Inside This Issue

• Fieri Boston's 9th Annual Pasquetta Scholarship Gala A Success

• Fieri International 20th Anniversary Convention

• Mangia: Recipes Courtesy of All Things Sicilian

• Regional VP Report

• Tribute to Mr. Nigro

• Cooking With Pino
  

Mille Grazie:
Special Thanks To Our Sponsors

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Fieri Boston's 9th Annual Pasquetta Scholarship Gala A Success
By: Doreen Giammarco

The Fieri Boston Scholarship award is an award that is open to high school seniors of Italian descent. The application process is a very rigorous one. Each application must include an official high school transcript, 2 letters of recommendation, extracurricular activities, a long essay and 2 short essays. Applicants must demonstrate a serious intent in the Italian language and culture, academic achievement and merit and involvement in community, academic and/or social activities. The applications are presented to the Fieri Boston scholarship committee who carefully reads over each application and votes for the best candidate(s). The 2004-2005 Scholarship committee members are Angela Cassano, Maria DiStefano, Sal DiStefano, Ralph D’Angelo, Gary Heald, David Spada and Doreen Giammarco. This year’s scholarship winners are Christina Patti and Anthony Bova, Jr.

Christina Patti is a resident of Revere, MA and a recent graduate of Revere High School. She is a young woman who demonstrates a strong sense of diligence, maturity, intelligence and connection to her Italian heritage. Among her many awards and accomplishments are National Honor Society, Perfect Attendance Award, Excellence in Italian and Excellence in Social Studies. Christina has participated in many school sports and volunteered for various community activities. She was a writer for the school newspaper and member of Student Government. She also studied and excelled in Italian at Revere High School. In her essay Christina expressed how proud she is of her Italian heritage and how it has deeply influenced her life. She wrote, “I want to keep the Italian language and culture continuing with each generation.” Christina plans to attend Northeastern University in the fall where she intends to major in Criminal Justice. She would also like to study abroad in Italy for a semester to further strengthen her connection with her Italian culture.

Anthony Bova, Jr. is a resident of Middleton, MA and a recent graduate of Masconomet Regional High School. He is a young man who demonstrates motivation, perseverance, intelligence and a strong sense and appreciation of his Italian culture. Among his many awards and accomplishments are Senior National Honor Society, Student Council Senior President, the John and Abigail Adams Scholarship for outstanding MCAS scores and grade point average and various academic achievement awards for math, science and Spanish. He volunteered at the Massachusetts State House and Boston City Hall during his summer vacations to gain political experience. Anthony also worked at his family’s bakery where he learned the value of hard work and persistence. In his essay Anthony expressed how the Italian culture has profoundly influenced his life. He wrote, “The Italian mentality of work and respect is like no other ... I feel the values I have learned have shaped my personality and sense of self”. Anthony plans to attend Boston College in the fall where he intends to major in Political Science and minor in psychology or astronomy. He also plans to participate in sports such as tennis, skiing and diving while at Boston College.

The scholarship recipients were honored at Fieri Boston’s 9th Annual Pasquetta Scholarship Banquet on April 2, 2005 at the East Boston Hilton. On behalf of the Fieri Boston Scholarship committee I would like to wish Christina and Anthony the best of luck in their future plans. They truly personify the essence of Fieri in their appreciation for and genuine interest in promoting the Italian culture in today’s society. Auguri e Buona Fortuna!!!

Please visit the website to view more pictures from Fieri Boston's 9th Annual Pasquetta.

Fieri International 20th Anniversary Convention

Fieri International 20th Anniversary Convention in New York City
By: David Spada

It's amazing how well the city of New York has treated us Bostonians over this past year. Not only were we treated to the collapse of the Yankees to the eventual World Champion Boston Red Sox but also we were treated to an incredible 20th Anniversary Celebration of Fieri.

Convention day 1 was an eventful day to say the least, especially for those in the Fieri-Boston contingency who traveled in the van.

