QCP talks Italian American Cookbook and Growing Up Italian
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- čas přidán 17. 05. 2024
- EPISODE 318. Sabino and Rocco sit down with Gianluca aka QCP to talk about his brand new cookbook, the italian lifestyle/culture, and some more exciting things to come
@itsQCP
Get your cookbook here
sites.prh.com/italian-american
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/ itsqcp
Follow Sabino here
/ sabinocurcio
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/ rocloguercio
To shop our merchandise, visit www.growingupitaliangui.com
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Grazie a tutti!
Chapters
1:00 - Intro/Cookbook
7:00 - Italian soccer
9:00 - Differences between northern and southern Italy
13:00 - How QCP started cooking
17:00 - Collabing with influencers in Italy & USA
23:00 - Partying in LA
29:00 - Love for NY
32:00 - Traveling in economy & getting noticed
40:00 - Favorite cities in Italy
44:00 - Issues with social media
47:00 - Correcting Italian vs Italian American
50:00 - Most underrated/overrated Italian dish
58:00 - Pronunciation
1:01:00 - New food trends
1:05:00 - Interview in Italian - Hry
What was your favorite part of this episode ?
everyone is looking happy and healthy, much love
The beautiful betch man. ❤
Anytime I can listen to Italians talk about food, it just makes me feel like I’m back in my grandmothers kitchen on a Sunday afternoon.
When he talks about risotto with shrimps and pecorino.... you are as italian as Trump is german... so 0%.... and why do you always come with milan in the nord? you dont go to milan to eat in the nord, you go to Parma, Bologna, Torino, Firenze, Bologna, Piacenza.... the list is quite long, and you go to the only city where you eat like shit?
I was so tired 😭💓🇮🇹 forza Italia
Earliest pod ever
@@growingupitalianmost dead comment section ever 😂
Bro finding out u use a fake nyc/italian accent is BRUTAAAALLL gdamn
Sempre!!!🇮🇹
Bro come to Sicily !
The fact that you are getting more in touch with the culture of your parents warms my italian heart guys
Loved the content 100%. That was the best part of the video ❤❤❤❤
Best of Luck to All!!!!
Its Sunday Gravy with Macaroni...is what Napolitan Ragu is and is super common with every Italian American for 100 years...don't know why he said it wasn't known ,probably because you guys are young
Grazie ragazzi per il gran lavoro che fate❤
He seems very intelligent and well spoken! I love him!
Don’t need any likes just this episode was spot on respect from Naples Scampia
Bro I'm italian American honestly I've never been to Italy 🇮🇹 want to go real bad. If someone said there was a italian restaurant that was so authentic but cost 500 to 1k a meal im there an if it's good I'm a regular. Reason I say this is I wanna go to Italy to eat not to see art not to go on Beach not to go to to see pope but I wanna eat I want parm from the region I want wine I want seafood come on bro u have a helluva idea
You gotta come try All'Antico Vinaio in its hometown, Florence. It's amazing there
You guys are so negative. This man loves his roots , loves cooking and is extremely passionate for it. He's great at it . Good food , happy life ❤
I literally just ate orecchiette con le cime di rapa and it is so true the beauty of them is that sometimes they stack one on topo of the other 😋. Yes, I'm from Puglia ❤
You guys are awesome
No one would read this but I think qcp should do cooking and gardening videos u could go to vineyards orchards showing us big places but ending the video with how to start a seedling or whatever so people can even start a small garden plant
Great guy! Always fun to watch him 🫶
I think I'll buy that book 😊
Nice!
I think this book will be popular world wide.
Sono Italiano.
Puglia is the best region in Italy when it comes to food.
No doubt.
Venite in Puglia.
Waglio
Ma la serie su Heidi
Perché non la fai più
bro I respect Puglia and their culture and food so much, but obviously Emilia is the best region for food
Heavy is heavenly
I think Liguria in Northern Italy is good for food. Pesto and lots of veg heavy dishes locally grown....🙂
Liguria is a region rich in artistic and natural beauty and home to many culinary delicacies that bring lots of delicious flavor to the tables of Italian restaurants and homes every day. Liguria makes some of the best olive oil in the world - local Taggiasca olives are DOP-protected to maintain quality - and with a coastline that spans nearly 300 kilometres, it’s also home to an incredible bounty of seafood.
Genoese Focaccia
Olive oil focaccia
Focaccia di Recco
Chickpea Farinata
The recipe for chickpea farinata features just three ingredients: chickpea flour, water and good quality Extra Virgin Olive Oil. An interesting anecdote regarding the birth of chickpea farinata: legend has it that after the Battle of Meloria in 1284 between the Maritime Republic of Genoa and the Republic of Pisa, as it was returning home the Genoese fleet was battered by a storm that soaked the stocks of oil and legumes it was carrying, turning them into mush. In an attempt to salvage what they could, the sailors laid them out to dry in the sun and a very tasty and nutritious food, precursor to the farinata we know and love today, was born.
Trofie with pesto
Another iconic dish of the Ligurian tradition is trofie pasta with Genoese pesto sauce. It is thought that this specific type of pasta comes from Sori in the province of Genoa. We recommend pairing it with our Pesto Sauce made with P.D.O. basil, Carli Extra Virgin Olive Oil, pine nuts, garlic, pecorino and parmesan cheese. In addition to the original recipe, an even richer version including green beans and potatoes has also become increasingly popular.
Ligurian-style rabbit
A classic Ligurian main, this dish is typical of the Ponente Ligure area. The delicate flavor of rabbit is paired with our Taggiasca Olives, pine nuts and Carli Rossese di Dolceacqua D.O.C. for a complete main course typical of the region.
Corzetti
This type of pasta is typical of the Genoa area: with its typical medallion shape, it is made using a traditional wooden mold, which is used to first cut the pasta then create decorations on both sides. Traditionally, one of the sides would be imprinted with the family crest which was hand carved inside the wooden mold.Corzetti can be seasoned with our Walnut Sauce or an herb pesto.
Pansoti
Pansoti is another typical Ligurian stuffed pasta, similar in shape to ravioli, which is filled with wild greens such as borage, nettles, pimpinella and chard. The filling used to change slightly depending on what greens could be found. Pansoti is usually topped with a walnut sauce, and ricotta cheese and herbs are added to the greens of the filling.
QCP is fine af
Why nothing subtitles in Italian?😅
You all should get Tony Testa on here
Sabino metti la maglia Dell Inter con le 2 stelle. ❤❤ Forza Inter sempre.
As it's said in Italy, less is more when it comes to cooking .
YOU WERE IN MILAN AND DIDNT TELL US ANYTHING!? Bad boy
Lasagna was the first pasta 🍝 😅
1:00:27 “spalmato”
strofinato?
@@michelerotunno563 sì potrebbe essere anche quello ma so che da noi negli Stati è molto comune far arrostire l’aglio con un po’ d’olio per farlo diventare soffice e poi lo spalmiamo sul pane.
What’s his mom’s number tho !?!
They not speak Italian/American in his house cause his father is 100% italian.
So the Mom speak 100% English and the father speak 100% italian.
U know hes not really italian right? Hes from north carolina
Growing up italian? He is not italian, do you get this, not even his grandfather was italian
He said his dad is Italian is that a lie
What? He has Italian roots, no?
Is it bad to say italian-American 🤔 why would it be cool to be "able" to name it that?
QCP is a complete incel
Boring