How Pancetta (Italian-style bacon) is Made in Italy | Flat and Rolled | Claudia Romeo Claudia Romeo 2026-09-22 | How Pancetta (Italian-style bacon) is Made in Italy | Flat and Rolled | Claudia Romeo
The British Rival to Brie de Meaux Cheese is as Loved as the French Classic | Baron Bigod Claudia Romeo 2024-12-20 | Baron Bigod is a one-of-a-kind British cheese. Inspired by traditional French Brie de Meaux, Baron is crafted by hand using traditional brie-making methods, including hand ladling with a pale à brie. But the heart of its creation lies in Bungay, Suffolk. Born in 2013, this cheese has quickly captured the hearts of cheese lovers in the UK and beyond — not just for its incredible taste but for the inspiring story of resilience and renaissance behind it. I visited Fen Farm Dairy in Bungay, Suffolk, to see how Baron Bigod is made.Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visitfenfarmdairy.co.uk My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!#cheese #baronbigod #brieThe British Rival to Brie de Meaux Cheese is as Loved as the French Classic | Baron BigodCHAPTERS00:00 Intro00:52 Penicillium and Geotrichum: the molds behind Baron’s fluffy white look01:33 The milk arrives at the dairy04:47 Cutting the curd05:29 Hand ladling the curd: the most delicate step08:41 Me taking a shot at ladling!10:05 Maturing room 1: why turning the cheese is so important as it ages13:01 Maturing room 2: where the molds become visible17:03 Opening a 3 kg wheel: first impressions with Jonny and Mark20:27 Tasting22:18 Baron’s story
How wrapping cheese in raw clay affects its taste and flavour overtime🧀 Claudia Romeo 2024-12-14 | How wrapping cheese in raw clay affects its taste and flavour over time🧀#cheese #clay #italianfood
Want to travel to Puglia with me in 2025? 🇮🇹 Respond to the survey in the comments #puglia #tour Claudia Romeo 2024-12-12 | Let me know what you'd like to do here: docs.google.com/forms/d/1U9RleOOS0ujTGosX4Rx8gmOlYqyt4B0EqMvHM0o_FzI
Arseniko is often referred to as the King of Greek cheeses because of its potent, piquant flavor Claudia Romeo 2024-12-03 | Arseniko cheese is often referred to as the King of Greek cheeses because of its potent, piquant flavor, that gets stronger as it ages. It’s one of the oldest Greek cheeses, still made the traditional way today. I visited Yiannis and Kostas at Armeos farm on the island of Naxos, a 350-year-old family farm, to see how the cheese is made. 🇬🇷🧀#arseniko #cheese #greece
Cardoon/thistle rennet is used predominatly in Italy, Spain and Portugal to make cheese Claudia Romeo 2024-11-28 | Cardoon/thistle rennet is used predominatly in Italy, Spain and Portugal to make cheese. Luigi from L'Isola del Formaggio farm in Bracciano, Italy explains how it affects the taste of cheese while making Caciofiore cheese.#cheese #thistle #italianfood
How One of the Spiciest, Oldest Cheeses in Greece is Made at a 350-Year-Old Family Farm (Arseniko) Claudia Romeo 2024-11-22 | Arseniko cheese is often referred to as the King of Greek cheeses because of its potent, piquant taste, that gets stronger as it ages. It’s one of the oldest Greek cheeses, still made the traditional way today. I visited Yiannis and Kostas at Armeos farm on the island of Naxos, a 350-year-old family farm, to see how the cheese is made.Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visithttps://armeos.farm/instagram.com/armeos.farmMy Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!How One of the Spiciest, Oldest Cheeses in Greece is Made at a 350-Year-Old Family Farm (Arseniko)#arseniko #greekfood #cheeseCHAPTERS00:00 Intro01:03 Separating the curds and whey with an olive wood stick02:38 Taking out the curd and giving the cheese shape05:07 Why Arseniko is called the “male cheese”05:25 Flipping and salting the cheese06:05 Some Arseniko wheels can age for over two years06:58 Washing the cheese in olive oil08:49 Tasting10:55 Old cheesemaking tools from 350 years ago13:23 A glimpse of the road to get to the farm!
