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Grand Central Publishing claimed Nuovo Vesuvio. The ´family´ restaurant, redefined. Home to the finest in Napolitan´ cuisine and Essex County´s best kept secret. Now Artie Bucco, la cucina´s master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that´s not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco´s Vesuvio´s menu from 1926; AJ´s school essay on ´Why I Like Food´; Bobby Bacala´s style tips for big eaters, and much, much more. So share the big table with: Tony Soprano, waste management executive ´Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it´s shoe leather and think they´re Wolfgang Puck.´ Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard. Corrado ´Junior´ Soprano, Tony´s uncle ´Mama always cooked. No one died of too much cholesterol or some such crap.´ Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott´, a grand-operatic vegetable medley. Carmela Soprano, Tony´s wife ´If someone were sick, my inclination would be to send over a pastina and ricotta. It´s healing food.´ Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy ´Shcarole with Garlic. Peter Paul ´Paulie Walnuts´ Gualtieri, associate of Tony Soprano ´I have heard that Eskimos have fifty words for snow. We have five hundred words for food.´ Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that´s pure heaven. As Artie says, ´Enjoy, with a thousand meals and a thousand laughs. Buon´ appetito!´
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