• Pasta Artigiana

    Pasta Artigiana (Hardback) By (author) Nino Zoccali

    $26.53 - Save $5.66 17% off - RRP $32.19 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    Description"Pasta Artigiana" has a recipe for any occasion, from simple and rustic to elegant and refined. Second generation Italian chef, Nino Zoccali shares a lifetime of delectable pasta recipes from hearty soups to indulgent filled pasta (tortellini, ravioli) and even pasta-based desserts. With more than 80 authentic recipes and a range of basic pasta doughs, sugos and sauces, "Pasta Artigiana" is as practical as it is beautiful and will become an essential kitchen companion for anyone who loves to cook and eat pasta. This title features: more than 80 authentic, easy to follow recipes with hints and tips throughout; chapters on pasta in soups, dried pasta, fresh pasta, filled pasta, baked pasta and sweet pasta; and, includes recipes for sugos, sauces and stocks that will become an established part of your repertoire.

Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10


Reviews | Bibliographic data
  • Full bibliographic data for Pasta Artigiana

    Pasta Artigiana
    Authors and contributors
    By (author) Nino Zoccali
    Physical properties
    Format: Hardback
    Number of pages: 232
    Width: 205 mm
    Height: 260 mm
    Thickness: 25 mm
    Weight: 1,264 g
    ISBN 13: 9781742669786
    ISBN 10: 1742669786

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC geographical qualifier V2: 1DST
    BIC subject category V2: WBN, WBTP, 1DST
    BISAC V2.8: CKB061000
    DC23: 641.822
    Imprint name
    Publication date
    13 September 2012
    Publication City/Country
    Millers Point
    Author Information
    Second generation Italian chef Nino Zoccali is chef owner of Pendolino and La Rosa restaurants in The Strand Arcade in Sydney's central business district. During his career he has worked as chef at restaurants including Otto, La Mensa and Bel Mondo. He is a founding member of CIRA - the Council of Italian Restaurants in Australia - and active as an olive oil judge.