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Lewes, Delaware
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December 3, 2010     Cape Gazette
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December 3, 2010

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................................... Ju,1,,.nll lll nl }JllliHl Iti1111!I)!]]! Cape Gazette FRIDAY, DECEMBER 3 - MONDAY, DECEMBER 6, 2010 33 Store features all foods Italian By Henry J. Evans Jr. Its opening has been long awaited in Lewes, and now the wait is over. Touch of Italy Salumeria Pasticerria is the place to go for Italian foods available nowhere else in the CapeRegion - except at Touch of Italy in Re- hoboth Beach. lot of people have been ea- ger asking, 'When are you going to open? When are you opening?' We pay attention to detail and quality" said Bobby Ciprietti, co- owner of the stores. The Lewes store opened Friday, Nov. 26. Step through the doors, and you'll think you're in a New York City or Philadelphia Italian deli- catessen. Meats and cheeses hang above deli cases filled with prepared Vegetables, olives and fresh pastries. The store will also feature a small restaurant. "We have a wood-burning stove for pizza coming in from Italy, and we're going to have some traditional meat, pasta and fish dishes. But we're not going to have 200 items on the menu," Ciprietti said. He said the restau- rant would focus on preparing four or five exceptionally good dishes. Ciprietti said the original Touch of Italy Bakery is in Mil- Touch of Italy-co-owners Bobby Ciprietti, left, and Lou Bascio are in the recently opened Lewes store on Second Street. Touch of Italy sells a selection of high quali- ty, Italian-style foods including breads, pastries, cookies, meats, cheeses, pasta, marinated vegetables and more. After the holiday season, the pair plans to open a restaurant featuring a few specialty dishes and a full bar offering Italian wine and ) HENRY J. EVANS JR. PHOTOS MIKEY 'GABAGOOL' BERARDINELLI prepares to form what moments earlier were cheese curds into fresh mozzarella balls. Berardinelli can be seen through the front window of Touch of Italy in Lewes Where, using a labor-intensive process, he produces mozzarella for the store's two locations. lville and is operated by Lou Bas- Italy. We hand select everything sausage, cheese and fresh moz- Whatever they say, we do," Cipri- cio and his mother, Diane. from the importers on a weekly zarella that is made in the store, etti said. "Lou said, 'Maybe we could get basis," he said. "You can watch it being made He said now that they're open, paid for this? So we started Diane makes all but a few of inour front room. We're going to the next goal is to get the retail Touch of Italy in Rehoboth. We the extensive selection of baked have cooking lessons and side of the operation under con- have a great customer base goods, and the selection varies demonstrations in there," he trol, make it through the holi- there," Ciprietti said. daily, said. They also plan to produce days, and then work on opening Ciprietti said he and LouIn the deli case, customers will fresh sausage and fresh pastas, the restaurant side of the busi- brought in some friends, family find several varieties of olives; Ciprietti said they would keep ness. "It's all Italian. If you want and another partner, loe Curzi, marinated vegetables and, Cipri- the Lewes store open year- something that's not Italian, then all from the Bronx, to work in the etti said, the best sun-dried pep- round. "The locals are tremen- obviously you should go some- stores, pers available, dous here; they've been so sup- where else. If you want crab "All our products are either "They're grown and sun-dried portive in waitirig for us to come. cakes, you're in the wrong place," handmade or homemade by us in Italy. They're peppers - not Hopefully, we'll support them, he said. or our purveyors in the Bronx. tomatoes, They're unbelievable," and they'll support us. The local For more information, call All our bread is baked in the he said. " base is what makes or breaks Touch of Italy in Lewes at 827- Bronx. All our meats and cheeses The store sells a variety of pro- you. Customers tell us what they 2730. The store is at 102 Second are primarily imported from sciutto, capic01a, sausage, dried want and how things should be. St. - REALTORS SHOP FOR SUSSEX CHILDREN THE SUSSEX COUNTY Associa- -t ion of Realtors Community Service Foundation slant the morning of Tuesday, Nov. 30, shopping at Kmart for Christmas presents for more than 350 needy children in Sussex County. Funds for the shop- ping came from the annual Real- tors' auction held Oct. 28. This year's auction raised $46,000, which will make a brighter holiday for more than 140 families in Sus- sex. Along with the gifts, each fam- ily will also receive Food Lion gift cards. At right, shown in back at the busy check-out registers are (I-r) David Lambert, foundation presi- dent; Tammy Hadder, foundation board member; and Brad Riedle, RE/MAX Realty Group. In front are Susan Mills, gift-wrapping chair- woman; Tabitha Golt, Peninsula; and Adriane Gallagher, shopping" chairwoman. Above at far right, Dena Sechrist'of Jack Lingo Realtors reaches for a pony. Below at far right, Shoppers from Keller Williams Realty working to- gether in the toy department are (I- r) Doreen Anderson, Michael Huth and Pat Norberg. Below right, Colleen Windrow of Resort Quest Real Estate makes a decision on a board game foi" a child. STEVENBILLUPS PHOTOS