Professional Holiday Gift Basket Services

Clemente Italian Deli & Bakery invites you to visit our gourmet holiday collection. When you need to send a last minute holiday basket, or Christmas gift baskets, we’re here for you. All items are available for order and can be shipped overnight from our New Jersey gift baskets workshop. There is no last minute occasion that our professional staff cannot handle.  We provide shipping, pick-up and local delivery services (Northern New Jersey). Please contact us today for more information or to place a holiday gift basket order  Tel: (201) 488-2161 Fax: (201) 488-2706…

Our Gift Baskets are custom made using the finest gourmet products.  We can create a unique Gift Basket for every taste and occasion. Clemente Gift Baskets will be an expression of your thoughtfulness and generosity within a budget of your choice.

You can rest assured knowing your special basket order will receive the ultimate in personal care and arrive in perfect condition to be enjoyed by anyone on your list.  All of our gift baskets are hand made on our own premises by our skilled team of basketeers and receive the utmost in personal attention and care.  We have been a leader in professional gift services for years and we will continue to go out of our way to satisfy our customers with our unique designs and excellent customer service.

 

Gift Basket Prices:
Starting at : $ 30.00
$ 65.00
$ 85.00
$ 125.00 and UP

 

Customers can select a price and then a type of basket:

1. Clemente Signature Basket
An assortment of Clemente Taralli and Biscotti Products

2. Pasta Fantasia
A variety of Italian packaged pasta,
Pasta sauces,
Italian olive oil

3. Sapore Italiano
An assortment of Italian Gourmet products
Italian sotto aceti
Italian Olive oil
Tomato sauces
Imported cheese and cured products
Italian Coffee
Cookies
Italian Jams

4.  Il Café
Espresso Coffee
Cookies
Stove top Espresso pot
Various sweet treats

 

Customers can create a message for the card.

Cut off for next day shipping is 12:00 pm eastern standard    Monday thru Friday   No Holidays!!!

 

Fall & Thanksgiving Gift Baskets

Our Thanksgiving gifts baskets are perfect for sharing with family. Our gourmet gift baskets, specialty meats and entrees make turkey day extra special. Spend more time with family and less time in the kitchen with Thanksgiving gifts from Clemente Italian Deli & Bakery ..

Christmas Gift Baskets

The Christmas gift baskets for 2011 we have assembled are ready for early bird shopping. This year’s holiday gift baskets range from modest to extreme and everthing in between. You’ll find holiday gift baskets for business and for personal Christmas gifts, whatever you need you’ll find them here. So relax and take some time to browse our holiday gift baskets, then place your order early or bookmark us for later, but don’t wait too long. Below are a few of the holiday baskets that are sure to be this year’s biggest sellers, for the rest of the selecetion, see our Holiday Gift Baskets page. Picture these delicious, gourmet Christmas gifts under the tree, waiting to be unwrapped for all to enjoy. Our holiday gift baskets, are just a few Christmas gift ideas guaranteed to make this season your merriest yet.

For Christmas season- gift basket:
Natale Italiano
Italian Panettone
Torrone
Cookies
Chocolate
Assortment of Italian Gourmet treats for a Christmas feast

Starting at : $ 45.00
$ 65.00
$ 85.00

$ 125.00 and UP

Clemente’s Fresh Mozzarella

Legend has it that mozzarella was first made when cheese curds accidently fell into a pail of hot water in a cheese factory near Naples…and soon thereafter the first pizza was made! Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale!

Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made. As cheese technology, refrigeration and transportation systems developed the cheese spread to other regions of Italy. However, to this day it is widely known that the best and most highly prized artisanal produced buffalo mozzarella is still found south of Naples near Battipaglia and Caserta where small factories continue centuries-old traditions making buffalo mozzarella fresh daily for their local customers, who line up at the factories to buy this delicacy.


If you cannot make it to Naples stop by Clementes Italian Deli & Bakery 

They are known for their made fresh daily AMAZING fresh Mozzarella.

Taralli

Please visit Clemente Biscottificio online to view our amazing baked goods!!!!  All products are baked on-site at our South Hackensack, NJ location.

We also have our famous Clemente Italian Bakery & Deli located at the same location.  Please check out our website and stop in for a great meal, you will be glad that you did….

Taralli are an Italian snack food, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick or a pretzel, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. Sweet and plain taralli are often dunkedin wine.

Taralli are classically formed into rings or ovals, about four to five inches in circumference. Smaller taralli, called tarallini, with a circumference of 1.5 to 3 inches, are sold commercially. Similar to bagels, they are briefly boiled before being baked, which gives them a very interesting texture. Baked taralli can be kept in an airtight container for several months.

