Alessio's verdict is a tribute to Italian kitchen. It is brutally honest in a factual manner. American 'Italian' restaurants should hire native Italian advisors.
I used to visit Asti in Italy for years as I worked for a company called Sacla, and the food was just divine. On one visit, I went to lunch with the CFO, and he took us to a little specialist restaurant where, for the 1st time, I tried Duck, Aged Balsamic and parmesan; oh my god, it was terrific, and he bought me a bottle of the Balsamic which cost over €40, but oh my god I dined out on that with various meats and salads yum yum yum. In one restaurant (a very expensive one owned by a friend of the owner of Sacla) where we had a 7-course meal; the owner of Sacla told us this was a typical meal, stunning, and between each course (small amounts of food), we had various kinds of wine to cleanse the pallet. Authentic Italian food is just amazing
I live in Asti, and I hope you can come back to our territories, because here (as in the rest of Italy) there are a lot of products and wines to try. 😉 p.s. if you want some advice, come to Asti in September, to see the Palio and the Festival delle Sagre.
My Nonno and Nonna were born in Italy. I knew that polenta was all wrong as soon as he lifted it with his fork. I love these reviews because Alessio takes the time to explain the food. He really is doing a public service. I've also learned from him.
There is a difference between how it's made in the North and in the South though, Southern Italians call us Northerners Polentoni, and we call them Terrone, both are considered slurs😂😂😂
I am so surprised at how many restaurants claim to have ITALIAN dishes and are yet never measuring up to their claims. So happy that you two share your take on these foods. Makes me want to go back to Italy. Sadly, I was only in Verona, but even there the foods were great. Love you both and please keep up the wonderful videos.
Why would this be surprising? The entire world is like that. I've eaten at places claiming to be American in other countries and it's not authentic in the least.
@@Danse81-n6g Italians being triggered over food has descended into self parody long ago. Their food culture is the worst. It's incredibly toxic, ridiculing and shaming other Italian diasporas thousands of miles away from having the audacity to use a different ingredient. As far as Mediterranean cuisine is concerned, I'd take Greek over Italian any day.
@@COLOGAL riding the wave ofc, rule number one, never eat at italian restaurant outside Italy ahahahaha unless you talk to the owner and hes italian ahahaha in italy we know this very well
Love your channel! My grandmother came to the US from the Trieste area after WW2. We grew up helping her make pasta, always made with egg, stretched on the machine with the crank. She would lay out clean linens everywhere in her house to dry the big pasta sheets on. Then, once the big pasta sheets were dry enough, she’d put them back through the crank machine to cut into noodles. We’d crank the machine and also hold the pasta as it came out of the machine. Lots of giggling and fun. Her lasagna with her homemade noodles was the best I’ve ever had. The noodles were so light and fluffy and the sauce was thinner and had so much flavor. And she’d serve us spaghetti with just sauce mixed in, and cheese sprinkled on top. We used to call it “stinky cheese” when we were kids lol, but we liked it. Her pasta dishes were not like what is out there in the restaurants. ❤❤
@@IdahoHomeschoolersLive Was she fleeing from that part that got conquered by Jugoslavia at the end of WW2? Basically two whole Italian regions (Istria and Fiume) next Trieste were taken by the communists Slavs at the end of the war, and most of the 300'000 italian natives underwent ethnic cleansing. In Italy we call this "the Exodus". Many of them fleed to the neighbouring Friuli and Trieste, but I guess some of them could have to America as well (lady Bastianich should be one of them)... My grandma was a refugee from that area as well. A sad page of history. It's always made me sympatize even more with victims of genocide or ethnic cleansing around the war
Thankyou, from Australia ,you just passed on great knowledge to me from your Grandmother. I make my own pasta but I’m very insecure about clothes and tea towels all around the kitchen. Now I do it wrecklessly. I actually have a 1000 count sheet that was torn and I use it to drain my homemade lasagna noodles on. I’m so jealous of people who grew up in homes like you.
Jessi commenting on Alessio's good vs. bad energies. I recall him standing in Buc-ee's parking lot, hopping around after just a few bites of Buc-ee's BBQ sandwich, huge grin, telling the Buc-Ee Gods to put one near their home. ha ha
In Italy we like to say “you’re like parsley” to someone! 😂 It means it’s always everywhere.. even the Nutella is different in America so I can see why some products taste off! Love from Reggio Emilia❤
Funny we say exactly the same in Greece , for someone who is always at gatherings, doesn't miss a party etc even invited at a push - friend of a friend of my cousin , you know !
2 minutes in and I can already see you guys doing food reviews for a living !❤Alessio is very knowledgeable, has a refined palate (he is of course Italian) and is very natural on screen. I love you guys so much and have been following you for a few years and I wish you both so much love and happiness ☺️ and that is so true about eating with your hands and eating with a knife and fork… you definitely eat more and quicker with your hands !
I have been following yu guys for over 2 years now, oh actually since pandemic, if I'm not mistaken, I really love to see you guys. And feels like I know you so I get happy if you guys are happy! Please don't stop making these vids, they are so comfortable to watch. BTW, even though my first language is Portuguese I definitely can understand some words in Italian when Alessio speaks, that's incredible.
Thank you guys for this video, it was so much fun to watch! I am from Panama and we have quite a few Italians in my country, There I have tasted the best Italian food outside of Italy. So, so good!
A very thoughtful food review. I like very much how each of you go back-and-forth to discuss each item and also I appreciate the background educational info provides. Fair and measured review. I look forward to your next ones.
Yes and Americans shouldn’t feel bad, it’s Italians who open these restaurants up and cook, it’s Chinese who cook Chinese food it’s Mexican who cook Mexican. Do it’s their people cooking it and giving it to us lol .. Forreal you may have few Americans who do it, but for the most part it’s those people who do it
North, Flower Child, Wildflower, Blanco, Culinary Dropout, The Henry, Dough Bird, Arrogant Butcher, Olive & Ivy were all started by Sam Fox. Cheesecake Factory bought the entire Fox portfolio of restaurants in 2019.
I love that his opinions are written all over his face - even without saying , you know he has noticed! A sparkling personality - and some well trained good taste !
