Buon giorno, and Good Day!
Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.
All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.
So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!
Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking, in St. Peters, Missouri. The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: *Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Call for reservations: 636-432-6505. Click on my site for other upcoming events, www.rosalieservingitalian.com
Have fun this summer, and God Bless!
Rosalie
WEEKLY NEWSLETTER - JULY 15, 2009 - A TASTE OF ITALY
Buon giorno, and Good Day!
Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.
I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy."The results were phenomenal. Filling my little soufflé cups up with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.
So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!
Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking. The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Click on my site for other upcoming events, www.rosalieservingitalian.com
Have fun this summer, and God Bless!
Rosalie
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