Thank you for staying interested! There's a group of you who continue to comment and I always appreciate that. I never imagined Pasta Grannies would be so popular! 🙂🌺 best wishes, Vicky
How beautiful is to see a grandson cooking with nonna and speaking dialect. Now I cook most of the dishes my grandma was used to prepare, but unfortnately she died before I started to cook.
Thank you PG for letting us into an adorable family home, it warmed my heart watching the master showing the apprentice. 90 and still able to make testaroli which is no easy feat! so wonderful to see the love for a Grandmother something missing often in this modern world.. Ramon x
It's our pleasure as always, Ramon. Federico, the grandson, is now suggesting his grandfather (not the husband of Renata), and I hope we can make that happen.🙂🌺 best wishes, Vicky
@@pastagrannies. Ciao Vicky ! Touring various regions in Italy, as far as cuisine is concerned, if you had to choose just one region (although of course I as an Italian know that it is very difficult to make a choice in Italy), which region would you choose ? Tanti auguri e tanti saluti ! 😊
I come from a Calabrese family so I never even heard of pesto until I was an adult and it first got trendy here in the USA. However, I love it! The grandson is a perfect example of the gallantry that is the pride of Italian men. He adores his grandmother. Hand kissing is a show of great respect and affection, something that I fear is lost on most men.
This is why they started the whole thing in 2020 with Italy: to destroy the families, the trust and raise a generation who doesn't love their grandparents anymore. Avanti Italia! ❤
So nice to see our testaroli celebrated. All of the festivals up and down the Magra Valley feature them. There's something in our people that hangs on to ancient customs, the big testi to make the pancakes, but also to make stews, roasts etc. Then there are the panigacci, disks of unleavened bread for stuffing with cured meats, which are cooked on small terracotta disks. Believe it or not I carted ten of them back from Italy decades ago, and do use them, especially if I can get my hands on chestnut flour. You should also have someone make sgabei for you, our fried bread. It's absolutely addictive.
What a nice description, thank you. You mention panigacci and sgabei - both of which I haven't filmed yet. I'll just 'have to' return to Liguria. 🙂 best wishes, Vicky
Os italianos sabem cozinhar. A influência mediterrânea faz da culinária italiana uma das mais saudáveis do mundo. Para nós, italianos, cozinhar é uma felicidade, um modo cultural de cultivar a família
But of course also for us Italians ! This is the first time I've seen these things. We always discover something new in these videos. That's the beauty of Italy and Italian cuisine, because in every corner of Italy you find something new that you didn't know about.
I’ll have to ask my husband if he has ever seen these before. We live in Abruzzo but there are so many unique regional things that even lifelong Peninsula dwelling Italians have never had . Heck, there’s Abruzzese food that people in other parts of Italy have never eaten or heard of.
I would love to sit and chat with Renata about beekeeping. Ah man, the wealth of information she has!! Wonder how she used the honey in her pastries? Hmmm.....
بالصحة والراحة ،البركة في صحتك إنشاء الله .تذكرني بجارتي في bibienna casentino كانت جارة حنونة وداءما مبتسمة، اشتاق إلى ناس ايطاليا وارض ايطاليا، ناس الله ايعمرها دار ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Wow! That's a pretty unique "pasta" dish. Sounds tasty, though anything with pesto & Parmesan is good in my opinion. I still have my own granny's girdles [not a spelling mistake as griddles are referred to as girdles here & nothing to do with ladies support underwear😆 ). They were used for making bannocks & Scottish drop scones (like American pancakes but thicker & fluffier). So I may give the testaroli a go. Lovely sweet relationship between Renata & her grandson.
yes, a girdle/griddle would be a good substitute. Back way back when, testaroli were originally cooked in earthenware saucers (like one puts under plant pots), and stacked and then shovelled into the fireplace. 🙂 best wishes, Vicky
@@pastagrannies Oh, that would be awesome! I am sure you will find great things in Turkey and I can help you with finding nannies :) Hope that comes true
Most of our immigrant ancestors came from the south, at least here in the USA, so these northern dishes are literally foreign to us. It looks absolutely delicious, though!
@@elisaastorino2881. Ciao ! I was born in the region Campania, in southern Italy, and live here in Germany, but often not only many things in northern Italy, but also in the south in the various regions, you always discover new things, new dishes.
Testarolo has origin fron Lunigiana, extreme northern Tuscany wich has ligurian and aemilian influence. So, there you can find easily testaroli and panigacci, both made of a fluid dough cooked on fire with cast iron (piastre) or terracotta (testi) pans. Panigacci are ticker, and you can fill it with ham, lard or fresh cheese. Testaroli must be cooked again, also cut in stripes like pasta, and served with pesto or olive EVO oil and grated parmigiano cheese.
