Thanks Alex for letting us know the Apron was in stock! I saw the video too late and was gutted when i saw sold out! Just ordered! Thanks for everything you share with us!
I took his statement to mean he did not believe in "Genesis Story", instead the more "scientific" Big Bang which was directly followed by Divine Creation of Guanciale. Nice, and funny!
Innanzitutto vorrei ringraziare Alex a nome di tutta la famiglia, persona squisita che ha saputo alla perfezione mostrare quello che io e la mia famiglia cerchiamo di portare avanti con fatica, un lavoro fatto con il cuore e tramandato di generazione in generazione. E poi ringrazio i numerosi commenti che avete fatto, riempiono di gioia e arricchiscono ancora di piu questi contenuti. ❤❤ Se volete fare domande sono qui per ascoltarvi ma credo che il mio amico Alex abbia detto praticamente tutto 😊
Translation: "First of all, I would like to thank Alex on behalf of the whole family, an exquisite person who was able to perfectly show what my family and I try to carry forward with difficulty, a job done with the heart and handed down from generation to generation. And then I thank the numerous comments you have made, they fill me with joy and enrich these contents even more. ❤❤ If you want to ask questions I'm here to listen but I think my friend Alex said pretty much everything. 😊"
Like many other comments, I'm here because I'm from Abruzzo myself. Thank you so much for the respect and passion you put when you go to visit these very remote and distant places, it's so touching to feel your humbleness and respect for these people, even in the little things such as trying to speak Italian to non-English speakers like many of our older generation relatives. Keep up the good work as always Alex!
@@BIPOCperson yours is actually a very good point. First of all, Amatrice is actually 2.5hrs from Rome by car. Italy is, in absolute terms, tiny if compared to the US, which is basically as large as Europe. But the density of population, history and geography makes so that, even if two places are two hours apart, you can go from a metropolis like Rome, to a place with two thousand inhabitants like Amatrice, encased in mountains and with basically only elderly people living there. Due to geography limitations, you can have towns that don't have wired internet but rely only on radio signal, or towns without airports or highways for a radius of 50, even 100km. That's why I call them distant, because 50km of twisty roads can feel like 300miles in the desert
Your Italian has very much Improved, Alex. Bravo. I am in Puglia the day this was uploaded, with my cousin, on the first day of the olive harvest, and everyone here has the same complaint: all the young people have moved to the cities, and there is a labor shortage here too.
"Here's two whole guancales." Man, I've been to Italy three times. My ex wife's family was from there and I'm still friends with some of them. They have to be the most proud, but also the most giving culture I've ever experienced. Once you're in, they treat you like family. I hope the traditions of this one live on forever.
BIG BANG 💥👉GUANCIALE 👈 I found that statement hilarious! Also, never have I ever stopped to think about that cut being the cheek. You documented the proces very nicely, learned a few new things!
Un grand Merci Alex pour ces videos, Je suis chef depuis plus de 15 ans, actuellement expatrie en Chine et dieu merci le bien que ca fait de voir ces producteurs locaux qui perdurent les traditions malgré l'époque a laquelle nous vivons, je te le cache pas ca m'a mis une larme a l'oeil, une video faite avec beaucoup d'emotion et de coeur, gros travail d'edition et la narration toujours au top, Merci encore Alex pour cette merveilleuse chaine UA-cam, longue vie a ta chaine
It is important to say that guanciale is not usually used as bacon in a sandwich or eggs. Its flavour is strong, different, and perfect when combined with other simple ingredients such as pecorino cheese. Using it instead of bacon will change the flavour, but not always in a better way (I said probably). Also, it's obvious that "pasta all'Amatriciana" comes from Amatrice, where you have been. The place was devastated by earthquakes in 2017, and many artisans struggled to continue their activities. and traditions. Thanks, Alex for being always so clear and passionate about your job.
Chilis didn't get to Europe until about 1500, so it makes sense that making guanchale with it would be considered a new twist for these post-Columbus upstarts.
