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FEBRUARY | MARCH 2018 ITALIAN CULTURAL CENTER OF SAN DIEGO PICCOLA ITALIA B I - M O N T H L Y P U B L I C A T I O N V o l . 1 8 , N . 1 F e b r u a r y / M a r c h PICCOLA B i - m o n t h l y 2 0 1 8 p u b l i c a t i o n ITALIA I t a l i a n C u l t u r a l C e n t e r o f S a n D i e g o N e w s l e t t e r I n s i d e t h e I s s u e SAPERI & SAPORI SAN DIEGO CIVIC "LA PAZZA GIOIA". D'ITALIA THEATER SUL CINEMA ITALIANO E ALTRO Please join us for a night of Ancient Grains, what are they, unforgettable music and drama at Call Me by Your Name. Luca and why you should eat them. San Diego Opera's production of Guadagnino riporta l’Italia in Turandot with a special discount gara dopo vent’anni. just for us! MESSAGE FROM THE PRESIDENT b y A n d r e a Z a r a t t i n i Cari Soci, Sono lieto di comunicare a tutti voi, che abbiamo deciso di far ripartire la nostra newsletter e che cercheremo di renderla sempre più interessante ed appetibile. L’Italian Community Center di San Diego, pubblicò il suo primo bollettino nel 1981, anno della sua fondazione, chiamandolo “La Fiacola”. Da allora sono passati 37 anni ma il nostro intento di informare i nostri membri, le istituzioni italo- americane e gli amici sugli avvenimenti e le attività del Centro non è cambiato. Ho voluto introdurre una, in questa nuova edizione della Piccola Italia, una pagina dedicata ai prodotti italiani ed alla cucina italiana. “Saperi e Sapori d’Italia” sarà un viaggio itinerante nell’Italia di oggi. Vi presenteremo i veri prodotti della cucina italiana e ricette di piatti preparati da illustri cuochi e pasticceri italiani. Ci aspetterà un anno pieno di novità e di divertimento. Un saluto a tutti. NEWSLETTER I am pleased to inform you, that we have decided to revive our b y I t a l i a n C u l t u r a l C e n t e r newsletter. The Italian Community Center of San Diego, published its o f S a n D i e g o first bulletin in 1981, the year it was founded, naming it "La Fiacola". Since then 37 years have passed, but our intent to inform our members, Editor: Antonella Castaldo Italian-American institutions, and friends about the events and activities of the Center has not changed. Graphic Designer: The Creative Gene - Antonella Castaldo In this new edition of Piccola Italia, we wanted to introduce a section dedicated to Italian products and cuisine. "Saperi e Sapori d'Italia" will be President: Andrea Zarattini a journey into today's Italian culinary world. We will present you with real Italian products, cuisine and recipes of dishes prepared by famous Vice President: Barbara Carra Italian cuisine and pastry chefs. Treasurer: Donald Stadelli A year full of novelty and fun will await us. Language Program Coordinator: Andrea Zarattini – ICC President Michela di Bella Secretary, Budget and Finance: Carol Gratzke Patterson Education and Programs: SAPERI & SAPORI D’ITALIA Gabriella Pozzoli & Antonio b y A n d r e a Z a r a t t i n i Iannotta PR, Sponsorship and Fundraising: Patrick Nardulli Treasurer: Don Stadelli Marketing: Antonella Castaldo Silvia Arnone Metzger Ancient Victor Laruccia Grains WHAT ARE THEY, AND WHY YOU SHOULD EAT THEM. For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species (modern hybrid grains). However, currently there has been a rise in the popularity, due largely to heightened food sensitivities and the population’s desire to become healthier. Ancient grains are rich of fibers and have more nutrients This means high protein content, (polyphenols, selenium, B vitamins and minerals). If regularly consumed, as high protein grains withstand they may regulate cholesterol and insulin. Some ancient grains are also transformation and machinery use gluten-free (Amaranth, Millet, Quinoa, Sorghum, Teff, etc.) and suitable for (milling, mixing, proofing, etc.) those people with Celiac disease. better than low-protein grains. Sometimes called heritage grains, they are very versatile and are loaded with Starting before the second world traces of vitamins, minerals and good quality proteins to keep you going. war the majority of the Italian Now, in the global grain trading market, the terms of trade tend to be from farmers started replacing ancient the point of view of industry not the consumer. As such, price is determined local varieties with modern wheats by supply and demand, as well as qualities that make a grain suitable for big with much higher yield and industries. protein