Lasagna in an Emilian Michelin restaurant with Massimo Spigaroli - Antica Corte Pallavicina*

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The Aquadichef contest is back, a competition adressed only to professionals that continues to inspire many chefs and Italian cuisine lovers. The absolute protagonists of the 2021 edition will be lasagna (“lasagne” to be precise!), in all possible forms, without preclusions or limits to experimentation.
To launch the contest, we could only start from Emilia, inside the Parma Food Valley: Massimo Spigaroli, a member of the jury, presents the classic version from the Antica Corte Pallavicini, one of the most historic and scenic restaurants in Italy. Echoes of the composer Verdi, stories from Emilian aunts, self-produced raw materials, and a lot of love for yet another cosmopolitan dish that has come to life in the Bel Paese.

All informations to participate here: acquadichef.com/

Tutte le informazioni per partecipare qui: acquadichef.com/

In collaboration with Ferrarelle www.ferrarelle.it/

INGREDIENTI
Pasta fresca/Fresh pasta:
Farina 00/00 flour 300 g
Uova/Eggs 3
Sale qb

Ragù/Bolognese sauce;
Carne bovina/beef 500 g
Salsiccia/Pork sausage 200 g
Passata pomodoro/Tomato paste 400 g
Acqua/Water 100 g
Vino rosso/Red wine 1/2 bicchiere
Carote/Carrots 3
Cipolle/Onions 2
Sedano/Celery 1
Olio EVO/EVO oil qb
Sale/Salt qb

Besciamella/Bechamel:
Latte intero/Whole milk 1 l
Farina 00/00 flour 70 g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb

Per la guarnizione/for the garnish:
Parmigiano 24 mesi qb
Burro/Butter qb

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Commenti

  1. 111 23
    111 23
    11 ore fa

    ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok

  2. Hans Roemerszoon Van Der Brikken Bakken
    Hans Roemerszoon Van Der Brikken Bakken
    20 ore fa

    La facciamo così anche qui in Romagna, se hai un buon ragu, buon burro per la besciamella, buon parmigiano ... è talmente buona che non serve rivisitarla. Al limite la sfida potrebbe essere proprio nella scelta delle materie prime che fa la differenza.

  3. Michele SFO
    Michele SFO
    Giorno fa

    Gracia!

  4. Benedetta Crespi
    Benedetta Crespi
    2 giorni fa

    Io ascolterei quest'uomo parlare per 100 anni di fila

  5. Lurch Amok
    Lurch Amok
    2 giorni fa

    nice molteni!!

  6. karate
    karate
    2 giorni fa

    bravo e grazie

  7. Kray
    Kray
    2 giorni fa

    sheeeeesh music so dramatic, it's a lasagne come down bruh!

  8. Jorge Toriz
    Jorge Toriz
    4 giorni fa

    Well, so let me spend USD 250,000 in equipment... only to know that even with that, I won't be able to reproduce the recipe :p

  9. Corentin Gibert
    Corentin Gibert
    4 giorni fa

    One of my favorite dishes. It is nice to see somebody proud of his history and traditions. Greetings from a French neighbor :)

  10. sfruttamentoeconomico deicomplessid'inferiorità
    sfruttamentoeconomico deicomplessid'inferiorità
    4 giorni fa

    Bravo Massimo, mi è piaciuto come hai raccontato il piatto. Un saluto dalla Sardegna!

  11. Gianluca Sarigu
    Gianluca Sarigu
    4 giorni fa

    Incredibile video

  12. Andrea Ceschi
    Andrea Ceschi
    5 giorni fa

    Un grande maestro di cucina e artista dei sapori….chapeau!

  13. J Liesberg
    J Liesberg
    6 giorni fa

    Amazing recipe, wonderful chef. This is exactly how the restaurant around the corner makes it, super delicious. The only thing different is that they add some peas to the ragu, which adds a nice sweetness. Little side note: that sous chef is 😍🥰. Haha gorgeous

  14. Evan Gelist
    Evan Gelist
    6 giorni fa

    Looked fantastic, bet it taste as good too

  15. E C
    E C
    6 giorni fa

    interessante come cambi il ragù a seconda della città Emiliana/nonna. Comunque la pasta va tirata con il mattarello, specialmente in cucine del genere.

