Ep. 1603 Bilena Settepani | The Next Generation

Since two thousand and seventeen, the Italian wine podcast has exploded. Recently hitting six million listens support us by buying a copy of Italian wine unplugged two point o or making a small donation. In return, we'll give you the chance to nominate a guest and even win lunch with Steve Kim and Professor Atilio Shenza. Find out more at Italian One podcast dot com. Welcome to the next generation with me, your host Victoria Cetje. This is your podcast to learn about all the cool things Italians thirty and under are up to in the food and wine scene. And, yes, that includes all the best things to eat. Alright. I am sitting here with the lovely Villa of Satepani, restaurant and bakery, but we are in the bakery right now. Hi, Vee. How are you? It's so nice to see you. Welcome home. I know. Thank you. It's such a pleasure to always sit chat with you, especially with Baratore between us. She is the Paratore princess. If you don't know her before, you know, or now, she is the star of the body well, the rest are the bakery, but right now the bakery is your love. Right? The bakery is definitely my baby, which is I can't really say that too loud because my dad will get offended because this bakery was definitely built with his blood sweat and tears way before I was even brought on to this earth. I mean, well, when were you brought on to this earth? How old are you? I'm twenty seven years old. I was born in nineteen ninety five, November. I'm a scorpio baby. A scorpio baby. And you're doing a lot as a young score scorpio baby. It's so impressive. Everything you've done. And so what is your position to role in Sethibadi Bakery? First and foremost, at Satagani Bakery. I am one of our bakers, but of course, we don't have a marketing team. So I take care of all of our marketing and anything that relates to our e commerce. That's something that I brought to the table when I started working for Satagani full time. I'm you've known me since we were in middle school. So you've known that I've always been very much a part of Satepani bakery and Satepani restaurant, but as a kid, I grew up helping out after school over the holidays, Christmas never really was Christmas unless I was here working at the bakery, but that big switch really happened during the pandemic. I was working in fashion, pre pandemic, and I realized my family really needed my help. When I realized that there could be a chance that my family loses everything if we don't figure out a way to move us cells forward. You know? Satay Pani, this location that we're in, we're in Williamsburg Brooklyn. This neighborhood is the original neighborhood where my family immigrated to when they moved out of Sicily. So my dad was born in a small town called Ventimilla Dicicilia, which I don't know if you can tell my ten, but I just got back from Sicily. I know. You're glowing. I'm I'm very jealous I was tan like you, but then I came back here for a month and now I'm I got that New York. Non tan. But, you know, our roots are very important. And this is not actually my family's first location. But this is the first location that we called Satepani. Mhmm. My dad started this business with his parents, and their first really big location was in the heart of the Greenwich village. In the eighties, I mean, That was when the village was really the village, you know, and that my dad went to NYU and two blocks away from NYU. He had his own bakery where my grandfather with Nunevo, I think, was always sitting at the front door. My mom said that she has vivid memories her block into the Korean Nona was there with a cigarette and reading his more his, the newspaper. Oh, so special. And my Nona, yeah, and he used to watch the oven. You know, growing up, I've always remember my Nona being behind the counter and teaching. I mean, teaching everyone how to tie a box and all this stuff. And then so when growing up with an environment like that without, like, it almost comes to second nature, you know. I never thought of myself as working here. Like, this was always, like, an activity, an after school activity, you know, Some people go play, I don't know, sports after school. I came here and filled cannolis. Like your your family life was the family business. A hundred there was no separation. Yeah. And we definitely have two locations. I just enjoy being here more because I am a baker. I, recently just graduated from ice culinary Institute with my pastry chef degree or Uh-huh. Thank you. My pastry arts degree. Sorry. Thank you. I'm very excited. But I'm excited to see, like, where we can bring Satifani because I feel like we're just getting started. Mhmm. Manadone is one of my favorite things that we make here. We've been making it all year round way before I was even in the picture. We have a location in Harlem, and when we opened up in Harlem, My mom lived, you know, my mom's madly in love with punnet on it. And I feel like that's partially why she married my dad. But in hard You know, we married for food, guys. Oh, wait. If you need any secrets, you bet out there. But she would always, you know, give someone a slice of Panettone it. Sunday brunch, Saturday brunch, signature dish on the menu is Panettone French toast. And Harlem is is where our restaurant is. And in Harlem, you know, There wasn't I mean, yes, it's