Category: Local Businesses

Zucca Rocks Borgo Cerquelle

by midgeguerrera, posted in Food - Eating In and Out!, Local Businesses
Photo Courtesy of Borgo Cerquelle

Borgo Cerquelle is celebrating fall harvests in a joyfully orangey way – pumpkins have crept into every aspect of the bioagriturismo’s autumn offerings. We were lucky to have taste tested their light as a cloud pumpkin gnocchi. Sorry, we scarfed them down too fast to take a picture.

Before I start slurping the pot of pumpkin soup I just made from one of Borgo Cerquelle’s organic pumpkins, I need to explain how visiting this hilltop bioagriturismo is a leap back into the history of Pontelandolfo. Borgo Cerquelle is an ancient – well borgo – hamlet – that in the end of the 1600s housed contadini – peasant farmers. Built entirely of stone, the borgo has been repurposed into an incredible spot for locals and tourists. It is just a few minutes up the mountain from Pontelandolfo’s historic center. Those of you who know me, know that gulp, twisty mountain roads are not my favorite route to anywhere. Jack loves them! That said, Borgo Cerquelle, located about 600 m – 1970 feet – above sea level and surrounded by streams, woods, meadows and olive groves is worth the driving angst. The view of Pontelandolfo from there makes me want to sing Finian’s Rainbow “How are things in Glocca Morra.” Some days I do!

Some members of the original families have returned to visit and marvel at how Borgo Cerquelle was rehabbed, preserved intact and is alive again. Guests stay in the rustically furnished, heated rooms with an independent entrance and bathroom. I must admit, the original inhabitants did not have indoor plumbing. Thank goodness for that upgrade.

Our Cooking in the Kitchens of Pontelandolfo participants stay here and have nothing but joyful comments about the place, the family who runs it and of course – the food.

 

Celebrating fall and the fabulous harvest found on this organic farm also means fall foliage. Borgo Cerquelle is in an area abundant with oak trees. I learned that “Cerquelle” is based on the ancient dialect name for oaks -“cerque.”

The family that has created this unusual place to eat and stay is headed by Alverio and Marianna. Alverio insists Marianna is the boss. They are more than ably assisted by their son Antonino and daughter Serena. Antonino wears the administrative hat now and his sister Serena takes care of the kitchen following the traditional recipes of his mother and grandmother. Serena is a talented potter and her creativity can be seen on every table. Antonino’s photos grace their website.

Sniff, sniff, my zuppa di zucca is percolating on the stove. Yummy. After a day at Borgo Cerquelle eating farm to table fare that featured pumpkins, I knew I had to bring a pumpkin home. You need to know that lunch at this bioagriturismo takes a minimum of three hours. There is no menu choice. What is fresh today is what is cooked. We have never had anything but an exceptional locally sourced feast.

Yeah, I have a pazillion pounds of pumpkin! Jack, borrowing a samurai sword, hacked it into manageable pieces. I had been gifted an old rooster that had outlived his cock-a-doodle and made a rich chicken – or is it rooster -stock. Now, how to put both these quite local food groups together? Simple. 1. Roast the pumpkin which makes it easier to cut up. 2. Take a scant head of garlic, dice it, toss it in the broth and let it simmer. (Garlic wards off fall flu.) 3. Toss in some old cheese rinds, tyme, rosemary, salt and pepper. 4. Let the roasted pumpkin cool. Ok, Jack made me let it cool. I am famous for burning my hands in the kitchen. 5. Cut up the pumpkin, toss it in the pot and let everything simmer to meld. 6. Take out the immersion blender, zzzzzzzzzzz, errrrrrrrrrr, it to a creamy texture. 7. EAT with hearty bread from Diglio Forno drizzled with Borgo Cerquelle savory pumpkin marmalade.

