Weekly Planet - January 2004

Hungry Minds
In this Italian class, students eat, drink and talk Italian

BY SARA KENNEDY

Before  I  see  Roberto  Alvarez,  I hear his quiet, careful voice. Though he is obscured by  towering  shelves  burdened  with fancy culinary  delights, I walk toward the sound. I  pass  fragrant loaves tucked beneath the front    counter,    beyond   heavy   shelves burdened  with  wine,  away  from  the  big pans   of   hot   lasagna   and   the   cooler sporting  dozens  of  fresh  cheeses. There in  a  nearly  hidden  dining  room, Roberto Alvarez  is  facing  a  small group of people and  slowly enunciating an Italian phrase -- "KOE-may    see   KYA-ma?"   The people repeat   it  back  to  him.   "KOE-may  see KYA-ma.      " What     is    your     name?
Tampa's   Castellano    &    Pizzo    Italian Gourmet  Foods  isn't just a restaurant and deli tonight.  It's doubling as a classroom -- an  especially  sensual  one. The students echoing  Alvarez  and  taking  notes pause from  time  to  time  to  sip  wine and snarf steamy  mouthfuls  of  pasta  from  the hot buffet table nearby.
One   huge  pan  on  the  buffet  cradles  a nearly  perfect  version  of "pasta fantasia." That's rigatoni bathed in creamy sauce and dotted  with  fresh tomato, verdant broccoli crowns   and   fat   coins   of    bracciole -- sausage,   pine   nuts,   raisins,  ham  and Romano  cheese.   Beside  it  is  a  frosty, chilled  bowl  of  crisp  Caesar salad, fresh pats  of  butter  and a basket of handmade Italian bread.
When  the students arrive, they are able to help   themselves  to  dinner,  heaping  big spoonfuls onto paper plates. They sit at tables     with     cheery,    green-and-white checked      tablecloths,     an      imitation grapevine   above  sporting  plastic  grapes and   fake  hydrangea  blossoms.   Behind them,  the  deli's  regular  customers come and  go, hauling take-out bags bulging with lasagna and rice pudding.
Italian   music   wafts   from  a  CD  player. Some  of  the  students buy bottles of wine from  the  deli's collection, while others sip tea  or  soda.   Halfway  through the class, a waiter quietly makes his way among the tables,  passing  out  tiny  cups of fuchsia-colored, raspberry gelati.
Such a civilized way to learn.
"I wanted to learn Italian, and it's a fun way to  do  it," explained Dr. Raphael Martinez, 30,  a  Brandon  pulmonary  physician who was   among  the students.   "It's easier to learn   phrases,   it's  less  tedious  than  a regular  class. It's more fun. And, you don't have to cook."
Another  student, who plans to visit Italy in the  future,  said  that she wants to be able to  converse  with  the  natives:  "It's  not a college   environment.   There   aren't   any grades, it's convenient, and a non-stressful environment, plus you get dinner."
She  said  she  would  like  to learn how to order   food   in   Italian,  a subject  Alvarez routinely  addresses  on  this day, the third weekly   session   of   a  five-week  course costing $175 per person. By the end of the very  first  one-hour session, the class had already  learned  useful  phrases for dining, like    "il vino e buono"   (the wine is good);

