The story
Located in Noventa Padovana, Nonna Pina offers a fresh take on the classic tramezzino, operating as a specialized format tucked within an existing bar. The menu features a wide variety of sandwiches, ranging from the "Classico Prosciutto e Mozzarella" and "italiano" to more creative options like the "nonna al mare," "gli anni 80," "nonna pina," and the "Hawaiano."
Creator Franchino Er Criminale recently visited the venue, noting that the sandwiches are well-made and fresh overall. While he enjoyed the experience, he suggested that the kitchen could refine certain technical details, specifically regarding the precision of tomato cutting and the consistency of filling distribution. Despite these minor critiques, the spot remains a notable destination for those looking to explore a diverse range of tramezzini in the heart of the city.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers praise Nonna Pina’s Hawaiano as the standout dish, delivering a warm, comforting vibe that feels like a loving Italian grandmother’s home cooking.
“This is salmon, avocado and Philadelphia, so no mayonnaise. I also see poppy seeds. Ok. In my opinion there's a bit of a craft issue, can I say? Can I? I would have put a bit more avocado and also a bit more salmon. See the avocado? It's a bit little, in my opinion. Ah, a bit of craft here. There's also because if I go to bite like it happened to you here and here, look, here it's bread? Yes, yes. Ok. Salmon, avocado, Philadelphia. This one is good. It's a bit more puffed in this case. Well, inclusions.”
What creators say
1 creator has covered Nonna Pina. Most active: Franchino Er Criminale
A new tramezzino format inside an existing bar, with fresh, well-made sandwiches that I liked overall, though some details like tomato cutting and filling distribution could be improved.
Dishes mentioned
nonna al mare
This is the classic Roman-style tramezzino — tall, tight, triangular bread, big. I see tuna and tomatoes, so I think it's the Nonna al Mare, tuna and tomato. They use Callipo tuna, the fillets in glass, you can see the little fillet sticking out. The bread is tall and tight, nicely puffed in front. The tomato is cut very rough, very big, very brutish. There's a lot of tuna, look how much tuna there is. So it's nicely puffed. I bite from here. Good. The tramezzini are made fresh, so everything is thick, very fresh. One thing on the first bite: the tomato for me is cut too tall, too big, it should be cut finer, and with this tall bread I think you need more mayonnaise, otherwise the bite stays a bit dry. The tuna is good, it's not the blended canned tuna, so it's a good tramezzino from that point of view.
gli anni 80
This one is with chicken salad, it's called Gli Anni 80 and costs €4.30. This is Rome. This is truly Rome. A tramezzino with chicken salad, like pizza bianca comes with chicken salad. In Rome we love and adore chicken salad. Here it is. Same tall, tight bread, nicely puffed in front. Let's see if there's a craft behind it. No, it's quite puffed even at the back. See? There's chicken that's grilled, nice, meaty, juicy, good. Mh. I like the bread. The bread is very good, the salad is fresh, the chicken is delicious, nice and juicy, not dry, not stringy. I would always put a little more mayonnaise and change the mayonnaise. It's the standard white mayonnaise. But the chicken is very good, you know? You can see it's a pimped-up tramezzino, not a cheap one, not a half-hearted one, like with canned tuna or chicken. The chicken, see, there are even little chunks of chicken. Very good, very good. It's cared for, nothing to say.
Classico Prosciutto e Mozzarella
Here we are at the classic one. This is the classic prosciutto and mozzarella. There's also an extra €1 if you want buffalo mozzarella. Nice and puffed in front. Many layers of prosciutto. The filling also reaches the back quite well, no complaints. Go ahead. What do you think? A lot of bread. There's a slight craft on the side. Ah, on the tip. Want a more central bite with a bit more filling? Ah, like that there's a bit more prosciutto, a bit more filling. Nice, no? Much better. Good cooked ham. Good prosciutto cotto. Good mozzarella. What do you want? Good this one. This is maybe tastier. I was eating. Yes. Apart from the taste, it's the best composed one. It has a slightly more buttery, fuller, moister bite. Good.
italiano
This one got a bit squashed. I see tomato, mozzarella. Also a classic. This one is nicely puffed. The tomato is cut really too big, in my opinion. There's a bit on the tip. I would have puffed this one more, this is a tomato one. This is the Italiano, which is tomato, mozzarella and basil, always an extra €1 if you want buffalo mozzarella. Here it is. On this one and the one with prosciutto, apart from the fact that it has buffalo mozzarella and you can taste it and it's good, the one with cooked ham is a good cooked ham, but I repeat, for the buffalo mozzarella it's an extra €1, so that price needs to be justified, justified better. Mh. For now it's very good, eh. There's also mayonnaise, good. Yes, they always put a veil of mayonnaise on the bread. The tomato in my opinion is always cut too big. I consider this a mistake, it should be a little finer. It's really an excessively big piece of tomato.
nonna pina
This one should be the one with anchovies from Cetara and peppers. It's called Nonna Pina on the menu and costs €4.80. Grilled peppers and anchovies from Cantabria, so not Cetara anchovies. The pepper is the one preserved in vinegar from the jar, so it's very vinegary and it covers the flavour of the anchovy a bit, which in my opinion should be more prominent. Mh, it's good as a combination. It's fresh, made to order, and it's good, but for certain things like the pepper and anchovies or making the mayonnaise, maybe the guys in the future need to think about a lab where they prepare their own peppers. And then this pepper unbalances it. The flavour of the anchovy.
