I met her once when I was in culinary school in New York at the Institute of Culinary Education. She taught a Sicilian cooking class. Very nice nice lady and a great cook!
Giovanna Bellia La Marca Gracie Mille Signora!! I’m working becoming a chef :). I had that class with you 10 years ago. It was a class on Sicilian cooking at ICE
Fantastica la cucina della provincia di Ragusa ,tra le quali Modica e Scicli sono le mie favorite .io sono di origine siciliana.un abbraccio alla tua nonna e chiedile di fare le Scaccie. Love from 🇧🇷
as a Indian pasta is not my staple food, we dont eat pork, beef neither an egg for that matter but i dont miss a single episode of Pasta Grannies, love to watch all wonderful ladies, their homes , know their background and culture its so amazing, and learnt a lot and use those tips and tricks in my own cooking and got appreciation from family as well as from customers so thank you Pasta Grannies
hi Soman, I am delighted to hear you are enjoying Pasta Grannies. There are quite a few recipes which fit your dietary guidelines - mostly vegetarian/vegan ones from southern Italy where cooks use durum wheat flour and water to make the dough. best wishes, Vicky
My grandparents came here from Sicily and I inherited the love of making fresh pasta! I LOVE making it!! Like she said, there's nothing better than making something this special for your family or friends! My specialty is making ravioli!!! It really brings the family together! Bon appetito! I gave birth to five children and my maiden name "Cinquemani" means Five Hands in Italian!
I enjoyed this longer format very much - I also love knowing that a normal Pasta Grannies is going to be short enough that I can watch it during a quick break and go back to what I was doing. I'd say use both!
hi Leslie - thank you. It's good to have a positive reaction to a longer video. At the same time it's the recipe and the signora who determines the length - which is usually shorter. 😊🌺 best wishes, Vicky
I made this yesterday and it is beyond delicious! I followed the recipe exact using Madeira Wine I had already and cubed country style ribs from my local meat market. I did not try her raviloi recipe yet as I had spincah cheese ravioli in the freezer I made recently so I used them. my family raved about the meal. The Ragu is to die for! Thank you Giovanna for sharing your recipe.
I could definitely see the Arabic/Saracen influence on Sicilian cuisine with this wonderful episode. Sicilia is such a wonderful crazy quilt of cultures and languages that came together to create a magical island. I so enjoyed our visit there!
hi Melvis, yes, the idea of sweetness popping up in savoury dishes remained after the Arabs left. The island is so interesting - I'm hoping to go back to the Trapani area in March to do some filming. best wishes, Vicky
how simple and lovely can that get? I got a real sense of how much women miss their homelands from that story of the citrus. you just can't get some things or proper substitutions. as much as they search and try. the combo of pork and sweet citrusy filling sounds wonderful. and such a family of readers!
Cara Signora Giovanna, è stato un piacere guardarla. Quel ragù con i cavatelli e quei ravioli sono una favola ! Un caro saluto da un italiano che vive in Germania. Le auguro tante belle cose, tanta salute e tanti bei piatti della nostra meravigliosa cucina italiana, che tutto il mondo ci invidia. 🇮🇹😊👋 PS: Complimenti oltre che per il suo perfetto inglese, anche per aver conservato la nostra bella lingua italiana !
Dear Giovanna, thank you so much for this outstanding lesson in Sicilian cooking. I want very much to try it. I wish I could learn at your side. Incidentally, you speak flawless English. I know it takes a lot of work to learn a language when you come to a country, even as a young person, as you did. Grazie!
To your comment in the notes, I appreciate the longer format, Vicky, particularly being able to learn some of Ms. La Marca's family story. Love the Italian Diaspora being represented in your series as well - and would welcome seeing/hearing from Italians who have resettled in other areas of the world should you find your travels taking you other places.
I also love the longer format. I suspect many of us watch these as a way to relax and wind down, and a longer video is perfect for that. Plus, I love hearing more from the grannies and seeing the steps in better detail. This dish looked SO GOOD, by the way. I didn't know what to expect when she said she was making sweet ravioli, but it looked AMAZING and I bet it tastes amazing too.
