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Well im glad you cleared that up❤😂

I have always loved eggplants

I don't understand how you bake an open sandwich without all the cheese melting out.

Have you gone to Mod Pizza with Miss Eva yet? I think it's a lot better than Dominos. They make Margherita pizza.

Philadelphia is not a healthy cream cheese .There is a new cream cheese that is out it's called Tillamonk. It is healthier. I prefer Marsapone over Philadelphia brand cream cheese. I'm noticing more and more, bioengineering food and it's not healthy

cream of wheat is farina. in english cream of wheat is farina. I bet in italian there is a crazy letter h in there someplace

"beauty is in the eyes that are looking at you" Eva's version wins!

Watching this and realizing we're (U.S.) living life wrong..

I usually make my manicotti with oven-ready lasagna sheets and ricotta-based filling but this is the first time that I've seen one stuffed with meat filling.

Itza meatza pizza

gym; germ - germination. But I think "core of the clove" would be better. Thank you so much for teaching.

The first one kina seems like cornbread

its the same thing in Germany. Well we say Philadelphiakaese which is literally Philadelphia cheese.

Very old world. Seriously though, I'm curious how she picked you? I don't want to pry but you may be one of the luckiest men on the planet. I love to cook but this is next level.

How beautiful hearing someone speaking in Italian ❤

My mouth is really watering over this one.

Da Michele in Napoli is really great (I grew up in the Bronx)---my favorite pizza of all time was at Paestum--with a view of the temples. Stone oven, fresh tomatoes from the garden, the most amazing búfala mozzarella (again right from the field outside--so creamy, so rich.) It was one for all time. I'm sure Caserta does it very well, indeed.

Baba are _Turkish:_ Rum Baba

Turkish Rum Baba?

tuna hamburger helper. ;)

Aioli is interesting, it really makes me think about the complex history of the Mediterranean, how certain Spanish, Italian, French, and Arabian things were shared and combine. My favorite sea by far. It even lays claim to fame of Latakia tobacco which I have also sampled and is immensely unique, aged, and flavored... just incredible history resides in the region!

TempTee whipped cream cheese is number 1

Cream smothered pastas, meat chunks, dipping bread into a delicious tomato olive oil slurry... I have no issues with these things; but the one thing I'm gonna take away from this video is balsamic glaze is NOT Italian, and so often I find it drizzled on "Italian food" and I find it so offputting. Balsamic glaze in it's own right is incredible, but keep it away from my Caprese! Funny side note, I was just searching for uses for a balsamic glaze, one person on a forum asked where it's best used and one of the top comments is "i really like it in the trash" LOL! Balsamic glaze is just ok. Balsamic vinegar on the other hand... my my, what delicious flavor it can bring to so many dishes. The vinegar is 100% alright with me, the glaze? You can have it. I love acidity in my food, the world of vinegar in general is incredible. Malt, red and white wine, rice, apple cider, balsamic... all such unique tastes that can really elevate a fresh and punchy spring/summer taste in my opinion. My wife was born and raised in Florida and she makes some delicious pork that includes vinegar... I believe it's malt, and my mother had many dishes she would use apple cider vinegar in. One of the rare ingredients I've found delicious and nuanced since childhood! There's even a theme park in PA where I grew up, Knoebels, they will sell you a big plate of french fries and it comes with malt vinegar, it accentuates and makes the fries so delectable.

Measurements?

I love mamaliga which my Romanian bubbe made, and was similar to the looser/central Italian type. We ate it with butter and brinza-a feta like cheese, slightly softer but crumbly

molasses is actually a byproduct of the sugar making process. The cane is crushed and the juice extracted, it's then boiled and turned into nice white crystals, the leftover product is molasses. I grew up in Pennsylvania and it was used often in cookies, in baked beans, and even to make shoofly pie which is almost strictly a pie dough with molasses dumped in it and more crumbles of the pie dough sprinkled on the top. I hated it as a kid, but now I do like to add a tablespoon or so to my beans when making them, it ads a subtle depth and sweetness that I enjoy. Knowing how often you show us delicious Italian cuisine I'm kind of curious now... could molasses be used in perhaps some kind of tomato sauce or something? Like I said with the beans I make I use it sparingly, I wonder if it could add to a nice dipping sauce for bread with some cherry tomatoes and olive oil... not sure if it'd pair well with basil or oregano or anything though.

