Italian Chef Reacts to TASTY Ultimate ITALIAN Recipes

In this video, an Vincenzo’s Plate reacts to Tasty’s ultimate Italian recipes. Get an authentic perspective on these popular dishes from a true Italian cook. Whether you’re a foodie or just love Italian cuisine, you’ll enjoy this entertaining and informative video.

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[Music]
you don’t want to do that to the pizza
though that’s completely wrong to punch
it cover for 15 minutes this pizza dough
was done very too
[Music]
quickly Classic Pizza Margarita do not
call that pizza margarita pleas this is
not classic at all so you’re doing what
this
[Music]
that no this is crazy I like the
creativity mozzarella no meatballs like
that no sorry guys no sorry you can’t
just put meatballs in there like that
Marin s okay to me it doesn’t look like
a marinada to me it looks like just like
a
pada my son is crying say why what are
you watching papa don’t watch this it’s
bad for
you time to react to Tasty five ultimate
Italian dishes the video has almost
800,000 views
[Music]
nice music very
dramatic okay what are we making here
there that pizza I can see the yeast
entire pocket of yeast okay so I guess
the dough needs to rest at least for 24
hours sugar you making pizza with
[Music]
sugar definitely making a pizza
W I never made a pizza dough with a
[Music]
whisk normally when I make a dough I
will put the water a little bit at a
time start mixing and add the water a
little bit at a
time same for the
oil first a whisk now spoon you could
have used this SP first look at the
messy
created more oil okay I like to use oil
too
home look the oil doesn’t give you
flavors doesn’t do anything to your
dough but I think if it makes it more
smooth and
elastic one hour cover
okay yeah that’s because you use lots of
e but can you see how dry it is on top
guys that is dry I can see I can see
it’s dry okay you do not want that when
you cover the pizza use a wet Dam cloth
or put some uh plastic wrap but you
don’t want to dry your pizza dough
that’s a big big big
mistake you don’t want to do that to the
pizza though that’s completely wrong to
punch it like you destroy the structure
but at the same time the top is dry so
you cannot use it now you have to remove
the top
why are you doing
that that’s what we should I should have
taken them out and the bowls normally I
make pizza bowls of 270 G 250 I think is
the minimum I will
[Music]
make they look very small to
me okay cover for 15 minutes um when you
make pizza bowls they need to be in a he
tight container so what recommend get a
a little plastic container you put
individual bowls inside a a plastic
container if you can get a food plastic
container that you can seal so it’s
airtight it’s better you want to spread
a little bit of oil in it put the dough
and let it rest for at least 3 4 hours
okay but this pizza dough was done very
too
quickly no no guys within 1 hour and 15
minutes this guy is spreading a pizza
sorry you use so much yeast so what I
say to you yes you can make a the same
day you need a minimum of 4 hours
minimum if you want to do a quick dough
you guys can do it but you need to make
the pizza dough the way you did it
there’s no Refrigeration you let the
yeast do the job for at least 2 hours
when it grows you make the pizza bowls
and put them in a he tie container or in
a pizza tray where is hair sealed and
then you wait two more hours for the
bowls to rise in 1 hour and 15 minutes
you cannot get a good pizza this is
going to be heavy this is not going to
be
good see it doesn’t even stretch when
you you let it rest the pizza stretch
easily this Pizza Bowl doesn’t like to
be
stretched it’s like when you have to get
up from the bed very early in the
morning you don’t want you’re not ready
to get up you still want to be bed you
want to stretch you you need five more
minutes right well the D needs an extra
hour now now you can see the edges are
like dry you can see the pizza is dry
the pizza is not ready the reason why
there is a whole day is because it’s
stretchy a pizza that is not ready to be
stretched what are you trying to make
here it’s burn oh my
God that looks like ketchup tomato and
tomato sace I think it’s
[Music]
ketchup no I don’t want to see it do I
want to see
this no no no no the the cheese Che has
been dried way too much the tomato is
very cheap very poor quality the pizza
wasn’t cooked right I mean the ages
didn’t have time to this is like a
hidden crackers it’s really poor poorly
