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Saturday, April 25, 2015 Saint Mark the Evangelist Catholic Church (Entrance: Brook Highland Drive off Hwy 119) Birmingham, AL 35242 FEATURED ENTERTAINMENT Tribute to Dean Martin featuring Joe Scalissi Total A$$et$ Traditional Italian Dance by Dance South The Rock Mountain Swing Band Italian Opera by members of the Birmingham Opera Italian Dancers featuring Anita Maniscalco & Brandon Barranco Valley D’Aosta & Piedmont Trentino- Alto Adige Lombardy Milan Veneto Friuli Venezia Giulia Lazio Campania Emilia-Romagna Sicily Abruzzo, Molise & Puglia Sardinia Tuscany Liguria Marche Basilicata Calabria Umbria
Transcript

Saturday, April 25, 2015Saint Mark the Evangelist Catholic Church

(Entrance: Brook Highland Drive off Hwy 119) Birmingham, AL 35242

FEATURED ENTERTAINMENTTribute to Dean Martin featuring Joe Scalissi

Total A$$et$Traditional Italian Dance by Dance South

The Rock Mountain Swing BandItalian Opera by members of the

Birmingham OperaItalian Dancers

featuring Anita Maniscalco & Brandon Barranco

Valley D’Aosta& Piedmont

Trentino

-

Alto Adige

LombardyMilan Ven

eto

FriuliVenezia Giulia

LazioCampania

Emilia-Romagna

Sicily

Abruzzo, Molise & Puglia

Sardinia

Tuscany

Liguria

Marche

Basilicata

Calabria

Umbria

1

Dear Friends of Saint Mark,

A warm welcome to the fourth anniversary of the Feast of Saint Mark Italian Festival. The history of Saint Mark Parish datesback 110 years when the first Italian immigrants arrived in Birmingham and established a Church in the East Thomas District of the City in 1905. Today, Saint Mark the Evangelist Catholic Church, which was dedicated in 2003, serves 1,200 households.

The tradition of celebrating the Feast Day of Saint Mark with an Italian Festival dates back to the early 1920’s and has deep roots in the Birmingham community. We are grateful, with your help, this wonderful religious and cultural tradition could be successfully resurrected in 2012. To each and every one of you, thank you for enabling us to continue this tradition.

Traditions are those things we look forward to celebrating each year and they become something we long for when thingsinevitably change. Traditions are a collection of our most cherished feelings, beliefs, tastes, aromas and sounds, all intertwinedcreating the perfect story that never grows old. More than anything, traditions involve the memories of those around us that wecare most about. This is our hope and prayer as we celebrate the Feast of Saint Mark each year with the Birmingham community.

My appreciation to the 2015 Organizing Committee, sponsors, vendors, team leaders, volunteers and friends of Saint Mark whohelp make the Feast possible. Thank you for your energies, creativity and resources to assure the religious and cultural traditionswe value live on for a new generation.

So to every one of our guests, again a warm welcome to the Feast, and thank you for allowing us to be part of your tradition. Our prayer is that your day will be spent in the warm embrace of great food, music, family and friends.

From all of us at Saint Mark, 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]

32

MissionStatement

TheFсtivalSaturday, April 25, 2015 is the fourth annual Feast of Saint Mark Italian 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 you will definitely want to attend with your family andfriends. There are events and activities for everyone.

The Festival will be held on the grounds of Saint Mark the Evangelist Catholic Church and will begin at 3:30 PM.

Benvenuti alla Festa di San Marco Italian Festival

The Feast of Saint Mark Italian Festival

• 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 multi-generational rewarding and enriching experiences for all, with consideration to those in need

• To strive for the utmost 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 Ginger Scalici Dedication

4 List of Advertisers

5 History of Saint Mark the Evangelist Catholic Church

7 Program of Festival Events & Photo Gallery

8 Saint Mark the Evangelist Parish Staff

9 Patrons and Favorite Saints

12 Monella Family

20 Arnone’s Sausage

28 FOSM2015 Chairman’s Letter

29 FOSM2015 Sponsors

30-31 Saint Mark the Evangelist Parish Mission & Ministries

34-37 Italian Recipes

39 Italian Vacation

40 Bisacquino: Sicily’s Link to Birmingham

47 The Game Of Bocce

55 Morra

56 FOSM2015 Organizing Committee & Participants

The FOSM is a quality celebration honoring both the PatronSaint 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:

Virginia “Ginger” Scalici12/5/1957 – 3/9/2015

The Feast and Saint Mark Parish lost Ginger Scalici, Parish Secretary,

this past March. She was an inspiring soul that helped and

touched many of us here today time after time.

Ginger and her husband Matt were inspiration for the

Feast of Saint Mark over five years ago.

While sitting on a rooftop patio in Downtown Birmingham,

Ginger told us about the strong Italian community and what it

meant to the original Saint Mark Parish as well as the City.

She pointed out buildings where restaurants, stores, and her

father’s grocery and service station once stood.

She said the family, faith, and food spirit were aching to be rekindled.

Ginger was the original cookie-baking organizer

and has since played a key role assisting with our Feast.

She was a pillar of our Church community, and

our go-to person for everything and did it with

a smile. Ginger did all this not because it was the

right thing to do, but because she was doing God’s service.

Please join our Parish and Feast family in honoring and remembering

Ginger for all that she was and all that she inspired us to do.

The Feast of Saint Mark Organizing Committee

88

54

TheAdvertisersPlease show your appreciation to the advertisers listed below by visiting and supporting their businesses 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 25Vinnie Alonzo 19America’s First Federal Credit Union 19 CAmore’ Ristorante Italiano 38 CAndrea Traina 6ARC Realty, Christina Rickey 16Arnone’s Italian Sausage 23Bare Naked Noodles 18Michael Beckenstein, MD, FACS 49 Bellinis Ristorante 33Benchmark 33Buffalo Rock Company 53Burns and Brashier, LLC 17Charles Schwab, Mark Lovoy 13Crestview Memorial Gardens 24 CDanberry at Inverness 19Diamond Golf Cars 11DiPiazza, LaRocca, Heeter & Co, LLC 17Dreamscape 14Eagle Point Golf Club 50Earl Dudley, Inc. 38Edward’s Orthodontics 11Enoch & Associates 17Espresso Southeast 23Fiat of Birmingham BCFirst Response 49Frankly Speaking 51 Gameroom Designs 48GeGe’s Salon 22 CGrade Power 18 CGraffeo Brothers Italian Sausage 53Gray’s Roofing and Tree Service 42Gunter Oil Company (Shell on 119) 51 CHampton Inn & Suites 10Hartline Financial Advisors 46Holy Family Christo Rey High School 50Isbell Jewelers 6Issis and Sons 22Italian-American Heritage Society 25Joe’s Italian Pizza, Pasta & Caffe’ 44

ADVERTISERS PAGE COUPONS

Knights of Columbus Council 13446 54Knights of Columbus Insurance – Mark Stice 18Legacy Cleaners 43 CLloyd’s Restaurant 51Merrill Lynch, Francis Buchan, CFP, CIMA 10MortgageBanc, Scott McFadden 16 CMotivated Movers 42Mr. P’s Butcher Shop & Deli 52 CNationwide Insurance – Tyler Watts & Assoc. 43Nature One Landscape Design 48 CPartners Tax & Accounting, LLC 46Party Time Turner Rental 44Papa John’s IBC CPerformance Cars Cra 43Pest Pro 42Piggly Wiggly of Columbiana 52Primrose School 21Ready, Set, Grow Inc. 46Red Diamond 45RE/MAX Southern Homes -Ben Tamburello 26Renaissance Consignment & Marketplace 6Rosegate Design, Inc. 13Royal Foods 45Saint Mark Columbarium 24Saint Mark Mass Group 8Sain Engineering Associates, Inc. IFCSam Spina Importing Co. Inc. 32Secure Moving, Inc. 27 CServis 1st Bank 26Somerby at St. Vincent’s One Nineteen 15Sweet Tea Restaurant 15omasino Door & Window, Inc. 13Tamburello Family 50Urban Home Market 6Warren Averett Asset Management 32Welch Hornsby 41Yarbrough Wealth Management

of Raymond James 14

TheHistory 1902-2015

Our Parish has a long history dating back to some of the original Italian immigrants to the Birmingham area. The first Saint Mark Catholic Churchwas built in 1905 in East Thomas near the Ensley area. Reverend John B. Canapa was the first Pastor. The founding parishioners were Italianimmigrants, many who labored in steel mills, stoked furnaces, and mined coal and ore. Some were small farmers or merchants who sold produceand 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 andcan be seen at 1010 16th Avenue West in East Thomas.Upon the closing of Saint Mark, the remaining parish-ioners were promised that a new Saint Mark would bebuilt in Birmingham. Much of the interior was removedwith plans to install it in the future church.

The location of the new Saint Mark the EvangelistCatholic Church was announced as south and east ofBirmingham. On May 23, 1999, the Feast of Pentecost,Bishop David Foley, with concelebrants, Fathers PatrickMurphy, Brian Egan and Crescenzio DeFazio, celebratedthe first Mass in Greystone Elementary School with themembers of this newly formed Church. Father PatrickMurphy was appointed as first Pastor.

Father Murphy organized a building committee to beginto consolidate design concepts for the new structure. TheChurch is built in the form of a cross, known in architec-tural language as “cruciform.” The ceiling of the structureis 57 feet high, and the bell tower reaches 105 feet. It wasdesigned to seat 1,020 worshipers.

Much of the interior came from the old Saint MarkChurch. The crucifix, statues, Stations of the Cross andsmall stained glass windows in the high ceiling are allfrom the original Saint Mark Church The stained glass windows along the aisles are from a Cathedral in Minnesota and are believed to be over100 years old. Above the main entrance is a large rose window that is a reproduction of the rose window in the Chapel at Notre Dame Universityin Indiana. The altar, ambo, and lectern are made of Italian marble. The marble carving on the front of the altar is from a convent of the LittleSisters 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 its completion, celebrating the first Mass onAugust 10, 2003. Bishop Foley celebrated the formal dedication and blessing on September 16, 2003.

In July 2006, Father Joseph Culotta was appointed Pastor and still serves today. On July 1, 2011, Sister Theresa (Terry) Bretthauer, a TrinitarianSister of the Missionary Servants of the Most Blessed Trinity, joined Saint Mark as Pastoral Associate.

In 2014, a full-time Youth Director was added to the Staff and the number of registered families in the Parish grew to 1,200.

Saint Mark the Evangelist Parish

Italian Dining and Food Tasting

Cultural Piazza with treats and souvenirs

Wine tasting and relaxationin the Sinatra Cigar Patio

Live entertainment with dancepresentations and live bands forenjoyment and dancing

Dancing into the night

76

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Rides:Horse CarouselWhirly BirdPirates RevengeMind Wonder

Activites:Coloring StationPhoto BoothFace Painting

Food:PizzaItalian IcePopcornCotton Candy

Inflatables:BasketballSoccer

:::::::::::: Kid ’s and Teen Piazzas ::::::::::::Games:Hula HoopingCorn Hole GameFootball TossWater Coin DropWashers GamePlinkoBottle Ring TossTic Tac ToeDumDum GameMini Golf

The Festival has many activities for

children and adults. Walk around

and join in the fun. Eat, dance and

play the night away. “Divertitevi!”

Events

98

I parrocchiani di

San Marco che

vanno alla messa del

mattino pregano per

la benedizione di

Dio su tutti voi.

The Saint Mark

Parishioners who

attend the

morning Mass

pray for God's blessings

on all of you.

On Friday, we pray

the Rosary after Mass,

stuff the bulletins,

and go to Panera’s

to visit and enjoy

each other.

Join us, if you can!

Saint Mark the Evangelist Catholic Church

Pastor Fr. Joseph Culotta

Adult Education, RCIA Phil Boettcher

Music and Choir Amy Hains

Accompanists Cynthia Brown, Carol Lott

Youth Choir Raul Gomez

Youth Minister Daniel Henninger

Pastoral Associate Sr. Theresa Bretthauer, MSBT

Interim Secretary Harriet Bischoff

Bookkeeper Sharon Zaleski

Coordinator—PSR Susan Webb

Assist. Coordinator—PSR Paola Garza

Nursery Coordinator Nora Donnelly

Social Hall /Hospitality Bonnie Murphy

Custodian Richard Allen

OurParishStaff SaintsPatrons and Favorites

ST. FRANCIS OF ASSISI

Patron Saint of Italy“Lord, make me an instrument

of your peace...”ST. CATHERINE OF SIENA

“The human heart is alwaysdrawn by love”.

