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.)
This was our front door for two weeks. We had the large apartment located on the top floor of this building.
Many times I walked past this shop nearby and admired these ceramics. 
I still think about these ceramics. 
While there I bought this book to practice my reading comprehension. I’m always amazed at how little I use my Italian and yet am still able to do ok with it when I need to read it. 
These are likely window boxes filled with Sedum palmeri. It felt like the entire place had all shared the same plant. 
While visiting there the first time, I’d admired this color on another building. It’s called Venetian salmon and seems fitting. After the second trip I loved the color even more. (This is Hotel Iris.)
During this second trip I also learned quite a bit more about the gardens of Venice and the history of many of the plants there. (It helps to be included in a group of Italian Instagramers who know a great deal about Italian Garden History.)
With so many tourists, it’s nice to hide the garbage cans with art. 
Many shops sell items for Carnevale. This shop caught my eye with its modern masks. 
On this trip I walked to see some art, but not as much as I’d hoped to see. I rested and read quite a bit. Traveling is still hard on me and this wasn’t really long after I’d had my back surgery and I was in the midst of terrible nerve pain from my old injuries. 
Being there made the pain better. 
It was even better when I saw plants. 
It’s a place where you always want to peek over walls. I spent a few days like this but was relieved when the tour took place on the last day there. Being invited into homes and gardens is always a wonderful treat. 
It seems possible to me that I loved this walk so much I could do it all over again in my mind. 
Then there was a cookbook store. Oh how I wish I’d spent more time lingering there!
The best was saved for last. I stopped several times on my way back to the apartment to pick up this incredible sarde in saor from a vendor who served theirs on polenta. The two creamed together like this still makes my mouth water.
Amateur Bot-ann-ist 