Maria Tuzzio, Craco
Vincenzo & Angela Rose Tuzzio Gallo c1920 in New York with children Rose, Anthony and Peter.
Grandma Rubertone Maria Giuseppa Spera, 1884-1954
Peter and Maria DiPietro Rubertone Wedding, April 26 1952.
Rubertone Family 1964 Front Row L-R Peter, Vincenzina, Pasqua, Isabella, Daniel, James
The Ancestry.com database is an indexed collection of the draft cards from the Fourth Registration, the only registration currently available to the public (the other registrations are not available due to privacy laws). The Fourth Registration, often referred to as the “old man’s registration,” was conducted on 27 April 1942 and registered men who born on or between 28 April 1877 – 16 February 1897 – men who were between 45 – 64 years old – and who were not already in the military.
This list is an extract from the Ancestry.com database based on a search using “Craco, Matera Italy” as the input criteria. The images of these cards are available online at the Ancestry.com website and can be downloaded.
Information available on the draft cards includes:
• Name of registrant
• Age
• Birth date
• Birthplace
• Residence
• Employer information
• Name and address of person who would always know the registrant’s whereabouts
• Physical description of registrant (race, height, weight, eye and hair colors, complexion)
Additional information such as mailing address (if different from residence address), serial number, order number, and board registration information may also be available.
For individuals who lived near a state border, sometimes their Draft Board Office was located in a neighboring state. Therefore, you may find some people who resided in one state, but registered in another.
The collection of records at Ancestry.com is incomplete due to data entry backlog or missing records from some states. Therefore, it is possible that an ancestor, who fits the age requirement of this registration, will not currently be found in this database. Records for additional states will be added to this database as Ancestry can acquire them.
| Name | Birth Date | Residence |
| Vincenzo Andrisano | 27 Apr 1888 | Brooklyn, New York |
| Anthony Basilio | 17 Feb 1881 | Kings, New York |
| Vincenzo Benedetto | 11 Sep 1886 | Kings, New York |
| Lorenzo Branda | 10 Oct 1885 | New York, New York |
| Antonio Camperlengo | 27 Oct 1886 | Queens, New York |
| Nicholas P Caricato | 13 Dec 1883 | Hudson, New Jersey |
| Dominick Colabella | 17 Sep 1891 | Kings, New York |
| Francesco Colabella | 17 Jan 1879 | Brooklyn, New York |
| Frank Colabella | 19 Apr 1894 | Brooklyn, New York |
| Joseph Conte | 25 Jul 1892 | Brooklyn, New York |
| Vincent Decostole | 4 Jan 1890 | Staten Island, New York |
| Dominick Demarco | 1 Nov 1896 | New York, New York |
| Nicola Digiovanni | 29 Sep 1885 | New York, New York |
| Anthony Donadio | 16 Jun 1889 | Kings, New York |
| Giuseppe Donnaddi | 16 Oct 1882 | Kings, New York |
| Leonard Episcopio | 24 Oct 1890 | Brooklyn, New York |
| Charles Ferrando | 5 Jun 1895 | New York, New York |
| Pasquale Fezza | 9 Dec 1883 | Queens, New York |
| Nicholas Francavilla | 23 Jun 1895 | Brooklyn, New York |
| Antonio Frumento | 9 Mar 1893 | Kings, New York |
| Frank Frumento | 24 Oct 1987 | Brooklyn, New York |
| Antonio Gaetano | 18 Jun 1885 | New York, New York |
| Ambrose Galante | 18 Jan 1888 | Kings, New York |
| Vincenzo Gallo | 12 Oct 1889 | Manhattan, NY |
| Pasquale Anthony Gesualdi | 8 Sep 1890 | Bucks, Pennsylvania |
| James Gesualdo | 6 Nov 1892 | Kings, New York |
| Peter Vincent Grecco | 27 Dec 1890 | Kings, New York |
| Egidio Grezzi | 1 Jul 1887 | Kings, New York |
| Leonardo Grieco | 19 Feb 1882 | New York, New York |
| Salvatore Grieco | 24 May 1891 | Kings, New York |
| Nicolangelo Grossi | 25 Jan 1885 | Hudson, New Jersey |
| Giacomo Grossi | 22 Jun 1892 | Kings, New York |
| Nicola Jacovino | 10 Nov 1881 | New York, New York |
| LaRubbio Joseph | 18 Oct 1881 | Kings, New York |
| Joseph Laviera | 2 Sep 1888 | New York, New York |
| Vincent James Lombardi | 17 Aug 1895 | Queens, New York |
| Peter A. Manfredi | 27 Mar 1894 | Queens, New York |
