An important ingredient in your heritage over the years has been served up right at the family dinner table. Follow our recipe for discovering and preserving your family history through meals and memories.
My great-grandmother had a wood stove that sat next to the electric one in her tiny kitchen. A metal basin was fastened to the side of the wood stove, to heat water for washing the dishes. On another side of the kitchen, a small table was used for breakfast, lunch and conversations.
For holidays, my great-grandmother would make five-course meals,to be eaten at the formal dining table: homemade antipasto, then meat, then homemade pasta, then salad, ending with a platter of fruit and soft cheeses. Each course required a fresh plate. At the start of the festivities, she would serve guests (children included) a small glass of sherry, then toast “Salute!” Nona, as her grandchildren called her, would then pass a tray of Turta, an appetizer both peppery and sweet. It was always complemented by a glass of my great grandfather's homemade red wine.