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Italy 3: St. Joseph's Altars (2007)

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Baton Rouge, East Baton Rouge Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2007-05-12

Duration: 00:24:24

Subjects: Folse, John D. | Cooking, American -- Louisiana style | Cooking, Italian | Cooking (Figs) | Cooking (Fish) | Cooking (Pasta) | Cookies


  • Folse, John Host
  • York, Michaela Producer
  • Allen, Gary Producer
  • Clement, Margo Battaglia Guest
  • Teeter, Margaret Guest
  • Juneau, Sandra Scalise Guest
  • Maselli, Joe Guest
  • Bobby Lonero and the New Orleans Express Performer


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.