TESTIMONIALS  

 

YEAR 2014

 

From Vincent Tatesure:

Thank you very much for providing this website to the world. I appreciate not only the recipes but also the background given about the dishes and specific ingredients used. I enjoy browsing through your website even when I am not cooking or planning on cooking, just to see all of the recipes that are on here and read the interesting descriptions.

I especially would like to thank your niece Marzia Greco-Fiorilla for the pasta with roasted cherry tomatoes recipe. 2 years ago I moved from Brooklyn to Washington D.C. for work and I travel back and forth on weekends to see my girlfriend and family in Brooklyn. It is hard to cook decent food for one person, especially with work and traveling. However, Marzias recipe was perfect, quick and nutritious and surprisingly became one of my favorite dishes to make and to eat.

My family is not 100% Sicilian or Italian, so a lot of recipes have been lost over the generations. An example would be that everyone in my family loves stuffed artichokes but nobody knew how to make them. Luckily, I knew where to look for everything I needed and now we are able to enjoy them whenever we please.

I will be returning to Brooklyn to live permanently within the next few months, but I will still be making these recipes, learning new ones and mastering my mother’s dishes for years to come, and hopefully one day teach my children how to cook delicious Italian food. Thanks again!

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What a wonderful, comprehensive site for Sicilian recipes!  Many thanks for all the time to put this together and share!  My mom's family is Calabrese but we love Sicilian food and am learning to cook more recipes.  I plan to return to Sicilia this fall and hope to find someone in Trapani who can teach me about the different fish and seafood from the market and how to prepare them.  Ciao! Yasmeen Najmi

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From Chi-Ju Lu: Hello, I am from Taiwan. I am interested in Sicilian culture and your food.

I would like to know about your new year dishes, like appetizers, main meal and desserts.

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From Josephine Queen:

Thank you for the email.  Love it.  I emailed it to my cousin in California and she was thrilled to get it.  As Sicilian Americans, I love all things Sicilian. Thanks again

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Thanks for all this great information!  

Buona Pasqua!

Maria Basch

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From: Josie Schembari. Hello, my mom is from Ragusa and My sister and brother and

I grew up with Sicilian food at its best, we have been spoiled and nothing but the best will do. One thing that we are missing in the past few years are the Easter biscotti Scaurati which I am happy to find the recipe on your site. Even though this is something I would like to try to repeat, I am sure it will not taste the same, so therefor I was wondering if you know of any bakery that still makes these where I might be able to order them from. Please feel free to contact me ASAP, so we can continue the tradition that always brought everyone to the family table. Thank You.

 

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Please add me to your email. Love the recipes. Thanks Paula Yannello

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From Marion Reisz: Thank you for this comprehensive site. it is wonderful and brings back such warm memories. I love your site. I can't believe it - you have the Testa Turca recipe my Mother used to make. She and my Father came from Castelbuono. Thank you. What wonderful recipes. I grew up in Bensonhurst and miss the "old" days.

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Vincent,

Greetings from the west coast. Just wanted to let you know I absolutely love your site... it's full of important Sicilian recipes, culture and history, Grazie.

Buona Pasqua ... Dio vi benedica!

Russell Aiello


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…I enjoy your recipe..and for keeping alive the traditions, and are too often forgotten. Thank you and continued success. Margaret Salute

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Wonderful website. Thank you for that. Living in California I miss my roots. I did grow up on E.3rd st. by Ave. U. one million years ago. Anyway, love your recipes. Thanks for sharing.
Ciao Caro, Rose Giacinto

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From Daniella Stroh

Dear Vincent, 

Happy Easter! Thank you for the wonderful newsletter. I wanted to let you know that the brioche col tuppo recipe you were kind enough to share with me was phenomenal!... Thank you so much!

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From Marie Shan: Though I'm of Italian heritage, many of these dishes bring back childhood memories, too. The lamb, bitteri broccoli, the sliced fennel, pasta and wine - almost the whole thing. I usually buy the Italian version of this cake, but this year and for the first time, ever, I saw the Sicilian version so snapped it up.
I should let you know that I have been DEVOURING this thing all day!!! LOL It's much like ours, except there is much, much more of it. :) I don't know if I'm thankful or terrified for my dress size! I think I'm going to buy both the Italian and Sicilian version every year, now.
Thanks so much for bringing back good memories and have a very happy Easter!

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Lastname = Bush
My family is from Palermo and Trapani. My ancestors in Sicily were butchers and owned focacceria's. I grew up with this food and my family has been and still is patron of Joe's of Ave. U. Best Sicilian selections in New York!
Out of necessity when I moved to Florida I was forced to learn how to make panelle, vasteddi and cazilli's at home. Your site is just wonderful!... Thank you so much for this wonderful site....I will be passing it on! Buona Fortuna.

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 Just found your site. Very informative…I am of Sicilian heritage and visited Sicily one time.

Lisa La Licata Horn

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From Brandi Howell: just made the Biscotti della Nonna and they came out so lovely. Thanks for sharing the recipe!

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Thank you for your email on Sicilian cooking. I found it so amazing that it brings back all my childhood memories to the foods I was raised on. Is there any way that I can buy this great cookbook? I am 100% Sicilian & just love all your recipes… Joanne Di Cicco

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Form Gerard Insolia:
Your web site is a wonderful link to our heredity.

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Thank you for the Cassatelle recipe! I found your site last year and again am making this for Christmas as my Grandmother always did for us. It's such a fabulous treat for us and glad we found the recipe since Grandma never wrote it down for us! :) Christine

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This is a great site, thanks very much for it. I live in England and getting the recipes is not easy...Anna Nocilla

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From Donna Dicarlo: Just stumbled onto your website today. What a treasure. My family came from Corleone and it is hard to find this much stuff from my childhood. I will definitely be back!

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THANK YOU FOR SUPPLYING THIS RECEIPE FOR CASSATEDDI. I THINK IT WILL BE VERY SIMULAR TO MY MOTHERS.
HAVE A MERRY CHRISTMAS!!!
TINA DELL’ANNO

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Hello Vincent,

Thank you so very much for your fabulous website and recipes. I have been a huge fan of Panelle, ever since I was a young girl living in Brooklyn. My grandfather’s Bakery was right down the street from Joe’s of Avenue U. It was called Di Teresi’s . My grandfather’s family was also from Palermo. I moved out of Brooklyn a very long time ago but still remember the Panelle, my favorite sandwich of all time! Recently, I thought of making Panelle and found a recipe online from Lidia, the famous Italian Chef. That recipe did not work for me, too much water. Then I looked up Joe’s and found your website. I am delighted to again try making the Panelle and hope I am more successful.

Thanks again for sharing your families recipes and traditions with the world!

Sincerely, Rosanne Carr

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Hey, I just want to say thanks for the website full of Sicilian cooking.
My Sicilian grandmother cooked her heart out for us on New Utrect Ave
and 43rd St across from my uncle Mike's poolroom in the 50's.
Now I can see some of the great food she cooked in your recipes.
I may even try some of them here in Texas.Thanks a million.

Micheal Aramanda

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Special and Panelle Sandwich.

I found your website last year and we made Rice Balls and Panelle. Pictures attached. I just wanted to say thanks for keeping these traditions alive so we can pass our heritage on to the little ones.

