Nonna's Pasta & Pizzeria
G/F Solenad 3, Nuvali, Tagaytay Rd. cor. Nuvali Blvd., Nuvali, Santa Rosa, Laguna
- 15 Reviews
- 51 Recommend
- 14 Reviewers
- Business Hours
- Open: 11:00a - 9:00p
- 11:00a - 9:00p
- 11:00a - 9:00p
- 11:00a - 9:00p
- 11:00a - 9:00p
- 11:00a - 9:00p
- 11:00a - 10:00p
- 11:00a - 10:00p
More Business Info
- Street, Valet, Parking Lot
- Kids Menu:
- Take Out:
- Outdoor Seating:
- Lunch, Dinner
- Waiter Service:
- Good for Groups:
Most Recent Reviews
While other restaurants won't bother if you have to wait an hour or so for your food regardless how hungry you may be, Nonna's stand out from the rest of them.
They generously offered us a plate of appetizer (Mushroom Chicharon) for free while waiting for our orders with apologies for the delay of our orders which was just under 10mins. We told them it's alright but they insisted we take the appetizer. That's not something you experience in every restaurant.
Should you be in Solenad 3 area, check out this place. My personal favorite is their Steak Ala Nonna. Very juicy and tender with a very reasonable price.
Keep up the excellent customer service, Nonna's! More power to you guys! ️
- No. of Comments: 2
- No. of Likes: 5 Likes
CRAVING FOR PASTA "THE BEST! I am Very SATISFIED"
VESUVIO ️ mountain of rigatoni, Inside is ricotta, peas, with Italian meatballs, egg, and top with holy trinity.
- No. of Comments: 4
- No. of Likes: 5 Likes
Without much ado, this is the bestest best mac and cheese I have ever tasted. The amount of cheese is just enough to appreciate the entire dish. The macaroni is cooked just right. Lasa talaga siyang ineffortan! A bit pricey but worth every bite I swear to mac and cheese gods
- No. of Comments: 1
- No. of Likes: 3 Likes
I loved it.
- No. of Comments: 0
- No. of Likes: 1 Like
As my first time to try nonna's because of many good reviews i read, we asked their best seller. The servers are very pleasant and accomodating.We ordered mushroom chicharon with vinaigrette as appetizer. The vesuvio pasta was superb! It is a mountain of rigatoni with mozzarella,ricotta,peas,fennel sausage, egg and pesto on top i think. They said we can order 1 pizza with 2 flavor, so i choose All Meat and Spinach&Goat's cheese. The all meat was ok. But the spinach and goat cheese is LOVE i would definitely coming back here to try their other menus.
- No. of Comments: 16
- No. of Likes: 11 Likes
My family + Ony and I spent last last last weekend here in Sta. Rosa. Since I always get to choose where we eat, I "suggested" we try NONNA'S. ️
It was around 8pm, we were all hungry already and we were still 5th on the list. Last meal was around 2pm pa! Not wanting my family to go hAngry and just chose a different place, we went to Breadtalk first so we have something to eat while waiting.
To our surprise, after just 15 minutes (or less), I received a call and we're already next in line. Ate our snacks right away and went straight here. Though we had to wait for another 5 minutes as they were still cleaning/preparing our table.
Again, I was in charge of ordering for everyone. I already have a list of what I want to order. Just had to edit it a bit to make sure that everyone get to eat what they want and of course, enjoy. 🏼
Mushroom Chicharon (160)
Crispy fresh oyster mushrooms served with vinaigrette. I don't really like mushrooms because they're mushy soft and the texture is weird and yucky most of the time but OMG!!! We were surprised with the chicharon version. So addicting!!! Bawal mag share because this was good!!! No wonder why all the tables are ordering this. Plus, sulit for just 160 pesos! Sarap even without the vinaigrette. 🏼
Hawaiian Pizza (355)
Pomodoro, mozzarella, prosciutto, pineapple and jalapeño
Tutti Formaggi (350)
Mozzarella, gouda, honeygoat cheese, parmesan, blue cheese
The pizza was goooood!! I enjoyed this 10x more than the "famous" pizza. Mura na, masarap pa!!! Add honey to make it even better and yummier!!! 🏼
Fettuccine Carbonara (245)
Bacon with cream, egg, crushed black pepper and parmesan. Not a fan of carbonara (or any cream based pasta) but this was surprisingly good. Plus the pasta was cooked perfectly. We all enjoyed this dish! 🏼
What's good about Nonna's is that their pasta and pizza are made fresh daily using the best ingredients. We are really guaranteed to enjoy only the best. Oha! 🏼
Steak Alla Nonna (695)
Striploin steak to perfection, topped with sauteed mushrooms served with vegetables and mashed potato. The steak was cooked perfectly, sobrang lambot po and even without the sauce, it was already flavorful! Sarap! Weird lang ng mushrooms, malambot tas ang dami!
Creme Brûlée (165)
The ultimate custard delight, sous vide at 85 degrees celcius. This was just okay. Too sweet for me.
Service was really good. The place was full and all but the servers are still nice, helpful and it was not hard trying to get their attention. Overall, we enjoyed our yummy dinner here. Can't wait to be back!!! 🏼 And oh, I think they'll be opening a branch either in BGC or Kapitolyo soon!!!! BGC PLEASE PLEASE PLEASE!!! 🏻
- No. of Comments: 7
- No. of Likes: 35 Likes
We went straight to Nonna's after our dessert stop at Conti's. I ordered the dishes I thoroughly enjoyed during the rendezvoos:
Mushroom chicharon - Oyster mushroom crispy fried in palm oil. True to the name of the dish, the taste really reminds us of our favorite chicharron but with less guilt.
