ITALIAN-AMERICAN HERALD

June 11-18, 2017The 2017 Festival: Join Us As We Celebrate The Charm of Sicily!

Festival HoursSunday, June 11

Festival 5KRegistration: 8amRace Start: 9am

Festival Open: 2pm-10:30pm

Monday, June 12-Friday, June 165:30pm - 10:30pm

Saturday, June 172pm - 10:30pm

Sunday, June 18Mass in Italian: 12:30pm

Processional of Saints: 2pmFestival Open: 2pm-8:30pm

Admission Prices• Ages 14-61: $5• Under age of 14: FREE

(must be accompanied by parent or guardian age 18 or older)

• Over age 61: FREE• SAVE with an 8-day pass • $15 if purchased on-site • $12 if purchased in advance (also

available at stanthonysfestival.com until 6/9/2016)

Festival Parking• The Festival is pleased to

offer free, security-patrolled parking at Salesianum School (18th & Broom Sts.) The Festival thanks Salesianum School for their partnership to offer a convenient parking option for our guests!

• Shuttle service commences one hour prior to Festival opening (Noon on Sunday, 6/11) and is offered up to 30 minutes following the nightly closing time.

• Accessible parking is available in a secure lot at Howland & Scott streets, adjacent to a Festival entrance gate.

This year’s Italian Festival will offer all the great traditions you’ve grown to love year after year, while introducing the excitement of this year’s focus region—the charming and captivating island of Sicily! In 2017, we will feature many updates designed to make your Festival visits more fun than ever. All the great cafes, stages, midways rides and games, and attractions are back—and we continue to improve our experience for our treasured guests!

This year the Festival will continue the reformatting of the Scott Street vendor and food court introduced in 2016, which transformed this block between 9th & 10th Street into a venue closed to vehicular traffic with convenient tented seating. Be sure to visit again this year and enjoy favorites such as Bernie’s Water Ice (a Wilmington tradition!), the Festival Hot Dog Stand, the Panzarotti station, Funnel Cakes by our friends from Padua Academy, Italian Candy & Nuts, Dippin’ Dots ice cream, our extensive Festival Souvenir Store—and fun community partners and attractions including St. Francis Healthcare and the Delaware Lottery. Nearby, see the latest in Italian automotive performance and craftsmanship with beautiful FIAT & Alfa Romeo models (corner of 9th & Scott Streets).

Luigi & Giovanni Caterers, a legendary name in the region’s Italian food community, will return with their expansive Italian food court, offering a wide selection of hand-made Italian offerings of Italian foods of many types with seating as well. Also be sure to visit the reformatted Café Gelato food court at the corner of 10th & Scott Streets. Be sure to top off your visit with a stop by our convenient bar, where you can refresh, grab a drink and relax and enjoy your time in this area of the Festival grounds.

The Festival continues our vibrant partnership with the ARIANNA cultural alliance (ariannaalliance.org) to present a number of authentic and captivating experiences highlighting the best of Italy’s performing arts. Chief among

these attractions is the 15th annual Gala Concert, presented by the Delaware Commission on Italian Heritage and Culture, to be performed at 3:00PM on Sunday, June 11th—marking the opening of the Festival. The concert will feature a selection of world-class musicians, including the addition this year of the award-winning Symphony Orchestra of The Catholic University of America, and dancers from the First State Ballet Company. After the concert—and throughout the Festival—be sure to grab a table in our refreshed central cultural hub, Il Circolo Culturale. Located between the church and school area, the venue will include a more highly visible stage amidst extensive seating (most tented), and will feature the always popular Bellini Bar, and the Sicilian Café by Chef Giuseppe Furio right next door.

You won’t want to miss the spectacular classical music selections, featuring world-class talent, offered each day. These gifted musicians will again perform in the magnificent and historic church. The expanded slate of youth orchestras from throughout the mid-Atlantic region will perform in a new venue, in front of the church—with its architecturally stunning façade as the backdrop . Don’t miss these Concerti sul Sagrato—our series of classical outdoor concerts-- nightly at 7PM.