Regards,Joe Rodi

 

 

 

TESTIMONIALS  

 

YEAR 2013 

 

My father's family was from Sicily. He grew up in Carroll Gardens and moved to Long Island when he was married with children. As a young boy I remember that ever so often he would leave the house and return some time later with a bag filled with the most delicious sandwiches made from chickpea pancakes and fresh ricotta on the most incredible rolls.
My father passed away some years ago. This year as I am preparing my menu for the Seven Fish Feast I decided to try and replicate some of the dishes that my father made and learned from his mother. I went to the internet to search for recipes and came upon your wonderful site. On one of the ages I read about the sandwiches that I remember so vividly from my childhood. I wonder if it was your store that he was running off to every so often and probably more often as a young man in Brooklyn. I haven't had one of those sandwiches since I was a young boy… Thanks for sharing your recipes. Dan D'Amico 

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Thank you!! I am of Sicilian descent... My grandfather was from Modica. I am also a pastry chef at the Ritz Carlton in NY ... Cassata is my favorite cake and I want to try and make an authentic one!! Your site is amazing and I thank you for all the great information......
Regards, Anthony
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My maiden name is Amato.
Just saw this website and enjoying it very much… Agnes Johnson
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From Kitty O’Cairre: just to say grazie for this wonderful site! My late grandfather was from cefalu; many of the recipes are very familiar & make me smile! Send you a warm wish for a Blessed Thanksgiving to you all back that way. 

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 Thank you Vincent! I love your site! Blessings,
Mary Ann Bologna-Jordan (
Darien, IL) of the Bologna famiglia of Castellammare del Golfo 

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Reading your article "Pasqua" takes me back to the 1940's. Mamma's in Williamsburg, Brooklyn... We lived in the Bushwick Sec. Waiting for my dad to go to the three churches one was a chapel at St. Catherines Hosp. You described the foods and traditions beautifully... Memory Lane is a wonderful place...Regards Cecelia Tumminello De Luso 

 ‘************************************************************************************************************Hi Vincent. Thank you so much, yes, your website is really great! I see some of the things that my grandmother and mother cooked, but never got the recipe. Thanks, N.N. 

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Love the website! I was looking for a cucuzza recipe. My grandmother used to make cucuzza mixed with ground meat with tomatoes and then eaten over rice. Can you let me know where the recipe is located on the website if there is one here. Thanks, Paul Hodges 

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From Mary Bertolo: Thanks so much for these recipes. Some I haven't seen in years since my Mother died suddenly and we didn't get to write any recipes down. So happy you have this website. 

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Hi Vincent, Have recommended your website to everyone I know. I love it. Thank you so much for all the info on Piane degli Albanesi and the Belice valley. I am wild about Sicily and can never get enough info on it. Still wish you would come to the Monterey…, and open a Sicilian grocery store. It amazes me that as many Sicilians as there are in this area we have no Italian or Sicilian grocery stores. WE NEED YOU!!!!!! Also do you belong to Arba Sicula? It is a great organization for us Sicilians. Plan to make arancini this week. Hope the recipe is on your website. Bye for now. Keep in touch celeste Celeste Fina  

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From Paul Edwards: Congratulations on an impressive site. The stories and personal information give context to your recipes. Your great photographs bring your site to life but of course the star is your selection of wonderful recipes. I find your site is very easy to navigate and your placement of photographs entices the visitor to visit your recipes. I live in Australia and through your site it reinforces my belief that we are all a part of the same global family. Thanks!
I am trying to collect traditional recipes for global and local festivals. Whilst you may not have a specific recipe for the feast of Santa Rosalina could you recommend a recipe that could be prepared to celebrate this or a similar festive occasion and could I have permission to use on my site? I would acknowledge that it is your recipe and provide a link.
The link to my website is
http://www.allaboutcuisines.comand I have your site listed on the following page http://www.allaboutcuisines.com/recipe-sites/italy
The goal of my site is to encourage people to try new cuisines so that they can get a better understanding of the world’s diverse cultures as well as helping people prepare and taste new food. My site does not sell or generate income. Best Regards Paul Edwards
All About Cuisines
“Connecting Cultures through Food” 

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Dear Mr. Ciaramitaro. Thank you for passing on our culture and cuisine. Although I am 91 as of October 17 I have not lost my gusto for life and the enjoyment of good food. Being in Texas the past 22 years limits somewhat my ready access to the ingredients, especially seafood, such as fresh sardines. Your website will supplement my memory of Sicilian dishes, my several cookbooks including the Sicilian Gentleman's Cookbook. We are blessed to have men of your caliber as representative of our people. N.N. 

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I enjoy your web site very much. I have written a funny novel about a 12 year old Italian/American boy who grows up in NYC during the 1950's.I have included some Sicilian recipes that I remember my mother cooking.I want your permission to add some of your recipes to my book.Thanks.
Carmelo Giardina 

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THANK YOU SO MUCH FOR SHARING YOUR MEMORIES, RICH HERITAGE & SUPERIOR COLLECTION OF AUTHENTIC SICILIAN RECIPES. YOUR WEBSITE HAS BEEN AN AMAZING DISCOVERY! YOUR PROSE ALLOWS ME TO TRAVEL VIA MY IMAGINATION TO THE BEAUTIFUL PROVINCE OF SICILY. SO BLESSED ARE YOU TO HAVE BEEN RAISED IN THE REGION. CAN YOU POST A RECIPE FOR AUTHENTIC HOMEMADE SICILIAN SAUSAGE? IS THERE AN AFFORDABLE WINE YOU CAN RECOMMEND TO PAIR WITH THE CUISINE? DO YOU HAVE A COOK BOOK AVAILABLE? SO GREATFUL THAT YOU HAVE SHARED THESE RECIPES.KAREN H. 

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From Ron Proto: Thank you for a wonderful Website for all things Sicilian. I was cruising the internet looking for anything to do with Sicily. I came across you Website. It is a delight to read. 

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Thank you for all the work putting this wonderful information together, it brings many warm, happy memories.
Would you have the recipe for Biscotti di San Giuseppi? It's an egg biscotti somewhat dry in texture, beautiful golden brown color in the shape of a crown. From what I remember, they were boiled first then baked Thank you again Emmy La Terra 

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From Carolina Scalici: Love this site. I have been looking for authentic Sicilian food recipes and cannot wait to try them all. I wish you this in a cook book form. Thanks again for the recipes 

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Thank you, thank you, thank you! My sister just found this site and reading through it brought back wonderful memories of my mother cooking in the kitchen in Brooklyn. I especially loved finding Testa Turka! We always thought that was her recipe. I didn't realize there's a story behind it. We were teenagers when she passed away and of course, she never had written recipes, so we had to try to recreate everything from memory. Figuring out how much a demitasse cup of corn starch converted to, a handful of this a pinch of that, but it was all worth it and now to have your recipes, makes all the other recipes doable. Thanks again and Buona Pasqua. Melinda Micciola 

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From Louise Della Sala: What an awesome site. I've been looking for the testa turco recipe with the shell layers for years. Grazie and Buona Pasqua! 

