UUUUFrom the Presidents Desk
Brothers and Sisters,
BSOI held a movie and pizza night at our last meeting, it was a great success, thank you to Paula Sasso for allowing us to borrow the movie, and Adam Tigges of TD Bank for providing the pizza. I apologize if anyone missed the movie, the newsletter was completed and sent out prior to the date being confirmed.
At our last meeting
we discussed the wine tasting with a proposed date in April but we will be
moving this to May as I will be away on a family trip to
As the wine tatsing is being moved to May, we will be hosting a BYOB paint nite at Pinot's Palette in April, date TBD at February's meeting. This will be open to anyone interested in attending, the fee will be $45.00 P.P, you may bring your own beverage & snacks, painting supplies, canvases, aprons, and painting instruction will be provided along with paper goods. We will be discussing this more in depth at our next meeting.
Please don't forget the Pizzeria Uno fundraiser on March 8th. This will be held at the Uno Pizzeria & Grill 300 Mishawum Road Woburn, MA 01801. The attached flyer needs to be presented that evening so that BSOI gets credit.
Italian class registration was held on January 31st, let's hope for another successful semester.
Last but not least, we are scheduled to initiate one of three new members at our next meeting on February 15th . GO PATS!!!
Daniele (Dan) Squeri
Home: 781-270-9868, Cell: 781-864-6514
LETTERS TO THE EDITOR
The BSOI Newsletter is published monthly from September through June. Newsletter topics will include items of interest to members, as well as occasional local/general news and information.
A big part of the newsletter being successful is participation of it's members. If there is something you would like to see in the Newsletter, please notify:
Deborah Squeri - Dsqueri@yahoo.com
Remember this is YOUR newsletter.
President: Dan Squeri
Vice President: Pat Moreno
Treasurer: Ann McGowan Financial Secretary: Joanne Margi
Recording Secretary: Lola Lombardo
Orator: Marie Patrick
Past President: Don McGowan
Trustees: Toni Faria
Master of Ceremonies: Tony Saia
Mistress of Ceremonies: Shirley Moreno
Sergeant of Arms: Fred Fernandez
UUUUArticles Of Interest
Written & submitted by Pat Moreno
Forced into a lot and parked at the
waters edge this past Thursday, my wife and I hurried our steps as if to dodge
the biting cold air. Past St. Leonards we ducked into Caffe Dello Sport to shake the numbness with a hot
cappuccino. We were elated to find that
the office of the Post-Gazette was just across
I had early on become interested in
Pamela Donnaruma when I had read about her family
history and the Gazette in Stephen Puleo’s work, “The Boston Italians”. They both graciously visited my Cultural Series,
Stephen to speak and Pamela to listen. I
called and asked her to visit our group as a guest speaker. She declined, stating that she did not even
like to speak on the phone, but would permit me to interview her.
We were warmly received and sat with her in her private office, as part of a set of rooms which housed the inner workings of the Post-Gazette and the Sons of Italy newspaper. The walls were covered with plaques, pictures, commendations and awards from state, federal and organizations representing civic, social and Italian-American cultural groups, to include photos of her father Caesar with presidents. I easily could have spent the day with these four walls. High on one wall stood a large, somewhat omnipresent tableau pf a very distinguished James Donnaruma, founder of the Gazette at the turn of the last century, and grandfather to Pamela.
Pamela is a warm, receptive and youthful person with a steadfast business demeanor. I was most pleased to discover our common Edgeworth roots. These papers are her work, her love and her public life. The closeness and clutter of her office suite bespeak her energy and industry.
Pamela attends public invitations as a reserved representative of her art. Her work is her goal. And yet, surprisingly, she has had no formal training for her position as editor, but rather learned, starting very young from her father and then accepted guardianship when he, in his eighties, could no longer continue.
Pamela is, for me, an icon of the Italian-American community precisely because she embraces the best of that community and has become a linchpin for every reader within the Greater Boston area, the state and out of state as well as the North End, still the heart of our Italian-American community and culture.
Her motive, as is that of those who write and assist with the publications, can not be profit as newspapers must all depend heavily on advertising, but rather to maintain a network for the Italian-American community. Asked about the future, she responded, ”I work for today and tomorrow and can not concern myself about the future.”.
She encouraged cultural articles and notifications for her papers. I left feeling that this engaging person could help our lodge as a source for our cultural interests.
It was a rewarding visit and lunch in the North End made it even better.
by Pat Moreno
Having visited the south of
A bus ride out of Malpensa
took us for a short stay at
A very complete dinner
buffet, red and white wine from a dispenser (a first,
and delicious!), an equally complete breakfast and we traveled to
The Duomo of St. Anthony in
The following morning we
arrived at a damp, overcast, cold
Early on day seven we traveled to Stresa on Lago Maggiore. The largest of the three lakes, we took two motor launches to Isola Bella where we visited sculpted gardens and climbed steep stone walkways searching out shops of every imaginable product.
