Italian Dessert Recipes Made WITHOUT Sugar | No Sugar, No Problem!

Thank you to Catalina Crunch for sponsoring this video! Visit catalinacrunch.com/PASTAGRAMMAR and use promo code PASTAGRAMMAR for 15% off and free shipping!
We don't know about any of you, but Eva and I sure ate a lot of sugar over the holidays. There was panettone, cassata, pandoro, cantucci... and that's just the beginning! Maybe, like us, you still have a sweet tooth but are looking for ways to satisfy it without turning to refined sugar.
A lot of traditional, Italian sweets were invented when sugar was a rare luxury. Home cooks had to get creative when sweetening their desserts, and today Eva's going to show us some of these alternatives with some treats made with NO sugar!
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MOSTACCIOLI CALABRESI RECIPE - www.pastagrammar.com/post/mos...
PANE TRAMVAI RECIPE - www.pastagrammar.com/post/pan...
In the spirit of Zia Maria, we are very intentionally not posting a recipe for Pane Schiavuniscu. It must be made by eye! Try it!
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COTTO DI FICHI (FIG SYRUP) - piccolosgastronomia.com/produ...
A more commonly available alternative is "Saba," made from grapes instead of figs. While it will obviously change the flavor, it can definitely be used as a substitute: amzn.to/3vDkeoH
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00:00 - Italian Desserts Made WITHOUT Sugar
01:19 - How to Make Mostaccioli Calabresi - Sugar-Free Cookies
07:04 - Tasting Calabrian Honey Cookies
10:51 - How to Make Pane Tramvai - Italian Raisin Bread
13:30 - Tasting Sugar-Free Sweet Bread
16:01 - Picking Up a Special Guest
16:20 - Meet Zia Maria: Eva's Culinary Teacher
17:34 - How to Make Pane Schiavuniscu - Sugar-Free Dessert
25:21 - Tasting a Sugar-Free Decadent Dessert
#sugarfree #nosugar #italianfood

[@PastaGrammar]

Happy New Year! We hope these recipes with no added sugar helps to keep the New Year resolutions on track! That being said... what was the MOST delicious dessert you had over the holidays??

[@Maggies87]

Happy New Year!

[@brockreynolds870]

We made green tomato mince pie for New Years.

[@TrishasMusic]

Homemade panettone of course! ♥️♥️♥️

[@thegatesofdawn...1386]

I love her hair this lighter brown color, nice!

[@denisemorton56]

And a Happy New Year to you both and your families. I really enjoy Pasta Grammar and love Calabria. Awrabest from Scotland.

[@deacjansp2]

Eva, the Aunt Maria segment is priceless. Not for the sweetness of the recipe, but for the sweetness of your auntie and the memories she shared. Priceless!🫶🏻

[@maya-gur695]

Honestly, I love desserts that are not too sweet. I think they're better than desserts that have a ton of sugar in them, because you can actually taste the ingredients.

[@Red_Eyed]

And they’re best with your morning coffee!

[@Red_Eyed]

@Agent Darkbootie I start my day off with ice cream! Hahahah.

[@iafozzac]

You can make single-plant honeys because bees, as the perfect little pollinators they evolved to be, actually tend to stick to the same kind of flower for a few days after they first get nectar from one, so if you put a beehive in the middle of a chestnut forest, most of the honey will be made from chestnut flowers for the period they're in bloom

[@PastaGrammar]

Interesting! Thanks for answering my question, I was really wondering how that works

[@clarabenn879]

