NOVENA DI SAN ANTONIO AL CLUBSACCHESE IN WHITESTONE, NYNella foto: Il Presidente del Club Sacchese Benny Polito insiemealle socie del Club femminile riuniti per la Novena in onore di SanAntonio nella sede dell’Associazione in Whitestone, Queens,NY, USA.Dear Friends/Cari Amici,We are very excited about the upcoming6th Annual Festa <strong>Italian</strong>a/BBQthat will take place in just 4 short weeks onSunday, June 23rd!We're hoping you have already saved the date,and now it's time to save your spot at the picnic table!Registration is quick and easy!to register or visit our website:www.camr-uco.org (Calendar of Events page.)We're looking forward to playing, eating, relaxingand having fun with you all on the 23rd!Cultural Association of the Molise RegionQuestions?Email us at camr3116@gmail.comor call Alfredo at 917.734.8964ASCOLTATE CIAOITALIARADIO SUINTERNETwww.ciaoitaliaradio.net24 ORE DI CANZONI ITALIANE ECANZONI NAPOLETANEITALIAN AMERICAN CIVIC LEAGUE CLUB OF FORT LAUDERDALEWhen you are in and around the Fort Lauderdale area and you want to attendthe <strong>Italian</strong> <strong>American</strong> Civic League Club of Fort Lauderdale call theIACLC’s President Dolores DiGangi 954-566-9100A LITTLE PIECE OF ITALY ON A CORNER IN CORONA HEIGHTSby Merle Exit“Mama’s Special” isa cold sandwich of prosciuttini(different from prosciutto),salami, and mozzarella withmarinated mushrooms and sweetred peppers. It is the most requested<strong>Italian</strong> deli sandwich ata place called Leo’s Latticini or“Mama’s of Corona” locatedon the corner of 104th Street and46th Avenue in a section ofQueens known as CoronaHeights. What makes it so specialis that the bread is bakedin their bakery down the block,and roasted red peppers andmozzarella is freshly made in thekitchen.The story goes back toIrene and Frank Leo, who cameover from the <strong>Italian</strong> city of Bari,opening a deli back in the 1930sat a different location. Theirdaughter, Nancy De Benedittisand her husband Frank DeBenedittis, took it over andbrought the business to Corona.Nancy, known as “Mama”,was the matriarch of the familyand the person that expanded thedeli to include the Southern <strong>Italian</strong>recipes of hot foods.Walk in on a Fridaywith choices of: Eggplant Parmigiano,filet of scrod or flounder;Fritatta (omelet); and Linguiniwith Seafood Sauce... you canalways get roasted turkey withgravy made daily. I decidedon both the linguini and the eggplantparm. Good choice! Theyhappened to have made a whitesauce with the seafood being ofclams, sea scallops and shrimp. Iwould personally match this dishto eating in a fine dining <strong>Italian</strong>restaurant that Zagat gave a 30to. What made the linguini extraspecial is that this wonderfulplace makes their own pasta in astore that abuts the deli. Macaronisalad never tasted this good!Oh, there is much moreto the deli than the counter withthe above hanging dry meats aswell as some imported cheeses.Shelves of imported <strong>Italian</strong>staples...they are also stockingup on the real Nutella!Let’s get the wholefamily into this with her threedaughters Carmela Lamorgese(pasta maker), Irene Bend andMarie Bend…plus a baker, andstaff. Certainly need them all.You see, there is no place tosit in the deli. So where do thecustomers go? Abutting the pastavenue is Mama’s Backyard Cafeand bakery.The counters in thebakery extend with several glasscases of some delicious lookinggoodies. Okay, twist my arm...Ihad to taste some pastries. Sfogliatellehad a great outer crunchon the shell and creamy cheesyinside stuff. I was surprised tosee that cannolis were alreadystuffed but the shell on thechocolate one really held upwithout any sogginess (I waiteduntil I got home to indulge),and judging from the customersat the counter, they go prettyfast! Loved, loved the cannolicream...which also sat atop therhum baba...just tasted the top...haven’t bitten into that one asyet. One pastry similar to amacaron...meringue with almond paste.Delish! Napoleons and more.Coconut macaroon that is quitemoist and with a bit of chocolate(Continued on page 11)Leo’s RavioliThe FreshestRavioli&Pastain Queens46-04 104th Street, Corona Heights, NY718-639-7211VisitThe <strong>Italian</strong> <strong>American</strong> MuseumLocated at 155 Mulberry StreetNew York, NY 10013(212) 965-9000Executive Offices<strong>Italian</strong> <strong>American</strong> MuseumC/O <strong>Italian</strong> Charities of America, Inc.83-20 Queens Boulevard, Elmhurst, NY 11373Phone: (718) 478-3551Fax: (718) 478-3553www.