What Italians Eat for CHRISTMAS

[Music] do you guys like our christmas cactus even i can't decide if it's horrifying or awesome uh let us know in the comments what you think so i've been really lucky in that i've been able to travel all throughout italy from the north to the south and at all times of year spring summer winter fall you name it there's one very important period though that i have not experienced in italy which is christmas it's the third year i've been married to ava it's the third year i'm spending the christmas here in the us with her and i'm feeling a little bit left out so i'm gonna see if there's something we can do about that you want me to do what that better i want to recreate italian christmas here no it's not possible because the first thing we need a huge family at least a 30 40 people because we started in italy three weeks ago so a very late december and then you start to plan with your italy christmas eve is a very important day you choose the fish you go and buy the fish two weeks in advance we have a christmas lunch and for christmas lunch you can eat meat yes if you are in milan you need to make the broth if you are in bologna you need to make the tortilla and then do you think that it's done and now because the day after there is a certain step we leave santa stefano alone and so now we need to cook again the dinner of the 24th or the lunch of the 25th and maybe also the dinner of the 25th so artwork now is not possible how about just a taste of italian christmas [Music] [Music] [Music] [Music] [Music] so [Music] oh [Music] we are off to a good start because it is an awesome day anytime you decide to make homemade tortellini this is one of the most traditional italian christmas dish and is a tortellini embroidery cloth tortellini and broth tartelining broth i wonder why they named it that this this is a typical traditional from bologna from emilia romagna but i bet that every family in their life at least once had a tortellini brother for christmas it seems very well i won't say christmassy because i've never had tortolini in broth for christmas but it seems very wintery it's a winter dish because it's a very hot dish it's full of energy after you eat this you are full of energy keeps you very very warm well let's eat it while it's hot before to complete the dish ah always airy tortellini broth at least in my home if we eat we do this because parmigiano makes everything better maybe the first pasta i've ever eaten with a spoon yeah because with the spoon we eat how do you want to eat the turkey that makes a merry christmas it's so simple i mean looking at it it doesn't look like very much but it is so good and it smells so amazing as soon as ava put the tortellini in the broth it's just like you have this hearty meaty broth and then you can actually i don't know how because it's all sealed up but you can smell like the cheesy filling of it tortellini embroider are a master on the italian tables for christmas if you can't make your own by hands yes you can buy but if you can make your own the taste is completely different the filling is so good parmigiano and nutmeg and there is an egg because you need to keep all together well once again i can't say that it tastes like anything i've ever had for christmas but i'm very into having this for christmas i'm actually a little surprised because um i'm familiar with uh the feast of the seven fishes thing uh which i don't know a lot about but i was expecting like you to right off the bat be like fish this as we said is traditional from the north of italy so in the north of italy most of them they don't really eat fish but as you know i'm from the south really our next next course are pearl will be fish but first a quick word from today's video sponsor one of the things that i've come to appreciate about italian cuisine is the deliciousness of simplicity it's often the simplest dishes that are the most amazing to eat but the problem with simplicity is that it all requires really good ingredients that's why ava and i are really big fans of butcher box they're a monthly subscription service that ships a giant box full of really amazing high quality meat right to your door everything is tailored to work best for you so they have a bunch of different boxes you can choose from they have some curated options or you can just make your own custom box with whatever you want then you just select the frequency how often you want them to arrive and the next thing you know you've got high quality meat at your door ava has taught me a lot about caring about the ingredients that i eat but in the process of coming to care about that i've also learned how difficult it can be to actually find those really good ingredients that's one of the things we really like about butcher box is just the convenience of it because you just know you don't need to worry about it just really good meat is going to show up delivered right to you added to that convenience is the flexibility because you can change what you get in your box how often your box arrives you can even cancel at any time without a penalty the best thing by far in our opinion about butcher box though is the fact that they really care about where their meat comes from they source from fishermen and farmers who meet the highest standards of quality their products are humanely raised for instance their beef is pasture raised their chickens are free range all of their seafood is wild caught in our last butcher box we got cod ground bison salmon chicken thighs ground beef and some filet mignon right now butcher box has what i think is a crazy deal new members right now will get free bacon for life everyone loves bacon you can get bacon in every single box for the lifetime of your subscription you'll also get big discounts up to a hundred dollars off sign up for butcher box today visit the link down in the description below and you will get free bacon for life a big thank you to butcherbox for sponsoring today's video [Music] if someone wants to know what's the smell of my home this is the smell of my home what does my love the frying papers because i think that is the things that my mama cooks most [Music] this is bakala and what's bakala bakala but because it's salty guys before you cook the bakala you need to soak it at least for two days and as you see after two three days the bakala will be like that and remember also to change the water several times [Music] i'm not gonna lie ava this dish seriously concerns me why okay because all right so often people ask me if there's any italian food or food that ava makes that i don't like and the answer is yes it's very very rare but there are a couple of dishes and when i mean a couple i mean i can literally think of two that i do not like and one of them looks very similar to this it's