I work as a tour guide in Roma (Rome). About 10 years ago i was with this couple of American tourists, who after spending the morning at the Vatican Museums proposed me to eat lunch with them. I took them to a tipical Roman trattoria, and they brought us a plate of cold cuts first, as an antipasto. The lady had the ham, but she was very hesitant about the mortadella (or, as we call it here in Roma, MORTAZZA lol). It looked weird, she said. I really wanted her to try it out so i said "it is vapourized meat, have a slice" And her "eoowww, VAPOURIZED MEAT? No thanks" Me then "ma'am, have you ever had hot dog before?" "Yes of cours, i love hot dog" "Good. So, hot dog is vapourized meat. With the difference that hot dog is filled with the left overs of the worst cuts you can imagine, while mortazza is made with premium italian meat from the food valley." "Alright, let me try it" She then proceeded to have it every other day stuffed inside a cut open piece or Roman white pizza.
Maybe because you should have said STEAMED meat, not "vapourized". Unless you wanted to suggest her she had to try a spray of meat. Or dried out and pulverized meat. Me too I would be horrified. Maybe try to learn more of the english language before speaking to a mother tongue? www.wordreference.com/enit/vaporize www.wordreference.com/enit/steam
@@Laurelin70 i guess you're right and thanks for the correction, wrong word, that didn't help at all with her reaction. Now that you make me realize it it sounds horrific to me too lol. But the point is that she was disgusted by the sight of mortadella before i even said that, and the only reason why she would eventually try it was because she saw with my comparison the similarity with the hotdog, the "steamed" meat she already knew and ate.
I‘m so blessed. I life in Austria near the italian border. On sundays we, as a family, travel only one hour to San Daniele in Friuli, and we love to enjoy a big platter of prosciutto di San Daniele 🍗🍷😋
UA-cam News: Pasta Grammar will no longer be co-hosted by Harper as he mysteriously went missing after talking about Mortadella. When police went to question his wife, Eva, they found her grinding meat. When asked what she was making, she responded sarcastically, "Baloney."
This video brought back memories of my Italian grandfather and his cold cuts. He was from Bologna, Italy and moved to America during WW2. He would complain about the "Italian" cold-cuts available in America because they just weren't the same. He had Italian friends or family members send him the 'good stuff' on occasion. I remember eating mortadella and prosciutto when I was younger. I'm now starving! lol Thank you for bringing back those memories to me.
Me too!!! My family came from Hungary and Croatia I recall my Nana smelling like garlic and salami when she got off the plane!! My mouth is watering watching this video Glad we share the same good food memories. Hopefully you’re in a location where you can get something close to the real thing. We , in Oklahoma really can’t. Have to wait to visit the family farm now in Slovenia to taste the real thing!!!
I am from Bologna Italy, every time I hear someone cripple our specialties, my hair is straight! Bolognese ragù, Bolognese lasagna, Bolognese mortadella are specialties of Bologna that in America they have crippled and reinvented, watch the videos on real Bolognese recipes
You’re killing me here. My momma made me sandwiches like this every day until I graduated from university at age 23. Every day for al those years. My friends, even as a young adult, chuckled at this young adult being still fed daily by his mommy, but never teased-they were envious. Alas, my mother is no longer with us so this video is so sweet, yet so sad. Thank you.
I love how authentic Italian food is kept fresh and simple, like the panini at the end of the video. Another reason why I think Italians are some of the best chef’s in the world.
Both the cheese (formaggio)and cold meat (affettato) episodes were great, but now you have to also do one on bread! Because without good bread you can’t really enjoy the affettati! (some ideas Panne Ferrarese, pagnotta di Sezze etc...) also maybe an episode on agriturismo (maybe the best restaurants unknown to most tourists) Great videos I grew up in South Africa and am of Italian decent. I can relate to a-lot of what you say as growing up in the 80’s and even 90’s most of the pasta and Italian products had to be brought in when people visited or from specialist shops. The rest we had to make our selves or improvise as best you could (like using bacon instead of guanciale for carbonara). And I still die a little inside everytime I hear someone has used a supermarket bought carbonara sauce as it is both quicker to make yourself and so much better! Keep up the great work and thank you for all the hard work you put into your videos!
Just a quick note for who's interested: if you cut speck into little sticks instead of thin slices, you can cook it shortly in a pan to make it crispy, add some cream and use this to season pasta. You just made "pasta panna e speck" and it's delicious!
I know!! lol! I'm only 10:48 in so far and I'm like her death gaze is like..."Say baloney one more time!!!" I think I now know why not to mess with Italian ladies...the fire in their souls turn into death lasers in their eyes when you poke them too much. ;)
Growing up in Canada, I was the kid in kindergarten that ate mortadella sandwiches for lunch while other kids ate peanut butter and jam. Kids looked at me strange but they didn’t know what they were missing!!! I now live in Tennessee where there isn’t a lot of Italian culture and I miss my panini sandwiches so so much!!!
Thank you for sharing this information. I am half-italian and grew up in the southern U.S. We didn't have access to genuine italian cuisine. We'd get salami and prosciutto the base commissary which was normally american-made, or my dad would ask my aunt (who lived in brooklyn, ny) to send us some. I really love your channel! The best part of this video for me was when you (Harper) were comparing Mortadella versus Bologna. Whenever you would do that, Eva's face would go stone cold LOL! She's a proud Southern Italian Lady for sure! Thank you for sharing your life with the world. Blessings to you and your family, Alex
She just has to accept that mortadella is bologba in English. It would be like insisting to say "pane" instead of bread in English. I love Eva, but as a language teacher she should learn this is a language issue.
Prossimo video: insegniamo ad Harper come abbinare cold cuts & cheese; cheese & honey or marmalade; cheese and nuts; cheese and fruits. It will take a long long time 😂
As An italian, i want to point Out that there are much more types of prosciutto. The prosciutto di Parma has a denomination of origin; It means that to produce It you have to follow some rules and you must produce It into a specific area, near to the city of Parma. There are others kind of PDO prosciutto crudo, like prosciutto crudo di San Daniele or prosciutto crudo di sauris (North-east), di Cuneo (near to turin), toscano (from tuscany), di Norcia e di carpegna (central italy), jambon de bosses (north-west). All of these are protected by a denomination of origin, a kind of origin mark, and have many different features (place of production, minimum time of ageing, Smoked or not). Prosciutto di montagna o prosciutto crudo nazionale don't have to follow these rules, so we can say that the quality and the price will be lower . The prosciutto cotto instead doesn't have any kind of denomination in italy
However, I have been told by someone in the supermarket industry that the prosciutto cotto that they usually sell is actually a spoiled prosciutto di parma that has been spoiled at some moment in during the ageing process. Of course, they do the necessary steps to prevent bad things, but overall, it seemed to me that prosciutto cotto has actually an agein process behind it under some regulations. I am not sure if it makes it better or worse quality-wise. However, it is delicious in general.
That eye-roll when Harper says "it looks like boloney" cracked me up and kept me laughing for at least half and hour. Hi friends, from Bologna. Our mortadella is watching you.
