91 year old Bonaria makes fregula pasta with clams! | Pasta Grannies

[@alicebecht859]

Wow she learned to read when she was 80, she is amazing.

[@Romafood]

this channel is an Italian heritage👏🇮🇹

[@dee_dee_place]

Buon 91st compleanno, signorina Bonaria. Adoro la tua ricetta della fregola con le vongole. Non vedo davvero l'ora di realizzarlo. Mia nonna (la madre di mia madre) ha imparato a leggere e scrivere in inglese all'età di 65 anni. Do a te ea lei molto merito per averlo fatto. Abbi cura di te e rimani in salute!

[@roccosisto8196]

What an honor to see this prepared so beautifully. There is nothing in any Michelin starred restaurant that could come close to this.

[@scottamori3188]

Another glorious and dignified lady! I have become intrigued with Sardinia as a result of your channel (and that earthenware!). Bonaria looks and speaks with the vigor of a woman 25 years her junior and today you featured pasta and one of my favorites - clams! God bless, Bonaria! Another Friday made brighter by your channel!

[@pastagrannies]

hi Scott, Sardinia is a wonderful island, with so many interesting traditions. And it's a blue zone of course - as you can guess from the number of over 90s women we've featured! best wishes, Vicky

[@lewissmith3896]

@@pastagrannies Magnifico.

[@rosannapizza6402]

OMG how beautiful. She looks so much younger but for anyone who didn't catch it.. this marvel went to school at 80 to learn how to read!

[@zameshtan]

Learning to read at eighty! So cool! And I've never seen this method of making pasta, it looks so tasty!

[@Sue-ec6un]

Hey, I accidentally made this a couple of weeks ago! I had mussels instead of clams and made what I was calling cous cous, now I see, I was making Fregola! And it was sooo good! My earliest childhood memories are all about Italian cooking!

[@kellybryson7754]

I love that she went to school at 80 to learn to read. Good for her!

[@jonesbub1]

As if watching Bonaria make this very special pasta wasn’t enough of a treat, that beautiful smile at the end of the video made the treat absolutely perfect! Happy, happy birthday, Bonaria! TFS, Sharon😊🤗♥️

[@Elischarlot]

I’m from Sardinia 🥰and I love fregola 🙏🏻

[@janetschmitt6760]

After watching how it's made, it's easy to see why!

[@massimopalomba5009]

Mi piace il fatto che ogni tanto si esprima nel suo bellissimo dialetto (ma forse dovrei dire lingua). ❤ Brava abberu, a chent'annos, Bonaria!

[@judithlehman6533]

The fregola looks so precisely rounded. I couldn't tell which magic she was performing to make it happen.

[@vlink4071]

This lovely lady is such an inspiration!

[@dpcaw]

What a labor of love:)

[@Linuciukas1992]

Because of this youtube page we are all gifted these recipes from amazing cooks with so much love and history unique to so familys thats special

[@pastagrannies]

I'm glad you appreciate it Sionainn 🙂🌺 best wishes, Vicky

[@mikecoffee100]

Happy Early Bday and another Awesome video though could do without the clams sorry but the rest is Just Wonderfully Yummmyyyyyy

[@grouchosaidit5454]

Marvelous! Thank you for featuring this talented, confident cook. What a treat to watch her in motion.

[@clonn]

Ok this recipe just blew my mind. Kind of a cous cous but cooked in a risotto way, without moving it, like a paella (hold up Valencians).

[@violetapam3308]

Μπράβο σου συγχαρητήρια πολλά 🤗🥰 τέλεια συνταγή

[@loganl3746]

Happy birthday, Bonaria!

[@sharendonnelly7770]

Oh my goodness, that looks absolutely delicious! Will see if I can attempt a version with butter clams, although the fregola may be a daunting task. Bonaria is such a treasure, really enjoyed watching her create the fregola! Great video!

[@JohnChapman7]

Very nice. It looks perfect, Fregola! What a process!

[@sih1095]

Another new idea. 👍.. Brilliant stuff.. ✅

[@EricaNernie]

A master class from a lovely lady!

[@katelijnesommen]

This is granny-tier pasta making! Wil definitely try this at some point. What a sweet lady and what an interesting life story!

[@rebeccasanford8607]

Simply Fabulous! I love this channel SO much

[@pastagrannies]

hi Rebecca, I am glad you enjoy it! 🙂🌺 best wishes, Vicky

[@souadghazal2533]

Kudos to the "set designer" who re-arranged all those beautiful clay/Terra cotta pots and bowls, sifters and baskets hanging on the wall 👍. There's even an old manual egg beater ! And her helpers all dressed up in their traditional dresses/uniform and hair nets 👏. I especially love her colourful enameled cooking pots... beautiful. Sardegna and Sicilia are still on my list.

