Founded 1994 Giornale September, 2021

Il Piccolo Giornale is the official newsletter of Club ItaloAmericano of Green Bay, Wi.

Facebook: https://www.facebook.com/ClubItaloAmericanoGB

Board of Directors Send comments to: [email protected] Officers: Facebook: 237 followers as of 8/29/2021 President Website: https://www.clubitaloamericano.org/ L. V. Teofilo Vice President

Richard Daley Treasurer Vicky Sobeck

Secretary Mary Prisco Past President

Richard Gollnick

Dolomites Arkens/Marino Dolomites Arkens/Marino Directors John Contratto SEPTEMBER CLUB SPECIAL - Choose One, La Seconda Passeggiata Ron Cattelan Two, or All Three! - Sat- Grazie mille to Lisa Schroeder for Dom DelBianco ACTIVITIES urday, September 18 organizing our second passeggiata Marlene Feira ON GOING on Wednesday, August 18. Janice Galt * Soup lunch at Ron Cattelan’s cab- * $5.00 pizza night at the Glass Twelve of us braved the hot, humid Susan Milewski in in Egg Harbor at Noon Nickle, 416 Dousman - Monday, weather and walked for about 20 Darrell Sobeck * La Terza Passeiggata at the Cross- September 6 @ 5:00. Even though minutes in the Hobart neighbor- Judy Sulzmann roads at Big Creek Nature Preserve it’s Labor Day, this activity is “on”. hood near D2’s. Another 5 joined Lynn Thompson in Surgeon Bay at 4:30 us for dinner at D2’s. We were very * Scopa card night at the G.B. * Dinner at “The Lodge at Leathem satisfied with the food and enjoyed Yacht Club - Tuesday, September Ambassador at Smith” at 5:30 the lively conversations. Large 14 @ 5:15. Riccardo Paterni * Conversation Club - Saturday, “PASSEGGIATA PLUS” IN September 11 at the Kress Library, DOOR COUNTY - Satur- FUTURE - Mark Your Cal- Editor De Pere @ 10:00 AND Saturday, day, September 18 Mark Paul Marino September 25 via Zoom @ 10:30 endars - Save the Date! Your Calendars -Save the * Sunday Bocce at Colburn Park Ð * Cena di Natale - Saturday, De- Every Sunday, weather permitting, cember 11 - Hyatt Regency Date! @ 3:30. We have a special treat planned for La Terza Passeggiata: a full afternoon in beautiful Door County! You Welcome Sam and Haley!! first four recipes submitted each month are invited to join us for one, two, or all (deadline for us is the 20th) will be includ- three of these events: FINAL REMINDER - FOUND- ed in this column.

* Lunch at Board member Ron Cattelan’s ERS AWARD Grazie e buona fortuna! cabin in Egg Harbor The deadline for submitting nominations * La Terza Passeggiata at The Crossroads for the 2021 Founders Award is SEPTEM- Zucchini Ricotta Pasta Skillet at Big Creek nature preserve in Sturgeon BER 15. Thus far, we have received only Bay - a 15 minute drive from Egg Harbor one nomination. (Cooking for 2)

* Dinner at The Lodge at Leathem Smith Please see the attachment for complete in Sturgeon Bay information.

