DOCSLIB.ORG

Holiday Catalog

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Holiday Catalog Lettieri & Co. importer of fine food & wine Holiday Catalog 2021 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of 12078 LINEA 12079 Royal 12080 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 12082 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] New! Il Gran Panettone From 500g to 1000g, we’ve got your mi to panettone covered. Share it at a party ni nocciola or keep it for yourself, we won’t tell. 12004 12003 12002 Item Description Pack Size 12002 GRAN PANETTONE 1KG 16/1000G 12003 GRAN PANETTONE 750G 16/750G 12004 GRAN PANETTONE 500G 20/500G 12084 MINI NOCCIOLATO 24/100G 4 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Pandoro Item # Description Pack Size 12008 GRAN PANDORO 12/750G m i n i 12066 MINI PANDORO 40/80G 12085 PISTACHIO PANDORO 12/750G New! 5 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] MINI FESTIVE 12200 Panettone Perfect for gifts or to add a little festive flavor to your tree. Presented in an attractive display box. • 4 different color boxes • Festive gold foil detail • Holiday display box Item # Description Pack Size 12200 BRERA MILANO MINI PANETTONE 12/100G 6 flown in from FLORENCE Authentic Italian cakes and cookies flown in directly from Florence, Italy for the freshest product possible. Founded in 1960, Leonardo is an artisanal bakery located in the charming neighborhood of Sant’Ambrogio, Florence. All Leonardo Bakery products are hand-made, using only natural mother yeast and Italian raw materials of the highest quality 7 PRE-ORDER ONLY! LIMITED QUANTITIES Cantucci & Brutti Buoni Item # Description Pack Size 02901 ALMOND CANTUCCI 6/250G 02902 CHESTNUT/HAZELNUT CANTUCCI 6/250G 02903 CHOCO-ORANGE CANTUCCI 6/250G 02904 PISTACHIO BRUTTI 6/250G A truly artisinal experience! These freshly baked products are flown in directly from Leonardo in Florence, Italy. All products are made by hand in small batches by expert bakers. 02902 02901 Almond & Pinenut Cantucci Hazelnut w/ Chestnut Flour Cantucci 02904 02903 Dark Chocolate & Orange Pistachio & Almond Cantucci Brutti Buoni 8 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] 18153 THE ULTIMATE ADVENT CALENDAR 18151 The best Italian Chocolate Venchi’s beautiful and complex chocolate line is the star of the show this year and a perfectly unique addition to your holiday sweets selection. Item # Description Pack Size 18153 PRESTIGE ADVENT CALENDAR 1/266G 18151 CHOCOLATE TIN ORNAMENTS 12/48G New!18148 18148 WINTER GIFT BOX 10/200G 18154 RED WINTER LUGGAGE 8/60G 18155 WINTER TIN TREE 8/90G New! 18155 18154 9 New! 8 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] 18205 18204 New! 18208 18203 18202 18209 New! 18210 New! Festive Italian Chocolate for the Holidays! Item # Description Pack Size 18202 GIANDUIOTTI AND CREMINI “POIS” BOX 8/207G 18203 BOERI ROUGE CASE 8/242G 18208 BLUEMOON GIFT BOX 8/242G 18204 BOULE D’OR MILK 12/154G 18205 BOULE D’OR DARK 12/154G 18209 MILK & DARK BOULE D’OR HANDBAG 8/173G 18210 BOERO BOX CHERRY & KIRSCH 8/280G 10 Amarene Cherries 02530 The Taste of Nature Made in Italy with 100% Italian fruit, Agrimontana takes pride in their commitment to producing high quality products with no preservatives. 