UNSEEN Food of Sicily, ITALY - Fruit-shaped Marzipan + PASTA + Cucina Povera | Vegan Cultures
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- Опубліковано 16 чер 2024
- I'm exploring Sicily's unseen plant-based food. Get ready for a food tour around the island to experience traditional Italian dishes you might have never heard about before. 🇮🇹
This is Vegan Cultures, a series where I explore traditional plant-based food from around the world. Huge thanks Seggiano for showing us how ancient grain pasta is produced, and to@SlowFoodInt and Meatless Monday for supporting this show. Thanks also to @MircoManninoInViaggioconTe from Go Ask a Local for taking us to see the process of making Frutta Martorana.
CHAPTERS
00:00 Intro
01:02 Semolina
04:01 Lolli con Fave
09:37 Seggiano Ancient Grain Pasta
12:59 Pasta con I Tenerumi
14:43 Almonds
21:16 Frutta Martorana
27:57 Biancomangiare
29:29 Maccu di Fave
Find all the food spots here (mobile only):
link.stepyourworld.com/hermann
We're kicking things off at an old mill, where ancient grain durum wheat is milled into semolina, the flour that is used for pasta and bread.
We'll then see how the semolina flour is turned into fresh pasta for Lolli con fave, a traditional dish of pasta with fava beans, and Cavatelli alla Norma, cavatelli pasta with a tomato sauce and fried aubergines.
There's one more stop to the pasta journey, because I'm learning how ancient grain pasta is produced on a slightly larger scale and that it is usually made without egg.
Afterwards, I'm visiting a small restaurant to taste a secret Sicilian dish, pasta con i tenerumi, which you can only find for a short period of the year in summer.
In the middle of the countryside of Noto, I'm visiting an almond farm to see how Slow Food Presidium almonds are grown biodynamically/without intervention. We're then turning the Romana almonds into freshly squeezed almond milk.
In Scicli, the almond theme continues. Here, at a small Dolceria, almonds are turned into a traditional Sicilian sweet, Frutta Martorana. These days, it's rarely bought by locals, and thus either used by the Dolceria to display in their windows or to be given as a gift, because it's nice to look at. The flavour is however quite sweet because of the large amount of sugar that is added. Locals prefer the almond pasta, pasta di mandorla, which is less sweet, and a little cheaper.
I am then visiting one of Sicily's famed caffès to try a lesser known dessert called Biancomangiare, which is almost entirely made from almond milk.
And finally, I'm visiting a Slow Food restaurant close to Mount Etna, to taste three traditional Sicilian dishes. Pasta con trunzu, Maccu di fave and Caponata.
____
Let me know in the comments which country I should visit next and what kind of dishes I might find!
Want to support my work? You can buy me a coffee: ko-fi.com/bakinghermann
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Thanks for watching!
Thank you! That is what vegan food should be about: finding traditional recipes from cultures, which preserved it. I've always wondered where the traditional vegan food recipes are, and then I found this channel! You don't need to invent vegan recipes around non-vegan dishes. In every part of the world, wherever there's agriculture, there are recipes, tested throughout the generations. Tasty and sustainable.
That’s exactly what it’s about 😊 thanks for grasping it so well!
It is not difficult to find the info unless you make it difficult. Do the work.
@@a.leehilliard4716 all the hyped channels on YT and recommended videos are not traditional, but rather "veganized" dishes. Open your eyes.
I couldn’t agree more 👍👍👍
just a reminder though that those are not mutually exclusive. for example, you can buy fake animal products only when you crave them and then any other day you can eat naturally/traditionally vegan dishes (which, i agree about this, should absolutely be celebrated more).
I'm loving this series - not only am I learning about new vegan recipes, but getting to practice my Italian comprehension!
Haha win win!
