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See page 4 for details!
FEATURINGChef Benard Tamburello
FEATURED ENTERTAINMENTRoss Gagliano &"Spell Bound"
Henry Lovoy & "Razz Ma Tazz"
Dance South Italian Dancers
Frank Ranelli &"Big Daddy's New Band"
“TOTAL A$$ET$”
Dear Friends of Saint Mark
A warm welcome to the 2014 Feast of Saint Mark Italian Food Festival. I'm grateful you have joined us to celebrate our PatronSaint, Mark the Evangelist. The history of our Parish dates back nearly 110 years when the first Italian immigrants arrived in our city and established a church in the East Thomas District of Birmingham in 1905. Our present Church and campus werededicated in 2003 and serve 1,100 Catholic households.
The Birmingham area is blessed with many neighborhood festivals that celebrate our shared culture and history. Festivals enliven our sense of community, helping us understand one another's struggles and dreams, and the faith, conviction and pridethat inspire success. The Feast of Saint Mark Italian Food Festival is relatively young, marking this year, its third anniversary. Our Parish welcomes its opportunity to promote a greater spirit of community. With gratitude, we share the story of our PatronSaint and the Italian immigrants who made their home in Birmingham.
I express my appreciation to the 2014 Organizing Committee, sponsors, vendors, team leaders, volunteers, and to all our friendswhose labor of love make the Festival possible. Thank you for sharing your energies, creativity, and resources to assure the thirdFeast of Saint Mark Italian Food Festival is one that will foster greater community. We celebrate our Good News with food,friendship, music, dancing and more. It's my conviction that the best milestones for Saint Mark and its Festival have yet to come.
Again, welcome to the celebration of the 2014 Feast of Saint Mark Italian Food Festival. Each one has a wonderful story that canenrich our life and vocation. It's been said the "third time" is a charm. As you make your way through the pavilions, visiting andsampling foods, listening to the sounds of music and laughter, surely you will agree there's a bit of heaven under our feet as wellas over our heads.
It is my prayer that the City of Birmingham, and the many people who live in its neighborhoods, will grow in their understandingthat we are one community.
Hope and Joy,
Fr. Joe CulottaPastor
Post Office Box 380396 Birmingham, Alabama 35238-0396 Phone 205.980.1810 Fax 205.980.9208 E-Mail [email protected]
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Festival
Mission Statement
Saturday, April 26, 2014 is the third annual Feast of Saint Mark Italian Food Festival in Birmingham, Alabama. After the inaugural event in 2012,the Festival has grown to provide community, food and fun to over 3,000 guests. Come and celebrate the historic Italian heritage and culturewhich played a major role in the development and growth of Birmingham. It’s an event that you will definitely want to attend with your family andfriends. There are events and venues for everyone.
The Festival will be held on grounds of Saint Mark the Evangelist Catholic Church and will begin at 4:00 PM immediately after the 3:00 PM Mass.
Benvenuti alla Festa di San Marco Italian Food Festival
3
The Festival
The Feast of Saint Mark Italian Food Festival
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What do the colors on the Italian Flag represent?The colors of the Italian flag have two distinct interpretations,
one pertaining to geography and one to religion.
GEOGRAPHICAL MEANING: Green represents the Country's plains and the hills; White, the Alps covered in snow; and Red, the blood spilled inthe Wars of Italian Independence.
RELIGIOUS MEANING: Green represents hope, White, faith and Red, charity.
Green White Red
• To recognize and promote the story of our patron - Saint Mark the Evangelist
• To educate and further the understanding of the Catholic Faith
• To be genuine and authentic to the Italian culture in all aspects
• To provide a multi-generational rewarding and enriching experience for all with consideration to those in need
• To strive for the upmost quality in every aspect of the event
• To be open and accessible to anyone in the community
• To be fiscally responsible
• To create memories for our guests that will in last a lifetime
• To foster a culture of parishioner ownership and volunteerism
PAGE TABLE OF CONTENTS
1 Father Joe’s Welcome Letter
3 The Italian Flag
4 List of Advertisers
5 History of Saint Mark the Evangelist Catholic Church
9 Saint Mark the Evangelist Parish Staff
7 Program of Festival Events & Photo Gallery
12-13 Sicilian Culture Continues in Birmingham
20 Italian Traditions Live on in America
24 FOSM2014 Chairman’s Letter
25 FOSM2014 Sponsors
28-29 Saint Mark the Evangelist Parish Ministries
32 What is Real Italian Cuisine?
34-36 Italian Recipes
38 Italian History in Brief
41 Celebrate Italian Culture—Tour Italy!
48 The FOSM2014 Committee
The FOSM is a quality celebration honoring both the PartronSaint of the Parish, as well as the origins of the foundingparishioners who built and grew the original Saint MarkParish.
The key prinicples that are integral to this annual event are:
HistoryAdvertisers
54
Saint Markthe Evangelist Catholic Church
Our Parish has a long history dating back to some of the original Italian immigrants to the Birminghamarea. The first Saint Mark Catholic Church was built in 1905 in East Thomas near the Ensley area. ReverendJohn B. Canapa was the first Pastor. The founding parishioners were Italian immigrants, many who laboredin steel mills, stoked furnaces, and mined coal and ore. Some were small farmers or merchants who soldproduce and groceries along the City streets.
As parishioners moved away from the area, the congregation declined, and Saint Mark was closed in 1997.The original building still remains and can be seen at 1010 16th Avenue West in East Thomas. Upon theclosing of Saint Mark, the remaining parishioners were promised that a new Saint Mark would be built inBirmingham. Much of the interior was removed with plans to install it in the futurechurch.
The location of the new Saint Mark the Evangelist Catholic Church was announced assouth and east of Birmingham. On May 23,1999, the Feast of Pentecost, Bishop DavidFoley, with concelebrants, Fathers Patrick Murphy, Brian Egan and Crescenzio DeFazio,celebrated the first Mass in Greystone Elemen-tary School with the members of this newlyformed Church. Father Patrick Murphy was appointed as first Pastor.
Father Murphy organized a building committeeto begin to consolidate design concepts for thenew structure. The Church is built in the formof a cross, known in architectural language as“cruciform.” The ceiling of the structure is 57feet high, and the bell tower reaches 105 feet. It was designed to seat 1,020 worshipers.
