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TABLE OF CONTENTS

Editorial .....................................................................................................................1

Exclusive Interview With David Rocco ........................................................2

Bobby Deen ............................................................................................................9

500 year old Book ................................................................................................10

Italian-American History ................................................................................12

Crossword ..............................................................................................................14

Mysterious ‘Winged’ Structure from Acient Rome ...............................16

Interview with Daniel Humm......................................................................18

Napoli...Rumbuling mass od Contradiction ...........................................20

Interview with Jonathan Waxman ..............................................................24

Interview with Shea Galbante .......................................................................25

Healthy Tips .........................................................................................................26

Environmental News .......................................................................................27

Center Spread .................................................................................................24-25

Operation Harvest Moon Part 3 ...................................................................26

Roy Benavidez A Hero ....................................................................................274

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TABLE OF CONTENTSPatrizio Buanne

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Steven Tyler

Pg. 13

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Elizabeth Karmel

Pg. 37

Antonia Sparano - Geiser

Pg. 16-17

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B e n v e n u t iB e n v e n u t i

epublican presidential candidate Rick Santourm appears to have found a niche for himself among blue-collar social conservatives representative of his western Pennsylvania upbringing. The former senator may not be too popular in the Italian town of his forefathers. On the campaign trail, he frequently tells the story of

how his grandfather came to America fromSicily, Italy in the 1920s because he detested living under fascist dictator Benito Mussolini.

His grandfather worked in Pennsylvania’s coal mines until he was 72, Santorum said.

During a campaign stop in July in Marion, Ia., Santo-rum told of kneeling before his grandfather’s casket as a teenager and looking at his large folded hands, holding a rosary. His grandfather’s independence and hard work brought freedom to his family, he said.

“He gave me the opportunities that I have,” Santorum said. “I feel like I am standing on his shoulders.”

He describes his grandfather, Pietro, known as Pete, and his father, Aldo, as strong-willed, a trait he shares.

His dad was a typical Italian father who “would al-ways yell fi rst and speak softly later,” he said.

Santorum grew up in Virginia and Pennsylvania. Both his father and mother, Katherine, a nurse, worked for the Veterans Administration.

After earning bachelor’s and master’s degrees, he be-came a staffer for Republican state Sen. Doyle Corman while he earned a law degree. Then, too, he demonstrated his strong-willed streak.

While, Italian Americans are proud to see a Candidate that is full of energy and conviction, and is of Italian Heri-tage upbringing, one must always think of what is best for the Country, as a leader and time will tell if Rick Santurm bares that quality.

So lets step back, listen to the debates and decide, who that will be wether one be a Democrat or Republican we are Americans fi rst!

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Probably for most people, two of the greatest pleasures in life are enjoying great food and traveling. For Italian-Americans that means fi nd-ing and feasting on the best Italian food available and traveling to Italy. An extremely engaging young man who can help you in both departments is David Rocco, the author of several books and producer of David Rocco’s Dolce Vita, a TV show that is as much a travelogue as a culinary adven-ture.

“Italy is a wonderfully dysfunctional country,” says David. What a great way of describing it! With all the “chiusos” and the restorations and the weird hours of business, there is probably no country on earth that is more fun or satisfying to visit. From the unforgettable experience of admiring countless expressions of the highest culture there is, to the most

simple indulgence of sitting in a piazza on a hot day and sipping a glass of locally produced wine or a cold drink, it’s tough to beat Italy as a place to spend those precious vacation dollars.

Nevertheless, we do better on an Italian vacation, especially a visit to a town or Region for the fi rst time, if we have a feeling for, or a picture of the lay of the land. And it’s a sure-fi re way of getting those juices running high to anticipate what kind of culinary delights are to be found at one’s destination. “I’ve been lucky,” beams Rocco. “I’ve been to every Region in the country.” His experience, as chronicled in his Dolce Vita show, is a tremendous help to anyone in the planning stages (a real fun part) of an Italian vacation.

For example, a recent episode was titled Palermo! Palermo! and it showed many typical examples of the appearance and people of that city (which is accessible from virtually any part of the island). Most useful was his focus on that city’s large open markets. For those planning to rent a villa or apartment, now they know that once or twice a week they can go into Palermo and buy the very freshest produce, fi sh or meats at the very best prices. At the same time they can check out some of the vener-able churches that surround the markets and marvel at the outstanding Romanesque architecture, Renaissance paintings and fabulous sculpture

inside them.This show, of course, also featured a number of tantalizing local

recipes from the area that can easily be prepared at home or enjoyed on location. “My favorite cuisine is from the South,” claims David. “I love the dishes of Campagna and Sicily.” One dish that was featured in this program was called “Pasta Norma.” It’s a tomato-sauce dish con-spicuous for a lot of eggplant chunks with the skin still on, browned in hot oil. Boy did that look good! And so simple to make.

Perhaps this is the key to the dominance of Italian cuisine over that of all other ethnic cooking. “It’s simple and very cost effective,” David points out. Referring to the preparation of most Italian dishes David says, “If I can do it, you can do it.” After all, “Most of the top chefs in Italy don’t have Culinary Arts degrees!”David Rocco is a living example of what he believes about Italian food. Unlike many of the chefs and restaurateurs that have been profi led in

David Rocco

By John Rizo

David RoccoDavid RoccoDavid RoccoProducer, Writer and Host of Food Network

Dolce Vita

Interview With

7

Producer, Writer and Host of Food Network

this m a g a z i n e ,

Rocco comes from more of an entertainment than a cooking back-ground. “I got my degree in Economics.” But he always had that show biz spirit that is so evident in his shows. “I always enjoyed being in the class play, and I did a bit of acting and got in front of the TV camera making a few commercials. Then I met my wife, Nina, and we started the show.”

“Let me stick to it for a while, maybe there’s something there,” Rocco says about his foray into TV, and this philosophy has proven to be quite rewarding. The show, naturally, has been a powerful launch-ing pad for his very successful books, Avventura (2001) and David Rocco’s Dolce Vita (2008). A new book, Made in Italy, is scheduled for publica-tion in October, 2011.

The son of Italian immigrants, David was born and raised in Toronto, Canada. Why Canada and not the USA? “My father came from the Naples area in the 50s,” Rocco explains. “At that time, the U.S. govern-ment temporarily cut off immigration from Italy.” Inter-estingly, like Enrico Caruso’s father, David’s dad was in the concrete business in Naples, before coming to the New World.

The Roccos are not only fortunate in business but are hap-pily the proud parents of twin daughters, Emma and Georgia, now three years old. Are these girls going to be as interested in cooking as their dad? “As a matter of fact, it could be,” Roc-co muses. “They seem to be very fascinated when I’m making something. So I let them help me out by letting them stir stuff.”

One of the great things about Italian food is that every cook has his or her own unique way of preparing the same dish. “You take 10 Romans and you get 10 different types of the same thing,” according to David. And ain’t that the truth? Whether you’re here or in Italy, if you have a taste for a certain meal, you probably will go to

the place that suits your fancy, although there are any number of establishments that offer the same items on their menus.

Not being a chef himself, David Rocco’s deli-cious recipes come, “from friends and family mem-bers.” It’s straightforward plain speaking like this that enhances Rocco’s media persona. There’s nothing pretentious about him at all. He’s the kind of individual you can trust. In any kind of show business you can think of, there’s nothing more important than credibility. What’s kind of scary is that this man is only 41 years old—relatively a baby! How far can this guy go?

There have been numerous unsettling stories about Italy’s economy lately. Any-one with even the fl imsiest connection to Italy knows that the basic monetary unit, the euro, has always posed problems for native Italians and tourists alike ever since it replaced the lira in 1999. The future of the currency is very uncertain

in the future—maybe the near future. David, a frequent visitor to all parts of Italy for many years is not completely optimistic about the situ-ation. “The [adoption of the Euro] was based on good intentions,” David believes, “but...”

Fortunately, we know that one way or an-other Italy will be around for some time to come and we can depend on David Rocco for solid advice on both cooking and traveling. We are also fortunate that the charming and affable TV host makes numerous local appearances. For example, David is scheduled to appear in Chicago for a Ruffi no Chianti-related event this October 28.

Access to the Internet makes it easy to get information on anything or anyone in which you might be interested. That being said, there are good ways to present a per-son or thing and not-so-good ways. Good Web sites and bad Web sites. David Roc-co has an excellent site (www.davidrocco.com) that is easy to navigate and presents wonderful pictures of Italy and his inter-esting and informative comments on all the country’s major cities. The site also has numerous examples of some of his most popular Italian recipes.

Another place on the Web where you can not only get tempting recipes and neat graphics, but fi nd out when the next David Rocco’s Dolce Vitashow will appear on TV is at www.cookingchanneltv.com/david-roc-cos-dolce-vita. Besides pictures and

recipes, here there are a number of entertaining vid-eos. It is indicative of David’s marketing skill that he knows how to

present himself using the latest technology.Perhaps his strongest attribute, however, is that he knows that there

is a fairly signifi cant audience that craves exactly the information that he provides. But it’s the way he does what he does that makes his approach so special and so successful. Former Cub shortstop Leo Durocher once said that “Nice guys always fi nsh last.” He obviously never met David Rocco.

9

PARMIGIANO REGGIANO: Handle your Parmigiano Reggiano right, and it will keep its fl avourand texture for a few weeks. Mishandle it and the cheese will dry out, lose its texture and its fl avour, and become extremely tough, if not impossible to grate. To prevent that: once you’ve taken it out of its origi-nal packaging, wrap the cheese tightly in plastic wrap and store it in the fridge. Rewrap the cheese with a fresh piece of plastic wrap after every use to ensure a tight seal. You can also store it in a zip-lock bag with all the air squeezed out. Another important tip: Only grate your Parmigiano Reggiano as you need it. If it’s grated in advance, the cheese will lose its fl avor.

EGGPLANT BITTERNESS: Eggplants, especially larger, older eggplants can be bitter. To get rid of the bitterness, cut the eggplant into fairly thin slices. Put them in a colander and sprinkle with a generous amount of salt. Let that rest for an hour, so the bitterness sweats out, then rinse the eggplant slices under cold water and pat dry. Congratulations! Your eggplant is now bitter-free and ready to use.

EXTRA VIRGIN OLIVE OIL: People always ask me if I use extra virgin olive oil for all my cooking and frying. The answer is YES! It’s all I use. I would suggest hav-ing several on hand. One for frying, and a more premium Extra Virgin to use on salads and for drizzling lightly over food just before serving. Some people choose a different olive oil for each use. Like wines there are dif-ferent blends, with different fl avours. Just make sure whatever you buy is extra virgin. Extra Virgin Olive Oil should be used within 18 to 24 months from the production date. If you want to be absolutely sure, look for olive oil that has been stamped with the date when the oil was pressed, as well as the expiry date. Once you get it home, keep your olive oil in a cool, dry place.

TOASTING PINE NUTS: It takes no time at all and is worth it: Toasting brings out the nuttiness. Best method: toast your pine nuts in a dry frying pan on medium heat. As soon as they start turning slightly brown, remove the pan from the heat. Keep an eye on it. The pine nuts can burn very quickly.

CLEANING MUSHROOMS:Don’t clean your mushrooms until you are ready to use them.

Remove any bits of the debris on the surface, and gently wipe the mush-rooms with a damp cloth, paper towel, or soft brush. You can rinse, if you want, but I don’t recommend that. I fi nd they absorb too much water.

DRIED MUSHROOMS: These are full of concentrated fl avor and should be used more like a seasoning than a vegetable. Generally, you’ll need to soak the dried mushrooms for about 30 minutes. Put them in a bowl and cover them with boiling water. After 30 minutes, take them out of the water and they’re ready to be used in your recipes. Don’t throw out that soaking water. I like to use it in my risottos and sauces. It adds an intense mushroom fl avour.

GARLIC: To prevent Garlic from burning or getting bitter, leave the garlic skin on the cloves when frying or roasting in oven.

PASTA BASICS:Pasta should defi nitely be prepared just before serving.Use a tall pot and no more than two thirds full of water so when it comes to a boil the water does not overfl ow.Always make sure the pot is large enough, with enough water to accommodate all the pasta. That means that when the pasta is fully cooked there is enough room for both the pasta and water to move freely.Salt the water generously just before the water is at a full boil. The salt needs to fully dissolve before the pasta is added.Only add your pasta to the water once it is fully boiling and stir immediately, and then a few more times in the fi rst two minutes. This prevents the pasta from sticking together.Do not cover the pot.Do not add oil to the water.Cook the pasta until soft on the outside and still fi rm in the middle. This is `al dente’.When you drain the pasta, save a few tablespoons to a quarter of a cup of the water from the pasta pot. Add this along with the pasta to the pan with the sauce. On high heat cook the sauce and pasta together for a minute or so. The starch in the pasta and cooking water, will thicken the sauce and help it stick to the pasta. Serve immediately.

PAN FRYING BASICS:Make sure the pan you’re using is large enough for the amount of food to be cooked.Before you put your food in, make sure the olive oil is hot, other-wise the foods will absorb the oil, get heavy and will not crisp up and become golden brown. (I don’t use a thermometer. I test the temperature of the oil by dropping a bread crumb into the pan. If the crumb hisses, your oil is ready.)Before frying meat or poultry, remove any excess surface moisture by patting dry with a paper towel.After frying: Put your breaded or battered foods on absorbent pa-per towels to absorb the excess oil, before serving.Salt your fried foods right out of the pan, while still hot.

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My goal is to encourage everyone to get into the kitchen to cook, and have fun!

So, this section is all about a few basics tips, and some of the questions I am most fre-

quently asked: Should I add oil to the pasta water? Can you use olive oil for all your cook-

ing? How do I pan fry? And more!

David’s Rocco

Cooking Tips

More on www.davidrocco.com

La Campannina

www.lacampannina.com phone: (773) 745 - 6755

11

Growing up in a traditional Southern kitchen, self-proclaimed “Georgia Boy” Bobby Deen went to work in that kitchen—his mother Paula’s kitchen-- when he was eighteen. And Bobby, now 41, has been an essential ingredient in the recipe that has made his mother an American hospitality and cooking icon. The warmth, humanity and kindness that are so much a part of Paula Deen’s persona are really family traits that were passed on to Bobby and his older brother Jamie. As the family continues to cook, write and effectively welcome the world to sit in the kitchen and be a member of the family, Bobby has his own style, interests and passions.

After high school, Bobby was the delivery man and an integral part of the

now legendary home business that launched Paula Deen on the road to success. Bobby brought “lunch-and-love-in-a-bag” to the customers and the praise and feedback to Paula. The Bag Lady saved Paula and her two young sons from near homelessness. The business would soon grow into a restaurant, called The Lady and Sons.