ST. ANTHONY OF PADUA

“Among all things that are lovable, there is one that is moreloavble than the rest, and that

most lovable of all things is “life”.

ST. MARK

Our Patron SaintAnd he said to them: “Take heedwhat you hear. In what measure

you shall mete, it shall be measured to you again, and more

shall be given to you.”—St. Mark 4:24

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Birmingham’s Italian culture, ancestry and tradition originated primarily in Southern Italy and Sicily. Italian immigrants fled political unrest, exploitation and poor economic conditions.

Monella Family Passes on Sicilian Heritage

When Ruthie Monella and her sister Antoinette Monella Berry wereyoung, they could hear the trains arriving and departing from the grandterminal at 26th Street and 5th Avenue North. Their father, a first gener-ation Italian immigrant, ran a mom and pop grocery near the terminal.

The family lived behind the store, and the Monella sisters remember thegoats that their father raised and their large garden basking in theAlabama sun.

“We walked to and from St. Paul’s to go to school,” Ruthie explained. “Onthe way home we would walk through the terminal and buy a penny papercup of water.”

The Monella sisters’ father, Santo Monella, entered the U.S. through EllisIsland.

“My father and grandfather had to stay a while on Ellis Island after theyarrived. No immigrant was allowed to enter the country without asponsor. Once my father and grandfather had a sponsor, they headed toBirmingham,” said Ruthie.

“My father was only thirteen, but my grandfather sent him all the wayback to Italy alone to get my grandmother. His responsibility was to bringher to America.”

The Monella household kept their rich Italian traditions alive. One ofRuthie and Antoinette’s fondest memories is of the Saint Joseph Altarsthat they erected in their home and in their parish church, Saint Mark theEvangelist.

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The Saint Joseph’s altar is an old Sicilian tradition stemming from a greatdrought. The people prayed to St. Joseph to bring them relief from thefamine and scorched fields. When the rains came, the Sicilian peoplerejoiced, and at harvest time they made a great table with an assortmentof foods made from the bounty of their land. After paying homage toSt. Joseph, they distributed the food to those in need.

Sicilian immigrants like the Monellas continued this tradition in the U.S.

“I remember bread in the shape of a cross, pies, cookies, fish, but nomeat,” Antoinette said. “Friends and family members participated, andwe even had family and friends play the roles of the Holy Family. Whatwas not eaten on St. Joseph’s feast day was given to charity.”

“One of my mother’s friends, Mrs. Chiarella, knew the rules for theSt. Joseph’s altar, and she would keep us straight,” Ruthie added.

A St. Joseph’s altar, celebrated on March 19, is a tradition that combinesthanksgiving, petitions, and charity.

Another Sicilian custom that Ruth and Antoinette have kept alive isbaking cookies, particularly cuccidati and biscotti, during the Christmasseason. Following the ritual of their mother Lillie and their great auntGaotonia, they are passing the cookie torch to future generations of theMonella family.

“We get my grandsons involved,” Antoinette explained. “They are teensnow, and they help out. My son Marc and his wife Zubrina also havelearned. The grandsons like the cuccidati warm from the oven.”

Cuccidati is a Sicilian fig cookie. Ruthie and Antoinette devote two daysto preparing the family favorite. The cookies contain fruitcake mix,pecans, honey, orange marmalade, chocolate chips, 7 pounds of flour, and15 pounds of figs. They still use their great aunt Gaotonia Alongi’scuccidati recipe, and the figs are special ordered from Philadelphia byAntoinette’s son Matthew.

“We put a butter cream icing and sprinkles on each cookie,” Ruthie said.“Our biscotti are the soft biscotti, and we ice them with butter cream too.”

The Feast of Saint Mark Italian Food Festival reminds Ruthie andAntoinette of festivals at the old Saint Mark the Evangelist near Ensley.

“The festivals seemed large to us when we were children. There wouldbe a band stand, dancing, and lots of food,” Ruthie said.

In keeping with the spirit of the festivals from their childhood, Ruthieand Antoinette use their baking skills.

“Last year we made 2500 cuccidati,” Antoinette said. “We already have ourfigs ordered for this year.”

Lucky festivalgoers may get to taste this Sicilian treat. But get your cook-ies early because they always sell out.

Wedding: Santo and Lillie Monella (Ruthie and Antoinette's parents)Monella grocery: Santo Monella, grandmother, and grandfather Paul MonellaSaint Joseph's altar in the Monella home: Ruth, Matthew, Josephine, Antoinette, Marc

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Arnone’s SausageA Union of Flavor and Family Tradition

A.P.’s grandfather, Alfonso, an Italian immigrant, who created the sausage, workedas a brick mason and helped build Vulcan, . He owned a “mom and pop” grocery inBessemer during the late 1940’s and made his delectable sausage for his family andcustomers.

Alfonso’s son, Anthony Arnone, Sr., who was a well-loved butcher, perfected hisfather’s sausage and sold it through his employer, Midfield Food Center, whicheventually became Piggly Wiggly. People would come from miles around to buy histaste of Italy.

Eventually Anthony retired, but continued making the divine sausage until his deathin 1997. “Divine” is the perfect word for a sausage made only with the freshest primecuts and flavorful spices. Anthony made it a rule never to use trimmings orlow-grade meats. That same quality and attention to detail are still followed today.

Following Anthony’s death, the sausage was no longer available to the public.However, the sausage tradition continued through Anthony’s son, A.P., and his sons-in-law, Fred Nelson and Louis Carruba. They would gather in Louis’ basementduring the Christmas season to make the old family recipe. “We used my grand-mother’s small grinder and the kids would join in. They loved to stuff the casingsas the sausage came out of the grinder,” Louis explained.

