Not only do I think that these videos are a special treat for the viewers, I think they are a marvelous opportunity for the grannies to be heard and seen. Very moving. Thank you.
That's what I thought as well when she mentioned going to school VS having to work - something in her eyes, a glinting memory of a past that never was. Very touching.
Oh, I would so love to spend time with Caterina. Such a lovely lady. I want to hear everything about her life, see her garden, meet her animals. She is a treasure.
@@richardcorsillo9819I think it would be lovely to have enough land to have a free range horse. Mine has to be in a stall at night and is in a fenced in field during the day, as it’s too crowded where I live and the barn where she’s boarded is on a now-busy road. You used to be able to ride your horse on that road for miles, but “progress” has happened and there’s now hundreds of condos, townhouses, and houses on tiny postage-sized plots of land that cost so much more than my house is worth. There’s only the horse center and one family farm left that haven’t sold their land to developers. I don’t blame them, but it’s sad nonetheless.
❤❤ Vicky, your videos are a priceless treasure! This was delightful! Such a sweet family. They represent everything to be found in a loving family: sharing good food, appreciating each other, love of their pet family! Plus, that pasta looks mighty delicious! Thank you, Vicky and Caterina! God bless!! 🙏❤🙏🌟🌟🌟🌟🌟
WOW! Caterina looks so beautiful at 89 years old!! It must be her delicious pasta and sauce that keeps her so young! I was amazed at the amount of olive oil she used in her sauce, but then learned that’s what she uses to gauge when the sauce is done. Learned something new today! TFS, Sharon🤗♥️🍝
There are several versions as captainufo says, but you're right - we had another one recently, called strozzapreti (strangle the priests) 🌺🙂 best wishes, Vicky
It’s nice to see a few easier pasta dishes mixed in with the incredible masterpieces of paper thin pasta sheets and complicated sauces. I love the simplicity of Catarina’s dish. It’s achievable by someone like me who hasn’t made pasta daily for 50 years, but is still special and very satisfying. I am a novice gardener, but last year I grew enough tomatoes in my deck container garden to make just a few jars of my own passata, and I am so proud of it. I don’t think it’s any better than the locally produced varieties, but it came from my hard work. Love her dogs and horse Merko - he’s gorgeous and looks very well cared for.
I love Caterina. A straightforward pasta but with that sauce it must have been heavenly. Such strength to take care of everything including the horse. Caterina studied at life’s university with the pride of a life built of family. Thank you for chronicling another beautiful soul.
Caterina is the same age my mother would have been had she still been here. Such a different life; growing up post-war Italy vs. America. She is a strong woman and very wise!
Hi Vicky and Team, thank you for another wonderful video. For some reason this one made me a bit emotional. Hearing Caterina tell her stories, remembering her husband... all the while cooking away a local delicacy - great Lady. Also - almost a million subs now! Well done Vicky and Team!!
You never miss. The producer's optimism and excitement for all aspects of the persons life is very nice for us all. That knife she was using for the pasta...holy moly
hi Richard, thank you. Caterina's knives made me chuckle, I guess if you were a mechanic's assistant you got used to wielding large bits of kit! 🙂🌺 best wishes, Vicky
Ms. Vicky , very nice recipe & looks delicious. I am sorry but still swamped handling my Father & Mother's estate. Plus I I have had several cousins pass away in the last week & 1 other could pass away anyway & all had / have cancer. God Bless you & the pasta grannies. I watch & will post when I have time as I am swamped with paperwork & court , btw I really like the pasta in this recips
hi Steve, oh my you're going through the mill at the moment; I am so sorry to hear of your loved ones all passing away. I really don't expect you to comment, but hope the grannies give you a few minutes comfort when you have the opportunity to watch them. Take good care of yourself (I hope your back is improving) and hope your life becomes less stressful soon. My condolences and best wishes, Vicky
Wow! They look like tteokbokki 💖 I always thought it’d be cool to make more Korean-Italian fusion, as they’re both garlic-heavy peninsula food languages…
I like this approach; to put the pasta in with the sauce and stir and finish; the sauce in a wide open pan. I would do one supper freshly cooked, and then 2-3 lunches reheated.
Doesn’t she look so good for 89? Did she ever go to school? Or just not during the war? I would have loved to interview her! All the best to you, Pasta Grannies!
