Recipe books? The fresh pasta of Roberta Schira
On March 25th, 2010, at the restaurant Rigoletto in Reggiolo (RE) Chef Gianni D'Amato, the pasta will become "signaled". It will be introduced the book by Roberta Schira "The fresh filled pasta - techniques, recipes and history of an ancient art”, text that, among cookbooks, explain to experts and novices in the kitchen secrets of an Italian specialty.
It always have been the queen of Italian cooking, but when it comes to the fresh, the best expression is certainly in Emilia. We are talking about pasta, March 25th, 2010, the restaurant Rigoletto in Reggiolo (RE) of the Chef Gianni D’Amato, will become "signed". ". It will be introduced the book by Roberta Schira "The fresh filled pasta - techniques, recipes and history of an ancient art”, text that, among cookbooks, explain to experts and novices in the kitchen secrets of an Italian specialty. The homemade pasta is, according to Schira, "A tasty fun, therapeutic and fashionable". Among all the territories of Italian cuisine, the one of fresh filled pasta is probably the largest. Roberta Schira, writer and food critic, attempted the first systematic codification of all sizes of fresh filled pasta in Italy and in a curious book containing over 250 traditional and innovative recipes. For the presentation of the book the chef presents a menu designed for the occasion: La primavera nei cappellacci Ravioli with butter, pesto beans, and crispy egg yolk Tortelli filled with tomato sauce and mozzarella Ravioli with mortadella, pistachio and black truffle butter Cannelloncino of rabbit with olive juice, raisins, fennel and citrus Fresh pasta, cookbooks and the Rigoletto from Reggiolo. What a fantastic trio!