Pesto: Italian chefs' reactions to the most popular videos worldwide! 

As a food technology student I have a theory of why some non Italian recipes of pesto call for lemon juice. Jarred pesto can't be pasteurized too strongly or the color and taste of the basil will be completely ruined, therefore the industries add acidifiers to prevent bacterial growth and prolong the shelf life. People who have always eaten store-bought pesto are used to its acid/tangy taste and seek to reproduce it, thinking that that's what it's supposed to taste like, whereas lots of italians (including myself) abhor it because it's totally different from the fresh-made version.

Chef Ramsay: And now I’m going to make the most amazing pesto! Italian Chef: That’s salsa verde. Not pesto.

sono genovese.Datemi un defibrillatore vi prego

non potete capire quanto aspetto questi video assieme a quelli delle ricette originali

Young guy: 'Everyone likes pepper in it. We may be mistaken...' Old lady: 'You're just young.' HAHAH I can't XD

Italian chefs are such savages haha i always love this series

Can't believe established chefs had to review a YSAC video and why didn't they show the song at the end!

it's so funny how they respected that her mom passed the habit of putting black pepper in

What I'm taking from these videos is that Italian cooking always has less ingredients than we think it does. No pepper, no lemon

Me: let’s cook something Italian! It’s so good! Italian chefs: You are WRONG!

"Any product made should include respect for the raw materials. When there’s respect for raw materials, everything’s good"

show them how filipinos make spaghetti and their souls will leave in no time 😂

**Pulls out Lemon Italians: **Triggered**

I loved the reaction to lemon peel -- almost like they saw the TV cook spit into the blender. And the quote of the day -- "5 or 6 cloves of garlic??? I think Americans love garlic."

boiling garlic? omg i dont need to be an italian chef to know that’s just wrong

Whaaaaaat they just show them a completely normal episode of you suck at cooking and they react as regularly? Unbelievable

My mother makes a green sause without pine nuts because I'm not a fan of them. But we never call it pesto. I think some people just think they make Italian, French, Spanish or whatever cuisine but they are wrong. In my country some dishes can be cooked differently but they are called with different names.

These reaction videos tell me so much about concepts that recipes and cookbooks don't. Keep making them! Thanks.

as a no italian that love italy, this is one of my favorutie channels, and one of the best, learned alot form the chefs here on italian cuisine! and this videos are great when they are reviewing and we can hear their thoughts and then they teach us there recepies!! keep it going!

I've been making pesto wrong all these years. Can't wait to try the real way!

no one: chef on the left: THAT PESTLE IS TOO SMALL 😂❤️

Hahaha I love that moment at when 3:35 when chef Ricciardi stopped after she had added lemon zest, it was almost as if he suddenly felt obliged to point out how pointless it is Il video fantastico, perche i hospiti sono fantastici.

i really enjoy this series, thanks for making them

These videos are hilarious. It gives a weird window into Italian food culture. I don't think I can name a culture more rigid about what makes a dish proper. I saw one where the chefs all had a slightly different model of how the dish should be, and they all respected each other, but still savaged the videos. Other than that, though, it's remarkable how much consensus there is.

Every video leaves me more and more impressed. Very insightful comments even about technicalities like mortar. Really enlightening to know how much some small details make a difference in the whole turnout. All the chefs are criticizing in very likable/charming way after all and especially older ones are just pure knowledge and experience. Would love to learn some cooking from person like that !

this is the best series on youtube!

I find the video -- well, more exactly, the critiques of the panelists -- very, very valuable. Pesto is one of those dishes that are so simple that they depend critically on fine ingredients and the right technique. Pesto is too simple and straightforward to be able to hide flaws. Thanx for this video.

è come vedere un film horror

we take pride in our cultures and how they have remained traditional over the years I can see why they are so particular about how things are done and I respect the attention to detail

What's more delicate than the oil..? the feelings of Italians every time they see how the rest of the world makes their food

Love this series! Savage af, BUT learning a lot. TY!

10:10 "As a general rule in the kitchen, what is fresh and young is always tastier. We agree on that, perfect.” *Gives a smirk* That guy just ruined the other two old chefs. 😂

I laughed at the part where the young guy says, "they're all putting pepper in it! Maybe _we_ are doing it wrong?!" Also, there's only so much olive oil being made in Liguria and I assume a lot of that is being consumed _in_ Liguria; the rest of us are going to have to make do with something lesser.

I want a video of the youtubers reacting to the chefs watching their videos.

Questi video sono i più belli tra quelli dedicati alla cucina reperibili su RU-vid. Bravi, fateli più spesso 👍

omg thank you so much, real chefs!!

Per chi mette il limone nel pesto gli aspetta un girone riservato all’inferno..

Me: ok then a squeeze of lemon... Chefs: lemon?! Nooooo! Me: lemon?! Nooooo!