I think even here in Marche there'd be alarm at a horse roaming the area. I love that Caterina's neighbourhood is so rural everyone shrugs their shoulders and thinks 'there goes Merko'. 🙂🌺 best wishes, Vicky
I went to school I don’t the have wealth of experience, the quality of life, or the cute animals to keep me company! I’d love to have a free range horse, a pack of dogs, and to eat fresh pasta everyday!
My father told me of the swaddling clothes: bindings for babies. Maybe that's why so many of the babies of those times are stronger and of sturdier stock ... I have an old old photo of my Nonna with my late dad wrapped up as such. The photo has to be 84 years old. I would share it here if I knew how.
As a vegetarian for nearly 32 years now, I find it odd that anyone would even jokingly call meatless sauce "fake." It is all about highlighting the tomatoes themselves and the basil, garlic, onions, and whatever else may be used. I like to make a sauce that is also made with some celery and carrot (to complete the "holy trinity"), slow cooked for at least two hours, then processed with an immersion blender to create a smooth sauce. I first made this when I got hold of an authentic Italian pasta alla Norma recipe, and I have used it as a basic sauce without the eggplant or for pasta e ceci. It is absolutely delicious if you get the right balance, it is made with real fresh ingredients (except that I will use canned San Marzano tomatoes), and it certainly is not a shortcut method, so why would I call it "fake"?
Hi Daniel, of course I speak Italian to our signore, but why do you want to listen to me do that? They are the ones centre stage and the editing process condenses 2-3 hours down to 10 minutes or less for an audience which is mostly English speaking. best wishes, Vicky
Not only do I think that these videos are a special treat for the viewers, I think they are a marvelous opportunity for the grannies to be heard and seen. Very moving. Thank you.
True. In this country (USA) elderly women are virtually invisible.
That's what I thought as well when she mentioned going to school VS having to work - something in her eyes, a glinting memory of a past that never was. Very touching.
These ladies are cultural gems to be revered. Very moving, indeed.
Well put.
Definitely! It’s also a great way to become exposed to the language in its truest form.
Oh, I would so love to spend time with Caterina. Such a lovely lady. I want to hear everything about her life, see her garden, meet her animals. She is a treasure.
I so agree!
A free range horse 😍 The pasta looks delicious and so simple!
The horse is not for eating, Madalea!
HA
@@richardcorsillo9819I think it would be lovely to have enough land to have a free range horse. Mine has to be in a stall at night and is in a fenced in field during the day, as it’s too crowded where I live and the barn where she’s boarded is on a now-busy road. You used to be able to ride your horse on that road for miles, but “progress” has happened and there’s now hundreds of condos, townhouses, and houses on tiny postage-sized plots of land that cost so much more than my house is worth. There’s only the horse center and one family farm left that haven’t sold their land to developers. I don’t blame them, but it’s sad nonetheless.
Caterina is from my province in Italy. I can understand her perfectly! Great job!
hi Angie, that's fun! The accents and dialects around Italy are amazing. 🙂🌺 best wishes, Vicky
Quale provincia, che io non riconosco il dialetto? 😊
@@avalondelioncourt9878 Frosinone
Grazie Caterina per questa meravigliosa ricetta. Che Dio ti protegga. Cordiali saluti da Vienna👍👍🥰🥰😘😘😘😘😘😘
❤❤ Vicky, your videos are a priceless treasure! This was delightful! Such a sweet family. They represent everything to be found in a loving family: sharing good food, appreciating each other, love of their pet family! Plus, that pasta looks mighty delicious! Thank you, Vicky and Caterina! God bless!! 🙏❤🙏🌟🌟🌟🌟🌟
hi Maria, I'm glad you enjoyed Caterina's episode 🙂🌺 best wishes, Vicky
WOW! Caterina looks so beautiful at 89 years old!! It must be her delicious pasta and sauce that keeps her so young! I was amazed at the amount of olive oil she used in her sauce, but then learned that’s what she uses to gauge when the sauce is done. Learned something new today! TFS, Sharon🤗♥️🍝
She really does! She seems much younger then she is!
If I understood you correctly, this is the second dish designed to get rid of freeloading priests. Fantastic.