Much of the interior came from the old Saint Mark Church. The crucifix, statues, Stations of the Cross andsmall stained glass windows in the high ceiling are all from the original Saint Mark Church The stainedglass windows along the aisles are from a Cathedral in Minnesota and are believed to be over 100 years old.Above the main entrance is a large rose window that is a reproduction of the rose window in the Chapel atNotre Dame University in Indiana. The altar, ambo, and lectern are made of Italian marble. The marblecarving on the front of the altar is from a convent of the Little Sisters of the Assumption in Ireland.
Father Murphy died on September 16, 2000 before the new church was completed.
Father Patrick Cullen was appointed Pastor on December 8, 2000 and continued the construction to itscompletion, celebrating the first Mass on August 10, 2003. Bishop Foley celebrated the formal dedicationand blessing on September 16, 2003.
In July 2006, Father Joseph Culotta was appointed Pastor and still serves today. On July 1, 2011, SisterTheresa (Terry) Bretthauer, a Missionary Servants of the Most Blessed Trinity/ Trinitarian Sister, joinedSaint Mark as Pastoral Associate.
Our HistoryPlease show your appreciation to the advertisers listed below by visiting and supporting their business or organizations. Don’t forget to clip and take the coupons with you for the percentage or money-off offers!
ADVERTISERS PAGE COUPONS
Alpha Church Supply and Gis 39
American Family Care/U-Save Pharmacy 17
America’s First Federal Credit Union 8 C
Amore’ Ristorante Italiano 13 C
Andrea Traina
ARC Realty, Christina Rickey 31
Arnone’s Italian Sausage 26
Bernie’s on Main Street IFC
Bespoke Custom Wood Designs 30
Brook Highland Racquet Club 47
Buffalo Rock 44
Burns and Brashier, LLC 16
Crestview Memorial Gardens 15 C
Danberry at Inverness 27
DiPiazza, LaRocca, Heeter & Co, LLC 40
Eagle Point Golf Club 44
Fiat of Birmingham BC
First Response 43
Fitness Express 46 C
GeGe’s Salon 45 C
Grade Power 45 C
Graffeo Brothers Italian Sausage 21
Gunter Oil Company (Shell on 119) 43 C
Hampton Inn & Suites 40
Holy Family Christo Rey High School 6
International Wines and Cra Beer 37
Isbell Jewelers 23
Italian American Heritage Society 3
Joe’s Italian Pizza, Pasta & Caffe’ 33
Knights of Columbus Council 13446 19
Landscape Additions 27
Legacy Cleaners 10 C
Lloyd’s Restaurant 43
ADVERTISERS PAGE COUPONS
Lucas B. Perrigo DMD, PC 46 C
MedSouth Family Care 26
Merrill Lynch, Francis Buchan, CFP, CIMA 18
MortgageBanc, Scott McFadden 31 C
Mr. P’s Butcher Shop & Deli 44 C
Nature One Landscape Design 30 C
Papa John’s IBC C
Pest Pro 45
Piggly Wiggly of Columbiana 42
Primrose School 11
Ready, Set, Grow Inc. 6
Reeves Cosmetic Dentistry 23
RE/MAX Southern HomesBen Tamburello 39
RE/MAX, Vinnie Alonzo 46
Renaissance Consignment & Marketplace 23 C
Royal Foods 42
Saint Mark Columbarium 15
Sam Spina Importing Co. Inc. 37
Seale Harris Clinic 47
Secure Moving, Inc. 10 C
Servis 1st Bank 16
Somerby 16
St. Vincent’s One Nineteen 27
e Back Nine Clubhouse & Grille 47 C
e Nelson Team 8 C
omasino Door & Window Inc. 8
Vecchia Pizzeria & Mercato 37
Vizzini Farms Winery 21
Welch Hornsby 22
Yarbrough Wealth Management of Raymond James 17
Feast of Saint Mark Italian Food Festival
Events
76
Feast of Saint Mark Festival Events
RidesHorse CarouselWhirly BirdPirates RevengeSpider Web VelcroFace Painting
Bottle Ring TossBalloon PoppingColoring Station
Grape StompingOn-site Pizza Baking
Italian Dining and Food Tasting.
Cultural Piazza with treats and souvenirs.
Wine tasting and relaxationin the Sinatra Cigar Patio.
Live entertainment with dance presentations andlive bands for enjoyment and dancing.
Dancing into the night.
:::::::::::::::::::: Kid’s Piazza! :::::::::::::::::::GamesHula HoopingCorn Hole GameFootball TossWater Coin DropWashers
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The Festival has many activities for
children and adults. Walk around
and join in the fun. Eat, dance and
play the night away. “Divertitevi!”
A R KSaint Mark the Evangelist was an early follower of JesusChrist and a companion of Saint Paul on his first missionaryjourney. This first and shortest Gospel is attributed to him,which seems to have been written for Gentile converts inRome sometime after the death of Saint Peter and Saint Paularound (60-70 AD).
Saint Mark’s Gospel appears to be a handbook of discipleshipcalling followers to a life of self-sacrificing love. His Gospelhad a decisive influence on the subsequent development andspread of Christianity.
One tradition holds that Saint Mark was the first Bishop of Alexandria, Egypt. Venice, with its Basilica and famous Piazza San Marco, claims Mark as its Patron Saint. It is believed that the Basilica holds the remains of Saint Mark.His Feast Day is celebrated on April 25.
The Evangelists symbols are taken from the prophecy ofEzechial and the Book of Revelation. Saint Mark’s symbol is the winged lion that signifies the royalty of Christ (Saint Irenaeus). His Gospel begins “The voice of one crying in thewilderness,” suggesting the roar of the lion.
1635 CE (Date is approximate)Oil on canvas, 113 x 154 cm. Private collection
Pastor Fr. Joseph CulottaDeacon David Varner
Adult Education, RCIA Phil BoettcherLiturgy Committee Phil BoettcherMusic and Choir Amy HainsAccompanists Cynthia Brown, Carol LottYouth Choir Raul Gomez
Youth Minister Vacant
Pastoral Associate Sr. Theresa Bretthauer, MSBTSecretary Ginger Scalici
Bookkeeper Sharon ZaleskiCoordinator—PSR Susan Webb
Assist. Coordinator—PSR Maissa OspinaNursery Coordinator Nora Donnelly
Social Hall /Hospitality Bonnie MurphyCustodian Richard Allen
Saint Mark the Evangelist Parish Staff
98
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Joan Rietta
Over the years there have always been two things the Italians know best– family and food.
