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Michael Valleriano

Introduction - A Common "Language"

Last month, in Bob's email, I mentioned that while American-Italians in the Great Lakes/Midwest and those in the NYC/Tri-State area share plenty of similarities, they also have their fair share of differences. One of the more enjoyable similarities? Our shared "language."

 I use "language" in quotes because, well, it's not a real language.  It's not Italian, not Neapolitan, and not Sicilian. (By the way, Neapolitan is not a dialect; it’s a formal language—don’t let anyone tell you otherwise.)  Some might call it "Italian Slang," but no, it's more than slang, it has a common history, I call it NEBALETAN!

What is NEBALETAN?

Growing up, I'd ask my grandmothers, "What are we?" Even though one was from Avellino and the other from Basilicata, their response was always the same: an emphatic "NEBALETAN!"  When an Italian grandmother speaks emphatically, you listen. 

To them, anyone from Southern Italy - Campania, Basilicata, Abruzzi, Calabria, Molise, and Puglia was NEBALETAN except for Sicilians, who were simply Sicilians.  This distinction likely arose because my small town outside of Cleveland had few Sicilian in comparison.

Historically speaking, Naples and its surrounding regions including Sicily—formed the Kingdom of Naples  (later the Kingdom of the Two Sicilies) for about 600 years.  The affinity for the South was strong among early Italian emigrants to North America, who started to arrive soon after Italian unification in the 1860s but before the concept of a truly unified Italy took hold, so their regional dialects remained strong.  That’s how my family ended up speaking a mix of Italian, Neapolitan, and good ol’ English—blended together into something uniquely NEBALETAN!

My grandparents were from different hilltop towns in Campania and nearby provinces, and though their dialects had differences, they understood one another and shared a common thread—NEBALETAN.  And yes, I still use it today!

The NEBALETAN words were similar to Italian, but with a few quirks:

• Trailing vowels? Often dropped.

• The "TH" sound in English? Doesn't exist in dialect. So "this and that" became "dis and dat."

• The vocabulary? Simple (think "dis and dat") but also… let’s be real, at least 50% profane.

Why Do I Believe NEBALETAN is a Common Language Among American-Italians?

My Catholic high school pulled in kids from various neighborhoods, and I quickly realized something—we all spoke NEBALETAN.  No one taught it to us formally, but somehow, we all just knew.  Even today, in my group texts during Cleveland Browns games, the NEBALETAN zings off our fingertips (again, mostly profane… I mean, it’s the Browns!).

Over 40 years ago, I moved for work from my Great Lakes hometown to Rochester, NY—another Great Lakes city with a strong Italian community.  Though Rochester was mostly settled by Sicilians, I still heard plenty of NEBALETAN. (Except for Minchia—that was new to me.)

Then, in 1999, The Sopranos debuted. I didn’t always love the subject matter, but one thing was undeniable—they spoke NEBALETAN!  Whether it was Tony Soprano (whose ancestors were from Avellino) or Paulie Walnuts (whose background was Neapolitan), their language was unmistakably NEBALETAN.

Around the same time, the internet exploded with websites and YouTube channels dedicated to “Italian Slang,” further proving that NEBALETAN wasn’t just something my grandparents made up—it's a real, shared language among American-Italians.

Now, living in a 55+ "community" with American-Italians from New England, Buffalo, Chicago, Toronto, and NYC/Tri-State, I see firsthand how NEBALETAN still thrives.  Despite coming from different cities, we all recognize words and phrases—and laugh about our shared history.  The true fun begins when our "real" Italian neighbors from Palermo, Siracusa, Roma, and even Napoli stare at us with only a vague idea of what we’re saying in a dialect that's over 150 years old!

Why Call it NEBALETAN?

This might be the most controversial part of my entire essay.  Why call it NEBALETAN?

When I started my blog Femike99 six years ago, I began writing about my mother's use of these words as a way to tell stories to my future grandchildren.  A few years in, I had a lightbulb moment—I remembered my grandmothers calling me A NEBALETAN.  And just like that, the term stuck. 

After 137 blog posts, I’ve defined 183 NEBALETAN words.  Want to take a look?  Check out my TOC & Nebaletan Words. If you’ve got words or stories of your own, I’d love to hear them ([email protected])!

 After all, we NEBALETANS need to stick together. Dis and dat's the truth!

PS - I have a Jewish friend in Rochester from Brooklyn, he calls me a NEBALETAN too!

Italian American Life - Frank Di Piero

Italian American Podcast Episode. 351: From Filmmaking to Blogging, Margaret Fontana does it all!

Discover the evolution of Italian-American cultural expression and how we aim to reshape the narrative around our vibrant community. We welcomed the iconic Margaret Fontana to discuss her blog and the New Jersey Italian Heritage Commission she is part of. In our discussions, you can hear how we bring together voices and stories highlighting our treasured heritage. Expect to hear about the plans for the next Columbus Day parade, including grand floats and even horses! We also take a trip down memory lane to the nostalgic Villa Roma, the Catskills’ last remaining Italian resort, reflecting on its significance and the cherished memories it holds for us.
Explore the journey from traditional media to the dynamic world of podcasting. We dive into the evolution of Italian-American storytelling, from the early days of talk radio and blogging to the present, where diverse personalities and fresh content keep our culture alive. Personal anecdotes and cultural narratives illustrate how media has shaped our identity and connected Italian Americans across generations and regions. Through the voices of pioneers like Gilda Roro Baldessari, we discuss the innovative work being done to integrate Italian heritage into K-12 education, bridging generations and combating stereotypes.
This episode is not just about celebrating our past but actively shaping our present and future. We examine the responsibilities of content creators and the power of storytelling in fostering unity and identity within the Italian-American community. From the tales of our ancestors to the challenges we face today, our discussions reinforce the need for ongoing dialogue and collaboration. The New Jersey Italian Heritage Commission, with their pioneering curriculum, serves as a beacon for educational initiatives nationwide. Join us in celebrating our shared heritage and the vibrant narratives that connect us all.

