Overview

The low-carb craze is over and pasta is back, with its fresh, robust flavours, everyday convenience, and endless versatility. Chef Carlo Middione presents this Italian staple at its most savoury and authentic, with 50 traditional preparations for spaghetti, ravioli, lasagne, and more, as well as favourite sauces like pesto, balsamella, and Bolognese. With timeless dishes like Cannelloni in Salsa al Pomodoro, Spaghetti alla Puttanesca, and Pasta e Fagioli, and modern dishes such as Fettuccine with Vodka, this satisfying cookbook brings home the passion and artistry of true Italian cuisine every day.

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9781580089005

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Carlo Middione is a restaurateur, cooking instructor, and authority on authentic Italian cooking, specifically the cuisines of Sicily and southern Italy. He is the author of two other books, including the IACP and James Beard award-winning The Food of Southern Italy. His pasta restaurant and shop, Vivande Porta Via, has been a San Francisco institution for more than 25 years.

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