On pasta Sunday, “meatballs” would be the main attraction. Motherknew to always double the recipe when preparing them for the sauce.She knew, too, that the timing (early in the morning) and the scent ofthe meatballs would draw children into the kitchen. The breakfastmeatballs on Sunday mornings were a real treat to the children!
The meatballs would mysteriously disappear, even before they could bedropped into the sauce.
Looking back into our lives, a picture, a song, a scent or a special mealcan bring us right back to a memory in an instant. That is what we needto create for our children so when they grow up and their children wantmeatballs for breakfast, they will never forget where the tradition camefrom.
As our grandparents and relatives pass, a little of the tradition sadlydies with them. Now the responsibility lies on our generation to keep it from being lost. Any true Italian-American knows that the culture isfar too beautiful to be ever truly forgotten, no matter how many generations go by.
Culture
make over 1,000 Tutellis each by hand and they are always gone by theend of the day. We also exchange gifts between the younger childrenand the adults play Dirty Santa. Everyone also brings the favorite dishthey make and we usually have enough food to feed half of the world!
We also make homemade Italian sausage from a recipe that was Papa Nick Marino’s (my husband’s grandfather). My son, Nick Jr., hashad this tradition handed down to him from his grandfather, SalMarino. Sausage making takes three days to complete. Naturally, whileworking, we share a good bottle of red wine and Italian cheese and lotsof laughs and reminiscing. The sausage is our traditional Christmas Evedinner right after we attend Mass together as a family. (La Famiglia!)
We always make our favorite Italian cookies for Christmas and ourweddings. Some of the favorites are fig cookies (I make a mean cuci-dati!) biscottis, and chocolate biscottis.
One Italian tradition my family has kept is naming children after our grandparents. So needless to say, we have lots of Josephs, Joes,Joeys, Nicks, and Cecelias. I was named after my dad's mother,Bernadette, not too many of those!
We still have pasta and homemade meatballs every Sunday.
One last tradition we have is to write poems for our Christmas gifts. I learned this from my mother-in-law, Jean Marino. We used to writepoems and sometimes plays in which all had a part. My brother-in-lawFrank is really great at this. We laughed so hard we cried. My son Nick,Jr. and daughter Lisa Bivona caught on quickly. Sometimes there werealmost as many poems as gifts. Today Christmas always begins with apoem to my grandchildren who sit there with eyes wide open andsmiles on their faces trying to figure out the clues for what's hidden inside their packages. They love them but not as much as I enjoy writing them.
Gloria Arnone Nelson
There is an exhibition, “La Storia”, that will run later this year at the Vulcan museum as a tribute to our Italian ancestors. My grandfather,Alfonso Arnone, an immigrant from Sicily, was a stonemason duringthe time Vulcan was under construction and was part of the "crew".His name is engraved in the lobby at Vulcan and it is a definite "go to"when our relatives from Michigan come to visit. That is just one of thereasons we are proud to be Italians in Birmingham.
Like many other Italians growing up in Birmingham, I have wonderfulmemories of spending the night with my grandparents who owned amom and pop grocery store in Fairfield, AL. I would help Mamaw atthe front counter doling out Greg's cream-filled cookies (two for anickel) while my grandfather worked the meat counter, slicing bologna,etc.
Every Sunday we would attend 8:45 Mass at Blessed Sacrament, and because we would not have eaten a morsel due to the 3 hour rule beforecommunion, my daddy would stop at Krispy Kreme at Five Points Westand we would eat doughnuts on the way home. At 12:00 sharp, mymother would put the pasta and meatballs (or neckbones and pigtails)on the table. Sundays now are not as regimented, but we do get together as often as possible to share the traditional Sunday dinner.Now its mostly meatballs and Arnone's Italian sausage!
And of course it just wouldn't have been Christmas if Mamaw's diningroom table, covered with a white sheet, weren’t filled with biscotti's, cucidati's, and pinulata's.
1312
Sicilian Culture Continues in Birmingham
Birmingham’s Italian culture, ancestry and tradition originated primarily in Southern Italy and Sicily. Italian immigrants
fled political unrest, exploitation and poor economic conditions.
Natural disasters also played a part in decisions to America. In the early1900’s a series of earthquakes struck Basilicata and Calabria. Mt. Vesu-vius near Naples erupted. Then in 1908, a tidal wave and earthquakeshook the Straits of Messina and 100,000 people were killed.
Most Sicilians had been farmers in their homeland, and when they cameto America, they were determined to make a living in another manner, forfarming meant putting down roots. Many immigrants had originallyplanned to return to Italy. However, economic success and opportunity inAmerica quickly changed their minds.
Early Italian immigrants to Birmingham worked in the coal mines andsteel mills or opened small groceries.
Through a strong work ethic and perseverance, Birmingham’s Italiancommunity produced successful entrepreneurs and professionals.
Descendants of Birmingham’s first Italian immigrants to Alabama stillkeep their traditions and culture alive. To learn more about the historyof Italians in Birmingham, read “Italians in the Deep South” by FrankJoseph Fede.
Q
Descendants of Birmingham Italian Americans tell their stories of keeping Italian culture alive
Bernadette Marino
My grandparents, Joe and Cecelia Schillaci, and my husband Nick'sgrandparents, Nick and Annie Marino, were members of the original St. Mark Church. They helped to build it. My mother and dad were married at the original St. Mark Church. They got a special dispensa-tion and were the first couple to marry there on Sunday because ofWorld War II. Their names are in the Register that Father Canapa kepton all events of the Parish. This Register is now housed in our Parish.Fr. Joe showed it to us when my father passed away. The old St. Mark'shad many feasts there. I remember going to them myself. It was some-thing we looked forward to all year.
My grandfather, Joseph Schillaci, immigrated from Campo Franco,Sicily. My grandmother's mother was from Bologna in northern Italy.Nick's grandfather, Nick Marino, was from Bisacquino in Sicily.
I wish we had learned to speak Italian. My grandparents and theirfriends would only speak to each other in Italian. My mother can un-derstand it but never really learned to speak it. I do miss hearing themtalk. The language was so beautiful to listen to. Now, for our family it isalmost gone.
Like most Italian families, our traditions revolve around being withfamily and eating great food. My mother's maiden name was Schillaciand we continue to make her mother Nona Schillaci’s traditionalChristmas dinner called Tutellis (homemade Tortellinis stuffed withpork, beef, cheese, breadcrumbs and herbs) cooked in chicken soup.
