Pizza bianca! Quando ho studiato l’architettura per un anno a Roma, c’era una piccolissima paninoteca su via del Governo Vecchio vicino di Chiesa Nouva che sempre era stipato. Una pizza bianca viene dal forno ogni cinque minuti per i panini. Il mio preferito era la bresaola e rughetta (bresaola, rucola, parmigiano, un po’ di peperoncino, e sugo di limone). Era il migliore panino del mondo. È un peccato che questa paninoteca è definitivamente chiuso. Adesso, questo panino solo può esistere nei miei sogni. 😢
This was really interesting. My dad talked about when he was a kid (late 1930s) and pizza was sort of a new exotic thing. His mom said there was no way they would spend money on that but she'd learn to make it from an Italian neighbor. And what she made was bread with tomato sauce on it. He told her it wasn't pizza and she was insistent that she had learned from an Italian lady so it was right!
First off, it was so nice to see Eva go back to her old house in Rome. Second, I want to point out the fact that even tho Pizza alla Romana and Pizza alla Napoletana are the two most famous kind of pizzas in italy, there are some good lesser known ones too, such as the Pizza alla Pisana. Technically speaking, there is also Spontini style Pizza which is italian and it's very different from what people expect when they think about "italian pizza" Thanks for the great video!
Originally it was just a flat bread/cake not tasty. Italy did not really have a "kitchen" the royalty used to have French chefs, ate french kitchen till 1970. In old time many Italians just ate Polenta no pasta.
This video once again makes it clear to those around the world that in order to talk about Italian food one must always specify what one is talking about. The generic word "Italian pizza" doesn't mean anything, as also in general "Italian food" doesn't mean anything. You have to go to the various cities, the various areas and discover the various things and specialties that are different from city to city that the universe of Italian cuisine offers.
Watching you both always makes us very happy. Can’t wait to move there next year. We have a house and olive farm waiting for us in Minturno in the Lazio region. You can visit any time.
So, You both have become my Sunday Ritual. I go to church, come home and have a bloody Mary and watch y'all. My italian cooking has become much imporved and the two of you have become like friends who I have brunch with. Thank you so much for your considerate sharing of what is excellant in traditional and current italian cooking.
Pizza rossa scroccherella blew my and my husband's minds when we went to Rome because it is a HUGE deal in our home state of Rhode Island, USA. It's often called "bakery pizza" here or "red pizza" and other states around call it "Rhode Island pizza" because its a specialty you get at bakeries only in Rhode Island. It's a super popular thing here to bring a huge box of it to a gathering or enjoy it by yourself as a snack. To find the origin of this pizza that is so unique to our state was so cool and special for us.
In RE: potatoes on pizza: While studying in Bourges, France, I spent a lot of time in a chain restaurant called, “Au Bureau.” They made a version of a flammekeuche with ham and cheese. I was a serious vegetarian at the time (it was hard, in a way that being vegetarian never had been), I substituted potatoes and tomatoes, and it was the best thing I have ever eaten. Weeks later, I saw the French customers doing the same thing.🤗🤗🤗💋
Flammekeuche is my favourite pizza, together with one I had in Alicante, Spain, which had a topping that was basically the insides of a tuna empanada, slightly spicy tuna in a thick tomato sauce.
I was brought to bitter sweet tears reflecting on my childhood. As you take us around your hometown, we still have some shops that have been in business for over 30 years or so. Just sweet. Merry Christmas and have a great rest of the Year guys! 😍👍
I'm from Rome (but lived abroad most of my life, came back a few years ago ;) ) and I always prefered our Roman style pizza rather than the "classic" neapolitan (which I also love). I prefer the thin crunchy crust and the flavor hehe... especially if the edges are slightly charred... but of course, it won't fill you up like the neapolitan hehe... Fresh pizza rossa is heavenly (and also the best hangover food you can hope for xD ). And pizza bianca con la mortazza... often my lunch. Yum!
Harper and Eva, thank you so much for showing all the types of pizza that are available in Rome! I am from Rome but I live in the United Kingdom! Wish you a great time in Italy and merry Christmas for you and your families
Sometimes I hear people say (or read on the internet) "I went to Italy and the pizza wasn't even that good" and I think most likely they went to Rome expecting Neapolitan pizza.
