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Mille
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Fieri
Boston's 9th Annual Pasquetta Scholarship Gala A Success
By: Doreen Giammarco
The
Fieri Boston Scholarship award is an award that is open to
high school seniors of Italian descent. The application process
is a very rigorous one. Each application must include an official
high school transcript, 2 letters of recommendation, extracurricular
activities, a long essay and 2 short essays. Applicants must
demonstrate a serious intent in the Italian language and culture,
academic achievement and merit and involvement in community,
academic and/or social activities. The applications are presented
to the Fieri Boston scholarship committee who carefully reads
over each application and votes for the best candidate(s).
The 2004-2005 Scholarship committee members are Angela Cassano,
Maria DiStefano, Sal DiStefano, Ralph D’Angelo, Gary
Heald, David Spada and Doreen Giammarco. This year’s
scholarship winners are Christina Patti and Anthony Bova,
Jr.
Christina
Patti is a resident of Revere, MA and a recent graduate of
Revere High School. She is a young woman who demonstrates
a strong sense of diligence, maturity, intelligence and connection
to her Italian heritage. Among her many awards and accomplishments
are National Honor Society, Perfect Attendance Award, Excellence
in Italian and Excellence in Social Studies. Christina has
participated in many school sports and volunteered for various
community activities. She was a writer for the school newspaper
and member of Student Government. She also studied and excelled
in Italian at Revere High School. In her essay Christina expressed
how proud she is of her Italian heritage and how it has deeply
influenced her life. She wrote, “I want to keep the Italian
language and culture continuing with each generation.”
Christina plans to attend Northeastern University in the fall
where she intends to major in Criminal Justice. She would
also like to study abroad in Italy for a semester to further
strengthen her connection with her Italian culture.
Anthony
Bova, Jr. is a resident of Middleton, MA and a recent graduate
of Masconomet Regional High School. He is a young man who
demonstrates motivation, perseverance, intelligence and a
strong sense and appreciation of his Italian culture. Among
his many awards and accomplishments are Senior National Honor
Society, Student Council Senior President, the John and Abigail
Adams Scholarship for outstanding MCAS scores and grade point
average and various academic achievement awards for math,
science and Spanish. He volunteered at the Massachusetts State
House and Boston City Hall during his summer vacations to
gain political experience. Anthony also worked at his family’s
bakery where he learned the value of hard work and persistence.
In his essay Anthony expressed how the Italian culture has
profoundly influenced his life. He wrote, “The Italian
mentality of work and respect is like no other ... I feel
the values I have learned have shaped my personality and sense
of self”. Anthony plans to attend Boston College in the
fall where he intends to major in Political Science and minor
in psychology or astronomy. He also plans to participate in
sports such as tennis, skiing and diving while at Boston College.
The
scholarship recipients were honored at Fieri Boston’s
9th Annual Pasquetta Scholarship Banquet on April 2, 2005
at the East Boston Hilton. On behalf of the Fieri Boston Scholarship
committee I would like to wish Christina and Anthony the best
of luck in their future plans. They truly personify the essence
of Fieri in their appreciation for and genuine interest in
promoting the Italian culture in today’s society. Auguri
e Buona Fortuna!!!
Please
visit the website to view more pictures from Fieri Boston's
9th Annual Pasquetta.
Fieri
International 20th Anniversary Convention
Fieri International 20th Anniversary Convention in New
York City
By: David Spada
It's
amazing how well the city of New York has treated us Bostonians
over this past year. Not only were we treated to the collapse
of the Yankees to the eventual World Champion Boston Red Sox
but also we were treated to an incredible 20th Anniversary
Celebration of Fieri.
Convention
day 1 was an eventful day to say the least, especially for
those in the Fieri-Boston contingency who traveled in the
van.
After
a 4.5 hour long van ride down, where we were treated to the
sounds of greats such as Jimmy Buffet, Eros Ramazzotti, and
Vanilla Ice, we arrived in NYC just in time to get side-swiped
by a Pepsi Truck. We were expecting P.Diddy to step out and
help us, however, we were not so lucky in that regard. Luckily
nobody was hurt in the incident, however, we literally started
our NYC experience off with a BANG!
