Keeping it in the family 54 | BOROMAG.COM | DECEMBER 2014 5 lbs flour, sifted 1 lb Crisco 4 C sugar 1 oz baking powder 1 Tbsp vanilla extract 12 eggs, slightly beaten 2 ¼ cup warm milk confectioners sugar 2 Tbsp lemon juice a little warm water Preheat oven to 400 degrees, and grease baking sheets Blend warm milk and sugar in a large mixing bowl In a separate bowl, mix the Crisco and flour with your fingers until it resembles a coarse cornmeal Add eggs, vanilla, and baking powder, and mix Add the milk and sugar, and combine—but do not overwork dough Let sit, covered, for about an hour Form into ropes a ½ inch thick and 3 inches long Shape into “s” and place on baking sheet Bake for 15 to 20 minutes Combine confectioners sugar, lemon, and water to make glaze. Gently glaze cookies and let chill on parchment paper The story starts in March of 1962, when Vito and Nancy Giannola first moved to New York City from Italy with their three children—sons Joe and Tony, and daughter Josephine. Within just a week of landing, Joe found work at a barbershop in Astoria, Tony soon found a position as a mechanic, and Josephine enrolled in school. Joe stayed at the barbershop for the next four years, prior to being drafted and serving both in the states and overseas. “When I came back home, I ended up buying the business—and that’s how we started.” Soon thereafter, Tony bought the gas station across the street, and the wheels were set in motion for the birth of one of Astoria’s ambitious families. Meanwhile, in 1964 the three siblings were blessed with yet another brother, who was named after his father. Vito was the first of the family actually born in America, and his education would also lead the siblings beyond ownership into substantial property development. What began as just a single barbershop has now stretched into several properties, and even three new living complexes within the past decade. “Slowly we started buying property in the area,” recalls Joe. “And then what followed,” adds Vito, “because my brothers were in the neighborhood for so many years, people started coming to them as they were selling their homes.” The end result is an impressive real estate portfolio, which now also includes their own developments—Hoyt South, Bridge Side, and Hoyt Plaza. Landscape architects are adding the finishing touches to the driveway at Hoyt Plaza, a stunning 34 unit property ranging from studios to three bedroom penthouses, complete with a lush driveway, gym, rooftop gardens, and pool. A fireplace and water features will great residents at the entryway, and the view from the windows and rooftop offer sweeping panoramas of Astoria Park, the waterfront, the Triboro, and Manhattan. Studios in the Giannola properties begin at $1,500 with penthouses reaching $3,000 and more. And while the rent may seem high to some locals, this isn’t a case of outsiders trying to raise rent. The reality couldn’t be further. “We try to see what Manhattan offers,” explains Vito, “and then offer a little more than that for a lot less.” That’s a large part of why they built Basil Brick Oven a few years ago, to provide a new dining option for their residents. Now their own children are actively involved in the business, and the tables at Basil Brick Oven are full of smiling kids and grandkids recalling family holidays, grandma’s cookies, and Sunday ragout. Yes, the cookie recipe is still in the family, and believe it or not, nearly 100 friends and family will gather for a Christmas potluck this December at Vito’s house. And that, after all, is the American Dream. Giannola Realty Group 28-21 Astoria Boulevard, Astoria, NY 11102 718-274-4555 S Cookie Recipe CHARACTE RS Story by BRADLEY HAWKS Hoyt Plaza Joe Giannola
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