My mother, Elaine Stamba, (90), my brothers, sisters-in-laws, grand-children and great grandchildren and myself get together a few weeksbefore Thanksgiving and Christmas to make Tutellis. We sometimes
Tutellis
My mother, Elaine Stamba, (90), my brothers, sisters-in-laws, grandchildrenand great grandchildren and myself get together a few weeks beforeThanksgiving and Christmas to make Tutellis.
Over the years there have always been two things the Italians know best –
family and food.
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Active Retirement LivingDiscover
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Saint Calogero was born in Greece (Calcedonia) in the year 500 A.D. When he was still veryyoung, he withdrew into the woods to live a hermit’s life and dedicated himself to contempla-tive prayer. God granted him the gifts of miracles and prophecy. After many years of penanceand privations, he was ordained a priest by the Bishop of Calcedonia and started preaching theGood News of Christianity.
After some years of persecution, he withdrew to Mt. Giummeriario, a mountain in Sicily, nearSciacca. Here he healed many sick, even from incurable diseases, baptized numerous men andwomen, expelled demons from many who were possessed, and showed the people how tomake use of the therapeutic power of the “hot springs” in the mountain. In Sciacca, he spentthe last days of his life, feeding on the milk of a doe. St. Calogero died on June 18, 561. St. Calogero was the Patron Saint of the original Saint Mark Parish in East Thomas.
Saint Calogero
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KNIGHTS OF COLUMBUS COUNCIL 13446 A CATHOLIC GENTLEMEN'S SERVICE FRATERNITY
ST. MARK THE EVANGELIST CATHOLIC CHURCH
CHARITY UNITY
FRATERNITY PATRIOTISM
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2013 RELIGIOUS CALENDARS
L ROSARY MAKING DONATIONS
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NAZARETH HOUSE SPONSOR
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OUR 2013 SPONSORSHIPS AND DONATIONS
PARISH PICNIC 2013 RELIGIOUS CALENDARS
LENTEN MEALS ROSARY MAKING DONATIONS
TOOTSIE ROLL DRIVE FOR INTELLECTUALLY DISABLED
SEMINARIAN SPONSORSHIP NAZARETH HOUSE SPONSOR
KEEP CHRIST IN CHRISTMAS CAMPAIGN ULTRASOUND EQUIPMENT
CRISTO REY HIGH SCHOOL SPONSOR SALVATION ARMY RED KETTLE CAMPAIGN
FOR INFORMATION ON MEMBERSHIP CONTACT
MIKE MOOREFIELD, MEMBERSHIP CHAIRMAN
866-622-7865
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OUR 2013 SPON
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FOR INFORMATION ON MEMBERSHIP CONTACT
MIKE MOOREFIELD, MEMBERSHIP CHAIRMAN
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FOR INFORMATION ON MEMBERSHIP CONTACT
MIKE MOOREFIELD, MEMBERSHIP CHAIRMAN
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FOR INFORMATION ON MEMBERSHIP CONTACT
MIKE MOOREFIELD, MEMBERSHIP CHAIRMAN
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866-622-7865
Patron Saint of the original Saint Mark Parish in East Thomas
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Traditions
Wedding Day Tradition of the BombonieriTo Italians, food often holds symbolic meaning such as the Bombonieri, aconfection presented to wedding guests. The Bombonieri consists of fivecandy-coated almonds wrapped in net or lace and tied with a satin ribbon.The almonds symbolize five wishes for the wedding couple: health, wealth,fertility, happiness and longevity.
The TarantellaNo Italian wedding or celebration would be complete without dancing theTarantella. Believed to have originated in Southern Italy during the 15th Century, the Tarantella is a festive and energetic folk dance that has becomesynonymous with Italian culture. Traditionally, dancers form a large circle,moving clockwise until the tempo quickens, signaling the dancers to reversedirection. The music becomes faster and faster as the dancers reverse direc-tion with each tempo change. The Tarantella is not only a dance for a largegroup of family and friends but also a couples or “courting” dance.
Saint Joseph’s Day – March 19The Feast of Saint Joseph is a celebration dear to Italians. Legend holds that during the Middle Ages, the people of Sicily prayed to Saint Joseph, asking him toend the severe drought and famine that had plagued their land. They vowed tohonor Saint Joseph’s intervention with a feast. Saint Joseph answered their prayersand the Sicilians kept their word, preparing a giant feast for everyone, includingthe poor. As part of the feast, they erected a three-level altar representing the HolyTrinity. They draped the altar in white linen and covered it with flowers. Theyprepared a wide variety of foods; however, none of them contained meat, for thefeast was held during Lent. Today, many parishes, including nearby Our Lady ofthe Valley, and the Italian American Heritage Society (IAHS) continue the tradi-tion by erecting a Saint Joseph’s Altar (also called Saint Joseph’s Table).
Italian Traditions Live on in America
Keeping the Pasta SundayEvery Sunday afternoon, the entire family (and likely some extra cousins) gathers for a big pastameal. First and second generation Italian families have kept Sundays in this manner for years. Modern life makes it hard to hold fast to such traditions, so many families gather for a Sunday pastaonly once in a while to celebrate a birthday or special occasion. Traditionally, pasta Sunday was notonly a feast, but also a time for families to share stories, laughter, and the ups and downs of everydaylife. Sunday pasta connected families and was an opportunity to celebrate the abundance found inAmerica. The Sunday pasta represents more than a meal – it represents traditions, family valuesand the comforts of home.
A special thank you to Joan Rietta who supplied inspiration and knowledge of traditional Italian customs.
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At Welch Hornsby we believe one of the most significant investments we can make is the improvement of our communities.
“If you can’t feed a hundred people, then feed just one.”
- M O T H E R T E R E S A -
u n c o m p r o m i s i n g c o m m i t m e n t
Montgomery • Birmingham • Charlotte
SponsorsIt is hard to believe we have come so far in just three quick years. When the original ideas for this Feast were discussed, we werehoping to reach some critical mass within five years or so. e response has been overwhelming and we have so many people tothank.
is year we are excited to bring to you FOSM2014. We have an improved format resulting in an even better experience for youand your family. Last year was again a sellout, which told us we could achieve even higher ticket sales in 2014. As the main goalis to create a multi-generation event that goes beyond food, we decided to keep the number at 3,000 and focus on giving you aneven better event.
