Love it when natives know their wild plants and fungi and forage for them. All the better. And nettles! Joy💚. Man she is a pro. Also love the local shots you provide. And the shots of the kitchens where such traditions are faithfully practiced. Wow. I love Italia.
Great video, Vicky! This dish looks scrumptious, and Leodina is a joy to watch! She is so happy creating this dish and clearly has this down to an expert's process! Im so hooked on watching all these 'nonas'....and they are all inspiring. Thank you for finding these lovely people, and sharing their dishes with the world. You're helping to keep the soul of an artisan culture alive.
I really love your channel, an as a chef I find the varied techniques, that are pure and from the source invaluable! I hope there is a cookbook is in the works?
Amy Thompson we use nettles for our pies, here in Serbia. Trick is to pick only (very) young stalks, as it won't have a bitter taste then, and it won't sting. Combined with cow cheese, it's delicious
Hello John, most of the 'Grannies' are not professionals, but there are one or two who offer classes eg Carla Tomasi (see the cannelloni episode). Are you visiting Italy in the near future? best wishes Vicky
Pasta Grannies: would that I were, Italy is on my 'bucket' list. I'll make do w/ re-viewing the videos, trying to figure out "how do they do that?". Hey, perhaps a P. G. cook book?? ;)
I'm sorry to hear that. I guess the thing to do is adapt the recipe to local cheeses? Pasta is a good way of making expensive ingredients go further, and until 50 years ago it was for high days and holidays, not everyday. best wishes, Vicky
@@pastagrannies maybe this seems like a stupid thing to ask but is there any way to find out about everyday italian food in the 19th century? You mentioned that pasta dishes weren’t very common until about 50 years ago. I am quite interested in what everyday italian food has been like in the day (even in my own home country of Hungary to revive traditional food culture) but it just seems there are not many sources that document these recipes. Perhaps you’ve found sites or cookbooks detailing them? Also I absolutely love the work you put in to preserve the italian cultural heritage. You and your crew are true gems of european culture, thank you so much! :)
This channel is rocking the world of historical food!!
DO NOT FORGET to make a book with the recipes featuring he grannies!!
Mangia che ti fa bene!!!!
Love it when natives know their wild plants and fungi and forage for them. All the better. And nettles! Joy💚. Man she is a pro. Also love the local shots you provide. And the shots of the kitchens where such traditions are faithfully practiced. Wow. I love Italia.
This granny is a pro!
As per usual with these ladies, an expert
Yes, decades of practise! 😊 best wishes, Vicky
Great video, Vicky!
This dish looks scrumptious, and Leodina is a joy to watch!
She is so happy creating this dish and clearly has this down to an expert's process!
Im so hooked on watching all these 'nonas'....and they are all inspiring.
Thank you for finding these lovely people, and sharing their dishes with the world.
You're helping to keep the soul of an artisan culture alive.
she is one of the best grannies -- super fast!!
I really love your channel, an as a chef I find the varied techniques, that are pure and from the source invaluable! I hope there is a cookbook is in the works?
Dunno if you're still looking, but they published a cookbook and its on amazon
Absolutely beautiful dish. What a treat!
I just love your Channel. It's such a great idea and beautiful made. Thanks a lot for your Work and the wonderful job on finding those people.
I love your videos!!!!!. I always learn something new about making pasta. thank you once again for sharing and i hope to see another one soon!!!!!
I have tried gnocci with nettles (ortiche) and will now have to track down some pasta made using them. Maybe when we next visit Italy with you Vicky!!
I've never had nettles before. These look like the perfect way to introduce myself to nettles.
A lovely video !!!! Thank you so much for sharing !!!!
That looks amazing
Looks delicious.
Wonderful !
She needs to adopt me.
Amazing and delicious 😋 ❤️👏🏻👏🏻🙏🇺🇸🇧🇷
She picked those nettles with bare hands?!
Amy Thompson we use nettles for our pies, here in Serbia. Trick is to pick only (very) young stalks, as it won't have a bitter taste then, and it won't sting. Combined with cow cheese, it's delicious
Zmaj Šćekić I can't wait to visit Serbia. Hopefully next year
i know! Doesn't it sting?
I get used to it and enjoy it! The first time was quite a shock but then it becomes manageable
Some people are immune to nettles.
Amazing
Beautiful “village” olive oil
I'm an avid pasta maker and I give this recipe a big thumbs up! What part of Italy is this Nona from?
Do all of these grannies have the same pasta tray at home or do you guys bring one with you to each house? They all have the same one!
She's a professional 🎶
Thanks Granny, I'm just back from picking my nettles and I will be trying this.
wooooooowww!!
I wonder if borage could be substituted?
In what region of Italy is Leondina? Grazie!
Leondina is from the hills of Romagna. best wishes, Vicky
If only I could take a lesson or two.... :)
Hello John, most of the 'Grannies' are not professionals, but there are one or two who offer classes eg Carla Tomasi (see the cannelloni episode). Are you visiting Italy in the near future? best wishes Vicky
Pasta Grannies: would that I were, Italy is on my 'bucket' list. I'll make do w/ re-viewing the videos, trying to figure out "how do they do that?". Hey, perhaps a P. G. cook book?? ;)
Hello John, yes a cook book is in the pipeline 😊 best wishes, Vicky
What kind of flavor do nettles have?
Hi Peggy, you'd expect them to be peppery wouldn't you, but actually they have a mild chlorophyll flavour similar to spinach. best wishes, Vicky
Captain Smek ha ha ha 😒😂
Glove-free picking, she puts the G in granny damn
Her hands are quicker than the eye
hi Jennifer, Leondina is speedy because she makes pasta every day! best wishes, Vicky
The amount of cheese fur such a recipe outside Italy is just so damn expensive.
I'm sorry to hear that. I guess the thing to do is adapt the recipe to local cheeses? Pasta is a good way of making expensive ingredients go further, and until 50 years ago it was for high days and holidays, not everyday. best wishes, Vicky
@@pastagrannies maybe this seems like a stupid thing to ask but is there any way to find out about everyday italian food in the 19th century?
You mentioned that pasta dishes weren’t very common until about 50 years ago. I am quite interested in what everyday italian food has been like in the day (even in my own home country of Hungary to revive traditional food culture) but it just seems there are not many sources that document these recipes.
Perhaps you’ve found sites or cookbooks detailing them?
Also I absolutely love the work you put in to preserve the italian cultural heritage. You and your crew are true gems of european culture, thank you so much! :)
What do nettles taste like?
A bit like chard. best wishes, Vicky
What do nettles taste like?
chlorophyll-y; very similar to spinach. best wishes Vicky