I'm a Brit with an Italian grandma who is still healthy and strong at 89, these videos are just lovely and wholesome and full of tasty food, just like my childhood with my nonna. Grandmas are the best.
Reminds me on medieval recipes. They did not shy away from mixing sweet and savoury with different spices and herbs. The most uncommon I tried was fish baked with a topping of ginger bread crumbs and herb mix soaked in butter and it was delightful.
Exactly. Also Mantua -style pumpkin tortelli contains amaretti cookies and quince jam in the filling. And in Tuscany some recipes have the feature of sweet/savoury taste (f.e. wildboar with chocolate)
Yeah that's what I was thinking. From the Roman era through the Middle Ages and into the Renaissance there was less of a clear division between sweet and savory. We didn't really get that (at least in Western Europe) until maybe the latter half of the 1600s at the very earliest.
@@rlt94 I wonder if that's because sugar was far too expensive for common folk in Europe until around the 1700s, and so there was less of a large distinction between sweet and savory until that point. Sweeteners being the stuff of royalty, while the serfs had fruit and occasional honey if they were lucky.
OMG FVG in my heart! That "Spolert"! (the old wooden stove), how much Polenta it must have cooked! I love how slow she speaks and ponders every word - she surely is a first-language Friulian speaker (of the Carnian dialect). We people from other parts of Friuli call them cjarsons with a "ch" sound like "cheese". Very moreish recipe indeed, even by cjarsons standards. In Friuli we also eat potato dumplings filled with small plums or abricots as main and not as dessert (contrary to our neighbours the Austrians who eat them as dessert)
I'll agree the combination of ingredients is unusual, but as a granny---she's so adorable! "I'll keep making them this way until someone tells me they don't like them!" They wouldn't dare!
I could not get my head around this recipe. I kept wanting to eat each ingredient on its own. I would like to taste these and appreciate how much work went into making them. A thousand!
Olimpia's a sweetheart but halfway through making the filling I gave up trying to guess what could be coming next and just went along for the (very wild) ride... they look very intriguing and I'd love to try them but I think they might be an acquired taste if you don't grow up with them.
I could watch these wonderfully talented Nonnas & Nonnos all day….true perfectionists who should be so proud of their delectable creations. Love these videos
🥰 I love these Italian women. I'll be heartbroken if I live to see this culture die out. Pasta grannies forever 💕 I can't dare to venture into trying to make this recipe on my own. I really wish I could taste a plate (or two 😋) before I try to prepare this myself
I just love your channel, watching these women cook is so wonderful. Actually have been brought to tears by the love these ladies put into their cooking.
Thanks for sharing this very rare kind of pasta! It's actually not that uncommon to find semi-sweet fillings in ravioli, like pumpkin and amaretti in Tortelli Mantovani (from the beautiful city of Mantova, you may want to check it out!). Greetings from Treviso!
Salve Lorenzo, I'm glad you appreciated this pasta. Mantova is on my list of places we must visit, don't worry. And what a beautiful city you live in... 🙂🌺best wishes, Vicky
I don’t know if y’all say this in Europe but in Southern America, we would say “she put in everything but the kitchen sink!” Lovely video; I thoroughly enjoyed it!
I’m amazed how many videos are of simple pasta with a sugo or tomato sauce, while so many others are of extremely unusual dishes like this one. Made me think of the sweet ricotta pasta served in a fish broth from an older episode.
How very interesting this was to watch, very unusual and I would have expected see something like this in Sicily because of the Arab influence hence the mixing of sweet and savoury as you find especially in Morocco. Olimpia worked very hard and I for one am very grateful to see and to learn about this, next is to try it! thank you Olimpia. Ramon.
I must say that I too, as an Italian, find the mixture of ingredients a bit strange (it's the first time I've seen a dish like this). But there we are close to the Austrian border and perhaps it is something that is closer to Austrian cuisine than to Italian one. I don't really see it as a "typical Italian" dish. But regional cuisines, especially those bordering other nations, always hide surprises ! :)
That gradient between sweet and savory you see in some hyper-regional Italian dishes definitely harkens back to the Renaissance era and the Middle Ages.