Bobby Deen was in the front of the house and took care of the customers,

leaving his mom to craft recipes that gave The Lady and Sons its fi rst national exposure and enabled the launch of Paula and her family on a trajectory that has made them one of the most recognized and beloved families in America.

With The Lady and Sons fi rmly established, Bobby and Jamie began appear-

ing to rave reviews on their mother’s cooking shows on the Food Network, and then launched their own show on the network, Road Tasted. The success of the program had Bobby and Jamie exploring America in search of more examples of love and warmth-infused cooking and began to draw younger people and a new audience to the growing number of Deen Family fans in America.

By mid-2011, the Deen Brothers had published four books, The Deen Bros.

Cookbook-Recipes From the Road in 2007, Y’all Come Eat, released in 2008, Take It Easy in 2009 and Get Fired Up in 2011. They published four stand alone magazines in 2010 have plans for more in 2011. They’ve expanded their efforts with a line of spices, bbq sauces and t-shirts, all sold at the Paula Deen Store (http://www.pauladeenstore.com/Search/List/Deen%20Brothers%20Sauces/0/21/1/1/None )

Bobby and Jamie continue to work together; in 2011 they’ll again be judges

in the Beringer Great Steak Challenge, and worked with the Grain Foods Founda-tion by supplying grain-based food recipes to promote a healthy diet.

But Bobby, after starting to lift weights, work out and master jujitsu with

friends when he turned thirty, has developed a new passion: He still loves the traditional foods, but he’s developing healthier versions of some of the family classics because of the changes in his awareness and lifestyle that came with his training. He’s still a devoted sports fan, the Georgia Bulldogs, the Atlanta Braves and Falcons are his favorites, and he still plays the drums, something he started as a kid. Bobby Deen continues to grow and evolve. Somewhere around his 40th birthday, Bobby picked up an acoustic guitar and fell in love. He’s devoted to learning this craft; his collection now includes seven great guitars.

More recently, Bobby began shooting his own show “Not My Mama’s Meals”,

where he develops healthier versions of the traditional foods he grew up on. “Not My Mama’s Meals” premieres on the Cooking Channel in early 2012.

SERIES PREMIEREBOBBY DEEN’S NOT MY MAMA’S MEALS

PREMIERES: Wednesday, January 4th at 9:00PM EST on Cooking Channel

Surf

aces

in U

tah ALT LAKE CITY – Book dealer Ken

Sanders has seen a lot of nothing in his decades appraising “rare” fi nds pulled from attics and basements,

storage sheds and closets. Sanders, who occasionally appraises items for PBS’s Antiques Road show, often employs “the fi ne art of letting people down gently.” But on a recent Saturday while volun-teering at a fundraiser for the small town museum in Sandy, Utah, just south of Salt Lake, Sanders got the surprise of a lifetime. Late in the afternoon, a man sat down and started unwrapping a book from a big plas-tic sack, informing me he had a really, re-ally old book and he thought it might be worth some money,” he said. “I kind of start, oh boy, I’ve heard this before.”Then he produced a tattered, partial copy of the 500-year-old Nuremberg Chronicle.The German language edition printed by Anton Koberger and published in 1493 is a world history beginning in biblical times. It’s considered to be one of the earliest and most lavishly illustrated books produced af-ter Johannes Gutenberg invented the print-ing press and revolutionized publishing. “I was just absolutely astounded. I was fl abbergasted, particularly here in the inte-rior West,” Sanders said. “We might see a lot of rare Mormon books and other trea-sures, but you don’t expect to see a fi ve centuries old book, you don’t expect to see one of the oldest printed books in the world pop up in Sandy, Utah.”The book’s owner has declined to be identi-fi ed, but Sanders said it was passed down to the man by his great uncle and had been just gathering dust in his attic for decades.Because of the cotton bond paper it was printed on, not wood pulp paper like most present-day works, Sanders said the re-maining pages have been well preserved albeit literally coming apart at the seams“Barring further calamity or disaster, it will last another 500 years,” he said. And Sand-

ers is certain it’s not a fake. “It passes the smell test,” he said. “I’m not sure there’s ever been a forger born who is ambitious enough to hand-create a fi ve centu-ries old book in a manner suffi cient enough to fool people.”But what’s it actually worth? Turns out, not much.It is believed there are several hundred copies in circulation world-wide, making it not so rare of a fi nd, and about two-thirds of its pages are missing.Still, it’s not the monetary value that excites Sanders. “Just the opportunity to handle something from the very begin-ning of the printed word and the book itself, especially, ironically, in the 21st century with all this talk of the death of the book, and here we have a book that’s survived 500-plus years,” he said. “It’s just exciting ... The value of an artifact like this to me is the least interesting part of it all.”Sanders, is displaying the copy at his rare book shop in Salt Lake City.San Francisco-based antiquities book dealer John Windle said if this copy of the Nuremberg Chronicle were in mint condition and fully intact, it could be worth up to a million dollars.One in such shape sold last year at a London auction for about $850,000, Windle said, but not so much because it’s such a rare fi nd. “The rarity of the book has almost nothing to do with its value,” he said. “If you’re collecting monuments of printing history, mon-uments of human history, if you’re collecting achievements of the human spirit through the printed word, this is one of the foundation books ... Every book collector wants a copy of that book or at least some pages from it.”Windle noted that while its worth to collectors is priceless, it is “probably the most common book from the 15th century making its way onto the market these days.”“We have a saying in the book trade: there’s nothing as common as a rare book,” he added.Because of this book’s tattered state, Windle said it’s likely worth less than $50,000. “It basically kills the value,” he said. “If it turned up in per-fect condition in Salt Lake City, now that would be amazing. That would be astounding.”Luise Poulton, curator and head of rare books at the University of Utah’s J. Willard Marriott Library, called it “an exciting fi nd,” but largely just because of the way it surfaced.“It’s that classic story,” said Poulton, who has several pages from another copy of a Nuremberg Chronicle on display. “You really never know what’s in your attic.”

By BRIAN SKOLOFF

500year old

book

What did you want to be when you grew up? Ha, some will say that I need to grow up fi rst! I didn’t have a spe-cifi c career in mind, but I used to dream about success. And like every other man in the world, I refuse to ask for directions.

What was your fi rst job in food and what did you learn?It worked at a weekend and summer resort spot upstate. I learned to keep my mouth shut, think ahead, work fast and keep to my-self.

You opened your fi rst restaurant at 19. How did you handle such that kind of responsibility at such a young age?

I thought that I was going to be a big shot and that I knew it all. It was my fi rst reality check in the food service industry. It was an eye-opener that allowed me to realize how little I actually knew and how much I wanted to learn.

You went to culinary school, but would you recommend the experience for all chefs?

Yes. It offers a good foundation of the fundamentals that you need to enter the industry, to learn and to progress. However, media training could get you almost as far these days too. You had better be damn good in front of a camera though, if you can’t actually make an omelet or roast a chicken.

What’s the most important thing you learned from David Bouley?

Not to repeat other peoples mistakes when you’re accountable for those actions.

You started out making pizza, so where are some of your favorite pizzerias in New York?

Keste, Motorino, and Artichoke. All different and all great. Pizza is my favorite food, go fi gure.

In a city crowded with Italian restaurants, how do you keep Ciano fresh and origi-nal?

We focus on the season and do our best to work with the best ingredients available. But it’s not just ingredients. We work on

consistency and execution every day. Everyone uses the same in-gredients, but consistency and execution can set you apart.

Have you traveled through Italy for menu inspiration recently?

I haven’t in the past few years. I have three kids now. That said, and this is just my opinion, I would say that some of the best and most inspiring Italian food in the world is being cooked in the United States, especially right here in New York. But I do I love Italy -- it’s my favorite place to travel. They have ingredients and environment over us. Again, this is only my opinion.

Describe your ideal meal at Ciano. For the experience, I like the Chefs Collection Menu; A multi-course spontaneous menu that’s usually what we’re working on for our next menu change. For dinner, Assagini (Robiola & Grilled Ramp Crostini; Chicken Liver Crostini, Housemade Salumi & Terrines); Burrata with Broccoli Rabe Pesto; Cortecce with Octo-pus, Calabria Pepper and Garlic Bread Crumbs; Lamb Loin with Morels; Roman Vegetable Stew; Rhubarb Strudel with Mascar-pone and Yogurt Sorbet.

Ciano also has a great wine list. Do you and your sommelier work closely together to come up with pairings?

John Slover is awesome and we work really well together. There is a great mutual respect for one another’s knowledge and the result seems to be very well-received by our guests.

What did opening Ciano mean to you?Ciano wasn’t a multi-million dollar glamour project. It’s a busi-ness. It’s not a showcase. I wanted to prove to myself that I could be a chef and a restaurant operator. Being a partner is what I was after day in and day out.

Any plans for the future?Who knows...cooking somewhere for someone. I do want to open more restaurants. Every chef has a dream place -- something fancy and high end. I’d actually like to open a fast, casual place.

By Danyelle Freeman

Chef Shea Gallante got a pretty early start in the restaurant business. In fact, he opened his fi rst res-taurant -- a pizzeria named Augustino’s in his hometown in upstate New York -- at the age of nineteen. “I thought that I was going to be the big shot,” Gallante says. “But I realized how little I actually knew and how much I wanted to learn.” That same year, he was accepted in the Culinary Institute of America, so he made the tough decision to close his pizzeria.

After graduating from culinary school, he went on to work in some of the top Italian kitchens in the country, including Lidia Bastianich’s Felidia. Being named Chef de Cuisine at Bouley in 2001 was a real turning point in his career and Gallante went on to helm the kitchen at Cru, a Michelin-starred eatery that closed in 2009. Recently, he returned to the New York dining scene with Ciano, his best effort with his own, unique brand of Italian cooking. Instead of farm to table, he describes his menu as “farm to fork” with dishes, like lobster with whipped burrata and a pickled ramps salad or early spring vegetable minestrone with pancetta and garlic croutons.

Gallante hopes to open more restaurants someday soon. “Every chef has a dream restaurant -- some-thing fancy and high end. I’d actually like to open a fast, casual place, like the place I worked at as a kid,” he explains. And as for the rest of the Italian eateries in the city: “I would say that some of the best and most inspiring Italian food in the world is being cooked in the United States, especially right here in New York.“

With Ciano’s Shea Gallante&AQ

Eleanor Cutri Smeal became president of local chapter of NOW, the fi rst step in becoming the national

president of the powerful women’s organization.

Ralph Fasanella the Italian American “Grandma Moses”

Hollywood embraces Italian Male Actors, Al Pacino, Robert De Niro and Sylvester Stallone

Ella Grasso the fi rst woman elected State Governor in her own right.

1970

1971

1972

1973

1�

The National Italian American Foun-dation (NIAF)

Michael Bennet (Di Figilia) wins Pu-litzer Prize for “A Chorus Line,” and other Italian American Contributions

to the world of dance

1977 – Angelo Bartlett Giamatti fi rst Italian American to become Ivy League College President

Anthony Fau-ci led research team that dis-covered cancer causing virus. He and Robert

Gallo were instrumental in research and understanding of AIDS.

Helen Barolini and other Italian American Women Writers Gain

Recognition

Italian American Become National Symbols of Probity – John Sirica and

Peter Rodino

1974

1975 1976

1977

1978 1979

1971

NAME

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Italian to American Puzzle

ACROSS1. Piattino3. Tovaglioli6. Carne7. Stoffa8. Tazza9. Forchetta11. Grande14. Tiempo15. Bottiglia16. Postate18. Piatto

DOWN1. Cucchiai2. Caffe4. Pepe5. Te6. Meraviglia7. Latte8. Panna9. Frutta10. Coltello12. Burro13. Sale15. Pane17. Vino

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Question: Most gold mining operations use cyanide to extract gold from surround-ing rock. What are the environmental implications of this, and are there alterna-tives? J. Pelton, via E-mailAlthough “cyanidation”—the use of a sodium

cyanide compound to separate a precious metal from fi nely ground rock—has become less com-mon in other forms of mining, it is still the domi-nant practice in gold mining. Some 90 percent of gold mines around the world employ cyanidation to harvest their loot.

“In gold mining, a diluted cyanide solution is sprayed on crushed ore that is placed in piles or mixed with ore in enclosed vats,” reports the State Envi-ronmental Resource Center (SERC), a

project of the non-profi t Defenders of Wildlife. “The cyanide attaches to min-

ute particles of gold to form a water-sol-uble, gold-cyanide compound from which

the gold can be recovered.”

But of course not all the cyanide gets re-covered. Some of it gets spilled, and some is left within mine waste that is often bur-ied underground woefully close to ground-water, leaving neighbors and public health

offi cials worried about its effects on drinking water and on surrounding ecosystems and local wildlife.

“Minng and regulatory documents often state that cyanide in water rap-idly breaks down in the presence of sunlight into largely harmless sub-stances, such as carbon dioxide and nitrate or ammonia,” reports Earth-

works, a Washington, DC-based non-profi t. “However, cyanide also tends to react readily with many other chemical elements and is known to form, at a minimum, hundreds of different compounds.” While many of these compounds are less toxic than the original cyanide, says Earthworks, they can still persist in the environment and accumulate in fi sh and plant tis-sues, wreaking havoc on up the food chain.

In 200, a breach in a tailings (mining waste) dam at a gold mine in Baia Mare, Romania resulted in the release of 100,000 cubic meters of cyanide-rich waste into the surrounding watershed. Nearly all-aquatic life in nearby waters died, while drinking water supplies were cut off for some 2.5 million people.

In the wake of this accident, gold miners around the world have been taking steps to deal with tailings in a safer manner, through the use of special systems designed to prevent cyanide or its breakdown compounds from escaping into the environment. But such precautions at present are only voluntary. Regulators in the U.S.—the third largest gold producer after South Africa and Australia—don’t require mine operators to monitor cyanide and its breakdown compounds in nearby groundwater and water bodies, so no one knows just how big a problem might be.

One promising alternative to using cyanide in gold mines is the Haber Gold Process; a non-toxic extraction system that tests have shown can re-sult in more gold recovery over a shorter period than cyanidation. Another alternative is YES Technologies’ biocatalyzed leaching process, which proponents say is 200 times less toxic than cyanide. But with cyanidation well entrenched in the industry and regulators looking the other way, these alternatives face an uphill battle in gaining widespread adoption.

Question: Why don’t more state mandate deposits on beverage bottles as incentives for people to return them? Most bottles I’ve seen only list a few states on them.

