Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto.
Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened Osteria di Tramonto on Chicago’s north shore. In this spectacular restaurant, he serves the kind of earthy, hearty fare so beloved by Italians—and Americans.
Now, Rick has written a cookbook showcasing the food from his osteria, with recipes ideally suited for the home cook. Osterias tend to be open all day, so Rick’s book features recipes for breakfast, lunch, and dinner, as well as for little snacks in between.
Breakfast and brunch recipes include omelets, frittatas, pancakes, crepes, and smoothies. Lunch includes salads, soups, pizzas, and simple pasta and meat dishes. Dinner offers everything from bruschetta and antipasto to fish, meat, and braised dishes, pasta, and desserts. There are small plates, too, and numerous antipasti, panini, and crostini.
Blood Orange Crepes with Vanilla Mascarpone, Roman-Style Omelets, Rick’s Mother’s Lasagna, Capellini with Six Summer Tomatoes, Wood-Roasted Mussels in White Wine Sauce, Braised Pork Shanks with Borlotti Beans, Lamb Porterhouse with Salsa Verde, Goat Cheese Scalloped Potatoes, and Italian Chocolate Pudding are just some of the more than 150 intensely flavorful dishes. This is an irresistible collection no true lover of good eating will want to pass up.
About Rick Tramonto
RICK TRAMONTO — Recognized in 1994 as one of Food & Wine’s Top Ten Best New Chefs and in 2002 as Best Chef: Midwest Region by the James Beard Foundation, Tramonto has garnered international attention and a host of prestigious awards for his work at Trio, Brasserie T, and his renowned four-star, Relais-Gourmand restaurant Tru in Chicago. Tramonto, who has written four previous cookbooks, has appeared on Oprah, Today, CBS This Morning, and on the Food Network’s Iron Chef. In 2006 he founded Cenitare Restaurants, a restaurant-management and development company, with concepts including Osteria di Tramonto, Tramonto’s Steak & Seafood, and RT Lounge. He lives in the northern suburbs of Chicago with his wife, Eileen, and their children.
About Mary Goodbody
MARY GOODBODY is a nationally known food writer and editor. Her credits include Tru and Amuse-Bouche with Rick Tramonto, and Taste Pure and Simple with Michael Nischan. The editor of the IACP Food Forum Quarterly, she lives outside New York with her daughter.
"Warm your kitchen and your soul with straightforward food from Rick Tramonto’s Osteria. It will surely make your kitchen smell like home."
“A wonderful compilation of osteria-style recipes! This book captures the soul of family-style, ‘smart casual,’ Italian cooking.”
"Rick's books never fail to deliver delicious flavors and techniques that are perfect for the home cook and savvy enough for chefs. Osteria is a cookbook you can take real comfort in when you are good and hungry!"
—Chef Cat Cora, first and only female Iron Chef on FOOD Network's Iron Chef America
"For the last decade, I've been traveling in and out of Chicago several times a year and I'm always amazed at what a true culinary destination the city has become. And without a doubt, Rick Tramonto is as integral to the flavor of Chicagoland as anybody. With this book, all of that simple, yet delicious, Italian fare with which Rick embraces his restaurant customers everyday is beautifully laid out for us all to take home and enjoy with our own friends and family."
From the Hardcover edition.