http://blog.niccolisdeli.com Italian Grocery, Bakery, Pizza, and Deli Wed, 03 Mar 2010 23:48:13 +0000 http://backend.userland.com/rss092 en Easter was always good. I remember my mother makeing cookies with a hard boiled egg in it. She would have conoli's and pizzelle. We would get up in the morning to the aroma of fresh gravey cooking and dunk italian bread into the gravey because we could not wait. My mother ... http://blog.niccolisdeli.com/2010/03/04/holidays-in-the-house-we-grew-up-in/ 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. Too many companies were useing the name and the tomatoes were not from that ... http://blog.niccolisdeli.com/2010/02/11/la-valle-san-marzano-tomatoes-2/ We recieved the new olive oil from Fabrizio in December and it is excelent.  http://blog.niccolisdeli.com/2010/02/11/poggio-cappiano-5/ 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 ... http://blog.niccolisdeli.com/2009/07/22/niccoli-family-recipes/ 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 ... http://blog.niccolisdeli.com/2009/07/22/porkskin-braciole/ A few weeks ago a woman came into the deli looking for a good oilve oil for dipping. We recomended Poggio Cappiano, she was worried about a stong aftertaste. We assured her that this was not a problem. She purchesed the olive oil, came back 2 days later and ... http://blog.niccolisdeli.com/2008/09/18/poggio-cappiano-4/ I always look forward to the holidays because the family spends the whole day together. The food is great and the different personalities come out because that is who they are. No fake facades, the real deal. The mothers and the food that they prepare is the glue that brings all ... http://blog.niccolisdeli.com/2008/05/17/italian-families-at-the-holidays/ It is hard to understand the place olive oil holds in the culture of Italians until you experience the passion that they have . It shows in the olive oil produced by Fabrizio, Poggio Cappiano. Once you have used it you will understand. http://blog.niccolisdeli.com/2007/12/02/poggio-cappiano-3/ My wife would not use any tomato product but 6 in 1. Once she used La Valle Tomatoes she will not go back to her previous brand. They give the sauce flavor and body like nothing you have used before. http://blog.niccolisdeli.com/2007/11/27/la-valle-san-marzano-tomatoes/ A customer came into the deli the other day and was very suprised to find the olive oil Poggio Cappiano on the shelf. He said, because this oil is so highly recomended that the only place he would be able to find it was new York. This olive oil should be ... http://blog.niccolisdeli.com/2007/09/20/poggio-cappiano-2/