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Conversazione

Bocce Ball Player Teresa Rea Shares Her Favorite Sport

Diane Kelly, Teresa Rea, Diana Pellegrini, and Teresa Wagstaff at the U.S. National Bocce Tournament

It's the quintessential Italian sport, now played worldwide, attracting people of all ages and rivaling soccer in its popularity. Bocce, a form of competitive lawn bowling, pronounced "bot-cheh," has emerged from your grandfather's bocce court as a serious contender for the Olympic Games, falling just short of the requisite 16 countries. And it's become more common to see women participating and competing at elite levels. Just ask Mill Valley, California, resident Teresa Rea, who, along with her teammate Jolene Kramer, won the 2019 U.S. National Bocce Championship Women's Doubles Gold Medal.

Teresa, who is represented by the Marin Bocce Federation, sat down with me to discuss bocce basics.

 

How did you get started with bocce ball?

In 1999, someone suggested that I join their league team. I'd never played, and I played 20 years of volleyball. So, they knew I had hand-eye coordination, which is probably the one requirement for this sport. And so I've been playing in leagues at Marin Bocce Federation ever since. But in 2004, I discovered there were regional leagues and regional tournaments. Sometimes, it's four-player: four men, four women, two men, two women… There are three-player tournaments, there are two-player tournaments, and there are singles tournaments. They're all around what's called the Western Sector of the United States Bocce Federation. That is the nationwide organization that represents us with Canada, with Europe, with South America.

 

In 2004, I began playing in those tournaments and upped my game. About two or three years later, I began playing Punto Raffa Volo, the principal Italian game.

 

What exactly is Punto Raffa Volo?

Punto means pointing. You're bending over and lagging the ball. Raffa is a running shot where you approach a fixed line, must then throw your ball, and clear a line about 12 feet out. And then, having called your target shot, you're aiming for a specific ball down the court. Volo is similar, but you run to a different line, and you have to hit your designated target ball on the fly.  

 

And there's a high degree of precision in it that does not exist in the open play that many Americans play. You can't bump another ball more than 40 centimeters in our game. If you do, there are a lot of rules. Balls are all marked, and things can be put back and removed from the court if you don't hit your target. So, I've been playing that ever since.

 

I had the opportunity to represent the United States and play in the United States Bocce Federation Nationals, which occur the last week of every June, sometimes in California, typically Chicago, St. Louis, or Boston. That attracts players from around the country to play several different formats. And then, in 2019, probably the best moment was when my teammate Jolene Kramer and I won the gold medal in the women's doubles.

 

What are the basic rules of bocce?

The object of the game after you've thrown the small ball, or pallino, out onto the court past the center line is to get at least one or more of your balls closer to the pallino than the opponent. And you take turns trying to do so. You may either be trying to get closer or bump them out and leave yourself there to be closer. And if you get one of your balls, only one of your balls closer than any of theirs, you get one point, two, three… If all four of your balls are closer, you get what's called a casino.

 

That's a simple open game. The object of Punta Raffa Volo is still the same. You want to have more of your balls closer to the pallino than the other team. Only the team with the close balls gets points in a given frame.

What's another popular style of bocce?

There is another game called Volo that's part of this collection, and you play with metal balls, and there's lagging. It's about 50% lagging and 50% shooting. And that's mostly men, I would say. Yeah, it's 90% men because it's all about throwing the ball the entire distance of the court.

 

What's the history of bocce?

Well, I mean, we all suspect that it started with a couple of cavemen saying, "I can throw this rock closer to that rock than you can." It's evolved in each country because bocce is the Italian version of boules lawn bowling. Boules and pétanque are French, and lawn bowling is English.

 

It evolved predominantly in the countryside on crushed oyster shells or dirt courts, which leads to a somewhat lumpy terrain that's played on. But it has evolved to the point where most of the Italian clubs are indoors, and it's a synthetic rubber surface that is mostly flat. I've only met one pair of courts that was literally perfect. Everything else has its little idiosyncrasies because the earth under it moved, or the building shifted, or whatever.

 

What is it like to be a woman playing this stereotypically male game?

Well, amongst the players, the presumption is that the women will only do the lagging [the typical rolling style]. They'll not do the shooting [aiming to displace another ball on the court]. That has eased over the decades that I've been playing so that there's every reason to believe a woman's as likely to be a shooter as a man.

 

Young boys tend to gravitate to the sport because of the chance to shoot. So very often, you'll see if it's a mixed doubles foursome, the woman will be doing the first two balls and lagging for position, and the man will be doing the latter half. When they created the categories for women to play doubles together, many more women learned how to shoot. And now, probably 60% of the men shoot, but at least 40% of the women do.

 

Have you been to Italy?

Oh, yes. Twice. My best friend from high school married a Fiorentino, and the three of us and their two kids went roaming through Tuscany. Multiple times, we saw men out playing bocce on their dirt courts. Once, in Cinque Terra, I also saw a bocce court right near the beach.