I am so glad I found your videos. I’m a second generation Italian from Naples, and I love my heritage and traditions. Eva brings so much authenticity and knowledge of Italian cuisine that I trust her explicitly. It’s like having an Italian chef in my kitchen. As a child I never learned from my grandparents and neither did my mother, she tried. I’m sorry now. My issue is Sunday sauce, it never comes out the same way twice!! Even with the same ingredients. I prefer marinara so a lot of meat flavor is missing. I’ve tried all different brands of canned tomatoes, fresh ones too. I make my own pasta, dry it then freeze it but to cook it takes an hour! What gives? I would like a video on the different kinds of tomatoes, their characteristics, and which to eat with what. My favorite pizza is sauce, tons of mozzarella and anchovies. Not thin, but with a chewy crust. Fried dough is great too. Also, which is the best olive oil for sauce. Is a sofritto necessary in lieu of meat?
i don't think you are supposed to dry pasta first if you are freezing. and you also need a big enough pot with LOTS of salted water. If you try to skimp on the pot / water size, it will take longer and be a mess
@@rosannapizza6402 I learned my lesson about drying pasta dough then freezing, now I freeze while they’re fresh, much better. I’ve seen a few videos that touch in sauce and am now going to order Mutti from Amazon because it’s not readily available at an stores close to me. I’ve made sauce from all kinds of tomatoes, still no consistently.
When I was 6 to 8, I remember going to Italy for a holiday every teatr with my parents and sister. We went to Lido and when it comes to food, I remember that every day while going to the beach we stopped by and bought an ice-cream and every evening after a siesta (which I hated cause you had to sleep during the day) we went for a pizza al taglio, right after which I had a go at the dog’em cars ;) Together with my wife we watch your channel and we love you guys. Greetings from Poland!
Should come as no surprise that Italy has many types of pizza due to regional differences and flavors. Glad you mentioned pinsa which is often overlooked. Pinsa is also easily digestible compared to the dough used in pizza.
I absolutely love you two! Eva is so warm and lovely, utterly fascinating. Harper, what a joy you are. Warm and caring, i get a kick out of your quick wit. Please keep up the wonderful, entertaining work. I look forward to your videos! Best to you from Gainesville, GA. Daryle J. Harris
Fun fact, Pinsa is a 2001 invention so it's not a traditional Pizza... but it's so good and so easy to make at home (thanks to the fact that it require lower temperature to bake it) that I like it even more than Pizza. The best thing is the dough, the mix of rice and soy flour into the mix of the 0 flour (and the rice is just like 5g in 100g of flour... and soy is even less with just about 2g) make it so light (rice flour) and with a very special taste (soy flour). As an italian I love it and I make it at home all the time (the fact that you can just make the base pre-bake it white (without any toppings) (for like 3 minutes), froze it and when you feel like you want it just top it and finish to bake it (another 3-5 minutes), it is the best part... so good that when I make pizza I use the same technique since I like it crustier).
As an Italian, I must confess that I generally prefer the Roman pizza to the Neapolitan one. However, a good pizza is always a good pizza wherever you get it!
I'm an Italiam American and the best pizza I had was right next to the train station in Rome. It was paper thin but the flavors exploded in my mouth. I'll never forget it and I'll never find better!
My girlfriend and I just returned from Rome and went to all these places except for one! Glad to see we did a good job. The chicken cacciatore at Trapizzino and potato pizza at Roscioli were my favorites.
The thin and crunchy pizza of Rome is similar to what we call grandma pizza in the Northeast. My nonna made it almost every Friday. Harper never experienced our pizza shops where we could find pizza al taglio as the most common. Again, when I tasted the Roman pizza it brought memories of growing up near Pittsburgh.
The more I watch you two, the more that I learn! I truly enjoy watching your videos! It’s like I’m touring with you both! ☺️ Thank you for all that you do. 😃
I grew up eating what my Sicilian Grandmother called "Tomato pie " . She would make it once or twice a week and it would sit out but we had so many people going it didn't last long . Glad to see you are going to Naples that's where my Grandfather came from . Great video Have fun and Merry Christmas to you and your Family
Then you probably grew up around Philly/Trenton like me since that's the only place I know of that has it. I could eat it everyday but then would weigh 300 lbs. Looks similar to pizza rossa scroccherella but much thicker (bread dough is used).
Yes! We love tomato pie! One of my cousins goes down to Philadelphia a few times each year to visit the remaining family he has left there, and he always brings back a few tomato pies to distribute to the family that lives in northern Pennsylvania now. We look forward to it!
Man, I have vivid memories of coming and going thru ROma Termini Station back in the very late 80s. I learned to use the bus system, and one or two metro rides.. Their Metro was much smaller back then.. Both Naples and Rome greatly expanded their regional metro lines since I was there 31 years ago.
