaurant that specializes in Italian food and they also make Italian cookies and mom bought a little of everything to take back to Maine to impress her friends in Augusta

[@Dreckmal01]

Rain is how we get all those wonderful ingredients!

[@edzmuda6870]

I love the fried pizza they make in Hungary. There it’s called Lángos and they top it with garlic sour cream and sharp cheese. One of the best things I tasted ever.

[@fridaytax]

Totally looked like a version of langos to me. Absolutely love it!

[@rpaerikajoy3111]

Langos is the best! Hungarian street food. The original version of langos is to fry the bread and sprinkle coarse salt on it and rub a garlic clove over the salt. Yummm.

[@edzmuda6870]

@@rpaerikajoy3111 That reminds me of what my Ukranian grandmother used to eat - rye bread with lard spread on it and topped with sliced raw garlic ant a little salt. Sounds disgusting but really delicious.

[@luisjdavis]

I can’t get over the cookware, the Clay Pots 🤩 Absolutely beautiful

[@sphwell8050]

Even not cooking, we just love you guys ❤

[@autumnleaf1439]

I absolutely love your channel and am so glad that I found you! You are such a wonderful couple and compliment each other so well! I am Italian as well but have never been to Italy so I love traveling along with you and Ava’s cooking is amazing!! Thank you for the great content! 👍❤️👏🇮🇹🍝

[@PastaGrammar]

Grazie mille! We're glad you found us, too!

[@MrBradipo73]

La montanara! This takes me back to my childhood... we would play football in the streets and then we'd swing by the local deli and buy one of these... so tasty!

[@davidnelson9568]

You guys rock!!!! Wish you much success.....

[@clairecimino8550]

I'm excited to meet you! My Italian daughter introduced me to you! So far I love you. I'm Polish....but....thank you God , I married an Italian from Calabrase❤ I hope to learn a lot to impress my Paulo......Love you both.

[@Jean2235177]

Pre fermented dough = biga (?) Hope your eye feels/gets better soon. That montanarina looked divine! It would be perfect bread/tomato/cheese street food heaven for me.

[@gracelink3595]

Pasta Grammar, Thank You. I used to live in Naples. Man, I would LOVE one of those "Napoli" t-shirts like Harper is wearing!!!

[@mohunter7051]

LOL, Eva's expression at Harper's wild scene transition was perfect. We love watching you two, here in Arizona it's boiling we would welcome some rain.

[@p5gBand]

Harper only has one eye on each side of his face. Hope that comment helps the YT algorithm. :) Always love your vids.

[@Iris_Pirus]

I love your videos guys! Thanks for the awesome content! 😊

[@italianfoodmadefromthehear8729]

Eva you look truly happy when you are in Italy.

[@italianfoodmadefromthehear8729]

Yes Eva my wife Rosilena is from Italy and just as soon as I sell my home, we are moving there.

[@crackergirl1]

Everything looks delicious! I look forward to your videos every Sunday.

[@katedavid4749]

Love your recipes

[@catherinedornier5206]

Just love to watch you guys ! Bonjour du Québec! :)

[@cindybeville5431]

Love the Italian food you cook, so amazing! 😋

[@splooey2151]

omg thank you! the other day i was just thinking about making rosticceria napoletana when my friends come over, thank you very much for this video!

[@MCS951]

Grazie per un altro fantastico video! ❤

[@barbaranardone]

I love all the dishes you have made, I would love to try these. Thank You.

[@jeannine1769]

I never got to Naples on our trip in May because the rain was just so bad and watching this makes me regret it even more!! Hoping to return but now can make a few goodies while I wait. Thank you!

[@user-cp8ue4zr3t]

Love watching you guys!!!

[@guiditta2896]

Love your videos! Just getting a good mood :))

[@scicoguy]

Great video. Very inspiring!

[@karenwink9223]

We adore y'all! Your weekly videos are the highlight of our Monday lunch breaks!!

[@marcobiagioli3905]

Neapolitan street food is fantastic! The montanarina reminds me of the Crescentine from Bologna, which my grandmother used to fry in lard❤

[@abelguerrero4151]

I can't wait to try these amazing street food dishes 🎉😊

[@robertaarnold3519]

I loved this video! Keep it up!

[@peggyries1891]

You two, are adorable and just the best! I look forward to trying these recipes!😊❤

[@Iranda_]

Extremely tempting, as usual.

[@taniamann5108]

I love all your videos and how you promote the most delicious food in the world keep it up 😀❤

[@growinglongisland]

Love this !

[@ErinChamberlain]

Oh my! These recipes are outstanding!

[@filipgloria]

I love your channel!!

[@JB43186]

Those textures sound amazing!!

