Italian Dessert Recipes Made WITHOUT Sugar | No Sugar, No Problem!
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- Опубліковано 19 чер 2024
- Thank you to Catalina Crunch for sponsoring this video! Visit catalinacrunch.com/PASTAGRAMMAR and use promo code PASTAGRAMMAR for 15% off and free shipping!
We don't know about any of you, but Eva and I sure ate a lot of sugar over the holidays. There was panettone, cassata, pandoro, cantucci... and that's just the beginning! Maybe, like us, you still have a sweet tooth but are looking for ways to satisfy it without turning to refined sugar.
A lot of traditional, Italian sweets were invented when sugar was a rare luxury. Home cooks had to get creative when sweetening their desserts, and today Eva's going to show us some of these alternatives with some treats made with NO sugar!
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MOSTACCIOLI CALABRESI RECIPE - www.pastagrammar.com/post/mos...
PANE TRAMVAI RECIPE - www.pastagrammar.com/post/pan...
In the spirit of Zia Maria, we are very intentionally not posting a recipe for Pane Schiavuniscu. It must be made by eye! Try it!
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COTTO DI FICHI (FIG SYRUP) - piccolosgastronomia.com/produ...
A more commonly available alternative is "Saba," made from grapes instead of figs. While it will obviously change the flavor, it can definitely be used as a substitute: amzn.to/3vDkeoH
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00:00 - Italian Desserts Made WITHOUT Sugar
01:19 - How to Make Mostaccioli Calabresi - Sugar-Free Cookies
07:04 - Tasting Calabrian Honey Cookies
10:51 - How to Make Pane Tramvai - Italian Raisin Bread
13:30 - Tasting Sugar-Free Sweet Bread
16:01 - Picking Up a Special Guest
16:20 - Meet Zia Maria: Eva's Culinary Teacher
17:34 - How to Make Pane Schiavuniscu - Sugar-Free Dessert
25:21 - Tasting a Sugar-Free Decadent Dessert
#sugarfree #nosugar #italianfood
Happy New Year! We hope these recipes with no added sugar helps to keep the New Year resolutions on track! That being said... what was the MOST delicious dessert you had over the holidays??
Happy New Year!
We made green tomato mince pie for New Years.
Homemade panettone of course! ♥️♥️♥️
I love her hair this lighter brown color, nice!
And a Happy New Year to you both and your families. I really enjoy Pasta Grammar and love Calabria. Awrabest from Scotland.
Honestly, I love desserts that are not too sweet. I think they're better than desserts that have a ton of sugar in them, because you can actually taste the ingredients.
And they’re best with your morning coffee!
@Agent Darkbootie I start my day off with ice cream! Hahahah.
You can make single-plant honeys because bees, as the perfect little pollinators they evolved to be, actually tend to stick to the same kind of flower for a few days after they first get nectar from one, so if you put a beehive in the middle of a chestnut forest, most of the honey will be made from chestnut flowers for the period they're in bloom
Interesting! Thanks for answering my question, I was really wondering how that works
Also, (as a beekeeper)… flowers are seasonal, each type of flower is only in bloom for a few weeks.
And the bees will find the most bee-friendly flower that is in abundance at any given time and then tell the whole hive where to find it. That’s why the bees do their famous bee „waggle dance“. The scout bee finds an awesome source of nectar (flowering chestnut tree) and then goes back to the hive and does a „waggle dance“ which is actually a set of instructions on how to find the tree. Other bees go and check it out and, if they are impressed, go back laden with nectar and also waggle dance directions to those trees… and then it is like a democratic voting system, more and more bees dance for the same nectar source, until it is depleted or the flowering period is over. Then any bees dancing for a different nectar source become the majority and everyone goes there instead.
So, because bees love chestnut blooms, if your bees are near a whole bunch of flowering chestnuts, for several weeks the vast majority of the honey they make will be „chestnut honey“, and as long as you know when that period is, you can harvest that honey separately and sell it as chestnut honey. You can also check that it has the characteristic colour, flavour and viscosity (to be sure), or even send it off for scientific testing. The bees will also be bringing in chestnut pollen during that time, and you can recognise different pollen types because they all have specific colours (or you can double check with a microscope) - so you really do know where your bees are foraging! 🐝
Also worth note: some varieties of plants have flowers that are toxic to humans when bees make honey exclusively from them! Azaleas are one such plant but there are several others. Such honey was used to plot the death of rivals and enemies, anciently.
Beekeepers advise you to consume honey produced from plants in your locale to help with seasonal allergies, as consuming honey made from the nectar of the seasonal plants you are allergic to can bolster your immunity to it.