I made this yesterday. The combination sounded so delicious; I was mightily intrigued. We bought the very best meat from Bob's Market here in Santa Monica. The ragu cooked down to one of the most unctuous and best sauces I have had in a long time. In no small part was this due to the unique seasoning of allspice, nutmeg, clove and fennel...a heady combination in a savory dish on its own but then served with the sweet ravioli - the coupling was absolutely scrumptious. I made a very, very thin sfoglia. I could see the grain of my pasta-board through it. And I had drained the ricotta very well (bought at Bay Cities Deli, also here in Santa Monica - as deli ricotta was specified) so my filling was tight but not dry at all. There was no seepage. My error (there's always something) was that my cavatelli were too lumpen, if not exactly leaden. I rolled them too thickly and cut them too wide. Thinner and daintier would have resulted in better cavatelli. (Next time, next time.) The meat was transformed into such delicious morsels, so tender, and infused with that ragu - surprisingly moreish. Madame La Marca has provided a road map to one of the most interesting flavor combinations that my mouth has ever experienced. (And my mouth is 50-something and has tasted a thing or two...) One would expect such an inspired meal from the mind (and kitchens) of a great chef...but one can whip this up in one's own kitchen fairly easily. I suggest you give it a try. I am already anticipating the next time I make this dish and have already had requests for a repeat performance... 🌴🌴🌴
Bravissimo, Christopher! I could feel your enthusiasm and hear your taste buds singing! Now try a meatless sauce by starting with an onion gently browned in Extra Virgin Olive Oil. Add a can of whole, peeled, San Marzano tomatoes, half a can of water, the same spices, a Tablespoon of sugar and a Tablespoon of Capers in salt which have been first rinsed. (Do not use capers preserved in brine or vinegar). Simmer the sauce for 30-40 minutes.This sauce on Cavatelli is super delicious. No cheese needed. Buon Appetito!
@@GiovannaBelliaLaMarca Thank you so much Giovanna. (If I may use your first name.) I will make this recipe in the very near future. It sounds splendid. I also ordered some Stratto (from Ragusa) through an online source (Zingerman's) - it will arrive on Friday. I had never heard of it before your recipe. We have, as I mentioned, a very well-stocked Italian deli here in Santa Monica that features a good-sized selection (several aisles) of imported groceries. But Stratto they did not stock. I used Mutti Double Concentrated Tomato Paste for your recipe. But when I learned that 9 pounds of tomatoes go into each jar of Stratto, I had to try it. Thank you again for the additional recipe. It was very kind of you... 🌴🌴🌴
I forgot a very important ingredient for my Grandmother's "Spicy Tomato Sauce" which I described above: Hot Red Pepper Flakes and Salt which help give you the avalanche of flavors, sweet, salty, hot, and spicy, which bursts into your mouth as you enjoy this sauce on cavatelli or dried pasta. After the onion begins to brown add the Fennel, Allspice, Nutmeg, Cloves, and Hot Pepper Fakes and stir fry for a minute. Add the tomatoes, stir, bring to the boil, lower the heat, crush with a spoon or a potato masher, add Sugar, Salt and Capers, stir again, cover, and simmer for 30 minutes. If the sauce seems thin, simmer for another 10 minutes.
Noted Giovanna. When you said "the same spices" above I assumed you meant that salt and red pepper flakes, as well as the nutmeg, fennel, allspice and ground cloves, were to be added but the clarification is much appreciated. Again, I am anxious to try it. I just ordered your two cookbooks - from Amazon (of course) - I use Amazon, but I still don't like it - let's see where those books lead us...
This lady is a GEM. And so is this channel! I'm Sicilian (from another area though) and had never heard of this..but I'll take her word for...no problem!
She is fantastic and the way she gives us an oral history lesson makes the recipe even more precious! I loved here story of Italy and her Grandmother and Mt Etna, just divine! She could have her own show!
Taken & Love Giovanna’s classes in NY . Made this with my teenage Granddaughter today, trying to show her our Culture . She loved every minute and she ate it !! Brava 👏🏻 Giovanna Another wonderful Sicilian dish
We have been making ravioli since I was a small child. I loved seeing you make yours. For many years I lived in Lebanon NJ where I bought their ricotta all the time. I went right to the factory and purchased it. Love peeling that plastic off the top and eating the first few bites. Thank you for your videos. Xo
@@GiovannaBelliaLaMarca Grazie mille Giovanna, I am very blessed to live where the fires have not touched me or my family, but it is so distressing to see & hear the suffering of others, & the poor animals too. I pray every day for it to end.
What a lovely recipe made by a beautiful person in a gorgeous kitchen! I like her recipe for the pasta, as it’s easier to work with if you don’t have a stand mixer or pasta machine. I’m not a meat eater, but I’ve made her sauce with a variety of meaty-textured mushrooms, and it’s wonderful. It actually works well with the sweeter ravioli. It makes delicious dish, so thank you so much Giovanna!
I have that tool to make those noodles with ridges and never knew how to use it. Thank you so much. My next adventure along with your ravioli. Thank you for taking the time to show us.
