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! 😂
@killianmmmoore
13 күн бұрын
Absolutely
@STEADFAST__and__LOYAL__M1059
13 күн бұрын
Definitely. But I had no idea she is a yeast.
@giancolabird
13 күн бұрын
Yes please!!!
@David34981
13 күн бұрын
Assolutamente!!
@ksp4151
13 күн бұрын
I would appreciate this as I have tried many times to get a sourdough starter to establish and keep failing!
@thatsrich121
13 күн бұрын
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!
@danielarusso4824
12 күн бұрын
😂😂😂
@danielarusso4824
12 күн бұрын
😂😂😂
@marilyndoering2501
13 күн бұрын
As a Canadian, I’m very proud to learn that these are made with our special Manitoba flour!
@godivaferguson2802
9 күн бұрын
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!
@Sig-ud9mp
6 күн бұрын
Right on the dime! 🇨🇦
@sophielussier256
13 күн бұрын
Yes yes and YES for the sourdough Eva!!! You're welcome Harper ✌️
@ManuelGarcia-ww7gj
13 күн бұрын
Ditto!
@alicetwain
13 күн бұрын
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.
@ilarya8463
13 күн бұрын
@@alicetwain cornetto is how is called in all italy but Lombardia 😂 brioche is another thing
@georgezee5173
13 күн бұрын
Your home breakfast is basically the same as what we usually have in Spain. No fancy or healthy BS, hehe
@elba6313
13 күн бұрын
Esattamente
@mygetawayart
13 күн бұрын
Yup, also in the South, especially here in Sicily, a brioche is that typical "brioche con tuppo" that we eat with granita or gelato.
@Lela68-theItaliangorl
13 күн бұрын
@@ilarya8463no, it’s called brioche/croissant in other parts of north Italy too. Cornetto is mostly used in the south of Italy.
@jeaniehen9026
10 күн бұрын
YES for EVA's SOURDOUGH recipe, please, PLEASE!!!!💕
@heartshapedisle
13 күн бұрын
Last few moments of Sunday here in Australia as midnight looms. I will watch and then sleep and dream of Italian breakfast.
@spl744
13 күн бұрын
Same here in Tokyo brother. Let us enjoy our Sunday ritual, and enjoy the week ahead.
@danielcarter491
13 күн бұрын
Ava....I'm an American married to a lady from Italy and I can say, you are amazing. Thank you.
@aris1956
13 күн бұрын
Queste sono quelle cose dove noi italiani facciamo un salto in pasticceria o al bar ed è finita la storia. 😉
@danielcarter491
13 күн бұрын
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.
@christinefrazier
13 күн бұрын
Yessss please!!! Sourdough content!!! 🎉🎉🎉
@krisfrederick5001
13 күн бұрын
I eat pizza for breakfast, anything goes. Everybody knows the rules. Love you guys 🍕
@ElaineJohnson-x3c
13 күн бұрын
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.
@MOMO220
12 күн бұрын
At minute 5:23 give you my like, Argentine here and AMOOOO los cornertti
@WinstonSmithGPT
13 күн бұрын
I used to go to a bar in Largo di Torre Argentina where the cornetti were slightly lemony. Loved them.
@giancolabird
13 күн бұрын
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!!!
@ifyouloveChristyouwillobeyhim
12 күн бұрын
Yes!
@juicedgorilla138
13 күн бұрын
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
13 күн бұрын
Spettacolare! Appoggio la proposta senza riserve
@juicedgorilla138
13 күн бұрын
@@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.
@WinstonSmithGPT
13 күн бұрын
@@juicedgorilla138 I think Eva already made it! Look under both the eggplant and Sicilian videos.
@juicedgorilla138
13 күн бұрын
@@WinstonSmithGPT Thank you. Found it
@calhoun1968
13 күн бұрын
Lol, in the UK, any brand of vacuum cleaner is generally called a Hoover.
@tiffanykuenzi799
13 күн бұрын
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". 😂😂
@Khvalheim10
10 күн бұрын
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.
