Angie Rito and Scott Tacinelli, the chefs of New York City’s critically acclaimed Don Angie, revive the genre with a new point of view that proudly straddles the boundary between Italian and American cuisine in Italian American. They combine family favourites passed down through generations with unique twists and riffs inspired by both old and new inspirations. These homey dishes, such as their iconic pinwheel lasagna, orange-and-Campari-glazed ribs, hot shrimp parm meatballs, and a creamy, bubbling gratin of broccoli rabe and sharp provolone, feel familiar but are far from expected.
