Maria looks so sad in some moments I just want to come up and hug her. Bless her, I hope she is enjoying life. Frico looks like a delicious and very labour intensive!
Both recipes looked absolutely amazing! Carmen spoke of the limited foods available to families, but what they produced with those limited supplies was pretty delicious and substantial! Maria’s dish with the potatoes would be a favorite with my family. Hugs to today’s two Pasta Grannies! TFS, Sharon😊
Those glorious cheeses! The simple and straightforward elegance of these dishes and the pride of these ladies in the videos highlight of my week. Thank you for recording these gems.
1) In Parma the first cheese is called "tosone": Are the cuttings of the wheel before the cheese has taken the salt. 2) In Parma my grandmother's sister-in-law fed them to us children roasted on the stone of the fireplace, or fried in a pan wrapped in a slice of "pancetta" (which is not bacon). 3) Friulian cheese and Parmesan cheese are made in the same way but Friulian is made in smaller forms and ages differently. San Daniele ham and Parma ham (traditional) are also made in the same way. 4) Now, for Parma products, the big food companies (like the French Lactalis) are ruining Parma ham and cheese.In Parma some producers have left the Consortium, at least for a part of their productions. If you want real Parmesan (outside the Consortium), for example Mezzadri in Busseto on the road to Zibello. For the ham Rosa dell'Angelo in Traversetolo.
I learned how to make this from my Zia Nora’s mom, who was from Gemona …. She called it “patatis e formadis” in Fûrlan . She used sliced potatoes, and a mix of fresh and aged Montasio… along with a touch of nutmeg…. So good❤️!
Love watching this channel. Heritage rings home !!! My grandparents lived this way in the early 1900 til after the war which showed us how to live frugally. I'm 63 in 2022 and still have to eatctgis way, the cheapest meals with few ingredients. THE ITALUANS could show the world to eat healthy and live longer, I kiss you wou much Non &Nonny and Aunt Norina and Lena. As well as uncle Frank and many others !!!
WOW! I'll be over right away. The second lady made me laugh. Her sidelong glances and her comment about how she hoped it would turn out o.k. reminded me so much of watching and listening to the ladies and shop owners in my youth, bartering back and forth knowing what each one was doing, but enjoying the ceremony of the transaction. So enjoyable.
Oh gosh that looks amazing! So so yummy! I want both since they are so different. Food made with what you have is the best and always a comfort. Especially from childhood memories.
I’m constantly surprised by the beautiful dishes that these gorgeous ladies make from recipes passed on throughout the family. So wonderful & created with so much love. Thank you for the continually amazing videos of these equally amazing people.
Oh wow what a treat, fascinating seeing two versions and two glorious Nonas! and that AMAZING shop! why oh why cant we have more wonderful shops like that, it is the civilised way to go shopping. Now how can we live without a double helping of Pasta Grannies in future! answers on a post card😁 Thank you Vicky and team, soooooo very enjoyable. Ramon.
Both looks tasty but I liked Maria's Frico more. Looked very nice and crisp! What is also great is that she uses cheese leftovers and so much less food wasting :)
FRICO!! ❤️❤️❤️❤️ I live just 30 mins away from Flaibano, where the first version was filmed. I never had Frico with herbs like that, but I trust Maria's experience 😅❤️ Also, here in the hills, onions are a common addition to soft frico (the one with potatoes).
Both looked delicious but I love potatoes! Maria’s version looked like a home run for me! Peasant food is surely the best. The techniques they use are fascinating!
It came out perfect indeed! Maria and Carmen are such adorable ladies who really want to show the whole process clearly. They are so endearing and so is Pasta Grannies!
12:03 that's a real nonna answer! My granny would say the same. Italian mothers and grannies are always bittersweet, and that's what makes them so lovely.
Hi Pasta Grannies! I have a question: do you have a list of places/dishes/grannies to meet? Because I would love to propose the name of my grandma for the making of Casoncelli from Bergamo. It's possible to apply in some form or do you choose your destinations autonomously? Nice video as always!
Hi Nicolò, there is no formal process and I am happy to consider your grandmother. please send me an email and tell me more about her? 🙂🌺 best wishes, Vicky
Hello from San Antonio, Texas. I made Maria's frico and it came out delicious! We don't have montasio cheese here so I used asiago and parmesan cheese instead.
Prefer Maria's version with the left over cheese (resembles some of the cheeses I grew up eating) but would add a bit of the fattier cheeses that Carmen used for more flavor. Great video.
