Discover an alpine 'mac & cheese' called favò | Pasta Grannies

[@makelikeatree1696]

I have said this before, but it’s worth saying again: you are doing the lord’s work, Vicky, keeping these recipes alive and showing us the wonderful women who make them.

[@pastagrannies]

Thank you very much; I love my work 🙂🌺 best wishes, Vicky

[@axion8788]

As the world goes weird, Pasta Grannies keeps us sane. Grazie mille!

[@chocolatesouljah]

Well stated! You may have heard my appreciative laughter all the way from California! I started watching Pasta Grannies at the beginning of the pandemic and its energy was (and still is) life-affirming during a very difficult time.

[@DroolRockworm]

Guys chill it’s just a video about grannies making pasta! The world isn’t going weird!

[@axion8788]

@@DroolRockworm So, "DroolRockworm" isn't weird?

[@salishseaquest7952]

I almost swooned when she put in all that lovely fontina and I watched it melt. Another delightful pasta dish, prepared by 3 delightful ladies. We learn so much by watching them create. Thank you.

[@sophiaisabelle01]

This channel is the best. They sure work hard.

[@scottamori3188]

It is what the rest of KZbin should aspire to.

[@cristinabock1310]

I love her reactions when she tastes the broth and pasta. You can tell it’s 🔥😋

[@toutlesag]

Yes. And her own mother’s sincere approval at the end is so precious and beautiful ! (On the other hand, we’ve known some mothers’ disapprovals and criticism of their own daughters’ cooking are so passive-aggressive or simply nasty and just unnecessary, as though in competitions with their own daughters.)

[@cristinabock1310]

@@toutlesag yes sooo true!

[@JillBretherton]

Wow. What a fabulous channel. I love the way the guy down the road makes the passatta, and the man over the field makes the flour and so on. Why have we lost this here in UK? I lived in Liguria for about a year a long time ago and I have been addicted to Italian food since. This channel is a dream. Thank you pasta grannies and channel creators!

[@pastagrannies]

Our pleasure Jill! best wishes, Vicky

[@gizigus055]

I'm totally gonna make this. From scratch based on the video. One pot, easy and cheap ingredients. Anyone can make this and you'll get an amazing meal :)

[@kallekallessons]

Was it difficult? Did it turn out good?

[@mikeneidlinger8857]

The Italians outsmarted me again with their food magic. I am bedazzled by this dish. It is like a link back to the days of true witchcraft. Not that witchcraft ever died but it's primo days were definitely in Italy when Witches invented this dish.

[@Getpojke]

Oh yes please! My mouth is watering watching that, lots of my favourite things combined into one dish. Think most folk love macaroni & cheese & its been a favourite of mine since childhood. I've worked on my own personal version & have got it just how I like it. I liked her addition of the sausage, I do something similar & also make a "Mac 'n' Cheese" with haggis mixed through when the mood takes me, makes a great baked tattie filling. That's a beautiful region they live in with stunning views. Plus those roof slates are fantastic. Everyone in the house seemed especially happy & couthie. Think you'd have a lovely time sitting down at the kitchen table for a meal with them. As always thank you to you & your team Vicky. The Friday video sets a calm tone for my weekends & this one was excellent. James. 🍝

[@pastagrannies]

hi James, yes, macaroni cheese isn't fashionable, but everyone needs a good recipe! Personally I'd omit rather than swap the sausage in this recipe and if I was going to tinker, I might use stock. Aside from masses of fontina, the important ingredient is the crunchy rye bread for textural contrast. 🙂🌺 best wishes, Vicky

[@gabriellad1725]

It’s so fantastic Vicky that you are capturing all these wonderful authentic recipes ❤

[@pastagrannies]

Thank you. I always say I have the best job in the world! best wishes, Vicky

[@zebrastripe665]

Jealous of those views and the fontina! The mountains were gorgeous and so was the dish once the cheese got stringy

[@christinabroadhead3810]

Happiness and humour cancel out calories....

[@saniyasarkar9311]

Such bondin. Mother and mother in law. Keep it like that forever.❤

[@HopeLaFleur1975]

I want to be everywhere Pasta Grannies are❤❤❤❤❤truly my favorite ladies!!

[@jonesbub1]

That looks like a wonderful, belly-warming, cold weather supper!! And that rich fontina made it so creamy!! Yummy! It’s a joy to watch these extended family members working together with such friendship!! TFS, Sharon♥️🤗

[@Ripcookiethief]

That looks fantastic. The addition of cinnamon is something I wouldn't have expected.

