Italians and their pasta

No one can really say where the pasta originated. Almost every country in the world has a version of this food. Where there’s wheat, there’s apparently pasta, one way or another.

The Japanese refer to pasta as udonthe chinese call it mine, the french call it noodles, those who live in Poland refer to it as pieroguithe germans say it is Spaetzle, and the Siberians, pelmeni.

Italians boldly claim that pasta is all theirs from the start, having fed the poorest regions of southern Italy for hundreds of years. The smooth texture of the pasta is a great partner to all kinds of toppings, spices and sauces. He, too, has been given a host of unique names, as Italians can’t seem to resist giving ropes, ribbons, and other shapes different names.

A passionate Italian eater of yesteryear – whoever he was – blessed pasta with his first name – maccheroni which is a derivation of the words my dear charini which means: “My, what little darlings.”

Today there are different types of pasta ranging from the humble snail (slug), boyfriends (ziti), little loves (amorini)to the one-of-a-kind kiss chasers (pull baci). These are all flour and water mixes reminiscent of the Italian way of life and all can be combined with inventive sauces.

You might be surprised to know that there are over three hundred names for one hundred different shapes of pasta. This, again, reflects the expansive nature of Italians and how they love variety in everything they do. For them, it is not enough that there is far search pasta with golden bow. To give variety, there must also be bows that are what is known as farfallette The largest arches were baptized with the name farfalloni.

All these descriptive words for a single food are no surprise when it comes to the lively nature of Italians. This is a nation that is known for its art and taste for life. Imagine how their government is changed at least once a year and you’ll have a good idea of ​​who they are as a people.

Only a few people outside of Italy would understand the dramatic variations in pasta from region to region. History says a lot about this and so does the Italian temperament. Despite the unification of 19 different regions in 1861, individualism remained when it came to cuisine and culture. The cliffside Sorrento restaurant is likely to offer Spaghetti Bolognese because it is close to the Mediterranean sea. In Sicily, it is not uncommon to find raisins with pasta since this region was dominated by the Saracens for about two hundred years.

Generally speaking, southern pasta was traditionally made with a mixture of semolina, durum wheat, and water. This was made into the coarse flour that Southerners are known for.

On the other hand, northern pasta is known to be softer since its pasta is made from white flour and eggs. Fancy dressings and sauces often come with this milder version.