Pasta is the queen of the Italian table. Flat symbol of the Mediterranean diet, it is an essential food for 9 out of 10 Italians, so much so that our country is the one where it is consumed the most.
Pasta: world day
This "poor" food, but so precious and delicious, is celebrated on October 25, in the World Pasta Day. World Pasta Day, which has been taking place since 1998, is conceived and curated by the pasta makers of the Unione Italiana Food (formerly Aidepi) and Ipo (International Pasta Organization).
Pasta: shapes and condiments
Pasta, like symbol of Italianness, is the absolute protagonist of our diet, thanks to an incredible variety of formats and condiments. Each of our regions has one or more typical formats. Who does not know the famous Apulian orecchiette, the Emilian tortellini, the Tuscan pici, the Sardinian malloreddus? In short, in front of a good plate of pasta, especially if seasoned with good meat sauce, no one would ever back down. Because pasta is poetry. And, as the great director Federico Fellini said: “Life is a combination of pasta and magic”.
The Italians' favorite first courses: carbonara
Among the first courses that are the most popular at the table, a top position in the ranking goes to spaghetti alla carbonara. The first carbonara would have been prepared in 1944 in Rome, in a restaurant in Vicolo della Scofa.
To prepare a good dish of carbonara, in addition of course to spaghetti, you need: bacon, egg yolks (with which a golden cream is made), pecorino romano, black pepper as required. However, there are several versions: with one yolk per person or the addition of at least one whole egg, with bacon or bacon, with or without pepper.
The amatriciana
Born in the municipality of Amatrice (Rieti), originally amatriciana pasta was not seasoned with tomatoes and was called "gricia". This ingredient was added after the tomatoes were imported from the Americas and only then was it called amatriciana. As of March 6 this year, this dish has been recognized as Traditional specialty guaranteed by the European Union. Over time, it has taken on numerous variations, but the main ingredients remain: spaghetti or bucatini, tomato, bacon, chilli or black pepper, extra virgin olive oil and pecorino.
The gricia
Ancestor of the amatriciana, gricia is one of the most famous dishes of Lazio cuisine. It is said that it was invented by shepherds, who prepared it on their return from the pastures using the few ingredients they had available. Pasta alla gricia is also called "white amatriciana" because it does not include tomato sauce among its ingredients, which are pasta (long or short as you like), pork cheek, pecorino romano, salt and pepper.
The cacio e pepe
Another dish typical of Lazio, much appreciated, is represented by pasta with cheese and pepper. Usually, to make this dish, i tonnarelli (guitar spaghetti). The ingredients are very simple. As the name of this dish says, in addition to pasta, you need black pepper and pecorino romano. To prepare an excellent cheese and pepper it is advisable to perfectly balance the two ingredients: crush the whole peppercorns at the moment and toast them in a pan, stir the pasta slowly so that it absorbs the taste of the pecorino. The cream cheese is obtained by melting it with the cooking water.
Buon appetito!
When there is pasta on the table it is always a party, however it is seasoned. Even a simple pasta, ready in a few minutes, warms hearts and makes everyone happy. In short, pasta is loved by all palates and becomes an element that unites the family, especially on Sunday lunches and parties, when you have more time to give vent to your imagination and prepare more elaborate first courses. Because pasta, long or short, smooth or striped, always generates a smile. So, good appetite to all pasta lovers!
