In Argentina we have a long living tradition of eating gnocchi every 29th of each month. This is also why we call corrupt workers/politicians "gnocchi" because they only show up at the end of the month (for payday)
Joe "Gnocchi" Biden. He pardoned his son, pardoned himself and his family and various people not convicted of crimes on his way out of the White House. Corrupt, corrupt, corrupt. Don't get me wrong: Trump is equally corrupt and will probably do lasting, permanent damage over the next four years...possibly longer if he decides to be king/dictator.
Max, I live in Poland, Eastern Europe and for the time immemorial we've had this local variation on gnocchi going on, called "pierogi leniwe" (lazy pierogis.) It's a simple dish designed by and for the poor - and it's amazing. The dough consists of white curd cheese, egg and flour, mixed by hand and rolled into a thick rope, cut into short pieces and then boiled just like yours. We serve it with butter and sugar on top. I started adding cinnamon on my own as an adult. Who knew that I inadvertently went in Bartolomeo Scappi's noble footsteps. Isn't cooking an adventure?
@wumologia you are so lucky.in 2013 I went to Vienna, Budapest, Krakow and then to Prague. I would love to move over there .any ideas how to or what I need to know any information would be very appreciated. Chris from Australia
Here in Brasil, in the cities that were colonized by germans, we make a dish called Klöße, which is a thick dough cooked like gnocci. I don‘t know if they still do it in Germany, since many habitudes that persist here have already vanished there.
I know this is a little odd, but I want you to know that like some people with disordered habits relating to food or who don’t like eating alone watch mukbangs to help while they eat, I watch you. I hate eating alone but when I have to force myself to, I always play your videos to help stir the appetite. Thank you!
@@davidruff7514: No joke, but if you DO make it happen, I bet you will be rich beyond belief. It would be super cool to share a meal with people from all over the world, especially to learn what others eat for breakfast or dinner.
You're not alone. Due to a medical issue I have no appetite. I don't ever feel hunger. But I'm oddly fascinated by other people eating, or describing food to me. This condition is relatively new. I find myself very envious of people with big plates of food. Even when I can eat it's only small portions. What I wouldn't give for a huge bowl of gnocchi in something like a vodka sauce, with good grated hard cheese on top!
Thankyou for sharing this. I never understood what a service Mukbang offered...not only entertainment & history from Max, but from caring human beings, such as yourselves, sharing personal information helps so many others know they're normal & not to be embarrassed about this & educating us that didn't know ! Thanks & have a lovely life.. ❤
as an italian, your pronounciation is pretty much perfect of every word you said in italian. that's kinda rare when i listen other english natives pronounce them, i'm impressed :D
as a fellow Italian, I think "gnocchi" has the wrong "o" (Ò vs Ó). Other than that, there's the sound most foreigners struggle with:, if you pay attention Max can't pronounce "gli", see e.g. "migliacci" at 0:39. It's a sound that does not exist in most languages (perhaps only Catalan in Europe) so non-italians usually pronounce it as "li" or "j". Still, pretty good!
@@thebaffman4898 Oh yeah omg 15:40 very important word to know before a trip to Italy -- for clarification if he ends up reading this, it's trAH-toriya the latter part sounding like "tortilla" :D
@ it's also a sound that many italians don't use depending on the region, so it's not THAT weird for an italian to hear it "misspronounced"; for example in the south a lot of times it's swapped with a /j/ and some people in the north, but not many in my experience, swap it with an /l/ sound. The same goes with ò vs ó in some cases and it's probably why i didn't notice it (i'm from Veneto). The only weird one to me is how he pronounced Trattoria
Oh! If you're going to be in Rome on a day they're open, you simply MUST visit Garum Biblioteca e Museo della Cucina! It's a museum dedicated to the history of cooking and food in general. It's next to the Circus Maximus, so it's not even particularly out of the way, either.
15:43 Gnocchi on thursdays became a tradition because of the christian practice of the friday fast (which usually meant you couldn't eat meat, hence the fish on fridays). Gnocchi were considered very filling yet easily available and prepared you for the forthcoming fast.
@@Jeffro5564 No, he didn't. Max only quoted an Italian saying about gnocchi being eaten on thursday fish on friday and on tripe on saturday, but did not infer anything about the christian practice of fasting on fridays and gnocchi being a filling dish to eat the day before.
This is wild. My mother literally made this last week. She's been watching you so much, now she knows what you are going to make in the future. Also, yeah, it's delicious af.
My friend's mother was born in Corsica. Every Thursday, she made a similar sort of cheese gnocchi, but after they were boiled, she would dust them with four and pan-fry them n garlic and butter, then top with grated cheese and crushed toasted pignoli. Usually served as a side dish with her version of Lasagne alla forno, usually served with a bottle of retsina in summer or grappa in winter.
Corsica has no longer been Italian territory for hundreds of years, it belongs to France... so the dish will certainly be delicious, but I don't think it can be considered part of the "Italian culinary tradition"
Corsica was under the control of the Republic of Genoa for 500 years and has been under France for 256 years. Moreover, in Italy, there are recipes that include both fried gnocchi with butter and garlic, as well as pine nuts (specifically in Genoa and Liguria).
I am a Buddhist now, but when I visited Rome it was a religious experience to me. The churches and the statues were amazing. But you should defininetly the sistine Chapel. Go early in the morning, like be there at 08:30, and speed walk to the chapel. It was amazing!
I was about to say, if there's an appliance I need to use, I probably already have it. But I will always take new books (even if they're technically old books lol) and I'm always down to try any recipe
This reminds me so much of what in eastern europe would be called "lazy varenyky" where dough is made with cottage or farmers cheese, flour, salt, and sugar, rolled into strands, cut and boiled and then served with butter instead of making a separate farmers cheese filling wrapped in a dough like a pirogi or dumpling (hence the "lazy" part)
Rome's most underrated ruin is the Domus Aurea- Nero's 'Golden House'. It has been preserved underground because his successors buried it and built the Baths of Titus on top. It was rediscovered in the 15th century when a young boy fell through a hole, and found himself in a chamber, surrounded by beautiful painted scenes. These frescos were one of the main inspirations for the Italian Renaissance, with many of the great painters coming to Rome to see them and guide their own creativity. You can book a guided tour of the Domus Aurea and walk the corridors of a palace built by an insane god-emperor, still adorned with delicate hand-painted motifs that were put there nearly 2000 years ago, all underground, whilst the city bustles above your head. It's truly incredible, and I don't know why it's so much less famous than many of Rome's other sights.
Native American foods of any variety, or Hunter gatherer, or neolithic farmer, anything back as far as you can go!!! I really would love to know what some of the oldest foods our ancestors ate were. I loved your Otzi episode SOOO much!
@@elisainwonderland3057 I am so glad to hear from people who are also interested in what our ancestors ate. I imagine all indigenous communities, all over the earth, have and had very unique ingredients, rituals, and techniques. I descend from people who lived on an island in what we now call Brazil. I would love to know more about foods from hunter gatherers or early farmers anywhere!
@ It is so nice to hear others who are interested in these things, too. I study ancient peoples in school, and food is such an elusive thing, so far back. I am fascinated by what we might know, that I haven't hear of, and also what archeology can tell us by traces of food in ceramics and so on. Throughout our entire history, there has been food...
Almost reminds me (slightly) of an ancient predecessor of Gnocchi alla Romana. At the time I was very poor and had to devise recipes to make use of what very little I had. I stumbled upon the dish, ground up some dried couscous, that was 100% Semolina, some parmesan and a bit of butter and water. I am happy to say that even though those days are long behind me, dishes prepared during times of hardship will somehow comfort you, when you are destitute and humble you, when you have everything you can possibly need.
My personal addition to the old saying, "Necessity is the mother of invention" is: "Desperation is the mother of creativity". I think a lot of Max's videos demonstrate this during wartime, famine, etc.
In the letter at 7:14 you can see that Guerrini sent it to Giosuè Carducci, who was one of if not the most prolific Italian poet of the 19th century. So that's probably the reason why Guerrini thought he would've been interested in an antique manuscript
@@naamadossantossilva4736he was considered the poet of the Kingdom, but I wouldn't call him a nationalist, though he was quite conservative. Because of that he has been despised by modernist critics and now he's often skipped in Italian literature courses in high school. I suggest reading his epistolary with Annie Vivanti (there is an Italian edition titled "Addio caro orco", but I don't know if it was ever translates) to get a real insight of the man (who was so sweet).
9:13 Really interesting point here - my father (a staunch Italian) _always_ mixes cinnamon sugar into riccotta when we have it with any dish, especially savory ones. It adds a really distinct flavor that contrasts the rest of our Italian meals, and I suppose that must have originated from or around Signore Scappi here!
That's funny, I can't make tomato sauce without adding cinnamon (though I only need the sugar if I'm adding lemon juice or using canned tomatoes since my home-grown, on-the-vine-ripened Juliettes are plenty sweet), I call it my not so secret ingredient and my kids adore it. But it always freaks their friends out when they come for a visit, love the food and then find out that there's "cinnamon?!" in the sauce!
Omg, you just changed my view of gnocchi! I am Italian, from the Friuli Venezia Giulia region. My grandma used to make potato gnocchi with cinnamon, sugar, cheese, and melted butter for me when I was a kid. I always thought it was a recipe from the Austro-Hungarian domination era, but now I know it's a recipe from the 16th century!
@@emaakira3352 Il mix di cannella, zucchero e formaggio viene usato come condimento per gli gnocchi di patate. Si spolvera sopra e poi si finisce con il burro fuso caldo, meglio se imbrunito. Era il primo piatto della domenica per me e mio fratello quando la nonna stava da noi. Ogni tanto lo faccio d'inverno quando fa freddo per far riaffiorare i ricordi.
these are almost identical to how my swiss-italian great-grandma taught me to make gnocci! the recipe has been passed down for generations, she told stories of rolling gnocci with her mother. we add the whole egg and use equal parts flour and ricotta. never knew we made a specific regional variant! we use forks to get the grooves, but most of the time we just make what we call "lazy pillows" and don't bother with that step. thank you for this video, it gives a much greater appreciation for something i've grown up making :)
I live in Italy and gnocchi are pretty much everywhere. They put just a little bit of Parmigiano in the recipe. Depending on the type of potato they use to make them, they adjust the measurement of the flour. Many old ladies (le nonne) make them from scratch and often sell them to restaurants.
