April at NONA

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Hey there! This month, we say goodbye to our winter favourites and welcome in a spring delivery of yellow beetroot, pak choi, and our famous Ragu al Tocco. We also make the most of the final radicchio, a beautiful Italian salad that works so well with salsiccia sausage, and celebrate a new selection of sides and desserts at Merode and Flagey. Team NONA These dishes need celebrating Over the past couple of months, we have been developing, testing, tasting, and loving these new sides and desserts. Our mortadella comes straight from our suppliers in Bologna where it is produced with complete respect for the traditional Bolognese recipe of fresh Italian meats, natural spices, and long cooking times. We love it piled high in thin slices. Then we have our focaccia, made with fresh pizza dough and cooked à la minute in our wood-fired oven. Drizzled with olive oil and oregano, it is the ideal table-mate for a plate of mortadella. Finally, there is our classic, organic, Belgian mozzarella di bufala from our amazing supplier, Patrick. Made from 100% buffalo milk, it’s creamy, delicate, and perfectly rounds out our trifecta of sides. Our Holy Trinity, if you will. La torta caprese. A queen of desserts. Originally from the island of Capri — as its name might suggest — it combines chocolate, ground almonds, egg yolks, and sugar to create a cake that is the image of (gluten free!) indulgence. It’s rich, fudgey, unbelievably chocolatey, and it has long been loved in our favourite city, Naples.   Last but not least, our tiramisu. Creamy, light, fragrant with coffee, and — for a little NONA twist — a good splash of Marsala, a Sicilian fortified wine. We think it’s perfect! Sharing is caring If you have a friend who would like our monthly newsletters, we would love for you to forward them on — let’s spread the NONA Life around! And if you’re new here, welcome! We’re so happy that you’ve found us. If you haven’t already, you can subscribe at the button below to get our seasonal menus, chats with our suppliers, and our favourite ingredients straight to your inbox each month. You can also read our previous newsletters here.   Want to change how you receive these emails? You can update your preferences or unsubscribe