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LICS Jan 2017 Website Newsletter.Pdf 1 L’OSSERVATORE LANCASTRIANO JANUARY, 2017 Visit us at: www. lancaster-italian-cultural-society.org The Newsletter of the Membership Renewal Inside Lancaster Italian Cultural Society www. lancaster-italian-cultural-society.org Volume 19 Issue 1 January 2017 L’Osservatore Lancastriano this is a reference to A Carnevale Ogni Scherzo Vale the day before Lent starts. Carnevale During Carnevale every joke counts. takes place the forty days prior to That is the literal translation of the Easter and is meant to be a time to Italian saying ‘A Carnevale ogni indulge in all of the things that one will scherzo vale’. It means that it’s allowed be deprived of during the restriction of to play a fun practical joke on someone Holy Lent. The celebration ends on Fat during the Carnevale season. Every Tuesday when everyone gorges Italian region has its own Carnevale themselves with tasty treats in traditions and its own culinary preparation for the long period of specialty! fasting starting on Ash Wednesday. Lent is the period before Easter during Carnevale from Veneto to Puglia which no meat is eaten. World famous is the Venetian In Italy, a variety of culinary specialties President’s Message Carnevale in which masks and fancy are eaten during Carnevale and each Saluti a tutti, dress feature prominently. Carnevale in region has its own specialty: Viareggio (Liguria) is famous for its ‘Fritole’ (shown below) are eaten in I hope everyone had a great Christmas procession of decorated floats which and New Year’s, visiting with family often relate to current political events or Venice . These are a kind of doughnut. and friends, and enjoying the holiday even the politicians themselves. celebrations. At the heel of Italy, in Puglia, the LICS has been celebrating Carnevale Putignana Carnevale is also well for a long time. The above photo is known. It is one of the oldest from 2008, when Ann and I dressed as Carnevale celebrations in Italy Renaissance Nobility. This year, LICS dating back to 1394. Here, too, Carnevale will be on February 26 th ! decorated floats play a big part in The Carnevale committee, headed by the festivities. Helen Ebersole, is working diligently to Acireale is Sicily’s oldest and make this a party to remember. The most famous Carnevale committee members are Stephanie celebration and is celebrated with DiCola, Valerie Faiola, Jan Longer, brightly colored paper-maché Ann Marie Petrone, Nella Seward and floats in the shape of celebrities, Lombardy has the ‘chiacchiere’ which myself. This year’s fun family public figures and fantasy creatures. In comes from the verb ‘chiacchierare (to Carnevale will be from 2-6 p.m. and Acireale, the parades also feature very chatter/gossip). These are deep-fried everyone is welcome. There will be special floats made of thousands of biscuits with a sugar coating. They are music, dancing, contests and prizes. flowers which form special figures and prepared in several regions and have Children 12 years old and under are can often be animated or illuminated as different names: ‘crostoli’ in Venice, free (special kids menu), and those 13 well. Musicians from all over Italy ‘sosole’ in Verona, ‘cenci’ in Tuscany to 17 years of age will be only $10 per march together creating music with and ‘frappe’ in Rome, ‘struffoli’ are teen. Please see the flyer included in basic kitchen utensils and attired in prepared in Umbria . These are also a this newsletter for more details. typical masks and clothing. kind of doughnut covered in honey. Grazie mille, The word ‘Carnevale’ comes from the (Continued on the following page.) Rudy DeLaurentis Latin ‘carnem levare’ which means ‘take meat away/leave meat out’ and 2 L’OSSERVATORE LANCASTRIANO JANUARY, 2017 Visit us at: www.lancaster-italian-cultural-society.org In Puglia , they serve ‘zeppole’ which Heat the olive oil in a medium-sized Sunday, December 11th at the Eden are also doughnut-like, but with the saucepan on medium-high heat. The oil Resort to celebrate the Christmas addition of orange peel in the mixture. should be at least 6-7cm/2-3 inches season at our annual Christmas Dinner Traditionally, festivities are most lively deep as the frittole must be deep-fried. Party. between Maundy Thursday (giovedì Using two metal spoons (I use a metal The event was hosted by Ann Marie grasso) and Shrove Tuesday, known ice-cream scoop and another small Petrone and members and guests here as Fat Tuesday or martedì grasso, spoon), drop a ping-pong size ball of enjoyed a wonderful dinner, and in French, as mardi gras. mixture into the hot oil. They will not camaraderie, entertainment and (The above article was written by form perfect balls and they generally recognition of several members for