The Magical Melodies of the Mandolinista

Egidio "Jimmy" Faiella was born and raised in Aliquippa, Pennsylvania in the United States of America. This American-Italian mandolinista only knows of Old World Italy through his childhood memories of visiting his grandparents.  Although he's never been to Italy, he vividly remembers beautiful Italian melodies from his childhood days... when he was a little boy, he actually thought everyone's grandpa played the mandolin!  Young Egidio was captured by the beautiful sounds of the mandolin and fell deeply in love with the music he heard because music was surely in his blood!

Like many children and grandchildren of Italian decent, Egidio was born and raised on American culture and music.  Egidio makes it clear, "I've literally recorded and produced many different styles of music throughout my life and I can honestly say that NOTHING remotely compares to the feelings I experience when I play my mandolin... I close my eyes and feel like a little boy again all over again... It's the GREATEST feeling!"

Join Jimmy (Edigio) at Nonni's as he strolls from table to table playing the hauntingly mandoline.  The elegant atmosphere, the outstanding Italian cuisine, and this wonderful mandolinista are a fantastic combination.

Pumpkin Cream Soup from a Gorgeous Gourd

If it's autumn, it's time for pumpkin!  And our pumpkin cream soup says it loud and clear.  Although not a “traditional” Italian dish, our guests enjoy our homemade soups quite a bit. Topping this hot soup with a dollop of freshly whipped cream is a terrific accent.

Ingredients

24 oz canned pumpkin (substitute 8 cups of fresh cooked pumpkin when possible)

½ quart butter milk

2 cups whipping cream

1 cup 2% milk

1 cup chopped onions

1/8 cup chopped garlic

2 1/2 oz sweet Sherry

Salt to taste

Pinch of finely ground black pepper

2 tsp of cinnamon

1 tsp of cyan pepper

½ stick of salted butter

2 Tbs of cooking oil

1 cup heavy whipping cream

Tools

Food processor or blender

In a medium sauce pan place the butter and oil on medium heat.  Wait until the butter melts and add onions, garlic and black pepper.  Sauté until the onions are translucent.  Add liquor to onions and garlic on low heat.  Stir to combine.

In a large sauce pan add the pumpkin, cinnamon, cyan pepper and buttermilk on medium heat.  Stir to combine.  Once the onion mixture reduces, add 1 cup of cream and ½ cup milk. Stir to combine and cook on lowest setting.  Add the rest of the milk and cream to the pumpkin mixture.  Stir to combine.  Add the onion mixture to the pumpkin mixture.  Stir to combine.  Add salt to taste.  Bring to a simmer.

Add soup to food processor or blender 2-3 cups at a time.  Blend until smooth and creamy.  Move blended soup to holding bowl until all the remaining mixture has been blended.  Return blended soup to large sauce pan.  Bring to simmer and cook for 5 more minutes. The soup should be creamy and rich, but not too thick. 

Whip cream to thick peaks. Serve the soup hot and add a tsp. of whipped cream to the center of each bowl just prior to serving.  Serve quickly to avoid having the whipped cream melt. Serves 4-6.

Note:  If fresh pumpkin is used, you may have to reduce the amount of cream and Buttermilk.  This will depend on how much water content the fresh pumpkin has.

 (Our recipe was also published in Views and Voices in 2012.)