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Roseto Pennsylvania

In 1882 a group of 11 Italians came to the United States from Roseto, Italy and found work in an area of Pennsylvania that later become known as the town of Roseto. Relatives of these immigrants followed and settled in the same area. By the early 1900s the town was flourishing and a near exact replica of the Roseto, Italy they had left behind. And that was how it remained for years.

By the 1950s the town was bustling with activity. The residents kept to themselves creating an Italian village similar to one in the “Old Country”. However, they didn’t necessarily stick to the “old world” style of cooking and eating. The light flatbread pizza of their homeland was exchanged for heavy bread and cheese. Sausage, meatballs and pasta were a normal dinner, biscotti and other sweets became daily treats and there was always wine.

A physician and University Professor named Stewart Wolf discovered Roseto. Wolf became interested in the townsfolk when he noticed that despite their diets and struggles with obesity, no one really seemed to get sick. He conducted a study of the residents and looked at the incidence of heart disease and heart attack fatalities. He and his team took EKGs of everyone, did blood tests, collected death certificates from decades into the past and conducted exhaustive interviews with the residents.

What he found was astounding. Virtually no one in the town of Rosetto died under the age of 55 from heart disease or heart attack. And the incidences of death from heart disease in men older than 65 was nearly half that of the national averages. In fact, deaths of all causes were 30%-35% lower than expected. There was virtually no alcoholism, no suicide, no drug addiction, no one on welfare and crime was practically nonexistent. There were also no occurrences of peptic ulcers or other stress related problems. The only real consistent cause of death appeared to be old age.

Researchers were baffled. How did this town of sausage eating, wine drinking, overweight and happy Italians manage to escape the ill-health fate of the rest of the country? The researchers came to realize that the people of Roseto were not only very social, but very kind. They stopped in the streets and talked. They had each other over for dinner. Three generations of family lived under the same roof. They laughed a lot. Everyone knew and respected each other, especially their elders. Thus, the town of Roseto illustrated the importance of feeling good about life.


Italian American Lasagna



  • 4 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • 3 1/2 cups Italian tomatoes, crushed
  • 12 whole fresh basil leaves, finely chopped
  • Salt and pepper to taste


  • 16 oz ricotta cheese
  • 5 oz Parmigiano-Reggiano shredded
  • 4 oz Italian style dried bread crumbs
  • 1/2 teaspoon salt
  • 5 sprigs Italian parsley finely chopped

For the lasagna

  • 1 lb ground beef
  • Salt and ground black pepper to taste
  • Olive oil
  • 12 whole lasagna either oven-ready or parboiled
  • 10 oz mozzarella, shredded
  • 5 oz Parmigiano-Reggiano, shredded


For the sauce:

Combine the garlic, olive oil, tomatoes, basil leaves, salt and pepper in a medium saucepan and simmer until the sauce thickens, 20 to 30 minutes.

While the sauce is simmering, mix the ricotta, Parmigiano, bread crumbs, salt and parsley for the filling and set aside.

Brown the ground beef and season with salt and pepper. Set aside.

Preheat the oven to 350°F.

Coat a large roasting pan or lasagna pan with olive oil.

Assemble the lasagna as follows (bottom to top): mozzarella, thin layer of sauce, layer of pasta, Parmigiano, ricotta cheese filling, mozzarella, meat, thin layer of sauce and layer of pasta.

Bake for one hour, covered with foil. Remove from the oven and allow to cool for 10 minutes. Slice into squares and serve.


Newark,  New Jersey

In its heyday, Seventh Avenue in Newark was one of the largest “Little Italies” in the U.S. with a population of 30,000, in an area of less than a square mile. The center of life in the neighborhood was St. Lucy’s Church, founded by Italian immigrants in 1891. Throughout the year, St. Lucy’s and other churches sponsored processions in honor of saints that became community events. The most famous procession was the Feast of St. Gerard, but there were also great feasts for Our Lady of Mt. Carmel, Our Lady of Snow, the Assumption and St. Rocco.

