BUONA FORTUNA NEWSLETTER

November 2019
png;base641c2811df84f20062

President’s Message

Brothers and Sisters,

I hope you all have had a chance to relax after all the hard work you put into the Festa. Despite some pretty bad weather the first day, I think we had a good turnout! Thank you again for all your time and effort helping to plan and execute a successful event. Many people worked all day both days of the Festa, and—on behalf of the entire lodge—we appreciate you!

Now we enter the slower season with the Thanksgiving holidays upon us. After that, we will have our Christmas party, and I hope you all can join us.

I almost forgot to mention that we gained 17 new members at the Festa! I believe that brings our total membership to 144. We are a very successful lodge, and that is in no small part due to the dedication of our members.

P.S.
Happy belated 90th birthday, Al Lombardi!

Fraternally,

Brooke Hardy
President
Buona Fortuna Lodge

Installation Dinner 2010 058

Membership Information

General Membership Meetings are held the second Thursday of every month at 6:00 p.m. at St. Joseph’s Parish Hall, 140 W. Government St. Pensacola.

Our next General Membership Meeting is Thursday, November 14, 2019, at 6 p.m. at St. Joseph’s Parish Center. Please bring a potluck dish to share. A business meeting will follow at 7:00 p.m.

Council Meetings

First Thursday of every month at 6:00 p.m. at Franco’s Italian Restaurant.

Grand Lodge Quarterly Meeting

Deltona Sons & Daughters of Italy Lodge – January 31-February 1, 2020 – 1270 Doyle Road, Deltona, FL 32725

Holiday Inn & Suites, 1330 Saxon Blvd.,, Orange City, FL 32763

NEW: The Grand Lodge’s website: https://osiaflorida.org/

Here is the link to the Grand Lodge’s Quarterly Newsletter. Check it out for several interesting articles including one by Buona Fortuna IPP Joyce Bollenbacher.

https://drive.google.com/file/d/1n_TYFD56H3aEi406kuh2aguXTYPDjZ-n/view

Meeting Set Up/Clean Up Committee:

We need all the members attending a meeting to help set up before the meeting and clean up after the meeting. 

Charities

If you have a charity that you would like supported by Buona Fortuna, please contact the charity chairperson, John Mirra.

Lodge Committees

The current list of committees is located on the Buona Fortuna Officers page on our website. Here is the link: 

https://soibuonafortuna.org/home/buona-fortuna-officers/

Buona Fortuna needs your participation. If you would like to join a committee, please contact President Hardy.

Dates For Upcoming Events:

You can visit our website calendar for all the year’s events at https://soibuonafortuna.org/home/buona-fortuna-calendar/

Dining Out With Giovanni 

No dine out socials until January.

Buona Fortuna Christmas Party

Saturday, December 7, 2019; 6 PM at St. Joseph’s Parish Center. Details and invitation will be emailed to members.

Lodge News

Happenings In Buona Fortuna This Past Month

Festa Italiana 2019


For more photos from the Festa visit our Photo Album page on our website. Here is the link https://soibuonafortuna.org/home/photo-album/

Thank you to Tom Cacciatori, Shirley Cotita and Patti Russo for taking photos.

New Members Joining At The Festa

Mary Kay Lamy and Justine Ward with Kathy Ahlen, Brooke Hardy, and Andy Fricano.

To see all the new member photos, please visit the membership page on our website. Here is the link https://soibuonafortuna.org/home/membership-information/

Thank you to Andy Fricano for taking the photos.

Our Italian American Heritage

 

Have you been to Eataly? The Italian store of all stores!

In November 2002, the Eataly concept was born from Oscar Farinetti’s idea sketched on a piece of paper. The idea was simple: to gather under one roof high-quality food at sustainable and reasonable prices for ALL, celebrate Italian biodiversity, and create an informal, natural, and simple place to eat, shop, and learn.

On January 27, 2007, Oscar Farinetti opened the first Eataly (“Eating Italian”) in Turin, Italy, with the idea that it would be much more than a store. He wanted to create a school, a market, a table to gather around: a place to learn about food and, through food, about life.

