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Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx
The most fun Italian-American cookbook you’ll ever splatter red sauce on, with over 70 recipes from chef, restauranteur, Food Network star, and Bronx-born Italian-American Christian Petroni.
Christian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He’s been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina.
All his knowledge, experience, and homegrown Italian heritage are wrapped up in his debut cookbook, Parm to Table. The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it.
The book is broken up into chapters based on what you’re looking for:
Italian-American Classics, like 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana
Family-Style Meals, like Lasagna “Calabrese Influence,” Fried Meatballs, and Fresh Mozzarella Sticks
Weeknight Go-To’s, like My Babe’s Sausage & Peppers and Potato Frittata
Ponza inspired dishes, like Spaghetti Vongole and Zia Gisella’s Braised Calamari Pasta
Plus Soups and Braises, Heros (sandwiches), Condimenti & Basic Sauces, and Dolci (Sweets)
With lush food photography and lifestyle imagery throughout, the book is as visually stunning as the food is delicious. Parm to Table is the go-to cookbook for anyone who loves comforting, home-cooked food, from Italy to the Bronx.
Christian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He’s been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina.
All his knowledge, experience, and homegrown Italian heritage are wrapped up in his debut cookbook, Parm to Table. The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it.
The book is broken up into chapters based on what you’re looking for:
Italian-American Classics, like 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana
Family-Style Meals, like Lasagna “Calabrese Influence,” Fried Meatballs, and Fresh Mozzarella Sticks
Weeknight Go-To’s, like My Babe’s Sausage & Peppers and Potato Frittata
Ponza inspired dishes, like Spaghetti Vongole and Zia Gisella’s Braised Calamari Pasta
Plus Soups and Braises, Heros (sandwiches), Condimenti & Basic Sauces, and Dolci (Sweets)
With lush food photography and lifestyle imagery throughout, the book is as visually stunning as the food is delicious. Parm to Table is the go-to cookbook for anyone who loves comforting, home-cooked food, from Italy to the Bronx.
- GenresCookbooksNonfictionFood
240 pages, Hardcover
Published September 23, 2025
30 people are currently reading
127 people want to read
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Displaying 1 - 30 of 31 reviews
June 8, 2025
Wow, this truly was an amazing Cookbook. Not only did it have delicious recipes (my fave was the Baked Ziti), it also including the staples you'd need specifically to make sure you get the best tasting outcome. I loved that it included tons of pictures of the food (which looked mouth watering) but also a backstory of Christian and his family! The funny comments throughout the book and in the recipes, were so hilarious! I found those touches to be truly amazing and it made this cookbook even better. Most receipes I could make with equipment I already owned. I felt like a fancy Italian restaurant every night when I made these for me and my son. My son is a huge fan of the garlic bread, marinara, chicken Parm and the ranch dressing from these recipes! I love that they're truly delicious with amazing flavors, but also storable for leftovers. The marinara I made a big batch and froze half then refridgerated the other half to use throughout the week. I'm obsessed with all of these recipes! We're trying the Lemon Spaghetti tomorrow night! Thanks for giving me a little slice of Italian in my kitchen and dining room!
I received this cookbook from NetGalley and Harvest to read/cook/review. All of the statements above are my true opinions after fully reading this cookbook and making several of the recipes.
I received this cookbook from NetGalley and Harvest to read/cook/review. All of the statements above are my true opinions after fully reading this cookbook and making several of the recipes.
December 29, 2025
The punny title was what drew me to this book, that and my love of the food served at old-school-red-sauce Italian joints. The FoodTV chef/personality author (and thanks in part, I am guessing, to his ghostwriter) reminded me of a cleaner version of fellow chef Matty Matheson. I found myself enjoying the stories in the headnotes, which were sometimes longer than the actual recipes. The recipes are Italian-American (or American-Italian), so based in Italian cuisine but evolved once stateside to become its own special cuisine.
The book is full of tastefully styled photos that will leave you craving all of the beloved Italian-American dishes pictured. The recipes are well-written but seemingly for cooks with some experience. If you are apprehensive about using a lot of olive oil, be prepared because copious amounts are used and there is a lot of frying but that's what makes it all so very, very delicious.
The book is full of tastefully styled photos that will leave you craving all of the beloved Italian-American dishes pictured. The recipes are well-written but seemingly for cooks with some experience. If you are apprehensive about using a lot of olive oil, be prepared because copious amounts are used and there is a lot of frying but that's what makes it all so very, very delicious.
October 5, 2025
Parm to Table by Christian Petroni (and Lesley Porcelli) delivers incredible flavor. I made the 8 Hour Marinara, Shrimp Parm, Pork Braciole, and Broccoli Rabe and they were all fantastic. The dishes taste restaurant quality but they’re definitely time consuming and not beginner friendly. I loved the photos and the blurbs explaining each recipe and I’m excited to cook a Weeknight Go-To recipe next! Thanks to NetGalley and William Morrow for this early release in exchange for my review.
