Best host you guys have ever had, she knows what she's talking about and doesn't make exaggerated expressions. She asks questions that give the viewer more knowledge about the topic. Please use her for more videos so I don't have to watch annoying girls screaming and exclaiming over the most nonchalant points of the topic of the video.
An amazing hostess. Well spoken, no over exaggeration, absolutely gorgeous and just an overall awesome human. Being genuine goes a long long way. Best host you’ve ever had. Everyone else is extra
Claudia is such a threat (like, in a good way). She is so intelligent in the way she hosts, the people she features are super comfortable around her, AND she is trilingual (maybe she speaks more languages, we shall see, I just think it's super cool)
@@wackbang I didn't mean it like that, it's as in "triple threat" it's a compliment, and I specifically said "in a good way" in my comment, so please read the entire comment before responding.
3 роки тому+65
What a country. The people, the food, everything is beautiful. I miss Italy so much. Every time I talk about the 3.5 months I spent there nobody understand why I get so emotional about it. I don't know, it is just the most amazing place I have ever been to. I truly got to understand the difference of the preparation of the same thing depending on the time, the ingredients, and all. The difference is like you can't believe it. Even among the regions, I remember I tried pesto in one, and then I tried in Genova and there was no comparison, I literally wanted to cry when I tried it. You guys are so blessed for having the chance to eat such great food everyday, and after spending a long time there, I really got to understand why you always freak out (depending on the level, of course) when someone messes up your food. Love you, Italy
She has to be the best host of any show I watch on youtube. Asks just enough questions and then let's them answer without interruption. Such a simple idea but so rare for a host these days, she is incredible. She obviously loves what she does, maybe that's the secret.
Stracciatella actually is a name for 3 things. Stracciatella means something along the lines of "shredded". So you have this shredded cheese filling in a cheese casing, stracciatella gelato which has shaved/shredded chocolate in it, and finally, stracciatella soup which has little egg shreds inside, as it's poured into the soup while being mixed, forming strands of cooked scrambled egg.
I’m Italian-American and I’m very lactose intolerant. Seeing this video shows me the care and time that’s put into something that you really might not be eating every day. We overdo everything in America...also, lactose is added to things to make them sweet or more flavorful. Nothing can just be left alone...
Props and flowers to Vincent!! 35 years of making stracciatella, burrata, mozzarella and all of it turns out beautifully! I love that he’s got the rose as his trademark. It’s more than just, “I did it because no on else did and it’s cool” It showcases how you know you’ll be getting top of the line cheeses. I wish to have the drive and passion that Vincent has, I wanna strive and succeed in my own business for 35 delicious years 😂❤️
So much hand labour involved, but what an amazing end product! I think this is one of those products, where you would have to travel and visit the region, to experience the real thing. Great video!
The reporter, Claudia Romeo it's a great interviewer. Always showing respect, making the good questions without interrumpt the ones she interview. She clearly has a love for cheese as she seems to be very knowledgeable in many cheeses that i have never even heard of. She KNOWS the regions where she is going to and she exudes a great deal of respect and reverence for the work she's reporting. You have found a great human being that i think we are going to keep seeing in many documentary-stuff (or so i hope). It would be very nice for her to do a tour of cheese in Europe and i will like to see her tour southamerica. Also she, as a woman, has (maybe for me, not trying to be offensive) a very particular way of doing her job that i find quite graceful, professional yet almost regal. Thumbs up for her and for this channel. Keep the good work
35 years... That's what you call "Passion"... Inspiration and Life lessons can be harnessed even from a Cheese-maker in a small town of Italy... jus ❤ it...
Love how informative these videos are. The host is excellent. She clearly respects these cheese masters as well as cares about the craft and Art of food
I love Claudia so much. The topics on Food Insider are already interesting but she really improves the quality of your videos. She's so educated and well-spoken.
This girl is such a great presenter. The fact she is is interested and wants to learn and understand, this comes across extremely well, her style is relaxed and she listens to the people she talks to. Its refreshing to see someone highlight the food. This series has been so good.
