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Michael Valleriano

Hi there! My name is Michael Valleriano, and I’m excited to share my passion for Italian-American history and culture with you, especially as we celebrate love and heritage this Valentine's season.  My journey started with a deep curiosity about surnames and heritage—something I explored while traveling through Italy and North America.  Along the way, I discovered that my own last name has a unique story, which I shared in this interview with Bob: Researching Avellino: The Valleriano Brothers’ Heritage Quest.

In future contributions to Bob's email newsletter, I'll delve into the romantic side of our Italian-American culture, as we celebrate Valentine's Day.  I'll explore the similarities and differences between Italian-Americans from the Midwest/Great Lakes region, where I grew up and live, and those in the NYC area which is the World's primary source of "Italian-American-ism".  While we all share a love of good food, family traditions, and passionate love stories, there are some fascinating cultural quirks to explore (let’s just say Rochester feels more like Cleveland than Manhattan).

I’ll also share snippets from my blog, FeMike's (aka IronMikes) Blog – In Search of…Musings for My Grandchildren While Riding My Bike…, which I started six years ago as a way to preserve family stories for my grandkids.  It’s since received International recognition and grown into a mix of childhood memories, reflections on Italian-American culture (like those “Nebaletan” words we all heard as kids), and even pizza reviews.  Because honestly, what’s more Italian-American than passionately arguing over pizza, especially on a Valentine's date night?

I can’t wait to connect with you all, share some laughs, and celebrate the traditions that make our community so special.  And for the record, the Midwest has some pretty amazing pizza—but don’t tell New York I said that.

I want to leave my first contribution with this picture:

This is my ancestral home in Serino, Avellino, Campania.  When I look at this sculpture, I see my Bisnonno (Great-Grandfather), clutching his suitcase as he passes through the archway at Porto Capuano in Napoli. It’s 1901, and he’s about to board “the boat” to Lady Liberty, leaving everything behind for a new life in America. Beside him, I imagine my Great-Great-Grandfather (whoever he was—I’ll share that story another time) trying to let go!

The first time I saw this sculpture, I cried—and I still do with each visit.  If there’s one thing we, as Italian-Americans, all share, it’s this story: a journey built on courage, sacrifice, and hope for a better future.  This Valentine's Day, let's also celebrate the passion and love of family that carried our ancestors through their incredible journeys.  I'm eternally grateful!

Grazie mille,

Michael Valleriano

Italian American Life - Frank Di Piero

Episode 132 – Panel Discussion with The Chicago Columbus Queen, Ava Selvaggi and her Court, Olivia Greco, Marielle Vestuto-Langford, and Nicole Ruggiero about REAL Italian American Issues

Panel Discussion with The Chicago Columbus Queen, Ava Selvaggi and her Court, Olivia Greco, Marielle Vestuto-Langford, and Nicole Ruggiero about REAL Italian American Issues.

I Brake For Rigatoni

Not long ago, I was in a market and overheard a lady, pausing with her hand to chin and knees slightly flexed, ask her husband, “Which pasta should I get for the dinner party?”

I could not help blurting, “Get the Rigs. They’re my favorite.” Rigatoni stimulates reflex actions. I have difficulty walking by a box. Even when we don’t need them, I buy them. Even when I’m not asked my opinion.

She pivoted, stopped, stared, and the puzzled query, “Rigs? Whatta Rigs?” For sure, she was not Italian. I pointed to a box and as I brisked away, “Oh, you mean Rigatonis.” Ugh, she used the ‘s.’ An over-the-shoulder “Yep’” launched me. I was afraid she might ask what sauce to use. “Gravy,” would have floored her.

I could not help it because Rigs have been my favorite for years, most likely because that’s what my mother served. And also because I don’t like spaghetti as much as I should.

Oh fer cryin’ out loud, I don’t know why the spaghetti hang-up. Maybe because the untidy strands slide on the fork, making it difficult to get a manageable bite. Or it requires skill and coordination and clumsy me ends up with sauce all over my face and strafing my shirt. I’m a Rigs man.

Rigatoni, ridged with square-cut ends, take their name from rigato meaning ridged/lined. The dough is pressed through a mold forming lengthwise striations. Meat and thin tomato sauces love to cling to Rigatoni’s (possessive ‘s’ here. No critics) ridges. Al dente . . . why simply luxurious. Rigatoni hold sauce inside as well as outside. Si sposa bene . . . pairs well, marries well.

