OSDIA NATION
OSDIA LODGES AT WORK
MASSACHUSETTS
CALIFORNIA
The Grand Lodge of Massachusetts hosted a meatball championship cook-off last October at the Piave Fiume Lodge #1036 of Watertown. The competitors were Darlene Campisano (Christopher Columbus Lodge #216 of Brockton); 99-year-old Ann Pacetti (Cristoforo Colombo Regina Elena Lodge #169 of Fitchburg); Donna Crisa (Methuen Lodge #902); Allison Crisci (Tewksbury Lodge #2872); Mark Pettiglio (Piave Fiume Lodge #1036 of Watertown); and Joe Martell (Angelo Giuseppe Roncalli Lodge #2183 of Wilmington). All participants had competed against members of their own lodges before advancing to this final competition. Members from 16 nearby lodges attended to cheer on the competitors.
The Vincenzo Bellini Lodge #2519 of Chico and the Dolly Sinatra Lodge #2400 of Palm Springs sponsored golf tournaments to raise funds for the Sons of Italy Western Foundation, which is operated by the Grand Lodge of California.
The competitors’ meatballs were rated by a prestigious assembly of judges. The judges were Yolanda Cellucci, The First Lady of Fashion and 2021 NELA Gala Honoree; Michael Colomba, owner and chef at Brelundi in Waltham; Pam Donnaruma, owner and editor of the Post Gazette; Anthony Matarazzo, owner and chef at Lola’s Italian Kitchen and Market in Natick; and Theresa Reddish, owner of Service With a Smile, a hostess support service, in Natick. The winner of the competition was Mark Pettiglio, who donned an apron that read: Meatballs are the answer. Who cares what the question is? All competitors received a “meatball” hat and a bottle of wine. The judges received an Italian flag apron and a bottle of wine. After the competition, food and desserts were served. “The world may have COVID,” said Event Chair Carol Rossi, “but on the twenty-third of October, the Grand Lodge had FIFFF: Fun, Italian Feast, Festivity and Fraternity!”
Most recently, the Vincenzo Bellini Lodge hosted their 22nd Golf Tournament at Canyon Oaks Country Club in Chico. It featured a regular golf round of foursomes and also a “Frozen Meatball Putt.” The meatballs were deep frozen for three days and then brought to the golf course, where they were kept in a cold place. The golfers made three attempts to putt the meatballs, which were marked by how close they came to the hole. After the “real” golfers made their attempts, Grand Lodge President Barbara Fumosa Wisniewski stepped up against her will. After two dismal shots, she said, “If you were a baseball, I could hit you!” Then she closed her eyes, thought of the little dimpled ball as a baseball, hit it, and … it went right into the hole!
The meatball championship cook-off judges: (L. to R.) Theresa Reddish, Anthony Matarazzo, Pam Donnaruma, Michael Colomba, and Yolanda Cellucci. WINTER 2022
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Grand Lodge of California President Barbara Fumosa Wisniewski interviewed by Action News Now after her winning putt. ITALIAN AMERICA
