Schooling Italian Master Chefs on Steaks!

[@syahibijalaluddin]

"I respect the pasta, you respect the meat" is the hard-hitting line😂

[@idunnol0l]

So what's the problem? Let's do it quick 🎉

[@edgardobassi4864]

Teaching a Florentine how to cook a Bistecca of Chianina is like teaching to a Japonese how to cook Wagyu.

[@fastfreddy7759]

​@@edgardobassi4864well ...every dish can be made "better" to some extent

[@haru69380]

​@@edgardobassi4864u know there is plenty of cow type in the world right

[@firstnamelastname-jt5ci]

simple search of cow licks and you see a lot of American cows enjoying themselves. But American cows are sweet ours are naturally salty... haha calm down guy we're American we are used to recover lines like that...haha "I've cooked it the best"

[@wyattderp9719]

Guga, I'm disappointed you didn't cook the chef a steak your way to show them what a proper steak taste like.

[@ryanawilson8549]

I came here to say exactly that

[@Gundumb_guy]

YES! I thought he was going to cook him one to show him how much better it is! Now that chef is just going to be salty without actually tasting the difference.

[@G.Rousseau]

I was waiting for that...

[@derpizzadieb]

this, i was waiting for this to happen

[@Unknownz00]

Me too :( got a bit disappointed. Like an experiment like he does at home

[@TheOkin90]

I am italian and he is right , meat without salt is a crime , I understand if u don't put a lot of "flavours" on good steaks but salt is the basic imo

[@Qlicky]

I'm from the Balkans and we eat a lot of veal. It's a sacrilege to ruin it with 'flavours' as you put it, but it needs salt and optionally pepper. Same thing with good quality beef. Salt is a must. Salt doesn't take away from the taste of the meat, it enhances it. Also, adding salt after the meal is cooked is not even comparable with doing it before hand. Having to add salt to food when it's brought to you is a sure sign of bad kitchen.

[@The_Magi]

Esatto

[@watchit3746]

si vede lontano un miglio che si è fatto fregare ed è andato in ristoranti che sono soltanto di facciata ma in realtà sono trappole per turisti. La Fiorentina a Bari? Poi hai sentito l'accento del cuoco a Firenze? Si è fatto fregare bellamente.

[@diegodessy9700]

Guga che mette pure la merda sopra le bistecche difficilmente può insegnare qualcosa. Il sale è ovvio che vada messo ma penso sia andato nell'unica bisteccheria in Italia dove on viene messo. Pensare che un buon taglio di carne sia migliore con duecento spezie sopra è da stupidi e ignoranti della cucina. In secondo luogo, quando dice la battuta respect the pasta and pizza you respect the meat. Come se la carne (semplice materia prima) possa essere comparata alla pasta e alla pizza (due prodotti creati dall'uomo). La carne non la insegni, la pasta e la pizza sì

[@andranistor4630]

Salt is the basic in every food

[@dera90solid]

Hi Guga, I'm Italian and a meat lover and I totally agree with you. Italian meat quality is very high but the way fiorentina is traditionally served does not make justice of that glorious piece of meat. I love cooking fiorentina at home and i think the best way to enjoy it is sous vide with dry brining while in bath (salt, garlic and black pepper). This way you can achieve perfect seasoning on very thick fiorentina at your choice cooking grade. I love 55°C bath target with charcoal final searing and alluminum foil rest at least for 5 minutes.

[@shinre]

Now, this is a man who knows how to cook a good steak!

[@hmuniz002]

Have you ever cooked a brisket with Italian beef? I'd like to know how that would come out.

[@dera90solid]

@@hmuniz002 not yet but I'm very curious to try

[@midnightrambler9719]

I grew up and still live in Florence. I was always convinced that Florence had the best steak in the world, then I started going to the U.S. and in 2011 in Sheridan, Wyoming, I had the epiphany. I realized that until that moment I had not understood anything. I learned about and appreciated the different kinds of cuts, Ribeye, NY Strip, picanha and so on. I got to know and appreciate so many new breeds and I got rid of the many legends that Florentines are attached to (meat should be salted at the end, meat should be lean etc.). I started ordering steaks from all over the world and cooking them myself, inviting many skeptical friends to eat with me. The result is that neither I nor my friends go to restaurants for steak anymore, we only eat it made by ourselves. And Guga is a real master.

[@alessandrom7181]

If you don't know why salt is put at the end you didn't grow in Florence or else after all these years you are very dense.

[@fiore9655]

Ma poi per una picanha fino in America dovevi andare?? Eddai raga i gusti sono gusti ma la carne speziata prima di cuocerla no dai...

[@midnightrambler9719]

@@fiore9655 parliamone dopo che ci sarai stato che è meglio

[@midnightrambler9719]

​@@alessandrom7181la leggenda che il sale messo prima indurisce la carne... Ma ancora???

[@fiore9655]

​@@midnightrambler9719dove? In America? E tu che cazzo ne sai che non ci sono stato?

[@WiscoMTB37]

Cook just sitting there absorbing information like a real artist. Respect

[@tatatatartine2588]

Criticizing an Italian's cooking in his own restaurant.... Giga must be the bravest man on earth.

[@watchit3746]

both the restourants showed were classical tourist traps.

[@End3rWi99in]

​@watchit3746 fair but even a popular tourist trap featuring steaks should be able to cook a decent one.

[@watchit3746]

@@End3rWi99in why? It takes skill, they just want toursit money...and apparently they are already willing to spend...so why bother?

[@mehmetdurna3115]

@guga should try it in the south before the credits

[@truckguy6.7]

I was thinking he probably waited until he left Italy to upload this video 😅

[@vitoiacopelli]

Hahahha this was exactly what Italy needs thank you @guga it was amazing bringing you around

[@guga]

Thanks Vito you the BEST!

[@diegodessy9700]

Dai Vito su, belli gli altri video, ma questo? A parte che se uno chiede dov' è la polvere d'aglio su una bistecca di prima qualità o ti alzi e te ne vai o gli dai dell'americano deficiente o gli spieghi cosa vuol dire non coprire qualcosa di buono con un sapore basic come la polvere d'aglio. Invece tu stavi lì ad annuire come un ebete di fronte alle cazzate immonde che diceva. Come se il seasoning fosse fondamentale (provato di persona in America, meglio senza con solo il sale) anche mettere il sale prima non è necessario, provato a mettere sia prima che dopo e vengono bene in entrambi i casi. Poi Siete andati nell'unica bisteccheria d'Italia che non mette sale. Dopo ancora Guga che si chiede perché non mettiamo le duecento porcherie che mette lui sulla carne. Sì forse sulla carne USA piena di ormoni e schifezze lo facesse pure ma quando hai dei pezzi di carne pregiata davanti , il sale è l'unica cosa che va messa... O meglio puoi fare anche quello che fa Guga ma è cucina da americani per americani, non cucina vera. Infine, quando hai una materia prima ottima, meno la edulcori meglio è. Quindi ok il sale che è un flavour enhancer ma non le spezie che sono flavor modifiers come dice Guga stesso. Non capisco come tu, da italiano, abbia potuto stare zitto e non spiegare a Guga, il quale pontificava a sproposito, che di fronte a una bistecca di alta qualità, mettendo solo sale (massimo un po' di pepe), poi puoi concentrarti sui veri sapori della carne e non sulle polverine del cazzo e simili che gli piacciono tanto e che non aggiungono nulla, al massimo tolgono...

