In This Edition: NEWS INTERVIEW WITH CHEF MICHAEL GALATA 2011-2012 LYRIC OPERA SESON INTERVIEW WITH ACTOR LOU MARTINI JR. INTERVIEW WITH VITTORIO GRIGOLO
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TABLE OF CONTENTS
Pg. 2-4 Chef Michael Galata
Pg. 12-13 Mary Ann Esposito
Pg.42-43 Chef Gada De Laurentis
Pg. 16 Pg. 22-23
And article in Italian Jon Corbino
Editorial.................................................................................................................1 Exclusive Interview With Chef Buddy Valastro.................................2-4 NIAF News.........................................................................................................6 Extra vergin, The Musical..............................................................................7 Italian- American History...............................................................................8 Zambelli Fireworks...........................................................................................9 The Forgotten Legacy of Sicily Born Ferdinand Pecora...................10 Interview With Chef Michael Galata................................................12-13 2011-2012 Lyric Opera Season...................................................................14 Marco LoRusso Accordionist and Composer.......................................15 Festa Siciliana...................................................................................................16 Cassandra’s Crossing and Puzzle.............................................................17 Ancient Roman Food and Clothing..................................................18-19 The history of Italian Colonies in Libya...........................................20-21 Interview With “Ciao Italia” Chef Mary Ann Esposito..............22-23 Center Spread............................................................................................24-25 Salvatore Giunta ............................................................................................26 Roy Benavidez A Hero.................................................................................27 Environmental News...................................................................................30 Health Tips......................................................................................................31 Calendar of Events.........................................................................................33 150th Anniversary of the Unification of Italy........................................34 The Pop-Up Restaurant..............................................................................36 Restaurant Guide...........................................................................................37 Celebrity News..........................................................................................38-39 Interview With Lou Martini Jr..................................................................40 Don Manzullo................................................................................................41 Interview With Vittorio Grigolo..........................................................42-43 Sarasota Artist – Jon Corbino...............................................................44-45 USA News........................................................................................................46 Index of Advertisers........................................................................................48
n discovering our Italian American heritage and meeting notable celebrities one can only be inspired. Yet at the same time, one can appreciate the incredible task that it most be to reach such heights. These iconic individuals are examples of how determination and resilience can feed the awesome supply of energy needed to succeed. We at Amici Journal thank them for this inspiration and gift of a lifetime. In this edition of Amici Journal we have Celebrity cake Boss Buddy Valastro, a world renowned Chef with numerous qualities that you will enjoy in this cover story. We also have a number of interesting articles, which bring us closer to our roots. However as the spring, comes to an end and summer months begin, Americans will suffer from burnout, reduced productivity, diminished creativity, failed relationships, stress, depression, heart disease and stomach ulcers? The answer may be as simple as a failure to rest and relax. America’s puritanical work ethic emphasizes effort and extra hours, but over scheduling can destroy creativity, not to mention mental and physical health. Consider Italy, one of the world’s happiest countries, according to independent studies from various Universities throughout the world. Most workers receive 31 days of paid vacation each year, the most in the world. American workers, on average, only accumulate 10 paid vacation days per year, which many employees skip. Working nonstop doesn’t make workers more productive. Instead, it hurts effectiveness. Relaxation clears frenetic energy from minds and bodies, dramatically improving mood and attitude. Taking time off helps one regain their bearings, so that, when they return to work, they feel more focused and productive. Rephrase “time off.” If you can’t handle the idea of taking time off, call your down time something else. Schedule time for yourself. Mark vacation time on your calendar, then treat it like an unmovable appointment with Oprah or the Queen of England. When you do take time off, turn off your e-mail and Blackberries. Declare when you’re going on vacation. Tell everyone what your doing and that you won’t be available. Measure your time off. Measure the number of times you eat dinner with you family, take naps, meditate, read for pleasure, watch movies and engage in activities that you enjoy. If you only have fun every once in awhile, concentrate on building more time for yourself into your busy schedule. Amici Journal is honored to be amongst those that will continue to preserve and promote our Italian American culture and our shared Italian American Heritage. Send all correspondence to Amici Journal Publications, Inc. P.O. Box 595, River Grove, IL 60171 or email us at email@example.com, www.amiciorgit.net, or call 773-836-1595 Look for AMICI JOURNAL in your local stores, or order through the Internet, information on our distribution program available! Sincerely, Andrew Guzaldo Editor/CEO
“If in my youth I had realized that the sustaining splendor of beauty of with which I was in love would one day flood back into my heart, there to ignite a flame that would torture me without end, how gladly would I have put out the light in my eyes.” Michelangelo
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Summer 2011 / 1
Exlusive Interview with Celebrity Chef Buddy Valastro
The Cake Boss By: John Rizzo
s Bartolo “Buddy” Valastro, Jr.—known to millions as the Cake Boss—a cook or an artist. “Both!” is Buddy’s immediate and unequivocal answer. There’s no question that he’s a cook. No normal person can watch his show on The Learning Channel (TLC) without salivating at the sight of all the wonderful cakes, cannolis and pastries in his headquarters, Carlo’s Bakery, in Hoboken N.J. on Washington Street (just a few doors from Tutta Pasta, a fine Italian restaurant and the subject of an earlier Amici Journal article). But is he a true artist? He surely is! The term, “Artist,” has two main definitions: 1) an interpreter, who, like a virtuoso musician, performs the great works of the Masters, such as Bach, Mozart, Beethoven, Verdi and Puccini, and 2) like the giants of human genius just mentioned, finds inspiration from the world around him, usually for money, and creates masterpieces of form and concept that evoke a sense of awe in the beholder. Buddy is more like the second type—a genuine creator. Valastro’s idols are legion. “All types of artists... there are so many,” he says. Whoever the public may consider an “artist” today, those individuals have to go a long way to achieve the artistic level of Buddy Valastro. I was reminded of this when viewing an episode from his wildly popular TV show when he was commissioned to produce some of his magnificent creations by one of these artsy-fartsy Manhattan fashion designers based on some of this dilettante’s dresses for matchstick-figured women. Now, this designer is probably very well respected in his field, but the cakes Buddy came up with were leagues ahead of anything trotting down the fashion show runway in terms of being visually appealing and creative. Because Buddy labors in the visual (aside from the gastronomic) medium, he might perhaps be best compared to the Italian Renaissance masters who managed their own workshops with a crew of highly skilled apprentices. The work produced by these shops, especially projects like the Piazza Campodoglio designed by Michelangelo in Rome, was the result of the efforts of a number of artists, but it had one guiding genius that conceived of and supervised the ultimate execution. “I got a lot of good people around me,” says Valastro, “but I always feel better when I’m there.” In the tradition of many successful Italian-American enterprises, Carlo’s Bakery is a family affair. The management team is comprised of Buddy’s four older sisters and their husbands. Is Buddy completely in charge, however? “Absolutely!” he asserts. “There’s a lot of ups and downs, but they’re there when you need them. But I’m the Boss!” It is a tribute to his serene confidence and appealing character that he can force his will, even on his bossy sister, Grace, who would make lesser men run for cover! 2 / Summer 2011
This invaluable likability that Buddy exudes is something most folks can only wish they had. An example of this came when he was dining out with family members in Rome. One of his brother-in-laws was waxing poetic over the pizza, calling it the “best” he had ever eaten. Feeling challenged, “On the spur of the moment,” Buddy recalls, he vowed he could make far better pizza than the restaurants, and talked the owner into letting him and the TLC cameras take over the kitchen temporarily. Valastro proceeded to make some pizzas from scratch that everyone agreed were better than those routinely baked by the restaurant. American tourists would find this highly believable, as the pizza they are used to in a few parts of this country are, in fact, better than the pizza one usually encounters in Italy. No wonder Buddy is in the process of “opening my own pizzeria in Hoboken.” It will be named “Sofia’s” (after his eldest daughter) and “my father-in-law will be running it.” Buddy Valastro is a second-generation Italian-American but a fourth generation baker. His father, who emigrated, to New Jersey “in the ‘50s” came from the beautiful tiny island of Lipari, off the northern coast of Sicily. It was Buddy’s father who bought Carlo’s Bakery in 1964. In the timehonored tradition, the father taught his son the nuts and bolts of the bakery business, grooming the lad to take over the operation when he came of age. Tragically, Buddy’s father died when he was seventeen. “I had to drop out of high school,” because he knew more about running the bakery than anyone else. The boy sorely missed his father’s guidance, which was informative and nurturing, “not forceful.” And without his father’s expert direction, Buddy soon found himself, facing a crisis. One of the most popular pastries that Carlo’s had to offer was filled sfogliatelle dough “Lobster Tails.” Try as he might, Buddy could not replicate these items with the same succulence that his father had for so many years. And then, “My father appeared to me in a dream and said, ‘Son, I am here for one reason, to show you how to make Lobster Tails.’” For Buddy this marked a critical turning point in his career, because now he had the confidence to do anything, knowing that the spirit of his beloved father would always be with him. Another pivotal event for Buddy Valastro was winning The Food Network Challenge after four attempts. “I owe all my success to the Bridal Magazines,” Buddy reveals. Through a combination of advertising and write-ups, Carlo’s Bakery generated enough buzz in the industry to get Valastro on the televised competition in the show’s seventh season, called “The Battle of the Brides.” His persona was so attractive that his appearance on this show led directly to his own reality series. It was inevitable. So-called Reality TV, which features “ordinary people” instead of professional actors, and actually has its genesis in the old prize shows of the Fifties, like Heartline, Queen for a Day and You
Bet Your Life, has become amazingly popular over the years. It was only a matter of time before something like The Cake Boss would get its shot at media glory. But I know of no other show of its kind that spotlights a true artist at work like Buddy Valastro. It is very cleverly produced. Even its almost constant background music that mostly consists of an up-tempo rock vamp played by drums and a virtuoso bass guitarist serves to put the focus on Valastro’s artistry. No matter what the projects in each episode, there always seems to be one segment that has a close-up of Buddy working his miracles in rapt concentration. In addition to the Cake Boss, Buddy hosts a more programmed studio show called The Kitchen Boss, now finishing its first season. In this show family recipes are prepared with various relatives or other guests occasionally joining in. Displaying more facets of his skill, Buddy says, “My approach is to cook just like my grandmother.” All in all, “TV takes up about 50% of my time and energy.” Each episode highlights at least one incredible project. My personal favorite is one where he made the large-scale replicas of the Nina, Pinta and Santa Maria in stunning detail. Totally unconcerned with any possibility of aspersions from politically correct circles, Buddy says straightforwardly, “Columbus discovered America.” It would be a shame if Buddy did not take advantage of his popularity, and fortunately, he is taking steps to sell his sweet delights online from a new, large facility in Jersey City. Many of Carlo’s treats will be shipped fresh throughout the country although some things, like cannoli fillings, will be frozen. “It all depends.” At this point his sister Grace is in charge of the web site. I would not like to be the web designer answering to her, however. Many Italian-American businesses of all types have become great successes, only to be sold off because the hardworking parents, who have struggled so hard to make their enterprises pay off, have goodheartedly provided their children with top educations in other fields. Will this be the case with Carlo’s Bakery? “It’s to early to tell,” says Buddy, regarding whether or not any of his children will continue in the baking business. If they do, they will have awfully big shoes to fill! History shows that it is very unlikely for a genius of Buddy Valastro’s brilliance to be followed by one of his children who can measure up to so high a level of artistry. For those who would like to read more about Buddy’s story and to take a shot at cooking like the master, they can acquire his 2010 book, Cake Boss: Stories and Recipes from Mia Famiglia.” If you’re strictly into baking of all kinds, he is coming out with a new book this November, Baking with the Cake Boss.
Summer 2011 / 3
The Cake Boss Recipes “Sponge Cake” By popular demand, it’s the official CakeBoss Sponge Cake recipe! It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer.
“Pasta Alla Norma” INGREDIENTS 2 medium eggplant Olive oil 1 small white onion, peeled and diced small 3 plump cloves garlic, minced 1 750g box POMI Strained Tomatoes (or similar) 1 bunch fresh basil, roughly chopped 1 tablespoon sweet butter 1 pound short, forkable pasta, such as gemelli 1 cup flour 2 eggs, beaten Breadcrumbs (see recipe) Salt 3/4 cup crumbled ricotta salata (the fresher, not the harder/dried) PREPARATION:
INGREDIENTS 4 eggs 2 cups sugar 1 tsp vanilla 1 cup whole milk 1/4 cup butter (lightly salted) 2 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt PREPARATION: 1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step! 2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined. 3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined. 4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined. 5. Pour into two greased and floured 8” round cake pans. 6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely. Hint: Cakes are close to being done when you start to smell them.
4 / Summer 2011
1. Cut off the ends from each eggplant and peel. With a sharp knife, slice 1 eggplant into 1/8” rounds across the width. Cut other eggplant into approximately 1/2” dice. In a large colander, salt the rounds of eggplant, toss to coat and push to one side to drain. In the other half of the colander, salt the diced eggplant, toss, and leave to drain -- both about one hour. Independently, dry the rounds and the dice in paper towels or tea towels. 2. Heat a large pot of water to a boil. 3. In a medium saucepot, heat 2 tablespoons olive oil over medium-high heat. Saute the onion with a pinch of salt until soft and translucent. Add the garlic and cook a few more minutes. Add the diced eggplant and cook for 5 minutes longer. Add the strained tomatoes and bring the sauce to a simmer, simmering about 5 minutes. Whisk in the butter and basil. Taste and adjust seasoning. 4. In the boiling water, cook the pasta until al dente. 5. Heat 1/2 cup olive oil in a large sauté pan. Dredge the eggplant rounds in flour, patting off the excess, then dip in the eggs and coat in the breadcrumbs. 6. When oil is hot, add the eggplant rounds and fry on each side until golden brown. Fry in batches to keep the eggplant crisp. Remove to a paper towel-lined plate as cooked. Add extra oil to the pan as needed. 7. Drain the pasta and add to the diced eggplant sauce. Toss to combine. Transfer to a serving platter. Slice the fried eggplant into 3 strips and top the pasta. Garnish with the crumbled ricotta and serve immediately. If any sauce left, serve on side separately.
NIAF News Monthly
A monthly bulletin for Italian American organizations and media outlets, dedicated to promoting the language, culture and traditions of Italians and Italian Americans.
May/June 2011 The NIAF West Coast Gala will recognize Hollywood greats, a Dodgers legend, a former public affairs icon and one of the nation’s top trial lawyers. The black-tie cocktail reception under the Moreton Bay Fig Tree, will be followed by dinner and an awards presentation in the Starlight Ballroom. Film and TV star, producer and director Joe Mantegna will be this year’s master of ceremonies. The NIAF West Coast Gala Honorees: • Dana Brunetti, Oscar nominated film producer, whose credits include “The Social Network,” will receive a NIAF Special Achievement Award in Business and Entertainment.
NIAF SALUTES LOS ANGELES PUBLIC AFFAIRS ICON JOSEPH CERRELL One of the highlights of the National Italian American Foundation’s (NIAF) West Coast Gala is a special tribute honoring the late Joseph R. Cerrell, a former NIAF vice chairman and a legendary Los Angeles public affairs consultant. The gala will be held on May 19, 2011, at the Fairmont Miramar Hotel & Bungalows in Santa Monica, Calif. As one of the Foundation’s leaders, president and a member of the Board of Directors for more than 16 years, Cerrell was admired and respected by Italian American and international leaders and all ethnic groups. During the more than 50 years he was involved in public affairs, he was referred to as political kingmaker, opinion leader, professor, mentor, role model and power broker.
WEST COAST GALA
• Kara DioGuardi, Grammy nominated songwriter and former American Idol judge, will receive a NIAF Lifetime Achievement Award in Music. • Jon Favreau, actor, screenwriter and director, will receive a NIAF Special Achievement Award in Entertainment. • Thomas V. Girardi, prominent California trial lawyer, will receive a NIAF Special Achievement Award in Law. • Tommy Lasorda, Major League Baseball Hall of Famer and Dodgers great, will receive a NIAF Lifetime Achievement Award in Sports Management. • Gary Sinise, Emmy and Golden Globe Award winner, will receive a NIAF Special Achievement Award in Entertainment. repertoire of songs.
HOLLYWOOD STARS TO SHINE AT NIAF GALA IN SANTA MONICA Hollywood’s notables, including Academy Award-winning actor Ernest Borgnine; champion Olympic figure skater and Food Network TV chef Brian Boitano; actor, screenwriter and producer Marco Bonini; actor Robert Davi; TV and film star of “The Incredible Hulk” Lou Ferrigno; one of the famed Jonas Brothers, Nick Jonas; actor Francesco Quinn; twelve-time MLB All-Star Mike Piazza; E! News anchor and managing editor and member of the NIAF Board of Directors Giuliana DePandi Rancic; actor and model Antonio Sabato, Jr.; TV and film star Brenda Vaccaro will attend the National Italian American Foundation (NIAF) West Coast Gala on May 19, 2011.
Look for NIAF on Facebook & Twitter for later events!
News Monthly Coordinator Natasha Borato 1860 19th Street NW, Washington, DC 20009 Contributing Writer Gina Ghilardi and Ginan Nakshbendi, Research Carlo Piccolo, Director of Communications Elissa Ruffino, Director of Pubilcations M. Soladay Please send your group or city’s news of Italian-American exhibits, cultural events, scholarships and special events to Elissa Ruffino at the above address or e-mail email@example.com. Events/programs noted are not necessarily endorsed or sponsored by NIAF.
6 / Summer 2011
Hard work, sacrifice, self- confidence, and preseruance
“There is little more important for a citizen to do than to study American history.” Schiavo fully embraced that concept as he sought to record the history and contribution of Italians to the Unites States. He wrote over 30 volumes of documentation of the Italian experience in America. “The Italians in Chicago”, underscored his determination to record the history of Italian immigrants. Subsequent books dealt with the contribution of Italians to music in America, to the Catholic Church in America, and to public life. Most of this is summed up in his monumental Four Centuries of Italian American History (1952). In the last couple of generations other historians of the Italian American experience have come to acknowledge his pioneering contribution to the field of Italian American history.
8 / Summer 2011
1955 Eddie Acaro, Greatest Jockey of His Time. Arguably the most successful thoroughbred jockey in American history is George Edward Arcaro, of Italian ancestry. Weighing only three pounds at birth, and destined to be of slight physical stature, Eddie would exploit his slim frame and his athleticism. He dropped out of school when he was only 13 and became an exercise boy --the entry step in the sport of horse racing. His goal of becoming a professional jockey began inauspiciously in 1931, as he failed to win a race in his debut year. Over a 31-year racing career spanning from 1931 to 1961, Arcaro mounted horses in 4,777 races, coming in first in stake events 549 times. In 1958 he became only the third jockey to win 4,000 races and the purses his horses won totaled over 30 million dollars -a record in that era. Arcaro along with Earl Sande and GeorgWoolf, was one of three jockeys elected to the newly-created Hall of Fame in 1955.
1959 Italian-born become United States Citizens and Nobel Prize Winners.
Perhaps due to the paucity of research into the topic, it would seem that from one perspective Italian Americans have been underrepresented in the development of science in the United States. Be that as it may it is both instructive and fascinating to acknowledge several unique instances in which Italian Americans who were born in Italy then emigrated to the United States, made singular contributions to the world of science. Emilio Segre, together with Owen Chamberlin was awarded a Nobel Prize for discovering antiproton. Salvador Luria, together with fellow scientist Max Delbruck was awarded the Nobel Prize for physiology -specifically findings regarding genetic-molecular viruses. Renato Dulbecco together with Howard Temin and David Baltimore, demonstrating how certain viruses can transform some cells into a cancerous form, he was awarded a Nobel Prize in physiology and medicine in 1975. Rita Levi-MontalciniShe and her colleague Stanley Cohen received a Nobel Prize in physiology in 1986. Riccardo Giacconi, an astrophysicist won the Nobel Prize for physics because of his discovery of the first extra solar source of Xrays and extragalactic background radiation.