Chef Celso makes Assassina 2.0 with stracciatella (the inside of the burrata) Claudia Romeo 2024-11-14 | Chef Celso makes Assassina 2.0 with stracciatella (the inside of the burrata) and explains why it's an easier flavor than the original recipe🔥#spaghettiallassassina #pasta #italianfood
Deep fried potatoes are a delicacy on the Greek island of Naxos 🥔🇬🇷 Claudia Romeo 2024-11-05 | Deep fried potatoes are a delicacy on the Greek island of Naxos 🥔🇬🇷 Here, sea breezes from the Aegean Sea make the soil rich in minerals. I visited Perivoli Farm to see how the potatoes are deep fried in olive oil on a traditional wood fire barbecue 🔥#greece #fries #barbecue
How Greek Barbecue Fries are Deep-Fried in Olive Oil Over a Traditional Wood Fire | Claudia Romeo Claudia Romeo 2024-11-03 | Deep fried potatoes are a delicacy on the Greek island of Naxos, the biggest of the Cyclades archipelago. Here, sea breezes from the Aegean Sea make the soil rich in minerals. I visited Perivoli Farm to see how the potatoes are deep fried in olive oil on a traditional wood fire barbecue. With the help of Nikos and his father Gabriel, we also prepared other traditional dishes: zucchini fritters, deep fried saganaki Graviera cheese, and Briam (roasted Mediterranean vegetables) in a wood stove oven. Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visithttps://perivolinaxianfarm.gr/instagram.com/perivolinaxMy Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!How Greek Barbecue Fries are Deep-Fried in Olive Oil Over a Traditional Wood Fire | Claudia Romeo#greece #fries #barbecueCHAPTERS00:00 Intro01:11 The farms’ olive trees and Koroneiki olives02:31 The story of Perivoli farm02:56 The Naxian potatoes 04:51 Deep frying the potatoes in olive oil07:00 Making and deep frying zucchini fritters08:59 Naxian Graviera saganaki10:40 Briam (roasted vegetables)
Luigi from the Ammano farm in Rome explains what it takes to age a traditional Roman guanciale Claudia Romeo 2024-10-30 | Luigi from the Ammano farm in explains what it takes to age a traditional Roman guanciale#guanciale #romancuisine #coldcuts
Aging it in clay gives it a unique taste (hint: it reminded me of Greek olive oil!) Claudia Romeo 2024-10-20 | New video up! I visited Masseria Fragnite in Ceglie Messapica, Puglia 🇮🇹 to find out more about a very special caciocavallo cheese aged in clay🏺These cheeses typically age in caves where there are already high levels of humidity, but aging it in clay supercharges it: it speeds up the process but also gives it a unique taste (hint: it reminded me of Greek olive oil!). #cheese #italianfood #caciocavallo
How One of Italy’s Spiciest Cheeses is Made by Aging it in Raw Clay | Claudia Romeo Claudia Romeo 2024-10-19 | "Caciocavallo Arginato" might be the most complex cheese I’ve ever tried. It’s made in Ceglie Messapica, Puglia, Italy and is aged in a custom made mold of raw clay. Caciocavallo is a traditional cheese made in this part of southern Italy, and it's made with the pasta filata (stretched curd) method that gives it a very special texture. These cheeses typically age in caves where there are already high levels of humidity, but aging it in clay supercharges it: it speeds up the process but also gives it a unique taste (hint: it reminded me of Greek olive oil!). I visited cousin duo Pietro and Pietro at Masseria Fragnite to see how it’s made.Visitinstagram.com/masseria_fragniteSubscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!How One of Italy’s Spiciest Cheeses is Made by Aging it in Raw Clay | Claudia Romeo#italy #italianfood #cheeseCHAPTERS00:00 Intro01:11 Adding starter whey and rennet to milk02:28 The big blocks of curd04:32 Shaping the cheeses by hand05:54 Aging room 107:08 A trip to the pottery workshop10:14 Aging room 214:33 Cracking open the cheese + tasting18:07 I aged a cheese in my living room!
