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The Sopranos Family Cookbook. The Sopranos Family Cookbook

39.99 €
In stock
The Sopranos Family Cookbook. The Sopranos Family Cookbook
39.99 €
In basket
HBO's American crime-drama series The Sopranos, created by David Chase, has long since entered the treasury of world cinema and has become iconic. To know a people is to know what they eat, and vice versa, we present a generous portion of a timeless Italian treasure - The Sopranos Family Cookbook. Nuovo Vesuvio. A "family" restaurant, reimagined and refined. The place that serves unrivaled Neapolitan cuisine is Essex County's best kept secret address. Artie Bucco, the master chef of this cuisine who personally greets every guest, invites you to a special feast...with a little help from his friends. From arancini to sabayon, from baccalà to Sinatra-style quail, Arti Bucco and his guests, the Soprano family and their associates, offer food lovers a hundred recipes in the style of the Avellino province, as well as valuable cooking tips. But that's not all! Artie lavishes you with a trove of priceless Soprano family artifacts, including old photographs illustrating life in the old days, menus from the Bucco family's first restaurant, Vesuvio in 1926, A.J.'s high school essay on "Why I Love Food," style tips for food lovers from Bobby Bacala, and much, much more. So take a seat at the big dinner table, and you'll be kept company by the characters from the show. Tony Soprano, Waste Disposal Specialist: "Most people soak a bag of cheap briquettes in lighter fluid and then cook a pork chop until it turns into a tough underbelly and think they're Wolfgang Puck." Enjoy his grilled sausages with fennel or cheese. Warning: piercing the skin of a juicy sausage leads to a fire hazard. Corrado "Junior" Soprano, Uncle Tony: "My mom cooked all the time. None of us died because of too much cholesterol or that kind of nonsense." Try his pasta with beans, a tempting combination of cannellini beans and pasta ditalini, or giambotti, a noble vegetable ragout. Carmela Soprano, Tony's wife: "If someone gets sick, I want to give them pastina with ricotta. It's a therapeutic meal." Try her baked ziti, filled to sinfulness with three kinds of cheese, and her rich garlic chicory salad. Peter Paul "Poly Greek Nut" Galtieri: "I've heard that the Eskimos have fifty words for snow. We have five hundred words for food." Greedily devour his "eggs in purgatory"-eight eggs, bubbling tomato sauce, and a feeling of utter heavenly bliss. As Artie says, "Enjoy a thousand dinners and a thousand peals of laughter. Buon' appetito!".
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