E. 48 Street Market

Revelation 1:17b-18a: "Don’t be afraid! I am the First and Last. I am the living one. I died, but lookI am alive forever and ever!" Alleluia, He is Risen!... Happy Easter. Wishing all our friends and loyal customers and their loved ones a Blessed Easter. Buona Pasqua Charlie, Anita, Andrea The Entire Augello Family The E. 48th Street Market Staff

YOU CAN STILL EAT HEALTHY WHILE OBSERVING LENT! Daily Lenten Specials 2021... Hero Sandwiches: #5 Eggplant Parm #16 Peppers, Onions & Egg #19 Italian Tuna #20 Mozzarella, Tomato & Basil #23 Grilled Portobello, Mozzarella, Roasted Peppers & Basil #25 Tuna Salad *Grilled Veggie & Mozzarella *Eggplant Burger on Muffaletta Roll, With Marinara & Cheese Salads * Tuna Delight * Mozzarella Caprese * Grilled Veggie * Mozzarella con Tuna * Greek Veggie * Mozzarella di Casa * House Garden Pizza By the Slice or whole 16 Square Cheese, Veggie Pasta / Entrée Pasta Marinara, Alfredo or Pesto Sauce Lasagna, Prima Vera, Eggplant Casserole or Baked Ziti Eggplant Parmigiano Dinner with Salad & Roll -------------------------------------

March 19th, - Celebrating The Feast of St. Joseph It is believed that the tradition of St. Joseph’s Fest Day began in Sicily during the middle ages. There was a severe drought and the people prayed to St. Joseph to help them. They promised that if he answered their prayers and came to their rescue by bringing rain, they would prepare a huge feast in his honor. Their prayers were answered and the rains came. And true to their word they prepared a feast and in many Italian h...omes the tradition continues. In many churches the altar on this feast day is adorned with special foods, candles, statues, wine and specialty breads and cakes. Also, at the dinner table no meat is allowed because back when the feast was first celebrated livestock was lean due to the drought so meat was not available. Here at the Market we have many of the traditional items to help you celebrate this feast day.: Fava Beans, Aborio for your Orancine, Ricotta for the Sfingi, Pasta con Sarde for your Pasta,. We will also have Zeppole* which we suggest you special order so as not to be disappointed and for an extra special dessert you can preorder a Rum Cake. Zeppole* are available now but we suggest that you pre-order so that you won’t be disappointed, if you want more than a few. And let us suggest some special wines to go along with your Sat. Joseph Feast. Buona Festa!

Pastierra di Grano It is believed that this dessert dates back to pagan times when ancient Neapolitans would offer all the fruits of their land to the Mermaid Partenope in spring eggs for fertility, wheat from the land, ricotta from the shepherds, the aroma of orange flowers, vanilla to symbolize faraway countries and sugar in honor of the sweet mermaid. It is said the mermaid would take all these ingredients, immerse herself in the sea of the Bay of Naples and give back to...Continue reading

Easter in Italy With the virus still playing havoc in Italy it is difficult to know just what to expect this Easter holiday but to be sure Italians will find a way to celebrate this sacred holiday. But if you ever happen to be in Italy for Easter, you won’t see the famous bunny or enjoy an Easter egg hunt. However, Easter in Italy is a huge holiday, second only to Christmas in its importance for Italians. While the days leading up to Easter include solemn processions and mass...Continue reading

MARCH 1st!. Time to start sowing is now. There is a time for everything, and a season for every activity under the sun. Ecclesiastes 3:1... The Italian Vegetables seeds have started to arrive, the tomato and peepers have been delayed due to the extensive testing required by the FDA related to a virus found in Europe. This year we added a few new items that will add variety to your garden This is what we have and some in limited quantities: Artichoke Bean Bolotto Bean Trinfo Purple Radiccio Rossa Cucumber Beit Eggplant Violetta long Escarole Cornetto Fennel of Parma Broccoli Rabe Arugula wild Arugula Basil Italiano Classico Italian Parsley, Gigante di Napoli Sage Onion Cippoli Zucchetta, Sicilian long squash Zucchini

To Dear Friends and Valued Customers, May the miracle of Passover live on in your hearts forever. Wishing you all a Happy Passover.... Charlie, Anita, Andrea The Entire Augello Family E 48th Street Market Staff

