The Art of Pasta brings together Lucio Galletto's two great passions in life: food and art. In an inspiring collaboration, more than 160 authentic pasta recipes are complemented by original artwork from Luke Sciberras.
This special collector's edition is beautifully presented in a slipcase. Each copy of the book, which is signed by the authors, comes with a signed and numbered limited-edition print from renowned artist Luke Sciberras.
Pasta is the most convivial of foods – the basis of Italian family cooking, and the soul of the Italian people. Ci facciamo un piatto di pasta ('Let's make a plate of pasta') is probably the most-spoken phrase in Italy.
And to help you your own plates of pasta, here are clear and detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi. To accompany your pasta, choose from an array of mouth-watering pestos – from the definitive Ligurian version made with basil and pine nuts to a vibrant-green pistachio pesto and a versatile orange and almond pesto that's equally good stirred through freshly cooked linguine, served with couscous or used as the basis of a salad dressing.
Or there are simple dishes that mark the passage of the seasons, such as tagliatelle served with raw mushrooms in autumn, or with the first thin spears of asparagus in spring. In the cooler days of winter, authentic recipes for slow-cooked ragùs (including a classic Bolognese sauce that has stood the test of time) really come into their own, filling the house with warmth and wonderful aromas.
For the more adventurous cook, Lucio's executive chef Logan Campbell has contributed some contemporary interpretations of classic pasta dishes, including rabbit cannelloni with Jerusalem artichoke sauce and beetroot gnocchi with pancetta and goat's cheese.
About The Author
Restaurateur Lucio Galletto has been serving sophisticated Italian food to media and political luminaries and artists (whose work lines the walls of his restaurant, Lucio's) for well over 25 years. He came to Australia from Liguria in 1977 from a family of restaurateurs, and has been proudly continuing the family tradition of great hospitality ever since.
In 2008 Lucio was awarded the Medal of the Order of Australia for service to the community through his contributions as a restaurateur and author, and his support of arts organisations.
His books include The Art of Pasta, Soffritto and Lucio's Ligurian Kitchen (all written with David Dale) and The Art of Food at Lucio's (with Timothy Fisher).
Number Of Pages: 288
Published: 3rd October 2011
Dimensions (cm): 30.2 x 24.1 x 3.4
Weight (kg): 30.2
Edition Number: 1