Blog

Panettone

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This time of the year is great. As the weather cools and the seasons change we start to look for all the special items that make the hoildays special besidesilt and freinds. In November we will be getting our panettones in. The brand we carry is Albertengo. We have sold this one for the past 10 years. It is very good.

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Poggio Cappiano

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One never knowns how small this world has become. ... Read more


Easter

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This is a very special day for the Italians. We always cook lamb or veal on that day. You were able to find prime spring lamb at this time of the year. Read more


Zeppole

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All Italian familes make this. Some more then others. My mother made this for us when we where growing up. She continued to made zeppoles up until she died. It was one of her favorites.
We have a mix in our store that all you have to do is add water. whoever grew up with zepploes will recall all the spical times that our mothers would make these. I like them rolled in sugar, some people like powder suger other like honey on them. What ever you like on them, it will bring back memories of time go bye. Read more


Breaded Veal Cutlets

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This is one of my all time favorites... Read more


Holidays in the House we grew up in

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Easter was always good. I remember my mother makeing cookies with a hard boiled egg in it. She would have conoli’s and pizzelle. ... Read more


Poggio Cappiano

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We recieved the new olive oil from Fabrizio in December and it is excelent.  Read more


La Valle San Marzano Tomatoes

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Geno from La Valle foods told me that the Italian Goverment has cracked down on the use of San Marzano on the label if it does not have the numbered stamp and D.O.P on the label... Read more


Niccoli Family Recipes

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In Italian families during lent you were not allowed to eat meat on fridays and you also had pasta 3 to four days a week. Friday was always a pasta day. So, my mother would make her sause or gravey without meat but add hard boiled eggs. You have to try it to believe how good it is. This one always brings back such good memories. Read more


Porkskin Braciole

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This was my favorite. We didn’t eat it often because it was very rich. Ask the butcher for sheets of pork skin. Wash  and cut them into squares. Lay flat on the table and start to build. Sprinkle salt, pepper, basil, red pepper, romano cheese, garlic powder and a mixeture of eggs and breadcrumbs onto the sheets. Now roll them up and tie with string. Place the finished product into the fring pan and cook. The braciole will turn clear when they are done. Place them in your spagetti sauce that you are making and you will have a dinner that you will not forget and will want to make for family  and friends. Read more

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