Italian American who relocated to Rome here ✋🏻 great video as always but I wish there wouldn’t have been a dismissal of Roman pizza tonda here. I used to ask people living in Rome which pizza they preferred Neapolitan or Roman and half said Roman whereas in Naples I’d bet all would say Neapolitan. I was surprised because I thought Neapolitan was such a higher quality that the people in rome had to have been crazy. But after getting used to Roman pizza and trying one in particular, I think I’ve converted to preferring pizza from Rome. No one is better than the other it’s all opinion but for me the crunch mixed with tasty tomato and mozzarella is perfect and a supplì to introduce the pizza is a cherry on top 🍒
Wow. Now I want to go to the train station in Rome! Wait, I want all those different delicacies you showed today. I Thank you Harper and Eva and a Merry Christmas!
Thank you. Very nice tripping around with you guy's. The streets are great, not so much hustle and bustle. The. Food looked tasty. Nice area where you spent time Eva.
Oh my goodness, you two! Our little family is here in Rome and we have hit Roscioli and loved it! We are now in the Mercato Centrale just one table away from your table in the video and waiting on our pizzas! Hoping to have time for pinsa before we leave.😮
cIAOOOOOOOOOOOOOOOOOOOOO ! I am from Rome and I love "pizza bianca" (white pizza) and especially when hot, I fill it with mortadella and when in season red or green figs. Absolutely glorius.
I remember my dad , who's parents were from Molise, saying Saturday was pizza night and consisted of a thick bread crust and whatever was left in the icebox...it was cooked on an old fashioned (1920's) wood fired kitchen stove/oven . I don't know if it was authentic Molise style pizza or not, but dad said it was his favorite meal of the week.
Oh wow! Im just now realising my favorite pizzaplace actually makes pizza's using pinsa dough, its exactly like that. And i could never figure out what made their pizza bottom and crusts so different. Looked up some recipes on yt and now convinced this is how they do it, and what im trying next 😎
Pizza like pasta comes in so many forms, based upon regional styles and techniques. This video is just a sampling of those styles. That is why pizza is so unique yet so delicious and delightful it fits to you, your style and taste, from extra thin crust to the thick crust and every thing in between. And what can be said fir the toppings you are limited to the imagination of combinations. White pizza sauce to the famous red and there are many others to choose from. It hand food at its best. Enjoy your Christmas in Italy and say Merry Christmas from America to Mama Rosa and to Eva father (sorry forgot his name). Hope you both are have a great memorial time this Christmas.
Neapolitan pizza looked so good. Your expressions priceless. I loved learning about all of these “pizzas” and loved the video and you’re sharing your Roma.
Just stumbled across your videos! What a delightful surprise, I've already watched about 8 of them and of course subscribed. Many things to say, but first I'm in love with Eva's hair....what a treasure! I've always dreamed of having locks like this. Harper you are a darling and you two make a wonderful pair. Can't wait for more.
In English its ' dogs bollocks ' . My first pizza in Italy was back in 1970 when I was nearly 13 , in Venice on the Fornace Island . Real ovens in the middle with counter surrounding . Having had UK imitations this was a revelation , absolutely delicious .A traditional thin ' Roman Dough ' with Spelt flour and olive oil , a rich sauce with anchovies and real Mozzarella . My much older brother was a chef and he knew his way around food and could describe everything he tasted in a dish . I make the sauce pretty much the same with typical Italian herbs and seasoning , but allow the dough to rise and then cook it on a skillet in a quick oven . I top it with olives , more anchovies and sardines , Italian salami , Parma ham kind of like a ' surf and turf ' . The idea of the pizza is that the topping has the colour of the Italian flag , red , white and green so red and green peppers , red sausage , small sun dried tomatoes , red prawns , white chicken , white Mozzarella ,fresh basil leaves , an unlimited pallete . I think you get the idea .
I had a pizza restaurant and we made the dough somewhat low moisture but we let it proof/ferment, I guess, in the walk in cooler for 48 to 72 hours and it softened up as well as got some fermentation spots. Gave the dough really good flavor. Didn't blow up with bubbles unless it had too much moisture. Had to use special boxes that locked together and kept the moisture in and had to cover with oil to keep them from drying out. If you missed a spot you knew it because it dried right out.
That first one reminds me of those square Pillsbury "pizza" kits that used to be popular in the USA. It had a baking soda livened dough (biscuit) thin basic sauce and parm cheese if any. Crispy bottom and soft top, just like a biscuit covered in tomato sauce.