@annamariaayyad2891
13 күн бұрын
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❤❤
@marthaim9813
10 күн бұрын
Eva! YES! Must have the sourdough recipe!🥰 Harper - Is there anything Eva makes that you DON'T like? Love watching you both!!💚🤍❤
@avivat3010
5 күн бұрын
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?
@erzsebetkovacs2527
13 күн бұрын
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.
@blupampurio5995
10 күн бұрын
NOWADAYS FOR A CORNETTO & CAPPUCCINO, THEY WANT 2,70/3 EUROS......
@mmcgr5275
13 күн бұрын
Loved the music this week!
@00741802011
9 күн бұрын
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… ❤❤❤
@deedaw9246
13 күн бұрын
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.
@toscadonna
11 күн бұрын
If it’s not made with butter, lard, or tallow, it’s trash.
@user-dq7xd9ol9u
13 күн бұрын
Harper, your time travel edit was fantastic--FUN!
@hannahmaebeaver1631
8 күн бұрын
Bellissimo ❤ My 2 most favorite cooks. Grazie melle.
@scottpenland3576
10 күн бұрын
Best breakfast in Naples. In the winter a warm graffa was also so good with dopio capuccino forte!
@flibbertygibbette
13 күн бұрын
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.
@JMarSa-1
12 күн бұрын
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.
@flibbertygibbette
12 күн бұрын
@@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").
@jpmorski
12 күн бұрын
Una bomba sei tu, Eva! Grazie mille e viva il cornetto! Buona giornata!
@tom_something
3 күн бұрын
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.
@morrowdoug
13 күн бұрын
Oh man, is it wrong that I'd rather have a mediocre grocery store croissant than spend two days making an amazing cornetto? ;-)
@evaalimonti5277
Күн бұрын
Amazing job. Eva 🎉
@NicoleM_radiantbaby
12 күн бұрын
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.
@tinanorheim5213
13 күн бұрын
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!
@lesliemorgan1614
13 күн бұрын
It’s amazing that you think. No one can cook here in America 😊
@BakerVS
13 күн бұрын
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.
@blupampurio5995
10 күн бұрын
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....)
@Jay-ql4gp
12 күн бұрын
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.
@sjesposito3614
13 күн бұрын
Always wanted to try them since I really miss the breakfast food I enjoyed in Italy when I visited.
@supunhoehn7948
13 күн бұрын
Lovely that you guys share the Cappuccino!
@omeemo7003
12 күн бұрын
This is great education because I never knew the difference 😊but you are absolutely an amazing beautiful lovely cook❤
@edwardkornuszko4083
13 күн бұрын
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.
@Bedrockbrendan
11 күн бұрын
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)
@LisaHatch-s2h
13 күн бұрын
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.❤💕
@Dave30867
13 күн бұрын
Love the channel and content and Ava is wonderful. 😊👍👩🍳
@diablomom
6 күн бұрын
Yes please!
@danielafinizio4380
13 күн бұрын
Che pazienza che ci vuole!
@aris1956
13 күн бұрын
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.
@mackenziemaclaren-fraser7113
13 күн бұрын
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.
@barbaracozzolabcd5685
12 күн бұрын
Please. Show us how you make your sour dough starter❤❤😊 love you guys, Barb😊
@alexevanoff778
11 күн бұрын
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.
@marykoufalis7666
11 күн бұрын
That is very impressive.. Your family is very lucky to get fresh bread like that.
@jammasterjay4298
13 күн бұрын
You guys are GREAT
@antoniobroccoliporto4774
13 күн бұрын
To me cornetto is the Italian version of Danish base pastry. Come mi piaciano!
@matteframe
12 күн бұрын
yes, starter video!!
@laraq07
11 күн бұрын
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.
@hjisagirl
13 күн бұрын
As a point of interest, the flour that is the best for bread making, with the high protein, or gluten levels is grown on the Canadian Prairie Provinces of Alberta, Saskatchewan and Manitoba, and right now, in September, my farm family is harvesting Hard red spring wheat, to grind into the best bread flour in the world!!
