We celebrated the release of SAVEUR editor-in-chief Stacy Adimando’s new cookbook Piatti: Plates and Platters for Sharing, Inspired by Italy last week and have been cooking through it ever since. We already knew we had her family to thank for our all-time favorite chicken soup recipe, but it turns out they inspired so many more of her adventures in the kitchen.
Stacy's Italian-American heritage and travels around Italy—combined with her love of hosting, (over)feeding people, and grazing—led her down a path to studying Italian regional antipasti. In Italy, big, unfussy platters of antipasti might as well be a magnet: Wherever they are, people will gather. And there, this course can be so much more than a charcuterie plate—it can be a simple, make-ahead Sardinian flatbread called carta di musica topped with melted cheese, sliced coppa, and pickled chiles. Or a dish of steamed clams in a tomato-wine sauce, elevated by Stacy's addition of bright broccoli rabe and crispy prosciutto. Piatti (Italian for "plates") is all about warming up Americans to the beautiful and diverse tradition of antipasti, one that is vastly unexplored in our country—and one that can bring you so much warmth and joy.
