Enjoy this longer ‘summer holidays special’ where the Pasta Grannies team spent the weekend in north west Slovenia, close to the border with Italy and Austria.
Im from Slovenia and this was a lovely surprise video to see since I’ve been following you for quite a few years! Thank you for presenting my country on your channel!🥰
What is the name of the cake they made at the and with walnuts.She said Slovanians make it for easter and Christmas. I believe if I know the name I can get the recipe.
Some notes for people that want to know more: * The beef broth with "rezanci" is just the first course of sunday lunch. 2nd course then consists of the stewed beef and "tenstan krompir" which is a potatoe dish made by sautéeing finely cut boiled potatoes with onions and "ocvirki", finnished with a splash of the broth to keep it moist. * "Ocvirki" are just lard with cracklings. They go well with food that have a plain taste like "žganci" or potatoe dishes. They're also great for making eggs sunny side up, kinda like frying the eggs in bacon fat and then integrating the bacon into the egg whites. * There are many types of "žganci" that are made just with flour. Buckwheet being the most traditional and corn ones being similar to polenta. To make "žgance" you steam the flour lump (and importantly with a hole in the middle like seen towards the end of the cooking proccess) in simmering salted water with the lid on for about 25 minutes. For the potatoe ones you use a one to one ratio of flour to potatoes and start the cut potaoes in still cold salted water. You reserve most of the cooking water, add salt, lard (or oil) and then to make your life easier you mash the flour using a hand mixer with dough hooks until it's evenly mixed (of the mixture tastes dry you add more of the cooking water). After 5 minutes of resting you scrape them into a bowl and dress with hot lard and "ocvirki" (ocvirki are usually preserved in lard). You can eat "žganci" as a side dish with saurkraut and sausage or as a standalone dish for breakfast with hot milk ontop. * "Skuta" is just a type of farmers cheese. Traditionaly you'd make it by boiling milk that was going bad or acctual sour milk (note that sour milk made with fresh unpastorized milk is edible). You can make your own by adding 25-50mL of vinegar/lemon juice per 1L of fullfat milk while it's boiling, simmering it on low heat for 5 minutes and letting it cool compleatly. After it is cooled you just strain it using a fine sieve or cloth. You get rougly 200g of "Skuta" per liter of milk. * "Štrukli" were traditionally boiled wraped in a cloth. Using foil to cook them is a more modern resturant adaptaion which results in drier and more presentable "štrukli". Personaly I prefer them cooked the traditional way and with a sprinke of sugar ontop as a desert. * When the ladies are rolling out the doughs, you can hear them say "ostra moka" meaning sharp flour, which is a coarsely milled flour simmilar to semolina. It's much better at preventing things from sticking than regular flour and usually used when you want the dough to be less dense, like for "žličniki". * I wouldn't call "potica" a cake since it's made with a yeasted dough similar to brioche, making it a sweet bread. Wallnut filling is the most common but there are hundreds including "skuta" and a savoury "ocvirki" version. Personaly I make "potica" with a sweet tarragon, sourcream and breadcrumb filling.
True! They are many versions of zganci, potica, krapi ... Actually, traditional potica "must" be baked in a special potica pan and the pan "should" be round with a hole in a middle. There are also some other traditional potica characteristics as well, however, the best potica is still warm no matter the shape and the filling. Well, I prefer that one with a lot of filling which is very difficult to bake. Not an easy dessert to make (as the ladies said you never know how a potica will come out) must say, and I've made them many.