It is a win win for the bee keepers because they used to put the hives in orange groves in Florida for orange honey and also charge for the service of pollinating the trees
@@ramonclements9879 Actually, I have a bee keeper on the block and he says that it is the royal jelly that you want for seasonal allergies.
My favorite part of this video is with Aunt Maria. She is absolutely adorable. She reminded me of my great grandmother and grandmother. They also cooked and baked by sight. When asked how much of a certain ingredient was used they would reply "Appena sufficiente." So no one ever knew how much was used.
I actually "standardized" several prized family recipes that were done by sight by quickly gathering added ingredients on quickly inserted parchment papers, measuring that volume, and returning it to the bowl while gramma gathered more ingredients. It took us a couple repeats of batches to not break her flow, but we were able to come up with basic recipes that I compiled into a family cookbook while all the parties were still alive, and gifted everyone at New Years gatherings we often had with the compilation. We did this decades ago now, before video taping and before the internet. I typeset the entire, and did little rapidograph pen-and-ink illustrations and offset printed them. They remain family treasures, handed down now through two additional generations. I did this after college, and am now 74. This episode played at my heartstrings deeply!
@@jackstrubbe7608 how great! I wish I had done that! Now I only have my Dad left and he can barely boil an egg - I missed my chance :(
Eva, the Aunt Maria segment is priceless. Not for the sweetness of the recipe, but for the sweetness of your auntie and the memories she shared. Priceless!🫶🏻
Aunt Maria is a gem. So glad she shared this special desert. This is a great channel-keep it up. Happy New Year to all.
I love this simple fruit log! There are Bavarian variations i learned as a child. I also make my own fig "honey" it is quite an easy two-ingredient process and is so useful. It (syrup-making process) also works with several other richer fruits, such as dates or pomegranate. I am in love with this episode!
It's time for Eva to teach Harper about all the different kind of honey we have in Italy ;)
Please note honey is sugar, it's fructose and glucose, hence the first recipe is not sugar free (same as the third by having frutta candita whihc is full of sugar).
News alert: honey is sugar (approximately 40% fructose and 30% glucose) as well as water, other sugars, carbs, vitamins and minerals. It's just not sucrose.
Yep, they used candied fruit in the last one! Tons of sugar.
Eva, your Aunt almost made me cry.. She looks (and cuts ingredients) very much like my Irish Grandmother and I miss her so much :)
Just a reminder that if you can't eat suger for health reasons (like diabetes), you need to avoid honey aswell.
I was actually hoping for low-carb Italian desserts.
@@jesusgamboa9899 Do they exist?
@@jesusgamboa9899 Same here. People have different ideas on "no added sugar". Their interpretation is no added "sucrose"
Excellent point. Their substitutes have just as much if not more carbs per measure than sucrose
@@DavidHernandez-oc1ozMan aren't you all a lot of fun at parties. Honey is much more nutritional than white sugar. I'm 100 percent sure diabetics know what they can and can't eat.
Hi Eva! You continue to surprise. You have elevated your cooking to an art form. The traditional Italian cookie you baked - Mostaccioli - was a masterpiece. And the filming venue - exposed stone walls - plus your Zia Maria, added Italian charm and authenticity.
Congratulations on producing another exceptional video!
Exactly, how can they return to Arizona? This is exactly why I have no interest in ever returning to live in USA. I would have a broken heart forever if I did.
Tutti abbiamo una zia Maria che cucina bene😂tanti auguri ragazzi! Bentornati
sentire Eva parlare in dialetto calabrese è pura poesia ☺
No sugar, just honey, raisins, jam, figs, candied fruit, fig syrup, and more honey...
...totally sugar free. 😉
Candied fruit is made by soaking fruit in sugar syrup. So, natural sugars, except for the candied fruit.
Natural sugar and white sugar from the grocery store are exactly identical, there's no way to make distinction.
@@alextp4563 That's true, but I took the gist of this to be about adding extra sugar, and candied fruit adds a lot of extra sugar.
@@stevekrantz2620 but the video says no sugar, that is not true, there a lot of sugar in all of these recipes, natural or processed doesn't matter, that's the point. And in the video they don't mention that so...
@@alextp4563 I'm giving them a pass on that, except for the the last recipe. Why, because using natural sources of sugar USUALLY results in only moderate amounts of sugar use, and that is true of the first two recipes. The last recipe, however, uses a lot of sugar due to its concentration in the candied fruit and fig syrup, so I can't give it a pass. It looks good, but in small portions, and once in a great while.
io impazzisco sempre quando Eva tira fuori quel meraviglioso accento calabrese
I always look forward to Pasta Grammar Sundays. Great desserts. Honey flavors are wild and it’s crazy how one pollen differs from another. Didn’t even know there was chestnut honey.
