Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions

Combing the flavors of the South and North, Tropiano Tucci blends her spicy Calabrian dishes with Scappin's flavors from the Veneto. And in an added surprise, Tropiano Tucci reveals the authentic, previously secret family recipe for the Timp no, made famous in son Stanley Tucci's 1996 film Big Night. The dish--a thin sheet of dough shaped like a drum and layered with salami, provolone, hard-boiled eggs, meatballs, pasta and more--satisfies expectations; it's rich, extravagant and challenging. The book is layered throughout with stories of preparing food for and making the film (when director Tucci met Le Madri chef Scappin, who is now on the faculty of the Culinary Institute of New York) and with anecdotes from the extended Tucci and Scappin families. The recipes all give proof of what Stanley Tucci calls ""our [Italian] obsession with food."" Many recipes (Caponata, Stuffed Peppers, Simple Chicken Breast with Sage and Cream-filled Cannoli) are traditional, but there are many personalized dishes as well, like Fried Pasta, Tucci Family Focaccia and, from Scappin's sister, Livia's Tiramis . Full flavors abound in such meals as Braised Italian-Style Pot Roast (made in the oven with red wine, porcini mushrooms and the usual aromatics); Buckwheat Noodles with Swiss Chard, Potatoes, Cabbage, Fontina and Sage; and Chicken Rolled and Stuffed with Smoked Mozzarella, Spinach and Prosciutto. This is an appealingly collegial addition to the groaning shelves of Italian cookbooks. (Oct.)