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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New Sicilian Cookbook by daniel Bellino

by Daniel Bellino “Z”
Best Selling Italioan Cookbook Author Daniel Bellino “Z” has a new cookbook, Grandma Bellino’s Italian Cookbook  … Our advanced peek of this new book by Daniel Bellino proved to be quite interesting. The book, which has some of Italian Cuisine’s most sought after and popular recipes has a pelethora of unique ones. Unique recipes that is, and quite a number of them are recipes that have never before been published … This news should be of special interest to and serious Chefs, cooks, cookbook lovers and all interested in Italian Food and espcially the Cusisine of Sicily and of Sicilian-Americans, Daniel Bellino’s latest book is a winner. As with all Daniel’s previous books Grandma Bellino’s Italian Cookbook is filled with great recipes coupled with wonderful little stories that takes the reader on an enchanting journey of the foods of Italy, of Italian-American and more specifically here, of Sicily and the cusisne of the Sicilian American peoples .. The book is both delightful and informative, and is sure to please many, I know it did for me. So I would suggest to anyone interested in Italian, Sicilian, and Sicilian-American food and culture to hop on board and get yourself a copy of Daniel Bellino’s latest, of Recipes From My Sicilian Grandmother, as soon as it hits the shelves, which is expected in May of 2015 .. Until then, as Daniel would say, Buon Appetito Tutti !
Richard Roma Reporting
Also By Daniel Bellino “Z”