Why We Avoid Our FAVORITE Ingredient | The Controversial Story of 'NDUJA

[@PastaGrammar]

We're so excited to announce that our brand new cookbook is coming soon! We'll be telling you all about it in an upcoming video, but wanted to let everyone know that it's available for pre-order now: geni.us/italianfamilykitchen BIG thanks to all the Pasta Grammarians who supported us over the years and asked for a cookbook, if it wasn't for you this project would never have gotten off the ground 🙏

[@beth4463]

So excited for your cookbook!

[@killianmmmoore]

Are signed copies available? Would definitely pay a premium ❤

[@sooz9433]

Great news!! Thank you Eva and thank you Harper..❤❤

[@mallorylarkin8927]

Literally the best news ❤

[@kylesalmon31]

Yayyyyy!

[@chrisalan5610]

An old Italian man giving you an “it’s not bad” to a desert-made version of his local delicacy is a huge badge of honor

[@willfeen]

desert-made 😫😭

[@harambo88]

an middle-aged german saying "its edible" is even way rarer.

[@tl2402]

@@harambo88 and an elderly hmong would be even more rare, and your point?

[@danm8004]

​@@tl2402nobody asked for your negativity, so if I were you I'd assume it's not wanted.

[@tl2402]

@@danm8004 thanks, i could say the same to you

[@NdujaUsa]

Hello, we are happy that you are enjoying our authentic 'nduja! 🥰🌶️We come from Calabria and we are proud to produce it now for the American market! We didn't know about this video and were pleasantly surprised! Don't worry, we have plenty of 'nduja available online! Please check now! We are very grateful to Pasta Grammar for the incredible research they did to find us!🙏

[@chengliang8868]

Nduja should be a DOP product and the name should be protected

[@canIchangethislater]

When Canada? 🇨🇦

[@CostantiFamily]

I had my son stop in last week. It's delicious!!!! I wish your store was open longer but your staff was EXTREMELY helpful. Awesome experience all around. I'll be back for more

[@danielgoodman3578]

I do have a question--is your Nduja made with curing salts like Harper talked about, or without? If it's made without, is the risk of eating this somewhat similar to the risk of eating Sushi, or overeasy eggs (i.e., most people will not be harmed)?

[@gchomuk]

I just placed an order on your website. The only option was a full pound. I've never tried nduja, but I'm looking forward to it. Curious how it's shipped, and how long it will last in the fridge and whether it can be portioned and some frozen if necessary.

[@chrismazz75]

Ordered your book!! And the Seattle nduja is already sold out! They're probably wondering what the heck just happened that 9:30am on a Sunday morning, 50,000 people tried to order nduja..

[@TheOnlyAlexandra]

We tried to order it as soon as the video aired and were 1/2 played, and it was already sold out. I'm not happy, but I will wait.

[@chrismazz75]

@@TheOnlyAlexandra Well he did say they had no idea he’d be shouting them out in the video, so it’s no surprised they weren’t well stocked. I’m sure they’ll be working overtime in the weeks ahead.

[@GodGunsGutsandNRA]

@@TheOnlyAlexandraI just placed an order!! Was not sold out!

[@Ge1Ri4]

I just now placed an order at 1:10pm EDT (US) and the order went through. Looking forward to trying it!

[@garywalker98]

Yeah I saw the comment it was sold out and wasn’t going to try. But then I wanted to see where in Seattle it was and it didn’t show sold out. So I have 8oz on its way to me and a pre-ordered cookbook. 😅

[@frostbite4954]

For me, I watch this channel for knowledge. I don’t care if you guys use cheese packaged in fern leaves and aged in caves, saffron from a certain area, olive oil from a olive that only grows in a small regional area, 36 months old balsamic vinegar or whatever. It’s Italian cooking not American Italian, so you guys do you. Your inspirational anyway.

[@pastawhisperer6271]

Agreed! I get where they are coming from, but I personally care either if the ingredients aren't super accessible. Additionally, the US is so huge you can't really include everyone. Even if they can find something in Tucson, doesn't mean Americans who live in food deserts who only have a Walmart 30 mins away can.

[@pastawhisperer6271]

don't care*

[@thomasmettham855]

Exactly! There really is no pleasing everyone. Unfortunately, in order to get real ingredients that aren't basically plastic food in this country, it costs a pretty penny. Though, there are some places that don't do it as bad. On the other note, I come here to learn the beauty of Italian cooking and how to prepare some of my most loved dishes in the traditional Italian way and love Eva's knowledge of their history and meaning. :)

[@joekeegan-yc4nm]

💯

[@NothingXemnas]

While I am not American, I agree that inaccessibility to certain ingredients also mean non-natives can't even affort it. A bit elitist (feels even more like it when you live in poorer regions like South America) and entitled, but I can't stop them. Cuisine be like that. That is to say there is a certain lack of attention for American foods made out of native vegetables, and it probably is an issue related to Eurocentrism. Why are you lead to think that burritos aren't sofisticated, exotic or proper food? To an Italian, even the simplest bean stew made Honduran style would be exotic. Value local food, don't take it for granted.

