On a recent trip to Italy, I encountered a fascinating culinary contrast. The local chefs’ approach to cooking steaks was quite different from what I’m accustomed to. When asked to share my own techniques, I gladly obliged!
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29 Comments
"I respect the pasta, you respect the meat" is the hard-hitting line😂
They made you udon noodles and mama cozzi meatballs for the first course!
Guga's eyes when they said they don't do the seasoning… I felt that in my soul. Also I have had that steak in Florence and yes… its true… even the best under seasoned.
I don't use salt at all. Maybe that's why I can taste the salt in the animal. Heart health – low sodium/salts and raw refined sugars. 95/65 at 64. Works for me.
Hey Guga, you should really "teach" or show them how a proper steak should be done.
when he says schooling I thought guga was gonna cook his way with their meat and let them compare.
Wow. Shredding away…what a legend…
You call it raw we call it “ blue “ I used to eat blue steaks . Big shifted to medium rare when I started eating 50day fiery aged steaks on special occasions. On charcoal. Sublime
There are two kinds of people. There are people who don't season meat, and people who can be trusted
Ibagree
love it when people correcting wrong cultures 🤝
The pasta in the spaghetti and meatballs dish looks like it is Bucatini, which is a tubular pasta that has in the past two or three years become quite popular, enough so that it is sold in our supermarkets in the UK. Generally speaking, Bucatini is much chewier than spaghetti or linguini, which works really well with most dishes.
Salting before cooking also helps develop a crust, whenever I used to see a Fiorentina steak being eaten raw or very rare I never understood why. Thanks Guga, one proviso though…grass fed v grain fed is a matter of preference isn't it?
I once have a dinner in a quite famous(and expensive) steakhouse in Dallas, ordered a T-bone, samething! Just plain meat with no seasoning, no salt no pepper! And the only sauces they got are A1 and ketchup on the table!
That steak was just sad my man. So at least now you know how your friend felt when you showed him your kind of pizza before 😂 But hats off for at least trying their food how they do it there.
Well played Guga❤
That is so weird, ask an Italian about salting pasta water and it has to taste like the sea!!! A 1kg Fiorentina steak, nope.
Idk, trashing other countries food just doesn’t sound right. Never seeing Anthony Bourdain doing that even when he had the same bisteca Fiorentina, he just put some extra salt on it and kept his mouth shut.
guga should've cooked some meat for them xd let them compare side by side
I honestly think Italian food is completely overrated. They are just eating raw seared meat 😂😂😂
Salt please!!!!!!
Florentine steak is the best steak you will ever have. Tried many steaks around the world…
So interesting to see your take on steak in Italy! I've lived here for over 20 years, wherever I order Fiorentina in Italy every single time I send it back to be cooked properly even though I explained how I wanted it cooked when ordering. Their reaction is usually one of surprise, like I'm committing some kind of sin!
I'm from Italy and there are a lot a reasons why they know anything about meat. The problem is that probably a perfectly cooked steak can be viewed as overcooked. They won't use salt before cooking becouse they think it dries out meat. If you don't eat raw they tell you are not a men but at the same time a lot of peaple want to eat dry as hell well done meat. All said you can't judge becouse they always gonna say you can appeaciate good food
Thats a no from me! Looking at those beautiful cuts of meat being served raw and unseasoned is sad 😂.
7:01 Young Guga
Middle ground is the best. Not as seasoned as american meat, but with a little bit of salt and pepper.
I think US use way too much salt on everything. A few years ago I started to eat everything without salt for a while and I was shocked by how much the food can have a taste on his own without any seasoning. After that I decided to reintroduce salt, just a little bit and after a while I found the perfect combination and it is still way less salty than it used to be.
I think steaks usually need some salt but I don't think it is that wrong to try really good quality meat without it. And even when I put some salt I still avoid to use anything else and I still use way less salt than here on guga
as an Italian, we have an amazingly wide culture about beef and steaks, yet we don't know how to truly valorize them. me personally when I cook my steaks I always salt brine them for at least a couple hours, then season them again with salt pepper and garlic powder, I don't have a charcoal grill so I do everything on a stainless steel pan on very high heat, get a crust going, then I flambe the thing with whisky or brandy and then butter baste with rosemary and thyme. not having a very powerful gas cooker I always go for thicker stakes cause by the time I get a crust on a thin steak it'll be well done. the one thing I have to disagree with you on is that steak Al sangue is great *IF MADE AND SERVED PROPERLY*, cause if you serve it on a cold plate the last bites will be straight out cold and bad
I'm Italian and I use salt, rub, seasonings and so on. I love low&slow barbecues, with picanha or ribs that take 2/3 hours to cook. For example, Italians have the same problem with fat. people also discard it on ham and obviously on meat. a nightmare😢