7:20 max doesn't mention it here but the letter and gift are for Giosué Carducci, who is among the most important italian poets and first Italian to win the nobel prize for literature. Just a very interesting coincidence Noticed as soon as i commented this that someone already pointed it out, but oh well
How funny that you did gnocchi today! Today is my chemo day and on chemo day I always have pasta with butter and Parmesan, as it is a chemo belly friendly meal. Today, it’s gnocchi on deck for the pasta. Great timing! 👍
Max, I think you are the best! For the majority of my life I would tell people that I always wondered “why do we eat ‘this’?” And finally I have a friend to explain it to me on a weekly basis. Thank you :)
In my years in restaurants, I was taught to make gnocchi by rolling the little dough-balls over the back side of a fork to thin out the middles and put a few grooves in them. Once you get the hang of it, they can be prepped quite rapidly.
When i married my husband, a triffle lover, his friend compiled 20 or so trifle recipes from many places and gave that to us as a wedding present. We've gone thru them over the years and discovered our one favorite trifle recipe which has now gone into my book. Super and thoughtful.
As a retirement gift to a co-worker who loved oatmeal. I made an oatmeal cookbook with all the recipes I could find that looked good using oatmeal. He was looking forward to trying them out as he had no idea oatmeal could be used in so many ways.
Brand new medieval (period I generally find most interesting) tasting history episode, with just enough time to watch before I go and play D&D? what a fantastic afternoon I am having.
@@craig.a.glesner After months of real life issues getting in the way (the true villain), yes. No level this time, but some very important information revealed!
I particularly love that painting of the medieval man eating while his yellow dog is lying before him with judgmental expression of "Why you no share hoomin?" Nothing has changed. My yellow lab does the exact same thing even for foods toxic to dogs. 13:55 I have a 1918 recipe for Potato Parker house rolls that includes 2 cups of freshly mashed mashed potatoes. After making it as smooth as possible you cannot tell there's "tators" in the rolls.
I got the recipe for (potato) dinner rolls from the Better Homes and Gardens cookbook. I started making them for Thanksgiving about 40 years ago and they have become a staple on our Thanksgiving table. They are very soft and delicious.
I worked in opera for a bit and while I've always had a high vocabulary level in English, and have become bi-lingual, I was always envious of the singers' ability to joke about in various languages. Opera is a really intriguing mixed art of music, language, theatre, literature, and history. Sometimes puppetry, as well. In case anyone is wondering: yes, opera singers love the Bugs Bunny cartoon "What's Opera, Doc?" It came up as a conversation many times.
I make ricotta gnocchi all the time! I prefer them to potato gnocchi because I don't have to wait 2 hours for a potato to bake! They're also jammed with protein, which helps. I like to make sure I handle the dough as little as possible so that the pasta is light, not tough. It shouldn't be that chewy! They also go beautifully with so many sauces. It's so fun to see their origins on here
This how my grandmother taught me and my cousins - equal parts ricotta and flour, roll into snake about 1/2” to 3/4” thick, cut, and roll with a finger to dimple. Dry (we put them in the freezer) and boil.
You can also cook potatoes in the microwave, then they have less moisture than when boiling (which is closer to what you get when baking them). Just prick them with a knife so they don't explode
I can imagine that the leniwe (Polish for lazy) dumplings might derive from those medieval gnocchi because I mean Poland did have an Italian queen who brought a lot of new food to the court and therefore the country she was married into. 😊 Great episode Max!
@@somethingclever8916 Yep, in German speaking countries we know these dumplings as "Knödel" or "Klösse", they are made with either potatoes or old bread, soaked in some hot milk first, eggs and different ingredients like bacon, onions added, and then boiled in water.
I count myself lucky to share my life with a lady who learnt to cook gnocchi alla romana years ago, semolina based, light, beautiful & gorgeous ! ( so is the gnocchi...)
As a kid my neighbor across the street Mrs. Rosinski was an amazing cook. They were Italian/Polish so you could get a meal with pirogis and gnocchi together, lol. her Italian Wedding Soup was amazing, and her lasagna took her hours to make but is still to this day 45 years later the best I've ever eaten. I miss the "old neighborhood" life that existed when I was young, you had 15 Moms and everyone knew everyone. If you didn't want to eat at your house, you could cruise down the street and mooch off your friends, and they would do the same at your house if your Mom was cooking something good. EDIT: Regarding your Italy trip, get out of the big cities and go explore the little villages out in the country, the people and culture are amazing and in many cases it's like stepping back in time. The small places are full of "salt of the earth" type folk who work humble, tough jobs, but have an amazing love for life. I was lucky to see the world in the Army, and no matter where I went, it was ALWAYS the tiny towns that had the most amazing and interesting people to meet and talk with.
@TastingHistory - Max Miller! I didn’t know for sure before, but I suspected it when I first started watching your channel when I was on break during rehearsals at the Grant Park Festival Chorus in Chicago a few summers back. You studied classical voice in college! I knew you were one of us from the care you always take to pronounce words correctly, regardless of the language. Such a singer thing! I’m a professional classical singer with my Masters in vocal performance and I LOVE your channel. And I really love the care you take with your diction. Any diction coach would be proud! And on top of that, you’re delightful. Always brightens up my day to watch one of your videos. That’s all I have to say, other than when I first started watching your channel, I went back to your oldest videos and watched one video a night until I’d caught up with all your videos. And now I look forward to Tuesdays to catch a new video. Thank you so much and please keep up your fabulous work!
The tradition of giving recipes as wedding gifts is a beautiful idea!!! Just think of all the recipes that have been lost from our ancestors that we wish we had taken the time to write down or watch them make!! I have only one cherished recipe from my fathers mother she was famous with family and friends for here cinnamon rolls. I’m scared to make them in case they’re not right lol.
If you're coming to Italy, you,ll find that there's a VERY SIMILAR recipe to this one, and a very popoular one, called "Gnocchi alla Romana" (Gnocchi Roman-Style). Those are made with the same ingredients (Cheese, semolina flour, egg yolks) adding some nutmeg, the only differences being the shape (they are disk like) and that there's no boiling but they are cooked in a oven after being covered with Pecorino Romano and butter.
Also, there's a UA-cam channel called The Townsend's. Max has collaborated with them before. They have an old recipe for mushroom ketchup. The 2 sound like a match made in heaven to me.
Seriously. I thought Gnocchi was already pretty great, but this is a revelation. I don't think I've ever wanted to try a recipe from this channel more than this one.
Indeed. I have always thought that gnocchi were basically pasta with potato added. Never knew they started as cheese, with a little flour and egg yolk. That sounds a LOT tastier than what you get in the freezer section today.
the reciever of the book is G. Carducci (at 7.10), a well known writer (won the nobel in 1906); here in Bologna is his last house, now a museum, and i wonder if the book is still there
I'm a brazilian with italian heritage and the tradition to do nhoque have been in the family for many years, and brings me sweet childhood memories, our version is the potato one thoug, now i wish it was the cheese one 😂😅
Many years ago, in my late teens I would cook for my family once a month and one of the best things I made was Gnocchi with mushrooms and pancetta, cooked in goats butter. Was super simple, just pan-frying the mushrooms and pancetta in the butter while the gnocchi boiled. Then combine in a big dish and sprinkle some pepper over the top and serve-it-forth. This was a favourite to serve if we had people over, especially with a green salad on the side.
@ I used to make it with mixed mushrooms, usually an even mixture of Button, Chestnut and Shitake mushrooms to have a bit of variety, slowly pan fry them with the pancetta in salted goats butter, maybe throw a little of the butter into the gnocchi when they were drained, sprinkle of salt and pepper and a little garlic optional. I don't have an exact recipe, because I tended to just make things up as I went when I was cooking, so feel free to experiment.
@@LJBSullivan In the UK at least, I got it just from the supermarket, just in the butter and spreads section in Tesco. I suppose any decent quality salted butter would do
The sheer variety of dumplings available across cultures is breathtaking! They are comfort food in any language. I know it's a pasta, but it cooks like a dumpling, which is what ravioli is too! Lordy I love a dumpling!
Same. Although i prefer mine mainly from the pacific rim. Bao, Mandu, soup dumplings, pot stickers, you name it. But i have eaten a lot of other style dumplings from all over the world, and i haven't met one i hated yet.
Here in Slovakia, we have "halušky" which are also not quite pasta yet not quite dumplings. They're a lot like gnocchi except much smaller, maybe the size of a kidney bean.
In German speaking countries we know these dumplings as "Knödel" or "Klösse", they are made with either potatoes or old bread, soaked in some hot milk first, eggs and different ingredients like bacon, onions added, and then boiled in water.
We have them in Hungary too. It's called 'galuska' or 'nokedli', originally depending on if you are closer to a Slavic country or the Austrian border. My favourite recipe is beef or pork stew with sour cream and galuska.
When you talked about gnocchi being eaten on thursdays, fish on fridays and tripe on saturdays, it immediately reminded me that here in Brazil (or at least in the state of São Paulo), some restaurants with a somewhat fixed menu always serve pasta (or chicken parmegiana) on thursdays, fish on fridays and feijoada on saturdays (which include sausages so... tripe in a way? hahah) Got me wondering if it's a coincidence or some influence of the italian immigrants
Hi Max, we just got back from our honeymoon in Italy and our big advice for Florence is to a) make sure you have dinner reservations each night or you will struggle to find a place to eat (not an issue in Rome, but it was in Florence) and b) try to book your tickets for the touristy things (Statue of David, Uffizi, etc) for as early as possible in the mornings to avoid delays, long lines, and crazy crowds.
