The First Pasta Production Centres.
From recipe books and historical documents dating back to the end of the 16th century, it is possible to deduce that there where three main centres in Italy for making durum wheat pasta: Palermo, Naples and Liguria. Egg pasta was widespread in the North and centre of Italy while the main condiment was parmesan.
It is curious to note how practical sense made up for the limited food knowledge of those times by adding eggs, that is the protein and amino acids that are rarely present in wheat.
In 1800 the capitals for the production and export of pasta were Naples and Genoa. Naples was supplied with durum wheat from Puglia and Russia (the unrivalled Tangarog wheat), Genoa was supplied from Sicily, North Africa and Russia (Tangarog again).
The popularity of pasta and its wide consumption promoted the birth of the first plants for industrial production. Climatic conditions in Naples and its hinterland were ideal for drying which was the delicate stage for a quality product.
Nowadays modern technology allows processes to be standardised and ideal climatic conditions are recreated artificially so much so that the production of Pasta has spread in many countries.
Nessun commento:
Posta un commento