MARGARET FONTANA’S SOCIALS
Insta: @margfontana
Websites: http://www.margaretfontana.com/
http://www.italianamericangirl.com/

NEW JERSEY ITALIAN HERITAGE COMMISSION:
Insta: @njitalianheritagecommission
Website: https://www.njitalianheritage.org/about/

The Photo Angel - Kate Kelly

In the summer of 2021 I purchased a photo album at an antique store in Providence, Rhode Island and after several unsuccessful attempts to reunite it with family, I tucked it away in my “Challenges” file. In 2022 decided it was time to reach out again and lo and behold, I met with success! The album was recently presented to the head of the Maraia family on his 95th birthday! Moral of this story: Do not give up when photo challenges present themselves.

I Brake For Rigatoni

Werner Lowell commented on my post “I Brake For Rigatoni.” I thought his comments were superb.

Thank you, Werner.

And so he writes . . .

The "I Brake For Rigatoni" reminds me of my days in New York, when I went to school with many ethnic groups, including the fast-talking Italian teenagers, when I learned Basic English at a high school in downtown Manhattan, where the nice ladies teaching English through the application of phonetics reminded us, new immigrants, that New York was "like a huge mixing bowl" of many people from all over the planet.

Rigatoni, I understand, is often served in large bowls and shared dishes, symbolizing communal comforts and the sense of belonging, as the author so gallantly captured. It invites us to reflect on our reminiscences and, in Sartre's expression, brings us to the essence of being for others and a sense of togetherness. In this setting, our lives gain meaning through interaction and coexistence.

Like many traditional dishes, rigatoni carries cultural memory and serves as a bridge between generations. It embodies Heidegger's notion of "dwelling," where food and its preparation become a way of being at home in the world. My own experience manifests the sensation and feelings of a home shared with my spouse that we built together into "our castle in the woods."

Making and sharing rigatoni reflects an interconnectedness and continuity with those who came before us. If we observe the textured ridges of rigatoni, they are not purely aesthetic but functional, designed to catch and hold onto sauce. Philosophically, this can represent how humans, like the ridges, carry the "sauce" of our experiences and relationships.

To see us as textured beings, marked by life's experiences, demonstrates our capacity to hold onto meaning and connection. By extension, individual pieces of rigatoni, a seemingly simple object, hold within it a microcosm of Italian culinary tradition, history, and human creativity.

Family bonds: even when physically apart, love, memories, and shared experiences keep the family "entangled." "Even if grandpa is far away one day, every time you eat rigatoni or remember this moment, it's like we're still connected—like two particles communicating across space!"

My hat off to the author, Dr. Ed Iannuccilli, for sharing his family with us.

Dorina’s Kitchen

Chiacchiere di Carnevale

Tradition in Italy is to make lots of decadent foods and sweets in the weeks leading up to Ash Wednesday and Lent. One typical treat is called Chiacchiere -which means chit chat or chatter or even gossip! I believe this refers to crunchy sounding texture of the Chiacchiere!

These are made all over Italy, but have different names in different regions and towns even... to me here in Puglia, they are Chiacchiere as the are in Lombardia, Emilia, Sicilia, Basilicata, Molise, Calabria and Campania. They are also known as Bugie (means lies!)  in Piemonte, Valle d'Aosta and Venezia,

Frappe (means fringe) in Lazio, Umbria and Le Marche, Crostoli (little crusts) in the Veneto, Trentino and Friuli Venezia Giulia and other names too!
What are they called where YOU come from? ( I know other cultures make a similar treat... does yours?)

In the meantime... just make them and enjoy! They are such a light, tasty and easy treat to make and to share!!!

Enjoy!

Buon Appetito!

Love,

Dorina

Italian Fried Chiacchiere

Ingredients:

• 500 grams (4 cups) flour

• 1 tsp baking powder

• Pinch of salt

• 70 grams (1/4 cup) sugar

• 1 tsp vanilla (powder or extract)

• 2 eggs + 1 yolk

• 1/2 cup olive oil

• 3/4 - 1 cup white wine, grappa, whiskey, or Marsala

• Oil for frying (I usually use sunflower oil)

• Powdered Sugar

Frying Temperature:

• 350-360°F (177-185°C)

Instructions:

1. Mix the Dough:

   • On a clean countertop, mix the dry ingredients together.

   • Form a mound and make a well in the center.

   • Pour in the eggs, olive oil, and chosen liquor.

   • Gradually mix until a smooth dough forms. (Alternatively, combine everything in a mixer bowl.)

2. Rest: Cover the dough and let it rest for 30 minutes.

3. Roll Out:

   • Cut off small pieces of dough.

   • Run them through a pasta roller up to setting #4 (or roll out with a rolling pin to medium thickness).

4. Shape the Dough:

   • Use a zigzag pastry cutter to cut into 1 ½-inch strips.

   • Make a small slit in the center of each strip.

   • Take one end and flip it through the slit to form a twisted bow shape.

5. Fry:

   • Heat the oil to 350-360°F (177-185°C).

   • Drop the twisted dough into the hot oil and fry until golden.

   • Remove and place on paper towels to drain excess oil.

6. Finish & Serve:

   • Once plated, sprinkle with powdered sugar.

   • Serve and enjoy!

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