La Bottega della Nonna | Particl Company Profile

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Found this sweet video from a Mother’s Day a few years ago ❤️ Before dementia began to dim the spark in her eyes. She’s still here, and I’m so grateful for that. But I’d be lying if I said I didn’t miss the version of her that lit up every room… the one who always asked if I had eaten, who worried if I looked too thin, who made the world feel safe just by being in it. People often ask why I don’t share her much anymore. Yes, she’s still alive. Yes, she can still speak. But she’s no longer the same. Confused. Disoriented. Not always sure where she is or who I am. And the proud, elegant woman I knew wouldn’t want to be remembered this way. So I choose this moment. This smile. This version of her that feels like home. Because #dementia can take memories, but it can’t touch the love. It can’t erase who she was. Happy Mother’s Day, Nonna. You’re still everything.

There’s no one who loves you, or worries about you like your mother. ❤️ She knew what you needed before you had words. Knew which cry meant hunger and which one meant heartbreak. She knew when you were holding something in. She still does. She’s the one who remembers your childhood not from stories, but from living it beside you. She kept the world soft when it was hard, steady when it felt like it might fall apart. And sure, sometimes her honesty stings. She’ll tell you when your outfit’s ugly or your hair looks better the other way. But she means well. She always means well. Even now, when I call my mother, I feel something settle in me. Like I don’t have to hold it all together for a minute. I can just be, and she’ll know what to do. Your mother is right more than she’s wrong. Comforting more than she is chaotic. And grounded, so grounded, especially when you’re at your worst. Because she loves you. And she has seen every version of you. The tantrums. The heartbreaks. The ugly cries. She’s seen your genius and your joy, your fear and your failure. And she never looked away. So today I honor my mother. An eccentric artist, a writer, a born actress, a Renaissance woman full of color and contradiction. A woman who paints the world in bold strokes, but still finds wonder in the smallest things. Who can command a room with fire, then turn around and laugh like a little girl. She is magic. And somehow, she made growing up feel that way too. I celebrate her while she’s still here, because that kind of love is rare. And not a day goes by that I take it for granted. Happy Mother’s Day to the women who shaped us and to the daughters still lucky enough to be mothered. We are blessed 🙏🏻

Spaghetti alla Nerano 🇮🇹🥒 Ingredients ⬇️ 5 zucchini, sliced into 1/8 inch thick discs extra virgin olive oil for frying one bunch basil leaves, divided salt as desired 1 pound dried spaghetti 1 stick salted butter 2 garlic cloves, whole 2 1/2 cups pasta cooking water, divided 1 cup provolone piccante, grated 1 cup Parmigiano Reggiano Cheese, grated Method ⬇️ Put a large sauté pan over a high flame and heat the oil. When the oil is hot, begin frying the zucchini in batches until golden. About 5-7 minutes per batch. Scoop the zucchini out with a slotted spoon onto a paper towel lined plate with a few basil leaves. Lightly salt each batch of zucchini as they come out of the oil. Set the zucchini aside. Reserve a few zucchini to top the pasta. Drop the pasta into generously salted boiling water. Cook for 5 minutes. Scoop out 2 1/2 cups of the pasta water. Set aside. When the pasta has been cooking for about 5 minutes, put another large sauté pan over a medium flame and add the butter, a few leaves of basil and the garlic cloves. Once the butter has melted, add the fried zucchini to the pan. Cook for 1-2 minutes and add 1 cup of the pasta water. Once the pasta is Al dente, add it to the pan along with the provolone cheese and another cup of the pasta water. Cook until the cheese has melted and incorporated into the pasta. Remove from heat and add the parmigiano cheese and mix, allowing the residual heat of the pan melt the cheese. If the pan looks dry, add the remaining 1/2 cup of the pasta water and mix. Serve immediately with an extra sprinkle of grated Parmigiano Reggiano Cheese.

When you miss your partner in crime ❤️ @nicolettelollino 📍 @mamorestaurant

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How much are you supposed to put in the busta? ✉️ 💵🇮🇹🤌🏻 Fun fact: this is the first video I made with Mamma Angela ❤️

Which store would you bring back? 🛍️

Now and then… We’ve stood side by side in so many kitchens. Me in leopard print, you in a house dress, always with something on the stove and something wise to say. All the years have gone by, and still I find myself peeling garlic the “wrong” way. Into my hand, the way you taught me. Not the way they teach you in culinary school, but the way that makes sense in a real kitchen. I peel broccoli rabe stalks too, because you never believed in wasting anything tender. The plastic tablecloth. The espresso cups. The too hard cookies that need to be dunked in caffe latte. The RAI shows blaring on tv. The scent of simmering sugo. They were never just background. They were the altar where I learned how to be a woman. Cooking with Nonna started as a dream, but it became a phenomenon because of your inherent amore. Because people didn’t just see a grandmother in you. They saw their grandmother. Someone they loved. Someone they lost. And me? I was just here to “write it all down.” But you, you were the story. Even now, as #dementia slowly steals the words from your lips, I still hear them. In my memory. In the garlic. In the steam. And I promise you, Nonna: I’m still writing. Still learning. Still evolving. It never ends.