02532 Item # Description Pack Size 02528 AGRIMONTANA MARRON CREAM 12/350G 02529 AGRIMONTANA MARRONS IN HINGE JAR 6/680G 02530 AGRIMONTANA VERE AMARENE IN HINGE JAR 6/680G 02531 AGRIMONTANA APRICOTS IN HINGE JAR 6/680G 02532 AGRIMONTANA MINI JAMS VARIETY PACK 72/42G (Apricot, Blueberry, Cherry, & Strawberry) Marrons 02528 Apricots 02531 02529 11 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] HOT HONEY The highest quality honey goes into all of Adi’s products. Wonderful served alongside a cheese plate with a glass of wine. 38257 38253 38254 38255 Item # Description Pack Size 38250 ADI ALMONDS & ACACIA HONEY 12/170G 38251 ADI HAZELNUT & ACACIA HONEY 12/170G 38252 ADI WALNUTS & ACACIA HONEY 12/180G 38253 ADI ACACIA HONEY 12/250G 38255 ADI CHESTNUT HONEY 12/250G 38254 ADI ORANGE HONEY 12/250G 38257 ADI HOT HONEY 12/170G 38251 38252 38250 Item # Description Pack Size 37001 LINGONBERRY COMPOTE 6/600G 39105 LINGONBERRY JAM 6/454G 17001 BLACK CURRANT SYRUP 6/500ML 17002 SOUR CHERRY SYRUP 6/500ML 17003 RASPBERRY SYRUP 6/500ML 17006 ELDERFLOWER SYRUP 6/500ML 17016 LINGONBERRY SYRUP 6/500ML 17014 POMGRANATE SYRUP 6/500ML 37001 39105 39117 SICILIAN LEMON SYRUP 6/500ML 17016 17006 39117 17002 17003 17014 17001 the perfect KIR ROYALE New! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] For your Holiday cooking needs... 30151 Item # Description Pack Size 30151 GOLFERA COTECHINO 8/500G 83550 ORGANIC OREGANO 12/25G 83551 ORGANIC BAY LEAVES 12/25G 83552 ORGANIC ROSEMARY 12/25G 83553 ORGANIC HOT PEPPERS 12/25G Cotechino is a traditional large pork sausage which is boiled and typically served alongside mashed potatoes and lentils (for good luck in the new year) during the holidays. Specialty Spices straight from Sicily Grown in the mountains of Sicily, these herbs are cultivated in a very specific environment. Their strong and unique flavor embody the essence of Sicily! 13 83551 83550 83552 83553 Filled Cannoli make it a Holiday MONTEROSA CHOCOLATE TIRAMISU GLASS TORTA NOCCIOLA CAKE TEMPTATION CAKE CUP LIMONCELLO FLUTE MILLEFOGLIE BLANCA CAKE LEMON RIPIENO (NAPOLEON) Please see our catalog for our entire selection of Bindi products. 14 WhitePicked by Stelvio Truffles Stelvio is a trusted friend and has been hunting truffles for over 35 years. The truffles sold by Lettieri & Co. are hand picked by Stelvio himself from the region of Alba, Italy. There is nothing in the world that compares to the pungent aroma of the prestigious White Truffles from Alba. PRE-ORDERS ONLY Available: October - December Please contact your sales rep for pricing and availability Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] These truffles are 47017 preserved with 47018 just the natural ingredients of water and salt. They’re beautiful and 47011 47012 tasteful, and make a very special gift. Item # Description Pack Size 47011 URBANI WHOLE SUMMER TRUFFLES IN JAR 12/10G 47012 URBANI TRUFFLE CARPACCIO 12/25G 47042 URBANI PESTO AND TRUFFLE SAUCE 6/180G 47043 URBANI WHITE TRUFFLE AND PORCINI 6/180G 47044 URBANI ARTICHOKES AND TRUFFLE 6/180G 47045 URBANI BLACK TRUFFLE AND MUSHROOMS 6/180G 47017 URBANI BLACK TRUFFLE OLIVE OIL 12/55ML 47018 URBANI WHITE TRUFFLE OLIVE OIL 12/55ML All over the world, the word for truffles is Urbani. They have deep and longstanding relationships with the best truffle hunters in Italy and France, which ensure the product they receive is fresh, high-quality and authentic. 