Would anyone be interested in a complete, step-by-step guide to how Eva makes her sourdough yeast? And the many, many ways she uses it to cook (bread is only the tip of the iceberg)? Drop a comment and let her know, because I'm having trouble convincing her! 😂
As a Manitoban, I'm tickled every time a European mentions our flour 😊 There's no way I'm tackling cornetti, I'm very lucky to have an excellent Italian grocery and bakery nearby!
It's got all your guys politeness in it..... if it were American flour you'd end up with something gun shaped and angry 😂 jk jk I'm American I can say this 😂😂😂
I made a painful linguistic error relating to cornetti once. I went into a bakery in Italy, proudly went up to the guy and asked for a “cornuto” (cuckold) instead by mistake. Without skipping a beat, guy just said “cornuti we don’t have here, maybe in your country!”. Never blushed so much eating breakfast!
Cornetto is mainly used in the centre-south of Italy. Up here in the north the cornetto is actually called brioche, and cornetti instead are green beans. Which occasionally cause very amusing issues. Also, for non Italians it's useful to say that this is the breakfast you have when you are not at home. At home most of us have a cup of coffee or caffellatte (just coffee and non foamy milk) with some simple biscuits (aka cookies), or a slice of bread and a teaspoon of jam, or also stale bred added to the caffellatte.
Lately, my feed has been suggesting Carlo and Sarah's channel to me. I assume because I'm subscribed to Pasta Grammar. They're great, but....I'm not gonna lie. It's a crime that they've got over a million subscribers, while you guys have so little. You guys are literally doing a great service for the culinary world. Without you guys, I'd have basically no access to legitimate Italian recipes, aside from Italia Squisita, and half the time they don't even have English subtitles on their videos.
Eva, your book is coming Oct 1st to my door. Super excited!! SOURDOUGH RECIPE PLEASE!! I’m sure many will be awaiting your second book!! “A tour of Italy” Foods by region. Your third book “The Italian Baker” I have no idea how you’re so talented at your young age. Obviously generational cooking passed down. My dream is to go on your tour. I’m a foodie and I was in Italy 3 1/2 weeks and I cannot wait to go back again and again and again!
Yes please! Would love to know how to make starter. I love your recipes and gentle way of instructing beginners!! Thank you for your generosity and good humor.
I could smell them baking from my phone😢. Now I will have to try making them. I grew up making capuccino and tearing italian bread into it, that was a delicious and fast breakfast. Now with your step by step instruction I will try to make these. They look so good. Thank you Eva and Harper❤❤
You have had me drooling by the first minutes. About a decade ago (or so), I went to Rome with fellow students and teachers to see what's left of ancient Rome, and we used to have the classic breakfast every morning in a small café right next to the hotel. I don't remember the cornetti to have been hot and fresh, but stale or not, a standard, nothing fancy Roman cornetto with a sprinkling of icing sugar and a cappuccino without sugar for one euro (!) tasted so good that I can still reminisce about it.
Please have another video with dad visiting and cooking with the woman in the country. Also, a video with her cooking techniques and way of life. She fascinates me and she is so full of life!!!
My husband Mark and I made cornetti using this recipe. Scrumptious! Thank you! 😊 But quite time consuming. Trying to decide if we have it in us to devote the time to making another batch.
I have recently found your channel and love it. I have been enjoying catching up on all your older videos . Yes, please show us how to make a sour dough starter. I have tried in the past but can’t pit right.
Infatti… diciamo che non è proprio qualcosa che noi italiani ci mettiamo a fare tutti i giorni in casa. Un salto in pasticceria o in un bar e la cosa è fatta.
I can almost taste whatever you are eating because the pleasure and gestures you make when you're eating are so expressive. I've developed the habit of circling my hands with my fingers in the air because it's so expressive. Thank you!! I absolutely love your channel. I hope to make cornetti one day. I'll let you know when I do. Thank you so much, Eva, for your expertise in cooking and baking. I can see from the way you use your hands that you've been doing this for a long time. Did you help your mother from a young age? Did you like to?
I laughed when Ava said "sheet" and blushed. I have family from Calabria, and as kids we would laugh about how my aunt would say "put the sheets on the line". 😂😂
Thank you for taking the time to create and share this recipe and process. It’s most appreciated and helps to understand and illustrate it. I miss the Cornetti in Sicily and will definitely make them. God bless you both.
