Chef Reviews ITALIAN Kitchen Gadgets

(upbeat music) (Barry and Jamie speaking Italian) – Today we are reviewing some Italian gadgets. Boys, you excited? – Absolutely. – Yeah, very much so. – We’re very excited ’cause we know what’s coming. – We have a chef, we have a normal, we have four Italian gadgets. Let’s get to it. (upbeat music) – All right, boys. First gadget, lift it. – Oh, hello. What’s that? – It’s so shiny. – I like a good spoon. And I feel like that is an excellent one. – Oh. (Barry chuckles) – Yes. – I was thinking could you… Do you

hook pasta in? No, because then you can’t get it off. – Yes, but it’s not big enough ’cause no one’s ever doing that small portion of spaghetti. – Boys, close enough! This is the Vabene Pasta Tester. It’s used for scooping out single pieces of pasta for testing. – So we were both right and wrong. – Oh, okay. – You said what it was used for, and I said it can’t possibly for that ’cause it would only pick up a single strand. – Perfect! – Yay! – Perfecto! – Can we try it? – We have to,

don’t we? You’ll find straightaway that the long, stainless steel handle which you can dip from a distance without any risk of burning yourself. – This is a problem that doesn’t need fixing ’cause

I’m guessing… – Ooh, Ebbers. Are you left-handed? – Its shape means it works well as a spoon as well. So you can spoon out- – Are you doing this on purpose? You must be doing this on purpose. – No (laughing). What’s weird is because it is got, because it is weighted here, as soon as you put weight on here and this, it moves,

it slides. – It just takes and getting used to. – I mean, I think this is setting up this gadget to fail because this you could do with a spoon. – Yeah. – No, no, no, no, no. No, you can’t because a spoon hasn’t got a hole in the middle of it. It would capture some water, wouldn’t it? – It’s like fishing. (jazzy music) I mean it’s good ’cause then you could… (Barry laughing) You can test it now. – How many Italian households genuinely have something like this? – It’s a relatively new invention. (Mike laughing)

It was designed by Milan based Miriam Mirri, and was a winner for 2006 Fritz Henkel Award for Innovation. – And she’s an incredible designer who has designed some amazing, beautiful items for the home. Do you only have functional things in your kitchens? Or do you not have things that do a job but also go over and above? I have a bottle opener that is in the shape of a lobster and it’s… (Mike laughing) And I bought it when we were on honeymoon. – But you are missing novelty. – Yeah, no, no, no. But it’s not

a novelty. – Is it also magnetic to stick to your fridge? – It’s not a novelty bottle opener. It’s a decorative bottle opener that does the job. – Yeah, I get that. – And I will choose to use that over and above a normal bottle opener. – If I have a single use thing, it’s got to be so frequently used in that single use, it warrants it. – What would you pay for that very decorative and effective spaghetti spoon? – Keeping with the format, we’d like your answer in euros. We’ll do the conversion. – Nine

euros. – For this, 12 euros, but only when it’s got a nice bit of packaging on it and it’s hanging in a gift shop. Ah. Okay, I take it back. I realise what this is now. This is a massively over-engineered, thing of beauty. I’m gonna increase because of the box. 13 euros. – I’m gonna actually increase mine to 25 euros. – Whoa! – ‘Cause now I think it’s the gift market. – Done the conversion. It’s 32 euros 83 cents. – 28 pounds. – I was close with my second guess. – It’s a collector’s item. I

can’t imagine anyone uses it regularly. – So question is, the Vabene Pasta Tester, will you be saying bonjourno or pasta la vista? – Pasta la vista, baby. (all laughing) – I can’t follow that. – Why’d you look at me when he said baby? (Barry and Jamie laughing) – Over to you in the comments. Let us know. What do you think? (upbeat music) (Jamie speaking Italian) Lift the cloche, in Italian. – Oh, thanks. – They worked it out. I they they worked it out. – Oh right, fine. – Oh. – Ooh. – So we got two

separate ones here for you. – It’s like we’re in a primary school band. (Barry and Jamie laughing) – And I reckon this is for pushing pasta off, possibly gnocchi, otherwise pushing different shapes off to give you that texture. – Boys, you’re very close. Ebbers, you have the gnocchi paddle. This is a Garganelli and Gnocchi Ridger and Paddle. Allows you to shape pasta or gnocchi dough and create the iconic ridges found on many pasta products. – You comfortable? – Exactly the angled base. I dunno which way you hold it, but yeah, it does exactly that. –

