Italian American, from the husband-and-wife chef duo Angie Rito and Scott Tacinelli, draws on their Southern Italian heritage and its influence on American "red sauce" cuisine. This is not another restaurant cookbook. Their recipes are a perfect marriage between family traditions passed down through the generations and their contemporary influences and techniques shaped by years in the New York restaurant industry.
This cookbook collection features a couple of hard-to-find ingredients, but mostly the best possible versions of ingredients that we often take for granted as "basic." We know the subtlety is not lost on you, and you're about to have a transcendent taste experience.
Each Box Includes:
- A hardcover copy of Italian American, by Angie Rito and Scott Tacinelli
- 500 ml bottle of Ardoino "Valleaura" Extra Virgin Olive Oil
- 50 ml bottle of Acquapazza Colatura
- 90 g tin of Armatore Anchovies in Olive Oil
- 28 oz can of Agrigenus San Marzano DOP Whole Peeled Tomatoes
- 285 g jar of Tutto Calabria Crushed Calabrian Chiles
- 1.5 oz tin of Spicewalla Fennel Seeds
- 2 oz jar Burlap & Barrel Spanish Smoked Paprika
- 45 g Azienda Agricola Filippone Organic Oregano
- $140 value for $125
Recommended Add-ons to round out the pantry:
- Cheese Add On from Van Hook Cheese
- Burlap & Barrel Tomato Powder
- Tutto Calabria Nduja
- Kazzen Crushed Dried Chile Flakes
- Microplane (for that snowy floof of parm and grating garlic)
For the Pasta Lovers:
- Caputo "00" Flour
- Caputo Durum Flour (Semola di Gran Duro)
- Pasta Machine
- Pasta Pastry Dual Wheel Cutter
- Gnocchi Paddle
For the Bakers: