Carlo Middione

The low-carb craze is over and pasta is again, with its clean, powerful flavors, daily comfort, and unending versatility. Chef Carlo Middione provides this Italian staple at its so much savory and real, with 50 conventional arrangements for spaghetti, ravioli, lasagna, and extra, in addition to favourite sauces like pesto, balsamella, and Bolognese. With undying dishes like Cannelloni in Salsa al Pomodoro, Spaghetti alla Puttanesca, and Pasta e Fagioli, and smooth dishes akin to Fettuccine with Vodka, this pleasing cookbook brings domestic the eagerness and artistry of real Italian food.


  • A treasury of fifty overtly Italian pasta recipes, together with a primer at the historical past of everyone's favourite noodle.
  • Includes easy-to-follow directions for making pasta from scratch.


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