Spaghetti is not all noodles, but a strictly defined type of Italian pasta with a round cross section, about 2 mm in diameter, and, as a rule, more than 13 cm long. Thinner spaghetti are called "spaghettini", spaghetti thicker – "spaghettoni"...
Spaghetti is not just long noodles – it is a specific type of pasta (pasta) with a round cross section, about 2 mm in diameter, and, as a rule, more than 13 cm long. Thinner spaghetti are called "spaghettini", spaghetti thicker – "spaghettoni".
Spaghetti originated in Italy and is widely used in Italian cuisine, often served with tomato sauce. Spaghetti is the basis of numerous Italian dishes, for example: Spaghetti Napoli (Neapolitan spaghetti) – with tomato sauce, Spaghetti all'Aglio ed Olio (spaghetti with garlic and butter) – with hot olive oil and lightly fried garlic in it.
In Italian, pasta and some other flour products are called pasta (Italian pasta, which comes from late Latin pasta – “dough”).
History of spaghetti
Spaghetti was born in the Italian city of Naples and owes its name to Antonio Viviani, who nicknamed them so in 1842 for their resemblance to pieces of twine (Italian: spago). In the city of Pontedassio (Italy), the Spaghetti Museum has been opened, which contains hundreds of recipes for seasonings and sauces. There is also a notarial deed (from the archive of Genoa) dated February 4, 1279, confirming the existence of a culinary pastry product called "macaronis".
The traditional center of the "pasta holiday" is the town of Gragnano in Italy (not far from Naples). The reason for this, perhaps, is that the documents found there, dated 1502, describe the process of making "maccaroni", which later became one of the most popular dishes in the world and a symbol of Italy.
Today, in the Gragnano region, up to a tenth of all Italian pasta factories are concentrated, which supply three million tons of pasta to the markets of Europe, Asia, America and Australia.
Interesting facts about the types of spaghetti
The Spaghetti Museum displays 176 types of pasta. The Italian word "spaghetti" is not all noodles, but a strictly defined type of Italian pasta. Initially, the spaghetti length was 50 cm, but over time, for reasons of saving space for storage, they were reduced to the current length – 25 cm. Although now spaghetti of the original length can be found on sale, which enthusiast manufacturers classify as special formats.
Spaghetti is usually served with some kind of sauce, of which there are over 10 thousand varieties. Almost anything that is edible can be used as a "topping" on spaghetti. Making seasonings for pasta is one of the most revered "sciences" in Italy. In society, masters who know a lot about seasonings are highly valued.
Each of the 20 regions of the country offers its own blends. Since almost all areas of Italy face the sea, seafood is offered almost everywhere with pasta.
- In the "land" areas – Valle d'Aosta, Trentino-Alto Adige, as well as in eastern Tuscany, the basis of spices are the gifts of the forest and farms. So, in the city of Siena (Tuscany region), the culinary calling card is spaghetti with a fairly large amount of minced meat. It has been like this since the Middle Ages, when the inhabitants of the fortified city repelled the attacks of enemies and the fighters needed unpretentious, but at the same time satisfying food.
- On the islands of Sicily and Sardinia, spaghetti is served with seafood: fish, cuttlefish, squid, shellfish, crabs, lobsters.
- In the historic quarter of Rome – Trastevere, you will be offered spaghetti with puttanesca sauce – a sauce made from olives, capers, anchovies and tomatoes.
- In the city of Genoa, the famous local green seasoning is offered – "pesto alla genovese", which consists of basil leaves, garlic, Mediterranean pine nuts and sheep's cheese. Today, "Genoese pesto" is one of the delights of Italian cuisine.
- In the region of Lazio and, of course, in Rome, the traditional sauce is carbonara (Spaghetti alla carbonara) – a sauce made from eggs, pieces of fried guanciale (raw-cured pork cheeks), ground pepper and pecorino cheese (Italian cheese made from sheep's milk).
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