Your videos are so enjoyable to watch 😅❤ this video reminded me of my grandpa Sante, who was also from northern Italy. A small town named Chivago. He also loved his food and did not allow anyone else to make the polenta in his house 😂 He had a veggie garden and around 12 fruit trees of all kind. The boys would pick and the girls would can them each for winter. Some of the best memories I have are spending weekends with my grandparents ❤
I’m from Italy and fyi it’s spelled Civago❤ it has my heart! Polenta is one of the best dishes! Next time try with ragù and a bit of parmigiano on top 😃
Those prices are ridiculously high, especially regarding the quality! Don't forget it's the USA where tax and mandatory tipping isn't included yet in the prices shown. Big fail if you ask me, thanks for trying and letting us know.
I wanted to say that too. I am from Austria and been to Friuoli Venezia often. Cividale and Triest are my favourite cities. I was even in the city Prosecco.
There’s no such thing as mandatory tipping in America. It’s optional. Always has been. Where do you Europeans get this notion of a “mandatory tip” in America? It’s like many other things that Europeans are so ignorant about when it comes to America but so spread all over the internet as if you know what you’re talking about. And it’s still 8% cheaper to dine out in America than in Europe even with tax and tip included. Plus the person sizes are larger. Americans have the highest disposable income in the world so it makes sense to eat out more in America.
and what about that other joke that prosciutto crudo in Italy is only from Parma or from Friuli ?😂Who is this tool that runs his mouth about italian food without knowing the first thing about it? It's not enough to be italian to be competent.
The intensity in Alessio's eyes, makes me think he summoned, then channeled all the ancestors of North Italy into this review. He did not hold back. And I can't blame him, since the owners decided to name this restaurant 'North Italia'. Lol
Alessio eating this food reminds me of Buddy the Elf when the department store Santa walks in. 'Santa's here.' 'That's not Santa.' 'Yes it is.' 'No it's not.' Just replace Santa with Italian food.
My wife and I spent time in Naples and the Margarita Pizza we had was brought to our table and the waiter added a light swirl of olive oil from the center to the crust. We had not seen that before, but the best pizza we tasted in all of the major cities of Italy we visited. The crust, tomatoes and chunks of mozzarella with a drizzle of olive oil ingredients just can’t be replicated in the U.S. We have tried in a number of big cities coast to coast. So, our experience in Naples was that they add some olive oil to the Margarita pizza. Maybe it was just that 1 restaurant and that is not normal, but it was really good.
Mericans should take notes. Our food in the European Union is so good and much, much healthier. I haven’t been in the USA since 2005 and yikes. I am in no hurry to go there again if ever.
I mean he doesn’t have to. They exist. These 2 always go to corporate chains and act like that’s all America has lol there’s not really any good Italian outside of the east coast in NY Philly and NJ. Everywhere else sucks lol
Almost 30 years ago, a family from Northern Italy opened a restaurant on Ft. Myers Beach with excellent and original Italian cuisine, which we really appreciated and visited often, but didn’t stand a chance to become a “go-to” place for the prevalent American clientele. So after a year or so of constant struggle, they finally decided to “Americanize” their cooking, but not thoroughly, and got more traffic to the restaurant, but after another 1 and 1/2 year (approximately) they had to quit nevertheless… In my humble opinion, most of Americans are not used to enjoy the “real deal” of genuine Italian kitchen, be it Northern, central or Southern Italy, and all the nuances from regional distinctions you can find in Italy. Some friends have said to me, that in New York and maybe in California there are “real” Italian Restaurants -I don’t know- , but for the rest of America… it’s like Alessio says : “da far incazzare”… I would add : “ma andate affanculo”
@@rorytribbet6424 I can guarantee my short ribs would blow them out of the freaking water its my go to dish, But mine is my own recipe and i have a local butcher who gets me very specific short ribs from a specific ranch I like best meal ever when you want to show off cooking and make it fancy for a date.
"Fresco" or fresh with pasta has several meanings in the US: 1) fresh made from scratch (using flour and forming it) within the hour or less, 2) recently handmade pasta cooking it fresh but it was stored a 1-4 days in a fridge, and 3) dried pasta cooking it "fresh" to order.
@@bastardslayer5625 aka it's edible by date standards . Same approach 99% chains take IE enchiladas at a Mexican restaurant are rolled and stored in the freezer days 😂
Love your food reviews, so specific. I can tell by looking at dishes that they may be wrong. Bolognese with chunks, wrong. I understand not getting to use boar but sausage meat?! Maybe lamb would be a better choice? Tiramisu in US is a lost cause. You two should do a tutorial on how to make proper one
These are kind of fun to watch as someone from a region that has dishes that gained popularity, but are typically not that similar to what we would make or they "break" certain rules. That said, I never call the food "disgusting". To me that word has a very specific meaning - it is inedible and would quite literally be difficult to swallow without gagging. I think someone needs to expand their vocabulary. That said, I don't eat at Italian restaurants because I know most of it is just covered in some sauce and there is no way this is an authentic way people eat. Just like not everyone in MX eats salsa or queso on every dish.
Alessio, per una volta devo contraddirti riguardo ai capperi. Ci sono anche nel nord Italia da epoca antica: ad esempio ci sono città del Monferrato (in Piemonte) dove crescono spontanei sulle mura dal '500 😉
Se è per questo il tartufo si trova anche nelle Marche e la polenta è stato il piatto unico, al posto della pasta, per tante famiglie fino a metà del secolo scorso.
I've never been to Italy, but I have been to two awardwinning Neapolitan style certified pizzerias here in Sweden, and just omg, it's the best pizzas! Both restaurants have very traditional toppings including proper tomatoes and tomato sauce imported from Italy. When I have Neapolitan style pizza, I go either with a Margarita or if available, a blanco with the special tomatoes and buffalo mozzarella on it. It's just glorious! We do have some amazing pizzerias here in Sweden, and all 4 pizzerias in my town are pretty darn amazing (to the point where locals who have moved to other places, have to get pizza when they come back here to visit family) but it's not Italian pizzas, it's just pizzas, often made by people from Turkey. It's amazing for what it is, it's just a completely different ballpark than Neapolitan type pizza both with style and toppings. Both are crazy good but really the only thing it has in common is the round shape, it having tomato sauce and cheese on top
I’m excited to see if any of the food resembles my Nonna food…my grandparents were from Azzano Decimo, and Pordenone…hoping to get there next September …
La Veneta in Gallatin is a locally owned restaurant that grew from an Italian coffe and pastry shop. Definitely worth a try if her pastries are any indication of quality, they are wonderful!
