Florentine Food And Art Take Over The Daily Meal (Slideshow)

"Anchovies," said Sharon Oddson, as she presented a platter of anchovy and tomato bruschetta, "have a bad reputation in America. We want to reverse that."

Blackened kale and cannellini beans atop a toasted crostini brushed with olive oil for an appetizer.

Mother-son chef duo Sharon Oddson and Alessandro Gargani became even closer after Oddson's husband, with whom she started La Cucina de la Garga, passed two years ago

Gargani scoops out a full portion of tagilatelle pasta for The Daily Meal CEO, Jim Spanfeller.

For dessert, there were mini fudgy chocolate tartines topped with strawberries and rosemary oil.

The art stars of the evening were of course the illustrators from Italy who diligently created pieces of artwork on tablecloths, just like they would after-hours at La Cucina de la Garga in Florence.