what   the  word  "prego"  means  (please, excuse   me);   and   how   to   pronounce "gnocchi"    (NYACKI),    the    word   that denotes an Italian dumpling.
Alvarez    also   recommends   easy-learn language    books    and   provides   audio lessons    on    his   website.   When   his students  feel ready to chat, they just call him up and yak in their new language.
He   is   happy   to   accommodate  them. "Italian  is  so  rich -- everything about it is fun,"  he  said. "I want to see them learn."
A  similar  class,  but  earlier  in  the day, meets  Saturday  mornings in Clearwater. The     Italian    word    for    breakfast    is "colazione,"   and   the   group   munches pastries  and  downs coffee while learning Italian   at   Panera   Bakery   at   Feather Sound, 2285 Ulmerton Road.
At   one   time,   Alvarez   was   a   sports broadcaster, but he quit his full-time job at WTOG-Ch. 44   to   pursue   his  passion: teaching  the  lilting  Italian  language and the history of his ancestors.
"It's   a   one-man   crusade  to  keep  our heritage  alive,"  he  explained after class. "This  was  something  I always wanted to do. I thought, 'If I put my heart and energy into it, I know there is an interest in it."
He  is  a  private  instructor,  not  affiliated with  any college or university. He attracts students  with convenient class hours and locations,   a   low-key  approach  and  an emphasis on personal attention. Currently,   he   teaches   five  classes  in various  parts  of  the  Bay area, including Palm Harbor, Largo, St. Pete and Tampa. The   next   series   of   classes  starts  in March.
The  class  at  Castellano  &  Pizzo is his largest,    maybe    partly    because   the students  appreciate  the  excellent  meal and uniquely convivial atmosphere. Alvarez  tacks an extra $25 onto the $150 regular   cost  of  classes  to  pay  for  the buffet.
Paul  Castellano,  who represents the fifth generation  of  his  family  to  operate  the business  in  Tampa and Ybor City, hopes Alvarez'   efforts  will  provide  his  already highly  successful  enterprise  with  a new dimension.  The  South  Tampa restaurant and    deli   specializes   in   fine   grocery products  from Italy, hot and cold take-out dishes,  baked  goods  and  breads,  cold cuts,    cheeses    and   wines,   imported gourmet  items  like  high-quality vinegars and  olive  oils.  It  also  houses a popular catering service.
"Most  of  the  students  are  customers," Castellano  said after the class had left. "I thought it was a neat thing. They come to our  café,  they  try  our food, they learn a little  Italian.  It started a little slow, but all of a sudden, everybody jumped on it."

Food     critic     Sara     Kennedy    dines anonymously  and the Planet pays for her meals.  Contact her at 813-248-8888, ext. 116, or sara.kennedy@weeklyplanet.com. Restaurants   chosen  for  review  are  not related to advertising.

Tierra Verde News - February 2004

Italy’s Cappuccino-no

Italy  is  the land of the outdoor cafe where Italians  love  their  “caffe” almost as much as  they  love  their  mammas.   The deep, rich,  and  black  espresso  is  the drink of choice  especially if Italians are lingering in a  cafe  after  11am.  “Italians won’t drink a cappuccino        after       11am”        says Conversational   Italian  instructor  Roberto Alvarez.    “Like   wearing   short  pants,  a cappuccino  after 11am is giveaway you’re a  tourist,  especially an American tourist”. Professore    Roberto   should   know,   he travels  to Italy  every year and while there, like  all  Italians he spends a lot of his time in   cafes  drinking  espresso.   “The Italian reasoning    does    make    sense.    They consider  a cappuccino  too heavy on your stomach, much  of  that has to do with the milk that is added to an espresso to make cappuccino.    You   have   to  realize  that Italians  eat  lunch  around  at  two  in  the afternoon    so     they    believe    drinking cappuccino    after    11am    dilutes   their appetite  and  they  want  no  part  of that”. What  about  a  cappuccino  after  lunch or dinner?   “Mai,  never”  Professore Roberto says, “Again when you have a stomach full of food the last thing Italians want to add is a  heavy cappuccino.  They would drink an espresso   or  a  “digestivo”  to  help  them digest their food”.
Professore   Roberto  began  teaching  the customs   and   language   of  Italy  in  his Beginners Conversational Italian classes in the Tampa Bay area in March of 2003. His trips   to   Italy   began   long  ago.   “I first stepped  onto  Italian  soil  in 1978. Having been  raised  by an immigrant mother from Naples  being  in Italy was an extension of

