A thousand ways to cook a dish of Pasta, recipes traditional and innovative manage to marry and combine unique and sometimes unexpected flavors. Some sauces correspond unequivocally to certain types of pasta, while the choice becomes much wider in the case of quick recipes. Italians are in love with it, rightly so, and for this reason they always prefer it to “fast food,” even frozen.
If it is true that every region has its own pasta and recipes, it is also a fact that young chefs love to measure themselves with ethnic and international cuisine, bringing new types of pasta and sauces to the tables of the peninsula's restaurants, amazing customers and offering moments of pure taste where authentic tradition blends with a global outlook.
Even the market for quick first courses has been revolutionized in recent years; on supermarket shelves we find packages of frozen pasta dressed with sauces inspired by gourmet menus. It is not uncommon to find recipes like “farfalle with zucchini and shrimp” ready to be sautéed in a pan, yet taking the time to prepare a recipe with local products, paying attention to the quality of ingredients and cooking times remains an invaluable, timeless creative act.
