Italian and American Scivoli Di San Vito, Sicily

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Reaching you with a brand www.i-Italy.org new national edition Communicating Italy is a labor of love. Starting with the current issue, i-Italy will be traveling Follow us on the web and on social networks If you are in NYC watch us every Sunday at 1:00 pm beyond New York to cover Boston, San on NYC Life (Channel 25 - HD 525) Francisco, Los Angeles and Washington, DC. See inside page 73 LandscapesItalian and American Scivoli di San Vito, Sicily. Photo by Giuseppe Di Piazza Giuseppe Di by Photo Sicily. di San Vito, Scivoli

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free! All Things Italian in the U.S. Year 4 — Issue 1 — Spring 2017 — $5.00

Italy in the City 05 Editorial Italy is everywhere around you wAshINgtoN New York Reaching you with a brand bostoN

sAN frANCIsCo www.i-Italy.org Los ANgeLes new national edition Communicating Italy is a labor of love. Starting

In this issue:

Where to go Renato Miracco Cultural attaché to the Italian embassy in washington, DC Francesco Genuardi with the current issue, i-Italy will be traveling What to do Consul general of Italy in New York Follow us on the web and on social networks Giorgio Van Straten Director, Italian Cultural Italian Institute, New York Nicola De Santis Consul general of Italy beyond New York to cover Boston, San If you are in NYC watch us every Sunday at 1:00 pm in boston Lorenzo Ortona Consul general of Italy in san francisco

Joseph Stella (1877–1946) Antonio Verde on NYC Life (Channel 25 - HD 525) Title Brooklyn Bridge Consul general of Italy in Los Angeles Yale University Art Gallery Francisco, Los Angeles and Washington, DC. Wikipedia Commons Valeria Rumori Director, Italian Cultural Institute, Los Angeles See inside page 73

Italian and American Landscapes focus Scivoli di San Vito, Sicily. Photo by Giuseppe Di Piazza Giuseppe Di by Photo Sicily. di San Vito, Scivoli WATCH THE VIDEO 08 Stories in Frames

ww Focus ww Style ww Bookshelf ww Cuisine ww Travel ww Italy in the City Gianandrea Noseda When Rome was Elena Ferrante’s Marketing Italy Abroad. The Enchantment Where To Go and and Harvey Sachs on Italy’s Film and Neapolitan Novels The Good, the Erotic, of the Ionian Coast What To Do Italian the Future of Opera Fashion Capital Revisited and the Bad of Calabria from Coast to Coast by Letizia Airos The powerful visual narrative of writer i-Italy and photographer Giuseppe Di Piazza www.i-italy.org 11 A Conversation A magazine about everything Italian on the Future of Opera in the US with Gianandrea Noseda year 4 issue 1 and Harvey Sachs spring 2017 — 14 Heritage, Politics Editor in Chief and Women Empowerment Letizia Airos [email protected] by Ottorino Cappelli Project Manager Interviewing Patricia de Stacy Harrison, President Ottorino Cappelli of CPB, recently elected co-chair of NIAF [email protected]

Staff & Contributors 18 MITEI. The Search Tommaso Cartia, Natasha Lardera, for Our Energy Future Mila Tenaglia — editorial coordination Michele Scicolone and Charles by Mattia Ferraresi Scicolone — food & wine editors Camilla Sentinelli — fashion editor 20 What It Takes to Realize Rosanna Di Michele — chef Judith Harris, Maria Rita Latto, Italy’s Potential in the World Virginia di Falco — Italy correspondents by Letizia Airos Stefano Albertini, Giuseppe Basso, Dino Borri, Enzo Capua, Fred Gardaphe, Jerry Meeting Vincenzo Boccia, President of Italy’s Krase, Gennaro Matino, Lucia Pasqualini, General Confederation of Industry Fred Plotkin, Stanislao Pugliese, Francine Segan — columnists & contributors

Matteo Banfo, Ennio Serafini, 23 The Courage to Shout Mattia Minasi — TV & multimedia team for Peace and Justice Alex Catti, Samantha Janazzo, Joelle by Gennaro Matino Grosso, Kayla Pantano — events team Francesca Maltauro — marketing Darrell Fusaro — cartoonist 24 CPAs Without Borders Will Schutt — translator by L. A. Robert Oppedisano — editorial supervision Alberto Sepe — web & mobile Lilith Mazzocchi — layout 26 Peppe Voltarelli, Andrée Brick — design a Modern Cantastorie — by Stefano Albertini

U.S. Office

140 Cabrini Blvd, Suite 108 28 “The past is never dead. New York, NY, 10033 It’s not even past.” Tel. (917) 521-2035 by Stanislao Pugliese [email protected] Interview with Antonino D’Ambrosio, whose “Frank Serpico” just premiered at the Tribeca Film Festival

www.i-Italy.org Spring 2017 | i-Italy | 3 31 Community of Unity’s SONG 53 The Double Bass: A Grouchy Celebration Honors Colavita Member of Jazz? by Joelle Grosso by Enzo Capua 32 Back To The Future: La Scuola 54 Happy Birthday, Forum Moves to Columbus Circle Italicum! by Kayla Pantano by Mario B. Mignone 56 Must Reads, Must Listens

style 57 the History and Politics of the last 70 Years of Italian Migration to the US 35 When Rome Was Italy’s Film and Fashion Capital cuisine by Stefano Dominella A doyen of the fashion world leads us through the first installment of a multipart trip to the heart 58 Marketing Italy Abroad: The of Made in Italy Good, the Erotic, and the Bad by Giulia Iani 38 Fashion and Ethics by Kayla Pantano 61 Italian Wine in America by L. A. 40 Thinking Global: A Lesson on Interview with Michele Scannavini, President Fashion at Diesel of the Italian Trade Agency by Alex Catti 63 Gruppo Italiano: Promoting 41 Glimpses of the Design Week Authentic Italian Cuisine by Joelle Grosso by Tommaso Cartia 42 Italian Fashion Trends Renown restaurateur Gianfranco Sorrentino by Camilla Santinelli launches a non-profit organization to promote authentic Italian cuisine in the US.

64 Bringing Nonna’s Cooking bookshelf To Your Kitchen by Otylia Coppola 45 Discussing Elena Ferrante’s Neapolitan Novels 65 Butter: A Food To Be Eaten with Anna Lawton Wisely and Laura Benedetti by Dino Borri

48 Afro-Italian Intersections 66 How To Prepare Zia Armida’s in Popular Music Warm Bread with Butter by John Gennari by Rosanna Di Michele

50 Into the Mind w A favorite dish, paired with the right wine of the Godfather’s Father by Fred Gardaphe 67 Agnello al forno by Michele Scicolone 51 Arturo Toscanini Turns 150 by A. S. 67 Cirò, from Calabria by Charles Scicolone

4 | i-Italy | Spring 2017 www.i-Italy.org travel 86 Breaking Walls. An emigrant/ immigrant journey through Southern 68 The Enchantment of Calabria Italy by Goffredo Palmerini 87 Films of My Life. Antonio Monda’s 69 Specialties to Taste When Le Conversazioni in Calabria 89 Antibodies. 150 paintings, objects, and works on paper by Carol Rama Italy in the city w dining out

washington 90 Fabbrica. When Dining Rhymes With Entertaining 76 Italy in the United States: by Tommaso Cartia Not Like a Comet or TV Spot! 92 Pizza, Pasta and Beyond Conversation with Renato Miracco, cultural attaché to the Italian Embassy in Washington, DC 93 Upper East Side Pick: San Matteo w events 93 Upper West Side Pick: Piccolo Cafe

79 Italian Calendar 94 Il Gattopardo: Mediterranean Fusion from the Kingdom of the Two Sicilies 79 From the Olnick Spanu Collection to the Hillyer Art Space 95 Donna Margherita. An Italian w dining out Home in New York by Alex Catti and Tommaso Cartia 80 An Italian Spring in DC

81 Featuring Il Canale: Where Italians boston Go to Eat (and drink) Italian 96 The Italian Communities 82 The American Dream of Luigi of America’s College Capital Diotaiuti Interview with Nicola De Santis, Consul General by O. C. of Italy in Boston w events New york 98 Italian Calendar 84 Networking Italophiles in the Tri-State Area 98 A Painter in Search of the Divine Talking with Francesco Genuardi, Consul General 99 A Florentine Baroque Master at the of Italy in New York Davis Museum, Wellesley Collegen 85 Italian Culture in New York w dining out Conversation with the Director of the Italian Cultural Institute, Giorgio Van Straten 100 Eataly Boston: Building a Surf and Turf Market w events by Tommaso Cartia 86 Italian calendar 102 A “Mediterranean” City

www.i-Italy.org Spring 2017 | i-Italy | 5 San Francisco Los Angeles 104 Promoting Italy by Thinking 112 Coordinating the Italian Out of the Box Presence as a System Interview with Lorenzo Ortona, Consul General Talking with Antonio Verde, Consul General of Italy in San Francisco of Italy in Los Angeles w events 113 The Job of Promoting Contemporary Italy 106 Italian Calendar Conversation with the Director of the Italian Cultural 106 celebrating Italian Scientists Institute in LA, Valeria Rumori

107 two Exhibitions at the Italian w events American Museum 116 Italian Calendar w dining out 117 The Lure of Italy Today. “Grand Tour 108 A Taste of Italy in the in Contemporary Italy” at the IICLA Golden City 117 Serial Flirtations. Rotari’s Muses at 109 Featuring Ristorante Ideale: the Norton Simon Museum Just Imagine If Everything Was Made w dining out In-house... 110 Massimiliano, His Wife 118 Italian Dining: Los Angeles Lorella, and a Bite of Sardinia Has It All by Tommaso Cartia 120 Matteo’s + Townhouse + Hoboken = 3 in 1 by Tommaso Cartia

122 The Italy I Love by Fred Plotkin Where to find us New York St) CIMA - Center for Italian Modern Le Cirque (151 E 58th St) The Leopard Boston Art (421 Broome St) Rizzoli Bookstore at des Artistes (1 W 67th St) Mozzarella (690 Park Consulate General of Italy (600 Atlantic Consulate General of Italy (1133 Broadway) Alessi (130 Greene St) e Vino (33 W 54th St) Ribalta (48 E 12th Ave) (689 Park Ave) EATALY Boston (800 Boylston Italian Cultural Institute Poltrona Frau (141 Wooster St) Cappellini St) Piccola Cucina Osteria Siciliana (196 Ave) (33 E St) I AM Books (189 North St) Dante Italian Trade Commission (152 Wooster St) Casa del Bianco (866 Spring St) Piccolo Cafe (313 Amsterdam 67th St) Alighieri Society of Massachusetts (641 Italian Government Tourist Lexington Ave) Cassina (51 Wooster Ave; 274 W 40th St; 238 Madison Ave) (686 Park Ave) (12 Hampshire St, Cambridge) Board Scuola d’Italia St) Guzzini (60 Madison Ave) Scavolini Pizzetteria Brunetti (626 Hudson St) San E 96th St) Casa Italiana Zerilli Marimò, (429 W Broadway) Boffi Soho (31 1/2 Matteo (1739 2nd Ave) Tarallucci e Vino (24 W 12th St) San Francisco NYU J.D. Calandra Italian Greene St) Galleria Ca’ D’Oro (529 W (163 1st Ave; 475 Columbus Ave; 15 E 18th (25 W 43rd (2590 American Institute, CUNY 20th St) Ierimonti Gallery (24 W 57th St) St) Zio (17 W 19th St) Zibetto (163 1st Ave; Consulate General of Italy St) Webster St) (601 Italian Italian Academy, Columbia Eataly New York (Flatiron: 200 5th Ave; 475 Columbus Ave; 15 E 18th St) Italian Cultural Institute (161 Amsterdam Ave) Van Ness Ave F) University Center Downtown: 4, WTC 101 Liberty St) Di Palo Museo Italo Americano (Golden Gate National Recreation Area, for Italian Studies, Stony Brook (200 Grand St) Agata & Valentina (1505 University (100 Nicolls Rd, Stony Brook) Washington, D.C. Landmark Building C, 2 Marina Blvd) 1st Ave; 64 University Pl.) A.L.C. Italian Embassy of Italy (3000 Whitehaven St Belmont Library and E. Fermi Cultural Grocery (8613 3rd Ave, Brooklyn) Mike’s Center (610 E 186th St, Bronx) Italian NW) Italian Cultural Institute (63000 Los Angeles Deli (2344 Arthur Ave, Bronx) Giovanni Whitehaven St NW) National Italian Cultural Center (One Generoso Pope Pl, (690 Park Rana Pastificio e Cucina (75 9th Ave) American Foundation (61860 19th St Consulate General of Italy Tuckahoe) Italian Cultural Foundation, Avenue) (1023 Al Vicoletto (9 E 17th St) Don Antonio NW) Italian Cultural Society (4827 Italian Cultural Institute Casa Belvedere (79 Howard Ave, Staten Hilgard Ave) By Starita (309 W 50th St) Fabbrica (44 Rugby Ave, Bethesda) New Academia Department of Italian at Island) Inserra Chair, Montclair State (212 Royce Hall) N 6th St, Brooklyn) Il Gattopardo (13-15 Publishing (4401-A Connecticut Ave, UCLA IAMLA-Italian University (1 Normal Ave Montclair, (125 W 54th St) Kestè (271 Bleecker St) L’Arte NW) Department of Italian, Georgetown American Museum of Los Angeles NJ) Club Tiro a Segno (77 MacDougal Paseo de la Plaza, Ste 406) del Gelato (Chelsea Market, 75 9th Ave) University (37th & O St NW)

6 | i-Italy | Spring 2017 www.i-Italy.org ww editorial by Letizia airos Communicating Italy in the US: A Labor of Love

new magazine. Our design isn’t the only thing dif- have taken up that challenge. So we would be remiss not to ferent about us. After four years of covering New thank Ambassador Armando Varricchio, his press office, and York, we’ve decided to reach out to readers in other all of the Consul Generals and directors of cultural institutes American cities: Boston, San Francisco, Los Ange- who have contributed to our national launch by giving in- les, and Washington, DC. And Miami, Philadelphia depth interviews, helping us explain their mission to readers, and Chicago are just around the bend… That means and providing us with a broader picture of the Italians and we won’t just be talking about the New York area. Italophiles in their districts. Italian America spreads like wildfire and we’re on its trail. Italy lovers look for it everywhere they go and every- So if you happen to be in a major city, keep an eye out for our where they go they find it. As the Polish Nobel Prize win- free-press magazine in Italian places. You’ll find us in con- Aner Henryk Sienkiewicz remarked, “How could you not love sulates, cultural institutes, Italian Studies departments, and Italy? […] I think everyone has two countries: one his own, many other places with close ties to Italy, from art galleries to the other Italy.” So it’s with a dash of pride, a lot of nerve, and restaurants. You can also subscribe to the magazine, visit our a pinch of presumption for being the first on the scene that website (www.iItaly.org) or follow us on social media. New we embark on this new adventure in search of Italy outside Yorkers can tune into our TV show every Sunday at 1 p.m. Italy, in America in particular. By now its presence is firmly on NYC Life (Channel 25-HD 525). All our videos are also rooted here, yet it has also become more various and complex, available on WebTV and YouTube. And don’t just sit there bringing together diverse experiences and stories with one reading! Send us articles, photographs, and videos. We want common root: Italianità. to reach you as much as we want you to reach us. None of this would be possible without the participation of tens of thou- A major plank in the very fabric of this country’s society, sands of people who have followed us—online, in print, and Italy’s vast presence in the US is constantly growing nowa- on social media and TV—and helped shape our content. In days—and it wouldn’t be as powerful or visible without the order to continue, we need to build a strong network together. The editorial team contribution of diplomats, cultural institutes, and organiza- celebrates with NIAF tions that form what is known as the “Sistema Italia” and A few years ago Piero Bassetti, a major Italian entrepreneur, President John Viola their tireless work to bolster Italy’s cultural, artistic, scien- coined the term “Italici” to describe people in the world who at our NYC office, tific, and commercial presence in the USA. In fact, it was inhabit a way of being that transcends Italian citizenship which we call the Embassy of Italy in Washington that “challenged” us to or ancestry. “The Italica way is a pluri-identity that doesn’t La Casa di i-Italy become a national magazine roughly one year ago. And we place an ultimatum on being Italian, American, French or Argentine,” says Bassetti. “It’s a group that, as a world community, can become larger and more nuanced, and for that same reason, richer.” In the US, these Italici form a vibrant community. i-Italy knows that because they have been our audience since we started way back in 2008 as a spinoff of a European Union project that, courageously at the time, invested in information and new media. Many of these millions of Italici may speak English but they wear and eat Italian. They read Italian books, watch Italian movies, and listen to Italian music. Some are Italian citizens. Many have Italian relatives and ancestors. Many more simply love Italy and the Italian way of life. Italy is a major cultural and human capital, the foundation of a “soft power” that still seems insufficiently understood, even in Italy. We believe the reason for this is a lack of communication. And that’s the area in which we are trying to contribute. Communicating Italy abroad, especially in the US, is our job and our passion. You, reader, are an Italico too. Even if you’re not connected by blood. For the sole reason that you’re interested in the italico world. And therefore interested in i-Italy. ;-) ww www.i-Italy.org Spring 2017 | i-Italy | 7 focus ww NEW YORK. GIUSEPPE DI PIAZZA PRESENTS “LANDSCAPES” Stories in Frames

The powerful visual narrative of by Letizia Airos writer and photographer Giuseppe Stop a second to absorb these photos. Di Piazza. A childhood in Palermo. wwTake time out of your increasingly photo- saturated lives. Of selfies. In selfies. Of Ins- A career in Rome and, later, Milan. tagram accounts. On Facebook. Photographs Close ties to New York and “Italian” have become faster than time itself—but remember? They were created to stop time. Re- America. But there’s more to him experience the wonder that comes from look- than that, as can be seen in his ing at a photograph carefully and discovering its moment. Its photographer’s intention. Let Landscapes—currently on display at yourself be lured by it until the photograph NYU’s Casa Italiana Zerilli-Marimò— becomes yours. Love it or hate it. Bring that attitude to Giuseppe Di Piazza’s sensuous, ce- and his singular portraits of women. rebral, alive Landscapes on exhibit at the Casa Italiana Zerilli-Marimò.

A Life of Words and Photos “Photography was a gift I discovered when I tion, when the Kingdom of Italy captured was 12, thanks to my mother, who gave me a Rome]. There was a festive atmosphere, and Kodak Instamatic,” says Di Piazza. “I remem- I was thrilled to have the chance to capture ber the first time going around Rome and pho- Rome’s beauty in black and white.” This early tographing the city, in September 1970. People adventure in photography led (unsurprisingly, were celebrating the centennial of the “Breach given the times) to the dark room. of Porta Pia” [the decisive battle for unifica- “I spent whole days standing under those

8 | i-Italy | Spring 2017 www.i-Italy.org Images from the exhibit Landscapes: Blu Manhattan. Projects. Queensboro Bridge. Left Page: Lower East Side. Below: Giuseppe Di Piazza. Photo by Giovanni Gastel red lights. There’s an art to the dark room. It teaches you about how light enters the camera and how to use it to make prints.” To this day, Di Piazza thinks in terms of time, diaphragms, and analog, even when he’s using a digital camera and working in the postproduction “light room” (i.e., Photoshop). So everything started with Mom? “Yes. In 1966 my mom, along with my dad— a doctor—opened a gallery in Palermo, argu- ably one of the most important in Southern Italy back then. They enabled me to grow up in an extraordinary visual context, among paintings and painters. I met internationally known Sicilian artists and writers, like Leon- ardo Sciascia and Renato Guttuso.” The boy in the dark room later embarked upon a successful career as a journalist and ww writer, which led him to work for various news New York is a state of outlets, the last being Corriere Innovazione, a monthly publication attached to Italy’s larg- mind. It’s not just a city. It est newspaper. Which begged the question: how important was photography in your other represents an existential careers? “They go hand in hand. Photography is an condition for all these integral part of journalism. In the mid 1980s an American company was already acquir- people who decided to live ing photos and stories from me. They were paying me for jobs that would be distributed together. For a writer and to forty or so journals. But even in my writing, photos come first. I think of my novels photographer like me, there frame by frame. When I imagine describing a scene, I think of it photographically. Or rather, may be no better place— cinematographically.” But today he has moved away from tradi- after my own Sicily, of tional photojournalism. “I prefer to talk about it as an expression course. of feelings, vision, perceptions. I’m interested in the artistic side… At the same time, when I write I use a lot of photos. I search for them online too. I always look at images of things that I have to write about.”

How Italian Is New York? In the 1980s Di Piazza left his hometown Pal- ermo and moved first to Rome and then to Milan, where he works today. But he also has close ties to America and considers New York one of the places that most inspires him. “NYC is, as Alicia Keys and Jay-Z say, a state of mind. It’s not just a city. It represents an existential condition for all these people who decided to live together. And whoever comes here, even for just 15 days, is caught up in this spirit. For a writer and photographer like me, there may be no better place—after my own Sicily, of course.” But there are greater reasons for his bond with the city; Di Piazza has a beautiful Ameri- can wife and a great grandfather who briefly www.i-Italy.org Spring 2017 | i-Italy | 9 Scivoli di San Vito, Sicily. Below: Kseniya Rappoport, Francesca Lancini, Emma Marrone, Roberta Moen focus emigrated to the U.S. Di Piazza himself came pretty close to being born here. “I love Italian Americans. I should have been one of them. My great grandfather Luigi was a metal worker who moved here in 1899 to work in the shipyards in Brooklyn. Unfor- tunately, after a few years, he fell ill and had to return to Sicily.” It was Di Piazza who, as an established journalist for the Corriere della Sera, made it back to New York to document its Italian spirit. The city floored him. “I found proof of a real richness that is too often overlooked. We built really vibrant communities here, which form an important social structure in America. It’s a wild legacy and I wanted to get to know better these new American communities—Italians from America, Americans from Italy—that may have lost their internal cohesion yet are well aware of where they come from.” Then there’s the New York that knows a thing or two about sleepiness. “[It’s] almost like an Italian village,” he says. All the guide- books describe New York as the city that never sleeps. But the real New Yorker knows that’s not always the case. New York’s sleepy pockets are often its most alluring, a fact that didn’t escape Di Piazza’s notice. “You can set the rhythm of New York yourself. If you write novels, go out for drinks with friends, walk the dog, and chat about literature all the way to the edge of the East River, you inhabit a sort of paradise, and you might think you’re in a small Italian town. It may not be the sea ww I can’t do fabricated “I want the women to be able to recognize around Capri, but you can taste the taste. If themselves. I try hard not to alter reality in you stray far from the most famous symbols of portraits. I try hard not to order to capture a woman’s inner beauty. I New York, you can discover a beautiful, almost can’t do fabricated portraits. I need to create unknown place.” alter reality in order to a complicit play of gazes between model and photographer. When I can see her beauty, I take Landscapes and Portraits capture a woman’s inner the photo. There are photographers that model In April NYU’s Casa Italiana Zerilli-Marimò models, as if they were made of plastic. Not me.” will host Di Piazza’s photographs of urban beauty. When I can see her We hope to see the actual photographs landscapes, ranging from major cities like in New York one day. In the meantime you New York and Singapore, to those same small beauty, I take the photo. can view Di Piazza’s portraits on his website Italian towns. Why landscapes in particular? (http://dipiazza.eu) alongside his sublime “Because it brings me joy to describe places landscapes that currently constitute “not that trigger an emotion, to take photos that rected a magazine devoted primarily to pho- an exhibition,” as the artist says, “but the represent sensations. In describing my work, tography. But I feel more comfortable with exhibition.” some journalists exceed my own intentions. landscapes. It’s a product of my digital train- “Being invited to exhibit my photos in a There are intentions that a painter can’t have. ing. Digital allowed me to work with a palette place as prestigious as NYU’s Casa Italiana The same holds true for photographers.” of colors just as I wanted. That wasn’t easy brings me great joy. It’s an enormous honor Di Piazza is also a great portrait artist. He with analog. For me, color is the language of for my work. My heartfelt thanks go to the di- may deny it, but his modesty strikes us as landscapes. Black and white is the language rector, Stefano Albertini.” excessive. of portraiture.” What’s it like exhibiting for the “I don’t see myself as a portraitist, even if I And yet his portraits of women are quite first time in New York? do have a significant archive of portraits dat- impressive. Shot by shot you are struck by a “Indescribable. Because, as I ing back to the 1960s. I adore photographing Sicilian quality of scrutinizing a subject with said before, the city is a part of people, women in particular. With the latter thoughtful yet discreet, un-invasive curiosity. my family, a story that might have I succeed in establishing a dialogue while I Any women would want to be photographed Watch this been but never was, a constant al- photograph them. Maybe that’s because I di- this way. How does he do it? interview lure.” ww

10 | i-Italy | Spring 2017 www.i-Italy.org Orchestra conductor Gianandrea Noseda

ww MUSIC: Gianandrea Noseda and Harvey Sachs at THE ITALIAN CULTURAL INSTITUTE OF NEW YORK A Conversation on the Future of Opera ww Meet the authors

Gianandrea Noseda is widely recognized as one of the leading conductors of his generation. For the Metropolitan Opera’s 2016-17 season, he conducted an acclaimed new production, directed by Bartlett Sher of Gounod’s lush Roméo et Juliette. In the 2017-18 season, he will become Music Director of the National Symphony Orchestra at The Kennedy Center in Washington, D.C.

Harvey Sachs, writer and music historian, is on the faculty of the Curtis Institute of Music in Philadelphia. He is the author of several books, including a forthcoming biography of Arturo Toscanini, Toscanini: Musician of Conscience (Liveright).

Noseda and Sachs on i-ItalyTV

What follows are excerpts from a conversation between leading conductor But that’s rare. It’s really a miracle because you cannot predict when a singer might not feel well Gianandrea Noseda and music historian Harvey Sachs that was part of the or the orchestra might be a little less focused. You series “Italian conductors in New York,” held at the Italian Cultural Institute. have to be on all the time, or problems arise. You have to motivate always, especially here at the Met- The excerpts have been edited slightly for publication. ropolitan Opera, where the production changes every night. Each night, the orchestra sees a different The complete recording of the conversation is rehearsing , and I join in. Little by little, you put conductor and different singers. As the conductor w wwas curated by i-ItalyTV and is available the puzzle together. One of the first rehearsals for you have to be there in all ways. You have to be at www.i-Italy.org. everyone is called stage orchestra. It’s important there to make it easy for others, if not for yourself. to be efficient and organized, and it’s a nice sur- Harvey Sachs: Maestro, what really happens prise when you pull everything together and you Sachs: You are conducting Gounod’s Roméo and before you get to an ensemble rehearsal, with think, “Oh, it’s not bad.” From there you build the Juliette at the Met this season. Can you talk a the singers, sets, and chorus on stage and the entire performance. In the meantime, set and cos- little about French opera? What distinguishes orchestra in the pit? tume designers are also working, usually at night French opera from Italian opera? to avoid conflicts with soloists and the orchestra. Gianandrea Noseda: In any production, all of This is why I call the opera a miracle, because when Noseda: French opera came into my life in a these elements have to be rehearsed separately. it works, it’s made of so many elements. To have strange way. The Metropolitan asked me to con- First, a conductor rehearses the score with the sing- control of everything is both fascinating and dif- duct, even though I am not a French specialist, ers at the piano. After that, you rehearse only with ficult. But when you do have a great performance, I just treat it like any opera. From an Italian the orchestra. Meanwhile, the director is rehearsing and everything goes well, you realize that because perspective, French opera is a less precise art. In with the soloists and company. The chorus master you don’t have to struggle, it comes very naturally. French opera, you create a setting where every- www.i-Italy.org Spring 2017 | i-Italy | 11 Gianandrea Noseda and Harvey Sachs during their conversation at the Italian Cultural Institute of New York focus

tion. You can’t do that now. You have to schedule everything. And the musicians’ unions, rightly, want to know in advance when they’re going to be working.

Noseda: Before, there were commissions for new operas. Today, the concern is that we do not commission any, or do so rarely. This is a tragedy. But it’s said, “People will not come.” Who knows? But they will not come either to see the same La bohème over and over. In the early 90s, we could sell out 25 performances of La Bohème. When I opened the 2016-2017 season in Torino with a new production of it, all nine performances were sold out. But to create that interest we had to do a new, very modern, very contemporary, very provocative production. You cannot depend upon the same elements from a century ago.

Sachs: Audiences once demanded new operas. In 1900, they didn’t want to hear Il Trovatore or Il Rigoletto anymore. When Toscanini decided to stage Il Trovatore at La Scala in 1902, he had to fight to put it on, even if his production became a tremendous success. That’s changed now. thing is possible. In Italian opera, especially Verdi ww Although smaller companies can take the risks, but also Puccini, things are more controlled and Today no one anywhere something new at the Metropolitan has to fill a distinct: with one note Verdi can change an at- theater with almost 4,000 seats. It’s a big problem. mosphere from beautiful to violent. That doesn’t gets a job for life. You have happen in French opera, where it takes more time Noseda: What will opera be in 100 years? Will for nuances to create an atmosphere. to give the best of yourself, we exist still? I hope so. I’m not sure. We must find a way to connect opera to audiences, but you Sachs: Let’s talk about the situation of opera in and when this happens in cannot force opera to be something it is not. You Italy today. You’re in charge of one of the very fin- have to use all the elements you have to make est companies, the Teatro Regio in Turin. What’s opera, you get the energy to opera sound and look more believable. I am pas- happening with the larger companies and the sionate about opera, but also pragmatic. We have smaller ones? Because it’s no longer the case that try to take the best from to revitalize. I still believe it is a live art form, but every town and village still has its own company. to be taken as a live art form it needs new works. yourself and create a better Today we have the most incredible orchestras and Noseda: True, probably because there is no players. The level is so high, but so is the competi- longer enough demand. I think we have to face society. tion because orchestras are diminishing. Where a new era. Forty or fifty years ago, some sing- will music students end up? I’m optimistic. But ers could sell out the house for twenty perfor- In the age of the web we are always connect- we have to find a way to have fewer conservatories mances of any opera. Caruso, and later Pavarotti ed. If the sets are not incredible, audiences find that train great professionals but more schools and Domingo, could sell out a dozen or more out and don’t accept it. I think people are no that teach students to live with music, but not as performances. Arturo Toscanini, too. Now no longer willing to subscribe to 25 operas a year. professionals. Not everybody is born to become conductor or singer, however great, is able to They often decide last minute to buy tickets and a Maurizio Pollini. sell out twenty performances. We have many go. With fewer subscribers but more people pur- And today no one anywhere gets a job for more choices in art and entertainment. It’s a chasing single tickets, it’s difficult to organize a life. If you don’t deliver, goodbye. You have to give different time. Italy is the cradle of opera. I re- season. In which direction should we go? I don’t the best of yourself, and when this happens in op- member theaters in small towns like Adria and know. We have to be very creative. Artists have era, you get the energy to try to take the best from opera recordings made in Pavia and Piacenza, always had to be very creative. yourself and create a better society. The world is where Tebaldi and Pavarotti were young singers. changing and we are in a moment of transforma- Now those theaters hold five concerts a year. Sachs: A hundred years ago, many opera com- tion. It’s much more exciting, but it’s more dif- To expect the Italian government to support all panies ran on the impresario system. Impresa- ficult. You don’t take anything for granted. Every this musical activity is not realistic, and we know rios invested in productions, which were much time I go to the podium it doesn’t matter if I’ve it. I’m working to find a way to combine public simpler then. Companies would do as many conducted 100 good performances. If your next money with private sponsorship. We have to performances as audiences would pay to see. one is “so so,” and the one after that “so so,” you’ll present the highest possible quality to an audi- A flop would close immediately and the house disappear. You have always to show that you al- ence that is very demanding. would quickly prepare to open the next produc- ways give your maximum. ww

12 | i-Italy | Spring 2017 www.i-Italy.org Americans Love Italy

by Darrell Fusaro

Americans fall in love with Italian early. As kids it begins with “spaghetti!” and “meatballs!” and “pizza!” — soon it’s “espresso!” and “cappuccino!” and “latte!”

* Cartoonist, humor activist and great friend of i-Italy, Darrell lives in Los Angeles with his wife Lori and their furry four-legged friends, Mr. French, Gabby, Francis and Enzo. He is the author of What If Godzilla Just Wanted a Hug? and co-host of “The Funniest Thing! with Darrell & Ed” podcast. www.i-Italy.org Spring 2017 | i-Italy | 13 focus ww washington, dc: italian leadership in america series / 3 Heritage, Politics and Women Empowerment

Interviewing Patricia de Stacy Growing Up Italian American in Brooklyn

Harrison, President and CEO of the Where did your ancestors come from? Corporation for Public Broadcasting, My grandfather Nunziato De Stasio (he didn’t change his name) was born in Salerno co-chair of NIAF, and a most and came to this country when he was 16 years captivating Italian leader in the old. My grandmother Elisabetta was born in the United States but came from the same vil- Nation’s capital. lage as my grandfather. My grandfather was a big influence on my life. He was the unofficial by Ottorino Cappelli mayor in our neighborhood of Bay Ridge! As Did they talk to you about Italy? a matter of fact, he had a barber shop where Sure, and they always talked about it in a Ms. Patricia Harrison, we’d like to start everyone went, including elected officials and positive way. I did not go to Italy until I was in wwwith your maiden name, which is de policemen, and everyone respected him. I my 20s, but I had all these stories about family Stacy. But it’s not that in Italian. What’s the don’t want to make him sound like the godfa- and what Italy meant and I felt I had a person- story? ther of Brooklyn, but they all counted on him. al connection to Michelangelo or Machiavelli! My name is really De Stasio. My uncle Lou Bay Ridge was very Italian back then and I My grandfather talked about Machiavelli so was a stockbroker in the early 20s, when there grew up understanding tradition and how im- much I thought he was a relative. And there was a lot of prejudice against Italian Ameri- portant it was. Every Sunday we would go eat were all the great Italians in our lives, people cans. So he changed his name to de Stacy beat my grandparents’ house. There was music, like Perry Como. Every time he was on televi- cause he felt it would be better if it sounded everybody talked and smoked, and I thought sion, my father would say, “He’s Italian.” Dad French! As a child I didn’t even know it used they were all the most glamorous people on was so proud of him. And Tony Bennett, Dean to be De Stasio. earth. I still think that. Martin—and Frank Sinatra, of course!

ww A NIAF/i-Itay co-production Italian Leadership in America

The project features a series of in-depth conversations with prominent leaders of Italian extraction in Washington, DC. It shows how much the Italian-American community has achieved, in so many different halls of power, in the nations’ capital. It also highlights that even the most accomplished Italian Americans are willing to share their Italian stories and acknowledge that their heritage is at the core of who they are. The first series include interviews with: Justice Samuel Alito, Patricia de Stacy Harrison, Anita Bevacqua McBride, Gabriel A. Battista, Anthony S. Fauci, Lugi Diotaiuti, Peter Cardullo.

Patricia Harrison on i-ItalyTV

14 | i-Italy | Spring 2017 www.i-Italy.org Left page: Pat as a child. Bottom: during our interview at the NIAF headquarters in Washington, DC. This page: Pat’s mom Margherita climbs the George Washington Bridge. Scenes from Pat’s childhood.

This E. Bruce Harrison you met. Who isn’t ww My mother was a very to meet with Colin Powell I would bring so Italian... many people from Italy to meet him that NIAF No, he’s not! He’s still trying to figure me out. strong woman. When made him an honorary Italian American at its gala. He was proud of it. How did your family react to the fact that you I would ask her whether were going to marry a non Italian? How did his Fighting for Women Empowerment family? I should do something, For his family it wasn’t so much that I was Another part of your life and career is re- Italian, but that I was from Brooklyn. His family her answer was invariably lated to women’s empowerment, and you’ve was from the south so being from Brooklyn was written books about new women entrepre- like being from Mars. And when I went to meet the same—“use your neurs. Why this special interest? his family in Alabama I got off to a bad start... When we look at our sons and our daughters But over time we got to know each other. own judgment.” and we look at creating a world where people can live in peace, what disturbs me most is that the And what about your family in Brooklyn? first people to suffer in oppressive countries are They were fine with it, and thought my hus- support just to run–they didn’t also have to vote women. I couldn’t solve all the world’s problems, band was like Prince Charles, nice and very for me. They agreed, I ran, and I won! It was a but I could start at home. I wanted to make sure polite. At our gatherings, with the whole fam- lot of hard work. that more small businesses were being started by ily talking a mile a minute, my husband could women, for instance. So eventually I was named never get a word in edgewise. I told him to talk That was in the late 1990s. Republicans to the Small Business Administration advisory more–and not wait for them to stop. Eventually, were out of power then, but in 2000 they council and I also wrote a book about the quali- everything worked out. won the White House… ties of a successful woman-entrepreneur, like Yes, and I count my four years on the RNC a attitude, vision, persistence, and confidence. An Italian Woman in American Politics success because it led to a Republican President. They’re the same for men, but it was a challenge In 2001, I was appointed by President Bush to for women to get that self-confidence; even to- Then you discovered another important be Assistant Secretary of State for Educational day there’s a conference every five minutes on part of your life: politics. How did you get to and Cultural Affairs under Colin Powell. Oh my how women can succeed in corporate life or as run for co-chair of the Republican National goodness, I admired General Powell so much! an entrepreneur. Committee? Working for him was an incredible experience; First of all I am a Republican and I felt that I learned so much about leadership and manage- You are a successful woman, a leader, and the party really needed more women, more peo- ment, and had an opportunity to do things that an Italian American. Are there strong wom- ple of different backgrounds. I didn’t know any- made an impact. en in your family who were mentors? thing about the Republican National Commit- My grandmother, whom I was very afraid tee, or about running for co-chair. You needed In the meantime, were you also involved of because she wore black all the time, as it three Committee members to give you permis- with NIAF? used to be common in Southern Italy. My sion to run, but I didn’t know anyone. It took Oh, I’ve been part of NIAF forever, 25 years. grandfather was also afraid of her! My mother forever to find out who was on this mysterious I had to resign when I was Assistant Secretary was an incredible person who always found a committee. But I picked three members at ran- of State, but I still worked with NIAF, bringing way to meet a challenge. If there was a prob- dom, and got on a plane to ask them for their young people from The Boys Home in Naples lem she would never let me give up, saying www.i-Italy.org Spring 2017 | i-Italy | 15 Pat Harrison with WNET at NYSE Photo Ben Hider; source CPB.org

focus

ww On Capitol Hill last March Making the Case for Public Television

President of the Corporation for Public Broadcasting (CPB), Patricia de Stacy Harrison visited Capitol Hill on March 28, after the new administration proposed to eliminate federal funding to the body. It was the first time in ten years that the head of the public-private agency was called before Congress. A former co-chair of the Republican National Committee, Ms Harrison spoke before a House subcommittee to make a case for her company’s budget request. “We are tasked with two things,” she explained, “To provide a firewall of independence for our content providers and also to ensure balance and ww In a way it’s a continuation of everything I had objectivity. I think, overall, we’ve done pretty well.” In public media we do done. Through public media, I have an oppor- However, the Trump administration’s budget tunity to really change lives from the youngest blueprint will defund the corporation. Ms. Harrison programming that treats citizen’s to the oldest, with programming that stressed that zeroing out CPB would “mean the treats people as more than just consumers. We collapse of public media.” She added, “I’d like to people as more than just are not trying to sell something. come and sit down with you to talk about how we serve all the people. The reason that I know we consumers. We are not How can the Italian American community take deserve the appropriation is because we can prove advantage of the opportunities offered by PBS? that we make a difference in the lives of Americans trying to sell something. Well, after five years in the making, when who can’t afford a cable bill or so-called market we broadcast John Maggio’s documentary se- solutions.” “You are not thinking, you are not thinking ries The Italian Americans, we heard from so enough! Go figure it out.” She was creative and many Italian Americans as well as Americans she never stopped thinking. When I would ask of all backgrounds. So many people watched, her whether I should do something, her answer and some were watching PBS for the first time. was always the same—use your own judgment. Local stations also produced companion doc- So when I came to Washington I too became a umentaries on the Italian Americans of New very strong woman. York and New Jersey. That’s what a lot of other stations have done to connect to their Italian You’re a strong woman, and you have strong American viewers. The story is a story of suc- women in your family, but the role of women cess, of people coming here and working so in traditional Italian American culture has hard, who found joy with their family and who been to follow rather than lead. Do you feel also welcomed anyone to their home, no mat- you’re different? ter how poor, with food and wine. I think that’s To tell you the truth, inside those families what’s passed down. You know, my father al- where, as they say, “men are making speeches ways made the pasta in our house, and whether and women are making coffee,” women are pret- there were four people or fourteen, he would ty much running the show behind the scenes. I make enough food to feed a neighborhood. and over and over and over is linguine with was fortunate in my career to have other women “Someone might come by,” he’d say. I think the white clam sauce. Tons of clams. help me. And I would observe them closely. How lesson of those early immigrants was that no did they dress? What do they do? Why are they matter how hard it was, they were not going to Can you cook it? talking like this? I just learned so much. let society beat them down. They had pride and Of course I can cook it! And I also make a courage and would not be destroyed by work. lasagna that could be used as a murder weapon, At the Helm of CPB This is what we have to communicate to the it’s so heavy and has everything in it. Really, re- new generations of any background—that it ally good. But after you eat it and you go into a In 2005 you were named to be the President may not be easy but you have tools to emerge coma, so I like linguine and clam sauce better. and CEO of the Corporation for Public Broad- as yourself on the other side. casting. You have been there for ten years and Thank you very much for this talk, Ms. you must have shown a bipartisan attitude, for Let’s end our conversation on a litghter note. Harrison. you were confirmed by President Obama too. What’s your favorite Italian dish? Thank you! I enjoyed it, it’s like visiting a psy- Tell us about this ongoing experience. [laughing] Well, something I could eat over chiatrist! You can charge me! ww

16 | i-Italy | Spring 2017 www.i-Italy.org www.i-Italy.org Spring 2017 | i-Italy | 17 Photographs of the MITEI campus, courtesy of Eniday.com focus

ww BOSTON/CAMBRIDGE: Inside Mitei Future Labs The Search for Our Energy Future

Visiting MITEI Labs, a research by Mattia Ferraresi * work closely with physicists and geologists as well as policy and urban planning experts. It would center established nine years ago in a In the “infinite corridor” of the Massachu- be hard to find a more academically prepared, collaboration between MIT and w wsetts Institute of Technology, everyone is in cutting-edge team. “Energy permeates all areas, a hurry. A noisy stream of students hustles from and an interdisciplinary approach is essential,” several energy-sector companies, labs to seminars and from interviews to study says Armstrong. An affable southern gentleman including Italy’s Eni. MITEI (or MIT groups. Everyone has a clear objective in mind, who can barely contain his passion for his job, even the brass band improvising a Ska concert Armstrong is one of the cornerstones of MITEI. Energy Initiative) has become an in the western atrium. As they say, “Work hard, When the partnership was created, the uni- incubator for energy ideas and play hard.” versity sought to collaborate with the private sec- MIT is one of the most important technologi- tor “because they have a longer-term vision than research projects, an across-the- cal centers in the world, an incubator for inno- governments and direct knowledge of the prob- board enterprise involving hundreds vation that runs on a continuous loop. Students lems and avenues to explore.” Then as now, the looking for a ride will be out of place here. Every initiative was based on three fundamental pillars: of professors and thousands of detail—from state-of-the-art buildings to bulletin addressing issue of energy reserves, security, and students. Its goal is to meet the boards flyers—proves that excellence isn’t just a the environment. “How can we meet the growing word floated at academic conferences. demand for energy in an environmentally respon- growing demand for energy in an You understand why Robert Armstrong, Di- sible way?” says Armstrong. “Today, that is the environmentally responsible way. rector of the MIT Energy Initiative (MITEI), most pressing question.” thinks human energy is a fundamental asset in the MITEI recently organized “Solar Day,” a day marriage between academia and industry.MITEI of seminars and interdisciplinary meetings to is a collaborative research center established nine share and present ideas on solar power. “It’s an years ago with several energy-sector companies. area where Eni has been working a lot with a One of its founding members is Eni. MITEI is forward-looking and diversified approach,” says an across-the-board enterprise involving around Armstrong. “Eni even brought the orchestra of La three hundred professors and thousands of stu- Scala here to Cambridge!” That’s one advantage dents from the university’s five schools. Engineers of being allied with Italians.

18 | i-Italy | Spring 2017 www.i-Italy.org Eni CEO Claudio Descalzi with MIT President L. Rafael Reif

Robert Stoner, the Deputy Director for Sci- ence and Technology and Director of the Tata Center for Technology and Design, gained clar- ity on how best to respond to global challenges while working for the Clinton Foundation on development projects in Malawi, Tanzania, and Rwanda. In Africa, Stoner saw first-hand that energy is at the heart of development, but that the people in charge often face challenges of capacity. “Multilateral organizations like the World Bank and the UN, but also small NGOs working bilaterally, have a very limited engineering capacity and can’t really operate as developers and promoters of new technologies,” Stoner explains. Convinced that more could and should be done, he wrote a letter to then-Director of MITEI Ernest Moniz offering his ideas about opportunities for improvement. As it turned out, Moniz had recently attended a meeting with MITEI’s advisory board. One of the topics highlighted at that meeting was the need to focus more resources on developing countries. “My letter found very fertile ground,” said Stoner. A physicist and inventor with a business-like ww “Eni has been working a approach, Stoner would prefer to make break- through innovations rather than incremental lot on the ‘Solar Day’ project improvements to existing technologies. “I’m not saying that it is exclusive to MIT,” he says, “but with a forward-looking certainly we have a disproportionate number of professors and students engaged in this type of and diversified approach,” high-risk, solution-oriented research, and they benefit enormously from MIT’s history of collab- says MITEI Dirctor Robert oration with government and the private sector.” “How many watts am I carrying on my back?” Armstrong. “They even asks Vladimir Bulovich, co-director of the Solar Frontier Center.“This is the fundamental ques- brought the orchestra of La tion people in remote villages in the poorest countries in the world ask when talking about Scala here to Cambridge!” solar panels.” Bulovich and his team are working to produce more efficient solar cells to transport That’s one advantage of to the four corners of the world. “People under- estimate the weight factor of solar technology, being allied with Italians. but it is critical, especially in developing countries where it is probable that a solar panel will be transported and carried by a person.” the flow of fluids in porous media, such as rock sible. Each extra barrel recovered would reduce In collaboration with Eni, MIT laboratories or sand layers—the natural environment for ex- the need to go looking for new wells, perhaps in have produced solar cells printed on thin sheets tracting hydrocarbons. He and his researchers environmentally-sensitive areas. “What we do of plastic. Professor Bulovich shows me a form are looking for more effective ways of getting can have an important economic impact for the with cells about two microns thick—one-fiftieth oil to flow in traditional extraction processes. It oil companies,” he says, “and at the same time it the width of a human hair. “This can be a solu- may not sound mind-blowing at first, but then is advantageous in terms of the environment.” tion to applying solar cells to all sorts of things,” Juanes talks percentages. “On average,” he says, Juanes is just one of the many brilliant minds he says. To demonstrate, he pulls out a pair of “the amount of oil that can be extracted from at work in the place where our energy future is sunglasses that power a table clock with the little oil fields [is 30%]. Thanks to three-dimension- imagined. ww light that filters into the office on a typical Bos- al models, we know there is a lot more under- ton day. ground, but 70% is trapped. Even a marginal While some hunt for a eureka moment, oth- increase in our ability to recover oil from wells * Mattia Ferraresi is the New York correspondent ers attempt to advance traditional techniques. would have a huge impact on extraction.” of the Italian daily newspaper Il Foglio, and an author Ruben Juanes, a professor in MIT’s Department Below us are vast treasures that technology for the energy webzine Eniday.com, a communication of Civil and Environmental Engineering, studies can identify and map but that remain inacces- project of the Italian Oil and Gas company ENI. www.i-Italy.org Spring 2017 | i-Italy | 19 Clockwise: Vincenzo Boccia pictured at the Confindustria headquarters in Rome. Participating in the forum held at the Italian Embassy in Washington, DC, last April. Speaking at a Confindustria meeting. focus

ww MEET VINCENZO BOCCIA, PRESIDENT OF ITALY’S CONFINDUSTRIA 160,000 associates. Ninety percent of them are small to medium-sized companies with up to 100 employees, which reflect the structure of Italian industry. Our confederation is organized What it Takes to Realize by industrial sector and is present in every Ital- ian city. We support our associates in a variety of ways and we formulate policy proposals aimed Italy’s Potential in the World at facilitating [their] growth. Now would you tell us a bit about yourself? I was born in 1964 in Salerno, a city in south- The President of the General by Letizia Airos ern Italy. I graduated in Economics. I then joined the family business, a print-based graphics com- Confederation of Industry Having coffee in New York with the presi- pany now in its second generation. In theory, the recently visited the Italian Embassy wwdent of Italy’s Confindustria doesn’t hap- industry shouldn’t have a future, but that’s not pen very often! But we got the chance to sit the case. True, the Internet caused a reduction in Washington, DC, to participate down with Vincenzo Boccia at the end of a in the amount of print material, but it actually in a strategy forum on how to tell lunch organized by the GEI (Gruppo Espo- broadened the printing industry market. By nenti Italiani), in which Mr. Boccia was pre- now, over 30% of our income comes from the the world about the benefits of sented with a special award by GEI President European market. Later I developed a passion investing in Italy. Lucio Caputo. for associations, which led me to Confindustria through my involvement in the Young Entrepre- Mr. Boccia, could you start by briefly ex- neurs Association in my city. Less than a year plaining to our American readers what Con- ago, I became the president of Confindustria. If I findustria is? have to present myself, that’s what I would men- Italy is the second largest industrial country tion: an interest in economics, passion for trade in Europe after Germany, and Confindustria is associations, and love for my work—and for my the largest trade association in Europe. We have country, naturally.