Also, (as a beekeeper)… flowers are seasonal, each type of flower is only in bloom for a few weeks. And the bees will find the most bee-friendly flower that is in abundance at any given time and then tell the whole hive where to find it. That’s why the bees do their famous bee „waggle dance“. The scout bee finds an awesome source of nectar (flowering chestnut tree) and then goes back to the hive and does a „waggle dance“ which is actually a set of instructions on how to find the tree. Other bees go and check it out and, if they are impressed, go back laden with nectar and also waggle dance directions to those trees… and then it is like a democratic voting system, more and more bees dance for the same nectar source, until it is depleted or the flowering period is over. Then any bees dancing for a different nectar source become the majority and everyone goes there instead. So, because bees love chestnut blooms, if your bees are near a whole bunch of flowering chestnuts, for several weeks the vast majority of the honey they make will be „chestnut honey“, and as long as you know when that period is, you can harvest that honey separately and sell it as chestnut honey. You can also check that it has the characteristic colour, flavour and viscosity (to be sure), or even send it off for scientific testing. The bees will also be bringing in chestnut pollen during that time, and you can recognise different pollen types because they all have specific colours (or you can double check with a microscope) - so you really do know where your bees are foraging! 🐝

[@ramonclements9879]

Also worth note: some varieties of plants have flowers that are toxic to humans when bees make honey exclusively from them! Azaleas are one such plant but there are several others. Such honey was used to plot the death of rivals and enemies, anciently. Beekeepers advise you to consume honey produced from plants in your locale to help with seasonal allergies, as consuming honey made from the nectar of the seasonal plants you are allergic to can bolster your immunity to it.

[@barking.dog.productions1777]

It is a win win for the bee keepers because they used to put the hives in orange groves in Florida for orange honey and also charge for the service of pollinating the trees

[@barking.dog.productions1777]

@@ramonclements9879 Actually, I have a bee keeper on the block and he says that it is the royal jelly that you want for seasonal allergies.

[@AdamoReggiani]

It's time for Eva to teach Harper about all the different kind of honey we have in Italy ;) Please note honey is sugar, it's fructose and glucose, hence the first recipe is not sugar free (same as the third by having frutta candita whihc is full of sugar).

[@borealisnight1]

Aunt Maria is a gem. So glad she shared this special desert. This is a great channel-keep it up. Happy New Year to all.

[@jackstrubbe7608]

I love this simple fruit log! There are Bavarian variations i learned as a child. I also make my own fig "honey" it is quite an easy two-ingredient process and is so useful. It (syrup-making process) also works with several other richer fruits, such as dates or pomegranate. I am in love with this episode!

[@nataliastellabotte8841]

My favorite part of this video is with Aunt Maria. She is absolutely adorable. She reminded me of my great grandmother and grandmother. They also cooked and baked by sight. When asked how much of a certain ingredient was used they would reply "Appena sufficiente." So no one ever knew how much was used.

[@jackstrubbe7608]

I actually "standardized" several prized family recipes that were done by sight by quickly gathering added ingredients on quickly inserted parchment papers, measuring that volume, and returning it to the bowl while gramma gathered more ingredients. It took us a couple repeats of batches to not break her flow, but we were able to come up with basic recipes that I compiled into a family cookbook while all the parties were still alive, and gifted everyone at New Years gatherings we often had with the compilation. We did this decades ago now, before video taping and before the internet. I typeset the entire, and did little rapidograph pen-and-ink illustrations and offset printed them. They remain family treasures, handed down now through two additional generations. I did this after college, and am now 74. This episode played at my heartstrings deeply!

[@Piggelgesicht]

@@jackstrubbe7608 how great! I wish I had done that! Now I only have my Dad left and he can barely boil an egg - I missed my chance :(

[@77MrBuddha]

sentire Eva parlare in dialetto calabrese è pura poesia ☺

[@pw2883]

Hi Eva! You continue to surprise. You have elevated your cooking to an art form. The traditional Italian cookie you baked - Mostaccioli - was a masterpiece. And the filming venue - exposed stone walls - plus your Zia Maria, added Italian charm and authenticity. Congratulations on producing another exceptional video!

[@carolmerlini9971]

Exactly, how can they return to Arizona? This is exactly why I have no interest in ever returning to live in USA. I would have a broken heart forever if I did.