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Vincent, Thank you so much for the article on the Belice valley. I have been to Piane degli Albanese and that area 4 times and yet never heard the Belice story. Where did you get that? I have printed so I can save it. Are you from that area? I have used your recipes many times and love them. I am really into Sicilian food and everything/. I have about 800 or more cookbooks- Mostly Sicilian!!!! I am addicted to cookbooks- I love them. We live a few miles from Monterey Cal . There are many Sicilians here, but believe it or not- no Italian or Sicilian grocery stores. It amazes me because Monterey is mostly Sicilians and fishermen. Come open a good Sicilian store!!!!!!! God Bless you, Celeste Fina 

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Thank you for the Sicilian in America page. My family came from Sicily to New Orleans, and this article explains why my family is the way it is...Stephanie Cooper 

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From Margherita Compitello: Thank you for these wonderful recipes ! I have been eating at Joes since I was a little girl. Lets say over 40 years. It was my favorite and still go once and a while. Please include two of my favorite recipes sweet and sour tuna fish and cauliflower with parm. cheese and bread crumbs . Thank you for the memories :-) 

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I've just come across your site looking for a sicilian style lentil soup, and I found it. Just like my mothers'. My grandparents were from Sicily. Looks like I have a lot to check out on your site. I like the name Sicilian Cooking. Is there any other kind?
Ciao Steve Ficarra 

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Dear Vincent: 

Thank you so much for assembling Sicilian Cooking Plus. I am using your recipes to replace mine, which were lost in a house fire. The recipes were my grandmothers’, who came from Linguaglossa, (Catania) on the north side of Mt Etna; your recipes remind of wonderful days with her and grandpa. Frank Ponzio
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From Debra Amoroso: I am excited to find your website. Do you have a recipe for Cassateddi cookies made with a filling of nuts/figs. Thanks… 

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I really love your website. Thank you so much for your effort in putting it together. my grandparents were Sicilian and passed away some time ago… I recently made a Cassata and found your website very helpful. Julie De Lara 

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From Frank Catalbiano: I'm 89 and my parents were from Termini and I found many of her recipes on your net ... a great source of recipes. 

 

 

 

 

 

 

 

TESTIMONIALS  

 

YEAR 2012 

 

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Hello,
First, I'd like to thank you for making me into one of the best cooks of my circle of friends. All my recipes are from your site. I have at least made 15 different dishes so far.
I am looking for a good Chicken Pizzaiola with capers. I had it a long time ago, and the recipes that I’ve found don’t sound as good as the one I had.
So, I checked your recipes, and didn't find anything.
Let me know if this is something you make.
Kindly,
Wendy Gallarza

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I am the son of Sicilians that emigrated to US in 1910 and 1916. My Father was from Modica and my mother was from Ragusa, later Comiso. I have enjoyed reading your story and recipes. One that I would like to have is "spizadedduu or I think in Italian "spitziello". This was made by my mother with veal marrow bones. Personal comments: I am 90 yrs. old and am a practicing attorney with the firm of Gross McGinley of Allentown. I had practiced in Easton PA from 1950 and I just recently moved office (firm moved) to Allentown. I still live in Easton and drive to Allentown daily. 

Raymond J. De Raymond 

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Your site has become my favorite web site for Sicilian cooking.

Vincent Di Salvo

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From: Corey Mania
Hello,
I love your website! I made your pasta and cannellini beans tonight and it was by far the best i have ever had. Would you kindly share your stewed baby lamb, potatoes and wine recipe? 

Thank you! 

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I like your site! ….

Thanks,
Carl Bonura

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From: Joanne Di Cicco 

Love your recipes. 

Thank You 

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Vincent,

I just want to say thank you for putting together this website. I am from upstate New York and I can tell you that we have actually made special trips just to get authentic panelle from Joes of Avenue U. We have also made panelle at home. It is difficult to find the flour Upstate New York however there is a store in Albany that does carry it on occasion: Pellegrino’s.
Looking forward to explore your site.
Thanks  Sal

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Hello, 

Thank you very much for taking the time to write the email. I like the moulds.  

You gave a great explanation of how to make them. My son in law, loves projects and has the knowledge to make them. 

I will check your website often. 

Camille Peterson 

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Signore Ciaramitaro,
Thank you for taking the time to respond to my message and for the crab-stuffed fish recipe. I will use your recipe to prepare tonight's dinner.
Yes, the Professor does a great job. I enjoy reading about Sicily and want to visit there again. (I've only been there four times.)
You can be sure that I will revisit your website often. I can hardly wait to try the recipes. And, I will be recommending to others that they visit the site, too.  

William Johnston 

 

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From: Cathy Macaluso Odekirk
You are so missed at Joes. It has been a hit or miss for years and our monthly trips for the delicious food is almost a yearly trip. My family had a mill in downtown Brooklyn that ground the chick peas for flour. I grew up on this food. Anyway, Thank you so much for putting the recipes online. I have the rice ball recipe and it is almost exact my family uses long grain Carolina rice instead of Aborio. The Vastedda recipe has been missing for 30+ yrs. Thanks again

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Hello,
Just a short note to say I've just cooked your Baked Pasta Ricotta and Cauliflower - and it was so delicious! Both my husband and fussy toddler gobbled it up!
Aleesha Cuffe
From Brisbane, Australia

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Dear Vincent,
Thank you so much for taking the time and effort to put all of these great recipes online. My family and I have been frequent customers of Joe's of Avenue U for many years and we are truly appreciative to have access to these wonderful family recipes.
My dad and I just spent the entire day making rice balls. They came out absolutely amazing!
Another one of our favorite dishes at Joe's is the mussels with red sauce. We would love really love that recipe!
Again, thanks again for sharing!
Regards,
Alison Leung

 

Dear Vincent,
Happy New Year to you as well!
My dad and I made the mussels today. They came out absolutely delicious and thank you so much for sending us the recipe. These recipes are now part of my family as well and have helped my dad and I to create new memories this winter. We have also gained a new appreciation for Sicilian cuisine and the hard work that goes into these great dishes.
I have attached pictures of the mussels we made today and the rice balls we made last week.
Thanks again!
Regards,
Alison

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YEAR 2011 

 

 

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From: Elaine Scarantino/Baxter
My Mom came from Santa Croce nella Provincia di Ragusa.
She used to make around Christmas time a sweet that she called Mostacchioli. I remember her cooking wine with honey then rolling it out like you would to make Stuffoli, she would make a slice every 1 1/2 -2 inches and I would stick my thumb into the middle and she would place an almond. She died over 40 years ago at a young age and her recipes died with her. I have for years been looking for this recipe, can you help???
PS I came from Bensonhurst and ate at Joe's many times

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From: Sandy Bailey 

Hello, your website is wonderful.
Just wondering if you have a recipe for Zuppa Inglese?
My uncle always special ordered it for holidays at a bakery in Dyker Heights.
I think it is a variation of Trifle, or the English dessert is a variation of the Italian.
As a child we had a great Focacceria Palermitana, where we could buy panelle and take them home to fry.
My parents were both from Carini a small town near Palermo 

