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Conversazione

Amici Italiani: 39 Years of Preserving Folk Dance Traditions

Dance and folk music are the heart and soul of Sicilian tradition, connecting people and introducing others to the region's rich heritage.

 

For 39 years, Amici Italiani (Italian Friends) of Rockford, Illinois, has shared and preserved culture through folk dance. With both adult and youth troupes, the group performs traditional Quadriglias, Saltarellos, Mazurcas, Tarantellas, and Codigliones, all carefully researched as members of the Italian Folk Art Federation of America.

 

I recently chatted with Amici Italiani Director Bea Giammarese Ricotta, whose family came from the Sicilian towns of Aragona and Bagheria. We discussed her start as a founding member, the memories she associates with Italian folk music and dance, her favorite dances, Amici Italiani's traditional costumes, and her most rewarding performance.

 

 

How did you get started with Amici Italiani?

I was one of the founding members. We had a wonderful person named Shirley Martignoni Fedeli, who, with her husband, Gene, decided to start the Italian dance troupe.

 

The newspaper printed a small article that said, "If you're Italian and you want to dance the Italian folk dances, call Shirley."

So, my mom saw it, and I might've just graduated from college. And she said, "You like to dance. Why don't you call?"

 

I did, and Shirley sounded really nice, so I went. That was pretty much it.

 

I have to laugh because I was such an idiot back then. On the first day of dance practice, I showed up in a legit dance skirt and tights while everybody else wore sweatpants and shorts.

 

We were the founding members, and we brought in a dance instructor from Milwaukee's dance troupe, Mario DeSantis, who has since passed.

 

He taught us a couple of dances a year, and then we went from there.

 

I was a dancer for a million years, and then I became the instructor, and I did that for a number of years. I loved that. Then I got pretty old. When you can't do a hop, that's pretty bad. Your knees don't like you anymore. When our director retired, I became the director.


My two daughters are in the troupe. One of my daughters is one of the dance instructors. We have two: a male and a female dance instructor.

 

So, it's a family thing. They grew up in the troupe. And I'm going to tell you a secret: Every time I hear this beautiful Italian folk music, I'm telling you the people I lost in my life who came from Italy and are no longer here; in those few minutes that the song is playing, they're back, and it means so much. I'll never get tired of any of that music because they're alive all over again and all the good memories and all the love is still there.

 

What memories do you associate with that music and dancing?

We had relatives who emigrated here in the early seventies, so they came later than my mom. They were all grown. Most of them had kids already. And in the summer, they would have these little get-togethers in their backyards and they had a trellis with the grapes growing over. And they hardly had any lawn in the backyard because they planted tomato plants, rows and rows of these plants.

 

I remember seeing the moon, and there were lights that they had strung above the trellis. And whenever somebody went in the house, they brought out other platters of food.

 

When I was young, we would have wonderful family gatherings. My zio, my cousins Carl, Iggy, Frank and Mr. Spoto, a close friend from down the street, played instruments. They would bring out their instruments after we'd eaten and visited, and they would sing.

 

Sometimes, the ladies would dance together. Those evenings were magical. I mean, my dad passed away when I was very young, so it was not easy. But because of all this wonderful stuff, I really feel like my childhood was enchanted.

 

Of course, at weddings, they would always play the music. And as a kid, that was amazing. You'd get out there and dance. You didn't know what you were doing, but nobody cared.

 

Tarantella dances are popular at weddings. Which is your favorite?

They're all from the southern region and Sicily. But each one has a different flavor to it. And people really loved to watch them.

 

We always call the Neapolitan the main Tarantella here. You could do it with as many or as few people as you want. We dance this as a call dance so you can follow along.

 

We have Cantania's, which I love. Catania's Tarantella is totally different.

 

Some are just crowd-pleasers, and I don't know why. Some use tambourines, some don't. There's a Tarantella that only uses five people, and the movements are very together.

 

I tell the troupe that we're not Rockettes. This is a chance to show your personality. But there are some dances where you have to be more rigid regarding doing the same thing. So those are amazing for us. 

 

How do you get the audience to participate?

We've been hired to dance at weddings just to do what we call the main Tarantella, the Neapolitan one. But we get the bride and groom in there. We get Uncle Toto. We don't know who we're dancing with.

 

The difference between that and all the others is that it's a call dance. So, we have one person who calls the dance, and if he makes a mistake or does something we haven't practiced, you just do what he says—just follow.

 

That makes it really fun. And he says he calls it Italian, so it's really beautiful to hear those words.

 

How do your troupes ensure the traditions remain?

We are really committed to the authenticity of these dances. If we change something, it would be that we can't quite make a transition with a dance step, so we add a hop or something like that. But it does not change the integrity of the dance, which is so important to me.

 

Even the costuming has a lot of tradition. We don't use nylon fabrics; we use cotton and cotton blends, which are authentic to what they used to wear. They might get a little more "wrinkly", and need to ironed more often. But it's important.

 

I saw a dance troupe with young ladies in fishnet stockings. I thought, "Oh my God, no Italian father would've let their daughter leave the house like that."

 

I don't know what they were thinking. We try to be as authentic as possible. 

 

Tell us more about your costumes.

A woman from Pittsburgh put together a book of Italian clothing. We would pick our costumes from the book and recreate everything.  