made I’m sorry do not follow this recipe
now and no flavors nothing on top no no
[Music]
no Classic Pizza Margarita do not call
that pizza margarita place this is not
classic at all you want to learn how to
make pizza margarita go my channel and
see Lucho showing you how to make a
classic
margarita okay what’s next what are we
doing now let’s see it must be one of
those uh one pot
[Music]
pastas nice making the ofo great great
start nice nice and yeah put a garlic
after so you don’t burn it Bravo well
done that’s a lot three cloves
did you like the way these are going
yeah one grounds the
loin you don’t need salt from now but
it’s okay but I know you guys in America
put lots of salt in your food we don’t
need salt
[Music]
yet beautiful nice okay tomato paste
okay what’s Italian seasoning they’re
herbs everybody use those herb there’s
no such thing like Italian
seasoning so there is tomato paste in
there and then wine what I would have
done put wine first when the wine
evaporates you start adding the tomato
paste great crushed tomatoes now great
it’s always best to use vegetable stock
but you use beef stock to give more
flavors all right I can understand and
you putting what is that bay leaf
[Music]
at least 30 minutes at least 4 hours I
would
[Music]
say it was looking great until this
point Sorry the sauce is beautiful you
need at least two more hours to cook but
look at this you’re adding parmes and
cheese which is fake it’s not real and
cream to a sauce that is still cooking
you never add cheese to a pot that is
still on you always put the cheese when
the the stove is off okay now you’re
going to get lamps of cheese why do you
need the cream use a little bit of milk
but honestly cook it more
please okay so pen okay okay okay look
okay remove the B Leaf
great creamy sausage bolog I don’t find
this recipe bad I think it’s a great
recipe you want to chase you wanted the
cream okay what can I do you want cream
all right put the cream but I don’t find
this raise be at all I think I like this
recipe
bra that is the moment when you add the
cheese well
done and it’s good they also actually
mix the pasta with the sauce
amazing okay here we go we make another
pizza now double zero flour okay oh
making pasta okay handmade pasta break
the eggs
great M that’s a lot of flour for only
two eggs normally you need 100 G of
flour for one egg so every egg is one
person 100 G of flour per person okay so
if you have two eggs and you have a lot
of flour it’s not going to work
okay okay hey Ys well guys do not waste
the white when you make pasta always
remember the rules one egg for 100 G of
flour so if you’re making 500 G of flour
you need five eggs entire eggs this
business with egg yolks I don’t like it
and now it’s way too much
but what they’re doing is correct I mean
this is good good process yeah keep
adding yeah keep kneading it’s going to
be very sticky now so keep going but see
there’s way too much flour see there’s
way too much flour the the dough is not
able to absorb all the flour way too
much the dough looks good but look how
much flour is left there oh yeah ricotta
Pasley what are we doing here we’re
doing ravioli parmesan egg the mixture
is great salt and pepper tasty is doing
a good job so
far feeling is good now R ASA what did
you do before making ratoni plus you got
fresh pasta oh what oh my God this
is a combinations of
pastas what come on don’t mix it like
that that’s
sad that’s great yeah well
done all right fresh let’s go back to
the fresh pasta way too much flour
okay that looks nice that looks lovely
lovely lovely oh we now nice so you
doing what this
that no this is crazy I like the
creativity mozzarella no meatballs like
that no sorry guys no sorry you can’t
just put meatballs in there like that
this is disgusting I’m so sorry but look
what they did up to this point
mozzarella was good and now you put me
BS put tiny meatballs put tiny tiny
meatballs also you need to no you need
to mix boy Pro this is this is not good
what is that on top caramelized onion no
sausages like that you were doing such a
great job even my my baby’s crying why
would you do
this this is not fun this is terrible
this is making me angry you doing such a
great job what is that bake for 45
minutes uncovered 30 minutes
go great I I like the idea I like where
it was going but it was just wrong and
when you put the meats and the sausage
just like that let’s open it let’s cut
it I want to see what it’s like