DON’T FORGET TO PREORDER It is believed that the tradition of St. Joseph’s Fest Day began in Sicily during the middle ages. There was a severe drought and the people prayed to St. Joseph to help them. They promised that if he answered their prayers and came to their rescue by bringing rain, they would prepare a huge feast in his honor. Their prayers were answered and the rains came. And true to their word they prepared a feast and in many Italian homes the tradition contin...ues. In many churches the altar on this feast day is adorned with special foods, candles, statues, wine and specialty breads and cakes. Also, at the dinner table no meat is allowed because back when the feast was first celebrated livestock was lean due to the drought so meat was not available. Here at the Market we have many of the traditional items to help you celebrate this feast day.: Fava Beans, Aborio for your Orancine, Ricotta for the Sfingi, Pasta con Sarde for your Pasta,. We will also have Zeppole* which we suggest you special order so as not to be disappointed and for an extra special dessert you can preorder a Rum Cake. Zeppole* are available now but we suggest that you pre-order so that you won’t be disappointed, if you want more than a few. And let us suggest some special wines to go along with your Sat. Joseph Feast. Buona Festa!

LA BEFANA AND THE FEAST OF THE EPIPHANY (IN OUR HOUSE BETTER KNOWN AS THE FEAST DAY OF THE 3 KINGS) 6 January is known as the Epiphany across the world, but for Italian children its main significance is the celebration known as La Befana. Traditionally, this is the day that an elderly, witchlike woman visits houses, leaving presents for well-behaved children a second Christmas of sorts. It’s one of the most beloved Italian traditions, but who exactly is La Befana! ...La Befana is commonly represented as a very old woman appropriate, considering that she’s even older than Babbo Natale (Santa Claus). La Befana has been flying around on her broomstick since at least the 13th century,. The name befana comes from epifania (epiphany). The character’s pagan origins were originally problematic for the Catholic Church, but over the years La Befana was gradually accepted. One version of the legend even makes her part of the story of Christ’s birth. The three wise men knocked on the door of an old woman and asked her if she’d like to accompany them on the journey to visit the new-born Christ. The woman refused, saying she had too much work to do, but later regretted her choice. Ever since, she has been visiting children, filling their socks with gifts and treats, as she continues her search for Christ. The socks that the Befana fills up are with treats for good children or, for bad kids, with coal. In the past, for adults, La Befana was a chance to enjoy a day off work, usually at home with the family. It marked the end of an extended holiday season one last moment of rest and relaxation before the year begins. For children, it’s a mini-Christmas. They leave their stockings out on the evening of 5 January, hoping to receive some small presents and sweets. In theory, badly-behaved children should get coal in their stockings, but they’re more likely to get carbone dolce (sweet coal), a dessert made with sugar, egg yolk and black food coloring. La Befana has also been celebrated across Italy with street markets, parties and games for children. The best-known example is the festival in Piazza Navona in Rome, which typically features a merry-go-round, puppet shows and food stalls. However, just as traditional food varies from region to region, so does La Befana. Hopefully just as Santa Clause found a way to travel around the world, La Befana has found a way to fly around on her broomstick and fill those Italian stockings for the children. Sadly many of the other traditions are not observed and most especially this year. Growing up my Little Nonna would put an orange and some pieces of hard candy in our stockings. We celebrated the visit of the 3 Kings rather than LaBefana and left our decorations up until the 6th. In our house, now that all the children are grown, we really don’t have a traditional celebration but we do leave our Nativity up until the 6th. T

Today January 5th is Epiphany Eve In Italian folklore, Befana (pronounced [befana]) is an old woman who delivers gifts to children throughout Italy on Epiphany Eve (the night of January 5) in a similar way to St. Nicholas or Santa Claus. A popular belief is that her name derives from the Feast of Epiphany (Italian: Festa dell'Epifania). The E. 48th Street Market is CLOSED today. We will reopen with regular hours on Monday January 11th at 10:00am, ready to Welcome You Home!... In Italy traditionally the Feast Day on the 6th is celebrated with something sweet. Here is a recipe you might enjoy making to get ready. Sip a little amaretto as you bake and enjoy the moment! Almond Amaretto Pound Cake 1 cup whole milk 1 tablespoon white vinegar 3 cups all-purpose flour* 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2 3/4 cup extra fine granulated sugar. (you can make by pulsing in processor) 4 large eggs 1 tablespoon vanilla extract 2 teaspoons almond extract 1/4 cup amaretto Amaretto Sauce 1/2 cup (1 stick) unsalted butter 1/2 cup packed light brown sugar 1/2 cup extra fine granulated sugar (you can make by pulsing in processor) 1/3 cup half & half 3 tablespoons amaretto *SPOON AND SWEEP METHOD: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 325F. Grease a 10-inch Bundt pan with baking spray or butter and flour it. Set aside. 1. In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside. 2. In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto. 3. Pour batter into prepared Bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in Bundt pan) before inverting onto cake plate. 4. AMARETTO SAUCE: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes. 5. Serve pound cake warm drizzled with amaretto sauce.

