The history of spaghetti

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The history of spaghetti is as tasty as the food itself! Although pasta is associated with Italian food, it was long thought that Marco Polo brought this food to Italy from his trips to China in 1295, however there are references to pasta existing in Italy before that date and noodles and noodles like The food that Polo described as Chinese is made differently than traditional spaghetti.

So where does the spaghetti story begin?

Since record keeping in ancient times wasn’t that great, it’s hard to say for sure. The ancient Greeks and Romans ate a kind of dough that might have been similar to spaghetti, but they cooked it on stones. The Arabs ate noodles that were boiled much like pasta and they may have introduced this food to the Italians while curing their conquest of Sicily and indeed some old Sicilian recipes include spices that were introduced by the Arabs. One thing’s for sure though, spaghetti goes back a long, long time!

The more modern history of spaghetti has direct ties to Italy. The country’s climate is well suited to growing Durham wheat, which provides the grits needed for good spaghetti, so no matter how it originated, you can be sure that the food has been used extensively throughout the area for centuries. .

It may well have been Italians who originated eating spaghetti as we know it today and thus played a vital role in the history of spaghetti. The tomato was introduced to the old world hundreds of years after pasta. It didn’t take long to discover that it was a match made in heaven and the first known record of a recipe combining tomatoes and pasta was written in 1839 by the Duke of Buonvicino. Before this delicious combo, spaghetti was eaten dry, and it’s probably a good thing since the fork wasn’t invented until after pasta!

It’s hard to believe that with all this ancient history of spaghetti, it has only been popular in the United States since the 1920s. Introduced by immigrants from southern Italy, this food quickly gained popularity and is a staple today. There are over 150 different varieties and tons of different sauces that you can combine them with. Of course, the best quality pasta is still made with 100% semolina, proving that you can’t beat perfection.

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