Armando Leopoldo Pasetti was an anchor of the Italian community in St Louis. A beloved man, father, and friend to many, he passed away on Christmas Eve at the age of 96. Pasetti was born on June 20, 1924 in  San Martino dall'Argine in the region of Lombardia. He first came to St. Louis in 1938 when he was only 14 years old and followed in the footsteps of his uncle, Giovanni Volpi, who founded Volpi Foods in 1902. After Volpi's death, Pasetti, who had become a master salumiere, led the company from 1958 until 2002, when he passed on his business to his daughter Lorenza. Pasetti is survived by three daughters, eight grandchildren and 10 great-grandchildren. He was a founding member of Club Italiano Per Piacere, a St Louis Hills resident, and a parishioner of St Raphael the Archangel Catholic Church.

The Italian Community of St Louis will deeply miss Armando and owes a debt of gratitude for his steadfast support and his dedication to preserving and promoting l'italianità in St Louis.

Services: Visitation Wednesday, December 30 at 9:30, Mass at 10:30 at Saint Raphael the Archangel Church, 6047 Bishops Place, 63109. Mass will be live streamed to the parish website.

Armando Leopoldo Pasetti era una figura fondamentale della comunità italiana a St Louis. Amato da tutti, padre ed amico di molti, è morto durante la vigilia di Natale all'età di 96 anni. Pasetti arrivò per la prima volta a St. Louis da San Martino dall'Argine, in Lombardia, quando aveva soltanto 14 anni, seguendo le orme dello zio Giovanni Volpi, fondatore della Volpi Foods nel 1902. Dopo la morte di Volpi, Pasetti, divenuto maestro salumiere, è stato a capo dell'azienda dal 1958 fino al 2002, quando ha ceduto l'attività alla figlia Lorenza. Pasetti ha lasciato tre figlie, otto nipoti e 10 pronipoti. Era uno dei membri fondatori del Club "Italiano Per Piacere", cittadino di St Louis Hills ed un parrocchiano della chiesa cattolica di St Raphael the Archangel.

​La Comunità italiana di St Louis sentirà la profonda mancanza di Armando e gli sarà per sempre grata per il suo costante sostegno e la sua dedizione nel preservare e promuovere l'italianità a St Louis.

Rito funebre: L'eucarestia di saluto al caro Armando verrà celebrata mercoledì il 30 dicembre alle ore 10.30 nella chiesa parrocchiale di St Raphael the Archangel, 6047 Bishops Place, 63109. Dopo il rito proseguirà in forma privata.

È con grande rammarico che vi informo che questa mattina Armando Pasetti è morto, a casa sua, assistito dalla figlia Angela Pasetti Holland. Confido che tutto il nostro club si unirà a noi nel porgere a Angela, Lorenza, Carla e l’intera famiglia Pasetti le nostre più sentite condoglianze. Armando è stato un grande amico della comunità e particolarmente di Italiano per piacere come socio e sostenitore sin dai nostri inizi, vent’anni fa. Si ricongiunge ora con la sua amata Evelina e noi ricorderemo sempre entrambi con grande simpatia e affetto.
- Cav. Franco e Nerina Giannotti 
​
Un grande uomo che ha tenuto alto negli Stati Uniti il nome dell’Italia e della mia e sua Lombardia. La comunità italiana ed Italo-americana perde uno dei suoi più grandi riferimenti. Riposi In Pace.
- On. Luigi Augussori, Senatore della Repubblica Italiana
 
My prayers and heartfelt condolences to the Pasetti Family in their time of mourning. I will remember the repose of the soul of Armando in my prayers and celebrated Masses. We are grateful for his support of the mission of the Church in our Archdiocese, as well as his contribution to the greater community. May the Risen Lord bless him with eternal life and grant consolation and hope to those in their time of grief.
- Most Rev. Mark Rivituso, Auxiliary Bishop of St Louis

Con immenso dolore e sentite condoglianze uniti alla famiglia, un grande uomo, una colonna portante della Italian Hill, un caro amico, ci mancherà tanto quando si verrà, a Saint Louis e non vederlo, sorridente, dietro il bancone.
- Maria Grazia Hayes, Tarquinia, Italia
 
Quanto ci dispiace. Lo ricorderemo sempre con piacere, il caro zio Armando. Indimenticabile il suo sorriso buono unito alla contagiosa positività.
- Alberto e Annarita Gabbiani, Cremona, Italia
 
Grande uomo di rispetto. Condoglianze a tutta la sua famiglia.
- Antonio e Marisa Gandolfo, St Louis, Missouri

Joe, per prima cosa voglio dirti che è molto emozionante incontrare un appassionato dell’autentica pizza italiana come te. Come sapete, non capita tutti i giorni di aprire una pizzeria italiana particolare a St Louis. Sottolineo la parola "autentica" perché la pizza non è nuova a St Louis e conosciamo tutti l’origine del formaggio "provel". Non intendo chiederti nulla a riguardo delle opinioni degli italiani nei confronti del "provel", ma sono sicuro che ci sono state discussioni accese mentre vivevi in Italia.

Cosa ti ha portato a trasferirti in Italia? Per quanto tempo ci sei rimasto? Dove vivevi esattamente?

La storia inizia con mio padre. Negli anni '70 ha studiato all'Università Loyola nella zona di Monte Mario a Roma. Quando ero piccolo, mio padre decise di fare viaggi di famiglia in Italia. Non c'è mai stato nessun dilemma a riguardo della destinazione. Questo è stato il mio primo impatto con cultura Italiana. Dal 2006 al 2007 ho frequentato la stessa università a Roma. 

Ricordo che è sempre stata la sensibilità italiana ad attrarmi — i cibi tipici italiani locali. Nel 2018 sono tornato in Italia, trasferendomi a Napoli. Volevo conoscere le mie origini per poter imparare la ricetta tradizionale dell'ottima pizza napoletana. Avevo trovato una pizzeria nei pressi dello storico “spaccanapoli” o Via dei Tribunali, la "Pizzeria dal Presidente”, dove mi hanno insegnato a fare l'impasta per la pizza napoletana. 

Parlaci del tuo sogno di aprire una pizzeria. Hai sempre avuto la passione per la pizza?