My grandmother was raised Mennonite. I remember her talking about speck. I’ve heard Amish people talk about it, too. I’ve never tried it, though. I guess it makes sense since my grandmother’s family originated in Austria.
I love you guys!- as someone who generally leans towards eating and enjoying Asian food, I knew that a Italy was super regional, but didn’t really know anything about that, but watching your channel, I’m slowly learning more about the regions and differences between Italian cities and their cuisines!🥰🥰
Well, you guys just covered some of the most common cold cuts used in southern regions. Let's go over some you can find in the north/center part. We also have A LOT of other delicious things that are sometimes well known only on regional basis. Starting from the northern part we have all sorts of kaminwurz (smoky sausages) made from both pork and deer meet, different kind of speck, carne salada from Trentino, herb-smoked prosciutto and sausage (i.e. from Sauris, FVG), prosciutto San Daniele, soppressa veneta (a big salami with garlic) or, on the western side, salsiccia di Bra and various kind of bresaola. Then we have coppa Piacentina, prosciutto di Parma, salame Felino and the more rustic salame gentile and salsiccia secca, the real mortadella (with no pistachos at all) from Bologna and its ancestor, the salame rosa. Btw, we use black pepper instead of peperoncino to season the pancetta, stesa or arrotolata, whatever. More, you can enjoy the prosciutto toscano (which is seasoned with more salt and pepper) and the finocchiona from Florence or some lardo di Colonnata (seasoned in marble basins). Or you can have some ciauscolo from Marche spread on a slice of bread, some guanciale from Amatrice (the one you shoud use for Carbonara and Amatriciana) and, maybe, finish with what is not a salami but it's probably the link between north and south: some good slices of porchetta.
In Parma alone there's Spalla Cotta di San Secondo, Culatello di Zibello, Strolghino, coppa di Parma, Spalla cruda and Mariola. Not to mention prosciutto crudo/cotto and Salame di Felino.
italy have 600 different typical cold cuts!!! Ranging from the Germanic flavors of Trentino Alto Adige and Alto Veneto, to Spanish flavors, to game ... everything !! Umbria and Tuscany I believe that alone far exceed the number of Spanish or German cured meats. In Italy there are often unique cold cuts between villages 10 km away. For example "la MORTANDELA" (not "mortadella"!!!) Is a certified and unique slow food garrison, produced exclusively in the area of Val di Non in Trentino. Throughout the planet it is produced only in a few villages of the Val di Non and only on a totally artisanal level. Here .. dozens of small villages in Italy have unique cold cuts that are impossible to taste elsewhere
Noi italiani cresciamo mangiando panini con la mortazza e col prosciutto e tutti questi fantastici salumi e il resto del mondo non ha idea di cosa si perde. Mi sento privilegiata! Brava Eva, spread the word.
I love your channel. As I am half Italian and half French, I was exposed to many foods growing up that now are considered gourmet. I love a good Mortadella sandwich, but I love a gorgonzola sandwich on nice crusty bread as well. Keep up the good work!!!
Hi Ava and Harpur.👋 So purely coincidentally I watched this video after dinner which was chicken thigh with pesto wrapped in prosciutto parma and then baked..😘 That said I did learn about some cuts that I'd not heard of before and Im learning much about Italian cuisine in general through your videos. I love Ava's passion for good quality food and flavours and harpur does a great job of being conduit or the unknowing stooge through which the audience is educated . Bravo!
So sad that Harper hasn't any references to the taste of prosciutto crudo. Coming from Germany - often referred to as pork-land - I grew up with "raw ham". We have several regional specialties like the famous Black Forest Ham (salted and smoked over fir tree), Westpahlian Bone Ham (cured with the bone left inside), smoked Katen-Schinken (lit.: cottage ham) from the regions Schleswig-Holstein or Ammerland (in Lower saxony) and many more. I really love the italian varieties as well. We have in Cologne an italian importer delivering restaurants as well as having a shop for "normal" customers... I'm always fascinated by the vast choice of different long aged hams, not only the original parma, but as well San Daniele or others. Love the "cotto" once as well...sometimes seasoned (e.g. with rosmary)...wonderful! Glad you mentioned the "(south)tyrolean speck", which is very popular in Germany as well. During spring white asparagus is a big thing in Germany...the best time for having it with a big plate of different hams. Greetz from Cologne, Germany
Speck is the fusion of two types of meat preservation, the salting, typical of the Mediterranean area and the smoking, typical of northern Europe. The cuisine of Trentino Alto Adige is the mirror of this fusion.
@@novitopoli It's so "simple" but sooo good! 👍 Fun fact: I once had a very special white asparagus experience in Switzerland... not the italian part, but near Lac Leman in Martigny...
Eva and Harper, Wow, what a great show you put together! Cinematography is so thoughtful. Well done! I'm enthralled every moment (by the way, I'm second generation 100 percent Italian, my grandfather was born in Calabria and I've been a chef for the last 33 years), and I love that people get to see the real passion that Italians exude when speaking about food. Eva, thank you for being so Italian!
For completeness reasons: capicollo (capocollo) is pretty much made in all Italy, and it's also known by the name of coppa, which is the name that got the DOP registered in Piacenza. It's not from the south only (even tho the spicy version probably is from calabria only, pretty much the same reasoning applies to the pancetta). P.s. Coincidentally Piacenza happens to have DOP registered for both coppa and pancetta, which are both also DOP in calabria. BUT (cold cuts flex incoming) Piacenza also got a DOP on salame, making it the only province with 3 cold cut DOPs
Salsiccia, soppressata, capocollo e pancetta hanno il DOP in Calabria... mi trovo in Calabria, e senza nulla togliere alla magnifica produzione piacentina, “porto” quella che mi è più vicina (avendola anche a disposizione più facilmente...)
@@PastaGrammar sisi certo, era solo per precisare che pancetta e coppa/capocollo non sono solo tipici in calabria (anche se altrove non li ho mai visti preparati con il peperoncino)
@@cannuccia208 sai esattamente quanti sono i salumi DOP in Emilia-Romagna? Mi sembrava di ricordarne tantissimi: felino, coppa, piacentino, pancetta tesa, stronglino, salame di mora, mortadella, prosciutto, culatello...
I am obsessed with this channel and Eva is adorable. Her hair is a wonder and her cooking is so traditional and good. I have tried our her recipes and I don't feel guilty about eating pasta anymore. I need more videos from you guys🥺🥺💞💞💞
My husband lets me make pasta now too. Thanks to Eva, I can enjoy carbonara without guilt, but only if I make it the real Italian way....er, Eva’s way. Thanks Eva and Harper! 🥰
Not pictured: Coppa, Soppressa (con aglio) and many many more. Italians REALLY know their cold cuts, you cannot possibly cover them all in a 20 minute video. Can this pandemic please end so I can travel to Italy again? The meat counter at my Italian supermarket of choice is probably what I miss most of all. Love your videos, Harper and Eva, please never stop!
Riiiight?!?! And when y'all run out of food, can you please teach us Italian language, geography, history, ("Italia Grammar"!!), I don't care, just please keep speaking to us every week for the rest of my lyyyyfffeee!!!