Ron has graciously invited us to his cabin, UN MISTERO (A Mystery) where he will be serving us homemade soup for lunch at noon. There may be Someone submitted 2 “Contorni” recipes time after lunch to do some shopping or for this month’s “L’Angolo delle Ricetti” There is nothing better than a cheesy, exploring on your own. Then, at 4:30 pm, column. The only clue we have is that veggie pasta side to compliment your we will take a stroll on one of four lovely the recipes came out of “The Italian Fest main dish. Use some of your late summer nature trails at The Crossroads. Dinner Family and Friends Cookbook” from Iron zucchini crop paired with bow tie maca- will be at 5:30 pm in a private room at The Mountain, Michigan. The name of the roni to create a treat for the tastebuds! Lodge. It will feature pasta served buffet- person who sent them was not included. from Victoria (Piccione) Sobeck style for a fixed price of $30 (plus an op- Please help us to solve this mystery by tional $5 for dessert), with a cash bar emailing [email protected] so INGREDIENTS: nearby. we can give credit to the mystery person. 1 Tbsp. olive oil Watch your email in-box for more infor- 1 1/2cups of 1/4-inch sliced zucchini and/ mation. We hope to see you on the or summer squash 18th! 1 clove garlic, finely chopped MEMBERSHIP 4 ounces of uncooked bow tie macaroni Please join us in saying “benvenuti” to 1 3/4 cups Progresso chicken broth (from our newest members, Sam Stranz and his L’angolo delle ricette:Contor- the 32-oz. carton) fiancee’, Haley Steele- wedding date set ni for July, 2022! 1/2 cup whole milk ricotta cheese Benvenuti! They met at Univ. of Northern Iowa while 2 Tbsp. grated Parmesan cheese working on their masters degree. Sam Welcome back to the “Recipe Corner”! 1/4 tsp. salt and Haley love cooking Italian meals from This month we are featuring side dishes. scratch and are studying the Italian lan- 1/4 tsp. pepper Although the main dish is the star of any guage. Haley, originally from Sedalia, meal, it certainly can use some side dishes INSTRUCTIONS: Missouri, is a coloratura soprano and as supporting co-stars to make a complete spent a summer studying voice in Flor- STEP 1. In a 10-inch skillet, heat oil over feast! Check out these easy-to-make dish- ence. Haley works as an adjunct voice medium-high heat. Add zucchini; cook 3 es to spice up and add to your next special instructor at UWGB & as a church musi- to 4 minutes, stirring frequently, until meal. cian. Sam is a jazz saxophonist with his zucchini begins to brown. Add garlic; own jazz quartet & ensemble, “The Little Next month, we would like to hear from cook and stir for 30 seconds. Remove Big Band”. Sam works for the Weidner Club members about their favorite bread from the skillet. Center as the Front of House & Events and roll recipes. Please send an email to STEP 2. Add pasta and broth to the Manager. About 5 years ago, Sam provid- this column’s co-editors, Peg Anderson same skillet; heat to boiling. Reduce heat ed the music for our Cena di Natale when ([email protected]) or Karen Habel- to medium-low; cover and simmer for 11 he was a student at UWGB! Marshall ([email protected]). The to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little 1 large onion, chopped fry until the tomatoes become wilted liquid left in the skillet.) (about 10 minutes). 3/4 cup of red wine STEP 3. Stir in ricotta cheese, Parmesan STEP 2. While the tomatoes are cooking, 1 small can of tomato paste cheese, salt, pepper and sautéed zucchi- microwave the green beans for about 4 ni. Cook for 2 to 3 minutes or until heat- Optional water minutes until they are tender. ed through. Transfer to serving bowl; INSTRUCTIONS: STEP 3. Add the green beans to the pan garnish with chopped basil, if desired. with the tomatoes, stir, cover and cook Serve with more Parmesan cheese on the STEP 1. In a saucepan, fry the sausage for another 5 minutes. side, if desired. and bacon until crisp. Add the carrots, celery and onion to the pan and sauté. STEP 4. Serve hot, sprinkled with grated Polenta Add wine and tomato paste, mix well and Parmesan or Romano cheese to taste. add water to make to a consistency you Zucchini Torta would like your sauce to be. Simmer for 30 minutes over medium heat. STEP 2. Scoop polenta into serving dishes and top with the sauce.

Fagioli Italiani A classic side dish, this hearty corn por- from Maryann Santini, Italian Fest, ridge originated in northern and has Family & Friends Cookbook (Iron become a popular part of many Italian Mountain, MI) American meals. Try this veggie and sausage torta as a from Jackie Rosen, Italian Fest, Family savory side instead of a dinner roll or & Friends Cookbook (Iron Mountain, bread. MI) Always a great side for so many meals, INGREDIENTS: nothing beats some fresh, spiced green INGREDIENTS: 3 cups thinly sliced zucchini beans and wilted tomatoes with a sprin- Polenta: kling of your favorite cheese. 1 pound bulk Italian sausage 2 cups of cornmeal from Karen Habel-Marshall 1 cup Bisquick baking mix 1 1/2 quarts of boiling water, salted to INGREDIENTS: 1/3 cup oil taste 1/2 cup chopped onion 2 cloves of garlic INSTRUCTIONS: 1/2 cup shredded Parmesan cheese 1 pint of grape or cherry tomatoes STEP 1. Pour corn meal into boiling wa- 3 eggs, beaten ter. Stir constantly over medium heat. 1 pound of fresh green beans Salt and pepper to taste Cook for approximately 30 minutes. It is 1/4 tsp. of black pepper done when the cornmeal meal leaves the 1/2 tsp. of Italian seasoning INSTRUCTIONS: sides of the pan. 1/2 tsp. of salt STEP 1. Fry and drain the sausage. INGREDIENTS: 2 Tbsp. of olive oil STEP 2. Add all ingredients to the beaten Sauce: eggs and mix well. 1/4 cup of Parmesan or Romano cheese 1/2 pound of Italian sausage, either bulk STEP 3. Bake in an 8 x 8 inch cake pan at or removed from casing INSTRUCTIONS: 350 degrees for 30 minutes (or until 2 slices of bacon, chopped STEP 1. Heat olive oil in a large sauté pan done). 1/2 cup of carrots, chopped over medium heat. Add the tomatoes, STEP 4. Cut in squares and serve. garlic, salt, pepper and Italian seasoning.