A variation can be made by deep-frying a sweet version of the rings and serving them with a sweet dessert wine. Fried taralli do not keep well and should be eaten quickly.

Ingredients for one commercially sold tarallini brand: wheat flour, yeast, water, olive oil, fennel seed, black pepper, salt, anise flavor.

Music for a Cause Rebuilding after the FLAMES

Saturday, November 5 at 7:00pm – November 6 at 2:00am
River Rock Grille 1600 RT. 70 West, Brick Township, NJ
(Formally Petersons/Marina Grille)

Please come out for a benefit for Chris and his wife Dani Houck, who lost everything in a 6 alarm fire over the summer in Seaside Heights, NJ. Here is a link to the Facebook event page: http://www.facebook.com/event.php?eid=156954464395758 Please go to this event link and invite some of your friends who you think might like to attend; River Rock Grille has a capacity of 1200 and we are trying to have as many people attend as possible….

A fire relief fundraiser for Chris and Dani Houck; who lost everything in a fire at their house in Seaside http://manchester-nj.patch.com/articles/seaside-heights-restaurant-totaled-after-6-alarm-blaze-fire-chief-says-2

Tickets will be a $15.00 donation at the door. 100% of the proceeds are going to help try to rebuild Chris and Dani’s lives after the tragic fire…River Rock Grille is gracious enough to provide food and drink specials throughout the evening…(Specials will be announced soon) The benefit will be starting at 7:00pm and will go to 2:00am. For your musical enjoyment we will be having three bands plus a surprise guest playing a tween-er set in-between bands. We will also be having a silent auction as well as a 50/50 raffle.

We are currently accepting donations for the silent auction.

We will also be accepting non perishable household items to try to help this family rebuild from scratch as they lost everything they owned in the fire. Gift cards are a great way to make a donation as well….

Anyone who cannot attend and would like to make a donation can mail donations to River Rock Grille c/o Chris & Dani Fire Relief Fund (make checks payable to Chris & Dani Houck) 1600 Rt. 70 West, Brick, NJ 08723 ~Thank You

Here is the link for River Rock Grille (http://www.riverrockbricknj.com/ordereze/1000/Page.aspx)

 

BAND SCHEDULE

7:00pm – 8:30pm Band TBA (Bar Stage)

8:30pm – 10:00pm Tasting Grace (http://www.tastinggrace.com/) (Restaurant Stage)(CONFIRMED)

10:00pm – 1:45am – Band TBA (Bar Stage)

 

SPONSORS & COMPANIES WHO DONATED TO THE SILENT AUCTION

River Rock Grille (http://www.riverrockbricknj.com/ordereze/1000/Page.aspx)

New Jersey Computer Doctors (http://www.njcomputerdoctors.com/)

Al Mollo Esq. (http://www.mollolawfirm.com/)

PC&S (http://www.panelcomponentsandsystems.com/)

La Vendemmia Italian wines (http://www.italianwineimports.com/)

Narduzzi Imports (http://www.narduzziimports.com/Home.html)

Clemente Italian Bakery & Deli (http://www.computerdoctorswebsitedesign.com/Clemente-Italian-Deli/index.html)

Clemente Biscottificio (http://clementeitalianbakeryusa.com/index.html)

Professional Touch Delivery/Pick-up Dry Cleaners (http://www.computerdoctorswebsitedesign.com/Pro-Touch-Dry-Cleaners/index.html)

Clean All Cleaners, Apparel & Uniforms (http://cleanallcleanersuniforms.com/wordpress/)

R.V. Marine Surveying (http://rvmarinesurveying.com/)

SJK Steel & Construction Services (http://www.sjksteelnj.com/)

 

HERE IS THE ARTICLE PERTAINING TO THE SIX ALARM BLAZE

Seaside Heights Restaurant ‘Totaled’ After 6-Alarm Blaze, Fire Chief Says
It took nearly 150 firefighters almost five hours Sunday to knock down a blaze that destroyed the La Casa Del Sol restaurant and sent eight firemen to the hospital, Seaside Heights Fire Chief Sam Samarelli said.

Fire companies were hampered by an 18-inch void between the flat roof of the two-story building and the ceilings in the two apartments on top of the restaurant that made it difficult to reach the flames, Samarelli said.

“It was inevitable,” he said. “That’s why we lost the entire roof.”

The fire had probably been burning for some time before restaurant employees and diners first smelled smoke around 5:15 p.m., Samarelli said.

The Mexican restaurant is located on the corner of the Boulevard and Hancock Avenue.

