A. An antipasto of mixed olives, roasted peppers, artichoke hearts, hard-crusted breads and Parmigiano Reggiano from Italy. “It’s one of the best cheeses in the world.” That would be followed by soup, maybe minestrone, and a mixed-greens salad. The pasta would be either homemade or imported from Italy. It would likely be served in a red sauce (the recipe has been in Fedeli’s family for generations). Next would come either a chicken or veal scaloppini. There would be a choice of wine — Chianti, Brunello and a California variety as well. After all that, dessert would be light, either a pink-grapefruit sorbet or a pistachio gelato.
The Influentials: Umberto Fedeli
A. An antipasto of mixed olives, roasted peppers, artichoke hearts, hard-crusted breads and Parmigiano Reggiano from Italy. “It’s one of the best cheeses in the world.” That would be followed by soup, maybe minestrone, and a mixed-greens salad. The pasta would be either homemade or imported from Italy. It would likely be served in a red sauce (the recipe has been in Fedeli’s family for generations). Next would come either a chicken or veal scaloppini. There would be a choice of wine — Chianti, Brunello and a California variety as well. After all that, dessert would be light, either a pink-grapefruit sorbet or a pistachio gelato.
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12:00 AM EST
March 24, 2008