Joe DiMaggio loved the restaurants of Seventh Avenue so much that he would take the New York Yankees to Newark to show them “real Italian food”. Frank Sinatra had bread from Giordano’s Bakery sent to him every week until his death, no matter where in the world he was. New York Yankees catcher, Rick Cerone, also grew up in the First Ward. One of the nation’s largest Italian newspapers, The Italian Tribune, was founded on Seventh Avenue. Seventh Avenue produced stars, such as Joe Pesci and Frankie Valli of the Four Seasons. Congressman Peter Rodino, Chairman of the House Judiciary Committee during its impeachment proceedings against Richard Nixon, was a native of the First Ward as well.

Seventh Avenue was devastated by urban renewal efforts during the 1950s. Eighth Avenue was obliterated by the city council, scattering the Italian American residents. Most businesses never recovered. The construction of Interstate 280 also served to cut the neighborhood off from the rest of the city. Following these events some of the First Ward’s Italians stayed in the neighborhood, while others migrated to other Newark neighborhoods, such as Broadway, Roseville and the Ironbound section.

Belmont Tavern

The Belmont, founded in the 1920s, moved to its current location on Bloomfield Ave. in 1965. Chef Stretch has passed away, but his Chicken Savoy recipe is still a popular menu item. Celebrity spottings are not uncommon. Clint Eastwood bought the cast of his movie, Jersey Boys there while they were filming in NJ.


Stretch’s Chicken Savoy

Serves 3 or 4

This is a restaurant recipe and you must keep the chicken pieces well-separated in the pan. If the pan is crowded, the chicken will not brown because too much liquid will accumulate. In a restaurant kitchen, the oven goes to 700 degrees F or more, which means the juices evaporate before they have a chance to accumulate. For years the recipe was a family secret and Stretch’s daughter Annette, pulled the old, “If I tell you, then we’d have to kill you” line when Saveur Magazine came calling for the recipe.


  • 2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings)
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon dried oregano
  • Salt and freshly ground pepper to taste
  • 6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese
  • 1/2 cup red wine vinegar (preferably 7% acidity)


In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces so that they do not touch each other, skin side down.

Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order.

Place chicken in a preheated 500-degree F oven for 35 minutes.

Remove from the oven and pour on all the vinegar at once. It should sizzle.

Return the chicken to the oven for another minute or so.

Arrange chicken on a platter and pour the vinegar sauce over the chicken. Serve immediately.


Café Gia Ristoranté


The “Little Italy” of Baltimore is located close to the Inner Harbor area and Fells Point, newly renovated and very popular for its great restaurants. This neighborhood has been occupied by Italians since the 1890’s and still retains a large Italian community. During the warm months, the neighborhood is home to bocce games and open-air film festivals. “Little Italy” is the end point for the nation’s oldest Columbus Day parade, celebrated since 1890 and hosted by the Italian American community. In June, Baltimore’s “Little Italy” celebrates the Feast of Saint Anthony and the Feast of Saint Gabriel in August.

In 1953, Giovanna Aquia, along with her father Pasquale, her mother Rosa and her little brother Salvatore (Sammy) embarked on a journey that would forever change their lives. The family boarded the famous Italian luxury liner the “Andrea Doria” and made their way to America from Cefalu, Sicily. They entered the U.S. via NYC and arrived to their final destination in Baltimore on June 23, 1953. Giovanna likes to say, “At a time when no one liked to move around, our family traveled 3500 miles and we haven’t moved 200 feet since.”

Giovanna goes on to say that ” family life always revolved around the dinner table. It was there that a great appreciation of simple Sicilian cuisine became rooted in them. Their house was always open to friends and family. On Sundays and holidays, Nonna Rosa, would cook up a feast. We all just sat together, enjoyed each other and talked and laughed while we were feeding their faces. Our family is the only family with 4 generations still living in Little Italy.”

It was the desire to share their Sicilian heritage and Sicilian cuisine that prompted the family to buy an older neighborhood diner and create a warm, comfortable family ristoranté in “Little Italy”, called Café Gia Ristoranté. “We strived very hard to recreate a Sicilian bistro, a place where one feels like they are in Sicily while dining,” she said. “Our walls are embraced with hand painted colorful murals, our tables are also topped off with great hand painted murals. The exterior echoes an old Sicilian bistro and we have created a little bit of Italy with fresh, delicious Italian food and friendly, family service.”


