TUSCANY of Jackson
MEMORIES OF TUSCANY
As an Italian-American, who was raised on the food traditions
and customs of my predecessors and as an educated, professional
chef, I sometimes can be a “hard sell,” when it comes to the
authenticity of foods from the land my father, Italo came from.
So, when I embarked on my journey to Tuscany of Jackson, I began
with a scant of skepticism, yet hopeful that I would find
something there that would live up to my expectations. I soon
learned, however, that gifts of yesteryear memories can leap out
at you at anytime. At Tuscany of Jackson, an Italian specialty
store and caterer, old-world memories are revisited, and new
ones are happily made for young and old alike.
When I first walked into the store at Romeo’s Plaza on South
Prospect Road in Jackson, I was reminded of my youth, with
familiar aromas like that of Nonna’s house, greeting me like a
long-lost friend. I quickly scanned the racks of numerous olive
oil and vinegar varieties at the entrance, and had a hunch I was
on to something. Aged, syrupy balsamic and infused vinegars, and
precious small batch-made extra virgin olive oils from various
regions of Italy and Sicily, graced me with their presence.
I was quickly met by Anna Marotta, one of three owners, whose
striking appearance can only be described as part Sophia Loren,
part Susan Lucci. Her warm, congenial welcome is usual, as Anna
greets customers on a first-name basis and quickly begins
conversation peppered with small talk of food, family and life.
And, if you linger a little while
shopping, don’t be surprised if she offers you a complimentary
cup of espresso, while the kiddies are being handed a treat of
an Italian cookie, a reward for visiting with their parents.
After seeing many doled out over a short period of time, I
wondered just how many do they go through in a week?
Tuscany of Jackson opened in October of 2000 by Anna’s son,
Frank D’Angelo and her husband, Joseph (who past away in 2004)
whom Anna described as an “old timer” in the business. A year
later Joe Clemente, an associate, came on board and Anna, a
retired, Italian language teacher in New York and native
Sicilian, joined in the daily business affairs. Both D’Angelo
and Clemente, St. John’s University graduates, had always had
their hands in some type of Italian food service business at an
early age. Anna fondly remembers Frankie as a child in Brooklyn,
wanting to open a restaurant or a hotel. Joe on the other hand,
started at the age of nine, straightening and stocking shelves
at a local place on Staten Island. From there each assumed an
education “they don’t teach you in schools,” as Clemente stated.
Handed-down traditions of making Soppressata, sausage and
mozzarella, butchering of meats and the art of classical Italian
cooking preparations were progressively mastered by both.
Tuscany of Jackson is a place that keeps tradition going, at a
time when modern-world bustle can instill a sense of
indifference. But they understand the progression of change and
offer customers both one-stop shopping, and time-honored
prepared foods. These are ready to go from their cases to your
table.
The place is stocked with hard to find Italian groceries from
areas all through “the boot,” including nine different brands of
dried Italian pastas in a wide variety of shapes and cuts from
the tiny, star-like Pastine to the long-as-your-arm Malfadine.
These are housed along the store-length glass showcases which
also offer a huge variety of imported Italian and Boar’s Head
cold cut products. They also serve cut-to-order Angus Prime meat
selections, osso bocco, poultry, and stuffed roasts and assorted
marinated meat kebobs. Brightly colored olives and home-made
salads are also provided to compliment an array of hot foods,
tempting you to forget about cooking tonight’s dinner.
Everywhere you turn, there are stacks of cans and cases of San
Marzano tomatoes, some with the distinction of D.O.P., (foods
with particular qualities that come from entirely or partly
where they are produced) all produced in Italy. The separate,
specialty cheese case features 15-year aged, Aurrichio
Provolone, Grana and Parmesan cheeses as well as other choice
selections. Some examples include the semi-soft sheep’s milk,
Primosale from Joseph Marotta’s hometown of Sciacca, Sicily,
flecked with peppercorns, pistachio or sun dried tomatoes. The
mozzarella - soft, warm and milky - is kept above the glass
showcases and continuously replenished throughout the day.