1952 Giovanni Schiavo, pioneer historian of the Italian American experience, publishes his monumental work, “Four Centuries of Italian American History”
The 1950 race for New York City mayor was historic for several reasons –one of them the fact that each of the three main candidates was Italian-born and selected because of his nationality --the first time this occurred in history and undoubtedly the last. Sicily was the birthplace of Ferdinand Pecora in 1886, and Vincent Impellitteri in 1900, while Edward Corsi was born in Capistrano in 1896. None were scions of wealthy families and accordingly learned early in life that success would come only after hard work, sacrifice, selfconfidence, and perseverance.
There is an impression that notwitstanding the extensive prominence of Italian American athletes on the playing fields it is only in the last couple of generations that they functioned in identifiable conspicuous high visibility ancillary positions such as sports casters. Strictly speaking such was not the case as illustrated by legendary baseball announcer Harry Caray. In contradistinction to Caray for other Italian Americans, especially to those who give public expression to their heritage, entry into the broadcasting field followed careers either as active players or coaches. Among the first to do so was Joe Garagiola, notable big league catcher. Another star athlete who succeeded as a sportscaster was Phil Rizzuto. Dick Vitale another Italian American sports caster whose ethnic identification is very visible. Ken Venturi had an illustrious career as a professional golfer, but Health problems forced him to quit active golfing but to begin a career as golf analyst for CBS.
From the late nineteenth century on, the sport of boxing was regarded as a short cut to riches and social acceptance with one minority after another predominant for given time periods. Thus, Irish Americans, Jewish Americans, Italian Americans, and African Americans succeeded each other in producing great boxers. If for no other reason than that he was the only heavyweight champion to retire undefeated, the name of Rocky Marciano. Following an impressive string of 24 victories in New England, mostly by knockouts, the “Brockton Blockbuster” was featured in matches in New York’s Madison Square Garden -the Mecca of boxing. An unscientific but hardpunching boxer with exceptional durability, he retired undefeated in 1956. Rocky Marciano had 49 professional fights, winning 43 by knockouts. Success in the boxing ring did indeed bring fame and wealth until his death in an airplane accident in 1969. It has been asserted that Italian Americans have been more successful in pugilism than any other sport outside of baseball.
1950 Three Italian-born candidates run for mayor in New York City.
1954 Joe Garagiola, Phil Rizzuto, Dick Vitale, and Ken Venturi. Italian Americans gain fame as sportscasters.
1956 Rocky Marciano the Only Undisputed Heavyweight Boxing Champion Retires Undefeated.
ambelli Fireworks Came to America with a dream and a Little black book of Ideas!!!
By Andrew Guzaldo
n 1893 Antonio Zambelli was one of the first Italian im- pomp and parade, with shows, games, and illuminations from one migrants with this background to come to this country and establish a end of the continent to the other, from this time forward and forevfireworks company. Headquartered in New Castle, Pennsylvania, the ermore.” Zambelli Company conducted displays on occasions of feasts, Fourth Zambelli Fireworks Internationale has made Adams’ imagination a of July celebrations, bank openings, ball games, and other events. The reality, making crowds “oohh” and “ahhh” throughout the nation company strove to make fireworks more than just a sideshow; indeed each Fourth of July. Zambelli generates more than 1,800 Indepenit evolved into a major entertainment spectacdence Day shows coast to coast, sending ular that synchronized electronic firings, with more than two million shells airborne. When passing the statue of Liberty, music, blazing displays of emblems, and laser Special displays of Zambelli fireworks Antonio put his hat over his heart, and light shows. have delighted every president since John was thankful he had finally made it to Coming from Italy, a country that had a long F. Kennedy, making the Zambelli family America! history with fireworks ever since Marco Polo Pittsburgh’s most famous boomers. brought the technique to Italy after his thirWhen Antonio Zambelli emigrated from teenth century visit to China, Italians acquired a great deal of exper- Italy to the United States in 1893, he carried a big dream and a little tise in igniting sulfur and saltpeter to effect spectacular sights and black book full of his family’s fireworks recipes. Through the stewbooming noises. Not surprisingly, Italians were regularly employed ardship of his late son, George Zambelli Sr., Antonio’s dream has by other countries to provide fireworks on special occasions such as grown to include some of the most creative and innovative pyrotechthe conclusion of feasts, the swearing in of new monarchs, and great nics in the world military victories. Fireworker Antonio Zambelli ventured from Italy in 1893 has proved Italian Americans in the fireworks industry is readily evident in exto be a dream, which became reality for the Zambelli family. Zamtraordinary pyrotechnic displays for momentous events such as presibelli Fireworks Manufacturing Company is located in New Castle, dential inaugurations, the Two Hundredth Anniversary of American Pennsylvania, which was to become a center for America’s fireworks Independence and the New Year of 2000. Zambelli’s are amongst the industry. Building on the grand tradition Antonio began, subsequent most important families in the field of pyrotechnics that brought this generations of Zambellis are now known worldwide for setting the craft to America. industry standard in design and technology – then exceeding it. ToFireworks have illuminated the night sky since the Chinese invented day, that Zambelli family heritage continues under the guidance of them nearly 2,000 years ago. But thanks to one local family, Western Antonio’s grandson, George Zambelli Jr., M.D., as Chairman. Pennsylvania lays claim to the title “Fireworks Capital of America.” Italian immigrant Antonio Zambelli arrived in America with a little black book full of secret family formulas for colorful fireworks. After http://www.zambellifireworks.com settling in New Castle, he established the Zambelli Fireworks Manufacturing Company. More than 100 years and four generations later, the Zambelli family is known across the country as “The First Family of Fireworks,” and its business is one of the nation’s largest fireworks manufacturers, known for setting and exceeding the industry standard in design and technology. Original fireworks consisted of simple bamboo tubes packed with saltpeter, sulphur and charcoal, but today’s Zambelli Fireworks Internationale pyrotechnic displays combine Antonio’s grand tradition with synchronized music and computer-choreographed shows to amaze crowds across the nation. Zambelli shows have been televised and displayed throughout the world. George Zambelli Jr. Each year, Zambelli produces more than 3,500 firework shows, LoLou Zambelli using handmade shells that range in size from a tennis ball to a basketball and can fly as high as 1,500 feet into the air. After the Declaration of Independence was signed, John Adams said, “I am apt to believe that it will be celebrated by succeeding generations as the great Anniversary Festival. It ought to be solemnized with Summer 2011 / 9
The forgotten legacy of Sicily Born Ferdinand Pecora
F erdinand Pecora was born in Nicosia, Sicily, the son of Louis Pecora and Rosa Messina, who emigrated to the United States in 1886.
He grew up in Chelsea on the west side of Manhattan. After briefly studying for the Episcopal ministry, Pecora was forced to leave school as a teenager when his father was injured in an industrial accident. After securing a job as a clerk in a Wall Street law firm, Pecora eventually attended New York Law School and became a member of the New York bar in 1911. Originally a Progressive Republican, Pecora became a member of the Democratic Party and Tammany Hall in 1916. In 1918, he was appointed as an assistant district attorney in New York City. Over the next twelve years, Pecora earned a reputation in the city as an honest and talented prosecutor. Although he had little experience with Wall Street, Pecora helped shut down more than 100 bucket shops. In 1922, Pecora was named chief assistant district attorney, the number-two man in the office under the newly elected Joab H. Banton. In 1929, Banton chose Pecora as his heir apparent, but Tammany Hall refused to nominate him, fearing that the honest Pecora might bring prosecutions against its members. Pecora left the district attorney’s office for private practice, where he remained until 1933. Ferdinand Pecora was appointed Chief Counsel to the U.S. Senate’s Committee on Banking and Currency in January 1933, the last months of the Herbert Hoover presidency by its outgoing Republican chairman, Peter Norbeck, and continued under Democratic chairman Duncan Fletcher,
following the 1932 election that swept Franklin D. Roosevelt into the U.S. presidency and gave the Democratic Party control of the Senate. The Senate committee hearings that Pecora led probed the causes of the Wall Street Crash of 1929 that launched a major reform of the American financial system. Pecora, aided by John T. Flynn, a journalist, and Max Lowenthal, a lawyer, personally undertook many of the interrogations during the hearings, including such Wall Street personalities as Richard Whitney, president of the New York Stock Exchange, George Whitney (a partner in J.P. Morgan & Co.) and investment bankers Thomas W. Lamont, Otto H. Kahn, Albert H. Wiggin of Chase National Bank, and Charles E. Mitchell of National City Bank (now Citibank). Because of Pecora’s work, the hearings soon acquired the popular name the Pecora Commission, and Time magazine featured Pecora on the cover of its June 12, 1933 issue. Pecora’s investigation unearthed evidence of irregular practices in the financial markets that benefited the rich at the expense of ordinary investors, including exposure of Morgan’s “preferred list” by which the bank’s influential friends (including Calvin Coolidge, the former president, and Owen J. Roberts, a justice of Supreme Court of the United States) participated in stock offerings at steeply discounted rates. He also revealed that National City sold off bad loans to Latin American countries by packing them into securities and selling them to unsuspecting investors, that Wiggin had shorted Chase shares during the crash, profiting from falling prices, and that Mitchell and top officers at National City had received $2.4 million in interest-free loans from the bank’s coffers. Spurred by these revelations, the United States Congress enacted the Glass–Steagall Act, the Securities Act of 1933 and the Securities Exchange Act of 1934. With the United States in the grips of the Great Depression, Pecora’s investigations highlighted the contrast between the lives of millions of Americans in abject poverty and the lives of such financiers as J.P. Morgan, Jr.; under Pecora’s questioning, Morgan and many of his partners admitted that they had paid no income tax in 1931 and 1932; they explained their failure to pay taxes by reference to their losses in the stock market’s decline.
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Interview With Chef Michael Galata The Renaissance Man
ichael Galata was born in 1980 in New Jersey where he grew up in his family’s restaurant. This is where he was initially exposed to the business as a whole and where he discovered his love for food and his talent in cooking. He worked since the young age from the ground up. After graduating from high school, Michael took over kitchen and helped to manage the business. At the same time he attended Hudson County Community College culinary arts program and in 1999 earned Associate Degree. Michael went on to work at the Stage House Inn ( 3 star New York Times ) under Chef/owner David Drake. That’s where he was exposed to and learned all the practical foundations of fine dining as well as the determination and dedication that are involved in the process. After two years, Michael, 21 years old, inspired, was ready to move on. That’s when his journey with the Maccioni family and Le Cirque began and continues to this day. At Le Cirque 2000 Michael was working under chef Pierre Schaedelin. He worked his way from the bottom to the position of Sous Chef when he was 22. He was valued and appreciated by the Maccionis and was asked to join the new Le Cirque crew when it reopened in May 2006. During the time of constructing the new Le Cirque, Michael did kitchen consulting and worked as a personal chef for different clients including Martha Stewart and the Gold family of Gold Foods International. Upon the opening of the new Le Cirque, Michael worked with chef Pierre Schendlin and later during the chef changes, he worked one year for chef Christophe Bellanca and eventually one year for chef Craig Hopson when he exited as executive Sous Chef in January 2010. The Maccioni family asked him to take over the Executive Chef position in their other restaurant in NYC, Osteria Del Circo where he is blossoming and creating fabulous Italian dishes. Besides his love for cooking and the restaurant business, Michael lives in Brooklyn with his beautiful girlfriend. He has a passion and loves to travel and learn about the world, people, cultures, and incorporates that knowledge into his life. He is a student of the world. His expression of art – cooking. Michael as a chef has passion for learning and is always trying to improve his food and technique. He knows that being a chef also means to be a leader and part of a team; that skill he learned from his father years ago … “we can always grow and improve no matter how satisfied we are with the current result.”
Photography is the Chefs Hobby More at www.mikegalataphotography.com.
12 / Summer 2011
By: John Rizzo
hat is a “Renaissance Man?” We hear, all too often I think, that so-andso is a Renaissance Man. It is usually understood that such a person is multifaceted, in that he is a master of two or more decidedly different skills. If this is an acceptable definition of the term, then Michael Galata is for sure a Renaissance Man! Galata was referred to me because of his position as chief chef at Osteria del Circo, at 120 W. 55th St. in Manhattan. This restaurant is the Italian spinoff of the world-famous Le Cirque, the brainchild of yet another Italian immigrant who became fabulously wealthy realizing the American Dream, Sirio Maccioni. When I, who will probably never dine at Le Cirque, innocently asked Michael who Sirio Maccioni is, he answered “He is the god of fine dining.” After doing some research on the Internet, I understand what he means. Le Cirque is more than a French restaurant, where you might start off your meal with scrambled eggs and caviar, it is a New York institution, the capital of a dining empire that now extends to several continents. It is a tribute to Michael Galata’s culinary skills that he became the sous chef of Le Cirque in his early twenties. It is fitting that Galata, whose people come from Calabria, was tapped to be the head man in the kitchen of the Osteria when Sirio Maccioni decided to open an Italian version of his established palace of the pampered palate. “I was raised in my family’s Italian restaurant in Westfield, New Jersey,” says Michael. “After culinary school I honed my skill at French cuisine as a cook at Le Cirque.” The Osteria del Circo offers fare that one might not find at a typical Italian restaurant. For dinner you can order dishes like Hawaiian Sushi Tuna, Brandy Flambéed Shrimp with fried artichokes, pumpkin tortelli with an Amaretto crumble, pappardelle with duck ragu and Pecorino crusted rack of lamb. For dessert, try an apple raisin tart with gelato.
Ingridients 1500 Grams Durum Flour 30 Grams Pumpkin Seed Oil 3 Whole Eggs 45 Gram Salt 1 Large pumpkin (q uartered and seeded) 8 oz. finely choppe d mustard fruit 12 oz Parmigiano ½ oz Ground Nutm eg 2oz Salt Pumpkin Tortelli Do ugh Mix all the dry ing redients in a mixer with dough hook an d add all the wet ing redients. Let the do for 24 hours. ugh sit Pumpkin Puree Recip e Roast pumpkin in 40 0F convection oven for 2 hours until so Mash through the fo ft. od a refrigerator for 12 mill and hang in a sieve over a bowl in -14 remaining ingredien hours. Discard the liquid. Mix all the ts. Tortellis are served
Polpo alla Brace
with brown butter sa
Grilled Octopus wi th Roasted Pear Tom Chorizo, Chickpeas, atoes, Charred Sc allions and Black Kale, Se rves 2 Ingredients 2 baby octopi (poa ch carrots, onions an ed in white wine and d celery for 2 hour s until soft) 1 chorizo sausage (grilled and sliced into ¼ inch circles) 8oz cooked chick peas (cooked till soft with onions and garlic) Nevertheless Michael believes that Italian is the dominant ethnic cuisine, 4 scallions (grilled “because of its simple ingredients and purity.” (By the way, at the Osteria with olive oil, salt pepper until char and you can get pizza or pasta with Bolognese sauce if you want something more red) 10 grape tomatoes “simple.’) Galata works hard at his restaurant: “I spend exactly 12 hours per (roasted whole at 40 4 oz black kale bl day there.” His dedication and skill have earned him the attention of a previanched and shocke 0F for 16 min) d 2oz fresh bread cr ous subject of Amici Journal, Nick Stellino, probably the King of Italian TV outons 1 Tbsp of sherry chefs. “I’ve done a show with Stellino and will be featured in another on vinegar 1oz extra virgin ol TBS” in a couple of months. Many of his recipes “come from Mrs. [Egidiana] ive oil freshly ground bl Maccioni,” Sirio’s wife. His own creations “are seasonally driven, but certain ack pepper to taste staples work year round.” Not surprisingly, given all the time he puts in cookCut the tentacles off ing for a living, he rarely cooks for himself at home. “I go out for dinner at per. Grill them un the octopus and toss them in oliv e til crispy and rese least one or two times a week.” rve. Heat olive oi oil, salt and pepchorizo, grape to l m in ato a sauté pan, add es an d roast for 2 With all Michael Galata has going as the chef of an upscale mid-town back of the spoon, add 8oz of cooked min.Crush the tomatoes with the Manhattan eatery you’d think that was enough for anyone, right? Wrong! cooking broth. Ad d scallions, black chickpeas and 2oz of the chickpea With his extensive experience in gourmet cooking, I figured that he’d alkale, a boil for 1 min. Re move from the he sherry wine vinegar and bring to ready have written a book on the subject or be coming out with one soon. So pepper. In a bowl at, add croutons an place chickpea m d cracked black I was taken aback when Michael told me, “Not right now, but I’d like to do ixture with the br octopus. Garnish oth and top with wi th fresh basil and a book of my photography,” which he described as his “hobby.” I personally the olive oil. think it’s more than that. He has quite a few samples of his work online at www.mikegalataphotography.com. Browsing through his web site it is not hard to appreciate Galata’s artistry, when it comes to photography. The man is fascinated by bright colors and honest emotion. He obviously has traveled extensively to some very exotic places and has made a vital and creative photographic record of the both the scenery and the people he has encountered. He also has a very enjoyable batch of interesting photos of the often surreal environment of New York City. It’s easy to imagine the publication of a book of Michael Galata’s photography.
So Michael is a “Renaissance Man” in his dual appeal to the visual and gastronomic senses. It is rare that one man can please his diners and his viewers in so many ways. It won’t be long before his accomplishments as both a chef and a photographer will be celebrated in a big way!
Summer 2011 / 13
R E P O C 2011-201222 LYRI
N O S A E S A
By: John Rizzo
T he Lyric Opera of Chicago has another great schedule
of operas on tap for the coming season. There are four, that in my opinion, are “must sees,” classics that always delight, and, if you have never seen them, will enhance your appreciation of the Grand Art. We are very fortunate in Chicago that we have an opera company that consistently produces such outstanding pieces, often performed with a level of artistry that cannot be surpassed. Les contes d’Hoffmann (The Tales of Hoffmann) by Jacques Offenbach is an unusual work, surely a comedy, but definitely not the kind to elicit the jolly laughter of, say, parts of Don Giovanni. (It is during a performance of this great Mozart opera when the action of Hoffmann takes place.) But you don’t go to see this opera for laughs. It has wonderful music for all of its principal characters, and requires incredible stamina and dramatic versatility from the tenortitle role. The story begins and ends in a tavern, but the meat of this work is in the three interior acts. Hoffman falls in love with a different soprano in each of these acts (besides the one he is waiting for in the tavern). In Lyric’s production there will be different sopranos for each of Hoffmann’s love objects. Sometimes, as with the premiere, just one soprano sings all three (or even four) roles.
The four villains, on the other hand, will be sung by the eminent bass-baritone James Morris. The Hoffmann, Matthew Polenzani, has his work cut out for him, having substantial parts in all five acts. Placido Domingo is the only tenor in recent years who has really shined in this role. Another tough test awaits Susanna Phillips in the title role of Donizetti’s Lucia di Lammermoor. This apotheosis of Romantic art holds an immovable position in the Standard Repertoire and demands virtuoso soprano technique. It also requires excellent tenor and baritone singing for Edgardo and Enrico, respectively. For these roles, Lyric has cast two Italians, Giuseppe Filianoti and Gabriele Viviani. Worth the price of admission for this opera is the glorious sextet, “Chi mi frena in tal momento,” one of the most beautiful pieces of music ever written. Mozart’s genius was such that he could totally abstract his art from his personal life. This is especially evident with Die Zauberflöte (The Magic Flute). It was created at a time when the composer was writing pathetic letters begging for money and when he was so sick that he knew that he was dying. And yet it is hard to imagine a more optimistic and more humorous
work. This is one of those operas that never gets old no matter how many times you see it. Scheduled by Lyric for the holiday season, it is the perfect diversion for any opera lover. The opera that I am looking forward to most is Verdi’s Aida. That’s because Sondra Radvanovsky is singing the title role, and I know of no other contemporary soprano who can sing Verdi better. It’s a masterpiece, of course, and rivals the three great Verdi “middle” gems, Rigoletto, Il trovatore and La traviata, for high-powered drama and memorable melodies. Two Italian tenors, Marcello Giordani and Salvatore Licitra, have been engaged as Radames for the company’s two Aida casts. Lyric is offering three other attractions—Mussorgsky’s Boris Godonov, Richard Strauss’ Ariadne auf Naxos, and Oscar Hammerstein’s Show Boat—which are sure to please many subscribers. Rounding out this remarkable season is Handel’s Rinaldo. Now, Handel is certainly one of the top Baroque masters and his music is always wonderful. The only problem with producing Baroque operas is that they cannot possibly be performed as intended by the composers, who fully expected that their productions would involve a significant amount of vocal improvisation. Today’s singers cannot improvise, nor are they expected to.
