Pasta Il Primo Piatto

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  • Format: Hardcover
  • Copyright: 2018-10-15
  • Publisher: Lannoo Publishers

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Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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•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

Everyone has their own family recipe for spaghetti al ragù, 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 Biography

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. Marco Paone is a fully self-taught food photographer who has worked with countless well-known names found in the Michelin Guide worldwide. He has been active in the Benelux countries, Scandinavia, Middle-East, Germany and Italy, France and others. In 2014 he won the second place in the prestigious photographic competition PX3 Prix de la Fotografie Paris for the commercial and book-cover categories. Since 2016 he has also been active as an editor for his own 1820 Magazine: The Art of Italian Gastronomy which he conceived together with his gastronomic companion Giovanni D'Apice.

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