Enzo and Celia, no thank you for sharing your experiences and showing us your Beautiful parts of the Tuscany region and beyond. Keep up the amazing work, Ciao, John, uk
When I first tasted this years ago, I couldn't believe how wonderful stale bread could be. This dish always brings me back to summers when our daughter was small and we spent time in the south with Enzo's family.
Just wanted to say thanks for another wonderful video, Enzo and Celia. This is Steve and Terry from Philadelphia. You may remember that we bumped into you in the street back in July. Such a pleasure to chat with you then. Please keep the videos coming!
Celia and Enzo - I've only just discovered your channel , and I'm so glad I did . I spent an incredible few days in Lucca at Christmas a few years ago ; beautiful place , lovely people . This recipe looks absolutely delicious🧡
Well, the magpies won't be getting all the stale bread from now on! Thank you both for the recipe and for a reminder of your lovely kitchen and the outside table with the view. Love and best wishes always. ❤
We don't have magpies on the hills, and the birds have so much to feed on that we don't feed them except if we have a heavy snowfall but that hasn't happened for a while.
Caponata Napoletana is a great example of how Italians make spectacular dishes with simple but fresh ingredients, except for the bread of course! I recall having this a few years back and I reached for the olive oil to give it a little extra drizzle but accidentally topped it with a splash of red wine! It was still delicious, although I won't say that it was any better. 😄
We appreciate all of the hard work you both have put into making the videos! When we visited Lucca in May, because of your videos, we were able to recognize the hidden gems you pointed out, order coffee in Italian, and know whether we should eat in a bar or a restaurant depending on the time of day. And not only have your recipes helped us to learn how so few simple ingredients can make so many wonderful meals, they have also helped us to save money for our next trip to Lucca! Grazie mille!
The Caponata Napoletano looks very deliciousness! I thought immediately of Panzanella (which I love)! Wonderful to learn of a variation of how to prepare the combination of stale bread and garden tomatoes from Naples. . . . My frustration living outside of Italy is that good Italian breads and truly tasty tomatoes are almost impossible to make or grow. What comes naturally from the air and earth of Italy seem to be key ingredients, too. Grazie per la ricetta.
Enzo bakes our bread, but we are lucky in Italy that we still have many artisan bakers, which are just ordinary local bakers with their ovens. Italians are passionate about the quality of their food, especially in less international cities and areas.
Here's a thumbs up from England. I am trying to work out the differences twixt CN from Naples and panzanella from Tuscany. Interesting that a simple peasant dish has similar ingredients but both are geographically apart and politically would have been, at the time rather different. I guess the poor were poor wherever they were and bread and tomatoes were basics available at a reasonable price at least in summer. Thank you for your videos - always relaxing and personal and seemingly seamlessly un-manufactured.
I went to the store yesteryear and bought everything to try your wonderful aubergine with garlic, olive oil and balsamic vinegar. Now I can't remember which video the recipe was in. Can you help please? A link would be awesome. 😊
I'm very honoured you're making one of my recipes. This is the link to the video on marinated aubergines. Saluti ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VgdamP8vzro.html
Thank you for your time and energy with sharing your knowledge, recipes, wisdom, etc. Watching your videos reminds me to slow down and appreciative the simple things in life 👍 🍅 🥖 🌿 🧄 🏔️
