Me too! When I was 16, I took a trip to Italy with my school. It was my first time ever out of the country and I jumped at the chance because there was no other way I would have had the opportunity to take an international trip. Anyway, it changed my life. It turned everything I ever knew about food inside out and blew my mind! I fell in love with the concept of simple cooking, with fresh, in season ingredients. After having my daughter, I got sidetracked and admittedly started cooking and eating for convenience instead of making it a labor of love like it should be. BUT- Eva and Harper have reawakened my love for Italian food and culture. Thank you! My daughter's and my health thank you too!
As a neapolitan, I use panna when: - I don't want to cook - I have nothing else in the pantry or in the fridge - I want to feel bad about myself 😂 Result: pasta with cream, tuna and peas/mushrooms/whatever I can find in the kitchen.
@@ONTHEPASSWITHMAX That's weird. Perhaps, he didn't understand what you were looking for or he was already imagining how you were going to use it and preferred to play dumb in order for you not to find it 😂. We do have it, but it's usually a small section of a shelf near the milk. It's not really a thing. In Portugal, instead, they LOVE cream. They put it EVERYWHERE and in the stores they have an entire area dedicated to it. It comes in many flavours ("Carbonara" included 😡) and it is very liquid, because it is used to make sauces. I was so shocked when I moved there that I took photos and sent them to everybody I knew 😅😂
@@dustscintille42 I'm a simple man, I see Portugal and I say Caralho! ahahah As a portuguese I must say, we ONLY use cream on desserts, some cod dishes and a dish similar to the beef one that Eva made. But it's not a staple of Portuguese Food.
As an Italian born and raised in north Italy, I can tell you that panna makes some of my favorite dishes EVER… 1 - the classic TORTELLINI PANNA E PROSCIUTTO (glad you put it in the video Cus it’s super easy and it bangs! Lol even tho I don’t really like PISELLI tbh but still) 2 - SPAGHETTI PANNA E SALMONE AFFUMICATO 3 - TAGLIATELLE ALLA VERNACCIA (Sardinian recipe, my mum is from Sardegna) I personally love panna, however yes true it’s not the most popular sauce in Italy but I do love it!
I'm argentinian where more than half of our population has italian ancestors; italian recipes has been altered here too, mainly because ingredients are different but also original recipes were lost due to language differences during the immigration, so every video from you both is pure gold! Thank you so much.
Southern Italians usually don’t like panna at all, an ingredient not used in the typical southern cuisine, completely substituted with olive oil. In the North where olives don’t grow (except for some areas) and cows are breed, panna is a little more present in the traditional dishes and generally more accepted, but only for some dishes.
Questo forse nel 1800 (mi risulta che al sud allevino un gran numero di bovini per lo meno per fare le famose mozzarelle di bufala.....che è pur sempre una cow). Idem per olio d’oliva (che si produce in tutta la Liguria, lago di Garda, Romagna, ecc).
I find it weird how my ancestors bring so much stuff from northern Italy (mainly Genova, like my grand grand father) to Argentina, like for example... Polenta and Faina (Don't know if Faina is the name given in Italy or not, it's chickpea flour made into a thin doung then sliced like pizza that HERE goes WITH Pizza)... but the whole Panna and even Olive oil didn't catch up, I mean because I'm descendant of Italians and I like to learn about those roots I tend to almost only use Olive Oil but to find a good one here is hell...
I was just going to suggest the same thing. In Brazil, I can't find heavy cream either, or butter, nor fresh milk, easily. I suggest either A) it gets shipped to other countries where it has more value, B) folks can't afford it, or C) a mix of both A and B, and folks have got used to it so they don't miss it. Most of the milk is UHT in boxes and folks use margarine.
@@agushex the name of the chickpea flour flat thing is FARINATA when it's cooked thin in the oven or PANISSA when it's cooked like polenta and then sliced and fried. Both typical from Liguria, the region with Genova
Actually Panna is not so common in northern Italy as well. It is much more common butter. It's true it wasn't used olive oil (olives doesn't grow well in the North) but usually the farmers that had cows (this of course in the past, not now) used the cream from the milk to do butter, because as you can keep it longer it was a better business. So in the tradition of the cuisine of northern Italy you find a lot of butter and sometimes lard as a source of fat in the dishes, but rarely cream. I can recall easily my grandma (born in 1913) cooking almost everything with butter, but almost nothing with cream
Gives a smile every time. The Scallopina recipe with pana really looks like a french classic "escalope à la crème" from Normandy, where cream basically grows on trees 🤣
Now, I need to go back to that alfredo recipe you're talking about. When I left for college, as a graduation present, my mom gave me this book called "Where's Mom Now that I Need Her?" It's full of cleaning tips, recipes, quick diagnosis of, "why do I feel like crap?", etc.; basically, all the stuff growing up that you'd say, "Hey Mom...". (There's a dad version too with mechanical stuff as well.) Anyway, within it, is the SOLE example I've ever seen in a cookbook where they explicitly state that "true alfredo" doesn't use cream. It was something like 2C of grated cheese to a whole stick of butter, and was SO rich, but absolutely delicious. I haven't made it in years. Might have to give it a shot. After I find your other video, I'm going to dig the cookbook out and compare them to see how they match up.
We usually use panna da cucina in a pasta dish when the ingredient is really dry, like porcini mushrooms or prosciutto cotto. Rest of the time it is really unused for the simple fact that panna is used in cold climates when you can't grow olive oil lol only the north uses it and not even that much
Yes but I would add that due to the lack of Sun we don't also have tasty delicate fresh tomatoes and veggies or fresh fish. We have lots of heavy strong flavoured food like Gorgonzola cheese, starchy food like mais and rice and fatty pig meats or wild animals that go well with panna bc it's hard to cover the taste of these strong flavours. We do use tomatoe sauce but when I look at Eva southern cooking I'm shocked by the amount and quantity in every dish. I think in the North we are also more contained with food in general. You can eat a lot in the North but I think you'll have a higher chance of loosing kilos up here.
I love watching your videos as an spaniard. Its just incredible how "brothered" are italian and spanish kitchens (except for pasta, You are masters at it), but we use common ingredients as well as cooking methods and have same tastes hahahaha
No......they are rooted in French cuisine. I'd like to see Ava try some cream sauces in New Orleans cuisine.....non Italian food, and see if she likes them....
English cooking only really uses cream for desserts, its french food that is guilty of abusing cream the most. i used to work in a french restaurant with a french head chef and literally every dish on the menu except the salads contained cream
Eva you should make "pennette alla vodka e salmone affumicato" for Harper, it's such a simple decadent 80s Italian dish and has tons of panna in it ✨ btw love your vids guys
Ormai aspetto il loro video della domenica come una partita dell'Italia agli Europei! Comunque Eva, da umbro, le nostre penne alla norcina (panna e salsicce) è da cappottarsi!
I love Harper and Eva's videos. They are amazing. Here something needs to clarified. I am Italian and I now live in the US. Actually I have some Calabrese heritage as Eva does. But I was raised in the North of Italy for 30 years. So I was exposed to Northern cousine as well as Southern. 1) Panna da cucina is 100% homogenized cream. It is widely used in Northern Italian cuisine , not much (VERY LITTLE) in the South of Italy (that is why I believe Eva is not aware of it). 2) what Eva made and calls "panna da cucina" is not. What she made is some hybrid of Panna Vegetale (sold in Italy with that name). Panna Vegetale is a 'fake'cream made by vegetable oil and a nut milk (like soy milk or similar). So it is actually vegan. And that is not called "panna da cucina". Actually in Italy it would be illegal to call "panna da cucina" a product that does not contain cream.
Thank you! As a student in Rome in the late 80's I lived on Panna! Scarfed that stuff up like crazy! Taught how to prepare it with spaghetti by an Italian and we ate boatloads of it with probably more parm than legally allowed in Italia! Can't get it easily here and regular cream snuffs out the cheese! Now I can prepare it from scratch so thanks Eva! I know this was difficult hee hee!
Chefs around the world try to incorporate as much of the local ingredients as possible.Countries with an abundance of grass and cattle have lots of cream. Northern Europe, Northern USA, Canada, Argentina. I notice Eva and chefs around the world use a lot of butter made from......you guessed it, cream. I grew up on a dairy farm and love the taste of cream, freshly made butter and putting fresh cream on desserts like chocolate cake.. But having tasted cream around the world it is not all created equal. For example the Jerseys in France make some of the best cream in the world because of their diet but the buffalo cream in Georgia( Eastern Europe) is amazing and is to die for. Keep up the great work creating much watch YT videos!
Italy has one of the best butters I've ever eaten - Beppino Occelli. It's right up there with Bordier from France. Beppino Occelli is from Piedmont, so that's alpine and kind of Franco- Germanic influenced.
Con la panna c'è anche il filetto al pepe verde che non è male (se piace la panna ovviamente). E grazie per la ricetta per far la panna da cucina in casa :) non pensavo fosse cosi semplice!
Just discovered this channel and can't get enough! The blend humor, culture, human joy and of course amazing recipes is just perfect. When Eva comes out with her cookbook (I say when, not if because it's only a matter of time) you bet I'll be one of the first buyers!
You guys are AMAZING! You brighten my Sunday every week. Thank you SO much! Unemployed due to Covid at the moment but once $$ come back, Definitely want to do one of your trips to Italy. I lived in France for a couple years but have never been to Italy. I would love to see a complete coffee drink episode! Again, Thank you!
I just love how honest Eva is. If she likes it, she says that it's good. If she doesn't like it, she doesn't like it, even if that means admitting that she doesn't like some Italian dishes.
I watch your channel for many reasons, but one of my favorite reasons is waiting in anticipation what kind of facial expression Eva is going to give us. Priceless! Hilarious!
I never liked cream in coffee, in pasta or in any sauce. I empathize with Eva. I have to admit, though, that the Panna da cucina dish did look better than the cream dish in the beginning of the video. If cream belongs anywhere it’s in a cold dessert. And raspberries are my favorite fruit in any situation. I might try that.
@@sophiamonet7350 I don’t know why but it nauseates me. Frozen cream is not as bad. I don’t even like the taste of butter. I do like the texture like in brownies. But butter cookies. .. yech. I know. I’m weird. 😂😂😂
@@rini6 absolutely! I used to hate olives when I was younger - especially the ones with the stones in them. Now I eat them practically every day and love them! 😝
Thanks you two. I'm told by the butcher here panna de cucina is a must for the way they make pasta alla norcia in this part of Umbria. The first time I tried it I was shocked at what came out of the box, so I tried to thin it by adding a little milk. But thank to your video, I can make my second attempt with more confidence. Again, thanks.
All these Italian recipes make me glad to know i will be leaving next week for Portofino and then a fortnight later going back to italy for 2 weeks more. Plus i get Eva’s aversion to cream as my wife hates it too.
Ah, a proper panna cotta is delicious - a popular dessert choice in Italian restaurants here in the UK. The cream here in the UK is delicious, and I admit that I do stray from 'authentic Italian' on one recipe and use a little double cream in one 'Italian-type' dish. I use thick sliced fresh brown (chestnut) mushrooms (sauteed in olive oil and butter), a small fine diced onion, white wine, a fresh sprig of rosemary, clove of garlic, thyme and grated nutmeg, parmigiano reggiano, freshly chopped parsley, freshly ground black pepper with either penne, conchiglioni, or fettucini. It's a delicious easy dinner dish. If you want to try, here's my recipe for 2 plates - it takes about 15-20 mins start to finish: - Add the fine diced onion to a frying pan and sautee in olive oil with the sprig (3 inch/6cm) of fresh rosemary. - As the onions go from translucent and start to go golden add the fine chopped/squeezed garlic. - After a minute or two add a knob of butter, when it melts and starts bubbling add some ground black pepper and ground sea salt and the (6-7) sliced mushrooms, sauteeing until they're turning golden. - Add the thyme (quarter teaspoon of dry or fresh) and half a glass (c100ml) of white wine. You can also use dry vermouth (Martini) or even white wine vinegar mixed with water. Cook off the alcohol. Then let it simmer on a low heat with a lid on for 5 mins or so. - Meanwhile add the pasta to boiling salted water. If the mushroom liqour evaporates, just add a little pasta water. - Just before the pasta is ready, remove the stalk of rosemary from the mushroom pan (OK if the rosemary leaves remain). - Add about 70ml of double cream, grate in a handful of parmigiano, and fine grate some nutmeg (0.3-0.5) of a nut and stir in off the heat then back on the heat for a few mins. It will turn from white to a nice beige. - When the pasta is ready, strain and keep some pasta water. Add some pasta water to thin the sauce and stir in the pasta. - Add some freshly chopped parsley (keeping a little back) and then turn off the heat. - Serve into a pasta bowl with a twist of black pepper, a small/fine drizzle of extra virgin olive oil, some fresh chopped parsley sprinkled, and some freshly grated parmigiano.
Thank you both for always sharing your recipes with us! Now that you have joined the cool club and moved to Arizona (hello from Phoenix!), you two should do a video where Eva tries all the foodie spots for Mexican cuisine.
In Milan, I first saw cream used in savory dishes in the 1960s. In many restaurants appeared the "Pasta of the house". These were the leftovers of ragu and other sauces (bottom of the roast in casserole, amatriciana, sausage sauces, a little peas, etc.) sautéed in a pan with pasta and cream. This last was put on to mask the fact that they were leftovers. It looked like vomiting from a nursing infant. A Milano, ho visto per la prima volta la panna usata in piatti salati negli anni Sessanta. In molti ristoranti comparve la "Pasta della casa". Si trattava degli avanzi del ragu e di altri sughi (fondo dell'arrosto in casseruola, amatriciana, sughi di salsiccia, un poco di piselli ecc.) saltati in padella con pasta e panna. Questa ultima era messa per mascherare il fatto che si trattava di avanzi. Sembrava vomito di lattante in via di svezzamento.
During the First World War, Italian soldiers massaged their feet with cream, then put on their socks. This was to avoid chilblains on the feet during the winter war in the mountains.
Knorr Parma Rosa Sauce (a dry packet) just kicks butt with friends and family. Al dente Pasta + Knorr Parma Rosa + condensed milk (not sweet) + fresh Parm Regg + good olive oil is....heaven on earth. That is my favorite pasta out of 40+ I know. They sell tons of this stuff so tell me if I'm wrong. The recipe here has both olive fat and milk fat so Panna is covered here. (I have no financial interest in Knorr products other than my lifelong addiction to some of them)
Spaghetti with ketchup and cheese, served with a bit of golden brown butter and a glass of milk. The most iconic meal of my childhood. Oh ... the spaghetti must be boiled well past the "al dente" stage, just the way my kids love them. This is Spaghetti as it was most often served in "Good Old" Socialistic Czechoslovakia. When I traveled abroad at the very end of 1980s I was very surprised to find out that ketchup on spaghetti was considered barbaric. I couldn't imagine anything else on my spaghetti ;-)
I gotta say- pretending to be ignorant about everything Italian is a remarkable ruse to continue getting Ava cooking in the kitchen all day, every day! Genius!!
To think about it, it's really funny, as Harper said in Italy there even are two or three types of Panna da Cucina on the shelves, I've got three packets of panna in the pantry myself, but do we use it? NO, NEVER! Or hardly ever, might with some ethnic dish, but never ever in our cuisine.. but we do have it.. you never know, might need it, one of those things...
Yes it's true. I have sometimes Panna in the fridge (usually for dishes that are not Italian as you said) and most times a close package goes bad (and usually it takes long time to do that) just because I don't use it.
I love Panna da Cucina for Risotto alla crema di Scampi and pasta alla boscaiola, today Iearn how to make panna da cucina fatta in casa , you are my Italian cooking Guru. GRAZIE Eva and Harper.
In Italy when you put the cream/panna da cucina in a dish, that means that your dish sucks ahahah, Tortellini must be done without cream/panna , if you want smthg that reminds of it, you can make tortellini with butter sage and parmigiano reggiano.. or with the tomato sauce/sugo di pomodoro.. or ragù.. these are the only way where your tortellino become a King
A Bologna i tortellini si mangiano in brodo o con crema di parmigiano. Se vai a Bologna e chiedi tortellini al ragù, tortellini al pomodoro o tortellini panna prosciutto e piselli, ti guardano male.
I am an Italian who has lived in Canada for 20 years now. Panna da cucina is something that I have missed!!!!! as I could rarely if ever buy it here. I am so excited to find out I can make it!! Grazie mille Eva!
