Introduction
Nazzareno "Gumbone" Parigi and Carolina Santa Paggini
Egino "Gino" Pelini and Alessandra "Sandrina"  Pitti Pelini by Vivian Pelini Sansone
Table of Contents

 There were many ethnic pockets in our community. Almost every block of our small town in southwestern Pennsylvania had a different language and culture, and exotic and wonderful smells wafted from the neighborhood kitchens. There were nearly a dozen Catholic churches, each designated not by its name, but by the origin of its ethnic congregation: the Italian church, the Slavic church, the Irish church. There were Greeks, Finns, African-Americans, Ukrainians, Poles, Serbs, Slavs, Croatians, Russians, Syrians, Belgians, French, and even a Chinese family in our town. In summer, church picnics were held each Sunday afternoon at one of the local parks and each weekend in winter the women prepared meals in the different halls throughout the town: the Sons of Italy, the Italian Hall, St. John’s Russian Orthodox Church, the Slovak Home, and the Polish and Sokol's clubs.
 Oh, the wonderful dishes we ate. In addition to our own Italian foods we had Greek grape leaves, moussaka, pastitsio, and baklava; Slavic halupki, halushki, and paska; Syrian kibbeh, kofta, and shish kebab; Finnish nisua, hetelma soppaa, and sill salla; and African-American ribs, chops, and sweet-potato pie.
 But amid all this diversity, growing up Italian was special. The sounds, tastes, and smells of childhood still surround me as I think back to those wonderful times: of Nonna listening to the Italian radio program on Saturday morning; of Nonno reading the Italian newspaper through his gold-rimmed spectacles; of evenings around the kitchen table playing Italian card games like tre sette, scopa, and briscola, winking at partners to indicate aces, twitching the mouth to indicate threes, touching the ring finger to show diamonds, and always getting caught amid a roar of laughter.
 The Italian community was divided into regional groups that held tightly together. Each group had its own style of cooking, its own section of the street, and its own men’s club and women’s auxiliary. They were not satisfied with any old meeting place, but built huge buildings that were the civic centers of the community, where women would gather to celebrate saints’ days and Mother’s Day, and men would gather to play bocce and morra.
 I am a grandchild of the immigrant wave that came to America at the turn of the century. These daring men and women were mainly farmers and tradesmen, people who worked with their hands, were close to the land, and kept the traditions of their homeland alive. I remember my first trip to Italy and how shocked I was to discover that everyone there considered me an American. To me, I was an Italian, just as my friends down the street were Greek, Slavic, and Irish. Few of us were American-Americans, we were from another country.
 

 
    The nonnos and nonnas who raised our families came from the village of Quarata, a small farming community in the glorious Tuscan hills northwest of Arezzo. Nonno and Nonna never let an opportunity pass to tell us we were special, we were Italian, and Tuscan, and should be proud of our heritage.
 Just out of their teens these adventurers crossed the ocean in steerage to a new life in a new land. What courage they had. As they approached Ellis Island fearful that they would be turned back, not understanding a word of English, hopeful to find a job, a new world opened for them. Those that had gone before led the way to small towns throughout America. They were the people who were to man the meat-packing plants of Chicago, the steel mills of Pennsylvania and Ohio, and the new auto factories of Detroit.
 What it must have been like in that village in Italy as family after family lost children to America. The Bindi, the Poletini, the Ghinassi families, who live beside my uncles and aunts in Quarata, have relatives living down the street from me in America. It made us all responsible to each other, and kept the feeling of family alive. As a member of a family, you were responsible to it for your actions. As a member of the village of Quarata, you were responsible to the other villagers for its reputation, and as an Italian in a town of many ethnic groups, you were responsible for the reputation of all Italians.
 Fifty years after my grandparents came to America, I visited Quarata for the first time. As soon as I entered the beige stucco villa at the edge of the small country town and saw my grandfather’s brother I knew I was home. Before we sat down my uncle presented me with a glass filled with that magical Italian wine, vin santo. The glass was crystal and etched into the side was the word Nazzareno, the name of my grandfather. With tears in his eyes my uncle told me that the last time that glass was used was by my grandfather on the day he departed for America. Then, like now, it was for a toast. Then a buon viaggio, now a ben venuto. My uncle had cherished that glass and carried it into the hills with him when the town was occupied by Germans during World War II. Who could not cry at such a moment?
 Then I sat down at a table in the ancestral home and ate a meal that could have come from my grandmother’s or mother’s kitchen. I knew every dish. My cousin teased my uncle about his new wine, a conversation I had heard many times back home when the Pelini family would come to visit, or we would visit them. The women were in the kitchen. The men were cutting the homemade prosciutto and preparing the wine for the table. It was home. These were my people. In a small town in southwestern Pennsylvania, the traditions of a small town in northern Italy had been maintained.
 