Returning with an even more vibrant presence this year, also presented in partnership with the ARIANNA cultural alliance, the 2017 Festival will feature the region’s exclusive presentation of the Sfilata dei Fiori (Procession of Flowers). This newest Festival tradition is inspired by the Banderesi Sfliata held annually in Bucchianico, Abruzzo, Italy. Women, men, and children of all ages will carry beautiful floral baskets on their heads during the annual Festa Patronale (Feast Day Procession) held on the closing Sunday of the Festival. Enjoy the preview of this year’s Sfilata during the Gala Concert on the opening Sunday.

Presenting Sponsor

Cultural Patron

Marketing & CommunicationsPartner

Sponsor & Community Partner

Payment Technology Partner

Delaware Commission on Italian Heritage and Culture-Gala Concert Presenter

St. Anthony’s Lights Up The Night Sponsor

Special Festival Insert June 11-18, 2017

The Latest In Italian Style & Performance

See the latest FIAT & Alfa Romeo models on site, courtesy of Carman FIAT.

Find out more about all of our event sponsors at: StAnthonysFestival.com/Sponsors

ITALIAN-AMERICAN HERALDJune 11-18, 2017 Special Festival Insert

Caffé e Bevande(Food & Beverages)• Caffé Antonian: Enjoy authentic Italian favorites of perfectly seasoned porkette, mouthwatering sausage and peppers, tantalizing spezzato, tender Chicken Antonian, delectable eggplant parmigiana and the traditional meatball sandwiches. Relish our hearty nightly pasta specials of spaghetti and clams, pasta faglioli, and pasta and ceci. En-hance your dinner with a fresh tossed salad. Indulge in rich, luscious Italian pastries including cannoli, tiramisu, sfogliatelles, eclairs, and more. Relax with a refreshing drink from our bar serving a wide variety of beer, wine and specialty items. Enjoy a taste of Italy!• Caffé Nona Strada: Welcome to pi-azza dining, featuring grilled sausage with fresh peppers and onions sautéed in olive oil, cooked porkette (roast pork) served abbudanza, chicken with green peppers, onions, & mushrooms, grilled and made the old-fashioned way in homemade tomato sauce, home-made meatballs, vegetarian Festival sandwich, famous broccoli rabe, string

beans and potatoes (traditional style), daily salads, made-to-order pizza, nightly pasta specials (including pas-ta faglioli, torrellini with blush sauce, rigatoni with sausage), chicken fingers, mozzarella sticks, assorted Italian pas-tries, bar area serving a wide variety of beer, wine, and specialty items.• Caffé La Piazza: Offering delicious specials at “The Cage”!…check back daily…including homemade manicot-ti, gnocchi, chicken marsala, and veal parmigana. La Piazza Penne Pasta, as well as hot or sweet sausage and pep-per sandwiches, porkette sandwiches and delicious broccoli rabe. Come join us each bella notte (beautiful night) of the festival at the Wine Bar! Savor vino from a selection of fabulous rossoas, bi-ancos and rosatos from Italy. Prefer a birra alla spina (beer on tap)? Maybe you would like to choose from a selec-tion of cocktails, our very own bevanda di specialita (specialty drink) or Limon-cello? Join us and relax, let us serve you while you enjoy the night at the Wine Bar! Be sure to visit the Porch Bar and enjoy beer and Italian water ice-themed drinks. Fabulous selections of Italian

pastries, biscotti, cookies, Spinach and Pepperoni Bread, as well as cappuccino and espresso, made fresh daily on the Pastry Porch. Returning this year on the porch: sugar-free options and flavored iced coffees. Also offering breakfast on the opening Sunday in La Piazza Cage and continental breakfast both Sundays on The Pastry Porch. • Air-Conditioned Indoor Dining by La Casa Pasta: The chefs from these award-winning restaurants will be of-fering traditional spaghetti & ravioli dinners, Chicken Parmesan meals, as well as combos! Save room for a slice of homemade Italian cake for dessert! Dine from 4:30PM-9:30PM (8:30PM on closing Sunday)

