Soccer and sausage and Highlandtown

When the Di Pasquale’s family invited Nestor by the new Canton location to do the Maryland Crab Cake Tour, we knew we needed to gather around the Highlandtown soccer legend of Pete Caringi. Joined by Darren Paciocco (aka The Di Pasquale Sausage King), the trio discuss soccer, sausage and how the Pompei neighborhood sticks to together for life through Italian food and The Beautiful Game.

Nestor Aparicio, Darren Paciocco, and Pete Caringi discuss their deep connections to Baltimore and Italian culture. Darren, known as the Sausage King, shares his journey from working at Roma Sausage to running Di Pasquale’s, emphasizing his commitment to using natural ingredients and preservative-free sausages. Pete, a renowned soccer coach, reflects on his career and the changes in college sports, lamenting the loss of team identity. Both men express their pride in their respective crafts and their dedication to maintaining tradition and quality in their work. The conversation highlights their shared passion for Baltimore and their contributions to the community.

SUMMARY KEYWORDS

sausage king, Highlandtown, Italian food, sausage recipes, natural ingredients, UMBC, soccer coach, Baltimore, family business, sausage quality, preservatives, sausage making, community, sports, character

SPEAKERS

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Pete Caringi, Speaker 4, Speaker 3, Nestor Aparicio, Darren Paciocco, Speaker 2, Speaker 1

Nestor Aparicio  00:00

Picture. Welcome home. We are, W, N, S, G, AM, 1570 task, Baltimore. We are Baltimore, positive. This is the Maryland crab cake tour I got the Back to the Future. Scratch off. Here we are, a beautiful Jeep of squalees, where the 82 and 86 Italian World Champion championship banner hangs on the wall. Here we’re in Canton Darren, the deepest squally sausage King. I got it right. We’re at deepest squales Now, of course, but formerly the sausage King elsewhere. And if you’re a wnsd Lister, you’re just Darren, who called in and talked about the Orioles all the time. Pete cringe is here. We’re at deepest squales Because really, of the two of you, I mean, I knew you knew the family forever and ever, your neighbor, a guy in Pompeii, and Darren, I’ve known you about 30 years. You were a listener whose family made sausage. I was in the mood for sausage. About a month ago, I reached to Darren’s brother on LinkedIn. He put me down. He’s like, Darren’s over deep a squales. He’ll make you sausage. So Darren, I’ll have you pick the story up, because your brother reached to you. I reached to you, and the next thing I know I’m here at deepest quality is eating some of the finest sausage I’ve ever had. So thank you very much for that.

Darren Paciocco  01:10

I appreciate that. Yeah, I was at a former establishment, and things didn’t go the way I planned, and Joey DiPasquale called me up and said, Let’s get together and talk. So I was talking with him. We got everything organized. He let he lets me call all the shots. The only thing he says, Just tell me what I need. So he’s a great boss to work for, and I’m excited. He treats me very well, and our sausage is the best out there, hands down.

Nestor Aparicio  01:49

1988 he moved to Pompe. I thought it was there longer than that. He was telling me the old neighborhood. So Pete, you are really the Pope, Ohio town. I can call you that give me your background with the deeper squallies family, because I’m thinking you were eating the counter meat when you were a little boy. That

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Pete Caringi  02:07

goes back to your little kids, Claremont Avenue, right Claremont street right behind Pompei. You know you went up Deepa squalls get all your Italian food. And we were fortunate back then to have a lot of little Italian stores in the neighborhood, and you had different San Tony, Sarah brothers, Deepa squalls is one of the big ones right there on Claremont Street. And you went up there, and soon as you walked in, you smelled the aroma of the Italian food. And it was, it was a place to go to. How long you been Italian?

Darren Paciocco  02:41

40 years. That’s where I started. One of those little corner stores, which was Roma sausage when we were in the row home, okay? And the Maz owned it. And that’s where I got started. May the 20th, 1986 was my first day working there, and that was a corner like Pop Shop, like your parents now, they were already making sausage. They were already making sausage. It was on the corner of faculty and Claremont. Here’s the kid would have wanted a job.

