Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx (Recipes and Stories from the Celebrated Chef and Television Personality) by Christian Petroni and Lesley Porcelli

  • Baked clams (page 9)

    from Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx Parm to Table by Christian Petroni

    • Categories: Appetizers / starters; American; Italian
    • Ingredients: pancetta; cherrystone clams; Italian breadcrumbs; Parmesan cheese; garlic; parsley; Sicilian oregano; dried red pepper flakes; lemons
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Notes about this book

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Notes about Recipes in this book

  • 8-hour marinara sauce

    • jen_zscmyi on March 08, 2026

      Halved the recipe and cooked for maybe 2 hours. It was a hot.

  • Chicken Francese

    • krista_fcgy12 on January 14, 2026

      Simple and I had all the ingredients on hand. Perfect for a weeknight meal. I love that this recipe was fresh and light. I did make this in my carbon steel pan which I think changed the flavor profile a bit. Next time I will make it in my stainless steel pan.

  • Fried meatballs

    • PinchOfSalt on November 20, 2025

      Too much pecorino - flavor out of balance. I wish the recipes in this book included measurements by weight, not just by volume. The pecorino that I used was very finely grated and no doubt ended up weighing more than the pecorino that was used in any recipe testing that may have been done. Frying these meatballs failed. The not-fancy olive oil that I used started smoking before reaching the indicated temperature. Even so the exteriors of the meatballs started burning before the interiors were anywhere close to being done. Baking worked much better, yielding meatballs that were tender and juicy. I might try the recipe again using maybe 3/4 the original amount of pecorino and a different combination of frying oil/frying temperature.

  • Fresh mozzarella sticks

    • mzernone on November 03, 2025

      I had to try it. Firstly, making mozzarella from the curd was not hard at all - so do not be worried about it. I really amped up the grated cheese in my seasoned breadcrumbs. My son and I agreed - these were the best mozzarella sticks we ever had. 10/10. Wonderful recipe.

  • Penne vodka (No vodka, no penne)

    • VKHummel on April 12, 2026

      Definitely very decadent/maximalist as he describes!

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  • ISBN 10 0063378574
  • ISBN 13 9780063378575
  • Published Sep 23 2025
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Harvest

Publishers Text

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.

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