So-called bottle bills, otherwise known as container recycling laws, mandate that certain types of beverage containers require a small deposit (usually fi ve or ten cents) at checkout beyond the price of the beverage itself. Customers can return the empty containers later and reclaim their nickels and dimes. The idea is to provide a fi nancial incentive for consum-ers to recycle and to force industry to re-use the raw materials.

According to the Container Recycling Institute (CRI), a California-based non-profi t which encourages the collection and recycling of pack-aging materials (and runs the website BottleBill.org), the benefi ts of bottle bills include: supplying recyclable materials for a high-demand market; conserving energy, natural resources and landfi ll space; creating new busi-nesses and green jobs; and reducing waste disposal costs and litter. The 10 U.S. states that currently have container recycling laws recycle at least 70 percent of their bottles and cans; this amounts to a recycling rate 2.5 times higher than in states without bottle bills.

Beverage containers make up a whopping 5.6 percent of the overall U.S. waste stream, so every bottle and can that gets recycled counts to-ward freeing up landfi ll space. And CRI reports that beverage containers account for some 20 percent of the greenhouse gas emissions resulting from landfi lling municipal solid waste and replacing the wasted products with new ones made from virgin feedstock. So by promoting more recy-cling, bottle bills indirectly reduce our carbon footprints.

The 10 U.S. states with bottle bills are California, Connecticut, Hawaii,

Iowa, Maine, Massachusetts, Michigan, New York, Oregon and Vermont. Delaware’s legislature repealed its bottle bill after almost three decades on the books last year as the state’s bottle recycling rate had dropped to just 12 percent due to more and more retailers refusing to deal with the hassle of accepting returned containers. In place of its bottle bill, Delaware en-acted a $0.04/bottle recycling fee that will help defray the costs of starting up a curbside recycling pickup system to service the entire state.

“We are extremely disappointed they chose to repeal their law, rather than enforce it,” reported CRI’s Susan Collins, adding that the new fee places a burden on consumers only. “Consumers will be subsidizing the producers and that is unfair.” CRI supports “extended producer respon-sibility” where producers and consumers together pay for the life cycle costs of product packaging.

Beyond Delaware, the main reason bottle bills haven’t caught on is because of opposition to them by the beverage industry, which doesn’t want to bear the costs of recycling and claims that the extra nickel or dime on the initial cost of the beverage is enough to turn potential customers away. The U.S. Public Interest Research Group (USPIRG) found that the beverage industry and its representatives spent about $14 million in cam-paign contributions aimed at defeating a national bottle bill between 1989 and 1994. Meanwhile, members of a Senate committee who voted against national bottle bill legislation in 1992 received some 75 times more in beverage-industry PAC money than those who voted in favor of the bill.17

A recently discovered mysterious “winged” structure in England, which in the Roman period may have been used as a temple, pres-ents a puzzle for archaeologists,

who say the building has no known parallels.Built around 1,800 years ago, the structure was discovered in Norfolk, in eastern England, just to the south of the ancient town of Venta Iceno-rum. The structure has two wings radiating out from a rectangular room that in turn leads to a central room.“Generally speaking, [during] the Roman Em-pire people built within a fi xed repertoire of architectural forms,” said William Bowden, a professor at the University of Nottingham, who reported the fi nd in the most recent edition of the Journal of Roman Archaeology. The inves-tigation was carried out in conjunction with the Norfolk Archaeological and Historical Re-search Group.The winged shape of the building appears to be unique in the Roman Empire, with no other ex-ample known. “It’s very unusual to fi nd a build-ing like this where you have no known parallels for it,” Bowden told LiveScience. “What they were trying to achieve by using this design is really very diffi cult to say.”The building appears to have been part of a complex that includes a villa to the north and at

Mysterious ‘Winged’ Structure

Ancient Rome

Discovered

least two other structures to the northeast and northwest. An aerial photo-graph suggests the existence of an oval or polygonal building with an apse located to the east. The winged buildingThe foundation of the two wings and the rectangular room was made of a thin layer of rammed clay and chalk. “This suggests that the superstructure of much of the building was quite light, probably timber and clay-lump walls with a thatched roof,” writes Bowden. This raises the possibility that the building was not intended to be used long term. [Photos of Mysterious Stone Structures]The central room, on the other hand, was made of stronger stuff, with its foundations crafted from lime mortar mixed with clay and small pieces of fl int and brick. That section likely had a tiled roof. “Roman tiles are very large things, they’re very heavy,” Bowden said.Sometime after the demise of this wing-shaped structure, another build-ing, this one decorated, was built over it. Archaeologists found post holes from it with painted wall plaster inside.Bowden said few artifacts were found at the site and none that could be linked to the winged structure with certainty. A plough had ripped through the site at some point, scattering debris. Also, metal detecting is a major problem in the Norfolk area, with people using metal detectors to locate and confi scate materials, something that may have hap-pened at this site.Still, even when the team found undisturbed layers, there was little in the way of artifacts. “This could suggest that it [the winged building] wasn’t used for a very particularly long time,” Bowden said.The land of the IceniResearchers are not certain what the building was used for. While its elevated position made it visible from the town of Venta Icenorum, the foundations of the radiating wings are weak. “It’s possible that this was a temporary building constructed for a single event or ceremony, which might account for its insubstantial construction,’ writes Bowden in the journal article.“Alternatively the building may represent a shrine or temple on a hilltop close to a Roman road, visible from the road as well as from the town.”Adding another layer to this mystery is the ancient history of Norfolk,

from

19

where the structure was found.The local people in the area, who lived here before the Ro-man conquest, were known as the Iceni. It may have been their descendents who lived at the site and constructed the winged building.Iceni architecture was quite simple and, as Bowden explained, not as elaborate as this. On the other hand, their religion was intertwined with nature, something which may help explain the wind-blown location of the site. “Iceni gods, pre-Roman gods, tend to be associated with the natural sites: the springs, trees, sacred groves, this kind of thing,” said Bowden.The history between the Iceni and the Romans is a violent one. In A.D. 43, when the Romans, under Emperor Claudius, invad-ed Britain, they encountered fierce resistance from them. After a failed revolt in A.D. 47 they became a client kingdom of the empire, with Prasutagus as their leader. When he died, around A.D. 60, the Romans tried to finish the subjugation, in brutal fashion.“First, his [Prasutagus’] wife Boudicea was scourged, and his daughters outraged. All the chief men of the Iceni, as if Rome had received the whole country as a gift, were stripped of their ancestral possessions, and the king’s relatives were made slaves,” wrote Tacitus, a Roman writer in The Annals. (From the book, “Complete Works of Tacitus,” 1942, edited for the Perseus Digital Library.)This led Boudicea (more commonly spelled Boudicca) to form an army and lead a revolt against the Romans. At first she was successful, defeating Roman military units and even sacking Londinium. In the end the Romans rallied and defeated her at

the Battle of Watling Street. With the Roman victory the rebel-lion came to an end, and a town named Venta Icenorumwas eventually set up on their land. [Top 12 Warrior Moms in His-tory]“The Iceni vanish from history effectively after the Boudicca revolt in [A.D.] 60-61,” said Bowden.But while they vanished from written history, archaeological clues hint that their spirit remained very much alive. Bowden and David Mattingly, an archaeologist at the University of Leicester, both point out that the area has a low number of vil-las compared with elsewhere in Britain, suggesting the people continued to resist Roman culture long after Boudicca’s failed revolt.This lack of villas, along with problems attracting people to Roman settlements in the area, “can be read as a transcript of resistant adaption and rejection of Roman norms,” writes Mattingly in his book “An Imperial Possession: Britain in the Roman Empire” (Penguin Books, 2007). There is “still a fairly strong local identity,” said Bowden, who cautioned that while local people may have lived at the com-plex, the winged building is out of character for both Roman and Iceni architectural styles, a fact that leaves his team with a mystery.

Daniel Humm just made one of the most exciting restaurant industry deals this year, purchasing Eleven Madison Park from Danny Meyer with his partner Will Guidara. That’s just the beginning for the budding entrepreneurs, who will be running the food program at the new NoMad Hotel. While it was a shock to much of the New York dining scene, it was part of Humm’s longtime goal to start his own company with Guidara.

“Will, Danny and I began to have conversations about how Will and I wanted to start our own company,” Humm says. “Those conversations lasted two years and included lots of different ideas on how we could achieve that dream with-out having to leave Eleven Madison Park. Ultimately, we all came to the same place.”

So they revamped the seating and implemented a unique, new tasting menu that lists only ingredients, not dishes, encouraging conversation and spontane-ity in the kitchen. Since Humm took over, EMP has been so successful that he and Guidara are releasing a restaurant cookbook next month. On his nights off, Humm heads to Torrisi and Franny’s in Brooklyn. Even great chefs have kitchen disasters. He botched a roast chicken on his first date with his wife. “Needless to say, we went out for Chinese food that night,” Humm tells us.

Q: Single/Married/Divorced?A: Married.Q: What did you want to be when you grew up?A: I was torn between being a competitive cyclist and a chef. Q:What were some of your favorite things to eat as a child growing up in Switzerland?A: My favorite childhood food memories are of tasting fresh produce at the height of their ripeness at the local market with my mother. Very simple, but these memories have lasted me a lifetime.My home. I love recreating dishes from my childhood for my family. For me, this is the best way to teach them about true Swiss cuisine.Q;What was your first job in food and what did you learn? A:When I was eight, I began spending my summers helping out around the local mar-kets. The following year, I was lucky enough to work on a few farms, picking cherries, strawberries, apples and walnuts.

Interview with Eleven Madison Park’s

Daniel Humm

Q&A

Q:What’s the biggest mistake you’ve ever made in the kitchen? A:When my wife and I were first dating, I invited her over to my apartment to cook dinner for her for the first time. I had planned a very simple dinner, though I was still very nervous. The chicken was nearly done roasting when she arrived and we started to drink wine. And then I smelled the burning skin. Needless to say, we ended up going out for Chinese food that night.Q:You began your first culinary apprenticeship at only 14-years-old. Was it difficult taking on all that responsibility at such a young age? A:The most important thing about a career is loving what you do, so of course it was difficult and there were challenges in-volved, but I loved every moment of it.Q:What were some of the most important things that you learned from your mentor, Chef Rabaey, at the three- Michelin star Restaurant, Pont de Brent?A: Re-inventing the wheel is not necessary. Tomatoes and basil, rab-bit and mustard, spring peas and pork, white truffles and chestnuts, pecorino and pears - these flavors will forever be delicious. Q: You were also the executive chef at the extremely successful Campton Place in San Francisco. Do you miss the San Francisco dining scene? A: San Francisco was the first city I visited in America and it’s the city that made me fall in love with the United States. It’s the city where I learned English and the city where I first tasted sea ur-chin. San Francisco will always have a special place in my heart.Q: Eleven Madison Park had been going strong for eight years when you and Will Guidara, EMP’s gen-eral manager, came into the picture. You decided to make significant changes, like seating fewer guests and doing away with a la carte dining. Why rethink an already successful restaurant concept and why do you think it’s earned such acclaim since you’ve been in the kitchen? A: Danny Meyer brought both Will and I on to work at Eleven Madison Park because he felt that this restau-rant had the bones to something much bigger, some-thing much grander than he had originally planned. We’ve been successful because we’ve been fortunate enough to put together a team of people who are pas-sionate, who are driven and who believe in the spirit of our endeavor.Q: What inspired the most recent change, that being the daily changing menu? How’s the response been and how has it been challenging as well as rewarding for you as a chef? A: The most recent change was inspired by our effort to find balance between the classic prix fixe menu and the chef ’s tasting menu offered at so many restaurants of our caliber. The former gives the guest control, while the latter brings with it a sense of surprise. We love that we’ve created an experience that offers both. We also wanted to create more dialogue between the guest and our service staff, and create an environment in the kitchen that’s more creative and fun. There are some restaurants out there that make a point of saying “no substitutions,” we are try-ing to do just the opposite. Q:And you did all of this in let’s face it, not the best of economic times (to say the least!). Yet, it’s so success-ful, so what would you say to those critics who have declared that fine dining is dead? A: There will always be a need for luxury, for the people that can afford to experience it all the time, and for those that save up

their money so that they be pampered every so often. I don’t be-lieve fine dining will ever die, so long as it evolves with the times. At Eleven Madison Park, we are striving to be the modern four star restaurant. It’s been an amazing journey. Q: Describe your ideal meal this fall at Eleven Madi-son Park. A: I have so many ideas for the fall; It’s hard to choose one. But of course, fall brings the first of the truffle season, which is always so exciting.Q:Other than Eleven Madison Park, what are some of your favorite spots to eat on your days off? A: I am huge fan of Torrisi - I love what they are doing over there. I also love Franny’s in Brooklyn. And for an elegant night out, I think Daniel continues to be one of the best places in town. Other than that, with a new baby at home, we find ourselves cooking more than ever.Q: How did you get involved in your most recent project overseeing the eateries at the NoMad Hotel?A: Both Will and I have wanted to be entrepreneurs for a long time. With the NoMad Hotel project came the opportunity to do something that was rooted in the values of Eleven Madison Park but that was a little more laid backQ:What are your plans for the menu both in the restaurant and the lounge at NoMad? We heard it’s focused on “local favorites with French roots.” We’ll have a hearth there where we’ll make a lot of rustic dishes, and we’re looking forward to the encouraging guests to share a lot of different dishes and have an experience that’s very com-munal.Q: The biggest news to date is that you and Will Guidara will be buying Eleven Madison Park from Danny Meyer. How exactly did that come about?A: About a year before we received our fourth star, Will, Danny and I began to have conversations about how Will and I wanted to start our own company. Those conversations lasted two years and included lots of different ideas on how we could achieve that dream without having to leave Eleven Madison Park. Ultimately, we all came to the same place. Q: We read that you told Danny over dinner at EMP that you wanted to open your restaurant. Was it your idea or did he propose the move?A: Will and I knew we wanted to be restaurateurs, and Danny, having opened Union Square Café when he was very young, was incredibly supportive of that desire from the moment we first approached him about it. Q: Danny Meyer’s a veteran on the New York dining scene. Are you nervous about taking over a New York institution like EMP? A: Danny has been such an important part of what we’ve been able to do here. His support over the years has been amazing, and he has always empowered us to do what we thought was best for Eleven Madison Park. In that sense, he has set us up for success. He is our role model and has been a father figure to us, and we want nothing else but to make him proud. We have learned a lot from Danny, and from each other, and we feel con-fident that we have what it takes to succeed in our new roles.Q: Any more changes when it becomes official? A: The nature of Eleven Madison is to continue to reinvent itself, to stay fresh, to continue changing. That being said, there will be no changes spurred on by the change in ownership. We have been given the autonomy to build this restaurant over the last five years and it is exactly what we want it to be.

