Anne's Blog

Cooking with the Italians in Massachusetts (Mar 9, 2013)

Date: March 12, 2013 - categories: , - 5 Comments

Rick approves the Italian way of mixing salad

Well, i really don’t have to write this blog tidbit at all as Italian-American host Rick did it for me in this note on the Millis, Massachusetts cooking class in he and wife Peggy hosted in their home:

“Peg and I can’t thank you enough for sharing the afternoon with us learning a bit about Italy, sharing food, and sharing stories! We had a wonderful time seeing old friends, family, and making some new friends.

Despite growing up in a very Italian family I came away from the afternoon with a new found appreciation for the food that I was raised on. My takeaways from cooking with Annie:

I now understand why the vegetables in my mother’s chicken soup were always added whole!
I do not use enough salt (or brandy) in my cooking
I also don’t use enough wine…
Food is a catalyst by which new friends and families are made

Again, thank you from the bottom of our hearts. It was an afternoon we will not forget.” Rick S

Mille grazie to all of you in our class who joined together con gusto to cook – and eat. Special thanks to Rick and Peggy for hosting us – and to Rick for writing my blog entry on this class.


  • Rick Spada says:


    Thank you again for a wonderful afternoon. Food is certainly the catalyst by which new friends are made and old friendships strengthened. May we be so blessed to be able to share a meal like Saturday’s every day!

    — Rick

  • Nancy Sitta says:

    Ciao Anne.. . I was so excited to make the chicken and squash dish, and both came out poorly. I know what I did wrong and will remake again in near future.

    Hope your travels are going well. Today in Millis it is 60 degrees.. the snow has almost evaporated from the ground.. well, almost.

    I look forward to speaking with you about how an American can live in Italy.

    Grazie Mille,

    Nancy Sitta

  • Linda Milano says:

    Thank you so much for the wonderful morning and delish meal! Rick and Peggie were ideal hosts. Learning about each of the wonderful people in attendance was fun and enlighteneing.
    I particularly loved the Pasta Ala Zucca. Was the pasta boiled with the heel of the parma cheese? I heard you mention using the heel for something, but I didn’t hear where. The taste of the pasta was exquisite! Was it the particular brand of cheese you used in the recipe?
    Thanks so much for sharing,

  • Rick Spada says:


    No, the pasta wasn’t boiled w/the heel of the cheese. The cheese was a block of Parmesan that I purchased at Whole Foods.

    — Rick

  • Thanks so much for all for participating in such a wonderful event!
    Come to my house for dinner now!

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