It takes time to make cornetti. It makes you appreciate the effort you put into making it. They look delicious. Wish I could have some 😊 looking forward to more videos.❤💕
Hello Harper & Ava, thank you for the recipe. I’ve tried it 2 days ago, made a mistake in baking, got the bottom a little burned but still gone quickly. My family loved it and it tastes so good & so much better than those available in Safeway… ❤❤❤
Danish pastry (the one we call Danish in America) also uses an enriched laminated dough. And the pastry are way easier to make than they look, so it's worth a try. Jam or cream cheese Danish, cinnamon raisin swirl, chocolate twist, bear claw. You can do a lot with this sort of dough.
I had an amazing cornetto at Forno bakery in London recently, it was unbelievably good, ironically in Italy in a hotel I had a very average one lol. So experience how it should be was a revelation!
Yes, but it is not available to us here in the United States. Our coffee shops and pastry shops do not come close unless it is the rare pastry shop that is owned and operated by a European immigrant. I just discovered a pastry shop in New York that is run by a Basque family and it's about to become my favorite breakfast stop.
Thank you to you both from this Sicilian-American. All the matriarchs of my family are gone, and there is no one left to teach me. When they wanted to teach, I wasn't ready and squandered such precious time. I want to pass our culture to my boys, they are like sponges, and love to learn. I have a request for a video, Scaccia Ragusana, my Nonna used to make it with Eggplant, but it's not limited to that ingredient.
@@laurare4389 Rimpiango di non aver mai prestato attenzione quando mia madre e mia nonna cucinavano. La maggior parte della mia numerosa famiglia se n’è andata adesso, quindi i miei ragazzi non hanno mai avuto l’opportunità di provare i piatti tradizionali. Ecco perché adoro questo canale. Mi dà una seconda possibilità.
I don't usually eat pastries, but we had cornetti for breakfast pretty much every day (10 days) while in Italy late last March. They were so good! I especially loved the ones with pistacchio cream inside, but then I don't have much of a sweet tooth, so the saltiness of them was perfect. I can't remember any of them not being really tasty, so I had no issue ordering them all the time. Though we didn't dip them in coffee at all. I don't drink coffee and my wife only started drinking coffee when we were in Italy, so she was pretty new to coffee traditions. Hmm.
Sourdough starter video, yes! I'm super curious. And also, the BEST American butter is Straus organic butter. It actually has a higher fat content (85%) than most European butter (the German butter you're using has 82%), and I find it performs better in all applications than any other kind of butter I can get in the US, including both German butter and Kerrygold. It's more flavorful, rich, and creamy than anything else. It's produced in Northern California, so if you can get your hands on it, highly recommended, along with pretty much all of their dairy products. Absolutely worth the price.
While I believe in buying the best butter, as well, having tried the German, Kerrygold brands, I have not tried Straus, and will do so. I would like to offer one recommendation on Vital Farms butter, coming in at 85% fat content, as well. I purchased it the other day, and it is very good and has been my preferred butter. They are the company who makes the very expensive eggs.
@@JMarSa-1 I've tried the Vital Farms butter, and still much prefer the Straus brand. But it's good for folks to know that there are options! And I like Vital Farms eggs... I'm happy to pay more for eggs from hens that are actually raised on pasture (and have more nutrients from proper grazing!) instead of in battery cages or incredibly overcrowded indoor barns/pens (i.e. "free range").
If you have any discard recipes that would be great. I have some from King Arthur, I remember some kind salty snack in a bar in Naples. Kinda like a garlic knot but salty, make you drink more.
We're not Italian but we used to have Italian breadsticks and cafe au lait as kids for breakfast on Saturdays after our parents came home from the market. This reminded me of those days.
Looks delicious! Have you guys been to France yet? As someone you lives close to both Italy and France I generally prefer Italian food, but the French croissant is on another level compared to Italian cornetto (which is also good, just not on the same level). French croissants are simple, but made with great ingredients and perfectly cooked. They don't need chocolate or custard, they're perfect the way they are. They give me the same WOW feeling I get from Italian gelato or pizza, which are also next level when compared to anything similar.