20 | i-Italy | Spring 2017 www.i-Italy.org Counterclockwise: Mr. Boccia with the President of the Italian Republic, Sergio Mattarella. With Italy’s Prime Minister Paolo Gentiloni. At his printing factory in Salerno.

There have been two “firsts” for you recently: ww rather than our potential—we even when we the first time in America and the first time We need to work as a went abroad. This has to be corrected. In our as the President of Confindustria. Can you Washington meeting, data from the WTO–not tell us about your trip in the US and what system and tell the world from our Centro Studi–revealed that out of preceded it? 14 macro-sectors in the world economy, Italy I traveled to Washington where we had a about our recent progresses is first in 3 of them, second in 5 of them, and very interesting roundtable discussion at the sixth in 1 of them. In other words, in 9 out of Italian Embassy involving Confindustria, the in economic policy, 14 macro-sectors Italy is top tier. Evidently, we Italian Bank Association, Bankitalia, and the tend not to grasp who or what we are in rela- Ministry of Economy and Finance. We strove explaining the benefits of tion to the world nor what we could be if we to create a narrative for our country, its pres- resolved at least some of our conflicts and stood ent conditions as well as its potential. It’s a way investing in our country. as a cohesive system. of connecting and working as a larger system, not only in the United States, and of telling the to eliminating inequality and poverty. This What can Italy do to reach that goal? Though world about our recent progress in economic is consistent with Italy’s industrial culture: a a few large businesses do exist in Italy, the policy and explaining the benefits of investing country’s growth cannot and does not need to overall industrial structure is still fragment- in our country, because recently there has been be the goal, but it must be the prerequisite to ed into a host of small and medium business- a series of interesting “pluses.” realize a different vision of society for the me- es. What needs to happen to implement your And you’re correct. There are two firsts. A dium and long term. vision for the future? few weeks ago we met in Rome for the B7 Busi- We have a few challenges to face. Some of ness Summit with the trade agencies of the sev- Such vision is all the more significant coming them come from inside the industrial world. en most industrialized countries in the world. from the Europe’s second largest manufac- Italian businesses need to grow dimensionally We signed a document against protectionism, turing industry. But it isn’t well known, nei- as well as culturally. We need to build honest which was approved by everyone, including ther abroad nor in Italy. Why do you think relationships with unions, a system of industri- the U.S. Chamber of Commerce. That docu- that is? al relations based on collaboration to increase ment represented our shared idea of an open, It’s not well known at all in Italy! Only 30% competitiveness. We call it “the salary-produc- inclusive society—a society in which growth of Italians know it. In the past, we developed tivity exchange”—that is, increasing the produc- and the economy have to be the prerequisites a tendency to draw attention to our conflicts tivity of a company must also mean increasing www.i-Italy.org Spring 2017 | i-Italy | 21 Vincenzo Boccia during our televised interview at Le Cirque. Right: In Washington with NIAF co-chairs Patricia de Stacy Harrison and Gabriel A. Battista focus

Vincenzo Boccia on i-ItalyTV

its workers’ salaries. And we also need to work You’re from the south. I wonder if you could As Goethe said, it is not important that we get with the banks in order to bring them closer to comment on Southern Italy. It is so often along but that we “strive in the same direction.” the actual needs of the economy. portrayed as an idle, stick-in-the-mud re- In order to strive in the same direction, you As for the country more generally, I think gion, when in fact it has great energy. have to feel you belong to a community. Sense Italy must avoid short-term thinking—based What you said is exactly right. What we see of community is essential to Confindustria, and on the next round of elections—and put for- from the data is that in any given area of the it gains a double significance for us, since we ward its own idea for the future. We need to country—Southern, Central, Northern—we also see ourselves as part of the world commu- rebuild a vision of the country with a medium- have businesses that are doing very well, very nity. It is something we must recover, and we term plan, to understand where we want to be, bad, and average. It’s no longer a question of have to do it by constructing a fresh narrative and to jointly take responsibility and make sure latitude. What has been missing in the South of the country and by building relationships that we are on a common path that works in the has been missing in all of Italy: an adequate with other countries’ communities, including interest of Italy and the world. attention to the so-called industrial question. the Italian communities living abroad, without But that is becoming increasingly clear, exclusion, with a strong dose of modesty and as you can see from the government’s recent humility. ww A country’s growth economic policies. In the past few weeks, the Senate approved a law providing tax benefits I have been living here for 20 years now and cannot and does not need to for those who invest in the South. You can’t im- have this growing feeling that my fellow citi- mediately reduce taxes for all Italy, but you can zens in Italy are not aware of the love that be the goal, but it must be provide these types of incentives to investors. the world feels for Italy. Don’t you think that We started with the South, and positive results we should better reflect on this aspect when the prerequisite to realize a will be seen in the near future. promoting our country? Love of Italy is a huge resource… different vision of society There is a human aspect emerging from this I always say, “A country dies of conflict but conversation. You talk about community. I thrives on debate.” It perfectly sums up what you for the medium and long know that in Washington you also visited just said. Firstly, we need to be aware that we NIAF, so that concept includes Italian com- live in a great country, that when we talk about term—an open, inclusive munities living abroad. How important is a beauty and balance, we are talking about Italy. sense of community to you? We have to be more responsible when we talk society where we can I believe that the sense of community is the about our country. It’s a matter of cultural iden- essence of a country. One legitimate criticism tity. We must create a different narrative from eliminate inequality and of Italy is that for a period in our country’s his- the one that perpetuates negativity; we cannot tory, we lost that sense of community, which is allow that narrative. We need a positive vision poverty. the foundation of building a common vision. to realize Italy’s potential in the world. ww

22 | i-Italy | Spring 2017 www.i-Italy.org Pope Francis and Ahmed el-Tayeb, Grand Imam of al-Azhar, met in Cairo in April Photo: Osservatore Romano ww OP-ED. WHY WORLD PEACE AND SOCIAL JUSTICE ARE INSETRICABLY CONNECTED The Courage to Shout for Peace and Justice

Courage is no doubt needed to Shout it from the top of your lungs!” Shout for peace so that beauty triumphs. advance a vision for the future in this Shout for hope so that people of all races, cultures sick time, in a world still marked by an and religions shall live together in peace. Should someone say it’s impossible to change this dis- egotistical and individualistic mindset figured and deformed world, I’d shout back that embodied by a diabolical economy the world is full of peacemakers who are silently spreading the seeds of peace, certain that at the that, by trampling on the weak, dawn of a new day the fruits of joy will sprout. perpetuates new and violent conflicts. Shout for peace. Though our days be filled with laments for the dead, sing songs of peace and harmony. by Gennaro Matino Courage is no doubt needed to advance a vision for the future in this sick time, in the circum- The winds of war blowing stances we find ourselves living in, in a world still wwover North Korea appear marked by tensions, by an egotistical and individ- to be casting shadows over ualistic mindset embodied by a diabolical econ- people’s hope for peace. Fears omy that, by trampling on the weak, perpetuates of new conflict are spreading. new and violent conflicts. A strong sense of pur- Yet in times like these, when pose is needed to orient oneself, given all the lives tensions run high, people must search the depths reduced to poverty by political battles that have of their hearts for the power to hold high the flag no scruple, by assurances of salvation that have of peace. Never before has it been so important to no truth, by promises that go unkept. Courage recall the words of the Lord: “Peace be with you.” and far-sightedness are needed to seek out the For his disciples, still shut inside their circle of path of righteousness, for the peace of one is the fear, the Redeemer’s word reshapes history and ww enthusiastic, contagious element needed to forge ultimately reveals the true meaning and purpose We need to remind our- world peace, to reconcile our fellow man so that of life, which can compel men to build a peace- he may build his life around the sacred principle ful world. Peace doesn’t mean being blissfully selves that peace is possible that we should treat others they way we would apathetic. It doesn’t mean dodging difficulties. It have others treat us. That principle is based on doesn’t mean closing oneself off in an egotistical as long as the world isn’t the belief that outer peace is derived from inner bubble to ignore others. Aspiring to peace means, peace. Thanks to inner peace can we sustain this on the contrary, fighting nonviolently, and all of divided between those who hardest of struggles. No one can guarantee peace. us must become messengers of the kind of peace No one will succeed in building it if she isn’t first that the world doesn’t expect, that is far removed have it all and those who at peace with herself, if inner harmony doesn’t from the inner peace of those who sleep easy pervade her entire existence. while the rest of humankind risks extinction. have nothing at all. We have to start over from a place of inner Peace, that herald of meaning and re-maker peace that has fortified us during tumultuous pe- of humanity, is a universal struggle to stop in- bution of natural resources or the unequal exer- riods in history. For all of us with a genuine and justices that oppress the weak, vulgarity that of- cise of fundamental human rights between men firm sense of human values, peace means mak- fends the humble, and arrogance that crushes and women, there can be no peace. If we don’t ing the effort to talk with those who are different the different. Peace means fighting for a world fight for peaceful ecology, if we do nothing to stop from ourselves and find common ground, how- where people humbly recognize one another as nuclear escalation, there can be no peace. ever our needs may vary. In this day and age, amid brothers, charitably reestablish a dialogue, opti- When the Israeli Prime Minister Yitzhak Rabin the clamor of false prophets spewing visions of mistically shape the future, and compassionately was killed in Tel Aviv during an anti-violence rally, calamity, courage is needed to remind the world suffer for one another in order to rebuild heaven he was holding a notecard that he likely would that peace is possible as long as the world isn’t and earth. have read from had he ever been able to finish his divided between those who have it all and those There can be no peace when human dignity is final remarks. It read, “That the sun rises, that the who have nothing at all. ww offended; the right to life diminished; violence, morning shines. The purest prayers shall not carry war, and terrorism promoted; and the weakest us backwards. No one will carry us back to the among us is trampled upon. If we remain indif- dark pit of the past. Not the joy of victory nor the * Gennaro Matino teaches Theology and History ferent to those dying of hunger, there can be no songs of triumph. So, sing a song for peace. Do not of Christianity in Naples. He collaborates exten- peace. As long as we tolerate the unequal distri- mutter your prayers. Sing instead a song of peace. sively with both traditional and new media. www.i-Italy.org Spring 2017 | i-Italy | 23 focus ww ROME/NEW YORK: THE BUSINESS CONNECTION CPAs Without Borders

Two CPA firms join forces to help the ones who are going to promote our name in Italy. It’s important for us. It’s not that we professionals and businessmen who expect an influx of business, which would be need to understand better the nice, but more importantly, we want to look at the long-term effect of having our name workings of Italian and American laws known within our profession in Italy. That’s and financial practices. what we’re after. This will enable us to do what we’re trying to do with Paolo Siniscalco in setting up an organization, which is a joint venture with Paolo’s firm and ours in Italy. Fur- i-Italy was invited to a special encounter thermore, that goal is in line with what we’re ww embodying the relationship between Ita- trying to do with Moore Stephens, which is ly and the United States in a way that goes be- our international name; it’s to get the CPAs in yond usual official pronouncements. It was a Italy to become more of a force. Right now we unique meeting of professionals whose exper- see commercialisti in Italy fragmented across tise is essential to the success of both econo- a lot of little firms. That’s not the model for mies, but who rarely have a chance to collabo- the future. rate. We’re referring to the meeting held in the New York office of the leading accounting and Expansion is everywhere, including outside consulting firm Grassi & Co. between Italy’s of your field. CNDCEC (Consiglio Nazionale dei Dottori The model for the future is to be big and to Commercialisti e degli Esperti Contabili) and provide more services. The accounting profes- their American counterparts. Here we present sion is changing. The audits are changing. It’s You have to be big, but you know that in Italy a two-part conversation with its organizers: now more about consulting. And you have to small companies are often very important. the Italian, Paolo Siniscalco, and the Ameri- know technology. In order to do that, you need What do you think about being big but work- can, Rocco Totino. to hire people who are specialists, and in order ing with small Italian companies? to do that, you need to be big. We just had a I understand the reality of Italy, but I also Mr. Totino, what did the recent meeting with conference where even small companies that understand that the world is becoming much Italian accountants mean for the Grassi firm are our clients want us to advise them on tech- more globalized when it comes to our profes- and its international strategy? nology. And in order to advise them on technol- sion. There’s always going to be a need for 1, 2, It is very important for our name to be ogy, you need the people. In order to get the 3, or 10-person firms, but they’re not going to known. We have struggled with that for many people to work for you, and I’ve been through be handling the economic forces. Italy needs it. years in Italy because we have neither the struc- this already, you need to get bigger. That’s what Every country needs it. The United States needs ture in Italy nor the history to really represent we want. I don’t think it’s any difference in Italy. it. Look, we are 300 people here at Grassi, and ourselves as a provider of high-quality financial With the more than one hundred commercial- in this country it still means that there are 69 services here in the United States. So, when isti that were here on November 7th, if twenty CPA firms larger than us. If we were in Italy, we we had all these professionals here, they’re the of them join forces, it will be a much bigger would probably be number one. So, yes, there’s a ones who understand what we do, and they’re force. big difference between the way business is done, but we realized that it needs to be done on a global scale. We need that scale so we can serve Rocco Totino: We need to overcome fragmentation our clients better. The companies in Italy that the CPAs serve, they’re not getting smaller; they to act on a global scale! want to get bigger. These companies need to understand the international aspects of their opera- Rocco Totino is a Partner and Executive Committee member of Grassi & tions—in the United States or any other country. Co., a New York firm specializing in accounting, auditing, tax, technology, They need to understand that their money, their and business consulting services. Totino has extensive experience revenue, is going to come from them working providing a variety of services to companies in the food and beverage, cross-border, not working within the border. retail, import-export, and fashion industries. His expertise also includes Even in the United States, you’re going to have working with international clients, specifically Italian-based companies small CPA firms. They’re going to take care of doing business in the United States. small retail stores, small businesses. That’s fine. There’s a need for that. But eventually, you have to grow because companies are growing.

24 | i-Italy | Spring 2017 www.i-Italy.org Paolo Siniscalco and Rocco Totino with Louis Grassi, President & CEO, Grassi & Co.

Paolo Siniscalco: Helping Italians do business in the US takes very attentive cultural mediation.

Paolo Siniscalco is the co-founder of the Italian accounting firm Siniscalco&Partners, headquartered in Rome. He specializes in taxation and in general business consulting. Siniscalco is also experienced in mergers and acquisitions–on national and international levels–and in the restructuring of industrial groups.

How was the idea born for a meet- this alliance will better service the clients of wwing between Italian and American both countries: whether Italians, Americans, accountants? or Italian Americans. What I saw with Ameri- The Internationalization Committee of the can accountants is their difficulty in commu- Italian Board of Certified Public Accountants nicating with Italian clients, and vice-versa, had organized a trip to the United States for because of the different approaches of the two 150 colleagues. Aside from this institutional professional systems—the Italian client is used component, I thought that it was the right oc- to having the accountant take care of all his casion to put them in contact with American or her needs as a general counsel, which is a professionals. What better occasion than this feature not present in American accountancy. to organize a meeting in a prestigious Ameri- As I’m used to saying: with Italian clients, you can firm such as Grassi & Co? It was a unique need to speak Italian, not just for linguistic opportunity for an exchange of experiences reasons but also for cultural sensibility. It between professionals from both continents. takes attentive mediation. With the expected merger in Italy between my In Italy we say “fare squadra,” work as a firm, Siniscalco&Partners, and Grassi & Co., The laws are different, of course, but there team. It seems that it’s much more than a we wanted to give continuity to all of the meet- are also different financial and accounting business for you. It looks like you have Ital- ings conducted by professionals. The merger tools that are often difficult to use side by ian DNA inside you. Why is Italy so impor- hasn’t happened yet, but we are on the verge side. It happens that many errors are made, tant for you? of doing it; we’re negotiating the terms. some even unknowingly. Well, it’s my home country; it’s my mother In fact, I’m trying to work on this. Often, country. I was born in Calabria and I came here You’ve been here in New York for three American accountants see only what’s happen- when I was ten years old. So, yeah, I am pas- years. You worked hard for this. ing in the United States, but not what’s happen- sionate about it. If any of the attendees need The motivation for my coming here, and ing in Italy. The same is true for Italians who our help, or my help, I’ll be more than glad to for the merger, is that Grassi & Co. wanted are concerned about what’s happening in Italy; offer it to them, to communicate with them, to to become international. They wanted to have they don’t see what’s happening in the United give them advice. Obviously it’s a professional a more prominent presence in Italy. Since I States. Unfortunately, when a company is Italian courtesy type of thing that we do all the time. had the structure with my firm in Italy, and and works in the United States, or vice versa, it’s Accountants in the United States work together I’m very well rooted and connected there, the important to be aware of both systems. a lot. We set the rules together on some things, idea of a partnership, the origin of Siniscalco, so we meet all the time. We know what every- Grassi & Co. came to be in Italy. After the new Could you give us an example? body else is doing. We’re competitors, yes, but merger, the plan is to assemble Italian profes- One of the mistakes that Italians make we also understand that we have a very, very sionals spread out over the joint territory in a when they come to the United States is that trustworthy profession that we want to main- structure of 100/150 people, and along with they open businesses and appoint themselves tain. And I think the people in Italy are the Grassi & Co. (with its 300+ professionals), directors of the company, but they are resi- same way. support clients in cross-border transactions dents of Italy. Their American accountants between the two countries. In a few words, we fail to tell Italian clients that this may be a This is a concept you highlighted at the see it as a highly-skilled, dedicated Italian- case of “relocation abroad” , a regulation that meeting. American office. requires the US-based operation to submit a In fact, what I said is that we are probably tax return even in Italy, despite the fact that is the most respected profession in this world. We What do you think about differences be- not physically present in Italy. There are also have to do things honestly because numbers tween the world of Italian accountants and cases of American citizens, or green card hold- don’t lie. Even if you put the wrong numbers their American colleagues? What brings ers, who live in Italy and, according to U.S. down and give the wrong advice, eventually it them together? law, have to file a tax return and pay taxes in will catch up with you, and you’ll probably look They’re two completely different worlds. the United States, otherwise they become sub- very foolish when it’s done. ww There are pros and cons on both sides, but ject to penalties. ww www.i-Italy.org Spring 2017 | i-Italy | 25 focus ww MUSIC: PEPPE VOLTARELLI Introducing a Modern Cantastorie

The renowned artist Peppe Voltarelli was recently on a tour in the US. His eclectic approach and provocative attitude are revealed once again in his latest book/dvd/CD Voltarelli Canta Profazio.

by Stefano Albertini

Peppe, you are so many things at once. wwYou are an actor, a singer, a song writer. A Southern Italian Renaissance man, dare I say? You were born in Calabria, right? Yes I am from Calabria, born in Cosenza. I moved to Bologna in 1988 to attend the univer- ww La Vera Leggenda di Tony Vilar—let’s talk sity. And there I started to write and to sing in In my last work we stay about that. When I saw the film I found it Calabrese, in dialect. astounding, I really couldn’t understand close to the arts, the whether you were talking about a real person That’s interesting, you started writing and or that you made up the character. I believe it singing Calabrese when you were in Bologna language, as a metaphor of was the first Italian “mockumentary,” a fake in the north of Italy? documentary. Yes! Because it’s often that you understand our journey through life The story is simple. Tony Vilar is an Italo- the meaning of your own story when you are far Argentinian singer, who was really a Calabrese from where it all started. and the arts. We need to emigrant named Antonio Ragusa, He became very famous in the 1960s, landing number one In Bologna you studied cinema in the DAMS keep the arts close to life. on the charts with big hits like “Cuando Cali- program—Discipline delle Arti, della Musica enta el Sol” or “Clarito la Luna.” Then one day he e dello Spettacolo—at Bologna’s famous arts several regions, including Sicily. And one of suddenly disappeared and nobody knew where school. You were studying in the most inno- the major components of your work is also he was. Everyone asked, “Where is Tony Vilar?” vative school in the oldest university in the your interest in the Italian diaspora, espe- That’s how we started looking for him; and we world. You are a man of contradictions! cially about Italians like you and I who mi- eventually found him not in Buenos Aires but in Yes I am. Bologna was my place of experi- grated from Italy to Latin America and the New York City, in the Bronx, where he had made mentation, my artistic workshop, where I met United States. When did you start exploring a new life as a used car dealer. He finally told us other people that were like me. this interest? the real story of why he quit singing The beginning of this story is in 2003, in Ger- The thing is that during our search for Tony Your voice, your singing voice, your acting many, for a documentary called “Deutschland” Vilar, we discovered the story of the old Italians voice, is strongly connected to your Cal- with my friend the director Giuseppe Gagliardi. of Buenos Aires, of the Bronx, and Brooklyn. abrese roots. But in your new book/dvd/CD The story continues in the US and Argentina in This film marked a very important moment Voltarelli Canta Profazio, you open up to the 2008: you remember Gagliardi’s film La Vera in my career. It was a very powerful learning rest of Southern Italy, in a voice drawn from Leggenda di Tony Vilar? experience since it gave me the opportunity to

26 | i-Italy | Spring 2017 www.i-Italy.org Peppe Voltarelli with Stefano Albertini, Director of NYU’s Casa Italiana Zerilli-Marimò.

discover the story of immigrants. And so now we know what we are talking about when talk today of people coming to Italy from Africa, or from Afghanistan…

Let’s talk briefly about Voltarelli Canta Pro- fazio. Of course Otello Profazio, also from Ca- labria, is a name that many Italians know, because Profazio is also an important anthropolo- gist and cultural researcher, who in his songs tells of important traditions and the problems of social issues. Tell us something about the very long, successful, and prestigious career Profazio’s had since the 1950s. How was your encounter with him? The phone call, of course, “Buongiorno, Maestro?” Yeah! Since I was introduced to him I felt it necessary to absorb his work into mine. When I had the chance to know him personally, we became friends: “Saluto! Ciao maestro Pro- fazio!” We do a lot of shows together. Once he told me he respected me because I did concerts telling stories along with a guitar like he had been doing since 1950. This was a big moment for me, and I found in this music, in this story, and in these lyrics a chance to talk about my history, my own place. It’s also a chance to sing and the music of Profazio. And there is anoth- in many languages, not only Calabrese—in Si- er very important connection here between Peppe Voltarelli ciliano, Napoletano, Pugliese, and in standard music and visual representation. There are Italian. The producer of the album is from Sir- the traditional storytellers who would sing on i-ItalyTV acusa, Sicily. He’s Carlo Moratori, a well-known their stories in piazzas, very beautifully. In musician. English we call them storytellers but in Ital- ian we say storysingers, cantastorie. And in I just wanted to say something about the fact you sing the stories that are accompanied Would you be happy if instead of introduc- artwork of the book. It’s beautiful, very pro- by these images, works of art that comple- ing you as actor, singer, or song writer, we found, very deep and there is a lot of inspira- ment what’s in the song. simply said that “Peppe Voltarelli is a mod- tion from an Italian artist, Mimmo Rotella, in Yes, that’s right, and in the screening of these ern cantastorie?” the technique of the collage, and mixed tech- images we stay close to the arts, the language, Perfetto! As a matter of fact, I may be so niques from the two Neapolitan artists who as a metaphor of our journey through life and many things at once, and I like it a lot, but worked on the book. Their works of art were the arts. We need to keep the arts close to life, being a modern cantastorie is exactly for me, conceived specifically to accompany the lyrics and we need to share the light. thank you. ww

ww Meet Peppe Voltarelli Singer-Songwriter, Actor, and Much More

Calabrese folk singer-songwriter, Peppe Voltarelli, delle Nuvole Pesanti, in 1991 in Bologna. Before boasts a musical career of over 25 years with plans embarking on his solo career in 2005, he recorded of continuing for at least 25 more, or so it seems. nine albums with the band, including Pristafora Until January, he was touring across the States and (1996), 4 battute di povertà (1997), and Sulle ali della Latin America to present his latest book/CD, mosca (2000). Fast-forward to 2006, his first work Voltarelli canta Profazio. In a tribute to his fellow as soloist was on the big screen in the musical countryman and critically acclaimed cantastorie “mockumentary,” La vera leggenda di Tony Vilar, in (story-teller), Otello Profazio, Voltarelli surveys the which he plays himself. Naturally, he composed the songs of his homeland in his gruff-voiced fashion. In soundtrack too. In 2007, he released his first solo doing so, he aims to revive Southern Italy’s folk album, Distratto ma però, which has songs featured musical tradition—which Profazio famously achieved in the film Fuga dal call center, in which he also acts. in the ‘60s and 70’s. Voltarelli is best known for Visit www.peppevoltarelli.net for a more extensive founding the experimental folk-rock band, Il Parto look into his biography. www.i-Italy.org Spring 2017 | i-Italy | 27 Left and right page: Frank Serpico behind the scenes with Antonino D’Ambrosio. focus Photo: Trevor Tweeten

Watch the trailer

ww ANTONINO D’AMBROSIO’S “FRANK SERPICO” JUST PREMIERED AT THE TRIBECA FILM FESTIVAL “The past is never dead. It’s not even past.”

For the first part of his life, Frank by Stanislao Pugliese * Stanislao Pugliese, who discusses the historical and cultural context of Serpico’s story in the film, Serpico had to deal with the A new film on the life and legacy of Frank here interviews D’Ambrosio. corruption of the New York City wwSerpico premiered at the Tribeca Film Fes- tival on April 23, and will soon be seen in na- [Stanislao Pugliese:] What inspired you to Police Department. Once he agreed tional distribution. With the participation of Al make the documentary? to testify at the Knapp Commission Pacino and John Turturro (among many others), [Antonino D’Ambrosio:] In essence, Frank Antonino D’Ambrosio’s work is a brooding re- Serpico is an American archetype and the fact in 1971 and then after the Peter Maas minder of the extraordinary power of individual that he is an Italian-American (from an immi- book and Sidney Lumet film (1973) courage combined with the moral and ethical grant, working-class background) resonated imperatives of Italian American culture. with me deeply. It connected with my own starring Al Pacino, he had to deal with For the first part of his life, Frank Serpico had to personal story, which is very similar. It is an the mythical figure of “Serpico.” deal with the corruption of the NYC Police Depart- enduring story of survival propelled by compas- ment. Once he agreed to testify at the Knapp Com- sion and unbendable purpose, one that amplifies mission in 1971, and then after the Peter Maas book how one rises after they’ve been knocked down, and Sidney Lumet film (1973) starring Al Pacino, exposing the moments when darkness settles he had to deal with the mythical figure of “Serpico.” and one needs a light that shines a path forward. “People don’t know who Serpico was,” he says on Another way to describe this is as creative-re- camera. “For a long time I didn’t, either.” This in- sponse or our striving capacity as human beings terplay of history and memory is the red thread to transform our obstacles into opportunities to running through the film. “The past is always pres- make the world work better for everyone. Serpi- ent for him,” remarked director D’Ambrosio. co demonstrates this ability most profoundly by

28 | i-Italy | Spring 2017 www.i-Italy.org Bottom: Serpico (right) in 1971 during the Knapp Commission hearings on police corruption

ww The Film “A man whose personal crusade proved both a calling and a curse...”

“FRANK SERPICO” was written and directed by Antonino D’Ambrosio--a visual artist, writer, and director who was born in 1971, the year Serpico was shot in a drug bust gone bad. Antonino read the Peter Maas book on Serpico at age fifteen when his father died. D’Ambrosio is the author of A Heartbeat and a Guitar: Johnny Cash and the Making of Bitter Tears, as well as Let Fury Have the Hour: Joe Strummer, Punk, and the Movement That Shook the World, which he also developed as a film documentary. He is the founding member of La Lutta New Media Collective which he established in 1998. The Independent declared his film one of the best documentaries of the Tribeca Film Festival. The New Yorker notes that the stories “range from painful . . . to wondrous.” David Alm in Forbes says D’Ambrosio has captured Serpico’s life “with artistry and grace . . . There has, unfortunately, never been a better time to revisit his story.” Screen Daily notes “D’Ambrosio’s compelling documentary offers an intimate ww Our shared common of the American democratic experiment and the portrait of a man whose personal crusade proved unlimited potential of the human spirit. both a calling and a curse. . . the film’s resonant backgrounds—as Italian message of injustice and grassroots activism, What was it like working with Frank? should also garner plenty of interest following its immigrants from a work- It was ultimately humbling and life-chang- premiere run at Tribeca.” ing. There were many moments that were Brian Devine, Sr. and Silvija Devine, executive ing class family—was quite challenging because anytime you shine producers. Brooke Devine, Brian Devine, Jason both a spotlight on and place someone under Orans, Antonino D’Ambrosio (producers). fundamental in getting the microscope it can be unsettling. You have Original score by Brendan Canty; music by Jack to develop trust and give yourself over to the White; cinematography by Karim López and this film done. process. But the challenge of telling the story Trevor Tweeten. Edited by Karim López. of someone who encountered so much betrayal A Gigantic Pictures production in association with how. he has lived following the birth of the “Ser- in his life led me to find many different creative La Lutta NMC. pico” legend in the early 1970s. Frank Serpico is openings to realize the vision I had in mind for often thought of in two ways: one, the hero cop this film. In some ways, I had to keep tapping who “ended police corruption forever” by nearly reservoirs of courage and resoluteness to keep trading his life do so; and two, as a basis for “the pushing this project to completion. The film it- Pacino film.” These calcified pop-culture myths self and the process of making it and sharing it obscure the larger and indispensable story of a with the world is a reminder that true commit- person who never relented in pursuit of telling ment is to act—and that’s what Frank’s story is the truth. Some describe this as the core element about, this film is about and being alive on this of the American Dream: you work hard, live with planet is about. honesty, humility, and honor and all the rewards of America are then made available to you. The In what ways were your backgrounds influ- reality is quite different and can often be brutal ential in making the film? and harsh. The story of Frank Serpico is then Our shared common backgrounds—as Ital- so much more than an honest cop who did the ian immigrants from a working class family/ right thing: it uncovers the unrealized possibility neighborhoods (Brooklyn and Philadelphia)— www.i-Italy.org Spring 2017 | i-Italy | 29 Frank Serpico, John Turturro, and Antonino D’Ambrosio attend the ‘Frank Serpico’ Premiere during the 2017 Tribeca Film Festival in New York City Photo: Christopher Auger-Dominguez Antonino D’Ambrosio and Frank Serpico behind the scenes Photo: Trevor Tweeten focus was fundamental in getting this film done. There, speaking a common language (Italian) and discussing key things we learned from our parents—honor, integrity, hard work, being skeptical of power—were all things that connected us. There are things that both our families did—passing down mantras, ethical codes if you will. Things that Serpico adhered to, included “Never Run When You’re Right,” “Only Actions Count,” “There is not us v. them— there’s only us.” These are things I deeply believe—I describe this as “creative-response” and these are the stories I like to tell via my writing, filmmaking, visual arts. Serpico’s whole approach to being a cop and to living life is a creative-response—another key intersection of our backgrounds.

Was the 1973 Lumet/Pacino film a help or a burden in making your own film? The Lumet/Pacino film was a help—as a matter of fact I saw it as a key device in presenting my own unique vision of this story. Since my film is a deep character study of an American archetype and a psychological study of a whistleblower (or as Frank describes him- ww Serpico’s no hero. His self a “lamplighter”)—I saw the original film, particularly as a “home movie” allowing me to story is about the everyday reflect back on Frank’s memory—the past and present colliding constantly in my film. This citizen who in the face of became important as Frank himself performs his life throughout my film and the film is very frightening odds, embraces much about memory, representation and reality. Also, the Lumet film and Peter Maas book his fear and rises-up to do helped me frame more of the story of Frank’s ongoing challenge with becoming an icon and the extraordinary. hero in popular culture both of those things he rejects—these labels end-up undermining both Frank’s life and the people he inspires— making it seem that you have to be an extraordinary person to rise-up to serious challenges and obstacles in life. But Serpico’s story is the opposite of that—it’s about the everyday citizen who in the face of frightening odds, embraces his fear—which is the true essence of courage—and rises-up to do the extraordinary. So highlighting the negative effects of celebrity and fame also allowed the film to present a more nuanced, empathetic portrayal. It’s also important to remember that the book and the Lumet film only looked at a certain period of time of Frank’s life (his early 30s). He’s lived more than 40 years of an interesting and intense life since then. ww

* Stanislao Pugliese is Professor of History and the Queensboro Unico Distinguished Professor of Italian & Italian American Studies at Hofstra University.

30 | i-Italy | Spring 2017 www.i-Italy.org Linda Carlozzi, Marisa Colavita, and Federica Pittarello. Below: the Community of Unity Team (Eric Komoroff is second from the left)

ww PEOPLE: FIGHTING FOR YOUTH EMPOWERMENT Community of Unity’s SONG Celebration Honors Colavita

This spring at the Hudson Studios, tion, Eric Komoroff, and one of the winners of The Community of Unity strongly believes that the night, Marisa Colavita. humans beings do the best work when the work the Community of Unity nonprofit is done together. The founder continued to say organization held their 15th Annual The History of Community of Unity that, “as a community we share our feelings, we Eric Komoroff, Founder and Executive Direc- work hard, we share our challenges and through Song Celebration and Fundraiser tor of Community of Unity, had been a New that experience, we grow. For many of our kids, which honored Marisa and Giovanni York educator since 1988 before starting his they feel very alone in life and our programs cre- own nonprofit organization 17 years ago. He ate communities which are kind of like families in Colavita for their support. told i-Italy that he “always felt like too many which they feel safe, in which they can take risks young people don’t embrace the idea of having and hopefully make the decision that they want to a unique potential, something that is special work hard and grow and have a good life.” by Joelle Grosso about them that they need to pursue in their lives that makes life worth living so we created Partnering with Colavita The Community of Unity recently hosted this organization to hopefully awaken in them Marisa Colavita, from America’s most trusted wwtheir 15th Annual Song Celebration and a sense that there is a future, that everyone has family brand for fine Italian gourmet products, Fundraiser where Marisa and Giovanni Colavita a song and we have to learn our song and then told i-Italy about how her and her husband’s were awarded as the SONG Winners of the year. we have to share our song.” partnership with Community of Unity began. All the guests enjoyed a night filled with good Komoroff went on to explain the meaning After visiting the school and meeting the chil- music, good food, and good company all while behind the concept: “the song to us is that thing dren, she said that “it was a beautiful moment supporting the dynamic programming that inside of you that you’re born with, that makes but also a very difficult one because I realized Community of Unity provides which empowers you, you. It’s your best self, it’s your potential, it’s that these kids in front of me had problems young people to find their unique purpose and your purpose, it’s your vibration, your essence much bigger than themselves and much bigger potential. i-Italy had the special opportunity to and we all have it and a life is really about learn- than me. I realized I didn’t have the proper skills speak with the founder of this special organiza- ing our song and then sharing our song.” or preparation it takes to work with children who have serious problems at home. However, I still wanted to support the organization and so it came quite naturally for Giovanni and I to provide financially in order to help them.” She added, “the thing that struck me most about this organization is the immediate and direct impact it has on the lives of children. The main reason we accepted this SONG award is because we want to sensitize others to the cause.” When asked about his relationship with Co- lavita, Komoroff responded that “it’s the 15th year we’ve had this event and we always honor people who have shared their song with us so this year Marisa and Giovanni Colavita have shared so much with us, they’ve really been incredibly generous in providing all of our programs with food, they pay for all of the food that we serve out kids which means all of our kids get to eat healthy food and high quality Watch the food and it’s been just the greatest video experience working with them.” ww

For information on how you can donate to Community of Unity, visit their website at: http://communityofunity.org www.i-Italy.org Spring 2017 | i-Italy | 31 Left page: Alessandra Cortese de Bosis and La Scuola students. The 40th Anniversary Gala at Cipriani 42 focus ww LA SCUOLA D’ITALIA TURNS 40 Back to the Future: Italian Education in New York City Moves to Columbus Circle

As La Scuola d’Italia celebrates its 40th anniversary, the institution, which combines the best features of the Italian and American education systems, is undergoing major changes. A bilingual and bicultural school, La Scuola is committed to preparing students for a global world, and now it’s moving to a larger and more prestigious location in Manhattan. by Kayla Pantano

On the 40th Anniversary of the founding wwof La Scuola d’Italia Guglielmo Marconi by the Italian Ministry of Foreign Affairs, guests attended a gala benefit for the school’s outstanding students and faculty at the iconic Cipriani 42nd Street – an event venue housed in an old bank. The enthusiasm among students, professors, staff, parents, corporate sponsors and board members in attendance was palpable. We were there to document the unmistakable warmth and sense of community. For the last four decades, La Scuola has been the only school in North America to offer its academic curriculum in both English and Italian. The gala marked a crucial moment in the school’s long history. “It’s an important anniversary,” explained Head of School, Dr. Maria Palandra, “because the school is changing. It’s becoming more international. Of course it is already a bilingual and bicultural school, but it’s also committed to preparing students for a global world, a world much different from the one we knew 40 years ago… La Scuola d’Italia on i-ItalyTV

32 | i-Italy | Spring 2017 www.i-Italy.org Counterclockwise: “Mothers of La Scuola” at the gala. Honoree George A. Hirsch. Honoree Mario Porcini with La Scuola board chairman Charles Adams and principal Maria Palandra. Bottom, right: Consul General Francesco Genuardi with vice consuls Chiara Saulle and Isabella Periotto

And now the school is preparing to make a major Learn More About concrete change; we’re moving to a new, larger , and prestigious location—near Columbus Circle.” La Scuola d’Italia Charles Adams, the school’s new chairman, echoed Palandra’s remarks. “It’s a very important La Scuola d’Italia is an independent Italian- year for the school,” he said, “a year of transi- English bilingual Pre-K—12 school that provides tion. We’re beginning the International Bacca- an exceptional educational experience in the laureate program and undergoing the process heart of Manhattan. Rooted in the best features of re-accreditation. That’s a very important step of Italian and American instruction systems, it is for us. We may be the first Italian high school committed to providing a multicultural education abroad to offer both high school courses and the to foster international understanding and International Baccalaureate.” Adams, a Partner openness in order to prepare students to at the leading global law firm Clifford Chance, become citizens of the world. was unanimously elected to serve as the school’s Visit lascuoladitalia.org to learn more or to Board Chair. He and his wife are proud parents schedule a tour: www.lascuoladitalia.org of a La Scuola student. For Francesco Genuardi, the Consul General of Italy in New York, La Scuola represents “a pillar of Italian culture and history that is told with the splendor and beauty of the past but also with the challenges of and optimism for the future.” Remarking on the school’s planned move, he said, “I am certain that the future and long-awaited transfer of La Scuola into the new prestigious headquarters at Columbus Circle will transmit a new drive and energy that La Scuola will know how to capitalize on.” La Scuola enjoys support from both the Ital- ian community and from non-Italians who have fallen in love with Italian language and culture. In fact, one of the night’s honorees was George A. Hirsch, the founding publisher of New York Magazine, whose publishing experience included such notable magazines as La Cucina Italiana and Panorama. “It really means a lot to be here ww Something magical is certainly taking place at Scuola tonight,” Hirsch said, “because I love Italy. I lived in Italy when I was very young. I was in the Navy d’Italia, where enthusiasm and energy usher in a set of aboard a ship that was stationed in Naples. It was fantastic. Also my daughter-in-law, who is here, shared values. We cannot say it enough: This place is Italian. My son, who is also here, is an architect and worked in Milan for six years. So my family knows a thing or two about community. It also knows has a lot of Italian connections.” A prime example of how Italians are succeed- that the future starts with providing the next generation ing in global organizations, La Scuola honored Mauro Porcini, PepsiCo’s first ever Chief Design with the best education. Officer. Porcini was introduced by the CEO of PepsiCo, Indra Nooyi. Porcini explained, “I’m trying to mix Italian culture with the American approach to business. That has become something very magical for me—an asset that I’ve been leveraging all of these years. When these two worlds meet in this hyper-connected global market, magic can happen.” Something magical is indeed taking place at Scuola d’Italia, where enthusiasm and energy usher in a set of shared values. We cannot say it enough: This place knows a thing or two about community. It also knows that the future starts with providing the next generation with the best education. ww www.i-Italy.org Spring 2017 | i-Italy | 33 Campidoglio, Rome: An ad for Gattinoni Couture (photo: Paolo Belletti) Opposite page (top to bottom): Ingrid Bergman in Roberto Rossellini’s Europa ‘51; Stefano Dominella. style ww A Trip in Time to Italy’s Fashion Hubs / 1 When Rome Was Italy’s Film and Fashion Capital

From Florence on down, the media, in talk show polem- craftsmanship reigns. Up ics, and even among politicians. But what was Italy like before the north is the reign of industrial revolution altered the finance, industry, and country’s makeup? And why does the image of Rome as the country’s media, with Milan at the capital still reign supreme in the helm. And at the center international imagination long after its propulsive force has been presides Rome, like a classy exhausted? We’ll begin here. patrician, the ancient The Movie Industry Myth of capital of Italian couture. Rome and Haute Couture Leading us on this first Our story begins at the end of World War II, after the allied installment of a multipart troops disembarked in Sicily and ww trip to the heart of Made in the partisan groups mobilized in Meet Stefano Dominella the center-north to liberate the Italy is a doyen of the country from the fascist regime. Guiding, Marketing and fashion world. Italy exits the global conflict rav- aged by bombs and reduced to Managing Haute Couture shambles. But one of the industries to land on its feet was the Stefano Dominella is the President of Maison citadel of cinema, Cinecittà, which Gattinoni Couture; President of the Textiles, Attire, by Stefano Dominella was built by the fascists on the Fashion and Accessories Department at Unindustria; outskirts of Rome in the 1930s. Member of the Scientific & Organizational Once upon a time, Rome was (The regime was conscious of the Committee for the Archives of 20th c. Fashion wwthe capital of Italian fashion. importance of mass media, then- Project sponsored by ANAI, the State Cultural In a certain sense it still is. Rome is dominated by radio and film.) Heritage Authority; Technical Director of the Istituto Modartech di Pontedera; the capital of haute couture. Even After the war, Cinecittà managed Media Lecturer in “Fashion and Costume Design Studies” in the Literature today, if you had to shoot a fashion to attract major international pro- Department at Rome’s Sapienza University; Media Lecturer at the Italian video, you’d shoot it in Piazza di ducers who helped the world dis- Academy of Rome and Florence; Media, Fashion Styling and Marketing Spagna, because the global imagi- cover the city, and Italy. Strategy Lecturer at the Maria Maiani Academy of Rome; Media and Marketing nation links couture to the Eternal A key feature of Cinecittà was, Strategy Lecturer at the Accademia del Lusso campuses in Rome and Milan; City. However, that video would on the one hand, its avant-garde Director of the Master’s Program in Luxury and Fashion Management at the be screened at a gala in Milan. facilities, and on the other its abil- University of Rome’s Link Campus; and Lecturer of Marketing and Media That’s where major international ity to employ craftsmen who had Strategy at the IED (European Design Institute) in Rome. Since 2011, he has prêt-à-porter buyers gather. That’s honed their skills in traditional ar- hosted the feature “Moda di moda” every Wednesday as part of the program where the major ventures ruling tisanal workshops. An entire pro- “I Fatti Vostri” airing on RAI 2. Stefano Dominella was President of Alta Roma the fashion industry reside. That’s duction fleet assembled around from 2002 to 2007. With director of Vogue Italia Franca Sozzani, he co-created where luxury Made in Italy brands Cinecittà, from set designers to “Who’s on next?” an international competition for young designers. He has also are broadcast. So is Milan the new editors, which cost far less than designed and directed several exhibitions, including Elegenza del Cibo: Tales capital of Italy? Many believe so. Hollywood. International direc- about Food and Fashion for Expo 2015, which debuted in Rome and was later And the rivalry between the two tors and producers recognized presented in Milan, Hanoi and New York. cities is regularly rekindled in the convenience, Cinecittà earned [For more information visit: www.stefanodominella.com] www.i-Italy.org Spring 2017 | i-Italy NY | 35 style the nickname “Hollywood on the ww Tiber,” and Rome became an inter- Still today, a national beacon of the entertainment world. fashion video is shot Over the next two decades roughly forty American films were in Piazza di shot in Cinecittà, including historic works with huge budgets and Spagna—yet it is thousands of extras, like King Vi- dor’s War and Peace (1955), Rob- screened at a trade ert Wise’s Helen of Troy (1956) and William Wyler’s Ben Hur (1959). show in Milan But productions often left the citadel to infiltrate the city and manufacture Italian style dreams, like Wyler’s Roman Holiday (1953), which launched the cinematographic myth of the city, a myth that would be cemented by Fellini in his multi-awarded winning film La Dolce Vita (1960). As major production companies and international stars poured into Rome, followed by VIPs and paparazzi, the fashion ateliers grew larger and more sophisticated. The famous Sorelle Fontana atelier provided the designs for Luciano Emmer’s film Three Girls from Rome. Fernanda Gattinoni, who dressed the major stars on man Marcus, Bergdorf Goodman, the sets and in private—such as and Bloomingdales discovered Anna Magnani, Ingrid Bergman, Italy the same way we have dis- Audrey Hepburn, Lana Turner, covered China today: as a supplier and Kim Novak—was nominated of good raw materials and quality for an Oscar in costume design for craftsmanship at bargain prices. War and Peace. Fashion and film These retailers would purchase were born and developed together. a design in Paris and have it re- And all that could only have hap- produced in places like Carpi, in pened in Rome. Emilia Romagna, and other small Italian cities from Umbria to Pied- The Chinese Origins of Italian mont. Out of these rural areas Fashion with a long history of craftsman- But Cinecittà and haute couture ship, small family businesses were have something else in common: born; while the head of the fam- they promoted not industrial but ily worked for the railroad or in craft-based systems of produc- the fields, his wife and daughters tion. They are rooted in small would buy a loom and set to work workshops and individual creativ- for foreign fashion brands. collections! Those families that ically, the relationship with cou- ity, and combine artistic intuition Several Italian clothing compa- succeeded in launching their prod- ture fashion, and therefore with with skilled labor. That is reflective nies were created as a result of this ucts would go on to create brands Rome, was still crucial, even if the of Italy in general, historically and travail à façon. Craft workshops now famous around the world, like process developed in such a way as culturally speaking. In the two de- were first transformed into small Ferretti, Iceberg, and MaxMara in to rob Rome of its standing as the cades after the war, the country’s family-owned producers to avoid Emilia Romagna, and Loropiana capital of Italian fashion. industrial failings, especially in foreign job costs. Then the know- and Zegna in Piedmont. The opening of the first bou- the South, became, in a sense, the how they acquired was used to tiques was the harbinger of this engine of development. Including produce their own collections. And The first Italian prêt-à-porter shift. Before then, clothes were in the field of fashion. when retailers came to pick up the is born. But then… hand-stitched and tailor-made. In the 1950s and 1960s, large goods they had ordered, these fam- That is how the first Italian The rich shopped in the big ate- American retailers like Saks, Nei- ilies would offer them their own prêt-à-porter was born. Paradox- liers and everyone else resorted to

36 | i-Italy NY | Spring 2017 www.i-Italy.org Photo spread: “Woman Under the Stars” closes out Rome’s Fashion Week. Opposite page (left to right): Ingrid Bergman attends a fashion show; Audrey Hepburn and Anita Ekberg on the set of War and Peace. Below: An ad for Giorgio Armani featuring Rome. Photo: Paolo Belletti Below (clockwise): Scenes from cult films shot in Rome: War and Peace; Roman Holiday; La Dolce Vita; Three Girls from Rome.

factory. It was Albini who, in the clothing industry in general—to early 1970s, had the intuition to make a splash not only on movie bring together various specialized screens and in the villas of VIPs, craftsmen to work on a single sty- but on the foreign mass market. listic project and create a unique If Rome was the aristocratic capi- collection with “two lines”: the tal of high fashion that inspired first a limited edition cutting-edge the dreams of the masses, Milan design, and the second, more af- was now the democratic capital fordable, destined for wider distri- of prêt-à-porter that dressed the bution. No less important, Albini masses. presented some of his first collec- It was a major marketing and tions not in Rome or Florence but advertising operation, a modern in Milan, the heart of industrial science that therefore spoke the Italy. language of the north, of business, of, in short, Milan. While From Rome to Milan: The Rome—where ateliers over- Industrialization of Fashion whelmed by mass production In fact, back then Milan was were closing shop—remained the their local tailor or the superinten- porter was Walter Albini, a trag- the only place in Italy with the leader of haute couture and spoke dent’s wife or their grandmother. ic figure who died very young, financing, production, and com- the language of art and crafts- Boutiques changed all that. Now though not before making an mercial capabilities needed to run manship, a warm, southern, and you could find very elegant, read- indelible mark on the history of a wide-scale operation. And it was slightly traditional tongue. And ymade clothes at a much lower Italian fashion. Albini, who stud- in Milan where new talents like that is why today, as I said at the price. Luisa Spagnoli would buy ied at the Institute of Art, Design Armani, Versace, and Kizia began beginning, a fashion video is shot from big couture labels like Sorelle and Fashion in Turin, and began to concentrate. They were the in- in Piazza di Spagna yet screened Fontana, Gattinoni, and Schubert, publishing his sketches for cou- dustrial stylists who, in the 1970s at a gala for international buyers and then produce two or three ture fashion shows in Rome and and 80s, would use prêt-à-porter in Milan. hundred articles of clothing for Paris at the age of 17, was the first to launch the myth of Made in It- The next stop on our trip will the boutiques. Italian “stylist.” As a stylist, he aly worldwide. They were the ones therefore pick up in Milan, today’s But the real father of prêt-à- would abandon the atelier for the who led Italian fashion—and the industrial capital of Italy. ww www.i-Italy.org Spring 2017 | i-Italy NY | 37 stylestyle

ww WHY THE FASHION INDUSTRY NEEDS TO CHANGE AND WHO’S HELPING The Future of Fashion Lies in Ethics

Love clothes or not, by Kayla Pantano more common, the industry’s still People are shopping more than everyone wears them. a long way from sustainability. ever. Whether or not the “cheaper, When it comes to fashion, Green is not yet the new black. faster merchandizing” of apparel However, the apparel wwthere’s a reason that some chains or social media is to blame, industry can be guilty of trends come and others go, and Environmental Impact and the world now consumes about 80 I’m not just talking about Crocs the Shopping Surge billion new pieces of clothing annu- unethical and harmful or shoulder pads. Yet, fads have The clothing industry is the sec- ally. And many of those clothes are business practices that serious social and environmental ond largest global polluter behind thrown away at equally shocking repercussions. Take the growing oil. Growing cotton requires more levels: the average American gen- affect many vital human practice of “fast fashion.” Chain pesticides than any other crop and erates 82 pounds of textile waste and environmental issues. retailers like H&M and Forever21 can contaminate drinking water. every year. Many donate clothes, design and manufacture clothes It takes 2,700 liters (713 gallons) but the bulk of the often-toxic tex- Thankfully, people like as quickly and cheaply as pos- of water to make one t-shirt— tile trash ends up in landfills. Only Simone Cipriani of the sible to meet super short fashion enough to sustain one person for a quarter will be recycled. cycles. This approach can create three months. The manufacturing Ethical Fashion Initiative poor working conditions, increase of fabrics is always chemically in- Social Consequences are making a difference. pollution, and result in shoddy tensive. Meanwhile, synthetic The environment isn’t the only is- products that are quickly thrown fibers like nylon and acrylic— sue. The human impact is even away. On the plus side, fur is out made from petroleum—will take more unsettling. The industry is and faux is in—seals, otters, lla- hundreds of years to biodegrade. rife with unethical labor practices, mas, and large, spotted cats thank And polyester, which is present in including the use of child workers, you. And while another shopping sixty percent of today’s clothing, dangerous sweatshops, long hours, trend, thrifting, grows—one man’s emits almost three times more and very low wages. Workers are trash is another man’s treasure, carbon dioxide in its life cycle also exposed to harmful toxins that right?—and recycling becomes than cotton. can increase the risk of cancer.

