Pasta : Authentic Recipes from the Regions of Italy

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A new collection of authentic Italian pasta recipes discusses the secrets of creating the finest pasta dishes and presents more than fifty regional specialties that include Penne Rigati in Gorgonzola Sauce from Lombardy, Farfalle with Peas and Proscuitto from Emilia-Romagna, and southern Italy's fusilli with Sausage and Olives, among others.

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  • Hardback | 112 pages
  • 210.3 x 230.6 x 14.2mm | 602.15g
  • Berkeley CAUnited States
  • English
  • col
  • 1580082645
  • 9781580082648

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