Tutti Formaggi Pizza - Five types of cheese blended perfectly and the taste compliments well with honey.
Mushroom Ravioli with Truffle Sauce - awesome white sauce and the ravioli was delish! The truffle sauce was just enough to give the dish another layer of distinct flavor.
I thought this was an easy five for them but when our plates were served, there were traces of dirt on them. Good thing the crew was fast enough to act. He immediately replaced our plates when they saw me wiping the dirt using my index finger.
It took them a while to serve our appetizer. I know it should be easy to prepare but I guess they were swamp with orders? They were kind enough to give us free creme brûlée because of the plate situation so I'll be lenient on this review.
I liked the contrast between the burnt brittled caramel and the smooth and rich custard beneath. Good that they also added caramel syrup at the bottom of the dessert. It was a little difficult to crack the burnt caramel brittle since they added to much on the surface. Nevertheless, this was still a good finish to our meal!
- No. of Comments: 2
- No. of Likes: 12 Likes
This reminds me much of Gino's Pizza: the crust, the texture of the pasta and the honey sauce. The two pizza places were too similar that I couldn't believe that this one is actually related not to Gino's but to Mama Lou's.
Servers are friendly, they were great in keeping my 11 month old son entertained. I wouldn't mind adding to the service charge as their service is impeccable.
As for the food, the one that takes the cake is their mac and cheese. If you love truffles, you'll love this one.
- No. of Comments: 1
- No. of Likes: 4 Likes
Hooray for my 1st Looloo Rendezvoos! When I got the invite and I happen to be available on that day, my thought bubble went --- "Aahmaaazingggg!!!" A lot to look forward to --- great food and good company, aaannd I'll finally get to meet some Looloo peeps Yay!!!
Okay so as soon as I found out the name of the place we are visiting, I did my assignment and googled it. Got excited when I found out that Nonna's Pasta & Pizzeria is owned by David S and Crystal T of Mama Lou's fame. I'm from BF, my family and I love the food at Mama Lou's so I knew rightaway I'll be in for a treat at Nonna's.
So here goes my review...
Nonna's Pasta & Pizzeria takes pride in using fresh ingredients, from their pasta,to pizza dough,upto their locally sourced produce, resulting in truly flavorful dishes.
Sharing my top three:
1. For starters : the Rostitto Di Manzo - this dish is currently off the menu. It's raw beef oven baked and torched before serving. Seasoned with the salt french sel de mer, garlic,and olive oil, and topped with arugula and cherry tomatoes. So good!!!The beef is so tender and flavorful. Please put this on your regular menu
2. Pasta : Truffle Mushroom Ravioli - another off the menu dish. Why oh whhhyyyy? Button,oyster,and portobello mushrooms + truffle oil = party in my mouth! Ang..Sa..Rap..Grabehhh
3. Kimchi Pizza (P395) - some might say , "wait hwaat?! kimchi in pizza?!" Yep, it actually works people! The combination of pomodoro,mozzarella, kimchi, homemade Korean sausage, sesame oil,and soy glaze blends well together. Babalikan kita, pramis!
Lemonade, their special drink with (basil?) and mint. It is refreshing but I find it too sweet for my taste. But I bet the kids will love it!
Mushroom chicharon (P160), its crispy fresh oyster mushroom served with vinaigrette. Once you start, you can't stop popping this in your mouth. Ok lang, healthy version of chicharon naman e .
Fresh Salmon Carpaccio (P375), fresh salmon + lemon + evoo, topped with arugula, parmesan, and grapes. I can finish this dish...nang hindi nagsa-share hehe
Insalata Caprese (P225), cherry tomatoes(yummy in its natural sweetness!), carabao's milk kesong puti,basil,evoo,balsamic glaze. Simple but delicious dish .
Margherita Pizza (P295), classic pizza made w/ pomodoro,mozzarella,and fresh basil. We witnessed how this pizza went in the oven and was done in 45 seconds! Perfect kung tomjones ka na
All Meat Pizza(P450), pomodoro,mozzarella,salami, bacon,and homemade sausage. This will be a hit with kids too for sure!
Tutti Formaggi (5 cheese) Pizza, P350 - mozzarella,gouda,honeygoat cheese,parmesan, and blue cheese. Drizzle their honey with chili on this pizza and its perfection!
Pizza Bianco (P450), alfredo based sauce, bacon, mushrooms,parmesan cheese and whole egg. Personally, I prefer a pomodoro based sauce.
Spaghetti Cacio e Pepe (P245), it may look like the sauce is cream based but this is actually olive oil based (which I prefer) according to the server. You'd get the distinct taste of crushed black pepper and pecorino cheese.
Spaghetti with Meatballs (P295), again this will be a hit with kids too. And I love the taste of fresh pasta with the pomodoro sauce.
Gnocchi (P275), dumpling pasta made of potatoes and semolina flour. It is served with sage butter or blue cheese sauce. This is soft, creamy, and melts in the mouth. It is yummy and so flavorful, but after 3 pcs, I got umay. Peeps, I suggest you share this dish.
Steak alla Nonna (P695), medium rare steak topped with mushrooms,served with mashed potatoes and (steamed?) cauliflower. I can imagine my hubby feasting on this dish
Vesuvio (P495), rigatoni pasta stacked like a mountain, and stuffed with mozzarella, ricotta,italian meatballs and eggs . This dish tastes as good as it looks.
