Culinary Adventures: Discovering In the Kitchen Campania Pasta Vol. 1
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A couple of months ago, I wrote an ebook.
About what? About pasta! In the Kitchen Campania Pasta Vol. 1. Why?
Well, when I relocated to Italy 30 years
ago, I was surprised to discover that Italians consume pasta daily. Initially
not a food enthusiast, my pasta knowledge was limited to lasagna and spaghetti
Bolognese (which I later realized was not the norm here). To broaden my
understanding, I purchased some Italian cookbooks and discovered the diverse
array of pasta in various shapes and sizes, a staple of the Mediterranean diet.
The Campania region in Italy is renowned for its pasta-making traditions passed
down through generations, offering a variety of simple and elaborate sauces.
Exploring the world of pasta, I encountered
long, short, ridged, smooth, fresh, and dry pasta formats, unveiling a whole
new culinary realm. As my interest in food grew, I delved deeper into
researching pasta by visiting pasta factories in Gragnano, consulting with
chefs, and experimenting in my kitchen.
Pasta has evolved into a lifestyle for me,
and through my experiences, I've gathered some insights over the years:
You can delve deeper into the details in my
book, which can be found here. The book is available in English and Italian, as
an pdf or a flip book.
Along with exploring pasta, I showcase
intriguing In the Kitchen Campania Pasta stories, as told by well-known chefs
in the region.
Buon appetito!
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