Tuscany, through the hands that remember.

The dishes we filmed and the Nonnas who made them. Cook your way through Tuscany as it’s lived, step by step.

Explore the Dishes
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Keepers of Tradition

The Nonne Behind the Recipes

Nonna Antonietta
Lucca, Tuscany
Nonna Nora
Siena, Tuscany
Nonna Natalina
Sansepolcro, Tuscany
Keepers of Tradition

The Nonne Behind the Recipes

Nonna Anna
Monterotondo, Lazio
Nonna Liliana
Monterotondo, Lazio
Nonna Franca
Monterotondo, Lazio
Inside Cucina della Nonna

Where we traveled in Tuscany

These are the people and places whose kitchens, traditions, and stories shaped this episode.

Monterotondo
A hill town just outside Rome where rural Lazio cooking stayed intact, shaped by family kitchens rather than restaurants.
Rome
A hill town just outside Rome where rural Lazio cooking stayed intact, shaped by family kitchens rather than restaurants.
Itri
A hill town just outside Rome where rural Lazio cooking stayed intact, shaped by family kitchens rather than restaurants.

Lucca

A walled Renaissance city shaped by trade, independence, and centuries lived within its stone walls.

Siena

A medieval rival to Florence, defined by its piazzas, Palio traditions, and fiercely preserved identity.

Sansepolcro

A quiet border town rooted in craft and history, long shaped by its position between Tuscany and Umbria.

The Dishes

The Iconic Tuscan Recipes

35 Mins
Tacconi Lucchesi
by Nonna Antonietta
A handmade pasta from Lucca built simply on flour and tradition.
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15 mins
Sugo Estivo
by Nonna Antonietta
A summer sauce layered with ripe tomatoes, olive oil, and fresh herbs.
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30 mins
Tuscan Meatballs
by Nonna Nora
Herb-rich polpette gently fried at the end, rooted in Tuscan home cooking.
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30 mins
Crostata with Fig Marmalade
by Nonna Natalina
A Tuscan crostata where fig preserves meet a buttery lattice crust baked at home.
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40 mins
Spinach and Ricotta Ravioli
by Nonna Natalina
Handmade ravioli filled with spinach and ricotta, central to Italy’s pasta tradition.
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50 mins
Panzanella Classica
by Nonna Nora
A countryside staple that transforms leftover bread into a bright Tuscan summer dish.
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