[@vinifmen]

Just a reminder that if you can't eat suger for health reasons (like diabetes), you need to avoid honey aswell.

[@jesusgamboa9899]

I was actually hoping for low-carb Italian desserts.

[@mariakoufalis1487]

@@jesusgamboa9899 Do they exist?

[@DavidHernandez-oc1oz]

@@jesusgamboa9899 Same here. People have different ideas on "no added sugar". Their interpretation is no added "sucrose"

[@DavidHernandez-oc1oz]

Excellent point. Their substitutes have just as much if not more carbs per measure than sucrose

[@lucilletabbutt6703]

​​@@DavidHernandez-oc1ozMan aren't you all a lot of fun at parties. Honey is much more nutritional than white sugar. I'm 100 percent sure diabetics know what they can and can't eat.

[@LatinScribe1]

News alert: honey is sugar (approximately 40% fructose and 30% glucose) as well as water, other sugars, carbs, vitamins and minerals. It's just not sucrose.

[@boa1793]

Yep, they used candied fruit in the last one! Tons of sugar.

[@ItsMeWendyvee]

Eva, your Aunt almost made me cry.. She looks (and cuts ingredients) very much like my Irish Grandmother and I miss her so much :)

[@capwillard9156]

Tutti abbiamo una zia Maria che cucina bene😂tanti auguri ragazzi! Bentornati

[@albertoravera1984]

Zia maria che riconosce i pinoli non italiani, stupenda. Si vede quanto sei legata a tua zia, complimenti!

[@peterbreis5407]

No sugar, just honey, raisins, jam, figs, candied fruit, fig syrup, and more honey... ...totally sugar free. 😉

[@stevekrantz2620]

Candied fruit is made by soaking fruit in sugar syrup. So, natural sugars, except for the candied fruit.

[@alextp4563]

Natural sugar and white sugar from the grocery store are exactly identical, there's no way to make distinction.

[@stevekrantz2620]

@@alextp4563 That's true, but I took the gist of this to be about adding extra sugar, and candied fruit adds a lot of extra sugar.

[@alextp4563]

@@stevekrantz2620 but the video says no sugar, that is not true, there a lot of sugar in all of these recipes, natural or processed doesn't matter, that's the point. And in the video they don't mention that so...

[@stevekrantz2620]

@@alextp4563 I'm giving them a pass on that, except for the the last recipe. Why, because using natural sources of sugar USUALLY results in only moderate amounts of sugar use, and that is true of the first two recipes. The last recipe, however, uses a lot of sugar due to its concentration in the candied fruit and fig syrup, so I can't give it a pass. It looks good, but in small portions, and once in a great while.

[@russstanziale3375]

My Italian-American family has made mostaccioli for over 100 years. We do not use cloves or cinnamon, but flavor them with grated orange peel, crushed almonds and chocolate. They are a Christmas must-have.

[@jhlfsc]

My nonna saves all the little Hershey Kisses colored foil wrappers to cut and decorate her muztazulli with!

[@eclecticexplorer7828]

They don't have table sugar, but they all have sugar. Honey has large concentrations of fructose and glucose, and they are what make it sweet. Similarly, raisins are sweet because they have fructose. The same is true with figs. If you are looking to get away from sugar but still want sweetness, stevia is the answer.

[@alextp4563]

Yes, at the end of the day these sweets ar not more dietetic than other sweets.

[@giovannimoriggi5833]

Yes, but it’s not about calories, it’s about the quality of sugar indeed. The natural sweetness involve different kinds of taste and nutritional aspects. Stevia is a sweetener good for drinks for the most, and it has no texture, while chemical features of sugars are needed in order to get what you want. If you took away all the sugar, you’re going to need other additives. In Italy we prefer to get little portions and/or add less table sugar, than to use additives. If you don’t want to eat sugar, avoid sweetness. If you can’t eat sugar, you have to put additives, just because you have to deal with diabetic (but science proves that even sweetener make blood sugar level higher, because what you feel in the mouth counts as well). Don’t forget that even butter have lactose.