Then in 2004, the family got together and made a decision to sell Arnone’s sausageonce again. The family venture includes A.P. Arnone, his sister Lisa Arnone Carruba,brother-in-law Louis Carruba, sister Gloria Arnone Nelson and the children of thethree Arnone siblings.

Arnone’s sausage has been a sponsor of the Feast of Saint Mark Italian Food Festivalsince its inception. The tent is easy to locate on the feast day – it’s the one with theenticing aroma wafting toward the heavens and the line of folks waiting for theirsausage sandwich, reported by many to be the tastiest fare at the Festival.

“We’re proud to be a Saint Mark’s sponsor,” said Louis. “My family tradition stemsfrom the old Saint Mark’s in East Thomas. That’s the church where I grew up.”

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Dear Friends of the Feast,

I would like to start off with a huge welcome to everyone supporting and attending the fourth annual Feast of Saint Mark Italian Food Festival! We are as thrilled to bring you FOSM2015 as you are to attend. is year will be even more exciting with a few surprises you and your family will love.

e date of our event, April 25th, is the actual feast day of Saint Mark the Evangelist. e significance of feast days in Catholictradition is the day on which a saint (Mark) died and rose to heaven. So this year, we pay particular homage to our PatronSaint, Mark the Evangelist, who was Saint Peter’s scribe and wrote the Gospel of Mark.

We are pleased to bring you a varied food format this year from a variety of your favorite restaurants and local food suppliersboth for the main dinner as well as our special "tastings" in the Piazza. Please take note of these food sponsors who haveworked hard and generously to bring you this new and exciting "taste of Italy" experience.

Of special note this year is the entertainment lineup. We will feature more original Italian-cultured content with a special headliner! We are bringing to you Joe Scalissi and his tribute to Dean Martin accompanied by a live symphonic orchestra. It is a lively and entertaining show you will remember for years along with many other talented musicians, dancers, and theTotal A$$et$ band throughout the evening.

Our many sponsors, such as Fiat of Birmingham, Papa John’s, and Sain Engineering, generously offer to you many treats inthe Youth Piazza as well as a new section with rides and other games for older children. All our sponsors come together to create this Feast unmatched in the city and state. We are very appreciative to all of them as well as our volunteers, many whohave been around since our inaugural year in 2012. I would also like to thank our Saint Mark family, Father Culotta, neigh-boring Parishes, our Diocese and organizations like the Italian American Heritage Society for their continued support.

Each year, I am moved by the support from our volunteers, sponsors, and our guests. Many of you have expressed your thanksfor bringing our extended community closer together, for reuniting family and friends, and for being true to our mission. isis our goal. e strength of your growing support is the energy that keeps the flame of this event strong.

Have a great time and please let me know how you enjoyed the Feast and don’t forget about FOSM2016, it will be our fihanniversary…

Grazie a tui voi e alle vostre famiglie

Robert SbrissaChairman, FOSM2015

GOLD FEAST SPONSORFiat of BirminghamPapa John’s Pizza

Sain Engineering Associates, Inc.

SILVER FEAST SPONSORAmore Ristorante ItalianoArnone’s Italian Sausage Bellini’s Ristorante & Bar

Benchmark Chrysler Dodge Jeep RamCentral Paper Company, Inc.Party Time Turner Rental

Piggly Wiggly, Columbiana, AL Red Diamond

Somerby at St. Vincent’s 119 - An Active Retirement CommunityThe Vizzina Group

BRONZE FEAST SPONSORBare Naked Noodles

Michael Beckenstein MD, LLCDr. Jeff and Lisa CliftonDiamond Golf CarsEarl Dudley, Inc.Espresso Southeast

Frankly Speaking Communications, LLCGame Room Designs

Graffeo Brothers Italian SausageIssis & Sons Flooring and Furniture Galleries

Joe’s Italian Pizza, Pasta & Caffe`Mr. P’s Deli

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.

BRONZE (CON’T.)Ready Set Grow Child Development Center

Royal SwitchgearSam Spina Importing/International Wines

Vizzini Farms WineryWarren Averett CPAs and AdvisorsYarbrough Wealth Management

FESTIVAL SPONSORACDelco BatteriesBTC WholesaleBuffalo Rock

Covington Flooring Company, Inc.Hertz Equipment Rental

Mrs. Carla IrwinTom and Holly Perlich

St. Vincent’s One Nineteen Health & WellnessSullivan Communications

Thomas Staner MD - www.brainspine.comSupreme BeverageZeekee Interactive

FRIENDS OF THE FEASTABC 33/40Enzo CilentoDeCecco Pasta

Dan and Cindy IvyReeves Cosmetic Dentistry

STS Transportation

Our Sponsors

31

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.

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MISSION STATEMENT

We, the members of Saint Mark the Evangelist Parish, a Roman Catholic Church in the Diocese of Birmingham in Alabama, are a Eucharisticcommunity rooted in the Word of God responding to God’s call by:

• Glorifying God by proclaiming the Good News of Jesus Christ by word and deed in our daily lives• Serving one another within and outside the parish community, especially those needing an advocate• Forming the community spiritually through worship, prayer, and education at all stages of life• Including all, omitting none, with Christ-like love and understanding• Being good stewards of the gifts given to us and seeking to use them wisely to live as the body of Christ with Mary, the Mother of God, as our model on our journey of faith

Faith FormationsAdult 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

MinistriesAltar ServerYoung girls and boys trained to serve at Mass and other liturgical celebrations. Servers must be members of Saint Mark’s Parish and havereceived 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.

Parish Ministriс

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POLLO CON CAPPERI(Breast of chicken with capers)

Recipe of Yolanda Sbrissa, mother of Robert Sbrissa

4 boneless skinless chicken breats (about 1-1/2 lbs.)

Salt and freshly ground pepper to taste (optional)

1 tsp paprika

2 tbsp butter

1/4 cup finely chopped onions

1/4 cup dry white wine

2/3 cup heavy cream

2 tbsp drained capers

EGGPLANT RED GRAVY (a.k.a. Josephine’s Eggplant)Recipe of Josephine Motto Russo, mother of Ann Penton

2 medium eggplants

10 -12 toes of garlic

1 8 oz wedge of Romano cheese cubed

1 thick slice of smoked ham cubed

Salt & pepper to taste

Olive oil

Red Gravy (use your favorite recipe)

Original I talian Recipс Always made with Love

Sprinkle chicken on both sides with salt, pepper and paprika. Heat butter in heavy skillet,and put in chicken pieces. Cook over moderate heat about 5 or 6 minutes on one side and turn.