I feel for these chefs, everything they said made sense. I'm glad I watched a pesto recipe video by an Italian before I made it and didn't do anything that tragic, but really why do people put so much garlic and oil and the pine nuts in the end, makes no sense at all indeed. I'll only put even less olive oil myself next time now I know it's ok to put less (than the video I watched said). Grazie mille! Thank you dear neighbors for your great recipes, sending love from Greece. 🇬🇷 💙 💚 ❤️ 🇮🇹

I love these videos I am learning so much.

Looks like my man chef John did pretty good

Ahahaha " e dagghe de l oggiu"

i love this food culture is soo great , learning so much. i gota show my dad this.

Ah ah ah ah sul "daghe de l'oeriu" in perfetto ventimiùsu sono morto! Ah ah ah ah GRANDE!

They should see how Brazilians make pizza. That would be funny.

BELIN,vedere il pesto rovinato da questa gente,mi devasta

This is my favourite cooking series

Those were some quality reactions...

i love hearing about the common mistakes (and deciding whether or not i want to keep making them according to my preferences, hahaha) but it would be cool if after the videos the chefs showed their own methods so we can see exactly where and how people are going wrong

No, vabbè, avevo appeno finito il tour dei vs video di "chef reagiscono a".... ve se vole bene!

I love this channel its so funny!

Each Italian region has ancient recipes. Each dish takes years of practice without ever reaching perfection. Seeing American people making Italian dishes is like a comic video.

I love how some youtubers make arrogant asmr videos without dialogues thinking that in that way their recipe looks divine. To every italian, or to every person who knows how real pesto is made, that looks incredibely cringe haha

From what i can gather, food for italians is as much a science as it is an art. Individual flavors, complimentary flavors, few ingredients, whilst retaining the flavor of the main component. Modern day cooking especially what consumers are used to, seems to be about how many flavors one can cram into a thing. Using heavy creams, oils, seasonings, meats, more meats, heavy use of herbs and spices, sweets and sours. Everything seems to be about covering over or diminishing the main component of a dish. Like the difference between eating an orange piece by piece and eating a fruit bowl with as much fruit crammed in your mouth as possible. Both are good, but the fruit bowl loses alot of the distinctness of each piece of fruit in doing so. I used to be a line cook, i know people like alot of things overseasoned. In my own kitchen i let the food do the job of creaminess, oily, juicy, etc. When i would make omellettes, id use a fillet of talapia, a can of tuna, sliced cherry tomatoes, spinach, green peppers, some slices of pepper jack cheese, a little salt, sprinkle some cayenne , a squeezed slice of lemon on the inside, before folding it on itself, etc. The creaminess would come from how the egg yolks where used, the juice from the tomatoes peppers talapia tuna quasi boiling on the inside. The end result was a super rich, flavorful experience without over using seasonings.

Lol love these series

Ahhhhh i Balzi Rossi...... che ristorante e che caletta! mare stupendo e posto suggestivo...

Forse è già stato detto prima, ma a Italia Squisita avete considerato fare sottotitoli in italiano (la trascrizione) per i video? Sono francese e anche se parlo italiano non troppo male, a volte faccio fatica a capire gli diversi accenti dei chefs. In questo caso uso gli sottotitoli inglesi, e devo dire che lo sforzo di traduzione è davvero bravo, è fantastico che lo fatessi. Ma ascoltare l'italiano leggendo l'inglese col mio cervello di francese mi da il mal de testa ;). E poi (e forse dovrei l'avere detto prima), avere la trascrizione in italiano renderebbe i vostri video accessibili alle personne sorde e audiolese. Grazie!

Who else is looking on Amazon for the "right" kind of mortar and pestle? LOL!

To be fair, here in north America, garlic is not as fragrant as other parts of the world where the climate is warmer. This is why i tent to use more garlic when i make a Mexican recipe for example.

I love these videos...

Pina Beglia - "quando uno ha il rispetto per la materia prima, poi va tutto bene"

I’ll admit I use a food processor for my pesto, but no lemon and no pepper. One is too acidic and the other is too bitter. I will now try a mortar and pestle next time, but good call on the pestle being too small. I never thought of the proper dimensions.

In my dreams, these three turn up at my front door and demand to cook for me.

I hope they could fix the english subtitles next time because it doesnt appear for the most part of this video. But great video by the way!!

Miglior canale di cucina

Mexicans we do almost the same green pasta except we use a fresh chile poblano and its delicious we simmer the chilies not boil until they cook but first we remove all the seed and we blend them or on the mortar or molcajete and ready.

The best quote, " When one has respect for the raw materials everything is good".

Mi viene da piangere! Ma quante cose ho imparato!

Quanti Genovesi sô morti?

