Super Bowl Sunday

    Hosting Super Bowl this year? Coming up with your own menu can be challenging, we get it. We are here to help. Check out our many ideas below to ease your mind! Of course, we also added some drink ideas, too. Anything you choose is sure to keep your hungry football fans happy! As always, stop into our Latham location for any ingredients you may need, or have us cook it for you! You are sure to take home the trophy. Check out our Super Bowl food specials below and call us to place your order! 


Appetizers: set the tone for game-time snacks with our robust appetizer platters!  

  • Veggie Trays
  • Fruit and Dip
  • Antipasto
  • Clams (uncooked)
  • Pepperoni and Cheese
  • Shrimp Cocktail
  • Spinach & Artichoke Dip 


Finger Foods: build up their appetite with warm finger foods!

  • Crab Cakes
  • Chicken Wings (raw)
  • Mini Meatballs
  • Arancini
  • Bruschetta


Entrees: Score big with these mouth-watering items! 

  • Pizza
  • Party Submarines
  • Sausage and Peppers
  • Lasagna
  • Chef Dave’s Beef Chili
  • Pulled Pork
  • Baby Back Ribs
  • Chicken Parm
  • Baked Ziti


Drinks: don’t forget the beverages! You’re handling the cooking, or at least ordering the food! Delegate the drinks to your guests, but have backup just in case!

  • Beer
  • Soda 
  • Juice

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Key West Snowball Cookies

What better way to bring the taste of the Keys up north during the Holiday Season? With these meltaway lime snowball cookies, you can temporarily trick your taste buds!



2/3 c. unsalted, softened butter

2/3 c. powdered sugar 

zest and juice of 2 limes

1 tsp. vanilla 

1 tsp. kosher salt

1 3/4 c. all-purpose flour

1 tbsp. cornstarch 

2/3 c. powdered sugar for dusting 

Sugar sprinkles 


  • Heat convection oven to 350 degrees.
  • In a medium-sized mixing bowl, combine flour, salt, and cornstarch and mix thoroughly. 
  • In a KitchenAid standing mixer, combine powdered sugar, butter, and vanilla until mixed and golden. Add in lime juice and lime zest and mix thoroughly. 
  • Once wet ingredients are combined, add in the dry mixture in two batches. Scrap down edges as needed.
  • Once the dough is formed, make mini “snowballs.” Dust with powdered sugar and sugar sprinkles until covered. If you have time, let these chill for 1-2 hours. If you don’t, that’s okay, too; you will have a slightly different consistency. 
  • Bake for 12 minutes, or until edges start to golden. 
  • Remove and let cool to room temperature. 
  • Dust with more powdered sugar. 
  • Enjoy!
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Canned Cranberry Sauce Hacks

Upgrade your Canned Cranberry Sauce With These Hacks!

Although the canned shape of cranberry sauce is nostalgic, for those looking to spruce up the traditional side dish, these hacks are for you!

  1. Add Orange & Spice. Remove the cranberry sauce from its can. In a medium saucepan, combine cranberry sauce, the juice & zest from two oranges, 1/8 teaspoon of cinnamon, and 1/8 teaspoon of nutmeg. Over medium-head bring mixture to a boil and reduce heat and let sit for 10 minutes. Chill in the refrigerator to thicken. 
  2. Mix-in whole cranberries. In a medium mixing bowl, empty canned cranberry jelly and use whisk to breakdown the shape. Then, add (cooked) whole cranberries. 
  3. Finish your dish with this. After plating your canned whole cranberry sauce, finish it with freshly chopped rosemary or a fruit zest! 

Thanksgiving 2019

Let us take care of Thanksgiving dinner! Call 518-785-748o to place your order today!

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Eggplant Meatballs

Eggplant Meatballs: the vegetarian twist on an Italian classic!


Cooking spray

• 1/2 tbsp. EVOO

1 1/4 lbs. eggplant, cut into 1-in. pieces

Salt & pepper to taste

2 garlic cloves, crushed

2 tbsp. chopped basil

1 1/2 c seasoned breadcrumbs

1 large egg, beaten

2 oz. Romano cheese, freshly grated

1 tbsp. flat-leaf parsley

Jar of Pomodoro sauce


• Preheat oven to 375 degrees.

• Spray a large, rimmed baking sheet with cooking spray and set aside.

• Heat EVOO in a large skillet over high. Add eggplant cubes and 1/4 c. water. Add salt and pepper to taste and cook until tender, stirring occasionally. (about 12 minutes).