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Hi: This is a wonderful website. My mother and aunts are of Sicilian heritage. My grandparents were both born in Bagheria. I was so exited to find the pasta recipe from your brother-in-law's home town. I am going to fix it for my family. You can't have a family get together without serving some sort of pasta dish. I have bookmarked this wonderful website and will return often.
My mom and aunts have all passed on... so I try to recreate many of the things I remember from my mom and aunts. They never had any of the recipes written down. It's a good thing I watched and learned.
Thanks again. Happy Thanksgiving.
Sincerely,
Paula Siminski

 

Dear Vincent:
I tried a couple of recipes over the weekend. I love the recipe for pasta
from Bagheria. It was great!
Thanks again!
Paula Siminski 

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From: Bob Mirabile
thank you great site. i went to Bare Vermont a few years ago and the phone book was 90% Italian names .. Seem the residents of Baria moved there to run dairy farms
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I want to thank you for this wonderful website. My great grandparents, Nonna and Nonni, Terranova is the family name, came from Sicily. They came from the village of Piana delgi Albanesi. I've still got cousins living there. But due to a language barrier, for now, I cant communicate with them very well. I have been writing a book about my family and giving the old family stories that I grew up hearing. I will eventually, publish this book and give it to my family, so that the stories and history live on. Being the oldest, it is my memory and responsibility to do this.
Again, thank you so much for the site, because I will be including recipes, if I can get your permission, and my own recipes for the kids and the future generations to learn, love and enjoy.

This is a wonderful website and I'm very glad I found it.
Dawn Maurer 

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Vincent,
I just want to say that I am very happy that your family encouraged you to put this site together. It is so wonderful to see the food that I grew up with on these pages. (I think that an actual book is in order... that's just my opinion)
I sent the link to my siblings and they were ecstatic! We all cook and follow the recipes that mamma and nonna passed on to us, but there were just some things that were lost over the years that you have here and now I can make them for MY family!
Thank you, thank you, thank you! (Or maybe I should be thanking your family ;)
God Bless
Eddie Velardi

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I am so happy I picked your page. My father Joseph Savio use to take us to your place all the time!!!! I cannot believe I found you!!! I talk about your place all the time to my friends, saying no other place has Sicilian food like yours. I could just cry...thank you so much for this site!!!!!!
Roberta Savio
I live in Virginia now but miss Brooklyn sooo much!!! 

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From: Kate Urban

Enjoy your recipes.
Please add me to your mailing list
Thank you 

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From: Constance Alfano-Weigand, MD,CCN,ND

What a pleasant surprise!.
I am a pompous Italo-phile, an even greater Siculo-phile!
MY medical degree is from the Policlinico Universita di Roma. Spent 5 years in the eternal City. My Sicilian father was was waiting for me in Agrigento. If you know Sicilian fathers you know what I mean.
How can we work together. My specialty is Nutritional Medicine, Food allergies and Alternative non-toxic therapies.
I'd like to send you a story I wrote about my dad called "Don Nicolino"
Let's form a strong friendship and let the world share in this fantastic heritage. Tell me about yourself and your work. A presto!
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Hi,
Where can I get the molds for the panelle. I've tried to make them so many times but they never come out like Joe's of Ave U. Thank you for this site!! Proud to see Sicilians showcasing their cuisine online!! …..Thanks
Maria Bucca 

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Hi, I grew up in Hoboken in the 40' 50' 60's. Sicilian family and my grandmother made rolled pork skins in gravy. can you help me with a recipe
thanks  Russell Remy 

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I am so glad I found your page. My grandmother was Sicilian and she made the Fig cake/cookies, Fried Cadoni's. I don't have her recipe's and my mama made some of these but she didn't have them either. Now there both gone and I was wondering if you have Pen-u-lot-es (spelling ??) recipe? She also use to make a small yellow squash, sliced and fried w/ butter/lemon/garlic and it was delicious! If you have these or know where I can find them I would be so grateful!
Thank you,
Linda Starr

 

Thank you so much for your quick reply! I will definitely make these recipes. They bring back many good memories of mama, grandma and me cooking together. I also shared your page with two of my cousin’s.  

Be Blessed Vincent! 

Linda 

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A friend of mine just e-mailed this website to me. It seems very interesting! I will read through the site... its so nice to have a site to refer to for our heritage! My grandmother was from Palermo, and my other grandparents were from different parts of Italy. I have some documents, but they are in my parents' possession right now. They are in their 80's and I have not started a genealogy project yet. My Grandmother Fontana (her maiden name was "Mangano" loved to cook, and I adopted many of her recipes into my own cooking. I loved to work with her as a young girl... she loved to cook and serve food more than anything else! My mother did not really teach me anything about cooking. I think that my parents were trying to grow away from some of the traditions of the family, which was confusing to me, because it seemed to be a big part of our life growing up. I think they related the cooking to "making us fat". I loved to cook also, but was never encouraged to do so, which I think is sad. I look at the cooking shows of today, and think "I could have been doing that!!" One of my uncles did own several restaurants over the years... he is deceased now. I still love to cook myself and have a natural ability for it, and still carry on most of my grandma's recipes... for anyone who would like to enjoy them. I did not pursue anything with it, such as owning a restaurant, as I was widowed 22 years ago with a little girl to rise. I was just focused on accomplishing that. I made sure though, to teach her some things about cooking and she loves Italian food!
Thank you for making this site available. I will comment later as I do some reading!
Ciao!
Marlene Fontana-Harmon

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caro Enzo , al solito sono rimasto stupito per l'ampiezza e la precisione delle notizie che fornisci in questo articolo. Inoltre quello che piu colpisce e la nota di " famigliarita " che emana dai tuoi scritti. I ricordi personali . spesso riferiti alla tua infanzia, aggiungono , se mai ce ne fosse bisogno, realismo ed un " feeling" del tutto personale a notizie che gia appartengono all' area della memoria ed a quella di struggenti nostalgie. Penso che il tuo lavoro di conservazione e vivificazione delle più antiche tradizioni siciliane (... e non solo) ti abbia trasformato in un sicuro e fedele riferimento per chiunque voglia immergersi nei precordi della propria storia e nel flusso delle testimonianze più autentiche. Penso che il meno che possa dire a questo proposito è un BUONA PASQUA ed un augurio di future occasioni di arricchimento culturale ed umano.  

Paolo L. 

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From:Jodi Reinman

My mom, who is now 87, was trying to describe this special sweet she enjoyed as a child in Lawrence, MA. She didn't know how to spell Sfingi, but insisted she remembered the ladies who would poke holes in the fried dough. I never thought I'd find the authentic recipe and here it is. I'm going to make these for her birthday! I live and appreciate your site. I have a very simple food blog at wwwgarlicgirl.com where I'm hoping to include more of glorious creations from my mom and her sisters. I can't wait to see more here!

Thank you for this great site!