Wonderful! I’ve only been to Rome once for a day, but now I want to go and eat all those different pizzas! I was thinking you could publish an eating tour of the cities you visit! Wouldn’t that be fun?! I think in America our Italian food is really Sicilian and Southern Italy. The part of the country that was hit the hardest during the world wars, and caused people to leave, like my family. Then because of the persecution of Italians when they came here, we had to speak only English and I never learned Italian. Except for a bad word or two.😂
I don't think so Here in western Australia, we have a tonne of southern Italian. Largest Calabrese diasporic community in thr world A lot of cooking from us east coast is more like Lombardi food, from north of Italy The beef dishes especially, they are not southern
This was great. You guys are just so much fun. Although I’ll admit I almost shed a tear when Eva’s once-favourite local spot was closed. PS how the two of you maintain your weight, I’ll never understand.
I know! Carbohydrates are not my friend. I follow a low carb diet daily with a once a week splurge where I eat pasta or potatoes or bread. Otherwise, it’s not good for me. Especially since I’ve developed diabetes in my old age! I’d love to go to Italy, but I’m afraid I’d overdose! I’d have to stick to sausage and cheese and salad most of the time!
@@lisaspikes4291 if you pay attention, they are walking everywhere, and are only eating about one piece at a time. Also the ingredients are a lot cleaner. I was able to maintain weight and infact i lost like 20 lbs living a similar lifestyle while living in over seas.
@@screenmonkey It’s not about exercise or small portions, it’s the carbohydrates. Diabetics do much better with low carbohydrates. Any carbohydrates increase my glucose levels, and I’d rather not do that. It works for me, since I lowered my A1C levels from 13.5 to 6.4 in six months! Quite an accomplishment!
Thank you for the wonderful video on Roman Pizza! We will be in Rome in a couple of months and will be definitely going to these restaurant’s! We have our favorite restaurants but now we have some news ones we will try! Many blessings 🙏🏻
Hey Harper and Eva: have you checked out Tasting History's video on pizza? It seems like Pizza had a much broader definition historically that allowed to to refer to almost any product made up of thinner/stretched pieces of dough, with toppings/fillings. Maybe a lot of the pizza variants you're seeing are what remains of that older reality.
@@uliwehner not completely what I meant. I'm also referring to variations with the dough itself, how thin or thick; sometimes, they get stacked in ancient recipes...so on. I'm not just referring to tomato sauce and cheese. If you see the Tasting History pizza episode, it was a dessert made by stacking thin rounds of dough into a cake pan basically, and with butter and oil and rosewater seasoning and sugar. Completely different idea! Likewise, the really thin and crunchy Roman pizza variants are also very different from Neapolitan pizza.
The thing I liked so much about Italy was the fact that the food is so regional and the people of each region defend their local dishes as if they are the best thing, and the rest of the country tries, but are not quite as good. As a result the variety of Italian cuisine is so varied. Other countries have seemed to have over time developed a National "menu", and regional dishes and variations seem to be fast disappearing, or at least are not appreciated for the treasure that they are (with a few notable exceptions, of course).
I love you're channel! I lived in Italy as a little girl and the memories while watching you two come flooding back. I have to say Eva I really like you're new hair color ! it's so beautiful on you♥️
It's nice to see Rome full of Romans. My city is the same. Right now it's full of locals. Christmas is family time in Italy and it's the best time in Italy for me.
Came across u guys b'cos of Vincenzo. I have to confess I clicked on the video as I was intrigued by the title and thought I'd watch a few minutes and move on. It was so good I stayed till the end. Well done. Entertaining, informative and fun.
I had to don Mask, Fins & Snorkel I was drooling so. The foods looked incredibly good. I know they tasted better. My local brew house has a pizza truck with wood fire oven called "Bella". This episode will be shared with them, thank you.
La mia esperienza con la pizza romana (quella rettangolare da asporto) è di una pizza, come diceva tuo marito, croccante sotto e molto soffice sopra, con un pomodoro dal sapore dolce e delicato.
The REAL lesson for me is that, being 100% Siciliano, I must settle down with an Italian or a Sicilian. No other will understand my complete love affair with Castelvetrano Olives, my sense of insecurity around not having enough olive oil in the house....and my particular preference for a particular ricotta. Then there's bread, semolina, and so many things. Omg, you two 💜🎄☮️ I love your channel and amazing information. Harper is a complete doll, Ava is so on point and authentic and knowledgeable
There was a pizza place called Amato's in Pittsburgh that was open since 1955. It reminds me of the the part where you guys have pizza Taglio, because this family also made it square with various toppings, by the piece, take-bake, or of course fully cooked. What was amazing about this place was that the dough was light, bubbly and crunchy, almost crumbly like white bread which was totally different than normal round pizza that's sold here in the US. I'm not sure if anyone knows what kind of dough that is or how it's made, but it looked a lot like the Pizza Taglio but also like sfincione... but crunchy and light. If anyone has any ideas, I'd love to learn how to make it.
