The panzerotti dinner, dedicated to one of Puglia’s most loved specialties, drew a strong turnout of members and supporters.

It was an informal evening, with the undisputed stars of the night being the famous “kings” of Pugliese street food.

The recipe, the women of the committee explained, has remained simple and unchanged through generations.

“Just tomato, grated cheese, good mozzarella, a bit of oregano and salt. Then you seal them and fry them,” they said.

Few ingredients, no shortcuts and everything prepared fresh on the spot.

That simplicity has long been one of the club’s strengths. Over the years, it has built its identity around hospitality, togetherness and good food.

“The hope is that people come back to the club and enjoy it,” said Maria Dimattia, the club’s secretary, vice-president and a key organisational figure.

It’s a hope that seems to have materialised: “Many have become members during this period.”

Her ongoing commitment is reflected not only in the club’s day-to-day management, but also in the strong sense of teamwork that continues to define the group.

Club president Frank Iacobellis, who has led the Puglia Social Club for nine years, also reflected on the association’s journey.

“When they asked me to become president, I accepted. At the beginning, on Friday nights, there were barely 10 people,” he recalled.

“So, I came up with ‘Special Friday’. Once a month, we’d get together for a three-course meal—and that’s when we started to grow.

“We were about 70 and, within a few years, with the help of secretary Dimattia, we reached almost 300 members.”

The growth is notable at a time when many similar clubs struggle to survive due to limited generational renewal.

“The secret is staying united, always keeping busy and welcoming everyone with a smile,” Dimattia revealed.

Another ingredient behind the success of the club’s popular nights is plenty of hard work. Four or five women spend entire afternoons in the kitchen—from 2:30 p.m. until late—preparing fresh dough, rolling pastry, cooking sauce and frying panzerotti nonstop.

“Then comes coffee and finally cleaning up the venue,” the vice-president explained.

Everything is done on a volunteer basis.

“You have to enjoy what you do and accept a few sacrifices. But being together is always beautiful,” she said.

In the kitchen, the team is well practised: red aprons, plenty of jokes and a strong sense of collaboration.

“You have to stay cheerful and get on with it,” they said together.

And the reward is clear when the golden, crescent-shaped panzerotti arrive in the dining room—crisp on the outside, with melted mozzarella stretching as they’re opened.

On January 30, another pasta and panzerotti night was held and will be followed by Members Night on February 7. Dancing nights will return on February 15, with lunch and live music.

A special guest singer from Brisbane will perform in an event organised by public relations officer Vito Liuzzi.