As an expat in Naples, I have eaten an authentic Italian pasta dish, or two. Although there are other, better, general purpose books on Italian (and Neapolitan) cooking, this book excels in the narrowness of its focus - pasta and the accompanying sauce, only. This book - much like the average Italian supermercato - has more varieties of pasta and sauce than the average American could possibly recognize. This book also demonstrates the traditional pairings of sauce, ingredients, and pasta type, as well as alternatives.
In short, if you love Italian, this is the ultimate pasta cookbook. Unlike the modern cookbook, half coffee table photography book, half travelogue, this cookbook is something of a throwback or departure. The illustrations are all in black and white, more akin to a technical or engineering manual than a cookbook. And this in and of itself adds to the book's mystique. If you are a pasta once a week cook, or alternately, a die-hard Italian aficionado, you should do yourself a favor and add this to your collection.