@@ozzjonez7500 exactly. I'd only ever to care to do it if I felt like I was bringing more to the table than I was leaving with, and thdt appears to be the case. I feel like 90% of us were watching those insider videos for Claudia's input on them. She radiates goodness. Only one other guy from those videos brings me the same satisfaction
Sono nel sud degli Stati Uniti e produciamo "Country Ham", molto in linea con questa tradizione. Grazie. Dio ti benedica, stai al sicuro e al caldo. I am in the southern USA and we make "Country Ham", a lot in this tradition. Thank you. God Bless, stay safe and warm.
Grande Claudia! No sai come ti vogliamo bene! Un altro video di salumeria italica? Si si, per favore! Qué alegría recibir tu trabajo, por mucho que haya que pagar el tributo de editar los vídeos en lenguas extramediterraneas. Prima di morire una birra con Claudia e anche un bel pezzo di focaccia al pomodoro. Bravo per te!
Hi Claudia! I watched all your videos on Insider Food about Regional Eats and thoroughly enjoyed all of them. You were definitely my favorite host there and I’m very glad you decided to continue these. I really hope your channel becomes successful. Instantly subscribed with notifications on!
Claudia is a true natural beauty who takes pride in her country’s heritage, it’s refreshing to see. Love Italy and Italians, nothing but great experiences. Hope you have success with this solo endeavour.
This is what I love about the internet. You read a nice comment and think "how thoughtful of this person to say that. What's their name? Oh... Cannibal holocaust... Well, uhh... Good on you."
Great video. It was quite a welcomed surprise to find out that you are producing your one videos now, for your very own channel. I'm looking forward to more of the same witty, well shot, informational and fun gastronomy focused content, with attention to the marvelous artisans behind these products, as you used to produce and star in for another channel... before. Good luck.
Hey Claudia, so glad you made a channel! I love watching all the episodes with you from Insider! We can feel your passion through what you do and hope you keep doing what you love! ❤❤
If there’s one thing Italians know how to do it’s cook great food. Italy is the king of great food. The perfect mix of European and Mediterranean influences.
You can now book your spot to travel to Italy with me in 2024! 🇮🇹 🗓 18-23 April 2024 📍Rome and Florence 🎒Included activities: Ancient Rome visits and walking tour, traditional Tuscan farm visit, Florence walking tour, cheese and wine tasting 👯 24 spots available 💳 Pricing Early bird (7 left!): $3,250 Regular: $3,450 🌍 Prices are in USD but you can book from anywhere in the world! 25% due at the time of booking the remainder is due 90 days before the trio start date. Options to pay in 6, 12, 18 months are also available. Book your spot here: trovatrip.com/trip/europe/italy/italy-with-claudia-romeo-apr-2024 Questions? Just comment this post with “✈” and I’ll send you more details. Any questions, just comment below! I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
hi Claudia! your content is so good that i’ve made map of things i want to taste in italy based on our videos. thanks for sharing the richness of italian food with us.
And it gets better on a cold night with a fire roasted sweet potato, a glass of strong red Italian wine (Amarone suggested), and a few slices of pancetta by the fire. Prove anche tu!
Many don’t realise this but the reason a lot of people sometimes noticed Italian language sounds so similar to others is because many Latin based languages already sounds similar, but also there are many who claim. There are some phrases that sound like Greek which wouldn’t be further from the truth, as Latin, uses structure and elements like the Greek language
Your videos are awesome. So many Americans have no idea how to eat and end up as dried botox prunes because it's that important and they wish it away. More please!!
NO WAY I've been waiting forever for the next season of Regional Eats, and today I found Claudia's channel! Glad to see you continuing the great work Claudia, can't wait to see more❤
Northern Ontario here, we use pancetta (when we can get it) as a pan fry fat when searing lean moose and venison (deer) meat. The meat is fine, fine grained as well, so when we have a a chance to buy up fatty, salty pork cubes we rush the stores. They also smoke extremely well and yesterday I made a bean soup with them and a smoked ham hock. Italians, you lot know good food and I cheerfully copy you. :D
nice work Claudia, I love your involvment, interaction and voice overs in these segments. All together it makes such a complete picture for us watching.
