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Frank Di Piero was born in Chicago and is 100% Italian origin. He has traveled to Italy many times and attended two study abroad programs in Italy, one in Roma and one in Firenze. He is the former President of The Harlem Avenue Italian & American Business Association and was on the committee to start an Italian American Studies Program at Loyola University Chicago. He is a Director of Casa Italia, and LITTLE ITALY Cenetta. He is a volunteer at Casa Italia Library and the Italian Cultural Center.

We Venture to New York This Holiday Season - Dr. Ed Iannuccilli

Monday, December 18, 2023

Dr. Ed Iannuccilli, Columnist

PHOTO: Florian Wehde, Unsplash

It had been a while since we had been to New York during the holiday season, so it was time. The city is remarkable and (mostly) no surprise. In addition to the sights, smells (love roasting chestnuts and balsam), and sounds of the season, there were shows we wanted to see and the Metropolitan Museum to visit. When it was over, we were tired, but not disappointed.

The tumult of people can overwhelm you if you allow it, but if you accept it as part of the scene, then all will be OK. One surprise was the traditional trip one evening to the iconic landmark of Rockefeller Center. Where once it was a comfortable, modestly crammed walk, this year it was different. The crowd, though perhaps no larger than in years past, was jammed stuck, not moving. I looked around and realized why. Everyone had a cell phone. Selfie, the dam selfie, has invaded our culture. Yes, they were at a dead stop to take non-stop pictures of themselves, and their kids with the tree in the background. “OK, folks, one selfie is enough. None are better. Move it!”

Stuck in a morass of flesh, kids, strollers, and dogs, we became a tad concerned. But the crowd was calm enough, celebrating, sharing the holiday joy and experience. There was a sense of community and shared familiarity. But my goodness, we needed a shoehorn to get out. Well, we got through with a few pirouettes and a backward glimpse of the glittering lights of the towering tree and the skaters. We marveled at the ornate window displays of the Saks Store.

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Our hotel was not far from the United Nations complex centered by its iconic building. Within, its art, free and open, including paintings, sculptures, and installations, was a pleasant surprise. Many of the pieces reflected the UN's goals and values. It was a treat we did not expect, and I would recommend it with enthusiasm.

But the better part of one day was the walk from our hotel to the museum along 5th Avenue and the outskirts of Central Park. 5th Avenue is luxury . . . upscale shops, boutiques, beautiful window displays and impressive architecture, like St. Patrick's Cathedral.

As we walked along the avenue next to Central Park, we were treated to a  blend of urban elegance and natural beauty; an experience that captured the city’s glamour, culture, and energy. And the day was pleasant enough that we were able to stop to observe, enjoy, and learn. We loved the sights in the park, especially those of the young families and strolling seniors enjoying the beauty and calm of the area, serene enough for a peaceful walk while nestled away from the rumor of the city.

Manhattan is a magical place to be during Christmas. It’s a delightful combination of dazzling decorations, abundant activities,  cultural creativity, world-class entertainment, unique shopping opportunities (though we didn’t do any), culinary delights (two fine restaurants for us), and wonder, pure wonder at how it all happens.

Dr. Ed Iannuccilli is the author of three popular memoirs, “Growing up Italian; Grandfather’s Fig Tree and Other Stories”, “What Ever Happened to Sunday Dinner” and “My Story Continues: From Neighborhood to Junior High.”  Learn more HERE. 

Meet The Findsen Family

Christen Findsen (1846-1944) was born in Skellerup, Denmark to parents Find and Karen (Kristensdr) Poulsen.

He first married Nielsine Madsen in 1886. Noted on Ancestry: “Nielsine had tuberculosis and her doctor recommended a change of climate. She and Christen planned to sail to the USA, but she died before that could happen.”

Christen arrived in the United States in 1887. He married Anna Jensen in 1890 in Gowen, Michigan and the couple welcomed 13 children. Christen’s occupations are listed as farmer and laborer in a refrigerator factory in the U.S census.

Anna (Jensen) Findsen (1869-1955) was born in Odense, Denmark to parents, Hans and Maren (Joergensen) Jensen. Her date of arrived in America is listed as 1889.

I’m happy to share that this moment in time, taken at a portrait studio in Greenville, Michigan, will soon be back in the hands of their very excited 3x-great-grandson in The Wolverine State.

Dorina’s Kitchen -Spezzato

Updated: Apr 7, 2023

Spezzato or Spezzatino as some will call it is a lovely way to make a stew!

This is traditionally made with lamb for Easter but you can make it with beef the same way.

This is VERY typical of my town of Roseto Valfortore as an Easter second course.

I hope you enjoy it!

First, brown the lamb that has been cut into small pieces (similar to the size you would put in a typical beef stew) with some onion garlic

Then cook in broth slowly (whatever kind-veg or chicken)…

Cook the cicoria (chicory greens such as dandelion greens which I think are best or even escarole etc) and let drain in a colander…

Now another bowl mix together

Grated “fresh cheese” “primo sale” (now this is not easy to find in America so you can use Ricotta Salata that some Italian stores will have... or without sounding sacreligious... Queso Fresco which is "fresh cheese" from a Mexical/Spanish store is very similar!)

Ricotta (not too much)—just enough to make it all stick together.

Formaggio grattugiato (grated cheese such as-grano padano or whatever

Pecorino)

Mix together

8-10 eggs… beat then mix with the cheese mixture… not too dense not too wet

Next... (this is where it has gotten contentious in between kitchens in Roseto...)

One friend will mix the cicoria already cooked into the mix of cheeses...

and another cooks the greens in the broth and leaves the cheese mix alone. You decide what you want to do. I just had to add this variation in here!

Once the meat is mostly cooked… (add the greens if you are putting them in the broth!) and then add spoonfuls of the cheese mixture to the top of the broth… Let it cook…and don’t touch it until it’s time to serve…

Then you can break it up when serving… you take the meat from underneath and get a ladle full of the cheese/greens and broth…

Buon appetito

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