@@normacroberts-hakizimana8785 Indeed, but other than knowing it to be made since Roman times, who knows what its journey was, although we can easily guess. 👍
I'm afraid I might have grabbled the scissors out of her hand when she was cutting it so I could abscond with the testaroli, hide in a corner, and eat the entire thing.
I love olive oil and bread and also olives! One of the secrets of my sandwich is to put tons of olive oil on and spices. Red pepper. Black pepper. Salt. "Italian seasoning." My sandwiches put people under a spell.
Here is an good example of an ancient and "poor" dish - although today the cost of pine nuts is skyrocketing, indeed more. All in all, however, it is an extremely heavy and poorly digestible dish with all that insane amount of olive oil that puts the liver and digestive system in serious difficulty. A million calorie dish. Obviously it also depends on how much you eat. However. I saw "testaroli" made along with "panigacci", all cooked in a kitchen with wood-burning fires, a very picturesque and warm view in summer. in a restaurant in east Liguria, near to Lunigiana.
The basil pesto mix looks exactly like the concentrate I make. My recipe has 1/2 basil 1/2 parsley. You spoon a heaping tablespoon onto plastic wrap squares and tie with a twist-ties to make little packets that you put into a zip lock bag for the freezer. You can heat with more cheese, butter and milk to make a lovely pasta sauce.
Honey, I suggest you don't say you use parsley in pesto under a video watched by Italians 😅 we tend to be very devoted to our recipe, cooking is a strict law here ❤
You can talk about “favorites” when you know things well. When something has never been seen, one cannot judge it without first eating it. Let's say this is true of all things, you have to know them first to be able to judge them. Sometimes even with people, appearances can be deceiving.
The grandson is adorable. His love and respect for his grannie genuine.
Federico is gorgeous!!!!
Right!? It must have given her so much pride and joy to have him be a part of this experience!
exactly... i wonder if he's single ;)
@@laurahaughey 😉
@@marioc63 Yes, I want to eat his testa-rolis with olive oil.
I love Italian food and Italian men. This video has the best of both! ❤
So, did this video satisfy you completely ?  😉
;)
W i testaroli ma soprattutto W Federico 🥰🥰🥰
Well put!
@@aris1956 left me hungry in more than one way, let’s say
An absolutely wonderful video of how a grandson appreciates his grandmother and her skills. So precious. ❤
Came for the pasta, stayed for Federico
😂
You are not alone!!
What a handsome fella 😊 Long time subscriber, remember the early days when the channel had a small community. Happy to see it grow
Thank you for staying interested! There's a group of you who continue to comment and I always appreciate that. I never imagined Pasta Grannies would be so popular! 🙂🌺 best wishes, Vicky
How beautiful is to see a grandson cooking with nonna and speaking dialect. Now I cook most of the dishes my grandma was used to prepare, but unfortnately she died before I started to cook.
That's very pathetic an so what local dishes can you cook in her name
what a handsome and lovely grandson!😍
Thank you PG for letting us into an adorable family home, it warmed my heart watching the master showing the apprentice. 90 and still able to make testaroli which is no easy feat! so wonderful to see the love for a Grandmother something missing often in this modern world.. Ramon x
It's our pleasure as always, Ramon. Federico, the grandson, is now suggesting his grandfather (not the husband of Renata), and I hope we can make that happen.🙂🌺 best wishes, Vicky
What a lovely nonna and what a nice handsome grandson❤
So lovely - who doesn't want a heap of carbs and pesto? Also, the grandson is great eye candy.
I am half Ligurian. I love that you do a lot of your segments in Liguria. It's a very special corner of Italy!!
yes, I'm also very fond of Liguria and its culinary traditions. best wishes Vicky
@@pastagrannies. Ciao Vicky ! Touring various regions in Italy, as far as cuisine is concerned, if you had to choose just one region (although of course I as an Italian know that it is very difficult to make a choice in Italy), which region would you choose ? Tanti auguri e tanti saluti ! 😊
What a lovely episode, and kudos to Federico for helping out his grandmother and learning how to make the dish.
This is a wonderful video! Thank you for inviting us into their homes to watch and learn. Splendid!! Sending prayers and love to all grannies! 🙏❤
I come from a Calabrese family so I never even heard of pesto until I was an adult and it first got trendy here in the USA. However, I love it!
The grandson is a perfect example of the gallantry that is the pride of Italian men. He adores his grandmother. Hand kissing is a show of great respect and affection, something that I fear is lost on most men.
This is why they started the whole thing in 2020 with Italy: to destroy the families, the trust and raise a generation who doesn't love their grandparents anymore. Avanti Italia! ❤
in Arabia we kiss our elder hands or their foreheads.