Cook 2 minutes and scatter onions around chicken.Cover and cook over low heat about 8 minutes. Transfer to warm platter.

Add wine to skillet and stir to dissolve brown particles that cling to bottom and sides.Cook until most of wine evaporates.

Add cream, capers. salt and pepper. Bring to boil over high heat and add any juices that accumulate around chicken.

Cook, stirring, until reduced to about 3/4 of a cup. Spoon sauce over chicken and serve.

Makes 4 servings.

“This and Chicken Cacciatore (next page) are Robert’s favorites, regularly prepared by

his wife, Monica, here in Birmingham.”

CHICKEN CACCIATORERecipe of Yolanda Sbrissa, mother of Robert Sbrissa

Chicken:4 large chicken breasts (skinned and boned) 3/4 cup oil6 tbsp butter 2 cloves garlic, crushed1 medium onion, thinly sliced 1 cup dry white wineGarlic powder Salt and pepper

SIMPLE BREAD PUDDINGRecipe of Frances Culotta, mother of Fr. Joe Culotta

Ingredients:3 or 4 slices of day old white sandwich bread (grated) 3/4 cup of white sugar1/4 teaspoon of salt 4 cups of whole milk – lukewarm3 eggs, beaten 2 teaspoons vanilla extract1/3 cup of raisins Nutmeg (to top with)

Mix all ingredients well, including the breadcrumbs. Pour into buttered 10” deep skillet and top with the nutmeg. Bake at 350 degrees for 45 to 55 minutes.

Cut chicken into bite-sized pieces. Heat oil and 4 tablespoons of butter in large shallowpan with lid. Fry chicken pieces gently with garlic, onion, salt, pepper and garlic powderuntil lightly browned. Add wine, cook covered slowly until chicken is tender.

Sauce:3/4 cup oil 1 onion, finely chopped3 tbsp dried rosemary leaves 1-28 oz. can tomatoesSalt Crushed chilies or pepper

Heat oil and sauté onion and rosemary gently until onion is golden brown. Drain tomatoesand add to pan with salt and chilies to taste. Bring to a boil, lower heat and simmer for 20minutes.

Pour sauce over chicken, dot with remaining butter and bake at 325degrees F for 20minutes.

Makes 8 servings.

Peel eggplants and then cut 4 vertical slits around the length of eggplant (this willcreate little pockets to stuff)

Stuff the pockets with garlic toes, ham & Romano cheese

Salt & pepper surface of eggplants

Using kitchen twine, tie eggplants to secure the stuffing

Heat olive oil in heavy skillet and brown eggplant on all surfaces

Pour red gravy over eggplant, cover and simmer until tender. Remove twine beforeserving.

Serve with pasta of your choice

My mother, Frances, was a prolific cook preparing a variety of breakfasts, dinners and desserts for all of us pretty much each day of the week. I think one of the best tributes to her is that each of her six children, including me, still enjoys cooking in their kitchens. Thinking back, even now and then, my father, Sam, enjoyed broiling steaks and

hamburgers, carving (and eating while) meats and melons.

Before my Mama died in 1982, one of the last recipes she shared was her Simple Bread Pudding. The beauty of this recipe isthat it has become my base for a dozen other variations of Bread Pudding.

Enjoy substituting the grated white bread with buttered pieces of bruschetta bread, chunks of Panettone, Pound Cake, Lady Fingers, Madelines or GingerSnaps. The basic whole milk can be substituted with a combination of creams, buttermilk, coconut milk or yogurt. White sugar can be substituted with dark muscovado, maple syrup, sweetened condensed milk, or your choice of jams. In place of the raisins, try dried cherries, fresh blueberries, strawberries or ginger. The vanilla extract (you’re getting the picture) can be varied with almond, lemon, your choice of liqueur or good bourbon.

When I just want the memory, I make the simple bread pudding I know you will enjoy too!

3736

Original I talian RecipсSICILIAN ARANCINI (Rice Balls)Ingredients: (for about 20 Arancini or 6-8 people)

Vegetable or Canola Oil 2 medium onions finely diced4 garlic cloves finely diced 2 cups of Arborio rice4 cups of chicken stock 1 cup of Parmesan cheese, grated1 cup of mozzarella cheese, cut in small cubes 1 cup frozen sweet peas1 lb of ground beef 40 oz of canned tomato sauce8 eggs, beaten 2 cups all-purpose flour3 cups Italian seasoning breadcrumbs Sea salt & freshly ground black pepper

The Risotto:

1. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add three tablespoons of olive oil and sauté the onion and garlic for about 5 minutes until soft, but not colored.

2. Add rice and stir vigorously around the pan for a couple of minutes until grains start to turn slightly translucent at edges. Pour in chicken stock, add a pinch of salt, mix in, bring to a boil, then lower the heat and simmer until the liquid is mostly evaporated.

The Meat Sauce:

3. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add three tablespoons of olive oil and sauté the onion and garlic for about 5 minutes until soft, but not colored.

4. Add the ground beef, a pinch of salt, mix until the meat loses its red color. Add the tomato sauce, bring to a boil and simmer for about 30 minutes.

The Arancini:

5. Once the Risotto is cooled (it doesn’t matter if it is still a little warm, as long as it has stiffened up a bitand is cool enough to handle), mix it up in a pan with 2/3 of the meat sauce.

6. Lay out 6 shallow bowls or pans in the following order. Put 1/3 of meat sauce in one, peas in another, cut up mozzarella in another, beaten eggs in another, flour (seasoned with a pinch of salt and pepper) in another, and breadcrumbs in the final one.

7. Roll rice into balls the size of half a tennis ball, place a tablespoon of meat sauce in the middle, along with a few peas, and a few cubes of mozzarella, add more rice as needed and finish rolling it into balls the size of a whole tennis ball making sure the ingredients in the middle are completely enclosed.

