Author Archives: Fante's Kitchen Shop

About Fante's Kitchen Shop

One of America's oldest and most distinguished resources for cooks' wares, established in 1906 in the heart of Philadelphia's historic Italian Market.

2015 Holiday Staff Picks – Under $50

Gift BoxThe holidays are just around the corner, and we’re back with our fourth annual two-part Holiday Staff Picks!

This week, for part one, we asked our staff what tools under $50 they think would be the perfect gift to give or receive this holiday. Here’s what they told us:
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Local Flavor: Cookbooks from Philly Chefs, Butchers, Bloggers and More

Philadelphia has so much to offer the food world – from amazing restaurants, to the convenience of shopping in our large, open-air market for fresh produce, to our rich culture of food writing. Over the last few years, we’ve seen an abundance of local talent that have published some pretty fabulous food-related books, all of which you can find in our store!

Italian

And Now We Call It Gravy

The book can be placed upright for easy reading while creating authentic Italian dishes at home.

Sonny D'Angelo

Author Sonny D’Angelo in his 9th Street Italian Market butcher shop

#4999 And Now We Call It Gravy

Sonny D’Angelo‘s And Now We Call It Gravy, is a one-of-a-kind Italian Market treasure, written by third generation butcher and owner of D’Angelo Bros. Meat Market. Filled with traditional recipes, and interspersed with historical anecdotes that reflect the flavor of the 9th Street Italian Market and community, this is truly a South Philly favorite.

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Nadia’s Gravy Day – A Family Affair

kids

Making gravy is involves all members of our family – even the kids!

Growing up, we always spent one full weekend making gravy (pasta sauce) to last us for the year. My parents and 5 siblings would go to the farm and pick tomatoes, then to our shore house in New Jersey to clean and prep them for cooking and canning.

We cooked the tomatoes on an outdoor brick and metal stove made by my father, which was fueled by wood. We then used a hand cranked tomato machine (like the Roma Food Strainer and Sauce Maker) to puree them into a sauce. It was long and exhausting to process the 10 bushels using a manual machine, as well as keep the fire going on the wood burning stove. It would be late into the night  before all the jars were done. Continue reading

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