by Federico De Cesare Viola

Are we sure we really understand Italian food? Do we know where it comes from, how it is produced and consumed, and how much traditions are changing over time? Pasta with tomato sauce, for example, is considered a symbol of Made in Italy, but it was only in the 19th century that the sauce was combined for the first time with the pasta and the dish began to spread even outside of the area of Naples.

Authors in Magna Grecia (in Sicily and in Calabria) were already arguing over the origins of various types of fish and the best ways of cooking them, thus inaugurating Western gastronomic literature. And the Romagnolo grocer Pellegrino Artusi published in 1891 "Science in the Kitchen and the Art of Eating Well" and contributed to the unification of Italy with a new culinary language.

Read more

Fonte: Italy24