Thanks to Masterworks for sponsoring our wild pasta adventure! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks 🖼: masterworks.art/pastagrammar
I tried to do the skip waiting list but i had to register first for some reason it wouldn't let me skip I'm in the waiting list don't worry just letting you know. Could i fix it some how?
La cosa bella di questo canale è che, apparentemente, dovrebbe mostrare la cucina italiana agli americani, ma state scavando così a fondo nelle diverse mentalità culinarie italiane che anche per noi è una continua scoperta! Continuate così, ragazzi. Un abbraccio dal Molise!
One of your best videos so far. The 'richness' and complexity of our country is neverending. Food is where it all comes out clearly and undeniably and I hope, actually I'm sure, that this channel is one of those which render a great service in explaining our culture abroad. When it is misinterpreted it hurts, and videos like this explain why.
All countries are misinterpreted in other countrie, Indian food, Japanese food, middle eastern food and yes it is annoying but also sushi they sell in Italy is not real sushi. I think it is normal.
The Prince mentioned a lot of Albanian regions but he missed one. My father’s family is from San Constantino Albanese in Basilicata, north of the border of Calabria. It is also Albanian and is the home of a world renowned Albanian folk music and dance group. Thanks for highlighting our heritage.
Basilicata gets often overlooked and it's such a shame. My mum is from northern Basilicata and i've been there often enough to know how good it is over there. It's kind of a mix of three different areas of influence, Calabrian to the south, Apulian to the north-east and Campanian to the north-west, which all meld together and form something unique but also very recognizable. Also it's one of the safest and chillest southern regions you can visit and its climate varies greatly. I recommend watching the movie "Basilicata Coast-to-Coast" to get a good deep dive into what makes the region so special.
@@mygetawayart my mom’s family is from the Basilicata Campania related area, a village called San Fele. I was disappointed that CNN canceled Stanley Tucci before he got to Basilicata.
Exactly, and actually every Southern Italy region has at least one Albanian settlement. Moreover he also made another mistake: he said that Sicily was the last place Albanian settled, but most recent settlement is the only one located in Abruzzo named "Villa Badessa", established in 1743
Da italiana, siciliana, palermitana vi ringrazio per quello che raccontate e che ci fate conoscere che mi fa apprezzare sempre di più le nostre tradizioni, mai banali!🥰
Superb! Thank you for taking us along - for the drive, the meal with history and music, and for the special pasta lessons. ❤ Eva’s radiant face in Italy.
Vi saluto dall'Albania. Vi seguo sempre e mi piacciono tanto i vostri video. Adoro la cultura italiana, il cibo, la musica, i film ect. Le mie vacanze a Roma sono state una delle vacanze piu belle che ho mai fatto e spero tanto di ritornarci presto. Grazie per i bellissimi video che fate. 💕
The Sardinian Su Filindeu is probably among the most difficult handmade pasta to make because of the extreme fineness of the noodles. On your next trip to Sardinia, it would be interesting to see your reactions watching how it is made, and making a video.
I want to thank that prince for his singing and his inspiring speech that just brought me out of a bad mood and reminded me of how awesome life can be ❤
🥺 this video is..truly something else Beautiful Grazie Eva per mostrare le bellezze della Calabria! È una regione che troppo spesso viene criticata e trattata male..e invece siamo ricchi di bellezza e di cultura State facendo un lavoro meraviglioso
È bellissima. Poco conosciuta e quindi ha questo alone di misteriosità che contribuisce a creare un'atmosfera suggestiva che si sposa perfettamente con i suoi paesaggi mozzafiato. Purtroppo quando se ne parla spesso lo si fa in maniera negativa, e questo ha influenzato anche me fino a un certo punto, però mi sono dovuto ricredere molto felicemente. La Costa Viola è sbalorditiva, ma a giudicare dai paesaggi lungo la Salerno-Reggio anche il resto della vostra regione sarà impressionante!
I really enjoyed this episode! These are the types of surprising interactions, unplanned, that make for the most pleasurable travel experiences. Very fun to watch.