ANY COUNTRY, HAVE HIS PROPER SPECIALTY, WICH NOBODY ELSE(EXPERIENCE, CULTURE, HISTORICAL PROCEDURES) CAN REPRODUCE IT... AND FRANCE AND ITALY HAVE AN HISTORICAL COMPETITION IN COOKING(AND FASHION) WICH IS BORN CENTURYS AGO.....(when the Great Caterina de' Medici -she was born in Florence, became French's Queen Italy- she to bring in Paris many italians cooking secrets, like the "gelato"(the first made from the florentin Buontalenti) and the bechamel, and others knowing, that, time after time, becames French, for the rest of the world....)
Eva, Yes, yes, please make an Italian sour dough starter! I have childhood memories of my father making a sour starter for bread but also wonderful pancakes or hotcakes!
Would you be able to make a traditional Italian pistachio cream to put in the cornetti please? I really prefer the Italian cornetti to a french croissant in a side by side comparison any day!! Soooooo soooo good! I’ve never made croissant, and really never wanted to, but I may really have to try to make cornetti! Thank you! Also, I’m very interested in Eva’s sourdough starter and bread please! Thank you!!
Yes please to a sourdough video. I was actually searching through your videos the other day to see if you had one, so I'm excited to know it might happen.
True, you can go into almost anyplace in America and get what they call croissants. But real croissants. Actual croissants. Hot and fresh from a bakery that knows. Are layer upon layre of buttery perfection. And I'm more than willing to try a cornetto.
Yes. Italians use our flour from Manitoba ❤🇨🇦🇨🇦💜. Now the issue of cornette. In Coscto they have a box of frozen crossaints. But you can enjoy making them. I am not as good to make these😂I would love to know. why we don’t have German butter here in our Wholefoods. 😮
I know that Italian breakfast is colleczione(sp), but in my most humble opinion, it should be called mongiorno. Thank you for your wonderful channel. ❤
Looks amazing! I just made a sourdough starter for the first time! I tried making the lievito madre but after two months of feeding it, I determined it was a failure. I would like to see how you make your starter. BTW, what becomes of all those dough scraps that were cut off?
I have a starter that is 15 years old and I only killed it once. Used my discard to restart it. I make a loaves of Italian bread weekly using a poolish preferment of 14 hours. Once a month I make 2 boules Pane de Campagne. I love making bread and would devour anything you put out.
I loved these for breakfast when I went to Italy. I rather liked the Italian approach to breakfast. It reminded me of my grandfather always dipping his Stella D'oro in his coffee in the morning. I think the sweetness level in Italy felt like the perfect level (it was never overpowering like it can be with breakfast foods in the US, at least not the breakfasts I had there)
what amazing timing. you posted this video the same day i left for my first italian vacation. I was enjoying cornetti every morning for the 12 days i was in Rome. sorry France, Cornetti are way superior (and have a longer history).
I’ve been wanting to learn sourdough for so long! Please Eva!? Can you also explain how to use the block of yeast? I bought a block at an Italian importer cuz I saw you use it once but it’s just sitting in the fridge because I don’t know how to use it.
Would love to see your reactions trying the frozen nutella cornetti that came out in italy!!😊pretty sure they are making their way in US stores too now
Would anyone be interested in a complete, step-by-step guide to how Eva makes her sourdough yeast? And the many, many ways she uses it to cook (bread is only the tip of the iceberg)? Drop a comment and let her know, because I'm having trouble convincing her! 😂
Absolutely
Definitely. But I had no idea she is a yeast.
Yes please!!!
Assolutamente!!
I would appreciate this as I have tried many times to get a sourdough starter to establish and keep failing!
As a Canadian, I’m very proud to learn that these are made with our special Manitoba flour!
As a Manitoban, I'm tickled every time a European mentions our flour 😊
There's no way I'm tackling cornetti, I'm very lucky to have an excellent Italian grocery and bakery nearby!
Right on the dime! 🇨🇦
It's got all your guys politeness in it..... if it were American flour you'd end up with something gun shaped and angry 😂 jk jk I'm American I can say this 😂😂😂
Yes yes and YES for the sourdough Eva!!! You're welcome Harper ✌️
Ditto!
