Monday, December 21st thru Wednesday, December 23rd, 10:00am – 7:00pm
Thursday, December 24th, Christmas Eve – 9:00am -3:00pm
December 25th, Christmas Day – CLOSED
Saturday, December 26th – CLOSED
Sunday, December 27th CLOSED
Merry Christmas – Buon Natale
As the holidays approach we will continue to maintain safe shopping conditions with everyone’s patience and cooperation. Due to our space limitations, we can only allow a certain number of customers in at a time and we anticipate there will be longer waiting times than usual in the store and outside.
It would shorten your wait time and help us, too, if you would call in your order *770-392-1499* for cold cuts, bread, sausage, pans of lasagna, eggplant and sausage and peppers well in advance. Remember, too, that we have curbside delivery and will be happy to deliver right to your car.
To help with your gift giving and holiday shopping, check out our website for Holiday Specials. Gifts of food and wine make much appreciated gifts now that people aren’t traveling. Shop and mail early.
This is a different and difficult time for everyone, but we can still make it special!
Charlie, Anita and Andrea
PS: We are faithful to traditions in our family and most especially in the foods that we eat at Christmas. Here’s something that will be part of our Christmas Eve dinner and Christmas Day antipasti.
2 lbs Salted Cod
2 Cups Jarred Sweet Peppers – roughly chopped
1 Cup Kalamata Olives – pitted and roughly chopped
1 Cup Parsley – roughly chopped
2 Celery Ribs – thinly sliced
3/4 Cup Extra Virgin Olive Oil
6 Tbs Capers – rinsed and roughly chopped
Freshly Ground Black Pepper
1/2 tsp Red Pepper Flakes – or to taste
4 Garlic Cloves – finely chopped
Juice of 2 Lemons
Kosher Salt – to taste
1 Medium Head Escarole – cored and leaves separated
Place cod in a 2-qt saucepan and cover with cold water by 2-inches and boil for about 220 minutes. Drain and return to the saucepan repeating this process twice. Drain and cup into 1 inch chunks and transfer to a bowl. Toss with the peppers, olives, parsley, oil, capers, black pepper, red pepper flakes, garlic, celery, and lemon juice and stir. Taste for salt and stir again. Cover and chill for about 2 hours. Arrange escarole leaves on a service plate and top with the cold cod salad. Alternatively, buy frozen baccala fillets and eliminate all the soaking. Just rinse once and proceed.
Note: Traditionally, the baccala or salt cod was prepared from dried salt cod. It would be sold in large dried flats that had to be submerged in water for days, changing the water several times a day. Then, the still smelly fish had to be cleaned and bones removed. Before the task was turned over to my Dad, this was the job of my Little Nonna, who soaked the fish in the cellar laundry tub. She would go down faithfully to change the water, but the odor still permeated throughout the house.