Cristina Bowerman and Claudio Gargioli show their recipes here: kzread.info/dash/bejne/nZ-Ft8Sle6bRf8o.html

@VeryEvilGM

4 жыл бұрын

I haven't found Roman pecorino in Finland.

@morswick777

4 жыл бұрын

*Esos gestos y forma de exponer a los demás son poco profesionales, pueriles y ridículos. MADUREN TRÍO DE ANCIANOS O ¿CUANDO PRETENDEN HACERLO, EN EL MÁS ALLÁ?* ¿porque no se dedican únicamente a divulgar como se hacen verdaderamente las recetas y punto? Ni ustedes son profesores de gastronomía en curso virtual, ni mucho menos tienen el conocimiento o ley universal. Es como si yo criticara como hacen un mole; cuando no nacieron en una cultura donde pudieran desarrollar el gusto por una de las gastronomías patrimonio inmaterial de la humanidad. Dejen que la gente reinterprete la cocina italiana sin juzgarla y ustedes dediquense a conservar en su tierra su tradición cultural. Para eso voy a italia, para comer la mejor comida italiana, no pretendo comer la mejor comida italiana en timbuktu o la mejor comida mexicana en italia, aun cuando México heredó al mundo el JITOMATE (pomodoro, tomato, tomate) los italianos no tienen ni la menor idea de la complejidad de la comida mexicana y no por eso se expone a nivel internacional su ignorancia. ¿o sí?

@savonnerieyork5730

4 жыл бұрын

I love these videos. I'm eager to at least know what is authentic, and they help immensely.

@olbaze

4 жыл бұрын

​@@VeryEvilGM Pecorino Romanoa löytyy K-Markeitesta ja Prismoista semmosina 200g paloina joista voi raastaa. Alepoissa en oo Pecorinoon törmännyt. K-kaupoissa brändi on QuattroColli, Prismassa Ambrosi, ja löytyvät ihan juustohyllyistä. Hintaluokka on muistaakseni semmoista 4-5€ tuosta palasta.

@VeryEvilGM

4 жыл бұрын

@@olbaze Things have changed? Good to know. Now if they'd just start to sell provolone or other great cheeses too.

Wow. Thank you.

@italiasquisita

4 жыл бұрын

Thank you! Keep doing your great ‘crazy’ job!

@ouichtan

4 жыл бұрын

Praise deserved

@SuperAhmed1337

4 жыл бұрын

Can you do a collab or so on Pecorino Romano? I've had the described issue where too fresh Pecorino would gum up my pasta, but it's difficult to find the right type.

@Cyberia398

4 жыл бұрын

Lol - even before seeing the others I knew you’d come out ahead - your recipe stayed absolutely true to the simplicity of the dish. I think this is the least criticism I’ve seen of an unorthodox approach on this channel. You should be super proud.

@raffaeleirlanda6966

4 жыл бұрын

Alex But remember they adviced you to put black pepper right before serving and not during cooking next time... 😂😀😎😘

I dodged a bullet this time...

@Nephirulez

4 жыл бұрын

I was literally about to comment on this one that they didn't feature your recipe! Maybe it was too on point to be commented on? P.s. Italian here

@NOTANOTHERCOOKINGSHOW

4 жыл бұрын

@@Nephirulez haha! Grazie amico. I want to hear their cutting board criticisms

@Xenio2007

4 жыл бұрын

Your Cacio e Pepe is perfect! But they would kill you for the pasta on the cutting board :P

@NOTANOTHERCOOKINGSHOW

4 жыл бұрын

@@Xenio2007 hahaha they'd MURDER me

@sssteven8

4 жыл бұрын

@@NOTANOTHERCOOKINGSHOW you are talented, i like your video. I suggest you try to do the pasta al forno. It's a typical italian cuisine dish. Not a rastaurant dish, but home dish. it's very good.

Erwan: Italian chiefs please don't judge me anymore Italian chiefs: *judges him anyway*

@tizianodematteis7071

4 жыл бұрын

Although they didn't judge him nearly as harshly as they did last time!

@Leucci11

4 жыл бұрын

they were pretty positive comments overall

@Apollo440

4 жыл бұрын

Good for him to accept some responsibility and learn this time, before posting a title without researching the cuisine (and therefore the culture) which the name represents. And for the future: if you don't want to be judged - don't take somebodys cultural heritage (in form of a name) and post your own recipe using the name as clickbait.

@ofwhottopics2972

4 жыл бұрын

I do dunno if he saw this...

@ipedros7

4 жыл бұрын

he got a positive review on balance anyway.

I’ve worked for Christina as her personal interpreter in China last year, and even back then I was impressed by her integrity, wit, and kindness. A real professional chef!

@gdionwood

4 жыл бұрын

Giacomo Oreglia, accordo al 100%! Avendo lavorato come interprete/traduttore legale in Ontario, Canada, mi rendo conto che il suo Inglese e' ottimo, e qualsiasi cosa spiega e' molto sensata ed utile!

@gdionwood

4 жыл бұрын

@Abdeljalil ????

Good Roman Pecorinican be found everywhere? I fear he never left Italy.

@Bamx4

4 жыл бұрын

Never seen pecorino except Costco

@MrJohn8912

4 жыл бұрын

I live in central america and you can buy Pecorino Romano D.O.P. in any wallmart or gourmet super market over here.

@MrFrostexX

4 жыл бұрын

@@MrJohn8912 I live in spain, an u dont see pecorino in the market and supermarket

@FG-gt8om

4 жыл бұрын

quality pecorino is difficult to find even in northern Italy

@Asgath

4 жыл бұрын

You can find it in the UK, but it's definitely not common or easy to find, which is a shame as it's an interesting cheese!

To be fair, Alex (the french guy that is shown last) did make another video - before that one - where he basically makes Cacio e Pepe traditional style... The one you showed was his personal rendition/attempt to improve it his own way. But of course, there would be no point in making a critique of that one because they would probably agree 100% with his tecnique.