So great - my family came from Marano Principato in Calabria, and my nonna (who never learned English even after living in US for 50 years) had Soppresatta hanging in her basement all the time. Great memories - thanks!
When I was a student in Florence in the early '80s there were cart vendors who sold "panini" which were little sandwiches with just a slice of salumi or mortadella and maybe a slice of cheese, no condiments, just rough Tuscan bread and a slice or two... 1200 lira each ($.80 American in 1983). A couple of those were our lunch almost every day...I miss those days...sigh...
Love the Calabrian salame. One of my favorites is finocchiona from around Firenze (Florence) which has fennel seeds adding a particular taste. Even better is finocchiona sbriciolona which actually crumbles a little when you slice it - hence the name.
I’m drooling 🤤 over the Italian mortadella. We have some very good ones available in Toronto but nothing like what I’ve tasted in Italy. I miss it so much. This whole episode was wonderful. My Italian parents made their own prosciutto and capicollo just like Eva’s parents do. So many great memories.
Italy have almost 600Cold cuts. Often not only the regions, but the villages of the same province in a few kilometers of territory each have a typical salume !!
Hello, my beautiful Italian friends!!! Well, Eva! Harper...I don’t know what you are! If you were Chef Alfredo, I would know! 😁 We own a small organic farm in the Missouri Ozarks and a HIGH PERCENTAGE of the veggies I choose to grow are Italian heirlooms as they do, in fact, TASTE THE BEST! Being in amazing Italy now, is there any way you could either go to a small farm there and taste their produce, describing it to everyone? Or even go to a fruit and vegetable market and show us all the difference in look AND taste between what we call veggies here in the USA and what REAL veggies taste like there in Italy?!?! I would LOVE to be taken on a tour of real food grown in beautiful Italia!
In Spain we call cold cut "embutido" and It's truly the best thing that have happened to me. I love spanish and italian cold cuts! I wish I were in Italia in order to taste proper italian food. You two are the best! Thank you for teaching us so many cool things!
I just started watching your videos and so far I love them them all. I'm watching as many of your older ones as I can, and I want to go to Italy! Thanks to you both, but especially to Eva!
I love you both! Like many musicians, I love good food. It is such a joy to follow your cooking adventures. Your creativity and appreciation of tradition and history inspires my own in my music making. I love your videos!
You are a musician,,,,, Yes,, i can understand a musician loving great food,,, It Elevates your Music.... Remember The Greatest Tenors come Only from Italy,,,,,
La prossima volta prosciutto di San Daniele, prosciutto di Sauris (lo conosci Eva? é l'unico prosciutto italiano affumicato solo con legno di faggio, una delizia 😋), Finocchiona e salsiccie secche di cinghiale 🤤 Bel video, come sempre 👍🏻👍🏻
Yikes!!! Coming from an Italian (Calabria) Mortedella is beyond Bologna!!! My ABSOLUTE favorite is Genoa salami... Have that toasted on a panini with provelone and you are hooked up!!! My Dad used to make his own salsiccia, salami, cheese and buns!!! I love you both and love what you bring to our lives!!! Grazie tanto!!!! 🇨🇦🇮🇹❤💕
Fabulous show Eva and Harper. Loved the cold meats and Salami class! Spianata is my favourite. Nice and spicy. Then nothing beats a fresh mortadella sandwich in crusty fresh buttered bread. Both parents are Italian. I grew up on these meats. Italians are gifted when curing their meats and sausages. They are gifted with ice cream making. They are gifted with coffee roasting and blending. They are gifted with making delicious wines, Tangy Limencello liqueur. The list is endless. The Italians know all about taste. They put so much passion and love in to everything which is what makes their culture and cuisine so exciting and so delicious. Maybe you guys could do a show on some of these specialties? Now you two should give each other a nice Salami breath kiss now after all that tasting!! Ciao Bella xx 🤣👏💋
Ciao. I love your video because it features Eva's father and the sausage he made. The homage you both pay to your parents for your love of food is very impressive. Old world meets and feeds new. Sweet!
Eva is una delizia and would love to hear her opinions on other aspects of Italian culture - especially Italian film directors like Pasolini, Bertolucci and Antonioni.
Ok guys that sandwich looks amazing but it was not what I was thinking. I was thinking I’d like to see papa cook his pasta with the meats he made. But that’s just me. I love mama and papa. Love you two as well.
I wish we could get those giant lemons here in the US. It might be a trick of my memory but when I visited Capri I think the lemons were as big as my head.
Some months ago my brother made some homemade salame mantovano. You have no idea the level of discussion in the family because everyone had their opinion about what it was the right way to do it :D
Being back home in Italy certainly agrees with Eva. She looks happy, radiant, and her hair in that thumbnail is astounding. Loved this vid, so fun and informative.
When I was in Florence three or four years ago, I went into a kitchen store to buy a moka. Anyway, they had this absolutely stunningly beautiful meat slicer, which cost about 5,000 euros, and which the salesperson explained was for home use. I didn't really believe him, but after watching this episode, I completely get it.
Eva, Harper, you should try more of our salami from Lombardia! like the Cacciatorini of wild meat, like cinghiale (boar), cervo (deer) or just regular pork or beef. Or the famous Cotechino from Bergamo where I am from!! They will blow your mind!! :)
i think Eva is choosing the meats. i don't think you should complicate this for americans who watch the video,, but i will keep in mind to try it. Bergamo,, ok,, grazie
show idea: Harper does American cold cut sandwiches (reuben, roast beef, olive loaf, Cuban (Florida origin), Smithfield ham and cheese, BBQ seasoned turkey, chicken breast, etc.) and Eva makes a superior version with an Italian spin.
Not where I shop. Pastrami, corn beef, roast beef, turkey should be "off the bone" so not processed into a dubious, bubble-filled loaf. Kosher, no nitrates, uncured products are readily available. I referenced Smithfield ham because it's as good or better than any ham in the world, highest standards (smoked, cured, dry aged 6-12 months) and a full ham sells for $199.00 each.
"We have two kinds of prosciutto crudo: Parma and montagna." Prosciutto di San Daniele Prosciutto di Norcia Prosciutto di Sauris Cinta Senese Toscano DOP Veneto Berico-Euganeo ........ : "AM I A JOKE TO YOU?"
Prosciutto is definitely my fav. Living in Chicago, which has a large Italian American population, it is pretty easy to find Prosciutto di Parma, as well as most of the cold cuts shown in here, in pretty much every local grocery store. There are even different brands and different months of age of the Prosciutto, from 18 to 36 months. I don't really do it with fruit, like I be seen in some places, but mostly in sandwiches or on top of pizza. Sometimes I just eat it along side cheese as a snack 😀
For the love of God, now i want some Ventiricina!!! Nice showcase, can't wait to see one about spices (since you are in Calabria, and I'm tired to see americans using what they call "italian seasoning" and thinking that we use that)
Can we all just pause for a minute to appreciate how beautifully sliced the meat is? Some deli’s in Australia are under the misconception that thicker is better...... NO!!!!! Nice and thin and delicate!!! I want capicollo now🤗
Your show reminded me about a little poem my uncle taught me when I was visiting Sicily. Eva can translate!! Cara Mella, morta Della, manda Rino e bouta Nella!!!
