A passionate celebration of the world's favourite food - now revised and updated.
For more than 35 years, Lucio Galletto has been serving pasta in his multi award-winning restaurant in Sydney, while David Dale has been studying the history and mythology of food. In The Art of Pasta, they have collaborated with artist Luke Sciberras to create a pasta bible that is as practical as it is beautiful.
Discover how to make your own plates of pasta, from flavouring and cutting the dough to rolling gnocchi and filling tortellini. All the classic shapes and sauces are here - puttanesca and passata, rigatoni and ravioli - plus new favourites to explore.
Let The Art of Pasta take you on an inspiring tour through the history and regions of Italy with over 160 authentic recipes - and fall in love with pasta all over again.
The 2018 updated edition includes-
- More than 50 recipes suitable for vegetarians
- Suggestions for pastas best served in summer and in winter
- Seven regional variations on pesto, using walnuts, pistachios, orange juice and chilli
- The genuine, original bolognese rag
- A pasta dessert from 160 BC, with honey and bay leaves
- The 'tortegli' demanded by Michelangelo in the 1500s
A passionate celebration of the world's favourite food - now revised and updated.
For more than 35 years, Lucio Galletto has been serving pasta in his multi award-winning restaurant in Sydney, while David Dale has been studying the history and mythology of food. In The Art of Pasta, they have collaborated with artist Luke Sciberras to create a pasta bible that is as practical as it is beautiful.
Discover how to make your own plates of pasta, from flavouring and cutting the dough to rolling gnocchi and filling tortellini. All the classic shapes and sauces are here - puttanesca and passata, rigatoni and ravioli - plus new favourites to explore.
Let The Art of Pasta take you on an inspiring tour through the history and regions of Italy with over 160 authentic recipes - and fall in love with pasta all over again.
The 2018 updated edition includes-
- More than 50 recipes suitable for vegetarians
- Suggestions for pastas best served in summer and in winter
- Seven regional variations on pesto, using walnuts, pistachios, orange juice and chilli
- The genuine, original bolognese rag
- A pasta dessert from 160 BC, with honey and bay leaves
- The 'tortegli' demanded by Michelangelo in the 1500s
A passionate celebration of the world's favourite food - now revised and updated.
Lucio Galletto grew up between the tables of his family's
restaurant on the north-west coast of Italy, before falling in love
with a passing Australian backpacker and moving to Sydney to start
his own restaurant. For more than 35 years, multi-awarded Lucio's
has been legendary for the paintings and sculptures by local
artists that cover its walls, and the silky pasta that is hand made
there every day.
In 2008 Lucio was awarded the Medal of the Order of Australia 'for
service to the community through contributions as a restaurateur
and author, and to the support of arts organisations'. His books
include The Art of Traditional Italian, as well as Soffritto- A
Delicious Ligurian Memoir and Coastline- The Shared Food of
Mediterranean France, Italy and Spain (both with David Dale).
David Dale trained as a psychologist but decided he would do less
harm to the cause of mental health if he went into journalism. He
has been a columnist, political reporter, foreign correspondent,
restaurant critic, travel writer, editor and broadcaster for all of
Australia's major media organisations. He currently teaches
journalism at the University of Technology, Sydney. His books
include Anatolia- Adventuresin Turkish Cooking, The Little Book of
Australia, Essential Places and The Obsessive Traveller- Or Why I
Don't Steal Towels from Great Hotels Any More.
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