NapoliNapoli

Rumbling Mass Of Contradiction

Naples, Napoli in Italian, is the third most-populated

city in Italy and the biggest city in South-ern Italy. Its name comes from the Greek Na-polis meaning new city. Its close proximity to many interesting sites, such as Pompeii and the Bay of Naples,one of the most beautiful bays in Italy. Its harbor is the most important port in Southern Italy, makes it a good base for explor-ing the area. Naples is a lively and vibrant city, full of wonderful historical and artistic treasures and narrow, winding streets with small shops, making it worth at least a few days visit.

Whatever your real interest in Campania, the chances are that you’ll wind up in NAPLES (Napoli) – capital of the region and, indeed, of the whole Italian south. It’s the kind of city that

Napoli...

is laden with visitors’ preconceptions, and it rarely disappoints: it is fi lthy, it is very large and overbearing, it is crime-infested, and it is most defi nitely like nowhere else in Italy – something the inhabitants will be keener than anyone to tell you. In Naples, all the pride and resentment of the Italian south, all the historical differ-ences between the two wildly disparate halves of Italy, are sharply brought into focus. This is the true heart of the mezzogiorno, a lawless, petulant, yet fi ercely Catholic city that has its own way of doing things. There’s plenty to see – the city’s Duomo, Palazzo Reale and a couple of impressive museums in the Capidomonte gallery and archeological museum – but it’s not so much a city of sights as just a great place to be, particularly its dense center storico. Spend a cou-

ple of days here and you’re likely to be as staunch a defender of the place as its most devoted inhabit-ants.

Romantic Naples has some of the world’s best opera and theater houses and is often called an open-air museum, due to its many historic statues and monuments.

Rumbling Mass Of ContradictionRumbling Mass Of Contradiction

Napoli

NapoliNapoli

Napoli

NapoliNapoliNapoliNapoliNapoliNapoliNapoli

NapoliNapoliNapoliNapoliNapoli

Napoli 23

Napoli castels

Duomo

National Archaeological Museum

Spaccanapoli District

HarborStreets of Napoli

The Food

Rumbling Mass Of ContradictionRumbling Mass Of Contradiction

Are you Married or Single?Married

What did you want to be when you grew up?A Rock and Roll bass player in a major band.

What was your fi rst job in food and what did you learn?I was playing in a funk-rock band in Hawaii and the band broke up. So I became a busboy at the Rusty Harpoon in Kaanapali Beach, Maui. I learned how to fi let Mahi Mahi, cut steaks, wash dishes and tend bar.

You worked at the legendary Chez Panisse in the 1970s, serving seasonal and local food far before it became fashionable. Why do you think it’s been so infl uential?

The model is all about Alice [Waters]. She is truly a genius, capa-ble of infl uencing not only the food world, but the world at large.

What compelled you to move from California to New York? I was the chef at Michael’s and [owner] Michael McCarty wanted to open a branch in Manhattan. When that did not go through, I decided to make the move myself in 1983 with my partner Melvyn Master.

Were people immediately receptive to your style of cuisine? It was crazy. It was like no one had heard of seasonal offerings, wood-grilled food, emphasis on a changing menu and chilies. When Andy Warhol and Woody Allen were there three nights a week, something wild was happening.

How do you think the culinary world has changed since you began your career? When I started out, a chef was like someone who changed the oil in your automobile -- essential, but hardly noteworthy. Now, people think of chefs as cultural icons.

Which emerging chefs are you most excited about? Oh my God, there are so many. Jonathan Sawyer in Cleveland, Trey Foshee in La Jolla, Jennifer Puccio in San Francisco, Jimmy Bannos Jr. in Chicago, Travis Lett in Venice, Marc Forgione in New York, etc.

Your distinct culinary style focuses on respecting ingredients and simple plating, so what do you think of the modernist cuisine that’s become so popular in recent years?

All is good. The philosophy that I adhere to is that passion, intel-ligence and technique should guide chefs. And if that leads them to paths yet discovered, as long as the intent is pure, who am I to disagree? To do it gratuitously does no one any good.

How do you keep Barbuto relevant in New York’s fi ckle restaurant scene? I don’t consciously follow any trends or compete except to always better my own game. What happens without my walls is of no consequence, I am my own critic.

What’s your favorite dish on the menu? I love ‘em all, just like my children.

Is there any dish you wish you could take off the menu, but it’s just too damn popular?

Chicken.

What are some of your favorite neighborhood restaurants? Little Owl, EN Japanese Brasserie, Perry Street, Wallse, Standard Grill, Red Cat.

What do you usually cook at home for your family? Whatever my beautiful wife Sally buys at the farmers’ market. She buys, I cook, she doesn’t let me clean.

Have your three children expressed interest in working in the restaurant busi-ness?

Alexander, my eleven-year-old, says he is taking over.

We heard you’re hosting Alex’s Lemonade Stand benefi t for childhood cancer cures that you’re hosting in December. How did you become involved with this benefi t?

I love this charity. It is an amazing, real charity that I immediately connected with. I cried hearing about Alex Scott’s noble cause to eradicate childhood cancer, so I had to volunteer. I have riffed on the event that Autism Speaks does, one chef per table of ten. However, since this will be a family-style event, only platters of food will be served. We are doing it upstairs at Industria on Green-wich Street and we are having members of New York City Ballet perform. I hope to raise a ton of cash for this very worthy and wonderful cause.

Following your appearance on Top Chef Masters, do you have any interest to re-turn to TV to host a cooking show?

Absolutely!

Going strong for nearly a decade, Barbuto’s become a New York staple. So do you have any plans or aspirations to open additional restaurants?

I would very much like to do so.

With Jonathan Waxman

How do you keep your reservation book full for over a decade? Ask Jonathan Waxman. He’s managed to turn his West Village restaurant, Barbuto, into a vibrant New

York staple. An outstanding roast chicken might have a lot to do with all of the success. Ironically, that’s the one dish he’d like to take off the menu, but it’s just too popular. The California-raised chef worked in the illustrious kitchens of Chez Panisse and Michael’s in California before moving to New York to revolution-ize the food scene with his seasonal American cooking.

Waxman’s written two cookbooks and was also a contestant on Top Chef Masters season two. Not bad for a former busboy who dreamed of hitting it big as a funk-rock musician. More importantly, he’s one of the few chefs that’s managed to do it all. When you run a successful restaurant, something’s gotta give and that’s often family. Yet, Jonathan’s happily married with three kids and even fi nds time to cook at home. He’d love to have a cooking show and open another restaurant, but he seems content with his current suc-cess. In his free time, he devotes himself to charities like Citymeals on Wheels and Alex’s Lemonade Stand, raising money to cure childhood cancer. Where does he eat when he’s not at Barbuto? En Japanese Bras-serie, Little Owl, Perry Street and Red Cat to name a few.

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USA News

A Better Breakfast for You and thefast for You and the Environment

Medicare Open Enrollment Is Earlier This Year

A Better Breakfast for You and the Environment

Starting each day with a bowl of whole-grain cereal creates a diet high in nutrients, vitamins and minerals for great energy and endur-ance. Cereal is also one the of the healthiest breakfast choices you can make, and ready-to-eat varieties have fewer calories than almost any other breakfast option.

But while establishing a breakfast routine may please Mom, it may not be the healthiest habit for Mother Nature. Each year there are about 2.3 billion cereal boxes sold in the United States -- if even half of those boxes were eliminated, it would save 170 million gallons of wastewater. And the environmental effects go far beyond pollution. It takes 2.4 trillion units of energy to power the plants that manufacture cereal boxes -- enough to power 26,000 homes. These same plants produce as much particle air emissions as 31,000 city buses, as much greenhouse gas as 50,000 cars and enough solid waste to fi ll 4,677 garbage trucks.

Fortunately, there’s a cereal company that pleases both moms and Mother Nature. Malt-O-Meal is changing the way people think about breakfast cereal by providing cereals that are not only great tasting, but are fortifi ed with essential vitamins and minerals, including folic acid, iron and vitamin C. Many varieties -- Frosted Mini Spooners, Honey Nut Scooters and the new Blueberry Mini Spooners, among others -- boast more than 44 grams of whole grains per serving and no trans fats.

But what really makes Malt-O- Meal brand cereals stand out from competitors is the company’s commitment to creating innovative products that use fewer natural resources and create less waste. By eliminating the box most breakfast cereals are sold in and packaging cereals in a bag, they’ve reduced the amount of packaging consumers dispose of by 75 percent. That’s 1.1 trillion units of energy saved and 2,000 tons of CO2 that are never released into the air.

For more information and facts, visit www.bagthebox.com and www.maltomeal.com.

Medicare Open Enrollment Is Earlier This Year Your health needs change from year to year. Plus,

your health plan may change the benefi ts and costs each year, too. That’s why it’s important to evaluate your Medicare choices every year. Open Enrollment is the one time of year when all people with Medicare can see what new benefi ts Medicare has to offer and make changes to their coverage.

There’s never been a better time to check out Medicare coverage. There are new benefi ts available for all people with Medicare -- whether you choose Original Medicare or a Medicare Advantage plan -- including lower prescription costs, wellness visits and preventive care. Take advantage of Open Enrollment, and you may be able to save money, get better coverage or both.

You may be wondering, what is the benefi t of having an earlier enrollment period?

Starting this year, Open Enrollment starts earlier, Oct. 15, and lasts longer (7 full weeks) to give you enough time to review and make changes to your coverage. Also starting this year, you will need to make your fi nal selection for next year’s Medicare coverage by Dec. 7. This change ensures that Medicare has enough time to process your choice, so your coverage can begin without interruption on Jan. 1.

It’s worthwhile to take the time to review and compare, but you don’t have to do it alone. If you typically use the December holidays to discuss health care options with family or friends, plan now to move that conversation earlier. And remember that Medicare is available to help.

Take a look at www.medicare.gov/fi nd-a-plan to compare your current coverage with all of the options that are avail-able in your area, and enroll in a new plan if you decide to

make a change. Call 1-800-MEDICARE (1-800-633-4227) 24-hours a day, 7 days a week to fi nd out more about your coverage options. TTY users should

call 1-877-486-2048.Review the Medicare & You 2012 handbook. It is mailed to people with

Medicare in September. Get one-on-one help from your State Health Insurance Assistance Program (SHIP). Visit www.medicare.gov/contacts or call 1-800-MEDICARE to get the phone number.

USA News

Wrap Up Your Diet: Add Fresh, Healthy Eating to Your Menu!

Five Ways to Succeed as a Travel WriterFive Ways to Succeed as a Travel Writer

27

Five Ways to Succeed as a Travel Writer

As the media landscape keeps changing around us, travel writers are following many paths to success. Some are book authors, some write primarily for magazines and oth-ers are earning a good income by blogging or running destination websites. Tim Leffel, author of “Travel Writing 2.0” (http://travelwriting2.com), offers these tips on making it as a travel writer, whether in print, e-books, travel apps or the next media we haven’t seen yet.

Get the Basics Down First. There is far too much competition in this desirable fi eld for sub-par writers to succeed. Read books on writing well, take a course at your local community college or attend workshops that include peer and teacher reviews. At a minimum, travel writers need to master the basics of reporting and writing engaging prose before blogging or getting hired by an editor.Find Your Niche. Trying to be a generalist travel writer puts you into a bloody pool with incredible competition. It is far easier to make a name for yourself becoming the expert on one region or one style of travel. Be Original. Ideas are your main currency as a travel writer. The ability to fi nd good original story ideas for any destination is often more important than what you actually put on the page.Be a Professional. The main complaint of editors is that so many writers are unprofessional. They send sloppy e-mails. They miss deadlines. They make promises they can’t deliver. You can rise above the pack by reading publication guidelines carefully and not wasting editors’ time.Travel Every Chance You Get. It’s diffi cult to succeed as a travel writer, even a part-time one, if you are not traveling on a regular basis. It can be in your own region, but you need to go fi nd the stories nobody else is writing and get past the routine vacations that have been reported on a thousand times already.

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Wrap Up Your Diet: Add Fresh, Healthy Eating to Your Menu!

Every day it seems there are a host of new and outlandish methods to win the battle of the bulge. The Cabbage Soup diet, the Fat Flush diet and the Blood Type diet are some of the more unusual, yet even the most ridiculous monikers do little to preserve your overall nutrition.

The reason why fad diets typically don’t work, according to sports and lifestyle dietitian Molly Kimball, RD, is that they aren’t designed to succeed in the long term. “In reality, a successful diet is one that doesn’t sacrifi ce fl avor, taste or nutrition and incorporates your favorite foods ev-ery day.” So scratch the word “diet” out of your vocabulary and follow these four tips for fresh, healthy eating:

Keep calories in check. “Even if you exercise an hour every day, there are still 23 hours where you can negate it,” says Kimball. “You still have to keep an eye on what you’re eating.” She advises that you spend your calories on foods high in fi ber, protein and healthy fat. Since the body takes longer to digest these nutrients, you’ll be left feeling fuller, longer. For a snack, try a quarter cup of reduced fat cheese melted on a whole wheat tortilla. Low in calories but high in fi ber and protein, this snack keeps you powering until the next meal.

Fill up on veggies. Instead of ham, turkey and roast beef thrown be-tween two slabs of bread with cheese and extra mayo, keep the lean pro-tein and incorporate loads of vegetables (raw, grilled or roasted) into a low-carb, high-fi ber tortilla. “You’ll be slashing calories but still get the satisfaction of eating a full sandwich, along with loads of fi ber-rich, nutri-ent-dense vegetables,” says Kimball.

Choose healthy fats. Olive oil and fatty fi sh get a lot of attention for a reason: they’re both fi lled with healthy fats. The monounsaturated fat in oil and the omega-3’s in fi sh not only help to keep hunger at bay, they also boost your heart health by raising HDL (“good”) cholesterol. Get your fi ll of both with a La Tortilla Factory Extra-Virgin Olive Oil SoftWrap smeared with cream cheese and a little bit of salmon.

Lighten the foods you love. The bottom line is calories, but is giving up your favorite foods worth it? Of course not. Instead of a massive burrito stuffed with cheese, refried beans and sour

cream, use a whole wheat tortilla and pile on lean protein, grilled veggies and fresh salsa for an authentic Mexican meal that tastes great with a fraction of the fat and calories.