Loved this whole video. Thank you for sharing!!!

That's it, I love her, and her hair lol

5:15 - I promise you lol, the people who eat and "love" spam grew up very poor or remembering world war 2. My grandfather and grandmother always had a can, they remember ww2 rationing, and SPAM was unfortunately a staple of what was fed to military members as well... as that generation aged they'd feed it to their kids because they were broke and spam was almost free. It's not something you acquire a taste for unless you're poverty striken or a veteran lol...

When she was adding olive oil, parm, and ricotta? I'm not 100% what she was adding my jaw was on the floor lol... those flavors are so rich to combine that with a gelatinous fat brick of pork and brine I was like omg my liver is screaming right now lol

I was born in 88, family was lower middle class (at best?) My dad's favorite meal was hashbrowns and slices of spam fried up in a skillet. The thing about the spam was you didn't need ANY seasoning, and the potatoes was actually refreshing in light of the 10,000mg of salt in each slice of spam

I saw the funniest video awhile ago, it was a guy cooking spam in a pot of water to remove a bunch of the salt. Half way through the video he says, "I know what you're all saying, they make low sodium spam, but you don't know what they put in that stuff!" LOL... Like the regular spam is going to have less chemicals or better ingredients?! Anyways it made me chuckle.

I agree completely with you--I'm from the Bronx, and I'd be mortally starving in a cave before I'd eat Domino's pizza. I love NYC pizza, and I love the pizza of Napoli, but the best I ever had was in Paestum--stone oven, fresh tomatoes from the garden, very fresh and creamy buffala mozzarella. Heavenly. Eva: When are you going to teach this nice fellow how to pronounce Italian words and ingredients like an Italian, not some utterly un-Italian fellow from the Midwest? Please don't judge all American Italian food too harshly----New York City does it well.

this lady is pretentious

My second generation parents distinguished between manicotti (cheese filled) and cannelloni (meat filled).

Oh no!!! You were sick in the gastronomy capital Italy. Such a shame 😢

I grew up in the United States and I did not know that I had any Italian heritage. My family always made bolognese but I just knew it as my grandpa sauce. When I did some ancestry research I found that our family is from Bologna. Suddenly the sauce made a lot of sense. You can take the Italian out of Italy but you can't take the sauce out of the family. 😂

It’s amazing one of my favourite yum yum yum😋😋😋😋😋🫶🙏

I feel sorry for their vacuum.

I Always use Italian canned tomato .. my cousins buy bushel’s of tomato in August, stand outside, cook , crush Jar their own sauce . I’m not interested in that process .

You could have knocked me over with a feather when I heard that there is ANY American food that is well liked by Italians. The fact that it's cream cheese is even more surreal.

Dude that first one gave me an idea. I'm gonna make pizza but I'm going to mix the toppings just like that rather than the way its usually done. I'd have to experiment with it and figure out the right dough but I bet it would be awesome. And if it's already a thing I've never seen it and I live in RI near Federal Hill there's like 27000 pizza places within a ten mile radius of my place.

I love the smell of ragu, but for some strange reason, I can't stand it when I first wake up. It annoyed me that , on Sunday mornings I had to wake to that smell instead of to bacon, eggs, coffee, and maybe, pancakes. NOW I know why she did it. Going to what Eva said about an exact recipe: my grandmother taught her three girls how to cook but none of the four ragus tasted the same. Like Eva, I felt my mother's was the best. I've been making it for 55 years and I always compare it to my mother's in my head. I have never come close,

Ehhhh It"sa Good yes? But why you no put 'a the sauce? it'sa better wit'a da sauce.

I have had these. They are awesome……

philidelphia sponsored this content huh

How does one not like soup? I can see not liking this soup or that soup, but just soup? That's goofy.

LOVE IT! There was an Italian bakery where I lived and the baker and his wife were from Italy and he made these! Delicious

Lived in Italy for 10 years. LOVE the babbá!!!

un italiano a cui non piacciono i peperoni😊😂😂😂😊