Grandmother passes traditions to new generation
Word travels fast when Val Vitucci bakes.
At the elementary school where Val works as a program assistant, it doesn't take long before the traffic flows into the teacher's lounge. For years Val has been the school's designated special event cake baker, but more often than not Val will be in the mood to bake and the staff savors the results.
Val's passion for baking and cooking began long ago in a little Italian neighborhood in Chicago where she grew up surrounded by extended family.
“My mother and grandmother were very good cooks,” said Val. “We all lived in the same building. After school I would run downstairs.”
Grandma's kitchen was a gathering place for the women in the family and they were usually cooking.
“I don't remember them teaching me, so to speak, but I watched and eventually joined in.”
When Val was 12, the neighborhood was virtually demolished by the building of the Kennedy Expressway. With the exception of the Como Inn restaurant which still stands, the entire neighborhood is gone.
Living now in Palatine, the Italian tradition of gathering in grandmother's kitchen lives on as Val's daughter and granddaughter join her in her kitchen. Occasionally Val's mother drops in.
Most of the time however, it is just Val and her granddaughter Alana, who seems to have inherited Val's love of cooking and baking. Alana's first memory of cooking with grandma was when she was about 7 years old.
“We decided to have a tea party; we made scones,” Alana recalled.
Over the years and many summer vacations, the duo has conquered Swedish meatballs, dozens of cookies and cupcakes and experimented with new recipes.
Now 14, Alana is known for her knife skills. She is particularly adept at cutting wafer-thin slices of eggplant for Val's eggplant parmigiana.
“It's one of my favorite recipes to cook,” said Alana. “It's a process that takes a while.”
On the occasions when there are four generations of women in the kitchen, Alana gets cooking lessons times three.
“They all have their own way of teaching me things,” she laughs.
Grandma's way may be her favorite however.
“Her best quality is having patience. She is kind and loving and takes her time with me. If I make a mistake she says ‘let's redo it.' I know she will never give up on me.”
Occasionally Val treats her co-workers to something savory like the aforementioned eggplant parmigiana. She shares it today so we can all enjoy it. Online you'll find video instructions for her Easter pastries and a recipe for another springtime favorite, Asparagus Patties.