my    upbringing.      While    I   was   very comfortable with the country, its customs, and  its  people  still  there  was  much to learn,  but  I  did know about the unwritten cappuccino   rule”.     While   learning  the language is the centerpiece of his fun and stress  free  classes  Professore  Roberto does  provide his students with a thorough understanding  of the customs and culture of  “Il bel Paese”.   “It’s  all  about  comfort and  I  want  my students to be extremely comfortable   with   being    in   a   foreign country.   With  comfort  comes  joy and I want them to enjoy Italy as much as I do”.
Professore   Roberto  invites  everyone  to enjoy   the   fun  and   learning.   Whether you’re  planning a trip to Italy or interested in  learning  more about Italian culture and customs    he   guarantees   you’ll   enjoy yourself.   New    classes    in   Beginners Conversational  Italian or “ The Five weeks of  Fun”  as  Roberto  describes  his  time with   you  begin  in  March  and  again  in April.    You    can    choose  among   five locations  St. Petersburg, Feather Sound, Largo,  Palm Harbor,  and Tampa. The St. Petersburg  class  will  meet on Thursday evenings   at   the  Panera  Bread  on  4th Street North, March 4th  through  April 1st from    7-8pm.     The    Tampa   class   at Castellano  and  Pizzo  Italian  Deli which combines   “Eating   Italian  and  Learning Italian”  includes  dinner  with every class. Private    lessons    are    also    available. Enrollment in the “The Five weeks of Fun” is  limited  and pre-registration is required. Contact Roberto at 727.866.6892 and visit his website at www.learnitalian.us

Harbour Island News - March 2004

Pizza, that’s Amore

Conversational  Italian Instructor Professore Roberto delightfully pats his stomach when he says, “I had pizza nearly everyday when I  spent a month in Naples but I must admit
I  couldn’t  finish  the  meter”.  Pizza by the meter,  or  “pizza  a  metro” is the signature serving  at  the self-proclaimed “L’Universita di Pizza” the Ristorante da Gigino. Located in  the  town  of  Vico  Equense  outside  of Naples  but  closer to Sorrento the “pizza a metro”  is  exactly  that, a pizza that is one meter  in length and about one-half meter in width.   “The menu says one meter of pizza will  serve  five  people,  trust  me that’s five hungry   people”.  Professore  Roberto  also says  the  chefs  will if  you like, quarter the pizza  and  place different toppings on each quarter.   “There  are  37  different pizzas on the    menu    with   toppings  ranging   from “cozze” (mussels) to “pancetta”(bacon).  By the  way  I  was only kidding about trying to eat  a whole meter” he laughingly says, “but that  day if it was my favorite “la margherita” it might have happened”.
While    the   Etruscans  and   the   ancient Romans  laid  the  foundation,  pizza as we know  it  took  shape  in  Naples in the 18th century.    La Margherita,  which  is  topped with  fresh  tomatoes,  fresh basil, and fresh mozzarella,   was  created  and  named  for Margaret  of Savoy the wife of Umberto I the king  of  Italy.   “Some may argue but in my opinion  Naples  is  the  city  for  pizza.  It’s unlike  what  we eat here because the crust is  very thin and slightly soggy in the center while  the crust on the outer rim is firm. The pizzas  are   also  cooked  in  wood-burning ovens  that  are  over  800 degrees so when you  order a pizza, it comes to your plate in a  couple  of  minutes”. Professore Roberto also  attests  to  the Italians hearty appetite by   telling  us  that  individuals  will  eat  an

entire pizza as an appetizer!
The “calzone” which means trousers gets its  name  from  a  pair  of  pants that are folded  over.    Professore  Roberto  says they   also  are very  common  in  Naples and  are   “filled  with  anything  you  can imagine,  ricotta   with   salsiccia  is  my favorite”.  In  Sicily  you’ll  find  the  pizza that  was  introduced  in  America  in the late   70’s.     “Labeling   it   deep-dish  is somewhat   accurate.    I would  say   it's thicker    than    Neopolitan    pizza   and certainly   not  as  plain  as focaccia.   In Sicily  you  here  the name “sfincione” for their  pizza.   It’s also very good, I believe the  fresh ingredients in Italy make all the difference”.
Italy’s   food,  culture,  and  customs  are constant    topics   of  conversation   with Professore  Roberto  who  will  begin new five-week  classes,  which  he calls “ Five weeks  of  Fun”  in  April.  In  Tampa  the Beginners   Conversational  Italian  Class combines   “Eating  Italian  and  Learning Italian”.    The   fun   will   take   place  at Castellano  &  Pizzo Italian Gourmet Deli in  Tampa  on  Tuesday  evenings from 6-7pm  beginning  April  13th  through May 9th.    Every  class  will  include  a  meal prepared  by  the  chefs  at  Castellano & Pizzo.   In  April you can also join him for the   “Five   weeks  of  Fun”  in  Dunedin, Largo,  St. Petersburg, and Palm Harbor. Whether  you’re planning a trip to Italy or interested  in  learning more about Italy’s “Dolce  Vita”  he  guarantees you’ll enjoy yourself. Enrollment in the “Five weeks of Fun”   is  limited  and  pre-registration  is required.     Private    lessons   are   also available.        Contact      Roberto       at 727.866.6892   and  visit  his  website  at www.learnitalian.us

