Amy Riolo - Italian Recipes For Dummies

10 Appendix: Metric Conversion Guide

11 Index

12 About the Author

13 Supplemental Images

14 Connect with Dummies

15 End User License Agreement

1 Chapter 4 TABLE 4-1: Springtime Meal Menu TABLE 4-2: Summer Meal Menu TABLE 4-3: Fall Meal Menu TABLE 4-4: Winter Meal Menu TABLE 4-5: Spring Sunday MenuTABLE 4-6: Summer Sunday Menu TABLE 4-7: Fall Sunday Menu TABLE 4-8: Winter Sunday Menu TABLE 4-9: Christmas Eve Menu TABLE 4-10: Christmas Day Menu TABLE 4-11: Easter Menu TABLE 4-12: Ferragosto and Summer Special Occasion Meal Menu

1 Chapter 8FIGURE 8-1: Example pasta shapes.

2 Chapter 9FIGURE 9-1: Kneading pasta dough.FIGURE 9-2: Plating pasta mounds or nests.FIGURE 9-3: Making trofie pasta.FIGURE 9-4: Shaping Calabrian cavatelli pasta.

3 Chapter 16FIGURE 16-1: Traditional Moka stovetop espresso maker and demitasse “half cups”...

4 Chapter 19FIGURE 19-1: Shaping Calabrian Easter Bread.FIGURE 19-2: Shaping Traditional Easter Dove Bread.

1 Cover

2 Title Page

3 Copyright

4 Table of Contents

5 Begin Reading

6 Appendix: Metric Conversion Guide

7 Index

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“Donne, ricette e mode, chi li capisce gode.”

“Women, recipes, and fashions, who understands them, enjoys them.”

~ ITALIAN PROVERB

Recipes have always been an integral part of my life. Much more than just technical instructions, both oral and written recipes have the power to create cultural bridges between ourselves and others. They narrow the distance between time and space and give us the opportunity to be in touch with people and places that we may not be able to physically reach. Whether we are preparing recipes of those loved ones who are no longer with us or those who live on another continent, the act of doing so brings us closer to them.

It was the desire to be with those I could no longer be with, and in places that I couldn’t travel to, that fueled my passion for recipe reading, writing, and collecting as a young girl. Growing up in a family with Southern Italian (Calabrian) roots in New York state, food was our main link to our culture. Like many Italian-American families, and families of immigrants during those times, we lost many aspects of our culture due to the erroneous belief that assimilation was necessary for the good of our nation.

It is often said that food is the last component of a culture to be lost when people emigrate, and, in the case of our family and community, that is definitely true. I apprenticed under my grandparents on both sides of my family and my mother since I was three years old. Making bread, meatballs, cookies, pastries, and holiday recipes with them was the highlight of my life growing up. Later, I learned that the very same Cuzzupe di Pasqua (Calabrian Easter Bread), Petrali (fig cookies for Christmas), and other recipes that my beloved Nonna Angela taught me, were the same recipes that our family in Crotone, Calabria, still make for the same holidays. In fact, we often prepare them at the same time on the same days without knowing it! This means that a century after my great-grandparents emigrated to the United States, those recipes acted as edible time capsules that kept our family’s culture connected in a way that’s hard to explain. The Riolo family in the U.S. lost contact with their Italian relatives for more than four decades, yet our recipes lived on. What a joy it was to discover that we still had an edible connection to one another when we reunited.