Breaking Bread

Award Winning Bricco Panetteria (Published in Scene magazine)

By Alexandra Fileccia

Hidden down an alleyway off of Hanover Street in the North End lies Bricco Panetteria. Follow the stairs down and you’ll enter into the cozy bakeshop. On your right stands a tall rack filled with dozens of loaves of bread. On the counter in front of you sits fresh croissants and sandwich bread. The buzz of busy bakers fills your ears as they make the day’s supply of bread. The panetteria has received nothing but praise since its opening about four years ago.

The bakery takes the title of “Best bakery/bread” for the second year in a row in Boston Magazine’s “Best of Boston” issue. The Panetteria was also mentioned in the August 2014 issue of Bon Appétit. Owner Frank DePasquale initially opened the bakery to supply his own bread to his restaurants. Now, anyone can stop by for a loaf of bread.

With new head baker Antonio Follico and a new variety of breads including polenta bread, truffle bread and sesame bread, Bricco is bringing a fresh taste while staying close to tradition. “We like to play with the recipes,” says Antonio, “People like to try something different.” Antonio worked his way up in the panetteria, and with his experience and new responsibilities he plans to change things up a bit.

The ingredients and passion that goes into creating the bread make it so desirable. Bricco uses minimal ingredients such as unbleached, unbromated enriched wheat flour and organic wheat flour, water and salt. Antonio’s favorite breads are Olive Ciabatta and Prosciutto and Parmesan Ciabatta, two of the bakery’s popular loaves. The panetteria is open everyday from 8am to 11pm. If you haven’t already, head down Bricco Place and grab yourself a loaf.

Basket Case

Packing the Perfect Picnic Feast

Published in SCENE Magazine

By Alexandra Fileccia


 

The birds are chirping, the sun is shining, and Boston is bustling with tourists—summer is finally here. And I have one word for you: picnics. Share a meal with friends, family and Mother Nature. Or make it a romantic date along the Charles River with someone special. Pick a spot, whether it be the Lewis Wharf, Corey Hill Outlook or even Boston Common, and get settled.

The spot where you set your blanket is important, but the food in your basket is the heart of your picnic. Pack your favorite salads, sandwiches and burgers. Need inspiration? See what famous chefs from around Boston would pack in their baskets.

Jasper White
Summer Shack
“Fried chicken and some potato salad. Mostly just fried chicken, it’s my favorite.”

Dante de Magistris
Dante, Il Casale
“That’s easy, left over pasta. I always associate picnics or the beach with tuna spaghetti. It’s really good cold. It’s a light tomato sauce with tuna, anchovy and parsley. Also something refreshing like cut up pieces of jicama with lime chili salt. And of course some wine or a margarita in a pitcher.”

Jose Duarte
Taranta
“A French baguette with Mortadella, grapes and a piece of Crucolo cheese. And, of course, some Prosecco.”

Lucas Sousa
Beacon Hill Hotel & Bistro
“Something easy to eat while sitting out. Meats and cheeses for a sandwich, and some fruit.”

Ian Just
Society on High
“I would have to say our Cobb Salad; nicely grilled chicken on top of mixed greens, blue cheese, bacon pieces, hard cooked egg, and avocado. Perfect for a picnic.”

Bill Poirier
Sonsie
“An Asian picnic basket. Premixed Mai Tai with plenty of crushed ice. A sesame lobster salad roll, cold, Sriracha fried chicken, miso veggie slaw and brownies with crystalized ginger. Did I say plenty of Mai Tai?”

Paul Wahlberg
Alma Nove, Wahlburgers
“A six pack of Coca-Cola, pork cutlet sandwiches from my father’s recipe, homemade potato salad and roasted ears of corn.”

Is it worth more than a dime?

In the North End of Boston, grocery shopping can be a little tricky. Residents complain about the distance of reasonably-priced chain stores and the local markets’ high prices, though store owners say these local stores keep the neighborhood feel.