I love how so many of these uplifting videos feature cooks who expertly use alcohols for cooking. I can almost smell the rum from here. Yet another skilled cook. Wonderful!
What a miracle recipe! It’s amazing how she puts together all those ingredients, what she uses and how she puts them together. Such love in her wonderful artistic gift.
I love her, them, and you! Merry Christmas! My mother in law, Mrs. Falbo, was an absolutely FANDAMNTASIC Italian cookie baker! I used to love to watch her and all of her sister in-laws get together for Christmas cookie making and baking! She had two kitchens! One up one down!! Best days ever..I miss them all so much. The cookies were all delicioso!!
Sweet pastry whats not to like. I once had something similar from Czechoslovakia filled with fig and sweet chestnut . I guess each European country has something similar.
My grandma also prepare foods very delicately! I really enjoy watching her. She seem to prepare everything so easily with same precise sizes. But when i do everything, haha! Its not appealing.
Here in germany we have some types of lemon, where the sticker says that the peel can be used. I have never seen Oranges or Grapefruit with stickers like that. They are also hard to find in 'bio'- quality.... Do you think i can still use them?
nidhavellir : Saba or SAPA in my area of Italy is made from fresh grape juice boiled for several hours until it becomes a syrup similar to maple syrup but brownish . It’s important the grape juice is just made and cooked on the same day to avoid fermentation , cause the Sapa is not alcoholic. It’s used in several recipes as to sweeten and even in polenta as dressing . Note that its use as to sweeten is very ancient , since the Roman time , but nowadays brown sugar or beet sugar has completely stopped this time consuming production , you can find it only in the kitchen of some wonderful nonna as Maria . Merry Christmas to you and all the grannies .
ironsword7 Good question , I would say ‘Yes’ for most of Italians and ‘No’ in my area . Yes because for most Italians the words mosto-cotto , vino-cotto , sapa , saba are all referred to the same above-said brownish syrup , but in south Marche and part of Abruzzo the name ‘vino cotto’ refers to a traditional wine made in a similar way as sapa but with some fundamental differences : it’s liquid , not a syrup , fermented in oak barrels and alcoholic , sometimes very alcoholic. It’s a wine made by farmers that taste different from any wine you can find , there are someone ( very rare ) that keep the same barrels since generations and every year puts new wine to mix it . All this is obviously so time-consuming ( a good vino cotto takes at least 3-4 years to make ) that the production is small , is just a work of love , I did it the first time just to honor the memory of my mother that passed away in 2008 and used to make it. Please keep into account that I’m not an expert I just tried to answer your question as much as I know. Ciao
@@gens1sumus Thanks for the response. Interesting, I never knew vino cotto could be alcoholic. My grandparents used to make it with crushed grapes (& I think grape vine ash or something) despite it's literal translation of cooked wine. I think 1 litre of grape juice would make 300 or 400mL of vino cotto. We used to pour it over gigi and sfinci.
I don't know much about Turkish cuisine (other than it's delicious) but as Captain Ufo says, sapa/saba is boiled reduced grape must (crushed grapes) best wishes, Vicky
DurianIsLord pekmez is very dense and heavy and will nor make the cookies shiny. I would rather use some apricot jam with a touch of water-boiled, puréed and brushed on the cookies.
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
She really sounds like an Italian Julia Child. A great recipe!
Now that's a real recipe! No measurements, measure by eye, improvisation as needed. Love it!
I love how so many of these uplifting videos feature cooks who expertly use alcohols for cooking. I can almost smell the rum from here. Yet another skilled cook. Wonderful!
May God give Maria a long long happy life 😊🙏❤️
They look amazing, I am sure they taste also galactic!
This Maria's Chestnut Pastries recipe looks so yummy.
Oh my. Priceless teaching. Love Christmas Italian food. These look scrumptious. Thank you, la Mama.
What a miracle recipe! It’s amazing how she puts together all those ingredients, what she uses and how she puts them together. Such love in her wonderful artistic gift.
how lovely,how beautiful lady!God bless you! 💗
Well, this was the best Christmas gift I've gotten.. multiple Pasta Grannies videos! So very wonderful, and thank you, so very much!!!!
Our pleasure Didi, and thank you for being a fan 😊 🌺🌺
Beautiful Granny ❤️❤️❤️thanks for sharing ❤️❤️🙏
You can tell they are made with love and dedication! And they look so delicious. Merry Christmas nonna!
MERCI. Bonnes fêtes à vous Grande Dame. Formidable !
So adorable. Can’t help But like food and kitchen dishes with faces on them. So cute.
A labour of love!
I love her, them, and you! Merry Christmas! My mother in law, Mrs. Falbo, was an absolutely FANDAMNTASIC Italian cookie baker! I used to love to watch her and all of her sister in-laws get together for Christmas cookie making and baking! She had two kitchens! One up one down!! Best days ever..I miss them all so much. The cookies were all delicioso!!
hi Annette, two kitchens is definitely A Thing in Italy - one where all the hard work gets done, and other for finishing off 😊 best wishes, Vicky
She is absolutely gorgeous!
Shes a beautiful woman, and what a cook!
