We recommend storing it at temperatures below 18☌ and with a relative humidity of 65%, or directly in the refrigerator to discourage the proliferation of insects. May contain traces of egg, soy and mustard. In the common imaginary and throughout the world, pasta has become synonymous with Italian culture: "Spaghetti have just as much if not more right to belong to the Italian civilisation than does Dante”, said the famous Italian journalist and writer Giuseppe Prezzolini. Pasta was supposedly imported to Europe by the Arabs at the time of their expansion into the world.Īlthough it is impossible to attribute the invention of spaghetti and more generally pasta to a specific culture with any certainty, the Italian peninsula has been the most important production hub of this food from the 12th century to today. He described Sicily as the centre of significant maritime traffic and in particular the city of Trabia, where “a great deal of pasta is manufactured to be exported all over”. In fact, we have various testimonies on the production of pasta before the Venetian's journey, one of the first coming from the Arab geographer Al-Idrisi in his Tabula Rogeriana (1154). This notion was invented by the Macaroni Journal in 1929, a magazine created by American pasta manufacturers (the National Macaroni Manufacturers Association) whose mission was to make Americans more familiar with pasta for commercial purposes. Also called spaghettini or fedelini in Liguria, capellini are a thin form of spaghetti, the emblematic long pasta whose name comes from the word spago, meaning twine.ĭespite popular legend, spaghetti was not imported from China by Marco Polo when he returned to Venice at the end of the 13th century.
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