In Italy, the word ‘pasta’ hides an infinity of nuances rooted in both national and local traditions. A dish of pasta immediately awakens memories of family, Sunday lunches, holidays, dinners with friends but also feeling at home when you are far away. Cooking pasta is a gesture of love for the people at our side.
Each recipe recalls a memory to which we are very attached, after all we know: Italians love time spent at the table, especially with the people who warm our hearts, and what could be better than a good plate of pasta with Grana Padano PDO to feel immediately pampered?
In this article we will look together at the history of pasta, some key characteristics that distinguish the different types and their many uses in the kitchen.
Let’s start right away: here are some basics about pasta.
History of pasta: a romance lasting thousands of years
The history of pasta is very ancient. It developed in parallel and independent ways in Asia and Europe. In particular, in the Mediterranean area it was already known centuries before the year 0. It was only in the Middle Ages that boiling was introduced as a cooking method. Since then, the world of pasta has expanded more and more, with many recipes varying according to the type of pasta and the local traditions of the Italian regions.
