Ronzoni Sono Buoni

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Rigatoni No. 27
“Ronzoni Sono Buoni,”
if you are Italian and grew up in the New York area in the great
decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers  and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with Pastina. “Ronzoni Sono Buoni,” it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don’t have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I’ll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as  a child. I’ll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it’s
so good!”
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Sunday Sauce
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Ode to Sunday Sauce

The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It
is a quite a beautiful thing, same as making a Mole in Mexico, or Cassoulet
in  France. They are all wonderful things of beauty that delight mans every                                     sensory perception; sight, smell, taste, and feel. First, you probably smell the                              “Sauce’s” heady aroma wafting through the air. The smell is so intoxicating,
it gets your juices flowing immediately.
 Once you smell it, you want it, and can’t wait to sink you teeth into it.
 Second you will see it in all its gloriousness. You will then eat, whereupon you taste
and feel and experience one of Italian-America’s greatest pleasures, the Sunday Sauce Italian Gravy. A Sunday Sauce (Gravy) takes time and effort to make. It is made and served with Love.
All these great dishes bring together friends and family, and for Italian-Americans, Sunday Sauce is King of all dishes.
  If you utter the term Sunday Sauce to any number of millions of Italian-Americans, they will immediately start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs,  Sausages, Braciole, maybe Ribs, Beef Neck, or Pig  Skin Braciole, as well as the Pasta, and the Gravy itself. They think aboutsitting at the table with friends, family, people  they love. They’ll ponder the Antipasti, wondering what it might be; mixed Salumi, Baked Clams, Grilled Calamari? And with the meal, there will surely be Wine. Italian Wine, which might be a good Chianti or perhaps Montepulciano d’Abruzzo. With Uncle Frank and Uncle Tony, the wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy, two solid Italian-American  Winemakers. 
    When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, Sinatra, Dino, and the Sunday Sauce itself. “It’s a beautiful thing!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together with friends and family,  soon.  Sunday Sauce, It brings people together, in a most delightful way. And as the Big Boys would say, “It’s a Beautiful Thing.”
 Excerpt From Sunday Sauce in Daniel Bellino-Zwicke ‘s
SUNDAY SAUCE “When Italian-Americans Cook”
On Broadway Fifth Press

Learn How to Make Sunday Sauce Italian GravyClick Here !




SECRET RECIPES Favorite Italian Dishes byDaniel Bellino-Zwicke

Favorite Italian Dishes
byDaniel Bellino-Zwicke