Mamma Anna is from Messina and moved to Siracusa when she was 25. Her passion grew in her family and especially thanks to her aunt. 


One of her favourite recipes is the Truscello in brodo, this is a typical Easter dish and she loves to prepare it only on this celebration as it's a family tradition. 

Her four children are grown up now, but she still enjoy cooking with them and being a nonna, she's a got lot to teach to her little niece! :)

Mamma Anna_LaMiaMamma_Lo-Res_credit-Dani


Mamma Sara is one of our youngest mammas and she is a truly energetic addition to our team. A real Sicilian, she is very positive, proud of her roots, and has been cooking with her mamma from as long as she can remember.


From Sicily to Chelsea, Mamma Sara will once again be

joining her very own mamma in the kitchen; Mamma Anna, who is also part of our residency – it’s a true family affair!



4 people

● 1 sliced onion

● 2 big potatoes

● 4 mixed peppers

● 6 cherry tomatoes

● Basil

● Parmesan cheese chunks

● Toasted pine nuts to garnish

● 3 spoons of black olives

Sauté the onions until brown, add the chopped tomatoes and cook for few minutes.

Sauté the mixed peppers and potatoes separately and add to onions, topping off with the black olives. Cook for few minutes and at the end add the basil.

Allow to cool and as a final touch spread the Parmesan chunks, fresh basil and pine nuts.


● 250 gr cold coffee

● 50 gr sugar

While the coffee is still hot, add the sugar and stir to dissolve. Once the coffee is cold, place it in the ice cream maker. If you don’t have an ice cream maker, you can place it in the freezer and when it’s almost frozen, after about 1 hour, you can blend it.


Whip your cream with 1 spoon of sugar and fill your glass with half granita and half cream. In Sicily this granita is also commonly called “mezza con panna” (half with cream).



How to make the pesto:

● 100 raw Bronte pistachios (not salted)

● Sunflower oil

● Salt

Put the pistachios in your blender and add about 3 or 4 spoons of sunflower oil. Blend until creamy. Adjust with salt and if necessary add some more sunflower oil if too thick.


Mamma Anna’s recipe uses pistachios with their skin, if you prefer, you can remove it by soaking the pistachios in hot water for about 5 minutes before blending them.

How to make the seasoning:

● 100g Pistachio pesto

● 100g Pancetta or substitute bacon

● 150g Ricotta cheese

● Crumbled pistachio

● Parmesan

Cook the pasta in salted water, in the meantime, sautee the bacon, remove from the heat and incorporate the pistachio pesto, ricotta cheese and a couple of spoons of the water in which you cooked your pasta.


Add to the seasoning and toss them together for few minutes. Garnish with Parmesan and crumbled pistachio.


● 250 gr Almonds without skin (but Mamma Anna prefers them with the skin)

● 5 bitter Almonds (or 3 drops of bitter almond essence)

● 130 gr Sugar

● 1L water

● 1 teaspoon of cinnamon

Blend together the almonds and the sugar, add water, cinnamon and put everything in the ice cream maker.


If you don’t have an ice cream maker, you can place it in the freezer and when it’s almost frozen, after about 1 hour, you can blend it.