[@cheft]

FYI, most US states have an Extension office. Often, with cottage food laws, they can have your product tested for all sorts of pathogens. I have used it in making, bottling and selling my own BBQ sauce. Contact them to see what services they can help you with.

[@erzsebetkovacs2527]

That's a great idea.

[@brucealanwilson4121]

Actually, all states. Undercthe 1862 Land Grant Acts.

[@werpu12]

Fun stuff that the EU is way more strict regarding food safety than the US... we learned our lesson with BSE...Its way safer to eat food from the EU than the US atm... (H5N1 and Milk anyone?) NDUJA is great, got it once in italy, but it is really hard to get it outside of Italy in the EU as well, only special italian shops have it, normal supermarkets which cover a lot of italian food, never have seen it! The taste is exceptional, however!

[@MultiPetercool]

Haggis anyone? Legalize ‘Ndouja.

[@jakemaanimeikalainen248]

​@@werpu12 What, hard to get in eu outside of Italy? At least in Finland it's in basically every supermarket.

[@allisaimming977]

Best video/style yet. Harper, i swear, Calabria doesn't even know the great thing you and Eva are doing for it. I couldn't be happier! I sincerely hope our paths will cross someday!❤ We've sold our Tropea apartment, reinvested in Vibo Marina and moved here permanently. If we can help in some way, lmk. Lisa & Mike, formerly from Las Vegas.

[@skakee]

Re: Nduja “Currently unavailable. We don't know when or if this item will be back in stock.” Cheered myself up by preordering the book. ❤️

[@concernedonlooker]

Be sure to click the "notify me" link to get an email as soon as it's available. #BeatTheRush

[@GodGunsGutsandNRA]

11:57 am, and I just ordered the Seattle Nduja!

[@brucetidwell7715]

Well, at least they know that they have a market. 😄

[@brt5273]

I just ordered successfully!

[@RabidHobbit]

They had 121 8oz in stock for me just now. Shipping to east coast US. I only ordered 1 to help others get some.

[@Justicenow6510]

I'm American, and even though I wouldn't be able to recreate a certain dish, I'd still love to learn about it - the history and applications. Just because I can't do it, doesn't mean I don't want to learn about other cultures. Thanks for all you do.

[@chengliang8868]

It is very difficult to recreat the original. The local black pig , the climate …. Very different . Therefore in Europe it is called DOP production. Luckily in germany we can buy nduja in Italien Supermarkt. It is stronger than spanisch version - “ sobrassada de Mallorca “. But the Mallorca version is a DOP production and Very famous too.

[@chengliang8868]

Last time I buy many many kilos spanish version Nduja - Sobrassada de Mallorca from mallorca to germany. Next time when I go to Italy. I will buy Nduja there and bring to Germany .

[@natanluiza2936]

It is time for us Americand to live off our own land and learn how to make it ourselves. I'm passionate about this. Hope you get some land. Hope I do too 🙏

[@colleencarone823]

One of your very best videos! We watch every week. We love it! My husband’s parents were from Loseto, Bari, Puglia. We were in Italy 3 months in 2021 to obtain his dual citizenship. We dream of coming back! ❤

[@HumblElephant]

Thought this was going to be yet another video about the difference in ingredient options between the US and Italy - Finding out that it’s much deeper than that and even includes the “pay to win” structure Italian regions have to play in order to sell in the states is really eye opening. Great video, just earned a new sub for sure

[@Jackiegoal]

This is great! I'm an amateur sausage maker and meat smoker so this is definitely going on the list! For anyone watching this who can get the temperature in their curing vessel to an acceptable level, but has the same struggles around humidity: we usually spray sausages that are drying with water. For anything that really needs to hang for a long time, we often mix potassium sorbate into the spray to inhibit mold growth. Vinegar should work too. For cold smoking meat, it obviously depends a bit on your climate, but since you have a smoker it's very easy to use wood dust to generate smoke without heat. There are cheap devices you can use to turn your hot smoker into a cold smoker for under $20. If you're in a warm climate that won't always work, we usually smoke overnight in summer and never cold smoke things like salmon during summer, because those take 3-4 days and we need the temperature to be quite low. With regards to curing salt, I agree with your comments. Always add nitrites and nitrates to cured sausages, especially if you're not doing this often. I can also recommend to use a starter culture. It will produce more predictable results and, combined with the nitrites and nitrates, you don't have to worry about pH measurements as much.

[@andrewhammill6148]

Congratulations on the cookbook Eva and Harper. I had a feeling that you would eventually make one. It will be well worth the cost.

[@Solonneysa]

I watch food channels online for the variety; not the accessibility. I love watching and learning about various cultures. I once watched a bunch of turkish videos with various ingredients, went to a store which had international foods, and a conversation with the cashier resulted in the store ordering something I couldn't find. Sometimes I think things are unavailable because it's overlooked, instead of banned, or hard to acquire. Thanks for the info on Nduja!