The Bucksbaum Family Lyric Opera Broadcasts of the 2010/11 Lyric Opera of Chicago season will be rebroadcast internationally by The WFMT Radio Network May 21 – July 9 Beginning on Saturday, May 21, and continuing every Saturday through July 9, The Bucksbaum Family Lyric Opera Broadcasts of the 2010/11 Lyric Opera of Chicagoseason will be rebroadcast internationally by The WFMT Radio Network and heard locally on 98.7WFMT. The broadcasts are on the following Saturdays: A Midsummer Night’s Dream /Britten June 4 / 3 hrs A Masked Ball / Verdi June 11 / 3 hrs. 20 min. The Mikado /Gilbert & Sullivan June 18 / 3 hrs The Girl of the Golden West/ Puccini June 25 / 3 hrs 5 min. Lohengrin /Wagner July 2 / 4 hrs 35 min. Hercules /Handel July 9 / 3 hrs 30 min. 14 / Summer 2011
Marco Lo Russo Accordionist and Composer “Among the italian musicians of the new generation, Marco Lo Russo stands for some very original features that make him a representative artist of the developed and updated guidelines in the musical culture of our time”.
By Andrew Guzaldo
ccordionist, composer, arranger, conductor and musicologist, he is listed in the Italian Yearbook of Cinema in the category - best musicians thanks to his compositions. Eclectic, extremely fond of mediterranean and contemporary sounds, he has received great critic approvals, especially from Ennio Morricone, Nicola Piovani the actors and directors like Piera Degli Esposti, Pupi Avati, Giorgio Albertazzi and many more. His musical interest extends from the classical and contemporary repertory to the Argentinean tango, running through jazz contaminations. Marco Lo Russo, born in 1977, got a Diplomas in accordion at the G. Rossini Conservatory in Pesaro (Italy) and in orchestration and instrumentation for band at G. B. Martini in Bologna (Italy), where he has studied composition with Adriano Guarnieri, jazz and music improvisation with Paolo Birro, Tommaso Lama and Stefano Zenni. He graduated in composition at the conservatory S. Cecilia in Rome (Italy) with the maximum of votes and honors. He has also studied jazz improvisation techniques at the School of Jazz in Cesena (Italy) and attended seminars during the Jazz Festival of Arceviajazz. In addition to training in accordion at the G. Rossini in Pesaro, participates in the international course of improvement “Città di Stresa” literature by key accordion and contemporary literature and composition course of Alessandro Solbiati the International Campus of Sermoneta (Italy). He attended the international course of conducting the Sferisterio Macerata (Italy) with Maria Filippo Caramazza. In the conservatory S. Cecilia in Rome he finishes his studies in conducting. He graduated the department of Arts and Philosophy at the University of Bologna (DAMS Music), the title of his thesis was Accordion: instrument of the XX Century. He also obtained a certificate for musical composition from Apple Certified Pro, Logic in AATC LogicPro.it. All his successful concerts took him to perform live, as soloist at the prestigious theatres between which Rome National Theatre of Opera, but also for the radios and TV: Radio Rai, Radio Vaticano, Blusat 2000 Radio, Palcoscenico – Rai2 TV, Italia Rai –Rai International TV, Stella – Sky TV, 42.12 Mediterraneo d’Europa Sat2000 TV (more than 200 television episodes as a musician and composer), The Bible day and night- Rai EDU TV and Rai1 TV in a world full of vision for reading Bible from Rome. He has composed music for soloists, theatrical performances, live video performances, short films, and also played original compositions for radios and for the television channels: Rai, Rai Inter-
national, Sat2000 and Mediaset (Endemol). His original compositions, edited and published by Animando, Dimi, Heristal Entertainment, Rai Trade, Peecker, RTI, Select, and Smoothnotes. He collaborated with: Orchestra of the Opera Theatre of Rome, Orchestra and Choir of the Conservatory S. Cecilia from Rome, Rome Philharmonic Orchestra, Orchestra Prealudium Ensemble, Rome International Choir, Philharmonic Choir of Pesaro, Choir of Tolentino and conducted the Parma Philharmonic Orchestra. His live experiences include his participation to national and international festivals of classical, contemporary and jazz music, dance, cinema and theatre, such as:, Prize Apulia, Prize Troisi, Festival delle Arti, Festival senza frontiere, Festival del mare, Festival di Ottoni G. Corsini, Festival di Tremosine, Festival internazionale del cinema di Roma, Archipel musique et cinema a Paris, Ballkan 2000, Bel Canto, Campus internazionale di musica - Festival Pontino, Clusone Jazz, Chin picnic international festival, European youth school, Fête de la Francophonie, Fuga dalla danza, Giffoni Festival, Generazione X - Parco della musica di Roma, I cortili d’estate, Il grande cinema a Ferrara, Il cinema ritrovato, International Festival V-Accordion Roland, Oltre il contemporaneo, Peastum Festival, Post scripta (University of Bologna), Rassegna polifonica internazionale, Settimana interculturale di Sperlonga, Viva Bologna to name just a few. He has played in Italy, Albania, Canada, France, Greece, Kosovo and Switzerland. with outstanding artists such as: Joseph Alessi, Luciano Ciccaglioni, Luca Colombo, Marco Dal Pane, Andrea Giuffredi, Ernesto Gordini, Iskra Menarini, Vittorio Parisi, Richy Pellegrino, Danilo Rea, Giorgio Rosciglione, Kuasar String Kuartet, Lele Veronesi, Luca Velotti e Luca Vignali. His performances also include the collaboration with: Banda Osiris, Vincenzo Cerami, Palmiro Cevoli, Cosimo Cinieri, Giorgio Comaschi, Lucianna De Falco, Simone Di Pasquale, Francesco Gazzè, Lilli Greco, Clive Griffths, Sabrina Ferilli, Milo Manara, Annamaria Morini, Chiara Muti, Giorgio Panariello, Antonio Pappalardo, Mariano Regillo, Katia Ricciarelli, Davide Riondino, Rosaspina un teatro per ERT, Pippo Santonastaso, Lina Sastri, Rossella Seno, Luca Sguanci, Daniele Silvestri, Franco Simone, Nando Variale and with the orchestra directors: Alfredo Arias, Ezio Alovisi, Gabriele Cazzola, Michele Ferrari, Angelo Generali, Roberta Lena, Luca Manfredi e Joseph Rochlitz. As soloist, composer and arranger, he recorded the CDs: Accordion and Violin dances from
the world (Smoothnotes 2010), Accordion tour (Smoothnotes 2010), World music (Rai Trade – Scogliera 2009), Ichnos (Poliedizioni 2008), Mediterranean Accordion… live (Nelson Records – Rai Trade 2008), Mediterranean Accordion (Rai Trade library 2006), Tarabuk (Velut Luna 2005), Marco Lo Russo and Friends (Patronage of Local Authority of Sermoneta, 1998). As sideman he has been involved in a lot of futuring recording CDs such as: Riro Maniscalco, Sketches of You (Itacalibri 2011), Gabrielle Chiararo, Sensuale Elegance (Smoothnotes, 2010), Gianni Marchetti Il Mio Piero CIampi (Heristal 2010), Fabio Lombardi, Sex in the City 2 (ConcertOne 2008), Nicoletta della Corte, Le Chic et le Charme (Nelson Records 2007), Nicola Piovani’s compositions as Concha Bonita (Universo, 2005), Matilde (Rai Trade 2005) to name just a few. In 1997 he received the award Frederick II of Sweden for the success of his Canadian tournée and two honor mentions, one as the Best graduated 2001 in Italy and the other during the International Music Trophy in Paris. Prize ETI 2005 with Concha Bonita of Alfredo Arias and Nicola Piovani. He also received: Award Sonora 2007, for the best Italian concert containing arrangements of famous soundtracks. Prize OPERA IMAIE 2009 field audiovisual aid for the show Luci e volti dal faro of Lucianna De Falco and Roberta Lena. Nominated for Mediterranean accordion… live at the Orpheus Award 2009 CD of Italian jazz accordion. Nominated for World Music at the Orpheus Award 2010 CD of Italian world music. His pedagogical activity contains workshops during the International Festival Veneto Jazz. He is teaching at the Master classes and course of improvement near numerous institutions and Italian athenaeums between which the International Music Academy from Rome and in Univeristy of Roma TRE. He also holds courses and it is manager director to the official center Roland V- Accordion “Marco Lo Russo music center” in Sermoneta, Latina and Rome. Marco Lo Russo plays Armando Bugari’s (Castelfidardo, Ancona), endorsen Roland accordion, wears DAINO2 (Sassuolo, Modena Italy) and Atelier Modum (Latina - Italy). Summer 2011 / 15
San Diego’s Colorful Little Italy Neighborhood Sets the Stage for all Things Sicilian By: Andrew Guzaldo
he music, dance, culture and cuisine of Sicily come to the streets of San Diego’s Little Italy on Sunday, May 22, 2011, 10 am-6 pm, as part of the 18th Annual SICILIAN FESTIVAL celebration on India Street in the heart of Little Italy. The highly popular FREE family event features authentic Sicilian food and entertainment, surrounded by the colorful ambiance of the Little Italy neighborhood of San Diego’s downtown, located within walking distance of the beautiful San Diego harbor and within minutes of San Diego’s downtown district. Headlining this year’s festival will be Emmy award winning chef Giada De Laurentis, presented by Bella Sera Wines. With an impressive background of culinary training and a unique personable charm, she is a globally revered celebrity chef who continues to prove her skill Chef Gada De Laurentis and accessibility with the great success of her cookbooks, brand alliances, newly launched food products and recurring role on the “Today Show.” Inspired by her Italian heritage, the chef creates recipes that are perfect for gathering around the table to savor special moments and memories. Giada will conduct a cooking demonstration and book-signing at the Festival. Check back soon for more details on this truly exciting addition to our 2011 Sicilian Festival line-up! Three main stages will feature a wide variety of Sicilian and Italian entertainment. At noon, a procession of dozens of costumed dancers, musicians, and representatives of the City and County of San Diego and the many San Diego Italian organizations, will parade through the streets carrying flags from the different regions of Sicily and Italy. People will be literally dancing in the streets, and no wonder. The Festival is delighted to welcome direct from New York, award-winning singer Cristina Fontanelli – the ―voice Cristina Fontanelli of Domino’s Pizza on the 16 / Summer 2011
Bella Sera presents Emmy Award Winning Chef Giada De Laurentis as part of this year’s exciting line-up of events national radio commercial–who has become a well-known personality through her recordings, her appearances on TV, radio, in concert, nightclubs, and opera, and through her recent acting debut on network television. The event also features the nationally acclaimed Roman Holiday Ensemble which will be on hand with their costumed musicians and dancers to provide a lively show of Sicilian and Italian music. Other popular acts include Sinatraville, hit music from the Sinatra era presented by consummate showman Peter Pavone and his orchestra; the Screamin’ Primas in a lively salute to Sicilian-American trumpeter and bandleader Louie Prima and Sicilian Swing’s New Orleans Italian jazz sound. Food booths representing the many restaurants in Little Italy will line the streets to satisfy the hungry crowds by serving up Sicilian specialties of all varieties. Tarantino’s Sausages will also be on hand to serve up some of the best Italian sausages in the nation. A pasta-eating contest will also highlight the day’s activities. Festival visitors will also be able to relax at two wine and beer gardens, or shop among the many booths offering Italian-themed artifacts and services. The Sicilian Festival is also the perfect venue for families with children. All children’s activities are FREE, and include a large inflatable slide, puppet theatre shows, face painting, and many other activities to keep the bambini entertained throughout day—without emptying their parents’ pocketbooks! A Sicilian cultural tent will feature photo and cultural displays by local and national authors and artisans that reflect the Sicilian American heritage in San Diego. The area will also feature displays of such venerable Sicilian traditions as fish net repair, produce and fish markets, and more. A wine vat will also be available for a traditional grape stomp, courtesy of the Bernardo Winery, the oldest winery in Southern California, founded in 1889 by five Sicilian partners. Free street parking is available throughout the Little Italy neighborhood. Parking is available in the north lot of the County Administration Building, with a free shuttle to the Festival. The AMTRAK station is less than a mile from the Sicilian Festival area and can be reached either by foot or by using the San Diego Trolley. Little Italy is the first stop on the blue line north. For more information, log onto the Sicilian Festival website at:
Italian to English Puzzle By Andrew Guzaldo 1 2
3. Dea 7. Albero 8. Narciso 10. Ortensia 12. Quercia 14. Tulipani 16. Qudrifogli
1. Cipressi 2. Rossa 4. Orchidea 5. Dalia 6. Garfano 9. Edera 10. Ore 11. Ma 13. Viola 15. Giglio
Cassandraâ€™s Crossing By Cassandra Gambino
â€œMemories Never Shownâ€?
am allowed to dream and this is something that I will not allow anyone to take away from me. I have followed your rules, stood in your footsteps, held a glass as your sweat poured through, loved unconditionally as your nails plunged straight through the deepest part of my skin. Even transformed my image to improve your negatives. Like a young child with innocent eyes gazing up above there is nothing in return from the rays of the sun nor sparkles from the stars in plain sight. It is an absolute of stillness contracted by darkness. An energy reflected from my eyes, the heat and passion to burn through into lightness. A place of solitude where I often transcribe it as being that of my very own tree house. A safe place to run and hide when the mysteries of life have consumed my mind. Interpretations left as pieces for me to gather up and place indignantly as I see them. Following only the manuscript of experiences I have already walked through to guide me into the terrain that patiently waits. A strength and power held in my collectives nestled tightly against me. Taking the temperature of the energy that
radiates within me. Coupled by memories and experiences of what I lived through pulsating with indignation . No sadness rests here for sometimes we must all find our own salvation. Away from the neglect and perspiration of filth that surrounds us. Transparently do we flash away holograms of fragrances that we recognize in disgust. Harvesting a brand new opening to the luscious fields waiting to nurture our inner prosperities of grain. Taking a leap into open air freely accepting the evolutionary landing of our fall. Embracing the elegance of who we really all after all the dust settles and falls. This is yet the beginning or end of all the memories Summer 2011 / 17
ANCIENT ROMAN FO By Andrew Guzaldo
often reclined TheonRomans sat upright to eat, but the wealth couches at diner parties, or ate outside in
gardens, with the weather permitting. For the poor, tableware probably consisted of coarse pottery, but for those willing to spend a slightly prettier penny, tableware’s could be purchased in fine pottery, glass, bronze, silver, gold, and pewter. For the majority of persons dining in Ancient Rome, meals were centered around corn, oil and wine, and, for the wealthy, different types of exotic foods. Cereals were the staple food; originally in the form of wheat, being made into porridge but later wheat called (frumentum) was made into bread. Bread was the single most often eaten food in Ancient Rome, and was sometimes sweetened with honey or cheese and eaten along with sausage, domestic fowl, game, eggs, cheese, fish, or shellfish. Fish and oysters were especially popular; meat, particularly pork, was in high demand as well. The Rome, delicacies, such as snails or dormice, was especially bred. A variety of cakes, pastries, and tarts were baked commercially and at home, often sweetened with honey. Vegetables, such as cabbage, parsnips, lettuce, asparagus, onion, garlic, marrows, radishes, lentils, beans, and beats was imported, as well as fruits and nuts for the consumer, as well as a variety of strongly flavored sauces spices, and herbs, which became very popular in Roman cuisine. Our knowledge of Romans dieting habits comes from research and, archeological evidence, as well as the magnificent paintings. The only true literary source ever devoted to Roman food was a cookbook attributed to (Apicius), a collection of Roman cookery recipes, usually which was compiled in late 4th or early 5th century AD. Romans loved wine, but they drank it watered down, spiced, and heated. Undiluted wine was considered to be barbaric, and wine concentrate diluted with water was also common. Pasca was probably popular among the lower classes. It was a drink made from watering down acetum, low quality wine similar to vinegar. Beer and mead were most commonly drunk in the northern provinces. Milk, typically from sheep or goats, was considered to be barbaric and was therefore reserved for making cheese or medicines. Bread, cakes, and pastries were cooked commercially and at home in Ancient Rome. A circular domed oven was used mainly for bread and pastries. Most food was cooked over an open hearth, either by means of cauldrons suspended from chains or cooking vessels set on gridirons. Cooking was done in the kitchen, where smoke could escape out a small hole in the ceiling our through a wall vent. Cooking was also done, outside, and for those living in tenements, communal ovens may have been available. Food was often prepared with a mix of fruit, honey, and vinegar, to obtain a sweet-sour flavor, and most meat was broiled. Preservation of foods 18 / Summer 2011
was difficult, and so popular foods, such as fish and shellfish, were probably shipped live to their destination. Some foods, however, such as meat and fish, could be preserved after a tedious process of pickling, drying, smoking, and salting. Food poisoning was known to be quite common, due to the perseverance of these foods. Romans generally ate one large meal daily, which were Breakfast (ientaculum), if taken, was a light meal at best, often nothing more than a piece of bread. This followed, by the main meal of dinner (cena) at midday, and a small supper (vesperna) in the evening. Later, however, it came to pass that dinner was eaten as a large meal in the evening, replacing supper and adding a light lunch, or prandium. For the poor, meals consisted of porridge or bread with meat and vegetables, if available. For the wealthy, the meal was divided into three courses (ab ovo usque) from eggs to fruit. The 1st was an appetizer made of simply eggs, fish, shellfish, and raw vegetables known as (gustatio or promulsis). The main course, (prima mensa), consisted of cooked vegetables and meats, based on what the family could afford, and was followed by a desert (secunda mensa) of fruit or sweet pastries. Food was eaten with the fingers and cut with knives crafted from antler, wood, or bronze with an iron blade. Bronze, silver, and bone spoons existed for eggs and liquids. These spoons had pointed handles that could be used to extract shellfish and snails from their shells. CLOTHING Roman fashions did not change much over the centuries, but they did vary regionally. In general, children wore smaller versions of adult clothing. The toga was the formal garment of a male citizen, originally worn alone but later donned draped over a tunic. It was an expensive, fine piece of fabric of heavy white wool. It required frequent cleaning. It was roughly semicircular, approximately 18 feet wide and 7 feet deep. It was draped in a complicated manner over a body. Several emperors had to issue decrees ordering its use on public occasions. The oldest representations of togas date toward the later republic and show the toga a short, simple version of the garment. Toward the end of the republic, the design became more complex, draped falling from the left shoulder to the right thigh, utilized as a pocket or brought up over the right shoulder as a sling and the (umbo) shield a projecting mass of folds in front of the body able to pulled up over the head to form a hood. Different types of togas were worn by people of different social rank! Toga Praetexta: Characterized by a purple stripe, worn by curule magistrates as well as boys
OD AND CLOTHING until the age of 15 or 16. Toga Virilis: The plain toga of a typical citizen. Worn by boys after age 15 or 16. Toga Picta: A crimson toga embroidered with gold, donned by victorious generals in triumphal processions and the emperors. Toga Candida: A toga given a shiny, glossy look by rubbing it with chalk, worn by people running for public office. Toga Pulla: Made of natural black wool and worn in funerals. Senatorial togas had a large purple stripe (latus clavus). Equestrians wore a toga with a narrow purple stripe (clavus angustus). The basic garment of a Roman male, however, was the shortsleeved tunic, worn tied around the waist with a belt. It was normally worn indoors, as well as by slaves and children. Long tunics with sleeves were considered effeminate. Extra tunics were worn in colder weather. Senators and equestrians wore tunics with broad and narrow purple stripes, respectively, running from soldier to hip on both sides. Tunics worn by charioteers were dyed the color of their faction.