I ate at this restaurant in Franklin, TN last year. I thought the food sucked and the prices were expensive. No salad or bread was included w/ the entre. I prefer Carrabba's over North Italia any day of the week.
You hit the nail on the head, Alessio. Mexican cooks that haven't grown up with the nuances of Italian regional food. I'd say the same thing about mediocre/bad Mexican food prepared by another culture. Good call! :)
when you come to italy you should go to one of the American chains like 'old wild west' (its in verona at least) and see what jessi thinks of the food! that would be too funny!
I make a bolognese from one of Lidia Bastianach’s cookbooks. It’s such a symphony of meat. I do add some garlic but it has the fattiest ground beef and fattiest ground pork I can find. It is one of the only pasta sauces my daughter likes. You all should make some recipes from American “Italian” cookbooks too! It would be funny. I have a tendency to put it over a penne or other chunky pasta. It has to be cooked nice and chewy and in super salted water though!
The best way I like to eat polenta is to make a big pot then pour it into a big dish and let it cool and it will set like Jell-O. Then you slice it into quarter inch thick pieces and fry it. It’s crispy on the outside and soft on the inside. Yummy!!!!!
That would probably freak Allesio out for days.!!! lol. Sounds good to me though...born Yankee raised on a farm. Dad made Johnny Cake and we put cream and sugar or Maple Syrup on it for snacks or breakfast. Dad had a huge cast iron chicken fryer skillet that was his mother's... that he made full of cream gravy that we poured over buttermilk buiscuits that Dad and my oldest sister made. HUGE BISCUITS!!!😊
If yall ever find yourselves in Atlanta there is an Amazing Northern Italian restaurant called Pasta da Pulcinella! It’s my wife’s and my favorite restaurant. They make everything from scratch and they are known for their ravioli
I loved living in Veneto. The food was spectacular. Currently looking at becoming an expat in Sardegna or Rome. Wherever you go in Italy, the food will be fantastic if you stick to the places where Italians eat, not the tourist traps. GREAT VIDEO.
Scusa Alessio, ma i capperi non fanno proprio parte delle ricette originali del pesto. Probabilmente lo aggiungete in Friuli, ma non è la ricetta originale. Qui la ricetta più diffusa qui in Liguria. Abbracci ❤ Ingredienti Quantità per condire circa 500 gr di pasta (4 - 6 persone) 50 gr di foglie di basilico (fresco, perfettamente integro e asciutto) 2 spicchi d’aglio piccoli (qualità di Vassalico, dal sapore meno intenso e forte) 100 ml di olio extravergine (ligure DOP) 40 gr di Parmigiano Reggiano 20 gr di Pecorino (qualità fiore sardo) 15 gr di pinoli (1 cucchiaio da tavola) 1 pizzico di sale Anyway...love your videos ❤❤❤
I'm so thankful I got to eat real Friuli food for two years. At the time I was 23 and I had no clue there would be a huge difference between the American version on authentic. I remember my first meal in Aviano and my mind was blown away. I have never found such a good cream suace than that night.
Good vid, but... 8:03 America is Fusion! There's great flavors and textures with combos! (from a good place ofc). I get the old school thing for sure but things do progress and evolve in trying to incorporate a basic classic and elevating it (at least trying too). Sometimes it works, other times it doesn't. Just like the eye of the beholder, tongue of the taster. If it doesn't sell, It won't be around! Nice job guys and i appreciate your vids. Very entertaining and keep them coming! 💞
Agreed. Respect tradition, but change is good too. Adding chicken to pasta tastes good! "You don't add chicken to pasta" because you just don't is not a good enough reason. It tastes good, so do it.
@@leodee3He said why though. The flavors don't go together. You're free to disagree of course. I think us Americans don't really think about flavor combinations like italians do. We tend to evaluate each ingredient on its own even when many are combined on a plate. "Pasta is good pesto is good chicken is good, thus all 3 together will surely be even better. Goodness cubed!".
@@leodee3as I said, you're free to disagree. I don't know why you're acting like they OBJECTIVELY taste good together. It's all subjective. Most Italians don't think they do, most Americans think they in fact do. But Italians do have a reasoning for their opinion here, rather than merely "because of tradition". It is a difficult thing to put into words exactly why they don't think they go together. As Jessi said, the more you eat actual Italian food the more you start to understand their viewpoint.
@avonlave He said OBJECTIVELY that it's wrong. He, and many Italians, live by hard rules about food and turn their noses up at anything different. lol. I'm saying that things change over time and different can be good. I like these two and have watched a ton of their content. They're great. But often, his food opinions are not based on taste at all, but just simply how close it is to "the way it's supposed to be."
It's funny that you mentioned Stracciatella when discussing your Bruschetta choice. When I went to Switzerland (where one of the official national languages is Italian) they had a favor of gelato with the same name as Stracciatella. When I went to Italy (earlier) I don't remember hearing about it (but I only got gelato once as I was waiting till we got to Rome)
Well Jessi, Polenta is on of those dishes that seem simple but are not. It starts with the quality of the flour (made of corn, of course). and goes over of the right mix of water and flour. You can burn it, you can make it too soft or you can make it hard like a brick. So if you aks how you can mess up polenta, the answer is: "Yes you can!" and it's easier than you might think. So if Alessio says it's the easierst thing to do only means 2 things: Or he underestimates cooking Polenta, or he has done it so many times that he can't imagine to mess it up. But once again: Yes you can mess up Polenta! I mean the dish he had showed that it is very much possible!
For Cucina Milanese, there is the upscale New York restaurant named Casa Lever. Among many other great dishes, you will definitely enjoy their Vitello Tonnato, their Carciofi and Parmigiano salad, their Cuteletta alla Milanese, their Ossobuco alla Milanese, and their perfect, off-the-menu, Risotto allo Zafferano - un capolavoro!
Seems like it might be good business for you two to start an Italian authentic food truck in America. Big thank you to you two for sacrificing your taste buds for us with these different not so yummy foods.🤣💓🤣💓 Stay cool and hope you can visit Nikki & Carlo from Positano Diaries when you go to Italy. 🍀
This is what I don't like about Italian-American restaurants today. Right off the bat the bruschetta is suspect. Why? Because they are charging $15 for ONE PIECE of bread, cut into 4 pieces with a smattering of ricotta, a bit of basil, not even 15 dollars worth of prosciutto, and a little sprinkle of what might be parmesan. This is supposed to be a simple dish with simple ingredients. This is not how real bruschetta is anyway. There is zero tomato to be found. $15 for a nothing makes me doubt the entire restaurant. Probably why they empty as well.
you don't need tomato to make a bruschetta, as long as it is toasted bread with garlic, olive oil and salt on it you can call it a bruschetta basically (same goes for the pizza, you don't need tomato sauce and mozzarella to make a pizza, that's just the Margherita pizza but the actual pizza is the cooked dough)
I’m from Philly and we have the 2nd largest Italian population behind NY. Outside of the tristate (NY PA and NJ) Italian food in the US is always suspect but the Italian food is great in my area.