Francesco's face when he "socks" the pancetta roll is so adorable. All focused and then realizes he's on camera showing this off and smiles like a little kid I love this and I'm sure some parts are just like experts trying to explain to us amateurs, but it cracked me up when he spoke of "the intestine is like a film that isolates the meat from the air" then 2 seconds later "now we're gonna pierce the casing 2000 times" 😂😂😂
I've been home curing pancetta for about 10 years. I've got a great curing recipe, but the discussion here of rolled vs flat pancetta came just in time. Today is 15 days after I brined the meat, I was planning on rolling two, and leaving one flat. I think we will go all flat this time. I've never used pig intestine or the sock, dry aging bags will just have to do. The video did not clarify if the curing spices are removed before rolling, and the meat then re-peppered, or just brushed off and pepper added. Non e molto importante, Signorina Claudia, molto grazie, e auguri dagli Stati Uniti.
That's awesome! I'm sure your pancetta is fantastic, just like every homemade product! The spices are brushed off, you can still see most of them when the meat is rolled. Prego!
every country in Europe and Asia doing the same dry age and smoked (cold/hot) meats, its nothing to do with Italy. they think they come up with this idea. LOL
Where I live there is a traditional Italian meat shop that we frequent. The best part of going there is standing near the meat counter just to experience the aromas. Another great story you've captured.
Pancetta has a long history in Italy and is thought to have originated in the city of Rome. The word pancetta comes from the Latin word for “belly.” Pancetta was traditionally made by curing the pork belly with salt and spices, then rolling it into a cylinder shape. Today, pancetta is still made in the traditional way, but it can also be found in supermarkets pre-sliced and ready to use. No matter how you choose to enjoy pancetta, it is sure to add a delicious flavor to your favorite dish
Hello Claudia, discovered you on Insider Food during the confinements. Didn't know you started your own chanel. Glad to be able to follow your culinary adventures, cheers!
the processes come from a time before refrigeration, coupled with poverty. if you were living in the italian countryside, you had to find a way to use up the entire pork carcass before it spoils
I dare say a combination of trial and error, plus a little starvation thrown in. Meat can be cured in sea water. You get better results if you use plain, dry salt. Lets add a few herbs and spices next time. Hey, we got great results with the one we used black pepper on. Hey, Julio, I just found this pancetta in the back room, is this the one you lost 3 months ago? Wonder if it tastes bad. You try it, no you try it. We'll both try it. It's fantastic! We will have to try it again sometime. Simple, somewhat radical evolution. It all boils down to preserving food for a hard winter.
When refrigeration was not available people used salt to preserve meat. They would then cut chunks off the salted carcass, soaked it in water to remove salt, then cook it or use as a condiment. This not only happened in Italy but all over the world. In fact the ancient Chinese were the first to perfect this method as well as pasta.
@@cmsense8193 Interestingly, these preservation techniques used to preserve meat and vegetables were commonplace in the past. Today, food produced this way are considered a higher end and more expensive product because of the amount of work and time required. Modern mass production of food makes it cheap, but doesn't focus on the quality so much.
Claudia I have known you from insider......I'm from northeast India from the State of Manipur and your accent is amazing.....count me in as your new subscriber....😊😊😊😊
Italian language sounds so melodic, I work in Austria and German language is really hard to pronounce with all these umlaut things. Great work by the way. Thanks.
I go crazy when I see them cut the ends off and just cast them away..... and I kn0w in quality cooking like this nothing is wasted, so I would love to see what they make out of the scraps? sausage?stew?poke?omg what do u do with the trimmings and scrap? I know in French they make the veil Demi glass{I know I spelt everything wrong and am a snithead but I think this part of cooking is left out a lot of the time}....beautiful dish though.... give me the stock vid
The quality of production of this video is really good. So professional
Thank you! I’ve shot and edited this all myself so that means a lot
Cut out the middle man! I love it! 🎉
@@ozzjonez7500 exactly. I'd only ever to care to do it if I felt like I was bringing more to the table than I was leaving with, and thdt appears to be the case.
I feel like 90% of us were watching those insider videos for Claudia's input on them. She radiates goodness.
Only one other guy from those videos brings me the same satisfaction
@@claudia-romeo Love your videos! ❤👏👏👏
that's so impressive. well done!
Sono nel sud degli Stati Uniti e produciamo "Country Ham", molto in linea con questa tradizione. Grazie. Dio ti benedica, stai al sicuro e al caldo. I am in the southern USA and we make "Country Ham", a lot in this tradition. Thank you. God Bless, stay safe and warm.
love how you engage with the products and the people in your videos, makes it so fun to watch! Greetings from Chile 🇨🇱
Happy to see Claudia again showing these fantastic food artists at work!
This is such a great channel. Informative and authentic, not overdone and cringe like 99% of TV shows. Well done.
Grande Claudia!
No sai come ti vogliamo bene! Un altro video di salumeria italica? Si si, per favore!