UNFORTUNATELY NOT GOING TO HAPPEN THIS YEAR! (This story r reminds me a little of the chestnut vendors in NYC. Every fall you could smell the fire from their wagons. The aroma was so intoxicating that you just had to buy a bag. Always burnt my fingers getting the first few out of the bag. NOT going to happen in NYC this year either, so for this year just a memory.) Arcidosso’s Festa della Castagna Arcidosso, Tuscany - In late fall, chestnuts pop in the night in the mediev...al backstreets of Arcidosso, Tuscan mountain village on Mount Amiata. Teams of men twirl the handle on huge perforated metal bins full of chestnuts rolling over the coals under the bellies of the bins. When the husks slip loose on the roasted chestnuts, the men shovel them into white paper bags, passing them out to those in line, awaiting the pungent goodness. Locals and visitors line up for the roasted chestnuts at this southern Tuscany Festa della Castagna (Festival of the Chestnuts). Munching hot chestnuts festival-goers wander the booths filling Arcidosso’s main piazza and winding down into the labyrinthine medieval backstreets. Artisans from all over central Italy sell their wares at the Festa but the chestnut reigns in a rich program of festival events. Book presentations on the cultivation and harvesting of chestnuts and an array of lectures on the noble chestnut draw some and the stands offering food specialties of central Italy draw everyone. At many a culinary stand, the chestnut stars: chestnut creams, cakes, pastas, flours, liqueurs at one stand, artisanal chestnut beers at another. And in the Arcidosso bakeries, chestnut pies, cakes and pastries fill display cases; across the street, crates of chestnuts are for sale in front of the local fruit shop for those opting to roast chestnuts at home on the wood stove. At one booth, groups of local women offer their tempting homemade sweets, chestnuts the theme in each one. Medieval crossbowers, bands, street musicians, choral concerts animate the chestnut celebration. And as day gives up to night, groups of families and friends fill the vaulted medieval cellars to feast on wild boar, soups with chickpeas, porcini mushrooms and chestnuts, pork roast with chestnut/apple sauce and chestnut/pear flans. Local volunteers cook up the goodness, with chestnuts starring in many a dish but not only.

Just a reminder that the E. 48th Street Market is CLOSED today. We will reopen with regular hours on Monday, January 11th. Stay warm and stay safe. TRY SOMETHING A LITTLE DIFFERENT FOR DINNER TONIGHT....Continue reading

A Recipe for Good Luck in the New Year! Easy Italian Lentils and Sausage Stew TO ENSURE GOOD LUCK IN 2021 EAT YOUR LENTILS!... Ingredients 2 tablespoons olive oil 4-5 Italian sausages 1 large carrot chopped 1 celery stalk chopped 1/2 onion chopped (or 1 shallot chopped) 1 clove of garlic chopped 1 1/4 cups lentils 250 grams 1/4 cup white wine (60 grams) 3/4 cup tomato puree (170 grams) 2 cups of vegetable broth (500 grams) 1 teaspoon oregano 1 teaspoon basil dash or 2 of hot pepper flakes if desired Instructions 1. In a medium bowl add lentils and cover with water, let sit for 30 minutes, drain and rinse with water. 2. In a good-sized pot on medium-low heat add the olive oil and the Italian sausages (prick the sausages with a fork), cook and brown on both sides, then stir in the chopped carrot, celery, onion and garlic, cook until onions are transparent (about 2 minutes) then add the lentils, stir to combine and cook for 1 minute, raise the heat to medium high and add the white wine continue to cook until wine has evaporated (about 2 minutes). 3. Add the tomato puree, vegetable broth, and spices, stir to combine, cover and bring to a boil on medium high heat, then lower to medium low, leave half covered, stirring occasionally and cook for approximately 45 minutes, or until lentils are tender and liquid has thickened. If you prefer a thinner stew, then you can add more broth or water. Enjoy! Notes If you find the stew is too thick and the lentils are not cooked enough, then just add more broth. Be sure to stir quite often while cooking or the lentils might stick to the bottom. BUONA FORTUNA