After a 4.5 hour long van ride down, where we were treated to the sounds of greats such as Jimmy Buffet, Eros Ramazzotti, and Vanilla Ice, we arrived in NYC just in time to get side-swiped by a Pepsi Truck. We were expecting P.Diddy to step out and help us, however, we were not so lucky in that regard. Luckily nobody was hurt in the incident, however, we literally started our NYC experience off with a BANG!

That night we attended a fantastic reception at the Italian Consulate. This was a great primer for all of us to meet new friends and re-connect with old ones.

At the reception we had the honor of meeting the founders of Fieri John Calvelli and Gina Biancardi Rammarone. It was great to hear them recount the "old" days of Fieri and to see them so proud of where we are today.

The morning and afternoon of convention day 2 was occupied by meetings and workshops. At the morning meeting a new Fieri International Board was elected. We will be represented by President Paul Raschilla of New York, our own Sal Di Stefano as Vice President, Treasurer Lou Storino from Chicago, and Secretary Lisa Pastore of Chicago. Also, our own Bob Yantosca was elected as the New England Regional VP of Fieri International.

We were welcomed on night 2 of convention at the estate of Gina Biancardi Rammarone. Gina and her husband put together a memorable evening of food, drinks, and dancing for all who attended.

The 2005 Fieri International Convention was a great opportunity to get in touch with what this organization is all about. We are promoting our culture and at the same time making life long friends.

I encourage all of you to make the effort to attend the next convention!

Mangia: Recipes Courtesy of All Things Sicilian

Codfish, Sicilian-style

Cook pasta until al dente in lots of boiling salted water. While the pasta cooks, sauté the sausages, sliced into pieces, in a little olive oil until browned. Add onions and any additional veggies and cook until softened. Add sauce. When pasta is done, drain quickly and toss with the pasta. Serve with grated cheese if desired.

• 2 pounds fresh codfish, cut in 3 inch pieces and dredged in flour
  
• 4 to 6 tablespoons Sicilian Extra Virgin Olive Oil
  
• 1 medium onion, chopped
  
• 2 stalks celery, chopped
  
• 2 large potatoes, thinly sliced
  
• 1 pound zucchini, thinly sliced
  
• 1/2 cup pitted and chopped Mediterraneo Cracked Sicilian Olives in Sea Salt
  
• 1/4 cup Mediterraneo Pantelleria Capers in Sea Salt
  
• 1 16 ounce can Chopped Tomatoes
  Freshly Ground Pepper and Sea Salt to taste

Soak capers in three changes of water for a total soaking time of at least 20 minutes; drain well.

Heat a sauté pan over medium heat and add 3 tablespoons olive oil to pan; when olive oil is hot but not smoking, brown fish lightly. Set aside. In large sauté pan or wok, cook onion and celery in 2-3 tablespoons hot olive oil until onions are translucent. Add sliced vegetables (except zucchini), capers and seasoning. Simmer fover medium-low heat for 20 minutes, stirring occasionally.

Add zucchini and browned cod and simmer 13-15 minutes longer. Serve with a crusty bread. Optional: omit potatoes and serve with buttered cooked rice.

Asparagus and Anchovy Sauce

• 1 pound pencil-thin asparagus
  
• Sea Salt and freshly ground Pepper to taste
  
• 3 Tablespoons Sicilian Extra Virgin Olive Oil
  
• 3 garlic cloves, finely chopped
  
• 6 oil-packed anchovies, drained of oil or 6 salt- packed anchovies, rinsed well to remove salt
  
• 1 Lemon, sliced into wedges

Gather the asparagus in a bunch and tie with a string. Cut across the base of the stalks to remove tough portion. Blanch the asparagus in salted boiling water for 2 minutes and drain. Let cool, then chop the asparagus into one-inch length pieces. Sauté asparagus, olive oil & garlic for 2-3 minutes over low heat. Add anchovies, stirring until they dissolve. Toss with pasta of your choice. Serve with lemon wedges and a crusty bread.

