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!

@faganquin6483

2 жыл бұрын

can you imagine how many she has made over her lifetime - staggering number i am sure

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'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.

@massimopalomba5009

2 жыл бұрын

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)

@frauleintrude6347

2 жыл бұрын

@@massimopalomba5009 One of my favourite dishes is roast duck filled with pumpkin, amaretti and chestnuts. No joke, it is very good.

@rlt94

2 жыл бұрын

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.

@rskye11

2 жыл бұрын

@@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.

@rlt94

2 жыл бұрын

@@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)

@jasminschweidler3735

Жыл бұрын

Actually, us Austrians eat them as a main dish, too. At least in rural areas. ;)

"So what do you like to put into your ravioli?" "Everything." "Yeah but which filling do you pref..." "EVERYTHING!"

Never before has a recipe constantly shocked me with every new ingredient. fascinating and beautiful

@SwtTeaLdy

Жыл бұрын

Oh my dear Lord, me too! I was like: 😮😲🤨🥴 all at the same time!

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.

Can't believe she makes a thousand of these at a go, unfazed. Amazing!

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!

@pastagrannies

2 жыл бұрын

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 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 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!

Loved Olimpia's focus! Her steps were very precise and personally inspired. Love this channel for the special people who make this possible.

Such a delicious hard dish to make but her beautiful smile and positive appearance makes it looking so effortless💜

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!

@nopycc

2 жыл бұрын

that's so true

@MrMikkyn

2 жыл бұрын

omg clever

One of the more complex recipes I've ever seen but I'm sure that what makes it amazing:)). Long live the Pasta Grannies!!

@pastagrannies

2 жыл бұрын

I'm glad you enjoyed the episode 🙂🌺 best wishes Vicky

Olimpia is delightful, and that is a gorgeous kitchen!! The flavor profile looks fantastic!!

She's so adorable!

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.

My blessing to this lady ❤️ I come from a 40 min drive from this lady.

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.

It's not the most common combination of ingredients I must admit but I would for sure like to taste it 😋

@aris1956

2 жыл бұрын

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 ! :)

@NathalieNoZen

2 жыл бұрын

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

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.

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.

@pastagrannies

2 жыл бұрын

yes, the cassatelle from Trapani in Sicily! Well remembered! 🙂🌺 best wishes Vicky

This sounds so delicious. Pasta Grannies are the BEST!!!!

I could watch these wonderfully talented Nonnas & Nonnos all day….true perfectionists who should be so proud of their delectable creations. Love these videos

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.

Che piatto favoloso! 😍😍😍😍😍😍

I just love these videos Blessings 🙏🏾

Reminds me very much of Roman (ancient) cooking. Anything goes kind of style. Very cool.

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.

@pastagrannies

2 жыл бұрын

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

That so delicious 🤤🤤🤤 I was drooling lol. Thank you pasta grannies team and to this week's pasta granny!!!!! Bravo bellissimo! 💜💜💜💜.

I have never seen raviolis made this way but it was great seeing someone do it differently.

Recently discovered this channel because Americans test kitchen, and I love it!

@pastagrannies

Жыл бұрын

That's good to hear, thanks Kevin.🙂🌺 best wishes, Vicky

Grannies and pasta are the best things which I enjoy in any of my trips to Italy. Love from Chile.

Olimpia has such a great personality, and a lovely home. Thanks.

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.

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"

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 ♥️

That looks delicious! Thank you for sharing, Pasta Grannies. ❤️

Pasta Grannies Friday. I made it to the home stretch.

Another fun granny! She's a gem.

Loved Olimpia. I seem to cook like her. The lemon zest, nah the juice too 😂😂😂 ❤️❤️🌹

what an intriguing dish. i would love to taste it -- especially those made by the hands of Olimpia, such an exquisite grannie! btw, i had never heard of "cjarsons" before. i also had to look up "ont." BRAVA, OLIMPIA!! 👍🏼👍🏼😊

thanks for showing my region friuli

@pastagrannies

2 жыл бұрын

It's my pleasure, Marco - it's a wonderful part of Italy. 🙂🌺 best wishes Vicky

I’m I Awe of All the Pasta Grannies! ❤️

This dish seems very FESTIVE. I would be so happy to taste it!

