It's okay, it's a mistake that gets done so many times EVEN by other nations that in countries where there are embassies of both countries, they legit sort out mail together to see which was actually meant to be sent to the other rofl
As a portuguese, I love to discover diferent italian dishes, because aside from pasta and pizza, there are several dishes similar or with a similar concept, and I love to find their similarities
Per la mia esperienza, sono stato in Portogallo diverse volte, ho sempre apprezzato la vostra cultura culinaria e ho sempre apprezzato le vostre specialità. Personalmente, è solo una mia opinione, rispetto alla Spagna, ho sempre ritenuto migliore la cucina portoghese, ma non voglio creare un dibattito, è solo la mia misera considerazione
There's plenty of Italian food many Italians themselves don't know exist. I once talked to a Sicilian chef about traditional Tuscan dishes. She had never heard of any of them. She loved Tuscany and had been there several times, but more or less every little village in Italy has its own unique traditions in the area of cusine.
I sure hope there's a Part 2 for the remaining regions that you skipped 🤨 As an Italian who doesn't know too much about every Italian region's culture but loves learning about different foods, I appreciate this video a lot!
Guys, this is just the tip of the iceberg. Each region has 20 to 30 typical local dishes. Within the region you can find provincial variations of regional dishes.
I don't want to make a long list of dishes that you haven't mentioned, your video has the right point of view because it talks about regional cuisine. I would just like to correct some serious errors. To be more precise, chickpea farinata is from Genova and dates back to the 13th century. Porchetta comes from Ariccia in Lazio or Norcia in Umbria. The arrosticini are typical of Abruzzo and not of Puglia. Sardinia, isolated for millennia, has a very particular cuisine and desserts of extraordinary beauty (look for coricheddos and durchiceddos). And Calabria?
Food heaven. It is an incredible country. Like all great food cultures it is regional. In Tuscany, Florence & Livorno may as well be different countries. Another great video. Excellent insights.
Great video Matthew! Some honest criticism: Maybe change the way your structure the video? After explaining a few regions, the video gets a bit pale. Furthermore, your voice sound is not normalized (different volumes) so I would recommend to take a look at that or even only record with one device only. Good luck!
I’m Italian (from northern Italy, from the region of Liguria), I live in London now, for the past 10 years. Where I come from we mostly eat Risotto instead than Pasta, and another very good meaty dish is “pollo alla fricassea” a chicken stew slow-cooked in broth, cream and butter, it’s from both Italy and France.
It seems like you missed the most delicious one of them all: Parmigiana di Melanzane (Campania). But also classics like Panzerotto (Puglia), Gnocchi Fritto (Emilia Romagna) Maritozzo (Lazio), Sfogliatella and Baba (Campania), Granita (Sicilia) and all the variaties of Salami (which would be a great subject for a video too)
I wonder if it's difficult to find these diverse dishes in restaurants when you come to Italy as a tourist. It's probably easy to end up just eating pizza and pasta.
You can find some of them; but for the other half you probably can't seek on a regular "reastaurant" and you have to look for place that offer food for common folks, not luxury, elegant tourist traps... Something such as "tavern/trattoria/pub" and so on... If you go on certain restaurants, you may only find the rich version of some "traditional" dishes, but they are totally different from the original ones... In both look and taste. Btw, bigger cities offers a huge variety of food from everywhere.
Eating pasta isn't a problem, it's that foreigners always go for the same 5 pasta dishes. Pasta is like rice to East Asian cuisines, it's kind of a base, not a dish per se. Trofie with pesto is different from busiate alla trapanese which are again different from agnolotti al plin or garganelli alla zingara. Leave that pasta alfredo, carbonara or spaghetti bolognese aside, pasta is in various dishes, from North to South.
Now whenever I see the Roman Colosseum @6:16 I, can’t help, but to see MV Goji taking a nice long nap, within the famous structure. PS Love your videos and hoe much time & effort you put into to help teach more people about different countries, and there unique culinary menus in traditions keep up the good work mate.