I spent my youth on the Monterey Bay in Santa Cruz and all the pizzerias were whole or wood and glass cases filled with both Neapolitan or sfincione by the slice. Pleasure Pizza and Pizza My Heart.
One of my goals in life is to spend my bday traveling around to different pizzerias. Like bar hopping, but with pizza. Yesterday was my bday, and watching you two trot around Rome is probably the nearest I'll get to pizza hopping.
Your videos are always fun and educational but I was a bit surprised that you didn’t go to Pizzarium/Pizzaria Bonci. When I think of Roman pizza that is what comes to mind first (mostly because I use his dough recipe at home).
I saw pinsa in Malta i assumed it was their local version of pizza. Wrong! Thanks for some amazing recommendations away from the tourist traps and long queues. The pizzas looked fantastic.
I loved seeing her show you/us around where she used to live! 🙏 so special. I love her smile when describing memories. I also feel her disappointment in her fav place being closed; but you guys made lemonade of lemons! 🍋 ... Which reminds me, maybe you all can do an idiom video where you share italian and american idioms and guess what they mean. (You might have done this briefly once🤷)
pizza al taglio from Pizza Trilussa was our favorite when we were in Italy!! SOOO glad that we got to see you get the potato pizza!! That was the biggest shock when we saw that and oh it was so delicious.
Thankyou thankyou it was amazing I can imagine how it all tastes wow 😋😋😋 Thankyou again in bring it into our homes enjoy beautiful couple Grazie ciao 👋🙏🙏🙏👍🏼
I always learn something completely new when watching your videos. This one was such an exciting adventure in looking at pizzas beyond the common perception. I used to work near a pizzeria where they served square pizzas and I thought it was abit strange but after watching this video, I want to revisit because it was a damn good pizza.
When I was in Italy I had a pizza right outside of the Vatican. It was SO good. At first I assumed it was just a tourist trap but everyone was speaking Italian. I ordered what I saw several Italians order; a pizza with arugula and Parmesan shavings on top. The arugula was dressed in a light olive oil dressing. It was SOOOO good! I don’t know how authentic it was but it was my favorite pizza ever and the experience introduced me to arugula. Yum!
Pizza al solo and pizza al taglia are different animals. Al taglia usually has a thicker base and is carried in the hand as you move around. Al solo is often softer base and is much better eaten from a plate
I'm from Basiglio, Milano. Soooo you cannot accuse me of regional bias. BUT. When comparing Pizza Napoletana and Roman pizza's, it is not even a contest. Roman pizza is by far superior. If you want a variety of flavours, toppings, contrast in texture of the dough and pizza with personality, then Roman pizza is for you. But if you want your pizza to be simple and delicate, then go to Napoli and surrounding areas. PS. If you go to Roma and have Trapizzino, then you have to have it with traditional Roman tripe inside. The tripe is in an amazing slow cooked tomato stew - it is just heavenly.
Thank you for this awesome video! I love pizza. Here in Brazil, we have different kind of pizzas, as many Italian immigrants live here. 18:04 just saw the Brazilian embassy! :D
Gentile Eva, i gusti non si discutono, ci mancherebbe, e ci sta che a te non piaccia. Però, mostrare come esempio di pizza tonda romana quella cosa molliccia nel cartone non è molto imparziale 😉 tante persone come me amano la pizza romana tonda. Come detto, a ognuno i suoi gusti, ma da qui a dire che è cattiva...bastava specificare che è diversa dalla napoletana e poi lasciare giudicare a ciascuno.
Even after living overseas for decades, Italian food was something I only ate once or twice a year. Then, after I went on a trip to Italy, I couldn't eat as much Italian food as I could then. The reason is that I can't find the delicious Italian restaurants I ate at in Italy here at all.
I really like the videos where you go to a city in Italy and try a bunch of places that you know are good. I plan to go to Italy at some point just for the food so it really helps me know where to eat!
Italy had the best tasting food in our travels. What was amazing to me was the bread rolls. There were several distinct shapes. Each one had its own flavor. We tried a small Trattoria, the best chicken. What was nice also to walk out at 10pm and have a small ice cream and Drambuie.