[@lb8141]

Thank you for another wonderful, fun and informative video. Such a great couple. Love from Miami ❤️🌞

[@rosariacarlostella9105]

Awesome dishes. Thankyou for teaching them ❤️

[@roseseaborg8135]

omg!!!! have to make this. Thank you :)

[@Klink52]

Just found you guys. Lovely couple and the recipes are to die for!!❤

[@ps5801]

That preferment thing Eva did is called a biga. It tends to give the bread a better flavor, though there are exceptions. For example, the dough for pizza Margherita is commonly aged for 24 to 48 hours so a preferment isn't normally used (I think...). In France and Poland they have similar sorts of preferments. In the United States we don't use preferments because we have Wonder Bread. Nobody knows what good bread tastes like, so a preferment is pointless.

[@maddy131]

It’s a poolish starter because of the water ratio. It’s loose. Biga is more like an actual dough. Lower water content.

[@ps5801]

@@maddy131 King Arthur Flour company has a different view: "Biga is an Italian term that generically means preferment. It can be quite stiff in texture, or it can be of loose consistency (100% hydration). It is made with flour, water, and a small amount of yeast (the yeast can be as little as 0.1% of the biga flour weight). Once mixed, it is left to ripen for at least several hours, and for as much as 12 to 16 hours. Note that there is no salt in the biga. Unlike pâte fermentée, which is simply a piece of mixed white dough which is removed from a full batch of dough, the biga, lacking salt, is made as a separate step in production." That seems pretty authorative to me.

[@matteframe]

come to the SF bay area. We have amazing bread. It's very easy to avoid white bread.

[@maddy131]

@@ps5801Biga is used in crusty chewy Italian breads like ciabatta. Poolish has a higher water ratio and produces a light and airy texture like in the fried bread she produced. It was cloud-like. They are similar but not the same. I am a professionally trained baker. There is a difference.

[@jenelaina5665]

Um yeah my first job was in a bakery and then I worked in another one a decade later... Both used poolish, baked from scratch, etc. It's not terribly difficult to find if you look just a bit. Shrug. (Goes back to eating fresh rye toast with my breakfast)

[@philgower]

It all looks so DELICIOUS!

[@barbaramiller349]

Watching you make these beautiful, delicious foods, makes me want to move to Italy. ❤

[@robingianturco7830]

Maronna mia i che spettacolo!!Eva si supera semper ❤🙏👏Sempre grandissimi!!!

[@tomr.4199]

Y’all are the best!!

[@analeila]

All those look amazing!!!!

[@roccosisto8196]

I’m so happy we see eye to eye on all things food

[@margariteolmos3457]

OK, that was amazing!

[@FTumas]

My mouth is watering. Loved.

[@Marchmadness86]

Frittatina di Pasta Napoletana is a gift! It hits differently!

[@slideguitarclem]

Love your chanel ❤

[@yullinaty]

Love you guys thank to your recipes i have been able to make the paste di mandorla for my Italian inlaws and I got the best complement. She told me it taste like the ones I used to eat when I was little in Italy

[@christeenprice5637]

Awesome recipes, thanks for sharing ❤️❤️👍👍❤️❤️

[@adambrink4475]

Love you guys

[@JZeverybody]

Mamma mia, Loved it!

[@richardsteinbergmakingknives]

Bug eye...bug eye...bug eye...bug eye...ok, I made fun of his eye! Great video again guys, thanks!

[@c.f.sedgwick1885]

Outstanding recipes

[@amandap9829]

Everything looked tasty!

[@DRW1107]

I recently found your channel and I love watching your videos. I was looking for recipes using zucchini for diabetic friendly meals. I can at least watch these videos and dream of eating this deliciousness! You two are adorable and I love your smile Eva! Thank you!

[@cairneoleander8130]

I have only ever had taralli baked made with olive oil, found rarely at random import shops in the city where I live. I am obsessed with these adaptations, but now seeing the recipe for the original version makes me so excited!!!! Thank you so much for sharing that recipe! I will be making these just to taste them.

[@ezacher4634]

Like the last 2. Willing to try!

[@pandeybear3594]

Omg Eva Once again your skills are so so amazing Brava, ❤

[@kayebee4794]

Ooh, yay! Fried pizza! I hope there's a next vid of more Italian streetfood recipe. Now Eva's using the "BUT" keyword perfectly!

[@sjc4]

I JUST found this channel and now am binging. Y'all are so cute and I am learning so much!

[@kevinman5019]

Good recipes. Thanks

[@muffindog3113]

You guys fill the soul with goodness! ❤

[@nikpanopoulos4985]

Bravo gus, you're my favorite channel! Nikos from Athens 💙

[@jenjabby]

My new favorite channel!

[@bonuebonue]

Siete meravigliosi!

[@reedlive]

Fantastic job as always 🎉

[@Scuderia_Fan]

That looks so delicious.

[@jimpert6752]

Fried Dough.. great memories of growing up. My Mom would make it for us... Yummy 🤤

[@AussieAngeS]

You are both so sweet, I really look forward to all your videos. I love watching Eva cook, it’s satisfying and I love your creations. Grazie tanto