St. Pete Times - February 2005

Vacationing In A Second Language

For some travelers, brushing up - or even immersing
themselves - in a foreign language is all part of the
experience.

By JANET K. KEELER, Times Staff Writer
Published February 27, 2005

[Times photos: Keri Wiginton]

Roberto Alvarez counts to 30 with his Italian-language class held at Bellini Restaurant in Dunedin. Alvarez, who teaches his students phrases they can use when traveling, also teaches Spanish at Castellano & Pizzo in Tampa.

And there's more.

"Sono turista." Repeat.

"Sono Perso." Repeat.

I am American. I am a tourist. I am lost. Perhaps a circuitous way of getting to the point, but a lesson in conjugation and gender-specific translations nonetheless. (A woman should say "Sono Americana.")

When in Rome, it is nice to do as the Romans do, but if you don't speak a lick of Italian that won't be easy. The same holds true for French, Japanese or Spanish. For some people, picking up a bit of the local language before a trip makes the journey more satisfying and comfortable.

Phrase books, audiotapes and classes at community colleges or from private tutors (tip: middle and high school language teachers welcome additional income) are excellent ways to learn essential phrases before traveling abroad.

There is also growing interest in immersion courses, where the vacation itself is all about learning a language. Dorlene Kaplan of ShawGuides Inc., which publishes online guides to recreational and educational travel programs worldwide, says listings for immersion courses have increased 30 percent in five years. The most popular are in Spanish, English and Italian.

For instance, at Academia Hispanica in Cordoba, Spain, vacationers can attend weeklong classes in Spanish, English, French and German. Language Studies Abroad in Carson City, Nev., arranges language classes from Ecuador to France, from Japan to Austria. Millenium Language School in Carcavelos, Portugal, offers instruction in more than 20 languages including Vietnamese, Estonian, Hebrew and Arabic. (For more information, see the accompanying box.)

The price to learn a foreign language varies from less than $20 for a book to $2,000 or more for a weeklong package that includes room and board, but not air fare. Roberto Alvarez's five-session series is $185. And for that you get dinner and materials.

Paula and David Harvey of Safety Harbor are among the would-be Italian speakers at Bellini on a recent Wednesday. She's a first-grade teacher, and he's in insurance sales. They are making their fourth trip to Italy next month and want to communicate better with the people they meet.

"It's a very humbling experience when you see how many languages they (Italians) speak," Paula Harvey says. "I think it's a sign of respect to try to speak their language."

She says that while she and her husband have been able to get along on past trips, they felt "stupid" more than they'd like.

"When people visit the U.S., they make such an effort to speak English," she says. "I think we should do the same."

Alvarez, who also teaches Spanish with a side of dinner at Castellano & Pizzo in Tampa, hopes to get his students past the feeling-silly phase by teaching phrases they can use when traveling. In his lessons, he gets goofy, and that helps quell uneasiness.

"E facile means "that's easy,' " he tells the class. "What you don't want to say is sono facile. In one of my classes a lady said that and all the men dropped their pants."

The students laugh because they know from a previous lesson that the woman said, "I am easy." In just a few hours, they gain confidence and the ability to order a meal. It's a bonus to get the joke.

Alvarez's classes draw people planning trips and also those wanting to learn more about their heritage. Lisa Martino, a massage therapist in Tarpon Springs, is doing both: Her father was born in Naples, and she hopes to make her first trip to Italy in May.