Noi italiani abbiamo la cucina migliore del mondo e i nostri prodotti sono ineguagliabili in tutto il pianeta!!!

Grazie x il vid

Quando ho visto l'aglio bollito mi si è spento il cuore

Laura Vitale cannot even say her own name in Italian properly :D

Da genovese so già che mi verranno le convulsioni

Italia Squisita: this is the best channel, by miles. I'm a convert. I want to do it right. x Grazie Mille.

I like how Laura Vitale is roasted in all of these reaction videos. 🤣

"I think Americans love garlic." We do, we do! And pepper...and sometimes lemon. ;)

So like he said, Americns we are basically just making Salsa with basil and pine nuts and we are calling it pesto 😆

The one reason I could see _maybe_ boiling the garlic is if the cook is in a region where the water is not suitable for drinking, so maybe the boiling is hygienic. They grow their own basil, maybe with boiled water, so the basil can be eaten without cooking. I just made trenette (linguine) al pesto tonight. It was my first time making pesto. I've used my tiny all-marble mortar and pestle many times for grinding spices. It's good for that application because the small head means more pressure for breaking hard things down. But for a pesto.... I need to get a different one. It took me maybe ten minutes to break down the basil (for one serving, so only 15g or so of basil leaves), and even then it wasn't as fine and incorporated as I want. I need to get one of those large marble mortars and a wide wooden pestle, like I've seen on this channel. It seems it's not a popular style in America. Which is probably why we usually buy pesto in jars.

I have learned much from viewing the critiquing of the video. Because everything wrong is pointed out. I now know what I can do to fix what I am doing. If you are going to do this, it is better to do this the correct, traditional way or not do it at all. Grazi! ❤ 🍷

Ma perche' cazzo ci mettono il limone!!!???

oh no, another video where Italians tell me I've been wrong all this time. _|￣|○ why am I coming back {*≧∀≦}

Vabbè e la panzanella siciliana ?!!! Ne vogliamo parlare?!! Sti sfregi solo all’estero li possono fare immagino un siciliano e un toscano ai quali viene proposto questo piatto

i lost it when he started boiling the garlic. immediately the chef said stop haha

Chef John!!!!!!!!!!!!!!!!

Signori dopo 23 anni negli usa ne ho viste di cappellate. Ricette di come rovinare la cucina Italiana. 23 in the USA, I have seen everything from wrong to worst. The issue is no one defends Italian cooking

I love seeing their input on the dishes, but I’d love to also see them make the dish how they would make it at the end.

Scusate l'ignoranza ma il pesto non si fa con il basilico?

Would be interesting to do a blind test feeding these people people pestos made with ingredients added in different orders to see if they can tell the difference

Everyone is entitled to his own opinion ( or taste, in this case), but cuisine is part of a nation history and culture and should be treated as such, with respect. Plus, if you feel confident enough to teach other through videos or generic lessons, you should do it properly, after at least have memorized the ingredients, which in italian cuisine are often the fewer possible. That being said, you can cook whatever satisfies your tastes

Bravi !!

i kinda like that format :D keep on going

Having dated an Italian in Italy, they’re great and passionate about their own food, but they are generally very reluctant to try other cuisines. It’s a miracle they embraced the tomato (and before that the concept of pasta) as a foreign food item into their cuisine, because these days it would be impossible to introduce new ingredients into their established cuisine.

sono genovese e posso capire tutti gli errori tipo riscaldarlo, mettere i pinoli dopo ecc ecc... del resto questa è una ricetta che se non sei genovese non puoi rispettare così minuziosamente in maniera sacra come facciamo noi, ma il limone? il limone cosa cavolo c'entra? perchè è così diffuso come errore?

Why is there a ysac reference from another video in the title?

I don’t know whether to laugh or cry 😂😭.

These videos made me understand why I wasn’t a huge fan of food in italy. I mean some dishes were great but overall, I was underwhelmed. I think it’s because the whole word completely does their own thing with Italian food and adds flavors italians would never add. I found food in italy to be quite bland as a result. Of course, I’ve also grown up with completely different flavors but I am amazed at how different actual ITalian food is.

I think it's important to respect others culture cruisine modernism. In USA people wants to "Americanize" everything that originated from somewhere else but USA and, correct you if you didn't say or do it the " Americanized way" . Specially in NYC is full of "Italians" that can't even pronounce their last names right nor can't even say "spaghetti" If someone pronounce it in Italianb or original language, they think you're saying it with an "accent" . " You can't speak English"? You're saying it wrong. " Idiot, I can't be wrong by saying the original way. If you're not going to do it right just call it something else or use the word "inspired by such recipe

Gente che non sa quel che fa, e insegna. Incredibile. I critici si sono pure contenuti, simpatici tutti e 3.🙂

the channel should make a playlist with all the reaction videos