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… mil grazie

Justin Mazzei, Come On Down!
[click to hear it]

Hi all, just want to let you know that my lucky husband Justin won the showcase on The Price is Right. His show will air on November 30 if you want to see him acting crazy!

The panoramic picture is one that Rick Matash took while standing on the front porch of Camillo Melchiorre’s house looking out over the valley.

Click here to see Genealogy Info
or click here to go directly to the Calendar

Once there be sure to log in to see private information!

Here is where Camillo came from:

With Google you can see right down to the roof tops!

The web site Comuni-italiani.it says the population is 2,305 with 815 families. AND there are 2 Melchiorres in the phone directory!

This grist mill stone is one of several located at the Brandywine River Museum which houses a collection of works by three generations of Wyeth art (N.C., Andrew, and Jamie) in a 19th-century grist mill.

See www.brandywinemuseum.org

My dad, Angelo Melchiorre, served in the Army Air Corp during WWII as a tail gunner on a B-24 Liberator named Sunshine. On March 29, 1944 Sunshine was forced to land in enemy territory. My dad and the rest of the crew spent the next 13 months in a German POW camp.

Read the story: The Saga of Sunshine

Keywords: 719th Squadron, 449th Bomb Group, 15th Air Force, Combat #5, Serial# 42-52106 , Grottaglie, Venegono Inferiore, Varese, Italy, Italia, Stalag Luft #1, Barth, Germany, WWII, World War II

An Easy Make Ahead Recipe

3 large, red ripe tomatoes chopped (6 cups)
4 large cloves garlic, peeled but left whole
1/2 tsp. or less red pepper flakes
1/2 cup chopped fresh basil or 2 tbs. dried
salt and pepper to taste
1/2 cup olive oil
1 lb. penne rigate or other tubular pasta
1/2 lb. muenster cheese (shredded)
1/2 cup grated Romano cheese

Add the first six ingredients into a container. Let stand at room temperature several hours or chill overnight but let return to room temperature before serving. Cook pasta. Spoon off 1/4 cup of oil from the surface of tomatoes and add to drained pasta. Add grated cheese and toss. Add 1/2 tomato sauce and shredded muenster cheese and toss. Add remaining sauce as needed.

Makes 4 generous bowls

Preparation Time: 25 minutes

Here is a recipe for one of our favorite Italian foods. Many of us have forgotten what it is like to make things from scratch, but this one is not too bad. I tried it a few times and they are delicious. They are fun to make because you can get all the kids around and throw flour at one another while making them. Anyway, this recipe comes to us from one of our favorite aunts, Aunt Josephine. So here goes.Ingredients:
1 lb. of ricotta
1tsp. of salt
2 eggs
2 cups flour (approximately)

Directions:
Mix ricotta, salt and eggs in bowl. Add half the flour, mix. Turn out on floured board. Add flour to proper consistency to roll. Knead. Roll into thin strips and cut to bite size pieces. Take big pot of salted water, bring to boil, put in gnocchi and bring to boil carefully, stirring, once they all start floating to top, the means they are done. Serve with your favorite Homemade Italian Sauce and some Dalo’s or Tuzzi’s rolls or bread, and a nice salad. Sounds great doesn’t it? Have fun and ENJOY!