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Tomato Sauce: Italian pros' reactions to the most popular videos worldwide!

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Chefs Cristiano Tomei and Andrea Aprea with food critic Gabriele Zanatta are the Italian professionals chosen by ItaliaSquisita to comment the most popular videos on tomato pasta sauce, the most iconic Italian dish in the world.
Two different series close with this new episode: the first one is the 2020 series dedicated to spaghetti with tomato sauce by the great Italian chefs, the second is the series of the Reactions that began with the legendary episode on Carbonara. Someone will be very upset, some certainly less, what we can guarantee is that the upcoming new series will not let you down...
Giada Makes Parmesan Pomodoro Pasta | Food Network 0:44
How to Make Fresh Tomato Sauce | Mad Genius Tips | Food & Wine 4:49
Sauces | Basics with Babish 6:23
Roasted Tomato Sauce | Adam Ragusae 9:12
Martha Stewart's Famous One Pot Pasta Recipe 11:57
Watch the whole series "the reaction of Italian chefs to the most popular videos in the world": https: // / watch V = CqdqG ...
Spaghetti with tomato sauce by great Italian chefs: https: // / watch V = AZ1ku ...
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Опубликовано:

25 авг 2024

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Комментарии : 1,3 тыс.

@fabioconsonni3232 3 года назад

Martha Stewart: già che ci sei aggiungi anche il detersivo, così la pentola resta lavata. (cit.)

@HenryLeslieGraham 3 года назад

ummm. è uno scherzo? ? Non li ho sentiti dire quella

@pigioilgrigio 3 года назад

hhahahaagh

@fabioconsonni3232 3 года назад

@@HenryLeslieGraham ho scritto (cit) perchè la battuta non è mia: non mi volevo prendere l'onore.

@kakashisensei8656 3 года назад

The last one is real horror 😱😱😱

@micaelaborja5060 3 года назад

🤣🤣🤣

@anikinrodriguez1221 3 года назад

Babish: **EXISTS** Italian Chefs: *”OH BOY HERE I GO KILLING AGAIN!”*

@patisserie1524 2 года назад

He burned that garlic.. Sorry for him tho!

@ADankViking 3 года назад

"How do you explain Americans have no shame over onion and garlic breath?" I must admit that I laughed out loud. Please do keep these excellent reaction videos coming.

@Dracounius 3 года назад

if 3 cloves is "shameful garlic breath" they would die if they saw korean food xD

@greenmachine5600 3 года назад

@@Dracounius lol true.

@sifasmr6450 3 года назад

I don't know but in Italy if you eat 5 piece of garlic and one onion you can kill mosquito and the person 🤣

@Dracounius 3 года назад

@@sifasmr6450 thats korean breakfast

@sifasmr6450 3 года назад

@@Dracounius ok see the other video and in every video recipe you find garlic and onion, and it's American chef in 90% case

@soundofsilence... 3 года назад

11:49 "io gli consiglierei di usare le foglie del pomodoro, che sono velenose" mito 😂😂

@ginojansen2708 3 года назад

Watching italian chefs get a heart attack over Adam breaking pasta, is what I dreamed of seeing one day. Can't believe it actually happened.

@chronic_daydreamer 3 года назад

I know. This whole video is a stereotype fulfilled lol.

@andreamaccarrone4169 3 года назад

I hate Adams videos, he makes them sound like he’s the best cook on YT, so I’m glad they made fun of his cooking.

@aylmao8723 3 года назад

Adam and Babish are both mediocre cooks at best but at least babish fanbase can recognize that, Adam's fans are just so in over their heads it's laughable

@khartoumist1031 3 года назад

@@aylmao8723 THIS IS SO CORRECT

@orsors2129 3 года назад

Those burnt tomatoes weren't going to give the sauce a 'smoky' flavour. It was going to taste burnt.

@ludovicogermino2159 3 года назад

La mia mente proprio non riesce a immaginare Tomei e Aprea nella stessa stanza. Sembra l'inizio di una barzelletta. Fenomenale.

@chiaraferrara8858 3 года назад

e l'uva passa

@gcitser1527 3 года назад

"I suggest he use the leaves of the tomato, that are poisonous" Jesus Christ lol.

@malavisengupta9555 3 года назад

This group is just savage and I’m here for it.

@rextremendae 3 года назад

Pfft, he was being polite. Neapolitans would typically threaten to cut off a piece of your flesh and use it grate (like cheese) over their own pasta.

@alessiopompili8090 3 года назад

garlic is not used in pasta with tomato sauce. It is an insult to the recipes of Italian cuisine. Fome doesn't put onions.

@JohnDoe-wd4fr 3 года назад

@@alessiopompili8090 what?? Whenver you start a tomato sauce you use 1 to 2 garlic cloves on low temperature with olive oil. This is how they do it on their vidoes. This is how every nonna does it. Tu sei italiano ma non sai le principe.

@JohnDoe-wd4fr 3 года назад

@@gb219 lol, i live Albania, literally accross the Adriatic Sea from Italy and have been cooking profesionally.

@natsurusenou131 3 года назад

Me: Hey that looks good These guys: Che schifo! Me: Che schifo!

