The fact is that only about 5% of Italian/Americans speak Italian. Then again you have to define Italian. I like to use the term "Standard Italian". For example, did my parents speak Standard Italian? Certainly not to each other. They spoke a form of Neapolitan, a language that was not understood out of that area. Now their friends the Roses, were Sicilian and that's what they spoke, a language barely understood by the Neapolitans and certainly not understood by the Northern Italians. With the Roses they spoke English.
So what were my parents and others like them to do? Should they have taught us their language, a language that was certainly useful in the house or with other folks from their region or should they have taught us Standard Italian, a language that they barely knew? They could have sent us to Italian language school, however any such school would teach only Standard Italian. That would have helped us with the wider educated Italian world, but not in our communications with them. In fact, I think it would have been an embarrassment to them, to have their children speak the language of the educated class while they spoke the local dialect indicating their lack of education.
To be sure, they did know some Standard Italian, after all they did have three years of compulsory education and they did know how to read and write in Standard Italian. Dialects are usually not written nor do they have rules, Standard Italian does.* I remember my father speaking to his cousin who was a professor of Italian at Princeton University on the phone. This cousin, Arturo Mancini, only spoke Standard Italian, so my father had to respond in kind. He spoke, but it was halting and clearly not his mother tongue.
This sort of explains why only 5% of Italian/Americans speak the Standard Italian language. In Italy today, according to the national statistics bureau, 55% of Italians still use dialect some or most of the time when they are with family or friends.** When my parents came to the United States the users of dialect must have been near 90%. Thank god for Italian television, as now almost everyone on TV speaks standard Italian. In fact, everyone that graduates from High School in Italy speaks Standard Italian. If a person in Italy does not speak Standard Italian you know he or she is uneducated.
So how did Italy get into this language conundrum? Think of the Italian peninsula 2500 years ago. There were a bunch of Italic tribes all speaking their own languages. For sure some of these were similar but the further apart the tribes were the less alike were their languages. Tribes in Sicily spoke very differently from tribes in northern Italy. However, around 300 or 200 BCA, one of these tribes became dominant over the others; the Romans who spoke Latin. As their influence evolved so did their language. They developed the Roman alphabet, the same one we use today.
Since they conquered and ruled the entire Italian peninsula and Sicily, the official language was Latin. That does not mean that the people on the street spoke Latin, but that all the official offices spoke in Latin and all official documents were in Latin. We know that the Catholic Masses were celebrated in Latin up until the early 1960‘s. Throughout the years the language of the people became infused with Latin words or the local languages became Latinized, however they differed according to the region of the country you lived in.
This sort of mishmash went on for many years after the Roman Empire ended. The populace spoke their dialect and the official documents were written in Latin or whatever language one of the many conquerors chose to use in whatever region they controlled.
In the 14th century there was a movement on the Italian peninsula and Sicily to standardize a language other than Latin that could be used as the “official” Italian language. During this period there were about 13 major dialects in Italy, two of the most dominant were the Tuscan and Sicilian.
It was during this period that Dante Alighieri, a Tuscan from Florence, began writing in his local dialect. What he did was to use the Roman alphabet sounds and write his Tuscan dialect according these sounds. This is why Standard Italian is a phonetic language. There is no such thing as spelling in Italian. Words are written exactly how they are sounded. For example, take my surname FUMO. Fu is pronounced as in Fu-Man -Chu--and Mo as in “Mo Money”.
This guy was a prolific writer. As we all know he wrote the “Divine Comedy”. All his writings, in his Tuscan dialect, formed the basis for the Standard Italian language of today. Also in the running as Standard Italian was the Sicilian dialect. During this period it was a well developed language with written poetry and stories. If, by chance of geography, Dante had been born in Sicily, Standard Italian could be Sicilian.
The Tuscan dialect is Standard Italian. If a person is speaking in the Sicilian dialect, he or she is not speaking “bad Italian”, they are speaking another language. If a person cannot speak Standard Italian it means that they are not formally educated. Mussolini, for whatever his faults were, made sure that all schools taught Standard Italian, the Tuscan dialect.
So if you have to learn Italian, make sure it is Standard Italian, that way you can converse with most of the populace on the peninsula and on the islands.
Caio Guaglioni (Napolitano)
Caio Ragazzi (Standard Italian)
Later Homies (Homeboy English)
Goodbye Boys and Girls (Standard English)
* Sicilian is certainly one of the exceptions
** “La Bella Lingua---Dianne Hales”
Saturday, September 4, 2010
Monday, August 23, 2010
HE THINKS WHO HE IS
“He thinks who he is”—such a great New York City remark; which means that someone thinks they are better then anyone else or that they are a know it all. Well, I have to admit that people who actually live in New York City, all kind of “think who they are”, especially when it comes to restaurants and food. But when you live in New York City, one of the premier restaurant centers of the world, maybe you have a right to “think who you are”, then again, maybe you don’t. My wife Linda was born in New York City and I have lived there, with the exception of 7 years in Europe, since 1964. I guess that you could say we sometimes “think who we are”, without wanting to, especially when it come to restaurants.
When we first moved to our present country house in Bucks County, we would spend days exploring the back roads of our new neighborhood. To anyone who has not yet done so, I would recommend this very enthusiastically. Bucks County back roads are full of beauty and pleasant surprises. One day we were on the backest of the back roads, Old Bethlehem Pike, and we spotted, what we initially thought was one of those old ice cream parlors that dot the road sides in America. The sign outside said, “La Campagna, Ristorante Italiano”. Well, “thinking who we were”, we both started to laugh. “Can you imagine what that food is like? No way are we going there”.
Some weeks later, not thinking of it again, we went to visit friends that own the “Bella Vita” pottery place just outside of Doylestown, Pa. We were all talking about being Italian/Americans and how we all love good Italian food when one of our friends says to us, “Have you ever tried La Campagna on Old Bethlehem Pike? It’s great.” Linda and I looked at each other with that, “Is she crazy?” look. We know what these people from outside of New York City think good food is. Nevertheless, we said we would try it and we did. We went the very next evening.
