November at NONA

An old classic, a tiramisu, and a podcast on Italian food

Hello! The evenings are a lot darker now that November is upon us, but it only makes the restaurants feel warmer and more welcoming. We had a big month of new dishes in October, so for this coming month, we welcome only one — the Patanella pizza. A winter wonder with sausage, smoky scamorza, and potatoes oven-roasted with rosemary, oregano, and thyme. In other news, a beloved classic, a tiramisu, and a podcast we loved on the history of Italian food. Enjoy! Team NONA L’Amatriciana — a classic We usually use this newsletter to focus on our seasonal specials, but this month, we thought we would shine a light on an old favourite. Our Amatriciana pasta is a roman staple, done the NONA way. It’s rich sauce is made by softening thinly sliced guanciale (salt-cured pork cheek) then slow-cooking it with organic tinned tomatoes from a family-run cooperativa in Puglia. We bring the sauce and spaghetti together with Pecorino, then finish it off with a NONA touch — more guanciale that we crisp up as a crunchy topping. Is it any wonder it’s so well loved? On the menu at both Pasta Bailli and Pasta Sainte Catherine. A little something sweet Most of the NONA team agrees that you can’t end a meal without a little something sweet to cleanse the palette. It’s just not possible. At the moment, our tiramisu is playing that role for us. We make ours with a fortified wine called Marsala from a city of the same name in Sicily, giving it a more refined taste than the usual Amaretto. Whether shared between friends or savoured alone, it’s the perfect full stop to any lunch or dinner at NONA. The food that changed the world We really enjoyed this podcast by The Rest is History, charting the story of Italian food through the Medieval times, the Renaissance, and Mussolini’s dictatorship. The part about Naples — our most beloved Italian city — being the traditional capital of pasta particularly piqued our interest! Want to change how you receive these emails? You can update your preferences or unsubscribe