Max: I usually make sweet potato gnocchis, plant based ones, but after boiling them, I add them to a hot pan with butter and sage and let them get a bit brown on the outside. That addition to it’s TEXTURE just makes them a lot more interesting, I think. I would bet the same would go for these midieval cheese gnocchis too!!! And serve them with a bit of the butter on top!!! I bet it would be delicious!!! But of course, not meant for me, LOL ☺️
Given the amount of times it was mentioned in today's video, I think it's time to make a video about the cuisine of my home, Bologna! Bologna and the wider Emilia region are super famous for their rich, hearty cuisine, and it's the home of Ragù alla Bolognese, Tagliatelle, and Tortellini in Brodo among other things! Bologna is also home to the oldest university in continuous operation in the world!
My mama gives a digital or print copy of her (ever growing) cookbook to our newly married family and friends. It has become a favorite gift among those close to us.
Hey max I just want you to knoe that I've had struggles with eating for years, but your videos help me so much to the point where I put them on every time I eat so thank you so much!
I believe he lives in LA proper. No fires there. The fires are in the hills surrounding LA.
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In austria there is something like "Nockerl" (which are also small lumps of dough). I always wondered whether there is a linguistic connection to the word "gnocchi". "Nockerl" here is translated somewhat to "small bumps/hills" (like in "Nockberge")
Lovely video Max and thank you Jose for the captions! This looks very easy to make and just as easy to make into a gluten free version. Rice flour mixed with potato starch and maybe some tapioca should do nicely. I may have mentioned already (like a hundred time) my parents were very much meat and potatoes style eaters. We did eat spaghetti & meatballs and lasagna but that was it outside of canned pasta. I had it once i was 17 and it was badly prepared and so dry and grainy i never wanted to try it again. Years later i got some freshly made ones and those were so much better. Take care you two! ❤️🧡💛💚💙💜🤎🖤🤍
Hey Max! Love your channel and the deep dives into food history. Have you ever thought about covering bibingka? It’s a traditional Filipino rice cake that dates back to pre-colonial times, and there’s even documentation of it by Antonio Pigafetta during Magellan’s expedition in the 1500s! Bibingka is one of the many kakanin (Filipino rice cakes) and was likely made using native rice and coconut before colonial influences added things like eggs and sugar. What makes it extra special is its connection to Filipino Christmas traditions-it’s sold outside churches during Simbang Gabi (dawn Masses) and baked in clay pots lined with banana leaves, which give it a distinctive aroma and flavor. The toppings, like salted egg, cheese, and freshly grated coconut, add an amazing balance of sweet and savory. Filipino food is often reduced to just adobo in food media, but there’s so much more depth to the cuisine! Bibingka would be such a cool way to introduce people to its history and show how it evolved over time. Hope you consider it!
9:00 Today, in northern Italy, in Friuli Venezia Giulia, they make "gnocchi de' susini": they are big potato gnocchi which have dried or fresh plums inside (the plum is in the center of the "ball") and, after boiling them, they are seasoned with bread crumbs, butter, sugar and cinnamon. They are usually served as a first course, not as a dessert. They are just in the middle: not totally savoury and not totally sweet.
I recommend visiting Ostia Antica. It's very near Rome and quite spectacular but not very crowded at all (at least when I visited 15 years ago it was almost empty). It's not as well preserved as Pompeii but you can walk the streets and see the layout, and even get a little lost among the (hopefully empty) ruins.
Geez!! The research that you do is outstanding! I raised my kid on potato gnocchi. It is inexpensive and great fun for kids to help out with. And, YUMMY! Thanks for the History lesson! (Except the kitty cat part.. 🥺) An old Italian woman showed me how to make gnocchi. I have to cut her recipe down from using 10# of spuds!! It makes sense that Thursday would be THE day to make them. More time for more helpers to make loads more. And, the little dumplings can be used as leftover sides, for upcoming meals. Italians are known for large gatherings, for meals. I believe Sunday dinner is most important. Having dumplings and fish leading up to Sunday, is more affordable. It makes sense to me, now, that the word gnoochi could mean knuckle because, that's how the ol' lady did it. I still can't do it well but, she would roll bits of dough toward her and use her knuckle to sort of dent it and flip it over and aside, all at once. Like in The Godfather (3?) with Andy Garcia. She also showed me how to use a butter knife to cut a bit off and flip the knife to use to bulbous end to dent and flick it, aside. She was amazing!! She made them so FAST! She taught me just how important the shape and texture of any pasta, is. You wouldn't want soup noodles for a pasta sauce and ya would't want spaghetti, for soup. Even though, they are essentially the same ingredients. Linguini and vermicelli are a pastas that sauces can stick to easily. But, like, with gnoochi, the sauces will run off, hence, the grooves. The twists and grooves and shapes of pastas are meant for better adhesion, depending on what they are used for and topped with. She told me that a gnocchi does Not have to be perfect or uniform, (like I tried, at first) She said the most important thing is that the little dumplings need to be dented, pinched, crimped, forked over (she showed me that too).... some way and just enough so that a sauce can cling, within the grooves, while eating it. I love gnocchi!!! My favorite is to cook Italian links with green peppers, and lay it on a bed of gnocchi that is smoothered in red sauce!! Yummmm!! 🤌Bella Bella!! Good Job, on you!! You will have a fantastic time in Italy!! Can't wait to see what you get up to. ❤
Max, Thanks for the history lesson. I am 1/2 Italian and have been eating gnocchi since I was a kid. Always the potato version. I think I have to try a mix of old and new. Should be fun.
Ahh gnocchi my favorite pasta of all time yet one of the few I just cannot pronounce as a child I called them beehives because for the shape my mom brought from the deli, then as I got older I called the nookies (i still do secretly) and the worst part, I grew up an heavily Italian neighborhood my mom is very Italian but I just can’t figure out how to say it right so props to you Max annunciating it right
Thank you so much Max, your videos are always such a perfect mix of fun and educational. I can never get enough! I’m so excited for this recipe, my mom’s family came from Italy so we had a LOT of gnocchi but never heard of cheese gnocchi!
In Poland we have a popular dish called " leniwe pierogi". It's basically the cheese gnocchi with butter cinnamon and sugar. I see now where it may have originated.
There's quite a bit of Italian influence on Polish cuisine around the Renaissance period. After King Sigismund the Old married Bona Sforza, she brought her Italian chefs to Poland and they introduced a lot of new dishes and ingredients.
Interesting history. Thanks. My grandparents are from the village of Furci, Italy. We've never made them with potatoes, but used ricotta and grated parmesan instead. Both are delicious, IMO. The shape was just pieces about an inch long cut from an inch diameter roll, as you've done, then pinched in the middle so they cooked more quickly. Served with a typical tomato meat sauce.
Loved this! Here in Argentina ñoquis, are a very traditional dish, brought by our Italian ancestors, My mom uses the same recipe, that was given to her from her great grandmother, who also got it passed down from her great grandmother, and that recipe is made with ricotta and not potatoes, so they are kinda my favorite kind. also traditionally here, we eat Ñoquis on the 29th of each month. Not sure why...
Even though you're not a huge tripe fan you could consider trying out the "Lampredotto" while in Florence since it's one of the most important historical popular dishes, popular as in of the common folk since it was a very appreciated and loved sandwich of the working class even during the Renaissance. Just hop on the Piazzale Michelangelo that oversees the entirety of the city (do it during the evening, it's much more scenic and beautiful with all the lights) and not too far from the panoramic view there will be a vendor which makes a very authentic Lampredotto that is peobably very close if not the same as what was commonly eaten all the way back as well. Fiorentina steak is also hugely popular and very good but to list and explain everything would be a big endeavour in of itself. Regardless, have fun while you'll be visiting around here and be safe, great show!
Well thank you very much! Now you've made me want to go there. I shall look at paintings, and eat my own bodyweight in local foods. If you're very good, I'll bring you back some hand-made chocolates.
I made stove baked chicken, Spiced Mustard Greens, Dongpo tofu, char siu, pickled radishes, garlic cucumber, and dumplings- all recipes from either Madame Wu’s or Delicacies of the Song.
I've been making plain wheat flour and egg gnocchi as a simple student meal throughout uni and occasionally incorporating cheese, I tried doing one similar one to this and also adding the mix of cinnamon, sugar and butter and it's absolutely delicious, ever since trying the loseyns recipe a few years ago I've grown to like that medieval combination of sweet spices on a more savoury dish and this really hit the spot
I have never cooked one of your recipes from the channel, but i will say that watching these videos has given me great ideas in different techniques and ingredients. I have made many things using information from your videos, altering traditional recipes and adding something unique. I must say its so much fun and usually cones out delicious. Thank you so much Max Miller for the educational content, and please keep it up.
Ever since i’ve been making gnocchi lately i’ve been looking forward to this video! I’ve been using 4 potatoes, an egg or two, with about a cup of flour and making my own cheese sauce, Gonna have to try it this way now
Gnocchi are really similar to a type of Polish dumpling (we have a LOT of those) called kopytka (little hooves). You should make a Polish dumpling recipe one day! Pierogi aren’t all we eat when it comes to starchy foods, we got a LOT of those!| This type of cheese gnocchi sounds a lot like our kluski leniwe (lazy dumplings), they’re also made with fresh cheese and are actually often eaten sweet with sugar, butter and breadcrumbs.
Awesome to hear you are visiting Europe again. I've been to Rome in December and I would definitely recommend Etruscan Museum in Villa Giulia. Apart from being forefathers of Roman culture, Etruscans enjoyed opulent banquetes which included wine and roasting meat. There were bronze jugs and roasting spits found in their tombs as well as many pottery from Greece and items from as far as Mesopotamia. I'm sure you'll find some inspiration there.
My mom does a similar recipee two or three per year for what she calls "gnocchi alla romana" (which is a bit of a misnomer since they're not from Rome). The biggest difference is that she prepare the dough in a way similar to polenta, then roll it into a tube and cut it into disks, then sprinkle them with grated cheese and some butter before putting them into the oven.
