Dining and Cooking
My Nonna Carmelina’s BAKED ZITI
In American Recipes

My Nonna Carmelina’s BAKED ZITI

No, sensazionale, ragazzi. Troppo, troppo, troppo troppo buona. Ingredients. Mamma mia, caccio beso. Risolo extraverginale? Picorino così, salame così. No, no, no. Top. Just like you. Got a secret ingredient for you. I don’t wanna hear about it. Boileg is a neapolitan secret. Parmigiano reggiano. Blanchet. Provolone slice. Beccate questa va. Guarda sta bomba. Mamma mia. Just gorgeous. And now me lao. Nonna would be proud.

21 Comments

  3. @MrFree2nest

    I love it when she throws her fork in mid-air after tasting those divine cuisines muy diosa fabulosa🍅

  4. @bobograi3866

    Shes native italian.born and raised in Italy. From her accent i can tell shes not italian american. Shes 100% italian native

  5. @Velynnia

    Pasta Queen, a royal question, when making any kind of meat sauce, is it better to use lean or medium ground beef? I am running into an issue of the fats from the meats when I make bolognese and such, do we leave it in or take it out, am I using too fat of ground beef? Grazie!

  6. @darylynrose6814

    If my heart could fly ,I would be over to your for this dinner and many others you have shown .You are a King at creating fine Italian cuisine Brava and bellissimo and God bless you and yours and your children but do you guys know Jesus? I know you're roaming but we sure could use you in heaven making good dishes for Jesus❤❤❤

  14. @sergey_chernikov

    Me amore, just lost my mind, watching this cooking and all these tasty dishes, ohh myy. All love goes to our one and only Queen 🤌❤

  17. @silvia94332

    And now.. " me la magno" 😅 as we use to say in ROMA before eating such a gorgeous pasta receipe….
    "Beccate questa, guarda sta bomba"🤣🤣ciao da Roma👋👋👋