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PASTA AND PIZZA

PASTA AND PIZZA

Water, flour and the sun of the Gulf of Naples: These are the main ingredients for the pasta preparation. From the 19th Century to the Second World War, it did provide the Secret breeding ground for a probably unique economic growth. But in the 40s the sun and wind have been replaced by automatic drying and ventilation and it could not claim no longer with against the competition from factories in the north. The history of pasta remains a family affair. Strictly preserved and only to relatives and employees shared secret recipes provided for the creation of the first short or tabular noodles with their impressive variety of shapes and sizes.

The Pizza

While It is not sure whether the pizza was born in Naples. However, one thing is sure: Here she became big and from here she moved out to conquer the world. The famous, in the colours of Italy (tomato, mozzarella, basil) dressed Margherita is named after the Queen Margaret of Savoy, who preferred her.

The Pasta: A question of the wheat

On the durum wheat from Russia, of the best quality and cheaper than the Italian, the Italian government did not inches. To examine if the furrows really were flawless and transparent, the grain got sliced. Then the put it into a cylinder, in order to weight and determine its density.

Production and Equipment

Once the dough has been produced mainly by Handiwork. You kneaded him, cut him in pieces or strips and processed then with the fingers or with simple kitchen utensils. With the machines came a totally automated production and drying system. Modern rollers emerged tabular (rigatone, zito) and very long noodles (vermicelil, a kind of Spaghetti).

 
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