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??
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.
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
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
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!
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!
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!🫶🏻
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.
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.
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.
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!
Hello from Bologna! My grandma passed away 2 years ago at 99. Until that day, she cooked everything, and in particular two Christmas desserts very similar to the one Aunt Maria made: here we call them "Panone" and "Certosino". I loved seeing you with your Aunt, we can feel the love from the video; my best memory is to see my son fiancee learning how to make tortellini from my grandma. Those old women are the best :)
Mi piacce molto questo canale di youtube. Sono una studantessa di italiano e una cuoca pronta a diplomarsi a scuola di chef. Abito degli eeuu,ma sono Argentina. Sto leggendo la tua pagina web. Non vedo l'ora di cominciare a fare le recette. Ciao ciao!
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 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 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! 😄
My mom was the best baker i knew. Pies and cookies. Mom and dad made ravioli, melt in your mouth. I am Italian American and love to cook and love your channel.
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.
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.
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😋
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.
Bravissimi P. Grammariani!! Zia Maria è così carina! ☺️ The thing I like most about Italian desserts is that they are less sweet. Great recipe line up. So many of my passed down recipes are by eye. So, for me, my Nonna's cookies may taste a little different than my Zia Irene, but both we great in different ways. Great the handcrafting work on the first cookies, although I counted 2 cookie magnets in that segment including Harper. 😉🍪 Mille grazie amici. Vorrei essere lì. ❤🇮🇹☮🇺🇸
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 💓💓💓💓
What a joy to watch Tia Maria make this recipe on video!! Made me tear up missing my Nonna. I wish I had a good video of her making bread or crespedia or pita piata. Sadly she passed before easy access to camera phones etc. I can’t wait to see your beautiful town in person. ❤❤❤😊
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.
Fabulous episode. Yes Eva, your region is amazing! Thank you for sharing your love and passion of food and your beautiful country with all of us. PG is the best!! 💚🤍❤️
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
your aunt is so so beautiful and seems soso sweet love her tell her thank you for sharing this recipe with us i really want to make this and all your sugar free recipes cause i'm a diabetic so thank you thank you very much and i adore you both
Grazie Aunt Maria, for sharing your recipe with us. They're all amazing, but I'd like to use that last one as a secret weapon in the next holiday season. The first two I will make in the next few days, my partner does not want added sugar in things for the next little while.
The US big store bakers used add a lot of sugar to pies and such. They still do sometimes but it’s less than before. If you try cutting down on sweeteners, you tolerate less. I eat dates and maple syrup mostly as my sweetener right now. So delicious.
The word for "aunt" in Spanish is "Tia." Very similar... is it "zia?" Or "Cia?" I don't know, I'm not Italian. But now more than ever I want to learn. So many of the word are similar if not exactly the same! This video really gets to me because not too long ago, one of my Tias who was the closest to me passed away. You say your Zia taught you everything you know, well, my Tia didn't teach me too much to cook, but she cooked for all our events. Christmas, Thanksgiving, weddings etc. I was closer to her than my own mother. I can tell you love your Zia very much. I could understand most of the ingredients! "Farina" sounds just like "harina" in Spanish. Canela, vainilla, all the same. Mexico and Italy must unite someday! Anyway, great video. Awesome deserts. Thank you for sharing your Zia with us. She's a lovely lady. ☺️
Spanish, French, Italian, Portuguese, Romanian, and a few other languages are part of the Romance language family. They're local languages that got a massive shared Latin linguistic influence from the spread of the Roman empire in Europe, and because of that you still see the similar words (cognates) that you noted between languages.
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.
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!!
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, 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 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.
Many of the ingredients in your aunt’s dessert are in good American fruitcake. We often just don’t use the cocoa and substitute molasses for the fig syrup. So nice to see similarities in seasonal favorites, and makes me wonder how much we derived from different parts of the world. Oh, and by the way, don’t forget that when you’re home in Arizona to check the local pine nuts you can get there! Northern Arizona grows them. I wonder if the flavor is nearly as good as Italian ones. I found the ones from the American southwest tasty but don’t have comparison.
