From the daily meal to the most elaborate gourmet preparations, the pasta it is perhaps the most versatile, loved and familiar food on Italian tables and not only. Its fascinating history can be traced back to the origins of civilization, when man abandons the nomadic life, dedicates himself to agriculture and begins to cultivate wheat, the precious cereal that ground and kneaded with water could be leveled in a thin and cooked mixture on red-hot stone. It is in medieval times that the pasta develops its innate eclecticism, born the various formats of pasta, perforated, stuffed, fresh and dried, accompanied by condiments typical of local culinary traditions, even the cooking system adapts to the new lifestyle, going from the ancient baking to the modern boiling system. From this moment on, the pasta is the queen of Italian cuisine, considered all over the world, a symbol of Italianness thanks to the spread of classic recipes, those linked to regional traditions, made with characteristic ingredients of the territory and handed down from generation to generation
In our day the pasta has assumed a fundamental importance in daily nutrition, regaining the international podium of healthy eating. The Mediterranean diet puts it in first place in the food pyramid, in fact, a pasta dish seasoned with tomato sauce and cheese is enough to obtain a complete, balanced and also economic food: creamy tomato garganelli
What is certain is that it was the classic recipes Italians who have made our cuisine famous all over the world, a home-style cuisine, healthy and easily reproducible in every part of the globe! But, we Italians are demanding: each region, each country has its own recipe and each has its preferred format: with each pasta format, its seasoning!
There fresh pasta, generally prepared at home with soft wheat flour and eggs or water, depending on the width to which it is cut, can be called tajarin, noodle or fettuccine, pappardelle o maltagliati but also orecchiette, strascinate, cicatelli o troccoli. It can be seasoned with meat sauces also very tasty as well as with vegetables or simply with butter (or oil) and grated cheese: no other pasta goes so well with these ingredients!
Dried pasta, industrially produced in different formats, long, short, smooth or grooved, it is ready to be boiled but, cooking, consistency and length conditions the choice of seasoning! By tradition la long pasta such as spaghetti, vermicelli, bucatini and linguine go well with vegetable sauces, marinated sauces is quick seasonings as the pesto, the cheese and pepper, garlic, oil and chilli, the bacon and egg, theangry or thetomato and bacon. The pennette, the shells, the rigatoni, the pipes, the half sleeves, the sedanini, are the most famous short pasta shapes; self smooth, in general, they are more delicate because they retain less sauce; self grooved, in addition to combining well with sauces suitable for long formats, they reveal a good aptitude to combine with full-bodied meat sauces, such as braised or lamb sauce
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