TASTE Magazine - February 2014

Volume 1 Issue 1Complimentary

PAULY PENTA’SITALIAN DELI

A & J BAKERYGLUTEN-FREE

YACHTCLUB SODA

BOTTLING UP

TASTE 2014 FRONT/BACK.indd 1 2/3/14 9:12 PM

Hot & Cold Sandwiches • Prepared Foods • Soups • SaladsGourmet Coffees • Cold Cuts • Bakery Items • Full Service Catering

1290 Mineral Spring Ave • North Providence • RI • 02904Tel: 401-722-3222 • Fax: 722-0300

e-mail: [email protected]

SANDWICH MENU CATERING MENU

ENTRÉES• Eggplant Parm • Meatballs • Sausage, Peppers & Mushroom• Sausage, Potatoes & Peppers • Ravioli Marinara • Penne Marinara• Ravioli Pink Sauce • Penne Pink Sauce • Cheese Tortellini Alfredo • Meat Lasagna • Veggie Lasagna • Baked Penne • Stuffed Shells• Manicotti • Cavatelli & Broccoli • Chicken Marsala • Chicken Cutlet Parm • Chicken Cutlet Caprese• Italian Bone-In Chicken Breast • Stuffed Chicken Breast• Chicken Cacciatore • Grilled Chicken & Broccoli • Chicken Piccata• Chicken Francese • Boneless Rib-Eye Roast • Beef Tenderloin Roast• Sirloin Roast • Boars Head Hams • Veal Marsala• Veal, Peas & Mushrooms • Veal, Pepper & Mushrooms • Veal Parm• Baked Scrod • Bones less Pork Loin with gravy• Grilled Pork Tenderloin• Grilled Lemon Pepper Chicken with Artichokes & Dun Dried Tomatoes• Grilled Sirloin Steak with Peppers, Mushrooms & Onions

SPECIALTY SANDWICHES• Grilled Chicken • Veal & Peppers • Prosciutto• Grilled Italian Sausage • Fresh Mozzarella • Rabe & Provolone• Italian Sausage • Red peppers and Provolone • Prosciutto• Grilled Sirloin Steak • Chicken Cutlet

HoT SANDWICHES• Meatball • Sausage • Chicken Cutlet Parmigiano• Real Veal Cutlet Parmigiano • Eggplant Parmigiano• Chicken Cutlet

CoLD CUT SANDWICHES• Italian • Roasted Turkey Breast* • Roast Beef* • Corned Beef* • Baked, Boiled or Honey Ham* • Pastrami* • SalamiHot or Sweet Capicola* • Italian Ham (Prosciutto)* • Cheese * Boars Head Product. All sandwiches include your choice of lettuce, tomatoes, red onion, pickles & hot peppers Sandwiches come on Hard or Soft Torpedo Rolls. For large sandwiches we also have wraps

If you would like us to make something special,

please ask!

We would love to cateryour memorable event.

Let us do the work for your party! Delivery minimum

$300 purchase!


3V o l u m e 1 I s s u e 1 T A S T E

C O N T E N T S

DINO COPPOLINOPublisher

JANELLE TARNOPOLSKIProduction Manager

ALEXANDRA GAUTHIERSenior Account Manager

KELLY MARTINSales and Advertising

DANA BROWNWriter/Photographer

DISTRIBUTIONMid-state delivery

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TASTE is supported solely by advertising dollars. If you enjoy our product and would like to see the magazine grow and prosper, visit any advertisers and businesses

in our communities. Keep your dollars working at home and eat local.

A & J Bakery makes gluten-free the way to be

Pauly Penta offers a delightful Italian deli

Yacht Club Soda bottles up a family tradition

Of crafts and drafts at Picasso’s Pizza & Pub

4

6

8

Eat to your heart’s content By Karen Zangari

Cherries can add flavor to desserts

Ciao Italia offers taste fresh from the oven

Best foods for Valentine’s Day

14

16

17

10 18

C G L P r i n t i n g , L L C

6 4 0 G e org e Wa s h i n g t on H i g hw ay, Su i t e 1 0 3 , L i n c o l n , R I p h : 4 0 1 . 8 3 7 .0 3 2 8 e m a i l : t a s t e r h o d e i s l a n d @ g m a i l . c o m

4 T A S T E V o l u m e 1 I s s u e 1

Life is good for Amy and Joe Hitzemann, owners

of Cranston’s A & J Bakery, Rhode Island’s original

100% gluten-free and allergen friendly bakery. Since

establishing itself as a gluten-free business back in 2006,

the business has boomed with the food industry trending

towards allergen friendly products.

Joe has been in the industry since the age of 15. Wife

Amy has also been the industry since the age of 15 and

holds several Masters degrees, as well as a Bachelors

in Food business Management and Associates degree

in Pastry. The business had originally opened as a

regular bakery back in 2006. After many inquiries from

customers about gluten-free products, Joe decided to

make the leap into an untapped market here in the New

England area. The result has turned A & J Bakery into a

Rhode Island staple among food and pastry enthusiasts

and set them up as a major player in the New England

gluten-free market. “We’re the only business that is 100%

gluten and nut free. All of our products are allergen

friendly and made on the premises. We have products

that are free of all allergens, free of some allergens and we

also carry vegan products. Whatever your food allergy is,

we can work on something for you.”