47043 47044 47042 47045 16 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] 64009 64025 82011 Item # Description Pack Size 49008 TRUFFLE OIL - WHITE 6/100ML 64005 TRUFFLE PERLAGE 50G 6/50G 64006 TRUFFLE PERLAGE 340G 2/340G 64009 TRUFFLE CREAM/PARM REGGIANO 6/190G 64022 TRUFFLE SLICER - METAL 1/EA 64023 TRUFFLE SLICER - WOOD 1/EA 64025 MED SALSA W/ TRUFFLE TAPANADE 6/180G 82010 CAVIAROLI WHITE TRUFFLE OIL 4/7.05OZ 82011 “BOUQUET” TRUFFLE BUTTER 12/2.64OZ 64121 TAGLIOLINI TRUFFLE PASTA 12/250G 86153 TRUFFLE, PORCINI & ASIAGO RAVIOLI 6/8.8OZ 64006 NOW SHELF 64005 64023 STABLE! 64002 17 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] OLIO NOVELLO WHAT IS NOVELLO? Novello, Italian for “new”, is the name given to early harvest extra virgin olive oil that is freshly pressed from green olives and is a celebration of the beginning of the olive harvest season. Intensely Fresh Novello is totally unfiltered with intensely fresh, fruity aromas predominant of green olives, fresh cut grass and herbs. Its flavor is robust and spicy with a pleasant, slightly bitter finish. For the True Olive Oil Lover There is no better way to enjoy a Novello oil than simply with a piece of warm, crusty bread. Its flavor is so fresh, and so unique. Freshly pressed Strong aroma of from green olives. freshly cut grass Totally unfiltered and green herbs with intensely with a fresh, fruity fresh, fruity aromas, & intense taste with fresh cut and a pleasantly grass and herbs. bitter aftertaste FIRST CRUSH FIRST ITALIAN NOVELLO ITALIAN Item # Description Pack Size 32139 BARBERA NOVELLO 2020 12/500ML 33113 ILIADA FIRST CRUSH 2020 6/500ML 18 GIUSEPPE GIUSTI The 100100100 Year Reserve from Giusti is an extraordinarily unique product, personally extracted by the members of the Giusti family and only on special request.
Load more

Recommended publications
  • Menu Mo Gelato A3 Verticale Luglio 21.Indd
    Pastries Cannoli regular shell 5.00 Cannoli small shell 3.50 È NON SOLO..... Cannoli chocolate shell 4.00 Cannoli toppings chocolate chips, pistachio or hazelnut 0.50 Cannoli 4 pack regular shells 19.00 Gelato Cannoli 4 pack small shells 13.00 Classic Sizes Cannoli 4 pack chocolate shells 15.00 Cup small 1 fl avor 4.75 Homemade Tiramisù 6.00 Cup medium up to 2 fl avors 6.75 Bombolone alla Nutella 4.50 Cup large up to 2 fl avors 7.75 Bombolone con Ricotta 4.50 Sugar cone 1 fl avor 4.50 Homemade Cheesecake 6.00 Truffl e Brownie 3.80 Waffl e cone 1 fl avor 6.75 Raspberry Linzer Bar 4.50 Waffl e cone up to 2 fl avors 7.75 Caramel Pecan Bar 4.50 Hand packed gelato to go 8.00 Chocolate Souffl é 6.00 Salted Caramel Chocolate Souffl é 6.00 Toppings Add scoop of gelato 1.00 Whipped Cream Chocolate Chips Waffl e 2.80 Chocolate Sauce Pistachio Bacio di Dama 5 cookies for 3.00 Caramel Sauce Hazelnut Chocolate Bacio di Dama 5 cookies for 3.00 Cherry Sauce M & Ms S-Cookies 5 cookies for 3.00 Rainbow Sprinkles Mini Peanut Butter Cups Strawberry Cookies 5 cookies for 4.00 Chocolate Sprinkles Cantucci (Italian biscotti) 5 cookies for 2.00 Flavors Limone Vaniglia Fresh Lemon Vanilla Hot Drinks Espresso 2.50 Fragola Bacio Fresh Strawberry Chocolate Hazelnut Double Espresso 3.50 Macchiato 3.50 Frutta della Passione Monella Fresh Passion Fruit Dark Cherry with Cappuccino 3.50 Almond and Hazelnut Frutti di Bosco Drip Coffee 2.50 Mixed Berry Mandorla Latte 3.50 Toasted Almond Mango Latte Macchiato 3.50 Fresh Mango Nocciola Hot Chocolate 4.50 Hazelnut Nerone Mocha 4.75