La mia passione è per la creatività. Il mio obiettivo non è replicare la pizza napoletana più autentica. O la pizza romana più autentica. La mia pizza rende omaggio a tutti i posti in cui ho viaggiato. Prati. Ischia. Ortiga. Brooklyn. San Francisco. La lista continua. Per darti un'idea, la mia crosta è più croccante di quella napoletana. Cuoce per un periodo di tempo più lungo. Il sogno si è realizzato dopo tanti anni di visualizzazione nella mia mente. Roma, Napoli, Sicilia e le lezioni col maestro pizzaiolo Gabriele Bonci mi hanno aiutato a cristallizzare la mia passione. 

Parlaci della “Pizzeria da Gloria”. Perché hai scelto proprio questo nome?

Gloria era la mia nonna, e questo è un omaggio a lei. È una pizzeria nella sua forma più pura.

Qual è il processo di produzione della tua pizza? Quali ingredienti usi e qual’è il loro origine?

Usiamo un forno Pavesi di Modena, Italia. La base del processo coinvolge tecniche antiche e cerchiamo di procurarci ingredienti da fornitori negli Stati Uniti. Pomodori della California. Formaggio del Wisconsin. Farina dello Utah. Il mio vino proviene dai vigneti biologici. L'impasto è composto solamente da farina, acqua e sale. Usiamo lievito naturale. I prodotti sono prevalentemente statunitensi, ad eccezione di alcuni formaggi e vini.

Come mai hai scelto di aprire la tua pizzeria nel quartiere di The Hill? Hai ricevuto qualche feedback per non aver messo il "provel" sulla tua pizza? (The Hill è un quartiere che è stato insediato dagli italiani da 100 a 150 anni fa. Oggi ci vivono parecchi americani di origine italiana.)

The Hill è l'ultimo quartiere italo-americano negli Stati Uniti. È una comunità piena di panifici, trattorie, osterie, birrerie e alimentari. È un quartiere nel vero senso della parola. Ho un'idea creativa per quanto riguarda il provel ma è solo un concetto. Vieni a trovarci per una festa quando la pandemia sarà finita! Attualmente, siamo aperti per pizza e vino da asporto da mercoledì a domenica. È aperto per pranzo durante il weekend (da venerdì a domenica). Per maggiori informazioni, visitate il nostro sito: www.pizzeriadagloria.com

Joe, è stato un vero piacere parlare con te. La comunità italiana è molto entusiasta della tua pizzeria e so che alcuni di noi hanno già assaggiato la tua pizza e ne sono rimasti entusiasti. Ho mangiato una pizza Margherita l'altro giorno ed è stata una delle migliori che abbia mai provato. È bello conoscere altri americani entusiasti e determinati nel portare l'autentico cibo italiano negli Stati Uniti.

Thanks to all who participated in the 5th World Week of Italian Cuisine (La Settimana della Cucina Italiana nel Mondo). Congratulations to Tanya Apostolova of St Louis who won our contest and receives a $100 gift certificate to Casa Don Alfonso - St. Louis! Voters selected the food picture or video on our social media pages that they felt most intrinsically expresses authentic Italian cuisine. Those who received the most likes are listed in order below. 

1st place - Tanya Apostolova (Fettuccine cacio e pepe)

2nd place - Fiorella Buonagurelli (Pasta tricolore)

3rd place - Giovanna Capaldo (Gnocchi alla sorrentina)

Special Mention - Annamaria Pascale (Rummo spaghetti with butternut squash cream, parmigiano reggiano and pistachio crumbs)

On Monday, November 2nd, amidst an atmosphere of anticipation in the run-up to a highly contested U.S. presidential election, Italian Senator Luigi Augussori visited with leaders of the St Louis Italian community. It is certainly not every day that an Italian Senator visits St Louis and it is definitely not expected on the eve of such an important political event. Since the Senator is a member of the Organization for Security and Co-operation in Europe (OSCE), the purpose for his trip to the Gateway City was primarily as an international observer for the elections. Yet, Sen. Augussori graciously chose to spend his free time visiting with his Italian compatriots and visiting local Italian businesses. Augussori comes from Borghetto Lodigiano near Milan, the very same town where locally owned Volpi Foods founder Giovanni Volpi was born.

During the meetings, which I was privileged to participate in as president of the St Louis - Bologna Sister Cities, the Senator and leaders of the Italian community discussed increased business development between the St Louis region and Italy. Among the attendees was Giorgio Bucci, CEO of the global software company Arteco Global and a major donor of the community's initiatives and activities including the annual Ferragosto and Carnevale celebrations. The Senator, who understands quite well the particular dynamics of Italians living in St Louis, congratulated the work of several outstanding individuals including Barbara Klein of the Italian Film Festival USA and Cav. Franco Giannotti who founded the region's only exclusively Italian speaking association Club Italiano Per Piacere. Augusorri also praised Giovanna Leopardi who founded the St Louis Italian Language Program in September 2019 which has had great success in its first year with an enrollment of over 75 students of all ages and levels of proficiency. The Senator also praised developments made by the St Louis - Bologna Sister Cities Organization and the World Trade Center - St Louis which have been instrumental in re-establishing economic ties with the Emilia-Romagna region of Italy, particularly in the ag-tech and agricultural sciences sector.

Believe it or not, this is not Augussori's first trip to St Louis. He is a diehard fan of the St Louis Cardinals and has traveled to St Louis four times to watch the Cardinals play at Busch Stadium. The Senator played baseball for thirty years beginning in his youth and made it his goal to visit each MLS stadium in North America. Augussori spoke about some of his personal friendships with Cardinals players he has had over the years. 

During his brief stay in St Louis, the Senator visited Volpi Foods and presented the business with a proclamation from the mayor of Borghetto Lodigiano, Giovanna Gargioni. Volpi Foods was founded in 1902 by Giovanni Volpi who came to St Louis at the turn of the 20th century. His nephew, Armando Pasetti, from Montova, also in Lombardia, took over the business after Mr. Volpi passed away. Armando then passed on the business to his daughter Lorenza Pasetti who has grown the business to over 200 employees. Volpi Foods is a sponsor of the Italian community and has donated to numerous events over the years.

The Senator bestowed us with the following statement following his visit: "During my mission to St Louis as an international observer for the U.S. presidential elections, I had the chance to meet with the main organization for Italians living in the region. I met with Italian entrepreneurs who found the right opportunities and conditions to develop their businesses. I also appreciated the numerous cultural initiatives organized by the Italian Community of St Louis."

From our part, we are honored to have met Senator Augussori and were impressed by the interest he took in our community. Knowing that our dialogue was fruitful, it is our hope that we can visit with him once again in the near future, whether here in St Louis or in Lodi.

