Sunday, March 24, 2013

Well I have located another distant Italian family member Bertolino. The Bertolino's immigrated to the U.S. in 1906. Michele Di Di (my great uncle) married to a Maria Bertolino. Now it's unknown why Maria and her husband came to either live or visited her brother Benadicto Bertolino. Benadicto stayed in the Boston, Mass. area it seems that the men all worked in the fishery. I do know that Michele Di Dia did in fact enlisted into the World War I Draft. So this might mean that he did plan on living here, but he and his wife return back to Marsala, Sicilia, and this is known because of letters that have been written to my father James Dee after the passing of my grandfather James Dee Sr., back in 1973. So a new chapter has been written, and I am glad that I was able to find some living Bertolino's. The funny thing about this is that in my teen years, I have lived up in the New Hampshire area and could have ran into these folks with all the visit I have made to Boston. I have past this information onto my other family that currently live up there, hopefully one of them will drop by for a sweet Ciao!

Saturday, March 2, 2013

Facebook and your family tree

I have started a Italian Family Tree Facebook check us out! Also want to mention this desert to you all. It so Ummmmmmmmy!

Pignoli Cookies

Yield: 2 DozenPrep Time: 10 minsCook Time: 25 mins
A perfect addition to any holiday cookie tray, these delicious traditional cookies will be a hit with family and friends alike.

1 (8 oz) Can Almond Paste
1/2 Cup Granulated Sugar
1/2 Cup Powdered Sugar
1/4 Cup All-purpose Flour
2 Medium Egg Whites, Lightly Beaten
8 Ounces Pine Nuts
Extra Powdered Sugar To Finish

Preheat oven to 300 degrees F. Prepare two baking sheets with parchment paper, or use silicone linings.
Place the pine nuts in a bowl.
In a food processor, break up the almond paste into small pieces, and pulse with the two sugars and the flour.
Once the mixture is finely ground, begin to add the egg whites a little at a time, just until the dough comes together.
Depending on the humidity, or the size of your egg whites, sometimes you may need all of the egg whites, while other times you won't.
Using a spoon and slightly wet hands, scoop a small spoonful of the dough, and place this into the bowl of pignoli.
Roll the cookie arround until it is lightly coated, and then place it on the prepared baking sheet.
Continue forming the cookies in this manner, placing them 2 inches apart on the baking pan.
Bake the cookies 20 to 25 minutes, and then cool.
Dust lightly with powdered sugar before serving.