By Carol Field, Oretta Zanini De Vita, Maureen Fant
"Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati"-pasta in its myriad varieties has been a staple of the Mediterranean nutrition longer than bread. this pretty quantity is the 1st e-book to supply an entire historical past of pasta in Italy, telling its lengthy tale through the extravagant number of shapes it takes and the even better abundance of names in which it really is recognized. foodstuff pupil Oretta Zanini De Vita traveled to each nook of her local Italy, recording oral histories, delving into long-forgotten kin cookbooks, and looking out vague documents to supply this wealthy and uniquely own compendium of old and geographical details. for every access she comprises the first materials, practise thoughts, version names, and the locality the place it truly is made and eaten. alongside the way in which, Zanini De Vita debunks such culinary myths as Marco Polo's meant position in pasta's tale whilst she serves up a dinner party of recent info. "Encyclopedia of Pasta, " illustrated all through with unique drawings via Luciana Marini, could be the general reference on one of many world's favourite meals for a few years to come back, enticing and delighting either normal readers and nutrition pros.
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Extra resources for Encyclopedia of Pasta
L. Sada, Spaghetti e compagni (Bari, 1982). 2. G. Pitré, Usi, costumi, credenze e pregiudizi del popolo siciliano (Palermo: Pedone-Lauriel, 1889). 3. G. Perez, Vocabolario siciliano-italiano (Palermo, 1870). 4. R. Rovetta, Industria del pastiﬁcio o dei maccheroni (Milano: Hoepli, 1951), 270. 5. The full name of pasta. The Italian word pasta covers a great deal of ground, including almost anything for which the English word paste is used. 6. See E. Medagliani and F. Gosetti, Pastario ovvero atlante delle paste alimenari italiane (Milano: Bibliotheca culinaria, 1997); also S.
23. 24. 23 tangular panel represented on the right-hand pillar and in the sort of nightstick on the opposite pillar a noted archaeologist (Mingazzini 1954) saw the proof that the ancient Etruscans already knew maccheroni. ” The reference is to P. ” in Archeologia classica 6 (1954), 292 ff. 115. , in Aristophanes’ comedy Lysistrata. , six hundred years later, it is a light and not very nutritious bread (III, 110 a). A bit further on (III, 110 b), Athenaeus mentions another bread cooked over coals but softer: a sign that the lightness attributed to the láganon did not keep it from being crisp.
17 A splendid future—yet transitive— participle, laganaturo, tells us that a rolling pin is used much more often on a sheet of pasta than on a block of bread and that therefore lagane, for all intents and purposes, can be considered lasagne. The Bible, Aristophanes, Horace, Cato, the appendix of Saint Isidorus of Seville—all the Mediterranean is present at this debate on what constitutes lasagna. And the same goes for dry pasta, with the necessary point of departure the Arab geographer al-Idrisi, who lived in Sicily at the time of the Norman king Roger II, between 1100 and 1165: “In Sicily there is a town called Trabia, an enchanted place endowed with perennial waters and mills.