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Hello
I just wanted to say thank you for putting this site together. My 90 year old mother, maiden name Zona has been making the Pasta â?~Ncaciata' as long as my brothers & sisters can remember. But when i recently asked her how to spell it she did not know and so it was a mystery to my family members till today. Coincidentally, after many years in a different profession i started an importing company, distributing Authentic Italian Terracotta Cookware which is a superb product.
http://www.terraallegraimports.comis my website.
Perhaps i will submit a recipe sometime if you wish.
Thanks again
Phil De Benedictis 

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Ciao> Enzo
 My Mom came from Santa Croce nella Provincia di Ragusa.
She used to make
 around Christmas time a sweet that she called Mostacchioli. I remember
 her cooking wine with honey then rolling it out like you would to make
Stuffoli, she would make a slice every 1 1/2 -2 inches and I would stick
 my thumb into the middle and she would place an almond. She died over 40
 years ago at a young age and her recipes died with her. I have for years been looking for this recipe, can you help???
 PS I came from Bensonhurst and ate at Joe's many times

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Ciao, Vincent! Thank you so much for your speedy response! Unfortunately, my neighbor passed away twenty years ago and we’ve lost contact with her family. However, I believe she was from a little village near Ragusa. I hope that helps you to narrow down the possibilities. 

What I do remember best about Mrs. Bellio’s “scaccia” was how thin the dough was. The entire dish was encased in dough, just like a double-crusted pie would be. When cut open, there wasn’t a tremendous amount of gravy/sauce inside. (She also made a lamb pie using similar dough but as I was a fussy eater, I never even tried it – a decision I regret today!) 

I’m going to check out the category you recommended and give it a try, but I doubt that I’ll ever be able to replicate the magic of Mrs. Bellio’s “scaccia.” Thanks for your help! Anna Tilley 

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Vincent, 

Thanks for sending the recipes for Ravazzate and  Rizzuoili, and we will try it soon! Congratulations on a fine web site. Grazie molto! 

D. Milano 

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Ciao! Tutti
My Grand parents came from two small town in the heart of Sicily. I grew up on wonderful food from both Nana living next door and across the street. Seems we were always sharing food.
I am looking for a bread-meat roll. I have only memories on how it was made but nothing very accurate. The family called it "Umbigulata" (Please excuse my spelling, I never saw any thing written, and I haven't heard the word in 30 years.)
Nana would make a yeasty bread dough, ground beef very lean, and lots of onions that had been sweated and caramelized. The onions were mixed with the raw meat, seasoned, and spread on the rolled out dough. It was rolled up very big like a jelly roll. It may have been allowed too rise a bit, but I don't know. Have you ever heard of such a delight?
We would fight over it, out of the oven, or cold from the ice box.
If you have heard of this or have a recipe I would love it.
I have a passion for my heritage, have gone back to the villages of my grandparents, Ralcamuto and Serridifalco. That was really an experience.
Thanks so much!
Randy DeFrancesco Grandparent Famila names: Piccone,Palmeri,Giglia  

 

Mr. DeFrancesco was referring to the recipe for ‘Nmiscati or “Mignulati. 

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Hi Vincent,  

Just wondering if you have the recipe for Easter Pupu cu l'ova? My grandmother (Cimarusti) used to make them in bread baskets with the colored eggs. I never learned how to make these (she was the more impatient grandmother... not so good at teaching us!!) She would get up so early to make them and be "done" by the time we could see!!! Mostly, I can't remember the sequence. Do you boil the eggs first and color them? I did not know if they were baked into the bread. Can you eat the egg, or no? 

I am going to make them for Easter Sunday. (If I can't manage the dough, I will use Bridgford.... don't tell!! :) 

Thank you, 

Marlene R. Harmon 

 

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From: Shirley Potter
Your site is wonderful but you do not mention the Albanians who came via Greece to escape the Turks in the 1600's. They formed the Arberesh villages such as Piana di Albanese formerly Piana di Greci which is in the Province of Palermo. Are you at all familiar with them? These are my ancestors on my Mother's side. My father's people come from Partanna in the Province of Trapani. 

 

 

YEAR 2010 

 

 

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Greetings,
I liked looking at your site. Unfortunately, I was unable to find a specific cookie recipe called, "Cassateddi". This recipe does not use ricotta, but instead uses figs, almonds, hazelnuts, and wine (vina cotta). I saw it on a show called, "Cake Boss" when they went to Sicily, Italy. They visited a bakery in "Lipari" known for this particular cookie called, "Cassateddi". It looks like a filled ravioli, and is baked, not fried. It also has slits in it. Any chance you can track down this recipe, please? Thank you.

Margaret Williams 

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Thanks you for your website. My niece, 47, (in Massachusetts) and I, 86, (in California) have been searching for the recipe for mostarda - mustarda that my mother made every year when my father was making his wine. Unfortunately, as the last born of 9 children, I did not have the written recipe but had bits of memory left of how it was made. I am now the last of my mother and father's children still living and as is usual, all the nieces and nephews are pleading with me for the family history, which I have assembled and given to each of them. But, my problem is with my mother's cooking which she never wrote down and my fault for never recording. I do remember most but not all. Mostarda was the one that gives me the most problem. My niece, Santa Louise, has searched on her computer because I have only a very simple web TV which is not capable of everything a computer can do. Yesterday, she sent your site to me and I have found your recipe for mostarda that brings back my mother's recipe with a question about the use of a bay leaf when cooking the grape juice. Is that always used? I am planning to ask one of my children to use their juicer and make grape juice for me or, I. alternatively, buy some pure grape juice with no preservatives or additives if available. If you have any advice for me, would you be kind enough to send it to me?
One more comment ... thank you for the Brief History of Sicily. My mother, from Palermo, and my father, from Messina, arrived in America in 1904, met, and later married in Providence, R.I. in 1907, relocated to Cambridge, Ma, in 1908, where all 9 of us children were born. My father was a merchant marine as a very young man and later in the Italian navy, and knew much of the history of his home land. I have heard it from him, but your account went from ancient times and explains to me why Sicily and it's people were so diverse and so very unique in their customs, their speech, their dress, and their handling of food and best of all, their love of family. Thank you again. I will be visiting your site often.

Frances (Del Medico) Nelson
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Hi,
My nephew would like to cater a St. Joseph's Table March 19th. The only memory I have of my gramma's table was a plate piled with sfingi which was drizzled with honey. I also remember the melting candles and the priest coming over to bless the food. Sometimes, my mother would make lentil soup with linguini and would dip cauliflower in egg - then flour and fry it. I am looking for some recipes my nephew can serve at a St. Joseph's table. (Oh, I also remember the white bread and the pasta con sarde) Thank you. Donna LaVerde

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Thank you so much for these recipes and this site filled with history.
Tradition and History have become important for me to pass down to my 4 children. I have realized that this is important, to preserve your family identity, especially now in a fast pace society, and when you live states away from family.
I have been compiling my recipes of Southern Cooking and the recipes I use for my family into our own personal family recipe collection. I wish to pass down this tradition and heritage to my children as best as I can. I was not handed down any true and fast recipes. I've only found recipes and collected them as dishes that I grew up on.
My side of the family has been in America before the Revolution and has been traced only that far, but not across to the original country.
We can only guess as to the possibilities of our family origin.
My husband's family is a different story. He is half Italian from the maternal side of the family, from Sicily too. After these 18 years I still have yet not collected more than a hand full of recipes. I have even purchased a keep sake recipe album so that when they give me a family recipe I place it into that precious book. I often cook from that book. And I love it when my husband tells me that "Sloppy Joe meal tasted just like my mother's". That is because I happen to have her recipe. Those will be the recipes that I pass down to my children. They are the ones that I'm cooking for my family.
So it is with great delight and pleasure that I have been going thru your web site and all the recipes. And I love the history that also goes with the recipe and how it is originally prepared. This is the history that is missing from my husband's side of the family too.
Anyway, I just wanted to tell you what a delight it is to find your information and I will be sharing it with my children as we study Italy, and Sicily. And as the children get to know that some of their family came from that area.
Thank you again, I am just so very delighted.
Melody Nunamaker 

