Our story
“If the crust is pale, it goes in the bin. I don't care who ordered it.”
Giulia started Nonna's with one oven, a dough recipe from Calabria and a strong view about pineapple. Fifteen years on the oven is the same, the dough still rests for two days, and the pineapple is on the menu because her grandchildren outvoted her.
Giulia, the Nonna