Sooo simple and looks delicious. I could even make this I think, although I am not sure how well grated mousetrap cheddar will work. hahahahaha, you eat it with your mouth :). lovely.
When she told us about her story and her sisters,, it brings me back some memories… It was exactly like what people used to do before 50 or 60 years old, they refused the female to complete her studying!!! Such a mess!!! I thought that was only in saudi but italian men got that mentality too, allora, i love italian people
@@mauriziocosta8416 right and where does one get that? It's been about 100 years since every village had a local cheesemaker, it needs to be something I can buy at the shop. Maybe quark would do it.
@@KGBgringo It must be a semi-cooked cheese: curdled, left to settle and then again brought to 36 Celsius. Then drained and pressed. Quark is not good.
@@mauriziocosta8416 ok, so, back to the original question then... What can I use? Or are we just going round in circles showing off cheese making knowledge that nobody asked for?
hi Alan, it's a bit tricky to suggest direct equivalent; but any young cheese which melts. Not cream cheese, not feta, not halloumi and its cousins; nothing aged and therefore crumbly. I think it's worth remembering this was a way of using leftovers, so feel free to experiment. Use a mix of cheeses - a young cheddar, or gouda, gruyere, or emmental plus a little mozzarella? Let us know how you get on! best wishes, Vicky
Oh yes, ideal food to eat out as you thaw & dry out after being out in miserable conditions. Crispy, fatty, carby - heaven. Think I'd relish ether of them.
Thanks for channel, helps seeing family history in Europe as modern. I found I have dna percents that act like smallest sign of guardian angels over family tree and memory to 1550s. My dna result in my opinion is relatable to Veneto, its past to sailors, trade with pepper in Papua New Guinea, called Melano Polynesia population ethnicity ...only about 1.54% (0.80% average for N Italy) ...small but stands out to other areas. Not related to African by dna but are ancient group of hunter gatherers, ancestors to Australian indigenous people. 500 AD is believed start of "Italy" trade with Asia though in Israel... during time of King David....archaeologists found Se Asia bananas so maybe a thing since 1000 BC. Venice traded with Greece and Israel easily. Can upload dna Text file to Gedmatch and use MDLP K23B under admixture heritage. Then use spreadsheet button to see how different countries or their regions relate to each other. Have English German ancestry from 1700s US so finding Italy was surprise. But understand better with Venice using wool from England to make cloth to trade for pepper and pearls. 🎶⛵🌌🌅🐏
Ms. Vicky, lol, 1st of all regarding my last video post, you do not put a plastic bag on your head in the rain you may suffocate, lol, you hold a kitchen trash bag over your head in the rain to stay dry, lol, great recipes & as always dear souls are these pastagrannies & other family members, sorry but no recipes close in Appalachia but we do have ground corn called grits which is similar to polenta & add cheese sometimes to stir in the pot of grits & melt, so many great varieties of delicious cheese as well as pasta shapes there that we just cannot match, God Bless you all & please stay safe
Noooo! La polenta sul tagliere deve essere tagliata con il filo! Ah, tempi moderni. Circolava, forse ora non più, evidentemente, la storia di quella famiglia morta di fame, pur avendo la polenta ma mancando del filo per tagliarla. C'era anche la storia della polenta e dell'aringa: si dice che un'aringa venisse appesa davanti ad una lampada che ne proiettava l'ombra sul muro; i commensali, forniti di fetta di polenta, rigorosamente tagliata con il filo, la intingevano nell'ombra dell'aringa, nell'illusione di mangiare polenta e arenga, come usava dire qui da noi.
I love watching these ladies cook. Thank you for continuing the series. So much fun.
Maria looks so sad in some moments I just want to come up and hug her. Bless her, I hope she is enjoying life. Frico looks like a delicious and very labour intensive!
Oh don't worry, this is just our typical friulian state of mind, being sad.
@@giovannimariapiccini9773 not only Friuli, it's the whole po valley state of mind
But she does have a sense of humour though.
I love all these old ladies and how family is so connected.
Both recipes looked absolutely amazing! Carmen spoke of the limited foods available to families, but what they produced with those limited supplies was pretty delicious and substantial! Maria’s dish with the potatoes would be a favorite with my family. Hugs to today’s two Pasta Grannies! TFS, Sharon😊
I enjoyed seeing the grocery store! Both recipes looked good but I’d probably prefer the first better! Thanks
Those glorious cheeses! The simple and straightforward elegance of these dishes and the pride of these ladies in the videos highlight of my week. Thank you for recording these gems.
