Lunch Break Italian Style, with Prosciutto di Parma
[SPONSORED] What to do when you don't have time for a proper lunch? In Italy, we would have a panino, a sandwich with cold cuts such as Prosciutto di Parma. As it turns out, you can find the same in Santa Monica at Locanda del Lago and Caffè Bella, right on the famous 3rd Street Promenade.
Sponsored by Consorzio del Prosciutto di Parma
Featuring (in order of appearance): Roberto Croci, Karin Fumagalli, West Hooker-Poletti. Special thanks to Chef George Pincay
Concept: Raffaele Asquer and Roberto Croci (Foodiamo)
Video: Raffaele Asquer and Roberto Croci
Editing: Raffaele Asquer, Roberto Croci, and Roberta Valent
Music: Alive and Well, YouTube Audio Library
How to Make Italian Cheese - Touring a Parmigiano Reggiano factory in Italy
Parmigiano Reggiano is the king of cheese, and we were lucky enough to tour a Parmigiano Reggiano factory to learn how they make Italian cheese, both Parmigiano Reggiano and fresh ricotta!
Looking for more travel tips on Emilia Romagna, and how to eat the best food in Italy? Our Food Traveler’s Guide to Emilia Romagna: How to taste the history and tradition of Italy, is available on Amazon now. Click here:
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We are food travel bloggers, meaning, we travel on our stomachs in search of the best of food and travel. Not only do we share what to eat and where to eat when traveling, but we like to tell the story behind the food. We interview chefs and wine makers and cheese makers. We’ve spent hours enjoying a wine travel lunch, talking with wine makers and tasting wine all over the world. Yes, most of the blog focuses on luxury travel and culinary travel, including Michelin Star restaurants and five star luxury travel experiences, but we also walk through food markets, test out cooking classes, and eat street food around the world. Please do follow us, on our culinary travel journey.
A weekend in Parma DAYS 2 & 3 (Parma Vintage, Fontanellato Street food Festival & more)
ACTIVATE THE ENGLISH SUBTITLES IF YOU DON'T SPEAK ITALIAN!! :) ↓↓↓CLICK SHOW MORE ↓↓↓
Hi guys, if you love vintage clothes and street food you can't miss the second vlog from Parma because we visited a vintage fair inside the breathtaking Berzieri Palace in Salso Maggiore and we tasted some amazing food from the food trucks parked around the suggestive Rocca of Fontanellato! Enjoy!
Check my blog here to find more pictures of our trip:
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Ciao a tutti, se amate il vintage ed il cibo di strada non potete perdervi il secondo volg da Parma perchè visiteremo la fiera del Vintage all'interno del favoloso palazzo Berzieri di Salso Maggiore e ci gusteremo i manicaretti cucinati nei food trucks posizionati attorno alla suggestiva Rocca di Fontanellato! Enjoy!
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Exploring Milan's Wunder Mrkt - Local Favorites
Local Guides love to discover new parts of their cities. Take a tour of Wunder Mrkt, a vibrant gathering that pops up in interesting spaces all over Milan.
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Made on Long Island: See How Jolie Ravioli is made by the New York Ravioli & Pasta Company
By Video Journalist Waldo Cabrera
Find out how Jolie Ravioli is made on Long Island.
Featured Interviews: David Creo, President and Paul Montada, VP, New York Ravioli & Pasta Company
For more information visit: NYRavioli.com
Get DVD of this story - for Personal Use - at
Vlog: CAAAAASTLE!! (Italy June 28, 2014)
We go explore the nearby city of Parma and climb up quite the hill to go to a caaaaastle. The Castello di Torrechiara was amazing. Like seriously.
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English Tutorial: Recognizing Parma Ham
How to recognize Parma Ham
????????The Best of Italy-10 Fun Facts about Emilia Romagna????????
In this episode of The Best of Italy, Alessia shares 10 Fun Facts about Emilia Romagna. Like this video and leave a comment below if you have any other fun facts to share!
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Lets Go to Venice on Kitchen Tradition
Elise is bored once again....
but you know what?
LETS GO TO VENICE!!
come traveling with Elise as we go sight seeing , shopping and find some cool souvenirs to bring back to Watertown
Kitchen Tradition We put the Tradition back in the Kitchen
Bologna, Italy - The Capital of Food!
Come with us on a walk through the ancient food markets of Bologna as we chat with the local vendors of this city, famous for its rose-colored porticoes, refined culture and magnificent cuisine. Piergiorgio Nicoletti is our guide as we visit the butcher, the fishmonger, a cheese shop and wine shop, fruit vendors, and a pasta maker. You'll love the magnificent variety of beautiful foods we find on the little market streets of Bologna.
Italian Cooking: Firenze, Florence
Having coffee in an Italian cafe
Southern Italy wine tour and Radici del Sud competition, my travel vlog
In June I served as a wine judge together with other international journalists, bloggers, sommelier and wine makers at Radici del Sud, a wine competition dedicated to the Southern regions of Italy.
After the competition I attended a press tour in Campania, Puglia and Basilicata. Enjoy my travel vlog and read the specifics of grapes, wineries and wines in my blog article here:
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Gelato making class in Florence
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Alton's Ingredient Alchemy: Prosciutto | Food Network
Here's why this Italian cured ham is the ultimate labor of love.