True, and most very old Italian dishes that today have chilli in it originally were made with pepper, such as guanciale but also pasta con le vongole or beef stews. That's why there is a such strict "rule" in our culture that requires "either pepper or chilli" and not a combination of both like in South America, it is due to this conflict between "old" and "new" (even though nowadays they are both old)
Wonderful. We Brits have our own version of guanciale, it's called "Bath Chaps". The cheeks & tongue of a pig are pressed then pickled in brine for 2 to 3 weeks, then cooked, skinned & breaded. (Sometimes smoked). The word "chap" comes from an old 16th century word for chop. They are traditionally made form Gloucestershire Old Spot pigs which are a pretty old breed. Guanciale is wonderful stuff though, you are so lucky to visit the BERARDI family - I'm so looking forward to the next episode.
To see that this family tradition has been so strong and is so appreciated is so amazing. I love to see this kind of story. Simplistically is the hardest thing to accomplish.
Alex, I can't wait to see you makeing the "Amatriciana" sauce. I am doing this dish for around 9 seix months now ... and I am COMPLETELY in love with this dish. ❤
I remember going to borough market in London for the first time since I was in highschool. With all the knowledge I have learnt from Alex the smells the sights of food and the people, it all became pure magic. That day I was looking for ingredients for focaccia. I was leaving soon for university and I wanted to make it really special as my family always asks for me to make it. Normally I like to add chorizo but after watching Alex's carbonara series I really wanted to try Guanciale. And of course there where places that sold it there. I asked for a thick cut. But the aromas of the market got to me and as well as buying the best olive oil I could find there, I also got got white truffle oil from the truffle stall there. They had various truffle products but they recommend for focaccia to either freshly slice the truffle on the hot focaccia or use the oil. The last thing I got from the market was a big bulb of garlic. When making my focaccia I used big chunks of my Guanciale, added sliced garlic and liberally covered it with my two oils. And once cooked to perfection, the house was filled with this new aroma I never experienced in my life. And my first bite well, that was simply heavenly. I didn't add any other seasoning, no salt but the toppings but it was perfectly seasoned because of the Guanciale. And this amazing experience was thanks to Alex. 🤤😍
Seeing videos like these really reinforces the reason why we cannot let the old artisan ways go lost to the ages. Machines take over a lot of the work done nowadays but nothing can replace the love and effort that goes into something like this or anything that comes from an artisan way of production. Much respect to the family for keeping the old ways in tact as well as Alex for making a splendid documentary. 👏
Looking forward to the next video. We visited Rome a few years back and booked a cookery class that we thought would be a group class. We ended up being picked up by the chef in his car, and he brought us to his house just outside Rome! We were the only people who had booked, so we learned how to make three types of fresh pasta in his beautiful garden and outdoor kitchen. He then served us three different pasta dishes, one of which was spaghetti all'amatriciana, and it was out of this world delicious, and one of my favourite pasta dishes ever since
Wow thank you so much Alex! It was so amazing and so touching, we're definitely booking a trip in Abruzzo in 2024! Grande rispetto per la famiglia Berardi 🙏
Alex. I LOVE this product. Guanciale is my favorite italian cured meat product. Thanks for taking us along on this trip. I'd like to see you switch to taking the train when it's an option for your trips, by the way. Especially when you're remaining on the continent.
There is a small farm, not far from Toulouse, breeding black pigs and who make guanciale. Since I discovered this, my carbonara experience went to another level.
Thanks for posting this experiences, I havent yet had a chance to travel to Italy or Europe in general, but this gives a pleasant feeling, Italians have such a rich culture.
In Belgium they have "varkenswangetjes" (pork cheeks), yet it is prepared stewed and look having more meat. Indeed it is tricky to get proper guanciale as shown in the video, I have to fall back to pancetta, yet not the same. Thank you for sharing, now I'm hungry again
amatriciana is my favorite pasta dish by far, even prefer it over carbonara. and the guanciale you got here looks absolutely superb, what a great family
The American version is called "pork jowel bacon" and can be found with other smoked and cured meats but it's mostly a southern thing, I think. It was at Walmart in Kentucky but not when I moved north.
Alex, thanks for sharing and massive thanks to the BERARDI family! They are such lovely, humble, talented, knowledgeable and generous people, keeping traditions alive and producing amazing meat products. ❤ to everyone involved
The Langobards and the Goths brought Germanic meat recepies to italia The "Longbeards" and the "Good" in English.. They had different recepies than the Latins.. hence so many germanic names for pork products in Italian.
in all regions of the world we find artisans passionate about their arts like this father-son duo. in the way they talk about their job, they put a part of their soul into it.