a OG point where Italian immigrants used to move to, but the area in Harlem where we are, there's not a big Italian or Italian American influence. So people would think this was my mother's bread And they're like, oh, Leia makes this incredible bread. And then they go to Italy, they're like, Leah, I found this bread in Milan that tastes just like that bread. You make French toast to it. She's like, yeah, it's not my bread. I can't take ownership for it. We just also make And I love that you're you're telling the story and calling Panatone bread because it is a bread. People get really confused as to what's Panatone is, and that's leading into what we wanted to talk about further on this podcast is the dish, which is not a dish. It's really a bread. It's a really sweet bread. That is traditionally a Christmas bread. It's the fruitcake of Italy. It's not as bad as that, like, weird fruitcake you see in, like, American movies is completely different. But looking at it's something that I think is so unique because first of all, as you said, Your family is sicilian, not from Milano or Verpandoro in in Verona. Right? Of course. That must be so interesting to carry on a history and do that cultural storytelling. Especially for you because you're, what, first generation. First generation? Which, but you put you in a really interesting position because most people, it's like, oh, yeah. I'm I'm sicilian from, like, I don't know, eighteen months. My great grandfather. My great grandfather. But, no, you're, you're not moved here what it was eighteen years old. No. You I think it's fifteen years old. He moved here in nineteen seventy three. He went to school here. And actually, the reason he got into the baking business was my grandmother was so worried about what he could get. Him and his brother could get into after school. So she found the bakery. And she asked if they could work there after school. She wasn't gonna be home when they got home from school. So it was kind of like building this community because, you know, as immigrants, you come into a new country, you have to make it your own, but you have a lot of other things going on needing to find a job, you need to do this, and do that. And your kids are also a big problem. I mean, not a problem, but it's another thing to worry about. So my dad's safe space was this bakery that he worked in after school. And for me, the bakery has always been my safe space. You know, at some place, it was almost like for my parents, a free babysitting place. They'd leave us there and have us do orders. My grandma would watch us when we were younger. The staff would watch us when we were younger. I mean, there's a girl who I still keep in touch with who I think I was in middle school. And she says now, like, part of her job or part of her role was that she would have to watch us when Nina was like, supposed to watch me. She'd be like, oh, while you're taking care of customers, do you mind just watching the kids make sure they don't leave the place? Like, things like that. So it it really is I mean, I don't know. You know Willie wonka's chocolate factory. That's how I feel the bakery is to me. Oh, absolutely. And I think it's important to shine light into what it's like to grow up in a family business that's now become this, you know, Panatona empire in New York because obviously, you're carrying on, like, a new chapter in the legacy, but it's also been, you know, there's so much work that goes into it. And it it's a constant and you guys also have a restaurant. So it's like this constant movement all the time, especially through COVID and everything that's happening. And for you being young, I mean, like, I gotta be real. Do you have a social life anymore? I feel like I don't. I used to be socialized. I know. You don't text me back. But that's on the point. I know. I used to have so much. I mean, I obviously enjoy what I do, but I miss going out and, like, of course, I still go out and all that stuff, but, like, I don't have time in the day. And I think I don't even realize it. I'm still, like, sitting down. I'm like, oh, sugar. Like, I didn't text any of my friends back. Don't have the energy to do this, but then then again, like five o'clock in the morning rolls around and I'm like, ready to go at the bakery. And I don't know. I think things change and you kinda have to realize, like, what are priorities? And I also think a part of my drive is, like, I really want to help my parents. Mhmm. I mean, they've sacrificed so much for us. And I wanna kind of give back and be like, hey, I got this. I also have really crazy ideas that my dad's like, absolutely not. We're not doing that. Mhmm. And when I tell him these crazy ideas, he's like, Okay. You're nuts. You're crazy. Like, the amount of times I hear that you're crazy coming from my father or my mother, I was like, dude, let's do one thing at a time. One thing at a time. One thing at a time. I can't do one thing at a time. I like, need to always be busy. But anyways, I think that's a part of being young, I guess. Me tell us one of the craziest moments, especially your dad because he is, like, the baker where you guys butted heads and it was clear that you're, like, under thirty just being, like, this is the best idea ever, and he's, like, you're crazy. Yeah. I'm about to get you out of