Nestor Aparicio  03:07

Kid wanted

Darren Paciocco  03:08

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a job, and he hired me. And I was with Roma for like, 30 years, and then I moved I went my own way, went my own direction, and now I’m here at deepest qualities, and everything’s going well. I’m starting it from ground up, and I want to see it flourish. So I got a lot of work to do. I’m going to be in a major supermarket soon, and things are looking really good

Nestor Aparicio  03:36

in some markets, right? Anybody wants Darren sausage? You come down here to deepest qualities and grab it. I will speak for will speak for it. It’s on three trays here. My wife was eating what would be considered to be your recipe 20 years ago, and we have a good animal, meet cheese, and we get to Penny amici, and it has sausage in it. It’s delicious. We bring it home, eat it and I and we go to the store and buy store bought sausage, and we’re just disappointed with it. My wife likes to cook. My wife likes making sausage and lentil soup. He likes sausage, you know, in a tomato sauce. We rigatoni and whatnot that I like. And I said to my wife about a month and a half ago, I said, I want to call Darren’s brother. You know what? I’ve known forever, because I had his number. I didn’t have your number. You had mine, because you were always a listener. And bringing, he used to bring sausages, bought a radio station in boxes back in the day, and I missed that sausage. And I, like, missed that sausage. And I said to my wife, I’m like, I just miss it. Like I missed the Burke crab melt. You know what I mean, I’m things that I can’t have anymore. You miss them. You know, I missed a cheese steak at Captain Harvey’s and dundal, you know, just things you can’t have anymore. And Darren invited me down about five, six weeks ago, he gave me this giant thing of sausage. I took it home, and I Daren all my life, my wife put the sausage out of the grill, peppers and onions, nice brioche buns, put it on my wife took one bite of the sausage, and she’s like now that. Saw, you know, that’s what I want. That’s, that’s what I want.

Pete Caringi  05:02

Funny, the same story, but less. My wife said the same. Oh, my God, the sausage is so good. That’s it when we got it from them. Yeah, yeah.

Nestor Aparicio  05:09

So, I mean, you’re the king, there’s no doubt about that, but, but other places have this, right? First, back some other places in the neighborhood, you can go buy your sauce. Yeah,

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Darren Paciocco  05:16

GER specs has it. I’m gonna be getting other supermarkets, um, butcher and Bay up in Kingsville has it. I mean, all your pretty much every restaurant in

Nestor Aparicio  05:27

Maryland, it’s under the deepest qualities. It’s under

Darren Paciocco  05:29

the deepest quality name. And I’m gonna try to take it as far as I can take it.

Nestor Aparicio  05:36

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Well, I’ll tell you what you took the other one pretty far, and the recipe is great. What’s up? What’s up? What’s the key to a good sauce? Wait a

Darren Paciocco  05:42

minute, one more thing in the supermarkets, we’re vacuum packed, which means no air gets to it at all, so it’s going to stay fresher twice as long as your regular sausage in the stores. So that there’s no preservative. There’s no preservatives in my sauces, no chemicals whatsoever. It’s all natural ingredients.

Nestor Aparicio  06:01

So today is Tuesday. If you make a sausage back in the kitchen today, what’s the latest you would eat, keeping it refrigerated and safe so you won’t eat it. Five days. Six days, eight how many days? You

Darren Paciocco  06:12

know? Normally, what I do is I’ll keep the sausage in the refrigerator for four days, and if I decide I’m not going to eat it, then I’ll throw it in the freezer. Okay, four days. Yeah, that’s what I’ll do, just to be safe. You can probably go five. But why push it? Since I don’t have no preservatives in it, you understand? So I would do no more than four with it, just for the fact that I don’t put preservatives or any camera. You

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Nestor Aparicio  06:37

can taste the difference. You just taste the difference. You really can. I mean, it’s, it’s, it’s, it’s a difference between a fresh product and not a fresh product.