I think watching Eva‘s face when she eats something she doesn’t like, is as much fun as watching Harper‘s face when he eats something that he does like!
Hiii harper and Eva, as a foreigner now I'm really getting to know the principle of italian food , at its heart italian food is Mediterranean cuisine , so people take fresh produce of top quality and prepair it simply , so that the taste of the ingredient shines , if the produce is really good then there is no need to cover it up with cream or sauces 😀
in french we call it Blanc Mangé... milk with costard and sugar. you can make little pouding or pie cover it with what ever fruits or home made jam you want. Oh and don't forget the Nutmeg on it
I watch so many italian dishes videos, my conclusion is that italian cuisine is actually super simple and easy. However, because the ingredients is so simple, you want the ingredients to be in absolute best quality as posible. Italians really love the natural taste of every ingredients in the dishes, which is why the ingredients have to be in good quality and why italian hate cream on their dishes because it will ruin the flavour of other ingredients
Can you please make a video where u walk us through the dishes they make in each region/city in Italy? Would be cool to learn stuff we have never heard of before
There are 20 regions in Italy...88 provinces...and a total of 7904 municipalities...I think the reasonable thing to possibiy do would be to choose one first course, one second and one dessert among the many (help me say *many*) that each region (subregion, province, city, town, village..) traditionally has, and make a video for each region. This would already be a 20 videos - 60 recipes project involving quite a bit of research and choice! In any more comprehensive way it would take a lifetime, poor them!
Tortellini, the best way to go is broth. Harper, in Italy we have many and many packs of "Panna" in the stores why Panna have a large use in Pastry. You have taste the "Pannacotta" right now, but the Panna is wide used as primary ingredient to make "Panna montata" .
I don't like cream either. There's people who add panna in tortellini, pasta al prosciutto or pasta al salmone though it's not required but this is not the rule. I think tortellini taste much better with soup.
@@onorevolenullazzo4210 😂😂😂 infatti ho scritto proprio che c'è chi la mette nei tortellini anche se non è la regola. Viva i tortellini in brodo, anche se con sto caldo meglio con la panna, per chi la può mangiare. 😁
Italian here. I don't like panna da cucina neither and I never use it since it covers all of the other flavours. If you know how to cook, you're gonna be able to create a "sauce" without panna da cucina but just using a bit of water taken from the pasta pan! I've also to admit that when I was studying at university, I used to use philadelphia cheese in the same way panna the cucina is used 🤣 thanks for the video, Eva and Harper!
@1NewMe Something like this doesn't need to be said. It's fine you believe in dressing modestly, nothing to "not like you " about, however bad manners ate somewhat off-putting to most of us. Keep your negative critiques inside your head, and perhaps you'll find that you become more popular. BTW, Christians don't specifically have the market cornered on modesty, as Orthodox Jews came first with Tznius/Tzniut. I suspect there are some agnostics and atheists who feel more comfortable when modestly dressed as well... To each her own.
Thank you for the explanation! In canada we have whipping cream like in the USA but we also have cooking cream which is closer to the panna da cucina.💕
I know what it means. My grandma taught me when I was a little girl. But thanks for the spelling. She was Neopolitan. And the accent was different. It was a long time ago. Ho Capito.
Growing up my friend Giovanni moved from Switzerland, his mom was from Milano and his dad was Swiss. His mom‘s lasagna that I truly love even to this day and God rest her soul she’s passed on ,it’s probably my favorite lasagna. She made a white sauce with cheese so it was basically a Mornay but she used heavy cream when she did it, for the white layer ,but I imagine the closer you get to the Swiss and Austrian and French border the more heavy cream you probably use in Italy
I'm from the North, we use panna to make sauces that usually have mushroom, spinach or salmon. Actually maybe different kinds of veggies like zucchini, radicchio and peas. The thing we never do is have both tomatoe sauce and panna sauce. Tomatoe Acid and lactose. One kills the other. My stomach hurts just thinking about it.
I agree with Eva about the Panna Cotta, because she used gelatin to solidify the cream. I much prefer the Spanish/French version that uses Eggs to solidify the cream. Custard or Flan. The Dishes with only Cream, I didn't see where she salted the cream; that's why it would hide the flavors.
I learned a lot on this one. Thank you! I'm with you Eva. I don't like cream at all and never use it in my cooking. If I really need to, I'd use Mascarpone instead. Besides, here in Germany, like in America, they drench everything in cream and I can't handle it. 😀😀😀
devo provare la tua ricetta di panna cotta, a me la panna piace solo nei dolci, ma la panna cotta mi è sembrata sempre noiosa niente di che diciamo ma la proverò solo per curiosità e per assaggiare quella salsina di frutti di bosco che non si vede per niente male :)
I’m so confused. I looked up that Sterilgarda brand of panna da cucina and it’s just UHT pasteurised cream with carrageenan as a stabiliser. I really doubt that Italians would use that “mayonnaise” in place of real cream.
@Taylor Fales I must say, sunflower pil whipped into milk does not seem appealing in the least. However, to be fair, real mayonnaise is made of egg yoljs and an acid in addition to the oil used. Often a bit of mustard, lemon juice, or lime juice is added as well.
You're right, as an italian living in Italy i can guarantee the "panna da cucina" you can find in grocery stores have the ingredients you wrote. On the other hand the consistence (oil+milk) is very similar. PLUS: in Italy supermarket you can find two kind of "panna" 1. UHT CREAM 2. FRESH CREAM that has a more liquid consistency and you can use both to cook or you can make whipped cream
My wife and i love Panna Cotta. It's an easy and quick dessert which amazed everyone i served it to. In Austria and Germany we use a lot of panna, cream or as we call it Schlagobers, escpecially in sauces. Because of its high percentage of fat it is surely not for someone who's on diet but i guess they are not watching your channel either *lol*
Exactly: You curdle the milk and get the cheese. From the serum (by-product of cheese processing) you make the "ricotta", managing to recover many of the nutrients. The part that still remains is used for animal feeding.
I found this so interesting! La mia suocera, my mother in law, had a strong distaste for dairy. I am a milk drinker, and bless Her heart, she kept a glass in her cupboard just for me, no matter how well washed, for her, it always had a ‘puzza di latte’ it stunk of milk! She also couldn’t stomach ricotta or mozzarella, because to me, they taste of the freshest, most delicious milk! Born and raised in Ischia, She lived in Napoli for some years before migrating to Australia, and returning to her home on Ischia when her children were married and settled. She would make pizza without cheese. The one cheese she ate and loved, was parmigiano. I learnt so much from Her, I miss her every day. One thing, which always brings such mixed and strong opinions from people, but I loved, was that at the table, everyone ate together. This included babies, so it was expected that as young mothers, my sister in law and myself, were expected to breast feed, because we were eating and it’s a social thing, and the babies should join us! As I was the second daughter in law, I entered an established routine at Sunday lunch. We would sit, on either side of Father in Law, and feed our babies, and Father in Law would cut our meat or do whatever was needed so we could eat with one hand. One memory that I hold so sweetly was a day He had gone into the country and returned with a box of the sweetest peaches. Although sweets were not the usual ending to a meal, unless it was someone’s birthday, fresh fruit often was but that day, Father in Law, peeled peaches and filled our glasses with small pieces, sprinkled sugar, though the peaches were so naturally sweet they didn’t need it, then filled the glass with the table white wine. It was delicious, both because the peaches were amazing, but the love and absolute lack of self consciousness He did this for us.
Eva scusa ma che panna usate in Calabria?! La panna che compriamo qui al nord al supermercato è esattamente identica a quella che si trova in America e ci cuciniamo abitualmente... devo dire che stavolta sono rimasta con un grande punto interrogativo... ma quella che tu chiami panna da cucina... che roba è?
Credo di aver capito che per panna da cucina si intende la panna che si trova confezionata, tipo” panna chef” , a lunga conservazione, mentre la panna assimilabile alla cream è quella che da noi si chiama panna liquida, che è un prodotto fresco. La differenza è, oltre che nella durata, nella consistenza.