Hey there
The dishes are so simple but so healthy and good. You show that being a vegan is not a trend but something which we had from a vey long time. The time and patience you have and take to bring out these recipes and techniques are incredible. You appreciate all the efforts that has been done to get a simple looking dish. The nature always gives us alternatives for what we cannot eat. The way you say nothing is veganised but natural plant based food shows how its always a patt of our lives.
Appreciating your efforts to bring out these.
All the very best for your steps you are gonna take ahead.
Thank you so much 😊
As a vegan and son of Italian, this was a supreme trip🪷🙏🏻💙💜
There's two more episodes coming!
I have never enjoyed vegan content as much as this.
so basically, Julius doesn't just create the best recipes and dishes in addition to being extremely tall and handsome; he also speaks perfectly fluent Italian! damn, boi!
It was wonderful to hear what the man who grows almonds said about respecting the land, the environment, and appreciating nature's bounty, the wonderful fruit, rare almond species, etc.
I noticed how much oil was added to the gorgeous food, both in this and the other video about Sicilian vegan food and wonder if it contributes to the excess weight so many of the guests carry, this never used to be the case in Mediterranean countries until a couple of decades ago. Oil is the most fattening food on the planet, eat in moderation if you want to stay a healthy weight
just wonderful! i’m italian and vegan, but i have never heard of many of the things you showed in these videos! the idea of looking for traditionally plant-based dishes from different places is beautiful, thank you for your work! ❤
Your videos are extremely good quality in all ways !
Super and delicious recipe my dear friend 🌻🌹🥀🌼🪷🌸🌺💐🌷
Thank you for this inspiring, mouth-watering and educational series! Would you consider making episodes about traditional vegan foods (probably also mostly food of the poor) from Northern Europe? I suspect, that if you dig deep enough, you'll find lots of traditionally vegan dishes there, as well.
We have similar dessert to almond marzipan here in India, cashew apple which is made with cashew nuts and sugar, saffron is used for colouring, instead of plastic leaf we use clove (spice) as a stem so everything is edible
I'm Sicilian, from Palermo, you have to try the pasta soup with tenerumi and broken spaghetti and the pasta with cabbage (tronzo) soup I love them even they are eaten in summer
I tried tenerumi and trunzu, but not in a soup. Next time!
@@BakingHermann I'm sure you will like them ☺️
I make a broken spaghetti soup with zuchinni because that's what is available here. Lots of basil and parsley are added at the end. Does that resemble what you make?
These videos were exactly what I've been looking for ages, really well done
Thank you so much, can't wait to share the next ones from Tuscany!
@@BakingHermann thank you!! That's amazing, I hope you will do one from my mother region of Campania though Its great to see regions I know less about 🙂🙂🙂
I love the philosophy of the almond guy.
This is so amazing! I need to watch it again to write down the recipies.😊
You are doing God's work Hermann!
Been soooo, looking forward to the next instalment of your series and it didn't disappoint! Thank you so much! Time to experiment with recipes at home!
So chuffed about that, thanks for watching!
Wow! I love this series ❤ I'm vegan and I always gravitate to recipes that are traditionally vegan. I'm lookign forward to seing the next episode
I really enjoyed this, I'm a big believer that in the rush to recreate vegan options of everything, we are overlooking the traditionally vegan foods and meals that have been or are being eaten across the world.
Shane that pasta mill used silk and the shellac coating the marzipan sweets
Very true, and that’s exactly what this is about! Good point with the silk and shellac, but I’m hopeful that this will be addressed once we become more aware 😊
Love the full length videos! Have gotta get to sicily soon. I think it is worth noting that many people with medical issues with gluten (celiac, of course being the main one) have no benefit at all from flour with "less" or "more easily digestible" gluten. This is in fact a bit of a toxic myth, as it misinforms people about how gluten intolerance actually works and can lead to poor communication about what is and isn't safe to eat.
Hi thanks for sharing that! You're absolutely right, it's not to say that anyone can eat pasta that is made with this type of grain. As always, it's more complex than that. Yet, I thought it worth sharing that modern wheat might have lost a lot of its original qualities, which could be the reason for some of the issues linked to it. After all, it's been a staple food for most of human life.