 

We would take that and find a seamstress out here who could design and sew it. Now, we have a couple of dancers who can sew, which has been very helpful. 

 

We purchase what we can. We found some companies online that like to recreate historic items. I know they're recreating things for Comic-Con or whatever. I don't know why they're making these costumes, but we can pull a shirt here or a skirt there, and it is what we want. We will hem it, and it just makes it a lot easier for our seamstresses.

 

How has the local community in Rockford responded?

They love them. I love being out somewhere where they're clapping with the music. And when we have a chance to dance with the groups and the audience, I love seeing them get up there.

 

We will do the Tarantella with them. We'll also do the Scopa (broom) dance. Everybody gets a partner except one person. It's typically one of our guys, and he has to dance with the broom. And at some point, while he is dancing, he'll yell, "Scopa!" and he'll throw it, and everyone has to switch partners.

 

We've done that with crowds, and they do a great job. When locals see us in costumes, they stop us and ask if we can pose with them.

 

What do you hope audiences take away?

When I introduce a dance, I will tell a little bit about it and the area where it originated. So, we're trying to teach them about Italy and the dances. We want to entertain them and disseminate some of our history.

 

The story of the Tarantella involves a tarantula. I used to bring a tarantula to performances so that the audience could see it. And I'm telling you, any child in that audience could probably still tell you about the Tarantella because they remember the tarantula. The adults remember, too.

 

I share the history of the dances and tell them where they come from. We have two dances from Sicily that the Moors brought over, and I love to tell people about them. The dances and music are different, but now they're Sicilian dances and songs.

 

What has been your most rewarding experience with Amici Italiani?

There have been a few, but a real favorite of mine was in 1994 when we were invited to dance at the opening ceremony of the World Cup in Chicago to represent Italy.

 

We're out there, and there are cameras all over. We're dancing. It was so exciting and wonderful.

 

It was at Soldier Field. We ended the performance on the 50-yard line.

 

I was on such a high, and then I heard that my then-husband and his relatives in Italy were watching because everybody loves soccer in Italy. And somebody said, "That's Joe's wife." Crazy. Just crazy.

 

Dancing connects us so much. Granted, they remembered me there, but it was the dancing that connected everybody.

 

My kids have been dancers since they were bambini. They did the youth troupe, and now they're in the adult troupe. They're not the only ones who have stayed in it so long. It keeps us all connected.

 

 

 

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Baking with Olive Oil: Discover the Moisture and Flavor

Olive oil may be a staple in Italian cooking, but baking with olive oil has become popular in recent years. 

 

Sicilian grandmothers are likely shaking their heads. After all, Mediterranean people have long used olive oil as a fat for sweet and savory recipes. It's been used to prepare food since at least the 4th century B.C.

 

Baking with olive oil adds moisture and can heighten the flavor of baked goods. It's also better for your heart, says the American Heart Association, which recommends choosing healthier fats like olive oil over saturated fats like butter to lower your cardiovascular risk.   

 


Blogger Stephanie Mormina is a baking-with-olive-oil believer. I recently stumbled on her lovely Sicilian citrus olive oil cake recipe, and I just had to learn more. 


Stephanie's father hails from the town of Cattolica Eraclea in the Province of Agrigento. Being half Sicilian has influenced her love for citrus fruits, which she says pair nicely with olive oil when baking. 


We chatted about her lovely cake recipe, its inspiration, and how baking with olive oil affects texture and taste.

 

 

What inspired your Sicilian citrus olive oil cake?

It's actually a combination of different recipes I found online. I was attracted to it because you can add whatever citrus you want. I like to add a combination of orange and lemon. And then, in my zest, I'll sometimes put in a little bit of lime because lime has a different flavor. It takes you in a different direction. And it looks pretty in the glaze when you have a little fleck of green along with the orange and the yellow. The great thing about any olive oil cake is that not only does olive oil go extremely well with citrus, but it's also a cake that remains moist for a very long time. 

 

Why is olive oil used in some Sicilian baking?

They had many olive groves there and just used what they had. They weren't using much animal fat, at least in my dad's family, because they ate vegetables most of the time. They were eating more peasant food. So it was lots of vegetables, olive oil, whatever was available.  

 

How does olive oil affect texture and moisture?

It is a little more dense, but in a pleasant way. It is more moist and less crumbly than a butter cake or a cake. And it holds the moisture for days. It'll be fresh for much longer than a traditional cake.

 

How does olive oil affect the taste compared to vegetable or canola oil?

Canola keeps things neutral. But in a cake with citrus, you don't mind a little bit of flavor, but you still need to be careful what olive oil you choose. 


I like to choose one with a milder flavor. I don't choose the ones that are very full-bodied, thick, and peppery. I stay away from those, even for texture, because if your olive oil is too thick and heavy, it will bring down the cake. Olive oil cakes are already a little flatter, in my experience. 

 

I use Tunisian olive oil. It's not Italian olive oil, but it is the best because it has the olive oil flavor without being overpowering or too heavy. 

 

What do you hope at-home bakers will take away from your recipe?

I want them to appreciate the flavor of the olive oil in conjunction with the other ingredients, especially citrus. I have to say that the flavor combination is just perfect. Again, one of the benefits of having that moisture is that it has a prolonged shelf life. 


I know that it's not really used in traditional baking. It's more of a European thing, and I hope people start using it more in baking.

 

 

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