Best-selling author and award winning television chef, Lidia Bastianich-together with her longtime Executive Chef Fortunato Nicotra-share 115 of the delicious recipes that have made Felidia a New York City dining destination for almost four decades. Ever since it first opened its doors on the Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York's most revered restaurants. In these pages, she shares favorite recipes that can be made at home, including: Pasta Primavera; Linguine with Mussels, Clams and Broccoli; Pear and Pecorino Ravioli; Chicken Piazzaiola; Short Ribs Braised in Barolo and exquisite desserts such as Chocolate Hazelnut Flan and Open Cannoli. Also included are cocktail recipes from the restaurant's lively bar, such as Passion Fruit Spritz and Frozen Peach Bellini. Filled with Lidia's same warmth and hospitality that are the hallmark of all Lidia's cookbooks, Felidia is the next-best thing to enjoying an evening out at this award winning eatery.
by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
by Lidia Matticchio Bastianich
by Joseph Bastianich, Tanya Bastianich Manuali
by Mark Twain
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