I love cheese and I love Claudia 😍, but I wish we could get more questions about the history of these producers along with seeing the process. Will continue to crave all the cheeses you show us 😭
Lol im indonesian but i dont like watching indonesian video. Because they use city accent and im from village. I just dont like the accent. I understand fully.
There really no “Italian” language. The dialects are very distinct. I’m more used to Romanesco, but my wife’s family is Sicilian. We understand maybe 25% of what’s said or even written.
@@afcgeo882 ofcourse. Italian very multilingual like indian right? Where every region has their own language. Its nice to see that diversity in another country.
Vendri Muslim Not exactly. Same language, but many dialects. India has many unrelated or barely related languages (Hindi, Urdu, Tamil, etc). Italy is a much smaller country. Italy is more like British English and West Indian Patois (Jamaican, Trinidadian, etc.)
Burrata cheese is one of my favorite cheese. I am living in Singapore, the burrata cheese is selling quite expensive over here. A piece of burrata( 250g)is about s$16-18. How nice if I were living in Italy, I could have it everyday.
Wow… what an art it is to make the perfect cheese… the tradition shows up by itself in the detailing of the process by which they get such a superior product…
Manual skills at the very best. You can't learn such things in a book. I'm curious about the cream he adds: where does it come from? How do they produce it?
Claudia does her hosting so well such a natural wherever she is. Asks the right questions with interest makes it interesting not boring, she listens well and gets us great information and gets involved to. I enjoy Claudia on this channel. She doesn't make the episodes like "interview" if anyone gets what I'm saying lol. She gets great detail of how they make the product its enjoyable to watch. Love from the UK . (But love to Italy as I'm half Sicilian 🇮🇹❤
Claudia is the best host for this show 😍 I can barely stand the others, but she lends something to the content that actually improves the whole experience
Oh cmon i guess america famous with their cheese. Cedar right? I believe they taste amazing. I lactose intolerant. Cant taste all the amazing cheeses. Greeting from indonesia.
Italians be eating food of the gods. As a syrian (currently living in ksa) I gotta visit Italy at least once before i die man. the food and history is 😍
This is such an amazing craft to watch - it’s really like an art form knowing by sight and feel “oh this must go a little longer”. I follow a high fat (low carb) diet and if I lived there I would have this for breakfast as often as possible 💛
Even though I'm not a fan of buratta as a chef I appreciate the craft the knowledge. The best ingredient in any kitchen in the world is the love of the product produced you either can taste it or you can't, but when you do....
Looks sooooooo good 🤤. Buratta here in PH is expensive and doesn't have that stringy stracciatella. Anyone know where to get that kind of quality buratta here?
@@agrimdawadi7455 when you work with it often enough then you get used to it. It's the same way that people who do glass blowing can deal with the heat of beinf close to the oven but I would pass out jusr being in the work room. This man has worked with it for 35 years. By all means I don't even think it would take you more then a week or so before you got kinda used to it when you do it daily. In other videos they also shows that they often have buckets of cold water to stick their hands into between shaping rhe cheese. Or different exemple. I can hardly stand when warmer then 30 degrees celsius outside. My friend from Italy have no problem with it because she is used to the heat
Three or four generations ago, my father’s side of the family were cheese makers in southern Italy. They emigrated here in the early 1900s. Watching videos like this kind of makes me wish they hadn’t.
Best host you guys have ever had, she knows what she's talking about and doesn't make exaggerated expressions. She asks questions that give the viewer more knowledge about the topic. Please use her for more videos so I don't have to watch annoying girls screaming and exclaiming over the most nonchalant points of the topic of the video.
Yes! We want to see more of her. Much more.
Ur comment has 69 likes
I also love Claudia so much especially her accent
yes!
Finally someone talking sense
Claudia is my favourite host of the channel.
She asks the right questions to let understand the processes and she doesn't wow every second.
She's gotten better. She was terrible in her earlier videos.
True that
Plus she speaks Italian, English and French so she got big chunk of europe covered.