@@romulus_I can get those ingredients imported from Italy for next to nothing but I live on the east coast where we have speciality stores and great Italian food
Ciao, Ma Alessio sei veramente del Friuli?? Se si di che zona? Complimenti per i vostri video, concordo pienamente con te per quanto riguarda le ricette è il cibo.
Venice is full of tourist traps. There are tons of videos about how to avoid them. Especially if you go to Venice once in a lifetime, it is worth to see those videos and have a true local experience
Alessio hai ragione.....la location sembra tipica della Milano moderna..... confermo.....io sono di Milano e ci abito da tutta la vita. Siete davvero simpatici. Abbraccio da Milano😊😊😊
Please try zero Otto Nove in Manhattan _ the owner Roberto is from Salerno , it has 4 of these restaurants and his original called Roberto’s in Arthur Avenue. Bronx- just like being in Italy 3:03
Ok...what you two need to do on an upcoming video is try various Chef Boyardee canned products such as Beefaroni, Ravioli and Spaghetti & Meatballs. You will never be the same!
That could be the death of Alessio. I used to love that stuff as a kid and saw it on sale one day a few years ago so decided to get it for nostalgia's sake. It was a big NOPE. Could not finish it. I would expect Alessio to have to spit it out.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Alessio's verdict is a tribute to Italian kitchen.
It is brutally honest in a factual manner.
American 'Italian' restaurants should hire native Italian advisors.
American Italian is a whole other cuisine, and many Americans like it. So why bother?
@@boxychubbo6922 True, like pineapple on pizza. So why bother?
I used to visit Asti in Italy for years as I worked for a company called Sacla, and the food was just divine. On one visit, I went to lunch with the CFO, and he took us to a little specialist restaurant where, for the 1st time, I tried Duck, Aged Balsamic and parmesan; oh my god, it was terrific, and he bought me a bottle of the Balsamic which cost over €40, but oh my god I dined out on that with various meats and salads yum yum yum. In one restaurant (a very expensive one owned by a friend of the owner of Sacla) where we had a 7-course meal; the owner of Sacla told us this was a typical meal, stunning, and between each course (small amounts of food), we had various kinds of wine to cleanse the pallet. Authentic Italian food is just amazing
I live near Modena,a very good balsamic cost 90/100 , pay attention,be carefull
Palate
You have eated an other regional cuisine than Milan. It's Piemontese that once was made of more than 7 course....
I live in Asti, and I hope you can come back to our territories, because here (as in the rest of Italy) there are a lot of products and wines to try. 😉 p.s. if you want some advice, come to Asti in September, to see the Palio and the Festival delle Sagre.
Saclà , the sottoli e sottaceti
These videos are fun to watch. You both are a precious part of the internet.
Happy December 🎄✨ Jess & Alessio.
❤❤
My Nonno and Nonna were born in Italy. I knew that polenta was all wrong as soon as he lifted it with his fork. I love these reviews because Alessio takes the time to explain the food. He really is doing a public service. I've also learned from him.
There is a difference between how it's made in the North and in the South though, Southern Italians call us Northerners Polentoni, and we call them Terrone, both are considered slurs😂😂😂
I am so surprised at how many restaurants claim to have ITALIAN dishes and are yet never measuring up to their claims. So happy that you two share your take on these foods. Makes me want to go back to Italy. Sadly, I was only in Verona, but even there the foods were great. Love you both and please keep up the wonderful videos.
Why would this be surprising? The entire world is like that. I've eaten at places claiming to be American in other countries and it's not authentic in the least.
@@Danse81-n6g Italians being triggered over food has descended into self parody long ago. Their food culture is the worst. It's incredibly toxic, ridiculing and shaming other Italian diasporas thousands of miles away from having the audacity to use a different ingredient. As far as Mediterranean cuisine is concerned, I'd take Greek over Italian any day.
@@ins1981Lest"their food culture Is the worst" 😂 you are a poor ignorant man.
@@COLOGAL riding the wave ofc, rule number one, never eat at italian restaurant outside Italy ahahahaha unless you talk to the owner and hes italian ahahaha in italy we know this very well
This part
Love your channel! My grandmother came to the US from the Trieste area after WW2. We grew up helping her make pasta, always made with egg, stretched on the machine with the crank. She would lay out clean linens everywhere in her house to dry the big pasta sheets on. Then, once the big pasta sheets were dry enough, she’d put them back through the crank machine to cut into noodles. We’d crank the machine and also hold the pasta as it came out of the machine. Lots of giggling and fun. Her lasagna with her homemade noodles was the best I’ve ever had. The noodles were so light and fluffy and the sauce was thinner and had so much flavor. And she’d serve us spaghetti with just sauce mixed in, and cheese sprinkled on top. We used to call it “stinky cheese” when we were kids lol, but we liked it. Her pasta dishes were not like what is out there in the restaurants. ❤❤
Your grandmother, in my opinion, was the last generation of Europeans to immigrate to the USA.
@@IdahoHomeschoolersLive learn italian then
@@sky-pv7ff yeah, there was a wave back then.
@@IdahoHomeschoolersLive Was she fleeing from that part that got conquered by Jugoslavia at the end of WW2?
Basically two whole Italian regions (Istria and Fiume) next Trieste were taken by the communists Slavs at the end of the war, and most of the 300'000 italian natives underwent ethnic cleansing. In Italy we call this "the Exodus". Many of them fleed to the neighbouring Friuli and Trieste, but I guess some of them could have to America as well (lady Bastianich should be one of them)...
My grandma was a refugee from that area as well.
A sad page of history. It's always made me sympatize even more with victims of genocide or ethnic cleansing around the war
Thankyou, from Australia ,you just passed on great knowledge to me from your Grandmother. I make my own pasta but I’m very insecure about clothes and tea towels all around the kitchen. Now I do it wrecklessly. I actually have a 1000 count sheet that was torn and I use it to drain my homemade lasagna noodles on. I’m so jealous of people who grew up in homes like you.