Insalata di Mare Calda

Chef Gia Daniella

“Growing up, Christmas Eve was a big deal at my house,” says Chef Gia Daniella, the owner of Cafe Gia Ristorante in Little Italy. That night, her family hosted the Feast of the Seven Fishes, a grand seafood meal with Italian roots. “We always entertained and had a spread of seafood and side dishes — all Italian and Italian-American,” she recalls. “My mother is from Italy — Sicily,” she explains. “The Seven Seafoods is actually a regional tradition in the south.” The mixed seafood salad was always one of Gia’s favorite Christmas Eve dishes. The recipe below is served warm but is equally appealing when chilled, she says. And best enjoyed when surrounded by loved ones.

4 servings

For the salad:

  • 3 bay leaves
  • 2 cloves garlic, crushed
  • 2 lemons
  • 1 pound medium shrimp, peeled, cleaned and deveined
  • 1 pound calamari, cleaned and cut into rings
  • 1 pound clams, cleaned
  • 1 pound mussels, cleaned and debearded
  • 1 ½ cups celery, finely chopped
  • 4 cups arugula 
  • Chopped roasted red peppers for garnish

For the dressing:

  • 1 cup extra virgin olive oil
  • ½ cup lemon juice
  • 3 large cloves garlic, thinly sliced
  • ¼ cup chopped Italian parsley
  • ½ cup capers
  • Salt and pepper to taste


In a large pot, combine 3 cups of water, bay leaves and crushed garlic.

Slice the lemons in half and squeeze the juice into the pot, then place the lemon rind in the pot.

Over high heat, bring the mixture to a boil, then reduce the heat to medium low.

Add the shrimp to the pot for two minutes, then remove with a strainer and set aside in a bowl.

Add the calamari to the water for 1 ½ minutes. Remove with a strainer and add to the bowl with the shrimp.

Add the clams and mussels to the pot and cook until their shells open, about 2 to 3 minutes. Remove with a strainer and combine with the shrimp and calamari.

Add the chopped celery. Add a dash of salt and pepper to taste and gently fold.

To make the dressing:

In a processor combine the olive oil, lemon juice, garlic, parsley and capers and season with salt and pepper to taste.

Gently toss the seafood with the dressing. Add another dash or two of salt and pepper. Garnish with roasted red peppers.

For an attractive presentation, serve over fresh arugula.


Judiciary Square

Washington, D.C.

Around the turn of the 20th century, the eastern side of Judiciary Square became an enclave of Italian immigrants in Washington; the equivalent of a Little Italy. The Italian neighborhood rested on the eastern edge of the square, stretching eastward to about 2nd Street NW. The heart of the community was Holy Rosary Church, a chapel built at 3rd and F Streets NW. It was a government town without mills, factories or a commercial port and there were fewer opportunities for unskilled laborers without language skills to support themselves. Instead, the area drew smaller numbers of skilled immigrants, such as the construction workers, artists and tradesmen, who labored on the government buildings erected in the 19th and early 20th centuries.


Casa Italiana

The neighborhood grew throughout the 20th century, with an increased surge of Italian immigrants in the 1950s and 60s. However, the construction of Interstate 395 through the city in the 1970s razed about half of the neighborhood and forced its remaining residents to move away. Today, the former Italian enclave is dominated by Federal office buildings and law offices. The Holy Rosary Church remains standing, though, and continues to draw a heavily Italian congregation, along with its “Casa Italia” cultural center next door. Casa Italiana offers classes on cinema, literature,  cuisine, wine tasting and majolica, the ancient Italian art of ceramic pottery, Visitors can still hear a Catholic Mass in Italian every Sunday at Holy Rosary.


Campono Meatball Subs

What sets a great meatball sub apart from all the others is the quality of its ingredients. Campono’s popular sandwich is made with ricotta cheese in the meatball mixture and made in-house mozzarella and marinara sauce for the sandwich. The meatballs are neither too firm nor so tender that they fall apart.


