My mouth is watering it looks so delicious! And i really love her old fashion ways! She is the grandmother everyone wants! She is a no nonsense woman and I love her ❤
Liviana has the most beautiful blue eyes and smile!! I love how enthusiastic she is about following tradition in the making of these breads. Her joy and pride are so wonderful and I hope she has many students who are learning so this tradition can live on! TFS, Sharon🤗♥️🫓
Alright. Vicky, you really packed this episode. Liviana is not only charming, but exhibited incredible skill in tending the wood fire, using her own gathered chestnut leaves, described the poor clay used by a local artisan for the disks and then showing a fascinating cooking technique. Add in the seasoned lardo and cheese with home made Lambrusco and I am blown away. God bless Liviana! Thanks for another great episode.
WOW! I cannot tell you enough how much this woman has touched my heart! The skill, the tools, the history, the smiles and the satisfaction of a well decorated, lovingly made traditional food. My American/Italian heart is full of joy! Thank you
This grannie is just grand, with her knowledge of cooking and upholding tradition. This technique is new to me and just fascinating. What another lovely episode featuring Livianà with her glowing eyes and smile. Those crescentine sandwiches look to die for! Thank you so much for featuring this beautiful lady!
Wow Vicky another Nonna treasure you have found, so much STRENGTH and PATIENCE to prepare the tigelle. Liviana vibrous blue eyes says it all. Traditions honored and kept for a long, long, time. Bravissima Liviana, grazie mille a tutti.💖🙏🥰🌺🫓 🇮🇹 🇮🇹 🇮🇹
My Newfie great granny would had loved to be standing next to these nonnas & gotten her hands stuck in with the dough for kneading, rolling pin at the ready, baking the breads in all shapes & sizes. She especially loved wood ovens. How I miss her😢
Liviana is so beautiful and seems to be a really wonderful, warmhearted lady ! It is a pleasure to watch her preparing those traditional Crescentine. What a great video, thank you so much for it !
Amazing. I have never seen this baking method before. It looks very ancient as in reaching back to the times when people did not have any ovens at home and the only way to cook was over an open fire. The bread has a scent of chestnut leaves too (natures baking paper), just wonderful.
That seems like a truly ancient way of baking. Reminds me of Georgian ketsi and the way that Pacific Northwest Native Americans boiled meat in wooden boxed by dropping in heated stones.
Incredible , I would love to know where Liviana gets all that energy! a fascinating insight and so wonderful that they keep this tradition going. Thank you to everyone. Ramon x
I'd happily munch away on a couple of those! The bread baking technique and lard pesto are new and interesting. So glad she shared her lovely kitchen with you.
What a fantastic program! When I came across one of the videos I right away subscribed to the channel and shared it with a friend of mine who teaches oral history classes in Armenia. Her students love it. It is an inspiration!
I'll bet there' are some wonderful Armenian recipes and food traditions which need the Pasta Grannies treatment! I look forward to seeing if anyone is inspired to do it 🙂🌺 best wishes, Vicky
@@pastagrannies There, indeed, are. One of the courses I taught was called Plants and Society (while still active in the academic world). My colleague and friend in Armenia still teaches, her special area of interest being oral history. Indeed, the villages throughout the country is choke full of food traditions similar to those you present to us through your channel. ❤️
I've always found ethnobotany most interesting (less the botany, more the uses to which plants are put). Hopefully there's a phd student in the field with a camera! best wishes, Vicky
Wonderful!! As with so many of the wonderful people we have been introduced to, I would just like to hang out in Liviana's house and learn from her - to hear everything about her life and times. Thank you again for bringing us another treasure!
This is fabulous! Lovely energetic lady with her beautiful blue eyes! When I finally move I want to build an outdoor pizza oven. Another use for it! WOO HOO! Thanks Vicky and everyone at Patsa Grannies!❤❤❤
I'm Italian and I didn't know that traditional crescentine are made like this! And that tigelle are the terracotta discs to "bake" them (I always thought that "tigelle" was just another name for "crescentine").
Such an enjoyable video. Loved Livianna , so full of vitality, her sparkling blue eyes , and watching the way she kneads the dough with such thoroughness . Its a long , labour intensive process, but all through her love for cooking food shines through. Beautiful flat breads baked in a unique way in " tigelle moulds" Despite the heat from the fire place, she makes the tastiest breads , golden brown on the outside, with the delightful imprint of the chestnut leaf creating a beautiful pattern. Sandwiched between the slit halves of each baked crescentine is the tastiest filling of lard, finely chopped rosemary and grated parmesan cheese. Any thing cooked by Nona Liviannas hands will surely be delicious for she makes them with so much love. Wish I could have had a bite of a crescentine, Nona Livianna ❤❤❤❤❤❤❤
I'm from Bologna, near to Modena. In Bologna "crescentine" are like "gnocco fritto" from Modena, but in Italy are commonly and wrongly called "tigelle", because tigella are just the baked clay to cooked it. Anyway, this woman is simply gourgeos!
