Pasta all’Amatriciana: le reazioni degli chef italiani ai video più visti al mondo!

Pasta all’Amatriciana: le reazioni degli chef italiani ai video più visti al mondo!

Good morning, we’re in Amatrice.
I’m Gabriele Perilli, La Conca restaurant. Good morning, I’m Serva Maurizio, chef in
“La Trota” restaurant in Rivodutri, Rieti province. Good morning, I’m Angelo Troiani,
executive chef in restaurant “Il Convivio” in Rome, Via dei Soldati.
G: We’re here to watch videos about Amatriciana, the most popular in the world. G: Oh, please.
A: Can I say something? On my school book in the state hospitality training institute there’s both onion and garlic in Amatriciana.
G: I worked with lots of chefs from Abruzzo, I’m 81 years old. These people
truly knew their job – true Italian chefs, where the red
Amatriciana was created. If there’s onion, garlic and parsley,
there’s no cheese! A: Maybe they have rolled guanciale there. Do they
produce it? G: They might, but I never used it. A: And anyway, it isn’t aged at all.
M: It’s the first time I see it… A: The skin is white… A: Garlic, as well. Now it’s really too much.
1, 2, 3… 5 cloves of garlic! G: I used whole tomato fillets
more than once. It’s good in this way as well, it’s more natural.
M: If we consider it, she’s using for 300 grams of pasta: 200 grams
of onion, 300 grams of tomato… G: It’s a big messy mixture!
M: In the end, pasta becomes a side dish, something marginal.
G: I wonder, are they really making it this way? Really?
A: Of course… A: Have you seen that?
M: It’s “slightly” cooked.
G: It’s steamed! M: All thickened up. M: Did you hear that? Delicious!
G: Delicious! A: She also put Pecorino!
M: Well, yeah, absolutely. In the end, she made something out of it.
M: With fake guanciale… A: Let’s go on! M: Such a lean meat. A: In my opinion, he didn’t find
guanciale, so he took a piece of fresh meat, there’s coarse salt and pepper on top
and it’s still leaking water. He bought it the day before. It’s not guanciale! G: This is true! Shepherds used guanciale
as a substitute for oil. Guanciale was fat. It used to be white, not a red pasta.
A: It’s what we call today… G: Gricia!
A: For sure, shepherds didn’t bring with a bottle of oil in the mountains…
G: They didn’t have it! A: Isn’t the fat from guanciale enough?
G: It’s more than enough! Of course!
A: I want to keep the same flavor, so I always use the same proportion
in fat and lean meats. It doesn’t depend on how the guanciale is. I always make sure there’s the same
balance, so it’s always the same. For example, I never add oil
as it gives a bitter base.
M: Let’s go on! G: That’s not guanciale, it’s bacon. It
shouldn’t be cut like that, those are slices. Guanciale should be cut in cubes, in
julienne. When you eat spaghetti or bucatini, guanciale must
blend into the forkful of pasta you are eating. The bite of guanciale
should be tasted together with pasta in the moment you eat it. In this way
it’s not amatriciana, it’s just a mixture. M: Let’s proceed. M: He’s even using tomato paste… A: If a licence would be needed, would you
leave that to him or just destroy it? G: I’d say: prison! Giving the
chocolate keys of the cell to a child, so he can eat them and lock him in.
A: What about the wine?
G: Wine should be added before, when you’re browning guanciale. But it’s
just a drizzle to simmer and reduce! A: Have you seen that, as well? Such a nice pasta.
G: That is more than overcooked, it’s wilt. A: I didn’t expect it, pasta al dente it’s quite
popular worldwide, right now. But then again… A: Basil!
G: It’s not correct! Pasta is overcooked, oversalted, as well. You can see this messy mix.
M: It’s pasta cakes! The feeling is of a mess in every recipe, with a ton
of things on top that is something completely different…
A: Should we go on? [Video]
Amatriciana: Let’s talk about ingredients: 500 gr
of bucatini, 400 gr of peeled tomatoes, Pecorino, 3 to 4 slices of guanciale.
It’s almost a sweet-tasting pasta, without being sweet as
it’s a mixture between sweet and salty.
A: Can I say that I actually agree with this? Amatriciana is a blend
between sweet and salty.
M: Because of the fat. A: And the onion. We’ll see, but this sweet initial base is present.
[Video] I’m removing this part, so the guanciale must be pink, completely. Don’t be