Giovanna - this is a great dish! I was impressed when she started speaking in English (as you wouldn't expect that from a Sicilian lady, really).... Then I realised she actually lives in New York! 🤣 Italians do it better in the kitchen - brava Giovanna! Ciaoooooo from the ITALIAN FOOD BOSS💪💪🇮🇹🇮🇹
Ciao, Bella! Rose and I are enjoying your wonderful, instructional masterpiece . We are so proud of you and honored to have enjoyed so many delicious meals, lovingly prepared by you in your beautiful "Kitchen on the Cliff". Who are we? We are the ladies on the apron!
Giovanna an absolute genious!!!!! I adored this video. The filling of this ravioli reminded me of the filling of the canoli , ricotta sugar and Orange ☺️💕
I love all the Grannies that live in Italy but I do also really appreciate one that speaks English and does such a great job of explaining techniques. It makes some things much clearer to me. I must confess I've become so enamoured of the Pasta Grannies videos, I've ordered an European rolling pin, a gnocchi board, a ricer and bought a manual food mill today! I've already got my Mom's large, vintage pastry board. Winter and a possible COVID lockdown are coming and I'm ready! lol
The length is perfectly fine. Any length is fine. I'm in no rush. 😊 I'm sure not all the grannies are as articulate about the particulars as this woman, and a lot might be too shy for longer lengths but I'm sure they have a lot of stories to tell too.
@@GiovannaBelliaLaMarca That's so nice of you to reply ! My grandmother was born in 1884 in Alacara Sicily and came her to the states in 1909, got her wings in 1972. I so miss her sweet smile and Good Food !!! :} Stay Safe out there and Thank You for Sharing ! I can smell the Goodness of your kitchen !
Thank you pasta Grannie 😘 I spent the day making ravioli! First time making without a "mold" came out amazing! You made this look easy:) today I filled with sausage, tomorrow I will attempt your ricotta with the orange.. my freezer is now full of ravioli for guests 😋
I love this recipe and her story of her parents coming here. I keep thinking how interesting she would be to have a conversation with. She reminds me of my great aunt. ❤️
Mrs. Vicky, another great recipe & looks delicious. What a sweet lady, & for some reason someone is being rude in a post(s) because she has moved to America, this is original Sicilian food no matter where it is cooked. I'm hoping your recently new sub, Mrs. Shereen may be able to recruit some more subs/ viewers for this recipe site as you & the pastagrannies deserve it. God Bless you all.
hi Steve, I deleted the post 😊 I am always grateful for new and continuing subscribers - thank you for your interest in it! Until next week, best wishes, Vicky
Staying safe at home gives us and our neighbors in Canada a chance to read, to listen to music and to cook. Thank you, Indira, let's be grateful for our good health!
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I met her once when I was in culinary school in New York at the Institute of Culinary Education. She taught a Sicilian cooking class. Very nice nice lady and a great cook!
Thank You, Jawad, and good luck in your chosen profession!
Giovanna Bellia La Marca Gracie Mille Signora!! I’m working becoming a chef :). I had that class with you 10 years ago. It was a class on Sicilian cooking at ICE
Institute of Culinary Education hmmm so, your teacher is the famous Frank Proto?
@@GiovannaBelliaLaMarca I could’ve sworn you were a Jew
@@jawadmaniaci91 Your a LIAR....geez
That’s my Nonna!!! Mi ha insegnato tutto nella vita. Bacioni 🥰🥰🥰 Her new TH-cam channel is th-cam.com/channels/MDxYdV4-06rR2AZgBJo5hQ.html
Grazie Mille Francesca Cara. Francesca and Felice made me a Grannie and Vicky & Charlie made me a Pasta Grannie!!!
Liar, she's mine! (Well I wish...) lol
It didn’t occur to me that I can try to get my nonna on here too
@@GiovannaBelliaLaMarca Delightful.
She is such a wonderful teacher!
I love that you guys are doing Italian-American grannies too!
Fantastica la cucina della provincia di Ragusa ,tra le quali Modica e Scicli sono le mie favorite .io sono di origine siciliana.un abbraccio alla tua nonna e chiedile di fare le Scaccie. Love from 🇧🇷
Detto Fatto: th-cam.com/video/I0v_v6PJPEM/w-d-xo.html
Yes!
I agree! 😁
She is from Italy, moved to New York
I love this one! I love how this woman talks about everything and explains everything! And the meat sauce looks wonderful.