8. Dip a rice ball into the flour, shake off any excess, and dip into egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs.

9. Repeat step 7 and 8 with the remaining balls.

10. Heat a deep-fat fryer to 340°F or fill a large saucepan one-third full of vegetable or canola oil and heatuntil a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds.

11. Deep-fry balls in batches for 4-5 minutes until golden brown all over. Remove with slotted spoon anddrain on paper towels. Serve immediately while the middles are still melting. Drizzle with more meatsauce, shredded Parmesan cheese, and a few grinds of black pepper.

This is one of my very favoriterecipes, and a staple of the Sicil-ian cuisine. My grandmother,Nonna Rosa, used to make itvery often when, as a young boy,I visited her in the summer, inthe small town of San Cataldo,where I was born, right in thecenter of Sicily. With my parentshaving immigrated to the Northof Italy and being able to spendtime with me only during thesummer, Nonna Rosa went togreat extents to ensure I enjoyedher company. She would say: “Andiamo Lorenzo, facciamodegli Arancini" (Come Lorenzo,let’s go make Arancini) just to seemy eyes beaming with happiness.My job was to place the peas andthe mozzarella cheese in theircenters. "Arancini" means "smalloranges" in Italian because thatis what they resemble once theyare ready. It is by watchingNonna Rosa making them overand over that I remember herrecipe, and I am now sharing itwith our guests of the 2015 Feastof Saint Mark.

The recipe is inclusive of severalsteps, but it is fairly simple and alot of fun to prepare with familymembers and friends. I am positive you will love "Arancini".

— Lorenzo Panzica

San Cataldo, Sicilia

Original I talian CookiсNONA’S CHOCOLATE COOKIESRecipe of Margaret Mangina Angelo, mother of Theresa Romano

Ingredients:6 cups flour 6 tsp baking powder12 tbs cocoa powder 1/2 tsp cinnamon1/2 tsp ginger 1/2 tsp all spice1/2 tsp cloves 1/2 tsp nutmeg1-1/2 cups nuts and raisins 4 large eggs1-1/2 cups sugar 2 sticks butter1 tbs vanilla flavor 1 cup whole milk (use judgement on quantity)

RICOTTA CHEESE COOKIES

Ingredients:2 cups white sugar1 cup butter, softened15 ounces ricotta cheese2 tsp vanilla extract2 eggs4 cups all-purpose flour2 tbsp baking powder1 tsp salt1-1/2 cups confectioners sugar3 tbsp milk

In a large bowl, combine flour, baking powder, cocoa and spices. Mix thoroughly.Mix butter into dry ingredients with hands, rubbing together as though yourhands are cold, until all butter lumps are gone.

In a separate bowl beat eggs while mixing sugar and vanilla flavor until sugar isdissolved. Add this mixture to the large bowl and add nuts and raisins and thenadd milk until the cookie dough is of the right consistency. The mixture should“ball” up easily. Let stand for 5 minutes.

When dough is ready, roll into small (about 1 inch) balls and place them on anungreased baking pan.

Note: Make sure nuts and raisins are in middle and not sticking out. Bake inpreheated oven at 375 degrees for 10 minutes.

Icing:In a bowl, beat together 1 pound of powdered sugar, 1/2 cup butter, 1 tsp vanillaextract and 3 tbs milk until smooth. Add more milk if needed. Mix until smooth.After icing, spread cookies over large area to dry completely. Overnight is recommended if possible.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, with the mixer at low speed, beat thesugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes).

Reduce speed to medium and beat in ricotta, vanilla and eggs.

Drop dough by level tablespoons, about two inches apart, onto baking sheets.

Bake at 350 degrees for 11 minutes or until cookies are very lightly golden.

(Cookies will be soft). With spatula, remove cookies to wire rack to cool.

When cookies are cool, prepare icing.

Icing:In small bowl, stir confectioners sugar and milk until smooth. Spread icing oncookies. Sprinkle with colored sugar or candy sprinkles.

These cookies freeze very well.

The Church holds the relics of Saint Nicholas, originally entombed inMyra, Turkey.

“This is the only Catholic Church that allows worship services of two dif-ferent denominations within its walls – Roman Catholic and Russian Or-thodox. I have seen many pilgrims worshiping there from all acrossEastern Europe,” Traina explained.

“In May and June I saw Russian and Ukrainian pilgrims in the samechurch worshipping together while their countries were at war.”

Traina also recommends visiting the Basilica of Saint Zeno in Verona, thecity he considers the most beautiful in all of Italy. Verona, made famousin Shakespeare’s Romeo and Juliet, has few tourists and has the beautyof Florence.

For those with Sicilian heritage, Traina lists Syracuse as a must-see. Syra-cuse contains Greek and Roman ruins and the impressive Cathedral ofSanta Lucia (Saint Lucy) that is built around Greek ruins. The Cathedralalso contains the relics of Saint Lucy, the protector of sight.

Traina’s favorite site associated with a saint in all of Italy is Assisi, homeof Saint Francis. Saint Francis of Assisi is the patron saint of Italy andburied at the Basilica of Saint Francis.

“I feel spiritually involved there. Saint Francis was a noble who minis-tered to the poor and cared for all God’s creatures. He showed the simpleway to live.”

Another of Traina’s favorite spiritual sites is the Basilica of Saint Anthonyin Padua.

“The church is amazing outside and inside. Its several domes copyarchitecture of Constantinople. The colors are a beautiful blue and gold,”Traina described. “Every day after Mass, a line of people leads to behindthe altar where they kiss the back of the altar in hope that Saint Anthony,the saint of lost causes, will help them in their difficult situations. I feelvery emotional seeing these people.”

Of course, no trip to Italy’s spiritual sites would be complete without avisit to Saint Mark’s Basilica in Venice. Traina believes it is the most op-ulent of all the Italian churches except Saint Peter’s in Rome. It is knownas the Church of Gold from all its gold-ground mosaics. The Basilica is amajor shrine to Saint Mark the Evangelist whose remains are buried there.

Andrea Traina is a wealth of information about Italian sites with signifi-cance to the saints. Beyond those already detailed, he lists Saint Ambroseof Milan, Saint Agatha of Catania, Saint Rosalie in Palermo, and Saint Bar-tolomeo of Benevento outside of Naples.

