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August 26, 2016     Post-Gazette
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August 26, 2016
 

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PAGE 12 POST-GAZE'R'E, AUGUST 26, 2016 97hj nnual St. lnthony's d east 95thj lnnual Santa f_.ycia 3Peast On Monday August 29 and 5:00 pm Join the Saint Sucy Join the St. Anthony Society Saint Anthony and Saint Lucy. Society for the solemn pro- in celebrating their 97th year Each year, the people of the cession,as the statue of San- on August 26 to August 28. North End invite everyone to cel- ta Lucia is carried through Opening ceremonies will begin ebrate with them as they honor the streets f the North End Friday, August 26~ at 7:00 pro. their patrons Saint Anthonyaccompanied by Italian street The tradition and customs and Saint Lucy with colorful pa- bands, flower girls and color of honoring Saint Anthony rades, religious services, stroll- guard. of Padua in the North End of ing singers, live entertainment, Boston date back to early part and of course an abundance of streets of the North End accom- of the twentieth century and great Italian and American food. panied by devotees, numerous the large numbers of southern Begun in 1919 by Italian im- marching bands, and floats. The Italian immigrants that reached migrants from the small town of Statue of the Saint returns to his the shores of America at that Montefalcione in Avellino, Saint chapel as confetti and stream- time. Hundreds of thousandsAnthony's Feast has become the ers cascade from the rooftops. of poor European immigrantslargest Italian Religious Festival Other events include: The Filip- flooded the urban centers of in New England. Named the po Berio Culinary Pavilion fea- northeastern United States."Feast of all Feasts" by National turing cooking demonstrations In Boston these immigrants Geographic Magazine, this au- and tastings of Filippo Berio settled in the North End. These thentic Italian street festival Olive Oil varieties. Drop by the immigrants brought with them has it all for people of every age. Dragone Tasting Tent for unique the customs and traditions that Parades, strolling singers, live recipe suggesions and cheese they celebrated in their home- entertainment, contests andtastings. land for centuries. A group of religious services are held daily. On Saturday at 5:00 pmjoin men from the small mountainVisitors stroll the beautifully us at the outdoor celebration town of Montefalcione, Avel- decorated streets sampling the 6f the Eucharist. Celebrate a lino, just east of Naples in best Italian street foods from special mass in honor of Saint the Campagnia region of Italy, pushcarts enjoying arancini; Anhony, followed by a Blessing founded what is known as today sausage, peppers & onion; qua- with the Relic of Saint Anthony as the San Antonio Di Padova hogs, calamari, pizza, pasta and distribution of Blessed Da Montefalcione, Inc. Since and, of course, zeppole, cannoli Saint Anthony Bread. 1919, as is done in Montefal- and gelato. Guests can alsoOn Sunday at 10:30 am the cione on the weekend of the last browse the wide selection of sou- annual Mass will be celebrated Sunday of August, the Saintvenir keepsakes and mementos, in Italian in honor of Saint Anthony and Saint Lucy Societ- The highlight of the Feast is the Anthony at Saint Leonard of ies and the people of the North ten-hour procession of the Stat- Port Maurice Church, Hanover End celebrate the Feasts ofue of Saint Anthony through the Street, North End. The 93 dFeast of the Three Saints 2016 The 93rd Feast of the Three throughout the weekend). The Saints will be held September Friday night entertainment will 2"d, 3rd, and 4% 2016. Please begin shortly after. (Please visit join us for the fun and festivities www.threesaintsinc.org to see as this year is shaping up to be the entertainment schedule). spectacular. Vendors will be open. The Feast will kick off with an Saturday starts bright and opening ceremony starting at early with our 3rd annual Run Lawrence City Hall at 6:30 pm for Scholars 5k Road Race. The on Friday, September 3, 2016. Feast will open at noon with The St. Alfio Society members entertainment and festivities. and Lawrence City dignitaries The Torch Light Parade be- will march the traditional pa- gins Saturday evening at dusk, rade route through the old Ital- around 7:30 pm. The Torchlight ian neighborhood. The march Parade honors the Three Saints ends at Holy Rosary Church, as members of the Society Corpus Christi Parish to say a march to Common & Newbury personal prayer to the Saints Streets. The parade culminates in the lower Church. (Remem- with fireworks and the playing ber, you can visit the Saints of the Cantata. Sunday at i0:00 am -- Mass in Honor of the Three Saints at Holy Rosary Church, Corpus Christi Parish. The public is invited to join in this Mass. The Feast opens at noon. Sunday 3:00 pm. Proces- sion of the Three Saints. The statues of the Saints are car- ried in procession on the Vara from Holy Rosary Church. The procession will return to the St. Alfio Society building on Common St. approximately 7:00 pm. Benediction will be at that time. There is also con- fetti shot from the rooftops and doves that are let go. It is quite the celebration. 