I love the shape. They look like a canoe or gondola. I'm going to start shaping my ravioli this way, from now on, and start a new tradition. Grazie mille ❤🕊🙏🏼
What a lovely couple! In 10-20 years this slow way of life in remote villages and these people will be gone forever. Thank you Vicky, for creating this time capsule. And such a yummy dish. The pasta reminds me of Napoleon's hat.
It would be sad if that happened, but I wonder if the 'work from home' shift might allow people to live a more measured life in some of these beautiful rural parts of Italy. 🙂🌺 best wishes, Vicky
Thank you for this video. I so enjoy the series and happily watch each Friday. It's great to learn about how the grannies are working magic in the kitchen.
How interesting! We filmed ravioli in Trentino Alto-Adige which included pear in the filling, so this use of fruit is more widespread than I thought. Here's the video: ua-cam.com/video/5jikekEjoA4/v-deo.html
I think the casoncelli look like Santa’s sleigh and I bet they taste just as magical!! I just love how happy Agnese looks at the end when her pasta is being enjoyed. That’s what it’s all about…sharing your love through your food. Just wonderful!! 🤗♥️🍝
I think this home made pasta is so much better than packet pasta from a supermarket because no two are alike showing it's all love and attention has gone into making pasta
Now these really sound so amazingly delicious 🤤 🤤 🤤. Everything from this video is so beautiful what a lovely couple. And the town/ village looks so peaceful ❤❤❤❤❤thank you !
Wow these are pretty cool!! I could eat two plates please!! delicious looking, the way the pasta is stuffed and created in that shape is just something you have never seen. These are the stuff that I need in my life right now! so fresh and really such a healthy plate ! These dishes beat the hamburger and fries situation we have in North America! And such a cute couple too!
I like to feature couples when we find them; very often we're filming widows, alas. But this week we've filmed two couples and several 'Pasta Grandpas' in addition to the 'Grannies'. Great fun and stay tuned. 🙂🌺 best wishes, Vicky
❤ A lovely couple. I have never heard of this pasta. They look so delicious! Thank you, Vicky for this wonderful video. God bless you! See you next week! 🙏❤😘
I love the pasta, but I love that these two have found each other after losing spouses even more. I am not familiar with the shape but I agree - the shape looks fun! Great episode.
I waited all day to watch Pasta Grannies and it wasn't until I took my evening medication that I saw it was Thursday...durh! I will be watching next week to see if my rolling pins are being looked after. Vicky knows! The one that I bought in Bologna and carried home on the trains in a sling on my back is hanging on my kitchen wall wrapped in the shops paper.
Lovely every Friday our solitary appointment with queste Nonne, delighted to see the various pasta dishes from all parts of Italy, for me they look like GONDOLAS, if they were in the Venezia region, I would say it is their TRADITIONAL DISH. Deliziosi. Grazie mille ancora cari amici😅😄😋😋😋🥰🥰🥰🥰
hi Joanne, they do look like stubby gondolas don't they but while one finds ravioli in the Veneto region, none look like this (unless someone knows better, in which case please point me in the right direction!) 🙂🌺 best wishes, Vicky
@@pastagrannies yes Vicky indeed, you are blessed as stated many times to find these treasures never seen or heard before. More blessed to witness the making, tasting and enjoying ALL the culture and traditions. Blessings to you and yours🙏💖🥰🍷🍷🍷
I believe Augusto just sampled the filling. Anyway, in wide parts of Europe, eating raw pork meat is not as unusual as it may be in the Americas or Asia as the quality of pork is heavily controlled. However, it has to be absolutely fresh; you shouldn't store it once it is chopped.
hi Wendy and Erin, it's a question of being confident about the provenance of your ingredients? The sausages were actually fresh salami which is a bit complicated to explain in the time they were on screen, but the preserving salts are a bit different to 'normal' sausages. 🙂🌺 best wishes, Vicky
I love how they met and in my world their departed spouses will be smiling down on them. I’m sure most people don’t want the person they love to be miserable when they’re gone. Finding someone you’re happy to cook with is a bonus. Is 2mm a common thickness with ravioli? I think I've been making life unnecessarily hard for myself.