 My grandfather, Nazzareno Parigi, was born March 27 (or 29), 1891, the first  of four boys and three girls. His father was Giuseppe Parigi and his mother, Elisa Silvestro Pasquini. Nonno, like his father, was a farmer, a contadino, and worked as an overseer, supervising workers from the back of a white horse.
 He left his young bride in April and arrived in the United States on May 5, 1913, aboard the steamship Tormegnia. He came to the boomtown of Monessen along the banks of the Monongahela River, 25 miles south of Pittsburgh. Why Monessen? Like so many immigrants, the choice was made for him—Domenico (Menco) and Laura (Nonno's cousin) Bindi from Quarata were already there. Mr. Bindi was a straw boss at Pittsburgh Steel and Nonno got a job as a laborer in Bindi’s Italian labor gang. Then he sent for his young, pregnant bride.
 Nonno worked supervising the horses that were used to haul steel. When the horses were replaced by motorized vehicles he chose not to continue working in that department and instead began to erect fences. He traveled all over western Pennsylvania putting up chain link fences, content to be a laborer, out-of-doors, and refused to be a supervisor or move to another job.
 Nonno made the best wine in his family, and, we thought, the best in Monessen. He also made delicious sausage and prosciutto. His wine cellar was a child’s dream and I spent many a Saturday morning there with my grandfather.
 My Nonno was a red-headed buongustaio, a man who liked good food, and he spent his life laboring over the making of excellent prosciuttos, sausages, and wine. I always sat next to him at the table (my Nonna said to protect the guests from his ample distribution of wine), and I think he passed his palate on to me. My eyes twinkle like his when I sit down to a hearty feast. In his waning days he had gout, and, despite its pain, he smiled because he considered it a badge of honor for years of good eating.
 Carolina Santa Paggini was born in Capolona, a small village north of Quarata, on April 23, 1891. Her father was Paolo Paggini and her mother, Elisabetta Lesi. She had four sisters and five brothers. She married my grandfather in August of 1911. Carolina was a woman of substance. She taught herself to read and write, paraded for women’s suffrage, campaigned for politicians, helped bring the first Italian Catholic church to Monessen, and, until she died at the age of 94, never spent a day when her hands were not busy. I can still hear the clicking of her steel knitting needles. She was so proficient that she would sit on the couch with my head on her lap, and as we watched television the needles would click away. By evening’s end a baby’s jacket, trimmed with white angora, would be completed.
 There is a folk song sung in the villages around Quarata about a young girl and a bandit. While she was sweeping, two men walked past her house in Castelluccio, where the family had moved. Later one returned alone and  terrorized the girl to swear she had not seen him. Soon the police came by and asked if she had seen the bandit. Instead of lying, she told the truth and the bandit was caught. The song is about my grandmother.
 Along with Sophia Poletini, her lifelong friend, and Anselmo Bonchi, another resident of Quarata who ultimately resided in Aliquippa, Pennsylvania, my grandmother came to the United States in October 1913. They passed through Ellis Island, Nonna 8 months pregnant with what was to be her only child, and terrified that because she was pregnant they would send her back.
 It was many years before Nonna applied for citizenship in the United States. On January 5, 1939, the day she was to appear before the judge, a terrible snowstorm gripped northeastern United States. But Nonna insisted she had to go to the courthouse in Pittsburgh. My father drove her and it took them almost four hours to travel the 25 miles. When she entered the courtroom they were closing because of the bad weather. The judge asked her what she wanted and when she told him he smiled, “You must want it pretty bad to travel in this weather. Who is the president of the United States?” She answered. “Citizenship granted,” he said. “Now go home.“
 Nonna always took a passeggiata after dinner, and our dog would go with her. They were great friends. Nonna loved fresh fruit and always enjoyed an apple or orange on a winter evening, or peaches, watermelon, or cantaloupe in the summer. She always shared a bit with our dog. To this day whenever a piece of fruit is taken from the refrigerator, Kimba comes running. I often wonder if she thinks of Nonna.
 When Nonna's mind was no longer with her, my mother took great pains to keep her physically active. Each morning she would bathe her and move her from the bed to the wheelchair which she would move to the table for breakfast. After breakfast she would place Nonna on the couch and our dog would nestle beside her.
 Nonna lived long enough to enjoy five generations in our family. When her great-great-grandchildren, Patty Ann and Mikey, would come to visit, I would sit beside Nonna on the couch and play the old Italian game bicci-cu-cu. As I rubbed my hands over their backs and sang the chant, Nonna would come out of her dream world, lift her head, laugh, and join in the fun. It was the only time she responded. I guess the sounds of her own childhood awakened the ancient memories.
My mother, Elizabeth, an only child, was born November 27, 1913, just a month after Nonna entered the United States. Elizabeth married Alfred "Freddie" Vivian, who, despite the name, was pure Italian. They had two children, Alfred and me. My brother, whom we called Bebe, married Margaret Ann Angele and they had four children: Kathleen, Thomas, Michael, and Kristin. All are married. My father died in 1965, my brother in 1989. My mother is now a octogenarian, the matriarch of our family. She has six great-grandchildren (soon seven): Patricia Ann and Michael Karbowsky, Michael, Jr. and Joseph Vivian, Roger Strautmann, and Thomas Vivian, Jr.
 
