According to many Italians, the most recognizable sign of “Made In Italy” all around the globe is their cherished pasta. But what are the true origins of this famous food? What path did it travel to become one of the world’s favorite foods? How has it become such a main feature on menus in any Italian Restaurant in Barcelona, Rome, Los Angeles, Sydney and many more places making it a truly global food?
This healthy food is much older than you may think. A common folk tale states that the Italians were first given pasta by the Greek God of fire Vulcano. Today, it has been proven that pasta was consumed in both the Greek and Roman empires where it was known as “laganon” a kind of basic lasagne-style dish.
Until recently, it was believed that Marco Polo brought pasta to the West from China in the 13th Century. That pasta was first created by the Chinese is certain, however, historians have come to believe that it was in fact the Arabs who first imported pasta into Italy from China around 900 years ago. Further proof of this can be found in an 11th century Arab document in Spain containing references to pasta. Around the Mediterranean coast of Spain, pasta was highly-popular in the middle ages but declined from then on. Yet it is in Italy that pasta became the most popular food, far more than in any other nation and still is today.
As the years have passed, pasta evolved with new shapes, recipes and colors being created. Yet it kept it’s main ingredients and subtle taste. And if you were to state that most Italian people enjoy a plate of pasta at meal times then you’d be correct! Tagliatelle, linguine, parpadelle, strozzapreti and many more varieties, all served as a first course and rarely as a single meal. And although the dishes are varied (carbonara, bolognese, Parmesan cheese etc.) all are traditional forms.
Therefore it doesn’t matter if you order pasta in an Italian restaurant in Barcelona, in Little Italy New York or in a typical Tuscan restaurant, your pasta will have the same aromas and flavors that have been developed by the Italians over the centuries using the most authentic methods and natural products.
Pasta is also a highly nutritious food, another major factor that explains why it forms such a main part of the Mediterranean diet and why it is featured on menus in restaurants throughout the world. Weighing in at just 350 calories per portion, when served with additional ingredients containing meat, seafood and vegetables, a plate of pasta can provide a balanced and nutritious meal that pleases the palate too.
Pasta is enjoyed by many different kinds of people, especially sporting types who need large amounts of energy from foods low in fat.
It is clear to see that from its beginnings in China to being served to the world’s tables, the health-giving properties of pasta have been well appreciated. So whenever you’re visiting an Italian restaurant, you’ll be able to enjoy your favorite pasta dish as though you’re in the “casa de la mamma”!
Writer and Italian food expert Serafino Celso is the proprietor of Como Restaurante Italiano en Barcelona, Spain. Specializing in pasta freshly-made each day, Como is one of the most authentic Italian restaurants in the city.
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