Cooking and eatingPasta fans around the world are celebrating Spaghetti Day today. Luca Cesari collected stories and legends about pasta. Below you can read about the use of garlic in traditional spaghetti and why tomato sauce is the most recent classic in Italian cuisine.
Luca Cesare digs inside Short history of pasta Origin of ten iconic pasta dishes. In it he deals with questions such as: Why is everyone in the United States aware of a diet called Fetosine Alfredo, while the dish in Italy is almost never well known? And can you use anything other than quansial (pork on the cheek) like ponzetta in your carbonara? Below are 10 facts about pasta.
1. Fettucine Alfredo is designed for a maternity woman
It can not be simpler than this dish: pasta with butter and cheese. Alfredo di Lelio made a pasta dish for his wife Ines, who was exhausted in childbirth after the birth of their son Armando. She loved the light dish so much that Alfredo put it on the map of his restaurant in Rome. That was in 1908. American star couple Mary Bigford and Douglas Fairbanks brought fame to food in the United States.
2. You can make spaghetti all amadriciana with garlic (no).
This regional dish gave Italian star chef Carlo Krakow a bad reputation in 2015. He dared to announce on national television that garlic should be in this diet. Amatris Municipality responded immediately: Guanciol (bacon on the cheek), Pecorino, white wine, San Marzano tomatoes, pepper and pepperoni were the only dishes. After all, it was put on the quality mark. Cesari immersed himself in history and discovered that garlic was not in the recipe for the first recorded spaghetti all’amatriciana (in 1914). There he also discovered that pancetta should not be used in food more than pork. You can create tradition and history yourself, Cesari concludes.
3. Pasta alla carbonara was first described by an American
Cream in your carbonara? You can condemn the low prices in the culinary world. Significantly, the well-known and highly discussed pasta dish was first described in 1952 – in a restaurant guide from the American city of Chicago. This dish came from Italy and, of course, it was known in Rome for many years.
4. No need to gnocchi from the potatoes
Caesarea has at least three varieties in his book: semolina gnocchi ‘The Roman Way’, Canterley from South Tyrol, old bread, eggs, onions and bacon and finally Sardinian Mallorse based on wheat flour. Frittle is also present, so deep fried, tasty and sweet.
5. Tortellini Alla Bolognese is the most fake stuffed pasta in the world
There are hundreds of different types of stuffed pasta, but the most popular and fake stuffed pasta is the tortellini alla bolognese. According to tradition, this is a small and refined pasta that wraps around your little finger. It is made from plain flour and egg yolks, with a delicious filling of Mortadella, Prosciutto, Pork and Parmesan cheese, mixed with egg and flavored with nutmeg, Caesar writes. The first recipes for stuffed pillows were in the Middle Ages, they were baked rather than baked.
6. Ragù alla napoletana Its origin is in France
Ragout is the collective name for a variety of sauces that are served with fried or stewed meat or fish, giving it a completely different and sometimes unexpected taste. In France in the early 17th century, it was customary to serve these decorations as a separate course during a meal. Bartolomeo Stefani, an Italian from Bologna, writes for the first time about the Italian version in his guide The art of cooking well Since 1662.
7. Ragù alla bolognese, saves you from having to serve expensive meat dishes
Adding pieces of meat to the sauce and eating it with pasta meant ordinary people didn’t have to serve large quantities of meat, which saved the household wallet. According to Caesarea, pasta means ‘liberation’ at the end of the 19th century because before that pasta was always served as a side dish with meat.
8. Lasagna dishes are not a point of contention
Many dishes from Italian cuisine appeared in the region, but can be found throughout the Lasagne boot. Unlike many dishes, there is little discussion about this dish: there are simply so many versions that they can be one.
9. Pesto alla genovese has been popular since 1841
Many specialties like Focasia come from the Ligurian capital Genoa. “But there is something special about both the Italian and global culinary fantasies associated with the city of Genoa: pesto,” Cesare writes. ‘Green sauce can be found in every pantry around the world for its amazing color and round taste, and thanks to the simplicity of preservation. A vegetarian sauce is an amazing success. ‘
Add the basil leaves, oil, garlic, pecorino, parmesan and pine nuts, and with a marble mortar, turn into a deep green, fragrant and creamy mixture.
10. Spaghetti al pomodoro can only come through the invention of America
Who says Idli, who says Tomato. But it first came from South America. One of the first writers on the tomato was Pietro Andrea Matteoli of Siena in 1544. Dishes with exotic tomatoes originally associated the Italians with the Spanish (the Spaniards brought tomatoes with them), but this became increasingly common in Italian cuisine. The first edition of pasta with tomatoes was a thin tomato soup described in 1790 by the chef and culinary author Francesco Leonardi in his six-volume cookbook. Modern Abyss. By the end of the 19th century, pasta with tomato sauce became a household name.
Longing for pasta? Try this version with bolognese sauce:
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