Darren Paciocco  06:45

And I also buy the best pork. I buy a boneless Boston Butt, and I buy natural casings to where the case isn’t tough. You buy them some my competitions, they buy them artificial casings, and it’s they’ll snap into and it’s rubbery. And I’m just all natural. It’s all natural. And my recipes are fantastic. So when you buy the best pork, when you buy the natural casing, and when you soak them long enough to wear the nice and tender and they melt your mouth, you can’t go

Nestor Aparicio  07:18

wrong. I’m gonna have you make me a persona sauce one time soon, too. But all that, but

Darren Paciocco  07:22

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in all honesty, comes down to my recipes. And at that’s all me. All right, so, and I do, you know, I don’t want to boast or nothing, but I do seriously think I have the best sausage in the state of Maryland. I’m not going to argue with you. Yeah, I think so. So,

Nestor Aparicio  07:39

anybody’s been in my audience. There’s Darren. Darren is the sausage King. Is the Deepest Raleigh sausage King. Pete karenji Is the soccer King. Now you coach this young man, did

Pete Caringi  07:47

you he was real young kid over to school, right across the street from where the sizes place was. That’s where all the top soccer players were. His father was my coach, John Bucha. He played on that Pompe 58 team, that open cup. Oh, so, so you’ve seen this year, you since a little baby. You’ve known his father since the Father? Yeah, he played for my father. I played for his father. And then he was a little baby, him and his twin brother, and they used to come over to school out every day just, you just walked out your house and you’re into school. So my

Darren Paciocco  08:20

father. My father had the Casa Bianco teams. Okay? That always won on Sundays. And the whole neighborhood, the whole neighborhood would go down to Patterson park every Sunday at 2:30pm and they would watch Casa play. So a lot of people know me through my father and I know like Petey crensey, best soccer player in the state of Maryland. My father were pretty good. My father were pretty good. My father loved him because he could put the ball in the net. He was a finisher, and that’s what my father liked. And he’s an all around nice guy. He still helps young people. He has soccer camps all over the state, just an all around good guy.

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Speaker 1  09:01

I know I’m a PR guy,

Darren Paciocco  09:04

just like you know he’s PR for me when he tells everybody that I’m the best when it comes to sausage. So I appreciate you. Gotta tell you. Gotta tell people,

Nestor Aparicio  09:13

of course, of course. What are you doing? Are you in semi

Pete Caringi  09:17

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retired this morning? I last week in that heat, two weeks ago, in that 100 degree temperature, had my camp, unbelievable. Every day, 100 degrees, yeah, heat index, 107, at Essex.

Nestor Aparicio  09:31

Does it eat you up? Or the kids? Who’s it worse on me? Oh, okay,

Pete Caringi  09:35

but I enjoy it. I mean, I love doing it, but long as we have a hose error, or

Nestor Aparicio  09:39

how much soccer is in your life right now. In regard to young people, kids, you go over to UMBC once a month. Yeah, are you still emeritus? In that way?

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Pete Caringi  09:49

I still stop at UMBC. I see everybody. Talk to everybody. They’re happy to see me. When

Nestor Aparicio  09:54

you go over to UMBC, do you announce to like, tell Anthony I’m coming over, or you just show

Pete Caringi  09:57

up, show up. They don’t. Job. You just go over there. I’ll call my son on my way over, because he’s an assistant coach here. And he said, What are you doing? I said, I’m coming over for what?

Nestor Aparicio  10:08

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Here’s what I’m worried about. You know, when you go out, you see Silver Alert. I’m worried Pete got lost on the way to UMBC, because you think you’re still the coach. You’re going back over there,

Speaker 2  10:18

like, hey, parking spot, yeah. Can

Darren Paciocco  10:21

you imagine that you coach for 30 some years and you’re highly successful, and then all of a sudden you’re not coaching anymore, and you’re just a spectator on the sidelines watching the game. I mean, that has to be difficult because you’re so used to coaching, but that’s, you know, that’s what he’s doing now. And I’ll tell you, Nestor, I still

Speaker 1  10:39

use my same old parking spot.

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Nestor Aparicio  10:42

Anybody ever read it?

Speaker 1  10:44

If somebody’s in it, then I don’t, obviously, but no, but if it’s open, I’m using it. They and they know my car, so

Darren Paciocco  10:51

how dare them take his name off of that parking spot? It’s my spot.