Ah.. Ma allora ci sono persone che usano davvero quella roba chimica lì?? Io pensavo la usassero tipo solo gli studenti e chi non sa cucinare. Io ho sempre usato la panna fresca. Panna Elena per qualsiasi preparazione dolce o salata. La panna chef mi fa ribrezzo così come la besciamella già pronta
Comunque panna Elena è UHT e scrivono da montare e da cucina. Quindi la panna da cucina è panna comunissima esattamente come la heavy cream. Tutto il resto sono solo cose chimiche
Fact. I was born in Toronto Canada to Calabrian parents who immigrated to Canada in the late 50's. Growing up, cream, panna cotta or whatever you want to call it, never once found it's way into our house, lol
this idea that Italians don't use cream is BS. There are just massive regional differences in its use. Southern Italians tend to not use much dairy in cooking apart from the hard cheeses (pecorino etc.) because the climate was not hospitable to rising cows. Instead they raised sheep and pigs. So fats tend to be either olive oil or lard. In northern Italy, it is much easier to raise cows, and you'll tend to find more use of cream and butter. Panna vs 'cream' is just about the % of milk fat in the product. Panna is closer to what Americans would call 'light cream' (18-30% milk fat) or half and half that has been whipped to a thicker consistency. What Americans call cream has >35% milk fat and can be close to 50% (heavy cream). All Eva did was take whole milk and add additional fat in the form of olive oil and blended it, which emulsifies the fat and thickens it (i.e. whipping air into it). Depending on how much fat you add you'll either end up with panna or 'cream'.
harper your beautiful wife is a superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr genius and superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr smart mamma mia what a couple of superrrrrrrrrrrrrrrr stars both are wowwwwwwwwwwwwwwwwwwwwwwwwwwwww
Wow! My mom who was born and raised in Italy actually did use whipping cream in some dishes in America. I was surprised when Italians online would complain about using cream in dishes. Now it makes a lot more sense. I can definitely see how panna di cucina would be better than whipping cream. I guess my mom used the only version of cream available to her in stores. That’s probably how it became a thing among Italian immigrants and their descendants in America. Grazie tanto per aver girato questo video!
Just so y'all know they don't speak for all Italians 😂 My grandma came from a huge Roman Catholic Italian family (my grandma actually had 14 siblings but sadly two siblings passed away one was just a baby and the other was only 2 and my grandma was the youngest) and her mom was from Italy so my great grandma and a lot of what they do on this channel is different from what my great grandma did, different from what my grandma and dad told me and even when I went to Italy a few years ago things were different (and no I didn't stay in the touristy areas- whenever I travel I try to stay away from tourist spots so I can actually see the real place i'm visiting). Not saying this channel does that but I kinda get that vibe 🤷🏻♀️ Either way I like this channel and i'm really proud of my Italian heritage 💕
@@anthonysherman2134 "Dubito ergo sum". But, allow me to tell you, the authoritativeness (competence not authority ...) of Eva when she talks about "Italian cuisine" (and on this concept, there are many open discussions) is recognized by many Italians who have a good knowledge of the preparation of those dishes . If you don't find their statements, maybe it's because you hardly know Italy and Italian cuisine and you have not managed to understand the references that Eva has often mentioned.
watching this video and I couldn't help but think of the lyric from "Blackhole Sun" "Call my name Through the cream And I'll hear you scream again" -Chris Cornell
Eva, I just want you to know, that I am forever grateful for your recipes and your lesson in Italian cuisine. Thank you!
Well said, Julia Bishop! Ava is a treasure! They look so happy and relaxed in their new home! ❤️
Me too! When I was 16, I took a trip to Italy with my school. It was my first time ever out of the country and I jumped at the chance because there was no other way I would have had the opportunity to take an international trip. Anyway, it changed my life. It turned everything I ever knew about food inside out and blew my mind! I fell in love with the concept of simple cooking, with fresh, in season ingredients. After having my daughter, I got sidetracked and admittedly started cooking and eating for convenience instead of making it a labor of love like it should be. BUT- Eva and Harper have reawakened my love for Italian food and culture. Thank you! My daughter's and my health thank you too!
Sotizzo
As a neapolitan, I use panna when:
- I don't want to cook
- I have nothing else in the pantry or in the fridge
- I want to feel bad about myself 😂
Result: pasta with cream, tuna and peas/mushrooms/whatever I can find in the kitchen.
I remember trying to find panna in a store in Naples. The guy looked at me like I was from mars lol
@@ONTHEPASSWITHMAX That's weird. Perhaps, he didn't understand what you were looking for or he was already imagining how you were going to use it and preferred to play dumb in order for you not to find it 😂. We do have it, but it's usually a small section of a shelf near the milk. It's not really a thing.
In Portugal, instead, they LOVE cream. They put it EVERYWHERE and in the stores they have an entire area dedicated to it. It comes in many flavours ("Carbonara" included 😡) and it is very liquid, because it is used to make sauces. I was so shocked when I moved there that I took photos and sent them to everybody I knew 😅😂
@@dustscintille42 He probably didn't understand. But I made dinner with some local san marzanos and some cheese. I'm glad I didnt find the cream lol!
@@ONTHEPASSWITHMAX I am glad too! 😂
@@dustscintille42 I'm a simple man, I see Portugal and I say Caralho! ahahah
As a portuguese I must say, we ONLY use cream on desserts, some cod dishes and a dish similar to the beef one that Eva made.
But it's not a staple of Portuguese Food.
As an Italian born and raised in north Italy, I can tell you that panna makes some of my favorite dishes EVER…
1 - the classic TORTELLINI PANNA E PROSCIUTTO (glad you put it in the video Cus it’s super easy and it bangs! Lol even tho I don’t really like PISELLI tbh but still)
2 - SPAGHETTI PANNA E SALMONE AFFUMICATO
3 - TAGLIATELLE ALLA VERNACCIA (Sardinian recipe, my mum is from Sardegna)
I personally love panna, however yes true it’s not the most popular sauce in Italy but I do love it!
Un saluto da Oristano, io la vernaccia la uso moltissimo in cucina!
I'm argentinian where more than half of our population has italian ancestors; italian recipes has been altered here too, mainly because ingredients are different but also original recipes were lost due to language differences during the immigration, so every video from you both is pure gold! Thank you so much.
Southern Italians usually don’t like panna at all, an ingredient not used in the typical southern cuisine, completely substituted with olive oil. In the North where olives don’t grow (except for some areas) and cows are breed, panna is a little more present in the traditional dishes and generally more accepted, but only for some dishes.
Questo forse nel 1800 (mi risulta che al sud allevino un gran numero di bovini per lo meno per fare le famose mozzarelle di bufala.....che è pur sempre una cow). Idem per olio d’oliva (che si produce in tutta la Liguria, lago di Garda, Romagna, ecc).
I find it weird how my ancestors bring so much stuff from northern Italy (mainly Genova, like my grand grand father) to Argentina, like for example... Polenta and Faina (Don't know if Faina is the name given in Italy or not, it's chickpea flour made into a thin doung then sliced like pizza that HERE goes WITH Pizza)... but the whole Panna and even Olive oil didn't catch up, I mean because I'm descendant of Italians and I like to learn about those roots I tend to almost only use Olive Oil but to find a good one here is hell...
I was just going to suggest the same thing. In Brazil, I can't find heavy cream either, or butter, nor fresh milk, easily. I suggest either A) it gets shipped to other countries where it has more value, B) folks can't afford it, or C) a mix of both A and B, and folks have got used to it so they don't miss it. Most of the milk is UHT in boxes and folks use margarine.
@@agushex the name of the chickpea flour flat thing is FARINATA when it's cooked thin in the oven or PANISSA when it's cooked like polenta and then sliced and fried. Both typical from Liguria, the region with Genova
Actually Panna is not so common in northern Italy as well. It is much more common butter. It's true it wasn't used olive oil (olives doesn't grow well in the North) but usually the farmers that had cows (this of course in the past, not now) used the cream from the milk to do butter, because as you can keep it longer it was a better business. So in the tradition of the cuisine of northern Italy you find a lot of butter and sometimes lard as a source of fat in the dishes, but rarely cream. I can recall easily my grandma (born in 1913) cooking almost everything with butter, but almost nothing with cream
LIE DETECTOR TEST: Something that will never be used on Eva, her face says it all.
Gives a smile every time. The Scallopina recipe with pana really looks like a french classic "escalope à la crème" from Normandy, where cream basically grows on trees 🤣
True. France and Italy influence each other on food at least since Romans had in Rome oysters from Bretagne.
scaloppina*
I mean, it's pretty evident that "scaloppina" and "escalope" have the same origin ;)
My inner voice now speaks in Eva’s accent.