[@kathrynpallister4140]

Ciao! We had a trip planned to go to Seattle. After watching this episode we went to get Nduja at Nduja Bella in Seattle. We went twice and they were closed. So we called them. They opened the store for us. They said that ever since your video, they cannot keep up with their supply. He said that they received 1000 orders in one day!! They thought it was a scam. Now they are in a constant state of production. Also expanding their store front and opening another location in Seattle. BTW, the Nduja is delicious! Good to know it can be ordered online and shipped. Love all your videos!

[@Heartonmysleev3]

La qualità di questo video e la ricerca ed esperienza che c'è dietro è davvero una cosa incredibile!!! Sono una napoletana in America ma sto per ritrasferirmi in Europa quindi il vostro libro dovrò farmelo spedire lì. Congratulazioni e complimenti!!! 🎉❤

[@joenasgoldie7222]

In the Netherlands at Amsterdam we have terra lente an Italian shop with people from Calabria and they sell the original nduja from Calabria

[@alextseng3852]

how does the nduja available at AH stack up to it? I can imagine it's night and day

[@AriesSlagv]

Fijn om te weten!

[@DC_DC_DC_DC]

​@@alextseng3852 gekocht maar viel tegen. Geen idee hoe het hoort te smaken maar we vonden de pasta niet echt lekker/speciaal ofzo

[@SlyPuma]

You single-handily wiped out the entire North American supply of Nduja in less than 12 hours. Cannot even order it anymore. Thanks Harper 😢

[@kylekoenig4730]

It’s back

[@mathinho1237]

There must be a way to sue his channel. What a lame way to grift

[@kylekoenig4730]

@@mathinho1237 Don’t be ridiculous

[@slabriprock5329]

@@mathinho1237 Sue for what damages? Just get out of here if you don't like it. Maybe he's being 100% honest and excited to share something he'd given up hope of finding in this country. From the comments here looks like everyone appreciates the fact that he shared the good news. Or are you a shill for one of the "other" producers stuck with some inferior unsold inventory???

[@IH8AI]

@@slabriprock5329 (it was a joke)

[@patrickdemarcevol]

Interesting story about the 'nduja, in France where I'm from it's andouille which is pronounced almost the same, although over here it's a veal or pork tripe sausage, totally different. In Spain and more precisely the Baleares islands where it originates from is the the 'sobresada' which is the same pork and chili paste that you can spread or cook, very similar. A delicious recipe is razor clams with small dollops of 'nduja and under the oven grill for a few minutes. Heaven!

[@chengliang8868]

In Mallorca is Sobrassada a DOP Production. It have black pig version. In Mallorca they use local Mallorca Black pig . I do not Think if you in germany , you can get Mallorca black pig.

[@patrickdemarcevol]

Germany? Sorry for the Germans but we're not talking about them

[@erzsebetkovacs2527]

Interesting, I had no idea that the Baleares is where it comes from.

[@tarantellalarouge7632]

je suis française et j'ai fait le même commentaire sur le fait que la N'duja vient de l'andouille normande mais il a été supprimé, je ne sais pas pourquoi ??? peut être un peu de French bashing ? l'influence vient de l'occupation des Normands en Sicile et en Calabre vers l'an mille ! référence : wiki

[@alicetwain]

Sobresada is delish, but it's very mild and slightly smokier. Another similar spreadable pork product is cisuscolo, made in Marche and northern Umbria, which is spiced with black pepper.

[@dianepeak6833]

Harper and Eva!! Thank you for this nduja video! I love the stuff but was never able to bring it back to the US after visiting my family in Calabria. I live in NW Indiana, and the best, and closest l could get was TEMPESTA...which l ate for years. After viewing this video, l ordered Nduja di Spilinga from the company in Seattle. I must agree with you! In a side by side taste test, the nduja from Seattle is the most authentic! Very comparable to what l get in Calabtia! Thank you, thank you, thank you!! ❤

[@lavenderdust7912]

I'm from central italy, I'm not from calabria, however I can easily find true 'nduja from calabria. Every single time I buy some, I end up causing myself a stomach ache due to how much of it I eat. It's just that good. It's creamy, smoky and very spicy, and calabrian peppers have a special intense flavour aside from the heat. It's SO addictive.

[@matthewackermanaski9687]

To me kind of the same, but it's more when need to go to the bathroom...spicy food really unclogs my bowels.

[@Elamericano845]

This video is exactly why we love you guys. You have the same passion and drive for knowledge that many of us have. You guys are the best!

[@anna_zona]

Tucson resident here. There are basements all over (basically all if UofA and downtown have them). There are some in residential homes that are older. Love your videos.

[@ryangies4798]

Love when you imported the Nduja into Italy! You’re definitely on my OCD wavelength. I’m a BBQ fanatic myself so I’ve gone down several “meat rabbit holes”. Much respect for your journey into Nduja, the investment and dedication!

