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NY DAILY NEWS
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With Professor Formisano
CULINARY INSTITUTE
“God gives every one of us a gift,” observes Carlo Formisano. “Let’s just say that giving people the best chicken around is our special gift.” During his 24 years as manager of the La Pera Brothers live poultry market in Bensonhurst, Formisano has attracted new waves of immigrants and kept the loyalists coming back for more. Many of the groups he serves are just as passionate about quality and freshness as he is.
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Brooklyn shoppers are flocking - pardon the pun - to live poultry markets to purchase turkeys and other freshly-slaughtered fowl for Thanksgiving dinner tables.
In the run-up to Thursday’s holiday, 80-some live poultry markets citywide are enjoying a moment in the limelight, drawing the attention of foodies and traditionalists who buy killed-to-order birds only for Thanksgiving.
“It’s fair to call it our Super Bowl,” said Carlo Formisano, manager of La Pera Brothers.
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Carlo Formisano is the face of La Pera Brothers Poultry, an all natural poultry market located in Bensonhurst, Brooklyn. For the past 25 years, Carlo has been sourcing and selling fresh poultry to New Yorkers seeking a fresh alternative to supermarket poultry. Some of New York City's top restaurants and chefs, including Daniel and Megu source their poultry from Carlo.
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Every Brooklynite has a discount card for his friendly neighborhood coffee shop — buy 10 coffees, get one free. Finally, this vital customer service has come to live poultry.
“I got customers that come everyday, so I wanted to make it fair for them,” said Carlo Formisano, the manager of La Pera Brothers live poultry market in Dyker Heights.
The punchcard gimmick is limited to chickens, but customers will find plenty of other animals ripe for the picking: Quail, pigeons, lamb, goats, rabbits and turkey.
he 53-year-old La Pera Brothers is not for the sensitive carnivore, but it is for anyone looking for truly fresh meat (the slaughtered animal flesh is still warm as you carry it out to your car).
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Mr. Kim said in an e-mail. “It comes to us warm, though, and the texture of the chickens, even at its raw phase, is something remarkable.”
Carlo Formisano, the manager at La Pera Brothers Poultry, the Borough Park company that kills and cleans the chickens, explained to us that after the frigid, blood-draining bath, the chickens are also given a quick exposure to boiling water as part of the process of plucking their feathers.
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I’ve always believed in freshness,” Mr. Formisano said. “I don’t eat at restaurants that don’t serve my products.”
So what does one first notice about a delivery of “Fresh Killed Chicken,” when the birds first arrive at a restaurant? As Mr. Kim put it, “Their body temperature is still warm.”