Regina Coeli in 2013.) have little trails on the end – don’t their outstanding service to our Society. worry too much, they look rustic and my mamma’s always looked that way. Chris Poje , shown below, entertained Frittole Triestine - Dolce us for almost two hours with his songs The frittole should start cooking and Recipe by Paola Bacchia of Italy On and engaging personality. He was able bubbling fairly vigorously. If it doesn’t My Mind to encourage many in attendance to take on any color within 30 seconds, participate by singing along, The recipe below is my mother’s. It the oil is not hot enough therefore you participating in the “Twelve Days of was quite tricky getting it from her should wait for it to heat up some more Christmas” skit and caroling. because she cooks like a typical Italian before continuing. Frittole take no more – with a bit of this and a bit of that, than a couple of minutes to cook, about A raffle was held with proceeds going none of it weighed and all her spoons a minute on each side. They sometimes to Clare House and thanks to the and cups are not standard sized ones! I flip themselves over to cook on the generosity of our winner, Dolores had to follow her around the kitchen, other size, otherwise help them flip Biedenkapp, who donated her share grabbing ingredients and weighing over using some tongs. They should be back to the cause, the Society garnered them before she put them in the mixing a deep golden color. When you break a $600 for the worthwhile charity. bowl. cooked one open, it should be cooked Special mention was given to our Frittole are best eaten on the day through – if not, the heat is too high. Do annual Spaghetti Dinner, which this they are made (and it doesn’t have to not crowd the pan (cook 4-5 at a time, year served over 400 people and raised be Carnevale for you to enjoy them!) depending on the size of your pan). over $6,000 dollars to be used for Ingredients Once cooked, place them on absorbent scholarships and art awards. milk - 60ml (1/4 cup) paper to drain. Repeat until you have Recognized for their outstanding eggs - 1 large (or 2 small) used up all the mixture. service and hard work in the kitchen self-rising flour - 120g (3/4 cup) Dust frittole with icing sugar and serve were: Dave Lombardo, Jim V. caster sugar - 50g (1/4 cup) immediately. If you are not going to eat Lombardo, Joe Ricupero, Jay Provanzo, salt - pinch them right away, don’t put the icing Frank and Stephanie DiCola and sultanas - 3 tablespoons, soaked in grappa/ sugar on. Heat them in the microwave especially Paul Lombardo of brandy/warm water 15 minutes slightly and then dust them with icing Lombardo's Restaurant who prepared orange zest - ½ orange sugar to serve. and donated all the delicious sauce (or green apple -1 large peeled, cored & grated gravy as some say). extra icing sugar for coating Christmas Dinner Update Thanks to all who helped make the vegetable oil by James J. Lombardo Christmas Party such a successful event Preparation Over 100 of our members gathered on and to all who attended. Makes approximately 15 frittole Lightly beat the milk and egg and set to one side. Place flour, sugar and salt in a medium-sized bowl, then add the milky mixture and stir well with a wooden spoon until well incorporated. Next, add the drained sultanas, zests and grated apple. Mix until homogeneous. The mixture will be soft and thick, like a thick cake mix. Adjust with additional milk (if too thick) or flour (if too runny). 3 L’OSSERVATORE LANCASTRIANO JANUARY, 2017 Visit us at: www.lancaster-italian-cultural-society.org Officers President - Rudy DeLaurentis Phone: 717-392-0606 Vice President - Steve Iovino Phone: 717-625-2838 Treasurer - David Ferruzza Phone: 717-569-6909 Secretary - Janice Longer Phone: 717-529-6612 Committees and Directors Cultural Helen Ebersole (717-393-3663) Nella Seward (717-522-5356) Clockwise from bottom left: Dick Bernhardt, Franco Celia, Vilma Education Seminara, Marie Witkonis, Helen Gross, Frank Gross, Kim Casonato, Louise Ross (717-397-8630) Maria Galanti, Valerio Casonato. Trips - Dee Viscardi (717-560-0798) Website/Historian/Newsletter Rudy DeLaurentis (717-392-0606) Hospitality/Newsletter Ann Marie Petrone (717-393-8271) Membership Anita Bomberger (717- 569-2724) Scholarship Steve Iovino (717-625-2838) Advertising & Public Relations Rosemary LaFata (717-569-5200) Italian Dinner Don Spica (717-575-4603) Peter Byrne (717-393-6700) Ann Marie Petrone (717-393-8271) Summer Picnic Clockwise from bottom left: Vera Schiffner, Mary Jane Ferretti, Helen Ebersole (717-393-3663) Anne Brill, John Derr, Angie Derr, Christine Sambunaris, Mary Lou Phyllis Eckenroth (717-669-5489) Malonas, Georgia Sambunaris, Le Ann Rynier. Newsletter Committee James J.
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