[@Oleuu]

@@diegodessy9700 stai calmati, apri un po’ la mente, lavoro da anni nella ristorazione ITALIANA e sono d’accordo con tutto quello che ha detto. Parla con uno chef ITALIANO che ha lavorato anche solo una settimana al estero e ti dira la stessa cosa “ gli italiani non sanno cucinare la carne alla griglia .” Unica cosa che mi dispiace e che non sia andato da Dario cecchini

[@alessandrom7181]

Ma non dire cag ate... 🤡🤡

[@alessandrom7181]

@@Oleuu A parte il fatto che e' andato a Bari a mangiare la fiorentina e a Firenze da dei meridionali..🤦‍♂🤦‍♂

[@Dichedo]

Guga, I am so glad you guys continue working and cooking and having fun together with Vito!

[@georgedavisisinnocent79]

5:22 I live in Italy and that is one of the most Italian excuses I've ever heard.

[@MrRinoHunter]

Remind me of Chinese Kung fu guy talking about Chi and Chakra. It makes about same amount of sense.

[@andrecarvalho5649]

Such a lazy and imbecilic excuse.

[@LineaTremolante]

if you want to know what is that just translate with google. caro mio, in italia abbiamo razze di manzo che originariamente erano da lavoro, quindi hanno più muscoli e meno grasso, con il cazzo che vivi in italia, lo hai scritto solo per avere credibilità.

[@nukekidontheblock8349]

No you re not, you re an anglos living in Maysville Illinois

[@re-gaming3913]

"Our cows don't require salt because they are simply based"

[@7094spanky]

Ever since watching your videos, I have increased the amount that I season my steaks and have had nothing but compliments from my friends and family.

[@BjornTheCat-3]

Sorry to hear. Many of my friends have had the opposite response. "Thank the gods we don't have to wade through too much salt!"

[@stefanofarella9877]

Grazie del video Guga. Son nato Italiano, e vivo negli US. Questo è un video sacro santo, e spero che possa essere di insegnamento a capire che c'è sempre da imparare come si cucina una certa pietanza.

[@Elektero]

Con l'aglio in polvere, lol

[@stefanofarella9877]

@Elektero Gli italiani non lo usano? Cresci.

[@nukekidontheblock8349]

Si imparare a non andare nelle trappole per turisti che possono essere trovate in tutto il mondo addressing whole Italy ahahaha clown, you dont even under stand how a big of a joke he has become with this video and all of you making a culture over YT

[@stevelennox8575]

"Slightly chewy" goes up there with "Easy to make side dish" for Guga understatements.

[@andreagraziosi2462]

I'm italian, i completely agree with what Guga said. The main issue and reason of why we eat blue or rare steaks (more blue imho) is because the cattle breeds used are super lean. And meat that lean is not pleasant cooked medium because it becomes tough as hell. Another thing that contributes to this is that male are not castrated, so you have not steers but actual bulls, the meat is leaner, less flavourful and tougher (i think we are one of the few countries that dont have steers). Personally i think US is the best for steaks and meat in general, went to Arizona this year and i was amazed.

[@glucas71]

also, italian culture generally has a stigma with salt, so that doesn't help

[@Deadtrap06]

steaks? probably yes, in Italy fish and first courses are popular (being a peninsula). the meat-based second courses are based on certain areas, preferably bordering Germany. in terms of quality of meat, no, there are few countries that can buy it, and it's certainly not the USA that can't even export the bulk of its meat to Europe, because it violates the percentages on feed and medicines. in short, if I want to eat antibiotics I go to the pharmacy, not the butcher.

[@andreagraziosi2462]

@@Deadtrap06 well meat is common as main dish in all of the North of Italy (which isnt only the few regions adjacent to Switzerland and Austria) and also in the centre. There are also a lot of places where you can buy imported meat (which follows all the production criteria of EU beef), and is generally, at least for my taste, way better than italian beef. Also the block for import of usa doesn't have anything to do with feed, Is about growth promoting factor that are commonly used for the first 12 month of the cattle's life.

[@Elektero]

@@Deadtrap06 please don't write wall of text full of bullshit

[@neilECM]

Brazil is even better than the US, Guga is Brazilian, there is where his skills came from. 😂 I ordered entrecote in France with my family, I asked rare and meat came raw just like the Itakian version. 😂 Anyway the meat was insanely delicious, a huge portion of french fries, served with rice and salad. 🎉

[@MightyPooPSTEAM]

Thanks for the honest and transparent review. Also very bold of u to do it in their home lol.

[@bbqlvr6137]

I like that Guga has become the international messenger for cooking meat. “SEASON THE MEAT!!!”. 😂😂😂

[@BjornTheCat-3]

But do not limit seasonings to SALT! A little goes a long way of that.

[@shonix123]

If he comes to argentina he would fight with those who salt and those who not!!!

[@ellezzero]

i prefer a light seasoning on meat and usually i eat it without salt because you know.. i like how meat taste

[@MrEmilio569]

I'm italian and Guga was perfectly rigth! I'm from Rome and it's very hard to eat a good steak around here, and i don't talk about the meat quality but the way it's seasoned and coocked. We need more Guga in Italy!

[@lucavercellotti9959]

Yes is the truth 👍

[@herpderp159]

Guga is not the hero the Italians deserve, but he's the one they need.

[@paoloritucci8171]

Blud thinks an american influencer can go to italy and teach us how to cook italian food. Mocc' a mammt'!

[@darkengine5931]

We love blue rare steaks with little seasoning here in Japan but, for those, we serve with condiments like soy sauce, ginger, and wasabi (as with sashimi). When we serve with more Western-style condiments like butter and garlic, or béarnaise sauce as another example, we tend to prefer medium rare and well-seasoned. It is similar to salmon. I love raw but always sushi/sashimi-style with soy sauce. I also love salmon that is cooked, but then I favor something more like butter and lemon.

[@10010x0x0x01101XX0X1]

Soy sauce, ginger, and wasabi is a magical flavor combination.

[@kjetilknyttnev3702]

A steak with a lot of marbling is wonderful with soy sauce -which is quite salt on its own. A crisp sake, some ginger and wasabi and a rare steak is wonderful. I'm norwegian, but love this take on steak.

[@dumbbellenjoyer]

Tbf Japanese beef fat is unique too. It basically doesn't need rendering

[@Makenor13]

Dude I'm born and raised Italian but there is literally no contest or comparison: Japanese cuisine is on a whole another level than Italian cuisine. You guys have so many different flavours, sauces, condiments, fermented food, know-how... Italian cuisine is good but seriously overrated, and I was ashamed watching this video because the people are just so proud and stubborn instead of learning from who objectively knows it better

[@darkengine5931]

​@@Makenor13 Cheers although we love Italian food here in Japan! Very popular here is Neapolitan Pizza Margherita and Quattro Formaggi with honey along with a variety of pasta and antipasto, including more exotic dishes like spaghetti al nero di seppia. I'd love to visit Italy one day and try all the cuisine in its most authentic form.

[@panchotrancio3157]

Hi Guga, I’m Italian and I really appreciated the video, been watching your channel for a while and even if I don’t eat stakes I sure as hell now know how to cook one with all the tips you gave. My grandfather was from Florence and sometimes when we went to his house in Chianti, in the oustskirts of Florence, he would usually cook a Fiorentina and the thing was I usually asked to cook it more! He was always mad because we all know how proud Italians are of their ways, but in the end there is a proper way to cook pasta and a proper way to cook a stake, we ought to learn and there is nothing wrong with being taught something new!