When we pulled our car up to park at La Campagna, the first thing that we noticed thru the window was a wood burning oven that they use to make pizza, bread and other delicious things. Not a bad sign we thought, but what else was inside? When we entered we noticed Nonna making the dough for the pizza and the bread that they serve. A better sign, wood oven made pizza and bread kneaded lovingly by La Nonna? With a surprised look on our faces we met other members of the staff who were either from Italy or first generation Italian/American. The good signs were getting better and bigger every minute. To show off, because “I think who I am”; I asked Nonna in Italian if she was Sicilian. She answered sharply in Italian, “Ma che Sicilian, loro non sono manga italian’, io sono Napolitan’ ”. In jest, Neapolitans always say that Sicilians aren’t really Italian and clearly she was just jesting. The good signs here were not only getting better and bigger, they were becoming, metaphorically speaking, lighted. Linda and I looked at each other with that look of “maybe we hit on something here”.
With all the signs now metaphorically lighted, we sat down for the real test, the food. Our waitress, la bella Anna Marie, is the sister of the chef who is the grandson of Nonna, who was making the bread and pizza dough. Family affair you say, you have no idea. We checked out the menu and it looked excellent, not Italian/American but a combination of noveau Italian/American and Italian/Italian.
The real food test began when we ordered the fried calamari for an appetizer. Fried calamari sounds simple to make but this was a genuine test, because before I found La Campagna, I thought one could only get that crispy, light, not mushy, great tasting calamari in Italy. Well, when it came out, accompanied by the tomato sauce that Nonna cans herself and we tasted it, Linda and my “thinks who we are” attitude took a real slap in the face, a slap that we were happy to acknowledge. The signs were now not only metaphorically lighted they were in neon and blinking. Eureka, pay dirt, the mother lode. We found something good!!!
For the next course I had "Pollo al Matone" (Half of a chicken) marinated in special herbs, olive oil and infused with fresh squeezed lemons, grilled to perfection by incorporating hot bricks to produce uniform doneness garnished with lemon marmalade served with roasted red bliss rosemary potatoes and sautéed vegetables. This, of course, was cooked in the wood oven. Linda on the other hand had “Melanzana all Parmigiano”, which is an opulent eggplant lightly battered in a secret family combination of herbs, grated cheeses, flour and eggs, deep fried to golden brown topped with special tomato sauce, mozzarella and herbs and finished in wood fired brick oven. This was equally as good as the calamari. We didn’t partake of dessert that night, but on subsequent occasions we did. Two of my favorites are: “Granita”, which is a fresh pureed fruit with the right combination of sweetness and light cordials, quickly frozen and then served upon demand with fresh mint leaves. This dessert I dream of, especially on warm summer nights. Another great summer dessert is, Gelato Banana Frangelico with chocolate chips made on premise and always a hit when offered.
Over the last four years we have been regulars at La Campagna and we have come to realize that we are dealing with a level of food sophistication of the highest quality. And I mean high quality. The second time we went there, we knew by the complexity of the menu and the wonderful flavors of the meals that we were dealing with professionals. I asked Annamaria who the cook was because, meaning no disrespect to Nonna, I figured we were dealing with someone very well school in food preparation and presentation. Annamarie told us, matter of factly, that the chef was her brother who was a graduate of The Culinary Institute of America (CIA). Combine La Nonna and a graduate of CIA and you have a culinary delight.
As I had mentioned before, this is a family affair, La Famiglia Coletta The capo of this family, without a doubt, is Anna Coletta She is the mother of Annamarie, Steven the chef, Gianni the assistant chef, daughter of gli nonni Maria and Antonio, sister of Aunt Mary, another waitress, and wife of Antonio Coletta. She is the force behind the restaurant, the guiding hand behind all the children and the glue that keeps everything together. She also writes the monthly newsletter, which I mistakenly thought was written by Annamarie. When I ask Annamarie who wrote the newsletter she matter of factly said “my mother”. No hubris in this family. She should have been and maybe still will be a writer. I wait for the next edition of the newsletter just for her little stories of Italy, the season and any other tidbit that she chooses to expound upon.
Steven the chef, as Michelangelo and Leonardo Da Vinci before him, has mastered his craft at a very early age. He’s 28. But, as Nonna once told me, “ he wassa sempre appressa me when I cooka”. Loosely translated means he was always at my side when I was cooking. The family mustered up the money to send him to CIA and the world has never been the same since.
Once after Linda and I took a trip to Sicily and Italy and came back with food memories embedded in our brain, we feared we would find that the food in America just doesn’t taste right, without that freshness that you find in Italy. We were wrong. A trip to La Campagna dispelled any of those fears. Steven is a genius in the kitchen and he does it without any of the fanfare of Rocco and Emeril. He simply does it perfectly in an understated way. When you ask him about a particularly good meal you just had, he shrugs his shoulders and says,” I don’t know. I just put this and that together, it was easy”. He does not “think who he is”, but he, in fact, “is who he is”.
I remember when we first snickered at this restaurant and “thought who we were”. Well, every time I enter the restaurant now I enter an atmosphere of sophistication and food perfection. The clientele is composed of doctors, lawyers, judges, engineers, wives of unnamed politicians and generally people who know food. Everyone that goes to this restaurant loves not only the food but the family as well. Talk about “family values”, this is the quintessence of “family values”: love, friendliness, compassion and competence in their work. All the patrons wish for two things for the restaurant,1) That that it is a success, and 2) that it is not too much of a success. We jealously don’t want things to change.
The restaurant is 1 ¾ hours from New York City and less that and hour from Philadelphia. I have two words of advice for anyone who is reading this, “GO THERE”.
Oh, by the way, in case you where wondering, Linda and I still “think who we are”, but not because we come from New York City. It’s because we are patrons of La Campagna, Ristorante Italiano.
Cast of Characters
( In order of appearance)
Nonna Maria DiSandro
Nonno Antonio Di Sandro
Pretty Young Waitress Annamaria Coletta
Capo di Famiglia Anna Coletta
Chef Steven Coletta
Chef’s Assistant Gianni Coletta
Aunt Mary Maria Grimaldi
Anna’s Husband Antonio Coletta
Friday Night Waitress Filomena Coletta
Chef’s Wife Heather Wallace Coletta
Chef’s son Steven Antonio Coletta
“Thinks who he is” writer Roberto Fumo
Beautiful wife of writer Linda Gladkowsky
.