@WinstonSmithGPT
13 күн бұрын
@@hjisagirl Manitoba is also a brand name sold in Italy by Caputo. When I buy it, it’s traveled from North America to Italy and back to North America. It stretches like a bedsheet, and it’s essential for making focaccia with crescenza.
@concettac4873
12 күн бұрын
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
@gizmo7877
12 күн бұрын
Yes , Eva, I’d love that recipe.
@alexevanoff778
11 күн бұрын
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.
@xenomorph75
13 күн бұрын
Please, please Eva, show us how to do your sourdough yeast! I need that flavor :P
@jamescaravello3761
14 сағат бұрын
You guys are amazing
@sonygate2
13 күн бұрын
Yes on the sourdough starter!!
@MarthaLorenaMarthi
9 күн бұрын
Yes please do a video showing how to make a good sourdough starter. I would really love to learn this.
@MyLizzie22
13 күн бұрын
Gorgeous!! I can almost taste this amazing recipe! Bravo !!!!!❤
@joehowarth8093
13 күн бұрын
Harper, Cor, roll the r, net’….toe….. not….cor net o… in my 45 years living in an Italian household with relatives in Italy…I’ve learned 😉🤣🤣🤣🤣🤣 Ava, another wonderful job…..in Reggio end of September visiting family!
@dostayer3369
13 күн бұрын
Basically, a Croissant made out of Brioche rather than a relatively simple yeast dough. Made a Croissant from scratch once, what a delight. Funnily enough, it has originated from a Viennese pastry with the same form. Laminated dough it a labor intensive thing, but if it's made right... divine... very fattening... but divine. Used for savory dishes as well, but you will need to go across the Ionian sea for that (and across the Balkans).
@lp9283
13 күн бұрын
Eva, please share your sourdough recipe with us!!! And thanks Harper for bringing this to light, and you’re welcome Harper😊
@wlspook
12 күн бұрын
Give us that Sourdough starter recipe Eva!! You're welcome Harper
@beatricealonso1122
13 күн бұрын
Yes!, definitely Please
@rosepetals3752
12 күн бұрын
Yes, please do show the sourdough starter. It's like showing us the instructions. Please do.
@kathleenburke4006
13 күн бұрын
yes please a video on the sourdough!
@yeahweburnstuff
13 күн бұрын
Sothic triangles for the win! Grazie belli!
@theblackhand6485
12 күн бұрын
This method of making the folding dough can be improved. There are some options here. But one of then is to cut the butter in slices and then in cubes. You do this while the butter lays in a bit of flour so it won’t stick onto your knife. Then cool it. When rolling the dough you should use flour on top of your working area. This will improve rolling out the dough easier and faster. The dough needs to rest after two folds. You press on the cubes of butter on 2 / 3 of the dough and fold the none buttered part first. Then the other parts goes on top. Notice you butter is already better spread in this firsthandling then shown in this video. Now we are going to turn the dough 1 / 4 aka 90 degrees. Sprinkle some flour underneath. Roll out and fold again. Here you can fold in 4 folds. Now turn the dough. Roll out and fold in 3. Put it back in the fridge and let it rest. The longer the better. The finished dough should be rolled out thinner then we have seen in the video. Cut it and make the shapes. Spread them evenly on you baking plate. If they are equal divided then you have less change to burn some of them aka they bake more evenly. Before baking you need to let the shapes rest under plastic wrap or a semi wet towel. The shapes must be very ‘wiggley’ aka needs to be risen very well. The better it is risen the better they bake but also they will be more fluffy on the end. That’s what you want. A very nice and airy product.
@ke380
13 күн бұрын
PLEASE!!!!! make a video of sour dough and sour dough starter!!!! Thank you Eva!!!!!🌻
@realred4u2
12 күн бұрын
Oh heck yes please do the sourdough starter video! 🤩🤩🤩
@marcobiagioli3905
13 күн бұрын
Sempre più bravi,complimenti! Non è facile prepare la colazione "del bar" all'italiana ❤
@AlexKucera
9 күн бұрын
That special croissant butter is actually rather simple to make yourself. It is essentially normal (German) butter mixed with 10% flour. Just combine the two and really work in the flour. Then put in the fridge and let it set for a few hours. Simply and absolutely not expensive.
