That lady Anna

That lady Anna Fan page of my mother. Documenting her cooking. 1 dish at a time. Southern Italian inspired recipes
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No video today. just an appreciation post for this mother, and for all the mothers out there♥️Thank you for the endless ...
05/10/2026

No video today. just an appreciation post for this mother, and for all the mothers out there♥️

Thank you for the endless hard work, love, and dedication you give every single day. For every extra hug, every meal made after a long day, and every sacrifice made without asking for anything in return. For every “Are you hungry?”, every “I made your favorite,” and every “Sit down, I’ll make you something.”

Those simple words become the moments we remember forever🥰🫶🏻

You are seen, you are loved, and you are deeply appreciated.

Happy Mother’s Day ❤️
(Last picture is my favorite 😂)

05/03/2026

Cavatelli with homemade sausage in a creamy mushroom white sauce 🤌🏻

We’ve shared this dish before… but every time I come back from traveling, this is the one I crave at mama’s table. So we decided to film a full step-by-step for you.

There’s just something about cavatelli. The way that rigid pasta holds onto every bit of that rich, creamy sauce, paired with homemade sausage and mushrooms… it’s pure comfort.

Let me know in the comments, are you a cavatelli fan like me? 🍝

What do you want to see us make next?

04/26/2026

Peperonata with grilled ribeye

Today just felt like the perfect day to barbecue, so we went all in. My brother had the ribeye on the grill, doing his thing, while Mama stayed true to form in the kitchen—bringing together a beautiful peperonata with peppers, eggplant, zucchini, tomatoes, garlic, and olive oil. Slow-cooked until everything softens and blends into that rich, classic flavor we all love.

It’s the kind of pairing that just makes sense—smoky, perfectly grilled steak with a warm, rustic side that ties it all together. Simple, authentic, and straight from the heart of our kitchen to the table.

Make sure you stick to the end to meet my brother Settimio (Tim)… the best at barbecuing 🔥



Ingredients

* 1 Spanish onion, julienned
* 4 garlic cloves, sliced
* 2 red, 2 orange, and 2 green bell peppers, seeded and julienned
* 2 green chili peppers, seeded and julienned
* 5 Roma tomatoes, diced
* 2 eggplants, julienned
* 2 Italian zucchini, julienned
* ½ cup fresh basil, chopped
* 4 tbsp olive oil
* Salt and pepper, to taste
* 1 ribeye steak

Instructions
Heat olive oil in a large pan over medium heat. Add onion and garlic, season with salt, and sauté until softened. Stir in tomatoes and cook for 3–5 minutes. Add peppers and cook an additional 3–5 minutes. Incorporate zucchini and eggplant, mix well, cover, and cook until vegetables are tender, about 10–15 minutes. Finish with fresh basil and adjust seasoning.

Meanwhile, grill ribeye to desired doneness. Rest, then slice against the grain. Serve over peperonata or combine, as preferred.

04/19/2026

Caprese sandwich

This sandwich went viral… and for good reason 🤌🔥

It’s easily one of my all time favorites that mama makes. So when she said “let’s make a sandwich,” this was the FIRST one that popped into my mind. Crispy ciabatta, fresh pesto, creamy burrata, sweet tomatoes

We wanted to switch things up and give you a full step by step on this one so you can make it exactly how we do at home. Simple ingredients, big flavor, no shortcuts.

Let us know if you enjoyed this style of video. we’ll keep them coming! And tell us what you want to see next… we’ll make it and break it down step by step for you 👇💬



Ingredients
• Ciabatta bread
• 2 Tbsp pine nuts
• ½ cup cherry tomatoes
• 1 garlic clove
• ½ cup fresh basil leaves
• 1 Tbsp freshly grated Parmesan
• 3 Tbsp olive oil
• 1 ball burrata
• Handful of arugula
• Balsamic vinegar, for drizzling
• Salt and pepper

Instructions
1. Toast the ciabatta in a hot skillet and set aside.
2. Lightly toast the pine nuts; set aside.
3. Make the pesto: using a mortar and pestle, grind the basil and pine nuts, then add garlic, Parmesan, and olive oil. Season with salt and pepper.
4. In a small pan, heat a drop of olive oil and sauté the cherry tomatoes with a pinch of salt and pepper and a splash of water; cook for 2 minutes.
5. To assemble, spread the pesto on both sides of the bread, layer the burrata (opened), sautéed tomatoes, and arugula. Finish with a drizzle of balsamic.
6. Close the sandwich and serve immediately.

04/12/2026

Eggplant Parmigiana

This has to be one of my top TWO favorite dishes that Mama makes 🤤

We had some friends coming over and when she asked what she should cook… I didn’t even hesitate—this was the answer.
I know this isn’t your traditional eggplant parmigiana. and that’s exactly the point. This is our version ❤️ The way my family has always made it, and the way I grew up eating it.

