PASTA TOUR (HB)

Whether it’s in the saffron-stained strands of Sardinia’s malloreddus or the hand-cut ribbons of Emilia-Romagna’s tagliatelle, each of Italy’s regions has its own pasta traditions which continue to be celebrated and protected. This book invites you on a journey through these dishes and traditions, exploring how geography and culture have shaped the pasta dishes that come from each of Italy’s regions. Discover the origins of iconic pasta shapes, such as orecchiette, pici and ravioli, and the sauces they are traditionally served with, such as pesto alla Genovese, ragu alla Bolognese or carbonara.