Home Alone 6: Il Giorno del Ringraziamento

Home Alone 6: Giorno di Ringraziamento | Tom Palladio ImagesBy now, those of you who prepped a domesticated meleagris for Thanksgiving have probably seen the last of its remains — finished off between two slices of bread covered in gravy (think open-face sandwich), and, perhaps, the carcass dropped in water, along with carrots, celery and onions, brought to a boil and simmered for a while until the liquid turns into golden broth, then frozen and saved for another day.

Home Alone 6: Giorno di Ringraziamento | Tom Palladio Images
I almost missed out on Thanksgiving — called il Giorno del Ringraziamento over here in Italy — but my favorite gastronomic shop in Vicenza, il Ceppo, came through at the 11th hour with an invite to a special wine-tasting dinner downstairs in its enoteca (wine shop) Thursday night. It turned out to be a worthy Thanksgiving dinner substitute for this expat, who was on the verge of celebrating the fourth-Thursday-in-November like Macaulay Culkin at Christmastime in Home Alone.

Home Alone 6: Giorno di Ringraziamento | Tom Palladio Images
With five wines from the Soave Classico and Colli Berici grape growing regions of the Veneto on the degustazione (tasting) menu — two whites and three reds — Stefano Inama, owner of Azienda Agricola Inama, explained the characteristics and history behind each blend and varietal from the family’s award-winning estate: Vigneti di Foscarino Soave Classico, Bradisimo Veneto RossoOratorio San Lorenzo Carmenere Riserva, Sauvignon Fumé and Cabernet Sauvignon Selezione.

Home Alone 6: Giorno di Ringraziamento | Tom Palladio ImagesIn between the magnums of fine local wines, the sister act of Maria Giovanna (left) and Ivana (center) Boscolo, il Ceppo‘s two certified sommelier, orchestrated the creative cuisine prepared by the superb gastronomic kitchen upstairs that was enjoyed by 20 or so of Vicenza’s most discerning palates, including this lone Yank.

It was a delicious five-course dinner that paired quite well with the five stellar labels brought in by Inama.

After mentioning to Ivana that it was Thanksgiving Day back in the U-S-of-A, word quickly spread around the long table, and, without prodding, all of the invited guests raised their glasses and wished me well. With a bit of encouragement, I stood and explained our most revered holiday tradition. Funny, it seemed like everyone was curious to know all about cranberry sauce.

Home Alone 6: Giorno di Ringraziamento | Tom Palladio Images

Despite no roasted Tommy-T, no aforementioned cranberry sauce, and, regrettably, no pumpkin pie, I had a lot to be thankful for Thanksgiving night as I sat at the dinner table down in the enoteca of il Ceppo, surrounded by total strangers who quickly became my friends. Most importantly, I avoided talent scouts looking to cast me in Home Alone 6.

©The Palladian Traveler | ©Tom Palladio Images




Written by The Palladian Traveler

Tom traded his hometown St. Louis Cardinals' baseball cap in the United States for a Borsalino and he now hangs his "capello" in the Puglia region of southeastern Italy. A veteran print and broadcast journalist, with well-worn passports that have got him into and out of 50 countries and counting, Tom fell in love with the "Bel Paese" years ago. As he notes, "I'm inspired by the beauty I find in all things that are very, very old, and reliving history, or at least meandering along the travertine and cobblestone that were laid down over a thousand years ago and just looking up and marveling at what occupies the space still today, really gets my 'Vespa' running." Tom has a good eye behind the lens and is a graphic storyteller, but he'll let you decide as he keeps his camera batteries fully charged and the posts flowing from his creative hideaway in the hills overlooking Ostuni. You can also follow his dispatches via TravelingBoy.com and Anthology Magazine Ireland.


    1. Janet — Someone up there is looking out for me. That dish is “bigoli con l’arna” (handmade bigoli pasta in a minced duck meat ragu), a signature first course here in Vicenza, but the chef added some speck (smoked, cured ham) to the recipe. It was quite good. Glad your ravioli turned out well. I didn’t see any photos. 🙂


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