June 27, 2025
Petroni's cookbook is filled with recipes that lovers of Italian food will recognize and dishes that will conjure up childhood memories for those who grew up in Italian families. The book is a love letter to Italian-American heritage, culture, and cuisine.
I received an electronic galley copy of this title from NetGalley in exchange for an honest review.
I received an electronic galley copy of this title from NetGalley in exchange for an honest review.
October 26, 2025
I loved the chance to read this book! Travel across Italy is one of those topics I can never get enough of. Part cookbook, part adventure, part the quest for Italian-comfort food, and the origins of some of the classic dishes we know here in America. I look forward to getting a hardcopy of this book, since I read it digitally, and plan to add it to my collection of travel/food/writing memoirs.
July 1, 2025
Parm to Table by Christian Petroni is hands-down my new favorite Italian cookbook, and as a St. Louis native with a serious Italian food obsession (thanks to the late Mr. O-P’s lasagna obsession and our city’s legendary “Hill” neighborhood), that’s saying something. This book is like a big, warm hug from an Italian nonna, mixed with a Bronx-born chef’s swagger and a sprinkle of Food Network flair. It’s fun, it’s unfussy, and it’s packed with recipes that’ll have you cooking like you grew up in an Italian kitchen.
Christian Petroni, a chef who cut his teeth in his uncle’s Italian restaurant and spent summers soaking up old-world vibes on the coast of Naples, brings all that heritage to the table. His debut cookbook, Parm to Table, is a delicious mash-up of Italian-American classics and Ponza-inspired dishes that feel like they’re straight out of your family’s Sunday supper. With over 70 recipes, this book covers everything from 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana to weeknight lifesavers like My Babe’s Sausage & Peppers and crowd-pleasers like Fresh Mozzarella Sticks. There’s even a chapter for dolci (sweets!) to satisfy your sweet tooth.
Many things make this book appealing. For starters, it’s organized in a way that just makes sense: Italian-American Classics, Family-Style Meals, Weeknight Go-To’s, Ponza-inspired dishes, plus sections for soups, braises, heros (sandwiches), and sauces. Whether you’re craving a cozy Lasagna “Calabrese Influence” or a quick Potato Frittata, there’s something for every mood. The ingredients are accessible—think stuff you can grab at any grocery store or have in your pantry—and the recipes lean hard into olive oil for that rich, soul-satisfying flavor.
Additionally, Christian’s personality shines through with funny little comments sprinkled throughout, making you feel like you’re cooking with a buddy. The lush photography is a feast for the eyes (though I wouldn’t mind a few more pics for us visual learners). You also get a peek into Christian’s life—his Bronx roots, his family, and how he went from a kid in the kitchen to a Food Network star. It’s like a memoir and a cookbook rolled into one, and it makes every recipe feel personal.
For beginners who want to whip up authentic Italian dinners for two, this book is a godsend. The instructions are clear, the equipment is stuff you probably already own, and Christian even throws in tips for nailing the best flavors (like which staples to keep on hand). It’s perfect for anyone who loves Italian food but doesn’t want to deal with pretentious recipes or hard-to-find ingredients. I’m already planning to cook my way through this one, from Spaghetti Vongole to Zia Gisella’s Braised Calamari Pasta.
If you’re an Italian food lover, a beginner cook, or just someone who wants to bring a little Bronx-Italian magic to your kitchen, Parm to Table is a must. It’s fun, it’s flavorful, and it’s bound to become your go-to for cozy, crowd-pleasing meals. Grab a copy, pour some wine, and get cooking—you won’t regret it!
Many thanks to NetGalley for providing me with an advanced digital copy in exchange for an honest review.
Christian Petroni, a chef who cut his teeth in his uncle’s Italian restaurant and spent summers soaking up old-world vibes on the coast of Naples, brings all that heritage to the table. His debut cookbook, Parm to Table, is a delicious mash-up of Italian-American classics and Ponza-inspired dishes that feel like they’re straight out of your family’s Sunday supper. With over 70 recipes, this book covers everything from 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana to weeknight lifesavers like My Babe’s Sausage & Peppers and crowd-pleasers like Fresh Mozzarella Sticks. There’s even a chapter for dolci (sweets!) to satisfy your sweet tooth.
Many things make this book appealing. For starters, it’s organized in a way that just makes sense: Italian-American Classics, Family-Style Meals, Weeknight Go-To’s, Ponza-inspired dishes, plus sections for soups, braises, heros (sandwiches), and sauces. Whether you’re craving a cozy Lasagna “Calabrese Influence” or a quick Potato Frittata, there’s something for every mood. The ingredients are accessible—think stuff you can grab at any grocery store or have in your pantry—and the recipes lean hard into olive oil for that rich, soul-satisfying flavor.
Additionally, Christian’s personality shines through with funny little comments sprinkled throughout, making you feel like you’re cooking with a buddy. The lush photography is a feast for the eyes (though I wouldn’t mind a few more pics for us visual learners). You also get a peek into Christian’s life—his Bronx roots, his family, and how he went from a kid in the kitchen to a Food Network star. It’s like a memoir and a cookbook rolled into one, and it makes every recipe feel personal.