The business originally started out with 1000 sq. ft. of

storefront back 2006. Already they’ve tripled that out to

3000 sq. ft. and are looking to expand to as large as 8000

sq. ft. “We’re bursting at the seams,” Joe commented.

“Gluten-free is becoming a big industry and we need the

space to accommodate the growth in business.”

A & J already has established relationships with local

food and grocery giant Dave’s Market, who sells several

of their products at seven different locations. Their other

business clients include Back to Basics in East Greenwich,

Healthy Haven in Tiverton, The Good Seed in Seekonk,

Massachusetts, Santa’s Village in New Hampshire and

several businesses in Pennsylvania to name a few. Joe

A & J Bakery makes gluten-free the way to be

By Janelle Tarnopolski


currently has a project in the works with Disney as well.

In addition to bakery products, the bakery also sells

pizzas, soups, lasagna, pastas, pasta salads and crackers

to name a few, all of which are gluten-free and allergen

friendly. Local restaurants and eateries such as The

Melting Pot and Trinity Brewhouse and Restaurant

purchase their products. In addition, many local schools

use only A & J products at their schools to accommodate

student allergies.

Joe is always searching out for new products to add to

the business’ repertoire. “I’m always looking out for new

products,” he commented. “Part of being a successful

business is to keep current on new trends to stay ahead of

the curve.”

The business’ unique products have also attracted a lot

of international attention, one of which is A & J Bakery’s

signature gingerbread house. “The gingerbread house is

100% free of all major allergens. It’s nut, gluten, egg and

dairy free. We ship to as far as Germany and Australia.”

Safety of customers and prevention of cross

contamination is the top priority to Joe and Amy. “Safety

of our customers is our number one concern. Our

products are free of contamination and stores that sell our

products also held to a high standard to ensure customer

safety and satisfaction.”

A & J Bakery is located at 1458 Park Avenue, Cranston

and is opened Monday to Friday 9:00 am to 6:00 pm,

Saturdays 9:00 a.m. to 5:00 p.m. and closed on Sundays.

For more information, please call (401) 228-8696 or visit

their website at www.aandjbakery.net.

A&J Bakery

1458 Park AvenueCranston

(401) 228-8696www.ajbakeryri.com

• Home of the world’s best biscotti

• 100% peanut & tree nut free products

• Nut & gluten free product line

• Nut, egg & dairy free product line

A & J Bakery is

also famous for

it’s biscotti. all day delivery

401-724-23201525 old louisquisset pike

lincoln, ri

let us cater your next eventmonday - saturday 11 am - 10 pm

sunday 12 pm - 9 pmfax: 401-726-7539

www.herculespizzaworks.com

located next to the ri state police, across fromtwin river side entrance & 1 mile from ccri lincoln


The family gathers around the

table, chats, hovers and munches

on tomatoes and mozzarella, Italian

cold cuts and party meatballs. Just

waiting for a main course like

lasagna, eggplant parmesan, sauteed

chicken marasala, or even a boneless

tenderloin roast. Pauly Penta’s

Gourmet Italian Deli does it all.

The snow is falling outside. Inside

is nice and warm. Everyone takes off

their jackets and hangs out with the

family, laughing and joking. There’s

nothing like Italian soul food to

stimulate the spirits.

The Penta’s Deli offers an

expansive catering menu for any

occasion.

A year after Pauly Penta opened

up a small shop on Mineral Spring

Ave. just off the Louisquisset Pike

in, he started winning awards

from magazines like the Observer,

Yankee Magazine, and Rhode Island

Monthly. He has received praise for

his authentic, fantastic food. A hands

on owner for over fifteen years, he’s

spent his lifetime in the kitchen.

The Deli has a comfortable,

familiar atmosphere. It’s like walking

into another room of your house

that you didn’t know was there.

The people are warm and inviting.

Smiling because they know they

make delicious food and work for

an honest guy. You can see it in his

hazel eyes.

For something low key, share

some finger sandwiches and

bruschetta with coworkers on an

afternoon break. Order up chicken

wings and sandwiches.

The Italian Deli isn’t just a place

to order a big dinner or food for

an event. It’s also a cozy place to

grab a calzone, or a slice of grilled

or gourmet pizza, a hot or cold

grinder, a soup or salad. Daley

specials are posted on their website:

paulypentasdeli.com. To subscribe

to their mailing list, email pp@

paulpentasdeli.com.

Stop by and enjoy the warmth

as the seasons grow cold. Sit down,

have an espresso and a biscotti while

the snow falls outside the window

late in the afternoon, or come for

the energy of lunchtime, the sun

brightening the store front, casting

an appetizing light on the bowls of

olives, salad or plates of stuffed pasta

or pork loin. Eating good food made

by good cooks.

Pauly Penta offers a

delightful Italian deli

By Dana Brown


BreakfastMexican Omelet • Italian Omelet • Fresh Basil and • Tomato Omelet • Hash and Eggs

Steak and Eggs • Texas French Toast Pancakes • Eggs Benedict • Eggs Florentine

Daily lunch & Dinner specialsMeatloaf Dinner • Shepherd’s Pie • Homemade Chicken Pot Pie • Hot Open Roast Beef Dinner Grilled Marinated Chicken

Real Turkey Dinner (Thursday) Fish & Chips (Wed and Fri) • Pasta Specials

350 Atwood Avenue, Cranston 942-9534 HOURS: 6 am - 8 pm Monday - Friday, 6:30 am - 2 pm Saturday, Sunday 7 am - LATE NIGHT

Friday & Saturday 11 pm - 3:30 am

Celebrating 28 yrs! Come in and see our new look!