I'm not sure but I think the last one is "baci Nella", like "Kisses from Nella" and "basin". But I'm from Rome and I don't know if "bouta" means something specific in Sicilian. I had forgotten this rhyme, a friend of mine used to repeat it constantly when I was in kindergarten, thank you for unlocking a memory ahahahaha
@@luckyDancer100 --Check out the video that shows them with a slice of blueberry pie. They talk about how they met, his parents were going to Italy and wanted to learn the language and got Eva as their teacher......quite a 🎁 💝 gift.
The subtitles are hilarious because they wrote capicola instead of capicolo when eva said it and then wrote it as capricorn 😂 Don't worry though, I turned them off. Great and interesting video as always :D
Eva! Harper! This has quickly become one of my favorite channels, and your website as well. You two are gems and I have learned so much about Italian cooking I did not from the famous chefs. Your videos are excellent, wonderfully entertaining, and your instruction invaluable! Thank you!
Hello you two. My husband and I really enjoy your channel. And I have learned so much about authentic Italian food from Ava (sorry if I spelled your name wrong). In fact I am often mentioning to my husband Craig, (who has always wanted to be Italian) what Ava says about such things as authentic pasta carbonara, Italian cheeses, spaghetti and meatballs (not being an authentic Italian combination), garlic, the origin of Bologna, and today we bought andouille sausage thanks to learning about it from you guys. Wanted to share this clip from our vlog today during one of the multiple times I mention what Ava says.. ua-cam.com/video/ejZctKZuRpQ/v-deo.html (mind you, we might have gotten the wrong thing because it isn't spreadable but a sausage format) Either way, you guys are teaching us a lot. We live in Thunder Bay, a Canadian neighbourhood where a lot of folks from Calabria immigrated to! Thank you for your great videos and your passion for keeping it real Italian. Love you two!
What's your FAVORITE cold cut? Italian or otherwise :)
Mortazza tagliata a stracciatella
Lo speck è il mio preferito!
Does leftover porchetta count? Especially when sandwiched in ciabatta
It must be mortadella.
I only buy Boars Head deli meat and cheese here in the U.S. and what I typically get is Sausalito turkey, Prosciutto, Gruyere cheese and baby Swiss😋😉💕
I work as a tour guide in Roma (Rome).
About 10 years ago i was with this couple of American tourists, who after spending the morning at the Vatican Museums proposed me to eat lunch with them.
I took them to a tipical Roman trattoria, and they brought us a plate of cold cuts first, as an antipasto.
The lady had the ham, but she was very hesitant about the mortadella (or, as we call it here in Roma, MORTAZZA lol).
It looked weird, she said.
I really wanted her to try it out so i said "it is vapourized meat, have a slice"
And her "eoowww, VAPOURIZED MEAT? No thanks"
Me then "ma'am, have you ever had hot dog before?"
"Yes of cours, i love hot dog"
"Good. So, hot dog is vapourized meat. With the difference that hot dog is filled with the left overs of the worst cuts you can imagine, while mortazza is made with premium italian meat from the food valley."
"Alright, let me try it"
She then proceeded to have it every other day stuffed inside a cut open piece or Roman white pizza.
Wonderful story.
the turkey bologna from applegate with cheddar on whole wheat bread really did it for me in grad school. Wish I had known about bresaola.
Maybe because you should have said STEAMED meat, not "vapourized". Unless you wanted to suggest her she had to try a spray of meat. Or dried out and pulverized meat. Me too I would be horrified. Maybe try to learn more of the english language before speaking to a mother tongue?
www.wordreference.com/enit/vaporize
www.wordreference.com/enit/steam
@@Laurelin70 i guess you're right and thanks for the correction, wrong word, that didn't help at all with her reaction. Now that you make me realize it it sounds horrific to me too lol.
But the point is that she was disgusted by the sight of mortadella before i even said that, and the only reason why she would eventually try it was because she saw with my comparison the similarity with the hotdog, the "steamed" meat she already knew and ate.
😄😄😄😄😄😄😄😄
I‘m so blessed. I life in Austria near the italian border. On sundays we, as a family, travel only one hour to San Daniele in Friuli, and we love to enjoy a big platter of prosciutto di San Daniele 🍗🍷😋
I am luckier than you, I am Italian! I'm joking, obviously. San Daniele ham is one of the best foods in the world.
@@alemassa6632 So lucky for you, the last time I made it to italy was in Septemper 2020. Corona sucks so much 😩
@@saraherlacher968 Yeah, really!!! Also for us is impossible travel in Italy.... bad times.
@@alemassa6632 You name it. ceep safe 🙋♀️
@@saraherlacher968 keep yourself safe too!!
UA-cam News: Pasta Grammar will no longer be co-hosted by Harper as he mysteriously went missing after talking about Mortadella. When police went to question his wife, Eva, they found her grinding meat. When asked what she was making, she responded sarcastically, "Baloney."
Ha! I've been waiting for this comment
🤣🤣🤣
Omg 🤣
Best comment I've seen all day!
Yup
When Eva eats, she gestures like she’s listening to great music. Italian food is Eva’s inspiration, she elevates to another dimension.
I LOVE that you sliced the meat so thinly! It makes a huge difference in the taste. Love you both.
I agree 100%. Here in parts of the Midwest, deli or meat counters slice the meats too thick and you can’t really enjoy the favors of the meats.
This video brought back memories of my Italian grandfather and his cold cuts. He was from Bologna, Italy and moved to America during WW2. He would complain about the "Italian" cold-cuts available in America because they just weren't the same. He had Italian friends or family members send him the 'good stuff' on occasion. I remember eating mortadella and prosciutto when I was younger. I'm now starving! lol
Thank you for bringing back those memories to me.
That’s a beautiful memory, ty for sharing:)
Me too!!!
My family came from Hungary and Croatia
I recall my Nana smelling like garlic and salami when she got off the plane!!
My mouth is watering watching this video
Glad we share the same good food memories. Hopefully you’re in a location where you can get something close to the real thing. We , in Oklahoma really can’t.
Have to wait to visit the family farm now in Slovenia to taste the real thing!!!
My man, came in Bologna to honor your grandfather 👊❤️✋🇮🇹
@@allegra1236 I'm in Wisconsin and can't get the real stuff either - it looks the same but does NOT taste the same.
Such a sweet memory! Your Grampa was from Bologna so no doubt he knew well his cold cuts!
Love the look of murder in Eva's eye when you kept on referring to mortadella as bolony😂😂😉
Bolony is basically mortadella made by someone who didn't care if it tasted good.