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

@pastagrannies

2 жыл бұрын

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

@stevelogan5475

2 жыл бұрын

@@pastagrannies Ms. Vicky, ty for the info, interesting

What an unusual dish…..but wonderful!! I bet they are delicious!

Pouring the butter over them at the end sold me on these!

I am totally fascinated by this recipe....

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!

Lovely Olimpia! I cannot imagine what this tastes like, i'd love to try it!

I love sweet and savory together! These look so wonderful! I wish she had several friends around the table helping her!

How unique! I’d love to have a taste!

Beautiful. Buono appetito.!!!!!!❤❤❤❤🥟🥟🥟🥟🥟🍲🍲🍲🍲

You are really preserving cultural knowledge here!

what a delicious dish! 😋😋

absolutely crazy mix...

I love Italian food.

This is epic! I would love to taste it!

well done dear Olimpia 👏❤

Yeah…..i’m not sure about this recipe! What a peculiar mix of ingredients….but Olympia is the master of this for sure! 🌺

I love that grater she has

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.

She put a lot of work into that - brilliant

That looks like an interesting dish ingredient wise

Brava, Olivia!

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!

@rskye11

2 жыл бұрын

Alright, this sounds delicious.

I know what I'll be dreamin' about tonight!

This was really interesting

So many different house styles; looks so yummy.

Lovely

Apart from the "everything filling", is anyone else as amazed that granny Olympia has got 4 stoves in her home? No? Just me? Okay 😅

The cinnamon got me. So much! Very unusual ravioli filling. Amazing combinations there.

These are intriguing. I'd like to know what they taste like.

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!

@ricardoguddemartins5420

2 жыл бұрын

I agree with you!!!!

Ok where can i taste this in the bay area 😋

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?

@lntersteIIa5555

2 жыл бұрын

cerca "Discover Sos Cannisones from Sardinia" 😉

@lindawills291

2 жыл бұрын

@@lntersteIIa5555 thank you.

@pastagrannies

2 жыл бұрын

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). kzread.info/dash/bejne/pIaKuM6vntS-gJs.html 🙂🌺 best wishes, Vicky

@pastagrannies

2 жыл бұрын

grazie 🙂🌺 best wishes Vicky

Бабуля повеселилась от души - все , что вспомнила , все кинула в миску. Мяса там не хватает 🤧😥, с джемом очень вкусно))

What else could possibly go in there?

Did you say a THOUSAND? ❤️

J'en veuxxxx

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???

@pastagrannies

2 жыл бұрын

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.

This is so strange to me I am dying to taste!!!

🤩😍💖💝🤲🙏

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?

@pastagrannies

2 жыл бұрын

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

@lisacraze1

2 жыл бұрын

@@pastagrannies Wow, Vicky, thanks. I guess I need to explore Austrian cuisine next!

@hwarang6042

2 жыл бұрын

They taste good, trust me.

@stefanopiazza3366

2 жыл бұрын

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.

What is *ant* that Olimpia poured over the ravioli?

@cliffarroyo9554

2 жыл бұрын

ont - a local name for clarified butter

@bencatanzaro

2 жыл бұрын

unt, and it's melted butter

There’s a lot going on there

Can i get the cooking book in denmark or

@goenzoy

2 жыл бұрын

An Amazon and also as Kindle version I guess ( at least in UK )

@pastagrannies

2 жыл бұрын

Amazon, or try asking your local bookshop to order it for you. 🙂🌺 best wishes, Vicky

@nyhuus85

2 жыл бұрын

@@pastagrannies okey ty i will try

@schmuhf

2 жыл бұрын

@@nyhuus85 Any local book shop should be able to order it for you if you have the ISBN.

@nyhuus85

2 жыл бұрын

@@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

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.

@hwarang6042

2 жыл бұрын

Sounds wrong, then. They perfectly fit togheter.. trust me..

This is the first recipe I found very unappetizing. (She’s great,)

@chiarastroppolo4199

2 жыл бұрын

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!

@ransomcoates546

2 жыл бұрын

@@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!’

@businessasusual9077

2 жыл бұрын

@@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 .

@pastagrannies

2 жыл бұрын

that's a shame, because they are worth trying. 🙂🌺 best wishes, Vicky

@chiarastroppolo4199

2 жыл бұрын

@@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!