Anyway, 80% of glasses in Italian households are Nutella jars. They also used to make many limited edition jars with cartoon characters, Christmas decorations etc, but I am afraid they are harder to find these days.
Crema Novi feels more real because technically... it is. Nutella kinda sees hazelnuts and cocoa from VERY far away, as in they happen to be present in the same building but not necessarily in the same room when it's made :P Crema Novi instead has a higher percentage of actual ingredients instead of flavors and oils (something like 13% hazelnuts in Nutella, 45% in CN). The same applies to most of the "off-brands" varieties of chocholate and hazelnuts spreads.
@@TheQKatie If u have stomach ache, take a little spoon of baking soda, put it in your mouth and drink a lot of water. Don't put it into the water... flavour is terrible XD
Katie, if you like hazelnut spreads you need to try the ancestor of Nutella. The OG Gianduia… which is like 50% Italian hazelnut from Piedmont if authentic :)
You should try “Nocciolata” by Rigoni di Asiago It’s organic (and there’s a milk free version which is simply divine) and it tastes 1000 times better than nutella
I sincerely hope things will be going better so you can enjoy Italy's "sagre" (each town, more or less, has its traditional festival, where you can taste the typical food from the area).
Every Tuesday in via superga from 8 to 13 there is the weekly market, like your local shops of fruit, vegetables, salumeria but bigger. Street vendors from nearest city also gather there. That is the real italian style shopping
I do prefer the Novi... mostly because I live in the city where it's made, Novi Ligure. We have a big chocolate factory and a dedicated Novi chocolate shop. Also if you haven't yet, try the Novi gianduiotti: tiny chocolate ingots, really soft and delicious.
Loving your videos! You should definitely try the lemon Grisbi cookies, nocciola and lemon are my absolute favourite! 😋 p.s you should also try Stracchino cheese (a type of Italian cow's-milk cheese) and Baci Perugina (individually wrapped chocolates with a love note) enjoy the South! 😎
If you don't mind the 'crunchy' version, making your own is super easy and there's nothing like the nuts in Italy -- toast the nuts in a small pot, take off the skins as best you can, and while they cool, heat cream, cacao, real vanilla and sugar until it starts to bubble. Let it cool, mix into the hazelnuts and use a hand blender on it. It's 10x tastier and you can control the sweetness and use better cacao.
People use (here as wel) the bigger salt (sale grosso? here is sal gruesa) because its lets salt per volume, and so its easier to mesure by hand how much to put each time without ruining it
I am not a grocery list writer. I often decide what to make based on what is looking best or on sale at the store. Pistachio "paste" is awesome. Pistachio is definitely underrated. Looks like you are having "too" much fun in Italy. If I wasn't jealous before (yeah kinda was) I am now ;).
I agreeee! That was one of my favorite things about visiting Sicily last year -- they find such incredible ways to use pistachios in everything (sweets, savory dishes, drinks!)
Hi. Science and culinary art. You'd better put your salt (sale grosso) in the water only when it's boiling (not before, as I saw in the video), and together with the pasta. And here is the reason. Putting cold things, like pasta, into boiling water (or any other material), reduces the temperature of the water (which will stop boiling, even though just for a few seconds), and that affects the cooking of pasta, that should be immersed in water at the evaporating point (which is 100 °C at sea level). On the contrary, adding salt (for some chemical reasons I am not able to explain, or even understand) reduces the loss of temperature of the water (you will notice that water will boil in a more turbulent way when you add salt), and that will counter-balance the lowering of the temperature obtained when you add a relevant mass of cold things in it (pasta), and will permit an ideal temperature for the initial cooking conditions of pasta to be reached. Well, this is what some cooks told me long ago, and I have done so since then: I really have not made experiments with that, anyways… Try. Bel video, complimenti.
Give us the pistacchio cookies !! A video for "How you made it"! tip: You can make your personal Nutella with chocolate,much more flavourful...(I was at Bari as student.I remember with nostalgia these days!)
You really got me with the Pistacchio spread... it's one of those foods I LOVE but they're kind of occasional, so you really kicked me hard with that ASMR video ahaha
Mulino Bianco biscotti are the best! They make so many favorites. They have such wonderful names! Batticuori e Settembrini are my favorites! Fabulosi! You have a great channel! Puglia is one of the best places inItaly! Enjoy your stay!
Hi, i see in your vlogs like in others, that when it comes to try food always you opted for mass production version, which has sense because you can find those all over Italy, but, maybe you can warn your audience that exist, or even better try, small company stuff. Though are not the same brand, you can find the "more artisanal", version of cookies, spread etc... all along the boot, something between pastry workshop and factory product. Anyway for your taste comparison you need also Rigoni spread is organic and is avaiable everywhere.
Hi! Thanks for watching! Every day is an adventure here. Trying my best to get familiar with a new place and it's brands is a lot of work. I hope to explore and eat all kinds of delicious things every day! I'll keep looking for Rigoni!
