A food for all occasions, pasta's huge variety of shapes, textures and flavours makes it the perfect basis for all kinds of meal, from sophisticated dinner parties to simple suppers at home. In this fully revised and updated edition, Antonio Carluccio once again shares with you his Passion for Pasta, providing innovative and exciting recipes for soups, main courses, salads and even desserts to promote this staple ingredient of traditional Italian cookery to the rank of haute cuisine.The 100 delicious dishes include Egg in Raviolo with White Truffles, Oriecchiette with Lamb Ragout, Pappardelle with Quail Sauce and the unusual Chocolate Pasta Sauce.Forget the blasphemy of bottled sauces, ready-made pasta dishes and pre-packed Parmesan cheese. Instead, seek inspiration from the palette of delicious Italian ingredients -Parma ham, mozzarella, radicchio, artichoke hearts, wild mushrooms and truffles -combined with originality and genius in Antonio Carluccio's pasta masterpieces.

Author Biography

The master of Italian food, Antonio Carluccio has been cooking, eating and championing Italian food for over 50 years. Born on the Amalfi Coast in the South and raised in the wooded North-West, Antonio has a rare and privileged breadth of culinary knowledge. He moved to London in 1957 and he took over the Neal Street Restaurant in Covent Garden in 1981. In 1991 Antonio opened a deli next to the restaurant and in 1998 started the first Carluccio's Caffe in Market Place, London. After developing the Carluccio's cafe business Antonio is no longer a director but continues to work with the Carluccio's team on menu development and chef training whilst also concentrating on new projects. In 1983 Antonio made his first appearance on BBC 2 talking about Medi