Continued from Part 1...
Finzi: Of course, we’ve read your new book, Ciao Italia: My Lifelong Food Adventures in Italy. You've given us all some more great recipes and stories with an enormous degree of detail. Another winner, for sure. Brava, Maestra!
Speaking from an Italian-American perspective, what are the main differences between Italian cuisine and the dishes Italian-Americans served here? And regardless of their lack of authenticity, which Italian-American dishes do you really love?
Mary Ann: Regional dishes are based on local ingredients, fresh ingredients and simple preparation. Italian-American food is often based on many canned foods like beans and prepared tomato sauces and inferior, imitation cheese. Of course I love spaghetti and meatballs and chicken “parm” like anyone else.
Finzi: I grow our own string beans and especially love those yard-long heirloom beans that can plate like a green spaghetti, but I'll have to take your advice and start growing my own beans. We do make our own sauces from scratch, but most of the year used high quality canned tomatoes. In summer we do make fresh tomato sauce, which is wonderful.
Chicken “parm” is a favorite in our house, too. We love the way my wife makes it (casserole style with rigatoni) but I also make a lighter version more like a standalone corso secondo.
All of us have our favorite cookbooks. We have a collection of yours (of course), but also from Julia Child, Nick Malgieri, Marcella Hazan and Pierre Franey. Which cookbooks couldn’t you live without? Also, what are some historic cookbooks you would recommend for people wanting to explore the history of Italian cuisine?
Mary Ann: Ada Boni’s, Italian Cooking; Waverly Root, The Food of Italy; John Keahy, Seeking Sicily; Carol Field, The Italian Baker; Pellegrino Artusi, The Science in the Kitchen and The Art of Eating Well
Finzi: We actually have one on your list--Carol Field’s Italian Baker is amazing and includes a fantastic recipe for focaccia.
What regions—or towns—have you never visited or cooked in when traveling through Italy? Which are on your bucket list, and why?
Mary Ann: I have never cooked in Friuli or Calabria and I would love to cook in Abruzzo because the food is very high quality, and I love the way they use almonds in cooking. Although I love the confetti (candy coated almonds), there is so much more to do with them.
Fried Fish Fillets with Parmesan and Almond Coating
Finzi: We agree totally. We love the flavor of almonds in all manner of pastries. But to be honest, I personally never went for confetti almonds—I was always worried about breaking a tooth!
The waves of Italian Diaspora during the 19th and 20th centuries brought Italian migration to several countries around the world, merging Italian cuisine with that of their host countries. Have you ever thought of exploring the evolution of this mash-up of culinary cultures? (Examples: Brazil, Argentina, Australia, Tunisia).
Mary Ann: It is a great idea and I have thought of it. It's on our bucket list!
Finzi: I’ll be looking forward to see what you come up with. By the way, in researching my own surname’s roots, I have discovered that there are nearly as many Finzi in Brazil as in Italy! I’m in touch with many of them via Facebook—perhaps I’ll ask them for some fusion Italian-Brazilian family recipes!
Are there any other countries you like to visit and cuisines you enjoy cooking? A fusion, perhaps?
Mary Ann: I just love Ireland and their food is fantastic. I also enjoy cooking Chinese food.
Click the photo above to see our own Shepherd's Pie Recipe
Finzi: This past Saint Patrick’s Day, I made my annual shepherd’s pie and my wife Lisa made her Irish Soda bread. Although my wife Lisa makes fantastic Chinese food, she hasn’t picked up her wok in a while. (Hint, hint.) There is such a wealth of ethic food in the world and so many influences in the regional foods of Italy!
You’ve cooked with many famous chefs over the years, but we also appreciate when you cook along with home cooks here and in Italy (I still remember the episode with your Mom). Have you thought of doing a series of shows where you feature these home cooks’ recipes?
Mary Ann: We have featured many home cooks and you will see them on our new season coming this spring. I learn a lot from them.
Finzi: My mother was a pretty good Italian cook and my Dad worked as a grocer and deli man his whole life. Because of this, my favorite heirlooms from them is Mom’s scolapasta, her large pasta pot, her ravioli pin, Dad’s meat slicer and even his retractable crayon marker he used to mark prices on cold cuts. Which kitchen heirlooms do you treasure?
Mary Ann: My nonna Saporito’s 2 ft long, thin rolling pin, her cleaver, chitarra, my mother’s scribbled notebooks on Italian foods, her apron and old cannoli forms made out of bamboo.
Finzi: Bamboo cannoli forms? I love the idea. Easy to make if you have a neighbor with overgrown patch of bamboo.
Beside heirloom kitchen tools, my Mom left me her techniques of making “Sunday gravy”, gnocchi (click for RECIPE) with a fork and her Italian style Pot Roast (click for RECIPE). Dad taught me how to make giant deli meatballs (click for RECIPE) Thanksgiving turkey, Christmas ham and all about home grown heirloom tomatoes. What are the most important technique your family's cooks passed along to you?
Mary Ann: Use your hands! They are your best tools.
Finzi: According to my son, my pizzas and other dishes are so good that he’d like to see me open a pizzeria or restaurant, but I simply enjoy cooking for my family and friends. With both of your grandmothers cooking for professional reasons, did you ever consider “going pro” and perhaps opening your own restaurant? If “no”, why not? Personally, I would really enjoy dining in your Trattoria Ciao Italia!
Mary Ann: No, because I think of my show, Ciao Italia! as my restaurant. Opening a restaurant means a commitment to be there and I cannot do both at the same time.
Finzi: Last summer, we vacationed in Cape Ann, Massachusetts and seemed to discover Italian influences just about everywhere. When we visited the North End of Boston we considered it to be a better Little Italy than Manhattan’s Little Italy, the Bronx’s Arthur Avenue or Philly’s Italian Market district. Which “Little Italys” have you visited and what are the best features of each?
Mary Ann: I've been to most: Boston, Philadelphia, San Diego, New Orleans. Philadelphia has retained more authenticity; the rest are fading examples.
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