This was awesome. The views of Calabria, the story of the people, the history, the pasta and the pasta making skills. When food is that simple it has to be good. Loved this video
Anna I This is why we know we can trust what we hear on Pasta Grammar. Unlike a certain world famous chef who puts peas and mushrooms in "carbonara," or that Giada chick who adds cinnamon (!?!?!), when Eva says something is so, it is so. Careful honesty. You don't see that much anymore.
I think Eva know how difficult is made the Filindeu (a Sardinian pasta) and if you watch some videos on RU-vid (there is one for sure) you can realize why she's so "diplomatic". 😉 PS Eva, se dovessi leggere: la prima pasta non somiglia, almeno nel risultato finale, alla Fregola Sarda?
@@quiricosolinas7876 Oddio, dovresti dirlo ai tuoi compaesani anche, ora non posso andare troppo indietro nel tempo perché mentirei (nel senso che onestamente non me lo ricordo, facevo il militare a Macomer, anche se me sa la mangiai a Bosa Marina la prima volta), però qualche anno fa a Sant'Antioco ricordo che la chiamavano Fregola (magari lo facevano perché ero un turista, non lo so). Comunque non è un problema, se si chiama Fregula, così la chiamerò. 👍
when you say at the beginning of the video that you go north you are not compleatly wrong, you know, because calabrian moutains are geologically speaking (stricto sensu) Alps. we geologist call them Calabrian Alps, so that's why you have this narrow valleys and landscapes that resembles actual alps, the origin and the composition is very similar because it's a piece of alps that has migrated in the south of italy
This was incredibly interesting. The food looked magical. The color was so deep and rich, but I knew without a doubt that Eva would figure it out. Really looking forward to you making it on PG. Harper, you are an integral part of everything. You explain everything so well in detail, that we can almost taste it. Thank you.
It's places like Civita and experiences like you had at that restaurant that make me want to move to Calabria. Completely unheralded, untouristed yet beautiful and surprising. Reminds me of how we literally stumbled upon the 500th year anniversary celebration for Cosenza's church; something that would be overmarketed and overhyped and over attended to the point where its charm is lost if it'd occured in the US or just more well-known places in Europe.
Its truly inspiring to see the artisan nature of pasta and how Italy adapted by so many different regions....Eva is a natural teacher, Harper is just a lucky man!
Se avessi saputo che foste a Civita vi avrei fatto visita, non vivo lontano da lì. Comunque contentissimo che abbiate parlato della cultura arbëreshë, abbiamo un sacco di piatti sconosciuti a molti che vale la pena far conoscere. P.S. il ponte che sembra uscito dal signore degli anelli si chiama ponte del diavolo, c'è una vecchia leggenda al riguardo.
Wow. Just wow. This is definitely my favourite Pasta Grammar video now. Will definitely try making shtridhelat, and I will most definitely follow that consiglio by chef Algeri: if I break the pasta I will just put it back together and won't tell anyone 😁
I'm glad to see this video because I know Civita and Kamastra very well, you gave them the chance to let people know the amazing history there is behind Civita's existence. Grazie Eva per far scoprire un angolo di Calabria conosciuto a pochi.
How amazing and varied Calabria (and Italy as a whole) is. It's easy to understand how a country so beautiful inspired the Renaissance. From art, fashion, music, literature, and cuisine, Italy's history and influence from the influx of different cultures all became a wonderful masterpiece. Thank you for sharing your glorious adventures❤️.
I'm always blown away when you give us a tour of Italy. From the countryside, and mountains, to the very old architecture's of stone, that each one has a story all its own. The food is the cherry on top. The icing on the cake. IMO, Italian food is the best in all the world. Bravisimo. And grazie. From Washington state.
What a FANTASTIC episode. History, food, and how the two are hopelessly intertwined. Incredible. Now take this concept across he country. (Come on, it’s Italia. Every 5km there’s a whole story like this, different from the one 5km ago.)
The Chef is both a natural teacher and so natural on camera. Both of you should produce a show or two with him showing more Albanian/Italian dishes. I would be excited to watch them.
