Review: The secret ingredient is love in Netflix’s heartwarming film ‘Nonnas’

The film is a delightful reminder to believe in yourself, and also about the power of community. (Netflix)
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Updated 23 May 2025
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Review: The secret ingredient is love in Netflix’s heartwarming film ‘Nonnas’

  • Whether through a shared meal or unexpected romance, “Nonnas” reveals that love can always be found, no matter your age

Netflix’s latest heartwarming film, “Nonnas” serves up more than just mouthwatering Americanized Italian food — it delivers a heartfelt story rooted in real life, proving that passion and purpose have no expiration date. It has steadily hovered in the top 10 Netflix film list in Saudi Arabia since its debut earlier this month.

Inspired by the true story of local Italian New Yorker Joe Scaravela’s Staten Island restaurant, Enoteca Maria/Nonnas of the World, which it self-describes as: “Convivial trattoria featuring real international grandmothers cooking on a rotating schedule,” the film highlights a special concept: Grandmothers, or “nonnas” (the Italian word for grandmother), from diverse backgrounds cook authentic, home-style meals for customers.

Vince Vaughn whips up a storm as Scaravela, the visionary who transforms deep personal loss into a vibrant tribute to family heritage: Handwritten scribbled recipes and all.

Alongside him, legendary actresses Susan Sarandon, Lorraine Bracco, Talia Shire and Brenda Vaccaro bring the nonnas to life with warmth, humor and undeniable charm. Their performances challenge stereotypes about aging women, showing that these culinary matriarchs are far from “past their prime.” Instead, they are vibrant, innovative, creative and full of surprises — proving that life’s best chapters can unfold well beyond what society expects.

The film is a delightful reminder to believe in yourself, and also about the power of community. It celebrates the resilience and strength found in embracing one’s roots, sharing stories and opening hearts while breaking bread. Whether through a shared meal or unexpected romance, “Nonnas” reveals that love can always be found, no matter your age.

While some moments tread the line of predictable and are a bit too sentimental, the film’s earnest spirit and genuine affection for its characters shine through. A bit cheesy? Absolutely. But who doesn’t love a bit — or a lot — of cheese sprinkled in, especially when it’s served with a side of a home-cooked meal (for the soul)?


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.