A life changing experience in Verona, Italy

Written by Timothy Konapacki for ILF

This partnership between the Prospect High School Italian program and the Redoro Olive Oil company provided me with a life-changing experience that prepared me for the challenges of my fast approaching adulthood and helped to redefine the standard of being ready. I was presented with a very loose structured requirement, in order to do research for Redoro on new products, and ways to bring already existing ones into the American market. My task was to create a website that summarized our progress throughout the year and it gave the community and other curious Americans to check in on our progress. Since I was given some liberties in design and structure choices, it urged me to explore more about web design and learn different and new ways to create a good looking and functioning website. Throughout this process, Prof Scolaro was very supportive and gave the necessary feedback that supported our growth, but she did not overreach and stifle our creative drive. Instead, almost every week she would tell us of new opportunities to tell people about our work or a new lead to bring Redoro products to America etc. She always had something new up our sleeve, allowing us to build a new rung of our ladder to reach our final goal. With her constant support, I was selected as one of four students to go for a three week internship with Redoro in Verona, Italy.

This was a life-changing opportunity, as it not only helped me expand my knowledge of Italian, but also forced me to think outside of the box on how to solve different solutions.

~ Timothy Konapacki, Student of AP italian

One thing that I helped with in particular, was creating and designing marketing concepts for their launch in America. This made me think not only about how to sell the product in a country that it was not originally created for, but also how to sell that idea and explain thoroughly to the executives of the company. I worked very closely with the Chief Export Manager, bringing an American perspective to the mix while suggesting tweaks in various branding of the company and products that would better appeal to an American market.

Every single person that I have talked to, whether it is at a career fair, or during interviews for various jobs since this internship, they have all been extremely impressed with my experience. I believe that this experience propelled my career readiness by two or three years, as I had real-life experience in another country before I even started college. That is something that most cannot say they have, even after the completion of college.


Intern with Italian-based companies today

We are grateful to our collaborators who have joined our Corporate Internship Program to benefit ILF high school and student Student Member studying Italian. Below please find details on CIP Partners.

One achievement is to learn AP Italian, another is to practice it in a business working environment! And when the businesses are the Italian Sensory Experience and Amy Riolo, you will become immersed in all the delectable flavors of great food, healthy eating and Italian culture.

Ready to be a brand ambassador and attend events for one of the most highly praised pizza chefs amongst his peers and in the media? Mr. Caporuscio, Founder and Co-Owner of Keste’ Group & U.S. President of PAF Pizza Academy Foundation has internships in place for you, our Student Member.

Paterno & Associate Law Office Logo

Mastering the Italian language and would love to use it for a career pathway in Legal? Gain experience interning at a legal practice. Paterno & Associates provides legal services to the Italian-American community and to Italian individuals and corporations doing business in the United States. This is your opportunity, go for it!

Hop on over to the Student Member Log In to apply for any one of these internships. If you are not a Member yet, you can still Become a Member by registering today, then Log In to access the Internships.


Cuisine, Language, and My Calabrian Roots

Written for ILF by Amy Riolo

“Quando fui il giorno della Calabria Dio si trovò in pugno 15,000 Km di argilla verde con riflessi viola…il Signore promise a se stesso di fare un capolavoro e la Calabria usci delle sue mani….” 

~Leonida Répaci 
English Translation: “The day that Calabria was created God found 15,000 Km of green clay with purple reflections in his fist…the Lord promised himself that he would make a masterpiece and Calabria came out of his hands…..” 

My ancestral homeland of Calabria occupies such a huge space in my soul that it’s hard to separate it from my own consciousness. It has been said that when my great-grandfather passed away, he was saving up money, which he had carefully hidden in his basement to return to Crotone, Calabria, where he was born. My great-grandparents (on both sides of the family) immigrated to the United States from Calabria more than a century ago.   

In modern times we now live in constant contact with our loved ones, and it’s hard  to imagine the torment of not being able to see and visit the family members left behind ever again.  When I first visited Calabria in my early twenties, on a trip organized by my father’s cousin, Joyce Riolo, we  felt as if we were retracing my great-grandparents’ steps, and picking up where they left off. Perhaps that is why I am so intensely moved by Calabria, driven to return, and never able to quench my thirst for its’ splendor. 

When I walk through the streets of Crotone’s centro storico and modern downtown, I feel as if the people there are all half-relatives. I am overcome by a profound sense of belonging that I never felt anywhere else in the world. The first time that I visited Capo Colonna and looked out onto the Ionian Sea from the archeological park that is home to the Temple of Hera as well as scores of other Greco-Roman and Byzantine ruins, with the mountains to my back and the orchards to my right, I could not imagine anyone ever leaving such a paradise on earth. 