Divertimento

(Entertainment)• Family Day at Il Circolo Culturale(Saturday, 6/17)• Browse and purchase captivating authentic photos of the beautiful locales of Italy by Ferrante Fotografia. Featured the closing weekend of the Festival (Friday, 6/16 – Sunday, 6/18) • Learn more about seeking dual American-Italian citizenship from experts in this field. Representatives of the ITACA organization, which provides support for these efforts, will be on-site Friday, 6/16 and Saturday, 6/17. • Also planned: Sicilian dance lessons! [more info available on-site] (NOTE: All activities in shared tent next to Il Mercato.)• Order of Sons of Italy in America-Delaware Lodge: Learn more about the charitable, service,and fraternal works of this storied Italian-American cultural organization. Visit daily at their tent adjacent to Il Mercato.

Circolo Culturale(Italian Cultural Features)• Il Mercato: Il Mercato, our very own marketplace featuring hand crafted items from Italy; an assortment of ce-ramics, beautiful biscotti jars, jewelry and Italian made floral scarves.

This year experience the vibrant and richly layered ambience of Sicily. Mori jewelry pendants offer a glimpse of the Moorish influence in Sicilian culture. Puppets “pupi” from Palermo are a unique and iconic addition to our mar-ket this year.

Also new for 2017, a beautiful collec-tion of artisanal jewelry. Atlantis Fine Jewels uses the purest gold (24k), silver (925) and finest gems with styles that are the marriage of the Ottoman/Roman Empire traditions and a fresh spirit of the 21st century. The artists’ aim and ambitions are to keep alive the ancient goldsmithing techniques passed down over centuries by their grandfathers.

• The Bellini Bar is Back!Stop by for a Festival take on the classic Italian cocktail--the Bellini! Offering a selection of Bellinis & a great selection of other fine beverages!• 15th Annual Gala Festival Concert.The Festival kicks off with the Gala Con-cert, held at 3 p.m. on Sunday, June 11, in the church. Presented by the Delaware Com-mission on Italian Heritage and Culture, the concert will feature selections highlighting the musical treasures of Italy. Renowned conductor Maestro Simeone Tartaglione re-turns this year as Conductor..• Concerti sul Sagrato (Evening Concert Series): These concerts will be performed in the church and, NEW for 2017: the youth orchestras will perform in front of the spectacular facade of the church ad-jacent to the main church doors & the church fountain plaza. Enjoy beautiful Italian music by gifted artists at 7PM nightly [2:30PM on Saturday] on our en-hanced stage area near the Bellini Bar & the Sicilian Cafe by Chef Giuseppe Furio. Enjoy great food, drink, and music— right at the heart of the Festival!• Home Winemakers Competition The 7th annual competition will be held on our opening day, Sunday, 6/11. Categories for Red, White, and Cordials. More info & entry form on Festival web-site, under the Culture heading.• A Festival favorite, chef Giuseppe Fu-rio returns this year with his Sicilian Cafe. An award-winning Wilmington chef and restaurateur, Chef Giuseppe will create his culinary masterpieces in an open kitchen setting. Stop by and experience the scents and tastes of our featured region!

Visit Our FamousMidway Rides & GamesBe sure to enjoy our renowned midway— a full city block of rides and games,along with Kiddie Land, featuring fami-ly-friendly rides perfect for younger chil-dren. We are proud to again partner with Majestic Midways to offer our guests a fun and safe experience.• Early Bird Ride Special. Monday, 6/12-Thursday, 6/15, 5:30 p.m. to 7 p.m. Ride cost reduced by 1 ticket!• Monday Night Special! On Monday, 6/12, all night (5:30-10:30PM), children enjoy unlimited rides for $30. Purchase wristband at Midway ticket booths. (NOTE: Advance Ride Tickets will also be honored, & standard ride tickets also available for purchase.)

