I have much respect for Dirce. She is 93 years old, and looks quite frail, but she is still shopping, and cooking her famous food. What a strong and wonderful woman.
My maternal grandmother's family is from the same region, from the town of Cles, and we have a family recipe for canederli. 💜We serve ours in a chicken broth/soup. I will be sure to share this video with her. My grandpa was from a long line of Sicilian butchers and had the oldest family-run butcher shop in Suffolk County,Middle Island, NY named, Cow Palace, until after his passing in 2023. My uncle continues the tradition in his own shop, Cow Palace II. It is such a treat when one of the nonne you interview makes a recipe I grew up eating. Thank you for the work you do. 💜
Dirce’s bright blue eyes are a delight! I almost needed a moment to compose myself after viewing that glorious butcher shop. The seasonings from the salami and speck must have been heavenly, but saged butter, too? Incredible! “We managed.” What meaning conveyed in those few words. She is great. Thanks for another joyous episode!
The way you make sure to capture stories from them, and a lot of themselves & history, is the best part.. and i really am here for the recipes. Above & beyond what I'm here for
Brava, Dirce!! You and your coming are beautiful!! Thank you for sharing your canederli and your family with us!! Grateful to Pasta Grannies for sharing so many recipes, so many Italian Nonne with us!! Grazie mille!
Ogni paesi ha i suoi profumi e Dirce è quello fiore che rappresenta bene il Tirol, montagne e visti gloriosi. Con i suoi occhi azzurri splendidi. Truly that was a saying my mother used to say, ogni paesi ha i suoi piatti. Great find Vicky, thank-you again for another Nonna from this side of Italy.🙏🥰🥰🥰😋😋😋
There's something so heartwarming and inspiring about watching those incredible Italian nonnas sharing their recipes and traditions. They truly capture the essence of Italian cooking and make it all look so inviting and delicious. Hello there, How's your day going? I hope your day has been as wonderful as you are.
There's nothing like diving into new recipes and enjoying delicious homemade dishes over the weekend. It's a fun and rewarding way to spend your time. Hello there, How's your day going? I hope your day has been as wonderful as you are.
I wonder what the history for this is. In German and Eastern European Jewish cuisine, we have a similar food called a kneidel (plural kneidlach), matzah ball in English. It's made in mostly the same way but with matzah crumbs, chicken/goose fat and water instead of soft bread, speck and milk. Usually served in chicken broth during Passover. How wonderful the cultural connections are 😊
In Austria we call them Tiroler Knödel (Dumplings Tirol style), the Sound of „Knödel“, „Knedel“ is obvoiusly quite similar. I am quite sure, the origin of Knödel is in Bohemian region. The most popular Knödels are probably Semmelknödel, which are basically the same, but without any meat. There are lots of other Knödels in the Alps region, sweet ones like Marillenknödel (Apricot inside), Kartoffelknödel (made from potatoes), Mehlknödel (just flour), which I like also filled with Speck as Speckknödel). My grandmother came from Lienz/Osttirol, Tiroler Knödel are eaten in soup there, with a bit of delicious Preiselbeermarmelade. One of the best distes ever.
I got so tickled. Take smaller bites so you can talk to me! Sooo cute. I was a little taken aback by boiled bread, but then I remembered I do the same thing when I make chicken and dumplings. Sweet of her to feed the birds, too. The butcher shop looked amazing, too!
I hope you make these videos of the nonna's and their recipes all your life! I can't get enough and I'm waiting for the third cookbook~ Buon Appetito! and Bravo.
A delicious way to use up stale bread. I especially loved the wood-burning stove…I still remember one from my childhood and how warm and cozy the kitchen became whenever it was used. Thanks for introducing us to Dirce!
The first time I had canederli was in Bolzano and I had my doubts; bread dumplings!? There were like cloud pillows, so light and so delicious. Thank you Vicky for bringing us such delights.