Day eight, our final day, was
the most stunning.
A typical Italian kitchen is full of wonderful herbs...
(adapted from an article in Tasty Italian Cooking magazine)
Submitted by Carmelina DAlleva
First and foremost an Italian kitchen is stocked with fresh produce: tomatoes, escarole, garlic, onions, celery, carrots...they all taste best when they still have that just-picked flavor. Keep your kitchen stocked with fresh produce and you will never go wrong.
You must have a good selection of herbs and spices.
It might be difficult to keep these on hand year round, because buying these things can get expensive. However, most places will support herb gardens in the summer time, and if you're really motivated you can keep some pots indoors for year-round delicious flavors.
The most important herbs that I can think of are by far: oregano, basil and parsley. I feel like every thing that has ever come out of my family's kitchen has at least one, sometimes all three incorporated! Of course, the dry variety works in some instances too, so don't be afraid to use it!
Another important Italian kitchen staple is olive oil!
Not only has it been proven as better for you than conventional vegetable oil or butter... it makes everything TASTE even more delicious than without it. Extra virgin is best, but can become pricey... so really, just go with what works best for your budget. Sometimes it's worth it to go to a bulk-food store and pick up a giant cannister or jug, you get more for what you pay for. You are gonna need it!
Next, do NOT underestimate the power of cheese to any Italian.
Cheese made from every kind of milk, from cows, to goats to sheep. Fresh ricotta, provolone, pecorino romano, parmeggiano, mozzarella... all of these cheeses play a huge role in cooking, garnishing, and even as main courses for some Italian meals.
Then of course there is the meat, poultry and seafood. The protein family! You can't have a good Italian kitchen without it.
Again, here is where freshness reigns supreme. There are some strange and unusual meat products that Italians gravitate to, but mostly just think about the foods that most Americans enjoy - beef, chicken, fish.. and of course pork - because what is an Italian sandwich without some salami or capicolla?
Let's not forget the importance of fruit in the Italian diet.
It is often considered a dessert, and it is treated with the same fervor and dignity that meat is given. It is important to stock your refrigerator with local, fresh fruits around the year. From juicy peaches in the summer, to succulent winter oranges, the Italians relish fruit as a delicacy and a necessity to any Mediterranean diet. You should, too! After all it's very good for you. These are just some of the staples of an Italian kitchen, but there's much more where that came from!
· 12 large eggs
· ½ cup whole milk
· ¾ cup grated cheddar, divided
· Kosher salt and coarsely ground black pepper
· 2 tablespoons vegetable oil
· ½ medium onion, chopped
· ½ pounds fresh Spanish chorizo or hot Italian sausage links, casings removed
· 1 bunch broccoli rabe, coarsely chopped
Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.
Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.
Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer. Cut frittata into wedges and serve warm or room temperature.
This recipe calls for canned tomatoes—but get the good stuff, not the kind with tons of added sugar and flavors.
· 1 28-ounce can whole peeled tomatoes
· ½ cup olive oil
· 2 garlic cloves, chopped
· ¼ teaspoon sugar
· Kosher salt
· Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.
· DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.
LAUGH OUT LOUD!!
An Idiot's Idiot
The message "He's lying," was placed in the copier, and police pressed the button each time they thought the suspect wasn't telling the truth.
Believing the "lie detector" was working, the suspect confessed.
Car Trouble submitted by Don McGowan
A blonde pushes her BMW into a gas station. She tells the mechanic it died.
After he works on
it for a few minutes, it is idling smoothly.
She says, “What's the story?”
He replies, “Just crap in the carburetor.”
She asks, “How often do I have to do that?
Knitting submitted by Don McGowan
Glancing at the car, he was astounded
to see that the blonde behind the wheel was knitting!
Realizing that she was oblivious to
his flashing lights and siren, the trooper cranked down his window,
turned on his bullhorn and yelled, “PULL OVER!”
the blonde yelled back, “IT'S A SCARF!”
Did you know.......
Baked Goods Volunteers:
The following people have volunteered to bring baked good to the next meeting:
Thank you in advance to those that have signed up. A special thank you to those that bring goods every month without being asked. If you have not signed up yet please let us know what month you would like to contribute.
Remember to check out the Burlington Sons of Italy website at
If you have anything that you would like to share with the BSOI community please email firstname.lastname@example.org
Upcoming Events/ Ideas
Thursday March 8th
Pizzeria Uno Scholarship Fundraiser -
Woburn Mall - Please bring attached flyer with you so that the BSOI will get the credit, please feel free to give a copy to family & friends
BYOB Paint Nite at
April XX, 2018
$45.00 PP open to family and friends
Wine Tasting - May 2018
Please bring new/unused raffle donation items to the March meeting
Just For Fun
submitted by Don McGowan