When our ancestors switched from a nomadic lifestyle to a settled and learned to cultivate wheat, the first thing they began to prepare from the dough not at all bread, but the prototype vermicelli and other types of fresh noodles. Vintage technologies from modern homemade were not too different: Mix the flour with water, roll the dough on a hot stone, cut into strips and boil in boiling water - so the recipe for a paste, which is without a small seven thousand years. It is engaged that fashion cut the dough on thin strips in the ancient world did not particularly fit. Etrusks were still entertained, but Lagan was one of the favorite dishes of ancient Romans - a ancestor of modern Lazagani. Large pieces of boiled dough were laid by layers, and meat minced meat was used as a filling. By the way, Cicero himself mentioned about Lagan. The dish and playwright Aristophane, who lived in Athens at the end of the V - early VI century to our era. True, in the description of the ancient Greek Comedi of Lagan more resembles dumplings or ravioli.
One of the favorite dishes of ancient Romans was Lagan - ancestor of modern Lazagany
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Golden Path
It is engage in that in Italy paste it is customary to divide into two types: fresh, or home FRESCA, and dry, ready-to-use Pastasciutta. The first category includes Pichs, Papartell, Tortelini and other products from fresh dough, cooked in the kitchen manually. In the second group of spaghetti, penne or pasta in the package sold in supermarkets around the world. It is interesting that dry paste is not an Italian invention. The first to have been learned to make Arabs who conquered Sicily in the years. They took dry paste with them to the military and sea hikes, because to boil in the bowler, the finished product is much easier than to regularly supply eggs and flour to the places. Further well known. Sicilians Arab invention was adopted, finalized and soon began to actively trade the exotic product, which in the XII century was known as the "thread from Palermo". On the north of Italy, the classic paste hit and completely circumferentially. In 1295, it brought it from China to Venice, the famous traveler Marko Polo, who spent in the subwayless seventeen years. It's funny that today in the city of Gondola is the most popular appearance of pasta - bigoli, and at their Chinese ancestor they are nothing like. Bigols look like a pretty fused spaghetti, and most often they are prepared with meat minced meat or duck meat.
It is believed that Taltello was first prepared for the wedding of Lucretia Bordji
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Fresh solution
According to the Italians themselves, for the best fresh pasta you need to go to the Emilia-Romagna region, it is not for reason to learn the chefs from Tuscany and Rome. Secret - in the eggs of local breed chickens. They differ in extremely rich taste, and their yolk gives the paste cheerful sunny color. The main hits of the kitchen of the region are all known lasagna and all sorts of varieties of "Italian Pelmeni": Ravioli, Tortellini and Capelleti. By the way, they differ from ours not only in size and shape, but also because they are not raw, but in advance with boiled meat. However, vegetarian fillings from ricotta or pumpkin pulp are equally popular. But the famous spaghetti bolognese to the Emilia-Romagna region and its capital Bologna do not have any relationship. The dish was invented in the USA, and the Italians absolutely sincerely consider him an abuse of their culinary traditions. The closest to the bolognese is an authentic look of pasta - Tagliatelle with meat stew. By the way, a curious story is also associated with Taltelel. It is believed that for the first time they were prepared for the wedding of Lucretia Bordji, when Renaissance's rock beauty was combined with the duke of Ferrara Alfonso I d'Est. According to the legend, the chef so inspired long golden hair newlyweds, that he came up with a paste, similar shape and color.
Until the XIX century, inhabitants of Italy spaghetti solely by hand
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What is in your name?
If we talk about spaghetti, then they are one of the main specialty of Naples, and the iconic dish of the city is considered to be a pasta with the frivolous name "Puttanesk" - it was her who was preparing herds Botler in the film "Lemoni Snick: 33 misfortunes." Choosing children fell on the "Puttanesk" for a banal reason - even a person may have been reported in the cookbook, even a person who did not stand at the stove. The dish is really simple. Spaghetti is refueling with tomato paste sauce and the Anchous fillets, to which olives, garlic and capers add. Meanwhile, the origin of the indecent name of the classic Neapolitan paste is the mystery, on which Italian historians and philologists have been fighting for many years. Some consider, the Names of Puttanesk received due to the fact that it was free from the visitors of Napletarian brothels for free. Others are confident that the recipe of dishes came up with a widespread curtain circles by the name of Ivetta. The third color of the sauce paste with shades of dresses, which in the past wore love priestesses in the past. By the way, until the XIX century, the inhabitants of Italy ate spaghetti exclusively with their hands, because the forks at that time were made with three tarts, it was technically impossible to wind the paste on them. Everything has changed only after the prince of the Kingdom of both Sicily Karl Ferdinand Bourbon-Sicilian was among the regions of Sicygetti. His Highness could not live without a pasta, so I had to inform the cutlery: add an additional clove to the fork, so that the process of eating spaghetti on dinner dinners and dinners looked more aesthetically. In the industrial scale, the dry paste began to manufacture only after 1860, when in the town of Graniano, which is not far from Naples, the bronze matrices for cutting dough began to make. Of course, now at large plants, the bronze age has long been replaced by metallic, the benefit on the quality of the product is not particularly reflected, but the tradition of manual manufacture of dry paste in Italy did not completely disappear. Thus, in the region, Apulia can still be purchased home Orekette - a dry pasta in the form of ears, which is taken from repo or tomato sauce: Local bumps buy it from trays on the streets of Bari and other cities.
Map of tastes
Rome
In the eternal city to pasta, the attitude of the trepidate - movies from the celentano will not give to the place. The most popular kind of it is Bucatini - thick spaghetti with a hole. It is with them in Rome that they make the famous carboné, in which in Italy under the fear of the death penalty it is forbidden to add cream, as well as the Amatur and Cacio E Pepe - pasta with cheese and ground black pepper.
Sicily
Palemmot paste is perhaps one of the most unusual Sicilian dishes. As a refueling for it, anchovies, tomato sauce, raisins, cedar nuts and fennel, and on top, all this luxury is covered with bread crumbs. Tasty? Before breathing! Caloric? Monster. The same who loves the dishes is easier, in Sicily to taste the paste with a cod.
Linguini is prepared with pesto sauce
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Liguria
The main gastronomic specialty of Portofino, Chinkwe Terra and other resorts of the Ligurian coast - Pesto sauce. It is with him that Linguini is preparing - a long flat pasta, typical of this region of Italy. By the way, in addition to pesto, boiled potatoes are also added to the dish, the original combination of flavors is obtained.
Naples
No less than Putamic, the inhabitants of Naples love spaghetti with Wongol or Scarparier sauce, for the preparation of which fresh tomatoes, cheese and basil are used. Ravioli Caprese is another popular local dish. In this case, Ravioli is drowning in tomato sauce, where the cheese of the Kachott and the Basil leaves are added.
Venice
Bigoli is the main pasta of Venice. She received its name from the Bigolaryo unit, which invented in the XVII century Bartolomeo Veronese, a native of the neighboring city of Padua. The most unusual dish with her Bigoli in Salsa, where the paste is charged with anchovy sauce. In addition, Spaghetti with shrimps and Caracatia are popular in Gondola, the dish is called Spaghetti Alla Busara.