2017 Highlights

Festival Contact InfoSt. Anthony’s Italian Festival is sponsored by:

St. Anthony of Padua Church901 N. DuPont Street, Wilmington, DE 19805

www.stanthonysfestival.comPhone: 302.421.2790

Proceeds raised support St. Anthony of Padua Grade School

facebook.com/stanthonysfestival

@stanthonyswilm

Rosa Food Products Co., Inc.2750 Grays Ferry AvenuePhiladelphia, PA 19146

rosafoods.com215-467-2214

Four Generations of Family Ownership

8 | May 30, 2013 Italian-American Herald Special Edition

VICTOR SQUILLACEMASON CONTRACTORS, INC.

Best wishes to the 2013 St. Anthony Italian Festival!

111 Valley RoadWilmington, DE 19804

• Brick • Stone • Stucco• Specializing in Concrete

CALL TODAY!

302-655-0934Or Fax 302-655-5671

PASTA CARBONARAThe origins of this dish are obscure, and, since the name is derived from “Carbonaro,” some believe that it was made as a healthy meal for the Italian “charcoal work-ers.” It is also called “coal miner pasta” in some parts of the United States. It has been suggested that it was created by, or as a tribute to the “Carbonari” a secret society prominent in the Unification of Italy (in the 20th Century) that had their secret reunions in the coal mines. It is an urban dish of Rome.For 4 servings:½ lb. chopped bacon 2 garlic cloves (chopped)Freshly ground black pepper1 lb. spaghetti (or other kind of pasta) al dente4 large eggs (scrambled)Salt and black pepperPecorino Romano cheese Fresh parsley chopped

In a large sauté pan, cook bacon until crisp. Remove most of the oil, keeping aside pieces of bacon. Add gar-lic, cook the sausages and set aside keeping them warm. Beat the eggs in a container. Cook pasta. In the large sauté pan with the oil and bacon, put the cooked pasta, the eggs and some oil or water from the pasta (if it is too dry). The heat of the pasta will cook the eggs. Serve in a large dish with the sausages around and put on top pieces of bacon, cheese, black peppers and a sprig of parsley.

RECIPESThis issue’s recipes are courtesy of Dr. Erme Sgro of Glassboro, New Jersey, and originally appeared in the program book to the 9th Annual Italian Heritage Festival of Gloucester County. Anyone wishing to sub-mit recipes for future issues, please email jtcannavo@hotmail.com.

STUFFED HOT CHERRY PEPPERS1 jar of pickled cherry peppers ¼ lb. sliced sharp provolone¼ lb. sliced ham or Genoa salami

Drain peppers, cut the top, discard seeds and keep upside down. Cut the ham and provolone slices in small strips. Roll one strip of cheese with one of ham. Insert in the peppers. This appetizer can be prepared a few days prior their use.

BRUSCHETTAThis name comes from the Latin word “bruscare” which means to toast or burn.2 garlic cloves choppedDash of balsamic vinegar6 or 8 fresh basil leaves chopped Salt and olive oil4 fresh Roma tomatoes chopped (discard the seeds)

Serve on toasted slices of Italian bread. Add a small basil leaf on top for decoration.

8 | May 30, 2013 Italian-American Herald Special Edition

VICTOR SQUILLACEMASON CONTRACTORS, INC.

Best wishes to the 2013 St. Anthony Italian Festival!

111 Valley RoadWilmington, DE 19804

• Brick • Stone • Stucco• Specializing in Concrete

CALL TODAY!

