Italy

Dayton’s Bocce Classic: Respect the Balls

May 19, 2016 By Dayton937 Leave a Comment

John Pirelli Lodge President, Jim Balsamo at the Sons of Italy Bocce Courts

One of America’s biggest Bocce Ball tournaments is coming to Dayton, and it is all about respect, capeesh? Respect the balls, the court, the tradition and a game where anyone can play and be competitive. The Food Adventures Crew will be a big part of this weekend which also includes a Friday food truck rally and Sunday’s Garlic Fest.

The John Pirelli Lodge/Sons of Italy will be hosting the 2016 Bocce Classic from July 15th – July 17th this year, and they are looking for players! This annual event draws young and old from many states. Even players from Canada drive down to attend, and you can participate too !

Which one is closer?

Teams of 4 will descend upon the bocce courts behind the Bella Villa Hall and will be rolling balls from morning ’til night. Some of you may know this site as the same spot of Dayton’s Italian Festival aka the “Fall Festa.” 2015 Bocce Classic Champions, The Doepker Family and Scott Davis look to defend their title, in what promises to be a fun-filled tournament weekend.

Not sure how to play bocce ball? It is easy to start. It is a mixture of bowling and shuffleboard. The object of the game is to roll your four bocce balls as close to the little “pallino” ball as possible, while preventing your opponents from doing the same. It is that simple. Many players develop their own strategies and rolling styles. Want to learn the rules of Bocce ? Then click here for the Dayton’s Bocce Classic Rules Page.

Brian Andzik is a Bocce Regular

Want to know more about The Bocce Classic, one of the feature Bocce Ball Tournaments in the United States?

HERE IS THE SKINNY:

WHAT: THE BOCCE CLASSIC, a BOCCE BALL TOURNAMENT

WHERE: 2625 County Line Rd, Dayton, Ohio

WHEN: 3 day tournament starts evening of July 15th, and ends in the Championship Game, Sunday Evening July 17th

HOW: CLICK THIS LINK to SIGNUP YOUR TEAM

COST: $270 per team, includes a steak dinner Saturday night, beer cups, and discounted drink prices during Sons of Italy’s Food Truck Rally July 15th and Garlic Fest, July 17th. Sounds like a Food Adventure, so The Big Ragu, Chef House and Hungry Jax will be there.

Bocce Ball

WHY: A significant portion of the proceeds go to local scholarships and local charities

They are expecting about 60-70 teams of four to participate in this year’s event. There is even a BEGINNER BOCCE BASH Friday night hosted by UpDayton, 5pm-9pm.

HISTORY OF BOCCE BALL IN DAYTON:

Thirty years ago the Bella Villa Hall had 2 bocce courts. The floors of the courts were sand and limestone dust. They would have to bring out a rug and a rope, and drag it up and down to smooth the court between matches. Now the courts are made from artificial turf.

Then in 1995, the John Pirelli Lodge in Dayton Ohio, decided to host a tournament to promote the game and their Italian heritage. There were five clay courts and 40 teams. Orignal Bocce Classic Founders Ed Guerriero, Pat Mosconi and Mike Longo grew the tournament and it is now the unofficial “Ohio State Championship of Bocce”

Now, The Bocce Classic is a 3 day event played with over 60 teams and attended by thousands of spectators. There are now six partially covered bocce courts that even have night lighting. The Italian lodge looks to keep the feel of the original tournament while introducing bocce ball to more people in the Miami Valley. Pasta, steak dinners, and authentic Italian food help make a great bocce tournament.

2016 may be the “Year of the Bocce Ball” in Dayton, with all of this added interest. But for some, it has been a tradition for decades. Let’s meet some of Dayton’s bocce legends and purists.

DAYTON’S BOCCE’S “MUST MEETS”

— EDDIE “BOOM BOOM” GUERRIERO: This mild-mannered fixture at the Sons of Italy love the bocce and food as well. One of the founding members of the tournament, he is still active in bocce and lodge committees. We don’t know why he is called “boom boom.” We will leave that up to your imagination.

Rinaldo Stolfo with Kevin Sorice, Bocce Classic Chairman

— RINALDO STOLFO: This active 86 year old has played in the bocce league for 10 years and is an avid ping pong player with his partner who, get this… is 94 years old. He likes bocce because you meet a lot of new friends. Many of you Rinaldo as the former owner of his famous Dayton bakery which he retired last year.