[@CoolJay77]

There is no right and wrong. Many French also eat saignant, al sangue, extra rare. Who are we to teach the French how to cook? The French as well, are used to eat their foods less salty than we are in USA. I like my steaks medium rare, and salty. Had I grown up in Italy or France, I would have preferred their way.

[@ricardorivera7549]

@@CoolJay77 i mean there is clearly a right way to cook it. Like, objectively speaking, just searing the meat left guga with w chewy piece of non rendered fat, a line of silver skin and a piece of raw meat basically. thats, objetively, just wrong cooking techniques. on top of that, they dont realize they overcook the Mignon side (by their own standards the mignon is considered overcook since it cooks faster than the strip) and its just a mess.

[@CoolJay77]

@@ricardorivera7549 If you order a Porterhouse steak at steakhouses in USA, the tenderloin side will most likely be cooked somewhat more than the striploin side. The silver skin or sinew that Guga has encountered would be there regardless of meat cooked well done or rare. I'd spit out the sinew at restaurants, it is the nature of the beast. That leaves us with what Guga correctly states that medium rare steak would have been juicier. That is correct because the intramuscular fat would render at over 130 F. Also not rendering the picanha fat cap is sort of gross. That said, I'd seen French tourists return steaks up to four times at a steakhouse cause the cook did not know how to cook saignant I had also seen folks from the Middle East return well done steaks, cause they wanted them cooked even more.

[@combo187]

@@CoolJay77 I've seen that with middle easterns too, everything has to be extra well done, i never understood it.

[@francometallo215]

@@combo187 In hot desert civilizations you never see raw food being traditional, as everything raw becomes rotten in a few hours. So they're used to overcook everything

[@FrancescoRosiglioni]

Hey guys! Cool series of videos about Italy! I’m Italian, it’s fun for me to see the meeting of two different culinary cultures. Someone in the comments pointed out how here there’s a overfixation on “preserving the original taste as much as possible because we have the best ingredients”. That I think is true to some extent, you can really find good quality raw ingredients here and a lot of our dishes are pretty simple, with often time few ingredients well combined. But there are a lot of misconceptions about flavor enhancers, flavor modifiers and fat.. also texture a lot of time is left behind. A few good ingredients can make a great meal but you have to treat them properly and use at least pepper and salt to enhance them in order for them to give their best. But there is also a lot of cultural and historical reasons to take in consideration and I am quiet surprised that the chefs didn’t tell you about it. First of all is a strong attachment to tradition. In the past, when this dishes where born sal was one of the most expensive things you could buy and it was mainly used to preserve food instead of enhancing the taste. Nowadays it’s different but the tradition says no salt (I personally prefer to sal before cooking). Another thing to consider is that bistecca fiorentina is sometimes used as a tourist attraction. There are really few places that do it really well. Also it is usually a communal dish, you eat shearing it with other people.

[@Essemito2]

I’m italian and watching you I’ve learned in italy we arent good grillers years ago… thanks guga!

[@edoardozennaro8720]

Questo qua non ha nessuna idea di come si cucina

[@pogavole]

Piccolo consiglio, non prendere lezioni di cucina da uno che considera buono un pezzo di carne con sopra mille spezie o improbabili salse fatta con chissà cosa. Con quella roba anche un pezzo di cartone diventerebbe ottimo. Più in generale lascia stare il giudizio di un americano sulla cucina, vale meno di 0.

[@Essemito2]

@@pogavole nel video ha sempre e solo criticato la cottura (e' vero che la fiorentina in realta e cotta il 99% delle volte male) e che la carne va salata prima possibilmente. Se non vuoi speziare la carne fai pure. In piu il 90% delle volte Guga mette solo sale e pepe.

[@edoardozennaro8720]

@@pogavole concordo

[@pogavole]

@@Essemito2 è uno youtuber che deve fare views, capitato in posti abbastanza discutibili. Poi da uno che imburra le bistecche, le immerge in miele, vino, bicarbonato, 7up e chi più ne ha più metta perde ogni tipo di credibilità dai Ragione o meno. È americano, non ha nessuna cultura, tantomeno culinaria. Considerano la nostra fanta una bevanda salutare perché contiene arancia, pensa come sono abituati. Il loro cibo è talmente ricco di zuccheri e artificiale che non sanno riconoscere la qualità quando la incontrano.

[@Akusen_Arcade]

I'm from southern Italy, not far from Bari, and I can easily say that steaks are not our forte when it comes to meat. If you go to southern Italy you have to try poor cuts, innards, fat sausages and horse and lamb dishes. Big beef stakes are basically only a Tuscany thing. Still I will say this, is very difficult to find a perfectly cooked stake in Italy, the best way to go about it is probably go to an Argentinian restaurant or... Just do it yourself as I do now following Guga's tips. My wife doesn't eat steaks made the Italian way, but she loves when I cook Guga style sous vide steaks, tender and flavor packed!

[@Ghosty-s28]

sono della provincia di bari e posso comfermare

[@deviousphoenix5590]

I have gotten to the point where my steaks are seasoned with salt, pepper and garlic powder on both sides, then covered in refrigeration for 24 hours. Then cook it medium rare. Then let the steak rest for 10 - 15 minutes depending on the steak. Absolutely beautiful - melt in your mouth. Thanks, Guga, for your previous tips in your videos - all the way out here in Australia. Cheers mate!

[@hahamagine]

you should cook a steak and do a blind taste test with italians to see which one they prefer

[@richymoto]

I guess, they would prefer it the "the way it used to be". And you cannot argue about "the way" :-) Arguments like: tastes better, is less chewy or god forbid ... you just like it some other way :-) ... are often not very well received. On the other hand, when watching the pasty grannies channel, you will hear, that most of them never came even near a bistecca fiorentina in their first 50 years. Because for most people in Italy in Italy expensive meat was not a staple food. If there really is an old tradition about this .. then it concerned only very few people

[@biggestcomplainer]

Random Italians….. not smug chefs.

[@failorrise7093]

To bad, they will definitely still pick their own. Italians are stubborn.

[@andarerYT]

"That is completely raw". In Spain we have to ask for medium-well to get it like that. The piece that you showed as "medium-rare" is considered beyond well done over here.

[@DuBstep115]

You cook meat raw when you cant cook. If you bring medium well cooked like that chef has no Idea what he is doing.

[@kirkgoddard7198]

Meat in Spain is much much worse than Italy. Not saying that you can’t buy good steak, just that Spaniards don’t know how to cook meat - they have the same stupid opinions like Italians that you see in this video

[@shiraz1736]

In Australia we have a small tree called salt bush, we can get lamb that eats this salt bush and I swear you definitely don’t need to salt it, it’s expensive and it’s phenomenal.

[@danielekirylo]

Americans know nothing.