Always our pleasure, Scott! I'm pleased you enjoy them. 🙂🌺 best wishes, Vicky
1) In Parma the first cheese is called "tosone": Are the cuttings of the wheel before the cheese has taken the salt. 2) In Parma my grandmother's sister-in-law fed them to us children roasted on the stone of the fireplace, or fried in a pan wrapped in a slice of "pancetta" (which is not bacon). 3) Friulian cheese and Parmesan cheese are made in the same way but Friulian is made in smaller forms and ages differently. San Daniele ham and Parma ham (traditional) are also made in the same way. 4) Now, for Parma products, the big food companies (like the French Lactalis) are ruining Parma ham and cheese.In Parma some producers have left the Consortium, at least for a part of their productions. If you want real Parmesan (outside the Consortium), for example Mezzadri in Busseto on the road to Zibello. For the ham Rosa dell'Angelo in Traversetolo.
Hello Maurizio, thank you for your insights 🙂🌺 best wishes, Vicky
I learned how to make this from my Zia Nora’s mom, who was from Gemona …. She called it “patatis e formadis” in Fûrlan . She used sliced potatoes, and a mix of fresh and aged Montasio… along with a touch of nutmeg…. So good❤️!
hi David, that sounds an interesting and delicious variation - it gives us an excuse to return to the area! 🙂🌺 best wishes, Vicky
I could never choose just one...they both look so good!
Love watching this channel. Heritage rings home !!! My grandparents lived this way in the early 1900 til after the war which showed us how to live frugally. I'm 63 in 2022 and still have to eatctgis way, the cheapest meals with few ingredients. THE ITALUANS could show the world to eat healthy and live longer, I kiss you wou much Non &Nonny and Aunt Norina and Lena. As well as uncle Frank and many others !!!
WOW! I'll be over right away. The second lady made me laugh. Her sidelong glances and her comment about how she hoped it would turn out o.k. reminded me so much of watching and listening to the ladies and shop owners in my youth, bartering back and forth knowing what each one was doing, but enjoying the ceremony of the transaction. So enjoyable.
hi Marilyn, yes you are so right - the key is to enjoy the process and the company of other people, 🙂🌺 best wishes, Vicky
The cheese store owner was very kind 💯👏🤤
Oh gosh that looks amazing! So so yummy! I want both since they are so different. Food made with what you have is the best and always a comfort. Especially from childhood memories.
I’m constantly surprised by the beautiful dishes that these gorgeous ladies make from recipes passed on throughout the family. So wonderful & created with so much love. Thank you for the continually amazing videos of these equally amazing people.
Oh wow what a treat, fascinating seeing two versions and two glorious Nonas! and that AMAZING shop! why oh why cant we have more wonderful shops like that, it is the civilised way to go shopping. Now how can we live without a double helping of Pasta Grannies in future! answers on a post card😁 Thank you Vicky and team, soooooo very enjoyable. Ramon.
hi Ramon, I'm glad you enjoyed it. 🙂🌺 best wishes, Vicky
Both looks tasty but I liked Maria's Frico more. Looked very nice and crisp! What is also great is that she uses cheese leftovers and so much less food wasting :)
FRICO!! ❤️❤️❤️❤️
I live just 30 mins away from Flaibano, where the first version was filmed. I never had Frico with herbs like that, but I trust Maria's experience 😅❤️
Also, here in the hills, onions are a common addition to soft frico (the one with potatoes).
You had me at fried cheese 🧀 👍
Maria reminds me so much of my mother. The frico looked wonderful.
I'm always smiling throughout these videos.
Both looked delicious but I love potatoes! Maria’s version looked like a home run for me! Peasant food is surely the best. The techniques they use are fascinating!
It came out perfect indeed! Maria and Carmen are such adorable ladies who really want to show the whole process clearly. They are so endearing and so is Pasta Grannies!
Always marvelous. Thank you for showing us how these talented grannies make their dishes.
Traditions Are Rooted in a Place, But Can Live On in Our Hearts. Thanks for Sharing Old Recipes and Special Cooking Techniques! 💛🧀
12:03 that's a real nonna answer! My granny would say the same. Italian mothers and grannies are always bittersweet, and that's what makes them so lovely.
Hi Pasta Grannies! I have a question: do you have a list of places/dishes/grannies to meet? Because I would love to propose the name of my grandma for the making of Casoncelli from Bergamo. It's possible to apply in some form or do you choose your destinations autonomously?