Jessi commenting on Alessio's good vs. bad energies. I recall him standing in Buc-ee's parking lot, hopping around after just a few bites of Buc-ee's BBQ sandwich, huge grin, telling the Buc-Ee Gods to put one near their home. ha ha
In Italy we like to say “you’re like parsley” to someone! 😂 It means it’s always everywhere.. even the Nutella is different in America so I can see why some products taste off! Love from Reggio Emilia❤
Funny we say exactly the same in Greece , for someone who is always at gatherings, doesn't miss a party etc even invited at a push - friend of a friend of my cousin , you know !
2 minutes in and I can already see you guys doing food reviews for a living !❤Alessio is very knowledgeable, has a refined palate (he is of course Italian) and is very natural on screen. I love you guys so much and have been following you for a few years and I wish you both so much love and happiness ☺️ and that is so true about eating with your hands and eating with a knife and fork… you definitely eat more and quicker with your hands !
*palate
I have been following yu guys for over 2 years now, oh actually since pandemic, if I'm not mistaken, I really love to see you guys. And feels like I know you so I get happy if you guys are happy! Please don't stop making these vids, they are so comfortable to watch. BTW, even though my first language is Portuguese I definitely can understand some words in Italian when Alessio speaks, that's incredible.
I don’t know why you had to mention you’ve been following them for two years like you’re special or something. No one cares.
@@sO_RoNerY But why do you have to make such hateful comments?
Thank you guys for this video, it was so much fun to watch! I am from Panama and we have quite a few Italians in my country, There I have tasted the best Italian food outside of Italy. So, so good!
A very thoughtful food review. I like very much how each of you go back-and-forth to discuss each item and also I appreciate the background educational info provides. Fair and measured review. I look forward to your next ones.
Yes and Americans shouldn’t feel bad, it’s Italians who open these restaurants up and cook, it’s Chinese who cook Chinese food it’s Mexican who cook Mexican. Do it’s their people cooking it and giving it to us lol ..
Forreal you may have few Americans who do it, but for the most part it’s those people who do it
Northerners don’t know food. Real Italian food is only made in the south.
I just saw that North Italia is owned by The Cheesecake Factory. I guess that explains the quality.
The Cheesecake Factory does several dishes well. The most popular ones, no. They DO have delicious cheesecake, however!
Yeah came down to make this comment.
Hope Italian govt sue them
😂😂😂😂
North, Flower Child, Wildflower, Blanco, Culinary Dropout, The Henry, Dough Bird, Arrogant Butcher, Olive & Ivy were all started by Sam Fox. Cheesecake Factory bought the entire Fox portfolio of restaurants in 2019.
Pizza places here in Italy do not pre-cut the pizza also because it gets colder quicker.
I love that his opinions are written all over his face - even without saying , you know he has noticed! A sparkling personality - and some well trained good taste !
I love watching you two. Makes me smile watching your chemistry with each other!
Your videos are so enjoyable to watch 😅❤ this video reminded me of my grandpa Sante, who was also from northern Italy. A small town named Chivago. He also loved his food and did not allow anyone else to make the polenta in his house 😂 He had a veggie garden and around 12 fruit trees of all kind. The boys would pick and the girls would can them each for winter. Some of the best memories I have are spending weekends with my grandparents ❤
Non esiste nessun luogo che si chiama Chivago. L'orto vegetariano cosa sarebbe?! C'è anche l'orto carnivoro?!
I’m from Italy and fyi it’s spelled Civago❤ it has my heart! Polenta is one of the best dishes! Next time try with ragù and a bit of parmigiano on top 😃
@@chiarabreveglieri4854
Allora non si scrive Chivago!
Imparare a scrivere correttamente, grazie.
@@margheritasapino763 How you try to correct an English speaking person in Italian? doesn't seem you a little weird if not rude?
@@gabrieleangelocalvillo3364
Mi sembra doveroso. O a te stanno bene l'errore e l'ignoranza?
Those prices are ridiculously high, especially regarding the quality! Don't forget it's the USA where tax and mandatory tipping isn't included yet in the prices shown. Big fail if you ask me, thanks for trying and letting us know.
I wanted to say that too. I am from Austria and been to Friuoli Venezia often. Cividale and Triest are my favourite cities. I was even in the city Prosecco.
There’s no such thing as mandatory tipping in America. It’s optional. Always has been. Where do you Europeans get this notion of a “mandatory tip” in America? It’s like many other things that Europeans are so ignorant about when it comes to America but so spread all over the internet as if you know what you’re talking about. And it’s still 8% cheaper to dine out in America than in Europe even with tax and tip included. Plus the person sizes are larger. Americans have the highest disposable income in the world so it makes sense to eat out more in America.
tax and tip never will get included.
Stracciatella created in Bergamo by Enrico Panattoni is just an ice cream flavor. Stracciatella as a cheese is purely from Puglia
tell this poor man from the north
*from Puglia whether ist buffalo or cow.
oh grazie , da bergamasco che vive in toscana sono rimasto sbigottito !
io gelato è credibile il formaggio no !
La stracciatella è quello che sta dentro le burrate
and what about that other joke that prosciutto crudo in Italy is only from Parma or from Friuli ?😂Who is this tool that runs his mouth about italian food without knowing the first thing about it? It's not enough to be italian to be competent.
I just learned where Prosecco comes from …❤ it! I enjoy hearing his expertise and accent!
The intensity in Alessio's eyes, makes me think he summoned, then channeled all the ancestors of North Italy into this review. He did not hold back.
And I can't blame him, since the owners decided to name this restaurant 'North Italia'. Lol
Friuli also has (a very European) interesting history - not only Italian background though. Makes it even richer, including the cuisine.
I am so glad you guys are still at it. Just discovered you this week and a more’ a more’ amore’
😂😂 "fammi parlare in italiano:il prezzemolo nel ragù?!"usito dal cuore! Un saluto da Trieste!
Alessio eating this food reminds me of Buddy the Elf when the department store Santa walks in. 'Santa's here.' 'That's not Santa.' 'Yes it is.' 'No it's not.' Just replace Santa with Italian food.