On behalf of the entire Italian Community of St Louis, we would like to express our gratitude to the Iaccarino Family and Casa Don Alfonso - St Louis for their generosity in supporting our local Italian and Italophone community. We are, moreover, honored to begin a partnership with such an esteemed and storied Italian restaurant which shares our values and which dedicates itself to promoting authentic Italian cuisine in the U.S.  We are very happy to have welcomed chef de cuisine Sergio Chierego into our community and we look forward to the events and other surprises he has planned for us in the coming year. We sincerely look forward to celebrating many memorable moments together in the near future.

Casa Don Alfonso - St Louis is restauranteur Mario Iaccarino's very first restaurant in the United States. The Iaccarino family has been in the hospitality business for over 120 years beginning with Mario's great-grandfather Alfonso who built the famed Hotel Iaccarino in 1890 at Sant'Agata, near Naples, in the region of Campania. Over the years, the establishment at Sant'Agata has become a beautiful gem on the Mediterranean Sea which respects the thousand-year-old food tradition of the Sorrento peninsula and Amalfi coasts.

The opportunity to open Casa Don Alfonso at the Ritz-Carlton in Clayton came about because of a personal connection that Mario Iaccarino had with the owner of the Ritz-Cartlon who has frequented Don Alfonso 1890 at Sant'Agata for many years. Through this friendship, a vision was born which now has become a reality. The 140-seat restaurant and bar, slated to open in late February, will feature multiple dining areas with relaxed seating in the lounge area and counter seating surrounding the open kitchen. The Italian Community is excited to begin cooking classes in 2021 with Chef Sergio! Non vediamo l'ora! 

Un nuovo ristorante italiano è arrivato a St Louis. Non si tratta di un ristorante italiano qualunque, ma di “Casa Don Alfonso”, uno dei ristoranti italiani più famosi e leggendari di tutta Italia. La Comunità Italiana di St Louis è onorata di accogliere a St Louis “Casa Don Alfonso” ed il suo chef Sergio Chierego. Siamo entusiasti di avere con noi un altro talento italiano madrelingua. Benvenuto nella nostra comunità, Sergio.

Un'istituzione culinaria così importante merita un luogo adatto e tu hai scelto il Ritz-Carlton, situato nel cuore di Clayton. Gran parte della nostra comunità risiede a Clayton e dintorni, quindi avrai numerosi supporter fin da subito.

Voglio ringraziarti personalmente per aver dedicato del tempo a questa intervista. Puoi presentarti alla nostra comunità? Da dove vieni? Cosa ti ha spinto a diventare uno chef?

Il piacere è tutto mio, mi chiamo Sergio, ho 32 anni e vengo da Cagliari, Sardegna. In viaggio dall'età di 17 anni, ho avuto il piacere di poter lavorare nel Regno Unito, Germania, Anitgua & Barbuda e Arabia Saudita. Da 4 mesi mi sono trasferito a St Louis, più precisamente qui a Clayton e come menzionato prima, mi occuperò della cucina a Casa Don Alfonso al Ritz-Carlton. Riguardo a questo mestiere e del motivo per cui l'abbia scelto sta nel fattore umano. Cucinare mi dà gioia. Amici, parenti o clienti, non importa.

Hai viaggiato molto durante la tua carriera. Raccontaci alcuni aneddoti del tuo ruolo di chef, in riferimento ai luoghi in cui hai lavorato prima di venire a St Louis.

Potrei iniziare con piccoli aneddoti di quando lavoravo in un pub inglese a Londra, come offerte del giorno facevo pasta fresca, ravioli e altre pietanze che mi ricordassero casa. In Germania organizzavo grandi tavolate nel giardino del ristorante e insegnavo ai clienti come fare i gnocchetti sardi a mano. A quando ai Caraibi, preparavo gli “Spaghetti della mezzanotte” ai clienti Americani che arrivavano tardi per l'ora di cena. Infine, la caffettiera Moka sempre sul fuoco per condividere un caffè con gli ospiti al Ritz-Carlton, Riyadh.

Come sei venuto a sapere di questa opportunità riguardante “Casa Don Alfonso” a St Louis?

Durante il mio ultimo ruolo al Ritz-Carlton di Riyadh all’inizio di quest'anno. Ho sempre desiderato lavorare negli Stati Uniti e non appena si è presentata l’occasione dell’apertura di Casa Don Alfonso a St. Louis ho fatto richiesta per un colloquio e subito dopo per una prova in cucina.

Puoi condividere con noi i piatti che adori preparare? È una domanda difficile, lo so! Forse hai un piatto tipico sardo che vorresti condividere con noi?

Sicuramente il pesce, in qualsiasi forma, ma adoro anche le paste, quelle che ricordano casa. Gnocchetti al sugo con salsiccia, ravioli con ricotta e bietola. Come dolce adoro fare il tiramisù.

Cosa ti piace di più del tuo mestiere?

Come accennato prima, la cosa che mi piace di più in questo mestiere è il contatto con gli ospiti, il fatto che scelgano di passare la propria serata nel ristorante dove cucino mi rende felice, lo trovo soddisfacente. Potrei aggiungere anche il fatto che adori dare la giusta motivazione alla mia brigata, stimolarli a dare il meglio di sè stessi.

St. Louis risente della mancanza dell'autentica cucina italiana. Con l'entrata in scena di “Casa Don Alfonso” a St Louis, le dinamiche culinarie andranno sicuramente a migliorare. Quali idee avete in serbo per sviluppare la cucina italiana genuina a St. Louis?

Penso sempre alla incredibile possibilità e responsabilità data, rappresentare Casa Don Alfonso quà a St Louis mi rende molto orgoglioso. L'apertura del ristorante, quà nel Missouri, darà la giusta sterzata all'immagine del autentico Made in Italy nel Missouri. Il nostro focus sarà puntato sulla scelta della materia prima, i prodotti freschi e delle eccellenze italiane. Lavoreremo su base giornaliera tutto il menu mantenendo il prodotto più autentico possibile. Non vedo l'ora di conoscervi per avere un caffè e una sfogliatella assieme. A presto!