This fall, Borgo Cerquelle has offered a plethora of activities from harvesting, trips to the river, classes in cooking, ceramics, art therapy and my favorite APERITIVO! With a reservation, as the sun sets, we can zip up the mountain and enjoy a cocktail and incredible snacks. As the laughter of guests fills the fall air, an outdoor bar decorated for fall is the anchor.

When I asked Alverio why they do what they do. He explained that they want to revive the activities and traditions of the ancient inhabitants of the village. That means cultivating the land and raising animals organically, providing an oasis away from the stress of the city and offering an experience that is perfect for individuals and families. I have to say that every time I bring children there for lunch they race off to see the animals, climb the rope course and just plain old play.

HEY JACK WHEN YOU READ THIS BLOG POST – AND YOU BETTER BE READING MY BLOG POSTS – WE HAVE TO GO TO THIS AT BORGO CERQUELLE – werwolves and witches – huzzah!

The people, the place and the friendly wolf/dogs Vilcas e Tempesta make Borgo Cerquelle a great place to eat, relax, play and breath. I hope to run into you there.

A group of Cooking in the kitchens of Pontelandolfo cooks pose with Marianna, Antonino and Alverio.

Ci vediamo prossima volta,

Midge

Jack’s Birthday Almost Staycation

by midgeguerrera, posted in Food - Eating In and Out!, Local Businesses, Stops Along the Journey - Sites Off the Tourist Track

Dear easygoing Jack has one giant quirk. He hates birthday parties, birthday hats, birthday presents – just about anything that has to do with birthdays. Now, me, I adore all the bellowing, trimming, gifts, chaos and energy of everything birthday. Since Jack’s birthday is mid-August, we have developed a compromise. Simply called, “Jack’s Birthday Staycation.” There are no gifts, no whistles no party favors. However, the staycation is not at home but fifteen minutes away at Hotel Ristorante Il Grottino.

Jack may hate birthdays but he loves cake from Pontelandolfo’s Diglio Forno!

Why drive a scant few kilometers up another mountain for the staycation? The place is fabulous. There is a beautifully landscaped pool surrounded by mountain vistas, an outdoor seating restaurant area with linen tablecloths – OMG I sound like a snob – comfortable rooms with balconies, and the food is terrific. For the past few years, to celebrate another trip around the sun, we have booked a room for a few nights at Il Grottino. Michele and Giovanna, our hosts are friendly, accommodating and love what they have built. In other words, it is perfect for Jack. (Is it too self serving to say it is also perfect for Jack’s adorable wife?)

Each morning we got up promptly – ha ha – slowly, tossed on a bathing suit and wandered downstairs. The hotel has an elevator so folks in their second and third acts can easily get to the upstairs rooms. There waiting for us was a set table with croissants and the smiling Giovanna. Soon cappucini ( no spell checkers it is not misspelled – that is plural for cappucino) arrived with whatever else we wanted. The blue sky over the mountain, cool mountain breeze and lovely piped in music made the morning bright. We wandered to the pool and did what we do best on vacation.

Read! For me, read and wrote. This book is fabulous and written by my pal Adele.

I am working on a couple of plays. ‘I’m Ann” is about a Sicilian woman’s experiences in the USA. “Born to the Sea” is an exciting new musical about the Swedish VASA ship. And – this is super exciting – my 9/11 themed play “Email: 9/12” is being produced in 2026 by a company in the Netherlands. I am creating a monologue or two that takes place in Den Haag. All projects needed a breath of fresh air and Il Grottino provides just that. Jack read, snoozed pool side and smiled a lot.

Each day between snoozing, reading and writing we ate seafood lunches outdoors under the pergola. I love impepata di cozze, mussels steamed and served with a dash of pepper and their own juices. Giovanna served me an enormous bowl and I grinned bigger than Jack grins. Our New Jersey friend Maryann C. was visiting so she got to come to Il Grottino too. She had what I thought was a riff on my favorite dish, La Zuppa di Cozze. The mussels were steamed with tomatoes and served with points of focaccia. It too was exceptional.