302-655-0934Or Fax 302-655-5671

PASTA CARBONARAThe origins of this dish are obscure, and, since the name is derived from “Carbonaro,” some believe that it was made as a healthy meal for the Italian “charcoal work-ers.” It is also called “coal miner pasta” in some parts of the United States. It has been suggested that it was created by, or as a tribute to the “Carbonari” a secret society prominent in the Unification of Italy (in the 20th Century) that had their secret reunions in the coal mines. It is an urban dish of Rome.For 4 servings:½ lb. chopped bacon 2 garlic cloves (chopped)Freshly ground black pepper1 lb. spaghetti (or other kind of pasta) al dente4 large eggs (scrambled)Salt and black pepperPecorino Romano cheese Fresh parsley chopped

In a large sauté pan, cook bacon until crisp. Remove most of the oil, keeping aside pieces of bacon. Add gar-lic, cook the sausages and set aside keeping them warm. Beat the eggs in a container. Cook pasta. In the large sauté pan with the oil and bacon, put the cooked pasta, the eggs and some oil or water from the pasta (if it is too dry). The heat of the pasta will cook the eggs. Serve in a large dish with the sausages around and put on top pieces of bacon, cheese, black peppers and a sprig of parsley.

RECIPESThis issue’s recipes are courtesy of Dr. Erme Sgro of Glassboro, New Jersey, and originally appeared in the program book to the 9th Annual Italian Heritage Festival of Gloucester County. Anyone wishing to sub-mit recipes for future issues, please email jtcannavo@hotmail.com.

STUFFED HOT CHERRY PEPPERS1 jar of pickled cherry peppers ¼ lb. sliced sharp provolone¼ lb. sliced ham or Genoa salami

Drain peppers, cut the top, discard seeds and keep upside down. Cut the ham and provolone slices in small strips. Roll one strip of cheese with one of ham. Insert in the peppers. This appetizer can be prepared a few days prior their use.

BRUSCHETTAThis name comes from the Latin word “bruscare” which means to toast or burn.2 garlic cloves choppedDash of balsamic vinegar6 or 8 fresh basil leaves chopped Salt and olive oil4 fresh Roma tomatoes chopped (discard the seeds)

Serve on toasted slices of Italian bread. Add a small basil leaf on top for decoration.

8 | May 30, 2013 Italian-American Herald Special Edition

VICTOR SQUILLACEMASON CONTRACTORS, INC.

Best wishes to the 2013 St. Anthony Italian Festival!

111 Valley RoadWilmington, DE 19804

• Brick • Stone • Stucco• Specializing in Concrete

CALL TODAY!

302-655-0934Or Fax 302-655-5671

PASTA CARBONARAThe origins of this dish are obscure, and, since the name is derived from “Carbonaro,” some believe that it was made as a healthy meal for the Italian “charcoal work-ers.” It is also called “coal miner pasta” in some parts of the United States. It has been suggested that it was created by, or as a tribute to the “Carbonari” a secret society prominent in the Unification of Italy (in the 20th Century) that had their secret reunions in the coal mines. It is an urban dish of Rome.For 4 servings:½ lb. chopped bacon 2 garlic cloves (chopped)Freshly ground black pepper1 lb. spaghetti (or other kind of pasta) al dente4 large eggs (scrambled)Salt and black pepperPecorino Romano cheese Fresh parsley chopped

In a large sauté pan, cook bacon until crisp. Remove most of the oil, keeping aside pieces of bacon. Add gar-lic, cook the sausages and set aside keeping them warm. Beat the eggs in a container. Cook pasta. In the large sauté pan with the oil and bacon, put the cooked pasta, the eggs and some oil or water from the pasta (if it is too dry). The heat of the pasta will cook the eggs. Serve in a large dish with the sausages around and put on top pieces of bacon, cheese, black peppers and a sprig of parsley.

RECIPESThis issue’s recipes are courtesy of Dr. Erme Sgro of Glassboro, New Jersey, and originally appeared in the program book to the 9th Annual Italian Heritage Festival of Gloucester County. Anyone wishing to sub-mit recipes for future issues, please email jtcannavo@hotmail.com.