@branislavjeriga6762

4 жыл бұрын

Completely true, but the other video had more watches. So maybe it should be called "some of the most known videos" btw Big fan of Alex

@FilipBorowski.

4 жыл бұрын

Also he's criticized for cooking the pasta in 100% starchy water, but you can see he uses part of starchy and part of clean water...

@DottorChopper

4 жыл бұрын

@@FilipBorowski. they are complaining for cooking the pasta in only one pan and not in the water first

@jonaslundholm

4 жыл бұрын

Also, they criticize Alex for being French.

@schuegrafma

4 жыл бұрын

@viodio tutti Bowerman made a remark stating that in Italy there exists special starchy pasta that can be used for Cacio e Pepe, but elsewhere mostly medium starch pasta is sold. This makes cooking the pasta with added starch meaningful. Cremona already demonstrated that he has little knowledge about ingredient availability abroad with his remark on Pecorino Romano, stating it is to be found everywhere, when in reality it can only be found in very large supermarkets or special cheese stores in most countries. When cooking you need to adapt to what you have. Alex' recipe is more suited for a cook who does not live in Italy.

Can we get more of Christina? Not only does she understands English but she translates well, criticises what is wrong and also give useful tips :D

@fededevi1985

4 жыл бұрын

And she is not as condescending as other 'chefs'.

@benjaminbouaoune4466

4 жыл бұрын

She's awesome, and great mitigation beetween old schoolers and new style chefs.

@frjazz7677

4 жыл бұрын

She smart

Italian food critic: “He should use authentic Pecorino Romano. It’s available everywhere.” Me: “True, it’s not hard to find. I have a choice between two different kinds in my local supermarket. So salty.” Italian chef: “Salty? Not really. Only the export crap - we keep the good stuff for ourselves, obviously.” Me: “Wait, what? So where can I get good Pecorino Romano?” Italian chef: “In Rome. Good luck with your Cacio e Pepe.”

@nielsnielsen9013

4 жыл бұрын

ahahah

@magicvibrations5180

4 жыл бұрын

Sometimes they have legitimate criticisms and sometimes they're just snobs. They criticized Alex for eating with chopsticks. Jesus Christ, it's just food. Eat it how you want to, it's not like it alters the flavor of the dish.

@stefanoghidetti6340

4 жыл бұрын

@@magicvibrations5180 but tradition in Italy is important, you can expect to bastardise everything and get away with it....

@killerb3685

4 жыл бұрын

Ur definitely a female or just a very unfunny sad male

@hyuyu3799

4 жыл бұрын

stefano neri It’s food. Idc

To the first guy that said Roman pecorino is in everyplace of the world; NO! I tried for much time to get pecorino here in Chile in many places but in all of them they don't even know that this exist. So again, no.

@maireisenegger1

4 жыл бұрын

si weon, de hace poco que hay en el jumbo

@avrikovshka00

4 жыл бұрын

Magdalena Reisenegger voy a buscar entonces. Alguno en específico?

@maireisenegger1

4 жыл бұрын

@@avrikovshka00 dices como alguna marca? no recuerdo, pero fui al jumbo del alto las condes el otro día y habia unos canastos encima del mostrador de los quesos con pecorino romano, grana padano y parmesano todo en bloques y mas de una opcion de cada uno

@jamie_d0g978

4 жыл бұрын

No se si teneis Carrefour en Chile, pero en España es el unico sitio donde hay Pecorino...

@maireisenegger1

4 жыл бұрын

Jamie_ D0G no... llegó hace años pero quebró jajaja

Alex (French guy cooking) è un grande e il suo talento come cuoco e come videomaker è evidente in tutti i suoi video. Ha una grande passione per il cibo italiano e ha dedicato diversi video alla cucina italiana (pizza, mozzarella, lasagna etc) che lo dimostrano. Keep doing what you're doing, Alex!!

@lorenzpaulinho1154

4 жыл бұрын

Sarà pure appassionato, ma se fa piatti che sono completamente scorretti rispetto alla tradizione italiana, allora non è rispettabile.

@lappaduch7475

4 жыл бұрын

@@lorenzpaulinho1154 but he made the traditional recipe in his previous video, this one is just his version, that is user friendly so to say

@coolborndj

Жыл бұрын

​@@lorenzpaulinho1154Mandai su

I don't know why, as an American, I've always had this assumption that Italian food _always_ has garlic. Maybe it's an Italian-American practice. But after watching so many videos on this channel and learning how many original dishes do not contain garlic... I'm even starting to second-guess aglio e olio. At least there's garlic in that, right?

@NonCapiteNiente

4 жыл бұрын

Yes, but many people raise the garlic after flavoring the oil

@angelararara6350

4 жыл бұрын

Lol. I also think that that's an italo-american thing. Michele is right, we don't actually eat the garlic, neither in aglio e olio.

@NonCapiteNiente

4 жыл бұрын

@@angelararara6350 we gotta kiss girl lol

@angelararara6350

4 жыл бұрын

@@NonCapiteNiente ...as we Italians always do!

@v0ldy54

4 жыл бұрын

Well garlic everywhere is a common misconception, however you might be curious to hear about a recipe from Piemonte called "Bagna Cauda" that basically requires a whole garlic head per person!

Audio cuts out for a minute in the middle, then comes back.

@scribey2541

4 жыл бұрын

I think there was music in the original video so they muted it to avoid any copyright issues (though I think the music Alex uses is copyright free but they may not have known)

@FirstOrderDJ

4 жыл бұрын

@@scribey2541 So why is the commentary muted?

@jablonicusdemarco6213

4 жыл бұрын

The way KZread is with copyrights, I would believe that it was quite likely a copyright strike placed against them and then they had to mute that whole section to get the video back online. If they would have muted it in production you would have still heard them talking but it's most likely an after the fact alteration of the original video

@RBuckminsterFuller

4 жыл бұрын

Luckily the subtitles are still there so at least you can follow.