For beginners who want to whip up authentic Italian dinners for two, this book is a godsend. The instructions are clear, the equipment is stuff you probably already own, and Christian even throws in tips for nailing the best flavors (like which staples to keep on hand). It’s perfect for anyone who loves Italian food but doesn’t want to deal with pretentious recipes or hard-to-find ingredients. I’m already planning to cook my way through this one, from Spaghetti Vongole to Zia Gisella’s Braised Calamari Pasta.
If you’re an Italian food lover, a beginner cook, or just someone who wants to bring a little Bronx-Italian magic to your kitchen, Parm to Table is a must. It’s fun, it’s flavorful, and it’s bound to become your go-to for cozy, crowd-pleasing meals. Grab a copy, pour some wine, and get cooking—you won’t regret it!
Many thanks to NetGalley for providing me with an advanced digital copy in exchange for an honest review.
April 19, 2025
So many Americans, both of Italian heritage and not have some Italian-American dish on their list of top comfort foods. Either a warm bowl of pasta in red sauce, meatballs, chicken parm, or lasagna, these dishes are like a warm hug to cheer us when we are down and something to share with our loved ones. I did not seek this book out because the author has been on the food network or garnered praise from Martha Stewart, but for the promise of these staples of warmth, nostalgia, and familiarity. Reading through the book, I conclude the promise is fulfilled.
The book starts with an introduction, basically the author's bio starting from growing up in the Bronx, spending summers with family in Ponza, a small Island off the coast of Naples in southern Italy to life as a (self-taught) restaurant chef/owner, Food Network celeb and tying it to the theme of the book...familiar comfort foods, the kind of food that brought him success. This is followed by La Cantina, a look into the pantry. And then the recipe chapters, Italian American Classics: (tribute to the "red sauce joints" of his youth, not quite home cooking, not the dishes found in Italy) baked clams, garlic bread, shrimp, eggplant, and chicken parm, marinara sauce, aglio olio, chicken marsala, fried calamari, and more; Family Style: (communal eating, meals made for the family)lasagna, fried meatballs, braciole, baked ziti, artichoke pie, gnudi, meatloaf, polenta, etc...; Weeknight Go-tos:(comfort foods that are quick and easy to prepare) potato frittata, sausage and peppers, lemon spaghetti; Ponza:(dishes from summers in Italy)spaghetti vongole, pasta with bottarga, ragu; Soups & Braises: lentil soup, risotto, pastina; Heroes: (sandwiches) potato & egg sandwich, stromboli, tuna with olives, porchetta; Condiments & Basic Sauces: breadcrumbs-homemade, mayo, giardiniera, ranch dressing, roasted peppers, garlic butter, amatriciana sauce, pistachio sauce, chile crisp, lemon vinaigrette; and finally, Dolci:(sweets)tiramisu, zeppole, panettone, cookies for Christmas. The structure of the recipes is fairly straightforward with a blurb, ingredient list, instruction, and photos of most finished dishes. I look forward to cooking my way through this book and sharing these dishes with friends and family.
I received access to this ebook thru NetGalley (for which I want to thank NetGalley and the publisher, William Morrow - Harvest) for an honest review. The opinion expressed here is my own.
The book starts with an introduction, basically the author's bio starting from growing up in the Bronx, spending summers with family in Ponza, a small Island off the coast of Naples in southern Italy to life as a (self-taught) restaurant chef/owner, Food Network celeb and tying it to the theme of the book...familiar comfort foods, the kind of food that brought him success. This is followed by La Cantina, a look into the pantry. And then the recipe chapters, Italian American Classics: (tribute to the "red sauce joints" of his youth, not quite home cooking, not the dishes found in Italy) baked clams, garlic bread, shrimp, eggplant, and chicken parm, marinara sauce, aglio olio, chicken marsala, fried calamari, and more; Family Style: (communal eating, meals made for the family)lasagna, fried meatballs, braciole, baked ziti, artichoke pie, gnudi, meatloaf, polenta, etc...; Weeknight Go-tos:(comfort foods that are quick and easy to prepare) potato frittata, sausage and peppers, lemon spaghetti; Ponza:(dishes from summers in Italy)spaghetti vongole, pasta with bottarga, ragu; Soups & Braises: lentil soup, risotto, pastina; Heroes: (sandwiches) potato & egg sandwich, stromboli, tuna with olives, porchetta; Condiments & Basic Sauces: breadcrumbs-homemade, mayo, giardiniera, ranch dressing, roasted peppers, garlic butter, amatriciana sauce, pistachio sauce, chile crisp, lemon vinaigrette; and finally, Dolci:(sweets)tiramisu, zeppole, panettone, cookies for Christmas. The structure of the recipes is fairly straightforward with a blurb, ingredient list, instruction, and photos of most finished dishes. I look forward to cooking my way through this book and sharing these dishes with friends and family.
I received access to this ebook thru NetGalley (for which I want to thank NetGalley and the publisher, William Morrow - Harvest) for an honest review. The opinion expressed here is my own.
October 5, 2025
Originally posted on my blog Nonstop Reader.
Parm to Table is a nice collection of Italian influence recipes developed and curated by Chef Christian Petroni. Released 23rd Sept 2025 by HarperCollins on their Wm. Morrow Harvest imprint, it's 240 pages and is available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout.
This is an appealing and wide-ranging collection which hits most of the best known standards, but also includes some interesting lesser known dishes which could potentially become fast favorites. Chef Petroni has an appealing informal writing voice and the book is peppered with memories and personal stories which are warm and engaging. It's not just a dry collection of recipes.
Dishes are arranged thematically in chapters: Italian American classics, family style, weeknight go-tos, Ponza (a little island in the Mediterranean Chef's family are from), soups & braises, heroes (the sandwiches), condiments & sauces, and dolci (sweets).
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in imperial (US standard) only. Most of the ingredients can be easily sourced at any moderately well stocked grocery store. No nutritional information is included. Tips and variations on each recipe are included in a text box at the end.
The book also includes a short author bio, and a metric conversion chart, as well as a cross referenced index.
The photography throughout is clear and in color. Process/tutorial photos are unencumbered, clear, detailed, and easy to understand. Graphically it's very well done and colorful.
Four and a half stars. This would make a superlative selection for public or secondary school library acquisition, as well as for the home cook's reference library. Lots of classic comfort food to be found here.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Parm to Table is a nice collection of Italian influence recipes developed and curated by Chef Christian Petroni. Released 23rd Sept 2025 by HarperCollins on their Wm. Morrow Harvest imprint, it's 240 pages and is available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout.
This is an appealing and wide-ranging collection which hits most of the best known standards, but also includes some interesting lesser known dishes which could potentially become fast favorites. Chef Petroni has an appealing informal writing voice and the book is peppered with memories and personal stories which are warm and engaging. It's not just a dry collection of recipes.
Dishes are arranged thematically in chapters: Italian American classics, family style, weeknight go-tos, Ponza (a little island in the Mediterranean Chef's family are from), soups & braises, heroes (the sandwiches), condiments & sauces, and dolci (sweets).
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in imperial (US standard) only. Most of the ingredients can be easily sourced at any moderately well stocked grocery store. No nutritional information is included. Tips and variations on each recipe are included in a text box at the end.
The book also includes a short author bio, and a metric conversion chart, as well as a cross referenced index.
The photography throughout is clear and in color. Process/tutorial photos are unencumbered, clear, detailed, and easy to understand. Graphically it's very well done and colorful.
Four and a half stars. This would make a superlative selection for public or secondary school library acquisition, as well as for the home cook's reference library. Lots of classic comfort food to be found here.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
December 4, 2025
Christian Petroni grew up in the Bronx but spent his summers with his grandparents in Italy. Once he got into the culinary world, he knew he wanted to start a restaurant and when he finally did, he centered it around garlic bread and red sauce- what people really want to eat. Since then, he’s opened several more restaurants and he’s become popular on Food Network. This book is definitely centered around red sauce- many of the recipes require his 8-Hour Marinara and the recipe makes SO MUCH. It definitely felt like we were eating restaurant food all week- everything is loaded with fat and the portion sizes are huge. Some of the instructions are vague, like I imagine a restaurateur would describe his dishes- so probably not a good book for beginners. I had good results cross-referencing these recipes with other recipes online to fill in the gaps. Thank you for the gifted copy, Harvest Books.
🇮🇹
Here’s what I made:
🥖 Stromboli- the recipe has way more cheese and sauce than will actually fit in 1 lb of Trader Joe’s GF pizza dough but I did my best and ended up with basically a giant GF hot pocket. Delicious and nostalgic.
🧀 Baked Ziti- tons of cheese with the super flavorful 8-hour marinara- I was in heaven.
🥔 Pasta e Patate- with mostly noodles, potato, and a lot of cooked down chicken broth, this tastes like soup. Kinda plain. The author says it’s peasant food so I guess I should have anticipated something less exciting.
🐖 Penne Vodka (No Vodka, No Penne)- holy richness. This has tons of cream, 3 different cuts of pork, and 4 cups of cheese. The recipe also asks for 1 cup of olive oil and 4 tbsp of butter then you cook all these pig varieties into a “cornucopia of fats” and I just couldn’t bring myself to eat all that. I threw away 3 cups of fat before stirring the rest of the sauce ingredients in. The sauce ended up super great so just follow my lead!
🇮🇹
Here’s what I made:
🥖 Stromboli- the recipe has way more cheese and sauce than will actually fit in 1 lb of Trader Joe’s GF pizza dough but I did my best and ended up with basically a giant GF hot pocket. Delicious and nostalgic.
🧀 Baked Ziti- tons of cheese with the super flavorful 8-hour marinara- I was in heaven.
🥔 Pasta e Patate- with mostly noodles, potato, and a lot of cooked down chicken broth, this tastes like soup. Kinda plain. The author says it’s peasant food so I guess I should have anticipated something less exciting.
