Stories of Belonging: Nonna Angelina

From Alife to Vancouver, with Love.

I met Nonna Angelina at one of the monthly gatherings at the Italian Cultural Centre, and we connected instantly. She began telling me about her deep love for food and how much joy she finds in cooking for her family. I felt an immediate bond, and we quickly made plans to meet and cook together—her famous taralli, of course.

Nonna Angelina was born in a small village called Alife, in the province of Caserta. A small town  filled where everyone all knew each other. Life wasn’t easy—she grew up during the war—but family and food always brought comfort.

In 1961, she left Italy with her husband, first settling in Montreal, then moving to Vancouver. Everything was unfamiliar: the language, the weather, the way of life. But she carried something that helped her feel at home—her memories, her recipes, and her love for cooking.

One of her favorite recipes is taralli, a simple snack she learned to make from her dad’s sister when she was just 14. And even 68 years later, Nonna Angelina still makes them with the same care and joy.

Every time she makes taralli, she feels close to home.

Now at 82, Nonna Angelina still prepares them for her three children and grandchildren. She uses wild fennel from Italy—because, as she says, her kids prefer it—rolls the dough by hand, and shapes each ring with love. When they come out of the oven, golden and fragrant, her kitchen smells like home.

For Nonna, belonging isn’t about where you live.

It’s about keeping traditions alive—one tarallo at a time.

Nonna Angelina’s Taralli Recipe

Ingredients:
• 2 kg + 400 g flour
• 1 tsp yeast + 1 cup lukewarm water
• 500 ml vegetable oil
• Black pepper (to taste)
• Dry fennel (to taste)
• About 500 ml water (adjust as needed)
• 3 tbsp salt
• Love 💛

Method:

1. Dissolve yeast in warm water and let sit for 5 minutes.
2. In a large bowl, mix flour, pepper, and fennel.
3. Add oil and begin kneading. Slowly add water.
4. Once everything is combined, add the salt and knead until smooth.
5. Cover and let rest for 30 minutes.
6. Divide into 3 parts and let rest again for 20 minutes.
7. Shape the taralli.
8. Boil them briefly, place on an oiled pan, and brush with water.
9. Bake at 425°F for 30–40 minutes.

Check the video recipe on Instagram for more details.