STUFFED HOT CHERRY PEPPERS1 jar of pickled cherry peppers ¼ lb. sliced sharp provolone¼ lb. sliced ham or Genoa salami

Drain peppers, cut the top, discard seeds and keep upside down. Cut the ham and provolone slices in small strips. Roll one strip of cheese with one of ham. Insert in the peppers. This appetizer can be prepared a few days prior their use.

BRUSCHETTAThis name comes from the Latin word “bruscare” which means to toast or burn.2 garlic cloves choppedDash of balsamic vinegar6 or 8 fresh basil leaves chopped Salt and olive oil4 fresh Roma tomatoes chopped (discard the seeds)

Serve on toasted slices of Italian bread. Add a small basil leaf on top for decoration.

Celebrating 30 Years!!

8 | May 30, 2013 Italian-American Herald Special Edition

VICTOR SQUILLACEMASON CONTRACTORS, INC.

Best wishes to the 2013 St. Anthony Italian Festival!

111 Valley RoadWilmington, DE 19804

• Brick • Stone • Stucco• Specializing in Concrete

CALL TODAY!

302-655-0934Or Fax 302-655-5671

PASTA CARBONARAThe origins of this dish are obscure, and, since the name is derived from “Carbonaro,” some believe that it was made as a healthy meal for the Italian “charcoal work-ers.” It is also called “coal miner pasta” in some parts of the United States. It has been suggested that it was created by, or as a tribute to the “Carbonari” a secret society prominent in the Unification of Italy (in the 20th Century) that had their secret reunions in the coal mines. It is an urban dish of Rome.For 4 servings:½ lb. chopped bacon 2 garlic cloves (chopped)Freshly ground black pepper1 lb. spaghetti (or other kind of pasta) al dente4 large eggs (scrambled)Salt and black pepperPecorino Romano cheese Fresh parsley chopped

In a large sauté pan, cook bacon until crisp. Remove most of the oil, keeping aside pieces of bacon. Add gar-lic, cook the sausages and set aside keeping them warm. Beat the eggs in a container. Cook pasta. In the large sauté pan with the oil and bacon, put the cooked pasta, the eggs and some oil or water from the pasta (if it is too dry). The heat of the pasta will cook the eggs. Serve in a large dish with the sausages around and put on top pieces of bacon, cheese, black peppers and a sprig of parsley.

RECIPESThis issue’s recipes are courtesy of Dr. Erme Sgro of Glassboro, New Jersey, and originally appeared in the program book to the 9th Annual Italian Heritage Festival of Gloucester County. Anyone wishing to sub-mit recipes for future issues, please email jtcannavo@hotmail.com.

STUFFED HOT CHERRY PEPPERS1 jar of pickled cherry peppers ¼ lb. sliced sharp provolone¼ lb. sliced ham or Genoa salami

Drain peppers, cut the top, discard seeds and keep upside down. Cut the ham and provolone slices in small strips. Roll one strip of cheese with one of ham. Insert in the peppers. This appetizer can be prepared a few days prior their use.

BRUSCHETTAThis name comes from the Latin word “bruscare” which means to toast or burn.2 garlic cloves choppedDash of balsamic vinegar6 or 8 fresh basil leaves chopped Salt and olive oil4 fresh Roma tomatoes chopped (discard the seeds)

Serve on toasted slices of Italian bread. Add a small basil leaf on top for decoration.

8 | May 30, 2013 Italian-American Herald Special Edition

VICTOR SQUILLACEMASON CONTRACTORS, INC.

Best wishes to the 2013 St. Anthony Italian Festival!

111 Valley RoadWilmington, DE 19804

• Brick • Stone • Stucco• Specializing in Concrete

CALL TODAY!

