Wanda Cummings and Dr. Donna Donald wanted an authentic classy Italian restaurant in West Monroe, Louisiana, so they wouldn’t have to travel to Texas and other foreign areas when they wanted to eat the food they love. They visited around and ate at Italian restaurants throughout Louisiana and the surrounding states.
As a result, they developed a plan. They built an exquisite restaurant—La Bella Vita Italian Grill—with a wood burning grill and a brick oven. They included an open kitchen, where everything is prepared within full view of the customers.
With the help of a chef, they developed an authentic Italian menu. Many of the dishes they serve are developed from family favorites. They have a consulting chef on their staff, since they consider their cuisine a work in progress.
Every Tuesday they serve spinach and artichoke soup with salad. The soup and salad are bottomless, that is, all you can eat. With every meal they serve superb bread with olive oil and herbs. There are specials that change occasionally. For example, they cook special meals for holidays. Currently Monday night is steak night. Also there is a Sunday lunch special.
If you want to go to out and watch your favorite ballgame, go to La Bella Vita. You may not have noticed the side room with the television in it. There’s complimentary WiFi connection (wireless Internet). If you want to have a leisurely lunch or cappuccino, you can answer email and surf the web at the same time. (DON'T drool into your keyboard! It makes it very hard to type!)
To find this charming restaurant, which serves excellent food and has a pleasant ambience, go to 407 Constitution Drive, (Restaurant Row on the south service road of I-20.), West Monroe, LA 71293-8036.
When we asked Wanda, she shared this recipe willingly. It would be perfect for any special occasion. Invite a crowd to your house, or plan to store the soup in your refrigerator. This authentic recipe yields about 25 servings—enough to feed 8 or 10 if they eat it the way we do!
Popular Restaurant Recipe
Spinach and Artichoke Soup
3 cups chopped onions
1 pound salted butter
¼ cup olive oil
¼ cup chopped garlic
3 cups flour
1 quart water
1 gallon heavy cream
1 bag fresh baby spinach
1 can artichoke hearts
¼ cup lemon juice
4 cups grated Parmesan cheese
3 teaspoons sugar
1 teaspoon salt
3 tablespoons chicken base (powdered bouillon)
3 cups grated mozzarella cheese (pre-grated cooks better)
2 tablespoons Tabasco®
1. Add olive oil to kettle and heat.
2. When heated, add onions, butter, and garlic. Sauté until onions are translucent. Then add flour and mix thoroughly.
3. Add water slowly and stir until smooth.
4. Add heavy cream, seasonings, sugar, salt, lemon juice, and chicken base; mix until smooth.
5. Once all is heated, add artichoke hearts and spinach; then add Parmesan cheese and mozzarella cheese. Simmer until all ingredients are mixed and hot.
6. Let simmer for 15 minutes. Then cool and store in 1-gallon chub bags.
7. Then place chub bags in ice bath until cool; store in cooler.
8. Always label, date, and rotate.
News!The third edition of
Flavored with Love is at the printer's shop now! Drop me a note at
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There are more than 60 new recipes like the one above in the third edition. Also there are new stories and food facts.
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