Posted on 12/13/2021 8:09:53 AM PST by mylife
Vincent Termini Jr. was panicking. As the Christmas season, the busiest time of year for his family’s famous South Philadelphia bakery, got underway, a large piece of equipment in their main bakery had seized. It just stopped.
This wasn’t just any machine. The “dough breaker” is an 80-year-old piece of specialty equipment straight from Italy that’s a critical component in the process of making cannoli, by-far the most popular item at Termini Bros. during the holidays. That key step in the process meant production of cannoli was halted the Monday after Thanksgiving, mere weeks before Christmas Eve, when the bakery is set to celebrate its 100th year in business in Philadelphia.
“Oh my God,” Termini said Sunday, breathlessly recalling the swift dwindling in the bakery’s supply of cannoli shells. “I was beyond freaking out.”
As tradition goes, generations of South Philadelphians start lining up just after midnight on Dec. 24 and listen to live music, awaiting the moment when Vincent Termini Sr., now 83, flings open the doors at 6 a.m. and welcomes customers inside to purchase biscotti and boxes of Italian cookies.
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I’m not a fan of cannoli.
Maybe if they were filled with ice cream I’d like them better.
First prize?
Re the cinnamon, perhaps this ingredient added to
chili is not too weird. Some swear that adding it to
meat loaf certainly adds zing. And, somehow remember grand
dad’s chili recipe included this same spice. What the hay!
if the Hispanics can make a dish with chicken, cocoa, and peppers; why not :)
Actually, not a so much a fan of Greek food. Grape leaves filled with rice and what ever. No, thanks but I’ll pass.
Now if speaking of Baklava! Please serve a double.
Yikes!
I have won chili cook-offs in Tx ;)
The Chilompiad in San Marco.
I dont put that crap in my chili!!
Madonn!
Go ahead, ask them if they know what a hooligan is.
ARE YOU KIDDING?????
ARE THER NO ITALIANS IN ALASKA?????
It would be better to CANNOLI THE GOOGLE.
SMH
è la verità
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