Monthly “Cucina Con” demonstrations invite guests to learn new recipes, eat, and celebrate Italian culture.
BUFFALO, N.Y. — At the Centro Culturale Italiano di Buffalo, the kitchen in the basement isn’t just where food is made. It’s where culture is shared.
“I think it goes without saying that cooking and food is central to Italian culture,” said Board Member Paola Giacobbe Kersch.
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“Italians wake up in the morning and think about what they’re going to have for lunch, and then at lunchtime, they’re probably planning their dinner. So when you are among Italians you’re usually swapping recipes, talking about what you made the night before, so this really gives you an opportunity to share that with everybody.”
That spirit of sharing is what inspired Cucina Con, Italian for “Cooking With.” Each month, a new home chef leads a cooking demonstration inside the Centro’s kitchen on Delaware Avenue.
“In November it will be Cucina Con Paola, which will be me,” Kersch said. “But then my brother will be doing it in December. There’s a new person every month.”
Guests follow along as the meal comes together, enjoy a full dinner at the Centro, and take home copies of the recipes.
“They get to see how it’s made, they get to sample the meal, and then they get to go home with a copy of the recipe,” Kersch said.
For her upcoming class, Paola’s preparing a three-course menu that celebrates Italian Heritage Month, including a tre colore crostini appetizer that includes the three colors of the Italian flag with white goat cheese, green petso, and red peppers.
Her main course will feature one of her mother’s recipes, sausage-stuffed peppers (full recipe below).
“It’s a base with onions, celery, a little bit of the peppers, and then sausage. After you cook that, you mix it with breadcrums and cheese,” she explained. “A little olive oil on top, and it goes in the oven.”
For dessert, something sweet and traditional.
“Then for dessert, pizzelle with Nutella, because that’s a favorite in my family,” she added.
Paola’s own parents founded the Centro. The mission started with language classes and has grown into a full cultural hub at the corner of Delaware and Hertel in North Buffalo with a museum and cafe.
“The Centro was actually founded in 2010 by Dr. and Renata Giacobbe. Their whole mission was to share our culture and through language initally and then it developed and grew over the years,” said Executive Director Lianna Tatman.
Cucina Con events are open to everyone, no Italian heritage or membership required.
“They can sign up on our website, CCIBuffalo.org,” Tatman said. “It’s $35 for members, $50 for nonmembers, and the money supports our mission here in Western New York.”
The next two Cucina Con demonstrations are set for November 5 and November 19.
Paola’s Stuffed Peppers:
3 bell peppers, halved and stems removed (reserve trimmings to chop)½ cup onions, diced½ cup celery, diced½ cup chopped pepper pieces (from stems)Olive oil1 lb ground Italian sausage1 tsp salt1 tsp black pepper1 tbsp tomato sauce (just enough for color)½ cup plain breadcrumbs½ cup grated Pecorino Romano1 tbsp capers
Preheat oven to 350°F.Slice bell peppers in half lengthwise. Remove stems and trim usable pepper pieces to chop and add to filling.In a skillet lightly coated with olive oil, sauté the onions, celery, and chopped pepper pieces until softened.Add the ground Italian sausage to the pan, stirring to combine.When the meat begins to brown, season with salt and black pepper, then stir in the tomato sauce and another small drizzle of olive oil.Remove from heat and combine the mixture with the breadcrumbs and Pecorino Romano in a mixing bowl.Stir until evenly incorporated, then fold in the capers.Spoon the filling into the pepper halves.Arrange peppers in a baking dish, drizzle lightly with olive oil, and bake uncovered for 30 minutes.
Dining and Cooking