In this book, Italian-born chef Federico Michieletto shares some of his creations in 80
mouthwatering recipes that are easy to understand and visually impressive. One of
the most creative and innovative Italian chefs in Malaysia, Michieletto is always busy
trying out something new in the tastes and pairing of foods. In the creation of recipes,
he keeps in mind an old saying of a friend that a maximum of five main elements is
what makes up a good recipe. Michieletto s inspiration comes from fond memories of
his homeland, the richness and variety of ingredients available today, and of course,
the varied and unique experiences of daily life.
Pasta from My Italy originated from an idea to create a book with the ABCs of
pasta recipes. This includes classic pasta dishes, which are staples of the kitchen
(especially classic style sauces), and homemade pasta. There are sections that cover
filled pasta, ravioli and gnocchi. There is also an exciting section on pasta prepared in
new styles that are suited to modern dining tastes. This book closes with a collection
of good recipes for risotto, especially the well known ones from where Federico
Michieletto comes from. Pasta from My Italy is a celebration of his philosophy in
cuisine: to push traditional boundaries in cookery and, through the creative use
of new and old ingredients, inspire combinations of fresh techniques that embody
today s avant-garde dining experiences without forgetting the primary tastes and
basic enjoyment of food.
