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Chi Spacca

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description Chi Spacca Overview

Chi Spacca is a 2020 cookbook by Nancy Silverton, Ryan DeNicola, and Carolynn Carreno, based on the Los Angeles restaurant of the same name. It concentrates on the restaurant's Italian-influenced approach to meat, including butchery, curing, grilling, and cooking large cuts, while also covering breads, vegetables, and accompaniments. The book is aimed at experienced home cooks interested in restaurant-style meat cookery and technique.

help Chi Spacca FAQ

Who wrote the Chi Spacca cookbook?

The "Chi Spacca" cookbook was published in 2020 and was co-authored by Nancy Silverton, Ryan DeNicola, and Carolynn Carreno. Silverton is the celebrated restaurateur behind the original Los Angeles restaurant that inspired the book.

What kind of food is featured in the Chi Spacca cookbook?

The cookbook focuses heavily on Italian-inspired meat cookery, featuring intensely flavorful, large-format cuts of beef and pork. It replicates the iconic recipes served at the Los Angeles restaurant, such as their famous dry-aged bistecca and honey-pig shoulder.

What is the relationship between Chi Spacca and Nancy Silverton's Mozza?

Chi Spacca began as a pop-up within Nancy Silverton's acclaimed Mozza restaurant complex in Los Angeles before becoming a standalone establishment. The 2020 cookbook serves as a culinary extension of this highly successful Italian dining group.

Is the Chi Spacca cookbook suitable for beginners?

While the book contains some highly technical recipes, Nancy Silverton and her co-authors provide detailed instructions to guide home cooks. It is best suited for those looking to master specific techniques in meat curing, brining, and live-fire cooking.

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