10/11/2026
Returning from Italy, I could not help thinking about how much of my childhood had been traveling with me all along.
There was something so familiar in the pride people took in their food, the way they spoke about their hometowns, and the certainty that their family’s way was the right way. It made me smile. I grew up with that same certainty.
In Italy, traditions change from region to region, village to village, and sometimes from one kitchen to the next. Here in America, our Italian families have their own differences, too. Depending on where our grandparents came from and where they settled, we grew up with different recipes, different expressions, and
very strong opinions about how things should be done.
Ask a few Italian Americans how to make sauce, and you’ll understand exactly what I mean. Somewhere in the conversation, someone will say,
“Well, that’s how my grandmother made it.”
And to us, that means something.
We are molded by our grandparents, who were molded by theirs.
When our families came to America, their traditions came with them. Some changed with the ingredients they could find and the lives they were building. Others stayed remarkably close to what they had known. Those kitchens became the kitchens we grew up in, and those flavors became our understanding of home.
Spending this time in Italy helped me recognize how deeply those connections still live in me. The roots are strong. So is pride, the love of family, and the desire to keep our heritage close.
Now I think about my seven grandsons and my place in that long family story.
When I share the flavors of my ancestors with them, I want to share the people behind those flavors, too. I want them to know whose recipe we’re making, why a certain dish matters, and how something so simple can hold so much history.
I hope they remember, like I do, the smell of something cooking when they walk through my door. I hope they remember being welcome in my kitchen, tasting along the way, and hearing stories about people they may never have had the chance to meet.
And someday, when they’re cooking for someone they love, I hope they say,
“This is how my grandma made it.”
They will have their own tastes and their own ways. They may even insist their version is the best. That would be a very familiar family trait.
But I hope there will always be a little of our family’s past in what they bring to the table.
I went to Italy to explore, taste, and learn. I returned with a deeper appreciation for what my family had already given me—and how much it means to pass it on.
Here is a classic recipe to share with little hands.
Italian Meatballs
Makes: About 20 small meatballs
Time: About 45 minutes
1 pound ground beef, or ½ pound each ground beef and ground pork
½ cup plain breadcrumbs
⅓ cup milk
1 large egg
½ cup finely grated Parmesan or Pecorino Romano
2 tablespoons finely chopped fresh parsley
1 small garlic clove, finely minced
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, for cooking
Let’s make polpette!
Soften the breadcrumbs — Kids
Put the breadcrumbs and milk in a large bowl. Let them sit for 5 minutes.
Mix gently — Kids with an adult
Crack the egg into a small bowl and check for shells. Add it to the breadcrumb mixture. Add the cheese, parsley, garlic, salt, and pepper. Add the meat and mix gently with clean hands until everything is just combined. Try not to mix too much.
Roll the meatballs — Kids
Wet your hands a little. Roll the mixture into 1½-inch balls. Place the meatballs on a tray. Try to make them about the same size so they cook evenly.
Brown the meatballs — Adult
An adult should heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches for 5–7 minutes, turning them gently. They will finish cooking in the sauce.
Simmer in the sauce — Adult
An adult should add the tomato sauce to the skillet. Bring it to a gentle simmer, cover the skillet, and cook for 15–20 minutes. Turn the meatballs gently from time to time. Check that the centers reach 160°F with an instant-read thermometer.
Serve the polpette with the sauce, crusty bread, and vegetables, or with your favorite pasta.
REMEMBER: Wash your hands before cooking and after handling raw meat. Do not taste the uncooked mixture. An adult should handle knives and the stove and check that the meatballs are fully cooked.
The Pasta Lady’s tip: Gentle hands make tender polpette. Roll the meatballs lightly—do not squeeze them.
With love from my kitchen,
Launa
The Pasta Lady
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