IHSI 2019 Fall Bocce League

It’s time for the beginning of IHSI  Summer-Fall Bocce! 

This year we are excited to announce the Italian Heritage Society of Indiana (IHSI) will offer 6-week sessions at the same time…as the Fletcher Place Bocce League (FPBL), IHSI* will run games on Monday & Tuesday evenings and FPBL games will take place on Wednesday & Thursday evenings for more information contact: vjdfab@gmail.com

*If you are interested in playing on Mondays or Tuesdays, please email Vince DeFabis at: vjdfab@gmail.com 

*Note: we will have new scoreboards for the Fall League! (Say thanks to Jim Watts)
Email Emily Duncan at: fpblindy@gmail.com for information on Wednesday/Thursday night bocce.

Here are some highlights.

League: IHSI Bocce League
Location: Lacy Park – 700 Greer Street(corner of Greer and McCarty/Stevens Streets)
Dates: The (6 week) Fall Session will run on Monday & Tuesday evenings from 6:00 pm to 8:00 pm beginning July 29/30.


  • League nights can accommodate 16 teams on each night.
  • All teams will be notified of their night of play, wait list, or other status, via email. 

The attached application should be completed and returned to: vjdfab@gmail.com no later than Monday, July 22nd.
All applications will be processed on a first come, first serve basis and teams will be notified of their night of play by Thursday, July 25th.

Download Application Here

Italian Easter Bread


3 cups flour
1/4 cup sugar
1 pkg active dry yeast
2/3 warm milk
2 tbs butter softened
7 eggs
1/2 cups raisins
1/2 cup blanched almond chopped
Vegetable oil

In a mixing bowl combine 1 cup flour, sugar, yeast and salt. Add milk and butter, beat for 2 minutes. Add 2 eggs and the rest of flour. Stir in raisins, almond, mix well to form a soft dough. On the floured table knead until smooth. Let rise in the bowl, cover with a cloth for 1 hour. Dye remaining eggs (leave uncooked) light rub with oil. Divide the dough in ropes, place on a greased sheet and form into a ring. Punch together and tuck the eggs. Cover and let rise until double about 30 minutes. Bake at 350 degrees until golden brown, remove from pan, cool on wire rack.

Buona Pasqua – Happy Easter


“Natale con I tuoi, Pasqua con chi vuoi” as the Italian proverb goes: ”Christmas with your relatives, Easter with whomever you want.’

Tradition and ritual play a strong role in Italian culture, especially during celebration before Easter and at Easter. On Venerdi Santo (Good Friday) there are procession through the center of the Italian cities to commemorate la Via della Croce, Christ’s carrying of the Cross. After the pause of Sabato Santo (Holy Saturday) where you take the Easter food to church to be blessed. The celebration begins con la Domenica di Pasqua ( Easter Sunday) includes Mass with everyone dressed in the best dresses, bonnets, suit and ties, a visit to the cemetery and traditional daylong banquet. Food plays a key part in the celebration, lamb, eggs are found on the tables around the country along the seasonal vegetables and salads, and followed by the traditional dolci, la Colomba di Pasqua ( a dove shaped sweet bread), and Easter sweet bread braided in a shaped wreath and hard boiled eggs baked in the center. A special treat for the children is the Uova di Pasqua, a large decorative chocolate egg wrapped with colorful paper that comes with a surprise inside. The day after Easter is the official holiday called Pasquetta, which is celebrated with family and friends picnic style in the countryside.

Click Here for a great Easter Bread Recipe!

IHSI 2019 Spring Bocce League

Bocce ComicThe Italian Heritage Society of Indiana Bocce Committee invites you to enter a team for an 8-week bocce ball schedule. League play begins April 1/2 through May 20/21. Games will be held in Lacy Park, at Greer & McCarty Streets.

  • Please provide a second night preference, if applicable. 
  • If your requested evening is filled, we will look to your 2ndchoice. 
  • Substitute players are welcome and encouraged, however each team is responsible for providing their sub.  
  • Unscheduled substitutions at court-side will be considered a team forfeit.
  • Please be responsible for your scheduled time – your absence affects 15 other teams!

