As you can see in the picture above, when a restaurant name has this many vowels it could only mean one thing, ITALIAN FOOD! Yeah, I know I go against the rules of common-sense writing and use too many exclamation marks sometimes. Too bad! In the lame words of Britteny Spears, "Whoops, I did it again."
Now enough pontificating and back to the business of food. The last thing you'd expect to find in verdant Coon Valley, Wisconsin amongst the cows and cheese and beer is DiSciascio's, an Italian restaurant that can hold its own with the best of them on the eastern seaboard. Lou, a New Jersey native and his wife, Martha, a mid-westerner opened DiSciascio's in 1987 and have been going strong ever since.
This salad is made from fresh local organic field greens. In the past I've always turned my nose up at salads made just with field greens because they look like weeds. When I was young and dumb I thought my boyfriend's Italian grandmother was crazy because she dug up dandelions and ate them with olive oil. Years later, when field greens first entered the food fashion scene and every chef in town served them every which-way, I thought there's no-way I'm going to eat limp, warm and tasteless weeds that lack any crunch factor (I love chilled crisps lettuces). All that crazy talk went out the window after I tasted this salad made with FRESH field greens and in the words of Robert Frost, "It made all the difference in the world." The not too vinegary balsamic Italian dressing dribbled on top and the thinly sliced disks of carrots added the necessary crunch and color to this fresh tasting salad. There's hope for field greens after all if you're dining at DiSciascio's .
|Thinly pounded perfectly cooked veal parmigiana|
|Side of risotto, an unexpected delight|
|Delicate house-made cannoli shells filled with luscious sweetened ricotta and chocolate chips|
|There's only one way to end an Italian meal, Sambuca|
|Here it is in all its glory|