L'Italo-Americano

THURSDAY, MAY 29, 2025 www.italoamericano.org L'Italo-Americano 2 T h e a r t o f h o m e - made pasta, a veg- e t a b l e g a r d e n i n the backyard, bak- ing a cake with the kids, the aroma of cookies fill- i n g t h e k i t c h e n , b r e a k f a s t shared at the table, basil leaves o n t h e w i n d o w s i l l , S u n d a y lunch at the grandparents'. In Italy, we talk about things that "make a home," things that "make a family," and things that are "quintessentially Italian." Caring for these rituals and preserving certain habits – also with the intent to pass them on – is an expression of identity. Often, they become a family hallmark or a communal tradition, whether in a small village or a larger community. These shared practices create Those everyday gestures that feel like home – and carry a legacy of relationships & traditions From the Editor bonds, memories, affection, and, above all, a deep sense of well-being. When we read stories about grandmothers teaching how to make fresh pasta and handing down traditional recipes, it's not just about memory or heritage. It reminds us of how much everyday knowledge we've lost in the rush of modern life; how much craftsmanship and manual skill once flowed through something as simple as cooking a meal. Perhaps only by understanding the effort behind a plate of macaroni – the hours spent in the kitchen – do we begin to understand not just the value of the food but also the dedication and care that industrial production has led us to take for granted. Seen through a contemporary lens, making pasta at home could also be viewed as a way to regain control over what we eat: choosing quality flours, using fresh eggs, avoiding addi- tives and preservatives. It's a return to authenticity shaped by a growing focus on health, a more mindful approach to eating, a deliberate alternative to processed food. This is a valid interpretation. But when framed solely in terms of dietary awareness, something of the deeper meaning behind these ancient, knowing gestures is lost. It becomes more about nutrition than about value; less an act of memory and care, more a matter of control. But it's that very authenticity – the deeper meaning behind a time-honored gesture and the knowledge that sur- vives through repetition – that matters most. It is a powerful symbol of identity: personal, familial, social, and cultural. Making a cake, a plate of tagliatelle, a tray of gnocchi, or a dish of eggplant parmigiana becomes, in its own way, an act of continuity and self-preservation. Not simply as a response to the standardization and globalization of food, but as a proactive way to keep family rituals, familiar gestures, local traditions, and regional recipes alive, even when we're living far from home. Homemade pasta is often a shared experience. It brings family members together, not just to cook, but to spend time and talk. These preparations hold layers of inherited know- how: measurements, tips, preferences that go back genera- tions. And while the dough is rolled, shaped, and cut, con- versations unfold. There's a quiet exchange between the person kneading and the one shaping the cavatelli; these are moments of connection that nurture relationships, deepen affection, and reinforce the social bonds we depend on. In the end, what truly matters isn't the finished dish, it's the experience of making something together. Rediscovering the beauty in these everyday gestures isn't just a tribute to how we used to eat, it's a way to keep human connections and cultural identities alive. It's not uncommon to see grandparents or parents teach- ing younger generations how to knead dough, showing them the secrets of the perfect texture, how to seal a raviolo just right, or recognize pasta that's perfectly al dente. These intergenerational exchanges don't simply preserve tradition- al recipes, they strengthen family ties and instill a sense of belonging. In a world full of fast food, processed meals, grab- and-go lunches, food trucks, and endless happy hours, choosing to slow down and make pasta while listening to sto- ries and advice passed down over time, means definitely more than putting food on the table. It's a legacy. And it's something to be proud of. Simone Schiavinato, Editor Simone Schiavinato NEWS & FEATURES TOP STORIES PEOPLE EVENTS Member of FUSIE (Federazione Unitaria Stampa Italianaall'Estero), COGITO L'Italo-Americano Please send correspondence to P.O. Box 40156 Pasadena CA 91114 www.italoamericano.org L'Italo-Americano Newspaper (a 501(c)(3) non- profit organization), www.italoamericano.org, is the largest and longest-running Italian news- paper in America, not to mention the cultural and news resource for all things Italian in the US. A bilingual newspaper which represents an historical landmark for the Italian American Communities in the West Coast and throughout the US. L'Italo-Americano benefits from subsidies by the Italian Government, Memberships and Donations intended to support and not interrupt a mission that began in 1908 to preserve and promote the Italian language and culture in the USA Periodicals postage paid at Monrovia, California 91016, and additional mailing offices. PUBLISHER Robert Barbera Grande Ufficiale EDITOR IN CHIEF Simone Schiavinato ADMINISTRATIVE MANAGER Patrick Abbate EDITORIAL COORDINATOR Barbara Minafra COPY EDITOR Francesca Bezzone LOS ANGELES CONTRIBUTOR Silvia Nittoli SAN FRANCISCO CONTRIBUTOR Serena Perfetto SEATTLE CONTRIBUTOR Rita Cipalla CONTRIBUTING WRITERS Mariella Radaelli, Matt Walker, Francesca Bezzone, Luca Ferrari, Stefano Carnevali, Paula Reynolds, Teresa Di Fresco Nicoletta Curradi, Generoso D'Agnese, Jessica S. Levy, Fabrizio Del Bimbo, Maria Gloria, Chuck Pecoraro, Anthony Di Renzo Serena Perfetto, Kenneth Scambray, Chiara D'Alessio, Luca Signorini, Giulia Franceschini © 2025 L'Italo-Americano Membership: One year $59 - Single copy $2.25 POSTMASTER: Send address changes to L'Italo Americano P.O. Box 40156 Pasadena CA 91114

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