Qué alegría recibir tu trabajo, por mucho que haya que pagar el tributo de editar los vídeos en lenguas extramediterraneas.
Prima di morire una birra con Claudia e anche un bel pezzo di focaccia al pomodoro.
Bravo per te!
Hi Claudia! I watched all your videos on Insider Food about Regional Eats and thoroughly enjoyed all of them. You were definitely my favorite host there and I’m very glad you decided to continue these. I really hope your channel becomes successful. Instantly subscribed with notifications on!
Claudia is a true natural beauty who takes pride in her country’s heritage, it’s refreshing to see. Love Italy and Italians, nothing but great experiences. Hope you have success with this solo endeavour.
Hard decision between Claudia and the Pancetta ;-)
Love watching her episodes on insider, I'm so glad youtube recommended her channel!
This is what I love about the internet. You read a nice comment and think "how thoughtful of this person to say that. What's their name? Oh... Cannibal holocaust... Well, uhh... Good on you."
Claudia, you are a true ambassador of Italian food 😀
Great video. It was quite a welcomed surprise to find out that you are producing your one videos now, for your very own channel. I'm looking forward to more of the same witty, well shot, informational and fun gastronomy focused content, with attention to the marvelous artisans behind these products, as you used to produce and star in for another channel... before. Good luck.
Hey Claudia, so glad you made a channel! I love watching all the episodes with you from Insider! We can feel your passion through what you do and hope you keep doing what you love! ❤❤
The finish product looks really beautiful
You are always such a joy to watch, excited to see more content! Ciao bella
If there’s one thing Italians know how to do it’s cook great food. Italy is the king of great food. The perfect mix of European and Mediterranean influences.
The best culinary arts demonstrated in pure form ! A sturdy culture which keeps the world craving for more .❤
I just love this videos. So well made. They made me taste the food just by seeing it.
You can now book your spot to travel to Italy with me in 2024! 🇮🇹
🗓 18-23 April 2024
📍Rome and Florence
🎒Included activities: Ancient Rome visits and walking tour, traditional Tuscan farm visit, Florence walking tour, cheese and wine tasting
👯 24 spots available
💳 Pricing
Early bird (7 left!): $3,250
Regular: $3,450
🌍 Prices are in USD but you can book from anywhere in the world!
25% due at the time of booking the remainder is due 90 days before the trio start date. Options to pay in 6, 12, 18 months are also available.
Book your spot here: trovatrip.com/trip/europe/italy/italy-with-claudia-romeo-apr-2024
Questions? Just comment this post with “✈” and I’ll send you more details. Any questions, just comment below!
I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
hi Claudia! your content is so good that i’ve made map of things i want to taste in italy based on our videos.
thanks for sharing the richness of italian food with us.
Thank you 🥰
Italian is such a glorious beautiful language 🇮🇹
And it gets better on a cold night with a fire roasted sweet potato, a glass of strong red Italian wine (Amarone suggested), and a few slices of pancetta by the fire. Prove anche tu!
Do they also talk over each other and interupt? Lil agro
Espanol es mejor
Many don’t realise this but the reason a lot of people sometimes noticed Italian language sounds so similar to others is because many Latin based languages already sounds similar, but also there are many who claim. There are some phrases that sound like Greek which wouldn’t be further from the truth, as Latin, uses structure and elements like the Greek language
Bone jar noe
Onore nazionale!!! Mitici, ragazzi... Tutta roba naturale
Your videos are awesome. So many Americans have no idea how to eat and end up as dried botox prunes because it's that important and they wish it away. More please!!
NO WAY
I've been waiting forever for the next season of Regional Eats, and today I found Claudia's channel!
Glad to see you continuing the great work Claudia, can't wait to see more❤
Welcome 🍻
Northern Ontario here, we use pancetta (when we can get it) as a pan fry fat when searing lean moose and venison (deer) meat.
The meat is fine, fine grained as well, so when we have a a chance to buy up fatty, salty pork cubes we rush the stores.
They also smoke extremely well and yesterday I made a bean soup with them and a smoked ham hock.
Italians, you lot know good food and I cheerfully copy you. :D
Thank you so much, Claudia, for sharing these beautiful food crafts with us.
Long live traditional foods.
Merci beaucoup.
These videos are fantastic. The production and quality are top notch. Thank you for these glimpses into italian food culture.
nice work Claudia, I love your involvment, interaction and voice overs in these segments. All together it makes such a complete picture for us watching.