[@arka267]

Guga as an Italian I must say love your channel and I love that you had the balls to come and say what you think to italian chefs about how they cook their meat. That said, I've always thought that actually the right way to cook italian steaks is "al sangue" ( it's actually not how they served it to you, what they served to you is bleu, which is a bit more rare ) because the italian cows are actually not very fatty and every time I got an italian cow ( fassona, chianina etc... ) cooked medium, has always been too chewy, you have a lot of chewing to do when it's medium unfortunately if there's no fat that melts and renders the meat. Hence my actual final thought on italian cows is they're actually best for tartar, give me an irish or a french cow for steaks. Would love to see you sperimenting on the italian beefs to see if actually cooking them medium makes them better, because I'm afraid that if there's not much fat to melt, if u cook them more than rare, the meat tensens and becomes chewy

[@darvhan1053]

Guga finally roasting tuscan grillers. The funny thing is that in Italy tuscan grillers think they're the best grillers, but as Guga explained the florentine traditional method of cooking the T-bone won't give you the best results. Another funny thing is that people in Tuscany thinks they're eating their steaks rare, but in fact they're eating them raw.

[@grbadalamenti]

Typically italian...we are the best

[@TheOnerice]

@@grbadalamenti Porchetta

[@BossAJS]

@@grbadalamenti no. italians are the best with pasta. they should stay away from meat lol.

[@FelixIsGood]

Yeah, that's why i'm usually not eating steaks there, once done, never again. "good grillmaster", yes it was tasty but it wasn't worth the money. I will rather stick to pasta, pizza and seafood.

[@Totem-Fury]

I'm fine with the rough idea of al sangue but no seasoning, bad. And the cuts they're cooking that way don't make sense. You want that do Fillet or a cut with little to no fat that's already tender.

[@rubenalvarez6830]

I have been watching your channel now for 4 years. I have to say watching you cook has made me a better cook my self. I season my meat with salt, onion powder and garlic powder.

[@usergenerici]

Traditional steakhouses won't change Guga. But thanks to you, we as meat lovers of Italy are learning and grilling the right way

[@diegodessy9700]

ma che cazzo stai a dì? ti fai a insegna da uno che mette l nutella sulle bistecche, ma per favore

[@alessandrom7181]

MA non dite cagate.... Ma sto ebete abituato alle fajolade ma ndo voi che vada??

[@italianduded1161]

Ma già lo sapevamo fa

[@Tokyo_Hikari]

Love Vito. He taught me how to make the proper dough with the Biga method, what pizza oven to get (Zio Ciro), and how to get the perfect pizza Napoli every time!

[@alessandrom7181]

Yeah he better stick to pizza and let other stuff to other Italians.

[@HANASANAChannel]

We need Guga to revolutionize Italy with his way of cooking steaks

[@primaitalia753]

Bistecca alla fiorentina in Firenze is a tradition. But I have to admit that as long as there is salt on the table, everything is good.

[@favalon79]

Yes, yes and yes!! Italian here, moved to US 10y ago. I love good food and I eat a lot of good Italian food all my life. Generally steak (an bbq) in the USA is soooo much better: properly aged, properly seasoned and properly cooked. In Italy the steak is usually too lean, not seasoned and not cooked. The average porterhouse or rib-eye here beats the best Fiorentina every time.

[@watchit3746]

AHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAH

[@alessandrom7181]

Fiorentina has not to be cooked that much or else it would be too chewing and blood doesn't go away in any case..🤡🤡 Stick to Mc Donald and let fiorentina to others Murican...

[@fiore9655]

🤦‍♀️

[@alessandrom7181]

Senno' un ti chiamavi FAVAlon. Good for us ti sei leato dai collioni.

[@favalon79]

eccolo qui il piccolo ometto italico che deve insultare perché non capisce una mazza 😂

[@ventudeca]

sono italiano e ho imparato a cuocere la carne guardando i video di Guga.Grazie Guga. Next time you are up north let me know, me and my family will be glad to have you and show you what i have learned. From the beef bought from local producer, to seasoning (which is only salt and fresh crushed garlic), to olive wood mixed with cherry logs.... it's a m a z i n g !!!

[@watchit3746]

Maddai...è entrato in due trappole per turisti, ovvio che abbia mangiato da schifo. Nel primo a Bari, ti sembra logico ordinare una Fiorentina? Ho capito che se è sul menù ti può venire in mente di ordinarla, ma solo se sei un turista appunto...nel secondo caso invece, a Firenze si trattava di una palese trappola per turisti e anche mediocre. Fra l'altro hai sentito l'accento del cuoco che parlava italiano? Non era né di Firenze, tanto meno Toscano, ma probabilmente Calabrese. Voglio credere e sperare non ci sia cattiva fede da parte di Guga nell'aver scelto dei locali simili per far sfigurare la ristorazione italiana. Sta di fatto che ha scelto degli esempi pessimi per provare il suo punto.

[@diegodessy9700]

bè se hai imparato da lui, mi dispiace per te

[@alessandrom7181]

Mavacagher te e lui...ahahahaah

[@ventudeca]

@@diegodessy9700 non te ne dispiacere...io sono contento

[@ventudeca]

@@watchit3746 Hai pienamente ragione. Penso che bisognerebbe puntare il dito su Vito Iacopelli che essendo italiano ste cose le dovrebbe sapere...

[@Mysticzen6]

Im Italian and I totally agree with you! I have no idea why majority of Italians seems to enjoy to eat stakes raw and without seasoning!

[@pangkaji]

The spaghetti and meatballs is Spaghetti Chitarra ala Teramana from Teramo in Abruzzo. It is probably served in Florence because of American tourist who always ask for "Spaghetti and Meatballs"

[@ssanti66]

Chitarra alla Teramana has thin spaghetti and tiny metaballs, much smaller than the ones shown. I believe that pasta was Pici con polpette, Pici with Chianina meatballs

[@locked01]

It's incredible how Americans are deadly fixated on the most obscure or meaningless Italian recipes, like the bloody "pasta Alfredo", which as everyone should know by now, it's damn pasta al burro and Parmigiano... like the one our mums made us when we were kids and sick! 😂

[@semprefidelis76]

@@locked01I’m Turkish living in California. I have a friend from Napoli who also lives here. He works in Italian restaurants. He told me, the only way they increased their pizza sales is by adding kilos and kilos of sugar into pizza dough.

[@driedcheese]

@@ssanti66 Correct.

[@marklevesque1345]

Your episodes are always fantastic but, this one outshined, my favorite so far.

[@davidepanceri8192]

As an Italian i really hope every chef around see this, luckily there are some steakhouses around that already know how to cook a proper steak and in some other places they serve these not seasoned rare steaks with very flavorful sauces

[@AlfredKamon]

Fiorentina is overrated af and I'm saying this as an Italian. Also yes, Italians want their steak raw and unsalted sometimes. I'm proud of Italian cuisine but this one thing bugs me

[@watchit3746]

Guga went to two tourist traps, that's it, simple as, nothing more. He got scammed two times.

[@alessandrom7181]

Overrated is your brain.

[@mikerelva6915]

The irony is they say salt takes away from the flavor of the beef, while in reality it just brings it out more. About everything you can do wrong with a steak Florentines do, likely as it is "tradition" from a time they did not know any better and had nothing but a fire and piece of beef to work with. They simultaneously underdog the salt and not rendering the fat while over doing it with the grill marks vs a nice crust. 🤦‍♂️

[@JorenMathews]

@@watchit3746 So you're saying at a non-tourist trap restaurant Italians season/cook their steaks properly?

[@watchit3746]

@@JorenMathews the Florentine way will always be rare and with salt added at the end, but you can also use some herbs, garlic, olive oil and black pepper to season it a bit, just before removing it from the heat. The one showed here wasn't even properly cooked. Plus, this is the florentine way, but in the south it is usually more cooked (also because pork is more used) and well seasoned. This salt thing is real just in Tuscany or where they try to propose Tuscan style, often without the skills needed.