My wife and I spent time in Naples and the Margarita Pizza we had was brought to our table and the waiter added a light swirl of olive oil from the center to the crust. We had not seen that before, but the best pizza we tasted in all of the major cities of Italy we visited. The crust, tomatoes and chunks of mozzarella with a drizzle of olive oil ingredients just can’t be replicated in the U.S. We have tried in a number of big cities coast to coast. So, our experience in Naples was that they add some olive oil to the Margarita pizza. Maybe it was just that 1 restaurant and that is not normal, but it was really good.
"Okay che il prezzemolo va dappertutto..."😂😂😂 Se non mangi bene t'incazzi"😂😂😂 100% agree, Alessio is all of us northern italians 😂
I love so much that Alessio has standards, please never lose those high italian standards
Don't worry about that, Italians never quit their standards on food. 😄
Mericans should take notes. Our food in the European Union is so good and much, much healthier. I haven’t been in the USA since 2005 and yikes. I am in no hurry to go there again if ever.
@@verttikoo2052 - there’s plenty of trash (not good food) in Europe too.
@ Like what? Cupcakes?
We need Alessio to open an Italian Restaurant so he can serve authentic Italian food.
I mean he doesn’t have to. They exist. These 2 always go to corporate chains and act like that’s all America has lol there’s not really any good Italian outside of the east coast in NY Philly and NJ. Everywhere else sucks lol
He would hate it.
@@scbs7768don’t include Philly !!!
Just because he can critique what is not Italian food doesn’t mean he can cook it 😂
@Yungdil if you can't do better than people shouldn't knock others for trying
The green stuff looked dangerous. - And the prices: Insane!!
Almost 30 years ago, a family from Northern Italy opened a restaurant on Ft. Myers Beach with excellent and original Italian cuisine, which we really appreciated and visited often, but didn’t stand a chance to become a “go-to” place for the prevalent American clientele. So after a year or so of constant struggle, they finally decided to “Americanize” their cooking, but not thoroughly, and got more traffic to the restaurant, but after another 1 and 1/2 year (approximately) they had to quit nevertheless…
In my humble opinion, most of Americans are not used to enjoy the “real deal” of genuine Italian kitchen, be it Northern, central or Southern Italy, and all the nuances from regional distinctions you can find in Italy.
Some friends have said to me, that in New York and maybe in California there are “real” Italian Restaurants -I don’t know- , but for the rest of America… it’s like Alessio says : “da far incazzare”… I would add : “ma andate affanculo”
I’m from NYC and it’s the closest to good Italian cuisine
Y’all are so adorable!!
The price for a bowl of (mediocre or bad) pasta is outrageous.
They have some good dishes. The short rib and polenta there has withstood the restaurant being sold off to Cheesecake Factory.
@@rorytribbet6424 I can guarantee my short ribs would blow them out of the freaking water its my go to dish, But mine is my own recipe and i have a local butcher who gets me very specific short ribs from a specific ranch I like best meal ever when you want to show off cooking and make it fancy for a date.
i doubt you can cook anything half as good as this place cooks food
@@jamesdizzle420 I could cook circles around them
@@pilsplease7561 maybe you should try cooking food circles don't taste good
"Fresco" or fresh with pasta has several meanings in the US: 1) fresh made from scratch (using flour and forming it) within the hour or less, 2) recently handmade pasta cooking it fresh but it was stored a 1-4 days in a fridge, and 3) dried pasta cooking it "fresh" to order.
America, the land of deception.
So basically any Pasta in America is called fresco? 🤣
@@bastardslayer5625 aka it's edible by date standards .
Same approach 99% chains take IE enchiladas at a Mexican restaurant are rolled and stored in the freezer days 😂
Love your food reviews, so specific. I can tell by looking at dishes that they may be wrong. Bolognese with chunks, wrong. I understand not getting to use boar but sausage meat?! Maybe lamb would be a better choice? Tiramisu in US is a lost cause. You two should do a tutorial on how to make proper one
Imagine you both "hosting" fan dinner meetings and Alessio describing the menu.
I would pay to meet you guys and to learn about italian cuisine.
You two are so adorable! What are the balls in the tiramisu? Chocolate? Alesso is so funny!
I don't care about the food. Watching the two of you interact is fun.
These are kind of fun to watch as someone from a region that has dishes that gained popularity, but are typically not that similar to what we would make or they "break" certain rules. That said, I never call the food "disgusting". To me that word has a very specific meaning - it is inedible and would quite literally be difficult to swallow without gagging. I think someone needs to expand their vocabulary.
That said, I don't eat at Italian restaurants because I know most of it is just covered in some sauce and there is no way this is an authentic way people eat. Just like not everyone in MX eats salsa or queso on every dish.
Alessio, per una volta devo contraddirti riguardo ai capperi. Ci sono anche nel nord Italia da epoca antica: ad esempio ci sono città del Monferrato (in Piemonte) dove crescono spontanei sulle mura dal '500 😉
Se è per questo il tartufo si trova anche nelle Marche e la polenta è stato il piatto unico, al posto della pasta, per tante famiglie fino a metà del secolo scorso.
Si ma non fanno parte della tradizione culinaria del nord, è questo il senso
I've never been to Italy, but I have been to two awardwinning Neapolitan style certified pizzerias here in Sweden, and just omg, it's the best pizzas! Both restaurants have very traditional toppings including proper tomatoes and tomato sauce imported from Italy. When I have Neapolitan style pizza, I go either with a Margarita or if available, a blanco with the special tomatoes and buffalo mozzarella on it. It's just glorious!
We do have some amazing pizzerias here in Sweden, and all 4 pizzerias in my town are pretty darn amazing (to the point where locals who have moved to other places, have to get pizza when they come back here to visit family) but it's not Italian pizzas, it's just pizzas, often made by people from Turkey. It's amazing for what it is, it's just a completely different ballpark than Neapolitan type pizza both with style and toppings. Both are crazy good but really the only thing it has in common is the round shape, it having tomato sauce and cheese on top
you guys are so fun to watch!
thank you for posting, enjoyable moment of my day.
I'm so glad you enjoyed it!
I adore sausage with fennel. I put it in everything I can haha. Also, cheese is great in polenta *hides*
So cute the way he breaks down everything
If we really want the authentic Italian food then we need to go to Italy. Here it is Americanized.
Ciao Alessio. Come stai? Io mi chiamo Margarita e vengo dall´Ecuador. Guardo i tuoi video da un anno fa. Sei fantastico.