That
night we attended a fantastic reception at the Italian Consulate.
This was a great primer for all of us to meet new friends
and re-connect with old ones.
At
the reception we had the honor of meeting the founders of
Fieri John Calvelli and Gina Biancardi Rammarone. It was great
to hear them recount the "old" days of Fieri and
to see them so proud of where we are today.
The
morning and afternoon of convention day 2 was occupied by
meetings and workshops. At the morning meeting a new Fieri
International Board was elected. We will be represented by
President Paul Raschilla of New York, our own Sal Di Stefano
as Vice President, Treasurer Lou Storino from Chicago, and
Secretary Lisa Pastore of Chicago. Also, our own Bob Yantosca
was elected as the New England Regional VP of Fieri International.
We
were welcomed on night 2 of convention at the estate of Gina
Biancardi Rammarone. Gina and her husband put together a memorable
evening of food, drinks, and dancing for all who attended.
The
2005 Fieri International Convention was a great opportunity
to get in touch with what this organization is all about.
We are promoting our culture and at the same time making life
long friends.
I
encourage all of you to make the effort to attend the next
convention!
Mangia:
Recipes Courtesy of All Things Sicilian
Codfish,
Sicilian-style
Cook
pasta until al dente in lots of boiling salted water. While
the pasta cooks, sauté the sausages, sliced into pieces,
in a little olive oil until browned. Add onions and any additional
veggies and cook until softened. Add sauce. When pasta is
done, drain quickly and toss with the pasta. Serve with grated
cheese if desired.
- 2
pounds fresh codfish, cut in 3 inch pieces and dredged in
flour
- 4
to 6 tablespoons Sicilian Extra Virgin Olive
Oil
- 1
medium onion, chopped
- 2
stalks celery, chopped
- 2
large potatoes, thinly sliced
- 1
pound zucchini, thinly sliced
- 1/2
cup pitted and chopped Mediterraneo Cracked Sicilian Olives
in Sea Salt
- 1/4
cup Mediterraneo Pantelleria Capers in Sea Salt
- 1
16 ounce can Chopped Tomatoes
Freshly Ground Pepper and Sea Salt to taste
Soak
capers in three changes of water for a total soaking time
of at least 20 minutes; drain well.
Heat a sauté pan over medium heat and add 3 tablespoons
olive oil to pan; when olive oil is hot but not smoking, brown
fish lightly. Set aside. In large sauté pan or wok,
cook onion and celery in 2-3 tablespoons hot olive oil until
onions are translucent. Add sliced vegetables (except zucchini),
capers and seasoning. Simmer fover medium-low heat for 20
minutes, stirring occasionally.
Add zucchini and browned cod and simmer 13-15 minutes longer.
Serve with a crusty bread. Optional: omit potatoes and serve
with buttered cooked rice.
Asparagus
and Anchovy Sauce
- 1
pound pencil-thin asparagus
- Sea
Salt and freshly ground Pepper to taste
- 3
Tablespoons Sicilian Extra Virgin Olive Oil
- 3
garlic cloves, finely chopped
- 6
oil-packed anchovies, drained of oil or 6 salt- packed anchovies,
rinsed well to remove salt
- 1
Lemon, sliced into wedges
Gather
the asparagus in a bunch and tie with a string. Cut across
the base of the stalks to remove tough portion. Blanch the
asparagus in salted boiling water for 2 minutes and drain.
Let cool, then chop the asparagus into one-inch length pieces.
Sauté asparagus, olive oil & garlic for 2-3 minutes
over low heat. Add anchovies, stirring until they dissolve.
Toss with pasta of your choice. Serve with lemon wedges and
a crusty bread.