    [Show full text]
  • Cakes Jumbo Cupcakes Cheesecakes Pies Pastries
    CAKES PIES Prices as ring 2016 Small (6-8 servings) 21.95 Small Cake 10-12 servings Large (16-20 servings) 37.95 Large Cake 16-20 servings *Half Sheet Cake 50-60 servings* $75-80 Coconut Cream Add Edible Image to Any Cake - $10 Chocolate Banana Cream Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 Blueberry Crumb Pie (small only) 18.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 CHEESECAKES Flourless chocolate cake layers, kettle cooked fudge, Belgian sprinkles Small (10-12 servings) 38.95 Million Dollar Cake - sm 39.95 lg 59.95 Large (16-20 servings) 58.95 Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake Raspberry White Chocolate Cheesecake German Chocolate Cake - sm 39.95 lg 59.95 Chocolate Cheesecake Classic cake & filling wrapped in kettle cooked fudge & pecans Turtle Cheesecake *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 Variety Cheesecake White & devils food cake layers, oreo® cookie mousse *Keylime Cheesecake* *Carrot Cake - sm 39.95 lg 59.95 *Butterfinger Cheesecake* Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cheesecake* *Red
    [Show full text]
  • Taste of Melrose Park… More Food Booths Than the Taste of Chicago
    The Most Family Affordable 33rd Food Festival in Illinois Annual TasteTaste OfOf MelroseMelrose ParkPark AUGUST 29TH 5PM-11PM AUGUST 30TH NOON-11PM AUGUST 31ST NOON-10PM Melrose Park Village Complex Near the NW Corner of 25th Ave. and Lake St. ADMISSION PARKING TROLLEY SERVICE ENTERTAINMENT FOR ALL AGES ON 4 STAGES SALUTE TO AMERICA FIREWORKS, 10:00PM, SUNDAY Affordable OVER 40 ARTS & CRAFTS BOOTHS Carnival For Children 10 GOVERNMENT & BUSINESS INFORMATION BOOTHS & Under All Food Items Cost $3 or Less!!! Mayor Ron Serpico Welcomes You to the 33rd Annual Taste of Melrose Park… More Food Booths Than The Taste Of Chicago There Is Continuous Free Entertainment On Our 4 Stages What is unique about The Taste of Melrose Park is that most of the food vendors are residents who spend days preparing their gourmet specialties… we even have nuns from a local convent running a food booth. The following are just some of the food items that are offered to Taste of Melrose Park patrons. Appetizers and Main Frankie G’s Chicken Parmesan Petruzzi’s Meatball Sandwich Nutella Crepes Course Dishes: Sandwich Putts Raw Clams Riccio’s Frozen Bananas Andrew’s Pork Chop Sandwich Gia & Nat’s Gnocchi’s Rich’s Corn on the Cob Ron’s Famous Fried Dough Armand’s Antipasto Salad Honey Hot Boneless Chicken Bites Richie’s Curly Fries w/Cheese Silvio & Carmella’s Homemade Athenian Food “Gyros” Iannelli’s Panzerotti Scardino’s Italian Sausage Crustels Betty & Doca’s Mostaciolli Italian Stuffed Mushrooms Scatchell’s Stuffed Melrose Peppers Sisters of St. Charles Sfingi w/Tomato & Basil Sauce J.K.