[@dax_5486]

At 0:55 you can see the mother of all sins: serving the steak on a hot cast-iron plate. I don't even know when it started, most likely in the 80's when food presentation became more important than food taste, but many steakhouses still do that here in Italy. It's done as a means to preserve the heat inside the meat, but what really happens is that the under side of the steak keeps cooking all the way through and it ends up tasting like boiled meat.

[@palmtree554]

Speaking as an Italian living in Italy; Italians love to let flavors speak for themselves, which is why all of our produce is so high quality. That thinking is the rule however, and not the guideline/starting point. It's why we treat our steaks the way we do; we really don't know how to season anything that goes on the grill, from chicken to steak and everything in between.

[@petersherwin1802]

The pasta in the spaghetti and meatballs dish looks like it is Bucatini, which is a tubular pasta that has in the past two or three years become quite popular, enough so that it is sold in our supermarkets in the UK. Generally speaking, Bucatini is much chewier than spaghetti or linguini, which works really well with most dishes.

[@driedcheese]

No, the pasta was pici.

[@paladonis]

It's an interesting take. They are happen to season the water pasta goes into, happy to season a meatball, and season a multitude of things, but with a steak is where they draw the line? Huh....

[@driedcheese]

It depends on the chef. Many Italian chefs will season before. It's not a hard rule like seasoning the water for pasta.

[@Indy8976]

I'm Italian and I have to say you are right. Intalians understand meat as Amercans understand pasta & pizza. We both have to learn a lot each other to eat the best way we can! Great Vito Iacopelli! I still laugh a lot when I think about the joke he made comparing his grandfather to a bicycle! Loved You! In Rome we have the rudest version: "If my grandfather had three balls he was a pinball machine"

[@The_Magi]

As an Italian I thank you, finally someone said it. The Florentine steak is raw and the ego of Tuscan chefs is enormous. Italy has many culinary excellences, but steaks certainly nope

[@iafozzac]

L'ego dei toscani in generale, non solo gli chef 😂

[@diegodessy9700]

what is wrong if it is raw? al sangue quello vuol dire. Siamo alla frutta se ci facciamo insegnare come si cuoce qualsiasi cosa da Guga. Ci sono milioni di cuochi seri in giro, guga non è uno di questi

[@guglielmo7191]

​@@diegodessy9700 Qui in Italia non abbiamo nemmeno un modo per dire le varie cotture come in America, la fiorentina è praticamente un blue rare(che qui diremmo al sangue) , quando questo tipo di carne predilige una cottura rare, che si chiama comunque al sangue, è una cosa che ci manca della cultura del cibo, non siamo così professionisti con la carne purtroppo

[@alessandrom7181]

@@iafozzac Perche' a differenza dei meridionali ce lo possiamo permettere di avere un ego. Tra l'altro di tutti quelli nel video non ce n'era un toscano. LOL

[@ljutko7]

​@@diegodessy9700my god 🤣

[@CssHDmonster]

guga experiencing the salt hate of europe

[@marcorandazzo3583]

My parents were both born in Italy! I remember going to vist our family and us Americans would go crazy with salt and pepper and my family would not use anything definitely bought back some memories I love how different cultures prepare food differently if you ever have an opportunity to visit another country please do !!! Love the video guga !!

[@dreaminginnoother]

Rare steaks with no salt... how did this become the norm there. BTW, when I started using a meat thermometer based on your suggestion, my consistency with cooking steaks perfectly went way up. I wonder why I needed to hear you say it in 10 videos before I took your advice.

[@lucam.6007]

Hi Guga, Luca from Italy. I totally agree with your thoughts about our meat. Let me explain what we (wrongly) think about seasoning the steak. First, we think that adding the salt before to cook the steak, may drain out the juice. Second, we have this drama of super high quality food products (and it is) so as an act of faith, we don't want to modify their taste at all. Third, we think that more fat is equal to die younger. That's why our meat is tasty but chewy like a piece of rubber. Last but not least bistecca alla fiorentina is a scam. I never ever felt satisfied when tried ones. It's too chewy, it's too big to be eaten fast and when it's starting to become cold is awful. Not that much for a premium price of about 100 USD for each steak. We are so pride of everything about cooking that we stopped using our brain. I know you can't be too nasty in your videos so I hope I did it for you :)

[@pope88fb]

Being grew up in Florence, I can tell you fiorentina is not a scam, it's just not for you...

[@mohamedbalman5939]

I season before grilling with salt and freshly grinded black pepper and preferably medium grilled. I know some say that the pepper will just burn leaving a burnt flavoured steak. But this is how I like it 😁

[@chrisdupreez6281]

Any chef nightmare - Guga walking in and starting to ask questions about the steak. Good video

[@Elektero]

steak? this guy is basically eating salt with some meat.

[@orlandoalessandrini2505]

Guga isn't a chef so they'll be ok.

[@hoti47]

Nah, he thinks that the whole world revolves around the US.

[@nukekidontheblock8349]

Yeah then when it comes to italy he goes to a trap tourist that can be found everywhere in the world addressing whole nation ahahaha how to become an irrelevant clown

[@jmonroywsi]

I’ve read many comments and would like to play devil’s advocate. While Guga is undoubtedly a master of meat, there are a few important points to consider. Bistecca Fiorentina isn’t just a dish-it’s a culinary tradition rooted in Tuscan culture. It’s made from the Chianina cow, a breed known for its lean meat with minimal fat. Because of this, the steak must be cooked very lightly-rare or “al sangue,” as Italians say-since overcooking can make it tough. This is quite different from marbled steaks common in the U.S., which depend on fat for tenderness and can handle more time on the grill. Understanding these cultural differences is essential, as each country has its own way of preparing and appreciating beef. Bistecca Fiorentina doesn’t need the heavy seasoning or extra salt often used on American steaks because the quality of the meat speaks for itself. Like many Italian dishes, its beauty lies in simplicity-a hallmark of Italian cuisine, known for some of the best food in the world. Just because one prefers heavily seasoned meat doesn’t mean Italians don’t know how to cook it well. Lastly, I’ve found that searching for restaurants on Google doesn’t always reveal the hidden gems locals frequent. While Trattoria Dall’Oste is a solid choice, I personally seek out places where locals dine to enjoy the most authentic experience. For Bistecca Fiorentina in Florence, one of those places is I'Brindellone. Their Bistecca and ribs are exceptional, and I highly recommend it to anyone visiting the city.

[@Drippinonyou]

italians doesnt have the best meat in the world for sure. stop telling us how to appreciate how we want our beef to taste like. We dont want to sugarcoat the experience. Its good to stick to traditions but just know that people around the world may not enjoy it the fiorentina way. next time dont salt your pasta water before, and salt it before serving it. its not heavily seasoned meat tho, its just enough for the meat flavour to pop. Salt brings out intense flavours of the meat. Likewise tell me how an under salted pasta will taste like, total disaster.

