Spaghetti & Meatballs: Italian experts react to the most popular videos in the world! 

È riuscito nel suo intento non ci credo

Esatto

immagina chi veramente cerca dei tutorial e finisce nei suoi video lol

Considera che una volta fu preso un video di Luis..

@Keren C But he is not Italian

@Keren C didn't know technique are passed through the blood

@@seraph9384 Pretty sure he is.

Che fantastica storia è la polpetta 😂😂

Ahahaha mortacci! Ho pensato la stessa cosa, comunque simpatico da morire quel cristiano😂

In realtà era il rumore degli spaghetti era il suo cuore che si spezzava 😂

La signora Patrizia è una grandissima! Se passate a Colonnella Zenobi è un must

È stato dolore allo stato puro xD

That part sucked, they should never add howtobasic to this again. Really stops the flow of the video,

@@santiagoparris1220 the theme of this video is the most viewed videos on the topic. They don't choose them.

Also vaffanculo probably

Yea

Its one of the most viewed, the format of the series. They don't choose who to watch

you could feel the disturbance in the force when she broke the spaghetti. all three of them flinched.

Someone was having fun on their job

for real, this channel literally has everything you need to know to get into geniune italian cuisine, for free. Amazing.

I like this series but sometimes they bash others while doing contrary things as well. The "perfect pasta" was the most sober video.

The problem is never the beef. Many people mess up the sauce or the pasta. It is a technique preference

Si sono fatti trollare

loro mettono in maniera " ignorante" i primi video visti per click . Quello che viene fuori viene fuori .

meglio essere spaventato penso che sai quello che fa how to basic ad OGNI video...

Mettono i video più visti, sapevano fosse un troll, ma, essendo che è tra i più visti al mondo, lo hanno messo.

Sì esatto, quello che ho pensato anch’io!

A pass? They wanted to have some of his food. I'd say this is more than a pass in my book.

I like that the guy loves cooking, he's cheesey but a good man

I like to call him the HAHAHA-Level Chef.

@@Apollo440 HeuhuehUeheueuEuHeu

@@tobiasopsahl6163 couldn't have described it better myself. :) that's how he sounds like! :D

Porque es un pesado, escuchó campanas y no sabe dónde!!

That’s what he gets for adding chili jam into egg fried rice

I also heard italians that live in America saying that your garlic it's less strong than italian one so probably for this reason you use more garlic than us

@@Im-trying-but-its-difficult Huh, I had no idea! Neat!

Well I personally think, garlic is a seasoning, not a main ingredient. And Italians seem to think similiarly, not just in this video. If you want to taste just garlic, just eat a clove in a spoonful of oil or so. If you actually want to taste food, not just garlic, use it sparingly. Same goes basically for everything that gives strong flavours, like chili or such. For some reason many hobby- and youtube-"chefs" seem to be obsessed with turning those flavours up to 11, sometimes even competing ones. As a result - everything they make tastes all the same, just a cacophony of overpowering flavours which makes it utterly redundant what dish you actually eat. A curry, a pasta, a salad - in the end all basically tastes the same. Another example is steak, when I see some people, mostly Americans on youtube, salting a steak, I get dizzy. I am like: "Dude you still want to taste the expensive meat or do you wanna make salt beef 1800's style. If the latter, watch Townsends to see how it's done properly." Yikes this turned into a bit of a rant. But honestly, sometimes less is more. Most people these days don't even know anymore that a potato actually has a flavour of it's own.

Or maybe americans eat americanized ethnic dishes. Its across the board. Your sanctimonious platitudes are a waste of energy

The main wave of Italian immigration consisted of mostly very poor people who, after they got to the USA, were just focused on getting by as best they could. It wasn't an immigration of trained chefs.

Very true, i know the Problem (also eastern Europe here. There however two main factors in sticky pasta: a) bad pasta and b) not enough water. I have seen friends of mine cooking Barilla Spaghetti to a lump, "cause we need to skimp on water and energy". 100 grams of pasta need a litre of water to swim in, which seems unimaginable to too many people in my region. They use like 100 mk, pour oil on, because they think it saves them instead of just uselessly swimming on top, and always up with spaghetti glued together by all the concentrated starch they could not give to the water anymore..

There's a significant history of Italian Americans calling it gravy, so it's not without any kind of reason.

Imagine how bad it is for the tomato sauce to be called gravy. And for italian people to hearing it as well.

Giulia Coco C. Got news for you. It was Italian immigrants who called it gravy. Back around 125 years ago when many came to the US. Probably a misunderstanding of the language. No big deal. Gravy or sauce it’s all good.

@@cb5754 I was refering to how us, Italian people, born and raised in Italy , call it the way you are supposed to call it. Italian immigrants sure was not the only thing they gave different names to. They totally changed the basics of Italian cuisine, as matter of fact, you can easily tell OG Italian and American Immigrants style apart. I tell you more, when restaurant people want to copy from here, they almost never take it as it is, but always have to rebrand it in order to please American taste. Usually more butter, more dressings or weird combos. Or brand new dishes you will never find here like chicken parmisan.

