Italian American Journal Giornale Italo Americano - GIA

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 Italiancheesecake 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 Italian 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 Italian cafewithout fresh basil and such?Someone obviously wanted toduplicate an Italian 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)