The Mangia Meatball Challenge
Cook's Biographies
Get to know our Meatball Masters who will help us raise funds for pediatric cancer patients at the Hershey Medical Center.
Kim Abato Deachilla
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Once upon a time, in the far off land of Naples, Italy, lived a poor family called Abato. A son of this family, Cosimo, decided to try his luck on the golden paved streets of America. He brought with him many traditional Italian customs, including the recipe for his Mama’s meatballs. He settled in Wilmerding, PA where he and the beautiful Anna Zampini began their large family. He opened a grocerystore and was flourishing until he refused to pay a tribute to the local chapter of the Black Hand (Mafia).As a result, Cosimo, Anna, and their brood of children ran off to try their fortune again, this time inBaltimore, MD. They settled in the Little Italy neighborhood where they opened another grocery store.This time, however, they also sold fresh meatball sandwiches using the recipe from his Mama that Cosimo so lovingly cherished.
Now, mind you, Little Italy was filled with Italians from all parts of that boot shaped, far away land. But so superior were Cosimo’s meatballs that lines formed outside of his store when the pot of sauce and balls were simmering on the stove. Eventually, the grocery store became a bar and Cosimo’s meatballs continued to draw in the customers. He and Anna raised their large family in the two floors above the store and, eventually, my father was also born there. To this day, in that neighborhood, they still speak of the Abato family and Cosimo’s meatballs! And, as happens in most Italian families, those special recipes are passed down from generation to generation and I continue the tradition of meatball makingusing that same family recipe that was so lovingly cherished by my Great Grandfather, Cosimo. I am also pleased to say that my daughter, Nina, is a proficient meatball maker as well and I am heartened by the knowledge that yet another generation will produce the mouthwatering meatballs that have made our family proud!! Mangia!!
Shelly Fallon
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When my nonni, Cecelia Rita Rutkowski, a young Polish woman, married into my grandfather, James Neutts’s , huge Italian family, she certainly jumped feet first into adopting their customs and traditions. Although she only had a fifth grade education, she spoke English, Polish and Italian fluently. Her culinary skills were unsurpassed. She especially had a flair for the cuisine of her in-laws home region of Naples.
As the only grandchild, I spent many hours in my doting grandparent’s tidy little apartment at 46 Plum Avenue in Carbondale, PA. My parents owned a business in Port Jervis, NY so my nonni would keep me for weeks at a time during my preschool years.
One of my earliest memories at Nonni’s table is being taught how to make meatballs. She would have a teacup of water placed out and would gently dip my little fingers into the water and then show me how to roll the meatballs. She had an extra wide stove with a deep well burner from which the enticing aroma of her homemade sauce would emanate.
When I grew older and my family visited, we would have an ongoing joke about going to eat at Celia’s Smorgasbord. She would naturally have the prerequisite Italian fare, but she would also prepare an additional meal, usually consisting of a roast of some sort, potatoes and vegetables.
Her joy was in feeding and nurturing her loved ones. Our joy was succumbing to it. I like to think that Nonni is looking down with pride as I channel her to make the meatballs for you that she loving made for us.
Cent’anni!
Sally Kursar
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I have been married to a wonderful man, Larry, Sr. for 57 years. We have two children, Larry Jr., music teacher, who lives in NJ with his wife, Karen and son, Matt. Matt is a freshman in Rensselaer Polytechnic Institute. Our daughter, Suzanne Petry, kindergarten teacher, lives in York with her husband Shane and daughter, Allison. Allison is student teaching in York and will be graduating in May from Shippensburg University. Suzanne's son Brooks lives in York. Blair Peters was her son and my grandson. Blair and I were pretty close. I spent many days and nights with him during his fight with cancer. I miss him every day.
I grew up in a town in NJ that is a melting pot of ethnic groups with many Italian families. My mom was an American cook who often tried new dishes shared by neighbors. When we married and the funds were limited I enjoyed reading cook books, trying new recipes and developing my own versions. Fortunately my husband never complained, however, sometimes the kids did. I hope you enjoy my American Italian meatballs.
Lori and Joe DeMarco
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Joseph DeMarco was born in West Chester, PA in 1961 into an extended family of Italian descent. Lorie’s grandparents emigrated from the Calabrese region in Italy while Joe’s emigrated fromCalebrese and Abruzzi regions. He was raised with 5 siblings and an extended family of many cousins, aunts, uncles, and both paternal and maternal grandmothers. Holidays were focused on food preparation and multiple generations gathering to celebrate. Even today, family members argue whether they make sauce or gravy. Geovanina, Joe’s mom, is an exceptional cook and spent numerous hours in the kitchen preparing 5 course meals and baking.
In 1964, Lorie DeMarco was born in Cresson PA. She was raised with 2 siblings and a slew of cousins, aunts, uncles, and paternal grandfather and maternal grandmother; all living within a few blocks. Lois, Lorie’s mom has Irish and German origins. Her idea of Italian food was elbow macaroni and stewed tomatoes until she married, Ronald Mazzocco from Italian descent. Ron’s grandfather emigrated from the Abruzzi region, Castel DeSangro, Italy. Ronald, or better known as Pappy, took over the cooking when Lois was recovering from surgery. He took gourmet cooking lessons and practiced using his grandmother Lina’s recipes. Lina owned and operated a hotel with a dining room for over 40 years. Many delicious meals and very fond memories were shared in the hotel and grandfather, Pap Pap’s home. All Pappy’s grandchildren live for Pappy’s meatballs and Lorie will not order marinara or meatballs at a restaurant because she can have the best at home. Pappy has supplied the DeMarco home with an abundant stash of meatballs for 28 years. When there is no homemade sauce, the family is just has happy to use one of the many Delgrosso selections. Lorie has converted the whole neighborhood into using Delgrosso sauce and many cannot believe how delicious it is and how close to home made. Daughter Ashley has discovered the desired organic components of the sauce and has prepared numerous meals with the chunky tomato sauce.
Joseph, a beer representative, met Lorie, a Penn State Student, in 1985. The band who played at the wedding in 1987 promised the young couple would produce beautiful bambinos. And that they did; two belle ragazze, beautiful girls Ashley and Alexis were brought into this crazy Italian family.
Joe and Lorie noticed early on how similar Pappy’s and Mom Jenny’s sauce and meatballs tasted. They are proud to present a combined family traditional recipe and share with the elk’s family for such a great cause.
Cecilia McCartney Hofmann
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One of my dearest childhood memories is of my maternal Grandmother (Nonie), Cecilia Bronzo Carcelli, taking both of my hands into hers and washing our hands together before teaching me how to mix and roll meatballs. Little did I realize at the time that I was learning at the hands of a local meatball legend. In our town(s) of Sharon and Farrell, Pennsylvania my Grandmother’s meatballs fed our extended family, The Italian Home, Our Lady of Fatima parishioners, football coaches, the local Deanery Priests, and hundreds of families, many of whom patiently stood in line countless Wednesday nights at my Godmother’s, bar and restaurant, The Lighthouse. The lines were also out the door and into the parking lot at Savoldi’s whenever Nonie’s meatballs were served. By the time I was married in 1978, my Grandmother’s nickname was Nonie Meatball.
In passing her paternal Grandmother’s recipe onto my sister Grace and me, my Nonie emphasized three things, fresh parsley, truly good Reggiano Parmesan and most importantly love. When I mix and roll my meatballs for our Friends of Blair: Mangia Meatball Challenge I will mix in fresh parsley, great ReggianoParmesan and plenty of love for Blair Lawrence Peters, a young man whose courage and love inspire me each day.
George Miliziano
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Waiting on Bio