There's at least one per region with similar names, se expect 20+
There are several versions as captainufo says, but you're right - we had another one recently, called strozzapreti (strangle the priests) 🌺🙂 best wishes, Vicky
It’s nice to see a few easier pasta dishes mixed in with the incredible masterpieces of paper thin pasta sheets and complicated sauces. I love the simplicity of Catarina’s dish. It’s achievable by someone like me who hasn’t made pasta daily for 50 years, but is still special and very satisfying.
I am a novice gardener, but last year I grew enough tomatoes in my deck container garden to make just a few jars of my own passata, and I am so proud of it. I don’t think it’s any better than the locally produced varieties, but it came from my hard work.
Love her dogs and horse Merko - he’s gorgeous and looks very well cared for.
I try and vary the dishes so there is something for everyone over the course of a month or so. And well done with the passata! 🌺🙂 best wishes, Vicky
Wonderful - all - the movie, the place, the food - the people!
I love Caterina. A straightforward pasta but with that sauce it must have been heavenly. Such strength to take care of everything including the horse. Caterina studied at life’s university with the pride of a life built of family. Thank you for chronicling another beautiful soul.
hi Scott, I hope we'll be able to return and film some more recipes with Caterina 🌺🙂 best wishes, Vicky
My Roman Nonna used to say a variation of Caterina's "poem":
"O cotti, o crudi, il fuoco l'ha veduti!" ("Cooked or raw, the fire saw them!") ❤
It's a good saying 🙂🌺 best wishes, Vicky
Love everything about this channel. Once a week is perfect. Love Vicky’s approval at the end of each video.❤
Thank you! 😊🌺 best wishes, Vicky
So simple looks so yummy! I'm all for having a horse about.
Caterina is the same age my mother would have been had she still been here. Such a different life; growing up post-war Italy vs. America. She is a strong woman and very wise!
This is arecipe my family has made for generations. Love them. They can be a bit heavy. My Mom use to jokingly call them "belly bombs"❤😊
haha, that's a good name! 🙂🌺 best wishes, Vicky
Hi Vicky and Team, thank you for another wonderful video. For some reason this one made me a bit emotional. Hearing Caterina tell her stories, remembering her husband... all the while cooking away a local delicacy - great Lady.
Also - almost a million subs now! Well done Vicky and Team!!
You never miss. The producer's optimism and excitement for all aspects of the persons life is very nice for us all.
That knife she was using for the pasta...holy moly
hi Richard, thank you. Caterina's knives made me chuckle, I guess if you were a mechanic's assistant you got used to wielding large bits of kit! 🙂🌺 best wishes, Vicky
Mmmmmmhhhh, that looks so tasty, I wish to eat a plateful of those delicious looking pastas with that sugo.
Ms. Vicky , very nice recipe & looks delicious. I am sorry but still swamped handling my Father & Mother's estate. Plus I I have had several cousins pass away in the last week & 1 other could pass away anyway & all had / have cancer. God Bless you & the pasta grannies. I watch & will post when I have time as I am swamped with paperwork & court , btw I really like the pasta in this recips
Thank you for your understanding
@@stevelogan5475 Many sympathies for your losses, Steve.
hi Steve, oh my you're going through the mill at the moment; I am so sorry to hear of your loved ones all passing away. I really don't expect you to comment, but hope the grannies give you a few minutes comfort when you have the opportunity to watch them. Take good care of yourself (I hope your back is improving) and hope your life becomes less stressful soon. My condolences and best wishes, Vicky
@@pastagrannies they sure do comfort me
@didisinclair3605 thank you , God Bless everyone
I love this channel. I made this pasta and it came out really really good! Really easy and straightforward.
That looks absolutely delicious! I love simple pasta dishes. God bless you, Caterina
Always an inspiration! Super!
Wow. She doesn't look or seem anywhere near 89! God Bless!
Similar to the Ciccatelli we used to make with my nonna when I was little 😍
Wow! They look like tteokbokki 💖 I always thought it’d be cool to make more Korean-Italian fusion, as they’re both garlic-heavy peninsula food languages…
Really Italian food it’s not so heavy on the garlic, a part for some specific plates…. But it’s true that garlic is very widely used , in moderation
Grazie mille Caterina e Vicky!!!🙏🏻❤️
our pleasure Hilda! 🌺🙂 best wishes, Vicky
I just ordered both your books I'm so excited to get them.
thank you very much Athena, I hope you enjoy them. 🙂🌺 best wishes Vicky
I like this approach; to put the pasta in with the sauce and stir and finish; the sauce in a wide open pan. I would do one supper freshly cooked, and then 2-3 lunches reheated.
Im making it right now. Almost done!
It's so simple but looks smashing. I could devour a large bowl 😘👌
One of the little dog's name is cane piccolo!! How cute!!! And OMG!
Caterina could give Crocodile Dundee a run for his money when it comes to knife size.
Ha, she is the queen with that knife.
‘You call that a knife? This is a knife 🔪’
hi Kirsten, haha, yes the super sized knives made me chuckle too 🙂🌺 best wishes, Vicky
Thanks a lot for your receip Caterina. Big huggs from Paris 🗼🥰🥰🥰
She’s wrong… memories aren’t all she has, she’s surrounded by buckets full of love.
I cried when I saw the horse ❤ so beautiful
Lei è meravigliosa e ha un aspetto fantastico per il suo 89 anni. Io voglio una nonna italiana mi dia da mangiare 😋
I think the horse thinks he's one of the dogs.
Vorrei essere come Caterina quando avrò 89 anni 😊
“Fake” so to speak. I wish all the sauces you buy at the supermarket were “fake” like this, made then with that tomato, with that passata !
Agreed, never buy jar sauce.
Doesn’t she look so good for 89? Did she ever go to school? Or just not during the war? I would have loved to interview her! All the best to you, Pasta Grannies!
Caterina ❤ ❤❤❤❤
❤❤❤❤❤❤❤❤❤❤ πολλά φιλιά από την Ελλάδα
Hurrah for 'fake' sauce! I like her giant orange dog with the mane, too...
I think even here in Marche there'd be alarm at a horse roaming the area. I love that Caterina's neighbourhood is so rural everyone shrugs their shoulders and thinks 'there goes Merko'. 🙂🌺 best wishes, Vicky
Good food
il nostro eccellente patrimonio vivente, le nostre madri e nonne meravigliose...grazie.
No "nonna knife" for this lady!
That is semolina flour, right? The color looked that way. I can't imagine these with plain white flour, they'd just taste like any old noodle.
Weird that a meatless sauce would be considered "fake." Like, there are a /lot/ of meatless Italian pasta sauces.
I went to school I don’t the have wealth of experience, the quality of life, or the cute animals to keep me company! I’d love to have a free range horse, a pack of dogs, and to eat fresh pasta everyday!
I wish that Caterina had been able to go to school too.
🌷🙏
I can tell that Caterina goes for Napoli because of the photo of Maradonna.
My father told me of the swaddling clothes: bindings for babies. Maybe that's why so many of the babies of those times are stronger and of sturdier stock ... I have an old old photo of my Nonna with my late dad wrapped up as such. The photo has to be 84 years old. I would share it here if I knew how.
It's wild that he wiped all that sauce on his pants
She does not look 89!
Isn't she gorgeous?!
thank God she didn't use a plastic spoon.
89 gosh. She looks 70/75 max
Frist #1 ☝️
As a vegetarian for nearly 32 years now, I find it odd that anyone would even jokingly call meatless sauce "fake." It is all about highlighting the tomatoes themselves and the basil, garlic, onions, and whatever else may be used. I like to make a sauce that is also made with some celery and carrot (to complete the "holy trinity"), slow cooked for at least two hours, then processed with an immersion blender to create a smooth sauce. I first made this when I got hold of an authentic Italian pasta alla Norma recipe, and I have used it as a basic sauce without the eggplant or for pasta e ceci. It is absolutely delicious if you get the right balance, it is made with real fresh ingredients (except that I will use canned San Marzano tomatoes), and it certainly is not a shortcut method, so why would I call it "fake"?
Why does the host of the channel almost never, ever EVER speak Italian to the grannies? Nodding, and non-vocal approval, but...? What am I missing?
Hi Daniel, of course I speak Italian to our signore, but why do you want to listen to me do that? They are the ones centre stage and the editing process condenses 2-3 hours down to 10 minutes or less for an audience which is mostly English speaking. best wishes, Vicky
She does speak Italian to the grannies.