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a plate of food on a table 



Vittorio Assaf and Fabio Granato
Text by Lavinia Branca Snyder
Photography by Mark Roskams
Hardcover / 304 pages
Rizzoli New York / Release date: April 2022

Lost at sea in a small sailboat, Vittorio Assaf and Fabio Granato conceived Serafina. Managing violent weather and severe hunger, the two stranded friends vowed to open a restaurant serving the best pasta and pizza in the world if they were to survive their ordeal. In 1995, they fulfilled their promise by launching the highly acclaimed Serafina in New York City. Following its success, they have gone on to open restaurants around the world from Dubai to Japan.

To celebrate its quarter-century milestone, Assaf and Granato share their signature recipes in their first cookbook, SERAFINA: MODERN ITALIAN CUISINE FOR EVERYDAY HOME COOKING. This beautiful collection brings to the table centuries of regional culinary history and local traditions, including knowledge that generations of farmers, fishers, bakers, winemakers, and culinary artisans have devoted to their craft. Farm to table is the central tenet of Italian cooking and this is what the two restaurateurs have embraced with passion and joy for the past twenty-five years.

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