Oh man amazing one!! I wanted to be there and hug these two. Such a pure nice comforting family vibe. This harmony producing family history with smiles among nature is a God’s blessing.
I had the BIGGEST smile on my face throughout this entire video! what a lovely family, you could feel the warmth through the screen. As always Alex, you seem to bring out the best in people :)
I think some people have never tried some high end thick artisan bacon smoked with applewood, maple or hickory and seasoned just right. Definitely not the same as pancetta or guanciale but it is REALLY much better than any bacon you ll find in supermarkets.
I can get guanciale at the local market. I used it when I was learning to make your carbonara - really lovely! Of course, it has to be made in Australia; we cannot import cured meats (unless they are specially processed - which defeats the point). I'll have to research how it's made locally - given our huge Italian community, I'm sure it's made with as much tradition and love as back in Italy!
It will likely be almost identical, even though Italians from Italy may never admit it, talented people can make something great anywhere. Edit. Now that I think about it, if I'm not getting it wrong, Vincenzo from Vincenzo's plate lives in Australia, so he may have some tips! (although he may be one of those never admitting that something being made in Italy doesn't automatically make it better)
As a monolinguistic person (I only understand English) who has traveled for decades, I am impressed with how well you have improved your skills in the European languages since you started. Your videos move me to travel more, eat better, cook more thoughtfully, and to consider more. Thanks for the continued content, brother!
These episodes are the best, when you go to the field, the special long-ripe tomato was my fav, but this one is top too. Fantastic artisans, deep traditions, really like that.
We have this throughout Central and Northern California, and the taste is far superior to utilizing other pork substitutes. This place looks incredible and seems like a must visit!
Damn Man, i love those videos, the fact that you made a real connection with them, the history, the knowledge and last but not least the fact that you also helps by promoting their product in an organic way, helping to not end the tradition... That's amazing, really amazing. Congratulations Alex. 👏🏻
I really love the passion they put into making this product. I sadly cannot afford guanciale that often, especially not an artisan product like this, but it definitely is worth the money.
Hi Alex, thanks a lot for this video. It's inspiring to see how italian families like the Berardi keep up italian traditions and skills around the creation of some iconic italian products. TANKS! I am also bit envious for the present you got, but this is as well a good reward for you for showing the legacy of the Berardi products. Keep up the good work!
Very interesting. I just bought some Guanciale once to try make an "authentic" carbonara and fell in love with it. So now I use it instead of bacon and sometimes even make very thin slices to eat with bread etc.
Alex, you always know how to make your Italian fan base very happy ❤! At this point I'm curious of how many of us are here, and I know based on past comments that we are not a few
You're so gracious in everything you do. You're a positive force in the universe, Alex! (I'm talking about the universe created by that Big Guanciale Explosion, of course)
It is just great to see places and people like this keeping traditions going. Italy seems to have managed to keep fantastic food going in the face of over processed food.
We need family businesses such as these to be around forever if we desire to maintain the quality and history of these fantastic cuts of meat. Their passion is next level and evident in the final results of their products. Amazing.
Amazing! Aside from the great tradition and values of this family that I can feel even through the video, and imagine the smell and texture, I loved to see you... communicate. I don't know if you had help from some off-screen translator, but even then there is something special in seeing people trying to express the joy, interest and curiosity in at least 3 different languages, which are not a barrier, just a small obstacle :) Lovely! Seeing you visit Amatrice, I hope for some information about pasta amatriciana in next videos :) I'm looking forward to them!
funny and amazing, in my country when you slaughter the pig, we cut 'guanciale' cook it in the broth, use garlic and grounded sweet paprika to season it while it is still hot, so it can get the flavors inside and let it cool (if you are able to do so) and then we thin slice it and eat it with bread... delicious! that is why no one in my country has any guanciale:) love these videos about origin of the foods though!
