Synopses & Reviews
Creating a pasta dish is a gastronomic adventure, thanks to the range of pasta shapes, colors, styles, and flavors. In Pasta, recipes chosen by the highly regarded Academia Barilla include those famous throughout the world, such as such as Penne alla Norma Spaghetti alla Carbonara, and Bucatini allAmatriciana, as well as those that feature other Italian specialties--cured meats such as speck and Parma ham, cheeses such as Gorgonzola and Pecorino Romano, and vinegars, mushrooms, and sun-dried tomatoes. All recipes are simple and easy to follow and share the convivial spirit of good food and good living.
Like this other books in the “50 Easy Recipe” series from Academia Barilla, Pasta is dedicated to the ingredient and packaged in a fun-shaped form.
Enjoy Pasta - 50 traditional recipes featuring the pride and joy of Italy. This noodle-shaped cookbook traces the origin of pasta back to Etruscan times and its development in diverse ways across the length and width of Italy, with the first dry pasta production recorded in the Middle Ages. Pasta has also been closely linked with the Barilla Company, beginning in 1553 when Ovidius Barilla gained fame as the "Master of the White Art" in the city of Parma and later in 1877 when Pietro set up shop, selling pasta and bread. It was in Italy that pasta production became a real art.
About the Author
ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy’s gastronomic culture through publications like this one that recount the unequaled riches of the country.