stingy. I removed all of this, but look at the difference in the color.
It looks like a different thing. It’s a pasta that was used to be made
during transhumance, when things couldn’t be carried.
Pecorino can be preserved easily, as it’s an aged cheese. I’m taking
half of the onion and placing it here, brushing
the surface of the pan. G: I’ve never seen this kind of
procedure: brushing half an onion inside a pan before adding guanciale. What is that for? What kind of fragrance
does it release? It’s useless. [Video] A drizzle of oil.
M: I’ve never added oil. A: I agree. The fat is more than
enough, and as he was saying if you’re adding onion to give a sweet
base and a pleasant sensation, oil takes you on the other side, the bitter.
[Video] I would cut a thin layer like this, giving it a bit of sweetness
without bothering anyone’s taste. M: You should be more certain of what
you’re doing. If you’re adding onion, then add it. If you’re not sure and look
for a compromise, then it’s no good. Let’s proceed.
[Video] Guanciale should be simmered
with white wine to give it acidity, I’m drizzling it quickly. M: You’re not giving it any
acidity with white wine, lightly drizzling and reducing.
A: It’s much more flavor than acidity. You’re giving acidity with vinegar. If it evaporates,
white wine doesn’t leave a trace. [Video] I’m throwing bucatini in
salted water. I’m moving it here.
G: If you remove guanciale, that gives taste to the tomato, the aroma to season the
sauce in the right way it should be done… M: So, you don’t remove it, at all.
G: There’s no way! [Video] I mostly removed the fat
that laid down, then we proceed with peeled tomato. I’m adding
some fat: here we are. I’m adding bucatini inside the sauce.
As you can see, it’s still hard. M: Of course, pasta…
A: He’s playing it safe!
[Video] As some people say, bucatini are treacherous. A pinch of sugar, always,
with the tomato, because of its acidity. M: Pasta contains starches and has a sweet
tendency, guanciale contains fat, so it has a sweet tendency. The only element
of contrast is Pecorino, and it’s quite robust in taste.
Sugar, in my opinion, on the tomato, unless the tomato is incredibly acid,
should not be added. Sugars, starches and animal fats
are already enough to balance the dish. [Video] Chili, just a small piece. This is what
I like, but you can add it to taste. The cheese that should be added here is
Roman Pecorino, with a saltiness that almost touches sweetness, but with a hint of spicy.
G: If it’s spicy, it can’t be sweet, if it’s sweet it’s not spicy. What is he saying?
[Video] Just taste it. It’s something that must be tried.
A: He knows well how, nowadays, Roman Pecorino industrially made are often too salty.
Handmade ones are less salty than industrial products, in fact
he explains it well: ask before about tasting it.
[Video] Some pepper. As a friend
and master chef says, Roman Pecorino must be grated by hand, otherwise it just looks like it’s coming from a supermarket. The worst
thing that can happen to a chef is that someone tells your dish is
too salty. It’s really humiliating. As you see, I didn’t make it very red. I’m adding some
more guanciale as a garnish. Enjoy! G: There’s no onion. Pepper and all aromas
must be added when making the sauce, otherwise it’s not uniform, a true Amatriciana.
M: Well, it’s clear we’re talking here about another kind of thing, compared to
what we’ve seen before. There’s knowledge, he’s a chef from Rome
that perfectly know the dish, so we can say it’s quite faithful
to the concept of traditional Amatriciana, with some minor re-interpretations.
A: As Maurizio was saying, you can see that there’s knowledge, mostly
what I’ve been underlining all along: quality of products, and there’s
a lot of it in here. Some passages are shareable, in some others I would have done differently, maybe getting to a
closer result in the interpretation. He maintained tradition from one side,
from the other he wanted to innovate and this is part of my Amatriciana,
as well. I like this and I’d love to taste it! M: We’ve watched the most popular
video on Amatriciana worldwide, a recipe that is discussed all over the world.
A: Well, then we’re waiting for your comments, as well!
G: Greetings from Amatrice, to the whole world!