[@pastagrannies]

hi Souad, we filmed the session in the 'Pro Loco' kitchen. These little PR organisations are found all over Italy are so helpful to us, none more so than the folks in Sestu. Sicily gets more attention, but Sardegna is just as interesting to my mind. 🙂 best wishes, Vicky

[@souadghazal2533]

@@pastagrannies It crossed my mind that it could be the kitchen at the tourist office. I looked them up. During my earlier travels in Euroope, and long before airbnb and the internet, I always contacted tourist offices where some locals registered their properties/rooms for tourists to stay at. It was so much fun. Thanks.

[@pastagrannies]

hi Souad, yes I used to do the same in Greece! The Pro Loco remit is not really tourism, more event organisation. This kitchen, in addition to being used for demonstrations, is also in the home of Margherita - the lady dressed in blue in the video. 🙂

[@MrStefanVidovic]

Honored to be a first commenter on this iconic show

[@GB-ug5pc]

What a great lady! Such determination.

[@JinJinDoe]

Looks yummy! Much respect to her, she seems to have a hard life.

[@lorisullivan327]

She’s just adorable! That looks lovely… I love that you are preserving tradition 🧡

[@undertaker666dead]

well happy birthday Bonaria

[@cynthiacameron85]

Lovely woman..thankyou for your beautiful presentation🌹

[@SabraQueenoftheUnderworld1346]

A very Happy Birthday to Bonaria!!!! May she have a wonderful day 💕💕💕💕

[@binxosaurus]

Happy Birthday Bonaria!!

[@dnmurphy48]

My weekly fix of this channel on a Friday afternoon ALWAYS makes me smile :). This dish looks amazing and I would love to eat it, but too fiddly for me to make it. You need more patience than i will ever have,

[@annmarieaspromonte1086]

Happy birthday 🎉🎂

[@teardrop720]

That is great! Salute à Bonaria ❤

[@CC8CY]

It looks amazing!

[@FlyOrDie4988]

Mmmmh....What a recipe!

[@christineb8148]

I recently saw a Hutterite dish called "geschtel" or "gerschtel" that is very similar although they make it in very large quantities for their entire community, and I think they use all purpose flour and turmeric instead of semola and saffron. I remembered this video and found it to see if I remembered correctly (and Bonaria's version is much more accessible for home cooking scale) . It's interesting how many cultures have parallel dishes

[@nealieanderson512]

Such love in a dish!

[@VerhoevenSimon]

That looks like a beautiful dish.

[@artycrafty9209]

Firstly I caanot believe Bonaria is 91! you could deduct many years from that and believe it. What magic she created, interestingly very like they make couscous having lived in Morocco for 20 years. Vicky perhaps a big hint for you and the team to do Moroccan grannies!

[@pastagrannies]

hi Ramon, I would love to do some filming in Morocco.. and also Tunisia, given its proximity to Sicily. But I think I'd need to buddy up with some local film makers and food anthropologists, as my knowledge and insight is very limited. 😀 best wishes, Vicky

[@artycrafty9209]

@@pastagrannies Oh how exciting I might have wetted your appetite. I really dont think that it would be difficult to find and lease with someone who could arrange those things for you. Sadly I used to know just the person but she returned to Australia, I do remember anyone I shall certainly let you know right away. My heart still bleeds for Morocco, it really feels like home to me, its wonderful happy people, it is such and exciting and diverse country which in very recent years has undergone huge upgrades with our loosing its old traditions, gosh you have made me home sick now! Ramon🤤.

[@johnmiller4973]

Happy early birthday Bonarria

[@유주연-i9w]

Lovely ❤

[@Getpojke]

Wow! Now that's a dish. Love clams & that dish looked perfect. Bet they were little sweeties. Have always wondered about making fregula from scratch like that; will maybe give it a go sometime. Will give me an excuse to get some butter-clams in; they'd be just the ticket for this dish I think. 🦪🦪 Thanks for the video & hope you all had a lovely festive season.

[@pastagrannies]

hi James, of course one can buy fregula, but not saffron flavoured so one would have to add a little to the tom sauce - which might make the saffron more pronounced? I don't know but this is such a nice recipe, it would be no hardship experimenting! best wishes, Vicky

[@LS-fs6nc]

super! 🥰

[@jenniferziegler260]

AWEOME!

[@stevelogan5475]

Ms. Vicky, trying to catch up on posts, this looks delicious, I feel sad that this sweet pasta granny could not go to school, there are many folks in Appalchia that could not also because of working farms for food or had minimal grammar school education & some did not even have a school house to attend unless someone could teach at local church

[@TastyKitchenTv]

🌷Very nice.👍

[@davisd_ambly4067]

Magnifico!

[@natalielehto1436]

Happy birthday!