Ha, when I saw Zia Maria cutting the figs, I thought, "she uses the knife like every Greek grandma I ever saw," and you immediately said the same thing about Italian grandmas. :-) Even the same plastic handled kitchen knife. 😀 And your cornucopia - you were too modest, that came out beautifully!
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❤️
I grew up calling that "nzudda"! I don't care about the name..I just wanna eat it 🤣 I didn't think it was possible to make them at home but I am so glad I know how to do it now! Thank you guys When I was a child my mom used to keep some nzudda in a clean cloth and leave it in a drawer for a few days to make it tender..saving my baby teeth P.s. ricordo che ad una delle gite scolastiche delle elementari ci portarono proprio a vedere come si fanno le nzudde/mostaccioli Che profumo indimenticabile 😍 e che manualità nel dare la forma
Harper. Have you ever had Eva try a.....Fluffernutter sandwich!? I recently got a hankering for one. Haven't had one since I was a kid. Bought Marshmallow Fluff! Put it on Crustless White Wonder bread....yes it has to be Wonder bread to get the true experience...with Peanut Butter and man oh man I thought I died and went to Heaven! It was so good. Omg. Loved it. Just wondering if you guys especially Eva have ever had it. If not, maybe a video??? Hint hint!? Lol hope so!
When I was about 45 years of age I was thrilled to realise that I had stopped measuring ingredients and was cooking and baking "by eye", like my mother and my grandmother. Getting old has its perks!
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.
Sentire parlare la zia Maria mi fa un venire una grande nostalgia per i miei nonni materni originari di Serra San Bruno e Giffone. Bellissimo video! Pero direi che il miele e anche zucchero considerato naturale e aggiunto.
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.
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.
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!
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!🫶🏻
Eva, your Aunt almost made me cry.. She looks (and cuts ingredients) very much like my Irish Grandmother and I miss her so much :)
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 ☺
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.
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!
io impazzisco sempre quando Eva tira fuori quel meraviglioso accento calabrese
Zia maria che riconosce i pinoli non italiani, stupenda. Si vede quanto sei legata a tua zia, complimenti!
I love, love Zia Maria! Grazie to her for sharing her knowledge. Please make more videos with Zia Maria.
Hello from Bologna!
My grandma passed away 2 years ago at 99. Until that day, she cooked everything, and in particular two Christmas desserts very similar to the one Aunt Maria made: here we call them "Panone" and "Certosino".
I loved seeing you with your Aunt, we can feel the love from the video; my best memory is to see my son fiancee learning how to make tortellini from my grandma. Those old women are the best :)
Viva zia Maria! Grazie per la ricetta.
Mi piacce molto questo canale di youtube. Sono una studantessa di italiano e una cuoca pronta a diplomarsi a scuola di chef. Abito degli eeuu,ma sono Argentina. Sto leggendo la tua pagina web. Non vedo l'ora di cominciare a fare le recette. Ciao ciao!
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. ❤❤❤❤😊😊😊
OMG, Zia Maria is Soooooo Cute. Love the comment about Mama Rosa. Thank You and 🎉Happy New Year Harper and Eva. 🎉♥
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 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! 😄
My mom was the best baker i knew. Pies and cookies. Mom and dad made ravioli, melt in your mouth. I am Italian American and love to cook and love your channel.
great dipping cookie for coffee or even wine, or sherry, or porto
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.
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.
What a treasure to still have her Aunt Maria. She is a treasure. Thank you for sharing her with us❤
I like how she was so modest like "no I can't make elaborate cookies" and then made the most elaborate cookie🤣🤣🤣
Wonderful vid, you're aunt reminds me of my little Serbian mom.
Mastazzoli ! One of the best and most traditional Calabrese cookies! ❤ Thank you for these videos… from a paesana! Lol
What an honor to get to watch and hear the history from your Auntie. Ty so much! What an episode!!!❤🎉💗💕💖
I love Aunt Maria! Dry as hell sense of humour. The comment on the pine nuts was hilarious. You can't hide anything :)
Everything looks wonderful - you had me at figs...
Zia Maria reminds me of my Nana. Nothing was ever written down, everything was cooked by eye or feel! Mille grazie, Zia Maria!
