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Packed with more than 250 tantalizing recipes, this mouth-watering collection from the founders of the Cordon Bleu Cooking School of Florence features soups, sauces, fresh pasta, filled pasta, baked pasta, cold pasta salads, and even desserts. These quintessential ...
Packed with more than 250 tantalizing recipes, this mouth-watering collection from the founders of the Cordon Bleu Cooking School of Florence features soups, sauces, fresh pasta, filled pasta, baked pasta, cold pasta salads, and even desserts. These quintessential Mediterranean dishes even have an added health benefit: The Mediterranean diet has long been associated with the lowest rates of chronic disease and the highest life expectancies for adults in the world.
Here is everything you need to create extraordinary dishes, including: Recipes organized by region-from the north to the south of Italy-and ranging from Sugo di Carciofi (Artichoke Pasta Sauce) from Liguria to Pasta e Ceci (Diamond-shaped Pasta with Garbanzo Beans and Rosemary) from Umbria to Ciciones Gnocchetti allo Zafferano (Saffron Gnocchi in Meat Sauce) from Sardinia. Step-by-step illustrated instructions for techniques such as making basic pasta dough, tortellini, and orecchiette. Recipes ranked by level of difficulty, from super-easy to the more challenging, with most at the easier level. More than 200 beautiful photographs that illustrate finished dishes, fresh ingredients, and exquisite Italian vistas.
Whether you crave gnocchi from Piedmont, potato and pasta soup from Tuscany, or cannelloni with fish from Sicily, Pasta Italia helps you serve a delicious cuisine full of fresh flavors and good health.
|Piedmont & Valle d'Aosta||24|
|Abruzzo & Molise||150|
|Basilicata & Campania||178|