@Alexander_Isen 3 года назад

LMAO

@marcopoggioni7358 3 года назад

Bravissimo hai sbloccato il soprannome di pecora

@marcopoggioni7358 3 года назад

Comunque fa schifo per davvero

@domeniconegro 3 года назад

@@marcopoggioni7358 ma quale pecora, quello del commento è un famosissimo meme, non il suo pensiero ahah

@marcopoggioni7358 3 года назад

@@domeniconegro lo so 😅

@BasterThanLight 3 года назад

The moment when the man broke the spaghetti in half their hearts were broken in half too

@user-ADystop 3 года назад

mine too

@bertobrb 3 года назад

who cares

@BasterThanLight 3 года назад

@@bertobrb all pasta shapes have their own length for even cooking and texture purposes, making overcooked broken pasta is literally shit for your stomach and taste.

@bertobrb 3 года назад

@@BasterThanLight no, it’s not, it does not affect the cooking time, nor the taste it just makes spaghetti shorter. I prefer it longer, but if someone prefers it shorter, are you the boss of them? It’s pretentious bullshit

@BasterThanLight 3 года назад

@@bertobrb if you want shorter spaghetti buy another type of pasta

@EJSaxton 3 года назад

Adam got roasted as much as his tomatoes lmao

@ScumbagKazuela 3 года назад

He commited an even worse crime than putting garlic, of course they were going to put him into the meat grinder

@nostr4black390 3 года назад

Tomei’ “Il mistero è la carota che compare e scompare, che cosa ci farà?”😅😂

@sifasmr6450 3 года назад

confido che l'ha mangiata XD buttarla sarebbe uno spreco

@pornochef 3 года назад

Beh, io a quella avrei dato volentieri un paio di idee su come usarla.....

@thefareplayer2254 3 года назад

Me: “I love Babish and Adam Ragusea!” Me, watching these videos: “Yeah! Roast them alive!”

@bracco23 3 года назад

I love them too, but they both have some horrible things sometimes.

@Kceam 3 года назад

@@bracco23 Their recipes are not horrible, I'm sure most of the recipes in this video taste great! These Chefs comment on how they are not traditional italian cuisine/how they break with it. Which I understand, it can be annoying if someone calls a recipe a traditional name and shows something different! But in some cases they just say “tomato sauce recipe“ which is what they are showing, not all of them are claiming to do it in a traditional italian way, it is still a sauce with tomatos that may taste good...

@GioeleGuenzi 3 года назад

I think that the sauce made by Adam Ragusea was not horrible. Only some minor tweaks and his version of the SAUCE (only the sauce not the pasta) would be spectacular.

@Mandragara 3 года назад

All of their recipies are terrible IMO. But to each his own. I'm sure they don't taste bad per-se, but just really confusing from a taste point of view.

@thomy2562 3 года назад

@@Mandragara WDYM, what is wrong with adams brown chicken risotto or spaghetti and meatballs and so on?

@ryoshinbig846 3 года назад

10:05, that moment when Gabriele Zanatta thinks "It's getting harder and harder to defend those guys"

@linda8961 3 года назад

Mi è piaciuto moltissimo l’atteggiamento del giornalista Zanatta che ha cercato di mantenere la mente aperta per provare a comprendere alcune scelte.. certo all’ultimo video non ce l ha fatta nemmeno lui 😂 povera pasta al pomodoro!

@olmohauner7082 3 года назад

Mente aperta con il piatto con le croste e 5 spicchi d aglio con olio bruciato???

@AF-if1vx 3 года назад

A me, invece, è piaciuta la risposta di Tomei alla posizione "relativistica" di Zanatta: tolleriamo modifiche solo se hanno un motivo.

@olmohauner7082 3 года назад

@@AF-if1vx quella è perfetta

@marcusov1999 2 года назад

Peccato che loro sono chef serissimi e l'altro scrive...

@hapdane5938 Год назад

La stessa mentalità aperta di quei critici che definivano "arte" l'orinatoio di Duchamp e che hanno finito per portare i musei attuali ad avere banane attaccate al muro con lo scotch. Allora diciamolo ad alta voce quando un piatto fa schifo, prima di ritrovarci in un futuro dove i cuochi stellati faranno la cacca in pentola per poi dirci che è "tutta una questione di gusti".

@zrobeast 3 года назад

These guys were the most brutal of all the chefs I’ve seen in these reaction videos, especially the dude on the left.

@Mandragara 3 года назад

The recipies were especially bad though this time. Cheese rind lady and "one pot wonder" lady deserve a trophy

@angelamerola8167 3 года назад

brutal? maybe, but unfortunally they were right... no one deserves those dishes, no one

@karlm1495 3 года назад

Every Italian react like Cristiano Tomei looking this video... Trust me (I'm italian and i worked as chef too)... xD

@mauriziolelemosina8725 3 года назад

The dude on the left is only a "michelin chef"

@Adam.P 3 года назад

No, the videos were just brutal. 5 cloves of garlic and rinds from Parmesan cheese thrown in with tomatoes and whole carrots? And the pot mess which would leave your pasta with starchy water . Pasta is cooked in a large pot of boiling water to remove the starch.

@jonizajmi9992 3 года назад

Please invite Tomei again for other reaction videos, he gives life to the group and kept making me laugh! Love the Italian sense of humour, saluti

@Schandmowl 3 года назад

Yes, man is awesome.

