Italian eats at Italian restaurant in Little Italy, NYC
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- Опубліковано 26 бер 2022
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/ whatashamemaryjane
𝘾𝙊𝙍𝙎𝙊 𝘿𝙄 𝙋𝙍𝙊𝙉𝙐𝙉𝘾𝙄𝘼 𝙄𝙉𝙂𝙇𝙀𝙎𝙀 𝙋𝙀𝙍 𝙄𝙏𝘼𝙇𝙄𝘼𝙉𝙄
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you are the first person on youtube who I've seen eat food and not said, "OH MY GOD ITS SOOOOOOOOOOOO GOOD!!" and then have a "shocked" expression on your face. Your make it feel like I'm watching real person try some new food, and not someone acting for a camera. Bravo! You've gained a new sub!
I'm an American living in italy for the last 30 years your so right!! No where else do you eat as good as in italy 🇮🇹😍👍
The biggest problem of any restaurant that aspires to offer true Italian cuisine, wherever it is in the world, is that they always choose to adapt to local tastes rather than do a work of culinary culture. Every type of cuisine must be understood in order to be appreciated, it is necessary to educate the palat if you really want to explore and enjoy food. There is a reason why pasta has to be cooked al dente or why less seasoning is better, why a fried food has not to be covered with sauce, etc. In the same way we should talk about raw materials and how an alchemy is used to get the best out of each one. Culture, story and education. Without this approach you will never find a superb Italian or Spanish or Japanese or Turkish or any other country restaurant.
I couldn't agree more.
It is understandable and it is done for evry cuisine everywhere. It has economic reason( if you mesh the foreing cuisine with the loca one the taste will be better received by locals, that are your main customers).
Even in Italy if you go, fo example, to a japanese restaurant, even an high quality one, you will find things like Uramaki that do not exist in Japan or gunkan withouth the seaweed, whreas original gunkan always has seaweed
@@valeriomartino1638 It is definitely understandable. Nonetheless there are cases where this doesn't happen. Let's stay on the Italian cuisine in New York: there are great authentic Italian restaurants here, that I've personally tried. They would be adequate to an Italian market or even be considered of high level and they've been doing great for years here in the city. I could say the same for any other major cuisine present in the city: there are restaurants that maintain the original authenticity and perform great on the market.
👏👏👏
very good, excellent review on the situation.
I am Italian, so when I go abroad I never go to an Italian restaurant because, to be honest, i'm going to eat certainly badly
I’m from Hong Kong (English is my second language ) and now learning Italian after studying abroad. Although the aim of your video is trying to speak English for gli italiani, I find your Italian subtitles very useful for me to familiarise myself with Italian vocabulary using in daily life! Grazie mille, and please keep uploading! Wish you all the best ❤️
Your amazing
I'm from southern Italy (PUGLIA) and the word "braciola" indicate a little meat roll, cooked into the tomato sauce. Usually, the roll has inside ham (or Mortadella), Parmigiano and Parsley.
It's a typical dish on Sunday launch.
bragi[u]òla) s. f. [der. di brace]. - 1. Fetta di carne magra, di manzo, di vitello, di maiale, da cuocere arrosto sulla brace, oppure in tegame o in padella.
@@lucafavaron1543 si infatti per definizione è quella definita da Mary Jane, ma per nostra usanza locale intendiamo un'altra cosa
Ciao Angelo grazie della spiegazione. In effetti mia mamma chiama braciole delle bistecche con l'osso, che lei faceva in padella con un po' d'olio e burro, quindi nemmeno quelle che ha richiamato Luca. Chiameresti questi braciole Angelo? ua-cam.com/video/HXsdQ5AsCCU/v-deo.html
@@WhatashameMaryJane non proprio. Partiamo dal fatto che come hai già detto ci sono tante versioni rispetto alle ricette originali ed è così anche per le braciole pugliesi. Ognuno le fa come mamma o nonna (patrimoni dell'umanità !!) hanno insegnato loro.
Nel tuo caso hai mescolato tutto e hai poi avvolto il tutto nella carne. In realtà gli ingredienti si mettono un po' per volta singolarmente dentro ogni involtino - tranne l'uovo (quello è abolito!).
