Making the MOST DIFFICULT Italian Pastry for a MASTER PASTRY CHEF
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- Опубліковано 26 вер 2024
- #sfogliatella #pastry #italianfood
Eva's hometown is home to a world class pastry chef. It's fun having Salvatore in our backyard... until he challenges Eva to make the MOST DIFFICULT Italian pastry: sfogliatella.
Come along for the ride as Eva attempts this challenging dessert. The judge? Salvatore himself. Not gonna lie, I've never seen Eva this nervous about cooking something...
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Let us know if you guys want to see more of Salvatore! Maybe he could teach us how to make something yummy? What would you like to learn from him?
Is there any feasible way to get a Cinnabon in front of him..?
Bet he'd have some interesting comments.
My man wouldn't even touch Eva's pastry cream to his lips... So of course we need more, because that's how Italians get even better, a challenge! 😮😍
@@dongray9852
ROASTING 🔥
We Need More Recipes From The Master Salvatore!!!
Points! Thank you💋
My respect for Eva is increased by 100 times.
Was already pretty high, but this... this is insane.
Also because here in Italy the Sfogliatelle, these delicacies, are one of those things you buy at the pastry shop. Nobody makes them at home !
By the way, the Sfogliatella is one of my absolute favorite pastries ! They have a unique aroma, a unique fragrance, which you can recognize with your eyes closed, among a lot of other pastries.  It is typical on Sunday, during the morning, to go to the pastry shop and buy a tray of pastries for the Sunday (and in that tray, especially by us in southern Italy, the Sfogliatelle obviously can't be missed !).
Not only the work, but the determination not to give up! Respect!
Eva, I would have been thrilled to try one from the first batch that Salvatore downvoted. I am positive they were extraordinary.
@EbafrenRevo Absolutely right, but don't forget Harper. Pasta Grammar puts out among the very highest quality videos in this category. Who else is as good? Maybe Jamie Oliver. Sometimes Gordon Ramsay, though generally not. Chef John is almost as funny as Eva and does a great job with Food Wishes, but it's still not this good.
The videography, the tight editing, the excellent variety of music -- Harper does a great job.
Go back and look at the early Pasta Grammar videos. They were very good, but they keep getting better. Harper does a hell of a job. Without both Eva and Harper Pasta Grammar wouldn't be nearly as fun.
I echo this sentiment. I knew Eva was an artist when it comes to pasta; but her pastry making effort(s) in this video catapulted her to a different level. Fantastica!
I think I held my breath this entire video. That is one difficult dough to make. Eva is beyond talented and she always remains so chill too while she makes difficult dishes.
Eva’s composure and poise are unparalleled. Absolutely agree
I have studied baking professionally for many years. As soon as Harper questioned which pastry was the hardest, my mind went right to it! I was trained by German bakers so I never taught this. Croissants yes but not this. Of course I want the recipe. PLEASE!
Same as Portuguese custard cakes (pasta del nada)
They are secret recipes
She did a great job and Sal helped her out in the end which is awesome.
@@DJWESG1I have made these! I am not a professional, lots of steps but they turned out amazing😋
Recipe please
Total respect and admiration for Eva for doing this by hand, not once but TWICE!!!!!
This episode was so amazing and so moving! I felt so badly for Eva when Salvatore gave the filling a big fat zero, but the second time when he approved, tears of joy were running down my cheeks!
And with the inspiration of Eva's journey, yes, yes, please count me in with those that want to try to make sfogliatella at home. A recipe would be very much appreciated!
I know, he wouldn't even try it! So sad💔
Yes I try everything! I made phyllo dough, pita,strudel,😊
I would have felt bad had she given up, but I think that's not how she rolls. I saw there was still about 5 minutes remaining when she earned a zero, so I knew there had to be a triumph coming.
Well done to Salvatore for not giving her 'good enough' on the first go. When he decided to eat it and gave the nod of approval, you knew it was genuine.
That's how it ought to be.
being a good cook is not only being capable to do stuff, but also having a very fine palate and being able to judge, some people doesn't see or feel the difference between something average or good or excellent. This something you have to work on....
Agree, she 8s an excellent chef, she will try anything and nails it. However I would like to see her try some southwestern American cuisine. She may well invent something. Use the ingredients very fresh and available to her...
This is the cooking equivalent of going to the old martial arts master, who lives on the top of a mountain.
And when you made it, he said simply: "Fine".
Translated for commoners, it means "nothing short of perfection".
