1312 Spruce street Philadelphia United States +1.215.7323478
Sicilian grandparents, born in the late Sixties, after a long training between Italy and the US, Marc Vetri decided to return to Philadelphia and in September 1998 took the reins of the old Le Bec Fin with sommelier Jeff Benjamin. The kitchen philosophy of restaurant Vetri – initially rustic, with handmade pasta, innovative combinations of ingredients and artistic presentations – was immediately praised by critics and public, so much so that according to Food & Wine he was already one of the “Ten best new chefs”. In 2005 he won the prestigious James Beard prize for “Best Chef: Mid-Atlantic”.
Since then, the Vetri/Benjamin pair opened other popular and celebrated establishments - Osteria in Philadelphia (2007), Amis (2010), Alla Spina (2012), Pizzeria Vetri (2013) and Osteria Moorestown (2013) - but Vetri is still the flagship restaurant and Marc Vetri is one of the most influential chefs when it comes to Italian cuisine overseas.
Compared to the origins, the mother establishment only seats 30 people with a constantly evolving tasting menu dictated by seasons. Among the signature dish: Spinach gnocchi with brown butter, Sweet onion crepes with white truffle, Goat and polenta. In 2008 Marc Vetri he also founded Vetri Foundation, a non-profit organization that guides children towards a healthy lifestyle, not just in terms of diet. For more info, read "Il Viaggio di Vetri" (Ten Speed Press).
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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THE BEGINNING – We can say that the true emancipation of artisanal gelato and in its valorisation first began at Identità Golose in 2006. That year Corrado Assenza, patron of Caffè Sicilia in Noto, charmed the visitors of the congress in Milan with his Almond granita, oysters and chilli pepper. «At the time –Paolo Marchi points out – we didn’t fully realise how strong the need to redefine the universe of cones and cups, and of flavours and textures for the restaurants was. Since then, the research on the world of gelato has never stopped». Last week the first edition of Identità di Gelato, in Senigallia. All the photos are from Francesca Brambilla and Serena Serrani
Group photo at the end of the first of the two Identità New York dinners held at Eataly New York’s Birreria. Left to right, Massimo Bottura (Osteria Francescana, Modena), Ugo Alciati (Guido in Serralunga d'Alba, Cuneo), Moreno Cedroni (La Madonnina del Pescatore, Senigallia, Ancona), Andrea Migliaccio of Olivo inside the Capri Palace (Capri, Naples), Alex Piras (Eataly New York) and Vinson Petrillo (Zero George Street Hotel in Charleston). Photo gallery by Serena Serrani and Celestina Ielmoni
Marc Vetri, an Italian-American chef who’s very popular in Philadelphia with Vetri Ristorante and other establishments and Ugo Alciati of Guido in Serralunga d'Alba (Cuneo), the authors, yesterday, of a lecture on milk at Eataly New York. Tomorrow, the last two lessons with Davide Scabin and Fortunato Nicotra (with a focus on pasta) and Vito Mollica and Rita Sodi (beans)