100 thoughts on “Pasta all’Amatriciana: le reazioni degli chef italiani ai video più visti al mondo!”

  1. Dear Chefs,
    I'm a Malaysian and residing in Malaysia. I have never tasted a pasta, lasagna or any of Italian food in my life. I wish to try the authentic way of preparing a pasta. Certainly I don't want ruin the receipe by cooking it. Do we really have Italian restaurant prepared by a Italian chef in Malaysia particularly at Kuala Lumpur. I know there are many restaurants have pasta, spagetti and other Italian food where they would have adjust it according to the local taste. I really want to taste the authentic way. Is there any suggestion from the Chefs? Tq.

  2. Maybe most of the 'garlic in everything in north america' comes from a group of renigade foodies that got a lot of flack in the old country and left Italy for the new world where garlic would rule the pasta plate! Anyway… More of why Italians are best a making Italian food amd everyone else is making a mess… Lol

  3. These guys are assholes. Authenticity is bullshit. The only thing that matters is if it tastes good.
    You can call it anything you want.

  4. Na cazzata di piatto fatta diventare chissà cosa…na prosopopea stanno a fa se uno aggiunge un ingrediente. Scommetto che nei loro ristoranti la vendono a 15 euro! Tornate a fa i cuochi e scordateve la parola sceff..!!! PS Ca pancetta vene bona lo stesso mister!!

  5. The only reason to watch this is because of Lydia guest spot — and she speaks English
    — the rest you can —————-

  6. Can someone explain the steam thing they keep mentioning? Is it like an indicator of overcooked pasta? If so, how?

  7. Ha ragione il cuoco anziano,non ci va nulla. La bontà della amatriciana dipende soltanto dal guanciale,il quale è stato stagionato con spezie e aromatizzato in modo tale che non ci serve nientew,neanche l olio…soltanto un po di peperoncino nella rosolatura e poi si aggiunge il pomodoro e si fa andare fino a quando si è ritirato al punto giusto..cremoso ma non acquoso.Ripeto: IL GUANCIALE o altrimenti non la è da chiamare Amatriciana.

  8. E' questa ha fatto i miliardi in america considerata una "divinita' della cucina italiana"in america ,e' come na ciriola,cmq sia per sua fortuna anything goes in america

  9. le ricette della tradizione sono D.O.P. e non esistono variazioni, se vuoi inserire degli ingredienti diversi o in più devi cambiargli nome altrimenti confondi chi la deve mangiare, è come chiamare carbonara vegani un piatto fatto con il Tofu la farina di ceci e la panna di soia…

  10. Maqquànti palàti subblìmi!
    Maqquànti Testimoni d'a Gastronomia Immanènte!

    Me fate proprio morì! 😄 Mànco li celebbrànti der Sacro Uffizzio se dànno tante arie d'espertitùdine!

    Eppòi, dopo tanta scèna, v'abbàsta che ve fanno assaggià' 'na 'ntìcchia de Tavernello drento a'n flute cerchiato d'oro e ecco che sparàte 'e peggio stronzate der millennio.
    Come l'ingeggnére. 🤣

  11. ma se non hai mai visto strofinare una cipolla, statti zitto vecchio coglione
    se è dolce non puo' essere piccante ? ma da dove non può' ????

  12. Overcooked pasta is the best, say what you want, I respect your Al Dente, but not everyone likes chewy pasta. I usually cook mine for 10-15 mins. It becomes so soft and yummy.

  13. At first I thought they were just snob, but the way they express their distaste, not even hammering on the cooks, just confused and frustrated on how distorted the dishes were made from the dish actually is…..I just started to feel their pessimism.