None of these products can be authentically replicated, because it’s all about the land, the soil, microclimate, the elements… Everything naturally contributes their parts, which is why these products are protected and taste so amazing. Viva l’Italia ❤
I remember my grandfather once gave us some _really_ good guanciale. And I know it was really good because he has been to italy many many times and lived there for a wihle and only gets the best ingredients. Only had it like one or two times buit it is pretty ogod ,very salty.
I worked for a very large salumi maker here in the US that does Prosciutto, and it's always cool to see how much parallel between old methods and new methods there are. The big differences are in scale and automation, but the process is very similar.
The method is what it is, since centuries when we have understood how to preserve meat without a refrigerator. What changes are the timing of the process, the singular control of each piece to capture it at its best (the artisan's sensitivity), the raw materials and additives used, but above all the microclimate. These things make a great product, the method is always the same. Like cooking a steak on the grill, a michelin chef does the same as my grandmother, and it is true in China as in the US, in industry or at home.
All'amatricana sauce is my fav recipie to cook... almost every week for 8 years. I just started making my own cured meat about a month ago. In my research I found out about the ham from amatrice and how they use chilli after curing. And that is what gives my fav meal its name So crazy that you make a video about it as well
Thanks Alex for letting us know the Apron was in stock! I saw the video too late and was gutted when i saw sold out! Just ordered! Thanks for everything you share with us!
I love Ernesto's revisionist Genesis story. First there was Light. Then, the Guanciale.
Or the other way around... Who knows.. 😂
@@Embilarhas to be the other way around. The guanciale started the big bang 😂😂
I took his statement to mean he did not believe in "Genesis Story", instead the more "scientific" Big Bang which was directly followed by Divine Creation of Guanciale. Nice, and funny!
Wow! What a great and smoked full immersion. Big up for the tradition and struggle of the Amatrice people ❤
Dovreste fare un video con Alex una volta che passate da Parigi!
As an Italian I’m so proud of this family and I hope their craft won’t be lost
The _New Italians_ don't eat pork
@@Double_Visionwhen?!?
@@riccardosacchetti i assume he means Muslim immigrants that don't eat pork for obvious reasons.
@@Double_VisionNew italians? wtf
Innanzitutto vorrei ringraziare Alex a nome di tutta la famiglia, persona squisita che ha saputo alla perfezione mostrare quello che io e la mia famiglia cerchiamo di portare avanti con fatica, un lavoro fatto con il cuore e tramandato di generazione in generazione. E poi ringrazio i numerosi commenti che avete fatto, riempiono di gioia e arricchiscono ancora di piu questi contenuti. ❤❤ Se volete fare domande sono qui per ascoltarvi ma credo che il mio amico Alex abbia detto praticamente tutto 😊
Translation:
"First of all, I would like to thank Alex on behalf of the whole family, an exquisite person who was able to perfectly show what my family and I try to carry forward with difficulty, a job done with the heart and handed down from generation to generation. And then I thank the numerous comments you have made, they fill me with joy and enrich these contents even more. ❤❤ If you want to ask questions I'm here to listen but I think my friend Alex said pretty much everything. 😊"
Grazie per mantenere vive le antiche tradizioni per le generazioni future.
Ciao Remo ! Thank you for your kind words. I loved loved loved visiting you and your family :) Keep up the great work !
Admit it: you'd go to Italy for any reason. You're always going there.
Lol. You're not wrong. I would too.
It's tempting when you can just drive there
😂
If you could, wouldn't you? Italy's beautiful; even if you just ride around.
There's always a reason to go to Italy. I'm from Malta so pretty close, and I can't get enough of the place for the past 20 years.
I'm from Abruzzo, the same region in which Berardi family is...Seeing all of this and the way Alex taste guanciale is so touching to me
Oh man if I were you I would go there tomorrow just to hug both of them ❤️
Like many other comments, I'm here because I'm from Abruzzo myself.
Thank you so much for the respect and passion you put when you go to visit these very remote and distant places, it's so touching to feel your humbleness and respect for these people, even in the little things such as trying to speak Italian to non-English speakers like many of our older generation relatives.
Keep up the good work as always Alex!
