Every time I step into a Pastosa Ravioli shop, the awesome aromas evoke memories of Sunday dinners and holiday parties at my old home and other places for family festive gatherings.
It brings me back to my wonderful childhood days when I used to frequent its Bensonhurst, Brooklyn, flagship establishment on New Utrecht Avenue after track and field practices. What a fantastic culinary thrill.
Thankfully, when I moved to Chatham, N.J., in December of 2019, my girlfriend Maggie told me that there is a Pastosa location in Florham Park (186 Columbia Turnpike), just 15 minutes from us.
I could not be more thrilled with that wonderful news. It gave me a sense of belonging, you know what I mean?
Anthony G. Ajello, the original owner, opened Pastosa’s first location on Avenue N and East 53rd Street in Old Mill Basin, Brooklyn, in 1966. As the demand for fresh ravioli and moist, handmade mozzarella grew, Ajejello moved the store to the then-Italian Bensonhurst location, just a stone’s throw from my old high school, New Utrecht, to accommodate an expending, loyal cliental.
Interesting note: New Utrecht is the high school that is seen during the opening credits of “Welcome Back, Kotter,” as the camera strolls through the Bensonhurst streets. Good times.
Pastosa now has 12 one-stop locations in New Jersey (Cranford, Florham Park, Manalapan, Manasquan and Eatontown), Staten Island (Eltingville, Richmond Road, and West Brighton), the Bronx (Tremont Ave.), Brooklyn (Bensonhurst) and Long Island (Babylon and Oceanside).
With displays of cheeses, freshly made and imported pastas, hanging sausages and other meats, Brooklyn-baked bread, delicious, prepared meals and decadent Italian desserts adoring its shelves and display cases, you cannot go wrong with whatever you choose. Trust me on this.
So, you say you cannot tolerate gluten? No worries, paisan. Pastosa also carries a fine selection of gluten-free Italian products.
Every time we have a family function, you can rest assure that someone in my dear clan has ordered from Pastosa.
Moreover, I love the eggplant parmesan by itself or as a hero or wrap. I also adore the marinated mushrooms, grilled Roman artichokes, marinated eggplant caponata, Mozzarella Carrozza, three bean salad, shrimp cocktail and its assorted chesses, from the 36-month-aged Parmigiano Reggiano to the extra sharp Provolone.
Are you hungry yet?
Additionally, the steak is absolutely awesome, so I have been told (I am vegetarian, by the way).
Furthermore, you cannot beat the taste of the sweet dry and hot dry sausages and slices of Genoa Salami that will leave your taste buds dancing for more for days.
Lastly, the cannoli and sfogliatelle, a shell-shaped flaky puff pastry with a ricotta and semolina filling enhanced with candied orange pieces, are both must-haves.
For restaurants, Pastosa also take wholesale orders.
So, for your next occasion, instead of spending countless hours slaving away in the kitchen, why don’t you consider ordering from an Italian time-tested institution? You will not regret it. You can thank me later.
Log onto https://www.pastosa.com/ or call one of its 12 locations that will please you guest to no end.
Note: I did not receive any monetary or other compensation from Pastosa for this story.
— Jerry Del Priore
NY NJ Sports World/Brooklyn Sports World 