A new Italian restaurant has come to St Louis. This is not just any ordinary Italian restaurant, this is Casa Don Alfonso, one of the most famed and storied Italian restaurants in all of Italy. The Italian Community of St Louis is honored to welcome Casa Don Alfonso and its head chef Sergio Chierego to St Louis. Furthermore, we are thrilled to have yet another talented native Italian with us. We welcome you to our community, Sergio. Such an outstanding institution in our city deems a fitting location and you have chosen wisely to locate yourself at the Ritz-Carlton in the heart of Clayton. Much of our community resides in and around Clayton so you will certainly have some immediate patrons. 

Personally, I want to thank you for taking the time for this interview. Can you introduce yourself to our community? Where are you from originally in Italy? What inspired you to become a chef? 

It is my pleasure to be here. My name is Sergio, I am 32 years old, and I come from Cagliari, a city on the southern coast of the island of Sardinia. I have been travelling since the age of 17. I lived in the UK, Germany, Antigua and Barbuda and, most recently, in Saudi Arabia. Four months ago, I moved to St Louis. To be precise, I live in Clayton and I am proud to be "chef de cuisine" for Casa Don Alfonso at the Ritz-Carlton. Regarding this job and the reason why I accepted this position, it is precisely the human factor. For me, it's very simple: to cook gives me joy. Some like to boast about their creations to guests, friends, or family. For me, that doesn't matter. It's the cooking itself which gives me the greatest satisfaction. 

In your career as a chef, you have traveled the world. Tell us about some of the places you have been before coming to St Louis. 

I can start with some early memories from my time in London. In my late teens, I used to work in a English pub where, for daily specials, I would prepare fresh pastas, ravioli or dishes that would remind me of my mother's cuisine. During my time in Germany, I enjoyed organizing evening cooking classes at a restaurant garden where I would teach guests how to prepare Sardinian "gnocchetti" from scratch. I remember fondly my time in the Caribbean where I created the dish “Spaghetti della mezzanotte” to American guests who were late for dinner. That was a fun experience! A memory which stands out during my last position at the Ritz-Carlton in Riyadh, Saudi Arabia, was having my moka pot (Bialetti) always on the stove and sharing an espresso with my guests, who preferred this simple way of having coffee over all the others.

How did you hear about this opportunity with Casa Don Alfonso in St Louis? 

I heard about the opportunity during my last job at the Ritz-Carlton in Riyadh earlier this year. Since it has always been a dream for me to work in the United States, as soon as I heard about the opportunity at Casa Don Alfonso, I immediately applied for the job. They were obviously impressed with my resume. I did some interviews and eventually they flew me to St Louis for a tasting. 

Can you share with us some of your favorite dishes that you enjoy preparing? It's a difficult question, I know! Perhaps you have a typical Sardinian dish that you'd like to share with us? 

The Sardinian fish dishes are my absolute favorite dishes to prepare in any way. I also love pasta dishes, especially the ones that remind me of my mother's home cooking. Two examples of my favorites are: gnocchetti con sugo e salsiccia and ravioli con ricotta e bietola. And of course, for someone with a sweet tooth, I love preparing a classic tiramisù.

What are some things that you enjoy about being a chef? 

One thing that makes me enjoy this job is being in contact with guests. The fact that they choose the restaurant where I cook makes me happy. It's very fulfilling. Another factor that I enjoy about being a chef is to mentor and guide my kitchen brigade, support them and give them the rights tools to express their very best in our culinary world. 

With the introduction of Casa Don Alfonso to the St Louis culinary scene, how do you plan on introducing authentic Italian food to St Louisans? 

I always go back to the huge opportunity and responsibility that I have been given. To represent Casa Don Alfonso here is St. Louis makes me extremely proud. The restaurant opening will give the right direction to the image of the authentic Made in Italy in the St Louis area and in Missouri. Our main focus will be on the products, their freshness, and the authenticity of the Italian dishes. Every day we will cook as fresh and authentic as possible.

To be honest, I can’t wait to meet all of you and enjoy a coffee and sfogliatella together. A presto!

​Sono un'artista nata in Italia, a Vicenza. In giovinezza, ho partecipato a viaggi culturali per tutta l'Europa con la mia famiglia, visitando siti storici, archeologici e musei: esperienze d'arricchimento e ispirazione artistica. Ho frequentato il Liceo Classico, che mi ha dato una formazione di base solida, varia e stimolante. Mi sono poi laureata in Architettura all’Università Iuav di Venezia nel 1999. Tuttavia, la pittura e il disegno sono stati al centro dei miei interessi, come un modo per esprimere me stessa e di comunicare, fin da quando sono stata in grado di tenere in mano una matita.

Dopo la laurea, ho atteso a lezioni private di pittura presso il celebre illustratore Giorgio Scarato. A Vicenza, ho partecipato a tre mostre personali e altre collettive. Ho fatto ritratti su commissione e lavorato com decoratrice di maschere veneziane con soggetti personali per ditte che esportano internazionalmente. Dopo essermi trasferita a St Louis, sono stata la "resident artist" della Third Floor Gallery dal 2004 al 2007, partecipando a mostre collettive e personali. Ho lavorato come curatrice della stessa galleria nel 2008. Ho inoltre atteso a varie sessioni del “Draw Club”, partecipato a mostre organizzate da “Art Dimensions”, “Women's Caucus for Art” a St Louis, gli “Open Studios” organizzati dal Contemporary Art Museum (SLAM), a una mostra organizzata da AMP a Los Angeles e una dal "Board of Investment Art a Chicago". Ho dipinto dal vivo a St Louis ad eventi come il “Taste of St Louis”, lo “Stan Musial Gala”, e per undici anni consecutivi al Wall Ball. Nel 2014 in giugno ho ottenuto una mostra personale alla SOHA Gallery, intitolata “Masquerade: Flirting with Decadence”. Successivamente, parte dei dipinti è stata in esposizione alla Houska Gallery. Un mio ritratto di Philip Slein è stato in esposizione nell'omonima galleria del direttore e collezionista. Altre partecipazioni riguardano una lezione sulla ritrattistica al Science Center di St Louis, un'intervista alla radio con Kelley Lamm, il progetto “Faces not Forgotten' contro la violenza d'armi da fuoco. Alcuni dipinti della serie “Masquerade” sono stati esposti alla Mad Art Gallery in occasione della festa del Carnevale veneziano organizzata della comunità Italiana a St Louis, nel febbraio 2020.

I miei lavori personali, che appartengono a una sorta di Realismo Magico, hanno l'obiettivo di investigare il significato dell'esistenza. Anche se lascio il discorso visuale aperto a interpretazioni individuali, cerco di trasmettere un senso profondo d'amore, in connessione con la sua suprema fonte originale. Anche e soprattutto i soggetti più cupi rivelano una finestra sulla speranza.