So why call them Rigs? It's simply a linguistic pattern. Just as ‘phone’ is short for telephone, Rigs is a concise and easy-to-say version of Rigatoni.

The abbreviation is more prevalent in informal settings in conversations with friends or family, rather than formal culinary discussion. Horrors! I reflexly used it in the grocery store.

There was once a competitor to the Rigs. My mother’s ricotta-stuffed ravioli were a substantial offering of huge ravioli that we called “sliders” because they slid down so effortlessly. She started early in the morning rolling out the dough into thin sheets, moving quickly, never allowing the dough to dry.

She made the filling and then placed it neatly in the squares. She draped another thin sheet of dough over the filling and then used the rolling pin to remove any air bubbles. She used a ravioli cutter to create the perforated edges, gently pulled them apart, dusted the surfaces with cornmeal, and covered them with a towel to keep them moist. Then she did something that I saw in other Italian homes.

She loaded the ravioli on a large platter, and back and forth she traipsed to the bedroom, skillfully placing each in perfect order on the tablecloth on the bed. They were there for a reason, but I never knew why. Maybe just to park before they were dropped, one by one, in the boiling water. Before that, her guests, children, and grandchildren, peeked at her beauties in that bedroom. “Can’t wait.”

Our family sat eagerly at the table when she presented them; with a mound of abundance that looked impenetrable. Down they slid . . . so soft, so palatable, with a tangy, meat-based, hearty, sweet sauce, err, gravy, which was married to them perfectly. Si sposa bene. At one point, in their customary contest, our children counted how many they could eat. “Slow down, you’ll explode.” Dad weighed in.

Mom is gone and so too her recipe. So now, “Get the Rigs!”

As I was researching for my article, I found the expression “braking for pasta” that suggests stopping abruptly because of a sudden and unexpected desire for pasta. The phrase has become a lighthearted way to acknowledge a strong craving or a sudden shift in priorities.

So now, we’re braking for Rigs.

If you see skid marks at the grocery, they’ll be mine in front of the Rigatoni.

Dorina’s Kitchen

Ricotta Cherry Cheesecake

This is how to make a simple tasty dessert!

I love Ricotta and I love Cake! So what better than a Ricotta Cheesecake and adding some of those awesome Italian Amarena Cherries to it!

This is really a simple recipe and since it has no crust and is low in sugar you can claim it as high protein and low carb! (well at least lower carb than other desserts!!

So... Here is the recipe! I hope you try it and enjoy it!

125g butter or about 1/2 cup (ok 1/2 cup is 113 grams but it works just fine!)

200g sugar or about 1 cup (sometimes I put a little less-as low as 150g=3/4 cup

4 eggs

1kg or 2 lbs ricotta

6 tsp of semolina (the fine kind) but you can also use any kind of flour -or in fact you don't need to use any at all! I saw a recipe that added it and I think it made the ricotta a little drier). If you are gluten free use an alternative flour or leave it out!

2 tsp cornstarch (cornstarch and potato starch are commonly found in Italian desserts it makes the cakes soft and tender)

1 tsp flavoring -vanilla or almond are my favorites!

1 tsp baking powder (this is optional. I put it in this particular cake and I don't know if it made a difference)

Juice of half a lemon

Cherries -- either Italian Amarena cherries in syrup or frozen cherries or fresh pitted cherries

you can use the cherries whole or cut in half.

Beat the butter with the sugar

Add the eggs then the ricotta and if you are using the flour add it one spoon at a time.

Add the corn starch, flavoring, baking powder and lemon juice and beat til fully mixed

Adding the cherries.

If you are adding fresh or frozen you can just stir them into the batter. If you are using the Italian Amarena cherries in the syrup, you can mix them in (but your batter will turn pink) or you can pour your batter into your buttered/greased 8 inch springform pan and "push" the cherries in one at a time leaving them closer to the top of the batter because the syrupy cherries are heavier and will sink. You can also stir some of the cherry syrup in the batter if you like.

(i usually also use parchment paper in my pan also -it helps keep the batter from seeping out of the pan in the beginning)

Bake at 175C or 350F for and hour to an hour and 15min.

Once out of the oven let it rest for at least 10-15 min. Then take the sides of the pan off and let it finish cooling. Once cooled enough refrigerate until ready to serve. It takes about an hour for it to chill.

BUT I gotta tell you... it tastes so good warm too! With a little whipped cream or a small scoop of vanilla ice cream.... delightful!

Ciao for now!

Love, Dorina

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