Ensalata Mista with Two Classic Vinaigrettes

• 8-12 cups salad greens, a mix of baby and full- grown greens
  
• 1 large tomato, diced
  
• 1 cucumber, diced
  
• 1 carrot, shredded or ribboned
  
• 1 green pepper, sliced into rings
  
• Other salad ingredients as desired

Tip: Serve “wet” or highly perishable salad ingredients such as hard-cooked eggs, tomatoes and cucumbers in separate bowls, salad-bar style to avoid soggy leftovers. This also cuts down on waste, as diners choose only the veggies and toppings they like rather than just pushing costly ingredients to the side of the plate.

Dressing

• 1/4 cup Balsamic, White Wine, Raspberry, Sherry, Champagne or Red Wine vinegar, flavored or not
  
• 2 teaspoons Dijon mustard
  
• 1 small minced shallot
  
• Sea Salt and freshly ground Pepper to taste
  
• 3/4 cup Extra Virgin Olive Oil
  
• Fresh herbs of your choice: parsley, rosemary, basil, thyme, tarragon, dill

Whisk together vinegar, mustard, salt and pepper. Begin adding oil a few drops at a time, whisking so that it is thickened slightly. Continue adding oil and whisking ingredients until the oil in incorporated. If the vinaigrette is not thick enough for your taste, add Dijon mustard, ½ teaspoon at a time until it is.

Limoncello Almond Baci ("Kiss") Cake

• 1 package Yellow Cake mix (recommended: Duncan Hines or Betty Crocker)
  
• 1/3 cup Sicilian Extra Virgin Olive Oil
  
• 2/3 cup water
  
• 2/3 cup Limoncello Liquor- Any type
  
• 2 heaping Tablespoons Almond Nut Cream
  
• 2 Tablespoons Lemon Marmalade
  
• 2 eggs

Combine the above ingredients in mixer and blend three minutes at medium speed. Grease and flour a Bundt pan and pour in mixture, tapping pan lightly to remove air bubbles.
Bake in 350 degree F oven for 45 minutes, or until cake is done. Cool 15 minutes, and remove from pan. Cool completely on wire rack.

Frosting:

• Four heaping tablespoons Almond Nut Cream
  
• 2 tbsp. milk or cream
  
• 1/2 cup powdered sugar
  
• 2 tablespoons Limoncello

Combine; blend until smooth. Add additional sugar or milk if needed until frosting reaches desired consistency (more glaze than buttercream). Drizzle over cooled cake and top with crushed toasted almonds.

Editors Note:

On behalf of Fieri Boston we thank All Things Sicilian for their support!

www.allthingssicilian.com

Regional VP Report

FIERI New England Regional Report
by Bob Yantosca

Dear FIERI Boston members,

Ciao a tutti! I would like to introduce myself to you as FIERI New England Regional Vice President. I will be taking over for Rina Crugnale, who has served in this capacity for the last 4 years. I would like to personally thank Rina for all of the dedication and hard work that she has brought to both FIERI Boston and FIERI International. Auguri e buon lavoro!

Let me take this opportunity to present you with my goals as New England Regional Vice President:

(1) I will work to increase FIERI's presence in the Providence metro area. Rhode Island has a huge Italian-American population, and Providence’s Federal Hill neighborhood is one of the last remaining historic “Little Italy” neighborhoods left in America today. I will work closely with FIERI Boston and the other Boston-area Italian organizations to explore ways in which we can co-sponsor events in Providence. In doing so, I hope to be able to recruit new FIERI members from Providence, with the ultimate goal of starting a self-sustaining FIERI chapter there.

(2) As you may already know, there is a FIERI Connecticut chapter in formation, based in the New Haven area. To date, this chapter has gone through the usual “growing pains” that many fledgling FIERI chapters have experienced, namely problems with member recruitment and event planning. I will work with the Connecticut leadership to ensure that they get the proper assistance that they need to become a fully functioning FIERI chapter.

