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The greatest quality of Italian cuisine, appreciated, sought after and imitated all over the world, lies in the variety of its products and preparations. This extreme diversity has a common denominator: wheat, flour, pasta.
Pasta is a global food staple but no national cuisine has pushed the possibilities of grain, flour and water further than the Italian one, with its myriad shapes with melodious names and sumptuous combinations of ingredients.
This encyclopaedia, lusciously illustrated compilation is the mother of all pasta cookbooks, presenting Italy's millennia old noodle dish traditions so rich in flavour, nutrition and diversity.