La Famiglia Perugi website includes Perugi family historical documents and authentic Northern Italian recipes from the Battani and Perugi, Carrara, Italy. Family members can add a recipe by filling out this form.
Stories
Randolpho’s son, Alfio Perugi, dies
From Nancy: John (Krug) recently looked up Grandpa Perugi online and found information about his brother, Randolpho, who also came to the US at the same time. John discovered that Randolpho’s son, Alfio, passed away this past October (2016). He was 97 years old. I…
Araldo’s Sculpture in New York City
Nancy Krug and Ed Slate and families went to New York City last week. This is Nancy’s report. “The carvings were on the outside of the church over the doors. They were not made of marble and may have been granite. The color looked like sandstone. The…
Battani Family Tree Images from 1800s-Present
I have a copy of an organized list of all the family names, marriages and children from the 1800’s to our generation, not including our children. Pretty exciting to see all the names we never heard of and some we know. We have cousins about our age that we never…
Linguini with Clam Sauce
I just made this for friends and unfortunately forgot to take a picture… But I updated the recipe. Enjoy! Archie’s friend Cinque made his Linguini with Clam Sauce every Christmas. Many years ago (circa 1980), I was there for his Christmas party. You can see me…
Baked Polenta
From Pam Perugi Marraccini • Preheat Oven to 350 degrees • 9×9 or 10x 10 baking dish brushed with olive oil • 2 c polenta • 6 c water or chicken stock • 2 t Salt • 2 T Butter • ½ c grated parmigiana 1. Cook polenta. I bring the liquid to a boil with salt and add…
Quick Tomato Sauce
By Pam Perugi Marraccini When Dad came home from one of his visits to Italy, he showed me this quick method for making tomato sauce taught to him by his cousin Bruna Palermo. It has been my standard ever since. You can use fresh peeled tomatoes or jarred/canned…
Artisan-style, Gluten Free Bread
By Ivo Cola, from Pam Perugi Marraccini INGREDIENTS: • 500 grams (1.1 lbs) (17.637 ozs.) Caputo Brand, “Fioreglut”, gluten-free flour (this flour works best, period) • 5 grams dry yeast (i.e. 1 ¼ to 1 ½ tsp) • 400 grams (400 ml) (14.1 oz) of luke-warm water, around…
Pomodoro (Marinara)
1 large can San Marzano tomatoes with juice. (Find authentic San Marzano at Trader Joes, Whole Foods, Wegman’s and World Market.) 1/4 c olive oil 1 garlic clove 2 T tomato paste fresh basil leaves Bottle of Passata (purchase at Whole Foods or World Market) Pour…
Grandma’s Rice Custard (updated)
From Grandma’s hand written note: 1/4 cup rice, wash well. Cook slowly in quart milk, a little salt, stir all the time in a sauce pan, until rice is cooked 1/2 cup sugar to taste Take 5 eggs if small (4 if large), heat a little, put a tsp. vanilla Place in buttered…