The Il Fornaio Pasta Book

The Il Fornaio Pasta Book

Authentic Recipes Celebrating Italy's Regional Pasta Dishes

Book - 2002
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Stunning photographs of the home-style recipes will tempt you like an Italian grandmother to try each one -- and then go back and try them all again. Mangia your way through the regions of Italy with The Il Fornaio Pasta Book. Book jacket.
Introductory chapters give step-by-step instructions for making fresh pastas, including ravioli, cannelloni, cappellacci, fettuccine, and simple spaghetti. Unusual pastas are defined in the glossary, while hard-to-find foods can be ordered using the handy source list.
The beauty of pasta lies in its simplicity. Flour, water, and a few other basic ingredients form the foundation of an almost endless variety of dishes. Each region of Italy is fiercely proud of its specialties, and uses completely distinctive ingredients to create unforgettable flavors. Trenette con Pesto alla Genovese features the distinctive pesto sauce, widely thought to have originated in Liguria, to create a flavorful melange of fresh basil, savory romano, and homemade pasta. Hats off to Emilia-Romagna!, famous for its Cappellacci alla Zucca -- little hat-shaped pasta, stuffed with creamy butternut squash, parmesan, and walnuts. Along the southern shores, shellfish influences many dishes, including the classic Vermicelli olle Vongole, which combines thin strands of pasta with steamed clams in an aromatic garlic and white wine broth.
For Italians, food says family and friends, culture and heritage, joy to be shared. And the world over, nothing says Italian food like a bowl of delicious pasta. The Il Fornaio Pasta Book is a personal collection of Executive Chef Maurizio Mazzon's favorite dishes, gathered from all twenty regions of Italy -- from Piemonte in the north to Calabria at the tip of the boot.
Publisher: San Francisco : Chronicle Books, c2002
ISBN: 9780811830164
0811830160
Branch Call Number: TX809.M17 M373 2002
Characteristics: 179 p. : col. ill. ; 22 x 23 cm

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