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Sapori Italiani

Savoring the Flavors of Italy


Ciao, and welcome to Sapori Italiani, the place where we talk food - ITALIAN FOOD.   In fact, some might argue that all food comes from Italy.
Below is a picture of us (Rachel Anderson & Salvatore Strehlow).
We both learned how to cook from our family, mothers, sisters, brother, fathers, and grandparents; as well as our friends. There is an old Italian saying "At the table with good friends and family you do not become old", and we hope by keeping up this page we can contribute to keeping the ICC as our table, and its members as our friends and family.
If you like beautiful food you will want to read on.  
There will always be recipes, and Restaurant reviews, but we want your ideas too.
Feel Free to email us at:
Don't forget to follow us on twitter @ICCsapori
Join in the forums, vote the polls, submit your recipes and suggestions, and savor the flavors of Italy and the World!




Ricetta del Mese   (Recipe of the Month)


Each month, we will feature a recipe that focuses on a specific ingredient or is inspired by a traditional Italian dish or dessert.  Please try our recipes at home and share them with your families.  Nothing makes a kitchen smell so warm and savory as the meats (or meat substitutes!), sauces and spices used in Italian cooking, and nothing so sweet as Italian baking.  Fill your kitchen with these aromas and fill your table with this splendid food.

 Buon Appetito!



This month, we present to you:

 This year Festa Italian had the pleasure of presenting Rosella Rago from 'Cooking with Nonna'.
This month we've put a twist on Rosella's Spiedini recipe and made it with eggplant. 
But you can easily substitute spiedini meat from Glorioso's or your favorite Italian butcher.

  • 1 Lb Eggplant
  • 1 Cup Plain bread crumbs
  • 1 Cup Pecorino Romano cheese
  • ¼ Cup Pinoli
  • ¼ Cup Fresh parsley finely chopped
  • Bay leaves fresh or dry
  • Salt and Pepper
  • 2 Large Onions
  • EV Olive Oil
  • ¼ Cup Stewed Tomatoes or sauce
  • Toothpicks

  • Cut the Eggplant into Slices
  • In a frying pan sauté a little of the minced onions and the eggplant in olive oil until the eggplant is soft.
  • In another frying pan sauté one of the minced onions and the eggplant in olive oil. Once the onion is a little golden add the bread crumbs into the pan. Stir. Now add in the stewed tomatoes or sauce and mix until the bread crumb mixture is combined with the tomatoes or sauce and heated through. Remove pan from stove and let it cool.
  • In a bowl mix the cooled bread crumbs mix, pinoli, parsley, salt and pepper (to taste.)
  • Add the Pecorino Romano cheese and  mix well.
  • Cut the other onion into quarters and set aside.
  • Now It's Henry Ford time so make your assembly line: bay leaves, quartered onion, small plate of olive oil, fresh bread crumbs w/salt and pepper to taste,toothpicks.
  • Take 1 slice of eggplant and apply the cooled bread crumb mixture from the pan. You will place the mixture onto the slice and roll it forward, it will resemble a "pig in a blanket." The amount of bread crumbs will be thin so that you can roll the eggplant easily.
  • Once rolled, roll in the plate of olive oil, roll in the fresh bread crumbs, hold together with one or two toothpicks, set aside, and repeat until all the eggplant is rolled.
  • On the ends of the toothpicks, apply 1 bay leaf, and 1 quartered piece of onion.
  • You have two options of cooking Spiedini, grilling or broiling. If you grill you will grill your Spiedini until the eggplant is cooked as long as you like. If you broil set your broil temperature on Low so that your eggplant cook evenly and slowly. Broil to your taste.
  • Once you have completed cooking your Spidini you can serve them directly on the toothpicks over a bed of fresh Arugola and shavings of Pecorino Romano cheese.





 Sal and I love to try new recipes and ingredients

so when I went shopping for "power-greens" the other day

to add to salads and smoothies I decided to find new and

creative ways to incorporate kale and spinach into other meals.

This is where Sal and I came up with the idea to add

kale to our vegetable lasagna. We usually include kale into our

salads and smoothies because of how good it is for us, but this

time I wanted to feature it as the main event!

Did you know that one leaf of kale has more nutrients packed into it than an entire bowl of lettuce?

Basic Ingredients:

Arrabbiata Sauce

1 Package of Lasagna

Zesty Lemon Ricotta

Grilled Vegetables

1 Package of Mozzarella Cheese

What to do:

Start by preheating the oven to 350 degrees. Smooth a layer of arrabiata on the bottom of the pan and add one layer of uncooked lasagna. Next add a layer of grilled vegetables, a layer of lasagna and a layer of ricotta. Repeat this until the pan is full, adding another layer of arrabiata and sprinkle with mozzarella. Put in the oven for 40-50 minutes. Cool, cut and serve.