Alex: “One hour north of Rome”
You: “very remote and distant places”
Me: laughs in American
@@BIPOCperson yours is actually a very good point. First of all, Amatrice is actually 2.5hrs from Rome by car. Italy is, in absolute terms, tiny if compared to the US, which is basically as large as Europe. But the density of population, history and geography makes so that, even if two places are two hours apart, you can go from a metropolis like Rome, to a place with two thousand inhabitants like Amatrice, encased in mountains and with basically only elderly people living there. Due to geography limitations, you can have towns that don't have wired internet but rely only on radio signal, or towns without airports or highways for a radius of 50, even 100km. That's why I call them distant, because 50km of twisty roads can feel like 300miles in the desert
Your Italian has very much Improved, Alex. Bravo. I am in Puglia the day this was uploaded, with my cousin, on the first day of the olive harvest, and everyone here has the same complaint: all the young people have moved to the cities, and there is a labor shortage here too.
We have the exact same problem here in Greece too.
I think it's a problem all around the world
"Here's two whole guancales." Man, I've been to Italy three times. My ex wife's family was from there and I'm still friends with some of them. They have to be the most proud, but also the most giving culture I've ever experienced. Once you're in, they treat you like family. I hope the traditions of this one live on forever.
As an Italian, I really thank you to discover these piece of history and tradition of my country that makes me so proud to be an Italian! Thank you
BIG BANG 💥👉GUANCIALE 👈
I found that statement hilarious! Also, never have I ever stopped to think about that cut being the cheek. You documented the proces very nicely, learned a few new things!
Un grand Merci Alex pour ces videos, Je suis chef depuis plus de 15 ans, actuellement expatrie en Chine et dieu merci le bien que ca fait de voir ces producteurs locaux qui perdurent les traditions malgré l'époque a laquelle nous vivons, je te le cache pas ca m'a mis une larme a l'oeil, une video faite avec beaucoup d'emotion et de coeur, gros travail d'edition et la narration toujours au top, Merci encore Alex pour cette merveilleuse chaine UA-cam, longue vie a ta chaine
Ne montrez pas la video aux chinois ou alors on va etre envahi de leurs copies...
It is important to say that guanciale is not usually used as bacon in a sandwich or eggs. Its flavour is strong, different, and perfect when combined with other simple ingredients such as pecorino cheese. Using it instead of bacon will change the flavour, but not always in a better way (I said probably).
Also, it's obvious that "pasta all'Amatriciana" comes from Amatrice, where you have been. The place was devastated by earthquakes in 2017, and many artisans struggled to continue their activities. and traditions. Thanks, Alex for being always so clear and passionate about your job.
Grazie Alex to teach me stuff about my country that I didn't know
Piacere
@@FrenchGuyCooking😊😊😊❤❤❤
This family has so much respect and love for their craft. One day I would love to get some from them
Chilis didn't get to Europe until about 1500, so it makes sense that making guanchale with it would be considered a new twist for these post-Columbus upstarts.
True, and most very old Italian dishes that today have chilli in it originally were made with pepper, such as guanciale but also pasta con le vongole or beef stews. That's why there is a such strict "rule" in our culture that requires "either pepper or chilli" and not a combination of both like in South America, it is due to this conflict between "old" and "new" (even though nowadays they are both old)
Wonderful. We Brits have our own version of guanciale, it's called "Bath Chaps". The cheeks & tongue of a pig are pressed then pickled in brine for 2 to 3 weeks, then cooked, skinned & breaded. (Sometimes smoked). The word "chap" comes from an old 16th century word for chop. They are traditionally made form Gloucestershire Old Spot pigs which are a pretty old breed. Guanciale is wonderful stuff though, you are so lucky to visit the BERARDI family - I'm so looking forward to the next episode.
You say it's the British version, but that does not sound _at all_ like guanciale to me. What does it taste like?
I'm intrigued, so sad I won't visit UK anytime soon (time, money and Brexit issues)
@@LabGecko Its the Bri'ish version
Franchement, le visage du fils , son sourire a travers la video veux tout dire ! ❤
To see that this family tradition has been so strong and is so appreciated is so amazing. I love to see this kind of story. Simplistically is the hardest thing to accomplish.
