Vast collection of notes and recipes by the chef who taught Britain to love Italian food goes on display at Brookes
There was a time when buying “fresh pasta” simply meant picking up a pack of dry spaghetti rather than a tin from the shelf.
Just a few decades on and a revolution in our understanding of Italian food has brought pesto, tortellini, polenta and even pasta flour into British homes. It is a change in kitchen habits that is in large part the legacy of one man: Antonio Carluccio.
