Written by Dominic Amara, for the Italian Language Foundation

As I strolled down the hall I continued to recite my course selections for freshman year:. “Geometry, Foods, Info Processing, World History… Geometry, Foods, Info Processing, World History.” As I repeat them for what seems like the hundredth time, one question plagues me the entire length of the hallway. “What language are you going to take?” Often students reply, “Spanish”, as it is practically required in middle school across the country, but as I kept thinking I was drawn to a different path. When I first had thoughts of enrolling in Italian, I was a bit hesitant to say the least. After taking nearly four years of the Italian language at my high school, much to my surprise, I’ve gained more as a student and as a person than I could have ever thought possible. 

Italian was extremely difficult and frustrating in the beginning; I had barely any base knowledge of the language, the rules were confusing, and I was a poor reader. It took me a while to learn the true beauty of the course; it wasn’t just in the words and sentences but in the lifestyle, in the culture and the essence of Italia. We ventured into music, history, art and so much more. With every activity I gained lessons that transformed my character. I learned patience and hard-work from the career of Leonardo Da Vinci, we learned about patronage and the importance of art with the reign of the Medici, and most recently we connected classical literature to the Covid-19 pandemic. We delved into the importance of family, and the meaning of true happiness.

I may not be able to listen, read or write like the perfectionist in me would like,  but I realize that isn’t at all what taking Italian is about. I have learned to communicate my thoughts, ideas and opinions in an authentic way. We’ve read about ten or more stories, watched at least five films, and done so many hands on activities I can’t even count. Through every activity we’ve gained more lessons and more knowledge regarding not only Italian lives but our lives as well, from stereotypes in all cultures, to the mysteries of our families’ immigration. The amount of substance behind each lesson stretches farther than I could have ever imagined when I first told my eighth grade teacher, “um I think I’ll go with… Italian.”

Written by: Matthew Marcantonio, an Italian student at Bristol Central High School 

I may look like every other high school student, but there is much more to me than a typical American teen. Ciao, mi chiamo Matthew Marcantonio I am a first generation Italian American born and raised in Bristol, Connecticut. The Marcantonio family comes from a small farming village in Italy called Limosano in Campobasso. My grandfather traveled Europe to support his family and then decided to chase the American dream. My father, his twin sister Clelia and his siblings Nick and Gino all moved to New Britain, Connecticut to start “una vita nuova”. This “new life” that they were searching for took root in Bristol, CT with me and my 3 brothers. We grew up on pasta dinners, soccer games and family reunions; never forgetting our past. 

I chose to take Italian so I could build a stronger connection with my family. I am the kind of student who gives 110% every day, all day. Because of my commitment to education I’ve been a recipient of the All Academic soccer award and the Coccia Foundation Italian Achievement awards.  I’ve maintained a 4.0+ GPA and  I am a proud  member of the National Honor Society, the Business NHS  and the Italian NHS.

My Italian teacher has truly been a great influence throughout my high school experience and her lessons in Italian have opened a door onto future career goals. I hope to pursue a degree in business, and with the guidance of my Italian teacher I am drawn to the idea of international business with a focus in Italian. Throughout this tough year we’ve studied multiple themes. The theme that resonated with me the most was immigration. As a first generation Italian American, I am directly affected by immigration. Through self reflection and discussions in class, I am reminded of the struggles my father and my grandparents faced. Another theme that stuck with me is the topic of identity. Since I am moving on to college I can mold my identity to my liking and my teacher, Mrs. Gallo has certainly molded parts of my identity that will stay with me forever.

In the future, I plan to go to college and use the numerous amounts of advice that was taught to me in italiano. I plan to pass this knowledge on to my future children to be sure to preserve a strong sense of family, history and tradition from Limosano.

Recipe from Lidia Bastianich, an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business.