— JIM BALSAMO: Current President of the lodge and bocce enthusiast who tells us his father got him into the game. Jim loves bocce ball because anyone can play, “16 years old to 86, male, female, it doesn’t matter.” Jim also says just because you have experience, sometimes is doesn’t matter. Games can take twists and turns. Jim says “One minute you think you’ve got it figured out and the bocce gods look down on you and that’s all she wrote.” Jim also notes that sometimes you gotta teach the players to add the scores correctly, even the veterans forget.

Bocce Classic Coming July 15- July 17th

— BRIAN ANDZIK: Bocce League veteran who has not missed one game in 17 years. He even played a season on crutches. Now that’s dedication, folks. Brian has also been a leader on the lodge council. He got to play on one of the original teams with the legendary DiPasquale brothers.

— TONY CICERO: From Racine, Wisconsin has played bocce his whole life. Tony has won bocce classic twice. He says playing helps, as he grew up with a bocce court in back yard. It is a game of strategy. A feel comes naturally, he says.. Tony’s wife plays in the women’s league and was the MVP of her team.

— NICK D’AMICO: Nick has been helping out with the Special Olympics Bocce Ball for 20 years. Last year they had 78 athletes

Championship Roll – John Doepker 2015 Bocce Classic Champ

with special needs play bocce ball in the Olympics. Nick has been playing bocce ball all of his life. He remembers playing in alleys as a kid on Stone Mill Road.

— THURSDAY is WOMENS LEAGUE at the John Pirelli Lodge – and we will have a full report on them, soon !

So now you know a little more about Dayton area bocce and its tradition. Come out and watch the Bocce Classic , or enter the tournament. They would love to have you.

Want to join the Italian Club? You must have Italian lineage in your family, and the cost is $40 per year. Club members are eligible to play in a bocce league that costs $40 a year.

Measuring for accuracy

All ages love bocce

Throwing the stones

86 year old Rinaldo Stolfo playing Bocce

Mr. D’Alessandro

Talkin bocce

Bocce Court

Ready to roll

GarlicFest Returns with Bocce Classic July 15-17th

April 19, 2016 By Dayton937 Leave a Comment

Eddie “Boom Boom” takes a bocce break to eat Bella Sorella Pizza

The faint smell of garlic is in the air! Today being National Garlic Day, it gives Dayton Most Metro the perfect opportunity to announce that GarlicFest is returning this summer to the Sons of Italy’s Bella Villa Hall. We are again partnering with the John Pirelli Lodge for this popular event. Food Adventures is honored to be helping with the festivities. The same weekend also features the annual bocce ball tournament called the “Bocce Classic,” which is in its 22nd year.

The Bella Villa Hall venue is located at 2625 County Line Rd. in Beavercreek, the same place the Italian Fall Festa is held.

The big weekend will feature:
A huge Food Truck Rally Friday, July 15th
The Bocce Classic Tournament, July 16 -17th
The Garlic Festival, Sunday July 17th.

One new attraction will see local celebs, and Up Dayton groups square off Friday Night, July 15th in a “Beginner Bocce Bash.” A Single elimination bocce tournament with cash prizes for the top 3 teams. Just $40/team to enter.

The weekend will be filled with Food Vendors, Garlic Vendors, and Craft Vendors. There will be a booth for the deep fried “Holy Cannoli.”

There will be soft drinks, beer, and more. There will be bocce ball, and the Garlic King and Queen. Chef House and Hungry Jax from Food Adventures, will be hosting cooking demos with garlic inside the hall. Weezy’s Garlic, Spices and More will be there with all kinds of garlic goodies for you to buy! Don’t forget the Garlic Eating Contest with host the Big Ragu and a Live Band !

With so much to do and so much to eat, you may have to make a couple of trips back during the weekend….

Some of the food vendors we are expecting over the weekend are:

Garlic Fest and Live Music

Zombie Dogz
Bella Sorella Pizza
Horseless Buggy Food Truck
Wicked Wich of Dayton Food Truck
Giovanni’s Restaurant
Brixx Ice Co.
Mama DiSalvos Restaurant
El Meson Restaurant
Mohawk Freestyle Burger Food Truck
Amber Rose Restaurant
The Hamburger Wagon
Hunger Paynes Food Truck
Voltzy’s
Jimmie’s Ladder 11 Streatery
Sweet P’s Ice Pops
Painted Pepper Food Truck
Gyro Palace
The Spicy Olive Olive Oil Store
The Texas Beef and Cattle Company

We will announce more vendors as they confirm….