 

Do you have a favorite Italian dish?

Probably eggplant parmigiana.

 

What do you do when you're not playing bocce?

I'm retired now, but I was a land-use planner for 30 years.

 

So, what's next for you?

There are still tournaments, and I'll probably participate in a fundraiser in October. The beauty of fundraisers is that you can have players of all levels who care to join and play, and you're making money for a nonprofit that needs support.

 

>>Looking to join a bocce club? Here are some tips.<<

 

 

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Sfingi, Sicilian Donut Holes

If you're a fan of donut holes, you'll love sfingi, the quintessential donut of Sicily. While commonly served on Saint Joseph’s Day and at Christmastime, these sweet and sometimes savory treats are a hit any time of the year. I caught up with Sicilian Food Tours owner Carmel Ruggeri to chat about her version of sfingi, which reminds me of my own Nonna's recipe. 

 


Tell me about your background. 

I was born in Australia. My parents migrated to Sydney in the 60s. They are both from Scoglitti, which is located on the south coast of Sicily. I have owned many Italian restaurants in Sydney and have always had a serious passion for food. I started tours about 13 years ago because my customers were continuously saying, "when are you going to take me to Sicily, Carmel?" I base myself in Scoglitti when I am in Sicily. It is a quaint little fishing village located on the south coast. White sandy beaches and it has numerous amazing seafood restaurants which people from all over the island come to visit.

 

What does your heritage mean to you?

I am a very proud Sicilian. Sicily has a rich history of mixed cultures, and I think this has helped shape my curiosity about discovering different cultures and meeting various people from all over the world. Sicilians are very proud of their rich soil and their produce, as am I, and I want the world to know who we are and taste all our produce and products. We have strong family values and a strong sense of community, which is evident as you visit the villages of Sicily and attend feasts and events throughout the island. Most of our events are around food. Growing up, when we came together with our cousins and extended family, it was always about food, and if there were only 10 of us for Sunday lunch, there would always be enough leftovers for days. My mother showed love by feeding us, and until today, even though she is very unwell and barely able to walk, her first question to me in the morning after breakfast is, "What can we prepare for dinner tonight?" I'm proud to say she passed on the cooking gene to me.

 

What are sfingi, and how are they typically served?

Sfingi is a donut. Sicilian recipes differ from village to village. We serve it with sultanas and roll them in sugar and cinnamon. When I was a child, my mother used to make them with fennel seeds. I definitely prefer them with sultanas.

 

What is the difference between zeppole and sfingi?

Sfingi are donut-style fritters made into random shapes. Zeppole are made from pastry and have fillings, such as the Zeppole di San Giuseppe, which is a pastry made for the patron saint day of Saint Joseph. They look like an open profiterole with cream in the middle. However many of my Calabrese friends call savoury sfingi zeppole. They add anchovies inside the dough mixture and fry them and serve them. Many restaurants serve these on bar menus around the world. They help drink sales because they are nice and salty and make their customers thirsty. 

 

Is this a family recipe? What went into developing it?

I have watched my mother and aunts make sfingi since I was a little girl. Like most recipes handed down from my mother, it was, "Add a pinch of this and a pinch of that." Her recipes were never precise, and I had to work it out on my own. I know now that with sfingi dough, you need to mix it well and give them enough time to rise to get those large, great, airy bubbles in them. 

 

sfingi-air-bubbles.JPG

 

I noticed your sfingi recipe happens to be vegan. 

Most of the recipes I know of sfingi are vegan. My cousin, who is from the Messina region, adds mashed potato to hers, and another friend told me that in Sardinia, they add mashed cauliflower. 

 

What do you hope at-home cooks and bakers will take away from your recipes?

I hope they get to try a little bit of Sicilian flavors in their homes and enjoy how such little ingredients can go a long way. 

 

Tell me about Sicilian Food Tours. Where do you go, and what can participants expect?

Sicilian Food Tours is based in the seaside fishing village of Scoglitti, and we travel to the surrounding areas such as baroque Modica, Ragusa Ibla, majestic Noto, Ortigia on the East Coast, and many other south Sicily locations. I like to think that guests get a full cultural experience on my tours. They come into our family home and see Nonna cook. Guests get to meet many of my relatives at their bakeries and pastry stores and come behind the scenes and see how everything is created. They come to my cousin's tomato or eggplant farms and see produce from start to finish. We pride ourselves on being a tour with a difference, offering meals with an array of differences from a Michelin-style restaurant to eating a Sicilian salsiccia at a BBQ to a winetasting with lunch at a beautiful winery with a top sommelier on hand telling us about all the grape varieties and winemaking. Our tours are very personalized tours, and we only run three- or four-week-long tours a year.

 

>>Get Carmel's sfingi recipe here!<<

 

 

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