@MrBilioner 2 года назад

Yes especially when they go crazy over braking the pasta as well as the "onion pasta tomato sauce soup" part. Havent seen such good reactions in a while :D

@marvihaemmer9881 3 года назад

Grazie for bringing authentic italian kitchen to us🇮🇹

@kaib5048 2 года назад

If I’m ever feeling down I just watch the reaction to Martha Stewart 😂😂👍 these two guys are amazing chefs who have put in years of discipline, study and hard work into the art of cooking and she just throws everything in a pot 🥳

@TheNico74123 3 года назад

Hello, I really like the content of this channel. I'm French and don't speak Italian, and, as opposed to the other videos, the subtitles are really hard to follow. I have the feeling they just appear a bit too late to be synchronised with the sentences of the hosts. I understand the hosts speak a lot and they sure do speak fast, but that's the first time I struggle to follow a video on this channel and I'd like to point it out. Please continue to show us your admirable passion for Italian cooking.

@TettaVolante 3 года назад

Since you're French I'll ask this: that you know of, is there a dish made only with potatoes and (I think) milk and butter? When I went to Paris I got to ate this dish in a resturant and I've never been able to find it ever since. The potatoes were cut quite slim and stacked on top of each other.

@MsTapenade 3 года назад

Sì t'as besoin d'aide demande á moi sans soucis, dis-moi s'il y a quelque passage qui t'interesse en particulier. Love from ita.

@anthonysiu6010 3 года назад

@@TettaVolante based on your description sounds like Pomme dauphinoise or potatoes au gratin

@PatatasCuitas 3 года назад

@@TettaVolante French here. It makes me think of Gratin Dauphinois (which usually also includes cream, nutmeg, and a bit of garlic but you may not have noticed in your plate).

@chest1 3 года назад

@@TettaVolante you seem to describe "gratin de pommes de terre" or potato gratin. Not sure how this recipe is typically done in the US (or wherever you are from), but they way I know it is that you slice potatoes tinly, stack them in some container, similar to ratatouille confit byaldi, then pour a mix of cheese, milk, cream, butter, ... over them.

@matnovak 3 года назад

Adam: "call the pasta police" Pasta police:

@francescovaresi7751 3 года назад

Un aggettivo per riassumere tutto ciò che abbiamo visto in questo video: INQUIETANTE

@Stonesthrow10 3 года назад

Tubers: "Here's my take on the classic Italian tomato pasta sauce." Don Zaluchi:"I don't want it near schools - I don't want it sold to children! That's an infamia."

@sabatino1977 2 года назад

In my city we'd keep the traffic with the tiktokkers. They're animals anyway so let them lose their souls.....

@Giuseppe-yn3ub 3 года назад

credo che il pomodoro da insalata grattugiato messo a crudo su quei noodles (non ho il coraggio di chiamarli spaghetti) sia una delle cose peggiori che abbia mai visto su questo canale.. edit. Mi correggo: arrivate alla fine...

@marcopalozzi1316 3 года назад

infatti appena ho visto quel pomodoro mi sono chiesto ma quello non per fare il sugo. Un offesa vera alla nostra tradizione culinaria, poi aglio burro su qualsiasi tipo di pasta che vogliono replicare questi anglosassoni. Dovrebbero studiare per proporre piatti della nostra tradizione

@gabriellaveneroni8651 3 года назад

l'ultima è come un incidente, terrificante da guardare ma non riesci a distogliere lo sguardo

@zora5823 3 года назад

😂😂 questa puntata è degna di ricevere premio oscar horror 😂😂

@j.martinez9618 3 года назад

Peor es la cebolla, el ajo y la albahaca cocidos del final!

@ivansimonetto8957 3 года назад

Veramente da film dell'orrore Ognuno fa quello che gli pare, ma non si dovrebbe consentirgli di chiamarli spaghetti al pomodoro, dategli un altro nome. E chi dice in qualsiasi momento la parola Italian andrebbe portato in tribunale

@raffaeleirlanda6966 3 года назад

13:30 "The ancient Military Camp Lunchtime Cauldron Soup had more sense than this dish!" He speaks the truth, folks! 🤣🤣🤣

@abdallahnasser4501 3 года назад

And that’s why the guy on the left has clinical depression now.

@mylunch9844 3 года назад

Un buon piatto di pasta al pomodoro si mangia qui in Italia, sia per i materiali primi che per le tecniche di cucinare, punto e basta! 👍👍

@eddie6907 9 месяцев назад

Esatto

@cesarefrancescoriggi 3 года назад

Non esiste un cuoco più simpatico di Cristiano Tomei 😂

@giovanniriccardofagnani2675 3 года назад

Lo Basso

@fatso2894 3 года назад

Carlo Cracco è simpatico dai

@Davide-xk4bg 3 года назад

Max Mariola

@nellogradira7179 3 года назад

@@Davide-xk4bg Un programma con tutti e due sarebbe favoloso

@danilopetkovic6793 3 года назад

Dopo il primo video pensavo che Italia dichiarasse la guerra agli Stati Uniti. Generale Tomei commincia l'attaco!

