Amerigo Vespucci Lodge #1814 | | Aberdeen, WA |
| | Last Revised: 5/13/04 | Originally Posted: 1/01/99 | Contact Lodge Web Focal | |
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Lodge Address
Meeting Location
Meeting day/time: |
Aberdeen Amerigo Vespucci #1814
Lodge mailing address - PO Box 853, Aberdeen WA 98520
St Mary's Parish Center, 306 3rd St Aberdeen WA
Meets 4th Tuesday, of each month September thru June, Social 6pm, Meeting 7pm
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| Events |
The Aberdeen lodge of Sons of Italy has been famed for the annual spaghetti dinners
Heritage Festival Hoquiam
Annual Lucheon & Bazaar
Upcoming events: March 25th will be the installation dinner for our new officers. |
| Event Photos |
View of our team in action |
| Officers |
President-Mike Finazzo Aberdeen, WA
Vice President -Joe Chicano
Imm Past President - Frank Wood
Treasurer - Sally Nicholas
Recording Secretary - Lu Wood
Financial Secretary - Peggy Baretich
Sentinel - Paul Izzi
Orator - Ida Carneil
Master of Ceremonies-Mike Butorac
Mistress of Ceremonies-Kathi Butorac
Trustees-Janice Wade, Grace Ann Werner, Bruce Werner, Paul R Izzi, Anita Basich
Chaplain - Janice Wade
Web Focal-Lu Wood,
PO Box 1362 Westport, WA
(write for email address)
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| History |
... In May 1951 the Carbone brothers of Tacoma suggested that the ladies be accepted into the lodge... |
| Recipes |
Try our delicious recipes |
| Genealogy Surnames |
Ancestral Names and Towns
for Lodge members |
Aberdeen Member
History:The Aberdeen WA lodge of the Sons of Italy had its
beginning when an early Aberdeen Italian patriot George Ficele proposed in 1932 to
his fellow countrymen living in Aberdeen that an Italian club be formed. This club later
in 1937 became chartered as the Amerigo Vespucci Men's Lodge # 1814 of the Order
of Sons of Italy.
The original charter members were George Ficele, Tony Paganelli, Joe Louiso, Pete Torri
and Carlo Cundari. In May 1951 the Carbone brothers of Tacoma suggested that Ladies
be accepted into the lodge. A new charter was granted on June 14, 1951 and the lodge
became known as the Sons and Daughters of Italy. The signatories to the new charter
were George Ficele, Emma LaRosa, Eda Bertalucci and Bea Percini. |
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Events: The Aberdeen Lodge of the Sons of Italy has been famed for
the annual spaghetti dinners. The dinners were originally held on or about
Columbus Day and the citizens of Aberdeen looked forward to this sell-out
event. The members worked tediously to make the dinners outstanding.
The kitchen gourmet cooks in the early days were Chester DaNotta, Tino
Salituro, Joe Louiso, Paul Pavletich, Joe Tolomei and George Ficele.
In recent years the dinner has become a very popular Valentine dinner.
All members have made this an annual "must attend" event for Aberdeen
residents. This delicious pasta dinner is chaired by Mike Butorac is assisted by Peggy Baretich, Ida Carneil, Frank Wood, Paul Izzi, Sally Nicholas and Gianna Jensen and other members. Kathi Butorac is chairman of the ever popular raffle which features many prizes with special drawing for the beautiful paintings of Kathi Butorac and Bruno Pieraccini.
An annual bazaar is held on November 10th at St Mary's School Auditorium
with craft and bake sales and a delectable lasagna luncheon. This event
has been a great fund raiser for furthering lodge activities.
We have added another exciting fundraiser by joining the Aberdeen/Hoquiam Heritage Festival on Spet 12th. Frank Wood, Mike Finazzo and Sky Klontz head this affair. Sky Klontz does an excellent job of teaching the kids bocce ball. We serve meatball and sausage sandwiches which are a great hit. Come join in all the fun and activities of the day. Cio
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****************************************************************************** PASTA E FAGIOLI by Paul Izzi_____________ 1 Cup Navy Beans, 2 HAM HOCKS, 4 cups water, 1 cup elbow macaroni, 2 tsp olive oil, 1 onion, diced, 2-3 cloves garlic, 1 bay leaf, 1/2 tsp oregano, salt and pepper to taste. Boil beans (after soaking overnight)with the ham hocks in approx four cups water. Cook until tender. Saute onions and garlic in olive oil and add bay leaf and oregano. Then add all to the cooked bean mixture Add elbow macaroni to 2 cups boiling water, cook for five minutes (until a dente) Add to beans, simmer slowly for two hours. Add extra water if necessary. Soup dish serves four people. Serve with green salad and hot garlic bread. From the kitchen of Paul Izzi. Venezia Fruili ----------------------------------------------------------- MARINATED CARROTS by Ida Carneil of Amerigo Vespucci #1814 Delizioso!! Wash and peel 2# bag of carrots, cut into long strips and parboil.- Green pepper (sliced real thin-) 1 bu green onions (cut up)- 1 can tomato soup- 1/2 cup Mazola oil- 1 cup sugar- 3/4 cup vinegar- 1/2 tsp black pepper- 1 tsp Worcestershire sauce- 1 tsp prepared mustard- 1/2 tsp salt- Build in layers of vegetables in 9x12 dish- Mix oil, soup and rest of ingredients in separate container and pour over layers of vegetables- Marinate until the next day when the carrot dish can be eaten --------------------------------------------------------
Our thanks to ECCO Italian cookbook and members of Amerigo Vespucci lodge for these
excellent recipes. The ECCO book of favorite Italian recipes is published by Sons of
Italy, Grand lodge of the Northwest. Contact Mari Betz or Pam Torgerson of Seattle Fedele
Lodge #1469 if you would like a copy of this book of special recipes.
Profits from sale of the ECCO cookbook go to the Cooleys Anemia Foundation.
Cooleys Anemia is a disease affecting people of Mediterranean extraction and is a very worthy cause.
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