Wow. I'm impressed. It's a great, traditional way to bake flatbread. I would like to try it with the Pesto right now. Unfortunately this is nothing I can prepare myself.
Wood coal fires especially wood twigs give such wonderful Smokey tastes to foods in or on them, the taste of childhood going to village farms on holidays and fresh foods eaten there still remains
These dear grannies are so adept at complicated methods. I always wonder how these steps came to be. I guess this was a handy way to bake without an oven, or did this happen over outdoor fires originally. I have so many questions.
Аmazing never knew about that pestata i think ia used for traditional pasta at Modena you had to aak for a traditional recipe from there i bet the Lanbrusco is used in pasta recipe and is used to make balsamic vinegar
Lardo is a 'false friend' for English speakers, as lard (rendered pork fat) is 'strutto' in Italian. Lardo is cured pork fat, ie it is preserved using salt, herbs and spices in a special salt box (marble, in the case of lardo di Colonnata - a town in Tuscany). Think of it as the fat you find on prosciutto; either you are the person who carefully cuts it off, or the someone who savours the flavour! It's definitely worth trying if you are the latter 😁🌺 best wishes, Vicky
Its basically something like pancetta or guanciale, but only the fattiest part with almost or no meat. It may also be sliced very thin and served on bread, melts in your mouth. However for this recipe, it's acceptable to use rendered pig fat since you're going to flavor it. Don't forget some salt and pepper.
This is incredibly old school. Never seen before, and you won't find it in cities. Most commonly they are cooked in some kind of waffle iron or press, over a flame or even eletric griddles. Definitely they won't run them into the hot ashes. Gotta find an old lady for that.
Crescentine are very versatile. You can also eat them vegetarian or vegan, with Pinzimonio for example. Or in another way. You can read everything on internet.
@@pastagrannies Wasn't criticizing at all! That's the best thing about Italian cooking, leave something out, add something in, substitute something for something else....it all works out and is delicious! Love the channel and the cookbook, waiting for vol. II!
To each their own, but if I have to let it rest an hour anyway I'd want to use yeast, they don't call it quick bread for nothing when using baking powder.
Don’t worry with fuels gas vanishing everybody is going to come back to these practices, nobody would know what to make of glittering huge cities with gas electric stoves when no energy power remains , and entire tatti armed forces of world especially air and naval comes to grinding halt, exclusively powered by fuels, only infantry with guns can function to a point all of these realities are just one and half coming generations away extreme rationing of electricity will happen with whatever trickle of alternative source of energy might bring that’s about it
Very nice; it would've been nicer to have had that couch/sofa covered with something whether it's being used or not! Or better get rid of it 😬but love her smiling face 🙂
I hadn't noticed the sofa! 😄 The fireplace is in the cantina which a lot of houses have (the kitchen is next door) and I wonder whether it's man or beast who sits there to warm up! best wishes, Vicky
If you are from Bologna, maybe, but here in the hills south of Modena, no. I suggest you debate this with @dontcallmetigella on Instagram 😁 best wishes, Vicky
Le "crescentine modenesi", nate sull'Appenino modenese, non c'entrano nulla con le "crescentine bolognesi", che sono appunto fritte. Le tigelle sono i dischi di terracotta che si usavano/usano per cuocere le crescentine. Per metonimia si è iniziato a chiamare tigelle anche il cibo, ma non è corretto. Così hai imparato qualcosa.
@@eugenioartioli9767 Non mi è chiaro che cosa dovrei aver imparato. Che cos'è la metonimia? Insegno letteratura da quarant'anni e trovo che la metonimia non possa dirsi infrequente, quasi al pari della litote. Che i modenesi chiamano crescentine il loro prodotto? Fossi in loro, preferirei un nome unico, che lo distingua da tutti gli altri, ovvero TIGELLE.
My mouth is watering it looks so delicious! And i really love her old fashion ways! She is the grandmother everyone wants! She is a no nonsense woman and I love her ❤
She is an excellent teacher! She seems very proud of this tradition!