@zuiloves88 3 года назад

its the way they HATED every single recipe for me.... i love it

@frempy4426 3 года назад

Yeah I love Babish and Ragusea... But I can see these guys’ point pretty easily. Especially with the burnt tomatoes lol

@Gomlar 3 года назад

@StavroGavro no it's not. LMAO

@sonofaquack6987 3 года назад

@@Gomlar lol you know the saying. Dont knock it until you try it. Besides, I bet Babish and Ragusea can cook miles better than whatever a random commenter on the Internet makes. Besides, not the best advice comes from random people on the Internet.

@Boxmediaphile 3 года назад

@@sonofaquack6987 I use babish a lot but coming from an Italian heritage I stay away from his Italian dishes

@mattiatorre6665 3 года назад

11:48 "io gli consiglierei di usare le foglie di pomodoro che sono velenose" ahhahahaahahha non ce la posso fare, troppo forte Tomei🤣🤣🤣

@unamarmotta2 3 года назад

Vogliamo più Cristiano Tomei! I suoi interventi mi hanno fatto morire dal ridere, finalmente qualcuno con il coraggio di dire che queste ricette fanno schifo!

@sifasmr6450 3 года назад

guarda se leggi i commenti degli italiani non trovi uno che difende la versione americana della nostra cucina XD

@christianfarina3056 3 года назад

Qualunque ricetta italiana secondo gli americani: aglio, olio, burro, aglio, olio, un altro spicchio d'aglio, pasta stracotta, aglio, olio e per concludere un altro spicchio d'aglio.

@raffaeleirlanda6966 3 года назад

Per non domenticare l'abuso di panna da cucina che mettono nella carbonara o nei piatti italoamericani come le fettuccine Alfredo, o l'abominevole Chicken Parmesan...

@Claudio.Castellani 3 года назад

E non leggo falsità in questa tua considerazione

@carloboccher 3 года назад

Quella di aglio e burro sarebbe cucina francese, mica italiana...

@sabatino1977 2 года назад

Scusi ma non siamo tutti animali qua.

@danyeh5905 3 года назад

L'unica cosa che mi ha sorpreso veramente è il comportamento di chef Tomei, che da buon toscano, vedendo quell'ammasso immondo di biomassa non ha iniziato a bestemmiare come un indemoniato....chapeau per il self control!

@PlaguePriest88 3 года назад

this is the funniest one yet but above all - informative. I really enjoyed it, please keep making them

@henhaooahneh 3 года назад

Salve, sono spagnolo e questo video rassomiglia tantissimo quelli dove gli americani cucinano una paella. 😂

@lucaferlisi2486 2 года назад

Traumi

@Bnatek 2 года назад

Europa inventa, America destruye

@camporosso 3 года назад

Uno dei video più divertenti di 'sto canale, un abominio dopo l'altro ahahah! Giuro non saprei dire qual è il peggiore. Ma nel rovinare una semplice pasta al pomodoro sono stati creativi, va riconosciuto.

@emameyer 3 года назад

Martha Stewart giustamente e' finita in carcere.

@Adam.P 3 года назад

In jail. one pot cooking becomes convenient. Now we know where she got that idea from. She's making prison food.

@fatso2894 3 года назад

@@Adam.P AHAHAHAHAAHAHAHAHAH CAMADONNA

@alpavlich6189 3 года назад

Purtroppo ci è finita per altre cause, andrebbe semplicemente presa a sberle tutti i giorni per mezz'ora...e due volte la domenica

@rafaelvicho3551 3 года назад

It is cool to see how these chefs share their different opinions based on what they are watching. They know how to agree to disagree in a civil way.

@7rays 3 года назад

DeLaurentis is absolutely clueless, while Martha is criminally insane

@DeltaAssaultGaming 3 года назад

She hot tho

@hypernature 3 года назад

Marthas recipe was created by an italian homecook who taught her to her son and someone from Marthas staff tried it and developed. So yes, Marthas is the most authentic italian, created by an italian mother, shown to his italian cook son to be developed and finessed for Martha

@noname-ms9we 3 года назад

"log of basil" im dead hahaha☠️😭😭

@user-my3vo5zp1r 2 года назад

That made my day 🙂 the reactions were so candid and humorous; love it! 🤌

@lexkz 3 года назад

10:31 "you can actually pinpoint the second when his heart rips in half"

@MarioFeronee 3 года назад

Alla seconda ho sentito una fitta al cuore Edit: ho visto l'ultimo

@antistiolabeo8950 3 года назад

Presumo che a quel punto il risultato sia stato un arresto cardio-circolatorio in piena regola. Credevo che ormai tutti i connazionali fossero al corrente che avvicinarsi a questo tipo di reinterpretazioni pseudo-italiane della cucina tradizionale costituisse un serio rischio per la salute e fosse quindi consigliabile soltanto in assenza di patologie pregresse.

@itsgeegra 3 года назад

The dream of seeing someone talk crap about Babish and Ragusea comes true.

@cepenica1 3 года назад

Well Adam sounds like he invented all food... and life.

@underdude9818 3 года назад

Just go on /ck/ and all you see is ameteur chefs ripping into both of them lmao

@itsgeegra 3 года назад

@@underdude9818 aye it's the antidote to Reddit and RU-vid fawning over them like they're anything more than decent home cooks. Babish is particularly bad, he's a better cook than Adam but his total lack of culinary creativity is a terrible failure.

