Author(s): Carmela Sophia Sereno
In A Passion for Pasta, everyone can take a delicious trip down Italy, from top to toe, led by 'pasta queen' Carmela Sereno - your guide to making speciality pasta dishes from each Italian region. With stunning photographs throughout, these recipes include: * Mandilli di Seta, handkerchief pasta with creamy pesto, from Liguria and the Italian Riviera. Liguria's capital, Genoa, is birthplace of the well-known basil pesto. * Orecchiete con cime di rape, which combines the speciality pasta of Puglia, orecchiete (translated as 'little ears'), with the humble turnip to produce a dish full of flavour and yet typical of Puglia's unique style of cooking, cucina povera. * Ziti with sardines, chicory and breadcrumbs. Ziti pasta come in many sizes from the length of small maccheroni to that of spaghetti. Originating from Sicily, this dish has strong Middle Eastern and North African influences, acknowledging these two regions' involvement in Sicilian history. Serano shows us how to make even the most basic pasta dough into a variety of shapes and stunning designs using stripes, spots and delicate herbs. Even those who are already great pasta enthusiasts will be amazed at the range of pasta explored in this book, with dishes selected to delight not only with their exquisite taste but also by their beautiful and varied appearance. From the 'Polenta Gnocchi' of the Aosta Valley to Tuscany's 'Pancake Pasta', A Passion for Pasta has a dish for every occasion, and all tastes.
Like all good cooks, Carmela hasn't forgotten her roots. She brings the happiness of her childhood into her kitchen and into her food ... Always with a generous splash of motherly love, Italian style. -- Marco Pierre White
Carmela Sereno is an established Italian cookery writer, teacher and soon to be restauranteur. Her first book, Southern Italian Family Cooking was published in 2014 and was a resounding success focusing on 'cucina povera', peasant style cooking. Whilst Carmela still teaches some small classes from her family kitchen, she also demonstrates and teaches in London Restaurants, corporate events and food festivals. Supper clubs and pop-up restaurants provide an opportunity to showcase her recipes and are a regular sell-out months in advance.