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I just wanted to say... thank you!
My mother's family moved from Porto Empedocle to La Spezia (Italy) in the 60s (my grandfather was Ignazio De Maria, fisherman), and I remember eating lots of cuddiruni at family feasts when I was a kid. But my mother never learned to make it, and relatives I'm still in touch with in Sicily do not make it anymore.. and I could not find the recipe in any italian site. Then I thought, maybe somebody abroad kept the tradition going.. so I found your site and THE recipe!
Now I'm still looking for another recipe.. ammiscate, a kind of bread with olives and onions.. do you happen to have that recipe too???
s'abbinidica!
Micaela Sini Scarpato 

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My recollection is a little vague......however I seem to recollect my father making mostarda from grape juice and thickening it with the smoldered ash of dry out first year grapevine canes. I assume this may have been a form of pectin or otherwise a thickening agent.....instead of cornflower starch. As I say I not 100% sure on this however I would like to put it out there to find out if anyone else has heard of this? I live in Australia and my parents were immigrants from the Province of Catania (St Alfio and Giarre). Like your web site. Kind Regards,
Joe Barbagallo 

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I just wanted to thank you for posting these recipes! I haven't had vino cotto in over 30 years and not many people know what that is. I'm so happy now I can make this on my own.
Keep up the good work; I hope you find many more recipes!!

Mary Bertolo 

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From: Edward Kocher
Thank-you for your nice webpage 

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i was shopping in my local Italian specialty store this morning and saw a box of "squash tops" (not Flowers) when asked how to cook them i was told that this was a Sicilian vegetable but no one knows how to clean and cook them. any advice on where i can find the recipes? i am told that this is a very short season. Thanks for your help. Rosanna Butta.  ( Note: Referring  to TENNERUMI) 

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I've spent some time at your website and I think your sauces would be a great fit in some of our stores. We work hand in hand with thousands of specialty food stores, grocers, gift shops, convenience stores and large chains around the country. If you're interested in selling your sauces to more stores visit. You can pick and choose who you want to sell to. 

Sincerely, 

Kevin Sanderson VP Merchandising 

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I really enjoyed going through the recipes and stories.. Thanks so much for doing this. It is a wonderful reference.. and brings back many warm memories of my grandmother (nana). She and my grandfather lived upstairs and I spent many hours diligently watching her cook when I was just a little kid ("picciridu, fighhui mia").
Thanks again, and yes, Buon Appetitto !
John Anastasi 

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I am so excited about finding this site. My grandparents were from the province of Ragusa and started a bakery in Paterson, NJ in 1927 (Minardi's). We made the traditional Pane di San Giuseppe.
I have been to Sicily and Italy a number of times. I am very proud of my Sicilian heritage. Thank you for such a wonderful site.
Nancy Minardi Riggio
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I'm a Brooklyn transplant living in NJ. Joe's was always a local treasure, and since I'm in Brooklyn a lot, I still go there.
My question is this, I've taken on the traditional St Joseph's day meal. I make Pasta chi Sardi and Minestra di San Giuseppe. (The first was my paternal grandmother's dish, the second my maternal grandmother's dish)
The one ingredient for each that I can no longer find is wild fennel. Do you know where I can get it in Brooklyn; I'll either drive in or have my dad pick it up for me?
We will be celebrating this Saturday, I think we invited 50 people to dinner. I just love keeping up the tradition.

I just found this website, this is a real treasure! Thank you for the Focacceria, and thank you for these recipes!
Thanks,
Joe Sirna 

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From: Robert K. 

Hi! I just discovered your site when googling a recipe (from Lidia Bastianich). I checked it out somewhat - and discovered that this also might be a restaurant. If so, I could not find any information, area, address or anything related to the restaurant. Am I wrong? If so, please reply and let me know. Thank you for your attention, Robert
(Really neat website, by the way!) 

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Thank you so much for this beautiful website and for all the beautiful recipes within it. In my family, nothing was written down and therefore the recipes are lost. Thanks for all your & your family's hard work in putting this great site together. I cannot wait to start cooking!

Christine Lizzo Frankfort, IL
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Form: John SantapaolaI love your website. It brought back a lot of memories. I have been eating vastedda and panelle sandwiches since the late 1940's. You did not mention Giovanni's on 13th Ave and 74th St. I believe he was related to Paul (my father referred to him as Paolo of Union St.) Also there was a store on Court St near Sacket St. that sold Vastedda and panelle. I remember my grandfather cooking octopus and dipping in the water three times as mentioned in your recipe. I did not know until recently that this helps to solidify the outer skin so that it does not turn to mush. I always thought it was just a ritual that you followed. You did not put in the recipe for pesce stocco, as my father referred to it. Made with tomatoes caper and green olives and I think anchovies, which he called alices  (not sure of the spelling) 

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From: Tracey Moats

Awesome site. Thank you so much *****************************************************************  

 

YEAR 2009 

 

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From: Andrea Disparti-Pack
I found your website by accident and loved it. It has brought back so many memories of when I was growing up and living downstairs from my grandparents. I lost my moms recipe for sfingi and found it on your website and I am so happy. My daughter is also glad to see that we are not the only people to eat fried cardones. We also eat the pasta con sarde with the fried bread crumbs and a lot of your recipes. I will also try different ones and also ones that I forgot that my grandmother made until I saw them again. Thank You very much. 

From: Luisa Jaffe 

Your site is quite interesting. I am looking for a recipe for sciaccata filled with potatoes. This is something that my Sicilian family in Middletown CT remembers eating, but regrettably none of us has the recipe since our grandmother and older aunts have passed away. Do you know of a recipe for the potato version? Thanks. 

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Hi Vincent,
Last month's PMQ magazine had an article about your restaurant's history and food. There is a dish pictured that has no description. I called the restaurant and they told me it is Rice Bowl Special. Is it an arancine ball topped with ricotta, sauce and parmesan cheese? I live in Ohio; wish I was close enough to try this dish. I've been getting the magazine for over 20 years and this is first time my mouth waters every time I look at the photo! I am looking forward to trying several of you dishes.
Thank you so much for recipes. - Dennis Altieri (1/2 Sicilian, 1/2 Abruzzi) 

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Last weekend My brother came over to help me make this special recipe we had been searching for many years since my Grandma had past away. I was so happy to find your site and wrote to you about it and have to say we made the recipe and it was GREAT. It was easy to follow and in a few hours we were eating our Casattedi just like Grandma used to make and being from NY now living out West it's a comfort to be able to recreate Sicilian recipes as we cannot find any Italian bakeries out here. Thanks so much for your effort in creating this site I am enjoying it and plan to try the Ricotta cake for Christmas. Sincerely, Christine Miranda 

 

Mr. Ciaramitaro, 

I have been searching for a recipe from my Grandma who past years ago, it was a wonderful dessert of a ricotta filled "turnover" w/chocolate chips. I could not figure out how to recreate her pastry and did not know the proper spelling of it but today found it here and am so excited to make them for my family for the holidays I finally know it is called Cassatedde. Thanks so much for this website! Can't wait to explore other recipes here.  

