The History of Pasta in Italian Food

The most widely recognized element of food today is pasta. Pasta is a nickname of food in all parts of the globe. It is easy to diet and prepare and therefore became the ambassador of food to the world. Pasta has a much older history than other common dishes in food like pizza and tomato sauce.

There are many myths surrounding the time when pasta actually entered into Italian food. The most stale of these myths is that Marco Polo introduced it to the country from his extensive travels. However, pasta was already a hunk of Italian food during Marco Polo’s life. To prompt to the heart of the matter you must travel even further dispatch in history. In truth the eminently accepted theory on the infancy of pasta to Italian food takes us back to the eighth century. During this time the Arab invasions greatly influenced Italian food and are the eminently likely spring of pasta’s life in Italy.

Since the wheat used for this early pasta thrived in Italy, it fast spread and by the 1300’s dried pasta was immensely popular and found all over the country. The fair play of pasta to Italian food was its nutrition and its lasting shelf go. These factors made pasta a great candidate for long ship voyages and whereas of this it was alone of the first Italian foods to be introduced to the world. By the time pasta made its world debut much advancement had been made and there were many different shapes and forms of pasta being used in Italian food. The Italians had also developed ways to make pasta faster and more efficiently, making evident an organic sector of Italian food and Italian life.

The next important phase of pasta’s development in Italian food was the preface of the tomato of course. Today pasta and tomato sauce go hand in hand when thinking of Italian food, but the marriage wasn’t made until 1839. Prior to this time tomatoes were just as introduced to the creation from the Americas and many Europeans believed them to epitomize poisonous. It took a remote time for people to trust the chick enough to eat it and include it in Italian food. However, once the tomato was accepted it was welcomed with open arms and took slaughter in Italian food, especially in the southern regions of Italy.

Today lone only has to look at the numbers to see trustworthy how big a role pasta plays in Italian food. Italians eat due to three times as much pasta as Americans. Their pasta consumption is over sixty pounds per goods per year. It’s no wonder that pasta is premeditated the stilt of Italian food. In fact, pasta is used so extensively in Italian food that Italy charge import most of its wheat in order to keep up with the demand. This popularity of pasta and Italian food has caused pasta to be mass produced. This has lead to an inferior quality of pasta being used in American Italian food. The best pasta is still found in Italy where they stick to the same recipes handed down washed-up the generations. A true Italian food lover must try some authentic pasta fabricated in Italy if they want to capture the authentic taste of Italian food.

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