Domenica Marchetti

The Glorious Pasta of Italy

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Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
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301 printed pages
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  • b4087215588has quoted3 years ago
    FONTINA VAL D’AOSTA: A dense, semifirm cow’s milk cheese made in the Italian Alps near the French and Swiss borders. It has a somewhat sharp aroma and a nutty, slightly mushroomy flavor. Made in Italy and France, fontal, a less assertive cheese that melts beautifully, is a good alternative.

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