Trattoria Grappolo: Simple Recipes for Traditional Italian Cuisine [Hardcover]

Curti, executive chef and cofounder of Santa Ynez, Calif., bistro Trattoria Grappolo, aims to share his expertise in both his native Italian cooking and the California wine he serves alongside it. Unfortunately, the text introducing each chapter offers little insight into the ingredients, significance or origins of the dishes. Individual recipe introductions would be helpful in explaining the inclusion of American-inflected dishes like Insalata di Pollo, a salad of fried chicken, Romaine lettuce and gorgonzola cheese, in a cookbook of traditional Italian cuisine. The recipes themselves are a solid mix of familiar (Angel Hair with Fresh Tomato and Basil; Roasted Chicken with Fresh Lemon and Herbs) and intriguing (Risotto with Lamb Ragu; Grilled Lobster with Sage and Cannellini Beans). Each concludes with a very specific local wine-pairing suggestion, and a final section features sourcing information. With so many Italian cookbooks on the market, this one is most likely to appeal to fans of the restaurant—and, perhaps, fans of celebrities like Bo Derek and Ellen DeGeneres, whose gushing blurbs adorn the cover. Over 50 color photos. (Sept.)
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<P>Capturing the essence of traditional Italian cooking, Chef Leonardo Curti, along with brothers Chef Alfonso and Chef Georgio Curti, team up with award-winning cookbook author and Touring & Tasting Magazine wine editor James O. Fraioli to take home cooks on a rare odyssey into one of the world's most coveted food & wine cultures. </P>

Chef Leonardo Curti is the executive chef and co- proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, California. Born in Calabria, Italy, Leonardo learned his culinary skills in Tuscany before relocating to Los Angeles, where he worked as a chef at Cicada Restaurant and founded Pane Caldo in Beverly Hills. James O. Fraioli is a published, award-winning author, and an internationally recognized travel writer. He is the author of numerous books on a wide range of subjects. His celebrated cookbook: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs has appeared in The New York Times, been presented at the White House, and featured on the Food Network's The Essence of Emeril. He is also a contributing writer and professional photographer for 18 magazines. Prior tohis fulltime writing career, Fraioli spent eight years in the motion-picture and television industry for FOX, Walt Disney and Warner Bros. <BR>