Italian cuisine, highly esteemed, sought out and imitated around the world, derives its rich tradition from the variety and diversity of its products and styles of preparation. In a country divided into 20 regions, each with its own distinctive terrain, climate and history, it is perhaps not surprising that very different culinary traditions have emerged between the north and the south of Italy. The cuisine is extremely diverse but hold one ingredient very much in common: pasta.

This collection revisits familiar Italian territory with 222 pasta recipes: fresh, egg, dried, stuffed, long, and short cuts...from the Val d'Aosta to Sicily in search for the best flavors and age old traditions.

Text and Photographs by Academia Barilla
Preface by Carlo Cracco