Northshore Magazine

December 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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212 They all fondly recall growing up in Boston's North End and sharing in the feast, then rushing to clean up all the dishes before heading out to Midnight Mass at Saint Leonard's Church on Hanover Street. In their family, which came from the town of Sul- mona in Abruzzi, the Christmas Eve ritual always included some preparation of baccalĂ  (salted cod), primarily a southern Italian specialty and a popu- lar mainstay of the mountainous Abruzzi region's cuisine (likely because it kept well for transport inland). Baked, stuffed, or fried, baccalĂ  was always on the DiCenso table along with various appetizers, such as stuffed clams, smelts, fire-roasted eel, and shrimp, and main courses like spaghetti with clam sauce and hearty fish stews. Nino remembers him- Crab cakes; pappardelle and lobster fra diavolo; Below, Massimo Fiume of Pavarotti's in Reading. Photograph by Lauren Poussard; by Glenn Scott (opposite page)

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