Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes [Hardcover]

Vincent Schiavelli (Author)

Book Description

Publication Date: May 4, 1998

"In the early 1950s, Bruculinu, as the Sicilian immigrants called their Brooklyn neighborhood, was a remarkable place. If the weather was fair, the streets would be teeming with life. Women would be haggling with pushcart vendors in Sicilian and broken English over pieces of fruits and vegetables. Other vendors in horse-drawn wagons would be chanting their wares amid the song of the ragman's bell and the iceman's bellow. Growing up in this place was like having one foot in mid-twentieth-century United States and the other in mid-eighteenth-century Sicily." So begins Vincent Schiavelli's captivating story of coming of age in the Italian section of Brooklyn. In a series of witty vignettes, Schiavelli describes the social customs and secret recipes he learned from his grandfather, a Sicilian master chef, as well as the tenements, gangs, dances, holiday celebrations, and funerals that defined the culture of the neighborhood.

Editorial Reviews

Amazon.com Review

Vincent Schiavelli's enchanting, sometimes deeply moving memoir with recipes, Bruculinu, America, is a warmly recalled distortion of Brooklyn, one of New York City's boroughs, as it really was. As Schiavelli says, "The stories may not always contain the strict facts, but they certainly tell the truth." Don't be surprised if his beautiful reminiscence of the miracle (which took place before he was born!) that saved his uncle Salvatore Calogero from dying of pneumonia brings a tear to your eye.

Schiavelli, a successful actor, writes scenes so vividly that you participate as he visits a strega, or witch, who exorcised him of a medical problem when he was nine years old. (After seeing a doctor, Schiavelli's mother figured that in case the condition was caused by malocchio, the evil eye, it would be wise to cover all bases.)

Schiavelli's recollections often involve his grandfather, Papa Andrea, a Sicilian master chef. The 70 or so recipes in this enchanting book come from him. The Baked Mashed Potatoes made with peas and grated cheese and fennel-flavored Pasta with Chickpeas are delicious everyday dishes. Baked Macaroni, rich with mushrooms, ground meat, and a touch of cinnamon, is for Sundays. Cucciaddatu are the buttery, log-shaped Christmas cookies filled with nuts and raisins that each Sicilian cook makes in his or her own way. Here, cocoa powder, honey, and cognac add nuances to the nubbly filling. The only frustrations with Bruculinu, America are that its compact size makes it hard to keep one's spot while cooking from it, and that the recipes are woven through the text in no logical order; to return to something in particular, it's necessary to consult a list at the back of the book. --Dana Jacobi

From Publishers Weekly

Schiavelli, an actor who has appeared in such movies as Amadeus and Ghost, was inspired to write these memoirs by a letter sent to his grandmother from Sicily in 1905. Addressed only to "Carolina Vilardi, Bruculinu, America," the letter actually arrived in his grandmother's hands. Focusing mainly on his cook-extraordinaire grandfather, Schiavelli eloquently demonstrates the primary place of food in the life of his immigrant Italian neighborhood. The total of 70 recipes are grouped by recollection rather than ingredients, and close each chapter. Birthdays were celebrated with the dishes eaten by the mother before she gave birth. Thus he offers, among other dishes, the ubiquitous Spaghetti e Pupetti (Spaghetti and Meatballs) served for his Uncle Charlie's birthday every April 20. Recollections of illness and the evil eye include the recipe for Anneddi cu l'ovu e Tumazzu, small pasta mixed with peas, pecorino cheese and raw eggs, "the ultimate comfort food." Easter included his grandfather's signature dish, Tumala d'Andrea, a mold of rice filled with pasta and meat sauce (similar to the timpani prepared in the movie Big Night). There are recipes for easy-to-make Orange Biscotti, and for the summer, Mannarina, a liqueur made with tangerine zest, sugar and grain alcohol. Schiavelli's authentic Sicilian-American dishes combine with his nicely told tales to capture the atmosphere of his Bruculinu upbringing.
Copyright 1998 Reed Business Information, Inc.

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Product Details

• Hardcover: 336 pages
• Publisher: Houghton Mifflin Harcourt (May 4, 1998)
• Language: English
• ISBN-10: 0395913748
• ISBN-13: 978-0395913741
• Product Dimensions: 9.3 x 6.3 x 1.1 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 4.9 out of 5 stars  See all reviews (25 customer reviews)
• Amazon Best Sellers Rank: #486,636 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars A GREAT BOOK !!!, September 24, 1999

By A Customer

This review is from: Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes (Hardcover)

A touching recollection of the Italian-American experience in Brooklyn. I highly recommend it. Bruculinu has truly authentic Sicilian recipes that anybody would find mouthwatering and heartwarming stories told through the Italian perspective. Growing up in the Brooklyn neighborhood Mr. Schiavelli writes about(Stanhope Street),and living through the tail end of the era he desribes, I was reminded of my childhood and of a time where family came first, and respect for others was the rule. No other book in recent memory captures the beauty and richness of the Italian culture. I myself remember living through many events similar to the ones Mr. Schiavelli tells (The St.Joseph's Day rituals, feasts with men carrying statues of Saints, Knickerboker Ave.).A must have cookbook for any serious collection. Great stories for the whole family to read.

8 of 8 people found the following review helpful:

5.0 out of 5 stars You Don't Have to be Italian to LOVE this Book!, October 12, 1999

By A Customer

This review is from: Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes (Hardcover)

Too bad I can't give this book 10 stars - it's that good. More of a novel than a cookbook - it's a warm, loving look at a family that reminds me of my own years ago - we were not italian - but the sense of family is still there. The recipes are great - not only delicious, but easy to follow. I plan to give this book out this year for Christmas and Hannukah presents.

5 of 5 people found the following review helpful:

5.0 out of 5 stars First rate, November 1, 2000

By A Customer

This review is from: Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes (Hardcover)

I originally bought this book because I have always been interested in ethnic neighborhoods. Having lived in Italy for the last ten years I was more skeptical about the recipes. Having said that, while I was reading the book it was clear that Schiavelli knew what he was talking about. Myself and my wife (who is Italian) have been consistently ecstatic about the results of the recipes.