Felidia: Recipes from My Flagship Restaurant

Felidia: Recipes from My Flagship Restaurant by Lidia Matticchio Bastianich, Tanya Bastianich Manuali, and Fortunato Nicotra brings the celebrated food of Lidia Bastianich’s legendary New York City restaurant into the home kitchen. Opened on Manhattan’s Upper East Side in 1981, Felidia became a landmark of Italian dining, and this beautifully photographed cookbook collects 115 recipes representing nearly four decades of the restaurant’s cooking.

The collection spans pastas and primi, appetizers, soups, breads and spreads, vegetables, meats, desserts, and cocktails, balancing traditional Italian favorites with the restaurant’s more contemporary creations. Recipes include Pasta Primavera, Linguine with White Clam Sauce and Broccoli, Pear and Pecorino Ravioli, Chicken Pizzaiola, Short Ribs Braised in Barolo, and Eggplant Flan with Tomato Coulis. Desserts such as Warm Nutella Flan, Open Cannolo, and Limoncello Tiramisù are joined by drinks from the Felidia bar, including the Passion Fruit Spritz and Frozen Peach Bellini.

Part restaurant cookbook and part culinary history, Felidia offers a behind-the-scenes look at the food and hospitality that defined one of Lidia Bastianich’s most important restaurants. It is especially appealing for Italian food enthusiasts, Lidia Bastianich fans, restaurant-cookbook collectors, and ambitious home cooks looking to recreate polished Italian dishes from an iconic New York kitchen.