<strong>Italian</strong>AmericaMuseum.org<strong>Italian</strong> Language Corner –Angolo della Lingua <strong>Italian</strong>aBUSINESS TRAVEL -VIAGGIO D’AFFARII would like to arrange a meeting with…..Vorrei organizzare una riunione con…….I have an appointment with Mr/Mrs….Ho un appuntamento con il Signor/ la Signora…..Here is my business card.Questo il mio biglietto da visita.I work for………Lavoro per……How do I get to your office?Come si arriva al suo ufficio?10
PREMIO ARTUSI 2013 ALL’ITALOAMERICANAMARY ANN ESPOSITO(Continua dalla pagina 9)Latouche (2009), Don LuigiCiotti (2010), Oscar Farinetti(2011), Andrea Segrè (2012).Una scelta, quella di Mary Ann,in perfetta sintonia con il temadella Festa Artusiana 2013,incentrato sulla cucina italiananel mondo. Il Premio Artusi 2013le sarà conferito, si legge nellamotivazione, “per la straordinariaopera di diffusione dellacucina italiana negli Stati Unitid'America. Sia attraverso la produzionetelevisiva sia attraversole numerose pubblicazioni, inun lavoro volto al recupero dellamigliore tradizione territoriale ealla valorizzazione della cucinadomestica, cuore della mission diCasa Artusi”.Il Premio le sarà consegnatonel prossimo mese disettembre (sabato 14) e non inoccasione della Festa Artusiana(22-30 giugno) a Forlimpopoli.Nel corso della Festa Artusiana,invece, saranno consegnati i duePremi Marietta ad honorem,che affiancano il Premio Artusi,assegnati quest’anno al pasticceredi fama internazionale MiroMancini e all’ambasciatrice dellacucina italiana nelle filippineMargarita Fores.ANTENATI VINI FRANCESIERANO ETRUSCHIROMA - I vini francesihanno i loro antenati neivini etruschi importati intornoal 500 avanti Cristo: e' quantomostra la prima ricerca chericostruisce l'origine dellaviticoltura in Francia. Lostudio, coordinato da PatrickMcGovern dell'universita'americana della Pennsylvania,e' pubblicato sulla Pnas.Basato su analisi biomolecolaricombinate con l'archeologia,il lavoro mostra che la produzionedi vino in Franciapotrebbe essere stata alimentatadall'importazione del vinodegli etruschi.Consolato Generale d’ItaliaConsulate General of Italy690 Park Avenue, New York, NY 10065info.newyork@esteri.itTel. (212) 737-9100 (9.00 - 17.00)Fax (212) 249-4945HOURS OPEN TO THE PUBLIC:Monday - Friday 9:00AM to 12:30PMORARIO DI APERTURA AL PUBBLICO:lunedì - venerdì 9.00 - 12.30information - informazioni:www.consnework@esteri.itAnthony M. BattistiCriminal Defense AttorneyDWIDomestic ViolenceAssaultDrugsWeaponsRobberyHomicideLarcenyFrauds87-13 Myrtle Avenue, Glendale, NY 11385718-846-5843St. Cono was born inTeggiano in southern Italy in the1100s. He became a Benedictinemonk and went on to performnumerous miracles. His remainswere later embedded in a statuein the church of Santa MariaMaggiore. Many ancestors ofTeggiano, Sassano, and the Vallodi Diano region have adaptedSan Cono as their patron saint.The history and thetraditions that have been handeddown know little of the parents;the father of Cono probablybelonged to the Indelli (orMannelli or De Indella) familyand Cono's mother's name wasIgniva. Since they were sterile,and of advanced age, they hadnot been blessed with the joyof a child. But Igniva and herhusband had, according to thetradition, a vision of a light cone.When they consulted their visionwith a priest, he said to them thatit was a divine signal, announcingthe conception to them oftheir longed son. The same priestproposed the name of CONO, inreference to the luminous cone ofA LITTLE PIECEOF ITALY ONA CORNER INCORONA HEIGHTSby Merle Exit(Continued from page 10)dipping. Did I mention the <strong>Italian</strong>cheesecake and cupcakes?Definite long list ofbreads that include a prosciuttobread and these small roundpizza looking ones with its ownspices. Great for placing some ofthe fresh mozzarella and givingit a quick visit to the broiler. Ifyou are not up for a sweet dessert,there is always the taralli,a breadstick textured bite sizedsnack that is baked with fennelor black pepper.There are tables andchairs as well as a small foodmenu and tasty <strong>Italian</strong> coffee.Cappuccino anyone? Anotherroom past it has a long table withchairs and