For healthy ideas and recipes, visit www.latortillafactory.com.

Learn more about travel writing in the book “Travel Writing 2.0: Earning Money From Your Travels in the New Media Landscape” or by visiting http://travelwriting2.com.

FloranceMarvelous Regions Of Italy,

29

Amarylli Fridegotto: Striking a Chord With Stellar Winter Concert Series

From Piano Concertist and Piano Master Teacher to Entre-preneur and Founder of the Key Biscayne Piano Academy and the

“Family Enrichment and Therapy Center” (“ The Family ETC”) on the island, trailblazer Amarylli Fridegotto has mastered the art of hitting the right keys both on her Baby Grand and in everyday life. Versa-tility, perseverance, boldness, and zealous determination define this distinguished musician and exuberant ambassador of culture.

After earning a degree in languages in Padova, Italy, she gradu-ated with honors in Piano from the Conservatory of Music “B. Mar-cello” in Venice and won the prestigious Fondazione Cini Award at St. George Island. Fridegotto, who stepped into a piano career at the tender age of nine, later completed several Masters, including one in Piano Interpretation from “Hochshule fur Musik” at the Universitat Mozarteum in Salzburg and another in “Applied Music Education” in Paris. Among her influential teachers was Countess Laura Marzotto, who belongs to one of the oldest families in Italy and was one of the finest musical hands in the field. In 1998, the duo recorded “Ad Un Certo Punto”, a CD featuring a mesmerizing interpretation of Liszt’s Ballad No.2 and Debussy’s “L’Isle Joyeuse”, two artistically-challeng-ing pieces.

“My mother is an opera singer, and my father was an industrial-ist who spent each day creating and building,” tells the Key Biscayne resident. Endowed with a talent for the piano, Fridegotto has devoted her life to the study of music and performed in illustrious venues, including the “Teatro Regio di Parma” in Italy and “Bulgaria Hall” in Sofia, Bulgaria, as well as royalty palaces throughout Europe. By the age of 28, her Pianoforte portfolio encompassed numerous collabora-tions with noteworthy musicians. Adept at the “Russian technique” in piano interpretation, she performed with Russian Master and Tchai-kovsky Piano Trio pianist K. Boghino in Paris. Driven by a humani-tarian instinct, she has also spearheaded numerous musical programs and participated in several concerts for non-profit foundations such as UNICEF and the European Red Cross.

Fridegotto’s entrepreneurial side emerged upon the death of her father, who she describes as “a source of constant inspiration” and “my role model”. Her concerts and teaching curriculum overseas came to a sudden halt when she left Italy to oversee her late father’s manufac-turing industries in Venezuela. “It was both a trauma and a chal-lenge,” recalls Fridegotto who began her hands-on business training there. Determined to succeed, she learned the ropes and managed the company, taking charge of the entire manufacturing process from raw material to human resource management during three years.

“A woman who fights for her passions and ideals- freedom, respect, and justice, who is uncompromising, and who, whenever she falls under the blows of life, rises even stronger from the ashes, like a phoenix” is how Fridegotto describes herself. In 2006, the enterpris-

ing and dynamic mother of two- Maximilian and Alexandra- settled in Key Biscayne and began engraving her cultural mark on the city by founding two youth and children’s orchestras and “The Key Biscayne Piano Academy” (www.KBPianoAcademy.com), which offers piano classes for children and adults from beginners to professionals as well as promotes the use of music as therapy. Through music programs, she has also infused hope into the lives of disadvantaged children.

In October 2011, Fridegotto launched on Key Biscayne “The Family ETC” (www.TheFamilyEtc.com), an establishment offering a panoply of unique cultural activities and events, diverse therapies, as well as workshops in collaboration with Societa Dante Alighieri and other European Cultural Centers. “An all-in-one center,” she notes with pride. Open to the public, socio-cultural soirees and exhibitions at the Family ETC have included “Venice in History, Architecture and Art” featuring guest speakers and artists, as well as Venetian pastries with fine wines.

Perceived by her peers as incisive, brilliant, and altruistic with a penchant for enlightening others, Fridegotto also ushered in the

“2012 Winter Concert Series”, a first for the island and organized in conjunction with the Village of Key Biscayne. “These concerts can serve to encourage other youths to also seek their path of excellence in the arts or other activities,” observes Fridegotto. The opening piano and violin concert in January drew a full house and critical acclaim from the audience. “It was great to see the number of people who came, including young children; they just kept on bringing in more and more chairs,” remarks Zita Delevic, founder of PebbleJam Leader-ship Coaching. “The power of music made us feel as if we were all one.”

Two musical prodigies, Ian Barnett, 7, and Diego Arevalo, 13, accompanied the pianist in an exquisite rendition of the Vivaldi Violin Concerto Op. 12 N1 in G minor and the Mozart Piano and Orchestra Concerto No. 26 in D major, respectively. “We are thirsty for great art,” underlines Delevic. “When exposed to it, they really appreciate classical music,” adds the Hungarian-born business executive. “L’art pour l’art; these musical offerings are a beautiful expression of art that brings the community together,” observes Delevic.

A native of Veneto, a region where she says “entire families work in the family business even on Sundays”, Fridegotto has hard work and the desire to excel running through her ancestral blood. In 2011, the gifted pianist released “Essence of Chopin”, a compilation of sublime interpretations of the legendary composer’s masterpieces such as “Preludio Op. 28”. Available online, the CD received stellar reviews from the New York Association of Entertainment Critics and the American Federation of Musicians of the United States and Canada, among others. “What gets me out of bed every morning is the passion for what I do,” underlines Fridegotto.

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33

Se è vero che il teatro rimane la casa prediletta dell’Opera, non fosse altro per il filo di seta lungo pochi metri che unisce il pubblico agli interpreti, è innegabile che la strada è già tracciata, con buona pace dei melomani più conservatori: i tempi spingo-no la lirica anche fuori dal palcoscenico per approdare in spazi abitati da un’audience on-line con la modernità. E poco (o molto) importa se moderno vuol dire cinema, re-ality, fiction, pubblicità, show, televisione, computer o smartphone.

E’ bravo e intelligente, e purtroppo molto criticato, chi oggi riesce a cantar bene, con-servare la voce il più a lungo possibile e cavalcare l’onda del successo. Come si dice… in medias res (nelle sue due traduzi-oni ‘metà strada’ e ‘mezzi di informazi-one’) stat virus.

Se poi la dea fortuna, spogliata della sua benda, regala anche la bellezza, le jeux sont faits! Lo ha capito al volo Vittorio Grigolo, guarda caso cresciuto tra piccole ali di aerei, pale di elicotteri e motori di macchine, a cui ha aggiunto spartiti e tasti di piano-forte, tutti da comporre insieme con molta

FAU

ST

accuratezza, disciplina e passione. Dopo una gavetta durata anni che per onestà non rinnega, adesso può scegliere produzioni di qualità, scartare i rischi e mantenere alto il livello di fama internazionale grazie ad una delicata virtus fatta di acuti e silenzi, lezio-ni e ricreazione, luccicanti ribalte ma anche intensi gesti, un piede sull’acceleratore e una mano sempre pronta a cambiar mar-cia. Insomma più che la dannazione di una vita dedicata alla musica, Vittorio sembra vivere con il dono di una musica in moto. Così se tutti gli appassionati non possono entrare nei teatri, è lui a raggiungerli, come e dove può: con un Rigoletto da Mantova in Mondovisione, una Traviata dalla Stazione di Zurigo, un Faust live dal Covent Gar-den in worldstream, l’apertura dei Giochi Olimpici e chissà cos’altro ancora… tran-quilli, questo è solo l’inizio.

A Londra, dove pare che Vittorio abbia trovato la sua non-fissa dimora, l’ho incon-trato in occasione dell’ultima performance del Faust di David McVicar, in programma alla Royal Opera House a partire dal 10 settembre.

D. Il rapporto tra il piacere e il peccato. Peccare per piacere o piacere per peccare?

V. Molto stretto, senza spazio e soffocante...piacere e peccato potrebbero per me coin-cidere se ovviamente portati agli estremi. Se per piacere si intende godersi la vita, fare tesoro del proprio bene e goderne i frutti, al-lora credo di provare molto piacere. Non so se sentire troppo piacere sia un peccato, cre-do invece sia un bene…un piacere appunto, quindi direi Piacere e Peccare… (ride!)

D. Dei 7 peccati capitali quale non è peccato?

V. La Gola ovviamente!

D. Quale, al contrario, è imperdonabile?V. Tutti. Sono molto religioso anche se spesso smarrisco la strada per via dei miei frequenti spostamenti e mi distraggo molto...ma non è poi colui che si allontana il prediletto da sal-vare?

D. Il girone dell’inferno in cui sarebbe possibile trovare Vittorio Grigolo?

V. Forse in nessuno. Preferirei stare nel mez-zo e magari aiutare Caronte. Mi piacciono le

barche e a volte adoro pescare...chissà che qualche anima non abbocchi!

D. Un lusso della vita che ancora deve togliersi, qualcosa che somigli ad un sogno…

V. Allora tutti, perchè ogni giorno c’è sempre qualcosa di nuovo che vorrei aggiungere a me stesso. I sogni sono meravigliosi e devono esserci per essere realizzabili e non troppo astratti. Si deve pur una volta nella vita raggi-ungerli e goderseli, per poi farne magari uno più bello e più grande, ma sempre da con-cretizzare altrimenti non saremo mai appagati da ciò che ci circonda.

Di Luisa De Salvo

D. Essendo costretto a farlo, venderebbe l’anima al diavolo per l’eterna giovinezza, per la fortuna, per la gloria, per la potenza o per la ricchezza?

V. Per nessuna di queste, anche perchè bene o male la mia meravigliosa carriera mi sta regalando già tutte queste gioie e ricchezze, mi porta a conoscere il mondo, ad apprezzare diverse culture e intelletti. La cosa a cui non rinuncerei è proprio l’invecchiare.Tutto ha dei colori e tutto è bello per quello che naturalmente è, senza forzare nulla. In-vecchiare è poter usare sempre diversi colori per dipingere un panorama in continuo mu-tamento.

D. Faust si decide a cedere la sua anima dopo aver visto l’immagine di Margherita. Quale im-magine avrebbe per lei un impatto così forte?

V. Maria. Credo che se potessi incontrare la mamma celeste tutto mi sarebbe ancora più chiaro...ma sono certo che in più di un sogno ci siamo fatti l’occhiolino...meravigliosa il-luminazione!

D. Faust vende la sua anima per amare ancora, per essere amato o più in generale per godere riscattando così una vita vissuta senza emozi-oni?

V. Per tutti questi motivi: riscatto, amarezza, dubbio, frustrazione. Tanti aggettivi caratter-izzano questo personaggio che vedo spesso anche comico. Si rende conto di non essere un gran che come scrittore, la sua musica non ha anima, è come lui, arida e forse troppo ricercata. Genio e sregolatezza fanno la cre-atività. Sempre imbrigliato, non si è mai las-ciato andare e la vita gli è passata via. Ora se ne accorge, smarrito, solo...senza un dio che sappia rispondere alle sue mille domande se non da morto! Allora perchè non cedere alla possibilità di vendere ciò che non si è com-preso neanche in vita? In fondo l’anima non ha valore per lui, se così facilmente riesce a cederla.Comunque le emozioni sono vive per me che mi calo nei panni di questo vecchio: vibrano attraverso le mie corde e portano colori nuovi che ancora non ho vissuto realmente, forse una fi nzione, ma almeno mi sforzo di vedere come saranno Faust e Vittorio in futuro.

D. Per un solo giorno Vittorio è Mefi stofele, cosa fa?

V. Libero tutte le anime rubate a Dio e cerco di fare la pace, anche se so che non può es-serci la luce senza il buio e viceversa!

D. Se fosse stato Faust, cosa avrebbe fatto della tua vita da vecchio?

V. Sarei andato a giocare a bocce, a diping-ere e a costruire modellini di aeroplani…che caspita!

D. Gounod, mentre portava a compimento la sua Opera, scrisse che “Il Faust non mi abban-donava un solo istante”. A lei, cosa non l’ ab-bandona mai?

V. Il Faut...!

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D. Faust viene trasformato in un giovane ele-gantissimo pronto ai piaceri della vita. Vittorio già lo è, sia elegante che amante dei piaceri della vita. A cosa ha rinunciato in passato o a cosa rinuncia ora, per essere così?

V. Tanto...rinunciare a tante cose, sacrificarsi, fare una vita dedicata alla musica ma anche ovviamente trovare gli spazi per vivere la propria, sempre limitatissima! Il cibo...amo la cucina, ma devo stare alla larga dalla tavola perché se mi siedo non mi rialzo più. Per questo amo mangiare da solo, ma non capita molto spesso ora e quindi qualche chiletto di troppo l’ho preso anche io…un motivo in più per rimettersi a fare più movimento. Ho ri-nunciato ad uscire la sera quando ancora si fumava nei locali durante il mio periodo di studio a 17 anni. Prima di iniziare lo studio della tecnica vocale il mio maestro Danilo Ri-gosa mi domandò: “Vittorio sei pronto a reg-alare al canto alcuni anni della tua spensier-atezza e giovinezza?” Ovviamente gli risposi di sì, ma poi quella spensieratezza non mi ha mai abbandonato e neanche il bimbo che è in me, che mi aiuta a vivere sempre con sorpresa ogni singolo nuovo giorno.Insomma...”you have to risk it,to get the bis-quit!”, a volte...

D. Come si vede da vecchio, quando il suo fisico e i sensi saranno inariditi, quando non proverà più piacere nel far sesso?

V. La vita stessa è un eterno piacere...forse è il paradiso quando si è fortunati come me a poter vivere di ciò che si ama. Credo che ad una certa età ci si possa appagare con l’amore di coloro che ci circondano, un sorrisino spunterà ricordandosi del tempo passato, dei grandi amori e delle passionali conquiste che ci hanno fatto vibrare fuori e dentro.

D. Cosa farebbe per uccidere Mefistofele, il Male?

V. L’amore.

D. Tanto luminoso e in ascesa fu il cammino del Faust, tanto fu travagliata la storia della sua for-ma definitiva. Una storia ricca di tagli, aggiunte, sostituzioni, spostamenti di episodi…E’ così anche la vita di Vittorio?

V. Credo sia così la vita di tutti: un taglia e cuci infinito. Ogni giorno porta delle scelte di fronte a noi che modificano il nostro percorso, aggiungono o tolgono, nel bene o nel male.

