Roast Beef in an Italian Michelin Two-Star Restaurant with Alessandro Negrini and Fabio Pisani 

All'interno del video manca un'informazione fondamentale: la temperatura al cuore del Roast-beef all'uscita dal forno deve essere di 48° c. Nei primi 7 minuti di riposo raggiungerà poi i 52/55° c. Buon divertimento e non dimenticate di taggarci su Instagram se riproducete il piatto! ... The video lacks a fundamental information: the core temperature of the Roast-beef at the exit from the oven must be 48 ° c. In the first 7 minutes of rest it will then reach 52/55 ° c. Enjoy and don't forget to tag us on Instagram if you prepare the dish!

I just watched for 15 minutes while two guys handled a piece of roast beef like it was a faberge egg.

It's very strange as an Englishman seeing Italian chefs say something good about our food! Lovely dish.

That background track makes me feel like I am selecting my Mii character to do some bowling in 2009.

Il roast beef con il tarallo è top ahahahahaha

Il rispetto per la materia prima è incredibile, si può percepirne perfettamente la squisitezza anche attraversò uno schermo. Complimenti davvero ai due chef

I’m a trained cook and have visited England and lived in Italy. This was a fun video to watch, as we have Italians perfecting an English favorite. It was awesome. They did English roast good. It was truly fun to watch.

Cucina classica ad altissimi livelli! Ciò che manca agli Istituti Alberghieri ad oggi. Tanta roba!

It's lovely seeing top foreign chefs giving English cuisine some respect. I am the first Englishman to put my hands up and say that italian food reigns supreme, but you have to understand that here in England we are limited by our environment. We don't have the weather for basil, and tomatoes, and good wine (yet). It's nice to see people not just making stupid tribal jokes, but actually cooking tradiitonal English food. Bravo Italy!

to make the sauce, we need the followinf: list of about 3 thousands ingredients

Semplicità di esecuzione e risultato impeccabile: un “bravo” a voi!

Fabio's joy at the end when he made the first bite was fabulous! I'm making this today.

Love the dedication in seasoning the meat correctly and tying it to cook through precisely. Then the slicing. Magnificent.

Detto da uno come me che nn mangia carne... grande spettacolo, bravi, complimenti. Da bambino ero addetto al taglio del roast-beef che cucinava mia madre quando avevamo ospiti... coltello affilatissimo a lama lunga, ancora ricordo con piacere quei gesti...

Complimenti! Davvero una grande performance, bravi.

I really love the english subtitles. The meat looks great

Ogni volta che cerco qualcosa che mi rilassi e mi intrattenga mi guardo un video di Italia Squisita - anche uno vecchio. Un dolce appuntamento con vera maestria e puro piacere per gli occhi. Grazie per il vostro lavoro.

wow- that is the best roast beef recipe I've ever seen! I need to try this now! And I need a slicer!!

I grew up with English parents in Canada, eating roast beef, I thought. I never liked it. Now, after watching this video, I realize I have NEVER had roast beef, but instead pot roast. Why do people get the two mixed up? My wife and I watched this video twice and followed Alllesandro's and Fabio's instructions. Finally, at age 62, I have had roast beef! It was amazing and far, far nicer than a pot roast sitting in a pan of water. Because of the high temperature needed and the tremendous amount of smoke generated, we cooked it on our barbeque. By the way, be careful you don't overcook it! I removed the roast from the heat once the interior temperature reached 135F and as it rested the temperature rose to 145F, the perfect medium rare. Toward the end, check it every five or ten minutes because overcooked roast beef is not great. Thank you, guys, for the excellent video!

Grazie mille! Lo faro' sicuramente! siete fantastici.

Questo canale è una vera opera d'arte. Gli Chef sono tutti eccezionali e ogni video fa venire la voglia di cucinare e assaggiare :)

such nice guys!! i love their calm exitement!

Video bellissimo e complimenti ai due chef che danno un'impressione di intelligenza, umiltà e simpatia.

13:39 Inevitabile!

Belle e squisite le vostre ricette. Piatti importanti, chic, da fare un figurone. Mi piace tantissimo l'idea di unire due cucine culturali. Bravissimi! Grazie

Will try. THX :)

Oulala ça a l'air très très bon !! Magnifique , bravo l'Italie !

Masters at work, love their attitude

I don’t know why but this was really mesmerising. Two chefs who have insane knowledge of their craft! Absolutely delicious

Siete due Chef esemplari complimentissimi

I can't believe he checks the probe with his bottom lip, what an interesting and cool way to test the temp- an amazing technique that would have worked long before thermometers existed. Also hilarious interaction at 8:25 about the clove of garlic they're adding.

Grazie, fatto come hanno spiegato gli chef, risultato spettacolare!

I tried this today and IT WAS AMAZING! FANTASTIC! THANK YOU🥰✨😍

Nove­cento­settanta­sei grazi! I think you guys just upped my roast duck dish. I just never thought of flipping pieces of meat during the resting phase to counteract the effect of gravity. Thanks a lot for that.

I love Italians, personality and their cuisine. A beautiful gift from the creator.

Love Italian chefs recipes about beef, and everything else!

what a beautiful video a joy to watch. The Italians have a knack of making everything look and sound beautiful.

Hell's teeth. That looks so good. I'm English and as such have eaten more than a couple of roast beef dinners... but that looks and sounds like the way I'll be doing my next one. Fabulous!

Bravi,ottima esposizione della ricetta,bella e semplice la ricetta,e bravi gli chef! Affiatati ,appassionati e bravi oratori,bravi e buon proseguio

Thank you for adding your wonderful Italian flair to an English dish - I am cooking it tonight!

