Known to everyone on Cape Cod and points far beyond, Ciro & Sal’s homey restaurant has been a local treasure for more than sixty years. Established in 1956, the Provincetown landmark was at one time a magnet for both residents and for celebrities of the art world; among its patrons were Eugene O’Neill, Helen Hayes, Truman Capote, Andy Warhol, and Norman Mailer. But, no question, it was the food that brought them there.
Unswervingly Italian, its kitchen, under the leadership of chef and co-owner Ciro Cozzi, turned out dozens of dishes that can only be described as comfortable: polenta con funghi alla griglia (with grilled mushrooms), linguine alla figlia (with rich tomato sauce and goat cheese), uova lessate (hardboiled eggs with olive oil and anchovies), cavolo all’ agro e dolce (sweet and sour cabbage).This was real home-style cooking and truly satisfying eating.
In 1987, with his daughter Althea Cozzi, who lived in Italy, Ciro wrote a long-overdue cookbook containing a generous collection of his recipes, along with kitchen tips, food lore, and a warm history of the restaurant (including a photo of its softball team). For many years it was among our more highly requested books, both for reasons of sentiment and for its totally rewarding offerings of dishes to be remembered and re-created at home. It has been out of print for twenty years.
This is a Very Good first edition copy with Very Good dustjacket. It is tight, fresh, and clearly has never been used.