Fabio's Italian Kitchen - Book Trailer
When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food.
Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce.
A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen.
Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef.
Made in Florence - Stefano Ricci
“Made in Florence”
Following our guided tours of the Stefano Ricci’s headquarter to see their 100% made in Italy products and the extraordinary 18th century silk mill L’Antico Setificio Fiorentino in Florence, which still uses a warping machine based on a design by Leonardo Da Vinci in Florence, we were once again taken on another memorable journey at one of the most spectacular railway stations in Europe: the Stazione Centrale of Milan. This season, Stefano Ricci’s collection was presented on an iconic Italian train from the 1930s. Needless to mention, the whole set was at perfect coherence with the concept of the winter collection 2019: “The Traveling Gentleman”.
At the occasion of the new collection’s presentation, Stefano Ricci simultaneously celebrated the label’s 46 years and gifted us with a series of beautifully concocted films under Filippo Ricci’s creative Direction, which was followed by the arrival of the models traveling onboard of a moving chef d’oeuvre. The concept of “The Traveling Gentleman” should resonate well with whom who is a seeker, a conqueror, a gentleman with a one-of-a-kind sense of style who goes out into the world for the quest of the past, present and the future.
Speaking of conquest, The Florentine luxury menswear STEFANO RICCI continues to expand globally with openings in Hong Kong, Miami Design District, Phnom Penh in Cambodia, the fourth store in Dubai, the third store in Macau, in Mumbai, India at the iconic Taj Mahal Hotel, not to mention its recent placement within Harrods. Following that list, will be the addition of stores in Manila, Sochi and Singapore in the first half of next year. Ambitious, some of you may say. Must I remind you how it all started with Stefano Ricci?
In 1972 a young Stefano Ricci presented a small collection of ties at the famous Pitti Immagine Uomo fashion exhibition in Florence. Undeniably distinctive from the other presented brands, Stefano Ricci’s innovative, yet very classic nature of his patterns had him move from being an accessory designer to a worldwide respected luxury menswear designer with hand cut, close control on manufacturing, top quality materials and exclusive designs priorities. From neckties in 1972 to a 150 million turnover in 2018, other than the word ambitious, I would say inspiring as well.
From his speech, CEO Niccolò Ricci emphasized on the importance of the word “DYNAMISM”. With that, came a new concept to revisit the stores’ esthetic and to amp up Stefano Ricci’s new online presence in the many international markets in which the brand didn’t have a strong presence if any at all previously, WeChat being one of them.
The 2019 Winter Collection will be presented at the next edition of Pitti Uomo (8-11 of January) in Florence where it all started. “
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Credits:
Men’s Fashion Editor / Direction & Edit: BADARA NDIAYE: @Badaraofficial
Photography / Videography: ANDREA FLORIO : @andreafloriophoto
Audrey Gordon's Tuscan Summer: Tiramisu
Join celebrity chef Audrey Gordon as she eats her way through central Italy. For me, good food must be nourishing, wholesome, comforting, melancholic, fl irtatious, imaginative, intriguing, provocative and - where possible - low fat.Audrey Gordon's Tuscan Summer features over 50 mouth-watering recipes, along with several others involving tinned beans, that capture the very essenceof Tuscan cuisine. My book is essentially a practical guide that will help you plan and carry off everything from a lazy Sunday brunch with friends to a formal sit-down banquet for300 lactose-intolerant, diabetic vegans with severe peanut allergies... Buy Audrey Gordon's Tuscan Summer on Waterstones.com:
Afternoon Italian Delight
A little video I made just to scratch my editing-itch. I was about to make pizza like I usually do, but suddenly got the idea to make a video about it. It turned out pretty intimate and... exotic when my friend put together some sweet ambiance to it.
Music:
Bugialli Master Class: Three Italian Desserts
for full video.
Born in Florence, Giuliano Bugialli is Italy's foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.
This episode presents three Italian Desserts:
Crema Fritta Alla Veneziana - Fried Pastry Cream
and
Timballi Di Ricotta - Little Ricotta Budini
and
Strudel O Struccolo Di Mele - Apple-Stuffed Pastry
Cuori di Sfogliatella, Naples, Italy
Cuori di Sfogliatella, Naples, Italy
Cuori di Sfogliatella (Heart of Sfogliatella) is a cafe located across the road from the main train station in Naples, Italy. Their speciality is a cake/dessert called Sfogliatella - see below for an explanation. As well as Sfogliatella they make delicious coffees and they offer a great selection of cakes, pastries, cannolis and icecreams.
Sfogliatella:
A sfogliatella (plural form: sfogliatelle), sometimes called a lobster tail in English, is a shell-shaped filled Italian pastry native to Campania. Sfogliatella means small, thin leaf/layer, as the pastry's texture resembles stacked leaves.
Production:
The dough is stretched out on a large table or flattened with a pasta maker, then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much like a Swiss roll, but with many more layers). Disks are cut from the end, shaped to form pockets, and filled. The pastry is baked until the layers separate, forming the sfogliatella's characteristic ridges.
Recipes for the dough and filling vary. Fillings include orange-flavored ricotta, almond paste and candied peel of citron.
