“Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.”

Israeli-British chef, restaurateur, and food writer

Yotam Assaf Ottolenghi is an Israeli-British chef, restaurateur, and food writer. He is known for his cookbooks and for co-owning delis and restaurants in London and Bicester Village with Sami Tamimi. His published books include Ottolenghi: The Cookbook, Plenty, Jerusalem, and Simple. His work sits at the meeting point of cooking and writing, with a focus on food, restaurants, and the tastes that shaped his career.