Yes. 100% yes
and you're better for it
Same lol
Now, I need to go back to that alfredo recipe you're talking about.
When I left for college, as a graduation present, my mom gave me this book called "Where's Mom Now that I Need Her?" It's full of cleaning tips, recipes, quick diagnosis of, "why do I feel like crap?", etc.; basically, all the stuff growing up that you'd say, "Hey Mom...". (There's a dad version too with mechanical stuff as well.)
Anyway, within it, is the SOLE example I've ever seen in a cookbook where they explicitly state that "true alfredo" doesn't use cream. It was something like 2C of grated cheese to a whole stick of butter, and was SO rich, but absolutely delicious. I haven't made it in years. Might have to give it a shot.
After I find your other video, I'm going to dig the cookbook out and compare them to see how they match up.
We usually use panna da cucina in a pasta dish when the ingredient is really dry, like porcini mushrooms or prosciutto cotto. Rest of the time it is really unused for the simple fact that panna is used in cold climates when you can't grow olive oil lol only the north uses it and not even that much
As a Northern Italian... we just hop over to Liguria every summer and stock up on olive oil.
@@ptrinch LOL
Yeah I think that in Northern Italy it's not used a lot because their historical substitute for olive oil is butter, not panna
@@thetemptedvida8650 it's exactly that, it's just common sense, we use olive oil because we can grow it lol france and germany don't.
Yes but I would add that due to the lack of Sun we don't also have tasty delicate fresh tomatoes and veggies or fresh fish. We have lots of heavy strong flavoured food like Gorgonzola cheese, starchy food like mais and rice and fatty pig meats or wild animals that go well with panna bc it's hard to cover the taste of these strong flavours. We do use tomatoe sauce but when I look at Eva southern cooking I'm shocked by the amount and quantity in every dish. I think in the North we are also more contained with food in general. You can eat a lot in the North but I think you'll have a higher chance of loosing kilos up here.
Eva: “here’s some tortellini I whipped up for lunch!”
Me: “here’s some crackers and peanut butter for lunch!”
Pasta Grammar definitely #lifegoals
I love watching your videos as an spaniard. Its just incredible how "brothered" are italian and spanish kitchens (except for pasta, You are masters at it), but we use common ingredients as well as cooking methods and have same tastes hahahaha
Let's face it, cream sauces are an American thing that comes from English and German cooking originally.
I agree we use it a lot in Germany lol
No......they are rooted in French cuisine. I'd like to see Ava try some cream sauces in New Orleans cuisine.....non Italian food, and see if she likes them....
English cooking only really uses cream for desserts, its french food that is guilty of abusing cream the most. i used to work in a french restaurant with a french head chef and literally every dish on the menu except the salads contained cream
I’d say it’s northern French cooking that uses a lot of cream sauces, such as from Normandy or Picardy or Lorraine.
Northern countries in general. That's the home of cows and gravies.
Ever try to milk a pig?
The big problem with Italian food: After a meal, a week later you're hungry again...
You see so much Panna in Italian grocery stores because nobody ever buys it.
Excellent point!
😂😂😂
Troppo vero haha
giusto!!!!!! ahahahahahahah
la vedo pure io sugli scaffali...ma li resta :-)
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
You two guys have opened my eyes to real Italian cuisine nothing fancy just delicious exactly like Mexican food. Muchisimas gracias
Eva you should make "pennette alla vodka e salmone affumicato" for Harper, it's such a simple decadent 80s Italian dish and has tons of panna in it ✨ btw love your vids guys
Or even tagliatelle ai funghi porcini, panna city hahaha p.s.: great cooking as usual
It is not "decadent" Lol
@@albebelt3013 decadent in food means more or less "luxurious", not used often, but it's used.
As Uncle Roger said in his "weedjio" today, "Cream makes Italians CRY"😭
Ormai aspetto il loro video della domenica come una partita dell'Italia agli Europei! Comunque Eva, da umbro, le nostre penne alla norcina (panna e salsicce) è da cappottarsi!
Stavo cercando un commento del genere per evitare la ripetizione 😂
Sarebbe stato bello vedere un bel piatto di penne alla Norcina
Esatto!!!!!!
Dovrò provarle, anche se come Eva non amo la panna
I always crack up with Eva’s facial expressions. 😂Hey Eva, thank you for making this sacrifice for us. You two are too fun!! ❤️❤️🤗🤗
That is mayonnaise
Interesting experience to see Eva not like something Italian.
Oh that's nothing. Cream? My sister does not like cheese. At all. Almost. Well except for mascarpone of course - tiramisù ‐ and mozzarella - pizza.
I think It Is because She Is from south of Italy. My grandfather was fron Sicily and he did not use the butter...
Unlucky is quite common in Italy
but she’s right. tortellini alla panna sono disgustosi e basta…
@@supertobino Vieni a Bologna e ne riparliamo, se non ti piacciono fatti tuoi, se dici che sono disgustosi mi dispiace ma non capisci molto di cucina
I love Harper and Eva's videos. They are amazing.
Here something needs to clarified.
I am Italian and I now live in the US. Actually I have some Calabrese heritage as Eva does. But I was raised in the North of Italy for 30 years. So I was exposed to Northern cousine as well as Southern.
1) Panna da cucina is 100% homogenized cream. It is widely used in Northern Italian cuisine , not much (VERY LITTLE) in the South of Italy (that is why I believe Eva is not aware of it).
2) what Eva made and calls "panna da cucina" is not. What she made is some hybrid of Panna Vegetale (sold in Italy with that name). Panna Vegetale is a 'fake'cream made by vegetable oil and a nut milk (like soy milk or similar). So it is actually vegan. And that is not called "panna da cucina".
Actually in Italy it would be illegal to call "panna da cucina" a product that does not contain cream.
Thank you! As a student in Rome in the late 80's I lived on Panna! Scarfed that stuff up like crazy! Taught how to prepare it with spaghetti by an Italian and we ate boatloads of it with probably more parm than legally allowed in Italia! Can't get it easily here and regular cream snuffs out the cheese! Now I can prepare it from scratch so thanks Eva! I know this was difficult hee hee!
Chefs around the world try to incorporate as much of the local ingredients as possible.Countries with an abundance of grass and cattle have lots of cream. Northern Europe, Northern USA, Canada, Argentina. I notice Eva and chefs around the world use a lot of butter made from......you guessed it, cream. I grew up on a dairy farm and love the taste of cream, freshly made butter and putting fresh cream on desserts like chocolate cake.. But having tasted cream around the world it is not all created equal. For example the Jerseys in France make some of the best cream in the world because of their diet but the buffalo cream in Georgia( Eastern Europe) is amazing and is to die for. Keep up the great work creating much watch YT videos!
Italy has one of the best butters I've ever eaten - Beppino Occelli. It's right up there with Bordier from France. Beppino Occelli is from Piedmont, so that's alpine and kind of Franco- Germanic influenced.
Con la panna c'è anche il filetto al pepe verde che non è male (se piace la panna ovviamente). E grazie per la ricetta per far la panna da cucina in casa :) non pensavo fosse cosi semplice!
D'accordo. A nice pepper salsa made with white peppercorns and cream . ideal on on a steak or Osso Buco.
Harper: we want the truth!
Eva: You can’t handle the truth.
Harper: The truth is delicious.
Just discovered this channel and can't get enough! The blend humor, culture, human joy and of course amazing recipes is just perfect. When Eva comes out with her cookbook (I say when, not if because it's only a matter of time) you bet I'll be one of the first buyers!
In India they sell panna da cucina under the name of "veg mayonnaise"😂
It'isnt true Amulya, Nilgiris and other they make creme. Veg mayonnaise is with vinegar or lemon.
Well they shouldn’t put milk in veg mayonnaise 😅
@@laraflati914 veg they use milk product ...the vegan no.
@@pieraspisso4265 but Mayonnaise is already vegetarian. No meat in mayonnaise.
@@SamsonGuest a lot of Indian vegetarians don't eat eggs, but milk products are ok.
You guys are AMAZING! You brighten my Sunday every week. Thank you SO much! Unemployed due to Covid at the moment but once $$ come back, Definitely want to do one of your trips to Italy. I lived in France for a couple years but have never been to Italy. I would love to see a complete coffee drink episode! Again, Thank you!
