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You will notice something different about these photos (there's a link at the end of the post) - it's not raining! Yes, Cheryl, Ann, Pam, Carol, and Pat had great weather for our day in the North End. We met our guide on the corner of Salem and something, and then we had a mini lesson on North End history before proceeding to the various shops and areas of the neighborhood. We toured Maria's Pastry Shop where we sampled 7 or 8 of her specialties, then on to Polcari's where we learned about various seasonings and ingredients, including capers packed in salt, and checked out some real cinnamon (not like the stuff we are used to using). Then it was on to a fabulous deli, where our guide instructed us on canned tomatoes (make sure you get San Marzano DOP), commercial pasta (De Cecco), artisan (Setaro) pasta, olive oils, bal
samac vinegar (there's a $4,000 bottle in the store) specialty cheeses, prosciutto, and lots of other cured meats. The samples were to die for! The Rubio ( a type of balsamic vinegar used for seasoning meats and cheeses, not for vinegrette) was amazing. There were lots of lessons outside of shops all over the neighborhood - cheese shop, green grocer, etc. where we learned about the diversity of Italian cuisine. We finished our tour at Cirace's wine shop, where we learned about Italian wines and sampled the store's own Limoncello. Here's a link to our share site where you can see Pam's great pics! http://bookit.shutterfly.com/17 Favorite idea - San Marzano tomatoes and De Cecco pasta - available at our own local stores.
You will notice something different about these photos (there's a link at the end of the post) - it's not raining! Yes, Cheryl, Ann, Pam, Carol, and Pat had great weather for our day in the North End. We met our guide on the corner of Salem and something, and then we had a mini lesson on North End history before proceeding to the various shops and areas of the neighborhood. We toured Maria's Pastry Shop where we sampled 7 or 8 of her specialties, then on to Polcari's where we learned about various seasonings and ingredients, including capers packed in salt, and checked out some real cinnamon (not like the stuff we are used to using). Then it was on to a fabulous deli, where our guide instructed us on canned tomatoes (make sure you get San Marzano DOP), commercial pasta (De Cecco), artisan (Setaro) pasta, olive oils, bal
samac vinegar (there's a $4,000 bottle in the store) specialty cheeses, prosciutto, and lots of other cured meats. The samples were to die for! The Rubio ( a type of balsamic vinegar used for seasoning meats and cheeses, not for vinegrette) was amazing. There were lots of lessons outside of shops all over the neighborhood - cheese shop, green grocer, etc. where we learned about the diversity of Italian cuisine. We finished our tour at Cirace's wine shop, where we learned about Italian wines and sampled the store's own Limoncello. Here's a link to our share site where you can see Pam's great pics! http://bookit.shutterfly.com/17 Favorite idea - San Marzano tomatoes and De Cecco pasta - available at our own local stores. 
