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table of contents SEPTEMBER | OCTOBER 2016

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HISTORY 6 The New Immigration 9 Italian Grocers RESTAURANTS 12 Diamond Jim& The Fettuccine King by Kit Wohl 14 Lost & Found by Tom Fitzmorris 26 Scenes from an Italian Restaurant by Kit Wohl ITALIAN FOOD 18 Bruccialuna by Liz Williams 20 AChance ofMeatballs by Liz Williams 21 Panée for yourThoughts by Kit Wohl 43 La Dolce Vita by Suzette Norris

CHEFS 24 Andrea Appuzo by Tom Fitzmorris 46 The Supper Bowl by Mary Beth Romig

FOOTBALL 48 Feed the Need for Football by Mary Beth Romig 52 A New Calling by Mary Beth Romig 54 Making his Mark interview by Leo Singer RECIPES 13 Jimmy Lee Moran’s Tomato Sauce

13 Moran’s Fettuccine 19 Nana’s Bruccialuna 24 Cozze in Umido 27 Mosca’s Chicken à La Grande 27 Oysters (in the style of ) Mosca IN EVERY ISSUE 1 Family Letter 4 In the Community

CIAO BATON ROUGE 30 Grace “Mama”Marino 31 Chef Peter Sclafani 31 Mangia Like a Local! COOKING 34 Stocking the Italian Pantry 37 Noodling Around with Kit Wohl WINE & SPIRITS 40 Rich & Pour by Nora D. McGunnigle 42 Dear Abi by Bobby Childs

photo by Eugenia Uhl

“There are as many recipes for stuffed artichokes as there are Italian families in New Orleans.” —Chef John Folse

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MY ROUSES EVERYDAY SEPTEMBER | OCTOBER 2016