11:30AM - Anthony Luise, Triangle Italian American Heritage Association (TIAHA)

Chicken Pesto with Penne Pasta - His chicken pesto pasta is a date night-worthy dinner recipe that’s ready in 20 minutes or less. Make this luxurious pasta when you’re craving a warm bowl of creamy, Italian-style comfort with a velvety basil pesto sauce, is a bit of a splurge.

Anthony Luise’s culinary journey began in the vibrant city of Philadelphia, where he cultivated a deep passion for cooking inspired by his family’s time-honored recipes. His early experiences in the kitchen were shaped by his mother’s teachings, instilling in him a respect for tradition and flavor. At the age of 17, Anthony joined the United States Army, a decision that broadened his horizons and exposed him to a diverse array of culinary traditions from around the world. This exposure not only enriched his palate but also equipped him with new techniques and flavors that he would later incorporate into his cooking. After his military service, Anthony settled in Raleigh, North Carolina, where he embarked on a fulfilling culinary career. He worked diligently in various kitchens and country clubs, honing his skills as a Line Cook, Pastry Chef, Banquet Chef, and Sous Chef. Through these roles, he gained invaluable experience in high-pressure environments, mastering the art of creating exceptional dishes that cater to diverse tastes. Anthony’s commitment to the community led him to take on a leadership role as the President of the Triangle Italian American Heritage Association. In this capacity, he passionately oversees community-focused initiatives, which often involve preparing meals for local shelters, organizations like Raleigh’s Healing Transitions, and the USO. This work not only allows him to give back to the community but also keeps his culinary skills sharp and relevant. His culinary philosophy revolves around the use of seasonal, all-natural ingredients. Anthony believes that the best dishes come from a blend of creativity and authenticity, aiming to present food that is not only visually stunning but also bursting with flavor. His approach ensures that each dish resonates with love and care, elevating the dining experience without veering into the territory of pretentiousness. Through a combination of tradition, global influence, and a strong commitment to service, Anthony Luise has established himself as a respected person and community leader in Raleigh, continually inspiring others with his culinary creations.

12:30PM - Don Cimorelli, Triangle Sons and Daughters of Italy (TSDOI)

Penne Pasta in a Creamy Basil Ricotta Sauce with Peas - Want a pasta dish that’s creamy, filling, and absolutely delicious? Try some pasta with ricotta and peas. This easy-to-make pasta is made with whole milk ricotta, frozen peas, fresh basil, and parsley. Topped with toasted breadcrumbs and parmesan cheese for an extra bit of flavor, this pasta dish will be sure to please even the pickiest eater in your family. So get ready to watch Don Cimorelli make this yummy pasta dinner!

Don Cimorelli is a second-generation Italian American whose grandparents immigrated to the USA from the Campania & Molise regions of Italy. He grew up in a traditional Italian American home where classic Southern Italian cuisine was a staple ranging from pasta, vegetable, meat, and fish dishes. The typical weekly Sunday Dinner and endless courses of food on holidays were a trademark of his upbringing. Primarily inspired by his mom, Anna Cimorelli, his approach to cooking is best described as Italian American Family Style. Enter Don’s home and you will quickly learn that there is no such thing as cooking for one person or only for one meal. Preparing meals for family and friends is his passionate hobby along with sharing recipes and foodie photos. Don refers to himself as “The Family Style Italian Cook.” Don currently serves as President of the Triangle Sons & Daughters of Italy.

1:30PM - Nick Verna, on behalf of DeCecco

Gnocchi DeCecco alla Sorrentina – A delightful Italian dish that hails from the picturesque town of Sorrento on the Amalfi Coast. This comforting classic features soft, pillowy potato gnocchi enveloped in a rich tomato sauce, topped with melted Galbani mozzarella, and finished with a sprinkle of fresh basil.

Nick Verna has had a love of food his entire life. When he was 13 years old, he started working in his mother’s catering business where she started to teach him how to make traditional Italian American dishes. The first event he cooked for was to make homemade manicotti for 200 people. He has been in love with cooking Italian food ever since. Although he is not a professional chef he has helped spread the love of Italian cooking through his cooking classes and he has self-published two cookbooks, “Italian Family Life Cookbook” and “Italian Fusion”. He has also been included in several national and regional cookbooks. Both of his cookbooks are available at www.lulu.com. You can also get additional recipes at Nick’s Italian-Fusion food blog https://italian-fusion.blogspot.com.

2:30 Galbani Cheese Building Contest

How high do you think you can stack string cheese? Children between the ages of 5 and 12 years will be able to test their skills at building a tower of string cheese. The child with the tallest tower of cheese wins a prize. Participants must sign up at the Galbani tent prior to the contest to participate. Space is limited so sign up early. Watch out for Chef Marco, he can be tricky!

3:00PM - Galbani “Chef Marco”, Mark Sciortino, owner of Marco’s Italian Restaurant in Buffalo, NY, has been creating and serving traditional, family-favorite, Italian dishes for over 30 years. He also owns the locally famous Marco’s Italian Deli, tagged as “Home of the Original SANGWICH!” which is a term used by many Italian communities in place of “sandwich”.

Sweet & Spicy Ricotta Stuffed French Toast, One-Skillet Marinated Ciliegine Orzo, Fresh Spinach & Pea Pesto, Dirty Martini Cheese Dip