a taste of memories from the old "Bush" Volume I Recipes, memories and photographs of the old Greenbush neighborhood. Italian immigrants began to settle in Madison, Wisconsin at the turn of the century in an area called Greenbush. Grapevines and gardens were planted and soon, a neighborhood was established in the ten block triangle referred to as "Little Italy'", "Little Sicily", or more affectionately, the "Bush." In 1960, an urban renewal plan called the "Triangle Project" destroyed the entire neighborhood, leaving behind only the roots of the grapevines, and touching memories. Fifty families share their recipes, memories and photographs of the old neighborhood in Volume I, which was first published in 1988. This book is in the archives of the State Historical Society of Wisconsin and is now in its ninth printing. Turn back the pages of time, and find out why it continues to stir emotions in all who have purchased the book. 410 pages, 293 Italian and Sicilian recipes, 63 photographs

What reviewers had to say about a taste of memories from the old "Bush" "Whatever your ancestry, wherever your birthplace, this book will make you feel like you've gone home again to visit a vital part of our heritage. It reads like a beautiful novel." Gail Curnett Editor of Fare Share, The Recipe Newsletter "...this book is recommended for anyone who values keeping the memories of their old neighborhood alive, or to pass on the experience to their children and the future generation. The 'Bush' will live on because of Catherine Tripalin Murray." Ann Sorrentino Italian Ethnic Cuisine columnist for Fra Noi "...the memories of the Greenbush neighborhood are preserved in words, pictures and delectable recipes that all combine to make this book a treasure. It is tradition wrapped forever in writing, and through the writing, tradition is preserved. Murray's compilation will make you say, 'Yeah, that's the way it was.'" Fred Gardaphe Fra Noi, newspaper for Chicagoland's Italian-American Community

Pizza Siciliana 1 yeast cake 1 cup warm water 1 t. salt 1 pound flour 1/8 cup olive oil 8 anchovy fillets 1 pound ripe tomatoes, peeled and chopped Oregano 1/2 cup grated Parmesan 1 medium onion, sliced 1/2 cup cubed Mozzarella Oregano

Dissolve yeast in warm water. Add salt. Place flour in large bowl. Make a well in flour, pour in yeast mixture, and mix well. Add a tablespoon of oil and knead. Set aside to rise until double in size, then place on a well greased cookie sheet. Spread pizza dough to edges of sheet. Let rise. Make indentiations with fingers and insert anchovies. Add tomatoes, oregano, grated cheese. onion, cubed cheese and remaining olive oil. Bake at 425 for 30 minutes. Lower heat and continue baking for 10 to 15 minutes., until bubbly and golden brown. Serves 4 to 6 Rose Troia McCormick

Corona's grocery store, facing Murray St. and across from DiSalvo's store on Regent St. was just one of many Italian markets interspersed throughout the 10 block triangle. The moment you walked into Corona's you'd see pyramids of olive oil tins, fresh green herbs hanging in bundles from hooks, artichokes preserved in olive oil, and candy for the little ones. Rush hour began at 4 p.m.

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