My Nonna has Alzheimer's, but every once in a while her lucid phrase is "are you hungry? I'm going to make you something to eat". Your videos make my heart happy
Your grandparents are beautiful people. I'm 46, no more grandparents or my mother to get advice from. I still have my dad who's 67. But as we get older you crave their presence and wisdom. I wish them both good health.❤
I love this family!My parents were a lot like them, both Italian, with traditions and stories to be told.I miss them, now my husband and I are in our 60’s, telling stories and cooking the foods we ate growing up.God bless your family.❤️🙏You inspire me, even at my age.
Your nonno, nonna have actually taught me a few things thank you both my grandmother and grandfather have passed years ago now I miss them so much 😢 💔 ❤️ I've made some of your nonnas recipes 😊
Omg, I'm going to secretly pretend we're an adoptive family. Thank you for sharing your delicious food, humor, and hospitality, Nonna. Thank you for sharing your wonderful wisdom, Nonno.
I agree with everything your grandfather said. He's a very wise, very thoughtful man. I'm going to try your Nonna's recipe. Looks really, really yummy.
Great advice, but important thing is Nonno and Nonna is still here with us and cooking delicious meals. We should live with no regrets, but look forward to future, and be healthy and happy.
You’re grandpa is the cutest and he reminds me so much of my grandma ❤ event if the pasta alla carbonara recipe is not the original, it’s always beautiful to eat family dishes ❤ love from Italy 🙋🏻♀️
I love watching these videos, your grandparents remind me so much of my grandparents. They were greek so the meditterenean temperament was the same! I miss them so much!
Found this after Vanessa's mention in her recent vid. Made this for dinner last night and it was fantastic!! 👍🤠❤️ Big thanks to your Nonna and Nonno! 🙏🙏
I love it I love it I enjoy all of it and I do thank you for sharing every bit of it it's so nice to see how people can still share a lot of their happiness in their kitchens you don't see that too often thank you again for sharing❤️❤️❤️❤️❤️❤️
Nonno, your garden is fabulous. I'm jealous. But I know you work hard for it to be so great. I have clay soil and have worked to improve it. You're a wise man who shares good advice. Nonna, thank you for your great recipes.
Our Bisnonno grew the best green leaf radicchio. He would call it Radichi or something like that. Haha. He made the most amazing salads but you do have to get used to the taste. He brought the seeds from Italy when he migrated here to the US so many years ago. Enjoy watching your family!
I really miss the tales the old timers would share from their younger days. I would rather hear about them than watch tv or read a book. It gives you a deeper perspective of life.
That looks fantastic. A really well made carbonara and finally someone that makes it the correct Italian way. I love the garden. Thx for sharing this. It's lovely.
It's very original and I'm sure it tastes delicious, but it's definitely not the "correct Italian way". The only things that it has in common with the actual carbonara recipe is pasta and eggs. It's awesome to experiment with food and try new combinations and variations of dishes, but don't claim something is made the traditional way when not even the sweet lady who made it has done so
@@bleachnbones7107 been a while since I watched but as an Italian I can say that traditional carbonara is pasta eggs guanciale and pecorino. Common substitutes are pancetta and parmesan which is more than fair for somebody not located in Italy as they might be hard to locate otherwise.
The way to do it is to drain the pasta first, put it in a bowl and only then add the eggs and pecorino mixture and the pan fried guanciale. Many people like to put the pasta into the warm pan where you've previously fried the guanciale and slowly add everything and some pasta water but it's too much work for my lazy ass. The important thing is that the pasta needs to be hot enough so that, as you keep mixing, the cheese melts and makes the sauce more dense, but not scalding hot, otherwise the eggs will cook instantly. Also, if you don't want a runny sauce, the proportions I use are: 1 whole egg + as many yolks as there are people for up to four people eating it, or 2 whole eggs + yolks if the people are more than four. But proportions are entirely up to you, that's just how I like it. The pecorino should always be A LOT. It's a national treasure, the more the better. No need to add salt or butter to the guanciale, it's already greasy and salty enough. Just season the eggs and pecorino mixture with a bit of salt and pepper and you're done. If you can't get your hands on pecorino and guanciale, parmigiano and pancetta are valid substitutes
Nonno and Nonna are treasures!! Love Nonna's cooking and Nonno's advice. (Nonna has good advice too!) LOL! I wish I could make carbonara without ending up with scrambled eggs when I add the hot pasta. What's Nonna's secret?