I made a painful linguistic error relating to cornetti once. I went into a bakery in Italy, proudly went up to the guy and asked for a “cornuto” (cuckold) instead by mistake. Without skipping a beat, guy just said “cornuti we don’t have here, maybe in your country!”. Never blushed so much eating breakfast!
😂😂😂
😂
Last few moments of Sunday here in Australia as midnight looms. I will watch and then sleep and dream of Italian breakfast.
Same here in Tokyo brother. Let us enjoy our Sunday ritual, and enjoy the week ahead.
Cornetto is mainly used in the centre-south of Italy. Up here in the north the cornetto is actually called brioche, and cornetti instead are green beans. Which occasionally cause very amusing issues.
Also, for non Italians it's useful to say that this is the breakfast you have when you are not at home. At home most of us have a cup of coffee or caffellatte (just coffee and non foamy milk) with some simple biscuits (aka cookies), or a slice of bread and a teaspoon of jam, or also stale bred added to the caffellatte.
@@alicetwain cornetto is how is called in all italy but Lombardia 😂 brioche is another thing
Your home breakfast is basically the same as what we usually have in Spain. No fancy or healthy BS, hehe
Esattamente
Yup, also in the South, especially here in Sicily, a brioche is that typical "brioche con tuppo" that we eat with granita or gelato.
@@ilarya8463no, it’s called brioche/croissant in other parts of north Italy too. Cornetto is mostly used in the south of Italy.
Oh my God, I think I will just listen to Eva’s Italian accent 24 hours a day now
YES for EVA's SOURDOUGH recipe, please, PLEASE!!!!💕
Ava....I'm an American married to a lady from Italy and I can say, you are amazing. Thank you.
Lately, my feed has been suggesting Carlo and Sarah's channel to me. I assume because I'm subscribed to Pasta Grammar. They're great, but....I'm not gonna lie. It's a crime that they've got over a million subscribers, while you guys have so little. You guys are literally doing a great service for the culinary world. Without you guys, I'd have basically no access to legitimate Italian recipes, aside from Italia Squisita, and half the time they don't even have English subtitles on their videos.
Eva, your book is coming Oct 1st to my door. Super excited!!
SOURDOUGH RECIPE PLEASE!!
I’m sure many will be awaiting your second book!! “A tour of Italy”
Foods by region.
Your third book “The Italian Baker” I have no idea how you’re so talented at your young age. Obviously generational cooking passed down. My dream is to go on your tour. I’m a foodie and I was in Italy 3 1/2 weeks and I cannot wait to go back again and again and again!
Yessss please!!! Sourdough content!!! 🎉🎉🎉
I used to go to a bar in Largo di Torre Argentina where the cornetti were slightly lemony. Loved them.
Yes please! Would love to know how to make starter. I love your recipes and gentle way of instructing beginners!! Thank you for your generosity and good humor.
Yes, sourdough!!! Very interested in Italian sourdough! I know the way I do it, but always learning!
I find this so calming. I have done many recipes...although a 2 day project is not something I will tackle soon. Maybe for winter🙂 Looks delicious.
I could smell them baking from my phone😢. Now I will have to try making them. I grew up making capuccino and tearing italian bread into it, that was a delicious and fast breakfast. Now with your step by step instruction I will try to make these. They look so good. Thank you Eva and Harper❤❤
Lovely that you guys share the Cappuccino!
Amazing job. Eva 🎉
I showed Francisco, my 10yr.old boy the opening breakfast pic.
He ate the screen laughing.
Bellissimo! Love you & love your show.
You have had me drooling by the first minutes. About a decade ago (or so), I went to Rome with fellow students and teachers to see what's left of ancient Rome, and we used to have the classic breakfast every morning in a small café right next to the hotel. I don't remember the cornetti to have been hot and fresh, but stale or not, a standard, nothing fancy Roman cornetto with a sprinkling of icing sugar and a cappuccino without sugar for one euro (!) tasted so good that I can still reminisce about it.
NOWADAYS FOR A CORNETTO & CAPPUCCINO, THEY WANT 2,70/3 EUROS......
Please have another video with dad visiting and cooking with the woman in the country. Also, a video with her cooking techniques and way of life. She fascinates me and she is so full of life!!!
Yes!
Lol, in the UK, any brand of vacuum cleaner is generally called a Hoover.
