Sunday 𝐒𝐮𝐩𝐩𝐞𝐫 𝐰𝐢𝐭𝐡 𝐍𝐨𝐧𝐧𝐚 — Cioppino
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A seafood lover’s dream! This 𝐂𝐢𝐨𝐩𝐩𝐢𝐧𝐨 is loaded with clams, mussels, shrimp, scallops, and firm white fish, all simmered in Nonna Pia’s Arrabiata Sauce with fennel, onion, and white wine for a spicy, comforting flavor. 🦐🦑 Perfect for a cozy Sunday supper.
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Serves: 4
Total Time: 30 minutes
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 3 tbsp olive oil
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 1 jar (19.4 oz) Nonna Pia’s Arrabiata Sauce
• 1 cup dry white wine
• 3 cups fish or chicken stock
• 1 lb Manila clams, scrubbed
• 1 lb mussels, scrubbed
• 1 lb large prawns, peeled & deveined
• ½ lb scallops, rinsed & dried
• 1 lb halibut or firm white fish, 2-inch pieces
• Salt & pepper
• Chopped Italian parsley or fennel fronds, for garnish
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𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Heat oil; sauté fennel and onion 5 min. Add sauce, wine, and stock; simmer 15 min.
2️⃣ Add clams and mussels; cover until shells open, 3–5 min. Add remaining seafood; cook 5 min.
3️⃣ Season, garnish, and serve with garlic toast.
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✨ Save this recipe for a warm, Italian-inspired Sunday supper — and follow @nonnapias for more cozy, made-with-love dishes.

We’re so excited to introduce our Italian Vinegar Collection 🇮🇹✨
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Crafted in Italy and made to elevate everyday cooking, this new lineup brings bold, balanced flavor to everything from salads and marinades to vegetables, seafood, and crusty bread. These are the kind of pantry staples you’ll reach for again and again. 🥗🍋🥖
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Find the full Italian Vinegar Collection now at Whole Foods Market nationwide 🛒✨
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Sunday 𝐒𝐮𝐩𝐩𝐞𝐫 𝐰𝐢𝐭𝐡 𝐍𝐨𝐧𝐧𝐚 — Nonna Pia’s Bloody Mary
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This week, we’re mixing up a spirited classic with an Italian twist. Made with vodka, Clamato, a hit of Worcestershire and hot sauce, and finished with a teaspoon of our Classic Balsamic Glaze, it’s savory, tangy, and full of depth.
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Dress it up with your favorite garnishes — from celery and lemon to pickled beans, olives, or even a pepperoni stick — and you’ve got the ultimate brunch (or anytime) cocktail. 🍹
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Makes: 1
🕒 Total Time: 5 minutes
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 1.5 oz vodka
• 4 oz Clamato juice (or tomato juice)
• Celery salt, for rimming the glass
• Worcestershire sauce
• Tabasco or your favorite hot sauce
• 1 tsp Nonna Pia’s Classic Balsamic Glaze
• Lemon wedge
• Garnish: celery spear, spicy pickled beans, pickle/gherkin, olive, pepperoni stick — whatever you love!
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𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Spread a thin layer of celery salt on a small plate.
2️⃣ Rub a lemon wedge along the rim of your glass, then dip into the celery salt to coat. Add ice.
3️⃣ Pour in vodka and Clamato juice.
4️⃣ Add 2 dashes each of Worcestershire and hot sauce.
5️⃣ Stir in 1 teaspoon of Nonna Pia’s Classic Balsamic Glaze.
6️⃣ Garnish with your favorite add-ons — from celery and olives to pickled beans or pepperoni.
7️⃣ Serve chilled and enjoy with friends!
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✨ Save this recipe to bring a little Nonna-style flavor to your next Sunday gathering — and follow @nonnapias for weekly recipes, cozy kitchen inspiration, and delicious twists on crowd favorites.
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You asked. We answered. 🍅✨
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From what’s inside the jar to how to use it (and who it’s perfect for), here’s everything you’ve ever wanted to know about Nonna Pia’s pasta sauces — no guesswork required.
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✔️ Crafted in Parma, Italy in small batches
✔️ Bold, authentic flavor ready straight from the jar
✔️ Gluten-free across the entire line
✔️ Vegan & vegetarian options available
✔️ Clean ingredients with no shortcuts
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Wondering about vegan options?
• Arrabbiata & Siciliana → 100% vegan/vegetarian
• Puttanesca → Not vegan (contains anchovies for that classic depth of flavor)
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And once opened?
Just pop it in the fridge and enjoy within a few days — if it even lasts that long. 😉
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Swipe through to get the full breakdown, then let us know:
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𝐖𝐡𝐢𝐜𝐡 𝐬𝐚𝐮𝐜𝐞 𝐚𝐫𝐞 𝐲𝐨𝐮 𝐫𝐞𝐚𝐜𝐡𝐢𝐧𝐠 𝐟𝐨𝐫 𝐭𝐨𝐧𝐢𝐠𝐡𝐭?
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Sunday 𝐒𝐮𝐩𝐩𝐞𝐫 𝐰𝐢𝐭𝐡 𝐍𝐨𝐧𝐧𝐚 — Italian Ragu
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There’s nothing like a rich, savory ragù to bring everyone home — this Italian Ragù 𝐈𝐭𝐚𝐥𝐢𝐚𝐧 𝐑𝐚𝐠𝐮 uses ground pork, aromatic veggies, and Nonna Pia’s Puttanesca Sauce to create a hearty, comforting pasta sauce that clings beautifully to wide noodles. 🍝❤️
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Serves: 4
Total Time: 50 minutes
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 450 g pappardelle or tagliatelle
• 2 tbsp olive oil
• 1 lb ground pork
• 1 yellow onion, diced
• 3 cloves garlic, sliced
• 1 fennel bulb, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 tbsp fennel seed
• ½ tsp chili flakes
• 3 tbsp tomato paste
• ½ cup red wine
• 1 jar (19.4 oz) Nonna Pia’s Puttanesca Sauce
• Salt & pepper, to taste
• ½ cup grated Parmesan, for garnish
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𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Cook pasta per package instructions; reserve 1 cup pasta water.
2️⃣ Brown pork in 1 tbsp olive oil; set aside.
3️⃣ In the same pot, heat remaining oil and sauté onion, garlic, fennel, carrot, celery, fennel seed, and chili flakes ~15 min; season well.
4️⃣ Add pork back with tomato paste; cook 5 min.
5️⃣ Pour in red wine and scrape up any browned bits; cook ~3 min.
6️⃣ Add Puttanesca Sauce, season with salt & pepper; simmer 10 min.
7️⃣ Toss pasta into the sauce with reserved pasta water.
8️⃣ Garnish with Parmesan and serve warm.
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✨ Save this recipe for a cozy, slow Sunday supper — and follow @nonnapias for more Italian‑inspired comfort meals.
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