La carne usata in genere è di manzo o cavallo (a casa mia usiamo quest'ultima - molto saporita). Molto tempo viene portato via dalla cottura all'interno del sugo, poiché oltre a far cuocere gli involtini la stessa passata deve prendere il sapore della carne.
Considera che il sugo viene non solo servito sugli involtini, ma è adoperato anche sul piatto di pasta servito per primo (in genere sono orecchiette).
Questo video ti potrebbe aiutare:
ua-cam.com/video/uHd4fxPF28Q/v-deo.html
@@angelosanteramo2924 La ricetta con le cotiche che ho fatto io è lucana. Anche in quel caso il sugo viene poi usato per la pasta (solitamente fatta in casa la domenica mattina, almeno nella famiglia che frequentavo io). Per vicinanza geografica ho pensato che forse fosse una diversa declinazione della stessa cosa.
"There is no connection between Italian food and Italian American" lol ... From all your charming video and captivating authenticity, I was reminded again how much food is a bridge between cultures, and how my late father and I heard the song "What you put in my coffee" on Saturdays. ', We tried to guess the lyrics and also listened to all of Nicola Barry's records with Mom. Thanks to you I will look for the favorite song, and thank you so much for the wonderful memories.
Holy macaroni! Your Italian cultural comparison vids have always been my favorite. 😀
Open minded and honest, candid without being a snob. It's so refreshing. This is why you are my absolute favorite Italian reviewer of Italian-American food (please do more such as you travel), and I enjoy watching you experience America. NYC is an amazing place, but I hope you also have the opportunity to see more of the country beyond the northeast. All the best to you.
you're crazy - her smug condescension is palpable.
bit of a snob
@@dennismoore7935 Italians like the French can be snobby of course.
Braciola especially in the south is a wrap of meat with parsil, salt, pepper, Parmesan cooked generally in the tomato sauce or in the oven
It always takes an European to remind me how crazy my country is. Keeps me grounded. 🇺🇸
Did you know between 1943 and 1944 thirty thousand Americans were killed liberating Italy? How's that for crazy?
You're not insulted by that?
@PlannedObsolescence I learn from it and improve.
@maxwellboyne2770 thank you for that indebt analysis, Professor Boyne! 😁
@@PlannedObsolescence If you feel insulted because a European prefers his culture over the abomination you do in the USA, that is your problem. Luckily for us, Europe has a much larger and more diverse culture than hamburger ersatz made with rat meat and barbecue sauce even on ice cream.
Loved this video. Loved the look of it, so bright and clear. Loved the content as well. 😊
Thank you John
I wish Italians would quit saying “In Italy we never…” or “An Italian would never…”. For everything you preface with that, you will find someone who’s grandmother ALWAYS did it that way back home in Italy.
your facial expressions had me LOLing all the way through 😂
Loved the video, MJ. Interesting comparison between Italian-American and genuine Italian cuisine. ( That chicken parmigiana did look good, the penne a la vodka, not so much...) Thank you for sharing your experience...very enjoyable!
6:40 the term is mappazzone.
I love viewing your culture and food comparison videos because we are so different. You are Italian, young, and live in NY ... I am American, old, in live in the Rocky Mountain West. That makes your perspective on culture and food so very interesting to me.
glad to see you back in NYC !
I’m from the Netherlands and i’m half italian, i really look forward to visit NYC and little italy so i always watch your video’s! Great content as always and keep uploading!
Thanks!
i learned a lot from you today. thank you
If you are interested in trying a really unique take on Italian-American cuisine try Italian-Cajun fusion. Its a little known fact, but the first American city to have a large Italian immigrant population was New Orleans and people there found that Italian food blended well with Cajun ingredients and spices.
For what it's worth most of the Italian immigrants that came to New Orleans were Sicilians. Look up this one New Orleans/Italian recipe for a muffuletta sandwich or a muffuletta olive salad or mixture.
"Italian-American" food does not exist. It is a degradation of Italian recipes to adapt to the taste of the Anglo-Saxons. Like that "mac&cheese" garbage. It's like when in Japan or China they prepare "Spanish paella" and the only thing that's paella is that they put rice in it.
Actually when Americans landed to Italy after WW2 they were asking for Pizza and meatballs. Nobody of the locals knew what they were until they figured it out. Except in naples at least for the pizza.
