If there ever was a food that is universally loved, it's pasta. And what better place to learn its limitless savory preparations than the country that made it famous: Italy.
Follow the renowned founders of the Cordon Bleu Cooking School of Florence, chefs Gabrielle Mari and Cristina Blasi as they unlock culinary delights from all over Italy. Designed to inspire novice and seasoned home chefs alike, this sumptuous book is filled with full-color mouthwatering photos and easy-to-follow recipes from the simple Taglioni della Madonna della Pace (raw angel-hair pasta with hot broth) to Agnolotti al tartufo (pasta filled with rare white truffles).
Over 280 recipes from every region of Italy
Spoil yourself (and your guests) with:
A variety of recipes, including soups; uncooked easy sauces; traditional sauces; fresh, filled, and baked pasta; cold pasta salads; and even desserts
Step-by-step illustrated instructions that focus on specific themes, such as making basic pasta dough and tortellini
Recipes ranked by level of difficulty, from super easy to the more challenging
Scores of facts and anecdotes drawn from Italy's rich and dramatic history
Whether it's the perfect pesto from Genoa, hearty pasta soup from Florence, fish and pasta creations from Sardinia, or the heavenly pasta desserts of Naples, Pasta Italia will seduce you into bringing the taste of Italy into your own home.
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