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September 9, 2016

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PAGE 8 POST-GAZETTE, SEPTEMBER 9, 2016 AFt2nl2a abb onno by John Christoforo A Nostalgic Remembrance Mangi! You Eat!) Last week, I mentioned thatter, something we never saw we stopped at Bologna on our in the south. Sal asked about way northeast toward Venice. the difference and we were We arrived early on a Sunday told that the use of butter was morning and decided to attend common in the north, due to Mass at the Cathedral. After French and German influences. Mass, we were standing outside Within an hour, we were back the main doors talking (in Eng- in St. Mark's Square viewing lish) about a place to eat. None and touring the great Renais- of us had ever been there before sance palaces that were built and were curious as to where to by rich Venetians hundreds of go. Another churchgoer, whoyears earlier. We next headed understood English, suggested for St. Mark's Cathedral, and we follow him and his wife to a caught up with a tour group local cafeteria-style restaurant, from England. The language which was open on Sundays for was British English and we hungry churchgoers, were welcomed by the London- We decided to take the man's based tour guide. Once outside advice and followed his direc- of the cathedral, he suggested tions, entering a building that that we climb the bell tower looked like a serve-yourself- to see the human mechanical style cafeteria. We were skepti- figures close up. Each hour, the ca! until we tried our first bite of figures follow a track around the many offerings we scooped the top of the tower swinging onto our plates. Each was better hammers that ring the large than the next ... from the pasta bells to sound out the hour. courses, through the meat dish- When we reached the top, it was es, to the vegetables, and finally noon time and the figures rang the salad ... they were gourmet, the bells 12 times. For the next A glass of wine accompanied the couple of hours, my head was dinner. The Emilio Romagna pounding and my ears ringing. varietals were delicious, and I We should have waited until 1 could drink them as they didn't o'clock, but no one told us. have the preservatives found in Our next stop was at a crys- the imports to America, which tal shop to look at the famous I am allergic to. I said to Sal, =If Venetian glassware. The pro- Nanna was still alive, she would prietor told us that the factory tip her hat to the chefs who had tours during the day if we prepared this feast." When we were interested. Murano glass were finally back on the road, I is famous throughout the world, had to keep the radio on rather and glass blowing is an ancient loud to prevent myself from fall- art form that Venice is noted for. ing asleep at the wheel All were in agreement and we Venice, I was told, was only booked an afternoon visit. 95.5 miles from Bologna, and I We had to take a vaporete to made it in about 2 hours or so. the Island of Murano, and when As we approached the city, we we arrived, the owner of the stopped to ask a police officer factory was waiting for us. He about where to park and where explained that he would con- we could get information onduct the tour as all of his staff, finding a hotel. We had to leave except one glass blower, was on the car on the mainland as Ven- =summer holiday." The factory ice is a city of canals and all the owner spoke perfect American transportation is via some form English which surprised me. of boat. A booking agency was Not until he said words that pointed out to us and we headed ended in =ed" did I realize that in to find hotel space. Sal and he .was Italian. He pronounced Franny did most of the talking those last two letters on words and we got Italian rates rather that contained them: look-ed. than the typical tourist rate for cook-ed, etc .... I still marveled vacationers from other coun- at his near perfect American tries. We were told where to pick English. up the vaporete, which would We saw dinnerware, goblets, drop us offin front of our hotel, chandeliers, smaller lamps, A vaporeteis the local waterbus and all kinds of knickknacks that makes frequent stops on that were hand blown. Unfor- a designated route. We found tunately, as we were told, there the hotel and checked in per was only one man working. the reservations we had made When he heard us speaking at the booking agency. OnceEnglish, he asked if we were we were settled, we decided to Americans. When we said that go for a walk and see some of we were, he made a small statue the sights. By now, it was late for Franny. It was a cowboy on in the afternoon and we weren't a bucking bronco. far from St. Mark's Square.It was a gift. The other mag- We stopped at an Open-air caf6 nificent items we saw were for a late aftemoon coffee and ready to be shipped out to sat and watched both the locals customers all over the world. and tourists who numbered When I told the factory owner in the hundreds, but were that we were from Boston, he still outnumbered by the thou- mentioned that he designed the sands of pigeons who looked for chandeliers that were located handoutsl at the Chateau de Ville. (Lom- My friends and I were tiredbardo's in Randolph was origi- and decided to leave sightsee- nally a Chateau de Ville, and the ing and shopping until the light fixture in the main stair- next day. The next morning,well was one of his designs.) we headed for the hotel's small When it was time to leave, I dining room for breakfast. The wanted to tip the owner. He coffee was the same as we refused the offer and told me to had experienced elsewhere in tip his glass blower if I wanted. Italy, but when the breakfast We did exactly that and said our rolls were served, they were goodbyes. Just as we were leav- accompanied by slabs of but- ing, a group of British tourists arrived for a tour, and the owner Benvenutil The thoughts and prayers of the whole world have greeted them in perfect British been focused on Italy the past couple of weeks, as first responders English. I was impress-ed, and local volunteers joined forces in the aftermath of the disastrous Once back on the mainland, earthquake that struck central Italy. Italy mourns the victims we headed for the Rialto Bridge of this natural disaster that hit hardest in the medieval town of which spans