[@MaXXXimus1984]

Fiorentina is not the average steak "under 4 inches is not a Fiorentina" as Tuscans prides in saying - so to cook medium rare on a grill will be quite challenging and prone to having parts overcooked - to do that you need to cook at low temperature with the risk of either drying the meat or having a stew effect. I think that although right in some remarks like the use of salt there's also a flaw on how Guga slices and cuts the meat to eat. I always cut such that you have a mix of raw and cooked meat for each bite - so you enjoy the different texture and the contrast of tastes. He basically cuts and eat the core that is not cooked and then the quantity of salts he places is awfully a lot, his blood pressure must go to the roof

[@MaXXXimus1984]

@@Drippinonyou do you know that what you say works also in the other way round? Fiorentina is thicker and leaner than your average steak - on the seasoning we might have a discussion, on the other hand Fiorentina is Fiorentina because of the thickness, the Chianina and the way is cooked. Another thing to consider is that Tuscan cousine is traditionally low on salt - their bread has no salt at all, it's their way - don't be arrogant in imposing your view on their way. As for the pasta, you don't always put salt in the water as Romans do when cooking Carbonara, Cacio e Pepe and other type of pasta where the savory comes from the sauce and salting pasta will deliver an excess of savory - there's not an homogeneous way even where you think it should be consolidated ;)

[@qvasar89g73]

@@Drippinonyouthen don’t eat steak in Italy, end of story. NY pizza has 1000 flaws when compared to traditional pizza, but some prefer it, anything wrong with that?

[@De90L]

Fuga if you went to an Italian restaurant that serves pasta with meatballs and you are not in Abruzzo region, you went to a tourist-grabber place which we Italians do not consider properly italian😂 it is true though that many Italians prefer the stake raw and unseasoned, with maybe just a pinch of salt added by us at the end and some extra virgin olive oil because we want to taste just the meat flavour, even though it tastes less good than preseasoned and medium rare. It's about feeling the pure taste of the meat, not the overall taste of the bite :)

[@alessioatta762]

I am from italy, the thing that you said in the end: italians are good with pasta but not with meat. I disagree and it's pretty a strong statement, yes i agree that steak it's not out business, fully agree, but we are really good to cook meat in others ways

[@brina11k32]

as an italian the raw flavour is something that locally we enjoy more, for the seasoning im with you. you can still cook it more on the hot stone which is how it is intended to be done

[@arkinsol]

Since finding your channels, all steak is seasoned beautifully before cooking, and it's so much better!

[@mynameissang]

I'm Korean. In traditional Korean bbq, the meat is not seasoned, and you dip it in whatever seasoning you want (usually salted sesame oil, or ssamjang/쌈장) right before eating (I'm not considering marinades). The first time I had pork belly/삼겹살 Kbbq style that was salted beforehand, my mind was blown. It's so much better.

[@hoti47]

You are absolutely right. But americans think that the world reloves around them. Honestly, his delusional last videos were the cause I unsubbed.

[@frf1670]

Kbbq is different since you guys slice the meat thin before cooking

[@richaparicio]

Well hold on there, they season and marinate the meat too sometimes. Depending on how you order it.

[@frf1670]

@@richaparicio traditionally it isn’t marinated. It’s a newer thing came about in past few decades especially things like LA galbi actually came out of LA K town not Korea

[@massx999]

I'm Italian Guga and have been a follower for a while. And definitely, learning from you, I cook my steaks PROPERLY. I do the seasoning, the basting, the fat rendering. I can't eat steak in restaurants anymore 😂 As you said, Italians have great pasta. But steaks? Yeah we have to learn a lot! And definitely we eat it with salt!

[@paulodacosta82]

😂😂😂😂 un americano che vuole insegnare gli italiani a cucinare...gli americani devono lavore i piatti in cucina

[@nukekidontheblock8349]

Youre clearly not Italian if yes, please never skip pills day 😂

[@semprefidelis76]

@@paulodacosta82don’t take Americans seriously. I live there, a country with 80% fat people

[@Francesco-p3w]

That’s why, as an Italian, I always go out to eat pizza, but the steaks I make at home are better than the one o find at restaurants. Guga school!!! 😊

[@mariosjpaulo]

"they served it to me on a wine glass" What?????????????? 🤣🤣🤣that´s like a beer tupip

[@plessis2023]

Guga said add salt !

[@JimmyGuyer]

Vito Iacopelli is a LEGEND in pizza making!

[@michaelpaesano6423]

Guga as a person of Italian ancestry I 100% agree with you on this video. You are the king of steaks!!!

[@lazarosanchez5314]

Tuscan steak in South beach was one of the best steaks I've eaten. $100. No frills, just grilled and sliced. Perfect

[@obsidian7644]

Love Vito...the man taught me so much about pizza years later I make my own pizza outside. I've made all the styles...nyc style, Detroit style, bar style, and new haven style. But it all started with my man vito.

[@nico-te2sb]

Italian from Italy here, let put down some things: in the south of Italy ( from Rome down to Sicily ) they’re not so good cooking meat, they’re specialized on the fish, remember that, i the north is totally different, the people in the north are better, some city where Italians know how to treat meat: Brescia, Piacenza, Parma, Firenze, Torino, but even in the north-est German Italy region of South Tirol in region like Bolzano, they have spectacular cows. I’m specifically from Bergamo, and I do can tell you we put salt on the meat ! And remember, if you are in North Italy, TRY “SALAME”

[@tinhosildo]

Brazilian who lived in Italy for 5 years. I had some very nice meat dishes in Italy, especially up in the mountains there are very good stews, but when it comes to grigliata I really never found anything that comes close to what we have in South America.

[@Goxilla]

Guga becoming the official steak police

[@jorgegonzalezvalle]

Totally agree Guga, also agree with people that prefer to cook their own steaks, than going to the restaurant... I was waiting on you lecture them

[@youngkingyoungking1481]

Day 11 of asking guga to dry age steaks in rendang paste

[@sebastienbusque2312]

What is Rendang paste?

[@youngkingyoungking1481]

​@@sebastienbusque2312 well lets start with what rendang is , rendang us an indonesian dish where meat, typically beef is simmered with coconut milk and a paste, that paste is rendang paste, its usually made by mixing like shallots, lemongrass, galangal, ginger, turmeric, a variety of chilies, cardamom etc

[@sparcousa]

Why not shrimp paste? Lols

[@dylnfstr]

rendang could be delicious!

[@10010x0x0x01101XX0X1]

@@sebastienbusque2312 imagine a thai red curry that has been reduced down to a paste. so it takes spicy, coconuty, and sweet.

[@RagionamentiFinanziari]

I'm italian and I almost never order beef "alla brace" at restaurants, they go for 60-70-80 euros per kg, and it's not done properly. I'd rather buy 200eur/kg kobe beef and eat it at home, or buy a northen european or spanish ribeye w bone and do it reverse searing, costs 35-40eur/kg, w proper seasoning, and I can eat much better at home.

[@brifo5779]

👋🏻😉🇮🇹 Hi Guga, greetings from Italy 😅 I agree with a lot of what you said, not all but a lot of it. The first problem is just the Chianina steak: people eat more of it than is raised, so not all the Chianina that is eaten there is truly Chianina 😏‼️ The restaurant where you ended up looks more like a tourist trap than a real Tuscan restaurant; the next time you want to eat a good Florentine steak, let us take you to Barberino di Mugello 🏆 The second problem, which however concerns all of Italy, is that there is a habit of using lean and thin slices, so they are cooked more quickly than slowly. Something is starting to change, but it takes time. Personally, since I adopted the low & slow method, I find it difficult to go back. But then on braised meats and stews, with the wines we have, we will make you dream... 😉🍻

[@perico0_0]

Yous should go to Spain, most specifically the Basque Country and try some chuletón (steak) in restaurants like Izeta in Zarautz, Basque Country, or Casa Julian in Tolosa, Basque Country. Amazing video btw!!!

