Marc Vetri's "The Pasta Book" Dinner: January 19, 2026

Chef Nancy Silverton & Osteria Mozza are honored to host James Beard Award-winning Chef Marc Vetri for a one-night-only cookbook dinner celebrating his newest release "The Pasta Book." This four course menu will bring recipes from The Pasta Book to life alongside Mozza classics like the Mozzarella di Bufala Condimenti and Chef Nancy's creative desserts. Price includes a signed copy of "The Pasta Book." 

MENU - served family style for a communal dining experience 

Antipasti 

Chicory Apple Salad with Burnt Orange Vinaigrette & Horseradish 

Porchetta Tonnato with Celery, Capers, & Parmesan 

Mozzarella di Bufala Condimenti with Basil Pesto, Salsa Romesco, Black Olive Tapenade, Cantabrian Anchovies, Semi-Dried Tomatoes & Fett'unta 

Primi 

Durum Focaccia for the table 

Casoncelli with Pancetta and Sage 

Crab Cannelloni with Saffron 

Spaghetti alla Chitarra with Basil, Poppy Seed, & Prosciutto 

Secondi Primi 

Rigatoni with Fiorella Sausage Ragu 

Ricotta Gnocchi with Fried Leeks 

Dessert 

"Pasta" Biscotti Misti 

*Substitutions and modifications are politely declined. Beverage options will be available for purchase upon consumption. 

ABOUT "THE PASTA BOOK" In The Pasta Book, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of “marrying” pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens. 

ABOUT MARC VETRI A Philadelphia native, Marc opened the storied restaurant Vetri Cucina in 1998 with his business partner, Jeff Benjamin. Within two years of Vetri Cucina’s debut, Marc was named one of Food & Wine's “Best New Chefs” and received the Philadelphia Inquirer's highest restaurant rating. In 2005, Marc received the James Beard Award for "Best Chef Mid-Atlantic." Marc has been the backbone of the Philadelphia culinary scene, with his expansive list of restaurants including Fiorella, Pizzeria Salvy, and more. He has authored numerous cookbooks, including "Mastering Pasta," "Mastering Pizza," and "Rustic Italian Food." He is an active participant in supporting charitable efforts with organizations such as Alex's Lemonade Stand Foundation and the Vetri Community Partnership.