| Andrew Manghise | 31 Oct 1884 | New York, New York |
| Anthony Manghise | 16 Nov 1891 | Corona, New York |
| Joseph Manghise | 11 Mar 1891 | New York, New York |
| Andrew Marmo | 21 Mar 1890 | New York, New York |
| Frank Maronna | 19 Nov 1884 | Brooklyn, New York |
| Amedeo Marrese | 18 Dec 1879 | Queens, New York |
| John Mastrangelo | 17 Nov 1887 | New York, New York |
| Charles A Mastronardi | 14 Dec 1896 | Kings, New York |
| Nicholas Mastronardi | 16 Jan 1894 | Hartford, Connecticut |
| Joseph Anthony Mastronardi | 13 Oct 1880 | Hudson, New Jersey |
| Daniel Patrick Matera | 22 Jan 1897 | Kings, New York |
| Dominick J Matera | 23 Jan 1893 | Kings, New York |
| James Matera | 21 Jul 1885 | Kings, New York |
| Joseph Giuseppe Mormando | 17 Jul 1883 | Kings, New York |
| Michael Mormando | 20 Sep 1890 | Kings, New York |
| Nicholas Mormando | 19 Mar 1896 | Kings, New York |
| Pietro Padovano | 12 Jun 1880 | Kings, New York |
| Angelo Ralph Paduani | 1 Nov 1881 | Middlesex, New Jersey |
| Pasquale Vincenzo Palmieri | 28 Sep 1882 | Brooklyn, New York |
| Pasquele Parziale | 15 Nov 1879 | New York, New York |
| Thomas Pascariello | 25 Feb 1888 | Kings, New York |
| Rocco Perretti | 22 Sep 1888 | Kings, New York |
| Antonio Prisco | 18 Jan 1893 | New York, New York |
| Giuseppe Rinaldi | 11 Jul 1884 | Brooklyn, New York |
| Leonardo Antonio Rinaldi | 22 Jan 1891 | Queens, New York |
| Peter Rinaldi | 8 Dec 1884 | Kings, New York |
| Pietro Rubertone | 16 Sept 1873 | New York, New York |
| Vitantonio Rubertone | 17 May 1887 | New York, New York |
| Frank Roccanova | 12 Apr 1895 | New York, New York |
| Joseph Sarubbi | 16 Jul 1894 | Hudson, New Jersey |
| Michael A Sellare | 29 Jun 1894 | New York, New York |
| Anthony Sellaro | 31 Jan 1892 | Kings, New York |
| Peter Serafin | 29 Jan 1886 | New York, New York |
| Carlo Simonetti | 9 Sep 1889 | Bronx, New York |
| Dominick Anthony Spero | 15 Jan 1883 | Queens, New York |
| Frank J Spero | 7 Jun 1886 | Kings, New York |
| Frank Tocci | 27 Apr 1877 | Camden, New Jersey |
| Joseph Tuzio | 22 Sep 1890 | Kings, New York |
| Prospero Tuzio | 9 Sep 1893 | Hudson, New Jersey |
| Frank Vitarello | 16 Apr 1878 | Kings, New York |
| Joseph Viverito | 2 Aug 1885 | New York, New York |
| Nicola Zaffarese | 7 Mar 1883 | New York, New York |
Amaro Lucano is less bitter than some other Italian bitters, though it has no sweetness in it. The recipe, consisting of herbs and roots, is a trade secret. It has a light body to be used as a digesti, or an apéritif. As a digesti, you serve it neat. As an apéritif, you can serve it on ice with a twist of lemon or orange, topped up with soda water.
It is made in Pisticci Scalo in Basilicata (about 15 km from Craco) Italy, and sold in 700 ml bottles. (30% alcohol.)
History
Amaro Lucano was invented by Pasquale Vena in 1894 (born Pisticci, Basilicata 1871 – died 1937.) His three brothers went to America, but he stayed behind, and went north to Naples in Campania. There, he apprenticed to learn the art of pastry making in a pastry shop called ” the Scaturchio” in Piazza San Domenico Maggiore in Naples (the pastry shop is still extant as of 2006.) Out of his own personal interest, he learned about herbs and herbal mixtures.
He returned to Pisticci, and with the small amount of money he had saved, he opened a Bar called the “Caffé Vena.” The pastries that he sold from the cafe were a success – along with the bitters that he created. He left the firm to his two sons, Leonardo (1910 – 1993) and Giuseppe (aka “Peppino”, born 1918), who were 27 and 19, respectively, at the time.
In July 1965, the company built a new factory to meet increased demand for the bitters.
Literature & Lore
The label has a picture of a woman called “Pacchiana” (apparently a Campanian word for “farmer.”) She’s holding a basket of herbs. The motto on the label is “Lavoro e onestà”, which means “work and honesty.” The label also depicts various medals and awards, and crests from the Savoy and Duchy of Aosta families. In the bottom right corner is written “Pisticci, Lucania.”
