The Death of Pastina 155 Ronzoni Maccheroni

 

"FAREWELL GOOD FRIEND"

The DEATH of PASTINA

"RONZONI SONO BUONI"

Pasta lovers on social media are lamenting the news that a popular pasta company is discontinuing an iconic item.

On Jan. 3, Ronzoni announced on its Instagram and Twitter that it would be discontinuing its pastina. Italian for “tiny dough," five-pointed, star-shaped pastina was the smallest shape the company made, according to Ronzoni’s website.

Reply from the Ronzoni Maccheroni Company on Instagram

“We hear you and greatly appreciate your love for Ronzoni Pastina,” reads a text-based post on Ronzoni’s Instagram. “After extensive efforts, we regretfully announce that Ronzoni Pastina is being discontinued. This wasn’t a decision that we wanted to make.”

The company, which traces its origins all the way back to 1915, said that a long-term supplier is to blame, informing the brand that it would no longer be making Ronzoni Pastina as of January 2023.

“We searched extensively for an alternative solution but were unable to identify a viable option to make Pastina in the same beloved small shape, size and standards you have come to expect from Ronzoni,” read the post. “As a result, we had to make the difficult decision to discontinue this product.”

“We haven’t given up, but as of today, we can no longer offer Ronzoni Pastina to our customers,” Ronzini continues. “Thank you for your understanding and trust in Ronzoni pasta.”

Reaction on social media to the news has been strong, much like a block of aged Parmesan, with users lamenting the loss of such a beloved pasta shape.

“I’m calling the police,” commented one person on Instagram.

“There’s still time to delete this and change ur minds ronzoni,” wrote another Instagram user.

“I am devastated,” one person tweeted. “Pastina with milk and butter is my comfort food. nothing feels like home, safety, warmth, and comfort like eating a bowl of pastina when you’re sad.”

SUNDAY SAUCE

alla CLEMENZA

alla BELLINO alla PACINO

AMAZON.com

“This lady made sure she stocked up on the Ronzoni pastina before they’re gone for good,” reads a tweet sharing an image of a shopper with a cart full of Ronzoni Pastina boxes.

“Yall don’t understand how sad i am that Ronzoni discontinued their pastina,” said another user on Twitter. “Its the only pastina i like. what am i supposed to do without the lil stars.”

Customers saltier than pasta water even tagged Ronzoni’s competitors under the announcements in responses, with one irate Twitter user saying in part that they were “headed to Barilla” if Ronzoni couldn’t deliver pastina when they wanted it.

“Let’s make Ronzoni pastina for the last time,” reads the on-screen caption of a TikTok showing user @matcha.ang make a pot of the product to sad-sounding music.

“Im about to hoard the pastina like midwestern moms hoarded toilet paper in 2020,” said a commenter under the video.

People have also started petitions (yes, plural) with one sprouting up on Change.org with others garnering more buzz. Elsewhere, an online petition on Petitions.net titled “Ronzoni, Please do not discontinue Pastina!” has garnered more than 2,900 signatures, with people sharing heartfelt messages along with their John Hancocks about the brand’s offering being their preferred pastina.

“I’m signing this because I have been eating Ronzoni Pastina for over 60 years,” reads a petition entry, adding that their grandmother and mother would make it for them as kids, calling it “Italian penicillin.”

From Cleveland to New Jersey, Staten Island to Chattanooga and many other cities in between, many signatories shared the fact that pastina has been a childhood favorite for their own children.

“My first solid food, my kids, my grandkids and my first great grand son was born Dec. 16th,” reads a petition entry from Las Vegas. “What’s he gonna eat when he’s sick! It’s generational."

RONZONI PASTINA No. 155

1915 - 2023

RIP

"WE'LL MISS YOU SO"

Read the story "Me & My Pastina"

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Sicilian Pizza Recipe Sfincione

SFINCIONE

This is Real Authentic SICILIAN #PIZZA

the Kind you find in PALERMO

RECIPE :

• 1 tablespoon dry active yeast
• ¼ cup/45 grams fine semolina
• 2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil

FOR THE TOPPING:

• 2 tablespoons olive oil, plus more for greasing pan and drizzling
• 1 small onion, thinly sliced
• 1 ½ cups plain tomato sauce (look for passata, which is not a thick purée)
•  Salt and pepper
•  Pinch of red-pepper flakes, or to taste
• 1 cup fine dry bread crumbs
• 1 cup/85 grams grated pecorino or other sheep’s cheese (3 ounces)
• 8 anchovy fillets, cut into 1-inch pieces
•  Dried oregano, preferably Sicilian

1. Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
2. Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
3. Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
4. Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
5. Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
6. Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
7. Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
8. Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.

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RECIPES FROM MY SCIILIAN NONNA

CAPONATA

ARACINI (Sicilian Rice Balls)

PASTA con SARDE

MACCHERONI

RAGU SICILIAN

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