@@grzegorzswist yes indeed
@@grzegorzswist she’s even done some spanish for the jamon iberico video
“Time is an ingredient”. Well said
Yes, there were times when taking time still was a thing.
Yes, there were times when taking time still was a thing.
0:59 😢🎉😢
One of the most common phrases you heard from whoever do processed food in Italy.
She is such a good host I love watching her videos on Food Insider.
she had great chemistry with the cheesemaker, i thought.
Do you think I'd be a good host too? :)
She's so smart
@@RockstarEater and pretty
I love her voice idk why, i just do
An amazing hostess. Well spoken, no over exaggeration, absolutely gorgeous and just an overall awesome human. Being genuine goes a long long way. Best host you’ve ever had. Everyone else is extra
Starts with just milk, water and salt, ends with just heaven. Holy shit.
Dylan Laws u mean holy cheese
Yeah! No whey!
Just like bread: water, flour and salt = bliss!
You're such a poet mister, that holy shit at the end summarize with charm the truly beautiful work of yours
it all looked so good but omg when he cut it at the end i DIED!!! looks sooo good @10:08
Claudia is such a threat (like, in a good way). She is so intelligent in the way she hosts, the people she features are super comfortable around her, AND she is trilingual (maybe she speaks more languages, we shall see, I just think it's super cool)
*treat
@@atharvakpatil Of course she is a treat, but I actually meant threat (you know how we call it "triple threat", kinda like that).
She speaks English, Spanish, French, and Italian.
@@baggecraft7691 What a legend!
@@wackbang I didn't mean it like that, it's as in "triple threat" it's a compliment, and I specifically said "in a good way" in my comment, so please read the entire comment before responding.
What a country. The people, the food, everything is beautiful. I miss Italy so much. Every time I talk about the 3.5 months I spent there nobody understand why I get so emotional about it. I don't know, it is just the most amazing place I have ever been to. I truly got to understand the difference of the preparation of the same thing depending on the time, the ingredients, and all. The difference is like you can't believe it. Even among the regions, I remember I tried pesto in one, and then I tried in Genova and there was no comparison, I literally wanted to cry when I tried it. You guys are so blessed for having the chance to eat such great food everyday, and after spending a long time there, I really got to understand why you always freak out (depending on the level, of course) when someone messes up your food. Love you, Italy
Claudia is simply the best host you have and these videos in her native Italy just have so much passion in them. So informative and watchable.
I love Italy. One of the most iconic tourism places u have there. And buratta is simply superb. Ancient processes always greater than we expect 👍🏻
Blessed are the cheese makers.
...for they shall lead the whey.
@@Tao_Tologygolden 😂😂😂
This is amazing and I’m actually also from Puglia. I hope
We can meet one day and we can make a video together! I do best pizza videos
helo vito
"Guys!"
Vitoooooo
Is Puglia where the first Pugs were bred?
they do need to bring you in to do a video
She has to be the best host of any show I watch on youtube. Asks just enough questions and then let's them answer without interruption. Such a simple idea but so rare for a host these days, she is incredible. She obviously loves what she does, maybe that's the secret.
I am a simple man I see Claudia I click play
That's me but with cheese tbh
Yes she is unusually delicious.
So stracciatella is not vanilla ice cream with chocolate chunks... Interesting
Is both things, same name.
Stracciatella actually is a name for 3 things. Stracciatella means something along the lines of "shredded".
So you have this shredded cheese filling in a cheese casing, stracciatella gelato which has shaved/shredded chocolate in it, and finally, stracciatella soup which has little egg shreds inside, as it's poured into the soup while being mixed, forming strands of cooked scrambled egg.
@@vedran5582 Non la conoscevo la zuppa!
@@leonardoconti8875 Well me neither, but I googled stracciatella cheese and found it haha. Also, greetings from Croazia!
@@vedran5582 Good job man! Buona serata!
I’m Italian-American and I’m very lactose intolerant. Seeing this video shows me the care and time that’s put into something that you really might not be eating every day.
