counter create hit Encyclopedia of Pasta - Download Free eBook
Hot Best Seller

Encyclopedia of Pasta

Availability: Ready to download

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is kno Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.


Compare

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is kno Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

30 review for Encyclopedia of Pasta

  1. 4 out of 5

    Karima

    This book is a monumental feat of love, dedication and thorough research. It begins with a forward by Carol Field (food journalist and author of THE ITALIAN BAKER), a preface by the author and additional preface by the translator, Maureen B. Fant ( a native New Yorker and food writer who has lived in Rome since 1979). I especially was caught by Ms. Fant's opening sentence; "One very good reason to learn the italian language is to enjoy the works of Oretta Zanina De Vita in the original." It is ab This book is a monumental feat of love, dedication and thorough research. It begins with a forward by Carol Field (food journalist and author of THE ITALIAN BAKER), a preface by the author and additional preface by the translator, Maureen B. Fant ( a native New Yorker and food writer who has lived in Rome since 1979). I especially was caught by Ms. Fant's opening sentence; "One very good reason to learn the italian language is to enjoy the works of Oretta Zanina De Vita in the original." It is about the traditional shapes of Italian pasta, which arranged in alphabetical order and broadly organized into six categories; pasta corta (short), pasta lunga (pasta long), pasta ripiena (stuffed), pastina (tiny shapes cooked in broth) and strascinati (dis-dragged). Each entry is then provided with ingredients, how made, also know as, how served, where found and finished up with additional remarks. Many are accompanied by simple yet beautiful pencil drawings. It is a treasure trove of history and culture. I almost took away one star because I could not find one of my childhood favorite, "acini di pepe" but I just couldn't do it!

  2. 4 out of 5

    Merced Potter

    Beautifully descriptive, as it should be with the amount of work that Oretta put into this work! You will never look at pasta the same way again.

  3. 5 out of 5

    Justin Redpath

    This book opened my eyes about Italian culture, language, and pasta. As a Latin scholar, I was especially intrigued to learn about the origins going back to ancient Roman and Greek times!

  4. 5 out of 5

    Amy

    This is not entirely what I expected! What I expected was an identification guide of sorts of the various types of pasta along with recipes to use. What I discovered was "Traditional Italian Pasta Shapes A to Z" and no recipes. Each pasta lists its American name and then it's Italian name. Also provided are ingredients, how made, aka(s), how served, where found and remarks. These remarks may be a small paragraph as with Pannicelli to a few paragraphs as with Pappardelle to a few pages as with Rav This is not entirely what I expected! What I expected was an identification guide of sorts of the various types of pasta along with recipes to use. What I discovered was "Traditional Italian Pasta Shapes A to Z" and no recipes. Each pasta lists its American name and then it's Italian name. Also provided are ingredients, how made, aka(s), how served, where found and remarks. These remarks may be a small paragraph as with Pannicelli to a few paragraphs as with Pappardelle to a few pages as with Ravioli to many pages as with Lasagna. An interesting read! There are almost as many pastas as there are cheeses in the world. I just experienced Pappardelle for the first time this past weekend. It was a Mushroom Pappardelle -- the pasta was served with 3 types of mushrooms and I chose to add scallops to my order -- Delicioso!

  5. 5 out of 5

    Jeanne

  6. 4 out of 5

    Agus

  7. 5 out of 5

    Adriana

  8. 4 out of 5

    Emilio Mignucci

  9. 5 out of 5

    Eleanor

  10. 5 out of 5

    Louie Isaaman-Jones

  11. 5 out of 5

    Julie

  12. 4 out of 5

    Renatosardo

  13. 5 out of 5

    Juozapas

  14. 4 out of 5

    Andrew Elkins

  15. 4 out of 5

    Jaclyn

  16. 5 out of 5

    IKE DELORENZO

  17. 4 out of 5

    Jessica E Spore

  18. 5 out of 5

    Vicente F Blanco III

  19. 4 out of 5

    Nino C.

  20. 5 out of 5

    Jon Eric Johnson

  21. 4 out of 5

    Lindsay

  22. 4 out of 5

    Sal Borriello

  23. 4 out of 5

    Emily R Oleyer

  24. 5 out of 5

    Aimee

  25. 5 out of 5

    Dan Wolinsky

  26. 5 out of 5

    Cynthia Townsend

  27. 4 out of 5

    Oana Popescu

  28. 4 out of 5

    William

  29. 5 out of 5

    Jonele

  30. 5 out of 5

    Lena Vogt-Kist

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.