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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 (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. [1] It is a staple food of traditional Italian cuisine. [2] Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals.
Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.
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]
' spaghetti [with] garlic and oil ') is a pasta dish typical of the Italian city of Naples, in the Campania region. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry. [1]
Vermicelli with a lemon-pecorino fonduta with fennel fronds and bottarga. In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.
The cuisine of the various Lombardy provinces have the following traits in common: prevalence of rice and stuffed pasta over dry pasta, both butter and olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations, as well as the consumption of polenta, common to ...