D. Può scegliere solo un altro ruolo da debut-tare. Quale?

V. Werther. Ma di questo ne riparleremo si-curamente più in là. La palla di vetro per ora non è nelle mie mani ma scritta nel mio cal-endario!

Saluta con la gentilezza che da sempre lo tiene per mano e prende il volo per un altro traguardo: Romeo et Juliette a Los Angeles con la direzi-one di Placido Domingo. Abbiamo la certezza che questo giovane tenore italiano, lontano dall’essere mediocre, sente la modernità e la vince giocando d’anticipo. Evviva.

I’M NOT A

37

SOLDIERI’M NOT A

2010 - 2011 national italian restaurant guide

Email us for info on Stars Restaurant Review Rating!

MASSACHUSETTS

Bacco Ristorante & Bar107 Salem St.Boston, MA 02113 Phone: (617) 624 - 0454

Fiorella’s187 North St.Newton, MA 02460 Phone: (617) 969 - 9990

Sorento’s Italian Gourmet86 Peterborough St.Boston, Ma, 02215 Phone: (617) 424 -7070

WISCONSIN

Alioto’s3041 N. Mayfair Rd.Milwaukee, WI 53222Phone: (414) 476 - 6900

Buca di Beppo1233 N. Van Buren St.Milwaukee, WI 53202 Phone: (414) 224 - 8672

Carini’s La Conca D’oro3468 N. Oakland Ave.Milwaukee, WI 53211Phone: (414) 963 - 9623

FLORIDA

Trattoria Milano Italian336 Tamiami Trail NNaples, FL 34102 Phone: (239) 645-2030

Bellagio of Naples492 Bayfront Pl.Naples, FL 34102 Phone: (239) 430 -7020

Trattoria Milano Italian336 9TH St. NNaples, FL 34102Phone: (239) 643 - 2030

NEW YORK

Locanda Verde377 Greenwich St(corner of N.Moore and Greenwich)New York, NY 10013 Phone: (212) 925-3797

Osteria Del Circo120W. 55th St.New York, NYPhone: (212) 265-3636

Tarry Lodge 18 Mills St.Port Chester, NY 10573Phone: (914) 939-3111

Carmine’s2450 BroadwayNew York, NY 10024Phone: (212) 362-2200

Massimo al Ponte Vecchio206 Thompson St.New York, NY 10012Phone: (212) 228-7701

PENNSYLVANIA

Dante & Luigi’s762 S. 10th St.Philadelphia, PA 19147Phone: (215) 922-9501

Dolce`241 Chestnut St.Philadelphia, PA 19106 Phone: (215) 238-9983

Mama Yolanda’s 746 S. 8TH St.Philadelphia, PA 19147Phone: (215) 592-0195

Mio Sogno Italian Restaurant2650 S. 15TH St.Philadelphia, PA 19145 Phone: (215) 467-3317

SAN FRANCISCO, CA

Kuleto’s221 Powell St.San Francisco, CA 94102 Phone: (415) 397-7720

Mescolanza2221 Clement St.San Francisco, CA 94121 Phone: (415) 668-2221

Puccini & Pinetti129 Ellis St.San Francisco, CA 94102 Phone: (415) 392-5500

Ristorante Umbria198 2nd St.San Francisco, CA 94105 Phone: (415) 546-6985

MISSOURI

Favazza’s5201 Southwest Ave.St. Louis, MO 63139Phone: (314) 772-4454

John Mineo’s Italian13490 Clayton Rd.St. Louis, MO 63131 Phone: (314) 434-5244

Modesto Tapas Bar & Restaurant5257 Shaw Ave.St. Louis, MO 63110Phone: (314) 772-8272

Tony’s Restaurant410 Market St.St. Louis, MO 63102 Phone: (314) 231-7007

Concetta’s Italian Restaurant600 S. 5th St.St. Charles, MO 63301Phone: (636) 946 -2468

Ricardo’s Italian Cafe1931 Park Ave.St. Louis, MO 63104Phone: (314) 421- 4833

Carrabba’s Italian Grill10923 Olive Blvd.Creve Coeur, MO 63141 Phone: (314) 872-3241

The Old Spaghetti Factory727 N. First St.St. Louis, MO 63102 Phone: (314) 621- 0276

Contact Us For Rates To Be Listed In Our National Restaurant Guide

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ILLINOIS

3 Olives Restaurant / Twist Lounge8318 W. Lawrence Ave.Norridge, IL 60706 Phone: (708) 452-1545

Agostino’s Ristorante2817 N Harlem Ave, Chicago, IL Phone: (773) 745-6464

Amalfi Ristorante298 Glen Ellyn Rd. Bloomingdale, ILPhone: (630) 893-9222

Capri Ristorante Italiano, Inc.1238 W. Ogden Ave.Naperville, IL 60563Phone: (630) 778-7373

Custom House500 S. Dearborn St.Chicago, IL 60605 Phone: (312) 523-0200

Gioacchino’s Ristorante & Pizzeria5201 St. Charles Rd.Bellwood, IL 60104 Phone: (708) 544-0380

La Piazza410 Circle Ave., Forest Park, IL Phone: (708) 366-4010

Osteria via Stato 620 N. State St.Chicago, IL 60610Phone: (312) 642-8450

Ristorante Al Teatro1227 W. 18th StreetChicago, IL 60608 Phone: (312) 784-9100

Spacca Napoli Pizzeria 1769 W. Sunnyside Ave.Chicago, IL 60640Phone: (773) 878-2420

Venuti’s Ristorante & Banquets2251 W. Lake St.Addison, IL 60101Phone: (630) 376-1500

Via Carducci1419 W. FullertonChicago, IL 60614Phone: (773) 665-1981

Vince’s Italian Restaurant4747 N. Harlem Ave.Chicago, IL 60634 Phone: (708) 867-7770

Cafe Zalute & Bar9501 W. DevonRosemont, IlPhone: (847) 685-0206

2010 - 2011 national italian restaurant guide

2010 - 2011 national italian restaurant guide

2010 - 2011 national italian restaurant guide

2010 - 2011 national italian restaurant guide

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Congressman Don Manzullo (R-Egan) today unveiled the latest version of his working action plan to strengthen our economy and help employers put Americans back to work in northern Illinois and throughout our nation.

Manzullo’s “American Jobs Agenda” is based on years of his work with Congress and the Administration to help make American companies more competitive so they can expand and create jobs. Former Chairman of the U.S. House Committee on Small Business, Manzullo continues to cham-pion American jobs as founder and co-chair of the House Manufacturing Caucus as well as his positions on the House Committees on Foreign Af-fairs and Financial Services.

“Americans need jobs more than anything else right now, and my American Jobs Agenda gives our entrepreneurs the economic jolt they need to thrive again and put Americans back to work,” Manzullo said.

Congressman Manzullo’s American Jobs Agenda includes legislative and regulatory proposals to:

Reform the tax code to help U.S. companies create jobs, put Americans back to work.Level the playing fi eld for American companies doing business in the global marketplace while reforming our export control policies to help U.S. companies sell more goods overseas, create American jobs. Review and eliminate burdensome and unnecessary government regulations that stifl e economic growth and cost American jobs.Continue to educate fellow Members of Congress on the im-portance of American manufacturing to our economy through the bipartisan House Manufacturing Caucus Rep. Manzullo co-founded with Rep. Tim Ryan (D-OH) in 2003. Reform our government procurement policies and require fed-eral agencies to follow “Buy American” laws” to ensure our gov-ernment is doing business with companies in the United States. Make health care more affordable and accessible to Americans without a government takeover that would cost millions of jobs, reduce quality and choice, and increase our debt for generations to come. Enact an “all you can create” energy plan that promotes inno-vation, conservation, and responsible production of energy as a way to achieve America’s energy independence and a cleaner, healthier planet. Get basic infrastructure projects rolling, away from Washington in-fi ghting. Consolidate and streamline America’s job training programs to eliminate overhead and deliver more services to those seeking to upgrade their skills in their job search, with a particular focus on helping post- 9/11 veterans fi nd employment.. Secure America’s borders, create mandatory work authorization verifi cation, and reduce illegal immigration through interior en-forcement.

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Manzullo Launches Plan to HelpPut Americans Back to Work

Howard Berman (D-CA) and seven other colleagues in introducing bipartisan legislation that would lift excessive export controls from the U.S. manufacturers of commercial satellites and components so they can sell more of their products overseas and create more American jobs.

The Safeguarding United States Satellite Leadership and Security Act of 2011 (H.R. 3288) would restore the President’s ability to determine what export restrictions should apply to commercial satellites and related components. It would also prohibit any such exports to China, Iran, North Korea, Syria, Sudan, or Cuba. The legislation is part of Manzullo’s Ameri-can Jobs Agenda.

In 1999, in the wake of revelations that two American companies pro-vided unlicensed technical assistance to China’s space launch program, Congress mandated that all U.S. satellites and components be licensed as weapons under the United States Munitions List (USML) by the Depart-ment of State, severely hampering exports of American-made commercial satellites even to our closest allies. This action was intended to safeguard U.S. satellite technology from reaching China and deny them the ability to launch foreign commercial satellites; in 1999, all foreign commercial satellites had U.S. components, which allowed the U.S. to forbid their launch by Chinese rockets.

Now, however, this Congressional action is causing unintended conse-quences that completely undermine this goal. U.S. satellite and satellite-component manufacturers are currently in danger of having their products “designed-out” of foreign satellite systems. This harms U.S. international competitiveness because current U.S. satellite export control policy pro-vides a perverse incentive to encourage the launch of “U.S.-free” satellites outside of the U.S. to avoid the hassle of dealing with the USML. There are several other nations that manufacture commercial satellites and they all do not have similar export restraints.

“Before 1999, the U.S. share of global satellite manufacturing was 75 percent. But over the past 10 years, it has averaged 44 percent because of Congress’ overreaction in shifting commercial satellite export licensing decisions to the highly restrictive munitions list. That action provided a competitive advantage to foreign satellite makers at the expense of Ameri-can manufacturers and American workers,” said Manzullo, who Chairs the House Foreign Affairs Subcommittee on Asia and the Pacifi c. “This legislation provides a balance that will bolster both our national and eco-nomic security and give our satellite manufacturers an opportunity to sell again on a level playing fi eld.”

Manzullo voted against the 1999 law that moved commercial satellites to the restrictive Munitions List and he has been a leader in Congress in the effort to modernize U.S. export controls to improve national security while allowing American manufacturers to sell more of their products overseas and create jobs. Manzullo formed the Export Controls Working Group in 2007 and was instrumental in convincing the Bush Administra-tion to clarify federal requirements for exporting civil aircraft parts and components (Section 17c of the Export Administration Act), an action that increased U.S. aerospace exports by billions of dollars annually. For his work, Manzullo was awarded the coveted Wings of Liberty Award from the Aerospace Industries Association. Following Manzullo’s initiative on 17c, the Obama Administration is expected later this week to publish in the Federal Register the proposed rule for controlling aircraft items (“Cat-egory 8”) on the “dual use” Commerce Control List (CCL) that no longer warrant control on the Munitions List.

Legislation would help sell more products overseas, create

American jobs

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WSZAC EFRON GIVES CLOTHING, TO DISA-

DAVNTAGED TEEN!Zac Efron has donated more than 300 items of clothing to disadvantaged

teens.The New Year’s Eve actor handed over a number of his designer garments

to the Children’s Resource Network of the Central Coast — which provides to homeless teenagers — shortly before the Thanksgiving holiday.

Lisa Ray, chief executive offi cer of the charity, admitted she “screamed like a 13-year-old girl” when the 24-year-old hunk dropped off the items.

“His gift says a lot. It’s not only the clothing. It’s having something special that other kids wouldn’t have access to. It shows them that people do care,” she said.

“I screamed like a 13-year-old girl.”As well as giving the items to Children’s Resource Network of the Central

Coast — which has helped clothe more than 3,500 kids and teens since its launch in 2009 — Zac signed a wall in the Teens’ Closet.

Special tags will be put on the items so that the homeless and disadvantaged teens who receive them will know he previously owned them.

JESSICA SIMPSON BAGS 3 MILLION IN WEIGHT WATCHERS GIG!!

JESSICA Simpson is earning a fortune from her pregnancy.The actress — who’s expecting her fi rst child with fi ance Eric Johnson — has just inked an

estimated $3 million deal with Weight Watchers, according to New York Post gossip column Page Six.

“The deal is in place, and after having her baby, she’ll start with Weight Watchers to lose her baby weight,” a source said.

Simpson recently admitted that pregnancy is making her “cry at the drop of a hat”.“That’s the one thing about pregnancy — I’ll cry at the drop of a hat. Even a great souffl e

would make me cry,” she said.“I felt the baby move the other day for the fi rst time and I had big crocodile tears. It was the

coolest thing ever. It did a fl ip or something. I was like, ‘There it went. It’s there. It’s really there’.”

Jessica explained she has also been craving comfort foods throughout her pregnancy.“This week it’s peanut butter and jelly sandwiches, toasted. And then, I’ll put some salt on my

hand like I’m taking a tequila shot and then take a bite of the sandwich,” she added.

Dishevelled, wild-eyed and sporting a hair style even Phil Spector wouldn’t touch with a barge pole, these days Al Pacino certainly isn’t the Godfather of style.

The legendary actor looked more like a homeless person, than a Hollywood super-star on a shopping trip with his son Anton James in Beverly Hills yesterday.

Although the father-of-three is coming up to his 72nd birthday it seems The God-father actor is expecting to pile on the pounds as his clothes were oversized with his baggy black trousers swamping the Scarface actor’s frame.

AL PACINO SHOPPING

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41

CLOONEY USES MEATBALLS TO ADOPT DOG GEORGE Clooney rubbed meatballs on his shoes so he could adopt a dog.The 50-year-old actor fell in love with an abandoned mutt after seeing a video of the downtrodden canine on an animal shelter’s website.

However, when George contacted the center to say he wanted to give “Einstein” a home, he was told it would depend on whether or not the dog liked him as to whether or not he would be allowed to take him in.

So The Descendants star came up with an ingenious idea to ensure the dog loved him.“Einstein is part cocker spaniel or something,” George said. “I got him out of a shelter about a

year and a half ago … So I go online and see Einstein. They had a whole fi lm about him. It was actually really sweet. You see him all beat up in the shelter, and they show how they cleaned him up. So I called and said, ‘I like Einstein!’ The woman goes, ‘Well, we don’t know if Einstein will like you.’ ‘Well, can I meet with Einstein?’ She says, ‘Yes, we’ll bring him to your house, but if he doesn’t like you, he can’t stay. We have to have good homes for these dogs.’ She sounded very serious.

