Everyone has his own recipe for spaghetti al ragù, pasta carbonara, pesto pasta and similar dishes. Chef and culinary journalist Giovanni D'Apice, who knows better than any the genuine 'cucina povera', has gone looking for the 'original recipes' of those Italian favourites. Ten internationally famous chefs give their contemporary interpretations of these classics. Foreword by Antonio Carluccio, the godfather of pasta

Bron: Titelbank (ongeredigeerd)