@@theresemalmberg955 not really. There are soo many books on regional cuisine. As far as I know, there is no really best, or most famous book for any of Italian regions
You know, my maternal grandmother who is Azorean (part of Portugal) feels that Italian USer food diversity & diversity of Italian food in general is severely underrepresented beyond the heavy red sauce based dishes (which give her acidic stomach) plus pizza & pasta, especially given the dearth of bakeries showcasing even the regional stuff that could be brought. It really is a shame how little of the Italian food diversity (in diaspora versions or otherwise) gets shown heeding how rich it is alongside other regional Italian cultural facets. For example, one fairly major stuff of Sardinia that gets used quite often is bottarga, not too unlike using parmesan for bringing savory depth to dishes & is one of Italian regions to get practically no representation abroad at all
That's already happened. Pizza was only eaten in Naples, before it became known as Italian food in America thanks to Neapolitan Italian immigrants, and the rest of Italy had to accommodate the tourists who expected to find pizza everywhere in the country.
@@ehmzedYall give too much relevance to tourists. The explanation is simple: Neapolitans have been migrating to the North since the industrial triangle and during the economic boom the Northern richer regions were full of Southern Italians (and Neapolitans). First pizza was for those in the "Neapolitan community", then it started to spread, bit by bit. That's also how granita, from Sicily, has been a staple of our summers for years, and how cannoli, also Sicilian, can be found quite often (despite the fact that its specific fresh ricotta is quite hard to get)
good video, but i'd probably do a part 2 to it and cover more regions and food that you didnn't cover here. Also, small note, Porchetta is from Lazio, not Tuscany. It's from the town of Ariccia, near Rome.
What are you talking about? Every region has its own Porchetta. One of the very best is from Tuscany. Second best Umbria. It's just roast pork. What a bizarre comment.
@@shakiMiki i am from Italy, been to Ariccia many times over and as far as i know the most famous, most important, most well regarded and easiest to find at the store is the one from Ariccia.
@@mygetawayart That makes your post even stranger. It exists in every corner of Italy where they have pigs. From Veneto to Sicily different versions . You will hear Abruzzi & Umbrians claiming they invented too. Which also doesn't make sense. Castelli Romani and especially drom Bagnaia near Viterbo do amazing porchetta . They use wild fennel flowers to give an unique, distinctive flavour.
I have visited Italy twice and 3 main cities, Rome, Florence and Venice. Oh my my my the food is incredible. Italian food inside italy is sooooo gooood. I recommend everyone who visits Europe should go to Italy. You have probably looked into less than half of what it could offer. When I get married, I'll visit Italy every year to check all the cities and the food it could offer. Very romantic and very beautiful country and the people are so passionate and lovely generally. I also loved the sandwich in the famous All’Antico Vinaio Florence shop. I recommend it, the lines move faster so don't worry about the length of it.
Thank you for this wonderful and very incomplete video. Of course, a 10-minute video about Italian cuisine outside pasta will be "forse" incomplete. But the idea is excellent! And I hope this video inspires more content creators to talk more about the diversity of Italian cuisine.
I'm from Brasil, simply love your chanel and, if you ever come to Portugal - where I live now - please let's meet and get some food here. Portugal has such an amazing cousine!
I love you man, from Italy! People are very delusional thinking that is only pasta and pizza, this misconception has been spreaded methodically by Italian haters, there is a lot more that you can try and discover, loved the video, new subscriber!
Ottimo filmato, complimenti. Mancano alla rassegna molte specialità italiane che anche gli italiani non conoscono. La cucina italoamericana me la devi spiegare perché non la conosco. In Sicilia la cucina è l'incontro tra la cucina italiana e quella arabo mediterranea e sud africana. cmq ottimo lavoro ciao
@@francisdrake7060 I've had Italian beers beyond the standard mass produced ones and they're fine. I just wouldn't rate them over any of the greats from like Belgium or Germany
Then all the Americas have fusion cuisines, even Mexico or Peru when they use chicken and pork, wheat, rice, bananas, onions, mangoes, coffee and sugar. Tomatoes weren't even the same when they were brought over and nowadays Italy grows its own (quite famed) varieties
You are completely right about the north. We have a lot of crossover food. Cheese, truffle, risotto, gnocchi, chocolate and whipped cream are our favourites.
Out of all of the dishes covered here, the artichoke one was the most interesting to learn about even if I have no desire to consume it at all. Just plain neat to find out about all these various dishes that just never come up.
What I'm most interested in myself is the Crossover it has with Greek Food. The South shares so much cultural heritage with Greece. Also impacting Greek and Italian Australian food too