“I have this really long driveway, and I open the gate for them, and I start to panic that Einstein is not going to like me. So I run into the kitchen, where I have these turkey meatballs, and I rub them all over my shoes. This woman opens the door, and who knew Einstein was such a food whore on top of everything? He throws himself at my feet. She says, ‘I’ve never seen him react like that, ever!’ And she left him with me on the spot. And forever, now, he just thinks of me as the guy with meatball feet.”

George — who is dating former WWE Diva Stacey Kiebler — loves his pet pooch and insists the pair have had a great bond since he adopted him.

“I was looking for a dog because I hadn’t had one for a while — and I wanted one that was house-trained. I’m just terrible at house-training dogs … He loves me. I can do no wrong. He fol-lows me everywhere,” he said.

DICAPRIO WISHES HE WAS FATTER FOR THE MOVIE!

LEONARDO DiCaprio wishes he had put on more weight for his role in ‘J. Edgar’.The 37-year-old actor spent four hours in prosthetics and make-up each day to have his slim body and appearance transformed to play FBI founder J. Edgar Hoover and he believes it would have been more comfortable to increase his size naturally rather than wear a fat suit.

“It was very claustrophobic and I wanted to put on extra weight so I didn’t have to wear a big suit,” he said.

“I tried my best but there weren’t enough cupcakes around to do it.”Leonardo believes J. Edgar Hoover — who has been rumored to be secretly homo-

sexual and a cross-dresser — was a “tragic fi gure” and was a diffi cult man to work for because his professional life was the only area he felt settled.

“I think he was a tragic fi gure and the only way he could receive love was through the workplace, which is why he was tyrannical about being in a position of power his entire life and why he manipulated everyone around him,” he said.

“His life was about protecting his own secrets and fi nding out other people’s.”

The New Year’s Eve actress — who raises three-year-old adopted daughter Naleigh with husband Josh Kelley — explained the couple had spoken about becoming parents before they even got engaged, and they would be keen to give a home to child before trying for biological kids.

“Josh and I started talking about it before we were even engaged,” she said.“We have talked about having biological children as well, but we decided to adopt fi rst. I’d like to

adopt again.”The 33-year-old star admitted while she loved daughter Naleigh from the moment she was put into

her arms, she struck up an immediate bond with Josh, which was “hard” for Katherine.“Anyone who doesn’t have experience with adoption wonders, ‘Does love for a child come through

DNA?’ I knew it didn’t,” she said.“They’re yours. You love them the moment they’re put into your arms. Josh had to learn that, but he

was so gracious and accepting.“Naleigh felt really comfortable with Josh and they bonded quickly. It was harder for me. It was a

struggle for me because all I wanted to do was bond with her. But it takes time for a child to trust this new situation and to trust you.”

KATHERINE HEIGL IS KEEN TO ADOPT ANOTHER CHILD

With the chilly winter moving in, it’s offi cially hot chocolate season again--and New York never disappoints. Some local restaurants and shops are taking things to a whole new level this year with everything from hot giandiuja chocolate at Otto to salted caramel hot chocolate atScratchbread

or even rum-spiked cocoa at L.A. Burdick. From your standard classic cocoa to the more exotic renditions involving spices, liqueur, and homemade marshmallows or fl uff, there are some notable hot spots to check out this year to warm up.

Grom233 Bleecker St., at Carmine St.(212)206-1738www.grom.it/eng

Sure, they’re known for their gelatos, but that doesn’t mean they’re not serious about their hot chocolate. Oh, they are. Grom’s hot chocolate, made with no milk or water is one of our absolute favorites. A melted mixture of pure Bolivian and Venezuelan chocolate adds to the richness of this semi-sweet drink perfect for dark chocolate fanatics. We highly recommend you spend the extra 50 cents on their homemade, super thick whipped cream.

Aroma Espresso Bar 205 E. 42nd St., btwn/ 2nd & 3rd Aves(212)557-1010www.aromaespressobarus.com

This Israeli espresso bar brews their own brand of Aroma chocolate with a cup of steamed milk, but they don’t stop there. They pour the warm mixture over chocolate pralines for a nuttier, thicker blend. Then, Aroma caps it off with foam and a sprinkling of cacao.

Otto Enoteca Pizzeria 1 5th Ave., btwn. Washington Mews & 8th St(212)995-9559www.ottopizzeria.com

Hot chocolate is probably the last thing on most people’s minds at Otto. There’s pizza and wine and small plates, but hot chocolate? Yep. Otto offers exceptional olive oil gelato in the summer and a killer cup of hot choco-late when the weather turns chilly. Except here it’s called gianduja calda, made with a specialty Italian chocolate with hazelnut paste whipped up from scratch by pastry chef Mer-edith Kurtzman. She fi nishes the cup with an enthereal cinnamon cream.

L.A. Burdick5 East 20th Street btwn 5th Ave & Broadway(212)796-0143www.burdickchocolate.com

If you haven’t heard of L.A. Burdick, you’ll want to pay close attention. This Flatiron shop sources all of their chocolate from Ven-ezuela, Switzerland and France and fl avors with actual ingredients and nothing else. That means when something tastes like cof-fee they brewed it fresh. When something tastes like fruit, they cooked it up just for the occasion. You can expect the same dedication from their hot chocolate, which is made from actual chocolate fl akes mixed with milk, and fi nished with cocoa-dusted whipped cream. If you’re not a fan of milk chocolate, there’s white and dark hot chocolate, too. Did we mention it can be spiked with alcohol, like cherry-fl avored Kirsch, a pear-fl avored Poire Williams, scotch, or Ron Zacapa rum? Hot chocolate and a nice long nap. It doesn’t get much better.

MarieBelle 484 Broome Street btwn Wooster St & Broad-way(212)925.6999www.mariebelle.com

Few chocolatiers have branded themselves on hot chocolate like MarieBelle. Their legend-ary Aztec hot chocolate comes in 4 fl avors--Aztec Original, Aztec Dark, Aztec Mocha, and Aztec Spicy. No cocoa powder here--just rich Columbian chocolate that can be brewed European style (with water) or American style (with milk) for a sweeter, creamier cup. They’ve added some new fl avors, like milk chocolate banana chip and white chocolate with cinnamon and oats are also available.

Bar Jámon125 East 17th St., btwn 3rd Ave & Irving Place(212)253-2773www.casamononyc.com

Spain embraces big fl avors. Their wines are just as bold as the tapas. In fact, Bar Jamon shares a standout wine list with its sister res-taurant, Casa Mono, just next door. Expect the same from their spicy hot chocolate, so rich and thick that it will remind you of hot fudge. The best is that its served with cin-namon-dusted churros delectable, an edible spoon for this hot chocolate endeavor.

Shake ShackMadison Square Park(212)889.6600

Executive chef Michael Romano is the mas-termind behind this traditional and afford-able, nine-ounce cup of heaven. The recipe combines chocolate with whole milk, heavy cream and a homemade marshmallow cube that melts away into a thick chocolate oblivi-on. If you really want to do it right, top it off with homemade marshmallow fl uff and you’ll never see hot chocolate the same again.

City Bakery3 West 18th St., btwn. 5th Ave & 6th Aves.(212)366-1414www.thecitybakery.com

Not only does City Bakery make one of the best hot chocolates in the city, but they also devote an entire month to this warm beverage category. The month of February, aka The City Bakery Annual Hot Chocolate Festival, boasts a different fl avor daily, including chili pepper, bourbon, stout and banana peel. It’s available by the cup or shot and comes with a homemade marshmallow to seal the deal.

Chocolate Bar19 8th Avenue btwn Jane & West 12th212.366.1541www.chocolatebarnyc.com

With a name like this, you’re pretty much guaranteed to get a good cup of hot chocolate. But we had no idea how deliciously complex it could taste. This cozy spot in the West Vil-lage enhances their fi rst-rate chocolate with a delicious spectrum of spices, including chipotle, ancho chile, cinnamon, ginger, and clove, making for a spicy, rich brew.

Vosges Haute Chocolat132 Spring St., at Greene St.(212)625-2929www.vosgeschocolate.com

Like fi ne dining, there are fi ne chocolates, and Vosges ranks high on the haute chocolate list. And more importantly, their fl avors are mar-velously unique and often exotic, and their hot chocolate follows suit. You can choose from dark chocolate with Tahitian vanilla, chocolate chipotle, a blend of ancho chiles and cinnamon cornmeal, or Mexican vanilla, a delicate ‘white’ hot chocolate with a hint of lavender. If you hate commitment as much as we do, you’ll want to buy the individual packets to sample at home when you don’t feel like braving the cold.

Scratch Bread1069 Bedford Ave., btwn. Clifton Pl & Greene Aves.(718)744-8231www.Scratchbread.com

Scratchbread has earned itself a reputation for its fl atbreads and sourdough, not its hot choc-olate. This delicious discovery was a happy accident. Instead of plain old hot chocolate, they’ve come up with chocolate and salted caramel, an ingenious pairing. While some hot chocolates can be a little too sweet, the salt cuts the richness of the chocolate for a beautifully balanced cup.

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Single/Married/Divorced?Married.

What did you want to be when you grew up?A soccer player.

What were some of your favorite dishes to eat as a child growing up in Mexico City?

Tacos de Pastor.

What was your first job in food and what did you learn?I worked for a pizzeria, where I learned how to make pizza in two minutes.

You were already the Chef de Cuisine at Maya when you decided to take classes at the French Culinary Institute. Why decide to go to culinary school when you already have a great deal of professional cooking experience? Would you recommend the culinary school tract for all aspiring chefs?

I felt that I needed to have the diploma and I always wanted to go to culinary school anyway.

A decade ago you worked as the executive chef at SushiSamba. What additional training did you receive to prepare for a position at a Japanese-centric restaurant? Did you travel to Japan? Are you the reason there are so many Latin American influences on the menu?

I read a lot of cooking books and learned a lot while I was on the job by spending time with the Japanese sushi chefs and cooks. I loved Japanese food even before I started working atSushi Samba.

Do you think that New Yorkers’ attitude toward Mexican cooking has changed or evolved at all since you started at Maya in the late ‘90s?

When I was at Maya, people didn’t really know what fi ne Mexican cuisine was. It was hard to even fi nd Mexican ingredients!

Do you think the Mexican cooking in New York has gotten better over the last five years? Aside from your restaurants, of course?

Yes, with the opening of several [infl uential] Mexican restaurants, people are more aware of true Mexican cooking.

How do you walk the line between reflecting traditional Mexican dishes and exhibiting your creativity as a chef at Toloache? Are you ever conflicted about experimenting with tradition and hundred year old recipes?

No, because I cook what I feel. I take traditional Mexican dishes and make them my own without crossing the line. I respect Mexi-can food and its traditions.

Of your four restaurants, which is your favorite and why?Toloache, because it’s the fi rst one I opened and it’s Mexican.

Both Yerba Buena and Yerba Buena Perry have especially excellent cocktail programs. How involved are you with the beverage menu and do you tailor any of your dishes to the cocktails?

I always talk to the bartenders about what’s in season and perhaps even ask them to create a cocktail that I’ll taste, enjoy and that complements the food.

What inspired you to open Coppelia, a 24-7 Cuban-style diner that is unlike anything we have seen in New York? What inspired the concept in the first place?

I believe that there is a lack of good Latin restaurants in New York, so I thought the best way to [fi x that] was with a diner.

Describe your ideal meal at Coppelia.Ceviche limeno, nachos, and a Cuban sandwich with yucca fries. Also, the lomo saltado and a dulce de leche chocolate cake for des-sert.

Is it true you’re opening a taqueria in the near future in Manhattan? Where and when?

I hope so, but I don’t have a place yet.

Would you ever consider opening a restaurant in another city? If so, which one?

I’d like to go to Boston.

Aside from possibly in New England, where do you see yourself in 10 years?Working double the amount that I am now and having 10 more restaurants.

What neighborhood do you live in and what are some of your favorite restaurants there?

Upper East Side. I go to Sushi Seki, Brasserie Jacques and El Paso.

What other New York chefs do you admire and why?Gavin Kaysen at Cafe Boulud. He is very dedicated to his work and he’s an amazing chef.

How often do you get to visit your hometown of Mexico City? Is there anything you ate there recently that’s inspired you to create a dish in New York?

I try to go there once a year. I was recently in Oaxaca and I came up with a new dish called Tlayuda de Costilla - beef short rib in mole negro.

You could say Julian Medina is a pioneer of refi ned Mexican and Latin American cooking in New York. The Mexico City native fi rst put his stamp on the city as the Chef de Cuisine at Maya in the 1990’s, earning the restaurant two stars. At the time, most people were still unfamiliar with authentic Mexican cooking. “It was hard to even fi nd Mexican ingredients,” Medina said.

Twenty years later, times have changed for both New York and chef Medina. In 2007, he opened a restaurant of his own in midtown’s Theater District calledToloache, and hasn’t looked back since. Four years and three more restaurants later (Yerba Buena & Yerba Buena Perry), Toloache is still Medina’s favorite food child. His newest venture is Coppelia, a Cuban-style diner opened 24/7.

Medina isn’t slowing down anytime soon. In fact, he’s got a taqueria in the works and hopes to own 10 restaurants in the next few years. He’s also got his sights set on Boston.

Q & A with Chef Julian MedinaQ & A with Chef Julian MedinaQ & A with Chef Julian MedinaQ & A with Chef Julian MedinaQ & A with Chef Julian MedinaQ & A with Chef Julian Medina

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“I always, always respect the taste and ingredients,” Ansel says. “I won’t be putting bacon in my desserts.” When croissants are as good as the ones at Dominique Ansel Bakery, you don’t question French tradition.

Single/Married/Divorced?None of the above.

What did you want to be when you grew up?I didn’t think too much about it when I was young. But I knew I liked to cook the fi rst time I tried it.

What was your first job in food and what did you learn?The minute I got my own car, I drove to Paris with my resume to look for a job in a restaurant or bakery. I didn’t know the city at all, but I had a job by the end of the day working forPeltier, a reputable baker there. You learn a lot in your fi rst job, but most of the times it’s always lessons on how to work better with people and with food.

You had some serious patisserie training at Fauchon under Pastry Chef Chris-toph Adam. How did you work your way up the ranks from a kitchen workhorse to traveling around the world, managing Fauchon’s international staff?

The way they did it when I was at Fauchon was to hire a large group of people - like 100. And at the end, they told me they were just going to pick one. I was the one the picked that year, so you can imagine how competitive and hard you have to work.

Do you think the training in France for young chefs is more intense than the training in the States?

