Of all the wonderful things that Italy has given the world, nothing is quite so special as a dish of perfectly prepared pasta. Italian cooking tends to involve the emotions, but nothing seems to provoke as much passion and fervour in a real Italian in the kitchen as his or her favourite pasta recipe. One of the many things that makes pasta so popular is its incredible versatility. It can be served in a soup, stuffed with a delicious filling, layered and baked, or tossed in a sauce. It can also be combined with fresh or cured meats, cheeses, vegetables, pulses, fish, and seafood. Even leftover pasta can be made into a tasty frittata. The book’s emphasis is on being creative rather than complicated, so the ingredients are easy to get hold of and the instructions are straightforward. The book contains both familiar recipes (some with a novel or speedy twist) and a selection of more unusual recipes that draw on international cuisine, contemporary palates, and the availability of many exciting ingredients in the supermarket. Experienced cooks will find new inspiration, and less confident cooks will discover that success can come with every meal.