Publisher's Synopsis
Based on twenty years of experience in Italy the author has produced this versatile pasta repertoire which suggests a hundred ways to serve pasta.;She has explored the traditions of Sicily, Naples, Puglia, Tuscany and Emilia as well as central Italy and Rome, where she lives, to present a delicious selection of pasta dishes with sauces made from lemons, walnuts, artichokes, pumpkin, broccoli, aubergines, chick peas as well as shellfish, ham, sausage, bacon, lamb and many other ingredients. The book is grouped as sauces under headings such as "basil" and "artichokes" and are mostly vegetarian although there are a few meat, fish and cheese sauces. It is illustrated with drawings completed on journeys through Italy capturing the charm of the coutry. The author also wrote "Eating Out in Italy".
