The Germans claim that in a survey they reveal a new propensity: to eat pasta more often, but in smaller quantities
For us Italians pasta is a first course. For the rest of the world the "first course" does not exist, and therefore the pasta becomes a single dish, rich and super seasoned; or a side dish, scotta and smunta. It is enough to go abroad to understand it: the pasta arrives in portions of 200 grams or is even found in the salad bar, in white.
We would never eat it like this. It's not true. According to a survey by WMF, a German brand specializing in the production of cookware, tableware and appliances for the table and the kitchen conducted among 1,200 Italians, created for the occasion of the World Pasta Day, in fact, an Italian out of 3 claims to have consumed it as a side dish.
How to outline? Here in Italy?
It seems so.
Pasta along with the rest
In detail, according to the survey, pasta as a side dish is preferred in 60% of cases for dinner. Among the main reasons of the new trend stands the desire not to give up this ingredient (44%), followed by the idea that consumption as a side dish allows a greater control of the quantities (30%), finally, for a taste choice and the willingness to experiment with new recipes in the kitchen (21%). I would also like to know what they are eating next to us … let's say that probably the pasta ration has shrunk over the years and has entered another dish, which can be defined as "unique".
In the beginning it was unsubstantiated
In Roman times, as numerous writings by Cicero, Horace, Aristophanes and Apicius recall, pasta was known as "lagana", it was eaten plain and was consumed as an accompaniment to other more common dishes, such as meat, fish, eggs, vegetables. It is only in 1800, thanks to Pellegrino Artusi, the first chef of the peninsula, that pasta is chosen as the first dish of regional cuisine, and we are still talking about the rich, because for others pasta, like rice and polenta, was often the only basic food.
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