A Brief History of Pasta
by Cesari, Luca, Bishop, Johanna (Translator) | Humanities
Hardback | 368 pages
A Waterstones ‘Best Books of 2022: Food and Drink’A Times Food and Drink Book of the Year 2022 and a Spectator Cook Book of the Year 2022
A Stylist Christmas Gift Pick 2022’If pasta is a religion, this book is its sermon’ Russell Norman, founder of Polpo and Brutto’Rewarding … you discover a lot about Italy here … huge fun’ Sunday Times
In one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It’s hard to imagine Italy without pasta, yet the history of the country’s most famous food has changed with the fortunes of eaters and cooks alike.
In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta’s history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce. Renowned culinary historian Luca Cesari delves into the fascinating variety of his country’s best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragu alla Bolognese and the tastiest tortellini.