NEW YEAR'S HOURS Wedesday, Dec. 30th - 10:00am - 7:00pm New Year's Eve 10:00am - 3:00pm Then we will be CLOSED until Monday, January 11th when we OPEN at 10:00am and resume regular business hours. ... To All our Friends and Loyal Customers, We can't thank you enough for all the support you gave us during this trying year. We thank you for your patience, too as we tried our best to cope with long lines. We are not sad to say "arrivederci" to 2020! As we journey into 2021, we wish you and those you hold dear, all those things that touch your heart, renew your spirit and bring blessings to your world. May Hope and Peace find a place in the New Year and May God Bless America! Buon Capodanno a Tutti, Charlie, Anita, Andrea, Claudia The Entire Augello Family The E. 48th Street Market Staff Pray for Our Military and First Responders A Recipe for Good Luck in the New Year! Easy Italian Lentils and Sausage Stew TO ENSURE GOOD LUCK IN 2021 EAT YOUR LENTILS! 2 tablespoons olive oil 4-5 Italian sausages 1 large carrot chopped 1 celery stalk chopped 1/2 onion chopped (or 1 shallot chopped) 1 clove of garlic chopped 1 1/4 cups lentils 250 grams 1/4 cup white wine (60 grams) 3/4 cup tomato puree (170 grams) 2 cups of vegetable broth (500 grams) 1 teaspoon oregano 1 teaspoon basil dash or 2 of hot pepper flakes if desired Instructions 1. In a medium bowl add lentils and cover with water, let sit for 30 minutes, drain and rinse with water. 2. In a good-sized pot on medium-low heat add the olive oil and the Italian sausages (prick the sausages with a fork), cook and brown on both sides, then stir in the chopped carrot, celery, onion and garlic, cook until onions are transparent (about 2 minutes) then add the lentils, stir to combine and cook for 1 minute, raise the heat to medium high and add the white wine continue to cook until wine has evaporated (about 2 minutes). 3. Add the tomato puree, vegetable broth, and spices, stir to combine, cover and bring to a boil on medium high heat, then lower to medium low, leave half covered, stirring occasionally and cook for approximately 45 minutes, or until lentils are tender and liquid has thickened. If you prefer a thinner stew, then you can add more broth or water. Enjoy! Notes If you find the stew is too thick and the lentils are not cooked enough, then just add more broth. Be sure to stir quite often while cooking or the lentils might stick to the bottom. BUONA FORTUNA

A FEW INTERESTING FACTS ABOUT CHRISTMAS IN ROME (Sent to me by a friend.) On December 8th, the Pope comes out to watch men from the Roman Fire Department climb a ladder to put fresh garland on the statue of the Virgin Mary at the top of the Piazza di Spagna's obelisk. Once this has been accomplished, the Christmas season is officially underway in Rome. (Not sure if this will take place this year with all the Covid concerns.) To be continued.....

When the leaves are turning beautiful colors of red and gold and the temperature is starting to cool down nothing is more comforting than a loaf of bread baking in your oven. And your kitchen will smell heavenly! CARROT ASIAGO BREAD 1 STICK UNSALTED BUTTER -melted plus extra for pan... 2 CUPS FLOUR plus extra for pan 2 TBS SUGAR 1 TSP KOSHER SALT 1 TSPS BAKING POWDER TSP BAKING SODA 3 OZ ASIAGO shredded (1 cups) 3 LARGE EGGS - room temp 1/3 CUP SOUR CREAM drained if wet 3 CUPS SHREDDED CARROTS TSP CAYENNE PEPPER CUP SLICED ALMONDS Preheat oven to 375. Butter and flour a 9X5-inch loaf pan and shake out excess. In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda and cayenne. Whisk well making sure all is well combined. Add 1 cup of cheese and toss to distribute evenly. In another bowl whisk together, eggs, sour cream, butter and carrots until well combined and smooth. Make a small hole in the flour mixture and slowly pour the carrot mixture into it. Stir together just until all is well combined and no dry flour is visible. Be very careful not to over mix. Carefully pour into prepared pan. In another bowl toss together the sliced almonds and the remaining cup of cheese. Sprinkle evenly over the top of the dough. Press down slightly so that it all sticks to the dough. Bake for 60-70 minutes until a tester inserted in the center of the loaf comes out clean. After removing from the oven let cool in the pan for about 10 minutes and then remove from pan and cool on a wire rack until completely cooled. Bread will remain fresh for 2-3 days wrapped in aluminum foil lined with parchment paper.

