THE
SIGNATURE SIGONELLA, SICILY
VOL. 29 NO. 47
DECEMBER 14, 2012
cnic.navy.mil/sigonella
Ristorante Bella Etna chefs prepare fresh Sicilian pasta at the new pasta bar, an addition to the menu options at Naval Air Station (NAS) Sigonella’s galley. (U.S. Navy photo by MR1 Gary Spence/Released)
NASSIG galley adds Sicilian pastas to menu BY MC3 CAMERON BRAMHAM NAS Sigonella Public Affairs
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fresh pasta bar has been added to the speed-line at Naval Air Station (NAS) Sigonella’s galley, Ristorante Bella Etna, providing Sailors yet another delicious dining option. The pasta bar is offered every other Tuesday and features popular Sicilian recipes. “We want to create more fresh and healthy meals,” Food Supervisor Mimmo Strano said. “This pasta bar was put in to give people an alternative meal. We have four different types of pastas to go with four different types of sauces. We've also added cheese and beef ravioli along with beef tortellini.” The pasta bar is the first of Ristorante Bella Etna's Sicilian style food additions. In the future, the galley hopes to add a panini bar and kebob stand as well. In 2010, Ristorante Bella Etna won the Capt. Edward F. Ney Memorial Award for the best galley at a shore command
outside of the continental U.S. and galley staff and officials are continually looking for ways to keep improving their food offerings, ambience and service. In addition to the pasta bar, a new grill was added to further enhance the speed line and cook bigger and better burgers. To compliment the burgers, a new and improved condiments and toppings bar including bacon, sautéed mushrooms and sautéed onions was also added. “Our ideal goal is to have something different on the speed line every day for lunch,” Strano said. “Right now, we’re testing it out to see how the community reacts. So far, everyone seems to like it.” Ristorante Bella Etna Food Service Leading Chief Petty Officer, Master Chief Culinary Specialist Juancho Lucero said he hopes the additions of the new equipment for new cuisines
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will entice the E-4 and below living on NAS II who automatically have meal deductions withdrawn every pay check. “Every time you don’t eat here, you are robbing yourself,” Lucero said. “With this I hope we can get them to eat here once again.” According to Lucero, on average, about 30-40 percent of the E-4 and below living in the NAS II barracks eat at the galley on weekdays. The number drops immensely on the weekends and sometimes doesn’t even reach ten percent. Lucero said he has been working to improve the galley since being put in charge and hopes the new equipment can be a big step in the process. “One of my goals when I started working here was to bring a Sicilian atmosphere to the galley,” said Lucero, “We’ve redecorated and now it’s only proper that we serve Sicilian style food.”
OF THE WEEK
“In 20 years time you will regret the things you didn't do much more than the things you did wrong.” - Mark Twain
Italian Christmas sweets
Sicilian Crispelle
Giving back
Tempt your taste buds.
Learn how to make this delicious treat.
Find out how NCTS Sailors helped preserve historic site.
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Scan for direct links to NAS Sigonella