That's so amazing! You met a Prince 🤴. Memories of a lifetime. I just love Italy, we want to travel there again. I just love your RU-vid channel. Thank you for sharing.
Grazie mille per questo video. Come un albanese (sebbene dall'Albania) mi sento così orgoglioso della cultura arbereshe. Il vostro canale è il mio preferito su RU-vid. Saluti 🇦🇱 🇮🇹 🇺🇸
Wow...this new video was so interesting...not only about pasta..but descover this beautif Italian gems ...history...and of course new way you can mix flour water egg...
I’ve watched countless videos of yours but this one had me feeling everything, from childlike awe and wonder to downright envy to an unquenchable longing for something I can’t even name. This was beautiful and emotional and so human. Thank you!
Ne è venuto fuori veramente un video molto interessante, anche con qualche nota un po’ nostalgica/folkloristica (riferendomi a quei signori di origine albanese). 😊
Thank you so much for sharing the history and traditions of this part of Calabria with me. I didn't know that Albanians relocated to southern Italy. As always, my deepest thanks for the hard work that you both do to share culture and history with the world. God Bless You and Your Family 😊
Now I can’t be sure and I might be wrong but this owning bits of art sounds to me like a scam, I personally would never invest in such a thing but my advice to anyone who is interested is do the research first.
Eva , and Harper you always seem to out do the previous videos. Civita, how charming, and so incredible , the narrow lanes, I am in awe of your travels. The Chef was so giving ! He shared all of the little secrets that made recipes end result exactly perfect . I can not say thank you enough! I am a huge fan . Someday when I can I will join your pasta grammar tour . thank you, merci, gracias, efharisto, Grazie
Hi Eva and Harper, I think this video ranks among your top 10. You’re excellent story tellers - congratulations! Well done and keep up your impressive work.
This video was a wonderful feast: the beautiful Calabrian countryside, the lovely and talented host and hostess, the marvelous prince, the festive dancing, the ebullient music, the generous chef, the perfectly imperfect pastas. This was one of Your most delicious videos. Che bella cosa!!! ❤
Loved this video and it also shed some light on family stories about how my great grandmother and her sisters would speak in Albanian when they didn’t want anyone to know what they were talking about. I now see the Albanian - Italian connection which shows up in my DNA too. These videos teach so much while being so fun! Thank you Eva and Harper!
Wow! It looks amazing! And also the place itself. How incredible that the Alberesh community keeps its culinary arts, that marry exceptionally well into the surrounding more "mainstream" Italian (Calabrese) traditions. Another local community is the Griko community, which I also find highly interesting and worthy of your visit. However, the "dromsa" remind me of fregula from Sardinia. Would you consider show-casing that type of pasta (and also other types of Sardinian pasta such as malloreddus and the amazing seadas)? Please please, it's time you guys went to Sardinia and did a few episodes there!
Your best video yet!! Beautiful videography, editing, narrating, and hosting. Francesco is a wonderful teacher, and that area around Civita is so unique. We've eaten at that restaurant and the owner is a friend of my husband's cousin there. The hike down that gorge is spectacular and there is a fantastic raptor sanctuary worth a visit!
That was amazing!! What a beautiful experience and such kindness of the people there!! You were in the right place at the right time. Isn’t life amazing when everything aligns for the perfect moment .
In their later years, my Calabrese parents would often make Pasta with Parika. My mom would say the trick is not to cook the paprika too long or it would turn bitter. I never tried it but now I'm inspired to. Thanks for an interesting and fun video!
An outstanding episode! Thanks to your noble hearted, Albanian dinner companions and to Chef Algeri Franscesco. Your channel is ia culinary and cultural infusion to us. Thank you. Both of you look happier and younger with time. It is the love and good food.