  14. premetto che non sono un esperto di cucina e nemmeno un raffinato commensale , ma un piatto di pasta anche il più semplice cucinato da un vero professionista l'è tott un etar quel, per dirla alla bolognese, le reazioni degli chef sono molto interessanti perchè è gente che conosce l'arte della cucina ,inoltre credo che per mangiare la vera amatriciana bisogna andare sul posto e gustarla preparata da uno di loro . il motivo è semplice credo che nessuno di loro intenda rivelare i segreti del mestiere che li ha portati ad essere quello che sono e cioè rinomati cuochi.

  15. Just a suggestion, but at the end of the videos you should have them cook these things the correct way, I'm curious as to how they do it

  16. 11:02 – So true. Use enough of an ingredient that it can be detected in the final dish (visually, texturally, by taste, or by smell), or don't use it at all.

  17. youtube: The place to go for self-proclaimed "experts". Buy a chef's jacket off Amazon and pretend you know what you're talking about. Get zillions of views. At the end of the day, you're still just a cheap poser.

  18. If it tastes great, I don't care so much about what they call it. It's just good food. I love authentic Italian food, if it's good, and I love American adaptations of Italian food, if it's good. Use the best and freshest ingredients available, cook them well and I'm happy.

  19. You know, for all the shade these guys throw, has anyone who's not an Italian fanboy tasted their food and compared them to the ones they're shitting on?

  20. All of the dishes shown are delicious, they’re just not authentic at all. Authentic Italian dishes, it seems to me, focuses on deeply appreciating each ingredient (the reason there’s often so few I suppose). I, however, personally prefer more flavor than what truly authentic Italian dishes offer- even though I do enjoy authentic as well.

  21. Non ce va ne olio ne cipolla e ne tantomeno l'aglio. Il guanciale deve giacere nel suo grasso con un po' di vino alla fine. Io al massimo faccio saltare un po' di pepe nella padella prima di mettere il guanciale. Ma comunque il sugo va fatto cuocere un po'

  22. Ragazzi che paura sto video… E dire che Lidia Bastianich è una "dea" della cucina in America… blaaahhhh Sapete sono sposata ad un americano ed io sono un misto di Piemonte, Emilia e Veneto… inutile dirvi che da quando sta con me mio marito vomita all'idea di mangiare "italiano" all'estero! 😀

  23. Lo chef Perilli é il mio mito. Un'assoluta biblioteca della cucina tradizionale italiana. Lo vorrei come nonno

  24. Fate parte di quella classica Accademia che Allevi non sa suonare il pianoforte e la sua colpa è portare il classico in IPod. La rivisitazione storica delle ricette di Mariola fa parte di un confronto con chi va ogni giorno al mercato. Questo vostro video non fa altro che allontanare la gente comune dal mondo della cucina. Bravi tutti voi e il vostro fare da Farisei.

  25. I wish they would show how it’s supposed to be made in their opinion – I’m not familiar with the dish so it would be nice to see what their collective idea is… if they all agree 😅😅!!

  26. Se non ricordo male la cipolla strofinata o appoggiata per qualche secondo sulla padella calda è una idea di Cracco

  27. i kind of feel bad for the chef on the right. he feels so docile, and is getting completely outspoken by the other two on the left.

  28. Allora, la amatriciana è un piatto ROMANO: i pastori si cucinavano una gricia, che è la vera specialità di Amatrice. Aldo Fabrizi (romano) ne dà una versione nel suo famoso libro, che farebbe inorridire i signori del video. Infatti non solo fa il soffritto (con olio) con la cipolla ma miscela pecorino e parmigiano e pancetta col guanciale. E adopera, oltre ai pomodori, il concentrato. Il risultato? Eccellente. Non è tradizionale? Me ne farò una ragione. Ma mi sarebbe piaciuto un commento su quella ricetta da parte dei tre cuochi.

  29. After watching a few of these reaction videos, I'm actually pretty proud of myself, I'm 2nd generation, my Gandpa is from Naples, my Grandma is from Galabria, and apparently I inherited knowing how to actually handle these ingredients, some of these people you would think never cooked a day in their life before these videos.

  30. Quando lo Chef Angelo Troiani, ha visto mettere tutto quell'aglio dalla prima,mi ha fatto ridere. Ha sbarrato gli occhi incredulo,ha pure stoppato il video per contarli!! 😂

  31. If left to them, they'd prefer this dish never changed. Their time had passed; they should not impede new ideas. Continue doing what you believe in, and disappear quietly afterwards.