[@AbracadabraAtoZ]

Loved this video. Congrats on your new book--looking forward to it. Being part of your very fulfilling successful journey is AMAZING!

[@AntonellaLeventhal]

Finalmente la chiarezza sul prosciutto di Parma. Bravissimo Harper !

[@edwardkornuszko4083]

Congratulations on the cookbook. Thank you for the Nduja resource. I’m very excited! Love your channel.

[@hydnumrepandum214]

THANK YOU Eva and Harper. Three pounds of nduja from Seattle arrived this afternoon and it is phenomenal. Now I have real, very good nduja to compare to a recipe I will make later this June with my Calabrian peppers. Keep up the great work, I look forward to a trip to Italy and you forthcoming book (on order!).

[@llyranor]

I've had 'nduja on pizza, and the funk it gives is absolutely amazing.

[@georginatalamo2451]

The perfect adjective “funk” says it all and means nothing

[@claudioa.513]

It's moving to see the passion and the effort you put, just to taste an italian product you love so much. I hope now Americans will fall in love with it as well. Meanwhile, BENTORNATI IN ITALIA. 🥳

[@gregmuon]

Some unsolicited advice from someone who used to help his grandfather cure meats in the cellar: Consider using a starter culture rather than relying on whatever bacteria happen in the air in Arizona. There are DIY charcuterie people out there who can help you.

[@jonlilley2832]

Ciao, Harper & Eva! I just got my first shipment of Nduja from Nduja USA and made my first plate of Rigatoni all'' Arrabiatta with it! I was VERY impressed and will share it with the whole family soon. I know they're going to enjoy it as well. Thank you so much for the introduction to Nduja USA! I will be ordering from them again!!! Hope all's going well there! Grazie tante!

[@johnwest1999]

This is wonderful news! I can’t believe I’m enough of a food nerd to watch 30 minutes of this right after watching James Hoffman talking about what good coffee tastes like. Nerd level 1000 😂

[@tomfusia2345]

I just found your web site and have been binging your videos for the last couple days! Because of your 'nduja video I ordered some from NdujaUSA. It will arrive this coming week. Cant wait. My family roots are Calabrese. My grandfather was from Vazzano, not far from Dasa'. Our name was originally Fusca' but was changed at some point years ago during immigration to Fusia. I will be ordering your cookbook. Kepp up the great work!

[@12mimma]

Amen to what you said Harper! I am an older Italian living in the USA for many years but I could never find a decent artichoke, ever. Having tasted Nnduja 20 years ago in Italy brought to the Veneto region by an acquaintance from Calabria, it became my quest to find it in the USA. I cannot describe my "yuck" after having tasted it. I have preordered your cookbook and I am looking forward to it.

[@PacesIII]

So what artichoke breeds are used in Italy?

[@12mimma]

@@PacesIII The "violetti, purple ones from different parts of Italy. Some are thin with a long leg. They can be pickled in olive oil. Some are from Tuscany, others from the Vesuvius area, near Naples. There are large ones, fat and thornless from the Rome area that lend themselves to many great recipe. Some thorny ones from Sicily and Sardinia are considered aromatic. These are what comes to mind without asking my Italian friends. I hope this introduction helps. Thanks for asking

[@jackalynclassen2403]

Thank you for this in depth explanation of what Nduja is. My husband got some from Morrisons in UK (probably not a true Nduja though) and I did not have a clue what to do with it. Last night I rolled some into little balls and dropped it into a chilli con carne. It melted and released it lovely spices. Now I have more understanding and we love Pizza's and will be using it on them too. I will be researching where I can get true Nduja in the UK.

[@stephenfisher3721]

The name 'nduja might seem similar to the French andouille, and that’s likely because of the influence of the Angevins, who ruled over Calabria in the 13th century-though there are plenty of other theories about where 'nduja got its name. Source: Quoted from Serious Eats

[@alexandraalexandra5906]

I am so happy for being able to pre-order the book in Barcelona! ❤❤ Congratulations, really happy to see Pastagrammar grow, I've been watching you from the very beginning!

[@concernedonlooker]

The video hasn't been live for an hour, and the Nduja recommended by Harper is already out of stock! 😂

[@TheOnlyAlexandra]

Yeah. I didn't realize THAT many people watched or would be interested. We wait every Sunday for the videos. Spouse is from Abruzzo and has been waiting for someone to produce the real thing.

[@kdub175]

it is? I just ordered at 1:16pm eastern and was able to order two 1LB cases at $28 each, plus shipping. Came out to $74.05

[@kdub175]

basically 15 mins ago

[@itsROMPERS...]

I just checked, they have plenty.

[@TheOnlyAlexandra]

@itsROMPERS... I did too. Hopefully I can buy some next week.😀

[@pashminagal]

I'd love it if you showed us more recipes using 'NDUJA even if we can't get it here in America. (Although I am in Canada) Learning about new ingredients and how to use them is all education. If/When we encounter the ingredient in the future we already have some knowledge, and will be more willing to try it! Thanks for this video.