Note: The seventh great-grandchild Alan Michael Vivian arrived just in time to add this note (After this book was printed two more grandchildren arrived.).
 

 My father Egino “Gino” Pelini was born in the little hill town of Fillignini, Province of Arezzo, Italy, in the year 1896. Times were tough and the main source of nourishment for the family came from an abundance of heaven-sent chestnuts which were stored on the bedroom floor and meted out as needed. The hardships were many, so at the tender age of 8, Gino, his brother Luigi, and his father Isaia, journeyed to France to work as foresters, for my grandfather was a lumberjack. By being very frugal they saved money and returned home to the family bosom which consisted of four boys, two girls, and my grandmother, Diomira.
 My grandparents had three boys before my father’s birth and named each Giovanni Battista, but all died within the first year of birth. When my grandmother was pregnant with my father they decided not to name this child Giovanni Battista, but Egino, and broke the chain of tragedy (eventually they did have a son named Giovanni Battista and, praise the Lord, he lived to a ripe old age).
 When Gino was 19, the futility of their life and future convinced him and his brother Luigi, who was 23 at the time, to come to America. Since their close amici (friends) Gesue (Natalino) and Annetta Chiapparri were already in the mountain state of West Virginia, the Pelini boys followed them. After some time the Chiapparri family moved to New Castle, Pennsylvania, and the boys went with them. They got jobs at the Shenango Pottery Company in New Castle (you can imagine how surprised we were one day when the china set on our breakfast table in Quarata was from Shenango Pottery).
 The yearning for home and family kept tugging at them so, after saving enough money, they decided to return to Italy to buy their parents a home and to open a bottega (bar and store) in the charming town of Quarata. The home still stands and on our visits to Italy we sleep in Gino’s original bedroom.
 But success was not that easy. Luigi proclaimed that he, being the eldest, was entitled to remain in Quarata and run the family business while Gino, the younger, would have to leave and fend for himself. Since my father had invested all his savings, all that is but the fare back to America (the ever cautious Gino), he prepared to return to the United States. But he could not return. Immigration was closed. Fate then played its cards.
 Alessandra (Sandrina) Parigi Pitti was born in New York City in 1903 to Pietro Pitti and Maria Parigi Pitti. Her father became ill and on his doctor’s advisd the Pitti family returned to Italy in 1907 when Sandrina was 4 years old. Gino and Sandrina met, fell in love, and were married in January 1923. In March they sailed to America as newlyweds.
 Upon reaching New York they had to go through Ellis Island as Gino was not a U.S. citizen (he became one November 27, 1928). In those days the men were separated from the women and Sandrina, being a very young and sheltered 20-year-old, was frightened to death. By some miracle her prayers were answered and she was befriended by a woman named Mafalda from the south of Italy who helped her. They never saw each other again, but Mafalda became a part of our family lore.