That's a wild, kind of out there recipe. Would love to have tried that filling, because my palate has nothing to relate it too. It was funny to see such an exotic combination of ingredients wind up looking like the rather bland pieroghi.
Don't worry, cjarsons are not bland to taste. Have you ever tried eating cheese with honey (a popular antipasto here in Le Marche) or quince paste, or eaten tortelli di zucca with amaretti biscuits also included? It's that kind of idea. 🙂🌺 best wishes, Vicky
Ms. Vicky, Ms. Olympia is a dear soul as are all of the pastagrannies, wow that is a very unique recipe & I have never heard/seen that before, nothing even close in Appalachia, however biscuits are a huge staple here & although they are mostly made from scratch they are used for chicken & dumplings( dough pulled in chunks & boiled til they float), but mostly just biscuits & the fave here is with real butter & real honey inside a finished split biscuit & very simple. I would like to try her ravioli's. A funny story, 1 elderly man said " I do not know how a brown/ black & white cow can eat green grass, give white milk & it be churned into yellow butter, lol, some folks still churn their own butter, unless in a pinch canned biscuits are a Cardinal sin here. God Bless you all & please stay safe
hi Steve, funny story 🙂 the word 'biscuit' is used differently here in the UK. What you mean by biscuits we call scones, and biscuits for the Brits are what you call cookies - the snappy kind. 🙂🌺 best wishes Vicky
I've only just found this channel and realised it will be the perfect way to brush up on my Italian, which has been languishing for two years now. :-) (I learned in my previous job and now I don't use it and don't have the time.) I'm just a beginner, and quite aside from the astonishing recipe, I loved Olimpia's very clear pronunciation!
I would really like to try those! I have a very good sense of taste, and usually I can read a recipe and imagine the result. I don't feel like I even have a clue what those taste like. I can see why they are only for special occasions, though. What an ingredient list! My hands hurt just thinking about crimping a thousand of them.
Cjarsons can be found only in this small area of north-east of Italy called Carnia and they doffer from town to town: some of them may have also some jam mixed in the filling, others may have more herbs.
I'm not from a cjarsons making area as I come from the hills but my husband is from Cercivento, just a couple of km away from Sutrio. In Cercivento, cjarsons are made with ricotta, nuts, herbs and raisins with some cinnamon but no biscuits! After being put in a plate they are covered in grated smoked ricotta and then brown butter is poured over the plate. Literally every village has its version, I think there are 50 different documented recipes and each village thinks the other versions are heresy (as it usually happens) 😅 I personally prefer savourier versions as I'm not a fan of sweet flavours. It is absolutely a pantry-emptying kind of dish, much like Frico.
there are so many ingredients in this i'm floored! it reminds me very distantly of a chinese new year dish my family makes that also has like 10-12 ingredients, but the flavor profile is definitely not so varied haha.
Good, but in my village we also add capers, celeriac (only the root, for texture), red bell peppers, liquorice, a GOOD amount of ground nutmeg, a couple of cloves, some chanterelle mushrooms (caps only, KEEP THE STEMS FOR A GOOD JUHA!!), some horseradish for a kick, a little gorgonzola (same), a few kiwis, and a couple of shattered Ricolas (sea-buckthorn flavor). And a splash of maraschino. Voilà!
such an interesting recipe - very complex flavor profile. also, how many stoves does she have? rotfl. - love the channel - oh, and me running to google to learn everything about these rotfl
Hi Vicki. I have a question about something that is shown in most of your intros. There is a grannie placing stripes of pasta over the rim of a very large dark bowl I guess to dry. I believe I have watched almost all your videos as I am an avid fan but I don't believe I ever saw a video with this grannie. Did I miss it?
hi Linda, Interstellar must be a long term fan, because we filmed this back in 2016 - it was one of our first videos (so it's very short). ruclips.net/video/rRVVlvnqXP8/видео.html 🙂🌺 best wishes, Vicky
That is the strangest thing I’ve ever seen on Pasta Grannies!!! All that cinnamon!!!! Onion? Jam? Cheese? Sugar? Very weird!!!!!! I wonder what they tasted like???
