I have the craziest job in Italy. Chasing nonnas, filming recipes, getting sent home with way too much pasta. This is the diary of life working at anana. Every Friday, a new recipe. Everything else is pure chaos.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 51 | Founded | a year ago | Last Issue | 5 days ago |
| Active | |||||
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cookwithanana.substack.comLatest Issues
Pizza e Foglia
By Nonno Umberto
In Molise, the land does not give more than it has to, so cooks learned to use what it gave completely. Pizza e Foglia comes from that habit. It is a slab of baked cornmeal, broken by hand and set beside cabbage and potato...
Panzanella Classica
By Nonna Nora
Nonna Nora shared with us her very own recipe of Panzanella, a Tuscan bread salad made from stale bread, ripe tomatoes, and good oil.
Angello Cacio e Ova
By Nonna Luisa
We're Going Live: How To Make Real Tuscan Panzanella [Tuesday, July 7]
After the hot dogs, come to Italy on Tuesday.
I love the 4th of July….the whole thing. But there is always a point, usually around the second hot dog, where I find myself thinking about a completely different kind of summer eating.
Zuppette
By Nonno Umberto
Audience Metrics
Subscribers, engagement, traffic and sponsorship for anana.
| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Ciao, I'm Sarah, Director of Nonna Affairs at anana. (Yes, that's a real job.) This is the inside look of life at the world's first nonna platform - the kitchens, the chaos, the pasta I didn't ask for, and a recipe from one of our Nonnas every Friday
\ud83d\udc69\ud83d\udcbb writer of bestselling books & I run ✍️ Make Writing Your Job (with our writing job board) and \ud83d\udca1 Sutoscience (my creative experiments on Substack and beyond as a writer) \ud83c\udf31 I'm based in San Francisco and loving the parks and the fog
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