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CAN VISIT THE STORM PAGE FOR
MORE INFORMATION ON THIS LIST OF
NAMES.
Seth: THE TASTE OF CITY IS ID
YOU SHOULD GET YOURSELF A BITE
OR TWO.
Ashley: HERE TO JOIN US, THE
TASTE OF ITALY.
I'LL GIVE YOU AN AIR HIGH FIVE.
THE TASTE OF ITALY, IT SOUNDS
LIKE IT'S GOING TO BE A
13TH OF OCTOBER.
YES, IT WILL BE AN OUR LADY
MOUNT CARMEL SCHOOL.
WE'LL HAVE 40 VENDORS, AND
PEOPLE NEED TO COME DOWN AND
TASTE OUR OLD WORLD FOOD.
MOST OF THE FOOD WILL BE
HOMEMADE.
WE HAVE PLENTY OF PARKING,
HANDICAP ACCESS, PLENTY OF
SEATING.
WE'RE BEING ENTERTAINED BY A
SEVEN-PIECE BAND, SO PEOPLE NEED
TO COME DOWN AND ENJOY THE FOOD.
TO GO TO ITALY.
YOU CAN GO RIGHT--
Seth: GO TO SPRINGFIELD.
WE HAVE OLD WORLD RECIPES
THAT OUR FOLKS ARE USED TO
EATING, RECIPES THAT HAVE COME
FROM PARENTS, GRANDPARENTS AND
GREAT GRANDPARENTS BROUGHT INTO
THE GREATER SPRINGFIELD AREA.
Ashley: I'M GOING TO GET OUT
OF YOUR WAY.
YOU'RE HERE TO COOK FOR US.
BREAKFAST.
I CAN NEVER PRONOUNCE THE THINGS
THAT YOU BRING.
THIS ONE IS NOT TOO BAD.
PASTA CNTADINA.
Seth: THAT'S NOT TOO BAD.
YOU PUT IN TWO TABLESPOONS OF
CHOP THIS UP.
Seth: A LITTLE BIT OF GARLIC?
THAT LOOKS LIKE A LOT OF GARLIC.
IT COULD BE WORSE.
TO YOU.
Seth: THE MORE GARLIC THE
Ashley: I KNOW.
Seth: HOW AM I CUTTING CUTTIS
UP.
MAKE LITTLE CUBES OUT OF IT.
Seth: WHAT IS THIS CALLED.
THIS IS HOT CAPACOLA FROM THE
PORK LOIN, CURED WITH WINE AND
SPICES.
IT'S A GOOD COLD CUT.
Seth: IT'S LIKE A HAM?
IS THAT WHAT YOU WOULD COMPARE
IT TO?
BETWEEN A HAM AND PROSCIUTTO
AND SALAMI.
LIKE I WOULD LOVE IT.
IF YOU CAN GET A COLD CUT
GRINDER, THEY WOULD HAVE
CAPACOLA.
Seth: THIS IS OUR KIND OF
DISH.
Ashley: I'M PUTTING YOU ON
THE SPOT TO PICK ONE, BUT WHAT
IS YOUR FAVORITE DISH.
HOMEMADE RAVIOLI.
MY GRANDMOTHER HAS MADE THIS
HOMEMADE SAUCE.
BUT THERE ARE MANY PASTA DISHES,
BEEF, PORK, FISH, ANYBODY'S
TASTE.
Ashley: YOUR 92-YEAR-OLD
MOTHER WILL BE PREPARING FOOD
FOR THIS.
SHE IS READY,.
Ashley: THAT'S PRETTY
SPECIAL.
SHE'S BEEN DOING THIS SINCE
1992 WHEN WE STARTED THE TASTE
OF ITALY DOWN AT MOUNT CARMEL.
SHE'S ONE OF MANY OF OUR
PARISHIONERS WHO HAVE BEEN
WILLING TO SHARE THEIR CULINARY
EXPERTISE.
Ashley: THAT MAKES IT WORTH
JUST GOING FOR THAT.
YES.
Seth: YOU ADDED FRESH PASTA.
YOU SAID IT'S NOT THAT HARD TO
MAKE AND IT'S SO GOOD.
IT'S NOT HARD TO MAKE, IT'S
QUICKER.
I GO TO MILANOS, AND ITS
REASONABLY PRICED.
I GO WITH FRESH--DIFFERENT FROM
DRY THERE IS A DIFFERENT FLAIR.
Seth: NOT AS GOOD AS IT COULD
BE.
THROW THAT IN THERE.
Seth: WAS THIS FROZEN?
IT WAS, AND MAKE SURE THAT
YOU SQUEEZE ALL THE WATER OUT OF
IT.
Seth: I NEVER DO THAT.
THEN YOU HAVE A GREEN
COLORED--
FOOD.
Ashley: IT SMELLS REALLY
GOOD.
I CAN ONLY IMAGINE IT MUST SMELL
ITALY.
I LOVE ITALIAN FOOD.
Seth: IT MUST BE FUN TO HAVE
SAME PURPOSE.
YES, WE'RE A FAMILY-ORIENTED
ORGANIZATION AND GROUP.
WE WELCOME CHILDREN OF ALL AGES
WE HAVE HANDICAP FEEDING,
HANDICAP ACCESS.
WHEN YOU COME, YOU CAN'T EAT
EVERYTHING, YOU JUST CAN'T, BUT
WE HAVE TAKE-OUTS ALL EVENING
LONG TO FOLKS CAN TAKE SOMETHING
HOME AND ENJOY IT THE NEXT DAY.
Ashley: IT'S ALWAYS GOOD THE
NEXT DAY, ITALIAN FOOD.
THAT'S ONE THING THAT ALWAYS
TASTES BETTER.
CAN YOU TAKE THE CREAM AND
PUT IT IN THERE.
THERE?
MY FAMILY IS FROM SOUTHERN
ITALY.
WE WOULD NOT EAT THIS.
I EAT IT.
NORTHERN DISHES USUALLY HAVE
CREAMILY ALFREDOS,.
EXACTLY.
WHERE THE SOUTHERN STYLE IS THE
EGGPLANT DISH AND.
Seth: MORE OF THAT
EXACTLY.
THE NORTH IS VERY GERMAN AND
SWISS INFLUENCE.
Seth: INTERESTING.
YOU SAUTE THIS TOGETHER,
BRING IT TO A SIMMER, A COUPLE
OF CUPS OF GRATED CHEESE.
PUT IT WITH THE PASTA, MIX IT
TOGETHER, AND SERVE IT NICE AND
HOT.