In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a number of hundred dollars in the other. He landed in Bergamo, in northern Italy, wherever he invested the next eighteen months immersed in the soulful cooking and fantastic-hearted hospitality of some of the regionâ€™s top rated chefs and restaurateurs. Four years later on he was completely ready to open his cafe, Vetri, in Philadelphia, wherever he ongoing to create his fashion of authentic yet innovative Italian cuisine, attaining acclaim as one of the finest Italian chefs in the country.
Il Viaggio di Vetri, Marcâ€™s extended-awaited debut cookbook, celebrates the core of fantastic Italian cooking: a superbÂ food shared with loved ones and close friends. Chapters protect a full assortment of cold and hot appetizers pastas and risottos fish and shellfish meat poultry, match, and organ meats vegetable aspect dishes and desserts, giving the residence cook a lot more than 120 skillfully presented dishes to select amid, including:
Foie Gras Pastrami with Pear Mostarda and Brioche
Squid and Artichoke Galette
Chestnut Fettuccine with Wild Boar Ragu
Olive-Crusted Wild Bass with Confit of Leeks
Pork Rib and Cabbage Stew
Rustic Rabbit with Sage and Pancetta
Fennel and Apricot Salad
Mascarpone Custard with Puff Pastry and Figs
Accompanying wine notes by sommelier Jeff Benjamin produce lively lessons on the two the classic and lesser known wines of Italy. Through, Marc Vetri shares tales of his cooking apprenticeship in Italy and, with generosity and enthusiasm, demonstrates how to bring the lessons he learned there into the residence kitchen.