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Look here to get more Efasce news… from our local newsletters, to International (efasce.it), noted Correspondence, and General Member Meeting notes below.

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EFASCE di PhiladelphiaSunday, April 26th, 2026 at 10:14pm

Proudly representing EFASCE at Tuesday evening’s event at the Italian embassy in Washington D.C. commemorating 50 years since the great Friuli earthquake of May 6, 1976. An emotional live performance called ‘Orcolat’ (the nickname given to the earthquake meaning monster) was performed by a renowned Italian singer songwriter and composer accompanied by Friulian musicians. The president of Friuli-Venezia Giulia was also in attendance as was the mayor of Gemona del Friuli, epicenter of the earthquake. During the opening remarks by the Italian ambassador to the U.S., he highlighted EFASCE’s participation in the event. It was very moving hearing stories of the earthquake and the resilience and hard work of the Friulian people. It made me very proud of my heritage. Thank you to our secretary, Linda McGlinn, for accompanying me. Fuarce Friul!

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EFASCE di PhiladelphiaSunday, April 12th, 2026 at 4:09pm

Thank you to Rosina for welcoming us into her home and teaching us all how to make gnocchi. We had a great virtual turnout.

Gnocchi Di Rosina - Cook
🍽️ INGREDIENTS
· 4 large Russet (or Idaho) potatoes
· Approx 2.5 cups all‑purpose flour
· 2 eggs
· 1.5 - 2 T Salt (to taste)

👩‍🍳 INSTRUCTIONS
1. Boil potatoes with the skin on until tender
2. Drain and let sit (approximately 10 - 15 minutes) until cool to touch, yet still warm

While potatoes are cooling, fill a large pot of water with salt and bring to a boil; reduce heat to a simmer and leave it on the stovetop so you can quickly bring it to another boil when it's time to throw the gnocchi in to cook.

3. Peel potatoes while still warm
4. Put some flour on the counter or pasta board
5. Cut cooked potatoes into quarters and rice the potatoes using a potato ricer
6. Place the riced potatoes on top of the floured surface (counter/ board) and hollow out a small well (hole)
7. Beat 2 eggs with a fork or egg beater and add to the “potato well”. Mix into potatoes with your hands
8. Add most of the flour (add more flour as necessary)
9. Knead the dough into a loaf (careful not to over-work the loaf), add flour as needed
10. Cut the loaf into several (4 or 5) pieces using dough cutter
11. Roll each segment of loaf into a long (15” - 20”) snake-like long roll until it is approximately 3/4” thick
12. Cut each roll into 3/4” - 1” segments/pieces using dough cutter or dull butter knife
13. Roll each piece of dough off of gnocchi board/ fork/ cheese grater as to create “dimples” and grooves to layer collect sauce if your choosing
14. Layer each gnocchi onto a plate careful not to “stack” them atop each other
15. Once all dough is “rolled” bring pot of salted water to a boil and carefully add gnocchi
16. Boil until each gnocchi rises to the top of the water
17. Lift each gnocchi out as it rises with a slotted spoon or strainer
18. Immediately add gnocchi to a bowl with prepared warm sauce of your choice
19. Add Parmesan/ Locatelli/ Pecorino Romano/ Grana Padano or any aged grated cheese of your choice if desired
20. Mangia!!

If you don't have a gnocchi board, just have a fork handy to roll the gnocchi.
You will need a large strainer to take the gnocchi out of the water and a bowl to place them in.

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EFASCE di PhiladelphiaTuesday, April 7th, 2026 at 9:13pm

Another wonderful Board of Directors meeting. Mandi

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EFASCE di PhiladelphiaFriday, April 3rd, 2026 at 10:16pm

Wonderful to celebrate Patrie del Friul!

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EFASCE di PhiladelphiaFriday, April 3rd, 2026 at 8:12am

Auguri to Friuli on this Patria del Friuli day! See you at Scoogi’s at 4:30 to celebrate!

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EFASCE di PhiladelphiaSunday, March 29th, 2026 at 5:39pm

Who’s joining us for an informal gathering to help celebrate the birthday of Friuli this Friday, April 3rd at Scoogi’s in Flourtown? Enjoy an appetizer and a cocktail with us. We will be there around 4:30 (some of us will be there a bit sooner) and we will wait for those working a little late. I can already taste the Prosecco. We had such a nice time last year and were hoping for the same faces plus a few more this year.🎂🇮🇹🥂 738 Bethlehem Pike Flourtown, PA
We are hoping to see many familiar faces there!!!

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