I remember my grandparents eating/making kranskja, the zganci, (but they called it zganchka (they were from veliki gabor) and always a homemade bottle of moonshine lol, slivo
Omg.. Vickie... love love love this episode!!!!!! I couldn't believe Ana was 86!!!!!!! She looked to be in her 60s... I'm telling you, it's their diets and activity level!!!! I get out of bed and I feel like I've summited Everest. Congrats, Vickie, on your accomplishments and what you and your FANTASTIC team bring to us. All of You and your lovely subjects are so loved and appreciated!!! Such sweet, generous people to open their homes to us. I'd better behave or Ana will find me with that wooden spoon... lol
@@joanies6778 Right, Joanie... no wonder a lot of people espouse The Mediterranean Diet. These beautiful women have their diets, all of that wonderful, organic, UNPROCESSED food that fills up approximately 99% of their diets.. not to mention their activity level, etc., etc, etc, their fantastic genes.. the love in their hearts.. you know.. someone once said, " The more love you give away.. the more you keep... so, so, SO very true.... it's just THEM, period!!! Gorgeous, sweet, sweet ethnicity/ethnic group(I hope I said that correc.and didn't offend anyone)
@@pastagrannies You deserve every positive thought, word, and compliment that mentions YOU, Vickie!! Obviously, those brilliant videos and their unforgettable subject matter bring all of us such joy,... but, all of those undeniable truths being said... you know, I was just thinking today while watching Rosina literally bound and bounce around her garden (with her equally sweet, handsome, and vital husband) that when all of those Nonnas share a little bit of their lives, their loves, their children, their grandchildren, their nieces, nephews, cousins.... their stories , their pastas, the remembrances of using anything available so that *they* could then reach the table and watch their Mommas/Nonnas roll out that incredible sfoglia, ALL of that, is such a gift to us when she(they) share it with us, but we, as well, give them the gift
All these Women are beautiful 💞 none of them look their age! Thank you all for allowing us into your homes and sharing and to all that makes it possible💞
the grannies are so beautiful. i gotta say seeing the older Ana with the soup made me cry.. how tough they are but how fragile they seem.. reminds me of my late mom :(
I live in Graz, Austria and frequently visit Slovenia (Maribor, Portoroz, Ptuj). One thing I have to say about Slovenia and the Slovenian people: I love them! After Italy, Slovenia is my favourite country. Greetings from a Brazilian guy ;)
WONDERFUL!!! It was Great traveling with you today, meeting the grannies, their hospitality and those delicious dishes. I hope I can visit Slovenia in person some day too! I enjoyed this video so very much. Thank you all 😊
Marvelous absolutely marvelous. There are so many amazing Grannies just waiting for you come explore and share their countries traditional delicacies. Thank you so much for bringing us Slovenia!
What a delightful episode, and just the treat one needs to wrap up the week. Especially that wallnut roll looks delicious, I can easily imagine munching on a slice with a nice cup of coffee.
hi Simon, it's definitely one to make; other below-the-liners have said it can also be made with hazelnuts which sounds delicious. 🙂🌺 best wishes, Vicky
My son is the 5th generation to make potica in our family. I haven't traced our family to Slovenia yet; but we all know it originates from there. We HAVE to have it at Christmas. We also use walnuts. Thanks for sharing and bringing back fond family memories!
This is just fabulous!!! What a wonderful idea used to capture timeless moments. Thank you for finding these amazing chefs, who are family matriarchs! As much as I love seeing the recipes, being introduced to the various cultures and family traditions is just as rewarding. Bon appetite!❤
How nice that you came to my beautiful homeland Slovenia. Here, each village has its own recipes and customs. And our grandmothers pass this tradition on to the next generations. Homemade, local, healthy food is becoming more and more popular.And there are a lots of vegetable gardens, everywhere.
I've been watching it again. I am always interested in the food of other countries and their preparation. I follow a couple from Azerbaijani who cook most things outdoors. One thing I can say is that most of us cut up vegetables the same way!😃
I am a big fan of the channel "Country Life Vlog" from Azerbaijan.... not much the food, but the location, the people and everything else .... is just wonderful :)
Excellent video. My parents were born in Croatia (however we all grew up in Australia) & it’s crazy how similar the Slovenian dishes & language is to Croatian. The last cake is something my grandmother makes weekly to this day..although we call it orahnjaca & yes, it’s a must on Christmas & Easter lol.
How did I miss this one?! So so wonderful! All of them are wonderful and look delicious! Isnt it great that the worlds Grannies are pretty much the same? Love them all!
Team PG what a treat. Totally engrossed in so many amazing techniques, the passion comes through as always. So enjoyed this mini holiday and the generosity of the lovely ladies. Thank you, Ramon.
Love the Italy and Slovenia cuisine. Both have a fabulous kitchen. Can recommend to move beside tourist tracks and checkin old pubs or restaurants to get the taste of the origin dishes. Croatia as well, the area around Zagreb. ❤EU
Fantastic episode !!! I’ve never wanted to go to Slovenia…until now 😍. How wonderful were the ladies in this episode? Such lovely recipes and grannies🥰
I clicked on the video only because I saw potica in the thumbnail. My great grandparents were from Slovenia, and my grandpa makes it every Christmas. Now I want to try and get his recipe and make it this Christmas!
