Escaping poverty, and striving for a better life for their
families, Italians began emigrating from their motherland to the U.S. in the
late 1880s; by the early 2000s, there were over twenty-four million who would
call America their new home. http://en.wikipedia.org/wiki/Italian_American
My mother’s people traveled from Calabria to their new homeland in the early 1900s, and would eventually
take root in the Chicago-area. (My father’s people, Austro-Hungarian, also came to America in the early 1900s). Both of my parents were first-borne
Americans, as were their siblings. Faith, family, and food were
the underpinnings of their upbringing, as well as mine.
Like many immigrants, my parent’s families were poor and
unlike today, there weren’t any government or social agencies who gave aid to
the poor; back then, families made the most of what was available by earning a meager income
to help take care of their growing families; sometimes there wasn't enough food to go around, but somehow, everyone managed.
The English language was stressed with utmost importance, because in
order to succeed in the new homeland, the language also needed to be mastered,
that, and also getting a good education. The mother tongue was spoken in the household, but so was English; the respective cultures never suffered and were never lost.
Growing up, most of our meals were humble and used many of the
food conveniences of the era, but as often as possible, my mother always used
fresh produce, whenever it was available and in season. But, the most memorable dishes were those my
mother made, that she learned by watching her mother, the grandmother I never
knew, for special occasions like birthdays, First Holy Communion,
Confirmations, graduations, and holidays.
These specialties were labor intensive and involved huge amounts of
ingredients and foodstuffs. My parents
also made homemade sweet and hot Italian sausage and sold it to the neighbors
on a limited basis.
To this day, my favorite food is Italian, and over the years,
I’ve learned to experiment and adapt many of my mother’s simple, uncomplicated
dishes; but, somehow, they never, ever tasted the same…there’s nothing like the
touch of momma!! The following focuses
on Alessi Italian Foods, its history,
and its products. The vast array of
high-quality food products available from Alessi
Italian Foods is reminiscent of my mother’s specialty dishes; consistent
quality based on fresh and natural ingredients, makes for delicious tasting
creations.
~ How Alessi Italian Foods Began
~
“In
1947, the Nation was celebrating the end of World War II. Some 40 years
earlier, Antonino Alessi and his family emigrated from their native Sicily to
come to America, the land of opportunity. Tampa, then a sleepy port town
known mainly for handmade cigars, was chosen as home. At age 19, Antonino
(Tony) landed a job as a salesman for a national company, and quickly became
one of their best. Time went on and Tony's success continued.
Always looking to the future however, he realized he would be faced with a
dilemma. The company he worked for had policy that would not allow family
members to be hired. Concerned with providing for the welfare of his two
sons and desiring to establish an opportunity for his family to work together,
Tony left the security of his career position to build Vigo Importing
Company. In so doing, he displayed that same pioneering spirit that
guided his parents to America a generation before, a spirit, which continues
today at Vigo Importing into the third generation. Together with their
father, sons Tony Jr., and Alfred have brought Vigo Importing Company from its
humble origins to what is now a multi-million dollar corporation with national
and international sales.
In these days of corporate raiders and huge multi-national conglomerates, Vigo
Importing Company is somewhat an anachronism. We remain a family business,
squarely attuned to the changing needs of the marketplace and clearly aware of
what has brought us this far: quality, innovation and value. We use only
the best and freshest ingredients to produce truly unique products at
economical prices. We search the world for new tastes and products and
strive to bring them to you.
As a result of this pursuit, the Alessi product line was born. These
specialties capture the best of traditional Italian cuisine. From the
sun-kissed peaks of Sicily, to the northern vales of Tuscany, every facet of
Italian culture can be tasted and experienced. The Alessi label even
means things that the Italians haven't thought of, like White Balsamic
Vinegar. It's so different that we have been granted a patent by the
United States Federal Government for developing a new art. Let Alessi
turn you into an Everyday Gourmet.
You see, at Vigo Importing Company food is our business. And we take it
seriously. We strongly feel that the quality and variety of the food you
eat enriches your life, and we pledge to do all we can to provide you with
products of which we are proud.”
~ Alessi Italian Foods ~
The following items were tested in my home kitchen, and represent a
small selection of the extensive products available online, retail grocery, and specialty food
markets. No matter which product I
cooked with, the taste was clean, fresh, and delicious; each product was made from fresh, premium quality ingredients, and represented traditional
Italian standards and products at their finest.
Each one I used reminded me of my mother’s cherished recipe ingredients
that she learned how to master at her mother’s side, and in turn, I learned
from my mother. Alessi Italian Foods definitely rekindled and reconnected me with
those cherished memories learned at a young age in my family’s home
kitchen.