What about this angry chap? – Mike, that is the Tagliatelle Rolling Pin. It’s crafted from hornbeam wood, designed to cut strips of tagliatelle from sheets of fresh pasta. Do you wanna give ’em a go? – Yes, please. – So we’re giving you a couple of balls of fresh pasta dough. Ebbers, we want you to make garganelli. So it’s the traditional pasta shape to have with ragu, which I didn’t know. – Mm. – So Mike, all you’re gonna do is roll the pin along a sheet of fresh pasta, applying pressure for the extruded notches to cut

the pasta into thin strips. – I mean this is a one and done. So if I mess this up, it’s over. – You’ve gotta have really strong arms. – It is so satisfying. – So Ebbers, to make your garganelli, you’re gonna dust the paddle and rolling pin with flour. Then take a two-inch square piece of pasta dough and lay it on the ridged paddle with a corner pointing towards you. You’ll take your rolling pin, and starting from the corner nearest you, roll the pasta around the rolling pin until the dough forms a closed tube. Slide

carefully off the pin and set aside on a lightly floured surface whilst you make the rest. – As a first go, I’m not very happy with that. It’s really thick. – It looks good. – You know what I’m like with single-use kitchen gadgets. I’m always like, “There is no space in my kitchen for something that does one thing.” But for some reason, this falls into a different category for me because it’s more of an art form and a tradition. And if you do want this style of pasta, I don’t know how else you could do

it. And everyone will tell me I’m doing this wrong. – Oh, you wait till they get to me, Ebbers. – All the nonnas in the comments, please. (Barry laughing) (upbeat music) – And then do you? (exhales) Making fresh past is always therapeutic, but this is really satisfying. – What it has done because of the role is it’s not a clean cut. – No. – By doing this, you get this rougher edge. Now that rougher edge is doing exactly what this is doing when it comes to pasta sauce, giving more for the sauces to cling to.

Mike, I’m gonna cook yours. – Good ’cause I’m bored. – That looks great! – It does look really good. – Look what I did. – As do mine. Now mine are gonna take more cooking than yours. So I should have put ’em in first. (Mike chuckles) (upbeat music) Good Spanish olive oil, and the Roman’s favourite seasoning. – Very tasty. – Is that easier? – I dunno. I wouldn’t say it’s easier. I think it’s more fail safe. – This particular type of pasta is definitely a thicker pasta because of the way it overlaps. – Okey-dokey then

boys, let’s talk price. How much are we thinking for the spaghetti rolling pin? – It’s gotta be 12 euros. – 14 euros. – Ooh. Five euros 85 cents. – That’s a bargain. – 4.89 pounds. – I’ll tell you what, that’s Spanish olive oil is absolutely delicious. (Barry chuckles) – And how much are we thinking for the gnocchi and garganelli rolling pin? – Eight euros. – Michael? – Five. – Somewhere in the middle. Seven euros and 2 cents. Five pound 99. – They are very affordable wooden gadgets that can bring hours and hours and hours of

therapeutic play in the kitchen. – The spaghetti rolling pin and the gnocchi and garganelli roller. Are you gonna keep rollin’, rollin’, rollin’, rollin’ with them or gno-cchi? – What the? – Oh, wow! Wow. – Comment down below if you’ve got a better option. I’m absolutely gonna keep rolling, rolling, pressing and rolling. – Rolling, rolling, rolling. What? – Are you gonna keep rollin’, rollin’, rollin’?. Let us know. (jazzy music) – Boys. Next one. – Ta-da! – I’m intrigued what think this might be. – Put that in upside down. – Yeah, that’s curved. – Put it in

the other way. (jazzy music continues) (Jamie laughs) Therefore we now have a dome in the top around the side and the bottom. So whatever is in there is now completely spherical. What I don’t understand is that. – Oh, boy. (Barry chuckles) I felt that. – So a ball of mozzarella, buffalo mozzarella? – No, a ball, I got it. – Has he? – Yeah, penny drop. – Don’t look it in. – Risotto. – It’s an arancini thing. – Ooh, boys and girls, he might have done it. This is an Arancinotto, used to make the Sicilian arancini.