U had me with the triple zoom after the polenta 😂
I’m excited to see if any of the food resembles my Nonna food…my grandparents were from Azzano Decimo, and Pordenone…hoping to get there next September …
La Veneta in Gallatin is a locally owned restaurant that grew from an Italian coffe and pastry shop. Definitely worth a try if her pastries are any indication of quality, they are wonderful!
I ate at this restaurant in Franklin, TN last year. I thought the food sucked and the prices were expensive. No salad or bread was included w/ the entre. I prefer Carrabba's over North Italia any day of the week.
You hit the nail on the head, Alessio. Mexican cooks that haven't grown up with the nuances of Italian regional food. I'd say the same thing about mediocre/bad Mexican food prepared by another culture. Good call! :)
when you come to italy you should go to one of the American chains like 'old wild west' (its in verona at least) and see what jessi thinks of the food! that would be too funny!
I have a feeling she would be easy on how she rates the food.
@@padraig5335 yes probably! also as a canadian i went there and i thought it was legit, the decor was a bit weird tho
crazy how expensive it is and how much he doesn't enjoy it, wish there was more authentic food
There is. America is huge. You have to go to specific places. Chains are designed to capture a wide audience.
This restaurant sounds and looks like an upscale Olive Garden…
I make a bolognese from one of Lidia Bastianach’s cookbooks. It’s such a symphony of meat. I do add some garlic but it has the fattiest ground beef and fattiest ground pork I can find. It is one of the only pasta sauces my daughter likes. You all should make some recipes from American “Italian” cookbooks too! It would be funny. I have a tendency to put it over a penne or other chunky pasta. It has to be cooked nice and chewy and in super salted water though!
The best way I like to eat polenta is to make a big pot then pour it into a big dish and let it cool and it will set like Jell-O. Then you slice it into quarter inch thick pieces and fry it. It’s crispy on the outside and soft on the inside. Yummy!!!!!
Polenta tastes like nothing.
@@silkscreenart5515well yeah, you need to season it. Its milled corn…
@@silkscreenart5515 it's a vehicle for other flavors. just like rice.
Polenta fritta is an actual dish in Italy, confirming from Piedmont
That would probably freak Allesio out for days.!!! lol. Sounds good to me though...born Yankee raised on a farm. Dad made Johnny Cake and we put cream and sugar or Maple Syrup on it for snacks or breakfast. Dad had a huge cast iron chicken fryer skillet that was his mother's... that he made full of cream gravy that we poured over buttermilk buiscuits that Dad and my oldest sister made. HUGE BISCUITS!!!😊
I love this couple ! Great people !
Jessi giggling every time Alessi said balls has me weak 🤣🤣🤣🤣🤣
I love for the tiramisu part he said to film the coffee part because that's the only coffee part you're going to see 😂😂
If yall ever find yourselves in Atlanta there is an Amazing Northern Italian restaurant called Pasta da Pulcinella! It’s my wife’s and my favorite restaurant. They make everything from scratch and they are known for their ravioli
Pulcinella is a typical neapolitan mask, it doesn’t feel so northener 😂😂😂
David (Jessi) Attenborough: As a good Italian, Alessio realized he needed to switch sides for better light. But he already knew what was on the menu.
I like how Jess is easy going 😊
I loved living in Veneto. The food was spectacular. Currently looking at becoming an expat in Sardegna or Rome. Wherever you go in Italy, the food will be fantastic if you stick to the places where Italians eat, not the tourist traps. GREAT VIDEO.
Scusa Alessio, ma i capperi non fanno proprio parte delle ricette originali del pesto. Probabilmente lo aggiungete in Friuli, ma non è la ricetta originale. Qui la ricetta più diffusa qui in Liguria.
Abbracci ❤
Ingredienti
Quantità per condire circa 500 gr di pasta (4 - 6 persone)
50 gr di foglie di basilico (fresco, perfettamente integro e asciutto)
2 spicchi d’aglio piccoli (qualità di Vassalico, dal sapore meno intenso e forte)
100 ml di olio extravergine (ligure DOP)
40 gr di Parmigiano Reggiano
20 gr di Pecorino (qualità fiore sardo)
15 gr di pinoli (1 cucchiaio da tavola)
1 pizzico di sale
Anyway...love your videos ❤❤❤
Si, ma infatti era sarcastico.. glieli hanno messi ma ovviamente non c'entravano niente..
I love how much he knows about his country, some many people in America have no idea
5:21 I also use a knife and fork with pizza (and I was born in Calabria), and people ALWAYS give me a hard time. Thank you for vindicating me!
My hand 😂 hand to mouth when it comes to pizza . I not city slicker rich type only those types have use fork and knife for everything 😂
I'm so thankful I got to eat real Friuli food for two years. At the time I was 23 and I had no clue there would be a huge difference between the American version on authentic. I remember my first meal in Aviano and my mind was blown away. I have never found such a good cream suace than that night.
Good vid, but... 8:03 America is Fusion! There's great flavors and textures with combos! (from a good place ofc). I get the old school thing for sure but things do progress and evolve in trying to incorporate a basic classic and elevating it (at least trying too). Sometimes it works, other times it doesn't. Just like the eye of the beholder, tongue of the taster. If it doesn't sell, It won't be around! Nice job guys and i appreciate your vids. Very entertaining and keep them coming! 💞
Agreed. Respect tradition, but change is good too. Adding chicken to pasta tastes good! "You don't add chicken to pasta" because you just don't is not a good enough reason. It tastes good, so do it.
@@leodee3He said why though. The flavors don't go together. You're free to disagree of course. I think us Americans don't really think about flavor combinations like italians do. We tend to evaluate each ingredient on its own even when many are combined on a plate. "Pasta is good pesto is good chicken is good, thus all 3 together will surely be even better. Goodness cubed!".
@avonlave They do though. That's what I'm saying. They taste good together. His reasoning is more based in just how they've done it traditionally.
@@leodee3as I said, you're free to disagree. I don't know why you're acting like they OBJECTIVELY taste good together. It's all subjective. Most Italians don't think they do, most Americans think they in fact do. But Italians do have a reasoning for their opinion here, rather than merely "because of tradition". It is a difficult thing to put into words exactly why they don't think they go together. As Jessi said, the more you eat actual Italian food the more you start to understand their viewpoint.
