Positalia's Eggplant Rollatini 

Lauriana Asked Nina: "Hi Nina! What is the secret on how to slice thin eggplant? What direction do you put the eggplant on the cutting board when slicing? And what kind of ground beef do you like to use for your meatballs?"

Positalia's Meatballs 

Chef Nina: "Well, at the restaurant I have a slicing machine but at home I use a mandolin.  You need to be very careful not to put your fingers next to the blade.  You can also cut round circles with a knife.  I like to use 90-10 and for the meatballs I like to use all natural beef! Bon appetit Lauriana!" 

Positalia's Sausage and Peppers Pasta Bowl

Sarah Asked Chef Nina: "Hey Nina!  How do you keep pasta from sticking together and it becoming clumpy after you cook it?" 

Nina: "Hey Sarah!  Make sure your pasta is not over cooked.  After you strain it add a few table spoons of oil and coat the pasta. Bon appetit Sarah!" 

Sarah: "Thank you - my husband will be thankful as well!"

Mary Asked Nina: "Hey Nina, I love the cannolis that you have at Positalia.  They are my new favorite dessert! What is your favorite dessert and why?"

Nina:  Hi Mary!  Cannolis are a wonderful memory of where I come from in Sicily.  They are a very popular dessert there.  I create the same flavors in the cream at Positalia as you will find all the way over there.

What's my favorite dessert? Well, I love Italian style ice cream called gelato.

 It's very much like ice cream but creamier.  Made with milk, eggs, sugar and cream, it really is so rich and delicoius.  The first thing I do when I get off the plane in Sicily is visit the cafe and get a big cone of chocolate gelato!  Maybe you will try gelato one day and tell me what you think there are so many flavors to choose from: Vanilla, cookies and cream, caramel, Tiramisu, blueberry, strawberry, just to name a few.  It maybe your newest favorite! 

Bon appetit Mary! 

-Chef Nina

Nina was literally born in her parents’ kitchen in Palermo, Sicily. Her parents, both chefs, raised her to value fresh, well-prepared cuisine. Nina maintains her Italian roots – her family in Sicily still own olive groves and produce olive oil, which inspires Nina in her kitchen while creating signature dishes, including POSITALIA’s Chicken Sicilian.

Nina’s culinary philosophy is heavy on flavor and light on ingredients. She believes in simplicity – using only the freshest ingredients of the highest quality to achieve a memorable dining experience.

Nina’s influence brings authenticity and the assurance of excellence to POSITALIA. She is committed to serving wholesome, fresh, and natural food to our customers – because she wouldn’t have it any other way. While enjoying our dishes, remember the woman behind them – a woman proudly serving food that is Positively Delicious.  We encourage you to send us any questions you have for Chef Nina, we will feature questions in our Ask Nina blog's!