Menu Offerings
APPETIZERS
CALAMARI seasoned & fried or grilled calamari $9.00
MELANZANA pan fried zucchini/eggplant layered w/fresh mozzarella & marinara sauce $8.00
COZZE steamed Prince Edward Island and New Zealand mussels, choice of red or white sauce $12.00
BRUSCHETTA CON MOZZARELLA grilled country-style bread topped w/melted fresh mozzarella, extra-virgin olive oil, sun-dried tomatoes, garlic, olives, capers & herbs $8.00
FRITTO MISTO (serves 2) beer-battered fried calamari, scallops&shrimp $16.00
ANTIPASTO assortment of meats and cheeses w/ olives & roasted red peppers $13.95
FRIED MOZZARELLA batter dipped/fried mozzarella served in a lemon caper anchovy butter sauce $9.00
**Please Note: In order to maintain the creativity of the Italian cuisine, our menu changes periodically. There may be additions or deletions to this brochure. Your order taker will be more than happy to assist you when ordering. Buon Appetito!
FIRST COURSE
Entree portions
Complimentary choice of soup or salad
RAVIOLI three cheese & spinach ravioli in a rose cream sauce $20.00
RISOTTO DI GIORNO risotto of the day $21.00
GNOCCHI potato dumplings in varied sauces $21.00
LASAGNETTE baked lasagna - choice of meat or seasonal vegetables $19.00
VONGOLE spaghetti & clams served red or white $21.00
Il SANTO Hand -made taglatelli pasta served in a white veal fennel, spinach ragu $21.00
Il STEFANO wild mushroom herb polenta served in a Bolognese sauce $19.00
PESCATORI linguini w/shrimp & scallops in a tomato seafood sauce $21.00
POLPETTI classic spaghetti & meatball $19.00
SECOND COURSE ENTREE
Complimentary choice of soup or salad
BISTECCA grilled Rib-eye served w/ mushroom Risotto - choice of weight - (16 oz, 24 oz, or 32oz) Market Price
SALMONE grilled brushed w/ pesto served over white bean, spinach & shrimp $20.00 GRANACHIO sauteed crab cakes w/pici pasta, broccoli rabe, oil & garlic sauce $22.00
CACIUCCO clams, mussels, scallops, calamari &shrimp w/ linguine in tomato seafood sauce $23.00
SALTIMBOCCA veal scaloppini w/prosciutto & fontina cheese in a sherry sage sauce served over seasonal vegetables $21.00
SCALOPPINI Choice of: grilled or sauteed veal or chicken in a choice of : lemon caper or marsala sauce Served w/pesto risotto $19.00
PASTICCIATA grilled chicken, sausage, peppers and onion casserole $17.00
PARMIGIANO chicken or veal parmesan w/spaghetti $17.00
RIPIENO breaded chicken breast stuffed w/roasted eggplant asiago cheese prosciutto over herb risotto $21.00
**We reserve the right to change prices, offerings and specials without prior notice**
OLD WORLD BRICK OVEN PIZZA LARGE $9.50 SMALL $7.00
ADDITIONAL TOPPINGS
Pepperoni, Mushrooms, Onions,, Sausage, Olives, Anchovies ,Pepper LARGE (Each) $1.75 SMALL (Each) $1.25
SPECIALTY TOPPINGS
Prosciutto, pineapple, broccoli, spinach, roasted red peppers, ricotta, carmelized onions
Large $3.25 Small $ 2.00
SPECIALTY PIZZAS
Pizza Margherita $9.00 / $12.50
-fresh mozzarella, basil and tomato sauce-
Pizza Quattro Stagioni $10.50 / 13.95
-"four season" w/ prosciutto, artichokes, mushrooms and smoked salami-
Pizza Diablo $9.75 / $12.75
- "The devil’s Pizza"; spicy w/ sopressata
Pizza Napoletana $6.75 / $9.00
- tomato pie w/capers, anchovies & garlic -
Pizza Alle Melanzane $9.75 / $12.75
- pizza w/pan fried eggplant -
Pizza Al Tonno $10.50 / 13.95
- pizza w/carmelized onions and tuna -
Pizza Al Gorgonzola $9.50 / $12.50
- pizza w/ blue cheese and spinach -
Pizza Alla Campagna $10.50 / 13.95
- roasted red peppers, broccoli rabe & sausage-
Or Create your own Masterpiece!
When we first moved to our present country house in Bucks County, we would spend days exploring the back roads of our new neighborhood. To anyone who has not yet done so, I would recommend this very enthusiastically. Bucks County back roads are full of beauty and pleasant surprises. One day we were on the backest of the back roads, Old Bethlehem Pike, and we spotted, what we initially thought was one of those old ice cream parlors that dot the road sides in America. The sign outside said, “La Campagna, Ristorante Italiano”. Well, “thinking who we were”, we both started to laugh. “Can you imagine what that food is like? No way are we going there”.
Some weeks later, not thinking of it again, we went to visit friends that own the “Bella Vita” pottery place just outside of Doylestown, Pa. We were all talking about being Italian/Americans and how we all love good Italian food when one of our friends says to us, “Have you ever tried La Campagna on Old Bethlehem Pike? It’s great.” Linda and I looked at each other with that, “Is she crazy?” look. We know what these people from outside of New York City think good food is. Nevertheless, we said we would try it and we did. We went the very next evening.
When we pulled our car up to park at La Campagna, the first thing that we noticed thru the window was a wood burning oven that they use to make pizza, bread and other delicious things. Not a bad sign we thought, but what else was inside? When we entered we noticed Nonna making the dough for the pizza and the bread that they serve. A better sign, wood oven made pizza and bread kneaded lovingly by La Nonna? With a surprised look on our faces we met other members of the staff who were either from Italy or first generation Italian/American. The good signs were getting better and bigger every minute. To show off, because “I think who I am”; I asked Nonna in Italian if she was Sicilian. She answered sharply in Italian, “Ma che Sicilian, loro non sono manga italian’, io sono Napolitan’ ”. In jest, Neapolitans always say that Sicilians aren’t really Italian and clearly she was just jesting. The good signs here were not only getting better and bigger, they were becoming, metaphorically speaking, lighted. Linda and I looked at each other with that look of “maybe we hit on something here”.