Il Grottino is known locally for its metre long pizza. The place was packed one night with whole families there for pizza. What else could we do but order a three foot plus long pizza. Cleverly, the super charged pizza is divided by toppings. Jack loves pizza Margherita, Maryann wanted vegetables and I only eat pizza con tonno. The thin crusted mammoth pizza arrived with sections of each topping. All three of us dug right in and enjoyed each bite.

One of the reasons we come back each year is that the food is great. We also come back because the staff and owners are willing to go the extra mile to make guests comfortable. The real reason – being there makes Jack smile.

Happy Birthday Staycation to Jack. Thank you to Il Grottino, Giovanna and Michele.

Ci vediamo prossima volta.

Midge Guerrera

Need an Italian fix? Two thoughts – one pick up a copy of my humorous travel memoir – Cars, Castles, Cows and Chaos – sip wine and feel the moments. Second, think about Cooking in the Kitchens of Pontelandolfo next year.

Shepherd’s Pie starts at Macelleria Mancini

by midgeguerrera, posted in Any Day in Pontelandolfo, Food - Eating In and Out!, Local Businesses

The following blog may contain content that vegans, vegetarians and lovers of small farm animals may find disturbing. Reader discretion is advised.

Did you ever lust for something so much that the thought of it made you salivate? Admit it, you have. This week all I could think about was eating lamb. I love roasted lamb, lamb chops, lamb-burgers and most of all real hearty Shepherd’s Pie made with – what else – lamb. The little baa baas had been tempting me for a month. Daily, I watched the little ones romp in Pontelandolfo’s verdant fields, stop traffic and then suddenly they disappeared . Disappearing lambs? My mind was wandering hither and yon, over hill and dale, wondering where Bo Peep was hiding the baby sheep.

Love the Lamb Jam. Driver beware.

My tummy wanted to find them. That is a big juicy lie. I did not want to find a lamb, I wanted to find mutton before it became mutton. Knowing that I would make Jack insane if I didn’t stop talking about Shepherd’s Pie, I dashed down the hill to Marcelleria Mancini.

One of the primary joys of living in Pontelandolfo is being able to shop at a real butcher, baker and cheese maker. Stefano Mancini of Marcelleria Mancini is an amazing butcher. All of his meats are locally sourced and he prides himself on working only with select farms. The meat found at Marcelleria Mancini tastes like meat that was on the hoof a few days ago. Free range, scrumptious and not spiced up with hormones. Of course, I would head there for lamb.

Stefano, our always smiling butcher.

What is wonderful about Stefano is that he doesn’t look at me like I’m crazy when I ask for something that most of my neighbors would ever ask for. Like agnello macinato – ground lamb. Not just ground but thickly ground. Here, ground meats are passed through the grinder a few times. For my rustic dish I wanted it rough.

Stefano looks at me and asked – what are you making? My Italian will get us fed, a room and a hospital but how do I explain Shepherd’s Pie – torta dei pastori? Sauté lamb with veggies and cap with butter-rich mashed potatoes. As I described it, I could see it and couldn’t wait to make it.

Dashing to the back room, Stefano returned holding aloft a leg of lamb. Literally, aloft. He was holding the leg by the tibia (shin bone), above the knee was the meaty thigh. La coscia sarebbe perfetto, he said. This is the first time that I realized that the leg of lamb we buy is really the thigh! That incredible meat would be perfect for my Shepherd’s Pie.

As the butcher deboned the meat, I asked if I could have the bones for bone broth. He was impressed that I would make a broth and promptly dashed the bones into manageable pieces. From leg to grinder to packaged, I soon had the lamb I needed for dinner and a package of bones.

Don’t tell Jack, please but another thing I love about Macelleria Mancini are their “pretend you spent the day making interesting meat based dishes.” Stefano’s fiancé, Ilaria, creates amazing to go dishes. As their website says: Avete voglia di qualcosa di sfizioso ma il tempo stringe !?! Passa a trovarci…tutti i giorni prepariamo diversi “pronti a cuocere”…con carni fresche e di qualità ! Craving something tasty but running out of time!?! Come visit us…every day we prepare different “ready-to-cook” dishes…with fresh, quality meats!