Pizzaockie (P225), dessert time! Freshly baked chocolate chip cookie, topped with ice cream and marshmallows. It's a perfect ending after devouring all the savory dishes and pairs well with their strong robust brewed coffee.
Whew! So.Much.Food.Yummy food.
So happy to meet fellow Looloo foodies : Jairus d , Marti M, Chili G, Albert T, Paolo S, Peach L . Kaway kaway to team South! And Peanut D and Odell R too!
Thank you so much to our gracious and generous host at Nonna's David S and @Crystal T . Pleasantly surprised with the box of pizza you gave us , thank you again, my boys loved it!
Thank you Looloo for inviting me. Peanut D , I
appreciate your handwritten mini love letter. You are just awesome! ️
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My second |ooloo rendezvoos! When I got Peanut D's message about a weekend rendezvoos, I immediately said yes! I was actually looking forward to it the whole week she mentioned that the resto would be Nonna's, the same
Owners of mama lou's. My experience at mama Lou's wasn't too good so I was very excited to try it out and change my perspective.
Arrived late, ugh! Traffic! Happy to see familiar faces like Odell R, Albert T and Marti M, finally met Jairus d and Peach L plus some new faces too, Jinky and Paolo met the very gracious and generous owners, David S and Crystal! They were so patient in explaining the dishes, ingredients, inspirations etc even the ovens that they use! Such a young and entrepreneurial couple!
Now on to the food! Missed the salmon carpaccio but here are the ones I tried:
> mushroom chips - I think these are deep fried oyster mushrooms with a dipping sauce (tasted like black vinegar). I don't eat mushrooms but i kept on munching on this!
> rostito de manzo with maldon sea salt - w️w! This still isn't on the menu but I hope it'll be there soon! Thin slices of beef with olive oil, garlic and the delicious maldon sea salt which David S showed us. The salt is flaky as opposed to the rough cubes we are used to seeing. It gives the meat just the right amount of saltiness without it being overpowering.
> spaghetti with meatballs - looks like your normal spaghetti and meatballs but the homemade noodles cooked al dente gives it an edge. The meatballs are also packed with flavor.
> tutti formaggio pizza - when I heard the name, I said 'tutti? All?' But it actually has 5 types of cheeses (which I've already forgotten ) including blue cheese which gives it a distinct flavor. Perfect with a little bit of their honey imo.
> pizza Bianca/o - their version of carbonara pizza! It actually had a cooked egg on top! Not my cup of tea though.
> mushroom ravioli with truffle sauce - now this is super good! It's hard to make ravioli that's doesn't come out tasting wet or bland. This one gives an amazing flavor punch on your first bite!
> mount vesuvius - a very cleverly named pasta creation because a few minutes later, it actually 'erupted' or fell apart big rigatoni noodles piled high with tomato sauce, cream and pesto. Quite heavy on the tummy so it's good for sharing.
> Seoul pizza - kimchi pizza! I was reluctant to try this but after my first bite, I was like 'wow'! I love Korean food but I don't eat kimchi (weird I know) but the pizza tastes more like sesame oil and gochujang sauce.
> cacio e pepe - a very popular Italian dish because of its simplicity. It's basically black pepper, pecorino cheese, butter and salt. It really complements the homemade pasta.
> ribeye steak - STEAK!!! I love steak. I am in love with steak. Steak loves me back. So when this was put in front of Albert T and I, our smiles reached our ears! Cooked medium, it was delicious! With just some oil, mushrooms and garlic on top. No sauce or gravy, just how I like it! The mashed potatoes on the side weren't bad either!
> gnocchi - nyoki! So pleasantly surprised to see this! Haven't had gnocchi in a couple of years and honestly, it's difficult to make decent gnocchi. It's dense but shouldn't go down your throat like a rock. Chewy but still palatable. This gnochhi hits the spot! Highly recommended!
> pizzaockie- their version of the pizza cookie, a big cookie with vanilla ice cream and marshmallows on top.
I'm sure I wasn't able to list all of the dishes. After seeing Marti M, Jairus d and Peach L's amazing photos, ayoko na post Ang pathetic phone cam pics ko
After eating all that delicious food, we had a mini tour of the kitchen and they even showed us their prepped pasta and pizza dough. Now we know that if the oven is at 700 degrees, the pizza should be cooked in 45 seconds!
Another great afternoon of great food and better company. We even had a take out box each! What a treat
Thanks again |ooloo crew and to the super couple David and Crystal for having us (for almost 4 hours!) will definitely be back!
- No. of Comments: 11
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First off, i'd like to give a big 'GRAZIE!' (thank you in Italian) to Peanut D of Looloo and Crystal T & David Sison of Nonna's for putting together an awesome #rendezvoos event and being such gracious hosts. A bunch of active Looloo users and myself got to sample some of Nonna's favorites and talk food with the owners themselves!
Now on to my assignment! Akala niyo pinakain lang kami na walang kapalit? I'll try to be as brief yet detailed as possible so as to not take away and/or be redundant with the other reviews of fellow attendees. You can check out their takes for a detailed breakdown, down to the very ingredient, of what we had the privilege of eating.
The day started with, well, the starters! We were served a mason jar of cold Nonna's lemonade on a very hot day. It was green! But that was because of the hint of crushed mint that gave it an extra cooling kick.
And in no particular order came (i'll put a emoji for the one's which stood out for me):
- Rostito di Manzo -> thinly sliced beef, baked with garlic and olive oil, then torched before serving, to give a slight layer of doneness and to meld all the flavors together. This was an experimental dish and we were the lab rats! But who cares, this tasted so good and we collectively gave our seal of approval. This has got to go into the menu! Like. Right. Now.