Ir's not the pollen, but the nectar that makes the difference.
I buy pretty much only chestnut honey because it doesn't become solid with cold and here in Italy it's common and quite cheap. Plus, as Eva said, it has a very rich flavor.
@@pavek
Never tried chestnut honey. Back in the 19th century, chestnuts were all but eradicated here, in the southern US, by what they called “ink blight”. While the trees HAVE made a comeback, it’s still unusual to find a really mature tree. Would love to try the honey!
Zia maria che riconosce i pinoli non italiani, stupenda. Si vede quanto sei legata a tua zia, complimenti!
They don't have table sugar, but they all have sugar. Honey has large concentrations of fructose and glucose, and they are what make it sweet. Similarly, raisins are sweet because they have fructose. The same is true with figs. If you are looking to get away from sugar but still want sweetness, stevia is the answer.
Yes, at the end of the day these sweets ar not more dietetic than other sweets.
Yes, but it’s not about calories, it’s about the quality of sugar indeed. The natural sweetness involve different kinds of taste and nutritional aspects. Stevia is a sweetener good for drinks for the most, and it has no texture, while chemical features of sugars are needed in order to get what you want. If you took away all the sugar, you’re going to need other additives.
In Italy we prefer to get little portions and/or add less table sugar, than to use additives. If you don’t want to eat sugar, avoid sweetness. If you can’t eat sugar, you have to put additives, just because you have to deal with diabetic (but science proves that even sweetener make blood sugar level higher, because what you feel in the mouth counts as well).
Don’t forget that even butter have lactose.
@@giovannimoriggi5833 Are you a doctor?
@@alextp4563 no, I’m not. What did I say so wrong?
@@giovannimoriggi5833 cosa intendi per "qualità" dello zucchero? Non ci sono differenze tra zucchero da cucina e zucchero "naturale", anche dire naturale non ha senso. La glicemia non aumenta perchè senti il dolce sulla lingua, e "lo dice la scienza" ma cosa? Uno studio su 4 persone non può dare risultati statisticamente significativi.
My Italian-American family has made mostaccioli for over 100 years. We do not use cloves or cinnamon, but flavor them with grated orange peel, crushed almonds and chocolate. They are a Christmas must-have.
great dipping cookie for coffee or even wine, or sherry, or porto
My nonna saves all the little Hershey Kisses colored foil wrappers to cut and decorate her muztazulli with!
I like how she was so modest like "no I can't make elaborate cookies" and then made the most elaborate cookie🤣🤣🤣
It's like y'all are in my head! You've made so many videos demo'ing exactly what I want to be eating, and exactly what I want to learn how to make, that sometimes when you put up a video I have to wait a while because I'm a little snitty about how on point it is. Fully accept that this may sound a little creepy from a stranger on the Internet!, but really, I just appreciate y'all's work so much. Thanks for this channel.
Eva, devo dire che non avevo mai visto queste ricette. Mio bisnonno paterno era calabrese. Vedere questi dolci mi fa pensare che lui li mangiava. Voglio farli adesso per avvicinarmi a le mie radici calabresi. ❤❤❤❤😊😊😊
My Dad and I ate a pound of torrone in five days over Christmas.
What a treasure to still have her Aunt Maria. She is a treasure. Thank you for sharing her with us❤
I would love to see a future Candied Citron/Oange Peel recipe video and Italian history behind making candied peel! Eva and her family provide great historical context behind such tasty dishes! 😄
Aunt Maria seems like a very lovely lady. She makes me think of the woman that would give treats to the neighborhood kids and thought of them all as her kids.
Everything looks wonderful - you had me at figs...
Before I forget, guys, I just finished "The Discovery of Pasta" by your friend Luca Cesari. What an excellent book! Highly recommended! I learned so much and it was such fun to read. I often caught myself just smiling while I read it.
So glad to hear it! We’ll tell Luca you enjoyed it ❤
My neighbor brought the home-made S shaped dolce on a bus trip to a shrine. I have been meaning to ask her for the recipe and now I have it. So good in the morning with coffee. Thank you, Eva.
Your aunt Maria is adorable!
Wonderful vid, you're aunt reminds me of my little Serbian mom.
OK con Zia Maria quasi piango 🥹 "u sacciu ch'è bonu" ❤
I loved today’s video! Your aunt seems like a sweetheart!! ❤ Enjoy your time with family. 😊
My uncle makes the honey balls every Christmas I never knew what they were called but he’s first generation Italian here in America he married my aunt without meeting her when they were both in the service her here in America an him in Italy they were pen pals an have been together for 60 yrs now. Thank u for taking me back to those days.
