Пікірлер

• 
  @fredorji110 күн бұрын

  mutton is not lamb

• 
  @donringwood683512 күн бұрын

  Why do I have to to Sicily to make paste? Can I make here at home?😂

• 
  @torpol16 күн бұрын

  um, bugs?? random animals? bird $%^&??? How does this stay sanitary?

• 
  @alejandrotec29 күн бұрын

  Amazing! And it looks very tasty 😮 now I want to prove it

• 
  @5fmuke535Ай бұрын

  Ah, they let it ferment

• 
  @TheStormLargeАй бұрын

  Thanks so much for sharing this video Elizabeth.

• 
  @dirtridermag44Ай бұрын

  I guess they don't have flies there...

• 
  @USDAselectАй бұрын

  👍👍

• 
  @CensorCipherАй бұрын

  I’ve never seen an outside table without at least some bird shit on it. And how many flies crawl on that throughout the day? This is gross.

• 
  @marietjiestegmann742Ай бұрын

  I have a book The Tuscan Year by Elizabeth Romer. It is about Sylvana Cerotti and their lice near Cortona. I enjoyed the book so much, reread it again. Is this that Sylvana? If it is, thanks for privilege of meeting you this way! From South Africa.

• 
  @pb4920Ай бұрын

  Dam put that shit on parvhment paper wth

• 
  @blacksmithden2 ай бұрын

  Great way to dehydrate. How do they keep the damned flies off if it ?

• 
  @HONCH1232 ай бұрын

  Brilliant

• 
  @imsaji08702 ай бұрын

  They forgot about hygiene

• 
  @johnnyreis68992 ай бұрын

  Holy fuck

• 
  @toms40203 ай бұрын

  What keeps the bugs out?

• 
  @giovannizito30313 ай бұрын

  Incredibile alla sinistra di bonci un Fulvio marino giovanissimo

• 
  @albertosalustri43313 ай бұрын

  E più bravo a magnatela che a falla.

• 
  @sandraiaquaniello41613 ай бұрын

  Io l'ho fatta ed è buonissima!!

• 
  @tarnthamuaapithorn91613 ай бұрын

  Ok

• 
  @sayaddhina3 ай бұрын

  orrendi,m ottimo panificatore ma di tortani...non è che ne capisca molto!

• 
  @giulianocambiotti94773 ай бұрын

  Per carita'

• 
  @alayna81683 ай бұрын

  Narrator sounds absolutely ridiculous and cringeworthy with that accent and vocal fry.

• 
  @mariagraziatagliaferri39843 ай бұрын

  Dosi?

• 
  @mariagraziatagliaferri39843 ай бұрын

  Le dosi?

• 
  @altore202143 ай бұрын

  Nous l’avons rencontré la semaine dernière, toujours fidèle au poste et extrêmement sympathique.

• 
  @fernandobernardini40363 ай бұрын

  Alla fine la ricetta non si capisce

• 
  @rectify20034 ай бұрын

  Nice x x

• 
  @bash184 ай бұрын

  I actually wished I didn't see this! maybe I can make tomato paste the same way 🤔

• 
  @janethendriks40454 ай бұрын

  La pasta con le sarde è davvero uno de mei favoriti piatti.

• 
  @user-sr7ig8cg9z4 ай бұрын

  How do flies not fall into tomatoes?

• 
  @user-sr7ig8cg9z4 ай бұрын

  Por favor como no caer en las moscas del tomate

• 
  @saidkhallad42324 ай бұрын

  Miammmmmm❤.

• 
  @DineshKumar-qb9jy5 ай бұрын

  ❤❤

• 
  @veronicadeida7565 ай бұрын

  Mark Erin’s brought me here to you, I’d like to find out how to have the opportunity to come try your su filindeu

• 
  @lunadeabril29405 ай бұрын

  Eso que mierda es

• 
  @Biribeau5 ай бұрын

  Bravi, from Naples, Italy.

• 
  @Fratak-le7nu5 ай бұрын

  Ciao Una domanda: quanto sale ?

• 
  @arbenpali51245 ай бұрын

  What’s the fly situation out there? 😂

• 
  @jpefgg5 ай бұрын

  Today, January 16, 2024, only 3 of the women who know the su filindeu technique remain.

• 
  @fwenchiefwies2 ай бұрын

  Oh my… i hope someone learns this so this tradition gets passed on!

• 
  @thayssalgado5 ай бұрын

  Amazing!!!

• 
  @iac43576 ай бұрын

  Un po' piu Colatura. Un po' piu Colatura. Un po' piu Colatura.

• 
  @fabianomaddaloni77486 ай бұрын

  All cake.... English Poor lenguage it's not cake it's a fkn pandoro

• 
  @kamifaye6 ай бұрын

  This is so beautiful- how did people store tomato paste when it was completed, to prevent mold? Was it heavily salted? I'm trying to think how all of this paste would've been kept... Thank you, if anybody knows!

• 
  @cpm97473 ай бұрын

  SO! From what I can dig up, tomatoes were first introduced to Europe around the 17th century (early 1600's) by traders from the middle east. Because they are a part of the night shade family, no one was willing to eat them for a couple of centuries. Fast forward to the mid 1800's (probably... I'm guessing here because all anyone says is the same goddamn line "Tomato paste started in Italian kitchens" or some variation there of and no one will give a fucking date. So annoying. Good luck finding a date if you want to hunt for it. They would cook the tomatoes down then spread the loose sauce on large wooden boards or tables to sit in the sun. Sunlight has natural anti-microbial properties, so if a bug or two got into the sauce, no big deal. It would dry in the August heat (HOT Sunny days) for 1 to 5 days, and by the end it would be almost completely without water. No water, no rot. Think about how long a bag of sugar or flour or rice will last as long as it stays dry. So you'd have these wrapped balls of almost clay-like tomato paste or you could put it in a jar or can. If you want to go really old school, a clay pot, cover with a layer of olive oil (very popular ancient preservative), and seal the lid wax so it's air tight.

• 
  @paolomarti44947 ай бұрын

  Sembra che è viva 😂

• 
  @konstantinosntelirabakas73407 ай бұрын

  amazing!

• 
  @Oleksandr_Dkht7 ай бұрын

  Якраз їмо такий)

• 
  @michelefisher51717 ай бұрын

  Powdered sugar??? 🤢

• 
  @laura-leemurphyuta787 ай бұрын

  Oh how lovely! I wish I could get such goodness in Virginia!!!

• 
  @ninovulkan98157 ай бұрын

  It’s not too difficult to make it at home, there are plenty of videos here too.