When I visited Italy, I FELT like I ate like a pig. However, I LOST so much weight! I had wine daily and NEVER got drunk or got a headache like I always do in the U.S. I literally would move there for the food and friendly smiles alone. I love their culture so much. I had the best time. 👌🏾
It’s sad to see traditional methods such as these become a thing of the past :( and it makes me love the people like Isabella and her family keeping these traditions alive for as long as they have
Wow this was incredible to see all these foods get made in such a traditional way! We love Italian food and can't wait to go back to Italy someday. Thanks for such a great video!
I love tomatoes so my mouth was watering watching the sauce being made. That sauce looked fantastic - such a beautiful color and I’m sure it tasted fantastic. So interesting to see it made from scratch.
It's normal just like no menopause bfre 60 n every year new love pure good normal no wrong type kids wth daily love sx attachments full of life always every secnd normal life wth appropriate righteous true lover young virgin innocent jaan boy husband.
I remember every late August my dad would clean out the garden and also bring home 3 bushels from the neighbors farm and he mom and I would start the process.. I can still smell the tomatoes cooking and him always reminding me “Don’t let the machine run dry!!!” 60 years later, I still have his machine, but unfortunately haven’t used it in years 🙏🙏🙏 just like they’re doing it! We’d put up 50+ quarts.
I’m from south Italy and my grandparents used to make their own tomato sauce and also olive oil ❤ rn they’re too old to do that but these are amazing memories
While there are some commonalities, every Italian family I know swears by their homemade sauce and makes it a bit differently. As soon as she added sugar and left out the garlic, I could hear my grandmother make that derisive noise all Italian grandmothers make at new cooks: you left out an essential ingredient/step. We leave bigger chunks of tomato pulp, use garlic and olive oil, tomato paste as well as fresh tomatoes (skinned) salt, basil AND a touch of fresh parsley and oregano, a pinch of red pepper and then time in the big cast iron pan. Yes, we do pass down equipment - my daughter uses some tools passed down from my great grandmother. Whatever recipe you use, the freshest ingredients and family traditions make the best sauce!
i use garlick and white pepper, also i like to put one blended caramelized onion per 4kg of tomato, i dont use basil/oregano/parsley cause i put those AFTER when i do pasta/pizza/lasagna the amounts varies i like oregano and no parsley on pizza, basil and parsley for pastas
bravo!!!Mi scuso per gli errori, sto traducendo tramite Google, sono felicissimo di questo meraviglioso video! Ho cucinato le linguine per tre ore e mi sono piaciute le tue storie! sei ben fatto!!!!
Thanks so much for the very thorough and informative video-I just bought a ninja and was concerned about the hot surface after “cleaning” the racks/inside/etc. Your video acknowledged this issue but also balanced it out with tons of concrete, professional advice-thanks!
Ohhhh, I so remember eating focaccio with tomato made in these wood ovens from the south of Italy. Italians know how to make food just perfect. Simple ingredients, but pure quality so it has the best flavors.
Woah the process of making tomato sauce brought back memories. When it came to making tomato sauce, my task as a kid was cleaning the jars, which I despised with every fiber of my being lol We would process up to 180 kg of tomatoes, and I had to clean over 100 jars all by myself. It was a laborious task that left my hands wrinkled and my knees hurting :( But it is true that as you grow up, you are promoted to more fun activities hahaah Nevertheless, it was all worth it when we sat down for pasta: spaghetti, lasagna, gnocchi, or cannelloni. As I grew older, we would celebrate a successful day of making tomato sauce with a bottle of apple or pineapple cider💕
Orecchiette has always been a favorite pasta shape and I could watch Nonna make it all day long. @ 13:30-24:30 The sizes, the flip for the “everywhere except Bari” style, the rough texture to hold the sauce, and all with a butter knife. Wow. She makes it look so easy it lulls one into a false sense of thinking, “…I can totally do that!” Except I most likely cannot lol. She makes me want to try though. I’m pretty sure I’ve got the semolina flour somewhere over near the…
1. Tomato sauce: I never thought about how lucky I am for the tradition my uncle introduced my dad and me to. My uncle grows tomatoes, and has an Italian MIL who has taught him all about her recipes and traditional methods. He was the only one who showed any interest in it. Now, we collect up all the tomatoes my uncle grows (screw a green thumb, he has a whole green arm) and we spend a day making sauce together. We don’t add the basil, just salt, and it’s so good. We use it in everything from sauce, to salsa, to tikka masala.