The Alessi Italian Foods
Experience ~
Mediterranean Specialties ~ Sun Dried Tomato Pesto,
Basil Pesto, Roasted Garlic Puree
Soup ~ Porcini Mushroom Soup
Rice ~ Risotto Milanese Style With
Saffron, Risotto With Porcini Mushrooms
Pasta and Gnocchi ~ Enriched One-Step
Lasagna, Gnocchi Di Patate
Premium All Natural Tomato Sauce ~ Smooth
Marinara, Princess Sauce With Heavy Cream, Puttanesca With Olives, Capers, and
Anchovies
Olive Oil ~ Extra Virgin Olive Oil
Vinegar – Balsamic ~ White Balsamic, White Balsamic Orange
Blossom Honey, White Balsamic Raspberry Blush, Balsamic Reduction Glaze, White
Balsamic Reduction Dijon Mustard Infused Glaze, Balsamic Reduction Glaze
Chocolate
~ My Adaptations ~
Lasagna ~ Alessi
Smooth Marinara Sauce, Lasagne; added Tomato
Pesto, Basil Pesto, and Garlic Puree to fresh ricotta cheese. I also peeled and sliced eggplant into
one-quarter inch rounds, salted each slice and placed in a colander, with a
weight on top (the salt pulls out the bitterness of the eggplant); after this
step, blot dry and dredge in flour, and discard liquid; lightly brown each side
in Olive Oil. In a lightly oiled oblong baking dish,
alternate layers of sauce, uncooked pasta, seasoned ricotta, and browned
eggplant slices; repeat until ingredients are used up; top off with shredded
Mozzarella and grated Parmesan; bake at 350 degrees in oven until cheeses have
thoroughly melted and become slightly browned.
Gnocchi Supreme ~ Alessi Gnocchi Di Patate and Porcini
Mushroom Soup; cook the Gnocchi Di
Patate according to package directions; drain. Reduce amount of liquid called for when
preparing the Porcini Mushroom Soup
and cook to a consistency of a sauce; add to cooked Gnocchi; for a flavor add, sauté thinly sliced fennel, including
fronds, sliced sweet onion, and Garlic
Puree; mix everything and mixture place in lightly oiled baking dish and
top with bread crumbs that have been flavored with a choice of grated Italian
cheeses such as Asiago, Grana Padano, Parmigiano-Reggiano, or Pecorino; bake at
350 degrees in oven until topping turns slightly browned.
Quick Takes ~ Prepare either of the Risottos according to package. Serve alongside browned lean meat that’s been
added to one of the Pasta Sauces; top
with freshly grated cheese of choice.
Complete the meal with a fresh salad made with a light dressing using any
of the White Balsamic Vinegars,
flavored with Basil Pesto, Tomato Pesto, and/or Garlic Puree, and Olive Oil. Consider making a
salad comprised of garbanzo and cannellini bean salad with thinly sliced
shallots and chopped fresh Italian parsley; season with a dressing of one of
these White Balsamic Vinegars, Olive Oil,
Garlic Puree, and Basil Pesto.
Balsamic Reduction Glazes ~ Next time you braise, roast,
bake, or grill, consider brushing your protein with one of these flavorful Glazes, or drizzling them on the cooked
protein; the delightfully intense flavor these Reductions add to your finished dish is amazing. Do consider using the Chocolate Glaze drizzles over fresh cut fresh fruits (e.g. pineapple,
pear, kiwi, berries, etc.); or macerate the fruits in the Glaze and a hint of one of the flavored White Balsamic Vinegars; serve over pound cake or angel food cake,
with an add of fresh whipped cream.
~ In Closing ~
You don’t have to be a celebrated chef to be a culinary wizard
when it comes to cooking Italian. Some
of the best chefs began as home cooks, or learned from one. What is key is having a passion for what
you’re cooking, enjoying doing it, using quality ingredients and products such
as Alessi Italian Foods, and feeding
the hungry souls with joy and humility. Be
sure to check the website for recipes using Alessi
Italian Foods. Each product is
flavorful, high quality, and delicious! For more information about these wonderful products, including
recipes, go to http://alessifoods.com and http://www.vigo-alessi.com/index.php?option=com_content&view=article&id=29&Itemid=53
That’s it for this edition.
Until the next one, remember to always celebrate yourself and your
culinary curiosity. Happy cooking…happy eating!
By Terry Herman
TERRY HERMAN continues perfecting her passion for food and
wine. She has been covering culinary
related for many years as it relates to wellness and a healthy lifestyle. Her popular blog, Terry's Spa, Beauty and Wellness
Go-To has featured formidable reviews of cookbooks, restaurants, wine and
food, food prep and tools, chef interviews, and coverage of prestigious events
such as the International Home+Housewares Show, the National Restaurant Show
and the Sweets and Snacks Expo. She has
been published since the mid-1990s in both consumer and trade publications, and
is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is
frequently interviewed by publications for her expert content. She has also presented at major industry
conferences, and has served with distinction on numerous governing and advisory
boards. She has a background in
strategic and qualitative management, consulting, and motivational speaking. Her social media outreach includes Facebook,
LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and
Tripatini. For additional information,
email her at terry.herman@gmail.com.
ALL MATERIALS COPYRIGHT PROTECTED
(Introductory photo credit from italianfoodforever.com; second photo is of my mother; all other photo
credits as represented by the specific brand.)
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