Kirjahaku

Pasta is universally beloved, but if you want to elevate your game, you need to know the rules. In this book of 100 tips and tricks by Danilo Cortellini, chef and former head chef of the Italian embassy in London, you will learn how to make a variety of pasta doughs and shapes, what sauces and ingredients to pair them with, and how to serve and eat them authentically. Danilo, an Abruzzo native and pasta enthusiast himself, takes readers through each rule with thorough and straightforward guidance, so that anyone, no matter their culinary skill, can become a buona forchetta in their pasta-consuming circles. The book is organised into five sections, each dedicated to an essential component of pasta: pasta dough, pasta shaping, pasta cooking, pasta saucing, and tips for serving. Charming and instructive illustrations are featured throughout the book, making this a great gift for the novice (or more seasoned) chef in your life.

From honing his skills at some of the finest Michelin-starred restaurants in the Italian Peninsula, to cooking for Europe's most influential people and making the final of MasterChef: The Professionals, chef Danilo Cortellini's exquisite approach to Italian cuisine has led him to the kitchens of 4 Grosvenor Square, the Italian Embassy in London.

Esteemed chef Danilo Cortellini is back and better than ever with his second book. From raviolo to risotto, Better than Nonna brings the classic comfort of Italian food but with a dazzling twist of adventurous new flavours. Danilo was Head Chef at the Italian Embassy for ten years before venturing onto our TV screens and making a big splash by becoming one of the finalists in MasterChef: The Professionals. You may also recognise him from his appearances on BBC1’s Saturday Kitchen or his popular Instagram page (@danilocortellini). Give these recipes a go and see for yourself why they are Better than Nonna.