| Author: | Rita Romano | ISBN: | 1230000018631 |
| Publisher: | Aida International, LLC | Publication: | September 20, 2012 |
| Imprint: | Language: | English |
| Author: | Rita Romano |
| ISBN: | 1230000018631 |
| Publisher: | Aida International, LLC |
| Publication: | September 20, 2012 |
| Imprint: | |
| Language: | English |
This cookbook was conceived to fit into the lifestyle of the busy professional who just happens to love pasta. These recipes were designed to be simple, inexpensive, healthy and fast to prepare using a variety of fresh ingredients.
I have selected a variety of the most popular sauces (both classic and modern) many of them were served in my restaurants. All have been lovingly sampled and have received an over-whelming seal of approval from thousands of pasta connoisseurs.
I was born in Italy and was fortunate to spend part of my life there before coming to America. Therefore, I have the advantage of experiencing the culinary creativity of two worlds.
In Italy I lived in Bari, where I was born, then a few years in Naples and several years in La Spezia. As a result, I covered ‘the boot’ insofar as the different types of regional cooking are concerned.
From my childhood, I recall the tantalizing aromas wafting through the house. I watched my sisters create appetizing masterpieces using a few essential ingredients such as olive oil, pasta, tomatoes, garlic, parsley and their vivid imaginations. With six older sisters in the kitchen trying to outdo each other, the outcome was always a delight to the taste buds.
With my sister Lucia’s encouragement I became the family food critic. Before long I had earned the title of “Golosa”, meaning that I liked nothing but the best.
It is from this delightful background that I draw derive my recipes. A wonderful chef in Philadelphia once told me that cooking was like making love. You have to use your imagination! My Italian sauce recipes, therefore, use both imagination and the freshest ingredients possible to produce mouth-watering dishes.
By following the recipes for sauces you, too, can have a romantic dinner for two with a minimum of time and effort. With the pasta and sauce, serve a loaf of crispy Italian bread, some cheese and a bottle of wine, all softly lit with candlelight.
This cookbook includes:
Information on how to cook great pasta
33 Sauce Recipes Including Alfredo Sauce, Pesto Sauce, Aida Sauce, Bolognese Sauce, White Clam Sauce, a Crabmeat Sauce, Spinach, Mushrooms and Cream Sauce, a Fantastic Vodka Sauce and more!
Information about Olive Oil, Tomatoes, Garlic, Olives, Basil and other ingredients.
Fabulous cookbook for beginners and experienced cooks.
Alla Salute!
—Rita
"Romano gives her students culinary tricks "to create the marriage between the sauce and the pasta."
—Today's Arizona Woman
Phoenix, Arizona
"Rita takes seriously the quality and preparation of classic Italian dishes."
—The Camelback Corridor News
Phoenix, Arizona
Check out Rita's other book: Main Courses from Italy, Volume II
www.RitasRecipes.com
This cookbook was conceived to fit into the lifestyle of the busy professional who just happens to love pasta. These recipes were designed to be simple, inexpensive, healthy and fast to prepare using a variety of fresh ingredients.
I have selected a variety of the most popular sauces (both classic and modern) many of them were served in my restaurants. All have been lovingly sampled and have received an over-whelming seal of approval from thousands of pasta connoisseurs.
I was born in Italy and was fortunate to spend part of my life there before coming to America. Therefore, I have the advantage of experiencing the culinary creativity of two worlds.
In Italy I lived in Bari, where I was born, then a few years in Naples and several years in La Spezia. As a result, I covered ‘the boot’ insofar as the different types of regional cooking are concerned.
From my childhood, I recall the tantalizing aromas wafting through the house. I watched my sisters create appetizing masterpieces using a few essential ingredients such as olive oil, pasta, tomatoes, garlic, parsley and their vivid imaginations. With six older sisters in the kitchen trying to outdo each other, the outcome was always a delight to the taste buds.
With my sister Lucia’s encouragement I became the family food critic. Before long I had earned the title of “Golosa”, meaning that I liked nothing but the best.
It is from this delightful background that I draw derive my recipes. A wonderful chef in Philadelphia once told me that cooking was like making love. You have to use your imagination! My Italian sauce recipes, therefore, use both imagination and the freshest ingredients possible to produce mouth-watering dishes.
By following the recipes for sauces you, too, can have a romantic dinner for two with a minimum of time and effort. With the pasta and sauce, serve a loaf of crispy Italian bread, some cheese and a bottle of wine, all softly lit with candlelight.
This cookbook includes:
Information on how to cook great pasta
33 Sauce Recipes Including Alfredo Sauce, Pesto Sauce, Aida Sauce, Bolognese Sauce, White Clam Sauce, a Crabmeat Sauce, Spinach, Mushrooms and Cream Sauce, a Fantastic Vodka Sauce and more!
Information about Olive Oil, Tomatoes, Garlic, Olives, Basil and other ingredients.
Fabulous cookbook for beginners and experienced cooks.
Alla Salute!
—Rita
"Romano gives her students culinary tricks "to create the marriage between the sauce and the pasta."
—Today's Arizona Woman
Phoenix, Arizona
"Rita takes seriously the quality and preparation of classic Italian dishes."
—The Camelback Corridor News
Phoenix, Arizona
Check out Rita's other book: Main Courses from Italy, Volume II
www.RitasRecipes.com