So the Sicilian arancini, like, world famous. It’s that little teardrop shape. This one is the shape of a ball. – Here’s the box. You’ll see they do come in all sorts of different shapes. – Oh my goodness. – Ready to make the perfect arancini ball? – Absolutely. – Yes, like our perfect pasta. – Oh, so what have we got here? So what rice is this? – You’ve got a ragu that Kush has just whipped up for you. You’ve got some amazing fresh risotto rice with saffron. And then you have to shape it in there. And

then pane and deep fry. (upbeat music) – Oh my word. – Ooh. – Get in. That is effective. – Wow, that was a reaction. – Oh my word. – That just slid in. – That just slid in, popped out, and I’ve got the perfect cavity now to pop in Kush’s ragu. (upbeat music continues) It’s not bad. – First attempt was pretty good. – That shaping and filling process already seemed a lot quicker and simpler than- – A lot less messy. – Yeah, than when we’ve tried to do it before. – It was just really simple

and well designed. (upbeat music continues) – Very satisfying. (Barry chuckles) – It’s in. – Wonderful. Look at those. – Okay, ready lads? – Yeah, I’m going in. – Oh, hello. – Oh yes, well filled. – Cheers, boys. – Cheers. – Cheers. – Cheers. (upbeat music continues) – That saffron rice. – Oh, that is amazing. – Oh my goodness. – I don’t deep fry very often, if at all, at home. So I never make arancini, which is why a combination of two of my favourite things put together and deep fried makes it the holy grail. –

Your learning curve for me was the really interesting part because the first one was good. The second one was twice as good. – That’s ’cause he did it though. – Twice the speed. – Right, up yours. – More perfect. (all laughing) – Up your arancini. – Seriously. – How much would you pay? – 12 euros. – I think that’s got 16 euros written all over it. – Oh. I can reveal it is 23, 22 euros. – So it is a lot. Twice what I was guessing. – But it does exceptionally well. It’s really fun to

use. – It’s just a cleverly moulded bit of plastic, so there is a huge margin on that. But you know what- – Let ’em have it. – I’ve never seen anything like it. It does the job. And if I want that in my house, I dunno where else I go to get it. – So is it a sissy lay? Sorry. (all laughing) So is it a Sicily-yay? Or an arancin-noto, no? – What? – Arancin-noto. – Do that once more, do that once more. – Is it the Sicily-yay or the arancin-noto? – Definitely-yay. – There you

go. – Yay. – Told you it works. Comment down below. What do you guys think? Yay or nay? – Room for one more? (upbeat music) Numero quatro, boys. – Quarto formaggio? – Give us a lift. – They’ve not been too cheesy so far, but now they’re cheesy! I love it when things come together. – Do you know exactly what this is straight away? – I mean, it says Grana Padano- – Oh, okay. – on it. But yes, I do. They’re tools to getting into a cheese wheel. Have we got a whole wheel of cheese? –

Boys, these are Grana Padano Knives. They’re specifically designed for cracking a wheel of Italian hard cheese, such as Grana Padano. They’re crafted with precision and durability in mind. Our hard cheese knife effortlessly glides through the dense texture of aged cheeses. Its sharp blade and ergonomic handle ensure a comfortable and controlled cutting experience, allowing you to create perfect slivers of Grana Padano. – They feel lovely. They’re weighty, they’re heavy, they’re nice. – And they’ve got good ergonomic grip, they feel like they’ve got sharp edges where you need to cut the initial score. What worries me, Mike,

is cutting into a wheel of Parmesan is quite an art form. And if you do it wrong, the internet will hate you forever. – Yep. – Do you wanna go get that from the fridge? – Oh my. Ebbers. (Barry and Jamie laughing) – One thing we have learned… – Ebbers! (Barry and Jamie laughing) – That’s insane. – This is one of the heaviest things… That is bold. – Get it on the shoulder. – That’s ridiculous. (Barry and Jamie laughing) Hang on, don’t go so fast! – That’s my foot, that’s my toe! (box bangs) – Oh!