I need to go to Slovenian. It looks like a beautiful country (it was just on The Amazing Race), the food looks delicious, and the people look fantastic.
@@zuzanaouhrabkova6024 YES for Turkiye (the new name now !) most delicious cuisine they have. But what do you mean with "levnatic" .... do you mean "The Levant" ?
How cool -- I lived in Podhom and would bicycle through Zasip back when Covid had the country mostly shut down. It's nice to see things bouncing back. That area has some of the best honey and yogurt I have ever had in my life.
Stunning, what a range of diverse dishes & techniques. Totally intrigued by the potato žganci. I'd never seen, or even hear of the technique of floating the island of flour on the potatoes & just leaving it. I'm pretty sure if I just read that in a cookbook I'd think it was a recipe for disaster. But now its something I definitely have to try. Haha, she's a feeder too, spooning it into the cameraman; almost expected her to say "The train is coming towards the tunnel, open up!" The huge millet dumplings look excellent too, not an ingredient I have much experience of so again looking forward to trying. Think the closest we have here in the UK to some of the recipes shown are suet dumplings & things like Buckinghamshire bacon badger/clanger. Its a shame a lot of these inexpensive recipes that really fill you up have gone out of fashion here. Maybe they'll get a comeback the way things are going? Brilliant episode Vicky, many thanks to you & your team. Would be more than happy if you do some more expended filming in Slovenia, they seem to ave so many good things to ea & ways of preparing them.
Hello James, I am not at all familiar with 'Central European' gastronomies and was most intrigued by the different ingredients and techniques. I agree some of the rustic 'fill you up' recipes should make a comeback. and ocvirki had echoes of my grandmother's beef dripping pot! best wishes, Vicky
That's a side of an traditional oven called "krušna peč" (bread oven) that in the past was used to bake bread, cook and heat up the living room during the winter.
I loved that. My mother is from that area. And that nut roll is one we always had at Christmas. I'm glad to know how to make it. Thank you so much. Keep coming with ideas.
Now here's an episode I, as a Czech, can relate to! Beef broth with noodles? Just like that, except my grandma would roll out the dough by hand in one large piece, and we might have some vegetables and pieces of meat in it! Žganci is a strange mixture of the methods for škubánky (a thick potato mash) and halušky (tiny dumplings)... "Flancate" would be "boží milosti" in Czech ("God's graces" - don't ask me why). The shapes might be different, and we might use slightly different ingredients (sometimes tvaroh - quark/curds - instead of sour cream, and there's often also some butter), but I was basically mentally telling her what to do next, and she did. :D
Here in Slovenia, we eat the meat from the broth separately. We sometimes cut it up and dress it with oil and vinegar. In some parts of Slovenia they call this "essigfleisch," which is German for "vinegar meat." The word "flancati" also comes from German, there is the word "Pfanne" (frying pan) hidden in the name somewhere.
Amazing video! I am from Slovenia and this made me smile the whole time watching it. And at the end I was quite hungry:). Better give my "stara mama" (I call my grandmother that) a call, because I suddenly have a craving for some "skutini struklji":).
Thanks so much for this wonderful reportage. I am not familiar with any Slovenian dish and you inspired me to do some researches. I am most intrigued by everything I saw. 👍😋😋 Ana, the lady who said she was 86, doesn’t look a day over 60!!!! I need to know her beauty secret! 🤣😘😘
Interesting similarities and differences with the Italian grannies. The rolling pins, for one. None of the Italians (of the many I've watched) use the ball-bearing spinning pins that all the Slovenian grannies here are using. And the Slovenians seem to prefer rolling out their dough on a piece of cloth, rather than directly on the board?
We use both. You can roll dough in "potica" or "štruklji" shape much easier if it's on a cloth, because you use a cloth (as also seen in video), but you can cut it easier on a board. It depends what you're making and yes with cloth you can roll larger amount of dough.
@@pastagrannies thanks for the answer. I have found last year that my greatgrandfather was from Salerno, from a little comune called Torre Orsaia (we knew only that he was Italian). I hope one day you find a pasta grannie from there!