Loved the music this week!
Bellissimo ❤ My 2 most favorite cooks.
Grazie melle.
Today, anything with butter is a treat. Between the cost of butter, and the mass reproduced stuff in the stores. Even store bakeries dont use butter.
If it’s not made with butter, lard, or tallow, it’s trash.
My husband Mark and I made cornetti using this recipe. Scrumptious! Thank you! 😊
But quite time consuming. Trying to decide if we have it in us to devote the time to making another batch.
Che lavorone Eva, hai davvero le mani magiche!
I have recently found your channel and love it. I have been enjoying catching up on all your older videos . Yes, please show us how to make a sour dough starter. I have tried in the past but can’t pit right.
Che pazienza che ci vuole!
Infatti… diciamo che non è proprio qualcosa che noi italiani ci mettiamo a fare tutti i giorni in casa. Un salto in pasticceria o in un bar e la cosa è fatta.
Eva! YES! Must have the sourdough recipe!🥰
Harper - Is there anything Eva makes that you DON'T like?
Love watching you both!!💚🤍❤
Best breakfast in Naples. In the winter a warm graffa was also so good with dopio capuccino forte!
I can almost taste whatever you are eating because the pleasure and gestures you make when you're eating are so expressive. I've developed the habit of circling my hands with my fingers in the air because it's so expressive. Thank you!! I absolutely love your channel. I hope to make cornetti one day. I'll let you know when I do. Thank you so much, Eva, for your expertise in cooking and baking. I can see from the way you use your hands that you've been doing this for a long time. Did you help your mother from a young age? Did you like to?
Yes , Eva, I’d love that recipe.
At minute 5:23 give you my like, Argentine here and AMOOOO los cornertti
This is great education because I never knew the difference 😊but you are absolutely an amazing beautiful lovely cook❤
I laughed when Ava said "sheet" and blushed. I have family from Calabria, and as kids we would laugh about how my aunt would say "put the sheets on the line". 😂😂
Thank you for taking the time to create and share this recipe and process. It’s most appreciated and helps to understand and illustrate it. I miss the Cornetti in Sicily and will definitely make them. God bless you both.
Yes please for the sour dough starter. I love your recipes. They are as close to my grandmother’s as you could possibly get without knowing her
Gorgeous!! I can almost taste this amazing recipe! Bravo !!!!!❤
We have Irish butter in the US supermarkets. I hope it would be OK for this recipe as it is easy to obtain.
It takes time to make cornetti. It makes you appreciate the effort you put into making it. They look delicious. Wish I could have some 😊 looking forward to more videos.❤💕
Love the channel and content and Ava is wonderful. 😊👍👩🍳
Hello Harper & Ava, thank you for the recipe. I’ve tried it 2 days ago, made a mistake in baking, got the bottom a little burned but still gone quickly. My family loved it and it tastes so good & so much better than those available in Safeway… ❤❤❤
Una bomba sei tu, Eva! Grazie mille e viva il cornetto! Buona giornata!
Danish pastry (the one we call Danish in America) also uses an enriched laminated dough. And the pastry are way easier to make than they look, so it's worth a try. Jam or cream cheese Danish, cinnamon raisin swirl, chocolate twist, bear claw. You can do a lot with this sort of dough.
I had an amazing cornetto at Forno bakery in London recently, it was unbelievably good, ironically in Italy in a hotel I had a very average one lol. So experience how it should be was a revelation!
Yes please do a video showing how to make a good sourdough starter. I would really love to learn this.
Please. Show us how you make your sour dough starter❤❤😊 love you guys, Barb😊
Oh heck yes please do the sourdough starter video! 🤩🤩🤩
Queste sono quelle cose dove noi italiani facciamo un salto in pasticceria o al bar ed è finita la storia. 😉
Yes, but it is not available to us here in the United States. Our coffee shops and pastry shops do not come close unless it is the rare pastry shop that is owned and operated by a European immigrant. I just discovered a pastry shop in New York that is run by a Basque family and it's about to become my favorite breakfast stop.
Eva is so talented. I miss these having traveled to 🇮🇹 the past two years. When would you add the fillings? Apricot or cream? Thank you.
Sothic triangles for the win!
Grazie belli!