 Finally, they arrived in New Castle. They moved in with the Chiapparri family and my father got a job at a cement plant. My mother was pregnant and homesick. My brother Pietro, named after my grandfather Pitti, was born prematurely and died when he was 40 days old, on the exact day he was due to be born. So once again the Pelini malocchio (evil eye) convinced my father that none of his children would be named after a deceased person and so neither I nor my two siblings received family names.
 In 1926, after staying with a family named Zazzerino, my father and mother built a home on Beckford Street and moved in with their new baby Arnold, who was named after a character in a book my father was reading at the time. When my mother was pregnant with her second son she would often attend the prizefights held each week at the end of their street. She decided to name her new son Bobby, after her favorite prizefighter. But a more knowledgeable friend told her that the proper name for Bobby was William, so my brother William, to this day, is called Bobby. The next generation rectified the long-standing goof by Arnold naming his firstborn son Robert.
 Confusion over names was to haunt the young immigrants. When Sandrina went shopping with her friend Dolores "Georgia" Calderini Guiducci, they saw the sign SALE on lawns, in department stores, and everywhere they turned. They were amazed. "Sale" in Italian meant salt, and they could not imagine why so many people in America sold salt.
 They did not know the American names for so many of the things they had to buy. So, my mother would act out what she wanted and Georgia would vocalize. When buying diapers in the dry goods store, my mother took a piece of cloth and folded it like a diaper while Georgia cried like a baby.
 When the Depression came we would have lost our dream house if it had not been for my father’s star boarders, namely his younger brother Oliver and a good friend, Carlo (Cirli) Albertini, who came to his aid until the economy improved.
 My mother was a professional seamstress in Italy, and her mother and grandmother did all the cooking. She never liked to cook. When she came to America she leaned heavily on friends until she became the great cook she was. She instilled in me a love of cooking and I enjoy perfecting new recipes and old standbys, much to the joy of my family, especially my husband Tom.

            Chicken on a Spit at a picnic on the Furlano farm at Star Junction in 1927
From left to right: Carolina Parigi, "Smilie" Ricci, "Tony", Adele Niccolini (behind),
Mr. Checo, Teresa Niccolini (behind), Bruna Niccolini, Mr. Valdiserri, Elizabeth
Parigi, Anselmo Bonchi of Aliquippa, and Nazzareno Parigi.
Sitting (from left): Rosalie and  Aldo Bonchi.

Appetizers ----------------------------------------------------- 41
 Antipasto ----- 42
 Hot Bath and Vegetables (Bagna  Calda) ----- 42
 Blue Cheese and Green Olive Spread ----- 44
 Chicken Liver Canape (Crostini) ----- 44
 Milt and Chicken Liver Canape (Crostini) ----- 45
 Hard-boiled Eggs with Anchovy and Caper Sauce ----- 46
 Stuffed Mushrooms ----- 46
 Marinated Green Beans, Artichokes, and Mushrooms ----- 47
 Oil, Salt, and Pepper Dip (Pinzimonio) ----- 47
 Prosciutto with Cantaloupe or Figs ----- 48
 Tomato Canape ----- 48
 White Canape ----- 49

Beverages -------------------------------------------------------- 51
 Coffees --- Espresso ----- 52
  Cappuccino ---- 53
 Camomile Tea ----- 54
 Wine ----- 55
  Table Wine ----- 56
  Half Wine (Mezzo Vino) ----- 60
  Prop Wine (Puntello) ----- 60
  Holy Wine (Vin Santo) ----- 61