(all laughing) – hoa, whoa, whoa, whoa, whoa. – Wow. – This is 38 kilogrammes- – This is a foot stool! – of Grana Padano cheese. Now obviously with a wheel of cheese that big and that (clears throat) expensive, we want to make sure that you cut it properly. Hence the knives. And also, hence the video that I’m going to show you. – Eccellente! How to cut the wheel. Grand Padano. (gentle music) (clock ticking) The incision, hooked knife cheese. The hooked cheese knife. – So he’s going half. – Goes right in the middle, and carefully around,

splitting Padano. – Right so cut down the seam in the middle of the cheese, much like a Babybel. To crack the wheel horizontally, a line is scored with the hook ended knife. – Come on, Mike. Deeper, I think, yeah. – Yeah, this is hard. – Now it’s important that line is straight because obviously that’s gonna help us get a perfect half of the cheese. – Nice. – And there’s your seam. – Job done. – Straight. – Nope, no, no. – Careful! – It’s fine. – Jobs not done. Do you wanna watch the next part of

the video? – This is your bit. – This is the insertion, so the almond shaped knife. – Important to note, you’ll notice that he’s using two almond shaped knives. – Yeah. – Yep, the second set of knives that we ordered hasn’t turned up yet. – Ooh. – So you’ve got one. But we’ve seen many, many videos where it’s possible to do it with just one almond shaped knife. (lively music) – Christ. – Good to see them work for their money, isn’t it? – Yeah. – Ebbers. – (laughing) I got it stuck. (all laughing) The first

inch feels great and then it gets really difficult the deeper you go. – No! – Ebbers, Grana Padanos say, “Opening a wheel is like a ritual, a process to be carried out with precision and care. (all laughing) Opening Grana Padano or Parmesan wheel is considered a ceremonial process by many. And these tools have been developed in order to respect and celebrate the craftsmanship and tradition behind its creation.” (Mike grunting) (all laughing) – Now it makes it, we’re gonna have to… (all laughing) – Stop mounting the cheese. (screen beeps) – Now go in where it says

the brand mark. Maybe that’s where it’s gonna pop. (upbeat music) Let me spin over. Go in from the other side. (all laughing) – I’m done (laughing). – Oh! – Oh! – Ready? – Yeah. (upbeat music continues) – (gasps) Oh, yeah. – Oh! – Well done! (Barry and Jamie applauding) We’re in! – Easy. – Okay, boys, so that’s step one. You’ve got the cheese wheel into half. Now if you flip one of those halves over, you start the process again. Score it, almond knife all the way along, and then split it. – No. – No? –

I don’t even like cheese. (all laughing) – So this Grana Padano is nine months aged. – Cheers. (upbeat music continues) – Anyone wanna have a guess at the cost of the wheel? – That is delicious. – It’s so good. – I wouldn’t have a clue. – Well, all you can do is do it per kilos. So if you buy a little wedge at the supermarket, three quid- – 200, 250 grammes? – 10 pound a kilo, 380 pounds? – 425. – We will use this probably until we die. (Barry and Jamie laughing) I mean, what is

incredible is who gets the opportunity to do that? – More importantly, the knives, the gadget! They got us in! – So how much do you think we paid for the Parmesan knives? – 60 euros. – I was gonna say 40. – 46 euros and 79 cents, or 39 pound 90. – They do the job. – And relative to the price of the cheese, you wouldn’t wanna get it wrong. – So the Parmesan knives, are they wheely, wheely good? (all laughing) – Yes. – Or are they just a bit cheesy? – They are wheely, wheely good.

(all laughing) – Well, let us know what you thought. If you like this video, like this video. – And check out all of the playlists. We got loads of gadgets from around the world.