I love coming across 'unusual' (because cjarsons are normal in Carnia) pasta dishes; Italy has such diversity. At the one end of the country, Sicilians add sugar and raisins to sardines, thanks to North Africa, and up in Friuli, thanks to Austria, folks mix savoury and sweet in a different way. 🙂🌺 best wishes, Vicky
Dang, there's a lot going on in that filling...I imagine it tasting like Brunost with herbs in a very mediaeval way. I don't think I'd ever get all that together to make it unless stranded out on an excavation somewhere, but gosh I'd take up the offer if anyone asked if I'd like a plate with butter for sauce! Also you're very kind to the Americans, explaining what a biscuit is, what an aubergine is and so on, they never do that for Europeans (lucky if you get metric measures in the descriptions, even). These would be direly soggy if made with actual cookies.
@@schmuhf okey ty well im gonna check it out 2morrow, because i have been in that situation befor with a book, that they couldnt find or even get it here in denmark, and seriously really want this cooking book because many of those dished they make in the videoes OMFG my mouth is running like a waterfall and my stomack sounds like thunder hehe. And i love italian food
hi Lisa, it's usual but not bizarre. Softened onion is quite sweet and it adds a background savoury note (remember it's only half for a generous quantity of other ingredients). It is the influence of being close to Austria with its different use of spices and combining sweet and savoury elements. It is the wonder of Italy's culinary diversity! 🙂🌺 best wishes, Vicky
Provare per credere....sono buonissimi. Io sono il figlio e ci faceva questi specie di ravioli da quando ero piccolo. E' un piatto tipico di tutta la Carnia ed il Friuli Venezia Giulia.
I am sure it is delicious, but this recipe sounds like something a kid who has never cooked before would put together based on the assumption that if the ingredients are good on their own, then they must be even better together.
It's the gastronomic influence of the Austrian Absburgs Empire. This mixture of sweet, savory and spices. In Italy there's a lot of plates Like that: potato gnocchi with butter, sugar and cinnamon or pumpkin and amaretto filled ravioli. Weird, unusual but interesting!
@@chiarastroppolo4199 ‘Tortelli di zucca’ I can deal with, but these dishes from the far north are very strange. ‘Vorrei restare nell’Emilia-Romagna per mangiare!’
@@chiarastroppolo4199 i would say that pumpkin and amaretti filled ravioli are more related to the Renaissance cuisine, as is mostarda di Cremona. Whereas this cjarsons recipe , as you say, it’s strictly related to Austro Hungarian taste .
@@businessasusual9077 right. Though I come from Friuli, I just can't eat this pasta (as well as mostarda and tortelli di zucca e amaretti)... Too much extreme for me. I love jam and cheese, for instance. I love spices on salty food. I love cinnamon in Apfelstrudel's filling. But cjarsons are too much for me, despite my origins 😜
A thousand at a time! These ladies never fail to impress. This recipe is not like anything I was familiar with from my family. Another gem!
can you imagine how many she has made over her lifetime - staggering number i am sure
I'm a Brit with an Italian grandma who is still healthy and strong at 89, these videos are just lovely and wholesome and full of tasty food, just like my childhood with my nonna. Grandmas are the best.
Reminds me on medieval recipes. They did not shy away from mixing sweet and savoury with different spices and herbs. The most uncommon I tried was fish baked with a topping of ginger bread crumbs and herb mix soaked in butter and it was delightful.
Exactly. Also Mantua -style pumpkin tortelli contains amaretti cookies and quince jam in the filling.
And in Tuscany some recipes have the feature of sweet/savoury taste (f.e. wildboar with chocolate)
@@massimopalomba5009 One of my favourite dishes is roast duck filled with pumpkin, amaretti and chestnuts. No joke, it is very good.
Yeah that's what I was thinking. From the Roman era through the Middle Ages and into the Renaissance there was less of a clear division between sweet and savory. We didn't really get that (at least in Western Europe) until maybe the latter half of the 1600s at the very earliest.
@@rlt94 I wonder if that's because sugar was far too expensive for common folk in Europe until around the 1700s, and so there was less of a large distinction between sweet and savory until that point. Sweeteners being the stuff of royalty, while the serfs had fruit and occasional honey if they were lucky.