❤❤❤❤
I am from Bologna Italy, every time I hear someone cripple our specialties, my hair is straight! Bolognese ragù, Bolognese lasagna, Bolognese mortadella are specialties of Bologna that in America they have crippled and reinvented, watch the videos on real Bolognese recipes
@@hypothalapotamus5293 Bolony is a recipe invented by the Americans, it has nothing to do with real mortadella
Is it me or do Italian talk with their hands a lot like A LOOOOOTTTTTT
You’re killing me here. My momma made me sandwiches like this every day until I graduated from university at age 23. Every day for al those years. My friends, even as a young adult, chuckled at this young adult being still fed daily by his mommy, but never teased-they were envious. Alas, my mother is no longer with us so this video is so sweet, yet so sad. Thank you.
I love how authentic Italian food is kept fresh and simple, like the panini at the end of the video. Another reason why I think Italians are some of the best chef’s in the world.
Both the cheese (formaggio)and cold meat (affettato) episodes were great, but now you have to also do one on bread! Because without good bread you can’t really enjoy the affettati! (some ideas Panne Ferrarese, pagnotta di Sezze etc...) also maybe an episode on agriturismo (maybe the best restaurants unknown to most tourists)
Great videos I grew up in South Africa and am of Italian decent. I can relate to a-lot of what you say as growing up in the 80’s and even 90’s most of the pasta and Italian products had to be brought in when people visited or from specialist shops. The rest we had to make our selves or improvise as best you could (like using bacon instead of guanciale for carbonara). And I still die a little inside everytime I hear someone has used a supermarket bought carbonara sauce as it is both quicker to make yourself and so much better!
Keep up the great work and thank you for all the hard work you put into your videos!
Great idea about filming a meal at an agritourismo!
Concordo pienamente
“Speck” means bacon in German btw ;) .. in German the shown “Speck” would be called Schinken with the type being dependent on how it’s cured
Prost di tutto la famiglia ;-) :-) :-)
Same in Scandinavia - though "spæk" would be a more fattier cut than shown in the video. Happy eating!
wow, i didn't know!
Well both are types of bacon
Also in Belgium!
Just a quick note for who's interested: if you cut speck into little sticks instead of thin slices, you can cook it shortly in a pan to make it crispy, add some cream and use this to season pasta. You just made "pasta panna e speck" and it's delicious!
again with the cream,,, Mama Mia,,, we never use cream in my family,,,
The looks on Eva's face are priceless!!
I know!! lol! I'm only 10:48 in so far and I'm like her death gaze is like..."Say baloney one more time!!!" I think I now know why not to mess with Italian ladies...the fire in their souls turn into death lasers in their eyes when you poke them too much. ;)
6:07, I can hear her thinking it, "It looksa like bologna, my assa!" God, I love you, Eva!! You are MY FAVORITE THING right now!!!
@@tiffanyhackerspace8377 They are Gold together. I wish them both long lives and happiness!
@@Malryth ❤️❤️❤️❤️
Growing up in Canada, I was the kid in kindergarten that ate mortadella sandwiches for lunch while other kids ate peanut butter and jam. Kids looked at me strange but they didn’t know what they were missing!!! I now live in Tennessee where there isn’t a lot of Italian culture and I miss my panini sandwiches so so much!!!
Thank you for sharing this information. I am half-italian and grew up in the southern U.S. We didn't have access to genuine italian cuisine. We'd get salami and prosciutto the base commissary which was normally american-made, or my dad would ask my aunt (who lived in brooklyn, ny) to send us some. I really love your channel! The best part of this video for me was when you (Harper) were comparing Mortadella versus Bologna. Whenever you would do that, Eva's face would go stone cold LOL! She's a proud Southern Italian Lady for sure! Thank you for sharing your life with the world. Blessings to you and your family, Alex
She just has to accept that mortadella is bologba in English. It would be like insisting to say "pane" instead of bread in English. I love Eva, but as a language teacher she should learn this is a language issue.
@@erichamilton3373 yeah, they're not the same. Not even close :)
Harper nailed it, baloney is made by people who don't care how it tastes.
OMG,,, Mortadella is NOT Bologna,,,, (don't calla it that)
american Bologna is just awful stuff,,, imo
Salame*
Salame= one
Salami= more than one
Capicollo in Argentina is called "Bondiola". Also bondiola is sold grilled in sandwichs in food trucks and it's so good.
Prossimo video: insegniamo ad Harper come abbinare cold cuts & cheese; cheese & honey or marmalade; cheese and nuts; cheese and fruits. It will take a long long time 😂
Vuoi scatenare una guerra nella sezione commenti :D
Aspe' aspe', arriveremo anche lí 😂
Non vedo l'ora. I can't wait Harper..I cannot wait.🌝
@Edoardo Mezzani una bella pera matura e del caprino stagionato..
Harper's brain might collapse
As An italian, i want to point Out that there are much more types of prosciutto. The prosciutto di Parma has a denomination of origin; It means that to produce It you have to follow some rules and you must produce It into a specific area, near to the city of Parma. There are others kind of PDO prosciutto crudo, like prosciutto crudo di San Daniele or prosciutto crudo di sauris (North-east), di Cuneo (near to turin), toscano (from tuscany), di Norcia e di carpegna (central italy), jambon de bosses (north-west). All of these are protected by a denomination of origin, a kind of origin mark, and have many different features (place of production, minimum time of ageing, Smoked or not). Prosciutto di montagna o prosciutto crudo nazionale don't have to follow these rules, so we can say that the quality and the price will be lower . The prosciutto cotto instead doesn't have any kind of denomination in italy
Don't forget the culatello di zibello
@@basssschie actually it's not a prosciutto
@@davidebelli1027 fair enough
However, I have been told by someone in the supermarket industry that the prosciutto cotto that they usually sell is actually a spoiled prosciutto di parma that has been spoiled at some moment in during the ageing process. Of course, they do the necessary steps to prevent bad things, but overall, it seemed to me that prosciutto cotto has actually an agein process behind it under some regulations. I am not sure if it makes it better or worse quality-wise. However, it is delicious in general.
@@wellaciccio2362that someone has no clue
My granddaughter is always so excited to see your new videos! We are both salami lovers. Much love from Ella and her Bubbi!❤
That eye-roll when Harper says "it looks like boloney" cracked me up and kept me laughing for at least half and hour. Hi friends, from Bologna. Our mortadella is watching you.
Who else wants to be friends with this adorable couple? I love your dynamics. Thank you for sharing your content.
My grandmother was raised Mennonite. I remember her talking about speck. I’ve heard Amish people talk about it, too. I’ve never tried it, though. I guess it makes sense since my grandmother’s family originated in Austria.
I love you guys!- as someone who generally leans towards eating and enjoying Asian food, I knew that a Italy was super regional, but didn’t really know anything about that, but watching your channel, I’m slowly learning more about the regions and differences between Italian cities and their cuisines!🥰🥰
Eva: Italy's finest export!
Thought you might be interested to know that if you gain weight after a breakup it's called Kummerspeck (Grief-Speck) in German
Well, you guys just covered some of the most common cold cuts used in southern regions. Let's go over some you can find in the north/center part.
We also have A LOT of other delicious things that are sometimes well known only on regional basis.
Starting from the northern part we have all sorts of kaminwurz (smoky sausages) made from both pork and deer meet, different kind of speck, carne salada from Trentino, herb-smoked prosciutto and sausage (i.e. from Sauris, FVG), prosciutto San Daniele, soppressa veneta (a big salami with garlic) or, on the western side, salsiccia di Bra and various kind of bresaola.
