Ciao, nice to see you here! I'm an Italian professional pastry chef, with years of experience in the UK and Italy working in luxury properties and huge events.
Here I will show you all the secrets of pastry in a fun way.
Don't forget to follow me on Instagram for more inspiration.
Love Farinata and this reminded me to make some most days instead of eating bread Great vid for those who're new to it, when we were introduced to it on holiday it was cooked to order in the wood burning oven so if anyone has a real outdoor pizza oven that is absolutely the way. For the onion version - most bought it plain, rather than raw the lady making it had a pot of sweated/softened onions in olive oil (no colour to them just deliciously sweet) next to her and spread them out with the ladle before pouring the batter in. I know tastes vary and I imagine the crowd you're looking to appeal to but man that music is harshly, repetitively, dreadful, I had to mute and switch the subtitles on instead.
@@philgee486 thank you very much for your comment and your feedback, we are new too on editing and music etc we are doing test and try different things, if you watch the other video are more then happy to see your feedback
I 😍 garbanzo beans, so in addition to my other Italian recipes and the hummus recipe my Israeli friend gave me, I just HAVE to make farinata! Is it an Italian custom to only top a farianta with only ONE ingredient? I thought the rosemary farinata would be very tasty with some of those sliced onions.
@@debjh8983 unfortunately for me it’s not ahahah after 9 year in London, I couldn’t remove my Italian accent, at the moment I live in Spain and look like I have the same problem in Spanish ahahh
hello, for the syrup you can adapt to your flavour, the measure that i gave on the video are the one that i use, but of course everyone can personilise it, the syrup is one of them
One of the best ive ever had! 😍 i put some almond extract in my coffee syrup for a deep flavour and a little bit vanille extract in the patè á bombe.. gonna make it this christmas again🥳❤️ thank you very much! Easy to make!
@@Jo-dy3oz thank you very much for your feedback!!!!! you can personilsed the recipe a bit to adjust the sugarness, you can fin me on instagram too if you want if you need more tips at daniele tasso_chef
you can but it became another thing but of course, kitchen as to be fun and as to be creative, let me know how it goes, you can find me on instagram at daniele tasso_chef
I still don't really get how people are using gelatine in their variations and still call it "Tiramisu" Additionally, I find mixing heavy whipping cream with mascarpone very strange since as far as I know mascarpone is mostly heavy cream on itself
no egg white, after you can remove a bit of yolk and add whipped egg white to make it a bit lighter but is not the original version, but good as well, let me know how it goes on instagram at daniele tasso_chef
grazie mille!!!! si ho inziato il canale proprio per questo motivo, che c'era gente che se la tirava e poi faceva tutto sbagliato nel video o non dava ricette corrette. se vuoi mi trovi anche su instagram su danieletasso_chef
with the ot syrup is quiete difficult because if it get cold before you finish to whip will have bits everywhere and they are not nice under the teeth, let me know how it goes on instagram at daniele tasso_chef
Hola muchas gracias! tempo y grados depiende dal tamano del pan y da la fuerza del horno, tiene que hacer pruebas, pero paro los grados lo mas alto que puede mejor, en el restorante lo hacemos a 300 grados ma en casa casi nunca l'horno puede superar los 25o grados
Ciao Annamaria, questa versione ho cercato di fare quella più tradizionale possibile, poi ovviamente puoi mettere gli albumi, ma questa è la versione con solo tuorli
