About the Author

Angie Rito and Scott Tacinelli are a James Beard Award-nominated New York City-based husband-and-wife chef team that specializes in modern Italian-American cuisine. Scott and Angie's recipes have been featured in Saveur, Bon Appetit, Food & Wine, Vice Munchies, and the Today show.

Jamie Feldmar is a writer, editor, and author based in Los Angeles and New York. She is the co-author of the James Beard Award-winning cookbook Taste & Technique with chef Naomi Pomeroy, Butcher & Beast with chef Angie Mar, The New Orleans Kitchen with chef Justin Devillier, and Seeking the South with chef Robert Newton. Her work has appeared in The New York Times, Saveur, Food & Wine, The Wall Street Journal, and more.

Reviews

“A book I have been waiting for since I tasted the best lasagna in the world! I love the West Village in New York City. It is brimming with restaurants, eateries, and cafés, but few as polished and delicious as Don Angie. That the restaurant’s owners are now sharing some of their amazing recipes for all home cooks is remarkable. Thank you, Scott and Angie!”—Martha Stewart

“Scott and Angie have honored their Italian-American roots, Southern Italian flavors, family traditions, and experimented with new ingredients in such a beautiful way. Their ancestors redefined and created a new type of cuisine when they came to America, which is exactly what Scott and Angie are doing today.”—Jean-Georges Vongerichten, chef and restaurateur

“Just reading Italian American made my mouth water while the story of family and honoring tradition warmed my heart. I love Angie and Scott’s belief in the importance of a culinary exchange between Italy and America.”—Brooke Shields, American actress and model

“Italian American is a book you must have on your shelves. It is filled with so much passion and so many stories, featuring food I not only grew up with but crave and cook daily. Angie and Scott are great chefs and fabulous people.”—Michael Symon, James Beard Award–winning chef, New York Times bestselling author, and restaurateur

“The red sauce approach sets this cookbook apart and will spark the interest of home cooks ready to ditch the jar and tackle from-scratch Italian cooking.”—Library Journal