The dalmatic (dalmatica) was originally a short-sleeved or sleeveless tunic, but by the empire it had long sleeves. It was made of wool, linen, or silk, and worn by people in high position and later as an ecclesiastical garment. Some calvarymen and soldiers wore trousers, but in general it was thought that long woolen trousers (braca) were uncouth, worn by barbarians outside the empire. Capes and cloaks are also known to exist, made from either wool or leather, sometimes with hoods, such as the palla, lacerna, paenula, caracallus, cucullus, sagnum, and byrrus. Beards were fashionable in early Rome, but did not become popular again until the time of Hadrian.
Summer 2011 / 19
THE HISTORY OF THE ITALIAN COLONIES OF LIBYA
any are not aware of the role that Italy was involved in with what is known today as Lybia? The Italian colonization of the Ottoman provinces of Tripolitania and Cyrenaica was initially not successful and only in the 1930s did the Kingdom of Italy take full control of the area. On October 1911, the Italians attacked Tripoli, claiming to be liberating the Ottoman Wilayats from Constantinopole’s rule. Despite a major revolt by the Arabs, the Ottoman sultan ceded Libya to the Italians by signing the 1912 Treaty of Lausanne (not to be confused with a more famous treaty of the same name made in 1923). Tripoli was largely under Italian control by 1914, but both Cyrenaica and the Fezzan were home to rebellions led by the Senussi. On 25 October 1920, the Italian government recognized Sheikh Sidi Idris as the head of the nomadic Senussi, with wide authority in Kufra and other oases, as Emir of Cyrenaica, a new title extended by the British at the close of World War I. The emir would eventually become King of the free Libyan state. Several reorganizations of the colonial authority were made necessary, in the face of the armed Arab opposition, mainly in Cyrenaica, from 1919 to 1929; the Italian government maintained the two traditional provinces, with separate colonial administrations. A system of controlled local assemblies with limited local authority was set up, but it was revoked in March of 1927. In 1929, Tripoli and Cyrenaica were united as one colonial province, then in 1934, as Italy wanted to reach imperial power, the classical name “Libya” was revived as the official name of the colony. The newly created “Libya” was then split administratively into four provinces, Tripoli, Misurata, Bengasi, and Derna. The Italian governor Italo Balbo promoted the birth of the modern state of “Libya”, and until 1940 favored the integration of Italian emigrants to Libya with the Arab population. Italo Balbo is considered by Italian historians as the “father” of modern Libya. Fighting intensified after the accession to power in Italy of the dictator Benito Mussolini. King 20 / Summer 2011
Idris fled to Egypt in 1922. From 1922 to 1928, Italian forces under General Badoglio waged a punitive pacification campaign. Badoglio’s successor in the field, Marshal Rodolfo Graziani, accepted the commission from Mussolini on the condition that he was allowed to crush Libyan resistance unencumbered by the restraints of either Italian or international law. Mussolini reportedly agreed immediately and Graziani intensified the oppression. The Libyans continued to defend themselves, with the strongest voices of dissent coming from the Cyrenaica. Omar Mukhtar, a Senussi sheikh, became the leader of the uprising. After a much-disputed truce on 3 January 1928, the Italian policy in Libya reached the level of full-scale war. A barbed wire fence was built from the Mediterranean to the oasis of AlJaghbub to sever lines critical to the resistance. Soon afterwards, the colonial administration began the wholesale deportation of the people of the Jebel Akhdar to deny the rebels the support of the local population. The forced migration of more than 100,000 people ended in concentration camps in Suluq and Al-Agheila where tens of thousands died in squalid conditions. It is estimated (by Arab historians) that the number of Libyans who died - killed either through combat or mainly through starvation and disease - is at a minimum of 80,000 or even up to one third of the Cyrenaican population. Italian historian Gentile wrote that this amount is excessive, and only a few thousands died, mainly of disease and starvation. After Al-Mukhtar’s capture September 15, 1931 and his execution in Benghazi, the resistance petered out. Limited resistance to the Italian occupation crystallized round the person of Sheik Idris, the Emir of Cyrenaica. By 1934, Libya was fully pacified and the new Italian governor Italo Balbo started a policy of integration between the Arabs and the Italians, that proved fully successful. In March 1937 Mussolini made a state visit to Libya, where he opened a new military highway running the entire length of the colony (the Via Balbia). For propaganda reasons he had himself declared protector of Islam and was presented with a symbolic sword. Mussolini’s publicized encouragement of the Arabic nationalist movement suited his wider policies of confronting Britain and France. He also sought to fully colonise Libya, introducing 30,000 Italian settlers, which brought their numbers to more than 100,000. These settlers were shipped primarily to Sahel al-Jefara in Tripolitania and the Jebel Akhdar in Cyrenaica, and given land from which
the indigenous inhabitants had been forcibly removed during the colonial war in the 1920s. The 13th of September 1940, Mussolini’s highway was used for the invasion of Egypt by Italian forces stationed in Libya. Counterattacks of British Allied forces from Egypt, commanded by Wavell and their successful two-month campaign in (Tobruk, Bengasi, El Agheila), and the counteroffensives under Rommel in 1940-43, all took place during World War II. In November 1942, the Allied forces retook Cyrenaica; by February 1943, the last German and Italian soldiers were driven from Libya. In the early post-war period, Tripolitania and Cyrenaica remained under British administration, while theFrench controlled Fezzan. In 1944, Idris returned from exile in Cairo but declined to resume permanent residence in Cyrenaica until the removal in 1947 of some aspects of foreign control. Under the terms of the 1947 peace treaty with the Allies, Italy, which hoped to maintain the colony of Tripolitania, (and France, which wanted the Fezzan), relinquished all claims to Libya. Libya so remained united. In July 1998, the Italian government offered a formal apology to Libya. In August 2008 the two nations signed a treaty of friendship in which US$5 billion in goods and services, including the construction of the Libyan portion of the Cairo-Tunis highway, would be given to Libya to end any remaining animosity. In Libya, the Italians in less than thirty years (1911-1940) built huge public works (roads, buildings, ports, etc..) and the Libyan economy flourished again at a level similar to the one enjoyed during the Roman empire. Italian farmers cultivated lands that had been lost to the desert for centuries. Even archaeology flourished (Leptis Magna was rediscovered as a symbol of the Italian rights to colonize the region). Libya was considered the new “America” for the Italian emigrants in the thirties. The Italians in Libya numbered 108,419 (12.37% of the total population) at the time of the 1939 census. They were concentrated in the coast around the city of Tripoli (they constituted 37% of the city’s population) and Bengasi (31%). In 1938, the governor Italo Balbo brought 20,000 Italian farmers to colonize Libya, and 26 new villages were founded for them, mainly in Cyrenaica. The 22,000 Libyan Jews were allowed to integrate without problems in the society of the Fourth Shore (but after summer 1941, with the arrival of the German Afrika Korps, they started to be moved to temporary internment camps in Libya under Nazi SS control). Mussolini wanted to assimilate even the Arabs of Libya (whom he called “Muslim Italians”) and so in 1939 were created 10 villages for Arabs and Berbers: “El Fager” , “Nahima” , “Azizia” “Nahiba” “Mansura” “Chadra” “Zahara” “Gedina” “Mamhura” , “El Beida” All those new villages had their mosque, school, social center (with sport installations and cinema) and little hospital. On January 9, 1939, the colony of Libya was incorporated into metropolitan Italy and thereafter considered an integral part of the Italian state. By 1939, the Italians had built 400 km of new railroads and 4,000 km of new roads (the most important and large was the one from Tripoli to Tobruk, on the coast) in Libya. The economy of the Libyan colony improved at the level that there were even internationally re-
nowned racecars (Tripoli Grand Prix). Most of these achievements were completed between 1934 and 1940 when Italo Balbo was governor of Libya. The next year started the war between Italy and Great Britain, until the North African campaigns of World War II left Libya in British and French hands. All the Italian projects disappeared after the Italian defeat: Libya in the late forties experienced the beginning of the worldwide process of decolonizing , that characterized the colonies of Europe in the fifties and sixties. Once pacification had been accomplished, fascist Italy endeavored to convert Libya into an Italian province to be referred to popularly as Italy’s Fourth Shore. In 1934 Tripolitania and Cyrenaica were divided into four provinces-Tripoli, Misratah, Benghazi, and Darnah--which were formally linked as a single colony known as Libya, thus officially resurrecting the name that Diocletian had applied nearly 1,500 years earlier. Fezzan, designated as South Tripolitania, remained a military territory. A governor general, called the first consul after 1937, was in overall direction of the colony, assisted by the General Consultative Council, on which Arabs were represented. Traditional tribal councils, formerly sanctioned by the Italian administration, were abolished, and the governor general thereafter appointed all local officials. Italians held administrative posts at all levels. An accord with Britain and Egypt obtained the transfer of a corner of the Anglo-Egyptian Sudan, known as the Sarra Triangle, to Italian control in 1934. The next year, a French-Italian agreement was negotiated that relocated the 1,000-kilometer border between Libya and Chad southward about 100 kilometers across the Aouzou Strip, but this territorial concession to Italy was never ratified by the French legislature. In 1939 Libya was incorporated into metropolitan Italy. During the 1930s, impressive strides were
made in improving the country’s economic and transportation infrastructure. Italy invested capital and technology in public works projects, extension and modernization of cities, highway and railroad construction, expanded port facilities, and irrigation, but these measures were introduced to benefit the Italian-controlled modern sector of the economy. Italian development policy after World War I had called for capital-intensive “economic colonization” intended to promote the maximum exploitation of the resources available. One of the initial Italian objectives in Libya, however, had been the relief of overpopulation and unemployment in Italy through emigration to the undeveloped colony. With security established, Mussolini’s government encouraged systematic “demographic colonization”. A project initiated by Libya’s governor, Italo Balbo, brought the first 20,000 settlers to Libya in a single convoy in October 1938. More settlers followed in 1939, and by 1940 there were approximately 110,000 Italians in Libya, constituting about 12 percent of the total population. Plans envisioned an Italian colony of 500,000 settlers by the 1960s. Libya’s best land was allocated to the settlers to be brought under productive cultivation, primarily in olive groves. Settlement was directed by a state corporation, the Libyan Colonization Society, which undertook land reclamation and the building of model villages and offered a grubstake and credit facilities to the settlers it had sponsored. The Italians made modern medical care available for the first time in Libya, improved sanitary conditions in the towns, and undertook to replenish the herds and flocks that had been depleted during the war. But, although Mussolini liked to refer to the Libyans as “Muslim Italians,” little more was accomplished that directly improved the living standards of the Arab population. Summer 2011 / 21
Interview with “Ciao Italia”
Celebrity Chef Mary Ann Esposito
By: Andrew Guzaldo
ary Ann Esposito is an Italian American, and very proud of her heritage, her parents are Rosario and Louisa Galasso Saporito. Which ironically enough the name Saporitio has a meaning of palatable and savory, and Chef Mary Ann keeps that very much alive today in her culinary career! It began in 1989, when Mary Ann had suggested to her local TV station, the New Hampshire Public Television in Durham, NH, that they run a program on Italian regional foods. They loved the idea, and Ciao Italia was born. The first episode was filmed in Mary Ann’s home kitchen the theme was an Italian summer picnic. And it took one day to produce a 26-minute segment. The show was an immediate success and was picked up by PBS in its second season. Mary Ann’s husband Guy and, children Beth and Chris. They are the best taste testers for my recipes and they have always supported me in my career. People often ask me if I cook at home and I just laugh because all they would need to do is ask my family. This year marks her 22nd anniversary of production on PBS. The new season will start airing this spring, but you can catch a sneak peak at www.ciaoitalia.com. Mary Ann has written 12 books on the subject of Italian food. And has a new book coming out called, Ciao Italia Family Classics, this book will include more than 200 of her precious family recipes, and will be released in October 2011. Mary Ann’s grandmothers are both from southern Italy, and they were, both in the culinary industry. It was her Grandmother’s as well as her mother that influenced her in the culinary career, which she so proudly has chosen. She learned at a very young age, of the joy and passion of cooking. And throughout the years, she continues to use the authenticity and traditions from them in her recipes and her cookbooks, as well as her series of Ciao! Mary Ann has spent a lot of time in Italy, and over the last 22 years; has proudly 22 / Summer 2011
traveled in most of the 20 regions of Italy. She films several episodes of her series Ciao Italia, from the different regions she has visited. She finds this to be most traditional, and exciting for her viewers as well as for herself. She has a special treat, in her upcoming 21st season; she will be traveling through the beautiful region of Tuscany. There you will receive a taste of the best recipes that the regions in Tuscany, and most palatable has to offer. In this season, they will visit the famous landmarks, like the Duomo in Florence and the “wine city” of Montalcino. Mary Ann, says “that being at the source of the foods in Italy makes me aware of how deeply Italians revere and respect their food culture. They are very connected to the land, and you can see that in the freshness and flavors of their food.” Preserving and appreciating the Italian cooking heritage is very important to her. Several years ago she created the Mary Ann Esposito Foundation, with the mission to preserve authentic Italian and Italian-American experience by providing educational information and digital demonstrations for students who want to become the next generation of great Italian chefs. Readers can learn more about the foundation at www.ciaoitalia.com/foundation. Mary Ann uses her family recipes all the time! One of her favorites is her momma’s linguine with walnut and parsley sauce, this is an absolute classic. She also loves the Timballo di Melanzane Pasta pie and eggplant, this is a Sicilian recipe. These recipes, and over 3,000 others can be found at www.ciaoitalia.com , there you can even view her feature videos where Chef Mary Ann demonstrates how to prepare, and cook these delicious recipes. Mary Ann enjoys reading historical novels, however she replies, “My work is my
hobby! I love to experiment in the kitchen to come up with new things to share with Ciao Italia fans on Facebook and in the Ciao Italia Posta, which is there electronic newsletter. I also enjoy traveling to do live cooking appearances. It’s great to meet Ciao fans in person!” Mary Ann’s daughter Beth resides in Bern, Switzerland, she tries to get away from her busy schedule now and then to visit her daughter, where they usually, spend time together in Beth’s kitchen cooking, up a storm and enjoying being with each other This upbringing instilled in Mary Ann, and her deep appreciation for Italian food and culture. There are three words that sum up the definition of Mary Ann’s culinary success, Authenticity, history, and tradition. This is her signature cooking style that has made her one of America’s most loved television chefs. Chef Mary Ann Ciao Italia has had numerous appearances on other television programs such as, The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, and FOX , Martha Stewart Radio, RAI International, The Victory Garden, Simply Ming, and many others! Chef Mary Ann has worked beside world-renowned chefs like Julia Child, Todd English, Daisy Martinez, Sara Moulton, Jacques Pepin, Martin Yan, and countless others who share the same passion for cooking. Mary Ann’s participation in OSIA and NIAF are part of Mary Ann’s inspiration to create the Mary Ann Esposito Foundation. The goal of the Foundation is to continue the tradition of Italian cooking in the United States by providing scholarships to the next generation of authentic Italian chefs in the United States. Chef Mary Ann has been able to share the cooking lessons she learned as a child with audiences around the world.
Mary Ann would encourage readers to learn more about Italian regional, food and the health benefits of adopting the Mediterranean diet. She also suggested that they take the time to think about what they are cooking and where their food comes from, and to try to eat locally by supporting their local farmers markets. The health benefits of locally grown, organic produce are amazing, let alone the taste benefits!
Timballo di Melanzane e Bucatini A Drum of Eggplant and Bucatini
aking a timballo, or timpano, is an event. It becomes the moment in which ordinary ingredients like macaroni, cheese, and vegetables are transformed into an extraordinary, impressive drum of baked pasta that, when unmolded, receives a standing ovation. The region of Campania claims the timballo as its own and the recipe that follows comes from Sorrento. It calls for bucatini, a thicker cut of hollow spaghetti, which neatly nestles and holds the ingredients together. It is customary in Campania to use buffalo milk mozzarella, a cheese with a delicate texture and superb taste, but it is very perishable and not readily available. Fresh cow’s milk mozzarella can be used instead. Assembling the timballo is easy when done in stages. Make the sauce several days ahead; cube the cheese and cook the marble-size meatballs 2 days ahead. Patience is the key to the unmolding; you will get much neater wedges by allowing the timballo to cool for about 20 minutes - and the joy of tasting that first forkful will be worthy of the best drumroll.
FOR THE SAUCE
• 2 tablespoons Colavita™ Extra-Virgin Olive Oil • 1/4 cup finely chopped onions • 1 rib celery, finely chopped • 1 large carrot, finely chopped • 3 cloves garlic, minced • 5 cups chopped fresh or canned (drained) plum tomatoes (about 10 medium size) • 1/4 cup dry red wine • 1 bay leaf • 1 1/2 teaspoons fine sea salt • Freshly ground black pepper to taste Tip: Use fresh mozzarella cheese, but if it is not available, substitute pasteurized. Note: Instead of frying the meatballs, bake them on a lightly greased cookie sheet at 350ºF until nicely browned, about 20 minutes. Note: For a nice presentation, spread additional sauce over the top of the unmolded timballo and garnish with curls of Pecorino cheese.
• 3 large eggplants (each at least 11 inches long) • Salt • 1/2 cup toasted bread crumbs • FOR THE FILLING • 2 cups Colavita™ bucatini broken into thirds • 1 pound ground veal • 1 large egg, beaten • 2 tablespoons dry white wine • 2 tablespoons freshly grated Pecorino cheese • 1/2 cup toasted bread crumbs • 1 teaspoon fine sea salt • 2 tablespoons butter • 1 1/2 cups cubed fresh mozzarella (fior di latte) cheese • 1/4 cup chopped fresh Italian parsley leaves • 1/2 cup peanut oil for frying • 1/4 cup freshly grated Pecorino cheese
DIRECTIONS 1. Cut off the stems of the eggplants and discard. Slice the eggplant lengthwise into 1/4inch-thick slices. Salt and layer the eggplant slices in a colander set over a bowl. Place a large bowl of water on top of the slices to act as a weight. Let the eggplant “sweat” for at least 1 hour to remove the excess water. 2. Butter a 9 x 3 1/2-inch-deep round mold or cake pan and coat the inside evenly with the 1/2 cup bread crumbs. Shake out the excess crumbs and refrigerate the mold until ready to fill. 3. To make the sauce: In a large saucepan, heat the olive oil and cook, stirring, the onions, carrot, and celery until they soften. Add the garlic and cook, stirring, until the garlic softens. Stir in the tomatoes, red wine, and bay leaf. Cover the pan and simmer the sauce for 30 minutes. Season with salt and pepper and set aside. Remove the bay leaf before using. 4. Cook the bucatini according to the directions. Drain and transfer to a large bowl. Set aside.
5. In a medium-size bowl, combine the veal, egg, white wine, the 2 tablespoons grated Pecorino, bread crumbs, and salt. Mix gently to just combine the ingredients. Form marble-sized meatballs with your hands. 6. Heat the butter in a large sauté pan and fry the meatballs until browned on all sides. Transfer the meatballs to the bowl with the bucatini. Add the mozzarella, parsley, and 2 cups of the tomato sauce. Stir to combine the ingredients well and set aside. 7. Rinse and dry the eggplant slices. Heat the peanut oil in a large sauté pan over mediumhigh heat. Fry the eggplant slices a few at a time until they soften, about 2 minutes on each side. Drain the slices on brown paper. Use additional oil if the pan seems dry. 8. Preheat the oven to 325ºF. 9. Line the prepared mold with the eggplant slices, draping them lengthwise over the bottom and overlapping them up the sides of the mold. There should be about a 3-inch overhang over the top edges of the mold. Make sure there are no open spots and that the mold is completely lined with the slices.
