Peep into the Pizzas and pastas of Italy

By siliconindia   |   Tuesday, 19 July 2011, 20:19 IST
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Peep into the Pizzas and pastas of Italy
Bangalore: Most of you love pizzas and pastas. A bowl of pasta with dripping mozzarella and a cheese baked pizza could be a wonderful treat any day, anytime. Many know that pizzas and pastas had their origin in Italy. But how many of you know that each locale of Italy could have a different recipe of the same dish? Every town has its own way of making sausages, special kinds of cheese and wine. People will have different answers if you ask about the recipe of pasta sauce. Perhaps no other country in the world would have such a cooking style so finely fragmented in to different divisions. Italy is often termed as the country of great verity and cooking is another characteristic of its diverse culture. The light, tasty, spicy cooking of Naples is mainly based on olive oil, mozzarella, and sea food. Centuries before many cultures have occupied Italian territory, and most of them contributed their own traditions in cooking styles. While dry macaroni considered as an item of mass production, fresh pasta contains expensive items like eggs, cheese, sugar, cream etc. Northern Italy is famous for fresh pasta. There is no doubt that people consider Bologna as the gastronomic capital of Italy. The renaissance instigated a great revolution in the arts, which reflected in cooking also. In southern Italy people started making Spaghetti and Pizza during this time. While dry macaroni is suitable for trading and transporting, dry pasta is the greatest contribution from southern Italy. Macroni became extremely popular in Naples during 1700s; even today the tradition of preparing and selling pizza in the streets of Naples remains well alive. You will get warm pizza and calzone, panzerotti and pizzelle fritte prepared right on the spot in hundreds of small shops in Naples. It is extremely delicious when eaten warm. As a diverse country, it is so difficult to define a particular Italian cooking style. But still local traditions have a strong influence in the food habitat of Italy. Traditional food is at the core of the cultural identity of Italy.

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