"I think planning is 90 percent of the excitement," she says.

It makes sense to teach language over food, Alvarez says, because some terms are already known and that helps with pronunciation.

"Il vino e buono," he says to the class. "La pasta e buona. Buena is Spanish and that's the Thursday night class."

Yes, the wine and pasta are good.

Rick Steves, host of the long-running PBS series Europe Through the Back Door, applauds any effort to speak to locals in their language, but hopes the lack of fluency doesn't stop anyone from travel.

"I've traveled happily for four months a year for the last 25 years in countries that don't speak my language," Steves says by phone from his base in Seattle. "I hope people don't limit where they travel by where they can communicate."

English is now the common denominator in the European Union, he says. "It's the language of commerce, travel and the Internet."

On a recent trip to Amsterdam, Steves noticed that the only signs in Dutch at the airport were at first-aid stations. The other signs were in English.

Sometimes, nonverbal communication succeeds as well as words, he says. Flapping your arms like bird wings and saying "tweet, tweet, tweet" at a post office will let the clerk know you want airmail stamps. Afraid you'll look nutty? Get over yourself, he says.

"If you're a bumpkin American traveler, which most of us are, and you go to Prague or Madrid, you'll stand out like a sore thumb anyway," he says.

"Don't try to be cool. Try to be honest, eager and wide-eyed, and happy that you are experiencing a new culture."

But if you are communicating in English, speak slowly and enunciate clearly, he advises. Don't use slang or contractions. "Howzit goin'?" may be lost on the the ticket clerk at Munich's crowded hauptbahnhof.

If you are attempting a foreign language, Steves adds, get Neanderthal. Speak in short, clipped sentences with only the essential words.

"I must sound like a caveman sometimes," Steves says.

Start sentences with por favor, bitte, sumi masen - whatever is appropriate. A polite "please" or "excuse me" goes a long way in Mexico City, Berlin or Tokyo, even if those are the only words you know, Steves says.

Europeans are charmed by laid-back Americans, says this budget traveler's guru, so there's no reason for the language-challenged to be nervous.

"We are like puppies there," he says. "However, it's still polite to assume they don't speak English."

That's Alvarez's theory, too.

"The idea is to be able to say something more than "mmmmm' to the waiter," he tells his students. "The idea is to speak."

Janet K. Keeler can be reached at 727 893-8586 or krieta@sptimes.com

LEARNING LANGUAGES

For more information on Roberto Alvarez's Italian and Spanish classes in Dunedin and Tampa, call him at 727 866-6892 or visit www.learnitalian.us

St. Pete Times - November 2007

Top Bruschetta off with bold flavors

Bruschetta is the toast of the appetizer table, limited only by
your imagination and pantry.

By Janet K. Keeler, Times Food and Travel Editor
Published November 7, 2007

Pronouncing "bruschetta" may be the most difficult thing about making the savory Italian
appetizer.

There have been times I've mumbled the last part of the word, not knowing if the "ch" in the middle is soft Champagne or hard (cantaloupe).

"It's pronounced brew-SKET-uh," says Roberto Alvarez, who teaches Italian language classes around the Tampa Bay area (call (727) 866-6892; www.learnitalian.us). "I was just at an Italian-American club meeting and had to set them straight."

In Italian, Alvarez says, the c-h letter combination almost always makes a hard k sound. Say "chianti." And, don't let this blow your mind, but bruschetta is singular and bruschette is plural. That's why Carrabba's menu lists "grilled bruschette" for its plate of toasted bread with tomato topping.

One more thing about language. Bruschetta is the bread, coming from the Roman word bruscare, which means to roast over coals. That makes sense, since bruschette are toasted slices of bread. Without toasting, the bread would get soggy and fall apart when the juicy topping is piled on.

The good news here is that you can put anything on your bruschetta. It doesn't have to include tomatoes and garlic. You don't even have to make the mixture from scratch. Marinated mushrooms, artichokes or eggplant, even prepared roasted peppers and olive tapenade are good places to start.

Alvarez likes his bruschetta with cannellini beans, a squeeze of lemon, olive oil and black pepper.