Filippo & Rosa Francavilla’s Limoncello Recipe
(as enjoyed at the Crachesi del Nord America Reunion)
1 liter whole grain alcohol
8 lemons (yellow skin only)
1 liter water
10 oz. (about 1 1/2 cups) granulated sugar
2 oz. (about 3 tablespoons) Karo Syrup
Take yellow skins from the 8 lemons (use a vegetable peeler to get the thin skins and avoid getting the white pith) and place in glassware with a lid, add one liter whole grain alcohol. Cover tightly and let sit for 3 to 4 days.
On the 3rd or 4th day, boil one liter of water, remove from heat and add sugar. Stir until sugar is dissolved. Let mixture cool.
Take the alcohol and lemon peels and strain liquid into bowl. Then combine the cooled sugar water to the lemon mixture. Give a quick stir and then add Karo Syrup. Mix thoroughly and place in glass bottles. Keep this in the freezer at all times. The bottle will not break or explode in the freezer because of the alcohol.
Saluti! Filippo and Rosa Francavilla
Alternative Recipe (if grain alcohol is not available, try this)
1 dozen large lemons
1 750 ml bottle of vodka
2 cups sugar
3 cups water
Peel thin strips of the lemons avoiding the subdermous white pith. Steep the peels in vodka for a week or longer in a glass container or crock until the peels have lost their color. Strain. Make simple syrup by dissolving sugar and water over medium heat on a stove and let it cool. Add the sugar syrup to the lemon-infused vodka. Keep chilled in the refrigerator; not in the freezer – this version is not made with whole grain alcohol and it will freeze.
Decorated Biscuit
Ingredients for Sponge cake batter
5 eggs
200 g of sugar
130 g of flour
Preparation
Beat eggs with sugar and add flour.
Ingredients for Decorative Mixture
50 g of butter
50 g of confectioners’ sugar
25 g of flour
25 g of cocoa
40 g of egg white
Preparation
Combine sugar and butter. Add the egg white, the flour and the cocoa. Refrigerate for 20 minutes. Line a cookie sheet with wax paper. With the mixture, decorate the bottom of the cookie sheet into a shape of choice (strips, flowers, etc.) and put it in the freezer until thickened. Spread the sponge cake batter over the decorative mixture to 1.5 – 2 cm. Bake at 2600 C (5000 F), 4 minutes approximately.
Cuccia
Ingredients
350 g of wheat grains
1 L of vino cotto (sweet cooked wine)
150-200 g of sugar
150 g of walnuts
150 g of grated bittersweet chocolate
150 g of pomegranate seeds
Preparation
Soak the wheat grains overnight. Cook them in a large pot of boiling water. Drain thoroughly.
Transfer the wheat grains in a separate saucepan and add the vino cotto, the sugar, the coarsely chopped nuts and the grated chocolate. Combine all ingredients and mix with a wooden spoon.
Cook for 15 minutes and let it cool. At the end, add the pomegranate seeds and mix.
Ossa di Morti
Ingredients
500 of flour
70 g of sugar
50 ml of anice
Wild fennel seeds to taste
40 g of lard
Salt
Preparation
Arrange flour in a mound and make a well. Add the sugar, the anice, the fennel seeds, the melted lard and a pinch of salt. Combine all the ingredients and knead to obtain a smooth and elastic dough. Roll out little sticks with the dough and shape them into an 8, a braid or a ring. Bake in a preheated oven at 170° C (335° F), 20 minutes approximately. Take them out when they are golden.
Apostles’ Fingers
Ingredients
3 eggs
200 g of ricotta
1 teaspoon of finely ground espresso coffee
Ground cinnamon
1 teaspoon of vanilla
80 g of confectioners’ sugar
Pinch of salt
Preparation
Beat eggs with a pinch of salt and vanilla. Combine well. Heat an anti-adhesive pan and drop a spoonful of batter in it. Proceed as for a crepe. Turn it and cook until golden. Place it on paper towels. Continue with the rest of the batter. Pass the ricotta through a sieve. Combine with the confectioners’ sugar and the finely ground espresso coffee. Spread the filling over the crepes and roll them up. Transfer them on a dessert plate and dust with ground cinnamon.
Ingredients
300 g of raisins
150 g of walnuts
150 g of almonds
300 g of honey
8 g of ground cinnamon and cloves
50 g of flour
1 lemon
Preparation
Roast the walnuts and the almonds in the. oven for a few minutes. Peel and chop them. Soak the raisins in the water. Drain thoroughly. Combine all ingredients in a bowl. Add 2 pinches of cinnamon and ground cloves and grated lemon zest (only the yellow zest; the white part is bitter). Add the hot honey and the flour. Continue to mix until you obtain an elastic dough. Roll out the dough to 2 cm. Cut out different shapes of cookies and bake in a preheated oven at 180°C (350°F), 15 minutes approximately.
In a few regions, these cookies are baked over a bed of lemon tree leaves on a cookie sheet. This tradition should be kept, if possible, because of the aroma of the leaves.