    [Show full text]
  • Boston Guide
    PLUS: THE ULTIMATE ITALIAN ART OF CREATING A – JEWELS TO COIN SP © 2005 BY ROBER APPASSIONATA COLLECTION MEDIA SPONSOR © Estate of Jacques Lowe-Woodfin Camp CONTENTS departments 14 calendar 12 15 15 12 15 currently in boston • Chefs in Shorts/page 15 • The art of the Beatles at the Prudential Center/page 18 • Kick-off for Boston 375th anniversary celebration/page 22 • Summer Revels at the 44 78 Children’s Museum/page 24 • Take Me Out at the Calderwood Theatre Pavilion/page 26 FEATURES 28 cover story shopping LET FREEDOM • Temper Chocolates/page 28 36 8 RING maps of cambridge, Boston celebrates Independence Day with Harborfest events boston & the region and the Boston Pops on the Esplanade 44 museums • Memories of World War II at the 8 THINGS TO LOVE National Heritage Museum/page 44 48 12 ABOUT SUMMER sightseeing From rooftop swimming to lobster rolls, Panorama picks the • Franklin Park Zoo events/page 48 best ways to beat the summer heat • The Boston Harbor Islands open for the season/page 50 58 freedom trail Follow the red-brick path ON THE COVER: through 16 historic sights With the Back Bay skyline as a backdrop, the world-famous Boston 60 Pops perform patriotic favorites at restaurant guide the Hatch Shell on the Esplanade • Sorriso/page 60 every Fourth of July. • High 5s: Strawberries/page 61 Photo: Stu Rosner/courtesy of the 78 Boston Symphony Orchestra boston confidential • Kenmore Square’s Citgo sign 4 PANORAMA JUNE 20–JULY 3, 2005 5 June 20–July 3, 2005 PANORAMA, Volume 55, Number 3 Jerome Rosenfeld Chairman Tim Montgomery President/Publisher Christine Celli Editor Scott Roberto Art/Production Director Josh B.
    [Show full text]
  • Regione Abruzzo
    20-6-2014 Supplemento ordinario n. 48 alla GAZZETTA UFFICIALE Serie generale - n. 141 A LLEGATO REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella
    [Show full text]
  • A Sweet Month
    AA SweetSweet MonthMonth at FEBRUARY 2021 La Bon Monday Tuesday Wednesday Thursday Friday Saturday Sunday 5 6 7 CUPCAKE of THE MONTH SUPER BOWL Featured Items • Raspberry Kiss! Football Éclairs Football Cake A chocolate cupcake with chocolate Pepperoni Bread raspberry ganache lling, raspberry buttercream icing, and topped with a Chocolate Hershey’s Kiss. 12 13 14 PRODUCT of THE MONTH Chocolate Lover’s Muffin This weekend we are featuring VALENTINE’S Valentine’s Day items as well as DAY A rich chocolate muffin Pick up something with chocolate chips and a chocolate King Cakes and Paczki SWEET for your streusel crumb top Sweetheart! Mardi Gras Ash 15 16 17 Wednesday 19 20 21 FEATURING Fat Tuesday FEATURING Try LaBon KING CAKES Catering! Raspberry Crumb Cake $5 & PACZKI HOT CROSS BUNS Moist vanilla cake topped with a layer of raspberry preserves Breakfast, and buttery streusel crumbs Chocolate Cannoli Paczki Lunch & Dessert Platters 26 27 28 Jr. Midnight Fudge Cake $9.50 Call or Email Chocolate cake filled with fudge, Today and [email protected] iced with chocolate buttercream Every Sunday and covered in chocolate ganache through Easter See back for menu BREAD of THE MONTH Available Exclusively in NJ through Every Fri-Sun La Bon Our rich buttery brioche THE FAMOUS Paul’s Pastry Shop dough swirled with chocolate Mardi Gras King Cake 4 Locations to Serve You:Chocolate Swirl La Bon of Edison Edison.........................(732)287-1313Brioche Open 6am-8pm Mon-Sat, So. Plainfield...............(908)753-1818 6am-7pm Sun Woodbridge................(732)636-0121 Somerset....................(732)564-1313 Open 7 days Most Major Credit Cards Accepted Visit our Virtual Bakery at www.labon.com.