Max, you are my hero! I remember my Italian grandmother boilng potatoes and after cooling, kneading them by hand and anointing them with just a slight whisk of olive oil, rolling them into long ropes, and scoring them with a fork to give them a surface for which her pomodoro and basil sauce could envelope and cling to each gnocchi nugget. It was the absolute joy of my childhood!
@@NicoBabyman1 It's a reference to a joke, which goes as follows: A man goes to the doctor, and says: 'Doctor, I feel miserable. It just feels like life has a way of getting to me, and I don't know what to do.' The doctor has a suggestion: 'The great clown Pagliacci is in town tonight, go to his show and you'll feel much better.' 'But doctor' the man replies 'I am Pagliacci!'
I really appreciated videos about recipes from the past and learning how the people at the time use the ingredients. The video was knowledgeable and delicious to watch at the same time.👍🏾😎🤩💯❤️🔥💪🏾🤤😋
I'm on my own for dinner, my grocery stock is extremely low so I ended up making sweet potato gnocchi with sage butter, soo what a perfect video to watch as I enjoy them! This has been one of my favorite Tasting History video's yet, not sure if my gnocchi had anything to do with it, LOL. Thank you and I hope you have a wonderful, safe, fun trip!🍷
Ricotta works well. Aim for the dough to be very soft- and the reward will be pillow-ey clouds for gnocchi. If the cooked dumplings are stodgy or dense they were made wrong. But even those are pretty good! Fantastic job as always, thanks Max!
1:42 As always your cutaways to sponsors are flawless max! My days are always better with your videos lifting my spirits! Longtime fan! Your enthusiasm is such a joy to watch! Always look forward to more of your amazing content! I’m so proud to be a Tastorian! Hearth please!
While in Florence.... Make sure you hit Semel Street Food for a sandwhich. Best in Florence. Local joint and not touristy and flashy. Near the other market, and lots of cool vendors around there too. Get dinner at Trattoria Pandemonio one night. Trust me. If you want to get a little off the beaten track but LOVE HISTORY, hit the Stibbert Museum. Largest collection of arms and armor from the middle east, Japan and Europe that I have ever seen. You'll love it. Cheers and have fun!
Florence is amazing! The David is really worth seeing, and the Uffizi gallery is too. But, here’s some food things I loved when my husband & family went there last summer: - In the Oltrarno area (~15 min walking from the Ponte Vecchio), go to Trattoria Dell’Orto. Their cinghiale, pici, and bistecca alla fiorentina were incredible, and their house chianti was one of the best house wines we had. They also had fried vegetables that blew our minds. - In downtown Florence, the sandwiches from All’Antico Vinaio are so worth the hype. You can get them from their various outposts (including in the Firenze Santa Maria Novella train station), but the original is worth doing at least once. - Pici pasta: It’s technically originally from Florence’s (conquered) rival Sienna, but so many places have it in Florence. Besides Dell’Orto, we found good pici at Trattoria Dei Tre Amici, near the Duomo.
Another wonderful recipe that is often requested for my monthly "Friend's Dinner" (the group rotates through favorite recipes & our homes, every month!) Well, MAX - they also LOVE! LOVE!!! The Al Capone - Soup Kitchen pasta dish. SOOOOOOOOOOO wonderful! THANK YOU, MAX!
I really appreciate that you pronounce gnocchi as it shouold be. But I wouldn't have expected anything less from someone as precise as you. Congratulations for the great job you are doing in this channel 👍👍👍👍
Hi im from italy, i think you can also do a cool video about “testaroli al pesto”, it’s a very ancient recipe still eaten in the region of liguria, it has a peculiar way of cooking the pasta
I'm wearing my new "Bedight with Christmas Cheer" shirt while watching this, but as a pasta and cheese fiend this video will make me bedight with cheer any time of the year! Also, thank you so much for the book recommendation! I collect pasta cookbooks so I could honestly hug you through the screen right now (hope that didn't come off weird lol) 🤪
Thank u for everything u do bro u combined the two things I enjoy most out of life , history (the reason why cultures and people in general are the way they are) and food ( an art of love and communication) I hope u ,Jose and the cats are doing well and are safe from all the fires
Some context on "migliaccio": in Siena (just south of Florence) it is indeed a flatbread cooked in a skillet, made with eggs, flour, sugar, Christmas sweets and... pork blood, traditionally cooked in winter when pigs are slaughtered. After all, there is saying that you don't trow away anything with the pig ;-) Difficult to find except in families that grow (buy...) a pig to make at home all the cured meats. There is also a kind of cured meat, named "buristo", which contains a good dose of pork blood.
When my grandad was a kid in Hercegovina, during the winter season him and his friends would go around asking any neighbors who were slaughtering pigs for the pigs' stomachs. They would blow them like a balloon and use them as a makeshift football or basketball, because actual footballs were too expensive. This would last them a few days until an older kid came around and kicked the ball too hard, destroying it.
Here's a linguistic factoid relevant to 5:08, in Portuguese, the word "Macarrão", which is a direct derivative of the Italian "Macaroni", is still used to describe any type of pasta, but curiously, I don't think most people would categorize gnocci (or nhoque as we call them here in Brazil) as macarrão.
FINALLY obtained your cookbook and oh my goodness it is so awesome! Great directions and such beautiful pictures. I hope to make the tigernut cake this weekend. Thank you Max! I can see the love you put into it. ❤
Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 60% OFF your subscription ➡Here: bit.ly/TastingHistoryJan
You're the Best max! Keep up the good work
Hay Max. Start doing foods from video games and anime. You'll have plenty of content there too.
Pick?@!9) CBC CB bb ❤
Will u make a patishapta video this year😋, i came here to remind u cos my maa is making them now with coconut and evaporated milk and palm jaggery
I just wanna start eating some gnocci (either kind *grins*)
In Argentina we have a long living tradition of eating gnocchi every 29th of each month.
This is also why we call corrupt workers/politicians "gnocchi" because they only show up at the end of the month (for payday)
Haha I might steal that term
Joe "Gnocchi" Biden. He pardoned his son, pardoned himself and his family and various people not convicted of crimes on his way out of the White House. Corrupt, corrupt, corrupt. Don't get me wrong: Trump is equally corrupt and will probably do lasting, permanent damage over the next four years...possibly longer if he decides to be king/dictator.
you forgot that is tradition to put some money under the plate of gnocchi during the 29 so it can atract fortune next month
@@devapaths or greedy politicians!😋
Argentina mentioned 🇦🇷🇦🇷🇦🇷🇦🇷 no sabía que decirles ñoqui era por la tradición, siempre se aprende algo nuevo 😂
Max, I live in Poland, Eastern Europe and for the time immemorial we've had this local variation on gnocchi going on, called "pierogi leniwe" (lazy pierogis.) It's a simple dish designed by and for the poor - and it's amazing. The dough consists of white curd cheese, egg and flour, mixed by hand and rolled into a thick rope, cut into short pieces and then boiled just like yours. We serve it with butter and sugar on top. I started adding cinnamon on my own as an adult. Who knew that I inadvertently went in Bartolomeo Scappi's noble footsteps. Isn't cooking an adventure?
We are using cinnamon and sugar with leniwe in my family as long as I can remember.
@wumologia you are so lucky.in 2013 I went to Vienna, Budapest, Krakow and then to Prague. I would love to move over there .any ideas how to or what I need to know any information would be very appreciated. Chris from Australia
I always have more tofu than cheese. I wonder...
Holy shit, polish had them too? We had "lenivye varenyky" in Ukraine.
My mind was blown when I realised, I ate medieval style pasta when I was a kid
Here in Brasil, in the cities that were colonized by germans, we make a dish called Klöße, which is a thick dough cooked like gnocci. I don‘t know if they still do it in Germany, since many habitudes that persist here have already vanished there.
I know this is a little odd, but I want you to know that like some people with disordered habits relating to food or who don’t like eating alone watch mukbangs to help while they eat, I watch you. I hate eating alone but when I have to force myself to, I always play your videos to help stir the appetite. Thank you!
I can totally relate to that. You and I should create a way for people from all over the world to share a meal together. Call it IFeast or something
@@davidruff7514: No joke, but if you DO make it happen, I bet you will be rich beyond belief. It would be super cool to share a meal with people from all over the world, especially to learn what others eat for breakfast or dinner.
You're not alone. Due to a medical issue I have no appetite. I don't ever feel hunger. But I'm oddly fascinated by other people eating, or describing food to me. This condition is relatively new. I find myself very envious of people with big plates of food. Even when I can eat it's only small portions. What I wouldn't give for a huge bowl of gnocchi in something like a vodka sauce, with good grated hard cheese on top!
Thankyou for sharing this. I never understood what a service Mukbang offered...not only entertainment & history from Max, but from caring human beings, such as yourselves, sharing personal information helps so many others know they're normal & not to be embarrassed about this & educating us that didn't know !
Thanks & have a lovely life.. ❤
@@davidruff7514 omg...that would be so great!!!!
as an italian, your pronounciation is pretty much perfect of every word you said in italian. that's kinda rare when i listen other english natives pronounce them, i'm impressed :D
Yeah, other than "trattoria" maybe, accent on the wrong vowel XD
as a fellow Italian, I think "gnocchi" has the wrong "o" (Ò vs Ó). Other than that, there's the sound most foreigners struggle with:, if you pay attention Max can't pronounce "gli", see e.g. "migliacci" at 0:39.
It's a sound that does not exist in most languages (perhaps only Catalan in Europe) so non-italians usually pronounce it as "li" or "j".
Still, pretty good!
@@thebaffman4898 Oh yeah omg 15:40 very important word to know before a trip to Italy -- for clarification if he ends up reading this, it's trAH-toriya the latter part sounding like "tortilla" :D
@ it's also a sound that many italians don't use depending on the region, so it's not THAT weird for an italian to hear it "misspronounced"; for example in the south a lot of times it's swapped with a /j/ and some people in the north, but not many in my experience, swap it with an /l/ sound. The same goes with ò vs ó in some cases and it's probably why i didn't notice it (i'm from Veneto). The only weird one to me is how he pronounced Trattoria
Also your ability of roll the R is impressive! Well done!!