@grandpriestess1042 3 года назад

@@itsgeegra what dishes have you personally invented?

@itsgeegra 3 года назад

@@grandpriestess1042 that's no what I'm talking about - I'm talking about developing ones own recipes, which I do! And have done many times. Babish doesn't - or didn't when I watched him last. I'm better off watching Kenji, or Chef John directly and cutting out the middle-man.

@trickydick6152 3 года назад

Non c'è bisogno di essere uno chef per vomitare vedendo questi video. Basta essere italiani.

@raffaeleirlanda6966 3 года назад

Basta avere buon gusto al di là di qualsiasi nazionalità...

@trickydick6152 3 года назад

@@raffaeleirlanda6966 Ma il buon gusto mica è un dato acquisito. Fatti un giro qui su yt sui piatti italiani cucinati da stranieri e poi ne riparliamo.

@raffaeleirlanda6966 3 года назад

@@trickydick6152 Intendevo che qualsiasi persona di buon gusto vomiterebbe al di là della nazionalità... 😀😎😘

@edoardofestarovera8777 3 года назад

La cosa sconvolgente è che persino un italiano che sa cucinare poche cose sia meglio di questi chef americani subumani

@fioraletiziacaliolo504 3 года назад

Mio Dio mettono burro da per tutto gli americani nn parliamo dell'aglio🤮

@starfthegreat 3 года назад

Waiting for Adam Ragusea to write/film a super long response to this video

@woodonfire7406 3 года назад

Aw man I wish he did watch this video hahaha

@meschadarc141 9 дней назад

i loved every second of this reaction video, as i usually do. please keep them coming! (and, in the meantime i am learning how to cook properly.)

@kaka101189 3 года назад

quando adrea aprea ha detto "le penne so diventati paccheri" sono morto dalle risate

@drake7729 3 года назад

Il cuoco a sinistra è fenomenale : "Un pò di dolcezza si".

@sherryimmediato5747 3 года назад

As a 2nd generation Italian American, I thought I knew how to make tomato sauce. Yikes! I’m on the next plane to Italy (in a year ???) to go to the source and get re-educated. Mea culpa, my Italian cousins! For now, I will practice with the help of your videos.

@Julie-nx2ep 3 года назад

Oggi si sono aggiornati. Nessun piu' fa la pasta al pomodoro così. Avete ragione, e' allucinante!!! 😉

@biplanecurious943 3 года назад

These videos always make me want to go to Italy lol

@edoardofestarovera8777 3 года назад

You have to trust me,i'm italian and you will never eat better in any other place than here

@canaldofrank7122 3 года назад

@@edoardofestarovera8777 As long as he goes to real restaurants, good trattorias. I've been in italy for a time and the good food is great, the bad food is really disappointing

@woodonfire7406 3 года назад

@@edoardofestarovera8777 France?

@PurushNahiMahaPurush 3 года назад

@@edoardofestarovera8777 Spain, France, India, China, Thailand, Mexico?

@ioannistournas8018 3 года назад

I love the “trust me” responses on RU-vid. Yes, why not trust a random stranger from the comment section of a video, that’s probably going to work just fine

@masterxk 3 года назад

So are we gonna get professional chefs roasting cooking tubers now? Because boy im ready for a 3 entrance meal Greetings from Mexico

@passiveagressive4983 3 года назад

The guy in the plaid shirt is freaking out❤️❤️❤️😂😂😂

@TheOneMastodon 3 года назад

Ma mans said "Stop it, I'm going away" and stood the fuck up to walk off 😂😂😂😂

@Bigsnake210 3 года назад

Mr. Tomei's argument about the reasoning behind cooking methods at 8:45 hits the nail on its head, he managed to encapsulate the annoyance some cultures have about bastardization of their traditions in a nutshell, bravo.

@treewasher 3 года назад

I also liked the way that he expressed that idea. I'd like to see more videos with this trio. I'm still very new to Italian cuisine, but one thing that I've really enjoyed is learning (in Italy) the _why_ between the 'what' and 'how'; that's helped me better understand why some Italians react so passionately to what to them isn't just sacrilege, but ignorance.

@Xorrin 3 года назад

Contamination is good, but you have to do it right. The first recipe for example: What's the point of putting so much garlic, carrot and the parmigiano in that way, you have to remove them before using it and they give 0 flavour to the sauce. If we use soffritto for the sauce there's a reason. The one pot pasta are a disgrace cause every ingredient has a different cooking method and timing, you can't put raw onions and raw pasta with water and boiling them at the same time

@bassamalmulhim67 3 года назад

When they started clapping i lost it 😂😂😂😂

@BavarianMWorks1 3 года назад

I can't stop laughing at their reactions 🤣

@FLGurl Год назад

This is way beyond awesome sauce. Just ❤ how all three of these gentlemen responded to the recipe's being presented before them. Makes me want to watch this channel even more so! Grazi!

@zamiyaFlow Год назад

I had no idea you could just toss solid blocks of parmiggiano into a pot luck, alongside a ton of basil, tomatoes, 5 cloves of garlic and a carrot. Thanks Giada!

