La Rosa Azzurra-Italian Culinary Classics

07/09/2024

Che ne dite di un piatto che porta fortuna? 🍀 I nostri pastai di terza e quarta generazione hanno creato due nuovi formati irresistibili: il Quadrifoglio Bianco e quello Verde agli Spinaci! Scoprite la nostra continua innovazione e portate in tavola la magia della pasta di Gragnano. Buon appetito! 🍝

06/11/2023

06/03/2023

Summer Fancy Food Show | June 25-27, 2023 | Javits Center, NYC

12/03/2022

The Coccia Institute for the Italian Experience in America is thrilled to collaborate with Watchung Booksellers in presenting Rossella Rago, author of the newest cookbook "Cooking with Nonna: Sunday Dinners with La Famiglia” 🇮🇹

Join us this 𝐒𝐮𝐧𝐝𝐚𝐲, 𝐃𝐞𝐜𝐞𝐦𝐛𝐞𝐫 𝟒𝐭𝐡 𝐚𝐭 𝟐𝐩𝐦 𝐚𝐭 𝐖𝐚𝐭𝐜𝐡𝐮𝐧𝐠 𝐁𝐨𝐨𝐤𝐬𝐞𝐥𝐥𝐞𝐫𝐬 in Montclair for an exclusive talk and Q&A with Rossella moderated by Coccia Institute Director, Professor Mark Rotella!

➡️ RSVP here: https://docs.google.com/forms/d/e/1FAIpQLSdLYkPUEq4WyvB6TmrVrrHquRwgpsnlVYAZ7ZZ4eA27oEQ6hg/viewform?vc=0&c=0&w=1&flr=0

12/03/2022

Marinos Vourderis was a poor GREEK immigrant who became the King 👑 of Italian ices.

Vourderis, who was born in Aegion, Greece 🇬🇷 emigrated to the United States in the 1930s, arriving in New York City with just 50 cents in his pocket. With no formal education, he was able to come and make the American dream happen.

He started the Olympic Ice Cream Company, and in 1964 introduced his Marinos Italian Ices 🍧 at the World's Fair in Flushing Meadows, NY. The product grew into a multimillion-dollar company based in Richmond Hill, NYC where it still is today.

Marinos Italian Ices, a beloved summertime treat, can be found in supermarkets, pizzerias, restaurants and pushcarts throughout the country. The company even opened its first official scoop shop in August 2010 in Shanghai, China.

By the time he retired in 2002 at the age of 87, Vourderis' company was earning $6 million annually. Marinos Vourderis passed away in 2013 at the age of 97. 🙏

Delicious Marinos Ices flavors:
Blue Gelati, Bubble Gum, Cherry 🍒, Chocolate 🍫, Coconut 🥥, Cola, Grape 🍇, Lemon 🍋, Lime, Mango 🥭, Orange 🍊, Pineapple 🍍, Rainbow 🌈, Strawberry 🍓, Tropical and Watermelon 🍉.

🍧 🇺🇸 🇬🇷 🍧 🇺🇸 🇬🇷 🍧 🇺🇸 🇬🇷 🍧 🇺🇸 🇬🇷 🍧

04/04/2022

https://www.instagram.com/reel/Caub9kmPmk9/?utm_medium=copy_link

lilmomozzarella • Original Audio

01/30/2022

Daniel Mancini’s Baked Ziti

01/30/2022

Daniel Mancini’s Baked Ziti

Ingredients:
•1-lb ziti
•1-lb mozzarella you shred
•3/4-cup romano cheese, you grate
•2-28 oz cans of whole Italian plum tomatoes you crush by hand
•1-lb of ricotta cheese, liquid drained
•1-tsp salt
•1/2-cup chopped onion
•2-garlic cloves sliced
•2-tbs olive oil
•2-tbs butter

1-In a large pot add the olive oil, garlic, onion, salt and put the heat on medium.
2-Once the onion is translucent add the crushed tomatoes. Allow this to come to a boil and then lower the heat to allow it to cook for 15 minutes on a low boil, uncovered.
3-Stir several times. Remove from the heat, stir in the butter and let this cool.
4-Reserve 1/2 cup mozzarella, 1/2-cup of ricotta, 1/4 cup of the Romano, 1-cup of sauce
5-add the balance of the ricotta cheese, Romano cheese, shredded mozzarella cheese, sauce to a large bowl, mix this all together.
6-Cook your ziti half way of the recommended time.
7-Strain and add it to the bowl of cheese mixture fold it all together.
8-Put the pasta into a 9x13 baking dish. Top with remaining Romano, mozzarella, sauce and ricotta
9-Bake in a pre heated 350 degree oven for 30-45 minutes! I like mine to get allotted crispy on the edges.

Meat lovers may brown some ground beef or sausage meat without casing to add to the sauce.

01/29/2022

Portobello Parmigiana

01/29/2022

Daniel Mancini’s
Portobello Parmigiana
•4-Large Portobello
mushroom caps
MARINADE
•1/2-cup extra virgin olive oil
•1-tsp sea salt
•1/4-tsp crack black pepper
•2-garlic cloves minced

TOPPING
•1/2-lb mozzarella shredded
•2-cups of tomato sauce heated
•grated Parmesan or Romano
•fresh basil optional

1-clean the caps then mix the marinade ingredients together and brush on both sides of the mushroom caps
2-place them open side up on a parchment lined baking sheet
3-place in a pre heated 350 degree oven for 15 minutes
4-remove and top with the sauce, mozzarella cheese and place back in the oven for 15 minutes
5-remove once they are done and to serve them top with more heated sauce, a sprinkle of grated cheese and the basil

Good to make double or triple the recipe!

01/28/2022

Daniel Mancini’s Chicken Soup for this coming Winter weekend.

Chicken Soup Short Cut
This recipe will get a homemade chicken soup in your belly in 30 minutes and it’s amazingly delicious!
You need-
•1-pound of skin on chicken parts, this can be breast, thigh, leg or a combination
•1-qt of a good box chicken broth
•1-cup water
•2-celery stalks chopped
•2-carrots chopped
•1/2-cup onion chopped
•2-garlic cloves minced
•2-tsp salt
•1/2-tsp black pepper
•2-tbs olive oil
•1/4-pound of egg noodles or a pasta
•2-tbs romano cheese

1-add the olive oil to a pot and get it hot
2-dry the chicken with paper towels season it with salt then add it to the pot and brown on all sides forming that brown fond in the pot will build deep chicken flavor
3-when the chicken is browned add the onion and garlic to the pot sauté this all together for 2 minutes
4-add the stock, water and scrape all the brown bits off the pot with a wooden spoon
5-bring to a boil on high heat then cover and lower the heat to slow boil for 15 minutes
6-add the carrots, celery, cover and simmer for another 10 minutes
7-remove the chicken take off the skin, shred the chicken
8-add the egg noodles or pasta and
and cover and when the noodles are done add the shredded chicken, romano cheese stir and serve

You will think you were cooking this soup for hours it’s that good.
Follow me on Instagram I put stuff there too
❤️Daniel Mancini

01/27/2022

Before the announcement of Franco Masiero's death, his family posted on Instagram that they had been "hit hard with COVID."