• Place eggplant into a food processor and pulse a few times, then transfer to a bowl.

• Add chopped basil, parsley, garlic, Romano, breadcrumbs, 1/2 tsp. salt, ⅛ tsp. pepper, and egg into the bowl and mix.

• Roll mixture into 24 balls and place on a baking sheet. Bake about 25 minutes (until browned).

Heat sauce in a deep skillet and add meatballs. Cook about 5 minutes, then serve with basil leaves.

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Stuffed Acorn Squash

Nothing says, “fall” like squash. So embrace the season with this recipe for Stuffed Acorn Squash!


3 acorn squash, halved


Salt & pepper to taste

1 lb. ground Italian sausage

1 onion, chopped

2 large stalks celery, chopped

2 apples, diced

1/2 tsp sage

1 c. panko bread crumbs

1 c. Parmesan cheese


Preheat oven to 400 degrees

Cut off the ends of the acorn squash using a sharp knife so that each side can stand up on its own

Cut the squash in half and spoon out seeds

Brush the squash with EVOO and sprinkle with salt & pepper

Roast until tender (40-50 minutes). You should be able to pierce with a fork, but it shouldn’t be falling apart.

While the squash roasts, saute sausage for about 5 minutes. Remove sausage with a slotted spoon and gently squeeze out excess grease— do not discard the grease! Pat the sausage dry.

Add celery and onion into the pan with sausage grease until it starts to brown.

Add apple and cook another 2 minutes or so, until apple is tender.

Stir in sage and bread crumbs.

Stir in cheese and cook until cheese begins to melt, then set the mixture aside.

When squash is done roasting, spoon in the sausage mix and place back in the oven for another 15 minutes or so (tops should be browning just slightly).

Serve with a sprinkle of Parmesan and enjoy!

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Roma’s 73rd Anniversary Sale

Help us celebrate 73 wonderful years with these specials!

Sale starts Thursday, September 26th and runs through Columbus Day, Monday, October 14th!


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Simple Vodka Sauce

We’re feeling saucy lately. Here’s our favorite recipe for Simple Vodka Sauce— just add pasta!


• 1/2 c. butter

1 onion, diced

1 c. vodka

2 28-oz. Cans crushed tomatoes

1 pint heavy cream

• 1/4 c. grated Parmesan


• Saute onion in butter over medium heat until soft.

• Stir in vodka, cook off for 10 minutes.

• Mix in crushed tomatoes and cook for 30 minutes.

• Mix in heavy cream and cook for another 30 minutes.

• Stir in parmesan until well combined.

• Serve over penne with a homemade breadstick!

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Fresh Tomato Basil Pasta Sauce

Looking for something to do with all of your tomatoes? Make sauce! Here’s a recipe for our Fresh Tomato Basil Pasta Sauce.


4 large ripe tomatoes

10 large basil leaves

4 cloves garlic, chopped

• 3/4 c. extra virgin olive oil

• 1/4 tsp. sea salt

. tsp. black pepper

• 1/2 c. pitted kalamata olives

1 lb. penne pasta


• Mix everything in a large bowl (minus the pasta). Cover with plastic

wrap and allow to sit on the counter for 4 hours, stirring occasionally.

• Cook penne according to package directions and top with room temperature


• Top with grated parmesan cheese.

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Grandma Maria’s Pizza Pieno

It doesn’t have to be the weekend to enjoy homemade Pizza! Try out “Grandma Maria’s Pizza Pieno” recipe sent in by Barbara Ritschel.


  • 1 lb. ricotta cheese
  • 1/2 lb. fresh cheese
  • 1 c. grated cheese
  • 5 eggs
  • 1/4 lb. prosciutto
  • 1/2 lb. pepperoni
  • 1/3 lb. Italian salami
  • 1/4 lb. flour
  • 1 tbsp. baking powder
  • Crisco 


For Topping:

  • Cut salami, pepperoni, prosciutto, and fresh cheese into pieces
  • Mix well with ricotta, grated cheese, and eggs.
  • Note from the author: don’t add salt!

For Dough:

  • Combine flour, baking powder, and a sprinkle of salt
  • Add in water until a dough consistency is reached
  • Grease a deep-dish pan with Crisco, then line with dough and seal the edges 

To Finish:

  • Top the dough with meat and cheese mixture
  • Bake at 475 degrees until crust is crispy and cheese is bubbly – about 30 minutes
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