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.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to My Italian Nonna’s Most Cherished Recipe
0:50 Nonna’s Limoncello Recipe
4:19 Timballo alla Teramana (Nonna’s Lasagna Made with Crepes)
9:57 Nonna’s Potato Gnocchi
20:27 Nonna’s Pasta e Fagioli
30:00 Nonna’s Chicken Broth with Parmigiano Crepes
39:01 Which of Nonna’s Recipes Will You Try First?
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
46 Comments
Just a comment on the Limoncello. There's no need for such a strong spirit, 27% alcohol is enough and it's enough to keep the lemon peels macerated for two weeks, otherwise the Limoncello colour turns brownish instead of golden. Been making it for years that way.
Cin-cin! 🥂
I remember that video! I hope she's still with us
For Christmas, buy her one of those Japanese vegetable peelers with curved blades. They take off a perfect shaving very easily. Oh, and get her a spa day. Mamas and nonnas all deserve a spa day.
I saw limoncello…
Im interested.
I love limoncello. Cold, or on ice topped with prosecco.
Great stuff in the summer
Your nonna’s recipes are an inspiration to me . I’ve learned a lot from you these past few years watching you. You made me love and understand the essence of Italian cuisine. It’s one of my favourites!!
My late Mom learned from a co-worker to make crepes for meat cannelloni. They were delicious. When making sauce for a dish that required ground meat(s) she would cook it in the sauce and scoop out the ground meat into a bowl and mix the meat with grated cheese, mozzarella, etc. For lasagna and ravioli she would add to the ground meat chopped spinach or swiss chard. Also delicious. As far as pasta fagioli there are so many recipes out there. My Mom's recipe was a one pot wonder. She did not make fresh pasta and cooked the beans in one pot with the sauce (adding water or broth as needed) and adding the dried pasta at the end in the same pot.
Hi Vincenzo – I love this video. I wish my Italian nonna kept her meatballs recipe. It’s amazing.
I was not ready for Vinnie being a Staten Island Italian-American with the yankees hat 😂
❤
Give nonna kiss and say it's from John in the US.
Nona. Perché non hai ancora raccontato al mondo del tuo ristorante stellato Michelin nella tua cucina? Sei fonte di ispirazione per me e per il resto del mondo. Per questo ti ringraziamo.
Miss my nonna's
Much love to Nonna Igea!!! We love her and all of her food😊
Great stuff ! … darn can any of these Nonna's adopt me ? … 🙂
Thanks for sharing your family traditions established through your grandmother. Truly special.
Funny to see Nonna overcrowed the pan with raw meat, so it all gets boiled in its own fat and oil! 😀
amazing 🤙
You have a wonderful nonna. I learnt most of my cooking from my 妈妈(the first was egg fried rice), my 婆婆 invented and taught me stir fried peanut with lotus root.
I can’t stress enough how much I love your recipes. They are so bloody phenomenal
These are amazing!! I don't recall my family making the crepes, will definitely give them a try first! ❤
Ciao!
2:55 Lmao. I hadn't pressed like yet, then this reminder popped up. I reflexively hit like and said "Sorry, Nonna."
I want to make both crepe recipes!!! I have never made crepes, but that will be fun to try.
🥰🌏💞🌹🫶🏻👏
Could you blind taste test cheap yellowish pasta vs expensive whitish pasta?
Grazie Nonna – molto gentile! I will keep your nonna's legacy alive like you by preparing these recipes. I thought my Limoncello was a good recipe but cant wait to make hers. Now, her lasagne is a revelation, cant wait to make it – gnam gnam! Ancora, Grazie Mille Bella Donna!😋😘🙏
Thank God for Moms and Nonnas, learning us boys to cook…
Nonna’s rule, wish I had mine longer ❤ but what little time I had I watched & learned. Always simple, nothing wasted; she made the broth similarly. I need a good crepe pan, stupidly got rid of my cast iron as I’d bought some Le Crueset but not the right size… back to cast iron, the only thing my nonna used. Bless all the nonna’s for their wisdom & simple, good real food! Ciao Vincenzo! Jet 😘💚♻️💫🎶🤘
How heartwarming to see your love of food to be coming from your love of family….bless you and your family
GOD bless you beautiful family always ✝️ 🤍
Very nice video and great recipe. Not sure I will make it as I don’t have much time but will save it for the future, who knows?😊
Ahhhh Granma's Heartful soul foods. They are not just foods ut also love from heart and soul. I miss my granma. When I was a baby, I was so weak got sick often and my parents always worried about that. My Grandma boild 'Seolong tang', traditional Korean soup, everyday for me. She boiled Cow bones with herbs(including Ginseng) all day. I still remember she filtered it and boiled again and again even in the midnight. It was somewhat creamy but so soft. I tried this soup many times at different restaurants. But none were better than my Grandma's. For me Grandma's traditional foods are not just foods. They are history, culture, pure soul and gift.
The most important ingredient is love. That is the secret of le nonne. ❤
oh man, i remember that timballo alla teramana video when it first came out. It's a bit of extra work compared to using dry lasagna leaves, but you'll end up with something unique and unbeleivably good.
And after watching so much of your videos and visiting italy many times, i'm now taking it to the next level. Im gonna learn Italian to open up new doors to italian cuisine.
Thank you so much for this video, especially the pasta fagiola recipe. We are not Italian, but my mother dated and Italian boy for several years, and his mother taught her to cook this (back in the 1930s, in Brooklyn, New York). Although they didn't marry, mom and the boy and the whole family remained friends for decades. Mom made this for me every time I had my braces tightened, where chewing would be painful. Her recipe was a little different, but absolutely delicious. Mom used bacon in hers. I'm not sure if this is because the lady who taught her was for Naple or if this was Mom's own touch. It's perfect in winter, which we're coming into here. I'll look up Mom's recipt and make it this week. Loved this video so much – Grazie mille!
8:51 I made the lasagna for cena stasera and my whole family asked for more! Va bene! Grazie mille nonna e Vincenzo!
I love how simple these beautiful dishes are. No frills or complicated ingredients or methods needed to recreate them. Your sweet Nonna is a treasure.
Vincenozo. Can I use square lasagna sheets . I not great at making crepes .
I ❤ gnocchi!
Graci, Nonna!
These recipes and videos are priceless, thank you so much for sharing ❤.
I watch another Italian channel that has recipes for many drinks that use 95% + alcohol, this alcohol is so expensive in Australia, we need to create a pure ethanol network .
I have a potato ricer, but I broke my mouli, time to get a new one.
Thank you Sr.Vincenzo
Still watching ❤
My mother made her manicotti with a very thin crepe. So light, I could eat dozens. The lasagna looks amazing and I'll definitely be making nonna's pasta fagioli. Grazie Vincenzo.
my aunt was from Giulianova (TE) sometime making timballo teramano it is (my personal opinion) one of the best food of Abruzzo..
now (it passed away) I have no means to taste his beatiful and amazing recipe.
and of course every nonna in italy it's unbeatable.
Fabulous both and of course, bella Nonna! Thank you! x
Really beautiful. Thank you so much!
Hey Vincenzo! I'm a big fan of the channel. If you get a chance you should do a review of Michael Franzese's grandmother's meatballs or his Pasta Pomodoro. Michael is a former made member of the Mafia in the Colombo Crime Family. His channel mostly reviews Mafia related topics but recently he started sharing his families Italian cuisine recipes. It could be a fun review and a bit outside the box to be reviewing a gangster chefs dishes.