Exemplifying the fact that Italy was once a patchwork of city-states, each with distinct ways of preparing and presenting what is now regarded as the nation's most famous foodstuff, Luca Cesari frames his detailed history of pasta around ten classic recipes – from fettuccine Alfredo and tortellini alla Bolognese to lasagne and spaghetti pomodoro – interspersed with anecdotes, myths and recipes through time.