Pete Caringi  10:57

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Yes, for sure, especially with, uh, all this portal stuff. I just, I can’t understand it. No, I don’t

Nestor Aparicio  11:04

understand changes. Will try to explain it to me. And I’m thinking, if I had a 15, 1617, year old kid, or if I were a coach, or if I were recruiters, if I if I wanted to be a coach in that line of work, I’d say, Do I really want to be in the business of the business of these kids in that way. I mean, in every sports, bad enough, basketball, football, I don’t

Pete Caringi  11:24

it’s the NCAA has changed so dramatically in the last five years, from what the rules and what the concept was back then, for years like what we were grilled and, you know, obviously, get your education, you can’t get paid. You can’t to now, it’s a big money maker, and it’s, it’s, it’s crazy. People go to school and they leave and go to four different schools. There’s a, you know, five year eligibility, just, just, I just, I’m glad

Nestor Aparicio  11:53

I’m out. You didn’t recruit that way. No, you brought kids in. You now, wanted to build it. I

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Pete Caringi  11:57

wanted to build a team. And I was fortunate to have great teams out there, but the basic concept for me was build a team, and you’re there for four years, you get your degree, and we’re all together, and then we win championships, and then we have reunions, like we have now. We talk about what we did, and it’s a lot of local players, so nowadays you can’t do that. Nowadays, they get on the portal the first day it’s open, and they’re just recruiting off the portal. It’s like a stock market, yeah, it’s just, yeah, exactly. And guys are leaving, and you don’t even know they’re leaving, like, Oh, and, or even coaching. You know you’re coaching in the game, and if the guy don’t, like, he didn’t play, he’s going on a portal and just leaving, versus discussing it with you. And you know, let’s get better, and let’s do this. Let’s do a little like, here’s why you’re not playing, why you’re not I’m leaving. So it’s, it’s everything. Well, that was always the

Nestor Aparicio  12:45

hardest part of being a coach is telling somebody that they weren’t playing today, right? Everything

Pete Caringi  12:49

I’m against. And I see you see it in every sport. I mean every sport, football, how many people transferring? It’s a free agency is going crazy. That’s what it is. It’s basically signing as a free agent. Basketball, I mean, teams, whole teams. You know, I know, speaking of UMBC, guy does a great job out there, but literally, you know, how many players just transfer? It don’t work out. And it’s all over the country. It’s not

Nestor Aparicio  13:14

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UMBC. Well, I mean, I feel the same way about sports in general. There, you know me, nasty Nestor sports guy and all I am so unbelievably frustrated as a 56 year old man at how the Orioles and the Ravens, not just treated me, and that’s on the record, and that’s about me. That’s cool, but like the audacity to treat me or anyone, the way they’ve treated me, and the way that everyone gets treated in a general sense, whether it’s price, how much the beer is whether they have any respect for the fan. I mean, Orioles moved the game five weeks. It’s something that I’d never I got an NST text at nine in the morning and it said, we’re not playing a game at six today. We’re playing at four. Hope to see you like and I’m thinking to myself, That’s the deepest squalories. And call you and say we’re not going to be open at noon today, we’re going to open at four in the morning. Just doesn’t work that way. You know what I mean? Like, you have to have more respect. And that’s the part where college sports, where UMBC, you’re flying the flag for old state. You whatever it is, Maryland, UMBC, Duke, no matter Alabama, whatever it is, the identification part of what it used to be for guys, our age and what it is now, no matter what sport you like, it’s a college sport. I and I told, you know, I told Pat, this Pat, scary up. It’s awesome. I said, my cop and partners, I don’t recognize it, and I don’t know that I’m a part of it anymore, and I don’t know that I recognize it enough to want to be a part of it and want to participate in it the way your lot guys would get down there and be a real part of a fan club. I think it’s gonna be way harder for college sports to hold together whatever they had, because the only most kids were two, three years we had Steve Francis with 30 years ago now at Maryland, where you come and you get your books and you play basketball for 12 weeks and you leave, that used to be. Are really, really verboten, and now it’s standard operating procedure. What they haven’t figured out is, oh, oh us, the people paying for it, the fans, right? How that’s going to translate to ever selling tickets for a UMBC event or a Coppin event or a Loyola event, let alone what it’s done to the big schools, to the where the money is outlandish. Really important. If you’re Maryland, you’re trying to play football against Penn State and Ohio State, right? Because you were always fighting uphill against North Carolina, all these, these soccer institution schools that had, quite frankly, just more money to build, more money for their coach, more money for the staff, more money for the travel, all that stuff that, but we love that. We love that, that, but that was your story, your Little Engine That Could they got to the final four that year, right?