Dear Eva n Harper, l just discovered your interesting n educational videos on Italian cuisine n traditional cooking on Sep 12th 2023 n have been binge-watching nonstop. I immediately subbed n continue watching because l love your videos n sense of humor n Eva's finesse n genuineness in her cooking abilities n of course her beautiful hometown of Calabria. I truly love watching the stunning sceneries of Italy's countrysides n the Renaissance Era catholic churches n her history! Went on pilgrimages to Rome, 3 times n was captivated, but all we knew was Pizzas n pastas. But with PastaGrammar, l saw more varieties of food in the different regions of Italy. I am Singaporean of chinese descent n cant help noticing in this video "inifinite loop of pasta"(stretched pasta), is very similar to Chinese homemade pulled/stretched flour noodles from China n Mongolia, because l have eaten this stretched noodle in a Chinese restaurant, in of all places, Kobe, Japan, where l was on vacation n in China too. China's History was recorded back more that 3000/3500 yrs ago but actual fact was 5000 yrs ago(with recent archaeological findings dated back some 5000 yrs ago). I was just wondering, could Marco Polo hav brought back chinese noodles making technic n rice porridge, (pot stickers or dumplings n ravioli, we have similar noodles in shapes n sizes from China n Mongolia too) during his stay in China. I welcome anyone who are well-versed with Venetian Marco Polo's voyage to China history, to chime in. Thank you again to Eva n you, Harper, pse do continue your interesting videos abt food in Italy. ❤🙏
A terrific video. A moving exploration of a particularly unique historical community that is presented with the sense of place of an exceptional natural and cultural locale. Your work is deepening and becoming more empathic and intuitive. Very warm and poignantly engaging. Transcendent. Thank you!
That was so fascinating! When he made the first pasta by “baptizing” the flour with oregano I was amazed at the end result. Thank you for sharing your experiences of meeting the Prince and learning new pasta techniques!
This was INCREDIBLE and I look forward to visiting this amazing place! Thanks so much PG for helping us discover places like this which add to the variety, depth, respect and acceptance of other cultures that Italy has to offer. I will share this with my Albanian-American brothers and sisters! 😘🇦🇱🇺🇸🇮🇹☮🙏
This is the best food and travel show I have seen since Anthony Bordain passed. I hope you can show us more of this beautiful country and it's people. You both feel so fun and warm. Thank you for what you are sharing
It’s a long story, but basically figured out a solution to a problem where RU-vid was washing out the colors and contrast of our videos. Seems to be a widespread problem, actually
This video was so interesting... makes me wonder what other ethnicities ended up in Italy hundreds of years ago. What other influences did the Albanian community have in Italy? Are there any Albanian words that made it into the italian language? Is there a different dialect in that area you visited? I'm going to have to try to make those two pastas!
Wow what a great video I loved seeing different areas in Italy with less tourist This looked like so much fun thank you for taking us along on your beautiful trip!!
I love how Eva doesn't play ball with the requirement to fit in with a neat RU-vid conclusion regarding the question of the most difficult pasta - much to Harper's mild chagrin - but shows what a good team they are, that such wrinkles can be so smoothly ironed over - just as if it were a length of the finest Venetian silk moiré!😄
This pasta reminds me a bit of chinese handpulled noodles, with the 8 shape especially, but the dough is different and of course the use of olive oil, i really would love to try it!
Definitely one of the best of your videos. A beautiful journey of discovery meeting lovely people and learning of their history and food (and the techniques!). So wonderful that a simple quest for a pasta would lead you into this sweet rabbit hole. But typical that you never separate the food from the culture and history. Food is a living history. Mille grazie, Ava and Harper!
Oh my goodness...I want to jump on a plane and go tomorrow. I love Aka Maria, but this is my fave video so far. Discovering is living. Grazie mille Pasta Grammar.
My family is from siciliano and by far this is your best show yet! I absolutely loved it and the chef was fantastic. Such a beautiful place that still cares about old customs.
I agree with others that this is one of your best videos ever! What a find, and what magic you discovered by chance. Kept thinking how the production quality of your videos rivals anything travel shows I've seen on TV. I happen to know that your production team is MUCH smaller. (Like a team of one!) Kudos to you both.
Wonderful wonderful video! The location, the atmosphere, the people, the food, absolutely awesome. Loved that Eva learned how to make the pasta and plans to make it at home. Harper: "The Southern part, of the Southern part... of Southern Italy. Just say the Western instep of the boot! LOL