302-655-0934Or Fax 302-655-5671

PASTA CARBONARAThe origins of this dish are obscure, and, since the name is derived from “Carbonaro,” some believe that it was made as a healthy meal for the Italian “charcoal work-ers.” It is also called “coal miner pasta” in some parts of the United States. It has been suggested that it was created by, or as a tribute to the “Carbonari” a secret society prominent in the Unification of Italy (in the 20th Century) that had their secret reunions in the coal mines. It is an urban dish of Rome.For 4 servings:½ lb. chopped bacon 2 garlic cloves (chopped)Freshly ground black pepper1 lb. spaghetti (or other kind of pasta) al dente4 large eggs (scrambled)Salt and black pepperPecorino Romano cheese Fresh parsley chopped

In a large sauté pan, cook bacon until crisp. Remove most of the oil, keeping aside pieces of bacon. Add gar-lic, cook the sausages and set aside keeping them warm. Beat the eggs in a container. Cook pasta. In the large sauté pan with the oil and bacon, put the cooked pasta, the eggs and some oil or water from the pasta (if it is too dry). The heat of the pasta will cook the eggs. Serve in a large dish with the sausages around and put on top pieces of bacon, cheese, black peppers and a sprig of parsley.

RECIPESThis issue’s recipes are courtesy of Dr. Erme Sgro of Glassboro, New Jersey, and originally appeared in the program book to the 9th Annual Italian Heritage Festival of Gloucester County. Anyone wishing to sub-mit recipes for future issues, please email jtcannavo@hotmail.com.

STUFFED HOT CHERRY PEPPERS1 jar of pickled cherry peppers ¼ lb. sliced sharp provolone¼ lb. sliced ham or Genoa salami

Drain peppers, cut the top, discard seeds and keep upside down. Cut the ham and provolone slices in small strips. Roll one strip of cheese with one of ham. Insert in the peppers. This appetizer can be prepared a few days prior their use.

BRUSCHETTAThis name comes from the Latin word “bruscare” which means to toast or burn.2 garlic cloves choppedDash of balsamic vinegar6 or 8 fresh basil leaves chopped Salt and olive oil4 fresh Roma tomatoes chopped (discard the seeds)

Serve on toasted slices of Italian bread. Add a small basil leaf on top for decoration.

ITALIAN-AMERICAN HERALDSpecial Festival Insert June 11-18, 2017

Visa/MasterCard/Discover Accepted Use your card at our admission gates, Midway ride ticket booths,

food/beverage venues, Souvenir Store, and most vendor partners.

Introducing Mobile Payments!New This Year: Mobile payments (Android Pay/Apple Pay/Samsung

Pay) are now accepted in our POS system!Payment Options: The Festival is proud to again partner with DBS, provider of Better than Expected Service to the Retail & Hospitality Industries, to provide a state-of-the-art Point of Sale (POS) system

throughout the Festival grounds, which will accept cash, Visa/MasterCard/Discover, and Festival gift cards

Festival Gift Cards! The perfect gift for Dads, Grads, the kids...everyone! Festival gift cards are now also accepted at not only our in-house food venues, but at the admission gates, for Midway ride

ticket purchases, the Festival souvenir store, and at all of our vendor partners operating on the Festival POS system.

Festival gift cards are available in $25 and $50 denominations. Purchase one on-site at the Festival or before the Festival

(also available on our website at www.stanthonysfestival.com)

PRE-FESTIVAL GIFT CARD SALE: $25 cards ON SALE for $22 / $50 cards ON SALE for $42