@funcool71

4 жыл бұрын

Damn, I thought I suddenly became deaf

Italians, please don't be offended if we don't use Peccorino in recipes that call for it. At least in the UK, it's really hard to find in shops, but Parmagiano is everywhere!

@gfjhkgfjghfghkfj

4 жыл бұрын

Yeah... except that it's not Parmesan.

@leviackk

4 жыл бұрын

It's not parmigiano. It's a bad copy, a generic cheese called "parmesan" without any reason.

@Asgath

4 жыл бұрын

@@gfjhkgfjghfghkfj Authentic Italian Parmaggiano is easy to find these days in the UK.

@giovannil8244

4 жыл бұрын

I went to Canada and the Parmesan was yellow, I threw that “pasta” in the bin

@Laogeodritt

4 жыл бұрын

@@giovannil8244 I've found it fairly easy to find parmigiano reggiano DOP here in cities and metropolitan areas of eastern Canada. It's definitely not every grocery store, but it's not too hard to find with some searching. I've yet to find pecorino romano, though. Closest I found was a fairly young Spanish sheep's milk cheese (I don't remember the name)-which, of course, isn't close enough.

“Frech guy cooking” è inattaccabile. Tutto quello che fa lo fa con un buon ragionamento alla base!

@superjojojovetic

4 жыл бұрын

Peccato faccia schifo probabilmente questa roba amidosa abbia fatto

@edoardoguido1688

4 жыл бұрын

@@superjojojovetic non ci è dato saperlo, ma sono sicuro che è meglio del tuo italiano

@IrvinLep

4 жыл бұрын

French guy cooking ha fatto un video precedente con la ricetta originale seguita alla lettera ed è venuta perfetta. Il video che hanno mostrato è il secondo, dove usa l'acqua amidosa solamente per aiutare gli aspiranti cuochi meno capaci a creare una cosa cremosa anche quando non hai tecnica. E comunque non prendiamoci in giro, i ristoranti cuociono due o tre volte almeno nella stessa acqua, semplicemente scolano la pasta e ne mettono un'altra porzione

@martinowong

4 жыл бұрын

Non capisco perché abbiano fatto vedere solo la seconda parte del video; nella prima per esempio parla appunto di dosare l’acqua per ottenerne con più amido invece di fare quella doppia operazione del secondo video

@praetor47

4 жыл бұрын

@@martinowong perche` se sceglievano quel primo video, non avrebbero avuto alcunche` da criticare... ed anche per quello che criticano Alex in questo video lo fanno come dei beceri maleducati

“Is he commiting homocide?” XD

@Fernando-sd6xt

4 жыл бұрын

"Italian people look away." But they did not look away, and they were horrified at his atrocities.

@byaialele5916

4 жыл бұрын

@@fckcptlsm huge difference.

haha not too bad this time! we are getting there

@italiasquisita

4 жыл бұрын

ahahhaha ciao Erwan!

Siete simpaticissimi e preparati, ma secondo me la ricetta più buona che io personalmente, da romano puro ho sperimentato per cucinare la migliore cacio e pepe è la ricetta consigliata dal ristorante Il Panzotto, ossia la pasta si scola a tre quarti di cottura, prima a parte si mette del pepe nero macinato in una padella, e a fuoco medio si lascia tostare e profumare. In una ciotola si crea con tre quarti di pecorino romano e un quarto di parmigiano (io, da romano puro a me me piace saporita e ce metto solo er pecorino perché ha da esse saporita!), si aggiunge a gradi qualche cucchiaio di acqua di cottura della pasta e con una spatolina si crea una sorta di crema composta appunto da pecorino, parmigiano (per chi ce lo vuole aggiungere) e acqua ricca di amido... Ora si rimette sul fuoco la padella con il pepe prima tostato, si aggiunge la pasta con tre mestoli di acqua di cottura, si gira e manteca fino a un notevole assortimento dell'acqua di cottura, lasciando la pasta comunque morbida... Si spegne il fuoco e si aggiunge subito la crema prima realizzata, si inizia subito a girare facendo sciogliere con il calore della pasta la crema, e facendola legare insieme con la pasta, creando la famosa e splendida cremina... Si impiatta e buon appetito! 😋😋😋😋😋😋😋

Oh how I love these videos! It’s so great to hear from authentic voices what makes a classic dish. I’ve learned a ton.

Alex: *Italian don't watch* Italian: watched it, even more, Italian pasta chef

I once heard an Australian chef articulate the dilemma perfectly. In Italy he said, pasta is about the pasta. Everywhere else pasta is more about the sauce. Additionally, wide access to watch experts prepare these dishes is relatively new.

I learn so much from these!

@SimonHesjevik

4 жыл бұрын

Hey Glen! Nice to see you here :)

@Tralbi8

4 жыл бұрын

Hi Glen! Love from italy:)

@Nephirulez

4 жыл бұрын

Gleeennnn!

@ellieee6389

4 жыл бұрын

I love your channel!

@johnrankin7135

4 жыл бұрын

Welcome friend!

Getting addicted to this channel, great content! Thanks for sharing all this knowledge, I love Italian cuisine

I love how these Italians always assume their hyper-local ingredients are available at the same quality all around the world in regular supermarkets. Even here in NYC, where we have everything, you need to go to an expensive gourmet supermarket to find good guanciale, Pecorino Romano, San Marzano tomatoes, etc. People adapt the cuisine to what is affordable and reasonably accessible.

@italiasquisita

4 жыл бұрын

We’ve found great and cheap guanciale at Biancardi’s in the Bronx.. still you’re right, some good quality products are hard to find!

@davidb5205

4 жыл бұрын

@@italiasquisita Thank you for the recommendation! I'll have to check them out. Maybe I can finally make a proper Carbonara.

@ilkov

4 жыл бұрын

Anyway pecorino is sold in any major supermarket chain as "romano cheese". Maybe not immense quality, but good enough for the purpose.