ON A DRIZZLY COLD DAY, TREAT YOURSELF! If we were fortunate to be in Italy, Torino to be more specific, on a damp drizzly day like today we would certainly head over to a small café, Caffe al Bicerin, and enjoy a small glass of Bicerin a delicious hot drink made with espresso, chocolate and milk. Actually the word Bicerin is a Piedmontese word meaning small glass and that is what this delicious beverage is served in. However, fortunate we are not so we have to satisfy ou...rselves by making our own. Here is a delicious recipe straight out of Italy. Bicerin 1 cup heavy whipping cream, chilled 2 tablespoons of confectioners sugar 1 cup whole milk 3 oz bittersweet dark chocolate 2 shots of hot espresso Using a hand mixer, beat the heavy whipping cream with powdered sugar until it forms stiff peaks, about 1 minute. In a medium-sized saucepan, warm milk just until it begins to simmer and little bubbles form around the edge. Add chocolate and whisk together. Continue to whisk over low heat until the mixture begins to thicken a bit, about 1 minute. In a clear heat-proof glass, create three layers. Pour the hot chocolate on the bottom, followed by a shot of hot espresso. Finally, top with whipped cream and serve warm. *Nota bene: The key to making a perfect Bicerin is to form three distinct layers! In order to avoid "breaking" the first layer of the hot chocolate, pour the espresso over the back of a spoon so that it gently cascades into the glass. Then, carefully top with the whipped cream. Do not stir! Buon appetito!

Oh the weather outside is frightful and a fire is so delightful and since we’ve no place to go..MAKE SOUP! TUSCAN BREAD AND VEGETABLE SOUP 1 POUND FRESH CANNELLINI BEANS ... 10 OZ POTATOES - peeled 10 OZ GREEN CABBAGE 10 OZ BLACK CABBAGE 4 MEDIUM TOMATOES 7 OZ SWISS CHARD 4 CLOVES FRESH GARLIC 3 MEDIUM CELERY STALKS 3 MEDIUM CARROTS peeled 2 MEDIUM ZUCCHINI 1 LARGE ONION chopped SALT, PEPPER, RED CHILI FLAKES to taste 2 TBS EXTRA VIRGIN OLIVE OIL STALE ARTISAN BREAD toasted If using dry beans, presoak them one day before in water with 2 teaspoons of sea salt. Slow cook the beans in water for 40 minutes or until tender. Drain the beans and place in a separate bowl. If using canned beans, just drain them. Chop all the vegetables and place all except the onion in a saucepan. Add just enough water to cover the vegetables and cook for about 45 minutes. (I sometimes use chicken or beef broth instead of water.) Remove the saucepan from the heat and add the cooked beans. Taste for seasoning and add salt as needed. Next add olive oil to a large casserole dish or soup pot and saute’ the onion. Add the red pepper or chili flakes and cook over medium heat until the onion is just soft and slightly transparent. Meanwhile cut the toasted bread into cubes and place in the pot and carefully pour the vegetables over the bread and cook for 10 minute. Remove from the heat. Serve hot in warmed soup dishes and garnish with a drizzle of olive oil and a sprinkling of freshly grated Romano cheese. Buon Appetito!

Stop by for Pizza tonight! Take home a delicious pizza to start the weekend off right.

Sicilian Orange Bundt Cake Ingredients 3 large eggs... 2 cups all-purpose flour (about 8 1/2 ounces), plus more for pan 2 tablespoons grated orange zest plus 1 1/4 cups fresh orange juice (from 3 oranges), divided 1 1/2 tablespoons baking powder 1 1/2 cups granulated sugar 1/2 cup vegetable oil, plus more for greasing pan Serves 12 This light cake is something Sicilian grandmothers often serve in the afternoon or even for breakfast. For a tender cake with a light texture, be careful not to over mix the flour into the batter. Preheat oven to 350F. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside. Beat sugar, vegetable oil, and eggs with an electric mixer on high speed until almost white, about 1 minute and 30 seconds. Add orange juice; beat on low speed until combined, about 20 seconds. With mixer running on low speed, gradually add flour mixture. Beat until just combined, about 1 minute (do not over mix). Transfer batter to a greased (with vegetable oil) and floured 9-inch tube or Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes. Invert cake onto a wire rack; let cool completely, about 1 hour. Cake can be made up to 3 days in advance and stored in an airtight container at room temperature.