Pete Caringi  15:48

But I go back to, like my own situation, back in the 70s, I went to University of Baltimore. We won the national championship. Loyola wanted the next year. The place used to be packed. It was a Baltimore team. We stayed together. We won the championship. The school dropped the program, no identity anymore, with that national championship, yeah, we get back together. We meet different restaurants. I see you. We had our 50th year reunion. This year, everybody came back. That’s what a team is. A team is that togetherness, that 50 years later, Little League teams. Yeah, when we get together, we still, I’m talking about what we used to talk about. Why did they stop that program? Well, it was a whole nother story. They dropped it from a four year school to a two year school.

Nestor Aparicio  16:31

I graduated

Darren Paciocco  16:32

from UB. There were soccer dynasty in the 70s, and all just Well,

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Pete Caringi  16:37

we went the final four or three of the four years. But my point is, you, you had such I was, I was a Baltimore team, and they stuck together through even today. If I called everybody right now, so we got to be down here. 70, 80% of them would get here in time to just, hey, what’s going on? You know, we were getting together.

Nestor Aparicio  16:55

How you guys keep that memory alive? Because look, I’m from the newspaper side. You guys know that the newspaper was the thing that would write a reunion, a story, News America, news American. Son, keep

Pete Caringi  17:06

it. I tried to get it on there. I couldn’t. 50th year reunion, and we had all the old you got urinary we had all the old press clippings. Keith Mills writing the article, Steadman, Bill tan, all those guys wrote articles about that team and that year, and it’s great memories. But my point is that was a team built on the foundation of, you’re going there, it’s our team. We’re playing against University of Maryland. We played Virginia. We beat them like we’ll play anybody, we’ll win. I

Nestor Aparicio  17:34

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like this kid queen. He plays five minutes for the Terps. He’s a Terp. He’s from Maryland. He’s from Baltimore. He’s gonna be from Atlanta to Golden State to Wichita to Oklahoma City. You know, they go on their pathway. It’s different. That’s the sad part, the old part. That was the old Orioles. That was the Dempsey Palmer Orioles, right? That’s the part of the art Donovan. We’ve had two ravens championships here, and people don’t even anoint Joe Flacco. Is anything special Ray. I guess Ray gets his due. But Rick Ray’s not around town. Ray didn’t make a life here. John Ogden didn’t make a life here. Rob Woodson, there’s a part of that professional sports thing that now I’ve made a life here. And these bandits that have come in from out of town. Sashi, Brown. Chad, Steele, Katie, gray. They don’t know their ass from their elbow, and they’re throwing out the Baltimore people. And I’m thinking to myself, well, if you don’t have us, you don’t have me around here to tell stories. Now that Henneman is dead, Steadman is dead like and I even said that to Brett Hollander a couple weeks ago. I saw him at Jim hennemans funeral. I said there’s so few people left that are going to be able to tell any Orioles story of any glory. I mean cows 30 years next month, if cows 30 years next month, right? And cows now pushing 70 old Cold stories

Pete Caringi  18:50

I used to go to. We had tickets, season tickets. We used to go to every coke game, every Sunday, you know, 50,000 the horseshoe, the cheer and everything. And they worked on the point.

Darren Paciocco  18:59

They did side job. Oh yeah, works for liquor distributor. Yeah, I’m sad. And have fun. Work down to the point.

Nestor Aparicio  19:05

Oh geez, he’s bringing more food. He’s Italian. This is your favorite. This is your sister. I mean, like you’re a

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Darren Paciocco  19:11

deepest quality Hold on. It’s Nothing but food here, not bring food on to my

Speaker 1  19:17

wife. Take that home to your wife. That’s

Darren Paciocco  19:22

what deeper squads. It’s nothing but food. I

Nestor Aparicio  19:25

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could tell the food is everywhere here. Darren is here. He is the sausage king of deepest squally. So so DOM is coming back in here. What’s that? White sauce? Look at that. That’s a ziki. Oh, look, it’s almost Greek. What is that? Yeah, I thought you were Italian. See, that’s why we put a little twist on it’s a Lamborghini, only sliced lamb, red onion. It looks like a souvlaki, Italian. Souvlaki is what it is. Love. Lamb. Is that the arugula that makes it Italian? Oh, yeah, all right, well, and it’s made by Italians. I’m a Texas to my wife right now. So this is, this is your lunch. No, we

Speaker 1  20:11

want you to walk out like, yeah. I mean,

Darren Paciocco  20:14

that’s deepest quality for you. They feed you.