We have paid attention to more details and worked to improve the flow of all areas. Our entertainment has increased once againwith plenty of extra room for dancing. We know your families and young ones had fun last year so we added more activities andgames for them to enjoy.
All of this is possible only by your involvement and participation. ere are many volunteers and organizers who put in manyhours for months leading up to today. We also have many sponsors and contributors who make sure we serve top quality food,beverages, and entertainment in a very comfortable and pleasant setting. All of your participation, in so many ways, is what setsthis Event apart from so many others. We can always use the help of volunteers and especially organizers who get to impact theFeast directly. Please contact me about how you too can be part of our future.
And finally, to Bishop Baker, Father Culotta, the priests and the religious order of the Diocese, and everyone at Saint Mark theEvangelist Catholic Church, this Event represents who we are. We are a vibrant, growing Parish with many parts of our past andpresent to celebrate and cherish. We have much to do to continue on this course and we are grateful for the opportunity.
We seek to honor our past, present, and future in the footsteps of Saint Mark as we celebrate his Feast Day. Our families and ourinvolvement define who we are and what they will become. Let’s keep investing in ourselves; let’s keep investing in them.
Have a wonderful FOSM2014 and please stop by and say “ciao”!
Grazie a tutti e alle vostre famiglie e tutto il meglio per questa festa! ank you to you and your families and all the best for this Feast!
Robert SbrissaChairman, FOSM2014
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Feast of Saint Mark Food Festival
DIAMOND LEVELBernie’s on Main Street, Columbiana, AL
Fiat of BirminghamPapa John’s Pizza
GOLD LEVELVecchia Pizzeria & Mercato, The Preserve
SILVER LEVELArnone’s Italian SausageCentral Paper CompanyPiggly Wiggly, Columbiana
Red DiamondSam Spina Importing Co. / International Wines
United Johnson Brothers of AlabamaVizzini Farms WineryZeekee Interactive
BRONZE LEVELTony and Lou Inzinna
Ready, Set, Grow Inc. - Child Development CenterRoyal Switchgear Manufacturing Co.Seale Harris Clinic, Dr. Jeff Clinton
Yarbrough Wealth Management of Raymond James
FEAST PATRONSBrook Highland Racquet Club
BTC WholesaleBuffalo Rock
Graffeo Brothers Italian SausageJoe’s Italian RestaurantLandscape Additions
Mr. P’s DeliPiggly Wiggly, River Run
St. Vincent’s One Nineteen Health & WellnessSomerby at St. Vincent’s One Nineteen
STS TransportationSupreme BeverageWoodland Ice
The support and generosity of our sponsors is the reason your Feast continues to be a success year after year. Their many contributions, both monetary and non-monetary, are greatly appreciated, and we extend our sincere thanks and gratitude. We ask you to join us in showing our appreciation by visiting and
considering their businesses. Let them know you liked having them part of our Feast.
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Ministries
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Faith Formations
Adult Education• Programs offering a series of lectures, speakers and prayerful reflections• RCIA (Rite of Christian Initiation of Adults) – process for entering into full membership in the Catholic Church.
Middle School and High School Youth Programs• B.L.A.S.T. (Believing, Living and Sharing Truth) – Grades 6 - 8 • JCREW (Jesus Crew) – Grades 9 -12• R.A.P. (Reflection and Praise) – Grades 10 - 12 • Confirmation Preparation
Parish School of ReligionSunday - 4 year olds - 12th Grade, 9:00 a.m. - 10:15 a.m.Wednesday - 4 year olds - 8th Grade, 4:30 p.m. - 5:45 p.m.
Vacation Bible School A summer fun and learning program for children in Grades Kindergarten - 4
Children’s Liturgy of the WordVolunteers lead a children’s liturgy in the Chapel between the Opening Prayer and the Offertory for children 4 years old - 1st grade.
Lectio DivinaReflections on the Sunday Gospel
Ministries
Altar ServersYoung girls and boys trained to serve at Mass and other liturgical celebrations. Servers must be members of Saint Mark’s Parish and have received their first Communion.
Bereavement MinistryAssists the bereaved family and the Pastor in providing necessary arrangements for funeral Masses, burial in the columbarium and receptionsfor family and visitors.
Bridge ClubMonthly, on Friday evenings at 6:30 p.m., except during Lent, parishioners and non-parishioners gather in the Social Hall of the Parish LifeCenter for an evening of Party Bridge.
Cultural Arts ClubProvides the opportunity to attend various plays, concerts, etc. as a group.
Extraordinary Ministers of Holy CommunionAssist the Clergy in administering the Eucharist at Mass, as well as bringing the Eucharist to the sick and homebound.
Feast of Saint Mark CommitteeArranges and organizes the annual Feast of Saint Mark Italian Food Festival held on the first Saturday following the April 25 Liturgical Feast ofSaint Mark.
Finance CouncilAppointed by the Pastor, the Council oversees and provides advice related to the financial status of the Parish.
First LightSupports the First Light Shelter, a refuge for homeless women and their children by planning, cooking, delivering and serving dinners at the Shelter on an arranged schedule and organizing a yearly "Restock the Shelves" project.
Greene County Mission Annually in June, Saint Mark and several other parishes gather with the Consolata Sisters in Greene County to build, repair and refurbish thehomes of the poor. Monthly, canned foods and staples are collected and sent to the Consolata Sisters. At Christmas, parishioners are given the opportunity to assist through an “Angel Tree” providing gifts and dinners for 100 families.
GreetersVolunteer parishioners who welcome other parishioners and visitors to Mass.
Hispanic MinistryOffers support to parishioners of Hispanic descent.
Hospitality CommitteeBuilds community by planning annual events, dinners, dances and working with groups planning special events in the Parish Life Center.
Knights of Columbus CouncilA Catholic men’s fraternal society that serves the local community and especially our Parish. Saint Mark the Evangelist is the proud home ofCouncil # 13446.
LectorsRead the Word of God during the Liturgy of the Word at Mass.
Liturgy CommitteeUnder the direction of the Pastor, assists in the planning, preparation, coordination and implementation of the Sacred Liturgy.
Mass CoordinatorsMen and women responsible for preparing the altar for Mass, ensuring other ministries are prepared and securing the Church upon completion of the Liturgy.
Music MinistryA combined effort of vocalists and instruments celebrate the Mass through music.
NurseryNursery service is provided for 6 months to 3 year olds during the 10:30 Mass and special events.