  16. Maria Tereza Schittges
    Maria Tereza Schittges
    6 giorni fa

    Lazanha deliciosa👍👍👍👍🇧🇷🌴

  17. Gabrielle Séville
    Gabrielle Séville
    7 giorni fa

    Bravo c’est magnifique 👏🏻🙏🏻

  18. Roberto Cabras
    Roberto Cabras
    7 giorni fa

    Bellissimo video

  19. HGBs
    HGBs
    7 giorni fa

    Der Klassiker schlechthin und hier auch noch toll zubereitet! Im Ragou fehlt noch zur Krönung am Schluss, in Butter gebratene und feingehackte Hühnerleber! Il classico per eccellenza e ottimo anche qui preparato! Per finire, al ragù mancano i fegatini di pollo fritti nel burro e tritati finemente!

  20. Matthew Curtis
    Matthew Curtis
    7 giorni fa

    This is how you recognize a chef a who really knows how to take short cuts. Why be traditional or do the knife work when you can just feed your vegetable and meat through a machine? Let me tell you about the history of this property, my family, and this particular dish, and then I'll show you how to put everything through a meat grinder....including any respect for tradition!

  21. Alex Joy
    Alex Joy
    9 giorni fa

    Thank you from San Diego. Can’t wait to make this.

  22. Ransom Coates
    Ransom Coates
    9 giorni fa

    Pensavo che si dice correttamente ‘lasagne’ - plurale - e non ‘lasagna’.

  23. Jimmy Smith
    Jimmy Smith
    10 giorni fa

    Big deal.

  24. Aurora Perciballi
    Aurora Perciballi
    11 giorni fa

    Che spettacolo 🤩

  25. L3le _006
    L3le _006
    11 giorni fa

    sono rimasto senza parole, quasi ipnotizzante la maestria di questo chef

  26. Justin Ballew
    Justin Ballew
    11 giorni fa

    Why is every pretentious chef from Italy name Massimo? It seems very common yet I've never met a person with this name.

  27. Massimo Massara
    Massimo Massara
    12 giorni fa

    Tutto si può rivedere ripensare anche stravolgere, purché dietro ci sia un’idea precisa accompagnata da buona tecnica. Insomma non ci si improvvisa né nella tradizione né nell’innovazione.

  28. Piergiorgio de zordo
    Piergiorgio de zordo
    12 giorni fa

    Mi è venuta voglia di farla

  29. Rob x
    Rob x
    12 giorni fa

    Oh my! This is such a great recipe by a master chef. Worth every minute of the two days it took me to make. I can never go back to another lasagne recipe. Thankyou!

  30. Andrés Mancero
    Andrés Mancero
    13 giorni fa

    Que bueno me encanta además la filosofía del chef es magnífica no se adueña de la autenticidad

  31. Chiahsuan Tsauo
    Chiahsuan Tsauo
    13 giorni fa

    Can I use a random sausage to substitute the Italian sausage in the recipe? What’s the difference?

  32. Irish Diva Jeffries
    Irish Diva Jeffries
    13 giorni fa

    I literally drooling and after our dinner!

    1. Irish Diva Jeffries
      Irish Diva Jeffries
      13 giorni fa

      I’m literally drooling. I hate it when I goof!

  33. Jimmy Green
    Jimmy Green
    14 giorni fa

    I clicked on this just to see if the dude in the thumbnail looked as much like Drew Carey in the video. He did not. I'm disappointed.

  34. Gaia
    Gaia
    15 giorni fa

    Ma che poi ognuno la fa a gusto suo ma è importante conoscere quella vera classica perché è la perfezione

  35. Mauro Tronca
    Mauro Tronca
    15 giorni fa

    sono claudia

  36. Mauro Tronca
    Mauro Tronca
    15 giorni fa

    buone le lasagne

  37. Gab Gotti
    Gab Gotti
    15 giorni fa

    Che cosa

  38. Skull Xxx
    Skull Xxx
    15 giorni fa

    Zio ti invito a cena Faccio le lasagne.