Thank you to you both from this Sicilian-American. All the matriarchs of my family are gone, and there is no one left to teach me. When they wanted to teach, I wasn't ready and squandered such precious time. I want to pass our culture to my boys, they are like sponges, and love to learn. I have a request for a video, Scaccia Ragusana, my Nonna used to make it with Eggplant, but it's not limited to that ingredient.
Spettacolare! Appoggio la proposta senza riserve
@@laurare4389 Rimpiango di non aver mai prestato attenzione quando mia madre e mia nonna cucinavano. La maggior parte della mia numerosa famiglia se n’è andata adesso, quindi i miei ragazzi non hanno mai avuto l’opportunità di provare i piatti tradizionali. Ecco perché adoro questo canale. Mi dà una seconda possibilità.
@@juicedgorilla138 I think Eva already made it! Look under both the eggplant and Sicilian videos.
@@WinstonSmithGPT Thank you. Found it
Yes. Pls show us how you make starter dough please!
At which stage do you fill them? Do you roll the filling up into the final shape at the end?
I don't usually eat pastries, but we had cornetti for breakfast pretty much every day (10 days) while in Italy late last March. They were so good! I especially loved the ones with pistacchio cream inside, but then I don't have much of a sweet tooth, so the saltiness of them was perfect. I can't remember any of them not being really tasty, so I had no issue ordering them all the time. Though we didn't dip them in coffee at all. I don't drink coffee and my wife only started drinking coffee when we were in Italy, so she was pretty new to coffee traditions. Hmm.
Sourdough starter video, yes! I'm super curious. And also, the BEST American butter is Straus organic butter. It actually has a higher fat content (85%) than most European butter (the German butter you're using has 82%), and I find it performs better in all applications than any other kind of butter I can get in the US, including both German butter and Kerrygold. It's more flavorful, rich, and creamy than anything else. It's produced in Northern California, so if you can get your hands on it, highly recommended, along with pretty much all of their dairy products. Absolutely worth the price.
While I believe in buying the best butter, as well, having tried the German, Kerrygold brands, I have not tried Straus, and will do so. I would like to offer one recommendation on Vital Farms butter, coming in at 85% fat content, as well. I purchased it the other day, and it is very good and has been my preferred butter. They are the company who makes the very expensive eggs.
@@JMarSa-1 I've tried the Vital Farms butter, and still much prefer the Straus brand. But it's good for folks to know that there are options! And I like Vital Farms eggs... I'm happy to pay more for eggs from hens that are actually raised on pasture (and have more nutrients from proper grazing!) instead of in battery cages or incredibly overcrowded indoor barns/pens (i.e. "free range").
If you have any discard recipes that would be great. I have some from King Arthur, I remember some kind salty snack in a bar in Naples. Kinda like a garlic knot but salty, make you drink more.
Yes on the sourdough starter!!
Brava Signora Eva! Se posso permettermi, sarebbe interesante vedere come si fanno i pasticiotti leccesi! Buon proseguimento.
Thanks for what your doing love you guys
Sempre più bravi,complimenti! Non è facile prepare la colazione "del bar" all'italiana ❤
We're not Italian but we used to have Italian breadsticks and cafe au lait as kids for breakfast on Saturdays after our parents came home from the market. This reminded me of those days.
Been missing cornetto and cream. Had one every morning in Ischia
I would absolutely be interested! I love my sourdough and would love to see Eva’s methods and recipes.
the cornetto looks delicious! ❤
Looks delicious!
Have you guys been to France yet? As someone you lives close to both Italy and France I generally prefer Italian food, but the French croissant is on another level compared to Italian cornetto (which is also good, just not on the same level). French croissants are simple, but made with great ingredients and perfectly cooked. They don't need chocolate or custard, they're perfect the way they are. They give me the same WOW feeling I get from Italian gelato or pizza, which are also next level when compared to anything similar.
ANY COUNTRY, HAVE HIS PROPER SPECIALTY, WICH NOBODY ELSE(EXPERIENCE, CULTURE, HISTORICAL PROCEDURES) CAN REPRODUCE IT... AND FRANCE AND ITALY HAVE AN HISTORICAL COMPETITION IN COOKING(AND FASHION) WICH IS BORN CENTURYS AGO.....(when the Great Caterina de' Medici -she was born in Florence, became French's Queen Italy- she to bring in Paris many italians cooking secrets, like the "gelato"(the first made from the florentin Buontalenti) and the bechamel, and others knowing, that, time after time, becames French, for the rest of the world....)
