NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY
Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta.
Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipesβnearly 250βthat cover both the traditional and contemporary dishes of the region. In the βClassicoβ portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb RagΓΉ and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The βModernoβ chapters feature recipes that have put Whiteβs restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red WineβBraised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce.
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