STROKE JUST A DAY LATER.
SHE WAS 84.
THOSE TWO WILL BE BURIED
TOMORROW.
IT IS ONE OF THE ICONS OF
THE TWIN CITIES DINING
COMMUNITY, COSSETTA.
IT'S BEEN AROUND MANY ONE
FORM OR ANOTHER SINCE 1911.
PROUDLY ITALIAN AND PROUDLY ST.
PAUL.
THEY SERVED MORE THAN A MILLION
PEOPLE LAST YEAR.
THAT'S WHY DERUSHA AT COSSETTA.
IT IS LITTLE ITALY IN THE HEART
OF DOWNTOWN ST. PAUL.
COSSETTA IS AN INSTITUTION.
ITALIAN SAUSAGE IS WHAT
WE'RE FAMOUS FOR.
DAVE RUNS THIS MORE THAN 100-
YEAR-OLD CLASSIC.
PORK SHOULDERS.
MICHAEL COSSETTA CAME HERE
FROM ITALY AND OPENED THIS TINY
MARKET.
ITALIAN TRADITION.
ST. PAUL IS A BIG DEAL.
THE TRADITION IS MORE THAN
THAT MIND BLOWINGLY GOOD
SAUSAGE AND PEPPERS IT'S BECOME
AN EMPIRE.
THE EATERY, THE GROCERY MARKET,
CATERING.
SIT DOWN RESTAURANT AND WORLD
CLASS BAKERY.
RIGHT NOW YOU'RE IN
COSSETTA'S PASTICCERIA.
EVERYTHING WAS CONSTRUCTED
IN ITALY.
AND THEN IT WAS TAKEN APART AND
REASSUMMABLED HERE TO REALLY
CREATE AN AUTHENTIC ITALIAN
FEEL.
GOOD LUCK FINDING A CAKE OR
LOBSTER TAIL ANYWHERE IN THE
UPPER MIDWEST.
SO UNIQUE.
I'VE NEVER HAD A PASTRY WITH
THAT CRUNCHINESS.
IT'S THE CANNOLI THAT KEEPS
THEM COMING.
FRESHLY ROLLED EACH DAY,
THEN FRIED.
THE DOWNSTAIRS PASTRY KITCHEN
FILLS AT LEAST HALF A MILLION A
YEAR.
THEY WORK ALMOST AROUND THE
CLOCK.
LOOK AT THAT.
THAT'S QUALITY.
EVERY COOKIE, EVERY FLAVOR
OF GELATO.
ABOUT 300 BAGUETTES A DAY.
EVERY BUN AND LOAF OF BREAD
MADE BY HAND IN ST. PAUL, OFTEN
BY CHEFS WHO HAVE BEEN SENT TO
ITALY TO LEARN THE CRAFT.
THIS IS MY FAVORITE PRODUCT
THAT WE HAVE HERE.
ONLY A COUPLE SPOTS IN THE
U.S. MAKE PANATONE, A HOLIDAY
CAKE FILLED WITH CANDIED CITRON
AND GINGER.
OUR GOAL IS TO MAKE IT THE
WAY THEY MAKE IT THERE.
SOMETIMES WE HAVE TO GO THERE
TO MIND OUT HOW THEY MAKE IT.
IT'S THE OBSESSION WITH
QUALITY THAT KEEPS GENERATIONS
COMING BACK TO COSSETTA.
KEEP IT SIMPLE.
BE CONSISTENT.
TREAT PEOPLE NICE.
SIMPLE FORMULA.
HARD TO DO.
WELL, IT TAKES WORK.
IT DOES TAKE WORK.
SO WHAT ABOUT THE FIFTH
GENERATION?
WELL JAKE COSSETTA IS THE HEAD
CHEF AT THE FINE DINING
RESTAURANT AT THE TOP OF THE
FACILITY THERE.
THERE'S ANOTHER COSSETTA
WORKING DOWNSTAIRS.
SO THEY'RE IN THE MIX.
THEY'RE IN THE MIX.
THEY'RE NOT GOING AWAY.
THEY'RE NOT GOING ANYWHERE.
THEY'RE NOT COMING TO
MINNEAPOLIS, I KNOW A LOT OF
PEOPLE WOULD LIKE TO SEE A
COSSETTA IN MINNEAPOLIS.
IT'S A ST. PAUL INSTITUTION AND
IT'S NOT LEAVING.
YOU HAVE TO HAVE A REASON TO
GO TO ST. PAUL SOMETIMES.
I'M KIDDING ST. PAUL FRIENDS.
I LOVE THAT CITY.
YOU GO THERE FOR COSSETTA.
YOU DO HAVE TO BE STRATEGIC IN
YOUR ORDERING THOUGH.
THE PORTIONS ARE RIDICULOUS.
OKAY, I'M GOING TO GET A SLICE
OF PIZZA, SANDWICH, SALAD.
YOU GET THE ZITI AND WE'LL
SPLIT IT ALL.
THAT'S THE BEST PART OF
GREAT ITALIAN FOOD IS MAYBE
HAVING A LITTLE FOR LATER.
YOU IMMEDIATE TO HAVE
SOMETHING THAT MAKES YOU FAMOUS
AND SOMETHING THAT MAKES YOU
MONEY.
THAT'S THE SECRET TO A
BUSINESS.
HE SAID THE ITALIAN SAUSAGE
MAKES THEM FAMOUS AND HE SAID
NOODLES ARE OUR FRIENDS.