Thank you! That means a lot to me🙏🏼
Claudia, I love your food adventures, many of which I have done myself - presented with style and passion and your amazing enthusiasm. Thank you x
Thank YOU🙏🏼
Francesco's face when he "socks" the pancetta roll is so adorable. All focused and then realizes he's on camera showing this off and smiles like a little kid
I love this and I'm sure some parts are just like experts trying to explain to us amateurs, but it cracked me up when he spoke of "the intestine is like a film that isolates the meat from the air" then 2 seconds later "now we're gonna pierce the casing 2000 times" 😂😂😂
claudia, your videos are getting me through this exam season! your work is amazing and i cant wait to see more!
Thank you! Good luck with your exams🙌🏼
Love the editing and the information on this video is spectacular ...
Thanks so much!
I've been home curing pancetta for about 10 years. I've got a great curing recipe, but the discussion here of rolled vs flat pancetta came just in time. Today is 15 days after I brined the meat, I was planning on rolling two, and leaving one flat. I think we will go all flat this time. I've never used pig intestine or the sock, dry aging bags will just have to do. The video did not clarify if the curing spices are removed before rolling, and the meat then re-peppered, or just brushed off and pepper added. Non e molto importante, Signorina Claudia, molto grazie, e auguri dagli Stati Uniti.
That's awesome! I'm sure your pancetta is fantastic, just like every homemade product! The spices are brushed off, you can still see most of them when the meat is rolled. Prego!
I'm so glad to see that you have your own channel now
My family makes Pancetta like this last 150 years, in Dalmatia (Croatia). We call it panceta and we eat it a lot 😂
No you are not.We do not use peper.We use only solt and dry it on windy days and smoke it on rainy days.That is real thing.
every country in Europe and Asia doing the same dry age and smoked (cold/hot) meats, its nothing to do with Italy. they think they come up with this idea. LOL
@@flyagaric007 Literally, no one said that, but okay… If you're going to make things up, at least keep them to yourself!
Incredible craftsmanship
As with all Italian food, it's simple. TASTE is king (or Queen!😂) Grazie mille ❤
Claudia, you always do such a great job highlighting these wonderful places. It looks so delicious. Keep it up
Thank you!
holy crap that looks delicious!
there is nothing better than small pieces of pancetta fried with eggs and onions :)
Awesome video, Claudia. Both types looked sooooo delicious!
I use it as a seasoning, it's very potent when you use it as the only grease in the pan to brown shallots
Where I live there is a traditional Italian meat shop that we frequent. The best part of going there is standing near the meat counter just to experience the aromas. Another great story you've captured.
Thank you!
What a great video! Thank you for sharing this! 🙋🇺🇸
Wonderful, and Yum Yum! Thankyou so much for sharing this with us.
Love this video. You learn something new everyday aye.
More to come!
Pancetta has a long history in Italy and is thought to have originated in the city of Rome. The word pancetta comes from the Latin word for “belly.” Pancetta was traditionally made by curing the pork belly with salt and spices, then rolling it into a cylinder shape. Today, pancetta is still made in the traditional way, but it can also be found in supermarkets pre-sliced and ready to use. No matter how you choose to enjoy pancetta, it is sure to add a delicious flavor to your favorite dish
Great video Claudia! Looking forward to the next one.
Beautiful preparation😊
I'm so happy to see you created your own channel 🎉🎉🎉🎉
Oh grandissima! Non sapevo avessi un canale tuo, ti seguivo su altri.🔝
Loved this. Starting to make my own for service. Thank you for this!
Wow ! I’d really love to try some of that. It truly looks so delicious 😋 !
That was superb! Greetings😊
7:15 I'm literally drooling right now, it makes me feel so hungry! 🤣
Hello Claudia, discovered you on Insider Food during the confinements. Didn't know you started your own chanel. Glad to be able to follow your culinary adventures, cheers!
Claudia, this is great video abput pancetta. I enjoyed watching it, and because of this video i have subscribed to your channel. Greetings from Serbia
How Pancetta is made? Deliciously. I love recipes where Pancetta is the first ingredient.
So delicious a video! I think Andreas seemed to like more than just the Pancetta!
My big question is, how do they come up with these complex processes for meats, cheeses, wines? It is magnificent 🍴🍖
the processes come from a time before refrigeration, coupled with poverty. if you were living in the italian countryside, you had to find a way to use up the entire pork carcass before it spoils
I dare say a combination of trial and error, plus a little starvation thrown in. Meat can be cured in sea water. You get better results if you use plain, dry salt. Lets add a few herbs and spices next time. Hey, we got great results with the one we used black pepper on. Hey, Julio, I just found this pancetta in the back room, is this the one you lost 3 months ago? Wonder if it tastes bad. You try it, no you try it. We'll both try it. It's fantastic! We will have to try it again sometime. Simple, somewhat radical evolution. It all boils down to preserving food for a hard winter.