@davidb5205

4 жыл бұрын

@@ilkov You mean the American "pecorino" that isn't even made from sheep's milk, but can be made from cow and goat's milk?

@ilkov

4 жыл бұрын

@@davidb5205 For example the one sold in whole foods is absolutely decent and i believe imported from italy. The one with the crust, and coming from a bigger form cut in pieces. I am not sure about who made the milk, as i don't live in the US anymore, but it is comparable to italian ones in taste, and made of sheep's milk according to their website.

I love the engaging discussion of this series.

Hey Italians, in Chile if I want to buy 200gr of Peccorino I have to sell one of my kidneys.

I'm not even Italian but enjoyed this anyway. Was able to understand most of it as well, very clear pronunciation, bravo!

Che bel video, grazie. Siete stati professionali, simpatici, tecnici e rispettosissimi, senza sarcasmo inutile. Molto costruttivo

I really can't stress how hard it is to get Pecorino Romano in Asia. Usually you'll need to order from specialised cheese shop online and pay around 10 USD per 100g. If I go for the "supermarket quality" Pecorino, there is one single store within 10 km which sells them. This is a hard fact for most exports. One of my friend work for a foreign government in APAC to import and promote their wine and other product here. The difficulty is the producers are generally happy for the idea, but they will do little to help. If you ask them to come and show up for an expo, they refuse. If you ask them to lower their price or ship in bulk, they refuse. Then when it comes to the local, they are not really interested in these imports because the advertising is mediocre, and without experts to explain and spread the knowledge, why would one spend extra dollar to get high quality product.

I find these critiques very informative and helpful for those that can't live in Italy. I'd love to move full time to Italy to learn the language and the culture, despite the fact that I grew up in an area that was 60% Italian, it was Italian-American, which means heavy on the garlic and meat. Most people here have no comprehension of pasta as a dish amongst several dishes, so they try to combine it into one dish, so we get meat and seafood, etc. have access to imported Italian cheese of many kinds, but they can be very expensive for aged varieties. I'll have to find Roman Pecorino, so I can make this beautiful past dish.

@Leucci11

4 жыл бұрын

you won't be disappointed, it's delicious!

I love this series. More, please! Do every dish up and down the boot.

Love these series. Helps me a lot

The critic really loves the sound of his own voice.

@gdionwood

4 жыл бұрын

I am with you! Then again I find all critics useless to humanity! the only critics needed are the patrons that return over and over again! When it comes to food the only critic I need is my palate!

first, they're saying right pecorino is available everywhere, then they say Alex has the wrong pecorino, while he explicitly mentioned the right one is not as easily available .-. I'd go with Alex's idea to just use the best quality local cheese. also, I feel that guy on the left completely missed the point of the recipe - it's not meant for chefs to use in a professional kitchen, it's for home cooks to make a good quality pasta dish with as little potential to mess up as possible. even with chopsticks, professional restaurants probably have to change their pots and pans occasionally anyway, but for homecooks using utensils that won't scratch their equipment is far more sustainable. it's just not a recipe meant for them at all.

@dominicijavier1575

4 жыл бұрын

there's always something wrong when it's not them cooking

@claudiorossi2508

3 жыл бұрын

Since the Cacio e Pepe is a professional dish? It's a dish for people so a professional kitchen isn't needed nor necessary. So this point is wrong from the start.

@MrTriton67

2 жыл бұрын

Yeah, the recipe is meant to make the pasta more accessible to everyone. Alex is trying to demystify the dish, and he does achieve his objective.

Rewarded with an update to my favourite youtube series :D

Queste ricette vengono sempre giudicate fuori contesto. Alex dice chiaramente all'inizio del video "questa è una variante, chef italiani se volete la ricetta tradizionale guardate il mio video precedente"

@italiasquisita

4 жыл бұрын

Abbiamo scelto questo video di Alex perchè si è rivelato molto più ricco di dispunti di riflessione!

@Fcon0

4 жыл бұрын

@@italiasquisitacerto, ma non ne parlate minimamente. Anzi sembra che nel giudizio non se ne tenga minimamente conto. Non si tiene neanche conto delle ragioni per cui ha deciso di sviluppare questa tecnica

@giacomozema6325

4 жыл бұрын

Comunque gli hanno criticato principalmente l'uso del pecorino fresco, cosa che è sbaglia anche nel primo video. Per il resto più che una critica rivolta a lui mi è sembrata una riflessione sull'innovazione delle tecniche applicata a una ricetta tradizionale

@Fcon0

4 жыл бұрын

@@giacomozema6325 non tutti erano consapevoli, e soprattutto non all'inizio. Non critico le critiche, ma il metodo comune a tutti questi video, decontestualizzano sempre.

@praetor47

4 жыл бұрын

@viodio tutti sei un idiota che ha capito meno di Claudio e Luigi. e Alex pure lo spiega ESPLICITAMENTE nel suo video: e` una tecnica per produrre risultati piu consistenti e ridurre la possibilita` di sbagli (con il sottotesto che si rivolge a noi, cuochi amatoriali), non che sia meglio come gusto. devi essere proprio ebete per non capirlo. @Giacomo Zema: lo criticano per l'uso di pecorino fresco perche` dicono che non ti puo riuscire bene con un formaggio cosi` fresco... ebbene nel video gli riesce perfettamente. ed usando un variante della sua tecnica, riesce anche a me perfettamente usando qualsiasi "gradazione" di freschezza e "provenanza" di formaggio pecorino. criticano solo per farlo non solo non capendo il contesto del video, ma anche non capendo un tubo di quello che si fa e PERCHE` nel video. Cristina e` stata l'unica intelligente

glad they called out Adam Rappaport who I personally believe is a bit of a hack...

