{"id":2088,"date":"2020-02-27T09:50:19","date_gmt":"2020-02-27T09:50:19","guid":{"rendered":"https:\/\/www.vaticantour.com\/blog\/?p=2088"},"modified":"2020-02-27T12:29:46","modified_gmt":"2020-02-27T12:29:46","slug":"italy-and-its-pasta-a-taste-of-tradition","status":"publish","type":"post","link":"https:\/\/www.vaticantour.com\/blog\/italy-and-its-pasta-a-taste-of-tradition","title":{"rendered":"Italy and its Pasta: A Taste of Tradition"},"content":{"rendered":"\n

Italy\nand its rich heritage have always been a topic of the global discussion. Its\nmagnificent churches, stimulating museums, cobbled roads and charming fountains\nare just a few of Italy\u2019s famous features.<\/span><\/p>\n\n\n\n

The Vatican Tours<\/a><\/strong>, Tours of the Trevi Fountain, Vatican & Colosseum Tour<\/a><\/strong>, and private tours of Rome for families<\/a><\/strong> can all help you attain your dreams of Italy. However, no experience of Italy is complete until you have indulged in its famous cuisine!<\/span><\/p>\n\n\n\n

\"Italy<\/figure>\n\n\n\n

Millions\nof tourists make their way to Italy, not just to satiate their visual senses,\nbut also to treat their olfactory and gastronomic cravings. Being one of the\nleading food capitals of the world, Italy never fails to delight its guests\nwith the best it can offer and neither do we! So, let\u2019s start with its\ndistinctive pasta.<\/span><\/p>\n\n\n\n

Here\nwe will delve into the tradition of pasta and discover a couple of pasta\ndelicacies that are unique to Italy.<\/span><\/p>\n\n\n\n

Pasta and its History<\/span><\/p><\/h3>\n\n\n\n

Did\nyou know that Italy is the world\u2019s largest producer and consumer of pasta, with\nroughly twenty-five kilos consumed by every individual?<\/span><\/p>\n\n\n\n

Pasta\nmight be a meal for you, but for the Italians it is the customary primo <\/em>or the first course of meal. And, Italians\nwill habitually eat pasta more than once in a day.<\/span><\/p>\n\n\n\n

\"Italy<\/figure>\n\n\n\n

Legend\nhas it that pasta was introduced by Marco Polo, after returning to Italy from\none of his Chinese tours back in 1271. However, the Romans were known to have\nit even before that. Pasta has been a favourite of the Roman Cicero himself,\nwho speaks about his love for the \u201claganum\u201d, the \u201claganas\u201d, which are strips of\nlong pasta. This was all from the 3rd century B.C. and needless to say, pasta has\nevolved a lot since then. But throughout the centuries it has always remained\namong the most enjoyed dishes for the Italians.<\/span><\/p>\n\n\n\n

Pasta Dishes that have Stood the Test of Time<\/span><\/p><\/h3>\n\n\n\n

Tagliatelle al rag\u00f9 alla Bolognese (Bologna style tagliatelle with ragu)<\/strong><\/h5>\n\n\n\n

Though\nmost of us think tagliatelle al rag\u00f9<\/em> is\nthe same as spaghetti Bolognese, the signature dish from Bologna bears little\nresemblance with the latter. For starters, you will never get this Italian meat\nsauce with spaghetti in Bologna \u2013 it is always served with tagliatelle.<\/span><\/p>\n\n\n\n

\"Italy<\/figure>\n\n\n\n

The\nauthentic recipe for rag\u00f9 alla Bolognese<\/em>\nwas officially registered by the Italian Academy of Cuisine in 1982, but delicious\nvariations can be found in restaurants and trattoria<\/em>\nacross Italy.<\/span><\/p>\n\n\n\n

Pasta Carbonara<\/span><\/p><\/h3>\n\n\n\n

Though\nPasta Carbonara is undoubtedly a traditional Roman dish, there are numerous\ntheories regarding the conception of the dish. The name of the dish is believed\nto have sprung from Carbonari, <\/em>woodcutters and the\ncharcoal-makers who hailed from the Apennine Mountains in the Northeast part of\nRome. Back then, it was cooked over a hardwood coal fire, with eggs and cheese.<\/span><\/p>\n\n\n\n

According\nto another popular claim, carbonara was discovered after the liberation of\nRome. Many believed that after the war was over in 1944, the food supplies dwindled\nto a bare minimum. Because of this the Allied troops distributed bacon and\npowdered eggs which were mixed with water to feed the starving.<\/span><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The pasta carbonara of the present retains the eggs and the cheese. In fact, it is now prepared by tossing spaghetti with cured pork jowl, along with a mix of egg yolks, and pecorino Romano cheese. Therefore, if you want to taste a simple dish that bears the mark tradition, this is it! So eat up and come join us for the Best Vatican City Tours<\/a> <\/strong>you will ever experience!<\/span><\/p>\n\n\n\n

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