[@alextp4563]

@@giovannimoriggi5833 Are you a doctor?

[@giovannimoriggi5833]

@@alextp4563 no, I’m not. What did I say so wrong?

[@alextp4563]

@@giovannimoriggi5833 cosa intendi per "qualità" dello zucchero? Non ci sono differenze tra zucchero da cucina e zucchero "naturale", anche dire naturale non ha senso. La glicemia non aumenta perchè senti il dolce sulla lingua, e "lo dice la scienza" ma cosa? Uno studio su 4 persone non può dare risultati statisticamente significativi.

[@RJack1915]

sugar is sugar is sugar no matter the source

[@gusamoretti8520]

Eva, devo dire che non avevo mai visto queste ricette. Mio bisnonno paterno era calabrese. Vedere questi dolci mi fa pensare che lui li mangiava. Voglio farli adesso per avvicinarmi a le mie radici calabresi. ❤❤❤❤😊😊😊

[@cisium1184]

My Dad and I ate a pound of torrone in five days over Christmas.

[@hiddentruth1982]

Aunt Maria seems like a very lovely lady. She makes me think of the woman that would give treats to the neighborhood kids and thought of them all as her kids.

[@yasladakaya]

I like how she was so modest like "no I can't make elaborate cookies" and then made the most elaborate cookie🤣🤣🤣

[@vercingetorige4]

io impazzisco sempre quando Eva tira fuori quel meraviglioso accento calabrese

[@robertfaulkner9105]

I always look forward to Pasta Grammar Sundays. Great desserts. Honey flavors are wild and it’s crazy how one pollen differs from another. Didn’t even know there was chestnut honey.

[@charlesmills6621]

Ir's not the pollen, but the nectar that makes the difference.

[@pavek]

I buy pretty much only chestnut honey because it doesn't become solid with cold and here in Italy it's common and quite cheap. Plus, as Eva said, it has a very rich flavor.

[@donscott6431]

@@pavek Never tried chestnut honey. Back in the 19th century, chestnuts were all but eradicated here, in the southern US, by what they called “ink blight”. While the trees HAVE made a comeback, it’s still unusual to find a really mature tree. Would love to try the honey!

[@giuseppecapizzi3736]

OK con Zia Maria quasi piango 🥹 "u sacciu ch'è bonu" ❤

[@ChuckCanada1]

@Eva dont you dare ever say you can't do something ever again. Your cookie looked better than the one you guys bought!

[@xXLunatikxXlul]

I would love to see a future Candied Citron/Oange Peel recipe video and Italian history behind making candied peel! Eva and her family provide great historical context behind such tasty dishes! 😄

[@Lunatix246]

I love Aunt Maria! Dry as hell sense of humour. The comment on the pine nuts was hilarious. You can't hide anything :)

[@mariaeugenia7599]

Your aunt Maria is adorable!

[@carolmerlini9971]

My neighbor brought the home-made S shaped dolce on a bus trip to a shrine. I have been meaning to ask her for the recipe and now I have it. So good in the morning with coffee. Thank you, Eva.

[@tonray9395]

'we are not going to use any sugar but are going to use honey' 🤣🤣🤣🤣

[@DavidHernandez-oc1oz]

Their definition of no added sugar is no added "sucrose"

[@tonybehaviour9945]

I legit walk around my house sayin: HARPER HARPER there is no bacon in carbonara. Love this channel !

[@nickvoutos8265]

great dipping cookie for coffee or even wine, or sherry, or porto

[@katalinas9264]

They're an adorable couple.

[@kathleendavis2008]

What an honor to get to watch and hear the history from your Auntie. Ty so much! What an episode!!!❤🎉💗💕💖

[@als.2983]

If you are lucky, you have a Zia Maria growing up. If you are really lucky, she teaches you how to cook. Aunts can make life a little sweeter.