@@rskye11 Well that did have access to honey and verjuice but that's definitely something to think about.
OMG FVG in my heart! That "Spolert"! (the old wooden stove), how much Polenta it must have cooked! I love how slow she speaks and ponders every word - she surely is a first-language Friulian speaker (of the Carnian dialect). We people from other parts of Friuli call them cjarsons with a "ch" sound like "cheese". Very moreish recipe indeed, even by cjarsons standards. In Friuli we also eat potato dumplings filled with small plums or abricots as main and not as dessert (contrary to our neighbours the Austrians who eat them as dessert)
Actually, us Austrians eat them as a main dish, too. At least in rural areas. ;)
I'll agree the combination of ingredients is unusual, but as a granny---she's so adorable! "I'll keep making them this way until someone tells me they don't like them!" They wouldn't dare!
Never before has a recipe constantly shocked me with every new ingredient. fascinating and beautiful
Oh my dear Lord, me too! I was like: 😮😲🤨🥴 all at the same time!
Such a delicious hard dish to make but her beautiful smile and positive appearance makes it looking so effortless💜
My blessing to this lady ❤️
I come from a 40 min drive from this lady.
Can't believe she makes a thousand of these at a go, unfazed. Amazing!
"So what do you like to put into your ravioli?"
"Everything."
"Yeah but which filling do you pref..."
"EVERYTHING!"
Loved Olimpia's focus! Her steps were very precise and personally inspired. Love this channel for the special people who make this possible.
I could not get my head around this recipe. I kept wanting to eat each ingredient on its own. I would like to taste these and appreciate how much work went into making them. A thousand!
Olimpia is delightful, and that is a gorgeous kitchen!! The flavor profile looks fantastic!!
Olimpia's a sweetheart but halfway through making the filling I gave up trying to guess what could be coming next and just went along for the (very wild) ride... they look very intriguing and I'd love to try them but I think they might be an acquired taste if you don't grow up with them.
I could watch these wonderfully talented Nonnas & Nonnos all day….true perfectionists who should be so proud of their delectable creations. Love these videos
🥰 I love these Italian women. I'll be heartbroken if I live to see this culture die out. Pasta grannies forever 💕
I can't dare to venture into trying to make this recipe on my own. I really wish I could taste a plate (or two 😋) before I try to prepare this myself
I just love your channel, watching these women cook is so wonderful. Actually have been brought to tears by the love these ladies put into their cooking.
One of the more complex recipes I've ever seen but I'm sure that what makes it amazing:)). Long live the Pasta Grannies!!
I'm glad you enjoyed the episode 🙂🌺 best wishes Vicky
Thanks for sharing this very rare kind of pasta! It's actually not that uncommon to find semi-sweet fillings in ravioli, like pumpkin and amaretti in Tortelli Mantovani (from the beautiful city of Mantova, you may want to check it out!). Greetings from Treviso!
Salve Lorenzo, I'm glad you appreciated this pasta. Mantova is on my list of places we must visit, don't worry. And what a beautiful city you live in... 🙂🌺best wishes, Vicky
I don’t know if y’all say this in Europe but in Southern America, we would say “she put in everything but the kitchen sink!” Lovely video; I thoroughly enjoyed it!
that's so true
omg clever
I’m amazed how many videos are of simple pasta with a sugo or tomato sauce, while so many others are of extremely unusual dishes like this one. Made me think of the sweet ricotta pasta served in a fish broth from an older episode.
yes, the cassatelle from Trapani in Sicily! Well remembered! 🙂🌺 best wishes Vicky
Olimpia has such a great personality, and a lovely home. Thanks.
How very interesting this was to watch, very unusual and I would have expected see something like this in Sicily because of the Arab influence hence the mixing of sweet and savoury as you find especially in Morocco. Olimpia worked very hard and I for one am very grateful to see and to learn about this, next is to try it! thank you Olimpia. Ramon.
I just love these videos
Blessings 🙏🏾
Grannies and pasta are the best things which I enjoy in any of my trips to Italy. Love from Chile.
She's so adorable!
