The Italians came to America with very few possessions, but it was not long before they were “making good” in Louisiana. Joe Maselli introduces us to these Italian truck farmers, citrus importers, grocers, restaurateurs and ultimately, entrepreneurs of Louisiana’s food industry. Chef Folse joins Phyllis Fresina, of Fresina’s Pasta Company, as she demonstrates how to make a simple, authentic Italian dish. 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 5, 2007, Chef John Folse focuses on the Italian influence on Louisiana cuisine. First, he recounts the history of the Italian entrepreneurs in Louisiana’s food industry, along with Joe Maselli of the Italian-American Museum in New Orleans. In the kitchen, Chef Folse prepares Brusholoni and talks with Maselli. Next, he visits Fresina’s Pasta Company in Baton Rouge where Phyllis Fresina demonstrates how she makes Linguine with Artichoke Hearts. Back in the studio kitchen, Chef Folse cooks Roasted Red, Yellow, and Green Sweet Pepper Soup and talks with Frank Fresina, Phyllis Fresina, Andrew Capone, and Cory Babin. Throughout the show, Bobby Lonero and the New Orleans Express entertain the audience with live music.