On today’s episode of THE FOOD SEEN, Stacy Adimando, Saveur magazine’s EIC, began and her pursuit of the most perfect antipasti as a way to find fullness in family, but during a solo trip to the most southwestern tip of Italy’s boot, she met her grandfather’s cousins, their kids, grandkids … and bonded over plates after plates of so-called appetizers. These dishes inspired her book, “Piatti: Plates and Platters for Sharing, Inspired by Italy”; whether we’re talking about her Grandma Stella’s Broccolini Frittata, or Nanny’s Veal Braciolini (taught to Adimando by her 100-year-old Great-Uncle Joe), these family recipes are the best parts of her Italian-American upbringing, and is proud to bring them to your families’ tables too.
On today’s episode of THE FOOD SEEN, Stacy Adimando, Saveur magazine’s EIC, began and her pursuit of the most perfect antipasti as a way to find fullness in family, but during a solo trip to the most southwestern tip of Italy’s boot, she met her grandfather’s cousins, their kids, grandkids … and bonded over plates after plates of so-called appetizers. These dishes inspired her book, “Piatti: Plates and Platters for Sharing, Inspired by Italy”; whether we’re talking about her Grandma Stella’s Broccolini Frittata, or Nanny’s Veal Braciolini (taught to Adimando by her 100-year-old Great-Uncle Joe), these family recipes are the best parts of her Italian-American upbringing, and is proud to bring them to your families’ tables too.
Photo Courtesy of Chronicle Books
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