@marconardi4812 3 года назад

The reason behind butter for "Salsa al Pomodoro" in every recipe, out of Italy, is for a famous cookbook called "Marcella Hazan - Essentials of Classic Italian Cooking" Most famous RU-vid's cooks, outside of Italy, rely on it for Italian recipes. In the book you can find a recipe for tomato sauce where butter is used together with one onion and some "pelati" Il motivo dietro il burro per la salsa al Pomodoro, fuori dall'Italia, è un libro di cucina italiana chiamato "Marcella Hazan - Essentials of Classic Italian Cooking" I cuochi più famosi della scena di RU-vid, all'estero, si affidano molto a quel libro per le ricette italiane, spesso lo "sponsorizzano" anche. Nel libro, tra le varie ricette, si trova una ricetta per la salsa al pomodoro dove viene usato il burro, insieme una cipolla e dei pomodori pelati

@limpyu_600 3 года назад

Bruciate quel libro XD

@drake7729 3 года назад

è un libro non veritiero, da denuncia quasi,seriamente.

@Adam.P 3 года назад

In Italy they use olive oil, not butter. Butter is used for making cookies and cakes.

@lorenzomorandi7199 3 года назад

Anche Cracco mette il burro nella pasta al pomodoro. Vorrei vedere un confronto tra lui e i 3 personaggi del video

@carlosapelli2052 3 года назад

@@lorenzomorandi7199 Per iniziare infatti Zanatta dice che in Lombardia e tollerato mettere una piccola noce di burro.. cracco e milanese e quindi bon.. in più, cracco ha fatto una ricetta per spaghetti al pomodoro per italia squisita e il burro non ce lo mette.. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AZ1kuh0pZ_g.html

@shigemorif1066 3 года назад

I confess I love watching these videos because the stubbornness and eurocentric reactions are a bit over the top so it's funny to laugh a bit at the chefs. But I do like that the journalist brings up a much broader perspective. Also I don't know if it was a translation issue, but I don't think rice being "ennobled" by italians is quite accurate. It's always been quite noble. :)

@valeriosabia8826 3 года назад

Italian cuisine is special and should not be ruined with those shit videos where they put carrots in tomato pasta in Italy these things don't exist.

@ire4451 2 года назад

I think by using the term "enoble" the chef meant "to give importance" and not to disrespect it, he wasnt saying that like italians made it better. About the eurocentric thing, its an italian dish ahah what do you expect, italy is in europe, of course it's eurocentric

@salvatrice850 3 года назад

I would love to watch these 3 review Gordon Ramsey next 🤣

@STANIS-LA-ROCHELLE 3 года назад

La magia secondo cui, più la ricetta è semplice e composta di ingredienti poveri e più riescono a complicarla, peggiorarla e ad aggiungere burro, panna e sto benedetto aglio manco stessero facendo una caccia alle streghe

@johnnyspero2470 3 года назад

This was the best video, I almost fainted from laughing. The reaction on the chef when he broke the pasta was hilarious.

@sfruttata1979 3 года назад

Tomei è sempre il migliore! In ogni suo video mi strappa un sorriso, in questo mi ha fatto ribaltare dalla sedia per le risate! Lo voglio presidente del consiglio.

@alejandroleguizamo7722 3 года назад

Questo ‘e il perch’e io amo questo canale. Ho imparato come cucinare la vera cucina italiana... come si faccia la pasta. Mia figlia dice “grazie.” Ell’ ama i tagliatelle Alfredo... la versione vera. Grazie mille (dagli Stati Uniti).

@Aiidenn728 3 года назад

Tagliatelle Alfredo in Italia don't exist Sorry...

@alejandroleguizamo7722 3 года назад

@@Aiidenn728 Certo…. Fettuccine. Non so perché ho scritto tagliatelle. Errore mio.

@AlterRock118 3 года назад

7:34 Bravo Tomei, hai voglia di spiegarglielo questa cosa dell'aglio ad Americani e Inglesi. La loro risposta è sempre che dopo non sa di nulla.

@angelamerola8167 3 года назад

non so se hai avuto l'occasione di viaggiare e quindi mangiare piatti italiani all'estero, a me è capitato ed in verità debbo dirti che hanno ragione!! la quasi totalità delle materie prime non sa di nulla e quel che è peggio anche quei prodotti che sono originari del continente americano quali ad esempio i pomodori... questo è il motivo per cui anche i nostri emigrati furono costretti ad aggiungere alle salse altri ingredienti ed in grandi quantità ; i miei parenti in America Latina aggiungono di tutto ai pomodori anche i peperoni per una salsa con un po' di sapore.. quando sono là non sai come "soffro" nel vedere pomodori di tutti i tipi e non poterli mangiare sul pane, cosa che a casa mia (Campania) faccio sempre consumandone quantità industriali

@ludovicaledgerreacts 3 года назад

L’ultima mi ha fatto venire un colpo al cuore

@giulix1995 3 года назад

Tomei ha preso l’appuntamento dallo psichiatra dopo aver visto questi video 😂

@massimilianoformica8422 3 года назад

Ma io ho seguito una lezione di storia enogastronomica del prof. Zanatta questo lunedì! Un grande, figata di coincidenza

@MrBilioner 2 года назад

This went from informational video to a parody very quickly. Will be saving this video and will watch it in future when life will get depressed to give me some good laugh like I had watching it!