High temperatures, coupled with roughly 90 percent humidity, felled some of the firefighters. Five Seaside Heights volunteers and three from neighboring fire companies were treated at Community Medical Center in Toms River, some for heat exhaustion, others for smoke inhalation, the chief said.

“The problem we ran into was the humidity,” he said.

The cause of the fire is under investigation by the Ocean County Fire Marshal’s Office and the Ocean County Prosecutor’s Office, which is routine, said Seaside Heights Detective Steve Korman.

Samarelli said when he arrived on the scene, smoke and flames were visible in the southwest corner of the second story.

The occupants were not home at the time of the fire, but a dog in one of the apartments died in the blaze, he said.

Fire companies from Lavallette, Seaside Park, Toms River and Island Heights also responded. Firefighters finally left the scene at 10:30 p.m., more than five hours after they responded, Samarelli said.

Hackensack. La storia di Dino Clemente. Un carpentiere divenuto panettiere. Pane, amore e cuccesso…

Hackensack. La storia di Dino
Clemente. Un carpentiere divenuto
panettiere. Pane, amore e
cuccesso...
DI ANTONINO CIAPPINA
07-12-2008
Può un carpentiere opinare di poter divenire panettiere? Pare di sì. Perlomeno, è accaduto a un giovane altamurano che, per prepararsi a realizzare il suo "American Dream", aveva seguito le orme del padre e, superato con lui l'apprendistato, superata la ventesima primavera, per le Americhe aveva fatto vela e come carpentiere aveva sperato di poter "sfondare"; piazzarsi nel mercato del lavoro all'ombra del colosso di Lady Liberty, ma per circostanze di tempo e di ambiente; fatti diversi tentativi, s'era reso conto che nulla c'era da carpire come carpentiere.
E' accaduto a Donato Clemente, per gli amici Dino, che nato ad Altamura (Bari) il 29 novembre 1952, il mese scorso è stato festeggiato per il suo compleanno dai suoi dipendenti, nessuno dei quali è carpentiere, con lui facendo parte di una panetteria dai cui forni sfornano pane che inizialmente andava nei tre stati limitrofi: New York, New Jersey e Connecticut, ma che adesso va pure in Florida e Connecticut e l'avanzata accenna a continuare ancora.
La sua storia ci è stata raccontata dalla segretaria della sua azienda; la Central Bakery di Union City (N.J.). Falliti i suoi passi sulle orme del padre, Vincenzo Clemente, venendogli offerta la possibilità di fare il panettiere, Dino provava a caminare sulle orme della madre: Antonia Maddalena Pestrichella, ed a lei ispirandosi ed assaporando nei memori ricordi i panini che la mamma gli preparava in modo speciale per la Pasqua, il Natale, la festa del raccolto, quella della vendemmia e così via, i panini di mamma preparava e trovava chi li apprezzava.
Assunto come "bus-boy", aiutante, presso la Central Bakery, diveniva "foreman"; il capo-operaio, producendo e facendo produrre pane e focacce.  Nel 1990 diveniva il proprietario della panetteria. Sempre riandando ai ricordi di mamma, Dino, che era stato il primogenito; per primo godendo delle sue cure ed affetto, gli sovveniva che mamma faceva dei taralli, prediletti in Puglia, e provava e s'addestrava a riprodurli, riuscendo appien importando dall'Italia macchinari che ne facilitavano la produzione. Passando dalla produzione artigianale alla produzione industrialie, oggi esporta taralli pugliesi in tutti gli Stati Uniti ed anche in Canada.
Sempre basandoci su quanto fattoci sapere da Cinzia, la solerte, sagace e capace segretaria, siamo in grado di far sapere a lettori e lettrici che, divenuti angusti i locali di Union City per il volume e la molteplicità degli articoli di produzione, Dino Clemente era costretto a trasferire la sua industria nella capitale della Contea di Bergen in New Jersey; in South Hakensack; sia lo stabilimento di produzione che il negozio di vendita; il tutto tanto grande da poter classificarlo come supermercato alimentare, molti altri prodotti essendo stati aggiunti, importati dall'Italia; sempre cercando di appagare gusti e necessità degli italiani ed anche di far proseliti con gli americani, dal palato molto sensibile e, come si suol dire, lieti di "farsi prendere per la gola" da supercuochi tipo Dino Clemente.