🐖 Penne Vodka (No Vodka, No Penne)- holy richness. This has tons of cream, 3 different cuts of pork, and 4 cups of cheese. The recipe also asks for 1 cup of olive oil and 4 tbsp of butter then you cook all these pig varieties into a “cornucopia of fats” and I just couldn’t bring myself to eat all that. I threw away 3 cups of fat before stirring the rest of the sauce ingredients in. The sauce ended up super great so just follow my lead!
July 10, 2025
Now this is a cookbook! I have really begun to immerse myself in Italian cuisine (mostly by eating it, haha) but I really have wanted to learn how to make my own with tried and true recipes, but did not know where to start. Parm to Table by Christian Petroni is everything I want in an Italian-American cookbook. It is bold, comforting, full of heart, and absolutely packed with flavor. From the first flip through, I was hooked by the stunning photos, warm storytelling, and recipes that make me want to try every single one.
This isn’t just a collection of delicious meals, but a love letter to Italian-American tradition. Petroni brings his Bronx swagger and Ponza soul into every recipe, giving us unfussy, flavor forward food that’s nostalgic, accessible, and deeply personal. His voice comes through on every page; he is funny, honest, and passionate and makes it feel like you’re cooking alongside a friend (who just happens to be a Food Network star).
The recipes are easy to follow, made with stuff I mostly already had in my pantry, and gave me restaurant quality results in my own kitchen. Plus, the tips sprinkled throughout are so helpful!
There’s so much variety here: family style classics, weeknight go tos, Ponza inspired dishes, and even sweets. I love that it’s both a cookbook and a peek into Christian’s life and heritage. It reads like a warm hug from Nonna, with a splash of red sauce and a glass of wine.
If you love Italian food, comfort food, or just want to cook meals that make people happy, this is a great cookbook. I can’t wait to get the physical copy and keep cooking my way through it.
Thank you to NetGalley, Christian Petroni, and William Morrow for the eARC of this book.
This isn’t just a collection of delicious meals, but a love letter to Italian-American tradition. Petroni brings his Bronx swagger and Ponza soul into every recipe, giving us unfussy, flavor forward food that’s nostalgic, accessible, and deeply personal. His voice comes through on every page; he is funny, honest, and passionate and makes it feel like you’re cooking alongside a friend (who just happens to be a Food Network star).
The recipes are easy to follow, made with stuff I mostly already had in my pantry, and gave me restaurant quality results in my own kitchen. Plus, the tips sprinkled throughout are so helpful!
There’s so much variety here: family style classics, weeknight go tos, Ponza inspired dishes, and even sweets. I love that it’s both a cookbook and a peek into Christian’s life and heritage. It reads like a warm hug from Nonna, with a splash of red sauce and a glass of wine.
If you love Italian food, comfort food, or just want to cook meals that make people happy, this is a great cookbook. I can’t wait to get the physical copy and keep cooking my way through it.
Thank you to NetGalley, Christian Petroni, and William Morrow for the eARC of this book.
Want to read
October 17, 2025As heard on The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters (836: Italian Two Ways with Chefs Joshua McFadden and Christian Petroni)
October 17, 2025 (originally aired)
https://pscrb.fm/rss/p/mgln.ai/e/5/dt...
This week, we’re diving into Italian cooking, from the Pacific Northwest to the Bronx. First, chef and author Joshua McFadden joins us to talk about Six Seasons of Pasta, his love letter to everyone’s favorite food. Known for his hit cookbook Six Seasons: A New Way with Vegetables, Joshua brings that same seasonal sensibility to pasta, pairing local produce with traditional Italian technique, and shares his recipe for Nut Ragu. Then, Bronx-born chef Christian Petroni takes us into the heart of Italian American cooking with his debut cookbook, Parm to Table. From chicken cutlets to clams casino, he celebrates the cozy red-sauce dishes that define Sunday dinners across America and leaves us with his Chicken Scarpariello recipe.
Broadcast dates for this episode:
October 17, 2025 (originally aired)
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https://pscrb.fm/rss/p/mgln.ai/e/5/dt...
October 10, 2025
Christian Petroni’s cookbook is far more than a collection of recipes - it is a heartfelt celebration of Italian-American cuisine, brimming with warmth, nostalgia, and bold, comforting flavors. As you turn the pages, Petroni invites you into his home, sharing stories that evoke the experience of growing up surrounded by tradition, love, and good food. For anyone with Italian-American roots, this book will feel like a cherished piece of home.
The photographs are stunning - capturing not only the dishes but also the vibrant culture behind them. They transport you to bustling neighborhoods, cozy kitchens, and lively family dinners. It’s rare to find a cookbook that so deeply connects you to the community behind its recipes.
I tried several dishes, and each was both easy to follow and deeply satisfying. The whole wheat cavatelli with sausage ragu was a standout - simple to prepare yet rich with flavor. And Mrs. Ferri’s Nut Cookies? Pure nostalgia. They instantly transported me back to my grandmother’s kitchen. Additionally, a helpful tip in that recipe finally resolved a crust-making issue I had struggled with for years, making baking even more enjoyable.