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😋
They're an adorable couple.
Zia Maria is a delight! And her smile is like sunshine🌞
A friend gave me Greek honey 🍯 and you need to try it. The taste is so rich and uniquely flavorful.
I loved today’s video! Your aunt seems like a sweetheart!! ❤ Enjoy your time with family. 😊
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.
Bravissimi P. Grammariani!! Zia Maria è così carina! ☺️ The thing I like most about Italian desserts is that they are less sweet. Great recipe line up. So many of my passed down recipes are by eye. So, for me, my Nonna's cookies may taste a little different than my Zia Irene, but both we great in different ways. Great the handcrafting work on the first cookies, although I counted 2 cookie magnets in that segment including Harper. 😉🍪
Mille grazie amici. Vorrei essere lì. ❤🇮🇹☮🇺🇸
Funny hiw harper corrects Ava's word's love it 😀 ❤️ 😍
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 💓💓💓💓
What a joy to watch Tia Maria make this recipe on video!! Made me tear up missing my Nonna. I wish I had a good video of her making bread or crespedia or pita piata. Sadly she passed before easy access to camera phones etc. I can’t wait to see your beautiful town in person. ❤❤❤😊
Your aunt Maria is adorable!
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.
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…❤
Fabulous episode. Yes Eva, your region is amazing! Thank you for sharing your love and passion of food and your beautiful country with all of us. PG is the best!! 💚🤍❤️
OK con Zia Maria quasi piango 🥹 "u sacciu ch'è bonu" ❤
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
your aunt is so so beautiful and seems soso sweet love her tell her thank you for sharing this recipe with us i really want to make this and all your sugar free recipes cause i'm a diabetic so thank you thank you very much and i adore you both
That Catalina Crunch cereal better be good! I just looked it up and wow! That is one expensive cereal!
Interesting how Eva though keto items were disgusting a few years ago.....
Aunt Marie is just adorable - I like her style
Grazie Aunt Maria, for sharing your recipe with us. They're all amazing, but I'd like to use that last one as a secret weapon in the next holiday season. The first two I will make in the next few days, my partner does not want added sugar in things for the next little while.
The US big store bakers used add a lot of sugar to pies and such. They still do sometimes but it’s less than before.
If you try cutting down on sweeteners, you tolerate less. I eat dates and maple syrup mostly as my sweetener right now. So delicious.
Just found you guys and I'm hooked.
The word for "aunt" in Spanish is "Tia." Very similar... is it "zia?" Or "Cia?" I don't know, I'm not Italian. But now more than ever I want to learn. So many of the word are similar if not exactly the same!
This video really gets to me because not too long ago, one of my Tias who was the closest to me passed away. You say your Zia taught you everything you know, well, my Tia didn't teach me too much to cook, but she cooked for all our events. Christmas, Thanksgiving, weddings etc. I was closer to her than my own mother. I can tell you love your Zia very much.
I could understand most of the ingredients! "Farina" sounds just like "harina" in Spanish. Canela, vainilla, all the same. Mexico and Italy must unite someday!
Anyway, great video. Awesome deserts. Thank you for sharing your Zia with us. She's a lovely lady. ☺️
Spanish, French, Italian, Portuguese, Romanian, and a few other languages are part of the Romance language family. They're local languages that got a massive shared Latin linguistic influence from the spread of the Roman empire in Europe, and because of that you still see the similar words (cognates) that you noted between languages.
It is zia pronounced "tsia"
raisin bread. love the stuff. a very mild flavor that is lightly sweet and takes condiments very well, like jelly or jam.
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.
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!!
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.
Thank you for the fun video and great work on your cookie, Eva! I loved the visit from Zia Maria. ♥
This was like watching my grandma cook! Thank you Aunt Maria!
Complimenti.
E complimenti alla zia Maria.
Anche mio padre faceva i dolci misurando ad occhio.
You guys are pretty near to my hometown! Enjoy Italy and its simple and tasty moments of happiness!
And Zia Maria is such a treasure! 💎 We are so blessed to benefit from her decades of experience and caring! ❤️🙏💞
Yesss, I grew up eating Pan Tramvai! 😋
Aunt Maria rocks! Who needs to measure?? God I love that!!!!