seems to be used bythe firefighters and police officerswho are taking their lunchbreak.So, why is it calledMama’s Backyard Cafe? Go outthe back door to view an outdoorgarden complete with wroughtiron furniture, a statue of St.Francis, fountain, picturesquemural and a wall herb garden.Hey, what’s an <strong>Italian</strong> cafewithout fresh basil and such?Someone obviously wanted toduplicate an <strong>Italian</strong> piazza.With a picture beingworth a thousand words, youwill find millions on the outsideof one of the stores depictingthe history of both the familyand those who stopped in for aloving day of food and conversation,which now may turn tobaseball. The New York Mets.Mama’s has a few stands at CitiField selling those scrumptioussandwiches. When do theyfind the time to sleep? LET’SGO MAMA’S!Phone number forthe bakery is 718-565-9104...Mama’s of Corona deli is718-898-606911The History of St. Conothe dream.Cono's infancy passedin full with a familiar atmosphereof attentions and religious spiritof the city traditions of Teggiano.In fact, the religious experiencesbegan to manifest its influenceon the young Cono that hebegan to attend the church of theCelestini Fathers, with the onepurpose to remain in the worldfor consecrating service of God.Although Cono wasdiligent with his studies andprayers at the convent, Cono'sparents were against him stayingthere. In order to avoid of beingremoved from the convent Conohid in a furnace that was used bythe monks to prepare for the bakingof the bread.The fact that the flamesof the furnace did not injureCono was taken as a sign ofdivine intervention, and it wasdecided that Cono should continuehis studies at the church.At 18 years of age,on the evening of June 2, anunexpected light in the refectoryof Cadossa announced the call toGod. In the same night, Cono'smortal life stopped.The Miracles of SaintCono: It took official miraclesfor Cono to be declared a Saintby the Catholic Church .DALL’ ITALIA UNA RICETTA DI BUON GUSTOSTINCO DI VITELLO - VEAL SHANKINGREDIENTI1 stinco posteriore di vitellino1 cipolla1/2 kg di funghi porcini freschi2 spicchi d’aglio2 carote1 peperone verde150 gr. di vino bianco200 gr. di olio extravergineINGREDIENTS1 hind veal shank1 onion (large)1 ½ lbs. fresh porcini mushrooms2 cloves of garlic2 carrots1 green pepper5 ½ oz of white wine7 oz extra virgin olive oilPREPARAZIONELiberare lo stinco dalla pelle, lavarlo accuratamentee insaporirlo on sale. Farlo rosolare a fuoco fortee infornarlo per circa 2 ore. Infine, aggiungervi lacipolla tagliata a fette, i funghi porcini, l’aglio, carotetagliate a dischetti ed il peperone a strisce. Farcuocere per altri 20 minuti, irrorandolo con vinobianco. Dopo che il liquido si e’ ritirato, togliere lostinco e passare il composto al setaccio, cosi’ da ottenereuna densa salsetta. Privare lo stinco dell’osso,tagliarlo a fette e versarvi la salsa calda.PREPARATIONSear the shank on a high flame (to remove the skin).then cook in the oven for about 2 hours. Add thesliced onion, pepper, carrot, mushrooms andgarlic and cook for 20 minutes more. Basting withwhite wine. Pass the sauce through a sieve. Slicemeat off the bone place meat in serving dish thenpour the warm sauce that has been strained overthe veal.Buon AppetitoHis first miracle was,being young, that being in theconvent, without knowing it tohis parents and when being theselooking for to him, Cono hidwithin the furnace of the bakerywith the firewood and ignitionto avoid to be found and recognized.When Cono was foundin the furnace and he did nothave any injuries, it was confirmedin the eyes of Cono's parentsthat the religious vocationof Cono was divine acceptance.From that moment onward, Conolived permanently in the convent.The second miraclemakes reference to the fact thattwo neighboring towns disputedthe possession of Cono's mortalremains. The dispute wasresolved arranging his corpse ina cart with two oxen, leaving itat fork in the road between roadsthat led to Padula and Teggiano.Without any human intervention,the oxen immediately led the cartwithout stopping to the entranceof the Church of Teggiano wherethe body was buried on September27, 1261).The third miracle happenedduring a battle in whichTeggiano was intensely bombed.When the population took refuge(Continued on page 12)
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