Stories Of Belonging: Nonna Eleonora

From Lanciano to Vancouver: Nonna Eleonora’s Journey and Her Holiday Recipes

A Story of Migration, Memory, and Italian Tradition

Nonna Eleonora was born in Lanciano, a historic town in the province of Chieti, Abruzzo. Her life has been a journey across oceans and continents, always rooted in the traditions of her Italian heritage.

In 1966, at just nine years old, Eleonora arrived in Vancouver with her parents. They had traveled by ship from Naples to Halifax, then boarded a train that took five days to cross Canada. Vancouver felt worlds away from her beloved Abruzzo—a new land full of unknowns.

A Difficult Beginning and a Return to Italy

The early days in Canada were challenging. Her parents struggled to find work, and Eleonora had no school to attend. With heavy hearts, her parents made the difficult decision to send her back to Italy, where her grandmother could care for her and ensure she received an education.

Eleonora remembers that solo journey vividly. A small sign was pinned to her clothes, marking her as a child traveling alone. She felt both scared and curious—too young to be without her parents, yet brave enough to face the unknown.

Lessons from Her Grandmother in Abruzzo

Back in Italy, her grandmother became her anchor. She taught Eleonora the traditions that still live in her kitchen today: the Christmas taralli made with grapes jam, and crespelle that filled the house with the scent of celebration. Even with little money, her grandmother always gave back to others—a quiet, generous way of saying thank you.
These lessons shaped Eleonora’s values and her deep connection to food, family, and culture.

A Second Chance in Canada

After a few years, her parents returned to Italy, but in 1970 decided to try again. This time, things went differently. They found work, Eleonora attended school, and she began learning English. Slowly, Canada began to feel like home.

Eventually, she met Aldo, the man she would marry. Together, they built a beautiful family with a son and three beautiful  grandkids. What touched me most was how Eleonora has carried her grandmother’s teachings across generations. She still prepares the recipes she learned as a child—and has passed them down to her family

Keeping Italian Traditions Alive in Vancouver

Listening to Eleonora’s story reminded me that migration is not just about movement—it’s about memory. Her journey from Lanciano to Vancouver is filled with courage, sacrifice, and the enduring power of tradition. Through her recipes and her family, Nonna Eleonora keeps the spirit of Abruzzo alive.

Nonna Eleonora Taralli Abruzzesi

Ingredients for the taralli

• 400 g flour
• 1 and ½ tablespoons sugar
• 1 cup of extra virgin olive oil
• 1 cup of white wine
• Love (the most important ingredient 💛)

For the grapes jam

• Grapes (only the grains, no sugar added)
• Time and patience

For the stuffing for the taralli:

• 400 g Grapes Jam
• Orange zest
• 100 g chopped walnut
• 80 g cacao

Preparing the grapes

Eleonora uses grapes for wine called Thompson seedless

1. Clean the grapes and cook them very slowly, on low heat, for many hours — even a whole day — until they reduce and become a thick cream. The colour will change with the cooking.
2. Transfer the jam into a sterilized jar, seal it well, and let it boil for 30 minutes. Rest for a year or even longer. This ancient preserve, made without sugar, gives the taralli their unique flavor.

Preparing the taralli

1. Place the flour on a board and mix in the sugar.
2. Make a well in the center and add the oil and wine.
3. Knead everything together with your hands until you get a smooth dough.
4. Take a small piece of dough, roll it out, and with a brush fold it over.
5. Place a little spoonful of jam in the middle, then close the tarallo carefully. It will look like a big raviolo. With a cutter cut out the access of pasta.
6. Arrange them on a baking tray and bake at 350 until golden aprox 15/ 20 minutes.

Nonna Eleonora’s Tip: You can use another type of jam like Plum or any that you prefer BUT it need to be thick. In case the jam is too runny add cookies crumbs.

A recipe filled with memory, patience, and Nonna Eleonora’s love