We overdo everything in America...also, lactose is added to things to make them sweet or more flavorful. Nothing can just be left alone...
Did you try taking lactase supplements? Lactase is an enzyme which helps in digesting lactose.
This guy's a legend, and explains everything very clearly. Claudia's laugh is also very infectious. Awesome video.
Finally a food host who knows more words than OMG
Ohhh la Mia ricotta and my region!
Love and respect from an afro-italian abroad!
This is what I Italians love for: exceptional, simple food.
🤗thank uuuuu
SEEMIGNLY simple food.
Love how the host's Pugliese accent comes out when she's speaking Italian 🙂
È barese?
I’m always smiling while watching these. The makers always have such passion. It’s contagious! 🥰🥰
I've had a version of this cheese in America. It was the best cheese I have ever eaten. I cant imagine how good it is right from the original source.
Props and flowers to Vincent!! 35 years of making stracciatella, burrata, mozzarella and all of it turns out beautifully! I love that he’s got the rose as his trademark. It’s more than just, “I did it because no on else did and it’s cool” It showcases how you know you’ll be getting top of the line cheeses. I wish to have the drive and passion that Vincent has, I wanna strive and succeed in my own business for 35 delicious years 😂❤️
I've been there, it's amazing!
Beautiful host, scenic country and cheese. Can’t go wrong.
Love that it’s hand made, no machine processing, no shortcuts.
I can never be a vegan! I am unwilling to give up cheese! What a wonderful and enlightening video. Grazie!
Be a vegetarian then. They eat dairy products but not meat... 😛
To all the squad who reading this: sending lots of good wishes to everyone Stay Blessed ✨💖
So much hand labour involved, but what an amazing end product! I think this is one of those products, where you would have to travel and visit the region, to experience the real thing. Great video!
Omgosh. I neeeed to visit Puglia. Thank you God for letting me visit Puglia soon.
Such a lovely host.
Would I be a good host too? :)
Would you eat her.....cheese? :)
@@ctenmusiq1333 😂😂😂..I am sure the cheese taste good.
@@ctenmusiq1333 i would ;)
@@apeman9238 yeah same
Love how engaged she is and how she asks questions and clarifies the process as well
I miss these videos so much. Thank you for brightening my day with lovely regional artisanal cheese! 🧀🧀🧀
The reporter, Claudia Romeo it's a great interviewer. Always showing respect, making the good questions without interrumpt the ones she interview. She clearly has a love for cheese as she seems to be very knowledgeable in many cheeses that i have never even heard of. She KNOWS the regions where she is going to and she exudes a great deal of respect and reverence for the work she's reporting. You have found a great human being that i think we are going to keep seeing in many documentary-stuff (or so i hope). It would be very nice for her to do a tour of cheese in Europe and i will like to see her tour southamerica. Also she, as a woman, has (maybe for me, not trying to be offensive) a very particular way of doing her job that i find quite graceful, professional yet almost regal. Thumbs up for her and for this channel. Keep the good work
Good food with the gorgeous Claudia, always a treat to watch!
35 years... That's what you call "Passion"...
Inspiration and Life lessons can be harnessed even from a Cheese-maker in a small town of Italy... jus ❤ it...
Love how informative these videos are. The host is excellent. She clearly respects these cheese masters as well as cares about the craft and Art of food
How delicious! I am actually drooling.
Great video. Burrata is the best fresh cheese I've ever had, amazing! Sadly you'll never see in a supermarket.
I love Claudia so much. The topics on Food Insider are already interesting but she really improves the quality of your videos. She's so educated and well-spoken.
Claudia is straight up the best host I love her in regional eats
She is truly great at her job! Will be watching for many years to come
Claudia es la mejor, tiene los mejores videos 👌
Me too, I don’t know why I move abroad 😭
This girl is such a great presenter. The fact she is is interested and wants to learn and understand, this comes across extremely well, her style is relaxed and she listens to the people she talks to.
Its refreshing to see someone highlight the food. This series has been so good.