Im from Slovenia and this was a lovely surprise video to see since I’ve been following you for quite a few years! Thank you for presenting my country on your channel!🥰
Same here. Pozdrav!
I use to live 10 years in Portoroz 🥰❤️🥰❤️ my forever favorite people and country ❤️🥰lep pozdrav
😄👋
What is the name of the cake they made at the and with walnuts.She said Slovanians make it for easter and Christmas. I believe if I know the name I can get the recipe.
@@Lot-4656 it is Potica. Orehova potica iz Walnut pastry and There is also Pehtran which is Estragon and then Hazelnuts etc..
Some notes for people that want to know more:
* The beef broth with "rezanci" is just the first course of sunday lunch. 2nd course then consists of the stewed beef and "tenstan krompir" which is a potatoe dish
made by sautéeing finely cut boiled potatoes with onions and "ocvirki", finnished with a splash of the broth to keep it moist.
* "Ocvirki" are just lard with cracklings. They go well with food that have a plain taste like "žganci" or potatoe dishes. They're also great for making eggs sunny side up,
kinda like frying the eggs in bacon fat and then integrating the bacon into the egg whites.
* There are many types of "žganci" that are made just with flour. Buckwheet being the most traditional and corn ones being similar to polenta.
To make "žgance" you steam the flour lump (and importantly with a hole in the middle like seen towards the end of the cooking proccess)
in simmering salted water with the lid on for about 25 minutes.
For the potatoe ones you use a one to one ratio of flour to potatoes and start the cut potaoes in still cold salted water.
You reserve most of the cooking water, add salt, lard (or oil) and then to make your life easier you mash the flour using a hand mixer with dough hooks
until it's evenly mixed (of the mixture tastes dry you add more of the cooking water).
After 5 minutes of resting you scrape them into a bowl and dress with hot lard and "ocvirki" (ocvirki are usually preserved in lard).
You can eat "žganci" as a side dish with saurkraut and sausage or as a standalone dish for breakfast with hot milk ontop.
* "Skuta" is just a type of farmers cheese. Traditionaly you'd make it by boiling milk that was going bad or acctual sour milk (note that sour milk made with fresh unpastorized milk is edible).
You can make your own by adding 25-50mL of vinegar/lemon juice per 1L of fullfat milk while it's boiling, simmering it on low heat for 5 minutes and letting it cool compleatly.
After it is cooled you just strain it using a fine sieve or cloth. You get rougly 200g of "Skuta" per liter of milk.
* "Štrukli" were traditionally boiled wraped in a cloth. Using foil to cook them is a more modern resturant adaptaion which results in drier and more presentable "štrukli".
Personaly I prefer them cooked the traditional way and with a sprinke of sugar ontop as a desert.
* When the ladies are rolling out the doughs, you can hear them say "ostra moka" meaning sharp flour, which is a coarsely milled flour simmilar to semolina.
It's much better at preventing things from sticking than regular flour and usually used when you want the dough to be less dense, like for "žličniki".
* I wouldn't call "potica" a cake since it's made with a yeasted dough similar to brioche, making it a sweet bread.
Wallnut filling is the most common but there are hundreds including "skuta" and a savoury "ocvirki" version.
Personaly I make "potica" with a sweet tarragon, sourcream and breadcrumb filling.
True! They are many versions of zganci, potica, krapi ... Actually, traditional potica "must" be baked in a special potica pan and the pan "should" be round with a hole in a middle. There are also some other traditional potica characteristics as well, however, the best potica is still warm no matter the shape and the filling. Well, I prefer that one with a lot of filling which is very difficult to bake. Not an easy dessert to make (as the ladies said you never know how a potica will come out) must say, and I've made them many.
thank you for the background and your insight 🙂🌺 best wishes, Vicky
I remember my grandparents eating/making kranskja, the zganci, (but they called it zganchka (they were from veliki gabor) and always a homemade bottle of moonshine lol, slivo
Omg.. Vickie... love love love this episode!!!!!! I couldn't believe Ana was 86!!!!!!! She looked to be in her 60s... I'm telling you, it's their diets and activity level!!!! I get out of bed and I feel like I've summited Everest. Congrats, Vickie, on your accomplishments and what you and your FANTASTIC team bring to us. All of You and your lovely subjects are so loved and appreciated!!! Such sweet, generous people to open their homes to us. I'd better behave or Ana will find me with that wooden spoon... lol
To look that fantastic at 86. Wow!
