Continued...
Central Grocery, home of the beloved Muffuletta, opened in the French Quarter in 1906 and is still going strong today – a cheerful old-fashioned shop piled high with imported g
oods, its deli counter more often than not crowded with salivating patrons anticipating their piled-high sandwiches. Sal Lupo, its founder, invented the sandwich back in the day, topping Italian cold cuts and cheeses on a crusty bun with his highly seasoned olive salad.
Generations of New Orleanians have made Brocato’s their go-to place for sweets. It was one of the city’s first sit-down ice cream parlors, and though it’s no longer on Ursuline Street in the ‘Quarter’ where it was also established in 1905 (good year for historic Italian food icons!) – the family has since moved it mid-city – the confectionary emporium run by Angelo Brocato’s descendants still serves the best ice cream, candy, cookies, and pastries in town: just ask any nostalgic native.
Progresso, of canned soup and fine Italian products fame, was established in –you guessed it! – 1905, in – you guessed it! – New Orleans – by Vincent Taormina. His whole family was soon involved in importing foods from their native Sicily to their adopted country for all to enjoy.
Mother’s Restaurant, another New Orleans institution, was not established between 1905-1906, but rather in 1938 – oh well, no matter: locals and tourists alike flock to Poydras Street for Chef Jerry Amato’s comfort food. He and his brother, who co-own the restaurant, are descendants of Sicilian immigrants.
2009: Chef John Besh opens Domenica, a restaurant that celebrates the deep and delicious Italian heritage of New Orleans, in particular its home cooking, imported delicacies and lovingly cured pork products. Artisanal house-made pastas and pizzas and cheeses, heaping platters of slow-braised meats, succulent seafood, piquant antipasti and homey Italian dolci -- the makings of memorable meals to share with a crowd or savor to yourself. Mangia!
Central Grocery, home of the beloved Muffuletta, opened in the French Quarter in 1906 and is still going strong today – a cheerful old-fashioned shop piled high with imported g
oods, its deli counter more often than not crowded with salivating patrons anticipating their piled-high sandwiches. Sal Lupo, its founder, invented the sandwich back in the day, topping Italian cold cuts and cheeses on a crusty bun with his highly seasoned olive salad.Generations of New Orleanians have made Brocato’s their go-to place for sweets. It was one of the city’s first sit-down ice cream parlors, and though it’s no longer on Ursuline Street in the ‘Quarter’ where it was also established in 1905 (good year for historic Italian food icons!) – the family has since moved it mid-city – the confectionary emporium run by Angelo Brocato’s descendants still serves the best ice cream, candy, cookies, and pastries in town: just ask any nostalgic native.
Progresso, of canned soup and fine Italian products fame, was established in –you guessed it! – 1905, in – you guessed it! – New Orleans – by Vincent Taormina. His whole family was soon involved in importing foods from their native Sicily to their adopted country for all to enjoy.
Mother’s Restaurant, another New Orleans institution, was not established between 1905-1906, but rather in 1938 – oh well, no matter: locals and tourists alike flock to Poydras Street for Chef Jerry Amato’s comfort food. He and his brother, who co-own the restaurant, are descendants of Sicilian immigrants.
2009: Chef John Besh opens Domenica, a restaurant that celebrates the deep and delicious Italian heritage of New Orleans, in particular its home cooking, imported delicacies and lovingly cured pork products. Artisanal house-made pastas and pizzas and cheeses, heaping platters of slow-braised meats, succulent seafood, piquant antipasti and homey Italian dolci -- the makings of memorable meals to share with a crowd or savor to yourself. Mangia!
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