Thank You, Debra; I appreciate your your comments!
as a Indian pasta is not my staple food, we dont eat pork, beef neither an egg for that matter but i dont miss a single episode of Pasta Grannies, love to watch all wonderful ladies, their homes , know their background and culture its so amazing, and learnt a lot and use those tips and tricks in my own cooking and got appreciation from family as well as from customers so thank you Pasta Grannies
hi Soman, I am delighted to hear you are enjoying Pasta Grannies. There are quite a few recipes which fit your dietary guidelines - mostly vegetarian/vegan ones from southern Italy where cooks use durum wheat flour and water to make the dough. best wishes, Vicky
"If you can't drink it, you don't use it in cooking."
you gotta catch it first
Words to live by!
Amen to that.
Fish Sauce has entered the chat.
That old bag knows what she’s talkin about! New York strong 💪🏼
I loved this so much that I went on Amazon and purchased her cookbook and a few tools I will need to make this. Thank you, you're a lovely lady.
Thank You Very Much Debra. Buon Appetito!
My family is from Sicily as well and one of my aunts would always talk about how beautiful the fruits and vegetables were there! 😊
Hi Mary Jane, my mother and your Aunt knew what they were talking about. The soil and the sun gave everything incomparable flavor.
My grandparents came here from Sicily and I inherited the love of making fresh pasta! I LOVE making it!! Like she said, there's nothing better than making something this special for your family or friends! My specialty is making ravioli!!! It really brings the family together! Bon appetito! I gave birth to five children and my maiden name "Cinquemani" means Five Hands in Italian!
That's so beautiful and symbol of your name too
Giovanna, is Buon appetito not Bon Appetito :)
@@fiorinamartucci oh thank you for the correction! Buon appetitio!!!
Loved this video-Giovanna's commentary was fabulous so it was interesting throughout. What a fantastic channel!
Naomi Silver I definitely agree! She was great! ❤️
I enjoyed this longer format very much - I also love knowing that a normal Pasta Grannies is going to be short enough that I can watch it during a quick break and go back to what I was doing. I'd say use both!
hi Leslie - thank you. It's good to have a positive reaction to a longer video. At the same time it's the recipe and the signora who determines the length - which is usually shorter. 😊🌺 best wishes, Vicky
OMG!!! Joy amplified ❤❤❤ My mouth is watering watching Giovanna plate this scrumptious meal!! JOY!!!!!!😊
I made this yesterday and it is beyond delicious! I followed the recipe exact using Madeira Wine I had already and cubed country style ribs from my local meat market. I did not try her raviloi recipe yet as I had spincah cheese ravioli in the freezer I made recently so I used them. my family raved about the meal. The Ragu is to die for! Thank you Giovanna for sharing your recipe.
Your enthusiasm is my reward!
Italian cuisine is the best... for me.... glorious food with no complications... simple yet divine...
AMEN!
Wow she is stunningly well spoken
That's because she lives in USA for her whole life lol
Thank You, Ryan
@@morishogo144 I don't think so, she lived in Ragusa, Sicily in her childhood. Also she would not be able to pronounce Italian words with an accent.
She stated she came to the US when she was ten. She’s bilingual, I’d say.
I love how you can hear both an American and Italian accent together as she speaks English
She is an excellent teacher!
Thank You, Amy!
I could definitely see the Arabic/Saracen influence on Sicilian cuisine with this wonderful episode. Sicilia is such a wonderful crazy quilt of cultures and languages that came together to create a magical island. I so enjoyed our visit there!
hi Melvis, yes, the idea of sweetness popping up in savoury dishes remained after the Arabs left. The island is so interesting - I'm hoping to go back to the Trapani area in March to do some filming. best wishes, Vicky
True that. We use raisin in savoury dishes and mix sweet and bitter as well
I love Giovanna's channel. She is inspiring and fun to watch. I can't wait to try this. Orange and pork sound delicious!
Thank You, Crystal!
how simple and lovely can that get? I got a real sense of how much women miss their homelands from that story of the citrus. you just can't get some things or proper substitutions. as much as they search and try. the combo of pork and sweet citrusy filling sounds wonderful. and such a family of readers!
I appreciate your comments and observations. Thank You!
I loved the longer format and your inclusion of Italian Americans and Sicilian Americans! Thank you!
It's interesting how traditions are held dear!
I love how well educated she is. She's amazing.
Thank You very much!
This lovely woman reminds me of every Grandma I’ve ever loved!
Thank You, Lynda!
Cara Signora Giovanna, è stato un piacere guardarla. Quel ragù con i cavatelli e quei ravioli sono una favola ! Un caro saluto da un italiano che vive in Germania. Le auguro tante belle cose, tanta salute e tanti bei piatti della nostra meravigliosa cucina italiana, che tutto il mondo ci invidia. 🇮🇹😊👋
PS: Complimenti oltre che per il suo perfetto inglese, anche per aver conservato la nostra bella lingua italiana !