I can still recall the way one of my father’s cousins held my chin in her hands when I was young. Clearly pleased by the fact that I looked (and acted) the way they did, she kept exclaiming “Tu sei, Crotonese, tu sei Crotonese,” “You are from Crotone, you are from Crotone.” To me those words were not an empty compliment, but a confirmation of my existence and acceptance. 

Crotone was the first place that I ever went to where people didn’t ask me where I was from, and it was also the first place which claimed me as its own.  

Those words sparked a lifelong journey into a world filled with more words – Italian ones – and even words in Calabrian dialects such as Griko – the millennia-old Greco-Italic dialect spoken by a small minority who still trace their roots back to the ancient Greece of the philosophers. 

I delved into the Italian language with mind, body, heart, and soul, because in addition to being a means to communicate art, culture, history, and humanism, it is a direct link between my ancestors and I, my Italian relatives, and my own creative consciousness. But most importantly, it allows me to further my great-grandparents legacies, and reconnect them with the loved ones they left behind. This is the driving mission in my work and existence.  

Nowadays I have been given the title “Mediterranean Lifestyle Ambassador” in the world, because decades ago, while in Calabria,  I noticed that our Italian relatives where much healthier than our American ones. By choosing to promote the Mediterranean Diet professionally, I am able to uphold our cultural and familial core values while inspiring others to enjoy optimal pleasure and health. 

“I am very grateful to the Italian Language Foundation in their efforts to aid those interested in the Italian language.”

~ Amy Riolo

In the practical sense, speaking Italian enables me to communicate with my relatives and have meaningful conversations, which reveals our similarities and enables us to pick up where our ancestors left off. There is nothing more sacred or special to me than the connection that I have with my family in Calabria. It fills my heart with joy to be able to stay in touch with my Cugini Calabresi, as I affectionately call them. I am very grateful for their acceptance of me – as a third cousin– who they met later in life, but embrace me wholeheartedly as someone who they grew up with. The sense of peace, happiness, and joy that I feel when we are together is second to none. 

What I look forward to the most is spending time with my cousins at home. I crave the quality time – cooking and eating with them. Babysitting (and often cooking with) my beautiful cousin Serena’s daughter Azzurra, going to the fish market, and spending time with my cousin Angela in the kitchen. Trying out a new restaurant recommended by my cousin Vincenzo and spending holidays with Francesco and Pina are extraordinarily special to me.

My father’s cousin Mario Riolo, whose career was in excavation, teaches me all there is to know about local antiquities, while Tonia makes sure I don’t leave Calabria without the best-quality local eucalyptus honey in my bags. 

Each time I go back to Italy now, I have professional activities to look forward to as well.  One of the highlights of my career is co-leading cuisine, culture, and wine tours with Italian Sensory Experience.  We take groups on highly curated and personalized small tours of Abruzzo, Molise, and Calabria – often times helping people to get in touch with their roots. Along with my Italian business partners, I have started an LLC which helps Italian food and wine companies market and promote their products in the US and abroad. I also now make frequent appearances on Italian TV, thanks to the Canale Europa TV, and the Stagionello Channel which is also based in Crotone. In my ancestral hometown I am also proud to collaborate with the Librandi Winery and Tasty Tours. My trips to Italy are no longer the vacations of years past, but exciting and utterly rich personal and professional experiences, including visiting the orchard where my private label extra-virgin olive oil is produced. 

Since my family in the US, like most other Italian-Americans, did not continue speaking Italian, the only other link that we had to our ancestors and relatives was food. The recipes that my maternal grandmother, my Nonna Angela,  passed down to me became edible time capsules which kept us, at least culinarily speaking, in contact with our roots. I was so happy when I once found my cousin Angela Riolo, who lives in Crotone, posting a recipe of Cuzzupe di Pasqua, Calabrian Easter bread on Facebook on the same day that I did. Even though our family had been apart for 4 generations, we were still making the same recipes, at the same time, without any advance planning. This, to me, exemplifies the importance of tradition in our lives.  No matter what is going on in the world, I personally know that if I can bake, I can create edible love – not only for others, but for myself as well.

Calabria was recently named “Italy’s most delicious secret” by Traveler Magazine.  The Byzantines named it “The Fertile Land.” This ancient region was originally inhabited by the people whom the Greeks called Oenotri  or “The Wine Cultivators,” and another group, the Itali, whose name eventually named Italy itself. The 20th century Italian (Abruzzese) poet, Gabriele D’annunzio stated Calabria was home to “the most beautiful kilometer on earth.” 

One-fourth of Italian-Americans have roots in Calabria, and her cuisine is a tightly woven mosaic of nature’s bounty, sacred traditions, the ingenuity of housewives, and the influence of various ruling powers. Calabria has been famous for its’ high quality wines (which were served to ancient Greek Olympic champions) since antiquity. In Cirò Marina, my culinary tours are hosted by the award-winning and internationally-recognized Librandi winery.  

