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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Encyclopedia of Pasta: Volume 26

Encyclopedia of Pasta: Volume 26

Zanini De Vita, Oretta
Fant, Maureen
Field, Carol

Paperback

Series: California Studies in Food and Culture, Book 26

Food WritingGrains & Pasta

ISBN10: 0520322754
ISBN13: 9780520322752
Publisher: Univ Of California Pr
Published: Sep 17 2019
Pages: 400
Weight: 1.10
Height: 1.10 Width: 5.90 Depth: 8.90
Language: English
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

Learn more about Oretta Zanini De Vita's work through this article and slideshow published by the New York Times.

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