10. Spoon the bucatini mixture evenly in the mold, packing it down with a wooden spoon all the way around. Fold the overhanging slices of eggplant in over the top of the mold; the mixture should be completely encased by the eggplant. 11. Spread 1/2 cup of the remaining tomato sauce over the top of the mold and sprinkle with the 1/4 cup Pecorino. Bake the timballo, uncovered, for 45 minutes. It is done when the timballo shrinks a bit along the sides and a knife will easily move along the sides. Remove the mold from the oven and loosely cover the top with a sheet of aluminum foil. Let the mold stand for 20 minutes. 12. Heat the remaining tomato sauce. Remove the foil from the timballo and run a butter knife around the inside edges to loosen it. Place a serving dish larger than the mold over the top and carefully invert it onto the dish. Cut the timballo into wedges and serve with additional sauce on the side.
Mary Ann Esposito Sum
Mid Day in Padula Marvelous Regions Of Italy
Salvatore Giunta Awarded Medal of Honor By Andrew Guzaldo
alvatore Augustine Giunta is a staff sergeant in the United States Army. He is the first living person since the Vietnam War to receive the United States military’s highest decora-tion for valor, the Medal of Honor. Giunta was cited for saving members of his squad on October 25, 2007 during the War in Afghanistan. Born in Clinton, Iowa, on January 21, 1985, in a family of Italian descent, Giunta grew up in Cedar Rapids and Hiawatha. His parents, Steven, a medical equipment technician, and Rosemary, a preschool teacher, live in Hiawatha. He has two younger siblings, Mario and Katie. Giunta attended John F. Kennedy High School in Cedar Rapids and enlisted in the Army in November 2003. He married Jennifer. President Obama awarded the Medal of Honor to Army Staff Sergeant Salvatore Giunta for his heroic actions in the Korengal Valley of Afghanistan in October 2007. “It is my privilege to present our nation’s highest military decoration, the Medal of Honor, to a soldier as humble as he is heroic: Staff Sergeant Salvatore A. Giunta,” the president said in an East Room ceremony. He went on to say that he wanted to “go off script” and point out that “I really like this guy.” “We all just get a sense of people and who they are, and when you meet Sal and you meet his family, you are just absolutely convinced that this is what America is all about,” he said. “And it just makes you proud. And so this is a joyous occasion for me -- something that I have been looking forward to.” Giunta, a 25-year-old Iowa native, was given the award for repeatedly running into enemy fire to save American lives and rescue a fellow soldier from the Taliban. “It had been as intense and violent a firefight as any soldier will experi¬ence,” Mr. Obama said. All nine of the Medals of Honor awarded previously for conduct since the end of the Vietnam War have gone to members of the military who fell in the line of duty, including three awarded by Mr. Obama. It has been almost 40 years since the award was given to someone who was not killed in action. Sergeant Giunta calls himself a “mediocre individual” a soldier who was simply performing his duty. Mr. Obama described Giunta as “a low-key guy, a humble guy, and he doesn’t seek the limelight. And he’ll tell you that he didn’t do anything special; that he was just doing his job; that any of his brothers in the unit would do the same thing.” He went on to say that while Giunta “may believe that you don’t deserve this honor,” his fellow soldiers, including a commander who compared his actions to those of World War 2 hero Audie Murphy, had recommended him for it. Murphy, Mr. Obama noted, “famously repelled an overwhelming enemy attack by himself for one simple reason: ‘They were killing my friends.’” 26 / Summer 2011
Mr. Obama said Giunta, his company and the other members of the military are shouldering more than their fair share of their burden as Americans. He lauded them for their decision to volunteer to serve their country. “In an era when it’s never been more tempting to chase personal ambition or narrow self interest, they chose the opposite,” the president said. Giunta’s actions came after an ambush by at least a dozen Taliban fighters, who fired at the American soldiers from two sides simultaneously at close range, pinning down the entire unit in an instant. He was hit twice while running into enemy fire to pull his fellow soldiers to cover, with one shot hitting his bulletproof vest and another shattering a weapon. He likely saved the life of one soldier and kept another from being taken by the Taliban. Giunta, who is now serving at a U.S. base in Italy, told said he isn’t comfortable with being called a hero. “I’m not at peace with that at all,” he said. “And com¬ing and talking about it and people wanting to shake my hand because of it, it hurts me because it’s not what I want. And to be with so many people doing so much stuff and then to be singled out - and put forward. I mean, everyone did something, someone wrote about this, and then someone else approved it. And then a story was told and handshakes were made, and then sooner or later, I’m talkin’ to the president of the United States. I don’t see how that happened.” “This is only one mo¬ment,” he added. “I don’t think I did anything that anyone else I was with wouldn’t have done. I was in a position to do it. That was what needed to be done. So that’s what I did.” Shortly after receiving the award, Giunta, his wife at his side, called to¬day’s ceremony “truly an incredible experience.” He said that although he’s the one wearing the Medal, it represents all those who have served in Iraq and Afghanistan. Giunta added that the moment was bittersweet and that he would give back the Medal in a second to have his fallen comrades back with him. During the ceremony, Mr. Obama asked the families of the two soldiers killed on the ambush, Sergeant Joshua Brennan and Specialist Hugo Mendoza -- to stand. Brennan was the soldier who Giunta kept from being taken by the Taliban, and the two were close friends. Also present and recognized at the ceremony were other members of Battle Company 2d of the 503d of the 173d Airborne Brigade.
ROY BENAVIDEZ A HERO, TANGO MIKE 5th Special Forces
Army Master Sgt. Roy P. Benavidez (center) with Defense Secretary Caspar Weinberger and President Ronald Reagan at his Medal of Honor Ceremony
aster Sergeant Roy P. Benavidez United States Army, who distinguished himself by a series of daring and extremely valorous actions on 2 May 1968 while assigned to Detachment B56, 5th Special Forces Group (Airborne), 1st Special Forces, Republic of Vietnam. On the morning of May 2, 1968, a 12-man Special Forces Reconnaissance Team was inserted by helicopters in a dense jungle area west of Loc Ninh, Vietnam to gather intelligence information about confirmed largescale enemy activity. This area was controlled and routinely patrolled by the North Vietnamese Army. Roy Perez Benavidez was born 1935-1998 in Cuero, Texas, on August 5, 1935. He was the son of a sharecropper and endured much racism in his life because of his mixed Yaqui Indian and Mexican heritage. Benavidez was orphaned as a child and raised by an uncle. He dropped out of school in the seventh grade. For a period of time in his teens, Benavidez worked as a migrant farm worker and traveled as far as Colorado to harvest sugar beets. Benavidez joined the Army in Houston, Texas, in 1955. Benavidez was first stationed at Fort Ord, California. He was then transferred to Germany, where he received parachute training. While in Germany, the letters he exchanged with childhood sweetheart Hilaria “Lala” Coy increased in intensity. When Benavidez returned to the U.S., he immediately sent his uncle, grandfather, and the local priest to ask Lala’s father for his blessing. Lala and Roy Benavidez were married on June 7, 1959, in El Campo, Texas. Benavidez was then assigned to Military Police training at Fort Gordon, Georgia. Throughout his training, Benavidez periodically got into trouble because of his stubbornness and hot temper. However,
Benavidez later credited these qualities for his success in Special Forces training at Fort Bragg, North Carolina. By the time Benavidez was ordered to Vietnam, he had risen to the rank of Staff Sergeant with the Fifth Special Forces Group, Airborne, Detachment B-56, First Special Forces. On the morning of May 2, 1968, a 12-man Special Forces team was inserted in Cambodia to observe large scale North Vietnamese troop movements and was discovered by the enemy. Most of the team members were close friends of Benavidez, who was at the Forward Operating Base in Loc Ninh, Vietnam. Three helicopters were sent to rescue the team, but were unable to land due to heavy enemy fire. When a second attempt was made to reach the stranded team, Benavidez jumped aboard one of the helicopters, armed only with a Bowie knife. As the helicopters reached the landing zone, Benavidez realized that the team members were likely too severely wounded to move to the helicopters. Benavidez ran through heavy small arms fire to the wounded soldiers, and was wounded himself in the right leg, face, and head in the process. He reorganized the team and signaled the helicopters to prepare for extraction. Despite his injuries, Benavidez carried or dragged half of the wounded men to the helicopters. He then collected the classified documents held by the now dead team leader. As he completed this task an exploding grenade in the back and shot in the stomach wounded him. At that moment, the waiting helicopter’s pilot was mortally wounded and the helicopter crashed. Benavidez rushed to collect the stunned crash survivors to form a defensive perimeter. He directed air support, ordered another extraction attempt, and was wounded again when shot in the thigh. At this point, Benavidez was losing so much blood from his face wounds that his vision became blocked. Another helicopter landed, and as Benavidez carried a wounded friend to it an enemy soldier clubbed him in the head with a rifle butt. The enemy soldier attempted to bayonet Benavidez while he was on the ground, but Benavidez grabbed the bayonet and pulled it toward him. This took the enemy soldier by surprise and enabled Benavidez to kill him, but also slashed Benavidez’s right hand and embedded the bayonet in his left arm. Benavidez was loaded onto the helicopter and taken back to base. There, the triage doctor declared him dead, but Benavidez spit at the doctor’s face as he zipped the body bag, and was taken into the hospital. He spent almost a year in hospitals recovering from his injuries.
Benavidez’s commanding officers felt that he deserved the Congressional Medal of Honor, but recommended him for a Distinguished Service Cross because they thought Benavidez would die before the lengthy application process for the Medal of Honor would award him his medal. General William C. Westmoreland at the Fort Sam Houston Hospital in San Antonio, Texas presented him with the Distinguished Service Cross for saving the lives of eight soldiers at extreme risk to his own safety. Years later, one of Benavidez’s former commanders found out that he had survived his injuries and began the process to award him the Congressional Medal of Honor. However, the eyewitnesses and paperwork necessary to upgrade the Distinguished Service Cross to a Medal of Honor were difficult to locate in the massive bureaucracy of the Army. Benavidez himself became very active in upgrading his award and enlisted the help of Texas congressmen J.J. Pickle and O.C. Fisher as well as several dedicated veterans to locate helicopter pilots and door gunners who may have witnessed the extraction. President Ronald Reagan finally awarded the Congressional Medal of Honor Benavidez on February 24, 1981, in the courtyard of the Pentagon. Benavidez had reached the rank of Master Sergeant by the time of his retirement from the Army. He settled down in El Campo to raise his three children; Noel, Yvette, and Denise. In 1983 he went to Washington D.C. again to protest the cut off of disability payments to him by the Social Security Administration. Benavidez often spoke at military bases, schools, and even runaway shelters on the importance of education. He died on November 29, 1998, and was buried at Fort Sam Houston National Cemetery in San Antonio; roughly 1,500 people attended his funeral. An elementary school in Houston and a boot camp for problem youths in Uvalde are both named in his honor. In 1999, the Army built the Master Sergeant Roy P. Benavidez Special Operations Logistics Complex at Fort Bragg, North Carolina. In 2003, the USNS Benavidez, a supply ship, was christened as part of the Navy’s Military Sealift Command. In 2001, the Hasbro toy company released the Roy P. Benavidez G.I. Joe action figure, the first G.I. Joe to portray someone of Hispanic heritage.
Summer 2011 / 27
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Question: I heard someone say that the environmental benefits of natural gas for electricity generation were overstated and that it is not as green-friendly as the industry would have us believe. What is your take on this? -- D. Montcalm, Brewster, NY
In our increasingly carbon-constrained world, natural gas (also known as methane) does keep coming up as a potentially cleaner fuel source for electricity generation than coal, currently the nation’s primary source of electrical power. Natural gas advocates argue that it generates 50 percent fewer greenhouse gases than coal when burned. And since natural gas is more widely available than ever, thanks to newer more efficient—though in some cases environmentally damaging—extraction techniques, some think it should be playing a larger role in a transition away from coal, the dirtiest of all fossil fuels. Today over 50 percent of electricity generated in the U.S. comes from coal; natural gas accounts for less than 20 percent. But scientists aren’t so sure natural gas should play any part in solving the climate crisis. A 2007 lifecycle analysis of natural gas production, distribution and consumption found that when one factors in the total emissions associated with not only the end use of natural gas but also its extraction and distribution—much of it can leak when it is pulled out of the ground and then piped to power plants and other customers—it doesn’t seem so much cleaner than coal after all. The U.S. Environmental Protection Agency (EPA) says that loose pipe fittings and intentional venting for safety purposes on natural gas lines cause annual greenhouse gas emissions rivaling that produced by 35 million cars each year. The World Bank estimates that emissions from natural gas extraction operations alone account for over a fifth of the atmosphere’s total load of climate-changing methane.
“When scientists evaluate the greenhouse gas emissions of energy sources over their full lifecycle and incorporate the methane emitted during production, the advantage of natural gas holds true only when it is burned in more modern and efficient plants,” reports Abrahm Lustgarten on the investigative news website, ProPublica. “But roughly half of the 1,600 gas-fired power plants in the United States operate at the lowest end of the efficiency spectrum.” He adds that, while the median U.S. gas-fired power plant emits 40 percent fewer greenhouse gases than a typical coal plant, some 800 inefficient plants offer only a 25 percent improvement. The fact that methane is an extremely potent greenhouse gas—the EPA says methane is 20 times more effective trapping heat in the atmosphere than carbon dioxide (CO2) —makes it even less appealing as a replacement for coal. “The problem is you build a gas plant for 40 years,” James Rogers, CEO of Duke Energy, one of the largest power companies in the U.S., told ProPublica. “That’s a long bridge. What if, with revelations around methane emissions, it turns out to be only a 10 or 20 percent reduction of carbon from coal? If that’s true, gas is not the panacea.” Rogers himself is an advocate for limiting greenhouse gas emissions. But with the Obama administration still keen on mining domestic natural gas reserves versus upping our reliance on foreign oil, natural gas will likely continue to play a role in the energy mix for some time yet.
Question: Isn’t it a waste that we buy water in plastic bottles when it is basically free out of our taps? Even health food stores, which should know better, sell it like crazy. When did Earth’s most abundant and free natural resource become a commercial ‘beverage’? -- A. Jacobs, via e-mail
Bottled water has been a big-selling commercial beverage around the world since the late 1980s. According to the World watch Institute, global bottled water consumption has more than quadrupled since 1990. Today Americans consume over 30 billion liters of water out of some 50 billion (mostly plastic) bottles every year. The Beverage Marketing Association reports that in 2008 bottled water comprised over 28 percent of the U.S. liquid refreshment beverage market. The only bottled drinks Americans consume more of are carbonated sodas like Coke and Pepsi.
aging, shipping, marketing, other expenses—and, of course, profits.
And frankly, yes, it is a ridiculous waste that we obtain so much of our drinking water this way when it is free flowing and just as good if not better for you right out of the tap. According to the Earth Policy Institute (EPI), some 2.7 million tons of petroleum-derived plastic are used to bottle water around the world every year. “Making bottles to meet Americans’ demand for bottled water requires more than 1.5 million barrels of oil annually, enough to fuel some 100,000 U.S. cars for a year,” says EPI researcher Emily Arnold. And just because we can recycle these bottles does not mean that we do: The Container Recycling Institute reports that 86 percent of plastic water bottles in the U.S. end up as garbage or litter.
“Among the ten best-selling brands, nine—Pepsi’s Aquafina, CocaCola’s Dasani, Crystal Geyser and six of seven Nestlé brands—don’t answer at least one of those questions,” reports EWG. Only Nestlé’s Pure Life Purified Water “discloses its specific geographic water source and treatment method…and offers an 800-number, website or mailing address where consumers can request a water quality test report.”
The financial costs to consumers are high, too: According to the Environmental Working Group (EWG), bottled water costs up to 1,900 times more than tap water. And the Natural Resources Defense Council (NRDC) reports that 90 percent or more of the money consumers shell out for it pays for everything but the water itself: bottling, pack30 / Summer 2011
EWG is particularly appalled at the lack of transparency by leading bottled water sellers as to the sources of their water and whether it is purified or has been tested for contaminants. According to a recent survey by the group, 18 percent of the 173 bottled waters on the U.S. market today fail to list the location of their source; a third disclose nothing about the treatment or purity of the water inside their plastic bottles.
EWG recommends that consumer resist the urge to buy bottled water and go instead for filtered tap water. “You’ll save money, drink water that’s purer than tap water and help solve the global glut of plastic bottles,” the group advises, adding that it supports stronger federal standards to enforce consumers’ right to know about what’s in their bottled water besides water. Until that day comes, concerned consumes should check out EWG’s Bottled Water Scorecard, a free website that provides information on various bottled water brands, where they originate and whether and how they are treated to remove contaminants.
“A Nap Can Make You Smarter” I
nstead of being viewed as lazy or slackers, workers who catch 40 winks in the afternoon may be gaining a bit more respect — or at least a bit more understanding. Researchers from the University of California, Berkeley, found that napping an hour can dramatically restore and boost your brain power. Amazingly, they found a nap can actually make you smarter. On the other hand, the more hours we spend awake, the more sluggish our minds become. These findings should give pause to college students who pull “all nighters” cramming for finals. The new study found this practice decreases the ability to learn by nearly 40 percent. “Sleep not only rights the wrong of prolonged wakefullness, but at a neurocognitive level, it moves you beyond where you were before you took a nap,” Matthew Walker, an assistant professor of psychology at UC Berkeley and lead investigator, said in a statement. In the study, 39 healthy young adults were divided into two groups — nap and no-nap. Both groups were given rigorous learning tasks at noon to stress the hippocampus, a region of the brain that helps store fact-based memories. Results in both groups were similar. At 2 p.m., the first group napped for 90 minutes while the no-nap group stayed awake. At 6 p.m., both groups were subjected to a new series of learning exercises. Those who napped performed markedly better and actually improved their ability to learn. Walker said researchers believe sleep is needed to clear the brain’s shortterm memory storage and make room for new information. “It’s as though the e-mail inbox in your hippocampus is full and, until you sleep and clear out those fact e-mails, you’re not going to receive any more mail. It’s just going to bounce until you sleep and move it into another folder,” Walker said.
In addition to boosting your brain power, one study showed that napping can reduce the risk of a fatal heart attack by 37 percent. Use these five tips for an effective, refreshing afternoon nap: • The best naptime is 1 p.m. until 3 p.m. when you experience a natural dip in energy. • Get comfortable. If you have a couch or comfy chair, use them, says Salary.com. Otherwise, stash a yoga mat and pillow behind your desk. • Draw the shades and wear a sleep mask to stimulate melatonin, a sleepinducing hormone, advises Body Ecology. • Your body temperature may fall during sleep, so cover yourself with a light blanket. • Set an alarm to make sure you don’t oversleep.