1/2 cup of celery, chopped Mix all the ingredients well, cover and let ARTICLES FOR OUR NEWSLETTER https://www.thumbknuckle.beer/ Le Corbusier, one of the most noted archi- tects of the 1900s, defined them as the Please feel free to submit articles or pic- https://www.facebook.com/pg/ “most beautiful architectonic work in the tures for our newsletter. Information for ThumbKnuckleBrewingCo/events/ world.” each upcoming month needs to be sub- mitted to me by the 25th. (think Christ mas) of the month. You should email /by Italia.it articles as an attachment in Microsoft Italian land and nature Word and pictures in a jpeg format.

Questions— call me at 612-360-8246 Dolomites, the Rose-Tinted Mountains CLUB MEMBERS IN BUSI- NESS

We have several club members that are in the restaurant business:

Luigi’s Italian Bistro in Green Bay, Tarlton Theatre in Green Bay, Titletown And indeed, the Dolomites offer up a mag- Brewery in Green Bay Thumb Knuckle nificent panorama: mountains construct- Brewing in Luxemburg and El Bistro Ta- ed with walls of rock, ice caps, karst sys- co in Green Bay. tems, unbelievably high spires, towers and 2ASolve, which specializes in personal pinnacles - mountains molded and shaped computer, network & data support and by the elements, and where the cultures consulting The Dolomites constitute the eastern part of Italy, Germany and the native Ladin of the Alpine Mountain Range, and are community all meet and intertwine. The Whenever you visit these businesses, one of the 55 Italian sites on the UNESCO Dolomites take their name from the please mention that you are a member of World Heritage List. French geologist Dieudonné Dolomieu, Club ItaloAmericano as a support of their who discovered the properties of the do- business and membership. The zone recognized as composing lomite, a hard, chalky rock that is rich UNESCO covers 141,903 hectares and inthe mineral dolomite, highly present in three regions ( , Veneto this mountain system. The rock evidently and Friuli Venezia Giulia) and five provinc- CLUB BUSINESS WEB SITES gives to the mountains a very distinct es (Trento, , Belluno, Pordenone 2A Solve in De Pere, https:// white cast (which is why they are also and Udine); it also includes 18 peaks that www.2asolve.com/ called the “Pale Mountains”), but the rise over 3,000 meters (9,843 feet). most particular tones arise every evening El Bistro Taco in Green Bay, https://el- The mountainous groups included run when the sun starts to set: the colors go bistro-taco.business.site/ from the Brenta Dolomites to the Catinac- from pinkish hues to fiery reds, the phe- Luigi’s Italian Bistro in Green Bay, cio and the Latemar, between the Alto nomenon referred to as Alpenglow. https:// Adige and the area of Trento; from the This entire process can be explained by www.luigisitalianbistrogreenbay.com/ Dolomites of Sesto to the Pale di San Mar- the fact that up until 250 million years tino; from the massif of Marmolada to the Tarlton Theatre in Green Bay, https:// ago, these mountains were a mass of group composed of Pelmo and Croda da thetarlton.com/, https:// shells, corals and algae under the sea. Lago, to then arrive at the Friulian Dolo- www.facebook.com/thetarlton/ They emerged only 70 million years ago. It mite chain, the most eastern is this combination of circumstances that Titletown Brewery in Green Bay, of them all. make these structures, rich in Mesozoic https://www.titletownbrewing.com/ fossils, the amazing geological formations

Thumb Knuckle Brewing in Lux-emburg. that they are. Sport, Ski and Nature in the Dolo- Among the Trentino and Alto Adige ski mites hubs, mostly located in Val di Fassa, Val Gardena and Val Badia, Dolomiti Superski, The chain’s westernmost appendage is the the largest ski district internationally, al- Brenta Group, where one finds the epito- lows skiers to reach some of the most me of mountain tourism: Madonna di famous and best-equipped slopes in the Campiglio. Also known as the “Queen of Dolomites. This even includes the wild and the Dolomites,” the famous locality of fascinating zones of the Friulian Dolomites Pinzolo, situated in the Val Rendena, is like Valcellina,the Valle del Tagliamento, one of the most important ski hubs na- Val Colvera and Val Tramontina, all all tionally. Pinzolo also boasts more than 37 ideal for trekking and nature excursions. miles of slopes and 20 ski lifts. The 3-Tre Slope is a favorite: this name refers to the “Three Races of Trentino,” where special Beyond the Sella Pass, Val Badia extends slalom contests take place during the over the gems of the Ladin community, World Cup of Alpine Skiing. comprising characteristic San Cassiano, La Villa and Corvara. Once having crossed the Falzarego Pass, one will see Arabba, sitting

on the border between the regions of Ve- neto and Alto Adige. Beneath the Plan de Corones is the Isarco Valley, which Bres- sanone does a fine job of embellishing, /by Iborghi più belli d’Italia

and the Pusteria Valley, with the villages Italian little Italies of Brunico and San Candido.