  • 2 tablespoons olive oil, plus more for your hands
  • 1 small onion, cut into small dice
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 8 slices white/country bread, crusts removed, torn into bite-size pieces
  • 1/2 cup whole milk
  • 2 pounds ground veal
  • 2 pounds 80/20 ground beef
  • 1 pound ground pork shoulder (butt)
  • 8 ounces finely chopped or ground prosciutto
  • 1 cup freshly grated pecorino-Romano cheese
  • 1 cup whole-milk ricotta cheese
  • 6 large eggs
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 cups finely chopped flat-leaf parsley
  • Kosher salt to taste
  • 1 teaspoon freshly cracked black pepper
  • 2 cups “00” flour, for dusting


  • 28 ounces canned whole San Marzano tomatoes, drained
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • Pinch crushed red pepper flakes
  • 1 teaspoon dried oregano
  • Kosher or sea salt to taste
  • Freshly cracked black pepper
  • A few fresh basil leaves


  • 6 sub rolls, partially split
  • 12 thin slices good-quality mozzarella cheese
  • 6 slices deli provolone cheese


For the meatballs:

Heat the olive oil in a saute pan over medium-high heat. Once the oil shimmers, stir in the onion, garlic, dried oregano and crushed red pepper flakes. Cook just until the onion and garlic have softened but not browned; transfer to a very large mixing bowl.

Combine the bread pieces and milk in a medium bowl; let the mixture sit for a few minutes so the milk is completely absorbed.

Add to the large bowl with the onions, the ground veal, ground beef, ground pork shoulder, prosciutto, pecorino-Romano, ricotta, eggs, Parmigiano-Reggiano, parsley, kosher salt, freshly cracked black pepper and the soaked bread pieces; use clean hands to blend the mixture until well incorporated.

Position oven racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Line two large rimmed baking sheets with parchment paper. Place the “00” flour in a wide, shallow bowl.

Grease your hands with a little oil. Form the meatball mixture into 65 meatballs of equal size (the size of shell-on walnuts). Coat each one lightly with “00” flour, dividing them between two parchment-paper-lined rimmed baking sheets. Roast on the upper and lower racks for 10 to 14 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the meatballs are browned and cooked through. Discard any remaining flour.

For the sauce:

Use a food mill to puree the tomatoes. Discard the seeds; reserve the drained juices for another use, if desired.

Heat the extra-virgin olive oil in a pot over medium-high heat. Once the oil shimmers, add the garlic, dried oregano, crushed red pepper flakes and dried oregano. Cook just until the garlic starts to brown, then stir in the tomato puree. Cook for 5 to 7 minutes then taste, and season lightly with kosher or sea salt and cracked black pepper. Stir in 6 to 8 basil leaves. Turn off the heat. Transfer 30 of the meatballs to the saucepan, turning them until coated. Cool and freeze the remaining meatballs for another time.

When ready to assemble, preheat the oven to 425 degrees F.

Open the sub rolls, keeping the halves partially attached and laying them on two rimmed baking sheets. Tear out some of the inside bread to create room for the meatballs. Spread a tablespoon or two of the marinara sauce over both halves of each open-faced roll; toast in the oven for 5 to 10 minutes; keep the oven on.

Line each sub roll with the mozzarella and provolone slices, overlapping and/or tearing the slices so the inside roll surfaces are covered. Place 5 sauced meatballs at the center of each sub roll; return to the oven just until the cheese melts.

Close each sandwich and cut crosswise in half. Serve hot.

*View Recipes From America’s Italian Communities: Part 1  here .


Although Italian immigration to the United States peaked between 1900 and 1914, Italians could be found in New Jersey as early as 1800. These early immigrants were mostly from the northern part of Italy. One of the first Italian immigrants to settle in New Jersey, Giovanni Battista Sartori, settled in Trenton and founded the first spaghetti factory in America and the first Catholic Church in New Jersey. The mass immigration of Italians to America began in the 1870s. Most of the Italians who settled in New Jersey during this time were from the southern regions of Italy.

Italians leaving Italy during the late 19th and early 20th centuries did so to escape diseases, droughts, poor soil and oppressive landlords. The unification of the Italian states in 1861 failed to bring economic peace to the land, prompting many Italians to look for opportunities elsewhere. In New Jersey, Italians worked in agriculture, as skilled and unskilled laborers, bakers and tailors and in many other fields. Some were recruited to work in agriculture because of a labor shortage in New Jersey. Italian agricultural workers formed settlements in Vineland and Atlantic City. Italian immigrants became an important part of New Jersey society and served as an example of the difficulties that were indicative to immigrants who spoke a different language or had different beliefs.