With all the signs now metaphorically lighted, we sat down for the real test, the food. Our waitress, la bella Anna Marie, is the sister of the chef who is the grandson of Nonna, who was making the bread and pizza dough. Family affair you say, you have no idea. We checked out the menu and it looked excellent, not Italian/American but a combination of noveau Italian/American and Italian/Italian.
The real food test began when we ordered the fried calamari for an appetizer. Fried calamari sounds simple to make but this was a genuine test, because before I found La Campagna, I thought one could only get that crispy, light, not mushy, great tasting calamari in Italy. Well, when it came out, accompanied by the tomato sauce that Nonna cans herself and we tasted it, Linda and my “thinks who we are” attitude took a real slap in the face, a slap that we were happy to acknowledge. The signs were now not only metaphorically lighted they were in neon and blinking. Eureka, pay dirt, the mother lode. We found something good!!!
For the next course I had "Pollo al Matone" (Half of a chicken) marinated in special herbs, olive oil and infused with fresh squeezed lemons, grilled to perfection by incorporating hot bricks to produce uniform doneness garnished with lemon marmalade served with roasted red bliss rosemary potatoes and sautéed vegetables. This, of course, was cooked in the wood oven. Linda on the other hand had “Melanzana all Parmigiano”, which is an opulent eggplant lightly battered in a secret family combination of herbs, grated cheeses, flour and eggs, deep fried to golden brown topped with special tomato sauce, mozzarella and herbs and finished in wood fired brick oven. This was equally as good as the calamari. We didn’t partake of dessert that night, but on subsequent occasions we did. Two of my favorites are: “Granita”, which is a fresh pureed fruit with the right combination of sweetness and light cordials, quickly frozen and then served upon demand with fresh mint leaves. This dessert I dream of, especially on warm summer nights. Another great summer dessert is, Gelato Banana Frangelico with chocolate chips made on premise and always a hit when offered.
Over the last four years we have been regulars at La Campagna and we have come to realize that we are dealing with a level of food sophistication of the highest quality. And I mean high quality. The second time we went there, we knew by the complexity of the menu and the wonderful flavors of the meals that we were dealing with professionals. I asked Annamaria who the cook was because, meaning no disrespect to Nonna, I figured we were dealing with someone very well school in food preparation and presentation. Annamarie told us, matter of factly, that the chef was her brother who was a graduate of The Culinary Institute of America (CIA). Combine La Nonna and a graduate of CIA and you have a culinary delight.
As I had mentioned before, this is a family affair, La Famiglia Coletta The capo of this family, without a doubt, is Anna Coletta She is the mother of Annamarie, Steven the chef, Gianni the assistant chef, daughter of gli nonni Maria and Antonio, sister of Aunt Mary, another waitress, and wife of Antonio Coletta. She is the force behind the restaurant, the guiding hand behind all the children and the glue that keeps everything together. She also writes the monthly newsletter, which I mistakenly thought was written by Annamarie. When I ask Annamarie who wrote the newsletter she matter of factly said “my mother”. No hubris in this family. She should have been and maybe still will be a writer. I wait for the next edition of the newsletter just for her little stories of Italy, the season and any other tidbit that she chooses to expound upon.
Steven the chef, as Michelangelo and Leonardo Da Vinci before him, has mastered his craft at a very early age. He’s 28. But, as Nonna once told me, “ he wassa sempre appressa me when I cooka”. Loosely translated means he was always at my side when I was cooking. The family mustered up the money to send him to CIA and the world has never been the same since.
Once after Linda and I took a trip to Sicily and Italy and came back with food memories embedded in our brain, we feared we would find that the food in America just doesn’t taste right, without that freshness that you find in Italy. We were wrong. A trip to La Campagna dispelled any of those fears. Steven is a genius in the kitchen and he does it without any of the fanfare of Rocco and Emeril. He simply does it perfectly in an understated way. When you ask him about a particularly good meal you just had, he shrugs his shoulders and says,” I don’t know. I just put this and that together, it was easy”. He does not “think who he is”, but he, in fact, “is who he is”.
I remember when we first snickered at this restaurant and “thought who we were”. Well, every time I enter the restaurant now I enter an atmosphere of sophistication and food perfection. The clientele is composed of doctors, lawyers, judges, engineers, wives of unnamed politicians and generally people who know food. Everyone that goes to this restaurant loves not only the food but the family as well. Talk about “family values”, this is the quintessence of “family values”: love, friendliness, compassion and competence in their work. All the patrons wish for two things for the restaurant,1) That that it is a success, and 2) that it is not too much of a success. We jealously don’t want things to change.
The restaurant is 1 ¾ hours from New York City and less that and hour from Philadelphia. I have two words of advice for anyone who is reading this, “GO THERE”.
Oh, by the way, in case you where wondering, Linda and I still “think who we are”, but not because we come from New York City. It’s because we are patrons of La Campagna, Ristorante Italiano.
Cast of Characters
( In order of appearance)
Nonna Maria DiSandro
Nonno Antonio Di Sandro
Pretty Young Waitress Annamaria Coletta
Capo di Famiglia Anna Coletta
Chef Steven Coletta
Chef’s Assistant Gianni Coletta
Aunt Mary Maria Grimaldi
Anna’s Husband Antonio Coletta
Friday Night Waitress Filomena Coletta
Chef’s Wife Heather Wallace Coletta
Chef’s son Steven Antonio Coletta
“Thinks who he is” writer Roberto Fumo
Beautiful wife of writer Linda Gladkowsky
.
Menu Offerings
APPETIZERS
CALAMARI seasoned & fried or grilled calamari $9.00
MELANZANA pan fried zucchini/eggplant layered w/fresh mozzarella & marinara sauce $8.00
COZZE steamed Prince Edward Island and New Zealand mussels, choice of red or white sauce $12.00
BRUSCHETTA CON MOZZARELLA grilled country-style bread topped w/melted fresh mozzarella, extra-virgin olive oil, sun-dried tomatoes, garlic, olives, capers & herbs $8.00
FRITTO MISTO (serves 2) beer-battered fried calamari, scallops&shrimp $16.00
ANTIPASTO assortment of meats and cheeses w/ olives & roasted red peppers $13.95
FRIED MOZZARELLA batter dipped/fried mozzarella served in a lemon caper anchovy butter sauce $9.00
**Please Note: In order to maintain the creativity of the Italian cuisine, our menu changes periodically. There may be additions or deletions to this brochure. Your order taker will be more than happy to assist you when ordering. Buon Appetito!
