The story of pasta is inextricably linked to the aristocratic tradition of cucina alto borghese, or sophisticated cooking, from Renaissance Tuscany, which Lorenza has long championed. Pasta is never an ordinary dish: even when simply dressed with garlic, oil, and Parmesan cheese, it should be prepared and cooked with care and attention. Within 200 enticing recipes, Lorenza sets out the principles of selecting just the right sauce or stuffing and also provides invaluable suggestions for coordinating pasta with other dishes on the menu. Lorenza's dishes offer inspiration for every level of entertaining, whether it's a spontaneous family lunch or an elegant dinner party with friends.From classics like Ravioli with Bacon and Potatoes and Trenette with Pesto Sauce to the more sophisticated and unusual - Agnolotti with Black Truffles, Penne with Swordfish, Zitoni with Olives, Saffron, and Sardines - the recipes are defined clearly for all aspiring cooks. There are delicious molded and baked pasta dishes - Fettucine Crust with Pecorino and Mint, Macaroni Timbale with Mushrooms - or pasta in broths and soups - Angel Hair and Asparagus Soup and Quadrucci Soup - as well as stuffed pasta dishes - Green Cannelloni with Mushrooms, Ravioli with Scallops, Tortelloni Stuffed with Zucchini and Tarragon. All reveal Lorenza's particular passions and flair for simple but elegant cooking. Arranged according to sauces - seafood, meat, vegetable, and cheese - each appetizing course conjures a world of Italian flavors and aromas. Read Less