Everyone has their own family recipe for spaghetti al ragł, pasta carbonara, and pasta pesto. Professional chef and culinary journalist Giovanni D'Apice is an expert on the real cucina povera and has embarked upon a quest to find the primeval recipe of those popular Italian dishes. Several internationally renowned chefs, such as Carluccio, contribute their own interpretations of the classics. AUTHOR: Giovanni d'Apice is a professional chef and culinary journalist. He learned the art of cooking from his grandmother. He is an old-school chef with an artistic background. His gastronomic career boasts the most important names of the Southern-Italian culinary scene with whom Giovanni still works. He decided to move to The Netherlands in order to bring the real Italian gastronomic tradition to the Low Lands. At the moment he is the most influent authority in the Benelux countries when it comes to pasta and all its secrets. SELLING POINTS: ? The real Italian pasta classics rediscovered by top chefs ? An elegant book on the soul of Italy: pasta ? The classic recipes reinterpreted by internationally renowned chefs ? Accompanied by powerful imagery by food photographer Marco Paone 120 colour, 50 b/w illustrations