SALADSSOUPS

SANDWICHESPIZZAPASTA

CHICKENVEALBEEF

PORKENTRÉES

FAMILYSTYLE DINNERS

HOT FOODS

COLD PLATTERS

HOT & COLD BUFFETS

PIES

CAKES

PASTRIES

AND MORE!

WE’RE BACK!! 1025 NOW OFFERING CATERING FOR ALL OCCASIONS

1031 PLAINFIELD STREET, JOHNSTON, RITEL: 401-944-1025 • FAX: 401-490-2111

MONDAY - FRIDAY 10 AM - 6:30 PM • SATURDAY 10 AM - 5 PM • SUNDAY 9 AM - 4 PM


Nearing their centennial

anniversary, Yacht Club Soda, the

official soda of Rhode Island, has been

bottling up soft drinks since 1915. Over

six generations and two families, this

local pop producer is run by John

and Mike Sgambato. Together, they

operate the washing, filling, mixing

and labeling machine lines; deliver

their products to local restaurants and

businesses; and represent themselves

and their unique drinks at local

farmer’s markets.

Just after the turn of the twentieth

century, the business was founded by

the Sharp family, who brought over

the name Yacht Club Soda from a

bottling company in England. In 1935,

John and Mike’s Grandfather, John,

started to work for the Sharps. By 1940

he was managing the company. In

1960, John and his son Bill bought the

venture from the Sharps. It’s been in

the Sgambato family ever since.

At the production center in

Centredale, RI, they keep the

operation simple, fresh and clean.

The water they use for their receipt

is welled through bedrock 180 feet

beneath the building. The temperature

of the water, 45 degrees, allows it to

be carbonated without further cooling

equipment, and the chemical makeup

of the water doesn’t require additives

in the carbonation process.

The syrup is made onsite the same

Yacht Club Sodabottles up a family tradition

By Dana Brown


day the soda is mixed and bottled.

Only fine grain pure cane sugar is

used, not high fructose corn syrup.

The machines that churn

everything out were bought between

the 1940’s -50’s. This means that the

Sgambato’s have been using the same

procedures to make their soda for

decades. By mixing the same day, and

using no preservatives they are able to

cut down on waist.

Only glass bottles are used.

Returning bottles is encouraged. “Re-

use is the best form of recycling,” says

John Sgambato.

For years, Yacht Club Soda has

been a green company. In the

nineties, they struggled, fighting the

larger consolidating soda companies.

In the past ten years, especially the

last five, the market has come around

to what they’ve been doing all along,

focusing on locally produced, green

products.

“People want something worth

while,” says John. “They’re willing

to spend a few more pennies to get

something with more quality. You can

see it by looking at the ingredients.

There are 5, not 35.”

John personally spent a year and

20- 25 batches perfecting the most

recent flavor: Ginger Beer, a hearty,

full flavored, spicy soda. “It takes me

a long time to settle on a flavor,” he

says. The soda was sampled at local

restaurants until he found a flavor that

everyone liked.

The Sgambato’s work with local

schools along the lines of donations

and drives.

“We do as much as we can to help

out the community,” says John.

Recently, they adopted a new label

designed by the RISD student, William

Van Lancker. Each bottle now sports

an emblematic anchor, representing

the coastal history of the state that has

harbored their flavors.

A variety of flavors are available.

From classic Cola, to mellow Root

Beer. From clear seltzers to Pineapple

soda that tastes like a freshly picked

fruit from the beaches of Puerto Rico.

Lemon-Lime, Orange, Ginger Ale,

Cream, Cherry Cola, Tonic, Grape and

Sarsaparilla are just some of the flavors

the Sgambato family has been mixing

up for decades.

Yacht Club Soda can be found at

local restaurants and shops up and

down the east and west bays, all

around Providence and Newport and

at expanding locations throughout the

state.

John and Mike personally

represent their soda at the Farm Fresh

farmer’s market in Hope Village,

Pawtucket every Saturday throughout

the year as well as the Hope St.

farmer’s market in the summer.

For further information Yacht

Club Soda can be found on

facebook, twitter and their website:

yachtclubsoda.com.

436 Atwood Avenue, Canston

“We Match All Competitors Advertising”

Monday - Saturday 9:00 am - 10:00 pmSunday 12:00 - 6:00 pm

• Gift Certificates• Holiday Gift Baskets• Fine Wines & Liqueurs• Seasonal Cordials

WINESEMINARS

Every 3rd Thursdayof the month

Great Selection of Fine Cigars,

Lightersand Cutters


On April 2, 1997, Picasso's Pizza first

opened it's doors at 2323 Warwick Av-

enue in Warwick. In 1999, the location

expanded to include a pub and the rest,

they say, is history. The Retro A Tobacco

Bar opened four years ago.

Known for it's award-winning pizza

and outstanding customer service,

Picasso's has become a staple and a fa-

vorite watering hole for many locals. Pi-

casso's great food and friendly staff have

helped to boost the pub's popularity.

It's also been voted "The Best Place to

Watch Sports" by the Providence Pheo-

nix. Many locals descend on the bar

to watch the Sox, Celtics,

Patriots and various other

sporting events, including PPV

events. If it’s on TV, it can be watched

at Picasso’s. All packages are available.

