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Summary
Summary
Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more. So share the big table with: Tony Soprano, waste management executive "Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it's shoe leather and think they're Wolfgang Puck."
Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard. Corrado "Junior" Soprano, Tony's uncle "Mama always cooked. No one died of too much cholesterol or some such crap." Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott', a grand-operatic vegetable medley. Carmela Soprano, Tony's wife "If someone were sick, my inclination would be to send over a pastina and ricotta. It's healing food." Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy 'Shcarole with Garlic. Peter Paul "Paulie Walnuts" Gualtieri, associate of Tony Soprano "I have heard that Eskimos have fifty words for snow. We have five hundred words for food." Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that's pure heaven. As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"
Author Notes
Artie Bucco came home from cooking school in London to receive the keys to Bucco's Vesuvio from his parents, who were on their way to retirement in Brick Township, NJ. That day he became the keeper of the Bucco flame. Today, under the stewardship of Artie and his wife, Charmaine (and after a tragic three-alarm fire in 1999), Nuovo Vesuvio is in its third home, still located in the greater Essex County, New Jersey area. Reservations are recommended
Reviews (1)
Publisher's Weekly Review
In what is quite possibly the most fun of all the Sopranos-themed titles being published in time for the show's September return, this tongue-in-cheek cookbook brings homestyle Soprano family cooking to the table. Artie Bucco, the character (played by John Ventimiglia) who is the chef at the show's Vesuvio restaurant, sets the tone of this book of insider "family" secrets by explaining his family's move from Campania, Italy, to New Jersey, then turns to various Soprano characters. (A brief chapter on Neapolitan cooking is explained by the Newark Public Library's Natalie del Greco, who offers recipes for a simple Marinara Sauce as well as a Sunday Gravy.) In a chapter entitled "The Soprano Family Tradition," Bucco listens as Corrado Soprano Jr., or Uncle Jun', reminisces about Newark's Little Italy (which at one time felt like an "Italian Disneyland") while whetting his appetite with thoughts of Pasta Fagiole and Panzerotti (Neapolitan Potato Croquettes). While the book's conceit is playfully written by Rucker (The Sopranos: A Family History) in the voice of each character, the recipes, by Scicolone (Italian Holiday Cooking), are solid and honest-to-goodness Italian-American dishes. In a conversation with Bucco, Carmela Soprano reveals her Sicilian upbringing through such recipes as `Shcarole and Garlic (sauteed escarole), while scale-tipping Bobby Bacala pontificates on the importance of sweets and offers his own way to make Cannoli. Even the godfather himself, Tony Soprano, lectures on the art of the grill (fans will remember his BBQ panic attack). In the end, readers are left with a book-filled with stills from Soprano episodes-that is alternately enticing and wonderfully tacky, just like the Soprano family members themselves. (Sept. 16) (c) Copyright PWxyz, LLC. All rights reserved
Table of Contents
| Introduction | p. 1 |
| Chapter 1 Cooking the Neapolitan Way | p. 7 |
| Chapter 2 The Soprano Family Tradition: A Conversation | p. 25 |
| Chapter 3 Sunday Dinner: As Remembered | p. 37 |
| Chapter 4 Feeding My Family: A Chat with Carmela Soprano | p. 55 |
| Chapter 5 Mia Cucina | p. 73 |
| Chapter 6 Cooking for the Whole Famiglia: Party Planning with Charmaine Bucco | p. 97 |
| Chapter 7 Rage, Guilt, Loneliness, and Food: Excerpts from a Paper | p. 113 |
| Chapter 8 My Nucci | p. 133 |
| Chapter 9 Cibo D'Amore: Advice from Adriana La Cerva | p. 149 |
| Chapter 10 Grilling--Italian Style | p. 161 |
| Chapter 11 If I Couldn't Eat, I'd F**king Die: Bobby Bacala Speaks Out | p. 177 |
| Afterword | p. 197 |
| Index of Recipes | p. 198 |
