25 forgotten foods Italian immigrants actually ate in 1920s Little Italy — from pasta with toasted breadcrumbs (the "poor man's cheese") to escarole and white beans, fried dough scraps, anchovy toast, and the cucina povera dishes that fed entire families on three dollars a week. These authentic Italian American recipes, lost depression-era meals, and traditional immigrant cooking never made it onto restaurant menus — but they're how Mulberry Street really ate before spaghetti and meatballs ever existed.

0:00 - Intro: Rosa Ferrante's Mulberry Street
2:00 - 1. Pasta with Toasted Breadcrumbs and Garlic
4:25 - 2. Fruit Peel Sweet Water
6:15 - 3. Soup Made from Bone Water
8:20 - 4. Lard on Stale Bread
10:35 - 5. Pasta with Sardines
12:40 - 6. Day-Old Bread Soaked in Coffee
14:45 - 7. Fried Dough Scraps
16:40 - 8. Escarole and White Beans
18:40 - 9. Eggs Scrambled with Onion and Peppers
20:30 - 10. Cold Pasta Reheated in a Pan
22:25 - 11. Polenta with Nothing on Top
24:30 - 12. Anchovy Toast on Stale Bread
26:30 - 13. Boiled Potatoes with Salt and Oil
28:15 - 14. Pasta with Diluted Tomato Sauce
30:10 - 15. Pasta with Meat Drippings
32:05 - 16. Dandelion Greens Cooked Plain
34:00 - 17. Beans Stewed with Tomato Skins
36:00 - 18. Stewed Zucchini with Onion over Stale Bread
37:50 - 19. Chickpeas with Oil and Salt in a Paper Cone
39:50 - 20. Hard-Boiled Egg with Bread and Salt
41:40 - 21. Cabbage Cooked with Garlic and Vinegar
43:40 - 22. Onion Soup Thickened with Bread
45:30 - 23. Leftover Greens Folded into Pasta
47:20 - 24. Tomato Salad with Stale Bread
49:15 - 25. Dry Biscotti Dunked in Coffee
51:20 - Closing