|Oretta Zanini de Vita & Maureen B. Fant. Luciana Marini, illus.|
|Pages/Publication Date:||400 / 2013|
Pasta is so popular in the United States that it can be called an American food, but in this IACP Cookbook Award-winning follow-up to Encyclopedia of Pasta, Oretta Zanini de Vita and Maureen Fant make the case for keeping pasta Italian, with recipes for sauces and soups made in Italy today. You'll find authentic versions of such favorites as Pasta Bolognese, Carbonara, Marinara, and Alfredo, as well as unusual but no less traditional sauces based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms. Throughout, the authors' helpful hints (what sauces are best made ahead; what wines pair well) reinforce the Italian approach.