I feel like cheese is literally dropped from heaven🤤🤤🤤🤤
Really
Smegma 🤤
Theses cheese videos are my absolute favorite thank you!
I love cheese and I love Claudia 😍, but I wish we could get more questions about the history of these producers along with seeing the process.
Will continue to crave all the cheeses you show us 😭
I'm addicted to this channel
Strange thing:
I am Italian but when they speak my language I read English subtitles 😂
Pure io 😂
Lol im indonesian but i dont like watching indonesian video. Because they use city accent and im from village. I just dont like the accent. I understand fully.
There really no “Italian” language. The dialects are very distinct. I’m more used to Romanesco, but my wife’s family is Sicilian. We understand maybe 25% of what’s said or even written.
@@afcgeo882 ofcourse. Italian very multilingual like indian right? Where every region has their own language. Its nice to see that diversity in another country.
Vendri Muslim Not exactly. Same language, but many dialects. India has many unrelated or barely related languages (Hindi, Urdu, Tamil, etc). Italy is a much smaller country. Italy is more like British English and West Indian Patois (Jamaican, Trinidadian, etc.)
I freaking love watching Claudia interview cheesemakers. It’s always so entertaining.
😭😭😭 Italy is first on my list when travelling is ok again. Barrata, pasta, pizza, gelato......all worth being fat for ❤️❤️❤️
You need to do more of these. I love watching her and learning about this.
Thought that's a mask.
0:45
I was almost trolled. Good job, man!
He was putting the covid in the cheese. That's what gives it its flavor.
@@joeybaseball7352 Test chunks that he needed to smell were trashed away then... 😛
It's an acidity smell test...
Burrata cheese is one of my favorite cheese. I am living in Singapore, the burrata cheese is selling quite expensive over here. A piece of burrata( 250g)is about s$16-18. How nice if I were living in Italy, I could have it everyday.
That's insane! You should come over sometime and see how affordable these things really are here.
Make more videos with this girl host please. she’s so confident !
Spettacolo!
The thumbnail photo looks like it is a chinese steamed bun 😂
I'm used to this cheese but I've to read title to figure out what it is.
Looks like parotta (kind of bread), India
I'd eat that Chinese steamed bun :)
The thumbnail cheese is kinda like thumbnail her lmao
Duck off
Wow… what an art it is to make the perfect cheese… the tradition shows up by itself in the detailing of the process by which they get such a superior product…
Once COVID is over I'm gonna eat my way around the world
This was a trifecta! Artfully made regional cheese, a masterful host, and the beautiful melody of the Italian language.
👏 👏 👏
“Time is an ingredient in this job. Waiting for the curd is an also ingredient.” Love it!
Loved this! I visited Monopoli a few years back so this brought back lovely memories ☺️
Manual skills at the very best. You can't learn such things in a book.
I'm curious about the cream he adds: where does it come from? How do they produce it?
Of course you can learn things from books. Stop reading comic books.
@@joeybaseball7352 From these very word I can assess you're not italian and you don't know what artisanship means.
@@leonardostucchi8391 that's racist
@@leonardostucchi8391 His name is JOEY BASEBALL. He is a typical American shitting on anything that isnt McDonalds hamburgers lol.
@@joeybaseball7352 just a bit. But you deserved that my friend.
Claudia does her hosting so well such a natural wherever she is. Asks the right questions with interest makes it interesting not boring, she listens well and gets us great information and gets involved to. I enjoy Claudia on this channel. She doesn't make the episodes like "interview" if anyone gets what I'm saying lol. She gets great detail of how they make the product its enjoyable to watch. Love from the UK . (But love to Italy as I'm half Sicilian 🇮🇹❤
In a very respectful manner - "The host is breathtakingly beautiful " ❤
I love Italy...from UK...Italy is so beautiful
Her speaking Italian is more fascinating than the burrata process
Claudia is the best host for this show 😍 I can barely stand the others, but she lends something to the content that actually improves the whole experience
Claudia, come to America where we make cheese from chemicals by robots
Oh cmon i guess america famous with their cheese. Cedar right? I believe they taste amazing. I lactose intolerant. Cant taste all the amazing cheeses. Greeting from indonesia.
at least robots are clean lol
There's some good artisanals out there for sure, but who wouldn't love to see Claudia peel the plastic off a kraft single.
