For use at Vetri Cucina - Philadelphia ONLY. Vetri Cucina - Philadelphia serves a seasonal, multi-course tasting menu as the sole dining offering for $165 per person. Please note that when a gift card is ordered you will receive a physical card in the mail.
Here at Vetri Cucina, we love brightening up our dining room with Wave Murano Glasses by Robert Beltrami. Now, you can bring the same authentic Italian drinking glasses to your own dining room table!
Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles--and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a few hundred dollars in the other. He landed in Bergamo, in northern Italy, where he spent the next eighteen months immersed in the soul-deep cooking and great-hearted hospitality of some of the region’s top chefs and restaurateurs. Four years later he was ready to open his restaurant, Vetri, in Philadelphia, where he continued to develop his style of authentic yet innovative Italian cuisine, quickly gaining acclaim as one of the finest Italian chefs in the country.
"Marc Vetri cooks the best Italian food in America. Now he shares his secrets with all of us. Get ready for gutsy flavors, silky pasta dishes, and your friends and family running to the table for meal after meal."
—BOBBY FLAY, chef and restaurateur of Mesa Grill and Bar Americain
"There are few, if any, chefs in America I would rather have cook for me. [Vetri is] a true magician of Italian cuisine who relies on fantastic ingredients and impeccable technique to create his rustic yet sophisticated food. I am going to run, not walk, to get this book ...you should, too, because these recipes will take your breath away."
—MICHAEL SYMON, chef and author of Michael Symon’s Live to Cook
Award-winning chef Marc Vetri, the respected master of Italian cuisine, finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.
Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.
By Jeff Benjamin with Greg Jones
Forward by Marc Vetri
Running a fine restaurant is a heightened form of performance art, akin to conducting a grand orchestra. Jeff Benjamin became hooked on the drama and dazzle as a teenage waiter in a Long Island country club, and has never looked back. Now managing partner of the Vetri family of restaurants, he’s become a lifelong student of great customer service–the nuanced gestures of hospitality that distinguish a stellar establishment, no matter what the price point.
In Front of The House, and instant classic about the inner workings of a restaurant, Benjamin pulls back the curtain to reveal all that goes into an evening out, from staff training and systems to the right way to graciously treat fussy diners, boorish over imbibers, guests who steal tableware and the inevitable Amateur Expert aka wannabe sommelier. The customer is always right, he notes – until they’re wrong.