[@robertoegosum1501]

...and they do wthout sugar!

[@JDS040]

My uncle makes the honey balls every Christmas I never knew what they were called but he’s first generation Italian here in America he married my aunt without meeting her when they were both in the service her here in America an him in Italy they were pen pals an have been together for 60 yrs now. Thank u for taking me back to those days.

[@notactuallymyrealname]

It's like y'all are in my head! You've made so many videos demo'ing exactly what I want to be eating, and exactly what I want to learn how to make, that sometimes when you put up a video I have to wait a while because I'm a little snitty about how on point it is. Fully accept that this may sound a little creepy from a stranger on the Internet!, but really, I just appreciate y'all's work so much. Thanks for this channel.

[@gregmunro1137]

Aunt Marie is just adorable - I like her style

[@debbybrady1246]

Everything looks wonderful - you had me at figs...

[@ke380]

Aunt Maria is a family treasure!!! You are so lucky to get her recipes and see her make them AND then share with us!!! Thank you all and wishing you many blessings in 2023!!

[@barbaramiller349]

What a treasure to still have her Aunt Maria. She is a treasure. Thank you for sharing her with us❤

[@sazji]

Ha, when I saw Zia Maria cutting the figs, I thought, "she uses the knife like every Greek grandma I ever saw," and you immediately said the same thing about Italian grandmas. :-) Even the same plastic handled kitchen knife. 😀 And your cornucopia - you were too modest, that came out beautifully!

[@analeila]

OMG u made me cry. Ur Zia Maria reminded me a lot of my Tia Maria. Listening to her speak in Italian brought many memories of all the Italian I knew in Argentina growing up. I am crying like a baby with a huge smile on my face. We all need a Zia Maria!!! (and figs of course :p)

[@yllejord]

When I was about 45 years of age I was thrilled to realise that I had stopped measuring ingredients and was cooking and baking "by eye", like my mother and my grandmother. Getting old has its perks!

[@u140550]

As a Asian person, this is our way of cooking; before we measure things. If we need more practice we just adjust. I do measuring, and feeling depending on the dish.

[@gkennedy2998]

Wait! Mama Rosa's sister is Tia Maria??? You have TWO secret weapons in the kitchen! A cookbook of their recipes must be created immediately. I will preorder several copies.

[@ChrisinOSMS]

Eva waiting out Harper’s buffoonery is a mood. She kindly let him do him.

[@ginacirelli1581]

Zia Maria reminds me of my Nana. Nothing was ever written down, everything was cooked by eye or feel! Mille grazie, Zia Maria!

[@alexandercolic405]

Wonderful vid, you're aunt reminds me of my little Serbian mom.

[@zoemetro9824]

I love, love Zia Maria! Grazie to her for sharing her knowledge. Please make more videos with Zia Maria.

[@davidhalldurham]

Before I forget, guys, I just finished "The Discovery of Pasta" by your friend Luca Cesari. What an excellent book! Highly recommended! I learned so much and it was such fun to read. I often caught myself just smiling while I read it.

[@PastaGrammar]

So glad to hear it! We’ll tell Luca you enjoyed it ❤

[@SundraTanakoh]

Aunt Maria rocks! Who needs to measure?? God I love that!!!!

[@firegirl6636]

I love the Calabrese dialect. My first language.❤ Bella Calabria, mi manchi tanto. 😢

[@johnenrightjr31]

"What if you don't have any honey...(pause)..." I'm totally seeing Bud Cort from Harold and Maude!