38 | i-Italy NY | Spring 2017 www.i-Italy.org Vivienne Westwood production in Kenya. Below: an artisan in Burkina Faso (ITC Ethical Fashion Initiative)

wwPeople First ww At NYU’s Casa Italiana provides artisans Sustainability of from the developing Ethical Fashion in world the our Brave New opportunity to World manufacture In April, Simone Cipriani (portrayed above by Christy McCormick) luxury products for moderated a discussion at New York University’s Casa Italiana Zerilli- top designers under Marimò on “Sustainability of Ethical Fashion in our Brave New World.” ethical conditions. He joined six leaders at the forefront of ethical fashion. The participants included Oskar Metsavaht, artist, And many water sources polluted fashion designer, and founder of by the industry are dangerous to Osklen; Zolaykha Sherzad, our health. humanitarian artist and founder/ That’s why many brands are director of Kabul-based Zarif starting to work for a more ethical Designs; Andrew Ondrejcak, creative fashion industry. From design to director, theater director, and artist; sourcing to manufacturing, ethical Molly Yestadt, fashion designer and fashion works to reduce poverty, founder of Yestadt Millinery; Valeriya defend fair wages and workers’ Safronova, fashion columnist for The rights, address toxic pesticide and New York Times; and Leonardo chemical use, and use eco-friendly Amerigo Bonanni, founder & CEO of fabrics. Simone Cipriani is one of Sourcemap, a supply-chain platform many champions in this field. that maps traceability. Panelists described how they made Simone Cipriani and the opment Organization to improve comes a vehicle for development, the needs of people and the planet a Ethical Fashion Initiative the national leather industry. He and empowers women by creating central part of their business models. In 2009, Cipriani founded the also worked in the slums of Nai- jobs and opportunities to become These efforts, panelists agreed, are Ethical Fashion Initiative, a flag- robi, Kenya. Meeting micro-pro- micro-entrepreneurs. today matched by an increasing ship program of the International ducers, he saw an opportunity to The Initiative works with consciousness among consumers Trade Centre, a joint agency of the connect skilled artisans with the fashion houses and with lo- that allows designers and their United Nations and World Trade fashion industry for mutual ben- cal talent to encourage ethical, manufacturers to produce stylish Organization. Born in Tuscany, efit, and the result was developing sustainable, and creative col- clothing while protecting the he noted, there were all around the Ethical Fashion Initiative. laborations across Africa, and in environment. As long as designers him people who had “a natural The Initiative’s mission is “Peo- Haiti, Palestine, Cambodia, and, and shoppers both demand heart vocation for fashion. I grew up in ple first.” It fights for a fair supply soon, Afghanistan. Its partners and soul from the clothes they put on a place surrounded by artisans, chain, living wages, and dignified include Altaroma; Ilaria Ven- their skin (the body’s largest organ), where many people were weaving working conditions. At its core, it turini Fendi’s Carmina Campus; the industry is on track to and making shoes.” provides artisans from the devel- Karen Walker; Lancaster; sass & sustainability. In the meantime, their Cipriani started in the Italian oping world the opportunity to bide; Stella McCartney; Vivienne advice is to educate yourself on shoe and leather industry, and manufacture luxury, value-added Westwood; and Vogue Italia. The brands and fabrics, discard old later moved to Ethiopia for the products for top designers under results can please any socially clothing responsibly, and avoid fast United Nations Industrial Devel- ethical conditions. Fashion be- aware fashionista. ww fashion at any cost. www.i-Italy.org Spring 2017 | i-Italy NY | 39 Stefano Rosso during his interview with i-ItalyTV style ww IACE PROGRAM: LEARNING Italian through the language of fashion Thinking Global: A Lesson on Italy’s Fashion Industry at Diesel

A program sponsored by start small, slowly pick up steam, but IACE organizes events for would eventually go very far. Think- ing globally has been an important students of Italian from asset for Diesel from the very be- various American high ginning. Today it’s fundamental. If you think too local, you’re bound to schools to visit major come up short against larger brands. Italian companies from Here at Diesel’s headquarters, industries in which the kids there’s a philosophy of life and a might pursue a career in work ethic that stands in contrast to other companies… the future. The work-life balance is important to us. And our headquarters reflects that philosophy. As you can see, by Alex Catti our ultramodern campus has a gym, nursery, cafeteria, company bar, and We stopped by the Diesel a variety of services that allow people wwheadquarters in Manhattan who have chosen to work with us to where the new CEO of OTB Group also have a better quality of life. Stefano Rosso, was speaking about fashion and Italian style with stu- What’s more important, creativity dents of Italian from the Fiorello H. ww or business acumen? LaGuardia High School Of Music Thinking They’re equally important. Fun- & Art and Performing Arts. Also in damentally, creativity in and of it- attendance was the Italian Consul globally has been an self isn’t a recipe for success. We’re General Francesco Genuardi. The important asset for always looking for a mix of the two. meeting was part of a program Our slogan is, “Creativity that Sells.” sponsored by the Italian American us from the very And the favorable response to our Committee on Education, or IACE, product is proof of the success of and its vice-president, writer and that approach. journalist Maria Teresa Cometto. beginning. Today The program, as Cometto con- it’s fundamental. Do you have any advice for young ceived it, organizes events for people who hope to pursue this students of Italian from various line of work? American high schools to visit ma- The name Diesel gives people My advice is to have fun, be pas- jor Italian companies from indus- the sense of, among many other sionate, and give it your all. Your tries in which the kids might pur- things, a global brand. Could you work should be the most rewarding sue a career in the future. Previous explain that to us? experience in your life. We’re here editions of the program focused on marks par excellence. Diesel is a Diesel was founded in 1978 with to do well and leave a mark. Even food (“Mangia sano, parla italiano” wonderful success story. The young the goal of being a global company. if that takes time. To work well you in collaboration with Eataly) and company became a major multi- (Next year we turn 40.) From the need immense passion and im- industrial design (with Ferrari). national over night, one of the few start, my father Renzo and his col- mense joy. ww This time around, the focus is on acquiring foreign labels abroad. leagues decided to create a global fashion. Usually it’s the other way around.” brand. At the time, the name Diesel “We want to teach the kids that The i-ItalyTV team was there to stood for a type of alternative gas, a Stefano Rosso Italian is cool,” says Cometto, “but follow the meeting and seized upon fuel that was slow to start but car- also useful. And in fashion, ‘Made the opportunity to have a chat with ried you far. We wanted to reflect on i-ItalyTV in Italy’ is one of the world’s trade- Stefano Rosso. that concept; the company would

40 | i-Italy NY | Spring 2017 www.i-Italy.org “Design is a State of Mind. And Milan is its Capital” says the poster of this year’s renowned Furniture Fair of Milan ww Celebrating THE ART OF Design Around the WORLD Spring Italian Style in Milan, New York, and San Francisco

All across the international historical core, 190 events are free that combines high performance showcase the science of transform- schedule of design events and open to the public. Just to name and tons of style. ing waste into treasure in the future a few, the Barbara Frigerio contem- One intriguing program will of fashion–tools to help the industry held every spring around porary art gallery is hosting the 2017 be a special collaboration between become completely sustainable, both the globe, talented Italians exhibition of the best in packaging, Miniwiz’s Arthur Huang, an expert environmentally and commercially. with nineteen pieces selected for in engineering, and Bonotto, one are always among the top their inventive use of materials, de- of the most important textile firms ... and in San Francisco participants. sign, and sustainability. And it’s not in Italy. At the GCU Fair Fashion Anticipating design week, earlier this just about Italy. The Dreamfactory Center, “Gardening the Trash” will year a major worldwide initiative was Laboratory on Corso Garibaldi cel- launched by Italy’s Ministry of For- by Joelle Grosso ebrates 60 years of the revolutionary eign Affairs and the Triennale Design “Mole” armchair, designed in 1957 Museum, with March 2 declared as Look around this spring; de- by the “father of Brazilian furniture,” “Italian Design Day.” For this special wwsign is everywhere. From the Sergio Rodrigues. project, the Consulate General of It- building you’re in to the coffee cup aly and the Italian Cultural Institute in your hand, design is an essential Meanwhile in New York City... of San Francisco held a screening of part of life. Some of the biggest and Design Week in New York unites all Stefano Boeri’s film Tell Me about brightest companies are celebrating the disciplines of design in a collab- Vico, about the influential Italian and promoting the art of design all orative global platform for culture industrial designer Vico Magistretti. across the globe. Milan, New York, and commerce. This year’s edition The screening included a conversa- and San Francisco are just three of includes more than 500 events tion with Milanese designer Giulio the cities whose exciting programs throughout the five boroughs. As Iacchetti and art historian Marina will help everyone better appreciate always, the goal is to spotlight estab- Pugliese about the evolution of Ital- the art of design—and take part in lished and emerging design practices ian postwar design and its distinc- the creative process as well. and increase everyone’s appreciation tively sleek sophistication, a perfect of design. blend of classical elegance and mod- Starting in Milan The Italian presence this year is ern creativity. In one of the great capitals of design, strong. One of the biggest events In May, “High Up. Graphic De- Milan’s Design Week encompassed will highlight Italian creativity with sign Around Town,” will be an excit- both the Salone del Mobile—the an- an authentic aperitivo at Gaspare ing collaboration between the Italian nual international furniture fair at Asaro-Italian Modern, one of New Cultural Institute and the California the Rho Fiera exhibition hall—and York’s most important collections of College of the Arts (CCA) in part- Fuorisalone, a variety of events held Mid-Century Modern and Contem- nership with San Francisco Design in venues around the city. porary limited edition Italian furni- Week and the city of Milan. Running This year’s Salone del Mobile ture and lighting. through June in both Milan and San featured some 200 exhibitors show- Times Square will become a play- Francisco, this series of events fo- casing a wide range of innovative ground of design with the arrival of cuses on the art of graphic design. concepts for living as well as tons of the famous “Spun Chair” created by Both Italian and Bay Area artists gorgeous accessories for every corner Thomas Heatherwick for the Italian join forces to create one of a kind of the home. Just as the right pair of furniture company Magis. Then head masterpieces, however they imag- shoes or an eye-catching purse can to Brooklyn for PBA’s party at their ine them. Their works will then be make an outfit, this exhibition dem- Industry City showroom. PBA, an displayed everywhere, from gigantic onstrates how the choice of a rug or Italian designer and manufacturer of billboards all over town to the CCA’s the placement of a pillow can bring a advanced door hardware, is launch- Hubbell Street Galleries. This project fresh change to any living space. ing a new product line called STEEL will demonstrate the value of artis- For Fuorisalone, twelve different ALU. Their new line offers designers tic expression for global coexistence areas in Milan are busy all month “the flexibility of anodized aluminum and encourage new possibilities for long. In the Brera Design District finishing, while using a stainless steel creative partnerships between the alone, known as the city’s artistic and base” in a typically Italian solution United States and Italy. ww www.i-Italy.org Spring 2017 | i-Italy NY | 41 style ww ITALIAN FASHIOn TRENDS This Spring: Flowers Everywhere

Fashion designers know far ◗◗ 1 ◗◗ 1 Meadows Princess too well that flowers and Leitmotiv pastel colors are always the ww www.leit-motiv.com perfect combination to A sense of positivity and freshness is make us embrace the warm the first thing that hits us looking at this year’s pre-spring/summer season. collection by Leitmotiv. The Bologna-based duo opted for light materials and vibrant colors in order by Camilla Santinelli to create volume, movement, and lightness for their slightly naif and Florals? For spring? Ground- super-feminine garments. The one wwbreaking.” A sarcastic Miran- we chose is made of soft tulle with da Priestly declaimed in the 2006 contrasting flowers bouquets cult movie The Devil Wears Prada. embroidered on it. Although floral patterns may be What more could we ask for than to on top of the “obvious things” list feel like a real princess of the related to springtime, fashion de- meadows for a day? signers know far too well that flowers and pastel colors are always the ◗◗ 2 ◗◗ perfect combination when it comes Flora sandals to revitalizing our dozy-after-the- Aquazzurra long-winter moods and embracing ww www.acquazzurra.com the warm season. Besides being downright ap- Just look at them. These bold pealing, this selection of dresses paradise pink sandals – crafted in and accessories (including a beau- Italy from velvety suede – will easily ty essential) will literally make you become your favorite summer feel “in bloom” – especially when companion from the very first the arrival of spring and summer moment you try them on. The thong –decides to make us wait a little style is finished with a flouncy floral longer… application at the foot and soft ties And we’re quite sure Ms. Priestly that cling to the ankle. If the heel is would agree, too. ww too much for you, there’s also a flat version of them, which is perfect for more laid-back, yet still glamorous, occasions. Need we say more?

2 ◗◗ 3 ◗◗ I see flowers Dolce e Gabbana ww www.dolceegabbana.com

Following the success of the “Flowers Capsule Collection” last year, a slightly simplified version of the original pink butterfly sunglasses covered by a bouquet of floral jewels has joined the permanent collection as well. In limited edition, these sunglasses – embellished by

42 | i-Italy NY | Spring 2017 www.i-Italy.org hand-applied floral gems and 5 moment – bright pink and baby-blue – crystals – are a real treasure to be it would look great combined either shown off either at the beach or in with trousers of the same pattern or the city, and we bet they also have with trousers that are white, pink, or the power of making a sunny day blue. Tie up your hair in a ponytail and even brighter. add some red lipstick for a terrific result. ◗◗ 4 ◗◗ Flowers at the beach Miu Miu ww www.miumiu.com

Flowers from head to toe? Yes, please. This year, Miu Miu decided to push florals a little bit further the several fruit and flower charms than usual for its Resort 2017 that recall summer’s simplest collection, proposing unusual pleasures. They’re sure to add a outfits that blend retro elements pop of color and fun to your bag. with fresh, modern details and Fendi guarantees it. materials. We find it difficult to decide whether we prefer the delicate light blue and white ◗◗ 6 ◗◗ swimsuit, the plexi and vinyl Optical blossoms sandals, or the out-of-the- Maria Grazia Severi ordinary headdress. And look at ww www.mariagraziaseveri.com that purse entirely made of shiny varnish embossed flowers. Simply This patterned poplin top with stunning. ruffled shoulders and asymmetrical ruffles in the front is just perfect for this upcoming season. Featuring two 6 ◗◗ 5 ◗◗ of the most trending colors of the More romantic than eveR Fendi ww www.fendi.com ww Available in two different nuances

The newest Fendi Kan I bag is proof A unique limited-edition palette inspired that the most feminine frills give sensational results when combined by Italian gardens with a compact design and structured strength. Available in a The uniqueness, beauty, and magic Giardini Italiani variety of patterns, colors, and even of Italian gardens are the inspiration Collistar interchangeable shoulder straps, 4 from which the newest Collistar ww www.collistar.it this bag is a must-have if a romantic makeup line is created. Among the look is what you are searching for. several delightful objects of the What’s more, it can be further collection, this precious palette – personalized by choosing one of which incorporates a blush, an eyeshadow, and a highlighter all in one – is simply perfect for anyone who always wants to look on point. Available in two different nuances (“bouquet rosa” and “bouquet pesca”) with a wise combination of pearly and silky textures, this unique combination of colors can create different styles of makeup, from romantic and natural to sophisticated and high-impact. Are you ready to carry a little piece of 3 Italian glamour with you?

www.i-Italy.org Spring 2017 | i-Italy NY | 43

Naples in bookshelf the 1950s ww anna lawton and laura benedetti at the italian cultural society, washington, d.c. Elena Ferrante’s Neapolitan Novels

Discussing Ferrante’s Recently the Italian Cultural ginia Woolf’s lament that women live in Naples, they have never seen. widely popular four-novel w wSociety and the Italian Cul- were mostly represented by men, They cut class and get into trouble tural Institute of Washington, D.C., written about by men, and so often when their mothers discover their series. A literary success in hosted the panel, “Friendship, Lan- imagined only in relation to men? adventure. The day after, Lila asks Italy and worldwide, the guage, and the City: Elena Ferran- There is definitely something new Elena:. “All they did was beat you?” te’s Neapolitan Novels,” with Laura about Ferrante’s novels that has And Elena replies, “What should series follows the life of Benedetti (Georgetown University) struck Italian as well as interna- they have done?” Lila: “They are two friends growing and Anna Lawton (New Academia tional readers. still sending you to study Latin?” Publishing). This is an abridged Lilia’s comment is linked to her together and drifting apart version of their talk. AL: Indeed, the two women’s class resentment, and Elena’s to across sixty years of Italian friendship is an important factor. her guilt as the one who still gets Anna Lawton: Laura, can you de- But it seems that their friendship to study. history. scribe the Neapolitan novels in a also involves a great deal of rivalry. nutshell? Do you agree? AL: Is Lila the brilliant friend of the title? Laura Benedetti: The Neapoli- LB: Definitely. In fact as you read tan novels can be described as the you realize that friendship doesn’t LB: It’s difficult to establish who story of a friendship between two fully describe that combustible the brilliant friend really is, and women, Elena and Lila, during mixture of love, emulation, and ri- this ambiguity is linked to the epi- sixty years of Italian history. This valry between them. The complex- graph and the original title, L’amica focus on friendship between wom- ity of this relationship is revealed geniale. The epigraph is a passage en is an absolute novelty in Italian in an early episode. In elementary from Goethe’s Faust. In Italian, ge- literature and pretty rare in other school, the two girls set off to see niale comes from the Latin genus, literatures as well. Remember Vir- the ocean, which, even though they or spiritual guide. Lila is Elena’s www.i-Italy.org Spring 2017 | i-Italy | 45 Covers of Ferrante’s Neapolitan Novels, published by Europa Editions Below, Saverio Costanzo. Bookshelf

molesto, the title of her first novel, you care to elaborate on this theme juxtaposes the most abused noun in of disappearance? literature, “amore,” to an adjective describing unwanted attention and Anna Lawton: Of course. The even danger. The translation soft- theme of disappearance is funda- ens it: Troubling Love is just not as mental in Ferrante. She seems to be disturbing. haunted by it because not only her characters disappear, but she, as AL: How does the translation deal the author also disappears. All we with dialect? have is a voice and a pen name. The first Neapolitan novel, My Brilliant ww spiritual guide, but also a bit of LB: The distinction between Ital- Friend, starts when Rino, Lila’s son, Speculation about the devil because of their rivalry. ian and Neapolitan is essential in calls Elena to say that his mother They’re brilliant friends only when the novels, although not a particu- has vanished without a trace. This Ferrante’s identity is taken as two. This is one case where lar problem for the translator be- is significant because we see from the translation cannot capture all cause Ferrante uses only a handful the beginning that Ferrante already irrelevant, tabloid the layers of the original. of Neapolitan words. Still there is knew her objective: the eventual always this dichotomy between disappearance of Lila. stuff. What she says AL: Let’s talk about the translation. Italian as the language you learn Are there other instances where it in school and the dialect of friend- Laura Benedetti: How is this sig- is she didn’t want to might betray the original? ship and family. Ferrante adds fur- nificant? What is the meaning of ther complications, because for her Lila’s disappearance? play the publishing LB: Well, translating Ferrante is an dialect is essentially the language of extraordinary endeavor. The four violence and regression. Converse- AL: Ferrante gives us many clues. game, to be paraded novels appeared in Italian from ly, standard Italian is the language She uses a brilliant word, “smargin- 2011 to 2014, and in Ann Gold- of rationality, of rules that force atura,” or “the dissolving of bound- at press conferences, stein’s English translations shortly you to use your mind, not your in- aries” or “the dissolving of margins.” thereafter. Her translations are stincts. Writing in Italian is a way The Italian word is impossible to book signings… smooth and easy to read, but may- for Elena to assert control, and is translate in all its complexity. But be too easy to read, since Ferrante a kind of prelude to Lila’s disap- this translation does connote the is an expressive writer unafraid of pearance. This is not completely idea of loss of identity, the dissolv- challenging readers. This process of new in Ferrante because all of her ing of the individual’s exterior shell, domesticating Ferrante begins with novels hinge on disappearance, on the breaking from a mold that has the titles. For example, L’ amore something missing. Anna, would become too tight. In its first use in ww Elena Ferrante, whose real identity remains unknown, will be collaborating on the screenplay via email The Neapolitan Novels soon to become a HBO series directed by Saverio Costanzo by Alex Catti “Elena Ferrante” is indeed the be able to directly contribute to the pseudonym of a yet unknown Italian screenplay. The director is best know Casting calls are under way for a new novelist. Ferrante has kept her for the films Private and Hungry 32-part Italian television series with identity secret since the publication Hearts. English subtitles entitled The of her first novel in 1992 but that Neapolitan Novels, based on Elena hasn’t stopped the success of her Shot in Naples? Ferrante’s critically acclaimed wildly popular books. She was even Locations have yet to be chosen but tetralogy including My Brilliant named one of the 100 most the Campania Film Commission Friend, The Story of a New Name, influential people on the planet by hopes the whole series can be filmed Those Who Leave and Those Who Time magazine last year. in Naples, the Italian city where all of Stay, and The Story of the Lost Child. the novels take place. Casting It’s her literary reality that counts director Laura Muccino is currently The Mystery Behind Ferrante Saverio Costanzo, the Roman film seeking actresses to play the leading It is an original series for HBO and director who is working on bringing roles of Elena and Lila, characters RAI, Italy’s national public the famous series to life recently told who have developed a cult broadcasting company, produced by The New York Times that he wasn’t biggest preoccupation is figuring out a international following throughout Italian production companies interested in the author’s true identity way “to convey the same emotions as the years. For those who are eagerly Wildside and Fandango. and that “it’s her literary reality that the books in a cinematographic way.” anticipating the series premiere, the There is a lot of mystery behind the counts.” For Costanzo, it doesn’t He hopes to do so by communicating first season is expected to air in the author of these novels because matter who she really is because his with Ferrante via email so that she will fall of 2018.

46 | i-Italy | Spring 2017 www.i-Italy.org Anna Lawton with Domenico Starnone and Jhumpa Lahiri. Below, Laura Benedetti.

ww All of Ferrante’s Laura Benedetti is the Laura and Gaetano De Sole Professor of novels hinge on Contemporary Italian Culture at Georgetown University. Her disappearance, on publications include the volumes La sconfitta di Diana. Un percorso per la something missing. “Gerusalemme liberata”, The Tigress in the Snow: Motherhood and The theme of Literature in Twentieth-Century Italy, the edition and English translation of disappearance is Lucrezia Marinella’s Esortazioni alle donne e agli altri and, most recently, fundamental. the novel Un paese di carta. She was Guest of Honor at the annual meeting of the American Association of Italian the novel, “smarginatura” refers to Studies (2016), as well as the recipient a copper pot. Lila sees a crack in it, of the Flaiano International Prize for as if its contents have grown so big, Italian Studies, the “Wise Woman” that the pot starts to burst. Later, award from the National Organization when Elena talks about Lila’s flesh of Italian American Women, and the having the consistency and color of Gold Medal from the Federazione copper Ferrante creates an analogy Associazioni Abruzzesi/U.S.A. She has that foreshadows Lila’s “smargin- published extensively on Elena atura.” This phenomenon does not Ferrante’s work and was a guest on occur only with women, however: an episode of The Diane Rehm Show Ferrante describes it as raw matter, a better self, but it’s exactly what made her last.” Here Elena asserts devoted to the author. a force of nature. Ferrante calls raw, senseless mat- herself, and puts Lila back into a ter, all instinct and no reason. In mold. This time, forever. Anna Lawton, PhD, has worked both LB: Do you see a difference in the Neapolitan novels both friends in academia and in government. the way “smarginatura” applies to go through this process of change, LB: Indeed, the theme of disappear- As a professor, she taught courses women as opposed to men? but the change doesn’t solve the cri- ance runs through L’amore molesto, in literature, cinema and visual sis. Actually, they fall into another I giorni dell’abbandono, all the nov- culture at Purdue University and AL: Definitely. Ferrante often mold from which they have to es- els. You suggested that this could Georgetown University. She also writes about her novels as “feminist cape again. Disappearance is never also be a clue to the disappearance worked for USIA at the American novels.” And Elena, the character, definitive. of the author herself. How so? Embassy in Moscow as the Deputy becomes famous after writing a Director of Public Information and “feminist novel.” Ferrante places her LB: Would Lila’s disappearance at AL: There has been much specula- Media Outreach and the editor-in- work in the context of the second the end be a way to finally break out tion about Ferrante’s identity. And chief of the magazine Connections, wave feminism of the 70s, when the of the mold, to erase all traces? speculation becomes gossip when- and at the World Bank in Washington, theory of l’écriture feminine, advo- ever a journalist claims that he dis- DC, as the managing editor of the cated by Hélène Cixous, had many AL: Yes and no. Her disappear- covered the real Ferrante. All of this magazine Development Outreach. followers. In this context, “smargin- ance at the end is ambiguous, a is irrelevant, tabloid stuff. We’d bet- She has served on the Advisory Film atura” has to do with women‘s con- literary trick. Lila disappears from ter listen instead to what Ferrante Committee of the National Gallery of dition, the roles imposed by society. the story, but she survives in lit- says. In many interviews, and in her Art, and organized conferences, For a while, Ferrante’s women sub- erature. Elena writes a novel about book Frantumaglia, she explains seminars, round tables, film mit. But then they rebel, with a ven- Lila to neutralize, or reverse, her why she wanted anonymity. It is programs, and editorial projects for geance. They are fighting for their “smarginatura,” to give Lila “a form related to her theme of disappear- the Kennan Institute, the National lives. For them it’s a matter of sur- whose boundaries won’t dissolve, ance. Ferrante says she didn’t want Gallery of Art, and the Italian vival, and nothing else matters, not and defeat her, and calm her, and so to play the publishing game—to be Embassy in Washington DC, among even the children, because children in turn calm myself.” This sentence paraded at press conferences and others. She published three scholarly are also part of the boundaries that points to the difference between art book signings, where she, and not books, numerous scholarly essays constrain women’s lives. They have and life, between a work of art in a her books, would capture the atten- and book chapters, as well as two conflicting relationships not only finite, contained form, and life as tion of readers. She does not want novels, Album di famiglia and Amy’s with their children, but also with fluid, unpredictable, and messy. It her image to be defined and used Story. Her book, Imaging Russia their mothers. Ferrante’s women also implies the friends’ love/hate by the press to sell her books. She 2000: Film and Facts, received the see this as a biological chain, where relationship, which encompasses wants her books to stand on their CHOICE Award as Outstanding their mother’s bodies morph into admiration, rivalry and even a de- own. And - in this way she acts like Academic Title 2005. In 2003, she their own and then into those of sire for mutual destruction. As Ele- her women characters, breaking her founded the publishing house New their children, a chain they need na says: “I love Lila, I wanted her own mold as “author.” She rebels, Academia Publishing, which is today to break. The result is not always to last, but I wanted it to be I who and she vanishes. ww a successful enterprise. www.i-Italy.org Spring 2017 | i-Italy | 47 Bookshelf ww EXCERPTED FROM “FLAVOR AND SOUL” Investigating Afro- Italian Intersections in Popular Music

Naples and Palermo were Italian men, like black men, were cultural crossroads where feared, reviled, denigrated, and sub- jected to ritual violence; they were European, African, and also, like Bert Williams, Buddy Arab music had intermixed Bolden, Louis Armstrong and other black entertainers, progenitors of a for centuries; the migrants new and exciting modern culture, a who passed through these culture of physical expressiveness, fleshly desire, motion, and emotion port cities on their way to that changed American middle-class the New World culture by overturning the country’s Puritan and Victorian mores. participated in the process In 1920s New York, Anglo mid- of intercultural synthesis dle-class slummers went to Harlem for the racy cabaret culture; white that produced jazz, the bohemians settled in Greenwich tango, the rumba, and Village, meanwhile, where their re- ists like Marvin Gaye, Otis Redding ww bellion against Victorian asceticism or Aretha Franklin were to see this Italian men, like other new song forms and included their intimacy with Italian film, they would recognize their own black men, were dance styles which in turn immigrants, who were seen as the art within it.” most exotic of the European ethnic Songs of yearning, of fleshly plea- traveled from New groups: dark-haired, olive-skinned, sure, of love and love lost, bilateral feared, reviled, Orleans, Buenos Aires, and descendants of a Mediterra- aggression and derision, betrayal and nean culture steeped in mystery and revenge; songs that speak frankly denigrated ... they Havana and other cities sensuality. about the intrigue and anguish of were also progeni- back across the Atlantic. personal intimacy – this is the do- Passione and Melancolia main of the blues, soul, and Neapol- Pellegrino D’Acierno writes of Nea- itan music alike. The art in each of tors of a new and politan song as a “music of passione these idioms is a ritual of confronta- by John Gennari * (the Italian equivalent of “soul”) tion and catharsis, a sharing of feel- exciting modern and exacerbated melancolia (the ings so deep as to exceed the capacity In the American popular Italian equivalent of “blues”). We of verbal language – hence the power culture of physical wwimagination, an Italian man find similarly explicit analogizing of this music even among listeners was a bootblack, a ditch-digger, between African American and who may not understand the lyrics. expressiveness. a dago, a wop, a stiletto-wielding southern Italian music in some of The Neapolitan term of art is la co- bandit. Or a lover – like Rudolph the responses to the film Passione municativa, an act of communica- aurality, sounding and listening. Valentino, whose film roles as a fan- (2010), John Turturro’s ode to the tion that is contagiously expressive. A voluminous scholarly literature tasy Mediterranean lover made him music and people of Naples. “The on African American music, reli- Hollywood’s first male sex symbol. music in Passione,” wrote New York Unexpected Intersections gion, literature, social history, and Or a singer – like Enrico Caruso, Times film critic A.O. Scott, “com- The history of Afro-Italian intersec- even politics has taught us to rec- the product of a Naples slum, who bines sensual suavity with raw emotion in popular music from jazz to ognize spaces of sounding and lis- became a household name, a global tion, mixes heartbreak with ecstasy, doo-wop, soul to hip-hop, is a deep tening such as family social events, media celebrity, the first interna- acknowledges the hard realities and fascinating one rooted in analo- Baptist and Pentecostal church tional pop star of the twentieth of poverty and injustice and soars gous and sometimes shared vernac- services, street corners, and barber- century. above them. I suspect that if art- ular cultural practices of orality and shops as a central—some would say

48 | i-Italy | Spring 2017 www.i-Italy.org Naples: a scene from the film “Passione” by John Turturro

ww A must read Cultural Crossroads in America

ww Flavor and Soul: Italian America at Its African American Edge John Gennari University of Chicago Press w Pages 296 w $ 30

In the United States, African American and Italian cultures have been intertwined for more than a hundred years. From as early as nineteenth-century African American opera star Thomas Bowers—“The Colored Mario”—all the way to hip-hop entrepreneur Puff Daddy dubbing himself “the Black Sinatra,” the affinity between black and Italian cultures runs deep and wide. Once you start looking, you’ll find these connections everywhere. Sinatra croons bel canto over the limousine swing of the Count Basie band. Snoop Dogg deftly tosses off the line “I’m Lucky Luciano ’bout to sing soprano.” Like the Brooklyn pizzeria and candy store in Spike Lee’s Do the Right Thing and Jungle Fever, or the basketball sidelines where Italian American coaches Rick Pitino and John Calipari mix it up with their African American players, black/Italian connections are a thing to behold— and to investigate. In Flavor and Soul, John Gennari spotlights this affinity, calling it “the edge”—now smooth, sometimes serrated—between Italian American and African American culture. He argues that the edge is a space of mutual emulation and suspicion, a joyous cultural meeting sometimes darkened defining—feature of black vernacu- not just a deep appreciation for the by violent collision. Through studies of music and sound, film and media, sports lar culture. Italian American culture visual, musical, and performing arts, and foodways, Gennari shows how an Afro-Italian sensibility has nourished and has a similar claim to soundfulness but a disposition to dramatize and vitalized American culture writ large, even as Italian Americans and African not simply as a valued ethnic trait aestheticize interpersonal and pub- Americans have fought each other for urban space, recognition of overlapping and badge of communal solidarity, lic encounters, to make the everyday histories of suffering and exclusion, and political and personal rispetto. but as a foundational dimension of world a “work of total art.” Thus, Flavor and Soul is a cultural contact zone—a piazza where people group discourse and sociality. express deep feelings of joy and pleasure, wariness and distrust, amity and Much as is the case in African From Caruso to Armstrong enmity. And it is only at such cultural edges, Gennari argues, that America can American culture, the canonical In the first decades of the twenti- come to truly understand its racial and ethnic dynamics. spaces of Italian American life are eth-century, the music of southern fundamentally audible and aural Italy circulated in a Mediterranean/ and music publishing industries com- in his 1927 recording “New Orleans spaces. Dinner tables, kitchens, del- Atlantic orbit connecting the pen- mercialized this process and quick- Stomp,” the quotation of “Vesti la gi- is, cafés, pizzerias, social clubs, bar- insula and its islands to Africa, the ened its cultural impact. Caruso’s ubba” in his 1930 and 1932 record- bershops, schoolyards, candy stores, Middle East, the Caribbean, and “Core ‘ngrato” was composed and re- ings of “Tiger Rag”). Armstrong knew street corners, front stoops—what both South and North America. corded in New York, then returned to a lot of opera aside from his Caruso Joseph Sciorra calls “a beguiling Naples and Palermo were cultural Italy to enter the canzone napoletana favorites, but it was from Caruso, realm” of “landmarks on the mythic crossroads where European, Afri- canon and serve over the next century above all, jazz critic Ben Ratliff pro- topography of the Italian imagi- can, and Arab music had intermixed as a symbol of authentic italianità. vocatively suggests, that Armstrong nary,” all of them scaled adaptations for centuries; the migrants who In New Orleans, a teenager absorbed the “long tones and flowing of the Italian piazza—are spaces passed through these port cities on named Louis Armstrong went to annunciatory statements” that the where Italian Americans literally their way to the New World partici- work in Henry Matranga’s honky- trumpeter used “to change the jerky, create themselves as a social body pated in the process of intercultural tonk saloon; there, among Sicilians staccato nature of early jazz.” ww through practices of sounding and synthesis that produced jazz, the and blacks, he first heard Caruso on listening. What makes this acoustic tango, the rumba, and other new record. This helps account for the op- * John Gennari is Associate Professor terrain so vivid and richly layered song forms and dance styles which eratic bravura of Armstrong’s trum- of English and Critical Race and Ethnic is the performativity that marks it. in turn traveled from New Orleans, pet style, his red hot high-register Studies, University of Vermont. D’Acierno describes Italians and Buenos Aires, Havana and other cit- pyrotechnics, and his cagy habit of This excerpt from his Flavor and Soul Italian Americans as a people with ies back across the Atlantic. sneaking opera sound bites into his is printed with permission from a feeling for scenes and spectacle: The growing phonograph record solos (the so-called “Rigoletto break” the University of Chicago Press. www.i-Italy.org Spring 2017 | i-Italy | 49 Director Francis Ford Coppola instructs his crew as they set up to shoot a scene in New York’s Little Italy for “The Godfather III” on May 19, 1990. Photo: Gene Page/Associated Press /Los Angeles Times Bookshelf ww FRANCIS FORD COPPOLA’S NOTEBOOK Into the Mind of the Godfather’s Father If you know the film well, you will appreciate the ideas surrounding the decisions the director made before and during the production. All in all, the value here is the unique access the Notebook gives us to the way Coppola worked, and this is the beauty of the book. by Fred Gardaphe

For many, Francis Ford Cop- wwpola’s Godfather films are untouchable classics of cinema mastery. For others, like those in the Italic Institute, they are an abomination, as John Mancini, an Institute analyst says: “Coppola is no hero. In The Godfather, he did ww The Godfather Beginning with an insightful to Italian Americans what D.W. Notebook introduction, the Notebook, brings Griffith did to African Americans Francis Ford Coppola us behind the scenes of the film’s in the 1915 film, Birth of a Nation: Regan Books creation and into the mind of one He demonized them as criminal. w Pages 784 ' of the most important directors of He created a tribute to thieves and w $ 50 (hardcover) American cinema. From his an- murderers.” notations to the pasted-in pages To counter the publicity sur- from the novel, to excerpts from the rounding the publication of Coppo- screenplay, and stills from the shoot, la’s The Godfather Notebook for the Coppola takes us through the think- 2016 Christmas season, the Institute ww I think I made ing behind the making of his mag- produced a video that you can catch num opus. on youtube, that attempts to cast the notebook out If you know the film well, you Coppola as a villain, a “Christmas will appreciate the ideas surround- Grinch” who practiced purposeful of profound fear. ing the decisions the director made defamation “even when he had the before and during the production. chance to tell the true stories of real It’s important What was thought and left out and Italian American heroes and hero- Now whether you agree with the put in gives the reader an idea of ines.” From there they launch into Italic Institute or not, there can be to understand that all the possibilities that the artist a hagiographic gallery of Italians no doubt that Coppola’s work has encountered on preparation for his Coppola might have chosen to make had a great impact on the way Ital- at the root of it all, cinematic journey. films about: A.P. Giannini, founder ians have been presented in Ameri- For each of the fifty scenes imag- of Bank of America; Rocco Petrone can culture. His latest addition, The I was terrified. ined there are typed notes—full of of NASA and Governor Ella Grasso, Godfather Notebook may not be for the typos that come in first-drafts— all mentioned in this brief piece pro- everyone, but for those who know Francis F. Coppola scene synopses, era considerations, moting the Institute’s work. the film well, it is a must buy. possibilities for imagery and tone,

50 | i-Italy | Spring 2017 www.i-Italy.org An image of a Toscanini tour with the NBC Simphony Orchestra — a radio orchestra created for him on his retirement from the New York Philharmonic in 1936, which he directed for almost 20 years.

ww THE ANNIVERSARY WAS CELEBRATED IN NEW YORK AND WASHINGTON, DC Arturo Toscanini Turns 150 core themes for each, and potential pitfalls that would detract from the director’s effort to capture his vision. Many of the scenes never make it into final production; some were shot and never included; others were planned much differently than they turned out. All in all, the value here is the unique access the Notebook gives us to the way Coppola worked, and this is the beauty of the book. Coppola’s introduction becomes both a rationale for making a film on a subject he had little knowledge of, and an account of what he calls “the downs and downs” of its making, for there were many problems the young director encountered from ww Toscanini. the casting through the editing that The Maestro: come to light on these pages. His A Life in Pictures honesty comes through in lines like, Edited by Marco Capra “I think I made the notebook out of Foreword by Antonio profound fear. It’s important to un- Pappano derstand that at the root of it all, I Rizzoli New York wans terrified.” w Pages 240, 180 color and From this notebook came the B&W photographs w $ 50 screenplay, which can now be seen as a collaboration that goes beyond A series of events to by A. S. was comprised of Jewish musicians the author and director to include commemorate Arturo who had fled from Germany. After suggestions from actors like Mar- One of the world’s most admired his retirement from the New York lon Brando. So whether your on Toscanini’s 150th wwconductors of the past century, Philharmonic in 1936, he returned side of the Italics Insitute or not, anniversary have been held Arturo Toscanini was born in Parma to direct the NBC Symphony, a The Godfather Notebook will bring 150 years ago on March 25, 1867. For radio orchestra created especially fuel to fire your thinking about his this Spring in Washington more than five decades, Toscanini was for him. He directed the orchestra monumental work of literary inter- and New York. Sponsored a powerhouse whose performances until 1954, when he was 87 years pretation that led to the cinematic sold out orchestra halls in both Italy old. Toscanini’s passion and inten- creation of one of the most contro- by Lane and Salini and the United States, where he was sity left an enduring mark on the versial films of our time. Impregilo, the events equally popular. Throughout his ca- world of classical music and remain As for the Italic Institute’s take reer he worked as music director of an inspiration to this day. on this, one could only wonder why included the presentation La Scala in Milan, the Metropolitan To celebrate Toscanini’s 150th they are so vocal about fictional por- of a unique photographic Opera in New York, and the New York anniversary, a series of coordinat- trayals of Italian Americans and so Philharmonic Orchestra. In the early ed events took place this spring in silent about the real-life anti-Amer- book revealing key 1930s, when the radio was becoming Washington, DC, and New York ican antics of the likes of Joseph moments of Toscanini’s a common feature in all American City. Exclusive performances by Arpaio and Carl Pasquale Paladino. households, it was calculated that 9 Milan’s Cameristi della Scala were Could it be they suffer from irony extraordinary private and million Americans, 7% of the nation’s held in the capital’s Union Station deficiency or reality vision impair- public life. population, were listening to his radio and at the Library of Congress. ment? ww transmissions. In New York, Rizzoli bookstore Toscanini also gained renown served as the center of the events, *Distinguished Professor of English for protesting against Italian Fas- including a presentation of the and Italian American Studies at Queens cism and German Nazism. In 1936 book Toscanini—The Maestro: A College/CUNY and the John D. Calandra he went to direct the Palestine or- Life in Pictures, edited by Marco Italian American Institute chestra’s inaugural concerts, which Capra and with a preface by Anto- www.i-Italy.org Spring 2017 | i-Italy | 51 Pietro Salini, CEO of Salini Impregilo, interviewed at the Rizzoli Bookstore for i-ItalyTV. Below: scenes from the Toscanini Anniversary events in New York and in Washington, DC. Bookshelf nio Pappano. The book provides a ww rare glimpse into the legacy of the He was not only Italian genius through never-before-seen photos of key moments a great Italian and of his extraordinary private and public life. a great man. His Both the events and book were sponsored by Lane Construction, the approach to work U.S. subsidiary of Italian construction giant Salini Impregilo. We met Pietro and his values are Salini, the company’s Chief Executive Officer, to chat about his passion for what pushed our Toscanini and America. Mr. Salini is the last of three generations of his company to have family to head the family business, a 110-year-old construction company Toscanini as a Watch enterprise with 45,000 employees symbol. Pietro Salini in 55 countries. 30% of its business on i-ItalyTV is conducted in the United States, including big infrastructure projects he became a great conductor and such as highways, motorways, as- revolutionized the way music is lis- phalt production, the San Francisco tened to and conducted. He over- subway, and small parts of the New came challenges and did what he York City subway as well. believed in without hesitation. He “It’s nice to grow in the United had an unwavering commitment States,” said Salini, “because if you’re to perfecting the way music was big here, you’re big everywhere.” executed. It’s a bit like us. His approach to work and his values are But what is the relationship of Sa- what led our company to adopting lini Impregilo to culture? Toscanini as a symbol. It’s a very close relationship. As Italians, we were born and raised Why bring Toscanini back to in an extraordinary country, and we Washington and New York for his carry its aesthetic beauty inside us. 150th birthday? Many Italians who came to work in Because Washington isn’t only the the United States brought their love economic capital of the country, it for beauty and art with them. In a also has a particularly interesting way, we introduced culture into this cultural scene. Introducing people big and wild country! The United to Toscanini’s music at Union Sta- States, on the other hand, wel- tion and the Library of Congress— comed many Italians and helped that temple of American knowl- them fulfill their potential. Includ- edge—was a great honor. And then ing Toscanini. In fact, the United we couldn’t leave out Rizzoli in States became his second home New York. It’s a great Italian book- after he left Europe in the 1930s. store that truly represents Italy and Italian culture in this extraordinary Why Toscanini? city and is also the publisher of the I’m not a music expert, so I expe- book we produced. It’s an elegant rienced this project as a business- book we’re very proud of. It’s based man. It has been a bit like taking a on beautiful one-of-a-kind photo- journey through Toscanini’s life. It’s graphs that commemorate Toscani- been a fascinating discovery for me. ni’s professional achievements and Not only was he a musical genius, key moments in his personal life. he was also a great man, a cham- them with everyone. It’s a bit like seems to arise magically from the in- pion of Italian excellence and an Last question. What about Tosca- what we do. See, you can’t appreciate struments. But behind them, there’s example of democracy. He had the nini do you find most striking? the behind the scenes preparation. enormous preparation. The same is nerve to leave Italy when it was a His attention to details. His obsessive The preparation leading up to an true of the major infrastructure com- dictatorship, and, despite that fact attention, which led him to plan and orchestra conductor’s performance plexes that what we have been build- that he was already his successful, revisit pieces many times over until isn’t visible. The public appreciates ing all over the world for the past start from scratch in the US, where they were perfect, and then share the music for what it is, and the music century. ww

52 | i-Italy | Spring 2017 www.i-Italy.org Scott LaFaro playing bass in the Bill Evans trio ww JAZZ & ITALY Double Bass: A Grouchy Member of Jazz?

If there’s one instrument an enormous wind instrument that is often mistreated or that practically enveloped the musicians, originally occupied forgotten by those who the role that the double bass oc- don’t follow jazz closely, it’s cupies today. Due to its greater versatility, our beloved string in- the double bass. Many strument was subsequently cho- people see it as the chubby, sen to replace the tuba-bass. Jazz history is full of double bass play- awkward, and grouchy ers who have had an important member of the group who role in stylistic developments: Jimmy Blanton–the brilliant brings everyone down with double bassist who was discov- negativity. But with its ered by Duke Ellington, Oscar Pettiford, Ray Brown, Scott La noble origin, it is essential Faro, and the great Charles Min- to the sound of a jazz band. gus who was one of the most important jazz composers ever. More recently we’ve seen Americans Charlie Haden, Ron Carter, Christian McBride, and by Enzo Capua John Patitucci–who, along with La Faro, is of Italian descent! During a Eastern European double bass- wwrecent con- ists such as George Mraz and cert, a friend of Miroslav Vitous have also made mine said to me, important contributions. And we “I don’t under- mustn’t forget the many promi- stand the point nent Italians. Giovanni Tomma- of that gigantic violin, the double so is one of the greatest double bass as you call it. What’s it do- bassists, and he is still very ac- ing there with the other instru- tive. Some “middle generation” ments? How does it contribute bassists include Paolino Dalla to the music?” Well, the double even cold. Furthermore, given ww Without the Porta, Enzo Pietropaoli, and Ares bass has a noble origin, and it’s the double bass’s importance in Tavolazzi. Among the younger essential to the sound of a jazz classical orchestras, students in double bass as a musicians Gabriele Evangelista band; it’s the music’s beating music conservatories have stud- and Silvia Bolognesi stand out. heart and the cornerstone of all ied it for centuries, and many point of reference, Bolognesi is part of a small group the other instruments. It’s the jazz musicians that play it have of women instrumentalists who one that creates the rhythm of a conducted detailed academic the other instru- are distinguished for their inven- song, perhaps more so than the studies about it. This means they tiveness. We also can’t forget the blaring drums. are competent and well trained, ments would be lost younger brother of the double especially in composition, which bass, the electric bass, which has The Relevance of the Dou- is perhaps the most challenging its own unique history. ble Bass aspect of music. Generally, the those who don’t know it well see We’ll discuss that another time Although the “chubby grouch” double bass is played with a bow, musicians nestling it with vary- though. For now here’s some ad- may be seen as an intrusive in- but as the spectator of any jazz ing degrees of exertion. vice for anyone who wants to bet- strument, it’s actually the one concert will realize, it’s usually ter understand jazz or perhaps that gives a song its feeling. (but not always) played by hand The Double Bass in Jazz even fall in love with it; pay at- Without the double bass as in order to give the music more The double bass has undergone tention to the double bass! You’ll a point of reference, the other rhythm. Perhaps this is where a truly unique evolution in the refine your ear, your culture, and instruments would be lost, and the perception originates that history of jazz. In old-time New ultimately your ability to take the music would sound empty, the double bass is cumbersome; Orleans jazz bands the tuba-bass, pleasure from the music. ww www.i-Italy.org Spring 2017 | i-Italy | 53 Mario B. Mignone

Bookshelf ww Fifty Years of Publication, 1967–2017 Happy Birthday, Forum Italicum!