Pretty Isn’t It!

My Shepherd’s Pie was scrumptious- and I had made enough for a couple of days. After cooking the base, I made the mashed potatoes. No, I tried to make the mashed potatoes. Where are all my potatoes??? Merde, I only had four little potatoes. That would never be enough for my mashed topping. What do do???

Think about where you are and use what you have. What did I have corn meal for polenta? I made a batch of polenta, added Parmesan cheese, and mixed the polenta with with the potatoes. It was absolutely fabulous. My mashed potato – pontenta may become a carb mainstay.

Wherever you are enjoy what you make. Buy local and serve every meal with a smile.

And remember, you too can always come and Cook in the Kitchens of Pontelandolfo.

Ci vediamo prossima volta.

Midgeguerrera

Tawā Sushi Comes to Pontelandolfo

by midgeguerrera, posted in Food - Eating In and Out!, Local Businesses

When Jack and I started this Italian life-style journey 10 years ago there were three things we missed about living in New Jersey – our family and friends, Jersey sweet corn and SUSHI. By our second year in Pontelandolfo, we were – ok I was – so jonesing for sushi that I insisted we search near and far for a restaurant. That year the only sushi joint we found was in Avallino and the sushi was not anything we would eat again. Thing sugar rice -yuck. I sighed. I cried and I wished on every star.

The stars came through! Giuseppe Sforza, an exceptional restaurateur, opened a world class sushi restaurant in – wait for it – hear me exploding with joy – in my home town!

Joy!!!!

Tawā, which means tower, sits under Pontelandolfo’s iconic tower and offers a world class experience. We knew it would. Giuseppe had been the proprietor of Landulphi a Latin themed pub. Latin like the language of our Italian ancestors. The menu was in Latin (with pictures), the waitstaff wore appropriate costumes, I mean uniforms, only beer was served and the food was fantastic. It was incredibly successful. A new version is being built in our historic center. But back to sushi. Tawā has been about a year in the making. Giuseppe is a stickler for detain and, even though I begged and pleaded and texted and shouted, he wouldn’t open until every detail was perfect.

Signage to guide you!
LA Style
Opening night a grand piano appears in the piazza.

Giuseppe, bless his heart, invited us to the prova. The night the chef and staff practice and get all the kinks out. It was a night to remember. What a gift of goodness. We learned that night that Tawā has a fixed price menu. No, not that plebeian all you can eat kind of fixed price but an opportunity to explore the delectable treats the chef is making daily based on the market and his muse.

We have been gastronomically entranced by the Percorso Tradizionale. Our first tasting was at the prova. We loved it so much we went back one day after Tawā opened to feast again. There were more courses than I could count and I was to busy groaning with happiness to take pictures of everything.

Follow for Sushi!

The wee bowl of white soup was magical. Fish broth with a hint of salsa di soia melded with a whipped egg and steamed, looked like the smoothest of flans. When the spoon pierced the cream, broth oozed up giving my tastebuds a smooth yet soupy feel. It was delightfully decadent. The salad, in the adjacent photo was celery, carrots and seaweed. Whoever sliced the celery into long thin lettuce like strips is a king with a knife. The sesame dressing rocked it.I loved every morsel.

Yes, of course there was sashimi and sushi nigiri. I particularly was impressed with the raw scallops served in the shell and topped with a frothy essence of the sea.

I better stop talking about the food, I am getting hungry and I am not close enough to Pontelandolfo to zip in, sit at the sushi bar, order a glass of wine and the apertivo. But domani!

Tawā is an asset to Piazza Roma. Giuseppe is great at marketing and people will visit our village from afar. I am so thankful to him for providing me with one of the things I miss most about New Jersey.

Ci vediamo prossima volta.