[@steevinator]

That was a great video, Thank you! Greetings from France!

[@TheGalwayjoyce]

Dude...watching your journey from basically day one, has been insane. Congrats on everything, and love from New England.

[@sazji]

The best news of all is that you didn’t die of botulism. :-) And that it’s being made right here in Seattle! It’s one 40-minute bus ride from my house, literally right next door to the cafe owned by my oldest friend here! So I know what I’m doing tomorrow…

[@cindyfaust7344]

Harper, you are amazing! The drama, the suspense, the emotional honesty!!! Your dedication and perseverance are matched only by your saintly wife!! Mazel Tov on your cookbook !!

[@antoninsebera152]

Yes. Salt from Czech Repiblic. Prague powder salt. Originaly called Praganda. In czech republic it is used a lot in any smoked meet products 😂

[@Leisurelistsb]

Wow, you really worked hard on this Harper. (This is Melinda C.)The nduja Pepsi fridge and the cold smoke story is so motivating. Who knew you could use a cooler like that to age salami? Now I'm going to be scouring ebay and FB marketplace for a fridge just like it. BTW, any of your fans reading this, Eva and Harper's tour of Calabria cannot be beat. I had so much fun at the 5/2022 tour. It was worth every penny. Now I'm even trying to find a place to live and buy there. The south of Italy is so beautiful! Thanks you two for making my food tour vacation a truly memorable one. And congratulations on your cookbook too!

[@PastaGrammar]

Grazie mille, Melinda! ❤️

[@mariaarcher1686]

Have you tried lobster with nduja? Fine balance but the sweetness of lobster with a nduja dip is magical....

[@PastaGrammar]

Interesting! Haven’t tried it but I’m intrigued

[@mariaarcher1686]

@@PastaGrammar Go for it! It's so simple like a butter dip but richer, deeper & spice. Sicily & Maine in harmony x

[@reallivebluescat]

Speaking of Maine

[@brt5273]

I'm onboard for this! Going try it with shrimp after hearing this suggestion❤

[@joealta3450]

@PastaGrammar - Fratello... We're from a bit north of Dasa... just south of Cosenza. I wouldn't presume to tell anyone from Eva's crew how to make 'nduja. Only to say I make it here in the north east and I think it's very good. Using all dried pepper made for a chaulky texture for me... I use the sweet pepper passata that I make from my home grown peppers for the sweet component. (Seme stuff we use in soppressata) I find it gives me the texture that I'm used to finding in Tropea and Pizzo. Then for the spicy I use spicy Calabrese peppers. I do 70/30 fat to lean. Don't tell Eva but I like to add a bit of fresh garlic as well. FWIW - I appreciate why you said, "don't do as I do"... but speaking for myself and not for you. The pink salts and their equivalents are carcinogens that no self respecting Calabrese would ever use. It's for (sorry) shit meat. Not the kind of meat traditionally used in the homes of Italian artisans. Their meat you could eat raw when fresh. And I'm guessing you've seen... they occasionally do. I use beef bung or middles as well. For whatever reason the only pig casing available around here is the thin, narrow sausage..... Which incidentally make it easy if you want little, single serving 'nduja chubs.... but the beef rounds, middles or bungs you can pack super tight. You may have not receive the stamp of approval from papa, but you're definitely on the right path. Also, I love your makeshift cold smoker. Very clever... I'm a bit of a Mezzogiorno caveman but if you can make contact here I'd be happy to send you a care package. ;)

[@NothingXemnas]

3:12 It tastes sour and fermented because it IS fermented. The process of aging any salami-like meat product is to allow lactic bacteria to grow. The lactic fermentation drops the pH to the point most pathogenic microorganisms can't grow, and it is the main contributor to the preservation method. 21:52 At this point, smoking and salting are already mentioned. Both are preservation methods, but because the meat isn't cooked and amount of smoke and salt are lower, they probably don't work well enough, so again, fermenting IS the way to prevent botulism in this product. Fermentation needs to occur fast, as well (hence why it can't be kept cold), because the bacteria that causes botulism only produces the toxin when it feels stressed or attacked (it is produced when it sporulates), so if it grows first and THEN produces spores, it becomes dangerous; acidic and salty environments prevent the growth altogether. How it works? Well, lactic bacteria are impressively resistant to salt and acid and can grow even in these harsh conditions. The advice is still valid. Any salt helps (the goal is to reduce the availability of water) so not using nitrites and nitrates isn't THAT much of an issue, but not using salt means that fermentation should be faster or even start off already acidic, but adding lactic acid to the process is against culinary laws so JESUS CHRIST BE CAREFUL, JUST SALT THE MEAT. TABLE SALT WORKS.

[@Msfelixthecatz]

LOL Harper!! I have a melanger and make bean to bar chocolate, and keep it in a mini wine fridge too! Perfect temp to keep chocolate (plus we live in Tucson too!).