this. Yeah. He's like, what the heck's up? Oh, we were making Panatone one day. I feel like all these stories are relating back to Panatone. We make more than just Panatone. We're one of the o g wholesale Italian bakeries in New York, Sydney. So, you know, all those top bottles, restaurants, bakeries. Back in the day, just not everyone bought their bread from Satepani, their pastries from Satepani. It was a good Italian pastry at a restaurant. It was coming from my bakery. That was my family's business. We still do a lot of wholesale, I don't love wholesale. That's my dad's baby, and we're still gonna always have wholesale because that really is it is fun. You know, it's fun making all those pastries. It's not like we're making one or two dozen cannolis. So, you know, you've been to the holidays. I think you come and help me out. I mean, packing cookies, packing thirty four thousand pies. Like, one of the factory by any means. Like, everything we do is mid by hand. We don't have a cookie machine, like, every cookie we cut is cut by hand. Every pie crust is made by hand. We have that guy who's just, like, bum, bum, bum, bum, cutting out with cookie cutters. We really do everything by hand. And even though we're doing large quantities, it's really important to us the quality and the procedure, making sure that it's delicious, and we're not gonna give you a bad product. The reason why we make the best cannolis is because everything that goes into it is the best. You know, the reason why we make the best We go through heaven and hell and back just to bring the best flower to New York to make our planet darn it. Our pizza is so good. It's because our flower is so good. Our tomatoes are so good. Our cheese. Oh my god, our mozzarella. It's amazing. And our basil, some of it is even grown right here in our little little piece of, land that we have right in front of the restaurant. We have a little herb garden that my dad likes to take care I wanna stick on the Panatonic topic, but this question just came to mind. I have to ask. Of course. Given that you are, like, one of I think what, what I admire about you, and it's that you are Italian American. You're also Ethiopian American or their half, but you really are this great conduit between Italy and America because, you know, your dad was born in Italy and you spent so much time there. You speak Italian. You travel there, and you really are about, like, keeping those roots alive, but not through an American lens, through an Italian lens in New York. With that said, I think it's, like, one of the reasons that your bakery and your restaurant is so great is that things are I hate to say very Italian. But you know what I mean? Authentic is a, like, a loaded word, but it's true. That's why I wanted to ask about the cannoli because Canoleon in New York, you know, or Jersey. It's like, oh, you want a cannoli. We know it's plural, but, like, here, it's like, oh, you want a cannoli. It's canola. But what's your biggest beef with cannoli in New York? Like, what makes yours the best? I'll be stuff them to order. Mhmm. Because no one There's one rule. No one And did I failed to order everyone? Exactly. Fill to order because no one likes a sari canola. Put it on a shirt. Oh, did you see my t shirt? I made t shirt let's say, you can always get the best. You can only get the best, but it's not I love that. Oh my god. You don't have one. I gotta get one. Oh my goodness. They're the best. Well, I don't really have beef with canola. You know, I think that we obviously make it better than everyone else, but I'm not even saying that to be cocky. Like, it's so good. It's not too heavy. You you've had our cannolis. I could have thirteen in a sitting. I mean, not all at once. But like, you know, all we're talking. Over time. Over time, for having dinner, unfortunately, that's my that's my little heat of my heart. Oh, I love cannolis. I don't really have beef. I mean, I don't understand when people do it with other things. I think it's important. Like, it's okay to get creative and, like, have fun with it, but you can't take away. Like, nothing will ever be better than the traditional version. Exactly. And that goes with many different things. Mhmm. You know? Like, back to the Panettone, my mother, my father, they love our classic. I like our classic. I wouldn't say it's my favorite. Our classical is our number one selling Panettone, which I think find it crazy because I think our number one should be the Panettone that got my father into the bigger my both of us, we've gone to a huge fight over this because, you know, making Panettone, it starts early in the morning, usually before the sun rises, we get to the big cream. And I'll never forget this. It was, like, during the pandemic. Unfortunately, my mom was really sick. We were making Patatone. It started early. The dough wasn't fully proof, so we had some time to kill. And, you know, it was a kind of dark time. My my grandmother, unfortunately, was really six. So there was a lot on our mind. And, my dad was like, oh, man, this is taking forever proof. I think we came here too early. So anyways for killing time. The Joe was in the mixer, and he was like, oh, we actually made too much dough. Maybe we can make a little batch of chocolate on it, Donna. I was like, okay. So we divided the dough before incorporating