Donatella Trotti opened her tiny Nonna Tata along Magnolia Avenue in 2006, introducing the city to her authentic Italian. She opened with no restaurant experience, just the recipes of her mother and grandmother who turned simple ingredients into masterful meals. Fort Worth quickly caught on.
Fresh focaccia is served with olive oil and balsamic vinegar for dipping. Mediterranean mainstays like pine nuts, olives, lemon, and garlic are big players, like in the pollo al limone with capers, or her puttanesca which tops spaghetti with capers, anchovies, and kalamata olives. Nonna Tata is both rustic and authentic.