Rouses_March-April-2018_FINAL-rev

table of contents MARCH | APRIL 2018

15

27

29

31

FOOD 12 Olio d’Oliva by Sarah Baird 18 Il Formaggio by Liz Thorpe 23 Salumeria

DRINKS 34 Regioni del Vino by David W. Brown 48 Digestivo by Wayne Curtis 50 Limoncello by Sarah Baird 52 Caffè by David W. Brown HOLIDAY 8 St. Joseph’s Day

ITALIAN GULF COAST 40 La Musica de Louis Prima by Jason Berry 42 Italiani della Costa del Golfo RECIPES 9 Pasta Milanese 15 Chicken Cacciatore 22 Cacio e Pepe 27 Saffron Risotto with Lobster Tail 29 Osso Buco

29 Polenta 31 Pasta Arrabiata 49 Toronto Cocktail 49 Negroni Cocktail 51 Limoncello 55 Tiramisu

by Alison Fensterstock 26 Pasta, Riso e Polenta by Crescent Dragonwagon 30 I Pomodori by Helen Freund 54 Il Dolce by C rescent Dragonwagon

IN EVERY ISSUE Letter from the Family

1 4

Departments, Products & Services 6 Eat Right with Rouses by Esther Ellis, RD

Do you dip your biscotti in your coffee?

At home, nobody will judge you, but in Sicily, you might get a few glares ... Italian food culture dictates that biscotti, or cantuccini, is dipped traditionally in Vin Santo, a Tuscan dessert wine. Learn more on page 53.

2

MY ROUSES EVERYDAY MARCH | APRIL 2018