FIRST COURSE
Entree portions
Complimentary choice of soup or salad
RAVIOLI three cheese & spinach ravioli in a rose cream sauce $20.00
RISOTTO DI GIORNO risotto of the day $21.00
GNOCCHI potato dumplings in varied sauces $21.00
LASAGNETTE baked lasagna - choice of meat or seasonal vegetables $19.00
VONGOLE spaghetti & clams served red or white $21.00
Il SANTO Hand -made taglatelli pasta served in a white veal fennel, spinach ragu $21.00
Il STEFANO wild mushroom herb polenta served in a Bolognese sauce $19.00
PESCATORI linguini w/shrimp & scallops in a tomato seafood sauce $21.00
POLPETTI classic spaghetti & meatball $19.00
SECOND COURSE ENTREE
Complimentary choice of soup or salad
BISTECCA grilled Rib-eye served w/ mushroom Risotto - choice of weight - (16 oz, 24 oz, or 32oz) Market Price
SALMONE grilled brushed w/ pesto served over white bean, spinach & shrimp $20.00 GRANACHIO sauteed crab cakes w/pici pasta, broccoli rabe, oil & garlic sauce $22.00
CACIUCCO clams, mussels, scallops, calamari &shrimp w/ linguine in tomato seafood sauce $23.00
SALTIMBOCCA veal scaloppini w/prosciutto & fontina cheese in a sherry sage sauce served over seasonal vegetables $21.00
SCALOPPINI Choice of: grilled or sauteed veal or chicken in a choice of : lemon caper or marsala sauce Served w/pesto risotto $19.00
PASTICCIATA grilled chicken, sausage, peppers and onion casserole $17.00
PARMIGIANO chicken or veal parmesan w/spaghetti $17.00
RIPIENO breaded chicken breast stuffed w/roasted eggplant asiago cheese prosciutto over herb risotto $21.00
**We reserve the right to change prices, offerings and specials without prior notice**
OLD WORLD BRICK OVEN PIZZA LARGE $9.50 SMALL $7.00
ADDITIONAL TOPPINGS
Pepperoni, Mushrooms, Onions,, Sausage, Olives, Anchovies ,Pepper LARGE (Each) $1.75 SMALL (Each) $1.25
SPECIALTY TOPPINGS
Prosciutto, pineapple, broccoli, spinach, roasted red peppers, ricotta, carmelized onions
Large $3.25 Small $ 2.00
SPECIALTY PIZZAS
Pizza Margherita $9.00 / $12.50
-fresh mozzarella, basil and tomato sauce-
Pizza Quattro Stagioni $10.50 / 13.95
-"four season" w/ prosciutto, artichokes, mushrooms and smoked salami-
Pizza Diablo $9.75 / $12.75
- "The devil’s Pizza"; spicy w/ sopressata
Pizza Napoletana $6.75 / $9.00
- tomato pie w/capers, anchovies & garlic -
Pizza Alle Melanzane $9.75 / $12.75
- pizza w/pan fried eggplant -
Pizza Al Tonno $10.50 / 13.95
- pizza w/carmelized onions and tuna -
Pizza Al Gorgonzola $9.50 / $12.50
- pizza w/ blue cheese and spinach -
Pizza Alla Campagna $10.50 / 13.95
- roasted red peppers, broccoli rabe & sausage-
Or Create your own Masterpiece!
Thursday, August 12, 2010
What Have Done to Me?
I mean, well, like I was born in 1940 as a white straight male ( Actually I didn't know I was straight yet). I had one thing going against me, I was Italian. The good thing was that I didn't look Italian, I could pass for a WASP. Of course, the highest on the food chain at that time was a White Straight Wasp Male. I mean that was a 10 out of 10. Ok, I was a 9 out of 10. Not bad!!! Isn't White Wasp redundant?
Then they started doing all those "things"; you know what I mean. They integrated blacks into the Army--one down, then that Jackie Robinson guy came along. You know who I mean, the one that the "Progressive Christian" let play for the Dodgers. Now if I wanted to play baseball I had to compete against "THEM". You know that they have an extra bone in their leg that makes them run faster.
The WASP thing kind of went by the wayside when Kennedy was elected. The seventies came and wouldn't you know it "ladies" started wanting their due. So they put in Title 9, meaning that ladies got as much money in school for sports as did we men. AND, when I went to get a job I had to compete with ladies, blacks, Hispanics and all other kinds. I actually once had a black boss and a "Lady" boss. I had a Greek boss once, but I never let him walk behind me. Oh the horror of it all.
But I held on to one thing for dear life. I was straight and I could marry as many ladies as I wished and get all the attending privileges, . Of course, only one at a time. I basked in that privilege. I am a straight male and only I could get married to a lady. I still had that one advantage.
But as everyone else was agitating, the "other group" started to do the same. I mean I remember that if you "played on the other team", so to speak, you could get beaten up. I had friends that would spend many a delightful Saturday evening doing just that.
They (You must whisper when you speak of them--kind of like when you say Cancer or Jewish) kept agitating and agitating--they wanted to serve openly in the military and to be able to marry one another. We even voted against the marriage thing several times. I assume we would have voted against Blacks in the Army and Ladies getting Title 9 and all. We probably would have voted against ending slavery, if we could have.
The one advantage that I had left was that I was a Straight Male, and they want to take that away too. What are they doing to me? Well this week they finally did it.
( I like it when we refer to "they", some amorphous group that is always trying to do us harm.) A judge in California finally said that (whisper) gays can not be discriminated against. They must be allowed to get married and that the vote against them getting married deprives them of their constitutional rights. It's discriminatory. Well of course its discriminatory. Isn't that the idea. They've wiped out any and all advantages that I've ever had, privileges that I held dear.
I now have to compete with everyone on an equal basis. It’s just not fair. I want my America back!!!! What have they done to me? Wait a minute. I still have one advantage, I’m old . I mean reduced fares on buses and subways--senior fares at movies, etc etc. I have free health care too. They can’t take that away from me, or can they?