[@jojomarie5218]

OMG, Zia Maria is Soooooo Cute. Love the comment about Mama Rosa. Thank You and 🎉Happy New Year Harper and Eva. 🎉♥

[@misss7777]

The poor mans Panettone reminds me a lot of our local yeast bread with raisins that we eat here in Bavaria. My Grandma used to make it quite often. It is normally braided into a three-strand braid. Although that one is sometimes glazed with a powdered sugar glaze, there is no or only a very minimal amount of sugar added in the dough. The sweetness solely comes from the raisins. Delicious😋

[@matthewbrick7539]

To answer Harper's question: Bees take advantage of the chestnut blossoms, because they are blooming in the spring, when other flowers are not available yet, and they are very abundant. Chestnut honey will be, mostly from chestnut blossoms. And yes, it has a distinct taste.

[@alan11121959]

Eva's basket of grapes is quite good!

[@suzannevega2289]

This has been my favorite video of yours yet. Watching Zia Maria & Eva interact together made me smile the whole time, they seem to effortlessly display so much respect & love! Thank you all for sharing, Heres to a healthy, safe & very happy new year 💓💓💓💓

[@boa1793]

The US big store bakers used add a lot of sugar to pies and such. They still do sometimes but it’s less than before. If you try cutting down on sweeteners, you tolerate less. I eat dates and maple syrup mostly as my sweetener right now. So delicious.

[@jomercer21113]

My maternal grandmother could make the best pastries and sweets--all by eye and by feel. I only wish she had been healthier and lived longer so I could have learned more from her.

[@lulumoon6942]

For those wondering, I can vouch for Catalina Crunch, good protein bump with plenty of flavor, even for snacking!

[@scrappingfla9016]

So sweet to meet your Auntie...💖

[@gabrielenicoli5065]

Before everyone keeps commenting it. Yes a lot of ingredients contain sugars, in the chemical sense of the word, primarily honey, no shit. What Eva and Harper obviously meant is that they are not using any “added processed sugar” such as the regular one from the sugar cane, commonly referred as “sugar”. It is unfortunate someone has to point it out in a comment. Please stop writing it down like a “ah gotcha ya” it’s dumb. Also for those concerned on the dietary part of things, this is not your video, these are still regular desserts in the sense that they have that sweetness you might regret later on the scale. However they are different taste wise for those who are instead interested, for the culinary pov

[@Laurelin70]

Well, you can't have the sweetness withour ANY sugar, unless you use chemical sweeteners. So maybe we should say "desserts without ADDED sugar"...

[@alextp4563]

Ok, but the title is clickbait and a lot of people can be deceived, there's no point on saying that there's no sugar and making some people believe that honey is healtier than white sugar.

[@DavidHernandez-oc1oz]

@@Laurelin70 Technically they did desserts with not added "sucrose"

[@opheliahamlet3508]

Zia Maria is a delight! And her smile is like sunshine🌞

[@angelabouteldja4679]

Since I started to watch your videos, I've come to the conclusion that I know sooo little and I thought I knew quite a bit! Ava is an inspiration. I plan on trying her recipes and techniques. The chestnut torte looks delicious. It will be the perfect desert for my Italian family for the Vigilia (sp?) One of my grand nieces is vegan, and I know that she especially will appreciate this desert. Question for Ava, my father (deceased) came from Abruzzo so my Sicilian mother learned how to cook in his mother's style. For decades she made pizzelle with a filling made with musto but family always called the pizzelles "navole". Again, not sure of the spelling of "navole". Have you heard pizzelles called this? One last thing, I always prided myself in being particular about buying Barilla. Boy, was I wrong! Told my husband when we finish the Barilla we have, we will switch over to the premium pasta. Okay, this really is the last thing Ava, what are your thoughts about baby pastina? Thank you.

[@claudioa.513]

That's my problem learning how to cook in Italy, especially from my parents and grandparents: it's always "by eye" or "QB" and, unlike other italians, I'm totally hopeless at it! 😅 Fortunately today there's internet and people like Eva who translated that knowledge in an actual recipe. 😀

[@WinstonSmithGPT]

My family has lots of written recipes. Measurements include “half the green bowl,” “two of the small teacups with no saucer,” “just this little end of the spoon,” and “you know, some but not too much .”

