Pasta is truly a gastronomic galaxy. An ever new adventure in terms of shapes, colors, scents, styles, and flavours; and in terms of cooking, histories, condiments. Conquering the world with its record – for taste and creativity – from the cuisine of Italy, where there is a national monument to good food and good living. The different kinds of pasta can be distinguished according to their shape: long, short, and minute. Academia Barilla, an international centre dedicated to the diffusion of Italian gastronomy, has selected the 50 pasta-based recipes in this book. Some are typical of the Bel Paese cuisine and famous throughout the world, such as Penne alla Norma or Penne all'Arrabbiata, or the well-known Spaghetti alla Carbonara and Spaghetti alla Puttanesca, or the typical Bucatini all'Amatriciana and Bucatini Cacio e Pepe. But also justly renowned are Trofie al Pesto, Orecchiette con Cime di Rapa, and Linguine allo Scoglio. Still other first course dishes were created by matching the pasta to ingredients from Italian gastronomic tradition: cheeses such as Gorgonzola or Pecorino Romano; or cured meats, such as speck or Parma ham; or the traditional balsamic vinegar from Modena; or mushrooms; or sun-dried tomatoes... Always bearing respect and love for primary ingredients, and with great technique, following the simplicity that also becomes elegance. But above all, the desire to communicate and share all the convivial spirit of pasta. Colour photographs