@iSpextor

4 жыл бұрын

Thought I was the only one thinking he's the worst in all of BA

@trazwaggon

4 жыл бұрын

rappaport is easily the worst one, you can see in the videos with the other members that they're always correcting him he's just another one of those cooking school preps who thinks he's better because he had an academic training, when in reality he's not much more of an amateur he features in videos only because he's the boss, they would't even let him near the stoves otherwise

@stanislasvillard2795

4 жыл бұрын

While I agree that I doubt every recipes he makes for BA, the chefs are just mad that he calls his recipe "Cacio e Pepe" when it's clearly not.

@PuffOfSmoke

4 жыл бұрын

That's why he's not in the kitchen but behind the desk. The star of BA is the recipes made by the chefs.

@NatWarrior1

4 жыл бұрын

Just because he's editor in chief doesnt mean he's actually one of the best chefs in the world. He's only editor in chief because he was editor in chief of another magazine before that and has a lot of experience with media. Imo he's an amateur chef and to me it seems like his arrogance is highly played up and not genuine but I could be totally wrong. I'm hoping I'm right tho....

I kind of want them to react to the whole "making perfect pizza" that bon appetit did. Maybe they'll even enjoy it!

Grazie per il video e i consigli. Sono spagnola ma vivo in Francia, e in entrambi i paesi è davvero difficile trovare un vero pecorino romano. Infatti non sapevo della sua esistenza finché non ho iniziato a guardare i video di italia squisita (e mi piace molto il formaggio). Parmigiano e grana padano ovunque, ma non pecorino.

These chefs were so much nicer than the other ones in this series.

Alex (the last guy) also did an "traditional" cacio e pepe recipe, why didn't they review that one?

@pabloschultz5192

4 жыл бұрын

We need to get alex to see this

@matteoventura6344

4 жыл бұрын

Because it doesn't have as many views

@marlopauloroxas1479

4 жыл бұрын

but still they liked Alex's "improved" cacio e pepe. Awesome

@italiasquisita

4 жыл бұрын

We have chosen this video from Alex because it turned out to be much richer in insights!

@branislavjeriga6762

4 жыл бұрын

@@italiasquisita then there is more popular video... the "original" video had much more watches.

9:49 Ossau Iraty cheese is not at all like emmental which is made of cow milk. Ossau Iraty is made of sheep milk just like pecorino Romano. His point is that outside of Italy, good italian cheeses are super pricey so he proposes to use local sheep cheeses instead. Old Ossau Iraty can be crumbly as Pecorino is. I think it is a decent substitute even if in my experience Ossau Iraty is way less salty.

@ouichtan

4 жыл бұрын

Plus ossau iraty is an unbelievably tasty cheese which is why it was chosen as the best cheese in the world not long ago.

@spersico1

4 жыл бұрын

Guilhem you are right,in fact a good seasoned ossau iraty is even superior to so many pecorino cheeses !

I was in Rome two years ago and this instantly became my favorite meal. I am from Costa Rica and I’ve tried with different cheese options. There simply is no equivalent for pecorino. It has a unique taste and blends well with the pasta water. No other cheese tastes the same in Cacio e Pepe. But it is hard to find and it is expensive!

I love how Bowerman gives something people usually ignore: how italian cucina is not only traditional, but also technical.

They are completely charming. I can never keep from smiling broadly when I listen to Italians who know their stuff talk about food. Bravi tutti!

I like the insights these videos provide. But I think they are starting to get overly critical and lose sight of the audience the videos they usually pick are made for. They are for homecooks to get a better idea of what the dish is and how they can try to recreate them themselves and help them solve tricky challenges like getting the cacio e pepe not to be to sticky or fluid. These videos are not to educate star chefs and foodcritics on the intricacies of classic dishes loaded with emotional and personal tradition that everybody outside of your close family and especial outside of italy did not grow up with. I think earlier videos struck a better balance between informative critique and appreciation of what the intent of the video was.

@cgirl111

4 жыл бұрын

The videos are made for a home cook with limited access to pro equipment and 20 years of commercial kitchen experience. Of course they simplify. That said I have never seen this dish in an Italian restaurant and I've hit almost every one on Palm Beach.

@scribey2541

4 жыл бұрын

I 100% agree, though I felt the chef in the middle did a perfect job of balancing this (identifying the lack of variety of easily available types of pasta/cheese, benefits of nontraditional techniques, etc.)

@andpinto1

4 жыл бұрын

I don't agree. The wrongful use of olive oil and huge amounts of garlic have nothing to do with the differences between a pro and a homecook. You see this frequently: - english/american chefs/homecooks who think italian dishes are loaded with garlic and olive oil. It just ruins the dish! You spend money on a nice cheese and then kill it in an ultra-garlicky oily mush?

@SamsonGuest

4 жыл бұрын

@@andpinto1 that is not what i am talking about. Im talking about rings like criticizing the extra starchy water. Using chopsticks. Or maybe even the critic of the pasta choice of the first guy. I understand the critic of the use of oil and garlic. Thought I find it a bit hypocritical to complain about the use of garlic and then publish a recipe using lemon zest for cacio e pepe.

@cgirl111

4 жыл бұрын

@@andpinto1 I've almost completely stopped using olive oil for cooking. I've switched to avocado oil for it's 520 degree smoke point plus it's excellent balance of omega acids.

Sempre giusto i cordialli, Grazie, IS!

The spellbound look on their faces when he let the pasta tips he cut off cook down in the water - their chef senses knew good things were possible.

I have been living in U. A. E and Oman for 8 years. You cannot find Peccorino in this area. It is very rare.

Nelle "critiche" ad Alex si sente chiaramente il rumore dei polpastrelli degli chef che si arrampicano sugli specchi.

I was tagging Alex, then I realised that I was a bit like 2 months late. As I Italian I am now happy and proud to see also Italian admire the technique and genius he is expressing. Knowledge and beauty will save the world

Questi cuochi hanno un grandissimo talento. Grazie per tutte le informazioni sulla pasta

09:45 In what world is this Emmental cheese? And also Pecorino is not available everywhere. It costs about two times more than a local sheep's milk cheese from where I live.

Vogliamo la reazione alla pizza (o alla carbonara) parte 2!

