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Indulging the reader with some irresistible recipes as well as a wealth of fascinating information on one of the world’s best-loved ingredients, A Brief History of Pasta is an enthralling journey into the heart of Italian cuisine and culture.
In one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It's hard to imagine Italy without pasta, yet the history of the country's most famous food has changed with the fortunes of eaters and cooks alike.
In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta's history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce.
Renowned culinary historian Luca Cesari delves into the fascinating variety of his country's best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragu alla Bolognese and the tastiest tortellini.
Publisher: Profile Books Ltd
Number of pages: 368
Weight: 460 g
Dimensions: 218 x 140 x 32 mm
'If pasta is a religion, this book is its sermon' - Russell Norman, founder of Polpo and Brutto
'A glorious book, carefully and precisely skewering all of the received ideas about 'authenticity'... it made me giggle fiendishly and occasionally punch the air' - Annie Gray, author of At Christmas We Feast
'Luca Cesari serves up a delicious combination of recipes, both ancient and modern, entertaining anecdotes, and rare insights into the diverse histories and characters of Italy's different regions. A delicious treat for anyone who wants a deeper relationship with Italy and its food' - Helena Attlee, author of The Land Where Lemons Grow: The Story of Italy and Its Citrus Fruit
'A fascinating history of one of the world's best loved foods, peppered with interesting facts like a well seasoned cacio e pepe. Through in-depth research, Cesari proves that contrary to what many purists will claim, there are no hard and fast rules when making even the best loved pasta dishes. A compelling read giving a long overdue green light to putting garlic in your Amatriciana should you so wish!' - Amber Guinness
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