You have to have love in your heart to make these...look how time consuming these r to make. Merry Christmas
Nilda Bridgeman yes my Italian grandmother always said that about her cooking
Thanks Maria and Vicky! Maria is no stranger to labours of Love! Bet they are superb!!👍💕💖💘🌹 Merry Christmas ✝️
Merry Christmas and New Year Russell 🌟😊 best wishes, Vicky
I am really enjoying the Christmas theme of these videos.
Wow. We make a Sicilian version of these with figs. Looks fantastic
You had me at orange peel and coffee❤ lol
They look absolutely delicious. Clever grandma! Merry Christmas to you, Vicky, and to all those who feature in your videos.
Thank you and Merry Christmas and New Year to you too, Chokri 😊🌺 best wishes, Vicky
Merry Christmas sweet grannies and all who love them!
Maria made it seem easy, but that's a lot of work! brAVA!
Mmmmm those look delicious.
Sweet pastry whats not to like. I once had something similar from Czechoslovakia filled with fig and sweet chestnut . I guess each European country has something similar.
hi Andy, yes you are right, plus in Italy every region has its own version🌺😊 best wishes, Vicky
Joyeux Noel, to you and to *all* the grannies! 🎅☃️
(Or perhaps buon Natale?)
Wonderful videos, thank you so much!!!
Thank you Merry Christmas 🎄
Merry Christmas and New Year Margarita! 😊🌺 best wishes Vicky
Looks delicious!! 🍷😍👌 pastadishes!
What a grand and beautiful aristocratic accent she has!
Looks good! ☺
Wow I bet they taste awesome
My grandma also prepare foods very delicately! I really enjoy watching her. She seem to prepare everything so easily with same precise sizes. But when i do everything, haha! Its not appealing.
They must be delicious.
Bravissima Buone feste
Sweet family
I can't buy the chestnuts here, but I will try to make these with kumara (Maori potato) which taste a bit like chestnut
Cheers from New Zealand
Here in germany we have some types of lemon, where the sticker says that the peel can be used. I have never seen Oranges or Grapefruit with stickers like that. They are also hard to find in 'bio'- quality.... Do you think i can still use them?
“Saba” is trending on google now....
nidhavellir : Saba or SAPA in my area of Italy is made from fresh grape juice boiled for several hours until it becomes a syrup similar to maple syrup but brownish .
It’s important the grape juice is just made and cooked on the same day to avoid fermentation , cause the Sapa is not alcoholic. It’s used in several recipes as to sweeten and even in polenta as dressing . Note that its use as to sweeten is very ancient , since the Roman time , but nowadays brown sugar or beet sugar has completely stopped this time consuming production , you can find it only in the kitchen of some wonderful nonna as Maria .
Merry Christmas to you and all the grannies .
@@gens1sumus Thank you! Buon natale!
@@gens1sumus Is Saba the same as vino cotto?
ironsword7 Good question , I would say ‘Yes’ for most of Italians and ‘No’ in my area . Yes because for most Italians the words mosto-cotto , vino-cotto , sapa , saba are all referred to the same above-said brownish syrup , but in south Marche and part of Abruzzo the name ‘vino cotto’ refers to a traditional wine made in a similar way as sapa but with some fundamental differences : it’s liquid , not a syrup , fermented in oak barrels and alcoholic , sometimes very alcoholic.
It’s a wine made by farmers that taste different from any wine you can find , there are someone ( very rare ) that keep the same barrels since generations and every year puts new wine to mix it . All this is obviously so time-consuming ( a good vino cotto takes at least 3-4 years to make ) that the production is small , is just a work of love , I did it the first time just to honor the memory of my mother that passed away in 2008 and used to make it.
Please keep into account that I’m not an expert I just tried to answer your question as much as I know.
Ciao
@@gens1sumus Thanks for the response. Interesting, I never knew vino cotto could be alcoholic. My grandparents used to make it with crushed grapes (& I think grape vine ash or something) despite it's literal translation of cooked wine. I think 1 litre of grape juice would make 300 or 400mL of vino cotto. We used to pour it over gigi and sfinci.
Yum!
Maravilha!!!
Mettete la scritta italiana la scritta fate stare un po' di più se no non possiamo legge sei bravissima devono essere molto buoni devo provare grazie
Quick question : does she grind the candied citron lemon with the chestnut or it's there just to give flavor to the cooking water?
What does she dip them into at the end? Is it a sugar syrup or the cooked grape juice. Thank you
It’s Sapa , nothing to do with sugar syrup
It's Saba, cooked and reduced grape must
What is the finishing glaze she uses to dunk the cookies in
It's saba. It is is an Italian syrup made from cooking down grape must, reduced.
Does Maria have an Etsy store?
Vicki (or whoever else works on this), I looked up saba and it sounds similar to Turkish pekmez (grape syrup). Are they the same?
I chacked the Pekmez, and indeed seems like saba. Saba is basically a syrup made from boiled grape must.
I don't know much about Turkish cuisine (other than it's delicious) but as Captain Ufo says, sapa/saba is boiled reduced grape must (crushed grapes) best wishes, Vicky
DurianIsLord pekmez is very dense and heavy and will nor make the cookies shiny. I would rather use some apricot jam with a touch of water-boiled, puréed and brushed on the cookies.
Recipe?
hi Lauren, Maria's recipe is in book two, which is available in the UK and from 1 November in the States and Canada. best wishes, Vicky
La traduzione italiana a quando?