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!
"WEBVTTKind: captionsLanguage: enhi 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 to learn more about where they come from and the passion that goes into every single product all right let's let's start making some food let's go so now we're in the kitchen and we're going to be making arini which is rice balls in English now the American Chef is make it here we go cheers wow perfo 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 you're welcome so I'm very impressed with the factory and how everything is can you give me an idea how long has this Factory been in in place and and working uh the company has been set up 30 years ago and we are family company owned by three brother and sister uh we start in a very small lab of 50 squ met and now we are one look where you are now you you grew that's very interesting now I have a question about the kosher so you don't do kosher and non- kosher at the same time do you no at all we do kosher four times a year and we clean everything and we are of course the supervision of Rabbi and we do full kosher production for about two weeks four times a year I know the cheese that we're getting kosher is better than the other many people say so it is it's a great product after the Roto has been cooked it comes in here it's cooled down and then now we have the base of it so now it all the ingredients have been added and now it goes through this long it looks like a football field it goes through this long line of the process of breading it so let's take a look you explain this to me I would like to ask to explain something that the whole process is really arts and crafts basically our goal is to reproduce on a largest scale exactly the same product that were made by our grandmother and our grandfather both in term of uh process step process and ingredients understood understood so afterwards it comes out here in the conveyor exactly and it goes into this batter of flour and water yes and then it goes through this conveyor and it goes through some breadcrumbs that's where it gets the first coating exactly and then I see and then after it gets the first coating Christine what happens it goes back into a second cover because otherwise it doesn't take it doesn't glue well enough so you have a second coat smaller smaller one okay and then it goes into a fryer okay a very slight Fring very light very light so basically it goes through two different Coatings and breadings because just in case we want to make sure it's sealed so when it actually gets cooked and fried the cheese do doesn't ooze out of it okay the chef is making uh some beef ravioli right now he just made some fresh pasta dough and after he puts the egg in he fills it with the beef so the chef starts with the largest setting very slowly he changes the setting and makes it smaller and smaller each time it goes through it gets thinner look at that you can't get any fresher than this I would like to eat this right now but we have to cook it our next dish is we're going to do a Char grilled steak with an artichoke and tuscanini sundried tomatoes so the arch chokes have already been cooked and he's have them in a pan now with some extra virgin oil so Andreas is cutting a nice piece of steak for us wow that's going to be nice okay so okay so so we'll continue the cooking the steak how do you like the steak do you like it I'm like rare and rare how do you like the steak rare S rare rare all right I like medium rare but I'm I'm going to listen to you guys that's okay so now dve with my friend I can't wait I've been waiting for for this so good it's been a short trip but packed with the detailed journey of harvesting crafting factory production cooking packaging and shipping of the final goods Tuscan products are handled with love pride and the passion that is so prevalent in Italy I'm heading back to New York with a full belly a suitcase full of tuscanini until next time I'm Chef Nathan ciaohi 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 to learn more about where they come from and the passion that goes into every single product all right let's let's start making some food let's go so now we're in the kitchen and we're going to be making arini which is rice balls in English now the American Chef is make it here we go cheers wow perfo 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 you're welcome so I'm very impressed with the factory and how everything is can you give me an idea how long has this Factory been in in place and and working uh the company has been set up 30 years ago and we are family company owned by three brother and sister uh we start in a very small lab of 50 squ met and now we are one look where you are now you you grew that's very interesting now I have a question about the kosher so you don't do kosher and non- kosher at the same time do you no at all we do kosher four times a year and we clean everything and we are of course the supervision of Rabbi and we do full kosher production for about two weeks four times a year I know the cheese that we're getting kosher is better than the other many people say so it is it's a great product after the Roto has been cooked it comes in here it's cooled down and then now we have the base of it so now it all the ingredients have been added and now it goes through this long it looks like a football field it goes through this long line of the process of breading it so let's take a look you explain this to me I would like to ask to explain something that the whole process is really arts and crafts basically our goal is to reproduce on a largest scale exactly the same product that were made by our grandmother and our grandfather both in term of uh process step process and ingredients understood understood so afterwards it comes out here in the conveyor exactly and it goes into this batter of flour and water yes and then it goes through this conveyor and it goes through some breadcrumbs that's where it gets the first coating exactly and then I see and then after it gets the first coating Christine what happens it goes back into a second cover because otherwise it doesn't take it doesn't glue well enough so you have a second coat smaller smaller one okay and then it goes into a fryer okay a very slight Fring very light very light so basically it goes through two different Coatings and breadings because just in case we want to make sure it's sealed so when it actually gets cooked and fried the cheese do doesn't ooze out of it okay the chef is making uh some beef ravioli right now he just made some fresh pasta dough and after he puts the egg in he fills it with the beef so the chef starts with the largest setting very slowly he changes the setting and makes it smaller and smaller each time it goes through it gets thinner look at that you can't get any fresher than this I would like to eat this right now but we have to cook it our next dish is we're going to do a Char grilled steak with an artichoke and tuscanini sundried tomatoes so the arch chokes have already been cooked and he's have them in a pan now with some extra virgin oil so Andreas is cutting a nice piece of steak for us wow that's going to be nice okay so okay so so we'll continue the cooking the steak how do you like the steak do you like it I'm like rare and rare how do you like the steak rare S rare rare all right I like medium rare but I'm I'm going to listen to you guys that's okay so now dve with my friend I can't wait I've been waiting for for this so good it's been a short trip but packed with the detailed journey of harvesting crafting factory production cooking packaging and shipping of the final goods Tuscan products are handled with love pride and the passion that is so prevalent in Italy I'm heading back to New York with a full belly a suitcase full of tuscanini until next time I'm Chef Nathan ciao\n"