Then they started doing all those "things"; you know what I mean. They integrated blacks into the Army--one down, then that Jackie Robinson guy came along. You know who I mean, the one that the "Progressive Christian" let play for the Dodgers. Now if I wanted to play baseball I had to compete against "THEM". You know that they have an extra bone in their leg that makes them run faster.
The WASP thing kind of went by the wayside when Kennedy was elected. The seventies came and wouldn't you know it "ladies" started wanting their due. So they put in Title 9, meaning that ladies got as much money in school for sports as did we men. AND, when I went to get a job I had to compete with ladies, blacks, Hispanics and all other kinds. I actually once had a black boss and a "Lady" boss. I had a Greek boss once, but I never let him walk behind me. Oh the horror of it all.
But I held on to one thing for dear life. I was straight and I could marry as many ladies as I wished and get all the attending privileges, . Of course, only one at a time. I basked in that privilege. I am a straight male and only I could get married to a lady. I still had that one advantage.
But as everyone else was agitating, the "other group" started to do the same. I mean I remember that if you "played on the other team", so to speak, you could get beaten up. I had friends that would spend many a delightful Saturday evening doing just that.
They (You must whisper when you speak of them--kind of like when you say Cancer or Jewish) kept agitating and agitating--they wanted to serve openly in the military and to be able to marry one another. We even voted against the marriage thing several times. I assume we would have voted against Blacks in the Army and Ladies getting Title 9 and all. We probably would have voted against ending slavery, if we could have.
The one advantage that I had left was that I was a Straight Male, and they want to take that away too. What are they doing to me? Well this week they finally did it.
( I like it when we refer to "they", some amorphous group that is always trying to do us harm.) A judge in California finally said that (whisper) gays can not be discriminated against. They must be allowed to get married and that the vote against them getting married deprives them of their constitutional rights. It's discriminatory. Well of course its discriminatory. Isn't that the idea. They've wiped out any and all advantages that I've ever had, privileges that I held dear.
I now have to compete with everyone on an equal basis. It’s just not fair. I want my America back!!!! What have they done to me? Wait a minute. I still have one advantage, I’m old . I mean reduced fares on buses and subways--senior fares at movies, etc etc. I have free health care too. They can’t take that away from me, or can they?
Wednesday, July 21, 2010
WHAT ARE YOU?
What Are You?
Many years ago I read a story that describes the eating habits of most people in the world. Unfortunately, I can't remember who wrote it, but it stuck in my mind as something very true.
The author's theory was that everyone fits in to one of the categories mentioned below:
1. A THIN/THIN (T/T)=Someone who doesn't really think about food much. Kind of eats when they are hungry and usually eats well. This type generally maintains a good weight throughout their lives.
2. A THIN/FAT (T/F)= Someone who thinks about food a lot, but controls themselves in order to maintain a healthy weight. Weight is a life long struggle for them.
3. A FAT/FAT (F/F)= This is someone who thinks about food all the time and eats whatever they want at any time they want. This group never maintains a healthy weight and doesn't seem to care.
4. A FAT/THIN (F/T)= Someone who really doesn't care that much for food, but eats all the wrong stuff and becomes fat in the process. There a lot of people in this category
In the article that I read, the writer explained that he was a THIN/FAT and described what it was like to work with a THIN/THIN. It seems that he was working on a very important project with a T/T and he had eaten a good breakfast and was moving along a a great speed until about 1:00 o'clock when he started to think about lunch. This thinking about lunch started to interfere with his work. He noticed that his colleague, the T/T, was working away with no thought about lunch at all. Sheepishly the T/F asked if they shouldn't break for lunch. The T/T said, "Yes, if you want". Well of course he wanted. That was all he could think about being a T/F. The colleague said that he had some menus in the office and that maybe they should order in. Great idea thought T/F. They both began looking at the menus, with the T/T not seeming to be interested at all, while the T/F looked at every item fantasizing how would enjoy each thing on the list. He finally decided on a modest, healthy sandwich, tuna fish with lettuce and tomato and mayo on whole wheat bread. However, the T/T didn't choose anything. He just said, "Get me anything, anything that you think is good".
After some minutes the food came. At this time it was about 2:00 o'clock and the T/F was famished, couldn't think of anything else but eating. The T/T was happily working, not really thinking about anything but the work at hand. "Devoured the sandwich", was what author described in the story, savoring every last bite. Satisfied at last, he was ready to begin work save for one problem. When he looked down he noticed that the T/T had only taken few bites out of his sandwich. Now for any self respecting T/F this is a real problem. After eating his sandwich, he couldn't think of any else but the half eaten sandwich of his partner staring him right in the face, ruining his afternoon of work.
I don't know about you but I am a T/F sometimes bordering on a F/F. I know exactly what the author was going through. I have been in that situation many times. In fact, I've decided that I hate T/Ts. Some of my best friends and relatives are T/Ts, but they drive me crazy.
What are you?
The author's theory was that everyone fits in to one of the categories mentioned below:
1. A THIN/THIN (T/T)=Someone who doesn't really think about food much. Kind of eats when they are hungry and usually eats well. This type generally maintains a good weight throughout their lives.
2. A THIN/FAT (T/F)= Someone who thinks about food a lot, but controls themselves in order to maintain a healthy weight. Weight is a life long struggle for them.
3. A FAT/FAT (F/F)= This is someone who thinks about food all the time and eats whatever they want at any time they want. This group never maintains a healthy weight and doesn't seem to care.
4. A FAT/THIN (F/T)= Someone who really doesn't care that much for food, but eats all the wrong stuff and becomes fat in the process. There a lot of people in this category
In the article that I read, the writer explained that he was a THIN/FAT and described what it was like to work with a THIN/THIN. It seems that he was working on a very important project with a T/T and he had eaten a good breakfast and was moving along a a great speed until about 1:00 o'clock when he started to think about lunch. This thinking about lunch started to interfere with his work. He noticed that his colleague, the T/T, was working away with no thought about lunch at all. Sheepishly the T/F asked if they shouldn't break for lunch. The T/T said, "Yes, if you want". Well of course he wanted. That was all he could think about being a T/F. The colleague said that he had some menus in the office and that maybe they should order in. Great idea thought T/F. They both began looking at the menus, with the T/T not seeming to be interested at all, while the T/F looked at every item fantasizing how would enjoy each thing on the list. He finally decided on a modest, healthy sandwich, tuna fish with lettuce and tomato and mayo on whole wheat bread. However, the T/T didn't choose anything. He just said, "Get me anything, anything that you think is good".
