Italian American Baseball Family Movie Coming To St Louis July 22, 2018

Italian American Baseball Family from Roberto Angotti on Vimeo.

Coming to Fox Sports Live at Ballpark Village in downtown St Louis on July 22, 2018. The movie will be shown at 7:00 pm followed by a panel discussion including the director of the film Roberto Angotti

FOX Sports Midwest Live! is the central gathering place and entertainment plaza of Ballpark Village with two levels and 20,000 square feet of entertainment market space. With a world-class audio and video presentation spanning over 1,200 sq ft of HDTV, including a 40 foot LED, St. Louis sports fans get one of the best sports-viewing experiences in the country. This is the place to be year round with a 100 foot long retractable glass roof, one of the largest of its kind in the country, fans can enjoy the nice weather during warmer months. The venue includes, a stage for live concerts and performances, LED ribbon boards circling the entire space, a 200 seat restaurant and VIP lounge area.Kitchen hours of operation are Sun-Thurs: 11am-10pm and Fri & Sat:11am-11pm.

Maria SS. Lauretana Festival Returns To Niles Labor Day Weekend 2018

118-Year-Old Chicago-Area Festival Has Sicilian Roots Dating Back To The 1600s

The 118th annual Feast of Maria SS. Lauretana of Altavilla Milicia in Chicago will take place Friday,  August 31 to Monday, Sept. 3 on Church Street between the Golf Mill Shopping Center and Golf Mill Park.

Between 15,000-to-20,000 people attended the four-day event last year, according to Deputy Niles Police Chief Vince Genualdi. Religious highlights of the festival include the Procession of the Vera, the Flight of the Angels and the pulling of a large ship. The festival also includes secular entertainment, a fireworks display, carnival rides, food, vendors and a beer tent.

A group of up to 60 men will carry the Vera, a two-ton altar on a wooden base with a portrait of the Virgin Mary on top, down Church Street. They will make stops for people to give offerings and kiss the face of the image of Mary.

After about two blocks, the Vera will be placed between two high scaffolds, where two young girls in dresses — one in pink the other in blue — will be tied by the waist and one ankle onto a pulley system of ropes high above the Vera, where they will “fly” out over the crowd to sing a religious song in Italian. The Vera will be moved several times Sunday, after which additional Flights of the Angels will take place.

The story of the shrine to the Virgin Mary in Altavilla Milicia, Sicily started in the 1600s when an image of Mary was looted by pirates. Traveling off the Sicilian coast, the pirates found the painting of Mary in a barrel. They blamed the portrait for the violent seas and believed it was responsible so tossed it overboard near between several Sicilian towns including Altavilla Milicia, Joe Camarda, president of the Maria SS. Lauretana of Altavilla Milicia in Chicago Society since 1966, said.

Legend said village leaders from several towns found the portrait of Mary washed up on shore and hitched oxen to a cart, intending to build a church and shrine with the recovered relic from the ship wherever the oxen stopped, Camarda continued. The oxen stopped in Altavilla Milicia where a church was built.

Immigrants from Sicily brought the festival to the Little Sicily neighborhood near North and Clybourn avenues in 1900. Angelo Camarada, chairman of the Maria SS. Lauretana of Altavilla Milicia in Chicago Society, said the festival moved to other suburbs, including Rosemont, in the late 1960s and early 1970s, and more recently Berwyn until 2014. The first festival in Niles took place in 2015.

Festival Hours are 4 p.m. to midnight Friday, Sept. 1 and Saturday, Sept. 2; noon to midnight Sunday, Sept. 3; and 3 to 10 p.m. Monday, Sept. 4. There will also be a special procession and Mass in Golf Mill Park with a procession at 9 a.m. and mass at 10 a.m. Sunday, Sept. 3. The festival will have other religious observances Saturday and Sunday. The festival will include Italian and pop music Sept. 1, 2 and 4.

by:Tom Robb

A group of 40 to 50 men, all members of the Fratellanza Brotherhood, clad in white and maroon, lift the two-ton Vera shrine holding a sacred image of the Virgin Mary at the Maria SS Lauretana Festival in Niles Sunday. Their labor is a sign of sacrifice and devotion to their faith.

