Transport yourself to the shores of Italy from the comfort of your own home, with a special delivery from Nonna Tonda – fresh pasta and delicious sauce delivered to your door each week!
Nonna Tonda’s pasta and homemade sauces are freshly made each day just before they are sent out for free delivery. And it gets even better as each dish can be prepared and ready to eat in just five minutes or less, so give yourself the ultimate treat of a night off!
With a menu that changes weekly, the delicious dishes lined up for April include Nduja, scarmoza & pork shoulder ravioli with herb butter
and Bucatini with prawns, langoustine sauce, pangrattato & parsley oil – how could you resist!
What’s more, to make the occasion even more special, you can add a selection of antipasti to the order from prosciutto, olives, cheeses and tasty tapenade.
Nonna Tonda meal kits start from £5.50 per person and are available nationwide (excluding Northern Ireland, the channel islands, and Scottish highlands). You can change the delivery to suit your needs, with an online calendar to opt out of any deliveries you don’t want and add extra portions for that dinner party you forgot you were hosting!
Alternatively, Nonna Tonda gift cards are available to purchase, for people to select from two lovingly made fresh pasta and sauces each week, delivered at a time which suits them. https://nonnatonda.co.uk/products/gift-card
W/C 03/04/23
Fusilli calabrese with stracotto beef shin
A hand rolled pasta shape made using a very soft pasta dough, it’s a very authentic shape. The beef shin is shredded and cooked with bone marrow for a wonderfully rich flavour.
Aubergine, mozzarella & basil ravioli with Sicilian tomato sauce
Aubergine cooked at 300c till lightly charred. The Tomato sauce is made with san marzano tomatoes and slow cooked for three hours for a rich delicious flavour.
W/C 10/04/23
Nduja, scarmoza & pork shoulder ravioli with herb butter
This dish has all the hallmarks of southern Italy. Scarmoza is a smoked cheese and ‘Nduja a spreadable spicy salami, both from the Campania region in southern Italy.
Trofie with wild garlic pesto
Wild garlic foraged in Cornwall and supplied by Natoora. Trofie is a hand rolled pasta made from a semolina di grana duro and water dough.
W/C 17/04/23
Bucatini with prawns, langoustine sauce, pangrattato & parsley oil
Made with a langoustine stock base which is cooked for five hours, this dish is a firm favourite with all our customers, it’s finished with a pangrattato and a parsley garnish.
Tagliarini with mushrooms, lemon & parsley
Made with portobello mushrooms and cream supplied by the Estate Dairy in Somerset.
W/C 24/04/23
Rigatoni with pork cheek braised in milk, lemon & rosemary
This dish is based on an ancient old method from Emilia-Romagna of braising pork in milk with lemon juice.
Tortiglioni alla norma with salted ricotta
This traditional dish is made with our salted ricotta from ewes milk in Sardinia.
