Introduction -- Fettucine Alfredo -- Amatriciana -- Carbonara -- Gnocchi -- Tortellini alla bolognese -- Ragù alla napoletana -- Ragù alla bolognese -- Lasagne -- Pesto alla genovese -- Spaghetti al pomodoro.
Summary:
"A moreish history of everyone's favourite dish. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? The wheat-based dough first appeared in the Mediterranean in ancient times. Yet despite these ancient beginnings, pasta wasn't wedded to sauce until the nineteenth century. Once the food of peasants, it has been served everywhere from rural taverns to royal tables - and its surprising past holds a mirror up to the changing fortunes of its makers. Full of mouthwatering recipes and outlandish anecdotes - from (literal) off-the-wall 1880s cooking techniques to spaghetti conveyer belts in 1940 and the international amatriciana scandal in 2021 - Luca Cesari embarks on a tantalising journey through time to detangle this culinary classic"--Publisher's description.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.