Breads, Schiacciate, and Pizzas ----------------------------------------- 63
 Homemade Bread ----- 64
 Garlic Bread (Fett'unta) ---- 66
 Bread Stuffing ----- 67
 Sweet Breads ----- 68
  Easter Bread (Pane di Pasqua or Panina)  ----- 68
  Panettone ----- 70
  Fried Dough with Sugar ---- 71
 Stuffed Breads ----- 72
  Fried Anchovy Bread ----- 72
  Sausage in a Blanket ----- 73
 Schiacciate ----- 74
  Classic Schiacciata ----- 74
  Schiacciata with Grapes ----- 74
  Sandrina’s Oiled Schiacciata ----- 75
 Pizza ----- 76
  Classic Pizza ----- 76
  White Pizza ----- 78

Desserts --------------------------------------------------------- 79
 Candy -----  Italian Nougat (Torrone) -----  80
 Cakes ----- 81
  Chestnut Cake with Rosemary and Pine Nuts (Castagnaccio) -- 81
  Medieval Fruitcake (Panforte) ----- 82
  Fruit and Nut Cake ----- 83
  Sponge Cake (Pane di Spagna) ----- 84
  Sponge Cake with Cream (Zuccotto)  ----- 85
 Cookies ----- 86
  Almond Cookies (Ricciarelli) ----- 86
  Anise Cookies ----- 87
  Biscotti ----- 88
  Bows (Fiocchi) ----- 89
  Brigidini ----- 90
  Italian Macaroons (Amaretti) ----- 91
  Little Horses (Cavallucci) ----- 92
 Ices and Frozen Desserts ----- 93
  Half Cold (Semifreddo) ----- 93
 Pies ----- 94
  Foolproof Pie Crust ----- 94
  Apple Pie ----- 94
  Cream Pie ----- 95
 Puddings ----- 96
  Cream Pudding ----- 96
  English Cream (Zuppa Inglese)  ----- 97
 Fresh Fruits, Nuts, and Cheeses ----- 98
  Fresh Peaches with  Red Wine ----- 98
  Roasted Chestnuts ----- 99

Fish and Game ------------------------------------------------- 101
 Braised Blue Pike ----- 102
 Cod (Baccalà) ----- 103
  Boiled or Broiled Cod with Chickpeas ----- 103
  Cod in Sauce with Onions ----- 104
  Cod in Sauce with Sage and Garlic ----- 105
  Cod with Sweet and Sour Sauce ----- 106
 Other Fish --- 107
  Fish Stew (Cacciucco)  ----- 107
  Grilled Fish ----- 108
  Halibut Steak with Anchovy Sauce ----- 108
  Smoked Herring or Shad on the Open Fire ----- 109
  Tuna in Oil with Radishes ----- 109
Game ----- 110
 Pheasant with Black Olives and Sage ----- 110
 Quail ----- 111
 Rabbit ----- Rabbit Sauce ----- 112
  Rabbit in Tomato Sauce ----- 113
  Roast Rabbit with Rosemary or Fennel and Oven Potatoes --- 114

Meat ----- Beef ------------------------------------------------ 115
 Boiled Beef ----- 116
  Boiled Beef with Potatoes ----- 116
  Boiled Meat Patties (Polpette) ----- 117
 Meatloaf Italian Style ----- 118
 Roasts ----- 119
  Pot Roast ----- 119
  Roast Beef ----- 120
  Standing Beef Roast ----- 120
 Grilled Steak Florentine Style ----- 121
 Stews ----- 122
  Beef Rounds with Stuffing (Braciole) ----- 122
  Beef Rounds Without Stuffing ----- 123
  Beef Rump in Red Sauce with Celery ----- 124
  Beef Rump in Red Sauce with Spinach ----- 125
  Beef Rump in Red Sauce with String Beans ----- 126
 Beef Organs ----- 127
  Calf's Liver and Onions ----- 127
  Tripe in Sauce ----- 128

