Encyclopedia of Pasta
University of California Press, 15 ott 2009 - 400 pagine
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.
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Abruzzo abundant salted water agnolotti alternative names Basilicata board and kneaded boiled in abundant boiled in plenty bread bucatini butter Calabria called Campania century cheese cooked in broth cucina dish disks dough is left Durum-wheat ﬂour Emilia-Romagna entry factory-made fettuccine ﬁlled ﬁlling ﬁlling is placed ﬁngers ﬁrm and smooth ﬁrst ﬁsh ﬂat noodles ﬂavored ﬂour and eggs ﬂour and water ﬂour is sifted gnocchetti gnocchi gnocco inches Italian Italy kneaded long known lasagne Lazio left to rest Liguria long and vigorously maccheroni meat ragù milk Molise name means literally orously parmigiano pasta Pasta corta ingredients Pasta lunga ingredients Pasta ripiena ingredients pastasciutta Pastina pecorino pinch of salt plenty of salted province province of Rieti Puglia ragù ravioli recipe remarks ricotta rolling pin served Sicily smooth dough forms soup spaghetti tagliatelle tagliolini thin sheet tomato tortelli tortellini towns Tuscany typical Umbria Wheat ﬂour wooden board