Weekend of July 15 – 17th

HERE’S THE SKINNY for the

Timeline of the GarlicFest / Bocce Classic Weeekend:

FRIDAY , JULY 15th

5pm – 9pm: SONS OF ITALY FOOD TRUCK RALLY – 15 trucks, live music, adult beverages

6pm – 9pm: “BEGINNER BOCCE BASH” with LOCAL CELEBS and hosted by “UpDayton”
(Want to enter a team for the local celeb tournament, email [email protected] or call 937-380-6723)

SATURDAY , JULY 16^th

9am – 5pm: BOCCE CLASSIC Tournament opening rounds. (Signup at BocceClassic.com)

9am – 5pm: Concession Booth of Pizza, Meatball Sandwiches, Italian Sausages
from the John Pirelli Lodge/Sons of Italy

Bocce Finals

5pm – 7pm: Dinner from Outback Steakhouse

7pm – 11pm: Bocce Tournament continues

SUNDAY , JULY 17^th

9am: BOCCE CLASSIC tournament continues all day til 6:30pm Championships
(signup at www.BocceClassic.com)

Noon – 8pm: GARLICFEST – 15 Food Vendors, Craft Vendors, Garlic Vendors,
Pop, Beer,

1pm: Cooking Demo featuring a garlic recipe by Jackie “Hungry Jax” Scanlan, from Food Adventures, inside the Bella Villa Hall

Garlic Chicken from Scratch Catering

3pm: Cooking Demo featuring a garlic recipe by Chef LeeAnne House, from Food Adventures, inside the Bella Villa Hall

5pm: Garlic Eating Contest with The Big Ragu as emcee

5:30PM – 8PM: Live Band

So, mark your calendar for the weekend of July 15-17, and bring your breath mints. Stretch out your bocce arm enjoy

Come out to get your garlic fix that weekend and play some bocce ball . Below are photos from last year’s GarlicFest and Bocce Classic. Please check them out…

Feel free to follow Food Adventures on Facebook by clicking HERE.

Ohhhh the food ! Amber Rose dessert

Beer Trucks

Garlic Feta and tomatoes

Cannoli

Cooking Demo

crowd

bocce ball courts

Garlic Eating contest

Grounds

Voltzys Garlic Burger

Around the World in 30 Bites!

May 13, 2015 By Dayton937 Leave a Comment

The “Petit Fours” at the France booth are delicate bites of heaven

Dayton’s 42 year old, A World A’ Fair, International Festival is set for this upcoming weekend.

Yes, from Friday until Sunday, Daytonians will be showing their heritage spirit through arts, crafts, clothing, dancing and our favorite part… FOOD !

Thirty booths will be set up, each for a different part of the world. The purpose is to educate and to wow the crowds with their individual uniqueness. But we buy tickets for one reason… the chance for a great Food Adventure, where we can eat ourselves around the world in 3o bites. Did we mention there is wine and beer???

Where else can you grab sushi, Puerto Rican rice and beans, haggis, a gyro, french pastries and a cannoli while watching African dancers?

HERE’S THE SKINNY:

— The event takes place at the Dayton Convention Center

Festival Hours:
Friday, May 15, 5:00pm – 11:00pm
Saturday, May 16, 11:00am – 11:00pm
Sunday, May 17, 11:00am – 6:00pm

— Tickets are $8 for adults, $4 for children at the door

— Full schedule of dancers and booths can be found at http://www.aworldafair.org/

Travel the world with your tastebuds, without leaving Dayton. Here are some of our favorites..

THE MUST EATS at the World A’Fair festival !!

MUST EATS:

Dollar for Dollar – the best deal, for the flavor is the Greek Gyro

— GYROS at THE GREECE BOOTH: These are the same ones they serve at Greek fest. They also come in chicken gyro and vegetarian, but we prefer the traditional Gyros. Pound for pound, probably the best deal at the festival.

— APPEL FLAPPEN at the NETHERLANDS BOOTH: People wait in lines that wrap around the arena for these powdered, deep fried apple rings. One bite and you will see what all the excitement is about, and you will wish you would have ordered a few more.

— TIRAMISU at the ITALY BOOTH: Coffee like, creamy and dashes of chocolate. This is dessert done right. Try one of these cubes of perfection. So good, it puts you in a trance.

— SAAG PANEER at the INDIA BOOTH: Make sure you get some of this Indian spinach dish and get a piece of Naan Bread too for dipping. A great dish that is satisfying and vegetarian as well.

— PETIT FOURS at the FRANCE BOOTH: Tiny bits of heaven Choose from a nice selection and go to town. Treat yourself, you deserve it after traveling the world.