  39. Nial Tapley
    Nial Tapley
    15 giorni fa

    No garlic? Peasants

  40. happychappyz
    happychappyz
    15 giorni fa

    This is a dish students cook on the first day of school no skill or experience necessary

    1. X X
      X X
      14 giorni fa

      Such a stupid comment, actually disrespectful.

  41. happychappyz
    happychappyz
    15 giorni fa

    Boring

  42. andreafluid
    andreafluid
    15 giorni fa

    dalla foto nell'anteprima lo chef sembrava undertaker

  43. Josue Cadenillas
    Josue Cadenillas
    15 giorni fa

    Cuanto respeto, pasion, y amor por su familia su historia y su profesion. Gracias por el video.

  44. Rafal Wolny
    Rafal Wolny
    15 giorni fa

    ma , mozarella, non si usa in questa ricetta ? strano...ma OK

  45. Benjamin Smith
    Benjamin Smith
    15 giorni fa

    The thumbnail made it look like the Undertaker was making a lasagne. Misleading.

  46. Perry Leeds
    Perry Leeds
    15 giorni fa

    I appreciate your skill, but the average human does not have a professional meat grinder.. just sayin. Otherwise. I love you videos.

  47. Lancer Mitsubishi
    Lancer Mitsubishi
    16 giorni fa

    Ho seguito questa ricetta ed e' venuto fuori un sugo che mi ricorda i tempi che ho passato in Emilia Romagna. Non avevo vino Francese pero' del resto veramente un capolavoro. Io non ho fatto le lasagne ma mi sono fermata al sugo e ne ho fatto le tagliatelle! Da leccarsi i baffi!!! Grazie dal Canada.

  48. andrew moore
    andrew moore
    16 giorni fa

    In the south we call that a plate full of hell yeah!

  49. Robert Lee
    Robert Lee
    16 giorni fa

    Excellent technique. 8 eggs to a kilo of flour, who knew? Then the bechamel. That's one rich pasta dish. Quality ingredients.

  50. Chris Hallas
    Chris Hallas
    16 giorni fa

    Looks so good! I tend to put way more ragu/meat in mine

  51. Lao A in China
    Lao A in China
    16 giorni fa

    That ending statement was classy. In food articles I wrote before, some snobby readers would leave comments like "this restaurant doesn't make the dish the authentic way." Who can say a dish is truly 100% authentic/classic/traditional? Obviously a chef like Signore Spigraoli has a lot of credentials, but maybe someone else also born and raised in Parma might have a recipe that requires different egg:flour ratio in Béchamel, or baking at another temperature range, and call that the real deal. Massimo shows true love for lasagna, he knows that he has a great recipe but not the only great recipe, and even seems to yearn for others to push the boundaries and produce even greater variations so the dish can evolve and live on. Endeavoring to preserve traditions while encouraging innovations, this wisdom makes me hungry and makes me want to visit his restaurant even more!

  52. muchas gracias
    muchas gracias
    16 giorni fa

    If all the world only had lasagna for every meal, we would all still eat like Kings and Queens every day!

  53. Rambo j
    Rambo j
    16 giorni fa

    the young chef fucked up many times while learning, a wooden spoon to the back of the head for throwing away the middle most delicious part of the celery, overcooking the pasta or burning the bechamel but today he prepared and cooked the perfect lasagne by himself after all the training and knowledge from his teacher, Massimo

  54. Greg Wiseman
    Greg Wiseman
    16 giorni fa

    I've made this style of lasagna twice now. Absolutely amazing

  55. Shaman Phair
    Shaman Phair
    16 giorni fa

    He's missing the Knorr beef stockpot

  56. Joe Donzi
    Joe Donzi
    17 giorni fa

    WOW - I JUST NOW DISCOVERED I HAVE NEVER TASTED "lasagna" :-)

    1. Gaia
      Gaia
      15 giorni fa

      Then Cook It!! What are you waiting?

  57. Denzel
    Denzel
    17 giorni fa

    Forza Italia 🇮🇹👌

  58. The Fattest Hagrid
    The Fattest Hagrid
    17 giorni fa

    I like it when the pasta sheets are a little bit chewy.

  59. Jason Hartley
    Jason Hartley
    18 giorni fa

    Glorious

  60. Diego Orellana
    Diego Orellana
    18 giorni fa

    Following the final quote, I've made the ultimate evolution: Lasagna with pinneaple

    1. Whale Supersonic
      Whale Supersonic
      17 giorni fa

      the future is doomed

  61. Ximo Capella
    Ximo Capella
    18 giorni fa

    Exquisita Le Lasagne, que maravilla de receta costumbrista y muy tradicional de su entorno familiar. Felicidades por compartir esta excelencia curinaria. Saludos cordiales desde Valencia (España)

  62. GiveAF
    GiveAF
    18 giorni fa

    Is it suppose to look like I can make a better one?

  63. bannedspencer
    bannedspencer
    18 giorni fa

    Really interesting the way he layered his lasagna, have never gone bechamel first...I will now. Looked to be less meaty than what I was taught to make which just makes a lot of sense. Guess that is the beauty of Italian cooking, the basic recipe is there for all to use, how you present it makes all the difference

  64. Felix Garcia
    Felix Garcia
    18 giorni fa

    This dude cut down my cottage, mozzarella, and parmesan cheeses into just a béchamel sauce lol. Damn that looked good too!

  65. J c
    J c
    18 giorni fa

    You didn’t teach us anything

  66. John Glubney
    John Glubney
    18 giorni fa

    Stouffers frozen lasagna looks better than this garbage

  67. Billybastar
    Billybastar
    18 giorni fa

    Take away…restraint, with a heaping tablespoon of tradition, and love…molto Bella

  68. Leo C
    Leo C
    18 giorni fa

    Capolavoro.

  69. David Ochs
    David Ochs
    18 giorni fa

    Not enough meat for my liking.

  70. Thriving Project
    Thriving Project
    18 giorni fa

    No tomato in this recipe!

  71. Stephen Smith
    Stephen Smith
    18 giorni fa

    Looks boring.

  72. Enrique Carballo
    Enrique Carballo
    18 giorni fa

    Auguri. Cheff.

  73. EDOARDO SCIANCALEPORE
    EDOARDO SCIANCALEPORE
    18 giorni fa

    Già mi stai sul cazzo che dici besciamella in francese per dare importanza al contesto

  74. SwissMarksman
    SwissMarksman
    18 giorni fa

    So how fucking much does that Lasagna cost? 30€?

  75. seravenerdi
    seravenerdi
    19 giorni fa

    The is not the way real Italians make it. Firstly Italians call it Pasta al Forno, secondly that white sauce is disgusting. The sauce must be San Marzano, with basilico. And the meat must be vitelo maccinato. Mozzarella & Regiano parmigiano. ma va fanculo rimbabito con questa schiefezza !

  76. Soul Fly
    Soul Fly
    19 giorni fa

    looks dry , and like basic shit to me ///////// cmon man

  77. Martyn Lewis
    Martyn Lewis
    19 giorni fa

    I’m smiling as a British chef as watched this for some extra tips from an Italian master, but this is almost 100% the way I cook mine. Except I like some acidity in my béchamel so I add a dash of warm Pinot wine and some pecorino cheese in my sauce along with the nutmeg. I respect the classic though and I’m sure it was amazing 🙏

  78. Martyn Lewis
    Martyn Lewis
    19 giorni fa

    I’m smiling as a British chef as watched this for some extra tips from an Italian master, but this is almost 100% the way I cook mine. Except I like some acidity in my béchamel so I add a dash of warm Pinot wine and some pecorino cheese in my sauce along with the nutmeg. I respect the classic though and I’m sure it was amazing 🙏

    1. Ross Nicholson
      Ross Nicholson
      18 giorni fa

      I usually add some finely diced chicken liver to the ragu. Not much, but enough to enrich the sauce.

  79. Consabre Bre
    Consabre Bre
    19 giorni fa

    Nice recipe but where is the ketchup and sour cream?

  80. Alex Moya
    Alex Moya
    19 giorni fa

    This man is definitely a real chef but this lasagna looks plain and boring

  81. JB Golf
    JB Golf
    19 giorni fa

    Those last words are amazing... basically make it how you want. It means the dish keeps on living

  82. James K
    James K
    19 giorni fa

    < Kirkland Signature 3 meat Lasagna(party size) from Costco

  83. Thibault Mberabahizi
    Thibault Mberabahizi
    19 giorni fa

    Lovely narration ❤️🇧🇮

  84. Marco Santini
    Marco Santini
    19 giorni fa

    Che video mammamia che video pelle d'oca

  85. El Chapo De Campostela
    El Chapo De Campostela
    19 giorni fa

    Ti sei dimenticato la mozzarella chef ti sei inventato un piatto la vera lasagna e senza besciamella ma con la mozzarella

  86. BlackStar
    BlackStar
    19 giorni fa

    Beautiful. I've never liked how they make Lasagna here in America. Stacked way too high, too much tomato sauce, low quality pasta. This is made with love and you can tell just by looking at it. But like he said, when a dish gets adopted by another culture then that means it has a future. I just wonder how much it has to spread and change before it's no longer the original dish.

  87. Obi Wan
    Obi Wan
    19 giorni fa

    I‘m sorry but the finished Lasagne doesnt look good at all. I want enough Ragu to taste and not some tiny patches. Saving on the Ragu there…? If you can make a proper Ragu, a Lasagne is not that hard. And please fill it with Ragu! If i want Pasta and Béchamel, id just make it.

  88. Gaetan Ayotte
    Gaetan Ayotte
    19 giorni fa

    Adoro le lasagne, questa sembra semplicemente deliziosa, ho sempre cercato nuovi modi di cucinare, lavorando in diversi ristoranti di cucina, mi ha aiutato a sviluppare i miei gusti, l'italiano è uno dei miei preferiti, purché sia autentico. Le tue lasagne sono davvero invitanti.

  89. James Vincent
    James Vincent
    19 giorni fa

    Never in my life have I heard of a sausage be called "important"

    1. 982 Spyder
      982 Spyder
      6 giorni fa

      @Dario Di Pietropaolo Pay no attention to him, he was raised in a cave. Salsiccia is important.

    2. Dario Di Pietropaolo
      Dario Di Pietropaolo
      13 giorni fa

      When the word is used in Italian, "important" means that it has to be a sausage of high quality with only the best ingredients. In the same manner we use the word to define an "important wine" one that has a structured, full strong taste. It doesn't mean the same as in English.

  90. elevate111
    elevate111
    20 giorni fa

    What an exquisite recipe.

  91. Andrea Natola
    Andrea Natola
    20 giorni fa

    Potreste dirmi Per favore il titolo della musica in sottofondo? Grazie

  92. JEAN BIDULE
    JEAN BIDULE
    20 giorni fa

    pas beaucoup de viande et la tomate tres peu je prefere les miennes

  93. Russell Chapman Esq.
    Russell Chapman Esq.
    20 giorni fa

    This is not Italian. You don't even know the difference between lasagna and lasagne. I can almost hear the Italians watching this and shouting 'cazzo fai'

  94. Luis Lizard
    Luis Lizard
    20 giorni fa

    Si ma la crosta on top e’ un must

  95. Oliviero Conte
    Oliviero Conte
    20 giorni fa

    Ma tu chef vuoi tenerti i tuoi segreti , ma avrai messo degli odori in quel sugo , salvia rosmarino chiodi di garofano un po di basilico e poi pepe maggiorana a volte un pizzico appena di origano per dargli quella freschezza necessaria in un piatto così generoso di condimenti grassi , ma tu non dici nulla ... certo quel vino fermo e corposo e forte sicuramente la nobilitera , ma solo un tipo di carne e neppure un sentore di prosciutto crudo o pancetta tritata in soffrittura ? , io non ci credo ...

  96. Michael
    Michael
    20 giorni fa

    Amazing

  97. TheAcrobat81
    TheAcrobat81
    20 giorni fa

    Meraviglioso.

  98. nicholas cuss
    nicholas cuss
    20 giorni fa

    It’s not exactly rocket science.

  99. Tube Rock
    Tube Rock
    20 giorni fa

    El chef en la minuatura parece que esta oliendo mierda 😂🤣😂🤣

  100. Kostas Tsoutsouras
    Kostas Tsoutsouras
    20 giorni fa

    This dude looks like Chuck lidel