    [Show full text]
  • Italian-American Christmas from One Generation to the Next Published on Iitaly.Org (
    Italian-American Christmas from One Generation to the Next Published on iItaly.org (http://www.iitaly.org) Italian-American Christmas from One Generation to the Next K. P., S. J, (December 11, 2018) Family recipes, play a huge part on the holidays; here are some of the mouthwatering classics. As Italy boasts 20 different regions, all home to countless provinces and smaller cities and villages, Christmas customs differ from north to south, beginning with when to open presents and ranging to what/how dishes are served. When all of these unique traditions make their way over the Atlantic, even more variations come into play. While it’s no doubt that Christmas is a major holiday in Italy, many celebrate on different days. Some start early on December 13, the Feast Day of Saint Lucy, when Santa Lucia brings gifts for the children. Others have grand affairs on Christmas Eve and simply rest on Christmas Day. However, many wait until January 6 for the Feast of the Epiphany, more commonly known as La Befana. Though some Italian-Americans have adapted certain aspects of these Christmas customs, generally here in the US we celebrate on the 24th in preparation for a larger festivity on the 25th. But one guarantee is that Italians and Italian-Americans alike celebrate with family and enjoy an abundance of food. We broke down some of our favorite Christmas culinary traditions so you can enjoy your festivities the Italian-American way. Page 1 of 3 Italian-American Christmas from One Generation to the Next Published on iItaly.org (http://www.iitaly.org) The Feast of the Seven Fishes A staple in Italian-American homes is the Feast of the Seven Fishes [2] on Christmas Eve.
    [Show full text]
  • Northeast Product Catalog
    PRODUCT CATALOG NORTHEAST chefswarehouse.com BAKING AND PASTRY PIES AND TARTS ..........................11 BEVERAGES, CHEDDAR...................................19 CHARCUTERIE FILLING ........................................4 BAKED/PREPARED BREADS .......11 COFFEE AND TEA CREAM CHEESE .........................19 FATBACK AND LARD ..................26 BREAD CRUMBS .........................11 ETHNIC ........................................19 GLAZE .........................................4 BAR MIXERS ................................15 PANCETTA ...................................26 CRACKERS..................................11 FETA.............................................19 TECHNICAL BAKING ..................4 BITTERS .........................................15 PATE .............................................26 FROZEN/RTB BREAD ...................11 FONTINA .....................................19 DÉCOR ........................................4 COCONUT MILK .........................15 PROSCIUTTO ...............................26 PIZZA SHELLS ...............................11 GOAT CHEESE ............................20 BAKING MIXES ............................4 CORDIAL ....................................15 SALAMI AND CURED MEATS .....26 TORTILLAS/WRAPS......................11 GOUDA.......................................20 SAUCE, PASTE .............................6 JUICE ...........................................15 WAFERS.......................................11 HAVARTI.......................................20 FLAVORING COMPOUNDS .......6
    [Show full text]
  • Texto Completo Libro
    Mª. Pilar Panero García José Luis Alonso Ponga Fernando Joven Álvarez, OSA Coordinadores Antropología y Religión en Latinoamérica IV Palabras a la imprenta Tradición oral y literatura en la religiosidad popular Este volumen reúne parte de las contribuciones científicas presentadas alIV Congreso Latinoamericano de Religiosidad Popular: Palabras a la imprenta. Tradición oral y literatura en la religiosidad popular celebrado en Valladolid del 15 al 17 de noviembre de 2018 Comité organizador Comité cientíco José Luis Alonso Ponga. Dirección Joaquín Díaz. Presidente Universidad de Valladolid Fundación Joaquín Díaz Fernando Joven Álvarez, OSA. Subdirección Tomás Lozano Estudio Teológico Agustiniano de Valladolid Indiana University Mª. Pilar Panero García. Secretaría ejecutiva Salvador Rodríguez Becerra Universidad de Valladolid Universidad de Sevilla Antonio Vaca Fernández, OSA. Secretaría técnica Carmen Morán Rodríguez Estudio Teológico Agustiniano de Valladolid Universidad de Valladolid Héctor Urzáiz Tortajada Agradecimientos a Universidad de Valladolid David Álvarez Cineira, OSA Ángel J. Moreno Prieto Instituto Universitario de Historia Simancas Silvia Gutiérrez Martín Pedro García González Tomás Marcos Martínez, OSA Estudio Teológico Agustiniano de Valladolid Edicola votiva del Natale, Lentini (Catania, Italia). Foto: Giuseppe Giordano Carlos González Ximénez Jesús Álvarez Fernández, OSA Mª. Pilar Panero García Giuseppe Giordano Estudio Teológico Agustiniano de Valladolid José Luis Alonso Ponga Fernando Joven Álvarez, OSA Organizan Coordinadores Antropología y Religión en Latinoamérica IV Colabora Palabras a la imprenta © de este edición: Fundación Joaquín Díaz © de los textos: sus autores Tradición oral y literatura © de las fotografías: sus autores o propietarios Portada: Cofrades del Santo Entierro de Bercianos de Aliste. Fotografía de Carlos González Ximénez en la religiosidad popular Coordinadores: Mª.