hi John, good spot and apologies, I recorded the audio in a hotel room (ie not my usual acoustics) very early in the morning last week, so my voice hadn't warmed up! 🙂🌺 best wishes, Vicky
As a vegetarian (I can already see Italian eyes rolling 😂) I'm here for the good vibes. Their Italian is much easier to understand than the southern dialects
I'm glad you enjoy the good vibes. I try and feature vegetarian dishes as much as possible, as I like them even though I'm an omnivore. 😁 best wishes, Vicky
You can try scarpinocc de par, it’s an other version by a little village near Ardesio called Parre, they make this type of casoncelli but without meat, they’re delicious as well, you can find the recipe on UA-cam I think
thank you. For the benefit of non Italians reading this, 'pisto' is a Neapolitan spice mix of cinnamon, nutmeg, coriander, star anise and coriander. The brand ready-mix version of this - which Agnese used - is called Saporita. It is produced near Piacenza (so not near Naples, but near Agnese's home). 🙂🌺 best wishes, Vicky
Italy is a recently unified country, with an infinite variety of regional cuisines and different ways of cooking even from country to country just a few miles apart. Countless are also the dialects , so there are many names to call dishes sometimes very similar to each other , derived from the local dialect, although there is a name in Italian, more or less for each dish, but not always.
@gianni6497 is right. Also pasta making is a group activity most of the time, and so one needs consensus about what it is that you are making in that group. Myriad dialects = myriad (and conflicting) names! So the upshot is: one shape can have several names, and one name can be used for several shapes! 😁 best wishes, Vicky
A beautiful country where eating well is their religion! Am amazed at how many pasta dishes yet to be discovered!
Many more on Pasta Grannies!
Im the first watching this wonderful videos of people sharing their families treasures ❤
Great! ❤
I love the shape. They look like a canoe or gondola. I'm going to start shaping my ravioli this way, from now on, and start a new tradition. Grazie mille ❤🕊🙏🏼
Thank you, sounds great!
Grazie Agnese e Augusto! Buonissimo! ❤
Finally been waiting for this. Bergamo is amazing, and this is my husbands favourite dish.
Delicious!
What a lovely couple! In 10-20 years this slow way of life in remote villages and these people will be gone forever. Thank you Vicky, for creating this time capsule. And such a yummy dish. The pasta reminds me of Napoleon's hat.
It would be sad if that happened, but I wonder if the 'work from home' shift might allow people to live a more measured life in some of these beautiful rural parts of Italy. 🙂🌺 best wishes, Vicky
Thank you for this video. I so enjoy the series and happily watch each Friday. It's great to learn about how the grannies are working magic in the kitchen.
I'm glad to hear you are a regular viewer, many thanks🙂🌺 best wishes, Vicky
It's lovely to see how they work together.
❤
I'm originally from Bergamo. Sometimes I would add even Amaretti or Pears to the filling, sounds strange but is Traditional.
That sounds so good! Care to share your recipe?
My granny (from Val Camonica) used to add raisins with amaretti and "Saporita" spices mix too. By the way, I love every version 😁
They all sound so delicious share the recipes thanks 🙏
How interesting! We filmed ravioli in Trentino Alto-Adige which included pear in the filling, so this use of fruit is more widespread than I thought. Here's the video: ua-cam.com/video/5jikekEjoA4/v-deo.html
Fascinating - I've never heard of raisins being added. Is pork still used in the filling too? 🌺🙂 best wishes, Vicky
OMG, this is why I love this channel! Those ravioli look yummy, and such a simple sauce.
That looks heavenly, with all that sage and butter! The shape is so unique. How wonderful that they make pasta together as a couple : )
I think the casoncelli look like Santa’s sleigh and I bet they taste just as magical!! I just love how happy Agnese looks at the end when her pasta is being enjoyed. That’s what it’s all about…sharing your love through your food. Just wonderful!! 🤗♥️🍝
They look delicious. Nothing beats fresh food! Lovely couple. Thank you.
Thank you!
I think this home made pasta is so much better than packet pasta from a supermarket because no two are alike showing it's all love and attention has gone into making pasta
Finally Bergamo, the land of my Nonno! Grazie Agnese e Augusto!