That cornucopia was so beautiful!
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.
Your aunts hands reminded me of my grandma's Ada's hands . Brought a tear to my eye! Thank you 😊.
You should make castagnaccio at some point! Maybe the simplest and healthiest dessert I know of, and absolutely delicious
Many of the ingredients in your aunt’s dessert are in good American fruitcake. We often just don’t use the cocoa and substitute molasses for the fig syrup. So nice to see similarities in seasonal favorites, and makes me wonder how much we derived from different parts of the world.
Oh, and by the way, don’t forget that when you’re home in Arizona to check the local pine nuts you can get there! Northern Arizona grows them. I wonder if the flavor is nearly as good as Italian ones. I found the ones from the American southwest tasty but don’t have comparison.
Ha, when I saw Zia Maria cutting the figs, I thought, "she uses the knife like every Greek grandma I ever saw," and you immediately said the same thing about Italian grandmas. :-) Even the same plastic handled kitchen knife. 😀
And your cornucopia - you were too modest, that came out beautifully!
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!
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❤️
My family is from reggio and the memories are great.grazie melle ciao franco
pan tramvai looks great!!
Just started watching your videos! They are great... enjoy seeing you both. Thanks to your aunt for sharing her recipe. Allie from California! ❤
I grew up calling that "nzudda"! I don't care about the name..I just wanna eat it 🤣 I didn't think it was possible to make them at home but I am so glad I know how to do it now! Thank you guys
When I was a child my mom used to keep some nzudda in a clean cloth and leave it in a drawer for a few days to make it tender..saving my baby teeth
P.s. ricordo che ad una delle gite scolastiche delle elementari ci portarono proprio a vedere come si fanno le nzudde/mostaccioli Che profumo indimenticabile 😍 e che manualità nel dare la forma
I love honey my dad used to keep bees near our rose nursery near heathrow airport xxx i used to help spin the honey from the honeycombs xxxx
Omgoodness...that fruit cake looks so good... I've got to try it..I've watched this video over and over..
So sweet to meet your Auntie...💖
In the next life I wanna come back in Italy. Happy new year guys!!
Some very nice dishes, and I really hope we see aunt Maria pop up more often.
I love the Calabrese dialect. My first language.❤ Bella Calabria, mi manchi tanto. 😢
I loved watching Zia Maria make Pane Schiavuniscu. That was classic Italian home cooking/baking.
Harper. Have you ever had Eva try a.....Fluffernutter sandwich!? I recently got a hankering for one. Haven't had one since I was a kid. Bought Marshmallow Fluff! Put it on Crustless White Wonder bread....yes it has to be Wonder bread to get the true experience...with Peanut Butter and man oh man I thought I died and went to Heaven! It was so good. Omg. Loved it. Just wondering if you guys especially Eva have ever had it. If not, maybe a video??? Hint hint!? Lol hope so!
The formed cookies are beautiful! Thanks for the less-sweet dessert recipes :-) Our best dessert at Christmas were Strega chocolates and pannetone.
When I was about 45 years of age I was thrilled to realise that I had stopped measuring ingredients and was cooking and baking "by eye", like my mother and my grandmother. Getting old has its perks!
I made a castagnaccio cake recently. Another no sugar added recipe. Just naturally sweetened by raisins and the chestnut flour.
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 ❤
I love the music and personalities as well as the food. 💝Thank you for sharing 🙏
Sentire parlare la zia Maria mi fa un venire una grande nostalgia per i miei nonni materni originari di Serra San Bruno e Giffone. Bellissimo video! Pero direi che il miele e anche zucchero considerato naturale e aggiunto.
Grazie mille per dividere le ricette, La Zia Maria e Bravissima! ❤🎉
I love hearing people speaking with their dialect.
Grazie, zia Maria!
For those wondering, I can vouch for Catalina Crunch, good protein bump with plenty of flavor, even for snacking!
OMG love Mastazzola! More childhood memories!! Thank you!!
Watching this has been tremendously rich and amusing!👍🏼✨😍
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.