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I’m 37 and I’m not ashamed to admit… I’ve lived through seasons of fear. Days when I was sure I’d end up alone. Nights when I prayed that maybe God still had a bigger plan for me. Months when it felt like nothing was working out the way I hoped. I’ve lived through divorce. Through the heartbreak of realizing not every love is forever. And sometimes, even now, I’m scared that no one is really my match. That maybe what I’m searching for doesn’t exist. But if I’ve learned anything it’s that feelings aren’t final. They’re fluid. Like the ocean. They rise. They crash. They fade. Nothing lasts forever not happiness, not heartbreak, not fear. The trick is to not let the days full of fear turn into whole seasons of doubt. The waves always return to shore. And so will I. If I can trust that heartbreak would find me… I can trust that love will too. If I can trust that loss would come… I can trust that miracles will come too. Maybe the universe has been plotting my joy all along. Maybe the tide was never against me. Maybe it was just gathering strength. For the perfect wave, that carries me home

Meatball Sunday with Nonna 👵🏻🍝🇮🇹 Scamorza Stuffed Meatballs Ingredients ⬇️ or the meatballs: 1 cup plain breadcrumbs 2/3 cup whole milk 1 pound meatloaf mix, veal, pork and beef 4 garlic cloves, minced 1/4 cup fresh parsley, minced 1 cup grated Parmigiano Reggiano cheese 1 large egg 8 ounces Scamorza cheese, cut into 1/2 inch cubes All purpose Flour for dredging Olive oil for frying For the sauce: 2 tablespoons extra virgin olive oil 3 cloves garlic, sliced 1 24oz jar passata 1 teaspoon salt 4 fresh basil leaves, torn Method⬇️ To make the meatballs: In a small Bowl, combine the milk and breadcrumbs. Mix until the breadcrumbs have absorbed all the milk. Set aside. In a mixing bowl combine the meat, garlic, parsley, cheese and egg. Mix with your hands until all the ingredients are combined. Roll about a rounded tablespoon of meat into a ball. Flatten the ball and place a cube of cheese in the middle. Roll the meatballs to enclose the cheese. Dredge all the meatballs in flour and set them aside onto a plate. Put a skillet over a medium-high flame and heat about 1/2 inch of olive oil. Fry the meatballs till golden brown on all sides. Remove to a paper towel lined plate. To make the sauce: Put a pot over a medium flame and heat the oil. Add the garlic and cook until golden. Add the passata, salt and basil and bring to a boil. Cook for 5 minutes. Lower the flame to a simmer and add the meatballs to the pot. Cook for 15-20 minutes.

From prom to graduation in the blink of an eye! @sabrina.russoo may have started as my assistant, but she quickly became my little best friend. Her Nonna was my mom’s best friend, so I’ve known her beautiful family all my life. Watching her grow into such a graceful, grounded, and brilliant young woman has been a true joy. She and her sister @gg.russo are two absolute dolls, and their Kentucky Derby themed grad party was as stunning as they are! Sabri, I’m so proud of you. The world doesn’t know how lucky it is yet. 📍 @babylucspizza

Salumi, red wine, and a room full of Italians? You know I was in my element. 🇮🇹🫶🏻🍷 Big grazie to @itatradeagency for the invite, and to @appetitomagazine and @andrewcotto for keeping the conversation as flavorful as the mortadella. Some girls mingle. I meat & mingle.

They say you will have 3 great loves in your life 💕… Product breakdown ⬇️ LYS stick foundation MN5 Hourglass vanish concealer in sepia LYS bronzing stick in harmony FV cool toned contour stick (nose) Huda beauty loose powder in pound cake (under eyes) Charlotte tilbury pressed powder in 3 (all over face) Milani baked blush in dolce pink Charlotte tilbury powder bronzer NYX micro brow pencil in espresso Rare beauty eyeshadow stick in growth Charlotte tilbury bronzer (crease and lower lash line) Eyeliner: black eyeshadow Moira cosmetics eyeliner in copper (lower water line) L.A. Girls cosmetics eyeliner in black (upper water line) L’Oréal telescopic mascara in black L.A. Girls lipliner in bare Milani lipstick in Nude Crème

Nonna’s Ricotta Chocolate Chip Cake 🇮🇹👵🏻 Ingredients ⬇️ 2 cups plus 1 teaspoon all purpose flour, divided 1/2 cup plus 2 tablespoons mini semi sweet chocolate chips, divided 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs 1 large egg yolk 1 cup granulated sugar 2 packets Vanillina or 2 teaspoons vanilla extract, divided - Vanillina available in La Bottega 1/2 cup olive oil (Not Extra Virgin) 1 cup whole milk ricotta confectioners sugar for dusting Method ⬇️ Preheat your oven to 350 degrees. Spray a tube pan with baking spray. Set aside. Add 1 Teaspoon of the flour to the bowl with 1/2 Cup of the chocolate chips. Toss until they are coated in flour. Set aside In a mixing bowl, whisk together 2 cups of the flour, baking powder and salt. Set aside. In a mixing bowl combine the eggs, yolk, sugar and vanilla. Beat with an electric mixer on medium speed until fluffy. Add in the oil and beat until combined. Beat in the Ricotta until just incorporated. Beat in the dry ingredients until just incorporated. Do not over mix. The batter will be thick. Fold in the chocolate chips tossed in flour and spoon the batter into the prepared pan. Top with the remaining 2 tablespoons of chocolate chip. Bake for 40 minutes. Cool and dust with confectioners sugar as desired