@@giulia2098 And I was referring to thousands of immigrants in my very large Italian American community in a very large American city who were born in Italy. They called it gravy. Many people from Campania, Abruzzi (Molise), Calabria, Apulia and Sicily. This was circa 1900. Their descendants still call it gravy. A misunderstanding of the English language at the time that remains in the dialect. And butter? Never have I seen my mother or grandmother use butter except for baking. It was too expensive for them to use. Most of our Italian cooking is exactly what I have eaten in Italy. I agree with you about the celebrity TV chefs. Over the past 20 - 25 years they have implemented "fusion" cooking not only with Italian recipes but other cultures too. A lot of it is good; a lot of it is bad. I don't complain about it though.

you forgot the olive oil, butter, egg and cream. Most important - everything must be used in one dish. Otherwise it's not considered Italian on RU-vid.

@Evi1M4chine /whoosh

@Evi1M4chine What are you doing here? Go eat your hot dog

@Evi1M4chine you hit the nail on the head mate, but you don't know it yet. Exactly as you said: Italian cooking is a variation of a few ingredients. This channel shows us the techniques to make *many* unique dishes from those few ingredients. Maybe there is a little snobbism with tomatoes from this region, or mozzarella from the other particular region - but that is only because those places grow that particular ingredient the best! Same goes for most countries - they all have a region which is renowned for this or the other crop. And there is a distinction between hard cheeses - say Romano or Parmigiano Reggiano, between Carnaroli and Arborio rice, although you'd have to develop a taste palate to recognize it. I truly hope for your own sake, that you will once *taste* the difference, and drop that "hype" nonsense. Italian eateries have been popular far longer than this word became mainstream on the internet. Heck, they have been for far longer than the internet exists!

@Evi1M4chine non parlare di cose che non sai te pregooooo :c

o fargli saltare la redazione! 😅 🤣

This is a dish from the Abbruzzo region

io sono italiano e le metto...

If anyone would say “mafioso” to me, I would punch them directly at their faces. Sorry about that. Enough is enough.

@@MrRealgar What about, "It's a me, Mario!"?

@@Yorosero Ahaha if you say that to an italian, he would probably stares at you like "wtf, super marios?"

@@MrRealgar that's what makes you a mafioso so maybe it's right to call you that way 😅

Italians hate mafia. It's like to say "sushi yakuza style" or "american hamburger crips style"

Thanks for the advise! Check the lasagna reaction though...

My commentary would be based on the level of cook the person is. I wouldn't judge Elaina as harshly because she nor Lorenzo should know better. They don't claim to be professionals, they don't sell their food, they're doing their best. It's the people who claim to be really really good cooks who can't cook at all, that's what I dislike

@@jaredgreathouse3672 The thing I like about most of these videos on this channel is that the chefs are not too judgmental ( Most of the time) they do not insult the person's methods, here at max they are poking a bit of fun but that's it. Also personally as an Italian i think that sometimes we get too triggered by american interpretation of our dishes, and we shouldn't since for me Italo - American dishes are a thing, and through the years these dishes have evolved to the tastes of american people more than Italian traditions

@@cangaroojack Yeah I agree. The reason I like this channel is coz they'll show you real, authentic cacio e pepe or risotto or whatever, like the way Italians would recognize it in Italy. I do appreciate the authenticity, even though I'm not Italian myself

Me too

They are spanish, and they are speaking russian... get your facts right

Wait......

Sono del Nord e quando vado in Sicilia, a Lentini, mi servono la pasta scondita sulla quale versano un "coppino" o più di salsa. Ho visto fare la stessa cosa anche dalle varie zie: Concetta, Ciuzza, Peppina, Lucietta, ecc... Quindi, per me, che vengo dal Nord, è verità inconfutabile che al Sud si "appoggia la salsa sulla pasta" .

Tipicamente americana non proprio perché chi la cucina crede di fare qualcosa di italiano, e si capisce dai tipici riferimenti come il basilico, l'aglio, il parmigiano, ecc. Il format è semplicemente che dei cuochi reagiscono a dei video popolari di un certo piatto. Sottolineo, dei cuochi, non Gino il postino o Debora la portinaia, quindi le piccole critiche che in questi video si fanno, hanno sempre dei motivi, data dalla loro esperienza, e sono così pacati che mi spaventano.

Penso abbiano messo howtobasic perché è nella natura del format, prendono i video più visti che riguardano il piatto, poi non lo hanno di certo criticato, ha fatto anche ridere

A differenza di altri video-reaction in questo caso non ci sono state critiche particolari. Io ho preferito questo proprio perché non sapevo cosa avrei potuto vedere. In un video con protagonista la pizza o la carbonara, specialmente se fatta da stranieri, è ovvio che si troveranno critiche (talvolta poco costruttive, tipiche degli integralisti della cucina).

ma non hanno criticato, giusto allo spaghetto spezzato la signora è rimasta basita XD Il problema è che gli americani pensano che sia un piatto italiano, quando in realtà(almeno per me)si facevano le polpette al sugo e il sugo che avanzava veniva usato il giorno dopo per la pasta come un ragù ma non tutte e due messe insieme XD

Penso che HowToBasic si potesse evitare, bastava non considerarlo un video di cucina (che effettivamente non è) ed escluderlo dalla top3. Però hanno recuperato poi con Epicurious che erano praticamente 3 ricette in una.

No, no! Puoi condividere il link? Grazie

@@italiasquisita il canale si chiama gourmetda