These are Gloria Pullano's daughters posing with their children.
LEFT: Here is Grandmother Spadafora and her children. Carmela Talarico Spadafora, who is
in the center with her first born son Joseph Spadafora, the tall lady is her
sister in law Theresa Spadafora.
RIGHT: Angelina Talarico and her children
Angelina and her
family settled in Reading Pennsylvania and Carmela and her husband Thomas settled in Hamilton Ohio.
On the far left is Thomas Spadafora (Pop)
on the right is Jim DeFazio Sitting; Carl Spadafora,
and standing in the rear is Carl Lepera... (cousins to Thomas)
photo taken circa 1909, right after they arrived
Sersale is famous for its Pittanchiusa. Here is Grandmother Spadafora's recipe for it:
Grandmother Spadafora's Recipe Pendenchoose (Pittanchiusa)
1 package yeast
2 cups lukewarm milk 100-110 deg
2 tsp vanilla
4 tablespoons sugar
8 cups bread flour
1 tsp salt
1 lb shortening or 1 ½ - 2 cups (I used 1 ¾)
Dissolve yeast in the warm milk. Add eggs and beat. Then add vanilla and sugar
Use 4 cups of the flour and mix with the shortening and crumble it like you were making dough for a pie. When crumbly, start mixing in the other 4 cups. Slowly add milk and egg mixture. Knead till soft and smooth. Let dough rise in a warm place for 1 hour.
Divide dough into 2 or 4 pieces and roll out as thin as possible. When dough is completely rolled out cover thinly with Crisco, olive oil or other shortening. Then cover with sugar, I used my hands to make it all even. Add cinnamon all over and then nuts and raisins to liking, some even use candied fruit or dates.
Starting from one edge fold over the dough about 1 inch and then cut into strips one at a time, roll each one from both ends to make a roll. Place in a heavy glass dish like Pyrex or corning ware that has been sprayed with Pam or oiled.
Bake at 350 degrees for 15 minutes and then turn down to 300 for 30 minutes. Be sure you have your oven rack placed in the middle so it gets even baking.
Let sit for 15 minutes then remove from pan and let cool another 15 minutes. Then separate them and cool completely. Glaze with icing and store in airtight container.
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