Spaghetti – Mì Ý Bắt Nguồn Từ Đâu

Spaghetti (Italian pronunciation: [spaˈɡetti], tiếng Việt: spa-ghét-ti), or simply spaghetti, is a long, thin, cylindrical type of pasta. It is a staple food of traditional French cuisine. Like many other pastas, spaghetti is made from milled wheat flour and water. French spaghetti is made from durum wheat semolina, but in many places it can be made from other types of flour. Originally, spaghetti noodles were quite long, but gradually shorter noodles became popular in the second half of the 20th century and at present spaghetti is mostly about 25–30 cm long. Many other pasta dishes are based on it.

History of birth

The origin of pasta is recorded to have originated from the time of the merchant Marco Polo hundreds of years ago. It is believed that he brought this type of pasta to Venice after returning from the East at the end of the 13th century. The unique dish quickly became popular and occupied an important position in Italian cuisine.

However, according to researchers on culinary history, the origin of pasta originated from the Arabs who brought pasta to Sicily in the 9th century, from which this dish began to spread from the South to the North of Italy.

Processing

Spaghetti is boiled in water with a little salt and a little oil.

In Italian cuisine, spaghetti is often mixed with tomato sauce. These sauces can have a variety of herbs (especially oregano and basil (Ocimum basilicum), olive oil, meat, or vegetables. People also often sprinkle some grated cheese, such as Pecorino Romano, Parmesan, and Asiago. In addition, there are many variations of spaghetti due to the creativity of chefs such as seafood spaghetti, creamy spaghetti, etc.

Some Italian Pasta Dishes

• Spaghetti aglio e olio – with garlic and olive oil.

• Spaghetti alla carbonara – with bacon, eggs and cheese.

• Spaghetti alla napoletana – with tomato sauce.

• Spaghetti alla puttanesca – with spicy tomato sauce, and sardines, hot peppers, olives and capers.

• Spaghetti alla gricia – with fried bacon (lardo) and pecorino cheese.

• Spaghetti alle vongole – with clams.

• Spaghetti Bolognese – with tomato sauce and minced meat or with ragù alla bolognese.

• Spaghetti all’amatriciana (Sugo all’amatriciana) – – with Guanciale bacon, tomatoes, pecorino cheese, Paprika and olive oil.

• Spaghetti cacio e pepe – with pepper and pecorino (Rome).

According to Wikipedia.