Ciao! Ciao!


Co-hosts Joey Nigro and Jim Battaglia showcase the charm of Italian American traditions and the music of Italian American and Italian songbooks. You’ll hear selections from Dean Martin and Tony Bennett; rock-era artists like Frankie Avalon and Neil Sedaka, Italian classical melodies by Luciano Pavarotti and Andrea Bocelli and contemporary Italian singers like Gigi D’Alessio, Antonio Venditti and Laura Pausini.


Joey Nigro

Joey Nigro-Nilsen has entertained audiences as a singer most of her life in musicals, clubs and concerts. Her recordings and original songs have been featured on numerous radio and CD compilations.

Nigro graduated from Syracuse University’s S.I. Newhouse School of Public Communications, Joey worked in New York City before returning to Central New York. She was raised on Syracuse’s old North Side Italian American community where she interviewed and wrote about immigrant forbears and second-generation Italian Americans in her family. She is a charter trustee of the Landmark Theatre and has worked in workforce development for more than 30 years.

Jim Battaglia

Jim Battaglia was born in the Southern province of Calabria and raised in an Italian American enclave on Syracuse’s Near Westside, where his parents established their home when he was two-years-old. He is fluent in the Italian Calebrese dialect and has toured Italy many times.

Jim graduated from CCBI with a degree in business and has been manager of Nojaim’s Market on the Near Westside for more than 40 years. He is president of the Greater Syracuse Sports Hall of Fame.

Ciao! airs Sundays at noon on WCNY-FM.

Tiramisu by Jim Battaglia
Italian Recipe

1 16-oz. container Marscopone cheese

3 8-oz. containers heavy cream

1 package Lady Fingers

1/4 cup sugar

Amaretto Liquor

1 cup cold espresso coffee

1/2 cup grated semi-sweet chocolate

cocoa or hot chocolate (powder form) to sprinkle

  1. In a bowl whip the heavy cream until it peaks
  2. In a second bowl blend Marscopone cheese, 1/4 cup of sugar, and 2 to 4 tablespoons of Amaretto
  3. Pour a little Amaretto in the bottom of an 8 1/2 x 11  square glass cake dish
  4. Line the bottom of the cake dish with lady fingers
  5. Using a tablespoon, pour espresso coffee onto the lady fingers twice
  6. Blend the heavy cream with the Marscopone cheese mixture into one bowl
  7. Cover the lady fingers with half of the cream mixture.  Sprinkle with grated cheese and cocoa or hot chocolate.
  8. Layer again with the rest of the lady fingers and repeat another layer

Optional – Amaretto may be poured onto the lady fingers in addition to the coffee


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