I love it! Happy New Year!
I love, love Zia Maria! Grazie to her for sharing her knowledge. Please make more videos with Zia Maria.
'we are not going to use any sugar but are going to use honey' 🤣🤣🤣🤣
Their definition of no added sugar is no added "sucrose"
I love Aunt Maria! Dry as hell sense of humour. The comment on the pine nuts was hilarious. You can't hide anything :)
So glad you guys are back. I missed your videos. So excited for what you have for us this year 🎉😊❤
Happy New Year Harper and Eva!!! Thank you for these beautiful traditional Italian cookie recipes!!!
This was like watching my grandma cook! Thank you Aunt Maria!
Loved this! Really inspired to try them all ❤🇮🇹
What an honor to get to watch and hear the history from your Auntie. Ty so much! What an episode!!!❤🎉💗💕💖
This has been my favorite video of yours yet. Watching Zia Maria & Eva interact together made me smile the whole time, they seem to effortlessly display so much respect & love! Thank you all for sharing, Heres to a healthy, safe & very happy new year 💓💓💓💓
So wonderful to see you with your aunt. Brings me back to the days with my grandma. Thank you for such awesomeness!
Watching this has been tremendously rich and amusing!👍🏼✨😍
What a wonderful visit with you and Aunt Maria. Thank you and Happy New Year.
Thanks y'all, such a great video!
If you are lucky, you have a Zia Maria growing up. If you are really lucky, she teaches you how to cook. Aunts can make life a little sweeter.
...and they do wthout sugar!
Aunt Maria is a family treasure!!! You are so lucky to get her recipes and see her make them AND then share with us!!! Thank you all and wishing you many blessings in 2023!!
This was amazing; we all need less sugar in our lives! Love your Auntie (and that snip of hungry Mama) 💕
This episode hit home for me in so many ways. Every time I visit your channel, I always learn new things and renew knowledge of older things I have learned in my life. Thank you both so very much!
I want to thank you for teaching about my paternal family's culture. There is so much I never knew, and not just about the food. Thank you both!
Happy New Year... I'm gonna try a bunch of these...
Happy New Year Harper & Eva, you two are the cutest couple ever. Thank you for such great recipe videos and high quality production, it's just the best. I so much appreciate Eva's approach to real Italian food. I can't wait to make the honey cookies.
I love hearing people speaking with their dialect.
Grazie, zia Maria!
Perfect recipes for the upcoming Lenten season ❤️
The formed cookies are beautiful! Thanks for the less-sweet dessert recipes :-) Our best dessert at Christmas were Strega chocolates and pannetone.
Every new video seems like my favorite video. But this video is going to be a favorite, for sure. I am looking forward to making these desserts.
What a special gift your Aunt Maria has given you and all of us! Thank you Aunt Maria for sharing this wonderful recipe. Your knowledge is your legacy❤️
pan tramvai looks great!!
Thank you for the fun video and great work on your cookie, Eva! I loved the visit from Zia Maria. ♥
What a great video, I love to see family cooking together, it’s so important to do. It reminds me of better days. Thank you for this video guys. God bless. 🇮🇹😎🇮🇹
In the next life I wanna come back in Italy. Happy new year guys!!
Yummmmm! And sugar cookies are my all-time favorite Christmas dessert because that is the only time I make them! Love from Oregon!
Your aunts hands reminded me of my grandma's Ada's hands . Brought a tear to my eye! Thank you 😊.
Thank you Ava. Truly appreciate the sugar free desserts. Just love watching your adventures and learning from you. I bought my pasta maker but haven’t gotten started yet. I can’t wait to try it out though. You and Harper are such a great couple. You remind me of my husband and I and we are going on 39 years.
Hi Guys! Love the recipes! Thank you! I ordered some of the cereal and two kinds of cookies. I have 3 kids at home who need to switch up their diet so hopefully they will love them! The mot delicious dessert I had over the holidays was choc pudding pie with fresh whip cream and ricotta cookies with a powder sugar glaze. Thank you!
Happy New Year and a Big Hug to your Auntie Maria. Thank you iso much for sharing her baking tips. She is a National Treasurer and we need to preserve her recipes and style of cooking for future generations. Thank you for preserving her culinary legacy. I will cherish every savory moment.
Bella Zia Maria! It was wonderful to see you guys have such a wonderful moment with her, whipping up the traditional dolci! Eva has such a lovely family, you guys are so lucky.