[@feiryfella]

Best steak in the world!

[@jasperallen8479]

Definitely Casa Julian which is the best steak ever had and they definitely aren't afraid of the salt which is awesome.

[@sarpkaya1786]

Isnt txuleta basically the same as Florentine steak? That's also cooked to raw/rare. It's also not usually seasoned pre grilling. What's the difference?

[@perico0_0]

@@sarpkaya1786 Its not preseasoned, but they use a technique that consists of putting a lot of salt while the meat is on the grill, the meat itself absorbs the exact amount of salt it needs. It is also cooked with a stronger and direct fire so the crust it so much better, also the quality of the meat is usually higher or at least better this in the video. The meat is not cold inside as they let it temper for a few hours before grilling it, making the centre of the steak rare but with the correct temperature which also allows the intramuscular and exterior fat to melt to perfection.

[@biatejoel1374]

Guga almost started a revolution in Italy 😂😂😂 Theme of the Revolution: Season your meat.. 🤌🤌🤏🤏

[@BjornTheCat-3]

Yes, but season wisely. Don't dump a salt shaker in there, and consider other seasonings as well. One reason I started cooking for myself is that I can control how or what goes into my food. But I really don't care what you put on yours, as long as you are considerate about what guests might prefer (and most guests won't say a thing, because they are polite.)

[@AnimanARG]

Similar things happen in argentina, the meat is not seasoned with salt while cooking.Most of the times is a restaurant decision, cause many people have blood pressure issues and they choose not to consume salt. Thats why salt goes on the table and for everyone to put it or not. What i will say its that there is no excuse not to use garlic, and some other flavor enhancers while cooking. I guess that its like this in italy.

[@Elektero]

if you don't like meat taste, you put garlic powder on it. I understand. But in italy garlic powder is used to prepare pig pasture

[@AnimanARG]

@@Elektero Thats a very flawled reasoning. What if i like garlic ? what if i like meat ? Also, garlic enhances flavors too... There is no real reason not to use spices and other flavors on food.

[@nukekidontheblock8349]

@@Elekteroahhahahahahaa

[@pastrocchioazul]

Hello Guga! First time a comment a video of yours, but I feel the need to defend my country 😂 First, the Chianina is a cow race that has to be eaten rare, that's the best way to really feel the good flavour of the beef. If you find it chewy, probably it wasn't the best quality or it was still cold on the inside. Being Chianina a cow that works a lot, the meat has very little intramuscular fat (I think that a Choice grade in US already has more), if you take it to an internal temp of medium-rare, then yes it's going to be super chewy and not juicy at all! Because there's almost no fat melting to make the steak juicier and to enhance the beefy flavour. As a beef lover I've experimented that various time and it's something I think you can experiment too if you want, it might be a great idea for a video. The same concept applies for another prestigious italian race of cow, the Fassona Piemontese. Clearly it becomes a problem when you do serve blue-rare Angus like a lot of Italian steakhouse sadly do, but technically it's a good way to serve our prestigious beef races. Last, a cultural thing, actually it is true that a lot of italians like to eat grilled beef with no salt, although I completely agree with you that it's much worse.. Also, the belief that cooking it with no seasoning you're going to preserve the beef taste is very very strong, probably many locals would stop going to a strakhouse if they get a steak that is already seasoned.

[@BjornTheCat-3]

Great points, and I would love to try Chianina cow. Someday, bucket list!

[@pastrocchioazul]

@@BjornTheCat-3 I really hope you can have a good experience! In Florence's city center I have eaten a delicious Chianina at "Osteria Del Gatto E La Volpe", the beef is quite pricey but highly recommended!

[@ACozzo]

I agree but in my opinion the problem is above all cultural. It's a clash between two completely different cultures, the American one and the Italian one. The former is used to getting satisfaction when the flavors are very strong, messy, intense and complex. I think animals in the US are also raised differently and given different hormones. Marbling is an issue that in our country still contrasts greatly with the belief that good meat is lean, nice red and without fat. We are used to simpler flavours, which capture the essence of the quality of the main raw material which must not be overwhelmed by excessive condiments or marinades. Salting before cooking is also considered a mistake as salt, being hygroscopic, causes water and juices to escape from the meat if placed on it when it is raw. I don't know if that's really the case; the fact is that in my opinion when it comes to meat we certainly have the opportunity to have our say but we also have a lot to learn from others.

[@effortless_choice]

With salt. In fact, Guga taught me I wasn’t using enough salt. When I started seasoning & cooking my steaks like Guga does…the flavor of our steaks went through the roof 👍😎🇺🇸🇺🇸🥃

[@watchit3746]

and also blood pressure skyrocketed.

[@JorenMathews]

@@watchit3746 Steak isn't what you eat if you're trying to eat healthy. If you're trying to eat healthy, just eat steak less, but when you do, eat it properly.

[@watchit3746]

​@@JorenMathews yes, but you know what makes a steak more healthy though? Less salt and avoid carbonize it as Guga often does with so much black spots. That no more caramelization at that point.

[@Elektero]

this guy is eating salt with some meat. Pelase take care of your health andalso don't vburn your tastebuds with salt. Less is more

[@BjornTheCat-3]

Tried it. My tongue wanted to burn off. I'd rather an excess of hot sauce!

[@jesperwall839]

I can only agree with Gaga. On the other hand, when I have eaten bisteca in Italy, I have always ordered it medium rare. And it has been almost perfect. 👍😀

[@pragmatica_fantasy3874]

15:04 Americans put salt like they have free healtcare

[@slowwpepino8926]

He's not even american dawg

[@BjornTheCat-3]

@@slowwpepino8926 He's already stated he doesn't prefer steak Brazilian style. He wants it American.

[@coolhari2000]

😂😂😂😂😂😂 this guy just won the internet

[@mike0133]

He put salt like it must be put on meat if you want to eat tasting meat and not a piece of raw bland chewy meat. Fat must be rended. In Italiano: una bistecca senza sale, o messo alla fine che ti senti i pezzetti in bocca da una parte si e da un'altra no, fa cagare.

[@handlemozart]

Salt is good for you and naturally enhances flavor.

[@tkmmusician]

This is interesting. I'm an American, who believes in seasoning food. I've also been living in France since 2009 and am married to a French lady. Here, the habits seem to be much like what you experienced in Italy: little to no seasoning, rarely salt or pepper on restaurant tables, and even a preference for thin steaks! So get this. I start cooking meat for my wife and other French people the Guga way, well-seasoned, charcoal or sous vide, always salt and pepper on the table, and steaks at least 3-4 fingers thick. Guess what? They love it

[@zeliard91]

French here, you are right about the fact that french cooks are aligned with their italian counterparts regarding the lack of proper grill culture but be honest : there is almost always salt and pepper on restaurants tables.

[@tkmmusician]

@@zeliard91 not the restaurant I go to! 🙂

[@nukekidontheblock8349]

Thats clearly a tourist trap, youre making a culture over YT? Next time i will go to America eat mcdonald and say huh? So this is how american eat beef?

[@mitch1447]

Love you guga ! Eating that horse meat was a crazy thing to be surprised with and you handled it wonderfully.

[@ArtsInNYC]

One more comment: the fact that they served spaghetti with meatballs disqualifies this as an authentically Italian restaurant!

