PastaMost specialists now agree that the origins of pasta go right back to the discovery and cultivation of cereal crops.

Representations of utensils in an Etruscan tomb suggest that a kind of spelt-based pasta was already being made on the Italian peninsula centuries before the Christian era.

Several Roman authors refer to a food called "lagana" (the origin of the modern lasagna), and the oldest surviving cookbook from the Roman period advises us to "use pliable lagane for enclosing savoury fillings and pies".

Later, in the 12th century, an Arabic geographer records a thread-shaped pasta produced near Palermo and extensively traded throughout the Mediterranean.

In the 17th century, the Neapolitans took the innovative step of eating their pasta with tomatoes, which had become readily available with the discovery of America. This heralded the demise of the sweet-sour combination which until then had formed the basis of the local diet.

Although widely appreciated and consumed by the poorer sectors of society, pasta was avoided by the Italian nobility until the appearance, around 1800, of the fork, which meant that pasta did not have to be eaten with the hands.

This discovery marked the beginning of the worldwide diffusion of Italian pasta, which even today remains the pride of Italian cooking.

Italy is a country of strong regional customs, and over time each region has devised its own kinds of pasta with their own names: the pasta known in Bologna as cappelletti is called agnolini in Mantua, or anolini in Parma, where they're made in distinctive hat-like shapes; the agnolotti of Piedmont can be either round or square, while in other regions they're known as ravioli, tortelli or tortellini and come in squares, rectangles, triangles, crescents or parcels.

Each region also has its own tradition with regard to the fillings: meat in Romagna, green vegetables in Emilia, braised meats in Piemonte, herbs, fish or meat in Liguria, meat and sausage in Tuscany, and so on.

Whatever it's called, though, filled pasta is loved and appreciated everywhere.

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The advantages of the fresh paste dept freeze

The dept freeze fresh paste are a product in full phase of expansion and the advantages that it offers are many:

  • range of the reference always available
  • absence of conserving and points out added to you
  • 18 months of shelf-life to mantein the inaltereate characteristics of the product
  • praticality of use and no waste thanks to the IQF (individually quick frozen): deeping freeze every piece separately from the others, it concurs to capture from the confection only the necessary amount
  • great estate in baking. If necessary optimal held also in prebaking
  • times of baking very short: two - five minuteren
  • the rugosity of the paste assures an effective entertainment of the seasoning
  • possibility to use simple seasonings
  • more favorable price regarding the produced fresh paste from local laboratories
  • absence of manipulation of the product that concurs to maintain elevates qualitative standards and greater hygienic guarantees