This exhaustive catalog of pasta is brimming with mouthwatering facts and histories about Italy’s signature noodles. Each entry tells the origin stories of the pasta type and teaches chefs how to traditionally make, serve, and enjoy every kind of pasta from Abbotta Pezziende to Zumari.
This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known….[It] includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten.
Cookbook Author and Host of the TV show Stress Free Cooking