Nonna’s Kitchen, run by myself, Lily, and my husband Mark, specializes in homemade Sicilian Artisan Food. Every dish is meticulously crafted from scratch, down to the smallest detail like the candied lemon slices adorning our Limoncello Cake. Our ingredients are carefully selected, including sun-dried tomatoes from Sicily steeped in Extra Virgin Olive Oil with Garlic and Oregano. Nonna loves growing herbs 🌿 and these are utilised throughout cooking.

Our doughs undergo a two-day journey before baking, each with its unique proving time to achieve the perfect texture. Throughout our cooking process, we emphasise the use of Sicilian Oregano and Trapani Sea Salt to enhance flavours. Attention to detail is key, especially evident in the seven meticulous stages of crafting Arancini by hand and the slow simmering of our Tomato Ragu to develop its rich taste.

At Nonna’s Kitchen, we prioritize supporting local businesses and minimizing our environmental impact. We opt for eco-friendly packaging such as paper, card, and recycled glass jars for our Tiramisu pots, aligning with our commitment to the planet.

Among our specialties are Paste di Mandorla, reminiscent of soft Amaretto Biscuits, skillfully recreated by Mark using ground almonds and a touch of lemon, all gluten-free. Mark also takes on the challenging task of making Cannoli, known for their labor-intensive process from handmade shells to Ricotta-filled delights garnished with toasted Pistachios or candied Lemon peel.

Nonna’s Tiramisu pots feature my own recipe, blending freshly ground coffee beans with Sicilian Marsala Wine for a decadent coffee-chocolate experience. Mark’s creation, the Limoncello slice, offers a lemon sponge base finished with a Limoncello drizzle and candied peel.

Lastly, Zia Concetta’s Apple Cake, a cherished family recipe, delights with its moist texture and generous helping of apples, perfect whether enjoyed hot or cold.