Midge

Literally Italy LLC
Stay tuned for our latest venture. Cooking in the Kitchens of Pontelandolfo is more than just cooking. Playwrights Retreat is happening now and a Writer’s Retreat is on the schedule for June 2025! Visual artists may be next!

Panettone Enough for All

by midgeguerrera, posted in Food - Eating In and Out!, Local Businesses

Deck the halls with boughs of holly. Tis the season to be jolly fa la la la, la la la la. Gorge we now on panettone – – -! What else is a girl to do but gorge! This holiday confection seems to chase her around the store? Well, I could wait and not buy one. Impossible. I could buy a few and not eat every slice. The springy tall cake, liberally speckled with raisons, dried citrus and what ever else someone had in the pantry is impossible to ignore. If you don’t eat it all it starts to get stale. Hmm, not so bad stale either. I imagine, a slightly hard piece of deliciousness, soaked in eggs that have been whisked with vanilla and cinnamon, grilled on my Nonna’s cast iron stove top grill and then bathed in real, honest to God maple syrup. Couple that with crispy bacon and it is orgasmic. OMG. Weight Watcher points be damned that is one fine seasonal breakfast, lunch, dinner or snack.

Antonio Diglio makes the best Panettone!
Cross section of the best panettone in the world – from Diglio Forno!

Made by Antonio Diglio in Pontelandolfo, panettone is light, flavorful and simply fabulous. There is usually none left over unless it gets hidden so I don’t eat it all in one day. Making French Toast, all of those lovely spongy holes fill with egg and a slice cooks up heavenly. Sigh….

Perhaps, I should start at the beginning. Did I enjoy panettone as a child? Not that I can remember. When did I first taste the stale crappy ones sold in supermarkets? That would have been in college. Surrounded by all those Italian American women in my dorm from Italian enclaves like Jersey City, Newark and Hoboken I was introduced to the Italian traditions that New Jersey farm girl Midge never experienced. That is also when I discovered, having imbibed in a bit of Maryjane, how stupendous panettone was doctored with jam, jelly, maple syrup, etc. Luckily, later in life when I had a couple of lira in my pocket, I unearthed panettone that was light, airy, sweet but not gooey and wonderful to eat all by itself. Now, spending holiday time in Pontelandolfo I am binging on the fresh panettone from Diglio Forno and other cakes brought to town from the capital of panettone – Milano.

Diglio Forno makes holiday treats that require self control – no one can eat just one.

Who started this tradition of culinary goodness? What follows is an obvious embellishment of the ancient legend. It was a dark and stormy night, the ides of – wait, wait, wrong legends.

The Legend of Panettone: Tis the season to rock around the great hall. A blowout of a Christmas party was happening at the 15th century Milanese court of Ludovico Il Moro. Servers carried out tray after tray of beautifully prepared food. The dessert, which was to be a surprise and an incredible joy, was slowly cooking in the oven. One young kitchen helper was left to guard the oven and make sure the dessert came out pefectly. For whatever reason, maybe he ran out side to see the snow, maybe Gabriella the serving girl stopped and flirted with him, the reason doesn’t matter – he let the dessert burn to a blackened crisp. Caspita! Desperate, the lad looked around the kitchen and remembered he had made a bread with left over dough. He had tossed in dried fruits, lemon peels and whatever edibles were around. He gulped, put it on a fancy tray, powdered it with sugar, and suggested that the cook serve it. The cook walked incredibly slowly into the great hall. Toni was cowering in the doorway. Slices were served. Compliments were tossed and the party was a success. In summary: Toni, a lowly kitchen helper, made a terrible mistake and fearing he’d be served up roasted, was saved by his quick wit and culinary creation made of leftover stuff. He saved the party and introduced the world to “L’è ‘l pan del Toni,” meaning “It’s Toni’s bread, hence the name panettone. The end.