🤣🤣💀
Speak for yourself! America makes some of the best cheeses in the world!
Claudia is so amazing. She speaks French, Italian and English.. im not surprised if she speaks another language in other episodes.
Italians be eating food of the gods. As a syrian (currently living in ksa) I gotta visit Italy at least once before i die man. the food and history is 😍
This was really informative, I had fun watching, Thank you !
At this point, FI is justified in creating channel called Cheese Insider.
2 days watching food insider make me want to move to europe, their chesee is sooo wonderful and beautifully made
Uh! 🤭😍 I’m Italian and I’ve never been in that incredible place! BEAUTIFUL
You'll go someday. Remember me when you do =)
This host is awesome! Please have her do more! She’s great!
Well, I've just realized how beautiful Italian women are.
You'll marry one someday. Remember me when you do :)
@@RockstarEater I'll be looking forward to that, then.
All European women
You're late 🤦♂️🤣
@@faresmilan5591 I'm new to this!
I love watching her videos. She’s always so interested in the process and history
Oh my Claudia, how lovely she is
This is such an amazing craft to watch - it’s really like an art form knowing by sight and feel “oh this must go a little longer”. I follow a high fat (low carb) diet and if I lived there I would have this for breakfast as often as possible 💛
i fallen one sided Love with Claudia and cheese....the way she narrate im pretty sure she dig inside the topic.
Vincenzo.................what a craftsman
I love her hair
Even though I'm not a fan of buratta as a chef I appreciate the craft the knowledge. The best ingredient in any kitchen in the world is the love of the product produced you either can taste it or you can't, but when you do....
I love this cheese, it’s so chewy!
Lol
Me too lovely friend ❤️
Fingering buratta next video?
@@zukacs da fu-
It is a pleasure to watch your videos!!! They are very good for education at school and oh my goodness, why do y feel so hungry?
Looks sooooooo good 🤤. Buratta here in PH is expensive and doesn't have that stringy stracciatella. Anyone know where to get that kind of quality buratta here?
AMO VER LIMPIO UN LUGAR DONDE PRODUCEN ALIMENTOS! 👏🏼👏🏼
I love your videos
Wonderful host, great episode. Love Italians.
The burrata that I’ve had were just cream inside, but they’re supposed to be shredded mozzarella!
Her presentation skills with her soothing Italian accent, feels me like cheese. Love her watching again and again.
4:00 - "warm water at 90 degrees" ... do you mean, almost BOILING?
Yes
Fahrenheit
@@agrimdawadi7455 no celsius.
It needs to be almost boiling to melt the cheese
@@Aki-ht8qb there's no way one can touch 90 degree Celsius normally
@@agrimdawadi7455 when you work with it often enough then you get used to it. It's the same way that people who do glass blowing can deal with the heat of beinf close to the oven but I would pass out jusr being in the work room.
This man has worked with it for 35 years.
By all means I don't even think it would take you more then a week or so before you got kinda used to it when you do it daily.
In other videos they also shows that they often have buckets of cold water to stick their hands into between shaping rhe cheese.
Or different exemple. I can hardly stand when warmer then 30 degrees celsius outside. My friend from Italy have no problem with it because she is used to the heat
Italy is a passion for bright life - love
I was in Puglia a year ago today.. What I would do to be back there eating fresh Burrata
Three or four generations ago, my father’s side of the family were cheese makers in southern Italy. They emigrated here in the early 1900s. Watching videos like this kind of makes me wish they hadn’t.
3:58 mani di amianto!
This is better content than the food channel has put out in decades
Wow! A bouquet of this rose cheese indeed really fantastic
Oh god she is more softer than the cheese...❤️
wtf