So much to share and so much to learn from this family Thank you for the video...i love italian for their disciplines, perseverance and traditions very much
Ohhhhh I love love love Italian food and culture!!!! And the language"FORGET ABOUT IT"!!!!!! Looks delish (MOLTO BENE) and such simple ingredients and easy to make. Those are the best cause those recipes/inventions probably came from whatever was in the house at the moment. They're the most comforting food ever. This one I would enjoy on a nice cold rainy day🤗🤗🤗🤗🤗🥰. May God bless y'all with much much health and the love of family. From el paso tx❤
I think my love of pasta came from a neighborhood Italian little store called Severinis me and my mom would walk in and I remember seeing all the diffrent kind of pasta!! All the shapes,I started remembering the names and I to now have a particular pasta for each recipe 😊. And the smell of the diffrent cheesees and meats. Wow what memories. My mom took us to an Italian pizza place COMOS ohhh was that a pie!!!!! 😊
I love his garden. My friend's grandpa in Niagara Falls had a big garden in his backyard. When we visited, he said to me "come on, come on" .... with vowels added to the end of each word. We went into the basement and he had prosciutto after prosciutto hanging from the ceiling.
"La Carbonara" today is a classic italian dish, buuut: ///The name "carbonara" is first attested in 1950, when it was described in the Italian newspaper La Stampa as a Roman dish sought out by American officers after the Allied liberation of Rome in 1944. It was described as a "Roman dish" at a time when many Italians were eating eggs and bacon supplied by troops from the United States. According to another unverified hypothesis a young Italian army cook, Renato Gualandi, created the dish in 1944 together with other Italian cooks working for the allies for a dinner for the US army as the Americans "had fabulous bacon, very good cream, some cheese and powdered egg yolks"./// So, i believe the americans had something to do with the invention of this classic italian recipe 😊. And kudos to the lovely Nonna, she reminds me of my own nonna "la grande nonna Ida".
Not Italian but I make great Linguine w/clams, (red sauce) Meatballs w/Angel Hair, (don't like spaghetti) Stir fried chicken breast w/veggies & fetuccini. I love a good Italian Hoagie & other dishes! Thanks for sharing Nonno & Nonna!!!
Boy ur Nona reminds me of the kids' Greek Grandmother & the rustic and authentic way of cooking. U can't go to cookery school to cook like that! Yia yia cooked just like that & the Kitchen cabinentry is just the same as yiayia's and the vege garden = brings back memories
Nonna I've never made Carbonara this way - I will try - it looks beautiful. And Nonno thank you for your wise words. I have shown this to my son who is 22 years old and he needs to hear this.
I tell you You are every good at all your talents believe I just love everything you do even making you Comfortable shoes GOD gave you many talents and u are every blessed in every way
I consigli sì, ma il piatto purtroppo con un’autentica carbonara non ha niente a che fare. In una carbonara non si mette la pancetta fresca e ovviamente non si mette la cipolla ! Ci vuole il Guanciale oppure pancetta stagionata, non pancetta fresca !
There probably has never been a Hamburger on this table. lol Intelligent people try out all kinds of different things instead of sticking with one hobby/interest all their life.
Was curious after reading your question. Google says: The Best Cooking Wine Substitutes Alcohol-free red wine. Beef broth. Chicken broth. Red wine vinegar (use ½ vinegar and ½ water for similar flavor results) Cranberry juice* Pomegranate juice*
But I think that was for red wine subs. Here's white wine subs from a random site: Apple Cider Vinegar Chicken or Vegetable Broth Apple Juice White Grape Juice White Wine Vinegar Ginger Ale Water
Let me suggest the one and only alternative to the wine: no wine 😅 Moreover, ehr... no onions, no parsley, no butter, no parmigiano cheese and no pancetta 😅 Neverthless, Nonna is lovely 🙂