Oh! If you're going to be in Rome on a day they're open, you simply MUST visit Garum Biblioteca e Museo della Cucina! It's a museum dedicated to the history of cooking and food in general. It's next to the Circus Maximus, so it's not even particularly out of the way, either.
yes!!
I wouldn't know since I've never been to Rome, but I really hope Max sees your comment! It sounds right up his alley❤!!!
You being a voice major in college really explains why you’re so much better at pronunciation of non-English words than most other people
15:43 Gnocchi on thursdays became a tradition because of the christian practice of the friday fast (which usually meant you couldn't eat meat, hence the fish on fridays). Gnocchi were considered very filling yet easily available and prepared you for the forthcoming fast.
He just said that haha
@@Jeffro5564 No, he didn't. Max only quoted an Italian saying about gnocchi being eaten on thursday fish on friday and on tripe on saturday, but did not infer anything about the christian practice of fasting on fridays and gnocchi being a filling dish to eat the day before.
This is wild. My mother literally made this last week. She's been watching you so much, now she knows what you are going to make in the future.
Also, yeah, it's delicious af.
My friend's mother was born in Corsica. Every Thursday, she made a similar sort of cheese gnocchi, but after they were boiled, she would dust them with four and pan-fry them n garlic and butter, then top with grated cheese and crushed toasted pignoli. Usually served as a side dish with her version of Lasagne alla forno, usually served with a bottle of retsina in summer or grappa in winter.
Sounds delicious
Sounds bloody delicious! Rub it in why don't ya 😂
Oh that sounds tasty! I should see if I can try that.
Corsica has no longer been Italian territory for hundreds of years, it belongs to France... so the dish will certainly be delicious, but I don't think it can be considered part of the "Italian culinary tradition"
Corsica was under the control of the Republic of Genoa for 500 years and has been under France for 256 years. Moreover, in Italy, there are recipes that include both fried gnocchi with butter and garlic, as well as pine nuts (specifically in Genoa and Liguria).
I am a Buddhist now, but when I visited Rome it was a religious experience to me. The churches and the statues were amazing. But you should defininetly the sistine Chapel. Go early in the morning, like be there at 08:30, and speed walk to the chapel. It was amazing!
7:36 "Because who needs a toaster when you can have a... reconstructed medieval manuscript" made me lol
I do want an ancient reconstructed text as my wedding gift tho. We do need to bring it back
I was about to say, if there's an appliance I need to use, I probably already have it. But I will always take new books (even if they're technically old books lol) and I'm always down to try any recipe
This reminds me so much of what in eastern europe would be called "lazy varenyky" where dough is made with cottage or farmers cheese, flour, salt, and sugar, rolled into strands, cut and boiled and then served with butter instead of making a separate farmers cheese filling wrapped in a dough like a pirogi or dumpling (hence the "lazy" part)
I love those so much! They are always weirdly filling for me though. Maybe because of the cottage cheese, it's pretty nutritious
My family from Russian-German ancestry also has basically the same dumpling recipe
Yes!
We serve them with a sauce made of fruit (often strawberries) boiled with sugar. Or with ground poppy seeds, sugar and butter.
In Poland we have "lazy pierogi", which is basically identical to this but we use twaróg
Funny you should mention that because i was wondering how to do it with cottage cheese
Rome's most underrated ruin is the Domus Aurea- Nero's 'Golden House'. It has been preserved underground because his successors buried it and built the Baths of Titus on top. It was rediscovered in the 15th century when a young boy fell through a hole, and found himself in a chamber, surrounded by beautiful painted scenes. These frescos were one of the main inspirations for the Italian Renaissance, with many of the great painters coming to Rome to see them and guide their own creativity.
You can book a guided tour of the Domus Aurea and walk the corridors of a palace built by an insane god-emperor, still adorned with delicate hand-painted motifs that were put there nearly 2000 years ago, all underground, whilst the city bustles above your head. It's truly incredible, and I don't know why it's so much less famous than many of Rome's other sights.
That sounds absolutely incredible!
Ever since I watched an episode of Unearthed about the Domus Aurea I've wanted to see it in person! Hopefully one day.
Native American foods of any variety, or Hunter gatherer, or neolithic farmer, anything back as far as you can go!!! I really would love to know what some of the oldest foods our ancestors ate were. I loved your Otzi episode SOOO much!
Oh yes! Me too!
@@elisainwonderland3057 I am so glad to hear from people who are also interested in what our ancestors ate. I imagine all indigenous communities, all over the earth, have and had very unique ingredients, rituals, and techniques. I descend from people who lived on an island in what we now call Brazil. I would love to know more about foods from hunter gatherers or early farmers anywhere!
totally agree!
@ It is so nice to hear others who are interested in these things, too. I study ancient peoples in school, and food is such an elusive thing, so far back. I am fascinated by what we might know, that I haven't hear of, and also what archeology can tell us by traces of food in ceramics and so on. Throughout our entire history, there has been food...
that's a great suggestion!
Almost reminds me (slightly) of an ancient predecessor of Gnocchi alla Romana. At the time I was very poor and had to devise recipes to make use of what very little I had. I stumbled upon the dish, ground up some dried couscous, that was 100% Semolina, some parmesan and a bit of butter and water. I am happy to say that even though those days are long behind me, dishes prepared during times of hardship will somehow comfort you, when you are destitute and humble you, when you have everything you can possibly need.
My personal addition to the old saying, "Necessity is the mother of invention" is: "Desperation is the mother of creativity". I think a lot of Max's videos demonstrate this during wartime, famine, etc.
The first gnocchi I ever had was gnocchi alla Romana. Ugh, so good!! I think I'll shop the ingredients tomorrow and make it for dinner
Scappi Doodle went to town, unknown if on a pony, he rolled a gnocchi on cheese grater, and called it macaroni
Scappi Doodle keep it up, Scappi Doodle Dandy, mind the cardinals and the Pope, and with the cheese be handy!
I'm a bit scared at how easily I was able to sing this in my head. 🤣
😅
Love it. 😂
#1 comment here
In the letter at 7:14 you can see that Guerrini sent it to Giosuè Carducci, who was one of if not the most prolific Italian poet of the 19th century. So that's probably the reason why Guerrini thought he would've been interested in an antique manuscript
Was he a nationalist?That would surely increase his interest even more.
@@naamadossantossilva4736he was considered the poet of the Kingdom, but I wouldn't call him a nationalist, though he was quite conservative. Because of that he has been despised by modernist critics and now he's often skipped in Italian literature courses in high school.
I suggest reading his epistolary with Annie Vivanti (there is an Italian edition titled "Addio caro orco", but I don't know if it was ever translates) to get a real insight of the man (who was so sweet).
9:13 Really interesting point here - my father (a staunch Italian) _always_ mixes cinnamon sugar into riccotta when we have it with any dish, especially savory ones. It adds a really distinct flavor that contrasts the rest of our Italian meals, and I suppose that must have originated from or around Signore Scappi here!
That's funny, I can't make tomato sauce without adding cinnamon (though I only need the sugar if I'm adding lemon juice or using canned tomatoes since my home-grown, on-the-vine-ripened Juliettes are plenty sweet), I call it my not so secret ingredient and my kids adore it. But it always freaks their friends out when they come for a visit, love the food and then find out that there's "cinnamon?!" in the sauce!
I love it. I love hearing about little things like this, it's so interesting and makes me want to try it!
Omg, you just changed my view of gnocchi! I am Italian, from the Friuli Venezia Giulia region. My grandma used to make potato gnocchi with cinnamon, sugar, cheese, and melted butter for me when I was a kid. I always thought it was a recipe from the Austro-Hungarian domination era, but now I know it's a recipe from the 16th century!
sembrano buonissimi, qual è il procedimento? li mangi come un primo?
@@emaakira3352 Il mix di cannella, zucchero e formaggio viene usato come condimento per gli gnocchi di patate. Si spolvera sopra e poi si finisce con il burro fuso caldo, meglio se imbrunito. Era il primo piatto della domenica per me e mio fratello quando la nonna stava da noi. Ogni tanto lo faccio d'inverno quando fa freddo per far riaffiorare i ricordi.
these are almost identical to how my swiss-italian great-grandma taught me to make gnocci! the recipe has been passed down for generations, she told stories of rolling gnocci with her mother. we add the whole egg and use equal parts flour and ricotta. never knew we made a specific regional variant! we use forks to get the grooves, but most of the time we just make what we call "lazy pillows" and don't bother with that step. thank you for this video, it gives a much greater appreciation for something i've grown up making :)
I live in Italy and gnocchi are pretty much everywhere. They put just a little bit of Parmigiano in the recipe. Depending on the type of potato they use to make them, they adjust the measurement of the flour. Many old ladies (le nonne) make them from scratch and often sell them to restaurants.
I'm in love with you
I lived in Germany for many years and visited Italy several times. Absolutely feel in love with the food.
I am also in love with the delicious Italian foods!
Aren't these also referred to as gnudi?
@@moscitra I want to marry moscitra
7:20 max doesn't mention it here but the letter and gift are for Giosué Carducci, who is among the most important italian poets and first Italian to win the nobel prize for literature. Just a very interesting coincidence
Noticed as soon as i commented this that someone already pointed it out, but oh well
I was about to writing it too.
How funny that you did gnocchi today! Today is my chemo day and on chemo day I always have pasta with butter and Parmesan, as it is a chemo belly friendly meal. Today, it’s gnocchi on deck for the pasta. Great timing! 👍
Good luck with the chemo!
Feel better, my friend!
I hope you feel better soon.
Hope you get better soon.
good luck!
Max, I think you are the best! For the majority of my life I would tell people that I always wondered “why do we eat ‘this’?” And finally I have a friend to explain it to me on a weekly basis.
