Carlo Middione's Traditional Pasta (Paperback)

by Carlo Middione (Author) "THE HISTORY OF Italian pasta goes back farther than most people realize..." (more)
Key Phrases: frozen tiny peas, pasta dough, additional cheese, Salsa al Pomodoro, Corvo Rosso, Cabernet Sauvignon (more...)

Editorial Reviews

Amazon.com Review
Carlo Middione owns two well-respected restaurants in San Francisco. A Sicilian-American, he emphasizes cooking pasta properly, pairing it attentively with the right amount of the right sauce, and serving it in moderate-size portions. This warmly illustrated, well-sized paperback updates what Middione originally wrote in 1982. Many of the 65 recipes are Sicilian, including Rigatoni alla Donnafugata and Fettuccine with "Busted" Tomatoes. The brief chapter on fried pasta is a treasure. Middione suggests includes wines to accompany most dishes.

Review
There are many traditional favorites here, from baked macaroni and lasagna to various spaghetti - but long-time fans of Italian cuisine will also find an unusual pasta souffle and fettuccine with vodka, among some other surprises. Dishes are easy to make and appealing in this coverage of various traditional pasta dishes. -- Midwest Book Review

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Product Details

• Paperback: 128 pages
• Publisher: Ten Speed Press; Revised edition (May 1, 1996)
• Language: English
• ISBN-10: 0898158052
• ISBN-13: 978-0898158052
• Product Dimensions: 8 x 8 x 1.7 inches
• Shipping Weight: 13.1 ounces
• Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #968,860 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars Simple and delicious Italian cooking, January 20, 2000

By A Customer

After dining at one of Mr. Middione's restaurants while on vacation in San Francisco, I had to try to replicate his excellent cuisine at home. The recipes in this cookbook are easy to prepare, simple, and always delicious. There are very good descriptions of different types of cheeses, pastas, and other ingredients used. If you enjoy cooking and Italian food, this cookbook is a must have.

3 of 3 people found the following review helpful:

5.0 out of 5 stars The recipes and wrting style appeal to my roots., April 28, 1999

By	[e-mail] (Morgan Hill, California) - See all my reviews

Mr. Middione has a writing style and enthusiasm for Italian food and history which definitely appeal to my Italian-American roots. I bought this book while on vacation one summer and read it instead of the novel that I had planned on reading at my leisure. Then, of course, I was compelled to go into the kitchen and cook. I tried many of his remarkably simple recipes, finding many that reminded me of my own grandmother's dishes from my childhood. His love for the cuisine of Italy is apparent in every sentence. You can almost smell the basil in every page! A real keeper as well as being a wonderful value. Every recipe is worth trying.

5.0 out of 5 stars I Love You, Carlo!, August 18, 2008

By	G. Zanders (California) - See all my reviews

This book transformed my approach to pasta making and sauces. It's a compact powerhouse with the author's charm and humor in abundant evidence. His exceptional knowledge and generous approach to teaching and explaining the process is outstanding. I now regularly make pasta instead of my machine gathering dust. Carlo makes the process approachable, and his friendly encouragement will have you enjoying pasta and exceptional sauces. His mantra is quality ingredients and classic techniques, not complicated or inaccessible recipes. Worth it for the sauce chapter alone if you want to purchase pasta.