@avonlave He said OBJECTIVELY that it's wrong. He, and many Italians, live by hard rules about food and turn their noses up at anything different. lol. I'm saying that things change over time and different can be good. I like these two and have watched a ton of their content. They're great. But often, his food opinions are not based on taste at all, but just simply how close it is to "the way it's supposed to be."
Y’all need to try Valentino’s ristorante in Nashville really great Italian
It's funny that you mentioned Stracciatella when discussing your Bruschetta choice. When I went to Switzerland (where one of the official national languages is Italian) they had a favor of gelato with the same name as Stracciatella. When I went to Italy (earlier) I don't remember hearing about it (but I only got gelato once as I was waiting till we got to Rome)
We have it in Italy too. It comes from the north, unlike the cheese that comes from the south. In the video he confused them.
Prosecco 12.50? Bruschetta 15.00?small pizza 20.00?chicken pesto 22.50?Bolognese 23.50? Wtf
It's from Venezia-Giulia region, in Prosecco; in Trieste
Well Jessi, Polenta is on of those dishes that seem simple but are not. It starts with the quality of the flour (made of corn, of course). and goes over of the right mix of water and flour. You can burn it, you can make it too soft or you can make it hard like a brick.
So if you aks how you can mess up polenta, the answer is: "Yes you can!" and it's easier than you might think.
So if Alessio says it's the easierst thing to do only means 2 things: Or he underestimates cooking Polenta, or he has done it so many times that he can't imagine to mess it up.
But once again: Yes you can mess up Polenta! I mean the dish he had showed that it is very much possible!
Things got serious when: "escolta escolta, vamo a parlare en italiano"
There nothing like authentic Italian food! My favourite food of all time!! Love ❤️ watching you both you’re so beautiful together..
The polenta we had in Sulmona was more “runny” than I expected, but the meat sauce on top was an amazing combo.
When you've had tagliatelle ragu in Bologna, there is no going back to anyone elses bolognese. Unless you make it properly at home.
I love that city I love Italy could be I was born and raised in Trieste heaven
For Cucina Milanese, there is the upscale New York restaurant named Casa Lever. Among many other great dishes, you will definitely enjoy their Vitello Tonnato, their Carciofi and Parmigiano salad, their Cuteletta alla Milanese, their Ossobuco alla Milanese, and their perfect, off-the-menu, Risotto allo Zafferano - un capolavoro!
Vitello tonnato is not part of Milanese recipes. It belongs to Turin. (And it is cotoletta) 😊
Right! It’s cotoletta - my typo.
Seems like it might be good business for you two to start an Italian authentic food truck in America. Big thank you to you two for sacrificing your taste buds for us with these different not so yummy foods.🤣💓🤣💓 Stay cool and hope you can visit Nikki & Carlo from Positano Diaries when you go to Italy. 🍀
Prosecco was my most favortist adult beverage. And, I had to finish the bottle because you can't save the bubbles. Yay!!🤣🤣🤣
This is what I don't like about Italian-American restaurants today. Right off the bat the bruschetta is suspect. Why? Because they are charging $15 for ONE PIECE of bread, cut into 4 pieces with a smattering of ricotta, a bit of basil, not even 15 dollars worth of prosciutto, and a little sprinkle of what might be parmesan. This is supposed to be a simple dish with simple ingredients. This is not how real bruschetta is anyway. There is zero tomato to be found. $15 for a nothing makes me doubt the entire restaurant. Probably why they empty as well.
that's an item that subsidizes the cost of more expensive ingredients. same for a cocktail or marked up bottle of wine. it's a business, in the end.
you don't need tomato to make a bruschetta, as long as it is toasted bread with garlic, olive oil and salt on it you can call it a bruschetta basically (same goes for the pizza, you don't need tomato sauce and mozzarella to make a pizza, that's just the Margherita pizza but the actual pizza is the cooked dough)
I’m from Philly and we have the 2nd largest Italian population behind NY. Outside of the tristate (NY PA and NJ) Italian food in the US is always suspect but the Italian food is great in my area.
@@romulus_I can get those ingredients imported from Italy for next to nothing but I live on the east coast where we have speciality stores and great Italian food
Love Northern Italy
I so enjoy sharing this with us.
My father was from Castle novo del Friuli. The polenta we always had was more like a cake ( not sweet). Often had it with rabbit.
Those prices are beyond absurd.
"Go eat your cheeseburger.....do not come here" he says cutely 😭😭😭 love you guys ❤
Ciao, Ma Alessio sei veramente del Friuli?? Se si di che zona? Complimenti per i vostri video, concordo pienamente con te per quanto riguarda le ricette è il cibo.
A lot of times people will put provolone on their pizza to give it more of a stringy effect
Love the honesty...
I was shocked in Venice, it was like cafeteria food. Just a dry veal cutlet, some veggies and I asked for some pasta and it came out cooked but dry.
Venice is full of tourist traps. There are tons of videos about how to avoid them. Especially if you go to Venice once in a lifetime, it is worth to see those videos and have a true local experience
Alessio hai ragione.....la location sembra tipica della Milano moderna..... confermo.....io sono di Milano e ci abito da tutta la vita. Siete davvero simpatici. Abbraccio da Milano😊😊😊
We need Alessio to teach us how to make polenta! Or anything authentic. 😋
I'm scared but I watch the video 😂 ti sono vicina 😂😂 the wine in good😂😂 meno male ❤
Please try zero Otto Nove in Manhattan _ the owner Roberto is from Salerno , it has 4 of these restaurants and his original called Roberto’s in Arthur Avenue. Bronx- just like being in Italy 3:03
E pensare che la polenta è una delle cose più versatili e economiche della cucina del nord Italia!
Ok...what you two need to do on an upcoming video is try various Chef Boyardee canned products such as Beefaroni, Ravioli and Spaghetti & Meatballs. You will never be the same!
That could be the death of Alessio. I used to love that stuff as a kid and saw it on sale one day a few years ago so decided to get it for nostalgia's sake. It was a big NOPE. Could not finish it. I would expect Alessio to have to spit it out.
I’ve been thinking of investing in CAKE. Timely video thanks!
I just found you guys. I love your channel and subscibed. Q- What does Manjabi mean? You have said it a few times. Best wishes to you both!
He’s saying ‘mangiabile’ which roughly means edible, or that he likes it.
@@wbarley Thank you! I was trying to spell it phonetically.
@@wbarley Thank you. I was trying to spell it phonecically
The cheese on the pizza looks like they blended in some swiss cheese like emmentaler