Each region of Italy has its own favorite types of spaghetti. Even more – almost every big city in Italy has its own kind of such dishes. There is pasta carbonara, pasta alla bolognese is famous, there is even pasta alla Puttanesca …
However, spaghetti is not an Italian dish. The Chinese were the first to learn to make them, and they made them from rice flour. Indeed, it is an excellent dish. It is both tasty and nutritious – and has a long shelf life. The traveler Marco Polo brought them (and the very idea of the product) from China in the XIV century. In Italy, they began to be made from wheat flour of durum wheat – and the result shocked first Italy itself, and then the whole world. Italian spaghetti is known everywhere today.
At the same time, the basis of all spaghetti-based dishes is exactly the same. The main thing is to have good spaghetti (pasta), that is, pasta made from durum wheat, round, about 2 millimeters in diameter and 13 centimeters or more long.
Spaghetti is dipped in boiling water with a small addition of olive oil in a saucepan and cooked until half cooked (al dente), after which it is drained through a colander. The base of the dish is ready.
The main difference between different types of spaghetti is in the sauce. There are vegetarian sauces, there are sauces with seafood, there are with different types of meat or smoked meats. Usually, “own” products are added to the spaghetti sauce. In most parts of Italy, these are seafood, in purely land regions – gifts from forests and farms. So in Tuscany, Trentino and Valle d’Aosta, sauces are mainly meat, with the addition of mushrooms and other gifts of the forest. And in the south of the country and on the islands of Sicily and Sardinia, local spaghetti sauces are made with a large addition of seafood.
So the pasta sauce “carbonara » made from eggs, pecorino (sheep’s) cheese and from guanciale dry-cured pork cheeks. In the sauce for the sauce Bolognese (bolognese sauce) includes beef, pork, bacon, vegetables, broth and milk, sprinkled with chopped parmesan cheese. True, in its most simplified form, in some roadside eatery, spaghetti alla bolognese can be made simply with fried minced meat, adding a little bacon scraps and tomato sauce. In Sicily, spaghetti con ke cozze is common, the sauce for which is made from crushed edible sea shells.
And in the south of Italy (Naples and south) are widely known spaghetti alla puttanesca… Moreover, there are even legends that “those very women” in Naples invented this hearty and simply made dish, ostensibly so that the seafood included in it would provoke the desire of their customers.
Although, in fact, pasta alla puttanesca has nothing to do with prostitutes and their nutrition. It’s just that, around the middle of the 20th century, in Ischia, not far from Naples, a certain Sandro Petti ran a restaurant called Rancio Fellone. And then one day, very late in the evening, when he was already closing his establishment, several very late visitors came to him. He tried to ask them to leave, because it was already very late, the restaurant had closed and the food for cooking was almost all used up. But they asked him “Facci una puttanata qualsiasi”
The exotically named new sauce and spaghetti based on it gained recognition – and the advertisers’ imagination spun around the name: they say, back in the Middle Ages, courtesans invented this dish to lure customers; or that this dish was invented in Sicily, in the city of Syracuse, almost in the time of Archimedes.
All in all, spaghetti is an amazing Italian dish. Its base is just spaghetti, one of the types of pasta, and just a sauce gives them a lot of different, exotic and luxurious flavors. Moreover, making pasta sauce can be both incredibly difficult, accessible only for kitchen professionals, and primitively simple, affordable … well, let’s say, even for every man.
Source : shkolazhizni.ru