Piatti is an introduction to Italian cuisine and an exploration of the historical background of some of the foods that have helped shape Italian culture. The wide range of recipes explores the classic tastes and textures of Italy incorporated into interesting plates suited for the American palate. The author includes her own personal experience in traveling to Italy to reconnect with her roots. The recipes in Piatti are drawn from seasonal and local foods, from vegetables to cured meats. A collection that lets the reader explore the taste of Italy and its rich culture.
As featured on NPR's Morning Edition, Epicurious, and Grub Street!
Visually stunning cookbook with 75 recipes for easy, generous plates and platters: Executive Editor of SAVEUR magazine and James Beard Award-winning author Stacy Adimando draws from her Italian heritage and her love of Italy's traditional abundant antipasti spreads to create 75 recipes meant for grazing and sharing. Filled with advice on how to easily plate and serve dishes for a range of occasions, this gorgeous book imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.
Organized by season and ranging in size from bites to larger platters to serve to family and friends for gatherings of any kind.
Distinctive "lay-flat" binding and vivid photography. This visually stunning book with a partially exposed spine imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.
Stacy Adimando is the executive editor of SAVEUR magazine and has won both a James Beard Award and IACP awards for her writing. Her stories and recipes have been published by NPR, Bon Appétit, Food & Wine, Vogue, and Conde Nast Traveler, among many others.
"Piatti is a great collection of seasonal Italian recipes, a tribute to the Italian culinary culture of using the freshest of ingredients when in season." – Lidia Bastianich, public television host, cookbook author, restaurateur
Learn how to easily plate and serve gorgeous dishes for a range of occasions.
Mouthwatering recipes include Stuffed Mussels with Bacon and Garlic Breadcrumbs, Baby Root Vegetables with Vinaigrette, Prosciutto and Pecorino Biscuits, Baked Squash with Chile Oil and Crispy Seeds, Thinly Sliced Tuscan Pork Loin, White Clam Pizzas with Scallion and Bacon, and more.
About the Author
Stacy Adimando is the executive editor of Saveur and a James Beard Award–winning author. Her work has appeared in Bon Appétit and Food & Wine, among others. She lives in Brooklyn, New York. Piatti is her debut solo cookbook.
Linda Pugliese is a food photographer living in Brooklyn, New York.
Piatti is a great collection of seasonal Italian recipes, a tribute to the Italian culinary culture of using the freshest of ingredients when in season. Scattered between recipes is the love of Italians gathering with family and friends at the table. Stacy Adimando in her book Piatti has achieved that perfect balance between traditional techniques and recipes with contemporary presentation and feel. Brava Stacy. —Lidia Bastianich, Public Television host, cookbook author, restaurateur
In Piatti, Stacy Adimando thoughtfully bridges two worlds that I know and love: classic Italian plates and dishes from the Italian-American kitchen. The result is an inspiring and vibrant new take on traditional antipasti. Whether you're looking to adorn your table with a touch of Italian flavor or lay out a full-on antipasto spread, Piatti is filled with a veritable buffet of generous, help-yourself platters perfect for grazing.—Katie Parla, author of Tasting Rome
A glorious and intimate collection of recipes that carefully and lovingly articulates the ingenuity of Italian home cooks passed down from generation to generation, Piatti embodies the conviviality of the Italian table. —Evan Funke, award-winning chef of Felix Trattoria
In Piatti, antipasti extends beyond just being the beginning of a great Italian meal to sometimes become the meal itself. Stacy brings a fresh perspective to a range of traditional dishes like broccoli stromboli, black-eyed peas with swiss chard, and tomato and raw beet panzanella. Unexpected plates like seared radishes with walnuts and roasted shallots with pomegranate go way beyond the usual suspects to complete a generous spread. —Andrew Carmellini, James Beard Award-winning chef, restaurateur, and author