Toasting and grading-hazelnuts at a family farm Claudia Romeo 2024-10-16 | Toasting and grading-hazelnuts at a family farm in Piedmont, Italy🌰
Caciofiore is a cheese made with a 2,000 year old recipe Claudia Romeo 2024-10-05 | Caciofiore is a sheep’s milk cheese made in the Roman countryside in Italy with a 2,000 year old recipe. This cheese has often been referred to as the “original pecorino” or the “ancient pecorino”. It’s named after Lucius Junius Moderatus Columella, a Roman agronomist who noted the cheese’s recipe in his research.#cheese #caciofiore #romaantica #italianfood
Chef Celso explains how to make Spaghetti allAssassina with turnip tops, a vegetable from Puglia Claudia Romeo 2024-10-04 | Chef Celso explains how to make Spaghetti all'Assassina with turnip tops, a typical vegetable from Puglia, Italy🍝#spaghettiallassassina #pasta #italianfood
How Sheep Ricotta Cheese is Made in Italy (From Caciofiore Recipe) | Claudia Romeo Claudia Romeo 2024-09-30 | Ricotta is not actually not a cheese, but a byproduct of cheese production. In this video we’re going to see how ricotta is made with the leftover whey of Caciofiore cheese production, a sheep’s milk cheese made with a 2,000 year old Roman recipe. I visited L’Isola del Formaggio, a dairy in Bracciano, Italy to learn more about ricotta from cheesemakers father and son Sergio and Luigi.Check out how Caciofiore is made here: youtu.be/MwMq3Z_JfC8 Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visitinstagram.com/lisoladelformaggio__pitzalis My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!How Sheep's Milk Ricotta Cheese is Made in Italy (From Caciofiore Recipe) | Claudia Romeo#ricotta #italianfood #cheeseCHAPTERS00:00 Intro00:35 Cardoon rennet01:48 The farm’s flock of sheep03:01 Splitting the milk into curds and whey05:16 Decanting whey to make ricotta06:46 Ricotta rises to the surface08:29 Spiced ricotta
Braised Lamb with Chef Paco Torrico Claudia Romeo 2024-09-28 | In this episode, chef Francisco ‘Paco’ Jose Torrico makes braised leg of lamb on a traditional Basque parrilla (wood fire grill) while chatting to me about a chef’s mission to defend the heritage of local cuisine, how traditional cuisine is always changing, and his love for Asian food (some great restaurant recommendations in here!).Paco is the Executive Chef of Barrafina and Parrillan in Coal Drops Yard and Barrafina, Parrillan and Bar Daskal in Borough YardsMore from Paco: instagram.com/torri_san More Misplated: youtube.com/playlist?list=PLWwaml2V9EW0GZ_xgbG4BxnLkIAqPPePR&si=iPd7b15-E3CegM3- Why Misplated?Misplated puts the people behind food at the forefront. “Misplated” comes from “misplaced”, the feeling of being “lost”, “in the wrong place”. For many of us in London or a big city, this is very common. But something magical happens with food. No matter where we are, it has the power to make us feel at home. The more one travels, the more ingredients one adds to their plate, eventually creating a unique palette of flavours that travels with them. What many might call “misplated” ingredients, are now the perfect recipe that makes us feel at home.About meI'm Claudia, a producer and host. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012, where I work as a journalist and producer. Living in London and reporting on international food has forever changed the way I eat, but most importantly, the way I relate to food. There is the sensory element to it, but there also is a personal connection that is unique to each of us. I enjoy learning why certain foods are so important to countries and cultures around the world, and how food artisans and chefs cherish their land through food. Follow me for more food videos!Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.com
How The Most Ancient Roman Pecorino Cheese is Made in Italy (Caciofiore) | Claudia Romeo Claudia Romeo 2024-09-23 | Caciofiore is a sheep’s milk cheese made in the Roman countryside in Italy with a 2,000 year old recipe. This cheese has often been referred to as the “original pecorino” or the “ancient pecorino”. It’s named after Lucius Junius Moderatus Columella, a Roman agronomist who noted the cheese’s recipe in his research. Caciofiore is made with a special type of vegetable rennet made from a local variety of artichokes, cardoons, that grow in abundance in the Roman countryside. I visited L’Isola del Formaggio, a local dairy in Bracciano, Italy to learn more about caciofiore.Watch how ricotta is made here: youtu.be/vd8d4AB9Lb8Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visitinstagram.com/lisoladelformaggio__pitzalis My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!How The Most Ancient Roman Pecorino Cheese is Made in Italy (Caciofiore) | Claudia Romeo#caciofiore #italianfood #cheeseCHAPTERS00:00 Intro00:57 Cardoon rennet04:40 Filling the caciofiore molds06:05 The Pitzalis family history07:00 The origins of caciofiore and who was Columella10:15 The aging cellars14:38 Tasting caciofiore
