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Popularized in Old World Europe, hearth bread uses traditional baking methods to produce a delicious, yet unique loaf of bread each time. At Cellone’s, we make both hearth baked bread and pan baked bread. Gary Cellone, partner at Cellone’s Bakery, describes the difference as this: “authentic hearth baked bread is baked on the hearth of the oven with no pan, which gives it an irregular shape, while pan bread is made in a pan.” Since...
There are so many events to look forward to in early fall…tailgating, Oktoberfest, autumn leaves, going back to school, and the good old-fashioned picnic! Hearty breads and rolls from Cellone’s are the foundation to a perfect sandwich. Our Hearth-baked Rolls layered with ham or chicken make delicious little sandwiches for kids’ lunchboxes. For the perfect autumn picnic, bring a loaf of hard crust Italian bread with you – slice it and spread it with a pesto...
Cellone’s Italian American Thanksgiving dinner always had two traditions, the American meal and the Italian. Growing up there was always a big dish of lasagna alongside Italian sausage served on Cellone’s Sub Cluster Rolls. Of course we had all of the fixings for the turkey dinner, including bread stuffing made with Cellone croutons. One year we decided to combine the Italian sausage and the stuffing and a new tradition was born. The blending of traditions...
Upgrade your lunch with these healthy recipes Carbs in moderation are healthy and necessary for the proper functioning of the body. Just don’t overdo it! Adding healthy toppings to your bread intake can give you the vitamins you need while enjoying the benefits of carbohydrates such as: increased serotonin levels, sharpened memory skills and a trimmer waistline. Try these deliciously healthy sandwiches! The Tuna Sandwich: Turn your tuna into a salade nicoise on bread! Toss solid white tuna with fresh...
Ingredients 1 Cellone's 12 inch pizza crust 1/2 cup extra virgin olive oil for brushing 1 cup minced olives 1/4 cup fresh parmigiana cheese 2 fresh tomatoes cut in slices 1 cup minced fresh basil Cracked pepper to taste Salt to taste 8 Oz fresh mozzarella cheese cut onto disc shaped medallion Preheat oven to 350. Brush the Cellone's crust with olive oil on both sides. Top the pizza with minced olives and fresh parmigiana cheese. Arrange tomatoes on...
Thanksgiving isn’t the same without stuffing! And the best recipes are those handed down through generations. This stuffing recipe was made every holiday by Kathryn Cellone (or “Grams” as she was known, 2nd generation owner/baker of Cellone’s Italian Bread Co.). This recipe is a little different and in our opinion, takes all of the best aspects of what a stuffing should be and puts it all together. The Cellone Family Oyster and Beef Stuffing Ingredients ½ stick...