Also a large draw amongst local sports

enthusiasts is the PC Friars.

The Pizza and Pub hub also be-

came a popular spot due to it's various

monthly tasting events, karaoke every

Thursday and Sunday night and a DJ

every Friday and Saturday night. Every

other Satuday night, a musician enter-

tains patrons at dinner time. Picasso's is

a place that has something for everyone.

With 16 beers on tap, daily drink

and shot specials, it’s easy to see why

Picasso’s is a popular watering hole.

The Retro bar has six hookahs

and 8 selections of hookah tobacco.

Hookahs may be purchased for $15.

Also sold is a variety of 15 cigars at

reasonable prices. Tables also have

play station and trivia on every TV

right at your table.

Manager/Event Co-ordinator Re-

ena Gleason, has been with Picasso’s

for 8 years and is been behind the

planning and running of events.

“These events are always a big draw.

We also offer free pool and darts at all

times. It’s a very popular spot.”

Sunday, January 26, Picasso's

hosted a Craft Beer Tasting event in

the Retro A Tobacco Bar, a tobacco

and cigar bar attached to Picasso's

Pizza and Pub. Patrons were invited

to sample 20 different beers and

drafts to help the bar determine

which beers to add to the menu. Each

sample Local beverage distributors rep-

resented at the event were Rhode Island

Distributing, Horizon Beverage and

McLaughlin & Moran Inc.

Patrons sampled all 13 beers from

one menu and chose 2 additional beer

samples from several other menus. In

addition, patrons were treated to a pizza

buffet featuring

Picasso’s has some exciting and

fun events planned for the upcoming

months.

On February 22, Picasso’s will be

hosting a Wine tasting event. Tickets are

$20. Also starting in February, desserts

will be served with the selection chang-

ing monthly.

In March, there will be a Scotch, Bor-

bon and Cigar tasting event. On March

11 at 6:30 pm, Picasso’s will be hosting

the highly popular Drink and Dabble:

Charlie Hall’s Travelling Art Party. Tickets

are $25. March 29, Picasso’s will be host-

ing the Meatball Comedy show. Tickets

much be purchased for this event at the

bar in advance. Trivia nights will be on

Thursday nights beginning in March.

Stop in for good food and good

company at Picasso’s Pizza and Pub at

2323 Warwick Avenue, Warwick. Phone

401-739-5030 for pick-up and delivery.

For more info on upcoming events

at Picasso's, contact Reena Gleason

at 401-739-5030 or email reenaerin@

gmail.com.Retro bar employee Mike Fratus serves up

some beer samples to patrons.


While adopting an eco-friendly lifestyle might seem

like a major commitment, many people find such an en-

deavor is far easier than they initially expected, as some

relatively minor modifications here or there can make a

substantial impact on the environment.

One of the easiest ways to go green is to make more

eco-friendly choices at the grocery store. Shopping for

and preparing meals can be done in an eco-friendly

way, and men and women will be happy to know they're

not only making changes that benefit the planet but

their personal health as well. Here are some ideas for

going green at the grocery store that do not require a big

commitment.

* Begin in the produce aisle. When shopping for

produce, stock up on plenty of organic fruits and veg-

etables, which are now readily available at many gro-

cery stores. Stick to organic for the "dirty dozen" foods,

those which are the most likely to have high levels of

residual pesticides and herbicides. Even produce that is

not labeled "organic" may be organic. To determine if it

is, look at the sticker codes on the fruits and vegetables.

A four-digit code means it was conventionally grown,

while five-digit codes starting with an eight indicate

genetically modified food. A five-digit code starting with

nine indicates the item is organic. While

shopping, ask the produce manager if

the store sells locally grown produce,

and purchase only those products when

they are available.

* Buy only what you need. Shoppers

are often tempted to go from aisle to

aisle, buying items they both need and

don't need. Caving in to such temptation

can be wasteful unless items purchased

have long shelf lives. Before visiting the

store, make a shopping list and stick with

it. Not only will you save money, but you

will avoid throwing out spoiled foods as

well.

* Purchase store-made items. If

you're looking for deli meats or bread for

dinner, visit the stores' bakeries, kitch-

ens and delis, where employees cook

foods right inside of the supermarket, a

practice that cuts down on shipping of pre-made frozen

foods produced elsewhere. Many stores carry their own

homemade breads, cakes, doughnuts, dinner entrees,

and sandwiches.

* Ask questions in the meat department. Don't be shy

about asking store butchers where the beef and chicken

for sale comes from. If the meat and poultry is not locally

raised and all-natural, look for alternatives in the store or

shop elsewhere.

* Shop only the perimeter of the store. Many stores

stock dietary staples along the outer edges of the store.

The interior bulk of the store contains packaged, pro-

cessed foods that are not as eco-friendly.

* Buy in bulk whenever possible. Stock up on staples

like toilet paper and other items. Bulk items are pack-

aged together, which reduces the amount of packaging

needed. Separate meat and poultry into smaller portion

sizes at home before freezing.

* Bring reusable tote bags. Even though many plastic

shopping bags are made from recycled materials, many

of these bags end up in the trash after use. Reusable

cloth bags are more eco-friendly. Just be sure to wash

them frequently so you clean them of any bacteria that

may accumulate over time.

How to go green at the grocery store

Eco-friendly shoppers can focus on organic items, including produce, to

decrease their carbon footprints.


