Julia della Croce's Pasta Classica Cookbook

Julia della Croce's Pasta Classica Cookbook showcases 125 Italian recipes that feature pasta. There are nine chapters in all. Several of the opening chapters discuss pasta history, preparation, sauces, and more. Little Pink Ravioli Filled with Pesto, Potato Gnocchi with Gorgonzola Sauce, and Spinach Trenette with Creamy Tomato-Sausage Sauce are just a handful of the deliciously tantalizing recipes found inside Julia della Croce's Pasta Classica. 


Format: Softcover, 160 pages 

Copyright: 1987 

Publisher: Chronicle Books 

Author: Julia della Croce 

ISBN: 9780811802482

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Additional Details

Description: Pasta Classica is the ultimate cookbook on Italy's most famous food: a definitive and lively manual for authentic pasta cooking that treats pasta as the Italians do -- as an art form. Pasta Classica takes the reader into the whole culture with beautiful illustrations and clear, readable text to convey the irresistible charm and beguiling quality of Italian cuisine. 

In a warm, personal, and lyrical fashion, Pasta Classica takes a sentimental journey through the delicious history of Italy's most beloved food. From the pansotti (three-cornered ravioli) with walnut sauce that are a Ligurian favorite, to the folk recipes from Italian kitchens such as macaroni with rabbit sauce, the recipes are simple and easy to prepare. For, in fact, all true Italian cooking is home cooking -- spontaneous, light-hearted, and informal 

Nine chapters covering the wonderful variety and enormous range of Italian pasta cookery offer such original dishes as sweet potato gnocchi with almond sauce, fresh noodles with squash flowers, and a dazzling variety of vegetable, meat, fish, and dairy recipes for soups, first, and second courses. And throughout are breathtaking full-color and black-and-white reproductions of paintings, drawings, and prints dating from the eighteenth century, as well as a delightful sprinkling of poetry, folklore, and legends, all in praise of pasta. 

But the lyrical aspect of Pasta Classica does not override its purpose, which is to teach pasta cookery in the authentic Italian way. Clear and thorough explanations of recipes and methods are the rule. The essential attributes of Italian cookery are upheld throughout, "using the freshest and best ingredients obtainable, retaining their character throughout the cooking, and bringing together ingredients that have a natural affinity with each other." One hundred and twenty-five recipes cover the gamut of pasta preparation from the traditional Italian kitchen (vera cucina) to its modern adaptations and regional specialties, presenting many wonderful recipes that have never been published before. 


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