Pastoral CouncilCouncil of 12 advises the Pastor on the spiritual and temporal needs of the Parish.
Property ManagementAssists and advises the Pastor in matters relating to operations, maintenance, new construction and contracts for the campus of Saint Mark.
Respect Life / Pro-LifeIncreases awareness of the sanctity of life from birth to death.
Saint Vincent de Paul SocietyServes the poor of the area by providing direct practical assistance to those in need.
ScoutingProvides complete scouting opportunities from Cub Scouts through Boy Scout. Saint Mark the Evangelist is honored to be the home of Troop 007.
Singles MinistryBrings together singles in a social setting within Saint Mark and other parishes in the Diocese.
Stewardship CommitteeOrganizes the annual pledge campaign encouraging parishioners to support the Parish through committing to donating time, talent and treasures.
Supper ClubProvides the opportunity for parishioners to gather at local restaurants for an evening of fun and community building.
UshersAssist parishioners in locating seats, taking up collections and arranging for the presentation of the gifts.
Wedding CoordinatorA required wedding coordinator is provided to couples planning to be married in Saint Mark the Evangelist Catholic Church.
Welcoming CommitteeProvides special “meet and greet” meetings for parishioners.
Women’s GroupWomen of Saint Mark the Evangelist Catholic Church gather monthly for friendship, learning and prayer.
Saint Mark the Evangelist Parish Ministries
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Original Italian Recipes
3332
Cuisine
What is REAL Italian cuisine?
If you think of an Italian restaurant in the United States, you probably picture pizza or plates heaped with pasta and topped with a tomato or cream sauce.
But Italian food is so much more and so very diverse.
Sicily Caponata (mixture of Eggplant, Tomatoes, Peppers, Olive Oil); Seafood; Cannoli (pastrydessert); Pasta Alla Norma (pasta with rich tomato sauce, eggplant and grated Pecorino);marinated olives; Blood Oranges; Almond Paste Cookies; dessert wines like Marsala.
TuscanyRavioli and Tortelli (stuffed pastas); Risotto; Chianina grilled beef; Sheep’s Milk Cheese;aromatics (Thyme, Rosemary and Fennel); fish and seafood.
Puglia (Apulia)Semolina Flour made into a variety of pastas; Frisedda (twice-baked ring-shapedbread); Hearty Meat Ragus; Fava Beans and Olive Oil (Puglia is the largest producer ofolive oil).
AbruzzoChitarra Pasta (Sheets of Egg Pasta cut on a wooden box of strings); Crepes called Scrip-pelle; Polenta; Aromatic Saffron, Rosemary and Fruity Olive Oil; Hot Chili Pepper; Lamb,Kid and Sheep; seafood and Montepulciano d’Abruzzo (Abuzzo’s most important redwine).
VenetoBraised Beef; Amarone Wine; Pancetta; Risotto; seafood; Mascarpone Cheese; beans andpeas; Lemony Tagliatelle (pasta) Cake.
LombardyAsparagus; Risotto and Polentas (rice and corn); veal and beef; butter and cow’s milkcheeses; sweet-water fish caught in Lombardy’s lakes; Pizzoccheri Con Cavolo (Buckwheat pasta with cabbage, Caraway Seeds and Fontina Cheese); Frittatas; Panettone (Christmas cake with candied fruit).
MoliseRoasted rabbit; suckling pig; lamb; hearty soups served atop toasted garlic-rubbed bread; Molise golden olive oil; Focaccia or Pizza.
Cross-cultural influences over 3,000 years, a varied geography and climate, and regional preferences and products have developed a complexcuisine. In fact, Italian cuisine is more correctly defined as partisan and regional. Differences in cheese, pasta, pastries, bread, meats, etc. oftenexist between neighboring villages, and most definitely between major cities and regions. A dish loved by one village may be unknown in anearby town. However, cooking techniques and traditional dishes can be grouped by region. Here are a few examples:
TOMATO BASIL SOUP(from Joe’s Italian Pizza, Pasta and Cafe)
2 tbsp. butter
2 tbsp. olive oil
1 large yellow onion, chopped
1 tbsp. minced fresh garlic
4 cups ground tomatoes
1 cup chicken broth
1 tsp. oregano
Salt and pepper to taste
½ cup heavy cream or half & half
¼ cup chopped fresh basil
Melt butter with oil over low heat in a heavy bottom pot. Add
onion; wilt over low heat from 8 to 10 minutes. Add garlic during
the last 2 minutes, stirring.
Add tomatoes and broth. Bring to boil, reduce heat to simmer and
cover; cook over medium-low heat for 60 minutes.
Season with oregano, salt and pepper. Add basil.
Stir in cream or half & half, simmer for another 30 minutes. Garnish with fresh basil before
serving.
NOTE: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and
process with food processor. In the winter, use a San Marzano-type canned tomatoes,
drain half of the liquid and process in food processor.
SHRIMP SCAMPI(from Chef Sal Marino)
14 - 16 peeled and deveined shrimp (21 to 26 count
per pound)
1 – 1½ sticks of lightly salted butter
1 tsp. finely grated onion (grate onion to appear as
onion juice)
1 tsp. fresh lemon juice
1 clove fresh garlic
Lawry’s seasoning to taste
Olive oil
In a small sauce pan over medium heat melt butter and small
amount of olive oil (to keep butter from burning). Add onion
and simmer until soft. Add lemon juice and sliced garlic clove
to butter. Remove garlic as it begins to turn brown.
Lay shrimp on wax paper. Sprinkle both sides with Lawry's
seasoning to taste. Add shrimp to butter sauce and cook on
each side for 1½ minutes. Remove from pan.
Place shrimp and sauce over cooked Angel Hair or Vermicelli
pasta. Sprinkle Parmesan cheese onto shrimp and pasta.
NOTE: This butter sauce can also be used with Tilapia or
Red Snapper.
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Original Italian Recipes Original Italian Recipes
CUCCIDATI— Italian Fig Cookies(from Ruth Monella & Antoinette M. Berry)
16 eggs 7 pounds plain flour3 cups sugar 1 pound margarine-melted and cool20 tsp. baking powder 1 pound Crisco shortening - melted3 cups milk 2 tbsp. vanilla
Beat eggs and sugar, add melted and cooled margarine and Crisco in a large bowl, add milk. Mix well. Mix flour and baking powdertogether. Mix wet and dry ingredients together (this dough will be very stiff and is better mixed by hand). Mix until dough is smooth,cover and let rest for 30 minutes. Roll out dough like piecrust dough. Cut into strips about 8 to 10 inches long. Spread the fig fillingdown the center on the strips. Fold dough over to make logs. Cut into cookies about 2 inches long. Place on ungreased cookie sheet,slightly apart. Bake at 325 degrees for about 20 minutes until light brown.
