"Romeo Salta Cookbook"$95.00
Romeo Salta was a remarkable man, a passionate cook, a noted raconteur, and one of the greatest of New York restaurateurs. His namesake establishment, Romeo Salta, on West 56th Street, opened in 1953 as one of the first in Manhattan to offer elegant Northern Italian cooking, and was justly called "one of the three or four best Italian restaurants in the world (including Italy). Pasta was prepared at the table and served fresh and hot, and dishes such as gnocchi, scampi and risotto were introduced, accompanied by fine Italian wines. ''New York has never had an Italian restaurant as good as Romeo Salta was in its heyday,'' explained Mimi Sheraton, restaurant critic for The New York Times.
Romeo (pronounced Ro-MAY-oh) was born in Italy, of course. He was one of twins, and his sister was named Juliet. Things like that can happen only in Italy. He was raised in a state-run institution in Florence after his father's death in an Italian Navy submarine in 1910. As soon as he was able, he, too, joined the submarine service. After his discharge, he became a cabin steward and kitchen boy on several Italian liners, where he learned to cook. He entered the United States as a penniless and illegal immigrant in 1929, jumping ship in New York. A business card given to him by a passenger, whom he had cared for during a bout of sea sickness, was his passport into the restaurant world. The passenger, who ran the Central Park Casino, hired him as a waiter, and Mr. Salta eventually moved on to work in various capacities at the Pierre Hotel, the Waldorf Astoria and the St. Moritz. In 1951, with a partner, he opened Mercurio in midtown Manhattan. It was one of the most popular hangouts for the top models of the day, including the young Grace Kelly. He and his partner eventually dissolved their business arrangement, and Mr. Salta opened Romeo Salta on West 56th Street, where it was particularly favored by theater and music personalities, as Romeo became a celebrity in his own right.
We've uncovered a few precious copies of Romeo Salta's nearly forgotten cookbook, a guide to over 300 recipes by the legendary restaurateur, from Antipasti to I Dolci. You'll find directions on how to make dishes of his own creation, including Scampi "Romeo" and Chicken Spezzatino "Salvatore," as well as adaptations of classic dishes that made him famous. Truly a blueprint to the art of creating, preparing, and serving an incomparable Italian cuisine. Rare, previously-owned volume. Buon Appetito.
"Romeo Salta Cookbook"
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