Welcome to Gianni's North Beach! I'm Gianni and I show you how to make the best Italian and Italian-American video cooking recipes from North Beach, San Francisco's Italian-American neighborhood. Whether it's porchetta, potato gnocchi, eggplant parmagiana or tiramisu, you'll learn how to cook food in classic Italian and Italian-American style. My food is easy, authentic and absolutely delicious. You're gonna love it!
The Italian tradition is to eat La Pizza Rustica on Easter Monday - Pasquetta. Another "pie" you should know about is an escarole pie, made in and around Salerno, to be eaten after 3pm on Good Friday to break the Fast.
as a daughter of a chef i see what you are doing wrong when cooking a thin chicken cutlet type of meat the more times you lift it and check it is more time it will take to cook rule of thumb is leave it for 3 to 4 mins then and only then lift to see color and when you see edges turning white its usually one more minute from the time the edges start to turn white if you dont and keep lifting meat you are cooking un evenly and wasting more time for finished meal take it from me my dad was a chef for many famous restaurants in Manhattan NYC hope that helps i havent finsihed watching video bc i had to stop and comment on that lol
I made this and it was amazing!!! The hardest part was rolling it, and after I rolled and tied it I was pretty sure that I failed. But it came out absolutely perfect!!!! Just amazing
Wonder where Gianni is? See his printed recipe on his website for some commenters complaining for Gianni to shut up and show how the recipe is made. Gianni TV link given. Pork chops can’t be too thick to avoid under done chops and get proper browning . About 1/2 -3/4 inch. Instant thermometer is more scientific. Sweet cherry peppers are regular cherry peppers with corn syrup. Yuck. “ Hot “ cherry peppers are cherry peppers without corn syrup.
Good morning Gianni. I have been under the weather for a while, but i'm back. Your presentation is a real inspiration to get in the kitchen. I made "our Sugo" this past Sunday 12/2/23. Again thanks for all the wonderful recipes that you present. An old kid from N.Y.C., down in Tx...
Giannini goomba. You made my day when you said ,"GRAVY!". I'm a multi ethniic American from S Philly, (yeah-GO ROCKY) LOL. Now living in CA, shopped the Italian market my whole life (or what's left). My Ma made the best scarole soup ever. You and your recipe just gave me the best memories. Thanks hun and God bless. PS By the way I 'm Black, French and Irish-American. Just goes to show you there can be a little bit of Italian in everybody 😉 🤗