Oltre ad essere simpatici, state anche mantenendo e diffondendo le tradizioni culinarie italiane nel mondo: cosa che rende onore sia a voi che all'Italia. Bravi.
👏
The only thing more amazing than Eva's skill and tenacity is her ability to smile and laugh through the experience. What a treasure she is!
Eva's dedication, skill, patience, determination and perseverance. are all over the top!! Bravo!!!! My admiration for you two grows with every video. Eva's skill and knowledge of Italian cooking with the authentic back drop in a remote mountain village in Italy and a dose of Harper's humor and film production is fantabulous combination that I look forward to every week!! . Keep up the great work!! ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
This is my FAVORITE pastry my Nana taught me to make Sfogliatelle! I will definitely try Eva’s recipe bring it on!
I have been buying Napolitano sfoghlitelle from Trader Joe's. FROM Naples. Frozen, just bake. No more driving a far distance to purchase from an italian bakery. My favorite italian pastry
Thank you SO much for the tip on Trader Joe’s! I grew up in Seattle, but had many trips to New York to visit relatives, which is where I was introduced to Sfogliatelle. There are basically no Italian bakeries in Seattle (why I don’t know and if anyone’s listening, you could make a million if you open one here), so, when I go back east, I get a dozen to bring home. Then I freeze eight of them, and very slowly have them, one by one. And when they’re done, I cry. So I will be on the lookout to see if I can find them at Trader Joe’s!
@@assuntalabriola3665
I’m fortunate to live on Long Island and we have several Italian bakeries that sell the authentic Sfogliatella. Even though they’re labor intensive it’s so worth it. Have you ever heard the story behind the original Sfogliatella?
In November I broke my ankle and spent the next 3 months unable to walk, much less work. To pass the time I started watching cooking videos and trying to emulate them, and yours was the Italian channel I followed most, and my wife and kids are very grateful for many of your recipes, just as I am very grateful to learn how EASY cooking good food at home is after years of pre-made freezer crap from the grocery store. Now I love trying new recipes of all difficulty levels. As such, I for one will GLADLY butcher this recipe in a messy attempt should you share the recipe on your site!
We're so glad you found us! Hope the ankle is feeling better ❤️
I would definitely make this dessert, so please share your recipe! You and Eva are my new go-to's for everything authentic Italian!! When Eva cooks, it's so specific and I would love to cook with her one day!! She has an amazing palate and great sense of proper, fine ingredients. I love recipes that are true to their sources and Eva does all that in Spades!!! Ciao!! When Eva says something is good, you know it's fantastic, not just good!! My kind of chef!!
I would give it a shot too - no promises about success, though!
Ditto.
You could sign up for one of their Italian food tour trips...
@@dmark2639 Might have to!! ✌🏽
Grazie, grazie e ancora grazie!! Fate un lavoro magnifico per valorizzare i nostri " giacimenti culturali", nel vostro caso in campo gastronomico,il vero tesoro italiano.❤
Eva, you are my Italian heroine! Doing this once seemed exhausting, but doing it again the very next day? Wow, thump to the heart 💜❤️
YESSSS😮
That is easily the most labor intensive and difficult dough to make. Then putting it together property and consistently that is something altogether. Great job, the effort and confidence to have it then judged by Maestro!! Muy Bien 👏👍
Bless Eva for doing that not once, but twice! It's almost tragic that such a labor and time intensive recipe makes so few to enjoy, but they were beautiful! Bravo, Eva! So impressive!
Allora Eva,io NON sono una persona che idolatra qcosa o qcuno in particolare ma vederti indaffarata a fare ste cose con tanta passione,pazienza(e son certo competenza)per far conoscere le tradizioni culinarie italiane riempie il cuore di orgoglio,BRAVA E BASTA!
get a life
Wow. I love Eva's tenacity. She was determined to get that sfogilatelle right. The patience she had with the dough itself was remarkable. I knew the filling was going to be the tricky part, though. I was looking for the vanilla. Our dear Eva prevailed in the end. Brava!
I love how Harper asks if this is how they make croissants (good question, by the way) and Eva, without hesitation, answers "No Arper, a croissant are much much easier than this."
How the hell does she know this stuff? She's an Italian language teacher who has taken up a job of making English language videos teaching people how to cook Italian food, but knows off the top of her head how to make French pastries as well. And she does it all without measuring anything. That is a remarkably flexible mind.
And Harper just happens to be an outstanding videographer/scriptwriter/musical director/project manager.
