Il Fornaio Pasta Cookbook

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Description: 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 Restaurant 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. 

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 ilercely 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 alle Vongole, which combines thin strands of pasta with steamed clams in an aromatic garlic and white wine broth. 

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. 

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Condition: Good condition.