❤
This dish looks so luxurious ! Thank you for sharing ! ❤
I'm glad you enjoyed it Damian! 🙂🌺 best wishes, Vicky
Fabulous and I agree Gondola is how I also see them, but they look so very delicious and how skilled to make them so fast. Well done everyone. Ramon x
As usual they look scrumptious!
❤
Now these really sound so amazingly delicious 🤤 🤤 🤤. Everything from this video is so beautiful what a lovely couple. And the town/ village looks so peaceful ❤❤❤❤❤thank you !
A very interesting recipe sometimes amaretti are added and pears alongside with the sausage in the pasta 2:29
Yet another delicious dish.
Greetings from new Zealand 😎
Hello! ❤
Fantastic video as always. Looking forward to more videos in the South!
hi Rudy, just been filming in Rome/Naples/Ischia, so stay tuned! 🙂🌺 best wishes, Vicky
Wow these are pretty cool!! I could eat two plates please!! delicious looking, the way the pasta is stuffed and created in that shape is just something you have never seen. These are the stuff that I need in my life right now! so fresh and really such a healthy plate ! These dishes beat the hamburger and fries situation we have in North America! And such a cute couple too!
Very nice - we are heading into pork season, so interested to try these little pasta boats
You should!
The couple is lovely. You rarely feature couples.
la coppia è bellissima
I like to feature couples when we find them; very often we're filming widows, alas. But this week we've filmed two couples and several 'Pasta Grandpas' in addition to the 'Grannies'. Great fun and stay tuned. 🙂🌺 best wishes, Vicky
Sono bergamasca per me è stato un piacere vedervi nella mia città continuate così è un po che aspettavo di vedervi qui grazie mille
È stato un piacere: è una zona bellissima. 🌺🙂 best wishes, Vicky
Bravo ❤ that meal looks so delicious 👌
It was great!
❤ A lovely couple. I have never heard of this pasta. They look so delicious! Thank you, Vicky for this wonderful video. God bless you! See you next week! 🙏❤😘
Thank you Maria, see you next week! 🙂🌺 best wishes, Vicky
Perfection! They make a great team. ❤❤
they do yes!
I love the pasta, but I love that these two have found each other after losing spouses even more. I am not familiar with the shape but I agree - the shape looks fun! Great episode.
I'm glad you enjoyed the episode Scott, see you next week. 🙂🌺best wishes, Vicky
I waited all day to watch Pasta Grannies and it wasn't until I took my evening medication that I saw it was Thursday...durh! I will be watching next week to see if my rolling pins are being looked after. Vicky knows! The one that I bought in Bologna and carried home on the trains in a sling on my back is hanging on my kitchen wall wrapped in the shops paper.
hi Janet, you succeeded in taking a mattarello home - I'm very impressed! And now you need to use it... 😁🎉 best wishes, Vicky
Lovely how they found each other after losing their significant others.
Yes, I love a bit of 'sunshine after the rain' after the so-called end of a love story. 🙂🌺 best wishes, Vicky
Lovely every Friday our solitary appointment with queste Nonne, delighted to see the various pasta dishes from all parts of Italy, for me they look like GONDOLAS, if they were in the Venezia region, I would say it is their TRADITIONAL DISH. Deliziosi. Grazie mille ancora cari amici😅😄😋😋😋🥰🥰🥰🥰
hi Joanne, they do look like stubby gondolas don't they but while one finds ravioli in the Veneto region, none look like this (unless someone knows better, in which case please point me in the right direction!) 🙂🌺 best wishes, Vicky
@@pastagrannies yes Vicky indeed, you are blessed as stated many times to find these treasures never seen or heard before. More blessed to witness the making, tasting and enjoying ALL the culture and traditions. Blessings to you and yours🙏💖🥰🍷🍷🍷
thank you Joanne 🌺
@@pastagrannies
Bergamo nel passato era sotto la dominazione di Venezia.
It's lovely to see them working so nicely together. But I can't quite bear the thought of eating them raw.
I believe Augusto just sampled the filling. Anyway, in wide parts of Europe, eating raw pork meat is not as unusual as it may be in the Americas or Asia as the quality of pork is heavily controlled. However, it has to be absolutely fresh; you shouldn't store it once it is chopped.