The story of my heritage is the story of so many Americans of Italian descent.

I grew up in New Jersey because both sets of grandparents came to the United States during the great wave of Italian immigration and eventually moved to Elizabeth, NJ.  New Jersey had and has many cities with large Italian populations, but Elizabeth was not one of them. It is an old city that has a history dating back to colonial times. It is a port city, highly industrialized at one time, and the factories that were there, such as The Singer Sewing Machine Company and Phelps Dodge Copper Refining Corporation, attracted workers to the area. My father was one of those skilled laborers, who worked in the copper plant for many years. 

The Singer Plant, Elizabeth, NJ

My paternal grandparents came from Cosenza in southern Italy and, after a short stay in New York, moved to a section of Elizabeth called Peterstown. Peterstown is a middle-class neighborhood in the southeastern part of the city that is ethnically diverse. It was once predominantly occupied by newly immigrated Italians and their descendants, but is less so today. Peterstown has a “village” feel and the area contains the historic Union Square that is home to produce stands, meat markets, fresh fish and poultry stores. Unfortunately, I never met my paternal grandfather because he died, young, a year before I was born.  However, my paternal grandmother lived in Peterstown for the rest of her life. I can remember visiting her and my many aunts and uncles, who all lived in Peterstown, when I was young. They all spoke Italian, so I never knew what they were talking about. I just smiled a lot.

My maternal grandparents grew up in Monteverde, Italy, married there, but came to the United States separately. My grandfather came in September, 1913 and my grandmother came in July, 1914 with their two-year old daughter. At first, they lived in Pennsylvania, because my grandfather was working in a coal mine. He told us that he did not like that type of work and, in his spare time, he learned how to cut cloth, which eventually led to a tailoring career. My grandfather had relatives who lived in Elizabeth and he was told about the Singer Sewing Machine Company. They moved to Elizabeth and he was able to find work with Singer, where he learned the garment business.

My grandfather’s story is the “American Dream” story that so many Italian immigrants hoped to achieve. My grandfather became successful in his career and evetually owned his own clothing factory in Elizabeth. He employed many workers from the area and he was considered a great boss. I can remember, every fall, he would tell my mother, bring the children to the factory to pick out a winter coat. We used to have great fun running all around this huge building with hundreds of sewing machines. 

Unfortunately, my grandmother died when I was 16, but my grandfather was a part of our lives for many years after. He always came for Sunday dinner, where he enlightened us, in English, about life in Italy as it compared to the United States, stories about his youth and his “philosophy” on all things. I don’t think my siblings and I realized, at the time, what a great thing our grandparents did for us by leaving their homeland and creating a new life in America. I sure do now !


As I was doing research for this post, the following statistic surprised me. According to the 2010 census and the latest American Community Survey figures, 44.6 percent of Hammonton’s 14,791 residents are of Italian ancestry, the highest percentage in New Jersey and the second highest percentage in the U.S.  Passaic County and Essex County follow in size. I grew up in NJ and never knew that the area in and around Hammonton had so many Americans of Italian descent in the state.

Hammonton’s annual Italian Festival, the longest-running in the country.

The Italians came to southern New Jersey for the same reasons that settlers came from other areas of the U.S. They were looking for homes not too far from the seashore, where the climate was congenial and the land cheap. Southern New Jersey was new territory. Up to 1850 the pine barrens were looked upon as waste land. The climate and the forest did not attract settlers prior to 1860, when the land was first offered for sale. However, the Civil War stimulated a demand for fruits and vegetables and New Jersey’s sandy soil was perfect for farming. After 1865 the opening of wholesale markets in the large cities made fruit growing a profitable industry. Despite the need, the development of southern New Jersey was slow because a great deal of labor and expense was required to clear the land and immigrants who were attracted to farming preferred the more fertile western lands. If it had not been for the Italian settlers, the vicinity of Hammonton might still be a wilderness. What they did, when they arrived, was pick the berries for market; clear the land, save their earnings from their labor and buy the farms of retiring owners whose sons had gone to the city or farther west.