Liviana has the most beautiful blue eyes and smile!! I love how enthusiastic she is about following tradition in the making of these breads. Her joy and pride are so wonderful and I hope she has many students who are learning so this tradition can live on! TFS, Sharon🤗♥️🫓
Hi Sharon, thank you for your lovely comment x
They look go so good!!😊
Alright. Vicky, you really packed this episode. Liviana is not only charming, but exhibited incredible skill in tending the wood fire, using her own gathered chestnut leaves, described the poor clay used by a local artisan for the disks and then showing a fascinating cooking technique. Add in the seasoned lardo and cheese with home made Lambrusco and I am blown away. God bless Liviana! Thanks for another great episode.
WOW! I cannot tell you enough how much this woman has touched my heart! The skill, the tools, the history, the smiles and the satisfaction of a well decorated, lovingly made traditional food. My American/Italian heart is full of joy! Thank you
What a piece of art. To watch her cook in person would be a dream come true
All your grannies are special, but this cooking process is new to me and I’m enthralled. She’s also so happy, too!
This grannie is just grand, with her knowledge of cooking and upholding tradition. This technique is new to me and just fascinating. What another lovely episode featuring Livianà with her glowing eyes and smile. Those crescentine sandwiches look to die for! Thank you so much for featuring this beautiful lady!
Wow Vicky another Nonna treasure you have found, so much STRENGTH and PATIENCE to prepare the tigelle. Liviana vibrous blue eyes says it all. Traditions honored and kept for a long, long, time. Bravissima Liviana, grazie mille a tutti.💖🙏🥰🌺🫓 🇮🇹 🇮🇹 🇮🇹
Thank you Joanne x
I love that room and how everything seems to have been built around the fire. It looks like a beautiful simple bread.
Che donna meravigliosa!!! Grazie alla Laviana e alle Pasta Grannies per questo video 🫶
My Newfie great granny would had loved to be standing next to these nonnas & gotten her hands stuck in with the dough for kneading, rolling pin at the ready, baking the breads in all shapes & sizes. She especially loved wood ovens.
How I miss her😢
What a lovely memory to conjure, your great granny sounds fabulous 🌺🙂 best wishes, Vicky
Liviana is so vigorous and passionate! Such an inspiring an example of someone of an older age still so vital and interested.
We fell in love with crescentine and tigelle when we visited Bologna recently. The pesto di modena is absolutely out of this world.
Delicious!
The Crescentine look DELICIOUS. Well done! She was a JOY to watch!
A granny among grannies! I hope there will be future episodes with Liviana as well!
We can ask her 🙂🌺 best wishes, Vicky
Liviana is so beautiful and seems to be a really wonderful, warmhearted lady ! It is a pleasure to watch her preparing those traditional Crescentine. What a great video, thank you so much for it !
Amazing. I have never seen this baking method before. It looks very ancient as in reaching back to the times when people did not have any ovens at home and the only way to cook was over an open fire. The bread has a scent of chestnut leaves too (natures baking paper), just wonderful.
This is a gem from my own land. A work of art. Thank you ❤
That seems like a truly ancient way of baking. Reminds me of Georgian ketsi and the way that Pacific Northwest Native Americans boiled meat in wooden boxed by dropping in heated stones.
gosh I love Georgian recipes, and I enjoyed your hop skip and a jump into Native American foodways! best wishes, Vicky
Ciao Suzayn
The best episode so far. Have learnt something new. Liviana is a beautiful lady . Brava Liviana❤
Thank you!
Incredible , I would love to know where Liviana gets all that energy! a fascinating insight and so wonderful that they keep this tradition going. Thank you to everyone. Ramon x
This is absolutely fascinating.
I'd happily munch away on a couple of those! The bread baking technique and lard pesto are new and interesting. So glad she shared her lovely kitchen with you.
I loved this one ❤ thank you and thank you for keeping this fantastic knowledge as tradition alive.
What a fantastic program! When I came across one of the videos I right away subscribed to the channel and shared it with a friend of mine who teaches oral history classes in Armenia. Her students love it. It is an inspiration!
I'll bet there' are some wonderful Armenian recipes and food traditions which need the Pasta Grannies treatment! I look forward to seeing if anyone is inspired to do it 🙂🌺 best wishes, Vicky
@@pastagrannies There, indeed, are. One of the courses I taught was called Plants and Society (while still active in the academic world). My colleague and friend in Armenia still teaches, her special area of interest being oral history. Indeed, the villages throughout the country is choke full of food traditions similar to those you present to us through your channel. ❤️
I've always found ethnobotany most interesting (less the botany, more the uses to which plants are put). Hopefully there's a phd student in the field with a camera! best wishes, Vicky
So interesting to learn about this technique! Liviana is a true artisan, with such expertise but also an instinct for the craft. Amazing!
