"If some of today's most talented chefs would simply pay attention to this historic food--which, in excellent form, ruled Italian cuisine in America from the beginning of the 20th century to roughly 1975--there'd be a huge revival in this kind of cooking, with delightful quality upgrades". This article is a response to Michele Scicolone's "Italian American Food... Why DON'T it get NO Respect?", a piece on the seminary I organized within the Italian Wine Week