In a Telegram & Gazette article, Linda Nardella, director of dining services at the College of the Holy Cross, shared one of her recipes, Nonna’s Apricot Chicken, and talked about her life as a chef.Nardella has been cooking at the College for 20 years.
“Nonna” is Italian for “grandmother” and Nardella’s dish evokes a special memory for her. “I remember following [Nonna] around the kitchen with a notebook, writing down ingredients as she cooked,” she explained. “She was a wonderful cook.”
Her delicious chicken recipe, among many others, is included in the College’s recent cookbook, “Our Kitchen to Yours.” Under Nardella’s oversight, Holy Cross dining has won a number of regional and national awards. A native of Easton, Ma., Nardella is a graduate of Bentley University and the Culinary Institute of America in Hyde Park, N.Y.
This ‘Holy Cross in the News’ story by David Cotrone ’13.