Regional variations
Sfogliatelle Santa Rosa
In Neapolitan cuisine, there are two kinds of the pastry: sfogliatella riccia (curly), the normal version, and sfogliatella frolla, a less labor-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers.
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ROME: GELATO REACTION video and CACIO DE PEPE, is it overrated? (EP 2)
HAND IN HAND
Our Roman Holiday
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Our adventures in Rome continue as we (of course) try GELATO and some classic Roman dishes across a few different places. We also do all the classic sites and show you guys what we thought. Rome is a ridiculously crowded place, constantly bustling but we guess there’s a reason! A city so full of culture and history, it has so many layers as you delve deeper into it!
Take a look!
Trevi Fountain
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Piazza di Trevi, 00187 Roma RM, Italy
To be honest, this was one of our favourite sites. We literally pictured a tiny little fountain and when we got there, we were blown away. It’s one of those places that is hard to really picture or be impacted by until you’re there, and then you see it and the magnitude of the sculpture is ridiculous. We heard a hot tip that if you get there REALLY early you’ll have so much of it to yourself - when we went, it was so crowded we could hardly move!!! Chuck a coin in - we don’t know what that’s for but we did it anyway haha.
Pantheon
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Piazza della Rotonda, 00186 Roma RM, Italy
The largest concrete dome in the world, this was a great site that didn’t take too much time lining up or buying tickets for etc. It’s free to enter, and the queue sometimes seems long but moves fast. You’ll be in and out pretty fast, but inside it’s beautiful and we loved some of the statues in particular. Awesome place and the square outside it has that coffee shop we visited in the last episode as well as other great places!
Gelateria Della Palma
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150 TYPES OF GELATO. It’s all a little overwhelming and if you’ve got choice disorder, don’t come here! It’s a popular spot, and the novelty of having so many choices is fun. At the same time, you can’t help but feel like maybe you didn’t get the right flavour and you experience major FOMO. We got a pistachio with chocolate bits (YUM), raffaello (not as good as we hoped), champagne (definitely a weird one haha) and king kong (choc, caramel, nuts - classic combo). Obviously, Zion LOVED his first ever ice cream!
Felice
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Infamous for the cult Roman dish - cacio e pepe. Literally a pasta with cheese and pepper, Uel thought this was very overrated and a marketing ploy haha, but Shannelle loved it! It’s super rich though with fat noodles which makes it very moreish. We also had the amatriciana which was pretty good, and the veal saltimbocca which we had been waiting to try - it looks SO average but hits the spot. Deliciously salty and the meat is very tender!
The service here is very questionable haha, classic Roman maybe?
The Vatican
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Alright, so when in Rome you feel like you have to come here of course, but in reality this was a CRAZY day for us. The crowds were unbelievable, you were literally squished like sardines and once in the museum it’s like a conveyor belt where you can’t stop and with a pram, it was quite a challenge at some parts (with stairs, squished areas etc). It was beautiful but definitely hard to enjoy at some points - still worth it in hindsight though!!!
Bonci Pizzarium
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Personally my favourite pizza in Rome. There are SO MANY options for flavours, and all so delicious. Classic Roman pizza by the slice, but gosh, the base was so soft yet crispy and the toppings perfect. You can get small slices of lots of different flavours or pick one that you know you’ll love and get a big chunk. Prices vary depending on the toppings and it’s easy to eat lots! YUMMMMM. As you order more and more come out and you can’t help but feel like you have to come back!
Hope you enjoyed this episode…
We’re SOOOOO EXCITED for the next one as we hit our favourite place in Europe… MADRID!!!
Love,
Uel & Shannelle
P.S. Hit us up in the COMMENTS section if you have any questions or just want to say hi and don't forget to subscribe!!!
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➤ Guide:
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✪✪✪✪ - Really Good!
✪✪✪ - If You Have Time
✪✪ - Not Necessary
✪ - Avoid!
$ - Cheap!
$$ - Average Price
$$$ - Expensive
$$$$ - Very Expensive!!
$$$$$ - Can't Afford It!!!!!
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➤ Youtube: youtube.com/uelshannelle
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Step-by-step Video Recipe for Tiramisu - SimpleBaker.com
This is the video of how to make Tiramisu using my wife's recipe that she adapted over the years from the authentic Italian original. More tricks and video recipes on
Maggiano's Little Italy Fresh Berry Tiramisu
maggianos.com
Little Italy Favorites: Chef Keith Brunell and Chef Jeff Mann of Maggiano's Little Italy feature Make-A-Wish dessert, Fresh Berry Tiramisu. For more tips and recipes, please visit
La Bella Tuscany
To watch more programes please visit TVapex.TV
How to make Tiramisu - Updated Italian Recipe - Real Italian Kitchen
For 4 to 6 servings: 3 eggs, 3 table spoons of sugar, coffee, dark chocolate powder, 8oz/250gr of Mascarpone, 1 package Leibniz european butter biscuits.
I think you're really gonna enjoy the biscuits as an alternative, lady fingers get soggy fast and many chefs in Italy have embraced the substitution.