Grazie Mille, é un vero piacere far conoscere la nostra cucina in tanti paesi.
Dear Giovanna, thank you so much for this outstanding lesson in Sicilian cooking. I want very much to try it. I wish I could learn at your side. Incidentally, you speak flawless English. I know it takes a lot of work to learn a language when you come to a country, even as a young person, as you did. Grazie!
Prego. I was 10 when I came, I imitated the good English I heard, and I learned through total immersion.
She is such a wonderful teacher. Her grand children are so lucky to have her.
Thank You, Nigel, I appreciate the complement!
She's delightful! Love the rolling pin.
A beautiful and practical gift from Dr. Steven Sacco my dear Son-in-Law!
To your comment in the notes, I appreciate the longer format, Vicky, particularly being able to learn some of Ms. La Marca's family story.
Love the Italian Diaspora being represented in your series as well - and would welcome seeing/hearing from Italians who have resettled in other areas of the world should you find your travels taking you other places.
I also love the longer format. I suspect many of us watch these as a way to relax and wind down, and a longer video is perfect for that. Plus, I love hearing more from the grannies and seeing the steps in better detail. This dish looked SO GOOD, by the way. I didn't know what to expect when she said she was making sweet ravioli, but it looked AMAZING and I bet it tastes amazing too.
I'm delighted that some of us who immigrated are represented as well!
Grande Nuccia: la tua cucina è sempre varia e appetitosa. Viene voglia di venire a cena da te! Bacioni
Carissimo Giovanni, saresti sempre ben venuto!
She is lovely and a great cook. I can’t imagine eating ravioli containing sugar and orange peel. I prefer savory.
hi Bonnie, try just the orange zest (but still no cheese) as ricotta is quite sweet anyway 😊 best wishes, Vicky
Pasta Grannies Thank you!!
This channel calms me so much, a state I haven't been in for a long time. Thank you.
That's a good outcome! I'm glad.
I made this yesterday. The combination sounded so delicious; I was mightily intrigued. We bought the very best meat from Bob's Market here in Santa Monica. The ragu cooked down to one of the most unctuous and best sauces I have had in a long time. In no small part was this due to the unique seasoning of allspice, nutmeg, clove and fennel...a heady combination in a savory dish on its own but then served with the sweet ravioli - the coupling was absolutely scrumptious. I made a very, very thin sfoglia. I could see the grain of my pasta-board through it. And I had drained the ricotta very well (bought at Bay Cities Deli, also here in Santa Monica - as deli ricotta was specified) so my filling was tight but not dry at all. There was no seepage. My error (there's always something) was that my cavatelli were too lumpen, if not exactly leaden. I rolled them too thickly and cut them too wide. Thinner and daintier would have resulted in better cavatelli. (Next time, next time.) The meat was transformed into such delicious morsels, so tender, and infused with that ragu - surprisingly moreish. Madame La Marca has provided a road map to one of the most interesting flavor combinations that my mouth has ever experienced. (And my mouth is 50-something and has tasted a thing or two...) One would expect such an inspired meal from the mind (and kitchens) of a great chef...but one can whip this up in one's own kitchen fairly easily. I suggest you give it a try. I am already anticipating the next time I make this dish and have already had requests for a repeat performance... 🌴🌴🌴
Bravissimo, Christopher! I could feel your enthusiasm and hear your taste buds singing!
Now try a meatless sauce by starting with an onion gently browned in Extra Virgin Olive Oil. Add a can of whole, peeled, San Marzano tomatoes, half a can of water, the same spices, a Tablespoon of sugar and a Tablespoon of Capers in salt which have been first rinsed. (Do not use capers preserved in brine or vinegar). Simmer the sauce for 30-40 minutes.This sauce on Cavatelli is super delicious. No cheese needed. Buon Appetito!