Traina leads small intimate tours to Italy several weeks out of the year.The tours are designed to the client’s expectations. To find out more aboutItaly and what the tours have to offer, contact Andrea Traina [email protected] or at 205-576-3040.

3938

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Italian VacationOffers Encounters with the Saints

“Saint Augustine believed churches should be built over the saints,”Andrea Traina explained in his pleasant Italian accent. “I find the burialsites of the saints within the churches the most interesting places to visit.”

Traina, a native Italian who now makes Birmingham his home, leadssmall groups on intimate and informative Italian vacations. His idea ofthe perfect Italian vacation includes taking groups to those out-of-the-way places where there are few tourists. Many of these locations includesites richly associated with saints.

Of course, Rome, Venice, and Florence, heavily populated with tourists,are also must-sees and locations connected with the saints.

Starting in Rome, Traina suggests visits to the Vatican, including St. Peter’sBasilica and the necropolis under Saint Peter’s, the location of the tombof Saint Peter the Apostle. Reservations are required for visiting thenecropolis.

“The Vatican is quiet and calm – a golden city. You mostly see SwissGuards, priests, clergy, few tourists.”

Traina likes to take people to the Basilica of Saint Paul, located fuori lemura, meaning “outside the walls” of the Vatican.

“It is so beautiful. Many people go there to pray to Saint Paul for a miracle.To Italians, Saint Paul’s is more important than Saint Peter’s. Even funeralsof State are held there.

Above all, the tomb of Saint Paul is impressive.”

Approximately 3 hours south of Rome lies Salerno at the beginning ofthe Amalfi Coast. Built in 1076, the Salerno Cathedral houses the tombsof Saint Matthew the Apostle and Evangelist and the tomb of Pope SaintGregory VII. The cathedral contains magnificent mosaic work and wasbuilt over a Roman temple that was built over a Greek temple.

“Saint Matthew is known as the protector of tax collectors, bankers andaccountants,” added Traina with a smile.

Matthew was the son of Alpheus and was called to be an Apostle whilesitting in the tax collectors place at Capernaum. Before his conversion hewas a publican or tax collector by profession.

“My saint, San Andrea [Saint Andrew] is special to the town of Amalfiand in particular the Cathedral of Amalfi,” Traina said. The cathedral islocated in a small, quaint town. It also has a unique color of white andblack with beautiful steps.

“San Andrea is the protector of the fishermen. That’s why he is special tothe people of the Amalfi Coast where many make their living from thesea.”

On the east coast of Italy, Traina enjoys taking visitors to the region ofPuglia, and in particular, to the town of Bari. The Basilica of Saint Nicholasin Bari was built on two levels, typical of architecture in the region.

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Bisacquino: Sicily’s Link to Alabama

Aiello, Amato, Barone, Battaglia, Bruno, Caruso, Catalano, Costa,Cusimano, D’Amico, D’Angelo, Di Maggio, Di Salvo, Ferrante, Ferrara,Gambino, Geraci, Giordano, Greco, La Barbera, La Rosa, Lo Cascio,Lombardo, Macaluso, Mancuso, Maniscalco, Mannino, Marchese, Marino,Martorana, Mazzola, Messina, Mineo, Orlando, Palazzolo, Parisi, Pecoraro,Piazza, Randazzo, Rizzo, Romano, Russo, Sciortino, Siragusa, Taormina,Tarantino, Vassallo, Vitale.

A great migration from Bisacquino to America occurred in the early 20thCentury. Control by the Mafia and the frustrations of poor people whoworked for wealthy landowners frustrated the citizens. Many familiesdecided to immigrate to the United States and strive for the Americandream.

The most famous immigrant from Bisacquino is Frank Capra, FilmDirector of such notable movies as “It's a Wonderful Life.” Of his passageacross the Atlantic, Capra said, "There's no ventilation, and it stinks likehell. They're all miserable. It's the most degrading place you could everbe.” Like many successful Italian Americans, he endured hardship butfound his American dream.

As it has been for hundreds of years, Bisacquino is an agricultural centerwhere farmland sustains cereal grains, olives, wine grapes, almonds, hazelnuts, vegetables and sheep.

The name Bisacquino stems from the Arab word, Buseckuin, whichmeans “rich in waters,” a very appropriate name for the town since thereare abundant waters at the site.

The origin of the town is still in doubt. Historians differ on the origin,pointing to Carthaginians, Sicans, Greeks, or Romans. Some believe thetown is of Arab origin, backed up by the town’s architecture. Regardlessof its first dwellers, Bisacquino reflects the diverse history of Sicily.

Archeology supports that Arabs settled in 840 A.D. and founded a hamlet,not far from Bisacquino and called it " Bat.lari.” At that time the Arabs

Many Birmingham residents with Italian ancestry trace their roots to the small town of Bisacquino in the province of Palermo on the island of Sicily.

Checking the list of the most common surnames in Bisacquino reads like a directory of some of Birmingham’s leading Italian families:

had already conquered Sicily and had divided it in three parts or "valleys.”Buseckuin, later called Bisacquino, was a part of the valley called Mazzara.

In 1183 The Normans drove the Arabs out of Sicily and Buseckuinchanged its name in Busechinum. It became a domain of the Archbishopof Monreale thanks to the Norman king Guglielmo il Buono. In thefollowing centuries the town shared the historical events of Sicilyconcerning the Swabian, Angevin and Aragonian dominations; in 1282it took part in the Sicilian rebellion against the Angevin which was called"Vespri Siciliani".

The rule of the Archbishop of Monreale lasted about 600 years; it wasimportant for the town because it got benefits and privileges and enjoyeda period of great prosperity. Its population increased and a lot of noblefamilies started living there: the Florenas, the Almericis, the La Placas,the Bonas. Their memory still survive in the names of some ofBisacquino’s streets.