content. Only because some Italian farmers called “Contadini Custodi” were able to keep a small production of local grains now we are able to grow them again. F e b r u a r y / M a r c h 2 0 1 8 I s s u e 0 1 S a p e r i & S a p o r i d ' I t a l i a c o n t i n u e Custodian farmers are defined as CHEFS & RESTAURANTS “those farmers (men and women) who actively maintain, adapt and b y A n d r e a Z a r a t t i n i disseminate agricultural biodiversity and related I would like to start this first new issue of knowledge, over time and space, our new edition of Piccola Italia with a at farm and community levels friend from my home town, Gino Fabbri. and are recognized by Gino, owner of one of the most successful community members for it”. pastry shops (Pasticceria) “La Caramella” Many of you may not know that located just outside Bologna, is the the Italian agriculture is the first President of “Accademia Nazionale in Europe for biodiversity with Maestri Pasticceri”. 7,636 species of vegetables and Even though he is averse to competition, Gino Fabbri won two of the 290 out of 531 Slow Food Presidia most prestigious competitions, the “Torta del Giubileo” where he met recognized in the whole world. Pope John Paul II and in 2015 the “Coupe du Monde de la Patisserie” in Let’s now talk about the most Lyon leading the Italian National team (Gino Fabbri, Emanuele popular Italian varieties divided Forcone, Francesco Boccia e Fabrizio Donatone). by regions: Abruzzo: Rosciola (soft wheat), MATTINDOR Saragolla (hard wheat genetically similar to the Canadian Kamut), INGREDIENTS Senatore Cappelli (hard wheat, also cultivated in the region of 1 ¾ cup (400 g) of soft butter Puglia, Basilicata and Marche), 3 ¼ cups (400 g) powdered sugar Solina d’Abruzzo (soft wheat), 10 medium eggs Sicily: Biancolilla (hard wheat), 2 ¼ cups (270 g) Unbleached All-Purpose Flour Madonita (soft wheat), Perciasacchi (hard wheat), 1 tbsp (15 g) grated lemon peel Russello (hard wheat), Timilia 1 vanilla bean (soft wheat), 2 ½ tsp (10 g) baking powder Tuscany: Andriolo (soft wheat), Frassineto (soft wheat), Gentil INSTRUCTION Rosso (soft wheat), Inalettabile (soft wheat), Sieve (soft wheat), Preheat oven to 325 degrees F (165 degrees C). Verna (soft wheat). Sift the flour and the baking powder into a medium bowl and set aside. Anpther ancient wheat widely spread in all of Italy is the Farro Beat butter and powdered sugar and slowly add eggs. in its three different varieties Add the grated lemon peel and the vanilla bean seeds to the mixing (farro piccolo or einkorn, medio or emmer and grande or spelt). bowl and add the flour. Transfer the preparation into a sac à poche (Pastry bag) and transfer Ancient grains do not require by squeezing into prepared round baking pan (8 to 10 inches chemical fertilizers and pesticides and are usually cultivated on diameter) previously buttered and sugared. organic farms. Keep in the oven for 40 minutes. Buon appetito! F e b r u a r y / M a r c h 2 0 1 8 I s s u e 0 1 "LA PAZZA GIOIA" Call Me by Your SUL CINEMA ITALIANO E ALTRO. Name. di Antonio Iannotta Luca Guadagnino Board Member Italian Cultural Center of San Diego riporta l’Italia in Artistic Director of the San Diego Italian Film Festival gara dopo vent’anni Lo scorso 23 gennaio sono state annunciate le nominations per la 90esima edizione degli Academy Awards, gli Oscar, al Dolby Theatre di Los Angeles il prossimo 4 marzo. Tra i nominati come miglior film anche un’opera di un regista italiano, Call Me by Your Name di Luca Guadagnino. Il film è una produzione internazionale, in lingua inglese, e non concorre alla Nelle categorie cosiddette “tecniche” categoria di miglior film straniero, bensì a quattro tra le possiamo vantare più di trenta statuette, dai candidature maggiori: miglior film (dopo vent’anni costumi della Roma di La Dolce Vita (Piero dalla candidature di La vita è bella di Roberto Benigni), Gherardi) alle scenografie di Hugo Cabret miglior attore protagonista (il ventiduenne Timothée (Dante Ferretti) di Martin Scorsese; dalla Chalamet, il più giovane candidato dal ‘39), migliore fotografia di Apocalypse Now (Vittorio sceneggiatura non originale (del maestro James Ivory) e Storaro) di Francis Ford Coppola alla miglior canzone (“Mystery of love” di Sufjan Stevens). Il creatura E.T. (Carlo Rambaldi) film di Guadagnino, dall’ominimo romanzo di André dell’omonimo film di Steven Spielberg.

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