Here’s a little look back at some older photos of my garden, Campiello Maurizio… I want to tell you a bit about the dinners I had before the pandemic, and why I’ve chosen to host three more this summer to raise “seed” money for my online seed shop Spiffy Seeds.

Back in 2015 I started a series of fundraisers where I cooked for family, friends, and strangers in order to raise money to pay off my $5000 debt after an emergency spinal surgery in 2014. This effort took years to complete. Along the way, I cooked a lot of meals for a lot of people—and for the most part, it was a ton of fun!!!

It was incredibly difficult work. It took a lot of my time and energy. It was difficult when I disappointed guests, or I was disappointed in my efforts, but overall, I cooked a lot of Italian meals even my Sicilian relatives would have enjoyed—even if they weren’t Sicilian recipes lol…

I loved my great-grandmother Rosaria very much—even though I learned to show affection for her in a way that was different than my more American family. I regret I was too young when she passed away, but I spent enough time in her kitchen to know she knew what she was doing.

When I cook these multi-course dinners, I can say now with certainty that I channel her—that assuredness, and that focus. I know my cooking talents come from her. Of the many Amato family members in the old neighborhood, she was known as one of the best cooks, and I believe that.

My paternal home culture is all I knew growing up since we were never very close with many of my mom’s relatives until I was older. This is why my Sicilian heritage brings me such comfort, and it’s why both of my marriages have been to others who share the same heritage.

My “current husband” lol was born in Italy and moved to the US during grade school. Italian is John’s first language. While he is Venetian, he was born and raised in Genoa. We’ve visited Italy twice and I’m grateful he helped me achieve the dream of stepping first on Sicilian ground before heading north.

Whenever possible, he helps to decipher some of the recipes I cook since we hope to create menus with traditional foods often cooked at home that many Americans have never tried. We genuinely enjoying having these dinners even though we’re both introverted in very different ways.

This year’s plan is not very complicated. I’ve planned three dinners.

Saturday August 5: Lombardia

Antipasti: Torta Salata di Zucca (Squash Cake), Polpette di Melanzane (Eggplant Balls), Sciatt con Insalta di Cicoria (Buckwheat Fritters with Chicory Salad)

Primi piatti: Risotto alla Milanese (Milanese Risotto) or Ravioli di Magro (Ravioli with Ricotta and Herbs)

Secondi piatti: Pesce Fresco in Salsa Verde (Fresh Fish in Green Sauce) or Manzo All’Olio (Braised Beef with Vegetable Puree)

Dolce: Torta Sbrisolona con Gelato (Sbrisolona with Gelato)

Saturday August 26: Sicilia

Antipasti: Caponata di Carciofi (Artichoke Caponata), Pane e Caponata (Bread and Tomato Salad), Arancini (Rice Balls with Meat and Peas) 

Primi piatti: Pesto alla Siciliana (Casarecce with Sicilian Pesto) or Pasta ’Ncasciata (Sicilian Baked Pasta)

Secondi piatti: Seppioline Ripiene (Stuffed Squid) or Castrato con Fave Verde (Lamb with Fava Beans)

Dolce: Cassata Siciliana (Specialty Sicilian Cake)

September 2: Veneto

Antipasti: A Wide Selection of Venetian Cicchetti 

Primi piatti: Riso e Fagioli alla Feltina (Feltre-style Rice and Beans) or Polenta Bianca con Funghi Selvetici (White Polenta with Wild Mushrooms) 

Secondi piatti: Ravioli di Baccalà e Gamberi con Salsa al Burro e Salvia (Baccala and Shrimp Ravioli with Butter Sage Sauce) or Madrone D’Anatra con Marasche  (Duck Breast in Cherry Sauce)

Dolce: Crema Rosada (A Venetian Crème Caramel)

If you’re are interested in making reservations, all of the information can be found here. Dinner is a $60 prix fixe donation and payment is made at the time of your reservation. No seats can be held without it. There is a 24-hour cancellation policy.

Sadly I can’t make substitutions, and the meals will have meat and dairy. As someone allergic to black pepper and anything in the ginger family, I know how hard restrictions are, but this needs to be a set menu so that I can create the dishes with greater ease. I’m sorry if you can’t make it because of this. If you can gather 10 of your closest friends to reserve me for a night, I can consider a private dinner based on your needs, and I’ve actually created several dinners this way, but it requires a lot of advanced warning.

And lastly, this fundraiser is really all about the seeds. I’m looking forward to using the funds raised to work with an accountant to get everything setup, and to help pay for the new seed storage fridge I just purchased.

Every little bit helps and thanks so much… (The easiest way is to send donations is to send them to @Ann-Amato on Venmo. Just look for the cat.)