I always feel that if I don’t enjoy good food in Italy, I’ve never been to Italy.
Whether it’s all kinds of ice cream sold under the sign “Roman Holiday” on the streets and alleys of Rome, or all kinds of hand-pulled coffee in the cafes near Milan’s Church Square, or Tiramisu, which you’ve been told by historical stories in Venice’s cafes, used only for the gods, Or maybe all Italian restaurants will prepare salty pizza for you, young and old.
In short, to lock Italy in is more important to experience with the tip of the tongue than with the eyes. Eating all over the south, north and south, streets and alleys, we finally found that the most simple, approachable food was not just the flirtatious details mentioned just now, but the most traditional pasta from centuries ago.
When it comes to spaghetti, it reminds many Chinese that we have also eaten spaghetti for centuries. What’s more, I wonder if the spaghetti was introduced into Europe by the foreigner who wrote “The Travel of Marco Polo” after a tour of China.
The truth of the matter does not seem to be our wishful guess, because if you look carefully at this thick book written by Marco Polo, you will find that during his travels, he did see noodles made of high starch cereal flour, but when describing noodles as food, he used the name of spaghetti that he knew well. For example, Vermicelli and Lasagne. From this, we can easily infer that pasta was very popular and popular among the people long before the famous Traveler traveled to the East.
So how did spaghetti come from? One of the most interesting stories and legends is that the earliest pasta was not invented and cooked by Italians, but was made by Arabs. According to some historical records, in the Middle Ages, nomadic Arabs needed a portable and preserved food to fill their stomachs. When they traveled to Sicily, they found hard wheat produced locally. With this material, the Arabs invented the earliest pasta.
In the mid-twelfth century, the Arab geographer Idris described in his travel notes to Sicily a town called Trabia, where every year a large number of spaghetti is produced and sold by boat, not only to Europe, but also to Central Asia. From this story, we can see that the so-called spaghetti is not the spaghetti made by Italians, but the ingredients for making this kind of spaghetti come from Italy, and then, from here on, it has been developed and inherited.
It is no exaggeration to say that in today’s Italy, even all over Europe, pasta has climbed to the top of the food list without suspense. The Italians also use this simple but delicious pasta to tell the world that a culture of taste can only be created by slowly enjoying life.