the reasons. You know, we finished making the classic on it, we were gonna just make chocolate for really selfless reasons for myself because I love our chocolate. And what happened? My dad walked out, and I threw a whole thing of Natella into it. He walked in. He was like, what the hell are you doing? You put too much chocolate in there. I was like, oh, I actually didn't even put the chocolate yet. I just put a bunch of Nutella into the mix. He's like, boy, we woke up all so early just for this. Just for you to ruin something. I was like, it's literally extra dough, dad. He's like, who's gonna buy a nutella flavored punnet on it? I was like, I will. Everyone. It's like, it will clean up my bank account. Like, I'm happy to have throw me in Natella. Like, I everything is better with Natella. So he was like, oh, wait, fine. But if we got stuck with it, you have to figure something to do with it. I was like, bet. I'll eat it. They're not a problem. I'll eat it. Sure I could call Victoria. I'd be like, hey, then. Y'all doesn't that tell up on it. So we bake it. It comes up delicious. And then before we cover it with chocolate, like we do for the chocolate on it. I filled it up with My dad was looking at me. Like, I had seventeen heads. He was like, wait a minute. Look at all that to tell you. Just put in there. Let's weigh it because I weigh it. One pound of ten is usually one kilo. Right? Because I bet you this thing is gonna weigh three pounds. Maybe four. We waited. It weighed like a two pounds. It's like you put way too much Chantelle in there. It's like, whatever. I made a beautiful video. I got this Natella. It came out. It was like, oh, wee gooey, nutella, sexy, beautiful. And guess what? The phone was ringing. Hey, I just saw on Instagram that you guys have this like Natella build bread. Do you have any? Can I come pick it up? Hey, I'm coming from New Jersey. Do you think I could put this up? Hey, I'm driving from Boston. I saw this thing on and And then it just all just rang. I just sat there and I was like, I think they're gonna have to make another batch of my punnet Donna that has Natella in it. And my dad did not wanna be like happy with it, but he was obviously very happy. He was like, alright, you're right. I don't like to say that you're right, but you're right. I was like, okay. That's hard to get from Nina. It was hard. It was I've, you know, I've cut myself onto that. I was very proud of me. And, I mean, we should have said this before because for people who don't understand, like, like, what Panatone is, like, Panatone is has been around for centuries as a traditional Christmas bread with the raisins and I mean, I usually you should explain this because you are the Panatone princess, but That's a delicious bread traditionally in Italy. It's made just for the holidays. It takes a few days to make. We constantly are feeding and refreshing our mother yeast, which is what goes into making it. And the day before we bake it off, we do the primo and pasta, which is the first mix. And from there, you will let it proof overnight, you do the second mix. It's almost it's a very similar idea to a souffle. Like, there's so much air that goes into this. So once it's baked, we take it out and we hang them upside down like this. We have these little skewers that hang in here. So it lets the kind of dry overnight upside down to keep that structure. Like, we wanna keep it nice and fluffy. And then the next morning, we come in, and then we package it. And that's what you cut into it. You see those beautiful bubbles. You see this? You see this right here in the bread. So that's that's it. And then we do different variations of it. I remember we started doing, like, different flavors all year round, and people would be like, oh, who's gonna order this? Panatona's only a Christmas thing. And I was like, okay, then you only can eat it for Christmas. I will eat it in April, June, July, whatever. And now, I mean, recently someone sent me a DM, and they're like, hey, I know you've been making Panatona. All year round for a while, but now, like, this really big bakery in Rome is making it all year round. I think that they were probably inspired by you. And I was like, wow, that's so cool. I I obviously don't own the you know, people could do whenever they want, whenever, but it felt to me, like, that's such a cool feeling. Yeah. Because you're breaking a tradition. And, I mean, especially to think about people our age and making things more accessible because I think oftentimes, and maybe you feel this way. Also, we're both italian It's like, there's Italian traditions that we love and respect. There's time to go outside of it, and that's okay. It's not a way to keep people out. And I think you broke that barrier to make Panettone more of a like universal thing. Everyone should enjoy it. The same way everyone should have nice name. There's no reason. We only have one life. Who knows if it's gonna be we're gonna live to a hundred years old. It doesn't matter. But while we know that today is promised, tomorrow might not be. Whatever the hell you want. Wine to wine business forum. Everything you need to get ahead in the world of wine, supersize your business network. Share business ideas with the biggest voices in the industry. Join us in Verona on November thirteen to fourteen twenty