the Grand Canal, Amatrice, 80 miles north of Rome. The nearby towns of Accumuli the main waterway in Venice. and Arquata del Tronto in the bordering region of Marche were also There are shops on the covered damaged. The terremoto {earthquake} hit Amatrice just three days bridge, and we spent some time before the 50~ Sagra degli Spaghetti all'Amatriciana, the traditional buying gifts for the folks at food festival dedicated to the traditional dish that has made this home. I bought a hand carved town famous. In preparation for this much awaited yearly event, meerschaum pipe for Bab- the tourist presence in Amatrice at the time was at its absolute bononno, hand-blown crystal peak. The people of the towns victimized by the August 24th earth- rosary beads for Morn, and quake have faced this tragedy with exemplary courage, strength, hand-carved cuff links for Dad. and resilience and as the Sagra dell'Amatriciana never took place Venice wasn't cheap, but what this year, I would like to pay tribute to Amatrice with this week's the heck? Later, we decided to recipe -- Spaghetti all'Amatriciana. Spaghetti all'Amatriciana is take a gondola ride and see the an ancient tradition in this territory and strictly uses spaghetti sites from the canals. Again, it pasta. Originally made without tomato sauce, onion and wine, was an amazing city. I did no- this dish was the main meal of the many shepherds that lived rice something about the people on the mountains of Amatrice. The shepherds originally brought of Venice; they were taller, pecorino, black pepper, dried pasta, guanciale, and lard in their lighter-skinned people, some =purses." Guandale, cured pork made from the cheek, a delicacy with blond hair and blue eyes. of Lazio, is the traditional ingredient for spaghetti all'Amatriciana, I guess the Germanic invasions but as it can be difficult to find, Poe substituted pancetta, a type of that happened just before the Italian bacon made of cured pork belly meat. Given the spirit and fall of Rome had left something resilience of the Italian people, I am confident that the Sagra degli behind in the north of Italy. Spaghetti aU'Amatriciana will take place next year with much of After four or five days, we the reconstruction complete and many people back in their homes left Venice and headed down and the town's beauty and economy being restored to its original the east coast of Italy. I wanted state. Enjoy your spaghetti all'Amatriciana with a glass of Frascati to visit Foggia, the city where Superiore -- a dry still white wine from the hills outside of Rome. Babbononno was born, before we had to head home. Labor Spaghetti all'Amatriciana (Serves 4) Day was fast approaching and the vacation was soon to end. I pound of spaghetti 4 tbsp extra virgin olive oil Besides, I had to drop Jose and 4 slices of pancetta or Splash of dry white wine Frarmy off back in Cassino and ~guanciale," 1/4 inch thick Red pepper flakes to season then drive to Rome to catch my One small yellow onion (optional) flight. But, that's a story for Freshly ground black pepper Grated Pecorino Romano next week. To be continued ... One 28 oz. can of peeled cheese tomatoes (pureed) GOD BLESS AMERICA LEGAL NOTICE Commonwealth of Massachusetts The Trial Court Middlesex Probate and Family Court 206 Cambridge Street Cambridge, MA 02141 617-768-5800 Docket NO. MI86P2404T CITATION ON PETITION FOR ALLOWANCE OF ACCOUNT In the Matter of TESTAMENTARY TRUST OF CHARLES J. PAINE Date of Death August 12, 1916 To all interested persons: A Petition has been filed by Charles M. Ganson, Jr. of, Bradley R. Cook of, Brenton H. Dickson of, requesting allowance of the 1st- 9th (being the 69th- 77th) account(s) as Trustee and any other relief as requested in the Pe~tion. You have the dgM to obtain a copy of the Petition from the Petitioner or at the Court. You have a dght to object to this proceeding. To do so, you or your attorney must file a written appearance and objec- tion at this Court before 10:00 a.m. on October 10, 2016. This is NOT s hearing date, but a deadline by which you muat file a written appNrance ing. If you fall to file s timely m#Zen appear- ance and objectbn followed by an Affidavi( of ObiecUone wimin thirty (30) cUys of the return date, action my be taken without furkr no~ to you. W'lbleas, HON. EDWARD F. DONNELLY, JR., Rrat Justice of this Court. Date: August 24, 2016 Tam E. DeCdstofaro, Register of Probate Run date: 9/9/16 ,~ - S ~.~.---- -: . " ~'..S~i.::~, the Post-Gazette, call 617-227-8929. Preparation: Dice the pancetta or guanciale and the onion. In a saucepan, combine the onion, the pancetta or guanciale, some ground black pepper and the olive oil and cook until golden. Add the splash of white wine and let evaporate. Add the pureed peeled tomatoes, season with salt and (optional) red pepper flakes. Cook covered over medium-low heat for about 30 minutes. Bring a pot of salty water to a boil and cook the pasta. When the pasta is =al dente," drain it and transfer it to a serving bowl. Evenly coat it with the sauce and stir in the grated cheese. Buon appetito! Spaghetti aU'Amatriciana (Serve 4) 500 grammi di spaghetti 4 cucchiai di olio extra vergine 4 fette di pancetta o guanciale di oliva 1 cipolla gialla piccola Vino bianco secco Pepe nero Peperoncino rosso (facoltativo) 1 lattina grande di pomodori Pecorino grattugiato (alternativa:Parmigiano pelati Reggiano) Preparazione: Taglia a dadini la pancetta o guanciale e la ci- polla. In un tegame combina la cipolla, la pancetta o guanciale, del pepe nero, l'olio di oliva e fai dorare. Aggiungi del vino bianco e fai evaporare. Aggiungl i pomodori pelati passati e aggiusta di sale e peperoncino (facoltativo). Cuoci a fiamma medio-bassa per circa 30 minuti. In una pentola fai bollire deU'acqua salata e versaci .la pasta. Scola la pasta quando e' =al dente" e trasferiscila in un piatto da portata. Condisci la pasta con il sugo e cospargl con del formaggio grattuglato. Buon appetito! If you would like to cook with me go to Alessandra Sambiase is an elementary and middle school Italian language teacher in the Catholic school system. She is also a oooking 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 foocL C EMETE RY C RE MATO RY 500 Canterbury. Street Tile Boston, MA 02131 617.524.1036 www.stmichaelcemeter .com Respectful Serving the Italian Community for Over 100 Years!