Thank you :)
🤗 I feel the same way! it's great to find the community of like-minded people who watch Max's videos.
In my years in restaurants, I was taught to make gnocchi by rolling the little dough-balls over the back side of a fork to thin out the middles and put a few grooves in them. Once you get the hang of it, they can be prepped quite rapidly.
When i married my husband, a triffle lover, his friend compiled 20 or so trifle recipes from many places and gave that to us as a wedding present. We've gone thru them over the years and discovered our one favorite trifle recipe which has now gone into my book. Super and thoughtful.
As a retirement gift to a co-worker who loved oatmeal. I made an oatmeal cookbook with all the recipes I could find that looked good using oatmeal. He was looking forward to trying them out as he had no idea oatmeal could be used in so many ways.
But is it trifle, or truffle? I think I deserve to know.
@@angelamaryquitecontrary4609I think she's talking about triefftle
That's wonderful, thank you for sharing
Brand new medieval (period I generally find most interesting) tasting history episode, with just enough time to watch before I go and play D&D? what a fantastic afternoon I am having.
What?! You’re actually playing D&D? Lucky bugger. Have a good time and make a level. :)
May you roll many nat 20s when appropriate
@@craig.a.glesner After months of real life issues getting in the way (the true villain), yes. No level this time, but some very important information revealed!
@ ooooo! Info is power so good going. :)
I particularly love that painting of the medieval man eating while his yellow dog is lying before him with judgmental expression of "Why you no share hoomin?"
Nothing has changed. My yellow lab does the exact same thing even for foods toxic to dogs.
13:55 I have a 1918 recipe for Potato Parker house rolls that includes 2 cups of freshly mashed mashed potatoes. After making it as smooth as possible you cannot tell there's "tators" in the rolls.
truly a food designed for the blender before it existed.
Dog at 6:14 for anyone looking
"hoomin"
So cringe 😬
@zap_collection6511 Not nearly as cringe as your trolling
I got the recipe for (potato) dinner rolls from the Better Homes and Gardens cookbook. I started making them for Thanksgiving about 40 years ago and they have become a staple on our Thanksgiving table. They are very soft and delicious.
I worked in opera for a bit and while I've always had a high vocabulary level in English, and have become bi-lingual, I was always envious of the singers' ability to joke about in various languages. Opera is a really intriguing mixed art of music, language, theatre, literature, and history. Sometimes puppetry, as well. In case anyone is wondering: yes, opera singers love the Bugs Bunny cartoon "What's Opera, Doc?" It came up as a conversation many times.
I make ricotta gnocchi all the time! I prefer them to potato gnocchi because I don't have to wait 2 hours for a potato to bake! They're also jammed with protein, which helps.
I like to make sure I handle the dough as little as possible so that the pasta is light, not tough. It shouldn't be that chewy! They also go beautifully with so many sauces. It's so fun to see their origins on here
This how my grandmother taught me and my cousins - equal parts ricotta and flour, roll into snake about 1/2” to 3/4” thick, cut, and roll with a finger to dimple. Dry (we put them in the freezer) and boil.
I could see Ricotta working really nicely for this
You could also boil the potatoes (with the skin) for gnocchi, it should take less time
You can also cook potatoes in the microwave, then they have less moisture than when boiling (which is closer to what you get when baking them). Just prick them with a knife so they don't explode
I love how all of the best youtubers are former theatre kids. Max puts his theatre training to great use.
Prince Charming
I can imagine that the leniwe (Polish for lazy) dumplings might derive from those medieval gnocchi because I mean Poland did have an Italian queen who brought a lot of new food to the court and therefore the country she was married into. 😊 Great episode Max!
A lot of cultures had dumplings. It's pretty easy to come up with. Just eggs, flour and boil.
@@somethingclever8916 Yep, in German speaking countries we know these dumplings as "Knödel" or "Klösse", they are made with either potatoes or old bread, soaked in some hot milk first, eggs and different ingredients like bacon, onions added, and then boiled in water.
I count myself lucky to share my life with a lady who learnt to cook gnocchi alla romana years ago, semolina based, light, beautiful & gorgeous ! ( so is the gnocchi...)
Gnochi is a plural, but congrats on the lady
@@ReaperCH90 "so ARE the Gnocchi"
But as a dish... never mind.
Happy now?
But you wrote GNOCHI.
Who made the bigger mistake? (🤫You)
I love the implication that your lady is semolina-based. 😂
@@tgbluewolf - She sounds delicious.
@@ginahaider8205 & @ReaperCH90 - Girls! Girls! You're _BOTH_ pretty!
As a kid my neighbor across the street Mrs. Rosinski was an amazing cook. They were Italian/Polish so you could get a meal with pirogis and gnocchi together, lol. her Italian Wedding Soup was amazing, and her lasagna took her hours to make but is still to this day 45 years later the best I've ever eaten. I miss the "old neighborhood" life that existed when I was young, you had 15 Moms and everyone knew everyone. If you didn't want to eat at your house, you could cruise down the street and mooch off your friends, and they would do the same at your house if your Mom was cooking something good.
EDIT: Regarding your Italy trip, get out of the big cities and go explore the little villages out in the country, the people and culture are amazing and in many cases it's like stepping back in time. The small places are full of "salt of the earth" type folk who work humble, tough jobs, but have an amazing love for life. I was lucky to see the world in the Army, and no matter where I went, it was ALWAYS the tiny towns that had the most amazing and interesting people to meet and talk with.
@TastingHistory - Max Miller! I didn’t know for sure before, but I suspected it when I first started watching your channel when I was on break during rehearsals at the Grant Park Festival Chorus in Chicago a few summers back. You studied classical voice in college! I knew you were one of us from the care you always take to pronounce words correctly, regardless of the language. Such a singer thing! I’m a professional classical singer with my Masters in vocal performance and I LOVE your channel. And I really love the care you take with your diction. Any diction coach would be proud! And on top of that, you’re delightful. Always brightens up my day to watch one of your videos. That’s all I have to say, other than when I first started watching your channel, I went back to your oldest videos and watched one video a night until I’d caught up with all your videos. And now I look forward to Tuesdays to catch a new video. Thank you so much and please keep up your fabulous work!
The tradition of giving recipes as wedding gifts is a beautiful idea!!! Just think of all the recipes that have been lost from our ancestors that we wish we had taken the time to write down or watch them make!! I have only one cherished recipe from my fathers mother she was famous with family and friends for here cinnamon rolls. I’m scared to make them in case they’re not right lol.
I hate the ones that state until it looks right. Huh what does that mean??
If you're coming to Italy, you,ll find that there's a VERY SIMILAR recipe to this one, and a very popoular one, called "Gnocchi alla Romana" (Gnocchi Roman-Style). Those are made with the same ingredients (Cheese, semolina flour, egg yolks) adding some nutmeg, the only differences being the shape (they are disk like) and that there's no boiling but they are cooked in a oven after being covered with Pecorino Romano and butter.
That sounds delicious and would actually fit my restricted kidney diet. You don't have a written recipe you could share? Thanks
Also, there's a UA-cam channel called The Townsend's. Max has collaborated with them before. They have an old recipe for mushroom ketchup. The 2 sound like a match made in heaven to me.
E sono buonissimi
@JKwakulla I put a link to an english-translated recipe but, alas, UA-cam decided to remove it.
@legregio2 why am I not surprised 😐
Cheese. It's cheese.
Have to make those. Love cheese.
Seriously. I thought Gnocchi was already pretty great, but this is a revelation. I don't think I've ever wanted to try a recipe from this channel more than this one.
Omg right! Cheese is my favorite food group 😂
I worship at the altar of Cheesus!
Indeed. I have always thought that gnocchi were basically pasta with potato added. Never knew they started as cheese, with a little flour and egg yolk. That sounds a LOT tastier than what you get in the freezer section today.
My favourite quote from this ep lol
the reciever of the book is G. Carducci (at 7.10), a well known writer (won the nobel in 1906); here in Bologna is his last house, now a museum, and i wonder if the book is still there
I'm a brazilian with italian heritage and the tradition to do nhoque have been in the family for many years, and brings me sweet childhood memories, our version is the potato one thoug, now i wish it was the cheese one 😂😅
Many years ago, in my late teens I would cook for my family once a month and one of the best things I made was Gnocchi with mushrooms and pancetta, cooked in goats butter. Was super simple, just pan-frying the mushrooms and pancetta in the butter while the gnocchi boiled. Then combine in a big dish and sprinkle some pepper over the top and serve-it-forth. This was a favourite to serve if we had people over, especially with a green salad on the side.
🤤🤤🤤🤤🤤 That sounds divine!
@@Plasmastorm73
This ! Oh definitely this!
@ I used to make it with mixed mushrooms, usually an even mixture of Button, Chestnut and Shitake mushrooms to have a bit of variety, slowly pan fry them with the pancetta in salted goats butter, maybe throw a little of the butter into the gnocchi when they were drained, sprinkle of salt and pepper and a little garlic optional.
I don't have an exact recipe, because I tended to just make things up as I went when I was cooking, so feel free to experiment.
@@weldonwin sounds good, but I'll never find goats butter
@@LJBSullivan In the UK at least, I got it just from the supermarket, just in the butter and spreads section in Tesco. I suppose any decent quality salted butter would do
The sheer variety of dumplings available across cultures is breathtaking! They are comfort food in any language. I know it's a pasta, but it cooks like a dumpling, which is what ravioli is too! Lordy I love a dumpling!
Same. Although i prefer mine mainly from the pacific rim. Bao, Mandu, soup dumplings, pot stickers, you name it.
But i have eaten a lot of other style dumplings from all over the world, and i haven't met one i hated yet.
"...but it cooks like a dumpling". You mean boiled? Or what do you mean by "it cooks like"?
Here in Slovakia, we have "halušky" which are also not quite pasta yet not quite dumplings. They're a lot like gnocchi except much smaller, maybe the size of a kidney bean.
