Nonna Dora, a Puglia native and nearly 90 years old, is expanding her culinary influence by opening a second restaurant in Tribeca. After relocating to the U.S. in the early 1970s and transitioning from seamstress to restaurateur, she gained acclaim with her first location, Nonna Dora's in Kips Bay. Known for her handmade pasta and signature dishes such as orecchiete in rabbit ragù and spaghetti with Sunday sauce, her work has received rave reviews, notably from New York Times critic Pete Wells, highlighting the cultural significance of her role as a 'nonna' in the kitchen.
In kitchen mythology, no archetype is more potent than the grandmother, and most powerful of all is the nonna.
Nonna Dora's delights diners with handmade pastas, and her famed dishes include orecchiete in rabbit ragù, garganelli bolognese, and spaghetti with Dora's Sunday sauce.
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