3 tbsp olive oil

1 finely chopped, medium sized onion

2 minced garlic cloves

1 finely chopped chili

about 25 pitted kalamata olives

2 1/2 tbsp capers

2 cans of plum tomatoes

4 cubed, large sized tomatoes

about a half cup of fresh basil

add salt and pepper to taste

Heat olive oil in a pan and than add the onions, garlic and chili and let it saute for about 3-4 minutes. Now add the olives, capers and tomatoes and let it simmer for about ten minutes before adding the basil or salt and pepper. Once you've added the basil, salt and pepper to taste, turn down the heat and cover it. Let the sauce simmer for about another half an hour. Boil the water and lasagna.

Zesty Lemon Ricotta

 1 8oz container of Ricotta cheese

1 medium sized lemon (zest only)

about a quarter cup fresh basil, finely chopped

Cut the lemon in half and with a spoon, scoop out the zest into your bowl. Finely chop the basil and add to lemon zest. Stir in the ricotta until all of the ingredients are evenly distributed.

Grilled Vegetables

1 sliced eggplant

2 sliced zucchini

1 bunch kale - diced

1 1/2 cups of baby portabella mushrooms

1 garlic clove

2 tbsp olive oil


Drizzle the olive oil over the vegetables and dash with salt before putting on the grill for about two minutes, before turning and leaving for another three minutes. Put the rest of the olive oil in a pan along with the garlic, kale, and mushrooms. Add the rest of the vegetables and remove from the heat. Stir the vegetables into the arrabbiata sauce before adding to the lasagna layers.

Try this lasagna with a hearty Cabernet Sauvignon. One of our favorites is "The Show Cabernet Sauvignon" which can be found on the east side at Whole Foods for under $15!



Arancini  (Rice Balls)


For this recipe, you’ll need a batch of your favorite sauce – make it a little heavy with ground beef.  Don’t have a recipe for a great sauce?  Well, I’ll have one here shortly, but for now, ask a friendly Italian woman for some - she’s bound to have some in her kitchen.  This isn’t a recipe you’ll make often because of the need for a deep fryer, but when you do make them, make a lot – they freeze well.  When you don’t have time to make them yourself, it’s OK, head over to Sciortino’s, they’re the next best thing to homemade!




3 ¾ cups long grain rice

2 chicken bouillon cubes

½ stick of butter softened

1 cup parmesan cheese

6 eggs, divided

¼ cup milk

Italian bread crumbs

½ inch cubes of mozzarella (or substitute one of your favorites)

Meat sauce

Deep Fryer full of oil



  1. Cook rice according to package directions – add the bouillon to the water. 
  2. When rice is somewhat cooled, add the butter, cheese, and two beaten eggs and mix well.
  3. Strain the meat mixture out of the cooked sauce so what you have left is bowl of saucy meat.  (Reserve the meatless sauce to put on top of the riceballs at the end)
  4. Take about ½ cup scoop of the rice and form it in your left hand making the bottom half of the ball while indenting the middle with your thumb.
  5. Add about a Tablespoon of the meat and a cube of cheese
  6. Take about another ½ cup scoop of rice and cup it over the first making a ball about the size of a small tangerine and taking care that none of the filling is exposed.
  7. Beat the remaining four eggs with ¼ cup milk.  Dip the riceballs in the mixture and then coat them with bread crumbs.
  8. Drop two at a time into deep fryer and cook until golden brown – about 10 minutes





Next Month's Spectacular Recipe..........featuring: 



We want to hear from you!


Do you have an outstanding recipe?  Submit your recipe below. Each month we will post submitted recipes as a resource to everyone out there who desperately wants to cook and bake ITALIAN.











Italian Food in Milwaukee

Monthly Feature:  Restaurant / Deli / Bakery


Glorioso Bros. Expands!


Glorioso Bros. Co. Italian Foods expands!  On Thursday, December 2, 2010, the 64-year-old business re-opens at 1011 E. Brady St., in a building once known as the Astor Theater.


An east side icon, family-owned Glorioso's has succeeded in a market where others, sadly, have failed.  For good reason.  Not only is the store is stocked full of the most delicious Italian foods one can image, it is obvious to anyone who steps foot in their store that they care tremendously about their customers.  One feels like a member of the family when they shop there, a rare feeling in the fast-paced, self-checkout world of shopping. 


The Glorioso Family make us proud to be Italian.  They embody everything we hold dear...hard work, warm service, talent and determination.  They give back to the Italian Community on a constant basis.  We are proud to have them in our community and wish them every success - they deserve it.





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Enjoy a delicious meal at the
Italian Community Center
in our very own restaurant:


Cafe La Scala


You do not have to be a member
of the ICC to eat with us!






"Everything you see, I owe to pasta." -Sophia Loren