Parmigiana (June)On the Menu: Parmigiana Parmigiana is unique. It's such a well known recipe but we still can't figure out who made it for the first time and where. Some say Parma, others Sicily, another Naples but no one has been able to prove it. Despite the mystery, we certainly know how good it is and that grandmas are great at cooking it. What makes everyone agree is its flavor and texture, when it arrives on the table you can't say no! Download all the utensils

100% extra virgin olive oil

100 g sheep’s milk ricotta

Nonna can't wait to host you in her kitchen

You’ll taste the sea thanks to shellfish and crustaceans

1 ½ cup/300 grams of “00” flour or all-purpose flour

hot tomato sauce

you will connect with Nonna Nerina and her granddaughter Chiara as they walk you through a mouth watering cooking experience of their favorite family recipes in the comfort of your own home -- without any other guests other than you

150 g of mozzarella cheese

1 large pot

Is your loved one hot

or regular flour

100g Petra 7220 flour (or another high-quality Italian flour)