A Brief History of Pasta

The Italian Food that Shaped the World

A Brief History of Pasta
Luca Cesari, Johanna Bishop
RRP:
NZ$ 53.99
Our Price:
NZ$ 43.19
Hardback
h218 x 140mm - 368pg
27 Oct 2022 UK
International import eta 10-19 days
9781788169394
Out Of Stock
Currently no stock in-store, stock is sourced to your order
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.
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 * 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 * 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
Luca Cesari is a food historian based in Italy. He writes for various magazines, including Gambero Rosso, and writes the column ' Indovina chi sviene a cena' in Il Sole 24 Ore.
Status: No local stock, title imported to order
ISBN-13: 9781788169394
Published: 27 Oct 2022
Published In: United Kingdom
Imprint: Profile Books
Publisher: Profile Books
Format: Hardback
Height: 218mm
Width: 140mm
Spine: 32mm
Weight: 460g
Pages: 368

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