Description du livre
The Long and the Short of Pasta showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy.
Katie and Giancarlo Caldesi bring together a collection of incredible pasta dishes inspired by their lifetime travelling Italy and cooking Italian food. Enjoy dishes such as a Roman potato gnocchi in a tomato sauce, spaghetti with sardine and wild fennel sauce from Sicily and scialatielli with a porcini and pancetta sauce from the Amalfi Coast.
Covering the basics of making fresh pasta and the perfect sauces to pair them with, this will give anyone the confidence to master the art of Italy’s most beloved ingredient.
As with all of the Caldesi’s books, it will include gorgeous photographs of the Italian landscape and city portraits paired with personal travel musings and historical anecdotes about the origins of the recipes.