That so delicious 🤤🤤🤤 I was drooling lol.
Thank you pasta grannies team and to this week's pasta granny!!!!! Bravo bellissimo! 💜💜💜💜.
It's not the most common combination of ingredients I must admit but I would for sure like to taste it 😋
I must say that I too, as an Italian, find the mixture of ingredients a bit strange (it's the first time I've seen a dish like this). But there we are close to the Austrian border and perhaps it is something that is closer to Austrian cuisine than to Italian one. I don't really see it as a "typical Italian" dish.
But regional cuisines, especially those bordering other nations, always hide surprises ! :)
It's actually pretty cool to see such diversity in the same country and inspirations taken from others as well! It makes the cuisine evolve :D
That gradient between sweet and savory you see in some hyper-regional Italian dishes definitely harkens back to the Renaissance era and the Middle Ages.
I have never seen raviolis made this way but it was great seeing someone do it differently.
Reminds me very much of Roman (ancient) cooking. Anything goes kind of style. Very cool.
This sounds so delicious. Pasta Grannies are the BEST!!!!
Definitely the most unique recipe I have seen so far. I can understand why it's made for special occasions.
Ahhh qué bueno y bonita, la Olimpia! Simply lovely, and different than any raviolis I’ve seen yet. Buén provecho, Amigos. Bendecionés ♥️
Another fun granny! She's a gem.
This dish seems very FESTIVE. I would be so happy to taste it!
That's a wild, kind of out there recipe. Would love to have tried that filling, because my palate has nothing to relate it too. It was funny to see such an exotic combination of ingredients wind up looking like the rather bland pieroghi.
Don't worry, cjarsons are not bland to taste. Have you ever tried eating cheese with honey (a popular antipasto here in Le Marche) or quince paste, or eaten tortelli di zucca with amaretti biscuits also included? It's that kind of idea. 🙂🌺 best wishes, Vicky
Lovely Olimpia! I cannot imagine what this tastes like, i'd love to try it!
Pouring the butter over them at the end sold me on these!
Pasta Grannies Friday. I made it to the home stretch.
thanks for showing my region friuli
It's my pleasure, Marco - it's a wonderful part of Italy. 🙂🌺 best wishes Vicky
You are really preserving cultural knowledge here!
I’m I Awe of All the Pasta Grannies! ❤️
Ms. Vicky, Ms. Olympia is a dear soul as are all of the pastagrannies, wow that is a very unique recipe & I have never heard/seen that before, nothing even close in Appalachia, however biscuits are a huge staple here & although they are mostly made from scratch they are used for chicken & dumplings( dough pulled in chunks & boiled til they float), but mostly just biscuits & the fave here is with real butter & real honey inside a finished split biscuit & very simple. I would like to try her ravioli's. A funny story, 1 elderly man said " I do not know how a brown/ black & white cow can eat green grass, give white milk & it be churned into yellow butter, lol, some folks still churn their own butter, unless in a pinch canned biscuits are a Cardinal sin here. God Bless you all & please stay safe
hi Steve, funny story 🙂 the word 'biscuit' is used differently here in the UK. What you mean by biscuits we call scones, and biscuits for the Brits are what you call cookies - the snappy kind. 🙂🌺 best wishes Vicky
@@pastagrannies Ms. Vicky, ty for the info, interesting
Che piatto favoloso! 😍😍😍😍😍😍
Recently discovered this channel because Americans test kitchen, and I love it!
That's good to hear, thanks Kevin.🙂🌺 best wishes, Vicky
I've only just found this channel and realised it will be the perfect way to brush up on my Italian, which has been languishing for two years now. :-) (I learned in my previous job and now I don't use it and don't have the time.) I'm just a beginner, and quite aside from the astonishing recipe, I loved Olimpia's very clear pronunciation!
Feels a lot like home in Carinthia Austria even we only do the savoury part with soft cheese,potatoes and herbs. And finish it of with "Krendeln"
I would really like to try those! I have a very good sense of taste, and usually I can read a recipe and imagine the result. I don't feel like I even have a clue what those taste like. I can see why they are only for special occasions, though. What an ingredient list! My hands hurt just thinking about crimping a thousand of them.
