How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
Every summer, Isabella, her mother, Dina, and her daughter, Federica, honor the family tradition and make tomato sauce in their garden. The process is a laborious one that takes several hours, from handpicking each tomato to adding basil leaves into jars one by one. This year, the family has turned more than 200 kilos of tomatoes into sauce.
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How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider
How Traditional Italian Focaccia Bread Is Made In Bari, Italy | Regional Eats | Food Insider
Breaking away from the more well-known olive oil seasoned flatbread, focaccia in Bari, Italy is a feast of flavors made with tomatoes, olives, oregano, and olive oil. We visited Panificio Fiore, a local bakery that's been churning fresh focaccia every day for over a century.
The bakery is just a few steps away from the city's Basilica di San Nicola, an important destination for pilgrims all over the world. For those foodies exploring the old town on another kind of pilgrimage, a slice of focaccia here will cost only 1 euro and will for sure open the doors of heaven.
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How Traditional Italian Focaccia Bread Is Made In Bari, Italy | Regional Eats | Food Insider
How Authentic Pesto Is Made In Italy | Regional Eats
Pesto is one of the most popular sauces in the world. The original recipe calls for seven ingredients, no more, no less: basil, extra-virgin olive oil, pine nuts, Parmesan cheese, pecorino cheese, salt, and garlic. We traveled to Genoa, Italy, where pesto was invented, to meet Roberto Panizza, owner of Pesto Rossi and the restaurant Il Genovese, and find out what makes each of the seven ingredients so distinctly Genovese.
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How Authentic Pesto Is Made In Italy | Regional Eats
How 19 Traditional Italian Foods Are Made | Regional Eats | Insider Food
Italy is known for its artisanal foods, from gelato to burrata.
Today, we travel across Italy to discover how various cheeses, meats, and breads are made and what makes them special to their respective regions.
Our first stop is in the south of Italy to see how one family makes their own tomato sauce.
00:00 - Intro
00:27 - Tomato Sauce
13:26 - Grannie's Pasta
24:19 - Focaccia Genoa
37:05 - Focaccia Bari
46:12 - Limoncello
54:00 - Caviar
01:03:03 - Parma Ham
01:09:03 - Pesto
01:24:07 - Gabagool
01:35:40 - Panettone
01:45:44 - White Truffle
01:57:30 - Caciocavallo
02:07:46 - Gelato
02:15:40 - Ricotta Cheese
02:24:35 - Burrata
02:36:17 - Gorgonzola
02:45:08 - Giant Mozzarella
02:54:24 - Parmesan
03:04:13 - Coppia Ferrarese
03:08:37 - Credits
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How 19 Traditional Italian Foods Are Made | Regional Eats | Insider Food
How Traditional Panettone Is Made In Italy | Regional Eats
Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. It gives a panettone a tangy flavor and just the perfect texture. But it’s not an easy yeast to work with: you need time and patience to master it. In Milan, the birthplace of panettone, lievito madre is the one and only yeast bakers are allowed to use. We visited Pavé, a local bakery, to find out what else makes Milanese panettone so special.
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How Traditional Panettone Is Made In Italy | Regional Eats
How One Of Italy's Rarest, Most Expensive Cheeses Is Made | Regional Eats
Caciocavallo cheese is one of the most popular cheeses in Italy and is famous for its signature elongated shape. In the caciocavallo family, there is one kind that is so rare that at times it can be even more expensive than the finest of Parmesans: caciocavallo Podolico. This special type of caciocavallo is made with the raw milk of Podolica cattle, a rare breed of cattle confined to a few areas where water is scarce and survival is difficult. One of these is the Gargano, a peninsula whose close proximity to the sea gives Podolica cows’ milk a rich, earthy flavor. This milk,in combination with how the cheese is aged, lends a salty, sharp, almost spicy flavor to the finished product. Virginio Frumenzio, a full-time livestock breeder and part-time cheesemaker, shares the story of this incredible cheese with us.
