Take an Inside Tour of an Authentic Italian Restaurant - Ba'Ghetto in Rome!

Exploring Tuscanini Authentic Italian Products with Chef Jeff Nathan and Christine

Hi there, I'm Chef Jeff Nathan, author of Adventures in Jewish Cooking and owner of Abigail's kosher restaurant in New York City. We're here to explore some of Tuscanini authentic Italian products, learn more about where they come from, and the passion that goes into every single product.

Let's get started making some food! We're going to be making arini, which is rice balls in English. Now, the American Chef is making it here. Cheers! Wow, perfecto! I'm here with Christine who's going to show us around and explain to us the whole process of how everything works.

Christine, I can't thank you enough for your help. You're welcome so much! I'm very impressed with the factory and how everything is organized. Christine, can you give me an idea about how long this Factory has been in place and working? The company has been set up 30 years ago, and we are a family-owned business owned by three brothers and sisters. We started in a small lab of 50 square meters and now we're a well-established brand. You've seen the growth, it's amazing!

Now, I have a question about the kosher products. Do you do both kosher and non-kosher products at the same time? Christine, can you answer that for us? We do kosher production four times a year, cleaning everything, and with the supervision of a Rabbi. We make sure to use high-quality ingredients, especially the cheese, which is better than many other brands people say so. It's a great product after it's been roasted.

Christine explains: "The whole process is really an arts and crafts project. Our goal is to reproduce the same products on a larger scale that our grandmothers and grandfathers made in their homes. We understand every step, every ingredient, and we want to make sure that our final product meets our high standards."

Christine takes us through the factory's production line, showing us how they bread their products. "It looks like a football field," she says with a smile. "Our products go through this long line of breading first. Then, they're coated with flour and water batter, followed by breadcrumbs for an extra crunchy coating."

We visit Christine in the factory where she explains that after the second coating, their products are ready to be fried. The frying process is very light, so the cheese doesn't ooze out when the product is cooked.

While we're watching, a chef is making some beef ravioli right now. He just made fresh pasta dough and filled it with beef. The chef starts with the largest setting very slowly and reduces the size of each ravioli as he goes through the process, getting thinner and more delicate.

Next, Chef Jeff and Christine are going to grill a steak with artichokes and Tuscanini sundried tomatoes. The artichokes have already been cooked, and Andreas is cutting a beautiful piece of steak for us. "Wow, that's going to be nice!" Chef Jeff exclaims.

As we continue cooking the steak, the aroma fills the air, and our mouths water in anticipation. It's been a short trip but packed with the detailed journey of harvesting, crafting, factory production, cooking, packaging, and shipping the final goods. Tuscanini products are handled with love and pride, just like their Italian heritage.

As we finish our meal, I'm filled with gratitude for this incredible experience and for Christine who shared her knowledge and passion with us. It's been a pleasure to explore Tuscanini authentic Italian products, and I look forward to visiting them again soon. Ciao!