Siete propio belli insieme...due grandi professionisti....anch’io sono pugliese ma spendo tempo tra la Svizzera e la bellissima Val Tellina

It was a nice teamwork again

che bontà.. bravissimi.

Wow - that looks delicious. Congratulations on a great dish.

Aweeeeee che meraviglia! Bravissimi! Io vivo a 10 minuti dal Waterside Inn. Che spettacolo di ristorante! Complimenti, bravissimi 😬😋🥂

Wow, from the moment you sliced the meat I could see it was absolutely beautiful -Complimenti ! The pesto you made reminds me of South American 'chimichurri', where they are also world class experts in cooking the world's best beef to my thinking.

Non è che mi avete fatto venire fame...mi avete ucciso proprio! Che spettacolo!

What a great partnership between the chefs!

sempre video di qualità da questo canale!

Si tocca il labbro con lo spillo: “mancano 6 minuti” 😂

You could kayak down the river of juices running out of my mouth right now. Dio mio! *Checks price of home meat slicer* *Goes to bed sad*

Looks superb lads!! Love the fine slices

Grandi chef. Ho fame ora! Provero' questa marinatura non avrei mai immaginato.

Two excellent Italian chefs, cooking a British classic, taught to one of them by a French master (RIP Michel Roux) with an Italian twist in the sauce. Looks great, personally I wouldn't use a meat slicer (if I had one) as I'd prefer thicker slices, but other than that fantastico.

They really speak with passion and seem to love what they are doing. this is great

Stupendo questo video bravissimi 🥰❤️❤️

Finalmente vedo un Rosbif...arrosto croccante fuori !! Lo preferisco leggermente più rosso al cuore..Grazie della lezione 🙏🙏🙏 siete azzeccati insieme..e soprattutto piacevoli senza arroganza

La salsa è una bomba e lo dico da chef. La cottura è magistrale. Complimenti

Ese Roast-beef con el majado (asi le llamamos en España) de todos los igredientes con sabor Mediterraneo, es la mezcla perfecta para una super receta faci y sabrosa. Desde mi humide canal de cocina y como gran aficionado os felicito por lo esplendido de este platazo. Saludos cordiales desde Valencia.

Your videos are works of art. Bravo!

I can watch this the whole day! 🤤🤤

As a Brit who has been cooking and eating roast beef his whole life, I can honestly say, that looks bloody fantastic. As someone who is unfortunately allergic to nuts though, I would switch the pesto (which did look good) for horseradish sauce. Bellissimo.

Ho visto il video ieri e ho pensato di provare la ricetta stasera per una cena. Assolutamente fantastico questo roast. La salsa non l’ho provata ma la carne era talmente succosa e morbida che senza era cmq perfetta, grazie mille!

Fantastic! Looks absolutely delicious

Meraviglioso! Tante grazie!

Negrini è il vero goat della scena gourmet italiana

I just tried this and I have to say the smoke alarm came on, there was so much smoke in my kitchen. Nevertheless, it was worth it, the best roast beef I've ever had. Thank you Chefs, thank you Italia Squisita!!!

These two chefs are talking as if they are saying a poem‼️ Fantastico cooking and grazie 🎉

Thank you for sharing your knowledge and skills with us! I have some new ideas now!

Lo chef con gli occhiali sembra tredici pietro più grande lol

The best looking roast beef that I ever did see.... Wow!

Ho imparato bene!!! Grazie mille!

Bravissimi! Inoltre è apprezzabile il fatto che usino attrezzature "casalinghe" e non forni / fornelli fantascientifici

This is my now go-to recipe when I roast beef. I use ribeye or tri-tip and it comes out perfect everytime. The kitchen gets a little smokey but it's worth it. Thank you!

Fantastic. I didn’t even need subtitles since these guys talked with their hands.

It is just exquisite to Watch al the technics and explanation thank you Chef’s

10:23 "che meraviglia" il fumo negli occhi

No possibility of even remotely recreating this recipe...but loved watching you create the end result. Would love to try it some day. Inspired to try something similar...but perhaps with about 100 less ingredients?

Man the ingredients for the sauce sound like you need to go on an adventure to get them...I love it

Poesia ✨

What an interesting Italian take on English roast beef!

My God! How delicious this looks!

Loved this ! I live in England and it's so heavy all the potatoes and gravy ! I'm making this tomo xxx

Tanta roba, madonna mia🤤

I cooked this today and it was amazing. I ate too much but I don't care.

Io il TARALLO lo metto pure nel caffè la mattina!!! Siete troppo bravi!!

Wonderful. I can't wait to try this... in someone else's kitchen. I don't want to be the one cleaning up the oven afterwards :-)

I'm sitting here, a 9th generation Englishman, learning how to cook roast beef from two bonafide Italian chefs.

La marinatura si chiama "dry" non perche va ad asciugare ma perche' e' "asciutta", ossia fatta solo di polveri e spezie, al contrario di una "wet" che e' quindi bagnata (a base di olio, o vino ecc)

Este canal es fabuloso...bravo Italia Squisita

Bravi avete fatto grande un piatto, che io adoro assai.

In U.K. they cut thick slices like inch or more

9:45 That's an incredible temperature technique. Humans are fascinating.

bravissimi e simpaticissimi che gioia

this was amazing. mille grazie!

Okay, okay! Alright already! I'll make it tomorrow. That looks amazing.

Video molto interessante dove viene spiegato il tutto molto bene, ma quella forchettata data a 6:40 fa male al cuore, avete fatto vedere il passaggio della marinatura per far sigillare la parte esterna e poi si va a bucare la carne in quel modo, apparte questo rimane comunque un bel video

Wow, siete bravissimi. Grazie

Alessandro Negrini, e Pisani siete due grandi. TOP

Wish I could have a domestic slicer.