@@GiovannaBelliaLaMarca Thank you so much Giovanna. (If I may use your first name.) I will make this recipe in the very near future. It sounds splendid. I also ordered some Stratto (from Ragusa) through an online source (Zingerman's) - it will arrive on Friday. I had never heard of it before your recipe. We have, as I mentioned, a very well-stocked Italian deli here in Santa Monica that features a good-sized selection (several aisles) of imported groceries. But Stratto they did not stock. I used Mutti Double Concentrated Tomato Paste for your recipe. But when I learned that 9 pounds of tomatoes go into each jar of Stratto, I had to try it. Thank you again for the additional recipe. It was very kind of you... 🌴🌴🌴
May have to film you make this Giovanna 😊🌺 best wishes, Vicky
I forgot a very important ingredient for my Grandmother's "Spicy Tomato Sauce" which I described above: Hot Red Pepper Flakes and Salt which help give you the avalanche of flavors, sweet, salty, hot, and spicy, which bursts into your mouth as you enjoy this sauce on cavatelli or dried pasta. After the onion begins to brown add the Fennel, Allspice, Nutmeg, Cloves, and Hot Pepper Fakes and stir fry for a minute. Add the tomatoes, stir, bring to the boil, lower the heat, crush with a spoon or a potato masher, add Sugar, Salt and Capers, stir again, cover, and simmer for 30 minutes. If the sauce seems thin, simmer for another 10 minutes.
Noted Giovanna. When you said "the same spices" above I assumed you meant that salt and red pepper flakes, as well as the nutmeg, fennel, allspice and ground cloves, were to be added but the clarification is much appreciated. Again, I am anxious to try it. I just ordered your two cookbooks - from Amazon (of course) - I use Amazon, but I still don't like it - let's see where those books lead us...
She makes it look so easy!!! Making homemade dough is not easy ! These women are strong tough cooks !
Yes, we have enough practice that each step is second nature. But, anyone who wants to can learn. Thanks, Sarah!
She’s so humble! And it’s true everything tastes better when it’s from home.
Thank you, Ivan, nothing beats home cooking!
Elegant woman
I love her style
Loves from turkey🌷
Thank you for your welcome greetings from Turkey!
I bet her pasta is a Golden Experience.
I clicked this video hoping to see an Jojo reference, and you didn't disappointed me
ah yes, the sad anime man refuge
I loved the longer video with the extra stories etc. it was the perfect length. Giovanna was wonderful.
Thank You, Ashley
I just rewatched it, Giovanna. You’re a great teacher.
My favorite is Italian sausage cooked in sauce. My Grandparents from my Dad side came from Sicily Palermo
Thank you Giovanna! I love watching you cook and listening to your stories. They warm the heart.♡
Thank You!
Signora Giovanna gave me my Arthur Ave. Tour a few years ago. Wonderful Lady. God Bless her!
Thank you so much, Charles, Arthur Avenue is the real Little Italy in The Bronx, and it deserves a special trip!
This lady is a GEM. And so is this channel! I'm Sicilian (from another area though) and had never heard of this..but I'll take her word for...no problem!
We protect our local recipes and traditions so when you go from one region to another you always discover something new and wonderful!
This is an invaluable contribution to the world.
Thank You So Much!!!
OMG! This Italian lady exudes class and is so un pretentious about her cooking skills which are really outstanding.
Thank you!
Her kitchen is my dream. There's so much thought and experience in the placement of all decor, furniture, and other items.
The kitchen is the place of comfort, creativity, hospitality and sharing!
The pasta grannies are lovely. May they live long.💖
Much love
The Pasta Grannies in Italy are a National Treasure and i love to watch the videos over and over!
She is fantastic and the way she gives us an oral history lesson makes the recipe even more precious! I loved here story of Italy and her Grandmother and Mt Etna, just divine! She could have her own show!
Thank you, Shannon!
Giovanna is a wonderful lady! Great recipe Vicky! Sugar and orange.. nice twist! 👍👍👍💕💘
Unusual but delicious!
Taken & Love Giovanna’s classes in NY . Made this with my teenage Granddaughter today, trying to show her our Culture . She loved every minute and she ate it !! Brava 👏🏻 Giovanna Another wonderful Sicilian dish
That's great to hear - Giovanna is an excellent teacher. Did you know she has her own TH-cam channel? best wishes, Vicky
@@pastagrannies grazie Vicki. I do know she has a TH-cam channel. I also watch hers and love both yours and her channels RoseAnn
We have been making ravioli since I was a small child. I loved seeing you make yours. For many years I lived in Lebanon NJ where I bought their ricotta all the time. I went right to the factory and purchased it. Love peeling that plastic off the top and eating the first few bites. Thank you for your videos. Xo
Extraordinary. Giovanna is magical. Another winning episode. I’m truly enjoying the extended episodes that include the making of sauces.
Thank you, I appreciate your comments!
Is anybody else SERIOUSLY CRUSHING ON THIS OLD WOMAN?!?!
You put a smile on my mature face!
Watching again! I love Giovanna! She is delightful and so interesting. I wish I lived near her to hear all her stories!
Thank you, Debra, I appreciate your interest!