[@DerAdler82]

7:43 "Vadi" 🤣

[@filipponseele7346]

Brava Bonaria. peccato que La Sardegna e troppo lontano da casa mia.Saluti da Belgio.Fabbro Filip Ponseele

[@jennyprorock]

Looks absolutely delicious! And what a sweety. But..could you please use a different colsed caption color thats easily visible? The white wording/translation, always blends in way too much and we dont want to miss anything these ladies are saying. . 💜

[@pastagrannies]

hi Jennifer thanks for the feedback. Subtitles are an ongoing challenge; we put a black edge on the words, which I think helps - at least most of the time. The tricky thing is if one puts a black or grey background then one cannot see the action. I'm investigating having the subtitles pop up on different parts of the screen to see if that helps (without being too much of a distraction). best wishes, Vicky

[@nonenoneonenonenone]

This reminds me of the "barley shape" toasted egg noodles you can buy in some delicatessens.

[@СпасЯнков-э2ч]

Its like Couscous saffron flavoured

[@DRATS-qh2bj]

A cent'annus in saludi! ❤️🌹🤗

[@fullmetalschizoid]

Amazing episode as always, nice to know Bonaria. This week the sound is a bit different than usual though.

[@pastagrannies]

hi Onur, I'm glad you enjoyed the episode; please tell me in what way did the audio sound different? I recorded the voiceover in a different room to usual and I had a slight chest infection, but perhaps you heard something more. Many thanks, Vicky

[@packlou7428]

same Berkoukess in Algeria

[@dee_dee_place]

I find it so interesting how different countries make the same dish but with variations of ingredients available in their countries. Dumplings are one of those dishes. I've seen multiple countries make their own variation of dumplings. I just love it.

[@stefano_etrusco]

The magic of Mediterranean

[@patricianemeth8692]

Ciao, grannies! I’m searching for recipe for pan forte that my mom used to make during the Christmas season weeks in advance in loaf pans. A heavy dark cake using nuts, figs, dates, etc and kept under cover for days. Any ideas from the gallery! ❄️

[@Fedrigus]

I'm shocked to see my little town on Pasta Grannies.

[@pastagrannies]

hi Federico, everyone in Sestu was very welcoming and helpful, we had a great time. 🙂🌺best wishes, vicky

[@Fedrigus]

@@pastagrannies I'm so glad to hear that :) Keep it up with this content, it's great! Fun fact, Bonaria was one of the best friends of my grandma :)

[@pastagrannies]

Federico, what a co-incidence! It sounds like your nonna is no longer with us, but I bet she'd have joined in with Bonaria 🙂🌺🌺

[@Fedrigus]

@@pastagrannies indeed, she would loved joining her 😊

[@purplestarowl89]

😋😋🤤🤤🤤🤤💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💞💞💞💞💞💞💜💜💜💜💜💜💜💜💜💜💞💜💜💜💜💜💜💜💓💓💓💓🥘🥘🥘🥘🍲🍲🍲🍲

[@jrpacer6355]

What is their secret for a long life 91 my goodness

[@gipsi2001]

Lifestyle 🙂

[@emmaincalico]

Living in Sardinia it seems 😀

[@theotherohlourdespadua1131]

Not being in a city, I suppose...

[@dee_dee_place]

Hard work but knowing you have a roof over your head & plenty of food to eat. My Grandmothers both looked way younger than they were. They both came from farmland families... lots of fresh, clean air & water. They died in their 70s but their siblings lived well into their 80s & 90s.

[@gio7799]

Sardinian DNA 😁

[@alessandra891]

♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️

[@nildabridgeman8104]

It breaks my heart I'm now allergic to shellfish 💔

[@dee_dee_place]

I bet you could par-boil some scale fish in the tomato sauce liquid & then add the fregola pasta to it. Or bake the fish to 3/4 done, then put it into the tomato sauce to cook it the rest of the way, & then add the fregola pasta to it. As I write this, I can see it being done. I don't have whole clams, only canned clams but I have some scale fish in the freezer. I'm going to try this recipe with the scale fish. I bet it is just as amazing as with the clams. I might have to make more tomato sauce so there is enough to add the fregola pasta to it & still have liquid sauce left over for serving. Good luck, to you. Let me know if you try this, I'd be interested in your results.

[@nildabridgeman8104]

@@dee_dee_place this is a good idea but I live in the Midwest where there's no fresh ocean scale fish to be found only bottom feeding fresh water.. I'd love to get my hands on a couple of flounder, cod or whiting fish heads

[@Serendipity1977]

😍😍😍😍😍

[@guguigugu]

one common thing in these videos is how poor they used to be and how simple their food was in the olden times. we take much for granted these days.

[@josiemorgan5401]

☺️🤗💐🙏

[@marcomelis3884]

FREGULA, NOT FREGOLA! OK?

[@northshoremoana]

There's no way she's 91 she looks 20 years younger than that.