Featured Post

Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....

December 2, 2011

Feature Friday: Give 'em the boot

When Rosa was just three years old, her family left their native Reggio Calabria in southern Italy and landed in South Bend, Indiana. She had to go to the other side of the world for her new life, but it turns out the love of her life would be waiting just two blocks away from her new home.

Rosa and her husband Tony Hanslits have known each other since attending the same elementary school. Today they’re still side by side at their fresh pasta store named for their two daughters, Nicole-Taylor’s.

With over 22 types of pasta—and offers to take special orders for your favorite flavor-shape combo—Rosa and Tony can make dinner a one-shop-stop by helping to match one of their handmade pastas and sauces with sausages and cured meats from Smoking Goose.

We come home early for steaming plates of their pumpkin-flavored ravioli with Smoking Goose Italian sausage. Freshly cut linguine, rigatoni and fusilli all go down sweetly after a bite of Smoking Goose Mortadella or Pig & Fig Terrine, but head over soon when our Pancetta and Bresaola will be cozying up to mushroom pappardelle and some of their housemade mozzarella.

No comments:

Post a Comment