Les pâtes sèches, vu ici à Naples' Centro Storico, vient dans une variété de formes et de couleurs. Non présenté par Marco Polo (voir info ci-dessous).
3696 x 4800 px | 31,3 x 40,6 cm | 12,3 x 16 inches | 300dpi
Lieu:
Centro Storico, Naples, Campania, south Italy
Informations supplémentaires:
Italian pasta is made from durum wheat, ground into flour, then has water added to make a dough so difficult to knead, the latter was carried out using the feet before machines were invented for the purpose. The Sicilian word “maccaruni” translates as “made into dough by force”. Pasta was not brought to Europe from China in the late 13th century by Marco Polo (his Travels only mentioned a noodle-like food made from breadfruit eaten by the Chinese for 3, 000 years); this legend was created in a newsletter put out by the American National Macaroni Manufacturers Association. In the 1st-century BC Horace talks about sheets of dough layered with meat or fish called lagana – the forerunner of lasagna. The 5th-century AD Jerusalem Talmud said that a boiled dough had been popular in Palestine for 200 years. Durum wheat, from which semolina for pasta comes, is grown all over the world. There are many hundreds of different pasta types: shaped, such as fioriettini and fusilli; tubular, such as maccheroni, penne and rigatoni; strand, such as spaghetti and vermicelli; ribbon, such as fettuccine and tagliatelle; micro, such as rice-shaped orzo; stuffed – cannellone and ravioli; irregular, such as gnocchi made with flour and potatoes. The type, shape and thickness of a pasta is dependent on the type, consistency and flavour of its accompanying sauce. Shaped and extruded pasta in its dry form was probably introduced into Europe through the Arab conquests of Sicily in the 12th century. Before that, it is likely that Italians only ate a form of freshly-made, gnocchi-like pasta.