Alex, I can't wait to see you makeing the "Amatriciana" sauce. I am doing this dish for around 9 seix months now ... and I am COMPLETELY in love with this dish. ❤
I remember going to borough market in London for the first time since I was in highschool. With all the knowledge I have learnt from Alex the smells the sights of food and the people, it all became pure magic. That day I was looking for ingredients for focaccia. I was leaving soon for university and I wanted to make it really special as my family always asks for me to make it. Normally I like to add chorizo but after watching Alex's carbonara series I really wanted to try Guanciale. And of course there where places that sold it there. I asked for a thick cut. But the aromas of the market got to me and as well as buying the best olive oil I could find there, I also got got white truffle oil from the truffle stall there. They had various truffle products but they recommend for focaccia to either freshly slice the truffle on the hot focaccia or use the oil. The last thing I got from the market was a big bulb of garlic. When making my focaccia I used big chunks of my Guanciale, added sliced garlic and liberally covered it with my two oils. And once cooked to perfection, the house was filled with this new aroma I never experienced in my life. And my first bite well, that was simply heavenly. I didn't add any other seasoning, no salt but the toppings but it was perfectly seasoned because of the Guanciale. And this amazing experience was thanks to Alex. 🤤😍
Food is just magic, another form of art!
BIG BANG 🎉 BOOM 💥
Pieces of Guanciale flying everywhere 😱
Seeing videos like these really reinforces the reason why we cannot let the old artisan ways go lost to the ages. Machines take over a lot of the work done nowadays but nothing can replace the love and effort that goes into something like this or anything that comes from an artisan way of production. Much respect to the family for keeping the old ways in tact as well as Alex for making a splendid documentary. 👏
Portugal , Spain and Italy have some common cosine aspects, this seams on of them. In Portugal we also have many porc products done like this
absolutely unmatched story telling Alex! Im so glad these guys got a chance to show off their beautiful product and tradition.
Looking forward to the next video. We visited Rome a few years back and booked a cookery class that we thought would be a group class. We ended up being picked up by the chef in his car, and he brought us to his house just outside Rome! We were the only people who had booked, so we learned how to make three types of fresh pasta in his beautiful garden and outdoor kitchen.
He then served us three different pasta dishes, one of which was spaghetti all'amatriciana, and it was out of this world delicious, and one of my favourite pasta dishes ever since
This is a taste for Alex making his own Guanciale and im here for it!❤❤❤❤❤❤
Wow thank you so much Alex! It was so amazing and so touching, we're definitely booking a trip in Abruzzo in 2024! Grande rispetto per la famiglia Berardi 🙏
Alex. I LOVE this product. Guanciale is my favorite italian cured meat product. Thanks for taking us along on this trip.
I'd like to see you switch to taking the train when it's an option for your trips, by the way. Especially when you're remaining on the continent.
There is a small farm, not far from Toulouse, breeding black pigs and who make guanciale. Since I discovered this, my carbonara experience went to another level.
This is quality content. Alex never disappoints
Thanks for posting this experiences, I havent yet had a chance to travel to Italy or Europe in general, but this gives a pleasant feeling, Italians have such a rich culture.
Everyone should see as much of the world as they can. I think it's the only way to combat how divided everyone is these days.
I love these type of video Alex! Such a good job showcasing the history, the tradition, the love that is put into food.
everytime Alex travels is a mind-blowing video where I learn something
In Belgium they have "varkenswangetjes" (pork cheeks), yet it is prepared stewed and look having more meat. Indeed it is tricky to get proper guanciale as shown in the video, I have to fall back to pancetta, yet not the same. Thank you for sharing, now I'm hungry again
amatriciana is my favorite pasta dish by far, even prefer it over carbonara. and the guanciale you got here looks absolutely superb, what a great family
Follow you since so many years. You are one of the best content creators on YT! Keep up the great work and respect 2 da Max!
The American version is called "pork jowel bacon" and can be found with other smoked and cured meats but it's mostly a southern thing, I think. It was at Walmart in Kentucky but not when I moved north.
New favourite t-shirt: "Big bang. Guanciale."
I'd buy that lol.
As authentic as it gets. You’re one of a kind, Alex!