My grandma’s limoncello recipe💛 Claudia Romeo 2024-09-08 | My grandma’s limoncello recipe💛#limoncello #limoncellorecipe #italianfood
Peking Duck Masterclass with Chef Tony Truong Claudia Romeo 2024-09-05 | In this episode, chef Tony Truong makes peking duck while chatting to me about growing up Chinese in Vietnam, food as a symbol of identity, the start of his career as a waiter, and his incredible vegetable garden.More from Chef Tony: instagram.com/chinese.cricket.club More Misplated: youtube.com/playlist?list=PLWwaml2V9EW0GZ_xgbG4BxnLkIAqPPePR&si=iPd7b15-E3CegM3-Why Misplated?Misplated puts the people behind food at the forefront. “Misplated” comes from “misplaced”, the feeling of being “lost”, “in the wrong place”. For many of us in London or a big city, this is very common. But something magical happens with food. No matter where we are, it has the power to make us feel at home. The more one travels, the more ingredients one adds to their plate, eventually creating a unique palette of flavours that travels with them. What many might call “misplated” ingredients, are now the perfect recipe that makes us feel at home.About meI'm Claudia, a producer and host. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012, where I work as a journalist and producer. Living in London and reporting on international food has forever changed the way I eat, but most importantly, the way I relate to food. There is the sensory element to it, but there also is a personal connection that is unique to each of us. I enjoy learning why certain foods are so important to countries and cultures around the world, and how food artisans and chefs cherish their land through food. Follow me for more food videos!Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.com
More versions of Fried Killer Spaghetti, the recipe that breaks all pasta rules Claudia Romeo 2024-09-04 | One year after shooting the original recipe of Spaghetti all'Assassina with tomato sauce, I'm back in the kitchen at Urban with Chef Celso to explore more versions of this revolutionary pasta dish from Bari, Italy 🔥🍝 Check out the full video on my channel!#pasta #italianfood #spaghettiallassassina
Fried Killer Spaghetti 2.0: More Versions of the Pasta Recipe that Breaks all Rules | Claudia Romeo Claudia Romeo 2024-09-02 | Watch the original video on Spaghetti all’Assassina hereyoutu.be/gv3lvKy_WD4I am back with Chef Celso from Urban l'Assassineria Urbana in Bari, Italy to talk Spaghetti all’Assassina. In this recipe, pasta doesn’t cook in water but directly in the sauce and in the oil, giving it a distinct crunch and texture that completely breaks away from all pasta rules. Today we’re going to take a look at different variations of the dish: Assassina with a turnip top sauce, San Giuannidd (anchovy pesto, caramelized tomatoes and “pop capers”), and Assassina 2.0 (with stracciatella, the inside of the burrata).Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visithttps://www.urban.bio/ instagram.com/urban.assassineriaurbanainstagram.com/celsolaforgiaMy Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!Fried Killer Spaghetti 2.0: More Versions of the Italian Recipe that Breaks all Pasta Rules | Claudia Romeo#pasta #italianfood #claudiaromeoCHAPTERS00:00 Intro01:34 Assassina with turnip tops: preparing the sauce06:12 Assassina with turnip tops: cooking the pasta12:46 Assassina with turnip tops: plating and tasting15:18 Assassina with capers, anchovy pesto, tomatoes: preparing the ingredients18:43 Assassina with stracciatella + capers, anchovy pesto, tomatoes: plating and tasting 24:36 The concept of “ancestral memory”
Ciceri e Tria (Fried Pasta and Chickpeas) with Chef Dara Klein Claudia Romeo 2024-08-15 | In this episode, chef Dara Klein makes ciceri e tria (fried pasta with chickpeas) while chatting to me about learning the craft from the ground up, using cooking as a portal to connect with memory, taking a step back to learn how to dance, and how lockdown changed the hospitality industry.More from Dara: instagram.com/dara.klein Why Misplated?Misplated puts the people behind food at the forefront. “Misplated” comes from “misplaced”, the feeling of being “lost”, “in the wrong place”. For many of us in London or a big city, this is very common. But something magical happens with food. No matter where we are, it has the power to make us feel at home. The more one travels, the more ingredients one adds to their plate, eventually creating a unique palette of flavours that travels with them. What many might call “misplated” ingredients, are now the perfect recipe that makes us feel at home.About meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012, where I work as a journalist and producer. Living in London and reporting on international food has forever changed the way I eat, but most importantly, the way I relate to food. There is the sensory element to it, but there also is a personal connection that is unique to each of us. I enjoy learning why certain foods are so important to countries and cultures around the world, and how food artisans and chefs cherish their land through food. Follow me for more food videos!Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.com
Steak Tartare with Chef Roberto Costa Claudia Romeo 2024-08-08 | In this episode, Roberto Costa makes steak tartare while chatting to me about growing up at the family butchery in Genoa, Italy, the huge responsibility of being a waiter, learning about food to appreciate it more, and original low iron remedies from his childhood.More from Roberto: instagram.com/robicosta_ Why Misplated?Misplated puts the people behind food at the forefront. “Misplated” comes from “misplaced”, the feeling of being “lost”, “in the wrong place”. For many of us in London or a big city, this is very common. But something magical happens with food. No matter where we are, it has the power to make us feel at home. The more one travels, the more ingredients one adds to their plate, eventually creating a unique palette of flavours that travels with them. What many might call “misplated” ingredients, are now the perfect recipe that makes us feel at home.About meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012, where I work as a journalist and producer. Living in London and reporting on international food has forever changed the way I eat, but most importantly, the way I relate to food. There is the sensory element to it, but there also is a personal connection that is unique to each of us. I enjoy learning why certain foods are so important to countries and cultures around the world, and how food artisans and chefs cherish their land through food. Follow me for more food videos!Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.com
Maltese Bragioli with Chef Giovann Attard Claudia Romeo 2024-08-02 | In this episode, chef Giovann Attard makes bragioli, a family recipe from his mum’s kitchen in Gozo, Malta. We chat about his journey, growing up with fresh produce at the family farm, the Moorish influences in Maltese cuisine, and buying eggs for the first time in London.More from Giovann: instagram.com/giovannattard Why Misplated?Misplated puts the people behind food at the forefront. “Misplated” comes from “misplaced”, the feeling of being “lost”, “in the wrong place”. For many of us in London or a big city, this is very common. But something magical happens with food. No matter where we are, it has the power to make us feel at home. The more one travels, the more ingredients one adds to their plate, eventually creating a unique palette of flavours that travels with them. What many might call “misplated” ingredients, are now the perfect recipe that makes us feel at home.About meI'm Claudia, a producer and host. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012, where I work as a journalist and producer. Living in London and reporting on international food has forever changed the way I eat, but most importantly, the way I relate to food. There is the sensory element to it, but there also is a personal connection that is unique to each of us. I enjoy learning why certain foods are so important to countries and cultures around the world, and how food artisans and chefs cherish their land through food. Follow me for more food videos!Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.com
Cleaning and drying hazelnuts after harvest Claudia Romeo 2024-07-31 | Cleaning and drying hazelnuts after harvest☀️#hazelnuts #italianfood #piedmont
Luigi from the Ammano farm in the Roman countryside explains the differences between guanciale and p Claudia Romeo 2024-07-09 | Luigi from the Ammano farm in the Roman countryside explains the differences between guanciale and pancetta🥓#guanciale #pancetta #carbonara #romancuisine
Why hazelnuts need to-be stored in low humidity Claudia Romeo 2024-06-27 | Why hazelnuts need to-be stored in low humidity🌰#hazelnuts #italianfood #piedmont
How mold growth affects cheese aging in caves Claudia Romeo 2024-06-11 | How mold growth affects cheese aging in caves#castelmagno #cheese #italianfood #claudiaromeo
Why raw milk cheeses are yellow🧀🌿 Claudia Romeo 2024-05-28 | Why raw milk cheeses are yellow🧀🌿#cheese #pallonedigravina #claudiaromeo
I visited Luigi at the Ammano farm in Tragliatella, Lazio, Italy to see how guanciale is made Claudia Romeo 2024-05-01 | New video out! I visited Luigi at the Ammano farm in Tragliatella, Lazio, Italy to see how the iconic guanciale is made 🥓🇮🇹#guanciale #coldcuts #romancuisine
Roasting hazelnuts for gelato Claudia Romeo 2024-04-28 | Giuliana from Mokambo Gelateria is a master at creating pastes with different textures🍦#gelato #hazelnut #italianfood #claudiaromeo
How Guanciale is Made in Italy | Roman Carbonaras Cold Cut | Differences with Pancetta, Bacon Claudia Romeo 2024-04-24 | Guanciale, carbonara’s iconic cold cut, comes from the cheek and throat of a pig. It’s beloved for its buttery soft fat and distinct flavors that make it very different from other fatty cuts like pancetta or bacon. Luigi from Ammano farm in Tragliatella, Lazio, Italy showed me how it’s made the traditional way from a special breed of local black pigs he’s been perfecting for years.Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visitammano.net instagram.com/ammano_tragliatellaMy Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Business Insider. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!How Guanciale is Made in Italy | Roman Carbonara's Cold Cut | Differences with Pancetta, Bacon | Claudia Romeo#guanciale #italianfood #coldcuts 00:00 Intro00:26 Guanciale’s iconic triangular shape02:38 The compact fat in a pig’s cheek03:55 Differences with pancetta04:49 Salting the guanciale07:39 Aging the guanciale09:35 Cutting open a smoked guanciale15:04 Tasting (and dreaming of a carbonara)18:14 Farm tour with Luigi and Lello22:57 Luigi’s story
The differences between hazelnut butter 🧈 and hazelnut spread 🍞 Claudia Romeo 2024-04-20 | The differences between hazelnut butter 🧈 and hazelnut spread 🍞#hazelnuts #hazelnutspread #hazelnutbutter #italianfood
Eggplants: an essential ingredient to make parmigiana 🇮🇹 Claudia Romeo 2024-04-12 | Eggplants: an essential ingredient to make parmigiana 🇮🇹
The aging journey of Castelmagno cheese⛰️🧀 Claudia Romeo 2024-03-29 | The aging journey of Castelmagno cheese⛰️🧀#cheese #italianfood #claudiaromeo
How hazelnuts are farmed, toasted, and transformed into butter and spreads at a family farm in Piedm Claudia Romeo 2024-03-16 | How hazelnuts are farmed, toasted, and transformed into butter and spreads at a family farm in Piedmont, Italy🌰🇮🇹#hazelnuts #hazelnutspread #italianfood
This was a hard one to accept, but there is no coming back now😆🍝 Claudia Romeo 2024-03-12 | This was a hard one to accept, but there is no coming back now😆🍝#pasta #spaghettiallassassina #italianfood #claudiaromeo
How a Hazelnut Family Farm in Italy Processes 160 Tons of Fresh Nuts Every Year | Claudia Romeo Claudia Romeo 2024-03-07 | The “Tonda Gentile Trilobata” is a unique hazelnut that grows in the northern Italian region of Piedmont. A favorite among pastry chefs (and home cooks) around the world, this hazelnut is renowned for its sweet flavors and its unique shape. I visited the Ronco Luigina Agricultural Company, a family-run hazelnut farm in Marentino, Piedmont, Italy to see how the family transforms the raw fruit into a variety of different products, including butters and spreads. Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visitnoccioleroncoluigina.com/eninstagram.com/nocciole_ronco_luigina_ My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Business Insider. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!How an Italian Hazelnut Farm Processes 160 Tons of Fresh Nuts Every Year | Claudia Romeo#hazelnuts #italianfood #piedmontCHAPTERS00:00 Intro00:48 The Tonda Gentile Trilobata hazelnut02:22 Let’s explore the hazelnut grove with Piero and Francesca06:45 Sun drying and sorting the hazelnuts by size09:23 Deshelling the hazelnuts 10:31 Humidity check11:52 Manual selection with Laura14:41 Toasting the hazelnuts16:47 How the farm makes butters and spreads21:22 The final quality control with Luigina24:03 All the hazelnut products at the farm25:35 Tasting