I loved watching Zia Maria make Pane Schiavuniscu. That was classic Italian home cooking/baking.
Thanks for sharing!
Zia Maria reminds me of my Nana. Nothing was ever written down, everything was cooked by eye or feel! Mille grazie, Zia Maria!
Love you two. I watch every episode with joy and happiness. Wishes to see you travel more in Italy and trying food from diffrent regions, and also the wine. Like to see you on a road trip trough whole Italy, with food, wine and history. All the best from Sweden.
Loved this. So many delicious desserts. Especially enjoyed the cooking lesson with zia Maria.
Your Tia Maria is lovely. Thank you Tia Maria for sharing your recipes and wisdom with us. Happy New Year 🎉
Thank you for another lovely video from Harper and the absolutely gorgeous Eva! I am glad to see her Aunt in the video as well, what a wonderful lady!
Happy New Year! I'm looking forward to your upcoming videos and recipe discovery.
OMG u made me cry. Ur Zia Maria reminded me a lot of my Tia Maria. Listening to her speak in Italian brought many memories of all the Italian I knew in Argentina growing up. I am crying like a baby with a huge smile on my face. We all need a Zia Maria!!! (and figs of course :p)
A friend gave me Greek honey 🍯 and you need to try it. The taste is so rich and uniquely flavorful.
I legit walk around my house sayin: HARPER HARPER there is no bacon in carbonara. Love this channel !
They're an adorable couple.
OMG love Mastazzola! More childhood memories!! Thank you!!
So I tend to wait to watch your guys videos, as I love them so much I tend to like binging on them! After a few weeks I can safely say I am all caught up and have watched every single Pasta Grammar video to date. And what a lovely video to end on, Eva shows such love for her aunt, her Zia Maria. And Harper is his usual hilarious, inquisitive self. I don't think I'll wait anymore for future videos, I need my daily dose of Pasta Grammar too much. Also received my Eva and Harper chef shirt from your merch selection, I love it. Thank you guys for always keeping everything so fun, fresh, and original. ❤
♥️♥️♥️♥️♥️
It all looks delicious! Auntie’s cake reminds me of a fruity Panforte from Siena that is similar but different…. They all look dolce and yumish! Thank you!
Just started watching your videos! They are great... enjoy seeing you both. Thanks to your aunt for sharing her recipe. Allie from California! ❤
Wow, that last recipe with your aunt looked amazing! 😋
Absolutely brilliant! Zia Maria is the cutest. Bravo!!
Gorgeous and yummy recipes. Eva, you must be an artist to make such a beautiful cornucopia. Thank you for sharing your time in Italy with us. Love and blessings to you and your family.
Grande zia Maria! Grazie per la ricetta 😘
The poor mans Panettone reminds me a lot of our local yeast bread with raisins that we eat here in Bavaria. My Grandma used to make it quite often. It is normally braided into a three-strand braid. Although that one is sometimes glazed with a powdered sugar glaze, there is no or only a very minimal amount of sugar added in the dough. The sweetness solely comes from the raisins. Delicious😋
I absolutely love Zia Maria……tear s of joy literally ran down my face and flashbacks….,What a beautiful soul. I miss this everyday. Thank you guys and thank you Zia Maria
Since I started to watch your videos, I've come to the conclusion that I know sooo little and I thought I knew quite a bit! Ava is an inspiration. I plan on trying her recipes and techniques. The chestnut torte looks delicious. It will be the perfect desert for my Italian family for the Vigilia (sp?) One of my grand nieces is vegan, and I know that she especially will appreciate this desert. Question for Ava, my father (deceased) came from Abruzzo so my Sicilian mother learned how to cook in his mother's style. For decades she made pizzelle with a filling made with musto but family always called the pizzelles "navole". Again, not sure of the spelling of "navole". Have you heard pizzelles called this? One last thing, I always prided myself in being particular about buying Barilla. Boy, was I wrong! Told my husband when we finish the Barilla we have, we will switch over to the premium pasta. Okay, this really is the last thing Ava, what are your thoughts about baby pastina? Thank you.
Very interesting recipes. That was wonderful to watch zia Maria work! I got a sense of the culture and I can see why Eva is so natural nella cucina.
And Zia Maria is such a treasure! 💎 We are so blessed to benefit from her decades of experience and caring! ❤️🙏💞
I love the music and personalities as well as the food. 💝Thank you for sharing 🙏
These cookies bring back a lot of memories! I remember taking one and it lasting me all day… eaten slowly and saved for the whole day…❤
You guys are pretty near to my hometown! Enjoy Italy and its simple and tasty moments of happiness!