Welcome To RectoryKitchenCookbook.com

Showcasing the works of Father Matthew Mauriello

From A Rectory Kitchen

Fr. Matthew Mauriello, Franca Bosio Bertoli

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To order by mail:

Please mail a request with your name, address, phone number, number of copies to:

Rev. Matthew R. Mauriello • St. Roch Church • 10 St. Roch Ave. • Greenwich CT 06830
Tel: 203-869-4176 • Fax: 203-618-0341 • Email: frmattmaurie@aol.com orFranca Bertoli • 78 Clearview Drive • Brookfield, CT 06804
Tel: 203-775-6511 • Email: franca.b.bertoli@gmail.com
Price: $18 + shipping: $3 (if applicable)
CT residents please add 6.35% sales tax to book price

About the authors

This cookbook is the product of nearly twenty years of friendship between Franca Bosio Bertoli and Fr. Matthew Mauriello. In 1992, Fr. Matt began his parish priest assignment at St. Joseph Church in Danbury, CT where Franca was the Rectory cook. They hit it off, exchanging cooking tips and recipes. Franca was born in the Province of Cremona, in northern Italy and Fr. Matt’s relatives came from the Province of Avellino in southern Italy. They hope that this cookbook, a treasury of recipes from both the north and south of Italy, and a product of love and friendship, will bring others as much joy as their mutual love of cooking has brought to them. Buon Appetito a tutti!


When serving as the bishop of the Diocese of Bridgeport, I was delighted whenever I received an invitation to dine with the priests at St. Joseph’s parish in Danbury. For I knew what awaited me: a splendid meal, lovingly prepared by a gifted cook, Franca. The food was always superb, and I felt transported back to Italy each time. Thus, I was very happy indeed to learn of Franca’s collaboration with Father Matthew Mauriello and their soon-to-be-published cookbook.
His Eminence,
Edward Cardinal Egan
Archbishop Emeritus of New York

Several times each year, Fr. Matt invited a group of priests for a fraternal gathering and a home-cooked Italian meal. It was always a treat! Everything was prepared from scratch by him; from the large platters of antipasto to the manicotti or tortellini, then a main course, followed by Tiramisù or freshly-made ice cream. There was even home-made Limoncello. The excellent meal was accompanied by warm conversation and conviviality among the brother priests. It seemed that Fr. Matt’s joy in serving as a priest was the secret ingredient in his cooking. Those were very memorable gatherings.
A priest of the Diocese of Bridgeport