Thank you for sharing 🙏 love your vlogs!
Thank you!
As an Italian American who has been living in Florence for 6 months now I have to be honest that I am a little conflicted. I love the food here and experiencing REAL Italian food. However, the American in me is missing some chicken parm!!! LOL Thanks for the fun video! Paul in Firenze
That nostalgia of home....I know I know. Glad you're enjoying the food in Florence though :)
@@WhatashameMaryJane We have chicken or Veal " Ala Milanese" which is the crunchy fried chicken or Veal. It is served as you said with the cold salad on top with vinaigrette dressing.
My mother and father , are from Italy . I have been to Italy many times, but I like Italian food in North America much more than in Italy , although I love the ice cream in Italy .
@@Jay-vr9ir It is called gelato in Italy. It is question of taste as well.
You probably miss McDonald’s and KFC too
In my brooklyn/staten island italian american accent we pronounce braciola"brajole" and it's usually just sliced or rolled up steak or other cut of beef that we cook in the sauce.
Braciola is thin slices of meat(usually beef) wrapped around cheese, breadcrumbs and cooked in tomatoe sauce.
Two of my favorite authentic italian restaurants in NY are San Carlo Osteria Piemonte and Noodle Pudding (owners from Ischia). I can confidently say I’d be glad never to see chicken parm again LOL the official food of brooklyn catering halls
I worked for a chef that had a restaurant in Italy and Atlanta. He said when immigrants came here they used what was available. Many poor people came at first so variations in food can be attributed to what was available and financials.
It's nice that Italian Americans are so well integrated in America that they adapt the flavor to American preferences, but inevitably the true tradition of Italian cuisine has been lost. This is normal. For example, I'd like to know what Brazilians think of their restaurants in Italy. ;-) ;-)
Very interesting video.
There were reasons for that. A lot had to do with poverty. No access to better ingredients, having to make a single deliberately highly caloric family meal to keep the family fed, with the other meals skipped or prioritized less, with restaurants very few of the immigrants having been food professionals before moving, etc. Other changes were admittedly what American patrons liked the most as well.
Actually the place a lot Italians got things from was Manganeros grocieria. It was started in the 20s expanding a bit into a small cafe next door. It was like super old school like wood floors and antique cash registers. They tried fusing old and new. The food was a mix of the old but adding slight American style. Like the meatballs are super old Italy but added on top of pasta which was a new thing back in the day. Their lasagna was void of sauce until they ladle it on top. It’s very old world but with a 1920s flair. It shut a few years ago due a bad argument between the two owner brothers something about adding a sandwich shop across the street or something. Anyway everyone loved that place as you felt like it was another home. Now it really hard to find decent Italian stores that serve exclusively the Italian community in Manhattan.
I Loved It Too!
Saw the other video too from your friend’s channel: what a great production. Brava davvero MJ! 💪🏻
Good day Madame Mary Jane, I am Sicilian. braciola is a specific meat chop (the beef one is truly just a steak with the bone). risotto e asparagi is a real thing in some Sicilian place
People outside NYC may not realize that the Bronx Little Italy you are in is considered more authentic than the Manhattan Little Italy all the tourists visit.
Very interesting. Living in Italy, I lost weight! Fabulous food, lots of pasta, bread, gelato, but small portions and lots of walking! Ciao!
Love it !
Per quanto riguarda le braciole ti parlo da napoletano. Solitamente le braciole vengono servite e cotte con il sugo del ragù (che ovviamente è una tipica cosa napoletana come certo saprai). La braciola consiste in carne di manzo avvolta con lo stesso filo con cui si chiude il salame (così lo preparano i macellai solitamente) oppure sono chiuse con gli stuzzicadenti. Per farla breve una braciola consiste in carne di manzo bollita in un sugo preferibilmente il ragù a mio avviso è che sia speziata. Varianti della braciola classica sono quelle che ad esempio con la provola e i friarielli (sempre messi nella braciola). La provola in quel caso deve perdere acqua quindi si mette a "scolare" finché si asciuga sennò si a guasta il ragù. I friarielli infine hanno una storia particolare in quanto nati specificatamente a Napoli e nello specifico sulle colline di Materdei, quartiere che si trova tra la sanità e il Vomero. È proprio per questa ragione che si fa la "festa del friariello" ogni anno a Materdei. I friarielli sono simili agli spinaci ma di un sapore e una consistenza tanto diverse. È un classico la pizza salsiccia e friarielli ad esempio. Non mi dilungo. Ciaooooo ;)
Ps signorina a ogni modo ci tenevo a sottolineare anche che il pollo alla cacciatora (presente in molteplici varianti in Italia - ho vissuto sia a Napoli che a Siena) è fatto a Napoli con il sugo di pomodoro. ;) Quando vieni a Napoli fammi sapere 😄
Loved seeing your reactions! I feel the same way!
