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Testimonials
Louis J. Rotella Jr.
Friend
We have been so very blessed to have known Frank Bianco, such an honorable man who was so proud of his family and his Sicilian culture. During the Christmas season, Frank would drop off the Italian Christmas tradition meal. It was a pan of “Baccala”, (cod fish), bathed in a delicious tomato sauce with black olives for garnish. He would also bring his green olive and celery salad and we were able to finish off our meal with Frank’s Special Italian Christmas Cookies. Everything was so delicious! This made our Christmas Special because we appreciated and tasted the love that went into preparing them.
What a wonderful memory. Now, we have another gift, his recipes! Thank you Chef Frank!
Lou and Kathi Rotella
Kay Parlor
Old Friend
“There are some people who live their personal charisma so fully that they outshine others. Frank Bianco was one such person. Frank had a remarkable talent and love for cooking and it became the gift he wished to share with others. As longtime family friends, three generations of us benefited greatly by having places at his table over many years. My own children lovingly called the Biancos, “Auntie Cheryl and Uncle Frank”, making them honorary kin.
Frank left a legacy that reaches beyond those who knew him personally when he compiled his favorite family recipes into a cookbook to honor the occasion of his son’s wedding. His cookbook is cherished not only by his own children and grandchildren, but my five siblings and myself were also gifted with a copy. Now, our cookbooks are worn from the years of love and frequent use. . I’m excited that it is being re-printed so that my own children can have their own copies of “Uncle Frank’s” recipes. Frank has truly given us a gift that keeps on giving! I close with a smile, remembering what our dear Frank would say at the conclusion of shared grace: “Mangia!”
Fred Uhe
Friend
Frank taught me how to truly enjoy Italian cooking. Shrimp scampi was one of my favorites but enjoyed his manicotti and chicken parmigiana. His use of spices was an art form and he never prepared me a bad meal. Mangiamo!
Jenna Gabrial Gallagher
Family Friend
My parents were excellent cooks, but I didn’t know it because I ate every meal possible at Mr. Bianco’s table. From simple snacks like a slice of bread dunked in his legendary marinara sauce, to elaborate antipasti that would put any Insta-famous charcuterie board to shame, to melt-in-your-mouth manicotti, to peerless cannoli, I was certain I was eating some of the finest food in the world. Four decades — and many sublime dining experiences in the U.S. and Europe — later, I can confirm that I was right. I have met strangers who, apropos of nothing I’d mentioned, waxed rhapsodic about Frank Bianco’s toasted ravioli and stuffed artichokes. He is my forever culinary muse — I named my Staub Perfect Pan after him (I know he’d be pleased with the perfect part) and I’d like to think that the Sicilian town of Misterbianco was also named in his honor.
Lion Tom “Vit” Vitamvas
Papillion Area Lions
For years Master Chef Frank Bianco provided the “piece de resistance” in spaghetti sauce for the Papillion Area Lions Club spaghetti dinner fund raiser. With sleeves rolled up & his “mangia, mangia” apron in place, Frank would deftly wield his culinary talents with dashes, one/two/three finger pinches, shakes, sprinklings of spices & ingredients while making a most delectable sauce to serve to our discerning patrons. Armed with only a tasting spoon & an effervescent smile, he would consistently produce large vats of sauce with a distinct Italian flavor only a person with a name ending in a vowel could offer.
Louis J. Rotella Jr.
Friend
We have been so very blessed to have known Frank Bianco, such an honorable man who was so proud of his family and his Sicilian culture. During the Christmas season, Frank would drop off the Italian Christmas tradition meal. It was a pan of “Baccala”, (cod fish), bathed in a delicious tomato sauce with black olives for garnish. He would also bring his green olive and celery salad and we were able to finish off our meal with Frank’s Special Italian Christmas Cookies. Everything was so delicious! This made our Christmas Special because we appreciated and tasted the love that went into preparing them.
What a wonderful memory. Now, we have another gift, his recipes! Thank you Chef Frank!
Lou and Kathi Rotella
“There are some people who live their personal charisma so fully that they outshine others. Frank Bianco was one such person. Frank had a remarkable talent and love for cooking and it became the gift he wished to share with others. As longtime family friends, three generations of us benefited greatly by having places at his table over many years. My own children lovingly called the Biancos, “Auntie Cheryl and Uncle Frank”, making them honorary kin.
Frank left a legacy that reaches beyond those who knew him personally when he compiled his favorite family recipes into a cookbook to honor the occasion of his son’s wedding. His cookbook is cherished not only by his own children and grandchildren, but my five siblings and myself were also gifted with a copy. Now, our cookbooks are worn from the years of love and frequent use. . I’m excited that it is being re-printed so that my own children can have their own copies of “Uncle Frank’s” recipes. Frank has truly given us a gift that keeps on giving! I close with a smile, remembering what our dear Frank would say at the conclusion of shared grace: “Mangia!”
Kay Parlor
Old Friend
Fred Uhe
Friend
Frank taught me how to truly enjoy Italian cooking. Shrimp scampi was one of my favorites but enjoyed his manicotti and chicken parmigiana. His use of spices was an art form and he never prepared me a bad meal. Mangiamo!
Jenna Gabrial Gallagher
Family Friend
My parents were excellent cooks, but I didn’t know it because I ate every meal possible at Mr. Bianco’s table. From simple snacks like a slice of bread dunked in his legendary marinara sauce, to elaborate antipasti that would put any Insta-famous charcuterie board to shame, to melt-in-your-mouth manicotti, to peerless cannoli, I was certain I was eating some of the finest food in the world. Four decades — and many sublime dining experiences in the U.S. and Europe — later, I can confirm that I was right. I have met strangers who, apropos of nothing I’d mentioned, waxed rhapsodic about Frank Bianco’s toasted ravioli and stuffed artichokes. He is my forever culinary muse — I named my Staub Perfect Pan after him (I know he’d be pleased with the perfect part) and I’d like to think that the Sicilian town of Misterbianco was also named in his honor.
For years Master Chef Frank Bianco provided the “piece de resistance” in spaghetti sauce for the Papillion Area Lions Club spaghetti dinner fund raiser. With sleeves rolled up & his “mangia, mangia” apron in place, Frank would deftly wield his culinary talents with dashes, one/two/three finger pinches, shakes, sprinklings of spices & ingredients while making a most delectable sauce to serve to our discerning patrons. Armed with only a tasting spoon & an effervescent smile, he would consistently produce large vats of sauce with a distinct Italian flavor only a person with a name ending in a vowel could offer.
Lion Tom “Vit” Vitamvas
Papillion Area Lions
This cookbook is a treasure trove of Sicilian-American recipes, carefully passed down through the generations. It’s a glimpse into the warmth of our family gatherings, where food was more than sustenance; it was a celebration of our heritage and a symbol of love and family. In these pages, you’ll discover recipes that have made holidays, Sunday dinners, and everyday meals memorable.