Culinary Adventures: Discovering In the Kitchen Campania Pasta Vol. 1

 

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!