A busy lifestyle should never limit impromptu entertaining or our enjoyment of fine food. Nutritious, versatile and easy to prepare, pasta is often the perfect solution for today’s harried cook. The original global food, pasta graces tables from San Francisco to Sydney, yet there is no denying the primacy of the Italian original. But, does great pasta go with the territory or is it in the hand of the maker? The case of Master Chef Heinz Beck seems to honor both theories. Enviable technical skill certainly helped this German native’s early attempts at tagliatelle and ravioli, but his ten-year residence in Italy has gone a long way toward shaping his informed approach to this quintessentially Italian food.
In this love letter to the country that welcomed him so warmly, Beck offers his finest pasta recipes. A veritable Grand Tour of the subject, this book offers a wide range of interpretations from the rustic to the sophisticated, from northern to southern-inspired dishes, from vegetarian delights to heartier fare. There are even a few sweet surprises. So, put the water on to boil and invite a few friends. Heinz Beck has just given you forty reasons to celebrate.
Born in Germany, Heinz Beck quickly conquered Italian hearts and palates with his cooking at the La Pergola restaurant in Rome. Holder of three Michelin stars since 2006 and equally highly rated by a number of other national and international fine-dining guides, he continues to demonstrate an extraordinary sensibility for authentic Italian cuisine.