 Meat ----- Lamb and Veal --------------------------------------- 129
 Lamb ----- 130
  Stewed Lamb in Thin Sauce with Spinach ----- 130
  Stuffed Crown Lamb Roast ----- 131
  Leg of Lamb Roast with Rosemary and Oven Potatoes ----- 132
 Veal ----- 133
 Roasts ----- 133
  Veal Roast with Oven Potatoes ----- 133
  Pocket Veal Roast with Stuffing ----- 134
 In Sauces ----- 135
  Veal Birds ----- 135
  Veal Jump in Your Mouth (Saltimbocca) ----- 136
  Veal Parmesan ----- 137
  Classic Veal Scaloppine ----- 138
  Veal Scaloppine with Prosciutto ----- 139
  Veal in White Wine ----- 139
 Stews ----- 140
  Veal Stew with Potatoes and Peppers ----- 140
  Veal Stew with Peas ----- 141

Meat -----  Pork ----------------------------------------------- 143
 Suckling Pig in Porchetta   ----- 144
 Pork Pocket in Porchetta ----- 145
 Fresh Pork Belly (Pancetta)  in Porchetta  ----- 146
 Pork Chops with Sage on a Spit ----- 147
 Pork Roast with Oven Potatoes (Arista) ----- 148
 Stews ----- 149
  Pork Chops with Cauliflower in Sauce ----- 149
  Pork Chops with White Beans ----- 150
  Pork Steak with Potatoes in Sauce ----- 151
 Sausage ----- 152
  Sausage and Potatoes in Sauce ----- 153
  Sausage Roll (Cotechino) with Lentils ----- 154
  Sausage Roll (Cotechino) with Savoy Cabbage ----- 155
 Cured and Dressed Pork ----- 156
  Lard and Pork Rinds ----- 156
  Headcheese (Soprassata) ----- 157
  Blood Pudding (Migliaccio) ----- 158
  Brain Fritters ----- 158
  Pork Liver Wrapped in Web (Fegatelli) ----- 159
  Pork Sausage ----- 160
  Sausage Roll (Cotechino) ----- 162
  Salt Belly (Pancetta)  ----- 163
  Prosciutto ----- 164
  Salami ----- 166

Omelets, Eggs and Egg Tortes -------------------------------------- 167
 Basic Omelet ----- 168
 Artichoke Omelet ----- 168
 Asparagus Omelet ----- 168
 Cheese Omelet ----- 168
 Green Pepper and Onion Omelet ----- 169
 Mushroom Omelet ----- 169
 Green Onion Omelet ----- 169
 Salami or Dried Sausage Omelet ----- 169
 Omelet with Tomatoes ----- 169
 Omelets in Tomato Sauce ----- 170
 Poached Eggs in Tomato Sauce ----- 170
 Egg Pies --- Easter Pie ----- 171
  Savory Prosciutto and Ricotta Pie ----- 172

Pasta ---------------------------------------------------------173
 Homemade Pasta ----- 174
 Stuffed Pasta ----- 178
  Meat Stuffing ----- 178
  Stuffed Canes (Cannelloni or Manicotti)  ----- 180
  Mrs. Amico's Cheese Stuffed Canes (Manicotti)  ----- 181
  Little Hats (Cappelletti or Tortellini)  ----- 182
  Ravioli with Meat Stuffing ----- 184
  Ravioli with Cheese Stuffing ----- 186
 Fettuccine or Tagliatelle ----- 188
  Fettuccine Alfredo ----- 188
  Fettuccine Carbonara ----- 188
  Fettuccine with White Clam Sauce ----- 189
 Gnocchi (Dumplings) ----- 190
  Potato Dumplings ----- 190
  Ricotta Dumplings ----- 191
 Lasagna ----- 192
  Lasagna in the Oven ----- 192
  Grand Lasagna with Sausage, Ricotta, and Bechamel ----- 193
 Polenta and Farina (Cornmeal and Semolina Mush) ----- 194
  Basic Polenta  ----- 194
  Polenta with Meat Sauce ----- 194
  Polenta with Mushroom Sauce ----- 195
  Polenta with Sausage ----- 195
  Polenta in the Morning ----- 196
  Polenta Pie ----- 196
  Fried Polenta ----- 197
  Sweet Semolina (Farina Dolce) ----- 198
 Spaghetti ----- 199
  Spaghetti with Anchovy Sauce ----- 199
  Spaghetti with Butter and Cheese ----- 199
  Spaghetti with Broccoli ----- 200
  Spaghetti with Cinnamon ----- 201
  Spaghetti with Garlic and Oil (Aglio e Olio) ----- 202