Ensalata
Mista with Two Classic Vinaigrettes
- 8-12
cups salad greens, a mix of baby and full- grown greens
- 1
large tomato, diced
- 1
cucumber, diced
- 1
carrot, shredded or ribboned
- 1
green pepper, sliced into rings
- Other
salad ingredients as desired
Tip:
Serve “wet” or highly perishable salad ingredients
such as hard-cooked eggs, tomatoes and cucumbers in separate
bowls, salad-bar style to avoid soggy leftovers. This also
cuts down on waste, as diners choose only the veggies and
toppings they like rather than just pushing costly ingredients
to the side of the plate.
Dressing
- 1/4
cup Balsamic, White Wine, Raspberry, Sherry, Champagne or
Red Wine vinegar, flavored or not
- 2
teaspoons Dijon mustard
- 1
small minced shallot
- Sea
Salt and freshly ground Pepper to taste
- 3/4
cup Extra Virgin Olive Oil
- Fresh
herbs of your choice: parsley, rosemary, basil, thyme, tarragon,
dill
Whisk
together vinegar, mustard, salt and pepper. Begin adding oil
a few drops at a time, whisking so that it is thickened slightly.
Continue adding oil and whisking ingredients until the oil
in incorporated. If the vinaigrette is not thick enough for
your taste, add Dijon mustard, ½ teaspoon at a time
until it is.
Limoncello
Almond Baci ("Kiss") Cake
- 1
package Yellow Cake mix (recommended: Duncan Hines or Betty
Crocker)
- 1/3
cup Sicilian Extra Virgin Olive Oil
- 2/3
cup water
- 2/3
cup Limoncello Liquor- Any type
- 2
heaping Tablespoons Almond Nut
Cream
- 2
Tablespoons Lemon Marmalade
- 2
eggs
Combine
the above ingredients in mixer and blend three minutes at
medium speed. Grease and flour a Bundt pan and pour in mixture,
tapping pan lightly to remove air bubbles.
Bake in 350 degree F oven for 45 minutes, or until cake is
done. Cool 15 minutes, and remove from pan. Cool completely
on wire rack.
Frosting:
- Four
heaping tablespoons Almond Nut Cream
- 2
tbsp. milk or cream
- 1/2
cup powdered sugar
- 2
tablespoons Limoncello
Combine;
blend until smooth. Add additional sugar or milk if needed
until frosting reaches desired consistency (more glaze than
buttercream). Drizzle over cooled cake and top with crushed
toasted almonds.
Editors
Note:
On
behalf of Fieri Boston we thank All Things Sicilian for their
support!
www.allthingssicilian.com
Regional
VP Report
FIERI
New England Regional Report
by Bob Yantosca
Dear
FIERI Boston members,
Ciao
a tutti! I would like to introduce myself to you as FIERI
New England Regional Vice President. I will be taking over
for Rina Crugnale, who has served in this capacity for the
last 4 years. I would like to personally thank Rina for all
of the dedication and hard work that she has brought to both
FIERI Boston and FIERI International. Auguri e buon lavoro!
Let
me take this opportunity to present you with my goals as New
England Regional Vice President:
(1)
I will work to increase FIERI's presence in the Providence
metro area. Rhode Island has a huge Italian-American population,
and Providence’s Federal Hill neighborhood is one of
the last remaining historic “Little Italy” neighborhoods
left in America today. I will work closely with FIERI Boston
and the other Boston-area Italian organizations to explore
ways in which we can co-sponsor events in Providence. In doing
so, I hope to be able to recruit new FIERI members from Providence,
with the ultimate goal of starting a self-sustaining FIERI
chapter there.
(2)
As you may already know, there is a FIERI Connecticut chapter
in formation, based in the New Haven area. To date, this chapter
has gone through the usual “growing pains” that
many fledgling FIERI chapters have experienced, namely problems
with member recruitment and event planning. I will work with
the Connecticut leadership to ensure that they get the proper
assistance that they need to become a fully functioning FIERI
chapter.
(3)
Boston is one of the strongest chapters in FIERI International,
and I intend to help keep it that way. One new initiative
that I will help implement is an alumni outreach program.