May your holiday season be bright and filled with scrumptious panettone. If you buy one in an Italian market DO NOT SAVE IT. Why let it get stale – EAT IT TODAY. I googled what one can do with panettone and here are some ideas. Panettone bread pudding – obvious but yummy. Panettone tiramisu – hmm not so obvious. What follows is an easy way to use the bread up. On a griddle heat up slices of panettone. Toast it well on both sides. DO NOT PUT IT IN A TOASTER. I have and it warranted a call to the fire house. Put the slices on a plate and pour some Grand Marnier over it. Imagine all the liquors you could experiment with. Heating up a slice opens the door to the refrigerator and pantry because you can spread it with whatever sweet stuff you like. Or, eat it my way – make French toast and douse it in real maple syrup. Do not leave out the crispy bacon.

Enjoy the season!

Ci Vediamo

Midge Guerrera

BOOKS AND PLAYS MAKE GREAT GIFTS! 

CONSIDER GIFTING A WORK OF MINE. THANKS!

Cooking in the Kitchens of Pontelandolfo!

A few slots are left for the week of June 29th. Message me for information. A week in Pontelandolfo is a great gift for a culinary adventurer.

Pontelandolfo’s Movie Makers

by midgeguerrera, posted in Any Day in Pontelandolfo, Local Businesses

Ever notice that in some communities the arts just flourish? Kids enjoy not only sports but making art too. Towns comes together and theatrical/musical magic happens. Pontelandolfo, a teeny tiny Southern Italian village, is one of those artistic Petri dishes spawning talented artists, dancers, writers, musicians and filmmakers. Older posts have talked about our dance company, the visual artists, village wide theatrical productions etc. Is something in the air? Is it in the nature or nurturing of our young people? Or an enchanted coupling of both? I think it is a combination.

During the holiday season, I discovered yet another group of young people making art – filmmakers under the moniker Nonna Anna Film Group. Spearheaded by Gianluca De Michele, the bourgeoning company is committed to not only telling original tales but shooting their films in Pontelandolfo. According to De Michele, “The short films we shoot are set in Pontelandolfo, because I believe that there is a reality to be re-examined here, not only from a historical and traditional perspective, but also from a visual point of view.“

Meet Igor Rinaldi, Francesco Mancini, Gianluca De Michele,
Federico Mancini and Nicola Colesanti

De Michele studied directing and screenwriting in Bologna at the Accademia Nazionale del Cinema. (Check out the website, I think Gianluca is in the cover photo!). He has always been in love with using media to tell a story but is quick to say that Nonna Anna Film Group was not something that he created alone. The company was developed with his friends Igor Rinaldi, Nicola Colesanti and Federico Mancini. I asked him – why call it Nonna Anna – you are all in your twenties. This brings us back to the nature and nurture question. When the company was producing their first film Oro nel Torrente – Gold in the Stream – his grandmother, Anna, who provided the locations and support was instrumental. As was his father and brother who provided all of the video equipment. It was their second film, Il Regalo di Natale – The Christmas Gift, that I saw.

According to De Michele, ” In The Christmas Gift,” I emphasized the inner conflict of a father who knows that he will disappoint his son by not being able to buy him the gift he wants, precisely during the period when children dream the most. Pirandello believes that comedy works with tragedy. The message of our short film lies in the fact that, paradoxical as some situations are, the seriousness of a topic is developed on the basis of a comic intention. The film is the mirror of a dream that must not be broken and of the deep love that inspires every parent…” Take a peak and let’s discuss it –

The setting will make you all want to visit Pontelandolfo.

It took the film crew one full work week to shoot what we just watched in a few minutes. I am delighted to have discovered yet another group of dedicated artists living and working in Pontelandolfo.

Ci vediamo!

MIDGE

Join us – Cooking in the Kitchens of Pontelandolfo

Olives to Olive Oil

by midgeguerrera, posted in Food - Eating In and Out!, Local Businesses

This month the hills and fields of Pontelandolfo are a bustle of olive picking activity. Tis the season to make that luscious green-yellow oil that the Sannio Hills are known for.