OOOOOOOOOOO in the pesto part...that cheese...as a Norwegian I can tell you this...cheese is bliss especially brown cheese, but with that one I think it's because it 's the most common cheese in Norway...but you give me a cheese board...I might even eat the board yes!!!! 🧀🧀
My heritage is part Norwegian and you’re confirming that my love of cheese is in my 🧬 lol. Do you claim coffee, too, or is that from my Swedish ancestors lol?
You'd think that during 60 years they might at least once try to raise the terra cotta bowl up so it's closer to the outlet and doesn't create as much splatter and overspill. 🤷♂
@@nandanasalvi Aluminium pots are absolutely traditional! In French cuisine, Escoffier REMOVED them to be replaced by copper ones. I think, a bit of splashing probably adds to the overall experience but yes, someone might have thought of raising that bowl.
I started making my own sauce from the canned certified Italian tomatoes, I won’t be going back. I can imagine the sauce they have if my canned ones are good lol.
Don't be so sure about those so called Italian Tomatoes. Search for that very important and informative documentary about the Chinese takeover of that red gold...
Ainda não tinha visto limões desse tamanho nem tampouco comer a casca do limão siciliano, mas tão somente a raspa que segundo ela é macia e levemente adocicada. Interessante, gostaria de provar até porque adoro limonada, sendo meu suco favorito (depois do de açai,, cupuaçu, buriti, etc...rs..).
You guys HAVE to try the Limomcello if you drink!!! I loved the process so I wanted to try it, but when I went to the liquor store, the 26% alc volume made me a little nervous lol. BUT IT IS SO SMOOTH!!! You can barely taste the alcohol LOL, it tastes like juice and you dont have to make a cocktail with it if you dont want to. Which i also say be careful, one glass is enough fpr me, and i have a fairly high tolerance 😅 but it is VERY much worth a try. I'd also say it its worth the price!! Where I am, it's only $30 USD, which for the amount, alc content and sweetness, is worth it to me!!! I recommend drinking it cold, i had it both room temp and refrigerated, and cold is best in my opinion. I hope this helps anyone wondering if its good or not... it is!! Not tart at all!!
Love the info, I'm traveling to Italy for 2 weeks in about 19 days...would be great to put the name of the city you are featuring because closed captioning didn't pick it up
jeez, the very first video made me feel like I'm back in Sorrento/Salerno visiting family and being taken to their farm to make food lmao. What makes it funnier is how here in the US visiting a farm entails smelling manure and the excessively burly guy running the farm. Whereas in Italy it's borderline models gently picking tomatoes and smiling at you lmao. Also, tomatoes have got to be one of, if not THE most versatile "fruit" in the world lmao.
Boa tarde, essa máquina para produzir o extrato de tomates lembra-me as antigas máquinas de fazer carnes moídas; meio que artesanal. modernizado, porém mais saudável do que as industrializadas,, sem dúvida. Acredito que devem existir no mercado para uso doméstico. Fazer esses macarrões me lembra pessoas quando estão nervosas ou mesmo que querem relaxar e distrair-se, e estouraram as bolinhas que vem no plástico. Tem aqueles que divertem-se usando os dedos com ideias criminosas para estourarem pessoas. Bom, parabéns pela reportagem, obrigada a todas e todos.
Para quem respeita e preserva a natureza, esta oferece um enriquecimento tão grande, que é inimaginável para quem desconhece suas propriedades substanciais importantes na alimentação e na saúde, na economia doméstica e do país, através da produção e preservação e ainda auferir grandes lucros.