La mia attenzione ai dettagli e al realismo, in un contesto complessivamente surreale, è solo uno strumento per incuriosire e coinvolgere la gente in questo processo. Anche il dettaglio piu intricato rimane in qualche modo incompiuto, in modo da evitare che diventi auto referenziale e che perda il suo potere di connettersi con gli altri dettagli e con l'intera sostanza.

Allo stesso modo, la mia scelta di tecniche è pure determinata dallo sforzo di comunicare tali significati. Mentre la maggior parte dei miei dipinti sono fatti ad acrilico o olio, e i miei disegni a carboncino o pastelli colorati, ho anche dipinto su stoffe con particolare attenzione ai dettagli, mentre ho fatto murali con una sorta di vena impressionistica.

Solitamente, idee diverse sullo stesso argomento, schizzate su carta, si integrano in una composizione dinamica e significativa che, anche quando è complessa, non lascia spazio a dettagli superflui. In un certo modo, i miei dipinti possono essere visti come pensieri tradotti in immagini.

Ho anche lavorato e continuo a lavorare su commissione, di solito su ritratti a olio o carboncino, concentrandomi sulle richieste specifiche dei committenti. Nei miei ritratti mi piace rappresentare la somiglianza fisica e anche il carattere e l'anima delle persone ritratte.

Seguendo un'inspirazione che è diventata sempre più chiara e forte nel corso degli anni, ho cominciato e continuerò a produrre dipinti personali incentrati sulla fede cristiana/cattolica. Il mio scopo è di mostrare l'amore di Dio, mentre sfido gli osservatoria meditare su alcune degli aspetti della vita piu difficili e a volte estenuanti, in connessione con la fede.

Il referendum sulla riduzione del numero dei parlamentari ha visto la netta vittoria del Sì. Il Sì alla legge che taglia il numero di deputati e senatori raggiunge il 69,96% contro il No fermo al 30,05% dei voti. L'affluenza è stata del  53,84%. Netta vittoria per il Sì anche nelle sezioni Estero. Il voto degli italiani all'estero sul referendum costituzionale per la riduzione dei parlamentari è infatti andato per il 78,7% ai Sì (673.899 voti). Ai No il 21,29% (182.251 voti).

Con la vittoria del Sì al referendum, a partire dalla prossima legislatura verranno eletti complessivamente 345 parlamentari in meno: la sforbiciata interesserà 230 deputati e 115 senatori.

Queste le modifiche approvate dal referendum:
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• la modifica dell’art. 56 della Costituzione italiana, con riduzione del numero dei deputati della Camera da 630 a 400, e della circoscrizione estero con riduzione dei deputati da 12 a 8.
• la modifica dell’art. 57 della Costituzione italiana, con riduzione del numero dei senatori da 315 a 200 e della circoscrizione estero da 6 a 3. Ogni regione italiana inoltre avrà un numero minimo di senatori, non più di 7 (come attualmente previsto) ma di 3.
• la modifica dell’art. 59 della Costituzione, con riduzione a 5, del numero di senatori a vita (ossia di coloro “che hanno illustrato la patria per altissimi meriti nel campo sociale, scientifico, artistico o letterario”) che il Presidente della Repubblica può nominare.

Ci racconti un po' su di Lei, da dove viene, del suo periodo presso l'Università di Padova e del suo viaggio a St Louis.
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Mi chiamo Nicola Pozzi e vivo in St. Louis da circa 10 anni. Sono sposato con Barbara Hawatmeh e ho tre bellissime bambine, Valentina (7), Alessandra (5) e Bianca (3). La mia storia inizia 39 anni fa a Feltre, un piccolo paese di montagna ricco di storia, cultura e bellezze naturali. Feltre è posizionato ai piedi delle Dolomiti, in provincia di Belluno, nei pressi di località sciistiche rinomate come Cortina D’Ampezzo, Madonna Di Campiglio, e, allo stesso tempo, vicino a città d’arte come Vicenza, Padova, Verona e Venezia. Mia madre, Lucia Perenzin, e la sua famiglia sono “feltrini” da generazioni, mentre mio padre, Fabrizio Pozzi, e la sua famiglia sono originari da Verona e naturalizzati “feltrini”. Ho un fratello più grande, Stefano, con cui sono molto legato. Stefano vive a Feltre con sua moglie Alessia e il mio super nipote Francesco.
 
Sono molto orgoglioso delle mie origini feltrine e delle nostre tradizioni, che sono inevitabilmente legate alla storia secolare della nostra città e del territorio. Particolarmente importanti per me sono due eventi che si celebrano ogni anno: il Palio e la Festa della Liberazione. Il Palio è una manifestazione che celebra ogni anno la consegna di Feltre alla Serenissima di Venezia, un evento storico importante per la città e i suoi abitanti. Ogni estate, ad agosto, i quattro quartieri della città si sfidano e danno spettacolo ad uno degli eventi più affascinanti a cui abbia partecipato. La Festa della Liberazione è una festa nazionale, che viene celebrata in tutta Italia. A Feltre e dintorni, però, questa festa è molto sentita perché ci ricorda il sacrificio dei nostri familiari caduti durante la Prima e la Seconda guerra mondiale per difendere il nostro territorio e la libertà. 

Come molti feltrini, sono cresciuto all’aria aperta, praticando vari sport tra cui calcio, ciclismo e scii. Ho avuto la fortuna di giocarne per molti anni a calcio a buoni livelli, facendone una professione, fino a che ho deciso di dedicarmi complementarmente agli studi all’ Università di Padova. A Padova, una delle più antiche e prestigiose Università’ in Europa, ho prima ricevuto la laurea in Farmacia (Pharm.D.) e poi mi sono specializzato in un’area dell’ industria farmaceutica che si chiama biotecnologia, il cui obiettivo è sviluppare bio-farmaci, come ad esempio vaccini e nuove medicine per cancro, autoimmunità, malattie cardiovascolari, etc. Dopo aver ricevuto il mio Ph.D. in Scienze Biomolecolari (i.e., Biochimica e Biofisica), mi sono trasferito a St. Louis per continuare la mia carriera di ricercatore. 

Sembra che Lei avesse sviluppato particolare interese per i processi chimici delle proteine. Da dove proviene la sua curiosita’ per questo campo?