Incredible!such patience! 🤩
Wonderful!! As with so many of the wonderful people we have been introduced to, I would just like to hang out in Liviana's house and learn from her - to hear everything about her life and times. Thank you again for bringing us another treasure!
Our pleasure! best wishes, Vicky
Amazing!! I hope this continues to the next generation.
Such a wonderful tradition! I can feel the love that goes into each dish!
My goodness, those look so yummy!😊
They look amazing!! Thank you for sharing
🩷 Tina 🩷
Glad you like them Tina! best wishes, Vicky
thanks a lot for this episode 😊😊 That is very interesting and an impressive technique. And such a lovely woman 😊
What an interesting episode thank you for sharing how these breads are made
Thank you!
What a fascinating technique and what a delightful lady!
Complimenti a Liviana! Grazie
This is fabulous! Lovely energetic lady with her beautiful blue eyes! When I finally move I want to build an outdoor pizza oven. Another use for it! WOO HOO! Thanks Vicky and everyone at Patsa Grannies!❤❤❤
hi Marty, yes this is an excellent use of your pizza oven 🙂🌺 best wishes, Vicky
I'm Italian and I didn't know that traditional crescentine are made like this! And that tigelle are the terracotta discs to "bake" them (I always thought that "tigelle" was just another name for "crescentine").
I love how there is so much variety to discover in food, even for Italians. 😁🌺 best wishes, Vicky
That was wild! Such ingenuity in the kitchen.
Looks delicious! Long live th pasta grannies!
Absolutely amazing. What a piece of art, each of them,
made with love 💕
What a superb process and product. We used to get bread and dripping. Oh, for garlic and rosemary..... unknown. Regards, Stephen.
Hi Stephen, I reckon dripping would be excellent on crescentine 🙂🌺 best wishes, Vicky
Wow, so much hard work! But I can only imagine the flavours from the firewood, the leaves, the herbs... ❤
These looks scrumptious! 🥳🥰
Oh, she's lovely!
Such an enjoyable video. Loved Livianna , so full of vitality, her sparkling blue eyes , and watching the way she kneads the dough with such thoroughness .
Its a long , labour intensive process, but all through her love for cooking food shines through.
Beautiful flat breads baked in a unique way in " tigelle moulds" Despite the heat from the fire place, she makes the tastiest breads , golden brown on the outside, with the delightful imprint of the chestnut leaf creating a beautiful pattern.
Sandwiched between the slit halves of each baked crescentine is the tastiest filling of lard, finely chopped rosemary and grated parmesan cheese.
Any thing cooked by Nona Liviannas hands will surely be delicious for she makes them with so much love.
Wish I could have had a bite of a crescentine, Nona Livianna ❤❤❤❤❤❤❤
hi Sarah, so pleased you enjoyed Liviana's episode and recipe. 🌺🙂 best wishes, Vicky
@@pastagrannies ❤️
Amazing ❤️🇦🇺
I'm from Bologna, near to Modena. In Bologna "crescentine" are like "gnocco fritto" from Modena, but in Italy are commonly and wrongly called "tigelle", because tigella are just the baked clay to cooked it. Anyway, this woman is simply gourgeos!
What a lovely Nona ❤
Incredible and so very beautiful.
Bellezze! E buonissimo!💚
Hi! This reminds me of Venezuelan arepas. Thanks for sharing 😊
phenomenal!
Dico solamente una parola …. SPETTACOLO 🎉🍷👏🏻👏🏻👏🏻👏🏻👍🏻💪🏻💪🏻👏🏻👏🏻👏🏻👏🏻🥇
Wow. I'm impressed. It's a great, traditional way to bake flatbread. I would like to try it with the Pesto right now. Unfortunately this is nothing I can prepare myself.
I guess I have to try this one too!
Wow, that's amazing! I've never seen bread made like that before, and it looks delicious. I wonder what the history of this method is!
Fascinating
Incredible ❤
Wood coal fires especially wood twigs give such wonderful Smokey tastes to foods in or on them, the taste of childhood going to village farms on holidays and fresh foods eaten there still remains
Such sparkly eyes
Devo adottare tutte queste nonnine! ❤
Very interesting. Thank you
Ma la signora mi adotta😂❤? Io passerei la vita a fare ste cose , le crescenti e poi🎉🎉🎉
Grazie mille ❤ Salute 😘
Ciao
@@J.a.z_z_ ciao caro, come va la giornata?