Nestor Aparicio  20:16

That’s based on a wall. Let’s frame this place up here, you know? Well, you know, I’m gonna break and say goodbye.

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Pete Caringi  20:24

We got here. Can we take a picture with Darren and us three? And we

Nestor Aparicio  20:28

already we did. Yeah,

Darren Paciocco  20:31

Joe, here. Joe over here.

Nestor Aparicio  20:34

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All right, so before you be right back, I want to turn that down. Here’s what I want to do. You two, I’m gonna go old school. Nasty Nestor wnst, let’s talk Orioles, because I know you want

Darren Paciocco  20:44

to talk. Look, I knew you do. Owner going to spend money or what?

Nestor Aparicio  20:47

What do you got

Pete Caringi  20:48

about the Orioles? Yeah, what do you want sick about this year? Die Hard. I know you are. I’m a die hard and

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Nestor Aparicio  20:58

best three years ago, he just retired, and I did my show down in Essex. That’s right at mcfauls rod and real, I don’t know if it’s even there anymore. Last show, too, he came down through the show, and I made a huge mistake, a huge game on. I had him at like, one in the afternoon, and the Orioles were playing an afternoon game. And it was two years ago here they were good. Yes, it was a year they were good,

Pete Caringi  21:21

and then I never missed a game at year one, who was that 19, and

Nestor Aparicio  21:25

he’s doing a show, and he’s, it was like, it was a pretty girl in the corner. He’s like, he couldn’t keep his eyes off the game, trying to talk soccer and be serious with him.

Speaker 1  21:35

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That was a great show, by the

Speaker 3  21:39

way. Great show, everybody being an operator based off here, everybody,

Speaker 1  21:46

oh, my

Speaker 2  21:48

legends in Holland town, get the boss, put the two of you on together. Oh, man,

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Speaker 1  21:57

you want to hear

Darren Paciocco  21:58

something true? Okay, close it. Let’s now I gotta say this one here story these, when I was 1314, 15 years old, Joey divasquali And Peter currency were my two idols. I tried to act like both of them, and here now we did a really bad job. I know I tried to be like them, and now I’m working for one of them, and I’m pretty much like best friends with the other one. Yeah, that’s pretty cool.

Nestor Aparicio  22:23

So, so tell me about him and his sausage. And what would make a man of your stature be involved with a man that of this stature,

Speaker 4  22:34

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he’s pushy.

Nestor Aparicio  22:38

He makes a hell of a sausage.

Speaker 4  22:41

Yes, he does good, good product and but he’s very persistent and he’s very passionate, and we gave him an outlet.

Nestor Aparicio  22:50

I talked about you behind your back when you were Peter over here, talking about whatever you’re talking about. I said, when I came in here a month ago, and I saw DOM, and I went up to DOM, and I said, I’m the guy that the sausage. Oh, nasty Nestor got a box, and he looks at me, and he presents the box to me, and he looks at me with all the sincerity of like The Godfather, and he says he’s very serious about his sausage. That’s what he said. He said he’s very serious, very serious.

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Darren Paciocco  23:21

I take pride in what I do. I’m gonna be the best in the country. I’m gonna be the best of the best. Why did you just say before in Maryland? Yeah, I’m the best in the country. There you go. All right, you made me say it. Pete, I’m the best sausage maker in the country. Darren

Nestor Aparicio  23:36

makes people smile. Oh, he’s a great I told my wife that she really missed out. Missing Joey.