Da bambino, a detta di mia madre, ero molto curioso e avevo il desiderio di capire come funzionano le cose nel dettaglio. Prendevo oggetti molto semplici come sveglie, radio, lampadine, li disfacevo e ceravo di rassembrali (con poco successo). Mi sono poi appassionato, con la stessa voglia di conoscere i dettagli, allo studio del corpo umano. A quel tempo non sapevo cos’erano le proteine ma credo che la mia passione sia il frutto di quel desiderio di conoscere come funzionano le cose. Mi sono innamorato dei processi chimici delle proteine all’Università dove ho cominciato ad apprezzare la bellezza e complessità del corpo umano. 

Oltre all'insegnamento, di quali progetti si sta occupando all'università?

Come molti professori nelle Scuole di Medicina negli Stati Uniti, la maggior parte del mio tempo lo passo facendo ricerca, la mia vera passione. In questo contesto, il mio lavoro è sviluppare nuovi progetti di ricerca, trovare i soldi necessari per far si che le idee diventino realtà e divulgare i risultati in riviste scientifiche e congressi. In generale, il mio laboratorio si interessa di capire i meccanismi che ci consentono di non sanguinare quando ci procuriamo una ferita (coagulazione) e, allo stesso tempo, di non formare coaguli quando non è necessario. Purtroppo, questi meccanismi non sempre funzionano come dovrebbero. Di conseguenza, molte persone sono a più alto rischio di sviluppare malattie molto gravi, come gravi forme di sanguinamento (emorragia), infarto cardiaco, embolia polmonare e ictus cerebrale. 

Ci potrebbe raccontare dei nuovi sistemi diagnostici e terapeutici che sta sviluppando per combattere i disturbi cardiovascolari e autoimmuni?
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Al momento, abbiamo due progetti di ricerca attivi. Il primo progetto si occupa di sviluppare dei nuovi farmaci anticoagulanti che permettano alle persone di vivere una vita normale, senza doversi preoccupare di effetti collaterali molto gravi e debilitanti, come il sanguinamento. Oggi, questo tipo di farmaci non esiste. Il secondo progetto ha come obiettivo quello di capire il motivo per cui alcune persone sviluppano inaspettatamente dei coaguli in assenza di fattori di rischio conclamati, come ad esempio malattie genetiche, ipertensione, diabete, etc. Negli ultimi anni stiamo studiando una malattia autoimmune che si chiama sindrome da anticorpi antifosfolipidi, o più semplicemente APS. Mentre gli anticorpi sono importanti e necessari per proteggere il corpo da infezioni, gli anticorpi antifosfolipidi attaccano delle proteine che contribuiscono nel mantenere il sangue fluido, e questo li rende molto pericolosi. Il nostro lavoro consistente nel capire perché e come gli autoanticorpi antifosfolipidi aumentano il rischio di trombosi, e, allo stesso tempo, nello sviluppare delle metodiche che ci consentano di diagnosticare e trattare in modo tempestivo i pazienti a rischio. Grazie ad alcune scoperte fatte di recente, ora stiamo sviluppando dei nuovi test diagnostici e abbiamo nuove idee per combattere questi tipi di autoanticorpi. Spero che il nostro lavoro possa aiutare molti pazienti in futuro. 

Ngone, you were born and raised in Italy. You are an Italian citizen and a person of color. What was your experience growing up in Italy as someone born of an immigrant family of African descent? 

I had quite a difficult time fitting in with my peers during my younger years in Italy. My parents are from Senegal, but I was born and raised in Italy for 13 years. I was the only black girl in my class from kindergarten to 6th grade, and it definitely wasn’t easy because my peers didn’t have much awareness regarding diversity. My classmates simply didn’t think it’d be possible for a black person or any other person of foreign ethnicity to be considered an Italian citizen.

You learned Italian just like any other girl or boy growing up in Italy. You attended school just like your peers. Were you looked upon differently even though you spoke fluent Italian and embraced the Italian way of life, or do you feel that you were treated the same as your peers who were not persons of color? 

I’ve always loved my country. I grew up with a deep admiration for it and love for the culture. Growing up, I spoke Italian much more often than my parents' native tongue Wolof. Eventually, I grew a thick northern Italian accent that still leaves its traces in my voice. Although I sounded exactly like any other Italian girl or boy, I faced racism on multiple occasions because of the color of my skin. My peers had the misconception that Africans were savages who live like uncivilized animals. I lived in Collio di Vobarno in the city of Brescia, one hour north of Milan. I attended Scuola Primaria Giorgio Enrico Falck and Scuola Media Statale A. Migliavacca. I was pushed intellectually daily, and to this day, I rave about the education system in Italy. During my years in Italy, I never realized the advantage of the education I was receiving, but I can certainly say that it put me at great advantage once I entered the American schooling system. However, while I was given an amazing education at a young age, I also received much discrimination and racism growing up.

Tell us about your journey to the United States and specifically why you and your family came to St Louis? What has been your experience in this city as a person of color?

During the decades my family lived in Italy, my dad worked for an industrial factory called Fondital SPA which manufactures heaters. My mother worked for a similar factory which is now out of business because of worker’s rights lawsuits. My parents both worked at their industrial jobs for over 15 years, but my mother lost a long legal fight against her employer after she and many others found out that they were being underpaid according to their contract and were not receiving their full benefits. For that reason we migrated to the United States because of better job opportunities for my mother.

I honestly love St Louis. After 8 years here, I have grown to love my home away from home very much, although I have experienced many eventful days here. Upon arriving in St Louis, we first lived in the Versailles apartments in the heart of Ferguson. There I learned first hand how truly dangerous the world is - a fact that I was shielded from and unaware of during my years in the peaceful small city of Vobarno. After 2 years of living in the United States, I witnessed the events surrounding the shooting of Michael Brown on Canfield Drive which was just a 3 minute walk from my apartment. I watched from my bedroom window, in the fall of 2014, as a man approached the QT gas station just feet away from me and set it on fire with a match and a container of gasoline. This was the event that started the snowball effect and began the historic Ferguson protests, looting, and arson. This also happened just a couple of days before my first day of my freshman year of high school, and to this day, I remember how terrified I was. I was shaking and panting as I stood in the middle of the protest area to catch the school bus on my first day of high school.