How this Italian community developed can best be told by of the stories of the Italians who came to Hammonton. The first family were the La Grassos, a family of musicians, who settled in a section now largely built up by Italians. Soon after Salvatore Calabrase, who was born in Sicily and was a gardener by trade, came to Hammonton after working in a nursery in Flushing, N.Y. He and La Grasso worked together on the farms, and later bought land to start their own farms. Calabrase wrote to his relatives in Sicily and soon many of them joined him in Hammonton.

Italian specialties fill the refrigerated case at Bagliani’s Market on Bellevue Avenue in Hammonton.

Other groups soon followed. Dominico Tonsola. a Neapolitan, settled in a different part of the town. He came from a small town, Casalvelino, near Naples. Finding no work in Philadelphia when he first arrived, he journeyed to Hammonton to work on a farm he later owned. He was also a successful ice dealer. He had been instrumental in bringing the Neapolitan element to Hammonton.

In fact, the Italians cleared all the southwestern part of the town of pine growth and erected many houses in that section. They came at a time when the Americans were leaving the farms, when labor was growing scarce and when the development of the pine lands was critical.


Once upon a time, Seventh Avenue in Newark was one of the largest Little Italies in the U.S. with a population of 30,000, in an area of less than a square mile. The center of life in the neighborhood was St. Lucy’s Church, founded by Italian immigrants in 1891. Throughout the year, St. Lucy’s and other churches sponsored processions in honor of saints that became community events. The most famous procession was the Feast of St. Gerard, but there were also feasts for Our Lady of Mt. Carmel, Our Lady of Snow, the Assumption and St. Rocco.

St. Lucy’s Church in Newark.

Joe DiMaggio loved the restaurants of Seventh Avenue so much that he would take the New York Yankees to Newark to show them “real Italian food”. Frank Sinatra had bread from Giordano’s Bakery sent to him every week until his death, no matter where in the world he was. New York Yankees catcher Rick Cerone also grew up in the First Ward. One of the nation’s largest Italian newspapers, The Italian Tribune, was founded on Seventh Avenue.

Giordano’s Italian Bakery on 33 Seventh Avenue

Seventh Avenue produced stars such as Joe Pesci and Frankie Valli of the Four Seasons. Congressman Peter Rodino, Chairman of the House Judiciary Committee during its impeachment proceedings against Richard Nixon was a native of the First Ward as well. However, Seventh Avenue and Eighth Avenue were disrupted by urban renewal efforts during the 1950s and the Italian American residents were scattered. Most of its businesses never recovered. The construction of Interstate 280 also served to cut the neighborhood off from the rest of the city. After the devastating urban renewal, some of the First Ward’s Italians stayed in the neighborhood, while others migrated to other Newark neighborhoods like Broadway, Roseville and the Ironbound sections.

Frank Biondi’s butcher shop on the corner of Cutler Street and Sixth Avenue, circa 1917.

Typical Jersey Italian Recipes:

Italian Sausage Heroes with Peppers and Onions


  • 2 tablespoon extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 1 teaspoon sweet paprika
  • 2 large bell peppers (1 red and 1 green), cut into thin strips
  • 1/4 cup water
  • 1 1/2 teaspoons dried oregano, crumbled
  • Kosher salt and freshly ground pepper
  • 4 sweet or hot Italian sausages
  • 4 hoagie or other Italian rolls


In a large skillet, heat 1 tablespoon of the olive oil.

Prick the sausages all over, add them to the skillet and cook over moderately high heat, turning frequently, until browned all over, about 5 minutes.

Transfer the sausages to a cutting board and halve lengthwise. Return the halves to the skillet and cook over moderately high heat, turning occasionally, until no trace of pink remains within, about 5 minutes more. Transfer to a plate.

Add the onions and cook over high heat, stirring frequently, until golden, 10 minutes. Stir in the paprika and red and green bell peppers. Reduce the heat to moderate and cook, stirring occasionally, until the peppers are softened, about 12 minutes. Stir in the water and oregano. Season with salt and pepper, cover and keep warm.

Halve each roll (keep it hinged). Pull out some of the bread within. Toast the rolls.

