Description
Photographs by Barilla, Academia
Condition: BRAND NEW
Format: Paperback
Number of Pages 520
Publisher White Star
Italian cuisine, highly esteemed, sought out and imitated around the world, derives its rich tradition from the variety and diversity of its products and styles of preparation. In a land divided into 20 regions, each with its own distinctive terrain, climate and history, it is perhaps not surprising that very different culinary traditions have developed between the north and the south of Italy. It is extremely diverse, yet with a common denominator: grain, flour and pasta. Academia Barilla, in its promotion of Italian Gastronomical Culture, cannot but dedicate this work to its principal national dish: pasta. The collection revisits familiar Italian territory with 222 pasta recipes: fresh, with egg, dried, stuffed, long, and shortfrom the Val d'Aosta to Sicily in the search for the best flavours and age old traditions. Conceived in this way, it is, though, always new.
Condition: BRAND NEW
Format: Paperback
Number of Pages 520
Publisher White Star
Italian cuisine, highly esteemed, sought out and imitated around the world, derives its rich tradition from the variety and diversity of its products and styles of preparation. In a land divided into 20 regions, each with its own distinctive terrain, climate and history, it is perhaps not surprising that very different culinary traditions have developed between the north and the south of Italy. It is extremely diverse, yet with a common denominator: grain, flour and pasta. Academia Barilla, in its promotion of Italian Gastronomical Culture, cannot but dedicate this work to its principal national dish: pasta. The collection revisits familiar Italian territory with 222 pasta recipes: fresh, with egg, dried, stuffed, long, and shortfrom the Val d'Aosta to Sicily in the search for the best flavours and age old traditions. Conceived in this way, it is, though, always new.