@HopeLaFleur1975
13 күн бұрын
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. 😮
@Night_from_GT_asia_2
12 күн бұрын
Eva: beat the butter Harper: edits in army themed music
@natalialopes719
13 күн бұрын
I would absolutely be interested! I love my sourdough and would love to see Eva’s methods and recipes.
@jayceperlmutter4317
13 күн бұрын
The vast majority of croissants sold in the USA are an abomination. IMHO.
@ifyouloveChristyouwillobeyhim
12 күн бұрын
Don't call them croissants, call them imitation croissants or buttery white bread crescents.
@purplelavender3249
13 күн бұрын
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!
@sooz9433
13 күн бұрын
Eva I would love to see a video of how you make sourdough!!
@joannenunziante4296
13 күн бұрын
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?
@chrismazz75
13 күн бұрын
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.
@clarityisgood2215
13 күн бұрын
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.
@debbiel5317
13 күн бұрын
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!!
@NicoleM_radiantbaby
12 күн бұрын
Seconding the pistacchio cream -- that was my fave thing about cornetti in Italy!
@colinmac3144
8 күн бұрын
Been missing cornetto and cream. Had one every morning in Ischia
@dr.tomgio6694
13 күн бұрын
Brava Signora Eva! Se posso permettermi, sarebbe interesante vedere come si fanno i pasticiotti leccesi! Buon proseguimento.
@mollyjones4165
12 күн бұрын
We have Irish butter in the US supermarkets. I hope it would be OK for this recipe as it is easy to obtain.
@jdzazz4155
12 күн бұрын
I bake bread frequently, but never sourdough. Would love to see a sourdough video!
@requiemsky
13 күн бұрын
Cara Ava, per favore mostraci la ricetta del lievito madre. Puoi creare anche altre deliziose ricette con esso, preferibilmente dessert o qualcosa che non abbiamo mai visto prima, grazie
@roanelytle4579
13 күн бұрын
yes, I would love a guide oln Eva's sourdough.
@conniecasale3593
2 күн бұрын
First of all, I'm Italian American Italian. My roots are from Naples. I've been trying to get in touch with you. I don't know if it's my Apple phone. I was so upset. I miss you guys. I can't wait. I hope to go on one of your tours with all the people, I felt so upset because I thought maybe you were off in any case I love you guys God bless please I watch I was I was going crazy trying all over. I could not get in touch with you. I thought God forbid you were not on anymore. I was driving myself crazy and I just happened to open the phone again because I'm going to make a meatloaf and you popped up I heard Ava's voice. I was so happy, please please send me something so I know that you got my crazy message please. I like to keep in touch with you. You are a joy to watch and listen please. My name is Connie. It's really Concetta, but I'm not crazy for the name so in America, it's Connieand please just send me a little something to let me know that you hear me. I'd like to stay in touch with you please. God bless Pastor grandma ciao for now. Love you guys say hi to mama Papa everybody and mama Papa and America too ciao. watching all your videos trying to make them the best pizza
@yvonnemulvihill4456
13 күн бұрын
Yes please Eva 🙏🏻🙏🏻
@Subgunman
Күн бұрын
Lurhepack Butter un salted is great for pastries here in the EU.
@daleleyden2489
13 күн бұрын
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. ❤
@erinbrantley3206
13 күн бұрын
Thanks for what your doing love you guys
@jameslocopo4742
13 күн бұрын
Spending my summers in Italy as a child got me to adore cornetti. When my then wife and I went to Italy together for the first time when we were first married, I kept on talking about how amazing they were as well as cappuccini. As we were ordering our first ones at a cafe in Rome, I had a sudden fear that I oversold them until I saw the look on my wife’s face when she bit into one. Afterwards, she actually told me that they were much better than she could,have ever imagined. It kills me that if I go into an Italian bakery in the US, I can pretty much only get a croissant. Heck, even as I’m typing this, autocorrect is leaving alone the word ‘croissant’ but ‘cornetto’ is underlined in red as a possible typo…ugh!
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