I think what they don't understand is that in some countries it's damn hard to find pecorino for sale. And when you find it, it's very expensive. So for a quick and simple recipe, I think it's normal for people to just use a more affordable cheese that they like and that's available where they live. But it's a great video, I love these videos of chefs reacting!

Although these videos are fun, I would really enjoy that the chefs actually make the recipes and grade everything in totality.

I'm sorry but the guy on the Left was looking for any excuse to criticize anything and the Woman in the middle seemed very reasonable.

@la_scrittice_vita

3 жыл бұрын

Yeah I quit these videos when it got to bashing practices I learned from Massimo Bottura's masterclass. If the despised Americans are doing the same thing as the founder of best restaurant in Italy, you're the one who's wrong, buddy.

@nn6404

3 жыл бұрын

@@la_scrittice_vita I mean. If there's anything that Italians love to bash more than Americans, it's each other.

@roccocane2339

3 жыл бұрын

@@la_scrittice_vita this is your opinion but this isn't the true!! americans kill all culinary coulture they meet!!!

"Roman Pecorino can be found anywere". Well... I don't even know where to start...

Alex sei un grande!! Miglior ricetta!!

love this series

I was wondering what this channel's take on Alex's recipe was going to be the moment he posted it ;). Have to say they were generous with him as he didn't fail to show a certain french pomposity during his demonstration.

ATTENZIONE non guardatelo perché il secondo usa delle tagliatelle: abbiamo già avvertito le autorità competenti. Grazie per l’attenzione

Someone: "Garlic." Italian chefs: *D i a p p r o v e s i n i t a l i a n*

Un paso más allá ,Siempre gracias Alex.

6:05 rispetto per il mappazzone 😂

@UeleScalise

4 жыл бұрын

Barbieri approved

Pero il pecorino NON si trova ovunque. Anche qui in Croatia il pecorino e una cosa rara.

@Mep001

4 жыл бұрын

Diego Širola hai ragione spesso non si trova fuori dall’ Italia

@uhk9428

4 жыл бұрын

Potete cercare un formaggio di pecora locale che ci si avvicini se é proprio impossibile trovare il pecorino, se le materie prime sono buone e gli ingredienti simili nelle caratteristiche non c'é problema

@praetor47

4 жыл бұрын

@@uhk9428 e quello e` esattamente quello che ha detto Alex nel suo video, e per quello quegli ebeti di Claudio e Luigi lo hanno criticato con un' aria di superiorita` veramente deplorevole. e poi, qui in Croazia si trova il miglior formaggio di pecora al mondo: Paški sir (anche piu costoso di mooooolti, se non tutti, pecorini DOP), che anche produce un "cacio e pepe" superiore

@pietroseazzu3975

4 жыл бұрын

@@praetor47 non stiamo parlando del gusto, perché anche il pecorino Sardo è superiore, però il Romano ha una salatura ed una composizione perfetta per preparazioni di Pasta, tutto qui.

@sammyhagal7243

3 жыл бұрын

Dammi l'indirizzo te lo spedisco io Questa è una tortura 😭😭😭😭

Thank you so much for the tip. I've learned a lot from you. Buona notte signor and signora.

È saltato l'audio a un certo punto del video ma adoro questo format

Consiglio su produzione del video: chiaramente con questi video ricercate un pubblico straniero english-speaking. Per questo vi consiglio di usare i cosiddetti "hardsub", che vuol dire mettere i sottotitoli direttamente nella traccia video. Per due motivi: primo, so che sembra ovvio di schiacciare l'icona del close caption, ma potrebbe essere che uno a) non ci pensa b) è pigro, e lì avete un possibile spettatore che si trova con un video in italiano che non capisce e va al prossimo.... e secondo, capisco che questo aggiungerebbe una nuova mole di lavoro non da nulla per l'editore (scusami ahah) ma, anche perchè i CC di youtube sono abbastanza noiosi come stile, e non aiutano e differenziare parole diverse, con i sottotitoli ci si può fare un po' di cose carine esteticamente, tipo evidenziare parole, usare font/misure/stili/colori diversi etc. Questa è una tecnica che ho visto molto in canali di educazione lingue su youtube, e aiuta molto a seguire il filo del discorso Per il resto, video fantastici, buon lavoro

Tbh on AlexFrenchGuyCooking, I feel like they were just grasping at straws, he made his own version as a recipe, whether or not Italian chefs could take advantage of it shouldn't be part of the criticism. If the ease of use of a recipe is to be a factor, the original recipe is very much problematic cuz a lot of people don't actually cook it well; even in Italy. And reg starchy water, it's actually a technique used by restaurants and is already a part of other recipes. And if you get the balance and measurements right, it's actually a systematic and sure way of getting the ratios of cheese salt starch water pepper perfect

@niccolobattistoni6733

4 жыл бұрын

Douglas Chong yea no shit dude, your comment is full of crap!

@Latterdaymutant

3 жыл бұрын

Niccolò Battistoni well it takes a pile of shit to know one....

@MrSzczotkowsky

3 жыл бұрын

It is nice and interesting but pointless, he cooked 100g of pasta which is half of a portion for one person and it does not fit on a pan so it is not practical at all and you end put with a cooked pasta in fridge which is nowhere good as fresh you might as well throw it away as it will dry out and become lumpy after rehydrating.

GRANDISSIMI

Teniendo como Chef a Ud. Aqui en Peru me sale muy Ricoo las recetas que uds preparan siguendo exactamente tal cual sus indicacion. Mama mia como me gusta toda las preparaciones italianas. Y no se como es que comoprendo el Italiano. Manyare . 😋😋😋

French guy cooking aveva fatto ( e si vede all'inizio di questo video) un video CORRETTO sulla cacio e pepe, dovevano guardare quello

Sometimes I wish that @Italia Squisita would have people on-hand to help the chefs understand/translate what's going on. There's generally a lot that's lost in translation. There are many examples in this video alone. Here's one: the explanation given by the French guy about the cheese is not properly understood by the chefs, which means their comments become irrelevant.