@@CuriousOllieSi. Buona giornata!!! 😊
@@J.a.z_z_ Sei qui?
vi assicuro che le crescenti cotte nelle tigelle di mia nonna sono squisite!❤️
These dear grannies are so adept at complicated methods. I always wonder how these steps came to be. I guess this was a handy way to bake without an oven, or did this happen over outdoor fires originally. I have so many questions.
Liviana has asbestos hands by now; making crescentine must be a nice way to keep warm in the winter.
Аmazing never knew about that pestata i think ia used for traditional pasta at Modena you had to aak for a traditional recipe from there i bet the Lanbrusco is used in pasta recipe and is used to make balsamic vinegar
Is the lard raw or cooked somehow? I love this channel, so educational
Lardo is a 'false friend' for English speakers, as lard (rendered pork fat) is 'strutto' in Italian. Lardo is cured pork fat, ie it is preserved using salt, herbs and spices in a special salt box (marble, in the case of lardo di Colonnata - a town in Tuscany). Think of it as the fat you find on prosciutto; either you are the person who carefully cuts it off, or the someone who savours the flavour! It's definitely worth trying if you are the latter 😁🌺 best wishes, Vicky
@@pastagrannies thank you
Its basically something like pancetta or guanciale, but only the fattiest part with almost or no meat. It may also be sliced very thin and served on bread, melts in your mouth.
However for this recipe, it's acceptable to use rendered pig fat since you're going to flavor it. Don't forget some salt and pepper.
Nice recipe ❤🎉 can i use baking powder and baking soda please reply me
Yes, baking powder is what Liviana used. You can also use yeast. best wishes, Vicky
This is incredibly old school. Never seen before, and you won't find it in cities. Most commonly they are cooked in some kind of waffle iron or press, over a flame or even eletric griddles. Definitely they won't run them into the hot ashes. Gotta find an old lady for that.
“If you don’t have chestnut leaves…”. 😂
she has amazing blue eyes 👀
Beautiful x
💯👍👏
💐🙏
As a vegetarian, will I ever make this? No. But I'm very happy it's preserved online for future generations to enjoy!
Crescentine are very versatile. You can also eat them vegetarian or vegan, with Pinzimonio for example. Or in another way. You can read everything on internet.
hi Jesse, as DB11 says, the fillings are various and can easily be vegetarian. 🙂🌺 best wishes, Vicky
@@pastagrannies Wasn't criticizing at all! That's the best thing about Italian cooking, leave something out, add something in, substitute something for something else....it all works out and is delicious! Love the channel and the cookbook, waiting for vol. II!
ti voglio bene
Top entertainment
To each their own, but if I have to let it rest an hour anyway I'd want to use yeast, they don't call it quick bread for nothing when using baking powder.
400g of flour. Lol, she eye balled it. That's how measurements were always done through the 1960s. Metric system is new
Don’t worry with fuels gas vanishing everybody is going to come back to these practices, nobody would know what to make of glittering huge cities with gas electric stoves when no energy power remains , and entire tatti armed forces of world especially air and naval comes to grinding halt, exclusively powered by fuels, only infantry with guns can function to a point all of these realities are just one and half coming generations away extreme rationing of electricity will happen with whatever trickle of alternative source of energy might bring that’s about it
Very nice; it would've been nicer to have had that couch/sofa covered with something whether it's being used or not! Or better get rid of it 😬but love her smiling face 🙂
😢😢😢
I hadn't noticed the sofa! 😄 The fireplace is in the cantina which a lot of houses have (the kitchen is next door) and I wonder whether it's man or beast who sits there to warm up! best wishes, Vicky
I think this wins for the most bizarre baking method.
I think that more than bizarre the right definition would be traditional and ancient way of baking…
"Crescentine" are fried, these are "tigelle", please.
If you are from Bologna, maybe, but here in the hills south of Modena, no. I suggest you debate this with @dontcallmetigella on Instagram 😁 best wishes, Vicky
Le "crescentine modenesi", nate sull'Appenino modenese, non c'entrano nulla con le "crescentine bolognesi", che sono appunto fritte. Le tigelle sono i dischi di terracotta che si usavano/usano per cuocere le crescentine. Per metonimia si è iniziato a chiamare tigelle anche il cibo, ma non è corretto. Così hai imparato qualcosa.
@@eugenioartioli9767 Non mi è chiaro che cosa dovrei aver imparato. Che cos'è la metonimia? Insegno letteratura da quarant'anni e trovo che la metonimia non possa dirsi infrequente, quasi al pari della litote. Che i modenesi chiamano crescentine il loro prodotto? Fossi in loro, preferirei un nome unico, che lo distingua da tutti gli altri, ovvero TIGELLE.
哈! 山西白吉饃!