Local Eateries

CranSton

a & J Bakery: A family-owned and operated Nut and

Gluten Free bakery with more than 25 years of combined

experience. Open Monday thru Friday 9:00 am - 6:00

pm and 9:00 am - 5:00 pm. 1458 Park Ave, Cranston, RI

02920 (401) 228-8696 www.ajbakery.net

atwood Wine & Spirits: A family-owned and operated

liquor store that carries a wide range of fine wines. Open

Monday thru Saturday 9:00 am - 10:00 pm and Sunday

12:00 pm - 6:00 pm. 453 Atwood Ave, Cranston, RI 02920

(401) 944-6900 www.atwoodwinespirits.com info@at-

woodwine.com

Harriet’s Kitchen: This popular diner has an exten-

sive breakfast and lunch menu with rotating daily and

seasonal specials. Open Monday thru Saturday 6:00 am

- 8:00 pm and Sunday 7:00 am - 2:00 pm. 350 Atwood

Ave, Cranston, RI 02920 (401) 942-9534

HarMonY

Chester’s: The menus vary from children’s to adult’s and

have all different kinds of food to try. Open Monday thru

Saturday 11:30 am - 11:30 pm and Sunday 8:00 am - 11:30

pm. 102 Putnam Pike, Harmony, RI 02829 (401) 949-1846

www.chestersrestaurantri.com

HarrISVILLE

Wright’s Farm: With a banquet restaurant and gift

shop, this local staple has something for everyone. Open

Thursday and Friday 4:00 pm - 9:00 pm, Saturday

12:00 pm - 9:30 pm and Sunday 12:00 pm - 8:00 pm.

84 Inman Rd, Harrisville, RI 02830 (401) 769-2856 www.

wrightsfarm.com

JoHnSton

Ciao Italia: A local favorite known for fresh breads, pas-

tries, pies, pizza, homemade specialty cakes and espresso

to go. Open Tuesday thru Saturday 8:00 am - 6:00 pm

and Sunday 8:00 am - 2:00 pm. 269 Greenville Ave,

Johnston, RI 02919 (401) 232-3300

Ciao ItaliaCookie trays, Italian bread,

zeppoles, party trays, cheese cakes We are your full service Italian Bakery!

269 Greenville Avenue, Johnston(401) 232-3300

Rhode Island

CALLING ALL

RECIPES

Submit your favorite recipes to usand we will print them in the next

edition of TASTE. Send with a picture to:

TASTE640 George Washington Highway, Suite 103

Lincoln, Rhode Island 02865or email [email protected]

TASTERhode Island


Food TrucksMijos Tacos@mijostacos

Mama Kim’sKorean BBQ@MamaKimsbbq

Fugo@FugoFoodTruck

Noble Knots@NobleKnots

Sprout!@SproutTruck

Paco’s Tacos@PTacosMobile

Poco Loco@pocolocotacos

Joedega@joedegacoffee

Rocket Street Food@rockettruck

Plouf Gastronomie@ploufplouftruck

Sugarrush@sugarrushtruck

Eddie’s BBQ@EddiesBBQ

FanCheezical@FanCheezical

Acacia Cafe@AcaciaFoodTruck

Radish@whereisradish

Championship Melt@ChampMelt

Lotus Pepper@LotusPepper

Clam Jammers@CJammersTruck

Panino Express@paninoexpress

Providence Juice Co.@pvdjuiceco

Mootza deli@mootzadeli

It’s Salad Man@ItsSaladman

Portu-Galo@PORTU_GALO

Lady Copacabana@CopacabanaLady

Chez Pascal@ChezPascal

Like No Udder@LikeNoUdder

Roxy’s Lobster@ROXYSLOBSTER

Local Eateries

JoHnSton

Lombardi’s 1025: Over 50 years of catering excellence.

Open Monday thru Friday 10:00 am - 7:00 pm, Saturday

9:00 am - 5:00 pm and Sunday 9:00 am - 2:00 pm. 1031

Plainfield Street, Johnston, RI 02919 (401) 944-1025 www.

lombardis1025.com

ocean State Sandwich Company: Proudly serving fresh

locally made sandwiches, soups, and salads as well as de-

licious catering offerings. Open Monday thru Friday 10:00

am - 6:00 pm and Saturday 10:00 am - 3:00 pm. 1345

Hartford Ave, Johnston, RI 02919 (401) 282-6772 www.

sandwichri.com

LInCoLn

Hercules Pizza Works: A local favorite known for fresh

breads, pastries, pies, pizza, homemade specialty cakes

and espresso to go. Open Monday thru Saturday 11:00

am - 10:00 pm and Sunday 12:00 pm - 9:00 pm. 1525 Old

Louisquisset Pike, Lincoln, RI 02865 (401) 724-2320

nortH ProVIdEnCE

Pauly Penta’s Gourmet Italian deli: All food is made

fresh to order and excellent service offered at a competi-

tive price. Open Monday thru Friday 7:00 am - 6:30 pm

and Saturday 7:00 am - 5:30 pm. 1290 Mineral Spring

Ave, North Providence, RI 02904 (401) 722-3222

ProVIdEnCE

Caserta Pizzeria: Pizza made fresh daily from only the

finest ingredients. Open Tuesday thru Thursday 9:30 am

– 10:00 pm, Sunday 9:30 am – 10:00 pm and Friday and

Saturday 9:30 am – 11:00 pm. 121 Spruce St, Providence,

RI 02903 (401) 621-3618 www.casertapizza.com

WarWICK

Picasso’s Pizza and Pub: Local favorite for good food

and good times. Open Monday thru Friday 11:00 am -

1:00 pm and Saturday and Sunday 11:30 am - 1:00 pm.