Thank you very much Jess .. yes, Anna is a character! 🙂🌺 best wishes, Vicky
@@joanies6778 Right, Joanie... no wonder a lot of people espouse The Mediterranean Diet. These beautiful women have their diets, all of that wonderful, organic, UNPROCESSED food that fills up approximately 99% of their diets.. not to mention their activity level, etc., etc, etc, their fantastic genes.. the love in their hearts.. you know.. someone once said, " The more love you give away.. the more you keep... so, so, SO very true.... it's just THEM, period!!! Gorgeous, sweet, sweet ethnicity/ethnic group(I hope I said that correc.and didn't offend anyone)
@@pastagrannies You deserve every positive thought, word, and compliment that mentions YOU, Vickie!! Obviously, those brilliant videos and their unforgettable subject matter bring all of us such joy,... but, all of those undeniable truths being said... you know, I was just thinking today while watching Rosina literally bound and bounce around her garden (with her equally sweet,
handsome, and vital husband) that when all of those Nonnas share a little bit of their lives, their loves, their children, their grandchildren, their nieces, nephews, cousins.... their stories , their pastas, the remembrances of using anything available so that *they* could then reach the table and watch their Mommas/Nonnas roll out that incredible sfoglia, ALL of that, is such a gift to us when she(they) share it with us, but we, as well, give them the gift
@@pastagrannies I had to watch again - Ana is an inspiration, cheeky laugh and love the way she was feeding your colleague. This channel gives me life
It`s hard to believe Ana is 86 years old, such a vibrant soul!
All these Women are beautiful 💞 none of them look their age! Thank you all for allowing us into your homes and sharing and to all that makes it possible💞
What a woman! Her face has so much life abd her smile is precious. 100 more nona!!!❤
the grannies are so beautiful. i gotta say seeing the older Ana with the soup made me cry.. how tough they are but how fragile they seem.. reminds me of my late mom :(
Loove my country and food. My signature potica is hazelnut. Yummy! It is a huge deal to make potica without "holes" 😁 in the roll.
Also prefer hazelnut.
Watching her stretch that out, I can't even imagine!
Tarragon (pehtran) potica is my favourite in the summer. The herb gives it that freshness.
This beautiful Granny is in Amazing physical condition. Her pasta looks delicious ❤️🇨🇦
This is going to be a three or four times watcher. Excellent!
Oh my heavens!!! a 22 minute Pasta Grannies?? I'm a happy happy girl. Thanks so much!
I live in Graz, Austria and frequently visit Slovenia (Maribor, Portoroz, Ptuj).
One thing I have to say about Slovenia and the Slovenian people: I love them!
After Italy, Slovenia is my favourite country.
Greetings from a Brazilian guy ;)
Do you travel by train?
@@CasualCommenter1892 I was used to travel by train, now I go by car.
It's nice to hear, that you like my country. I live in Maribor, so that' s quick ride from Graz.
@@lily2267 We are 'neighbours'. I passed by Maribor two weeks ago; I always stopped there for good food and walking through the city.
As a Canadian Slovenian watching this....this warms my heart so much thank you for crossing the border and showing an authentic zupa!!
WONDERFUL!!! It was Great traveling with you today, meeting the grannies, their hospitality and those delicious dishes. I hope I can visit Slovenia in person some day too! I enjoyed this video so very much. Thank you all 😊
Marvelous absolutely marvelous. There are so many amazing Grannies just waiting for you come explore and share their countries traditional delicacies.
Thank you so much for bringing us Slovenia!
What a delightful episode, and just the treat one needs to wrap up the week. Especially that wallnut roll looks delicious, I can easily imagine munching on a slice with a nice cup of coffee.
hi Simon, it's definitely one to make; other below-the-liners have said it can also be made with hazelnuts which sounds delicious. 🙂🌺 best wishes, Vicky
My son is the 5th generation to make potica in our family. I haven't traced our family to Slovenia yet; but we all know it originates from there. We HAVE to have it at Christmas. We also use walnuts. Thanks for sharing and bringing back fond family memories!
