Compete in the Great Pasta Sauce Cook-Off in Brownsville, PA

Whose Nonna really did make the best pasta sauce? Break out her recipe and put family honor on the line at the Great Pasta Sauce Cook-off, Market Street Arts’ “Carnivale Cristoforo Columbo,” Sunday, Oct. 14, 5 until 9 pm at the Brownsville Sons of Italy.

Two divisions, Professional Chefs and Kitchen Cooks, face off to earn the coveted people’s choice prize packages. For entry forms and ground rules, call 724-880-3801 or e-mail

Only one week is left to enter the Great Pasta Cook-off—cooks receive one free ticket for entering and a second free ticket if they bring two quarts of extra sauce! Entry forms available at:

Limited space, so sign up today!

In addition to the cook-off, the event will also feature popular Italian songs performed by Fred Adams on the mandolin, opera excepts from a quartet of singers with international credentials, a first viewing of the proposed murals for the newly-renovated “Sons of Italy,” a Marco Polo raffle, and antipasti, insalate, vino e dolci.

All proceeds go to fund the 2013 Market Street Arts Festival.

Would you prefer to sample the culinary delights rather than making them? Market Street Arts is proud to partner with Showclix to offer online ticket sales for the Carnivale Colombo through this link: . Advance reservations are eligible for the special presale discount of two tickets for $30—they will be $20 each at the door.

Don’t miss the boat for the Carnivale Colombo!.

The Joys of Growing Up Italian

This is a great video from the website, This video hits home for me. About 9:20 into the video really gets me. That’s one reason why I started Ciao Pittsburgh. I want to keep our Italian traditions alive and hope to motivate other Italian-Americans so they keep the traditions going strong. Enjoy!


Recipe for Gelato


  • 2 cups milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/2 cup sugar


  1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.


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