I love your website and have past it on my friends and family to enjoy. I'm really glad I found it and look forward to trying as many recipes as I can.  

Best regards,  

Christine Miranda 

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From: Sandy Venturino  

Hello, my name is Sandy Venturino. My husband and I just returned from wonderful Sicily. We had lunches with some of the local peoples of Sicily and we had one particular spaghetti dish that was made with a pesto type sauce but it had chopped pistachio nuts in it. I have been in search for a recipe like that but am unable to find any. Could you help me with this? It was really good and I would love to try my hand at it at home in the USA. Thanks you for your help.
Ciao 

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I can't believe I found this site.I grew up on W.10th street & Ave. U
We always ate at Joe's.
Just writing this e-mail takes me back. I can smell the panelle frying. I can taste the rice balls.
I'm now 52 years old and live in Raleigh, NC. I haven’t been home in a very long time.
Thank you so much for this site. Sometimes we all need to go home and remember.
Nancy W. 

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From: Rosemarie Butti
I am planning a trip to Sicily in the month of May 2009. I would like to purchase a very detailed map of the Island. Do you know where I could purchase one? Please let me know. I am also interested in any cooking school that may be available. Your Website is wonderful. I live in Tampa Florida/ I was told there is a Sicilian club in Yebor City. Do you have any information about this club? I thanks you for your response Rosemarie Butti My husband is Sicilian and the last name use to be BUTTACAVOLI. Would have any information about the name?? 

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Greetings,
Earlier tonight my wife Theresa and I were talking about St. Lucie Bread and how I remembered my father making it when I was a kid. We also spoke about Joe's of Avenue U. So I went to my computer to look up the way to make St. Lucie Bread and your website came up. I must say I was pleasantly surprised. When my wife and I first got married we lived on East 4th Street and Avenue U. We made it our business to eat at Joe's of Avenue U at least once a week, mostly on a Saturday afternoon.
I just want to finally thank you and your family for the great memories and especially the GREAT food we enjoyed so much.
I wish you all the best and may God Bless you and your family.
Ciao, Joe and Theresa Ciraulo 

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From: Ed Stephens
I love this site. Thank you. Do you have this wonderful information in book form? If so how can I obtain a copy? I've never been able to duplicate any of my grandmothers’ great food preparations. These are a great help. I'm 67 years old and love to cook. I saw some cardoons in a produce market the other day (I ate them as a kid) don't know how to prepare them. I asked a Sicilian co-worker if he knew how and he said he never heard of them. Suggested I Google it--lo and behold I found your site. Thanks again Ed 

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Hi,
I'm hoping you can help me identify a vegetable my father has been talking about. He calls them qualachedes ( at least that's how it sounds to me) and says they are shoots of a short bunchy bush, not as thick as my little finger with a burst of leaves on the end. He used to grow them as a young man in North Queensland many years ago. He says his mother used to have them with pasts or in a salad. The shoots are green and the bush has very little yellow flowers. Any thoughts?
Kind Regards,
LissettaGrant 

The Sparaceddi 

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jack milo>jacklori4@optimum.net

thank you for the recipes I grew up on Ave. U and ate at your store many times I have fond memories of all the great food; i remember your potato croquets being very creamy in the inside. What is the secret? 

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Sal Runfola>jags20@optonline.net

Hi,
What a great site. I truly love everything about it and I am very impressed with your knowledge of the long history of Sicily.
I grew up on Ave S and West 5th Street. My father had his barber shop on Ave P and East 3rd Street and when he retired in 1969, my brother Benny took over the shop.
I had many friends from Ave U : Carmen Siringo (weâ?Tre still friends), Vinny Tarantino and others who I canâ?Tt remember their names.
My father was a member of the BIAMAS Society (Bensonhurst Italian American Mutual Aid Society) which had its club building on Ave S and West 8th Street until they moved to Ave U and East 2nd or 3rd (or somewhere around that area). Were you a member of BIAMAS?
I loved growing up in that neighborhood and loved all of the great Italian food we had access to.
Iâ?Tm not sure where your store was on Ave U
We are Sicilians also. My father came here in 1918 on the ship Patria from Lecara Friddi on the Palermo area. My mother came here when she was three. Her town was Castronovo, also in Palermo.
Is your store still open? Iâ?Td like to stop by and purchase some stuff.
BTW: I couldnâ?Tt find Pasta Con Sarde on the site. I love that dish and my wife is very good at making it.
Thanks again for a great gift to the Sicilian Americans.
Sal Runfola
PS: I sent your link to my sister who may also write to you. Her name is Salvatrice Salemi. 

Leroy Royer
My grandmother came to the US in the early 1900's from Cifalu. She used to make a Beignet type fried batter. I can not spell the name but phonetically sounds like "fom a re k" or it might be "fomb a re k". I've look on the internet but have not come up with anything. It may be a slang term. Looking at the recipes at your site, it sounds like a fritter of some sort. Is this something you've heard of? 

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Joe Miceli>jjm51@optonline.net

Hi Vincent,
I am 58 and moved from Brooklyn 20 years ago. My family and I always came to Joe's. My father's family lived around Ave. U since the twenties. I just want to thank you for sharing your recipes with us. My father was born in Palermo and was so proud of his culture. I just made the Pasta con Cavolfiore, it was out of this world. I look forward to making more dishes. Once again thank you.
Joe Miceli
P.S. where can I get wild fennels for pasta con sarde
. 

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Catrina Bremer>catrinabremer@nonarosas.com

I would love to add you to as a link on our web page. We are a small family owned Sicilian Restaurant in Bellingham WA. Our web page will soon be updated but please take a look. We do all our own baking make our own ricotta and pancetta and even offer sfinciuni and arancine on our menu. I was just searching for arancine on Google and you came up. LOVE YOUR SITE 

My parents are Rosa Rappa (Capaci) and Pedro Cardinale (Isola delle Femmine) near Parlermo Sicilia 

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Salute Vincent
What a great Sicilian site. The content, the style, the organization is
just outstanding.
As soon as I saw your site, I knew I had to add a link on my Favorite
Sites page to your site.
The next time I go to New York, I'll just
have to visit your Focacceria Palermitana.
That is after I go to the Notaro Ristorante, my grandfather, Notaro, was
born in Montemaggiore Belsito and the Amato Opera House, my grandmother
Amato was born in Cerda.
Bravo!
John Notaro 

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From: Claudette Boehm

do you have a recipe for pasta al forno: partially cooked.anelletti baked in mold with tomato sauce and fried eggplant, spiced with stratto cloves, pine nuts, raisins, cheese and basil? 

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From: Jim Foreman
I am looking for a Sicilian recipe from the Palermo region know as pignolata that my grandmother made at Christmas time also a recipe for pasta con sarde.
I think your site is amazing and i am hopeful you can help me i want my kids to experience the delicacies that i did as a child Merry Christmas !!!! 