If you’re looking for an Italian-American cookbook that offers more than just food - one filled with love, tradition, and deliciousness - this is it. Christian Petroni has created something truly special, and I wholeheartedly recommend it.
The photographs are stunning - capturing not only the dishes but also the vibrant culture behind them. They transport you to bustling neighborhoods, cozy kitchens, and lively family dinners. It’s rare to find a cookbook that so deeply connects you to the community behind its recipes.
I tried several dishes, and each was both easy to follow and deeply satisfying. The whole wheat cavatelli with sausage ragu was a standout - simple to prepare yet rich with flavor. And Mrs. Ferri’s Nut Cookies? Pure nostalgia. They instantly transported me back to my grandmother’s kitchen. Additionally, a helpful tip in that recipe finally resolved a crust-making issue I had struggled with for years, making baking even more enjoyable.
If you’re looking for an Italian-American cookbook that offers more than just food - one filled with love, tradition, and deliciousness - this is it. Christian Petroni has created something truly special, and I wholeheartedly recommend it.
July 10, 2025
I spent a few years living in New York, and most of my friends there were Italian—so I ended up falling in love with a whole world of recipes I didn’t grow up eating. This cookbook instantly felt like home. It’s totally for the Italians in the north! As soon as I opened it, I kept flipping through and seeing recipes that my friends used to cook for me. I got so excited knowing I’d finally be able to return the favor.
Christian made the recipes super accessible and easy to follow, which I really appreciated. The storytelling throughout—between Italy and New York—was really enjoyable too. It added context without being too much (some cookbooks go overboard on stories and barely give you recipes or pictures!). Speaking of pictures, I loved that every recipe has a photo. You know exactly what you’re making and what it’s supposed to look like.
I also liked that the book focuses mostly on the Americanized versions of Italian recipes that so many of us know and love—but then takes a turn toward Ponza and shares more traditional dishes from there too. It gives you the full Italian-American experience in one book.
I’ve only made two recipes so far, but both turned out great and I’m looking forward to making more soon! Big thanks to NetGalley and William Morrow | Harvest for the e-copy in exchange for my honest opinion.
Christian made the recipes super accessible and easy to follow, which I really appreciated. The storytelling throughout—between Italy and New York—was really enjoyable too. It added context without being too much (some cookbooks go overboard on stories and barely give you recipes or pictures!). Speaking of pictures, I loved that every recipe has a photo. You know exactly what you’re making and what it’s supposed to look like.
I also liked that the book focuses mostly on the Americanized versions of Italian recipes that so many of us know and love—but then takes a turn toward Ponza and shares more traditional dishes from there too. It gives you the full Italian-American experience in one book.
I’ve only made two recipes so far, but both turned out great and I’m looking forward to making more soon! Big thanks to NetGalley and William Morrow | Harvest for the e-copy in exchange for my honest opinion.
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June 26, 2025This is a fun cookbook filled with classic comfort food. The recipes use accessible ingredients (most available at a range of price points) to deliver deep, rich, and satisfying flavors, thanks in large part to a generous use of olive oil.
Here’s what I've made so far:
8-Hour Marinara Sauce: Mine really hit its stride more around the 12- to 16-hour mark, but the result was absolutely delicious, rich and spicy, thanks to a generous amount of black pepper, and incredibly flavorful after that slow, 4-hour caramelization of the onions.
Spaghetti Aglio Olio: The photo is honest: there’s a puddle of lemony, peppery olive oil left behind after making this. I saved it and used it for some delicious focaccia.
Whole Wheat Cavatelli: Mine wasn’t the prettiest, but fun to make. I wasn’t expecting a whole wheat noodle recipe in this cookbook, but it delivered exactly as promised: chewy, earthy, and perfect with the marinara.
Pop’s Pickled Mushrooms: I was hesitant (very worried they’d be slimy), but the texture was great, and the flavor turned out to be surprisingly complex.
My Babe’s Sausage and Peppers: I used vegan sausage. As promised, it’s a simple dish, but once again, the marinara sauce made it shine.
Overall, Parm to Table is a great mix of playful, unfussy cooking and seriously satisfying results.
Thanks to Harvest and NetGalley for providing an advance reading copy.
Here’s what I've made so far:
8-Hour Marinara Sauce: Mine really hit its stride more around the 12- to 16-hour mark, but the result was absolutely delicious, rich and spicy, thanks to a generous amount of black pepper, and incredibly flavorful after that slow, 4-hour caramelization of the onions.
Spaghetti Aglio Olio: The photo is honest: there’s a puddle of lemony, peppery olive oil left behind after making this. I saved it and used it for some delicious focaccia.
Whole Wheat Cavatelli: Mine wasn’t the prettiest, but fun to make. I wasn’t expecting a whole wheat noodle recipe in this cookbook, but it delivered exactly as promised: chewy, earthy, and perfect with the marinara.
Pop’s Pickled Mushrooms: I was hesitant (very worried they’d be slimy), but the texture was great, and the flavor turned out to be surprisingly complex.
My Babe’s Sausage and Peppers: I used vegan sausage. As promised, it’s a simple dish, but once again, the marinara sauce made it shine.
