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weighs 15 pounds or more. In the United States, the hogs are often just a year old, the meat is aged for about six months, and weighs around nine pounds.”


He adds that Italian pasta is made from a higher grade of wheat, resulting in better fl avor and texture.


For years, Stravino’s had also been a place where residents knew each other by name, would pitch in to unload trucks, or congregated for coffee and conversation after a day of arduous snow shoveling.


And Stravino’s is the place to go for au- thentic Italian cheeses, too. Stravino explains that the real stuff is aged long enough to develop an excellent fl avor – sometimes for years. But U.S. versions are packaged “young,” and that’s why he ages his domestic cheese himself.


Another reason is the sheer variety of food products: • Nearly a dozen brands of olive oil • Imported/domestic wine vinegars • 25-year-old balsamic vinegar • Pasta of just about every shape and size • Polenta (regular, instant and logs) • Anchovies, baccala and other canned and salted fi sh


• Fresh-grated and chunk cheeses • Taralli in many fl avors, and other snack foods


• Ready-to-eat soups, pasta salads, anti- pasto mix and 20 kinds of sandwiches


• Fresh mozzarella, made from buff alo milk (very limited supply)


• Cold-cuts galore – high-quality prosciutto, mortadella, genoa and hard salamis, pepperoni, sopressata, cappicola from Citterio USA, and Thurman American-style meats and cheeses


• Canned San Marzano tomatoes


And let’s not forget sweets! You could stuff yourself with traditional cookies,


LEHIGHVALLEYMARKETPLACE.COM 19


Craig J. Schafer CPA, CAP, LUTCF


cschafer@1847financial.com


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