Grab a cold Heiney at World A’Fair

— THE CREAM PUFFS at the SLOVIC BOOTH: Probably the best single item at the festival. It is delicious and rich like it should be. A generous helping of cream, on a huge crescent puff, this is grand finale to any visit to the World A’ Fair.

— BEERS at the GERMAN, SCOTLAND and IRELAND BOOTHS: Ireland and Germany typically have a couple of authentic beers on draft. These are must drinks. Nothing says World A’fair like a guy in a kilt pouring you a cold one with no underwear,

Here is a start, now you have a road map for the best food in the World. Every year new food items are introduced, so keep your eyes peeled. There will be so much delicious, international food, that you simply wont have the time or the hunger pains to try them all. No worries, the fest is 3 days long !

Want more scoop and great photos of local food events and restaurants? Follow Hungry Jax, Chef House and The Big Ragu on Facebook by clicking HERE.

Like to tweet? So do we.. check out our Twitter @food_adv

Please browse the gallery below from some of our delicious Food Adventures where we traveled around the world in 30 bites !

[flagallery gid=151]

To Your Health, Happiness, and Prosperity – National Anisette Day

July 2, 2013 By Brian Petro 1 Comment

Such a lovely bunch of flowers…

Anise has a long and flavorful history. It is mentioned in the Bible as a lesson not to be stingy to the Lord. It marched with Caesar as a treat for his troops, possibly one of the first candies developed. The Greeks, Romans, and Egyptians all used it to help digestive ailments, from upset stomachs to bad breath to indigestion. The Romans went so far as to bake it into mustaceum cake, where it was used with other herbs to aid in digestion. It was used for medicinal purposes as well as in cooking to add stronger flavors, or balance out sweetness. As time continued, more and more uses were found for this aromatic and powerfully flavored herb, from cosmetics to liquor. On July 2, we look to its use in liquors as we celebrate National Anisette Day.

Anisette is a generic name used for a liqueur that is primarily flavored with the herb anise, giving the drink a black licorice flavor. Sugary syrup is added to tone down the flavor ever so slightly. Anise grows mainly in the Middle East, Turkey, and Greece, but has spread through the world. Many of those countries also have created their own distinct anisette variations: in Greece it is known as ouzo, in Turkey it is called raki, in Syria, Egypt, and Israel it is known as arak. It is believed that Marie Brizzard, the popular French liqueur company, started to make anisette in 1755 with their other flavored options, helping to spread the popularity of the flavor through Europe. The Spanish fell in love with what they call Anis del Mono (“the monkey’s anisette”), the French created pastis and another infamous liqueur, absinthe. The Italians developed both white and black sambuca. All of them have their own variations of sweetness from the sugar added to the base spirit.

You can find this example of louched anisette at Pasha Grill in The Greene.

The flavor of licorice is a strong one, and anisette is rarely found without something mixed in it. The popular mix of choice for anisette in its many forms is water, whether you are looking at an elegant absinthe fountain or just pouring equal amounts of water and reki in a glass to create Lion’s Milk. One reason is the water dilutes the flavor, making it less intense and easier to drink. The other is to create and effect call louching, where the latent oils that are in the anise refuse to bond with the water mixture, giving the beverage a cloudy look. This is rarely done with sambuca (thought it would work), but the Italians came up with a unique solution to help cut the flavor of the anisette. They serve it with three coffee beans floating on top of it, calling it sambuca con la mosca, sambuca with a fly. The three beans represent health, happiness, and prosperity. You can do it with more or less, but it is considered bad luck to do it with an even number. After you drink the sambuca, you can chew on the beans to enhance the rich anise flavor.

Looking for it in this area can be difficult. Some of the more craft cocktail oriented places like Salar and Rue Dumaine may have absinthe or sambuca as aperitifs or digestifs to have during your meal, or for use in cocktails like a sazerac, Café de Paris, or typhoon. If you are looking to try an excellent louched drink, look to Pasha Grill for Yeni Raki, one of my favorites. Absinthe, sambuca, and ouzo are also common to find in liquor stores like Arrow Wine if you are feeling adventurous and want to bring some home for your own personal trials in cocktails.

From candy to medicine to cocktails, anise has proven to be a versatile and coveted plant. Its flavor profile, similar to a sweeter black licorice, is something people either love or hate. It blends well with other flavors in cooking as well as in adult beverages, helping to tone down bitter flavors and enhance sweeter ones. Over the Fourth of July weekend, with all of the family and friends you are going to be seeing, you have an opportunity to gather around a glass of something unique after a good meal and toast to each other’s heath, happiness, and prosperity.