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In Italy olive oil always has been an integral part of the culture. But Italians also have long known of its health benefits and healing properties. Whether the problem is a case of sunburn, persistent earaches, or dry hair, Italians traditionally have turned to olive oil. Now, new research highlighting the healing qualities of extra virgin olive oil not only confirms these uses but also reveals even more beneficial effects from its use. Whether a malady is heart disease, diabetes, digestion, or age-related deterioration, olive oil has been shown to be beneficial in its prevention and treatment. In this book, The Healing Powers of Olive Oil, author Cal Orey has consulted top doctors, nutritionists, olive oil producers, and chefs, bringing together all you’ll ever need to know about the healing powers of this liquid gold and showing you how to start improving your health right away! • • • • • • • • • • • • •
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Chieli Minucci Concert Dates July 30, 2011
Huntington, NY Huntington Summer Festival of the Arts Tizer - featuring Chieli Minucci & Karen Briggs
Aug 25, 2011
Philadelphia, PA Dell East Tizer - featuring Chieli Minucci & Karen Briggs
July 6, 2011
Los Angeles, CA The Baked Potato
July 7, 2011
Walnut Creek, California Broadway Plaza
July 8, 2011
Omaha, Nebraska Omaha Jazz & Blues Festival Tizer - featuring Chieli Minucci & Karen Briggs
July 14, 2011
Port Jefferson, NY Port Jefferson Night of Music with Dharma All Stars
Vittorio Grigolo JUN 2011 - 23 JUN 2011 Milan, Italy Roméo et Juliette (Gounod) Teatro alla Scala, Milan
Oct 7, 2011
JUN 6, 9, 13, 16, 21, 23, 2011 Conductor: Yannick NezetSeguin; Soprano: Nino Machaidze
Oct 9, 2011
30 JUL 2011 - 2 AUG 2011 Orange, France Rigoletto (Verdi) Les Chorégies d’Orange, Orange
SEP 18, 21, 24, 26, 28 and OCT 1, 4, 7, 10 Director: David McVicar; Soprano: Angela Gheorghiu; Baritone: Dmitri Hvorostovsky
Oct 15, 2011
JULY 30, AUG 2, 2011 Conductor: Roberto Rizzi-Brignoli Baritone: Leo Nucci
6 NOV 2011 - 26 NOV 2011 Los Angeles, USA Roméo et Juliette (Gounod) LA Opera
18 SEP 2011 - 10 OCT 2011 London, United Kingdom Faust (Gounod) Royal Opera House, London
NOV 6, 9, 12, 17, 20, 26 2011 Conductor: Placido Domingo; Soprano: Nino Machaidze
Milford, Connecticut Daniel Street Club Chieli Minucci & Special EFX with special guest, Karen Briggs Duck, North Carolina Duck Jazz Festival Tizer - featuring Chieli Minucci & Karen Briggs Catalina Island, CA Catalina Island Jazz Festival Chieli Minucci & Special EFX
Feb 12-17, 2012
Costa Rica Jazz 19 Vacation Package Chieli Minucci ‘retreat’
Beyond DiMaggio Italian Americans in Baseball
By Andrew Guzaldo
Friday, May 27 from 6:00 pm to 9:30 pm THE ITALIAN CHICKS @ SAINT BRIGID’S CENTRE FOR THE ARTS 302 St. Patricks St. Ottawa Canada
Friday, June 10 • 7:00pm - 10:00pm THE ITALIAN CHICKS @ RIDGEFIELD PARK ELKS FUNDRAISER 19 Cedar St, Ridgefield Park, NJ More Info Help us raise funds for Ridgefield Park Co-op Nursery School for tickets email email@example.com
Sunday, June 12 • 12:00pm - 2:00pm THE ITALIAN CHICKS & PATRICIA V. DAVIS @ THE DIVA DARE TOUR NYC Club Iguana,nyc 240 W 54th St More Info Call 516- 439 -6651 For Tics
n this informative and entertaining book, Professor Lawrence Baldassaro, professor emeritus of Italian at the University of Wisconsin, informatively explores the role of Italian-Americans that have played in America’s pastime. He generously teaches us about the historical chronology of Italian Americans, and Professional baseball. From Ed Abbaticchio, who debuted in the late 1800’s, to recent players as Mike Piazza and Craig Biggio. The Professor, procures an excellent study and research in recapping their careers, as well as the out statistical topics and circumstances that were influential in making the Birthplace of Joe DiMaggio in California. He also analyzes such sociopolitical factors as how discrimination and family obligations limited the number of Italian players in the first third of the 20th century, and how the changing perceptions of Italian-Americans led to a postwar book of ballplayers whose last names ended in vowels. Professor Baldassaro brings a great deal of affection and merriment to his storytelling, whether he is replaying Cookie Lavagetto’s and Al Gionfriddo’s exploits in the 1947 World Series or exploring the sporting and cultural significance of Joe DiMaggio. This is a must read for all Italian Americans, and the baseball fans throughout the world! Professor Baldassaro, significant research in this book is dynamic, to say the least. It goes beyond baseball; it is a story of affection, as well as the suffering the Italian American sports player suffered in the early 1900’s. This stunning, book is available at all book stores throughout the USA
Summer 2011 / 33
150th Anniversary of the Unification of Italy
hundred and fifty years ago this March 17th, on the eve of the American Civil War, united Italy was proclaimed for the first time since the fall of the Roman Empire. Giuseppe Garibaldi, the man who Lincoln wanted to make a General in the Union Army, had succeeded in liberating southern Italy from the yolk of Bourbon oppression and presented his concurred territories to King Victor Emmanuel II of Savoy who accepted them in the name of his growing realm. So commenced the history of a country that has contributed immeasurably to the riches of our own nation. On Italy’s 150th anniversary as an independent state it seems an appropriate time to reflect on those contributions and on the bonds that tie Italy to Chicago. Of course Italy’s gifts to America began long before both countries were officially born when a noble sailor from the Italian maritime Republic of Genoa named Christopher Columbus opened the new world to the old world. Another Italian explorer, Amerigo Vespucci gave America its very name. Italians were already present in colonial America and it was the great Italian American political theorist Filippo Mazzei who inspired his friend Thomas Jefferson with the concept that “all men are created equal.” But it was in the late 19th and early 20th centuries when Italy gave its greatest gift to America in the form of millions of its sons and daughters who helped build the country in countless ways and who brought with them their Italian culture which renowned travel authority Rick Steves recently labeled “the richest in Europe.” America is a better place for what the Italians have brought to it since it seems that it was the destiny of Italy to provide this country with much of what we find pleasurable. As Americans we eat better and healthier thanks to the infl ence of Italian cuisine, which is consistently ranked as this country’s most popular ethnic cuisine. Americans also now drink more wine from Italy than they do from France. Italian is the very language of music and Italian American crooners have largely shaped much of the past century of pop music in this country from Frank Sinatra and Dean Martin to Madonna and Lady Gaga.
Today, even Chicago’s classical musical scene is dominated by the larger than life figure of its Italian conductor Riccardo Muti. It is fitting that Renzo Piano, another Italian, was commissioned to design the new modern wing of the Art Institute of Chicago an institution that houses much Italian art which is representative of the country whose artists have allowed it to boast more UNESCO world heritage sites than any other. A walk down North Michigan Avenue or Oak Street, past dozens of Italian retail boutiques, will also reveal America’s insatiable passion for the stylish clothes and high quality designed goods of Italy. As much as the Italians have and continue to cater to our pu suit of pleasure their contributions to the city extend to many other realms as well. We should all recall with pride that America’s first saint was Mother Frances Cabrini an Italian nun who worked and died in Chicago and that one of the city’s best loved Cardinals was Joseph Bernardin the son of Italian immigrants. Fermi Lab, arg ably Chicagoland’s premiere scientific facility, is named for “the father of the atomic age” Italian scientist Enrico Fermi who ushered in the nuclear era at the University of Chicago when he produced the first self sustaining nuclear chain reaction which was confirmed with the coded message, “The Italian Navigator has entered the new world.” Even aviation in Chicago owes a debt to the Italians as the first foreign aircraft to arrive in the city was an Italian sea plane, piloted by the trail blazing Italian aviator Francesco De Pinedo, which landed in Lake Michigan in 1927. Six years later another magnificent Italian aviator, Italo Balbo led the first mass flight of planes across the North Atlantic from Italy to Chicago’s Century of Progress Exhibition in a remarkable feat that is still fittingly honored by the city’s Balbo Drive. Today, more than half a million Italian Americans call Chicago land home. They are the worthy custodians of a culture that creates and relishes beauty in all of its forms, and sees the greatest beauty in the union of family, friends and food to form what they call La Dolce Vita-the sweet life.
Launched by “Bon Appétit” magazine the “pop- up” restaurant in the former “Hard Rock Café” in New York City.
The Pop-Up Restaurant Trend Does restaurant quality food need to be confined to the traditional restaurant model? The answer is quickly becoming no. With the influx of pop-up restaurants and roving supper clubs, the landscape of New York’s dining scene seems to be shifting. Pop-ups give temporary homes to novel ideas and unique talent that may not have the resources to plunk down capital on a permanent home.
Pop-up restaurant in Monaco, suspended a hundred feet above the bay of Monaco, which was install by the Dining Event Company.
Madrid, Pop- up Restaurant exhibited in an five story building.
Just as the pop-up restaurant scene is taking off, one of the first pop- up restaurants in Chicago
A pop-up restaurant is a temporary restaurant installation. It could be a try out for a more permanent restaurant, something more like a “food exhibit”, or a one-night stand. A good example is What Happens When, a pop-up collaboration orchestrated by John Fraser(Dovetail). The project that started as a fund-raising effort on Kickstart, a website that generates funds for pet projects and startups, has taken residency downtown for 9months and will cycle through four “movements” or scene changes, much like Park Ave Winter (Spring, Summer, Autumn). Each quarter the team re-designs not just the space, but the menu, music and lighting as well. The first movement of What Happens When was inspired by snow and the menu featured a “Hunter’s Plate” with pigs parts and bread dumplings as well as potato skins with wheat beer fondue and pickled sausage. Inspired by hunting, the second movement menu offers venison tartar with saltine crackers and salt-baked celery root with truffles and cream of wheat. The genius of the ever-changing restaurant is that it’s always new. Hard-core foodies will want to experience every movement. Bodega was a one-night only pop-up from Top Chef alum Dale Talde. Staged in a space on the Bowery, Bodega was a project that culminated from a “why not try it out” concept into a full-fledged food frenzy. With a makeshift kitchen outfitted with immersion circulators and a crew of Dale’s kitchen buddies, the restaurant turned out a multi-course meal to an invite-only crowd. Highlights included a rack of venison with buttermilk crumble and milk-style ramen with pork belly. The pop-up was so successful that the team hopes to turn out a longer run. And then, there’s the Supper Club, which is usually run out of people’s homes and often invite-only or word of mouth events. Tongue in cheek names like Y-I-EAT-N and Midnight Brunch are indicative of the target audiences for these niche-eating experiences. The Whisk & Ladle is a long-running club that’s hosted once a month in a large apartment in Williamsburg. The organizers put together an elaborate dinner menu with plated courses and paired beverages. A recent meal started with salad topped with homemade charcuterie (by a neighbor in the building) followed by risotto topped with pork loin along with Turley wines. (It’s a large undertaking for a group with full-time day jobs.) The Noble Rot is a traveling wine saloon and a wine nerd’s answer to the supper club. Founded and run by Johnny Cigar and Brian Quinn, a couple of self-proclaimed wine aficionados in three-piece-suits, their events are thematic and unusually dramatic. One month might be a tasting of sparkling wines, the next a journey into the world of sherry. Like a wine bar without the bar, they allow you to sample wines that you probably haven’t heard of and perhaps wouldn’t pick out at your local shop.
CUSINE NEWS 36 / Summer 2011
2010 - 2011 national italian restaurant guide Email us for info on
CHICAGO, IL 3 Olives Restaurant / Twist Lounge 8318 W. Lawrence Ave. Norridge, IL 60706 Phone: (708) 452-1545 Agostino’s Ristorante 2817 N Harlem Ave, Chicago, IL agostinogustofino.com (773) 745-6464 Amalfi Ristorante 298 Glen Ellyn Rd. Bloomingdale, IL 630-893-9222 Capri Ristorante Italiano, Inc. 1238 W. Ogden Ave. Naperville, IL 60563 Phone: (630) 778-7373 Custom House 500 S. Dearborn St. Chicago, IL 60605 Phone: (312) 523-0200 Gioacchino’s Ristorante & Pizzeria 5201 St. Charles Rd. Bellwood, IL 60104 Phone: (708) 544-0380
Via Carducci 1419 W. Fullerton Chicago, IL 60614 773-665-1981
Trattoria Milano Italian 336 9TH St. N Naples, FL 34102 Phone: (239) 643-2030
Mescolanza 2221 Clement St. San Francisco, CA 94121 Phone: (415) 668-2221
Vince’s Italian Restaurant 4747 N. Harlem Ave. Chicago, IL 60634 Phone: (708) 867-7770
NEW YORK, NY
Puccini & Pinetti 129 Ellis St. San Francisco, CA 94102 Phone: (415) 392-5500
Cafe Zalute & Bar 9501 W. Devon Rosemont, Il Phone: (847) 685-0206 BOSTON, MA Bacco Ristorante & Bar 107 Salem St. Boston, MA 02113 Phone: (617) 624-0454 Fiorella’s 187 North St. Newton, MA 02460 Phone: (617) 969-9990 Sorento’s Italian Gourmet 86 Peterborough St. Boston, Ma, 02215 Phone: (617) 424-7070 MILWAUKEE, WI
La Piazza 410 Circle Ave., Forest Park, IL Phone: (708) 366-4010 www.piazzacafe.com
Alioto’s 3041 N. Mayfair Rd. Milwaukee, WI 53222 Phone: (414) 476-6900
Osteria via Stato 620 N. State St. Chicago, IL 60610 Phone: (312) 642-8450
Buca di Beppo 1233 N. Van Buren St. Milwaukee, WI 53202 Phone: (414) 224-8672
Ristorante Al Teatro 1227 W. 18th Street Chicago, IL 60608 (312) 784-9100
Carini’s La Conca D’oro 3468 N. Oakland Ave. Milwaukee, WI 53211 Phone: (414) 963-9623
Spacca Napoli Pizzeria 1769 W. Sunnyside Ave. Chicago, IL 60640 Phone: (773) 878-2420
Venuti’s Ristorante & Banquets 2251 W. Lake St. Addison, IL 60101 Phone: (630) 376-1500
Stars Restaurant Review Rating!
Trattoria Milano Italian 336 Tamiami Trail N Naples, FL 34102 Phone: (239) 645-2030 Bellagio of Naples 492 Bayfront Pl. Naples, FL 34102 Phone: (239) 430-7020
Locanda Verde 377 Greenwich St (corner of N.Moore and Greenwich) New York, NY 10013 Phone: (212) 925-3797 Osteria Del Circo 120W. 55th St. New York, NY Phone: (212) 265-3636 Tarry Lodge 18 Mills St. Port Chester, NY 10573 Phone: (914) 939-3111 Carmine’s 2450 Broadway New York, NY 10024 Phone: (212) 362-2200 Massimo al Ponte Vecchio 206 Thompson St. New York, NY 10012 Phone: (212) 228-7701 PHILADELPHIA, PA Dante & Luigi’s 762 S. 10th St. Philadelphia, PA 19147 Phone: (215) 922-9501 Dolce` 241 Chestnut St. Philadelphia, PA 19106 Phone: (215) 238-9983 Mama Yolanda’s Italian Restaurant 746 S. 8TH St. Philadelphia, PA 19147 Phone: (215) 592-0195 Mio Sogno Italian Restaurant 2650 S. 15TH St. Philadelphia, PA 19145 Phone: (215) 467-3317 SAN FRANCISCO, CA
Ristorante Umbria 198 2nd St. San Francisco, CA 94105 Phone: (415) 546-6985 ST. LOUIS, MO Favazza’s 5201 Southwest Ave. St. Louis, MO 63139 Phone: (314) 772-4454 John Mineo’s Italian 13490 Clayton Rd. St. Louis, MO 63131 Phone: (314) 434-5244 Modesto Tapas Bar & Restaurant 5257 Shaw Ave. St. Louis, MO 63110 Phone: (314) 772-8272 Tony’s Restaurant 410 Market St. St. Louis, MO 63102 Phone: (314) 231-7007 Concetta’s Italian Restaurant 600 S. 5th St. St. Charles, MO 63301 Phone: (636) 946-2468 Ricardo’s Italian Cafe 1931 Park Ave. St. Louis, MO 63104 Phone: (314) 421-4833 Carrabba’s Italian Grill 10923 Olive Blvd. Creve Coeur, MO 63141 Phone: (314) 872-3241 The Old Spaghetti Factory 727 N. First St. St. Louis, MO 63102 Phone: (314) 621-0276
Kuleto’s 221 Powell St. San Francisco, CA 94102 Phone: (415) 397-7720
Contact Us For Rates To Be Listed In Our National Restaurant Guide
Summer 2011 / 37
The former Cheers star — who has been struggling with the tricky routines she has had to perform over the past few weeks on the celebrity dancing show –and her professional partnerMaksim Chmerkovskiy enlisted the help of the legendary Saturday Night Fever actor, who named himself the ‘Dance Doctor’. Advising the duo to release their “romantic tension”, John then told the 60-year-old actress she needed to reassess her footwear choices, after her high heels flew off midwaltz during her last performance on April 11. “Let’s try a sneaker. I suggest perhaps a high-top,” he said. However, dancing guru John’s visit to Kirstie during rehearsals definitely seemed to improve her confidence levels. “Last week we survived, but I don’t want anyone to have any doubts: I’m in this to win
JOHN Travolta has been called in to assist Kirstie Alley with her Dancing With the Stars moves
this,” she said. “I want to be the frontrunner!” Before performing her raunchy foxtrot to Lenny Kravtiz’s American Woman on the show last night, Kirstie admitted she was hoping to “create magic” following her visit from ‘The Dance Doctor’ John. “Now that we’ve had a session with ‘The Dance Doctor’, the bad juju is gone and with this dance, we’re going to create magic,” she said. Earning a score of 23 out of a possible 30 for the routine, judge Carrie Ann Inaba praised the duo for their “bold, ambitious and borderline crazy” take on the foxtrot. “That was a different take on a foxtrot, but it absolutely suited you. It was bold, it was ambitious, it was a little borderline crazy! You did it – it was magical and I think it was your best dance ever!” Carrie said.
Nicolase Cage has returned to work following his arrest in the early hours of Saturday morning The Oscar-winning actor — who was detained for domestic abuse, disturbing the peace and public intoxication after allegedly pushing wife Alice Kim — was said to be “extremely professional” when he arrived on the set of Medallion in New Orleans today, and is “ready” to get back to his job. “He is always extremely professional. He is never late, no tantrums,” a source said. “He is a dedicated actor when he is at work and I don’t think people would hire him so much if he wasn’t. He’s in fine shape and ready to work.” The source added Nicolas was “very excited” about working on some big stunts for the movie — which tells the story of a former
thief who is searching for his missing daughter — in the coming week. The 47-year-old star was “screaming” in the street following the incident, which was caused when he became confused as to which house he was renting in the French Quarter of the city. Local barman Peter Bennett — who lives near the properties — said. “Apparently he had mistaken the house of my neighbors for the other house up the block that he is actually renting. His wife was trying to persuade him from disturbing the elderly couple who do in fact live in that house. “He was running around and screaming in the street.”
Leonardo DiCaprio and Bar Refaeli have reportedly split up The Inception star and the Israeli-born supermodel — who have been dating for over five years — ended their relationship last week after they both realised neither of them are ready to settle down.
last year. Leonardo, 36, has previously admitted he is unsure if he will ever marry because seeing other people’s failed unions has put him off tying the knot.
“It was amicable, they’re still friends and they are still talking. They just grew apart and went their separate ways,” a source said.
“I don’t know whether I’ll ever get married. I’ve seen too many supposedly happy marriages go down. I’ve been as shocked as anyone,” he said.
“Neither are ready to settle down, and both have busy careers that have been taking them in different directions.” This is not the first time Leonardo and 25year-old Bar have called time on their relationship, they split for six months in 2009 after dating for four years before reuniting
38 / Summer 2011
“No one can look at the marriages of other people and make a judgement. I don’t know the private lives o the actors I work with. I just know if they are good actors or good directors.”
EVA Longoria is to serve as this year’s grand marshal of the Texas Cavaliers River Parade during San Antonio’s Fiesta, the biggest event of the Alamo City’s social calendar. Around 250,000 people are expected to watch decorated barges from the banks of the San Antonio River downtown. Longoria — famous for her role in Desperate Housewives — told the San Antonio ExpressNews that she “applauds them for taking the tradition and combining it with a philanthropic effort like children’s charities.” The proceeds from the parade will go to over 40 charities, including Longoria’s own Eva’s Heroes. Meanwhile, Eva — who recently finalized her divorce from husbandTony Parker —
“Desperate Housewives Actress Eva Longoria lined up to serve as Grand Marshal for SA River Parade! has been spending time with Eduardo Cruz, a Spanish pop star and Penelope Cruz’s 25year-old brother. The rumored new couples were “flirty” last month at a cabaret show in Hollywood, according to People magazine. “They seemed to have a good time,” a source said. “They even held hands for a brief moment.” “Eva definitely seems to have moved on from her sad divorce drama,” a source from the Housewives set told People..