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YEAR 2008 

 

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I am looking for a Sicilian recipe from the Palermo region know as pignolata that my grandmother made at Christmas time also a recipe for pasta con sarde.
I think your site is amazing and i am hopeful you can help me i want my kids to experience the delicacies that i did as a child Merry Christmas !!!!
  Jim Foreman
 

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I have read your on line cook book and bravissimo to you! This is just wonderful. We visited Sicily2 years ago and I was simply amazed with the food. I am Italian-American and love Italian food, but the cooking of Sicilyis unique and simply wonderful! Thank you for preserving your family recipes for all of us to share. Ciao! Judy
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Dear Vincent, 

Great job with your website - so many recipes for things my grandmother made that we've forgotten about (pasta with ricotta - love it). I especially loved the recipe for “Pasta al Forno alla Messinese” –  

“Pasta ‘Ncaciata.” I'm getting ready to make it now. If you'd like  

other family recipes from our region of Sicily let me know. I'll be only too happy to share…. 

What a wonderful story. I have done much research on Montalbano and S. Pier Niceto and am familiar with the stories you have documented, I could have saved you some time and forwarded the stories to you. I appreciate your courtesy in asking my opinion on …the publication of my recipe for Easter Bread. Ciao,
Phil Sidotti
8/4/2008  

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Vincent,
What a wonderful website. I grew up on Ave. S and W 9
St., so I'm very familiar with Joe's of Avenue U. In fact, when I was a boy, I used to go, and I remember your father. He was a big man. I remember you also, as a young man, working beside him. You were tall and thin. I saw you again over the years, and, well, none of us is as thin as we once were. But your store is the closest thing we'll ever have to a shrine.
When I visited
Sicilya few years ago, my wife and I were in Palermo, my mother's birthplace, and I had to get a vasteddi. Fortunately, we found a cab driver who knew of a place in Piazza San Francesco. The vasteddi cost me about $2.00... the cab cost me about $20. Was it worth it? You bet it was!
I try to make Sicilian dishes here in
Florida, and I'm pretty successful
with panelle, and arancine, but vasteddi... hmmm. I can't seem to find
spleen anywhere. Any ideas of how I can locate some? I'd be willing to buy it from Joe's and have it overnighter, if that's possible.
Thanks, and stay well,

Tom Pocorobba
7/22/2008  

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Ciao,
I was searching online and came to your site. Very nice! I live here in
Sicily
and it was great to see so many of the meals I make written out in English...
Keep up the good work,
Jill
5/7/2008

My blog:
http://www.siciliansimplicity.blogspot.com/
 

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Salve
bel sito, complimenti davvero.
I'm Sicilian and I love to cook. I already
knew many of these receipts but it's always a pleasure to compare the
little details that make the difference when you cook.
I tried to follow your instructions to make about 20 Panelle, but you
really need to double the quantities of all ingredients to accomplish the
task.
I also prepared the Panelle Special as you suggested and the result was fabulous. I strongly recommend to anyone who want taste a bite of heaven.
In bocca al lupo
Vincenzo Tripodo
5/3/2008  

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Hi Enzo and Dimitri, 

I love the pictures of your family and the countryside pictures that you put in. The Website is superb and it gets better and better. 

I was speaking with my daughter-in-law today and she said that there are no cookbooks here with recipes that she remembered her mother cooking, until your website, which she thought was beautiful. When my sister went to Sicily she brought back a Sicilian cookbook for my son and daughter-in-law and that was the only one she had seen that came close. Your comments on the family and the mother’s role brought back many memories of what her mom used to tell the children when they were young. She can't wait to get more time to get into it more. She couldn't stop raving.  

You are a HIT!  

Charlotte L. 3/19/2008  

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Dear Mr. Vinny. You are too humble. You need not phrase to let everybody know how great you are We all know it. How devoted you were to the store. How well you have organized, the workers who loved you and respected you always. You made South American people and other including the Italians that worked for you to love" la focacceria" as if it was their own. Mr. Vinny, You created the focacceria You created in the workers the love of making what they cooked in the delicious dosage that You Mr. Vinny created in their hands,  and in their minds you inculcated the Sicilian way of cooking. The organization that the focacceria had was unbelievable, the take out section and the dinning room. There is nothing that you can't do. Everybody will remember you and thank you for having given us the joy of your delicious food. Thank you Mr. Vinny
emailR:
Joane324@noemail.com
3/18/2008  

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Vincent
Thank you, very appreciated. Too bad that you guys have sold the restaurant ... anyhow since you have unveiled your secrets you can bet that I will try all the recipes. 

Alessandro Matteucci 3/18/2008  

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Thank you so much for this....it is so wonderful to read the history behind the fabulous food....I've always wanted to visit Sicily and now I look forward to it even more.  

There are so many recipes that I remember my mother cooking when I was growing up but I was never able to get because of her illness....so I really appreciate your gift of "the Sicilian Table"... You should be proud of this website and I'm sure it will be enjoyed by many....  

Ciao,  

Rosalia L. 3/17/2008  

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i love this! great job. 

Rose A. 3/16/2008 

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Sicilian Cooking Plus
So enjoyed your commentaries and all of the recipes there in. I
would like to know if there is or will be a published edition of all that
is contained on your web site. Many of these recipes are those that take me back to my family’s kitchen and I frequented Joe's of Ave U way back when I was a youngster. I remember especially my grandmother’s delight in Joe's panelle vasteddi and arancine. Since she was a fabulous cook, she was the ultimate Sicilian’s food critic, so the authenticity of these recipes are truly valued.
Thanks,
Prudence Castelli Grzanka
2/12/2008  

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I love your website, i'm emailing it to my friends. 

Phyllis C. 2/9/2008  

 

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CommentsR: A marvellous job--a labor of love. Thank you!
CustomerNameR:
FrankMiceli
Newsletter: on
2/4/2008
******************************************************** Congratulations and Auguri, caro amico!
What a pleasure to receive news of this web site.
My sons and daughters will be very happy to share these special recipes.
Thank you from our heart for making the effort to produce this treasure.
Until we meet again...abbracci.
Dominic
2/3/2008  

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What a great Sicilian site. The content, the style, the organization is just outstanding.
As soon as I saw your site, I knew I had to add a link on my Favorite Sites page to your site.
The next time I go to
New York, I'll just have to visit your Focacceria Palermitana.
That is after I go to the Notaro Ristorante, my grandfather, Notaro, was born in Montemaggiore Belsito and the Amato Opera House, my grandmother Amato was born in Cerda.
Bravo!
John Notaro
1/3/2008

 

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Dear Mr. Ciaramitaro. Thank you for your prompt response to my request for the tripe recipe. I forwarded it to a friend of mine in New Jerseywho loves tripe as much as I do. I also intend to try to learn to make the vastedda. panella and arancine since these dishes are so hard to come by even here in Brooklyn. I wish you would get back into the business!  

Yours truly,  

Ray Pinto.  

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I was happy to find your website while I was looking for a recipe for
vastedde. I was surprised to see that you used to be the owner of Joe's of
Avenue U.As a
Brooklyn native I have eaten there many times. I especially remember the tripe you prepared and was disappointed that a recipe for it is not included in your collection! Please consider putting it in.  

Ray Pinto 1/2/2008  

Salute Vincent
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