Not only did the Italians bring a tremendous work ethic to Louisiana, they came with a love of family and an incredible faith. The St. Joseph Day altars are a true testament to their strong beliefs. Margo Battaglia Clement and Margaret Teeter introduce audiences to this continuing Sicilian and South Louisiana tradition. Chef Folse visits with Sandra Scalise Juneau as she prepares a fresh batch of her fabulous cuccidatta, or fig-filled cookies. Bobby Lonero and the New Orleans Express entertain the audience with traditional Italian favorites.
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from May 12, 2007, Chef John Folse focuses on the Italian influence on Louisiana cuisine. First, he discusses the history of St. Joseph’s Altars, a Sicilian and South Louisiana tradition, along with Margo Battaglia Clement and Margaret Teeter. In the kitchen, Chef Folse prepares Baked Redfish and talks with Clement, Sandra Scalise Juneau, and Joe Maselli of the Italian-American Museum in New Orleans. Next, he visits the home of Sandra Scalise Juneau for a lesson in making Cuccidata, or Italian Fig Cookies. Back in the studio kitchen, Chef Folse cooks Pasta Milanese and continues talking with his guests. Throughout the show, Bobby Lonero and the New Orleans Express entertain the audience with live music.