Emma Jacobs
East Somerville isn’t just Louis’ Ice Cream. A new cookbook takes readers on a tour of all the tastes of the neighborhood.
Rebecca Novak helped to gather the collection of recipes from neighborhood restaurant and residents for the East Somerville Main Streets.

 She takes us down East Broadway, to talk with contributors about the backstories behind their chosen recipes.

fritatta

Marie Annese and Charlotte D’Angelo run family business Broadway Break with their brother, Phil D’Angelo.

When they were growing up with four kids and two parents, Charlotte says, her mother had to cook big. However, her mom’s Easter recipe for Italian fritatta had never been written down.

Ugandan sauce

In Uganda, Sammy Mulondo says, most food is steamed in banana leaves, which are understandably hard to come by in the United States. There are workarounds for cooking food Ugandan-style on American cooking equipment, but Sammy says the results don’t quite taste the same.

pasticcio di silvana

Julia Renalds and her husband, Emanuele, started baking his mother’s Italian recipes so that he could keep in touch with his native Italy. She submitted the recipe for his mother’s lasagna without telling him, and presented him with a finished cookbook during a visit to his family, who still live in Northern Italy.

dairy-free scone

Iseti Reis and her husband Ademar own Boston Cookie. They bake their vegan cookies with the help of their son, Sunrey. They no longer make Iseti’s favorite recipe, their vegan scones. She remembers how different the early days of the business were, and hopes to bring back her favorite item someday.

The official launch party for the cookbook and an exhibit of photography from the book will be held on April 17th, 1-3pm in East Somerville. You can pick up your own copy here.