Poultry ------------------------------------------------- 203
 Capon ----- 204
  Boiled Capon with Anchovy Sauce (Acciugata)  ----- 204
  Roast Capon with Fennel and Oven Potatoes ----- 205
 Chicken ----- 206
  Roast Chicken with Sage and Oven Potatoes ----- 206
  Stuffed Chicken with Oregano ----- 207
  Chicken Galantine ----- 208
  Chicken on the Spit ----- 212
 Duck ----- 213
  Duck in Tomato Sauce with Celery ----- 213
  Roast Duck with Fennel ----- 214

Rice ----------------------------------------------------- 215
 Rice Fritters (Frittelle di San Giuseppe) ----- 216
 Rice with Angel-hair Pasta and/or Pine Nuts ----- 217
 Rice Milan Style (Risotto) ----- 217
 Rice with Peas (Risi e Bisi) ----- 218
 Rice Pudding ----- 218
 Rice with Pumpkin Flowers ----- 219
 Rice Torte ----- 220

Salads, Snacks, and Sandwiches -------------------------------- 221
 Salads ----- 222
  Anchovies with Onions and Parsley ----- 222
  Bean Salad ----- 222
  Dried Bread with Parsley and Onion Salad (Panzanella) ----- 223
  Chickpea Salad ----- 223
  Dandelion Greens and Hard-Boiled Egg Salad ----- 224
  Endive with Celery Salad ----- 224
  Escarole with Celery Salad ----- 224
  Boiled Potatoes with Parsley Salad ----- 225
 Snacks and Sandwiches ----- 226
  Anchovy and Butter Sandwich ----- 226
  Anchovies with Capers and Parsley Sandwich ----- 226
  Cold Pork Roast Sandwich with Marinated Olives ----- 227
  Hot Italian Hoagie ----- 227
  Meat Sauce Sandwich ----- 228
  Sausage with Onions and Green Peppers Sandwich ----- 228
  Prosciutto with Homemade Bread ----- 228

Sauces ------------------------------------------------- 229
 Anchovy and Caper Sauce (Acciugata) ----- 230
 Bechamel Sauce ----- 231
 Crazy Sauce (Sugo Matto) ----- 232
 Cream Sauce ----- 232
 Meatballs and Sauce ----- 233
 Meat Sauce ----- 234
 Sexy or Harlot's Sauce (Puttanesca) ----- 236

Soups ---------------------------------------------------- 237
 Stock Broths ----- 238
  Beef Broth ----- 238
  Capon Broth ----- 240
  Chicken Broth ----- 241
  Holiday Broth ----- 242
 Soups from Broth ----- 243
  Cappelletti in Broth ----- 243
  Italian Lemon Soup ----- 243
  Wedding Soup ----- 244
 Dropped and Passed Soups ----- 245
  Italian Egg Drop Soup (Stracciatella) ----- 245
  Passed Soup Tuscan Style (Passatelli alla Toscana) ----- 246
  Grated Pasta Soup (Pasta Grattata)  ----- 247
 Bean Soups ----- 248
  Great Northern White Bean Soup (Cannellini)  ----- 248
  Pasta and Beans (Pasta  e Fagioli)  ----- 249
  Bean Soup with  Ham Bone ----- 249
  Bean Soup with Stale Bread and Green Onions (Pappa) ---  249
  Lentil Soup ----- 249
  Chickpea Soup with Egg Noodles (Zuppa di Ceci) ----- 250
 Vegetable Soups ----- 251
  Garden Soup ----- 251
  Classic Vegetable Soup (Minestrone) ----- 252
 Other Soups ----- 253
  Baccalà Soup ----- 253
  Potato Soup ----- 253
  Cream of Tomato Soup ----- 254
  Tomato and Bread Soup (Pappa) ----- 254

