 | Jack Fasciano is President and Owner of Angelo's, a Wichita tradition for 45 years. Angelo's was founded in 1959 by Angelo and Anna Fasciano in Derby, KS. Jack is their oldest son and began in the business as a youngster doing dishes, grinding garlic and making pizza sauce and sausage. At the age of 12, Jack was Derby's first pizza delivery person. He delivered pizzas and other Italian dishes to friends and neighbors in a little red wagon. In 1960, the Fascianos opened their first 'real' restaurant at the corner of Harry and Hillside in Wichita, at one time having four locations in Wichita and one in Hutchinson. Over the years Jack has worked along side his father, mother, aunts, uncles and cousins perfecting recipes and maintaining the family tradition of wonderful 'Southern Italian Comfort' food. Today, Jack keeps that tradition alive in a quiet neighborhood at 1930 S. Oliver. If the Italian aromas don't bring you in, you can't miss the sign with Lion on top. You can contact Jack at (316) 682-1473. |
Food & Drink
2005-07-01 10:52:00
'Pollo alla Scarpariello' recipe?
: Do you have a recipe for 'Pollo alla Scarpariello'?
ANSWER: I have had the dish. It is a light dish and great in the summertime. I do not have a recipe of my own, but did however do a bit of research and found the following posted on the site... Italian Food Forever... by Deborah Mele, along with her comments. Let me know how you liked it. ~ This is another Italian-American dish that translates as "shoemaker's" style chicken, and consists of golden brown, pieces of roasted chicken that are topped with a tasty lemon flavored sauce. Scarpariello means "shoemaker-style", and it is thought it's name might have originated as the chicken bones protrude from your mouth as you eat them much like a shoemaker might hold tacks in his mouth as he works. Another southern Italian origin to the name comes about from the fact that even the family of a poor shoemaker in southern Italy could afford to make this dish, while another version is that all of the ingredients in this dish can be easily "cobbled" together. Whatever the source of it's name might be, the dish is delicious.Some versions of this dish add sausages and vinegar in place of the lemon I have used in my version, although all of the recipes I have come across use cut up chicken pieces. Cut the chicken breast into 2 or 3 pieces to ensure all of the chicken pieces cook evenly. You can remove the skin as well if you prefer. I like to serve simple side dishes to accompany this dish such as mashed potatoes or polenta, and a nice crisp green vegetable.