I didn't know anyone could hate cream. Its delicious and adds that little something to kick up any dish up a notch.
16:49 “Panna cotta” is one of the best and most famous Italian desserts in the world, even if Eva doesn't like it. :)
But it is a dessert! To bake it, you don't use "panna da cucina "! You are a bit confused.
@@saramurgia8367 Ma io parlavo del classico dessert panna cotta, non parlavo di “panna da cucina”. :)
I just love how honest Eva is. If she likes it, she says that it's good. If she doesn't like it, she doesn't like it, even if that means admitting that she doesn't like some Italian dishes.
It's not Sunday without Pasta Grammar 😍 Eva: I hate panna cotta too!!!!!
❤️❤️❤️😂😉
@@PastaGrammar Eva, have you ever used mascarpone in a savoury context? It works and you only need a bit.
For all the American viewers: IT CANNOT BE MORE AUTHENTIC THAN THIS!! Please listen to this girl if you want to cook like a real italian
I watch your channel for many reasons, but one of my favorite reasons is waiting in anticipation what kind of facial expression Eva is going to give us. Priceless! Hilarious!
That clip of Gino D’acampo! He’s an honorary Brit now 🇬🇧
Yep, that’s British tv for you
@@1newme425 I dont think so. He's a tv chef and personality these days. He may have been naughty before all that though.
@@1newme425 Ah really? Well, glad he turned himself around then and did something useful with his life :)
all those cooks r just a tv business products he and gordon,r jokes to cooking
I never liked cream in coffee, in pasta or in any sauce. I empathize with Eva. I have to admit, though, that the Panna da cucina dish did look better than the cream dish in the beginning of the video. If cream belongs anywhere it’s in a cold dessert. And raspberries are my favorite fruit in any situation. I might try that.
I do the keto diet on and off and love double cream in my coffee. It’s sooo yummy.
@@sophiamonet7350 I don’t know why but it nauseates me. Frozen cream is not as bad. I don’t even like the taste of butter. I do like the texture like in brownies. But butter cookies. .. yech. I know. I’m weird. 😂😂😂
@@rini6 nah you’re not weird, you just know what you do and don’t like. I can’t stand cakes with fruit and peel but people love them!
@@sophiamonet7350 Everyone has their own taste and that’s a good thing. 😃
@@rini6 absolutely! I used to hate olives when I was younger - especially the ones with the stones in them. Now I eat them practically every day and love them! 😝
I am so jealous of Eva’s hair. It is just too amazing.
Everyone in Normandy is hopping mad, and preparing to march all the way down to the border.
Thanks you two. I'm told by the butcher here panna de cucina is a must for the way they make pasta alla norcia in this part of Umbria. The first time I tried it I was shocked at what came out of the box, so I tried to thin it by adding a little milk. But thank to your video, I can make my second attempt with more confidence. Again, thanks.
All these Italian recipes make me glad to know i will be leaving next week for Portofino and then a fortnight later going back to italy for 2 weeks more. Plus i get Eva’s aversion to cream as my wife hates it too.
Her name is Eva, not Ava.
Thank you…I just corrected myself
Portofino is beautiful! Love that little place.
Ah, a proper panna cotta is delicious - a popular dessert choice in Italian restaurants here in the UK.
The cream here in the UK is delicious, and I admit that I do stray from 'authentic Italian' on one recipe and use a little double cream in one 'Italian-type' dish.
I use thick sliced fresh brown (chestnut) mushrooms (sauteed in olive oil and butter), a small fine diced onion, white wine, a fresh sprig of rosemary, clove of garlic, thyme and grated nutmeg, parmigiano reggiano, freshly chopped parsley, freshly ground black pepper with either penne, conchiglioni, or fettucini. It's a delicious easy dinner dish. If you want to try, here's my recipe for 2 plates - it takes about 15-20 mins start to finish:
- Add the fine diced onion to a frying pan and sautee in olive oil with the sprig (3 inch/6cm) of fresh rosemary.
- As the onions go from translucent and start to go golden add the fine chopped/squeezed garlic.
- After a minute or two add a knob of butter, when it melts and starts bubbling add some ground black pepper and ground sea salt and the (6-7) sliced mushrooms, sauteeing until they're turning golden.
- Add the thyme (quarter teaspoon of dry or fresh) and half a glass (c100ml) of white wine. You can also use dry vermouth (Martini) or even white wine vinegar mixed with water. Cook off the alcohol. Then let it simmer on a low heat with a lid on for 5 mins or so.
- Meanwhile add the pasta to boiling salted water. If the mushroom liqour evaporates, just add a little pasta water.
- Just before the pasta is ready, remove the stalk of rosemary from the mushroom pan (OK if the rosemary leaves remain).
- Add about 70ml of double cream, grate in a handful of parmigiano, and fine grate some nutmeg (0.3-0.5) of a nut and stir in off the heat then back on the heat for a few mins. It will turn from white to a nice beige.
- When the pasta is ready, strain and keep some pasta water. Add some pasta water to thin the sauce and stir in the pasta.
- Add some freshly chopped parsley (keeping a little back) and then turn off the heat.
- Serve into a pasta bowl with a twist of black pepper, a small/fine drizzle of extra virgin olive oil, some fresh chopped parsley sprinkled, and some freshly grated parmigiano.
Thank you both for always sharing your recipes with us! Now that you have joined the cool club and moved to Arizona (hello from Phoenix!), you two should do a video where Eva tries all the foodie spots for Mexican cuisine.
In Milan, I first saw cream used in savory dishes in the 1960s. In many restaurants appeared the "Pasta of the house". These were the leftovers of ragu and other sauces (bottom of the roast in casserole, amatriciana, sausage sauces, a little peas, etc.) sautéed in a pan with pasta and cream. This last was put on to mask the fact that they were leftovers. It looked like vomiting from a nursing infant.
A Milano, ho visto per la prima volta la panna usata in piatti salati negli anni Sessanta. In molti ristoranti comparve la "Pasta della casa". Si trattava degli avanzi del ragu e di altri sughi (fondo dell'arrosto in casseruola, amatriciana, sughi di salsiccia, un poco di piselli ecc.) saltati in padella con pasta e panna. Questa ultima era messa per mascherare il fatto che si trattava di avanzi. Sembrava vomito di lattante in via di svezzamento.
During the First World War, Italian soldiers massaged their feet with cream, then put on their socks. This was to avoid chilblains on the feet during the winter war in the mountains.
I bet their feet were absolutely stinking after a few hours
@@Lunatix246 better stinky than dead
Makes sense to me. The lipids and calcium probably helped things.
@@Lunatix246 That is a traditional rustic cheese.
@@smkh2890 ahhha
Knorr Parma Rosa Sauce (a dry packet) just kicks butt with friends and family. Al dente Pasta + Knorr Parma Rosa + condensed milk (not sweet) + fresh Parm Regg + good olive oil is....heaven on earth. That is my favorite pasta out of 40+ I know. They sell tons of this stuff so tell me if I'm wrong. The recipe here has both olive fat and milk fat so Panna is covered here. (I have no financial interest in Knorr products other than my lifelong addiction to some of them)
Harper stop tormenting your wife. What's next? Pizza with ketchup vs tomato sauce
Hahahahahaha, so funny.
Spaghetti with ketchup and cheese, served with a bit of golden brown butter and a glass of milk. The most iconic meal of my childhood. Oh ... the spaghetti must be boiled well past the "al dente" stage, just the way my kids love them.
This is Spaghetti as it was most often served in "Good Old" Socialistic Czechoslovakia.
When I traveled abroad at the very end of 1980s I was very surprised to find out that ketchup on spaghetti was considered barbaric. I couldn't imagine anything else on my spaghetti ;-)
Oh, do NOT give him ideas!
Have you seen some of their earlier episodes?? 😂 This is tame in comparison
@@avonlave Actually, I haven't seen them. I'm new to their channel
I gotta say- pretending to be ignorant about everything Italian is a remarkable ruse to continue getting Ava cooking in the kitchen all day, every day! Genius!!
To think about it, it's really funny, as Harper said in Italy there even are two or three types of Panna da Cucina on the shelves, I've got three packets of panna in the pantry myself, but do we use it? NO, NEVER! Or hardly ever, might with some ethnic dish, but never ever in our cuisine.. but we do have it.. you never know, might need it, one of those things...