After some minutes the food came. At this time it was about 2:00 o'clock and the T/F was famished, couldn't think of anything else but eating. The T/T was happily working, not really thinking about anything but the work at hand. "Devoured the sandwich", was what author described in the story, savoring every last bite. Satisfied at last, he was ready to begin work save for one problem. When he looked down he noticed that the T/T had only taken few bites out of his sandwich. Now for any self respecting T/F this is a real problem. After eating his sandwich, he couldn't think of any else but the half eaten sandwich of his partner staring him right in the face, ruining his afternoon of work.
I don't know about you but I am a T/F sometimes bordering on a F/F. I know exactly what the author was going through. I have been in that situation many times. In fact, I've decided that I hate T/Ts. Some of my best friends and relatives are T/Ts, but they drive me crazy.
What are you?
Monday, July 19, 2010
Pony Time
The way I look at relationships is simple---“If you want the Pony you have to shovel the merda“. As you know, ponies come in all sizes, shapes and genders. For example, I have a female pony, but on the other hand my wife has a male pony. They both have one thing in common, they leave a trail of manure wherever they go. Now these ponies can end up having little ponies--ponettes so to speak. With these ponettes comes a whole new load and the need for a bigger shovel.
I, for example, have kept my shovel small, but there are times when I have to shovel feverishly to kept the stable clean with the pony that I have. One of the more stressing possibilities in life is that your pony will come with a mare and a stallion. Mine came with just a mare. This requires a lot more shoveling, but it is worth it if it keeps the pony happy. After all, when the pony is happy you are happy.
Real happiness comes when you interact closely with the pony. Oh the sheer joy of it. Of course, some one who interacts closely with all the ponettes and the mare and stallions will generate so much manure that it could require a front end loader to clean up.
Speaking of front end loaders, there are times, even with the calmest pony, that you may need this. They are not inexpensive to rent. For example in New York City, where I live, there are a lot of front end loaders for rent. They generally run anywhere from $200 to $300 an hour. They are well worth it, especially if the pile gets too high and smelly .
There are many people today who do not want a pony and I can understand this. Having a pony when you don’t have a shovel can be very difficult or, as is the case with many people, they are just too busy cleaning up their own manure to be bothered with someone else’s. This is fine. It is their choice. Many people feel that they must have a pony with all the ponettes, even if they don’t have a good shovel. This is a mistake. Things are changing however and many many more people are ponyless these days. This is a good thing.
One of the saddest things though is when you lose your pony, either through death or due to the fact that your shovel is broken and the guy who rents front end loaders tells you there is too much manure, even for his equipment. Even though this happens, remember you can always buy a new bigger stronger shovel and find a new pony.
Happy shoveling Ragazzi!!!!
I, for example, have kept my shovel small, but there are times when I have to shovel feverishly to kept the stable clean with the pony that I have. One of the more stressing possibilities in life is that your pony will come with a mare and a stallion. Mine came with just a mare. This requires a lot more shoveling, but it is worth it if it keeps the pony happy. After all, when the pony is happy you are happy.
Real happiness comes when you interact closely with the pony. Oh the sheer joy of it. Of course, some one who interacts closely with all the ponettes and the mare and stallions will generate so much manure that it could require a front end loader to clean up.
Speaking of front end loaders, there are times, even with the calmest pony, that you may need this. They are not inexpensive to rent. For example in New York City, where I live, there are a lot of front end loaders for rent. They generally run anywhere from $200 to $300 an hour. They are well worth it, especially if the pile gets too high and smelly .
There are many people today who do not want a pony and I can understand this. Having a pony when you don’t have a shovel can be very difficult or, as is the case with many people, they are just too busy cleaning up their own manure to be bothered with someone else’s. This is fine. It is their choice. Many people feel that they must have a pony with all the ponettes, even if they don’t have a good shovel. This is a mistake. Things are changing however and many many more people are ponyless these days. This is a good thing.
One of the saddest things though is when you lose your pony, either through death or due to the fact that your shovel is broken and the guy who rents front end loaders tells you there is too much manure, even for his equipment. Even though this happens, remember you can always buy a new bigger stronger shovel and find a new pony.
Happy shoveling Ragazzi!!!!
Size Matters
SIZE, (OR THE LACK OF IT) REALLY DOES MATTER
It seems as if the older one gets the more relative things become. What do I mean? Well lets look at my writing skills for example. When I was in school, in the 50’s I was considered a very bad writer. I mean I couldn’t spell, I couldn’t construct a sentence and my written papers always came back to me the same color as my hair--RED. As time progressed, through the 60’s, 70’s and 80’s, my writing seemed to get better. Or was it that everyone else’s got so much worse. I mean relative to the general population my writing isn’t so bad after all. As time moves on, I get better, relative to the general population. If I live to 100 I should be a great writer. Something to look forward to, I guess.
Now, let’s look at size. At age 4 ½ I entered Kindergarten, weighing in at about 60 pounds. The teacher told my mother I was the biggest kid they had ever weighed in. By the time I reached 12 years old I was 6’ tall and 200 pounds--biggest kid in the school. I remember clearly my first day in High School, the football coach saw me in the hallway and asked me how much I weighed. I naively said 220 pounds. His response was get to football practice after school and get a varsity uniform. Yep, 14 years old 6’2” 220 pounds. The term they used for me was “husky”. I hated that term. All my friends would go to the normal section of the store to buy clothes. I had to go to the “husky” section. My mother would grin ear to ear. “Yes, my Bobby’s a bigga boy”.
As I said about my writing, everything is relative. Six, two, 220 pounds at 14? That’s a girl nowadays. I mean have you ever been to the mall? Husky? Nobody’s called husky anymore. They are just plain FAT. Not fat like I was, grotesquely fat. Entire families of mammalian proportion. Stomachs that protrude so far that the only way they can see their genitals is by using a mirror. So fat, that you see them coming around a corner a minute before their full bodies come in view. So fat, that their ankles are the same size as their thighs. So fat, that they can only wear expandable clothes with draw string pants.
