The PASTA book: lots of new ways of presenting the most Italian of dishes.
In its promotion of Italian gastronomic culture, Academia Barilla simply had to devote a volume to the prince of national dishes. This volume travels all around Italy, in a journey that brings more than 130 recipes with fresh, egg, dried, filled, long, short pasta... - from Val d'Aosta to Sicily, in search of ancient and yet always news traditions and flavours.
Edited by Academia Barilla, 303 pp. 2010.
White Star Editions – Vercelli