Yes it's true. I have sometimes Panna in the fridge (usually for dishes that are not Italian as you said) and most times a close package goes bad (and usually it takes long time to do that) just because I don't use it.
I love Panna da Cucina for Risotto alla crema di Scampi and pasta alla boscaiola, today Iearn how to make panna da cucina fatta in casa , you are my Italian cooking Guru. GRAZIE Eva and Harper.
Eva - goes to hospital for eating too much Nutella
Also eva - I don't like panna cotta " it happens "😄😄😄😄😄
I didn't even know that Italians didn't like cream. That dish with the meat and mushrooms looked amazing!!!
In Italy when you put the cream/panna da cucina in a dish, that means that your dish sucks ahahah, Tortellini must be done without cream/panna , if you want smthg that reminds of it, you can make tortellini with butter sage and parmigiano reggiano.. or with the tomato sauce/sugo di pomodoro.. or ragù.. these are the only way where your tortellino become a King
Tortellini in Brodo!!!
A Bologna i tortellini si mangiano in brodo o con crema di parmigiano. Se vai a Bologna e chiedi tortellini al ragù, tortellini al pomodoro o tortellini panna prosciutto e piselli, ti guardano male.
I am an Italian who has lived in Canada for 20 years now. Panna da cucina is something that I have missed!!!!! as I could rarely if ever buy it here. I am so excited to find out I can make it!! Grazie mille Eva!
Tortellini panna e prosciutto cotto si mangia da fuori sede all’università ;)
Vi faccio annullare la laurea! 🤦🏼♀️
Quella è la pasta e tonno 😂😂😂
@@flaviafontanelli9595 did you just tell him to revoke his university degree?
@@radomircita9420 yes! They have to! 😁
@@flaviafontanelli9595 or maybe they should have their Italians citizenship revoked And move to San Marino. Or perhaps Corsica. Or Malta
I love love Eva’s facial expressions. I love you too Harper.
First post! Love you guys - We are spending most of next April in Tuscany! Hope you two get to go next year too...
I think watching Eva‘s face when she eats something she doesn’t like, is as much fun as watching Harper‘s face when he eats something that he does like!
Hiii harper and Eva, as a foreigner now I'm really getting to know the principle of italian food , at its heart italian food is Mediterranean cuisine , so people take fresh produce of top quality and prepair it simply , so that the taste of the ingredient shines , if the produce is really good then there is no need to cover it up with cream or sauces 😀
Here's the difference between panna da cucina and cream: panna=savoury dishes / cream=sweet dishes and desserts
in french we call it Blanc Mangé... milk with costard and sugar. you can make little pouding or pie cover it with what ever fruits or home made jam you want. Oh and don't forget the Nutmeg on it
This what veg mayonnaise called in India. Panna da cucina is veg mayonnaise
No, it's not. Veg mayonnaise contains mustard, vinegar, sugar, pepper powder and the emulsion oil/milk is 1:1.
I watch so many italian dishes videos, my conclusion is that italian cuisine is actually super simple and easy. However, because the ingredients is so simple, you want the ingredients to be in absolute best quality as posible. Italians really love the natural taste of every ingredients in the dishes, which is why the ingredients have to be in good quality and why italian hate cream on their dishes because it will ruin the flavour of other ingredients
Can you please make a video where u walk us through the dishes they make in each region/city in Italy? Would be cool to learn stuff we have never heard of before
There are 20 regions in Italy...88 provinces...and a total of 7904 municipalities...I think the reasonable thing to possibiy do would be to choose one first course, one second and one dessert among the many (help me say *many*) that each region (subregion, province, city, town, village..) traditionally has, and make a video for each region. This would already be a 20 videos - 60 recipes project involving quite a bit of research and choice! In any more comprehensive way it would take a lifetime, poor them!
Have a look at the Pasta Grannies channel. It’s awesome
Tortellini, the best way to go is broth. Harper, in Italy we have many and many packs of "Panna" in the stores why Panna have a large use in Pastry. You have taste the "Pannacotta" right now, but the Panna is wide used as primary ingredient to make "Panna montata" .
I don't like cream either. There's people who add panna in tortellini, pasta al prosciutto or pasta al salmone though it's not required but this is not the rule. I think tortellini taste much better with soup.
Appena pranzato con un piatto di tortellini e panna qui a Bologna... Devo contraddirti, viva la panna!
@@onorevolenullazzo4210 😂😂😂 infatti ho scritto proprio che c'è chi la mette nei tortellini anche se non è la regola. Viva i tortellini in brodo, anche se con sto caldo meglio con la panna, per chi la può mangiare. 😁
@@softix2448 Purtroppo non amo il brodo 🙄
Italian here. I don't like panna da cucina neither and I never use it since it covers all of the other flavours. If you know how to cook, you're gonna be able to create a "sauce" without panna da cucina but just using a bit of water taken from the pasta pan! I've also to admit that when I was studying at university, I used to use philadelphia cheese in the same way panna the cucina is used 🤣 thanks for the video, Eva and Harper!
I'm from Bologna and I was screaming 😅
Ahaha! Che schifo, vero?!
Gino in the first minute made my heart melt...my two favourite Italians in the same video!
Eva is officially an American now: She's wearing Daisy Dukes.
Actually I bought then in Italy 3 years ago!!!! 😀😀😀😀
They are in the middle of a record setting heat wave. Shorts are in order!!!😂
Google "Dukes of Hazzard", you will find out. 🧐
@1NewMe Something like this doesn't need to be said. It's fine you believe in dressing modestly, nothing to "not like you " about, however bad manners ate somewhat off-putting to most of us. Keep your negative critiques inside your head, and perhaps you'll find that you become more popular. BTW, Christians don't specifically have the market cornered on modesty, as Orthodox Jews came first with Tznius/Tzniut. I suspect there are some agnostics and atheists who feel more comfortable when modestly dressed as well... To each her own.
Thank you for the explanation! In canada we have whipping cream like in the USA but we also have cooking cream which is closer to the panna da cucina.💕
Hilarious 😂 when Gino says e scivo!!
Gino said, 'Che Schifo' that means 'this is disgusting'
I know what it means. My grandma taught me when I was a little girl. But thanks for the spelling. She was Neopolitan. And the accent was different. It was a long time ago. Ho Capito.
@@eviljoy8426 thanks! I was wondering what Gino was saying haha
Growing up my friend Giovanni moved from Switzerland, his mom was from Milano and his dad was Swiss. His mom‘s lasagna that I truly love even to this day and God rest her soul she’s passed on ,it’s probably my favorite lasagna. She made a white sauce with cheese so it was basically a Mornay but she used heavy cream when she did it, for the white layer ,but I imagine the closer you get to the Swiss and Austrian and French border the more heavy cream you probably use in Italy
Northern Italian cuisine is awesome
I'm from the North, we use panna to make sauces that usually have mushroom, spinach or salmon. Actually maybe different kinds of veggies like zucchini, radicchio and peas. The thing we never do is have both tomatoe sauce and panna sauce. Tomatoe Acid and lactose. One kills the other. My stomach hurts just thinking about it.
Non sono un amante della panna, però in alcune pietanze non mi dispiace.. a volte ci sta, Eva e troppo integralista 😅😜👍😋
Never to old to learn new recipes and making small changes makes the food amazing…
Well, as an italian, i have to admin that i love pasta panna e prosciutto cotto or tortellini panna e prosciutto ... sorry 😂😂😂❤
Nothing wrong with that
Same here!
I agree with Eva about the Panna Cotta, because she used gelatin to solidify the cream. I much prefer the Spanish/French version that uses Eggs to solidify the cream. Custard or Flan.
The Dishes with only Cream, I didn't see where she salted the cream; that's why it would hide the flavors.
I learned a lot on this one. Thank you! I'm with you Eva. I don't like cream at all and never use it in my cooking. If I really need to, I'd use Mascarpone instead. Besides, here in Germany, like in America, they drench everything in cream and I can't handle it. 😀😀😀
this kinda very easy to make cream is one I've never heard about.
thanks for showing this completely new thing, that's italian cream.
devo provare la tua ricetta di panna cotta, a me la panna piace solo nei dolci, ma la panna cotta mi è sembrata sempre noiosa niente di che diciamo ma la proverò solo per curiosità e per assaggiare quella salsina di frutti di bosco che non si vede per niente male :)
The fact that she knows the recipes and cooks dishes she doesn't like is amazing to me. Cuz I wouldn't even bother.... Thanks Eva!!!
