Forza Pizza's First Gig!

Usually there are no surprises at a Maine South football game. We'll dominate, the game will be over before the 4th quarter, we'll sweep through the playoffs, go down state, and look good doing it. It's all pretty standard. When your team is 117-13 with three State Championships and six appearances in the last decade anything less than an undefeated season is considered an off year. Luckily for me I got a nice surprise when I ran into one of my former Italian teachers. She said she heard about Forza Pizza, saw the site, and asked how come I haven't talked to her Italian class yet. "Anytime," I told her, "I would be honored."

It wasn't two weeks later when I received an email from Rita, the Secretary of the Italian Club, inquiring about a club function involving Forza Pizza. Obviously, I couldn't bring my oven to school and a field trip to my backyard would've been a little excessive, so after a couple brainstorming emails we decided on "A Taste of Italy". I would talk all about brick oven pizza, my oven, and my passion and afterwards we would all enjoy some of Forza Pizza's favorite Italian foods. It was a great idea and an even better event.  I've never done anything like this and I was excited. Not only was I going to explain brick oven pizza, but I made it my mission to show these students that Italian food is more than just bruschetta (that's broo-sket-ah) and fried calamari. So here is what we ate: 

• Antipasti Trays - Prosciutto, Mortadella, and Assorted Olives.  Spicy Casalinga sopressata and Mild Sopressata
• Infused Oil Station - Crushed Red Pepper, Garlic, Fennel Seed, Basil, Rosemary, Lemon, Extra Virgin Olive, White Truffle
• Cheese Station - Mozzarella, Crotonese, Gorgonzola, Ricotta
• Capicola topped with Arugula, White Truffle Oil, Cracked Pepper, Shaved Parmigiano.
• Cucumber and Red Onion Salad with Balsamic Vinegar
• Caprese salad
• Bean salad
• Rapini
• Antipasto salad
• Roasted Red Pepper and Goat Cheese Bruschetta
• Nanna's Focaccia (with and without olives)
• Nanna's Rice "Purpette"
• Nanna's Fried Dough - "Sfinci"
• Nonna's Eggplant (made by Mom)
• Tiramisu
• Cannoli
• Espresso

I couldn't have made all these dishes without help from my Nanna and my mom. My Nanna is a lifelong breadmaker and a magician with flour, water, and yeast* and my mom is the best household Italian cook in the country. Also, I get all my pizza products at Joe Caputo's Fruit Market so I knew I would go there for this too. Not only did they make everything incredibly easy for me but they donated some key items and gave me a generous discount making them an event sponsor along with Trattoria Porretta. Ok enough with the commercials.

For my presentation everyone got a pamphlet, we had a slideshow going in the background, and I tried not to postpone the food and music very long. I don't have much practice in front of large groups, and the amazing showing for the Italian Club didn't make it any easier. With a HUGE amount of help from Papa and Gia, we must've fed over 60 people. Did I mention this was after school at 3:30pm?!?! This was a voluntary after-school event and these students could've been anywhere, instead they showed up for me (and the food) and I want them to know how thankful I am. Also, a dedicated club of that size is a testament to the teachers and officers. Thanks for making the events under my presidency look like a game of chess. Keep up the good work!

I am proud to have hosted an event at my former high school and to have shared my passion with 60+ fellow Hawks. I can tell you firsthand that having a passion and doing what you love will positively effect your life. Hopefully, I was able to relay that message to the Italian Club and hopefully some, if only one, are inspired to pursue their passion as well.

Forza Hawks!
-Alberto

Wait!! Where are all the pictures?!? CLICK HERE to view the album from "A Taste of Italy".

*At the first pizza party, Nanna took one look at the dough I slaved over the night before, asked where I keep the flour, and a half hour later, without using a measuring cup, scale, or a mixer, she had a fresh batch of equally sized panuzzi ready to rise. Um, are you serious? Compared to hers, my batch wasn't even good enough to wipe the floor. I learn A LOT from her…she's the best.