Smoked mozzarella and Scarmoza are housed beneath it, while
Burrata - a treasured indulgence of mozzarella filled with
oozing, buttery cream in the center - can be ordered ahead of
time for those seeking the absolute in sinful richness.
Other hard to find delicacies include speck, a pork product
heavily smoked and seasoned, great with risotto; Villa Mandori
Extra Vecchio Gold Seal balsamic vinegar aged at least 25 years,
perched behind the counter in it’s small, gold box like a finely
reserved wine; and golden label, Galloni Parma proscuitto, with
it’s long slow cure, touch of salt and sweet, sweet taste.
Brick oven breads and baked desserts are delivered daily from
bakeries on Staten Island and Brooklyn. Stuffed breads and
Stromboli are made on premises and can also be modified if
ordered in the morning. I learned this as a regular customer,
Rachelle, came in to pick up her order of stuffed prosciutto
bread, minus the pepper. They also carry Pastosa and Queen Anne
ravioli products, Bindi frozen desserts, sorbets such as
Limoncello-flavored, and sought-after gelati flavors like
Stracciatella. Fresh pastas are in the refrigerated cases
against the wall, near the Italian beverages and mineral waters.
Tuscany of Jackson specializes in catered events, and can
accommodate up to 600. They recently orchestrated an event for
500 guests at Fort Hancock Army Base in New York without
blinking an eye. They do full-service, BBQ packages year-round,
and can cater any size or occasion - from office parties to
holidays - customized to fit your needs. Anna, Frank and Joe
guarantee your party will come off without a glitch and will
personally work with you to see it through. When my visit was
over at Tuscany of Jackson, it was lunchtime and by then, I had
worked up an appetite. I put away my pen and paper to return as
a customer.
I ordered a fresh mozzarella, prosciutto (with Galloni gold, of
course) and roasted red pepper sandwich, grabbed a bottle of my
favorite, San Benedetto peach iced tea, a hunk of Primosale with
pistachio, a couple of bags of hard-to-find dried pasta, a
hot-out-of-the-oven, fan-shaped, Sfogliatella and two cannoli,
and headed straight to Papa Italo’s. I smiled to myself as I
drove along, anxious to enjoy my goodies with him. I knew he
would scrutinize every bite of the sandwich, giving me his
opinion after each one, like any true Italian would. He would
describe the bread as “real brick oven,” the mozzarella,
“freshly made,” and the prosciutto, “delicate and sweet.” Over a
cup of espresso we would share the Sfogliatella, the only sweet
he eats. I would watch him carefully divvy it up in quarters, as
if prized in nature, cutting through the crunchy, shell exterior
and dense ricotta and semolina filling, taking “just a sliver.”
He would go back for seconds, proclaiming it “too good to
waste.” Mom however, would sample a cannoli, stating it “the
best I ever tasted.”
I chuckled when I realized that I had been at Tuscany of Jackson
so long that I became perfumed with the familiar scents of my
heritage. I took deep breaths in to relive the days of not so
long ago, when I held my father’s hand, walking in the city from
store to store. We would begin at the bread man, then on to the
cheese man, followed by the poultry and meat markets and
finally, to the bakery to be handed that much sought-after
cookie from the kind woman over the counter. I recognized that I
just found a place that
-
had all of these things rolled into one and would be back again
soon. Next time though, with Papa by my side, to reminisce his
own loving memories and conjure up many more to come.
Tuscany of Jackson, Italian Specialty Foods
Romeo’s Plaza 10 S. Prospect Road Jackson, NJ.
732.942.1011 Fax 732.942.3619
www.TuscanyCaterers.com
Hours – Mon. – Sat. 8:00 am – 7:00pm
Sun. – 8:00am– 3:00pm Accepts M/C & Visa. Extensive catering
available to suit all needs.
|
|
|
|
|