Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (Marc Vetri) *Signed* Parties He next heads to Rome

He next heads to Rome to sample the famed seven-foot-long pizza al taglio

Once these concepts are mastered

and Kheer Patishapta

he was surprised to see recipes for dishes on popular food blogs that were anything but the traditional meals he grew up eating

you’ll learn how to make more than thirty different types of pasta dough

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (Marc Vetri) *Signed* Parties He next heads to RomeAward winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetris personal stories of travel and culinary discovery in Italy