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how to make tiramisu
easy recipe of tiramisu
Buca di Beppo -- Tiramisu
Chef Joaquin Suarez demonstrates how to make our tiramisu.
Prime Rib Roast: Easy Beef Roast Recipe
Easy recipe for Prime Rib Roast. This recipe can also be used for Roast Beef. Delicious and easy to make. Step by step instructions to make the perfect Prime Rib Roast.
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Disclaimer: This description contains affiliate links, so I'll receive a small commission. It's at no cost to you. Thanks for your support.
Recipe is below:
Leave Prime Rib Roast at room temperature for at least 3 hours.
Add a generous amount of salt and pepper on the roast. You can use any kind of spices you like, such as garlic powder, onion powder, thyme, Italian spices. Add fresh garlic to the roast for more flavor. Put your spices in a 1*3 cup of cooking oil and then spread on the surface of the roast. Be sure to cover both ends of the roast as well.
The cooking time is about 20 minutes per lb. for dry roasting without water. If you add water during the roasting, the cooking time is between 13 to 15 minutes per lb. of beef.
Preheat the oven to 450 degrees and roast for 1/2 an hour at this high temperature. Turn the heat down to 325 degrees to finish the cooking. The cooking time for the prime rib in this video was 2 1/2 hours at 325 degrees. Your roast's cooking time will vary, depending on the weight of your roast. Also cooking time will vary if you use water or no water in the pan during cooking.
If you roast your prime rib with water in the pan, be sure to add the water only after the first 1/2 hour. I usually put about 1 litre of water at this time. Baste the roast every 1/2 hour with the juices in the pan.
Let the roast cool off for about 20 minutes. Slice the succulent prime rib in your desired thickness. Enjoy!
Creamy Garlic Mushroom Chicken Recipe | One Pan Chicken Recipe | Garlic Herb Mushroom Cream Sauce
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INGREDIENTS
1.5 to 2 lbs boneless skinless chicken breast (season to taste)
8 oz baby bella mushrooms
4 tbsp unsalted butter
half of small onion (1.5 oz to 2 oz )
3 cloves garlic minced
salt and pepper to taste
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tbsp fresh parsley
1 tbsp fresh chives
3 cups (24 oz) heavy cream (or half and half)
2 to 3 oz grated parmesan cheese
CHICKEN SEASONING
1 tsp lemon pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 to 1/2 tsp salt
VINAIGRETTE
2 tbsp lemon juice
2 tsp Dijon mustard
2 tsp maple syrup (or honey)
2 tbsp olive oil
salt and pepper to taste
BAKED LEMON CHICKEN
EASY ROASTED CHICKEN LEGS
HOW TO ROAST A WHOLE CHICKEN
OVEN BBQ RIBS RECIPE
BARBACOA VIDEO
EASY MEXICAN RICE RECIPE
MY OTHER CHILES RELLENOS RECIPE VIDEO
PICADILLO RECIPE
CROCK POT CARNE GUISADA RECIPE
SOFT FLOUR TORTILLAS RECIPE
STOVE TOP CARNE GUISADA RECIPE
TEX MEX STYLE BEEF ENCHILADAS RECIPE
MOLE SAUCE RECIPE
CHILE RELLENOS RECIPE
FRIED CHICKEN RECIPE (No Buttermilk)
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How To Make Tiramisu : Adding Liquor to Italian Espresso Coffee for Tiramisu
Learn how to add some liquor to Italian espresso coffee for your Tiramisu dessert recipe from our expert in this free recipe video on making Tiramisu.
Expert: Angela Faiola
Bio: Angela Faiola has a strong background in cooking. Raised in New York by her non English speaking Italian grandmother, she was taught numerous traditional Italian recipes.
Filmmaker: Anna Faiola
Nigella Lawson in conversation with Annabel Crabb
With her feet firmly on the ground, and her finger in the mixing bowl, Nigella Lawson has charmed us with her approach to food and cooking. Based on the principle that food should be a simple pleasure to cook and to eat, her recipe books emphasise the importance of friends, family and celebration. At a time when many of the messages we get about food alternate between anxious exhortations to eat ‘clean’ and the technical wizardry of competitive cooking, her relaxed and realistic approach shows a different path, where food can be creative, a source of comfort and a joyful part of life.
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Classic Italian Dishes Video Cooking Guide 001 - Tiramisu
mealsavers.co.uk presents our Classic Italian Video Cooking Guide Series, featuring the decadent Tiramisu. A classic Italian dessert that is a favourite all over the world. A sophisticated and delectable indulgence.
The recipe for this dish and many more are available for free from mealsavers.co.uk/main/?cat=29
In the current economic climate, it's more important than ever to maximise the value of your grocery shopping. mealsavers.co.uk brings you daily news on major UK supermarket specials on fresh food and produce deals so that you can make the most of their best prices. We also give you recipe ideas that take advantage of the best deals so you can feed your family great food for less.
For all ingredients and measurements, get the free print & keep recipe for this dish from our website at
Tiramisu (No Eggs)
Recipe for Tiramisu with no eggs and limited sugar.