 

Pizzelle Recipe by Loretta Vitale April

PIZZELLE

Probably the oldest cookie in the world is a pizzella (singular). The literal translation means “round, small and flat” as in “pizze” (which is also the origin of “pizza”).  These flat waffle-type cookies are made from a batter, similar in consistency to cake batter, using eggs, butter, sugar, flour and flavoring, usually anise or vanilla. The batter is poured in small amounts and pressed between two hot iron plates and then removed to cool to a crisp flat cookie.

The beauty of pizzelle is in the design of the iron plates. My research tells me that pizzelle were first made in the Italian region of Abruzzo as early as the 8th Century. Families would have pizzelle irons specially made with family crests, special dates, or other celebratory designs. Modern pizzelle irons usually show a floral or snowflake design on one side and a basket-weave design on the other.

The delicious taste comes from the flavoring added to the batter, which can be varied to anyone’s taste, including anise (the most common flavor), vanilla, chocolate, lemon, pumpkin and butter pecan. I have seen pizzelle with sprinkles and/or nuts.

The most traditional shape, of course, is the flat round cookie. The pizzelle can also be molded into various shapes, such as a cone, cup or cannoli form, and stuffed with your favorite crème filling or ice cream.  Another way to enjoy pizzelle is by spreading Nutella or ice cream between two pizzelle. For pizzelle lovers like myself, the options are endless.  Try taking a pizzella and dipping it ever so lightly in a glass of red wine, absolutely delicious after a wonderful Italian meal.

Pizzelle are found at almost all Italian celebrations, baptisms and weddings to Christmas and Easter. You can find several brands of ready-made pizzelle at Italian specialty stores and local super markets.  Here is a basic recipe for you to try.

Pizzelle

6 eggs

1 ½ cups sugar

3 ½ cups flour

1 cup unsalted butter, melted and cooled

4 teaspoons baking powder

2 tablespoons vanilla

1 teaspoon anise extract (or extract of your choice)

 

Beat eggs, adding sugar gradually.
Beat until smooth.  Add cooled butter,
vanilla and anise extract.  Sift flour and baking
powder and add to egg mixture.  Dough will be
sticky enough to be dropped by spoon (a little bit thicker than cake batter).

The amount of time it takes to cook one cookie varies from one maker to the other. Usually 30-45 seconds is sufficient. Test your batter and pizzelle maker to see what is best.  The finished product should be a light golden color. If you are going to mold the dough once it is cooked, this has to be done immediately upon removing the cookie from the iron. These cookies will cool quite quickly.

Italian Open Dinner Auction Saturday, August 4th 2018

Join us in supporting

St. Louis Italian Open

Saturday, August 4th

Westport Sheraton Chalet Hotel

5:00 PM Silent Auction, Cocktails, Hors d’oeuvres 

6:30 PM Program, Gourmet Dinner, Auction, Awards

Monday, August 6th

The Legends Country Club

10:30 AM Italian Luncheon, Registration

12:00 PM Shotgun Start, 18 holes, Four Person Scramble

5:00 PM Dinner Banquet and Awards

2018 Honorees

Rosemary Locascio Hanley, Co-Founder of The Little Bit Foundation

Guy and George Giudici, Owners of Crescent Parts and Equipment

Golden Raffle Tickets Available For Pre-Purchase- $100 

Winner will receive first choice of our Live Auction Items

Each ticket purchased comes with the 2018 Bear of the Italian Open 

Winner will be drawn at the Italian Open Dinner Auction on Saturday, August 5th

PURCHASE TICKETS HERE

Italian Open 49th Annual Charities Golf Tournament August 6th 2018

Approximately $4 million has been contributed to numerous primarily St. Louis-based children’s charities since the initial Italian Open in 1974 raised about $4000. Today between 30-40 local
children’s charities (including St. Ambrose School) benefit from the Italian Open which now distributes approximately $150,000 yearly. The Italian Open two-day event includes a dinner auction at which we honor one or two deserving citizens from our area each year.