Darren Paciocco  23:41

Deepest quality lets me do my thing. He just says to me, tell me what you need, Darren,

Pete Caringi  23:46

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and look great. You want to know Baltimore? That’s right there. Well, tomorrow I’ll

Nestor Aparicio  23:52

leave with this because I got, I got lamb sandwiches, crab cakes, sausage. We got all sorts of stuff here. I told my wife this morning when she left, she loved her sausage, as I was predicted, you weren’t here the day we were here. So she met the family, met everybody but the sworn. She had to work. And as I was leaving, I said to her, Darren’s a character. And John Steadman, who was dear friends with Nancy Longo father, and obviously my guy, did a thing in the 60s and 70s called the character bowl. Yeah? Remember, yeah. He hosted this up at bud Paul Linos, I remember that, yeah, and I it took me years to learn what the character ball was. The character bowl had nothing to do with integrity or character. It was being a character. Character, yeah. So you would be a real Oh, you would be a medalist. I don’t know if we go over silver bros, but you would be in the top 10 for Baltimore

Darren Paciocco  24:48

character. I consider myself a people person. The

Nestor Aparicio  24:51

only way you don’t win. Maybe John Waters is in it or something is somebody else is more of a character,

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Pete Caringi  24:56

but he’s the hot. He’s the hot new character right now. This is new Baltimore. Right here. Joey, brought life back to me. Joe you, Joey, there you go. Yeah, he resuscitated me. He was down.

Darren Paciocco  25:16

I come over, and I started talking to him, and first we started bullshitting, and then, you know, you fix them. I love

Nestor Aparicio  25:23

that. Okay, he just did it, and then, you know, nobody listened to the show.

Darren Paciocco  25:28

8

I came aboard and going to he and I talk every morning where we’re on the same page, but he lets me do my thing, and everything I need, all I gotta do is go to

Pete Caringi  25:38

him and I have it. He’s like your offensive coordinator with that microphone on. It’s a

Darren Paciocco  25:42

win, win situation, but, but when Joe wants to get his point across, you know, when he’s being dead serious, like he’s done it to me a couple times where he made a point with me, and since I respect him so much, you know, I take that and I learn from it. See, he does have character. I learned, yeah, yeah. Yeah. See he, I watch him. So he teaches me. He teaches me, like, just, you know, just watch, look what he’s done from bottom up. I mean, he’s got an empire. So you learn from people like him. And I got enough experience with the sausage. It’s 39 years of it if I don’t have it down now. I mean,

Nestor Aparicio  26:22

come on, all right, tell me about the new so this is the new provolone,

8

Darren Paciocco  26:27

nor the new sausage that Joe and I came out with was prevolone and parsley. It’s phenomenal. I know. I mean,

Nestor Aparicio  26:36

you ever do a Prosecco? It’s really good. You do a Prosecco sausage for me. Um, no, but said wine.

Darren Paciocco  26:42

We do a white wine. Yeah, Joe, Joe, before I

Nestor Aparicio  26:45

8

want a white wine sausage. That’s what I yeah, he’s got that before I came. That’s a little

Darren Paciocco  26:50

lighter. Yeah, I don’t do the wine sausage. That’s all the wine is all Joe. That’s, yeah, He’ll teach you how to make it. Yeah, I’m sure he will. But, uh,

Nestor Aparicio  26:58

I gotta, I gotta break and leave, because you go all day anyway. In line here, people want to get into love alone in parsley. I was afraid of

Pete Caringi  27:06

the prevalent waving to you like they’re all waving to me.

8

Nestor Aparicio  27:11

They want my table. In

Darren Paciocco  27:13

this table, the prevalent in Parsley is really good. So when you come down to the store, look for it. It’s really good. I think you’ll come back for seconds. And that’s that.

Nestor Aparicio  27:25

That’s it, Darren, I love you, man. Thank you, Joe, thanks for having us in very busy. Yeah, thank

Pete Caringi  27:30

8

you. Oh, thank you for having me. I’m with two legends right

Nestor Aparicio  27:33

here. Lunch is on me today. Crazy for you and me.

Speaker 1  27:36

We got enough union

Darren Paciocco  27:38

right here for the weekend.

8

Nestor Aparicio  27:40

We’re seeing all the Canton.

Speaker 1  27:42

That’s a school outreach. Reunion right here. Look at all the food.

Nestor Aparicio  27:45

So brought to you by the Maryland lottery. I’ve lost control this as predictor take over to take off their headsets and throw them down. Now I am Nestor. We are signing off because I’ve got to eat this weird W, N, S, D game 1570 Taos in Baltimore, and we never stop talking sausage and the crab cakes in Baltimore. Positive. Stay with us. You.