@antonioscendrategattico2302

4 жыл бұрын

Actually it seems to me like they understood pretty well. Maybe they were wrong, but not because of not understanding what he said.

absolutely love these, the perspective of these chefs is rigidly critical in a way that plays perfectly against less experienced chefs trying to get views on youtube

The french guy didn't only triggered mt with the pasta, but also the way he uses chopsticks

I love how they are disgusted with Adam’s addition of garlic, but using lemon zest is okay?!?! Wtf.

@alexreinking

4 жыл бұрын

It's still non traditional, but garlic is going to completely change the flavor profile of the dish, while the zest (not even the juice) will just add an aroma and a mild flavor.

@Yungdil

4 жыл бұрын

Alex Reinking naw. How come garlic instantly makes a completely new dish but zest just brings out the brightness? Lmao

@alexreinking

4 жыл бұрын

@@Yungdil ...have you tasted garlic?

@Yungdil

4 жыл бұрын

Alex Reinking have you had lemon zest?

@rhaego5476

4 жыл бұрын

@@Yungdil adding a bit of lemon zest is completely different from adding 2 cloves of garlic lmao - they are from two different flavour palates. lemon zest, while essentially pure lemon flavour (for the most part) can temper creamy cheese dishes by cutting through the richness without changing the flavour of the dish. in cooking, garlic doesn't act quite as mildly as zest does and can, if not careful, alter the overall flavour of the dish - it's quite an overbearing taste, and not welcome in some simple dishes because of that fact. also, the lemon zest can overpower as well, and not adding a lot of garlic won't either, but the garlic would most likely not be able to be tasted (unless by someone culinary trained), where as even a small amount of zest can help ease the sweetness of a recipe.

The wonderful (and funny) paradox about these videos - and it is, I think, an Italian thing - they always are totally sure of the recipes, like: "this is the right method, no discussion". The funny part is... if you look to another italian chefs, there's a huge chance to you find another "totally sure opinions" and different ways to do the same recipe.

@Cyberia398

4 жыл бұрын

This is why they always make a separate video where the Italian chefs cook their version and you can see totally different approaches again. Check out the Carbonara videos - quite fun.

@uovo

4 жыл бұрын

No no no, they didnt say it was wrong, they just said it wasnt cacio e pepe

@la_scrittice_vita

3 жыл бұрын

Yep. It always pissed me off when Mario Battali made pronouncements about what "real Italians" did with this or that. I've been all over the boot. Every town, every street, every family has their own techniques, their particular pasta, cookie, and bread. To say "Italians" do this is like saying "Americans" do this.

I have done shallow pan pasta cooking (even starting in cold water) for years now and yields such better results than the great big pot.

Ho visto alcuni video di Alex (manco farlo apposta quellodella cacio e pepe) e trovo scorretto mettere questo video perché qui lui sta sperimentando, vi assicuro che ha fatto anche la cacio e pepe a regola d'arte spiegando anche chimicame te il piatto

I'm an Italian American, and I enjoy cooking. That said, the typical Italian requirements that all cooking and preparation must be done in accordance with strict rules is simply wrong. Most often, I cannot find any reason for these rules other than tradition alone. Tradition is fun, but should never be used to guide us as law. Cooking is about interpretation and adaptation, not a pompous critique of any deviation from the prescribed rules. Bravo to these TV chefs and others who strive to improve and interpret tradition rather than being shackled by it. And yes, I see no problem putting grated Pecorino Cheese on my Seafood Pasta!!!!

È talmente difficile da fare la pasta che a Roma dietro tutti i fornelli ci sono i cingalesi 😂😂😂😂

@Madeguydo

4 жыл бұрын

Fra, non dire le cose vere che qua ci sono i fondamentalisti delle seghe in cucina.

@uhk9428

4 жыл бұрын

Zí se il cingalese segue le ricette e non butta merda nelle pentole allora la roba che fa non é da buttare

@Kiera0989

4 жыл бұрын

Se la fa buona perché no xD

@fulippuannaghiti1965

4 жыл бұрын

@@Madeguydo avessimo avuto lo stesso patriottismo che abbiamo nel calcio e nel cibo, l'Italia a quest'ora sarebbe il primo paese nel globo.

That was informative. At least I now know where I made my mistakes in making one especially I bought the wrong pasta thinking any type is okay and is not using pecorino romano. Pasta aside, here in the Philippines, I haven't seen any pecorino or pecorino romano even in super markets that I know that sells international products so it being available anywhere is not 100% true.😔

Quando Gargioli ha detto che un pizzico di burro glielo mette… ma è come un segreto… Guardando il linguaggio facciale… alla Bowerman gli si è gelato il sangue 😂😂😂😂

Hardcore Italian chefs should understand, that once a dish has escaped the traditional Italian restaurant, it has become a world dish. You shouldn't judge it to the Italian standards, but be rather flattered that your dish is popular everywhere even if not so authentic. I can imagine that this dish came into existence out of the few simple basic ingredients Italians had at hand, coupled with the desire to make the most out of them. Well you shouldn't forget this basic idea when judging someone making an Italian dish outside Italy, where pecorino, parmigiano, fior di latte or a 450 C oven might be hard to get. Besides I can hardly imagine that most people outside Italy are aware that cacio e pepe is only a starter - primi piatti, like are most authentic Italian pasta dishes. Traditionally you are supposed to have some more stuff to eat afterwords. But let's be honest, nowadays after a hard day at work, it is an occasion even to cook the sauce for your pasta. So the urge to put more stuff in it is natural, even if barbarian from a traditional Italian standpoint. Dear Italian chefs, educate those illiterate foreigners first, create a common understanding, and then point fingers at us.

I knew Alex was going to give something to talk about, I've always seen him as a genius. He probably thought he was gonna be much more disliked.