@@TheQKatie thanks you for your work. I think It's useful and to me it's also amazing see Italy through "others" eyes, even though you are leaning versus the good of us 😉
Dear Katie, since you love chocolate, in Italy you should try the "Fiesta" brioches and the "Pocket Coffee" and "Mon Cherie" little chocolates (they are all produced by the same brand as Nutella [Ferrero], which you will find in the supermarket). Have a good taste! P.S. - Also the "After Eight Classic" by Nestlé are excellent mint chocolates... Fabio G.
Gocciole biscuits along with Pan di stelle are the most popular/sold breakfast biscuits in Italy, just perfect for your milk (preferably without coffee, which is not cocoa's best friend). Anyway: Campagnole and Molinetti (made with whole wheat and buckwheat = saracen wheat in italian) are my choice!
Dont' know if you already tried the Milka cookies(violet box with the cow!) but well, those are awesome!(we are talking about "industrial cookies"). Otherwise, I'm sure that you can find local cookies in Trani much healthier(and tastier too!). Oh, about the choco creams: Baci Perugina one has come!Try it!
Katie, as far as I know (I am not Italian but I have been learning the language for quite a while now), they say that the water you cook your pasta in should be as salty as the Mediterranean sea :) Hence, sale grosso :))
Panna da cucina .... that's what I dream of when I'm here in the States. It should be found in abundance here in our supermarkets but isn't. It can be stored in the pantry (until opened) and lasts a long time.
Cookies: Krumiri al cioccolato, le gocciole pavesi Aperitivo : prosecco from Valdobbiadene, (the best one is Cartizze grape type) aperol, if you mix the two you obtain spritz. You can also buy pastasfoglia buitoni, cut it in little squares, then in a cup put tomato concentrato cream ortolina with olio di mais maya and salt. Mix, then with a little spoon paint pastasfoglia red. Put it in the oven 170 degrees, when they grow you obtain pizzettine for your aperitivo
I don't think there's much difference between sale fine and sale grosso, in terms of what they can do and the amount it takes so salt the water. I believe we use sale grosso for this (and that's possibly its only real use) just because for salting water you need quite a lot of salt, and having something which is "bigger" ("grosso" literally means "large" or "big", whereas "fino" means "thin") just makes the process easier, so we don't have to deal with huge amounts of a powdery thing for an operation (salting the water) which we do on a daily basis. I may be wrong, but I suspect it's just a matter of convenience and ease of use.
Hehe, I think you're totally right! In American it's really hard to even find sale grosso. But Italians swear by using it for their pasta water! (And I won't be the one to tell them they don't HAVE to use it!) :)
Bitter, campari and all the other sparkling drinks that you'll see in those tiny bottles should be used on Christmas (Italians don't celebrate thanksgiving), yet they're supposed to be for the everyday life, summer above all.
IMHO the caffarel spread is the best. Anyway, try to mix the spread you like the most with salty warm focaccia... Be prepared for the explosion of flavors in Your mouth!
Grissini, gianduiotti and torcetti are a must! But handmade only, not industrial... :) Novi is better than Nutella; nowadays Nutella contains too much palm oil. And as you're near to Sicily, torrone al pistacchio! Maybe with some chocolate inside! :)
Katie you have a sweet tooth lol. Sweet potatoes can be white sometimes I've had them myself. Enjoying your videos. Have you permanently moved to Puglia? Thanks for sharing
Novi is definitely a better product. You have to check out the ingredients, Novi has 45% hazelnuts, Nutella I can't remember the percentage but it's basically made of palm oil. 🍕🍷
Ooo, that's a good question. I haven't lived in the US for nearly 4 years now (I can Italy after living in London)....so I'm not actually sure that I remember! I'll need to bring some with me the next time I go back to the US, and I'll do a side-by-side comparison!
I no longer eat the American stuff I grew up with. To me it just tastes like sugary crisco with mediocre cacao. Here in Italy I can get great cacao, fresh cream, great nocciola and vanilla pods. So I make my own. The thing I can't duplicate at all is the amazing pistacchio pastes available here in Italy.
Sei molto simpatica e piena di contagiosa energia positiva e, evidentemente, sei anche quella che noi chiamiamo una “buona forchetta”. La mia domanda è come fai a restare così magra? 😊
Oy!! There's got to be some enterprising baker out there to fill the void! I'm sure there are lots of other people out there in the exact same situation as you!
@@kishens1 Hehehe I like that you noticed my struggle in opening that :) And yes -- thanks for this feedback, I'll definitely brainstorm future video ideas like this!
I have one objection to raise about Nutella. I was briefly a fan until I saw a news piece about Palm Oil, which is one of the ingredients in Nutella. Apparently, lots of rain forest is destroyed to make room for farming to produce Palm Oil, which is a lucrative money crop. I'll let you make your own decision.