- Mushroom Chicharon -> crisp, thin, deep fried oyster mushrooms to an almost flaky consistency
- Insalata Caprese -> refeshing cherry tomato salad with carabao's milk kesong puti and olive oil
- Fresh Salmon Caprese -> thinly sliced fresh salmon in olive oil with lemon, parmesan, and grapes
The appetizers were light and refreshing overall. A good way to work up the appetite. But not light enough to prepare us for what came next!
- Vesuvio -> this for me is seriously WTF level good. A MOUNTAIN of rigatoni pasta stuffed with cheese over a mashed meatball and egg base. Inspired by Mt. Vesuvius, you can see the cream and pomodoro sauce flow from the top like an active volcano.
- Spaghetti with Meatballs -> lovely rendition of a classic staple
- Nonna's Truffle Pasta -> simple, yet rich and creamy
- Truffle Mushroom Ravioli -> another off-menu item that we were made guinea pigs for. And i've never been so happy to be one! Ravioli stuffed with button, portobello, and oyster mushrooms in truffle cream. Are you kidding me? And it wasnt 'nakakaumay' at all. Again, this has got to go in the menu. Like. Right. Now.
- Gnocchi -> soft potato dough dumpling pasta that was also so simple in appearance, but so rich in flavor
The pizza (btw, they serve spiced honey with their pizza woohoo!):
- Pizza Margherita -> another classic done just right!
- All Meat -> salami, bacon, and home made Italian sausage
- Kimchi -> being part Korean at heart, this struck a chord. I was gonna be extra critical with this one. And strike a chord it did! Like a symphonic kpop tune, the kimchi, sesame oil, sesame seeds, soy, and meat elegantly conveyed the influence of the owners' BF Homes roots (the K-Town of the south).
- Tutti Formaggi -> 5 cheese including honeygoat cheese! I cannot say no to a cheese pizza. My comparison benchmark for all places that serve pizza. And this one was really good! Especially with the spiced honey!
- Pizza Bianca -> think carbonada on a pizza! Alfredo sauce, bacon, mushroom, egg. And there you have it!
Steak and dessert (as if we weren't spoiled enough already):
- Steak alla Nonna -> perfectly medium grilled tenderloin topped with mushrooms and served with creamy mashed potato. The beed was sooo tender and flavorful. I think i would have appreciated the beef a lot more if I wasn't so full at this point.
- Pizzaockie -> if you love chocolate chip cookies, chocolate chip cookie dough ice cream, and know what a pizzookie is... then you'll definitely dig this one!
What a day. What. A. Day. During and after our ginormous meal, Crystal T and David would sit with us, talk food, and exchange stories about how they started, their influences, and aspirations for Nonna's. They even gave a background for each dish and the importance they placed on sourcing the best quality ingredients in line with what they want to serve their customers. How staying truly Italian but being both price conscious and sensitive to the Pinoy pallate also plays into the decisions they make for the Nonna's brand. They even gave us a demonstration of how they make their pizza! Did you know it only takes their pizza-maker (pizzaiolo in Italian) about a minute to put together a pizza? Then 45 seconds in the oven later, and you have a perfect pie that takes another 60 seconds to get in our bellies. They were such good and engaging hosts to our hungry tummies and curious minds, I could never thank them enough.
Disclaimer: this review is based on this particular experience at a sponsored Looloo event. But if anything, its definitely made me want to come back on an ordinary day and experience their actual day-to-day service and food!
- No. of Comments: 4
- No. of Likes: 6 Likes
The moment Peanut D mentioned that the restaurant that's sponsoring our rendezvoos was an italian restaurant, I had a lil bit of reluctance. First because very few italian restaurants wow me... as far as my experience goes (which is not far at all lol). I grew up in a household that cooks italian food like how an italian does, I think--- real tomatoes, and sour and savory sauce, hence, not a fan of Jollibee spaghetti. And second because, the reason that I'm not easily wowed is because I'm not that fond of italian food.
I had to do a lil bit of Googling to know tidbits of Nonna's info and I found out that this is another brilliant idea of the David and Crystal tandem of the famous Mama Lou's. So while walking towards the restaurant situated in Solenad 3 in the South, a question popped in my head, "Why did they open up another italian restaurant when Mama Lou's is already slowly becoming a household name?"
As I went in, I had the opportunity to check out the place since my co-Loolooers weren't in yet. The place has a typical gastrobar interior: well-lighted because of the huge glass windows which makes it pure-fect for selfies and foodfies, white-painted walls, mixed and matched tables and chairs, light bulbs hanging from the ceiling which gives it a slight rustic feel, open kitchen with a wooden pantry separating the kitchen from the guests but still giving us the chance to see how they create our food.
As the Loolooers ( Jairus d Marti M Chili G Albert T Jinky and Paolo) trickled in, we were introduced to Crystal, and after the courtesy greetings, the appetizers started coming in:
MUSHROOM CHICHARON (160) - oyster mushrooms locally-sourced and deep-fried with a special vinegar dip. This is quite good, if you're not very finicky with your food, you'd hardly notice that you're eating something healthy. Lol. If they're serving beer (I forget the bar list), I'd totally get this as my choice of chow. This is also perfect for munching while you're waiting for your main entree. :)
INSALATA CAPRESE (225) - I love insalata caprese in general because of its simplicity. Simple yet it totally captures my heart. This salad is typically made of buffalo mozzarella, tomatoes, basil and the staple olive oil seasoned with salt. The best I've had was in La Tegola in Cebu. Nonna's version is slightly different. It has a balsamic glaze and the cheese used was locally-sourced --- kesong puti which I have, at first, mistaken for feta. It's a nice twist to the traditional salad and it was good as well. Anything fresh is good in my book. But I have to admit, I still gravitate towards the simple, traditional insalata caprese.