@didigo20 3 года назад

I love this 3 people! (from Hungary)

@teelucksarvesh9209 2 года назад

These guys are hilarious! More of them please 😂

@nicolaszyx3120 2 месяца назад

Tomei che dice “basta non è vero…” ahahahah 😂

@3Clod 2 года назад

1:08 "don't let them go any darker than that" LOL sono neri!!! 🤣🤣🤣🤣🤣

@nickname2732 3 года назад

For those who do not understand Italian: All recipes were wrong, lousy and senseless

@Mr.Sax. 3 года назад

They have subtitles in english.

@nickname2732 3 года назад

@@Mr.Sax. I don't have it Because I'm Italian

@Mr.Sax. 3 года назад

@@nickname2732 I guess you didn't because of your comment and your username, I can understand some parts because I speak spanish and has some similarities, but I need subtitles for some words.

@Mr.Sax. 3 года назад

@@RC-rk2xs Why?

@Mr.Sax. 3 года назад

@@RC-rk2xs The way you wrote your comment it seems like you are saying that they can't prepare a single dish properly.

@gil1427 3 года назад

03:35 cosa ci farà con sta carota 😂😂 Sto male giuro 😂😂😂

@sittingstill3578 2 года назад

The journalist is on his game. I do admire the others’ effort to provide strong reactions.

@yeah5874 3 года назад

L'ultimo video gli ha distrutti 😂

@swintsdeco6109 3 года назад

My heart is broken when the spagetti is broken in half

@sonofaquack6987 3 года назад

Think he said he did it for his kids. Besides, what’s the big deal?

@jeannebye8153 2 года назад

As an Asian, it's nice to see the Italians being so passionate about their food. The Americans take the culture/tradition/recipes of others, Americanised them and market them as the original. Eventually, the real tradition is lost.

@pphedup 2 года назад

Italians took your noodles and made it Italian. What have you got to say about that, hey?

@sharinganeye9755 2 года назад

Americans don't claim these recipes as original. They were created by immigrants and they came up with a style of food all their own, given the ingredients at hand. I wouldn't call that copying, rather its innovating if you ask me.

@tizioincognito5731 2 года назад

@@pphedup again with this false mith... Italians and Chinese developed two different kind of pasta in their history. In Italy we eat pasta since etruscans times, so enough with this story of Marco polo and Chinese noodles, is cringing.

@pphedup 2 года назад

@@tizioincognito5731 I stand corrected, Don Tizio. Yes another example of my country's aggressive ignorance right down to school curriculums. Sorry.

@tizioincognito5731 2 года назад

@@pphedup no worries.

@tonyr4826 3 года назад

These videos are amazing. Please never stop making them.

@niccololorenzetti2547 Год назад

Ho riso come un matto. Grazie per questo contenuto, mi fa sentire meno solo per i momenti in cui impazzisco guardando "ricette italiane" fatte dagli ammmericani (come sempre super super seguite, che peggiora solo il mio stato mentale).

@animalamu 3 года назад

spezzo una lancia in favore del "sugo" di pomodoro crudo, non va grattuggiato ma frullato, con olio, aglio (1 spicchio senza anima) e sale, poi ci butti la pasta scolata, un filo d'olio e lasci raffreddare, poi la chiudi in un tupperware. ha un vantaggio enorme, se devi farti una pasta da mangiare fredda il giorno dopo (io me la portavo nei campi in australia per la pausa pranzo) la pasta non si secca e regge benissimo agli sbalzi di temperatura (mattina alle 4 gelido e poi per mezzogiorno c'erano 40 gradi).

@sifasmr6450 3 года назад

ma ti sei fatto la pasta fredda che è la cosa più buona che puoi fare se devi portarti il pranzo al sacco, ma non credo fosse l'idea dello youtuber ^_^

@karlm1495 3 года назад

I pomodori non vanno mai frullati ma passati al passaverdure, questo perché le lame del frullatore scaldano e fanno ossidare la polpa... prova a schiacciarli o passarli al passaverdure / estrattore e vedrai la differenza ;)

@EGOCOGITOSUM 3 года назад

@@sifasmr6450 cazzo se per te la pasta fredda e la cosa piu buona da portare al sacco, sono felice di non essere te

@sifasmr6450 3 года назад

@@EGOCOGITOSUM ci sono tante cose che si possono portare al sacco che mi piacciono, ma ammetto che in estate campare a sola pizza e fichi mi danneggia la salute. Poi sono gusti c'è chi piace a chi no

@malarobo 3 года назад

Basta anche tagliare il pomodoro fresco a pezzetti col coltello, liberando così il succo. Da noi si chiama crudaiola e ci suò aggiungere olive per aumentare il sapore. La stupidità è grattugiarlo, non si sa per ottenere cosa di diverso dallo spezzarlo semplicemente.

@mohitnikumbh593 3 года назад

They haven't seen Indian street style pasta. I bet they'll not be able to make it through the video. 🤣🤣

@rohankedia5249 3 года назад

Sahi bhai

@mutantbananas1 3 года назад

They have actually, check out the lasagna reaction

@kelzuya 3 года назад

I love watching this channel. The shade is off the charts haha.

@gujikujtutu2330 3 года назад

When I saw adam in the thumbnail I got a lil scared.

