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The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes
     

The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes

by Michael Lamotte (Photographer), Maurizio Mazzon
 

Il Fornaio restaurants are renowned for their authentic Italian cuisine, and what could be more Italian than a plate of delicious pasta? Executive Chef Maurizio Mazzon has compiled his favorite recipes, using classic ingredients that represent every region of Italy. From Piemontes Cannelloni alla Montanara, infused with their intoxicating flavor of truffles, to

Overview

Il Fornaio restaurants are renowned for their authentic Italian cuisine, and what could be more Italian than a plate of delicious pasta? Executive Chef Maurizio Mazzon has compiled his favorite recipes, using classic ingredients that represent every region of Italy. From Piemontes Cannelloni alla Montanara, infused with their intoxicating flavor of truffles, to Calabrias best-tasting pork dishes like spicy Rigatoni alla Calabrese, each home-style specialty is not to be missed. Chef Mazzon also gives step-by-step instructions for making peerless fresh pastas, including ravioli, cannelloni, cappelacci, fettuccine, and simple spaghetti. The photographs alone are enough to make anyone want to try these recipes. Like the best-selling Il Fornaio Baking Book before it, The Il Fornaio Pasta Book is a dazzling invitation to all Italians at heart to eat and be merry.

Editorial Reviews

Publishers Weekly
Mazzon, who oversees the chefs and kitchens for the high-end California chain Il Fornaio, hails from the Veneto region of Italy, and his bias is obvious in this charming if slightly uneven roundup of regional pasta specialties. While some regions, such as Molise and Abruzzo, are all but ignored here, there are eight recipes offered from the Veneto. Still, it's hard to complain when the area is home to such delicious specialties as Potato Dumplings with Calamari and Radicchio, or Thin Pasta Strands in Tomato-Anchovy Sauce. Mazzon hasn't missed any of the big, familiar dishes here: there is Butternut Squash Pasta Filled with a Butternut Squash, Parmesan and Walnut Filling from the Emilia-Romagna region; and Cauliflower, Golden Raisins and Pine Nuts Tossed with Small Pasta Tubes from Sicily. Other treats include the Umbrian Pasta Strands with Black Truffle Sauce and the Small Pasta Tubes and Lamb Sauce with Aged Ricotta from Basilicata. A number of more challenging recipes namely those that call for making pasta from scratch, including one for Sardegna's saffron-tinged malloreddus dumplings and a few original presentations, like Prawns and Pasta Ribbons with Parsley Pesto (served in a hollowed-out lemon), lift this book above its peers. Some readers may be irritated by the book's insistence on translating pasta names into English (is there anyone left in America who needs "spaghetti" translated as "pasta strands"?), but the dishes themselves look irresistible, thanks to the sumptuous photo illustrations. (Oct.) Copyright 2002 Cahners Business Information.

Product Details

ISBN-13:
9780811830164
Publisher:
Chronicle Books LLC
Publication date:
08/28/2002
Pages:
180
Product dimensions:
1.00(w) x 1.00(h) x 1.00(d)

Related Subjects

Meet the Author

Maurizio Mazzon, a native of the Veneto region, developed his extensive knowledge of Italian cuisines working at various restaurants throughout Italy and the U.S. He began his career at Il Fornaio in 1989 and is now vice president and executive chef, over

Michael Lamotte, a native of the San Francisco Bay Area, has been shooting photographs for over 20 years.

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