FRESH SALMON CARPACCIO (375) - I love salmon basically and I am a bit lenient when it comes to that except for those abusing its heavenly goodness. This appetizer is probably one of my favorites among everything that's been served to us. And I love how they came up with the ingredients to create this masterpiece: the sweetness of the sliced grapes combined with the buttery goodness of the fish and the sourness of the lemon and the saltiness of the parmesan with the crunchiness of the arugula to boot, was more than a masterpiece! Alright, enough. I'm blabbering. But seriously, I love how they chose to keep the salmon fresh instead of making it smoked. I like to be served fresh fish and seafood-- pure, unadulterated seafood.
ROSTITTO DI MANZO (Currently Off-the-menu) - I would assume based on the name that this is a baby version of an arrosto di manzo dish. This beauty was the superstar on my list. David graciously whipped up two plates of thinly-sliced raw beef, slightly torched and combined with drizzles of balsamic and olive oil, topped with arugula, cherry tomatoes, and ribbons of parmesan cheese. It was plainly seasoned with salt and pepper, but the salt used was an expensive french sel de mer. The whole dish was perfection! The beef, since it was just torched, was able to preserve its juice and the goodness of raw meat, subtly cooked in the condiments included in it. It was also very tender. I unapologetically indulged in its superbness. This is hands-down, my number 1 favorite. We all encouraged the pair to include this in their menu since they only served it to us as a special dish. David said we were the guinea pigs but I didn't mind. More plates of this please!
Of course, what's an italian restaurant without pizza? So a parade of pizza came to us, which evidently awakened the chaos:
TUTTI FORMAGGI (350) - we are all familiar with the quattro formaggi and it's even a favorite of mine in Bellini's, but the Tutti Formaggi is even better. I love this one as well. Which is probably a biased view because I basically love cheese, yes, including Bleu cheese... which incidentally, is included in the gang of 5 (gouda, parmesan, mozzarella, honeygoat, and bleu) comfortably melting on top of the freshly-made dough like ice cream under the arid heat of the sun.
PIZZA BIANCO (450) - the pizza that I missed because it was struck by a lightning... lightning pairs of hands. I guess it's safe to assume that it was good since it was eaten in a flash. Lol.
KIMCHI PIZZA (395) - for those who are fond of korean food, this a good idea if you want pizza and you want the taste of korean food. It doesn't have any overpowering, too-spicy-kimchi flavour which is probably good for some... but since I'm a fan of everything spicy, I guess it was not exactly a favorite. It was good, and had a well-balanced taste... but I'm not sure I want it in my pizza.
ALL MEAT PIZZA (450) - the immaculate pizza for the carnivores. It has salami, bacon, and home-made italian sausage with pomodoro sauce and mozzarella. Pretty simple but really good. I like how they use fresh meat and not burn it to a crisp. It was perfect with the soft, chewy and crispy dough.
I really like how they make their pizza dough. Aside from it being honest-to-goodness fresh, it wasn't too thick or too thin. And I love how it's made to be soft and chewy. I also like the taste that lingers that only brick-oven food can give. I also love how they came up with the hot honey. Authentic honey hauled from Bohol with a kick. This specially goes well with the tutti formaggi, for me, atleast. Nonna's recommends to drench the edge of your pizza doughs with this to make it more enjoyable to eat.
Before our pizza was even completely finished, pasta came:
MUSHROOM RAVIOLI (Off the menu) - This is probably the highlight of my pasta experience. Because, TRUFFLES! Woooot! I'm not a fan of ravioli, and basically not too fond of pasta in general most especially if it's in cream sauce but soon as I took my first bite, I was blown away. Like cheese, I probably am biased right now but hey, food tasting is subjective and I love truffles, so. This one, like the di manzo, was also a special dish created just for us (aaaawwwww!), but they are also planning to include this on the menu, and they should! The ravioli has 3 kinds of mushrooms: oyster, portobello, and white button. One thing I should mention though, I think the pasta dough was a wee bit undercooked. I like my pasta al dente but this one is juuussst a teeny tiny bit on the undercooked side, cooking it a lil bit more would've brought me to high heavens.
VESUVIO (495) - a mountain of standing rigatoni with overflowing lava of pomodoro sauce, melted ricotta and mozzarella, with italian meatballs and egg stuffed inside to mimic Mt. Vesuvius, the well-known volcano that erupted and ate all of Pompeii. This time, we were the ones who ate it.. and with gusto! We avenged you, Pompeii!
I think, next time, it needs to erupt more though, to cook the rigatoni a lil further.
SPAGHETTI WITH MEATBALLS (295) - Back when I was a kid, I would only eat one kind of pasta, and this is the one -- with meatballs. Because that's what my dad always cooked. And so, everytime I'm served this, I am a bit on the critical side. Nonna's spaghetti with meatballs, in terms of flavour and taste, is a bomb that exploded wonderful memories in my mouth. However, I am once again not too keen on how the pasta was cooked... and personally, I think it was too thin and it had a subtle edge to it which reminded me of pancit canton. I was looking for the seamless roundness of spaghetti. The yellow color didn't put me off though, and the taste of the pasta as well as the freshness was something that I won't mind having in my pasta dishes. I loved the meatballs, too. I could taste the oregano and the other spices mixed in it and I loved how it was perfectly cooked.