I’m so confused. I looked up that Sterilgarda brand of panna da cucina and it’s just UHT pasteurised cream with carrageenan as a stabiliser. I really doubt that Italians would use that “mayonnaise” in place of real cream.
Lots of Italians use it cos they are tired broke or lazy :)
I mean, she made the dishes with real cream and it was inferior to the “mayonnaise” but ok
@Taylor Fales I must say, sunflower pil whipped into milk does not seem appealing in the least. However, to be fair, real mayonnaise is made of egg yoljs and an acid in addition to the oil used. Often a bit of mustard, lemon juice, or lime juice is added as well.
@@edwardkantowicz4707 oh I hear you.
I don’t think this Italian cream sounds all that great. And I love heavy cream I put that shit in everything.
You're right, as an italian living in Italy i can guarantee the "panna da cucina" you can find in grocery stores have the ingredients you wrote.
On the other hand the consistence (oil+milk) is very similar.
PLUS: in Italy supermarket you can find two kind of "panna"
1. UHT CREAM
2. FRESH CREAM that has a more liquid consistency and you can use both to cook or you can make whipped cream
My wife and i love Panna Cotta. It's an easy and quick dessert which amazed everyone i served it to. In Austria and Germany we use a lot of panna, cream or as we call it Schlagobers, escpecially in sauces. Because of its high percentage of fat it is surely not for someone who's on diet but i guess they are not watching your channel either *lol*
cream belongs to the 80s with penne alla vodka, shrimp cocktail... and pizza mari e monti
And green pepper steak.
I now feel like having one of those 80s dishes...
Delicious
I can’t stand cream either. I’m impressed at the sacrifice you made. I love your show! Thank you. 💚👏🍷
When you can make cheese the as well as the Italians do, anything else is a waste of dairy.
Exactly:
You curdle the milk and get the cheese.
From the serum (by-product of cheese processing) you make the "ricotta", managing to recover many of the nutrients.
The part that still remains is used for animal feeding.
I found this so interesting! La mia suocera, my mother in law, had a strong distaste for dairy. I am a milk drinker, and bless Her heart, she kept a glass in her cupboard just for me, no matter how well washed, for her, it always had a ‘puzza di latte’ it stunk of milk! She also couldn’t stomach ricotta or mozzarella, because to me, they taste of the freshest, most delicious milk! Born and raised in Ischia, She lived in Napoli for some years before migrating to Australia, and returning to her home on Ischia when her children were married and settled.
She would make pizza without cheese. The one cheese she ate and loved, was parmigiano.
I learnt so much from Her, I miss her every day.
One thing, which always brings such mixed and strong opinions from people, but I loved, was that at the table, everyone ate together. This included babies, so it was expected that as young mothers, my sister in law and myself, were expected to breast feed, because we were eating and it’s a social thing, and the babies should join us! As I was the second daughter in law, I entered an established routine at Sunday lunch. We would sit, on either side of Father in Law, and feed our babies, and Father in Law would cut our meat or do whatever was needed so we could eat with one hand. One memory that I hold so sweetly was a day He had gone into the country and returned with a box of the sweetest peaches. Although sweets were not the usual ending to a meal, unless it was someone’s birthday, fresh fruit often was but that day, Father in Law, peeled peaches and filled our glasses with small pieces, sprinkled sugar, though the peaches were so naturally sweet they didn’t need it, then filled the glass with the table white wine. It was delicious, both because the peaches were amazing, but the love and absolute lack of self consciousness He did this for us.
Eva scusa ma che panna usate in Calabria?! La panna che compriamo qui al nord al supermercato è esattamente identica a quella che si trova in America e ci cuciniamo abitualmente... devo dire che stavolta sono rimasta con un grande punto interrogativo... ma quella che tu chiami panna da cucina... che roba è?
La Panna Chef si trova in tutti i supermercati italiani, Calabria compresa 😂
la classica panna da cucina tipo la panna " chef" o nel mio caso che faccio la spesa alla ipercoop quella di marca coop.
Credo di aver capito che per panna da cucina si intende la panna che si trova confezionata, tipo” panna chef” , a lunga conservazione, mentre la panna assimilabile alla cream è quella che da noi si chiama panna liquida, che è un prodotto fresco. La differenza è, oltre che nella durata, nella consistenza.
Ah.. Ma allora ci sono persone che usano davvero quella roba chimica lì?? Io pensavo la usassero tipo solo gli studenti e chi non sa cucinare. Io ho sempre usato la panna fresca. Panna Elena per qualsiasi preparazione dolce o salata. La panna chef mi fa ribrezzo così come la besciamella già pronta
Comunque panna Elena è UHT e scrivono da montare e da cucina. Quindi la panna da cucina è panna comunissima esattamente come la heavy cream. Tutto il resto sono solo cose chimiche
Well! I'm from Reggio and I love cream on:
Pasta vodka salmone
Penne e gorgonzola
Pasta ripiena
Petto di pollo e salvia
Spinach, asparagus, peas.
He obviously has Norman background for his love cream.
Your use of music is brilliant!
She’s from the South and they don’t do cream at all.
Fact. I was born in Toronto Canada to Calabrian parents who immigrated to Canada in the late 50's. Growing up, cream, panna cotta or whatever you want to call it, never once found it's way into our house, lol
Italy used cream sauces way back.......Napoleon brought it to France from Piedmont.
Panna is used in the North,not so much in the south.
this idea that Italians don't use cream is BS. There are just massive regional differences in its use. Southern Italians tend to not use much dairy in cooking apart from the hard cheeses (pecorino etc.) because the climate was not hospitable to rising cows. Instead they raised sheep and pigs. So fats tend to be either olive oil or lard. In northern Italy, it is much easier to raise cows, and you'll tend to find more use of cream and butter. Panna vs 'cream' is just about the % of milk fat in the product. Panna is closer to what Americans would call 'light cream' (18-30% milk fat) or half and half that has been whipped to a thicker consistency. What Americans call cream has >35% milk fat and can be close to 50% (heavy cream). All Eva did was take whole milk and add additional fat in the form of olive oil and blended it, which emulsifies the fat and thickens it (i.e. whipping air into it). Depending on how much fat you add you'll either end up with panna or 'cream'.
I feel your pain bruh.. @16:12. I feel the same way when people tell me they don't like cooked fruit and preserves.
harper your beautiful wife is a superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr genius and superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr smart mamma mia what a couple of superrrrrrrrrrrrrrrr stars both are wowwwwwwwwwwwwwwwwwwwwwwwwwwwww
Wow! My mom who was born and raised in Italy actually did use whipping cream in some dishes in America. I was surprised when Italians online would complain about using cream in dishes. Now it makes a lot more sense. I can definitely see how panna di cucina would be better than whipping cream. I guess my mom used the only version of cream available to her in stores. That’s probably how it became a thing among Italian immigrants and their descendants in America. Grazie tanto per aver girato questo video!
Just so y'all know they don't speak for all Italians 😂 My grandma came from a huge Roman Catholic Italian family (my grandma actually had 14 siblings but sadly two siblings passed away one was just a baby and the other was only 2 and my grandma was the youngest) and her mom was from Italy so my great grandma and a lot of what they do on this channel is different from what my great grandma did, different from what my grandma and dad told me and even when I went to Italy a few years ago things were different (and no I didn't stay in the touristy areas- whenever I travel I try to stay away from tourist spots so I can actually see the real place i'm visiting). Not saying this channel does that but I kinda get that vibe 🤷🏻♀️ Either way I like this channel and i'm really proud of my Italian heritage 💕
My family came from the a veneto area and I agree- the cuisine posted here is slanted to the south but like you I love these kids …
@@anthonysherman2134 "Dubito ergo sum".
But, allow me to tell you, the authoritativeness (competence not authority ...) of Eva when she talks about "Italian cuisine" (and on this concept, there are many open discussions) is recognized by many Italians who have a good knowledge of the preparation of those dishes . If you don't find their statements, maybe it's because you hardly know Italy and Italian cuisine and you have not managed to understand the references that Eva has often mentioned.
watching this video and I couldn't help but think of the lyric from "Blackhole Sun"
"Call my name
Through the cream
And I'll hear you scream again" -Chris Cornell