Everybody who watches this channel is so freaking lucky that Eva and Harper met so we get to watch these videos.
Grazie mille! You made our day ❤
@@PastaGrammar Well, you make our day repeatedly, so we're even for a week.
in italy they teach how to cook when we are 2.
and i mean 2 months old.
It's not optional.
Just joking, but you would be surprised by how much widespread is cooking culture in Italy. I'm no cook or chef but i also knew that.
@@LasloVisionary I would bet the croissant dough method could be used instead of this.
Bravo, to you. My mother was a supreme home baker. She baked whenever the mood struck. For the holidays, it was non stop for over a month. One time- one and only once did she try Sfogliatella. They were delicious but she said never again.
Does anybody realise the amount of skill involved here ??
My God Eva, you're incredible ❤
It’s 100/100 level. This is a unicorn dish. I can’t imagine something more difficult short of being tasked with making a multi-tiered flawlessly decorated wedding cake
My 17 yr old daughter has recently been obsessed with making croissants. She’d love to take on the challenge of these if you provide the recipe!!!
Her patience for her craft is outstanding.
Brava!🎉
Ava has the patience of a Saint! Absolutely amazing you could make that crust out of flour, sugar, salt and water with a TON of hard work!
Bravissima, Eva!!! Over the years I have spent several weekends making croissants. The sfogliatelle are even more difficult.
I wait every Sunday morning for these.. I still miss the Wednesday posts too..
Yes, Alisa and I will make this. We have wanted to make Sfogliatelle for some time now. The recipe will be a terrific start!
We vacationed in Naples in December of 2019. As soon as we came home, I made sfogliatelle and it came out beautifully. Everyone got them for that Christmas. Memorable. It’s difficult to make, but I’ve been making German Strudel by hand (including stretching the dough) for years, so this wasn’t beyond my reach. This recipe is actually very difficult and labor-intensive, but once they come out of the oven ~ all is forgiven!! Great tip, using essences (oils) to amp up the flavor. Great video, guys!
Can anyone elaborate on the essential oils used to amp up the flavor? Is one of them powdered vanillin mixed in olive oil? What was the second secret ingredient and if the first was not vanillin, what was it? Thank you.
I love Eva’s drive, when she sets her mind to do something, she doesn’t stop until she gets it done, I love that, very determined, very driven, she is meticulous in her art. 🇮🇹❤️🇮🇹
Reminds me so much of everyone in my dear Italian husband's family! 😍🙏
It broke my heart the first time Salvatore smelled the filling and didn't even try it! After so much work... But Eva persevered and came on top at the end ❤ Congratulations!
If something is no good, it's no good. You don't have to taste it to know.
Dang he was a tough judge! Good job Eva for not giving up! I can’t believe you made that difficult recipe TWICE 😮💨 You are amazing!
Wow! What an insanely difficult pastry! Eva is a rock star! 🤩 I officially think she can make anything! Extreme kudos to her for creating this not once but twice! And just have to say shame on Salvatore for refusing to even try Eva’s first batch after all the time and effort that took! After all the filling was most definitely secondary in this dessert! Brava Eva! 👏👏
Brava, Eva!! You are a better person than I! I wouldn’t be able to make sfogliatelle, but enjoyed your dedication and drive! Brava! 🎉❤
Never miss buying a sfogliatella when I pass through Campania. Makes me happy in a special way nothing else does.
I'm definitely crazy enough to make this at home and would love a recipe. Thanks! ;-)
Came here to say exactly this!
That victory on the second try was the motivation we all needed today.
Sfogliatelle are insanely difficult to make and so time consuming. Yes.....put the recipe in your "cookbook"......(I am waiting for you to come out with a cookbook). Great job Eva. You are brilliant and great video Harper!!
I can’t ,, I’ll never… I admire Eva’s patience.. she’s resilient.. Baravo 🎉
Eva, you showed bravery in knowing you might not get a perfect score, took the feedback positively, and came back and got the approval from the master. That speaks volumes about you! As for "essences".... I have never really heard of them either.
But now we know about the use of essential oil in ricotta based fillings. Think about how many pastries we can improve with this knowledge! It is like we have been given a professional baker's cheat code.
Eva, these were always a holiday treat at Easter and Christmas time. Luckily, we had a great Italian pastry shop in New Jersey, but now that I am in Washington State, it is looking like the only way I will get these again is to make them myself. Ugh! I read somewhere that using a flavoring called Fiori di Sicilia is a really good way to flavor the filling. Thanks for this video. I hope to some day try these at home some day.