Two of this year’s honorees are Guy & George Giudici.

To register for this year’s event, http://italianopen.org/registar-online/

Hill Legends Statue Prototype Lost for Years

This prototype of the Soccer Legends from the 1950 World  Soccer Cup was lost for many years.  A project for 2003 that unfortunately failed to meet its financial goal.  The sculptor is Mike Pisoni, a former Hill resident of over 55 years.  Mr. Pisoni studied under renowned sculptor Rudi Torrini and received his Masters of Fine Arts from Fontbonne College.

The prototype is currently house in The Hill Welcome Center located at the corner of Daggett and Marconi.  There are a number of cracks in the statue that Mr Pisoni has volunteered to repair and keep it on display there.  Ciao St Louis will be interviewing Mr. Pisoni for the upcoming documentary on The Hill which should be released in the summer of 2019.

Piazza Imo, a $3 Million Italian-Inspired Public Square, to Open on the Hill

Posted By  on Wed, Jun 20, 2018 at 3:03 pm

The Hill is getting a new public gathering place across from St. Ambrose. - CAMILLE RESPESS

  • CAMILLE RESPESS
  • The Hill is getting a new public gathering place across from St. Ambrose.

The name synonymous with St. Louis’ square beyond compare is branching outside of pizza.

Piazza Imo, an Italian square, is being built in St. Louis’ the Hill neighborhood, just across the street from St. Ambrose. With a price tag between $3 million to $4 million, it will have ornamental gates, benches and chess boards, with a marble fountain and granite walkways that are coming straight from Italy.

The committee building it, called Piazza Imo Committee, broke ground this morning. Its members are entirely financing its design and construction, with no tax dollars used.

Kennedy Robinson, a public relations manager at ESM Marketing STL, says the Piazza Imo Committee wants to capitalize on the Hill’s rich Italian history with the new square.

“The Hill neighborhood has always been a welcoming place with a great history of having many people and many cultures,” she says. “The piazza is just another example of this. The committee hopes to continue the Hill’s welcoming tradition by creating a beautiful Italian-inspired piazza that everyone can visit and enjoy.”

The piazza's future home, at 5130 Wilson Avenue, is now a vacant lot. - CAMILLE RESPESS

  • CAMILLE RESPESS
  • The piazza’s future home, at 5130 Wilson Avenue, is now a vacant lot.

Edward and Margie Imo, two of the eleven members of the committee, bought the lot where the piazza is being located for the group, Robinson says. Similar to piazzas in Italy, this one will be near a neighborhood church: St. Ambrose on the Hill.

Robinson says the Piazza Imo Committee wants not only to create a central gathering space for the Hill neighborhood, but also an environment for learning. The committee plans to have students at St. Ambrose School, the Roman Catholic elementary school attached to the church, use the piazza for their education as well.

“The Piazza Imo Committee also felt inspired to provide an inviting outdoor space for educating children, especially when it comes to STEM related learning,” she says.

The committee hopes to have the piazza open to the public by this fall.

CAMILLE RESPESS

  • CAMILLE RESPESS

Rosalie Serving Cookbooks Inc Wedding Soup Recipe

Italian Wedding Soup

Italian Wedding Soup with Tiny Meatballs & Chicken
NOTE:  The Italian Wedding is one of those classic Italian soups, in which you have both chicken and beef.  So easy to make, and even great for freezng in later use.
 
3 quarts water
1 carton Kitchen Basics Chicken Stock (4 cups)
1 whole soup chicken
 
3 stalks celery with leaves, cut into thick pieces
2 medium carrots peeled and quartered
1 medium onion quartered
2 to 3 sprigs fresh parsley
1 tablespoon salt
1/2 teaspoon ground black pepper
 
1-pound ground chuck or sirloin
¼ cup plain bread crumbs
¼ cup grated Parmesan cheese
1 clove garlic chopped fine
2 tablespoon fresh curly parsley
2 eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
 
1 head escarole, chopped, about 4 cups
½ pound acini di pepe pasta,
2 teaspoons salt
 
Coarse ground black pepper
Freshly grated Parmesan cheese
 
  1. Using an 8-quart pot, add 3 quarts water, and the chicken stock. Rinse chicken under cool water, and remove liver, gizzard, and neck; use for later, or discard. Place chicken in pot with liquid. Add the celery, carrots, onion, parsley and salt and pepper. Bring to boil and skim foam as it rises to the top. Cover with lid and cook for 1 hour or longer, until the chicken is tender.
 

