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The dish dates back to the period between the 1940s to the 1960s. During the American Commonwealth Period, a shortage of tomato supplies in the Second World War forced the development of the banana ketchup. [19] [20] [21] Spaghetti was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes. [22]
Euro War, also known as Macaroni Combat, Macaroni War, Spaghetti Combat, or Spaghetti War, is a broad subgenre of war film that emerged in the mid-1960s. The films were named Euro War because most were European co-productions, most notably and commonly by Italians, [1] as indicated by the subgenre's other nicknames that draw parallels to those films within the mostly Italian Spaghetti Western ...
With the post-World War II contacts with Allied occupation troops, and especially with the influx of more and more foreign workers that began during the second half of the 1950s, many foreign dishes have been adopted into German cuisine — Italian dishes, such as spaghetti and pizza, have become staples of the German diet. [102]
According to Grandi, the dish was created by Americans living in Italy after World War II. The American soldiers initially referred to it as "spaghetti breakfast". Eggs and bacon were their common snack, and they decided to incorporate pasta into it, thus creating the dish.
A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [39] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [38]
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The U.S. military commissioned the company during World War II for the production of army rations, requiring the factory to run 24 hours a day. [2] At its peak, the company employed approximately 5,000 workers and produced 250,000 cans per day. After the war ended, Boiardi had to choose between selling the company or laying off everyone he had ...
Ligurian pastas include corzetti, typically stamped with traditional designs, from the Polcevera Valley; pansoti, a triangular shaped ravioli filled with vegetables; piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto sauce; trenette, made from whole wheat flour cut into long strips and served with ...