Author Topic: Un Americana in Italia...Full Film Complete  (Read 1399 times)

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Offline pizzablogger

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Un Americana in Italia...Full Film Complete
« on: January 31, 2011, 05:19:32 PM »
Sky has finished her film after her year long stay in Italy.

Here is the link to the Full Film page.

http://www.skymedia.tv/SKYMEDIA/full_film.html

4 Parts.

Begins in Chicago at Spacca Napoli and ends in Napoli.

The making of and talking about Parmigiano-Reggiano, Coffee, Pasta, Mortadella, Mozzarella di Bufala, Flour (Caputo factory) and Pizza are among the topics.

"We say the oven doesn't cook the pizza, it kisses it" --Enzo Coccia in the film.

I really enjoy this film and hope you do as well.

Now, I've got some questions to put together!  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell


Offline andreguidon

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Re: Un Americana in Italia...Full Film Complete
« Reply #1 on: January 31, 2011, 05:40:49 PM »
the Film is GREAT !! what a beautiful JOB !!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Jackie Tran

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Re: Un Americana in Italia...Full Film Complete
« Reply #2 on: January 31, 2011, 09:12:10 PM »
Thank for sharing this Kelly.

Chau

Offline Barry

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Re: Un Americana in Italia...Full Film Complete
« Reply #3 on: February 01, 2011, 04:23:25 AM »
Thanks for sharing Kelly.

Watching the videos just makes me want to pack up and go to Italy - forever!

Kind regards.

Barry

Offline norma427

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Re: Un Americana in Italia...Full Film Complete
« Reply #4 on: February 01, 2011, 07:47:14 AM »
Kelley,

Thanks for sharing.  The pasta looks so delicious!

Norma
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Offline pizzablogger

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Re: Un Americana in Italia...Full Film Complete
« Reply #5 on: February 01, 2011, 11:54:08 AM »
Glad some of you have enjoyed this.

While Part 4 is likely the most interesting to us here (Caputo Mill, Bufala, Pizza), the whole thing makes me want to go back to Italy and meet people like Assunta, give her a big hug and a kiss, make pasta with her, listen to opera and drink lots of wine while doing so and hear her life story, etc......

Well, the real world calls  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline malvanova

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Re: Un Americana in Italia...Full Film Complete
« Reply #6 on: February 01, 2011, 12:20:39 PM »
thanks for sharing your trip to Italian culinary , your Italian is very good, the accent is typical of an Americana in Italy speaking Italian, I enjoyed it very much,  born and partly raised in Italy,I know what you were experiencing in taste and scenery,on my many trips back to visiting family (many) all I want to eat is HEMMMM let see!!!!!!! EVERYTHING!!!!!!!!,, hahahahaahah love it, arrivederci,,, ciaooooooooo.

   Phil

Offline BrickStoneOven

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Re: Un Americana in Italia...Full Film Complete
« Reply #7 on: February 01, 2011, 01:54:01 PM »
The best part of the "movie" is when she tells the guy her name and he gets confused. I couldn't stop laughing. I also liked the part when the grandmother was making the pasta. Those were some fresh eggs, they must have just came out the chicken. I've never seen the yolk so amber.

Offline pizzablogger

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Re: Un Americana in Italia...Full Film Complete
« Reply #8 on: February 01, 2011, 05:26:04 PM »
The best part of the "movie" is when she tells the guy her name and he gets confused. I couldn't stop laughing. I also liked the part when the grandmother was making the pasta. Those were some fresh eggs, they must have just came out the chicken. I've never seen the yolk so amber.

If you listen close enough during that clip, you can just hear a chicken clucking in another room..... :P
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline PizzaPolice

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Re: Un Americana in Italia...Full Film Complete
« Reply #9 on: February 01, 2011, 05:55:50 PM »
Great video!  Perfect editing.  I love watching that girl eat. 
Now I'm getting hungry.  Waiting for my loaves of sourdough rye to proof and the great blizzard to hit.  As long as the electric holds out, I have good bread and a pound of butter.  Let it snow.


Offline dellavecchia

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Re: Un Americana in Italia...Full Film Complete
« Reply #10 on: February 01, 2011, 06:09:49 PM »
Waiting for my loaves of sourdough rye to proof and the great blizzard to hit.  As long as the electric holds out, I have good bread and a pound of butter.  Let it snow.

Amen. Everything is shut down tomorrow, and I have 2 loaves of sourdough proofing as well for a morning bake. I may even break out the Nutella.

John

Offline pizzablogger

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Re: Un Americana in Italia...Full Film Complete
« Reply #11 on: February 01, 2011, 06:30:35 PM »
Damnit you two.....my last slice of sourdough olive bread that I made just went down the throat this morning! grrrrrrr....

Be safe in the snow and enjoy the bread!

That's one crazy mother of a storm when seen on radar. Darn thing covers half the country.....luckily it looks like we are gonna miss almost all of it here in Baltimore. The potential for 1/4 inch of ice in the morning, which is very bad, but then mid 40s and rain in the afternoon.

Stay warm!  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Jose L. Piedra

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Re: Un Americana in Italia...Full Film Complete
« Reply #12 on: February 02, 2011, 12:16:46 AM »
The following question is way off the topic of Neapolitan pizza, but I'll ask anyways seeing as how it came up in the video, and also because I take the opinions of members here on food-related topics a lot more seriously than I do with most of the Internets.

The video mentioned, without elaborating, that Mortadella as known in Bologna is very different from what we know as baloney on this side of the ocean. My question: is the Italian version fundamentally different, or just of better quality?

JLP
Scarsu d'ogghiu, e riccu di provolazzu ::)

Offline dellavecchia

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Re: Un Americana in Italia...Full Film Complete
« Reply #13 on: February 02, 2011, 05:13:43 AM »
The following question is way off the topic of Neapolitan pizza, but I'll ask anyways seeing as how it came up in the video, and also because I take the opinions of members here on food-related topics a lot more seriously than I do with most of the Internets.

The video mentioned, without elaborating, that Mortadella as known in Bologna is very different from what we know as baloney on this side of the ocean. My question: is the Italian version fundamentally different, or just of better quality?

JLP

Mortadella in Italy is studded with small chunks of fat, and sometimes pistachios. The city of Bologna is famous for it, and when I sampled it there it was a revelation - even when compared to imports from other parts of Italy. Fra Mani in CA makes good mortadella as well.

Baloney is similar to mortadella in it's processing and flavor profile, but is not artisanal and no where near the delicate quality and taste of the Italian original. It is truly like night and day.

John