[@Alpenjodler1]

I think the occasional "haha, look what we can eat" video would be hilarious

[@ravenmoon1165]

How did I miss this episode? I just ordered the Nduja Bella USA!!! It will be here Saturday!!! Oh also the cookbook yesterday ! Thank you, Harper!

[@nessuno9945]

FYI Pasta Grammar: there's a salume, called sobrassada, made in the Spanish Balearic Islands that seems VERY like nduja - made with paprika, pork etc, and is spreadable! Have you tried it?

[@EddieDBama]

This was a fantastic episode. I think some guy in Louisiana, Cajun land area, could make Nduja - sounds a lot like Andouille. Anyway, ordered the pound of the the stuff and the book and so happy y'all are back in Calabria! My favorite videos!!!

[@matthewackermanaski9687]

Nduja's name comes from the French andouille, which is a sausage made with organs. In Calabria instead it became this spicy pork pate (i consider it like a pate, like a spicy foie gras). IDK how the name got to Calabria from France.

[@georgejobin1744]

I get mine from a old Italian man in providence rhode island called federal hill I trade seafood for it because I'm a fisherman

[@bshorta]

Most interesting story I've ever heard with so few words

[@connieclark3562]

Love your videos! Truthfully, not sure I’ll ever make a recipe, but love to watch and the atmosphere is so special ❤❤❤

[@sandwm]

Super interesting.cookbook ordered! Good luck with everything 🎉

[@LorienDrechsler]

Wow Harper, that's great news. I started growing the pepperoncino seeds that Mama Rosa gave to me in hopes of making my own Nduja, but now I don't have to go through the trouble! I just bought some and can't wait for it to arrive. They still have the 1 pounder available...for now.

[@tarantellalarouge7632]

a lot of French products are also banned in the USA, cheese made with raw milk, sausages, foie gras, etc.....

[@shelleyjohnston2537]

EVA& HARPER!!! sooo much awesomeness YAAY! CONGRATULATIONS ON THE COOKBOOK WOOOHOOOO

[@debbybrady1246]

That was very interesting. It's not something I could eat, but I still like learning about foods from many countries.

[@Khvalheim10]

Been with you guys for almost five years. Just want to comment and say that you're still one of my absolute favorite channels. Even though I've only ever made the cavatappi al ragu bianco. It was amazing, by the way. EDIT: I will 100% buy your book the second it's available.

[@philoctetes_wordsworth]

9:21 I get it, I do: while living in France, I visited a region in the South, and purchased some fruit from a roadside vendor. Needless to say, the fruit I ate ruined me, forever. The apricot was the size of my adult fist, and when I bit into it, the juices ran down my arm, and streamed from my elbow. In the states, apricots are a complete.y different animal: small, dry, bland. Ew. I was a Snowbird in Haines, Alaska in 1999, and now in houston, i NEVER,never eat either salmon or halibut. No. I get it.🤗🤗🤗

[@erzsebetkovacs2527]

@forgingstrength6119 So true. Many traditional cultivars have effectively disappeared because it proved impossible to stock them with the same efficiency and ease for the producers as these newfangled cultivars.

[@sevenandthelittlestmew]

I have a friend who was a chef (she still works peripherally in the business), and she goes fishing in Alaska every couple years. Although she cannot come back with cod (due to season), she frequently brings back flash-frozen line caught rockfish or halibut when she goes with her brother. It’s like night and day - the quality is just exceptional.

[@chelsearodriguez3269]

I JUST ORDERED THE BOOK. I have never been more excited in my life!!!!!!

[@alexanderpurkis3508]

Ah, the classic inconvenience of affluence - an ingredient might be hard to come by. But if that ingredient becomes sought after by people with money, it will become easier to find. Of course to the detriment of the people that use this hypothetical ingredient daily, as the logic of the market will increase the price such that the product will become unattainable for most. A consequence far more dire than the inability to replicate "authenticity".

[@flatcreek4665]

Just preordered the cookbook and will be so excited when it arrives this Fall. Love you guys! Such a cute couple. I am growing my own eggplant in the garden this year, which is how I found your channel. Searched for eggplant recipes and BOOM..there you were. Have been binge watching your videos ever since. Will need to figure out how to get my hands on some of those pepper seeds!

[@Romafood]

A ora di pranzo stanno ritrasmettendo in questo periodo tuo papà nell'edizione di Masterchef 💪👏👏 Comunque voi siete bravissimi

[@davidalau]

Lovely explanations of Nduja. We had our first true encounter after a night of drinking in Tropea. The lovely cooks at our small beach hotel were prepping food for tomorrow’s meal. They spoke no English but welcomed us for some bread and snacks. We’d heard about Nduja and kept saying : In-Doo-Jah. They eventually figured out the monkey-talk we were making and had a laugh and brought out a large plate to eat with fresh crusty Calabrian bread. We weren’t sure if they were joking because it looked raw. The plate emptied pretty fast. You’re right, some things are best in situ. I expect the pork variety, it’s diet, the freshness of the pepperoncino as well as all the other style and environmental factors make it unique only when eaten there. It’s like a Cuban cigar. Have one in Havana-it’ll taste dry and harsh back in North America the next day. Calabrian are the very best.

