Three generations of handmade pasta, wood-fired pizza, and recipes that haven't changed since Nona first opened her kitchen doors.
When Maria Rossi opened her small restaurant in 1987, she had one rule: cook everything the way her mother taught her. No shortcuts, no compromises.
Today, three generations later, that rule hasn't changed. Every sauce is simmered for hours. Every pasta is rolled by hand. Every dish is served with the same love Nona put into her very first meal.
These are the ones people drive across town for.
Handmade ribbon pasta, slow-braised beef ragù, 6-hour simmer
$24
Wood-fired, San Marzano tomatoes, fresh mozzarella, basil
$18
Nona's original recipe — mascarpone, espresso, cocoa, ladyfingers
$12
The pappardelle is the best pasta I've had outside of Italy. You can taste the love in every bite. We come here every anniversary.
We had our rehearsal dinner here and it was absolutely perfect. The private dining room, the family-style service — everyone still talks about the food.
If you only eat at one Italian restaurant in Virginia, make it Nona's. The tiramisu alone is worth the drive. Authentic in every way.