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Al Camarata of Alberto’s Homemade Cuisine at the Bedford Farmers Market. Photo by Cherilyn Bukofske.




Alberto’s Homemade Cuisine 

Alberto’s Homemade Cuisine is currently available online at albertoscuisine.com, with plans for future meal pick-up service at Creative Chef Kitchens in Derry. The Camaratas also plan to be vendors at the Milford Winter Farmers Market (which opens the first weekend in November) and at upcoming seasonal craft fairs.




Tastes like home
Alberto’s Homemade Cuisine inspired by memories

10/16/14



For Al Camarata, homemade cuisine starts with memories of his father’s cooking.

“I remember him on Saturday nights putting sauce and meatballs on the stove,” he said. “He was my inspiration for really cooking.”
Those memories of homemade pasta sauce and meatballs helped inspire Alberto’s Homemade Cuisine, as did meeting entrepreneur Neelima Gogumalla, who owns Creative Chef Kitchens in Derry. 
“That was where I thought, I could really have a place to cook,” Al Camarata said. “[It is] kind of my dream. … I’ve been dabbling with it over the years.”
Camarata and his wife, Debbie, started Alberto’s Homemade Cuisine in February. Over the summer, husband and wife prepared pasta sauce and homemade meatballs at Creative Chef Kitchens to sell at weekly farmers markets in Bedford and in Chelmsford, Mass. They’ve also served meatball subs at the markets and at the Deerfield Fair in September, using Italian bread from Piantedosi Baking Company, an Italian bakery in Malden, Mass.
“I want people to experience what I’ve experienced, to get a taste of good Italian food, what I consider real Italian food,” Camarata said. “If I’m getting kudos from the Italians, who really know sauce, I feel like that’s a real stamp of approval.”
Currently, Alberto’s Homemade Cuisine’s offerings include homemade pasta sauce and Italian meatballs, recipes that Al Camarata adapted from his father’s own sauce and meatball recipes. 
The sauce and meatballs come in resealable packages that can be refrigerated or frozen for up to three months. Camarata said he has plans for more Italian specialities, including three-cheese lasagna, tortellini, eggplant parmesan, fresh pasta and ravioli.
“I’m a sauce man, and I love sauce,” Camarata said. “I would say, the sauce [should be] very rich and savory, that’s my sauce. The taste lingers, it’s not spicy, not hot. It has spices in it, but it’s a good balanced sauce. … I think the combination of the meatballs and the sauce really makes it.”
Through the connections between Creative Chef Kitchens and Pinkerton Academy, Camarata said students in the high school’s culinary program will also be helping to work in the kitchen.
Camarata said his business is about good homemade meals made a little bit easier for the average household.
“That’s my whole deal,” Camarata said. “Taste homemade, taste like it’s made right out of the kitchen.” 
 
As seen in the October 16, 2014 issue of the Hippo.





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