Everyone has a story to tell. And mine centers around God, family, and the kitchen. It’s one of eclectic influences and unorthodox ingredients. It’s a lifetime of cooking that I think you may find interesting.
My parents immigrated to Venezuela after WWII from Gallo Matese Italy with four children, Antonia, Giuseppe, Rosa, and Antonio. They settled in the city of Valencia about two hours south of Caracas. In 1957 I was born by the name of Itala Giovanna Maria Delli-Carpini. My memories of Venezuela are of the chicken coup behind our house where my mother taught me at an early age to use all resources. We also had beautiful tropical fruits in our yard like papayas, mangos, and bananas. I learned to make many Latin-American dishes like empanadas, arepas, and ayacas. Not only did I learn to use local foods from many cultures, but I thought it was very normal to have two languages being spoken in the household as my parents spoke Italian and my siblings and I spoke Spanish. No matter what language was spoken family and friends were always gathered around good food.
At the age of 8 my mother took me back to Italy to meet my grandparents since I was the only sibling not born there. We stayed for two years in the small cozy town of Gallo Matese on a high plateau in the mountains. We would cook home grown foods in a brick wall oven and wash our clothes by hand in the stream. There were no cars. One taxi would take us down to Naples for necessities or doctor appointments. We shopped and bartered for the food items we couldn’t grow ourselves. On Sundays the entire little town gathered at the one church in the middle of town for Mass and then went home to their families for the big afternoon meal.
I recently went back with my husband, Mike, and the town has not changed much. They still make their own wine, bake their own breads, and grow their own herbs. They do, however, have more modern amenities including a small mom & pop market with some of my favorite Italian home-made pastries.
When I was 13 years old my parents decided to move to Cincinnati, Ohio. My grandfather worked here and my uncle, Giovanni, (whom I am named after) died fighting for America in WWII. Speaking Italian and Spanish we came to America and my first words spoken in the airport were “Hot Dog y Coca Cola.” That is the last time you will see those words in this book.
We came in the winter of 1970, and what a shock it was. Leaving all my brothers, sisters, and friends and trying to fit in as a teenager was difficult. I was amazed at all the junk food and all the choices we had in the grocery stores. I didn’t like being different than everyone else, but I have grown to appreciate my heritage and tri-lingual abilities. I have also learned to stay away from that American junk food, and cook with fresh, healthy foods. My parents had to work and I was alone cooking dinner after school every day. But one tradition always remained. After Sunday Mass the family all gathered for the afternoon meal and sat around the dining table all day. They tell me God has blessed me with a bit of a creative flair and I guess that is why I love to experiment while cooking.
Writing this book was most difficult because it forced me to write down and measure ingredients. I have always just added a little of this and a little of that until it tasted right. You will find some of my favorite dishes in the book including a variety of recipes conjured up from my Latin American, Italian, and American heritage.
My cooking experience has been able to grow tremendously in my years as the chef at St. Peter in Chains Cathedral in Cincinnati. The priests and bishops love different creations and encourage variety. I have enjoyed using my God-given talents to please those who do God’s work, and so for me it is truly Holy Chow!
I hope you enjoy this cookbook as much as I have enjoyed creating the variety of recipes you will find. My hope is that you can enjoy little snacks as well as big Sunday meals with friends and family in the spirit of love God desires. Mangia! Mangia!
God Bless! Dios te Bendiga! Il Dio Benedici!
Dedication Section
It has been a joy and pleasure to cook for so many friends and guests over the years. One I am particularly indebted to is Deacon David Klingshirn who introduced me to Father Bramlage when the Cathedral needed a new chef. I have been so fortunate to work in the heavenly confines of St. Peter in Chains Cathedral. I dedicate this book to all the resident priests, the deacon, Archbishop Pilarczyk, and Archbishop Schnurr for their dedication to their faith and the people they serve everyday with purity of heart. I am so proud to be a part of the staff. Everyday that I come to prepare meals, I feel very happy and filled with peace listening to Mass on the intercom while creating meals in the tranquility of the cathedral kitchen.
This book includes many favorites of our Pastor Father Jim Bramlage, Father Tom Snodgrass, Father Ray Larger, Father Kyle Schnippel, and so many of the guests we have served over the years since I have been at the Cathedral. I cannot imagine a more dedicated servant to the cathedral, his faith, and the faithful he serves than Father Jim, who, by the way, is a master baker as well. Father Tom with his dedication to others and tranquil spirit has truly become a friend, and is second to none in flower arrangements and table scapes. Father Ray is a sincerely pleasant individual who adds a touch of class and appreciates a healthy meal and gourmet cooking. Father Kyle who is young enough to be my son brings fun and excitement to any gathering. And Deacon David who lives his faith, and appreciates the good in every person, brings his rich experiences of life which have made him a connoisseur of all foods and wines.
Fr. Jim Bramlage Fr. Tom Snodgrass Fr. Ray Larger Fr. Kyle Schnippel
To my husband Mike who is my hero and my soul mate, and my three sons, Anthony, Sean, and Alex – I love you more than life itself!
This book contains some of my favorite meals Giovanna has prepared for me and our treasured guests at the Cathedral. May God grant all readers a heart of gratitude.
This book has been blessed since its beginnings. I truly believe you will find comfort in serving others with these recipes as Joanne finds joy in serving us.
Forward
Some people cook just because they need something to eat. Some people cook because it is a way of making a living. Joanne cooks because she loves to cook. She loves to create new dishes or add a new touch to an old dish.
Joanne’s cooking has spanned three continents. She was born and learned to cook in Venezuela where, as a teenager, she prepared the evening meal for her working parents. She learned to love Italian foods when she spent two years in Italy with her grandparents, and, since marrying, she has lived in Cincinnati where she cooked for her husband Mike, and three sons, Anthony, Sean and Alex. Now that her sons are grown, Joanne cooks for anyone who needs her services. She caters for crowds at receptions and benefits and for private parties.
Fortunately she was recommended to me when the cathedral rectory needed a cook. She was an immediate hit with the four priests in residence here and now, almost three years later. We wonder what we would do without her.
Whether it is just the evening meal for two of us, or a dinner for twenty or more with the archbishop, Joanne takes great delight in preparing and serving the dinner and it is always a delicious and beautifully prepared meal. The humming of tunes that always emanate along with the wonderful aroma from the kitchen is just one indication that she enjoys her work.
I hope that you find in these recipes not only good food, but some of the joy in cooking that characterizes Joanne’s cooking.
Father James A. Bramlage
Pastor, St. Peter in Chains Cathedral
Cincinnati, Ohio
How difficult is that dish to prepare?
If the dish is so easy my husband could make it, look for this symbol meaning just one “Our Father” before preparation is enough for success.
If the dish is of medium difficulty look for this symbol meaning just one decade of the rosary would be nice to insure success.
If the dish is pretty difficult you may want to say a whole rosary before preparation.