[@markmcgarry2876]

I’m Irish- because of you guys I’ve perfected carbonnara, amitriciana, (working on 😅 caccio a Pepe) but I also cooked minestrone for the first time , baked ciabatta, and even used nduja- please , from an Irishman (we are not exactly known for spicy food 🤣) make more nduja recipes !

[@grannyvee5789]

Just watched the video and placed my order. I cannot wait to taste this stuff! Have a great time in Italy.

[@thevictoryoverhimself7298]

Peperoncino Calabrese are just Cayenne peppers. Its exactly the same species and sub-species. Yes local varients with have their own traits like every wine tastes differnt, but its essentially just a Cayenne. Just FYI

[@danskiludvik8358]

This was very interesting and informative. When I heard you pronouncing this "sausage" in earlier videos I thought you were referring to "andouille" and was surprised to "learn" that this was a staple of Calabria. 'Nduja looks as if it would be right up my alley. I hope to be able to find some someday.

[@tsocanuck]

thank god we have Calabrian N'duja in Canada

[@forza-e-honore]

Thanks for doing this video. You express the same frustration we've had about Soppressata for decades. Like 'Nduja, once you've had authentic Calabrian Soppressata, nothing else comes close. I never really understood why we can buy Prosciutto di Parma or Mortadella in the U.S. but can't get Calabrese 'Nduja or Soppressata. As you mentioned, it must cost big bucks to get exceptions to the regulations. Ciao!

[@jonathont7866]

Luckily I can get Calabrian Nduja here in Australia - it's sold in little jars. The one ingredient from a video of yours that I've found the hardest to source (only managed to get it once) is actually Broccoli Rabe

[@chengliang8868]

In germany we have big Italian supermarkets hier in Berlin. You can buy Orginal Nduja from Italy. It taste fantastic.

[@tomreed-oe7hi]

That jarred nduja is not in the same league

[@jonathont7866]

@@tomreed-oe7hi I'm sure it's not but jarred nduja from Calabria is still better than non jarred made here in Australia, at least as far as the brands I've tried go

[@DevynCairns]

Same on the rabe, I have no idea where to get it here in Vancouver and the Italian markets usually don't sell fresh produce. Maybe I just need to spend a lot more time at organic markets haha

[@ginakelley124]

Just ordered your cook book! So excited! I live in Seattle. So when it’s back in stock I’ll try it. My family is from Malta. I understand having foods that are just not the same here. Love you guys!

[@peterbreis5407]

Ask Vincenzo if they get it right in Australia. We have tonnes of Calabrians here and the Nduja here certainly looks like the real thing. I can't vouch for it because my cardiologist would not approve me undoing all his good work. PS Am looking forward to your cookbook launch.

[@jonathont7866]

There's an Italian goods store in Sydney that sells Calabrian made Nduja in little jars - they can ship it anywhere in the country. You can also get Australian made stuff at Harris Farm; but I definitely prefer the Calabrian one. shop is called La Dispensa

[@obtuseangler768]

Just take some extra statins and enjoy. 80% of dietary cholesterol is esthericized in your stomach. It's your genetics and your liver that are "the problem" many times nore than your diet. Saturated fats aren't bad for you, live a little😊 My cardiologist wants me to take statins, I'm 41 and my numbers are great. He obviously doesn't look at the science showing the arterial inflammation associated with elevated lp(a) doesn't go away with decreased LDL / apoB particles...why? He doesn't have any other tools, he has to believe it will work

[@peterbreis5407]

@@obtuseangler768 A Quadruple bypass says differently.

[@obtuseangler768]

@@peterbreis5407 says what? No you can't eat what you want when you want all the time! I understand that ASCVD kills 70% of men and I also understand how western medicine looks at health. I'm sub 10% body fat, my health is my top priority so I don't need a bypass like some do. I'm at university for molecular biology so that I understand things better, what do you know that I don't? Have you heard of a PCSK9 inhibitor? Seriously, have you? Are you familiar with the family in France that allowed them to isolate the PCSK9 gene? I don't go to a Dr's office without knowing what I'm talking about and just asking for help. I will die with heart disease not from it, my numbers are great. I pay for lab work and have recently had an CT of my aorta and abdominal runoff, just so I don't overlook things...did you know in America you can't get treatment paid for a heart unless it's at 60% reduced flow or greater. That heart is already done. That person has already missed the boat on any quality healthspan, correct?

[@peterbreis5407]

@@jonathont7866 From recollection last time I saw it it was in a Fyshwick deli and it was in natural skin not jars. I didn't get to handle it so couldn't see its origin. I assume it would be local origin because of Australia's quarantine laws on uncooked meats. I'll look for it again. Australia does have plenty of salumaria. I'll have a look in il Locale in Sydney and see if they have it.