inside there are this dish like this
inside of Italy where you put the gual
you put the sausages the meat but it’s
not done this way like it’s cut properly
you you mix the pasta but one type of
pasta you really took this to the below
a level you know like you really ruined
the southern Italian uh pasta
pie now look how terrible it looks the
EG looks nice the sausage doesn’t look
nice the meat doesn’t look nice the meat
should have been
smaller also there’s not enough cheese
[Music]
sorry no Tano like this I’m sorry no no
no no no look I know Tano is American I
know you guys make it but this is not
how you do it sorry everything is wrong
why you this if you make meatballs tiny
like when you make spaghetti meatballs
the real Italian way it’s good you cook
the the sausages again like means you
can eat it like this it’s not pleasant I
like the eggs I will put more cheese in
there uh the shells I don’t think the
shells belong to this dish I think the
ratoni would be great the shell do not
really belong to this so just use ratoni
pasta and I think instead of having the
pasta uh dough around it I think you
need to make more of a crust like uh you
know like a show crust because that
pasta crust doesn’t look good to be
honest and it’s too heavy to eat no it’s
a no no for me sorry no no definitely
not look at that you can’t even eat
it what’s the point to do that you eat
first you have to have the mbone then
you have to eat the sausage and you can
eat it together the point of this that
you cut it you eat everything together
but now you have to have one thing at a
time because doesn’t G on the fork all
at once all right here we go heck ples
we’re making hepl Parana um what about
removing the top oh what are you doing
oh staff deck plan yeah nice nice I love
this I love stuff deck plan yeah keep
[Music]
going safe for later yeah now you bake
it extra V oil beautiful salt oh nice
nice so fast so good bake for 400 yeah
now use uh Skillet yep onion
garlic don’t burn the garlic please put
some water in it gr turkey okay that’s
your choice garlic po garlic powder you
got fresh garlic in there why do you
need garlic powder why do you need salt
from now wait with the blood is old
[Music]
wait okay breaking it breaking it yep
yep maybe you want add a little bit of
wine leftover he ples
great leftover hepls yeah maybe add a
little bit of water
maybe marinara sauce okay to me it
doesn’t look like a marinara to me it
looks like just like a pada like a
tomato puree I don’t see any flavors in
there to be honest marinada
Haso it’s got oregano I don’t see
it son is crying say what are you what
are you watching papa don’t watch this
it’s bad for
you okay it’s low cooked yeah I think
it’s just missing flavors I’m missing
the red one wine you don’t have to but
red wine is important I would have used
peill Tomatoes or
pada okay nice let’s go back to that
yeah nice
nice love fat mozzarella love fat okay
parmesan
cheese yeah B it again until cheese
melts great nice
creation egpl parmesan BS I like it I
like it I like this put the Basel after
yeah
beautiful this is very nice
well down oh you got one more pizza dog
cut oh my God is that how you cut it so
small mozzarella spinach
rotta oh you’re making csone yeah nice
konei
eggwash but what you need the but for
seriously but P what’s what’s that for
the B you got the EA okay I won’t call
this csone sorry spinach and mini calone
yeah should be the inside show me how
looks
inside yeah it’s cheesy okay look it’s
okay idea uh the dough doesn’t look like
it’s been cooked well very well the top
of the pizza doesn’t look uh nice and
crunchy to be honest and uh yeah it’s a
good idea but you don’t need butter on
top you don’t need that much egg wash a
little bit of tomato sauce is that sour
cream
inside no no um I like that plant I like
where the pasta was going the Tano was
not done very well I believe was very
very bad pizza was Nightmare no I don’t
think tasty past the taste sorry he
didn’t pass the test testy again it
didn’t impress me I’m sorry to do this
to you again you only impress me on a
few occasions no guys do not watch this
video because what they teach you is not
done the right way so please let me know
what you think have you created Tasty
Recipes before did it turn out good or
bad I want to know so so far I can count
on the palm of my hand how many good
Italian recipes I found on tasty today
one and a half thank you so much for
watching this video I’ll see you on the
next venzo plate reaction
video
non tasty