2323 Warwick Ave, Warwick, RI 02889 (401) 739-5030

www.picassosrocks.com


Did you know that February is not

just about flowers and valentines, it’s

also National Heart Month? What a

great time to start making changes to

take care of your own heart!

Heart disease is the leading cause

of death for men and women in the

United States. The Centers for Dis-

ease Control and Prevention (CDC)

estimate that Americans suffer

715,000 heart attacks per year and that

600,000 people die from heart dis-

ease each year (that’s 1 out of every 4

deaths). While there are some risk fac-

tors you can’t change, such as your

age or family history, you can work

on quitting smoking, increasing your

physical activity level, maintaining a

healthy weight, and making changes

in how you eat.

The DASH (Dietary Approaches to

Stop Hypertension) Eating Plan and

the Mediterranean Diet are consid-

ered among the healthiest ways of

eating. In both, the focus is on eat-

ing plenty of vegetables and fruits,

legumes (beans), nuts, seeds, fish,

whole grains, low-fat dairy, and using

unsaturated oils, especially extra vir-

gin olive oil (EVOO), while decreasing

intake of sodium, red meats, butter,

whole-fat dairy, and trans fat.

This way of eating is rich in potas-

sium, magnesium, calcium and fiber

and reduced in sodium, cholesterol

and saturated fat, all of which helps

to control blood pressure and is heart

healthy. It’s a tasty way of eating, too!

What would a typical day look like?

Eat to your heart’s contentBy Karen Zangari, Registered Dietitian


Breakfast could be whole oats with almonds, fruit and

non- or low-fat milk, or whole-grain toast with peanut

butter and a Greek yogurt.

Lunch might consist of lentil or bean soup with half an

Italian tuna sandwich – the tuna mixed with olive oil and

vinegar and chopped vegetables on whole grain bread, or

grilled chicken on a salad with chick peas, toasted nuts,

olive oil and vinegar.

Healthy snacks could include a small fruit with either a

low-fat yogurt or a handful (10-12) of unsalted nuts.

Dinner would focus on vegetables – at least half of

your plate should be full of vegetables, drizzled with olive

oil, alongside salmon or other fish, poultry or tofu, and just

a quarter of your plate with grains – perhaps whole-grain

couscous or quinoa.

Flavor with onions, garlic, and spices, as desired, in-

stead of salt. The Mediterranean Diet can also include red

wine, but check with your doctor first. It’s recommended

that women limit themselves to one drink per day and

men to two. Five ounces of wine is considered a serving

size. If you’re looking for something sweet for dessert, try

a piece of fruit!

When eating out, ask for double the vegetables with

your meals and plan on taking half of the meal home with

you. Stay away from fried, fatty foods and keep sauces on

the side so you can control how much you have.

You may also want to consider trying at least one

meatless meal per week. Try beans and brown rice, nuts

and nut butters with whole grains, or choose soy products

like veggie burgers, meatless chili with textured vegetable

protein made from soy, or try quinoa – a seed used as

the starch with your meal that, like soy, contains all the

essential amino acids and is considered to be a complete

protein.

These changes will help you decrease your intake

of sodium and saturated fat, which is found in whole

fat dairy products, meats, and fats that are solid at room

temperature. It’s also important to try to eliminate trans fat

from your diet.

Trans fat is found in nature in small amounts, but most

of it is produced when oils are hardened up or “hydroge-

nated.” Many manufacturers used partially hydrogenated

fats for years because they were more “shelf stable” and

increased the amount of time the products could remain

on the shelf. Packaged foods like cookies, pies, popcorn,

frozen pizza, and many snack foods can be main dietary

sources of trans fat.

Research shows, however, that trans fats are detrimen-

tal to blood cholesterol levels, increasing the LDL or “bad”

cholesterol. It became mandatory to list the amount of

trans fat in foods on food labels, and many manufactur-

ers started making changes to decrease the use of partially

hydrogenated fats over the past 10 years.

Recently, though, the FDA began taking steps to pull

trans fat from their Generally Recognized as Safe (GRAS)

list, hopefully decreasing the amount of trans fat in

Americans’ diets even more. A permanent decision will be

made once the comment time on this action has passed.

The CDC estimates that reducing trans fat in the food

supply even further than it is now can prevent an addi-

tional 7,000 deaths from heart disease each year and up to

20,000 heart attacks each year.

So that’s it in a nutshell! Decrease your intake of pro-

cessed foods. Make vegetables and fruits the main part of

your meals and snacks. Enjoy fish, nuts, beans, skinless

poultry, low- or non-fat dairy, and choose whole grains

rather than refined grains more often. Grill, roast, poach,

steam, or broil foods and choose unsaturated oils like

olive oil. With your doctor’s permission, work on gradually

increasing your exercise to 30 minutes, minimum, most

days per week. And remember, good nutrition can and

should be tasty!

Karen Zangari, RD, has been a Registered Dietitian for

over 20 years. You can hear her on her radio show, “Food

First” on WOON 1240 AM Monday mornings at 9:08 AM or

on demand at www.onworldwide.com. She also provides

medical nutrition counseling at Healthway RI, which has

locations in Cranston and Greenville, RI 401-228-6010.