I realy like the videos you share ,and the food is akso very good. Thank you very much. for all this👌👌👌👍👍👍😉❤️
@@BakingHermanndefinitely!!! I would be curious if cultivating wheat with high gluten had a relationship on population scale with intolerance to it. Because I have to imagine many people with celiac would have just died back in the days when breakfast lunch and dinner were each 1/3 a loaf of bread and you washed in down with a half dozen beers at each sitting
In Italy, celiac people get a check from the government to subsidize their special diet. Of course that is no use to a tourist. But the grocery stores are quite well stocked of gluten-free products. A few restaurants offer safe food as well.
In fairness, though, the man was not saying that those gutens can be eaten by people who have celiac disease, or that it causes them to be less "sick" if they consume it.
@@bea3ce687we love Italy for that reason (among many). It's actually the place I think has the best understanding of what celiac means and how to properly feed people with the disease. We like to take the train instead of fly, and spend the last night filling extra bags full of gluten free goodies.
This culinary culture trip was awesome! 🙌
Thank you so much.
I really admire the vision of Sicilians on agriculture and food. To them organic, regenerative and seasonal growing is just common sense, wich it is! So great that they hold on to what they believe.
PS Tip: add a link to part 2 to the video and description of part.1.
how do you only have 11k views! this is tv worthy!!
incredibly valuable content, thank you very much! Its offensive how low the views are on this
I loving the series ❤❤❤❤❤❤❤
Thank you!!
I realy like the videos you share ,and the food is also very good....thank you very much for all this👌👌👌👍👍👍😉😉❤️❤️❤️❤️
Thank you for always tuning in 😊
@@BakingHermann ❤️
i grew up with occasional treats of fruit shaped marzipan. now i share my love of marzipan with the next generations of my family.. i just no longer have access to the fruit/decorated ones
It’s all about passing on the methods behind those treats ☺️ love that!
I just discovered your channel and I instantly had to subscribe! I love your content, and all things plant based! 💖
Thank you so much!
You are such a fantastic presenter! Another wonderful video! Thank you so much!
Thank you for watching!
Another wonderful and exciting look into so many incredible dishes and produce!
Ausgezeichnet! Děkuji moc for this 🙏
I love the length and content of this video. Enjoyed seeing the factory grinding semolina. Never knew. Watching dishes being made, so good! Thank you.
Appreciate that, thanks for tuning in!
I really enjoyed watching this video!! Beautiful literally made my day:) thank you
You're just so UNDERRATED
This is so good never had an idea Italy would have vegetarian street food 😊
So much! A lot of these dishes come from the need to create something sustaining while having access to very little. Love the diversity of all the food I ate there!
And this is specifically vegan, vegetarian food is way more easy to find.
Panelle & caponata are delicious and accidentally vegan!
Awesome!!
Bravo! Thanks for this excellent documentary.
I'm glad you liked it!
I love this kind of series! Love your content
Thank you so much!
These are wonderful videos. It makes me want to not only become vegan, but also to travel to these establishments. Thank you so much!
Please. More of them
That lolli con fave looks absolutely incredible. (Not that Italian food doesn't always looks great!) Am envious of your linguistic fluency, Hermann. Your English is flawless. Have you spent time either in the UK, or in the States? Are you living in Italy now? What a good life you've made for yourself. (EDIT: Found your website and read your bio. Ignore my question about your flawless English! 😁)
It’s such an incredible dish! The best of cucina povera 😊
Julius! I watched both parts of this amazing tour of yours and i learned so much🤩 Hopefully i will go to Sicily this June and i will definetly try these spots! Thank you so much for sharing and showing the world how vegan meals can taste fantastic ❤️ I have a question though, my Phone doesnt support the app you shared and i couldn't find some of the places you shared :/ If there are open adresses that you can share that would be awesome🥰
Great. I was getting fed up with the shorts no matter how good they were, good to c u posting videos, especially like this one. Keep it up.
