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OldItaly
Registrace 20. 07. 2008
Serenade to Santa Lucia Tomatoes
The Santa Lucia brand of whole peeled tomatoes imported and distributed by Italian Harvest, Inc inspired Victoria Doggett to play Santa Lucia on her accordion. Find Santa Lucia whole peeled tomatoes from Matera in southern Italy here:
www.italianharvest.com/category/tomatoes
www.italianharvest.com/category/tomatoes
zhlédnutí: 442
Video
Paradiso Dei Golosi, Calabrian Specialties
zhlédnutí 30Před 4 lety
Italian Harvest imports some of the Fruit Jams produced by Paradiso dei Golosi located in a remote area of the west coast of Calabria in southern Italy.
How we make Panettone: here's the secret behind Loison's Panettone
zhlédnutí 165Před 4 lety
This is how we make our Panettone! Here's a look inside/into our Panettone-making factory/facility, where it takes 72 hours to produce Loison's creations. From the Panettone recipe to the natural yeast, the ingredients, the patient work and periods of resting, and the final packaging! This is how Loison Panettone is made! Our recipe: a 72-hour production process, summarized in 4 minutes. 📺 Subs...
Puglia - The Trulli of Alberobello
zhlédnutí 55Před 4 lety
Trulli are ancient conical habitations found in central Puglia made entirely of dry stone. A trip into the heart of Valle d'Itria with a brief voyage to Alberobello.
Visciole Wild Sour Cherries and Jam
zhlédnutí 123Před 5 lety
Visciole are a wild sour cherry found in northern Lazio, north of Rome, in the province of Viterbo. Video courtesy of RAI 3 and Geo.
Savini Truffles - How to Prepare Pasta with Truffles
zhlédnutí 409Před 6 lety
Cristiano Savini and his father, Luciano, prepare us a fabulous lunch based on Tagliolini by Pastificio Caponi served with Parmigiano Reggiano Cream of Bianchetto Truffle and fresh grated Bianchetto Truffle and Black Truffle of Norcia.
Savini Truffles - A Day in the Life of a Truffle Hound
zhlédnutí 127Před 6 lety
Cristiano Savini and his truffle hound, Giotto, take us on a walk in the forest to find buried truffles.
Acetaia Ducale Vinegar Condiments
zhlédnutí 50Před 6 lety
The story behind the production of Acetaia Ducale vinegars and condiments. Filmed in the region of Veneto in northern Italy.
How to Prepare Cream of Black Artemide Rice
zhlédnutí 159Před 6 lety
Chef Marco Basso of Piccolo Lago restaurant takes us on a step by step tour of a simple preparation of cream of black Artemide Rice, scallops and peas. The Artemide variety is the result of a natural combination of Venere rice and an Indica type rice like Basmati. This aromatic black rice with a beautiful elongated shape has an intense and pleasant aroma, and it is rich in iron and the antioxid...
Sardegna Coast
zhlédnutí 62Před 7 lety
A walk along the coast of Sardegna ending in a fantastic natural pool among a rocky lunar landscape
Giuliano Tartufi
zhlédnutí 2,1KPřed 7 lety
Situated near the village of Pietralunga in the remote mountains of Umbria in central Italy, Giuliano leads a team of mostly women to find with his truffle hounds and process in their facility all kinds of truffled products.
Italian Harvest Coriander Honey Wins Bronze at the 2017 Sofi Awards
zhlédnutí 71Před 7 lety
Coriander Honey by the small family producer of Apicoltura Piccolo Renato wins the bronze out of 40 honey entries in 2017.
Italian Harvest Mediterranean Anchovies win Bronze in 2017 Sofi Awards
zhlédnutí 99Před 7 lety
Mediterranean Anchovies in Organic Extra Virgin Olive Oil by Principe di Gerace, Mediterranea Foods wins the Bronze Award in the 2017 Sofi Awards. Find these delicious anchovies here: www.italianharvest.com/product/Mediterranean-Whole-Anchovies-in-Organic-Extra-Virgin-Olive-Oil/sofi-award-winners
A History of Sopraffino Degli Estensi - aged wine vinegar condiments
zhlédnutí 105Před 7 lety
A History of Sopraffino Degli Estensi - aged wine vinegar condiments
Abano Terme Pools at the Hotel Internazionale
zhlédnutí 512Před 8 lety
Abano Terme Pools at the Hotel Internazionale
Cittadina maestosa del Padovano gloriosa per le illustri terme curative rinomata per la celebrità e la fama storica per il memorabile folclore popolare
1:21 why oh why? Why is it impossible to find a pesto recipe? A recipe contains exact amounts and measures... we all know the ingredients, however no one has the measures.
This looks like somthing from 1970 and it’s soooo slow.
Kille - you have a choice: you can turn it off!
You sea nymph, you!!! Ciao Bella, VeeKee!!!
can we use prosciutto meat? we dont have 'coppa' in USA
Yes you can.
Yes, I would use cured prosciutto and not cooked ham.
Amico non sbagliare le orecchiette sono il fiore all'occhiello dei foggiani
D'accordo con te antonietta.
she didn't make the pesto herself, what a sick green pesto
If you make the pesto yourself, then you are not eating real pesto. Real pesto comes from Liguria with basil grown in Liguria, which is where the pesto that she used in the jar comes from. This is real pesto and not whatever sick green pesto you are referring to.
I'm from Genoa, I tasted a real good pesto in San Francisco, a couple of years ago the winner of international pesto championship ( held in Genoa every year , blindfolded jury ) was a chef from San Francisco, this city has an optimal climate for basil,, I suggest, no deep soil, no directly sunshine, and young plants, a proper mixing of all ingredients will give the best flavour and a fresh green color, in case you have to use grown basil, add a spoon of milk, it will avoid the mint ''tail'', sorry if I appeared rude, it wasn't my intention
I live in San Francisco and I'm from Rome. I know the chef who won the award in Genova. He is from Genova as well. The basil you find here is minty. It is not like the basil in Genova. It may be good, but it is not the real pesto that you find in Liguria. You are not rude, but I'm surprised that if you are from Genova you are praising pesto made in San Francisco and appearing to say it is better than pesto made in Genova.
Here is another video you may be interested in watching: czcams.com/video/dq6iy4Xg5JI/video.html
yes,Genoa palazzo Ducale, sala del maggior consiglio, where chef James D. Bowien or Danny Bowien won the award in 2007 or 2008, if I remember correctly chef of italian/Ligurian restaurant in San.Francisco. maybe Farina, I dind't say that pesto of your city is better than ligurian, in S.F.,I just tasted a very good pesto , if you have time have a look at the producers 's greenhouses mainly located at the west coast of Genoa . Even in my terrace if I don't protect basil from direct sunlight the basil get minty, same if plants are overgrown, for my opinion the best season for basil is spring, during winter greenhouses are heated and you don't smell basil as it should , believe me if I say that you may grow a good basil in S.F. city very similar to Genoa. Thanks again
grande Alberto,saluti da Antonio masiello da new york city
marble mortar and pestle: goo.gl/JiKuBS
Beautiful Italy
Ma che meraviglia, io amo il pesto alla genovese. Perche alcuni mettono i fagiolini le patate?
can you freeze these
good video thank you
There is no smoking involved. The natural high sugar content of these tomatoes is such they are not attacked by bacteria or other biologic agents, so that they can hang outside of people's homes without refrigeration for months.
Grazie ! fascinated by these tomatoes after seeing them on an American cooking show it was mentioned that they are "smoked" - is there actual smoking involved or were they simply referring to their hanging in a dry place for months ?