Then we have coppa Piacentina, prosciutto di Parma, salame Felino and the more rustic salame gentile and salsiccia secca, the real mortadella (with no pistachos at all) from Bologna and its ancestor, the salame rosa. Btw, we use black pepper instead of peperoncino to season the pancetta, stesa or arrotolata, whatever.
More, you can enjoy the prosciutto toscano (which is seasoned with more salt and pepper) and the finocchiona from Florence or some lardo di Colonnata (seasoned in marble basins). Or you can have some ciauscolo from Marche spread on a slice of bread, some guanciale from Amatrice (the one you shoud use for Carbonara and Amatriciana) and, maybe, finish with what is not a salami but it's probably the link between north and south: some good slices of porchetta.
Actually at least half the cold cuts she showed are made only in North Italy: prosciutto di Parma, Salame Milano, Bresaola, Speck and Mortadella.
In Parma alone there's Spalla Cotta di San Secondo, Culatello di Zibello, Strolghino, coppa di Parma, Spalla cruda and Mariola. Not to mention prosciutto crudo/cotto and Salame di Felino.
italy have 600 different typical cold cuts!!! Ranging from the Germanic flavors of Trentino Alto Adige and Alto Veneto, to Spanish flavors, to game ... everything !!
Umbria and Tuscany I believe that alone far exceed the number of Spanish or German cured meats. In Italy there are often unique cold cuts between villages 10 km away.
For example "la MORTANDELA" (not "mortadella"!!!) Is a certified and unique slow food garrison, produced exclusively in the area of Val di Non in Trentino.
Throughout the planet it is produced only in a few villages of the Val di Non and only on a totally artisanal level. Here .. dozens of small villages in Italy have unique cold cuts that are impossible to taste elsewhere
Noi italiani cresciamo mangiando panini con la mortazza e col prosciutto e tutti questi fantastici salumi e il resto del mondo non ha idea di cosa si perde. Mi sento privilegiata! Brava Eva, spread the word.
Lol.
I love your channel. As I am half Italian and half French, I was exposed to many foods growing up that now are considered gourmet. I love a good Mortadella sandwich, but I love a gorgonzola sandwich on nice crusty bread as well. Keep up the good work!!!
Hi Ava and Harpur.👋 So purely coincidentally I watched this video after dinner which was chicken thigh with pesto wrapped in prosciutto parma and then baked..😘
That said I did learn about some cuts that I'd not heard of before and Im learning much about Italian cuisine in general through your videos. I love Ava's passion for good quality food and flavours and harpur does a great job of being conduit or the unknowing stooge through which the audience is educated . Bravo!
So sad that Harper hasn't any references to the taste of prosciutto crudo. Coming from Germany - often referred to as pork-land - I grew up with "raw ham". We have several regional specialties like the famous Black Forest Ham (salted and smoked over fir tree), Westpahlian Bone Ham (cured with the bone left inside), smoked Katen-Schinken (lit.: cottage ham) from the regions Schleswig-Holstein or Ammerland (in Lower saxony) and many more.
I really love the italian varieties as well. We have in Cologne an italian importer delivering restaurants as well as having a shop for "normal" customers... I'm always fascinated by the vast choice of different long aged hams, not only the original parma, but as well San Daniele or others. Love the "cotto" once as well...sometimes seasoned (e.g. with rosmary)...wonderful!
Glad you mentioned the "(south)tyrolean speck", which is very popular in Germany as well.
During spring white asparagus is a big thing in Germany...the best time for having it with a big plate of different hams.
Greetz from Cologne, Germany
Speck is the fusion of two types of meat preservation, the salting, typical of the Mediterranean area and the smoking, typical of northern Europe. The cuisine of Trentino Alto Adige is the mirror of this fusion.
I might be your stereotypical Italian, but I could go crazy for the typical German asparagus-cold cuts-potatoes-hollandaise combo :D
@@novitopoli It's so "simple" but sooo good! 👍
Fun fact: I once had a very special white asparagus experience in Switzerland... not the italian part, but near Lac Leman in Martigny...
You germans are masters when It comes to pork meat ❤
Eva and Harper, Wow, what a great show you put together! Cinematography is so thoughtful. Well done! I'm enthralled every moment (by the way, I'm second generation 100 percent Italian, my grandfather was born in Calabria and I've been a chef for the last 33 years), and I love that people get to see the real passion that Italians exude when speaking about food. Eva, thank you for being so Italian!
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For completeness reasons: capicollo (capocollo) is pretty much made in all Italy, and it's also known by the name of coppa, which is the name that got the DOP registered in Piacenza. It's not from the south only (even tho the spicy version probably is from calabria only, pretty much the same reasoning applies to the pancetta).
P.s.
Coincidentally Piacenza happens to have DOP registered for both coppa and pancetta, which are both also DOP in calabria.
BUT (cold cuts flex incoming) Piacenza also got a DOP on salame, making it the only province with 3 cold cut DOPs
Glad you mentioned coppa! Very, very good! There is a piccante variety that is a real butt burner...
Salsiccia, soppressata, capocollo e pancetta hanno il DOP in Calabria... mi trovo in Calabria, e senza nulla togliere alla magnifica produzione piacentina, “porto” quella che mi è più vicina (avendola anche a disposizione più facilmente...)
@@PastaGrammar sisi certo, era solo per precisare che pancetta e coppa/capocollo non sono solo tipici in calabria (anche se altrove non li ho mai visti preparati con il peperoncino)
@@cannuccia208 sai esattamente quanti sono i salumi DOP in Emilia-Romagna? Mi sembrava di ricordarne tantissimi: felino, coppa, piacentino, pancetta tesa, stronglino, salame di mora, mortadella, prosciutto, culatello...
Gabagool
I am obsessed with this channel and Eva is adorable. Her hair is a wonder and her cooking is so traditional and good. I have tried our her recipes and I don't feel guilty about eating pasta anymore. I need more videos from you guys🥺🥺💞💞💞
So glad you're free from guilt over pasta!
My husband lets me make pasta now too. Thanks to Eva, I can enjoy carbonara without guilt, but only if I make it the real Italian way....er, Eva’s way. Thanks Eva and Harper! 🥰
Not pictured: Coppa, Soppressa (con aglio) and many many more. Italians REALLY know their cold cuts, you cannot possibly cover them all in a 20 minute video.
Can this pandemic please end so I can travel to Italy again? The meat counter at my Italian supermarket of choice is probably what I miss most of all.
Love your videos, Harper and Eva, please never stop!
Riiiight?!?! And when y'all run out of food, can you please teach us Italian language, geography, history, ("Italia Grammar"!!), I don't care, just please keep speaking to us every week for the rest of my lyyyyfffeee!!!
The problem is not the ”pandemic”, it’s governments’ overreaction to it.
I making a sandwich in my head with that Soppressata Calabrese, Capicollo, and add some Italian turkey.. Man I love this channel!
