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NONA

@itsanonalife

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Italian cooking. Organic Belgian ingredients 🌱
Pasta & Pizza in Brussels and Antwerp
📍Ste Cat | Bailli | Merode | Flagey | Antwerp (@wolf.antwerp)

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Our menu at NONA Pasta has had a seasonal refresh.

Tell us which fresh pasta dish you like best — and make sure to share it with the person you would most like to share it with ;)

It’s a NONA life!

Carote Mascarpone e Salvia is a dish that comes back again and again, since everyone seems to love it.

It’s a vegetarian fresh pasta dish with cream of carrot, sage, mascarpone, Parmigiano Reggiano, Pecorino Romano, and a salted almond crumble.

Chef’s kiss!

Make it even more delish with a scoop of fresh Stracciatella!

On the menu as usual are our classics — the dishes that never get old! by @itsanonalife

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8 days ago

Our autumn menus have landed!

So here is what you will find on our main menus this season at NONA Pizza.

And make sure to share the one that makes you the hungriest with a friend ;)

It’s a NONA life!

📸 by @maurine.toussaint

This season’s From Dries With Love makes the most of all the best seasonal produce — it has a cream of pumpkin base, sautéed mushrooms, beetroot, a little rocket and some crunchy walnuts on top.

And then, of course, we have our much-loved Classics. All as delicious as usual, but this season, without basil — since basil season in Belgium is officially over and we only use it when it’s at its best and growing in abundance. taken in Brussels, Belgium by @itsanonalife

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9 days ago

A few snaps of our organic Parmigiano Reggiano being made at @aziendaagricolairis.

We have shared the story of this cheese before, but it never gets old!

Davide and his father Umberto make it 365 days of the year with organic milk from their herd of beautiful cattle.

We love it so much that it is the only Parmesan we use in any of our recipes.

It’s a NONA life! by @itsanonalife

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an hour ago

This month, you can get our Zucca e Funghi pasta three ways:

• The original way — vegan, made from a delicious pumpkin cream sauce with sautéed mushrooms and garlic breadcrumbs.
• With Gorgonzola for a salty kick.
• With Stracciatella for a bit of extra indulgence.

Which version would you choose?

It’s a NONA life! by @itsanonalife

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19 hours ago

With a new season comes a new version of our stracciatella antipasti — for October, we have fresh figs drizzled with honey.

It’s a NONA life! by @itsanonalife

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3 days ago

Our organic pizza dough is a point of pride for us.

Made in the NONA atelier by Asma and her team from the best organic Italian flour, left to rest, and then shaped and topped by our pizzaiolos, it has the perfect gooey texture and bubbly crust.

Just what you want from a Neapolitan pizza 🍕

It’s a NONA life! by @itsanonalife

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4 days ago

The Zucca Pizza.

An autumn icon at NONA made with organic pumpkin from our Belgian farmers, fior di latte mozzarella from Patrick at Buffl’Ardennes, and pancetta from the Savigni family.

It’s only with us for a couple of months, so make the most of it!

It’s a NONA life! by @itsanonalife

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5 days ago

The pumpkin, to us, is the ultimate symbol of autumn 🍂

And the best thing about the pumpkins we use is that they are fully organic and straight from local Belgian farms.

This means that not only are they better for our planet, but they also have a lot more nutrients than conventionally farmed ones — making them much healthier for us too.

It’s a NONA life! by @itsanonalife

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7 days ago

Tomorrow is the very last day of our summer menu before we change things up for Autumn.

Make sure to try out our Cherry On Top, Emilia, Sarracino, and From Dries With Love pizzas before they go!

It’s a NONA life!

Photos by @maurine.toussaint by @itsanonalife

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11 days ago

Yesterday, team NONA took a fantastic trip to visit one of our oldest suppliers — Patrick at Buffl’Ardennes.

Patrick makes our organic Belgian mozzarella using milk from his herd of 180 water buffalo, and yesterday he showed us the full process — from the fields, to the barns, to the atelier where each ball of mozzarella is made.

As we walked around, he shared his knowledge about the importance of organic agriculture, animal welfare, and complex process of turning milk into perfect balls of organic mozzarella. It really was a great day.

It’s a NONA life! by @itsanonalife

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15 days ago

Yesterday, team NONA took a fantastic trip to visit one of our oldest suppliers — Patrick at Buffl’Ardennes.

Patrick makes our organic Belgian mozzarella using milk from his herd of 180 water buffalo, and yesterday he showed us the full process — from the fields, to the barns, to the atelier where each ball of mozzarella is made.

As we walked around, he shared his knowledge about the importance of organic agriculture, animal welfare, and complex process of turning milk into perfect balls of organic mozzarella. It really was a great day.

It’s a NONA life! by @itsanonalife

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16 days ago

At NONA, we love craftsmanship and things that are handmade.

That’s why, many years ago now, we found @sabine.deroo , the talented ceramicist who creates all of our cutlery and olive pots, bill plates, and vases.

From her studio at the back of her garden in Bruges, she builds, molds, bakes, and glazes each one by hand. Our favourite part is seeing our NONA stamp on the bottom, right next to Sabine’s.

It’s a NONA life! by @itsanonalife

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18 days ago