Sam, who is married to my niece, posits that the mirror business must be one of the worse American businesses to be in today. He figures that these people can’t have mirrors in their houses. Either that, or relative to the guy next door they are svelte. Picture one of these behemoths, getting up in the morning, looking into the mirror and exclaiming, “ Oh boy, let’s see now, what color sweat pants should I wear today?”. Somehow I don’t see it.
Funny? No it’s not funny, it is serious. We have an epidemic in this country and it is killing us slowly. Linda just had two hips replaced and I can not tell you how bad her co-recoverants were. Ninety percent of them were obese. The same amount were diabetics. What health care costs do we incur in this country because of this “post husky” epidemic? In the rehab center, where she currently goes 3 times a week, they have extra wide chairs so these leviathans can sit comfortably.
Politically correct? Every doctor should say to each of these grossly obese individuals, that they cannot treat them unless they lose 100 pounds, because, in fact, they cannot treat them unless they lose 100 pounds. Any thing else is a charade--taking good money that can be used in more curative ways.
I used to think that the reason for this extreme weight gain in the American population was because we eat more and do less. Although this is partly true, I now feel that it is the food itself. The fact that food is less nourishing now means that you have to eat more of it to be satisfied. I am not smart enough to know the answer, but I am observant enough to know the problem.
I figure that these families need bigger cars to propel them from Mac Donald’s to MacDonald‘s. Not only that, but the cars need extra fuel to move the 400, or so, extra pounds that they have to carry on each trip. Let’s say that every family lost 400 pounds. The savings in gas would be tremendous. I think it’s worth a try.
But getting back to the relativity question; I still am about 6’2’ 220 to 230, but relative to the general population, I’m about average. Using this same logic, does that mean that I will become good looking some day? Hope springs eternal.
It seems as if the older one gets the more relative things become. What do I mean? Well lets look at my writing skills for example. When I was in school, in the 50’s I was considered a very bad writer. I mean I couldn’t spell, I couldn’t construct a sentence and my written papers always came back to me the same color as my hair--RED. As time progressed, through the 60’s, 70’s and 80’s, my writing seemed to get better. Or was it that everyone else’s got so much worse. I mean relative to the general population my writing isn’t so bad after all. As time moves on, I get better, relative to the general population. If I live to 100 I should be a great writer. Something to look forward to, I guess.
Now, let’s look at size. At age 4 ½ I entered Kindergarten, weighing in at about 60 pounds. The teacher told my mother I was the biggest kid they had ever weighed in. By the time I reached 12 years old I was 6’ tall and 200 pounds--biggest kid in the school. I remember clearly my first day in High School, the football coach saw me in the hallway and asked me how much I weighed. I naively said 220 pounds. His response was get to football practice after school and get a varsity uniform. Yep, 14 years old 6’2” 220 pounds. The term they used for me was “husky”. I hated that term. All my friends would go to the normal section of the store to buy clothes. I had to go to the “husky” section. My mother would grin ear to ear. “Yes, my Bobby’s a bigga boy”.
As I said about my writing, everything is relative. Six, two, 220 pounds at 14? That’s a girl nowadays. I mean have you ever been to the mall? Husky? Nobody’s called husky anymore. They are just plain FAT. Not fat like I was, grotesquely fat. Entire families of mammalian proportion. Stomachs that protrude so far that the only way they can see their genitals is by using a mirror. So fat, that you see them coming around a corner a minute before their full bodies come in view. So fat, that their ankles are the same size as their thighs. So fat, that they can only wear expandable clothes with draw string pants.
Sam, who is married to my niece, posits that the mirror business must be one of the worse American businesses to be in today. He figures that these people can’t have mirrors in their houses. Either that, or relative to the guy next door they are svelte. Picture one of these behemoths, getting up in the morning, looking into the mirror and exclaiming, “ Oh boy, let’s see now, what color sweat pants should I wear today?”. Somehow I don’t see it.
Funny? No it’s not funny, it is serious. We have an epidemic in this country and it is killing us slowly. Linda just had two hips replaced and I can not tell you how bad her co-recoverants were. Ninety percent of them were obese. The same amount were diabetics. What health care costs do we incur in this country because of this “post husky” epidemic? In the rehab center, where she currently goes 3 times a week, they have extra wide chairs so these leviathans can sit comfortably.
Politically correct? Every doctor should say to each of these grossly obese individuals, that they cannot treat them unless they lose 100 pounds, because, in fact, they cannot treat them unless they lose 100 pounds. Any thing else is a charade--taking good money that can be used in more curative ways.
I used to think that the reason for this extreme weight gain in the American population was because we eat more and do less. Although this is partly true, I now feel that it is the food itself. The fact that food is less nourishing now means that you have to eat more of it to be satisfied. I am not smart enough to know the answer, but I am observant enough to know the problem.
I figure that these families need bigger cars to propel them from Mac Donald’s to MacDonald‘s. Not only that, but the cars need extra fuel to move the 400, or so, extra pounds that they have to carry on each trip. Let’s say that every family lost 400 pounds. The savings in gas would be tremendous. I think it’s worth a try.
But getting back to the relativity question; I still am about 6’2’ 220 to 230, but relative to the general population, I’m about average. Using this same logic, does that mean that I will become good looking some day? Hope springs eternal.
Depressed Uncle
I used to think I was the master of my family--the reddest hair, the most traveled, the best teacher, the best Italian speaker, the best writer and, the one I thought I would never lose, the best public speaker. Slowly but surely all these things are being stripped from me. My nephews, nieces and great nephews, nieces travel the world over; and one of them speaks better Italian than me, etc., etc. However, the cruelest of all came yesterday. My nephew Alan, who served as the Master of Ceremonies for his deceased sister-in-law’s “Celebration of Life“, wrote and delivered a eulogy that bests anything I’ve ever done.
Life is certainly unkind. I guess the old man should just slink away in a corner somewhere and let the younger ones take over.
Life is certainly unkind. I guess the old man should just slink away in a corner somewhere and let the younger ones take over.
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