SPAGHETTI CACIO E PEPE (245) - If you want a very simple white sauce pasta, this is it. No frills, no dramas. Just plain ol' fresh white sauce pasta with pecorino cheese. I liked it.
GNOCCHI (275) - Pronounced sa Nyawk-kee to those who are wondering, is a dumpling ball made of potatoes and semolina drowned in butter sage or bleu cheese sauce. This is a good pasta as well, very soft and chewy, and quite filling. If you want to be filled fast, you can order this together with the steak alla Nonna and you're good to go.
Crystal, being the generous host that she and David are, told us that if ever we still would like something else, we can let them know. So I mentioned to Odell R that I would really like to try the Steak alla Nonna just to see how it would fare because in the pizza and pasta area, they are already, no questions asked, superstars. And they gladly obliged, to our delight.
STEAK ALLA NONNA (695) - their steak obviously is not something that they plan to peg with the steak joints in the metro, which are typically cooked with meat purists in mind. I requested it to be medium and they cooked it impeccably. I liked how it blended well with the garlic, mushroom and the other seasoning. A different version of how I typically like my steaks. I would definitely recommend this to those who like steaks not just because of its price which is actually cheap but also because of the size and the quality of how its cooked. Mi piace!
Everything I ate was downed with a hipster glass of special lemonade made with basil and mint. It was good but it was too sweet for me so I asked for ice and added some to the glass which made my drink awesome.
Of course, what's a perfect meal without capping it with a good dessert?
Nonna's served us 3 bowls of Pizzaookie (1 for each table and 1 for our crowned sweet-tooth), soft and freshly-baked chocolate chip cookies topped with vanilla ice cream and melted marshmallows. I like the ice cream and the marshmallows but the cookie was too sweet for me. I guess because I'm not really a fan of desserts.
After fillling us to the brim, David also filled our minds with new knowledge about italian food and Nonna's. He was very enthusiastic in sharing that he almost gave us the costing. Lol. Their father also came for a quick chat, he was very amiable.
I could say that this by far is the best rendezvoos I've been in (not that I've been to a lot). These wonderful geniuses behind Mama Lou's didn't let fear and worries take over and just went with their gut when they created Nonna's. Their passion is quite admirable and that's one thing that's essential if you want to be successful in whatever you want to do.
Their generosity did not stop in just serving us good food, they even gave us a box of pizza each. I'm not sure if we had the same flavours but mine was Margherita and I sooper loved it! The kid I was with, whose idea of good pizza is limited to hawaiian loved it as well. Thank you so much for the amazeballs hosting David S and Crystal T and thank you Looloo for not forgetting me when you organized this for the Southerners. 🙄
I would definitely go back at Nonna's when I'm in the area. Because, definitely good authentic and fresh italian food!
So, was my question why they created Nonna's when there's Mama Lou's answered? You have to go and try both to know.
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Another Looloo rendezvoos happened yesterday courtesy of Nonna’s Pasta & Pizzeria! I was really looking forward to the event knowing I’ll be meeting my fellow loolooers in the south (#RepresentYassss LOL!).
Also, the place is owned and being managed by David and Crystal, the couple behind Mama Lou’s Italian Kitchen. Upon learning this, I know my Saturday lunch will be exceptional. I was right!
Italian cuisine is not something I look forward to eating every day. Just like any typical Filipino, my palate is accustomed to sweet-salty dishes. The acidic and sharp tasting food is not my thing. David and Crystal understood the issue and encapsulated the answer through Nonnas.
Why Nonna? The word means grandmother in Italian and the restaurant owners wanted to keep it in the family. The place exudes the homey vibe that they were able to master at Mama Lous’. Some of the crews from their first restaurant were transferred to Nonas to keep the awesome customer service in place.
Unlike Mama Lous’ , Nonna’s pizza are thicker on the edge and pasta noodles were made fresh! David mentioned that fresh pasta is more flavorful compared to dried pasta since it tends to absorb the sauce. It's somehow similar to how Va Bene Pasta Deli makes their pasta dishes but with an affordable price.
They also make good use of honey in Pizza. The concept came from Korea if I’m not mistaken. At Nonnas', each table has a bottle of honey with chili. Strange as it may seem but believe me when I tell you that it WORKS. I dipped my pizza into it and it was surprisingly good! The combination of honey and cheese brings awesome flavors. It’s best to use it on crust to cover the bland taste.
The food came one after another! Generous servings of the restaurant’s pride welcomed our eyes. We were served with:
🇮🇹Mushroom Chicharon – Crispy fresh oyster mushrooms. It tasted like the real chicharon without the calorie guilt.
🇮🇹Nona’s Lemonade – They added basil in the drink. I have a sweet tooth but I still feel they made it too sweet. I had to add water to balance the taste.
🇮🇹Insalata Caprese – Cherry tomato salad with kesong puti, olive oil and balsamic vinegar. We all thought the cheese used was feta but the menu mentioned kesong puti pala! Straight forward and refreshing, I can order this again on my next visit.
🇮🇹Fresh Salmon Carpaccio – Thin slices of raw salmon sprinkled with cheese and topped with arugulas. Ayoko ng hilaw! This was just okay.
🇮🇹Rostito de Manzo - Thin slices of meat were cooked medium and bathed in olive (?) oil. I remember seeing garlic, cherry tomatoes, arugula and (probably) grated cheese. This is still off the menu and we were the first ones to try it. They baked this in oven and torched it before serving so all the flavors will harmoniously blend. The result was perfection! The meat was uber tender and really savory. It almost melts in your mouth! Definitely one of my faves!
