The Il Fornaio Pasta Book

Authentic Recipes Celebrating Italy's Regional Pasta Dishes By Maurizio Mazzon
Photographs by Michael Lamotte

8-3/4 x 8 in; 180 pp ; 50 color photographs
Hardcover
Published in August, 2002
ISBN 0811830160
ISBN13 9780811830164
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$27.50

The Il Fornaio Pasta Book -- Il Fornaio restaurants are renowned for their authentic Italian cuisine, and what could be more Italian than a plate of delicious pasta? Executive Chef Maurizio Mazzon has compiled his favorite recipes, using classic ingredients that represent every region of Italy. From Piemonte’s Cannelloni alla Montanara, infused with their intoxicating flavor of truffles, to Calabria’s best-tasting pork dishes like spicy Rigatoni alla Calabrese, each home-style specialty is not to be missed. Chef Mazzon also gives step-by-step instructions for making peerless fresh pastas, including ravioli, cannelloni, cappelacci, fettuccine, and simple spaghetti. The photographs alone are enough to make anyone want to try these recipes. Like the best-selling Il Fornaio Baking Book before it, The Il Fornaio Pasta Book is a dazzling invitation to all Italians at heart to eat and be merry.

Maurizio Mazzon , a native of the Veneto region, developed his extensive knowledge of Italian cuisines working at various restaurants throughout Italy and the U.S. He began his career at Il Fornaio in 1989 and is now vice president and executive chef, overseeing all of Il Fornaio’s 23 kitchens.

Michael Lamotte , a native of the San Francisco Bay Area, has been shooting photographs for over 20 years.

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