@henriquebawden9921 3 года назад

As a Brazilian, I feel your pain. Everytime I see someone trying to make feijoada, tutu de feijão, any of our national dishes, the recipe gets completely butchered. That said, Brazil has adopted its italian culinary heritage in a good way. You have bizarre stuff here and there, but there are good cooks who try to respect the "grammar" of your cuisine. See: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wBMvHkVdK1w.html

@arthurvanrodds2772 3 года назад

Feijoada is actually Portuguese tho

@shinluis 3 года назад

So we just just going to ignore how americanised pizzas are in Brazil, and then some more with a bunch of our bizarre (and VERY commonplace) pizza toppings like stroganoff, parmesan beef, brigadeiro and other stuff like that? Or how nearly everywhere you go carbonara means either bacon with cooked egg bits or bacon in bechamel sauce?

@henriquebawden9921 3 года назад

didn't I say "you have some bizarre stuff"? relax man also, feijoada as it is known is a Brazilian dish, you have Portuguese and African roots but it is ours

@forzaitalia5655 3 года назад

@@henriquebawden9921 morei 6 anos no brasil, sou italiano, eu ficava horrorizzado(igual ao chefes desse video) de Como vcs brasileiros estragavam as receitas italianas e a dita cozinha italiana que os discendentes de Italianos fazem no brasil, nao tem nada haver con as receitas aqui da Italia, alem do mais os ingredients da italia n tem em nenhum canto do mundo

@ivobatista4018 2 года назад

@@henriquebawden9921 Feijoada, de acordo com a maioria das referências é um prato originalmente Português com várias variações dentro de Portugal e que foi adaptado no Brasil com feijão preto e mandioca (?) Tornando-se no prato tradicional do Brasil. No fundo é um prato da diáspora portuguesa e dos países lusófonos. Ao contrário destes Italianos é uma celebração de várias interpretações, ao contrário de vir aqui tipo Nazi dizer que só uma versão pode existir e tem de ser a original.

@eat_things 3 года назад

I would love the format of this to be slightly updated with a recipe at the end where the chefs share what they think is the right way.

@antistiolabeo8950 3 года назад

They usually do these reaction videos right after they upload a traditional version of the same recipe and/or a combo of traditional+gourmet recipe.

@eat_things 3 года назад

@@antistiolabeo8950 :o!! I didn't even make that connection. I might be an idiot. Thanks so much!

@DougWIngate 3 года назад

Came here to see Adam getting disowned by his ancestors and wasnt disappointed

@fi1ippo340 Год назад

La pasta di Martha Stewart definita "Abominevole"🤣🤣🤣

@andreamassimi9518 3 года назад

Da Romano mi viene solo da dire: LIMORTACCIVOSTRA!

@sifasmr6450 3 года назад

La morte dei tre quando viene spezzata la pasta è alla pari di loro che guardano l'ultimo video...disperazione pura

@EndoftheTownProductions 7 месяцев назад

10:28 - 10:42 -- The Italian chef in the middle was really affected by breaking the pasta. Please, don't ever break his heart again.

@irisfailsafe 3 года назад

The first cook is the granddaughter of Dino di Laurentis, the famous Italian movie maker

@s1mo 3 года назад

Ragusea's idea of roasting tomatoes was actually good, but he went too far with the roasting and ruined it in other ways. However, using the maillard reaction to produce extra flavor is kind of underrated outside of meat. We can still argue whether tomatoes need extra umami flavor or not, which is probably not the case. Still interesting idea for an experiment, but that would be something totally different and of course the flavor at the end will be distant from the original fresh tomato taste

@giovannibettini2246 3 года назад

Watch “carlo cracco pasta al pomodoro”, he burns lightly tomatoes to Give extra flavour to the spaghetti

@s1mo 3 года назад

@@giovannibettini2246 Non lo sapevo, ma appunto la reazione di maillard aggiunge sapore che è tra l'altro desiderabile e molto buono al palato, dunque il risultato finale certamente non è la "pasta al pomodoro" classica, è qualcosaltro, ma comunque molto buono

@giovannibettini2246 3 года назад

@@s1mo esatto bruciacchiare i pomodori ha sicuramente senso, solo quelli erano veramente neri

@VardhanShrivastava 3 года назад

He never claims to be emulating 'authentic' cuisine and goes in with a scientific and experimental temperament of trying things out. He is a home cook and appeals to the home cooks watching him.

@s1mo 3 года назад

@@VardhanShrivastava Yeah I've been following him for a while and I like his scientific approach. Totally a channel worth subscribing and watching.

@mattiatorre6665 3 года назад

10:28 il terrore negli occhi di ogni italiano quando qualcuno spezza gli spaghetti 🤣🤬

@seatleon102 3 года назад

"Brava" (applaudendo) 🤣🤣

@calpromoguy 2 года назад

The reactions of Tomei and Aprea are priceless. Being half Italian, growing up in northern NJ (60's-70's) my aunts and uncles lived in Berkeley Heights - an Italian American enclave. NONE of my aunts - whose lineage was Milanese - ever put butter into tomato sauces. They were also delicate with the garlic so as to not have it overpower. They only used onions and root veggies (soffrito) when making their long simmer Sunday meat sauce. Speaking for myself - I tend to follow the traditional methods and recipes. What these videos showed was a travesty.