FIG FILLING
3 pounds figs 2 cups dates2 cups raisins 2 10 oz. jars orange marmalade1 cup honey 1 cup mini chocolate chips3 cups mixed fruit cake fruit 2 tbsp. vanilla3 cups pecans or walnuts 3 tbsp. pumpkin pies spices
Grind all ingredients together in a food processor or grinder. This is best done a day or two in advance. This mixture will be very sticky.
ICING3 pounds powdered sugar 2 tbsp. Crisco shorteningmilk as needed 2 tbsp. vanilla
Cream shortening with a little powdered sugar, add milk a little at a time. Add the rest of the powdered sugar and vanilla until the icingis at right consistency to cover cookies, but not as thick as a cake frosting. Let cookies cool completely before icing. Brush icing oncookies then top with sprinkles.
This recipe has been made every Christmas for over 50 years and is a traditionmade with family and friends. We are so happy to share it.
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CALABRESE MARINARA SAUCE(Provided by Ruth Dominelli, mother of Terry Lupenski)
This delicious sauce may be made with fresh or dried herbs.
½ cup olive oil
2 bulbs (20 cloves) garlic (this is the secret of the flavor of the sauce)
2 large cans (28 oz.) crushed tomatoes
2 tsp. dried minced onion(1/4 cup finely chopped fresh onion)
1 tsp. black pepper
1 tsp. salt
4 tsp. sugar (or more to taste)
1 dried bay leaf
1 tsp. dried minced parsley (3-4 sprigs fresh)
1 tsp. dried basil (6 sprigs fresh
Sauté garlic slowly in oil. Do not allow to brown. Add all otheringredients. Simmer for 30 minutes. Remove cloves of garlic, ifdesired.
If meat sauce is desired, add cooked meatballs and/or sausageand simmer for another 30 minutes. Do not overcook.
EGGPLANT PARMESAN(recipe provided by Joan Rietta)
1 large or 2 medium size eggplants
2 eggs
1½ cups Italian breadcrumbs
½ cup Parmesan Cheese
3 cloves minced garlic
½ tsp. parsley (optional)
2 tsp. basil
3 cups tomato sauce
1 cup shredded mozzarella cheese
Salt and pepper to taste
Olive oil to coat bottom of skillet
Flour to dust eggplant
Peel eggplants and slice into rounds about 3/8”.Sprinkle lightly with salt. Dry rounds thoroughly withpaper toweling and sprinkle with flour. Shake off excess flour.
Beat eggs and add a little water, salt and pepper totaste. Combine breadcrumbs, Parmesan cheese,garlic, parsley, basil and salt and pepper to taste.
Dip floured eggplant in egg mixture then intobreadcrumbs. Cover the bottom of a skillet witholive oil and place on medium heat. Fry eggplant slice until golden brown and place onpaper toweling to drain.
Spread tomato sauce on the bottom of a 9” X 12” baking dish. Cover with a layer of eggplant. Spread tomato sauce on top of the eggplant and cover sauce with a layer ofmozzarella cheese. Continue layering until all eggplant has been place in the bakingdish. The top layer of eggplant should be covered with sauce and cheese.
Bake in a pre-heated oven at 350 degrees for 25 minutes or until cheese is melted andeggplant is bubbling.
Sift dry ingredients, except walnuts or pecans together. Add milk, and work in shorteninguntil consistency of piecrust. Add walnuts or pecans and knead into dough. Roll dough intosmall, round balls, about the size of a walnut. Bake at 325 degrees for 9-10 minutes.
Dip in glaze when still slightly warm.
INGREDIENTS FOR DOUGH
3 cups flour
¾ cup sugar
¼ salt
1½ tbsp. baking powder
¼ cup cocoa
¼ tsp. black pepper
½ tsp. ground cloves
¾ tsp. cinnamon
1 cup solid shortening
¼ cup toasted, chopped pecans or walnuts
½ cup milk
INGREDIENTS FOR GLAZE
½ cup confectionery sugar
2 tbsp. milk
CHOCOLATE TUTU COOKIES(recipe provided by Joanne Angle)
The Italian expression “What you put in there, you will find”
(Quello che si mette, si trova) meaning that the ingredients you add to a dish will be tasted, so they
must be good. In this case, they should taste Italian.
Italian
Food Fact
3736
PIZZELLE(recipe provided by Theresa LoMonaco)
12 eggs
3 cups sugar
2½ cups vegetable oil
2 tbsp. vanilla
¾ tsp. anise oil
5¼ cups flour
Mix ingredients in a bowl and beat until creamy.
Heat the Pizzelle iron, and brush with oil.
Drop about one tablespoon of batter onto each circle on the iron.
You may need to experiment with the amount of batter and baking time dependingon the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out ofthe iron. Carefully remove cookies from the iron.
Cool completely before storing in an airtight container.
ALMOND BISCOTTI
1 cup granulated sugar 1 cup brown sugar, packed½ tsp. cloves 2 tsp. cinnamon2 eggs 1/3 cup vegetable oil2 tbsp. water 2 tsp. vanilla2 cups whole almonds with skins 3½ cups flour2 tsp. baking powder 1 beaten egg
Two lightly greased cookie sheetsPreheat oven to 350 degrees.
Place both sugars, eggs, oil, spices, water and vanilla in a mixing bowl and beat with electric mixer until well blended. Add nuts, thenflour and baking powder. Mix well by hand.
With a little oil on hands, form six equally sized balls of dough. Roll each into a strip and place three on one cookie sheet and three onthe other. Flatten each strip to about 12 inches long, 1/2 inch thick and 2 inches wide. Brush top of strip with beaten egg and bake at350 degrees for 15 to 20 minutes or until set and lightly browned.
Cut at an angle while still warm. ENJOY!!!
Original Italian Recipes
To test the frying oil for theperfect frying temperature
add a small piece of bread crumbsto the oil. If the oil sizzles and the bread turns golden
almost immediately, you can begin to fry.
