Italian Heritage & Home Cooking: A Journey Through Culture and Cuisine
- Artful Italia
- Jun 12
- 11 min read
We first became aware of Roberto Pisano after he purchased several Italian hand crafted knives from us. Out of curiousity one of our staff clicked on his email link and started reading about his classes. We began to chat with him and get to know more about him. We loved learning about his family history, how they continued their traditions and how Roberto continues to honor his culture and their traditions today.
We thought hearing his story would be inspiring for you as well. If you are lucky enough to live in Seattle or the Greater Pacific Northwest area take one of his classes, the food and experience looks amazing!
1. Tell us about your Italian heritage and your home cooking courses, your chef experiences.
My maternal grandmother, (we called her “Ma”), was on a completely different level when it came to cooking. Ma had an uncanny skill for turning anything from the kitchen into a work of art that engaged all the physical senses. Her cooking was simply transcendent. She passed that organic ability on to my mother and between the two of them my palate was formed - - my expectations of taste and nuance of flavors that would otherwise be difficult to acquire. Recipes were neither necessary nor exchanged, everything existing instead by an inner sense of how food should be prepared and enjoyed. I took that sensibility with me when I moved out on my own and quickly discovered that if wanted to enjoy the flavors I had become accustomed to then I’d have to learn how to bring them about myself. And so, by trial and error and with my palate and sense of taste as a guide I’d deconstruct and reconstruct everything I prepared until the flavor was just right according to my senses, exactly as my mother and grandmother would have done. That said, though cooking became my daily passion it was not an initial career choice for me, instead spending the majority of my adult life as a commercial photographer producing images for high profile clients in architecture, interior design, slick magazines and the hotel and hospitality industries. But as time went on AI and other computer enhanced developments completely altered the professional landscape from one that was inherently artisanal to one of increased automation and industrial sameness. So it was time to move on to something else, something for which I had a natural aptitude but also something that was relatively free from “death by technology”, and thus my return to cooking. I knew I didn’t want to do restaurant work; though that industry has my highest respect I simply did not have the temperament or stamina to work in that frenzied world (I spent my college years working as a waiter in Boston’s largest and oldest Italian Restaurant, so I had a front seat view of what that life entails). Then I thought what better way to share the beauty and benefits of the cuisine I knew and loved so well than to teach others the basics of what is clearly one of the healthiest, most delicious and most beloved cuisines on the planet - - and so, my venture of classicitalianhomecooking.com was born. I now teach individuals or small groups in my kitchen or theirs, in a thoughtful and unhurried manner, the beauty and pleasure of Italian home cooking.
2. Where is your family from in Italy?
My four grandparents were all born in Italy, my paternal side from a small village in the Apennine Mountains of Campania east of Napoli, and my maternal side from Villa San Giovanni, Calabria. Going further back in time my surname can be traced to Pisa in Tuscany (thus Pisano) though to my knowledge no written records exist for this line of descent.
3. Were you raised speaking Italian in your family?
Both of my parents were raised in bi-lingual households but it was my mother who retained her fluency in Italian through adulthood. As a child I’d often communicate with my maternal grandmother in a mixture of English and Calabrian dialect, but have since lost that ability. But proud to say I’m studying formal Italian now as a prelude to my planned trips to Italy which will take place over the next several years.
4. Have you returned to Italy often?
I’m a little embarrassed to admit I haven’t returned . . . yet! Having grown up in a household where all my relatives were native Italians I was immersed in the culture since birth and didn’t feel the urgency ahead of other travel goals, specifically Africa and China. That being done I am now turning my attention to “the mother country” and am planning 2 or 3 trips per year to explore Italy “from top to toe" over the next several years beginning this Fall.
5. As you know, for us, supporting Italian artisans is important because throughout history they have influenced the world in design, style, technique and culture. In our world today artisans are struggling and especially in Italy, so we feel a strong desire to help promote their products throughout the world.
Why do you feel such a connection to your Italian heritage?