All Meat Pizza – Packed with three different kinds of meat - salami, bacon and home made Italian sausage. Simply fantastic!
Tutti Formaggi Pizza - A delicious combination of mozzarella, gouda, honey goat cheese, parmesan and blue cheese. A cheese lover’s masterpiece! Dip it in honey to elevate the awesome creamy-salty flavor.
Pizza Bianco - Topped with alfredo, bacon, mushrooms, black pepper, parmesan cheese and whole egg. The last time I had a pizza with egg was at Nolita. I was really happy I was able to eat this kind of pizza after three years. Simple but tasty! Another pizza I will look forward to on my next visit.
Seoul Pizza - You guessed it right! Kimchi! I initially thought I will hate my first bite but masarap naman pala! It’s not too sour like or spicy like my horrendous kimchi experience. Just enough for me to get another slice.
Spaghetti Cacio e Pepe – Spaghetti with pepper and pecorino cheese. Made simple and it was just okay for me.
Spaghetti with Meat Balls - A bowl of Italian comfort . I’m not into pomodoro sauce but I know others will like this. The meat balls were big enough to fill your tummy.
Vesuvio - Named after a famous volcanic mountain. Hence the presentation! The rigatoni pasta was formed into a mountain and oozing with white and red sauce. Get your spoon to unearth mozzarella, ricotta, peas, sausage and egg! Such a yummy and interesting presentation indeed.
Ravioli – New on the menu! Oyster, portobello mushroom and white butter. The amount of truffle oil was just enough to envelop a savory taste on each spoon. The best pasta I’ve tried yesterday!
Steak ala Nonna - Tenderloin steak cooked medium rare and topped with garlic and mushrooms. A delicious meal for everyone to enjoy!
Gnocchi - Soft dough pasta dumplings made from semolina and potatoes. Another Italian classic with mild creamy flavor. I’ve only seen this on food shows. So eto pala yun!
Pizzaockie – Huge cookie topped with vanilla ice cream and mallows and drizzled in caramel sauce. Served hot, it reminded me of lava cake and half-baked cookie desserts. More of the chocolaty taste and this would have been perfect in my book!
Overall, I’m rating 5 stars! There might be dishes I only find okay but the taste of the food I enjoyed was reaaalllllyy GOOD. So good I’m up for another visit. They only started last November and probably still a bit under the radar but I can see the restaurants success. When that happens, I’ll be happy knowing I’m one of the first people who tried their awesome Italian food.️
Paolo S Jinky U Albert T Marti M Chili G Peach L - I had a great time with you guys! You could have stayed a little bit longer. Bitin ang usapan!
Peanut D Odell R - Hoong taray ng multiple photos! Inabuso ko talaga! Thanks again for the invite! Cheers to more reviews, rendezvoos and eat ups. Wag lang hilaw na isda and curry pls? Ahahaha!
Crystal T David S - Thank you for welcoming us! As what Peanut said, you're the only restaurant owners who showed us your ingredients, made a kitchen tour and even gave each of us a box of pizza. Not to mention you guys are really nice and friendly. In my book, it's the perfect definition of going the extra mile. Sarap pa ng food!
Yesterday was my 6th rendezvoos and the best one I attended so far! Cheers to Nonas!!!🍾
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Heading Down South
Loolooers Peach L, Peanut D, Odell R, Jairus d, Chili G, Albert T, Jinky, Paolo, and myself, head south, further down south, right at the heart of Nuvali's Solenad 3 in Sta. Rosa, Laguna, to try out non-other than Nonna's Pasta and Pizzeria.
Nonna's ambiance and menu is in tune with Nuvali's nature at home concept of Evo-living. Wide open glass windows welcome natural lighting, giving guests (as the owners always call their customers) a good view of the surrounding greens. Comfortable casual seating, homey interiors make you feel like dining with the family in grandma's kitchen. And so it is!
Of the many things made by man, it is those made by Italians that have been given much appreciation. Italian paintings have so much to tell, and the painters (also fathers of modern sciences) have been given the highest distinction. Other Italian products such as leather goods, much more the exotic cars, echo the same principle - art and perfection. The workmanship and detail put into these are unequaled "perfetto," as they would say in Italian.
It was not until this looloo rendezvoos that I have really appreciated Italian food, seeing these as a true "capolavoro" or masterpiece. Nonna's simply brings perfection by bringing family culinary values with attention to detail, an ingredient present in all Italian kitchens. Nonna's is the labor of love not by Italians but by David and Crystal Sison, both Filipinos who have perfected the Italian kitchen thru the successful chain of Mama Lou's Italian Restaurants. Nonna is a actually Italian for "Lola" or grandma, named after Crystal's mom, Mama Lou or Marilou as they would call her. I would always recall the big inscription at the middle of the store "FAMILY". And it's a family affair indeed. Crystal's father, Richard, even joined us for a short chit-chat.
By choosing the best and healthiest ingredients akin to Mama Lou's (yes, we have been given the privilege to see these with our own eyes), each plate that comes out of the kitchen is a work of love by the owners, their family and their staff.
Gazing at the interiors and smelling the aroma of cheese and a hint of coffee is already enough to get my gastric juices working. As we were starting to look around, Nonna's served us their refreshing "green" lemonade to shake off the summer heat.
And then appetizers arrive...
Nonna's Mushroom Chicharon is a guilt-free alternative to the traditional pork or chicken skin chicharon and comes with flavorful vinaigrette as sawsawan, so good I can probably gobble up two orders! According to the owners, Mushroom Chicharon is their fastest moving appetizer. I see no reason why this healthy flavorful dish wouldn't become a best seller.
