JUNE AT NONA

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Hey there! June is around the corner and there is a whole host of summer produce ready to take us into the warmer months. To celebrate, we dedicate this newsletter to a very special herb, a beloved vegetable, and the new and returning seasonal dishes you will find them on this month. In other news, we are thrilled to have been reviewed by one of Italy’s most prestigious newspapers, La Republicca, who had such kind words to say about their lunch at NONA Sainte Catherine — “all in true AVPN style”. You can read the full piece by Lara de Luna here. Team NONA A pair of late spring delights You may have noticed on your visits to NONA that our dishes are often missing one classic Italian ingredient. Basil. In Naples, basil can be found on every margarita pizza. In fact, it’s so synonymous with Italian cooking that, combined with tomato and mozzarella, it’s used as a symbol for the national flag. But the lack of bright sunshine and the soggy Belgian soil hasn’t been so hospitable to this notoriously fussy herb. Until now. Working so strictly with the seasons is a little unconventional, but waiting for basil grown as it’s supposed to be — with warm sun, dry ground, and a gentle touch — means that it bursts with flavour in a way that imported, greenhouse varieties just can’t. It has a short season, so we make the most of it. This month, you’ll find basil back on our Margarita pizzas and on both of our much-loved seasonal pasta dishes — Nerano and Norma. The wonderful thing about the mighty zucchina is that once it starts growing in spring, it doesn’t stop until autumn. Which is why on this month’s menu, we’ve celebrated its amazing versatility by using it three ways: as a cream base, fried, and freshly grated. Look out for it on our Cocozielli and FDWL pizzas — two returning summer classics. And on our Nerano pasta, served to perfection with provolone del monaco. NONA turns 7 On the 21st of June, we will be celebrating our 7th birthday. These past years have taken us on an incredible journey of constant discovery about food systems, the importance of organic, local, and seasonal produce, and the amazing impact this has on flavour — knowledge that we have been so happy to share with you, our guests, through our dishes. So, thank you! For enjoying the food that we love to cook, for spending time with us at our restaurants, and for being a part of the NONA life. To many more years ahead! Want to change how you receive these emails? You can update your preferences or unsubscribe