There’s something special about the way Italian Nonna’s cook. No measuring cups, no fancy gadgets, just love, experience, and a few simple ingredients that somehow turn into an irresistible meal.
Growing up, I spent hours watching my Nonna Igea in the kitchen. She didn’t need a recipe book, her hands just knew what to do and every dish was packed with flavor, tradition, and heart.
To honour her, I’m sharing five of Nonna’s most cherished recipes, the ones that bring real Italian comfort straight to your table (and that she enjoys indulging in, the most). Some of these incredible dishes are sadly becoming extinct, but it is vital they stay alive in every kitchen. Join us in preserving this tradition and let these recipes become a treasured part of your family story.
Watch: Italian Nonna Shares Her Most Cherished Recipes
Nonna’s Limoncello
If sunshine had a flavour, this would be it. Nonna’s Limoncello is legendary. It has been made by millions of people around the world and has even inspired small businesses to create their own. Every time I share this recipe, the feedback is the same: “It’s the best limoncello we’ve ever had!”
Made with just a few simple ingredients (including organic lemons, pure alcohol, sugar, and water), it proves that perfection does not need to be complicated. The secret is patience. The lemon peels soak for 20 days, slowly turning the liquid a bright golden yellow and filling it with that unmistakable zesty aroma of the Amalfi coast.
When it is ready, the result is pure liquid gold. It is sweet, tangy, and perfectly balanced. On my tours in Italy, Nonna’s Limoncello is always a highlight. Guests love it so much they always ask for a second glass, sometimes a third (and always the recipe!).
Serve it ice-cold after dinner and you will understand why this homemade treasure has become a tradition in so many homes around the world.
If you make it today, you will also have it ready in time for Christmas and it makes the perfect gift!
WATCH HOW TO MAKE NONNA’S LIMONCELLO
Timballo alla Teramana (Nonna’s Lasagna Made with Crepes)
If you are looking for a centrepiece for your Christmas menu, stop right here!
This is not your ordinary lasagna. Timballo alla Teramana is the ultimate showstopper, made with layers of delicate crepes instead of pasta sheets. It takes time, patience, and lots of love, but trust me, it is worth every second.
The sauce starts with sweet golden onions simmered slowly in extra virgin olive oil, followed by rich tomato passata, a pinch of salt, and fresh basil. The meat is a perfect blend of pork and veal, cooked gently until tender and full of flavor.
Each layer is built with care. First the crepes, then a generous spoonful of sugo, a sprinkle of Parmigiano, juicy mozzarella cubes, and some tender meat. The next layer of crepes is dipped in an egg, milk, and salt mixture to keep everything soft and perfectly moist. Repeat this process again and again until you have a tall, irresistible tower of cheesy, saucy deliciousness.
Bake it in the oven at 180°C for about an hour until the top turns slightly crisp and golden. When you slice into it, you will see creamy layers of crepes, melted cheese, and rich sauce blending together. It is pure Italian comfort on a plate and one of Nonna’s most loved recipes.
WATCH HOW TO MAKE TIMBALLO ALLA TERAMANO
Potato Gnocchi
Nonna Igea, is turning 87 this year and makes the best homemade potato gnocchi you will ever taste. This recipe has been perfected over the years and lovingly passed down through my family. In our home today, my wife Suzanne proudly holds the title of Gnocchi Queen as she has made them with Nonna countless times.
These gnocchi are light, fluffy, and so soft they almost melt in your mouth. Just a few ingredients and a little patience will reward you with the most beautiful potato pillows you have ever tasted.
The sauce is also key to getting this dish just-right. Start by slowly simmering onion and carrot in a generous drizzle of high-quality extra virgin olive oil. Once they turn golden and fragrant, add smooth tomato passata, a stick of celery, and a pinch of salt. Let it bubble gently until the oil rises to the top, then turn off the heat and stir through fresh basil. The aroma alone will make you hungry.
Boil the gnocchi until they float to the surface. That is how you know they are ready. Transfer them straight into the sauce and let them soak up all that delicious flavour.
To serve, add a spoonful of sauce to the bottom of your bowl, layer in the gnocchi, then finish with another ladle of sauce and a generous sprinkle of Parmigiano. Every bite is soft, delicate, and full of homemade love.
WATCH HOW TO MAKE POTATO GNOCCHI
Pasta e Fagioli
This is Nonna’s absolute favourite dish and couldn’t be any simpler. Pasta e Fagioli is a hearty mix of pasta and bean soup that has fed Italian families for generations. Nonna has eaten this for many years, and every time she makes it, the kitchen smells like home.
After World War II, when times were tough and ingredients were scarce, this was known as cucina povera, or “poor man’s food.” It was simple, filling, and full of flavour. With just a few basic ingredients, families could make a meal that warmed both the stomach and the heart. Even today, Nonna still calls it her favourite because it reminds her of those humble, beautiful times.
The dish starts with a few fresh vegetables. Carrot and onion are sautéed slowly in a drizzle of extra virgin olive oil, followed by tomato passata, a stick of celery, salt, and a handful of basil. You cook the beans until soft and creamy, then mix them with the sauce to soak up the rich flavour.
Worried about making fresh pasta? Don’t be. You can easily use store-bought fettuccine, tagliatelle, or pappardelle. Just break the pasta into small pieces before cooking and serve it in the soup. This is the only time you get to break pasta — just like Nonna did back in the day. Other great options are ditali/ditalini.
Simple, nourishing, and full of history, Pasta e Fagioli is an other reminder that you don’t need fancy ingredients to make something unforgettable.
WATCH HOW TO MAKE PASTA E FAGIOLI
Chicken Broth with Parmigiano Crepes
This might just be the most important recipe of them all. It’s the one I want you to recreate more than anything.
We served this dish for the photographer of my brand-new cookbook, which will be released in early 2026. You can join my waitlist HERE After one spoonful, she looked at me and said, “This recipe has changed my life.” She still talks about it every time we meet, and I can’t blame her. Once you taste it, you’ll never forget it.
The dish comes straight from my Nonna’s hometown of Teramo in Abruzzo. It starts with a slow-cooked broth made from chicken, veal, and fresh vegetables. The flavour builds gently over two hours until the kitchen fills with a rich, mouthwatering aroma.
Then come the crepes. Thin, delicate, and filled with salty Parmigiano, they are rolled by hand and placed in a bowl before being bathed in the golden broth. The result is a marriage of light crepes and soul-nourishing broth that feels like a warm hug from Nonna herself.
It’s a dish made for winter, but trust me, you will want to eat it all year round.
WATCH HOW TO MAKE CHICKEN BROTH
Which of Nonna’s Recipes Will You Try First?
Which of these Italian recipes lovingly shared by my Nonna are calling your name?
If you ask me, you have to start with the chicken broth and crepes. It’s a dish that carries generations of love, patience, and tradition in every spoonful. The others will change your life too, but that one is pure comfort from Nonna’s kitchen.
When you give these recipes a try, please share the love and leave a comment for Nonna. She smiles every time she reads your messages, knowing people all over the world cook and enjoy her recipes.
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If you loved these recipes, here are a few more treasures from Nonna Igea that you should try next:
- SPAGHETTI MEATBALLS – Tiny, but mighty tender meatballs coated in rich tomato sauce and twirled with perfectly al dente spaghetti. This is Nonna’s version of a world-famous classic, simple yet filled with generations of true Italian tradition.
- POLENTA ABRUZZO STYLE – Thick, velvety polenta topped with a bold sausage ragù, just like Nonna used to make for Sunday lunch when everyone gathered around the table for seconds.
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