I feel the same way - I was like - is that raw sausage????????? Why is she eating raw sausage?????
hi Wendy and Erin, it's a question of being confident about the provenance of your ingredients? The sausages were actually fresh salami which is a bit complicated to explain in the time they were on screen, but the preserving salts are a bit different to 'normal' sausages. 🙂🌺 best wishes, Vicky
@@pastagrannies I wasn't suggesting that they weren't working with fresh ingredients. I was just being rude, yucking someone else's yum 🙏🏻
@Erin_Wilson_Studios don't worry, your 'yuck' was polite. 😁 best wishes, Vicky
I wish Americans would have more local, regional, fresh wholesome ingredients available, and without paying an arm and a leg. That looks delicious.
Wonderful! Graze! 😊
Grazie! ❤
I love how they met and in my world their departed spouses will be smiling down on them. I’m sure most people don’t want the person they love to be miserable when they’re gone. Finding someone you’re happy to cook with is a bonus.
Is 2mm a common thickness with ravioli? I think I've been making life unnecessarily hard for myself.
Looks delicious! The sausage is raw in the filling? Would love to try these!
Very nice! ❤️❤️❤️🇦🇺
I’m there…….I wish!! ❤
Thank you for the map that shows a little more context! Also, I hope you're feeling well, Vickie. Some of the voiceover sounds like you have a cold.
hi John, good spot and apologies, I recorded the audio in a hotel room (ie not my usual acoustics) very early in the morning last week, so my voice hadn't warmed up! 🙂🌺 best wishes, Vicky
As a vegetarian (I can already see Italian eyes rolling 😂) I'm here for the good vibes.
Their Italian is much easier to understand than the southern dialects
Their italian, as you say, because their dialect is very difficult to speak and to compreend !!! Just like the Southern ones.
I'm glad you enjoy the good vibes. I try and feature vegetarian dishes as much as possible, as I like them even though I'm an omnivore. 😁 best wishes, Vicky
Those two are beyond sweet. The pasta looks delicious. Too bad I’m a vegetarian 😢
You can try scarpinocc de par, it’s an other version by a little village near Ardesio called Parre, they make this type of casoncelli but without meat, they’re delicious as well, you can find the recipe on UA-cam I think
hi Douglas and Walter, we filmed scarpinocc ages ago, here is the video ua-cam.com/video/XASP9i8OyfU/v-deo.html 🙂🌺 best wishes, Vicky
Buonissimo
Ellerine sağlik cok güzel ❤️👍👏🎉🌹
Up the North!
1 million subscribers, yaaay! and only 30K views in 3 weeks!?
Nice food
Looks delicious. You'd pay 20 Euros in a restaurant for that where I live.
@@tjpld I would like to visit and share in this lovely meal, and pay Agnese 20 euro 😊
You should try to make them!
Gondolas
Sì 🥰
Sweet couple.
Totally irrelevant but I couldn't help bu notice that the grated cheese used at the end was in Chinese bowls as I have the same ones.
The mixed spice is called pisto
thank you. For the benefit of non Italians reading this, 'pisto' is a Neapolitan spice mix of cinnamon, nutmeg, coriander, star anise and coriander. The brand ready-mix version of this - which Agnese used - is called Saporita. It is produced near Piacenza (so not near Naples, but near Agnese's home). 🙂🌺 best wishes, Vicky
💐🙏
To me they look like whales! How adorable love to learn a new technique
Why do Italian dishes have so many names i.e. the "standard" Italian one and the local one(s)?
Italy is a recently unified country, with an infinite variety of regional cuisines and different ways of cooking even from country to country just a few miles apart. Countless are also the dialects , so there are many names to call dishes sometimes very similar to each other , derived from the local dialect, although there is a name in Italian, more or less for each dish, but not always.
@gianni6497 is right. Also pasta making is a group activity most of the time, and so one needs consensus about what it is that you are making in that group. Myriad dialects = myriad (and conflicting) names! So the upshot is: one shape can have several names, and one name can be used for several shapes! 😁 best wishes, Vicky