Vegetables -------------------------------------------------- 255
 Fried Vegetables in Thin Sauce ----- 256
 Fried Vegetables with Garlic and Oil ----- 258
 Fresh Artichokes ----- 260
  Cleaning the Artichoke ----- 260
  Stuffed Artichokes ----- 262
 Fresh Asparagus ----- 263
  Asparagus with Anchovy Sauce (Acciugata)  ----- 263
 Fresh Green Beans ----- 264
  Green Bean Salad ----- 264
  Green Beans in Tomato Sauce ----- 264
 Fresh Broccoli ----- 265
  Broccoli with Mushrooms ----- 265
 Eggplant ----- 266
  Fried Eggplant ----- 266
  Baked Eggplant with Tomatoes ----- 266
  Eggplant Parmesan ----- 267
 Fresh Endive ----- 268
  Endive Parmesan ----- 268
 Fresh Escarole ----- 269
  Stuffed Escarole ----- 269
 Fresh Mushrooms ----- 270
  Mushrooms in Garlic and Butter ----- 270
 Fresh Green Peppers ----- 271
  Stuffed Peppers ----- 271
 Potatoes ----- 272
  Double Baked Potato ----- 272
  Fried Potatoes, Onions, and Peppers with Rosemary ----- 272
  Mashed Potatoes Italian Style ----- 273
  Roast Potatoes ----- 273
 Garden Tomatoes ----- 274
  Tomato, Green Pepper, and Cucumber Salad ----- 274
  Garden Tomatoes and Basil ----- 275
  Fresh Tomatoes with Italian Bread (Struffa Struffa) ----- 275
  Stuffed Tomatoes ----- 275
 Fresh Zucchini ----- 276
  Zucchini, Onion, and Tomato Stew ----- 276
  Boiled Zucchini ----- 276
  Zucchini with Cheese ----- 277
  Zucchini in White Wine ----- 277
  Zucchini with Bread Stuffing ----- 278
  Zucchini with Meat Stuffing ----- 279

Grand Mixed Fry (Gran Fritto Misto)  --------------------------------- 281
 Frying Food ----- 282
  Batter ----- 282
  Dredged in Flour ----- 283
  Pressed in Bread Crumbs ----- 283
 Fried Meat Medley ----- 284
  Batter Dipped ----- Fried Brains ----- 284
  Dredged in Flour ----- Fried Chicken ----- 284
   Fried Baby Lamb Chops or Ribs ----- 285
   Fried Baby Lamb's Head ----- 285
  Pressed in Bread Crumbs ----- Breaded Veal Steak ----- 285
 Fried Fish Medley ----- 286
  Dredged in Flour ----- Mixed Fish Fry ----- 286
   Fried Squid ----- 286
 Fried Vegetable Medley ----- 287
  Batter Dipped ---- Fried Zucchini Flowers (Fiori di Zucca)  --- 287
   Fried Zucchini ----- 287
  Dredged Vegetables -----  287
   Fried Artichokes ----- 288
   Fried Green Beans, Cabbage, Cauliflower,
    Celery ----- 288
   Fried Eggplant, Florentine Fennel, Mushrooms ----- 289
  Pressed in Bread Crumbs ----- Fried Asparagus ----- 289

Bibliography ----------------------------------------------------- 291
English Recipe Index ------------------------------------------------- 293
Italian Recipe Index ----------------------------------------------- ---296
General Index ------------------------------------------------------ 299

To order directly from the publisher send $16.95 plus $3.00 shipping and handling to Cassandra Vivian, 333 Manown Street, Apartment #102, Monessen, Pennsylvania 15062. Pennsylvania residents add 6% tax.

Published by Trade Routes Enterprises
Dedicated to the Immigrants:
Nazzareno Parigi and Carolina Santa Paggini Parigi
Egino "Gino" Pelini and Alessandra "Sandrina" Pitti Pelini

Edited by Carolyn B. Reuter
Illustrations by Elhamy Naguib and Louise Hammond
Cover concept and design by Bobbi Monroe and Isabelle Nardelli

Copyright  © 1993, Trade Routes Enterprises.  All rights reserved.
ISBN 1-883509-00-9  Pre-assigned LCCN Number: 93-60497.