Overall, Parm to Table is a great mix of playful, unfussy cooking and seriously satisfying results.
Thanks to Harvest and NetGalley for providing an advance reading copy.
April 16, 2025
Right at the beginning of the book the author describes his world in the Bronx (New York City), from growing up until now.
The chapters in the book include: Italian American Classics, Family Style, Weeknight Go-Tos, Ponza, Soups & Braises, Heros, Condiments & Basic Sauces, Dolci
Some of my all-time favorites are in this book. Chicken Parm, Chicken Francese, Lasagnas, and Baked Ziti, of course. A new one for me is Shrimp Parm, which I’m going to need to try. My first meal ever made by an Italian cook Aglio Olio (I was a kid in heaven – we’d never eaten garlic in my house). But then there are lots that I haven’t had before. I’m definitely going to have to try Artichoke Pie and Gnudi. The Pasta & Patate sounds like a dish I’d love – and already have the ingredients in my kitchen. So many delicious sandwiches, soups, risottos, salads, and of course, desserts. So many must try recipes in this book.
The photos are not only of the food, but of the author’s neighborhood. Definitely makes you feel like you’re taking a tour of the neighborhood.
The chapters in the book include: Italian American Classics, Family Style, Weeknight Go-Tos, Ponza, Soups & Braises, Heros, Condiments & Basic Sauces, Dolci
Some of my all-time favorites are in this book. Chicken Parm, Chicken Francese, Lasagnas, and Baked Ziti, of course. A new one for me is Shrimp Parm, which I’m going to need to try. My first meal ever made by an Italian cook Aglio Olio (I was a kid in heaven – we’d never eaten garlic in my house). But then there are lots that I haven’t had before. I’m definitely going to have to try Artichoke Pie and Gnudi. The Pasta & Patate sounds like a dish I’d love – and already have the ingredients in my kitchen. So many delicious sandwiches, soups, risottos, salads, and of course, desserts. So many must try recipes in this book.
The photos are not only of the food, but of the author’s neighborhood. Definitely makes you feel like you’re taking a tour of the neighborhood.
April 19, 2025
A great cookbook that focuses on American Italian, which I found really unique and a little more relaxed than your typical Italian cookbook. I loved the intro which described the chef's background and passion for Bronx-style Italian cooking, as well as instructional sections like pronunciation guides, Marinara 101, etc. The photos felt a lot more modern than typical cookbooks, making it a fun journey visually. I enjoyed the recipes and layout of the cookbook, with some fan favorites like chicken parm and things I wasn't familiar with like canned artichoke pie. It had a nice mix of complicated dishes and weeknight/easy meals. My only concern was being able to find all the ingredients at a local grocer given we don't have a big Italian community in my area. Overall a great cookbook that I'll definitely be pulling from soon!
Note: The publisher was kind enough to provide an ARC of this book for me in exchange for an honest review.
Note: The publisher was kind enough to provide an ARC of this book for me in exchange for an honest review.
September 26, 2025
I grew up with an Italian American mother. Our house was always filled with people wanting to be fed by my mom. She’s been gone a long time and a lot of the recipes went with her since I wasn’t old enough to grasp the need to keep them. Until now. The recipes I’ve tried from this cookbook bring me home. I could never quite get my mom’s sauce. I was close but something was missing. Christian showed me the step I had left out! Tasting it I could almost hear my mom yelling at us to not get bread crumbs in the pot while we were dipping bread in before dinner.
I loved Christian from watching him on Guys Grocery Games but this book made me adore him more. The love he has for his family and his heritage is so evident in the stories he tells and the pictures he included. I cannot recommend this cookbook highly enough.
I loved Christian from watching him on Guys Grocery Games but this book made me adore him more. The love he has for his family and his heritage is so evident in the stories he tells and the pictures he included. I cannot recommend this cookbook highly enough.
October 31, 2025
A genuine embarrassment to true Italian cooking. Too much of too many ingredients. The author’s sad obsession with overly salting everything he cooks is laughable. A 1/2 cup of kosher salt in pasta water is absurd. And, real Italians use sea salt from Trapani, not overrated kosher salt. This is just more aggressive clown cooking from a person known for being loud and annoying, rather than for the quality of the food.
Salt and overfilled plates help create obesity. His ingredient excess proves he knows nothing about marrying flavors. He just might be the worst Italian-American cook in years. It’s too bad Americans fall for this kind of loud boorish behavior.
There are too many photos of the author hanging out with his friends. This book is nothing special.
Salt and overfilled plates help create obesity. His ingredient excess proves he knows nothing about marrying flavors. He just might be the worst Italian-American cook in years. It’s too bad Americans fall for this kind of loud boorish behavior.
There are too many photos of the author hanging out with his friends. This book is nothing special.
August 3, 2025
This cookbook is like taking adventure for your mind, body, and tastebuds. With incredible attention to details the chef gives us a glimpse into his life growing up with traditions and how the majority of it surrounded in food. The graphics are beautifully made, the recipes authentic and delcious (my favorite being the bread since this is a new passion of mine), and the information attention to detail the author puts into each recipe makes this a must have cookbook in my eyes. You can just feel the love and passion the author has carried in their own life while carrying on the traditions with family and now sharing it all with us.
