Mandiamo - a meal with de Victor

Mandiamo is "Let's eat" in Italian and you can't just say it unless you really have something deliciouso (or whatever).
First course:
Salata, fresh young mozarella balls, olive oil-soaked red bell peppers, Prosciutto, genoa salami
Second Course:
Calamari and Shrimp antipasta with a dash of spices
Third Course:
Rolé - That little dash sign above the "e", gives a touch of class to something that fits the definition of "A Taste of the Old Country." Mama Agostino was in the kitchen and made it special for "de Victor." Vic D. is an unimposing man, but his hospitality, loyalty, and kindness fill the room. But back to the food. As far as I could tell, Rolé is made from a lasagna pasta that wasn't cut with a fluted pasta wheel. Simply, the noodle is cooked, then layed out. A mixture of freshly grated mozarella and a creamy marinara sauce was spread across the pasta, then rolled. It must have cooked like that, then Mama must have stood it on end and covered it in more of the marinara and served us. With the delectable smell magnified by the visual of the steam, we didn't waste any time.
Add to that, the house recommendation Luce red wine, Toscana, 1998, Della Vita. It carried a strong, earthy, musky tasted, that fit the richness of the Rolé (it must be capitalized, it was that good). When that bottle was finished, we went to Luce's little cousin, Lucita, similar earthiness, and a good way to end a good meal.
We were too full for dessert, so a cappucino had to suffice.
Many thanks to our friend Victor, our gracious host at Agostino's.