By Anna-Marie Menhenott
PORT ST. LUCIE - The mouth-watering smell of red sauce cooking on the stove and fresh garlic knots baking in the oven is a sure sign that someone is cooking Italian cuisine.
For New York natives Anna and Max Scarogni, Italian cuisine is a piece of home.
"I come from an old-fashioned Italian family," Mrs. Scarogni said. "I speak Italian and get to use it once in a while in here. I miss New York and the taste of Italian food. Up there, it tastes different, so we have brought that flavor to the south.
When my guest and I visited Anna's Italian Restuarant and Pizzeria, we should have known we were in for a treat.
Flavorful garlic knots were served warm and crusty and topped with fresh garlic and butter. The delightful appetizers were gone before our soup arrived.
"The Pasta Fagioli is one of our best sellers," Mr. Scarogni said. "I think it's because it tastes like it should. It's made just like traditional Italians make it. We don't cut corners; we make everything fresh every day."
The soup came out steaming and loaded with beans and pasta. As the aroma of the soup filled the air, Mr. Scarogni served my guest and I a dinner of chicken parmesan and eggplant parmesan, with a large plate of pasta and homemade red sauce.
The chicken was sliced thin and fried to perfection as was the eggplant. The selection was topped with tomato sauce and melted homemade mozzarella.
The delicious dinner is one of many entr