Hey Shandra! :) You know, you know...
My granmother from Genoa would do a fried breaded pork cutlet.. It would be dry, pasta and sauces to the side.. Having said that, I go to NYC often and love all those tatstes.
Great video 👍
All ethnic groups modify their cuisines in the U.S. from their native countries. That's not necessarily a bad thing. New York pizza was derived from Neapolitan pizza. New York pizza is it's own unique style and is known around the world.
BTW, next time go to Dominick's restaurant on Arthur Avenue if you want an excellent meal.
Agreed!
You need to try Roberto's if you ever go back to Little Italy in the Bronx. The food is truly amazing!
Chicken Parmesan started back with eggplant parmigiana in the Southern regions of Calabria, Campania, and Sicily in Italy. Melanzane alla Parmigiana. Italian Americans added the chicken.
Melanzane alla parmigiana is my favorite summer dish and from my point of view has very little to do with chicken parm.
@@WhatashameMaryJane But that's the history, isn't it tomato sauce and mozzarella and eggplant? Substitute chicken and presto, Chicken parm.
I like how at 8:08 you sighed because you were dreading trying the second food lol
Love your videos Mary Jane....right approach to the italian american cuisine ...never being picky eater as you say...I've just seen a couple of your videos and I have to say they're a funny and very professional! You've got a brand new follower!☺
You said your friulana (mula😁) but I guess you're living in NY since a long time. Your english is more than perfect...above the NY average I would say. I envy you. Keep going! You're doing a very good job.
All the best!
This reminds me of the first time you had Spaghetti & Meatballs with me 😅
I told you! 😊
The original "Italian eats at Italian restaurant in Little Italy": ua-cam.com/video/31nXrcG_TcY/v-deo.html&ab_channel=ActionKid
I think Aktion Kid is missing NYC heavily.
@@UA-camAndal
I think so too ...
That video was the first time I ever watched either you or Mary Jane. One of the best UA-cam videos ever. I prefer watching Mary Jane more for obvious reasons. But you both make great and interesting videos and are my 2 favorite youtubers.
Spaghetti e polpette esistono..
Brava! Video molto belli!!
Ciao M.J! You are absolutly right, there are differences, but as long as it s cooked with some quality and love, it‘s fully ok!
I‘m speaking as a Italien living in Belgium!🤣
Love your content, ciaooo😘
Ciao!
Ik ben het met u! I guess some need to feel "superior" about themselves or things related to them. Food/cuisine differs from country to country. I do not see that as a bad thing. I do not understand the whole "this is not real" perspective.
Beef Braciole is basically beef rolled up with cheese parsley and prosciutto
Funny thing is vodka sauce likely came from Italy which makes it really odd as Italians don't tend to cook with heavy cream at all. That, plus if you sauce at a native Italian level with vodka sauce it tends to dry out so it always requires a bit more than what is typical for almost anything else. It got popular there in the 80s, then super unpopular and stayed popular in a lot of other places. I think the only function of the vodka in the sauce is to act as an emulsifier for the fats. There was another dish as well I can't remember which was super popular here in the 80s with sun dried tomatoes that disappeared when they stopped using real sun dried and started using horrible machine air dried tomatoes. As far as the chicken parmigiana, if that's made properly the breading should retain texture. That place used too much sauce for everything.
I'm a new subscriber!!! Mary Jane is charming...I'm ready to do battle with MJ on culture and everything else...Cheers
Humble recommendation, 0:49 corner of Crescent Avenue and Arthur Avenue for a quick snack try the unique calazones and excellent pizza by the slice at Cantannas, across from the Columbus parklet and St. Barnabus Hospital wall. Very much an unassuming blue collar place but delicious ! Your choices are all delightful. Meanwhile where I'm now I can get frozen White Castle slider burgers (like from the location on Fordham Road) as I nostalgically view your gourmet dining. Bon Apetite !
