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Pasta Grannies discovers tortelli filled with cheese aged in a pit!
Enjoy Nicola's Sicilian pizza called sfincione di Bagheria! | Pasta Grannies
Pasta Grannies discover potato filled ravioli called Tortelli Di Mugello
Pasta Grannies discover Gina's stuffed tagliatelle!
Discover 'cosutola' cheese-stuffed veal with cavatelli & fusilli | Pasta Grannies
91yr old Maria makes Sicilian stuffed focaccia | Pasta Grannies
Discover Lidia's bread dough pasta called pincinelle! | Pasta Grannies
Discover testaroli! Griddled pasta served with pesto | Pasta Grannies
Pasta Grannies enjoys hand rolled spaghetti called pici!
91 year old Mirella makes a wild herb pie from Liguria| Pasta Grannies
Discover Teresa's crunchy breadcrumb and pepper pasta from Basilicata! | Pasta Grannies
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Last Updated: October 3, 2026
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Summary
This week, join us in Borgata Tovetto, a tiny hamlet near Villa Faraldi in the province of Imperia, Liguria, where 74-year-old Aldo is ... 96 year old Feni lives on the island of Procida near Naples. I think the steep flight of stairs to her home are one of the keys to her ... Giocanda and Bartolo live on Ischia, and their vegetable market garden has the most wonderful views. It's a great spot for Sunday ... Formaggio di fossa means cheese from a pit in Italian. It's not a blue cheese but it is nevertheless spicy and tangy thanks to it's ... Sfincione di Bagheria are crunchy, goey, savoury, thick-based This episode is double carb heaven! These tortelli are This is a celebratory dish which dates back to the 18th century when the Bourbons ruled Naples. The meat was Today we are in Frigintini with 91 years old Maria who shows us how to make typical This is a great use of any leftover bread or Testaroli have been made since Etruscan times (over 2 thousand years ago) and they are a precursor to Pici are from Tuscany and La Vialla is an Agriturismo near Arezzo, making and selling a range of organic wines and produce. Enjoy 91 year old Mirella's take on a Ligurian herb pie. There is not set recipe for this: you need to Crunchy, savoury, sweet and delicious - everyone will Teresa's recipe. The most challenging part is getting hold of dried ...
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