In the 16th century, Bisacquino became such an important town that itwas called "Nobilis Universitas.” Its people were famous for theirexemplary work ethic, religious faith, care of the land, and government.Religious orders settled there and built many churches that became theheart of Bisacquino activity. One of the most glorious of the religiousstructures is the Sanctuary of Madonna del Balzo (1678), built into theside of Mount Triona and overlooking the valley below. A country footpathclimbs to the sanctuary, and at the entrance to the path are two obelisksand 14 masonry crosses. The Cathedral of Bisacquino, built in 1713, isdedicated to San Giovanni (St. John the Baptist).

Bisacquino lies 79 kilometers inland and due south from the port city ofPalermo on the northwest coast of Sicily. For information on ancestorswho immigrated from Bisacquino in the 19th and 20th centuries, contactthe Registrar of Vital Statistics in the city office. However, informationprior to 1800 is more difficult to obtain. Parish registries are the bestsource for genealogy.

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Phone: 205-939-3938Email: [email protected]

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The Game of BocceThe Bowling Game

The early Egyptians played a form of Bocce with stones. The exact date when Bocce began is unknown. Manycredit the early Roman soldiers with beginning and spreading the game throughout Europe. During Rome’s PunicWars against Carthage, soldiers played the game for exercise and relaxation.

As the game grew in popularity it became the game of nobility and peasantry. However, as so often happens, thegames popularity caused concern of State Rulers in the 1300s to the 1500s. Kings and Emperors were concernedthat it took too much time away from the military practicing archery and other military exercises resulting in aninterference with the security of state. Not so in England where the game thrived. Suchnotables as Queen Elizabeth I and Sir France Drake were avid fans. The bans were eventuallylifted and again Bocce continued to gain popularity.

The bowling game was brought to America by the English in the 1700s. Today Bocce is aball game played in more countries than any other ball game with the exception of soccer.Thanks to many Italian immigrants at the turn of the century into 1900, bocce flourishedin the United States. Some believe that the Roman influence on the game is preserved inits name which stems from the Latin word, bottia, meaning boss. The word bocce comesfrom the Italian word for “bowl”.

Materials for making bocce balls has changed significantly over the centuries. Originally stones were used.Later metal bocce were made. Until the 19th century, wood was the main materials using boxwood, birch or elmand marking half the bocce with lines know as linia. The plain balls were knowsas liscia. Today bocce are made of plastics and resins. Sets come with eight ballsin two different colors.

GLOSSARY OF WORDS FOR BOCCE

Bocce — the larger ball used by team members to score points.Pallino — the smaller ball (approx. 2” dis.) used as the target.Punto — a point throw to the pallino attempting to place the bocce

as close to the palllino as possible.Raffa — a throw aimed to dislodge an opponent’s bocce.Volo — an aerial throw aimed to dislodge another bocce.

Bocce is both an organized competition sport as well as a game of familyrecreation. As such the organized sport has rules of play as well as specificationsfor the “bocce court”. It is a game that can be played with two, four, six or eightparticipants. The basic rules of play are:

1. Select teams.2. Decide on Color of bocce for each team. The team that picked first for thecolor loses the opportunity to be the first to throw the pallino, the small ball.

3. The team that throws the pallino throws the fist bocce (first team) tries to place the larger ball close to the pallino.

Throwing balls at a target is one of the oldest games to mankind. Such games go back to as early as 5000 BC. And so Bocce was born.

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Saint Mark the Evangelist Council 13446Calling all Catholic Gentlemen to join us

CHARITY UNITY FRATERNITY

For Membership information contact Tom Herberlein, Membership Chairman

[email protected] or voice mail 1.866.622.STMK (7865)

Morra“Fate la morra...non fate la guerra”

The history of the game called Morra goes back centuries. Supposedly it was broughtto Italy in the 16th Century from Turkey.

To play Morra, no equipment is necessary. It is a simple guessing game; however, somemay say it is a game that requires strategy, understanding of body language and know-ing one’s opponent. It can be played with only two people or with teams.

As children, many of us remember settling questions or disagreements by playing oddsor evens. Morra is played one against one. At an agreed time, each player displays acertain number of fingers on his right hand and simultaneously guesses out loud thetotal number of fingers displayed by both players. If either player guesses the rightnumber, that player has won that round. If neither player is correct or if both guess thesame number, they continue until one has a correct guess.

The game can be one round or several rounds with a preset number of rounds to bewon to proclaim victory.

So where is the fun?

It depends upon what the consequences are for losing. Often larger groups, who areenjoying friendship and drinking wine, play the game. Evidently, the combination ofwine, enthusiasm and arguments sometimes becomes violent requiring police inter-action. As a result, a pastime designed as a friendly game was banned for 20 years. Butin 2003 the ban was lifted and the game reinstated.

“Make morra…not war.” This is the slogan of Amici della Morra[Friends of Morra], located in Camerano, Italy and dedicated to rescuing old games as a way to rediscover Italy’s roots and traditions.

56

FEAST CHAIRMANRobert Sbrissa

COMMITTEE CHAIRPERSONSLaura Belcher Volunteers

Vincent DiChiara Entertainment

John Dudley Finance

Donna Francavilla Marketing

Al Lupenski Sponsorship/Program

Melissa Mancini Food

Robert Markham Logistics

David Neaves Finance

Lorenzo Panzica Cultural & Religious Content

Ann Penton Event Manager

Monica Sbrissa Cookies, Decorations & Youth

Ginger Scalici Administration

Doug Stephens Beverage

COMMITTEE PARTICIPANTS

Feast Commieс

Special thanks and appreciation to the 200+ Team Leads and volunteers and the members of the “Cookie Baking Team” who provide the authentic Italian cookies sold at the Feast.

The Committee expresses its gratitude to Barbara Clavenna of Chiavenna Design, Design Firm of Record, for the 2015 Festival Program.

Kate Agliata

Augie Angrisano

Thom Berry

Carol Bettis

Peter Bibbo

Sister Terry Bretthauer, MSBT

Lee John Bruno

Anthony Cuicchi

Fr. Joe Culotta

John Elkourie

Meagan Freeman

Candy Hacker

Daniel Henniger

Judy Jones

Tonya Judson

Jordan Long

Vince Lovoy

Chrissy Meko

Charlie Penton

Carolyn Rakers

Sammy Romano

Eva Shepherd

Katie Spitzer

Tom Stith

Chef Chris Vizzina

Sharon Zaleski


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