Drizzle the cut sides of the rolls with the remaining olive oil and set 2 sausage halves on each roll. Top with the sautéed onions and peppers, close the sandwiches and serve immediately.

Mussels Marinara


  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 4 large cloves garlic, finely chopped
  • 1 cup white wine
  • 2 (26.4 oz.) containers Pomi chopped plum tomatoes
  • 1 tablespoon fresh chopped oregano leaves
  • 1 tablespoon fresh chopped parsley leaves
  • 4 pounds fresh mussels, debearded, scrubbed and rinsed
  • Salt and pepper
  • 1 tablespoon fresh chopped basil leaves
  • Italian bread for dipping
  • Crushed red pepper, optional


Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)

Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil and crushed red pepper just before serving.

Stuffed Calamari

Serves 6–8


  • 2 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • 2 cloves garlic, finely chopped
  • 1/2 small yellow onion, minced
  • 2 teaspoons tomato paste
  • 4 tablespoons red wine
  • 14 oz. can whole peeled tomatoes in juice, crushed
  • 1 bay leaf
  • 2 teaspoons balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cleaned calamari
  • 1 cup bread crumbs
  • 1 cup finely grated pecorino
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped oregano


1. Heat 1 tablespoon olive oil in a 4-qt. saucepan over medium-high heat. Add dried oregano, garlic and onions; cook until soft, about 6 minutes. Add tomato paste; cook until caramelized, about 2 minutes. Add 3 tablespoons wine, tomatoes and bay leaf, reduce heat to medium-low, and cook until thickened, about 20 minutes. Stir in remaining wine and vinegar; season with salt and pepper. Set sauce aside.

2. Heat oven to 350°F. Heat remaining oil in a 10″ skillet over medium heat. Chop tentacles and add to skillet;cook for 1 minute. Remove from heat; stir in breadcrumbs, pecorino, parsley and oregano. Season with salt and pepper. Stuff each calamari body half full with bread crumb mixture; place in a 9″ × 13″ baking dish. Pour sauce over calamari; bake until warmed through, about 30 minutes.

Cavatelli With Italian Sausage and Broccoli Rabe

6 servings


  • 1 medium-size onion cut into small dice
  • 3 cloves fresh garlic, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 12 ounces coarsely ground fennel sausage, casing removed.
  • 1 bunch broccoli rabe, tender tops and tender stems only, cut into 3- to 4-inch pieces,
  • 1/2 cup chicken broth
  • 1 teaspoon hot chili pepper flakes
  • 1 pound fresh cavatelli
  • 6 tablespoons freshly grated Parmesan


Place extra virgin olive oil in a heavy skillet over medium heat. Add onion and garlic and cook for 10 minutes but do not brown. Remove onion and garlic from pan with a slotted spoon and set aside. In the same pan, add ground sausage meat and sauté for 10 to 15 minutes or until sausage has rendered its fat and is lightly brown.

Add broccoli rabe and saute until soft but still green and firm. Next, add in onion, garlic and chili pepper flakes and simmer sauce for 5 to 10 minutes longer.

Bring a large pot of water to a boil, add salt, then add pasta. Cook fresh or frozen cavatelli according to directions.

Drain pasta and add to the sauce in the skillet. Mix well and add Parmesan.

Lemon Blueberry Tiramisu Trifles


  • 2 fresh lemons, juiced and zested
  • 2 tablespoons Limoncello liqueur
  • 1 17.6 oz container plain Greek yogurt
  • 1/2 cup prepared lemon curd
  • 1/2 cup sugar
  • 30 ladyfingers
  • 1 1/2 cups fresh blueberries


Combine lemon juice and Limoncello, then set aside. Reserve the lemon zest to add later.

In a mixing bowl with an electric mixer, blend together yogurt, lemon curd and sugar, beating until well blended. Cut each ladyfinger crosswise into 3 pieces.

Arrange 5 ladyfinger pieces into each of 9 wine glasses or small bowls, then drizzle each serving with about 1 teaspoon Limoncello mixture.

Spoon on 1 tablespoon of blueberries, then top with 2 tablespoons of yogurt mixture in each glass. Repeat layers, then sprinkle evenly with reserved lemon zest and a few fresh blueberries. Cover and chill at least 1 hour.

Number of Servings: 9

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