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Jan 23, 2018







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A group gets ready to enjoy La Festa Dei Sette Pesci at Pasquale’s. Courtesy photo.




Festa Dei Sette Pesci dinners

Pasquale’s Ristorante
When: Sunday, Dec. 13, at 1 p.m.
Where: 143 Raymond Road, Candia
Cost: $70; Call 483-5005 for reservations. 
Visit: pasqualeincandia.com
 
Campo Enoteca
When: Thursday, Dec. 24, with seatings at 5, 5:30, 7, 7:30 and 8 p.m.
Where: 969 Elm St., Manchester
Cost: $45; call 625-0256 for reservations
Visit: campoenoteca.com
 
Tuscan Kitchen
When: Thursday, Dec. 24, from 3 to 8 p.m.
Where: 67 Main St., Salem
Cost: $55 per person, $80 with wine pairings; menu includes seafood mista and herb roasted swordfish
Visit: tuscanbrands.com

 





Feasting on tradition
Enjoy seven fishes this season

12/10/15
By Allie Ginwala aginwala@hippopress.com



 For many who grew up in an Italian family, enjoying a dinner full of fish on Christmas Eve is a holiday must. Keep the tradition going — or start a new one — by celebrating at three local restaurants hosting Feast of the Seven Fishes (or Festa Dei Sette Pesci) special dinners this year, like Campo Enoteca in downtown Manchester, offering five seatings for its second annual dinner. 

Edward Aloise, chef and co-owner of Campo Enoteca and Republic, said that depending on where the feast is celebrated, the types of dishes prepared can change. 
“It’s more of a culture thing, depending on where in Italy you go. The menu is very elastic,” he said. “You might have less than seven fishes, but seven different preparations.”
Growing up, Aloise’s family made two or three fishes in four or five different ways, but at Campo he said they’re sticklers and will serve seven different fishes. This year’s new menu will include salt cod, mussels, clams and squid, all planned around what’s seasonally and locally available.
“The way it’s gonna be right now is seven different fishes and five courses,” he said. “Everybody will be pleasantly full — nobody will roll off their table moaning like [on] Thanksgiving.”
Pasquale Celone, chef and owner of Pasquale’s Ristorante in Candia, has served the same dishes for his Festa Dei Sette Pesci for many years. To add an air of elegance to the traditional four-course meal, each dish will be paired with a wine from Campania, the region of Italy Celone is from.
Celone likes to stick with the traditional dishes for the annual feast, though this year he’s branching out and serving two roasted whole fish — head, tail and all. 
“Branching out is good, but stay with the traditional is always what I am all for because we don’t want to change it too much,” he said. “I’ll branch off a bit with different ingredients, but more or less my menu has been the same.”
The feast starts off with a variety of antipasti like fried anchovies and eel, seafood salad and cauliflower fritters, followed by the primo piatto pasta fagioli and angel hair pasta with littleneck clams. The secondo piatto features traditional dishes from the Amalfi Coast — oven-baked “swordfish in crazy water” with a special sauce and baccala, baked salt cod in a tomato-based sauce.
Adhering to the Italian tradition of “spending two hours with wine, cheese and nuts” after a meal, Celone will serve roasted chestnuts and regional cheeses before the sweet panettone bread for dessert.
Before each course, Celone will explain the tradition behind the dish and why he chose it and a representative from the wine company will speak about the origin of each wine, where it’s made and why it works well with that particular dish.
“People get to experience the food and the wine from the region,” he said. “It’s always our job as a restaurant or small business to educate the public so they can go out and buy the product.” 





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