Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria in New York City a perennially popular destination. 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. Here too are recipes for "stuffed pizza," including calzone, Stromboli, and pizza rustica from Puglia. Looking for something a little lighter? Try the antipasti. Based on simple seasonal vegetables…
Mario Batali is a chef and the author of several cookbooks including Molto Italiano: 327 Simple Italian Recipes, which won the James Beard Award, Molto Batali: Simple Family Meals from My Home to Yours, and America--Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers.