In this video I react to two pasta dishes from Taste of Italy, a New York-based restaurant known for its Italian-inspired cuisine! 🍝 While one pasta impresses, the other falls flat. Watch as I offer my expert critique, breaking down the ingredients, techniques, and flavors. Can a restaurant outside of Italy deliver authentic pasta, or does this dish miss the mark? Find out in this honest reaction!

💯 Follow this link to watch my authentic Pasta Recipes: https://www.youtube.com/playlist?list=PLJwrH1iB-tbd282YtB9qmK4Ona6AhTysz

#pasta #reaction #vincenzosplate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

34 Comments

  1. What a joke! I work with 15 year olds as their first kitchen job and this is how they cook. This man should be embarrassed about his attitude and his “cooking”, fast food chains make Alfredo like this 😂

  2. Was that chicken thing (I won't call it alfredo) supposed to look appetizing? I imagine that's what prison food would look like. Mama mia!

  3. I already don't like the guy from the moment he starts talking, the way he announces he's going to teach cooking, sounds really arrogant to me. And almost immediately he proceeds to burn the garlic. I had trouble finishing this video 🫣
    As for the burnt garlic… I see A LOT, like a whole lot(!) of so called youtube "chefs" do that. They start off sautéing the garlic first, usually at the same time they put onions in.. and also many that tell you to get the garlic golden brown… in my opinion thats still burnt! It shouldn't change color at all.
    The burnt garlic is a pet peeve of mine, kinda like people that cut an onion vertically, when the onion pieces are already seperate naturally that way. I always tell them to watch chef Jean Pierre's onyo video 🙈 By the way, he mentions you in his video on bolognese! (In a good way lol 😎😁)

  4. Confetti is the Italian Cuisine Crusader's kryptonite. It blocks all emotional negativity and only allows mild, positive suggestions. Cream may be the antidote for confetti, though. Loved the video.

  5. Confetto in this video is Vinny’s take on Uncle Roger putting his foot down. 😊 you rock

  6. I'm from Central Kentucky, Western side of Appalachia, we eat a lot of things but I wouldn't eat either of these dishes. Thank you Mr. Vincenzo!

  7. Well, that's America. They eat everything if you called fancy. Most of the Americans cant probably find Italy on a map. By the way, great reviews videos you make.

  8. easier and tastes better to make authentic alfredo, but people can do what they want. i rarely see authentic recipes even in self proclaimed real italian restaurants, but it is what it is.

  9. He's putting his grubby germ filled hands into the cheese and then on the plate! no wonder people get sick eating at restuarants!

  10. Well, the cheese he is using comes from a canister. Love to see this chef in Italy trying their food.

  11. Nope, not eating there. The best definition of being on the line in a restaurant kitchen is (Somewhat Choreographed Chaos!)

  12. In the first dish, the chicken slices were as big as long sardines. There's no way you're picking that up on the fork with the noodles harmoniously. Also, that "don't get no better" mantra from the cook was very arrogant. I bet this guy has a lot of dishes sent back, but I would be afraid to send them to him for fear of reprisal. At his first screw-up, I would probably never go back if I saw that personality.

  13. Vincenzo my family made your chicken pasta and everyone liked it. The pulled chicken is a good idea you get it in every bite along with the penne instead of having big pieces of chicken that you have to cut up anyways to eat with the pasta.

  14. This is "Italian" cooking that has evolved and mutated to a point that giving it the name of an Italian classic dish is disrespectful to the original (and a bit pretentious). It may taste great but it is NOT what they claim it to be! Simply give it a new name or at least state that it is "a take on" or "inspired by" an Italian classic. As a non Italian, I like gently roasted garlic (or lightly browned slices) on burgers BUT burnt or browned garlic has no place in ANY Italian OR Italian inspired dish. When I first developed an interest in Italian recipes, I was surprised to find that most recipes were rather conservative in their use of garlic. Completely at odds with what I had learned while growing up!

  15. Before I take even a Seat in Italian Reastaurant out of Italy, I take my time to read the Menu very cerefully and observe what's on the Plate… If I see any Chicken with Pasta or Pizza, Spaghetti Bolognese (I defenetly do get it with Tuna, like it shoud be)… If in Pasta Alfredo is Cream or Ham, if Seefood Pasta is finnished with Cheese, Ragù alla Bolognese is not mixed with Pasta – just splashed onto the Top – just few to name – I will be off forever – Never come back… My Life is far too short to eat a Fake Food – There are no Excuses and Explenations, why that Food is so and for paid Money… I can take bad Service, but not bad Food – If you have Italian Restaurant – Make Italian Food – If in Italy I see anything even pointing to Turist Trapp – I will def run… loveless Food for Turists – and they think "We ate Italian Food" in Italy – Oh Dear, Dear, Dear.. Please People – Pay Attention – The Food can be worst, bad, better, nicely, good, very good, best, execelent or Michelin Recommondation or even M. Star 1-2-3 done… I have to call Uncle Rodger…

  16. Content creators everywhere would like to know how to ensure you have the candy anytime you review their channel 😂

  17. Not going to bother to watch . Because of . . Can not cook . In usa . Not italian . For real all I can say is omg . 😢😢😢😢 very sad . Stronza

  18. The chicken looks tasty. It could have been an amazing secondo instead of mixing it up with the pasta

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