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1345 Hartford Avenue Johnston, RI401-282-OSSC (6772)

www.sandwichri.com

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3. Pick your sides (Pasta or Potato, Vegetable)4. And finally … your pick … Soup or Salad!

Thursday Night is Steak Night!Easy as 1, 2, 3 & 4!

Cherries are an unsung fruit. Though often overlooked,

tart cherries are growing in popularity as more scientific

evidence links cherries to various health benefits. In ad-

dition to containing 19 times more vitamin A than blue-

berries or strawberries, cherries are full of antioxidants

and have been used as an anti-inflammatory. The Cherry

Marketing Institute, an organization funded by American

tart cherry growers and processors, says cherries may also

provide heart-healthy benefits and could reduce post-

exercise muscle and joint pain.

While cherries are nutritious when eaten alone, they

also make for delicious additions to various recipes, in-

cluding dishes that range from sweet to savory. In fact,

cherries are quite commonplace in many popular desserts,

especially when paired with chocolate.

Enjoy the tart taste of cherries in "Black Forest Roulade,"

a rolled dessert, courtesy of "Chocolate," a collection of

recipes published by Parragon Books, Ltd.

Black Forrest Roulade Serves 8-10

1 teaspoon sunflower oil, for oiling

6 ounces semisweet chocolate

2 to 3 tablespoons kirsch or cognac

5 eggs

1 cup superfine sugar

2 tablespoons confectioners' sugar, sifted

Filling11/2 cups heavy cream

1 tablespoon kirsch or cognac

12 ounces fresh black cherries, pitted, or 14 ounces canned

sour cherries, drained and pitted

Preheat the oven to 375 F. Lightly oil and line a jelly roll

pan with nonstick parchment paper. Break the chocolate

into small pieces and place in a heatproof bowl set over a

saucepan of gently simmering water. Add the kirsch and

heat gently, stirring until the mixture is smooth. Remove

from the pan and set aside.

Place the eggs and sugar in a large heatproof bowl and

set over the saucepan of gently simmering water. Whisk

the eggs and sugar until very thick and creamy and the

whisk leaves a trail when dragged across the surface. Re-

move from the heat and whisk in the cooled chocolate.

Spoon into the prepared jelly roll pan, the tap the pan

lightly on a counter to smooth the top. Bake in the pre-

heated oven for 20 minutes, or until the top feels firm to

the touch. Remove from the oven and immediately invert

onto a whole sheet of parchment paper that has been

sprinkled with confectioners' sugar. Lift off the pan and its

lining paper, then roll up, encasing the new parchment

paper in the roulade. Let stand until cooled.

For the filling, whip the cream until soft peaks form,

then stir in the kirsch, reserving 1 to 2 tablespoons. Unroll

the roulade and spread the cream over to within 1/4-inch

of the edges. Scatter the cherries over the cream. Carefully

roll up the roulade again and place on a serving platter.


Beyond the brick arch entrance are the scents of sugary

doughs. A fresh floury aroma comes from the ovens run by

Pietro and Tina Biondi, a mother and son team. Together

they own Ciao Italia and bake golden loafs of Italian breads

and frost authentic old world pastries.

In business for twenty years, this full-scale family

pastry shop is in the Ocean State’s backyard, located in a

Johnston neighborhood where triangular signs in front of

small shops vie for attention.

They specialize in gourmet pastries from Italy. With

Tina, born in Italy, and their son Pietro, a first generation

Italian-American, kneading the dough one can feel

assured that, aside from sitting in a cafe in Naples, this

is the closest thing to the great pastries from the cultural

empire that brought us such great works of art such as

Dante’s Divine Comedy and the entire city of Venice.

One can sit in a cafe, restaurant or country club around

the thirteenth state and get their signature Almond Biscotti

–– the subtle cinnamon, smooth sugary sweetness and

airy nuttiness, rounding out the taste buds before the bitter

sip of earthy coffee contrasts the sensation. It’s the only

place to get a true Almond Biscotti.

In grocery stores, their bread sticks can be found in

flavors forged from the designs of Elio Biondi. Flavors

that no one else bakes like olive; roasted pepper; sun dried

tomato; artichoke and cheese; pizza and spinach and

cheese.

An important thing for families are the holidays. It’s a

reason to get together, have some fun and spend time with

loved ones. Getting ready for the great November feast of

thanks, Ciao Italia has signs up for their made to order pies:

apple, pumpkin, blueberry, custard and chocolate cream.

For Christmas, or any event for that matter, a gourmet

cookie tray can be arranged, or a sweet table full of

miniature pastries: ricotta cannolis, sfogliatelle, napoleons,

Russian tea cakes, brownies, lemon squares, fig squares

and others. The classic chocolate covered christmas

mostaccioli can be found on their shelves the year round.

From the old world comes old traditions. Some move

from the oven to the heart. Like the way an owner of a

business is able to master his craft and be the face to sell it.

The man standing over the counter with solid light brown

eyes, like the crusts he creates, smiling satisfied that he

knows exactly what went into his products.

His hands spread the dough and powdered the pastries.

He wakes up in the dark hours of the early morning and

works through the dawn, caring over every inch of the

fresh from scratch process of making sweets and breads

too good not to eat.

Like them on facebook or just stop by and say hello, the

heat of the hearth radiates all around, not just into the light

layers of a puff pastry.

