Let’s go back to sunny Puglia! In this video, we meet 66 year old Teresina, a cook who has been preparing traditional dishes at Masseria Montenapoleone for many years. Today she shows us how she makes one of her specialties: homemade cavatelli with spring vegetables. This recipe happens to be accidentally vegan by the way. You can find her recipe here:
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27 Comments
1st
oh wow, I've never seen chickpeas on the vine, so to speak 😅 also – what a master of her craft 🤩
👍 Yummy 😋 🤗 💕 ✨
The elbows of the camera person must have delighted in that beautiful setting. It looked like a Food Network set. Teresinas' beautiful, colorful dish looked so fresh and gives a little hope to us with fresh snow.
Hello Vicki, how are you? And I like your YouTube channel and I liked Italian food greetings from Switzerland Andrew and how’s the weather in Italy 🇮🇹 come stai tutto bene starnuti della Svizzera?🇬🇧🇨🇭🇮🇹🍝🧿🪬😉🇮🇹🍝
💛💛💛
buenismo !!!
Yummi❤❤🎉
Y bueno ya van varios vídeos que no se puede leer en Español con la "traducción automática" así q dejaré de verlos….una lástima pero parece q sólo les interesa q lo vean los que hablan Inglés e Italiano!!😒
Ciao Teresina rassomigli molto a mia mamma, ma lei veniva di Avellino. Ricetta che tutti devono provare. Thank-you Vicky for more Nonnas with their precious culinary treasures. Amazing I would say they are sisters. Thanks again. Arrivederci.🙏🥰💖😋😋😋🇮🇹🇮🇹🇮🇹
It is seriously frustrating when one wants to learn how to clean and prepare an artichoke but editing keeps moving to her face….? More time was given to her kneading dough, which can be seen in 90% of these videos. When the cook or chef is doing something with their hands the camera needs to stay focused on the action.
Beautiful garden that made for a wonderful looking dish.
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Hi 👋 everybody,
My grandmother was from Bisacciia (Avellino) and she used to make cavatielli (that’s how they called them), orecchiette and marcannali very often. She was a master of making them. I remember we always ate them with tomato sauce and basil.
UNBELIEVABLY GOOD 😊!!!
Oh for fresh beans off the vine and tender bright coloured chard!
Teresina is very beautiful. Her cooking looks delicious.
Wait this was filmed in early spring??? The garden and sun looks so nice I didn’t think Italy even looked like that in early spring,
She's younger than me!
It's a good side dish, not a meal. No complete proteins.
The secret to my sandwich is fresh baked bread with good olive oil. I use a lot of spices as well. I stole a generic subway sandwich recipe and refined it over the years.
My love
Of Italy
I started in the heart of the art of the chef
As I bake
In the oven
Anything I make I love with the recipe of the numbers from the Old Country
Anyone who tries my food
They always say
What's the secret?
I say the way is
The Sunrise
On the crops as start the day
With some gardening
The way
I love the food
In the heart is where it truly starts
Yes
The flavor of Sicily
Captivated me
In the regional cuisine
Of the dream of the plate
Of the Pasta
I make
Lots of Pasta
I make my hot serve the word is
Everyone loves my recipe as from the Old County
Someone sees me
In the winery with the vintage from the simple love
Of the flavor
Every moment I savor
I went grocery shopping today. In Canada, in late winter. I bought fruit and veg. Then I came home, watched this video, and cried and cried. Those vegetables…omg.
Sounds a bit ai in parts. Weird
The pasta looks tasty. But that indoor/outdoor kitchen is marvelous!! And spotlessly clean, too.
❤❤❤
Pasta e vedure fresca. Perfetto!
The vegetables alone are gorgeous but her basket arrangement is stunning. Even those of us who garden have to marvel at such variety just outside her door. Those cavatelli are perfect. Terracina, thank you for the dish. Another great episode. Thanks!
This looks great and I’m happy to see it is naturally vegan. I would love to see how she uses those fresh chickpeas. I’m going to grow some in my garden this year.