Padella: Iconic Pasta at Home
Sep 2025 · Bloomsbury Publishing
Kitabu pepe
368
Kurasa
reportUkadiriaji na maoni hayajahakikishwa Pata Maelezo Zaidi
Kuhusu kitabu pepe hiki
'An amazing array of wonderful pastas' Jamie Oliver
'Recipes that are a joy to prepare and to polish off' Yotam Ottolenghi
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PASTA, PERFECTED.
From a low and slow spicy pork ragu, to creamy gorgonzola gnocchi and rich tomato cannelloni, this is the ultimate pasta-lover's cookbook and the long-awaited debut from Padella, the iconic London restaurant.
Includes easy-to-follow recipes for all their favourites:
- Pappardelle with Beef Shin Ragu
- Pici Cacio e Pepe
- Fettuccine with 'Nduja and Mascarpone
- Tagliarini with Crab, Chilli, Lemon and Parsley
plus many new and off-menu dishes shared for the first time.
You'll find everything from quick-fix everyday recipes to simple but sublime dishes that celebrate seasonal ingredients, as well as step-by-step guides to equipment and techniques for making your own fresh pasta at home. Richly designed and bound in real cloth, this stunning book features page upon page of awe-inspiring photography that will transport you to the kitchens, markets and landscapes of Italy – the home of pasta and the heartbeat of Padella.
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'An extremely handsome, useful and inspiring book' Rachel Roddy
'Pasta dishes that would make any nonna nod in approval' Chris Bianco
'Recipes that are a joy to prepare and to polish off' Yotam Ottolenghi
------------
PASTA, PERFECTED.
From a low and slow spicy pork ragu, to creamy gorgonzola gnocchi and rich tomato cannelloni, this is the ultimate pasta-lover's cookbook and the long-awaited debut from Padella, the iconic London restaurant.
Includes easy-to-follow recipes for all their favourites:
- Pappardelle with Beef Shin Ragu
- Pici Cacio e Pepe
- Fettuccine with 'Nduja and Mascarpone
- Tagliarini with Crab, Chilli, Lemon and Parsley
plus many new and off-menu dishes shared for the first time.
You'll find everything from quick-fix everyday recipes to simple but sublime dishes that celebrate seasonal ingredients, as well as step-by-step guides to equipment and techniques for making your own fresh pasta at home. Richly designed and bound in real cloth, this stunning book features page upon page of awe-inspiring photography that will transport you to the kitchens, markets and landscapes of Italy – the home of pasta and the heartbeat of Padella.
---------
'An extremely handsome, useful and inspiring book' Rachel Roddy
'Pasta dishes that would make any nonna nod in approval' Chris Bianco
Kuhusu mwandishi
Tim Siadatan is co-founder of Padella and Trullo. Since he graduated from the first intake at Jamie Oliver's Fifteen, Tim has become synonymous with bold Italian cooking. After a year and a half at the iconic St John restaurant he went on to work at Moro, before opening Trullo with his good friend and business partner Jordan Frieda in June 2010.
In 2016 he and his business partner Jordan Frieda opened the first Padella in London's Borough Market. It was the culmination of their long held dream to open a pasta bar serving fresh, hand rolled pasta with delicious sauces and fillings inspired by their trips to Italy.
One of the first international food tourist destinations – established in the early days of the Instagram food revolution – its original Borough Market branch has had non-stop queues since day one. Having been taught by the best, Tim and his chefs have maintained the highest quality, as proven by the continued popularity of the restaurants.
In 2016 he and his business partner Jordan Frieda opened the first Padella in London's Borough Market. It was the culmination of their long held dream to open a pasta bar serving fresh, hand rolled pasta with delicious sauces and fillings inspired by their trips to Italy.
One of the first international food tourist destinations – established in the early days of the Instagram food revolution – its original Borough Market branch has had non-stop queues since day one. Having been taught by the best, Tim and his chefs have maintained the highest quality, as proven by the continued popularity of the restaurants.
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