In German speaking countries we know these dumplings as "Knödel" or "Klösse", they are made with either potatoes or old bread, soaked in some hot milk first, eggs and different ingredients like bacon, onions added, and then boiled in water.
We have them in Hungary too. It's called 'galuska' or 'nokedli', originally depending on if you are closer to a Slavic country or the Austrian border. My favourite recipe is beef or pork stew with sour cream and galuska.
When you talked about gnocchi being eaten on thursdays, fish on fridays and tripe on saturdays, it immediately reminded me that here in Brazil (or at least in the state of São Paulo), some restaurants with a somewhat fixed menu always serve pasta (or chicken parmegiana) on thursdays, fish on fridays and feijoada on saturdays (which include sausages so... tripe in a way? hahah)
Got me wondering if it's a coincidence or some influence of the italian immigrants
In Toscana there are Gnudi, gnocchi made of ricotta and spinaci.😊
Boni!
17:11 "cheese, it's cheese" My reaction: "!!!!!! yeaaaah!"
Hi Max, we just got back from our honeymoon in Italy and our big advice for Florence is to a) make sure you have dinner reservations each night or you will struggle to find a place to eat (not an issue in Rome, but it was in Florence) and b) try to book your tickets for the touristy things (Statue of David, Uffizi, etc) for as early as possible in the mornings to avoid delays, long lines, and crazy crowds.
Isn't the statue of David right out in the middle of the street?
@@susanmercurio1060 Nah its in the Uffetzi Palace an Art Museum, there is a contemporary copy of it outside but its a bad reproduction.
Max: I usually make sweet potato gnocchis, plant based ones, but after boiling them, I add them to a hot pan with butter and sage and let them get a bit brown on the outside. That addition to it’s TEXTURE just makes them a lot more interesting, I think. I would bet the same would go for these midieval cheese gnocchis too!!! And serve them with a bit of the butter on top!!! I bet it would be delicious!!! But of course, not meant for me, LOL ☺️
It also brings out the sweet potato flavor more and adds a nuttiness.
Maybe you can use silken tofu?
If you like phytoestrogens. Sweet potatoes may not have much protein, but they do have carotene and won't mess up your endocrine system. @@pinkhope84
@ You wouldn't have much flavor then. Tofu is flavorless and absorbs the flavors it's mixed with or cooked in.
@ well add nouch, spices etc. the Tofu idea is just the texture of the cheese
Good morning Max and all my fellow Tastorians
Good evening to you, dear fellow!
Good morning!
Good day
Hi!
Hello there!!!
Given the amount of times it was mentioned in today's video, I think it's time to make a video about the cuisine of my home, Bologna! Bologna and the wider Emilia region are super famous for their rich, hearty cuisine, and it's the home of Ragù alla Bolognese, Tagliatelle, and Tortellini in Brodo among other things! Bologna is also home to the oldest university in continuous operation in the world!
My mama gives a digital or print copy of her (ever growing) cookbook to our newly married family and friends. It has become a favorite gift among those close to us.
Hey max I just want you to knoe that I've had struggles with eating for years, but your videos help me so much to the point where I put them on every time I eat so thank you so much!
I'm just the opposite. I try NOT to watch when I'm hungry because I end up eating even more. LOL
I watch these while I eat too, and they really help my anxiety.
Good to see you back, Max! Glad you got through the fires ok! We were all worried for you.
I believe he lives in LA proper. No fires there. The fires are in the hills surrounding LA.
In austria there is something like "Nockerl" (which are also small lumps of dough). I always wondered whether there is a linguistic connection to the word "gnocchi". "Nockerl" here is translated somewhat to "small bumps/hills" (like in "Nockberge")
Wikipedia says there is. Also for Salzburg Nockler, even though are not gnocchi per se but more resembling the hills you've mentioned.
The original meaning of "gnocco" is the same: a lump or bump. In Irish and Scottish Gaelic the word for a hill is "cnoc."
Austrian Topfennockerl are more or less the same thing Maxi is making in this segment, but there are many different kinds.
Lovely video Max and thank you Jose for the captions!
This looks very easy to make and just as easy to make into a gluten free version. Rice flour mixed with potato starch and maybe some tapioca should do nicely.
I may have mentioned already (like a hundred time) my parents were very much meat and potatoes style eaters. We did eat spaghetti & meatballs and lasagna but that was it outside of canned pasta. I had it once i was 17 and it was badly prepared and so dry and grainy i never wanted to try it again. Years later i got some freshly made ones and those were so much better.
Take care you two!
❤️🧡💛💚💙💜🤎🖤🤍
Hey Max! Love your channel and the deep dives into food history. Have you ever thought about covering bibingka? It’s a traditional Filipino rice cake that dates back to pre-colonial times, and there’s even documentation of it by Antonio Pigafetta during Magellan’s expedition in the 1500s! Bibingka is one of the many kakanin (Filipino rice cakes) and was likely made using native rice and coconut before colonial influences added things like eggs and sugar.
What makes it extra special is its connection to Filipino Christmas traditions-it’s sold outside churches during Simbang Gabi (dawn Masses) and baked in clay pots lined with banana leaves, which give it a distinctive aroma and flavor. The toppings, like salted egg, cheese, and freshly grated coconut, add an amazing balance of sweet and savory.
Filipino food is often reduced to just adobo in food media, but there’s so much more depth to the cuisine! Bibingka would be such a cool way to introduce people to its history and show how it evolved over time. Hope you consider it!
9:00 Today, in northern Italy, in Friuli Venezia Giulia, they make "gnocchi de' susini": they are big potato gnocchi which have dried or fresh plums inside (the plum is in the center of the "ball") and, after boiling them, they are seasoned with bread crumbs, butter, sugar and cinnamon. They are usually served as a first course, not as a dessert. They are just in the middle: not totally savoury and not totally sweet.
OMG - they sound great. Now I have to wait until the susine (damsons) are in season to try and make them.
I recommend visiting Ostia Antica. It's very near Rome and quite spectacular but not very crowded at all (at least when I visited 15 years ago it was almost empty). It's not as well preserved as Pompeii but you can walk the streets and see the layout, and even get a little lost among the (hopefully empty) ruins.
Geez!! The research that you do is outstanding! I raised my kid on potato gnocchi. It is inexpensive and great fun for kids to help out with. And, YUMMY! Thanks for the History lesson! (Except the kitty cat part.. 🥺)
An old Italian woman showed me how to make gnocchi. I have to cut her recipe down from using 10# of spuds!! It makes sense that Thursday would be THE day to make them. More time for more helpers to make loads more. And, the little dumplings can be used as leftover sides, for upcoming meals. Italians are known for large gatherings, for meals. I believe Sunday dinner is most important. Having dumplings and fish leading up to Sunday, is more affordable.
It makes sense to me, now, that the word gnoochi could mean knuckle because, that's how the ol' lady did it. I still can't do it well but, she would roll bits of dough toward her and use her knuckle to sort of dent it and flip it over and aside, all at once. Like in The Godfather (3?) with Andy Garcia. She also showed me how to use a butter knife to cut a bit off and flip the knife to use to bulbous end to dent and flick it, aside. She was amazing!! She made them so FAST!
She taught me just how important the shape and texture of any pasta, is. You wouldn't want soup noodles for a pasta sauce and ya would't want spaghetti, for soup. Even though, they are essentially the same ingredients. Linguini and vermicelli are a pastas that sauces can stick to easily. But, like, with gnoochi, the sauces will run off, hence, the grooves. The twists and grooves and shapes of pastas are meant for better adhesion, depending on what they are used for and topped with.
She told me that a gnocchi does Not have to be perfect or uniform, (like I tried, at first) She said the most important thing is that the little dumplings need to be dented, pinched, crimped, forked over (she showed me that too).... some way and just enough so that a sauce can cling, within the grooves, while eating it.
I love gnocchi!!!
My favorite is to cook Italian links with green peppers, and lay it on a bed of gnocchi that is smoothered in red sauce!! Yummmm!!
🤌Bella Bella!!
Good Job, on you!!
You will have a fantastic time in Italy!! Can't wait to see what you get up to. ❤
i had to go back and listen to that part again. pretty sure he said calf, not cat, thankfully.
Max, Thanks for the history lesson. I am 1/2 Italian and have been eating gnocchi since I was a kid. Always the potato version. I think I have to try a mix of old and new. Should be fun.
Ahh gnocchi my favorite pasta of all time yet one of the few I just cannot pronounce as a child I called them beehives because for the shape my mom brought from the deli, then as I got older I called the nookies (i still do secretly) and the worst part, I grew up an heavily Italian neighborhood my mom is very Italian but I just can’t figure out how to say it right so props to you Max annunciating it right
Thank you so much Max, your videos are always such a perfect mix of fun and educational. I can never get enough!
I’m so excited for this recipe, my mom’s family came from Italy so we had a LOT of gnocchi but never heard of cheese gnocchi!
In Poland we have a popular dish called " leniwe pierogi". It's basically the cheese gnocchi with butter cinnamon and sugar. I see now where it may have originated.
There's quite a bit of Italian influence on Polish cuisine around the Renaissance period. After King Sigismund the Old married Bona Sforza, she brought her Italian chefs to Poland and they introduced a lot of new dishes and ingredients.
@@webbergj There's quite a bit of Italian influence on cultures around the world. I've seen similar dishes in even the smallest island nations.
Thank you for the awesome content Max Miller from Tasting History with Max Miller please never stop posting
Interesting history. Thanks. My grandparents are from the village of Furci, Italy. We've never made them with potatoes, but used ricotta and grated parmesan instead. Both are delicious, IMO. The shape was just pieces about an inch long cut from an inch diameter roll, as you've done, then pinched in the middle so they cooked more quickly. Served with a typical tomato meat sauce.