Eleven years later, there are more than 37 locations across the world, from New York City to Milan to Dubai. While each store follows the original philosophy of being a place where people can eat, shop, and learn about good food, each is completely unique. 

In 2010 Eataly made its entrance into the U.S. in partnership with Mario Batali and Joe Bastianich, opening a 50,000 square foot location on NYC’s Fifth Avenue (just its second outside Italy). In addition to the common sections, it includes seven mini-restaurants, local produce, gelateria, a butcher shop, a separate wine store, wood-fired pizza, and bread ovens. The store brought in $70 million in its first year, smashing initial expectations. Two weeks after opening, there were still lines extending down Fifth Avenue to get into the store and it has since been very positively reviewed by the press. A second store has opened in NYC.

Mario Batali, previously involved with Eataly, is no longer attached to the company following his sexual misconduct allegations. Eataly pulled all products bearing his likeness two days after the allegations surfaced. The chain has additional locations in Italy, a few in Tokyo, and has been scouting for new locations. In 2012 Eataly opened in Rome with its largest megastore, in the abandoned Air Terminal building near Ostiense Station.

On December 2, 2013, Eataly opened a new location at 43 E. Ohio St. in Chicago, in a 63,000 square foot retail space, making it the largest Eataly in the US. The cost of the Chicago venture is estimated at $20 million. Other US locations include Boston, Dallas, Las Vegas, and Los Angeles. In April 2019, Eataly opened its first location in Paris, France. It is located in the center of the French capital in the Marais neighborhood. A Toronto location will open soon.

On a recent vacation, I went to the Chicago Eataly with my family and I must tell you, this is a truly amazing experience! We had a delicious lunch-see the photo of my daughter’s pasta Bolognese – and I had a fantastic salad. It is everything Italian. Wonderful olive oil, cheeses, chestnut honey, gianduja chocolate, meat, bread, and wine. Of course, I brought some of everything including a serving of wonderful gelato. If you have a chance to visit this amazing superstore – don’t miss out.  https://www.eataly.com/us_en/stores/chicago/

How Well Do You Know Your Prosciutto?

There are basically two types of prosciutto:

Prosciutto Crudo and Prosciutto Cotto. Both are made from the same piece of meat, “prosciutto”, that is the pork’s thigh. The main difference is how they are processed.

Prosciutto Crudo is dry-cured and takes from one to two years to be ready. It has to first be cleaned, salted and left in the salt for about two months. Then it is washed to remove all the salt and left to dry hung in a dark place. It can take up to 18 months to dry to the right point, depending on the size of the meat.

The most commonly known types of Prosciutto Crudo are Prosciutto di Parma, from Parma and Prosciutto di San Daniele, from San Daniele del Friuli. Both from the northern region of Italy. The main difference between the two is that Prosciutto di Parma has a nutty and salty flavor, whereas Prosciutto di San Daniele is darker and sweeter.

Recently we have been introduced to a new form of prosciutto: Prosciutto Toscano. Though it has been produced in the Tuscan region of Italy since the 15th century, it wasn’t until 2013 that laws allowed for it to be imported to the US. Different from Prosciutto di Parma and Prosciutto di San Daniele, because this one is cured not only with salt but also with pepper and other local aromatics such as garlic and fresh herbs. It is said to be more “meatier, earthier, and robust” than the other prosciuttos. You can taste a bit of the aromatics that come through in the curing process.

Prosciutto Cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its Crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. Sometimes Prosciutto Cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist.

Prosciutto is sold in many supermarkets and fresh markets. When buying always make sure to double-check that it says were it originated. Normally it will be either di Parma, San Daniele, and now Toscano. Sometimes you can find an “imitation” prosciutto for a cheaper price but it will be lacking the taste you know. Authentic prosciutto means that it is PDO (Protected Designation of Origin) and accepted under the Common Agricultural Policy of the European Union.