Teen Stars need to Follow their own path Says Milano: ACTRESS Alyssa Milano isn’t prepared to offer advice to today’s young stars The star — whose childhood role as Samantha Micelli in the sitcom Who’s the Boss? made her famous — says kids in Hollywood need to follow their own path to be happy. “I don’t really have any advice because I feel like everyone’s on their own path,” she told Parade magazine. “But I will say, in my experience, that to be in a business at a young age is hard in the best of circumstances, and I had the best of circumstances. “My family is amazing and we’re all close and we have been forever. And I think that is basically the thing that saved me from going down the wrong path. But I don’t think that’s unlike what any kid goes through as they’re
growing up. But this business sort of magnifies whatever you would have turned into. “I think that they’re people who struggled as child actors that would have struggled no matter what they chose to do in life.” Milano, 37, also insists she won’t be appearing on a reality TV show. “If there were ever a reality show about my life, it would be pretty boring,” she said. “Twitter is sort of my reality show version of me. Reality TV has a demystifying element that scares me. “The fun part of being in this business for me is about escaping and being able to portray different people.”
Hayden is Happy to Wave Goodbye to Heroes Series, and begins her career in Hollywood The sexy star — who shot to fame playing a high school cheerleader in the supernatural show — says her four year stint on the program laid crucial foundations for her future career as an actress, but is glad to embark on new projects now. “I was 16 when Heroes started, so I grew up on that show. It was my family, and I spent a good chunk of my life there. Those years [between 16 and 20] are the ones where you really change as a person and come into your own,” Panettiere told USA Today. “It’s not that I look down on it. When you can play younger longer, that’s a good thing. But having been on a show for four years where I played a high school girl who had this cheerleader, all-American image, as an actor it was so exciting to play something different. For now I’m happy to
spread my wings as wide as I can. “Having been on Heroes and having died in as many ways as humanly possible, handcuffs are not very strange to wear. And anyway, you can get yourself out of them pretty easily. “When I was in Italy filming Amanda Knox, my best friend was with me and we watched some horror movie. I was very well behaved in my bed until 3 o’clock in the morning. Then I tiptoed into her room and asked, ‘Can I sleep with you?’ I love scaring myself, but…’” Hayden recently gushed about her towering boyfriend Wladimir Klitschko! The actress recalled her first encounter with the heavyweight boxer during an interview with Regis Philbin and Kelly Ripa. Hayden and Wladimir met at the launch party of a coffee-table book. “I said, ‘You’re huge!’ Summer 2011 / 39
Lou Martini Jr.,
His Love and Passion for acting!
Never let it be said that Lou Martini Jr. started at the bottom and worked his way up… this New York born actor started at the very top in the bible of crime films, “The Godfather” and then in later years had a recurring role on HBO’S sensational Sopranos. He was only a boy when he got his role in the Godfather as one of the grandkids in the ominous family of Vito Corleone . Lou’s dad, an accomplished actor in his own right, Lou Martini Sr. was signed on to play the infamous role of Luca Brasi. Unfortunately, during the making of the film Lou Sr. was stricken with a serious illness and was forced to quit the film, but young Lou Jr. was able to finish his role and become a part of movie history, “Well, if you’re a kid and you want to be an actor… starting out in a film that would become a world wide classic is not too shabby.” Martini’s promising acting career was put on hold while he attended college. However, after graduating from the university of Houston, he decided his true love was acting and returned to New York to pick up where he left off. Martini performed in countless Broadway plays and his television credits include numerous appearances on NBC’s “Law & Order,” “Criminal Intent” and “Special Victims Unit.” Lou has also been seen in Sydney Lumet’s critically acclaimed “100 Centre Street,” NBC’s “As the World Turns” and “Late Night with Conan O’Brien.” Lou became America’s favorite doorman on the “E” Television network’s smash hit “Gastineau Girls.” With writeups in such magazines as “New York,” Lou has garnered much publicity and fanfare. Lou Martini Jr. has been called, “One of the hardest working actors in New York”, and for a very good reason. Lou was a regular in the most watched series on television, HBO’s “The Sopranos” as the recurring character, Anthony Infante, with his roles in the two most popular crime stories ever made it’s not surprising that most fans think of actors that play these roles as alike as ripples in a stream. However, when an actor with the talent of Lou Martini Jr. takes on a role, such as the part of Anthony Infante, he does so after honing his acting skills on hundreds of diverse roles. Such as his Broadway role of “Charlie,” the manager of Mario Lanza in his life story “Be My Love.” And the vampire movie “Seekers” and the black comedy, “The Parlor”, co-starring with James Wilder and Gordon Klapp, “Tony n Tina’s Wedding” with Mila Kunis. Lou’s latest DVD releases include “Season of the Hunted” co-starring with Muse Watson, “Prince Charming” with Christina Appelgate and the indie cult favorite, “Dummy” with Adrian Brody. For a young man Lou Martini Jr. has acquired a long list of credits, many Actors twice his age 40 / Summer 2011
have not amassed so many acting roles and credits. They say if you want something done... give it to a busy man to do it! So that’s what I’m doing. I’m asking a very busy Lou Martini Jr. to give me a few minutes of his time to and answer some questions for this month’s column.
going to school everyday, I’m always watching, listening, and learning new things on the set everyday. I have now done some producing, coaching and directing myself, and I really enjoy it but I am and will always be an actor first and foremost, I take my hat off to such producers as Scorcesse, Frankenheimer Sidney Lumet, oh gosh and the list goes on. I did have the honor of working with Sidney Lumet, before and it was a great experience to say the least.
Ciao Lou! First let me thank you for taking the time for this interview. You have many; fans in the Italian American community and our readers will enjoy reading your answers and learning more about you.
Q: Have you ever had a home on the West Coast or do you live full time in New York?
Lou: I lived on the West Coast for a while, however I always find myself coming back home. Although there’s more work out in LA, I just need Q: Lou, as an actor you have worked with the that energy you can only get right here in New best in the business. Is there anyone you would York my home like to work with in the future that you have not worked with, as of yet? Or is there a star that you Q: Lou, who would you like to see receive the Oscar this year for best actor , actress and best film? would very much like to work with again. Lou: Can I be more obvious than saying Al Lou: Wow, you are putting me on a spot, there Pacino, is the most versatile, talented actor since are so many wonderful all around. If I had to vote Brando, in my opinion. And I have had the plea- on one, I would have to go with James Franco for sure of meeting Al but have not worked with him “127” and Annette Bening for “The Kids Are as of yet-and Ido mean yet, one of my aspirations Alright,” James Franco, kept you riveted to the when I started acting again was to play one of my screen even though he’s basically under a rock idols, Elvis Presley which I did get the chance for an hour and a half. Pulling for the other pro, to do in the fall of 2010, in a campy horror film Annette Bening wonderful performance by a great called “Won Ton Baby”. It was quite an experi- actress. I also like “The Fighter” for best film. Best ence for me, and will soon be out in DVD format. ensemble acting you’ll ever see Melissa Leo and The other was to work with Al Pacino so I’m half Christian Bales performances were the two best of way there. I am also looking into the prospect of the year in -supporting or a lead role. But again, that’s my opinion, will have to wait and see. doing something with, Christian Bale Q: You started your acting career when you were Q: Being Italian, I know you must have a favorjust a boy, what put the acting bug in your ear at ite Italian dish. What is it and can you prepare it yourself? such an early age? Lou: It was all around me. My father, my uncle, my cousin, and close friends, they were all in the business. When my father worked, he always looked to get everybody in the family involved. Either I was working myself or just hanging around the set, with my dad. I loved being around that atmosphere; it amazed me then and now. I met stars through my father such as Red Skelton, Dean Martin, Red Buttons, and many more. The list of names that my dad knew could go on forever, and half of them became my friends when I was young! Q: Most of us grew up watching our favorite actors on the big movie screen, for me it was Burt Lancaster and Anna Magnani. Did you have a favorite movie idol when you were a kid ? Lou: As I mentioned earlier, Elvis, Dean Martin, and Al Pacino of course. Also I really admired such actors as Robert Mitchum, I was just a kid but I never forgot the tough guy actors. Q: Lou, did you study filmmaking? And do you have a favorite film director? Lou: I went through a number of acting studies, however none as rigorous as filmmaking. With all the work I’ve done over the last 40 years, it’s like
Lou: Favorite Italian dish is anything I can get my hands on at my favorite Italian restaurant. Here in NY it’s Patsys. I love the shrimp fa’ diavalo. And as far as my cooking, I can barely boil water. So I prefer to stick what I know best Acting, in hopes to make the Italian Americans proud. Q: Lou, thank you for your time, and your fun and thoughtful answers. Your many fans will be watching for you on stage, screen and television! Lou Martini Jr. Can be seen in several new upcoming movie projects, “Under The Rainbow” to be released early next year. He will also be appearing in numerous TV appearances on “Damages” and “White Collar”. Lou starred in “LBS.” Synopsis of Obesity and other addictions, and was nominated for an IFC Spirit award which is the third biggest award after the Oscars, and Golden Globes, Lou is quite proud such an accomplishment. Another one of his honors was to MC the Dean Martin Festival in his hometown of Steubenville Ohio. This is a yearly Festival that is celebrated every June for charity. Lastly. Lou was also the only actor to appear, in both the Sopranos and The Godfather!
Reps. Manzullo, Ryan Launch 2011 Manufacturing Caucus Bipartisan House Caucus will help employers put Americans back to work U.S. Reps. Don Manzullo (R-Ill.) and Tim Ryan (D-Ohio) have renewed their mission to strengthen U.S. manufacturing and help employers put Americans back to work by re-establishing the bipartisan House Manufacturing Caucus for the 112th Congress. Co-chairs Manzullo and Ryan, who co-founded the Caucus in 2003, are focused on enhancing the productivity, capacity, and competitiveness of American manufacturing. More than 70 Members of Congress have already joined the House Manufacturing Caucus, and membership continues to climb. “The House Manufacturing Caucus will continue to focus on educating Members of Congress on the challenges American manufacturers face daily and supporting legislation that can make U.S. manufacturers more competitive and create jobs,” Manzullo said. “Even though Congressman Ryan and I have sometimes voted differently on issues affecting our nation’s trade policies, we agree that U.S. manufacturing is still under siege at home and abroad and we have come together to champion the necessity for a strong manufacturing sector in America. We are excited about the new members who have joined our cause and we look forward to carrying on our mission to strengthen manufacturing in America.” Manufacturing has historically contributed more than 60 percent of U.S. exports – or about $50 billion a month – and multiplied every dollar spent into an additional $1.37 in economic activity, greater than other sectors. Americans have a long history of harnessing manufacturing to push the boundaries of science, technology and commerce. “I am proud to be co-chair of a caucus that is addressing the needs of America’s workers. We will not sit by as a crucial sector of our economy is allowed to decay. I join with Congressman Manzullo on this caucus because of the critical role our manufacturing sector plays in our economy and national security,” Rep. Ryan said. “In addition to organizing national manufacturing interests, the caucus will hold meetings and roundtable discussions in Congress and around the country to highlight the importance of manufacturing in America.” Manufacturers face unbalanced global competition, inadequate enforcement of existing trade laws, rising costs and the constricted availability of capital. The House Manufacturing Caucus will host discussions with industry experts, disseminate information, and provide resources so that Members and their staff can learn about the opportunities and challenges facing America’s manufacturing sectors. The Caucus will also aim to provide Members with information to help constituents and spur job creation in manufacturing and associated industries
Manzullo to Focus on Boosting US Economy, Helping Create Jobs with 2011 Subcommittees
Congressman Don Manzullo (R-Egan) has been appointed to serve on five important House subcommittees that will allow him to continue his mission to bolster the U.S. economy and strengthen manufacturing to help employers put Americans back to work. The following subcommittees are under the jurisdiction of the House Financial Services Committee and House Foreign Affairs Committee: FOREIGN AFFAIRS COMMITTEE • Subcommittee on Asia and the Pacific, Chairman – As Chairman of this subcommittee, Manzullo will focus his efforts on economic issues to level the playing field for American manufacturers competing in the global marketplace, especially with China. The Asia-Pacific region accounts for more than 40 percent of world population, over 50 percent of world trade, and 60 percent of the world’s gross domestic product. Manzullo will hold hearings on China’s illegal trade policies, details on the US-Korea Free Trade Agreement, North Korea’s recent aggression, and other issues involving Japan, Australia, and the other nations in the Pacific Rim. • Subcommittee on the Middle East and South Asia – A geographic extension of Asia and the Pacific, this subcommittee will address ongoing economic and security issues with India, Egypt, Israel and Pakistan as well as our diplomatic and military operations in Afghanistan and Iraq. FINANCIAL SERVICES COMMITTEE • Subcommittee on Capital Markets and Government-Sponsored Enterprises -- this subcommittee has jurisdiction over Wall Street and will the Dodd-Frank financial reform bill make pursuing reforms to mortgage giants Fannie Mae/Freddie Mac as well as examining the many changes in 2010. • Subcommittee on Financial Institutions and Consumer Credit – this subcommittee has oversight of the Federal Reserve, FDIC, Office of the Comptroller of the Currency, and the National Credit Union Administration. Issues for 2011 will include the interchange proposal, examination of the Dodd-Frank “too big to fail” resolution authority, and the new CONSUMER FINANCIAL PROTECTION BUREAU. • Subcommittee on International Monetary Policy & Trade – this subcommittee will examine exchange rates and global competitiveness, including Chinese currency manipulation. The subcommittee also has oversight of the World Bank, the International Monetary Fund, international financial organizations, and Dodd-Frank’s new regulations on conflict minerals. The subcommittee also has legislative jurisdiction over the Export Import Bank, which provides critical trade financing for US manufacturers to sell to overseas markets, that is up for reauthorization this year. “The people I represent in northern Illinois and throughout our great country are still suffering through this difficult economy and are in need of jobs more than anything else,” Manzullo said. “I am honored and thankful to be appointed to these important subcommittees that will allow me to continue my mission to strengthen U.S. manufacturing, kickstart our economy and put Americans back to work.”
Summer 2011 / 41
Vittorio Grigolo Il Tenore Italiano Veste I Panni Di Roméo Alla Scala Di Milano Di Luisa DeSalvo
essuno potrebbe mai riuscire a disegnarlo. Il volto di Romeo, ovviamente. Sta nella fantasia di chiunque.
Noi lo abbiamo incontrato in occasione del Rigoletto diretto da Nello Santi a Zurigo: una città che nella sua vita è anche una tappa fatta di tanti amici e importanti successi. Procede così la maratona di Vittorio Grigolo verso il podio, dove siedono con irrequietezza i più grandi cantanti del momento. Fortunatamente non si tratta di una corsa perchè il giovane tenore, non avendo fretta di raggiungere qualcosa o di arrivare in qualche luogo, possiede l’acume e il talento per poter scegliere il “suo” repertorio, per-seguirlo, perfezionarlo fino a dominarlo con il vigore sensuale dell’interpretazione scenica e l’immacolato controllo della voce. E’ più facile rimanere sul podio se si arriva senza spaccarsi la voce, la testa e il cuore. Beni preziosi per Vittorio, dei quali sa prendersi cura con costanza e tenacia. Sono trascorsi alcuni anni dal suo primo debutto alla Scala nel 2000 per il concerto inaugurale verdiano, per quello di Riccardo Muti e dal suo ritorno ancora nel 2008 per Gianni Schicchi. Anni che hanno dato il tempo all’Italia di cambiare e, purtroppo, non sempre in meglio. Soprattutto la cultura e ancor di più la lirica hanno risentito di un voluto e veloce andamento verso il basso non solo del senso morale, ma anche civico del nostro vivere e delle nostre vite. A giugno Vittorio Grigolo canterà nel Roméo et Juliette di Gounod, diretto da Yannick Nezet-Seguin alla Scala di Milano, in quel tempio dell’Opera che ha visto per tre secoli scrosci di applausi del pubblico mischiarsi agli scrosci di lacrime dei cantanti: stesse ragioni, stesse emozioni. Per riuscire ad immaginare il risultato di questo nuovo allestimento di Bartlett Sher, la cui prima è prevista per il 6 giugno, proviamo a mettere insieme alcuni elementi caratterizzati dall’attitudine alla perfezione: una delle opere simbolo del drame-lyrique, uno dei teatri più famosi, uno dei registi più premiati, uno dei direttori più internazionali, una delle orchestre più impeccabili, uno dei tenori più amati e uno dei soprani più ammirati. Abbiamo chiesto a Vittorio cosa succede tra il prima e il dopo… D. Come ti stai preparando al ruolo? C’è qualcosa che stai facendo o non facendo rispetto agli altri debutti? R. Ci metto tutto me stesso corpo ed anima, come al solito. Le difficoltà tecniche non sono poche ma quando queste vengono superate attraverso la maturazione dell’intero ruolo, ci si libera nel corpo e si da spazio alla vera arte, alla trasmigrazione dell’anima musicale, al passaggio tra reale e soprannaturale...quello che trasforma lo studio in arte. Di solito preparo tutti i miei ruoli allo stesso modo. Se posso cerco di studiarli per circa un mese 3-4 mesi prima del debutto. Poi li lascio andare…per riprenderli nuovamente il mese precedente le prove. Questo modo di procedere mi da il tempo di far maturare l’opera da sola. Perfino quando non si canta essa continua a progredire, nel sonno, durante il giorno...anche se non me ne accorgo. Così funziona per me. E’ incredibile: quando la riprendo dopo due mesi, invece di averla dimenticata sembra essere contrariamente maturata! Guardo anche film, ovviamente mi documento sui personaggi e su ciò che caratterizza un ruolo, la provenienza, la famiglia...tutti colori e sfumature di esperienze di vita che andranno ad arricchire la voce in primis e l’esecuzione finale dopo. D. La tua Juliette sarà Nino Machaidze, con la quale hai già cantato proprio alla Scala in occasione di un Gianni Schicchi diretto da Riccardo Chailly. Due belli, fortunatamente anche bravi. Cosa ti aspetti dalla tua partner? 42 / Summer 2011
R. Dalla mia partner mi aspetto tutto...voglio tutto...mi piace scambiare le energie totalmente e sentire che queste fluiscono da corpo a corpo tornando indietro come un’onda. Abbiamo avuto già un passato lavorativo insieme, ma mai così coinvolgente come nell’interpretazione di questi due ruoli. Ci sarà molta carne al fuoco e diversi stati d’animo da sviluppare insieme. Speriamo maturino e si cucinino al punto giusto. Essere ed avere le physique du role aiuta non solo noi stessi in termini di credibilità, ma anche coloro che avranno il piacere di vivere questa meravigliosa favola d’amore mai tramontata e sempre attualissima. Poi ovviamente quando si debutta un ruolo è inevitabile cercare il supporto energetico in palcoscenico... bisogna aiutarsi...sempre, affinché tutto sia vero, reale, anche se nella finzione scenica. D. Tra i mostri sacri che hanno meglio interpretato Romeo chi prediligi o a chi ti ispiri? Patti, Melba, Thill, Gigli, Corelli o Alfredo Kraus che grazie ai suoi successi memorabili ha reso possibile la ripresa dell’opera dopo un periodo di appannamento? R. Tutti grandi nomi di una storia senza pari. Spero di poter scrivere almeno un pezzetto della mia, che di sicuro già sto scrivendo perchè il ruolo mi piace moltissimo e mi regala emozioni meravigliose. Non saprei chi scegliere, sono tutti interpreti grandiosi. D. Gounod compose il suo Roméo et Juliette sotto l’effetto di un furore creativo che spesso lo divorava. Si dice fosse schizofrenico. Senza arrivare alla schizofrenia, anche tu canti meglio sotto l’effetto di certo furore creativo? R. Credo proprio che ora non divori solo lui ma anche noi nell’eseguire un tale capolavoro. Magari tutti gli schizofrenici potessero fraseggiare con tanta semplicità! Ovviamente Il furore creativo è utile, l’ispirazione deve arrivare da ogni cosa che serve per poterci esaltare e spingerci a fare cose mai fatte prima, a rischiare e a metterci in gioco con tutto: furore, passione…ebbrezza! D. Roméo si innamora di Juliette con un coup de fou? Quanto conta il colpo di fulmine nella tua vita? In amore, nel lavoro, negli acquisti, ecc… R. Devo ammettere che vivo tutto di getto...qualunque cosa per me è un coup de fou. Non ragiono mai più di tanto su acquisti, su decisioni. Solo sulla musica mi soffermo…strano no? D. Considerato il tema della fugacità proposta nell’Opera, secondo te la gioia ha il tempo contato? R. Tempus fugit! Non solo la felicità corre via, ma va rincorsa sempre. E quando si raggiunge, la si deve lasciare andare per poi essere di nuovo felici quando la si riafferra. Mai dare tutto per scontato e quanto è bello essere sempre in gioco... D. Con quale vestito ti trovi più a tuo agio: in quello della drammaturgia pura di Verdi o in quello più lirico di Gounod? R. Entrambi mi danno il pane quotidiano e ad entrambi dovrei fare un monumento o accendere un cero ogni giorno della mia vita. Mi sento a mio agio con tutti e due anche se la facilità che trovo nel repertorio francese, e specialmente in questa opera, mi rende ancor più fan di Gounod di quanto non lo fossi stato prima con Faust, altro grande ruolo che amo.
