CHEW: "Baking in the Sicilian Tradition," Oct 1st @ 7:15 PM

Joe and Ruby Cabibbo, owners of Cabibbo’s Bakery in Stoughton, will speak at the October meeting of the Culinary History Enthusiasts of Wisconsin (CHEW). The Cabibbos will discuss the Sicilian products they bake and how they became bakers after retiring from their teaching careers. They will also be demonstrating some of the more interesting traditional forms their breads take and will be supplying samples.

The Cabibbo baking tradition began with Giovanni "Beduzzi" Lo Presti, who emigrated from Ragusa, Sicily in 1911. He went into business in Cliffside Park, NJ, baking fresh breads and holiday specialties. Giovanni’s daughter Rose joined him in the business until her marriage to Salvatore Cabibbo in February, 1929. After Beduzzi's death, Sal and Rose took over the business and moved it to Union City, NJ, where it expanded to include the sale of Italian provisions and groceries. They operated Cabibbo's Bakery in this location for 43 years.

When Sal and Rose retired, the business became dormant but the baking continued using the same wonderful recipes to the delight of family and friends. In 2001, Cabibbo's Bakery has been re-established in the hands of Sal and Rose's son Joe and his wife Ruby. With the encouragement of their family, this 90-year-old tradition of fine baking is once again available to the public through their website CABIBBOSBAKERY.COM as well as through some local retailers and at the Dane County Farmer's Market.

Place for all meetings: Willy Street Co-op Community Room, 1221 Williamson St, Madison WI 53704

Important: CHEW meetings attendees may not park in the Willy St. Coop lot; that is reserved for customers. There is on-street parking on all streets surrounding the co-op. The meeting is open to the public.

To get on the mailing list, or for more information, e-mail joanp@ginkgopress.com, or email Paul Lyne at pwlyne@wiscmail.wisc.edu