Alex, thanks for sharing and massive thanks to the BERARDI family! They are such lovely, humble, talented, knowledgeable and generous people, keeping traditions alive and producing amazing meat products. ❤ to everyone involved
The Langobards and the Goths brought Germanic meat recepies to italia The "Longbeards" and the "Good" in English.. They had different recepies than the Latins.. hence so many germanic names for pork products in Italian.
That Father and Son were so Classy.
in all regions of the world we find artisans passionate about their arts like this father-son duo.
in the way they talk about their job, they put a part of their soul into it.
Oh man amazing one!! I wanted to be there and hug these two. Such a pure nice comforting family vibe. This harmony producing family history with smiles among nature is a God’s blessing.
Nothing like family, tradition and passion! Merci!
This is beautiful to see how this family keeps this great tradition of making guanciale
I had the BIGGEST smile on my face throughout this entire video! what a lovely family, you could feel the warmth through the screen. As always Alex, you seem to bring out the best in people :)
I like it when Alex’s videos start off like a heist move from the 90’s.
I think some people have never tried some high end thick artisan bacon smoked with applewood, maple or hickory and seasoned just right.
Definitely not the same as pancetta or guanciale but it is REALLY much better than any bacon you ll find in supermarkets.
I can get guanciale at the local market. I used it when I was learning to make your carbonara - really lovely! Of course, it has to be made in Australia; we cannot import cured meats (unless they are specially processed - which defeats the point). I'll have to research how it's made locally - given our huge Italian community, I'm sure it's made with as much tradition and love as back in Italy!
It will likely be almost identical, even though Italians from Italy may never admit it, talented people can make something great anywhere.
Edit. Now that I think about it, if I'm not getting it wrong, Vincenzo from Vincenzo's plate lives in Australia, so he may have some tips! (although he may be one of those never admitting that something being made in Italy doesn't automatically make it better)
As a monolinguistic person (I only understand English) who has traveled for decades, I am impressed with how well you have improved your skills in the European languages since you started. Your videos move me to travel more, eat better, cook more thoughtfully, and to consider more. Thanks for the continued content, brother!
Just returned from rome and had Luciano Monosilios Carbonara, and brought home a nice piece of Guanciale.
These episodes are the best, when you go to the field, the special long-ripe tomato was my fav, but this one is top too. Fantastic artisans, deep traditions, really like that.
In the U.S. we call it "jowl". It is available smoked (like bacon), and also salted. It is excellent.
It's also a very "known" product in the U.S.
I was listening to chefs on the Food Network talk about guanciale in the 90s.
We have this throughout Central and Northern California, and the taste is far superior to utilizing other pork substitutes. This place looks incredible and seems like a must visit!
Big bang > Guanciale, love it!
Damn Man, i love those videos, the fact that you made a real connection with them, the history, the knowledge and last but not least the fact that you also helps by promoting their product in an organic way, helping to not end the tradition... That's amazing, really amazing.
Congratulations Alex. 👏🏻
I love seeing these masters of their craft, theres so much joy and pride in what they do.
My wife and I visited Italy just two weeks go and had PLENTY of Amatriciana, and Carbonara ! This video got me excited to go back!
I really love the passion they put into making this product. I sadly cannot afford guanciale that often, especially not an artisan product like this, but it definitely is worth the money.
Hi Alex, thanks a lot for this video. It's inspiring to see how italian families like the Berardi keep up italian traditions and skills around the creation of some iconic italian products. TANKS!
I am also bit envious for the present you got, but this is as well a good reward for you for showing the legacy of the Berardi products.
Keep up the good work!
Very interesting.
I just bought some Guanciale once to try make an "authentic" carbonara and fell in love with it. So now I use it instead of bacon and sometimes even make very thin slices to eat with bread etc.
Alex, you always know how to make your Italian fan base very happy ❤!
At this point I'm curious of how many of us are here, and I know based on past comments that we are not a few
Alex will go to italy for any reason and his trips are always amazing! Keep going! 🇮🇹🇮🇹🇮🇹🇮🇹 Hearth please ❤️❤️❤️❤️❤️❤
What a gift! Much respect to the Berardi family.