Of course, I’ve also had amazing memorable experiences in St Louis: studying and performing in the HEAL Center for the Arts, attending many concerts at the Sheldon and Powell Halls, spending weekends in the Delmar Loop with college friends, and becoming a member of the student board of directors at the Federal Reserve Bank of Saint Louis, along with many more. However, even during triumphant moments such as those, I was reminded of the unfair treatment my skin color receives in this world. On one of my days at the Federal Reserve Bank, I shared an elevator ride with a lady working in the building. That morning I spent two hours creating an updo with my natural hair that I was very proud of, but all that pride was shattered in the one minute I spent in that elevator. The lady said to me something along the lines of “sweetie your hair is cute, but I would recommend you straighten your hair instead next time. It would look more professional.” It pains me so much to think that my natural hair texture isn’t seen as “professional” even when combed back in an organized updo. 

Attacks and beatings on persons of color in Italy have unfortunately become more and more common each year. Small towns are not immune to these vicious attacks. In the past two years, in the small town of Partinico, Sicily, four Gambians and an Ivorian citizen were beaten and assaulted by several attackers for racist motives. In the exact same town, a 19 year old girl from Senegal who was working at a local cafe, was harshly beaten by four men while one of them screamed insults at her: "vattene via sporco negro" which means "go away dirty negro". Her beating came after the men taunted her for three days at the cafe in Partinico where she worked. This anger and hatred against a girl of color who was simply doing her job is nothing new in certain parts of Italy. What are your thoughts on why these situations continue to occur? 

In my personal experience racism in Italy can be pretty heavy. It seems to me that the lack of diversity and education regarding race creates a grey area. To the youngsters, this gray area sparks questions such as “Why am I white and why are they dark brown?”, “Why are there more of us in this room than those people?”, “If there are more of us, does it mean we’re better?” Those unanswered questions along with a commonly publicized notion of the uncivilized and savage Africa seem to develop a sense of superiority which eventually causes individuals to look down on us, at times with hatred. Of course, that is my personal speculation, but these thoughts are the products of a severely bullied little Ngone eating her lunch in a school closet while the rest enjoy outdoor playtime.  

Some Italian cities and towns experience a higher rate of hate crimes than others. Are there certain areas which persons of color are not advised to go? 

I’m certain there are. As a child I often overheard the grown ups discussing such towns and warning each other. However I was too young to understand or remember the details.  

Racism in the U.S. can appear more subtle while racism in Italy can be more blatant. From your experience, can you reflect on the differences between racism in Italy and racism in the United States? 

I believe I can better answer using examples from my experiences:

In 6th grade, palestra, or gym, was my favorite class. I was very athletic and enjoyed outrunning the boys. One day, as I collected my items from the classroom to head to the gym, I was approached by three boys also heading to the gym. I was alone in the long narrow hallway and the boys were running towards me. Before I had the time to process what was happening I was soaked from head to toe with soapy water. My eyes were burning and it was freezing cold, but I managed to squint my eyes and see the boys giggling at me saying “we wanted to see if all that brown on your skin would wash off. It looks dirty.” I was speechless, truly. I felt a gut wrenching sensation shoot through me while I watched them walk away as if they hadn’t just shattered my world. In confrontations such as that one, I was lucky to walk away without serious physical injuries. However I’ve often been kicked, punched, and rocks were thrown at me at times. The worst of those physical confrontations also happened in 6th grade. Yassin, an Arabic boy craving the acceptance of his caucasian Italian friends, pulled my chair from under me right as I was sitting down. I hit my bottom on the floor with force and was taken to a hospital the next day after being punished by the principal for blaming my “innocent” classmate. I couldn’t walk or sit for weeks and this incident resulted in a bruised tailbone that still pains me to this day almost eight years later.

​In my years in America, I have never experienced anything close to what I’ve been through in my childhood. Maybe it’s because this country has seen one of the worst cases of racism during its colonial period and is still in the process of healing from it. Perhaps during this healing process, the leadership of black rights activists has created a lot of awareness and compassion for the African-American community. In my opinion, that lack of mainstream activism is what allows for such blatant racism in Italy. 

Italy is located at the heart of the Mediterranean and has always had strong links to Africa over the past three millennia. African-Italian author, Igiaba Scego, once said: "Italy could be the perfect pivot between continents, between Europe and Africa, yet it persists in denying its mixed-race identity as a country made of diversity. Everyone has passed through here: Arabs, Austrians, Africans, the French, the Spanish. This is Italy, a mixture of different blood and skins. When it finally accepts this identity, it will once again be the Bel Paese we all love." In reflecting on these words, I get a sense of hope, the virture which is always at the forefront of her writing. In your experience, what are some positive exchanges you've had on race? What are some improvements that you've seen taken place? What are you hopeful for that will change in your lifetime? 

My heart explodes with joy when I witness a person step out of their privilege to humbly help someone who is needy in the black community: not with a meal, not with money necessarily, but with knowledge and guidance that will equip them with the power to rise above racial stereotypes. I attended an unaccredited high-school comprised of almost entirely low-income, first generation African students. I witnessed first hand students taking public transportation for over two hours everyday to make it to school from their homeless shelters. I've seen teen pregnancies that cost girls their futures, the use of drugs as an escape from difficult situations at home, I’ve had bright friends and classmates become victims of gang related shootings, and many other terrible things. Every one of these kids’ lives could have been forever altered, and maybe even saved, if someone stepped up to guide them and teach them what their parents and grandparents weren’t taught: building a credit score, tax filing, networking, following a passion, starting a profitable business, healthy coping mechanisms, building and maintaining functional and healthy relationships, investing and saving money, as well as many other life skills that are almost nonexistent in many underprivileged communities. I have a lot to learn myself, but I have taken the initiative to start a sisterhood of young black women coming together to bond and support each other. I aim to provide guidance in areas I’m knowledgeable in, and connect my small community with resources in areas which are in desperate need of hope. I want to influence my community while creating a safe space where these individuals are able to grow, support each other, confide in one other, feel seen, cared for and loved as they aim to achieve goals they have for themselves. No matter what I achieve for myself, I am not winning if my people don’t win. 

Ngone, you've undergone many obstacles throughout your life and yet you seem to not only persevere, but thrive. What can you teach us about your experiences?

We have to be here for one other, we have to realize what shaped us and how we could contribute to the growth of underdeveloped communities by sharing the knowledge, resources, and skills we possess and have received. Racism and racial inequality could go extinct if we take real action and reach out to those who really need it, especially if each of us helps one other person. The effects of our actions will ripple exponentially. 