Behind their glass display case entices anything from

the repertoire of the country that started the Renaissance

and brought all of western civilization out of the dark ages.

Seeing the light, Ciao Italia invites the little New

England state with a big heart to enjoy the love of tearing

off some bread or tasting a pastry and living with a hope

for a brighter future, where one can enjoy the world

through the sensation of warmth.

Ciao Italia offers taste fresh from the oven

By Dana Brown


Enjoying a delicious meal together

is popular for couples on Valentine's

Day. The National Restaurant As-

sociation predicts that more than 70

million Americans will visit a restau-

rant on Valentine's Day this year. This

statistic is what helps catapult Valen-

tine's Day to the second most popular

holiday for dining out, preceded only

by Mother's Day.

Restaurants love Valentine's Day as

well, but more for the profits they can

bring in and not necessarily for the

romance in the air. Many restaurants

capitalize on people's decisions to

dine out with a special menu -- one

that is often a bit more expensive

than their traditional fare. That's be-

cause price is often no matter when it

comes to impressing your Valentine.

This year, February 14 falls on a Tues-

day, typically a slow day for dining

out. So restaurants will also benefit

from added revenue on a traditionally

slow business day.

Couples browsing through Val-

entine's Day menus may want to be

selective when choosing their menu

options. Certain foods are

thought to be aphrodisiacs,

which can incite feelings

of love and passion later

on in the evening. Some

of these foods include:

Almonds: The

aroma of almonds is

purported to arouse

passion in women.

Antiquity al-

monds were also

once regarded

as fertility sym-

bols.

Asparagus: Go-

ing back to the 17th

century, asparagus

was believed to stir

up lust in women

and men. It could be

because folic acid

and a host of vitamins in the veg-

etable boost histamine production

necessary for certain components of

amorous affections.

Avocado: The shape of an avo-

cado suggests something anatomi-

cally male, which is why it is often

considered an aphrodisiac. Catholic

priests in Spain once forbade parish-

ioners from eating the fruit. It is rich

in vitamin B6 and potassium, which

can help boost energy levels and the

immune system.

Bananas: It's hard to ignore the

shape of bananas and how they may

seem sexual in nature. But it's not

the shape alone that earns them their

status as an aphrodisiac. They also

contain chelating minerals and the

bromeliad enzyme believed to en-

hance the male libido.

Figs: These fruits have long been

associated with love and fertility.

The look of figs is thought to sym-

bolize female reproductive organs,

and Adam and Eve wore fig leaves

to cover their private areas. Perhaps

the sweet taste is enough to conjure

sweet affections.

Oysters: The high zinc content of

oysters is thought to increase libido and

sperm production. Oysters are perhaps

the best known aphrodisiac food.

Make the most of a Valentine's Day

meal out by choosing foods that will

put you in the mood for romance.

Best foods for Valentine's Day

Hot & Cold Sandwiches • Prepared Foods • Soups • SaladsGourmet Coffees • Cold Cuts • Bakery Items • Full Service Catering

1290 Mineral Spring Ave • North Providence • RI • 02904Tel: 401-722-3222 • Fax: 722-0300

e-mail: [email protected]

ENTRÉES• Eggplant Parm • Meatballs • Sausage, Peppers & Mushroom• Sausage, Potatoes & Peppers • Ravioli Marinara • Penne Marinara• Ravioli Pink Sauce • Penne Pink Sauce • Cheese Tortellini Alfredo • Meat Lasagna • Veggie Lasagna • Baked Penne • Stuffed Shells• Manicotti • Cavatelli & Broccoli • Chicken Marsala • Chicken Cutlet Parm • Chicken Cutlet Caprese• Italian Bone-In Chicken Breast • Stuffed Chicken Breast• Chicken Cacciatore • Grilled Chicken & Broccoli • Chicken Piccata• Chicken Francese • Boneless Rib-Eye Roast • Beef Tenderloin Roast• Sirloin Roast • Boars Head Hams • Veal Marsala• Veal, Peas & Mushrooms • Veal, Pepper & Mushrooms • Veal Parm• Baked Scrod • Bones less Pork Loin with gravy• Grilled Pork Tenderloin• Grilled Lemon Pepper Chicken with Artichokes & Dun Dried Tomatoes• Grilled Sirloin Steak with Peppers, Mushrooms & Onions

If you would like us to make something special,

please ask!

We would love to cateryour memorable event.

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Eat Inor

Take-Out

Plain (just tomato) .......$6.50 $13.00Cheese ..........................$8.50 $17.00Pepperoni .....................$8.50 $17.00Mushrooms ...................$8.50 $17.00Olives ...........................$8.50 $17.00Anchovies .....................$8.50 $17.00Any 2 Items ...................$8.75 $17.50Any 3 Items ...................$9.00 $18.00Any 4 or 5 Items ...........$9.25 $18.50

small6-pieces

large12-piecesPIZZA PIG IN THE BLANKET

Italian Sausage withTomato Sauce Rolled inDough .......................................$6.50

SPINACH PIES ...........$2.75

PEPPER PIGSItalian Sausage & Peppers withTomato Sauce Rolled in Dough..................................................$6.50


Come for the meal… Stay for the shopping

wrightsfarm.com84 Inman Rd. | Harrisville, RI

401.769.2856credit cards accepted

Affordable family style dining where no one leaves

the table hungry


Documents

TASTE Magazine - February 2014