Nice video as always!
Hi Nicolò, there is no formal process and I am happy to consider your grandmother. please send me an email and tell me more about her? 🙂🌺 best wishes, Vicky
@@pastagrannies Thanks!
“Dio boe” at 5:50 is pure Friuli ❤
“Can you show us how to eat it ?” …..“You eat it with your mouth”. :)
A funny lady !
Such a simple and beautiful dish.
Love these recipes! And the cooks!!!
Carmen is so cheeky! Another enjoyable video :)
Waste not, want not. Great use of scraps and looks yummy too.
What a great and delicious job tasting all possible pasta recipes 😋😋😋😋🍷🍷🍷😀
Questi video sono un patrimonio 👏
"Can you show us how it is eaten?" - "With the mouth, how else?" - priceless ladies from Friuli :)
Granny Maria, your Fico looks delicious!!❤
Sometimes the grannies look so confused and lost in front of the camera....bless them
Hello from San Antonio, Texas. I made Maria's frico and it came out delicious! We don't have montasio cheese here so I used asiago and parmesan cheese instead.
That's great to hear! 🙂🌺 best wishes, Vicky
Thanks y'all!!! They both look great 👍 Wish I was there to help you eat!!!
Prefer Maria's version with the left over cheese (resembles some of the cheeses I grew up eating) but would add a bit of the fattier cheeses that Carmen used for more flavor. Great video.
Sooo simple and looks delicious. I could even make this I think, although I am not sure how well grated mousetrap cheddar will work. hahahahaha, you eat it with your mouth :). lovely.
12:05 - we absoloutely deserved that, hahaha.
Ah, anything with "fried cheese" in the title, you know it's going to be good.
I knew she was going to say that as soon as I heard the request. We say that round here. Yer use yer gob! :)
God bless Maria. I want my Rico her way with the potatoes.
This dish reminds me of Swiss "rosti" potatoes.
OH the cheeses they have there! I'm so jealous.
When she told us about her story and her sisters,, it brings me back some memories…
It was exactly like what people used to do before 50 or 60 years old, they refused the female to complete her studying!!!
Such a mess!!!
I thought that was only in saudi but italian men got that mentality too, allora, i love italian people
Maria’s looked so good 😊
Linda ella, bendiciones siempre Dios le de y la abraze
Love Love your channel. Thank you so much.
it's our pleasure, I'm pleased you are a fan! 🙂🌺 best wishes, Vicky
The second lady reminds me of Dorothy from The Golden Girls. :)
You had me at the words ‘fried cheese’.
Me encantan estos videos, son hermosos!!!llenos de amor!!!!, ver cocinar a esas mujeres tan entrañables!!!! Bellísimo...
Pasta Grannies double header to finish off the week!
yay, glad you enjoyed it Alex, 🙂🌺 best wishes, Vicky
I am freako for frico!
Always a delightful video.
Delightful as always!!!
I really appreciate measurements like “plenty of salt”
Lessons in the meaning of life!
Classy, than you for your generosity
You can tell its tasty by just looking at it
both receipe looks very tasty
This kind of reminds me of a cheese rather than egg version of the Spanish torta de patatas.
I FRICO LOVE ❤ IT.The.ladiez are.beautiful.🌻🌹⚘🌷🌼
She said don’t you have a mouth 👄
❤️
It looks so tasty 🤤
Reminds me a bit of tortilla in Spain!
Someone hire these GRANNIES! ☺️
Very much appreciated.
Linda Sra! Deve estar muito bom. Vou fazer.
Bravissima!!!
Oh so heavenly!!!!!!!!
Ma che spettacolo! 😍😍😍😍😍😍😍😍😍
Frico the best ever ❤😋
Is there a video of one of these ladies making carbonara? I couldn't find one, but I bet they could make a wonderful recipe.
I now want fried cheese...Yumm!🤣
i could die in peace after eating that =/
Delisioso!!!
I want to try at home. Any suggestions about what other types of cheeses can be used?
What type of cheese do you think would make a good substitute for the first dish with potatoes in the UK?
New made cheddar. It is fresh made cheese before the salt.
@@mauriziocosta8416 right and where does one get that? It's been about 100 years since every village had a local cheesemaker, it needs to be something I can buy at the shop. Maybe quark would do it.
@@KGBgringo It must be a semi-cooked cheese: curdled, left to settle and then again brought to 36 Celsius. Then drained and pressed. Quark is not good.
