September 17, 2021


Is Food In You

Cibo siblings honor Italian meals from childhood

4 min read

Lots of youngsters improve up enjoying restaurant, doling out plastic pizza or even strange combinations of genuine food to their mothers and fathers or everyone else who will faux with them.

But it is a bit unusual when siblings mature up to perform in the hospitality business enterprise, and many years later, open up a restaurant primarily based on their shared childhood foodstuff memories — from getting ready classic Italian dishes to the songs that were being taking part in in the family kitchen as they aided prepare dinner.

“We had this notion about 10 several years ago: ‘Wouldn’t it be great if we could have folks taking in the factors that we grew up with?'” states Antonella (Mucé) Fernandes.

On April 8, she and her brother, Nick Mucé, opened Cibo on Cove Road in Orleans. Pronounced “chee boh,” and named for the noun meaning food items in Italian, the new spot is a marketplace of cooked dishes and Italian groceries familiar to the Mucé young children from their memories.

“We centered it on the Autogrills they have in Italy — (they are) like a kitchen and a sector in one particular,” states Fernandes, 53.

Food from their childhood

Moreover a enterprise, she shares a birthday with her youthful brother.

“Same working day, but two a long time aside,” says Fernandes, the oldest of a few siblings and the only one born in Italy in advance of her parents, grandparents and aunts and uncles immigrated with their young children. The family started and operated LoCicero’s Italian cafe in Orleans for many years, she says.

Fresh and fancy dishes including this shrimp salad are sold by the pound at Cibo.

“At 4 many years old, I was stirring bechamel and pomodoro sauces in the spouse and children kitchen area,” Mucé states.

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At Cibo, he is in the kitchen area after once more with a employees of 4, earning nearly everything on internet site, from 100 ciabatta rolls a day to a dozen piatti caldi (scorching plates) which include arancini (rice balls the sizing of a fist and $5 just about every), rooster cutlets ($6 each), panelle (Sicilian chickpea fritters at $8 per pound), meatballs ($2 just about every), and pasta e fagioli (Tuscan white bean soup at $6 for a 12-ounce bowl). The daily menu also involves 10 sorts of panini, 4 or five types of bread, a few to 4 sauces, and two dozen far more largely Sicilian specialties.

Cibo, a noun meaning food in Italian, sells hot and cold Italian dishes that brother and sister co-owners, Nick Muce and Antonella Fernandes, remember from their childhood cooking adventures.

“In Sicily, there are a great deal of influences from Northern Africa and the Center East on the foods,” Mucé says, outlining panelle. “We try out to (give) the classics with stuff that is really, definitely not acquainted to people today in the United States.”

The only issue not produced in the industry/cafe is pasta. Fernandes states the family can make its personal but they are keeping off on that because it is labor-intensive and the owners are uncertain whether they will be able to retain the services of plenty of individuals for what they are anticipating will be a fast paced summer months period. Cibo sells and sometimes makes use of in its dishes Garafalo dried pasta and other shelf-secure foods which ended up in the pantry at property when Antonella and Nick were growing up.

A hand-piped cannoli is one of the offerings on the menu at Cibo Italian kitchen and market, where siblings Nick Muce and Antonella Fernandes are making and selling the food of their childhood.

When her brother handles most of the savory dishes, Fernandes oversees and makes most of the sweet specialties, which include Italian classics these kinds of as cannoli. There is a bar — additional like a soda fountain — providing a dozen flavors of gelato as well as Italian espresso beverages.

‘Very grateful for the turnout’

A customer calls Cibo to request that two chicken cutlets be established aside, and Fernandes yells out the buy. A single of the clerks grabs two cooked cutlets from the extended glass case and wraps them to go. It feels like a routine, a call from a shopper who knows Cibo generally runs out of that specialty on Fridays.

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