twenty three. Tickets available now at point wine dot net. How have you been seeing your dad's been making Palatona since he was out of the womb? How do you start making Panatone? Because he's sicilian. So when they opened up, they would sell actually Surbot Penantone. And people would say, like, I wish you guys would make theiritism all, something like that. And then he actually still keeps in contact with his buddy I was just to meet up with when I was in Italy a few years ago. He's crazy. He's so funny. He's, like, good, crazy. Like, I I ended up unfortunately getting, I thought it was food poisoning, but it ended up being COVID. And I was stuck in Milan. And the day that I, like, woke up not feeling too good in the middle of the night. So I sent him a message. I said, mister, I'm so sorry. I'm not gonna be able to come visit you tomorrow. In general, we're gonna have to rain check our pesto date. And he was like, no. What's wrong? I was like, I don't know. I'm not feeling well, like, and he goes, okay. I'm gonna come. I was like, no. It's, like, January. It's okay. I I don't feel well. I'm like, I feel so never met him as an adult. Like, he obviously knows me as a kid. And he's like, no. No. Your your father is like my brother. I love him. I gotta he would do this for my daughter. I was like, okay. I'm fine. I'm fine. I was with my boyfriend. And, I was like, I promise you. I'll be okay. If I need anything, I'll give you a call, but Milan to general. It's not like Not that. Not like taking the subway. It's not Well, it's not taking the subway. Yeah. It's not super close, but it's not too far. And I I don't wanna be a burden. I was fine. So, I actually ended up going to the I'm still not feeling better, but good thing he didn't come visit. I had COVID. And he was like, oh my god. I'm gonna come busy. I was like, no. Definitely don't do that. Like, I don't wanna get you sick. So this man who we still have a relationship with, came here to work for, I think. I don't I actually don't remember the story, right, but he came to work for someone and end up working with my dad and our bakers and developing the recipe. And so that's that's kind of how it came. Oh, wow. Interesting. And it just stuck, which yeah. And I think the beautiful thing about this, especially for us entering a new generation with Italian food and beverage is just traditions are always changing and they they're never it's not because, like, someone wants to destroy the tradition, it's because of these happenstance things where it's like, to your dad starts speaking paratore, that obviously you're his daughter. You're raised with all this paratore love. And now you've taken paratore, made it this year round thing instead of this, oh, you know, just so you know, Christmas and Christmas morning French toast and allowing people to enjoy different flavors of it, like reaching different people because some people hear raisins and candied fruit and they automatically, I'm good. I'm good. Exactly. I know I love classic potatoda with every inch of my body. Most people do. I am a chocolate, like, exotic. For me, like, okay. Yeah. I'll have some classic potatone. Nothing against it. Of course, I love it. It's delicious. But it went the minute you say, we also have chalk. You don't even have to finish saying the chocolate? I'm like, yes. That's nice. That's the one. And so, like, chocolate, panettone. Oh, this was the craziest thing. We did a rainbow cookie panettone. When I first suggested this idea to my dad, he thought I was going crazy. He was like, did you just say what I think you said? I was like, yeah, a rainbow cookie pun. It's our, it's our number one sold cookie in the shop. Why wouldn't we make it a punnet? He was like, are you crazy? Oh, rainbow cooking. What if it's gonna be like a rainbow inside? I said, yeah, that's the idea. He was like, how are we gonna make that happen? I was like, I don't know. Let's play around with it. He's like, okay, whatever. He's like, at this point, whatever you wanna do, it would which is almost hard for me to hear my dad say because I do like that little, like, arguing. I love when he's, like, no. And then I'm, like, yes. And then it's just, like, dramatic and it's fun. And, like, kinda makes our days go by a little bit faster at the bakery, I guess, which is not always a good thing. But, anyways, so he was like, fun. You wanna try. Let's try. Of course, the first year we made it, I got bullied, low key on Instagram. We had people being like, oh, what the hell? And then we got a whole different community of people being like, whoa, those are like my two favorite things mixed in one. Wow. That looks amazing. Oh my gosh. Where can I order it? Do you guys ship? I live in Minnesota showed I live in California. I live here. I live there. Unfortunately, I can't disclose the name, but, like, this huge celebrity, I listened to his music. His manager came to the bakery, and he was like, I've been obsessed with your rainbow cookies forever. And I wanna send this person I work for and disclose his name, your rainbow cookie Panatonic, because he also likes your rainbow cookies. And so we sent it to him. And then he goes, okay. Well, his girlfriend really likes it, and you sent him another one. And I was like, breaking out fan growing. I was like, this is literally the coolest