You're so gracious in everything you do. You're a positive force in the universe, Alex! (I'm talking about the universe created by that Big Guanciale Explosion, of course)
Alex is doing so much for the culinary parts of Italy that I would not be surprised if they made him an honorary italian at some point. ;)
The food and the love is so evident. Beautiful
Thanks @Alex for being one of the few I can listen to the full ad. I use it to open random page on Wikipedia. Then Reddit.
It is just great to see places and people like this keeping traditions going. Italy seems to have managed to keep fantastic food going in the face of over processed food.
(technically, aged dark meats counts as processed) ((but yeah))
Conclusion from watching Alex: the good stuff is in italy.
Big Bang, Guanciale. Well said.
We need family businesses such as these to be around forever if we desire to maintain the quality and history of these fantastic cuts of meat. Their passion is next level and evident in the final results of their products. Amazing.
Amazing! Aside from the great tradition and values of this family that I can feel even through the video, and imagine the smell and texture, I loved to see you... communicate. I don't know if you had help from some off-screen translator, but even then there is something special in seeing people trying to express the joy, interest and curiosity in at least 3 different languages, which are not a barrier, just a small obstacle :) Lovely!
Seeing you visit Amatrice, I hope for some information about pasta amatriciana in next videos :) I'm looking forward to them!
Thank you for pronouncing Guanciale properly 👍🏻
One of the greatest joys I have uncovered in life is just listening and watching when passionate people talk about their niche.
as soon as I saw the name of the town, I knew the next video was going to be pasta amatriciana and I started salivating. I'm very excited.
Added one more point to visit next time I'm in Italy. Thanks Alex, gold content!
Alex focusing back onto Italy and Pasta? Yes please, I'm here for it!
THAT'S IT!! Alex, I am making carbonara for dinner tonight. I only wish I had their guanciale to go with it.
Italy: hey Alex we have…
Alex: i’m coming over!
Italy: we havent even said what we have yet!
funny and amazing, in my country when you slaughter the pig, we cut 'guanciale' cook it in the broth, use garlic and grounded sweet paprika to season it while it is still hot, so it can get the flavors inside and let it cool (if you are able to do so) and then we thin slice it and eat it with bread... delicious! that is why no one in my country has any guanciale:)
love these videos about origin of the foods though!
None of these products can be authentically replicated, because it’s all about the land, the soil, microclimate, the elements…
Everything naturally contributes their parts, which is why these products are protected and taste so amazing.
Viva l’Italia ❤
I make home made prosciutto, soppresatta, and now I will have to make guanciale. Challange accepted. Thank you for this Gem!
Grande il nostro francese! 🤙🤙🙏❤️
Grandissimo, Alex! Un abbraccio dalla Svezia!
the people from the alps are just always stunning.
This is a fascinating story. Thank you so much for sharing. 🙂🇨🇦
I remember my grandfather once gave us some _really_ good guanciale. And I know it was really good because he has been to italy many many times and lived there for a wihle and only gets the best ingredients. Only had it like one or two times buit it is pretty ogod ,very salty.
I worked for a very large salumi maker here in the US that does Prosciutto, and it's always cool to see how much parallel between old methods and new methods there are. The big differences are in scale and automation, but the process is very similar.
The method is what it is, since centuries when we have understood how to preserve meat without a refrigerator. What changes are the timing of the process, the singular control of each piece to capture it at its best (the artisan's sensitivity), the raw materials and additives used, but above all the microclimate. These things make a great product, the method is always the same. Like cooking a steak on the grill, a michelin chef does the same as my grandmother, and it is true in China as in the US, in industry or at home.
This is absolute cinema Alex, thank you 🤎
All'amatricana sauce is my fav recipie to cook... almost every week for 8 years.
I just started making my own cured meat about a month ago.
In my research I found out about the ham from amatrice and how they use chilli after curing.
And that is what gives my fav meal its name
So crazy that you make a video about it as well
"Bing Bang Guanciale" 🔥🔥🔥🔥🔥🔥
Yss yes yes! I always look for those craftman families near my place to try and taste their specialities
I live very north in Canada and order guanciale online and keep in the freezer, it’s a staple in my kitchen viva 🇮🇹 traditions. Can’t wait to go back.
It must be pretty expensive
Amazing, Alex. Loved the episode
one of the most amazing and emotional video ! good job Alex....
Big bang .... Guanciale. Perfect order