This is just fabulous!!! What a wonderful idea used to capture timeless moments. Thank you for finding these amazing chefs, who are family matriarchs! As much as I love seeing the recipes, being introduced to the various cultures and family traditions is just as rewarding. Bon appetite!❤
What a treat ! Slovenia is now my new favorite country. Gorgeous people, food, and landscape !
The potica from my family’s area of Slovenia uses poppy seeds instead of walnuts :)
Same for my Polish family!
In Slovakia we make both ways
@@NYSESTRA In Hungary we make both ways.
@@NYSESTRA Yes we do !! Love the poppy seeds one 😍
I'm a little younger generation, I use coconut. :)
Really good. I like their confidence with cooking, and rolling those very thin doughs. I'll share this with a friend whose wife is Slovenian
Each of these ladies deserved her own episode. More Slovenia, please!
Beautiful loving broth all healing, I betcha, yumm❤
Interesting ideas for noodles, matzo, potatoes, fried onions, sour cream. The countryside looks very fresh
How nice that you came to my beautiful homeland Slovenia. Here, each village has its own recipes and customs. And our grandmothers pass this tradition on to the next generations. Homemade, local, healthy food is becoming more and more popular.And there are a lots of vegetable gardens, everywhere.
Fantastic video loved the different traditions of food in this country and the beauty of Slovenia.
I've been watching it again. I am always interested in the food of other countries and their preparation. I follow a couple from Azerbaijani who cook most things outdoors. One thing I can say is that most of us cut up vegetables the same way!😃
I am a big fan of the channel "Country Life Vlog" from Azerbaijan.... not much the food, but the location, the people and everything else .... is just wonderful :)
that is SUCH a great channel. And I've made several Azerbaijani dishes and they are delicious!!!!!
Great !!! My BEAUTIFUL motherland ❤️. Thanks for such a good time, going through palate memories !
Beautiful Slovenia and its people! thank you for filming, greetings from Croatia
Excellent video. My parents were born in Croatia (however we all grew up in Australia) & it’s crazy how similar the Slovenian dishes & language is to Croatian. The last cake is something my grandmother makes weekly to this day..although we call it orahnjaca & yes, it’s a must on Christmas & Easter lol.
How did I miss this one?! So so wonderful! All of them are wonderful and look delicious! Isnt it great that the worlds Grannies are pretty much the same? Love them all!
Wouw, thank you for visiting Slovenia, I love Pasta Grannies and have been watching the videos for some time. Nice to see good old recipes 😊
Team PG what a treat. Totally engrossed in so many amazing techniques, the passion comes through as always. So enjoyed this mini holiday and the generosity of the lovely ladies. Thank you, Ramon.
hi Ramon. I am glad you enjoyed it! 🙂🌺 best wishes, Vicky
Lots of recipes in this one! Love their simple and to even enjoy in winter here. I want Bojanas’ kitchen! Well done Pasta Grannies team
Beautiful Country, Beautiful People, Beautiful Food! You are so fortunate to have visited there and made the new Slovenian Pasta Grannies.
Amazing!!! The food, countryside and people look so very inviting, thank you very much for sharing 💕
It's a pleasure to watch such skilled women!
Everything looks amazing TFS. All of you Pasta Grannies folks have the best job in the world.
Love the Italy and Slovenia cuisine. Both have a fabulous kitchen. Can recommend to move beside tourist tracks and checkin old pubs or restaurants to get the taste of the origin dishes. Croatia as well, the area around Zagreb. ❤EU
Each one has a smile that just glows....
I love this series so much. THe people you feature are awesome;so is the food!!
That's good to hear, thanks Sauron, best wishes, Vicky
Loved all the Grannies of Slovenia and grateful for them sharing their recipes. The food looked fabulous, and the scenery is phenomenal! WOW.
Looks like my chidhood dishes, grew up in in Austria, Klagenfurt area.😊
I didn't know anything about Slovenia and I'm happy I no do, at least a bit. It's beautiful there too.
Slovenia is a beautiful country to visit.
These women are so lucky to live in such a beautiful area and their own culture !
Fantastic episode !!! I’ve never wanted to go to Slovenia…until now 😍. How wonderful were the ladies in this episode? Such lovely recipes and grannies🥰
A galaxy of gastronomic granny goodness. A fantastic compilation!