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How One Of Italy's Rarest, Most Expensive Cheeses Is Made
How Ricotta Cheese Is Made In Italy | Regional Eats
Ricotta is a very versatile cheese that can be eaten in very different ways. And, technically speaking, it’s not even really a cheese, because it comes from the liquid whey when the milk is curdled. Bigger dairies that make cheese often consider liquid whey just a leftover product and use it to feed livestock or even discard it.
But for smaller, local dairies here in Italy, it is a great opportunity to optimize their resources and get something great out of them. We visited a dairy in the town of Locorotondo, Italy, where cheesemaker Giovanni Montanaro transformed liquid whey into ricotta.
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How Ricotta Cheese Is Made In Italy | Regional Eats
How Capocollo (Gabagool) Is Made In Italy | Regional Eats | Food Insider
You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot thanks to its vivid red color and beautiful marbling. Unlike ham, the fat in pork neck makes capocollo a soft, tender, and incredibly tasty cut. Capocollo from Martina Franca is a blend between two unique things: the very Italian practice of curing pork neck, and where it is made — the Itria Valley, a hilly farmland with fertile soils. It's here that the fragno, a distinct oak tree, has found its ideal home, passing down the aromas of the forest to the cured meat. We visited Salumi Cervellera, a family-run business in the heart of the Itria Valley, to find out more about how its traditional capocollo is made.
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How Capocollo (Gabagool) Is Made In Italy | Regional Eats | Food Insider
Why This Portuguese Sardine Cannery Swears By Its 100-Year-Old Method | Regional Eats
Canned sardines are a delicacy in Portugal. The country has a long fish-canning tradition, to the point that the sardine has become a national icon. We visited Conservas Pinhais, one of the oldest preserving factories in Portugal, that has kept its artisanal canning method since 1920. It makes 30,000 cans a day.
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Why This Portuguese Sardine Cannery Swears By Its 100-Year-Old Method | Regional Eats
How Traditional Italian Gelato Is Made | Regional Eats
In the small Italian town of Ruvo di Puglia, siblings Giuliana and Vincenzo Paparella carry on a 180-year-old family tradition making gelato from only three ingredients: milk, sugar, and eggs. It all started in 1840 when Uncle Luigi brought the art of gelato making from the royal courts of Naples to his hometown, Ruvo, and gave it a home. Fast-forward four generations, and the original 1840 recipe, the King's Cream, has been joined by seven other flavors: pistachio, almond, chocolate, quince, nougat, gianduia, and hazelnut. Behind each and every one of them, the two siblings will transform every ingredient but sugar, from crushing cocoa beans to sourcing vanilla pods from Mexico. We follow Giuliana while she shows us the preparation behind the almond flavor.
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How Traditional Italian Gelato Is Made | Regional Eats
How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia.
Editor's note: This footage was filmed on February 20, 2020.
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How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
How 50 Legendary Foods Are Made Around The World | Every Claudia Episode | Regional Eats
From Dutch Gouda, to Scottish Haggis, Claudia Romeo has covered over 50 regional specialties across Europe. She wants to take you across the continent to show you every regional eat she has ever covered.
Our first stop is Paris, to see how traditional French baguettes are made.