CROTONE, where my father’s family hails from was known as Kroton in antiquity. It is known for being home to not only the philosopher Pythagoras who taught there, but also prominent ancient Greek doctors and athletes as well.  One of Pythagoras’ most popular quotes was “Friends are as companions on a journey, who ought to aid each other to persevere on the road of a happier life.” Speaking the Italian language enabled me to create invaluable friendships, extract endless inspiration from the culture, and have unlimited access to Calabria’s splendors. For this I am eternally grateful.


Interested in learning more about Calabria, feel free to join Amy’s Calabria Cuisine and Culture Group on Facebook. Click below to access more information on Amy Riolo.


Re-Imagining the Italian Curriculum through “Made in Italy”

Written By Ryan Calabretta-Sajder, Assistant Professor at University of Arkansas for ILF

Why MADE IN ITALY?

Are you getting ready for the fall semester and thinking about changing up your courses a little? Are you looking to add a new AP didactic unit or create a unique specialization for your program? Consider adopting some themes from MADE IN ITALY. MADE IN ITALY is a merchandising mark which indicates that a product is completely designed, manufactured and packed in Italy. The concept generally includes 4 As: agroalimentare, abbigliamento, arredamento, automazione, and a fifth which I have added, artigianale.

There are numerous motives for re-thinking the Italian curriculum and incorporating concepts based on MADE IN ITALY. First, many students and parents alike overlook Italy’s global economy importance: the 3rd-largest national economy in the European Union and 8th-largest by nominal GDP in the world (2019). Italy’s industrial scope surpasses the stereotypical commerce define as la dolce vita – food, wine, cars, and fashion – including amongst others cruise ships, pharmaceuticals, engineering, and robotics, including the main computer chip in the iPhone as well as equipment used to combat Covid-19.

Beyond Italy’s significant economic role, there are other reasons for diversifying the Italian curriculum.

Students are searching for a less traditional curriculum, one that focuses limited attention to literature and more on practical elements useful and adaptable across the curriculum.

MADE IN ITALY courses bring together various colleges, departments, and programs from across the campus: Business (marketing, advertising, economics), Architecture & Interior Design, Agriculture (agricultural economics & agribusiness, food science, horticulture, school of environmental sciences), Fashion, Arts & Sciences (communication, journalism, Italian, communication, sociology & psychology), Engineering, and many others. It underscores the relevance of Italian, beyond a linguistic or touristic perspective, for students, parents, and even administrators.

The How: Incorporating MADE IN ITALY

Teachers can utilize MADE IN ITALY in many ways throughout the curriculum. First and foremost, faculty can integrate didactic units into the language curriculum as early as Elementary 1. This is true of both the high school and college curricula. For example, instead of introducing the concepts of formal/informal in a school or familial setting, as most textbooks do, it can be done within the business setting. When presenting colors, rather than using national flags, instructors can introduce students to MADE IN ITALY products’ logos and then ask the class to describe them. One could employ MADE IN ITALY as a bridge course from the language sequence to the content courses. Through exploring company websites and advertisements along with newspaper articles and presentations, the course material easies students into more advanced literary and cultural texts.

One of the objectives of offering a curriculum with MADE IN ITALY is the possibility of having internships.

Internships are available for high school and college students, both in the US and Italy. As professors and organizations, we need to take advantage of the various Chamber of Commerce to collaborate with Italian associations and corporations.

Additionally, MADE IN ITALY can be easily delivered as a study abroad course in Italy, blended with in-class lessons and on-site visits. In many regards, this method of delivery proves most fruitful as students get to experience the company in person, communicating directly with its founders, employees, and administrators. If a summer 4-6-week session is not a feasible option, consider teaching the course in the spring semester and then organize an intersession component for an extra credit in which you bring students to Italy and coordinate a series of on-site visits. It can also serve to create a Business Specialization with Italian: 4-semesters of language, conversation, advanced grammar/Italian, MADE IN ITALY, Italian for International Business, and a required internship.

Before concluding, I also want to suggest that embracing some MADE IN ITALY didactic units can prepare students for the AP Italian language and culture exam. The AP Italian themes, and even subthemes, align closely with the exam. You can take one product and study it from different perspectives. Let’s take the bicycle, for example. We can discuss it from an aesthetic point of view and/or investigate its impact on the quality of life and environmental challenges.

To learn more about blending MADE IN ITALY didactic units in preparation for the AP Italian examination, consider registering for the following webinars in collaboration with Italian Language Foundation and The College Board. Register Here:

AP Meets MADE IN ITALY: Teaching the Four ‘As’ according to AP

July 28th, 2020, from 7–9 p.m. ET. ~ Presenter: Dr. Ryan Calabretta-Sajder

AP Meets MADE IN ITALY II: Culture, Innovation, and Business

August 4th, 2020, from 7-9 p.m. ET. ~ Presenter: Dr. Enza Antenos


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