I love that you're including more breads as part of this series. Another winner!
This is so beautiful! Loved this video
I clicked on the video only because I saw potica in the thumbnail. My great grandparents were from Slovenia, and my grandpa makes it every Christmas. Now I want to try and get his recipe and make it this Christmas!
that was so cute Ana feeding Andrea! hahah
кнедлики с творогом супер!!! и pyлет с орехами и кишмишом тоже супер !!!!
I need to go to Slovenian. It looks like a beautiful country (it was just on The Amazing Race), the food looks delicious, and the people look fantastic.
I have always wanted to make pasta. You have given me encouragement and ideas to start
hi Candy, pasta is much easier than pastry! Have fun and best wishes, Vicky
So many nice and kind people are all around the world and kitchens, heartworming channel Pasta Grannies, thank you 😊
I love this video format! Would be amazing as a series with compilations of the Grannies in each region you've visited xx
I can not express just how much I love and appreciate this channel ❤ thank you very much
Hi Bridget, it's great to hear you enjoy the channel 🙂🌺 best wishes, Vicky
What a special episode!!
The lake where Bojana livea near, looks absolutely spectacular 😮😮😮😮
That would be lake Bled, pretty much the #1 tourist destination.
I really lived this video. Much linger than usual. Love that. Love these recipes too. Beautiful food foe a beautiful country. 💜
Big beautiful smiles and mouth watering food , perfect.
This was a beautiful trip off the beaten path - loved this!
great! Thanks a lot. Please take more trips to found other European grannies
and some turkey and levnatic grannies too 😀
That would have been amazing. Especially grannies in Slovakia, Poland or Hungary.
@@zuzanaouhrabkova6024 YES for Turkiye (the new name now !) most delicious cuisine they have. But what do you mean with "levnatic" .... do you mean "The Levant" ?
Yes, it would be fun to visit other countries. Turkey is so diverse I think it needs its own channel. 🙂🌺 best wishes, Vicky
Thanks for the visit to Slovenia, and for the selection of recipes. Potica just like my grandmother made every Christmas and Easter.
I live in Turkey and my family is from Yugoslavia.Thank you .İt was good suprise
How cool -- I lived in Podhom and would bicycle through Zasip back when Covid had the country mostly shut down. It's nice to see things bouncing back. That area has some of the best honey and yogurt I have ever had in my life.
Stunning, what a range of diverse dishes & techniques.
Totally intrigued by the potato žganci. I'd never seen, or even hear of the technique of floating the island of flour on the potatoes & just leaving it. I'm pretty sure if I just read that in a cookbook I'd think it was a recipe for disaster. But now its something I definitely have to try. Haha, she's a feeder too, spooning it into the cameraman; almost expected her to say "The train is coming towards the tunnel, open up!"
The huge millet dumplings look excellent too, not an ingredient I have much experience of so again looking forward to trying.
Think the closest we have here in the UK to some of the recipes shown are suet dumplings & things like Buckinghamshire bacon badger/clanger. Its a shame a lot of these inexpensive recipes that really fill you up have gone out of fashion here. Maybe they'll get a comeback the way things are going?
Brilliant episode Vicky, many thanks to you & your team. Would be more than happy if you do some more expended filming in Slovenia, they seem to ave so many good things to ea & ways of preparing them.
Hello James, I am not at all familiar with 'Central European' gastronomies and was most intrigued by the different ingredients and techniques. I agree some of the rustic 'fill you up' recipes should make a comeback. and ocvirki had echoes of my grandmother's beef dripping pot! best wishes, Vicky
I was in Ljubljana before with my family, amazing place.
I can’t get my eyes off that beautiful green ceramic stove🥰
That looks like a Stube...
That's a side of an traditional oven called "krušna peč" (bread oven) that in the past was used to bake bread, cook and heat up the living room during the winter.
I think those stoves are quite common in older Northern European homes. They are works of art.
thank you for coming to my country, Pasta Grannies team. so nice to see it and I'll share it so as much people see it as possible. 🤩🤩
hi Nejc, we very much enjoyed meeting everyone 🙂🌺 best wishes, Vicky
I loved that. My mother is from that area. And that nut roll is one we always had at Christmas. I'm glad to know how to make it. Thank you so much. Keep coming with ideas.