Cjarsons can be found only in this small area of north-east of Italy called Carnia and they doffer from town to town: some of them may have also some jam mixed in the filling, others may have more herbs.
That looks delicious! Thank you for sharing, Pasta Grannies. ❤️
I am totally fascinated by this recipe....
How unique! I’d love to have a taste!
What an unusual dish…..but wonderful!! I bet they are delicious!
She put a lot of work into that - brilliant
So many different house styles; looks so yummy.
I'm not from a cjarsons making area as I come from the hills but my husband is from Cercivento, just a couple of km away from Sutrio. In Cercivento, cjarsons are made with ricotta, nuts, herbs and raisins with some cinnamon but no biscuits! After being put in a plate they are covered in grated smoked ricotta and then brown butter is poured over the plate.
Literally every village has its version, I think there are 50 different documented recipes and each village thinks the other versions are heresy (as it usually happens) 😅 I personally prefer savourier versions as I'm not a fan of sweet flavours.
It is absolutely a pantry-emptying kind of dish, much like Frico.
This is epic! I would love to taste it!
I love Italian food.
Loved Olimpia. I seem to cook like her. The lemon zest, nah the juice too 😂😂😂 ❤️❤️🌹
I love sweet and savory together!
These look so wonderful!
I wish she had several friends around the table helping her!
absolutely crazy mix...
what a delicious dish! 😋😋
Yeah…..i’m not sure about this recipe! What a peculiar mix of ingredients….but Olympia is the master of this for sure! 🌺
there are so many ingredients in this i'm floored! it reminds me very distantly of a chinese new year dish my family makes that also has like 10-12 ingredients, but the flavor profile is definitely not so varied haha.
That looks like an interesting dish ingredient wise
Beautiful. Buono appetito.!!!!!!❤❤❤❤🥟🥟🥟🥟🥟🍲🍲🍲🍲
The cinnamon got me. So much! Very unusual ravioli filling. Amazing combinations there.
I love that grater she has
Good, but in my village we also add capers, celeriac (only the root, for texture), red bell peppers, liquorice, a GOOD amount of ground nutmeg, a couple of cloves, some chanterelle mushrooms (caps only, KEEP THE STEMS FOR A GOOD JUHA!!), some horseradish for a kick, a little gorgonzola (same), a few kiwis, and a couple of shattered Ricolas (sea-buckthorn flavor). And a splash of maraschino. Voilà!
Alright, this sounds delicious.
well done dear Olimpia 👏❤
Apart from the "everything filling", is anyone else as amazed that granny Olympia has got 4 stoves in her home? No? Just me? Okay 😅
This was really interesting
Lovely
Brava, Olivia!
I know what I'll be dreamin' about tonight!
Doesn’t seem like they’d be good but I’d never turn down anything a Pasta Granny made! And I bet I’d eat that whole plate!
I agree with you!!!!
These are intriguing. I'd like to know what they taste like.
Ok where can i taste this in the bay area 😋
I need that mixing bowl and grater
such an interesting recipe - very complex flavor profile. also, how many stoves does she have? rotfl. - love the channel - oh, and me running to google to learn everything about these rotfl
Hi Vicki. I have a question about something that is shown in most of your intros. There is a grannie placing stripes of pasta over the rim of a very large dark bowl I guess to dry. I believe I have watched almost all your videos as I am an avid fan but I don't believe I ever saw a video with this grannie. Did I miss it?
cerca "Discover Sos Cannisones from Sardinia" 😉
@@lntersteIIa5555 thank you.
hi Linda, Interstellar must be a long term fan, because we filmed this back in 2016 - it was one of our first videos (so it's very short). ruclips.net/video/rRVVlvnqXP8/видео.html 🙂🌺 best wishes, Vicky
grazie 🙂🌺 best wishes Vicky
"plenty" of cinnamon! 🤣
Did you say a THOUSAND? ❤️
What else could possibly go in there?
❤🌷👍
Бабуля повеселилась от души - все , что вспомнила , все кинула в миску. Мяса там не хватает 🤧😥, с джемом очень вкусно))
That is the strangest thing I’ve ever seen on Pasta Grannies!!! All that cinnamon!!!! Onion? Jam? Cheese? Sugar? Very weird!!!!!! I wonder what they tasted like???