Buona Fortuna 2835 Lodge Officers

President Brooke Hardy

Immediate Past President Joyce Russo Bollenbacher

Vice President Patricia Russo

Orator Eric Frulla

Recording Secretary Barbara Ferg

Corresponding Secretary Jovina Coughlin

Financial Secretary Thomas Bollenbacher

Treasurer Lucy Smith

Trustees: 

Ginny Barberi, Nancy Colalillo, Joseph Del Signore, Al Hargis, Tami Pecora, Mary Resedean

Guard Shirley Cotita

Mistress of Ceremonies Dawn Wilson

Master of Ceremonies Andy Fricano

Past Presidents Gene Valentino, Mark De Nunzio, Pete Resedean

Herald  Tod Wilson

Public Relations/Webmaster/Newsletter Editor: Jovina Coughlin

Lodge Chaplain  Giovanni Mirra

Lodge Photographers: Al Lombardi/Shirley Cotita

State & National Officers

State Trustee-Region 1 Lucy Smith
State Deputy Bill Smith
Grand Lodge Orator and National Foundation Trustee Mark DeNunzio
 
Arbitration Commissioners

Joyce Bollenbacher, Peter Colalillo, Mark De Nunzio, Barbara Ferg, Tod Wilson

 Alternate Commissioners
 
1.  Anne Hargis, 2. Paul Pecora, 3. Dawn Wilson, 4. Lucy Smith

Lodge Contact Information:

Sons & Daughters of Italy in America – Buona Fortuna Lodge #2835. P.O. Box 12351, Pensacola, FL 32591

Webmaster/Editor – Jovina Coughlin – jovinacoughlin@gmail.com

Website Address: https://soibuonafortuna.org/

Buona Fortuna Email System

Our email address is buona-fortuna@googlegroups.com

Visit Us on Facebook, Twitter, and Instagram

Facebook:  https://www.facebook.com/sonsofitalybuonafortuna 

Twitter:   https://twitter.com/BuonaFortunaSon

Instagram:  https://www.instagram.com/buona.f/

10205047-an-image-of-a-get-well-soon-floral-design-drawing

Remember Those Who Are Ill

  • Rita Somma
  • Vera Fricano
  • Larry Fordham
  • Barbara Ferg
  • Helga Hascher
  • Mary Resedean
  • Joyce Bollenbacher
  • Maria Barilla’s Mother Yolanda Frank Barili

Birthdays

Reg Altazan
Rebecca Blake
Joe DiBella
Joseph Del Signore
Delia Driessen
Brooke Hardy
Dan Kaestle
Frank Patti
Mary Resedean
Paul Stanley
Amanda Wayland
Cara Wilbur

Italian Cookbook For Sale

Preserving Our Italian Heritage. Cost per book $15.00. Great gift for Birthdays, Weddings, Mother’s Day, Father’s Day, Easter and Christmas. 

Grand Lodge 2019 Calendar For Sale

Calendars are available to purchase the program is part of the Cash Three-Evening Florida Lottery Program. Prizes range from $100.00 to Special Holiday prizes for up to $1000.00.  You may purchase a calendar at the General Membership Meeting. Checks should be made out to the Grand Lodge of Florida for $25.

Newsletter Article Deadline

The newsletter is published monthly on the first day of the month. The deadline to submit information is the 30th of the previous month. Submit all information to Editor:  jovinacoughlin@gmail.com

Newsletter Ads

Members’ Personal Ads for Selling Consumer Goods cost $3.00 per month. Business Ads cost $36.00 for 12 months and are payable each January. Email a copy of your business card information or your personal ad information and a photo of the item you are selling to jovinacoughlin@gmail.com. Please make the check payable to Buona Fortuna Lodge and mail it to Buona Fortuna Lodge #2835. P.O. Box 12351, Pensacola, FL 32591.

Community Business Ads

 

Seal_of_Escambia_County,_Florida

png;base64242db6c73a33e516

 

                 access-mobility-card

 

images

The Drowsy Poet Coffee Company

cci11042014

“Best Cup of Coffee on the Coast!”

86 Brent Ln, Pensacola, Florida 32503

  (850) 696-2887