D. Rispetto al dramma di Shakespeare uno dei cambiamenti più forti è alla fine dell’opera: Gounod preferisce tagliare la scena di riconciliazione tra i Capuleti e i Montecchi, lasciando da soli i protagonisti, quasi già proiettati in un mondo dell’aldilà dove si ritroveranno. Secondo te è possibile una vita ultraterrena? R. Certo...la fede è un mistero. Si dice che si possiede dalla nascita. Io credo nell’aldilà perché penso che sia troppo effimero sapere che tutto intorno è già finito. Viviamo circondati d’infinito, essendo pur finiti… che depressione se fosse davvero così. Il fatto di lasciare Romeo e Juliette da soli rafforza il dramma e la tragedia, in questo caso melodrammatica. Shakespeare al contrario include il dramma familiare più sulla società, pur sempre incantevole, che sull’individuo. D. Come si sarebbe potuto salvare Romeo? Rischiando meno nel suo amore per Giulietta o nella sua amicizia per Mercuzio? Cosa lo ha portato alla morte? R. L’estremo, tutto ciò che va oltre, ci può portare a gesti dai quali non si può tornare indietro. In questo caso si tratta di estremo amore, estrema amicizia, estrema sensibilità, che in un mondo dove non sono riconosciuti vuol dire Morte. D. Quale parte vocale e scenica di Romeo ritieni irrinunciabile per la riuscita dell’Opera? R. Non taglierei nulla. Tutte le parti, ogni nota è al suo posto...al posto giusto! forse alcune ripetizioni con il coro, ma nessuna parte solistica scoperta. D. Quale messaggio al nuovo Ministro della Cultura della nostra Italia da un tenore che della musica ne ha fatta passione e ragione di vita? R. Chiederei di sostenere di più questa cultura tutta Italiana, ma anche ogni arte correlata all’Opera: la musica in generale, i corpi di ballo e tutti gli artisti e musicisti che con gioia si dedicano anima e corpo all’arte, che difficilmente paga. Basta con la fuga dei talenti.
Summer 2011 / 43
A long time coming: Sarasota artist, By Susan Rife
ook closely at “The Bathers,” a large oil-and-casein on board painting by Jon Corbino, hanging in Gallery 21 at the John and Mable Ringling Museum of Art, and you begin to notice odd things. On the left side of a group of beachside bathers, a bare leg attaches to a figure that is otherwise clothed; an outline of a pantleg and boot can be seen. The bare buttocks of a woman with her back to the viewer reveal the outline of a towel. The painting is a “pentimento,” one painting over another, and serves as a bit of a metaphor for the life of the Sicilian-born painter who lived in Sarasota from 1956 until his death in 1964. Janis and Richard Londraville, professors at SUNY Potsdam and winter residents of Venice, have written a biography of the artist. “Corbino: From Rubens to Ringling” (SUNY Press, $29.95), a volume that they hope will bring the artist to wider renown. Corbino was a contemporary of both Thomas Hart Benton and Edward Hopper, and, like them, focused on American realism in his art. But unlike Benton and Hopper, well known both in and outside art circles, Corbino and his work have remained relatively unknown. Wikipedia boasts long entries on Hopper and Benton, and nothing at all on Corbino. “If you go into an art history class, I daresay a graduate class in American art history, and you say, ‘How many of you have heard of Thomas Hart Benton?’ I suspect everyone will raise his hand, or Hopper, same thing. Corbino, not so much,” said Janis Londraville. Even his biographers knew little of him. When Linda McKee, librarian at the Ringling Museum, suggested that 44 / Summer 2011
a horse painting the Londravilles had acquired might be by Corbino, Richard Londraville’s response was, “Who?” But as they came to know his work, with its blocks of color and almost swirling energy, and its frequent subjects of Christian iconography, circuses and horses, they found themselves seduced by both the work and the artist’s story. Corbino had come to America as a little boy, first on a failed effort with his mother to reunite with his father in New York in 1910, and three years later survived an Atlantic hurricane before arriving in New York’s harbor. Early on he displayed artistic ability, attending arts-specialty high schools in New York and the Art Students League. His young adulthood was marked by the usual struggles with finances, but he made a living as an artist. He married once, then a second time, and fathered two children, then divorced, married a third time and fathered three more children. He moved with his pregnant wife, Marcia, and their children Lee and Christopher, in 1956. But bare facts do not make for a biography. The Londravilles, who had previously written biographies of dancer and artist Paul Swan and Jeanne Robert Foster, found themselves fascinated by both Corbino’s work and his life. “A lot of subjects for biography are chosen because they’re completely famous or they have really eccentric lives, such as Paul Swan,” said Janis Londraville. “He was here, he was there, he was a dancer, he was a Warhol film star, all those different things. With Corbino, he didn’t do a lot of horribly bad things, he didn’t travel an awful lot. So how are we going to entice people into his life, because we were really attracted to his work.” The pair hit upon the idea of using narrative vignettes at the beginning of each chapter, “to really bring people into the book, to see a little slice of his life.” Corbino, said Janis Londraville, “was a very complicated man and we thought it was important for people to see him as if they were watching a little bit of a movie.” The Londravilles were able to gain access to much primary source material through Marcia Corbino, who still lives in Sarasota. “She had things so organized, we could see very quickly a lot of good stuff,” said Janis Londraville. “She had scrapbooks that had been prepared by one of Jon Corbino’s friends during his life that documented all of the exhibitions, photographs of his work.” “I had a lot of archives here, all of Jon’s information is stored here,” said Marcia Corbino. “It was very helpful to them, I believe.” She was used to answering questions about her late husband’s life and work. “So much has
been written about Jon by other people,” she said. She herself had written not a biography but a chronology of his life. The Ringling library also was a tremendous resource. “Linda could find primary sources of material I didn’t know existed through all these new databases,” said Janis Londraville. But the work of a biographer is to dig past the readily available. Marcia Corbino put the Londravilles in touch with the sons from Corbino’s first marriage. “She had us talk to (second son) Peter privately. She told me that she wanted to make sure we had another view of Jon’s second wife than she and her family would have had.” “To get a well-rounded biography you have to have everybody in it who was close to Jon,” said Marcia Corbino. And still the Londravilles dug. “We found that sometimes people who didn’t know him as well can give you a more focused report,” said Richard Londraville. The family will always see him through the veil of their relationship (or lack of one), whereas students or colleagues will bring different points of view. Corbino’s son Peter proved to be an unusual source. His parents had divorced when he was a toddler, and much of his childhood was spent in longing for a relationship with his father “Time and distance and other issues prevented that from happening, so he went on a journey of discovery with us,” said Janis Londraville. “We often saw this through his eyes. He would call and talk to us for long hours. He would find something in his papers that he hadn’t known was there. So this is a father that he was discovering and a man that he hadn’t known before.” Peter Corbino lives in Falls Church, Va., but has kept in touch with his stepmother through the years. He and his wife, Connie, were in Sarasota for a talk the Londravilles gave to the Friends of the Ringling Museum Library last month. “It’s been an unbelievable ride,” said Peter Corbino. Marcia Corbino had asked Peter to meet with the Londravilles nearly five years ago when the project began. “I didn’t sleep all night” before that first meeting, said Peter Corbino. “For me to learn about the history of my father and my mother and their family…it’s just been unbelievable.” Reading the final version of the Londravilles’ biography of his father was both difficult and cathartic, he said. His separation from his father “always hurt,” but between therapy and the process of truly discovering his father as a painter, “a lot of that’s resolved.” Peter and Connie Corbino snapped photos of the Londravilles in front of “The Bathers” in the Ringling gallery. “I love this painting,” he said. “I love the nude. I love the little child.”
Jon Corbino, is the subject of new biography! Il Rubens siculo del New England
La vita straordinaria del pittore Jon Corbino nato a Vittoria ed emigrato a otto anni negli Usa
Di Guseppe LaBarbera
veva - scrivono Janis e Richard Londraville, autori di una biografia sul pittore Jon Corbino- una sua personale interpretazione dei temi dell’arte e usava gli eventi naturali, diluvi, terremotie diritti civili, come motivi da sviluppare nei suoi lavori. Il suo linguaggio includeva i vecchi maestri, specialmente Peter Paul Rubens (1577-1640) e Eugène Delacroix (17981863) e nella sua pittura si rilevava la sua spirituale affinità con il passato, con lo studio delle opere di Michelangelo e Tiziano, Leonardo, Veronese, Goya, Daumiere e Gericault”. Nato a Vittoria, in Sicilia, nel 1905, Jon Corbino si trasferì negli Stati Uniti all’età di otto anni con i suoi parenti. Visse a New York City dove frequentò la Ethical Culture School e svolse contemporaneamente diverse occupazioni. Ha ricevuto due Guggenheim Fellowships e fu eletto membro della National Academy of Design. Già nel 1931 i suoi lavori furono esposti in importanti musei con artisti come Degas e Matisse. Partecipò a tre edizioni della Biennale di Venezia e vinse il primo premio nazionale all’Art Institute of Chicago per una pittura titolata “Earthquake”. Divenne ben presto uno dei più acclamati artisti americani soprattutto per aver rivelato nelle sue opere le ansietà dell’America di quegli anni, dipingendo eventi tragici che rappresentavano un tributo alla perseveranza dell’uomo contro le forze sconosciute dell’universo. Queste drammatiche tele rispondevano al clima intellettuale del suo tempo - come osservava il New York Times - e la critica americana ne apprezzava i suoi brucianti colori e i suoi ampi disegni, paragonando le sue immagini alla vasta gamma tonale delle clamorose tempeste di Wagner e alle saltellanti brezze di Mozart.Era chiamato il Rubens del New England. “Jon Corbino – sottolineava nel
1934 Henry McBride sulle pagine del The New York Sun - ha la virtù di sfuggire alle classificazioni. Egli ha simpatizzato con il modernismo, ma acquisì una personale espressione piuttosto che pervenire alla prevalente cultura del tempo”. La sua arte fu sempre alla ricerca del momento di un perfetto equilibrio tra comunità e isolamento, tra anima e realtà, tra antichi miti e moderna metafora, capace di coniugare con grande abilità il moderno con l’antico, approdando ad una sintesi compositiva e cromatica di intensa suggestione, di potente immediatezza espressiva. I suoi dipinti rivelano una gioiosa turbolenza di uomini e animali raccolti in sforzi di violenza attorno ad alcuni centri di attenzione. “Esso è stimolato dal suo vigoroso talento - scriveva nel 1942 Royal Cortissoz sul New York Herald Tribune - usandolo con esuberanza nei diversi temi”. Le sue opere svelano una personalità artistica complessa e versatile, percorsa da impulsi eterogenei e contrastanti, e le sue tempestose composizioni offrono abbondanti prove della sua abilità tecnica e della sua virtuosità. Esse sono sicure ed inequivocabili realizzazioni di una straordinaria sensibilità umana verso alcuni temi contemporanei. Corbino era conosciuto anche per la sua passione per il mondo del circo e soprattutto per i cavalli, raffigurati in vari atteggiamenti, con vigorose e impetuose tensioni muscolari, con ritmi coinvolgenti e unitari, raggiungendo esiti di sorprendente energia e fierezza. Morì nel 1964 senza mai ritornare nella sua terra natale. I suoi quadri si trovano oggi nelle collezioni di oltre 60 musei, compresi il Metropolitan Museum of Art di New York, Whitney Museum of American Art di New York, ed il Brooklin Museum
Summer 2011 / 45
Counting Calories Made Simpler, for the Consumer R
eading nutritional labels can feel like you are reading a foreign language sometimes. But the good news is that new simplified nutritional labels are on the way and will be placed on the front of the package. The United States Department of Agriculture and the United States Department of Health and Human Services have released new dietary guidelines to help consumers make better-informed decisions on the calories that they consume. As part of the American Beverage Association’s (ABA) Clear on Calories initiative, beverage makers like The Coca-Cola Company are putting calorie information at the fingertips of consumers. Beverage companies have pledged that all beverage containers 20 ounces and smaller will display total calorie counts on the front of their can or bottle. Also company-controlled vending machines and soda fountains will display calorie counts on selection buttons or in close proximity to the machines. “It’s exciting to see beverage companies move the labels to the front and make them easier to understand for consumers,” said registered dietitian Daniel Santibanez. “We all need to make informed decisions about the products we are consuming, and making nutrition labels easier to find and
understand is just one step forward in that direction.” During your next shopping trip, use these five tips to improve your label literacy: Take note of serving sizes and calorie count. Your favorite sandwich cookie may be only 160 calories per serving, but are you really going to stop after one serving? Look at the total calories and the calories coming from fat. According to the U.S. Food and Drug Administration, 40 calories per serving is low, while 100 calories is moderate and 400 calories is high. Plan your meals before you go shopping. Try to prepare meals that are not only tasty but also low in calories. Doing so will help you avoid buying items that are not on your shopping list while also shielding you from high-calorie snacks. Carry a calorie “cheat sheet.” Sometimes you will come across foods in the grocery that do not have nutrition labeling. Carry a calorie sheet, or use a mobile phone app. Read the Percent Daily Value (DV). The DV is formulated for a 2,000-calorie diet, but it can provide a basic guideline even if you consume more or less. The next time you’re at the grocery store or fountain machine, start reading the nutrition labels or calorie counts, and you’ll find yourself making more informed, healthier choices.
Coffee: Beyond the Morning Cup
ou might know coffee as the brown stuff that wakes you up each morning, but coffee is a lot more exciting than many other products that come in a can. Here are some fun things you might not know about coffee: •
According to legend, an Ethiopian goat herder named Kaldi discovered the coffee bean. Kaldi noticed that his goats started dancing after eating the red berries of the coffee shrub, so he began eating the berries - and dancing - himself.
Like Japan’s tea ceremonies, in Ethiopia, the women perform elaborate coffee ceremonies to honor guests. Ethiopian women begin by roasting the coffee beans - the ceremony can take up to two hours. Ethiopians don’t mind taking strong coffee in the evening. They believe coffees energizing effects are mostly psychological.
Coffee doesn’t just mean a morning mug - American consumers can purchase coffee liqueurs, coffee-filled candies and chocolatecovered espresso beans. One company even makes “Magic Power Coffee” (www.magicpowercoffee.com) - a beverage guaranteed to induce romance. The first product of its kind, it is specially formulated for both men and women to increase sexual pleasure.
Rome. In Italy, cappuccinos weigh between six and eight ounces - Starbucks’ venti size is 20 ounces. And no respectable Italian drinks anything but straight espresso after noon. •
Coffee is the world’s most popular beverage and its second largest commodity after oil.
There are two main types of coffee beans grown today - arabica beans and robusta beans. Arabica beans are generally considered more flavorful, smooth and aromatic.
The most expensive coffee in the world, Kopi Lupak, is made from coffee beans that have passed through the digestive tract of a cat-sized mammal called the Asian Palm Civet. It sells for anywhere between $120 and $600 per pound.
Howard Schultz, the founder and CEO of Starbucks, modeled his business on Italian espresso bars, but Americans traveling abroad will have a hard time ordering a quad venti pumpkin spice mocha in
46 / Summer 2011
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Send us information or contact us at: Amici Journal, P.O. Box 595, River Grove, IL 60171 773-836-1595 Fax 773-622-2766 www.amiciorgit.net E-mail: firstname.lastname@example.org
Call or email for Amici Journal rates, and production information
PHOTOGRAPHER’S CREDITS Cover Story Photos / TLC Network Johny DiCarlo Food Network Lyric Opera/ Lyric Opera House Joe Cosentino Nilou Shokrai PBS NEtwork
PUZZLE SOLUTION 1 2
B U T
48 / Summer 2011
2011 Golf Outing...................................................................................28 ADT Security............................................................................................47 Arezzo Jewelers.........................................................................................34 Breast Cancer Research Foundation.....................................................47 Capone Family Secret..............................................................................11 Century 21.............................................................................................. BIC Cumberland Chapel.................................................................................28 Daniel L. Jaconetti D.D.D Ltd........................................................... BIC Direct TV...................................................................................................29 Dish Network Media Set Italia............................................................... 5 Dish Network........................................................................................ BIC Festa Italiana............................................................................................ BC La Capannina Coffee...............................................................................32 Law Office Joel Gould & Associates................................................. BIC Marines .....................................................................................................35 Omaha Steaks............................................................................................11 Red Envelope.............................................................................................29 Simplicity Sofa..........................................................................................10 Spacca Napoli...........................................................................................32 Vonage.........................................................................................................47 World Port Seafood................................................................................... 4
How he Got Rich?
INDEX OF ADVERTISERS
A young man asked an old rich man how he made his money. The old guy fingered his expensive wool vest and said, “Well, son, it was 1932. The depth of the, Great Depression. I was down to my last nickel.” “I invested that nickel in an apple. I spent the entire day polishing the apple and, at the end of the day, I sold the apple for ten cents.” “The next morning, I invested those ten cents in two apples. I spent the entire day polishing them and sold them at 5:00 pm for 20 cents. I continued this system for a month, by the end of which I’d accumulated a fortune of $9.80.” “Then my wife’s father died and left us two million dollars.”
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L AW O F F I C E S
JOEL GOULD & ASSOCIATES
• ATTORNEY AT LAW • Civil Litigation • Medical MalPractice • DUI • Criminal Law 205 W. Randolph Suite 1550 5839 W. Belmont Ave. Chicago, IL
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Tel: 773.281.8744 We also speak Polish
Charles Vallone Senior Broker Advisor Cell 773.936.6000
5341 West Belmont Chicago, Illinois, 60641 Office 773.282.7979 Fax 773.282.6567
Beaulieu Real Estate
Daniel L. Jaconetti D.D.S. Ltd. General Family Dentistry Hours by Appointment
24 Hour Emergency Service
We take pride in providing you with a comfortable office experience where our qualified staff is friendly and knowledgeable. 9442 W. Irving Rd. Schiller Park, IL 60176 (847) 678-1130 Fax (847) 678-1709 7601 W. Montrose Ave. Suite 3, Norridge, IL 60706 (708) 453-8700 Fax (708) 453-1564
Tooth Whitening • Veneers • State-of-the-art endodontics TMJ Treatment • Children and Infant Care • Dentures/Partials Cosmetic Procedures • Oral Surgery • Intraoral Photography • Periodontal Disease • Dental Implants • Crowns/Bridges • Trauma • Sports Dentistry
28th Edition with Buddy Valastro