I also would like to note that I LOVE la mia bella Italia and I miss her so much. I have forgiven anyone that has hurt me in my past, and still do believe that Italy is the most beautiful country there is.

The fact that you can forgive those who have hurt you in the past is something beautiful and is a reminder to all of what a strong woman you are. Bullies are everywhere in life and it's important to rise above them and, moreover, rise above their hatred. Much of this hatred is due to ignorance but also fear. Deep down inside those same people who lash out in anger or demean others based on race, or any other motive for that matter, are only masking their own deep insecurity. 

​It's been a pleasure once again, Ngone. Thank you for being a part of our inclusive Italian community, for taking part in our activities, for bringing to light your story, and for your positive impact on all of us. We love you, Ngone.  

Soccer, or calcio in Italian, is by far the most popular sport in Italy. The spirit of soccer remains strong and passionate and has contributed to the nation's collective memory and sense of identity. The Italian style of soccer is marked by its unique tactical and defensive approach. Up and down the peninsula, there are great teams with great fans. One team in particular, however, stands out: Juventus. Unlike most Italian teams, whose fans are concentrated around their particular city or region, the fan base of i Bianconeri is widespread throughout Italy and the Italian diaspora making the team a symbol of italianità. Today, I have the privilege of speaking with Nicholas Karidis, who quite literally brought Juventus to St Louis.

Nicholas, it is very exciting to have such a famous Italian team being represented in St Louis. What inspired you to open an academy here? 
 
It is truly an honor to have been chosen by Juventus Football Club to represent their prestigious and global powerhouse organization. Through a long and vigorous application process, the Karidis Group International's youth soccer club was selected to represent the Midwest as an official youth academy of Juventus Football Club. KGI’s Juventus Academy Saint Louis (JASTL) became the 9th Juventus Academy in the United States, and the only academy in the Midwest.

The club’s initial history in St Louis, dating back to 2007, has always shown a strong foundation rooted in European football training platforms, so we are excited to see our club take it to an even higher level guided by Juventus Football Club. Joining the Juventus family has opened up vast resources and support from one of the most successful and decorated football clubs in the world. The philosophy at the heart of Juventus Football Club’s work with young players is parallel to how we have always run our club - helping to develop our players as people first, and second, as smart, creative and dynamic critical thinking footballers.
 
What programs and tournaments do you have in St Louis and where are they located? What age groups do you target? 
 
Juventus Academy Saint Louis offers programs for all youth ages 3-19. Our programs include the following three levels:
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• Juventini - our introductory level program that is offered at no charge to boys and girls ages 3-7 years old of all skill levels with a focus on development and fun. Each program is adapted to the age group to further develop skills while having fun. 
• Juniors Academy - a year-round advanced training environment where ages 3-7 will attend both club training and team training once a week. They play in the SCCYSA recreational league and are focused on learning both technical and tactical elements of the game.
• Pro Academy - a year-round program for all competitive age groups including 4v4, 7v7, 9v9, and 11v11 age groups. All Pro Academy teams can attend club training at least two nights per week, with an additional 1-2 team training sessions per week. During this phase of development, players will be educated on all five elements of the Juventus Academy Soccer Method: Style of Play, Technical Ability, Tactical Ability, Mental Factor, and Emotional/Social Factor. All teams in our Pro Academy receive the benefits from match film review, match tactical analysis and player classroom sessions. To ensure continuous year-round development our teams also participate in winter club training, futsal and indoor leagues, and 3v3 tournaments.

We also host multiple leagues and tournaments throughout the year. Our main events are our tournaments. The Americas Cup is hosted by Juventus Academy Saint Louis in the Fall while the Juventus Academy Champions Cup is hosted in the Spring. These tournaments take place locally in St Charles. We are also famous for hosting multiple 3v3 indoor tournaments at our indoor facility, Olympia, located in St Charles. Our Winter Indoor League is also popular with the local clubs where we play 6v6 on our indoor turf space.

Tell us about the "Juventus Way". What does it mean and how do you implement it? 
 
Building upon our philosophy, we aim to develop footballers through a vision which combines technical aspects with mental, emotional and interpersonal ones. The “Juventus Way” of training aims to develop players through the following five points: Style of Play, Technical, Tactical, Mental and Emotional/Social. The Juventus training platforms and vast player resources and opportunities, as well as coaching support and education directly from Juventus Football Club in Italy, will help propel our footballers to the next level. 

• Style of play: We encourage the will to command and lead the game: the pleasure of maintaining possession of the ball, the ability to manage the game and its times with confidence, the development of a team mentality devoted to resourcefulness and common sacrifice are fundamental.
• Technical Ability: Through special exercises in moving techniques, we aim to perfect the movement of football: from transmission to control, from the search for space to the fast management to mastering the ball.
• Tactical Ability: When we talk about tactical skills, we mean both individual and team skills. These skills are trained with exercises that, alternately during the week, research the game principles. And by game principles; we mean building, managing and maintaining possession, finishing and finalizing, the defensive phase. The methodology uses situational, simple and complex training methods, positional games, possession exercises and themed games.
• Mental Factor: The goal is to train an athlete ready to make effective decisions, even in difficult and changing contexts. In other words, the development of a "Quick Thought", the basis for adapting to the best of all situations and changes that a game presents.
• Emotional and Social Factor: Instilling sacrifice, courage, collaboration: these are the values that our athletes must share, all while developing the concept of belonging to a team. These are the values underlying not only the work of the players, but also those who follow them constantly and accompany them in their growth, on and off the pitch.

 
What are you doing to increase diversity among your participants in St Louis? 
 
We firmly believe that there is a strong link between diversity and high level organization performance. In order to increase diversity among our participants in St. Louis, we encourage all to come and experience our unique and tight knit family.  Our coaches and volunteers are from around the globe and around the United States. They bring new insights and passions for the game that they share with our members. We support local businesses and communities through outreach programs, volunteering, and using their products or services. The diversity is growing in St. Louis and we always invite all to join and volunteer. We run our foundation on family and making the love for football available to all.
 
There are quite a few young Italian soccer players in St Louis who travel here to play college soccer. Are there any coaching or volunteer opportunities for these young men and women?
 
100% yes! We are always looking for volunteers and coaches. As we continue to sustainably grow our academy, we want passionate and qualified individuals to join our coaching staff. If anyone is interested in being a part of Juventus Academy Saint Louis, please reach out to our Academy Director, Corey Adamson at [email protected].