An A-Z of Pasta: A CookbookAn A Z of Pasta: Recipes for Shapes and Sauces, from Alfabeto to Ziti, and Everything in Between: A Cookbook This is the story of pasta. Award winning food writer Rachel Roddy has lived and cooked in Rome for almost two decades. She has spent years browsing bucolic Italian markets, cooking with fresh and seasonal vegetables, discovering cheeses, and perfecting the art of making Italys favorite food: pasta. Now she has condensed everything shes learned

surrounding the facility at Olio Bonamini

This gluten free flour mix is a proprietary blend of rice and potato starches

The result is a high quality

risotto and all rice dishes will always be perfect

Maximize your avocado experience: slice an avocado in half and fill the cavity with Titone

these exquisite fillets are a pantry staple

This balsamic is ideal for rich dishes where just a drizzle will do: roasted meats

Throughout Italy

a garnish for deviled eggs

Floreale (floral)

Beautifully packaged in a colorful box with a cheese knife

Rich enough to serve simply over polenta