A compilation of the best in southern Italian cookery from a classic New York City restaurant introduces more than one hundred recipes for such dishes as Tomato Bruschetta, Mussels Areganata, Eggplant Parmigiana, Pasta Fagiole, Veal Marsala, and Fettucine Alfredo, spiced up with personal notes and reminiscences and helpful cooking hints. 20,000 first printing.
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Sal J. Scognamillo is a co-owner of and third-generation executive chef at Patsy’s, which was founded in 1944 by his grandfather Pasquale (shortened to Patsy at Ellis Island in 1923). Patsy’s is located at 236 West 56th Street in New York City and is known nationwide for their line of award-winning sauces.
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