| The history of pasta | 2009-Jul-27 |
|
Pasta Museum of error with Marco Polo to the spaghetti trees
Who is on the track of the Italian culinary dining National Issues, which comes at the "Museo storico degli spaghetti" in the Ligurian Pontedassio not over.
Pulcinella, the Neapolitan joker from the Comedia dell'Arte, once they have - jokingly - to the king made him but then the "macaroni" denied in the opinion that this was an ordinary dish for His Highness. Then, says the story is Pulcinella as king immediately resigned. The pasta was sacred to him. And as at the beginning of the 19th Century British travel funny pasta from the Apennines in their home country imported, there was a run on the noodle. What a joker capitalize and turned the distribution of "spaghetti trees" in the UK advertised. With great success, however, without delivering them. Total: Spaghetti and Co, National Italian food, was and is in the literal as a figurative sense on everyone's lips.
121, 150 or 300 pasta places?
Some say that there are now 121 locations in Italy, pasta, others speak of about 150, and very penetrating emphasize that there are about 3000 "approved" recipe variations for approximately 300 "pasta places". But here the late state determination of Italy in 1860 calculated to be: There are many and equally tasty and similarly shaped pasta varieties among the different dialects in different colored names, formerly separate, regions and provinces. That is, for example, would be - of course - spaghetti (from number 1 to number 6), macaroni (with a different meaning than the German), which Angolotti, Anolini, bigoli, Cavatappi, Farfalle, Malfatti, Marubini, pizzoccheri, trenette or deficits ...
Marco Polo history of pasta is a Mar
If the question arises where the pasta actually come and how they are in Italy so much that can root, then log on the food eilfertig historical experts with the casual remark, the pasta come from China, and Marco Polo had been the importer. One interpretation, mainly Italian, except to experts is proper. Because the Italians even have a counter-proof in my hands gourmet coffee beans. There is, in Liguria, only seven kilometers from the town Oneglia away in the small hamlet Pontedassio, probably the only museum in the world pastas with the name "Museo storico degli spaghetti." And here is proof that the story of Marco Polo is one in March:
A discount will document the evidence
In this museum there is a copy (the original is located in the State Archives of Genoa) of a document, namely the reduction of the notary listing some Ponzio Baston, the soldier had been. Important above all is that this document is dated 4 February 1279 comes, and that among the listed discount a well-filled basket maccheroni - "bariscella una plena de macaronis" - has found. It should probably have acted Secca pasta, so a "dry" and long aufbewahrbare Art In this document, they are naturally very proud of Liguria gourmet cookies. It proves that the Italians not to Marco Polo returning from the visit to China had to wait to come to their pasta. The around the world was in fact only 13 years later, in 1292, back from Asia.
Pasta dishes in Naples
The pasta in Italy, actually has to win a total of Naples originates from. It was a poor man's food, pasta dishes, were - like today, the frits stalls - on every street corner to find. The first large factory-like pasta production facilities created at the end of the 19th Century in Torre Annunziata, on the eastern outskirts of Naples. There was from 1904 to 1914 alone, 14 "steam mills" with 500 millers who need the wheat from wheat semolina produced. In 450 pasta factories (pastifici) plant at that time were about 800 pasta producers (pastai). The raw material, they preferably from the pre Russia. Because there, precisely, in Taganrog, grew the best wheat in Europe. But after the October Revolution of 1917 prohibited the export of Lenin after he on 14 May 1918 a wheat monopoly for the new so******t state was proclaimed. It was made with the "King of durum wheat for Italy. Today, the country's largest wheat producer in the world - but is still dependent on imports.