Entertainment ScheduleItalianFestival2017EntertainmentSchedule

asof4/25/2017Day/Dateð

Location

ò

Sunday6/11

Monday6/12

Tuesday6/13

Wednesday6/14

Thursday6/15

Friday6/16

Saturday6/17

Sunday6/18

CaféAntonian

TempoBandNewYork

CavaliersOhio

CavaliersOhio

ExceptionsPhiladelphia

TempoBandNewYork

DonFeliceNewYork

DonFeliceNewYork

GliItalianiOhio

NonaStrada

PowerPlayVirginiaBeach

FMBandPhiladelphia

FMBandPhiladelphia

SlipperyPhiladelphia

SlipperyPhiladelphia

Legacy(FormerlyDon’tCallMeFrancis)Philadelphia

MardelsWilmington

OPEN

BelliniBar DonFeliceNewYork

DonFeliceNewYork

SteveSilicatoWilmington

SteveSilicatoWilmington

Fulvio&SalPhiladelphia

Fulvio&SalPhiladelphia

OPEN

Fulvio&SalPhiladelphia

St. Anthony’s Lights Up The NightPresented in partnership with Light Action Productions, the historic church will be brilliantly lit in the style of grand European cathedrals. This year the architecturally spectacular facade of the church will be highlighted.

38th Annual ItalianFestival 5K RunPresented by Races2RunDetails:• Sunday, June 11• 8 a.m. Registration; 9 a.m. Start• Free breakfast for runners• Register at www.races2run.com or call

(302) 654-6400.

Festival Host LodgingBest Western PlusBrandywine Valley Inn1807 Concord PikeWilmington, DE 19803

For reservations contact (302) 656-9436. Ask for the Italian Festival Rate. www.brandywineinn.com

The Festival is proud to offer our guests this luxurious yet affordable hotel in the heart of the Brandywine Valley.

Elio Scaccio

TBDcheck website

WASTEMASTERS

SOLUTIONS

The Festival Continues To “Go Green” With Recycling

Look for conveniently located recy-cling containers throughout the Festival grounds. Thank you to our partners:

WasteMasters Solutions, leading provider of Environmental Solutions (www.wastemasters.com)

Don’t Miss These‘Festival Favorites’• Festa Patronale: On our closing Sun-day, June 18, we celebrate our patron saint, St. Anthony of Padua. This day of tradi-tional devotional observances includes a Mass celebrated in Italian at 12:30 p.m., fol-lowed by a procession of the saints through the streets of Little Italy neighborhood. The procession starts at 2 p.m. from in front of the church and returns there when it con-cludes. The full procession route is listed on the Festival website, www.stanthonysi-talianfestival.com/festa-patronale• St. Anthony’s Religious Goods Store: The store features a wide selection of de-votional items and is open year-round off the vestibule of the church. For the Italian Festival, the store has an expanded pres-ence near the church entrance. Be sure to stop by and pick up an item that may ac-company you or a friend or family member on the journey of faith. All proceeds raised by item sales are donated to the missionary work of the Oblates of St. Francis de Sales.

NOTE: Also available for sale on-site the DVD A Man For Others: The Life of Fr. Roberto Balducelli, OSFS. Meet the Director, Nina Juliano, as well!

ITALIAN-AMERICAN HERALD

Experience the charm of SicilyJoin St. Anthony’s Church in Wilmington, Delaware, as we celebrate Sicilian art, culture and traditions. Enjoy authentic Italian cuisine, music, rides, a traditional procession and more.

JUNE 11–18, 2017

StAnthonysFestival.com

June 11-18, 2017 Special Festival Insert

• 1:1 School-funded iPads in Middle School• 100% acceptance rate into high school of first choice

• Google Apps for Grades 4-8 to prepare students for high school• Foreign language pre-K to Grade 8

• 2016 Middle States Reaccreditation

Introducing our part-time Pre-K program!

for children ages 4 through 14

July 10-14 & July 17-21Cost: $250 per week, lunch and snacks included

Limited scholarship funds are availableInstruction provided by certified teachers of Italian languageLocated at William F. Cooke Jr. Elementary 2025 Graves Road, Hockessin, DE 19707

For information contact Gabriella Finizio, Camp Director, (302) 478-5730 or gfinizio@udel.edu

www.lamiapiazza.orgSponsored by Delaware Italian American Education Association, Delaware Commission on Italian Heritage and Culture and Red Clay Consolidated School District

La Mia Piazza Italian Language Summer Camp