Will try to do more of this! Thank you!
Amazing video how can it have so little views !!
I've been waiting for this episode, the truth is that I'm delighted with the content. I realize that the saying "eating meat is cultural" is a fallacy. Because our cultures in relation to food were in harmony with nature, perhaps that is why they enjoyed good health. Thank you for sharing this great adventure with us. A kiss and a hug. ❤
Thanks for the motivational words. There's so much more to explore - all in tune with what you're saying!
Thank you #Savesoil
vegan lifestyle🤌❤️❤️✨♾️
Isn't shellac not vegan? They glazed the frutta martorana with it.
They look really good tho
♥️♥️😍😍👍
Love marzipan. Making pasta is so fun, but now I’m gluten sensitive…:(. It is shocking how many places I’ve gone to find fava beans to no avail.
Your video's are amazing! I've discovered them and now every day I watch one. Really good! There was just one thing; I don't think the shellac on the fruits is vegan. It is made from lice. Personally I'm not really concerned with it, as I am not a really strict vegan, but I thought you might want to know if you are.
Will you have some recipes soon, for home made vegan pasta?
Will definitely try to share some!
@@BakingHermann excellent and thank you very much! I've never made pasta before!
New sub
Hey bro do you need a video editor? I can help you
Sure, please email me via my website www.bakinghermann.com
who can say No, to that face
I love how the thumbnail and food the title features first aren't vegan... since they literally coat it in shellac. Truly 'vegan cultures'.
Pehli baar baigan ko pasta mein jatey dekha itna ajeeb laga 😂😂
Lovely videos. Great quality and a lot of soul! But you said there - honey isn't vegan. I understand the premise, that living organisms (bees) processed it. If so, then, by that logic, leavened bread and other fermented produce like sauerkraut, kombucha or wine shouldn't count as vegan. Even worse - you eat those living organisms, which do the fermentation.
It’s a grey zone for some, I guess, but certainly controversial for many. Bees are sentient beings and like dairy, honey is not simply a byproduct they create, but a food source. So it’s different to live non-sentient bacteria. Honestly, I don’t think it’s a black and white or yes and no scenario, but it’s complex and too complex to all mention during the video 😅
@@BakingHermann thanks for the reply! Of course, all of those things can't fit into one video.
But in my honest opinion, here's where it came from: somebody, who doesn't wish vegans well, decided "Hm, so they exclude things, which are bad for them? Well, let's make them exclude something that's good for them, so they're not that healthy and get back to their old eating habits".
For me it sure seems like, that there are forces, trying to keep people from massively going vegan, to keep the "good ole" factory farms running, you know? It's something, I think, is 100% worth factoring in.
About the question of sentience: until recently, we couldn't see those ferments, which produce the sauerkraut, make bread puff up, or produce wine.
To put things into perspective: until the 80's doctors didn't consider newborn kids to feel pain, so they operated on them without anesthetics!
What I'm saying is - who knows, what those little fermenting fellas feel? Maybe it's just a matter of time, before we find out.
Imagine somebody made "ferments being not vegan" a hype, and made vegans quit even more foods, which, like honey, comprised a large portion of their calorie intake (just as honey is 15 - 80% of total calories consumed by different indigenous populations worldwide).
And believe me, it's being worked on:
"Carbs": breads, pastas, beans, lentils & crops have been banned from many tables worldwide, because of the "evil gluten" and because "carbs are bad".
Although our ancestors thrived on starch (complex carbs), but who can see the difference now? For most - "Carbs = bad & that's it".
I'm writing all of this for you to see the whole picture and consider the powers at play in our world, working relentlessly to make healthy eating unsustainable.
Looking forward to your next videos!
I like steak.
Many people do. They also like other foods. ☺