I love coming across 'unusual' (because cjarsons are normal in Carnia) pasta dishes; Italy has such diversity. At the one end of the country, Sicilians add sugar and raisins to sardines, thanks to North Africa, and up in Friuli, thanks to Austria, folks mix savoury and sweet in a different way. 🙂🌺 best wishes, Vicky
J'en veuxxxx
This is so strange to me I am dying to taste!!!
Dang, there's a lot going on in that filling...I imagine it tasting like Brunost with herbs in a very mediaeval way. I don't think I'd ever get all that together to make it unless stranded out on an excavation somewhere, but gosh I'd take up the offer if anyone asked if I'd like a plate with butter for sauce!
Also you're very kind to the Americans, explaining what a biscuit is, what an aubergine is and so on, they never do that for Europeans (lucky if you get metric measures in the descriptions, even). These would be direly soggy if made with actual cookies.
What is *ant* that Olimpia poured over the ravioli?
ont - a local name for clarified butter
unt, and it's melted butter
Can i get the cooking book in denmark or
An Amazon and also as Kindle version I guess ( at least in UK )
Amazon, or try asking your local bookshop to order it for you. 🙂🌺 best wishes, Vicky
@@pastagrannies okey ty i will try
@@nyhuus85 Any local book shop should be able to order it for you if you have the ISBN.
@@schmuhf okey ty well im gonna check it out 2morrow, because i have been in that situation befor with a book, that they couldnt find or even get it here in denmark, and seriously really want this cooking book because many of those dished they make in the videoes OMFG my mouth is running like a waterfall and my stomack sounds like thunder hehe. And i love italian food
OK that was the most bizarre mix of flavors I have ever seen! I cannot imagine what they must taste like. What is your HONEST opinion?
hi Lisa, it's usual but not bizarre. Softened onion is quite sweet and it adds a background savoury note (remember it's only half for a generous quantity of other ingredients). It is the influence of being close to Austria with its different use of spices and combining sweet and savoury elements. It is the wonder of Italy's culinary diversity! 🙂🌺 best wishes, Vicky
@@pastagrannies Wow, Vicky, thanks. I guess I need to explore Austrian cuisine next!
They taste good, trust me.
Provare per credere....sono buonissimi. Io sono il figlio e ci faceva questi specie di ravioli da quando ero piccolo. E' un piatto tipico di tutta la Carnia ed il Friuli Venezia Giulia.
🤩😍💖💝🤲🙏
There’s a lot going on there
I am sure it is delicious, but this recipe sounds like something a kid who has never cooked before would put together based on the assumption that if the ingredients are good on their own, then they must be even better together.
Sounds wrong, then. They perfectly fit togheter.. trust me..
This is the first recipe I found very unappetizing. (She’s great,)
It's the gastronomic influence of the Austrian Absburgs Empire. This mixture of sweet, savory and spices. In Italy there's a lot of plates Like that: potato gnocchi with butter, sugar and cinnamon or pumpkin and amaretto filled ravioli. Weird, unusual but interesting!
@@chiarastroppolo4199 ‘Tortelli di zucca’ I can deal with, but these dishes from the far north are very strange. ‘Vorrei restare nell’Emilia-Romagna per mangiare!’
@@chiarastroppolo4199 i would say that pumpkin and amaretti filled ravioli are more related to the Renaissance cuisine, as is mostarda di Cremona. Whereas this cjarsons recipe , as you say, it’s strictly related to Austro Hungarian taste .
that's a shame, because they are worth trying. 🙂🌺 best wishes, Vicky
@@businessasusual9077 right. Though I come from Friuli, I just can't eat this pasta (as well as mostarda and tortelli di zucca e amaretti)... Too much extreme for me. I love jam and cheese, for instance. I love spices on salty food. I love cinnamon in Apfelstrudel's filling. But cjarsons are too much for me, despite my origins 😜
Is this a prank? There's everything but the kitchen sink in here!!!
Stop spreading recipes from the traditions!