When refrigeration was not available people used salt to preserve meat. They would then cut chunks off the salted carcass, soaked it in water to remove salt, then cook it or use as a condiment. This not only happened in Italy but all over the world. In fact the ancient Chinese were the first to perfect this method as well as pasta.
@@cmsense8193 Interestingly, these preservation techniques used to preserve meat and vegetables were commonplace in the past. Today, food produced this way are considered a higher end and more expensive product because of the amount of work and time required. Modern mass production of food makes it cheap, but doesn't focus on the quality so much.
Oh I'm so happy I found your channel, I loved watching your reports on the business food channel . And I subscribed.
Hi Claudia, this video is so good and has a rich content, it reminds me with the way of making Capocollo, so good and nice as usual
Your videos are great. Thank you!
It dwarfs the little pieces I make at home!
What is done with rind.
Great video. Thanks
More power, Claudia! Stay awesome! 💚❤💚❤💚❤
Love your videos, Claudia. You are a very good host for this "How it's made" food content. Keep it up please!
Thank you!
Claudia I have known you from insider......I'm from northeast India from the State of Manipur and your accent is amazing.....count me in as your new subscriber....😊😊😊😊
Great video and great information
Excellent stuff, Thank you.
Thank you so much Miss Claudia
Hi Claudia..new subscriber from Sydney Australia 🇦🇺..Love your video..looking forward to watching more..ciao
Beautiful sharing😊👍👍👍have a great day💐💐💐💐💐💐💐💐💐💐
I loved the video and when I hit the like it went to 3K so that was fun as well. I've always wanted to do that!!! LOL
Wow!
Great video!
In Spain too have panceta, write with only t, the best is iberian panceta, is really exquisite, other level.
Love your videos ❤❤ you are a very good for cooking 👍👍👍
Italian language sounds so melodic, I work in Austria and German language is really hard to pronounce with all these umlaut things. Great work by the way. Thanks.
Marvelous ! Grazie tanto
Fascinating process. I do appreciate Italian cured meats!
Looks so beautiful and delicious 😋
From Business Insider then here . Glad I found you!
Molto interessante, brava! Ci fai vedere come si fa la 'nduja? o il pecorino sardo?
Nice video whenever there is pork belly involved I need to check it out. If you ever get chance I would love to see a video about Lardo.
Bel lavoro!!!🇮🇹
How did it used to be made when there was no temperature control? Did it depend on the weather?
Sfortunatamente manca il sapore, l’odore e un pezzo di pane 🥳🥳🥳
Bravissima Claudia 👌
The main guy really liked talking over her
i love bacon, made bacon like this is a type of traditional food art ❤❤❤
Beautiful people + clean production + great pancetta = perfect video 👏👏👏
Great work.
I'm watching this while eating slices of Pancetta di Calabria ^_^
Lol, so, now I know that you can eat 'raw' pancetta. 😂 Thank you for teaching me, @Claudia Romero! 🙇
This video brings great clarity , too bad i cant taste both now.
I learned something, thanks!
fabulous! yum
Why did I watch this. I have no way of getting this and now I'm sad lol. omg that looks so good.
You literally have my dream job, travelling around Italy sampling the best of the best :D
Have you left Insider though?
I still work for Insider! But I have family in Italy so I come back often. Thank you for your support!
@@claudia-romeo great, so we get a double dose of Claudia 😬
I go crazy when I see them cut the ends off and just cast them away..... and I kn0w in quality cooking like this nothing is wasted, so I would love to see what they make out of the scraps? sausage?stew?poke?omg what do u do with the trimmings and scrap? I know in French they make the veil Demi glass{I know I spelt everything wrong and am a snithead but I think this part of cooking is left out a lot of the time}....beautiful dish though.... give me the stock vid
Do the strings of the rolled Pancetta stay inside so that you eat them? Do they use natural strings or does it contain polyamid fibres? 🤔
they are removed as it is sliced
@@lntersteIIa5555 Thank you!
But I think that's not so nice. 😬
@@u.e.u.e. usually first the casing is removed then the string is enough and sliced, personally I have never had any problems. ;)
What if you vacuum sealed it after the string wrapping, then took it out of the bag for the next step?
Bravo!
This was great. Claudia is a goddess.
Subscribed.
Excellent video! please film more cured meats videos like this one.