Layers of crispy eggplant, rich sauce, prosciutto, fresh basil, and melted cheese all coming together into something that just feels like home 🇮🇹✨



Ingredients
• 3 large eggplants, sliced into ¼-inch rounds
• ½ cup fresh basil leaves
• ½ lb prosciutto cotto
• ½ cup avocado oil (for frying)
• 1 cup all-purpose flour, seasoned with salt and pepper
• 1½ cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 5 cups marinara sauce

Instructions

1. Prepare and Fry the Eggplant
Lightly dredge the eggplant slices in the seasoned flour, ensuring an even coating. In a large skillet, heat the avocado oil over medium-high heat. Fry the eggplant in batches until golden brown on both sides. Transfer to a paper towel–lined plate to drain excess oil.

2. Assemble the Dish
Preheat the oven to 350°F (175°C). Spread a thin layer of marinara sauce across the bottom of a baking dish. Arrange a layer of fried eggplant over the sauce, followed by mozzarella, Parmesan, prosciutto cotto, and fresh basil. Repeat the layering process, finishing with a final layer of marinara and a generous topping of cheese. Cover the dish with foil.

3. Bake and Rest
Bake covered for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbling and lightly golden. Allow the dish to rest for 20 minutes before slicing and serving to ensure clean portions and optimal texture.

04/05/2026

Fusilli Bolognese

Mama came across these giant fusilli and immediately started smiling… she said, “Look at this pasta!!” like she struck gold 😂

From that moment, she already knew what she wanted to make and couldn’t wait for me to come over so we could film it together. That excitement she has in the kitchen. it never gets old. It’s the same feeling I grew up around, just now we get to share it with all of you ♥️

The way those big spirals held onto that sauce… unreal. Every bite better than the last.

Hope you guys enjoyed this one as much as I enjoyed sitting down and finishing my plate 😂



Ingredients
• 1 lb fusilli gigantic
• 1 lb ground beef
• 2 carrots, finely diced
• ½ Spanish onion, diced
• 1 celery stalk, diced
• 28 oz tomato sauce
• 1 cup red wine
• Small bunch oregano
• Small bunch rosemary
• Small bunch parsley
• Celery tops (optional)
• 3 tbsp olive oil
• Salt, black pepper, chili flakes (optional)

Instructions
1. Heat olive oil in a large pan over medium heat. Sauté onion, carrots, and celery with salt and pepper for 3–5 minutes, until softened.
2. Add ground beef, breaking it up as it cooks. Season and cook until browned.
3. Deglaze with red wine and allow it to reduce completely.
4. Stir in tomato sauce, chili flakes (if using), and a bundle of herbs. Simmer gently for about 1 hour.
5. Meanwhile, cook fusilli in salted water until al dente.
6. Remove herb bundle from the sauce and adjust seasoning.
7. Toss pasta with the sauce until well coated. Serve topped with additional sauce and grated cheese.

Enjoy.

Mama’s Pane di Pasqua 🕊️💛Growing up, this was one of those traditions that just felt special. The smell of the sweet dou...
04/04/2026

Mama’s Pane di Pasqua 🕊️💛

Growing up, this was one of those traditions that just felt special. The smell of the sweet dough, the colorful eggs tucked right into the bread, and watching mama shape each one by hand. it meant Easter was here.

Now when she makes it, it brings us right back to those mornings in the kitchen, waiting patiently (or not so patiently😅) to grab a piece. Some things never change… and we wouldn’t want them to.

Did your family have a special Easter bread tradition like this?

04/02/2026

Mama’s homemade panzerotti ❤️ Growing up, these were a staple in our house—so much fun to make together, and even better to eat. From folding the dough to that first bite… those are the moments that stick with you forever.

Did your family ever make these?

03/31/2026

Taralli (Italian Savory Crackers)

Growing up, mama always had taralli sitting on the counter. I remember running into the kitchen, grabbing a few, and just hanging there—watching her cook, talking about nothing and everything at the same time. Those little moments meant everything.

The smell of those fennel seeds baking into the dough… that’s what made them so special. That flavor still brings me right back.

Now not much has changed… we’re still in the kitchen together, still reaching for taralli. Only difference is now we dip them in a little wine while we talk 🍷

Do you have a snack that brings you right back home?



Ingredients
• 5 cups all-purpose flour
• 1 cup olive oil
• ¾ cup dry white wine
• 2 cups water
• 1 tbsp salt
• 2 tbsp fennel seeds
• 2 tbsp dry yeast

Instructions
1. In a stand mixer, combine flour, salt, fennel seeds, and yeast. Add olive oil and white wine, then gradually incorporate the water until a soft, non-sticky dough forms.
2. Transfer the dough to a work surface and knead for 3–5 minutes until smooth.
3. Divide into small portions and roll each into thin ropes. Cut into 3–4 inch pieces, then join and pinch the ends to form rings.
4. Arrange on a baking sheet and bake in a preheated oven at 350°F for 20–25 minutes, or until lightly golden.
5. Cool completely before serving.

03/29/2026

Waking up to the smell of mama’s homemade banana bread in the kitchen was everything growing up ❤️ Now every time she makes it, it takes me right back—same warm запах, same feeling, same love. Some things never change, and I’m grateful for that. 🍌🍞

03/28/2026

Potatoes, flour, and a whole lot of love ❤️ Mama turning the simplest ingredients into soft, pillowy homemade gnocchi—just like it’s been done for generations. Pure comfort, one bite at a time.

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