Pasta in Italy is certainly one of the most consumed food! With 28 kg annual per capita, Italy is always the first place in the world for the consumption of pasta and can not miss on Italian tables! There are many kinds of pasta!
the first great distinction to make is between the homemade pasta and dried pasta that we buy at the supermarket! Usually a matter of convenience, we buy pasta at the supermarket, and occasionally resorts to the home-made for particular types of sauces and recipes! Even if , especially in southern Italy many mothers continue to make pasta at home with their hands.
Almost every region has its own type of pasta and recipes to flavor it. And they are really innumerable as are the formats of pasta! The Emilia Romagna is one of the regions best known for the homemade pasta and many bakeries in the Bologna center prepare fresh pasta every day and Tortellini! AMAZING!!! (in these days unfortunately because of the devastating earthquake, many businesses have been damaged expecially those that produce the parmesan which we discuss later, and the famous balsamic vinegar from Modena) … But even the Abruzzi, Molise, Campania not be outdone.
Dried Pasta
I’ve always noticed that when I go abroad (compared to the shelves of Italian supermarkets) there s’no so much diversity as in italy in the types and brands of pasta! And this is surely due to the fact that here you can eat pasta every day!
We distinguish between long pasta (spaghetti, linguine famous for pesto recipe)short pasta (fusilli, macaroni, farfalle) and tiny pasta (for soup as stars). Here you are:
LONG PASTA
SHORT PASTA
TINY PASTA
as u can see there’s a lot of kind of pasta!!! and every type of pasta has many recipes which can be enjoyed on!!!
i m waiting for your answer !! Let’s go guys!!!!
to be continued
THE ART OF EATING ITALIAN 