[@DeKeukenVanJordi]

Every time I watch these video’s I miss my own grandma’s. But the grandma’s in these video’s give me such a wholesome feeling! Thanks for everything and greetings from the netherlands 🌷🇳🇱

[@scottamori3188]

Another glorious episode. That cheese from her own cows. Beans. Sausage. An Enormous carrot right from the earth. Eat like that and you will live forever! Thanks for another episode of inspiring women and a feast for the eyes!

[@pastagrannies]

hi Scott, I'm glad you enjoyed it - we loved filming Piera and her family! best wishes, Vicky

[@Darscm]

Acosta Valley is incredibly beautiful. The favo looks delicious. Another weekly episode that doesn’t disappoint. Thank,you.

[@guguigugu]

must be very filling, good for hard work

[@limop20]

might have been a peasant meal back then. today it's luxury considering inflation and supply. blessed the ones who still have the means to fead themselves. keep up this great documentation

[@alexanderk.3177]

These ladies make me happy every time! Such a wonderful channel! Molto grazie! 🎉🍾🇮🇹

[@gregcasale1001]

In a classic Italian way, I'm eating my lunch AND watching this. Grazie mille, Vicky and your whole team!

[@Sy5temfire]

That looks amazing, and how cute are those cows?

[@tamarsisneros9360]

Every time I watch one of your videos, I think, I don't know how you all came up with this or how you make it all happen- but I'm so incredibly grateful that you do! This little glimpse into the lives and homes of these women is such a blessing. The only thing I'm left wanting is a corresponding channel for so many other countries! What do little old French ladies cook? German? Colombian? I want to find out!

[@TheFunctionalForce]

Well, here a Colombian living in Germany! (But only 39 years old!) 😅 Out of jokes, I loved your comment!

[@pastagrannies]

Thank you for your kind words. I want to do a ‘ Pasta Grannies Goes Global’ celebration of 10 years of the channel next year. So watch this space! Best wishes Vicky

[@juliazappone2021]

Wonderfully exciting idea Vicky about Pasta Grannies International!!

[@ABM750]

My type of Mac n cheese ! Thanks Pasta Grannies your dish looked delicious 😋

[@ruthsinclair1883]

I have not grown any broad beans or summer savoury this year and I am regretting it now! It was adding the cheese that made me long for tastavision. Thank you, Vicki, for showing us a glimpse of heaven in the scenery and such a beautiful family.

[@josephvaughan3099]

Man these people are why food tastes so nice! Godbless!🙏 😁🇬🇧

[@janetedwards1461]

Looks amazing! Beautiful country and beautiful people!

[@LorelLa22]

Love Summer Savory! I have kept a sage stick, which I use for stirring - very effective 😸

[@fabiosalvatori4412]

Che spettacolo!!!! Questa è l'Italia!!! ❤❤❤

[@DBurgg]

Her cows are beautiful! Love the bells. Hard working gal for sure.👏🏻🌻

[@nealieanderson512]

Another marvelous dish! Wish I was there!

[@yolandalynner2978]

Food the way it SHOULD be! 🤤❤ ❤❤😋 Thank you for sharing this. Appreciate your channel.

[@angieb1able]

We should all be so lucky to have this version of Mac & Cheese!

[@VeraLucia-qs1jp]

Nem consigo imaginar o sabor!!! Deve ser maravilhoso!

[@PetraRobinson-gm8nh]

This looks SO GOOD. I wonder what I could substitute for the sausage, as I can not find it here in the UK. Maybe tiny meatballs made with minced pork and beef?

[@Seriously_Eh]

Why not!

[@littlefrank90]

Sausages are just macinato (grinded meat) with salt, pepper, someone (rarely) puts a little garlic too. Here in Italy that is how we buy them at least. So yes, you can use meatballs it will absolutely be okay!

[@PetraRobinson-gm8nh]

@@littlefrank90 Thank you so much, I will do that next weekend.

[@CBEEBLE]

All the major supermarkets sell beef and pork sausages - just buy a packet of each and combine. Equally online butchers such at Campbells sell a beef and pork sausage.

[@pinkmonkeybird2644]

I don’t think the kind of sausages matters in this dish from what the ladies all said. The most important ingredient was the dried pane nero, but I don’t think it’s available outside their region. Maybe stale but hearty rye bread will work? I love fontina cheese, so I would love to make this dish as well. I’m a vegetarian, so I’ll either skip the sausage entirely or replace it with one of the better loose plant-based sausage substitutes. But I won’t skip the the cheese, broad beans, and of course the soffritto.

[@raynmaker]

that looks truly delicious, i need to stop watching pasta grannies at midnight!!

