I acquired a taste for good Italian food at a young age. Living next door to a three generation Italian family introduced us to unsurpassed cuisine. Straight off the boat, Grandma’s ravioli was made from scratch. The dough was light and creamy, the filling laced with ricotta and the fresh homemade sauce was one that had simmered for days. At Christmas we joined them for course after course of antipasto, spaghetti and endless desserts including fresh cannoli, spumoni, tortoni and a huge platter of homemade mouthwatering Italian cookies.

Many years passed until I happened to meet a young Italian with an organic food company. His mission was to network with other organic producers to preserve the tradition of artisan organic food. In my later life, Italian food was mostly pizza, an occasional spinach lasagna and fettucini alfredo happily topped with asparagus. But my newly acquainted Italian friend confirmed what I feared to be true. Italians do not eat Alfredo. Pasta in creme sauce is a dish for invalids that No real Italian would ever touch.