In Plymouth, an authentic taste of Italy

Galassi, who recently opened Patrizia’s Italy Trattoria on Plymouth’s waterfront, attributes her love of cooking to her maternal grandmother, who taught her valuable life lessons, both in the kitchen and beyond, as she grew up in Brescia, a town nestled between Italy’s largest lake, Lago di Garda, and the towering Alps.

“When it came to cooking, Nonna Ester was the quintessential cook and busi nesswoman,’’ said Galassi, 48. “And I learned at her knee.’’

Watching her grandmother run two restaurants also taught Galassi that success requires hard work. As an adult, she adopted that same ethic.

“Most people that know me will say I’m a tenacious person, and I don’t give up easily,’’ she said.

Nonna Ester also stressed the importance of self-reliance.

“She was ahead of her time, teaching me that as a woman, if you do not have your own money, you do not have a vote,’’ Galassi said. “But she was gentle, too. She also said you have to follow your passion.’’

An Italian girl’s education in the kitchen was thorough.

“I still remember, when I was 12 years old, I was allowed for the first time to form a tortellini,’’ she said. “When I was done, I announced to my family, ‘Now I feel like a woman.’ ’’

Preparing for a special occasion was exciting.

“It was always a large family affair, when all the women would gather to make tortellini, tortelli, and ravioli,’’ Galassi said. “That was before the Internet, so this was how we caught up.’’

Because Galassi was the oldest child and excelled in school, she initially trained as a lawyer. It was what her father wanted.

She used her education in law when she came to the United States at age 25 to assist Italian companies in their dealings with American organizations. During that time she lived in Washington, D.C., and later in Florida.

Love for an American who had visited Italy on holiday had drawn the young woman across the ocean.

“As young puppies in love, we decided we couldn’t be apart, so we got married,’’ she said.

The couple had a son, but the marriage didn’t last.

As years passed, Galassi became increasingly dissatisfied with her legal career and missed spending time at home.

“When my son was 12 years old, we had a family talk,’’ she said. “We made the decision I would return to school, and we have never looked back.’’

At age 37, Galassi made her way back home to apprentice under well-known chefs in the Emilia Romagna region, known for its diverse and distinctive cuisine.

“It was a humbling experience after being a decision-maker,’’ she said. “There, I had no position.’’

Once her training was complete, Galassi returned to the United States, this time settling in the Boston area and on the South Shore, where she offered classes in Italian cooking, conducted culinary demonstrations, and taught Italian.

When she moved to Plymouth eight years ago, she continued with language and cooking classes from her home on Court Street.

“It made me feel closer to my country,’’ she said.

Galassi’s son, now 23, has followed in his mother’s footsteps, and is training at the Culinary Institute of America in Hyde Park, N.Y.

She, meanwhile, married a Plymouth resident a year ago, who encouraged her to open her own restaurant. With guidance from nearby small business advisory groups, she opened Patrizia’s Italy Trattoria in late August, selecting the Village Landing Marketplace on Plymouth’s waterfront because its quaint atmosphere reminded her of Italy. The small restaurant already has enthusiastic return customers, because, as Galassi proudly explained, “Here, the passion for food is so thick you can slice it.’’

At her trattoria, Galassi said, she recreates traditional recipes just as they were made in northern Italy 200 years ago, when garlic did not dominate a dish, but simply “whispered’’ in balance with other flavors.

“This is not the interpretation of an Italian recipe - it is the traditional Italian recipe,’’ Galassi said.

“I have a lot of Italian expatriates who come here because it reminds them of Italy.’’

Sunday evenings at the restaurant feature an accordion player and singer to serenade diners. And on Tuesdays the dining room closes to the public for the enjoyment of small private parties. Those nights, Galassi invites guest chefs who specialize in Italian cuisine from the country’s various regions.

“It’s a lot of fun designing the menus,’’ she said.

Weekend fare includes several specials along with the standard menu. Those might include pumpkin ravioli in a fruit sauce, sea bass in citrus oil, or stuffed veal breast. Boar, duck, venison, and rabbit, typical northern Italian dishes, are featured.

“I believe passionately if you are in America and you have a dream you’re willing to work for, you can attain it,’’ Galassi said. “What defines the American people is their generosity, their intelligence, and their willingness to help.’’

Patrizia’s Italy Trattoria is open from 10 a.m. to 10 p.m. daily except for Tuesday. The restaurant offers a light breakfast accompanied by coffees, expresso, and cappucino. The lunch menu includes panini, pasta, soups, and salads. Formal reservations are not taken for dinner, but customers can call ahead to get a jump on the crowd. Christine Legere can be reached at christineleger@yahoo.com.