I will work with the newly appointed FIERI Boston Alumni Committee
in engaging the alumni of FIERI Boston. We will invite FIERI
Boston alumni to attend upcoming events, such as our planned
Wine Tasting for October Italian Heritage Month and Pasquetta
2006. The alumni of FIERI Boston are a great resource; these
are the people who can provide networking contacts or serve
as mentors to some of our members. (A similar alumni-outreach
initiative will be adopted in the New York area FIERI chapters
this fall.)
(4)
I will keep my chapters well informed. I plan to write a quarterly
column in Adesso! The FIERI Boston Newsletter so that you
will be informed of what is happening in the other FIERI chapters
nationwide. I will also provide a monthly “Regional VP
Report” at each FIERI Boston meeting. However, communication
is also a two-way street. It is my job to represent the FIERI
Boston chapter to the FIERI International Executive Board.
Please do not hesitate to contact me if you have any concerns,
questions, positive comments, or suggestions for improvement.
With
your support we can take FIERI to new heights!
Mille
Grazie,
Bob
Yantosca
New England Regional Vice President
FIERI International
Tribute
to Mr. Nigro
Our “Fieri Father”
By: Sal & Maria Di Stefano
On
May 15th, 2005 we lost our Father and best friend Gerardo
Nigro. Many of you considered him to be a second father and
enjoyed his guidance, sense of humor, and his famous café
over the years. He opened his house at all times and for our
annual Spaghettata to help Fieri raise money for scholarships,
to help a blind man (Police Officer Maurizio) get an operation,
and for Fieri items such as bocce balls, a tent, grill, etc.
Not only were members treated to great food and hospitality,
but also he served as a tutor for Italian card games such
as Briscola, Scopa, and Tre Sette. He could also be seen with
Mrs. Nigro selling raffle tickets at Pasquetta. At Pasquetta
this past April, both of them were honored as “Honorary
Members of the Year.” He loved Fieri, and its members.
He loved what it stood for and was happy to help provide opportunities
he never had growing up. Most importantly he was interested
in the lives of many of you. We were lucky to have such a
great benefactor as him.
Our
family thanks all of you for your support, prayers, cards,
flowers and donations to the Gerardo Nigro Scholarship Memorial
Fund.
Cooking
With Pino
Cooking With Pino
By Doreen Giammarco
Look
out Emeril and Bobby Flay. Hats off to our own beloved and
popular chef, Pino Irano, chef / owner of Piccolo Nido Restaurant
in the North End. On Saturday June 4th Pino delightfully hosted
a cooking demonstration for a group of Fieri Boston members
featuring three of his culinary creations in the kitchen of
his very own restaurant. It was hot outside and in the kitchen
that day. Pino was “on fire”. He started out his
demonstration with a champagne toast and a classic “Pino
joke”. His cooking demonstration was entertaining, educational
and presented in true Pino fashion.
Pino
demonstrated his true culinary talent while preparing three
of his most delectable dishes for us such as a roasted pepper
appetizer, spaghetti amatriciana and veal valdestana. He proudly
pranced about the kitchen explaining the steps for cooking
each dish using only the freshest and finest of ingredients.
He even shared some of his cooking secrets with the group.
Following
the demonstration was a tasting of each of Pino’s delicious
creations. When all was said, done and eaten, Chef Pino challenged
the group to cook each of the dishes he had just demonstrated.
Two teams of men versus women participated in a cooking competition.
The teams were Rina Crugnale, Laura D’Angelo, Pam Marascia
and Doreen Giammarco versus Ralph D’ Angelo, Bob Yantosca,
Sal Onorato, Jim Leccese and Sam Brusco. Both teams did a
very good job under Pino’s supervision. However, the
women were slightly more graceful and organized in their presentation.
If
you would like to know more about Pino’s culinary creations
please try these and other dishes at Piccolo Nido Restaurant.
You will not be disappointed with any entree on the menu.
Many thanks to Pino for being a gracious and entertaining
host and a tremendous supporter of Fieri Boston!! Mille Grazie!!
Please
visit our website to view pictures from "Cooking With
Pino"
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Adesso! The FIERI Boston Newsletter
