(speaking Italian)
- Okay. So she's saying that she's gonna teach me
how to make cannoli Napoletana.
My name's Andrew, and this is my Nonna, Enza.
And today we're gonna make cannoli alla Napoletana.
- [Enza] That's when I married.
- [Andrew] What's this?
- When I married. Was 18 years old.
- I basically grew up living at Nonna's place.
Both my parents worked,
and so I used to go spend all of my weekdays there
before I started school.
So grew up with her and my grandfather a lot.
I'd stay over, we'd cook all the time
and he'd make wine, and salami,
and all of that sort of stuff.
And then upstairs, Nonna would be making pasta
and they had a massive vegetable garden.
There'd be tomatoes, and beans,
and like, pretty much everything that you could ever want.
It was always about food.
And when we'd come together as a family,
it was always around food as well.
It was a way that we all connected with one another,
and it was this thing
that kind of brought everybody together
and glued the whole family together.
Beautiful! I got from another time.
- My Nonna's name is Enza, or Vincenza,
and she's 84, or turning 84 shortly.
She was born in a town called Eboli in Italy,
which is near the bigger city of Naples.
And she emigrated to Australia in 1956
with my grandfather and his 12 brothers and sisters.
She's constantly
looking after people, and caring for people,
and cooking great food.
And so, yeah,
she's definitely that matriarch figure of our family.
- Big spoon sugar.
Caster sugar. - Caster sugar, yeah, okay.
- 120 gram butter.
- [Andrew] Unsalted butter. - [Enza] Unsalted butter, yes.
- [Andrew] Yeah, okay. So what are you doing there?
Make a well? Yeah. - [Enza] Inside, yeah.
Two eggs.
- [Andrew] So I think the cannoli recipe is really special
because it's something that we had at pretty much
every family function.
And I think it's also something that, for me,
it's special because it's something that you can't just go
to the shop and buy it.
Well, you can, but it's not the same.
It's a dry white wine.
- [Enza] Yeah, dry wine.
- Dry wine.
If you want the real sort of deal,
you've got to make it yourself.
And there's only one person that I know
that knows how to make it.
And that's her.
- Half a cup enough.
- [Andrew] Half a cup's enough.
- Yeah. And put it together.
- I'll hold the bowl.
So that's three cups of plain flour,
six tablespoons caster sugar.
Two eggs, cracked inside.
- 120 grams.
- 120 grams of butter and half a cup of wine.
Half a cup of wine. - Wine.
- The most important learning from last year,
and all of the stuff that happened last year,
is to not take people for granted,
and to not take for granted
the fact that everyone is gonna be there all the time,
whenever you want.
I think that's a huge thing.
And that's part of why we wanted to come together
and share this cannoli recipe.
Make sure that that recipe and that love for food
continues on for our family as well.
- [Enza] We got ricotta here, one kilo.
And almond.
- [Andrew] Toasted? - [Enza] Toasted almond.
Chocolate, milk chocolate.
And I got one cup sugar.
And some pistachio, and some liqueur.
- Sweet liqueur, yeah.
And then the pistachios and the almonds, they're toasted.
And then we'll crush the...
- Yeah. - Yeah.
- We'll crush. We do ricotta first.
- For four months or however long it was,
we were in lockdown and couldn't go out
outside of five kilometres.
And even if we could,
I wouldn't have gone into the house anyway
because it wasn't safe.
So as a result of that,
we dropped off an iPad and taught her
how to use the internet.
And now it's very strange to get a FaceTime call
or a Facebook message from your grandmother.
She'll just give you a FaceTime call.
And sometimes I'll call her on FaceTime
and go to the Vic Market,
and I'll show her all the food,
and she'll tell me what to get and what not to get.
So there's been a huge positive in that
there's definitely a lot more of a connection.
- This ricotta beautiful.
- It's good, yeah.
I got it from the Vic Market, Nonna.
- [Enza] If it too much, you can freeze.
- [Andrew] Yeah.
- [Enza] You bring out when you do another batch.
- Okay.
A lot of the things that we're cooking with,
my grandfather made.
He passed away, maybe six years ago.
Who taught you this recipe, Nonna?
- [Enza] My mother-in-law.
- [Andrew] Your mother-in-law.
- [Enza] How many years?
- 70 years ago.
- 70...
yeah, 70 years ago.
- [Andrew] The ricotta needs to be dry.
- [Enza] Yeah, yeah, yeah. Like this one, beautiful.
- I think the world got to a point
where it was going so fast,
and everybody started to forget what was important,
what was really important.
And you'd just get caught up in this whirlwind of being busy.
And then when COVID hit, and you had to stop,
and you had to think about things,
and you couldn't just go and visit family,
or you couldn't just do the things
that you were used to doing,
you actually had to stop, it sort of recalibrated.
You know, this is the kind of thing that's important.
Family's important.
Connecting through food is really important.
Part of who I am and our culture.
- When you do like this, always...
Never put again like this.
This one, one side, one side.
- Ah.
- Nice and wide.
- I've completely changed my priorities,
I guess that's where I am as a result of it.
And I'm so much happier for it as well.
So it's got to say something.
- Oh, Andrew, I'm very, very...
Send in Italy to my sister.
- That's the smell that I remember.
Growing up on basically, every morning, that coffee.
- [Enza] Good, we try.
- [Andrew] Okay. Oh my God, which one do I want.
I want this one.
- [Enza] (laughs) All same.
- All right, you ready?
- Yay, good.
- Okay, go.
- We try, go.
- Yeah. - Good luck.
- Yeah.
Oh, it's really, really good.
- [Enza] Beautiful cannoli.
Come and I'll try you some.
- [Andrew] So good.
-You learn something new from me.
- [Andrew] I did.
- [Enza] You keep forever.
- All time make cannoli, think about me.