Yes, it can be. It’s a different culture over there, so kitchens may not be as friendly. But anyone who works 16 hours a day is going through some hard training.

Congratulations on your new Spring Street bakery. What inspired your departure from Daniel to open your own place?

I think for any pastry chef, starting his own bakery is a dream come true. I’m just grateful for the opportunity.

Did you discuss leaving with Chef Boulud before you made your decision?The six years I spent at Daniel were amazing times, and I can’t say enough about what a great experience it was. The Daniel family is fi lled with great talent, and I’m thankful for all the support and knowledge the chef gave me over the years as well as the opportunity to come to the states. One of the going away presents I had was a photo of the team. I have it hanging in my offi ce!

How will the desserts at your bakery be different from those you crafted at Daniel?

When you’re at a restaurant, you do plated desserts with multiple components that all go together onto the plate. Each of my desserts at Daniel had 10 to 12 components. For a bakery, you do ready-to-eat cakes that are complete on their own. It’s a different approach. But I hope to add the same type of sophistication to the bakery items as well. And now it will be more accessible for people who may not be able to afford a fi ne-dining restaurant every night, but they can get a nice tart or croissant for themselves as a treat.

Is it difficult to go from working strictly in pastry to crafting savory dishes as well? Do you need a different mind frame to work as a savory chef?

I cook often and have been in the savory side before in a kitchen, so it wasn’t that much a challenge. I think the most important thing is to have care in everything you do.

What savory menu items can we expect?We do sandwiches, soups and salads, but all items are made fresh daily and the sandwiches are assembled to order. I think a good sand-wich needs to have a lot of effort put into it as well. For our roasted pork club, we slow roast the pork for six hours the night before to get it meltingly tender.

Let’s go back to when you first worked at Daniel. Chef Boulud invited you to New York to be Chef Patissier about five years ago. Did you have any reservations about moving halfway across the world at the time?

Not at all. I was ready.

How would you describe your cooking style? I think some of the simplest things take the most skill to perfect, and I like to throw in some fresh ideas and innovations like a different tex-ture or a new composition. But always, always respecting the taste and ingredients. I won’t be putting bacon into my desserts.

Where do you see yourself in 10 years?Hopefully, happy.

What neighborhood do you live in and what are some of your favorite restau-rants there?

I live by Columbus Circle, and when I was still working restaurant hours at Daniel, the only place open around the area when I got off work was Blue Ribbon Sushi, which I like. When I get time to travel further uptown, I love my friend Cesare Casella’s Salumeria Rosi - it is one of my favorite restaurants in the city.

You’re on your deathbed. Sex or dinner?Neither.

Q & A with Chef Dominique AnselQ & A with Chef Dominique AnselQ & A with Chef Dominique AnselQ & A with Chef Dominique AnselQ & A with Chef Dominique AnselQ & A with Chef Dominique Ansel

Dominique Ansel BakeryAddress: 189 Spring St. bet. Sullivan and Thompson St. Phone: (212) 219-2273

As any chef can tell you, it’s not easy to leave the security of someone else’s kitchen and go out on your own. Especially when it’s such an acclaimed kitchen, like Daniel. But after fi ve years as the executive pastry chef, Dominique Ansel is betting on himself with his eponymous, new bakery in Soho. Open just a few weeks and Ansel’s already selling out of most of his pastries, like the Gatteau Battu (bri-oche-like cake), pain au chocolat, cinnamon rolls, and apple tarte tatin. The real reason to come to this Spring Street shop is to sample Ansel’s savory creations salads and sandwiches, like the slow-roasted pork club, squash soup with cinnamon marshmallows and chicken kale caesar salad.

Ansel is used to making the most of his opportunities. The minute he got his fi rst car he drove to Paris, resume in hand, and got a job at a bakery. He went on to manage the patisserie program at Fau-chon in Paris before moving to New York to work for Daniel Boulud. Just because he’s opened a bakery of his own doesn’t mean he’ll be experimenting too much with his pastries.

Back pain is often a sign of injury or some underlying problem related to your spine – its bones, muscles, and other soft tis-sues. It could disrupt your work, routine, and your daily activi-ties. It may even affect your normal lifestyle as you are unable to participate in recreational activities due to pain.

Fortunately for those who suffer from back pain, episodes of this condition do not often last long. In fact, most of episodes last from a few days to a few weeks and rarely do they last more than three months. If they do, then you are advised to consult a doctor since pain may just be a symptom of a far more serious injury or disorder.

In most cases, certain pain management methods may be used to achieve back pain relief. The treatment could range from use of nonprescription drugs to massage therapies and traditional remedies like acupuncture and yoga.

Below are some of the popular methods used for lower back pain relief:

1. ExerciseMany people believe that rest is best for a painful back, but

actually, what your back really needs when in pain is exercise. Regular exercise relieves back pain by strengthening and stretch-ing the muscles that support the spine and helps to prevent future injury.

This is a use it or lose it situation: the more you rest, the weaker your back gets, even if it is hurt. If you do not know of any, you can always ask your doctor for reference. For sure the list that they will give includes swimming and walking to say the least. There are also movement therapies to develop proper posture.

To manage pain, you may do any of the following:• Walk short distances• Stretch and do fl exibility exercises• Use a stationary bicycle• Swim

2. Losing Weight

Losing weight can also be a back pain relief. This is because being overweight can make the ache get worse. You also have to get your muscles in better shape and improving your postures when sitting, standing or sleeping.

He

alt

h

Healthy Remember, if your head is not in line with your body it is like having

a 15-pound weight constantly pulling you forward, which can strain the neck and shoulders. Standing and sitting with good posture create a verti-cal line with the body that can make you appear up to 10 pounds lighter.

3. Heating Pads and Ice PacksFollowing trauma, the person should apply an ice pack or compress

over the injured area. Do this for up to 20 minutes several times every day. If you still do not achieve back pain relief after two to three days of cold treatment, use a heat pack. This will help relax the muscles and increase blood fl ow, speeding up recovery.

4. Physical TherapySometimes, rest and exercise, the most common forms of back pain

treatment, may not produce the desired results. Even so, pain may still be treated without going for surgery. Manual physical therapy is a method of lower back pain treatment that uses a specialized type of physical therapy to relieve pain.

Physical therapy uses different techniques, such as ultrasound, electri-cal stimulation, cryotherapy, massage, exercise, and heat in order to re-lieve muscle spasms, increase fl exibility, strengthen muscles, relieve pain, and accelerate the healing process.

5. Massage TherapyStudies have shown that massage therapy is more effective than both

chiropractic and acupuncture for relieving pain due to muscle spasms. The benefi ts of massage therapy include improved circulation, which helps alleviate muscle soreness; muscle relaxation, which helps muscles move without pain; and increased endorphins, the bodys natural pain relievers. You should be aware that the kind of massage you receive in a spa is not the same kind of massage used to treat back pain.

6. Water Therapy:Hydrotherapy for back pain relieves pain by loosening the muscles

and ridding the body of toxins that produce pain and infl ammation. Water exercise therapy has many benefi ts. The buoyancy of water supports the patients weight, allowing a greater range of motion when the person has too much pain to exercise on land.

This makes water exercise therapy ideal for everyone who seeks re-lieve from back pain. Additionally, the water temperature should be warm enough to relax muscles, which also helps relieve pain. Warm baths are excellent for relieving mild backaches.

Six Effective Tips for Back Pain Relief

47

By Joe Cosentino

(Bridgeview, IL) … The Chicago Fire opened its 2012

home season with a 1-0 win over the still winless Philadel-phia Union before 18,075 fans on a chilly night in March. The action was furious as both teams needed a win. The Union, coming off two loses to start its season, came out fast, but the Fire turned the action around quickly.

“It’s great to be back home after a long off-season,” said Fire Coach Frank Klopas. “We set the tone early with the energy we brought on the fi eld. From the start, I thought we pressed very high, we had a very good forty-fi ve min-utes. In the end, I give a lot of credit to my players.”

Sebastian Grazzini got things going for the Fire in the 14th minute. Grazzini fi red a left-footed shot from the left side of the box following a feed from Patrick Nyarko, but the Union’s 2011 fi rst round draft pick goalkeeper Zac MacMath pushed the shot aside.

The Fire peppered MacMath with fi ve shots more be-fore Dominic Oduro broke the game open in the 28th minute. Oduro headed the ball from the centre of the penalty box off a crossing pass from Marco Pappa on the right side into the net to give the Fire a 1-0 lead.

“We’ve been working on crossing and fi nishing during training, hoping it was something we would see in the game,” said Oduro. “Pappa delivered a great ball and I was in the right spot to put it in.”

Grazzini and the Fire kept on the attack up for the re-mainder of the fi rst half. In the 31st minute, he made a long run to the Union net to setup Oduro again. With MacMath out of position, Chris Albright came up with a big play to stop Oduro and defl ect the ball to the left.

“It was a full 90 (minutes) that I think I didn’t make any big mistakes like the previous games so I was happy about that,” said MacMath. “It’s still very disappointing with the re-sult.”

Late in the second half, the Union’s Keon Daniel got a free kick following a foul charged to Cory Gibbs. Fire rookie goalkeeper Paolo Tornaghi, playing in his second game in the MLS, was up to the task pushing the ball to the side for his third save of the game.

“I’m glad that I was able to come here and help,” said Tornaghi. “I knew when I had the opportunity to play that wanted to help the team win the games.”

Tornaghi, a 23 year-old who began his career as a youth with Inter-Milan, made four saves in the game while recording his fi rst win and shutout.

“It was very emotional for me coming on the fi eld with all these people and the fi reworks. It was very good to start the game in a situation like this,” said Tornaghi

His performance gained Tornaghi to be named “Man of the Match”.

“I felt pretty comfortable,” said Tornaghi. “I’ve played in preseason and I played last week with the guys – we are a team and I feel like I’m a part of the team now. I know my job on the fi eld and as a team we are there to help each other.”

The Fire travel to Colorado on Sunday, April 1, to play the Rapids at 6 p.m. (CST).

Fire keeps Union winless with 1-0 win in home openerGoalkeeper Paolo Tornaghi records his fi rst shutout in MLS

March 24th, 2012

Photo by Brian Kersey

Photo by Brian Kersey

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Weekend Italian Language Immersion Class16 hours of “Intensive” Instruction

The program will be conducted entirely in Italian as the instruction will focus on developing conversational skills

Winter/Spring 2012 Schedule

March 9-11 April 20-22 May 18-20

Friday: 7:00-9:00 PM (2 hours)

Saturday: 9:00 AM to 6:00 PM (9 hours).The session may include a two hour lunch break at a local restaurant where students have the opportunity to continue to engage in conversation.

Sunday: 9:00 AM to 2:00 PM (5 hours)

Text will be distributed to students for the duration of the program with the option to purchase it at session’s end. Cost of text to be determined. Coffee and snacks included. Students are responsible for the cost of off-site luncheons.

Tuition: $250 per weekendLocation:

Casa Belvedere Mansion, 79 Howard Avenue, SI, NY 10301.

Italian Culture Class at Casa BelvedereA ten-week course - Beginning March 21, 2012

Wednesdays - 7:30-9:00 p.m.

This course will provide a wide variety of topics allowing one to experi-ence the exuberance and diversity of Italy and its infl uence on Americans of Italian heritage. Surveying its history, art, music, culture and people will give insights to the creative energy and spirit that has affected the world for centuries and to this day. The course will be taught by a number of different presenters working individually and collaboratively to make each presentation a passionate and fascinating evening.

Topics

March 21st………Travel in Italy Instructors: Frank Polizzi, Anita Sanseverino and Lou BarrellaMarch 28th………The Italian Renaissance Instructor: Francesco BonavitaApril 4th …………Italian American Literature Instructor: Frank PolizziApril 18th ………..Regional Photographic Beauty Instructors: Anita Sanseverino and Lou BarrellaApril 25th ………..Cross Cultural Interaction Instructors: Frank Polizzi and Lou BarrellaMay 2nd…………..Italian American Singers Instructor: John OrlandoMay 9th……………Italian Opera-A Refl ection of Humanity Instructor: Lou BarrellaMay 16th………......The Holocaust in Italy: The Life and Times of Primo Levi Instructor: Francesco Bonavita May 23rd …............The Infl uence of Italian Cinema Instructor: Frank PolizziMay 30th ………....The Culture, Music & Scenic Beauty of Naples Instructors: Anita Sanseverino and Lou Barrella

Tuition: All Ten Sessions - $195 (Advance Payment Required)Two or more Sessions - $35 per Session (Advance Payment Required)Individual Session - $45

Class Location: Casa Belvedere Mansion, 79 Howard Avenue, SI, NY 10301.

Family Served Italian Styleby Rose Marie Boyd(Rosa Maria Maisto)

This lighthearted fi ction aboutTwo Italian-American Families

NOW available for sale

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2011 Golf Outing ..................................................................................28ADT Security ...........................................................................................47Arezzo Jewelers.........................................................................................34Breast Cancer Research Foundation ....................................................47Capone Family Secret .............................................................................11Century 21 ............................................................................................. BICCumberland Chapel ................................................................................28Daniel L. Jaconetti D.D.D Ltd. ......................................................... BICDirect TV ..................................................................................................29Dish Network Media Set Italia .............................................................. 5Dish Network........................................................................................ BICFesta Italiana BCLa Capannina Coffee ..............................................................................32Law Office Joel Gould & Associates ................................................ BICMarines .....................................................................................................35Omaha Steaks ...........................................................................................11Red Envelope ............................................................................................29Simplicity Sofa .........................................................................................10Spacca Napoli ..........................................................................................32Vonage ........................................................................................................47World Port Seafood .................................................................................. 4

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HONOR THEIR SACRIFICE

IT’S LITTLE COMPARE WITH WHAT

THE SOLDIERS DID

FOR OUR COUNTRY

DONATE

www.woundedwarriorproject.com(877) 832 - 6997

www.woundedwarriorproject.comwww.woundedwarriorproject.comwww.woundedwarriorproject.comwww.woundedwarriorproject.com(877) 832 - 6997(877) 832 - 6997

IT’S LITTLE COMPARE WITH WHAT

THE SOLDIERS DID

FOR OUR COUNTRY

IT’S LITTLE COMPARE WITH WHAT

THE SOLDIERS DID

FOR OUR COUNTRY

IT’S LITTLE COMPARE WITH WHAT

THE SOLDIERS DID

FOR OUR COUNTRY

IT’S LITTLE COMPARE WITH WHAT

THE SOLDIERS DID

FOR OUR COUNTRY