Encyclopedia of Pasta by Carol Field, Oretta Zanini De Vita, Maureen Fant PDF

By Carol Field, Oretta Zanini De Vita, Maureen Fant

ISBN-10: 0520944712

ISBN-13: 9780520944718

"Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati"-pasta in its myriad kinds has been a staple of the Mediterranean vitamin longer than bread. this gorgeous quantity is the 1st publication to supply an entire heritage of pasta in Italy, telling its lengthy tale through the extravagant number of shapes it takes and the even better abundance of names through which it's identified. nutrition pupil Oretta Zanini De Vita traveled to each nook of her local Italy, recording oral histories, delving into long-forgotten kin cookbooks, and looking out vague files to supply this wealthy and uniquely own compendium of historic and geographical details. for every access she comprises the first parts, instruction recommendations, variation names, and the locality the place it's made and eaten. alongside the way in which, Zanini De Vita debunks such culinary myths as Marco Polo's meant position in pasta's tale whilst she serves up a banquet of latest info. "Encyclopedia of Pasta, " illustrated all through with unique drawings via Luciana Marini, may be the common reference on one of many world's favourite meals for a few years to come back, enticing and delighting either normal readers and nutrients pros.

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In Italian, tirare, which means both “to draw,” as, say, a wagon, and “to roll out” the dough. —MBF 10. 1, minutal marinum. 11. H. Black, “La Tomba dei Rilievi di Cerveteri” in Ministero per i Beni Culturali e Ambientali, L’alimentazione nel mondo antico: gli Etruschi (Roma, 1987), 115: “In the large rec- cor r ado barber is 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 23 tangular panel represented on the right-hand pillar and in the sort of nightstick on the opposite pillar a noted archaeologist (Mingazzini 1954) saw the proof that the ancient Etruscans already knew maccheroni.

9 Before the middle of the 1800s, the dish did not exist on bourgeois tables; it did, however, ﬁgure in François Chapusot’s 1846 La cucina sana, economica ed elegante. The second (1851) edition of the book, titled La cucina sana, economica e dilicata10 (that is, no longer “elegant” but “delicate”) includes agnolotti in soup, now called zuppa di raviuoli alla villereccia, a name that gives a rustic connotation to a dish that only a few years before had been served only on upper-class tables. In Trattato di cucina pasticceria moderna credenza e relativa confettureria and in the subsequent Cucina borghese (in the 1854 and 1901 editions), both by Giovanni Vialardi,11 agnelotti are already much as they are today.

It was the ﬁrst drying, and the faster the better. Then the precious product was brought to rinvenire, that is, to rest in cool, damp rooms, preferably underground, with absolutely no drafts. 32 Next, the long sticks were taken to special two-story buildings called stenditoi, where they were carefully hung in two or more tiers and positioned so the tips of the pasta hanging from the sticks just touched the pasta on the tier just beneath it. The tips of the pasta of the lowest tier had to be at least 4 inches (10 cm) from the ground.

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