[Congressional Record Volume 161, Number 1 (Tuesday, January 6, 2015)]
[Extensions of Remarks]
[Pages E3-E4]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




 CONGRATULATING LAGOMARCINO'S IN MOLINE, ILLINOIS FOR BEING DESIGNATED 
        AS AN OFFICIAL ``ENJOY ILLINOIS: DELICIOUS DESTINATION''

                                 ______
                                 

                           HON. CHERI BUSTOS

                              of illinois

                    in the house of representatives

                        Tuesday, January 6, 2015

  Mrs. BUSTOS. Mr. Speaker, I rise today to congratulate Lagomarcino's 
in Moline, Illinois, for achieving the distinction of an official 
``Enjoy Illinois: Delicious Destination.''
   Lagomarcino's became a member of the select group to receive this 
honor from the Illinois Office of Tourism--one of only 19 restaurants 
to date. The award recognizes local

[[Page E4]]

restaurants around our state for being beloved destinations for both 
visitors and locals alike. Lagomarcino's earned this honor because of 
its long-standing customer services and tasty treats that attract 
visitors from all over the globe.
   Lagomarcino's, a beloved ice cream parlor in downtown Moline, is 
famous for its hot fudge sundaes, sponge candy, filled chocolate eggs, 
and hand-dipped cones. The turn-of-the-century parlor features mahogany 
booths custom built by Moline Furniture Works, Tiffany lamps designed 
in New York, and the terrazzo floor was installed by Cassini Tile of 
Rock Island. In 1997, Lagomarcino's expanded and opened a second 
location in the Village of East Davenport, Iowa, and fans from all over 
the world can order delectable treats online.
   Angelo Lagomarcino, an immigrant from Italy, opened Lagomarcino's 
Confectionery in Moline in 1908 after obtaining a secret recipe for hot 
fudge sauce from a traveling salesman in the early 1900s. Against his 
wife's wishes, he paid $25 dollars for that recipe--a price that 
clearly paid off for the restaurant's many, many fans. That same recipe 
is used today and Lagomarcino's sauce has earned national and 
international recognition from food editors and culinary magazines.
   Mr. Speaker, I again want to congratulate Lagomarcino's for 
achieving this honored distinction and wish them even more success in 
the future.

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