Tom DiPiazza learned as a child in Sicily how to care for cows. He would go into the mountains and return only once a week. He had 10 cows in Madison that were kept in a garage in back of Colletti's house on Regent Street. During the day, the cows ate grass, but at night they were fed hay that Tom bought from someone on West Washington Avenue. He delivered milk to the people in the neighborhood by carrying it in a large covered kettle. They could buy as little or as much as they would need for the day. We used to make wonderful ricotta with his milk. The juice left from making ricotta was shared by a table full of friends who would dunk Italian bread in it and sip on the homemade red wine.