Moccione - Histoire et recettes de notre petit resto italien
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For Luca Cianciulli and Maxime Landry, cooking Italy means joy, comfort, and celebration.
In this intimate culinary book, the two co-owners of Moccione restaurant lift the curtain on the talent of the team that built the reputation of this Montreal establishment. They also share all their secrets for making fresh pasta and the timeless dishes that showcase it (tagliatelle bolognese, maccheroni cacio e pepe, bucatini all’amatriciana, cavatelli ragù), along with exceptionally elegant antipasti recipes and irresistible desserts—gelato, cannoli, bomboloni, tiramisu…
Join Maxime and Luca on their love story with this accessible cuisine, glowing with simplicity.
Hardcover
256 pages