Insalata Caprese is a simple but mouth watering surprise. Perfectly-ripened cherry tomatoes with cheese made of gatas ng kalabaw makes this appetizer do its job by making you crave for more goodness.
The Fresh Salmon Carpaccio - ultra-thin sliced salmon with olive oil and arugula (donned with grapes and lemon juice) makes my tongue smile with delight. Mind you, David has mentioned that arugula and other herbs are carefully sourced from organic farmers so that the right taste and consistency is achieved.
David and Crystal treated us to Rostito de Manzo (sorry, this is not yet in the menu as of this writing). Thinly sliced medium-rare beef torched for that grilled taste. With the very positive feedback from the looloo rendezvoos team, this dish will surely make its way to the menu very soon.
Steak alla Nonna's - thick tenderloin beef (grilled medium-rare, I think) with mashed potatoes and cauliflowers. Beef is so tender that your teeth just sinks in it with every bite. Not to mention the floor that comes out of the need after every bite. Mind you, I'm not a fan of medium-rare steaks but hey, I think I will be now that I have tried Nonna's specialty steak!
Itza Pizza Delight
The All Meat pizza is topped with bacon, salami and a special sausage. Nonna's, by the way, doesn't scrimp on ingredients, especially their cheese. You may want to see how they prepare pizza at their open kitchen.
Pizza here at Nonna's is prepared with a certain style - David says the way they prepare the dough is a bit different than how they do it at Mama Lou's. Crust is thicker and softer to the bite, especially their Tutti formaggi. Instead of using traditional hot sauce, this pizza works best with spicy honey as its sauce (imagine how five cheeses with special Bohol-made honey blends in your mouth!)
Pizza Bianco would be a good choice if you intend to pair it up with tomato-based pasta as it is a very simple pizza with alfredo, bacon, mushrooms, Parmesan. What makes this pizza unique is that it is topped with eggs.
We never thought a mix of Korean and Italian in one dish would come out great. Nonna's Kimchi Pizza says it all. This pizza is already great with traditional mozzarella and pomodoro. What makes this extra special is that it is adorned with soy glaze and sesame seeds plus Nonna's special kimchi sauce and special home-made sausage. I would call this a perfectly spiced sauce as it is spiced just right to be flavorful, and never leaves any spicy aftertaste. Bravo! Or should I say oo-soo-han?!
Vezuvio (named from Mt. Vesuvius), is a tall mountain of rigatoni and ricotta stuffed with rich mozzarella and peas. Italian meatballs surprise you after you "attack" the steep mountain slopes. I also saw this in the Mama Lou's menu but haven't tried it. Kids are going to love this as they play around with the tall volcano-like pasta.
Spaghetti with meatballs is pure delight. Simple as it looks, this is probably the best spaghetti and meatballs I have ever tried. Oh, by the way, the spaghetti sauce rocks!wish there were more spaghetti though.
I just love potatoes. Nonna's Gnocchi dumpling pasta offering brings to mind soft (bilu-bilo soft!) potatoes and cheese, that's so very rich and creamy. As @jinky would say during our looloo rendezvous, everything is rich and flavorful - true to Italian culinary virtues.
Just like a love story, who wouldn't want to end this sumptuous meal with a dessert such as Pizzaookie. What's cool is that the pizza 'er cookie is served warm (hot even) from the oven and topped with freshly melted marshmallows and ice cream.
Italian food won't be complete without coffee. Nonna's fresh brew is on the strong side. I forgot to ask what blend they have but I would suspect it to be more of an arabica-robusta. I didn't add any sugar and got what I expected. Pure, unadulterated, flavorful Italian blend. Bellisima!
And to think we have had enough pizza, Crystal and David even sent us one whole tutti formaggi to share with our loved ones back at home, just felt like members of one big happy family with the typical pabaon at the end of every gathering.
A big THANK YOU to David and Crystal, and to all Nonna's staff for having us. Thanks again Peanut D and Odell R for organizing!
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I recently visited my preggy sister and her family in Laguna. Since they're so close to Nuvali, she recommended that we eat at the Restaurant where they celebrated their anniversary. And tadaaan! We went to Nonna's! Surprisingly, this restaurant is also by Mama Lou's! Oh i so love their pasta! I remember having swollen face that time because of wisdom teeth (take note "teeth") extraction but that didn't stop me to savor their delectable dishes!
Okay, back to Nonna's. We ordered Mushroom Chicharon, Seoul Special (Kimchi Pizza), Spaghetti Bolognese, and another pasta i forgot to take note of the name but because it has mushrooms in it i'll call it mushroom pasta! Hmmm! I tasted a piece of God's gift! My niece surely enjoyed the Crispy Mushroom Chicharon, eating everything up to the last bits with her dainty and little hands. The vinegar sauce added that tangy kick!
The pasta was cooked al dente, you can taste the mushrooms and the bolognese has a generous serving of ground meat. It was so meaty, you're gonna die!!! ( okay, that's from you're fluffy, i'm gonna die! Don't take it seriously folks!)
And of course, what i liked best is their Pizza! You have different sauces to choose from! My favorite is honey with chili. Hmmm!! Imagine pouring it on your kimchi pizza! Close your eyes and try to feel the sweetness of honey, the spicy element of chili and kimchi, a little bit of asim because of the preserved korean veggie, and the salty element of mozarella cheese and parmesan!! My tastebuds went crazy happy!!!!! Plus, the dough is so soft like a mallow (of course that's an exaggeration)! Truly gourmet!!! I'll definitely come back to try their other brick-oven pizzas!
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