Welcome to Nonna's College of Knowledge! Check out our special end-of-summer preserving pepper lesson with Nonna Elia Tamburri and her son-in-law & CEO of AltaSea, Tim McOsker. Watch & learn how to preserve your peppers for the year & to hear Tim and Nonna talk about life in San Pedro and Elia's hometown of Tocco, near the province of Pescara in Abruzzo. Regional Highlight on Abruzzo: filled with wonderful traditions and home to mountains and sea, Abruzzo has it all! From truffles in the mountains & wonderful seafood, often paired with spaghetti alla chitarra on the coast, Abruzzo is a region da vedere (to see!) Thanks to Tim & Elia for sharing your traditions! Thanks to Sujan Creative for filming & editing https://sujancreative.com/

Breakfast, Lunch, Dinner & Dessert - Colazione, Pranzo, Cena & Dolce Learn some basic vocabulary related to mealtime with Carmela, former Italian teacher and San Pedro local! Perfect for kids, or to practice along with the family on a basic level. Cosa Mangiamo? What do we eat? Find out & share more words/vocab you would like to learn! #LittleItalyofLA #ItalianLanguage Thanks to Sujan Creative for filming!

Learn how you can preserve your summer tomato harvest at home with Little Italy of LA board member, Carmela. Carmela shows her Italian tradition of jarring tomatoes in three different ways: Pomodoro a Pezzi (Diced Tomatoes), Pomodori Pelati (Whole Peeled Tomatoes) and Sugo di Pomodoro (Tomato Sauce). Recipes below! ***Note that you must always sanitize your jars by boiling them or running them through the dishwasher prior to jarring! Pomodoro a Pezzi: 1. Clean and cut tomatoes into small pieces, or diced. 2. Put 3-4 fresh, cleaned basil leaves at the bottom of the jar and add a little salt. 3. Fill up jar to the top with tomatoes 4. Seal well and place in a pot of water to boil. 5. Boil until jar is completely sealed (about 45-55 min). 6. Store and enjoy all year! Pomodori Pelati 1. Cut a slight X in the tomato and place in a pot of boiling water for no more than a minute. 2. Take the tomatoes out of the boiling water with a slotted spoon and plunge them in cold water. Skins will come off perfectly! 3. Put 3-4 fresh, cleaned basil leaves at the bottom of the jar and add a little salt. 4. Fill up jar to the top with tomatoes 5. Seal well and place in a pot of water to boil. 6. Boil until jar is completely sealed (about 45-55 min). 7. Store and enjoy all year! Sugo di Pomodoro (Tomato Sauce) 1. Cut a slight X in the tomato and place in a pot of boiling water for no more than a minute. 2. Take the tomatoes out of the boiling water with a slotted spoon and plunge them in cold water. Peel the tomatoes -- skins will come off perfectly! 3. Put the tomatoes in a food mill or food processor. OR chop by hand for a chunkier sauce. 4. Simmer the tomatoes until thickened to your liking in a pot. 5. Transfer the sauce to the jars, which should have 3-4 fresh, cleaned basil leaves at the bottom & add a little salt. 6. Seal well and place in a pot of water to boil until jar is completely sealed about (45-55 min). 7. Store and enjoy all year! Check out the Little Italy of Los Angeles Association https://www.lilaa.org/ Thanks to Sujan Creative for filming and editing.

Learn how Italians do introductions and salutations with Little Italy of LA board member, Carmela. Practice the basics & stay tuned for more culture and language videos. The Little Italy of LA Association is a 501c3 public benefit corporation dedicated to promoting Italian culture, stories and the creation of a Little Italy district in Los Angeles. Check out our channel for other virtual content or our website to learn more about how you can get involved https://www.lilaa.org/

Learn a few simple summer recipes with Little Italy of LA board member, Carmela. She makes bruschette (pane al pomodoro), caprese salad and fusilli al limone. Check out the Little Italy of Los Angeles Association https://www.lilaa.org/ Thanks to Sujan Creative for filming and editing.