My moms best friend is Austrian. Her friend makes a very similar dish they call it Knödles. It is bread, cheese, spinach and the usual binders. However my mom stopped making it because the flour in our bread doesnt make them as well and they fall apart most times. If we can get european flour, it works perfectly.
An efficient way to use up old bread and scraps of dead pigs, for sure. Seeing Dirce's chough friends was the highlight of the episode, though - they were ready and waiting!
In addition to the fact that they are not easy to find, because they are a typical product of that area, (where they are made at home) when you find them they cost a lot!
My name is also Dirci pronounced the same only with an i. My mother is Italian, I hardly ever find someone with my nameMy family is from Gambellara in Veneto.
Throughout Austria, Germany, and the Czech Republic, these would be cut into slices with a piece of thread and served with a small piece of meat, with gravy over both.
I am from Austria, live near the Czech border, and I do love Knödel. What you describe seems to be either a Serviettenknödel or a Bohemian Knödel. Of course we call those Knödel as well, but they are something completely different.
@@GuidoBatt could be anything- chicken, pork or beef. Bread dumplings pair with anything. I've had them in Bavaria and the Czech Republic. My favorites are from. The Czech Republic.
I'm fascinated by these wood-burning stoves, which I don't think exist in this form in the USA. But how do they know what the temperature is, how much wood to use? Does it have any kind of thermostat?
@@nonenoneonenonenone You can adjust the temperature by adding or removing concentric iron rings, to get more or less direct fire. You don't need a thermostat, just look at what you're doing, and use your nose also.
Is this a “poor” person’s food? Using economical ingredients creatively to serve something tasty for the family? Was it invented during the war for possibly?
Yes, yes, no: the first representation of canederli is probably the one in a fresco in the Hocheppan castle's chapel (Castello d'Appiano in Italian) near Bolzano painted in 1180😊 recipe invented to reuse stale bread
I have much respect for Dirce. She is 93 years old, and looks quite frail, but she is still shopping, and cooking her famous food. What a strong and wonderful woman.
Also, feeding the crows in winter. So wonderful.
❤
I live in the USA my grandparents lived through the depression my grandfather was in ww2 that's how they cooked much respect ❤❤❤❤
Thank you, Dirce! Friday nights are always the best night of the week - another Pasta Grannie - another lovely woman to meet.
Thank you! x
My maternal grandmother's family is from the same region, from the town of Cles, and we have a family recipe for canederli. 💜We serve ours in a chicken broth/soup. I will be sure to share this video with her.
My grandpa was from a long line of Sicilian butchers and had the oldest family-run butcher shop in Suffolk County,Middle Island, NY named, Cow Palace, until after his passing in 2023. My uncle continues the tradition in his own shop, Cow Palace II.
It is such a treat when one of the nonne you interview makes a recipe I grew up eating. Thank you for the work you do. 💜
Cow Palace is a great name for a butcher shop. Thank you for sharing your memory. 😊🌺 best wishes, Vicky
Dirce’s bright blue eyes are a delight! I almost needed a moment to compose myself after viewing that glorious butcher shop. The seasonings from the salami and speck must have been heavenly, but saged butter, too? Incredible! “We managed.” What meaning conveyed in those few words. She is great. Thanks for another joyous episode!
Thank you for your comment Scott x
The way you make sure to capture stories from them, and a lot of themselves & history, is the best part.. and i really am here for the recipes.
Above & beyond what I'm here for
Thank you, that means a lot :)
It looks delicious! Dirce seems like a lovely person. Thanks to you all for this wonderful video.
Thank you, and yes, she is lovely x
Thank u for the improved captions. I no longer need a microscope to read them. Much appreciated. ❤ Wonderful videos!!!!!!!
Can we talk about that butcher shop? It was lovely! I could spend a lot of time in there looking at all the different meats!
Yes, it was a delight x
Brava, Dirce!! You and your coming are beautiful!! Thank you for sharing your canederli and your family with us!! Grateful to Pasta Grannies for sharing so many recipes, so many Italian Nonne with us!! Grazie mille!