The cost is $65 per TEAM of 2, $55 for IHSI members



By Carol Faenzi
Just before Christmas, I went to New York City with my Italian cousins, Monica and Carlotta. They live in Rome and we are related through grandfathers who were brothers: Ottavio (mine) and Francesco (theirs).

Ottavio followed his sister to America in 1913 to pursue a life out of poverty. Francesco took his family to Rome for the same reason-as both were born on a remote farm in southern Tuscany-their mother who was either widowed or abandoned (family mystery) with a brood of eleven children. Desperately poor, like so many in Italy at that time.

The link between Ottavio and Francesco was never completely broken, despite world war and raising families-but it wasn’t until the 1960s, when Ottavio retired his career as a chef and my grandmother Olga prodded him, the surviving family members met in Italy-some were still on the old farm, but Francesco’s family was growing in Rome.

That reunion cemented the link, after that, gifts, letters and visits flowed back and forth between Rome and Indianapolis through the decades, making the same journey over the Atlantic Ocean as our immigrant family had-only by plane instead of ship.

My first encounter with my Roman cousins was in 1978 when my wise grandparents took me with them to Italy. A big door opened very wide form, setting the stage to continue the bonds.

And we have.

Francesco granddaughters, Monica and Carlotta have been more like sisters in me than my own. Rossella’s daughter, Carlotta made her first trip here just this past December and met her cousins for the first time.

And so, it continues with the generation after mine. This makes me extraordinarily happy.

You can imagine how much it meant for us to board a ferry from Battery Park, NY, take it to the Statue of Liberty, the first sighting Ottavio would have had of America and then on to Ellis Island where a big door opened for him.

We spent several hours at Ellis Island, Carlotta enthralled as she learned first hand the journey so long ago that led to this strong family bond between Italy and America.

While Carlotta listened to the stories on the Italian audio device, Monica and I were in tears. So many stories, so many faces, so many lives, so many American families that began in this place.

Our family name Giovannoni-Faenzi is on the Wall of Honor, a tiny line engraved among thousands.

Sitting on one of the original benches in the registry room, I felt sure we were sitting in the spot where Ottavio, just sixteen years old, had been waiting his turn to be registered, examined, tested. What was he thinking as gazed out of this window, as I was doing, the Statue of Liberty a benevolent and powerful symbol that must have felt intimidating, overwhelming? Did he miss his mother, his brothers yet? Was he scared? Was he afraid he would be turned away? I can’t imagine how he could feel any other way. But also excited, dreaming of what could be. A little more than one hundred years later, here we are, Ottavio!

We are here for you. And for Francesco. And for us. And for those who come after us. We will not forget you.

To learn more about Carol Faenzi and her Italian culture endeavors check out her site here: https://mytuscanaria.com/


Spaghetti di pesto di noci e ricotta

6 cups fresh spinach leaves
1 cup packed fresh basil
1 cup packet fresh parsley
1/2 cup walnut halves
2 garlic cloves crushed and peeled
1/2 cup olive oil, plus more for drizzling
1 pound spaghetti
1 cup ricotta
1/2 cup grated grana padano

Bring a large pot of salted water to a boil for the pasta. Pulse the
spinach, basil, parsley, walnuts, garlic and salt in a food processor to a
coarse paste. Pour in the olive oil in a slow, steady stream.
Process to make a smooth paste, stopping occasionally to scrape down
the sides of the bowl.
Add the spaghetti to the boiling water, and cook until al dente. Scrape
the pesto into a serving bowl and stir in the ricotta.
Season with salt/pepper. Stir in 1/2 cup of the pasta cooking water to
loosen the sauce.
Remove the spaghetti with tongs directly to the sauce, add the grated
cheese and a drizzle of olive oil. Toss to coat the pasta with the
sauce, adding more pasta water if it seems dry.

Recipe by: Lidia Matticchio Bastianich

Check out more of her recipes here: https://lidiasitaly.com/recipes/