More than any other chef in the city, Marc Vetri has the magic. Not only does he run our most charming restaurant (Osteria) and our most nationally acclaimed one (Vetri); he does so with remarkably little pomp, wooing devotees almost solely with his beautiful Italian dishes — dishes that are thoughtful and complex, never overwrought, and always, always memorable. This month, the magician reveals his secrets in gorgeous, glossy Il Viaggio di Vetri: A Culinary Journey, a compendium of recipes for his greatest hits — including, among other things, the pudgy, half-moon-shaped casoncelli pasta, stuffed with ground meat, raisins and crushed almond cookies (pictured), he learned to make in Bergamo — and a lovely look into the world of an Abington boy with Italian roots who grew into the symbol of great food in Philadelphia.
Taste: Eat This Now: Marc Vetri’s Recipes
More than any other chef in the city, Marc Vetri has the magic
Originally published in Philadelphia Magazine, October 2008