Never been a snobby italian regarding our food. Even stones knows that ours is the best! 😂 Ciao da Londra Mary Jane! 😁
That restaurant is an ‘American Italian’ restaurant and the food is authentic. It shouldn’t be compared to the exact ways Italian food is prepared in Italy.
It shouldn't be called "Italian" then, but "American Italian".
😂@@WhatashameMaryJane
Hi first comment from Torino.I like your videos and positivity.Can you also share your favorite recipes about Italian food that can be made at home sometime?
I have made a few videos already, they're all in this playlist ua-cam.com/play/PLLn9YKWH2mmTtHnQilay4YvtviwsHAASE.html
I will be in Turin in a couple of weeks. I haven’t been for a couple of years now. I’m very excited. My gf is from Piedmont 👌
@@wendywolfman Enjoy your trip!!
Braciole in Argentina Is a roll meal and peaces of bread ! We call in Spanish "Pan de carne" ( bread and meal)
You Went To Little Italy In The Bronx I Assume, Which Is Not To Be Confused With Little Italy In Manhattan Which Is A Shadow Of What It Once Was. Brooklyn Is Far More Diverse And Has A Greater Selection Of Italian Restaurants, Pizzerias And Delis In New York City. Mary Jane You Should Expand Your Field Of Exploration To Include Brooklyn.
In Italian "Italian" Cuisine Portions Are Smaller, Courses Are Prioritized And Meats And Fish Are Separated From The Posta. To Me American Italian Food Is A Conglomeration Of The Italian Foods From All The Different Regions! I Am A First Generation Southern Italian American And My Mom Was A Fantastic Cook And Baker. I Was Blessed To Be What I Am And To Live In A City Of Such Diverse Itnesity. Mary Jane Keep Up The Good Work!
I think you are so sweet! I am old enough to be your mother and so I can say that..lol
I am Italian heritage on both sides and originally from NY, but in Virginia now.
Your husband is a lucky man to have a wife willing to move so far from family.
Do you have any children yet?
I will have to set a reminder to watch you on Sundays!
Thank you for such entertaining streams!
Thank you Lois! No children yet. See you on Sunday! 😊
Saw you on Here Be Barr video, and now I’ve subscribed to your channel.
Hi Viktor, welcome to the channel.
"Welcome to lidlidli 🤣"!! È da un paio di giorni che ti seguo e mi stai rinfrescando l'inglese alla grande e con tanta simpatia, complimenti!!! 🤙
Grazie Sandro!
Riassunto del video: tutto commestibile ma niente che ti sia piaciuto o che ordineresti di nuovo 😂
dont be afraid eat the food. enjoy it
Video molto simpatico ed interessante. Complimenti!👍
Agree on the food portions. Way too much food, but a good way to save money on a date. Ask for an extra plate and split the damn thing.
Little Italy has changed so much over the years ago. I don't even think many Italian Americans run the restaurants there anymore but not sure....Lol. By the way my Grandparents were from Napoli and my Grandmother never made fried food with mozzarella on top or sauce. I think it's a restaurant thing, she never cooked like that either.
Penne alla vodka is on the menu here in Florence under the name vecchia bettola. You can still definitely find it in Italy!
Love your videos, Mary Jane. Though I must confess that in Bologna also we do have cutlets with some “liquid things” on top, that is cotoletta alla bolognese, which is basically a traditional deep-fried breaded pork cutlet, then sautéed with some parmesan and Parma ham slice on top of it, and half ladle of broth to make all the ingredients melt. ;D Sounds quite odd? In fact it sounds weird also for many Italians (and for me who I'm local), it's by far the most famous second course we have in Bologna. :)
Davide, I’ve been in Bologna countless times and the food from your region is my favorite in Italy. Nonetheless, I don’t recall this dish at all. Probabilmente nemmeno a leggerlo dal menu mi ha impressionato abbastanza da ricordarmelo.
That Sounds So Good!
Funny gossip in the background. Walked by there yesterday
La braciola (per un pugliese ad esempio) è un involtino di carne (solitamente di cavallo) ripieno di prezzemolo, aglio, formaggio, cotto nel sugo di pomodoro, usato anche per cuocerci la pasta.
-------------------------------------------------------
The Braciola (for an Apulian for example) is a meat roll (usually horse) stuffed with parsley, garlic, cheese, cooked in tomato sauce and used to dress pasta
in messina "braciole" are little meat rolls with garlic , pecorino, crumb ...
It reminds me the only time I've been in the USA. I was in Chicago and so many people told me I had to try the deep dish pizza. I found it bettr than expected, it just isn't pizza. I think it is more similar to a quiche
P.S. io ogni tanto le penne alla vodka me le cucino, e anche in Italia ci sono posti che ti danno 150 g di pasta
Back in the 60s & 70s, I ate at Giambone's... A LOT. The last Italian restaurant on Mulberry below Canal Street, it closed in 2003 after a successful 90-year run. According to the write-up in the NYT, it succumbed to a sluggish economy. But it was quite good. Probably not authentic in many respects, having adapted to the tastes of Americans over the decades, but good all the same! My favorites were the veal marsala, osso bucco, and sweetbreads.
Mary Jane should consider to have consulting side business for Italian American restaurants who wish to add legit Italian cuisine to their menus!
I think chicken parmigiana can be considered a mix of two original Italian dishes: eggplants parmigiana and veal Milanese. For what I’ve been told, once Italian immigrants from southern Italy arrived in America they started to change their traditional eggplants parmigiana recipe by substituting eggplants (which were not so common in the New World) with chicken breast (a product which was much more expensive in Italy). Veal Milanese, on the other way, was a traditional dish from Milan, northern Italy. However, the original recipe is made with veal rib chops, not chicken breast
Yes, I'm italian and yes, italian is the best cuisine in the world! (just kidding, if you know Italy you know that 'italian cuisine' doesn't exist; there are hundreds of regional and local cuisines).
Now, about the chicken. I know that in Italy we have 'scaloppine di vitello alla pizzaiola': a slice of veal, a little of tomato, a little of mozzarella on top and a pinch of oregano. Since I don't like veal that much, I usually replace it with a thin slice of chicken breast.
So, yes, we have something like that.
The difference: the chicken (or veal) is neither breaded nor fried (hint: oven is your friend...).
I really can't see chicken and tomato going well together... Spero che qualcuno un giorno sarà in grado di smentirmi però.
@@WhatashameMaryJane pollo
Pollo alla Cacciatore?
The video is quite funny :)! As an italian I have a small remark: we do have traditional receipts with chicken and tomato (cacciatora) and we do have some cheese on fried stuff (cotoletta alla bolognese), what you just had is just, as you correctly said, some good example of italian-american cooking but has nothing to do with italian food. Ciao!!
I think anywhere that you bring some food elements to your own country. It usually gets spun with some of your country's flair. No matter where it is. Chinese american and mexican american food are all different as well. It's like if you see a BBQ place in another country. It looks different, and probably not done as well. Getting some memphis/carolina, or other good southern ribs, won't be beat anywhere else in the world.
Great video I'm a foodie in NYC and I love eating in city I don't get a California roll or any roll eating sushi I don't eat chop suey or chow mein in Chinese and I don't go to Taco bell. A lot of Italian restaurant here is Americanized but there are good places and I won't order parm or a LA vodka. I go to da Nico in garden cos it's nice carbone has great dishes best carpacio I ever had Raos makes best broccoli rabbe orchetta babbos has great dishes
Try fried ravioli and mozzarella sticks. Which ironically exist in Italy as ravioli fritti and mozzarella fritti.
Hi, good video clips. Could you put a video about the food rules in italy restaurants? Because many tourists and people who go there dont know it. That breaking which rule is a "dont do" & which ones are "torelable" for the italians. Nice dress by the way, can you also put a clip about the fashion history in italy. That when did fashion start there. Thank you
I just got bent over ...so much laughs ( in a good way) ....you are tremendes :BRAVAAA e grazie ....see you next video , ciao
Chicken parm is an Italian immigrant ("diaspora") version from 1950's of the native eggplant parm except it's usually just mozzarella and very little expensive Parm Regg. Some experts say it is actually based on the words paligiana ("layers" or "louvers" of eggpalnd) or parmiciana ("Persian") and has nothing to do the Parmesan cheese.
