It's out in English:
http://www.ucpress.edu/books/pages/11106.php

Article on the author and her research in the NY Time:
http://www.nytimes.com/2009/10/14/di...r=1&ref=dining

Quote of note: "Indeed, in its 300-odd pages, the “Encyclopedia of
Pasta” ranges from abbotta pezziende, a short pasta that means “feed
the beggar” in Abruzzo dialect, to the zumari of Puglia, a long pasta
traditionally added to vegetable soups. In between there are the
corzetti of Liguria and Piedmont, the little stamped-out coins; pi
fasacc of Lombardy, which look like little babies in a papoose;
avemarie, which cook for as long as it takes to say a Hail Mary; and
several dozen variations on macaroni and ravioli. Each illustrated
entry lists ingredients, provenance and how the pasta is traditionally
served."
--

modom