Paisanos and Pioneers: Our Family Cookbook

Jack: On my father's side, the Ciaccia family traces its origins to the Puglia region, specifically from small towns nestled inside the heel of Italy's boot. These areas near the Mediterranean seashore are characterized by a hot and arid climate that significantly shapes the local cuisine. Abundant regionally sourced produce, meats, and fish contribute to the unique flavors of the dishes.Contrastingly, my mother's lineage leads back to the Messina region of Sicily, known for its distinctive cuisine influenced by various conquerors throughout the island's history.This cookbook, featuring many of our family's time-honored recipes, is a humble effort to keep our inherited Italian and Sicilian culture vibrant. Inside, you'll discover a selection of recipes not commonly found on the menus of Italian restaurants.Mary: Influenced by my mother, who learned from her mother, my grandmother, who spent most of her life as a cook on cattle ranches and logging camps, imparted valuable lessons to me. Through them, I gained the ability to cook and bake at a very early age.In the nurturing environment of my home and 4-H Club, my mom served as my cooking instructor and a patient guide, always willing to teach me anything I wanted to know about the culinary arts. After marrying my husband, Jack, I expanded my culinary horizons with the traditional Italian recipes graciously shared by my mother-in-law, Grace. Read more