I recently discovered this channel & I love it! 😊 Thank-you for bringing some Italy into my life in Australia! 😁
I hope that the fires have not touched you and your family. I have cousins in Australia, and my thoughts are with all of you.
@@GiovannaBelliaLaMarca Grazie mille Giovanna, I am very blessed to live where the fires have not touched me or my family, but it is so distressing to see & hear the suffering of others, & the poor animals too. I pray every day for it to end.
Good idea to use the potato masher to pulverize the sauce. Delicious!
It mashes tomatoes as well as potatoes perfectly every time!
This is one of my favorite episodes!!! Beautiful lady!!
Thank you, Carla, for your kind words!
That was a lovely presentation Giovanna I enjoyed watching and learning.I hope to see more of your videos.
Thank You Marcia! Enjoy the New Year in Good Health and Harmony.
Thank You Marcia - from one passionate cook to another.
I love her explanations throughout! So clear and informative!
My teaching career made me a good communicator. Thank you.
I love her, she's fabulous
Thank You very much, Alyssa!
Everything she says about Italy's tasteing better , is true.
It's the relentless sun, the clear water and the volcanic soil! Thank You, Donna.
@@GiovannaBelliaLaMarca , your so welcome , and you are right, im Italian, i think Italy is one of the most beautiful country, Thank you , friend.
Besides loving the recipe and her, love the kitchen, typical Italian ❤️
The kitchen is the hearth of the house!
It's always a joy watching your recepies🥰🥰
Thank you!
Looks delicious! A great recipe and lesson!! Lovely lady!
It is delicious, and you needn't do all of it at once; the sauce is wonderful with any dried pasta as well!
Wonderful! Very well spoken woman.
I appreciate your comment! Thank You, Anthony,
My family name is Ragusa. I loved this video.
I wonder if your family came from the city. Have you ever visited Ragusa? You would love the scenic beauty and the food!
What a lovely recipe made by a beautiful person in a gorgeous kitchen! I like her recipe for the pasta, as it’s easier to work with if you don’t have a stand mixer or pasta machine. I’m not a meat eater, but I’ve made her sauce with a variety of meaty-textured mushrooms, and it’s wonderful. It actually works well with the sweeter ravioli. It makes delicious dish, so thank you so much Giovanna!
Thank you for your kind words! Mushrooms are a great meat substitute and the sauce is rich and flavorful.
The ravioli filling is so intriguing.Thank you for this great little treasure.
Delicious too. Try it!
I have that tool to make those noodles with ridges and never knew how to use it. Thank you so much. My next adventure along with your ravioli. Thank you for taking the time to show us.
I'm so glad that you're eager to do it. You will love making them and then enjoying the raves!
Giovanna - this is a great dish! I was impressed when she started speaking in English (as you wouldn't expect that from a Sicilian lady, really).... Then I realised she actually lives in New York! 🤣
Italians do it better in the kitchen - brava Giovanna!
Ciaoooooo from the ITALIAN FOOD BOSS💪💪🇮🇹🇮🇹
Italian Food Boss "Italians do it better in the kitchen" LOL!
A C And that's not even a joke!! 🤣
Frazzox 😀😀😀
she came to the USA at ten years old of course she speaks English ,probably knows more English than Italian
Greetings from Tirol/Austria to New York.
Thank you fro your welcome greetings from Tirol!
Ciao, Bella! Rose and I are enjoying your wonderful, instructional masterpiece . We are so proud of you and honored to have enjoyed so many delicious meals, lovingly prepared by you in your beautiful "Kitchen on the Cliff". Who are we? We are the ladies on the apron!
You’re famous too Emme! 🤣
I treasure my apron with the photo of the three of us. Thank you Emme and Rose!
I just made this Ragu... it is soooooo delicious!!! My family loved it! Next...the ravioli.
I hope that you've made the ravioli to couple with your Ragú!
@@GiovannaBelliaLaMarca I'm making it again tonight!!!!
I'm trying to find a ricotta strainer too.
Any sieve or strainer over a bowl and placed in the refrigerator will serve the purpose.
The handstyle of making pasta noodles is an invaluable part of Sicilian cultural heritage.
Yes it is; we learn it as young children and it becomes second nature!
Wow..yum. I love the orange rind and sugar in the cheese mix..nice.
It's as good as it sounds!
Congratulations, mia cugina! What an amazing video!
Grazie mille Cousin Jeff La Marca!
The view from her house is amazing.
Thank You!
I like that the video is longer than usual, keep it up like this 😉
I appreciate your suggestion.
I love watching her make pasta.
It's always fun to watch someone who has done something long enough that it's second nature!
Loved the longer video!