The renowned journal of ity to the editorial staff, manner guese, and Spanish contributions Italian literature, language, of distribution, economic means are also accepted.” He also thanks that regulate life; to mention only his department at Florida State and culture, founded by some aspects University for covering the cost Michael Ricciardelli fifty of “Xerox expenses.” Today, it’s The birth endearing to hold that first hand- years ago, will be presented Forum Italicum was born at made issue and think about how it at the Italian Parliament, a particular cultural and social was “created.” moment in Italy. It was also the In the second issue, Ricciardelli Chamber of Deputies this time of rebirth of Italian studies further defined the journal as a spring. in America. And in recalling the “meeting-place where scholars, birth of Forum, we confront the critics and teachers can present ww Forum Italicum complexities that characterized their views on the language and the spirit of its time. We explore its culture of Italy and other coun- A Journal of by Mario B. Mignone social, political, cultural, linguis- tries in relation with Italy….Young tic, and artistic-literary contexts and hitherto unpublished scholars Italian Studies Looking at a chronology of and the intellectuals whose con- are encouraged to contribute their wwjournals, in Italy as well as tributions to its pages stimulated critical or creative works.” Forum Italicum is a peer-reviewed abroad, can be a useful exercise debate, intellectual growth, and The first issues affirmed this international journal of Italian Studies in understanding the cultural scholarly innovation. vision: the articles resist a single based at Stony Brook University, NY, climate of a specific period in his- The journal was the initiative dominant perspective. We find USA, and founded by Michael tory. The difficulty of this exercise of Michael Ricciardelli who, with papers by young scholars and by Ricciardelli in 1967. The journal is lies first in the vast number of courage and determination, en- such great names as Gianfranco intended as a meeting-place where periodicals produced, as well as visioned it as an exemplar of the Contini, Giacomo Devoto, Bruno scholars, critics, and teachers can in the short life of many of them democratic idea of culture, with Migliorini, Silvio Ramat, plus present their views on the literature, and in the possibility of locating wide room for critical analyses stories by Michele Prisco and po- language, and culture of Italy and their files. Forum Italicum offers and approaches to literary inter- etry by Carlo Betocchi and Mario other countries in relation to Italy. readers a complete and easily ac- pretation. Ricciardelli handled Luzi. Later issues featured poets Young and hitherto unpublished cessible means for conducting this production and distribution by such as Giuseppe Ungaretti, Eu- scholars are encouraged to contribute undertaking. himself, without the help of a pub- genio Montale, Luciano Erba, their critical works. ANVUR (Agenzia For a fruitful journey through lishing house or large academic Piero Bigongiari, Margherita Gui- Nazionale di Valutazione del Sistema our fifty year history, one should organization. The first four issues dacci, Maria Luisa Spaziani, Gior- Universitario e della Ricerca) has now trace the intersections of all the were published “under the auspic- gio Caproni, Camillo Sbarbaro, awarded Forum Italicum its highest paths of methodological and es of the South Atlantic Chapter Giovanni Giudici, Sergio Solmi, possible ranking, Classe A, in the area analytical approaches, the testi- of the American Association of Diego Valeri, and Andrea Zanzot- of Italian Literature, Critical Theory monies, the discussions and the Teachers of Italian,” whose small to. There was also original work by and Comparative Literature. exchanges of experience between membership did not guarantee Elio Vittorini, Italo Calvino, An- those in charge of the cultural con- stability. Ricciardelli realized the tonio Pizzuto, Carlo Bernari, Gi- ww Forum tours of the periodical and the col- mountains that he would have to useppe Bonaviri, Nino Palumbo, Italicum laborators, or even the consumers. climb: the first issue, written on Giuliano Gramigna, Giacinto Sp- Editor: Mario B. Explaining the open and hidden an Olivetti typewriter, was repro- agnoletti, and Dante Troisi. Even Mignone, Center synchronicities with the scientific duced on a college photocopier the editing committee included a for Italian committee is not always possible. and distributed free to friends. shortlist of extraordinary names: Studies, Stony But it is possible to browse through In the first issue of 1967, Ric- Giacomo Devoto, Bruno Miglio- Brook University the editions of the journal one by ciardelli writes that the journal rini, Gianfranco Contini, Silvio Sage Publishing one to understand its creation and “welcomes contributions con- Ramat, Oreste Macri’, and Michele to trace its evolution, highlighting nected with Italian literature, art, Prisco. This gathering of talent the times that marked significant and history, including short book was a remarkable achievement for strong. The journal became an milestones. It is also important to reviews, artistic translations, and a new journal. important vehicle for the diffu- examine the relationship between creative pieces in Italian, such as In North America, relations sion of Italian studies in North the means and content in the con- poems and short stories. Critical with Italianists such as Cam- America and a haven for contem- text of progressive digitalization, contributions should be in Eng- bon, Cecchetti, Mancini, Rebay, porary literature, then considered dates of publication, accessibil- lish or Italian. French, Portu- Rimanelli, and Tusiani were somewhat marginal.

54 | i-Italy | Spring 2017 www.i-Italy.org Immigrants waiting to be transferred, Ellis Island, 1912. Photo: Library of Congress.

A Changing Social Environment ww America at the Just one year after Forum Itali- cum was born, when Italy’s 1968 cul- end of the ‘60s was tural revolution erupted in a climate of intellectual ferment and partisan being transformed. scholarship, Ricciardelli wanted the journal to avoid the stifling cage of The democratization ideologies, writing that “there is no method that is the best of the pos- of culture and a new sible methods” and that the journal was open to any serious, critically multiculturalism responsible submission. America at the end of the ‘60s contributed to the was also being transformed. The growth of ethnic democratization of culture was opening universities to new social studies. Italian groups, including Italian Ameri- cans. A new multiculturalism re- Americans pushed invigorated ethnic identities, and Italian Americans pushed for the for the teaching of teaching of Italian language and culture in colleges and universities. Italian language and The growth of ethnic studies also promoted a fresh interest in Italian culture in colleges language and cultural studies. Forum took advantage of these and universities. changes. In addition to university libraries, there were now subscrip- to The Ohio State University and Forum had to deal with the reality Vitelli, and our anonymous peer re- tions from new Italian studies in- Albert Mancini. In 1986, Forum of new technologies of communica- viewers whose critical work helped structors who appreciated how the moved to Stony Brook University, tion. When one thinks of the speed assure authority and relevance. Spe- journal encouraged contributions where it remains. of the internet, or the impact of cial issues of the Forum were devel- from “unpublished” young scholars. At Stony Brook, the journal en- social networks, blogs, and multi- oped in the network of personal and I, for one, had my first research pa- joyed the support—including a full- media, one sees the extraordinary professional relations built by Ric- per published in Forum; for me, as time assistant—that greatly advanced adaptations that scholarly journals ciardelli, such as a 1989 special is- for many others, it was our profes- editing, publishing, and distribution, had to make. sue dedicated to the scholar Glauco sional baptism. Reflecting its com- The structure of the journal remained The journal had already pub- Cambon and one in 1992 dedicated mitment to intellectual diversity, more or less the same, with a gradual lished three print indexes (in 1981, to the writer Carlo Bernari. Forum offered a platform to non-tra- reduction in pages granted to “Prose,” 1990, and 1990). In 2006, Forum ditional academics, immigrants and “Poetry,” and “Translations.” By 2000, Italicum, with the support of the 50 More Years! children of immigrants, faced with these sections were almost gone , but library at Stony Brook University, The new series of Forum Ita- the demand to “publish or perish.” a new “Archive” section was created began the full-text digitalization of licum began with SAGE. Special One of Ricciardelli’s innovations for important unpublished and rare every issue in order to make it acces- monographic issues, edited by guest was the publication of single-subject material. sible online--and to the world. scholars, included Italy from With- issues, including Homage to Piran- At the same time, the book series The result was as anticipated: out, Linguistic Identities of Italian dello in the First Centennial of his “Filibrary”, launched in 1990’s, was more scholars began citing our in Italy and North America, Music, Birth; and Homage to Giuseppe Un- earning its place in the field. Its for- articles. In 2013, our increased and Society in Italy and Lucania garetti; Settecento Revisited. These ty-one volumes offer a rich variety of presence in key citation indexes at- within Us: Carlo Levi and Rocco issues, featuring scholars of differ- topics and perspectives, often inter- tracted the attention of SAGE Pub- Scotellaro. Because of its scope; its ent perspectives, attracted great in- disciplinary in nature, and reflecting lications, which offered to become interdisciplinary vision; the exper- terest, and led to the creation of an evolving interests. Journal articles our publisher and distributor. SAGE tise of its editors and authors; and a independent series of monographs. also changed with the times, paying publishes a thousand journals, commitment to comparative stud- Even as the journal reached a re- increased attention to women writ- many among the most prestigious ies, Forum Italicum is posed to take spectable number of subscriptions, ers and to works about women, to in their fields, and today Forum is further leaps in quality and standing it was not easy to survive without the literature about migration, and one of the most respected journals across the next fifty years. ww institutional support. Ricciardelli, to film and film related to literature. in its field, present in libraries and reluctantly moved the journal from drawing contributions in practically the State University of New York at Meeting the Challenge of the every country. * Mario B. Mignone is SUNY Buffalo: first, to the University of Digital Age All this was possible thanks to Distinguished Service Professor and Texas at Austin, where Gian Paolo The Internet posed the great- the Editorial Board, coordinated Director of the Center for Italian Biasin was a key collaborator; then est challenge. Like other journals, by Sebastiano Martelli and Franco Studies at Stony Brook University. www.i-Italy.org Spring 2017 | i-Italy | 55 Rigth page: legendary Italian ocean liner Andrea Doria famously sank on July 25, 1956, while bound for New York City Bookshelf ww The Usefulness of the ww A new project announced by Minister of Culture Dario Franceschini Useless Nuccio Ordine Italy: A National Digital Library Is Ready to Take Off Paul Dry Books w Pages 175 — w $ 16.00 by Alex Catti approximately 10 million photographs between L’Unione Book w As the title A new national archive is about to Cinematografica Educativa (Istituto suggests, Italian come to Italy, but it’s not what you Luce) and Centro Sperimentale di Renaissance expert might expect. Culture Minister Cinematografia alone. The Ministry and philosopher, Dario Franceschini gave the green of Cultural Heritage, Activities, and Nuccio Ordine, aims light for the Italian Digital Library– Tourism (MiBACT) will coordinate to explain to his an online resource whose goal is to the digitalization of Italy’s cultural readers that preserve, display, share, and patrimony under its branch called seemingly useless promote the vast cultural heritage the Istituto Centrale per il Catalogo things are just as meaningful as the of the country. e la Documentazione (ICCD). things we consider useful. In this According Minister Franceschini Naturally, an initiative of this scale book, the author talks about the the contents stored in Italy’s 101 will take a bit of time to complete. importance of studying the archives and 46 libraries will be Franceschini shared his thoughts: humanities in college and not just the uploaded to the digital library for The publication of Italy’s cultural “It’s going to be a job that will take so-called “money making” majors; the viewers across the world to access. patrimony on the Internet will make several years, but in the end the more balanced a person is, the more As with any cultural preservation local content global. Italian outcome is going to be great.” effective he/she will be in every project, there is a cost. In this case, institutions will now be able to Franceschini also emphasized some aspect of his/her life. Ordine argues two million Euro were allocated to share documents and visual of the most salient points of his that the useless is not only useful, but finance the initiative. Franceschini material with anyone living abroad, three years at the helm of the absolutely crucial for success believes that the benefits are well without having to pay duties and MiBACT. The highlights include the worth the costs. During a taxes to ship material growth of the Ministry’s budget to ww The Hunger Saint conference at Rome’s Accademia internationally. This comes as a big 2.1 billion Euro; a competitive Olivia Kate Cerrone dei Lincei, the minister stated, “It’s financial help for small cultural selection to hire 500 cultural Bordighera Press an incomparable asset of enormous institutions. professionals; and the “Art Bonus” w Pages 120 w $ 12.00 cultural value, which in the age of The contents of the digital library that saw 4,300 sponsors donate 158 the Internet, also means it has a will include both books and million Euro to 1,150 different Book w It’s a story of considerable economic value.” photographs. There are projects.. hope and survival set in post-WWII Italy. Hailed by Kirkus as “a former miners still living in Sicily Alfredo Barone–a Baptist minister–to which also happens to be the well-crafted and today. congregations in Italy and English-language debut of Nicola affecting literary Massachusetts. Examining the Lagioia, revolves around the tale,” this historical ww Beyond Memory: Italian complex histories of these and other mysterious bloody death of a girl in novella follows the Protestants in Italy and Italian Protestants, Barone argues Southern Italy. However, this piece of journey of Ntoni, a twelve-year-old America that Protestantism served as a means fiction is way more than just your boy forced to labor in Sicily’s sulfur Dennis Barone to negotiate between Old World and average murder mystery as it mines to support his family after his SUNY Press New World ways, even as it resulted examines the history of a family, the father’s untimely death. Faced with w Pages 192 w $ 75.00 in the double alienation of rejection history of a region, and the moral and life-threatening working conditions, by Roman Catholic immigrants and political corruption of an entire Ntoni must choose between escaping Book w In Beyond condescension by Anglo-Protestants. society. the mines and abandoning his family. Memory, Dennis As a series of unforeseen events Barone uncovers the ww Ferocity ww Italian Splendor: Castles, soon complicate his plans, Ntoni richness and Nicola Lagioia Palaces, and Villas realizes that all is not what it seems diversity of the Italian Europa Editions Jack Basehart, Roberto Schezen, and to trust anyone might prove to Protestant w Pages 368 w $ 18.00 Ralph Toledano, Paul Hoffman be as fatal as being trapped inside of experience. He Rizzoli a cave-in. The Hunger Saint draws places it in the Book w In 2015 this w Pages 423 w $ 33.30 from years of historical research and context of migration and political & book was awared the was informed by the oral histories of social life both in Italy and in the most prestigious Music w This United States. Using church records, Italian literary award, well-illustrated tour manuscripts, and literary sources, the Strega Prize. It through 50 magnifi- Watch Barone introduces forgotten voices comes as no surprise cent villas and of the past, such as Baptist Antonio since this novel palaces built by the i-ItalyTV Mangano, Methodist Antonio Arrighi, includes something Italian aristocracy, and Barone’s own great-grandfather for every type of reader. The story, covers country retreats in Tuscany and

56 | i-Italy | Spring 2017 www.i-Italy.org the Vento, impressive residences in ww Re-reading Rimanelli in Rome and Sienna, fortress-like castles America: Six Decades in the and grand villas in Trieste and Sicily, United States and many more. Spectacular Sheryl Lynn Postman and Anthony photography will take you on a visual Julian Tamburri journey throughout the entire Bordighera Press country but will also provide you w Pages 182 — w $ 17,00 with a captivating account of Italy’s rich history. The perfect gift for any Book w This wanderluster, Italian Splendor is like compilation of going on an exotic trip throughout ww Post-war Italian migrations essays pays tribute Italy from the comfort of your own to writer, professor, home. The History and Politics of the last 70 and artist Giose Rimanelli who, over ww L’amore e la violenza Years of Italian Migration to the U.S. sixty years ago, Baustelle arrived in the United Warner Music Italia Italian immigration from 1945 to the present is an American States. His inspiring story is the w $ 25.00 phenomenon too little explored in our historical studies. Until basis for essays originating from a now. In this new collection, Laura E. Ruberto and Joseph Sciorra symposium of scholars. These Music w This is a edit essays by an elite roster of scholars in Italian American essays speak tales about Rimanelli’s colorful album with a studies. These interdisciplinary works focus on leading edge literary contributions. The “re- dark side, an album topics that range from politics of the McCarren-Walter Act and reading” is the new edition of the full of luring its effects on women to the ways Italian Americans mobilized original copy released in the 1950s. contradictions and curiosities that is against immigration restrictions. Other essays unwrap the inner The re-reading added certain truly a must-listen. There is quite a bit workings of multi-ethnic power aspects while preserving the main of variety from one song to the next, brokers in a Queens community, message of an Italian who came to keeping the audience hooked. The portray the complex transformation of the United States and created a lyrics complement the melodies and identity in Boston’s North End, and legacy both for himself and for rhythms very well. A great deal of trace the development of Italian Italians in general. thought and inspiration was poured American youth culture and how new into the meanings behind each song. arrivals fit into it. Finally, Donna ww Modern History of Italian Formed in the mid-’90s in the Tuscan Gabaccia pens an afterword on the Wine town of Montepulciano, Italy, importance of this seventy-year period Walter Filiputti Baustelle (a German word that means in U.S. migration history. Skira “construction site” in English)created “This book illuminates a rarely seen w Pages 500 w $ 60.00 music that is based, not on the top side of contemporary immigration to hits of today, but rather on their own the U.S., whose prevailing image is of Book w A well- organically created raw sounds. non-Europeans, coming from Africa, researched and very Asia, and Latin America--yet also informative book ww Made in Italy among the immigrants are hundreds of covering everything Ligabue thousands of Italians. The authors of wine related Luciano Luisi the volume show how the new including the w $ 23.00 immigrants’ presence alters our fermenting process, understanding of the white ethnic flavors that are Music w Although story as viewed through the lenses of specific to certain regions, cuisine/ Ligabue’s sound in ww New Italian Migrations to families, communities, and politics. foodpairing, global market success, Made in Italy is the United States The book represents an indispensable and more. This guide informs similar to that of his Vol. 1: Politics and History since 1945 contribution to ethnic and immigration readers about everything one could previous works, this album has a Edited by Laura Roberto and studies.”— Richard Alba, co-author of possibly want or need to know fresh feel with some new twists. Joseph Sciorra Strangers No More: The Challenges of about the Italian wine industry. Ligabue truly pays homage to artists Rizzoli New York Integration in North America and Divided into sections, it starts with who inspired him, such as Bruce w Pages 224 w $ 25 (paperback) Western Europe. the origins of Italian wine and the Springsteen and The Rolling Stones. small markets that created the You do not need to speak Italian to Editors: Laura E. Ruberto, professor of Humanities in the Arts and foundation for its ultimate hear the influence of some of the Cultural Studies Department at Berkeley City College, and Joseph international success in the past world’s greatest artists incorporated Sciorra, Director for Academic and Cultural Programs at the John decades. The book concludes with into this fantastic album. Take note D. Calandra Italian American Institute, Queens College, CUNY. a discussion of the wine’s world- of the beautifully ornate album Contributors: Ottorino Cappelli, Donna Gabaccia, Stefano famous attractive flavor and how it cover, which appears as if it belongs Luconi, Maddalena Marinari, James S. Pasto, Rodrigo Praino, Laura has been maintained since the in a vintage vinyl shop. E. Ruberto, Joseph Sciorra, Donald Tricarico, and Elizabeth Zanoni. 1960s. www.i-Italy.org Spring 2017 | i-Italy | 57 cuisine ww THE LANGUAGE OF MADE IN ITALY ABROAD The Good, the Erotic, and the Bad

Buying an Italian product sumers dreaming they’re in Italy. has come to symbolize That dream is made possible by re- sorting to stereotypes traditionally immersing oneself in the associated with the Bel Paese. What Italian way of life. An stereotypes, you ask? analysis of the industry’s The Good (and Tasty) overseas advertising lingo Italian identity is characterized by a stock set of visual and verbal cues: can help us understand the Tricolor, pastoral backdrops, and how foreign consumers monument-and-sculpture-dotted cities with an artistic heritage—the perceive the country itself. preferred tourist destination. Ameri- cans in particular don’t travel to Italy for the seaside or landscape alone; by Giulia Iani there’s plenty of that back home. In- stead they tend to visit Renaissance The ships carrying our Italian cities, archaeological sites, museums, wwpaesani to the four corners of and galleries—all while tasting good the world also bore a nostalgic whiff food and fine Italian wine, naturally. of “pummarola.” It’s an epic story The classic visual aides include immortalized in films like Scorsese’s Venice and Florence, Vesuvius and masterpiece Goodfellas, in which a the Tower of Pisa, La Gioconda and band of cutthroat Italian-American Michelangelo’s David, as well as mafiosi are moved to tears by a hunk the rolling hills of Chianti, tomato of bread lathered with tomato sauce. patches, mozzarella, extra-virgin Italian food has won hearts the world olive oil, sparkling mineral water, And then there are the Italians. sailboat outings, and lovemaking, over ever since. But what image of Parma ham, and grana padano. The You would assume that they would naturally, in all its forms. While pro- Italy and Italians did it convey? images are paired with just as clas- be the best representatives of their moting orange soda, San Pellegrino Food and wine are among the sic taglines, like, “original aroma,” land, culture, and, therefore, their confines Italians to a set of clichés main pillars of the Italian export in- “authentic Italian flavor,” “all natural products. But what does an Italian about the “delicious” Italian life. At dustry and a major asset of Made in ingredients,” and “the taste of tradi- do with an Italian? What about their the heart of it all is a clear appeal to Italy. Buying an Italian product has tion.” Such cues are fundamental behavior can be translated into an the erotic: a macho stud straddling come to symbolize immersing oneself to making people feel they have in advertising campaign and immedi- a Vespa winks at a few ditzy-looking, in the Italian way of life. So it stands hand a genuine Made In Italy prod- ately understood abroad? trendily-clad girls snapping a selfie, to reason that an analysis of the in- uct, which is to say, a quality product, while nearby a young couple is ten- dustry’s overseas advertising lingo made according to recipes handed The Erotic (and Seductive) derly necking. The scene is staged in can help us understand how foreign down from generation to generation Italy is synonymous with la dolce a typical Italian piazza, with the pe- consumers perceive (and are told in one of the oldest civilizations in vita, “le bonheur à l’italianne,” which rennial café in the background and, how to perceive) the country itself. the world. So they happen to come can take the form of a classic Sunday not far off, a street vendor hawking Overseas advertising follows a boxed? Their authenticity remains family gathering around a table lad- oranges, which we assume must be different template than that used in unadulterated, guaranteed by sheer en with food, as it does in Carapelli Sicilian. Italy. The objective is the same, but dint of being Italian. oil’s ad campaign in France. Note the In love with the good life, beautiful the means of accomplishing that That’s how Italy is perceived over- men gesticulating—an international women, and delicious food, Italians objective change. Whereas Italians seas, and Italian food products have, topos of Italianness. are often depicted as classic Latin don’t need to be lured by the Italian over time, become readily recogniz- But living like an Italian, San lovers. That stereotype is so deeply storyline, Italian advertisers abroad able thanks to being associated with Pellegrino reminds us, also involves entrenched that it is regurgitated, cook up a story ad hoc to set con- such concepts. pleasant dinners with friends, posh sometimes in dubious taste, by for-

58 | i-Italy | Spring 2017 www.i-Italy.org Left page: Italian ads for the Top to bottom: Publicizing San Pellegrino’s mineral water foreign market by Rana pasta and orange soda. Ads for the Italian-sounding products and Carapelli olive oil Pasta Villa (Istambul) and Zesty Kraft (Los Angeles)

eign brands across the globe. Take for example the Los Angeles-based agency BEING, whose slogan for Zesty Kraft Italian dressing is “Once You Go Italian, You’ll Never Go Back.” In their ad, an Italian beefcake in a vaguely neoclassical setting straight out of La Grande Bellezza sucks on a noodle while lying half-naked on a table full of fresh vegetables. Far more sophistzicated is an ad by a Turkish agency for PastaVilla, a brand of pasta and pre-made sauces headquartered in Istanbul. Their slogan is “Seductive Italian Taste,” and the clever visual aide makes bits of vegetables spread out on a table look like clothes strewn about a bedroom ww Good life, beautiful floor (high heels, underwear, bras, men’s pants) by an invisible couple women, and delicious on their way to the marriage bed (represented by a plate of pasta salad food—Italians are in the background). Tasteful or not, such stereotypes often depicted as understandably tend to flatter Ital- ians. Yet the fact is, it’s a short step classic Latin lovers. between lovers of the good life and tireless good-for-nothings. This Even foreign brands portrayal of Italians may explain the recent gaffe on the part of the Dutch use this stereotipe to Finance Minister and President of the Eurogroup, Jeroen Dijsselbloem. promote Italian- Criticizing southern European countries, Dijsselbloem huffed, “You can’t sounding products.

www.i-Italy.org Spring 2017 | i-Italy | 59 Clockwise: Using The Godfather to sell Peroni beer in Sweden. Mafia-based ads for the “Italian” restaurants Cosa Nostra (Mérida, Mexico) and Polpettas (Curtiba, Brazil). cuisine

spend all your money on alcohol and ww Identifying women and then ask for help.” His remark provoked outrage in Greece, Italians with the Italy and Spain. That too is under- standable. But if the minister’s mind mafia is such a is saturated with advertising clichés, his gaffe should come as no surprise. powerful stereotype The Bad (and Ugly) that it is often Equally damaging is the Italian organized crime stereotype. The stock exploited to image of Italian mobsters promul- gated by the movies has strangely advertise anything become a powerful and controver- sial selling point for Italianness. that sounds The foil for the Italian family is the Famiglia Corleone. And advertisers remotely Italian. like the Swedish agency John Doe have jumped on the bandwagon. In ary sophistication, the advertisement a desire to possess the advertised sarily violent. The reinforcement a spot for Peroni beer, the agency for the restaurant Cosa Nostra in product by immersing them in a of an image long perpetuated by pays homage to the famous Godfa- Mérida, Mexico, shows a mob boss universalized and de-regionalized movies ends up deeply changing— ther horse scene: “It’s an offer you sharpening a knife in front of a raw Italy: a drink that smacks of Tus- and damaging—the reality. That, can’t refuse.” I.e., “Buy our beer or mackerel. The tagline reads (in Ital- cany, a tomato sauce cultivated in on the other hand, is the seduc- wake up with a decapitated horse.” ian) “Cooking that doesn’t forgive.” Campania, cold cuts and dairy prod- tive power of marketing: it builds As if you didn’t get the point, the ad Evidently, that’s a guarantor of qual- ucts made by “old hands.” utopias. But utopia is not always a continues: “The Godfather of Italian ity; what, after all, could be more As for the idea of the Italian good thing. ww Beer has now arrived in Sweden.” authentically Italian than a Mafioso? man that they convey, the ap- Identifying Italians with the mafia In these cases we are clearly con- proach is both simpleminded and is so powerful that it is often exploit- fronted with a cliché that, despite be- contradictory. The idealization of * Giulia Ianni is a recent MA graduate ed to advertise anything that sounds ing commercially effective, does the Italian identity is, by and large, of the Università degli Studi Roma Tre. remotely Italian. In Curtiba, Brazil, a Italian image no favors. comic and superficial. It paints This article expands upon the subject picture of a group of gangsters seated a picture of a mindless, fun and of her thesis, “Made In Italy Abroad: around a table and offering a slice of Conclusions games world where people are Language and Media Strategies pizza to a hostage tied up like a sa- The idea of Italy agribusiness adver- perpetually rolling in the hay. At for Branding the Tricolor Identity.” lami is a credible incitement to call tisers convey to the world is positive the same time, the concept of the The thesis was researched and written the pizza delivery company Polpet- not only in terms of economic ben- great lover gives way to that of the under the tutorship of Maria Catricalà, tas: Pizzas e Cozinha Italiana. “Place efit, but also in terms of the image mobster. Both extremes are closely professor of Languages, Media your order,” reads the advertisement, itself. Its message promotes com- connected to the figure of the Lat- and Advertising, and Anna Giunta, “Even if it’s your last.” With custom- mon stereotypes to instill in people in lover: macho, erotic, and neces- professor of Media.Economy.

60 | i-Italy | Spring 2017 www.i-Italy.org The VINO 2017 gala reception in New York City. Below: Michele Scannavini ww Interview with Michele Scannavini, President of the Italian Trade Agency Italian Wine: A Market Leader in America The United States is the largest wine market in the world and Italy is the number-one wine exporter to the US, with an overall market share of 32.4%. “But we feel that we can do more,” says the man who heads the Italian Trade Agency.

by L. A.

For the past six years, the wwVino 2017 initiative has been organized by the Italian Trade Agency (Istituto per il Commercio Estero, ICE) in collaboration with Vinitaly International, and Inter- national Exhibition Management. than those of our closest competi- You told the audience that Italian the highest quality, so we’ve built a This year’s event took place both tor, France. Still, we have a limited wine in the US is a market-lead- new plan to do so. I’d say it is the in New York and Miami, where the presence in the middle of the coun- er among imported wines. Wine most important plan to promote days were packed with networking try. We need to work on that. represents the largest share of wine in the United States that the opportunities and presentations on Italy’s agricultural products ex- Italian Government has ever cre- the latest developments in Italy’s port market, and this year sales ated. Over the next three years, $20 main area of export–agricultural are expected to it will increase by million will be invested for both products, in one of Italy’s largest approximately 7%. It’s very good our market partners (distributors, export markets. news... importers, and retailers) and for We stopped to chat with the Yes. But we feel that we can do consumers, with increased com- President of ICE, Michele Scanna- more. It’s best to introduce wines of munication and promotion. vini, who gave us a clear picture of a trade environment that is both rewarding and challenging situation. ww A Profile of Italian Wine Italian Wine. A Success Story Italy Is No. 1 Wine Exporter To the U.S. Would you tell us something 4 Wine is the main export of the 4 4% of Made in Italy products about the US wine market and Italian agricultural industry are sold in the United States. it’s opportunities for Italian 4 Italy is the number-one wine 4 The United States is the largest wine? exporter to the United States, with wine market in the world. The US is a complex wine market a an overall market share of 32.4% 4 Data from Wine Opinions with many regional differences and 4 From January to November research shows that 34% of many opportunities that have not 2016, the industry accounted for consumers aged between 20 and yet been explored, However, Italy $1.65 billion in sales. 40 frequently buy Italian wines and has a solid piece of the market. 4 The market share experienced are interested in moderately priced Our prices are significantly lower growth of 5.9% over the prior year. wine, starting at $12 a bottle. www.i-Italy.org Spring 2017 | i-Italy | 61 US Trade Commissioner, Marurizio Forte, and Consul General of Italy in New York, Francesco Genuardi, speak at VINO 2017. cuisine Photos: extraordinaryitalianwine.us

What do you think of the pro- ww We need to make wine more attrac- The Italian-Americans tectionist policies of the Trump We need to better tive in this way. we’re starting with as Ambassadors Administration? a situation that is already positive, It’s important to consider that Eu- associate wine with but we want to do even more. The United States has a poten- rope has traditionally been an es- tial “ace in hole” for anyone who sential commercial and political other expressions of Improving Education About wants to publicize or sell Ital- partner of the United States. I’m Italian Products ian products: 20 million Italian thinking positively. In the end, I Italianness, from Americans. They can be potential believe the new administration Another important aspect of ambassadors. Is there a belief will make choices that benefit this the food industry to Made in Italy is education: How that they can be an important en- commercial relationship, which is a can American consumers, im- try point for Italian wine in the fundamental part of the American culture, that can porters, distributors, and restau- American market? economy. rateurs learn more about Italian Yes. Surely one of the reasons help expand the products? that Italian wine does so well in Italy Charms Americans There are several activities here. the United States is the extremely presence of Italian Vinitaly Academy is one particular large Italian American commu- Numbers aside, let’s takl about example; it was born to teach about nity. We think that they can be a topic that is, in many ways, wine in the United Italian wine. They conduct training extremely effective ambassadors. the heart of your presentation: activities for wine professionals, in- At the same time, we also need to the allure of Italy. You affirmed States. cluding distributors, sommeliers, better associate wine with other that strengthening trade with and restaurateurs. It’s a crucial expressions of italianità (Itali- Italy means connecting it to the in Italy efforts are not only rich in organization. Knowledge is funda- anness), from the food industry enormous appeal of the Italian information about products, but mental, of course, but it needs to be to culture, that can help expand lifestyle. also evoke a unique lifestyle. It is accompanied by the desire to learn, the presence of Italian wine in the The strategies regarding wine a lifestyle of culture, tradition, the to be inspired, and to buy some- United States. coincide with those regarding the joy of life, and the appreciation of thing. This is why we need to work Made in Italy branding., Our Made beauty. The same applies to wine. on both education and inspiration. Do Millennials Drink Italian Wine?

Millennials are another compli- cated subject. How do you interest young people? Good wine is a relatively expensive product. What do you do? Above all, communication is important. We need to convey certain values in a language they respond to. I feel the role of social media and apps like ‘Vino’ are fundamental, even essential. Frankly, we Italians haven’t done well enough. We need to get better, and this evening gives some idea of what we will concentrate on to be able to reach young people and millennials. Millennials, however, are very positive about wine. They consider it an authentic product and an authentic expression of culture and the land. I feel there’s an important opportunity for Italy there, but we need to use the proper language. It’s going to be a bit of a challenge. Perhaps we sould use these hashtags to promote Italian wine: Challenge, Success, Quality, Land, Inspira- tion, Fascination, Education, Ital- ians in America, Youth. ww

62 | i-Italy | Spring 2017 www.i-Italy.org Mr. and Mrs. Sorrentino. Below, Chef Vito Gnazio

ww “GRUPPO ITALIANO” LAUNCHED IN NEW YORK Back To the Basics: Promoting Authentic Italian Cuisine

Renown restaurateur journalist and critic John Mari- The importance of having an Gianfranco Sorrentino ani, author of the acclaimed book Italian staff How Italian Food Conquered the The GI Board makes it possible lunched the non-profit World; and Sorrentino himself. for Italian culinary students, cooks, organization Gruppo Explaining the new group’s and chefs to study and work in the mission, Sorrentino focused on United States. As Sorrentino stress- Italiano (GI), which the importance of Italian culinary es, “It’s also important to bring Ital- promotes authentic Italian tradition and the new educational ian students and Italian profession- efforts that the organization pro- als here in America. We provide cuisine in the US. Part of vides for both Italian and American them with accommodations and GI’s mission is to assist students. visas, and they start to work in our “A few years ago the Italian din- restaurants. It’s a great opportunity Italian students and ing scene was quite different. Most for Italians who want to bring the professionals to work in of the Italian restaurants used to Italian food industry in the US to serve what is called ‘Italian-Amer- new heights of excellence. Very of- the US. ican cuisine,’ which was created by ten, even in the most authentic Ital- Italian immigrants with local in- ian restaurants in the US, we find gredients,” Sorrentino said. “Now a staff which is not Italian.. Dining by Tommaso Cartia the Italian restaurant scene is way in an Italian restaurant should be more vibrant, contemporary, di- an immersive experience that tells Gruppo Italiano (GI) is the versified, sexy, and glamorous. We the story of a culture and a country. wwnatural evolution of the origi- did a lot in thirty years to improve GI is working to simplify the pro- nal Gruppo Ristoratori Italiani the image of Italian cuisine, but cess for Italians to work in Italian (GRI), founded in 1979, which did we still have a lot to do. We need restaurants in America in order to important work supporting the to promote authentic Italian cui- bring their native vibe here.” Italian food industry in the United sine, which is not static but is in States. Over the years, the group constant evolution, but evolution Consumer Education and Ital- became an essential partner to needs to respect our tradition and ian Companies Aggregation Italian producers, importers, dis- culture.” Maurizio Forte also talked about tributors, rand estaurateurs, with the importance of education, this its special focus on hospitality and The GI Scholarship Program time targeting consumers. “Edu- education. Sorrentino talked about the GI cating our consumers around the Today, GI builds on that legacy Scholarship Program, which, for world about authentic Italian food with a new program for its members 35 years, has provided almost is very important,” he told the au- and a wide range of new opportuni- $250,000 in scholarships to cu- dience. “We want to be a platform ties in advertising, networking, and linary and hospitality students for spreading knowledge about staffing solutions for businesses in across the US. “This scholarship Italy and our products. That’s why the United States dealing with au- program enables American cu- we partner with distributors and thentic Italian products, from food linary students to travel to Italy importers. We work very hard pro- to wine. and participate in intensive edu- moting authentic Italian cuisine cational programs to study the and restaurants with the conviction The Event cuisine, wine, and products of that eating into an Italian restau- The elegant cocktail reception at Il Italy.” rant must feel like being to Italy.” Gattopardo featured speeches by But that’s not the only educa- Forte also stressed how important Maurizio Forte, director for the tional initiative the GI supports. it is for smaller Italian companies USA of the Italian Trade Commis- As important as it is to support and artisans to come together as a sion; Charles Scicolone, the Amer- Americans to study cooking in Italy, group to establish their footprint in ican wine consultant often called it’s also vital that more Italians can a market where larger companies the “Maestro of Italian Wines;” come to work in the US. have always had more power. ww www.i-Italy.org Spring 2017 | i-Italy | 63 Rossella Rago speaking at this Spring’s gala of the National Italian American Foundation in New York City cuisine ww ROSSELLA RAGO RECEIVED THE NIAF Special Achievement Award in Community Leadership Bringing Nonna’s Cooking To Your Kitchen

Born and raised in an Italian Italian value–family. Indeed fam- family, Rossella Rago ily is both the inspiration and the focus of her Cooking with Nonna learned about Italy’s webisode series and her cookbook. culinary traditions from her Sharing Italy relatives who came from a On her show, Rossella cooks along- small southern fishing side her Nonna Romana who is perhaps her greatest inspiration. village. Eager to preserve Rossella also invites other nonne Italian cooking, with her to come on her show as guests in order for them to offer their reci- father’s help she created pes and memories of Italy. The the original online webisode show is the perfect forum for these nonne to share not only their food series Cooking with Nonna but also their insights into the where, flanked each time by Italian culture. Since its launch, Cooking with Nonna has become a different grand nanny, very popular. On her YouTube Rossella shares delicious channel, Rossella has over 17,000 subscribers, and each of her recipe recipes and warm memories. videos has thousands of views. If you’re interested in catching the latest and greatest of her videos, by Otylia Coppola they’re posted on Friday nights with shorter ones published dur- There’s nothing like nonna’s family wouldn’t allow her to cook ww Cooking ing the week. wwcooking. But perhaps you’ve anything, she was designated the With Nonna If you prefer to have some of never had a chance to record your “taster.” She begged her family to Rossella Rago those delicious recipes in cookbook nonna’s recipes, or perhaps you’re let her go to the Brooklyn markets Race Points form, fear not. Rossella’s cookbook looking to find a new Italian rec- to pick up the ingredients, which Publishing was released on March 15, and it’s ipe. Not to fear, Rossella Rago is is how she realized how important w Pages 248 receiving rave reviews. The book, here with her online webisode se- it is to choose the right produce, w $ 19.50 like the show, is about more than ries Cooking with Nonna and her spices, and meats. just food though; it’s about sharing new cookbook with the same title. different perspectives of Italy and So who is Rossella and what gave The Makings of a Show Community Leadership for her its regions. her the idea for a cooking show Acting has always been another work in preserving Italian cook- Rossella’s respect and admira- and a cookbook? one of Rossella’s passions. At the ing. She explained to us how her tion for her grandmother turned age of ten, she became a member show was born: “The idea for into a great career opportunity for Beginnings in Brooklyn of the Screen Actors Guild and the Cooking with Nonna was an idea her. However, the entire Italian- Rossella’s family comes from a American Federation of Television that my father and I had almost American community has the po- small fishing village called Mola and Radio Artists. She appeared in ten years ago. At first it was a joke. tential to benefit from celebrating di Bari in Italy’s region of Apu- notable films such as Confessions We said ‘There should be a show elder members of the family, and lia. However, Rossella herself is a of a Shopaholic and 13 Going On called Cooking with Nonna. Why Rossella tells us why: “If there is first generation Italian American 30. Therefore, it seemed only nat- doesn’t anybody make a show like one thing I’ve learned on this jour- from Bensonhurst, Brooklyn. She ural for her to pursue a career that this?’ We said we’re just gonna do ney, it’s this: we need our nonna’s practically grew up in the kitchen combined her passion for cooking it, and without knowing how to do love and guidance now, more than where she was always surround- and her love for entertaining. something like this or how to even ever, because as the world changes ed by Italian culture and Italian i-Italy caught up with Rossella start, we just did it. I think it’s a so rapidly around us, the values food. As a young girl, she used to at the National Italian American really great example of how when they teach us are timeless. Unlike watch her mom, her nonna Ro- Foundation gala in New York City a family works together, they can the ingredients they cook with, mana, and all of her great aunts where she was honored with the make anything happen.” these ladies have no expiration cooking up a storm. Although her Special Achievement Award in Rossella’s words embody a core date.” ww

64 | i-Italy | Spring 2017 www.i-Italy.org An old butter store in Manhattan. Below: traditional butter-making tools. ww Get to know better this once prohibited “fatty food” Butter: A Food To Be Eaten Wisely Butter goes back to the ww Fats Make the Difference beginning of human history. How Many Butters High in fat, butter should be consumed bearing in Are There? mind your daily calorie There are several different types of butter sold on the market. They are intake. That said, its fats primarily distinguished for the are precious nutrients that quantity of fats they contain. are easily digested and 4 “Classic” butter contains an rapidly absorbed, and average of 82-85% of fats. therefore beneficial for 4 The fat percentage drops to those who lead an active 60-62% in “reduced fat” butter and life or play sports and as low as 39-41% in “low fat” butter. require backup energy. It is 4 There is also “reduced particularly good for cholesterol” butter. This product contains an average of 75-80% less children, kids, and athletes. cholesterol. by Dino Borri *

A variety of legends prove In Italy it began to be widely centrifugal force for skimming wwthat butter has ancient ori- used in the early 1400s, so widely milk. That invention, combined gins yet no identifiable place of that a Neapolitan manuscript at with the invention of refrigera- origin. The best-known legend the end of the century records tors, led to the industrial produc- tells of a North African camel that it was more widely con- tion of butter. driver who, after a long and sumed than lard. Butter was late bumpy trip, discovers that the to catch on in France and other How To Make Butter milk that he’d placed in his ani- European countries, but quickly Butter is made from milk through mal-hide bag had turned into a became a popular and fundamen- the manufacturing of heavy cream. solid mass. Disinclined to toss it, tal ingredient in fish and meat 5 cups of butter requires roughly he decides to taste the milk and sauces. During the Middle Ages, 100 cups of milk. realizes not only is it good, but it religious authorities declared it There are two methods to make also satisfies his hunger. . a “fatty food” and prohibited its butter: skimming or centrifuging. use during “lean” days. The first to In the first method, the milk sits for A Very Ancient Product resist this edict was Charles V of 8-12 hours, during which time the Ancient testaments of the product’s France (1339-1380). Anne of Brit- fat of the milk separates from the existence don’t end there. A bas-re- tany had to beg the Pope on behalf liquid and rises to the top. Using a lief in the Archaeological Museum of her people for absolution for centrifuge, on the other hand, is a in Baghdad shows that as early as the sin of gluttony. In 1495, other mechanical operation. The fat glob- 3000 BC, the Sumerians were mak- European countries were granted cows and mixed the blood with ules are separated from the liquid ing butter with an upright churn. the same absolution—after paying the same animal’s milk and but- by centrifuging the milk. The re- Some documents in the Archaeo- a significant sum of money. ter. The dish was considered a sulting creams are pasteurized at a logical Museum in Turin attest to Butter increasingly appears delicacy. temperature of ~190 degrees Fahr- the fact that the Egyptians were in the recipes of the XVII and Nevertheless, the food contin- enheit and cooled for 2-4 hours at familiar with it, though they only XVIII centuries, and in increas- ued to be produced by families up a temperature of ~50 Fahrenheit. ate butter made from sheep and ingly original ways. In the 1600s, until the turn of the 19th century, At this point the cream is “mature” goat’s milk. for example, many countries bled with the discovery of applying and ready to be made into butter www.i-Italy.org Spring 2017 | i-Italy | 65 Jean-François Millet, Study for Woman Churning Butter (1855-1856) Museum of Fine Arts, Boston. cuisine

by “cold” churning the cream with The two methods for making particular need of them. Butter a machine; in this phase, the fat butter, along with the organolep- is also one of the few sources of globules fuse, eliminating any re- tic qualities of the milk used, can vitamin D, which is important sidual water. The butter is carefully give the butter different colors for digesting calcium, i.e., for our washed with cold water and again and aromas. bones to grow and be healthy. It fused to eliminate any residual liq- also contains a significant quan- uid and microorganisms in order Butter Does a Body Good tity of liposoluble vitamins like for it to be conserved longer. Short-chain fatty particles in but- vitamin A, which helps growth, ter are easily digested, quickly ab- protects the mucus membrane sorbed and therefore particularly has been a drastic reduction in and prevents infection. ww Fats are indis- useful for people who lead active energy consumption; cars, televi- If properly used, butter can be lives or play sports. In short, for sions and computers have turned an important part of a healthy pensable for a well- those who need a little backup us into sedimentary animals and and balanced diet. It is particu- energy. negatively impacted our quality of larly good for children, kids, and balanced diet. Our The fats are precious nutrients, life. So we have less need for fats. athletes. To take the best advan- but they need to be consumed in On the other hand, fats are in- tage of its properties, it should be minds and nervous moderation. A good nutritional dispensable for a well-balanced eaten raw or melted over warm regimen leaves room for all food- diet. The cells in our bodies are food. ww system have par- stuffs, but it’s important to bear protected by membranes that are in mind your daily calorie intake. mostly made up of fats, and our * Dino Borri is VP of Purchasing ticular need of them. Unfortunately, these days there minds and nervous system have for Eataly USA.

ww How to Prepare Rosanna De Michele Cooking with Zia Armida’s Warm Bread with Butter Rosanna

Serves 4 people Ingredients l 1 baguette l 1 bunch of parsley l 2 cloves of garlic l 4 tablespoons of butter l 1 tablespoon of extra virgin olive oil Directions Wash the parsley, dry it, and cut it finely w Repeat the same steps with the garlic w Cut the baguette into ½ inch slices w Put the parsley and garlic in a bowl, add the butter, and start mixing w Add the extra virgin olive oil and mix everything together w Put the mixture on the slices of bread and put the baguette back together w Wrap the baguette in aluminum foil and bake in the oven at 500 degrees for 20 minutes until it becomes golden w Serve hot as an appetizer and accompany it with a good white wine.