[@stanleycostello9610]

I would phone my Grandma and ask how to make a recipe. She would say, "Just till it looks right" or "Just till it smells right." It's been many years since Grandma died, but I know now what she meant...

[@supertobino]

it’s like some fear of failing. as if the only time we try to cook this we fail, we won’t allow for another attempt.

[@debbiebocanegra1951]

I loved today’s video! Your aunt seems like a sweetheart!! ❤ Enjoy your time with family. 😊

[@emailuser8668]

Great video. In the future could you have background Italian music that's more modern instead of the accordion playing? Keep up the good work!

[@marycirimele9172]

These cookies bring back a lot of memories! I remember taking one and it lasting me all day… eaten slowly and saved for the whole day…❤

[@marycirimele9172]

The cedro is probably from my cousin’s groves!!! She’s one of the largest growers in Calabria!!!!!

[@OsakaJoe01]

The word for "aunt" in Spanish is "Tia." Very similar... is it "zia?" Or "Cia?" I don't know, I'm not Italian. But now more than ever I want to learn. So many of the word are similar if not exactly the same! This video really gets to me because not too long ago, one of my Tias who was the closest to me passed away. You say your Zia taught you everything you know, well, my Tia didn't teach me too much to cook, but she cooked for all our events. Christmas, Thanksgiving, weddings etc. I was closer to her than my own mother. I can tell you love your Zia very much. I could understand most of the ingredients! "Farina" sounds just like "harina" in Spanish. Canela, vainilla, all the same. Mexico and Italy must unite someday! Anyway, great video. Awesome deserts. Thank you for sharing your Zia with us. She's a lovely lady. ☺️

[@martianhighminder4539]

Spanish, French, Italian, Portuguese, Romanian, and a few other languages are part of the Romance language family. They're local languages that got a massive shared Latin linguistic influence from the spread of the Roman empire in Europe, and because of that you still see the similar words (cognates) that you noted between languages.

[@alextp4563]

It is zia pronounced "tsia"

[@rogercarroll8764]

When I make soda bread, the only sweetener is raisins. Dried fruit is loaded with sugar and as a diabetic, I have to be careful with how much I eat.

[@mielledowney2379]

A friend gave me Greek honey 🍯 and you need to try it. The taste is so rich and uniquely flavorful.

[@joecutro7318]

Bravissimi P. Grammariani!! Zia Maria è così carina! ☺️ The thing I like most about Italian desserts is that they are less sweet. Great recipe line up. So many of my passed down recipes are by eye. So, for me, my Nonna's cookies may taste a little different than my Zia Irene, but both we great in different ways. Great the handcrafting work on the first cookies, although I counted 2 cookie magnets in that segment including Harper. 😉🍪 Mille grazie amici. Vorrei essere lì. ❤🇮🇹☮🇺🇸

[@MrTinner66]

Viva zia Maria! Grazie per la ricetta.

[@michaelhealy1590]

Eva is so modern and very old fashioned at the same time!

[@gtm559]

Happy New year. One advice don't fight with Italian about chestnut honey. For your safety😂

[@lynnettehardy4533]

Sugar is sugar. Whether honey or white sugar, it still affects glucose levels.

[@lindamann2113]

your aunt is so so beautiful and seems soso sweet love her tell her thank you for sharing this recipe with us i really want to make this and all your sugar free recipes cause i'm a diabetic so thank you thank you very much and i adore you both

[@OniricTV]

You guys are pretty near to my hometown! Enjoy Italy and its simple and tasty moments of happiness!

[@courtneystewart8006]

I think the only recipe a diabetic could have would be the raisin bread. Beautiful recipes though 🥰

[@DavidHernandez-oc1oz]

A person with diabetes could have any of these recipes. The key is the portion. The higher the amount of carbs, the smaller the portion. 2 tablespoons of raisins is equal to the carbs in 1 tablespoon of sugar. Your body doesn't distinguish between sugars like honey, maple syrup, molasses, sugar and natural sweeteners like dried fruit.