Bel video. Ricetta fondamentale dell'arsenale di chiunque voglia migliorare le proprie capacità culinarie.Erano esecuzioni imperfette, adattate ad una audience meno esigente e meno qualificata, ma che comunque avrei mangiato di gusto. La cucina italiana all'estero, soprattutto per studenti e neofiti, é un gioco di compromessi. Se una ricetta, ricreata per adattarla al proprio gusto e agli ingredienti reperibili, consente di variare la propria dieta e passare un pasto piacevole, ha adempiuto al suo compito. Parlo per esperienza. Poi naturalmente non sostituisce quella vera, sia chiaro. Eseguita da un professionista o anche meglio da una nonna, é imbattibile. ;D PS: Lavorate sui livelli audio e sui microfoni. Di norma la qualità audio e importante quanto se non più di quella video.

Guy on the left is a true traditionalist

The guy on the left needs to condense his thoughts a bit.

@SuperAhmed1337

4 жыл бұрын

I think he made good points about when new "trends" overdo something and then take the gastronomical world by storm. E.g. when everyone condenses and you can't find the original anymore and it gets lost. Yes he rambles a bit but that's to be expected from a critic.

Who else is here cuz of Alex?

Great feedback! One note: pecorino isn't totally easy to find in France. The supermarket version, you need a reasonably big one. The real deal, still in one piece, it gets really complicated if you're not in a big city. The closer from where I live is 40km.

I have adopted Alex's in-the-pan method. Cons: The classic "my dry noodles are too long for my pan" problem. Dry noodles in a hot pan that aren't submerged in water can burn (ask me how I found that out..). This can be overcome if you move the noodles around enough at the start. Pros: A huge amount of control over the starchiness of the water. Err on the side of having too little water in the pan and you can always adjust as you go. You can add more water in, but you can't take water out (for the most part). Is the pan getting dry while cooking? You can add more water. Have you done the technique a few times and find that your water is too starchy? You can quick drain some out at the end of cooking the pasta and add fresh water to loosen it up. Find that the sauce is too thick after you've added the cheese? You can add water. Also, you can control the saltiness of the dish: whatever salt you add to the water in the beginning ends up in the pasta or in the sauce and none is wasted.

premesso che trovo il video di Alex (il terzo) francamente eccellente, mi sembra doveroso segnalare che si tratta in realtà solo dell'"appendice" ad un altro video dove presenta la ricetta e la procedura "standard" come la conosce, concepisce ed esegue lui. il video è all'indirizzo kzread.info/dash/bejne/gJtrqbmlZZrUgbA.html e forse sarebbe stato più corretto che le vostre riflessioni si indirizzassero a quello. personalmente trovo la cottura "risottata" direttamente in padella spesso veramente preferibile; richiede è vero (come tutte le cose, peraltro) un poco di pratica perché non sia l'occasione di far pasticci, ma una volta acquisita la necessaria dimestichezza (quantità di sale e di acqua, scelta della pasta, materiali e dimensioni della padella) non trovo più ragione per sporcare una pentola ed una padella e sprecare il triplo dell'acqua per per cuocere la pasta in modo tradizionale (vale, è ovvio, per le ricette ove quel'"amidosità" è ricercata)

@ferdinandrufyus5288

4 жыл бұрын

Mi puzzano le ascelle mi leccano le bidelle tito ceccherini balla nudo sotto la pioggia

1:03 Chef's facial expression is just priceless.

bel video, mi fa tanto simpatia la bellissima signora coi capelli rosa

Great Italian chefs!! It' s very difficult bring our authentic Italian recipes all around the world!

Italians: I respect Italien food tremendously. HOWEVER I find it sad to see how Italy is falling behind when it comes to: 1. Quality: Its getting harder and harder to find really good restaurants in Italy today. Lots of restaurants save money by buying lower quality ingredient and hire migrants who works in the kitchen. 2. Interior design is very poor or old school. Many restaurants in Italy looks like they are from the 1980 or 1990. Run down with too bright lights. No attention to detail. 3. Lack of innovation: There is an almost religious focus on keeping the dishes as they have been. Also it’s quite astonishing to see how few other types of restaurants there are in Italy. Very few Japanese, Chinese, French, German or “modern global” restaurants compared to what you see in Germany, France and England....I think this due to a certain arrogance towards other countries kitchen. But this also means that Italian food does not get that much new influence and thereby gets a bit stale. I find for instance that Spain has a very modern and interesting kitchen, but also the nordic countries like Denmark and Sweden. I travel a lot for business across Europe, have done it for many years and I can honestly say that restaurant food in Italy is on the decline and I often eat better and more interesting food elsewhere. Sad to say since Italy used to be on the top of my list. Not anymore. And this kind of program where Italian chefs arrogantly critic youtubers is part of the problem. No willingness to change and modernize.

I've never seen Pecorino Cheese in my life. But there's some locals here that produce goat/lamb and these kind of chesse. I'm from Brazil by the way, i live in the interior.

@fpelegrinelli

4 жыл бұрын

Hello, there! I'm from Ribeirão Preto and though I have found Roman Pecorino here before, it's ridiculously expensive. If I'm making pasta for friends at a special situation, I'd splurge a little and buy the real deal. If it's just for me, I might be tempted to use a good parmesan.

@SimoLInk1698

4 жыл бұрын

If you don't have pecorino, I suggest you use some kind of salty sheep/goat cheese that has aged from 5 to 8 months. That is probably the closest thing you can find.

@matejmahkovic

4 жыл бұрын

I would even dare say that any local salty hard sheep/goat cheese with high fat content (the fat content is important, if it's very low, you may actually be forced to use some butter) is a better substitute than Parmigiano-Reggiano. And the same goes for Parmigiano, if you can't get the real thing, get a local aged cow milk cheese. And avoid pre-shredded stuff in plastic bags, that is universally bad for basically everything.

Haha, crushing pepper in such a funny way is apparently good!

The chef in the middle looks like a custom character that appears in a cutscene