Interesting.
I’m American, and I sort of agree with you about breaded, fried food, and liquid on top. Why make crunchy breading soft? It kind of defeats the purpose. Although I will make exceptions for American Chicken Tenders drenched in hot sauce…😁
Same thing ...
Are there any friulano restaurants in NY?
It's been 15+ years since most Italian shops in Little Italy closed and moved to the Bronx :) - I bet there's great Chinese food to be found in Littaly Italy by now 🙂
Love the face you made after eating veggie at end.
Big hah.
If you go to Babbo in Manhattan, they still try to serve authentic Northern Italian cuisine.
I really enjoyed your video. 👌🏼
Great channel. 🤝 ⭐️
Greetings from Albania. 👋🏼 🇦🇱
Thank you! Big hug to Albania!
Ottima recensione da un italiana con molto tatto e mentalità aperta ma che resta sempre con i piedi per terra e molto accogliente nel trovare punti deboli e forti nella recensione stessa .. BIG LIKE
Ciaoo MJ, mi è piaciuto il video, molto curato. La camminata all'inizio assomiglia a quella di Celentano in "segni particolari...".
Ti andrebbe di fare un video sul modo di lavorare degli americani?
Matte
Brava Mary jane, cerchiamo di sfatare queste credenze e diffondiamo la vera cucina italiana. Tutto giustissimo. L'unica cosa che mi viene in mente con formaggio sopra una fetta di carne impanata è la cotoletta alla bolognese, ma solo quella. Mentre le braciole qui al sud sono degli involtini di carne conditi all'interno con pepe, pecorino e prezzemolo e cotte nel sugo.
La braciola al sugo sono gli involtini di manzo o cavallo, il ristorante le ha servite con i fusilli (pasta della domenica)
I always go to Forlini’s on Baxter st.
Chicken Parmigiana and Veal Parmigiana both seem to have come from an evolution parmigiana di melanzane (eggplants) which is originally from southern italy. Parmigiana has become the style of the dish. Fry and bread the subject of the dish, add sauce and mozzarella.
Never knew there was any other kind of parmigiana until I was in my 20s.
I enjoyed watching your reactions...I have the same feelings towards Chinese-American food compared to Chinese food. Completely different animals!
Ah my dream is to finally eat some authentic Chinese food in China! I just wouldn't know where to start because it's such a big country with so many different regional cuisines...
@@WhatashameMaryJane Go to Flushing Queens.
@@robin212212 I've already been, what I need is to go to China! ;)
@@robin212212 The New Chinatown In NYC!
you should check pallazone 1960 in wayne nj, they have authentic italian food and pastries.
Braciola in Puglia è una fettina di carne condita e arrotolata cotta nel sugo. Il condimento in genere è formaggio grattugiato, prezzemolo, aglio e peperoncino
Peace be with you MJ
Wow!
Braciola al Sud é essenzialmente una fettina di carne battuta di suino, equino, bovino, con un piccolo ripieno, in genere aglio prezzemolo pecorino/parmigiano e asseconda della regione pepe o peperoncino, arrotolata su se stessa e poi chiusa con filo di cotone o stecchini in legno o acciaio, generalmente viene inserita nel ragù della domenica assieme agli altri tagli di carne
Buono a sapersi, grazie!
@@WhatashameMaryJane non è proprio cosi, la braciola è una fetta di carne di maiale (collo). Quello che ha descritto il giany si chiamano involtini.
sei fantastica!
I buy lamb Sorrentinos marinated in wine and sweet potato ( spices) here in Uruguay. Don't know from with part of Italy it originated.
Lamb is usually from center Italy but I'm really not qualified to answer you. I'm from the North East, where lamb is not very common.
Ciao Mary Jane, please travel to Portland, Oregon to check our what our little Pacific Northwest foodie town has to offer. We've a few pretty good Italian restaurants, and even more Italian food carts that specialize in certain things. When you get tired of Italian cuisine, and while you're not rolling for your show, we also have an amazing variety of international restaurants to try out. One speciaty Portland is REALLY good at: Pizza. Try Ken's Artisan, Dimo Apizza, Scotties Pizza Parlor and Apizza Scholls :)