IMG_7287

Photo by Gabrielle Iacovella

Our village is chock full of ancient Ortice olive groves.  For generations families have been harvesting their olives and either pressing the oil themselves or since the dawning of the 1900’s taking them to our local Frantoio Oleario Rinaldi – the olive oil mill owned by the Rinaldi family.  Started by Giovanni Rinaldi, the oil mill has been managed by a Rinaldi for generations.  Today’s managing director is Rocco Rinaldi.  His sons Gianfranco and Sergio play active roles.  The other role of Gianfranco’s is that of the mayor – sindaco – of Pontelandolfo.  Sergio is a professional taster certified by the National Organization of Olive Oil Tasters in Italy.

My New Jersey tasters aren’t certified but love the heady aroma and flavor of Rinaldi’s Vantera brand oil. I had a case of Vantera – sent to New Jersey just in time for last Christmas.  Today, one of the recipients asked if Santa’s Elves were shipping another case over this year.  Hmmm, I wonder if she has been naughty or nice?

We are truly oil spoiled.  Folks in Pontelandolfo who make their own oil, often store it in centuries old stone cisterns or vats.  My happy oil dance just spins out of control when my pal Nicola takes the lid off his vat and scoops his fresh oil into a jar for me.  YUMMY!

My first thought was to tell you all about how this great oil is made through a cold milling process.  The oil is extracted through a “superdecanter” in the low-temperature, continuous plant.

My second thought is to simply go to the video –

Are you “jonesing” for a taste of our hometown olive oil?  Taste some during our 2018 Cooking in the Kitchens of Pontelandolfo sessions for adventuresome cooks!

Ci Vediamo!

 

 

La Torre Mini Market

by midgeguerrera, posted in Any Day in Pontelandolfo, Local Businesses

What? Has Midge gone daft? Is she writing a story about a grocery store – a mini market?  You can bet your pjeeeze I am!  La Torre Mini Market is the creation of a young married couple – Luigi Silvestri and Mariavittoria Stringile.

It is energizing to see young people get in touch with their entrepreneurial spirits and take the idea of alimentari to a new level.  Before they opened, they did something I am so impressed with.  They sat down with Pierino Di Angeles who had the Alimentari that I adored and asked her where she used to buy  her out of this world mortadella !  I bet they asked her other well founded questions too.

This little grocery store and deli – with the stress on the deli – not only carries all the stuff you need but ran out of just as you needed it.  But also stocks things that are a wee bit exotic like – truffle oil, goat’s milk, unusual spices and baked goods including real dark  – think those old Brooklyn bakeries – healthy rye bread!


The deli meats never looked dried out and dying in the case.  Salamis, prosciutto crudo or cotto, tacchino, all have been noshed on in our house to great satisfaction.  Even though we enjoy going to the local Caseficio – place that makes cheese – for our cheese quotas,  I’m glad to see that Luigi and Maria Vittoria stock mozzarella di buffalo made a wee bit up the road. l Casolare di Alvignano has won the 2016 “Oscar” for best mozzarella in Italy.

I asked them why they decided to take the plunge and work 24 hours a day building a little mom and pop community store.  Mariavittoria explained that her family moved to Germany and she and Luigi could have gone there to look for work.  Something held them back – their absolute love for Pontelandolfo and Pontelandolfese!   They chose to open a mini-market because they realized that after Pierina retired, there was no place in the historic center to buy what she used to sell.  They wanted to fill that void.

They more than fill the void!  I was super impressed during Pontelandolfo’s August week-long Festa  to see them open almost 24 hours a day.  They put a table in their doorway and sold canned beverages and panini to late night revelers.  Daily, construction workers dash in to pick up sandwiches to carry for lunch.  Frantic Midge runs in – because no one else is open on Sunday – to see what she can route up for Sunday pranza.

The couple have a son and are expecting another member of the family this winter.  Soon two little tykes will be running around and asking if I want some delicious mortadella!

Ci vediamo!