@@mauriziocosta8416 ok, so, back to the original question then... What can I use? Or are we just going round in circles showing off cheese making knowledge that nobody asked for?
@@KGBgringo Don't use quark, don't use melted cheese. Do you find some Dutch cheese or softly aged Emmentaler?
A polenta deve estar muito boa também!
Any suggestions on cheese substitutions for those of us who don't have access to an Italian cheesemonger?
hi Alan, it's a bit tricky to suggest direct equivalent; but any young cheese which melts. Not cream cheese, not feta, not halloumi and its cousins; nothing aged and therefore crumbly. I think it's worth remembering this was a way of using leftovers, so feel free to experiment. Use a mix of cheeses - a young cheddar, or gouda, gruyere, or emmental plus a little mozzarella? Let us know how you get on! best wishes, Vicky
88 😘.I'm 54. She.looks and moves.better than me.Shes amazing 🤩😍🥰❤💖
❤❤❤
Both look nice, but I do prefer Marias especially as it also looks a bit lighter.
😋
Could I use Raclette cheese for Frico???
does it get any better than fried cheese and polenta?????.
5:40 i thought it would be "brava maria"?
Could you use cheese curds for this recipe instead of unaged cheese
Could be an alternative, taste may not be the same but, in principle, cheese curds are made the same way "strisulis" are. So just try.
The first lady seems very shy, yet the second lady is sassy beyond belief lol. Two great characters otherwise 👌
💞😍👏👏👏🙏
Oh yes, ideal food to eat out as you thaw & dry out after being out in miserable conditions. Crispy, fatty, carby - heaven.
Think I'd relish ether of them.
yes, I think both would have been appreciated having spent the day running up and down a mountainside chasing livestock! 🙂🌺 best wishes, Vicky
Interesting that she doesn't stir the polenta.
Fried cheese. What's not to like.
Que apenas que no traducen en castellano...
Thanks for channel, helps seeing family history in Europe as modern.
I found I have dna percents that act like smallest sign of guardian angels over family tree and memory to 1550s.
My dna result in my opinion is relatable to Veneto, its past to sailors, trade with pepper in Papua New Guinea, called Melano Polynesia population ethnicity ...only about 1.54% (0.80% average for N Italy) ...small but stands out to other areas. Not related to African by dna but are ancient group of hunter gatherers, ancestors to Australian indigenous people.
500 AD is believed start of "Italy" trade with Asia though in Israel... during time of King David....archaeologists found Se Asia bananas so maybe a thing since 1000 BC. Venice traded with Greece and Israel easily. Can upload dna Text file to Gedmatch and use MDLP K23B under admixture heritage. Then use spreadsheet button to see how different countries or their regions relate to each other. Have English German ancestry from 1700s US so finding Italy was surprise. But understand better with Venice using wool from England to make cloth to trade for pepper and pearls. 🎶⛵🌌🌅🐏
Ms. Vicky, lol, 1st of all regarding my last video post, you do not put a plastic bag on your head in the rain you may suffocate, lol, you hold a kitchen trash bag over your head in the rain to stay dry, lol, great recipes & as always dear souls are these pastagrannies & other family members, sorry but no recipes close in Appalachia but we do have ground corn called grits which is similar to polenta & add cheese sometimes to stir in the pot of grits & melt, so many great varieties of delicious cheese as well as pasta shapes there that we just cannot match, God Bless you all & please stay safe
hi Steve, I always think polenta is a blank canvas to which flavour is added. 🙂🌺 best wishes, Vicky
@@pastagrannies Ms. Vicky, thank you for your reply
Noooo! La polenta sul tagliere deve essere tagliata con il filo! Ah, tempi moderni. Circolava, forse ora non più, evidentemente, la storia di quella famiglia morta di fame, pur avendo la polenta ma mancando del filo per tagliarla. C'era anche la storia della polenta e dell'aringa: si dice che un'aringa venisse appesa davanti ad una lampada che ne proiettava l'ombra sul muro; i commensali, forniti di fetta di polenta, rigorosamente tagliata con il filo, la intingevano nell'ombra dell'aringa, nell'illusione di mangiare polenta e arenga, come usava dire qui da noi.
Grazie,Nemo; anche qui in Canada taglio la polenta con il filo… tradizione😊
Piaceva arenghe sotto sale, Mio Nonno Angelo, RIP ❤️
I love you too much Maria.