66 | i-Italy | Spring 2017 www.i-Italy.org ww A favorite dish... Michele Scicolone ww ... paired with the right wine. Charles Scicolone Agnello al forno: A Traditional Easter Cirò, from Calabria: The Perfect Pairing Meal Enjoyed Throughout the Spring for Roast Lamb

It wouldn’t seem Directions Calabria lies at the tannic and full-bodied with good like Easter in Italy w Place a rack in the middle of the “toe” of the Italian structure and up to 14% alcohol. There without lamb on oven. Preheat oven to 350°F. Place peninsula. A are hints of blackberries, blueberries, the dinner table. the potatoes in a large roasting pan. mountainous cherries, plum, leather and spice. Some But lamb is Toss with the oil, and salt and region, it is can be very robust and can last for 10 actually the pepper to taste. w Make shallow bordered by years or more. Most are priced under preferred meat not slits all over the lamb with a small Basilicata to the north $20. They are a perfect combination only for Easter meal but throughout knife. Poke some of the garlic and and by the Ionian and Tyrrhenian with meat dishes such as roast lamb. the Spring. Italians enjoy lamb rosemary into the slits, reserving a Seas. Ninety percent of Calabria’s braised, stewed, grilled or roasted. little for the potatoes. w Sprinkle wine production is red and most of Roast leg of lamb is a classic. Serve the meat generously with salt and it is made from the Gaglioppo grape. it with seasonal vegetables such as pepper. Push the potatoes to the This variety was once believed to be artichokes or fresh green peas. sides of the pan and add the meat of Greek origin but recent research Italians cook lamb well done, but fat-side up. w Place the pan in the seems to point to it coming from more mature American lamb tastes oven and cook 30 minutes. Turn the another part of Italy. best when medium-rare. Be sure to potatoes. Roast 30 to 45 minutes Ciro Classico is produced in two allow time for the meat to rest after longer or until the meat feels slightly different parts of Calabria. Ciro is the roasting it so it remains juicy. springy and the internal name of the ancient town on the hill temperature measures 130°F on an that gives the wine its name, while Agnello al Forno. Serves 8 instant-read thermometer placed in Ciro Marina is on the coast. The wine the thickest part of the meat, away region is located in the eastern Ingredients from the bone. Remove the pan foothills of the Sila Mountains and l 2 pounds Yukon Gold potatoes, cut from the oven and transfer the lamb extends to the Ionian coast. The soil into 1-inch chunks to a cutting board. Cover with foil. here is mainly calcareous marl with l 3 tablespoons olive oil Let rest at least 15 minutes before some clay and sand deposits. l Salt and freshly ground pepper slicing. w Test the potatoes for The most important wine is the Ciro l 1 bone-in leg of lamb, trimmed doneness by piercing them with a Riserva from the classico zone in the (about 6 pounds), at room sharp knife. If they need further Crotone province. The wine must be temperature cooking, turn the oven up to 400°F, made from 95% Gaglioppo grapes l 6 garlic cloves, finely chopped return the pan to the oven, and cook and the remaining 5% Trebbiano and l 2 tablespoons chopped fresh until tender. w Slice the lamb and Greco bianco. However most rosemary serve with the potatoes. producers use 100% percent Gaglioppo. Many producers use the albero Adapted from 1,000 italian Recipes, Wiley Publishing, Inc., by Michele Scicolone. For more information about cooking, vist Michele’s website: www.MicheleScicolone.com basso training system (low bush vines), which they think produces the best grapes. Because of the shape of the vines, harvesting must be done by hand. Some producers Where to find them in NYC are now switching to more economical vine training methods Astor Wine & Spirits which may not produce the best 399 Lafayette Street grapes. Ciro Rosso Classico New York, NY, 10003 Superiore Riserva is the best red (212) 674-7500 wine that Calabria has to offer. The wine must be aged at least two years In Vino Veritas before it enters the market and at 1375 1st Avenue least 6 months must be in oak New York, NY, 10021 barrels. (212) 288-0100 The region’s winemakers also produce Ciro Rosso Classico and For more about wine visit Charles’ Ciro Rosso Classico Superiore. website: www.charlesscicolone. Ciro Rosso Classico Superiore Riserva is wordpress.com. www.i-Italy.org Spring 2017 | i-Italy | 67 travel travel

ww from Magna Grecia to the New York Times The Enchantment of Calabria

The Ionian coast of by Goffredo Palmerini Medieval Period, and the most in- Calabria—those looking teresting house Byzantine frescoes Our journey begins in Matera, and sculptures. The churches stand to escape the crowds are wwon the tiny coast of Basilicata, as a testament to the significant, in for a real treat. Less right where we left off in the last centuries-old presence of Byzan- issue of i-Italy Magazine. Our des- tine and Benedictine monks who developed than the tination: the Ionian coast of Cal- devoted their lives to prayer and Tyrrhenian side of the abria—a region that The New York contemplation in this evocative, Times recently hailed as a land of rock-and-shrub strewn wilderness region, this coast offers many beauties with excellent cook- overlooking the ravine. Each merits plenty of archaeological ing, fabulous wines, and a wealth of an extensive visit to fully appreciate history and art. its rough beauty, but we can only sites, enchanting natural make so many stops en route to beauty, and gorgeous En Route from Matera Calabria. Save for the first golden rays of sun- Our first is to Cristo la Selva, a food and wine. shine over the “Sassi,” most of the church with a Romanic façade and ravine is still covered in darkness square floor plan. Inside this en- as we wave goodbye to the marvels chanting space you’ll find frescoes consisting of a single- nave chapel of Matera. of Saints John and Joseph, and a with a seashell niche and a fresco The route to the other side of the magnificent, wrought iron cande- depicting the Madonna and Child. ravine is long and abounds in caves labrum. Next up is a group of grot- As we climb down toward Montes- and Rupestrian churches carved toes occupying four different tiers caglioso, we’ll make another stop at out of the rock side. The churches linked by a network of white stone the Cripta della Scaletta. The view are from different epochs, the ma- stairs and tunnels. Amid this group and setting here are breathtaking. jority of which date back to the Late is San Nicola all’Ofra, a little church The leafy plants and shrubs add to

68 | i-Italy | Spring 2017 www.i-Italy.org Above: Le Castella, Isola ww Food & Wine Tour di Capo Rizzuto (Crotone). Left: The Trebisacce coast. Specialties to Taste When in Calabria

coro, where, in the 7th century B.C, From the wooded Heraclea was founded. One of the mountains to the most vibrant of the Greek colonies, emerald sea, it extended from the Gulf of Taranto Calabria’s Ionian along the entire Ionian coastline of Coast is a richly Calabria and on into Sicily, forming nuanced land with the area that would become known millennia-old traditions. The region as Magna Grecia. From the ar- has remained largely unspoiled and as chaeological ruins, we can discern a consequence is teeming with fresh an orthogonal urban plan, an acrop- goods. In fact, only the freshest and olis where the Policoro Castle now most local products are dished up the landscape’s splendor and signal and vegetation, which, at the start stands, and sanctuaries dedicated here. Neither can you talk about this to us that we’re close to Murgia. The of spring, is nearly bursting with to Demeter and Dionysus. The part of Calabria without mentioning little rock-hewn temple has a stone deep greens. In the distance, an precious, open-air archaeological its production of Mediterranean-style wall dividing the presbytery from eastern sun dapples the blue and digs at the Siritide Museum pro- wines and liqueurs. Not for nothing, in an area reserved for worshippers. turquoise Ionian Sea. Prior to Meta- vide proof of the wealth and refine- ancient times the region was called Back on the road, we make a ponto, we’ll turn onto the Ionic ment of the area’s ancient inhabit- “Enotria” (“wine country” in Greek), windy descent toward Bradano. highway that carries us to Calabria, ants, thanks to the influence of the and Greek colonies were indeed the Here, the river coils through rushes but not before we pay a visit to Poli- Achaean civilization. first to cultivate wine in the region. www.i-Italy.org Spring 2016 | i-Italy | 69 travel

The journey continues. A mix of ww An ancient salt air and eucalyptus drift up from the sea on our left. On our right, the village crowning a large lush plain, once marshland, is getting ready to produce delicious hill, Rocca fruit and vegetables bound for markets in Italy and half Europe. Imperiale was On the horizon, the mountainous profile of Pollino, with its crags and founded around the narrow gorges carved into its side by flowing water, slopes down to- year 1000 and, ward the sea. because of its Entering Calabria We’ve arrived in Calabria. Those proximity to the looking to escape the crowds are in for a real treat. In fact, we im- sea, fortified by mediately come upon Rocca Im- periale, an ancient village crown- Emperor Frederick ing a hill. The village was founded around the year 1000 and, because II, the Duke of of its proximity to the sea, fortified by Emperor Frederick II, the Duke Swabia. of Swabia. Magnificent views can be had from its uniform houses, other quality biological products. Plain. There’s Cassano al Ionio, a came a series of conquests at the which are reached by a series of We proceed at a good clip, past scenic city with ancient roots that hands of the Lombards, Normans, built-in steps that run all the way rolling hills scored by gullies rising stretch back to the Neolithic Pe- Swabians, Anjous, and Aragonese. up the hill to the Castle, a Fred- up to forest-covered mountains. riod. Neolithic ceramics and uten- In the decades spanning the year erick-era construction resembling Below us, the green of the sea gives sils were found in the karstic caves 1000, it was sacked several times Lagospele and Lucera. Magna way to rows of cacti, which in the of Sant’Angelo. Here, in 720 B.C., by the Saracens. Grecia’s lushest strip of land often summer turn yellow and red, and the Achaeans founded Sibari. The But let’s return to ancient Si- fell victim to the armies of Pyrrhus, produce delicious fruit. More vil- colony flourished for two centuries bari for a moment. The port of the Hannibal, the Goths, and Sparta- lages dot the hills, more towns the until being destroyed by armies led Greco-Roman city was the primary cus’ gladiators when they revolted marina. On one hill sits the Swabian by the famous Greek athlete Milo of stopover in the West for merchants against Rome. Now this country- Castle of Amendolara. Further on, Croton. Under the Romans, Cas- from Mileto selling precious goods side produces tasty lemons and Trebisacce anticipates the Sibari sano became Municipium. Then from Asia. Sibari was famous for

Read on to find out some of the most noteworthy products and the finest wines from Calabria’s Ionian Coast.

La Sardella Also known as mustica, sardella is a kind of poor-man’s caviar. The locally produced red sauce is made with young anchovies, sardines or baby sardines (“sardelle”), powdered hot peppers, salt, and other herbs, like wild fennel seed. Another highly sought after version of the dish is rose-marina red mullet, which turns pink after being fished and tastes sweeter than anchovies. Baby anchovies are mostly fished during the little olive oil, lemon and bread. Sardella. Since 1970, every other of coastal Reggio Calabria’s botanical months of March and April, and Originally from the province of Sunday in August a feast of Sardella is patrimony. It is put to all sorts of use, Sardella can be found throughout Crotone, the Ionian Alto Cosentino held in the town’s historic center. from perfumes and cosmetics to Calabria and in Sicily. Sardella can be and the Lower Ionian, the product is farming. The round-shaped fruit looks rolled into patties or used as a pasta laid claim to by other cities, too, like Il Bergamotto a lot like an orange yet has a lemon sauce or simply eaten fresh with a Cruculi, nicknamed the Land of This famous age-old citrus fruit is part yellow color. It is part of the citrus

70 | i-Italy | Spring 2017 www.i-Italy.org The Swebian Castle of Rocca Imperiale. The beach of Roccella Jonica. Capo Colonna (Crotone).

ww Those looking to Sanseverino family. You can visit its beautiful churches—St. Peter’s escape the crowds Collegiate Church, the Carmelite Church of SS. Annunziata, the are in for a real Church of San Antonio, and the church of Santa Maria di Costan- treat in Calabria, a tinopoli, which houses an amazing 17th c. crucifix by Umile Pintorno. region filled with The mother church, Santa Maria Maggiore, was built in the 10th history and beauty. century and contains remarkable engraved wooden furniture and a the wealth of its land and the re- Invaluable relics are kept in the as we draw closer to the turnoff 17th century painting attributed finement of its citizens. After its Sibaritide Archaeological Museum. for Corigliano Calabro. That city to Cesare Fracanzano. Also of note destruction at the hands of the sits prominently on a hilltop. Its are the churches of Santa Anna Crotons in 510 B.C., Pericles or- History and Beauty origins are probably Arabic, dating and San Francesco di Paolo. The dered that the Hellenic city Thurii We set off once more on the arteri- back two centuries before the year Castello Ducale is superb too. be built over Sibari’s ruins. Three al road that brushes up against the 1000. After the Norman conquest Not 15 miles on is Rossano centuries later, it became a Roman sea. The intense offshore colors of led by Robert Guiscard, the year Calabro, another magnificent city colony named Copia. Today the ru- the Ionian turn to pearl nearer the 1073 saw the construction of the and home to a Diocesan Museum ins of Sibari’s ancient city are visible golden shore. The water’s trans- castle and church of St. Peter. The containing the Rossano Gospels, at a large site where archaeologists parent. There’s a pleasant vibe. rest of the city developed around recognized by UNESCO as one discovered baths, a temple, a the- The small towns along the coast them. Corigliano was the fief of of the oldest illuminated manu- ater, and the remains of Thurii. are modestly built and un-invasive the Sangineto family, then the scripts in the world. This ancient

sweets. For example, in Calabria they stuff panettone with bergamot or pistachio cream, candied raisins and chocolate chips. The citrus also aromatizes white and dark chocolate almond Torrone. The rind can be grated to flavor sauces, pasta dishes and crumbles. It is delicious when paired with white sauces and seafood.

‘Nduja Affectionally known as “Duja,” this famous creamy salami combines the fattiest parts of the pig—lard, fat, and pancetta—with hot Calabrese pepper and salt. The mix is then stuffed and of Spilinga, on the Tyrrhenian side, but family, but unlike other citrus fruit, over the world. The juice reduces smoked. Its weird name comes from it is a culinary symbol of all Calabria. bergamot is rarely eaten (though it is cholesterol and is used as an the Latin verb “inducere,” meaning “to Every August 8 the feast of ‘nduja edible). The rind is the prized part of antidepressant in aromatherapy. lead in” or “encase.” This salami has attracts millions of tourists. the fruit. It is used to extract an Beside being an ingredient in Earl unique nutritional and therapeutic A variation on the Ionian Coast called essential oil whose fragrance has Grey tea, for culinary purposes, properties thanks to the hot pepper. ‘nduglia or pizzenti is made by stuffing tantalized perfume-manufacturers all bergamot is mainly used to make ‘Nduja originally comes from the city the small intestine of the pig with the www.i-Italy.org Spring 2016 | i-Italy | 71 The Byzantine baptistery of Santa Severina. Right page: Codex Purpureus Rossanensis, Rossano Calabro. travel city (c. 1100 B.C.) became a colony ww of Magna Grecia and a Roman Thanks to its outpost when Emperor Hadrian ordered the construction of a port treasure trove of that could hold 300 ships. For five centuries, until 1050, the city Byzantine art, thrived under the Byzantines both economically and culturally, and it Rossano Calabro was able to ward off invasions from barbarians, Lombards, and Sara- earned the cens. Thanks to its treasure trove of Byzantine art, the city earned the nickname nickname “Ravenna of the South.” The delicate purplish parchment “Ravenna of the of the Rossano Gospels contains 188 illuminated pages written in South.” admirably miniature Greek characters in gold and silver ink. It Punta Alice, are the remains of a dates back 14 centuries. One of the temple to Apollo. A popular beach codex’s scenes (the resurrection of resort known for its pristine wa- Lazarus) resembles one of Giotto’s ters and quality service industry, frescoes in the Scrovegni Chapel in Cirò also earned a reputation for a Padua, as well as a fresco by Beato wine of the same name made from Angelico in Florence’s San Marco Gaglioppo grapes, and a citrus fruit convent. The codex is an extraordi- known as “Calabrian clementines.” Kroton, the city is famous for its cathedral is definitely worth a visit, narily beautiful work. Behind Ros- The other wines in the area are wealth, Pythagoras, and the school as are the castle housing the civic sano, you can see the spur of Sila Il Greco and Il Savuto. There are of metaphysics. The imposing museum, and the archaeologi- up above, a wide mountainous pla- numerous monuments to visit in castle, situated on a promontory cal museum, which has artifacts teau that, along with Pollino and pretty Cirò Marina. over the ancient acropolis, and the from Capo Colonna and the area Aspromonte, forms the Apennine 16th century fortifications erected around ancient Kroton. In Capo spine of Calabria. Crotone and its Vicinity by the viceroy of Naples Pedro da Colonna you can tour the remains From Rossano we make our Another 25 miles and we arrive Toledo to defend again Turkish of the Hera Licinia sanctuary way toward Crotone. Halfway to in Crotone, the capital city of the invasions, surround the mazelike (the base and column of a Doric Crotone is Cirò Marina, a beauti- province that has a population of old city facing the massive port. temple are still standing). Grave ful city on the ancient site of the 63,000 inhabitants. A former col- (Crotone is, in fact, the largest in- goods, money, terracotta votives colony of Krimisa. Nearby, around ony of Magna Graecia known as dustrial center in Calabria.) The and other artifacts are on display lungs, heart and muscular part of the degrees. It is also excellent paired with animal. As with ‘nduja, hot red pepper fish, light pasta dishes and crudité. is added to the mix. ‘Nduja and pizzenti are served in a variety of ways: spread Greco di Bianco on toast, added to ragout, or tossed In the Aspromonte region, especially into a tomato and garlic pasta sauce. the comune of Bianco and Casignana They can also be found on pizzas, on the Riviera dei Gelsomini, they paired with cheese or in frittatas. practice an ancient viticulture tradition of sun-drying handpicked grapes on Cirò D.O.C. trellises before vinification to produce The hills around Cirò Marina are Greco di Bianco, a rare wine believed entirely covered with vines and olive to be one of the oldest in Italy and trees. This is the home of Cirò DOC, nicknamed the “Nectar of the Gods.” one of the products credited with The yellow wine has a powerful spreading Calabria’s fame around the bouquet with scents of orange world and the first wine in the region blossom, citrus, figs and honey, and to have obtained DOC status, in 1969. Games’ winners. Cirò is a single intensely dark in color. The red and dried grape. It has a sweet, soft, warm The wine descends from the famous varietal wine made with 95% rose wines go particularly well with flavor. It can be considered a passito Greek-origin wine Krimisa, once Gaglioppo and a smattering of grapes grilled red meat, pastas with rich with high natural alcohol content considered of such high quality that it from the Greco Bianco and Trebbiano sauces, and salami. The white varietal blended with good acidity. It should be became the official wine of the Toscano family. Gaglioppo is makes a perfect pre-dinner drink and tasted 5-8 years after its vintage at a Olympics and was awarded to the distinguished for being full-bodied and should be served at roughly 50 temperature of 45-50 degrees. It goes

72 | i-Italy | Spring 2017 www.i-Italy.org in the archaeological museum. The ronmental legacy. There are sev- ww A variety of coastal terrace from Capo Colonna eral well-established tourist facili- to Capo Rizzuto is stunning: steep ties in the area. The coastal terrace colors, from deep and rugged cliffs, bursts of Medi- runs all the way to Le Castella, an terranean scrub, little white sand islet with a small Aragonese castle blue to emerald beaches, and a sea that vaunts a va- that now functions as a welcome riety of colors, from deep blue to center. Our journey ends (for now) green, and a emerald green, and a stupendous in this enchanting place. ww seabed of flora and fauna. This stupendous seabed tract of coast has been declared a * Writer and journalist Goffredo protected area by Capo Rizzuto Palmerini continues his fascinating of flora and fauna. and preserves an important envi- journey through the beauty of Italy.

the Ionian Coast. It is here that the plant reaches optimal levels of glycerol, a neutral and crystalline substance that can be extracted. Since antiquity, licorice has been renowned for its beneficial properties and was particularly important in ancient Egypt, Assyria and China. It was used to make Greek and Asian medicine for treating coughs and digestive problems. The liqueur made from licorice is, in fact, a perfect postprandial digestif. It is served cold. Pure powdered Calabrese licorice is the fundamental well with rich desserts and fruit pies as The Dark Heart of Calabria: Licorice ingredient for this bittersweet, that produce “pure” single-variety well as with cheese, pate, and goose Liqueur slightly spicy superb liqueur that, liqueurs: Calabro Liquori, which liver. Greco di Bianco obtained DOC Licorice is one of the first fruits of though widely sold in Italy and the produces an excellent licorice status in 1980. It is also a so-called Calabria and Southern Italy in world, is also very easy to make from liqueur, among others, and Amarelli, meditative wine that can be savored in general. The herbal plant grows wild home. There are tons of Calabrese a famous producer of high-quality place of dessert like an ammazzacaffè. throughout the muddy region along labels, but we’ll just recommend two liqueurs based in Rossano Calabro. www.i-Italy.org Spring 2016 | i-Italy | 73 THE TV SHOW FOR ALL THINGS ITALIAN

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Italy is everywhere around you Washington

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In this issue:

Where to go Renato Miracco Cultural attaché to the Italian Embassy in Washington, DC

Francesco Genuardi What to do Consul General of Italy in New York

Giorgio Van Straten Director, Italian Cultural Italian Institute, New York Nicola De Santis Consul General of Italy in Boston

Lorenzo Ortona Consul General of Italy in San Francisco

Joseph Stella (1877–1946) Antonio Verde Title Brooklyn Bridge Consul General of Italy in Los Angeles Yale University Art Gallery Wikipedia Commons Valeria Rumori Director, Italian Cultural Institute, Los Angeles Italy in the City Embassy of Italy in Washington, DC. Celebrating the 60th Anniversary of the Treaties of Rome OVERVIEW with the concert “In Dreams Awake,” composed and conducted by Maestro Gabriele Ciampi. n sh in gto a w

ww Italy’s presence in the United States “Not Like a Comet or TV Spot!” We spoke with the cultural attaché to the Italian Embassy in Washington, DC, Renato Miracco, about the embassy’s role in the cultural promotion of Italy in the United States. Our conversation revealed a highly complex and long-term strategy for establishing a stable presence in the cultural landscape of America.

The relationship between Italy and the of Italian culture in the capital and the US in Big achievements in many sectors wwUnited States has thrived thanks to a general. It is difficult for Miracco to single out “the best” highly interconnected network of administra- “There are many examples of successful col- achievement. “Our initiatives touch upon so tions, universities, research entities, cultural laborations among all the entities of Sistema many subjects,” he says. “Just one example of institutions, associations, schools, and busi- Italia, as well as between those entities and a how this complex system works is the first edi- nesses in both countries. Its success is achieved host of US institutions,” says Miracco. “They tion of the Week of Italian Cuisine in the World, by the work of what is known as Sistema Italia, run from extended, interconnected events like a new international initiative strongly supported a system led by the Embassy of Italy in Wash- L’Anno della Cultura Italiana negli Stati Uniti— by the Italian Government, which was launched ington, DC, that includes a network of ten which was held throughout the US in 2013—to last year. In Washington and throughout the US consulates and five cultural institutes located top-level lectures and conferences, notable art we organized a series of events, exhibits, lectures, in major US cities as well as the offices of the exhibitions, and a host of promotional activi- and presentations on different topics, from the Italian Trade Commission, the Italian Govern- ties we organize or support every year both in impact of technology on food production to the ment Tourist Board, and the Italia-America Washington and throughout the United States.” contribution of Italian food to the diffusion of Chamber of Commerce. Under the guidance of All these initiatives show how the role of the Italian language and culture in the US.” Each was Ambassador Armando Varricchio and his team embassy in promoting culture has evolved dra- geared towards the interests and needs of a par- of diplomats and experts, the embassy provides matically in the past few years. “It began almost ticular public. Regarding the arts, for instance, direction and coordination to this complex sys- naturally,” says Miracco. “There is a clear need Senior Lecturer at the National Gallery of Art tem. We sat down with the embassy’s cultural for coordination. Because we have such an ex- David Gariff gave a fascinating lecture about the attaché Renato Miracco to find out more about tended diplomatic network in the US, guidance history of Italian cuisine and food that explored the embassy’s activity, especially its promotion from the embassy is a necessity.” major Italian cookbooks from the Middle Ages to

76 | i-Italy NY | Spring 2017 www.i-Italy.org Clockwise: Antonio Maria Vassallo, The Larder (courtesy National Gallery of Art). Domenico Bianchi, Senza titolo, 2004 (courtesy Olnick Spanu Collection, New York). The building of the Italian Embassy. Renato Miracco, cultural attaché to the Embassy.

ww We want to make Italy’s n sh in gto

presence felt across the a United States. This is a w complex goal, which calls for a team effort. And that’s why the embassy’s coordinating role is so important.

featured 2010 Nobel Laureate in Literature Mario Vargas Llosa and acclaimed Italian writer Claudio Magris, author of Danube. The conversation was moderated by Charlie Rose, Executive Editor of the Charlie Rose Program on PBS. One important indication of the progress that has been made is Italy’s increasingly large presence in American museums. “An increasing number of new initiatives are being conceived in Italy and carried over to the United States, and vice versa,” says Miracco. “For example, several Italian artworks have been shown in the Na- tional Gallery: the Bronze Sculptures of the Hel- lenistic World, which came here from Palazzo Strozzi in Florence; Arcimboldo’s Four Seasons the Futurist period and beyond. “And that’s not Another example is the series of lectures co-or- (later moved to Milan), and works by Piero di our sole collaboration with the National Gallery ganized with the Georgetown University Italian Re- Cosimo (later moved to Florence).” for the Week of Italian Cuisine,” says Miracco. search Institute, like last fall’s Famous Luxury Fash- An important role in fostering bilateral col- “We also participated in a fascinating tour of Eu- ion Houses: A Remarkable Family History. “[The laboration is played by the Memorandums of ropean still-life paintings, several of which are lecture] focused on a trait typical of even the most Understanding, or MoU—a series of agreements Italian, on display at the National Gallery.” successful Italian multinational corporations,” says between Italy and the US Department of State And what’s in the pipe for next fall’s Week of Miracco, “they all started out as family businesses.” regulating several fields. One MoU recently re- Italian Cuisine? Featured speakers at the event included Massimo newed for the third time in a row regards the “Many new initiatives,” says Miracco, “that Ferragamo, Chairman of Ferragamo USA Inc.; and recovery and restitution to Italy of archaeologi- underscore one fundamental theme that came Alex Bolen, CEO of Oscar de la Renta, LLC. Both cal artifacts that were stolen, misappropriated or directly from Ambassador Armando Varricchio: men publically shared the two famous houses’ fami- illegally acquired. This activity involves several the phenomenon of inter-cultural contamina- ly history, the creativity of their collection, and man- investigative organizations, including the FBI tion that lies at the heart of the success of Italian agerial skills that have ensured their fashion luxury and Italy’s Carabinieri. The embassy is in the cuisine. We’ll show how our dishes and recipes brands’ global success. The collaboration with the process of creating a book about the experience are influenced by and in turn influenced the culi- Italian Research Institute continues to cover sev- to celebrate the 15th anniversary of MoU. nary traditions of France, Turkey, Germany, and eral subjects. A more recent conversation, entitled But MoUs also bolster ties between Italian and the Mediterranean.” “The Role of the Writer,” was held this April and American universities, research institutions, cul- www.i-Italy.org Spring 2017 | i-Italy NY | 77 Italy in the City Ambassador Armando Varricchio meets with Evan Ryan, Assistant Secretary of State for Educational and Cultural Affairs, for the signing of the Italy-US MoU to prevent Art OVERVIEW Trafficking. Photo: Kelsey Brannan

al Space, a gallery next to the Phillips Collection n sh in gto dedicated to international contemporary art. This a is very important because it is the first time that it is hosting an event with Italian artists. And we’re w also organizing a show dedicated to the Venice Biennale.” Last but not least, another embassy-led effort to increase the presence of contemporary Italian artists involves making donations to American institutions to encourage more acquisitions. For example, after an exhibit of Italian abstract artist Beatrice Lazzari, some of Lazzari’s works were donated to Washington’s National Museum of Women in the Arts. “That,” the cultural attaché says proudly, “began an era of increased attention the museum paid to Italian artists. At the same time, the Phillips Collection acquired ten other Italian artists’ works to be placed in major American collections.” Team effort These developments have been made possible by the close contact the embassy has established with different American authorities. “To reach the American public,” he says, “we need to make tural centers, and even space agencies. “The work them understand how Italians work.” of the Italian Space Agency is most appreciated As part of this effort, the embassy has been col- here,” says Miracco. “And it is also thanks to an laborating closely on the European Union Open MoU that the embassy is able to offer internships House event this May. The annual flagship event to several Italian students who wish to come to of the European Month of Culture (EUMC), the the capital and collaborate with us.” EU Open House gives visitors a rare look inside Another challenge for the embassy and Ital- the EU Delegation and its 28 EU Member State ian institutions operating in the US is figuring embassies. This year is particularly important for out how to advance the study of Italian. “We’ve the EU as it marks three important anniversaries: finally consolidated the Advanced Placement pro- the 60th Anniversary of the Treaty of Rome, the gram in Italian,” says a clearly satisfied Miracco, 70th anniversary of the Marshall Plan, and the “which permits American high school students 65th anniversary of EU-US diplomatic relations. who study Italian to earn university credit. We “This is an important occasion for the Embassy launched it four years ago with fantastic results. of Italy in Washington to become a true window There’s great interest in learning the Italian lan- on Italy,” says Miracco, “presenting a full schedule guppnage, not only among Italian Americans but of activities and events related to culture, sports, among Americans in general.” Medical, scientific, Made in Italy, science, history and technology.” and university communities have also taken a For the regular occasion, the whole Sistema Italia lively interest in promoting the Italian language. pitches in to present the best of Italy in every field. Furthermore, the embassy has a clear vision Clearly the Italian embassy has a highly com- that teaching the language must be closely inter- initiatives, especially in the field of art. Not plex, long-term strategy for penetrating Ameri- twined with the promotion of Italian music, film, surprisingly, the embassy has placed particular can culture. “Not,” says Miracco, “like a comet or and theatre—art forms that, to a large extent, emphasis on contemporary Italian art through TV spot, but as a stable presence in the American “speak Italian.” Now that renowned conductor Artists in Residence at Villa Firenze, a series per- cultural landscape.” And not just in Washington, Gianandrea Noseda will become Music Director sonally sponsored by Italian Ambassador to the DC, either. “We want to make Italy’s presence felt of the National Symphony Orchestra at the Ken- United States Armando Varricchio and his wife across the country,” says the attaché. “It’s a team nedy Center in Washington, DC, this interdisci- Micaela. (Villa Firenze is their beautiful official effort. We rely on the collaboration of both the plinary approach will receive a significant boost, residence.) Italian diplomatic network and American institu- since, according to Miracco, Maestro Noseda is “We’re planning another big event with the tions. That’s why the embassy’s coordinating role very interested in collaborating on the integrated famous Spanu collection around the opening of is so important.” ww promotion of Italian language and culture. Magazzino Italian Art in upstate NY at the end June,” adds Miracco. “We’re working on a few Follow the Embassy on: Special focus on contemporary art contemporary artists’ installations both at the Twitter: @ItalyinUS Miracco pauses to reflect on the American embassy and at the ambassador’s residence. And Facebook: ItalyinUS.org public’s extraordinary receptiveness to Italian we’re inaugurating a show at Hillyer Internation- Instagram: @ItalyinUS

78 | i-Italy NY | Spring 2017 www.i-Italy.org Italy in the City The Olnick-Spanu House in the Hudson Valley, New York. events

Calendar May 13 ww From May 5 to July 2 n sh in gto

European Union From the Olnick Spanu Collection a Embassies’ Open House

May 3 w 10:00 am to the Hillyer Art Space in D.C. Me ne frego (I Don’t Embassy of Italy Care) 3000 Whitehaven Street, NW 6:00 pm ww euopenhouse.org Embassy of Italy - Auditorium 3000 Whitehaven St, NW n On May 13th, 2017 the European ww iicwashington.esteri.it Union Embassies and the EU Delega- tion to the United States will open n This documentary tells the story of their doors to the public for the the fascist regime attempt to “reform” annual EU Embassies’ Open House: the Italian language. This is the story a day of family fun, food, culture of a little-known failed experiment. and more. The event offers visitors The documentary examines the words a rare look inside the embassies and of Benito Mussolini, school-children provides a unique opportunity for indoctrination, and the repression of them to experience the cultural he- everything that was different from the ritage and national traditions of the fascist ideal for the “new Italian” that 28 member countries. The Italian Nancy Olnick, Giorgio Spanu, the Marco Bagnoli, Domenico Bianchi, had to adapt to the dogma to “believe, Embassy in Washington will become Embassy of Italy and the Italian Remo Salvadori: From the Olnick obey, fight”. Director: Vanni Gandolfo, a window on Italy and present a full Cultural Institute in Washington DC Spanu Collection Italy, 2014, 58 minutes schedule of activities and initiatives are pleased to announce the open- Hillyer Art Space as it opens its doors to the public, ing of the exhibition Marco Bagno- 9 Hillyer Court, NW May 9 like the other Embassies of the li, Domenico Bianchi, Remo Salva- ww hillyerartspace.org European Union in Washington DC, dori: From The Olnick Spanu Rethinking Giorgio de to celebrate Europe Day. Come to Collection, on view at the Hillyer Art Space in Washington DC from May 5 Chirico: Laura Mattioli experience the best of Ita;’s culture through July 2, 2017. This exhibition presents three artists from the Olnick in conversation with Renato and sports, made in Italy and scien- Spanu Collection who will also be part of the inaugural exhibition at Magazzino Miracco ce, history and technology. Italian Art, a new warehouse art space located in the Hudson Valley, NY. Ded- 6:00 pm icated to Post-war and Contemporary Italian Art, Magazzino will open to the Embassy of Italy - Auditorium June 16 public by appointment on June 28th, 2017. 3000 Whitehaven St, NW For the exhibition at Hillyer Art Space, Nancy Olnick and Giorgio Spanu have ww iicwashington.esteri.it BeBlind, presenting selected Bagnoli, Bianchi and Salvadori, whose work is imbued with the illustri- Debora Petrina - DC Jazz ous history of Italian art as well as a profound understanding of today’s world n Non dirlo/Don’t Tell - The Gospel Festival - Jazz in the ‘Hoods® and man’s search for meaning. These artists represent the next generation, According to Marco, by Sandro Vero- 6:00 pm following the Arte Povera movement, who continue to explore the human con- nesi, is a monologue inspired by the Embassy of Italy - Auditorium dition and the greater cosmos, and are an example of the artistic talent flour- order that Jesus gives the faithful fol- 3000 Whitehaven St, NW ishing in Italy today. We hope this exhibition will serve to inform the US audi- lowing his every miracle. The Gospel ww iicwashington.esteri.it ence of the relevance of Contemporary Italian Art as well as present 3 of Mark is the Gospel of action, it’s influential artists who are lesser known in the United States. This event is the first, the shortest, the most impe- n The Italian Cultural Institute of presented in collaboration with Hillyer Art Space, a program of International netrable, the one in which the secret Washington DC, in collaboration Arts & Artists. is not revealed at the end. Veronesi with the DC Jazz Festival, invite presents its text to the audience in all you to attend the concert BeBlind, its vibrant contemporaneity. Orga- presenting Deborah Petrina. Be- and immediacy, density and sem- Siracusa. Tonight, travel thousands nized by the Italian Cultural Institute Blind is the new album by Petrina, plicity. of miles away and hundreds of years in collaboration with In Scena! Italian published by AlaBianca/Warner. in the past without ever leaving Wa- Theater Festival. In BeBlind Petrina focuses on her June 23 shington, DC. In a rare opportunity, progress as a songwriter and step onto Italian soil for a very spe- composer, orchestrating a compact Sicilian Ball at The cial and elegant evening celebrating and cohesive opera in which pop- Embassy of Italy Sicilian culture at the Embassy of rock is declined in a personal way, 7:15 pm Italy. As you enter this incredible and putting together suggestions from Embassy of Italy beautiful Embassy, be transported psychedelia, funky, prog, electro- 3000 Whitehaven St NW to perhaps one of the most admired nics, classical and choral music; an ww ambwashingtondc.esteri.it/ countries in Europe. Experience an intense and restless opera, often Italian and Sicilian evening filled with dark, whose expressive strength n The majesty of Palermo, the glo- Italian food, open bar, dancing, ope- resides in the fusion of research ry of Taormina, the beauty that is ra, film, and more! www.i-Italy.org Spring 2017 | i-Italy NY | 79 Italy in the City dining out

ww Exploring the ‘American Rome’ washington An Italian Spring in Washington D.C.

Italian food culture has found a following in the capital by appealing to a mix of traditional Italian Americans and new Italian immigrants

by Francesca Maltauro contributing to the Capital’s food Our Selection Siroc is filled with flavor, and the wine education and awareness of the list is impressive—with a selection As elsewhere in the United many shades of Italian cuisine— for this Spring from Tuscany, Piedmont, Veneto, wwStates, the Italian dining scene from regionally-focused restau- and Campania. However, if you’re in in Washington DC owes much to rants to classic Italian fare, from the mood for something other than the history of Italian immigrants Neapolitan pizza to all-Italian deli ww Northwest an Italian wine, pop the cork on a and their settlement in the city, in —you will find a spot for every pal- bottle from France or Spain. Lackovic particular at the beginning of the ate in D.C. Siroc orchestrates flavors from high quality 20th century on the eastern side of Take Fiola in Penn Quarter, for 915 15th Street NW ingredients pumped into Italian pastas, Judiciary Square. instance: it shines thanks to re- % (202) 628-2220 meats, and sweets to create sensory Although there is not a real Lit- nowned chef Fabio Trabocchi, who ww www.sirocrestaurant.com delights. If you are looking for top tle Italy in Washington, like those brings Italian fine dining to an al- cuisine Modern notch food, solid service, and the ambience Elegant in New York or San Francisco, the together new level. Furthermore, price $$$ feeling of being spoiled, Siroc is the options for Italian dining are var- as Italy speaks through its regions, perfect place for you. ied and of great quality. Better still, so does Italian food, and D.C.’s in- n The wide range of meal options and Italian food culture has found its creasing regional spots reflect this, knowledgeable staff at Siroc create ww Penn Quarter way in the capital through a bal- from the Milanese Sette Osteria a fantastic dining experience. Head ance between traditional Italian- to the Neapolitan Il Canale. And chef Martin Lackovic has traveled the Fiola Americans and new Italians who don’t miss Al Tiramisù, featured in world to perfect his highly refined 601 Pennsylvania Avenue NW created their own venues, shar- this issue with our exclusive inter- menu after his upbringing in a family % (202) 628-2888 ing different backgrounds and view to its founder and chef Luigi of restaurateurs. After years of ww www.fioladc.com experiences. Diotaiuti. research and training in South Africa cuisine Traditional ambience Elegant Thanks to these developments, So, enjoy our selection for this and Europe, he returned to the United price $$$$ the Italian dining scene is becom- Spring and stay tuned for more on States to open his very own restau- ing more innovative and exciting, i-Italy.org! ww rant in Washington DC. Each dish at n Fiola prides itself on its fresh cheese, seafood, meats, and pasta that create a well-rounded and authentic Italian experience. Fabio Trabocchi, from a farming family in Le Marche, and his wife Maria, the daughter of a Spanish diplomat, formed a culinary dream team from their passion for gastronomy. They constantly set the bar high for themselves and strive to develop inventive recipes. The menu has specials that change daily, but it always contains delicacies. The cocktails, coffees, and wines available pair well with the rest of the menu. The wines change seasonally but are primarily from Italy, Spain, and Ger- many. A trip to Fiola is sure to turn any day into a special occasion.

80 | i-Italy NY | Spring 2017 www.i-Italy.org Right: Il Canale’s ample, modern seating space. Bottom: an elegant corner at Fabio Trabocchi’s Fiola The Italian dining scene in the Capital

ww www.setteosteria.com ww A Neighborhood Gem in Georgetown cuisine Regional (Milanese) ambience Rustic price $$ Il Canale: Where Italians Go to Eat washington n This is the perfect combination of (and drink) Italian a convenient location, great outdoor and indoor dining options, speedy Located in the heart of charming to see their pizza in the making, thanks service, and tasty food for brunch, Georgetown, Il Canale has become a to the dedicated area in the restaurant. lunch or dinner. Sette Osteria utilizes real neighborhood gem, providing great To make it even more special and fresh ingredients for each authentic quality since its opening. It is a delight genuine, chef Farruggio wisely Italian dish such as spaghetti alla and remains true to its motto: “It’s imported the beautiful wood-fired oven carbonara, penne all’arrabbiata, fried where Italians go to eat Italian.” from Naples, as he does with Buffalo calamari, and many more. If you’re in Owner Joe Farruggio was born in Sicily mozzarella, and various other the mood for a pizza, you can choose and moved to the US when he was 17 ingredients that preserve the authentic from almost 20 different types that years old in order to follow his dream Italian taste. Il Canale protects are baked in the restaurant’s wood- of entering into the American food Neapolitan pizza’s heritage as a fired oven. The wine list is a fabulous industry. Specializing in Southern member of Verace Pizza Napoletana ww Georgetown compilation of bottles from Piedmont, dishes, with a focus on Neapolitan fare, Association, which sets the standard Veneto, Tuscany, and Calabria along chef Farruggio brought to the Capital for the perfect Neapolitan pizza. Dig Pinstripes with domestic wines from California. the best of southern Italian fare, with into one of these mouth-watering pies, 1064 Wisconsin Avenue NW Perhaps you’re curious how Sette tantalizing appetizers, like the classic from the classic Margherita to the Del % (202) 625-6500 Osteria got its name; sette in Italian Arancini siciliani, fried rice balls filled Pizzaiolo, with Buffalo mozzarella, ww http://pinstripes.com means “seven” and is superstitiously with mozzarella, meat sauce and green burrata, arugula, bresaola, and grape cuisine Traditional recognized across Italy as being a peas, or the flavor-packed Impepata di tomatoes, and you will want to come ambience Trendy price $$$ lucky number. For a wonderful Italian Cozze, steamed mussels with extra back for more! Also, ask your waiter experience in America’s capital, Sette virgin olive oil, parsley, crushed black for the extensive wine list: the staff is n Pinstripes is not your ordinary Osteria is the place to go. pepper. Or try their homemade pasta, not just friendly, they are also very Italian restaurant. Here, a typical from Scialatielli with Seafood, to knowledgeable about the best pairings mellow atmosphere is replaced by ww Columbia Heights pillowy gnocchi and ravioli filled with and very attentive to your needs--they family entertainment. Upon entering meat deliciousness. All pasta and meat will enhance your whole dining the beautiful brick building alongsi- Maple dishes are equally as delicious and experience. And the setting is beautiful de the Chesapeake and Ohio Canal, 3418 11th Street NW maintain that same fabulous too: bright, modern, and ample. you’ll have the chance to satisfy % (202) 588-7442 Neapolitan quality. Chef Farruggio In other words, Il Canale is a perfect your cravings while challenging your ww www.dc-maple.com knows how to keep his clientele, entry into Washington D.C. Italian friends and family to a game of Boc- cuisine Traditional especially since he brought his skills for dining scene. ambience Cozy ce ball or bowling. With its massive price $$ pizza making to DC. His thin crust pizza menu, private event rooms, heated creates unavoidable feelings of Il Canale outdoor patio, thirst quenching n Nestled in 11th street’s “hip strip,” nostalgia for anyone who has 1065 31st Street NW (Georgetown) cocktails, and modern G-town vibe, Maple adds a splash of Italian culture previously experienced true Italian % (202) 337-4444 this fun “Bistro, Bowling, Bocce” joint to the thriving Columbia Heights pizza. With the options of white, red ww http://ilcanale.com cuisine Regional (Neapolitan) keeps patrons extremely satisfied. neighborhood. Get the night started and stuffed pizzas, everyone will be ambience Trendy The beverage menu is extensive and with a delightful selection of cocktails satisfied. Diners at Il Canale will be able price $$ includes wine, beer, and cocktails. and wines and a tasty appetizer at their Many of the wines you’ll see are pro- trendy wooden bar. Their signature duced in Napa Valley, and at the bar dishes feature the freshest ingredients you’ll find seasonal beer on tap. The and are sure to send your tastebuds lunch and dinner menus offer Italian- on a Mediterranean excursion. Some American classics such as incredible noteworthy menu options include flat bread pizzas, zuppa del giorno, linguine puttanesca, bruschetta with and highly praised jumbo crab cakes. eggplant, and a mouthwatering lamb The alluring cuisine, helpful staff, and ragù with tagliatelle. These succulent lively atmosphere create a sophisti- entrees will keep you coming back for cated experience that is absolutely more. On the weekend be sure to stop worth every penny. by for brunch. The egg and cheese panini—accompanied by a buy one, get ww Dupont Circle one free Mimosa or Bloody Mary—is sure to cure a bad case of the weekend Sette Osteria “brunchies.” With the floor to ceiling 1666 Connecticut Avenue NW windows and refined decor, Maple % (202) 483-3070 provides a refreshing environment. www.i-Italy.org Spring 2017 | i-Italy NY | 81 Italy in the City Left: Luigi Diotaiuti. Right: Scenes from Luigi’s childhood dining out in his family farm washington

ww Meet the Chef The American Dream of Luigi Diotaiuti

Born and raised in Lagonegro, a by Ottorino Cappelli ting the peppers I said, “Mom I was making my own fettuccini for you!” Growing up on a farm, little village in the South of Italy, You were born in the little southern Ital- the only things we bought were sugar, coffee, and Chef Luigi came to America by wwian town of Lagonegro, in the Basilicata salt. We grew or made everything else. region. What do you remember of the last day chance and settled in Washington, in your hometown before emigrating? And You studied at the culinary institute in D.C. at a time when the city was what’s the first thing you remember about Maratea and then worked in Italy and else- America? where in Europe, but you said you came hardly an exciting place to work I remember particularly that mom and dad to America by chance. How did you get to for a restaurateur. “When I saw brought me to Sapri to take the train, and it Washington? was probably the only time they actually drove I think Washington picked me. People would call what this city’s restaurants were me anywhere. It was so beautiful and spontane- to ask me to work with them. Because once you offering, I realized there was so ous, it was a beautiful day. It was March 1989. reach a certain level, the work will call you. During I don‘t feel sorry because I left, but I feel more that time, the late 1980s, someone in Washington much more I could do,” Luigi tells for Basilicata now. I think I do more for the re- called looking for a chef, asking me to find some- us. And as a matter of fact, he did! gion now than if I were still there. It’s my goal one. No chef wanted to come and work in the US to promote Basilicata all over the world. This is then, and neither did I. The hot place was Italy, very important to me. I started a nonprofit orga- then Spain, France, Switzerland, London. Today, nization back home called Basilicata: A Way of everyone wants to come to the United States. My Living to find the old traditions, the things about contact never could find a chef, and two weeks Basilicata the world should know, and protect later asked me to come over. Six months later I them for a new generation. was here. Washington was really shocking because I did not know the language, and nobody You are very well known chef. Did you dream knew that I was coming. This interview is part of the TV of being one as a child? series ‘Italian Leadership in I don’t know about a dream, but I do know I When did you decide to open your own America,’ a co-production of i-Italy always wanted to help my mom and on one oc- restaurant? and the National Italian American casion I was cutting the peppers trying to imitate When I saw what Washington restaurants were Foundation her and how she made fettuccine. As I was cut- offering, I realized there was so much more I

82 | i-Italy NY | Spring 2017 www.i-Italy.org Four signature dishes from Luigi’s Al Tiramisù kitchen. Bottom: Luigi with chef and 2014 P St NW author Amy Riolo, who collaborated on % (202) 467-4466 Luigi’s first cookbook. ww www.altiramisu.com could do. I was going to school to learn English, and I told myself that if there were going to be survivors in those tough times, I would be one. I was going to make it! I realized, you know, there washington was such a need for good food, and that I should see if I could do better. I promised myself that if could not open my own business in five years, I would go back to Italy. I was able to open Al Tiramisu in three and a half years.

Why did you call it Al Tiramisu? Tiramisu wasn’t a famous dessert then. I wanted a positive name for my restaurant. I debated between Girasole, which means sun- flower, and Tiramisu, since they are both positive and fun. Tiramisu means cheer me up. I think the atmosphere of Al Tiramisu is a com- Americans about la cucina italiana? started a new direction that I am a big fan of. It plete package. It’s small, only eighteen tables, a Absolutely! I remember the days when people will inspire more young people with a different classic, elegant trattoria where locals go because would ask what rucola was, or fennel. In the approach, and get them closer to the National it’s a good atmosphere with serious food. That’s beginning I would spend more time in the din- Italian American Foundation. I think he is do- what I created in DC. When you walk in, you feel ing room presenting our special products, like ing a great job. like you are in Italy-- the music, the color, the sardines. I remember when branzino and orata decor, and most important, the food. Everybody would come from Italy only on Tuesday. Now, When you retire will you go back to Italy and works to make sure the food is perfect, fresh, it‘s seven days a week. In the last ten years, open a restaurant? tasty, and kind of like a hug. That’s our secret. we have been hit by a tsunami of food, a food Oh well, I’ll go back for sure, but I don’t know revolution. about opening a restaurant! How did you end up in the American Chef Corps of the White House? You are well known and loved in the Italian Let us end our conversation with a very deli- The group was created by Hillary Clinton when American community in Washington. How cate question for a chef—What is your favor- she was Secretary of State to use food for di- did you meet the community at NIAF? ite Italian dish? plomacy. As we say, at the table you ever get Well, wherever there is Italy, wherever there That’s a good question because I have a problem: old, and you never fight. I believe the Corps has is my Basilicata, I am at the front of the line. I like all kinds of food, and it shows! But how about eighty five chefs all over the US right now. This is one of the great associations of Italian can I not like pasta? In particular I like pasta e I feel honored and proud, because I think I am Americans and I am proud to be a member. I fagioli, homemade, because it’s one of my oldest the only native Italian member. support a lot of NIAF‘s events, like the gala. food memories. Next to our fireplace was a ter- I have done great events in the past, includ- racotta pot full of beans that would cook all day, After all these years in Washington, do you ing one to promote the culture, cuisine, and and when I came home hungry from school, I think you’ve contributed to the education of wine of Calabria. I think that John Viola has would take bread and dip it inside. ww

ww Al Tiramisù: The Book A Cross-Cultural Culinary Journey from Basilicata to Washington, D.C.

Chef Luigi published The Al Tiramisu Restaurant clients. Chef Luigi then leads a culinary tour back Cookbook in December 2013. Co-written with to his homeland of Basilicata, Italy (where he was award-winning author Amy Riolo, this unique recently awarded The Ambassador of Basilicata’s collection of more than 100 mouthwatering Cuisine in the World by The Federation of Italian recipes reveals the history of Cooks) and shares secrets from some of the Al Tiramisu, Washington, DC’s finest dining establishments around the globe “most authentic” Italian where he began his career. The final chapter restaurant, as well as the life outlines the chef’s life in America and includes story of Chef/Owner Luigi recipes that he served at the James Beard Diotaiuti. The book welcomes Foundation and in cross-cultural culinary venues readers to Al Tiramisu - on both sides of the Atlantic. Each beloved recipe sharing memories and represents Al Tiramisu’s “elevated” Italian favorite dishes of both cooking style and features an Italian cooking tip celebrity diners and cherished and a wine pairing. www.i-Italy.org Spring 2017 | i-Italy NY | 83 Italy in the City Q&A during the event “Meet the New Italian Scientists of New York.” OVERVIEW Below: Consul General Francesco Genuardi.

ww Francesco Genuardi, Consul General of Italy in New York new york Networking Italophiles in the Tri-State Area

Traditionally in this area there is a large population of Italophiles— people with a stated interest in all things Italian. One of the missions of the Consulate General is to turn this wide and diverse population of Italophiles into a well-connected community.