[@amongtheruin1]

My wife and I started watching (subscribed) your channel during c*vid and you brought us much joy during those difficult times. We rarely comment, but want you to know we love your videos and you both have inspired us to try our hands at real Italian cooking. Also, we will definitely be ordering the cookbook! God bless!

[@jawadmaniaci91]

Love the shirt ;) Great video I also love nduja!

[@maryannsegal2807]

I noticed it, too. Not sure what watermelon has to do with nduja? Wouldn't chili peppers be more on point?

[@Julius_S]

@@maryannsegal2807 If you google "watermelon meaning" you might find some information about the current relevance of the fruit.

[@SharonPurcell-l4t]

I used to live in Berwick Maine and my husband in South Thomaston. Good to know a fellow Mainer. ;) Can’t wait for the cookbook.

[@craigstewart4289]

I was shocked when I heard Haggis was banned in the United States, but they're ok with people eating the poison in cheetos! unbelievable really. As always, guys a great video!!

[@foetusdeletus6313]

They can't even buy raw milk

[@brucetominello7440]

Great video Harper! The product sold out immediately on line but I will get some eventually, probably before you and Eva return in the fall (I hope). Have a wonderful summer in Calabria!

[@MrDDiRusso]

Sophia Loren starred in a movie where she got stuck in an airport because she had a mortadella and they wouldn't let her get past customs until she ate the whole thing.

[@brianwhite1189]

Great movie! Someone I know couldn't get into the US with a beautiful, huge salami. Confiscated it.

[@OniNoFro]

Harper! I'm tempted to buy your and Eva's cookbook just to taste how similar the recipes are to those of my family and also (just as important!) where the differences are because so many of the videos you and Eva do, I find myself going "yeah that's how grandma (or an uncle, or great uncle, or elder cousins, or aunts etc) made things. That's exactly what they taught me! Oh that's cool too!". It's one of the best ways to learn about specific communities and families in a pleasant way without the "debate" of what is correct and what is not; just good food.

[@Guren74]

Never eaten it and I'm Italian

[@andreadimatteo1036]

Try it. It is amazing

[@chengliang8868]

Italy is big. The northern and the south very different

[@notafantbh]

This in Spain is called sobrasada and it comes from Mallorca, I thought that was the origin. But sobrasada is made with sweet red peppers, it's not hot spicy at all actually. It's delicious on pizza, indeed, also one of my favorite.

[@lbgstzockt8493]

The level of gatekeeping here is insane. Would you rather people try your cuisine with some ingredients that aren't 100% perfect and develop a love for it, or have them never get to try it because some guy said that "it's not the real thing" and then forget about it. Obviously the Nduja from some rich region of italy is not exactly the same, but if it is 95% of the way there then nobody will notice.

[@krankarvolund7771]

Your description of 'Nduja reminds me of Sobrassada, a soft spreadable spicy salami from Mallorca and the other Baleares islands in Spain. I'm not at all from Spain, but I use it a lot in the restaurant I work in, I've used it as a spread on bread, as a sauce on fish, all sorts of things ^^ And also 'Nduja the way you pronounce it ressemble a lot "andouille" in french, which is also a sort of salami, although the taste and texture are very different, the names probably come from the same root ^^

[@mcrobielord1503]

Calabria Italy sounds like the West Virginia of Italy

[@stevo8629]

I'm looking forward to seeing the cookbook in October. My father was the head chef of a well known restaurant in london during the 70s and 80s ' Villa dei Cesari' in Pimlico and as a family we spent a lot of time replicating original recipes. I sort of still do it, however it's easier nowadays to get original product in the UK. Always enjoy your Vlogs.

[@Halfsour1]

Just pre-ordered. Can't wait to read, and cook from it. A little pre birthday present to myself. Love y'all.

[@realred4u2]

After watching one of your nduja videos I now use it in my lasagna and people love it!!! ❤❤❤ thank you for sharing.

[@AC-ed1jz]

Nduja is amazing and never not in the house... imported direct from Calabria. Thx for everything you do guys!

[@kokotpica007]

Watching from Europe, Slovakia! Love your videos!

[@roguenyt11]

Pre-ordered my copy! I can't wait! Proud PastaGrammarian!

[@ctownsoul]

Now we need your influence for other hard-to-find cured meats such as guanciale, speck, etc. At least they're tough to find here in Seattle. Thank you for all you do!

[@jimb6208]

Among my favorite videos from you folks.! I always learn so much from you.. Many thanks for taking the time to put together such entertaining and informative posts. BTW, I just pre-ordered your book.

[@tcummins1395]

I love the simplicity of Italian cooking. Great quality ingredients are able to stand alone.

[@allandsbrite9398]

I was really impressed by this episode. It was intriguing to see your level of commitment. I can understand that.

[@dbeevr]

Saw the video. Immediately headed over to the grocery store. They have it in the Netherlands! Bought 125g for nearly 6 euros. But it surely is very very tasty.