In terms of respect and affection, if you meet a Hispanic man you may be pleasantly surprised.
My goodness her grandson is gorgeous ❤
You and your Grannies never miss. Meravigliosa!
So nice to see our testaroli celebrated. All of the festivals up and down the Magra Valley feature them. There's something in our people that hangs on to ancient customs, the big testi to make the pancakes, but also to make stews, roasts etc. Then there are the panigacci, disks of unleavened bread for stuffing with cured meats, which are cooked on small terracotta disks. Believe it or not I carted ten of them back from Italy decades ago, and do use them, especially if I can get my hands on chestnut flour. You should also have someone make sgabei for you, our fried bread. It's absolutely addictive.
What a nice description, thank you. You mention panigacci and sgabei - both of which I haven't filmed yet. I'll just 'have to' return to Liguria. 🙂 best wishes, Vicky
What a charming young man.
Os italianos sabem cozinhar. A influência mediterrânea faz da culinária italiana uma das mais saudáveis do mundo. Para nós, italianos, cozinhar é uma felicidade, um modo cultural de cultivar a família
Another good one. A big thanks to all the great Pasta Grannies and to the channel, for bringing them to us! :)
Love and respect for traditions keep me coming back ❤️🙏🏾🤭
I see something new everytime I watch these wonderful Grannie! That dish looks great!!!
Yummy! They are so sweet together! ❤️
Ciao Frederico 🥰
Wow, just wow…
Thank you Vicky 😊
Federico is so cute ☺️
We are indeed blessed by this art that you curate/create for us...... Happy weekend and much love to all from Carmel by the Sea xo
Thank you Gina Louise and I hope you enjoy your 4th of July holiday. best wishes, Vicky
Love to the women! Love to this wonderful pasta Granny❤
Looks amazing as always!
Testaroli are truly original to we non-Italians, thank you!
But of course also for us Italians ! This is the first time I've seen these things. We always discover something new in these videos. That's the beauty of Italy and Italian cuisine, because in every corner of Italy you find something new that you didn't know about.
Thank you girls... especially Renata. Grateful from New Englang, USA. 🌄👍🌹
Belin I've really got to try those artisanal testaroli: the store bought variety is nice enough - but those look so yummy...
Grandma inspired me to make pesto ❤ this looks good bravo
Looks delicious!
That looks fantastic.
This grandsone is very husbandable.... 🔥
😂
GREAT STUFF!
I’ll have to ask my husband if he has ever seen these before. We live in Abruzzo but there are so many unique regional things that even lifelong Peninsula dwelling Italians have never had . Heck, there’s Abruzzese food that people in other parts of Italy have never eaten or heard of.
Like maccheroni with pallotine-try convincing an Italian that spaghetti (more or less) with meatballs is actually Italian.
I would love to sit and chat with Renata about beekeeping. Ah man, the wealth of information she has!! Wonder how she used the honey in her pastries? Hmmm.....
Complimenti, sembrano davvero squisiti! 😍😍😍😍😍👏👏👏👏👏
Beautiful
Grazie ❤
بالصحة والراحة ،البركة في صحتك إنشاء الله .تذكرني بجارتي في bibienna casentino
كانت جارة حنونة وداءما مبتسمة، اشتاق إلى ناس ايطاليا وارض ايطاليا،
ناس الله ايعمرها دار ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Federico! 🔥
Lucky grandson and lucky grandmother!
Siete bellissimi ❤
What a treat!
Delicious!
Every day is a school day 👍
0:47 “Stai attenta a quello che dici !” (Be careful what you say !). 😀
Wow! So unusual!
I wonder if you can also use a stainless steel pan? 😊 Looks incredible!!!
Tessori! Veramente!
Wow! That's a pretty unique "pasta" dish. Sounds tasty, though anything with pesto & Parmesan is good in my opinion. I still have my own granny's girdles [not a spelling mistake as griddles are referred to as girdles here & nothing to do with ladies support underwear😆 ). They were used for making bannocks & Scottish drop scones (like American pancakes but thicker & fluffier). So I may give the testaroli a go.
Lovely sweet relationship between Renata & her grandson.
yes, a girdle/griddle would be a good substitute. Back way back when, testaroli were originally cooked in earthenware saucers (like one puts under plant pots), and stacked and then shovelled into the fireplace. 🙂 best wishes, Vicky
More videos of Frederico, please!! ;)
You say that in addition to the series of the grandmothers of Italy, a video series should also be made with the grandsons of Italy ? ;)
Federico has suggested his grandfather, so maybe .. 🙂 best wishes, Vicky
@@pastagrannies hahaha!! I'm just now seeing this!!! Thank you for all that you do!!
can these cast iron pans- piastre be found now?
