The Pasta Codex

Vincenzo Buonassisi’s landmark work, the culmination of decades of collecting and compiling authentic regional Italian recipes, represents a lost gem of classical Italian gastronomy, today returned to its original glory for an all-new audience. Featuring the first-ever translation of all 1,001 recipes, The Pasta Codex is a complete, authoritative look at one of the world’s favourite foods. Incorporating recipes and research from every region of Italy, using every noodle shape and form – flat, shaped, rolled, stuffed – and both dried and fresh pasta, there’s never been a more authentic and exhaustive look at pasta. Coded by ingredient – Pasta with Vegetables, Pasta with Vegetables and Dairy, Pasta with Fish, Pasta with Game, and so on – the book is easy to use and understand without detailed knowledge of Italian history or geography. Each recipe is presented plainly in Buonassisi’s easy-going voice, no chef-speak here to confuse or dilute the authentic goodness – these are classic nonna dishes from homes and kitchens across Italy.

Author Biography

Born in Abruzzo and trained as a lawyer, famed journalist, writer, and gastronome Vincenzo Buonassisi (1918-2004) is most remembered today for his many journal articles and books on classic Italian cuisine, especially his 1974 masterwork published by Rizzoli Milan, il codice della pasta. A member of every significant culinary/gastronomic society, including the prestigious Accademia italiana della Cucina, Buonassisi was considered one of Italy’s foremost culinary authorities.