'Lido' Cookbook Authors Share Summer Recipes
Why It Matters
The book and segment package accessible coastal Italian recipes and techniques for home cooks, tapping into demand for seasonal, convivial summer cooking while promoting the chefs’ restaurant and brand. It offers practical tips that make authentic-sounding Italian dishes attainable, which can drive cookbook sales and restaurant interest.
Summary
Chef duo Melissa Pellegrino and Matthew Schalaba, owners of Bufalina in Guilford, Connecticut, showcased recipes from their new cookbook Lido: Recipes and Stories from Italy’s Beach Clubs on a summer cooking segment. They demonstrated a bean panzanella—featuring blanched green beans, sautéed cannellini beans, crispy oven-toasted croutons, tomatoes, basil, olive oil and vinegar—and roasted pepper rolls dressed with an anchovy, caper and parsley mixture inspired by bagna cauda. The pair explained simple techniques such as blistering peppers in a hot oven to loosen skins and encouraged adjusting dressings to taste. Throughout, they emphasized the beach-club origins of the dishes and their family-friendly, seaside dining appeal.
Comments
Want to join the conversation?
Loading comments...