The part when one of the producers was yelling “basta, basta ,basta” was hilarious 😂.
Nonnas always want to feed us a lot! Andrea doesn't complain :)
Yum! What a wonderful recipe! Please thank her for us for sharing.
Amazing. God Bless!
Ogni paesi ha i suoi profumi e Dirce è quello fiore che rappresenta bene il Tirol, montagne e visti gloriosi. Con i suoi occhi azzurri splendidi. Truly that was a saying my mother used to say, ogni paesi ha i suoi piatti. Great find Vicky, thank-you again for another Nonna from this side of Italy.🙏🥰🥰🥰😋😋😋
Thank you, Joanne x
❤❤❤❤❤ ALL PASTA GRANNIES! Makes me want to move to ITALY!
There's something so heartwarming and inspiring about watching those incredible Italian nonnas sharing their recipes and traditions. They truly capture the essence of Italian cooking and make it all look so inviting and delicious. Hello there, How's your day going? I hope your day has been as wonderful as you are.
More awesome recipes to try and now know what I wanna do this weekend 🎉
There's nothing like diving into new recipes and enjoying delicious homemade dishes over the weekend. It's a fun and rewarding way to spend your time. Hello there, How's your day going? I hope your day has been as wonderful as you are.
Did you have a go? x
I wonder what the history for this is. In German and Eastern European Jewish cuisine, we have a similar food called a kneidel (plural kneidlach), matzah ball in English. It's made in mostly the same way but with matzah crumbs, chicken/goose fat and water instead of soft bread, speck and milk. Usually served in chicken broth during Passover. How wonderful the cultural connections are 😊
Both names sound similar so they might of come from the same area originally.
In Austria we call them Tiroler Knödel (Dumplings Tirol style), the Sound of „Knödel“, „Knedel“ is obvoiusly quite similar. I am quite sure, the origin of Knödel is in Bohemian region. The most popular Knödels are probably Semmelknödel, which are basically the same, but without any meat. There are lots of other Knödels in the Alps region, sweet ones like Marillenknödel (Apricot inside), Kartoffelknödel (made from potatoes), Mehlknödel (just flour), which I like also filled with Speck as Speckknödel).
My grandmother came from Lienz/Osttirol, Tiroler Knödel are eaten in soup there, with a bit of delicious Preiselbeermarmelade.
One of the best distes ever.
@@FreisiMy grandmother's family is from Cles in the South Tirol region, and we serve our canederli in soup too. Thank you for sharing.
Speck in jewish dishes? Are you sure?
I got so tickled. Take smaller bites so you can talk to me! Sooo cute. I was a little taken aback by boiled bread, but then I remembered I do the same thing when I make chicken and dumplings. Sweet of her to feed the birds, too. The butcher shop looked amazing, too!
How wonderful Dirce is ❤
That butter looks divine 😊❤
I hope you make these videos of the nonna's and their recipes all your life! I can't get enough and I'm waiting for the third cookbook~ Buon Appetito! and Bravo.
Thank you x third book is in the making!
A delicious way to use up stale bread. I especially loved the wood-burning stove…I still remember one from my childhood and how warm and cozy the kitchen became whenever it was used. Thanks for introducing us to Dirce!
The first time I had canederli was in Bolzano and I had my doubts; bread dumplings!? There were like cloud pillows, so light and so delicious. Thank you Vicky for bringing us such delights.
Bravissima, Dirce!!! Buona ricetta!!!😋
...aaaaaahhhh, semmelknödel 😋
This is my cat's favourite episode because of the choughs!
What an amazing shop, difficult to find anything like it in the UK. Just all the vacuum packed stuff in the super markets.
I guess the nearest equivalent would be farm shops? Or maybe Neals Yard for cheese, but certainly nothing on the meat front. 😊 best wishes, Vicky
Looks delicious!
My grandparents immigrated from that region in the 1920s.
