The spirit and craft of Italy's greatest food, with recipes [a cookbook]
By Missy Robbins and Talia Baiocchi
A stylish, transporting pasta master class from new york city’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes
James beard award nominee • one of the ten best cookbooks of the year: san Francisco chronicle, Boston globe • one of the best cookbooks of the year: Minneapolis star tribune, glamour, food52, Epicurious • “missy robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, lilia and misi, two of the best in the world.”—ina garten, barefoot contessa
Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.
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