The words red sauce alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiolaand we havent even gotten to dessert. Its old-school cooking beloved by many and imbued with a deep sense of family.
InItalian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York Citys West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.
Full of family history and recipes that will inspire a new generation,Italian Americanprovides an essential, spirited introduction to an unforgettable way of cooking.