Eva is AMAZING!!!! She is the OG of Italian cooks!!!! She's the GOAT!!!! Yes, I want the recipe, but only if Eva comes with it to help (read, "make it.")
I tried this a few years ago and the recipe I used did not call for the lard, so the layers stuck together when I tried to shape the cones. I actually ended up using it as a pie crust and made a pie with the filling and it tasted great. This is definitely one of those dishes that are a labor of love. If I ever get the itch to try it again, I will definitely use the lard. Awesome job Eva. Your perseverance paid off. I felt heartbroken for you after Salvatore wouldn't event taste the first batch, but you won him over in the end!!! BRAVO
Vanilla sugar: place split vanilla pod in powdered sugar. Seal container and store away for a month before use. Lemon extract is readily available in supermarkets but you can certainly make it at home.
This reminds me very much of a meat pie we made in Bukhara and Samarkand called samosa (not the Indian samosas you are likely familiar with). The dough was made similarly but we used oil or melted lamb fat. We also rolled the dough, sliced discs and "flattened" them. Then we filled them with meat on one side and folded over so shaped them in half-moons. Beautifully layered, crunchy and delicious!
Respect.
I have made Sfogliatella Riccia (just the once -- it's a LOT of work). I made it with a lemon-ricotta-semolina filling. Mine was just as good as and maybe a bit crunchier than the one I had in San Gemignano. These pastries are worth the work if you have the time.
Bravissimo Eva! My favorite pastry in Italy! I miss that crunch. If you want to start a pasticceria in AZ I’ll drive down every weekend! 🤌🏼 🇮🇹 😋
I’m never gonna make this.. but maybe Eva’s smooth one.. what I’d love to see though, is a recipe for pasticiotti.. there was a bakery near me that made the best ones but they closed. I was hoping Harper would get into the history of this recipe. Like who was the first person to make crust like that?
Actually, the history of the filling is quite interesting. Our favorite sfogliatelle place in Naples claims to have found the original recipe, we’ve always wanted to do a video with them
We made sfoglietelle frolla the old-fashioned way a couple of Easters back. We used the same exact technique as Eva. It proved to be difficult at best, since we failed to flour our rolled out dough enough and it stuck together as hers did- just sooner. I think the weight of the dough upon itself is tough to deal with. We didn't use cinnamon essence but the other ingredients were exact. We still managed to get a dozen pastries, which I believe are best eaten warm. Have friends or family nearby to enjoy them with! I can't wait to enjoy another when we go back to Italy in September. Wonderful legit documentation of the struggle and joy of making my fave pastry!
Evita eres un mago en la cocina! ¡Qué talento tienes!
Eva, turning it into a scroll was so smart! Thanks for the trick !!! That is so heart breaking , to hear the ffirst filling was a zero- heart breaking and soul crushing
That was a roller-coaster! Salvatore is a very honest judge 🙈 but the victory of getting his approval is so much sweeter that way 😁
I might wanna attempt this one day, since it's not available here at all. I've never even had one 😮 but perhaps a trip to Italy would be easier 😁
A big salute to both of you. Eva you are gifted. I like traditional recipes from different origins as it has a story in itself of how much effort and patience it takes. If possible please share the recipe so that the tradition carries on.
I don't know if it's considered "americanized", but we have lobster tails. Which are larger versions of the pastry, and are filled with cream.
It is another pastry. In Italy are called code d’aragosta and are another type of traditional Neapolitan pastry. They are filled with custard cream and whippped cream.
I made it once. The dough makes your brain explode. I'm very impressed by Eva and the pastry chef. He could really evaluate the product without tasting. I think those essences were probably missing in my version. Thank you for showing us the method and secrets in such an entertaining video.
Bravo Eva!!!That was amazing!!! Sfogliatelle was fathers favorite dessert. His family was from Naples and he never could find a bakery in California to make a good pastry. I would DEFINITELY make this if you posted a recipe!!! Gracie mille🥰
Bravissima EVa! Un lavoro immenso fatto con amore! Io sono figlia di una Formiana, immigrata in Australia nel 1957 a 18 anni con i suoi genitori. Mia Mamma ora ha 86 anni ed e' orgoliosa essere italiana! Ci ha insegnato attraverso sua vita di fare tutta per e con amore e passione. E' una bravissima cuoca casalinga! Mi ricordo che ha fatto le sfogliatelle alcune volte, a mano come te..che lavoro ma che gioia! Ora Mammanon cucina piu' ecio che faceva lei provo farlo anch'io, ma con risultati non sempre buone. Ma, sbagliando, s'impara! Per farle una sorpresa e anche per sfidarmi ho deciso di provare a fare le sue preferite sfogliatelle.. Che lavorata ma che soddisfazione vedere che anche se non erano perfette, mamma gli ha piaciute! Ora vedendo questo video mi hai ispirata di provare un'altra volta. Grazie e auguroni! Dio vi benedica. Un abbraccione da Perth, Western Australia ❤mar🐨
This is the best channel!