    [Show full text]
  • La Ricetta Per Un Natale Ancora Più Buono!
    La Ricetta per un Natale ancora più buono! RICETTE REALIZZATE DA Indice 4 Crostata morbida con Nutella® 15 25 120g 8 MIN MIN PORZIONI PREPARAZIONE COTTURA DIFFICOLTÀ INGREDIENTI PROCEDIMENTO Per preparare la crostata morbida con Nutella® iniziate dalla base: PER LO STAMPO in una ciotola versate il burro morbido a pezzetti e iniziate a lavorare Burro ammorbidito 120 g con le fruste elettriche e lo zucchero. Cercate di rendere il composto Zucchero 115 g chiaro e spumoso. Poi unite le uova una alla volta e lavorate ancora il Farina di mais fioretto 100 g composto. Uova medie 2 Farina 00 75 g Aromatizzate con i semi di mezza bacca di vaniglia. Farina di mandorle 80 g Unite poi la farina di mais fioretto, farina di mandorle e farina 00. Lievito in polvere per dolci 8 g Unite anche il lievito e lavorate ancora con le fruste elettriche. Baccello di vaniglia ½ Una volta che avrete ottenuto un impasto piuttosto denso e omoge- PER LA COPERTURA neo, versatelo in uno stampo furbo da 22 cm di diametro, solo imbur- rato e livellate con la spatolina. Nutella® 120 g Ribes rosso q.b. Infornate in forno statico già caldo a 180° per circa 25 minuti. More q.b. Zucchero a velo q.b. Una volta pronta sfornate la crostata e lasciate intiepidire. Una volta tiepida, sformate la torta capovolgendola su un piatto da portata e lasciate raffreddare completamente. Una volta fredda, inserite Nutella® nella sac-à-poche con bocchetta liscia e create una spirale al centro della crostata. Distribuite su tutta la superficie con una spatola.
    [Show full text]
  • Regione Abruzzo
    REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella abruzzese 40 incanestrato di castel del monte 41 pecorino d’abruzzo 42 pecorino di atri
    [Show full text]
  • Boeka Blog 2011.4½ an Inopportune Guest?
    #2.33.1 ‘A Glimpse of Humour’ 30 August 2011 A Muslim woman prays at the Istiqlal mosque on the first day of Ramadan in Jakarta on August 22, 2009. (ADEK BERRY/AFP/Getty) We have come to the end of the Holy Wrap month of Ramadaan 2011. ~ Rap -~ to talk., conversation. Did you take advantage of this sacred ~ a piece of thin, flat bread that can contain time? Did you reap the benefits? Fill anything eaten as a sandwich. your larder for your soul with the ~ Signaling the end (ie of a week) numerous bounties? Did you jump start your flagging spirit for another year? ~ Under wraps – secret. Or did you leave Ramadaan in the lounge by the TV watching Islam Channel like Boeka Blog 2011.4½ an inopportune guest? I hope you took advantage because you Die boud is ge-marinade. will have to wait (365-28-10) days Die soutvleis is in ge-lê. before Ramadaan comes visiting again. Die tong kook. My labarang taub is ge-stryk. We know for a fact he will come next My labarang koefeya is afge-stof. year but can we guarantee that we will My toon naels is ge-knip, be there to welcome him? My hake is ges-krop. But, it is finish now. Galaas. My hare is ge-trim. Al my hare. Ek is ge-shampoo, ge-was, ge-spray, ge- Here is hoping we will be blessed with blowdry, ge-gel, ge-delice, ge-lip-ice another Ramadaan where we will try even harder. en ge-attar.
    [Show full text]