A glorious pasta cookbook filled with 125 mouthwatering recipes from North America s 26 top chefs, plus pasta history, traditions, cooking tips and wine pairing.
ABOUT THE AUTHOR:
Paolo Villoresi : Born and raised in Florence, Paolo Villoresi is Editor-in-Chief and publisher of the Magazine of La Cucina Italiana, the n.1 authority on Italian Food and Living.
He is Founder and President of the Italian Culinary Institute, created to promote Italian cuisine in North America. Cooking classes, seminars, wine tastings and other special events are held at the Italian Culinary Institute headquarter in Manhattan.
He is Founder and President of the Italian Table, a gastronomic club with chapters across America and is a member of the prestigious Accademia Italiana della Cucina.
Micol Negrin: A native of Milan, Italy, and raised in Montreal, Canada, Micol Negrin Graduated from Canada s premier culinary institute. She is the editor of the Magazine of la Cucina Italiana, the Culinary Vice President of the Italian Culinary Institute, and a cooking teacher specializing in Italian cuisine and regional culinary traditions.