THANK YOU, THANK YOU, THANK YOU! We are so appreciative of all the wonderful comments regarding our 34th Anniversary. We just can't thank you enough. We have the best customers and we appreciate you all every day and thank you for your loyalty and support. You are the reason we are able and happy to open our door each day. We couldn't have done it without you. We hope you are all staying safe, social distancing and wearing your mask when appropriate. Charlie, Anita, Andrea, Claudia The Entire Augello Family. Grazie!

HAPPY ANNIVERSARY TO US! On a beautiful September day, September 30, 1986 to be exact, with little fanfare but lots of anticipation and excitement, our family unlocked the door to The E. 48th Street Market for the very first time. Little did we know what the future would bring.... That was 34 years ago and we haven’t regretted a minute of it. We had our challenges, as most new business do, but we were helped and guided and encouraged by so many people. How could we not plugged on. Today, 34 years later, we look back over the years and recall the many friends we have made. We have shared wonderful times with many people and we’ve shared some sad stories too. Customers who come in today are many of the same people who came in as young children, toddlers even, with their parents looking forward to getting a cookie. Now they bring their children in and the cookies are there for them. We have become a big part of the community, which was one of our goals. We still remain the small neighborhood store with the Welcome Home sign. Thank you to our many loyal customers who have become great friends and even family. Of course, we never could have done it without you. We can’t thank you enough for all the support you have given us over the years and most especially during this pandemic. We are most grateful to each and every one of you. Charlie and Anita Chuck, Andrea, Erica and Claudia The Entire Augello Family God Bless America God Bless Our Troops

To all our Jewish Customers and Friends, We send our heartfelt wishes for Blessings, Peace and Prosperity for you and your loved ones as you celebrate Yom Kippur. May all your prayers be answered. G’mar Chatimah Tovah!

Fall is here! Stop by the market for lunch this week. Mon-Fri: 10am-7pm Saturday: 10am-6pm Sunday: Closed

To All Our Friends Celebrating Rosh Hashanah, WE WISH YOU AND YOUR FAMILY A YEAR OF SWEET BLESSINGS FILLED WITH ABUNDANT ... JOY AND PEACE. Charlie, Anita, Andrea, Claudia The Entire Augello Family The E 48th Street Market Staff God Bless America God Bless All Who Serve to Protect Us!

WELCOME HOME E. 48TH STREET MARKET IS OPEN TODAY! Thank you all for your kind words and support while we were CLOSED for a few days.... We have had a deep cleaning done in accordance with CDC guidelines. We are all healthy and happy to welcome you back today. Privacy Act does not permit us to say anything more. We appreciated your words of encouragement. Through the years we have shared many stories with you and we have always been straight-forward with you. Therefore, we felt it necessary to explain why we had to close for a few days. Thank you all for understanding. So, come on in, wear your mask, practice social distancing and let us greet you. It’s Monday and it’s going to be a great week. Charlie, Anita, Andrea, Claudia The E. 48th Street Market Staff

To Our Valued Customers, During this time of unprecedented uncertainty, all of us here at E.48th Street Market are concerned about the safety and well-being of our mutual families, employees, customers, partners, and the many friends who make up the Market’s family. Our hearts are with those who have been affected personally by the outbreak of coronavirus (COVID-19) as well as the many communities around that are facing extreme measures in the attempt to slow its spread.... We were just informed that several days ago one of our employees was diagnosed positive for coronavirus (COVID-19) (not hospitalized & doing well) so to ensure that all of our colleagues and customers are safe, we are taking the extreme precautionary step of closing the Market on Wednesday 09/09/2020 for a deep clean and sanitize to ensure a safe environment for our employees and customers when we reopen on Monday, September 14, 2020 at 10AM. We will keep you updated via FB. Charlie, Anita & Andrea

We hope you all have a wonderful Labor day weekend be sure to get your bread and sausage orders in early!

HAPPY BIRTHDAY, ANDREA. When you are at the E. 48th Street Market today, wish Andrea a Happy Birthday. And don't forget to pick up a loaf of crusty Italian bread or one of our over 20 heroes while you are there.

Hungry? Stop in for lunch today to see why we were named the Best Deli in the State of Georgia by Taste of Home! What an honor this is we can't agree more! https://www.tasteofhome.com/coll/best-deli-in-every-state/

Did you know? E. 48th Street Market is on Instagram! Follow us @e48thstreetmarket to stay up to date on all the latest products, Market updates, and more! https://www.instagram.com/e48thstreetmarket/