The stories trace Vetri's career from L-A to New York, Italy to Philadelphia. His favorite recipe: pasta dough, which may take more than one "try" to get that certain "feel".
Once you've rolled the dough to final form, you'll see how versatile it is, A few passes with a knife yields squares for ravioli. Or roll it up and chop, and you get thin noodles.
Tonight, the chef will join fellow author Jose Garces at his "Amada" for appetizers, then ride to Vetri's "Osteria" on a chartered trolley. The two say it's going to be a fun event.
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