2.  Remove chicken to platter and let cool completely. Keep vegetables in soup, or discard  Bring broth to soft boil and make meatballs by combining ground chuck, bread crumbs, cheese, garlic, parsley, eggs, and salt and pepper. Mix together well and make tiny meatballs, about the size of large grapes. Drop the meatballs into the hot broth; skim any foam from meatballs as it rises to top and remove. Skin and debone the cooled chicken; cut into small pieces and return to broth. Let the meatballs and chicken cook together about 10 minutes.

 

3.  Rinse the escarole and remove bottom core; chop and add to the broth. Keep broth on soft boil and simmer for 5 minutes. Pre-boil the acini di pepe in boiling salted water for about 5 minutes, drain and add to the broth; simmer an additional 10 to 12 minutes. Taste soup and add any additional seasonings as desired.  This soup will have a rich chicken and beef flavor. Ladle soup into soup bowls and garnish with freshly grated Parmesan cheese. Serves 8 to 10.

 I

           ITALAIN WEDDING SOUP      
          by Rosalie Firoino Harpole

Rosalie’s Cannoli Cake
         TIME: 1 ½ HOURS
 
NOTE: This cake is not only beautiful but just as delicious as an Italian cream-filled cannoli. Topped with a whipped mascarpone frosting, the cake is just rich enough without competing for flavor.
 
2 (9-inch round) layers, Pillsbury Moist Supreme Yellow Cake Mix
1 (9-inch round) layer, Pillsbury Moist Supreme Devil’s Food Cake Mix
 
Ricotta/Cream Filling
1 cup heavy whipping cream
½ cup powdered sugar
1 1/2 teaspoons vanilla
1 (15-ounce) carton ricotta cheese
 
Whipped Mascarpone Frosting
2 ½ cups heavy whipping cream
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 ½ (8-ounce) cartons mascarpone cheese
 
Candied Pecans/Sliced Almonds
½ cup pecans, chopped coarse
4 teaspoons sugar, divided
½ cup sliced almonds, toasted
¼ cup raspberry preserves
 
Fresh raspberries
 

1. Butter and flour four 9-inch round cake pans. Prepare cake mixes as directed and pour batters into prepared pans. Bake as directed, careful not to overcook cakes. Remove from oven and place on cake racks for 10 minutes. Remove cakes and continue to cool on racks for about 1 hour. Prepare filling while cakes are cooling.

 

2. Make the ricotta cream filling by placing the whipping cream, sugar and vanilla in electric mixer.  Beat mixture until thick and smooth, about 5 to 6 minutes. Fold in the ricotta cheese and continue to mix with a fork until completely smooth. Set filling in refrigerator for 15 minutes to set.

 

3. Make whipped mascarpone frosting by placing cream in electric mixer. Add the powdered sugar and vanilla. Beat on medium until stiff peaks form, about 6 to 8 minutes; add the mascarpone cheese and continue to mix on medium speed until smooth and thick. Place frosting in glass bowl and refrigerate until ready to frost cakes.

 

4. Place pecans in small fry pan with 2 teaspoons sugar over medium heat. Stir constantly until the sugar disappears and the pecans are candied, careful not to burn. Place pecans in small bowl to cool before garnishing cake. Toast sliced almonds in same fry pan with 2 teaspoons sugar; stirring constantly until lightly toasted. Remove and place in small bowl to cool. When both pecans and almonds are cooled, combine nuts.

 

 

5. To Assemble Cake: On large round platter, place one layer yellow cake. Place about 1 cup of the ricotta filling over cake. With large serrated knife, cut the chocolate layer in half. Place one of the halves over the filling. Add another 1 cup ricotta over the chocolate layer. Top the ricotta with the other half chocolate layer, and spread another 1 cup filling. Top the second chocolate layer with the other yellow cake layer. Frost the sides and top of cake with the whipped mascarpone frosting, leaving a 3-inch circle on the top middle of the cake unfrosted for the raspberry preserves. With nuts in hand, press the nuts all around the sides of cake. Spread the raspberry preserves in the middle top of the cake, out about 2-inches. Apply dollops of frosting all around the outer edge of the top of the cake up to the raspberry preserves. Garnish with fresh raspberries and place a dollop of the frosting in the middle of the cake with raspberry in the center.  Serves 16.

 
 
Cookbook Specials:
Rosalie Serving Best Loved Italian and Rosalie Serving Country Regular Price:  $24.95 plus S/H
Rosalie’s Special:
Get any 2 cookbooks for $20.00 each, plus S/H equals $45.00 total.
Mail check to Rosalie Harpole
52 Madden Rd.  Troy, MO 63379
They will be sent, author signed.
Cookbooks – $24.95 + S/H

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         Mother’s Day Specials

BUY ANY TWO COOKBOOKS FOR $ 45.95 – INCLUDES S/H.  Cookbooks: 
Rosalie Serving Best Loved Italian and/or Rosalie Serving Country.
*********************************************
Don’t wait too long to get them before May13, 2018
*********************************************
Rosalie will mail these books to you.

Make check to: Rosalie Serving Cookbooks, Inc., Address: 58 Madden Road, Troy, MO 63379

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Italian Wedding Soup with Tiny Meatballs and Chicken.
Rosalie at Diebergs’s School of Cooking showing off her Rosalie’s Cannoli Cake with Mascarpone Cheese and Raspberries

 

UPCOMING EVENTS
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 Cooking Classes – Dierbergs School of Cooking

 
June 5, Tuesday – from 6:30PM to 8:30 PM – Southroads Dierberg’s School of Cooking- 12420 Tesson Ferry Rd. – St. Louis, MO. 63128

 
June 29, Friday- from 6:30 PM to 8:30 PM – West Oak Dierberg’s School of Cooking -11481 Olive Boulevard, Creve Coeur, MO. 63141
  
Menu:  Rosalie’s Italian Salad with Provel Rope Cheese – Bay Scallops & Shrimp Scampi over Linguine – Garlic Bread Sticks – Fried Asparagus in Garlic Butter Sauce – 4-LayerYellow Cake with Strawberry & Cream Cheese Filling
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Book Signings:


DeGregorio’s  June 9, 2018 -On The Hill – DiGregorio’a at 10:00 AM to 3:00 PM.  5200 Daggett Avenue on The Hill, St. Louis, MO. 63110
Come taste my  

White Yogurt Pudding Cake. .

 

 – from 10:00 AM to 2:00 PM

Funny Bone
Did you know that bats are not actually blind?  It seems that they have been hitting baseballs for a very long time.

Rosalie Serving Pic

 

Check out my website….www.rosalieserving.com
Rosalie Serving Cookbooks Inc, 58 Madden Road, Troy, MO 63379

Italian Chefs Enter Guinness Book of World Records for 23.5-Foot Pizza

Published May 27th, 2018 – 10:30 GMT via SyndiGate.info

A team of 100 pizza makers teamed up in Italy to set a new Guinness World Records for the longest Neapolitan fried pizza.

The pizza makers constructed the fried pizza — which is composed of a circular closed dough with the cheese, sauce and toppings inside — and dipped it into boiling oil on Wednesday in Naples to create the 23.5-foot-long pizza.

The “pizzaioli” contained 183 pounds of flour, 110 pounds of mozzarella cheese, 33 pounds of ricotta cheese and 15 pounds of tomato sauce.

The pizza-makers said the record was a matter of pride, as the previous record was held by pizza makers in Milan.

Saint Louis

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