[@СпасЯнков-э2ч]

Wow summer savory a Bulgarian herb goes well with cheese also marjoram is known here in Western Balkans and is great with cheese too

[@joypolk3093]

What a industrious woman❣️lovely episode.

[@journal.revival]

An entire episode on pane nero please!!!

[@loganl3746]

I could almost smell it when she cut open that wheel of fontina!

[@rudyfan1926]

Wow, I would enjoy a large serving of this! We need the bread recipe, too!

[@kevinwatts661]

Thank you once again! Looks amazing.

[@john2914]

Very beautiful stuff here. Very very nice. Great job with this. You are very good people. Cheers to you.

[@artycrafty9209]

Amazing women who are so happy in their work it translates into the food. The secret to longevity, wine, butter, cheese and good usage meat! who could ask for more. Thank you team PG for a wonderful happy viewing. Ramon x

[@pastagrannies]

Hi Ramon, you are so right! Eat an inclusive diet, live in a close knit community in an beautiful alpine area - which means plenty of exercise up and down those hills! 😁 best wishes, Vicky

[@artycrafty9209]

@@pastagrannies ❤

[@DianaAmericaRivero]

I've had fava beans with rice, but never with pasta. Would love to try this.

[@johnkovalicky3389]

All I have to say is yep and I'm on my way❤❤❤

[@luanllluan]

love her accent!

[@shawngalbraith9432]

Looks so satisfying! Yum!

[@italianduded1161]

Eheheheh quanto ci si mettono gli Italiani 🇮🇹🇮🇹👍👍👍👍

[@maristermcsorley4203]

Vicky you should do one in France too so many traditional lost there too

[@kmm2442]

Gosh I need to come. I want to cry.

[@campbelllloyd6520]

Looks amazing.

[@christianeaspacher9043]

Tutte le donne sono innamorate! ❤

[@tinaross3469]

Looks great!

[@MonaAyoub-kf5rh]

Ingredients used are health bomb ❤❤❤❤❤❤❤❤

[@limoni.bakery]

The 2 ederly women are so cute❤❤

[@douglasrandall6737]

Very nice and I love the photography

[@Keeperofloveys6]

Savory is delicious ❤. I must make this

[@ELCasella]

What an amazing meal!

[@erizabeta]

Just gorgeous

[@ΔωροθεαΣκλεπα-κ2η]

Wonderful video.!!!!!bravo.!!!!!❤❤❤❤🍲🍲🍲🍲🥘🥘🥘🥣🥣🧀🧀🧀

[@desireemarana4997]

Omg this looks delicious❤

[@pastagrannies]

It really is! 😁 best wishes, Vicky

[@adamthompson3691]

Oooh that looks sooo good.

[@JohnChapman7]

Cinnamon was a surprise!

[@pastagrannies]

hi John, yes, it's goes well with the fontina. best wishes, Vicky

[@willowcormo4297]

My husband and I are obsessed with this channel and with making pasta. There wasn’t one in this video but I’ve seen a few videos where the grannies have pasta chests and I’m desperate for more info. What are the chests called, do they still make them, is there a particular region of Italy where I’m more likely to find one? Help!!

[@pastagrannies]

hi Willow, the dough chest you refer to is called a "madia" and they are found all over Italy in different shapes and sizes. They are used for proving bread dough as well as making pasta. Some will have a pasta board as part of the design. They have fallen out of favour as they tend to be quite large and don't fit modern kitchens, so you will find them in antique fairs/flea markets and online on eBay. There are also one or two specialists who can make them to order but I don't remember their names. I'll find out. best wishes, Vicky

[@willowcormo4297]

@@pastagrannies Thank you so much for your reply! We are headed to Bologna next weekend and will check out some antique stores. We’ve also found some new ones being sold at Mobili Emmebi and can’t wait to see them in person. Ciao!

[@christeenprice5637]

Awesome, thanks

[@UrbanHomesteadMomma]

That looks amazing! ❤

[@Serendipity1977]

Che bontà! ❤❤❤❤❤❤❤❤

[@deejayC]

This looks absolutely delicious. (And this is from someone that *hates* Broad beans !!)

[@pierreprospero3263]

merci !

[@mamascarlatti]

When I first started learning Italian, I found the R difficult so I did a French r , - because I heard some some native speakers like Piera using it too. I wonder if it is just Piera, or is it the local accent?

[@robbied9239]

They’re speaking Italian, but with an accent, because the local language being Valdôtain, a dialect of Franco-Provençal, which has a prominent French influence.