How ladling gives blue cheeses a creamy texture 🥣 Claudia Romeo 2024-02-29 | How ladling gives blue cheeses a creamy texture 🥣#ladling #cheese #stichelton #claudiaromeo
Making tomato sauce for parmigiana Claudia Romeo 2024-02-20 | Chef Francesco from La Parmigianeria shares how he prepares tomato sauce to make the classic parmigiana🥫#parmigiana #italianfood #claudiaromeo
The different shapes of mozzarella cheese Claudia Romeo 2024-02-17 | The different shapes of mozzarella cheese (+ the famous "shoelace"😅)#cheese #mozzarella #italianfood #claudiaromeo
Meet The King Of Italian Alpine Cheeses (Castelmagno) | Claudia Romeo Claudia Romeo 2024-01-26 | Castelmagno cheese is a very special blue cheese because, unlike other blue cheeses, it's not 100% guaranteed that it will turn blue. The reason for that is that, unlike other blue cheeses, it is not inoculated with the fungus, Penicillium Roqueforti, that creates the blue veins, but rather, it is left to age in caves where the fungus is naturally present. So cheesemakers in the area have no say in whether or not the blue veins will actually form. There are some cheeses that never get them and some that get very little. I met Enzo from the Des Martin dairy in Valliera, Piedmont, Italy to see how Alpine Castelmagno cheese is made.Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visithttps://www.desmartin.it/ instagram.com/des_martin_ My Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Business Insider. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!The Italian Alpine Blue Cheese That Doesn't Turn Blue (Castelmagno d'Alpeggio) | Claudia Romeo#castelmagno #italianfood #cheeseChapters00:00 Intro01:23 Raw milk arrives at the dairy03:24 Adding rennet04:51 Splitting the milk into curds08:02 Draining the whey09:30 Enzo’s story12:22 Castelmagno D’Alpeggio13:02 Milling and salting the curd14:29 Marking each wheel with the symbol of Castelmagno16:28 Aging and developing the blue veins23:25 Tasting28:01 Gnocchi al Castelmagno
How Traditional Italian Parmigiana is Made | Claudia Romeo Claudia Romeo 2023-12-24 | Made with simple ingredients, for us Italians, no dish is associated with sweeter memories than parmigiana. I visited the Parmigianeria in Trani, Puglia, Italy, a restaurant entirely dedicated to parmigiana (and the grandmas whose recipes inspired the chefs). Here chef Francesco showed me how he makes his version of the classic parmigiana with tomato sauce, fried eggplants, and mozzarella cheese.Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visitinstagram.com/parmigianeriaMy Equipment - AFPanasonic LUMIX S5II amzn.to/3NvUeow Sony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Business Insider. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!How Traditional Italian Parmigiana is Made | Claudia Romeo#parmigiana #italianfood #claudiaromeo00:00 Intro00:40 Making tomato sauce03:19 Frying the eggplants08:55 Double batter vs single batter eggplant10:13 Assembling our parmigiana 14:25 Tasting
The Italian Sausage That is Eaten Raw (Salsiccia di Bra) | Claudia Romeo Claudia Romeo 2023-12-05 | Bra, Piedmont, Italy, is the home of a very special sausage: Salsiccia di Bra, which is eaten raw. The reason for that is that it's made with a much leaner meat than what sausages are usually made of. It's made almost entirely of veal, which is very prevalent in this area. I met father and son Davide and Alberto Tibaldi who run one of the only nine butcher shops in Bra making this sausage to see how it’s prepared.Subscribeyoutube.com/@claudia-romeoLet’s connectInstagram: instagram.com/claudiaromeoTikTok: tiktok.com/@.claudiaromeo Facebook: facebook.com/cldromeoMy Amazon recommendations: amazon.com/shop/claudiaromeo Buy me a ☕: buymeacoffee.com/claudiaromeo Visithttps://tibaldi-davide.business.site/instagram.com/macelleria_tibaldi_ My Equipment - AFSony ZV-E10 amzn.to/3GJJr7f Rode Wireless GO II amzn.to/3GGo5ax Joby Telepod amzn.to/3jREKiL Joby Compact Tripod amzn.to/3ZaCvqN Contactclaudia.claudia.romeo@gmail.comAbout meI'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Insider Business. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!The Italian Sausage That is Eaten Raw (Salsiccia di Bra) | Claudia Romeo#sausages #italianfood #claudiaromeo00:00 Intro00:43 Cutting and mixing meat02:43 Adding aromas and spices04:14 Encasing the sausages05:29 Tasting
