"The world is not only about the present, but also about poetry and distance."
Ever since Marco Polo, a man with accurate marksmanship, took the steps of the devil and knocked out the code of the canyon, the Italian cuisine on the Apennines Peninsula has been inextricably linked to Chinese civilization.
(Make a mistake, come again!) ）
Since Marco Polo arrived in the capital of the Yuan Dynasty, established friendship with Kublai Khan, the ancestor of the Yuan dynasty, traveled in China for 17 years, and returned to Venice, italian cuisine on the Apennine Peninsula has been inextricably linked to Chinese civilization.
It is said that pizza is related to Chinese scallion oil cake, and the prototype of ice cream comes from the Yuan Dynasty folk snack ice flake, which is almost the enlightenment food of many people's Western food, and it is Marco Polo who introduced noodles from China and promoted it to all parts of Italy.
In fact, before Marco Polo went to China, among the Sicilians in southern Italy, making noodles had become a must-have for every household.
In the early days, because of the complicated production process and scarce raw materials, pasta belonged to the luxury goods exclusive to the court. After the enlightenment of capital and the development of industry in the 14th century, pasta came from the court to the people and became a national delicacy shared by the whole country.
Durum wheat from southern Europe is the soul of pasta, and this hard texture gives pasta a wonderful taste of extremely strong elastic teeth. Durum wheat endosperm has a distinctive yellow color, which is why pasta has a seductive golden appearance.
In Italy, there are hundreds of recorded Italian names, just like foreigners who come to China and see the menu of knife-cut noodles, hot-dried noodles, scallion oil mixed noodles, fried sauce noodles, zhenzi noodles, Dan dan noodles, etc., and are at a loss. Long straight pasta is a common type in the market, and the hollow type that is popular in domestic Western restaurants is called macaroni.
Eating pasta, of course, is inseparable from the sauce.
Although the pasta classic with ketchup is simple to make, it is not a lot of exquisite, the most orthodox ketchup, even the varieties of tomatoes have strict requirements, is definitely the originator of many pasta sauces. Italians, who have a soft spot for tomatoes, have developed countless pasta sauces based on ketchup.
The white sauce of dairy products is fragrant and thick and heavy. People who like the sweet and greasy taste will not miss it.
Based on basis in basis of basil, pine nuts and olive oil, the green sauce has a relatively short history and flourished in Rome in the 1960s, and its refreshing taste is more compatible with summer.
Italians regard pasta as a national symbol of equal status to Dante's works. Giuseppe Prezzolini, a historian of Italian literature living in the United States, once said: "The greater thing about pasta than Dante is that pasta has entered many American families, but the name of Dante in these places is not mentioned.
Looking at the noodles of different shapes in front of you, pouring a spoonful of rich or refreshing sauce, with expectations for the future, accompanied by the wonderful taste of the strong teeth, this hot bowl of pasta is eaten hot and tastes very good.