[@JohnDoe-xo2yf]

I was like wtf

[@sergejisd]

Spaghetti Chitarra alla Teramana and Pici con polpette are dishes with meatballs

[@jekobdrekob2175]

​@@sergejisdnon credo proprio

[@sergejisd]

@@jekobdrekob2175 Ahaha! Pici con polpette è senza polpette ? Ahaha!

[@heyjoe1581]

Fiorentina is a very thick cut, so if you cook it medium-rare you would get huge grey bands. Also chianina or other italian beef (such as fassona piemontese) don't have much fat in it, so the more it cooks the more gets chewy. Maybe it was a little undercooked (imho it was), 'al sangue' means rare, not blue, not raw. On salt I agree, I'm italian and I always ask for salt...

[@giovannir.1770]

L'unico che dice una cosa intelligente......qua non hanno capito che la chianina non puoi farla ben cotta o media come il manzo più grasso.....il tizio non lo sa perché in America sono mediamente più grasse

[@Mat-eq8mk]

You get grey bands from insufficient heat when searing. Just get the grill hotter.

[@heyjoe1581]

@@Mat-eq8mkrespectfully, I disagree. Fiorentina is a very thick cut, two ribs, there's no way you don't get huge grey bands if you want to cook it medium rare (unless you sous vide or reverse sear, that in this case is also wrong because the perfect doneness for that kind of meat is rare)

[@Mat-eq8mk]

@@heyjoe1581 You can sous vide or reverse sear to whatever doneness you like.

[@hadesjanitor9680]

The strip on the second steak was visibly raw. None of the protein had visibly denatured. A rare cook shouldn't be that bright red.

[@jtsly1]

I am in Italy and I agree with you. The steak is very good here BUT seasoning is definitely needed!

[@vincenzoluigizarrella8592]

I'm italian and i 100% agree with you. In our steakhouses we have great quality of meat in terms of selection, but very few ones understand how to properly cook them. Other problem is the variety of the cuts, it's very unlikely to find some picanhas or flank stakes in our butcheries.

[@MrUnalino]

The Italian way is: If the meat is good, we don’t “ruin” the taste adding flavours. You don’t need to add sauce or flavour because gonna change the precious original flavours of the meat. We put salt after, because the salt dry the meat if you put before. Very easy and simple.

[@anon8633]

Salt enhances flavor. Your meat is too chewy the way you cook it amd is flavorless. The salt does not dry out the meat, this is just a myth that Italians use because they can't accept Americans figured out a much better way to cook steak. The juices aren't appreciated because there is no salinity to pull the flavor out. I have went to one of the top steakhouses in Italy and my jaw was sore after and tastebuds disappointed.

[@anon8633]

Think about brisket...that is the juiciest meat and you add the salt waayyyyyyy before. But you've probably only had unflavored raw meat.

[@Ken-eb8uo]

U aint never had a dry brine.....and i feel for you critter

[@giakymat34]

I agree with your view. 1. The fat has to be taken care of and there is no reason for keeping massive amounts of it 2. Seasoning the meat is so much better than just putting a bit of salt on top 3. Medium rare is the perfect spot for cooking the meat That said, I love chianina, but my favourite one is wagyu

[@luigigrazioli92]

rule #1 when eating in italy: never go to the "top rated" restaurants

[@Nick-ge7ug]

This is retarded advice. Michelin and Gambero Rosso both recommend amazing restaurants that stand out compared to the average, and when you're on vacation it's worth it to get something above average

[@watchit3746]

those are just tourist traps, not even the top rated...

[@BjornTheCat-3]

wherever you go - skip tourists traps!

[@nukekidontheblock8349]

So youre saying outside Italy is not like that? Tf you even talking a out ahahahha

[@PITMASTERX]

Awesome video like always Guga, but I need to correct you. 1. Grass fed - white fat 2. Grain fed - white fat 3. Corn fed - yellow fat It's the same as with chicken.

[@hadesjanitor9680]

Eh that's not consistent. I've had plenty of grain fed steaks with white fat.

[@HepCatJack]

A seaweed fed cow could potentially taste salty. I think that the reason that some people don't want some salt on their meat could be because their doctors told them it's bad for their blood pressure. Argentina uses coarse salt but they don't use garlic powder, they make Chimichurri sauce to put on afterwards.

[@RagionamentiFinanziari]

Also there's a problem w the orecchiette... You clearly see how much it takes to make a couple of them by hands. There's no way those that are already packed are handmade... "even a donkey would get this - pure nu mul lo capirebbe - but someone from Milan wouldn't" was a comment I read under another video uncovering this "scam" 🤣

[@centurione6489]

La bistecca alla fiorentina is a T-bone steak: they both have NY strip VS fillet mignon ... conundrum. P.S. Those are "pici", not "spaghetti".😉

[@watchit3746]

I don't like this video because it is full of specious claims, like calling the pasta spaghetti or saying the beer was served in a wine glass (not knowing about all the kind of beer glasses used in Europe). Furthermore all the situations seem to be artfully created to discredit.

[@stefanobonetti2272]

Well done Guga!!! Fiorentina is only a legend, and a good way to spend money...

[@francescovergano]

Yes, i normally eat meat without salt or any seasoning, i think it's the best way to taste the authentic flavour of the meat, especially if it's a good one

[@bluntman99999]

That's facts, guga has no idea about meat, his side dishes are good, the rest he's out to lunch on

[@bbyevo8u]

I was hoping Guga would jump on the grill lol

[@makipsee]

was hoping the same thing so they could see how their steak SHOULD taste lol

[@Elektero]

and then fail miserabily? not a good content for the channel

[@BjornTheCat-3]

That would be rude.

Here, in Venezuela, meat only needs salt: we use guasacaca (An avocado dressing with many different presentations) to enhance the yuka that accompanies the meat

[@KimJonUno-db1pc]

They Salt pasta as well, so they should steaks

[@alessandrom7181]

Fiorentina steak must be cooked that way-

[@salojan4571]

Now go to Spain where they pile massive mountain of salt on steaks on the grill!

[@PeterJanIcogo]

60-day aged rubia gallegas are the best for me. I tried nearly all high-end cuts. It is not as marbled as wagyu and hanwoo, but the flavor is so much better. :)

[@kennethmiller2333]

I didn't salt my steak until I started watching this channel. Now I do it every time. What frustrates me about ordering steak in Europe is that you know the breed - but rarely the cut.

[@jornadaexpress]

Maybe it’s more useful to save yourselves from your own toxic food, since Italy thrives with one of the healthiest populations thanks to its natural, wholesome cuisine.

[@LucasWilliams-qi7pi]

Okay salt? Before instead of after cooking Is not toxic and cooking it to medium rare instead of raw is also not toxic. Your comment here is invalid. Good day.

[@Elektero]

@@LucasWilliams-qi7pi fiorentina is not only a cut but also a way to cook it. If you don't like it, fine, but pretending people should abide to international taste is sad

[@LucasWilliams-qi7pi]

@@Elektero I’m not against it. You misunderstand. He was calling the way guga enjoyed it as being toxic food. It isn’t, adding salt before instead of after isn’t more toxic nor is cooking it to medium rare instead of raw isn’t more toxic. That’s all I was pointing out. I respect how people like their food. Just simply correcting an incorrect statement.

[@BjornTheCat-3]

@@LucasWilliams-qi7pi It's not when he adds salt - its the blasted amount he adds!!!!