La Bella Vita: When I Became a True Italian Cook

Sept. 14th was approaching and all of the pieces were falling into place.

That morning, I had my bags packed and I was ready. The clock was ticking away and the time for me to go was approaching fast.

I was wearing my lucky ring—it was my grandmother’s family ring. I ran my fingers over all of the birthstones that appeared on the ring. Here was my family, my past—all of them here on a single ring. I looked up at Nana’s picture and I said a prayer. I blessed myself, grabbed the ring along with my new red pocketbook. I said goodbye to the family and I left.

I walked out the door and I knew my life would never be the same. I drove toward the school, silently saying several more prayers along the way. Finally, I could see the building in the horizon. I drove up and parked. I was alone with my thoughts as I unpacked my car.

I looked up toward the sun, taking in the warmth of the fall afternoon.

“Sunshine is a good sign,” I thought. I looked down at the ring that was on my finger. It is my most treasured possession, yet I rarely wore it. It never felt right to have it on my hand. I guess it is a painful reminder that Nana is gone. Tonight it was different, it is hard to explain but the ring had a different flavor to it.

“Here we go,” I said to no one in particular. I grabbed my bags, locked my car and off I went. I walked into my classroom and I prepared for my students' arrival.

Soon the students began to fill the classroom. As they arrived, I began to think to myself “a max capacity crowd tonight." The clock struck 6 p.m. and then it was showtime.

“Hi, my name is Nicole and I am here to teach you Italian-American peasant cooking. So, welcome to my class.” 

The words kept flowing the entire evening and the class was well on its way. On many occasions Nana’s phrases or “nana-isms” as I like to call them, jumped from my lips—oh yes, I did scare myself on that! Time flew by and then it was time to end.

Tonight I had successfully taught my students how to make lentil soup. It was not just any lentil soup, but it was Nana’s soup. It was the kind I grew up on; the kind she made for me when I was hungry as a child.

I looked down at the ring and I smiled as I finished packing up for the evening. I grabbed my stuff and I headed out the door. I got into my car and I breathed a sigh of relief. Despite my constant yammering the whole evening, I felt as though I was holding my breath the entire time. I started my car and drove home.

Euphoria is about as close as I can get to accurately describe the feeling that I had when I left the classroom that night. 

“I taught people to cook," was the thought that kept running through my mind.

I poured my heart and soul into that first class. I taught with a fire inside, with passion—like a true Italian woman. I knew that Nana would be proud of what I did.

From that point on, my life changed.

I have not looked back. This is the path that I am on; I am going full steam ahead.

People ask me what type of job I do and I tell them that teach cooking classes. I guess it is odd to hear what I do because I am not a classically train chef or cook.

Why would I leave a career, jump into the unknown and do something like this?

Well the answer is simple—because I cook well. I cook like my ancestors and the strong and beautiful women before me—with passion, love and tenacity. I can teach people to cook the same way that I was taught.

Why is this story important? More importantly, why would I choose to share it?

The answer is simple—because I wanted to. The story is honest, pure and nonpretentious—just like my cooking. I share with others what I have learned because I can. 

Here is a list of my classes that will be offered this spring through CCAC Washington County at Canon-McMillan High School: 

Italian Peasant Picnic Food

Enjoy the warmer weather with a family-style picnic. Whether it is on the patio or laying a blanket down in the park, food that it easy to prepare and transport is key to a successful picnic. In this class, students will learn to make some simple Italian American Family Style Peasant Dishes that are perfect for picnicking. Students will learn to make Italian Style Potato Salad, Italian Pressed Sandwich, Rustic Lentil Salad, Sundried Tomato Pasta Salad and Italian Ham Pie (Pizza Rustica).

Italian Peasant Soups Part II

Add to your collection more Italian-American soup recipes. Warm the heart and soul and keep the belly full with these soups using minimal ingredients to stretch your budget, yet not skimp on taste. Come learn to make these tasteful and yet simple soups in this second installment of this soup series. Some of the soups that students will learn to make include Minestrone Soup, Vegetarian Pasta Fagioli, Rustic Bean Soup and Zucchini and Potatoes.

Italian Peasant Vegetarian Cooking-Salad to Dessert

Use fresh, seasonal vegetables and herbs to make delicious and nutritious Italian-American Peasant style vegetarian dishes. These non-meat meals can be served not only as main dishes but side ones as well. In this class, students will learn to make Antipasto and Salads including dishes like home made roasted pepper salad and roasted pepper, Crostini, Panzanella (Italian Bread Salad), Italian Bean salad, Italian Farro (grain) salad and Italian Bean Bruschetta. Main Dishes and Desserts include delicious dishes like Pesto Sauce (2 ways) with gnocchi, Fresh Tomato Sauce with Fusilli, Italian Style Sautéed Mushrooms with Rustic Garlic Bread and for dessert Nutella Crostini with fresh fruit.

Peppers, Peas and Eggs

Italian-American Peasant cooking is a simple yet delicious way to cook. Students will learn to use simple, individual ingredients, many of which are already in your kitchen, and turn them into fabulous and amazing dishes. These dishes have huge flavor and great taste yet are extremely budget friendly. Focusing on peppers, come and learn how to make delicious dishes like Peppers and Eggs sandwiches, Gimbotta, Roasted Peppers and Chicken Cacciatore. Using peas, students will make delicious dishes like Italian Style Peas and Eggs, Pasta Peas and Prosciutto, Italian Vegetable Stew with peas and Italian Farro Salad with fresh pea pods. The versatile egg is the main ingredient in delicious dishes like baked and fried Frittata’s (Italian omelets), Zucchini and Egg sandwiches, and Spaghetti and Eggs.

Click on the links above to sign up for each individual class.