Chapters:
00:00:00 - Intro
00:00:15 - Baguettes
00:16:25 - Sardines
00:26:43 - Iberian Ham
00:36:01 - Butter
00:51:04 - Croissants
01:04:07 - Chorizo
01:12:41 - Haggis
01:24:48 - Pesto
01:39:52 - Gouda
01:49:14 - Stilton
01:58:09 - Tomato Sauce
02:11:08 - Port
02:20:03 - Crumpets
02:28:00 - Brie De Meaux
02:39:23 - Gelato
02:47:10 - Caciocavallo
02:57:34 - Cornish Pasties
03:05:39 - Manchego Cheese
03:14:31 - Worcestershire Sauce
03:21:36 - Camembert
03:29:23 - Focaccia
03:42:10 - Black Pudding
03:53:28 - Burrata
04:05:11 - Pasta
04:16:04 - Focaccia Bread
04:25:13 - Jellied Eels
04:35:22 - Ricotta Cheese
04:44:17 - Capocollo (Gabagool)
04:55:51 - Cumberland Sausages
05:06:32 - Stinking Bishop Cheese
05:15:16 - Bacon
05:24:42 - Tea
05:34:23 - Cornish Yarg
05:42:24 - São Jorge Cheese
05:54:48 - Custard Tarts
06:01:38 - Panettone
06:11:43 - Chocolate
06:21:50 - Truffles
06:33:35 - Phyllo Pastry
06:42:22 - Feta Cheese
06:48:13 - Red Leicester Cheese
06:54:03 - Extra Virgin Olive Oil
07:03:42 - Black Ham
07:10:58 - Clotted Cream
07:17:48 - Greek Yogurt
07:24:40 - Parmesan
07:34:21 - Mozzarella Balls
07:43:37 - Gorgonzola Cheese
07:52:32 - Limoncello
08:00:21 - Sturgeon Caviar
08:09:25 - Credits
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How Italian Burrata Cheese Is Made | Regional Eats
Puglia, Italy, the home region of burrata cheese. Compared to other cheeses, burrata has a very short shelf life. It is best enjoyed fresh, straight from the dairy. We met with local cheesemaker Vincenzo Di Trani to learn more about how it is made. His dairy, Mozzabella, produces about 500 kilos of fresh cheese every day.
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How Italian Burrata Cheese Is Made | Regional Eats
How Authentic Tomato Sauce Is Made In Italy #tradition #sauce #Italianfood
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How Authentic Tomato Sauce Is Made In Italy #tradition #sauce #Italianfood
How Grannies Make Fresh Pasta In The Streets Of Bari, Italy | Regional Eats | Insider Food
Hidden in the streets of Bari, Italy is a small alley where a dozen grannies make fresh pasta by hand every day. They have been there for decades, carrying forward a tradition passed down over generations.
Today, Via Arco Basso, the alley where they live and work, has become a rite of passage for tourists and locals looking for great pasta and a breath of authenticity. One of the grannies, Nunzia Caputo, shows us how she makes Bari's most emblematic pasta shape: orecchiette with semolina flour.
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How Grannies Make Fresh Pasta In The Streets Of Bari, Italy | Regional Eats | Insider Food
Making Tomato Sauce With 3 Generations Of Italian Women #sauce #family #tradition
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Making Tomato Sauce With 3 Generations Of Italian Women #sauce #family #tradition
This Man Is Saving Santorini's Heritage Tomatoes
Santorini used to be known for its tomatoes. Petros Oikonomou has dedicated more than 20 years to reviving the crop and the heritage agriculture of the Greek island chain.
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This Man Is Saving Santorini's Heritage Tomatoes
How The World’s Biggest Pasta Factory Produces 1,400 Tons Of Pasta Per Day
Barilla pasta has the largest pasta factory in the world. Every year, it produces enough pasta to feed more than 4 billion people. We went inside Barilla’s flagship plant in Parma, Italy to see how they’ve been doing it for over 140 years.
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How The World’s Biggest Pasta Factory Produces 1,400 Tons Of Pasta Per Day
How Heinz Tomato Ketchup Is Made | The Making Of
We visited Heinz's European Tomato Ketchup factory in the Netherlands to see how the world-famous condiment is made. The dutch factory makes 1.8 million bottles of Tomato Ketchup a day, and has been making ketchup for the whole European region since 1958.
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How Heinz Tomato Ketchup Is Made | The Making Of
How Phyllo Is Handmade By One Of Greece's Last Pastry Masters | Still Standing | Business Insider
At 86 years old, Giorgos Hatziparaskos is one of the last bakers in Greece making phyllo pastry by hand. With the help of his wife and son, he keeps the business going thanks to tourists visiting the Greek island of Crete. Giorgos Hatziparaskos Handmade Phyllo Workshop is located in the heart of old town in Rethymno.
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How Phyllo Is Handmade By One Of Greece's Last Pastry Masters | Still Standing | Business Insider