Between Alto Adige and the Veneto, the Cisterninno, the dazzling silhouettes of the Three Peaks of Lavaredo

stand out - along with Monte Cristallo, kasba of the Itria Valley However, the Dolomites officially begin they hover over the “Pearl of the Dolo- east of Trento, where lies the ski district mites,” that is Cortina d’Ampezzo and its between Val Cismon and the Valleys neighboring Valleys of Comelico and Ca- Fiemme and Fassa, and where San Marti- dore. Host to the 1956 Winter Olympic no di Castrozza, Predazzo, Cavalese, and Games and defined solely in the terms of the communities of Moena and Canazei chic and ski, Cortina is a glitzy, glam sym- meet, surrounded by the summits of bol both on the Italian and international Mounts Sella, Sassolungo and Marmolada. scenes. It has always been a top destintion In the northernmost section, in the Prov- for mountain and nature enthusiasts, as ince of Bolzano, Val Gardena - bordered well as those in search of winter sport on its north by the Siusi Alps - offers fasci- activity and, in general, fun. nating displays of nature amidst the pres- At the base of the National Park of the tigious Ortisei and the elegant Santa Cristi- Bellunesi Dolomites (that extends all the na and Selva. Here one can find the way to Feltre), the imposing Marmolada, There is a suggestive atmosphere in the Sasslong, one of the most famous ski Monte Civetta and Pale di San Martino borgo, among houses, tiny streets and slopes in the entire world, where the rise, with the nearby hub of Agordo, an courtyards. The Borgo is an example of World Cup in Freestyle Skiing is held every international destination for Alpine skiing. “spontaneous architecture” designed not yea - it is, after all, one of the most spec- On the Dolomites northeastern edge, be- by architects following a preestablished tacular alpine freestyle ski descents tween the Province of Udine and Por- plan, but rather by human relations to be around. denone, is the beautiful and evocative fit together, among white painted houses Regional Park of the Friulian Dolomites. and narrow streets, tiny courtyards and outside stairs, arches and flower filled Bishop’s Palace, built in 1560, with a late The name balconies: spaces where people can meet Renaissance fa ade that bears the coats of According to tradition, Sturnoi, Diomedes’ and gather. arms of the bishop baron; the Governor’s companion, founded this town at the end Palace (16th cent.), which has an elegant In the unreal silence of summer after- of the Trojan War. Perhaps destroyed in front with three balconies and Renais- noons, it is nice to walk down the 216 BC during the raids of Hannibal in sance decorative elements; the houses of chianche (stone paved streets) among the Apulia, the town returned to live in the the noble Pepe and Cenci families; the play of light and shadow created by the 8th century with a group of Basilian small Church of Santa Lucia (17th century) narrow streets, arches and underpasses. monks, refugees from the East, who built and, outside the walls, the tower and In the old town the finest historical build- an abbey of Greek rite called St. Nicholas Palazzo Amati, on Via San Quirico; the ings are the tower and the church on the Cisturninum, just where the church Matrix Church of San Cataldo, completed in 1783 square. The recently restored Norman- stands nowadays. in Baroque style, with its beautiful dynam- Suevian tower was built in the 11th centu- ic fa ade; and the Church of San Quirico, ry by the Normans, and is 17 meters tall. It Local products and dishes constructed between the 17th and the was largely rebuilt in the late 14th century Wood or stone craft works by artisans, or centuries18 and was later remodeled several times. baskets and rosaries. The food delicacies

A statue of a blessing St. Nicholas stands are friselle (a crispy doughnut-shaped at the top. The Church of San Nicholas, bread), cheeses (especially cacioricotta), known as the Mother Church, was built in extra virgin olive oil, DOC wine and salami the 12th century over the previous 8th type products (excellent is the capocollo). century Basilian church, whose founda- Among first courses: the world-famous orecchiette, with sauce and pecorino and tions still remain. The Mother Church also underwent changes over the centuries. ricotta cheese or, as a variation, with tur-

The current neoclassical fa ade was done nip tops and salted anchovies in 1848, replacing the previous fa ade, probably Romanesque. The cross vault of the transept and some sculptures date back to the 13th- 14th centuries. There are two magnificent stone sculptures by Stefano da Putignano: the tabernacle ded- icated to the Madonna of the Goldfinch (1517) and another smaller one with cher- ubs and an Ecce Homo.

Next door, a primitive church dating back approx. 1000 was recently discovered un- derneath the small Church of Purgatorio (17th cent.). Also worthy of a visit are: the