Click Here for I love pasta About the Game: *FREE* shipping on qualifying offers. I Love Pasta: An Italian Love Story in 100 Recipes I Love Pasta: An Italian Love Story in 100 Recipes Hardcover – November 5, 2013. Smooth or ribbed, long or short, pasta is a “machine” designed to “capture” the sauce, to hold it, to transport it in the proper quantity to the mouth, to define the flavor of the recipe. The ribbings increase the surface area, to extend the staying power of the sour or sweet notes of the various seasonings, the loops catch small fragments of flavor, the spirals withhold and amplify the density of sauces. Pasta was created as a carrier of sauces, and there are no limits to it in this marvelous vocation. And Italian gastronomic tradition, so widely varied in its regional and territorial products, offers an extraordinary wealth of combinations, worthy of being proposed a new for an international audience, to respond to the hasty and quotidian repetitiveness resulting in unchanging cuisine. Thus was born the idea for a new book on pasta, the fruit of Academia Barilla’s gastronomic experience and of Barilla’s centuries-old technological competencies, to promote 360° knowledge about pasta, giving value to the extraordinary variety of the formats produced today in Italy — at least 300 — combining them in simple and varied preparations, each one tested and experimented with by the chefs at Academia Barilla, along with text and suggestions for excellence in the final result. The volume, large in format and with a carefully-designed editorial program, is structured using the individual formats as the basis. It presents their technical and physical characteristics, reports origins of their names and brief historical annotations, rich with significance, suggests ideal combinations with sauces and seasonings, and proposes traditional recipes from Italian gastronomy, splendidly illustrated using images produced during the preparation. A different and original point of view for discovering how much originality — and taste — is hidden behind a plate of pasta. Editorial Reviews. About the Author. ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy’s gastronomic culture through publications like this one that recount the unequaled riches of the country. Product details. Publisher : Taunton Press (November 5, 2013) Language : English Hardcover : 272 pages ISBN-10 : 1627100873 ISBN-13 : 978-1627100878 Item Weight : 2.95 pounds Dimensions : 8.25 x 1.25 x 10.75 inches. Best Sellers Rank: #3,013,373 in Books (See Top 100 in Books) #931 in Pasta & Noodle Cooking #5,508 in Do-It-Yourself Home Improvement (Books) Videos. Customer reviews. Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness. Top reviews from the United States. There was a problem filtering reviews right now. Please try again later. And that has its good points and some drawbacks. I grew up in an American family of sauce-lovers. Not Italian. Not Italian-American. And back when I was still being cooked for--not cooking for myself or my family--information on real Italian pasta dishes was non-existent. Pasta availability (in the Midwest) was limited to spaghetti and macaroni, and all pasta sauce was red. Like a lot of baby boomers, I took the love of sauce with me when I left home. So this cookbook--in which the pasta plays first chair and the sauce second chair--was a bit disconcerting for me as I read through it the first time. It definitely took some time for me to warm up to it. But this book eventually accomplished exactly what its authors intended: It taught me how important the pasta is, it taught me how to minimize the sauce successfully, so that it worked with and not against the pasta. The general idea that I took with me as I started cooking my own meals was that a great sauce makes a great pasta dish, and lots of sauce makes the dish even better. The dried pasta was not so important. I LOVE PASTA hack
