Amazon.com Review
Carlo Middione owns two well-respected restaurants in San Francisco. A Sicilian-American, he emphasizes cooking pasta properly, pairing it attentively with the right amount of the right sauce, and serving it in moderate-size portions. This warmly illustrated, well-sized paperback updates what Middione originally wrote in 1982. Many of the 65 recipes are Sicilian, including Rigatoni alla Donnafugata and Fettuccine with "Busted" Tomatoes. The brief chapter on (more...)