Consul General Francesco Genuardi over- to achieve. All of the offices involved understand wwsees the Tri-state area—the states of New the added value of teamwork.” York, New Jersey, and Connecticut. One of his fundamental jobs is to work in conjunction with The Three “Italian” Communities of NY the Italian Embassy in Washington to support Naturally, this system’s promotional activities Italy’s cultural and commercial presence in the cater to all Americans, though just as naturally, area they cater primarily to Italophiles—people with a stated interest in all things Italian such as art, Sistema Italia as Teamwork culture, food, fashion and lifestyle, as well as in The Consulate doesn’t carry out its job alone. On our achievements in the fields of industry, sci- the contrary, it is flanked by a host of institutions entific research, and medicine. That population that comprise what is known as the “Sistema Ita- is particularly large in the Tri-State area for two lia,” which include the Italian Cultural Institute reasons, explains Genuardi: first, the presence of (IIC), the Italian Trade Commission (ICE), the one of the largest Italian-American communities Government Tourist Board (ENIT), as well as the and second, the constant arrival of young Ital- also offers its own program of events with this Italia-America Chamber of Commerce and, last ians, a population that continues to grow. (Today very variety in mind. but not least, Banca d’Italia. there are roughly 90,000 Italian citizens residing For example, the Meet the New Italians of “In conjunction with the Italian Embassy of in this area.) “Italy has always had a particularly New York series caters to the new generation of Washington, we are responsible for the Sistema vibrant presence here. It is a cornerstone of New Italian immigrants. The monthly series invites Italia in New York,” says Genuardi, “We coordi- York life, whether we’re talking about culture, leading testimonials of the Italian community to nate the activities of all its entities in the area science, economics, or retail. And today Italian talk about their professional success in the scienc- under our jurisdiction.” This coordinating role immigration is being enriched by all of these new es, food industry, arts, journalism and medicine, is something that Mr. Genuardi takes very seri- presences.” to mention just a few fields. “The series has been ously because, he says, “We’re convinced that only One of the missions of the Consulate General a hit,” beams Genuardi. “I inherited the series through teamwork can we achieve what we hope of Italy is to turn this wide and diverse Italophile from my predecessor, Natalia Quintavalle, with population into a community. That task is of pri- the help of the whole consulate team, and it really mary importance to the Consul General. “We try works well. The title may be in English, but the to energize these various groups with initiatives series is geared to the young Italian community and events aimed at keeping the communities here in New York. It’s a chance for people to share united and increasingly expanding the commu- their stories and it also has practical benefits, like nity of lovers of Italy who reside in New York. a mentorship. It’s an effective way of introducing To that end, there are also different forms of young people to our work, opening our doors, and reaching out to those communities. Each group transforming the Consulate into a place where has different communication needs even if the people gather and exchange information useful message—to promote what makes the country for their professional careers.” great—is the same.” “For the American public at large,” continues Genuardi, “the Consulate launched a series of Two Series Sponsored by the Consulate events called New York Loves Italy. The series In fact, besides organizing activities with other is centered around leading members of the New institutions in the Italian System—the cultural York community whose lives, educations and pro- activities are described by director of ICI, Gior- fessions have been profoundly influenced by Ital- gio Van Straten in the next article—the Consulate ian culture—and who, in turn, have influenced

84 | i-Italy | Spring 2017 www.i-Italy.org IIC Director Giorgio Van Straten. Bottom, left: Lucio Fontana, Concetto spaziale, on view at the exhibit European Art at the Time of the Treaties of Rome. the professional and personal lives of many im- ww Giorgio Van Straten, Director of the Italian Cultural Institute portant New Yorkers.” The first event in the series, new york “Digital Challenges Between Tradition and Inno- vation,” took place last fall and was a one-on-one interview between Italian journalist and Princ- Italian Culture in NYC eton University professor Gianni Riotta and Chief Digital Officer of New York City Sreenath ‘Sree’ A wave of movies, art, music, and lectures as well as the biggest Sreenivasan. The event planned for late spring will be dedicated to art with Ronald Lauder. “Af- event of the season—European Art at the Time of the Treaties of ter that,” says Genuardi, “we’ll be co-hosting an Rome. The exhibit aims to show that the road to European integration event with the New Yorker to honor translation star Ann Goldstein, as well as other events, before wasn’t paved by politicians alone, but also by men of culture. celebrating the Festa della Repubblica on June 2.” We reached out to the head of the Italian The Importance of Communication wwCultural Institute Giorgio Van Straten to The success of these events partially depends on get a sense of what major events IIC has planned the giant communications job undertaken by the for the spring season. Consulate General working in tandem with local media organizations—groups fundamental Italo Calvino’s Six Memos for spreading the word about all of the events After kicking off 2017 with groundbreaking connected to Italian culture in New York. “In the cultural events, the Italian Cultural Institute world of 2017, communication is essential,” says continues to have a packed calendar. Director Genuardi. “We’ve been very happy with the active Giorgio Van Straten singles out a series of lectures presence of various English and Italian-language he organized with Giovanna Calvino to mark media outlets operating to cover what’s happen- the release of a new English translation of Italo ing in Italy and with Italians in New York.” Calvino’s Six Memos for the Next Millennium. On our way out, Genuardi throws in a kind “The first three lectures have already taken place bourg. All of these works in the spirit of European word about our own initiative: “We really appre- around New York. They saw the participation integration were made between the mid 1950s ciate the work of i-Italy a lot. It’s a very particu- of important figures like Paola Antonelli, senior and the early 1960s. Italy will be represented by lar and innovative platform that reaches a large curator for the Museum of Modern Art’s Depart- paintings by Lucio Fontana and Carla Accardi, audience of Italy lovers in New York. You do an ment of Architecture and Design, and Jonathan Germany by Otto Piene and Heinz Mack, France excellent job keeping up with all of the events Lethem, writer and winner of the National Book by Jean Debuffet and Yves Klein, and so forth.” and following all of the thematic threads that run Critics Circle Award for Fiction. The next lecture High Representative of the European Union through Italy in New York. And your current ef- will be held on June 14 at Albertine, and the last for Foreign Affairs and Security Policy, Federica forts to take your project national is a sign of is scheduled to take place at a bookshop, though Mogherini, and Secretary-General of the United the importance and success of the work you’re we are still finalizing a guest list and the date.” Nations, António Guterres, will attend the pri- doing.” ww The month of May will continue to see a wave vate opening. The show is made possible by the of movies, art, and music. At the European film collaboration of each country’s cultural institute: festival Panorama Europe, the Italian film to be the Consulate Generals of Germany, Luxembourg screened is “La Stoffa Dei Sogni” (The Stuff of and the Netherlands; the Cultural Services of Dreams) by director Gianfranco Cabiddu, win- the French Embassy; the General Delegation of ner of multiple David di Donatello prizes, and the Government of Flanders; and the European on May 4 the Italian Cultural Institute will host Union Delegation to the United Nations, which a concert by Maurizio Pollini, one of the world’s has co-organized the show.” greatest pianists. Festa della Repubblica and Beyond Celebrating the Treaties of Rome “On June 2 we will once again be celebrating “Without a doubt,” says Van Straten, “our big- the Festa della Repubblica. As we do every year, gest event is European Art at the Time of the Trea- we will be collaborating with the Consulate Gen- ties of Rome: Informel, Abstraction, Zero, Around eral of Italy to organize a series of events and jazz 1957 (May 9–June 12), an exhibition curated by concerts. We certainly plan on being present for Francesco Guzzetti that celebrates the 60th anni- Open Roads: New Italian Cinema at Lincoln Cen- versary of the signing of the Treaty of Rome. The ter. In our effort to support contemporary young exhibit aims to show that the road to European artists, the concluding events for the Premio New integration wasn’t paved by politicians alone, but York 2016-2017 will take place sometime between also by men of culture. That message will be con- late June and July. The two artists awarded resi- veyed by visual art. We will be exhibiting works dencies this year are Danilo Correale and Gian from all the founding countries of the European Maria Tosatti. Both artists will speak about their Union and the signers of its treaties: Italy, France, experiences and the works they made during their Germany, the Netherlands, Belgium, and Luxem- residencies.” ww www.i-Italy.org Spring 2017 | i-Italy | 85 Italy in the City William Papaleo, Workers in Naples. Below: Sandro Veronesi. EVENTS

Daily Calendar is not revealed at the end. Veronesi ww Until August 31 at the Calandra Institute presents its text to the audience in all new york its vibrant contemporaneity. Orga- Breaking Walls: An Emigrant/Immigrant May 2 nized by the Italian Cultural Institute in collaboration with In Scena! Italian Journey Through Southern Italy Primi al Cinema: La Theater Festival. Stoffa Dei Sogni 6:00 pm May 8 Casa Italiana Zerilli-Marimò, NYU 24 West 12th Street Concert: New York Debut ww casaitaliananyu.org of the 26th IBLA Grand Prize Winners n This screening is part of Primi al 6:00 pm Cinema, a new Casa Italiana series Casa Italiana Zerilli-Marimò, NYU dedicated to debut films, American 24 West 12th Street and New York premieres, and other ww casaitaliananyu.org cinematographic novelties from and about Italy. Loosely adapted from n The IBLA Grand Prize International Eduardo De Filippo’s Arte della com- Music Competition has become one of media and translation of Shakespe- the world’s cultural treasures. Held are’s The Tempest. Members of the each year in Sicily in the charming Camorra on the run and actors see- Baroque city of Ragusa-Ibla, this com- king authority meet after a shipwreck petition has proven to be a consistent William Papaleo is an Ameri- Breaking Walls. An emigrant/ on an island-prison. The theatre turns world-class showcase for musical can artist who has lived and immigrant journey through Southern into a free zone where everyone may talent of the highest order. The worked in Italy for over 20 Italy: Paintings and Ceramics by not be able to recover their social role competition’s founder, Dr. Salvatore years. His paintings have been William Papaleo but for sure their humanity. Moltisanti, a pianist, has created an exhibited in museums and gal- John D. Calandra Italian American Institute atmosphere that encourages open- leries in Europe and the United 25 West 43rd Street May 2 ness to all forms of music, allowing States. He has received various ww qcpages.qc.cuny.edu/calandra presentations of all musical styles awards in international and ju- Sandro Veronesi: as well as instruments, and creating ried shows in Italy and America. Presently he is being represented by Wohlfarth Non dirlo/Don’t Tell a place where the ideas of talented Galleries in Washington D.C. and Massachusetts. In the past few years, he has 7:00 pm people can be nurtured in a spirit of collaborated with The Royal College of Art of London and The University HDM In Scena! Italian Theater Festival international respect. of Stuttgart, Germany during a series of international painting workshops for Cherry Lane Theater European college students. “Over twenty years ago, William Papaleo moved 38 Commerce Street May 10 to Naples to practice the art he had learned in the U.S. A third-generation U.S. ww inscenany.com American with ancestors from Italy, Papaleo is diﬀerent from most Italian AdDRESSing Style: American artists who use Italy to set up a sense of the past and reconnect to n Non dirlo/Don’t Tell - The Gospel Fashioning the Ballet. A it through travel. Their art, more often than not focuses on the family and their According to Marco, by Sandro Vero- Conversation with Marco Pelle own reactions to retiring to the home of their ancestors. What you find in Pa- nesi, is a monologue inspired by the 6:30 pm paleo’s art is something new, something all other Italian Americans have not order that Jesus gives the faithful fol- Casa Italiana Zerilli-Marimò, NYU dealt with, and that is the role of the immigrant in today’s Italy. It is through lowing his every miracle. The Gospel 24 West 12th Street art like this work, that we can we reach beyond the real, and sometimes we of Mark is the Gospel of action, it’s ww casaitaliananyu.org even achieve the impossible,” said Professor Fred Gardaphe, distinguished Pro- the first, the shortest, the most impe- fessor of English and Italian American Studies at Queens College/CUNY and netrable, the one in which the secret n Marco Pelle in conversation the John D. Calandra Italian American Institute. with Grazia d’Annunzio (US Special Projects Editor, Vogue Italia). What is the role of the costume in a dance May 12 Children’s Chorus. A series of guests performance? How eye-catching (Sadness, Joy, Fear, Courage, Rage and comfortable should a tutu or Concert: Le Passioni and Kindness) visit the anima, a pa- a leotard be? When and why did Dell’Anima (US Premiere) tient host who graciously welcomes fashion - and art - become involved 6:30 pm anyone who visits her. The single pas- with the ballet? Internationally Casa Italiana Zerilli-Marimò, NYU sions are expressed through the con- renowned choreographer Marco 24 West 12th Street versation between soul and guest: Pelle will talk about all of the above, ww casaitaliananyu.org Kindness showers the soul with share his own experience (he is also flatteries; Courage invites the soul a costume designer), and reveal n A musical story inspired by the to follow him while he accomplishes the best-kept “behind-the-scenes” human emotions and sung in Italian a whole series of terrifyingly heroic secrets. performed by the New York City tasks.

86 | i-Italy | Spring 2017 www.i-Italy.org Top: Maestro Maurizio Pollini. Left center: Paolo Bignami. Bottom right: Antonio Monda.

May 15 He is particularly renowned for his innovative concert programs which new york Mario Fratti Award champion works by contemporary 6:00 pm composers and contrasts these with Italian Cultural Institute those of the classical and romantic 686 Park Avenue eras. The eventis part of the “Italian ww iicnewyork.esteri.it/iic_newyork Musicians in New York” series organized by the Italian Cultural Institute of n Award ceremony and reading of New York. the play winner of the fourth edition of the Mario Fratti Award: Paolo May 25 Bignami’s Il paese delle facce gonfie (The Country of the Swollen Faces). Managers: From Italy to Both the Author and Mario Fratti will Top Global Businesses: attend the ceremony. It is the story Mauro Porcini in Conversation of disregarded Health and Safety May 17 the John Bartlow Martin Award for with Journalist Maria Teresa and a rising voice in denouncing Public Interest Magazine Journalism Cometto those facts. The text is structured William Finnegan and twice been a National Magazine 6:00 pm as a monologue about tragic events, Reads Elena Ferrante Award finalist. Italian Cultural Institute portrayed with heart-breaking 6:00 pm 686 Park Avenue lyricism, aiming at highlighting the Italian Cultural Institute May 24 ww iicnewyork.esteri.it/iic_newyork unswerving love for life displayed by 686 Park Avenue the underdog. ww iicnewyork.esteri.it/iic_newyork Maurizio Pollini in n The last encounter of the series Conversation with Harvey focused on “the excellence of Italian n On the occasion of the thirtieth Sachs human capital and personal success anniversary of Salone del Libro 6:00 pm stories” is dedicated to Mauro di Torino/Turin International Book Italian Cultural Institute Porcini, Chief Design Officer of Fair journalist and writer William 686 Park Avenue Pepsico, Inc. who will be in conver- Finnegan will read and comment ww iicnewyork.esteri.it/iic_newyork sation with Maria Teresa Cometto. selected texts by Elena Ferrante. n In a career spanning nearly 60 Mauro Porcini has been Chief Design Finnegan has been a contributor years Maurizio Pollini is one of the Officer of Pepsico, Inc. since June to The New Yorker since 1984 and great piano legends. He has a broad 2012, and has collaborated with a a staff writer since 1987. Repor- repertoire, ranging from Bach to broad variety of renowned external ting from Africa, Central America, contemporary composers and has partners. He worked with Pepsico’s South America, Europe, the Balkans, recorded works from the classical, business and R&D leaders to evolve and Australia, as well as from the romantic and contemporary reper- and nurture the corporation’s de- United States, he has twice received toire to worldwide critical acclaim. sign culture. May 15 ww May 3 & 5 Different Venues Venice: A Provocative Paradox “Films of My Life.” Antonio Monda’s 8:00 pm National Arts Club Le Conversazioni in New York City 15 Gramercy Park South Lies. This is the theme of the literary screening of last year’s documenta- n The participants are all contribu- and cultural festival Le Conversazio- ry. The day after, May 4th, the tors to the volume Dream of Venice ni, conceived by Antonio Monda festival continues at the Morgan Architecture (2016, Bella Figura (writer, film director, and professor Library & Museum. To celebrate the Publications). The book is second in at New York University) and Davide relationship between art, literature, a series that has been developed by Azzolini. Every year the festival takes and cinema, I am bringing together JoAnn Locktov to celebrate Venice as place between New York, Rome, Jay McInerney (author of Bright a contemporary living city. Modera- Capri, and Bogotá. Le Conversazioni Lights, Big City and Bright, Precious tor: Louise Braverman, FAIA. Panel: features a series of interviews with Days) and artist Francesco Clemente. the many guests who will participate Cynthia Davidson, James Biber, FAIA, people who are important figures in Our conversation will be based on in Le Conversazioni, we were only Max Levy, FAIA. Louise Braverman, international culture. “The American the films that inspired their lives and able to extract one name — Mary FAIA, is an award-winning New York debut will occur on May 3 at Casa their work.” The festival will then Karr—the writer of The Liars Club. based architect who has been invited Italiana Zerilli-Marimò,” Antonio move to Rome for June 12th, 13th, “We hope people have fun with and to exhibit at the Venice Architecture Monda tells us.”We will present the and 14th. It will then continue in Capri reflect on the theme chosen for this Biennale in 2012, 2014, and 2016. Festival, the guests, and the from June 10th to July 9th. Despite edition,” Monda concluded. www.i-Italy.org Spring 2017 | i-Italy | 87 Italy in the City Clockwise: Paolo Troilo, Hand-drawn hand. Massimo Vitali, Carcavelos Pier. EVENTS Giorgio De Chirico, Le muse inquietanti. Lucio Fontana, Concetto spaziale.

June 2 by Kairos Italy Theater. This edition of In Scena! features shows about new york Italian National Day - true stories of immigration (to and Festa della Repubblica from Italy), the aftermath of WWII, Various locations discrimination of LGTB people under 686 Park Avenue the Nazi regime, among others. ww consnewyork.esteri.itk May 9 - June 12 n All over the world, the Italian diplomatic missions celebrate La European Art at the Festa della Repubblica on June 2nd Time of the Treaties of with the Italian community and Rome - Informel, Abstraction, the local authorities. For several Zero, around 1957 years the Italian institutions in Italian Cultural Institute May 25 New York have decided to celebra- 686 Park Avenue Until June 17 te the national day in the buildings ww iicnewyork.esteri.it/iic_newyork Opening Exhibition: 8 in that house them, which represent Massimo Vitali: the Name of the Father a point of reference not only for n The exhibition, curated by Disturbed Coastal by Paolo Troilo, curated by resident and passing Italians, but Francesco Guzzetti, post-doctoral System Luca Beatrice also for all the New Yorkers who research fellow in Modern and Benrubi Gallery 6:00 pm love Italy Contemporary Art at the eminent 521 West 26th Street Consulate General of Italy Scuola Normale Superiore in Pisa, ww benrubigallery.com 686 Park Avenue celebrates the 60th anniversary of ww consnewyork.esteri.it Ongoing Events the Treaties of Rome. It shows how n Massimo Vitali started as a pho- culture and art was already mirro- tojournalist in the 1970s, but at the n Eight works of a unique young May 1-15 ring the cohesion and bond that the beginning of the 80s a growing mi- Italian artist. Paolo troilo was born Treaties established among countri- strust in the belief that photography in Taranto in 1972 from Antonio and In Scena! Italian Theater es at that time. In fact, European had an absolute capacity to repro- Lucia Troilo. He studied Architecture Festival NY art in the postwar years and during duce the subtleties of reality led and Modern Literature at Florence The Met Fifth Avenue in Gallery 852 the 1950s featured similar con- to a change in his career path. He University, then in Rome at the Various Locations cerns, representing the destruction began working as a movie camera European Institute of Design. From ww inscenany.com of the war and conceiving new operator, before beginning a fine-art 1997 to 2009 he worked for several forms of expression in painting and practice in 1995. His series of Italian international advertising agencies n Kairos Italy Theater (KIT), the pre- sculpture. beach panoramas began in the (Saatchi & Saatchi, Arnold Worldwi- eminent Italian theater company in light of drastic political changes in de) as Art Director first, then as New York, presents the 5th annual June 2-4 Italy. Emphatically titled “Disturbed Creative Director. He won the most In Scena! Italian Theater Festival Coastal Systems,” Vitali’s supersize prestigious international awards in NY. This 15-day festival will offer 7 Italian Contemporary snapshot are blown up big (they re- the industry, and in 2007 he was fully-staged productions from Italy, Dance and Art Event in ally have to be seen in person) and nominated by the ADCI best Italian special events, readings, among New York City were shot at three carefully chosen creative together with Alessandro other events and activities. All are Baruch Performing Arts Center locations, each popular with holi- Sabini. presented in Italian and English or 55 Lexington Avenue daymakers, but equally threatening with English supertitles, curated ww iidaconyc.com in appearance. May 31 n IDACO (Italian DAnce COnnection) Italian Contemporary is a platform for Italian artists Dance and Art Event in visiting and living in New York, and NYC for New York artist who want to 6:00 pm take part in a dialogue with Italian Italian Cultural Institute culture, to explore and share their 686 Park Avenue unique paths through movement ww iicnewyork.esteri.it/iic_newyork and choreographic language, as well as visual arts. IDACO nyc wants to n Program presentation /Video create space for new collaborations screening /Site specifics of IDACO and offer a supportive, inspiring, (Italian DAnce COnnection) fESTIVAL. creative environment for dancers, A wide variety of artistic styles movers, performance artists, video await audiences with over twenty- artists, musicians, and in general five dance companies, artists and creative people interested in the filmmakers to participate. “art of movement.”

88 | i-Italy | Spring 2017 www.i-Italy.org Giacomo Caneva, Carlotta Cortudino(c.a. 1852). Carol Rama at work. Photo: Roberto Best Italian events in New York City Goffi © Archivio Carol Rama

can be envisioned collaboratively. ww Until Septembert 10 at the New Museum Marinella Senatore currently Lives new york in Paris and London. “Antibodies:” 150 paintings, objects, and Until August 13 works on paper by Carol Rama

Paradise Of Exiles: An Exhibit of Early Photography in Italy The Met Fifth Avenue (Gallery 852) 1000 Fifth Avenue ww metmuseum.org

n This exhibition focuses on Italy’s Until June 24 importance as a center of exchange and experimentation during Giulio Paolini and the first three decades of photo- Giorgio de Chirico graphy’s history—from 1839, the CIMA - Center for Italian Modern Art year of its invention, to 1871, the 421 Broome Street, 4th floor year Italy became a unified nation. ww italianmodernart.org Paradise of Exiles highlights the little-known contribution of Italian n CIMA presents an exhibition photographers to the development exploring the relationship between of the new medium through some New Museum one of Italy’s greatest living artists, 35 photographs and albums drawn 235 Bowery Giulio Paolini (b. 1940), and one of from The Met collection, along with ww newmuseum.org its greatest modern masters, the 11 loans, including rare daguerre- Metaphysical painter Giorgio de Chi- otypes and photographs related “Carol Rama: rico (1888–1978). Paolini has often to the Risorgimento, the period of Antibodies” is the expressed his admiration for de modern Italian unification. first New York Chirico, hailing him as an “illustrious museum survey of model” and incorporating numerous Until August 20 the work of the references to the artist in his own Italian artist and the photographs, sculptures, and dra- Carlo Zinelli’s First largest presentation wings throughout the course of his Monographic Museum of her work in the career. it also represents the first Exhibition in the United States US to date. While time that CIMA closely examines The American Folk Art Museum Rama (1918 – 25 issues of post-war Italian art. 2 Lincoln Sq., Columbus Avenue September 2015) ww folkartmuseum.org has been largely overlooked in contemporary art discourses, her work has Until July 30 proven prescient and influential for many artists working today, attaining n The first monographic museum cult status and attracting renewed interest in recent years. Rama’s Marinella Senatore: exhibition in the US of the work exhibition at the New Museum will bring together more than 150 of her Piazza Universale/ of Carlo Zinelli. Titled Carlo Zinelli paintings, objects, and works on paper, highlighting her consistent Social States (1916-1974), this survey presenta- fascination with the representation of the body. Seen together, these works Queens Museum tion brings together fifty-five art- present a rare opportunity to examine the ways in which Rama’s fantastical Flushing Meadows Corona Park works – often double-sided – from anatomies opposed the political ideology of her time and continue to speak ww queensmuseum.org/ private collections and museums to ideas of desire, sacrifice, repression, and liberation. “Carol Rama: including the American Folk Art Mu- Antibodies” celebrates the independence and eccentricity of this legendary n The exhibition, curated by Matteo seum, Collection de l’Art Brut, Lau- artist whose work spanned half a century of contemporary art history and Lucchetti, presents a range of sanne, Switzerland, the Fondazione anticipated debates on sexuality, gender, and representation. Encompassing important recent projects created Culturale Carlo Zinelli, Verona, and her entire career, the exhibition traces the development from her early in Spain, France, Italy and the US the collection of Audrey B. Heckler, erotic, harrowing depictions of “bodies without organs” through later works between 2009 and today. Piazza New York. that invoke innards, fluids, and limbs—a miniature theater of cruelty in which universale—“the universal squa- metaphors of contagion and madness counteract every accepted norm. The re”—refers to the exquisitely Italian exhibition is curated by Helga Christoffersen, Assistant Curator, and concept of the piazza, a public Massimiliano Gioni, Edlis Neeson Artistic Director, and is accompanied by a space par excellence where diffe- i-ItalyTV fully illustrated publication, including an essay by Sarah Lehrer-Graiwer, a rent communities meet, and as an Sunday 1 pm previously unpublished interview between the artist and Lea Vergine, a embodiment of an ideal, universal on Ch25 visual essay of photographs taken in Rama’s home and studio by artist Danh space where future communities Vo, and a series of quotations from the artist. www.i-Italy.org Spring 2017 | i-Italy | 89 Italy in the City dining out

ww A consolidated Italian presence in Williamsburg new york When Dining Rhymes With Entertaining

More than just a restaurant, Fabbrica is a “factory” of ideas that puts a modern twist on traditional Italian gastronomy, all in a space that is rich in events–from live concerts to art and poetry.

by Tommaso Cartia Acqua near Wall Street. Beginning as a fun adventure with the goal of offering the Ameri- “I wanted to eat how people eat in Italy,” can public traditional Italian cuisine, the res- wwAlberto Baudo told us when we asked him taurant became a great success and launched why an accomplished journalist, writer, director, Baudo into the world of food. and producer decided, at a certain point in his life, to dive into New York’s Italian dining scene. The Opening of Fabbrica After arriving in the Big Apple twenty years With this important experience as his base, ago as a correspondent for RAI (Italy’s nation- the newborn restaurateur then opened Fabbrica al public broadcasting company), the Roman in Williamsburg, near the waterfront, which is ww Alberto always stayed journalist began to feel nostalgia for home, also the neighborhood to which he later moved. Italian cuisine, and typical Italian products. He “Five years ago, this area wasn’t very alive. It was true to his philosophy of realized that there are tons of Italian restau- an industrial area that subsequently became res- rants in New York, but not many that are truly idential thanks to restoration work conducted by offering purely traditional authentic. To fill this void, he decided to open former Mayor Michael Bloomberg’s administration. The area was full of factories (fabbrica in cuisine. However, he isn’t Italian), so I chose the name as an homage to the neighborhood’s history.” afraid to introduce some Modern Italian Style culinary experiments to Fabbrica grew with the neighborhood, which today is very alive, dynamic, and full of artists his menu. and musicians. Alberto always stayed true to his philosophy of offering purely traditional and lemon. The pistachio is made into flour and cuisine, from Roman fare like Cacio e Pepe and mixed with lemon juice and lemon rinds in or- Carbonara to other recipes from Italy’s various der to form a sauce. Then mashed pistachio is regions. However, just as art and music change added on top. This fresh, summer recipe is a and evolve, so does Italian cooking. Thus, the best seller among the restaurant’s clients, and restaurateur wasn’t afraid to introduce some cu- it’s served all year thanks to its popularity. linary experiments to his menu, proposing some variations to some of the most typical dishes: Excellent Service “We have fusion cuisine for a clientele that is Fabbrica has truly become a point of refer- young and fresh. It’s the “Modern Italian” food ence and a standard for those who are looking wave that caters to New York’s new taste prefer- for a comprehensive Italian experience in New ences, which are greener and healthier. When York. Their entire food selection, everything cooking, we’re using more organic and macro- from their cappuccinos and brioche in the morn- biotic products.” ing to their traditional lunches and dinners, One example is the famous Tuscan dish Pici knows how to make clients happy, even the most all’aglione. I pici is a type of handmade pas- hard to please who love trying new dishes. The ta that is similar to spaghetti but thicker. It’s excellent staff and service pamper diners and traditionally prepared with tomato sauce and make them feel at home. In fact, the restaurant garlic. Fabbrica’s spin on the dish presents an was recently awarded by the Consul General of innovative matching of ingredients: pistachio Italy with the prestigious Targa della Repubblica

90 | i-Italy | Spring 2017 www.i-Italy.org Left: Fabbrica opening-up to Spring. Alberto Baudo’s Bottom: Alberto Baudo outside Fabbrica. This page: Matt Loftice story on i-ItalyTV working at Recycled Brooklyn.

ww Recycling Brooklyn in Red Hook From Restaurateur to new york Entrepreneur

Alberto Baudo is much more than a simple restaurateur: he is a broad-minded entrepreneur with multiple interests. It’s plain to see with the care that he puts into every single detail of his restaurant “Fabbrica.” This attention to detail includes the furniture that he selected for the restaurant, which is in line with Brooklyn’s trendy Industrial style. When the Williamsburg restaurateur came into contact with brothers Matthew and Steven Loftice who were making furniture out of reclaimed wood, he was fascinated by the fact that the duo was giving new life to old material. That kind of rustic, raw, and minimal style was perfect for the industrial interior design of his restaurant. So Alberto first hired them to build large mirrors for Fabbrica, and later on, upon receiving the completed mirrors, he was so impressed by the phenomenal quality of the finished product that he wanted to help the brothers market their products at the right price. Italiana Ospitalità ed Eccellenza—a plaque for Matthew and Steven started small, as local top-notch hospitality. artisans, and Alberto helped them see the potential of their business. From this friendship emerged The New Factory both a great partnership and the company Recycled With Fabbrica, thanks to enterprising spirit Brooklyn. The Loftice Brothers and Baudo share of Alberto Baudo, the surprises never stop com- the motto “reduce, reuse and recycle.” Their ing. The building that houses the restaurant is furniture design and home goods business has very large and has that typical Brooklyn indus- flourished into an established enterprise with an trial style. Thanks to a space that is already the- 8000 sq. ft. workshop located in Red Hook, ten atrical in itself, the place has always lent itself fabricators, and an ever-expanding product line. RB to hosting artistic events and musical perfor- provides furniture for apartments, restaurants, and mances. However, starting on April 7th of this hotels by using sustainably-sourced materials year, the restaurant is launching a new project including floor beams, recycled iron, and, of that will be even more event-focused and have course, course wood. a richer calendar. Baudo thought of calling this new initiative “The Factory,” which reminds us a bit of Andy Warhol’s famous studio in New York that hosted great artists and celebrities of ‘60s. Fabbrica’s new program is in line with that spirit, and it will include evenings full of music, poetry, and videographic performances. In an attempt to highlight the theatrical aspect of the space, Alberto installed red velvet curtains and new set designs. But the restaurateur has yet another great surprise in store for his clients, and he gave us a preview: “Starting on April 7th 2017, we will begin ‘The Factory’ evenings. Fabbrica is getting a new soul in its body. These new musical evenings will be organized by an exceptional artistic director–Andy Rourke–the historic bassist from the British band The Smiths. Together with Andy, we will offer jazz, alternative rock, and Brazilian music. We will have regular house bands, and we’ll also have special guests.” ww www.i-Italy.org Spring 2017 | i-Italy | 91 Italy in the City dining out

ww Inside the Big (Italian) Apple new york Eating Italian: Pizza, Pasta, and Beyond

Italy’s regional culinary traditions are so vast that as you travel through the Boot, you feel like you are dining in a different “country” all the time.

by T. C. in a different “country” all the time. Our Selection e quinoa rosso (mashed favetta, Have you ever tried tagliatelle grilled cuttlefish, and red quinoa). A Sometimes a dish is more with ragù from Emilia-Romagna? for this Spring truly exceptional yet simple dish is wwthan just a dish: it’s a cultural How about a panuozzo from Naples the chef beef polpette, which proves passport, a concentration of a coun- or polpette con caponata siciliana to be one of Pennelli’s trending try’s specific flavors and aromas in a from Sicily? ww FLATiRON DISTRICT masterpieces. single plate. Savoring it causes you Thankfully, some of the best Ital- to travel with your senses without ian chefs are scattered across the five Al Vicoletto ever getting up from your chair. boroughs. Come discover what they 3560, 18th Street Though it’s well-known that have to offer this spring thanks to % (212) 620-6166 Italy’s national dishes are pizza our unique selection of signature ww www.alvicolettonyc.com and pasta, it’s also true that Italy’s dishes found in various Italian res- cuisine Mediterranean ambience Trendy regional culinary traditions are so taurants across the city. And this is price $$$ vast that as you travel through the only the appetizer—so, stay tuned Boot, you feel like you are dining for more in the near future! ww n A delicious restaurant that brings the charm of small Italian alleyways to an ever-chaotic New York City. You’ll notice a perfect balance between a refined atmosphere—as you would expect from an Italian vicoletto where you find your favorite bar or bottega—and an elegant, stylish restaurant that harmonizes with the modern era. This multifa- ceted spot is constantly changing; it’s no longer simply a market for ww MIDTOWN WEST extremely high quality products or a place for breakfast, lunch, and Don Antonio by Starita dinner. Brunch, cocktails, live music, 309 West 50th Street sampling courses, catering, a brand- % (646) 719-1043 new chef, and a renovated menu ww www.donantoniopizza.com combine to make dining at Al Vico- cuisine Traditional Neapolitan ambience Cozy letto an even more diverse, fanciful, price $$ and charming experience. Chef Alessandro Pennelli from Apu- n Pizzeria Starita, founded in Naples lia recently renovated the restau- in 1901, represents and reflects rant menu, which now presents a what a true Neapolitan pizza really sophisticated Mediterranean-based is. Eating this pizza is, in fact, like re- selection, such as the traditional ading the history of pizza. Don Anto- orecchiette broccoli, cime di rape ed nio Starita and his great-grandfather, acciughe (orecchiette with broccoli, also named Antonio, are iconic of the turnip greens, and anchovies) or strong bond between the culinary purea di favetta con seppie grigliate tradition of pizza and the history of

92 | i-Italy | Spring 2017 www.i-Italy.org San Matteo’s wood-fired pizza oven. Newspaper-covered walls at Piccolo Cafe. Left page: Al Vicoletto’s Chef Alessandro Pendinelli. The Italian dining scene in NYC ww Upper East Side Pick ww Upper West Side Pick Where the Star Is Piccolo Cafe: Typical Bolognese Cuisine new york the Panuozzo, a and a Legendary Catering Service

Cross Between a More than just a coffee shop and a are indeed another of his passions. restaurant, Piccolo Cafe is a trend His quintessential dish, traditional Pizza and a Panino and a philosophy of dining that is tagliatelle with ragù, is, of course, simple, traditional, and delightful. rooted in his beloved Bologna. The Brothers Fabio and Ciro Casella are a You’ll find only the most healthy, ragù is cooked for 5 hours, so the cornerstone in the world of New York’s fresh products as well as real Italian meat does not fall apart, and its Italian dining scene. San Matteo, their espresso and pastries, all in a rustic proteins don’t split. This ensures historical restaurant, which brought buffalo mozzarella, baby arugula, and Italian ambience. But that’s not all that the meat is very rich. It is the best and most enduring traditions cherry tomatoes. you’ll experience at the Cafe’s four served with a classic tagliatelle, of Salerno’s cuisine to the city, is a Though panuozzo is San Matteo’s locations in the city. Typical along with parmesan or onions. This bona fide little Italy extravaganza. It’s trademark, you don’t want to miss Bolognese cuisine is the restaurant’s special ragù alla bolognese is the hard to find a more rustic Italian place the chance to taste the best ace in the hole, and their catering is base for the ragù menu including the in the city that serves stellar products parmesan in the city at their more becoming extremely popular among cotoletta, the traditional lasagna, and provides hip service. Ciro’s energy casual location Il Salumaio at 1731 2nd prestigious New York events like the the goccia d’oro lasagna, and of and commitment to his job and clients Avenue, where you can savor the Sundance Film Festival.Chef Michele course, the tagliatelle. is infectious. parmesan in a hot panino. Also on 2nd Casadei Massari prepares and You will find equally alluring the Incredible Neapolitan pizza pies are Avenue you’ll find San Matteo describes his dishes with a other three locations of the Piccolo a trademark of the restaurant, and Pizzeria, a Pizza Espresso Bar that cinematic, passionate verve; movies Cafè at 313 Amsterdam Ave, 274 W they’re baked in an amazing wood-fired combines the pizza from San Matteo 40th Street, and238 Madison Ave- oven. However, the undeniable star of and the products of Il Salumaio in a nue. A hyper-energetic man, Michele the menu is the famous panuozzo from trendy spot where you can also have actually works in all these venues Salerno. Panuzzo is a cross between a a bite to eat or a drink of some typical at the same time. The only way to pizza and a panino. It starts out similar Neapolitan espresso to start your locate him is through Instagram, to a pizza, with the same dough cooked morning with an energy boost. which he uses compulsively. in the oven in a sandwich-form. The bread, with its tantalizing honeycomb- San Matteo Piccolo Cafe like crumbs, is then opened and filled 1559 2nd Avenue 157 3rd Avenue with cold ingredients. It is sometimes % (212) 861-2434 % (212) 260-1775 placed back in the oven to heat up the ww www.sanmatteonyc.com ww www.piccolocafe.us ingredients inside. The most classic cuisine Typical/Southern cuisine Regional/Emilian ambience Rustic ambience Rustic panuozzo is the Al Crudo–Parma ham, price $$ price $$ both Naples and Italy in general. Don world of Italian dining. Roberto and ww EAST VILLAGE is the place to have an authentic expe- Antonio knows the ancient secrets Giorgia opened Don Antonio by Sta- rience with exquisite Italian rice dishes. of pizza making, which is truly more rita in Midtown West and Kestè Pizza Risotteria Melotti Originary from Verona, Veneto, the of an artform than anything else. It’s & Vino in the Village. A new Kestè 309 East 5th Street Melotti family has been producing rice a craftsmanship that you certainly recently opened in Williamsburg and % (646) 755-8939 since 1986, focusing specifically on can learn, but you need to embrace yet another in Wall Street, where ww www.risotteriamelottinyc.com Carnaroli rice and Vialone Nano rice–a it like the true maestri piazzaioli Giorgia and Roberto started a pizza cuisine Typical/Northern medium-grain rice variety typical of ambience Rustic do. What kind of flour to use, what school as well, to share the secrets price $$ the flat, rice-growing areas of the portions of flour and water, how of Neapolitan pizza making. The southern Bassa Veronese–Veronese to wield a wooden pizza paddle, menu features of course a selection n Nothing identifies the Italian culinary lowlands. Regular rice is simple, while how to use your hands to make a of works of art pizzas prepared tradition more than pasta, the center- risotto is a full, rich dish that combines perfect dough, and so on are refined with all freshest ingredients a in the piece of the Mediterranean diet. It’s rice with different ingredients. That’s techniques–similar to a painter with Neapolitan tradition. The classic and more than a food; in fact, it’s almost what you will find at Melotti’s. The his colors. Don Antonio brought most representative is of course a way of being. But there’s another restaurant brings a taste of Isola della that tradition to New York thanks to the buffalo mozzarella, tomatoes, important first course that is just as Scala in Verona to the East Village, the support of Roberto Caporuscio, arugula, ham and extra virgin oil. rooted in the Italian culture as is pasta, and it offers a wide selection of risotto a pizzaiolo with roots in America. Another best seller pizza is the and that would be rice. From the Alps dishes that are 100% gluten free! The Along with his daughter Giorgia, gluten-free Marinara that Giorgia to the islands, rice dishes are always most distinguished dish would defini- Caporuscio helped Don Antonio to Caporuscio suggests, prepared with representative of an Italian region’s tely be the risotto all’Isolana–a typical expand his pizzeria brand in the city tomato sauce, oregano, fresh chop- flavors, whether more earthy or sea- Veronese dish. It borrows its name and to become a cornerstone in the ped garlic, basil and extra virgin oil. food based. Risotteria Melotti in NYC from the Isola della Scala where the www.i-Italy.org Spring 2017 | i-Italy | 93 Italy in the City The wine bar at Il Gattopardo. Customers watching Italian soccer dining out at Ribalta.

rice grows. Prepared as the matron of ww The Joy of Midtown West Rosario is convinced that real pizza the Melotti’s family Rosetta used to, is Neapolitan pizza. There’s no other new york the dish is cooked with pork loin, fresh Exquisite Mediterranean Fusion Cuisine place in Italy, or in the world, where pancetta, parmigiano cheese, rosema- you can taste the real pizza. Chef ry and a hint of cinnamon. From the Kingdom of the Two Sicilies Pasquale Cozzolino, a Neapolitan who has been making pizza since he was ww LOWER MANHATTAN Not everybody knows that up until the mid 1800s, the southern regions of Italy were 14 years old, shares Rosario’s vision united under one reign called the Kingdom of the Two Sicilies. In 1860, the Kingdom and turned it into reality. The restau- Piccola Cucina Osteria Siciliana of Sardinia was annexed to it to. Subsequently, the Kingdom of Sardinia combined rant’s pasta is also a big hit among 196 Spring Street with the northern regions of the peninsula in order to form the Kingdom of Italy. clients. The signature pasta dish is % (646) 478-7488 Both Giuseppe Tomasi di Lampedusa’s book The Leopard and Luchino Visconti’s the genuine spaghetti al pomodoro— ww www.piccolacucinagroup.com eponymous film depict that crucial and transitional moment in Italy’s history. Root- artizan bronze drawn spaghetti with cuisine Traditional/Sicilian ed in these historic events are three exceptional restaurants that Gianfranco Sor- “piennolo” cherry tomatoes, grown ambience Friendly price $$ rentino from Naples opened with his wife, Paula Bolla, and partner Executive Chef, in volcanic soil from Mount Vesuvius. Vito Gnazzo, from Salerno: The Leopard des Artistes, Mozzarella & Vino, and Il Gat- As for the pizza, the Margherita STG n The success story of Piccola Cucina topardo. Like the other two, Il Gattopardo offers the splendor of the Kingdom of the is the absolute best pizza in New York is the story of executive chef Philip Two Sicilies and exquisite Mediterranean fusion cuisine inspired by culinary traditions according to NY Magazine, and it’s Guardione, a true Sicilian raised in the from Campania, Basilicata, Calabria, Apulia, Sardinia, and of course, Sicily. Pasta, the only pizza in the city made with shadow of Mount Etna. As a child, vegetables, and cheeses are combined with the freshest seafood. Sorrentino raves, special milk cream from Agerola—a Philip used to help his grandmother “Vito is like the great Italian wines; he is city close to Naples. prepare food for the holidays. The absolutely becoming better and better traditional, ancient recipes of true with age.” Chef Gnazzo’s signature dish ww THE BRONX Sicilian cooking were passed down is the famous spaghetti with grey mullet from those experienced hands to the bottarga, garlic, parsley, extra virgin Mike’s Deli ones of the young and talented Philip. olive oil, and a hint of crushed Calabri- 2344 Arthur Avenue This doll-house sized restaurant, an red pepper. % (718) 295-5033 which recently opened in New York, ww www.mikesdelionline.com has already gained press attention cuisine Italian & Italian-American Fusion ambience Friendly and has catered events for prestigious Il Gattopardo price $$ institutions like the Consulate General 13-15 West 54th Street of Italy. The polpette della nonna con % (212) 246-0412 n If you are looking for the authen- caponata siciliana (homemade grilled ww ilgattopardonyc.com tic scents and flavors of a true meatballs with Sicilian caponata) cuisine Southern Fusion Italian neighborhood, you’ll want ambience Elegant are a classic and something you will price $$$ to take a quick trip up to the Bronx hardly find anywhere else in the city. to go visit the Arthur Avenue Retail Bread, sun dried tomatoes, anchovies, n If you are looking for the best However, Ribalta is the right place to Market and stop by Mike’s Deli. capers, Pecorino cheese from Ragusa, Italian restaurants in the city, and express his Neapolitan heart, not only You’ll be pervaded by the energy lemon peel, and wild fennel present a you’ve never heard of Ribalta, either through food but also through his of a vivacious and folkloristic sou- big explosion of flavors in a tiny, tasty you haven’t been to New York or you loyalty to Naples’ soccer team S.S.C. thern Italian street-market. meatball. Another signature hidden haven’t done your research well. Napoli. Ribalta organizes screenings Mike and David Greco are the gem of Piccola Cucina’s menu is the Ribalta is the quintessential Italian of Italian soccer matches, a fun way owners, and their history dates ravioli alla Norma, which are stuffed restaurant, from the quality of the to live an Italian folkloric experience. back to 1929, when Grandfather with eggplant in tomato sauce with food to thesense of engagement that Gennaro, moved to New York from ricotta cheese. If you feel like having a restaurant owner Rosario Procino, Naples. Their menu is a unique fu- more casual night out or a quick bite chef and co-founder Pasquale Cozzoli- sion of Italian-American taste and and a drink, be sure to stop by the no, and all their staff make you feel. stellar-quality products. The deli is Piccola Cucina Wine Bar located at 184 Although New York is full of top quali- big on panini; however, that’s not Prince Street. There, you can taste ties Italian restaurants, it is so hard to its only delight. Chef David Greco exquisite Sicilian wines and delightful find a true Italian pizza—one with the has many signature dishes, but tapas like the famous arancini, fried rice right taste, the right size, and one that you definitely can’t leave Arthur balls with a ragù and mozzarella center. is made with the right dough and the Avenue without trying his special- freshest ingredients. Ribalta fills that ty–the famous Neapolitan eggplant ww GREENWICH VILLAGE void, offering you a true Neapolitan parmigiana: sliced eggplant coated pizza and culinary experience. Rosario in crispy breadcrumbs, covered Ribalta himself is Neapolitan, and he moved with homemade marinara sauce 48 East 12th Street to New York 13 years ago. Before and hot mozzarella. The process of % (212) 777-7781 founding Ribalta, Rosario worked breading the eggplant to the point ww www.ribaltapizzarestaurant.com in the corporate world, specifically where it’s both crispy and not too cuisine Neapolitan & Creative for Barilla, and then for the famous oily is a unique Calabrese twist on ambience Cozy price $$ Italian restaurant Kestè in the village. the recipe.

94 | i-Italy | Spring 2017 www.i-Italy.org Donna Margherita. Below: Executive Chef, Rosanna Di Michele. ww Upper East Side’s New Entry Donna Margherita. new york An Italian Home in New York City

Just opened on Manhattan’s Upper East Side, Donna Margherita serves Italian cuisine in an environment that is just as authentic as the food. by Alex Catti and Tommaso Cartia As with any good pizzeria, Donna Margherita offers a wide selection, Two blocks from the 2nd Av- including children’s pizzas. How did wwenue Subway’s 72nd Street such an authentically Italian joint station is Manhattan’s latest Ital- find itself on Second Avenue? ian dining gem, Donna Margherita. Inside this inviting space, the walls The Beginnings are covered with daisies and a clas- Before becoming Donna Mar- sic Vespa sits above the entryway. gherita the space originally housed Up the spiral staircase you’ll find Golosi Second Avenue, a gelateria an intimate dining balcony. The & pizzeria owned by Lucia Barletta restaurant’s cozy interior is comple- and Pino Manica. “We’re from Ca- mented by today’s best Italian music labria,” explains Lucia, “and came playing in the background. But set- to New York many years ago. In the ting is only one component of the `70s, my father opened his first res- great dining experience at Donna taurant in Calabria. Then he opened Margherita. another in New York. Eventually we in Rosanna and her way of prepar- Donna Margherita opened eight restaurants in the City. ing Italian food. It can be difficult to 1304 2nd Avenue A Great Team We’ve since sold them. The last one find original dishes that can only be % (212) 772-1169 At the opening night party, was Trattoria Dopo Teatro in Times had in Italian households, and that’s ww www.donnamargheritany.com guests got to meet the people who Square, but we had others such as what Rosanna’s cooking is.” make Donna Margherita possible. Buon Appetito, Cascina, Zanzibar, actly as you would savoir them in Executive Chef Rosanna Di Michele Cascina Downtown, Golosi Park Home Cooking Italy, at Rosanna’s home in Vasto. of Abruzzo and owners Pino Manica Avenue, and Golosi Second Avenue, For Rosanna, meeting Lucia and Rosanna shared her enthusiasm and Lucia Barletta showed some of which subsequently became Donna Pino felt like fate. Even the name with us and also revealed the secret their aces in the hole, treating guests Margherita.” “Margherita”—one of her daughter’s behind her cooking: “My secret is to simple yet delicious crostone rus- Originally, Lucia and Pino Man- names—was a good omen! Family love,” she told us, “a true love for tico, a killer eggplant parmesan and ica planned to turn the place into is a great inspiration for Rosanna, my land. That’s what I share here at a mouthwatering lasagna with ragù. a full-fledged pizzeria. Then they whose passion for cooking was Donna Margherita. Here, I am able One of the night’s biggest hits met Rosanna. “Meeting Rosanna passed down to her from her par- to give some space to the notions was the pizza. If you’ve never been changed things a bit,” says Lucia. ents. She’s able to conserve the about cooking that I brought with to visit Italy and are wondering what “Upon becoming familiar with her tastes of Italy thanks to her use of me since I was young.” pizza tastes like in the motherland, cooking, I started to see that I could the freshest ingredients and follow- So if you’re looking to feel as if Donna Margherita will satisfy your offer more. There are so many Ital- ing the antique recipes she has been you’re in a true Italian household, curiosity. Delicious, authentic pizzas ian restaurants in New York, but learning to cook in Abruzzo since come on down (or up) to Donna are cooked in the oven behind the it always seems like something is she was a little girl. There’s a special Margherita! The owners, the chef, front counter. Napoli-lovers will be missing. You find good pizza, but alchemy between Rosanna and the and the staff will make sure that pleased to know the oven is hand- the pasta isn’t cooked the way it food she cooks, a mysterious magic your dining experience is absolutely crafted by Naples’ own Marra Forni. should be. Or vice versa. I believe that makes you taste the dishes ex- delectable. ww www.i-Italy.org Spring 2017 | i-Italy NY | 95 Italy in the City OVERVIEW boston ww Nicola De Santis, Consul General of Italy in Boston The Italian Communities of America’s College Capital

Boston: a vibrant Italian-American community, hundreds of Italian students, professors and professionals, and a vast number of American Italophiles.

One of the hallmarks of this Consulate Gen- wweral’s constituency is its academic zeal and thriving science and research communities. Here you’ll find not only the best-known institutions of higher learning in the world like Harvard and MIT, but public universities like the University of Massachusetts. There are also many leading innovative research companies in the fields of medicine, biotechnology and life science.