slate. Like, one of my favorite musicians is sitting in Las Vegas and enjoying. I find it done it, but someone else was saying, oh, you're crazy. Who would ever eat such a thing? You can't please everyone. You're literally not a chocolate bar. Like, you're not gonna make everyone happy. So whatever. Make yourself fee. I think that's important to mention, especially in the world where, like, people in the younger generations with so much social media engagement, like, we're constantly around opinions and being overwhelmed. And, like, someone who's doing, like, so well as you are to remember that there's always somebody that's gonna have an opinion about what you're doing, and you really have to choose something that you believe in, even if it's literally a sweet bread, a bunnet on it. That's true. And, like, stand by it. Can you give me? Because, obviously, being the Italian wine podcast, but also because Sicily is home to so many incredible dessert wines. Oh, yeah. Can you give me one Panatone and one, like, wine pairing, like, out of your the top of your head or even if it I can give a few. So We've done a few really cool things. So one of them, wine is incorporated in everything or liquor in different ways. We've incorporated it in, you know, it's important. Part of when I was in Italy, this not this past year. This past year I went to Lee, buddy, and I definitely went and tried a lot of delicious ones. But the year before I went to go visit one of the people we carry their wine, not only do we love their wines. They make a variety of different wines that we love. We also love working with them, which I think is also very important in this business because there's a lot of bakeries. There's a lot of winemakers. There's a lot of distributor. Like, there's a lot of everything. Like, we live in a super oversaturated world, which is so beautiful, but also chaotic. Mhmm. And I think what's important is, like, picking your people and working with them. And, like, we went to Donna Fugata, which is this company we we work with. We buy a lot of their wines. We carry their wine. I remember, like, sipping in this wine tasting, I actually have some wine in the refrigerator if you'd like me to open it. You know, after this. Which pairs really well with we have a delicious olive oil rosemary and lemon paniced on it that we need Wow. Which appears so beautifully. It can't remember. It's the Antiva, I think, which is one of their wines that is like, beautiful, beaut blue. I also love their their wine labels. They're so beautiful. So I'm like, of course, I want that on my shelf, but our classic Panatone, we actually soak our raisins in masala wine the night before. So it really absorbs the flavor. We've done in the past. My grandmother is obsessed with Gramonier, which is I know it's not wine, but it is a liquor. Konya. Konya. It's my grandmother's favorite thing ever. And so for New Year's Eve, we did a special run. We did about, I don't know, maybe a hundred, panderos. And we called them, like, our drunken pandero, and we basically soaked it in simple syrup, and it was amazing. We've done the same thing with Hendrick's chin. We did a, drunken Panetone with their chin and this, like, rose petal, water. It was so good. So there's different ways to incorporate it. You know, we're obviously here where everything is made, but at our Harlem location, we pair our different so we sell Panettone by the slice always. We make a Panettone tirumisu, which is a special teeth. Oh, yum. We do, gelato companetone. It's almost like a little ice cream sandwich if you hold it up. It's like a not a strawberry shortcake, but like I'm thinking, like, the Yeah. Well, that's what we do with the tier Me too. Like, instead of the ladyfingers, we use Panatone, But those, like, we pair it with a beautiful vincento. We carry, you know, but y'all. Yeah. So we carry their vincento and we combine it with that, which is really great. We've done some things. Again, this is not wine, but, like, Facabrutto. It's an amazing tomato. Yeah. I think. In the green one? No. That's the Chinta chiminta. Oh, Chinta a bit. I know what you're talking about. I guess it's the brown bottle. It's like almost a little smoky. So I always, like, especially during the winter when I'm, like, cold every single night after dinner, I will have a little piece of Panatone, chocolate Panatone with a little massive tomato from Fachobrutone, and like, just kiss. I'm so happy. Well, yeah. I mean, no surprise. I mean, Sicily being an island of amazing dessert, especially drunken desserts, and some of it, Italy as we know it. So it's no surprise to be that Pardon the Thomas just like ready to Well, I mean, think about it. Our ingredients are coming from sis I mean, there's some place better than Sicily. Our pistachios are amazing. A wine. Oh my goodness. Our food are everything. Like, we're doing an amazing Pannettone using pistachios Liberante that we're bringing back from Sicily. Mhmm. And, like, that's gonna be our Panettone of the month for September. I don't know when this is gonna air, but September, Panettone of the month is a passachio, and we're using sicilian passachios, pistachio, which is really delicious. But, you know, because we are sicilian, it's important that we we highlight the beauty of sicily because I think sicilians You know, that we