The praises of Heinrich Heine on Pasta
Pasta poets have always sung. So even Heinrich Heine, 1834 of a "beautiful dream" written: "... yesterday I dreamed that I would faulenzerisch under a weeping willow. The hanging branches ... were louder macaroni, which I long and sweet in his mouth flowed, the sun's rays rather loud yellow butter flows, and finally fell from above a white shower of grated Parmesan cheese. "
"Only pacifists eat pasta"
Less peacefully expressed the Italian Futurists, the early 20th Century, quarrelsome and kriegslüstern, fascist gebärdeten. In a propaganda manifesto 1931 wrote the writer Filippo Tommaso Marinetti: "I Popoli che mangiano pasta e altri sono cereali pacifisti, Quelli che sono Guerrieri mangiano carne" (Who pasta or other cereals consumed, is a pacifist, who eats meat, the is a warrior). And he admired the warriors, especially the German.
Heinrich Heine, however, was able to enjoy pasta at the peaceful compared with the female sex not resist: "The macaroni but you have to eat with your fingers - and then he called Beatrice." |
| 0 Comments | Post Comment | Permanent Link |
| Pepperoni ice from Calabria | 2009-Jul-27 |
|
Italy Eisproduzenten also experimenting with fennel and tomatoes
For Italy Eisproduzenten called the trend "salty icecream". And then the big experiment: ice cream with herbs, cheese or rosemary flavor is on the market.
What would you like? Chocolate, vanilla, nut - or red pepper, pecorino, yarrow? Italian ice cream parlors are given the approaching holiday flows of experimentation packed, and the fashion trend is to say - it must be naturally an Americanism - "salty icecream". In fact, even the traditional Eisproduzenten, mostly small and medium-sized businesses - around 15,000 are in Italy - to be "trendy", which means away from the "calorie bomb" with a lot of sugar and cream and taste to new variations on the basis of herbs, cheese, even fish Gourmet Food Store. Giancarlo timballo from Udine, president of the association of mid-sized Eisproduzenten, even predicted, "It seems incredible, but in future it will be on the market including salmon, mushroom or Trüffeleis give."
The smooth ice pepperoni was popular
Initial tests of a new creation, more than successful: For a friendship festival of the province of Lombardy and Calabria Calabrian presented - in their coat of arms a red pepper bear fruit - pepperoni ice, a soft, smooth, pale pink in color, slightly spicy, thirst-quenching and generally very tasty.
The motto is: Healthy, fresh, easily digestible
Giancarlo timballo of "Mastro Gelati" call may be heard while the "traditional", that is actually conservative representatives of his profession. But he eagerly experimented with. In his laboratory he tried cooking celery, tomato and fennel ice cream, usually in combination with honey through. Other colleagues take as a base material poppy seeds, saffron, yarrow, pumpkin, asparagus, basil or rosemary. Also like the pecorino cheese is used as raw material. In any case, is the motto of "sugar and calories ade." There are no taboos, says the president of the Eisproduzenten in the year in Italy about 270,000 tons of ice in about 600 different flavors sale. The new creations, the Eisproduzenten say, could have a lasting impact on the market, because they were healthy, fresh, easily digestible and completed - for example, as a dessert - a rich, even heavy menu in a pleasant manner.
"Edelköche" were the pioneers
Vanguard of such developments were taste in recent years, high-ranking chefs of famous restaurants. You have successfully, however, primarily but not ice cream sorbet new "invented" gourmet olives. The German Heinz Beck of La Pergula "in Rome, for example, offered fried Melanzane with a sorbet of rocket, lemon and ginger ale, Massimiliano Alajmo from" Le Calandre in Rubano at Padua serving carving pears with gorgonzola sorbet, and Fulvio Pierangelini of the "Gambero rosso "in Livorno was a sorbet at the base of tomato and fresh basil on the menu.
But actually they prefer chocolate ice
So what has emerged as a palate titillation for the "upper ten thousand", is now available in multiple variations of Eisbude, in Piazza Eissalon at each feeding hold. President timballo is confident: "I think the results are outstanding - and the popularity of the customers." He says it with vigor, because the Italians - in 2006 in Rimini, they have the World Cup in France before gourmet chocolates won - are experts at Iceberg level! If, however, in order to Eisbällchen bags in hand, then picking it remains the chocolate. |
| 0 Comments | Post Comment | Permanent Link |
get free blogs on 3steps.com | Powered by Spam Free Email
|
