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June 1, 2012
 

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POST-G'ET'r'E EI ," dl Page POST-GAZETTE Pamela Donnaruma, Publisher and Editor 5 Prince Street, P.O. Box 130135, Boston, MA 02113 617-227-8929 617-227-8928 FAX 617-227-5307 e-mail: postgazette@aol.com Website: www.BostonPostGazette.com Subscriptions in the United States $30.00 yearly Published weekly by Post-Gazette, 5 Prince St., P.O. Box 130135, Boston, MA 02113 USPS 1538 - Second-Class Postage paid at Boston, MA POSTMASTER: Send address changes to the POST-GAZETrE - P.O. Box 130135, Boston, MA 02113 James V. Donnaruma Caesar L. Donnaruma Phyllis F. Donnaruma 1896 to 1953 1953 to 1971 1971 to 1990 Vol. 116 - No. 22 Friday, June 1,2012 OUR POLICY: To help preserve the ideals and sacred traditions of this our adopted country the United States of America: To revere its laws and inspire others to respect and obey them: To strive unceasingly to quicken the public's sense of civic duty: In all ways to aid in making this country greater and better than we found it. Anna and Anthony "Tony" Gaeta of the North End of Boston were married 50 years ago on June 3. Anna and Tony were 14 years old when they fell in love. They married 7 years later at Sacred Heart Church in the North End. by Karl and Joanna Fhchs Fifty years is quite a while For most good things to last; But you're still together and still in love; You must share a wonderful past, We celebrate you this wonderful day, And hope that your bond keeps on growing; You're a pair we should study and do what you say, 'Cause your secret is well worth the knowing! Congratulations from the Post-Gazette LETTERS POLICY The Post-Gazette invites its readers to submit Letters to the Editor. * Letters should be typed, double-spaced and must include the writer's name, address and telephone number. Anonymous letters are not accepted for publication. Due to space considerations, we request that letters not exceed two double-spaced, type-written pages. This newspaper reserves the right to edit letters for style, grammar and taste and to limit the number of letters published from any one person or organization. Deadline for submission is 12:00 noon on the Monday prior to the Friday on which the writer wishes to have the material published. Submission by the deadline does not guarantee publication. Send letter to: Pamela Donnaruma, Editor, The Post-Gazette, P.O. Box 130135, Boston, MA 02113 Balsamic Vinegar Aceto Balsamico Tradizionale Sweetness Through the Ages by James DiPrima Barrel containing Balsamic Vinegar, Modena, Italy (Photo by James DiPrima) Balsamic Vinegar is not your every day run of the mill vinegar. No it is not. Thirty years ago balsamic vinegar was hardly known outside of Italy. Balsamic vinegar was introduced to the United States around 1970. Only if the vinegar comes from Modena and Reggio, in the Emilia Romagna, can it be called true and finest Bal- samic Vinegar. Balsamic Vinegar has a long Italian history that goes along with its essence. It has been as- sociated with politics, leg- ends and even superstitions. It was also believed, in me- dieval days, that Balsamic had healing properties. That would be easy to associate balsam with healing for the name is derived from the word "balm" from the Latin term "balsamum" that refers to an "aromatic resin and sometimes acts as a healer with soothing properties." During the 11 th century people believed if you draiak balsamic it would cure you of the plague. This elixir was held in so high an esteem that it was only available to the aristocrats or the ruling class. For families that pro- duced Balsamic vinegar it was a family treasure that was handed down as an in- heritance. The price of bal- samic vinegar can range from the hundreds of dollars per bottle to a commercial grade that can cost a few dol- lars. What makes it so ex- pensive? Let's take a look at the process for making Bal- samic Vinegar. First of all the Trebbianno grape juice is boiled down from the grapes and is known as "sapa'. This is done to con- centrate and refine the mix- ture. It is then put into a large vat and stored in attics to begin the process of pro- ducing vinegar. After many years, usually about five, for each barrel, it is moved through a series of these barrels each one smaller in size than the previous one, Luciano Pavarotti made from different kinds of wood such as chestnut, lo- cust and cherry. When the cycle is complete the little barrel is now ready to be known as Balsamic Vinegar. These barrels may be used up to seventy five years. The taste and aroma of this vinegar is so sweet that it is used very sparingly to enhance the flavor of many Italian dishes and desserts. There are three types of Bal- samic Vinegar: those made in Modena and Reggio are produced using the ancient method and .have gone through the required quality control, the commercial vin- egar from outside of Reggio and Modena and the imita- tions, that is, of a lesser quality. To preserve the quality of the vinegar it should be stored in a cool, dark place away from heat. Italian families considered Balsamic a treasure and treated it as such, that in fact it was given to family and friends only on special occasions. To many Italians this "liquid gold" came to rep- resent an extension of friendship that was extended from one family io another and from one friend to an- other. Why even when a baby was born into a family, a new barrel was started and given to him or her on their wedding day. It is interest- ing to note that during the Second World War, as the approaching German army was confiscating Italian homes, many Italians fled their homes and leaving behind many of their posses- sions behind but what they did take with them was their bottles of Balsamic Vinegar. And lest we forget the other treasure from Modena, Italy; the great operatic singer, Luciano Pavarotti. 33 University Students Receive Travel Grants to Italy through a National Italian American Foundation Program Thirty-three college students from across the United States are participating in the Ambassador Peter F. Secchia Voyage of Discovery program, an all-expenses-paid educational and cultural initiative that sends Italian American students to Italy. Sponsored by the National Italian American Foundation (NIAF), the tour is visiting Italy's Lazio and Emilia-Romagna regions from May 28 to June 8, 2012. "NIAF's Voyage of Discovery program further strengthens Italian American stu- dents' understanding of their rich heritage and the many contributions Italy is mak- ing to the world. The Foundation's program gives participants an opportunity to explore and understand the land of their ancestors while learning about modern-day Italy and creating a greater awareness of Italy as a global leader," said NIAF President Joseph V. Del Raso, Esq. Now in its eleventh year, the 12-day NIAF program includes tours of The University of Bologna, The University of La Sapienza, the Torre Prendiparte in downtown Bologna, The Capitoline Museums, the Italian Par- liament buildings and Palazzo Monte Ciorio, the seat of the Italian Chamber of Depu- ties. The students will also visit the cata- combs of St. Callixtus and Villa d'Este in Tivoli, outside of Rome. The trip will con- clude with a reception hosted by the Ministero degli Affari Esteri (Ministry of Foreign Affairs). The package, which includes round-trip airfare between the United States and Italy, accommodations, meals, guided tours and transfers, is valued at more than 82,500 per student and financed by NIAF. For more information, visit www.niaf.org/ voyageofdtscovery. The National Italian American Foundation (NIAF) is a non-profit organization dedicated to preserving and promoting the heritage of Italian Americans. Visit www.niaf.org. Connors Farm Strawberry Festival Come join the fun at Connors Farm on Satur= day, June 16, 2012 from 9:00 am to 6:00 pm for their Strawberry Festival for a good cause. A portion of the proceeds will benefit Children's Hospital. Connors Farm is located at 30 Valley Road (Rt. 35) in Danvers, Massachusetts. There will be plenty of fun activities for the kids, including: a live band, pony rides, train rides, etc. For more information call 978-777-1245 or www.connorsfarm.com/ strawberry festival, htm