“Learning new things like languages ​​and interacting socially is good for the soul!”

As I grew up, Italian was spoken in my family, but only by adults.they talkedItalian to convey “adult problems”. You know, all the things we kids “shouldn’t know”.

Plus, speaking Italian was an Old Country hangover. My parents were proud of their heritage, but they were first generation Americans who wanted the next generation to be free of the prejudices of the past and all American. For better or worse, I grew up neither speaking nor understanding the language of my roots.

So when you know Tucson Italian, decided to take classes to make up for lost time. Not only did I learn decent Italian, but I ate well and made friends.

explore italian

The class will be held in Tavolino Ristorante Italiano on thursday and friday Dr. Teresa Levy, Ph.D., with lunch. (More on that later.) Levi taught Italian at the University of Arizona and Pima Community College. In total, she has been teaching Italian for over 35 years.

Levy grew up in Tucson and completed his PhD. He holds a PhD in Languages, Reading, Culture and Anthropology from University. She lived in Italy for several years, where she was translating Vatican taxes. She is also fluent in Spanish, French and Portuguese and is a very good vocalist.

she and her husband, Mike Levyperforming regularly around town with Latin jazz groups, Nova Bossa NovaThey have recorded several albums.Owned by Mike 11:11 recording studio When chef record.

But don’t let all that talent scare you. Levy is warm, friendly, incredibly patient, lively and excited to share her love of the Italian language and culture.

“I love getting to know everyone, facilitating conversations, and building lifelong friendships in the process,” she said. , offers something for everyone.”

Two levels of classes are offered. no experience required When Beginners.

Beginner classes use handouts that Levy has created over many years of teaching, from simple vocabulary to grammar and usage. Levy uses a whiteboard to facilitate learning. It’s all very casual and fun.

“Anytime there’s a new person in the non-experience group, we go back to the original material and everyone enjoys the review,” says Levy. “Classes for non-beginners are free-form with conversations in Italian. Some people prefer the free-form format, listening and challenging themselves to see how much they understand Everyone can choose the level they want to participate in.”

Oh and did I mention lunch is included?

restaurant and chef

In 2003, Tavolino originally opened its doors in a small location in Safeway Plaza on Oracle and Ina streets. Chef Masimo Tenino.

Tenino was born in Sanremo, Italy. There, he shared meals and meals were central to his family life. Here he developed his passion for cooking with fresh ingredients. He brought that passion to America and now he has three restaurants. His in Tucson is Tavolino and his two in San Diego his area.

A few years later, Tenino moved Tavolino further east to a larger dig on the southwest corner of the skyline and Campbell. The space was bigger and more spacious, but the ambience remained the same. However, the food got a kick or three.

The move led to the construction of wood-burning ovens, and today steaks, chicken, seafood, and pizza are all made using the grill/rotisserie.

The wine list is extensive and predictably Italian rich, with options separated by region rather than style.

Some of the best wines come from the Tenino family. his brother, Paoloowns and operates wineries in Italy. Azienda Agricola Pietro Rinaldi Winery in Piedmont. A perfect complement to many of the dishes on the menu.

food

Every meal starts with a soft, freshly baked bread from the oven. Serve with olive oil and delicious balsamic vinegar for dipping.

The menu is decidedly Northern Italian and tends to be a little lighter than the dishes found at the red sauce joints around town. The service is well trained, friendly and warm.

Italian students can order one from the lunch menu. Wine, cocktails and desserts are charged separately.

Tavolino’s lunch menu is small but substantial, with a great selection of antipasti, pastas, pizzas, entrees and desserts. Portions are generous and everything is artistically hand plated.

Most of the pasta is homemade and definitely the best pasta in town. I wonder how it is possible to make such perfect pasta, soft and crunchy.

The lunch menu features three types of house-made pasta: spinach and ricotta ravioli with light tomato sauce, pappardelle with pesto sauce, and tagliatelle with beef bolognese. The last, lest it sound repetitive, are some of the best.

The rich, meaty sauce clings to the pasta without overwhelming the long strands of tagliatelle. Filling but not excessive. This is a classic example of bolognese and fresh pasta.

The antipasto for lunch is bruschetta with pomodoro, prosciutto with burrata, and polypo (octopus). With a glass of wine, you can make an appetizer-only meal.

Polypo stands out. Lightly char the octopus, cut into small rings, and toss with the ringed potatoes, thinly sliced ​​onion, kalamata olives, and finely diced celery in a bright lemon salsa verde dressing.

Italian salsa verde is very different from the salsa verde served in Mexican restaurants. I don’t see any tomatoes. Instead, lemon is a forward flavor that brings other flavors and textures together.

The salad is labeled “large” and it definitely is. Tavolino con Pollo is greens, tomatoes, rotisserie chicken, croutons and ricotta his salata tossed with champagne his vinaigrette. Mizza is an Italian Nicoise dish that uses salmon instead of tuna. A simple mista has veggies, tomatoes and goat cheese in a balsamic vinaigrette.

There are also three good-sized pizzas: prosciutto e arugula, salamino piccata (spicy salami), and margherita.

Desserts are a little different, as are the other dishes on the menu. Gelato and sorbet are homemade. Crème caramel, tiramisu, and affogato al her café all sing, but it’s Bonnet that truly wins the heart. A large portion of chocolate custard with amaretti, whipped cream and caramel sauce is truly the definition of a chocolate lover’s dream.

The dinner menu more than doubles each course, especially pastas and entrees. Tajarin al Nero di Seppia (squid ink pasta with shrimp in white wine sauce) is one of his Tavolino items you won’t find at other local Italian restaurants.

ok back to class

People take Levi’s class for a variety of reasons. There are many people like me who want to learn the language of their ancestors. Fluent people appreciate being able to speak Italian with other speakers on a regular basis.

Often people are planning a trip to Italy in the near future and want to be able to move comfortably during their trip.

And some women, like the few women who were taking classes the day I stopped by, are relatively new to Tucson and looking for ways to meet people. Levy makes the final part easy with her bubbly teaching style. Granted, the groups are ‘fixed age’ due to the time of year classes are held, but Levi also offers private lessons.

“There’s something for everyone, so you might bring a friend, spouse, or kids,” Levy said. “Is there anyone who doesn’t like Italy and Italian food?”

She added, “Learning new things like languages ​​and interacting socially is good for the soul!”

And I have to say, “Exactly!”

For lesson times, fees, and how to apply, tucsonitalian.com Or call (520) 270-7737. Tavolino Ristorante Italiano is located at 2890 E. Skyline Dr. For more information, please visit: tavolinoristorante.com.