Eva,
Yes, yes, please make an Italian sour dough starter! I have childhood memories of my father making a sour starter for bread but also wonderful pancakes or hotcakes!
Would you be able to make a traditional Italian pistachio cream to put in the cornetti please? I really prefer the Italian cornetti to a french croissant in a side by side comparison any day!! Soooooo soooo good! I’ve never made croissant, and really never wanted to, but I may really have to try to make cornetti! Thank you!
Also, I’m very interested in Eva’s sourdough starter and bread please! Thank you!!
Seconding the pistacchio cream -- that was my fave thing about cornetti in Italy!
You guys are amazing
How do you make your sourdough starter? I love your videos. And would live to know how Eva makes the starter!!❤❤❤❤
I eat pizza for breakfast, anything goes. Everybody knows the rules. Love you guys 🍕
Complimenti Eva ottimo lavoro.
Yes please to a sourdough video. I was actually searching through your videos the other day to see if you had one, so I'm excited to know it might happen.
You guys are GREAT
How about a recipe for maritozzo? Those are amazing!
Please, please Eva, show us how to do your sourdough yeast! I need that flavor :P
True, you can go into almost anyplace in America and get what they call croissants. But real croissants. Actual croissants. Hot and fresh from a bakery that knows. Are layer upon layre of buttery perfection. And I'm more than willing to try a cornetto.
yes please a video on the sourdough!
I bake bread frequently, but never sourdough. Would love to see a sourdough video!
Yes! Please share your sourdough secrets with us Eva🙏 Famished in Texas😂
Yes. Italians use our flour from Manitoba ❤🇨🇦🇨🇦💜.
Now the issue of cornette. In Coscto they have a box of frozen crossaints. But you can enjoy making them.
I am not as good to make these😂I would love to know. why we don’t have German butter here in our Wholefoods. 😮
I know that Italian breakfast is colleczione(sp), but in my most humble opinion, it should be called mongiorno. Thank you for your wonderful channel. ❤
Looks amazing! I just made a sourdough starter for the first time! I tried making the lievito madre but after two months of feeding it, I determined it was a failure. I would like to see how you make your starter.
BTW, what becomes of all those dough scraps that were cut off?
I have a starter that is 15 years old and I only killed it once. Used my discard to restart it. I make a loaves of Italian bread weekly using a poolish preferment of 14 hours. Once a month I make 2 boules Pane de Campagne. I love making bread and would devour anything you put out.
That is very impressive.. Your family is very lucky to get fresh bread like that.
I loved these for breakfast when I went to Italy. I rather liked the Italian approach to breakfast. It reminded me of my grandfather always dipping his Stella D'oro in his coffee in the morning. I think the sweetness level in Italy felt like the perfect level (it was never overpowering like it can be with breakfast foods in the US, at least not the breakfasts I had there)
yes, I would love a guide oln Eva's sourdough.
What do you do with the dough edges you keep cutting off?
what amazing timing. you posted this video the same day i left for my first italian vacation. I was enjoying cornetti every morning for the 12 days i was in Rome. sorry France, Cornetti are way superior (and have a longer history).
I’ve been wanting to learn sourdough for so long! Please Eva!? Can you also explain how to use the block of yeast? I bought a block at an Italian importer cuz I saw you use it once but it’s just sitting in the fridge because I don’t know how to use it.
yes, starter video!!
Eva I would love to see a video of how you make sourdough!!
PLEASE!!!!! make a video of sour dough and sour dough starter!!!! Thank you Eva!!!!!🌻
In czech republic we have butter croasaint and it is the same thing.
Would love to see your reactions trying the frozen nutella cornetti that came out in italy!!😊pretty sure they are making their way in US stores too now
Would get 2 fresh nutella ones 25 years ago with my dopio capuccino forte. All for around $1
Yes please!
Yes please Eva 🙏🏻🙏🏻
Yes! Please show us your sourdough!
Give us that Sourdough starter recipe Eva!! You're welcome Harper