Si, oltre al complesso industriale di South Hackensack, Dino Clemente ha aperto due ristoranti: "Tutto a Modo Mio" in Ridgefield e la "Trattoria Saporito" in Hoboken; tutti e due in New Jersey. Dopo i taralli, sono stati introdotti i tarallini,
i "Taralli Barletta", biscotti, grissini, e così via. Per tutti i gusti ed anche per tutte le tasche.
Dino Clemente, aspira principalmente all'amicizia dei suoi clienti; l'esigenza della qualità viene per lui prima di quella per la quantità; ma tutto procede a meraviglia, perchè ama il suo lavoro; è appassionato; non produce per far quattrini, ma prima anela ad amici; sempre più numerosi amici, che soddisfatti, continuano a spargere la parola e far aumentare le esigenze di produzione.
Nata come impresa di famiglia, in un primo tempo facendosi aiutare da uno dei fratelli: Oronzio, adesso Dino si fa aiutare anche dalla moglie, Anna, e dai figli" Vincenzo, Maddalena, VitaMaria, Giulia e Dino jr.; tutti orgogliosi di lui; fieri
di lavorare con lui e di godere il prestigio di cui gode come indutriale e come patriota.
Si, anche come patriota, perchè in Altamura hanno risaputo quanto lui fa ormai da trentacinque anni e nell'ottobre scorso, prioma del suo compleanno in novembre, in patria lo hanno chiamato per conferirgli dei premi:
Quali sono stati? Il presidente del Consiglio Provinciale, prov. Piero Pepe, a nome della Regione Puglia, gli ha offerto un attestato che dice: "A Dino Clemente per aver contribuito al successo negli Stati Uniti d'America del nome
della città di Altamura e della Puglia". Bari, 31 ottobre 2008 Un secondo attestato reca: "Associazione Internazionale "Pugliesi nel Mondo" - Presidenza del Consiglio dei Ministri: Premio Internazionale conferito a te, Donato Clemente, con l'ammirazione e la riconoscenza della Piccola Patria che non ti ha dimenticato e che porterai sempre nel tuo cuore".
Il Presidente Giuseppe Cuscito Bari, 31 ottobre 2008 un terzo attestato, proveniente dal "Sud Sound System", era diretto ai "Fratelli Pugliesi nel mondo che hanno fatto ammirare la Regione all'estero". E' stato riportato dalla Gazzetta del Mezzogiorno 31 ottobre 2008.
Inoltre, con delibera n.93, il Consiglio Direttivo dell'Associazione Internazionale Pugliesi nel Mondo, all'unanimità, nominava Donato Clemente suo "Coordinatore per il New Jersey" . Firmato: Il Presidente Rag. Giuseppe Cuscito - Gioia del Colle (Bari) 30 ottobre 2008. Incidentalmente a chiudere queste righe elogiative, meritate, per chi non ne
fose a conoscenza, aggiungiamo che Altamura non a caso si chiama così; antichissima, venne distrutta in una delle vicende di circostanza diverse; alti e bassi nel Tavoliere delle Puglie. Ebbene, oggigiorno esistono resti della mura
ciclopiche che la delimitavano.
Resta da segnalare: che Altamura nel XVIII secolo fu sede di un ateneo; una illustre Università degli Studi, tanto da meritare l'appellativo di "Atene Appula".  Inoltre, nel 1860, con l'unità d'Italia, Altamura fu sede del primo governo
provvisorio della Regione.
Con tali precedenti; praticamente un ... alto passato, si spiega l'anelito all'alto di Donato Clemente; Dino per gli amici, che tutti considera doni dell'Altissimo e, oltre a fare il pane, spesso lo dona a chi non è in grado di comprarlo; contribuisce a dei fondi per borse di studio per studenti in difficoltà economiche; così come contributi dona ad enti che si occupano di ricerche per sconfiggere mali che affliggono l'umanità; trovare vaccini per scongiurare il male o per resistere il più a lungo possibile al suo attacco, fino a quando l'antidoto atteso tarda ad arrivare.

Welcome to Clemente Italian Bakery & Deli

Please pardon our appearance while New Jersey Computer Doctors designs our blog.  In the meantime here is some information about us:

Looking for that traditional neighborhood Italian Bakery & Deli that everyone raves about? Clemente’s is just that place.

“All Cooking and Baking
done on premises.”

120 Leuning Street
South Hackensack, NJ 07606
Tel: (201) 488-2161 Fax: (201) 488-2706

Slightly out of the way in the industrial area of South Hackensack but definitely worth the slight detour.  Newly renovated and it looks great on the inside too, inside dining room coming soon. The food is amazing and I haven’t had anything that I didn’t absolutely love.  I usually just get a sandwich and the two guys behind the counter are always friendly but to the point.  The prosciutto di parma and fresh mozzarella are the best you can get.  Sausage and pepperoni breads are always fresh and delicious.

The Italian market inside sells everything that you would need to make the delicious feast.  Imported olive oils, herbs, cookies, biscotti, etc.
Like someone said…simple and delicious, as good as it gets!