[@mamascarlatti]

​@@robbied9239 Thank you for that - will look it up

[@Hastdupech8509]

In Valle d'Aosta they speak a variety of Arpitan (or Franco-Provençal as already said) and it's got nasal vowels and the French r. In some moments they spoke it: "Com l'è, l'è buna?" (I probably butchered it 😅, but that's what I understood). Considering that France has been doing all they can to suppress all regional languages for much more than Italy, Valle d'Aosta is one of the few places where Arpitan resists. In the region Italian is becoming prominent while French is the official language and the Dachsprache of Arpitan speakers since 1500. I really hope they remove it and just teach Arpitan replacing it, but idk how keen they are on this in the Valley

[@grouchosaidit5454]

So lovely. Thank you.

[@marcob1729]

wow, what a location

[@danielfontaine6977]

Hello from Montreal ! I'm hungry, just watching your video... I sent the link of your video to Sr. Angèle Rizzardo.... who is a nun, very well known in the Province of Quebec, she has been in the media for more than 50 years .. She taught cooking to professionals and also on television for many years, she really likes your videos... Have a nice weekend

[@pastagrannies]

That's good to hear, thank you Daniel, best wishes, Vicky

[@davisd_ambly4067]

I want this now!

[@pastagrannies]

It's easy to make; just make sure the rye bread is crunchy 🙂🌺 best wishes, Vicky

[@shellyharry8189]

oh my! ❤❤❤

[@liamblake937]

Beautiful video, sounds like she’s speaking Italian with a French accent! Val d’Aosta is a fascinating place with wonderful food and wine

[@OGMann]

Regional differences in ingredients make the same dish unique to where it is from.

[@AdamBechtol]

Such a treat :p

[@DeliciousBerries]

It is called MONTE BIANCO!! It doesn't belong to France. Thank you.

[@pastagrannies]

Thank you for pointing that out; my understanding is the mountain "belongs" to both Italy and France. Clearly it's a sensitive subject. I tend to use the English version of names for my voiceovers, and I'm afraid the French version is the one English speakers understand. best wishes, Vicky

[@DeliciousBerries]

@@pastagrannies The side you are at is italian. Out of respect for the Country that guests you, you should call it as fit. As for the English speaking I am convince that learn something won't hurt them. Salami, pistascio, bruscetta... Enogh!

[@ErnieCG]

Good food

[@eclecticexplorer7828]

I would love to try this with vegan sausage (I'm vegetarian) or maybe some kind of mushrooms standing in for the sausage.

[@pastagrannies]

I think omit the sausage and don't worry about a substitute. There is so much umami from the cheese. When I googled the recipe it seems not everyone adds it. best wishes, Vicky

[@IsInstantLife]

I would love to know what the drying process/form is for the pane nero. Do they dry it as whole loaves? I wonder how I could recreate that element of the recipe at home.

[@pastagrannies]

The loaves are left whole and it's important to have very cold but dry air. Pierina keeps hers in the roof of her barn, best wishes, Vicky

[@cbrg939]

👏👏👏👏👏

[@andrastituszbalogh7583]

Superb!

[@linatheodo6753]

Thank you girls you are beautiful ❤️❤️❤️

[@VerhoevenSimon]

I wonder if they start rationing the pane nero towards the end of the year.

[@pastagrannies]

good question. Making the bread used to be a communal effort so in addition to being careful, there would have been a bit of bartering. These days there is a 'sagra' food festival (22 July in Ozein) to keep the tradition going. best wishes, Vicky

[@afriend621]

I would like a "La Favo" apron. Do you sell it ? Thank you.

[@lorenzmuller3542]

Lol at Franco

[@Nofzio]

FONTINA

[@chefjameso]

the editing is weird, at 6;20 she shows the favor with no pasta in it?

[@BARUtubbig]

Interesting Italian accent, there's a lot of french influences

[@Kimbermoi]

Is this served with a nice chianti? 😮😉❤🇨🇦

[@fran-js8ve]

No chianti in this region. We have a frozen grape wine that is not easy to find outside Italy.

[@sharendonnelly7770]

...and some liver 🤣

[@arpymaghakyan8767]

in some houses they don't invite the shooting team to table, yes ?

[@sarahclarke13]

Why are they back, once again?

[@josiemorgan5401]

🤗💐🙏

[@aris1956]

Ma questa in effetti è una “pasta e fave”, un po’ in una versione speciale. Perché scrivere “mac & cheese” ?

[@pastagrannies]

To encourage viewers! People tend to click on pasta dishes they already know, and macaroni pasta with cheese is true, if not the complete list of ingredients 😀🌺 best wishes, Vicky

[@CristianoAdiutori]

che colori