The way the dish is constructed and eaten looks pretty similar to a Turkish dish called yağlama :)
Interesting, thank you. I'd love to do some filming in Turkey. best wishes, Vicky
@@pastagrannies Oh, that would be awesome! I am sure you will find great things in Turkey and I can help you with finding nannies :) Hope that comes true
Iis it made with ricotta as the base?
“Testaroli” ….. another thing that I as an Italian had never heard.
Most of our immigrant ancestors came from the south, at least here in the USA, so these northern dishes are literally foreign to us. It looks absolutely delicious, though!
@@elisaastorino2881. Ciao ! I was born in the region Campania, in southern Italy, and live here in Germany, but often not only many things in northern Italy, but also in the south in the various regions, you always discover new things, new dishes.
Testarolo has origin fron Lunigiana, extreme northern Tuscany wich has ligurian and aemilian influence. So, there you can find easily testaroli and panigacci, both made of a fluid dough cooked on fire with cast iron (piastre) or terracotta (testi) pans. Panigacci are ticker, and you can fill it with ham, lard or fresh cheese. Testaroli must be cooked again, also cut in stripes like pasta, and served with pesto or olive EVO oil and grated parmigiano cheese.
hi Massimo, thank you for the explanation. I will put panigacci on the list to be filmed 🙂 🌺 best wishes, Vicky
Another treasure.
❤❤❤
Same technique as injera from Ethiopia, it is a world that's round.
I injera was the first thing that came to my mind. Ethiopia, Eritrea and even Somalia have strong Italian influences 😊
@@normacroberts-hakizimana8785 Indeed, but other than knowing it to be made since Roman times, who knows what its journey was, although we can easily guess. 👍
@@ilfrigothefridge, so true! 💯
I'm afraid I might have grabbled the scissors out of her hand when she was cutting it so I could abscond with the testaroli, hide in a corner, and eat the entire thing.
I love olive oil and bread and also olives! One of the secrets of my sandwich is to put tons of olive oil on and spices. Red pepper. Black pepper. Salt. "Italian seasoning." My sandwiches put people under a spell.
I can taste it already! 🤤
Heartburn!
Federico...hello.
looks delicious! the pasta too! ;)
Her pesto stays so bright green. Mine darkens if I don’t add a bit of lemon juice. These are like tortillas- Italian quesadillas.
👏😄😄
🤗💐🙏
Here is an good example of an ancient and "poor" dish - although today the cost of pine nuts is skyrocketing, indeed more.
All in all, however, it is an extremely heavy and poorly digestible dish with all that insane amount of olive oil that puts the liver and digestive system in serious difficulty. A million calorie dish. Obviously it also depends on how much you eat. However.
I saw "testaroli" made along with "panigacci", all cooked in a kitchen with wood-burning fires, a very picturesque and warm view in summer. in a restaurant in east Liguria, near to Lunigiana.
The basil pesto mix looks exactly like the concentrate I make. My recipe has 1/2 basil 1/2 parsley. You spoon a heaping tablespoon onto plastic wrap squares and tie with a twist-ties to make little packets that you put into a zip lock bag for the freezer. You can heat with more cheese, butter and milk to make a lovely pasta sauce.
Sorry, Is not authentic pesto. Not at all...
NO
Honey, I suggest you don't say you use parsley in pesto under a video watched by Italians 😅 we tend to be very devoted to our recipe, cooking is a strict law here ❤
Testaroli is one of the oldest foods in the world, as it is well over 4000 years old and predates the Romans.
😋😋😋💜💜💜🥘🥘🍲💓💓💓💓💓💓💓💓💓💓💓😭😭😭😭💓💞💞💞💓💕💘💝💜💜💜💜💜💜💞💞💞💓💓💓💓💓
Frederico stole the show🥵
I am not sure who/what looks tastier - the pancakes or Frederico
Its not my favorite but i wouldn't say no to trying this!
You can talk about “favorites” when you know things well. When something has never been seen, one cannot judge it without first eating it. Let's say this is true of all things, you have to know them first to be able to judge them. Sometimes even with people, appearances can be deceiving.
Frederico is very attractive!
God bless but that is way too much olive oil 😂
Too much of olive oil. Is like "too much love". Come on.
I need Federico to taste test me
Same 😂
Blimey, and Federico’s contact details are?!?!
For my taste, this is too plain, I'd add seasoning and or egg to the pancake, more like a crepe.
Gay men make for such good grandsons. Speaking from personal experience here, of course.
Do you know him personally ? How can you say that he would be gay ?
@@aris1956 let's call it a 6th sense. I certainly did not mean to create controversy.
@@jm12345ghq I wouldn't be surprised.
@@jm12345ghqa gal can hope :)
My hometown! I used to work on that very market 🥲