Altieri’s Pizza

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Earl and Joann Altieri opened their first pizza shop in March of 1965. Altieri’s Pizza was located in the building that was in front of Marhofer Chevrolet on Kent Rd., affectionately known to Stowites as the “Blue Building”. It was Stow’s only pizza shop at that time. Altieri’s Pizza was extremely successful due to Earl’s great recipes made with quality products. In the early years, it was not unusual to find Earl and Joann in the shop together with employees making sure each pizza was “justa right”. The pizza shop was expanded to a Altieri’s Restaurant in March of 1969 “justa” up the street. Altieri’s Villa, a fine dining restaurant and Earl’s baby, was opened in March 1974 at the corner of Darrow Rd. and Arndale. Altieri’s Zipizza was opened at the University of Akron’s Gardner Student Center in January of 1977. In January of 1979, Altieri’s Pizza &…

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Homemade Spaghetti Bolognese



  • 1 lb ground beef
  • 1 cup grated carrots
  • 1 cup grated white onion
  • 3 cloves garlic
  • 2 tbsp tomato puree
  • 15oz can diced tomatoes
  • 1/2 cup red wine
  • 1 tsp salt, pepper, and ground oregano
  • 2 tbsp milk
  • Spaghetti

Cook spaghetti. Grate onions and carrots and throw in hot pan with olive oil. Season with salt, pepper, and oregano. Add crushed cloves of garlic and cook for ~2 minutes. Throw in ground beef and sweat off juices. Add puree and fold into mixture. Pour the wine in and reduce to a syrup. Add diced tomatoes and simmer for 5 minutes. Finally, stir in the milk. Serve.


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Baked Chicken with Fettuccine Alfredo



Fettuccine Alfredo is the creamiest and the tastiest of the Pastas. This traditional Italian dish is my favorite and very quick and easy to make.

In the past, I have made this by the book.I had just pan seared the chicken for this type of pasta and the only flavor the chicken got was garlic.

So essentially this time I did two different things. I added some flavor to the chicken and baked it instead of pan searing it.

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Ingredients : Breaking this down by the the major ingredient.

Alfredo Sauce :

Salted butter, 1/2 cup parmesan cheese, 3/4 mozzarella cheese, 1/2 cup heavy whipping cream, salt, olive oil and garlic.

Baked Chicken :

Chicken, seasoning, dried thyme, garlic, salt, oil, lemon juice.

Pasta :

All the above, dried oregano, chicken broth, and two tomatoes.

Cooking Directions :

Alfredo Sauce…

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Photo Apr 08, 8 01 21 PM

MMMMMMMMM. Chicken parm, straight out of your own oven.

Let me say that again, MMM!

I adore this meal. Its italian comfort food, but with class. Its perfect for a date night at home and at the same time, quick and easy enough for a weeknight meal!

I was originally attracted to this recipe because it did not involve pan frying AND baking the chicken, like most chicken parm preparations. By eliminating that first step and only using the oven, you get a much easier and much healthier meal.

And guess what?

All the buttery, cheesy flavor is still 100% there. And all the moist, crunchy layers of texture are still 100% there.

This is the way to go if you want to make an outstanding dinner! You may even impress yourself 😉

Photo Apr 08, 8 01 09 PM


serves 2

2 boneless, skinless chicken breasts

2 tablespoons butter

1/2 cup italian breadcrumbs


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Meatball, Mushroom and Macaroni Bake

Recipe Adaptors

How many words beginning with M can I get into the name of one dish?



I love meatballs and also macaroni cheese so I thought that I would combine the two into one dish. This really is comfort food at its best and you only need two pans to make it. Plus, it doesn’t take that long to prepare so it is ideal for a weeknight meal.

I used beef mince (ground) to make my simple meatballs and then refrigerated them for a couple of hours. I always find that this helps them stay together a little better. If you like you can make the meatballs the night before you want to eat, then just leave them in the fridge covered in cling wrap until you are ready to cook.

As with nearly all my recipes, if you don’t like one of the ingredients then just swap it for something…

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Tagliatelle alla bolognese

Food for thought

bologneseThis is one of those traditional Italian dishes that has become famous the world over as Spaghetti bolognese/bolognaise, or, as us Brits fondly call it; Spag bol. I say ‘us’, I have to admit that I myself have never used this term…. Anyway, it is now as famous as it is corrupted, and what you expect these days from Spaghetti bolognese is actually quite far from the original dish, which, believe it or not, isn’t even made using spaghetti!

The traditional dish is made with tagliatelle which are long, thin, flat ribbons of pasta. These are usually made fresh, with egg, giving the pasta quite a rough texture which holds thick sauces really well. This is why a rich ragù (a meat based sauce) like ragu alla bolgonese , works so well with it.

I didn’t make my own fresh pasta for this dish, but I did make sure to…

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