immigrated here and it kind of gets diluted. Mhmm. And it I don't know. I think my dad has instilled in me, like, really being true to our origins, and we do delicious things from my family's home pound of ventingivia. And we sell them in our store. And, you know, people look at these little cookies and they're like, what the heck? What is us? They've never seen anything like this. And then they eat it and then they buy a pound of it because it's delicious. But we are constantly you know, and and it's for us, it's fun. Like, we enjoy this. For someone else, it might not be fun. This is why we do what we do is we enjoy sharing our culture, our traditions with others, and educating them. Like, Yes. This is a holiday bread, but we make it all year round. Oh, yes. These are these are cookies that my grandfather's sister used to be known for making. I learned how to make them from my dad's cousin I went to Sicily for a few weeks and he showed me how he makes them and we make them in the store and people who, they don't have an Italian bone in their body. They don't even know how to say chow correctly. They love them. And I think that's also so beautiful about New York. You know? Mhmm. We were built by, like, New York City is the city full of people come here from all over the world. And I think it's kinda cool to be able to share a little bit about us with everyone else. Yeah. And then I'm not just Italian. I'm not just a sign. My mother was born in Ethiopia, but she was She's eritrant and half eritrant. And there I mean, there's of course, interesting relationship with Italy there. But I didn't know this till recently. My last trip to Ethiopia. I went with my grandmother, my mom's mom, and we were doing something, and I forgot how it came up in conversation, but my great grandfather apparently was a person who first imported Panettone from Italy to Ethiopia. So crazy. You know Google's crazy over Panettone more than any Italian I've ever met, but whole have a shot community. Ethiopian go crazy for Panettone. Like, absolutely nuts. And then when I tell them how they make different flavors, they're like, oh my goodness. It's crazy how food really does transcend these physical borders in the world. And also these blocks we might find in communication or understanding, and we don't have time to go into the relationship between Ethiopia, Eritrea, and Italy. But, like, that is such a big thing to be like, they love an Italian good and celebrate it in their own way. And also you bringing those two things together, It's really special and to look at it in a positive light from such a multicultural perspective. And I can obviously sit here and I will sit here here and talk to you more, but we have to bring it down to the end of the pod. With our special five things in under five minutes, but really as quickly as possible, to sum up this wonderful conversation with the Panatore princess. That's me. I'm gonna hit you with those five questions. And I'm gonna start the timer, and we're gonna roll. Are you ready? I'm ready. Are you ready? Where are we? We are in Williamsburg Brooklyn, six zero two Larmory Street at Satemani Bakery. And what is the Sethepani Bakery vibe? We're an Italian bakery. We also have a restaurant, and we love that we're sicilian. And what is our featured food today? Panettone. Everything is Panettone. Every day, baby. Tara. Season twenty four seven. And what is your wide pairing for this Panatonic classical. Panatonic classical. Let's pair it with the salacious vin santo from Badia Cortibana. Like Calaty classical. So we're doing tuscan Vincent. I love all this. So we got the paratore from Milato made by a sicilian with a tuscan Vansanto fabulous and last woman owned producer. Women owned producer. And but the great sorry. The raisins in this plant's honey were soaked in sicilian masala wine. Okay. Wow. Yeah. We cross in a lot of oceans, border. I love it. Oh, I love everything. And then last but not least, What is your one thought on Italy's culinary future for the next generation or a piece of advice? A piece of advice. Try everything. Don't knock it till you've tried it. That's to everyone. Every single person. I mean, that's a good rule of foam, not just for food. I think it's going to be a little bit of, like, people trying to understand the classics and going back to, like, even a pre columbus menu kind of thing. I feel like it's gonna go way back. But I also, and, like, really learn the histories of different dishes because that's very interesting. But I also think at the same time, like, Italy itself is dealing with so much more diversity than it's ever had to deal with and it's history that I think our food is going to become I say it's hard to say our food because I'm literally here in New York, but I think the cuisine like, the food scene in Italy is going to inevitably have to be a little bit more diverse because we live in a more diverse world. Awesome answer. Well, thank you so much, Vilana. Thank you so much for having me. I'm so happy we had this conversation, and I wish you all the best. Thank you. We can't wait to eat some bad at all day. I know. Let's finish this up so we can have a slice. As always, a big good answer for hanging out with me today. Remember, you can catch me on the Italian wine podcast every Sunday, and anywhere you can get your pots.