{"id":5485,"date":"2023-01-10T06:04:02","date_gmt":"2023-01-10T11:04:02","guid":{"rendered":"https:\/\/panoramitalia.com\/?p=5485"},"modified":"2023-01-10T06:04:04","modified_gmt":"2023-01-10T11:04:04","slug":"luca-cesari-tells-the-history-of-pasta-through-10-dishes","status":"publish","type":"post","link":"https:\/\/panoramitalia.com\/index.php\/2023\/01\/10\/luca-cesari-tells-the-history-of-pasta-through-10-dishes\/","title":{"rendered":"Luca Cesari Tells the History of Pasta Through 10 Dishes"},"content":{"rendered":"

In “The Discovery of Pasta,” the Italian food writer chronicles the backstory of the deliciously doughy food staple.<\/p>

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Luca Cesari says you should never break your spaghetti.
DARIO LAZZARI<\/sup><\/figcaption><\/figure><\/div>

Shondaland – Luca Cesari got his first taste for pasta as a child in the 1970s in his native Bologna when his grandmother lovingly served him two Italian specialties: tagliatelle alla bolognese and tortellini. Now, in adulthood, the food historian and writer has chronicled how a wide array of pasta dishes made the Italian food staple so influential around the world in his first book,\u00a0The Discovery of Pasta: A History in Ten Dishes<\/em>.<\/p>

\u201cFor Italians, pasta is a very identitarian food,\u201d says Cesari, who also contributes to\u00a0Gambero Rosso<\/em>\u00a0magazine and writes a food column for the newspaper\u00a0Il Sole 24 Ore<\/em>. \u201cThese 10 dishes I have chosen are the most representative pasta dishes in Italian cuisine.\u201d<\/p>

Cesari\u2019s book includes chapters on carbonara, lasagna, spaghetti al pomodoro, and fettuccine Alfredo. Each installment dives into the pasta\u2019s past and present in Italian gastronomy. \u201cThere are many others, but they often have exclusively regional significance, while these are known nationally,\u201d Cesari explains. \u201cSome pasta formats that are very famous nationwide, such as gnocchi or tortellini, allowed me to talk about the evolution of pasta.\u201d<\/p>

For example, Cesari points to Neapolitan rag\u00f9, which also has its own chapter. The meat and tomato sauce was fundamental in the development of pasta sauces as we know them today. \u201cThe liquid part of the meat stew, going into the pasta sauce, opened [up] an entire new world of sauces,\u201d he says, \u201clike a Bolognese.\u201d<\/p>

Along with history lessons,\u00a0The Discovery of Pasta<\/em>\u00a0provides a how-to on the preparation of each dish along with spoonfuls of fun facts.<\/p>

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In “The Discovery of Pasta,” the Italian food writer chronicles the backstory of the deliciously doughy food staple. Shondaland – Luca Cesari got his first taste for pasta as a…<\/p>\n","protected":false},"author":1,"featured_media":5486,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1058,1060,1057],"class_list":{"0":"post-5485","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uncategorized","8":"tag-history-of-pasta-through-10-dishes","9":"tag-italian-cookbook","10":"tag-luca-cesari"},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t