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Risotto alla Milanese in MIlan, Italy
One of our top priorities after arriving in Milan, Italy was to find some local cuisine that is unique to this region. Fortunately, through the help of some friends we discovered that a specific type of risotto is a specialty of Milan. Specifically it is called Risotto alla Milanese and the secret ingredient that gives it such a bright yellow color is saffron. Unlike other risottos that feature many competing flavors and ingredients, Milanese is decidedly simple given that it is predominantly saffron and cheese. Come find out if we think it is worth sampling or not.
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Risotto alla Milanese in MIlan, Italy Travel Video Transcript:
Well good evening from Milan. It is our first full day here and it is now dinner time. So we just found a local little restaurant and we're going to be trying a traditional dish that is very popular in this city and in the Lombardy region. We are going to have Risotto alla Milanese .
First impressions from Milan so far? Ah, it's been great. Especially the food. And every time you go to a restaurant I'm looking at the menu and I'm like I want this, I want this, I want this, I want this.
So I have a hard time deciding and I'm not even sure if we're going to get to cover everything before we leave. Well, tonight it is risotto.
First impressions of Italian food here in Milan? It's been really good. This bread I'm having right now is really good actually. I'm already on my forth slice. I'm a little worried because I may start to get full before the risotto actually arrives.
My Risotto alla Milanese has arrived. And in case you're not too familiar with risotto it is basically a type of rice that is very thick, very starchy and it absorbs a lot of liquids. So this should be good. It almost looks a little soupy and creamy. And also my Risotto alla Milanese gets its color from saffron. So saffron is a bit of a reddish orange color when it is dry but when you stick it and mix it with the rice it turns it yellow. So enough about that let's try it. Surprise!
Mmmmm.
Do you like that? Oh, wow!
That is so good. And it is already cheesy. I mean I know I added a lot of cheese but I think they had already melted some cheese and mixed it in.
So yeah, very cheesy and very buttery.
You can never get too much cheese.
That is so good. You're going to like this.
Wow. Is it heaven?
Seriously that is amazing. Like risotto might be my new favorite Italian food. It's that good. It's so good. It is that good.
And the thing I like about this one is that it is really plain. Like I've had other types of risotto and there is a lot of things going on. There is a lot of different ingredients but this is just really simple. You've got your cheese, you've got your saffron. Yum.
Right now it is six twenty in the evening and we've basically got the restaurant to ourselves and that is because locals would never go out to eat this early. This is not even close to dinnertime. I'm thinking more like eight, nine, ten maybe even eleven. That is what time dinner is.
And we can see all of the empty chairs right behind you.
Judging by your plate I'm assuming you enjoyed it?
That is an empty plate and a happy boy.
And the price was also very reasonable coming in at seven Euros. Great value, excellent meal.
This is part of our Travel in Italy series. We're making a series of videos showcasing Italian culture, Italian arts, Italian foods, Italian religion, Italian cuisine and Italian people.
All photos and video taken by Samuel Jeffery (Nomadic Samuel) and Audrey Bergner (That Backpacker).
Music in this video courtesy of Audio Network
Italian Prosciutto of Modena Italy - Prosciutto di Modena D.O.P
Spending the day at Nini Gian Franco for Prosciutto di Modena D.O.P.
For more on how on food in Emilia Romagna Italy as well as other great Italian food check out
Editing by: Courtney Hannibal
Music: Lincoln Grounds (PRS) / Richard Rayner (PRS)
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Courgette/Zucchini and Parmesan Crocchette - A deliciously simple cicchetti recipe
These tasty little potato croquettes work wonderfully as part of a party food spread, but are just as good served as a cheesy potato side dish or on their own as an appetizer with chilli jam to dip! Tasty, vegetarian and surprisingly simple to make, we think they will become your new go-to recipe for all kinds of entertaining.
This delicious recipe is taken from the new book, Cicchetti by Liz Franklin. Find out more about the book here:
Music: audionautix.com
ITALIAN PEPPERS AND EGGS | Capsicum Recipes (Pipindun e Ove) | Easy Breakfast Recipes
Peppers and eggs (Pipindun e ove) is a classic 2-ingredient dish which can be served as a starter, lunch or even for breakfast! The flavours of fried peppers mixed with egg and the very best extra virgin olive oil enjoyed with crisp, homemade Italian bread, will transport you to a hearty meal in the Italian mountainside.
This dish has been enjoyed for generations, which is why I chose to make it with my Dad on a recent trip to Lake Scanno. The perfect company and setting made it taste even better!
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ITALIAN PEPPERS AND EGGS
INGREDIENTS:
2 x peppers (capsicums)
4 x eggs
Extra virgin olive oil (XVOO)
Salt
Pepper
METHOD:
1. To make the peppers and eggs, start by cutting the peppers in half. Remove the seeds and then cut them into strips.
2. Put your pan on medium heat and add a generous amount of extra virgin olive oil.
3. Once this has started to warm, add in the strips of peppers and stir using a wooden spoon.
4. Leave this to simmer, stirring occasionally to make sure the peppers are moist with oil.
5. While this is simmering, in a small bowl, crack the four eggs. Sprinkle a touch of salt into the bowl, and beat well using a fork.
6. Once the peppers have softened, pour the egg mix into the pan and leave for 5-7 seconds. Then, mix rigorously using a wooden spoon. The eggs will start to become fluffy and mix in well with the peppers.
7. Leave for another 5-7 seconds and repeat until the egg is cooked through.
HOW TO SERVE:
1. Transfer individual portions onto your plates and serve with a slice of fresh bread.
2. If you have fresh truffle (or even truffle oil), add some on top and then devour!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Tony Gemignani: The Pizza Bible | Food at Google
A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani.
Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.