Italian Chef Reacts to BOLOGNESE SAUCE by @aragusea

I love Adam Raguseas Videos and his personality. I hope he will enjoy my reaction:_Authentic::_FoodFather:

Adam is known for loving his acidity in his food more than most people. I like his recipes because I’m the same. He has another bolognese video where he hand makes pasta and does a more traditional Ragu with pork, and no balsamic. The video you reviewed is more his “home cooking” rather than traditional cooking. Would love to see a follow up tee action to that one.

"Can I have the bolognese with a baguette!?" Don't lie, that sounds really good.

Thanks for reviewing Adam's work. I enjoy his work in general, and in addition to cooking, he teaches how ingredients, procedures, and machines can work to your cooking journey.

Adam changes a lot of his recipes to adjust for his wife not liking some specific ingredients, in this case the celery. It's really sweet of him to do that for her, but I believe he should add or at least recommend those ingredients to be used in his recipes so that viewers who follow his stuff to a tee will be able to create a surperior product.

When you are sayinng a bottle of white wine is too much or a whole onion is too much, I think you are ignoring the fact that adam is making 9 LITRES OF SAUCE.

Italians really need to wrap their heads around the idea that Italian-American recipes are different. Tons of tomato and garlic and dried spices are traditional over here. That's the flavor we grew up with and are trying to hit. Americans are also generally very accepting of changing things around. All our grandmas did things very differently to each other. We take tradition as something to learn from, but then branch off on our own. It's the difference between a culture where you buy a Ferrari if you're worthy, vs one where you build up a Mustang if you're worthy. Adam familiarize himself deeply with traditional techniques, but at the end of the day, he's an American and will mix things up like one.

Hi Vicenzo from Portugal, I love your react videos!😂 I learn a lot with you about Italian food! Best regards

Omg I love love love this guy (Vincenzo not the sound engineer)

"This is not a salad" about the balsamic had me in stitches. This sauce was great.. until the dried herbs and salad portion of the video..😅

Re: chicken livers, the first bolognese recipe that I ever made was from the Mamma Mia Italian cookbook, which was a US cookbook from 1974. It had chicken livers, but no tomatoes (only tomato paste.)

bolognese on a baguette sounds pretty good.

Personally I love Ducati motorbike in my Bolognese 😂😂

Oh the roller coaster! "Yes, yes, YES, yes, NO, NOOOOO, ABOSLUTELY NOOOOOOOOOOO!"

YES Bolognese with chicken livers per favore ! Grazie mille!

I love your editing. It makes me smile every time.

Yes. Been waiting for this

Congratulations on over one million subscribers! By the way that Luciano Pavarotti joke was good😂

Do it Vincen❤❤❤❤ we are waiting for authentic

in vienna, some people use vinegar when cooking gulasch, essentially a beef and onions stew with paprika powder. the vinegar serves to correct initially burnt paprika powder and/or onions before meat was added. or to counteract slightly burnt, or ripe, too well hung meat. some declare vinegar as part of the canon which i distrust. ps vicenzo, i discovered your channel during the pandemic and soon subscribed. it helped me keeping sane, besides of improving my pasta knowledge. so thank you again.