Does this cultural and scientific environment attract many Italians? Certainly. In fact, our large and qualified community of Italian researchers keeps growing. Upon graduation, many young people come to Boston to specialize. And they often stay here and go on to brilliant careers. We also have many notice board for employment opportunities, a tool The meetings always include refreshments— Italian professors. Over 80 Italian professors— for Italian and American companies looking for the aperitivo—that give people an important full professors for the most part—have been here particular professional types. chance to meet and network, since the commu- for at least 5 years. This major influx of Italian nity is so large that many people don’t know one intelligence led us to create DBiT, a digital plat- How did you develop the project? another. Yet there are many self-run groups: the form at the core of which is a list of roughly 150 Thanks to an internship program with the Univer- Bocconi Alumni Association, the Harvard Italian students, researchers and scholars in the area. sity of Messina, specifically its technical engineer- Society, the MIT Club of Italy, the New England What we’ve begun to offer them is an opportu- ing program. We host two interns on a rotating Italian Students Association, PIB (Professionisti nity to network, to create a community. basis. The kids are amazing and we’ve developed Italiani a Boston) and others. It’s all about creat- other projects with them. All in all it’s a very posi- ing occasions for them to meet, and that’s what Tell us more about this initiative. tive relationship. In our small way, even we at the we’re trying to do. DBiT (italyinboston.org/dbit) is the new Inter- Consulate are in the business of innovation. net portal of the Boston Consulate General of Apart from the sciences and academe, where Italy. The digital platform performs two func- These scientific community initiatives aren’t else is Italy’s presence felt? There’s a large Ital- tions. First, there’s a website where we plan to limited to the digital platform… ian-American community in Boston and New promote major Italian-related events in New Of course not. The platform is no more than the England, for example… England, a kind of gateway to the best Italy has natural digital evolution of our other initiative, Indeed. There’s a major presence of people to offer in the area, where we’re constantly ag- the “Aperitivo Scientifico” (Cocktails for Scien- descended from Italian immigrants here, who gregating and updating a list of concerts, semi- tists), which offers the opportunity for the same represent an enormous asset to our country. nars, conferences, exhibits and other events. public to meet one another in the flesh, rather This city has a vibrant Italian neighborhood in But the heart of the platform is a database than virtually, and keep a sense of Italianness the North End and several associations for the that generates new networking opportunities alive. The event has been a hit with the public. Italian-American community. The Consulate or- for students, researchers, professors and Italian On average we attract 70-90 people. We orga- ganizes or sponsors many events either geared start-uppers in New England who can sign up and nize seminars, company meetings and presenta- toward that public or that pay homage to our make contacts. The most important feature of the tions of innovative projects. A few months ago, cultural patrimony. We work especially closely platform is that it is open: once you’ve registered for example, we had Federico Musto, the CEO of with the Dante Alighieri Society, which is very you can immediately enter into contact with other Arduino. For another Aperitivo we hosted Ste- active. There are events of all kinds: musical, members. It’s a kind of Boston “LinkedIn” for Ital- fano Domenicali, the CEO of Lamborghini. The artistic, eno-gastronomic, cinematographic. To ians. In the future, we might expand and create a event had a great turnout. give you just one example, we co-sponsored a

96 | i-Italy | Spring 2017 www.i-Italy.org Left page, clockwise: St. Anthony’s Below, counterclockwise: Ribbon-cutting at IAM Books. Feast in North End. Members of Flyer announcing an Aperitivo Scientifico. MITaly, the Italian students Poster of the documentary filmBoston’s North End. association at MIT. Nicola De Santis. Presentation of Lamborghini’s “Car of the Future.” boston effective collaboration and helped these two ap- parently distant worlds get to know one another.

In Boston there’s also a strong attraction to Italy on the part of the wider American public, the so-called Italophiles… That’s why our program of events is so diverse. Just think of the three wonderful shows on exhibit through the end of July: Botticelli at the Museum of Fine Arts, Carlo Dolci and 17th-century Florentine painting at the Davis Museum of Wellesley College, and the archaeology exhibit at the Smith College Museum of Art where unique findings from two Roman villas in Oplontis, an ancient city near Pompeii, are on display. At the ww Bridging the gap end of July the Amerigo Vespucci naval school will dock here. And then there’s the great Eataly between “old” and “new” Boston food market, which opened a few months ago and has tangibly demonstrated the allure Italian immigration of all facets of Italy. They are very active, and we’ve collaborated with them on several events, isn’t easy, but it may especially those geared toward promoting the study of Italian in American schools. be no harder than Any plans for the future? it is to bridge the gap At least three. First and foremost, there are our initiatives to promote the Italian language, tra- between different ditionally held in October. This year we’ll once again organize Italian Day in high schools where generations in Italy. Italian is taught. Last Italian Day, we presented a special abridged version of La Traviata with the help of a soprano and tenor who came from Italy; with Eataly we led classroom lessons on the Mediterranean diet; showed a few Ferrari and Maserati models; and, thanks to Arduino, we organized lessons in electronics in Italian using a special kit made specifically for students of Italian. Few of them were aware that Arduino is an Italian company. These innovative ways of promoting the language extended beyond traditional teaching methods and focused on getting students emotionally involved in the material. In November there’ll be the second Week of screening of Boston’s North End: An Italian- Thanks in part to the sacrifices and successes of Italian Cuisine in the World. This is another case American Story, a documentary produced by that Italian-American community, young people where we’d like to expand upon last year’s posi- the North End Historical Society, with Boston from Italy who come here today don’t have those tive experience with the seminar “Artificial Intel- University’s Initiative on Cities. kinds of experiences. They find a completely dif- ligence: Mediterranean Diet Under Analysis” at ferent and very positive perception of Italy, and the headquarters of IBM Watson Health in Cam- Is it hard to bridge the gap between these two they tend to integrate into the social, cultural and bridge. The benefits of the Mediterranean diet will faces of Italian immigration? professional fabric of America quickly. That’s a be brought to light with recent scientific analysis Perhaps no harder than it is to bridge the gap good thing, naturally, because it facilitates their conducted by the artificial intelligence of Watson. between different generations in Italy. The fact is professional, entrepreneurial and academic ca- Last but not least, there’s a very important ini- the “old” immigration tends to conserve its iden- reers. However, at the same time, rapid assimi- tiative for next fall, which we’re working on with tity in time. Their memory of Italy no longer cor- lation puts them at risk of losing their identity. the Italian Institute for Culture of New York: a responds to the contemporary reality of a coun- That’s why it’s important to bridge the two. reading of the first of Italo Calvino’s American lec- try that their ancestors left over 100 years ago. On the other hand, the efforts often succeed. tures, which the Italian writer had prepared for the Furthermore, the representatives of this social After the earthquake in central Italy, for example, Norton Lectures at Harvard. Calvino never gave group suffered, or at least hold onto a memory young Italian students and representatives of tra- the lectures because he died the year before. The of having faced prejudice and discrimination in ditional Italian-American organizations combined first and most famous lecture is on lightness, and mainstream American society. forces to fundraise for the victims. It was a very we hope it will be read at Harvard. ww www.i-Italy.org Spring 2017 | i-Italy | 97 Italy in the City events boston Calendar ww Botticelli on View Until July 9 A Painter in Search May 17 of the Divine Privy to the Past: Immigrant Histories The largest and most important from Washington Garden Sandro Botticelli (1445-1510) 6:00 pm exhibition ever displayed in the Old North Church United States, “Botticelli and the 193 Salem Street Search for the Divine” explores in ww northendboston.com depth the restless genius of one of the greatest painters of the n Archaeologists from the City of Florentine Renaissance. Organized by Boston Archaeology Program were the Muscarelle Museum of Art at the invited to Washington Garden at Old College of William & Mary and Italy’s North to excavate the backyard of Metamorfosi Associazione Culturale, three brick tenement buildings that the exhibit represents every phase once housed dozens of English, Irish, of the artist’s tumultuous career, as Jewish, and Italian immigrants. The well as nine works by his master privies were rediscovered in the Filippo Lippi, the only pupil of Garden, revealing tens of thousands Masaccio. Thanks to the vast of artifacts from the people who once selection the dramatic changes in lived there. City Archaeologist Joe the his style and subject matter Bagley will discuss the results of his become ever more apparent, excavations on the sites and reveal reflecting the shifting political and new insights into the immigrant voi- religious climate of Florence during ces and stories revealed through this his lifetime. archaeological dig. At the height of his career, Botticelli Turin), are life-size and exemplify his Young Saint John (1495, Galleria was supported by the Medici skill in depicting elegant figures from Palatina, Palazzo Pitti, Florence) May 24 dynasty. His style was influenced classical mythology. After the fall of demonstrate the departure from his both by Antique models and the the Medici, many of his paintings earlier style. Book presentation. courtly preferences of his patrons, were lost in the bonfires of the Johh Gennari’s “Flavor and is characterized by strong vanities and he became a follower of and Soul. Italian America at Its contours, lyrical poses, and the stern Dominican friar Girolamo Botticelli and the Search for the African American Edge” transparent flowing drapery. Two Savonarola. Under Savonarola’s Divine 6:00 pm paintings from this period on view in sway, Botticelli adopted a newly Museum of Fine Arts - Lois B. and I AM Books the exhibition, Minerva and the austere approach dominated by Michael K. Torf Gallery 189 North Street Centaur (1481, Uffizi, Florence) and religious paintings. Masterpieces 465 Huntington Avenue ww iambooksboston.com Venus (1490, Galleria Sabauda, such as the Virgin and Child with the ww www.mfa.org

n In the United States, African American and Italian cultures have June 4 North End Marching Band. At 6:00, been intertwined for more than a the Madonna will arrive back at Saint hundred years. In Flavor and Soul, 112th Festival of Santa Leonard Church Hall. John Gennari spotlights this affinity, Maria Di Anzano calling it “the edge” between Italian 10:00 am - 6:30 pm June 9 American and African American Sacred Heart Church culture. He argues that the edge is 12 North Square Newpoli performs Tempo a space of mutual emulation and ww anzanoboston.com Antico suspicion, a joyous cultural meeting 6:00 pm sometimes darkened by violent col- n At 10:00am, all members should I AM Books lision. Through studies of music and meet in front of the Sacred Heart 189 North Street sound, film and media, sports and Church. At 10:30, there will be a mass ww iambooksboston.com foodways, Gennari shows how an in honor of the Madonna Di Anzano at Afro-Italian sensibility has nourished Sacred Heart Church. At 11:30, there n NEWPOLI is a group of exceptional- American culture writ large. (For an will be a scholarship presentation. By ly talented musicians who specialize excerpt from John Gennari’s book 1:00, the procession of the Madonna in Southern Italian Folk Music, mainly see the Bookshelf section in this through the streets of North End from the regions of Campania and issue of i-Italy). will commence, accompanied by the Puglia. Their 2013 album Tempo Anti-

98 | i-Italy | Spring 2017 www.i-Italy.org Left page: Sandro Botticelli, Pallas and the Centaur. This page, top: Carlo Dolci, Salomè with the head of St. Joseph the Baptist; The Penitent Magdalen. Bottom: The Caldarium of Villa Poppaea in Oplontis.

ww Carlo Dolci on View Until July 9 boston A Florentine Baroque Master at the Davis Museum, Wellesley College

Currently on view at the Davis painter who concentrated mostly Museum, “The Medici’s Painter” is on religious figures as subjects in the first exhibition in the US the typical Baroque style. His pieces dedicated to the Italian Baroque are easily recognizable by their master Carlo Dolci. Get lost in the enamel-like finish, strong coloring, luminous and meticulously and subtle lighting, each one is rendered paintings and drawings of considered to be a manifestation of this 17th-century Italian artist who prayer. However, this exhibition was famous for his painstaking hopes to move beyond the notion of technique which resulted in highly Dolci as an exclusively devotional sophisticated work that took ages painter and return to an to complete. The curator Eve appreciation of the aesthetic Straussman-Pflanzer says “the merits, naturalistic underpinnings, exhibition will consider Dolci’s art in and cultural context of his co introduced audiences in the United n Featuring works seen for depth as well as consider art as a incredible work. “The Medici’s States to the ancient melodies and the first time outside Italy, this critical diplomatic, political, and Painter: Carlo Dolci and 17th- harmonies of southern Italy and the groundbreaking exhibition centers cultural tool from the early modern Century Florence” provides the first group has since become one of the on the ancient town of Oplontis on period to the present.” The House opportunity in the United States to most sought performers of traditio- the Neapolitan coast, a site that of Medici was an extremely wealthy study the life and oeuvre of the nal Italian folk music. was buried and preserved when Italian banking family and political most important artist during the Mount Vesuvius erupted in 79 CE. dynasty in Florence during the 1600s. The exhibition includes more June 22-24 The exhibition focuses on two adja- lifetime of Carlo Dolci, but they are than 50 paintings and drawings, on cent, spectacular Roman archae- best known for their incredible loan from the most distinguished Fidelio at the NEMPAC ological sites—one an enormous sponsorship of art and architecture public collections in the world such Opera Project luxury villa (“Villa A”) that once during the height of the as the Uffizi Gallery, Pitti Palace, 7:30 pm sprawled along the coast of the Renaissance. Louvre Museum, and the Faneuil Hall’s Great Hall Bay of Naples, the other a nearby The Medici family hired Dolci, a Metropolitan Museum of Art. 4 South Market Building commercial-residential complex ww nempacboston.org (“Villa B”), where products from the region were exported. Ongoing n In an attempt to save her hu- excavations of the villas have sband from certain death, Leonore revealed a wealth of art, including courageously disguises herself as sculpture that adorned the gardens “Fidelio” and takes a job as a guard along with ordinary utilitarian in the political prison where her hu- objects that together demonstrate sband unjustly awaits execution. In a the disparities of wealth, social triumphant finale, Leonore succeeds class, and consumption in Roman li- in rescuing Florestan and exposes fe. This is the first major exhibition the jail’s corruption. With an inventive to address this important site, less dramatic structure, soaring score, well known than the more famous and captivating heroine, Beethoven’s sites of nearby Pompeii and Hercu- only opera—an ode to human dignity— laneum, which were also victims of explores themes of love, bravery, and the Vesuvian eruption. SCMA is one resilience in the face of adversity. of three national venues for the exhibition, and the only east coast Until August 13 venue. This exhibition is organized and circulated by The University Leisure & Luxury In The of Michigan Kelsey Museum of Age Of Nero: The Villas Archaeology in cooperation with The Medici’s Painter: Carlo Of Oplontis Near Pompeii the Ministero dei Beni delle Attività Dolci and 17th-Century Smith College Museum of Art Culturali e del Turismo and the Florence 20 Elm Street at Bedford Terrace, Soprintendenza Speciale per i Beni Davis Museum at Wellesley College Northampton Archeologici di Pompei, Ercolano e 106 Central Street, Wellesley ww www.smith.edu Stabia. ww wellesley.edu/davismuseum www.i-Italy.org Spring 2017 | i-Italy | 99 Italy in the City dining out boston ww New to the scene Eataly Boston: Building a Surf and Turf Market

Following its success in New York presents products imported both from Italy and Chicago, Eataly landed in and local, seasonal American products. Boston late last year. After its Eataly in “The Pru” The Boston store is situated in a location that original strongholds—the fish is, in itself, already a symbol of the city and restaurant Il Pesce, and a pop-up a historic area for Bostonians–the Prudential Tower. Located in the historic Back Bay neigh- restaurant called La Cucina— borhood, “The Pru” was built in 1964 and is Eataly Boston has now added a one of the most prestigious examples of 20th century urban design in the United States. grilled-cuisine restaurant, Terra, Eataly picked it as its headquarters among the which includes a Barrel Room revitalization of the Back Bay area, a place that is in the heart of the residents and that looks to where you can taste artisanal make them feel united. This goes hand in hand beers directly from the barrel. with Eataly’s philosophy, which is to create a place where people can meet not only to buy products but also to feel part of an interactive by Tommaso Cartia community where culture and education is music, Eataly Istanbul to history. For Eataly just as important as the consumption of food. Boston, the theme of the sea and its treasures At times, great ideas hide from the most This is why when you stroll past the market was chosen, with fish as the star. This choice w wsimple of intuitions. This is the case of stands and the store’s various restaurants, was made with two reasons in mind. The first Eataly, the Italian marketplace devised by you find signs that tell the story of each of the was following the theme of sticking together Oscar Farinetti in 2002. Eataly was founded foods. Many products are prepared fresh on as evidenced by the seas of the world, which with the idea of combining the best Italian the spot, and you even have the chance to see unite both the continents and their inhabit- products in a space where it’s possible not the work of the butcher and the baker, just ants. The second was as an homage to Ital- only to buy them, but also to taste them, and as you would in the Italian bottegas. For ex- ian culinary traditions in the Mediterranean. to learn more about some of the great Italian ample, the mozzarella, in all of its variations Furthermore, the cuisine of Boston and New culinary traditions. Today, the Eataly concept from stracciatella to burrata, is prepared by England in general is heavily based on fish, has become a winning brand, a leader in the hand in front of the customers. which is caught fresh off the coasts of Maine Made in Italy food sector with more than 30 and Rhode Island. stores across the world. The Eataly phenom- Il Pesce You can try some of this cuisine in the res- enon truly seems unstoppable, and its success Every Eataly store is dedicated to a specific taurant Il Pesce, which is run by renowned in the USA confirms it. theme that has either to do with culture or chef Barbara Lynch, who is originally from The CEO of Eataly USA, Nicola Farinetti, with Italian food. Eataly Rome is an hom- Boston. Lynch is considered one of the most son of Oscar, was able to expand the store’s age to beauty, Eataly Smeraldo in Milan to important cooks in the world. After her first presence from New York’s Flatiron and World experiences in the food industry, Barbara took Trade Center locations to Chicago, and final- a long trip to Italy where she had close contact ly, to Boston, where it opened in November ww Every Eataly store with the local cuisine and was able to learn 2016. This was achieved thanks to the help of its secrets. some exceptional partners including restau- throughout the world is Nominated by Food & Wine Magazine as rant owners, businessmen, and TV personali- one of America’s best chefs in 1996, Lynch then ties such as Lidia and Joe Bastianich, Mario dedicated to a specific founded the Barbara Lynch Gruppo, which Batali, and Adam and Alex Saper. Eataly manages some of Boston’s important food es- USA aligns itself with a very specific philoso- theme. For Eataly Boston, tablishments. Her great experience guarantees phy that is inspired by both the Italian way of a fresh and authentic menu that extends from cooking and the secret of the Mediterranean the theme is the sea, with raw fish with oysters from Maine or clams from diet: use of only the freshest seasonal and lo- Cape Cod to exquisite first courses like spaghetti cal products. Therefore, the American store fish as the star. alla chitarra, house made spaghetti with local

100 | i-Italy | Spring 2017 www.i-Italy.org Dan Bazzinotti and Sabrina Mazza. Below, a selfie tweeted by Eataly USA CEO Nicola Farinetti after a store manager meeting in Boston boston

squid and spicy tomato, or second courses like Terra and the Barrel Room “With Terra we go back to the roots, every- the grilled shrimp. The big news this year was the April 4th thing is simple but traditional,” Bazzinotti tells opening of the restaurant, found on the third us. “We don’t grill with charcoal that usually La Cucina: A Rotating-Concept Corner floor—Terra. From the treasures of the sea to overpowers the taste of the food, but with the In addition to the established restaurant La the strong flavors of the Earth, the new restau- wood-burning grill, the wood is taken from the Pizza & La Pasta, which offers the crowning rant awakens the primordial senses with food local oaks, which guarantees that everything jewels of Italian cuisine, inside Eataly Bos- cooked on a wood-burning Italian grill. is cooked, cleaned, and fresh with that smoky ton’s “La Piazza” you’ll find La Cucina, a pop- For Terra’s Chef de Cuisine, Dan Bazzinot- sensorial flavor and aroma. We grill vegetables, up restaurant that was envisioned as a corner ti, the restaurant’s atmosphere is truly a unique whole fish, and we showcase all of the meat that of Italy where, on a rotating basis, every two sensory experience that envelops diners with animals have to offer, even unusual tasty cuts.” months, different regional cuisine would be the intense scent of the roasted meat, greens, The idea for the Barrel Room was born from offered. Since February, La Cucina opened its and fish together with inebriating flavors and Nicola Farinetti’s great passion for beer in part- doors to the region of Emilia Romagna. Along scents of the canteen overlooking the restau- nership with the breweries Dogfish Head in “Via Emilia,” the public will have the chance to rant. This space presents a rich wine cellar and Milton, Birrificio Baladin from Piedmont, and taste all of the Emilian delicacies starting from an absolute novelty–the Barrel Room–where Cambridge Brewing Company in Cambridge. the classic products like Parmigiano Reggiano, you can taste artisanal beers directly from the The room is composed of floor-to-ceiling rows Prosciutto di Parma, and dishes from famous barrel, which allows you to try them during the of 15 repurposed oak wine barrels that treat chef Michael Schlow, who had the chance to various stages of their aging. the wood-aged draft beer. Sabrina Mazza— travel to Emilia Romagna and to learn the typi- Restaurants and Beverages Development at cal cuisine. Eataly—showed her enthusiasm in our recent Mario Batali expressed words of great en- wwWith Terra we go back interview with her: “The concept behind Terra thusiasm both for the concept and for the new was to create a unique space away from other chef: “La Cucina is perhaps the most exciting to the roots, everything is restaurants. You have the 15 wine barrels, cre- part of Eataly Boston. It’s a venue dedicated ated with an interesting style of construction, to highlighting specific ingredients and re- simple but traditional. We where the temperature changes. You can expe- gions of the Italian peninsula. Of all of the rience the aging of the beer and have a sip of countless Bostonians for whom I have great grill vegetables, whole it; every day the taste of the same beer will be affection, Michael Schlow is at the top of the different. Behind the Barrel there’s the cellar list. Schlow’s approach to Italian cooking with fish, and all of the meat with more than 300 labels Italian wines. We Boston ingredients epitomizes how we hope have many partners in Italy from Piedmont to people will use the Eataly marketplace.” that animals have to offer. Tuscany and Lombardy.” ww www.i-Italy.org Spring 2017 | i-Italy | 101 Italy in the City dining out boston ww Italy in the Cradle of Liberty New England’s Mediterranean City

The fishermen who immigrated from Southern Italy brought with them a distinct culinary tradition that is now part of Boston’s dining scene.

by Kayla Pantano fish, are the perfect environments Our Selection ww Bay Village to welcome Southern Italian culi- Boston is one of the oldest nary traditions. for this Spring Erbaluce w wcities in America and one of Boston’s Italian dining scene 69 Church Street the historical ports through which boasts some of the best chefs in % (617) 426-6969 Italian immigrants came. Having the world, like Dan Bazzinotti of ww Beacon Hill ww www.erbaluce-boston.com settled primarily in the North End the famous Lydia Shire’s Scam- cuisine Regional (Piedmontese) ambience Sophisticated neighborhood, but also in East Bos- po and now Chef de Cuisine at Toscano price $$$ ton, West End and Roxbury, the Eataly’s Terra restaurant. For its 47 Charles Street Boston Italian community played grand opening, Eataly Boston bor- % (617) 723-4090 n A favorite among theatergoers in an important role in the develop- rowed other chefs who brought ww www.toscanoboston.com Bay Village, this sophisticated place ment of the city. the city’s Italian dining scene to cuisine Regional (Tuscan) has a long back story. Chef Charles ambience Romantic Northern Italians from Genoa new heights. Michael Schlow, one price $$$ Draghi first moved to Boston in 1987, and Parma were the first to come, of the most respected American working the line at several venues but most immigrants were fish- cooks, is an expert in the cuisine n Toscano’s original Beacon Hill until his real culinary training began ermen from Southern Italy, who from the Emilia- Romagna region, location circa-1983 is a vibrant and at the legendary L’Americain restau- brought with them their Medi- or Barbara Lynch, two-time James reliable choice for delectable Tuscan rant in Hartford, Connecticut. From terranean traditions. The Italian Beard Award-Winner and now chef classics. The menu pays homage to there, he gained critical success and dining scene in Boston reflects at Il Pesce. its regional roots with seasonal in- went on to open Erbaluce, where he this history and is mostly based Here is our first selection of gredients and rare imports, including focuses on local products, seaso- on seafood and the secret of the restaurants in the area to help you renowned cheeses and prosciutto. nal ingredients, and Piedmontese Mediterranean diet. After all, the make the best decisions on Italian From the pizzas crisped to perfec- flavors. The result is contemporary, New England coasts of Maine and food based on your taste and curi- tion to fresh seafood enhanced with comforting food served in an intimate Rhode Island, particularly rich in osity! ww an amazing variety of influential atmosphere. His signature style is to flavors, you can’t go wrong with punctuate his plates with fresh herbs anything you choose. With two and sauces based on fruit and vegeta- unique and beautiful private rooms ble essences that are freed from the on deck, Toscano is the perfect heaviness of added butter. This allots venue for any special event. Hidden for plenty of room for desserts that behind grand hand-carved doors, are almost too pretty to eat. La Cucina seats up to 24 guests and offers a window view into the exhibition kitchen. Il Grotto offers a more intimate setting with stone walls illuminated by hand-painted lamps and one round table of 12. Recently joined by a Harvard Square sibling with the same emphasis on Tuscan cuisine, both quaint bistros are not-to-miss when you find yourself in Boston.

102 | i-Italy | Spring 2017 www.i-Italy.org Right: Back Bay’s Sorellina Top Left: a corner in North End Bottom: Toscano in Beacon Hill

ww An Italian Stronghold in Back Bay boston Where Seafood is King and Wine Degustation Unparalleled

Sorellina’s owner Jamie Mammano because the presentation is half the fun. previously served as the chef for the Some of the best examples of chef United States Ambassador to Spain and Mammano’s eclectic cooking can be went on to spend 10 years in the found in his interpretation of the kitchens of the Four Seasons Hotel traditional burrata, served with a Company. Since then, he has opened a roasted asparagus salad, black truffle string of restaurants with partner Paul vinaigrette, and a 20-year balsamic Roiff, establishing himself as a culinary vinegar dressing. The wave of the natural veal chop with soft polenta and from France and Californian local legend of the Boston dining scene. In Mediterranean cuisine is represented by oven-cured tomatoes, all topped with wineries. The Chardonnay, Napa Valley, 2006, the duo opened Sorellina, where a first course like the gnocchi with Parmesan. Or perhaps try the Veal California from 2014; Giuseppe Mammano presents a modern take on Maine lobster and Vermont butter. Saltimbocca with prosciutto, maitake Quintarelli, ‘Ca’ del Merlo,’ Valpolicella Italian-Mediterranean cuisine with Other seafood based dishes are the mushrooms, and truffle whipped Ripasso from Veneto, 2006; the beautiful dishes that are nothing short exquisite Halibut–leek brodo, potato potato. ‘Bussia,’ Barolo, Piemonte, 2008; and of mouthwatering. This splurge-worthy pearls, wild spring onions, and black As we mentioned before, the the Château d’Yquem, Sauternes, spot is conveniently situated right in truffle butter; the Salmon from Faroe restaurant’s wine selection is indeed a Bordeaux, France 2003 are some of Boston’s historic Copley Square and Island with cauliflower vellutata, world to be discovered. The attention the exemplary choices that will exalt provides top-of-the-line service amid Prosciutto di Parma Brodo, black and care that Sorellina’s staff puts on the flavors of your meal. . warm, contemporary décor. The trumpet mushrooms, and fig; and the wine degustation is unparalleled. The black-and-white setting, along with day boat scallops with green garbanzo, use of the Coravin preservation system Sorellina Mammano’s preparations of the peas, fava beans, and coix seed. enables the sommelier to offer 1 Huntington Avenue season’s best offerings draw a chic Though seafood is certainly the king in super-premium wine options by the % (617)412-4600 crowd, so be sure to dress up to fit in. Mammano’s kitchen, he also ventures in glass, all while preserving freshness. ww www.sorellinaboston.com And have no shame in snapping a Northern Italian territories. Try the Veal The selection spans from the best cuisine Mediterranean ambience Sophisticated picture before devouring your food Milanese, which consists of a bone-in Italian wineries to some jewels coming price $$$ ww EAST BOSTON the classics at affordable prices and n Recently revamped under new served in large portions. The fist-sized ownership, this Jamaica Plain Rino’s Place ravioli topped with their homemade eatery serves Italian fare in a lax 258 Saratoga St red sauce is one item sure to keep you environment. The ingredients are % (617) 567-7412 coming back to Eastie for more. all locally sourced, so the menu is ww www.rinosplace.com filled with homemade pastas, juicy cuisine Traditional ww Fenway Kenmore meats, and fresh vegetables. Za- ambience Cozy price $$ gat considers its food “excellent” Scoozi and its brunch “fantastic.” This n Rino’s Place is the definition of a 580 Commonwealth Avenue panini. From brunch to evening drinks, small, sleek space is also perfect cozy, old-fashioned Italian restaurant. % (617) 536-7777 enjoy the modern café all day long. for sipping on a wide selection of Original owners Rino and Anna DiCenso ww scooziboston.com However, if you do ever find yourself Italy-focused, imported wines, eventually passed the business down cuisine Fusion there for dinner, order their famous ranging from smoky, Sicilian reds ambience Casual to their son, Chef Anthony, who was price $$ bourbon-marinated sirloin steak to the many Piedmont varietals. born and raised in Italy. A reflection tips. You won’t regret it, we promise. Whether stopping by for weekend of their Italian roots, you’ll truly feel n A quick five-minute walk away from Naturally, you’ll also need a cold beer brunch, lunch, or dinner, always at home at this establishment as the Fenway Park and close to colleges like in hand. Choose from the 17 on tap or leave room for their famous staff calls you by your name and Boston University, Scoozi has been from their selection of craft beers, but cannoli. The same owners run two remembers your order upon future a go-to spot for Sox fans and young a glass of red wine works too. more restaurants close by: Tres visits. While they only accept reser- students since 2001. The laid-back Gatos, a colorful Spanish tapas vations of six and over, the delicious restaurant fills up quickly with its ww Jamaica Plain restaurant, and Casa Verde, a menu is worth the wait—filled with reasonably priced and delicious menu homey taqueria. In fact, you may options, but with 50 seats outside Centre Street Cafe Restaurant find these international influences More Italian in addition to the 90 indoors, it’s 669A Centre Street in some of the dishes like the hue- especially nice in the warmer seasons. % (617) 524-9217 vos mexicanos. Overall though, stuff on The regulars like to split pitchers of ww www. centrestreetcafejp.com the menu upgrades the classics, the award-winning sangria and toast cuisine Fusion like their rye rigatoni and sweet i-ItalyTV ambience Casual to the thin-crust pizzas and yummy price $$ potato gnocchi. www.i-Italy.org Spring 2017 | i-Italy | 103 Italy in the City OVERVIEW

ww Lorenzo Ortona, Consul General of Italy in San Francisco Promoting Italy by san francisco san Thinking Out of the Box

The closest historical equivalent to San Francisco may be Renaissance Florence, where a series of structural, economic and cultural conditions aligned to produce a once-in-lifetime situation.

This Consulate General oversees a vast wwarea, from Hawaii to Alaska, Seattle to San Jose. At its hearth lies San Francisco, the “Golden City,” and of course the Silicon Valley. Our conversation with Consul General Ortona cannot fail to start from this point.

You came to San Francisco less than a year ago. This is the world capital of innovation. How have things been so far? I find this city absolutely fascinating. It has an astonishing concentration of brains and innovative spirit: famous colleges, the biggest hi-tech firms and the highest concentration of venture capitalists in the world. It’s defined by its unique CEO of Neato Robotics. Since the 1970s, a lot of capacity for capitalizing on applied research. The ww My dream is to help young researchers and engineers have moved closest historical equivalent may be Renaissance here. And in successive decades the phenomenon Florence, where a series of structural, economic create a permanent Italian blossomed, in part because the entrepreneurial and cultural conditions aligned to produce a and occupational situation in Italy is improving. once-in-a-lifetime situation. As consulates, we center in Silicon Valley, a do everything we can to help Italian companies And today? and universities engage with and learn from this tool for Italian companies In the last decade Italian immigration has situation. However, we know it’s unlikely that picked up again. In the last five years we’ve ob- the ‘spirit’ of San Francisco can be replicated in to share ideas and gain served a steady increase of people registering Italy—or any other country for that matter. It with AIRE (the Italian Resident Abroad Reg- comes from the culture. exposure to innovation istry). Academic programs like the polytechnic institutes of Milan and Turin provide science Is the cultural factor really that important? tion as an excellent opportunity. We’re talking training held in high esteem here. Graduates I’m convinced of it. Just think of the expression about total mobility that isn’t confined to human from those schools are received warmly by uni- “serial entrepreneur,” which you hear a lot here. resources and goods, but to capital, production versities and companies here. A serial entrepreneur starts various companies and services. in his career, the majority of which have failed, What can Italy do to capitalize on this burgeon- and keeps going, learning from his errors, cre- What role does Italy play in this context? ing reality and ensure it has a return benefit? ating new situations. Failure is obligatory here; We’ve contributed a lot to its development. Think We have to undergird the so-called “country sys- people are proud of their failures, because they about all the of Italians who came here as early tem.” In my view, two things are needed. On one make people stronger and prepare them for suc- as the 1970s and became legends in the business hand, we need to build a more organized network cess. Where else can you find a business culture and hi-tech world: Federico Faggin, the inventor of Italian brainpower in the Bay Area. Making that doesn’t scare at failure? of the Intel 4004, the first microprocessor; the that network available to Italian companies would venture capitalist Enzo Torresi, who in the early be essential, especially for innovative small and Is that why this area is a symbol of global mi- ‘70s founded the Advanced Technology Center medium-sized companies that could find precious gration, of mobility without borders? Olivetti in Cupertino; business leaders like Pier- resources here: human resources, information re- It’s Silicon Valley’s main asset. Major technology luigi Zappacosta, who cofounded Logitec with sources, and eventually financial resources. companies are globalized and view global migra- Daniel Borel and Giacomo Marini, currently the On the other hand, my dream is to help cre-

104 | i-Italy | Spring 2017 www.i-Italy.org From the left page, clockwise: Consul General Lorenzo Ortona. Federico Faggin points out the intricacies of the Intel 4004 in 1971. Norma Jeane’s ShyBot. Dario Cecchini during his recent San Francisco tour. Enrico Fermi.

Italy isn’t all about tradition, but innovation too.

For example? Last February’s Scene with ShyBot, an exhibit organized by our Italian Cultural Institute and an association for experimental art called The Lab. san francisco san The Italian artist Norma Jeane worked with electronic engineers to make a robot equipped with a video-camera and programmed to re- treat at human touch. This “shy” robot was set loose in Palm Desert, from where it sent The Lab a stream of fantastic images from its point of view—a far cry from the human perspective we’re accustomed to. The exhibit was really intriguing, widely popular, and contributed to the important discussion about the limits of robots. Another, in a certain sense more traditional, initiative that comes to mind is the Week of Italian Cuisine in the World. Last November we invited the “butcher of Italy” Dario Cecchini to San Francisco to give a few lectures. One thing that sparked great interest here was his story about how Italian butchers traditionally tend to use the whole pig or cow. Nothing is thrown away. That spoke to the heart of a society firmly attached to not wasting food. Remember, the roots of Slow Food were formed here, when Carlo Petrini met chef, author and activist Alice Waters, the current vice president of Slow Food International who studied at the University of Berkeley in the 1960s and was influenced by, among others, the young Italian leader of the Free Speech Move- ww I think it’s important to ment Mario Savio.

show the public that Italy What are your most important future projects? We’re working with Paolo Barlera, the director of isn’t all about tradition, but the Italian Cultural Institute, on a lot of projects. In the fall there’ll be a big Enrico Fermi exhibit innovation too. This leaves a part of a series of events about research and innovation sponsored by the Italian Embassy in them stunned, and also Washington on the 75th anniversary of the first nuclear chain reaction, which initiated the atomic quite interested age. Fermi has many students in California. This spring our classic film festival pays homage to ideas for projects, and meet venture capitalists. the comic master Dino Risi. In November we’ll In short, an engine for innovative processes. be showing contemporary Italian cinema. Film is important here. We’re in the adopted city of Generally speaking, how have Italian institu- Francis Ford Coppola and the cradle of cinematic tions integrated into the social and cultural innovation, from Pixar to Netflix. I’m also work- fabric of this city? ing on a collaborative project with Google to cre- In San Francisco, as in the rest of the US, Italy ate a show about Italy based on virtual reality is in high demand. Perhaps what you observe technology. It’s a series of virtual travels through most, given the atmosphere here, is that this de- the country with a strong educational component mand tends to be linked to a traditional image of catered to children and adults. ate a permanent Italian center in Silicon Valley, Italy, which doesn’t always reflect contemporary like the French and Swiss have, a tool for Italian reality. When you try to explain to people that Your heart seems set on the most innovative companies—startups as well as small and medi- there are world-class hi-tech, mechanical and initiatives, which speaks to the spirit of this um-size companies—to gain exposure to innova- aeronautic enterprises in Italy, they’re stunned. city. tion. A place where people can work, gather, at- And also quite interested. I think it’s important San Francisco is the home of “think outside the tend innovative startup presentations, circulate to try to surprise the public by showing them box” innovation. We’re trying to adapt. ww www.i-Italy.org Spring 2017 | i-Italy | 105 Italy in the City events

Calendar ww May 11 - 6:30 pm Celebrating Italian April 13 - May 5 Scientists

san francisco san A Day in Naples by Flavia Loreto The Leonardo da Vinci Society, in Italian Cultural Institute collaboration with the Italian Cultural 601 Van Ness Avenue, Ste F Institute of San Francisco, will hold ww iicsanfrancisco.esteri.it the second of a cycle of conferences celebrating Italian scientists who n A companion exhibition to the have made unique and stellar event “Elena Ferrante’s Naples” held contributions to the world at large on April 13, “A Day in Naples” will and have left their imprint in the San run until May 5th. Flavia Loreto is Francisco Bay Area. an Italian photographer specializing Guglielmo Marconi (1874-1937), Leonardo da Vinci, will speak about Fabrizio Capobianco, a software in street photography, portraits and inventor of wireless communica- Marconi, one of the most influential engineering expert, is an Italian serial events. She recently relocated to San tions, is the first Italian scientist to figures in the history of modern entrepreneur based in Silicon Valley. Francisco from Germany. Her lively be celebrated. Marconi’s presence technology. He is the founder and CEO of the photos express her impressions of a in the Bay Area was marked by the Marco Pavone and Fabrizio Capo- sports social network TOK.tv and he day spent in Naples. construction of powerful Pacific Co- bianco, two brilliant young Italian also serves as President and ast stations in Bolinas and Marshall scientists will join us and describe Chairman of Funambol, a white-label April 29 in 1914, to connect his round-the- their work and their achievements, “personal cloud” provider. world services across the Pacific. both in Italy and in the Bay Area. General Admission: $10 What Kind of Italian Do After WWI the Radio Corporation Marco Pavone’s areas of experti- This event is free of charge for Italians Speak? of America obtained the sites and se lie in the fields of controls and Members of the Leonardo da Vinci from 2pm to 4:30pm commercial maritime radio services robotics. He is Assistant Professor Society. Italian Language School continued until 1997. Today these of Aeronautics and Astronautics at 601 Van Ness Avenue historic stations are part of Point Stanford University, where he also ww sfiis.org/special-events Reyes National Seashore in part- holds other appointments, besides Guglielmo Marconi nership with the Maritime Radio being a Research Affiliate at the NA- Italian Cultural Institute n It is important to realize that all Historical Society. SA Jet Propulsion Laboratory (JPL), 601 Van Ness Avenue, Ste F languages change throughout the Paola Tonelli, Cultural Chair of the California Institute of Technology. ww iicsanfrancisco.esteri.it centuries—the same is true for Italian. But we always hear the idea of “standard Italian.” Does it exist? If so, kes that even Italian native speakers n An entertaining workshop for n Enjoy the second Silicon Valley what is it? To which extent have radio, make when speaking and writing. those who are planning a trip to Italy. Italian Festival and dive into Ita- television and social media influenced You will be exposed to situations lian Fashion and Food! This Italian the Italian language? What about the Italy for Travelers that you are likely to encounter when event provides hands on crafts and influence of English? During this wor- from 1pm to 4:30pm traveling such as: meeting people, delicious food will truly give you the kshop lead by Oscar Luca D’Amore, Italian Language School ordering in a restaurant, making a feeling of browsing the small shops we will try to answer these questions 601 Van Ness Avenue reservation, shopping, and more! Le- in a market of a quaint Italian town. and will learn how to avoid the mista- ww sfiis.org/special-events arning the essential Italian words and Throughout the day several catering key phrases will help you get more services will allow our guests to out of your vacation. The class is discover or rediscover the authentic intended for students with little or no flavors of Italian cuisine. Finish the previous exposure to Italian to those journey with a tasty Italian appetizer who are just curious about what they and thrilling fashion show. are in for on a trip of a lifetime. May 7

Food & Fashion Italian Festival. A day of Italian Culture and Tradition from 9:30 am to 8:00 pm Oshman Family JCC, Taube Jored Campus for Jewish Life 3921 Fabian Way, Palo Alto ww info: www.sito.org

106 | i-Italy | Spring 2017 www.i-Italy.org Left page, top: Guglielmo Marconi. Below: a photo from the exhibit A Day in Naples, by Flavia Loreto. This page, top: Jerry Carniglia, a painting from the Entropy series. Below: John DiPaolo, Inca. Bottom: Casa Castiglioni. ww Until August 13 Two Exhibitions at the Italian American Museum

John DiPaolo’s abstract paintings roil move and fortify those who approach transform the reality we inherit into with an inexhaustible energy. with unfettered eyes. Such visceral an idealized world – one we might san francisco san Underpinned by a shape-shifting effects are not incidental but rather actually create and inhabit if we had kaleidoscopic dynamism, they offer directly precipitated by DiPaolo’s the power. His impulse, initially up configurations of form, color and remarkable understanding of what inspired by European Expressionism, movement that crystalize and painting is what painting is meant to is essentially romantic, and the tremble before sinking swiftly back achieve. It is therefore unsurprising to results are paintings that are, if into the composition. And while the learn that, for the last 40 years, John nothing else, emotive. A native of San paintings draw much of their vitality DiPaolo has pushed the limits of Francisco, Carniglia, after military inspired by wood-craft skills learned from this perpetual imminence, the abstraction to make art that “says service in Vietnam and two years from his father, he created a line of unwavering soundness with which the and does something,” rather than art spent traveling in Africa, earned a B.A. custom-designed furniture which was DiPaolo knits these cycles of that caters to the styles most in English literature and drama from shown in gallery exhibitions. That led formation and re-formation imparts common presuppositions. DiPaolo U. C. Berkeley in 1975. He then him to painting. In 1993 he earned an the work with a sense of solidity and strives to make paintings that speak performed with San Francisco’s M.F.A., also at Berkeley, which turned monumentality. As objects harboring to people. celebrated Eureka Theater Company loose and refocused passions that had equal parts spirit and strength they —Excerpted from “Toward A New and designed sets for the avant-garde been previously simmering below the have the power to both profoundly Abstraction,” John DiPaolo: A dance company, MAFISHCO. In 1985, surface. “Entropy” refers to the Forty-Year Retrospective, by Frances second law of thermodynamics which Malcolm. states that order runs to chaos. While Carniglia’s [Entropy Series] paintings At a time when ideas stripped of teem with chaotic activity, there is material form have become a nothing apocalyptic or ironic about normative mode of art making, Jerry them. These resplendent, vivacious Carniglia gives us bold abstract canvases are rendered in bright colors paintings that argue for the validity of and in a thick medium with sweeping, actual, lived experience. His art fuses exuberant arm-length gestures. They deep physical engagement with the describe, in retina-tingling hues and belief that nature can be used as a swirling, raked lines, the power of metaphor to describe our desire to crashing and colliding waves and the relentless energy of jungle foliage, proliferating in scythe-shaped fronds. June 14 & 15 pality of Milan, the Italian Cultural Avoiding illusionism, he defines space Institute of San Francisco, the by painting these shapes in SF Design Week. Casa California College of the Arts (CCA) contrasting colors, often in jarring Castiglioni Exhibition and San Francisco Design Week, a mash-ups. and Presentation dematerialized initiative will spread —David M. Roth, 2010 (abridged) The Design Hub, Pier 27 around the two cities during their David M. Roth is the editor and James R. Herman Cruise Terminal respective Design Weeks, April in publisher of Squarecylinder, the online ww 2017.sfdesignweek.org/the-hub Milan and June in San Francisco. visual art magazine for Northern Find the billboards, photograph California. n The show was originally concei- them (selfies get extra points) and ved by the Castiglioni Foundation the best images will win a Polaroid This event is co-sponsored by the for the Abitami exhibition in Milan Cube Action Camera! Remember to Western Regional Chapter of the in 2011, and subsequently restaged tag them #HighUp #SFDW. Italian American Studies Association. in Rome, Mantova and Palermo. It Images jointly created by a group now travels for the first time to of Italian and Bay Area graphic John DiPaolo: Four Decades of the United States with the aim of designers will be printed as posters Painting recreating a living space where June 2 – 12 and bill-posted in strategic urban Museo Italo Americano the creations of the Castiglioni locations. Geoff Kaplan (CCA Senior Fort Mason Center, 2 Marina Blvd. Building C brothers are available to the public San Francisco Design Adjunct professor of Design) ww museoitaloamericano.org in order to share in their design Week. High Up in Milan and Marina Pugliese selected the process, experience and use. and SF designers and matched them in Jerry Carniglia: A Tribute Brought to you by the Italian Con- Locations around SF pairs, each team setting their own Museo Italo Americano sulate General in San Francisco and ww 2017.sfdesignweek.org/projects specific rules and producing two Fort Mason Center, 2 Marina Blvd. the San Francisco Italian Cultural images in a spirit of the broadest Building C Institute. n In partnership with the Munici- freedom. ww museoitaloamericano.org www.i-Italy.org Spring 2017 | i-Italy | 107 Italy in the City dining out

ww i-Italy lands in the Golden City A Taste of Italy in san francisco san San Francisco

From chic and luxurious to friendly and casual, San Francisco’s Italian dining scene has something for everybody.

by Tommaso Cartia rant in the downtown area which Our Selection ww The Mission believes that dining is not just Italian food is such a trendy about eating food but also about for this Spring Farina wwand hip style of cuisine that, of engaging in conversations. The res- 3560, 18th Street course, it couldn’t not make a huge taurant’s walls are decorated with % (415) 565-036 impact in one of the most Europe- sentences starting with the word “I ww Downtown ww www.farina-foods.com an cities in the US. North Beach, believe,” credo in Italian. cuisine Traditional ambience Elegant the neighborhood where Italian From chic and luxurious at- Credo price $$$ immigrants settled in large num- mospheres to friendly and casual 60 Pine Street bers during the late 1800s, features ones, San Francisco’s Italian din- % (415) 693-0360 n Farina is an exquisite slice of a lot of Italian restaurants, and de- ing scene has something for every- ww www.credosf.com Italy’s Liguria in the Mission District spite being a bit touristy like many body. But we don’t want to spoil all cuisine Traditional of San Francisco. It truly was a ambience Elegant of America’s “Little Italies,” it has the richness of the city’s culinary price $$ “mission” for the restaurant’s some very authentic spots. There, landscape now! Beginning with owners to make crude farina (Italian you’ll find places like L’Osteria del this first national issue, i-Italy n San Francisco is a bohemian city for “flour”) grow into one of the Forno, a joint focusing on northern will take you on an adventure to where some of the world’s most most authentic Italian experiences in Italian cooking, and Ideale, a typi- discover the best Italian spots in incredible artists either lived or the city. The restaurant’s sleek and cal Roman osteria. town. To start, we selected these passed through. Credo (the Italian elegant ambience is sure to enchant Of course every single neighbor- unmissable restaurants where and Latin word for “I believe”) is a diners. Be sure to try the focaccia hood, not just North Beach, has its you can not only savor the most modern Italian restaurant where you di Recco–stracchino cheese melted own signature Italian restaurants– authentic Italian cuisine but also can still feel the Beat Generation’s between two thin layers of dough, some of them very rustic and tradi- learn more about local Italian cul- vibe. Credo believes in the ancient a typical dish from the lovely city tional, others in the line with San ture and traditions. This is just an Latin philosophy that dining is not just of Recco. Or perhaps you’re in the Fran’s hippy vibe. Take Credo, for appetizer for what’s to come! En- about consuming food, but also about mood for a dish made with pesto, a example, a modern Italian restau- joy and buon appetito! ww conducting conversations; therefore, traditional sauce originating in Genoa the restaurant’s walls are covered made with crushed basil, garlic, salt, with an intricate array of ideas all pine nuts, and sometimes cheese. starting with the word “I believe.” This You can savor it in the succulent concept surrounds the guests and gnocchi di patate al pesto–potato invites them to reflect while savoring dumplings served with basil. typical Italian dishes. For lunch, you may consider ordering one of Credo’s Flour+Water pizzas, and for dinner be sure to try 2401 Harrison Street the pumpkin gnocchi with roasted % (415) 826-7000 brussels sprouts, squash, apples, ww www.flourandwater.com sage brown butter, pomegranate, cuisine Traditional/Fusion ambience Elegant and parmesan. If you’re in the mood price $$$ for wine, you’ll find a selection of primarily Italian wines from both the n Let’s go back to basics. Flour and north and the south of the peninsula. water are simple ingredients, but Our suggestion—take your time when they’re at the root of one of the most at Credo, this is not a place for people popular dishes in the entire world— in a hurry. pasta. With over 50 unique pasta

