“A brief history of pasta. From tortellini to carbonara” is not a recipe book, but a fascinating journey through the gastronomic history and culture of Italy. Many of you are probably sure that you know the intricacies and secrets of Italian cuisine; Luca Cesari masterfully exposes the myths associated with Italian culinary traditions and invites the reader to go beyond skillfully constructed dogmas. You can imagine Italy without pasta, which has long been a signature country card? However, almost everything you know about traditional Italian pasta is not true. Did you know that until the 50s of the 20th century, pasta in Italy was eaten exclusively in Naples and the USA, and only starting from the 60s, pasta became a typical Italian dish? From the book you will learn about the origins of the most iconic and beloved Italian dishes (ragu Bolognese, lasagna, pesto, gnocchi, amatriciana and others), you will find extremely valuable documents from a gastronomic point of view, historical sketches, quotes from famous cookbooks, each chapter is accompanied by an impressive bibliography , indicating fundamental authorial work.