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Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, [1] [2] with evidence of Etruscans making pasta as early as 400 BCE in Italy. [ 3 ] [ 4 ] Pastas are divided into two broad categories: dried ( Italian : pasta secca ) and fresh (Italian: pasta fresca ).
Spaghetti ai ricci di mare (spaghetti prepared with sea urchin), [12] pasta con le sarde (with sardines) and pasta alla Norma (with eggplant and a specialty that originated in Catania) are the most popular pasta dishes that are typically Sicilian. Cannelloni is another common dish. Another popular dish in eastern Sicily is pasta with capuliato.
In Italy, the combination of pasta with butter and cheese dates to at least the 15th century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; [13] this recipe for "Roman macaroni" (Italian: maccaroni romaneschi) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".
Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...
Ravioli: a type of pasta in the form of a case with meat or cheese filling. Tortellini: ring shaped pasta that originates from Emilia-Romagna. Macaroni: a dry pasta that has a narrow tube shape. Gelato: the Renaissance alchemist Cosimo Ruggieri created the first gelato flavor at the Medici's court, in Florence: the 'fior di latte'.
As you might expect, food regulations are much more strict in countries with well-protected heirloom-variety foods (as is the case in countries such as France and Italy), while Europe ...
Its plant in Greece (near Thiva) is the third largest in Europe. [12] The plant where the pasta was made is noted on the packaging by a code letter, [13] whereas products made in Italy are explicitly labeled as such. [14] The wheat used to make the final product is purchased from around the world. [14]
As with many recipes, the origins of the dish and its name are obscure; [10] most sources trace its origin to the region of Lazio. [11] [6] [5]The dish forms part of a family of dishes consisting of pasta with cured pork, cheese, and pepper, one of which is pasta alla gricia.