My belief is that our heritage and ethnicity defines who we are, and when that includes Italy the depth of identity is fundamental and far-reaching. Italy looms larger than life when compared to most nations in history, culture, the arts, food, fashion . . . the list is endless. To be associated with that lineage is a source of pride. I like to say that Italians excel at the art of “the daily esthetic”, which is to say that every aspect of life embraces passion and beauty. Also, my parents and grandparents were all fiercely proud of their heritage so it was only natural they passed it on to their children and grandchildren.
6. Why is it important for you to use Italian artisan products?
Italian design has always been known for combining beauty with function, esthetics with utility. I can cook a pot of soup in any number of pots, but when that pot is an artisanal hand-hammered creation made by a small family business in an Italian village it’s as if a slice of humanity has infused itself into the product. Large scale industrial products can be of acceptable quality, but they lack soul! For example, I have some ceramic cookware from Umbria that I use when cooking Pasta e Fagioli that have the tell-tale signs of the maker’s thumb imprinted in the clay - - that connects me to a living human, a fellow artisan, and in this case a direct link with my heritage. Looking around my home as I write this I see hand-hammered copper pans and clay cookware, ceramic dinnerware, artwork on the walls and beautiful cutlery from Fontani - - all gracing my surroundings with functional beauty. When I slice a tomato or cut an eggplant with a Fontani knife, I know it was forged by the hand of an artisan in Tuscany with whom I could sit and share a meal or glass of wine. That’s not something you feel with a factory production line.
7. How has your passion for Italian food influenced your life?
Food often defines a culture, and this is especially true for some that have infused that part of life into their identity. China, France and Mexico come to mind, but I think it can be successfully argued that the ultimate “food culture” is Italian!
Food and food preparation for Italians goes beyond simple refueling - - it’s a choreography in the kitchen and, as importantly, at the table surrounded by family and friends engaged in conversation and celebration. Simply said, my passion for Italian food is a byproduct of my passion for life.
8. What is your favorite Italian dish?
They’re all magnificent, and each a work of art. So I’ll have to answer based on a fundamental experience:
Spaghetti Aglio Olio e Alici. It’s honest, accessible, mind-bendingly delicious and a solid foundation for other recipes. And here’s my “back story”:
Whenever I was nearing home from the daily commute after my last class of the day I'd often swing by my grandmother's place to say hi. She'd never let me leave hungry, and being a college student that was a constant state of being. In the time it took her to bring a pot of water to a boil on the stove she'd whip up a quick sauce of olive oil, garlic and anchovies which melted into silky goodness. I was amazed at the speed of which such a delicious and satisfying dish could be made and with such simple ingredients and effort. This ever popular dish, Spaghetti Aglio Olio e Alici, is a staple in southern Italian and Italian-American households and has lately gained popularity worldwide among chefs. I love the way it lends itself as a base for simple embellishments, such as an addition of Zucchine or a few chopped "use 'em or loose 'em" Tomatoes. Pure Cucina Povera! I even use it as a foundation for my Linguine with Clam Sauce. A sprinkling of Parsley and dusting of Toasted Bread Crumbs (aka., "poor man's Parmesan”) and the result is, in a word - - - Squisita!
9. Are Sunday family dinners an important part of your family?
Growing up they were extremely important in my family, and I maintain that tradition to this day. Even when I lived alone from time to time I honored the tradition in spirit by preparing a sit-down, home-cooked meal every Sunday. I’d often invite my American friends to join me but that tradition was not commonly practiced in their households, let alone understood. I can’t speak for modern day Italians as I suspect that tradition may vary family to family, but suffice it to say that I take any “information” from online sources with a healthy dose of rational skepticism and a degree of caution.
10. What is your favorite part of Italian culture?
Between the visual arts, artisanal crafts, film, music, history, cuisine, literature, fashion and design . . . I’d have to say “all of the above”!
11. Online there seems to be a struggle between Italian Americans and Italians. Have you ever felt a bias towards you as an Italian American in Italian culture?
Again, I think there may be a discrepancy between popular perception as reported online and real world experience. The Italian-American stereotype as portrayed in gangster movies or plump Italian nonnas making Spaghetti and Meatballs for their sons all wearing tank-top T-shirts at the kitchen table while talking in a thickly accented “New Yawk Eyetalian” is not a world I ever experienced. If anything, and speaking strictly for myself, I feel more like an Italian born in America than an “Italian American”. And as regards any bias for my culture - - that came mostly from Americans of other ethnicities rather than from native Italians with whom a shared connection and camaraderie was felt.