(3) Boston is one of the strongest chapters in FIERI International, and I intend to help keep it that way. One new initiative that I will help implement is an alumni outreach program. I will work with the newly appointed FIERI Boston Alumni Committee in engaging the alumni of FIERI Boston. We will invite FIERI Boston alumni to attend upcoming events, such as our planned Wine Tasting for October Italian Heritage Month and Pasquetta 2006. The alumni of FIERI Boston are a great resource; these are the people who can provide networking contacts or serve as mentors to some of our members. (A similar alumni-outreach initiative will be adopted in the New York area FIERI chapters this fall.)

(4) I will keep my chapters well informed. I plan to write a quarterly column in Adesso! The FIERI Boston Newsletter so that you will be informed of what is happening in the other FIERI chapters nationwide. I will also provide a monthly “Regional VP Report” at each FIERI Boston meeting. However, communication is also a two-way street. It is my job to represent the FIERI Boston chapter to the FIERI International Executive Board. Please do not hesitate to contact me if you have any concerns, questions, positive comments, or suggestions for improvement.

With your support we can take FIERI to new heights!

Mille Grazie,

Bob Yantosca
New England Regional Vice President
FIERI International

Tribute to Mr. Nigro

Our “Fieri Father”
By: Sal & Maria Di Stefano

On May 15th, 2005 we lost our Father and best friend Gerardo Nigro. Many of you considered him to be a second father and enjoyed his guidance, sense of humor, and his famous café over the years. He opened his house at all times and for our annual Spaghettata to help Fieri raise money for scholarships, to help a blind man (Police Officer Maurizio) get an operation, and for Fieri items such as bocce balls, a tent, grill, etc. Not only were members treated to great food and hospitality, but also he served as a tutor for Italian card games such as Briscola, Scopa, and Tre Sette. He could also be seen with Mrs. Nigro selling raffle tickets at Pasquetta. At Pasquetta this past April, both of them were honored as “Honorary Members of the Year.” He loved Fieri, and its members. He loved what it stood for and was happy to help provide opportunities he never had growing up. Most importantly he was interested in the lives of many of you. We were lucky to have such a great benefactor as him.

Our family thanks all of you for your support, prayers, cards, flowers and donations to the Gerardo Nigro Scholarship Memorial Fund.

Cooking With Pino

Cooking With Pino
By Doreen Giammarco

Look out Emeril and Bobby Flay. Hats off to our own beloved and popular chef, Pino Irano, chef / owner of Piccolo Nido Restaurant in the North End. On Saturday June 4th Pino delightfully hosted a cooking demonstration for a group of Fieri Boston members featuring three of his culinary creations in the kitchen of his very own restaurant. It was hot outside and in the kitchen that day. Pino was “on fire”. He started out his demonstration with a champagne toast and a classic “Pino joke”. His cooking demonstration was entertaining, educational and presented in true Pino fashion.

Pino demonstrated his true culinary talent while preparing three of his most delectable dishes for us such as a roasted pepper appetizer, spaghetti amatriciana and veal valdestana. He proudly pranced about the kitchen explaining the steps for cooking each dish using only the freshest and finest of ingredients. He even shared some of his cooking secrets with the group.

Following the demonstration was a tasting of each of Pino’s delicious creations. When all was said, done and eaten, Chef Pino challenged the group to cook each of the dishes he had just demonstrated. Two teams of men versus women participated in a cooking competition. The teams were Rina Crugnale, Laura D’Angelo, Pam Marascia and Doreen Giammarco versus Ralph D’ Angelo, Bob Yantosca, Sal Onorato, Jim Leccese and Sam Brusco. Both teams did a very good job under Pino’s supervision. However, the women were slightly more graceful and organized in their presentation.

If you would like to know more about Pino’s culinary creations please try these and other dishes at Piccolo Nido Restaurant. You will not be disappointed with any entree on the menu. Many thanks to Pino for being a gracious and entertaining host and a tremendous supporter of Fieri Boston!! Mille Grazie!!

Please visit our website to view pictures from "Cooking With Pino"