Thanks to Masterworks for sponsoring this video! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://masterworks.art/pastagrammar
Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. 🎨
Like me, you might have run into some lists of “Italian” food that isn’t ACTUALLY Italian. After finding a particularly incorrect entry, I began to wonder how accurate these sources were. So I asked Eva to explain, and it turns out there’s quite a bit that needs clearing up!
In this video, Eva picks 10 “Italian” dishes and challenges me to guess if they’re the real deal or not. Spoiler alert: I gave a lot of wrong answers… Play along and see if you fare better than I!
——–
EVA’S PIZZA DOUGH RECIPE – https://www.pastagrammar.com/post/how-to-make-neapolitan-pizza-at-home
——–
00:00 – 10 “Italian” Dishes That Aren’t Really Italian… OR ARE THEY?
01:01 – Is Spaghetti and Meatballs Italian?
03:14 – Is Spaghetti Bolognese Italian?
04:55 – Is Chicken “Parm” Parmigiana Italian?
06:56 – Is Fettuccini Alfredo Italian?
09:22 – Is Garlic Bread Italian?
12:09 – Is Italian Dressing Actually Italian?
13:33 – Is Shrimp Scampi Italian?
15:31 – Is Cioppino Italian?
16:57 – Is Muffuletta Italian?
18:17 – Is Marinara Sauce Italian?
20:35 – The Real Italian “Marinara”
*net returns refers to the annualized internal rate of return net of all fees and costs, calculated from the offering closing date to the date the sale is consummated. IRR may not be indicative of Masterworks paintings not yet sold and past performance is not indicative of future results. See important Reg A disclosures: Masterworks.com/cd”
#italianfood #italian #italy
40 Comments
Ciao, guys! A lot of these surprised me, how about you?
Harper…. Score.
Part of the problem with this is how you define a particular dish, both in terms of the ingredients and also how widespread it is. You can take any dish from an Italian American restaurant and there will be at least one Italian somewhere who made that dish, or something very similar. For example: meatballs exist, spaghetti exists – I'm sure many Italians have combined the two over the years. I had never heard of chicken parm, but once I saw it I remember my mother making it. She's not Italian, she's not American – it's just not much of a stretch to take some chicken, bread it and fry it. She did not put any parmesan cheese on it, but then – despite the name – it often does not have mandatory cheese on it. At what point is it just breaded chicken and not chicken parm? The concept of making a dish you remember from your own country, but making it with different ingredients because you did not have access to the original ingredients (like scampi) is very common throughout history. You could almost say that every Italian American dish probably is Italian in some way, at least in original conception.
I would like to see Eva cook some American Italian dishes, and see her take on it.
I’ve been away for a while so I wasn’t exactly prepared for Eva’s hair! Wow! Magnificent!
Like and enjoy always Eva’s voice and how pretty she is!
No Spaghetti Bolognese in italy? Those barbarians! 😀 😉
"And, on the other hand ". . . Harper, you should run for Congress!
so, Italians came to America, adapted their food to the ingredients in America, but it isn't "Italian"? Fail Army strikes again.
Spaghetti alla Bolognese was probably invented in Modena as an insult. Look at us! We still have the oaken bucket!
💜👍💜👍💜
Tomatoes did not arrive in Italy until about the 15th century. Marco Polo brought rice back after visiting Asia. Eggplant came from the North African continent.
prima o poi le voglio provare le fettuccine di alfredo intendo quelle americane.
Eva is such a good cook, never wielding any knife bigger than a paring knife. I would have cut my thumbs off by now trying that!
Scissors on a pizza ? NO!
In Britain, scampi is fairly cheap. Deep-fried breaded or battered scampi is often sold in pubs and at fish and chip shops. It's simple fast food, rather than being fancy or fashionable.
My favourite pizza topping has for a long time been anchovy and black olives.
Best meal in Sorrento was Ragu frutti di mare. Freshly caught seafood including baby octupus'. Delicious!
If Im not wrong, Vicenzo from Vicenzos Plate is from Ligurio of Ciupino
Both my parents were born in Italy & both came to the states as adults – never once did they refer to the pasta’s tomato sauce as ragu – is the tern ragu colloquial?
I never ever ate "spaghetti with meatballs". I never ever seen this dish in a menu. So, to me, this is an American dish. Greetings from Turin
Can Eva show us how to make Sunday sauce,,,❤
https://www.youtube.com/watch?v=oUDrcTZdLQs
Hey, Harper should get the point for Parm!
Love you guys, ciao!
I have to disagree on "all'Alfredo". The fact that one Italian guy gave a name (his own name even) to a very common dish in Italy doesn't make it an Italian dish. You have to be the first (kind of), you have to somehow claim you invented it, or even just standardize an already known recipe, to name it. There's very little to add to a plain butter and parmigiano. It's just that.
This Alfredo guy could have given his name to plain water while at it. That doesn't make "acqua all'Alfredo" an Italian dish, if all the other Italians just call it "acqua" (water).
So "pasta alla burro e parmigiano" is definitely an Italian dish. To call it "all'Alfredo" is just wrong.
12:10 Lel the description of italian dressing just sounds like a suace vinaigrette to me.
https://youtu.be/UOVTMrN4rGw – For a laugh, Matteo Lane takes us to Rome and Alfredo!
I knew Fettuccine Alfredo was Italian, but not as creamy. I comevfrom a 100% Italian American family & we always had Meatballs with Sunday 'gravy", most of the time without spaghetti, with ravioli, gnocchi, lasagne. My mother made garlic bread, the Italian way you described toasted bread, rubbing the garlic & olive oil. We used to get the pizza marinara in a place in North Jersey, without the anchovies, so good. Loved the video.
Doesn't matter if they're "actually Italian" or not. What matters is that they taste great!
I love cioppino, and have always viewed that as the Italian answer to French Seafood Bouillabaisse 🙂
There are 16.5 million people with Italian ancestry in the US and some of these dishes are available worldwide as "Italian". Certainly what was classic Napolitano cuisine developed abroad here in the US as "Italian" though they were either adapted dishes or new dishes altogether. Hard to draw a line here.
Never mind the noodles came from Asia and the tomatoes came from central america.
Honestly, all four of my grandparents were Calabrese and no one married outside of Italian until I made the mistake. That being said, I was O-10. I know this….whatever ingredients were readily available in the region or in the US the city, Italians are the best at turning it into something magical!
Scampi is shrimp.
Eva should get a minus point for calling scampi a fish 🙂
My zia used to make her pizza just like that!! Aww.. I miss her.
Italians came to america, found out meat was wayy cheaper than back in europe and went meat wild with Italian-American couisine. So these dishes are not from Italy but were invented by immigrants after coming to america.
You guy's have to try New York's real "Little Italy" Arthur Ave in the Bronx's. Not the downtown tourist Little Italy in Manhattan.
Like a lot of Chinese dishes in America aren't authentic Chinese dishes either, but if they taste good that is what counts in my opinion.
Alot of these foods are Italian-American. When people came to the new world, they adapted their traditions to new ingredients. Dried semolina spaghetti was used because it could be bought from the store and saved time. Lots of cheese and meat was used because they could afford it in Italy except for holidays. The notion that these dishes are unauthentic is like saying they immigrants aren't real people.
Being from the northeastern United States, every time you hear chicken parmasean think veal Parmesan. Chicken was substituted for the veal as people became more aware of what was done to veal, the antibiotics the way it is treated and so forth.