My moms best friend is Austrian. Her friend makes a very similar dish they call it Knödles. It is bread, cheese, spinach and the usual binders. However my mom stopped making it because the flour in our bread doesnt make them as well and they fall apart most times. If we can get european flour, it works perfectly.
Food looks nice
An efficient way to use up old bread and scraps of dead pigs, for sure. Seeing Dirce's chough friends was the highlight of the episode, though - they were ready and waiting!
Bravissima e carinissima 😊❤
Damn. Look delicious.
Che aspetto fantastico ❤❤❤❤❤❤❤
Val di Fiemme is such an incredible place.
It is, yes x
I take no compliments without honesty..... take a slightly small bite to eat them more easier, Nonna is based.
Amazing video ❤😊
❤❤❤❤❤❤❤
Vicky looks so pretty in that jumper!
Thank you ❤️🌺 Best wishes Vicky x
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Oh how lovely and I am sure, very tasty. It reminds me of * Semmelknoedel *.
Had to google that, and it does look delicious!
@@pastagrannies Yes, they are very delicious. I love making them with Goulash.
What an interesting name, Dirce, a figure from classical mythology. (If there’s a saint by that name she is unknown to me.}
💐🙏
There are even vegetarian, canederli.
Should the bread be dry before cutting it into cubes, or after?
yes, here's a link to a leek and cheese recipe we filmed a few years ago: ua-cam.com/video/fyKQ572vrR8/v-deo.html 😁 best wishes, Vicky
@@pastagranniesOh, thank you!
In addition to the fact that they are not easy to find, because they are a typical product of that area, (where they are made at home) when you find them they cost a lot!
I think it's easier to cube fresh bread and then dry them, as the process will be quicker. 🙂 best wishes, Vicky
This actually is a German-Bavarian dish called Semmel-Knoedel (canadeli...)
This is an sud Tirol/bavarian dish, as are spetzle, so it’s both an Italian and Austrian recipe
My name is also Dirci pronounced the same only with an i. My mother is Italian, I hardly ever find someone with my nameMy family is from Gambellara in Veneto.
Throughout Austria, Germany, and the Czech Republic, these would be cut into slices with a piece of thread and served with a small piece of meat, with gravy over both.
I am from Austria, live near the Czech border, and I do love Knödel. What you describe seems to be either a Serviettenknödel or a Bohemian Knödel. Of course we call those Knödel as well, but they are something completely different.
Interesting. What sort of meat?
thank you! I like the idea of cutting the canederli with string! 🌺🙂 best wishes, Vicky
@@pastagrannies As you probably know, it's the traditional way of cutting polenta.
@@GuidoBatt could be anything- chicken, pork or beef. Bread dumplings pair with anything. I've had them in Bavaria and the Czech Republic. My favorites are from. The Czech Republic.
Holy heck you boys if you can't share, you best stay a singles lad
❤️💚❤️💚🇦🇺
I got a bit distracted by her bright blue eyes 🤩
How does their bread not get moldy?
I'm fascinated by these wood-burning stoves, which I don't think exist in this form in the USA. But how do they know what the temperature is, how much wood to use? Does it have any kind of thermostat?
@@nonenoneonenonenoneexperience😊
@@antofab that would take a long time to acquire.
@@nonenoneonenonenone You can adjust the temperature by adding or removing concentric iron rings, to get more or less direct fire. You don't need a thermostat, just look at what you're doing, and use your nose also.
For a quick thing, I quite like Knorr's Austrian soup packet with them in.
Is this a “poor” person’s food? Using economical ingredients creatively to serve something tasty for the family? Was it invented during the war for possibly?
Yes, yes, no: the first representation of canederli is probably the one in a fresco in the Hocheppan castle's chapel (Castello d'Appiano in Italian) near Bolzano painted in 1180😊 recipe invented to reuse stale bread
Yes, maybe. Some medieval war.
I have made this many times, I serve them in chicken & Parmesan Brodo
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