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WINE EVENTS
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VINTAGE BABBO |
The next Vintage Babbo dinner will take place on Monday, September 27th. Amarone: Claudio Viviani
Click here for more information. |
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| DINING
AT BABBO |
| Dinner
is served nightly from 5:30-11:30PM Monday-Saturday and on Sundays
from 5:00-11:00PM. |
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THE BABBO COOKBOOK
By Mario Batali
The Babbo Cookbook is filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo’s renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrées; and a selection of Babbo’s irresistible dessert offerings. |
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| SOMMELIER'S
PICKS: WINES OF MARCHE |
| CONERA |
Coming soon...
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ON SALE NOW!
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MOLTO GUSTO
Easy Italian Cooking
by Mario Batali |
Take the taste of Otto home with "Molto Gusto", a collection of recipes for everyone's favorites: pizza, pasta, antipasti, and gelati. Mario writes the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching them how to make really great pizza at home without any fancy equipment
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| REGION
OF THE MONTH: LE MARCHE |
EXPLORING
CONERA
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STAFF
PICKS |
LONDON 2010
London , unlike anywhere else I’ve ever visited, seems to always be in some kind of state of flux. Last summer, I found Londoners had changed yet again; into somewhat dazed, snarly creatures who would walk right into you without an “excuse me”...
Read more...
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NOW AVAILABLE! |
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DOLCI ITALIANO - DESSERTS FROM THE BABBO KITCHEN
BY GINA DePALMA
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Just as Mario Batali has changed the way we eat, cook, and think about the savory foods of Italy, Gina DePalma, a chef in Babbo’s pastry kitchen from the beginning and now the author of DOLCE ITALIANO: Desserts from the Babbo Kitchen (W.W. Norton & Co, 2007; $35.00 hardcover), is revolutionizing the concept of Italian desserts. Gina’s devotion to fresh ingredients, simple yet elegant style, flawless technique, and uniquely Italian sensibility make Dolce Italiano a necessity for anyone who loves cooking and eating Italian food—and for those home cooks who, like Gina, lie awake at night in bed dreaming of the perfect dessert.
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