With respect to food, however, it’s widely perceived that Italian chefs living in Italy frequently take a dim view of how their American counterparts have interpreted and in many ways re-invented the cuisine from the homeland. Their criticisms are often harsh and inflexible, citing that anything less than a religious adherence to the original recipes (as if there were such a thing) constitutes a culinary heresy. New World favorites such as Spaghetti and Meatballs and Chicken alla Parmigiana are virtually unheard of (so they say), let alone prepared in home kitchens there - - yet you’ll find clear origins of Spaghetti with Meatballs, albeit tinier ones, in Abruzzo and Campania. Chicken alla Parmigiana, too, has its inspired counterpart in the adapted form of Cotoletta alla Bolognese. How quickly they forget that Italian cuisine on the mother peninsula (and in Sicily and Sardinia, as well) is hardly a uniform expression of the culture, with each region having its own traditions and specialties - - many of which are foreign to Italians in other regions within the same country! I prefer to drop the arbitrary construct of political borders and instead consider the "Italian Diaspora" as a varied and dynamic entity within itself. Perhaps it is more accurate to consider Italian-American as simply another region within the culinary universe that is, ultimately, Italian! After all, many of the defining elements of Italian-American cooking have more in common with some areas in southern Italy (the source of many of the immigrants who found their way to our shores) than, say, Naples or Calabria share with Milan or Venice. That said, what is endemic to all Italian regional cuisines is a reliance upon fresh ingredients, intense flavors, and a preparation that is passionate and loving. It has finesse without pretense. It is genuine, it is honest, it keeps you wanting more - - it is Italian regardless of which side of the Atlantic it was prepared on.
12. Where would you recommend people visit in Italy and why?
That would depend on one’s personal interests, of course . . . but I think no trip to Italy can offer a better introduction to the culture and essence that is Italy than a visit to Rome and Florence for obvious historical and cultural reasons. And it doesn’t hurt that both are incredibly beautiful, as well. In addition to that I think a visit to less celebrated areas in the Italian countryside would bring a deeper understanding and appreciation for the Italian character, say a fishing village in Calabria or perhaps an isolated community high in the Apennines of Abruzzo. Either way I would avoid luxury resorts and other venues that homogenize any cultural experience.
13. How can people find you online and register for your courses, or arrange for your chef services?
I offer two types of cooking courses . . . my Private Cooking Tutorials feature a hands-on approach where students are actively involved in the cooking process rather than merely observing in a classroom setting. The lessons take place in my home kitchen or theirs and are customized and tailored to the student's interests and skill level while demonstrating techniques and practices essential to the preparation of classic Italian cuisine. Every course begins with an overview of the Italian pantry, basic cooking and knife skills, a summary of cookware and its best uses, and is then followed by the preparation of an authentic Italian dish from scratch utilizing these concepts and skills.
I also offer Interactive Tutorial Dinner Parties, where I create the type of home cooking environment in the client’s home that I grew up with in my Italian family during festive celebrations. This is not a catering style dinner party, but rather one where the clients and any number of their guests gather to learn while cooking and dining together. I provide guidance throughout the entire process, including many of the topics covered in my Private Tutorials such as basic kitchen and knife skills, pantry and cookware recommendations, and the like - - all while planning and preparing a diverse menu with and for the client and their guests, including the traditional appetizer course, primo and secondo courses, side dishes and finishing with dessert.
My services and contact information are on my website Classic Italian Home Cooking at (www.classicitalianhomecooking.com). I also encourage people to feel free to call (the number is listed on the website) as nothing beats voice to voice communication in real time for meaningful conversation.
Finally, as a parting note I’d like to thank the team at Coltelleria Fontani and Artful Italia for this opportunity to share ideas and experiences here, and to further the appreciation of Italian life, culture and artisanal craft.
If you enjoyed learning about Roberto's Italian heritage and home cooking take a minute and learn more about how to choose the best kitchen knives for your kitchen, these are the knives that Roberto uses and how we met.
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