Ingredients

• 1/4 CUP EXTRA VIRGIN OLIVE OIL
• 4 OUNCES SLAB BACON, CUT INTO LARDONS
• 1 SMALL ONION, CHOPPED
• 1 RED BEL PEPPER, CHOPPED
• 1 1/2 CUPS ARBORIO OR OTHER ITALIAN SHORT GRAIN RICE
• KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
• 3/4 CUP DRY WHITE WINE
• 6 TO 7 CUPS HOT CHICKEN STOCK OR WATER
• 2 LARGE EGGS
• 3 SCALLIONS, CHOPPED
• 1 1/2 CUP FRESHLY GRATED GRANA PADANO

Directions

Heat the olive oil in a large skillet over medium heat.    Then add the bacon and cook until the fat is rendered and the bacon begins to crisp, about 3 minutes.  

Add the onions and bell pepper and cook until tender, about 4 minutes.  Add the rice and stir to coat in the oil.  Cook until the rice grains are somewhat translucent, 1 to 2 minutes.  Season with salt and pepper. 

Add the white wine and cook until absorbed.  Ladle in enough hot stock to cover the rice.  Simmer until the liquid is absorbed.  Continue adding stock to cover as it is absorbed until the risotto is barely al dente, about 16 minutes from the first addition of liquid.

Meanwhile, whisk the eggs in a small bowl with a pinch of salt.  Whisk in 1 cup of hot stock.  Stir into the risotto make wisps of scrambled eggs.  Stir in the scallions to wilt, about 1 minute.  Turn off the heat, stir in the grated cheese and serve immediately.

Serves 4 to 6 people.

Written by Margo Sorenson, advocate for Italian language education, and the author of thirty-one books for young readers. Her most recent Adult/YA novel, SECRETS IN TRANSLATION (Fitzroy Books, October 2018), takes place in Positano, Italy with plenty of Italian food being enjoyed!

“Italy is a beautiful country and people are warm and generous, a wonderful place that can be enjoyed in spirit through sharing meals of Italian food with friends and family.”

Margo Sorenson

Who can’t remember a favorite Italian meal? All it takes to call up that memory is the same mouth-watering scent, and we are transported back in time, engaged again by a rush of nostalgia. I recall with clarity the images stirred up of my childhood in Italy by the scent of fresh tomatoes on the vine and of olive oil sizzling in the pan with fragrant red peppers. Close your eyes, reveling in your own heartwarming memories with friends and family intertwined with Italian food.

Experts say the sensory aspects of food are central to an understanding of our lives and experiences. In Giancarlo Iannotta’s award-winning film, “My Country,” when the American-born Italian hero and his Italian-born brother sit down to share a first meal with their extended family in Molise, they renew important connections with their roots in a heartwarming scene that brings smiles and laughter to all. When dining in Italy, we experience the bonding effects of meals taken late, enjoyed at a leisurely pace, promoting conversation and laughter. There is deep truth in the old Italian saying, “Benvenuti: Entri come Amici, Vada come Famiglia,” “Welcome: enter as friends, go as family.”

As we eat Italian meals in conviviality, sharing old memories, creating new ones, let’s savor every bite, making the effort to treasure each moment. Allowing Italian food–its sensory elements and its bonding–to make an impact on our lives can enlarge our horizons. Italy is a beautiful country and people are warm and generous, a wonderful place that can be enjoyed in spirit through sharing meals of Italian food with friends and family. So, as you enjoy your next meal, whether it is Pasta Carbonara or Strozzapreti, or Uova al tartufo, revel in the moment and enjoy the creation of precious memories.

Information on ILF’s wonderful corporate partner, and how they have been able to provide the highest quality of food for over 200 years, comes from the Fratelli Beretta website.

“La Qualita e una Tradizione di famiglia” The statement “Quality is a Family Tradition” is the driving force that guides the company and continues to be the main focus of a 200 year tradition.

Fratelli Beretta, first opened its door as a small local meat processing business in 1812 serving the region since the time when Napoleone Bonaparte reigned in Europe. In the early 1900’s, Fratelli Beretta expanded to a manufacturing enterprise with a stable business structure that has thrived through two World Wars and The Great Depression.

Fratelli Beretta remains the longest existing family-owned business in Italian charcuterie tradition, focused on providing quality products, deeply entrenched in tradition while emerging as a leader in innovation.

Today, Fratelli Beretta is a producer of Prosciutto di Parma®, Prosciutto di San Daniele®, Mortadella, Salami, Proscuitto Cotto and other Italian Specialties with a dedication to producing products of the finest quality and the most distinctive flavor.