  32. Guys, it's a slow process to get Americans to quit using American techniques that stifle the classic Italian tastes. I think we're getting better though.

  33. The Italians turn into Nazis when it comes to food. They also life their sense of humour and their sense of Dolce Vita. Quite amazing. Happens every single time.

  34. some foods are cooked simple and straight,hacking it is another new dish.many filipino dish is also hacked and i agree with these guys critiques

  35. SOOOO… all these Italian chefs telling what not to do. OKAY. But what is the way TO do it. Otherwise very good to hear someone with the real experience of Italian cuisine, but no help to move the taste forward. This show misses that ingredient, so important.

  36. Io sono fedele guanciale ,pomodoro e pecorino senza olio e senza togliere il guanciale dalla padella . Come dice l'anziano cuoco di Amatrice .

  37. These guys are so funny. If you guys understand Italian, you'd notice all the little shady comments they say throughout the video. they are hilarious

  38. Troppa presunzione cari chef italiani.. Non è detto che la vostra ricetta sia migliore, anzi.. L'evoluzione va avanti proprio per qualche motivo.. Per il resto chiamare una ricetta con un nome che non gli appartiene, a quello non sono d'accordo neanch'io.

  39. Parliamo della versione preparata dallo Chef Max. Non sono un cuoco provetto ma per me ci ha messo anche fin troppo vino! Con tutta quella quantità per me il Guanciale perde parte ( se non tutta ) della croccantezza ( IL GRASSO )

  40. A big problem with making italian dishes that are true to the traditions is that some ingerdients of goos quaity are hard for the home cook to acquire. The guancianale these chefs use are nothing likewe get in the USA even imported in Italian markets. What we get is more like bacon. With that in mind however is that the chefs in the videos being crtitsized are not trying to make a restaurant dish. But something that can be made in a home.

  41. Please show them Hawaii Pizza and Spaghetti & Meatballs. I'm 100% sure they will riot against the world. Especially that old man.

  42. Si meravigliano di vedere la pasta scotta e commentano che è anche strano al giorno d'oggi, secondo me non sanno quanto sputtanata sia la cucina italiana all'estero, soprattutto quando trovi gli spaghetti in scatola pronti da mettere in microonde 🤮

  43. I think Lidia's version of this dish would taste just as good as the original for me. Often these youtube videos are only a snippet of the original TV show where Lidia mentions at the start of the show that this recipe is her own version of the original Italian recipe. Then because of the editing process her disclaimer is not included in the youtube version. Be truthful Italia Squisita!

  44. Siete tutti e tre molto bravi! Il signore anziano è legato positivamente e giustamente a una versione più tradizionale, ma anche gli altri due secondo me sanno come farne una rivisitazione interessante e rispettosa degli ingredienti e della visione italiana.

  45. Comunque preservare la tradizione va benissimo, pero' i cuochi spocchiosi (non solo in questo video) pure loro sono un po' odiosi…

  46. La prima è Lidia Bastianich. Ahahhaha, però è simpatico che 3 chef critichino la madre di Joe per quello che fa e non per il nome che ha

  47. Guanciale is hard to find here, where I live. This is a question directed towards any Italian : Can I use bacon or you'll be ready to burn me alive if I do this?

  48. Do all these chefs have to go into these vids looking to shut them down no matter what? How about some open mindedness… everyone has their own way of cooking. 9:27 the chef on the left said before the video said anything else "can i say that i actually agree". The video hadnt even started yet he was already negative

  49. Using new world items to create a chinese noodle dish yet it is incorrect. Great content just joking. But these youtube guys looked delicious. But I understand being from Cali, if a Italian made a video of a In-N-Out copy recipe I would crap all over it no matter how close it was.

  50. per ogni ricetta italiana sbagliata da un americano muore uno chef italiano, dona anche tu due euro alla mail o chiama il numero verde

  51. Americans are soo shit at cooking that even if they are from italian origins they manage to suppress any italian skill.

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