108 | i-Italy | Spring 2017 www.i-Italy.org Left page: the lounge at Credo. This page: the book of Flour+Water’s chef Thomas McNaughton; below: L’Osteria del Forno; rigth: Ideale’s chef Maurizio Bruschi The Italian Dining Scene in Town

recipes collected by ww Rome, North Beach Executive Chef Tho- mas McNaughton, this elegant yet rustic restaurant Just Imagine If Everything in San Francisco is san francisco san all about the art of handmade pastas. The most simple in- Was Made In-house... gredients in the hands of a gifted chef create true cooking masterpieces. To get the idea, try “gargati with smoked Based on the teaching his grandmother, Nonna Serafina, critically acclaimed hen, bearss lime, bloomsdale spinach chef Maurizio Bruschi offers an authentic taste of Roman cuisine and a refined & toasted pistachio” or “whole wheat radiatore with braised duck, brussels selection of Italian wines that will put you in a dolce vita state of mind. sprout & persimmon mostarda.” Neapolitan style oven-baked pizzas are another one of the restaurant’s by T. C. stand-out items. Flour+Water also offers pasta tasting menus and a co- A truly “ideal” place to have an okbook named after the restaurant. wwauthentic taste of Roman cuisine, Ideale is also one of the best- ww NORTH BEACH known Italian restaurants in town. Critically acclaimed chef Maurizio L’Osteria del Forno Bruschi opened the place 22 years 519 Columbus Avenue ago. He comes from four genera- % (415) 982-1124 tions of chefs and started cooking ww www.losteriadelforno.comm at 17 years old. Maurizio was taught cuisine Regional (Northern Italian) by his grandmother, Nonna Sera- ambience Rustic price $$ fina–the secret behind Ideale’s old- fashioned Roman cuisine. n North Beach is often referred to This traditional trattoria has a as San Francisco’s Little Italy, and if striking, colorful vibe. Zagat praises you’re looking for a real Italian dining Ideale: “Italian fare is the real deal… spot, be sure to check out L’Osteria one of the few no tourist eateries in Ristorante Ideale del Forno, owned by the oldest Italian North Beach.” As you would expect 1309 Grant Avenue family in town. If you’re Italian you from a Roman osteria, the hospital- % (415) 391-4129 know that osteria is indicative of pure, ity is genuine and friendly. You will ww www. idealerestaurant.com traditional food. Oriented toward be treated like an old friend from cuisine Regional (Roman) ambience Rustic Northern Italian cuisine, this restau- the engaging, joyful staff. This is the price $$ rant’s menu features typical dishes same joy and engagement you will like arrosto di maiale–roasted pork, feel when you taste the restaurant’s you feel as if you were invited to an Known for more than just pas- spiedino di agnello–lamb kebab, and classic Roman dishes. Italian home for supper. tas, appetizers and main courses, polenta and formaggi–polenta with You can’t miss the signature As for appetizers, clients love the Ideale is also famous for being one cheeses. The wines are purely Italian, spaghetti alla carbonara–spaghetti grilled calamari over arugula, which of the best pizzerias in the area. and Richard Terzaghi, owner of L’O- with homemade pancetta, eggs, is a healthier twist on the more This is due to chef’s Maurizio steria del Forno, personally selects pecorino and parmigiano; the bu- mainstream fried calamari. Burrata previous experience in San Fran- them from small Italian wineries. catini all’amatriciana–bucatini with is another delicacy that those who cisco’s dining scene. He was the homemade pancetta and pecorino want to experience Italian food real- owner of Pazzia, on 3rd near Fol- cheese in a fresh tomato sauce; or ly need to have at least once in their som, which become famous for the saltimbocca–veal scaloppini lives. Burrata, which is Italian for its thin crust pizzas, with tasty with prosciutto di parma and sage “buttered,” is a fresh Italian cheese tomato sauce, fresh mozzarella, in a frascati wine reduction. An- made from mozzarella and cream. and organic basil leaves–the per- other great pasta choice would be The outer shell is solid mozzarella, fect Roman pizza. the ravioli di zucca, which contains while the inside contains stracciatel- Ideale’s refined selection of Ital- a perfect balance between sage and la and cream–giving it an unusual, ian wines will put you in a dolce pumpkin. Everything from the pas- soft texture. It is usually served fresh vita state of mind. And speaking of tas to the sauces are made in-house, and at room temperature. At Ideale, dolce, you can’t miss Bruschi’s sig- which not only makes such a huge the burrata is just right and tastes nature dessert, which is the tasty difference in taste but also makes exactly as it should. traditional tiramisù. ww www.i-Italy.org Spring 2017 | i-Italy | 109 Italy in the City dining out

ww Cow Hollow ww Discovering Italian San Francisco

Capannina 1809 Union Street % (415) 409-8001 Massimiliano, His ww http://capanninasf.com san francisco san cuisine Traditional ambience Rustic price $$$ Wife Lorella, and a n Take shelter from the city’s hectic pace in this small “hut” (capannina in Italian). The atmosphere is homey and cozy, and the meals are family style. Bite of Sardinia The mouth watering seafood dishes are to die for, and the pastas are excellent! Try their penne all’arrab- Hidden somewhere in San Francisco are the culture, biata con gamberi–penne with spicy the traditions, and the flavors of the enchanting tomato sauce, prawns, and arugula; or their house made pappardelle with Island of Sardinia, home to one of the most ancient mushroom and wild boar ragù. As second courses we suggest pesto Italian ethnicities. crusted salmon over fennel purée and string beans, or the lobster and shellfish cioppino in tomato lobster by Tommaso Cartia Chef Massimiliano Conti, born broth. Exquisite after dinner drinks like in Mezzo Campidano, Cagliari, in Moscato - Passito Sori’ and Malvasia “Pane et casu e binu a rasu”— Sardinia, felt the need to go back delle Lipari are the perfect spirits to wwbread, cheese and the glass to his roots and to do them justice pair with a Sicilian Cannoli or a house- of wine always full; recites and old by honoring the traditions of the made tiramisù. Sardinian saying. This immedi- women in his family. ately gives the idea of what Sardin- Lorella and Massimiliano feel ww Dog Patch ian cuisine is all about, simplicity, that out of all of Italy’s traditions, genuinity, and satisfy the pleasures Sardinia’s are less known than La Ciccia Piccino of the senses. those of Italy’s other regions, like 291 30th Street (Noe Valley) 1001 Minnesota Street Eating at San Francisco’s La Cic- Sicily. This is probably due to the % (415) 550 8114 % (415) 824-4224 cia is indeed all about that as well, it fact that the island is located far ww http://laciccia.com ww http://piccino.com gives you a chance to experience the away from the Boot, while Sicily cuisine Regional (Sardinian) ambience Rustic cuisine Traditional traditional cuisine from Sardinia, is only a narrow strait away. His- price $$$ ambience Rustic price $$ home to one of the most ancient torically, the isolation of the region Italian ethnicities. With their cui- meant it was less influenced cul- come and go but traditions stay.” n The secret behind this Italian jewel sine, Chefs Massimiliano Conti and turally by other Italian traditions. That’s why they decided to write is friendship. Founders Sher and his wife Lorella preserved the is- That’s one of the reasons why the the names of the menu’s dishes in Margherita met at the market and land’s distinctive style and heritage. ancient Sardinian dialect preserved ancient Sardinian and to follow a developed their friendship through its integrity as a language. It was style of cuisine that is nothing but repeated chance encounters. That’s Two Artisans of Cooking less “contaminated” by other Ital- rustic and organic. They believe in also how some of their vendors, “We consider ourselves artisans of ian dialects and less involved in the the rituality of sitting together to such as the Mariquita and Star Route cooking. For us, preserving qual- formation of the unified Italian lan- share a meal, which is not merely a farms, became involved with this ity and tradition is fundamental. guage. Dining at La Ciccia is, there- matter of just feeding the body but small yet prominent locale! The goal We said that we wanted to create fore, a fully immersive experience also of feeding the soul. is to bring the essence of the farmers’ a place where we would personally in the Sardinian culture. Their kitchen is indeed a soul- food to your plate. Piccino offers a like to dine, that would have felt ful one, they use only raw materials killer selection of traditional pizzas like home. And so, we opened La Everything Sardinian and pure extra virgin oil to cook–no as well as exquisite fresh pastas like Ciccia out of our love for the beau- As Massimiliano says, “We promote greasy sauces, no complex dressings. “chiocciole, fennel sausage, braised tiful region of Sardinia.” That’s Sardinian ingredients, Sardinian Thankfully, the Californian territory kale, parmesan, chili” and “semolina what Lorella Degan told us when wines, Sardinian culture, and we is rich with raw materials, from the gnocchi, cremini chanterelle mushro- we asked her about the decision try to promote a Sardinian lifestyle freshness of the meats and the veg- om, parmesan broth.” Also, be sure behind the opening of her family- that helps [to] live life in a more etables to the fish cooked fresh off not to miss their famous polpette! run restaurant. It started as a small sustainable way.” the boat. The pastas are made in- Piccino’s wine list is delightful and cre- venture and is now celebrating 11 Massimiliano and Lorella didn’t house, except for the ones that are ative from “Country Quaffing Reds” to successful years in San Francisco’s leave anything to chance and stayed traditionally dry and imported from “Softer More Voluptuous Whites.” vast Italian dining scene. true to their philosophy: “Trends Italy, like the maloreddu–a Sardin-

110 | i-Italy | Spring 2017 www.i-Italy.org Massimiliano Conti and Lorella Degan with some of they signature dishes

ww Exotic & Genuine A Sardinian Language Menu san francisco san La Ciccia’s menu is as exotic and as genuine as it sounds. You will get the chance to learn a bit of the Sardinian dialect by reading it! Here are our favorite options.

Is Antipastusu e Is Inzalarasa (Appetizers and Salads) Inzalaredda de acciugasa e arangiu Marinated white anchovies, oranges and onions Prupisceddu in Umidu cun Tomatiga Baby Octopus stew in a spicy ww We wanted a place that would Tomato Sauce feel like home, so we opened Is Primusu (First Courses) Spaghittusu cun Allu Ollu e Bottariga La Ciccia out of our love for Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe our beautiful region of Sardinia. Malloreddus a sa Campidanese Semolina Gnochetti Pork For us, preserving quality Bagna Pecorino Sardo and tradition is fundamental. In Segundusu (Main Courses) Gamberoisi Arrustiusu cun Tomatiga ian striped-shell pasta, similar to the strong belief that “the alchemy dinian equivalent of the Grenache Seared Prawns on a Rich gnocchetti, often flavored with saf- between food and wine is an experi- grape, which is one of the island’s Tomato Sugo fron. Another special pasta from the ence that has to be lived in life,” a best grapes. It is a deeply colored, region is fregula, which consists of third of the restaurant’s wine list is full bodied red wine that routinely Pratisceddussu (Side Dishes) semolina dough that has been rolled dedicated to Sardinian spirits. maintains alcohol levels around Pani guttiau–traditional Sardinian into balls 2–3 mm in diameter and Massimiliano and Lorella select 15%. This wine is a world of spicy Flatbread baked with extra virgin olive toasted in an oven, similar to cous- their wines mostly from local, bou- wonders to be discovered both in its oil and pecorino cheese cous. Fregula is typically prepared tique wineries. Of the 180 brands red or rosè version. Massimiliano by simmering it in a tomato-based that they have, the Vermentino and Lorella represent the Sardinian Is Druccisi (Desserts) sauce with clams. During your dis- di Gallura DOCG from Sardinia spirit like no one in San Francisco Truta de Arrescottu covery of Sardinia, you can’t leave La is one that stands out. This white and, we dare to say, in the whole Sardinian Ricotta and Saffron Cake Ciccia without savoring the famous full-bodied fresh wine is the perfect United States. ww Honey and Toasted Almond bottarga–a Mediterranean delicacy– partner to accompany a good fish- usually a pasta dressing with salted based dish. Other extraordinary and cured fish roe from grey mullet wines from Sardinia are the Torbato, fish eggs. La Ciccia imports these a full-bodied wine with distinctive eggs directly from Sardinia’s city of aromas and smoky notes, and the Oristano. Vernaccia di Oristano, a sweet and dry wine with a curious history. It The glass always full! was believed that consuming ample Along with these typical Sardin- quantities of wine produced from ian products, La Ciccia’s wine list the Vernaccia grapes was respon- is filled with some of the most ex- sible for low instances of malaria in quisite wines from the region. Conti Sardinia. started in the food business as a Last but not least, at La Ciccia sommelier, and he was the District you can experience another Sar- Manager in D.C. for the Winebow dinian quintessential elixir–the Group, one of the most important Cannonau, the king of Sardinian Americans wine importers. With red wines. Cannonau is the Sar- www.i-Italy.org Spring 2017 | i-Italy | 111 Italy in the City OVERVIEW

ww Antonio Verde, Consul General of Italy in Los Angeles los angeles los Coordinating the Italian Presence as a System

We promote Italian art, cinema, food and wine and other made in Italy products, while also showing tourism opportunities and teaching the audience about our achievements in science, manufacturing, and research. This is what we call a “country-system approach.”

Consul General Antonio Verde’s jurisdic- There are also Italians and Italian Americans have disappeared. Nowadays, Italian Americans wwtion stretches from Southern California to who work in less glamorous but highly renowned are perfectly integrated into the professional Nevada, Arizona and New Mexico. His constitu- industries, like aerospace and renewable energy. world here and don’t suffer bias. ency encompasses over 200,000 people who, in This generational gap is true of all young people, one way or another, claim Italian identity. A whether born here or in Italy. Tell me about your role in Made in Italy. You’re little over 20,000 are Italian citizens residing involved in promoting Italian quality and pro- in the US. The rest are American citizens of Ital- You’re saying that contemporary Italian tecting Italian labels from the so-called “Ital- ian origin. Americans aren’t so different from their Ital- ian sounding” phenomenon. ian—or American for that matter—peers. So This is a very important issue and our Govern- Your “public” is American, naturally. But that “Italian America” is no longer a community ment is very active in protecting our points of ex- broad category includes, among others, two frozen in time? cellence, particularly in the agricultural sector. important and rather different groups: Ital- Frozen isn’t its dominant characteristic. That Here too we have to draw a distinction. On the ians residing in the US and Italian Americans. perception has largely dissolved. It was true one hand, there are locally made knockoffs that Can you give us a snapshot of your constituents before communication became so highly devel- market themselves by sounding Italian but are from your point of view? oped. But today many descendants of Italians pale imitations. We need to ensure that consum- By now the Italian-American community is have rekindled their relationship to their ances- ers appreciate the difference of quality between firmly integrated into American society, even if it tral home and maintain ties that they couldn’t Parmigiano and parmesan, to make just one ex- preserves its past identity through consolidated have before. They visit Italy frequently and know ample. On the other hand there are goods that national organizations, such as NIAF and the what today’s Italy is like. are produced here because they’re perishable; Order of Sons of Italy, as well as a number of these are often made using Italian manufactur- local associations that have now been federated. Are there still a lot of Italian stereotypes— ing methods and know-how and, sometimes, As the original nucleus of Italian immigrants great lovers, hotheads, Mafiosi—that some raw materials imported from Italy. They’re not grows older, these organizations face consider- blame Hollywood for perpetuating? Being in scams. But it’s still important to underscore the able challenges trying to engage the next genera- Los Angeles, I have to ask— difference. tion, including those coming from Italy today. This might have been the case in the past. But An important role in coordinating the different that’s less relevant today. There’s a clearer per- We’d like to end on the following point: coor- components and generations of the Italian com- ception that these are works of fiction. And more dinating promotional efforts for Italy. How do munity is performed by the ComItEs, the elected importantly, Italy’s image in the US is cool now. you see this aspect from your vantage in Los representative organs for Italians abroad. Angeles? Yet, young people do differ socially and pro- Would you say the same for the image of Ital- Here in LA we have the representatives of the fessionally from the original immigrants: they’re ian Americans? whole network of institutions that constitute the professionals, entrepreneurs, and college pro- The image of Italian Americans on both sides “Sistema Italia,” which includes the Italian Cul- fessors; in LA many work in the entertainment of the Atlantic has evolved and improved dram- tural Institute (ICI), the Italian Trade Agency world and in the fashion and design industry. matically through time and most stereotypes (ICE), the Government Tourist Board (ENIT),

112 | i-Italy | Spring 2017 www.i-Italy.org Left: Audrey Hepburn and Gregory Peck in Roman Holiday (1953). Below: The Lure of Italy, on show at the Getty Center

ww Valeria Rumori, Director of the Italian Cultural Institute in LA

The Job of Promoting angeles los Contemporary Italy

A large part of my job entails presenting contemporary Italy to Americans already familiar with our prestigious past, explaining that our country isn’t just its glorious Renaissance. Contemporary Italian culture is an integral part of our country that we want to promote “as a system.” and the Italia-America Chamber of Commerce Valeria Rumori has a wealth of experience (IACCW). Promoting Italy abroad is this sys- wwpromoting Italian culture. Previously at tem’s common goal and it’s the job of Consulate the Italian Cultural Institutes of San Francis- General to coordinate the various parts. We do co and Marseille, France, in Los Angeles she is this through a series of integrated initiatives, for now at the helm of an enormous administrative instance, where we promote Italian art, cinema, district encompassing 8 states and 2 consulate food and wine and other made in Italy products, territories, Los Angeles and Houston, TX, with while also showing tourism opportunities and which the institute actively coordinates and col- teaching the audience about our achievements laborates. Her agenda is clear and coherent: to in science, manufacturing, and research. This is promote an image of Italy not only as a country what we call a “country-system approach.” Co- with a glorious past but, above all, as a cultur- ordination and communications are, in short, ally vibrant place in this day and age. linchpins. Nowadays success is predicated on having an effective communications strategy. Your jurisdiction is enormous. How popular is Italy among your constituents? Then there’s that typical Italian individualism. Wildly. Italianness is cool here. It’s admired by Is that a serious weakness? people from every social rank and generation. I’ll It can be a positive cultural trait when it gives give you an example. As you know, our institute center stage to initiative, creativity and vision. offers language and culture courses organized This is at the heart of Italian entrepreneurship by the nonprofit group Lingua Viva. The cours- and is reflected by the success that our compa- es also include workshops for tourists and film nies enjoy worldwide and in the US. buffs, workshops in eno-gastronomy, literature, and art history. Recently we had a workshop in You think positively and refuse to see things in renaissance cooking with appearances by chefs, black-and-white terms. Would you call your- food bloggers and sommeliers. its artistic, cultural, and regional features. Take self an optimist? the many initiatives to promote our country as I tend to see the half glass full more often than How do you engage the city’s existing makeup a location for moviemaking, like the Filming in half empty, to use a common expression. But I to promote Italian culture? One would imag- Italy Festival inaugurated last February with the wouldn’t call it optimism. I think there’s an ele- ine, for example, that your schedule of events support of the Ministry of Culture and Tourism’s ment of realism involved in seizing upon oppor- revolves a lot around film… Film Division and the Italian Trade Agency of tunities even when faced with challenges. Maybe Since we’re in LA, paying particular attention Los Angeles. We had many star guests come who it’s also a professional bent. I am not expected to to film is almost obligatory. But it is always a had either personal or professional ties to Italy, see things negatively. We diplomats vie to unravel means of achieving our chief aim, which is to in- residents of the City of Los Angeles like directors knots. And I really love this job. ww troduce people to contemporary Italy, meaning Oliver Stone and Jonás Cuarón, the actor and www.i-Italy.org Spring 2017 | i-Italy | 113 Italy in the City Emilio Cavallini. Below: the headquarters of the Italian OVERVIEW Cultural Institute in Los Angeles.

producer Riccardo Scamarcio, actors Jeremy Renner and Nat Wolff, as well as the grandchil- dren of Gregory Peck, the unforgettable star of Roman Holiday. los angeles los Basically, since the image Americans have of Italy is linked to the movies of the 1950s and ‘60s—particularly to certain classic Ameri- can productions, Cinecittà and Italian neorealism—bringing cinema back to Italy is a way of introducing Americans to the “new” Italy. Is that right? Exactly. Another example of that approach is a series of initiatives developed in collaboration with the Italian National Tourist Board, or ENIT, in Los Angeles. Last April 11, along with Toscana Promozione Turistica, we organized “Toscana: Set Cinematografico Natu- rale,” an event devoted to the natural, artistic and architectural beauty of Tuscany, followed by a wine and regional cuisine tasting. It’s an integrated promotional strategy combining film, art, tourism and eno-gastronomy. And Italy has a commercial stake in it, since the Regione Toscana offers financial incentives to movie productions that choose to shoot in the region. international event in the coming months. The term “contemporary Italy” has come up Design is another one of those industries in several times in this interview. Is that the This approach is also deeply integrated into which Italians excel, and our focus on it is partly agenda? the life of the city; you team up with other the result of the Italian Government and the A large part of my job entails presenting con- major events here that are directly or indi- Washington Embassy. Last March the Italian temporary Italy to Americans already familiar rectly connected to Italy. Can you give us a Consulate General and the Institute organized with our prestigious past, explaining that our few examples? Italian Design Day at the prestigious Pacific De- country isn’t just its glorious Renaissance, that A good example is a collaborative effort in the sign Center in West Hollywood. For the event— modern Italy is commercially and touristically works with the Getty Center. From May to July, which saw the collaboration of the Triennale di viable. The culture—contemporary Italian cul- the Getty will host two important vedutisti Milano and the Ministries of Foreign Affairs and ture—is an integral part of our country that we shows entitled The Lure of Italy: Artists’ Views, International Cooperation, Economic Develop- want to promote “as a system,” in tandem with with masterpieces by foreign artists on their ment and Culture & Tourism—two “ambassa- other Consulates, the Italian Trade Agency, the Grand Tour of Italy; and Eyewitness Views: dors” of Italian design, architects Lorenzo Dami- Tourist Board, and the Italian-American Cham- Making History in Eighteenth-Century Europe, ani and Elena Pacenti, talked about the history, ber of Commerce. ww a collection of paintings that immortalized par- new trends and Italian creative contribution to ticularly important historic events that occurred the industry. in Italy and Europe in the 1700s. Furthermore, for Los Angeles Design Week Simultaneously, the institute has inaugurated this June we’ll present Emilio Cavallini: Har- A Grand Tour in Contemporary Italy, an exhibit mony Runs on a Thread, an exhibit curated curated by the Centro Cinema Città di Cesena by art critic Peter Frank that sheds light on featuring photographs of regional sets of the the Italian fashion designer and entrepreneur’s most important Italian films from the 1940s to career. Cavallini’s work is the product of his ex- 2016. Then on 18 May there will be The Lure of perience in the contemporary fashion industry Italy—Today, which puts a contemporary spin and the industrial production of his famous on the classic Grand Tour, seeking out lesser legwear. known tourist destinations, trends, and indus- Cavallini recently designed the “IIC Los tries in which Italians excel. Angeles Creativity Award” specially for us, an original work inspired by the Pantheon ceil- Do you communicate with other cultural in- ing, which recognizes Italian creative excel- dustries in the city? lence in the world. Thus far the award has All kinds: from literature to figurative art to gone to actor/producer Riccardo Scamarcio, opera to fashion to contemporary independent makeup artist and 2017 Oscar winner Alessan- music. But with spring upon us, we might single dro Bertolazzi, and Ethan Peck, the grandson out design, which will be the focus of the major of Gregory Peck.

114 | i-Italy | Spring 2017 www.i-Italy.org MADE IN L.A. los angeles los

www.i-Italy.org Spring 2017 | i-Italy | 115 Italy in the City EVENTS

Calendar

los angeles los April 22-May 13

Giacomo Puccini: Tosca 7:30 pm Dorothy Chandler Pavilion 135 N Grand Avenue ww laopera.org

n A fiery prima donna becomes trapped between her allegiance to her rebel lover and the scheming behind the Refettorio Ambrosiano, May 15 May 23 of a treacherous police chief who a soup kitchen conceived by chef will stop at nothing in his lust for Massimo Bottura for the Milan 2015 Starring Europe: Waiting for... Viva Vivaldi! her. The explosive conflict between World’s Fair to turn food waste into Il Nostro Ultimo 6:30 pm these three unforgettable characters meals for those in need. 7:30 pm Theatre Raymond Kabbaz comes to a hair-raising conclusion Aero Theatre 10361 W. Pico Blvd in one of opera’s bloodiest, most May 8 1328 Montana Ave, Santa Monica ww Lavirtuosi.org intense dramas. Baritone Ambrogio ww starringeurope.com Maestri stars as Police Chief Baron Olive Oil in Focus n Pre-concert lecture by Maestro Scarpia.Conducted by James Conlon. 6:00 pm n European award winning short Carlo Ponti on the musical works Co-produced by the Houston Grand Italian Cultural Institute and feature films and box office featured at the final performance Opera Association and the Lyric 1023 Hilgard Avenue successes return to the Ameri- of the Los Angeles Virtuosi Orche- Opera of Chicago. ww iiclosangeles.esteri.it can Cinemathèque for a Festival stra’s 2016-2017 season at the featuring the best of contemporary Theatre Raymond Kabbaz on May n On the occasion of the Los Ange- Old World cinema. Italy is represen- 25; illustrated by video and audio les Times Food Bowl and the 150th ted by Il Nostro Ultimo (Our Last, material. anniversary of Filippo Berio a special 2016, 90 minutes) by Ludovico Di Presented in collaboration with presentation on one of the most fla- Martino. The actor Guglielmo Poggi the Italian Cultural Institute, Los vorful and healthiest ingredients of was awarded best actor in 2016 by Angeles. the Italian and Mediterranean diets, the Milan International Film Festival olive oil. (MIFF) for his portrayal in the film. May 25 The talk will highlight both the “hu- It will be screened on May 15th at man factor” in the process of olive the Aero Theatre in Santa Monica. Viva Vivaldi! oil making, the richness in tastes Q&A with director and actor. 6:30 pm and aromas of a wide variety of go- Theatre Raymond Kabbaz od olive oils, as well as how best to May 16 10361 W. Pico Blvd pair them appropriately in different ww Lavirtuosi.org May 5 recipes and with wines.. 150 Years of Pirandello 6:30pmm n Ending its second year as the Food for Soul – Cooking is May 13 Italian Cultural Institute orchestra-in-residence at the a Call to Act 1023 Hilgard Avenue Theatre Raymond Kabbaz, the Los 7:00 pm Italian Street Food ww iiclosangeles.esteri.it Angeles Virtuosi’s performances The Theatre at Ace Hotel 10:30 am of masterworks by Antonio Vivaldi, 929 S Broadway Italian Cultural Institute n Luigi Pirandello was a dramatist, featuring the thrilling artistry of ww iheatre.acehotel.com 1023 Hilgard Avenue novelist, poet, and short story renowned violinist Roberto Cani, ww iiclosangeles.esteri.it writer from the late 19th and early coupled with masterworks by n The panel will feature Massimo 20th centuries. On the occasion of Claude Debussy and Ludwig van Bottura, Mario Batali, Roy Choi, Do- n Alessandra “Ale” Gambini is a LA- the 150th anniversary of the birth Beethoven are sure to send spirits minique Crenn, and Mary Sue Milli- based Italian food blogger, recipe of Pirandello, Prof. Daniela Bini soaring. ken, Hosted by Jonathan Gold. One- developer, host home chef in web (University of Texas, Austin) and The program includes concertos third of the world’s food is thrown series and author of the cookbook Thomas Harrison (University of from Vivaldi’s Four Seasons played away, while hundreds of millions “A Queen in the Kitchen”. Born and California Los Angeles), will look at by LA Opera First Violin and Con- of people go undernourished. The raised in Northern Italy, beautiful the evolution of Pirandello’s creati- cert Master Roberto Cani, coupled panel discussion will be followed by Milan, she learned how to cook and ve process and the impact that one with an orchestral version of an exclusive screening of Theater love good food from her beloved of his muses, Marta Abba, had on Claude Debussy’s Clair de Lune and of Life. This film explores the story grandmother Nonna Fernanda. his last works. Beethoven’s Fourth Symphony.

116 | i-Italy | Spring 2017 www.i-Italy.org Luigi Pirandello working at his typewriter. Left: Sondra Radvanovsky in the title role of LA Opera’s 2017 production of “Tosca” (photo: Ken Howard)

ww Until May 27 The Lure of Italy Today. “Grand Tour in

Contemporary Italy” at the IIC in LA angeles los

“Grand Tour in Contemporary Italy” is a rich selection of photographs capturing regional Italian film sets from the 1940s until today, curated by Antonio Maraldi - Centro Cinema Città di Cesena. Before the Second World War it was rare, if not unusual, that Italian cinema was shot outside of the studios, immediately following the war, inspired by Neorealism, Italian cinema went into the streets and piazzas and continued to move throughout the entire peninsula. It was a practice used not only in Neorealist films but also in comedies and melodramas, commercial and independent films. A phenomenon visible in the following May 9-July 30 The Lure of Italy. decades, a continuous search for new locations for cinema’s stories. The exhibit Eyewitness Views: is a testimony to the on-location production technique, documenting the chosen The Lure of Italy. Making History in Eighteenth- regional locales and highlighting the excellent work of set photographers over Artists’ Views Century Europe the past 75 years. Italy in all of its entirety is represented, from the Aosta Valley 6:30 pm 6:30 pm to Sicily, from small villages to large cities. Together the exhibit forms a The Getty Center The Getty Center fascinating album of places and images, sensations and characters. The exhibit 1200 Getty Center Drive 1200 Getty Center Drive inaugurated the first edition of the cinema festival Filming In Italy, an event ww getty.edu ww getty.edu promoting Italy as a filming location, which was held February 6 – 8, 2017 at the Italian Cultural Institute in Los Angeles. The festival was conceived as a link n From the crumbling ruins of n From Paris to Madrid and Vienna connecting other important ancient Rome to the crystal clear to London, from the Doge’s Palace events in Los Angeles, such light of Venice, Italy has fascinated to St. Peter’s Square, Europe’s as the TCM Classic Film travelers and artists for centuri- most iconic cities and monuments Festival and the exhibits The es. Painters and draftsmen have have played host to magnificent Lure of Italy: Artists’ Views found inspiration not only in the ceremonies. During the golden from the Getty Museum cities but also in the countryside age of view painting in the eighte- Collection and Eyewitness and in the deep history and culture. enth century, princes, popes, and Views: Making History in Visiting from France, England, ambassadors commissioned artists Eighteenth Century Europe, the Netherlands, and Germany, such as Canaletto and Panini to re- both organized by the J. Paul artists drew sketches to preserve cord memorable moments ranging Getty Museum at the Getty vivid memories, creating works from the Venetian carnival to an Center and highlighting Italian of extraordinary atmosphere and eruption of Vesuvius. This first- landscapes. beauty. Their Italian counterparts ever exhibition focusing on views of responded to the tourist demand historic events includes over fifty Italian Cultural Institute for souvenirs by crafting their own works, many never seen before in 601 Van Ness Avenue, Ste F masterpieces. America. ww iicsanfrancisco.esteri.it ww Until May 27 “Serial Flirtations:” Rotari’s Muses at the Norton Simon Museum in Pasadena

“Serial Flirtations: Rotari’s Muses” are featured as a set. Rotari began Augustus III. During this time he of seriality until after his death. looks at the works of 18th-century his career in his hometown of transitioned to painting bust-length While some of his portraits in painter Pietro Rotari (1707–1762), Verona, eventually traveling widely portraits of elegant members of Dresden may already have been historically important as one of the throughout Italy once he gained their courts. Fast-forward to 1755 seen as tiles of a larger mosaic, main representatives of a group of recognition. in St.Petersburg, Rotari was Catherine II’s purchase of 300 Italian artists who worked in On his expeditions, he studied the summoned by Empress Elizabeth of paintings by Rotari and his students Germany, Poland, and Russia, works of Venetian, Roman, and Russia to produce hundreds of for her “Cabinet of the Muses” at whose Italian origin is often hardly Neapolitan artists. In these early depictions of young girls along with the Peterhof Palace and her other recognizable. The installation years, he primarily painted religious his studio, all of which demonstrate residences sealed his fame as a celebrates the 310th anniversary of and mythological subjects. His varying degrees of emotion. The painter of character heads. the artist’s birth, featuring eight international career took off in painter’s virtuosity for such work paintings attributed to both him and 1750, when he was called to Vienna earned him great acclaim, both for Norton Simon Museum his studio, including his iconic Young to work for Empress Maria his talents and his prodigious 411 West Colorado Blvd Girl Writing a Love Letter (1755). Six Theresa, and then Dresden, where output. Pasadena rarely displayed character studies he was summoned by King His works were not seen in the light ww nortonsimon.org www.i-Italy.org Spring 2017 | i-Italy | 117 Italy in the City DININGOUT

ww The Big (Italian) Orange los angeles los Italian Dining: Los Angeles Has It All

There are tons of Italian options in LA, perhaps too many. Luckily, i-Italy has taken on the challenge of reviewing them all and selecting the best for you!

by Samantha Janazzo ipes, new innovations, beautiful Our Selection can only be enjoyed at this happening ambiences, and celebrity citings spot. The wine list at Bestia changes Home to the Hollywood for a quintessential 5 star experi- for this Spring daily to some extent and is comprised wwcrowd, Los Angeles is one ence. Whether you’re pining for of offerings from emerging producers of the world’s biggest and most spaghetti alle vongole in Santa rather than commercial ones. Do not glamorous cities. It attracts mil- Monica, an aperitivo in West ww DOWNTOWn skip dessert! Finish off your dinner lions of tourists every year and Hollywood, or burrata in Beverly with the Mast Brothers Bittersweet sets high standards for everything Hills, Los Angeles has it all–and La Bestia Chocolate Budino Tart; it’s both sweet in the city. From cinema to fash- more. Get in the car and brave the 2121 East 7th Place and creamy. ion to the culinary industry, ev- traffic, or Uber to avoid parking % (213) 514-5724 eryone in LA tries to keep up with your car, and you will surely be ww www.bestiala.com ww SILVER LAKE the glam. Eating authentic Italian satisfied with the authentic Ital- cuisine Traditional ambience Modern food is trendy here, and the dinian food served fresh in LA. price $$$ Alimento ing scene has something to offer As you can tell, there are 1710 Silver Lake Blvd to everybody—from superstars tons of Italian options sprawled % (323) 928-2888 and businessmen to tourists and throughout the largest city on the ww www.alimentola.com families alike. West Coast, perhaps too many. cuisine Traditional ambience Casual Matteo’s in Rancho Park, for Luckily, i-Italy has taken on the price $$$ example, is famous for filling the challenge of reviewing them all bellies of Frank Sinatra, Dean and selecting the best for you! n Alimento is a tasteful combination Martin, and the rest of the Rat Let us be your word of mouth and of rustic Italian cuisine and contempo- Pack with authentic Italian food. discover the finest Italian gems rary California vibes. The restaurant’s Offering quite a different vibe is together—write to us freely with title derives from the Italian word for Bestia, a chic warehouse trans- suggestions and observations at: “food” and was inspired from head formed eatery that’s known for its [email protected]. Here is just chef Zach Pollack’s Italian culinary truffle infused ravioli. LA craves an appetizer to what it is to come! education. After touring Italy’s ga- the combination of old school rec- Buon appetito! ww stronomy city to city seeking the best flavors to bring back to the United n This warehouse transformed restau- States, he returned, prepared to take rant sports an industrial exterior, and on the competitive LA restaurant that same industrial theme is carried scene. The tortellini in brodo is a out inside this intriguing LA dining spot. stand out pasta dish that is warm and The hottest item on the menu is the comforting with bursts of cheesy fla- mouthwatering roasted bone marrow vor. Be sure to also try the lamb belly served with spinach gnocchetti, crispy with chickpea pancake, fennel, mint, breadcrumbs, and aged balsamic; it’s tomato, and Fiore Sardo cheese. Many elegantly plated and melts in your people choose to order a few small mouth with each savory bite. The cava- dishes for the table rather than one telli alla norcina is another knock out; dish each. Because the flavors coexist the ricotta dumplings with housemade so perfectly with one another, sharing pork sausage, black truffles, and grana a meal together is the only way to padano create a heavenly aroma and experience all the finely crafted menu a satisfying flavor combination that options. The wine list is extremely

118 | i-Italy | Spring 2017 www.i-Italy.org The Italian dining scene n Los Angeles impressive and hand picked to pair ww Westwood well with the homemade pastas, fresh salads, and fine meat. La Bruschetta: A True Italian Experience ww Beverly Grove and a 1,100 Bottle Wine Rack angeles los

Gusto 8432 West 3rd Street % (323) 782-1778 ww http://gusto-la.com cuisine Traditional ambience Cozy price $$ n Describing themselves as “free- range Italian,” the culinary experts Italian pastas along with meat and at Gusto are not afraid to push vegetarian dishes. Italian-American their limits in the competitive LA classics are not to be missed either: gastronomy scene. The interior is people line up for the meatballs an intimate setting which is fitting and marinara sauce that just might because you will surely fall in love be the tastiest in Los Angeles. The with the food! The wine list focuses wine menu is extensive yet carefully on the wide variety of artisanal selected with wines from all over brands that represent some of the boot and California. Finish your Italy’s smaller vineyards. Taste evening with one of the fabulous the bucatini carbonara for the first desserts such as the almond toffee Westwood LA, home to the University of Los Angeles, a variety of eateries, sites course; it is smooth, flavorful, cannoli or the chocolate banana to see, and quaint local parks that create an unbeatable laid-back Californian and mixed right at the table. For a bread pudding, a satisfying end to an vibe. Lined with palm trees and rush hour traffic is Westwood Boulevard–home second course beautifully prepared exquisite meal. to an Italian delight called La Bruschetta. From the outside, the dark mahogany chicken, beef, pork, or salmon are finish blends in with the strip of restaurants, music shops, and other local served with fresh vegetables at ww Hollywood businesses found along the bustling street. However, the interior sets this Italian sizable portions. Many dedicated joint apart from the competitive culinary scene of Westwood Boulevard. What clients return again and again for Miceli’s strikes passersbys is the expansive display of wine that lines the walls and the coconut gelato pie, raving about 3655 Cahuenga Blvd W provides the ultimate décor for this inspiring Italian restaurant. The tables are the perfect level of sweet authentic % (323) 851-3344 covered with stark white cloths and adorned with romantic candles that create flavors to finish out a memorable ww www.micelisitalianmenu.com an intimate and welcoming Italian ambiance. dinner. With generous portions, rea- cuisine Traditional Head chef, Angelo Peloni joined the United States’ competitive food industry in ambience Casual sonable prices, and attuned service, price $$ the 1980s with the vision of creating a true Italian experience on American soil. you will truly have a monumental He looked to do so by embracing hospitality, utilizing dishes from all around Italy, experience at Gusto. n If you love a good Italian pizza, and offering the perfect pairing of wine with each meal. The result of his vision is this old-school Hollywood restau- La Bruschetta, and it certainly does not disappoint. Angelo hand selects each ww Highland Park rant is the place for you. The pizza’s bottle found in the La Bruschetta’s wine collection, and he co-designed the crust is thin and crispy, and the restaurant’s 1,100 bottle wine rack, which has been given the name “The Wave.” Maximilano fresh cheese melts in your mouth. His wine collection is comprised of wines from smaller vineyards, and his menu 5930 York Boulevard Flavorful red and white pasta features some lesser-known yet delicious Italian dishes. % (323) 739-6125 sauces are complemented by high “The name of the game in the restaurant industry is options!” Peloni exclaims. His ww www.maximilianohp.com quality meats and cheeses–only the perfectly tailored menu pulls dishes from around Italy all while pushing the cuisine Traditional best is served in this family-owned envelope with spices from around the world. One dish that takes people by ambience Trendy price $$ restaurant. The chicken parmigia- surprise is the penne with a curry sauce. Curry is not typically associated with an na and the lasagna are absolutely Italian dish, but it’s genius combination. If you’re looking for meat dishes, try the n Maximiliano is the perfect spot worth trying for those authentic ossobuco, which has its culinary roots in Milan. Or perhaps you would prefer the for either brunch, lunch, or a casual Italian flavors. This comfort food Sicilian style veal cutlet with garlic, anchovies, a tangy lemon sauce. To finish off dinner. We recommended it for the comes with entertainment! The sin- your meal, take a look at the expansive dessert menu, which, among other great food, peaceful environment, ging waiters and waitresses really delights, includes tiramisù and Sicilian pastries served fresh. and exceptional service. Try the set Miceli’s apart from the rest of Being the first restaurant in LA to serve thin crust pizza from the massive the Italian restaurants out there. La Bruschetta complimentary bruschetta, Angelo prides wood-burning oven; the wonderful The interior design gives off the 1621 Westwood Boulevard himself on creating competition and taking Italian classic is absolutely delicious vibe that old Hollywood stars dined % (310) 477-1052 action in the food industry. Celebrity or not, his and can be mounted with a variety of here once upon a time, giving you ww www.slbwestwood.com constant commitment to fellowship maintains toppings. the sense that you just stepped into cuisine Traditional faithful clients like Elizabeth Taylor, among ambience Cozy The menu also promotes several a time machine. price $$ others. www.i-Italy.org Spring 2017 | i-Italy | 119 Italy in the City DININGOUT The Hollywood Connection los angeles los

ww Authentic Italian Food on the Red Carpet Matteo’s + Townhouse + Hoboken = 3 in 1 What’s truly unique about Matteo’s are its three locations. Matteo’s, an old Hollywood gathering, is the main restaurant. On the floor above is Townhouse, known for hosting weddings, Hoboken, a café, is just next door.

by Tommaso Cartia other members of Hollywood’s fin- rant in a location which wasn’t ex- great Italian restaurant; it’s a truly est socialites. actly the ideal location, eight miles memorable and star studded expe- Matteo “Matty” Jordan, the The restaurant is nestled in the from Hollywood, in Century city. rience. The exterior is flanked with wworiginal owner, grew up across residential neighborhood of Ran- Because of Matteo’s Italian cooking two columns that enclose the mas- the street from Frank Sinatra in cho Park, in the Westside of the and his celebrities friends, the joint sive glass doors to the past, and the Hoboken, New Jersey. In fact, he city, that in recent years has un- was a hit and became the Rat Pack’s memorable interiors, characterized was delivered by Sinatra’s mother, dergone a revitalization, through shiny new LA hangout. by updated red booths, pleasing a midwife back in Hoboken. He a more modern architecture, but Over his 35 years of activity, works of art, and romantic lights, worked as a trucker, owned a hot continues to maintain its subur- Matty would continue to host ac- mindful of that period of time that dog stand, before moving up the ban and peaceful feel. Surrounded tors, artists and other Old Hol- most of all left an indelible mark on restaurant scene at several promi- by familiar streets and the abun- lywood celebrities: from the best Matteo’s past, present, and future. nent L.A. restaurants like Patsy dance of trees, families, and young of the best to the up and coming. D’Amore and La Scala. He finally professionals living in the area, all Almost everyone passed through Matteo’s Townhouse openied his own place on West- are drawn to Matteo’s thanks to its the restaurant: Lucille Ball with What is truly unique about Matteo’s wood Blvd in 1963. delicious Italian fare and colorful Gary Morton, who would sip her are its three locations on Westwood With the little help from his history. Jack Daniels Old Fashioned, Char- Boulevard. Matteo’s is the main Hoboken friend Frank Sinatra, lie Bronson, Jack Lemmon, Walter restaurant. Step inside, and a slew along with the rest of his crew, An Old Hollywood Gathering Matthau, Burt Lancaster, Gregory of photos strung on the walls of Matteo’s restaurant became an im- New Jersey native, Matty “Matteo Peck, Sophia Loren, and Elizabeth Matty and his celebrity friends will mediate hotspot and a stomping Giordano” Jordan travelled all the Taylor. instantly transport you back to the ground for the Rat Pack and many way to LA and opened the restau- Matteo’s is more than just a 70s and 80s.

120 | i-Italy | Spring 2017 www.i-Italy.org Left page: Sophia Loren and Frank Sinatra were among the habitués of Matteo’s in the 1970s. Below: an event at Matteo’s and some The Hollywood Connection of its signature dishes los angeles los

ww With the music, white tablecloths and candles, classy atmosphere, and of course Italian food served, each location channels the days of the Rat Pack.

The second location is called duck lasagna with seasonal mush- Sit down and relax while the Delicious Wines Townhouse, designed thinking of rooms, spinach and leeks; or the friendly and efficient staff takes And make sure to ask your the typical New York townhouse. delicate Nodino di Vitello, a the care of your needs. Begin with one waiter about their extensive wine It is located on the floor above chef’s special pan-seared veal chop of their appetizing salads, a truly list. At all the locations, you will be Matteo’s and is known for hosting with either a porcini mushroom delightful way to start your meal, able to find the perfect glass match weddings. Townhouse is in fact sauce or grilled with fresh herbs like the popular Caesar Salad, or for your dish, from Italian to other comprised of two main parts: the and garlic. And if you have a sweet the fresh Beet salad, with arugula, imported wines, red, white, spar- spacious indoor dining area with a tooth, you will also want to leave fennel oranges, walnuts, feta and kling you name it! And if you are in dance floor, which is connected to a some room for dessert. Try the rich, beets. As you look at the menu you the mood for something different, large outdoor upper level patio that thick, dark chocolate mousse that will find many options, from pas- ask for their crafted cocktail list, is perfect for a wedding ceremony. is infused with orange flavoring, ta to meat dishes, pizza to sand- delicious and freshly made. All in At night, lights twinkle above the called terrina di cioccolato. You wiches, everyone will be satisfied all, Hoboken is truly perfect for beautiful patio. will thank us, we are sure. at Hoboken. a lunch break or dinner with the Both Matteo’s and Townhouse Try one of their fragrant and family. showcase the same menu com- And Hoboken Next Door delicious thin crust pizzas, or taste As for the service you will not prised of classic must-haves such Finally, there’s Hoboken, the café the popular Chicken Cacciatore: be disappointed. No matter the lo- as the crispy flatbread, smothered located next door to Matteo’s and super tender chicken with toma- cation, from the moment you step with a tomato cream sauce and Townhouse, that takes its name toes, sweet peppers mushrooms in you will feel spoiled by the host- infused with cheese. Plus the old- from Matteo’s birthplace. Pur- and onions, a real delicacy that no ess and excellent servers. What- school cold appetizer, veal tonnato, chased in 2005 and remodeled one can resist. ever doubt or question you might thick slices of roasted veal coated in 2006, Hoboken is the perfect Monday’s at Hoboken are also have, they will certainly help you with a sauce made from tuna and a spot for casual dining with its cafe an LA hit! They have a great spe- and guide you through your dining creamy dressing. Along with some and plentiful takeaway options. cial- with an order of any salad experience. unforgettable regional classics like A gathering spot for the neigh- you will get a free pizza all at Regardless of which of the the Osso Buco Milanese, a Braised, borhood, where the food that is $10.95- Che bello! With large three locations you choose, you Slow-Cooked Veal Shank that melts served to feel homey and a taste portions and warm classic food, won’t regret your decision. With in your mouth, served with a side of that will keep you coming back. all at reasonable prices: Hoboken the music, white tablecloths and delicate Saffron Risotto. Meals at Hoboken combine West will become a part of your fam- candles, classy atmosphere, and At Matteo’s you will also find Coast heart-healthy options along ily, a post for your friends, and a of course Italian food served, each new takes on on classic dishes, like with the known and loved Italian- delight to just stop by for a quick location channels the days of the the decadent Pasticcio di Anatra, American feel of Matteo’s. bite and drink. Rat Pack. ww

www.i-Italy.org Spring 2017 | i-Italy | 121 Fred Plotkin LABuStINA Below: Illustration by Darrell Fusaro ww The Italy I Love The Unique Gift of Sociability

I know, I know—Italians are not perfect. But who is? Yet it is the full expression of their humanity that makes being with Italians so pleasurable. by Fred Plotkin

I am asked several times a ww Pleasure Activist wwday—at least—what it is I love about Italy. I find that the way the Fred Plotkin is one of America’s question is posed says more about foremost experts on opera and has the person asking it than how I distinguished himself in many fields as might answer. The questioner of- a writer, speaker, consultant. He has ten seeks confirmation for his or written for the New York Times, Los her perception of what Italy might Angeles Times, Opera News, and other be. And that, to me, makes little publications. He lectures frequently at sense. The Italy the person is ask- the Smithsonian Institution, the Juilliard ing about represents a mere slice of School, and Columbia University. He is what Italy is. the author of nine books, many of them For people who love food and on Italian topics. He lives in New York wine, that is what they want to and Italy. “I am known as a pleasure know about. And, yes, I think Ital- activist, which does not connote ian food is the best in the world and mindless hedonism, but a deep and the wine is distinctive because it is passionate pursuit of ideas and made to pair with all manner of knowledge, with emphasis on using dishes that emanate from kitchens one’s senses and intuition to the in all 20 regions of Italy. fullest,” Fred says. There is so much more that we In June 2016, Frank Bruni wrote in The might call the Excellence That Is New York Times: “Fred Plotkin [is] an Italy: Agriculture, Architecture, American who might as well be Italian, Automobiles, Cinema, Dance, De- given how extensively he has studied sign, Fashion, Gardens, History, and worked in Italy, the subject of many Literature, Mountains, Music, Nat- of the books he’s written.” ural Beauty, Opera, Painting, Reli- gion, Romance, Scientific research, Sculpture, the Sea, Theater, Urban every delight the nation offers so Studies, and many other things you much more savory. can surely think of. Which brings me to the answer One of the things I love about It- as to what it is I love about Italy: aly—I have not yet reached the mo- This nation is an extraordinary ment to disclose the thing—is the teacher for anyone who is open to Italian people in all of their beauty it and eager to learn. Its civilization and imperfections. They are more When an Italian is your friend, generosity or humor—that makes and its seemingly natural vocation connected to their humanity than he or she becomes devoted to you being with Italians so pleasurable. for creativity means that everything in many other countries and live life and your inclination is to do the They are the inheritors of one of one sees, tastes, touches, hears or so that everything can be savored. same. All over the country I have the great civilizations the world smells in Italy is part of a magnifi- While in other countries people people about whom I think and has known and they often feel its cent whole. see social media as a tool of friend- care and they feel the same about weight and the demands it makes. Italy is a compliant muse whose ship, in Italy they are a tool of com- me. Such a burden—and the bureau- only requirement is that anyone munication. But nothing beats the I know, I know—Italians are not cratic and structural challenge it who claims to love her be willing to sense of intimacy when you and perfect. But who is? Yet it is the can impose—means that life can learn and have one’s assumptions your Italian friends are together. full expression of their humanity— seem less beautiful than it could be. challenged and upended rather than This gift of sociability is something whether it is based on compassion, But in Italy, it is the juxtaposition merely confirmed. Italy teaches us very treasurable about Italians. frustration, irascibility, curiosity, of beauty and burden that makes what it means to be human. ww

122 | i-Italy | Spring 2017 www.i-Italy.org