7:45 pm. The Saints are re- turned to the Church and there is more entertainment. This three-day celebration which takes place annually on Labor Day weekend, hon- ors the Saints and helps raise funds for various local charities, scholarships for college-bound students, support of an orphan- age and the Society's numerous volunteer activities and events. More than anything, it is a testament of faith for the three young men who gave their lives over 1,760 years ago and for the Society that remembers if. Benvenuti! Along the Adriatic coast of central Italy to the east of Umbria, lies the Marche region with its capital Ancona and the picturesque cities of Urbino, Ascoli Piceno, and Pesaro. From the sea to the ancient oak forests in the foothills of the Apennines -- from churches and monasteries to impenetrable fortresses, Marche offers a wide array of intensely scenic views. People from Marche are well known for both their hospitality and their richly sophis- ticated culinary taste. Nineteenth century Pesaro-born composer, Gioacchino Rossini, was as devoted to his virtuoso music as he was to "la buona tavola," the art of good eating. In fact, in Marche many dishes are described to this day as having been prepared "alla Rossini," evoking the name of the great maestro. Marche's coastal cuisine is absolutely superb with fish and seafood being brought in daily to the ports of San Benedetto del Tronto, Civitanova Marche, and Porto San Giorgio. The finest lobsters, crayfish, mantis shrimp, sardines, octopus, turbot, and squid are abundant throughout the Adriatic Sea. At least thirteen types of fish and shellfish are used to prepare brodetto, the traditional fish soup of Marche. Born as a way of using fish and seafood otherwise not desired in the market due to its size or quality, this dish was originally made onboard the fishing boats by fishermen who added seawater, vinegar and olive oil to the extra fish. Brodetto is now one of the signature dishes of the region and nearly every coastal town has its own recipe. An- other very popular seaside dish is calamari ripieni, stuffed squid, a delightful recipe that enhances the squid's natural flavor and shape. Enjoy it with a glass of Verdicchio dei Castelli di Jesi DOC, a pleasantly fruity white wine of light to medium strength -- the perfect pairing for your best calamari recipe yet. Calamari Ripieni (Serves 6) 4 doves of garlic Extra Virgin Olive Oil I bunch of parsley Salt and pepper A few mint leaves 1 Ib cleaned squid Ib lean veal {chopped} 2 tbsp tomato paste 2 tbsp breadcrumbs Juice of a lemon Preparation: Heat a pot of salted water with 3 garlic doves, half of the parsley and mint leaves. Add the veal and cook for approxi- mately 40 minutes until tender. Grind the meat in a food processor with the breadcrumbs, add a little oil, and season with salt and pepper. Wash the squid, season with salt and pepper, stuff 3/4 of the way with the ground meat m~e, and secure with a toothpick on both ends. Chop the remaining clove of garlic and saut6 briefly with the rest of the parsley in a large pan. Add the tomato paste, and season to taste with salt, pepper, and lemon juice. Place the stuffed squid in the pan, cover with the tomato sauce, cover with a lid and cook over low heat for approximately 15 minutes until tender. Serve hot. Buon appetito! Calamari Ripieni (Serve 6) 4 spicchi d'aglio Sale epepe q.b. 1 mazzetto di prezzemolo 800 g di calamari puliti Qualche foglia di menta 2 cucchiai di concentrato di 300 g di spezzatino di vitello pomodoro 2 cucchiai di pane grattugiato II succo di mezzo limone Olio extra vergine di oliva Preparazione: in una pentola, scalda deU'acqua salata con 3 spicchi di agiio, met& del prezzemolo e le foglie di menta, aggiungi il vitelIo e fai cuocere per circa 40 minuti fino a cottura ultimata. Macina la came in un robot da cucina con il pane grattugiato e condiscila con un po' d'olio aggiustando di sale e pepe. Lava i calamari, aggiustali di sale e pepe, riempili per 3/4 con il ripieno di vitello e chiudi bene entrambe le estremit& con uno stuzzica- denti. Trita il rimanente spicchio d'aglio e soffriggilo leggermente con il resto del prezzemolo in un tegame capiente. Aggiungi il concentrato di pomodoro e insaporisci a piacere con sale e pepe, aggiungendo il succo di limone. Trasferisci i calamari ripieni nel tegame, ricoprili con la salsa di pomodoro, copri con il coperchio e fai cuocere a fuoco basso per circa 15 minuti finch6 non risultano teneri. Servili caldi. Buon appetito! If you would like to cook with me go to www.sl~akasyoueat.com. Alessandra Sambiase is an elementary and middle school Italian language teacher in the Catholic school system. She is also a cooking instructor and founder of "Parla come mangi!" (speak as you eat!} cooking classes, where the passion for the Italian language meets the love for the Italian food. Fully Insured Lic #017936 :hanical Heating & Air Conditioning Sales, Service & Installation Ken Shallow 617.593.6211 kenskjs@aol.com