Considering Eva nailed such a difficult recipe on only her 2nd attempt, anyone should be proud of her! She is always so willing to keep going to the point of perfection - a true master! It sure would have been nice to see Mama Rosa's opinion but I have a feeling she would have loved either creation.
Awwww! Poor Eva! I was waiting for him to say, "just kidding!" But in the end, she persevered! Great job, Eva! Harper's support was very needed! I'm tempted to try it for sure! 💖
You're Brave to try to make it. This dessert is to grueling for me. I'm going to call the
Italian Bakers in my area (only 2 of them) to see if the sell this desert. lolol
Ma quanto sei brava Eva!! ❤ You guys are a really pleasure to watch. 😊
Inspiring and delicious. Great combination and congratulations on finding the baking secrets.
Buon sforzo!
My favourite Italian pastry item. I could honestly eat my body weight in these.
Not crazy enough to try this from scratch, but they are very similar to Pasteis de Nata from Portugal in terms of a slice of "puff pastry" eaked out into a shell.
I bet they tasted great.
Eva LOVES pasteis de nata! I really need to try a good one, I’ve had one of questionable quality in the US…
I would love a Pasteis de Nata. I have watched videos of them many times. Not brave enough to try it😂
Sfogliatelle Is my favorite! Brava to Eva! My heart sank when he said “zero” on the first batch’s filling. And I watched his face very closely on the second batch, when he tasted it I saw a hint of a smile. I was so happy for her!
Hi! You two are totally wacky for taking this challenge on, but... OMG!! So good!! Salute!
BTW the company Lorann, in the USA, makes flavor essences for both baking and candy making... For sure they have what you're looking for... I have seen all the essences Salvatore mentioned😊
Good to know! Thanks for the tip!
Most UA-cam cooking channels go "Today. I'm going to try making Italian carbonara..." They overcook some noodles, rinse them, and let them sit in the colander while they whip out garlic, bacon, cream, fake cheese from a green can, and a six-year-old can of ground black pepper.
On Pasta Grammar, Eva says, "Today I'm going to try making the most difficult Italian pastry there is." Then she does it.
This is why I watch Pasta Grammar.
Thank you for making culture so winderfully accessible.
Also, hell yes. I want to make the hard stuff. Please put the recipe up.
😱Wow, Eva I am beyond impressed👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I’m speechless. I’m literally speechless and that never happens. Just ask everyone around me lol. Excellent job and patience and passion for cooking❣️❣️❣️
i made this one time!!! it was a nightmare lmao but came out pretty good. I also wasnt able to find lard at the time so I had to use butter. the lamination with the pasta machine killed me
Thumbs up for Salvatore and a Big job well done to Eva ( that's passion)
More great editing from Harper to highlight Eva's cooking talents and the beauty of Italy! 👍😎🙏
Eva sei bravissima, ancora più brava nel riprovare una seconda volta. È bellissa la tua passione nel far conoscere e cucinarli i nostri piatti, dolci...
I LOVE sfogliatella! Counting the days until I'm back in Italy in a month and a half to eat it again.
I love watching this but poor Eva! I have made Sfogliatella several times BUT I have an electric motorized pasta machine that makes it easier to roll out that long strip of dough. I have photos of my end results but do not know how to send them to you. You will inspire others to maybe try this even though it is a LOT of work! After watching you I think I will make them again!!! This is my all time favorite pastry after which comes Pasticciotti. Do you have a video of Eva making Pasticciotti? Let me know how to send a photo of my own Sfogliatella. They will for sure NOT be as good as Eva's!! I love watching both of you - such a wonderful married couple. You make cooking entertaining and fun while teaching us so many things. Bravo Eva. Bravo Harper. My Grandma and Grandpa were from Sicily! Catania.
I've been making these every year for Christmas for about 35 years. It's great seeing this on UA-cam.
There is an excellent Italian bakery near me. And what I get every time is sfogliatela. Congratulations!