Loved this! Here in Argentina ñoquis, are a very traditional dish, brought by our Italian ancestors, My mom uses the same recipe, that was given to her from her great grandmother, who also got it passed down from her great grandmother, and that recipe is made with ricotta and not potatoes, so they are kinda my favorite kind. also traditionally here, we eat Ñoquis on the 29th of each month. Not sure why...
Even though you're not a huge tripe fan you could consider trying out the "Lampredotto" while in Florence since it's one of the most important historical popular dishes, popular as in of the common folk since it was a very appreciated and loved sandwich of the working class even during the Renaissance. Just hop on the Piazzale Michelangelo that oversees the entirety of the city (do it during the evening, it's much more scenic and beautiful with all the lights) and not too far from the panoramic view there will be a vendor which makes a very authentic Lampredotto that is peobably very close if not the same as what was commonly eaten all the way back as well. Fiorentina steak is also hugely popular and very good but to list and explain everything would be a big endeavour in of itself. Regardless, have fun while you'll be visiting around here and be safe, great show!
Well thank you very much! Now you've made me want to go there. I shall look at paintings, and eat my own bodyweight in local foods. If you're very good, I'll bring you back some hand-made chocolates.
We eat gnocchi butter cinammon and raisins in Veneto, it's amazing
2 weeks ago I made 16th century sausage.
Saturday I cooked a Song Dynasty feast.
Looks like I am medieval gnocchi tonight. 🤣
I need to do a Song Dynasty recipe
I made stove baked chicken, Spiced Mustard Greens, Dongpo tofu, char siu, pickled radishes, garlic cucumber, and dumplings- all recipes from either Madame Wu’s or Delicacies of the Song.
I've been making plain wheat flour and egg gnocchi as a simple student meal throughout uni and occasionally incorporating cheese, I tried doing one similar one to this and also adding the mix of cinnamon, sugar and butter and it's absolutely delicious, ever since trying the loseyns recipe a few years ago I've grown to like that medieval combination of sweet spices on a more savoury dish and this really hit the spot
I have never cooked one of your recipes from the channel, but i will say that watching these videos has given me great ideas in different techniques and ingredients. I have made many things using information from your videos, altering traditional recipes and adding something unique. I must say its so much fun and usually cones out delicious. Thank you so much Max Miller for the educational content, and please keep it up.
Ever since i’ve been making gnocchi lately i’ve been looking forward to this video!
I’ve been using 4 potatoes, an egg or two, with about a cup of flour and making my own cheese sauce, Gonna have to try it this way now
Gnocchi are really similar to a type of Polish dumpling (we have a LOT of those) called kopytka (little hooves). You should make a Polish dumpling recipe one day! Pierogi aren’t all we eat when it comes to starchy foods, we got a LOT of those!|
This type of cheese gnocchi sounds a lot like our kluski leniwe (lazy dumplings), they’re also made with fresh cheese and are actually often eaten sweet with sugar, butter and breadcrumbs.
Dang, never seen one of your vids this fast after posting.
Nice recipe, can't wait to watch more.
Awesome to hear you are visiting Europe again. I've been to Rome in December and I would definitely recommend Etruscan Museum in Villa Giulia. Apart from being forefathers of Roman culture, Etruscans enjoyed opulent banquetes which included wine and roasting meat. There were bronze jugs and roasting spits found in their tombs as well as many pottery from Greece and items from as far as Mesopotamia. I'm sure you'll find some inspiration there.
In the middle of making gnocchi and I see this video drop. Your timing is perfection haha
My boyfriend and I really enjoy your tasting history lessons. We also enjoy pasta grannies.
Yes, Pasta Grannies is great! Glad to see someone else here mentioning them :)
My mom does a similar recipee two or three per year for what she calls "gnocchi alla romana" (which is a bit of a misnomer since they're not from Rome). The biggest difference is that she prepare the dough in a way similar to polenta, then roll it into a tube and cut it into disks, then sprinkle them with grated cheese and some butter before putting them into the oven.
It's a 29th here in Uruguay, perfect day to watch this even though I don't like eating these haha
Max, you are my hero! I remember my Italian grandmother boilng potatoes and after cooling, kneading them by hand and anointing them with just a slight whisk of olive oil, rolling them into long ropes, and scoring them with a fork to give them a surface for which her pomodoro and basil sauce could envelope and cling to each gnocchi nugget. It was the absolute joy of my childhood!
Giovedi: gnocchi, sempre a casa della nonna...
0:40 you dont understand doctor, I am Migliacci
😂
😂 🤡 😢😂
HA
I don’t get it. Can someone explain the joke please? 😕
@@NicoBabyman1 It's a reference to a joke, which goes as follows:
A man goes to the doctor, and says: 'Doctor, I feel miserable. It just feels like life has a way of getting to me, and I don't know what to do.'
The doctor has a suggestion: 'The great clown Pagliacci is in town tonight, go to his show and you'll feel much better.'
'But doctor' the man replies 'I am Pagliacci!'
I really appreciated videos about recipes from the past and learning how the people at the time use the ingredients. The video was knowledgeable and delicious to watch at the same time.👍🏾😎🤩💯❤️🔥💪🏾🤤😋
"If you want x" is a really funny way to start a recipe 😊 I imagine it in the voice of a grumpy Nonna being approached by the recipe writer
I'm relieved to hear you're continuing with the channel. I've learned so much from your videos. I really appreciate your dedication to this.
I'm on my own for dinner, my grocery stock is extremely low so I ended up making sweet potato gnocchi with sage butter, soo what a perfect video to watch as I enjoy them! This has been one of my favorite Tasting History video's yet, not sure if my gnocchi had anything to do with it, LOL. Thank you and I hope you have a wonderful, safe, fun trip!🍷
Ricotta works well. Aim for the dough to be very soft- and the reward will be pillow-ey clouds for gnocchi. If the cooked dumplings are stodgy or dense they were made wrong. But even those are pretty good! Fantastic job as always, thanks Max!
1:42 As always your cutaways to sponsors are flawless max! My days are always better with your videos lifting my spirits! Longtime fan! Your enthusiasm is such a joy to watch! Always look forward to more of your amazing content! I’m so proud to be a Tastorian!
Hearth please!
The one channel where watching the ads isn't a chore. Thanks for not just dialing it in Max.
While in Florence.... Make sure you hit Semel Street Food for a sandwhich. Best in Florence. Local joint and not touristy and flashy. Near the other market, and lots of cool vendors around there too.
Get dinner at Trattoria Pandemonio one night. Trust me.
If you want to get a little off the beaten track but LOVE HISTORY, hit the Stibbert Museum. Largest collection of arms and armor from the middle east, Japan and Europe that I have ever seen. You'll love it.
Cheers and have fun!
Florence is amazing! The David is really worth seeing, and the Uffizi gallery is too. But, here’s some food things I loved when my husband & family went there last summer:
- In the Oltrarno area (~15 min walking from the Ponte Vecchio), go to Trattoria Dell’Orto. Their cinghiale, pici, and bistecca alla fiorentina were incredible, and their house chianti was one of the best house wines we had. They also had fried vegetables that blew our minds.
- In downtown Florence, the sandwiches from All’Antico Vinaio are so worth the hype. You can get them from their various outposts (including in the Firenze Santa Maria Novella train station), but the original is worth doing at least once.
- Pici pasta: It’s technically originally from Florence’s (conquered) rival Sienna, but so many places have it in Florence. Besides Dell’Orto, we found good pici at Trattoria Dei Tre Amici, near the Duomo.
Another wonderful recipe that is often requested for my monthly "Friend's Dinner" (the group rotates through favorite recipes & our homes, every month!)
Well, MAX - they also LOVE! LOVE!!! The Al Capone - Soup Kitchen pasta dish. SOOOOOOOOOOO wonderful!
THANK YOU, MAX!
I really appreciate that you pronounce gnocchi as it shouold be. But I wouldn't have expected anything less from someone as precise as you. Congratulations for the great job you are doing in this channel 👍👍👍👍
11:57 Max is already talking like an Italian with the hand.
Hi im from italy, i think you can also do a cool video about “testaroli al pesto”, it’s a very ancient recipe still eaten in the region of liguria, it has a peculiar way of cooking the pasta
I'm wearing my new "Bedight with Christmas Cheer" shirt while watching this, but as a pasta and cheese fiend this video will make me bedight with cheer any time of the year! Also, thank you so much for the book recommendation! I collect pasta cookbooks so I could honestly hug you through the screen right now (hope that didn't come off weird lol) 🤪
Thank u for everything u do bro u combined the two things I enjoy most out of life , history (the reason why cultures and people in general are the way they are) and food ( an art of love and communication) I hope u ,Jose and the cats are doing well and are safe from all the fires
Nooo, when in Florence don't skip the sandwich with "lampredotto" and green sauce, it is heavenly
Some context on "migliaccio": in Siena (just south of Florence) it is indeed a flatbread cooked in a skillet, made with eggs, flour, sugar, Christmas sweets and... pork blood, traditionally cooked in winter when pigs are slaughtered. After all, there is saying that you don't trow away anything with the pig ;-) Difficult to find except in families that grow (buy...) a pig to make at home all the cured meats.
There is also a kind of cured meat, named "buristo", which contains a good dose of pork blood.
When my grandad was a kid in Hercegovina, during the winter season him and his friends would go around asking any neighbors who were slaughtering pigs for the pigs' stomachs. They would blow them like a balloon and use them as a makeshift football or basketball, because actual footballs were too expensive. This would last them a few days until an older kid came around and kicked the ball too hard, destroying it.
Here's a linguistic factoid relevant to 5:08, in Portuguese, the word "Macarrão", which is a direct derivative of the Italian "Macaroni", is still used to describe any type of pasta, but curiously, I don't think most people would categorize gnocci (or nhoque as we call them here in Brazil) as macarrão.
Found this channel a couple weeks ago. This is now my absolute favorite show! Thanks for all the effort you put into your content!
FINALLY obtained your cookbook and oh my goodness it is so awesome! Great directions and such beautiful pictures. I hope to make the tigernut cake this weekend. Thank you Max! I can see the love you put into it. ❤