Italian
Food Fact
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History
Italian History in Brief
The geographical region we know as Italy did not exist until 1861 when patriots Camillo Cavour and Guiseppe Garibaldi united the people of the boot into the Kingdom of Italy.
Prior to unification, Italy existed as a region of feuding city- states,often under turmoil from powerful invading forces.
Below is a timeline tracing Italy’s tumultuous and varied history:
Map of the 19th Century Unification of Italy underPiemontese Rule, showing the Route taken by Garibaldi'ssoldiers.
Etruscan Period (800 B.C. – 510 A.D.) The peninsula was home to the Etruscans, anancient, mysterious people. Etruscan artifacts can be viewed at the National EtruscanMuseum in Rome.
Roman Empire (510 B.C. – 476 A.D.)
Middle Ages – Barbarians such as the Lombards, Goths, Franks, Magyars, etc. conquered and controlled Italy’s mainland. Sicily fell under the influence of the MuslimSaracens and then the Normans. Northern Italy fragmented into powerful city-states.
Renaissance (1350-1600s) – This time period is best remembered for its art(Michelangelo, Leonardo da Vinci) and great city-state ruling families (Medicis of Florence, Gonzagas of Mantua , Sforzas of Milan, and Estes of Ferrara).
Napoleonic Era (1700s-1814) – Napoleon was born in Corsica, an Italian island governed by the French. He returned to Northern Italy and declared himself a king who the people eagerly accepted. He strong-armed the Pope, going so far as to say, “Not even God has power over me.”
Italy becomes a nation and Italian the official language (mid-1800’s) – Under theleadership of Garibaldi, Italy emerged as a formal nation and the language of Italianwas created. Before this time each city-state had its own language and people from thenorth and south could not communicate with each other. A committee was formed and the most beautiful words from the variations were put together and taught in school. This language is what we call “Italian” today.
United Italy (1900 – 1915) – Political unrest plagued Italy until 1861 when the Kingdom of Italy, a monarchy, was established.
WWI, Rise of Il Duce, WWII (1915-1945) – WWI began a period of devastating warfare. During WWI, Italy fought with the Allied forces against Germany. Mussolini(Il Duce) and the Fascists rose to power and Italy joined with the Axis powers duringWWII.
Postwar Italy into the new Millennium - Dissatisfied with a monarchy and its associa-tion with a Fascist dictatorship, the people voted to establish a republic.
Thanks to Brad Toland, AP European History teacher, for his advice and knowledge thatcontributed to this timeline.
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A native Italian, Andrea has lived in theU.S. for eight years. He has found his pas-sion and career: teaching Italian, planningtrips to Italy, and taking travelers on hispersonally designed tours of his homecountry.
“I encourage a full immersion in culture,” Andrea said. “If travelers want me to plan atrip, I will make it fit their desires like a customsuit.” Andrea urges travelers to narrow their trip’s focus to a geographicalregion. He also suggests a two-week’s itinerary as ideal and one week asa minimum.
“The best way to see Italy is to have a home base for three days, makingday trips of no more than 1 1/2 – 2 hours. Constantly traveling fromcity to city will exhaust a tourist, and many travelers overlook thesmaller towns and countryside that showcase the regional culture.”
The following are some of Andrea’s favorite regions that many touristsdo not consider:
• Northern Lake region of Lombardia - Lakes Maggiore, Como andGarda • Tuscan countryside• Alpine region Trentino Alto Adige• Alpine region Veneto• Apulia (Puglia in Italian) • Umbria“I enjoy showing the culture,” Andrea said. “Most tourists want to seeRome, Florence and, of course, Venice. They should see these cities, perhaps seeing Rome on the first visit. Rome can be paired with Florence, but Venice is quite a distance away. I recommend at least three
full days for Rome, two for Florenceand two for Venice.”
Andrea suggests Verona as an exampleof a smaller city that offers beauty,history, and culture – but without thecrowds.
“Verona is a small Florence with good food.It’s close to Lake Garda and the Alps and hasan excellent opera season. The area is known
for its fine Pinot Grigio and Polenta.”
Italy also offers destinations that will satisfy most travelerspersonal interests. Here are a few examples that Andrea spontaneouslyoffered:
• Wine – October harvest in Trentino• Romance – Six Islands of Venice• Hiking – Hills of Sicily and, of course, the Alps• Archeology – The Sassi and Rupestrian • Churches of Matera, Verona’s Roman Coliseum
A trip to Italy would not be complete without enjoying the food.“Food is culture. Each region is very proud of their food. I believe thesmaller towns and countryside have more authentic and better food,”declares Andrea.
“The cuisine can change within 50 miles. Italian food has been inspired by immigrants and is rustic and simple.”
Andrea has the experience and knowledge to plan a successful Italianvacation.
For more information, contact Andrea at 205-876-3040 or [email protected].
CultureCulture
Celebrate Italian Culture – Tour Italy!
Do you dream of a trip to Italy but don’t know where to start? When traveling 5,000 miles, you will want advance planning to make the most of your trip.
Perhaps you need someone like Andrea Traina to advise you.
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Committee
FOSM2014
FESTIVAL CHAIRMANRobert Sbrissa
COMMITTEE CHAIRPERSONSLarry Angell Volunteers
Laura Belcher Volunteers
Vincent DiChiara Entertainment
Daniel DiGuglielmo Food
John Dudley Finance
Al Lupenski Advertising & Program
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Lorenzo Panzica Cultural & Religious Content
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COMMITTEE PARTICIPANTS
Special thanks to Candy Hacker for dedicating hours of her time researching and authoring the interesting articles about Italian life, heritageand traditions in this Program.
Also, many thanks to Joan Rietta, Bernadette Marino and Gloria Arnone Nelson for sharing their stories with Candy about Italian life in Birmingham, and to the many who provided their personal stories, traditions and recipes.
The Committee expresses its gratitude to Barbara Clavenna of Chiavenna Design whose layout and design expertise made this Program possible.
Augie Angrisano
Sister Terry Bretthauer, MSBT
Lee John Bruno
Marilyn Chiaramonte
Father Joe Culotta
Donna Francavilla
Kristi Gray
Candy Hacker
Jodie James
Judy Jones
Tonya Judson
Rose Lanzi
Vince Lovoy
Mike Moorefield
Juan Carlos Ospina
Brianna Panos
Charlie Penton
Pietro Piazza
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Laura Renta
Sammy Romano
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