This Is TASTE 711: Real Talk About Restaurant Stars and Awards with Marc Vetri
Jan 5, 2026
Chef Marc Vetri, renowned for his Philadelphia dining influence and author of acclaimed pasta cookbooks, passionately discusses his love for pasta and its rich history. He takes listeners through the origins of Vetri Cucina, sharing stories from its early days and his latest culinary adventures in Kyoto. Marc reveals his innovative approach to multi-course pasta tastings and the art of balancing sauce with noodles. He also reflects on the impact of Michelin on Philadelphia’s restaurant scene and shares favorite recipes, including his famous rigatoni with sausage ragu.
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Make Sauce Hug The Noodle
- Toss pasta and sauce in the pan and move them to emulsify so the sauce 'hugs the noodle'.
- Eat thinner fresh pastas immediately and let thicker shapes like rigatoni sit a bit longer.
Pick Pasta Shapes For Parties
- For dinner parties, avoid delicate sauces like cacio e pepe on thin linguine unless served immediately.
- Choose thicker shapes (rigatoni, ravioli) for make-ahead service because they hold up longer.
Awards Spark Short-Term Impact
- Awards like Michelin or James Beard give a moment of recognition but restaurants return to work immediately.
- Michelin's arrival in Philadelphia already boosted hotel and restaurant traffic despite being 'one day' news.