So facinating...each and every one of them!
Always delightful to watch Pasta Grannies!
A delightful change of pace. I hope you had a wonderful holiday. However, please hurry back to Italy and the Pasta Grannies I’ve come to love so much.
I second that!
Amazing, please make more from Slovenia, and even maybe Croatia, Serbia and other Balkan Slavic countries!
I'm glad you enjoyed the episode. Yes it would be lovely to visit other countries - it's on my wish list! best wishes, Vicky
What a charming bunch of ladies!
Fani your dish looks amazing!
Now here's an episode I, as a Czech, can relate to! Beef broth with noodles? Just like that, except my grandma would roll out the dough by hand in one large piece, and we might have some vegetables and pieces of meat in it!
Žganci is a strange mixture of the methods for škubánky (a thick potato mash) and halušky (tiny dumplings)...
"Flancate" would be "boží milosti" in Czech ("God's graces" - don't ask me why). The shapes might be different, and we might use slightly different ingredients (sometimes tvaroh - quark/curds - instead of sour cream, and there's often also some butter), but I was basically mentally telling her what to do next, and she did. :D
Here in Slovenia, we eat the meat from the broth separately. We sometimes cut it up and dress it with oil and vinegar. In some parts of Slovenia they call this "essigfleisch," which is German for "vinegar meat." The word "flancati" also comes from German, there is the word "Pfanne" (frying pan) hidden in the name somewhere.
Amazing video! I am from Slovenia and this made me smile the whole time watching it. And at the end I was quite hungry:). Better give my "stara mama" (I call my grandmother that) a call, because I suddenly have a craving for some "skutini struklji":).
I do love your videos!
thank you 🙂🌺 best wishes, Vicky
The week is never complete without Pasta Grannies! Yehey:)
Μπράβο σου συγχαρητήρια γιαγιάδες μας είστε υπέροχες ανεκτίμητες είστε ευλογημένες και διμιουργηκες καλή επιτυχία σε ότι κάνετε,🤗🤗🤗♥️♥️♥️💯💯👏👏👏
These videos remind me of PBS specials.
Thanks so much for this wonderful reportage. I am not familiar with any Slovenian dish and you inspired me to do some researches. I am most intrigued by everything I saw. 👍😋😋 Ana, the lady who said she was 86, doesn’t look a day over 60!!!! I need to know her beauty secret! 🤣😘😘
What an awesome trip with all that delicious looking food
Fabulous episode! Thank you for sharing ☺️
That walnut roll looks amazing.
Love this kind of episodes!
BONUS BONUS BONUS Pasta Grannies videos!!!!! WOW THANK YOU!
What a treat! Thank you!
Woow! Beautiful!
Come to Brazil! To visit our pasta grannies 🇧🇷🌞💕
I would certainly like to see if and how the Italian immigrants in South America further developed and adapted their traditional dishes.
What a lovely video❣️
Zganci, I never saw boiled flour before. Reminds me a little of German Spätzle. thank you for showing this video.
Well, I guess Slovenia now on my travel list. Wow.
Beautiful Slovenija ,
Wow. What a delicious assortment.
Interesting similarities and differences with the Italian grannies. The rolling pins, for one. None of the Italians (of the many I've watched) use the ball-bearing spinning pins that all the Slovenian grannies here are using. And the Slovenians seem to prefer rolling out their dough on a piece of cloth, rather than directly on the board?
I think the cloth is used when the board isn't big enough for the size of the dough to be rolled. 🙂🌺 best wishes, Vicky
We use both. You can roll dough in "potica" or "štruklji" shape much easier if it's on a cloth, because you use a cloth (as also seen in video), but you can cut it easier on a board. It depends what you're making and yes with cloth you can roll larger amount of dough.
Looks like the soup my grandmother used to make, and i am from the Netherlands!
Travel, eating amazing dishes and meeting amazing people. Now I am enving Pasta Grannies team kkkkk
hi Ederli, it's a great job 😀😀 best wishes, Vicky
@@pastagrannies thanks for the answer. I have found last year that my greatgrandfather was from Salerno, from a little comune called Torre Orsaia (we knew only that he was Italian). I hope one day you find a pasta grannie from there!