May 12, 2025
Obsessed. I’ve been a fan of Christian since Food Network Star and always am on the list for his Goldbelly page which never seems to refresh! Given I can’t buy his garlic bread I’m excited to try to cook my own and all of his other recipes. None of them look bad and all of them look like they’ll give me a heart attack. I love the tips and tricks he peppers through out the book and how it really feels like the food means something to him. I also love when a chef tells you what brands to buy (in this case tomatoes and olive oil) as I feel like that has a huge impact on the ultimate dish.
July 16, 2025
Parm to Table is an absolute treasure for anyone who loves bold, comforting Italian food with heart. Christian Petroni brings not only incredible recipes to the table, but also a personality that makes you feel like you’re cooking with a friend who just gets it.
Every page of this cookbook is packed with flavor, from rich sauces to creative takes on classic favorites—and the instructions are approachable, even for home cooks who aren’t classically trained. The photography is stunning, and the energy of the book is infectious. You can tell these recipes are meant to be shared, savored, and celebrated.
The standout for me? The chicken parm, holy smokes, hands down one of the best I’ve ever made. But really, every dish feels like a warm hug straight from the kitchen.
5 glowing stars for this one. Whether you’re hosting a big Sunday dinner or just craving something cozy midweek, Parm to Table delivers every time.
Thank you to NetGalley and the publisher for the ARC of this wonderful cookbook in exchange for an honest review.
Every page of this cookbook is packed with flavor, from rich sauces to creative takes on classic favorites—and the instructions are approachable, even for home cooks who aren’t classically trained. The photography is stunning, and the energy of the book is infectious. You can tell these recipes are meant to be shared, savored, and celebrated.
The standout for me? The chicken parm, holy smokes, hands down one of the best I’ve ever made. But really, every dish feels like a warm hug straight from the kitchen.
5 glowing stars for this one. Whether you’re hosting a big Sunday dinner or just craving something cozy midweek, Parm to Table delivers every time.
Thank you to NetGalley and the publisher for the ARC of this wonderful cookbook in exchange for an honest review.
July 21, 2025
I am a fan of Italian-American food and this cookbook was a wonderful look into just that. It has many personal moments, anecdotes, family recipes, and is also full of recipes that will have readers ready to run to the kitchen. I will absolutely be digging in and making at least half the recipes in this book. It seemed to be a great collaboration between more traditional Italian cooking and the Americanized versions so popularized in the US. Yum! Well-organized and beautifully accompanied by photos, which is a cookbook must for me.
July 21, 2025
My mom adores watching Christian Petroni on Food Network, so when I told her I was fortunate enough to read an ARC of his new cookbook, she was, needless to say, a bit jealous (it may already be in my online cart for her Christmas present).
Enough about me, though. This cookbook is the perfect mix of comfort foods, Italian classics, and everything you could possibly want a Christian Petroni cookbook to be.
Enough about me, though. This cookbook is the perfect mix of comfort foods, Italian classics, and everything you could possibly want a Christian Petroni cookbook to be.
September 1, 2025
Parm to Table took me back to childhood memories of restaurants in the Northeast US. I loved reading about Christian Petroni's path to today. Reading the recipes and seeing the photos, I felt like I could almost smell the recipes coming to life! The recipes highlighted his expertise and also feel accessible to make in your own home.
Thank you to Netgalley, William Morrow, and Harvest for an ARC.
Thank you to Netgalley, William Morrow, and Harvest for an ARC.
September 20, 2025
Who doesn't love Italian food? This mouthwatering book of Italian favorites is great. I enjoyed making the Chicken, Shrimp and Eggplant parmesans as well as the delightful lemon Spaghetti. I loved reading about Christian's family. it makes the book that much more personal. I received an ARC from NetGalley and William Morrow for my honest review.
September 24, 2025
A great cookbook filled with great stories of Petroni's upbringing as well as beautiful photos scattered throughout. Loved the ties back to his hometown, childhood, the influence of his family trips and so much more. I can't wait to try so many of these recipes and appreciated that he added commentary to reduce quantities or items to swap out as needed.
July 21, 2025
I received a copy of this eBook from NetGalley for a honest review.
I like this book with some amazing sounding recipes from a Italian American perspective. The pictures are great and the recipes seem doable.
I like this book with some amazing sounding recipes from a Italian American perspective. The pictures are great and the recipes seem doable.
January 9, 2026
Christian Petroni has put together a terrific Italian cookbook of many of your favorite dishes. Recipes are easy to follow and include easy to source ingredients. Petroni’s family stories and tidbits add to this delightful cookbook.
April 19, 2025
What a nice cookbook. Lovely photos of so many of the recipes. None seemed overly complicated. I’m sure I’ll try to make several of these. This would make a nice gift.
December 3, 2025
Looking forward to making quite a few of these dishes. Vino Cotto is first in the list!
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