I don’t think Italians in Italy approve of cross contaminating cold cuts together like we do in the states 🤣😅
So great - my family came from Marano Principato in Calabria, and my nonna (who never learned English even after living in US for 50 years) had Soppresatta hanging in her basement all the time. Great memories - thanks!
When I was a student in Florence in the early '80s there were cart vendors who sold "panini" which were little sandwiches with just a slice of salumi or mortadella and maybe a slice of cheese, no condiments, just rough Tuscan bread and a slice or two... 1200 lira each ($.80 American in 1983). A couple of those were our lunch almost every day...I miss those days...sigh...
Love the Calabrian salame. One of my favorites is finocchiona from around Firenze (Florence) which has fennel seeds adding a particular taste. Even better is finocchiona sbriciolona which actually crumbles a little when you slice it - hence the name.
21 minutes of drooling all over the place 😋
I’m drooling 🤤 over the Italian mortadella. We have some very good ones available in Toronto but nothing like what I’ve tasted in Italy. I miss it so much. This whole episode was wonderful. My Italian parents made their own prosciutto and capicollo just like Eva’s parents do. So many great memories.
Italy have almost 600Cold cuts. Often not only the regions, but the villages of the same province in a few kilometers of territory each have a typical salume !!
Hello, my beautiful Italian friends!!! Well, Eva! Harper...I don’t know what you are! If you were Chef Alfredo, I would know! 😁
We own a small organic farm in the Missouri Ozarks and a HIGH PERCENTAGE of the veggies I choose to grow are Italian heirlooms as they do, in fact, TASTE THE BEST!
Being in amazing Italy now, is there any way you could either go to a small farm there and taste their produce, describing it to everyone? Or even go to a fruit and vegetable market and show us all the difference in look AND taste between what we call veggies here in the USA and what REAL veggies taste like there in Italy?!?!
I would LOVE to be taken on a tour of real food grown in beautiful Italia!
Eva you are a very good teacher for the Italian cold meats
In Spain we call cold cut "embutido" and It's truly the best thing that have happened to me. I love spanish and italian cold cuts! I wish I were in Italia in order to taste proper italian food. You two are the best! Thank you for teaching us so many cool things!
MMmm la pata negra. It changed my life.
Italy and Spain have the best "salumi" in the World
I just started watching your videos and so far I love them them all. I'm watching as many of your older ones as I can, and I want to go to Italy! Thanks to you both, but especially to Eva!
Harper & Eva Italian Imports, that’s a company I would trust!
That bread crackled at the end. Thanks for a deliciously abundant education!
I love you both! Like many musicians, I love good food. It is such a joy to follow your cooking adventures. Your creativity and appreciation of tradition and history inspires my own in my music making. I love your videos!
You are a musician,,,,, Yes,, i can understand a musician loving great food,,, It Elevates your Music.... Remember The Greatest Tenors come Only from Italy,,,,,
Grazie mille per avere parlato del prosciutto crudo e per aver spiegato i vari insaccati. Thank you very much.
One of my favorite dishes when I was in Northern Italy was "prosciutto e melone." Fresh prosciutto crudo, fresh melon. That's it. It was incredible.
for us it is an appetizer you can also try ham and figs with bread, delicious
@@cristinamarchigigante1049 ? which type of figs??? grazie
It's like a summer dish, usually it's like an antipasto
La prossima volta prosciutto di San Daniele, prosciutto di Sauris (lo conosci Eva? é l'unico prosciutto italiano affumicato solo con legno di faggio, una delizia 😋), Finocchiona e salsiccie secche di cinghiale 🤤 Bel video, come sempre 👍🏻👍🏻
Adorable couple. I like it when they look at each other's eyes.
Next time you are in my home city of Rome:
Pizza bianca co la mortazza.
it's "white pizza" with mortadella inside.
You are most welcome. :D
That sounds like a dream..i havent been to rome just yet but i have a feeling i wont want to leave
🤤er mejo
"It's all coming together" love it
Eva’s inner teacher has her ruler at the ready at all times 😉
Yikes!!! Coming from an Italian (Calabria) Mortedella is beyond Bologna!!! My ABSOLUTE favorite is Genoa salami... Have that toasted on a panini with provelone and you are hooked up!!! My Dad used to make his own salsiccia, salami, cheese and buns!!! I love you both and love what you bring to our lives!!! Grazie tanto!!!! 🇨🇦🇮🇹❤💕
Genoa salami is by far my favorite.
Fabulous show Eva and Harper. Loved the cold meats and Salami class! Spianata is my favourite. Nice and spicy. Then nothing beats a fresh mortadella sandwich in crusty fresh buttered bread. Both parents are Italian. I grew up on these meats. Italians are gifted when curing their meats and sausages. They are gifted with ice cream making. They are gifted with coffee roasting and blending. They are gifted with making delicious wines, Tangy Limencello liqueur. The list is endless. The Italians know all about taste. They put so much passion and love in to everything which is what makes their culture and cuisine so exciting and so delicious. Maybe you guys could do a show on some of these specialties?
Now you two should give each other a nice Salami breath kiss now after all that tasting!! Ciao Bella xx
🤣👏💋
Sandwiches without butter please! 😅
Ciao. I love your video because it features Eva's father and the sausage he made. The homage you both pay to your parents for your love of food is very impressive. Old world meets and feeds new. Sweet!
06:12 .. Eva taking deep breaths and eye-rolling 😂
Love you guys’ videos. I feel sausages from different regions of Italy probably could be another video by itself 😊❤
Love from Greece!
Eva is una delizia and would love to hear her opinions on other aspects of Italian culture - especially Italian film directors like Pasolini, Bertolucci and Antonioni.
Ok guys that sandwich looks amazing but it was not what I was thinking. I was thinking I’d like to see papa cook his pasta with the meats he made. But that’s just me. I love mama and papa. Love you two as well.
Once again you delight me Eva. I am from Parma and I absolute adore the loving way you speak of prosciutto.
Eva una di noi!!! 😆
I wish we could get those giant lemons here in the US. It might be a trick of my memory but when I visited Capri I think the lemons were as big as my head.
Those you mention probably were cedar fruits, not lemons.
Adoro la soppressata e il capocollo. Grazie ragazzi.
I wish you guys made more videos because you're so entertaining and quite educational!!!😋💕
Just found this channel and it's the best thing ever
Thank you!
Some months ago my brother made some homemade salame mantovano.
You have no idea the level of discussion in the family because everyone had their opinion about what it was the right way to do it :D
Being back home in Italy certainly agrees with Eva. She looks happy, radiant, and her hair in that thumbnail is astounding. Loved this vid, so fun and informative.
When I was in Florence three or four years ago, I went into a kitchen store to buy a moka. Anyway, they had this absolutely stunningly beautiful meat slicer, which cost about 5,000 euros, and which the salesperson explained was for home use. I didn't really believe him, but after watching this episode, I completely get it.
a bit expensive: mine costed 50 €
@@LDTube-pz9fq You should have seen this thing. It looked like a 50's Alfa Romeo.
@@olafbigandglad yeah, I guessed it was expensive but worth every euro for cut precision, durability and design
I love how Eva rolls her eyes at Palma at 6:15 when he says the Mortodella looks like Bologney
Eva, Harper, you should try more of our salami from Lombardia! like the Cacciatorini of wild meat, like cinghiale (boar), cervo (deer) or just regular pork or beef. Or the famous Cotechino from Bergamo where I am from!!
They will blow your mind!! :)
Bergum da hura o Bergum da hotta .
Salame di Varzi anche, o la Slinzega (se la trovate, rigorosamente di cavallo, sennò di manzo)
i think Eva is choosing the meats. i don't think you should complicate this for americans who watch the video,, but i will keep in mind to try it. Bergamo,, ok,, grazie
Great episode. Love Italian cold cuts when cut thin.
Eva’s side eye ‘call it balogna one more time...😒’ 🤣❤️
Her hair is so beautiful!!!!! 😍
i swear, eva is funnier than most comedians 🥱
i love these videos...Please do lots of individual italian pasta recipes and main courses and desserts... You both make a great team!
show idea: Harper does American cold cut sandwiches (reuben, roast beef, olive loaf, Cuban (Florida origin), Smithfield ham and cheese, BBQ seasoned turkey, chicken breast, etc.) and Eva makes a superior version with an Italian spin.
I would love to see that. Even just the proper american thing. Genuinely curious.
I think Americans mastered the "hot" deli meats
Everything in the US is processed garbage. No point to spotlight it unless you're ridiculing it.
Not where I shop. Pastrami, corn beef, roast beef, turkey should be "off the bone" so not processed into a dubious, bubble-filled loaf. Kosher, no nitrates, uncured products are readily available. I referenced Smithfield ham because it's as good or better than any ham in the world, highest standards (smoked, cured, dry aged 6-12 months) and a full ham sells for $199.00 each.
Just hearing the word Prosciutto Di Parma make my mouth water.
"We have two kinds of prosciutto crudo: Parma and montagna."
Prosciutto di San Daniele
Prosciutto di Norcia
Prosciutto di Sauris
Cinta Senese
Toscano DOP
Veneto Berico-Euganeo ........ : "AM I A JOKE TO YOU?"
Prosciutto d’Osvaldo
Also prosciutto di Faeto
JoJo Prosciutto
Prosciutto is definitely my fav. Living in Chicago, which has a large Italian American population, it is pretty easy to find Prosciutto di Parma, as well as most of the cold cuts shown in here, in pretty much every local grocery store. There are even different brands and different months of age of the Prosciutto, from 18 to 36 months.
I don't really do it with fruit, like I be seen in some places, but mostly in sandwiches or on top of pizza. Sometimes I just eat it along side cheese as a snack 😀
Only thing comparable to prosciutto di Parma Is Eva: Strong but delicate and unique.
Thank you!!! ❤️
@@PastaGrammar you're welcome
Isn't it like jamon iberico
I just love this channel.I personally enjoy each and every episode and look forward to the next !
Prossimo episodio: Parma vs San Daniele. Tra due settimane: lardo di Colonnata vs lardo di Arnad.
La lotta dei lardi! Spettacolo!!!
San Daniele squisito ma il Parma quello buono...madonna
Oddioooo il lardo di Arnad! Che bei momenti mi hai fatto ricordare...... :-))
I came out as an addict to this channel! Love it. 💕
And I'm a mortadella person too.
For the love of God, now i want some Ventiricina!!! Nice showcase, can't wait to see one about spices (since you are in Calabria, and I'm tired to see americans using what they call "italian seasoning" and thinking that we use that)
Can we all just pause for a minute to appreciate how beautifully sliced the meat is? Some deli’s in Australia are under the misconception that thicker is better...... NO!!!!!
Nice and thin and delicate!!!
I want capicollo now🤗
Your show reminded me about a little poem my uncle taught me when I was visiting Sicily. Eva can translate!!
Cara Mella, morta Della, manda Rino e bouta Nella!!!
Io la so così:
Cara Mella
Morta Della
Manda Rino
Baci, Nella
It's a word pun. I could translate it for you, but it won't mean anything
@@wlahorne si vede che in Sicilia usano buttanella :)
I'm not sure but I think the last one is "baci Nella", like "Kisses from Nella" and "basin". But I'm from Rome and I don't know if "bouta" means something specific in Sicilian. I had forgotten this rhyme, a friend of mine used to repeat it constantly when I was in kindergarten, thank you for unlocking a memory ahahahaha
@@fil_is_weird1936 Bouta Nella is the X funny x rated version
I love Eva !!! All about keeping the traditions alive
Harper is becoming more italian every episode, next time he will have mustaches and speak "bidi bi boubi"
🤣😂🤣😂🤣
Have you seen chef Alfredo? 👨🍳
What is Harper’s background? I’m assuming he’s not Italian lol, but does anyone know where his family’s from?
@@luckyDancer100 --Check out the video that shows them with a slice of blueberry pie. They talk about how they met, his parents were going to Italy and wanted to learn the language and got Eva as their teacher......quite a 🎁 💝 gift.
@@luckyDancer100 He is from the USA
Da quando vi ho scoperto I cannot help watching at your videos!!
Next video, how to wrap a corpse with prosciutto crudo and bury it in parmigiano
they only do that in sicily
@@ricodelavega4511 also in Campania
I had the privilege of visiting Bologna. Not enough time in my lifetime to try all of the treasures. Ragu, mortadella, tortellini en brodo, etc. 😋😋😋
Fun fact: "capicollo" is what they call "gabagool" in US gangster series like The Sopranos
Could be because Wise Guys always have their mouth full of it when they pronounce the word.
I'm thinking I should probably visit Calabria 😋
The subtitles are hilarious because they wrote capicola instead of capicolo when eva said it and then wrote it as capricorn 😂
Don't worry though, I turned them off.
Great and interesting video as always :D
My weakness is cold cuts. This is good education of Italian cold cuts my favorite are, Procuito, Coppa, Salame Milano, and Njuda.
Eva! Harper! This has quickly become one of my favorite channels, and your website as well. You two are gems and I have learned so much about Italian cooking I did not from the famous chefs. Your videos are excellent, wonderfully entertaining, and your instruction invaluable! Thank you!
Hello you two. My husband and I really enjoy your channel. And I have learned so much about authentic Italian food from Ava (sorry if I spelled your name wrong). In fact I am often mentioning to my husband Craig, (who has always wanted to be Italian) what Ava says about such things as authentic pasta carbonara, Italian cheeses, spaghetti and meatballs (not being an authentic Italian combination), garlic, the origin of Bologna, and today we bought andouille sausage thanks to learning about it from you guys. Wanted to share this clip from our vlog today during one of the multiple times I mention what Ava says.. ua-cam.com/video/ejZctKZuRpQ/v-deo.html (mind you, we might have gotten the wrong thing because it isn't spreadable but a sausage format) Either way, you guys are teaching us a lot. We live in Thunder Bay, a Canadian neighbourhood where a lot of folks from Calabria immigrated to! Thank you for your great videos and your passion for keeping it real Italian. Love you two!
Thank you!!! ❤️❤️❤️❤️