called stocko stockko is the most delicious food on the planet of earth is my favorite food i could eat soccer all my life for every time and every hour in the day it doesn't matter it seems to be a very divisive food even within calabria which is where it's like all the rage because i've it's it's like one of those foods where you either love it or you hate it because i've even talked to collaborates for like i do not understand what they're on about but this is not stockholder this is baccalaureate what's the difference the difference is that the fish is the same right it's hard it's good but the stock is dried the bakala is salted so they have two different ways of treating the fish treat the fish well that's promising because my problem with stucco is more of like the texture the texture of the dried fish what can i say why love i'll give it a shot this is a traditional dish for christmas and this is my family recipe but for example if you go to rome usually they fried the bakla in a different way in the north of italy in a different way and in a novel in a different way so every region every family really when we come to this dish we have our own recipe but for sure bakala is a staple like the tortellini in the italian christmas table i also have to say that this seems a lot less christmassy than the turtleneck the tortellini i got i'm like okay tortellini broth it seems like winter because the tradition of this dish for christmas as a variation to origin or if not ancient anyway all the regions because you need to understand that the tradition as you said before of the seven fish feast he comes from a religious thing for the catholic religion of the christmas eve you couldn't eat meat it was it wasn't so easy to get fish the fresh fish during the past and these walls a fish was very very cheap so every family could afford at least the bakala that's why he became a staple on our christmas table then the catholic religion changed the situation and nowadays everyone can eat wherever they want but a lot of people they kept the tradition to eat fish instead of meat for christmas and then the fried spicy peppers are just cause you're collaborating and why not gotta gotta throw some fried spicy peppers in there hey i'm into it i you cannot like i don't really know but it doesn't have quite the uh textural thing that i didn't like about the stockholm it's not as like dry because it's not dried and you can eat bakala wherever you want in which way you want you can make a stew you can fry it or you can roast it you can make the pasta oh i'm just digging into the peppers and potatoes for the first time those are amazing i really like how you fried all in the same oil first the peppers then the potatoes then the buck like cause i can taste that because there's that like spiciness in all of them it all kind of got that spicy flavor all the flavor they are all together that surprised me that is truly unlike any christmas dish i had in my mind whatsoever now i know because recently you've been showing me a lot of amazing christmas desserts that you have quite a few up your sleeve when we come to christmas the cellar is very tricky to choose one because really from the north to the south we have just a huge amount of different dessert but i couldn't cook all so i chose one that in my opinion can be a very good christmas [Music] do [Music] every time that we release a video where i fry usually people uh you don't replicate the the recipe but guys it's christmas if you don't fry for christmas when do you fry your life so just leave a little bit just try something maybe more than something [Music] what the i almost said a bad word what what is this harper these are are so famous in all the world really see ya but they are pretty pretty famous these alpera are traditional from napoli okay the name is stroupoli inaudible the center of italy until down to sicily but we know it with different name for example in larger it's called the chicharrkyata in calabrese called the pinolata in sicily it's called pignocata but the substance is the same it's so wild i've just never seen a dessert like that i mean it's like it's hard it's solid that honey that's what that glaze was made it a heart salt thing so how do you even eat it to eat them you need to cut them and yes oh you just do like slices yes they are hard because it was a dessert invented from poor people and they put on the honey because they only preserved the sir for a long time so they did this for christmas but they could eat this also 20 days later because it will be the same in 20 days and i know because i had i don't really want to cut into it it's so like colorful and pretty and but he's made to be okay okay whoa thank you okay my first structurally that's really good i don't know what i was expecting because obviously it's covered in honey but for some reason looking at i didn't expect it to taste so much like honey as it does i mean it's like a honey dessert the snozberries taste like snozberries is glaze them in honey but as the salt is small bowl they are not too heavy even if they are fried they are pretty light they are pretty soft they are not hard like a cookies like yeah it's not crunchy like you would think i have a question do you actually use sprinkles in italy see ya see i wasn't sure if that was just a touch because you suddenly had sprinkles here or something no arter we have them we call them code they are colorful as yours and yes we put on our dessert in this case we put on this roof only what do you think about this truthfully well i'm confused why you would need it to last 20 days because i'm going to eat it all today i can tell it's going to be one of those desserts that's addicting addictively good and every time you walk by you're like i'm just gonna get another piece next thing you know it's all gone guys we hope you enjoyed this video we'll be back on wednesday with another recipe but if you don't catch us before the weekend we hope you have a very merry christmas i think we may take the following week off so that we can have some christmas time to ourselves but we'll be back really soon and we can't wait to see you then a big thank you to butcherbox for sponsoring today's video check out the link down in the description below to get free bacon for life we'll see you guys next time

Channel: Pasta Grammar

Views: 145,983

Keywords: christmas in italy, italian christmas, italian christmas food, italian christmas recipe, christmas, italy, food, recipe, traditional, authentic, tortellini in brodo, tortellini in broth, tortellini, how to make tortellini, baccala, fried baccala, baccala fritta, baccala recipe, how to make baccala, struffoli, struffoli recipe, how to make struffoli, eva, ava, harper

Id: pNOpcoGJpmM

Length: 20min 54sec (1254 seconds)

Published: Sun Dec 19 2021