Wow, that is dedication and skill. Beautifully done Eva. Bravo.
My mouth was watering everytime someone took a bite. That crunch sounded delicious!!!
No vabbe: l'azione coi due mattarelli simmetrici è da oscar!!!! Bravissima Eva e simpaticissimo Harper! Salvatore severissimo ma sa il fatto suo! :-)
that is absolutely insane! Eva, you are my hero!
I've been meaning to tell you for months how much I love your music selections for your episodes!
Bless her heart that Eva didn’t give up. It was so important to her to get the Italian foods right. So glad that Harper supports her all the way in her Italian culture and heritage. That is real love 💕💋👄
I’ve have always thought about trying to make this dessert. Sure, I would love the recipe. I just might be crazy enough to give it a try! I have been baking since I was 11 and now I’m almost 60. So I think I can handle this. 😉 Brava Eva! My hat’s off to you! Well done!!! 👏🏻👍🏻
That was a real smile from the master. Well done, Eva! 👏🏻😋
Eva is a very good pupil, that's why she's such a great teacher. Well done Eva! Brava! Spettacolo 😍👏👍🙋♀️
Wow the amount of dedication to actually Start all over and try from the start just to change the filling is astonishing.. but the "fine" at the end definitely worth it haha
si si si more salvatore and the recipe as well!!! I’m loving this channel
Povera Eva. This is a labour of love, blood, sweat and tears.I love these pastries. Crunchy until the very end.🤗🤗🤗
The sfogiatella was my father's favorite pastry! I never truly appreciated them when I was younger but now I understand his love for them - they are complex and not overly sweet like some of the other Italian pastry in the US is. I admire Eva's determination in proving herself in making these. I would LOVE a recipe as well to try to make in tribute to my Dad's 100th birthday. Grazie for all you do and I hope to make a trip with you to Italy and visit your new school soon!
EVA,,, I ADORE YOU,! YOU DON'T GIVE UP, & YOU STILL ARE OPTIMISTIC WITH THIS DIFFICULT PASTRY !!! YOU ARE SUCH A JOY TO WATCH, SO SWEET TOO 😊💕
Harper, you out did yourself with the filming, editing & sound of this documentary. Eva, what can I
say but KUDOS to you for such a grueling undertaking & for not throwing in the towel at the first
sign of defeat. BRAVO EVA, YOU ARE DEFINATELY THE BEST BAKER & COOK!!!
This is just a master piece!
Eva, darling, you're incredibly skilled... it's off the chart
Complimenti per la splendida, naturale manualita'! Bravissima Eva!
Brava Eva! I actually made this at home about a year ago, and I can confirm that this is extremely difficult to make. I think you did a really good job!
Eva our hearts are with you. ❤ few will ever know this level of old school in this country
To make these you have to love what you doing and love to see people enjoy it for it is truly a labor of love. Sometimes we ha e to stop and appreciate the work that when it goes into a pastry like this and slow down as you eat it showing respect to what went it to making them, because you could just pop one into to your mouth in a ciuple of bites and it is gone in just a few seconds. I think i will leave it to the professionals to make them and enjoy their work and passion to make them as I eat the with a cup of expresso. Loved Eva's passion and dedication to make a great pastry as this.
I love eating these, but had no idea how painful they were to make. Brava! I have a new found appreciation for the pasticceria, even if a lot of them use machines now.
Helping herself with that mattarello was absolutely Genius! 👏👏👏👏
Her determination is simply amazing. Her knowledge and abilities is mind boggling. Ava is a one of a kind woman. I'm so glad i found this channel.
Bravo, Eva!!! Bravo!!! ❤😍❤I am so impressed that you did this recipe, not once, but twice!!, and nailed on the second try. Great work! Thank you for the video (and hopefully, the recipe!). I believe I'll add this recipe to my 'bucket list' of recipes to make. I have yet made kouign amann (pronounced “queen ah-mahn”), but those two pastries will be made in the near future. YES, respectfully request the recipe for sfogliatella to be published on your channel. Thank you again! Take care and be safe! 😘❤🙏
I definitely want to try this recipe!! EVA, you are AWESOME! WELL DONE!! Wow, you did it not once but two times!!!
Grazie tanto per questa ricetta preziosa! Salvatore è un artisano classico italiano. Lui è molto molto bello per dare la ricetta segreta, e per certo voglio con tutto il mio cuore andare alla sua pasticchieria. Ed Eva. . . SEI FORTE!