Pasta Affair

50 Authentic Italian Recipes from Italy

Flavia Diamante, Nicole Burger, Nicole Burger

$99.95 $84.72

Hardback

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English

Kaniko Culinary Press
25 September 2024

National & regional cuisine; Pasta dishes

Seductive strands of pasta and sumptuous sauces... Are you ready to indulge in an unforgettable Pasta Affair? This cookbook is a must-have for any serious lover of Italian food, featuring over 50 classic pasta recipes you can make at home!

Discover the Secrets of Authentic Italian Cooking:

Italians in Italy trust our recipes, and so can you! Born and raised in Italy, author Flavia Diamante brings her passionate love for food and deep culinary heritage to this cookbook. From her childhood surrounded by the most varied and exquisite Italian cuisine, to her scientific expertise as a PhD in Medical Biotechnology specializing in cardiovascular science, Flavia's recipes are trusted by Italian chefs and amateurs alike.

From the renowned PIATTO(TM) Italian cooking network with over 20 million views, this long-awaited Italian cookbook includes mouthwatering full-color images and easy step-by-step instructions.

Master Italy's Best Pasta Dishes:

From iconic dishes like Spaghetti alla Carbonara to hidden gems like Spaghetti all'Assassina, you'll learn to cook authentic pasta just like in Italy.

Something for Everyone:

With over 50 traditional recipes, including vegetarian, meat lovers', and seafood options, Pasta Affair has something for every palate and every season.

Tailor Your Cooking Experience:

This book is for you! Whether you're a beginner or a culinary master, we've got tips to match any skill level. Pair quick and easy sauce recipes with dry pasta for a fast lunch or dinner, or follow our pro tips to elevate your dishes into gourmet meals with handmade pasta and fresh tomato sauce.

Make Fresh Pasta Like an Italian:

While this cookbook isn't solely devoted to the art of handmade pasta, you will learn to make and shape many classics, including tortellini, gnocchi, pici, ravioli, and tagliatelle.

Praise for PIATTO(TM) recipes on YouTube:

""This is by far the BEST pasta I've ever made! Thanks, chef, for this awesome recipe.""-@johnnycruz7262 ""This is the best assassins pasta I have ever seen in my life. And the best descriptive tutorial and you nailed every single key point and tip necessary to get it absolutely the way it should be.""- @djrakman3909 ""I have tried almost every night for at least 2 months to find a simple and repeatable recipe for Cacio e Pepe. [...] Seriously, this SIMPLE explanation is the best I've found.""- @tom2207 ""Bravo. Perfetta. Mio padre era Chef e Somelier. Così era la Carbonara [...]""-@simonavitali2911 ""I am speechless. This has been my favorite dish for 25 years; I eat it easily once per week and have served it to countless guests through the years. This recipe is simply the best I have ever encountered [...]""-@mollywolly4201 ""Simply the best italian-food channel""-@romulovermersch4548 ""miglior video che ho visto sul piatto aglio olio""-@joeyscozzari8088

By: Flavia Diamante, Nicole Burger
Edited by: Nicole Burger
Imprint: Kaniko Culinary Press
Dimensions: Height: 273mm, Width: 210mm, Spine: 19mm
Weight: 980g
ISBN: 9798218474287
Pages: 230
Publication Date: 25 September 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Born and raised in Italy, author Flavia Diamante brings her passionate love for food and deep culinary heritage to this cookbook. From her childhood surrounded by the most varied and exquisite Italian cuisine, to her scientific expertise as a PhD in Medical Biotechnology specializing in cardiovascular science, Flavia's recipes are trusted by Italian chefs and amateurs alike. Born and raised in Italy, author Flavia Diamante brings her passionate love for food and deep culinary heritage to this cookbook. From her childhood surrounded by the most varied and exquisite Italian cuisine, to her scientific expertise as a PhD in Medical Biotechnology specializing in cardiovascular science, Flavia's recipes are trusted by Italian chefs and amateurs alike.