I will pass you comment on; thank you.
Giovanna an absolute genious!!!!! I adored this video. The filling of this ravioli reminded me of the filling of the canoli , ricotta sugar and Orange ☺️💕
Ricotta is so versatile that you can make sweet and savory dishes with equal ease and success.
Such an impressive lady. So knowledgeable.
Her family must be proud.
Greetings from Israel 🇮🇱
Thank You, and my regards to Israel.
Just Brilliant, this was lovely x
Thanks Bex!
This is the next recipe I want to try. I adore ragu and ricotta.
An excellent winter recipe especially when we have more time at home as we do right now!
I love all the Grannies that live in Italy but I do also really appreciate one that speaks English and does such a great job of explaining techniques. It makes some things much clearer to me. I must confess I've become so enamoured of the Pasta Grannies videos, I've ordered an European rolling pin, a gnocchi board, a ricer and bought a manual food mill today! I've already got my Mom's large, vintage pastry board. Winter and a possible COVID lockdown are coming and I'm ready! lol
You certainly seem ready! Enjoy and joyfully share everything you make.
The length is perfectly fine. Any length is fine. I'm in no rush. 😊 I'm sure not all the grannies are as articulate about the particulars as this woman, and a lot might be too shy for longer lengths but I'm sure they have a lot of stories to tell too.
Yours are all good points, thank you.l Also Giovanna speaks English which makes it easier to engage with than subtitles. best wishes, Vicky
This lady is preaching straight up truth about Sicilian produce. I was there last summer for 2 weeks and it's like no other place on earth.
Sicily is gifted by nature with perfect weather, reliable sunshine and fertile soil, so what we grow is full of flavor!
Yum. Nonna had me at sugar and orange rinds! Great vid!
The traditional flavors are still the best!
Oh My ! My Mouth is Watering ! Reminds me of my Sicilian Nanna's Pork Neck Bone Sauce !
I'm sure that your Nonna's sauce is memorable and was delicious
@@GiovannaBelliaLaMarca That's so nice of you to reply ! My grandmother was born in 1884 in Alacara Sicily and came her to the states in 1909, got her wings in 1972. I so miss her sweet smile and Good Food !!! :} Stay Safe out there and Thank You for Sharing ! I can smell the Goodness of your kitchen !
Thank you pasta Grannie 😘 I spent the day making ravioli! First time making without a "mold" came out amazing! You made this look easy:) today I filled with sausage, tomorrow I will attempt your ricotta with the orange.. my freezer is now full of ravioli for guests 😋
Wonderful Maya, you will be the hostess with the mostest with your delicious ready made ravioli!
I love this recipe and her story of her parents coming here. I keep thinking how interesting she would be to have a conversation with. She reminds me of my great aunt. ❤️
Thank you Kitty, our lives are enriched by our experiences!
Her house is gorgeous!!!!!!
Thank you so much!
I really enjoyed watching her make her delicious pastas ❤️🙏
Thank you very much!
Oh, my. Excellent. I want to meet that family.
Thank You, Nick!
I imagine those bookcases are filled with cookbooks. She is very instructive.
Yes, in the kitchen they are cookbooks!
Just found this channel great love it i am also from ragusa
I recognized your name as one fromRagusa!
Mrs. Vicky, another great recipe & looks delicious. What a sweet lady, & for some reason someone is being rude in a post(s) because she has moved to America, this is original Sicilian food no matter where it is cooked. I'm hoping your recently new sub, Mrs. Shereen may be able to recruit some more subs/ viewers for this recipe site as you & the pastagrannies deserve it. God Bless you all.
hi Steve, I deleted the post 😊 I am always grateful for new and continuing subscribers - thank you for your interest in it! Until next week, best wishes, Vicky
@@pastagrannies ty Mrs. Vicky, it was rude of them, & this is a family friendly food site
It's 11pm and I would love to sit down to your delicious dinner, Giovanna! It smells and looks delicious1
Brava. so informative!
Hi Kate, there's nothing better that an impromptu midnight pasta with friends!
Signiora Giovanna, wishing you and your Family in Ny York and in Italy long life, and to overcome this Crisis we are all in. Saluti da Canada.
Staying safe at home gives us and our neighbors in Canada a chance to read, to listen to music and to cook. Thank you, Indira, let's be grateful for our good health!
This looks absolutely delicious thank you for the incredible recipe! So priceless and made with love ❤️❤️❤️
You cook for the people you love!
I can't wait to try this. Thank you
You will enjoy the process and you will love the finished dish!
Loved it! Great video!
Thank You Savannah!
I love this lady.
Tank You, Joe!