CityView Magazine

CityViewNC.com | 39 Quality Baked Goods Since 1956 Life's too short...Eat Dessert First! 2433 Hope Mills Road Fayetteville, NC 28304 (910) 424-4242 Superior Bakery Superior Bakery Quality Baked Goods Since 1956 Life's too short...Eat Dessert First! firstsouthnc.com We think making home loans can be a very positive, pro- community thing. Every bank offers mortgages. But for us, we make it more about you. So we make the process as simple as possible, support you every step of the process, respond quickly, and even retain and service most of our loans. That's "You First" banking to us. I'm more than a lender. I want to be a resource to my clients helping them understand their options and which is best for them! Lori Rozier Vice President Mortgage Loan Officer 910.608.5031 NMLS# 462840 lori.rozier@firstsouthnc.com Mis en place La Cuisine Paris is a popular hands-on foodie destination, overlooking the Seine and within view of Notre Dame. Apt pupils – as young as age 13 with adult supervision - may choose from a range of course work to include pastry, soufflé and macaron making. Class menus vary by season and are set a month in advance for travelers. Cost varies by subject matter and length, with three-hour classes averaging $115 per student. Six-hour classes, most of which in- clude a trip to a French market and a more comprehensive cooking lesson, are offered for less than $200. In addition to prep classes, La Cuisine offers food tasting tours of Versailles and Paris at similar pricing. e tours include a gastronomic history lesson and three hours of tasting in historic food neighborhoods, like Les Halles and Rue Montorgueil, nick- named the "Belly of Paris." Italy Like France, regions of the country are known for signature dishes. Rich in flavor and history, Italians incorporate many old world ingredients dined on by ancient Romans. Olives, pears, figs and garlic were staples of the Roman diet. While the first Italian food writer, Archestratus, preached simplicity in 4th century BC, the use of spice and flavor rose with the Roman Em- pire to create the tastes we know today. e north of Italy specializes in risotto, a rice dish cooked to a creamy consistency. In Italy, risotto is generally a first course with regional variations. For example, risotto alla milanese is a specialty of Milan, made with beef stock, beef bone marrow, lard, cheese and saffron. Central Italy is known for its tortellini filled with meat or cheese, both of which were abundant in the fertile region of the Po Valley. Roman mythology indicates that the shape of tortellini is derived from the shape of the navel of Venus, the Roman goddess of love. Specialties of southern Italy are popular Italian fare and wine. Heavily influenced by historical occupations of Greek, French and Spanish forces, it is famous for pizza, originally a dish of the poor. Spaghetti hails from the region, though generally served more al dente ("to the tooth" in Ital- ian), or firm, than in the United States. For

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