[@Dreckmal01]

I really love the copyright free old Italian music. I honestly get a little sad when we don't get at least one 'cheesy' old Italian diddy.

[@chiarap2752]

Mastazzoli ! One of the best and most traditional Calabrese cookies! ❤ Thank you for these videos… from a paesana! Lol

[@thomasdjonesn]

Grazie Aunt Maria, for sharing your recipe with us. They're all amazing, but I'd like to use that last one as a secret weapon in the next holiday season. The first two I will make in the next few days, my partner does not want added sugar in things for the next little while.

[@beth4463]

Thank you for the fun video and great work on your cookie, Eva! I loved the visit from Zia Maria. ♥

[@albertozino1474]

I've grown up with Pan tramvai (simply called pan all'üva in my town, in Piemonte but not far from Milan) but your version strikes me as a bit odd. There are definitevely recipes with a bit of lard or butter, but never that much, or with so little raisin. For me the best version is just a simple bread dough (best if with a bit of wholemeal and sourdough), with an outrageous amount of raisins (up to 1 part dough 1 part raisins). In another local version, the raisins are not kneaded into the dough but it's rolled up like a strudel, also with an incredible amount of raisins, served on the grape harvest festival.

[@bonniepaul9444]

Fabulous episode. Yes Eva, your region is amazing! Thank you for sharing your love and passion of food and your beautiful country with all of us. PG is the best!! 💚🤍❤️

[@calypzo69]

Tía María!!! !Bienvenida! I could never eat the Pane Schiavuniscu (19:31). All the sugar in the candied fruit. Like my mother says, "nena, eso eh melao." I love seeing the history in Tía Marías hands more than reading the recipe.

[@danielaferrari1380]

Actually honey has more sugar than sugar itself. My mom is diabetic and the doctor prohibited honey of every taste. We now use Agave nectar to sweeten our recipes.

[@alextp4563]

Exactly, it's important to say that all of them are not made without sugar.

[@mariakoufalis1487]

Agave is great and monk fruit sweetener is good for baking as it is 1 to 1 ratio with sugar.

[@DavidHernandez-oc1oz]

Both have approximately 17 grams of carbs per tablespoon.

[@wonderwoman4819]

OMG love Mastazzola! More childhood memories!! Thank you!!

[@rudolfschenker]

Bella Zia Maria! It was wonderful to see you guys have such a wonderful moment with her, whipping up the traditional dolci! Eva has such a lovely family, you guys are so lucky.

[@anahimedina2476]

Mi piacce molto questo canale di youtube. Sono una studantessa di italiano e una cuoca pronta a diplomarsi a scuola di chef. Abito degli eeuu,ma sono Argentina. Sto leggendo la tua pagina web. Non vedo l'ora di cominciare a fare le recette. Ciao ciao!

[@claudiapadula3140]

What a special gift your Aunt Maria has given you and all of us! Thank you Aunt Maria for sharing this wonderful recipe. Your knowledge is your legacy❤️

[@lynncarol9934]

That Catalina Crunch cereal better be good! I just looked it up and wow! That is one expensive cereal!

[@DavidHernandez-oc1oz]

Interesting how Eva though keto items were disgusting a few years ago.....

[@DianeDiPiero]

Just found you guys and I'm hooked.

[@JB43186]

This was like watching my grandma cook! Thank you Aunt Maria!

[@lynncarol9934]

Harper. Have you ever had Eva try a.....Fluffernutter sandwich!? I recently got a hankering for one. Haven't had one since I was a kid. Bought Marshmallow Fluff! Put it on Crustless White Wonder bread....yes it has to be Wonder bread to get the true experience...with Peanut Butter and man oh man I thought I died and went to Heaven! It was so good. Omg. Loved it. Just wondering if you guys especially Eva have ever had it. If not, maybe a video??? Hint hint!? Lol hope so!